Anniversary Bliss

I know I said I wouldn't be posting, but something a little special happened and I wanted to share the bliss.

First, though, I need to share my great joy.  Today marks my 27th Anniversary.  And this year we aren't traveling or separated by half a world.

Happy Anniversary, Honey!

Next, I need to tell you a little story.  I have been blessed to make friends with an amazing woman, Kimberley Woodhouse, who not only writes great books but is one of those cooks you love to hate.  She can taste test something and figure out how to reproduce it.  I had the distinct honor of introducing her to Cranberry Bliss Bars from Starbucks. 

Introducing her?  Yep...introducing her. 

Because her daughter has a rare nerve disorder, her family is not able to get out of the house much.  In fact, Extreme Makeover Home Edition came and built them a house especially so Kayla could thrive.  Which she has!  In fact, Kayla became the youngest full-length novelist to be contracted by a royalty paying publisher when she signed at 12 years old.  Kim and Kayla are co-authors of "No Safe Haven" and "Race Against Time" published by B&H.

However, today I am more excited to share with you her knockoff of the Cranberry Bliss Bars.  They are posted on her blog at kimandkaylawoodhouse.com.

Enjoy!

Autumn Chowder

This is the recipe I pull out every time the weather turns to signal the start of fall, my favorite season. It comes from a church cookbook which was given to me when my husband and I were missionaries. I keep the whole book for this one recipe.

Here's it is:

1/2 lb. bacon, chopped
1 onion, chopped
1 C. water
2 t. chicken bullion
2 1/2 C. potatoes, diced
1 C. carrots, sliced (or not - see below)
4 C. milk
16 oz. frozen corn kernels (or canned corn, drained)
1/2 t. pepper (to taste)
16 oz. Velveeta cheese (which I found by the chips and salsa, not in the refrigerated section. Hmmm.)
3 T. flour

Fry bacon until crisp in a large soup kettle. Add onions and brown until onions are almost clear. Add water, bullion, potatoes, and carrots. Bring to a boil, cover, and simmer 15-20 minutes until potatoes and carrots are cooked. (I use the baby carrots and don't slice them. I think the chowder looks better with large chunks of color. It has nothing to do with being too lazy to slice them. Really!) While the soup is simmering, prepare the Velveeta by cutting it into 1/2 inch cubes and coating them with the flour. (I put the flour in the bottom of a med. size bowl and, as I cube the cheese, I drop them into the flour and toss them around until they coat. You want each cube of cheese to be on its own.) When the potatoes and carrots are tender, stir in milk, corn and pepper. Turn the heat back up, and when the soup is hot again, drop cheese cubes one at a time, stirring constantly.

This is delicious as a meal served with a hunk of crusty bread and green salad. It sure ain't diet, but it sure is GOOD!

Until next time,
Becca

Salsa!

Salsa is a wonderful thing when you want to go low fat as long as you aren't having it with chips.  Here's a recipe I made for company the other night.  It comes from my sister-in-law's mom and is absolutely delicious.

Salsa Chicken

1 T. olive oil
1/4 C. coarsely chopped almonds
2 cloves garlic minced
8 skinless chicken thighs
1 C. mild salsa
2 T. currants
1 T. honey
3/4 t. cumin
1/2 t. cinnamon
3 C. cooked couscous or bulgar

Heat oil over med. high in a large skillet.  Add almonds and fry 1-2 min; remove from skillet with slotted spoon and set aside.  (Almonds which have been toasted will also work.)  Add garlic to oil and cook 30 seconds.  Add chicken, cook 4-5 min until browned then turn over.  Combine remaining ingredients in a bowl and pour over chicken.  Reduce heat to medium, cover, and cook 30-40 min. until chicken is tender and juices run clear.  Stir in almonds and serve over couscous or bulgar.

I wish I had a picture to show you, but I didn't think my guests would appreciate me whipping out a camera to take pictures of their food!

Until next time,
Becca

Three out of Four

Yesterday was a good day. I accomplished three of my four goals, and considering I didn’t even decide to actually commit to this until the afternoon, I think that’s pretty good.

Today I’d like to share my recipe for last night’s dinner: Tortilla Soup. It’s delicious, as low fat as you choose to make it, and easy. Can’t beat that, can you? This will feed two or three people and can easily be doubled.

Tortilla Soup
½ large yellow onion diced
2-3 cloves minced garlic
1 chicken breast cut into bite size pieces
Enough olive oil to keep the above from sticking to the pan
16 oz. prepared salsa (I use Pace “mild”)
16 oz. chicken stock
1 15 oz. can each of white beans and black beans, rinsed and drained
Bay leaf
Sour cream or nonfat plain yogurt
Grated cheddar cheese (reduced fat optional)
Corn chips (optional)

Over medium heat, sauté onion, garlic and chicken breast until onion is clear and chicken is mostly cooked. Add salsa, chicken stock, beans and bay leaf. Bring to a boil then turn down to low. Let simmer for 15 minutes or until chicken is fully cooked. Discard bay leaf.

Serve with sour cream/yogurt, cheese and chips.

The whole process takes half an hour from prep to table.

Now for the creative thing, here's a little card I made to spice up this snowy day.  With flakes falling like powdered sugar, I wanted to make something warm and friendly.  All products used are from Close to My Heart.

Finally, after reading Genesis 22, I am struck by not only Abraham's faith in the story of his willingness to sacrifice Isaac on the altar, but Isaac's willingess as well.  Did you ever notice that Isaac carried the wood for the altar?  Abraham was 100 when Isaac was born, and while he lived to be 175, I find it hard to imagine Abraham had the strength to wrestle a boy old enough to haul wood onto an altar all by himself.  Hmmm...I wonder what God wants to teach me in the story of someone willing to crawl up on an altar?

Until next time,
Becca