Some Serious Comfort Food - Spicy Squash Soup

There are just times when you need comfort food: creamy, warm, soothing. A cold front just hit (in the air and in a business relationship) and this soup just makes it all better! It's such a fall-friendly kind of food, the kind you can fill up on and then covet the leftovers later.

Spicy Squash Soup

5 cups butternut squash, (about 1 small squash)
1 medium onion
5 cups water
5 cups water
3 tablespoons cornstarch
½ teaspoon cinnamon
½ teaspoon cayenne pepper
1 ½ teaspoons salt
2 tablespoons chicken-style seasoning

This recipe makes a lot, because it's too good not to share!

1. Wash and half or quarter squash. Remove seeds and place in a large casserole dish. Peel and quarter onion and place it in the dish as well. Pour in five cups of water and bake at 350 until squash softens, about 30 minutes to one hour, depending on your squash.

2. When squash cools enough to handle, peel and discard skin.

3. Blend squash and onion with the water it was in and all remaining ingredients in a blender until very smooth. You will have to blend this in sections, as it makes a lot.

4. Bring to a boil, stirring often, and keep at a low boil until mixture thickens, about 3-5 minutes.

Easy Warm Breakfast - Grape Toast

Ready for a fast and filling fall breakfast treat? This is a favorite around our house, healthy, and easy enough for my ten year old to whip up with ingredients I almost always have ready. You can also half the grape juice with apple juice to make it cheaper and/or milder in flavor.

Grape Toast

12 ounces frozen grape juice concentrate
36 ounces water
½ cup cornstarch

1. Mix cornstarch in with about half of the grape juice until very smooth. Then combine all and mix until smooth.

2. Bring to a boil and stir until thickened and color turns darker and clearer.

3. Pour over peanut buttery toast and enjoy!

Optimism - Chance or Choice?

What do you think? Is optimism more chance or choice? Many of you know that I'm a "glass a little more than half full" kind of gal. I get the distinct impression that people think that I was just born this way.

Sometimes I think (know) I'm abnormal, because I don't freak out and spiral downward when situations that look so dire for others happen to me. Others think I was just born chipper. I imagine that's part of it, but trust in God and optimism are also a choice, and eventually a habit. This may sound odd, but you can actually choose to enjoy the adventure of being broke or sick or in frustrating situations rather than to wallow in misery. I always heard that you should seek to control your circumstances rather than be controlled by them, and I've sought to grow into that concept. Of course, it's more difficult if it feels like someone hates me… that's the most difficult thing for me, but even that can be adjusted to, as hate is created in such a way that it should effect the hater far more than it effects me.

I did shed a couple of tears when I got some bad news recently, and Mike knows my positive outlook (and usually lack of tears) well enough that he asked me if they were crocodile tears - Thanks, Mike (he was teasing, btw)! They weren't, but they were fleeting. Trying to make the right choices doesn't mean that I feel differently about situations or don't understand their gravity, just that I can choose to let Jesus fill my mind with other things first, and hope later.

So this is a little sermon, and also a genuine invitation to discussion. I'd love to hear your thoughts!


Thanks http://beaglebugle.com/2011/03/15/beware-your-metaphors/ for the use of this picture.

Butter Pecan Granola - Delicious!

This stuff is so easy and delicious to make! You can alter how you like, too, if you keep the liquids and the dry at similar amounts. The special method of cooking helps prevent burning. I know you'll enjoy this - and so much fresher and simpler and cheaper than store-bought granola.


Butter Pecan Granola

1 large round box Old Fashioned Oats
1 cup whole wheat flour
2 cups pecans, chopped
1 cup shredded coconut, opt
1 cup water
1 cup sugar
⅔ cup oil
1 tablespoon vanilla
1 teaspoon butter flavor

1. Preheat oven to 300.

2. Mix dry ingredients and wet ingredients (+ sugar)) in two separate bowls.

3. Mix all ingredients together well and spread over three large cookie sheets.

4. Bake for 30 minutes and "turn," so that the mixture is flipped and will cook more evenly. Cook for 30 more minutes and then turn oven off. Allow granola to cool in oven.

Easy White Bean Crockpot

Fall is even here now! Yay - may favorite time of year, and with it comforting soups and stews. Here's one that takes less than five minutes total to make and is wholesome and filling.

White Bean Crockpot

1 pound navy beans
1 cup cilantro, chopped
12 cups water
1 22 ounce can canned crushed tomatoes
2 teaspoons Lowry's Seasoned Salt

1. Rinse and sort beans. Combine with water and salt and cook in a crockpot on low overnight.

2. Add tomatoes and chopped cilantro, stir and serve!

Halfway Between Summer and Fall - Apple Ice!

Halfway between Summer and Fall - you can't beat this sweet treat for easy, healthy and delicious!

1 can apple juice concentrate
2-3 trays ice

Blend ice and juice together until extremely smooth (possibly pausing and stirring from time to time). Scoop out and serve.

**You need a really powerful blender for this - like a Vitamix or a Blendtec.

Hummus Lunch Bar

Here's a quick, delicious meal for when you need something not too heavy. Just grab a tub of fantastic flavored hummus (we love roasted red pepper the best), or make your own with my authentic Israeli Recipe below and serve with a tray of celery and carrot sticks, bell peppers, crackers and pita bread. Not much prep or cleanup, simple and healthy!

Here is a favorite: http://www.walmart.com/ip/Sabra-Family-Size-Roasted-Red-Pepper-Hummus-17-oz/21881801

Israel Hummus

1 can garbanzoes
¼ cup sesame tahini
5 teaspoons lemon juice
½ teaspoon salt
¾ cup water
2 cloves garlic, steamed

Blend all until very smooth. Serve with pita chips or vegetables.

I've never cared for Humus - until I went to the Middle East this spring and tasted "the real thing." I poked around to find the ingredient list and then, on returning home, I played around until I GOT IT! Yeah! This stuff is delicious.