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!!

Reviewing 2009

Wow, I can't believe 2009 is almost over and we are about to embark on a new year with new adventures.  Before looking forward I thought I would reflect on some of what happened in the past year.  In random order...

Odessa's Going Away Party

Florida with Grandma & Grandpa E

Met Doc!!

Saw Dan in Marble

Happy Birthday to Me

Got Preston

Grandma Poll's funeral

Ladies in NYC!!!

Joe's Wedding

Mom in town!!!

Brittany's Wedding

Hanging with my ladies!!

Family in Atlanta for Thanksgiving

Mission trip in Cambodia!!

I have had a very blessed year and I am so lucky for all I have been able to do!! I love all my friends and family and look forward to spending another year with you!!

MIA - Cambodia Here We Come!!

I have been MIA, I am aware of this. An over-packed calendar with no ambition to type is all I have to blame it on, however it's a poor excuse, I know.  However, it probably won't change in the near future as my family is leaving town tomorrow A.M. (after having a wonderful Thanksgiving weekend with my Mom, Dad, Dan, Doc, Preston & me) and I will be off to Cambodia on Thursday!  How crazy it is that time has flown by so quickly!  I can't believe the end of 2009 is here!

If you would like to follow what happens in Cambodia please follow us here...

Please keep us in your prayers!!

Granola Squares

I have been working and working on making granola that doesn't have much raw sugar / honey and are full of very healthy, very yummy ingredients.  I had a few recipes that I pulled together as well as a few items that I pulled out of my own hat to make these.  Don't get me wrong, they are still very high in calories (if you make 16 squares they are about 190 calories a square), but you could easily decrease the amount of dried fruit to make them less calories.  Or at least a little less :) 

I also found that they taste better on the second day, after being in the fridge and letting the banana really sweeten them up.  Also, I love to freeze them and have them a few weeks later.  Heck, I like to do that with any food!


Granola Squares

1 cup old-fashioned oatmeal
1 cup sliced almonds
1/2 cup wheat bran
1 cup shredded coconut, loosely packed (I used unsweetened)
5 Tbsp cinnamon
1/2 cup toasted wheat germ
1/4 cup flax seed
1/4 cup pumpkin seeds
1/4 cup sunflower seed
1 ripe banana, mashed
1/4 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cup dried fruit, or a mix of dried fruit

Preheat your oven to 350°F. Spray an 8×12-inch baking dish with cooking spray (you can use a 9×13-inch pan if you want) and line it with parchment paper.

Toss the oatmeal, almonds, cinnamon, wheat bran, flax, sunflower seeds, pumpkin seeds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.  Then, transfer the oatmeal mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, smash the banana with a fork until liquid and then add the honey and mix well.

Reduce the oven temperature to 300°F.

While the mixture is still warm, stir in the banana/honey mixture, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in until the mixture is packed as tightly as possible.

Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

What's new with me...

Well, yesterday I taught Preston to roll over!! Woo hoo!  I have been working with him since I got him on the command.  It took time but it was fun teaching him.  I am so proud... like a proud parent!  Ha!  He is super excited too that I am super excited.  LOL!!

In other news, the artichoke dip that I just posted was for Jennie's Birthday Party.  She lives in my building and had some friends get together on the roof of the building... we all made food and/or brought wine and hung out and ate.  I ate waaaaay too much food yesterday but I had a blast!

Last week we had our Admin Retreat at work.  The entire division went to Browns Bridge Church for 2 days and went thru the book "7 Habits of Highly Effective People."  There were 7 groups and each group presented a habit.  It was a blast.  I even got to work on my fear of microphones.  I did some public speaking!  Next to tackle... my fear of basements...

Last Friday I made dinner for my friend Ryan.  And she brought her dog over so our puppies could meet.  Preston was a little too aggressive... I will have to work on sharing with him.  He didn't want to share his space...  But, we Ryan and I had fun eating dinner, taking our dogs for a walk, and watching Cougar Town.  Jennie even stopped by for a while.

On Saturday, I met up with my Cambodia trip group for some Cambodian food at Phnom Phen in Tucker, GA.  I am even more excited now about the trip as I LOVED the food!!  I also had a blast with the group.  I foresee us getting along really well!

Tomorrow should be ladies night with my friend Lynette, Shannon, and a few other ladies.  We keep planning our meetings but sickness, travel, and miscellaneous issues keep getting in the way of the fun! 

Then on Thursday night Mom comes into town!! Woo hoo!!  I can't wait!

Cheese-Free Hot Artichoke Dip

If you are like me, lactose intolerant, and love artichoke dip you want an alternative that won't leave you hurting.  And the fact that I made it yesterday and no one noticed the missing cheese (I didn't tell them it was made with tofu) and no one even batted an eye!!

Hot Artichoke Dip

Ingredient List

• 1 12-oz. pkg. light silken tofu
• 2 Tbs. reduced-fat mayonnaise
• 1 Tbs. Dijon mustard
• 1 Tbs. lemon juice
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 cup white onion, diced
  
• 1/2 tsp. onion powder
• 1/2 tsp paprika
  
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp hot red pepper flakes
  
• 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• Paprika for dusting

Directions

1. Preheat oven to 400F. Purée tofu thru red pepper flakes in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes and spinach into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

Slow-Cooker Stew with Beans, Sweet Potatoes and Corn

Woo hoo for the beginning of fall!!!  I love this time of year because I get to create lots and lots of soup.  Whats better than curling up on the couch with a warm bowl of soup while watching Wheel Of Fortune?  The answer is... nothing!

So I needed to do a quick post for the latest creation that I made last night for small group.  I found the slow-cooker recipe here and barely changed it up.  I put it all in the crock pot before going to work Wednesday morning and when I came home it smelled magical!

I also pulled some Ezekiel bread dough out of the freezer (I had put together about a month ago and froze).  When I got home from work I baked the bread and both Teesha and I thought the bread was better after it was frozen then the loaf made without freezing it. 


Slow-Cooker Stew with Beans, Sweet Potatoes and Corn

1-28oz can of unsalted whole tomatoes, including the juice
3 cups sweet potato chunks
2 cups cannelini beans (I used dried that I sat in water overnight)
2 cups lima beans (I used frozen, but thawed them first)
2 cups frozen corn kernels (that I thawed with the lima beans)
1 large onion, diced
2 large cloves of garlic, minced
3 cups vegetable broth
1 tablespoon paprika
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground black pepper

Dump the tomatoes into slow-cooker and crush with your hands or the back of a wooden spoon. Mix in the remaining ingredients, cover, and slow-cook until everything is tender.  (for me it was 9 hours on low and then a few hours on warm - until we were ready to eat).

Quick Update

Hello all!  Just a bit about me.  This past week there wasn't too much new or exciting to report but here is what was the top of the week for me...

• My boss and friend Rachael had her work baby shower.  It was a lot of fun to watch her open her gifts, the food was amazing and I had a great talk with another Rachael who was also there.
• I went to my mentorship group Tuesday night.  We have read the book 'Spiritual Friendships' by Mindy Caliguire and we are talking about spiritual friends.  Its great to hear others perspectives and to realize we all struggle with so many of the same / similar thing when it comes to close, spiritual, female friendships.
• I just read the book 'Julie and Julia' by Julie Powell.  It was a fun read and I would love to now see the movie so I can see what is the same and what they changed!
• Today I am relaxing and cooking, my favorite kind of day.  Preston is watching me, of course.
• Tomorrow I am going to my mission trip 'retreat' where we will get to do something (not quite sure what, it is a mystery) and it will be for team building and getting to know each other better.  And it will be within the city limits of Atlanta, I think...
• And then tomorrow night I am going to Lynette's birthday party.  Super excited to be able to celebrate with her.

Well, onto life.  My muffins just came out of the oven and I need to do a little house hunting online today too.  Wish me luck, I only have until the end of November to find and purchase a place if I want the first time home buyers tax credit!

Ciao!!

Morning Glory Muffins

So, I decided I wanted to bake something this morning and have it for brunch.  So, I pulled out my trusty cook book (What the Bible Says about Healthy Living Cookbook) and found a recipe.  Of course, like every other recipe, I changed it up a bit.  I used mostly all organic ingredients but use what you have on hand.

A quick hint... I can never eat a full jar of applesauce before it goes bad so to save money, I buy unsweetened applesauce in individual containers when they are on special at the supermarket.  Then I can keep them in the refrigerator until I need them for a recipe or until I want to eat on plain!!  Do unsweetened, you can always sweeten them if you want.

There are a ton of ingredients however its really easy, it smells fabulous, and we will see in about 20 minutes how good they taste!!

Dry Ingredients:
3/4 C walnuts
1 1/2 C whole wheat flour
1/2 C whole smelt flour (or you could just use whole wheat flour again)
1/4 C wheat germ (you could use old fashioned oats instead)
3 Tbsp ground flax seed (optional)
1/4 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 C raisins
1/2 C dried unsweetened coconut
1/4 C pumpkin seeds

Wet Ingredients:
1 C unsweetened applesauce
1/4 C extra virgin olive oil
1/4 C maple syrup
2 eggs
3 tsp vanilla

Ingredients to Shed:
3 small unpeeled carrots (or 2 large)
1 unpeeled apple (I used Braeburn)

1. Preheat oven to 350 degrees.  Spray muffin tin or line with paper liners.
2. Chop walnuts and combine with other dry ingredients in a large bowl
3. Combine wet ingredients in glass measuring cup and mix well to incorporate.
4. Shread carrots and aples and add them to the dry mixture.  Stir to incorporate.
5. Pour the wet ingredients into the flour mixture and combine well.  The batter will be very thick.
6. Use a 1/4 C measure to scoop, divide the batter into the muffin cups and spread into the cup.  Bake until a toothpick inserted into several of the muffins comes out clean and the muffins begin to brown slightly, 25 - 30 minutes.

Instead of baking all of them now, freeze some of the batter for a quick muffin later.  Also, the muffins freeze well, so put them in a freezer bag and eat later!  Yummy!!

It's not all about ME...

Really.  Seriously.

My mom just emailed me a link I think you may all want to check out... its the pictures from my Dad's recent adventure hunting with Dan.  I've only had time to look at a couple but they are amazing.  Dan just got a new camera recently and, I have to say, I think he is mastering it well!

Me!!

We had to take some pictures for our ministry services division retreat that is coming up and here is the one taken of me...

 

I love it!!  I had a lot of fun taking the picture and thanks to Rachael Stanley's amazing camera it made a really good still shot of my jump!  Fun times!!

Chicken and Spinach with Mushrooms

I found this recipe recently and thought I really needed to try it... it sounded great, I mixed it up with the ingredients I had on hand but I still think it was missing something.  So, I am writing the recipe as I think it should be... not as I actually made it.  

 

Ingredients
1 tbsp olive oil
3 cups (1 lb) diced chicken
1 small onion, chopped
4 oz baby portabello mushrooms, thinly sliced
4 oz shiitake mushrooms, trimmed and thinly sliced
1 tsp kosher salt
6 oz baby spinach
1/3 cup all-purpose flour
2-1/4 cups vegetable broth
1 tbsp fresh lemon juice
1 tbsp coarsely chopped rosemary
1 tbsp basil
1/2 tsp chilli powder

Directions

• Heat oven to 400 degrees F. 
• In a large nonstick skillet over medium-high heat, add olive oil and diced chicken.  Cook until almost all pink is gone, then add onions. Cook, stirring until just soft, about 4 min. 
• Add mushrooms and 1/2 tsp salt and continue stirring until softened, about 4 min. 
• Gradually add spinach and stir until completely wilted, about 2 min. Transfer to a large bowl and add chicken; wipe skillet clean.
• Whisk together flour, broth, lemon juice and 1/2 tsp salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 min. Add to chicken mixture with spices, then transfer to a 2-qt baking dish. 
• Bake until golden, 25 to 30 min.
  

You could add something as a top... maybe rice, biscuits, or phillo dough.  Enjoy!!

Mango Chicken Stir-Fry Wraps

I found a recipe for beef wraps but thought it would taste just as good with the chicken sausage (since I already had that at home).  I had this recipe in the back of my mind for a while and when Miranda decided to come over for dinner on Wednesday I knew just what to make.  We had a lot of fun getting dinner ready (I made this and she made a yummy salad). 

 

Ingredients:

1 tbsp olive oil
 2 red bell pepper, cut into strips
8 scallions, white and light green parts, chopped
3 mango chicken sausages, cut into pieces
1 cup sliced mushrooms
1 cup bean sprouts
2-3 tbsp soy sauce
whole wheat flour tortillas


Directions:

• In a sauté pan, heat oil over medium-high heat. (Do not let oil smoke.) 
• Add chicken sausage and stir-fry for a couple of minutes.
  
• Add red peppers and scallions.  Cook for 1 minutes.
• Add mushrooms and cook for 2 more minutes. 
• Add soy sauce and cook for 1 more minute. 
• Place bean sprouts in center of tortilla.  Top with chicken-vegetable mixture.
  
  

Enjoy!!

September All Staff Note - Joshua

I wanted to take notes of our staff meeting.  And I thought the talk that Andy Stanley gave was so amazing that it needed to be shared.  I probably won't do it justice here but here is my take away:

• None of us know in the moment when we are making our mark.  We only realize the significance of the moment when we look back.
• God's greatest concern for us is that we will become so successful that we will forget the Lord.
• When Jesus prayed 'give us our daily bread' he was referring back to the time God fed the Israelites daily manna from heaven. 
• What do you do when you don't know?  When I am waiting for God to decide how He is going to use me? How do I position myself to be used for God's glory?

Joshua was 110 years old and reflecting on his life when he said the following statements :
Joshua 23:8 - 'Cling' to the Lord your God...
Joshua 23:11 - Take diligent heed to 'love' the Lord your God...
Joshua 24:15 - As for me and my household we will 'serve' the Lord.

What set Joshua up to say this at the end of his life?  Joshua 5:13-15

¹³ Now when Joshua was near Jericho, he looked up and saw a man standing in front of him with a drawn sword in his hand. Joshua went up to him and asked, "Are you for us or for our enemies?"

• There were usually guards & laws preventing someone armed in the presence of Joshua.  This man would have been considered an assassin.
• Essentially Joshua asked "are you for ME or against ME"
  

 ¹⁴ "Neither," he replied, "but as commander of the army of the LORD I have now come." Then Joshua fell facedown to the ground in reverence, and asked him, "What message does my Lord ^[a] have for his servant?"

• The literal translation of 'neither' is 'no.'  Joshua asked the wrong question.  The question was not big enough. 
• When he said commander - that was actually Joshua's title.
• Joshua had authority over the Israelites & he was considered their greatest authority.  Joshua realized the angel had more authority than he did.
• There are 2 question you can ask:  

1. Do I have authority?
• are you for me or against me?
2. Am I under authority?
• Who am I for?
• What side am I on?

• Joshua demonstrates he is uner authority by bowing down.
  

 ¹⁵ The commander of the LORD's army replied, "Take off your sandals, for the place where you are standing is holy." And Joshua did so.

• The angel didn't answer any big question or give any big instruction.  He didn't tell him the future or how to handle any major issue.
• Instead, Joshua was tested to see if he would surrender/submit to God.  It was more about making God's name great.

My takeaways:

• Live as a women who is under authority.
• Obey God, trust him with the outcome.
• God takes responsibility to the life that is fully submitted to Him.
• It doesn't matter who is for me or against me.  It's about who I am for.
• It's not about who is on my side but who's side I am on.
• If I win I win.  And if I lose I win.  Because I trust God with the outcome.

We never know our defining moments until they are long gone.  Position yourself so God will make his mark thru you.