Learning to serve the Lord and my family one day at a time.

Learning to serve the Lord and my family one day at a time.

Pages

Sunday, February 15, 2015

This Week in Pictures

      It was a somewhat slow and dragged out week here at home with the kids taking turns at having colds. This kept us from our usual morning trip to the gym so we enjoyed some long walks with the stroller instead. We meet Daddy at the "work park" for lunch one day and enjoyed story time at our neighborhood library.  David treated me to a delightful Valentine's day starting with getting up early to fix me chocolate covered strawberries and coffee served in bed! Dinner was at Cafe Ensley and the main course consisted of wild caught Salmon and two of my favorite veggies; sautéed brussel sprouts and asparugus with amble servings of bread and olive oil. 

Sorry of the terrible formatting, blogger is not friendly when it comes to adjusting the layouts.                                         

                                                  
Daniel's first drink out of a water fountain

  
Overcast day at the Missions

 I love wearing L's backpack

Applesauce is my favorite snack! 



Enjoying some beautiful weather 

Wednesday, February 4, 2015

New Lens!

I am so excited because I finally saved up and bought a prime lens for my camera. It came this afternoon and I had to take the kids outside for pictures as soon as I could get the new lens on.  It's a 50mm Nikkor with f/stop at 1.8g which allows me to take pictures inside without a flash and gives fantastic depth of field for portraits. I'm looking forward to taking better portraits and capturing pictures indoors.

My secret ambition is to be a semi-professional photography one day. In the mean time, I may be calling you to beg you to let me take family pictures for you because I can only take so many pictures of my kids, as cute as they may be.





The camera came with a lollipop in the shipping box



Entranced by the school bus

Still working on the lolly


I have never seen a dog with such beautiful chocolate brown eyes


Wednesday, January 14, 2015

2015 Reading Wish List


Last year I had a goal of reading 12 books and I only read 11 sadly. So instead of shooting for a reasonable 12 or 13 this year I figured 24 was a better number! I do think though, with a planned out list and an hour a day I should be able to read two books a month this year. So here is my list of books I would enjoy reading this year. I'm not fancy like some bloggers and do not have links to Amazon. A few of these I own and our library has nearly all of the ones I don't have. Thanks to some of you for your fiction suggestions. 

2015 Reading Wish List

Parenting, Marriage and Family
Meaning of Marriage – Tim Keller
Shepherding a child’s heart
Give them Grace (own on kindle)
Don’t make me count to three
Echo in Celebration – Bortins

Nonfiction- History and Biography, Current Events, Health
1776 (library)
One Nation Ben Carson (library)
A Chance to die – Elliot (library)
America, Imagine a world without her D’Souza (library)
Grain Brain (library)

Fiction
The Warden and the Wolf King
Eight cousins Alcott 
Command Authority Clancy
Whose Body Sayers
The Number 1 Ladies Detective Agency – 
At Home in Mitford
All the Light We Cannot See

Christian/Personal Growth
Pilgrims Progress
Putting Amazing Back into Grace
Stepping Heavenward 
The Hardest Peace
Unglued 
Own your Life- Clarkson

Everything You’ve Always wanted to know about God- Metaxas (library)

Wednesday, August 27, 2014

Chicken Pot Pie

This has become my go to take a mom a meal. For the longest time I was hesitant to sign up to bring new mothers dinner because I hadn't the foggiest idea what to cook for them. I wanted something hearty without beans or broccoli as I know it bothers some breastfeeding babies. It need to be easy to take over and be cooked before hand or allow her to cook it herself or be frozen.

If I bring this to a friend, I usually include fruit salad and maybe some healthy muffins for dessert or breakfast. Since it has lots of veggies mixed in already you don't have to have a separate vegetable side although steamed veggies or a salad go nicely.

Wonderful Pinterest brought me the most fabulous chicken pot pie recipe I have ever tasted. It's so creamy and delicious, my family can nearly go through a whole one in one sitting plus a lunch for David. In a few years from now I will have to make two pies to feed all of us! 

The only down side to the recipe is you have to cook it at 425 for at least 30 minutes which make my chicken boiling hot in August! Alternatively you can cook it in the morning and reheat it for dinner.

Pie Crust- store bought or use this Martha Stewart simple dough recipe

*I've had luck making this dairy free with almond milk and vegan butter. I suppose you could try coconut or another oil in lie of butter for the rue.

Recipe courtesy of One Crazy Cookie
Old Fashioned Chicken Pot Pie
1/3 cup butter 
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1  1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced vegetables (I use potatoes, carrots and peas.  You can also use frozen mixed veggies)
2 pie crusts

Cook vegetables until tender.  Set aside.  In a saucepan, melt butter. Stir in flour, salt and pepper until well blended.  Gradually stir in water, milk and bouillon.  Bring to a boil stirring constantly and boil for 2 minutes.  (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan.  Pour filling into crust. Place 2nd crust over filling.  Trim, seal and flute edges. Cut slits in the top of the crust.  


Bake at 425 degrees for 30-35 minutes or until the crust is golden brown and filling is bubbly.  You may want to shield the edges after the first 15 minutes to avoid over browning.

Summer Steak Salad

  • Recipes from Primal Bites

  • Steak Marinade 
  • 1 pound of flank steak
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 1 Tbsp red wine vinegar
  • 3 Tbsp coconut aminos (or soy sauce if you aren’t paleo)
  • 2 Tbsp honey
  • ½ teaspoon freshly ground black pepper

Directions 
  1. Combine all the marinade ingredients, and put in a large freezer bag.
  2. Score the steak with ¼ inch deep cuts about an inch apart, across the grain of the meat, then place in the freezer bag and coat the steak with marinade. Seal the bag, place it in a bowl, and chill in the fridge for 1-2 hours, or up to overnight.
  3. Remove the steak, sprinkle generously on both sides with coarse sea salt and fresh ground pepper.
  4. Grill the steak for 4-6 minutes on each side on a hot grill, or broil in the oven on high for 4-6 minutes per side
  5. Remove the steak from the grill/oven, place on a cutting board and cover with aluminum foil to rest for 10 minutes.
  6. Slice thinly, against the grain and as a slight diagonal to make wider slices.

Summer Salad
  • 1 large or 2 small peaches, chopped
  • 1 avocado, diced
  • 1 large yellow tomato, chopped
  • ¾ cup blueberries
  • 1 cup purple cabbage, chopped
  • ¼ cup pumpkin seeds
  • 8 cups of spinach or mixed greens
  • Asian marinated flank steak and Green Goddess dressing for serving

Green Dressing 
  • ½ of a large avocado
  • ¼ cup loosely packed cilantro (a.k.a. coriander)
  • 2 cloves of garlic
  • ½ inch cube of fresh ginger
  • 3 Tbsp lime juice
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider or white wine vinegar
  • 3-4 Tbsp water, or enough to thin it out

Directions 
  1. Put all the ingredients minus the water into a food processer, or use an immersion blender to blend it until smooth
  2. Add water 1-2 Tablespoons at a time until you get a pourable consistency.
  3. Taste and season with salt and pepper

Tuesday, August 26, 2014

Avocado Chicken Salad

Paleo Chicken Salad with Apricots and Almonds

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

  • 1 avocado, ripe
  • 1 Tablespoon lemon juice
  • 2 teaspoon dijon mustard
  • 2 Tablespoon chives, minced
  • 1.5 pounds chicken, cooked and shredded
  • salt and pepper, to taste
  • 4 Tablespoons dried apricots, diced
  • 4 Tablespoons almonds or other nut sliced
  • lettuce, as desired

Directions:

In a medium bowl, mix together avocado, lemon, mustard, and chives. Stir in cooked chicken, salt, pepper, apricots, and almonds. Serve over a bed of lettuce and enjoy!

Freezing Directions:

In a medium bowl, mix together avocado, lemon, mustard, and chives. Stir in cooked chicken, salt, pepper, apricots, and almonds. Place chicken salad in freezer bag, label and freeze flat. To Serve: Thaw. Serve cold on bed of lettuce.
Servings: 4

Saturday, August 23, 2014

Bolognese Sauce


The following recipe is courtesy of Yes to Yummy. I usually double this recipes as it freezes very well. Feel free to use less ground beef to stretch your grocery budget or omit the bacon although it adds excellent flavor. This is very filling with the spaghetti squash so I find I only eat about a cup of the sauce plus a small serving of spaghetti squash. It is one of David's favorite meals. 

To roast a spaghetti squash, slice it in half, scoop out seeds and place open side down in a 9x13 pan with about an inch of water. Cooked about an hour at 350 until flesh scoops out easily. I call this "noodles" and my kids love its soft texture and mild sweet flavor. 

Ingredients

Prep Time 
Cooking Time 
Total Time 
Yield 6-8 servings
2 tablespoons of ghee, butter, or coconut oil
2 chopped onions
3 chopped carrots
3 chopped celery stalks
A pinch of salt
4 cloves of minced garlic
1 tablespoon of dried oregano
1 tablespoon of dried basil
1/4 lb sliced and diced speck (can be substituted with prosciutto or bacon)
2 lb ground beef or ground turkey. A combination of both works well. 
3/4 cup of red wine or beef broth
3/4 cup of coconut milk
12 ounces of tomato paste (I love Muir Glen Organic for all my canned tomatoes) 
3 bay leaves

Directions

In a large pot or dutch oven, melt the ghee, butter, or coconut oil over medium-high heat. Once the oil is glistening, add the onions, carrots, and celery stalks. Sprinkle with a pinch of salt, then saute until translucent and beginning to soften, about 7 to 8 minutes. It the veggies start browning, turn the heat down and add a little more salt so they’ll release some more water. This process is called sweating. 
To the softened veggies, add the minced garlic, dried oregano, and dried basil, and saute for one or two minutes longer. Then, add in the sliced and diced speck.
After the speck has been hanging out with the veggies for a few minutes, crumble in the ground pork and ground veal. Saute until the meat is no longer pink, about 5 minutes, then add in the red wine, coconut milk,  tomato paste, and bay leaves.
Stir to combine, bring to a boil, and turn the heat down to low. Let cook with the lid on until thickened, about an hour. After the hour mark, reduce the heat to a simmer and let cook until you’re ready to serve over spaghetti squash or roasted root vegetable puree.
- See more at: http://yestoyummy.com/recipe/bolognese-sauce/#sthash.HORi1OXf.dpuf