“Father of orphans, champion of widows, is God in His holy house.”
(Psalm 68:5 MSG)
|
Wednesday, October 24, 2012
How Do You Live-Strong When You've Been Father-Wronged?
The following I received as an email from a friend and Pastor in Orange County. I think it's well written and addresses the heart of the matter, so I thought I'd share it here....
Labels:
athlete,
cancer,
ed tandy mcglasson,
lance armstrong,
live strong,
tour de france
Tuesday, October 16, 2012
Recipe of the week: Spinach Artichoke Pasta
I was reading this blog the other day and thought hmm, why didn't I ever of that! My family loves my spinach artichoke dip found here. I'm always looking for stuff I can do ahead of time or in the crock pot since I never know when football practice is going to end and how much time I'll have to fix dinner. Let me know what you think of my version. A Votre Sante!
I lightened up mine a bit, plus made a smaller amount, here's what I did different:
Spinach Artichoke Pasta
2 Tbsp butter
2 cloves garlic
2 Tbsp flour
2 cups of 2% milk
salt and pepper to taste
1 can artichoke hearts quarted
1 bag baby spinach
3/4 cup Parmesan cheese
3 oz mozzarella
1/2 cup vegetable broth
1 lb Mostaccioli (it's like Penne only not ribbed, my nana always used it, Barilla makes it)
Cook Mostaccioli according to package, al dente. Drain and set aside, covered.
Over medium heat melt butter, add garlic. Once browned add flour to make a roux. Add milk, wisk until smooth, keep stirring once it's bubbly turn down to simmer and add Parmesan cheese and vegetable broth. Minus the vegetable broth and you have an Alfredo sauce...keep going if you want more. Add the mozzarella, artichoke hearts and 1/2 of the spinach. Once the pasta is drained and back in its pot you can pour the mixture on top. You can stop there if you want, otherwise get out a 9X13 pan. Pour the pasta/sauce mixture, stir in the rest of the bag of spinach. Top with an addition sprinkle of Parmesan cheese. Bake at 350 for about 20 minutes. Enjoy!
I lightened up mine a bit, plus made a smaller amount, here's what I did different:
Spinach Artichoke Pasta
2 Tbsp butter
2 cloves garlic
2 Tbsp flour
2 cups of 2% milk
salt and pepper to taste
1 can artichoke hearts quarted
1 bag baby spinach
3/4 cup Parmesan cheese
3 oz mozzarella
1/2 cup vegetable broth
1 lb Mostaccioli (it's like Penne only not ribbed, my nana always used it, Barilla makes it)
Cook Mostaccioli according to package, al dente. Drain and set aside, covered.
Over medium heat melt butter, add garlic. Once browned add flour to make a roux. Add milk, wisk until smooth, keep stirring once it's bubbly turn down to simmer and add Parmesan cheese and vegetable broth. Minus the vegetable broth and you have an Alfredo sauce...keep going if you want more. Add the mozzarella, artichoke hearts and 1/2 of the spinach. Once the pasta is drained and back in its pot you can pour the mixture on top. You can stop there if you want, otherwise get out a 9X13 pan. Pour the pasta/sauce mixture, stir in the rest of the bag of spinach. Top with an addition sprinkle of Parmesan cheese. Bake at 350 for about 20 minutes. Enjoy!
Labels:
artichoke hearts,
easy recipe,
garlic,
pasta,
spinach,
use what you have,
vegetarian
Friday, October 12, 2012
Recipe of the week: Roasted Eggplant Soup
Recipe of the week: Roasted Eggplant Soup
We had our first fall rain yesterday, and it's chilly today so I decided to make soup. Sadly, this lovely fall weather isn't supposed to last, it's going to be in the upper 80's again next week. Jade and I had a soup similar to this in Seattle a couple of years ago, it's a little like eggplant Parmigiana in a bowl, serve with some bread, cheese, and a salad and you've got lunch or dinner. Let me know what you think. A Votre Sante!
2 small eggplants chopped into about 1 inch pieces
3 small or 2 medium zucchini chopped slightly smaller than the eggplant
1 onion sliced
1 large can of diced tomatoes
1-2 cloves of garlic
1 Tbsp olive oil
1 tsp salt
pinch of red pepper flakes
1 tsp sugar
fresh ground pepper
1 Tbsp fresh chopped basil (or 1 tsp dried)
4 cups vegetable broth
Put the chopped vegetables in a 9X13 pan. Add olive oil, red pepper, black pepper, and garlic. Roast in a 375 degree oven for about 35 minutes, or until eggplant is tender.
Transfer roasted vegetables to a soup pot, add tomatoes, broth, sugar, basil, and add a little more salt, pepper, and red pepper if you want to. Bring to a boil, then turn down to simmer for about 20 minutes. You can stop right here if you want your soup really chunky. I put mine in the blender on chop in batches until it was in very small chunks. That's it, serve with some more basil and Parmesan cheese if you like. Enjoy!
Labels:
eggplant,
gluten free,
paleo,
Parmesan,
seattle,
tomatoes,
use what you have,
vegan,
vegetarian,
zucchini
Subscribe to:
Posts (Atom)