food for thought

You know, I've been thinking long and hard about this quote.  I would have to disagree and change it. 

I LOVE my job; however, there are days that love is not enough.  I have to make myself work, and this is coming after a very hard few days of work along with a few more hard days ahead.  I don't think it's the work or the job that make it hard, but the people, situation, or other uncontrollable aspects of the job that make it hard sometimes.  I know that it will quiet down, and I will not have to work so hard to do my job.  For now, I will have to push through it.

How would I change this quote?  "Do what you love, and those hard days will be much easier"  It's just like a relationship: real, deep and true love will get you through the hard times.

Anyway-I'm looking forward to relaxing and visiting with family this weekend.  You have a happy weekend too!

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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

 {sweet and sour chicken}

 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles

1. Heat oil in a large skillet until hot.
2. Add chicken and cook until browned on one side.
3. Add onion and continue browning.
4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
6. Add sauce and stir to combine.
7. Cook sauce for 5-7 minutes or until thickened.
8. Serve over rice or rice noodles.

The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

 {Moroccan turkey stew}

 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew

adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped

1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pepper

1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving

1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
2. Cook on high for 6-8 hours or until squash is done.
3. Stir in lemon juice.
4. Serve stew with either/both cilantro or parsley.  (I loved it with both)

How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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