Would the {Real] Pumpkin Please Stand Up?

Oh there you are, I see you now- butternut squash. Call me crazy, call me whatever you want, but honestly, my entire life I thought you were the real pumpkin. Then I tasted real pumpkin and decided that nope, butternut squash beats pumpkin all to pieces.

I know it's January and we should be eating soup, especially since it's been 'so bloody cold' (said with your best British accent) around here.......or then we should at least be eating fat-free or low carb or something along the line of January diets. But I finally dug my butternut squash out of my basement, and proceeded to 'work them up' (which has to be the worst Dutchy phrase ever!) last week.

Unlike The Pioneer Woman, I do not have step-by-step beautifully photographed instructions and cute little puns. I did have a messy kitchen, and I did process 20 pints of that beautiful orange stuff.

Friday morning, while my children were attempting to get their tousled heads out of bed, I was washing and scrubbing squash. I cut them in half, dug the seeds out with my fingers, after discovering that goes better than a silly spoon. Then I placed them cut side down on my trusty cookie sheets, poured a cup of water on the pan, covered them with foil, and baked them several hours, until my fork could easily poke them. While they baked, we ate breakfast, did school, started laundry, settled fights, and sighed deeply because it was Friday.

After they were soft, I dumped them in a large bowl to cool, and repeated the process.I even have a picture to prove this.

As they cooled, I scooped the pulp out of the shell. I took my stick blender and blended the whole mess together, to make sure there weren't any chunks. Then I put the squash into pint jars.

I filled my pressure cooker (Christmas present, Thanks, Mom!) and started processing the squash. Then I took all those seeds I'd been saving, which was about 4 cups, and tried something new. I washed them, and tried to get all the orange pulp-y stuff off of the seeds. I tossed them with 6 T. melted butter, 2 tsp. seasoning salt, 4 tsp. Worcestershire sauce, and 1/2 tsp. garlic salt. I spread them on 2 cookie sheets and baked them for one hour at 300 degrees, stirring every 15 minutes. After the third time stirring, I was really expecting a total flop. They still weren't crunchy and badly needed salt. I shook a lot more salt on them and popped them back in the oven. 15 minutes later, oh my! Crunchy delicious squash seeds came out of my oven!

Today it was time to try to copycat Panera Bread's Autumn Squash Soup. I found a recipe on Pinterest, but who wants to follow a recipe? So I tweaked it and halved it and came up with this. My own delicious version! I made my children and dear husband taste the soup and they ALL, I repeat, ALL wrinkled their noses, which is why I halved the recipe in the first place. I expected as much. But don't go with their opinion, they aren't the adventurous sort.

Saute onion in olive oil, stir in 1 cup chicken broth, 2 cups pumpkin squash, 3/4 cup apple cider, 3/4 cup cream, 1 T. honey, 1 tsp. salt, 1/4 tsp. cinnamon. Before the mixture was hot, I put it all in my blender. then back in the kettle until it was bubbling. And I enjoyed my soup while my family ate leftover pizza. My soup recipe made about 4 small servings.

And since we're talking about pumpkin squash anyway, here are two more of my favorite recipes.

Pumpkin White Hot Chocolate
 5 cups whole milk
1 cup white chocolate chips
4 tsp. cocoa powder
1 T. instant coffee
1 tsp. vanilla
1 cup pumpkin squash puree
1 tsp. cinnamon
Put everything together in blender. Blend until smooth. Pour into kettle and heat over low heat, stirring often.

Pumpkin Pancakes

2 eggs
2 cups flour
2 T. brown sugar
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 c. melted butter
1 1/2 c. milk
1 c. squash puree

Heat griddle to 375 degrees. Beat eggs until fluffly, add the rest of ingredients just until smooth. Grease griddle with butter, fry pancakes until done, serve with real maple syrup.

On another note, we survived the holidays, and had a real mix of work and play, family time, sleeping in, and getting ready for our chickens. On January 5, we officially became chicken farmers. It's been an adventure so far,  to say the least.

We're back into a school routine, the farmer husband is at home full-time now, the honey-do list is as long as his arm, we're all healthy, some parts of life really stink, but we're all still learning about Grace, and our Father's heart toward us. And we have nothing to complain about; only an abundance of blessings to count.


And now, to all, a good day!

What's Cooking?

Why soup, of course!

You could call us the "Soup Family", because we love soup so much. Of course, some in this house love certain soups more than others, and we are still working daily on getting that picky eating thing taken care of.

Yesterday I created my own recipe and it was a hit. I didn't google it to see if it truly is original with me, but I'm pretty sure NO ONE else has ever had this brain child, so here goes.

Ham and Veggie Chowder

4 cups of chicken broth and water
(I used 2 cups broth, 2 cups water, and a bit of chicken noodle seasoning)
1 pkg. California blend (you know, the carrots, cauliflower, broccoli stuff?)
1/2 cup onions, chopped

Cook in broth until veggies are soft. Then I took my stick blender and just ran it around in the kettle for a bit until the veggies were just teeny tiny little colorful floaties.

Add:
2 tsp. salt
1/2 tsp. pepper
1 cup milk and 1/2 cup flour, mixed together in a gravy shaker
4 cups milk
2 cups shredded Cheddar cheese
1 1/2 cups finely chopped ham
1 cup Greek yogurt or sour cream

Heat on low until heated through and thick.

Serve with your family's favorite sour dill pickles and fresh homemade bread and call it a meal, folks!

Anddddd....I just might be back with more of our favorite soup recipes.

Friday's Musings and Recipes

The children are watching "Little Women" and I have 2 blissful quiet hours before me. I could take a nap, or go for a walk, or clear the garden, (Nah, let the boys help w/ that) or sit outside, at least. But first, I must blog. I need to write.

I've been trying to quickly sew a few doll clothes for the girls. My serger totally didn't cooperate. After spending an hour last night and close to that this morning, and lots of prayers and frustrated feelings, I gave up. I sewed a few items w/o the serger and were my girls ever thrilled. But me- well, I'm still frustrated over that machine. Boy, do I love it when it goes well. And hate it when it doesn't.

Leon is harvesting full blast this week. We are trying to have a flexible schedule around here because of it. Today it was get up, do school, eat a big breakfast at 9:45, clean, do laundry, lunch at 1:45 and then free time for the kids and their mom. Hmm. I kinda think I could get used to it. We could've skipped lunch, but oh, no, not here. Here, where everyone is always hungry, and not always hungry for Mom's healthy concoctions either. Sigh. My spinach, peppers, onions, tomato, grilled chicken salad w/ herb dressing was just for me. My children even call my salad dressing 'soggy silage'.:) Favorite foods around here are meat and potatoes, biscuits and gravy, eggs, made almost any way, cooked broccoli, cheesy green beans, raw peppers, cucumbers, homemade pizza, and soup.

Annika made supper the other night. Her first time. She was one thrilled little lady! She has been begging and begging to do this. Seven year olds do have their limitations, regardless of what she thinks. Supper was very tasty and she did a good job.

I made something last night for supper that I used to make in our early years of marriage. I thought I'd post the recipe here.

Strogonaff Sandwich
1/2 loaf French bread, cut in 1/2 lengthwise
1 lb. hamburger, fried with salt, garlic and onions
Mix meat with:
2 T. Worcestershire sauce
1 C. sour cream
2 T. milk
1/2 tsp. garlic salt
Spread mixture over bread.
Sprinkle shredded cheese over the top and bake at 350 for 15-20 minutes.
Optional: layer thinly sliced peppers, onions and tomatoes on meat. Top with cheese. bake.
Slice and serve with a fresh salad.

If you want to make your own French bread, I have a very simple recipe.
It makes 2 loaves and freezes well.


French Bread
2 1/2 cups warm water
2 T. yeast
2 T. oil
2 tsp. salt
7 1/2-8 cups flour
Mix. Let set 15 minutes. Divide dough into 2. Roll each part into a log. Place on cookie sheet. It should be the length of the cookie sheet. Flatten to desired width. Brush with 1 beaten egg and 2 T. milk. Let rise  15 minutes. Bake at 350 for 20-25 minutes.

If you want an amazing spread for your French bread, here is my favorite recipe from Taste of Home.

Go-go Garlic Bread
1/2 cup butter, softened
1/2 cup mayo
1 T. Parmesan cheese
2 tsp. garlic salt or use fresh, minced garlic
1/2 tsp. Italian seasoning
1/8 tsp. seasoning salt
1/2 cup Monterey Jack cheese
Mix and spread THICK on bread. bake at 350 for 15 minutes. Oh my. You won't be sorry you made it. Just try not to eat it all yourself.




I've been thinking lots about the calling God has on each of our lives. So often fear of failure keeps us from living out that calling. We stuff it, or ignore it, but it never goes away. We make excuses and decide that we aren't equipped for the job. But God wants obedience, pure and simple! When we avail ourselves to that calling, regardless of how we feel, God can do mighty things through our lives. There is nothing like the high I get after I've ministered in the area God has called me to minister in! Not because I did everything right. but because I'm where I'm supposed to be. It's not about me. It's not even about my abilities. It's about Jesus Christ in me. I am not worthy on my own.

North America is not a pretty place spiritually right now. For whatever reason, God has us here at this time and this place. But not to go about our own business and ignore the needs around us. That has NEVER been His plan. If we as Christians have nothing to offer the lost and dying world around us, then what are we doing in saying we love Jesus? It's time to be bold. It's time to real. It's time to be obedient!

Fall Goodness {Apple Fritters}

There aren't many foods that spell a-u-t-u-m-n quite like the apple. Recently I spoiled my family by making Apple Fritters and I thought I really should share the recipe here.

Apple Fritters

2 eggs
Beat with mixer.

2 T. sugar
1 1/2 c. flour
1 tsp. baking powder
3/4 c. milk
1/2 tsp. salt
Add and mix well.

1 c. apples, shredded
Fold in.

Heat oil to 375 degrees. Using a small cookie scoop, drop dough into oil. Fry until golden brown. Drain on paper towels, roll in cinnamon/sugar and eat!!!! It's hard to stop eating them after you start, so don't say I didn't warn you.

Homemade Cream Soups

Do you ever get tired of buying those expensive cream soups in the store? Do you wonder what's really in those cans? Do you have plenty of chicken broth on hand? Then here's the recipe for you.

Wanda's Cream Soups

Chicken:
6 cups chicken broth
3 tsp. poultry seasonong or chicken noodle seasoning
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. salt
2 tsp. parsley flakes
dash papfika
6 cups milk
3 cups flour


Mushroom:
6 cups chicken broth and water
2 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
dash paprika
2 tsp. parsley flakes
1 4 oz. can mushrooms, chopped fine
6 cups milk
3 cups flour


Boil broth and seasonings. Mix flour and milk. Add to broth mixture. Cook until thick. Cool. Put in containers or bags, 1 1/2 cups in each. Freeze. Makes approx. 8 cans of soup. Thaw before using.

I Love....

...warm spring days, especially following a cold, snowy day.
...taking my kids to town with me when I'm not in a hurry or have a long list.
...good conversations with dear friends.
...talking/learning about nutrition.
...a good {short} run.
...my homemade white chocolate latte.
...salads in any way shape or form.
...dates with my husband.
...serious talks with my kids.
...hearing my husband's latest idea.
...homeschooling my kids.
...hearing my daughters make up songs and stories.
...chocolate, especially homemade cream cheese truffles.
...shopping for bargains, online or in stores.
...cooking.
...reading a good book.
...my new NASB Bible.
...watching my tulips poke their brave little heads out of the ground.
...hearing stories from the 'olden' days.
...thinking about how much God loves me, how quickly He forgets my sins, and how much He wants me to share His love with those around me.

And now, because it's only right and fair to share, my recipe for:

 White Chocolate Latte.

Heat 3 cups of milk.
Put 2 T. instant coffee, 1 tsp. vanilla, and 1/3 cup of white chocolate chips in the blender.
 Add milk and blend until smooth.
Pour into large mugs and add a dollop or 2 of whipped cream.
Makes 2 generous servings.

{This is a favorite after-the-kids-are-in-bed snack at our house.}