chicken enchiladas

These past few days have been an absolutely delightful surprise.  And after the startle of snow last week, we have been taking full advantage of this 70-degree weather.

Exploring.

"Fishing."

 Intrigued by a squirrel.

Collecting river shells.

 
 Taking it all in.

And, wishing they didn't grow so fast.

Do you realize this is often the backdrop of all these food pictures? :)

Chicken Enchiladas

3 cups cooked, shredded chicken
1 cup sour cream

a bunch of cilantro (maybe 1 ½ cups)

½ of a 16 oz. jar of green salsa

½ of a green pepper (we were out)

½ of a onion, chopped

3 garlic cloves, minced

1 t. cumin

1 cup shredded Monterey jack cheese

1 package of corn tortillas (10)

Grease a 13x9 inch baking dish.  Puree salsa, cilantro, and sour cream in a blender or food processor.  In a skillet, sauté pepper, onion and garlic 5 minutes, until softened.  Add 1 cup of the salsa mixture and all of the chicken to sautéed vegetables.  Spread 1/2 cup of the salsa mixture on the bottom of the prepared baking dish.  Spoon 1/3 cup of chicken mixture down the center of each tortilla.  Roll up and place in baking dish.  Pour remaining sauce over rolled tortillas.  Cover with cheese.  Bake covered for 20 minutes at 350.  Uncover and bake 10 minutes longer.  

just to clarify...

So, this thought occurred to me in the middle of Owens this morning, and I couldn't make it home fast enough to clarify.  I did not intend at all to imply the blogs I listed yesterday are intrinsically wrong, or not helpful.  There are 2 in particular that refresh my perspective and outlook on life (thank you Ang and Ann :)  And others that are just fun to read.  I'm still processing these thoughts, and perhaps the biggest clarity I have right now is that I need to give up facebook.  Not implying others need to.  But I do.  It is a great tool to keep in touch with friends, but has started to take up too much of my time, and kept me from enjoying the beautiful faces beside me.  And just when I start to think I should give up something, and then think I can't...I've learned the grip is too tight and I need to.  So, this is where I click publish, close the screen, say a prayer for grace for my jumbled thoughts, and enjoy this gift of a day.

roasted pumpkin seeds

This post may be completely overdue, as traditional pumpkin carving was a few weeks ago, but we've been snacking on them all week...until life group came over last night and polished them off :)  

Roasted Pumpkin Seeds

2-3 cups raw whole pumpkin seeds

2 T. melted coconut oil

1 t. kosher salt

Rinse pumpkin seeds well.  Set out overnight to dry.  Preheat oven to 300.  Toss seeds in bowl with melted coconut oil and salt.  Spread on a baking sheet and bake for 45 minutes or until golden brown, stirring occasionally.

This verse has been on my mind so much lately...

The LORD has already told you what is good, and this is what He requires: 

to do what is right, to love mercy, and to walk humbly with your God.  

Micah 6.8

How did life get so hectic and become so much other than that?  

What do we need to simplify in order not to miss this?

Isn't this all that truly matters?  

I'm an old soul.  There is something that comes alive in me when I reach for our early 1900's silver serving spoons or wear my 1930's pearl necklace.  I know, it's silly.  But, I walked into a house this week built in 1923, grasped hold of the original doorknobs and ascended the old stairs into the attic that I could so perfectly see turned into a play room...and something inside me smiled.  We're putting an offer on that house today.  And praying God would make it very clear whether or not we are to be there.  Because really, as much as I love the character and history and view, we aren't certain what the foundation is like.  And that's what truly matters.  I can pick out paint colors and refinish the hardwood floors and sew curtains.  But if the foundation is cracked or rotten, it doesn't matter.  

How is this so clear when looking for a house, and yet my daily life can be so contrary?  Polishing what I can on the outside, renovating what seems to be important to others, and yet, rotting in my core.  White-washed tombs, Jesus calls it.  I'm only starting to uncover what this means for me.  Part of it means less time on here.  As much as I love doing this blog and facebook and soulemama and ann voskamp and moneysavingmom and buds and blossoms :) I can't let it be a distraction from what He requires, what He delights in.  To do what is right.  To love mercy.  And to walk humbly with my God.  I want that.

There is not in the world a kind of life more sweet and delightful, 

than that of a continual conversation with God; 

those only can comprehend it who practice and experience it.  

- Brother Lawrence, Practicing the Presence of God

pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

2 1/2 c. flour (I used to use 2 c. unbleached flour and 1/2 c. whole wheat flour.  Now I use 2 c. rice flour blend, 1/4 c. ground flax meal, 1/4 c. coconut flour, 1/2 t. xanthan gum)

1 t. baking powder

1 t. soda

3/4 t. salt

1 1/2 t. pumpkin pie spice

1/2 c. butter, room temp.

1 c. sucanat

1/4 c. raw sugar

1 egg

1/2 t. vanilla

1 c. pumpkin puree

1 c. semi-sweet chocolate chips

1/2 c. chopped walnuts (optional)

Heat oven to 350.  Whisk flour, baking powder, soda, salt, spice together in a bowl.  In a separate bowl, cream butter and sugars.  Beat in egg, vanilla and pumpkin.  Add flour mixture and stir.  Stir in chocolate chips and nuts, if using.  Drop onto ungreased baking sheet.  Bake 10-12 minutes.  Makes 3 dozen.  And you'll be glad - they go fast!

I've made these cookies alot, but this is the first I used "real" pumpkin puree.  I'm not sure I notice a big difference in flavor.  But, the color of the puree is what gets me.  Fresh pumpkin puree is yellow-orange, not brown from the can.  Who knew? :)

I'm hooked.  I got 9 1/2 cups of pumpkin puree from 4 pie pumpkins, which cost me $1!!!  And I froze them in 1 cup measurements, because these cookies are a favorite in our home.

To make pumpkin puree, I followed http://annies-eats.com/2010/09/23/homemade-pumpkin-puree/.  
And I still have all my fingers, which was, really, the big accomplishment :)

Andy sent me these words this week. I keep reading over them.
Praying. Repenting. Trusting.  

Pictures taken today.  Views from our house and the first snowfall of the year.

as long as You are glorified

by: Mark Alrogge

Shall I take from Your hand Your blessings,
yet not welcome any pain?
Shall I thank You for days of sunshine,
yet grumble in days of rain?
Shall I love You in times of plenty,
then leave You in days of drought?
Shall I trust when I reap the harvest,
but when winter winds blow, then doubt?

Oh let Your will be done in me
In Your love I will abide
Oh I long for nothing else as long
As You are glorified

Are You good only when I prosper,
and true only when I’m filled?
Are You King only when I’m carefree,
and God only when I’m well?
You are good when I’m poor and needy;
You are true when I’m parched and dry.
You still reign in the deepest valley;
You’re still God in the darkest night.

So quiet my restless heart,
quiet my restless heart,
quiet my restless heart…in You.

broccoli cheddar soup

Days are long.  Nights are even longer when daddy is away.  So when we told the boys he had a trip this week, their disappointment was evident.  Then, I numbered all the fun things I’d planned for our time while he was away, including dinners at some friends’ houses, Toy Story 3 premier (for us), special pizza/popcorn craft night with mama, etc.  Miles exclaims “This is gonna be the best week ever!”  Andy and I looked at each other with a smile and sigh of relief.  These boys love their dad.  And, we miss him.  And, I could make myself very sad thinking about that anymore…

But what a beautiful reminder it has been to give thanks in all things.  Just as the boys needed to be reminded of the blessings that would happen this week to refresh their spirit, so must I.  Sure, there have been times when bedtime can’t come soon enough, and then once it does, the creaks of an old house in the country flood my mind with wonderings, and I long for morning…So I’ve had my pen and paper poised to record the many blessings.  And, I love how the boys come write what’s on their mind.  Jack drew a picture of the earth this morning, then he drew Saturn and said he’s thankful for all the aliens who come visit him.  

But on the more “realistic” notes...

- Waking up with my love gone, and the words of Psalm 121 on my mind "Where does my help come from?  My help comes from the Lord, who made the heavens and the earth!  He will not let you stumble and fall; the one who watches over you will not sleep."

- The twinkle in Jack's eye when he tells me of a sneaky boy at school, pauses and looks at me and says "Well, I'm sneakier than him."

- Jude's warm, pudgy hand holding my 2 fingers on our morning errands.

- Those little blue eyes that search mine.

- Watching Miles in the rear view mirror belt out "O God you are my God" on the way to school.

- Jack's apology last night: "Sorry, mom, for the way I act...everyday" 

- The first of the morning hugs.

- Lying down in peace, trusting the One who keeps watch over us.

- And, a big batch of

Broccoli Cheddar Soup

6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour (rice flour blend for me :)
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.

Source: http://annies-eats.com/2009/11/05/broccoli-cheddar-soup/

chocolate oat peanut butter bars

Our little explorer.  He has taught me so much about life, and making the most of its passing moments.  The afternoons can get boring for him, as his brother is in school and baby is napping.  So I’ve started to intentionally spend some time getting into his world, which usually involves going outside.  This ritual has become so special, time well spent. That I know we will look back years from now and will not remember what I wasn’t able to check off my “to-do list,” but it will matter that we walked through the woods and the fields, overturning every leaf looking for bugs and cocoons and frogs.

The trees that have unveiled their thorns as their leaves fell.  

Horses eager for another ear of corn or apple.  

The shadow of a boy marching to his own rhythm.
The changing of seasons.  
It's not likely that he will always call me to come play.  I just have to be sure not to miss when he does now.  This season may pass all too soon.   I'm learning to savor what we have today.

These are so good, and take me back to my childhood, when a friend of our family had a wheat allergy.  She would make these for our New Year's Eve parties or Trivial Pursuit gatherings.  She used spelt flour.  But we've made them for years with regular flour.  This last week, I made them with a rice flour blend, and was asked for the recipe.  So, here it is...Enjoy :)
Chocolate Oat Peanut Butter Bars
(there's got to be a better name than that - anyone?)
1 c. oats (I use gluten-free home-rolled oats :)
1 c. flour (I use a rice flour blend with 1/4 t. xanthan gum)
1 c. brown sugar (I use sucanat)
1 stick melter butter
1/3 c. peanut butter
1 egg
1 t. soda
1/4 t. salt
Stir together and press into greased 9x12pan.  Bake at 350 for 20 minutes.  
When slightly cool, frost with:
Best Chocolate Frosting...Ever.
1/4 c. milk
1/4 c. butter
1 c. chocolate chips
1 t. vanilla
2 c. powdered sugar
Bring milk and butter to boil in saucepan over med-high heat, stirring constantly.  Remove from heat.  Blend in choc. chips, vanilla and pdr. sugar.  Beat until smooth.  

pumpkin spice latte

It's PUMPKIN MANIA over here!!!

I'm officially obsessed. I already have been putting pumpkin in everything I can.  (Something about pumpkin shortages will do that to you...)  But, now Wal-Mart has pie pumpkins for 25 cents.  So, I'm attempting pumpkin puree today.  

And while I do, I'll probably be drinking one of these.

Our town now has a Starbucks, which I currently drive past 4 times a day.  That's a crazy amount of temptation!  Because it's autumn, and the leaves falling to the ground and the days getting shorter and the morning air greeting you with such crispness somehow seems more lovely with a pumpkin spice latte in hand.  But, I still have a hard time spending $3.69 for 8 ounces of coffee (I don't even get a tall!)  I know I will break down one of these days....But until then...

Pumpkin Spice Latte

All recipes has a good-looking recipe, but I've just been adding pumpkin pie spice to Andy's home-roasted coffee.  This particular time, I added whipping cream and agave nectar to sweeten.  You can also use whole milk and pure maple syrup or sucanat.