Showing posts with label Winter. Show all posts
Showing posts with label Winter. Show all posts
December 13, 2014
December 07, 2013
December 27, 2012
December 20, 2012
January 30, 2012
January Days
Who new at the beginning of January we would be:
Reading our library books out on the deck. With cocoa in hand, wrapped in blankets feeling the sun warm and bright. Good times.
Who new at the end of January we would be walking to the park:
shedding our coats and returning home to eat an Icee Pop.
Who new our sweet animal friends would get to play on a jungle gym built just for them?
Imaginations are a wonderful thing. January you have treated us well. Thank you for starting off our year with happy, fun, warm, bright, and encouraging days! Our year is just beginning and we are blessed by it. God is good, always good. He is teaching us everyday. Using us more than we could have thought. He is love and we are trying our best to show it to the world. Enjoy these last days of January for February is ready to start!
Who new at the end of January we would be walking to the park:
Who new our sweet animal friends would get to play on a jungle gym built just for them?
Imaginations are a wonderful thing. January you have treated us well. Thank you for starting off our year with happy, fun, warm, bright, and encouraging days! Our year is just beginning and we are blessed by it. God is good, always good. He is teaching us everyday. Using us more than we could have thought. He is love and we are trying our best to show it to the world. Enjoy these last days of January for February is ready to start!
January 06, 2012
Red Pepper Soup with Roasted Spaghetti Squash
Only the best soup I've made this year. So granted we're only 6 days in and it was a new recipe, this soup even made Evan grin with a Yummm.
We paired it with some left over turkey and crescent rolls. A rotisserie chicken would be fabulous and easy!
What you need:
1 medium-large spaghetti squash
2 tsp olive oil
2 carrots chopped
1 yellow onion chopped
3 cloves garlic minced
3 red bell peppers chopped
1 tsp cumin powder
1 tsp fennel seeds ( I didn't have these so I just omitted and it was still great)
1 tsp dried thyme
4 cups of your favorite broth/stock
1 8oz can of tomato sauce + 1 can of water
Preheat oven to 350 Degrees.
Cut the spaghetti squash in half. Scoop out pulp and seeds. Lay each half cut side down on a aluminum foil lined baking sheet sprayed with cooking spray. Bake for an hour or until soft.
While squash is cooking start soup.
Heat oil in soup pot over medium-high heat.
Add onion, garlic, and carrots. Sprinkle with salt . Cook until onions are soft and begin to brown. Add peppers and cook a few minutes until they begin to soften. Add cumin, fennel, and thyme. Stir to combine all flavors.
Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft. Once soft, puree with an immersion blender or transfer in batches to blender.
Return to pot and keep warm over low heat.
Once squash is done, use a fork to remove squash.
Add squash to bowl and top with soup. Enjoy!!
After our first bowls, we added a touch of sugar and cayenne to spice it up and it was amazing! Roni from Green Lite Bites even suggests to double the spices in the recipe. I'll try that next time.
Pictures courtesy from Green Lite Bites.
We paired it with some left over turkey and crescent rolls. A rotisserie chicken would be fabulous and easy!
What you need:
1 medium-large spaghetti squash
2 tsp olive oil
2 carrots chopped
1 yellow onion chopped
3 cloves garlic minced
3 red bell peppers chopped
1 tsp cumin powder
1 tsp fennel seeds ( I didn't have these so I just omitted and it was still great)
1 tsp dried thyme
4 cups of your favorite broth/stock
1 8oz can of tomato sauce + 1 can of water
Preheat oven to 350 Degrees.
Cut the spaghetti squash in half. Scoop out pulp and seeds. Lay each half cut side down on a aluminum foil lined baking sheet sprayed with cooking spray. Bake for an hour or until soft.
While squash is cooking start soup.
Heat oil in soup pot over medium-high heat.
Add onion, garlic, and carrots. Sprinkle with salt . Cook until onions are soft and begin to brown. Add peppers and cook a few minutes until they begin to soften. Add cumin, fennel, and thyme. Stir to combine all flavors.
Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft. Once soft, puree with an immersion blender or transfer in batches to blender.
Return to pot and keep warm over low heat.
Once squash is done, use a fork to remove squash.
Add squash to bowl and top with soup. Enjoy!!
After our first bowls, we added a touch of sugar and cayenne to spice it up and it was amazing! Roni from Green Lite Bites even suggests to double the spices in the recipe. I'll try that next time.Pictures courtesy from Green Lite Bites.
December 23, 2011
December 19
Feed the birds.
We strung cranberries and popcorn for a yummy birdy treat.
Winter activity for young hands.
December 12, 2011
December 11
Were you getting worried? No I haven't forgotten to post my pics each day. Time just ran short and I thought my rest was more important. You are now updated and I am back on schedule. Enjoy!
A window box can bring joy.
A window box can bring joy.
December 06, 2011
Subscribe to:
Posts (Atom)