Friday, August 31, 2012
We are commanded by God to encourage each other, including our children. Hebrews 3:13 But encourage one another daily, as long as it is called Today, so that none of you may be hardened by sin's deceitfulness. Just by taking him shopping, and making the soup he picked out helped to cultivate that gift of mercy. Helping him make those cookies, picking up the coffee and driving him to the town hall encouraged him to have compassion on others who are up working all night doing something for us. Encouragement should not be limited to your friends, those that attend church with you, co-workers or strangers, but those living with your from youngest to the oldest.
Romans 12:6 We have different gifts, according to the grace given us. If a man' gift is prophesying, let him use it in proportion to his faith. If it is serving, let him serve, if it is teaching, let him teach, if it is encouraging, let him encourage, if it is contributing to the needs of others, let him give generously, if it is leadership, let him govern diligently, if it is showing mercy, let him do it cheerfully. Spiritual gifts in action!!
This soup is wicked easy, quick, delicious, healing to a body with a cold and balm for the heart. I'll probably never eat potato soup without thinking of how this came to be.
Cheesy Potato Soup
Betty Crocker Kids Cookbook
1 medium stalk celery diced
2 14oz cans chicken broth or vegetable broth
1 bag (32oz) frozen southern style diced hash brown potatoes thawed
1/2 cup frozen chopped onion (from a 12oz bag thawed) I just used one small onion
1 cup water
1 cup milk
3 Tablespoons all purpose flour or cornstarch
1 bag (8oz) shredded cheddar cheese just about 2 cups
Toppings if desired-
4 medium green onions chopped
lots of cooked chopped bacon
Place the celery, chicken broth, the potatoes, onion and water in a medium stock pot. Cover and cook over medium heat for 10-15 minutes.
Put the milk in a small bowl and add the flour or cornstarch and mix well. Pour this mixture into the potato mixture. Turn the heat to high, cook & stir with a wooden spoon for 6-8 minutes or until the mixture thickens. Add the cheese and stir until melted. Turn off heat & remove from burner.
EASY, EASY, after you make this you won't even need to follow a recipe the next time...
Serve along with desired toppings. We had ham & turkey sandwiches along side of the soup. Double for lunch leftovers the next day....
Eat Well, XO Sonya
Monday, August 13, 2012
When thing that I do enjoy doing is putting a meal together with what I have stashed in the freezer or pantry. I do like the challenge of what can I make with whats on hand. Some of our favorite soups, stews, pot pies & chili have been using what's on hand. Since I always have things rotating in & out nothing will taste the same twice. Always an adventure! I have been working on being more flexible when it comes to throwing a last minute meal together, packing for a day on the water or just a weekend of whatever comes our way. No plans at all, or changing plans to do something else. What I do love is the fact that God has the perfect plan. He created His world in Six (6) perfect days, a little on each day and rested on the seventh (7). Genesis 1:1-31 & Genesis 2: 1-3. I find myself being happy doing very little activity on Sundays. His perfect plan of salvation, through the sacrifice of His only Son, so that I have eternal life with Him. Romans 10: 1-13. His perfect plan of my life, never a throw together or mix match of this and that, but that everything and everyone who comes across my life is His perfect plan for me. Jeremiah 29:11 For I know the plans I have for you, declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.
Rustic Berry Tart-
1 Store bought refrigerated pie crust or one of your own favorites.
3 pints or roughly 3-4 cups of mixed fruits of your choice. I used blueberries, raspberries &
blackberries. Rinsed just before using and drain in a strainer.
2 Tablespoons or so of sugar & flour
Sprinkle of cinnamon or nutmeg if desired
Some grated lemon peel if lemons on hand
Preheat oven to 350.
Mix the fruit with sugar & flour. Sprinkle with cinnamon or nutmeg if desired. Can add some grated lemon peel if you want. Just a sprinkle.
Roll out pie crust gently into a 10-12" circle.
Place the fruit in the center of dough but leaving a good 1" or 1 1/2" around the edges. Bring edges up on top of the fruit so that it just lays on top of the fruit. Lightly brush the edge with a little 1/2 & 1/2 or heavy cream or milk & then sprinkle the entire tart with a little more sugar. I like to add a dot or two of butter.
Bake for about 35-40 minutes or just until the crust is evenly browned. Let cool. Slice and serve with vanilla ice cream or whip topping.
Eat & Love Well, Sonya