13 Ekim 2012 Cumartesi
Win A Year of Groceries in "Use Up The Box" Contest
To contact us Click HERE
Creative cooks everywhere still have time to enter the Hungry Jack Use Up the Box Recipe Contest through October 23, 2012 at www.useupthebox.com. You can submit original recipes in the Breakfast for Dinner, Appetizers and Sweet Treats categories that use pantry staples such as Hungry Jack pancake mix, syrup, and/or potatoes as ingredients. The grand prize is a year’s worth of groceries (ARV: $8,000).
To give you an idea of what they're looking for, Hungry Jack has developed some recipes such as this one for Chocolate Waffles with Bacon Caramel Syrup.
Chocolate Waffles with Caramel Syrup and Bacon
CHOCOLATE WAFFLES3/4 cup water1/4 cup Crisco® Pure Vegetable Oil1 large egg1 tsp. vanilla extract1 (7 oz.) packet Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mixor 1 (7 oz.) packet Hungry Jack® Easy Pack™ Pillsbury® Funfetti® Buttermilk Pancake Mix1/4 cup unsweetened cocoa powder3 tbsps. sugarCrisco® Original No-Stick Cooking SprayCARAMEL SYRUP1/4 cup Hungry Jack® Original Syrup3/4 cup Smucker's® Sundae Syrup™ Caramel Flavored SyrupWhipped creamGround cinnamon1/4 cup diced cooked bacon For Waffles: HEAT waffle iron according to manufacturer's directions. WHISK water, oil, egg and vanilla in large bowl. Stir in pancake mix, cocoa and sugar until evenly moistened. Allow to stand 1 minute.COAT waffle iron with no-stick cooking spray. Pour 1/4 cup batter for each waffle into waffle iron. Bake 4 to 5 minutes or until done. Repeat to make a total of 10 4-inch waffles.For Caramel Syrup: WHISK together original syrup and caramel syrup in small bowl. Drizzle 1 tablespoon on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel syrup, whipped cream, a sprinkle of cinnamon and bacon pieces. Repeat to make additional servings.CARAMEL DE LECHE CHOCOLATE WAFFLESTOP waffles with a scoop of caramel de leche ice cream. Omit bacon.
Creative cooks everywhere still have time to enter the Hungry Jack Use Up the Box Recipe Contest through October 23, 2012 at www.useupthebox.com. You can submit original recipes in the Breakfast for Dinner, Appetizers and Sweet Treats categories that use pantry staples such as Hungry Jack pancake mix, syrup, and/or potatoes as ingredients. The grand prize is a year’s worth of groceries (ARV: $8,000).
To give you an idea of what they're looking for, Hungry Jack has developed some recipes such as this one for Chocolate Waffles with Bacon Caramel Syrup.
Chocolate Waffles with Caramel Syrup and Bacon
CHOCOLATE WAFFLES3/4 cup water1/4 cup Crisco® Pure Vegetable Oil1 large egg1 tsp. vanilla extract1 (7 oz.) packet Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mixor 1 (7 oz.) packet Hungry Jack® Easy Pack™ Pillsbury® Funfetti® Buttermilk Pancake Mix1/4 cup unsweetened cocoa powder3 tbsps. sugarCrisco® Original No-Stick Cooking SprayCARAMEL SYRUP1/4 cup Hungry Jack® Original Syrup3/4 cup Smucker's® Sundae Syrup™ Caramel Flavored SyrupWhipped creamGround cinnamon1/4 cup diced cooked bacon For Waffles: HEAT waffle iron according to manufacturer's directions. WHISK water, oil, egg and vanilla in large bowl. Stir in pancake mix, cocoa and sugar until evenly moistened. Allow to stand 1 minute.COAT waffle iron with no-stick cooking spray. Pour 1/4 cup batter for each waffle into waffle iron. Bake 4 to 5 minutes or until done. Repeat to make a total of 10 4-inch waffles.For Caramel Syrup: WHISK together original syrup and caramel syrup in small bowl. Drizzle 1 tablespoon on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel syrup, whipped cream, a sprinkle of cinnamon and bacon pieces. Repeat to make additional servings.CARAMEL DE LECHE CHOCOLATE WAFFLESTOP waffles with a scoop of caramel de leche ice cream. Omit bacon.
National Institute of Fitness Opens At Zermatt Resort
To contact us Click HERE
In 1992, I had the pleasure of spending a week at the National Institute of Fitness in St. George. Some people might not consider it a "pleasure" to spend a week at a fitness resort, where the morning starts out with a five-mile hike before breakfast, and the rest of the day is filled with weight training, aerobics, aqua-cize classes, as well as lectures on nutrition and health. But for a young mom with four kids under age 6, it was quite a luxury getaway for a whole week! It wasn't all play -- I was there doing a story about my stay for the Standard-Examiner, where I was working part-time. During the 1980s and early 1990s, the National Institute of Fitness was the place to lose weight and feel great. Owners Marc and Vicki Sorenson compiled an impressive track record at the Southern Utah resort for helping people shape up and overcome health issues such as diabetes, high cholesterol, and high blood pressure. NIF's sensible approach included hearty vegan meals of whole grains, fruits and vegetables. It was a major departure from the expensive "fat farms" of that era, where you were treated to pampering massages, facials and beauty treatments, and the weight was starved off of you with tiny "spa" meals. The Sorensons decided to sell their spa in 1994, and the property eventually became the Red Mountain Resort.Over the years, the couple pursued other interests and organized some fitness retreats. In 2001, I spent a week at one of those retreats — Sorenson Fitness International, located in St. George. Again, I was doing a story about my stay -- this time for the Association of Food Journalists. "We missed making people well," said Marc Sorenson. "We had some fun at our ranch in Nevada, and taking cruises and traveling in Europe. But when people come to you daily and tell you that you saved their lives, you miss it and want to do it again."
And now they're back. The National Institute of Health and Fitness opened its doors in June as part of the Zermatt and The Homestead resorts in Midway. It's very much the same routine, except the setting is the scenic Wasatch foothills. Guests can enjoy healthy meals, hiking, exercise and health classes; or relax in the geothermal waters of The Crater, a natural spring on the Homestead property."This is a working spa, not a bunch of ladies sitting around waiting to be pampered," is how Diane Richman of Beverly Hills, a resort guest in this past August, described it. "If you're going to lose weight and feel healthy, this is the place to go."Steve Eddington, managing partner of Zermatt and The Homestead, said the NIHF is considered a "primary pillar" to both resorts. "We want to create destination locations, and this is a cornerstone to helping us accomplish it. We are in one of the most natural wellness areas in the world."Marc Sorenson said he and Vicki had considered a few different offers in the St. George area, "But then Steve and his wife came and visited with us in St. George, and asked if we could do the same magic as we did before at NIF."Vicki Sorenson said she immediately fell in love with the European-style ambience of Zermatt, with its alpine setting. The Homestead, with its old-fashioned charm, recently underwent a renovation of all its guest rooms."We felt very prompted to come here," said Vicki Sorenson. "There are legends that the Native Americans once called this the Valley of the Healing Hearts, and we have seen health miracles with our guests every week, with people who were able to get off insulin or see their high blood pressure drop, or relief from fibromyalgia. In this industry, there are a lot of copycats but we are the originals. Nobody's been able to touch what we've done." According to The NIHF website, guests may lose four to nine pounds per week, depending on their individual metabolism and commitment to the program.The NIHF program starts at $999 per week (double occupancy, for a four-week stay). This includes a hotel room and all meals, classes and exercise instruction. Comparably, the Biggest Loser Resort at Fitness Ridge starts at around $2,000 per week and Red Mountain Essential Retreat is $230 per day. For those who want to splurge on pampering treatments, Zermatt's in-hotel spa offers an array of massages, facials, pedicures, and other treatments, for a separate fee."That way, we can keep the cost low for people who really need to be here to make some lifestyle changes," said Vicki Sorenson.NUTRITIONDiet programs have come and gone over the years. Atkins. Low-carb. Paleo. The Zone.But Marc Sorenson, who keeps abreast of the latest research, maintains faith in the low-fat, plant-based diet that was used successfully for over ten years at the old NIF. "We use the same nutrition program we used before, about 99 percent vegetarian, no animal products except a little fish for those who want it," he said. "We're not quite as strict as we were; we've found we do need Omega-3 fatty acids in the diet. But we believe fat is the cause of diabetes, not sugar. Diabetes studies have shown that a high-carb, low-fat diet is beneficial. But we don't serve junk carbs. We use all whole grains, whole fruits and vegetables, and no refined sugars except a little dehydrated cane juice with a little apple juice for sweetener."As to the other diet theories, "There are a lot of ways to lose weight. Atkins may be effective, but high protein diets are apt to ruin your kidneys. We are not carnivores. We have no fangs and claws, so I don't think our bodies are developed to eat a lot of meat. Small amounts are probably OK. I choose not to eat red meat; I do eat a tiny bit of fish. We get plenty of protein in our diet already."The daily calorie count is around 1,200-1,500, but the focus is on the type of nutrient-dense foods, not the amount of calories, said Marc Sorenson.Breakfast may consist of a green smoothie, whole wheat and applesauce waffles, and hot brown rice cereal.
On a recent day in August, lunch was a Shepherd's Pie filled with mushrooms, walnuts, carrots, celery and onions. Its savory flavor came from red pepper flakes, cumin, and Bragg's Aminos, a liquid protein concentrate derived from soybeans, that contains amino acids. The flavor is akin to soy sauce, said Joey Pesner, the resort's executive chef.Another favorite entrée is vegetarian lasagna, made with either whole wheat noodles or thin strips of zucchini, eggplant, mushrooms, spinach, sunflower seeds and vegan pasta sauce (see recipe below). Dessert might be a chocolate mousse with the healthy stealth ingredients of avocado and prunes (see recipe below).Guests help themselves to a salad bar at every lunch and dinner. A curious item amid the usual veggies is diced nopal, or prickly pear cactus pads (spines removed!) Sorenson said research indicates that nopal helps regulate blood sugar levels, a boon for diabetics.Chef Pesner said Zermatt and the Homestead plan to build a greenhouse, "So we can have fresh picked vegetables all year. We will be using geothermal water to keep the soil temperature warm. I think it will be fun."NIHF hosts healthy cooking classes so that guests can continue with the eating plan when they go home.SOLAR POWERA new component to the wellness program is "safe sun." During his NIF days, Marc Sorenson wondered if the sunshine of Utah's Dixie played a role in enhancing the health of his guests. Since then, he published his research in a book,"Vitamin D3 and Solar Power To Enhance Health," about healthful effects of sunlight, which is needed to synthesize vitamin D in the body. He has lectured on the topic at seminars all around the world."We have been frightened out of the sun by the dermatologists, and many people are vitamin D deficient," he said."But we say, never bake, never burn," added Vicki Sorenson. "We go according to skin type. It may be only a few minutes a day. For people who can't tan, sitting under a beach umbrella and getting reflective light may be enough."EXERCISEThey are also using the same exercise principles espoused at the old NIF, with hikes and workouts based on the person's current fitness level."Until a person gets in shape, there's the chance of bringing on a stroke or heart attack with anaerobic training," said Marc Sorenson. "I worry when I see something like 'The Biggest Loser' on TV, with trainers screaming in someone's face to do other things they shouldn't be doing. We get our guests hiking some steep hills, but not right away."Although Heber Valley's can't offer Southern Utah's year-round hiking in Snow and Zion canyons, its cooler climate can be an advantage, said Marc Sorenson."In the summer in St. George, you had to get up early to beat the heat," he said. "Here we have a million miles of adventure hiking, and the Uintas are very close. In the winter we can play in the snow, with cross-country skiing and snowshoeing. We also have a fully equipped gym with treadmills that overlook the mountains. There's an indoor track seven minutes away, and we will be building our own indoor track."Guests can also enjoy Zumba, yoga, Pilates, weight-training and other indoor fitness classes any time of year.
Chocolate Mousse3/4 cup dates2 avocados1 cup almond milk1/2 cup almond butter3/4 cup Cacao powder1/2 cup agaveSoak the dates in water until soft. Remove pits. Peel the avocados and remove seeds.In food processor or blender, combine all ingredients and blend or process until smooth. Refrigerate, then enjoy! Serves 4.— National Institute of Health and Fitness
Spinach and Mushroom Lasagna10 whole wheat lasagna noodles or long, thin zucchini strips1 eggplant ,sliced into 8 slices1/2 cup dry millet1 cup water to cook millet2 tablespoons balsamic vinegar1 tablespoon Braggs Liquid Aminos1 small onion, chopped2 cloves garlic, minced1 pound mushrooms, sliced1 pound fresh spinach1/4 cup raw sunflower seed1 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon nutmeg1/4 teaspoon black pepper or white pepper1/2 teaspoon salt1 tablespoon nutritional yeast1/4 cup sliced olives1 (16-ounce) jar vegan pasta sauceThinly slice eggplant and lay on lightly oiled cookie sheet (or use parchment paper). Cook 30 minutes.Cook lasagna noodles according to package directions.Cook millet in 1 cup of water until tender, about 20 minutes.Cook balsamic vinegar, Braggs liquid aminos, onion and garlic in a large stock pot on medium-high for 2 - 3 minutes. Add sliced mushrooms and spinach. Drain all of the broth from this mixture into a measuring cup. Add water to make 1 cup of liquid total.Pour 1 cup of above liquid into a blender and add the cooked millet, sunflower seeds and seasonings. Blend until smooth. Add to mushroom/spinach mixture and mix well.Ladle 1/3 of the pasta sauce on the bottom of a 13-by-9-inch casserole dish. Layer noodles to cover bottom. Layer half of the mushroom/spinach mixture. Top with 1 layer of egg plant, of the pasta sauce, the rest of mushroom/spinach mixture, a layer of noodles, and remaining pasta sauce. Sprinkle nutritional yeast on top and add sliced olives. Serves 12.— National Institute of Health and Fitness
 |
| Marc and Vicki Sorenson at Zermatt Resort. |
In 1992, I had the pleasure of spending a week at the National Institute of Fitness in St. George. Some people might not consider it a "pleasure" to spend a week at a fitness resort, where the morning starts out with a five-mile hike before breakfast, and the rest of the day is filled with weight training, aerobics, aqua-cize classes, as well as lectures on nutrition and health. But for a young mom with four kids under age 6, it was quite a luxury getaway for a whole week! It wasn't all play -- I was there doing a story about my stay for the Standard-Examiner, where I was working part-time. During the 1980s and early 1990s, the National Institute of Fitness was the place to lose weight and feel great. Owners Marc and Vicki Sorenson compiled an impressive track record at the Southern Utah resort for helping people shape up and overcome health issues such as diabetes, high cholesterol, and high blood pressure. NIF's sensible approach included hearty vegan meals of whole grains, fruits and vegetables. It was a major departure from the expensive "fat farms" of that era, where you were treated to pampering massages, facials and beauty treatments, and the weight was starved off of you with tiny "spa" meals. The Sorensons decided to sell their spa in 1994, and the property eventually became the Red Mountain Resort.Over the years, the couple pursued other interests and organized some fitness retreats. In 2001, I spent a week at one of those retreats — Sorenson Fitness International, located in St. George. Again, I was doing a story about my stay -- this time for the Association of Food Journalists. "We missed making people well," said Marc Sorenson. "We had some fun at our ranch in Nevada, and taking cruises and traveling in Europe. But when people come to you daily and tell you that you saved their lives, you miss it and want to do it again."
 |
| Zermatt Resort in Midway, Utah, home of NIFH. |
 |
| Shepherd's Pie at NIHF. photo by Valerie Phillips |
 |
| Chocolate Mousse at NIHF |
 |
| Spinach and Mushroom Lasagna at NIHF |
Utah's Fine Chocolate Fest Takes Place Oct. 25
To contact us Click HERE
World-class chocolate takes center stage in this spotlight on fine chocolate. Premieremaker, Amedei (Pisa, Italy), will be on hand as well as top local chefs for a fine chocolateextravaganza.
“Utah is a hub of chocolate lovers, “ says Matt Caputo, Dir. of Marketing at his family’saward-winning specialty food store and internationally-known chocolate expert. “We arehonored to have Gabriele Bianchi, join us during his U.S. tour to share his knowledge andpassion with local fine chocolate aficionados.”
The festival includes an extensive sampling of the company’s award-winning chocolatebars lead by Matt Caputo and Amedei’s ambassador. Festival goers will also samplecocoa-centric creations from an all-star line up of local chefs, showing off sweet ANDsavory applications of this exclusive Italian chocolate maker.
Participating chefs include: Amber Billingsley (Vinto), Letty Flatt (Deer Valley Resort), MattHarris (Heirloom Restaurant Group), Ruth Kendrick (Chocolot), Lya Luna (Caputo'smarket) and many more.
The even also includes a unique beverage component bringing together the craft brewingtalents of Epic Brewing Company, Libation wine brokerage, and Slide Ridge Honey toshow attendees the best drinks to pair with the world’s best chocolate.
All proceeds from the event will go charities that promote social and environmentalsustainability in the world’s cacao growing regions.
Fine Chocolate Fest * Featuring Amedei of ItalyThursday, October 25th * 7:30-10pm$15 advanced * $20 at the doorTony Caputo's Market310 W. 300 south, SLC, 801-531-8669 to RSVP with payment
World-class chocolate takes center stage in this spotlight on fine chocolate. Premieremaker, Amedei (Pisa, Italy), will be on hand as well as top local chefs for a fine chocolateextravaganza.
“Utah is a hub of chocolate lovers, “ says Matt Caputo, Dir. of Marketing at his family’saward-winning specialty food store and internationally-known chocolate expert. “We arehonored to have Gabriele Bianchi, join us during his U.S. tour to share his knowledge andpassion with local fine chocolate aficionados.”
The festival includes an extensive sampling of the company’s award-winning chocolatebars lead by Matt Caputo and Amedei’s ambassador. Festival goers will also samplecocoa-centric creations from an all-star line up of local chefs, showing off sweet ANDsavory applications of this exclusive Italian chocolate maker.
Participating chefs include: Amber Billingsley (Vinto), Letty Flatt (Deer Valley Resort), MattHarris (Heirloom Restaurant Group), Ruth Kendrick (Chocolot), Lya Luna (Caputo'smarket) and many more.
The even also includes a unique beverage component bringing together the craft brewingtalents of Epic Brewing Company, Libation wine brokerage, and Slide Ridge Honey toshow attendees the best drinks to pair with the world’s best chocolate.
All proceeds from the event will go charities that promote social and environmentalsustainability in the world’s cacao growing regions.
Fine Chocolate Fest * Featuring Amedei of ItalyThursday, October 25th * 7:30-10pm$15 advanced * $20 at the doorTony Caputo's Market310 W. 300 south, SLC, 801-531-8669 to RSVP with payment
Log Haven Hosts Villains and Vixens Halloween Socials
To contact us Click HERE
Log Haven in Millcreek Canyon is presenting the Villain and Vixen Ball, Tuesday Oct. 30. Chef Dave Jones’ cauldron will bubble with extra toil and trouble in preparing fiendish finger foods, and the "Haunted Haven" will have music and dancing from 7:30-10 p.m. Prizes will go to the best individual theme costume, best couple costume, and most original costume.Cost is $25.00 per person, all inclusive (tax & gratuity). This social event features a cash bar, fiendish finger food, complimentary Tarot reading, and dancing to a DJ. The legendary silent film Nosferatu will be screened and a drawing for Dinner for Two will be held. Haunted Haven (regular dining with Halloween specials) available in the main dining area.The Haunted Haven has added the Villain and Vixen Student Ball for students age 18 and up on Monday, October 29. from 8-10 p.m. It features snacks and non-alcholic drinks, as well as dancing to a DJ. Admission is $10 per person.
Visit www.log-haven.com or call (801) 272-8255 for more information.
Log Haven in Millcreek Canyon is presenting the Villain and Vixen Ball, Tuesday Oct. 30. Chef Dave Jones’ cauldron will bubble with extra toil and trouble in preparing fiendish finger foods, and the "Haunted Haven" will have music and dancing from 7:30-10 p.m. Prizes will go to the best individual theme costume, best couple costume, and most original costume.Cost is $25.00 per person, all inclusive (tax & gratuity). This social event features a cash bar, fiendish finger food, complimentary Tarot reading, and dancing to a DJ. The legendary silent film Nosferatu will be screened and a drawing for Dinner for Two will be held. Haunted Haven (regular dining with Halloween specials) available in the main dining area.The Haunted Haven has added the Villain and Vixen Student Ball for students age 18 and up on Monday, October 29. from 8-10 p.m. It features snacks and non-alcholic drinks, as well as dancing to a DJ. Admission is $10 per person.
Visit www.log-haven.com or call (801) 272-8255 for more information.
12 Ekim 2012 Cuma
Charleston Yellow Squash Casserole From Food.com
To contact us Click HERE
Ingredients:
Serves: 8
Yield:
1
Servings Size
9x13x2 ...
Update
9x13x2 ...
Units: US | Metric
2 lbs yellow squash, sliced
2 cups chopped onions
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg (do not omit this secret ingredient)
4 ounces sharp cheddar cheese, grated (1 cup)
4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup)
1 cup skim milk
1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
16 saltine crackers or 16 Ritz crackers, crushed
1/2 teaspoon paprika
Directions:
1
Mix cheeses together and set aside.
2
Steam squash and onions for 10 minutes or until tender.
3
Drain.
4
Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
5
Pour into a 2-quart casserole dish (9x13x2-inch).
6
Sprinkle remaining cheese on top.
7
Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
8
***This freezes beautifully.
9
Defrost/thaw before baking
Serves: 8
Yield:
1
Servings Size
Update
9x13x2 ...
Units: US | Metric
2 cups chopped onions
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg (do not omit this secret ingredient)
4 ounces sharp cheddar cheese, grated (1 cup)
4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated (1 cup)
1 cup skim milk
1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
16 saltine crackers or 16 Ritz crackers, crushed
1/2 teaspoon paprika
Directions:
Mix cheeses together and set aside.
2
Steam squash and onions for 10 minutes or until tender.
3
Drain.
4
Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
5
Pour into a 2-quart casserole dish (9x13x2-inch).
6
Sprinkle remaining cheese on top.
7
Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
8
***This freezes beautifully.
9
Defrost/thaw before baking
Pork Chops Ole From Food.Com
To contact us Click HERE
Ingredients:
Servings:
4-6
Servings Size
Update
Units: US | Metric
6 pork loin chops (1/2-inch thick)
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese
Directions:
1
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
3
Arrange chops over rice; top with green pepper.
4
Cover and bake at 350F for 1-½ hours.
5
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
Servings:
4-6
Servings Size
Units: US | Metric
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese
Directions:
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
3
Arrange chops over rice; top with green pepper.
4
Cover and bake at 350F for 1-½ hours.
5
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
Absolutely Yummy Veggy Pizza From Food.Com
To contact us Click HERE
Ingredients:
Servings:
8
Servings Size
Update
Units: US | Metric
1 prepared pizza crust, or make your own
1/4 cup cauliflower
1/4 cup broccoli
1/8 cup shredded carrot
1/8 cup red bell pepper, chopped
1/4 cup mushroom
2 cups mozzarella cheese
4 ounces cream cheese
1/4 cup ranch salad dressing
2 tablespoons sour cream
Directions:
1
In a bowl, mix the sour cream, ranch dressing, and cream cheese together (this may make more than enough sauce for the pizza- I'm estimating from memory) until mixture is smooth.
2
Spread mixture evenly on top of pizza crust.
3
Spread vegetables evenly across pizza.
4
Cover pizza with cheese.
5
Bake at 500 degrees for five minutes or follow your pizza crust instructions
Ingredients:
Servings:
8
Servings Size
Units: US | Metric
1/4 cup cauliflower
1/4 cup broccoli
1/8 cup shredded carrot
1/8 cup red bell pepper, chopped
1/4 cup mushroom
2 cups mozzarella cheese
4 ounces cream cheese
1/4 cup ranch salad dressing
2 tablespoons sour cream
Directions:
In a bowl, mix the sour cream, ranch dressing, and cream cheese together (this may make more than enough sauce for the pizza- I'm estimating from memory) until mixture is smooth.
2
Spread mixture evenly on top of pizza crust.
3
Spread vegetables evenly across pizza.
4
Cover pizza with cheese.
5
Bake at 500 degrees for five minutes or follow your pizza crust instructions
Chops O'Brien From Food. Com
To contact us Click HERE
Ingredients:
Servings:
6
Servings Size
Update
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Servings:
6
Servings Size
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Crock Pot Chops O'Brien From Food.Com
To contact us Click HERE
Ingredients:
Servings:
6
Servings Size
Update
Units: US | Metric
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
Servings:
6
Servings Size
Units: US | Metric
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions
Directions:
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
11 Ekim 2012 Perşembe
Replacing "I Can't" with "I Can"
To contact us Click HERE
"Mommy, will you build a castle tower with me?" asked my little three-year old buddy.
"I can't right now," I was about to say, but I stopped myself. Why couldn't I? What was I about to do? Putz around the house and look for stuff to pick up? Load dishes into the dishwasher? Throw laundry in the wash? Important tasks, yes, when it comes to keeping our home running smoothly, but so important that I couldn't sit on the floor and build a castle tower with my son?
On the heels of my friend's post about playing with our kids, I resolved to say, "I can't" less and "I can" more.
We sat on the floor with the instruction booklet, and we built the castle out of blocks. It really didn't take that long (maybe 15 minutes), and it was actually quite fun. The laundry didn't mind waiting. My son treasured his little castle that he built with Mom (until baby sister crawled over and knocked it down).
Yesterday, after the boys woke their baby sister up from her nap too soon, I was rather frustrated. "Will you read me this story, Mommy?" one asked. Feeling a little grouchy, I was about to respond, "I can't right now; let's go downstairs." But I stopped myself and tried the "I can" challenge.
We all curled up on the bed with pillows piled all around, cuddled up together, laid with heads touching and read Can't You Sleep, Little Bear?
I realized then that it will be the "I can" moments that reward us with the sweetest memories of motherhood. We can so easily miss out on them with two seemingly simple words, "I can't." Yet, they'll rob us of the joy we could experience in everyday moments at home if we resolved to say "I can" more often.
"I can do all things through Christ, who strengthens me." (Phil. 4:13).
Sharing with:
We are That Family
Women Living Well
Raising Homemakers
"I can't right now," I was about to say, but I stopped myself. Why couldn't I? What was I about to do? Putz around the house and look for stuff to pick up? Load dishes into the dishwasher? Throw laundry in the wash? Important tasks, yes, when it comes to keeping our home running smoothly, but so important that I couldn't sit on the floor and build a castle tower with my son?
On the heels of my friend's post about playing with our kids, I resolved to say, "I can't" less and "I can" more.
We sat on the floor with the instruction booklet, and we built the castle out of blocks. It really didn't take that long (maybe 15 minutes), and it was actually quite fun. The laundry didn't mind waiting. My son treasured his little castle that he built with Mom (until baby sister crawled over and knocked it down).
Yesterday, after the boys woke their baby sister up from her nap too soon, I was rather frustrated. "Will you read me this story, Mommy?" one asked. Feeling a little grouchy, I was about to respond, "I can't right now; let's go downstairs." But I stopped myself and tried the "I can" challenge.
We all curled up on the bed with pillows piled all around, cuddled up together, laid with heads touching and read Can't You Sleep, Little Bear?
I realized then that it will be the "I can" moments that reward us with the sweetest memories of motherhood. We can so easily miss out on them with two seemingly simple words, "I can't." Yet, they'll rob us of the joy we could experience in everyday moments at home if we resolved to say "I can" more often.
"I can do all things through Christ, who strengthens me." (Phil. 4:13).
Sharing with:
We are That Family
Women Living Well
Raising Homemakers
What's On My Floors Could Be the Death of My Daughter
To contact us Click HERE
My three sons have learned a new phrase in the past few weeks:
Choking hazard.
A curious, crawling eight-month old baby loves to find things and put them into her mouth--things that I might miss, that the boys lazily leave lying around. Things like candy wrappers, coins, band-aid peels. Things that could easily cause a baby to choke.
We've had a few incidents.
The first involved the peel from the back of a band-aid. I didn't know one of the boys had gotten a band-aid, unwrapped it, and left the wrappers on the floor. Little Lauren was crawling around the kitchen, and suddenly, I heard her gagging. Nothing puts more panic in the heart of a momma than to see her baby's face turning red as she's gagging and struggling to get air.
I turned her over my leg, thumped on her back several times, and prayed. Fortunately, a few days before, I had asked my husband what you're supposed to do if an infant is choking on something, if turning them over and thumping them on the back doesn't help. He reminded me that you're supposed to look in the mouth and finger sweep the item out if you can see it or feel it.
That's when I could see the band-aid peel stuck far back on the roof of her mouth, going down her esophagus. I prayed that I could quickly get it out, without pushing it down further.
Doing this on a frantic baby is about as easy as it would be on a cat. It was sight unseen, but it worked. The wrapper came out.
It took all day for my nerves to calm down.
Since then, we've had another scare with another kind of wrapper or piece of construction paper(I can't remember what it was; I only remember the gagging and turning red). Just today, I had to fish a Hershey's kiss foil wrapper out of her mouth.
While extremely scary, these ordeals have been a great kick in the pants for the boys to learn better habits. They cannot be so lazy, for lack of a better word, to just peel something and let the wrapper drop and lay. They cannot take coins out of their piggy banks and leave them on the floor. Everyone must pay super close attention to what is on the floor and remove anything that could be a choking hazard.
As for me, I need to diligently sweep the kitchen and vacuum other rooms, watching closely for little items that may not be a big deal normally but are a huge deal with a baby.
Looking on the bright side, having a baby can be a huge motivator to step up one's home management.
Choking hazard.
A curious, crawling eight-month old baby loves to find things and put them into her mouth--things that I might miss, that the boys lazily leave lying around. Things like candy wrappers, coins, band-aid peels. Things that could easily cause a baby to choke.
We've had a few incidents.
The first involved the peel from the back of a band-aid. I didn't know one of the boys had gotten a band-aid, unwrapped it, and left the wrappers on the floor. Little Lauren was crawling around the kitchen, and suddenly, I heard her gagging. Nothing puts more panic in the heart of a momma than to see her baby's face turning red as she's gagging and struggling to get air.
I turned her over my leg, thumped on her back several times, and prayed. Fortunately, a few days before, I had asked my husband what you're supposed to do if an infant is choking on something, if turning them over and thumping them on the back doesn't help. He reminded me that you're supposed to look in the mouth and finger sweep the item out if you can see it or feel it.
That's when I could see the band-aid peel stuck far back on the roof of her mouth, going down her esophagus. I prayed that I could quickly get it out, without pushing it down further.
Doing this on a frantic baby is about as easy as it would be on a cat. It was sight unseen, but it worked. The wrapper came out.
It took all day for my nerves to calm down.
Since then, we've had another scare with another kind of wrapper or piece of construction paper(I can't remember what it was; I only remember the gagging and turning red). Just today, I had to fish a Hershey's kiss foil wrapper out of her mouth.
While extremely scary, these ordeals have been a great kick in the pants for the boys to learn better habits. They cannot be so lazy, for lack of a better word, to just peel something and let the wrapper drop and lay. They cannot take coins out of their piggy banks and leave them on the floor. Everyone must pay super close attention to what is on the floor and remove anything that could be a choking hazard.
As for me, I need to diligently sweep the kitchen and vacuum other rooms, watching closely for little items that may not be a big deal normally but are a huge deal with a baby.
Looking on the bright side, having a baby can be a huge motivator to step up one's home management.
Religion (Faith) IS For Children: A Response to an Athiest Who Doesn't Want Her Child Invited to Church
To contact us Click HERE
I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo Credit
The vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit
This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo CreditThe vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“I understand why these children feel it is imperative to invite Miss N tochurch. It is a fun place where they sing songs, eat a snack and talk about theunderlying fear of what happens after you die. These children love Miss N andeven though they can't quite articulate it in this way, they think we'refailing Miss N and her brother by not taking them to church.Ms JoyFG is sadly mistaken, in my opinion.
This part will be touchy for people who do not believe the same as we do andI respect that; I'll raise my kids and you can raise yours. I do notthink religion is for children. I think that they should be exposed tothe beliefs of all people, and while I will tell my children "this is whatMommy and Daddy believe," I do not expect her to believe the same thing…
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
The Bulls-Eye Day
To contact us Click HERE
Photo Credit
Some homeschool days can be rough. But then there's the ones that make us say, "Ah-ha! This is why we do this!"
I am happy to report we had one of those bulls-eye days a few weeks ago, and we've had some pretty good days since. Each morning after breakfast and chores, we read a chapter of Leading Little Ones to God: A Child's Book of Bible Teachings,
followed by a chapter of Missionary Stories with the Millers. 
On this particular day, the reading discussed how the Holy Spirit helps us bravely tell others about Christ. The missionary story featured a brave missionary in Egypt who risked his life to share the Gospel.
This happened just a few days after our ambassador was killed in Libya and unrest spread throughout the Middle East (not that it's stopped...).
The kids and I had a great discussion about Christianity and current events. We talked about how the difference between Islam and Christianity and how Muslims in the Middle-East persecute Christians, to the point of death. The boys wondered if they were in Egypt and were asked by a militant Muslim if they believed in Christ, if they should say no, and tell a lie that they believe in "Ohama" (a cross they accidentally coined between Obama and Mohammed, ha ha ha) to save their life.That led into another hugely important talk about persevering in faith in Christ, even if it means our lives on this earth, because we know this is simply a shadow of what is to come.
We read and talked about what Jesus said:
As we were discussing, I felt so thankful for the time to be able to sit outside with the world map and the Bible and our books, and share life-altering truths with my children. Every day is such an impressionable, formative time in their lives. As a friend of mine said when I interviewed her about why she homeschooled (back in my reporter days), she looked at her daughter learning to read in school and thought, "I want to be the one to do that. I want to be the one to teach her to read." So she took her out of 1st grade and homeschooled her--and then their seven other children--ever since.
Our children's futures are so important. I'm blessed to be able to have the time through homeschooling to lay a solid biblical (and academic) foundation to prepare them for a successful, influential life, where they can engage with current events from a Christian worldview. And that is one of the biggest reasons why we homeschool.
Sharing With:
Gratituesday @ Heavenly Homemakers
Women Living Well
Works for Me WednesdayTitus 2 Tuesdays
Raising Arrows
Deep Roots at Home
Raising Homemakers
Photo CreditSome homeschool days can be rough. But then there's the ones that make us say, "Ah-ha! This is why we do this!"
I am happy to report we had one of those bulls-eye days a few weeks ago, and we've had some pretty good days since. Each morning after breakfast and chores, we read a chapter of Leading Little Ones to God: A Child's Book of Bible Teachings,
followed by a chapter of Missionary Stories with the Millers. On this particular day, the reading discussed how the Holy Spirit helps us bravely tell others about Christ. The missionary story featured a brave missionary in Egypt who risked his life to share the Gospel.
This happened just a few days after our ambassador was killed in Libya and unrest spread throughout the Middle East (not that it's stopped...).
The kids and I had a great discussion about Christianity and current events. We talked about how the difference between Islam and Christianity and how Muslims in the Middle-East persecute Christians, to the point of death. The boys wondered if they were in Egypt and were asked by a militant Muslim if they believed in Christ, if they should say no, and tell a lie that they believe in "Ohama" (a cross they accidentally coined between Obama and Mohammed, ha ha ha) to save their life.That led into another hugely important talk about persevering in faith in Christ, even if it means our lives on this earth, because we know this is simply a shadow of what is to come.
We read and talked about what Jesus said:
"Do not fear those who kill the body but are unable to kill the soul; but rather fear Him who is able to destroy both soul and body in hell. Are not two sparrows sold for a cent? And yet not one of them will fall to the ground apart from your Father. But the very hairs of your head are all numbered. So do not fear; you are more valuable than many sparrows.
“Therefore everyone who confesses Me before men, I will also confess him before My Father who is in heaven. But whoever denies Me before men, I will also deny him before My Father who is in heaven."
--Matthew 10:28-33
As we were discussing, I felt so thankful for the time to be able to sit outside with the world map and the Bible and our books, and share life-altering truths with my children. Every day is such an impressionable, formative time in their lives. As a friend of mine said when I interviewed her about why she homeschooled (back in my reporter days), she looked at her daughter learning to read in school and thought, "I want to be the one to do that. I want to be the one to teach her to read." So she took her out of 1st grade and homeschooled her--and then their seven other children--ever since.
Our children's futures are so important. I'm blessed to be able to have the time through homeschooling to lay a solid biblical (and academic) foundation to prepare them for a successful, influential life, where they can engage with current events from a Christian worldview. And that is one of the biggest reasons why we homeschool.
Sharing With:
Gratituesday @ Heavenly Homemakers
Women Living Well
Works for Me WednesdayTitus 2 Tuesdays
Raising Arrows
Deep Roots at Home
Raising Homemakers
Turkey Dumpling Stew
To contact us Click HERE
Wouldn't it be nice to have this on a freezing-cold weeknight? Is it possible to make something like this after work? Sure it is! With a little planning and preparation, you could enjoy this fresh stew after a long day of work.
For the broth, prepare it in the slow cooker overnight or in the morning. Have your veggies chopped and ready to go for when you get home in the evening. If you have all your vegetables chopped and broth ready, this stew can be put together in 30 minutes start to finish. When you get home, simply heat-up the broth, throw the veggies in, prepare your dumplings, then throw them in and cook for 20 minutes. Voila! Your family will be in awe of your meal.
Leftover dumpling dough.I baked this at 350 degrees for 15 minutes and had lovely biscuits to enjoy!
Now, let me tell you how wonderful this stew tastes! The dumplings were fluffy and packed full of fresh chopped herbs. The stew itself was a little bland but the dumplings really added a blast of flavour.
The dumplings after they were done cooking on top of the stew.
I've never made dumplings before and was very nevous to try. I was delighted with how they turned out. I think the key was not to handle the dough too much, have lots of flour on the parchment paper, and ensure the butter and buttermilk were very cold.
TURKEY DUMPLING STEW
from Food Network Magazine, November 2010
For the Broth~
1 leftover roasted turkey carcass
1 onion, quartered (I used yellow onion, skin on which makes a clear broth)
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
3 carrots quartered crosswise (I didn't have any so skipped this)
1 bay leaf
3 sprigs parsley
3 sprigs thyme (I just threw in some dried thyme)
Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. (I used my slow cooker.) Add the onion, celery, carrots and the bay leaf. Tie the parsley and the thyme together with twine and add to the put, then cover and bring to a simmer over medium heat. (I put mine on in the slow cooker in the morning and it was done when I got home.) Uncover, reduce the heat to medium low and cook 3 to 4 hours.
Remove the bones and vegetable with a skimmer and discard, then strain the stock through a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups of stock). (I didn't do this last step.)
For the Dumplings~
3 cups all-purpose flour, plus more for dusting
3/4 cup minces mixed fresh herbs and celery leaves (I used parsley, rosemary, basil)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Freshly ground pepper
6 Tbsp. cold unsalted butter, cut into small pieces
1-1/2 cups cold buttermilk
Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp. pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk. Turn out onto a floured piece of parchment paper. Pat into 3/4-inch thick rectangle. Cut the dough into rough 2-inch squares with a large knife.
For the Stew~
4 Tbsp. unsalted butter
4 shallots, minced (I used 1 white onion, finely chopped)
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced
1 pound green beans, trimmed and cut into 1-inch pieces
3 to 4 cups shredded turkey meat
6 carrots thinly sliced
Juice of 1/2 lemon
Chopped fresh chves, for topping
Melt the buttter in a large, wide pot over medium heat. Add the shallots (or onion) and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer. Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls, top with chives.
Printable Copy
Happily submitted to Tastey Tuesdays over at A Beautiful Mess...(go have a look at this gorgeous blog)..
Enjoy!
from the book "Young Lucretia: and other stories"by Mary Eleanor Wilkins Freeman1892, by Harper & Brothers
A PARSNIP STEW
Ruth stood by with a dish and spoon, while her mother stirred the stew carefully to be sure that it was not burning on the bottom of the kettle. Her sister Serena was paring apples and playing with the cat, and her father and her uncles Caleb and Silas sat before the fire smoking, sniffing the stew, and watching solemnly. The uncles had just come in, and proposed staying to dinner.
Mrs. Whitman squinted anxiously at the stew as she stirred it. She feared that there was not enough for dinner, now there were two more to eat.
"I'm dreadful afraid there ain't enough of that stew to go round," she whispered to Ruth in the pantry.
"Oh, I guess it '11 do," said Ruth.
"Well, I dun know about it. Your father an' Caleb an' Silas are dreadful fond of parsnip stew, an' I do hate to have 'em stinted."
Wouldn't it be nice to have this on a freezing-cold weeknight? Is it possible to make something like this after work? Sure it is! With a little planning and preparation, you could enjoy this fresh stew after a long day of work.For the broth, prepare it in the slow cooker overnight or in the morning. Have your veggies chopped and ready to go for when you get home in the evening. If you have all your vegetables chopped and broth ready, this stew can be put together in 30 minutes start to finish. When you get home, simply heat-up the broth, throw the veggies in, prepare your dumplings, then throw them in and cook for 20 minutes. Voila! Your family will be in awe of your meal.
Leftover dumpling dough.I baked this at 350 degrees for 15 minutes and had lovely biscuits to enjoy!Now, let me tell you how wonderful this stew tastes! The dumplings were fluffy and packed full of fresh chopped herbs. The stew itself was a little bland but the dumplings really added a blast of flavour.
The dumplings after they were done cooking on top of the stew.I've never made dumplings before and was very nevous to try. I was delighted with how they turned out. I think the key was not to handle the dough too much, have lots of flour on the parchment paper, and ensure the butter and buttermilk were very cold.
TURKEY DUMPLING STEW
from Food Network Magazine, November 2010
For the Broth~
1 leftover roasted turkey carcass
1 onion, quartered (I used yellow onion, skin on which makes a clear broth)
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
3 carrots quartered crosswise (I didn't have any so skipped this)
1 bay leaf
3 sprigs parsley
3 sprigs thyme (I just threw in some dried thyme)
Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. (I used my slow cooker.) Add the onion, celery, carrots and the bay leaf. Tie the parsley and the thyme together with twine and add to the put, then cover and bring to a simmer over medium heat. (I put mine on in the slow cooker in the morning and it was done when I got home.) Uncover, reduce the heat to medium low and cook 3 to 4 hours.
Remove the bones and vegetable with a skimmer and discard, then strain the stock through a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups of stock). (I didn't do this last step.)
For the Dumplings~
3 cups all-purpose flour, plus more for dusting
3/4 cup minces mixed fresh herbs and celery leaves (I used parsley, rosemary, basil)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Freshly ground pepper
6 Tbsp. cold unsalted butter, cut into small pieces
1-1/2 cups cold buttermilk
Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp. pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk. Turn out onto a floured piece of parchment paper. Pat into 3/4-inch thick rectangle. Cut the dough into rough 2-inch squares with a large knife.
For the Stew~4 Tbsp. unsalted butter
4 shallots, minced (I used 1 white onion, finely chopped)
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced
1 pound green beans, trimmed and cut into 1-inch pieces
3 to 4 cups shredded turkey meat
6 carrots thinly sliced
Juice of 1/2 lemon
Chopped fresh chves, for topping
Melt the buttter in a large, wide pot over medium heat. Add the shallots (or onion) and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer. Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls, top with chives.
Printable Copy
Happily submitted to Tastey Tuesdays over at A Beautiful Mess...(go have a look at this gorgeous blog)..
Enjoy!
from the book "Young Lucretia: and other stories"by Mary Eleanor Wilkins Freeman1892, by Harper & Brothers
A PARSNIP STEW
Ruth stood by with a dish and spoon, while her mother stirred the stew carefully to be sure that it was not burning on the bottom of the kettle. Her sister Serena was paring apples and playing with the cat, and her father and her uncles Caleb and Silas sat before the fire smoking, sniffing the stew, and watching solemnly. The uncles had just come in, and proposed staying to dinner.
Mrs. Whitman squinted anxiously at the stew as she stirred it. She feared that there was not enough for dinner, now there were two more to eat.
"I'm dreadful afraid there ain't enough of that stew to go round," she whispered to Ruth in the pantry.
"Oh, I guess it '11 do," said Ruth.
"Well, I dun know about it. Your father an' Caleb an' Silas are dreadful fond of parsnip stew, an' I do hate to have 'em stinted."
10 Ekim 2012 Çarşamba
The Solution to all those half eaten pieces of fruit...
To contact us Click HERE
I've had this problem for awhile now. I've thought about solutions and nothing seemed to fit or work. I felt wasteful. The problem? Fruit.
My boys love fruit (not the problem!!). They also tend to not finish the fruit (the probelm!). Oranges, apples, pears plums -- they like them all, but waste big portions of them all as well. I can give the leftovers to the chickens, but we are talking expensive fruit. I like the good apples (Honey Crisp!) and of course they always want them too. Those apples cost a lot and we end up giving the cores to the chickens! Don't even get me started on the gourmet pears the boys picked out at the grocery store last time....
In any case, I was chopping the leftovers off the core and tossing them in a bag for the chickens, when all the sudden it struck me...
Why hadn't I thought of this before? All the fruit scraps, all the yogurt scraps, dried fruit leftovers and even some granola go into the bag. The bag goes into the freezer. Once it is full, the whole shebang goes in the blender and it is smoothie time!
The boys don't know where the ingredients for smoothies come from. They just love them
They don't know where the leftovers from their half-eaten fruit goes. They just wash their hands and move on to play with more trucks, trains, dirt and worms.
It's a win-win-win...
...except for the chickens...I bet they miss those gourmet pears....
My boys love fruit (not the problem!!). They also tend to not finish the fruit (the probelm!). Oranges, apples, pears plums -- they like them all, but waste big portions of them all as well. I can give the leftovers to the chickens, but we are talking expensive fruit. I like the good apples (Honey Crisp!) and of course they always want them too. Those apples cost a lot and we end up giving the cores to the chickens! Don't even get me started on the gourmet pears the boys picked out at the grocery store last time....
In any case, I was chopping the leftovers off the core and tossing them in a bag for the chickens, when all the sudden it struck me...
Why hadn't I thought of this before? All the fruit scraps, all the yogurt scraps, dried fruit leftovers and even some granola go into the bag. The bag goes into the freezer. Once it is full, the whole shebang goes in the blender and it is smoothie time!
The boys don't know where the ingredients for smoothies come from. They just love them
They don't know where the leftovers from their half-eaten fruit goes. They just wash their hands and move on to play with more trucks, trains, dirt and worms.
It's a win-win-win...
...except for the chickens...I bet they miss those gourmet pears....
Aubergine and Gold
To contact us Click HERE
I'm calling it early. Aubergine and Gold are my colors for fall. Tangy and Bright, with a little depth and sometimes shimmer, golden-hued pumpkins, guords and berries are ripening all over the yard. Subtle, dark and broding, aubergine is the perfect complement to...well...just about anything. This season though, it gives gold a background and is lightened and brightened by the garish orangy golds of the season.
From eggplant and tomatoes to the fabrics and florals of the season, bring on the aubergine and BRING ON THE GOLD!
What are your colors for fall this year?
I'm calling it early. Aubergine and Gold are my colors for fall. Tangy and Bright, with a little depth and sometimes shimmer, golden-hued pumpkins, guords and berries are ripening all over the yard. Subtle, dark and broding, aubergine is the perfect complement to...well...just about anything. This season though, it gives gold a background and is lightened and brightened by the garish orangy golds of the season.
From eggplant and tomatoes to the fabrics and florals of the season, bring on the aubergine and BRING ON THE GOLD!
What are your colors for fall this year?
Stop Following Your Friends on Facebook
To contact us Click HERE
Wait. Isn’t that what facebook is for? Yeah, not anymore it seems. I can’t even FIND my real friend’s status updates anymore – so much for friends. No really though, hear me out. I have a good case for stopping all the following on facebook. Here is why…
They are better than you.
AWWWWW no – your self esteem is bleeding…stop it, stop it, stop it. relax. Not ALL your friends are better than you, but some of them are. Those are the ones you need to stop following – especially when they post 11,000 times a day. Unless you are a person that never deals with jealousy. In that case, go right on ahead and follow whomever you want. Tell them I say Hello.
If you are anything like me though, you get jealous. You get particularly jealous when a lot of your friends are bloggers and writers and photographers that are doing amazing things. You are happy for their success, but deep down that evil part of you twinges and wishes that you had worked harder, met the right people, stayed up later and accomplished that success for yourself. Don’t lie. You know you do.
So what to do? Do you cut off all ties with that person? Say goodbye t the friendship? Are you nuts?
Unless that person is terrible and making you feel jealous, there is no reason to leave them in the dust just because of your own insecurities.
However…
You can stop following them. You don’t need to know know about every. single. minor achievement they have or every. single. name they drop. It’s ok to not follow your friends. You can still support them. You can still talk about them and share their posts with your audience and even have an actual relationship with them outside of facebook, blogland, twitter and instagram. Go have coffee. …and stop following them.
Their numbers are so big they will never notice and if they do? Well, a good friend understands.
…and dear friends…if you notice that I drop off your facebook follower list? Well, that is only because you are amazing. Let’s have coffee, k?
_______________________________________________________________________________________________________________________________________________
I’ve got a lot to say about this week, so come back for more and find out why I am fed up with blogging. For reals yo.
Want to add your rants and raves about blogging? Link them up baby!
They are better than you.
AWWWWW no – your self esteem is bleeding…stop it, stop it, stop it. relax. Not ALL your friends are better than you, but some of them are. Those are the ones you need to stop following – especially when they post 11,000 times a day. Unless you are a person that never deals with jealousy. In that case, go right on ahead and follow whomever you want. Tell them I say Hello.
If you are anything like me though, you get jealous. You get particularly jealous when a lot of your friends are bloggers and writers and photographers that are doing amazing things. You are happy for their success, but deep down that evil part of you twinges and wishes that you had worked harder, met the right people, stayed up later and accomplished that success for yourself. Don’t lie. You know you do.
So what to do? Do you cut off all ties with that person? Say goodbye t the friendship? Are you nuts?
Unless that person is terrible and making you feel jealous, there is no reason to leave them in the dust just because of your own insecurities.
However…
You can stop following them. You don’t need to know know about every. single. minor achievement they have or every. single. name they drop. It’s ok to not follow your friends. You can still support them. You can still talk about them and share their posts with your audience and even have an actual relationship with them outside of facebook, blogland, twitter and instagram. Go have coffee. …and stop following them.
Their numbers are so big they will never notice and if they do? Well, a good friend understands.
…and dear friends…if you notice that I drop off your facebook follower list? Well, that is only because you are amazing. Let’s have coffee, k?
_______________________________________________________________________________________________________________________________________________
I’ve got a lot to say about this week, so come back for more and find out why I am fed up with blogging. For reals yo.
Want to add your rants and raves about blogging? Link them up baby!
Kaydol:
Kayıtlar (Atom)