Give Thanks + Curried Pumpkin Soup

Is there anything more perfect at this time of year than a bowl of fresh, rich soup? I think not. Yesterday as the rain was coming down and there was a chill in the air I sent a message to my aunt: "Quick!  I need your pumpkin soup recipe!"  She quickly obliged and my rainy day was turned into perfection. 

This is one of those soups that tastes like it takes forever but in reality is quite quick. Perfect for when you have someone coming over that you need to impress and you don't have all day... or when you are by yourself and you just want to impress yourself. Why shouldn't we want to impress ourselves sometimes? I think I am going to prioritize impressing myself a little more and trying to impress others a little less... and then I am going to enjoy my soup with slippers on my feet and my hair in an uncombed ponytail. That, too, sounds like perfection.

And now time to give thanks...

You know a village raises a child, right? A village also makes a wedding...

Thank you to my friends who took over the music side of it (and ROCKED IT!), the two ladies who made sure the church was decorated (and did much more, too!), my mother-in-law who made all of the table cloths (and gave me the best person to marry ), our friend in Brazil who made the bridesmaid dresses, family friends who came early from afar to set of the reception, students' mothers for helping me to get food for cheap through the Catholic convent (hehehe) and putting together the fruit kabobs, another students' mom for doing my hair, my former landlord for doing all of the flowers, my friends from work who worked hard to help in all ways, another student's mom for being a fabulous coordinator, and to all of our attendants for being the best support! A super special thank you to Pastor Sam, who made everybody laugh and cry, and set the standard in wedding homilies (everyone still talks about it!), and another huge thank you to Dan and Gina who gifted us with a beautiful reception.

I am grateful for all these people above (and I am sure there are more!) for helping us have the best day ever. Because of you, we ALL pulled off an amazing wedding that was far beyond what we could have imagined. Thank you, thank you!

CURRIED PUMPKIN SOUP

SERVES 6 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 35 MINUTES

ingredients:

• 1 onion, chopped
• 1/2 lb. of cremini mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• pepper, to taste
• 1 tablespoon curry powder
• 3 cups chicken broth
• 2 cups canned pumpkin (or cooked and mashed pumpkin)
• 1 tablespoon honey
• 1 cup evaporated milk

directions

1. Saute mushrooms and onion in butter until onion is soft. Sprinkle with flour. Add salt, pepper and curry powder. Stir in chicken broth, pumpkin and honey. Simmer 15 minutes. Add milk and heat thoroughly. Serve sprinkled with croutons. (Note: can take part out and blend for smoother texture.)

(Tastes best served the next day.  But really tastes great whenever.)

COST: $7.72        COST PER SERVING (6): $1.29

Give Thanks + Brussels Sprouts with Bacon, Rosemary, and Lemon

When Thanksgiving or Christmas dinners come around, I am still one of the kids.  Nobody really expects me to roast a turkey or prepare something, because all of the 'real adults' do that.  And when I insist that I am perfectly capable of contributing, the reply is something like, "Well, you can bring a side of something if you want.  Or cookies."  While at work and among friends I am the go-to recipe girl, with family I am still just Tiffany, who is really good at peeling potatoes.

Which really, is fine. I don't mind peeling potatoes.  Honestly.

And for the turkey?  I am glad to not have that responsibility.

But this year is the year.  I am going to bust out real food and put it right in the middle of the amazing dishes that are always present and nobody wants to give up their hold on them.  Not something simple like cookies, but not stealing somebody's life-long claim to green bean casserole or stuffing.

Here is a good one: Brussels sprouts with turkey bacon (to keep it a little less fattening), cooked with rosemary and lemon juice. I know it is really a side, but we took this and served it for dinner with beans and rice (how we do) and it was fantastic. I know not many people like brussels spouts, but this is one of those dishes that nobody will deny.  Bacon?  Yum.  Rosemary?  Flavorful.  Lemon juice?  The perfect amount of zing.  Combined, this makes one tempting side, and those who have claim on the mashed potatoes or candied yams (yuck!) can keep their signature dish theirs ;)

And now, let me share some "thanks"...

Day 11:  It's not just my grandpa, my father, and my brother I am thankful for... I am thankful for ALL veterans and their families, who serve us by serving our country.

Day 12:  I am thankful for my girlfriends. Whether making plans to grab a bite to eat with girl talk, chatting on the phone, nights in jammies watching chick flicks with munchies, or laughing about this or that every day at work, life would be very lonesome with them. It doesn't matter if we have been friends for 20 years or 2, THANK YOU for all the joy and laughter you bring into my life!

Day 13: I am very grateful for my friend Alex, who really, truly "gets" me. We're both a little loud, like to talk, have crazy ideas, and have a habit of forgetting to call people back. It is a rare friend that you can carry on a 32 hour conversation with (with a 4 1/2 hour nap pause in the middle) and not get bored one bit. Like I said, she gets me, and I am thankful that I get to have a friend like that.

Day 14: I am grateful for all the 'unnamed' people in my life who do so much for me -- the one's whose names I might not ever know, but without them my life would be a whole lot harder: the garbage collectors, UPS delivery guys, Cal-Trans people who keep the roads clear... it may sound a little trite, but it's true. I am thankful for all that they do, without much glory or honor, but they do it and they do it well.

What/Who are YOU thankful for today??? 

BRUSSELS SPROUTS WITH BACON, ROSEMARY, AND LEMON

Recipe adapted from Everyday Food, Oct.2011

SERVES 4 •  PREP TIME: 25 MINUTES  •  TOTAL TIME: 45 MINUTES

ingredients:

• 8 slices of bacon of your choice (I used turkey)
• Extra-virgin olive oil, if needed
• 1 pound of brussels sprouts, shredded in food processor (use slicing blade)
• 1 tablespoon chopped fresh rosemary leaves
• juice from ½ lemon
• salt and pepper, to taste

directions

1. In a large nonstick skillet, cook bacon over medium until crisp.  If using turkey bacon, you will need to add some olive oil to fry the bacon well.  Transfer to a paper towel lined plate to cool.  Cut/break into small pieces.
2. Keeping the bacon drippings/oil in pan, add brussels sprouts and cook, stirring occasionally, until crisp-tender.  Add rosemary and cook until fragrant, about 2 minutes.  Stir in bacon.  Remove from heat, stir in lemon juice, and season with salt and pepper.

Can be served warm or at room temperature.

COST: $6.57        COST PER SERVING (4): $1.64
WITH BEANS & RICE (FULL MEAL): $1.89

Unprocessed    //    Gluten Free    //   Dairy Free

An Instagram Scavenger Hunt Birthday

Every year, when my husband's birthday rolls around, I rack my brain for the perfect activity to do.  He's not a kid (obviously) but I like fun.  And what better time to have fun than on birthdays?

I am kind of over the go-out-to-eat every single year thing (although sometimes that is what we do), and I want to make it something that is very affordable (so all can participate) and family friendly (since many of our friends have kids).

My two favorite so far have been glow-in-the-dark Ultimate Frisbee (30th) and now this year: an Instagram Scavenger Hunt!

(Yes, they are holding a frozen chicken right there. Frozen Chicken was not on the list.  

But bird was, and this totally counts.)

Throughout my life, I have done participated in different variations of photo-scavenger hunts: Polaroids in my younger years, digital pictures uploaded to a computer while in college and after, and then this summer in NYC I met up with a friend who created the perfect blend of modern technology with this kind of activity: Instagram-Scavenger Hunt!  (Nice one, Deanne!)

(Surf.  I was picturing waves, they found laundry detergent. HAHAHA!)

If you have never participated in a photo scavenger hunt of any kind, it is super easy and TONS of fun.  

1. Create a list of things to find.  They can be specific ("A Stop Sign") or open-ended ("Winter").  I put about 20 things on the list to give it good variety.  And for some reason, every single time I have a police officer on there.  I think it is an added challenge... unless you are like the little girl below ;)  (I also include things like "With a family you have never seen before" or "With a Trader Joe's employee". Any time you have strangers participate it makes it much more exciting.)
2. Get enough people together to have a few teams, but don't count yourself -- somebody needs to monitor the pictures.
3. Set the guidelines: Where do you meet?  What time do you need to come back together? (We did an hour and a half for this one -- and met up at In-n-Out.  WIN!)  Do you get bonus points if all of the people are in the picture and it is not a selfie (meaning someone else had to take the picture)?  
4. Get together, make sure the leader is following all of the Instagram accounts (and help create ones for groups that don't have anybody on Instagram), and then send them off!  One point for each item on the list found, bonus points for any of the whole group or whatever you decide, and ta-da!  Insta-party!

If you haven't had the chance to participate in one of these scavenger hunts, stop what you are doing and go organize one RIGHT NOW.  The cost is low, just any party favors you have for props -- such as these glasses and party hats, while the amount of fun is high.  From four year-olds to 44 year-olds, we had a fabulous time, filled with laughter and celebration.  So, GO, do it!!!

What are your fabulous ideas for birthday parties???

Give Thanks + A Maple Brown Sugar Pumpkin Roll

Can you believe I lived my entire life -- all 30 years -- without ever once having a slice of pumpkin roll? Yeah. But I fixed that this weekend.

Oh. My. Goodness.

How did I not know about this? Well, whatever the reason, that will never happen again.

This recipe is from my friend Carrie over at Bakeaholic Mama.  If you like pumpkin you will LOVE her blog. She did "30 Days of Pumpkin" during the month of October, and if this is an indicator of the taste for the other recipes, then you can't go wrong...

And now, let's give a little thanks :)

Day 6: I am grateful for all of the parents who entrust their children to me each day. For without these kids my life would be missing a whole lot of laughter, hugs, and growth (both in them and in me).

Day 7: I am thankful for my mom, whose great life lessons have stuck with me throughout the years: don't put socks in the microwave to dry quickly, for they will catch on fire; you need not feel ashamed when you eat an entire box of Girl Scout cookies in one sitting, it is only natural; and you have no room for hate in your heart when Jesus lives there, so LET IT GO.

Day 8: Personal, but nonetheless, I am thankful for this person!

Day 9: I am thankful for my friends.  I have the best support system on Earth, and I am beyond grateful for each person who supports me, celebrates with me, and encourages me.  

Day 10: I am grateful for my friends and 'family' from Palau and Ebeye. People in both places opened their arms to me and brought me in, loved on me, and still put forth an effort to stay connected from afar. It is a wonderful thing to know I at any point I can go back and be at home. Mesulang and Kommol Tata!

MAPLE BROWN SUGAR PUMPKIN ROLL

Recipe by Bakeaholic Mama

SERVES 10 •  PREP TIME: 20 MINUTES  •  TOTAL TIME: 1 ½ HOUR + CHILLING

ingredients:

• ¾ cup flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. pumpkin pie spice
• ¼ tsp. salt
• 2/3 cup pumpkin puree
• 3 eggs
• ¼ cup brown sugar
• ¾ cup granulated sugar
• 1/3 cup powdered sugar

for the filling

• 8 oz. cream cheesed, softened
• ¼ cup light brown sugar, packed
• ½ tsp. vanilla extract
• pinch of salt
• 3 cups powdered sugar
• 2-4 T. (only if needed)

for the topping

• 3 T. pure maple syrup
• 1 cup powdered sugar
• pinch of salt

directions

Visit Bakeaholic Mama HERE                                                     

COST: $7.32        COST PER SERVING (10): $0.73

Look Who's in Redbook!

One of my recipes made Redbook!  They have a great selection of mashed veggies to try there, not just this one... from mashed rutabagas (which I don't even know what those are) to mashed parsnips with carmelized onions, the options are varied and delicious.  Click on the words below to see for yourself.

Veggie Mash-Ups from Redbook

And Redbook, thank you!  YOU are who I am grateful for today :)

Give Thanks + Chicken Thighs over Roasted Vegetables

Apparently, I have a thing for chicken thighs. First the chicken thighs over butternut squash and cranberries, and now this. But I don't deny it. Here's why I like them: they are cheap and they taste better than the other parts. My personal preference, I know, but the money thing.. you can't argue with that!

But enough chicken-talk! Let's start giving thanks :)

Day 4:  I am grateful for my close friends who were there for me that day 11 years ago -- whether they grabbed the phone out of my hand as I started screaming or sat me down and got me the help I needed to process what I had just heard. I am grateful for one of my closest friends for holding my hand as I said goodbye to my mom one last time. And I am grateful for my one of my first childhood friends for being right there beside me during the funeral, the only person who could truly understand as she had lost her mom a few years before, and for saying the words I needed to hear: It's hard and it sucks, and it was going to suck even more before it was over, but one day it would get a little easier. Thank you.

Day 5:  I am grateful for Dang, the Hertz Rental Car employee who observed how much trouble I had getting a vehicle for a field trip in the morning -- 1 1/2 hours late and not cleaned -- and not only gave back a good portion of the money upon my return (before I could even ask), but then came around from behind the counter, sat down in the seat across from me, and listened while I explained why I was frustrated. He didn't make excuses, he didn't blame it on others (even though it was not his fault), he JUST LISTENED. 

Who/what are YOU thankful for today?

CHICKEN THIGHS OVER ROASTED VEGETABLES

Recipe inspired by Everyday Food’s PorkChops with Fennel and Carrots

SERVES 6 •  PREP TIME: 45 MINUTES  •  TOTAL TIME: 55 MINUTES

ingredients

• 2 fennel bulbs, trimmed and cut into ½-inch wedges
• 1 pound carrots, trimmed and halved lengthwise
• 1 large red onion, cut into 1-inch wedges, root end left intact
• 12 garlic cloves, peeled
• 3 tablespoons chopped fresh rosemary
• 6 tablespoons olive oil
• sea salt and fresh ground pepper
• 6 boneless chicken thighs
• lemon wedges, for serving

directions

1. Preheat oven to 450 degrees.  On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 2 tablespoons rosemary and 4 tablespoons oil.  Season with salt and pepper.  Roast until vegetables are tender and browned in spots, about 30 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat.  Season chicken thighs with salt and pepper and sprinkle with remaining rosemary.  In batches, cook until cooked through, about 4-5 minutes each side.  Check to make sure it is fully cooked.
3. Serve chicken on top of roasted vegetables.  Squeeze lemon juice on top, if desired.

                                                                                                         

COST: $14.81              COST PER SERVING (6): $2.47

Unprocessed    //    Gluten Free    //   Dairy Free

Give Thanks 1 + Chicken Thighs over Butternut Squash

Fall is a season of orange. Seriously. Look at the leaves, the pumpkins, the recipes on my page.  Today I have another orange-colored recipe for you.  I also have some "thanks" to give out.  Because Fall is also a season of thanksgiving.

This year, instead of finding something I am grateful for (a warm bed, a home to call my own, etc.), I am focusing on someone that I am grateful for.  Many posts this month will be include these mentions of gratitude.  And I hope you will join me and share your person that you are grateful for in the comments.

Day 1: I am grateful for the legacy of a pastor I had when I was 20 years old. He didn't get to see it play out because he (along with his life and son) were taken long before anyone expected, but I am thankful for him recognizing leadership ability in me when nobody else did, myself included. He sought me out to and gave me responsibility, and I grew in ways I never would have if he had not seen that potential in me.  Some day I will be able to say thank you to his face, but until then I will never forget that he was the one who started that area of growth in my life.

Day 2: I am grateful for my dad, whose words of pride started off my day.

Day 3 (today): I was going to wait until a specific date (one with great significance) to say this, but everyday it is the truth: I am grateful for my husband. BEYOND grateful. He loves me with a full love, truly is my best friend, my laughing buddy, my fellow adventure planner, and my shoulder to cry on. I am a blessed woman, and I am aware of that every day.

Who have YOU been grateful for these past three days?

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH AND CRANBERRIES

Recipe adapted from Everyday Food,October 2011

SERVES 4 •  PREP TIME: 45 MINUTES  •  TOTAL TIME: 1 HOUR 5 MINUTES

ingredients

• 1 medium butternut squash, peeled, halved, and seeded
• 2 tablespoons extra-virgin olive oil
• 6 chicken thighs
• sea salt and fresh ground pepper, to taste
• 1 onion, cut into ½-inch wedges
• 2 tablespoons chopped fresh sage
• 4 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 cups chicken broth
• ½ cup dried cranberries

directions

1. Cut the squash into 1-inch pieces and set aside.
2. In a large pot with a heavy bottom, heat 1 T. of oil over medium-high.  Season chicken with salt and pepper and, in two batches, cook skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 T. oil, squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, ginger, and nutmeg.  Cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up, in squash mixture.  Add cranberries and bring to a boil.  Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.

                                                                                                         

COST: $11.93              COST PER SERVING (4): $2.98

Unprocessed    //    Fall Food    //   Dairy Free