Tuesday, December 14, 2010
2 Whole Years
Sunday, December 12, 2010
History of Redemption
Pumpkin Chocolate Chip Cookies
Adapted from Joy the Baker
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated if you have it)
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 chopped walnuts (optional)
1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3. In a large bowl using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the chips and nuts by hand.
4. Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop.
5. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.
Enjoy!
Coming soon... pregnant belly pictures. Have I mentioned that Elle's been karate kicking me like crazy? Love this little ninja!!
Sunday, November 7, 2010
Drum Roll Please...
Friday, October 22, 2010
Correction...
Sunday, October 17, 2010
Pregnancy, Prayer and Comfort (food)
Just to preface, I don't think this blog is going to be about any beautiful, convicting revelations of myself or my God. (I think I put a lot of pressure on myself to write ONLY life changing blog posts. I'm an idealist.)
Cook Time:
45 min
Level:
Intermediate
Yield:
8 servings
Ingredients
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
My next blogpost will contain something a little healthier. My sweet vegan friend, Cristina gave me several recipes that I'll be trying out this week while the hubby is in Washington.
Until then, have a great week!
Lauren
Monday, October 4, 2010
Look what we saw today...
That's right. That's a baby. That's a David baby that is currently growing in my unsuspecting belly. Here are some questions you might be wondering:
Sunday, September 5, 2010
"Light and Refreshing"
"Light and Refreshing": That's what my husband's request was for dinner. I racked my brain, looked in 3 different cook books and on 2 different websites. I found plenty of "Light" meals, but nothing sounded "Refreshing" to me. We'd had fish 3 times last week, and a salad just wasn't hitting the spot in my imagination. Then, I remembered how wonderful Fajita Chicken Soup is! I haven't made it in over a year and it sounded absolutely delicious. I dug out my old recipe (from allrecipes.com) and headed to the grocery store.
Ok, so it's not very "Refreshing," but it is "Light." It's basically LOTS of seasoned veggies and chicken in chicken broth. And come on, who doesn't LOVE fajitas? It's filling and delicious. Probably more ideal for the wintery season... but delicious is delicious no matter the weather, right? The bonus is that it makes ALOT... so if you're cooking for 2 you'll have lots of left overs for lunch, which is quite possibly my favorite thing EVER. Here's the recipe:
(Sorry there's no picture... I'll work on that for next time.)
Ingredients
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
Directions
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste before serving.
* I like to add corn for a little sweetness :)
Enjoy!
Back to School (2010)
Honestly, I've put this off for a little while. (Oops!) So, really, it doesn't feel like "back to school" anymore. We're actually in the swing of things. However, here are a few highlights from my very second First Day as a teacher.
1. Feeling almost fully prepared. I can't even describe the bliss of this feeling. Yes, I worked hard to get there. But it wasn't nearly as stressful.
2. I didn't have nearly as many nightmares this time around. (Although, I did have a few. The kind where kids don't listen and you feel like you have ZERO control. Idolize control much?)
3. The actual first day felt purposeful and controlled. I knew what I was doing, why I was doing it. It helped set up my year and set the tone for my kids. I knew what I expected of them and let them know what they could expect from me. (Last year... I had no idea about either of those things. It makes such a big difference!)
4. I quite possibly could have the SWEETEST, MOST CREATIVE and FUN group of third graders in the whole wide world. They are a breath of fresh air and are making this year wonderful. Yes, there have been a few trying moments over the past 2 weeks, but I'm VERY VERY thankful for them. Probably a combo of it being my 2nd year and their personalities, but I definitely come home skipping. My sweet husband has no idea what to do with me, coming home from work with energy (well... some days...)
Take heart, first year teachers. I know some days you aren't the teacher you want to be. I know that you question your choice of career, but if there's any passion in you for what you're doing... keep doing it. I promise it gets better.
Here's to a fabulous new year with lots of new things, surprises and new joys :)
Tuesday, August 10, 2010
Summer Time Blues
Monday, July 12, 2010
God, the Builder and the Architect
Oh, sweet home of love and peace
Where pilgrims tire and troubled rest
Into the hope of Zion lean
Where in Jesus’ arms we will fall at last
Addictions empty promises
This broken world cannot satisfy
A sweeter song redemptions bliss
Is sealed for us in paradise
Oh, lift up your head
For the day is near
And we have no abiding city here
Sprit heal our neighborhood
Until your kingdom work is done
Teach us what is just and good
As we look for the city which is yet to come
Oh, lift up your head
For the day is near
And we have no abiding city here
A city filled with gold and light
God the builder and the architect
When our faith is turned to sight
Oh, I cannot imagine it
Oh, lift up your head
For the day is near
And we have no abiding city here