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Friday, November 29, 2013
Thursday, November 28, 2013
Happy Thanksgiving!
Psalm 28:7 ~ The Lord is my strength and my shield; in him my heart trusts, and I am helped; my heart exults, and with my song I give thanks to him.
Wednesday, November 27, 2013
Getting Ready
We will have 28 people in our house tomorrow and Mom is getting everything looking perfect. What a blessing it is to have a big house that we can open up to all who don't have family in town to celebrate Thanksgiving.
It's also a blessing to have a Mom who loves to cook and bake. She has been coordinating every last little detail to make sure we have all the food ready on time and make sure there is more than enough for everyone to eat and enjoy.
Thank you Lord for blessing me with family who is willing to do anything. I am truly blessed!
Hope you all have a wonderful Thanksgiving day!
Psalm 86:12 ~ I give thanks to you, O Lord my God, with my whole heart, and I will glorify your name forever.
Wednesday, November 13, 2013
Curried Pumpkin Lentil Soup
I know I haven't blogged much lately and I thought what better way to get back into it than to post a new recipe we tried the other day and everyone enjoyed!
Curried Pumpkin Lentil Soup
1 tablespoon extra virgin olive oil or coconut oil
1 small onion, chopped
1 small apple, chopped
48 ounces vegetable broth
2 (15 ounce) cans pure pumpkin
2 teaspoons mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups dried red lentils (green lentils are okay too if that's what you have on hand!)
1/2 cup unsweetened coconut milk
1 tablespoon honey (or agave or maple syrup)
fresh cilantro or sliced green onions for garnish
1 tablespoon pepitas (pumpkin seeds) for garnish
plain Greek yogurt such as Chobani, for garnish (optional and will not be vegan)
Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender. Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened. Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt and/or pepitas and fresh herbs.
1 small onion, chopped
1 small apple, chopped
48 ounces vegetable broth
2 (15 ounce) cans pure pumpkin
2 teaspoons mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups dried red lentils (green lentils are okay too if that's what you have on hand!)
1/2 cup unsweetened coconut milk
1 tablespoon honey (or agave or maple syrup)
fresh cilantro or sliced green onions for garnish
1 tablespoon pepitas (pumpkin seeds) for garnish
plain Greek yogurt such as Chobani, for garnish (optional and will not be vegan)
Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender. Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened. Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt and/or pepitas and fresh herbs.
Serves 6
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