Lisa's World: Friendship

Sunday, November 30, 2008

Friendship

Well, I was intending to continue my book study of True Love and write about the chapter titled Love is Being There. I sat down to type out my thoughts on the chapter FIVE different times. Each time I sat down to type out my thoughts, the phone would ring and it was a friend asking me how I was doing. I thought what a wonderful illustration of the chapter in motion. The basis of the chapter is that loving someone is taking time to be present, not just in body but mind also. So, if you are spending time with someone be completely with them. Don't let your thoughts or mind wander to other things but simply be present with that person. I want to take this time to thank my friends for being present with me both physically and in thought.

Thank you Marianne for the long walk, and talk over coffee. Thank you Chris, Nancy, Connie and Helen for keeping me in your thoughts and for taking the time to phone me to let me know I was in your thoughts. Thank you Fiona, Mary, and Dee for letting me know I was in your thoughts. I had each of you on my mind today and was so grateful you took the time to reach out to me.

I'm getting back into my cooking mode now. I haven't wanted to cook or bake for a while now because the person(s) that I typically want to cook for are no longer present in my life. But because of the wonderful friends who've remained constant in my life I am cooking it up this week! Log onto the blog for the recipes if you want to see what's cooking and even join me in the feasting! Or, if you just want to peruse the recipes and fix it up for yourself and your loved ones, GREAT!

Monday's Menu: Smoky Barbecue Chili! (Check the blog for the recipe YUMMY! or stop by Monday! - If you're on my blog address list you're always welcome!) Maybe warm corn muffins to go along with the chili. What do you think?

Thursday's Menu: Pork Chops with Plum Sauce and fried sweet potatoes!

Next Monday: My famous mac & cheese and a movie. I'm thinking "PS: I Love You." My new 52 inch flat screen will be installed. Can't wait ladies! It'll be a great night!

Take the time to be present in someone's life today.

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Taco Soup

Taco Soup

1lb ground turkey
1 package taco seasoning
4 -5 tsp. chicken stock(or cans liquid)
2 beef boullions
1 can black beans
1 can kidney beans
1 can sliced black olives
1 can diced jalepenos
1 can stewed tomatoes (or diced)
1/2 cup salsa
Cheddar cheese and sour cream

Brown turkey, drain grease. Add taco seasoning and 1 c. water. Stir. Transfer to large pot. Add appx. 6 cups water chicken boullion/stock, and beef boullion. Add beans, olives, jalepenos, tomatoes and bring to boil. Add salsa and lower heat to a simmer. Serve with a dollop of sour cream and cheddar cheese.

Smoky Barbecue Chili

(I'll add a photo in a couple of days after I've prepared it!)

2 C. yellow onion
6 Garlic Cloves
2 - 3 pasilla chiles, stemmed and seeded
2 - 3 New Mexican dried red chiles, stemmed and seeded
2 chopped seeded chipotle chiles canned in adobo sauce
2 Cups fat-free, less-sodium chicken broth
1 TBLS canola oil
1 1/4 lbs top round, trimmed and cut into 1/2 inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2 inch pieces
1 3/4 C. no salt tomato puree
1/2 c. Water
2 TBLS dark brown sugar
2 TBLS cider vinegar
1 TBLS honey mustard
1 TBLS Worcestershire sauce
1 TBLS Molasses
1/2 tsp. salt
2 (15 oz) cans pinto beans rinsed and dried

1) Heat a large non-stick skillet over med/high heat. Coat pan with cooking spray or butter. Add onion & garlic. Saute 5 minutes. Add chiles, cook 2 minutes. Add broth; bring to boil.
Cover, reduce heat and simmer 20 minutes (until chiles are tender). Cool slightly. Place 1/2 chile mixture in blender. Blend until smooth. (You may need to remove center piece of blender lid and cover with paper towel to allow steam to vent). Pour into bowl. Repeat and add to bowl.

2) Heat 1 1/2 tsp. of canolo oil over med. high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Repeat process with pork. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans. Bring to boil. Partially cover. Reduce heat and simmer 1 hr. Stir occasionally. Stir in beans; cook 15 minutes.

(363 calories. 10g. fat. 38 gr. protein.) Serves 8.

Eat up Buttercup!

Pumpkin Soup Recipe

1 c. chopped onion, 1 C. celery, 1 C. apple(peeled & chopped), 2 tbs butter, 2 tsp curry powder. Saute in pan until veggies are soft. Add 1 cup chicken broth and 1 cup pumpkin(mashed or canned). Cook on Med heat for about 5 - 8 minutes. Put into blender or food processor. Blend well. Add another 1/2 cup of mashed pumpkin. Puree until smooth. Put back into pan. Cook about 8 minutes over Med. heat. Add 1 bay leaf, salt/pepper, 2 tsp honey, 1/3 cup heavy cream. Simmer appx. 5 minutes. (while it's simmering, mix about 1 tbs taco/mexican seasoning in 1 cup sour cream. Chop Chives. Serve soup with a dollop of sour cream and chives. Very delicious!

Lisa's World

Sunday, November 30, 2008

Friendship

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