Cambodia Pictures & Movies Galore!!

So I have uploaded a ton of pictures finally!  Like over 1,000.  I have all from our adventures to Phnom Pehn but have to still go thru the Siem Reap photos.  Fingers crossed that I will get them done soon. It has been sooooo much fun getting to review the amazing time I had with my fellow mission-aries and the children.  Also, I have uploaded all the movies that would fit.  Some were too large and I will hopefully get them on YouTube.

Just an FYI... I have signed up to go again in December.  Please pray for this opportunity to come again if that is God's plan in my life!!

Week in Review

The biggest part of my life this past week has been going thru the literally thousands of pictures that I have from Cambodia.  I am posting them here and soon (hopefully, fingers crossed) will have them all up.  It has been so much fun getting to re-live the experience via photo and hopefully in December I will get to re-live the experience for real!  It was truly amazing.

Otherwise, I went to see Erinleigh in the hospital on Tuesday.  The drive there is never fun (i.e. Atlanta rush-hour) however its always great to get to see her.  Richard is still not supposed to have non-family visitors so I'll see him eventually.  Richard turned 21 on Monday so I brought him a beer and a card for his birthday.  Even in the hospital a 21-year-old need one beer for his big day (even if he can't drink it)!

Wednesday I had my accountability group with Teesha and Odessa!  I love those ladies.  It has been a little bit since we had gotten together and our conversation was amazing.  For dinner I made roasted brussels sprouts with Trader Joe's Asian veggie burgers.  Teesha brought the bread -- Arnold Sandwich Thins -- which I love!! We topped the burgers with mustard, Hoisen sauce, and sliced half-sour pickles!  Yummy!!

The good thing about this week has been that it has been nice enough to take Preston for a walk... I think he really appreciates the walks!  Yesterday I went on a long walk with him, which was probably ver good for him and me!  I also got to do yoga four days this week!! Woo hoo!!

Last night I was exhausted!  Jennie stopped by my place on her way out to a party and even commented on how quiet I was.  I think my fibro is acting up.  I am have been super tired, not able to sleep, and very sore this week.  I have been taking medication but it hasn't been doing much.  I have a few other things to try but am hoping that will not be necessary!

One of the nice things about my job is that people are always having lunches catered and there are generally left overs.  Yesterday there was left over On The Border Mexican food.  I had some nachos for lunch and wanted to have a quick and easy dinner but didn't want to make the same thing for dinner.  When I am not feeling well soup always sounds good and I really was in the mood for something spicy.  I brought home a zip lock back with chicken in red sauce, spicy black beans, and rice with spices and corn.  On the size I brought home salsa and tomatoes.  So I made my own Mexican-ish Soup.  It is amazing!!

Kristie's Mexican-ish Soup

So, this is a Mexican-ish soup because a few ingredients are not Mexican, but it was good none the less!!  And, since I didn't measure anything you are getting rough estimates. 

Kristie's Mexican-ish Soup

3 cups homemade vegetable stock
4 cups water
2 handfuls carrots, chopped
2 handfuls celery, chopped
2 tbsp dried onion flakes
1/2 tsp cumin
few shakes of red pepper flakes
1/4 tsp chili powder
1/2 cup frozen corn
1/2 cup frozen lima beans
3/4 cup moong dal (you could sub with split peas)
From On the Boarder leftover:  chicken in red sauce, spicy black beans, and rice with spices and corn. 
From On the Boarder leftover: salsa and tomatoes
1/2 can diced tomatoes with sauce

In a large soup pot put stock, water, carrots and celery on high heat.  Cover and cook until it starts to boil, about 5 minutes.  Turn down to medium heat and add all ingredients except the salsa and tomatoes.  Cook covered for 30 minutes.  Turn down to medium low and add salsa and tomatoes. Cook 10 more minutes.

Umm, yummy!!  This was the first time I cooked with moong dal and I loved it!! I love the DeKalb Farmers Market!!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

• 24 small brussels sprouts, washed & cut in quarters
• 1 shallot, thinly sliced
• 1 to 2 tablespoon(s) extra-virgin olive oil
• 1/2 tbsp brown sugar
• salt and black pepper

Preheat oven to 400 degrees F.

Place brussels sprouts and shallot in a small glass pan.  Toss with the remaining ingredients (use as much EVOO as you would like)  Bake for 45 - 50 minutes, tossing every 10 minutes.  Basically I bake until they are the golden brown that I like.  

I think you could leave the brown sugar out and they would be just as good!

Cambodia Video!!

I have been going thru my pictures almost nightly trying to organize the 5,000 photos I have received and in the middle of the pictures I have found a few scattered videos.  I love seeing them and will slowly get them uploaded to YouTube. 

Here is the first one.  For those who know and love me you will be amazed by my incredible acting talents...



Hope you enjoy!

Medieval Times

Last night the IT team with a few spouses went to Medieval Times for some fun, food and jousting. It was a lot of fun hanging out with everyone!!

We're a pretty good looking group I have to say!

I also uploaded a few pictures to the side bar from the last few months.  Finally, right?!?!

Tofu and Collards... really, does it get any better?

I have been eying this recipe for quite some time and finally was able to make it today.  I have a ton left over but it will be good reheated too.  If you don't eat tofu try it with chicken.  Bet that would be great too!!

Broiled Tofu and Steamed Collard Greens with Spicy Mango Sauce

 

1 Tbs. canola oil
1 small onion, quartered and thinly sliced (1/2 cup)
1/2 cup chopped red, green or yellow bell pepper (I used a frozen pre-chopped bag)

¾ cup hot mango chutney, such as Patak’s
3/4 cup no salt added diced canned tomato, drained
1 pkg. extra-firm tofu, drained and patted dry

16 oz. bunches collard greens, thick stems removed

1 cup vegetable stock

crushed red pepper flakes

3 garlic cloves, finely chopped

salt & pepper

1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm. 
2. Meanwhile, bring vegetable stock to a boil in large pot. Add collard greens, garlic, and red pepper flakes cover, and steam until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly. 
   
3. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Cut tofu block lengthwise into 3 pieces.  Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (its OK if some bell pepper and onion bits stick to tofu); season with salt and pepper; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy. 
4. Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with mango sauce. 

Cambodia...

So, I've gone to Cambodia and come home.  Saw my family.  Celebrated Christmas and a New Year.  Been busy and back to work.  Got Preston back.  Cooked a lot.  But haven't said much here about the trip to Cambodia.

Well, I'm not to the point of making a massive recap but I can say something quickly.  And give you a link to pictures!! So far all that I have uploaded are the ones I have taken however my group got together last week to share all of our pictures.  I have them all and need to go thru them before uploading since there are quite a few duplicates.  However they will all be uploaded eventually!!  Keep posted!!

And now my few notes from my trip. 

• I had the most amazing time and I'm praying about the opportunity to return.  Please pray with me. 
• My roommate, Lisa, who most called my wife on the trip was the best!!  We roomed together, laughed together, and felt grateful that we met on the trip.  We have gotten together quite a few times for dinner and knitting.  I also see her at church on Sunday.  Tonight I went to an art show by her friend Laura Bowman.  She is a wonderful artist and I loved her art.
• The orphanage was spectacular!! I was some what afraid of what it may look like before I got there however knowing what a great place the children get to stay, how as a group they are such an amazing family, how Pastor Vek, his wife, and the rest of the people who take care of and love the children, and how they learn about God and get to know him put me at ease when our last day came.
• The food was to die for!! Yummmy!  I loved it!! 
• The group as a whole worked so well together.  We each has such amazing strengths that we all got to use, we each brought different ideas that were so fun to see executed, and it was great to make some new friends.

Spinach Orzo Salad

On Thursday of last week we finally had our picture party for the mission trip to Cambodia.  I now have about 4,000 pictures to go thru but I will get thru them all and then post them here.  I can't wait to have that complete!!

For the picture party we did a pot luck dinner.  Everyone brought amazing food and it was great to see everyone again!  For dinner I brought a remake of this recipe I made previously.

Spinach Orzo Salad

Ingredients:
1 ½ cup orzo 
1 orange, zest, juice & pulp
2 Tbs. olive oil
2 tsp. balsamic vinegar
1 tsp. cinnamon
1/4 tsp. all spice
1/4 tsp. salt or to taste
3/4 cup almonds, coarsely chopped
4 cups fresh spinach
1/2 cup hot mango chutney
Freshly ground pepper

Directions:

1. Cook orzo according to package directions until just al dente (pasta should be firm but not hard); drain in colander.
2. While orzo cooks, whisk the orange juice, orange zest, orange pulp, oil, vinegar, cinnamon and all spice in a large bowl.
3. Add orzo to bowl and stir with a rubber spatula to mix well; add sea salt and pepper and mix again; cover and set aside for up to 2 hours (or refrigerate, bringing salad back to room temperature before proceeding).
4. Toast almonds in a dry pan over low heat until golden and fragrant (about 8 minutes), checking several times to avoid burning; set aside to cool slightly.
5. Chop spinach.  Stir spinach, mango chutney, and toasted almonds into orzo mixture; season to taste with salt and pepper. Makes 4 to 6 servings.

Foooooooood, yummmmm

I did some more cooking yesterday and it turned out AMAZING!! If you don't believe me just ask Jennie, Teesha, or Teesha's MOM!  I got to meet her... woo hoo!!  She is an amazing woman and I had a great time with all three of them.

Originally Jennie and I were going to cook together to make dinner however Jennie had to help out a friend so planned changed a bit and I made dinner.  What did I make?  For starters...

French Chicken in a Pot

• 1 whole roasting chicken, giblets removed and discarded (mine was a little over 4 lbs)
  2 teaspoons kosher salt or 1 teaspoon table salt
  1/4 teaspoon ground black pepper 
• 1 teaspoon chicken seasoning
• 1 package fresh poultry herbs (rosemary, sage, thyme)
• 1/2 lemon + zest
• 1 tablespoon olive oil
  1 small onion , chopped medium (about 1/2 cup)
  2 small stalk celery , chopped medium (about 1/4 cup)
  6 medium garlic cloves , peeled and trimmed
  1 bay leaf
• 1/2 - 1 teaspoon juice from 1 lemon 
• corn starch
  

1. Adjust oven rack to lowest position and heat oven to 350 degrees. 
2. Pat chicken dry with paper towels and season with salt, pepper, and chicken seasoning. Stuff the chicken with some of the poultry herbs and 1/2 lemon plus zest.
   
3. Heat oil in large Dutch oven (mine was 5 qts) over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and the rest of the poultry herbs around chicken. 
4. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon to flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. 
5. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
6. Transfer chicken to carving board, tent with foil, and rest 20 minutes. 
7. Meanwhile, strain chicken juices from pot through fine-mesh strainer; discard solids (you should have about 3/4 cup juices).  Pour into saucepan, add lemon juice and set over low heat.  Add corn starch to thicken. 
8. Carve chicken, adding any accumulated juices to saucepan.

On the side, I made Cabbage Soup (this is the weight watchers version, not sure if that matters to you or not)...

Cabbage Soup

3 cups vegetable broth
3 cups water
3 garlic cloves, minced
1 small can tomato paste
4 cups chopped cabbage
2 onions, chopped
1/2 cup chopped carrot
1 cup green beans
2 zucchini, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chili powder
salt and pepper to taste

Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. Add broth, Tomato paste, cabbage, green beans, basil, oregano and salt/pepper to taste. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

Weekend Blizzard

So the almost 1/2" of snow that we got on Thursday is still around!!  Can't believe it.  It has been cold enough here for the snow to stick for a full weekend.  I haven't seen this since I moved down to Atlanta over 5 years ago!  I'm ready for it to be gone :)

Since I couldn't leave my house (remember the blizzard mentioned above), I decided to get a few things done around my house...

I have been dying to cook with the cast iron dutch oven that my parents got for me for Christmas and finally I did!! Figuring blizzard conditions are the perfect excuse to cook with cast iron, Thursday night I went all out and cooked chili and corn bread for my good friend Teesha.  I love this corn bread recipe and have been using over and over this winter...

Skillet Corn Bread

3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1 tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried onion flakes
1/4 tsp. salt
1 egg, beaten
1/2 c. soy milk
1/2 tbsp lemon juice
2 tbsp canola oil
corn, frozen

Combine first 11 ingredients in a large bowl. In a separate bowl, whisk egg, milk, lemon juice and 2 tablespoons oil. Then stir into dry ingredients until they are moistened. Add as much corn as you would like, stir to combine.

Spray a small cast iron skillet with Pam (if you want to use a large cast iron skillet double the recipe). Heat on top of stove until very hot. Remove from stove and spoon in batter. Bake at 450 degrees for 10 minutes or until lightly browned.


And, I changed up my usual chili recipe...

1/2 bag dried navy beans
2 large chicken breasts, cooked and shredded
2 small onions, diced
1 package mushrooms, diced
Frozen whole kernel corn
1/2 package frozen mixed peppers (red, yellow, and green)
15 oz can Bushes chili beans
46 oz (or more) low sodium V8 juice
1 small can diced black olives, drained
3 tsp chili powder
1 tsp cayenne pepper
1 tsp cumin
2 tsp ground black pepper
1/2 tsp red pepper flakes
1 can chopped tomato with jalapeno

Soak the beans overnight. 

Saute the onions over medium heat until they turn transparent. Add the rest of the ingredients except the can of chopped tomato with jalapeno.  Let sit over medium heat, stirring occasionally. Continue over heat for at least 1 hour, however the longer the better.  Right before you are ready to serve add the can of tomato.

Yummy!!  I have had multiple meals this weekend of this same chili and corn bread and I'm still not over it! 

Friday I spent the day taking down Christmas... both of my trees are put back away and all decorations are down. Saturday I chilled with Jennie and we watched a ton of movies while she crocheted and I knitted.  I have another scarf complete and am about to give it to a girlfriend.  Before I do, I'll take a picture and let you see it.

Presence of Snow = Absence of Mind

My mind is seriously not working today.  I put on clothes inside out.  I was tried to plug in an external hard drive into a computer, couldn't figure out why it wasn't working, about 30 minutes later I realize what I thought was the cord to the drive was a cord to a mouse.  Computer issues taking much longer than I would like to resolved.  I am now blaming the presence of snow for my absentmindedness.  Mind you, we haven't actually had any snow flakes fall here at the church but the weather channel is promising snow.  And there have been many rumors floating around about significant others calling my fellow employees to report snow sighting.  So, I anticipate the dreaded snow.  Thinking back to days in Michigan with feet of snow and still being expected to drive.  Here, one inch is enough to shut the city down.  Ahh, that is why I heart Atlanta.  They love to drive in this as much as I do!

Happy New Year

 

Hope you had an amazing New Year celebration!!  I had a blast with Odessa and Jackie on NYE... we went to a party for a little bit, then to the Cheesecake Factory to celebrate with a cake, then back to my place to celebrate with Preston, chat and catch up. 

On new years day I went with Odessa and Teesha to Highland Bakery for a delicious brunch and then met up with Jennie and watched a movie with her.  I haven't been feeling up to par so today I slept in (woke up with a slight sore throat) and then stayed in.  Who wants to go outside when its 18 degrees... not me!!  Ha!!