I was thinking tonight about how when I was single I was always filling my life up with projects: compulsively re-reading all of Anne McCaffrey's works- in order, the little house that needed total rehab, dogs, Tae Kwon Do, Kick-Boxing... I remember that every once in a while I would think about how solitary I had made my life and wonder if I would ever want to share it with a husband; wonder when I would have kids.
Now life is so full that I hardly watch TV (just Grey's Anatomy and E.R. on Thurs nights), I use the computer when my kid is asleep and I often read instead of sleeping, myself. I let housework go so we can go to the museum, playgroup, swimclass, or whatever thing he will enjoy. I have a clean enough house. I also have my priorities straight. I want him to remember a happy childhood. This sort of busy makes me happy. I didn't know that about myself until we were here, doing it. Our last several years have been a whirlwind. I can't wait until our daughter is home and we can settle into this crazy thing, family life, with all four of us.
II Corinthians 4
We are pressed on every side, yet not crushed; struck down yet not destroyed.
"Let nothing perturb you, nothing frighten you. All things pass. God does not change."
Mother Theresa
Sugar Cookies
1 cup soy milk
1 teaspoon cider vinegar
1 cup granulated (regular) sugar
½ cup powdered sugar
1 tablespoon cornstarch
1 teaspoon salt
lots of Flour
1 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Mix vinegar and Soy milk in small bowl. Stir this well and set it aside. Put 2 ½ cups flour and remaining dry ingredients in mixing bowl and stir with spoon until well blended. Cream Crisco and dry ingredients together with your hands until it’s all rubbed into the mix (will appear pebbly). Add vanilla to sour soymilk and pour into dry ingredients gradually. Knead with your hands and add more flour until it forms a nice dough. It should still be slightly sticky but mostly come away from the mixing bowl sides. Refrigerate dough for 1-2 hours. Roll it out on a well-floured surface to about ¼ inch thickness and cut with cookie cutters. Gently lift up shapes and place them on parchment or wax paper on a cookie sheet. (Trim paper edges smaller than pan so they don’t smoke) Bake at 425 degrees (F) until edges of cookies begin firm (7 minutes or less). Remove from cookie sheet and cool on a clean towel or rack. Frost & decorate when completely cooled. This dough freezes well for a few weeks, just knead it a little after thawing.
This chili recipe is full of veggies and fast (15-20 min). Another pot-luck hit. be sure to let your guests know there's no heat to it and set out some nice hot-sauce for those who want it.
1 lb ground turkey
1 cup frozen fajita mix (onions and muti-colored bell peppers)
2 (14 oz) cans chili beans (with seasoned sauce)
2 (14 oz) cans dark red kidney beans, rinsed
2 (14 oz) cans stewed tomatoes
1 small (4 oz) can of plain tomato sauce
1/2 of a (14 oz) can of black olives (optional)
1 small (4 oz) can of sliced mushrooms (optional)
1 cup frozen corn
1/2 teaspoon Spicey Spaghetti Seasoning or Chili Powder
Garlic Powder to taste
Brown the meat in the bottom of a large pot. Add in onions and
peppers. Cook until onions start to turn clear. Add in all beans and
tomato sauce, cooking on medium-high. Pulp (squish) the stewed
tomatoes in your hand as you pour them in. Add everything else and
cook to boiling. Reduce heat and simmer for 5 min. Serve with Corn
Chips and "Toffutti Better Than Sour Cream" (or real sour cream if you
do not have a dairy issue)
Our family has different members with food allergies, making cooking for the crowd even more of a challenge. So, no milk, egg, nuts or sesame. Believe me: it is still so much easier to cook at home than to try to get ingredients and be safe at a restaurant. Since our kids food allergies are life-threatening we are very careful. SO what do you put in the Pumpkin Bread? Marshmallows! This makes a nice substitute for the pumpkin pie we can't have. 'Tis the season.
1/2 cup Soy Milk
1/3 tablespoon Cider Vinegar (do your best and don't worry about it)
2 1/4 cups flour
1 1/3 cups sugar
just a smidgen less than 2 teaspoons baking powder (kick a tiny bit out with your pinky)
just a smidgen less than 1 teaspoon baking soda (ditto)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup canned (unseasoned) pumpkin
1 teaspoon vanilla
1/4 cup Canola Oil or Butter Flavored Crisco
1 cup Marshmallows
Oil and flour Bread Pan or line with wax paper. Put the Cider Vinegar in a measuring cup, then add Soy Milk up to 1/2 cup. Mix this well and set aside. Preheat oven to 350 degrees F. Combine all dry ingredients (except marshmallows) and mix well with spoon (or sift together). Cream in (squish) Oil/Crisco. Stir in pumpkin, with spoon. Gradually add in curdled Soy Milk. Fold in Marshmallows. Bake for 40-50 minutes on 350. Stick a toothpick in the middle, and when it comes out clean, the bread is done.
You could turn this into a Pumpkin Cake by using a mixer on high speed for 2 minutes, instead of a spoon and frosting it. With Autumn sprinkles, it makes cute cup-cakes for school.
Need something filling and warm before/after building your snowman? Looking for something to do with leftover turkey? I created this one and am rather proud of it. (Those who know me, know I had to learn how to cook when my son was diagnosed with a food allergy.)
Lots of root veggies makes this savory meal-in-a-pot pretty as well as tasty. It is inexpensive, healthy, low-fat, non-dairy, easy and is great the next day. This is good for pot-luck dinners.
1-2 lbs cubed chicken breast
1/8 cup flour
1 1/2 tbsp Olive Oil
1 garlic clove, crushed or equal garlic powder
1/2 large onion, chopped
16 oz can of diced tomatoes
2+ cups water
1 (softball sized) rutabaga, approximately 1" cubes
1 medium turnip or 1 large parsnip, chopped
3 carrots, chopped
2 stalks of celery, chopped or a pinch of celery seed
bay leaf
1 cup frozen corn
1/4 tsp cracked mustard seeds or slightly less powdered
1/2 tsp parsley
salt and pepper to taste
Coat the chicken with flour and brown in bottom of large pot with oil. Add salt, pepper, garlic and onion. Cook until onion starts to turn clear. Add can of tomatoes and water, rutabaga, carrots, celery and Bay Leaf. Bring to a boil. Turn heat down to simmer for 20 min, stirring occasionally. Add corn, turnip/parsnip and remaining spices and bring to boil again. Reduce heat again, cook for another 20+ minutes until all veggies are tender. Remove lid and simmer for 5-10 minutes to thicken. Remove bay Leaf and serve. Garnish with carrot (peeler) curls or fresh parsley. Serve with Crusty Bread and Spinach Salad.
