Thanksgiving

Thanksgiving 2015.

First, I'm sharing this sweet picture of Joseph peeling potatoes the day before Thanksgiving--which is when I do most of my food prep work.  He peeled ten pounds' worth for me!!

Dad and mom hosted the holiday this year, with the entire family gathering together.

Relaxing while Mom, Char and I work in the kitchen.

I was so busy helping Mom get all the food ready that I didn't take a family photo, as I have done the past several years.  All I got was the table settings!

Fernando helped Mom pull the turkey out of the oven.  Mom had had a break last year--it was my first year preparing the bird and hosting Thanksgiving--so our 20-pound bird was a monster for her!  I think she's ready to give up Thanksgiving turkey-baking for good!

Mom didn't brine the turkey--purchased from our farmers Eric and Samantha over at Nature's Choice Farm--and it turned out delicious.  Yay for us!

After dinner, we cleaned up and spent the afternoon relaxing, playing, and sharing conversation.

I took the below for Dad and Mom to use in their Christmas cards this year.  :)

Thomas chillin' with his tablet.

Ping-Pong!  This brought back memories from my teen years, for sure.

Danny, with goofy face as usual.

Danny discussed computer monitors with Grandpa, with his Uncle Jeff looking on.

No one forgets dessert on Thanksgiving Day.  I had rolled out crusts for four pies, experimented with fashioning some creatively-edged crusts.  At the end, I had enough extra dough left over that I exclaimed, "Boy, there's enough dough here I could probably make another pie!"

Thirty seconds later, Joe appeared at my side with a pie tin.  "Here you go, Mom!"

"Um, I didn't mean..."

Then, "And I know just what to fill it with!"

Thirty more seconds, and he re-appeared with two cans of plums, gifted to us by my generous friend Heather.

He added, "And we already have crumble pie topping for it in the freezer!"

Hence, the 7th pie on the right in back--plum pie!  (Mom made two of these pies...)

The pies were enjoyed by all, with fresh whipped cream, and ice cream brought by Jeff.

The cherry on top of the day ended up being the Chicago Bears' victory over the Green Bay Packers--what a thrilling game down to the final seconds!!

Thanksgiving usually encompasses the four-day weekend, with leftovers lasting that whole time and me not having to cook, with pie being eaten at various times and for various meals, naturally.  This Thanksgiving, however, was tinted with sorrow at the passing of Fernando's Tia (Aunt) Dora.  Providentially, we were able to obtain last-minute free plane tickets to fly out to Los Angeles to be with his family, and what a Godsend it would be:  Fernando hadn't really visited his family in the seven years since his mom's death, and I hadn't been out in eight (when we visited with our boys).

We would miss a wedding over the weekend, but other than that our schedule was clear (more Providence!), our guys could take care of themselves (thank You for leftovers!!), and we had a ride to and from the airport.  Before we knew it, we were off and flying.


Back to life,
Christine

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Three Cheese Enchiladas

If there's a recipe title on the photo above, you'll know I updated the picture.  As I type this right now, there's nothing but a little watermark on the bottom.  Oh, well.

Life has been busy, good, hard, and stressful, all rolled into one.  More on that soon, I promise--I seem to blog in spurts, catching up by posting in bunches when the urge rises in my heart.  Aside from that, I'm just blogging through my photos, and these two yummy pictures popped up next.  I'm sure you just want the recipe, so here it is.  I'll blog in depth in another post.

Three Cheese Enchiladas

16 oz. shredded Monterey Jack cheese, divided (I've used Colby Jack, too--just as yummy)
16 oz. shredded mild cheddar cheese, divided
8-oz. package cream cheese
2 1/2 cups salsa or picante sauce, divided
2-3 green bell peppers, cored and diced
1/2 cup sliced green onions
2 1/2 teaspoons cumin
~20 corn tortillas, or ~16 flour tortillas
toppings:  shredded lettuce, diced tomatoes, sliced olives, sour cream, etc.

Combine about 3/4 of each Monterey Jack and cheddar, all the cream cheese, half the salsa, the green pepper, onions, and the cumin.  Mix well.  Spoon about 1/4 cup of this cheese mixture down the center of each tortilla; use less if you're using corn tortillas--they're smaller!  Fold tortilla up (or roll if corn tortillas) and arrange in a 13x9 baking pan.  Spoon remaining salsa over the enchiladas, and sprinkle the remaining Monterey and cheddar over that.  Bake at 350F until crisped up and cheese is all melted and crispy on the edges.  Serve with toppings--whichever ones work for you!

Back to life,
Christine

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Red Beans and Rice

My neighbor Lorraine--she's such a great neighbor; you've read about her generosity in past posts--gave me a package of ham hocks.  I thought I'd use them in split pea soup, but someone mentioned red beans and rice.  I thought, why not.  Thus began my Internet Pinterest exploration for good recipes, of which I combined two into my own, and here it is.  As usual, the recipe's at the end.

You'll notice the sausage--not the ham hocks--in the pictures here.  I didn't take pictures until I knew the recipe was a keeper.  So, after the the guys' applause and general adulation of my amazing cooking abilities, and after I made the recipe a second time, I took pictures.  And this time, I used organic chicken sausage because it's what I had.

Attention:  If you don't eat meat, or use it sparingly, simply remove the meat portion of this recipe!  It's great meatless, too.

To spice things up, I add some Cajun seasoning, because, after all, this recipe originates from Louisiana Cajun territory.  I love Penzey's Spices, and their spice blends.

Let me tell you something, though.  This little jar of yumminess costs almost eight dollars.  Yikes!  I bought it because I needed it, but you'll be seeing my homemade version soon, because there ain't no way I'm spending that kind of money again on something I can make myself with ingredients I already have in my pantry.

This sure is some awesome seasoning, despite the price!

This recipe also involves soaking dry beans overnight, then simmering them with all the added stuff for 2-3 hours.  All those flavors are gettin' happy, mixin' and minglin' together all that time--no way it's not going to be delicious!

As promised, here it is.  Enjoy!

Red Beans and Rice

3 cups dry red beans (about a pound)
1 cup chopped onion
1 cup sliced celery
2 cups chopped green pepper
5 cloves garlic, minced (or garlic to your taste)
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 cup freshly chopped parsley (about 3 teaspoons dry)
1 1/2 teaspoons Cajun seasoning
1/4 cup apple cider vinegar (I use Braggs--the really good stuff!)
Tabasco sauce to taste, maybe 5-6 shakes

Sort and rinse beans.  Place in large (six-quart) stock pot and cover with cold water; soak overnight or longer.  Drain beans and set aside.

In the stock pot, sauté chopped onion and celery in a little butter (or oil, or rendered pork lard) until translucent.  Add green pepper and sauté a few more minutes, then add the garlic and sauté a minute or so longer.  Add the beans back to the pot, then add all the remaining ingredients except the Tabasco sauce.  Cover with water, bring to a boil, replace the lid, and simmer about three hours or so until the beans are tender.

I stir this every now and then throughout the cooking process, and about 30 minutes before I deem it ready, I check the liquid.  My guys don't like it too soupy, so if it's that way, I remove the lid for the last 30 minutes (turn the heat up a bit to keep it at a simmer).  If at any point there's not enough water, add some boiling water in.  The hot water will help keep everything simmering, so that you don't have to turn the heat up to bring it back to a simmer.

Before serving, add the Tabasco, stirring in.

We love this served with rice, white or brown.

The last time I placed an order with our farmers (love them and their pasture-raised food!!), I ordered ham hocks--two packages.  They're less expensive than other meats, they're delicious, and I needed them because we make this recipe on a regular basis now.  Yum!

Update:  I used my farmers' ham hocks for this recipe, and I gotta tell ya.  That was the best bowl of red beans and rice I've made yet!

Back to life,
Christine

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A Week of Thanksgiving

Thanksgiving week.

A few days before Thanksgiving, this scene greeted me at our front door:

November 24.

It looks like it's a few days before Christmas!!  Fernando had a job and was gone just before Thanksgiving, and it worked out that he was able to drive the SAT truck home, and leave the Suburban at PSSI home base (Deerfield).  I waited up for him, and around midnight I heard a very distinct diesel engine on a very distinct vehicle as Fernando pulled into our driveway.

'Twas the night before Thanksgiving...

This Thanksgiving was extra special, since I was hosting the holiday for the very first time.  I had made a turkey once in my life, a few years back when we had the M. family over for a holiday season meal together.  That turkey took longer than expected, and this turkey did as well.  But it was worth the wait.  And it was okay, too, since Jacob had to work until 2:00pm and came home to the wonderful aroma of Thanksgiving food on the table.

My brother Jeff snagged my camera and took a shot of me opening the wine.  That's sort of a goofy face.  Really.  :)

Finally, dinner was ready and we crammed into the dining room, sans Matt and Char (who were with Char's relatives for the day), for our traditional family photo at the table.  It's a one-shot deal--take the picture, double-check it, put the camera away, and start the feast!

Thank You, Lord, that we're still in Illinois, that we didn't have to leave our sons behind, that work came to us.  Thank You for PSSI, for them wanting Fernando to work here.  Bless their company, and may Your gospel shine on Rick's heart as he trains Fernando, even though Rick is a very difficult person.

Thank You for our lovely home, the perfect size, the one we knew You chose for us, where our boys have grown up, where so many goofy and fun memories were made.  We continue to trust You for providing the ability for us to continue to live here.  Work, in Your timing, through the employees of Wells Fargo, as they consider our mortgage modification request so that we may be able to stay here.

Thank You for everything, for everything has come from You.  You are so good to us; no matter what You've allowed into our lives, it is for our good, and for Your glory.  Thank You.

Back to life,
Christine

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Of Cars and Chickens

September 8.

First comes the car.  Jacob bought one.  And God is good (all the time).  Fernando and Jacob ended up all the way in Evanston at the Auto Barn, and they got a sweet deal on a 2013 Nissan Sentra.  Jacob lets me drive it, since our F150 is out of commission (it drives in reverse only).

September 9.

Next comes the chicken.  Due to a mix-up in ordering a few months earlier, we ended up with four chickens (and two dozen eggs).   We found one last chicken from , so we stuffed it with garlic, rubbed it with olive oil, and sprinkled it with rosemary.  Then we lay sliced lemons over it and baked it (350F for 1 to 1.5 hours).  Scrumptious.

Yes, the chicken was a blessing, because we were running out of food--mostly meat, dairy, and produce.  To find this chicken still in the freezer from our "food mix-up" was indeed a blessing, and one we thoroughly enjoyed.  It was the Lord's reminder that He is still in control of our situation, and will always be in control.  He is sovereign over every circumstance we encounter.

Thank You for feeding us, not only food we can see, but with the meat of Your Word.  I'm so glad we're Yours.


Back to life,
Christine

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Summer Kebabs Marinade

As with all my recipes, it is below--as in, after all the stories and pictures.  :)

If you follow my blog at all, you know we've been struggling financially since Fernando was laid off last autumn.  We are in the process of starting our own business, which is a slow process.  More money goes out than comes in, and expenses have to be cut.  (I promise there's a recipe.)

For meals, I want to plan as much as possible.  However, with leaner times here, I tend to pick something in the freezer and see what I can make with it.  When I opened my freezer door recently, this package of kebab meat called my name.  This is what you would call a blessing meal, because that package of kebab meat was given to us by friends whom we helped move this past April.  I remembered a marinade that Fernando and I had put together, and guessed/hoped we had the (simple) ingredients for it, since they're typical pantry staples I usually stock.

We have been skimpy on veggies these past several months, gladly accepting gifts from friends and thankfully picking what we can from our garden this summer.  For the kebabs, we used organic sweet red peppers, given to us by another friend whom we helped with her family's friendship garden.  Isn't the Lord good to us?  We think so.  :)

Kebabs are a great summertime meal, combining meat and veggies on the grill.  It's an even better summertime meal when your husband does the grilling!  Just add another side dish--rice, potatoes, or corn muffins or whatever you have on hand--and your meal is complete.

Here is the kebab process in pictures:  Simply make the marinade, marinate the meat, put it on skewers (if using wood, make sure you soak them in water for 10-15 minutes so they don't burn) with the veggies of your choice, then grill according to your grill specifications.

Marinate the kebab meat.

My awesome Grillmaster.

Teriyaki Ginger Kebabs, and chicken sausage with asadero cheese (from Costco)

Teriyaki Ginger Marinade 
Yield:  Enough marinade for 1-2 pounds kebab meat

1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
2 tablespoons teriyaki sauce (I used Bragg's Liquid Aminos)
4 teaspoons toasted sesame oil (yes, I had this in my pantry!)
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon sugar (I used cane juice crystals)

Grate the fresh ginger with a microplane grater.  In a small bowl, combine all ingredients.  Pour it over your meat; you may use a plastic sealable bag, or whatever works.  I used a four-cup glass measuring bowl.  I cover my marinating meat and put in the fridge.  Let it marinate for at least 30 minutes.

Assemble your kebabs--alternate meat and veggies on skewers, and simply grill to doneness.  I wish I could tell you how to grill, but I can't.  Just one more thing--discard any remaining marinade; you don't want to use it on your meat on the grill, since the raw meat was soaking in it.  Seems a shame, but that's the way of it.

These kebabs were tender and delicious, and the sweet red peppers were amazing.  You can also use this marinade for steaks or any other meat you'd marinate.

Enjoy!


Back to life,
Christine

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Slow Cooker Orange Chicken

Every Tuesday lately has been Slow Cooker Day.  With our crazy Tuesday schedule, I end up in the car and gone from home most of the afternoon, including picking up Thomas from math club at 4:30 then going straight to the train station to pick up Danny, and arriving home at around 5:15--way too late to start dinner.  I've tried to come up with some new dinners to cook in the slow cooker, and this particular one was a hit with the guys.

Here are some photo highlights, and the recipe, as always, is at the end.  :)

I had Thomas cut the boneless, skinless chicken breasts in half.  He likes knives.  ;)

Simple recipe, simple (and few) ingredients!

Flouring ("breading") the chicken pieces.

Measure out the barbecue sauce and the marmalade.

Mix everything up in a bowl.

Into the slow cooker it all goes!

Slow Cooker ~ Orange Chicken

two pounds boneless, skinless chicken breast halves
4 tablespoons flour
2/3 cup orange marmalade (can substitute peach or apricot preserves)
1/3 cup barbecue sauce (I used homemade barbecue sauce)
1/4 cup Bragg's liquid aminos (or soy sauce)
1 teaspoon ground ginger

In a large bowl, toss chicken pieces with flour.  Stir in remaining ingredients and pour all into a 3- to 5-quart slow cooker (mine above is a 3.5-quart and worked very well).  Cook on low 6-8 hours, or on high 3-4 hours.  Serve with rice and a vegetable.

Slow Cooker Orange Chicken with organic basmati white rice and steamed green beans.

Back to life,
Christine

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Winter Salads

I've been taking a lot of food photos lately, mostly for blogging recipes.  I share them on Facebook on my photography page, too.  So I thought I'd share this particular set with you all, in hope they inspire you to try some new food and get creative during this bitterly cold winter.

I have no recipes for these salads.  My little sister Dee would love me for this, since I used to be one who follows a recipe to the tee!  Read on, see what I've put together for meals, get inspired, and get in the kitchen and make something healthy!

We're supposed to be eating our veggies every day, and some of them (some would argue that all of them) should be raw.  I've read--and I have a dear friend who has done extensive research on this--that our bodies don't process raw foods as well in the winter as the summer, due to the cold (and this year the cold is extreme).  Because of this, some of these "salads" are fully cooked, some are partially, and there may be one or two that are completely raw.

Each salad has some protein and lots of veggies, and I made each one of these for lunchtime.  A few have carbs.  All are between 250-350 calories, if you care to count, but I'm not providing recipes because I have none.  I know generally what I can eat at each meal, and I've measured the ingredients I plan to incorporate in the salad to align with my diet.  And by diet, I mean just what I'm eating.  I'm not following a particular plan, just watching my calories and eating as "whole-food" and veggie-rich and carb-light (but still with carbs--whole grains and such) as possible.  No store-bought convenience foods for this girl!

Each of these salads is anywhere between 275-375 calories, perfect for any meal of the day.  Yes, veggies at breakfast are great!

Enough with the explanations.  You'll see a photo with the description under each one, so find one that looks yummy to you and read about it.  Then get in your kitchen and do something creative and healthy for yourself!!

Polenta with mushrooms and tomatoes, topped with queso fresco.

I sliced my allotted amount of polenta--yeah, I bought some organic polenta from Trader Joe's--and fried it in a ten-inch cast iron skillet using water.  Yes, water.  I sprinkled a little salt on top, then flipped the polenta when it was slightly golden on the bottom.  As the water dried up, I added a little more, then a little more...you get the picture.  On the other side of the skillet, I tossed in the mushrooms.  Pick a seasoning--Cajun, Jerk, salt and pepper, whatever, and sprinkle some over the mushrooms while they cook.  When the polenta was done, I arranged it on my plate, dumped the mushrooms over it, topped it with sliced grape tomatoes, then crumbled some queso fresco over all.  It was dee-lish!  Try it with whatever veggies you like.

Mixed raw greens with cubed polenta, queso fresco, and sweetened dried cranberries.

We bought a big bag of organic mixed baby greens from Costco for about $4.50.  They lasted the entire week for my lunches.  I purchase organic when I can, and especially for the Dirty Dozen (click here or you can Google it yourself and find tons of info).  Greens are on that list (spinach, anyway, but all greens are on the list I keep on my smart phone).  I topped the greens with cubed polenta (I had to use it up throughout the week!), queso fresco, and those cranberries (I bought them organic from the bulk food purchasing co-op we're a part of).  After I took the picture, I put a little homemade balsamic vinaigrette dressing on top.  Don't overdo your dressing--oil, such as extra-virgin olive oil or EVOO, is healthy but in small amounts!

Sauteed kale with scrambled egg and queso fresco.

I sauteed some chopped kale in a bit of chicken broth (water + organic chicken bouillon), and once it was softened (just a few minutes), added a scrambled farm-fresh egg.  I use either a cast iron pan, or a stainless steel one, so that I can use a metal spatula so my egg doesn't stick on the bottom (I'm not using oil in these recipes).  I dumped the final product in a bowl and topped it with queso fresco.  There was a bit of liquid left in the frypan; I added it to my bowl as well for a "soup" texture.  But you can dump it out if you prefer.

Roasted polenta and Brussels sprouts with cubed queso fresco.

Cut the ends off each Brussels sprout, then halve (or quarter them) into the size you prefer (I like mine smaller, bite-sized).  Bring some water to a boil, and place the sprouts in the water and boil for two minutes.  Drain and put in a small pan, along with the cubed polenta.  Transfer this dish to the oven, set at 400 degrees F for about 7-8 minutes.  Pull it out, put it on a plate, and top with the cheese.  You're probably sick of my "polenta week," huh?  :)

Mixed baby greens with cranberry cheddar, peas, and sweetened, dried cranberries.

Fernando and I sampled some cranberry cheddar cheese at Whole Foods, and decided to purchase a really small brick (about $2) as a treat.  I julienned a one-ounce strip to top this salad:  Mixed greens on the bottom, baby peas, then the cheddar and cranberries.  I topped it with a little homemade creamy Italian dressing (recipe to come soon).

Brussels sprouts topped with marinara sauce, a meatball, and fresh Romano cheese.

Prepare those sprouts like I described above, except boil them for 3-5 minutes until desired doneness (I don't like mine mushy, so I err on the side of 3-4 minutes).  Top with sauce, meatball, and a little freshly grated Romano or Parmesan.  Yes, it's a salad.  Veggies with a little protein!

Sauteed kale, mushrooms, and polenta with tomatoes and queso fresco.

Hey, someone had to eat up all that polenta and queso fresco, and I was the gal to do it.  Saute some chopped or sliced mushrooms in a little broth, then add the kale and polenta and saute until the kale is wilted and soft, just a few minutes.  I added chopped raw grape tomatoes and topped the whole thing with the cheese.

Mixed baby greens, Brussels sprouts, and sweetened dried cranberries.

Whew--I finished the polenta and queso fresco several days ago.  :)  Now on to the Brussels sprouts!  I finished those up today by preparing them as above and putting them on top of the last of my baby greens.  I then topped them with the cranberries, some salt and pepper and Cajun seasoning, and a tiny bit of homemade creamy Italian dressing.  The warm Brussels sprouts with the raw baby greens was a nice texture, and not too stark and cold on this bitter winter day.

Plus, I ate the salad at my kitchen/breakfast countertop, with my back to a west window and the sun streaming in.  I was toasty!!

Here's another one:

Plate of steamed broccoli, with 1/2 cup cooked barley, one ounce cheddar cheese,

and 1/4 cup homemade salsa.

And just one more:

Plate of mixed baby greens, topped with 1/2 cup leftover chili

and 1/4 cup homemade guacamole.  (Day after Superbowl Sunday!)

I hope my lunch adventures with different salads inspire you in the kitchen as well!


Back to life,
Christine

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