Feasting: December 10 - Pumpkin Feast

This beautiful pumpkin was a lovely fall decoration, but the time had come to turn it into a tasty feast.

Two main dishes, pumpkin coconut curry and pumpkin lentil stew, were accompanied by rice and salad and enjoyed by several amazing people.  Then dessert included mint ice cream as well as pumpkin cinnamon ice cream.  Truly a pumpkin feast with several people I care about!

Luke 10:38-42

Now as they went on their way, Jesus entered a village.  And a woman named Martha welcomed him into her house.  And she had a sister called Mary, who sat at the Lord's feet and listened to his teaching.  But Martha was distracted by much serving.  And she went up to Him and said, "Lord, do you not care that my sister has left me to serve alone?  Tell her then to help me."  But the Lord answered her, "Martha, Martha, you are anxious and troubled about many things.  But one thing is necessary.  Mary has chosen the good portion, which will not be taken away from her."

Conversation starter:  

This is the season of advent.  Share about a time that you waited or hoped.

Slow Cooker Pumpkin Coconut Curry:

http://www.tablefortwoblog.com/slow-cooker-pumpkin-coconut-curry/

Pumpkin Lentil Stew:

http://www.yummly.com/recipe/external/Crock-Pot-Pumpkin-Lentil-Stew-780835

Mint ice cream:

Heat in a pot on the stove, but don't boil, a handful of mint leaves in one cup half and half.  Then cool and put in the refrigerator for a few hours.  Strain out the leaves, then mix together with another 2 cups of half and half, one egg, and 1/2 cup sugar in a blender.  Then pour into ice cream maker and mix up ice cream.  When finished, mix in crushed up pieces of Trader Joe's Joe Joe's (seasonal peppermint filling Oreos.

Pumpkin cinnamon ice cream

In a blender, mix one cup pumpkin puree in with one cup half and half.  Add an egg, half cup brown sugar, another two cups of half and half, and one tablespoon of cinnamon and mix until fully blended.  Pour into ice cream maker and voila, you've got ice cream!

Feasting: November 19 - Chili

On a frigid November day, there's nothing better than warming up with a bowl of chili, surrounded by friends.  We continued working our way through Luke's recounting of Jesus feasting as well.  Thanks for another great feast together!

Luke 9:10-17

On their return the apostles told him all that they had done. And he took them and withdrew apart to a town called Bethsaida.  When the crowds learned it, they followed him, and he welcomed them and spoke to them of the kingdom of God and cured those who had need of healing. Now the day began to wear away, and the twelve came and said to him, “Send the crowd away to go into the surrounding villages and countryside to find lodging and get provisions, for we are here in a desolate place.” But he said to them, “You give them something to eat.” They said, “We have no more than five loaves and two fish—unless we are to go and buy food for all these people.” For there were about five thousand men. And he said to his disciples, “Have them sit down in groups of about fifty each.” And they did so, and had them all sit down. And taking the five loaves and the two fish, he looked up to heaven and said a blessing over them. Then he broke the loaves and gave them to the disciples to set before the crowd. And they all ate and were satisfied. And what was left over was picked up, twelve baskets of broken pieces.

Conversation starter: What's something that you are thankful for?

Classic chili

Saute a chopped onion in a large pot.  Add and brown 1 or 2 lbs of ground beef or turkey.  Add a few cans of diced tomatoes (with or without green chili peppers).  Add a few cans of black, kidney, garbanzo, or other beans.  Season with chili powder, cumin, paprika, cayenne pepper, salt, and/or pepper.  Bring to a boil then simmer for awhile.  Serve with corn chips and shredded cheddar.

White chili

On medium heat, cook a chopped onion, 3 cloves of garlic, and 1 Tbsp of cumin.  Cook 2 large boneless, skinless chicken breasts, then cut into small pieces and blend with above ingredients.  Add two cans of garbanzo and/or beans, a can of white corn, some salsa verde and/or chopped green chilies.  Add cumin and other spices to taste.  Bring to a boil then simmer for awhile.  Serve with corn chips and shredded mozzarella.

Pumpkin chili

3-pound pie pumpkin

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 10-ounce cans diced tomatoes with green chilies

2 16-ounce cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

several dashes vegetarian Worcestershire sauce

salt and freshly ground black pepper, to taste

balsamic vinegar, to taste

Peel the pumpkin and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds, then microwave each half cut-side down in a shallow dish of water for 8 minutes, or roast the halves at 450 degrees for about 15 minutes. when the pumpkin is cool enough to handle, shave off the skin with a sharp knife. In a large dutch oven or soup pot (at least 6 quarts) heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently for about 10 minutes. Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender. (Or put it in the crock pot for a few hours).  Before serving, season with salt and pepper. Serve with chopped green onion, shredded cheddar cheese, and sour cream.

Feasting: November 5 - Jambalaya and Stuffed Acorn Squash

This week I continued the journey of creating delicious recipes to share with friends and working our way through Luke's recounting of Jesus feasting. Thanks for another enjoyable evening!




Luke 6:1-5

On a Sabbath, while he was going through the grain fields, his disciples plucked and ate some heads of grain, rubbing them in their hands. But some of the Pharisees said, “Why are you doing what is not lawful to do on the Sabbath?” And Jesus answered them, “Have you not read what David did when he was hungry, he and those who were with him: how he entered the house of God and took and ate the bread of the Presence, which is not lawful for any but the priests to eat, and also gave it to those with him?” And he said to them, “The Son of Man is lord of the Sabbath.”

Conversation Starters: What was your Halloween costume? What is a highlight from the past couple of months?

Jambalaya (from Betty Crocker's Slow Cooker Cookbook)

Chop then saute 1 large onion, 1 medium green bell pepper, 2 medium stalks celery, 5 cloves garlic. Mix these ingredients, 1 large can (28 onces) of diced tomatoes, 1/2 cup chicken broth, 2 cups fully cooked Andouille sausage, 1 tablespoon parsley, 1/2 t. dried thyme, 1/2 t. salt, 1/4 t. pepper, and 1/4 t. pepper flakes into a crock pot. Cover and cook on low setting for 8 hours. Stir in shrimp, cover and cook on low heat setting about 1 hour. Serve with 4 cups cooked rice.

Stuffed Acorn Squash (from Simply in Season)

Cut squash in half and remove seeds. Place cut side down at 350 for 45 minutes or in the microwave for 10 minutes. Remove and fill with stuffing.

Sausage stuffing: Saute 1 lb. sausage, then add 4 celery stalks, 1 medium onion, 2 carrots, and 1/4 cup water and cook for 15 minutes. Mix in 2 cups bread crumbs (or in a pinch blended up Triscuts). Stuff into cooked squash and bake for 10 minutes.

Fruit and nut stuffing: Saute 1 stalk celery, then add an apple (chopped), some sunflower seeds, nuts, raisins, dried cranberries, dried thyme, sage, and oregano. Stuff into cooked squash, then bake for 20 minutes.

Corn bread

Make according to Jiffy Mix instructions.

Salad
Mix spinach, dried cranberries, pear slices, and cheese. Drizzle with a vinaigrette.

Apple sorbet
Peel and chop 4 Granny Smith apples. Mix 1 cup simple syrup and the apples in a blender and puree. Put into an ice cream maker. Top with caramel syrup.

Feasting: October 15 - Potato Soup and Ginger Butternut Squash Soup

I've begun a new tradition of a community dinner every other Wednesday.  We'll work our way through delicious recipes and Luke's recounting of Jesus feasting.  Here are highlights from this week.

Luke 5:27-32

After this he went out and sawa  tax collector named Levi, sitting at the tax booth.  And he said to him, "Follow me."  And leaving everything, he rose and followed him.  And Levi made him a great feast in his house, and there was a large company of tax collectors and others reclining at table with him.  And the Pharisees and their scribes grumbled at his disciples, saying, "Why do you eat and drink with tax collectors and sinners?"  And Jesus answered them, "Those who are well have no need of a physician, but those who are sick.  I have not come to call the righteous but sinners to repentance."

Conversation Starter:  Tell us about a feast you have enjoyed.

Recipes:
Potato Soup
Cook 6 medium potatoes, 1 cup diced celery, 1 medium onion (diced) and 4 cups vegetable broth, until done.  Melt 1/4 cup butter.  Add 1/4 cup flour, 1 tsp salt, 1 tsp adobo seasoning, 1/4 tsp pepper (and whatever other seasoning you want).  Cook until thick.  Add 2 cups milk and cook to thicken.  Mix in to the soup.  For added flavor and heartiness, add 1 1/2 cup cooked sausage.
Gingery Butternut Squash Soup (from Simply in Season)
In a large soup pot, saute 1 large onion (chopped) and 2 Tbps fresh ginger (peeled and minced) in 1 Tbsp olive oil.  Add 2 apples (peeled, seeded, chopped), 1 butternut squash (peeled, seeded, cubed), and 4 cups vegetable broth to pot and bring to boil.  Reduce heat and simmer until squash and apples are tender.  Puree in blender (or mash).  Salt and pepper to taste.

Salad
Mix spinach, dried cranberries, goat cheese, and sunflower seed.  Add balsamic vinaigrette. 

Pumpkin Ice Cream
Mix 3/4 cup sugar and 1 egg in blender, then add 2 cups half and half.  Pour out half of the mixture into separate bowl.  Add 1 cup pumpkin pie puree and 1 tsp cinnamon into the blender.  Return rest of mix to blender and blend until fully mixed.  Pour into ice cream maker.

Their Eyes Were Opened

This blog is christened with a phrase drawn from Old and New Testaments.

In Genesis 3, right after the fruit of the tree in the garden was eaten by Adam and Eve, it says "The eyes of both were opened."

In Luke 24, right after Jesus was resurrected, he walked with his followers interpreting the Scripture.  He joined them for dinner, and he took the bread and blessed and broke it and gave it to them.  "And their eyes were opened and they recognized him."

This blog is a humble attempt of capturing a journey of discovery, of tasting and seeing anew, of entering into the great narrative.