Thursday Thoughts

ONE- Yes, that gorgeous picture up there is where we live. One "block" from our house is that lovely river- I'm so blessed! I just love this time of year where we live- everything is getting gilded! Other than food, the main thing that lures me away from my depression about summer ending is the way the Creator paints everything golden. What a gorgeous interlude between summer and winter! Hubby and I were talking last night about how nice it is that we have fall. Aren't you glad we aren't sweating and eating popsicles one day, then wake up to three feet of snow the next? I for one am glad for the somewhat gradual transition!

TWO- I took my second cooking class this week! Monday I learned how to make croissants at The Kitchen Engine in Spokane! Local pastry chef Amy taught us how to make classic butter croissant dough, then showed us how to mix it up with rum-soaked raisin and chocolate versions! The class was very hands-on (I got to wear an apron and get my hands in the dough!) and fun! I learned lots of new terminology and some new techniques that I will {hopefully} be sharing with you soon if I can recreate the process myself at home! Fun fact: when you have made all the turns on your croissant dough there should be 81 layers of dough and butter! Crazy, right? That explains that flaky, airy texture!!

THREE- I really enjoy classic books. I've been reading Ivanhoe lately and something was puzzling me. Familiar characters and events kept popping up, although I've never read the book before! So many things (a jolly friar, Allan-a-Dale, guys in lincoln green, etc) reminded me of Robin Hood! I was confused because the Robin Hood I read was by Howard Pyle, not Sir Walter Scott (the author of Ivanhoe). So who really came up with Robin Hood? Who gets the credit? Where did I go for answers but, of course, to Wikipedia. Aha! Neither one! Robin Hood is an old legend, dating back to the medieval times, so both men drew from that, as did many others. Their literature helped shape what the modern view of Robin Hood is today, but neither can be credited with inventing him. Problem solved.Thank you, Wikipedia.

FOUR- I went to Burlington Coat Factory for the first time in my life (that I know of) this week! I was astounded to find out that they have more than just coats! I feel sure that I should have known that somehow, but I truly thought they just sold coats. I mean, the NAME is Burlington COAT factory. Right? So anyway, now I'm hooked. For a girl who loves Ross, Burlington Coat Factory is a thing to behold! It's like a bigger, more organized Ross! Sort of. Anyway, I did go there initially to buy a coat, and found one I love for a great price! But now I'm itching to go back- maybe for Christmas shopping? Am I the only one who thought they sold only coats? Please say no.

FIVE- Hubby and I are trying to decide which streaming service to go with. We are thinking of getting a Roku thingy for our TV, but we can't settle on a service. So, if you've got a preference, give them a shout out (and reasons, please!)! We like classic movies, family friendly stuff, British drama, romantic comedies and very select TV shows- mostly classics, cooking stuff and PBS drama. Our main two choices at present are Amazon Prime and Netflix. What do you think? Go!

ONE- Return of the Soup Night!!! With the advent of October and our Awana program starting up again, we officially began Soup Nights yesterday!! As much as I love summer, as soon as the weather starts to get chilly, I can't wait to start our Soup Nights. Every Wednesday I make soup in the crock pot so when we get home from our church activities the house smells heavenly and there's a crock pot full of hot soup ready to fill our hungry tummies. :) We kicked off this year with a smooth and delicious Butternut Squash & Sweet Potato Soup (look for it on the blog soon!)- full of flavor but astoundingly low on calories, which is perfect for my "diet" of sorts. Yay! The butternut squash is seriously one of my favorite things about fall. Its mellow, nutty flavor and smooth, buttery consistency is perfect in so many dishes!

TWO- Like I said, we started Awana last night and surprise! I have a Cubbie after all! Only one so far, but she's a cutie! I'm excited to teach, but it will definitely be a challenge to adapt the class to just one child. I don't think she minded all the undivided attention though. :)

THREE- We went to a wedding on Saturday and it was lovely!! Of course, as weddings usually do, it made us reminisce about our own wedding a little over four years ago! When we got home, Hubby dug up the song we danced to for our "first dance"- a totally obscure song I found on a random Christian compilation album called "Dream Alive" (go ahead and google it- you won't find it). We danced in the kitchen and for the first time I felt like when I closed my eyes I was actually there- back in that special moment when we took our first dance steps as husband and wife. The wedding day always feels like such a blur to me when I look back on it, so finally being able to recall something so clearly was really special! Do you have any stand out memories of your wedding day, or does it all jumble together?

FOUR- Speaking of getting married, I just realized today that I have never updated my PayPal account with my married name. I also have a debit card that still has my maiden name on it. Seriously how long does it take to get everything finally changed over??! You'd think after four years I would have squared it all away! Now PayPal wants me to fax them a copy of my driver's license and marriage certificate!! Ugh. Too much hassle for something I rarely use, I tell you!

FIVE- In preparation for Season 4 of Downton Abbey, Hubby and I have been rewatching the previous three seasons, and it's every bit as delightful and suspenseful as the first time. We are in the middle of Season 2 right now and I am already dreading living through Season 3 again. Too. Much. Grief. If you haven't seen it yet, and somehow managed to escape everyone talking about it, I won't give anything away, but it's almost enough to make you want to boycott Season 4. Almost. Speaking of Season 4, why on earth can we not watch DA at the same time as the UK???! I'm so frustrated that they get it now, but we have to wait till January!!! It seems very unfair. There, I've had my say!!!

Overnight Sourdough Pancakes {+ my first cooking class}

So a couple of weeks ago I went to my very first cooking class! It was in our local kitchen shop and was a great experience! Our instructor, Sue, was very relaxed and methodical, taking time to demonstrate proper technique and answer any questions- and there were many! We not only learned how to bake sourdough bread in the form of sliders and buns, but also got a lesson on how to feed and maintain our very own sourdough starter! I really enjoy sourdough bread, so was excited to get to take home my own sourdough "baby"- and feed it and watch it grow!

Sue informed us that sourdough is infinitely variable- the yeast takes on different flavors depending on the air where you live! So while the sourdough in San Fran is quite sour, ours here in the NW may not be. Rather it will be a very flavorful artisan bread. In the class, we made farmstead sourdough buns (which I'd love to recreate) and they were delicious! Fluffy, soft and- while not particularly sour- bursting with flavor.

After tending and feeding my starter for a little over a week, I decided to try one of the recipes we were sent home with- sourdough pancakes!

Rule of thumb- don't deplete your store of starter! You want to have at least half a cup left to continue to feed!

The pancakes are fantastic! The sourdough gives them a hearty, yeasty flavor and a light, airy texture. They are relatively easy to prepare, too, because you prep the starter the night before (unless you want to have them for dinner, in that case you could prep it in the morning).

If you don't have your own starter, but would like to, check your local kitchen shop or order it online! Your starter should come with instructions on how to reconstitute and care for your starter.

Overnight Sourdough Pancakes

(printable version)

makes about 2 dozen pancakes

1 c. sourdough starter

2 c. warm water

3 1/2 c. flour

3 eggs

4 TB sugar, maple syrup, or honey

1/4 c. oil or melted butter

1 tsp baking soda

1 tsp salt

The night before you want to eat, combine in a large bowl the starter, water, and flour (make sure it has plenty of room to rise). Cover.

In the morning, add the rest of the ingredients and mix until well combined. Add more water if thinner pancakes are desired.

Heat a large pan over medium/high heat and grease with oil or butter. Spoon about 1/4 c. of batter into the pan for each pancake. Cook 1-2 min. per side, or until golden. Keep hot in a warm oven while repeating with the rest of the batter if desired. 

Serve with butter and syrup, berries, or other desired toppings.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

Let's face it. Enchiladas really aren't that pretty.

At least, once they come out of the pan.

I think they look adorable all wrapped up and squished together in a pan, covered in sauce and sprinkled with cheese, but after?

Ugh. At least the avocado is pretty.

If you know a good way to get an enchilada out of the pan, intact and looking gorgeous, let me know.

Somehow Sara over at Sprouted Kitchen managed to make them look amazing, but, yeah.

I don't think I have that gift.

That being said, pretty or not, these veggie enchiladas are so delicious. Squishy, gooey, falling apart comfort food usually is. No exception here!

I've recently discovered goat cheese and am loving it! I think, to me, it looks like feta, but tastes like cream cheese. Except saltier. Either way it's pretty amazing. Surprising you with these yummy pockets of ooey gooey creaminess.

MMM.

Glad we're having leftovers tonight because I'm really craving one now.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

(printable version)

adapted from Sprouted Kitchen

makes about 10 enchiladas

3 large zucchini, diced into 1/4 in. pieces

3 1/2 tsp olive oil, divided

1 1/4 tsp lemon pepper

1/2 small onion, diced

1 clove garlic, minced

1 15 oz. can black beans, rinsed and drained

3.5 oz. crumbled goat cheese

1/3 cup shredded mozzarella cheese

10 soft taco size flour tortillas (or substitute corn)

1 15 oz. can red enchilada sauce

2 avocados, chopped

Preheat oven to 425. Place the zucchini on a rimmed baking sheet. Drizzle with 2 tsp of the olive oil and sprinkle with lemon pepper. Toss to coat. Spread over 2 sheets if needed to make one even layer without crowding. Roast about 30 min. or until edges are slightly brown. Remove to cool. Turn oven down to 375.

Meanwhile, heat skillet to med-high heat and add 1/2 tsp of olive oil. Add onion, saute 3-4 min. Add garlic and saute 1 min. more. 

In a large mixing bowl, combine the onion mixture, black beans, mozzarella, and all but a few TB of the goat cheese. Add the zucchini and toss gently to combine.

Lightly grease a 9x13 baking dish and pour about 1/2 cup of the enchilada sauce in the bottom to coat. Working with one tortilla at a time, distribute filling evenly into tortillas, rolling each one and placing them seam side down in the dish, squeezing them in tight.

Brush the tops with remaining olive oil and pour remaining enchilada sauce over the top. Sprinkle with remaining goat cheese.

Bake 20-25 min. or until tops are just crisp and sauce is bubbly. Cool 5 min., then serve, topped with chopped avocado.

ONE- It's officially been fall now for what? 5 days? Our September weather is certainly cooperating. The photo above shows the beautiful dark clouds we've been seeing a lot of lately. I don't think we've had a sunny day this week and the high temps have been under 60 for several of them! I finally broke down and turned on the heat just a wee bit in the house and I'm wearing my slippers & bathrobe again. I am in no hurry to lose our summer sunshine, but I have to admit there's something I just can't resist about blankets, jeans, soup, tea, cozy sweaters and cuddling with my hubby. Maybe fall isn't so bad. ;)

TWO- I took a cooking class on Monday! Hubby gave me a certificate to take a cooking class as a birthday gift almost a year ago and I finally registered for not one but two! The first was a local class that cost me only $10 and not only did I come away with some great knowledge, we even got to take home our very own sourdough starter! We made farmstead sourdough sliders and rolls (which were AMAZING by the way) and learned a lot about the scientific process that is sourdough. One cool fact: yeast takes on a different flavor in different regions, so sourdough bread is a true art- nobody's tastes the same! I have been feeding my starter and hope to be able to use it soon. We got to take home a few recipes, one of which is a mouthwatering sourdough pancake recipe!! I'll be taking the second class (croissants- can't wait!) in Spokane next week.

THREE- I get to see my brother twice this week! He's in Spokane doing some training for his new position as Treasury Solutions Analyst with Bank of America; we got to have dinner with him Monday night at the Onion (had me a yummy chicken, brie & apple sandwich!) and we're hoping to have dinner with him again tomorrow night! I wish my sis-in-love and the kids could have come too, but it sure is a treat to see my brother's face! If he were closer I'd fix him up some good home cooking so he didn't have to eat out every night, but oh, well.

FOUR- Next week we start Awana, the kid's program at our church, and I usually teach the Cubbies class (preschool). However, as it stand right now I have no Cubbies! If none show up, I'm planning on helping Hubby with his class, which is 3-6 grade. It may turn out to be a very different year for me! I'm excited and a little nervous. I haven't worked with the older age groups in a long time.

FIVE- I'm doing this photo challenge thing with my sister and it's actually pretty fun! She found a random list online and each day for a month we're challenged to take a picture of something different. For instance, today was "something that makes you sad" and I posted a pic of my hummingbird feeder- full, but with no birds on it. I'm so sad that the hummers seem to have migrated already! Their constant presence at my feeder in the summer is incredibly entertaining! Anyway, we post our pics to Instagram and it's fun to see what she comes up with too! We're halfway through the list, but if you want to join us, let me know and I'll send it to you! My Instagram name is joybell1029- feel free to follow!

{Skinny} Asian Chicken Lettuce Wraps

So you know how I've been gone for awhile? I know, I'm sorry about that. Several factors caused the absence...

1)We've been very busy! It started with the county fair and it's not over yet. It's shaping up to be a very full fall/winter what with weddings, vacays, speaking engagements, and the usual fall church schedule! And being busy means I haven't had time to try out very many new recipes.

2) I'm on a sort of a diet. I've been using the MyFitnessPal app and by counting calories and working out more I've lost almost 15 lb. since May! I feel great and I think I'm starting to look better too. I'd still like to lose another 10-15 though. That being said, I'm eating and cooking a little differently. Not all of the recipes I've tried have turned out very well.

3) It's been summer. I'm lazy. There, I said it. Too lazy to take photos, too lazy to write.

So, now that we've got the excuses logged, allow me to introduce you to one of my new favorite "skinny" dinners! Hubby and I just love the freshness of this easy dish! The flavors of the sauce are fantastic and you just can't get over the satisfying crunch of crisp lettuce, cabbage, carrots and smoky toasted almonds. Four of these wraps filled me up and still came in under 400 calories! Serve with brown rice and you've got a light, healthy, satisfying meal that won't add to your waistline!

Skinny Asian Chicken Lettuce Wraps

(printable version)

adapted from SkinnyMom

makes approx. 12 wraps (serves 3-4)

12 small lettuce leaves or 6 large, halved (we like to use romaine)

Filling: 

1 1/2 to 2 cups chopped or shredded chicken breast (I like to cook mine in the crockpot with a few TB of teriyaki or soy sauce, then shred)

2 cups shredded cabbage & carrots (dry coleslaw mix works perfectly!)

1 bunch green onions, chopped

1/2 cup chopped or slivered almonds, toasted

Sauce:

1/4 cup low sodium soy sauce

1 TB grated fresh ginger

1 TB toasted sesame oil

2 scallions, thinly sliced

1/4 tsp crushed red pepper

Mix up sauce ingredients until thoroughly combined. To assemble wraps, distribute filling ingredients evenly among lettuce leaves. Drizzle with sauce and roll.

Lemon Belgian Waffles {with Blueberry Syrup}

It's almost officially the weekend! And weekends mean brunch. Or breakfast for dinner. Pancakes. Eggs. Sausage. Bacon. Waffles.

WAFFLES.

I used to think that waffles were just pancakes all dressed up. With little holes to catch the syrup. Wonderful little holes!

Or to prevent you from spreading butter smoothly across the surface. Evil little holes!

But then my parents gave us a Belgian waffle maker for our anniversary. YUM. Not only does the waffle iron make waffle making fun (it flips over like those ones you always see at hotel continental breakfasts), but the waffles themselves are delicious! They are crispy and light, just perfect for toppings of fresh fruit and whipped cream.

This particular recipe just pops with fresh lemon flavor and gets an extra dose of indulgence from  freshly make blueberry syrup. I tell you, even though the waffles are first rate, the real star of this show is the syrup. It is a gorgeous purple color and a perfect balance of sweet and just slightly tart.

When you've polished off all your waffles, you just might have some of this syrup leftover, so let me clue you in on what to do with the remaining deliciousness (besides just eating it by the spoonful). Last week we served they syrup atop vanilla ice cream at our church potluck- oh, heaven! This week, I have been stirring a tablespoon into my plain Greek yogurt every morning in lieu of my usual honey- oh, double heaven (is that a thing?)! I'm going to miss it when it's gone. Oh, well...guess I'll just have to make some more...

Lemon Belgian Waffles with Blueberry Syrup

(printable version)

from Cooking Classy

makes about 6 waffles

Waffles:

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk

1/2 cup milk

2 TB vegetable oil

2 TB applesauce

2 large eggs, separated

2 TB white sugar

1 1/2 TB lemon zest

2 TB fresh lemon juice

Preheat a Belgian waffle iron and grease lightly.

In a mixing bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, whisk together buttermilk, milk, vegetable oil, applesauce, 2 egg yolks, sugar, zest and lemon juice. In a small bow with an electric hand mixer (or in the bowl of a stand mixer), beat 2 egg whites until soft peaks form.

Slowly add flour mixture to butter mixture, whisking as you do so, just until combined (don't overmix- batter should be slightly lumpy). Using a rubber spatula, gently fold in egg whites until combined. 

Spoon about 3/4 cup batter onto hot waffle iron and cook according to manufacturer's directions, until golden (cooking time will vary). Slowly lift lid when finished and carefully remove waffle. Repeat with remaining waffles and serve warm with blueberry syrup if desired.

Blueberry Syrup:

1 cup white sugar

2 TB cornstarch

1 cup cold water

2 cups fresh or frozen blueberries

1 1/2 TB fresh lemon juice

Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium high heat, stirring frequently until mixture reaches a boil.

Reduce heat to medium low and boil gently for 1 minute, stirring constantly.

Pour syrup into a blender, cover and blend on low speed about 1 minute or until well pureed. 

Serve over waffles, ice cream, yogurt, etc.