Monday, December 26, 2016

Christmas 2016

323.  Just a peek at my Christmas baking and a few decor highlights this Holiday.  Have a merry one!

“My child, the troubles and temptations of your life are beginning, and may be many; but you can overcome and outlive them all if you learn to feel the strength and tenderness of your Heavenly Father as you do that of your earthly one. The more you love and trust Him, the nearer you will feel to Him, and the less you will depend on human power and wisdom. His love and care never tire or change, can never be taken from you, but may become the source of lifelong peace, happiness, and strength. Believe this heartily, and go to God with all your little cares, and hopes, and sins, and sorrows, as freely and confidingly as you come to your mother.” 
― Louisa May AlcottLittle Women

Sunday, December 25, 2016

Rösti Shredded Potato Casserole

322.  Christmas morning brunch featured a delicious potato & egg casserole called Rösti.  The recipe is from Switzerland and you can find the recipe here:
I 've made the recipe several times and found that shredding the potato raw and baking everything accept the egg is easier for me.  Once the potatoes are tender I made an indentation with a large spoon and dropped an egg in each indent placing it back into the oven for a few minutes till eggs are as desired.  The eggs will continue to cook once removed from the oven so keep that in mind if you want them softer.  I paired this dish with fresh fruit, cinnamon rolls and bacon.
 Have a very Merry Christmas and Happy New Year.  Enjoy your family and friends and don't forget to hug the ones you love.

"Christmas, my child, is love in action.
Every time we love, every time we give,
it's Christmas."
-Dale Evans

Friday, December 9, 2016

Squash Soup

321.  Have you tried Panera's Squash Soup available each fall?  This soup is always a favorite of mine, on the same level as "psl's" for others. (That's "pumpkin spiced latte's"😉)
Though, once December came, this yummy soup disappeared off the menu.  So I thought to myself, "How hard could this soup be to make?"  So I decided to try it.  I did a bit of research and discovered the ingredients on the Panera website of menu items.  Then I set out to recreate the magic.
I used a fresh pumpkin, cleaned and then baked at 275 F till tender to the touch.
Puree pumpkin in processor and set aside.

I then peeled, and chopped 
1 medium onion
4 carrots peeled and chopped
2 apples peeled & chopped
3 cups cooked pureed pumpkin
1 1/2 cup vegetable broth
I brought to a boil and cooked till tender.  Transfer the veggies to a processor or blender and blend on high/puree or use an immersion blender.
Return puree to the pot.  Add 3 Tablespoons coconut oil
salt and pepper
2 Tablespoons honey
1/2 tsp curry powder
1/4 tsp cinnamon
Roasted pumpkin seeds for garnish
Taste and add more salt, pepper, curry or cream as needed.  Bring back to boil then serve in warm bowls adding toasted pumpkin seeds on top for texture. This soup was so simplistic using basic products.  You could use frozen squash or canned pumpkin but the flavor will vary and may not be as bright as fresh butternut squash and pumpkin.

"When the Lord starts out to make an oak tree, He takes 100 years to do it, but He can make pumpkin in 90 days.  More or less life is like that. We must choose whether we desire to become an oak tree or a pumpkin."
-Sterling W. Sill


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