May 21, 2018

Trim Healthy Mama Oatmeal on the Go Cups Review

Good morning!  How are you this fine morning?  I hope you have had a great weekend and that your week ahead is one of the best ever!  A busy weekend has turned into a busy week and I am glad that I have a recipe of these Oatmeal on the Go Cups in the refrigerator ready to grab for a quick meal or snack.

This recipe is from the Blood Sugar-Balancing Breakfasts chapter in the new Trim Healthy Table cookbook, and it is a keeper.  I have made these muffins twice in the last week.  They are so good. I shared them with The Salesman (who had no comment - but he is currently on a devil's food cake doughnut kick), a friend who thought they were good, and Audra.  I have been referring to them as blueberry muffins; but obviously, they should be called what the Trim Healthy Mama's call them because they have more than double the amount of oatmeal in this recipe than blueberries.

Make this recipe. You will not be sad. It is on page 350 and is a No Special Ingredient recipe.  These Oatmeal cups are an E meal.  The serving size is 2 to 3 for a meal!  I have been having them as dessert or a snack.  Tonight when I made a batch, I got a spoon and ate them while warm...oh my!

The recipe was quick and easy to follow and had two steps. Easy peasy.  

Here ae all the ingredients waiting to go into the muffin cups:

I thought the mixture looked a bit soupy to me; but I always try to follow the recipe exactly the first time I make it. I did not have two of the extracts it called for and I did use the collagen.  Still I thought it was too much liquid when I filled the liners.

I was even a bit skeptical when I saw the finished product, thinking that maybe it wasn't done on the inside.  I baked it for a few more minutes and decided to take it out of the oven because I didn't want it to be too brown.

They were perfect.

Seriously, the texture was perfect. And delicious.


May 18, 2018

For the Love of Lamp Lights - 60 Beans

Look up!

There is beauty all around... Lamp lights, wallpaper, friends, calla lilies, sunlight, wood tables, concrete finished floors, jazz music playing in the background while we have a work meeting and

Fashion and food.

Happy weekend!

May 16, 2018

The first peonies of the season

I really like the color white...

The purity of the color...
I think of snow...
Lovely snowflakes falling...
White paper packages...
And any flower that is white...

So, I had a moment when I thought there was something "wrong" with the first white peony blooms of the season...

At first, I perceive the pink pistil as a blemish on the petals of white,
And the thoughts of my own failings, this perceived blemish, does ignite.

And it makes me think...
The garden of my heart, LORD
Is good ground to start
Any tare that is feeding.

Yes, the garden of my heart
Is a very good place to start.

LORD, come tend to me -
Pull out any weeds YOU see,
Come tend to me.
To bloom beautifully, again.
To me, tend.

Let not a perceived stain,
Be a continual refrain.

But let the tender pink center,
Bring beautiful contrast after winter.

May 14, 2018

Baby Makes Orzo

Happy day after Mother's Day!  I hope you had a joy filled day.  My heart is full to overflowing with the goodness of GOD I experienced through my daughters this week.  As I sat down to share a recipe review, I came across a treasure of drafts from 2009 and thought I'd share one today because it just blessed my heart to think of the days when the children were at home and preparing meals was part of our weekly routine.

Audra and Victoria would each prepare one meal a week.  It was good training for them and they were both good cooks.  I believe they started making meals when they were 7 years old.  Darlin' daughters, am I wrong?  Please correct me if I am.  If one daughter made the meal, the other would be the taste tester.  We had some fun times in the early days, like when the oldest prepared tortellini and when her sister taste tested and screamed!  That was the day they found out that the importance of little details, like the difference between 1/4 teaspoon of pepper and 1/4 cup of pepper.  Oh yes, we learned many a lesson.  And that meal was salvageable too.  We rinsed the peppery sauce from the pasta and Audra started with the sauce again, this time being sure to use the quarter teaspoon verses the quarter cup of pepper!

So, all I had in the drafts folder for this post was the title:  Baby Makes Orzo and the following pictures that bless my heart to see Victoria Leigh's young hands working diligently to prepare the meal.

This Mother's Day her hands wrote a word of blessing to me that meant more to me than anything.  I've read it and re-read it and cried and then cried some more.  It's the little things.

I am thankful for the joy found in little things.

May 11, 2018

May 9, 2018

A day of rest

Hope you've had a wonder filled day!

May 7, 2018

Butternut Squash Soup

Last week after realizing I had the refrigerator stocked for The Salesman for my dental surgery recovery, a friend asked if I had food for me...  Well, I didn't, and it was the night before the procedures, so I decided to bake butternut squash and make a big Dutch oven of soup.  It was a good plan, besides the fact that it included an evening grocery run and then late night soup making.

I decided to use a blend of recipes that I'd used before along with a friend's suggestion of chickpeas, peppers and cumin.  It turned out very tasty and made a large quality, which we quickly devoured.  As friends stopped in while I was recovering, a warm bowl of soup was enjoyed.  I plan to make this again soon.

So here is my recipe mix:

3 T butter
6 T chopped onion
orange, yellow, and red peppers, finely chopped
2 cans chickpeas, drained and rinsed
1 can fire roasted tomatoes, plus three cans water
1 can rotel, plus three cans water
1 t mineral salt
1/2 t cumin
1/2 t marjoram
1/4 t black pepper
1/8 t cayenne
6 cups peeled, cooked and cubed butternut squash
2 - 8 oz. packages 1/3 less fat cream cheese

1.  In a large dutch oven, sauté the onions and peppers in butter until tender.

2.  Add the canned veggies and water and spices.  Bring to a boil, then reduce heat and cook for at least 20 minutes.

3.  With a slotted spoon, move veggies to a blender and add the cream cheese.  Blend until smooth and then return the puree to the Dutch oven.  Add butternut squash and heat till warm.