Monday, July 23, 2018

Church Lady Attire for Every Occasion

Loaves and Fishes Sunday is coming, do you have the perfect accessory for your ensemble yet?
Source: MaorZabarHats on Etsy.

Tuesday, February 20, 2018

Moroccan Chickpea and Lemon Couscous Soup

"I did not expect this to be so hot, and I did NOT expect this to be SO GOOD!"
-The seven-year-old's ringing endorsement

(Adapted from)
This came together very easily, and two out of three kids devoured it (the third is on strike from any vegetables that aren't peas or corn at the moment). The flavors are all familiar, but a bit exotic combined in this way.

·         2 Tablespoon olive oil
·         1 whole onion, chopped
·         2 whole large garlic cloves, minced
·         1 Tablespoon tomato paste
·         1 teaspoon kosher salt
·         1 teaspoon ground cumin
·         1/2 teaspoon paprika
·         1/2 teaspoon ground cinnamon
·         1/4 teaspoon ground turmeric
·         1/8 teaspoon cayenne
·         1/2 cup dry white wine
·         2 whole carrots, peeled and chopped
·         2 cups cooked chickpeas (if canned, drain and rinse)
·         4 cups vegetable broth
·         14.5 ounces diced tomatoes (1 can)
·         1 Tablespoon butter
·         1 Tablespoon fresh lemon juice
·         1 teaspoon lemon zest

Lemon Couscous Ingredients

·         3 cups water
·         3 Tablespoons fresh lemon juice
·         1/2 teaspoon kosher salt
·         1 1/2 cups dry uncooked couscous
·         1 teaspoon lemon zest
·         Fresh mint, thinly sliced, for garnish
In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes. Add white wine and reduce until almost completely evaporated. Add carrots and chickpeas, stirring to combine with spices.
Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.
While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.
Once soup finishes simmering, remove from heat. Using an immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.

Monday, February 12, 2018

Some meatless Friday lunches

My family tries to observe meatless Fridays year-round. After a lot of peanut butter or egg salad sandwiches, I have found that the easiest way to provide an interesting Friday lunch is to either serve a meatless meal (or meatless base with meat on the side) on Thursday night as well, so as to have some leftovers to work with. Outside of Lent, we have a family Friday night pizza and a movie tradition, so Thursday often ends up as our fish night. I lack the motivation to cut up fruit at lunch time, so the kids usually have frozen berries or homemade applesauce on the side.

My kids have enjoyed

Arugula pesto pasta with broiled fish

Shrimp salad with brie

Deviled eggs, corn salad, rye bread

Tuna rice salad

Vegetable pasta salad

Vegetable stir-fry with eggs

Shrimp pasta salad, tomatoes with buttermilk dressing, goldfish in beet hummus

Imitation crab salad open face, roasted sweet potatoes, applesauce