Pancakes, Winter, Broken Hearts, and New Tunes

Hey, all!

I feel like I've been abandoning my little blog over the past couple of weeks.  I've just been concentrating on getting my new blog up and running.  Good news: I'm up to six followers!  Haha, doesn't sound like much, but I'm pumped.  :]

A few random thoughts for this Saturday morning...

On Thursday Mr. Biz and I made whole wheat banana pancakes and they turned out pretty well, if I do say so!  We didn't have nutmeg and we added a bit more milk (about 3/4 cup).  When it says the mix will be dry, that's really true!  We were both a bit flummoxed because we're used to runny pancake mix.  In the end it all turned out, though.  We enjoyed our pancakes with fake-sausage (aka "soysage"), random berries (of the straw, blue, black, and rasp varieties), and butter/maple syrup (only on mine).  Quite a yummy dinner!

Source: How Sweet Treats

The temperatures this past week have hovered around in the 60's and I AM LOVING IT.  I have never been much of a fan of winter (it's dark and way too cold), so this mild beginning to February has been awesome.  February is normally such a dreary month.  Here's to hoping this year is different.  I think we deserve this little taste of spring, since our spring all too quickly becomes a scorching hot summer.

Have you ever prayed for God to break your heart about something?  I have prayed that before and last night God answered my prayer.  I work with some of the sweetest kiddos around, but I know what most of their futures are.  They live in a very poor area with a lot of gang activity and such, so while they are innocents for now, they won't be for long.  My heart just aches for these children.  My goal as a teacher is to show them so much love and acceptance with the hope that one day they will make choices that will keep them on the right track. 

One last thought: I am currently listening to the album Kaleidoscope Heart by Sara Bareilles.  This next week I am going to delve into some new music on my computer: Elton John, Frank Sinatra, the Gin Blossoms, Harry Connick Jr., and possibly some Jack Johnson (in honor of my college roommate, SJ).  New music is the best!

Happy Saturday, everyone!  :]

What I'm Making for Dinner: Fresh Green Beans

     A new turn in my "adult" life has been healthy eating.  As a child and then a college student, I was content to eat Doritos, pizza, Diet Coke, cookies, etc. all day long.  It didn't really occur to me that I should be eating healthier.  However, two things happened this past year to change my POV: weight gain (UGH) and spending time with my vegetarian friend, Seth.  The weight I've put on has been nothing but frustrating.  I've never been super skinny, but until about two years ago I could eat whatever I wanted and not gain a lot of weight.  Well, I guess something happens when you get to this age, but all the sudden weight went on and wouldn't come off as easily.

     My friend Seth also got me started on thinking about healthy eating.  This May he returned to being a vegetarian and *wow* he taught me so much.  First thing I learned: I still don't like tofu (sorry tofu eaters).  Second thing I learned: there are so many delicious ways to eat vegetables.  As a child we ate corn and tomatoes in the summer, but in the winter we only had vegetables that came from a can.  By eating with and around Seth, I learned about all the delicious options available to vegetarian/health conscious eaters. Whenever I had dinner at Seth and Julie's house, I always made sure to eat some of Seth's green beans.  So simple and so tasty!  Try them at your house and let me know how they turn out.  :]

Seth's Green Beans

Put some olive oil in a pan over medium heat.  Toss in green beans and cover with some garlic, salt, and a few shakes of soy sauce.  Cook for ~10 minutes, stirring constantly.  Enjoy!

Me and Seth in the car waiting out an awkward moment.

What I'm Baking Today: Christmas Eve Edition

     I found this recipe in a Betty Crocker ad in the latest issue of Good Housekeeping.  Yes, I am 22 and I read Good Housekeeping.  Last weekend I made them for a party and they were a big hit, so I decided to take them to Christmas Eve dinner tonight.  The green color just adds to the fun-ness of the cookies.  :]  Enjoy!

Mint Chocolate Chip Cookies

 

•  1 pouch Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/4 to 1/2 teaspoon mint extract
• 6 to 8 drops green food color
• 1 egg
• 1 cup creme de menthe baking chips
• 1 cup semisweet chocolate chips or chunks

1. Mix cookie mix, butter, extract, food color, and egg in bowl, until soft dough forms.  Stir in creme de menthe baking chips and chocolate chips.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake at 350 F for 8 to 10 minutes.  Cool 3 minutes; remove from cookie sheet to wire rack.  Serve warm or cool completely.  Store tightly covered at room temperature.

What I'm Making for Dinner: Potato Soup

     My Dad showed up from his weekly grocery trip with chicken broth and cream cheese...a not-so-subtle hint that he wanted me to make potato soup again.  Hence, tonight I am making two batches of potato soup for my family.  Because I am so benevolent, I decided to share the recipe with you all.  Credit goes to Sarah Wigal for introducing me to this recipe and thinking to add the corn.

 

Panera's Cream Cheese Potato Soup

1 hour | 15 min prep

SERVES 4 -6

• 4 cups chicken broth
• 4 cups peeled and cubed potatoes
  
• 1/4 cup minced onion
• 1 can of corn
  
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon white pepper
  
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) package cream cheese, cut into chunks

1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese and corn.
   
6. Heat, stirring frequently, until cheese melts.

Mmm, mmm, good!

     Hello, everyone!  I hope you're staying warm on this unnaturally cold November weekend.  I guess Georgia decided to skip fall (although the forecast is saying that it will be 80 degrees next Thursday).  I've pulled out all of my sweatshirts, which has made me miss the college life and the fact that I could wear a sweatshirt almost every day.  Sadly they are not quite "work appropriate;" I'm sure many of you feel my pain in this.

     I can't say that the winter months are a favorite season for me.  I'm a naturally cold person, so living at home where my parents refuse to put the thermostat above 65 can be uncomfortable.  Hence the reason my Snuggie is permanently attached to my body.  With all of that, however, there is still one thing I enjoy about cold weather: soups!  I've been waiting and waiting for a cold day so I could make chicken tortilla soup.  That stuff kicks some major butt.  Wigal introduced me to it last fall/winter, and we ate it all the time.  It is seriously soooo good.  And check out how nice I am: I'll even share the recipe with you.  ;]  Super easy and super delish...try it!

Chicken Tortilla Soup

Ingredients:

4 cloves garlic, minced (I just toss in some garlic powder)

1 tbsp. and 1 tsp. ground cumin

2 tsp. chili powder

2 bay leaves

1/4 tsp. ground cayenne pepper (I put a little less than it calls for b/c it's so spicy)

3/4 tsp. salt

1/3 cup chopped fresh cilantro (I tend to put a bit more b/c I like it so much, but I warn you that it is strong)

2/3 onion, chopped

2/3 (29 ounce) can diced tomatoes (I use Rotell)

4 cups chicken broth

3-1/4 boneless chicken breasts, chopped (or shredded)

1 can of corn (optional)

1 can of black beans (optional)

Combine chicken broth and spices in large pot over low heat.  Throw in cilantro, onion, tomatoes, black beans, and chicken.  Simmer over heat for a while (from 1 hour to all day in a crock pot).  Add corn 10 minutes before serving time.  Garnish with sour cream, cheese, and tortilla chips.  Enjoy!  

Note: I choose to make my own chicken broth, so the amount is normally a little more than what the recipe calls for.  If you feel like the soup is too "soupy," you can add more tomatoes, chicken, corn, etc.  Essentially this is one of those "throw it together" recipes.  :]

     Let me know what you think if you make it.  Wigal and I tweaked the recipe a lot, so feel free to do the same.  What have you been waiting to make this fall/winter?  Wanna share the recipe?  ;]

     Oh, and I'll share my other favorite soup recipe soon, as well as one I found online that I want to try.  Stay tuned!

-Abby :]