Dish It Girl - Christian motherhood, devotional for moms, easy recipes

Pesto Pasta and Bridging the Grandparent Gap

This week, Dina sits down with Isabel Tom to talk about the importance of building meaningful connections between grandparents and grandchildren. Drawing from her experience growing up with her grandparents and working in senior living and hospice care, Isabel shares practical ways families can bridge the generational gap through curiosity, conversation, and intentional time together. The conversation explores caregiving, honoring older generations, and how children can have a profound impact on the lives of aging loved ones. Isabel also introduces her Grandkid Investigator Kit, a resource designed to help kids uncover family stories and create lasting memories with their grandparents. A powerful reminder from this episode: every generation has value, purpose, and more to share. This week in the kitchen: Since we are at the tail end of the school year we want quick and easy! Isabel loves to turn to pesto pasta, in solidarity here is Dina’s recipe for Pesto Pasta Salad. Featured recipe: Pesto Pasta Salad ingredients  1 lb dried pasta such as elbows or cavatappi, cooked according to package directions  1 1/2 cups fresh basil leaves, packed  1 garlic clove, roughly chopped  1/4 cup of Parmesan cheese  1 tsp kosher salt  1/2 tsp black pepper  1/2 cup mayo  1/3 cup olive oil  1 cup fresh mozzarella cubes or Bocconi cut in half  1 cup cherry tomatoes, halved instructions 1. Cook pasta until al dente, according to package directions. Drain and set aside 2. In a blender add basil, parmesan cheese, garlic, salt, pepper, olive oil, and mayo. 3. Blend until mixture is smooth and combined. 4. Place the pasta in a large bowl and pour the pesto sauce over the pasta. Toss gently and make sure pasta is coated. 5. Fold in the mozzarella and tomatoes gently. Let the pasta chill for about 30 minutes in the fridge before serving. 6. If you have balsamic glaze a little drizzle prior to serving is nice! Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Dina’s Web Site: https://www.dishitgirl.com/recipes/pesto-pasta-salad Grandparent Investigator Kit : https://www.valueofwrinkles.com/store Connect with Isabel: https://www.valueofwrinkles.com/ Diane’s Instagram: @isabelctom Prefer video? This episode is on YouTube! [https://youtube.com/playlist?list=PLdPzQ_cUwCbTrO4R2SGUkWoPMUqUtNX1L&si=wdDpAFbcjbDpckX0]  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org [https://www.christianparenting.org/]

Quick Pickles and Preservation of the Heart

In this episode, host Dina Deleasa Gonsar continues her spring–summer “How-To” series by welcoming internationally recognized food-preservation expert Diane Devereaux, also known as The Canning Diva. With over 30 years of experience, Diane is an author, TV presenter, instructor, and mom of two who has dedicated her life to empowering others to garden, preserve, and cook sustainably.  Dina and Diane dive into why food preservation and gardening have surged in popularity—especially as more people become curious about the food supply chain and how to take control of what they eat. Diane shares her philosophy that even as an expert, she remains a lifelong learner. That truth, she says, should encourage beginners who often feel overwhelmed or unsure of where to start.  Before getting into the heart of her new book, From Seed to Table: A Comprehensive Guide to Gardening, Preserving, and Cooking for Sustainable Living. This episode sets the tone for a season of practical, confidence-building conversations about growing food, preserving harvests, and creating a more sustainable, intentional kitchen.  This week in the kitchen:    Featured recipe: Quick Pickled Vegetables  ingredients  * 1/2 cup white vinegar  * 1/4 cup red wine vinegar  * 1 garlic clove smashed  * 2 tsp sugar  * 1 tbsp kosher salt  * 1 tsp black peppercorns  * 1 tsp mustard seeds  * 2 sprigs of dill or 1 tsp dried dill  * 1 carrot, peeled and sliced  * 1/2 cup kirby cucumbers, sliced  * 1 cup shredded cabbage  * 1/2 cup radishes, sliced  instructions  1. In a medium size saucepan add the vinegars, salt, peppercorns, mustard seed, garlic clove, and sugar. Bring to a boil, dissolving the salt and sugar. Stirring every so often. About 5 minutes. Turn off the heat once the sugar is dissolved and let it rest for 2 minutes.  2. Add the vegetables to a heatproof bowl. Then pour the brine over the vegetables and toss. Let the vegetables and brine cool before add them to the jar(s)  3. After they have cooled, add the vegetables and the brine to the jar and put the lid on tightly. Store in the fridge for up to a week.  RECIPE NOTES: Make sure you prep the jars you are using. Clean them out with warm soapy water. Then let them air dry. It is best to use wide mouth pint jars. I also use a mandoline to uniformly slice the vegetables.  Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Dina’s Web Site: https://www.dishitgirl.com/recipes/quick-pickled-vegetables?rq=pickle  From Seed to Table Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm  Connect with Dinae: https://canningdiva.com/contact/meet-the-diva/  Diane’s Instagram: @canningdiva  Prefer video? This episode is on YouTube! [https://youtube.com/playlist?list=PLdPzQ_cUwCbTrO4R2SGUkWoPMUqUtNX1L&si=wdDpAFbcjbDpckX0]  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org [https://www.christianparenting.org/]

Chocolate Chip Cookies and Home is Truly Where the Heart Is

In this episode, Dina chats with friend and guest Ruth McKeaney — former attorney turned home renovator, cookbook author, and host of Hungry for Home. Ruth shares how she went from the courtroom to flipping houses with her husband, moving every 18 months while raising five kids, and discovering her creative side through necessity.  They talk about:  * Faith in uncertainty — Ruth’s journey of trusting God through constant moves, chaos, and identity shifts.   * Marriage as a team — how she and her husband supported each other during 16 years of renovations.   * Hospitality + kitchen life — freezer marinades, her go-to takeout, and the gluten-free Trader Joe’s cake she hides from her kids.   * Signature recipe — her “Barely Baked Cookies,” kept in frozen dough balls so she can bake fresh cookies for guests anytime.   Ruth’s story is full of heart, humor, and encouragement for anyone navigating change, motherhood, or building a life centered on home and faith.  This week in the kitchen:    Featured recipe: Chocolate Chip Cookies from Hungry 4 Home Cookbook  Ingredients  4 sticks butter  2 tablespoons vanilla  3 eggs  1 cup sugar  2½ cups brown sugar  1½ teaspoons salt  1½ teaspoons baking soda  5 cups flour  1 bag of good chocolate chips (I use Ghirardelli)  Instructions  Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.  Step 2: Combine salt, baking soda, and flour in a bowl.  Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not overmix! Stir in chocolate chips.  Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).  Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.  Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.”    Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Hungry 4 Home Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm  Connect with Ruth: https://www.hungry4home.com/  Ruth’s Instagram: @hungryforhome  Prefer video? This episode is on YouTube! [https://youtube.com/playlist?list=PLdPzQ_cUwCbTrO4R2SGUkWoPMUqUtNX1L&si=wdDpAFbcjbDpckX0]  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org [https://www.christianparenting.org/]

Red Pepper Jelly Apple Pie and Being Set Apart

In this warm and joy-filled episode, Dina sits down with her friend Tasha Calvert, a beloved Bible teacher, host of the Digging In podcast, and author of the upcoming book Set Apart for More. The two dive into kitchen stories, faith journeys, and the surprising inspiration behind this week’s featured recipe.  Tasha walks us through the behind the scenes of her journey with the Bible. How she went from just reading words on a page to truly understanding the word of God. Tasha gives us practical, everyday ways to go from “fill in the blank” faith, to understanding faith in a way that transforms your life as Jesus intended.  This week in the kitchen:    Featured recipe: Red Pepper Jelly Apple Pie:   On the Menu This Week:    Grilled Chicken with lemon-pepper asparagus inspired by Tasha  Chicken Apple Quesadillas    Pie Crust  Ingredients  * 1¼ cups unbleached all-purpose flour  * ½ tbsp sugar  * 1 teaspoon kosher salt  * 1/2 cup cold unsalted butter, cubed  * 1¼ cups grated sharp cheddar   * 3 to 4 tablespoons ice cold water  * 1 egg yolk for egg wash  Filling  * 8 apples peeled, cored and thinly sliced   * 2 tablespoons brown sugar  * 1 tablespoon cornstarch  * 1/4 teaspoon cinnamon  * 3/4 cup hot pepper jelly   * 1 tablespoon lemon juice  Instructions for the Pie Crust  * In the bowl of your food processor add the flour, sugar, salt, butter and cheddar. With the lid on, pulse until large crumbles form.  * With the processor running, add in 1 tablespoon of water at a time until the dough starts to come together.  * Form the dough into a round disc and wrap in plastic or place into a quart-size re-sealable bag.  Chill dough in the fridge for about an hour.  * When ready to use place on a floured surface and let it come to room temperature before rolling out.  Instructions for the Filling/Assembly  1. Preheat the oven to 375 degrees  2. Prepare a pie plate by buttering it and then taking about 1/2 tablespoon of flour sprinkling it around the bottom of the pie plate.  3. In a medium sized bowl add the apples  4. Mix the sugar, cornstarch, and cinnamon in a small bowl; stir into the fruit. Put the hot pepper jelly in a glass measuring cup. Warm it in the microwave for 20 to 30 seconds to loosen it up, then stir it into the fruit with the lemon juice.  5. Prepare to roll out the dough. Sprinkle some flour down on a flat surface and put some flour on your rolling pin as well. This helps keep the dough from sticking to the rolling pin and surface.  6. Take about 1/3 of the dough and roll it out into a flat, thin circle.  7. Place the dough over the pie plate so that it overflows the borders. Add the filling making sure you fill up the pie plate evenly.  8. If there is a lot of dough overflow use a sharp knife to cut away the extra dough. You can use that extra dough to roll out again and make strips to put over the top of the pie.  9. Add the apple and red pepper jelly mixture into the prepared pie plate, spread in an evenly layer.  10. Take the egg yolk and beat it for the egg wash. Brush the egg yolk over the top of the pie.  11. Before putting it in the oven cover the edges of the pie with foil. The edges tend to cook quick than the rest of the pie and it burns.   12. After about 25 minutes into baking remove the foil. Let the edges bake the rest of time. Another 15 minutes more  13. Remove from the oven and let it cool completely before serving.    Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Set Apart Book: https://www.bhpublishinggroup.com/set-apart-for-more/  Connect with Tasha-https://tashacalvert.com/  Tasha’s Instagram: @tistashcalvert  Prefer video? This episode is on YouTube! [https://youtube.com/playlist?list=PLdPzQ_cUwCbTrO4R2SGUkWoPMUqUtNX1L&si=wdDpAFbcjbDpckX0]  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org [https://www.christianparenting.org/]

Pizza Rustica and Faith over Frustration

In this honest and heartfelt solo episode, Dina Deleasa Gonsar invites you into a very real, very unfiltered moment—right in the middle of a messy kitchen and an even messier day. After filming, cooking, and receiving some discouraging news, Dina finds herself overwhelmed, scattered, and tempted to fall into frustration.  Instead of staying there, she makes a different choice.  Opening her Bible to Micah 7, Dina shares how God gently called her to pause, sit, and remember what it means to wait with hope and expectancy—even when life feels uncertain and heavy. Through personal reflection, she talks about the struggle of “middle seasons,” the pull toward negativity, and the discipline of choosing faith over fear.  If you’ve ever felt stuck in the in-between, weary from waiting, or unsure how to keep going, this episode is for you.  You’ll be reminded that:  * You’re not alone in the struggle   * Waiting well is hard—but possible   * God meets you right in the middle of your mess   * Sometimes faith simply looks like not giving up  This week in the kitchen:  Featured Recipe: Easter Pizza Rustica: https://www.dishitgirl.com/recipes/easter-pizza-rustica  Angel Food Cake with Strawberry Basil Jam  Arugula, Sweet Soppressata and Melon Salad  Pizza Rustica  Ingredients  * This recipe yields 2 pies!  CRUST  * 3 c all purpose flour  * 3 tsp baking powder  * 1 stick unsalted butter, softened  * 3 Tbsp granulated sugar  * 1/3 tsp black pepper  * 1/2 c whole milk  * 1 egg  * 1 egg yolk (for the egg wash)  FILLING  * 2 lbs fresh ricotta cheese, whole milk  * 1/2 c heavy cream  * 1 Tbsp corn starch (melted into the heavy cream before added)  * 7 eggs  * 1 1/2 cups proscuitto, cubed  * 1 1/2 cups soppressata (I use sweet soppressata, cubed)  * 3/4 cup mild provolone cheese, cubed  * 1 c Parmesan cheese, grated  instructions  1. Preheat the oven to 350 degrees  2. Prepare a pie plate by buttering it and then taking about 1/2 tablespoon of flour sprinkling it around the bottom of the pie plate.  3. In a medium sized bowl add the butter by cutting it up into cubes. Add in the sugar, then mash the butter, and sugar together.   4. Add the eggs and milk to the butter and sugar. With a hand mixer on low setting, mix for 2 minutes to incorporate  5. In a separate bowl mix together your dry ingredients (flour, baking soda, and pepper).   6. Pour the wet ingredients into the dry ingredients. Start to mix with a rubber spatula or your hands.   7. It will start to form a dough mixture. As it starts to form use your hands to continue mixing the ingredients together. The dough should be soft, but not sticky..You may have to add a little more milk depending upon how it feels.   8. Once you have formed a ball of dough let it rest while you prepare the filling.  FILLING  1. In a large bowl mix together the ricotta, eggs, Parmesan cheese, cornstarch, and cream. **Make sure to add the cornstarch to the 1/2 cup of cream and mix in there before you add it to the bowl.  2. Add the meats and cheese to the ricotta mixture and fold in. Add fresh black pepper as desired.   ASSEMBLY  1. Prepare to roll out the dough. Sprinkle some flour down on a flat surface and put some flour on your rolling pin as well. This helps keep the dough from sticking to the rolling pin and surface.  2. Take about 1/3 of the dough and roll it out into a flat, thin circle.  3. Place the dough over the pie plate so that it overflows the borders. Add the filling making sure you fill up the pie plate evenly.  4. If there is a lot of dough overflow use a sharp knife to cut away the extra dough. You can use that extra dough to roll out again and make strips to put over the top of the pie.  5. Take the egg yolk and beat it for the egg wash. Brush the egg yolk over the top of the pie.  6. Before putting it in the oven cover the edges of the pie with foil. The edges tend to cook quick than the rest of the pie and it burns. The pie will be in the oven for a total of 1 hour and 30 minutes.  7. After about 45 minutes into baking remove the foil. Let the edges bake the rest of time.  8. Remove from the oven and let it cool before serving! Buona Pasqua!    Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  You’re In Good Company Book- https://www.coffeeandcrumbs.net/book  Prefer video? This episode is on YouTube! [https://youtube.com/playlist?list=PLdPzQ_cUwCbTrO4R2SGUkWoPMUqUtNX1L&si=wdDpAFbcjbDpckX0]  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visitwww.ChristianParenting.org