My snow “dance” really worked, even though it is quickly melting. I carved out a snowflake in the snow that was left on our driveway.
Monthly Archives: November 2012
How lovely to visit friends and get a delicious home-cooked meal and a guest post. Win win. Pat McCreery and Tara Doherty made this amazing soup. It was so delicious, I’ll be making it soon! Thanks friends! Also, check out Pat’s blog, “Point Counterpoint Point Point“. It’s hilarious!
2 Tbls. butter
2 cloves garlic
1 onion chopped
1/2 tsp. turmeric
1tsp. garam masala
1/4 tsp. ground cumin
2 lbs. chopped, canned tomatoes
1 C. red lentils
2 tsp. lemon juice
2 1/2 C. veggie or chicken broth
1 1/4 C. coconut milk
salt and pepper
chopped cilantro garnish
nan bread to serve
1) Melt butter in large pot and saute onions and garlic for 2-3 minutes. Add the spices and cook for another 30 seconds.
2) Stir in the tomatoes, lentils, lemon juice, stock and coconut milk. Bring to a boil, reduce and simmer for 25-30 minutes.
Let the eating begin! These are pretty healthy and tasty, so it’s a good way to start Thanksgiving week. I added some homemade whipping cream on top to make it a dessert.
1 cup of frozen and defrosted peaches (keep the juice)
1/2 cup frozen and defrosted strawberries
2 bananas (ripe is best to bake with)
3/4 cup fresh squeezed orange juice
2 tablespoons raw honey , (a great substitute for sugar)
1/2 teaspoon vanilla
2 organic eggs
3 tablespoons light olive oil
1/2 cup organic, non-fat yogurt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 tablespoons wheat germ
2 tablespoons oat bran
6 tablespoons wheat bran
1 teaspoon cinnamon
2 tablespoons pure maple syrup
Preheat oven to 400 degrees F.
Line 12 muffin cups will silicone baking cups, or grease with olive oil if using pans. (silicone baking cups work very well for muffins that have fruit)
Slice the peaches and strawberries in small pieces.
In a saucepan, combine the peaches, orange juice, raw honey and vanilla. Set aside to cool.
In a mixer, blend together the eggs, olive oil, yogurt and maple syrup.
In a separate bowl, mix together the the flours, baking powder, baking soda, wheat germ, oat bran, wheat germ, cinnamon and oat bran.
Mix together the peaches and strawberry mixture with the egg mixture. (Make sure the peach/strawberry mixture is not hot so you don’t scramble the eggs)
Mix the dry and wet ingredients together.
Winter weather and hot soup are the perfect combination.
Zucchini Soup with Pasta
4 tablespoons olive oil
2 onions, minced
1 1/2 quarts chicken stock ( I used 2 quarts of vegetable stock)
2 pounds zucchini
1 cup small soup pasta
A little lemon juice
2 tablespoons chervil ( I used parsley )
Salt and pepper
Sour cream, drizzled on top ( I left this out)
1) Fry onions until soft but not colored.
2) Add the stock to the pan and bring mixture to a boil.
3) Grate zucchini and stir into boiling stock with the pasta. Lower the heat, cover the pan, and simmer for 15 minutes until pasta is tender.
4) Season to taste with lemon, salt and pepper and chervil.
My new hobby is repurposing anything and everything. If we are looking to make a new purchase, I scour our closets to make sure I can’t somehow fashion a new one out of something else. It’s my way of justifying the stuff I’ve collected over the years, doing my part for the environment, and not throwing out as much garbage. Oh yes, and it’s my attempt to not collect more things.
Today, I made our door buffer even better by sewing an old stuffed animal to the other side. (Keep in mind, we have a three-year-old, so a stuffed animal on the floor is appropriate at this stage.) My mom made this wonderful door buffer to keep the warm in and the cold out, but we needed to attach it to the door somehow. This way the buffer stays with the door when it opens and our guests easily walk through the threshold rather than trip into our entryway as we hug our hellos. So, I sewed several flat strips of stretchy material to the stuffed snake and to the door buffer that my mom made. It works great!