The Faithful Foodie

Hi! Let me tell you a little about myself. My name is Sue McLaughlin.
IMG_1139I’m a university professor & minister by profession. I love to cook and have people in my home and have collected and developed a lot of recipes that have become family and friend favorites so I decided to start this blog. I thought it would be easier than posting them in notes on facebook! I have no professional training as a cook so my musings come strictly from the perspective of someone who simply loves to cook and has learned along the way.

Regarding the name of the blog . . . I like to think of myself as a faithful person . . . faithful in my relationships with family, friends, and the rest of creation. My attempts at being a faithful person are my response to the faithfulness of the divine with all of creation. I love food and freely confess that I am a “foodie.” I feel that the preparation and sharing of food is an important expression of my faithfulness in that I see it as a vehicle for the sharing of hospitality toward and caring for others. I hope you’ll enjoy what I share in this blog!

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41 Responses to “The Faithful Foodie”
  1. Barbara Lough says:

    Sue,

    Had no idea you had a blog. I’ll be checking it. Love to get new recipes but only use the ones that are low in points. Always struggling to loose a few. I appreciate the above expression of your intentions for the blog. See you soon.
    A sister in law.

  2. Katie says:

    Mom, I think you should do an adaptation of Matt’s Chicken Tacos and post it…that green chili sauce is TOO GOOD not to share!!!

  3. Connie Le Elgan says:

    Sue this is wonderful, my nieces love to cook I want to send it to them!!!! Love ya, Con

  4. Robin Linkhart says:

    Hi Sue,

    This is fabulous!!! I’ve been on the road so much this past summer that I hadn’t had a chance to actually visit your blog until today, although I’ve caught little snippits that surfaced on facebook in regards to The Faithful Foodie.

    I can’t wait to try some of your recipes. And of course I see this blog as one more step towards your new show on the Food Network. I’m thinking TFF name could work there too. :-)

    Thanks!
    Robin

  5. Vera Wetteroff says:

    Here is my recipe for Flaxseed Bread for those of us looking for ways to control cholesterol levels.

    1 TBS active dry yeast
    1 3/4 cups warm water
    3 TBS honey
    1 TBS olive oil
    1/2 tsp salt
    1 cup flaxseed meal
    3 cups fresh ground whole wheat flour

    Dissove yeast in warmed water and set aside until bubbly, about 5 minutes.
    Mix in honey oil, salt, flaxseed meal, and half the flour.
    Mix well.
    Stir in the rest of the flour 1/2 cup at a time until it makes a soft, kneadable dough. Turn dough onto lightly floured surface and knead for 10 minutes, until smooth and elastic. Work in more flour if needed.
    Shape into loaf and place in greased 9 X 5 inch bread pan.
    Cover; let rise in a warm place for about an hour, until doubled in bulk.
    Bake 350 degrees for 40-45 minutes.
    Cool for 10 minutes and remove from pan.

    Note: I use quick rise yeast and a spray oil for greasing the pan.

  6. Beth says:

    Sue, A couple questions for you about substitutions. With Ed’s wheat allergy, was looking to substitute oatmeal for bread crumbs in meat balls and meatloaf. What do you think? Do you have a recipe for it. Also was looking at a delicious crabcake recipe and thought about substituting the bread crumbs with corn meal…is this really a stretch?

    • faithfulfoodie says:

      Hi, Beth. You can definitely use oatmeal instead of breadcrumbs in meatballs and meatloaf. I always use oatmeal in meatloaf. For the crabcakes, I would use a food processor to grind the oatmeal into flour and then just sub it for the breadcrumbs. I think cornmeal would stay too crunchy.

  7. Barbara Lough says:

    Sue,

    When I got my hands on fresh corn and tomatoes a few weeks ago I made the marinaded tomatoes on skillet fried buttered corn recipe. It was truly heavenly!!!!
    Then yesterday I made the apple cake for the staff at work. Came out perfectlydelicious and was perfect for a group and much less work than apple pie or apple crisp. I like making your recipes because I trust them.
    Sister-in-law Barbara

  8. Barbara Lough says:

    Sue,
    I made the lemon chicken soup tonight. Will make 2 changes the next time I make it – use an already cooked rotisserie chicken from Kroger and brown rice. Also I like recipes which give me a dried herb option. I used 1 tsp. of dried dill weed instead of the fresh dill which I can only get for very short time. We did love the soup! Barbara

  9. faithfulfoodie says:

    Barbara, all the changes you made sound like they worked and would work well. I’m glad you liked the recipe!!

  10. Larry Lough says:

    Sue,

    Not usually a fad of personal blogs, but your intention “I feel that the preparation and sharing of food is an important expression of my faithfulness in that I see it as a vehicle for the sharing of hospitality toward and caring for others.”, and obvious attention and time spent with this blog is impressive.

    Barbie has made a number of dishes from your blog and all were refreshing, healthy, and yummy!

    I share Ed’s gluten problem, which prompts a question. You told me about a grain that could be substituted for wheat, but forgot. Please, once again?

    Larry

    • faithfulfoodie says:

      Thanks for your kind comments Larry! I think I might have mentioned the grain quinoa. You can’t sub it for flour really but I like it more than rice because it is much higher in protein and a good source of fiber. It has a nutty flavor and slightly crunchy texture. I kow I have at least one recipe on my blog that features it . . . Greek Quinoa Salad.

      • Larry Lough says:

        Sue,

        I saw this item at Costco, it’s in a grain form, Thank you, I’ll pick it up.

        I’ve been making cornbread out of just cornmeal and oats. Although it comes out rather flat, its OK. Healthy stuff, but just OK…
        Perhaps this grain will move it slightly more towards cornbread.

        I’ll look up the Greek Quinoa Salad.

        Also, since I make at least half the meals now, and enjoy that, your ideas might allow me a bit of fun.

        Thanks Larry
        Larry

    • Angie Elliott-Koene says:

      Larry and Ed,
      You should know that oats have high gluten content, so if gluten (instead of wheat) is the problem, you can’t substitute oats. Quinoa is great, and there are lots of brown rice substitutes. I am also able to eat spelt bread, which has lower (none?) gluten than wheat, but is related. Just FYI.
      Angie

  11. faithfulfoodie says:

    I don’t think the quinoa would work well in the cornbread. Have you tried blending the oats into flour and then using it like wheat flour in the cornbread? It may help make it have a lighter texture. The quinoa is great made into a pilaf like you would rice pilaf. Check out the Almond Quinoa Pilaf in the side dish category of my blog. It’s really good with chicken or pork!

    • Angie Elliott-Koene says:

      Just FYI – I believe that oats are actually high in gluten too…so if the wheat allergy is actually a gluten allergy, then you can’t substitute that. Might check on spelt.

      • faithfulfoodie says:

        Angie, thanks for the heads up. The gastroenterology site I checked says oats can be eaten if they are not prepared in a facility where wheat, barley, or rye may contaminate them in the manufacturing process. So its not the oats that are an issue but the cross contamination.

  12. Larry Lough says:

    Sue,

    The sweetener I mentioned last weekend is named Xylo Sweet, a Xylitol.
    Very low glycemic index of “7″ , no insulin response.

    My 1 lb should last a year or so.

    The sweet potato dish?

    Take care, Larry

  13. faithfulfoodie says:

    Thanks, Larry. I’ll have to look for that sweetener. I’ll get the sweet potato recipe posted soon!

  14. Beth says:

    Sue, I was just browsing my cooking light magazine. Your blog is every bit a s good and well written as this magazine. I think you should send a letter to the editor, invite her to review your blog. I think you could write for this magazine!!

  15. Diana Grubb says:

    Fantasy Fudge
    This fudge keeps very well when refrigerated. It is practically foolproof to make. I always make a double batch during the holidays. Doubling the reci
    pe doesn’t change the final product.

    3 cups sugar
    1 1/2 sticks butter or margarine
    one five ounce can evaporated milk (about 2/3 cups)
    one 7 ounce jar Kraft Jet-Puffed Marshmallow Cream
    one 12 ounce bag Semi-Sweet Chocolate Chips
    1 cup shopped walnuts, if desired
    1 tsp. vanilla

    Line 9 inch square pan with foil, with ends of foil extending over sides of pan. Place sugar, butter, and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.Boil 4 minutes. No less. Remove from heat. Add chocolate and marshmallow cream. Stir until completely melted. Add walnuts and vanilla. Mix well. Pour immediately into prepared pan. Spread to form even layer. Let stand at room temperature 4 hours or until completely cooled. Store in tightly covered container. Directions say to store at room temperature, but after the first day, I always refrigerate.

    • faithfulfoodie says:

      Have your ever tried making the peanut butter fudge, letting it firm up, and then layering the fantasy fudge (w/o the walnuts) over the top of it to make chocolate-peanut butter fudge? I may give it a try.

  16. Diana Grubb says:

    Peanut Better Fudge

    4 cups sugar
    1 cup milk
    2 tablespoons butter
    1 tablespoon vinegar
    1 pound smooth peanut butter
    2 1/2 tablespoons marshmallow cream
    1 teaspoon vanilla

    Mix together in a saucepan the sugar, milk, butter, and vinegar. Boil slowly to soft ball stage. Remove from heat and stir in peanut butter, marshmallow cream, and vanilla. When mixture begins to set, cut into serving pieces. Then refrigerate. Remove pieces from pan only after the candy is cold and hardened.

    • faithfulfoodie says:

      Diana, thanks for much for sharing both of your fudge recipes! They both sound great and I can’t wait to try them!!

  17. David Premoe says:

    Sue,

    Thank you for the starting this blog. I am now retired and Deb is still working. That means that I am the cook. I also meet with our MSU students on Thursdays for lunch on campus and I bake goodies to take every week. Your blog has given me some fresh ideas for the baking. I have learned some quick and tasty meals for two of late. When I get a moment I will write down the recipes and take pictures. What a nice way to share.

    • faithfulfoodie says:

      Dave, it’s good to hear from you! I’m so glad you’re enjoying the blog. If you subscribe you’ll get a weekly update of posts automatically without being inundated with email. I would be grateful for any new recipes you want to send my way! Blessings, Sue

  18. lesanews says:

    Sue,
    I have made the molasses cookies…LOVED them. I also made the orange, pecan chocolate ones and the coconut ones. Both very good…I think some dried cranberries would be really good in the coconut/orange cookies. So planning on trying that next time. I STILL have mix left. So have to decide which other ones to try.

    I love having the work mostly done on the front end so all I have to do is add a few things and voila…yet another variety!

    Thanks for all your work sharing recipes.
    Lesa
    P.S. Dave if you are reading this…it was fun to see you posting. Glad to see you’re retired. Tell Deb, I said hi.

    • faithfulfoodie says:

      Lesa, glad you’re enjoying the various recipes! I agree that cranberries would be good in the coconut/orange ones! To use up the mix I would recommend the pecan bars. They are really good!!! I’m going to make another batch of those and add some mini chocolate chips along with the pecans.

  19. Barbara Lough says:

    Sue,
    That green olive cheese ball looks fab. Was it at the OSU-Iowa tailgate party? I think I’ll make it for our Christmas but halve the recipe.

    Barbie

    • faithfulfoodie says:

      Yes, it’s the one I took to the tailgate. It could easily be halved. Have you subscribed to my blog yet? If you do, you’ll get automatic updates of posts and you can choose whether you want to receive an update for each new post or just once a week.

  20. Bonnie Hentz says:

    Sue, I have a couple of bottles of rum that were brought back from Haiti several years ago and have been looking for rum recipts. Do you have any good ones. I have found some that use 1 tsp. I need to find some that use more and ones my fusy husband would like. Good to hear from you.

    • faithfulfoodie says:

      Hi Bonnie! There is a recipe for rum sauce on my blog that is great over vanilla ice cream. I also make my own vanilla with rum. What you do is slit 6-12 vanilla beans lengthwise to expose the seeds and place them in a bottle of rum. Let them stand in the rum for a couple of months, shaking the bottle every couple of weeks and, voila, you have some great vanilla. Ken used to bring back fresh vanilla beans from Tahiti all the time so I’ve made my own vanilla ever since.I hope this helps you use up some of that rum!!

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  22. Chris Davisdon says:

    Hey Sue! I made the Dr. Martins Mix tonight. It was yummy! We loved it! So simple, yet so flavorful. Thanks for sharing the recipe.

  23. Will Myers says:

    Sue,

    I have to thank Ken for sending me over here, as I was looking for recipes to make for a small group, and I came across your over friend garlic chicken recipe, which looks awesome. Carrie suggested that instead of using basil, I could use Italian seasoning that her mother made up, which sounds great. My question is this: do you make your own Italian seasoning or do you use store bought? If you make your own, what do you put in it and in what ratios.

    I’ll be making the chicken this weekend and I’ll definitely let you know how it turns out.

    • Faithful Foodie says:

      I’m glad you found a recipe for the weekend gathering! Most of the time I simply use a store bought Italian seasoning. I’m sure your MIL’s seasoning would work great. If I run out, I’ll make up my own using oregano, basil, rosemary, & garlic powder. I like basil so I go heavier on that.

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