Homemade Tomato Soup and Grilled Cheese.

HOMEMADE TOMATO SOUP
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon Mrs. Dash Extra Spicy
1 cup heavy cream
3 tablespoons chopped fresh basil leaves

Preheat oven to 400 degrees.

Arrange tomatoes, flesh side up, on one sheet tray. Combine olive oil, cracked peppper, kosher salt and sugar in a small bowl. Brush the tomatoes with mixture, making sure they are well covered.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 50 minutes. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and Mrs. Dash. Add heavy cream and heat over low heat.

Move roasted tomatoes into a blender. Carefully pour soup over roasted tomatoes and blend well. Return soup to sauce pan. Bring soup to a boil then reduce heat to low and let simmer for 10 minutes.

Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

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For the grilled cheese, I used colby and sourdough. Here are a couple tricks for perfect grilled cheese:
1. Spread a mixture of room temperature butter and garlic salt on the outsides of the bread.
2. Use an easy-to-melt cheese like Colby or Jack. Cheddar takes longer.
3. Cover the pan between flipping, trapping more heat, making melt-y cheese.

Shepherd's Pie.
I "borrowed" this recipe from one of Chuck's friends Sara Arnold, who "borrowed" it from Paula Dean. Shepherd's Pie is the best kind of homecooked meal... meat and potatoes included! Here's my variation below.

mmm CHILI!

this one turned out FABULOUSLY. it's based on a FoodNetwork.com recipe, but I took some liberties.

here is a link to the original: Chunky Chicken Chili

CHUNKY CHICKEN CHILI
1 stick butter, divided
2 pounds boneless, skinless chicken breasts, shredded
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
3 tablespoons Mrs. Dash Southwest Chipotle Seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

First, get all of your ingredients prepared and measured on the counter. This recipe moves fast, so there isn't much time for prep once you start.

Second, the original recipe calls for a number of spices--Chili Powder, Coriander, Cumin--that would have cost me a good $10 for way more than I would use in the next year. Instead, I read the labels of some Mrs. Dash varieties until I found one that matched the recipe and included each of those spices, plus more. An economical decision at only $2.

Third, this recipe called for cooking in a Dutch Oven, which I don't really have. I have a crock-pot, which is similar. So instead of preparing the entire meal in a Dutch Oven, I prepared the sauce in a frying pan, poured it into a pre-heated crock-pot, and added the rest of the ingredients. Worked fabulously.


Alright... onto the directions:

In a large pan, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large plate and shred. To shred, hold the chicken with one fork and pull with another.

Using the same pan, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the Mrs. Dash, black pepper and the salt. Stir and cook for a few minutes.

Transfer the sauce to a crock-pot pre-heated on High. Add the cannellini beans, chiles and the chicken and cook for another 30. Stir every 5-10 minutes. At the very end, mix in the sour cream.

Transfer to a serving bowl and garnish with Cheddar and parsley.


MAMA LARK'S FAMOUS CORNBREAD
1 package Jiffy Cornbread Mix
1/3 cup Milk
1 egg
1 can creamed corn
2 tablespoons butter
1 tablespoon honey
1 tablespoon Kosher salt

Combine mix, milk, egg, and corn in one bowl. Whisk. Pour mix into an 8x8" glass Pyrex. Melt butter and honey together, pour over mix. Sprinkle salt over mix. Bake at 350 for 35-40 minutes, until golden.

a Lark Family Classic: Italian Acorn Squash

this is a recipe I had to grow to love, but now it's a personal favorite. my parents actually use Italian Sausage instead of ground beef, but I don't like the flavor of fennel. ;)

ITALIAN ACORN SQUASH

Ingredients:
1 Acorn Squash (Feeds 2)
Butter
Kosher Salt
Fresh Ground Pepper
Spaghetti Sauce (I ALWAYS use Bertolli Sweet Basil)
1 LB Ground Beef
Mozzarella, Parmesan, etc.

Preheat oven to 325 degrees.

Cut Acorn Squash into two halves. Remove innards, but be careful not to remove too much of the orange meat from the sides.

Melt one tablespoon of butter and coat inside of each half. Season with Kosher Salt and Fresh Ground Pepper.

Wrap both halves in foil, and place them flat surface down inside the oven. (Pan is optional.) Start checking for softness at 45 minutes. You want the skin to give with a squeeze, without being mushy.

While the squash is cooking, brown the ground beef in a large pan. When the beef is cooked, drain and add spaghetti sauce. Simmer.

Once the squash is ready, take the halves from the oven and remove foil. Pour beef and sauce mixture inside, filling almost to the top. Cover with mozzarella and Parmesan, broil until the cheese starts to brown.

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that's it! quite easy, and very delicious.

note: you'll have leftover beef and spaghetti sauce mixture... save that and have spaghetti tomorrow. Yum!

Christmas Cookies.

there is something really exciting about our first married Christmas.

I'm usually a Christmas Junkie anyway. I love the carols, wrapping gifts... I even like driving in Christmas traffic just a little bit.

but I just want to say, Christmas is REALLY exciting this year.

that said, I want to share my mom's Gingerbread Cookie recipe. even if you don't love gingerbread, you should really try these. they're chewy, not crunchy, and the ginger flavor is pretty minimal. I'll post some pictures later.

MAMA LARK'S CHEWY GINGERBREAD COOKIES
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/3 tsp clove
1 tsp ginger
1/2 tsp salt

Preheat over to 375 degrees.

Cream shortening and sugar in large bowl.

Add molasses and egg, cream.

Sift together flour, baking soda, spices, and salt. If you don't have a sifter, combine the ingredients in a bowl with a lid and shake well.

Add powder mixture to creamed mixture. Mix ingredients, cover bowl, and chill for 1-2 hours.

Use a baller to make dough balls. Roll each ball in sugar, place on a cookie sheet. Leave room for spreading during bake.

Bake 12-14 minutes, let cool completely before eating.

I am thankful for...

+ my lovely home and all our Christmas decorations.
+ our church family and the ministry we share.
+ parents. I have two sets of amazing parents.
+ friendship, and everything that goes with it.
+ my husband. how he's always patient and always kind.

roasting pumpkin seeds.

I regret never paying attention when my mother did things like roast pumpkin seeds... I was just grateful when they appeared, and ready to eat.

for everyone else who didn't pay attention, here's how you do it:

1. Preheat your oven to 325 degrees.
2. Cut the top off your pumpkin. (Cut it nicely if you plan on carving.)
3. Remove the seeds, and put them in a colander.
4. Run hot water over the seeds, and swirl until the orange separates.
5. Remove as much of the orange innards as you can.
6. Blot the seeds in the colander with a paper towel.
7. Coat a baking sheet lightly with olive oil.
8. Spread your seeds evenly over the baking sheet.
9. Sprinkle with kosher salt and fresh ground pepper. (More salt than pepper, but to taste.)
10. Bake for 10 minutes, remove from oven, stir.
11. Bake for another 10-15 minutes.

that's it! but don't let them brown. pumpkin seeds are best just a little underdone.

12. EAT!

another smoothie!

STRAWBERRY ORANGE SMOOTHIE (Serves 2)
1 container light mixed berry yogurt (100 calories)
1 cup orange juice (110 calories)
1 cup skim milk (90 calories)
10 frozen strawberries (100 calories)

puree! that's it. 200 calories per serving.

Tropical Smoothie

With fresh fruit pretty much dunzo for the season, I decided Chuck and I needed another option for getting fruit into our diets.

This tasty smoothie concoction kind of made me feel like I was on the beach for a moment. Except that it was a 45 degree morning in Ohio and I was sitting on my couch at 7 a.m.

Whatever.

TROPICAL SMOOTHIE (Serves 2)
1 container light banana yogurt (100 calories)
1 cup orange juice (~70 calories)
1/2 cup skim milk (90 calories)
8 frozen peach slices (100 calories)

Blend on Puree for 2 minutes. Total calories per serving: 180

If you want to make the smoothie your actual breakfast, add two servings of vanilla protein powder. We had ours with whole grain English muffins and natural peanut butter.

just wanted to say...

that life is so beautiful. don't you agree? maybe it's because I'm still buzzing from a perfect Sunday morning message, but I'm really feeling good today.

our message was about making a comeback, and I am SO ready for a spiritual comeback. I'm ready to pour my life into the good things.

I think fall started last night. I could smell it this morning, and it. smelled. good.

if you know Gilmore Girls, you know how Lorelai can smell the snow. I can TOTALLY relate to that... I can smell the leaves changing. not just after it rains, or once they have fallen. I start smelling it the minute it happens, I swear.

fall is the best season. I'm going to make Shepherd's Pie and Pumpkin Bread tonight, and take a walk with my husband.

la vie est si, si belle.

in these tough economic times.

I was hoping this could uplift some of my friends.

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Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?

And why do you worry about clothes? See how the lilies of the field grow. They do not labor or spin. Yet I tell you that not even Solomon in all his splendor was dressed like one of these. If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you, O you of little faith? So do not worry, saying, 'What shall we eat?' or 'What shall we drink?' or 'What shall we wear?' For the pagans run after all these things, and your heavenly Father knows that you need them. But seek first his kingdom and his righteousness, and all these things will be given to you as well. Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.

Matthew 6:26-34 (NIV)

good way to enjoy extra veggies.

if you grow your own veggies, or if you just hate throwing away food, this is a TASTY way to use those extra vegetables.

here's my recipe:

MEDITERRANEAN DILL SALAD

1 Green Bell Pepper, diced
1 Large Tomato, diced
1 Cucumber, diced
3 Stalks Celery, diced
2 Stems Fresh Dill, diced

3/4 Cup Light Sour Cream
2 TBS Lemon Juice

Dice vegetables, combine in one bowl. Add dill, sour cream, and lemon juice. Stir until each veggie is covered. Chill and enjoy!

Shepherd's Pie.

I "borrowed" this recipe from one of Chuck's friends Sara Arnold, who "borrowed" it from Paula Dean. Shepherd's Pie is the best kind of homecooked meal... meat and potatoes included! Here's my variation below.

SHEPHERD'S PIE

10 small red potatoes
milk, butter, sour cream, salt, pepper to taste

2 cups frozen mixed vegetables

1 lb ground beef
1 15 oz can tomato sauce
1 clove garlic
Half one white onion, diced fine
Two tablespoons olive oil
Crushed Red Pepper to taste

1 bag instant biscuit mix

First Layer: Mashed Potatoes
Cut your red potatoes small, boil till soft. I left the skin on, because I prefer them that way. :) Mash with milk, butter, sour cream, then add salt and pepper to taste. I use about 1/2 cup milk, 1/2 cup sour cream, and 1/4 cup butter. To save calories and fat, I used Fat Free Milk, Light Sour Cream, and Canola Oil butter.

Second Layer: Mixed Vegetables
Microwave till soft, layer over mashed potatoes. You can really use any vegetable you prefer. I used corn, carrots, and peas.

Third Layer: Beef
Saute your diced onions in olive oil till golden. Add beef and chopped garlic, cook till brown. Add tomato sauce and reduce heat to low. Simmer until you're ready for layering.

Fourth Layer: Biscuit
Combine instant biscuit mix with 1 cup milk, should be thin. Pour and spread carefully over beef layer.

When you're ready for layering, here's how it goes:
Layer halfway with mashed potatoes, then add your vegetables. Spoon beef/tomato mixture next, using a slotted spoon to minimize extra oil. Finally, spread your biscuit mix carefully over the beef. Finish with some melted butter on top, to encourage browning.

Bake for 35-45 minutes at 350 degrees, until the biscuit layer is golden, but not too brown. No one likes dry biscuits.

We loved it! Thanks Sara.

10 things that make me smile.

1. my Tim Horton's iced coffee. a favorite Friday tradition.
2. the dozen pink and red roses on my desk. hubs sent them to me yesterday.
3. being married for two months. I really like twos.
4. sort of casual Fridays. makes me feel scandalous.
5. Thursday nights with our church friends. I love this new bond.
6. the weather outside, and the absence of humidity.
7. knowing that I will have a deck to enjoy by the end of this weekend.
8. a morning of good music on the radio, when I forgot my iPod.
9. the girls at my work, who make me smile all day long.
10. God's grace, His providence, and the blessings in my life.

Monday morning.

I don't really have much to share this morning, but I want to make sure my blogging stays consistent.

Chuck really felt God's calling to start a College and Career ministry this year, and I can already see amazing things happening. friendships are strengthening, bringing us into the same space each week. we've had visitors, which is an amazing opportunity to grow faith. and I've spent more time in prayer during the last week than I have in months.

you hear people saying "God is doing amazing things", but you don't really understand that feeling until he starts to work in your own life. for me, it was time to start letting him work.

a lot of this small revival I'm experiencing was inspired by Chuck and his commitment to this ministry, but part of it was this new devotional I found. it's called "A Beautiful Life: Devotions for a Woman's Heart".



I swear to you that Gwen Ford Faulkenberry and I might be soulmates. she writes the book as a series of definitions, starting each devotion with "A Beautiful Life is..."

I'll definitely elaborate more later, tell you what I'm learning. just wanted to make sure everyone had an opportunity to pick up the book.

check it out on Amazon.com. A Beautiful Life.

tasty chicken salad.

I didn't take pictures this time, because I wasn't sure how it would come out. well... it came out tasty. here goes:

QUICK CHICKEN SALAD

3 cans Underwood Chicken Spread (it's way better than normal canned chicken, which I find gross)
1/4 cup mayo
2 celery sticks diced
as many grapes as you like, quartered
1/4 cup chopped walnuts (pecans would work, too)
Kosher Salt and Fresh Ground Pepper to taste

mix it in a bowl. I served it with Big Wheat Thins and Rosemary Olive Oil Triscuits. DELICIOUS.

dinner is served.

I felt pretty confident about this recipe, so I'm glad it turned out. not exagerrating, this is ranked second in my best dinners served. (the first is a homemade chicken pot pie recipe I have, which I'll share later.)

this took me--get ready--twenty minutes. I'm not joking.

the menu: Pepper Lime Tilapia, Garlic Fried Potatoes, and pasta. (the pasta was pasta-roni. don't judge.)

PEPPER LIME TILAPIA

1 lime

zest from 1 lime
cracked pepper

kosher salt
butter (I use Land o Lakes with Canola Oil to minimize the fat)

Tilapia filets (I used 3)

coat pan with butter. lay tilapia filets inside, spaced one inch. zest lime peel over filets, then squeeze the juice over them. salt and pepper each filet to taste. lay one pat of butter on each filet. cook for 15 minutes on 375 degrees.

GARLIC FRIED POTATOES
Garlic Salt

Crushed Red Pepper (I actually used Mrs. Dash Extra Spicy Seasoning)

Peanut Oil

Small Russett Potatoes (I used three)

heat peanut oil in a non-stick skillet to Medium-High. carefully lay sliced potatoes flat, covering the pan. flip potatoes when bottom side is medium to dark brown. for crispier potatoes, cook to medium brown on both sides, then cook for an additional minute on each side. lay fried potatoes on papertowels to dry. season to taste with Garlic Salt and Crushed Red Pepper.

here is the final product. it was fabulous.

gross chicken stir fry.

so, I feel like last night's dinner should have ended before it started. Chuck and I were grocery shopping on Sunday night--my new favorite thing--and I had promised him chicken stir fry for dinner one night this week. not gonna lie, I make a REALLY good stir fry. not last night.

I use this powdered seasoning that my parents always buy, but I couldn't--and still can't--remember the brand name. anyway, Wal-Mart only had one option and the name of the seasoning was just "Stir Fry." we stood there trying to figure out what "Stir Fry" flavor might be? is it a chili pepper? sesame? teriyaki?

after much discussion, we decided to just try it out. poor decision. it was none of the aforementioned flavors. "Stir Fry" flavoring tastes like powdered soy sauce mixed with sugar. gross.

to make up for that dinner disaster, I've decided on simpler fare for this evening: Pepper Lime Tilapia, fried potatoes, and pasta. sounds better, right? I think so.

so it is written.

all of my respectable, proper friends have blogs. I've been avoiding this for some time, although I'm not sure why. maybe it's because I secretly miss the days when everyone used MySpace, where I could read--and be read--in one place. MySpace logically evolved into Facebook, but don't you agree that "notes" are too public? I don't want everyone reading, just friends and the inevitable lurker... usually from Facebook. it's all quite incestral.

and so a blog is born. out of convenience, or necessity, or whatever it is that compels us to make internal monologues into online diatribes.

fact: my mood is greatly improved by this weather. sure it's only 45 degrees outside, and more snow is probably coming, but I'm going to embrace the sun. I escaped at lunch time for some much-needed Starbucks and window shopping with my co-worker, Alysson. I forgot how much I value that kind of girl time... probably because I often forget that I am surrounded by men.

it was a tall non-fat caramel macchiato kind of day. agreed?