Rebekah’s Tomato Basil Bisque

 2 medium carrots – peeled and chopped

1 medium onion – chopped

2 cans (28 oz.) whole peeled plum tomatoes – drained

2 cups chicken stock

2 teaspoons sugar

1 tablespoon dried basil

1 ½ cups heavy cream

olive oil/butter

salt and pepper

1) Coat stock pot with olive oil or butter and saute carrot and onion at medium-high heat until very tender and caramelized. Salt lightly.

2) Add tomatoes, chicken stock, sugar, and basil. 

3) Bring to a boil.

4) Turn down and let simmer.  The longer the better, but I usually leave it for at least 30 minutes.  As the water evaporates, the flavor increases.

5) Use emulsifier or food processor to blend the soup.

6) Mix in cream last.

7) At this point I taste the soup and decide how much salt and pepper it needs. 

Variations: pinch red chili flakes for spice, chopped red bell pepper, crumbled blue cheese melted in at the end, reduce or omit heavy cream for a lighter soup, or toast some bread in olive oil and top with crunchy homemade croutons.

Bon Appetit! 

Abiding in Him

I have been so refreshed by the Lord's presence the past couple of days.  I've been asking Him for a couple of weeks for this refreshment but little did I realize that I was not spending time in His presence.

Sure I would open my Bible at least once a day.  Sure I was muttering little prayers throughout the day. But "abiding" is an entirely different thing, and I have been totally missing the mark in that department.

"As the branch cannot bear fruit of itself, unless it abides in the vine, neither can you, unless you abide in Me... If you abide in Me, and My words abide in you, you will ask what you desire, and it shall be done for you.  By this My Father is glorified, that you bear much fruit; so you will be My disciples."  John 15:4,7-8

If you followed the logic in those verses it's saying that when we abide in Him and in His Word, we are His disciples, but if we are not abiding, we cannot be His disciples.  It's impossible.  I've tried.  It's not pretty trying to be a disciple when you exclude Jesus from the equation.  He's kind of a key element.

Pray friends.  Spend time abiding at the foot of His throne.  He delights in it.  And by this the Father is glorified.  Cast your cares upon Him, because He cares for you.  Pray.

Feeble Flesh...Mighty God

This is the lesson I'm walking through with my Adonai currently.  My grandmother, Annabelle unexpectedly passed away last Thursday night.  She was obviously advanced in age and it clearly was the Lord's timing for her departure.  But to our knowledge, she had not given her life to Him.  We do not yet know if her soul was rescued from the pit.  Someday we will. 

On Friday I stayed at home to grieve the loss of my Grandma.  I also started to get sick.  Just a common head cold at first, but here I am a week later and still not functioning at 100%.  I do not know what to attribute all of my symptoms to.  But be assured that I've endured much more than a runny nose and headache.  After a four-day-weekend I returned to full days of rehearsals but my body has struggled to get through each day.  Yesterday I almost passed-out for the first time in my life.  So I'll get to my point...the flesh is weak. 

This body in which I've lived for twenty years, persevering through rigorous dance training year after year, stretching and bending and pushing it to its very limits, it is still weak.  Because if my God allows for something to stop functioning properly, it will and I can't fix it.  Only He can because He is My Healer, the Great Physician. 

This concept is especially real to me because I know two strong women who are experiencing human frailty also.  One is a brave woman, married with children whose husband was recently diagnosed with colon cancer.  The other is a girl my age who was in a traumatic car accident with her fiance and he has been (to my knowledge) mostly unconscious in the hospital for over two weeks.  Both of these women I know want with everything in them, to be able to fix their sweethearts.  Again, we are powerless. 

 But when we are weak, He shows Himself strong.  Always.  Everytime.  In every way.  A very present help in time of trouble. 

We need Jesus.  We need His Spirit.  Because our flesh is but dust, and to dust it WILL return.  Make no mistake.  So I think the answer is in Romans 8.  And rather than telling you why here, I simply encourage you to go and read it yourself.  

Today for Breakfast: Best Gluten Free Banana Muffins

Adapted from Chicagonow.com Blog "Gladly Gluten Free".   I adjusted the recipe to be gluten, dairy, and corn free but you would never know it by the taste!  (My husband loves them.)  They turned out so moist and flavorful and pretty nutrient packed too!  Great option for breakfast on the go during this busy season.   Enjoy!!

Gluten Free Dairy Free Chocolate Chip Banana Bread or Muffins - makes 2 loaves or 24 muffins

2 cups gluten free flour mix (Bob's Red Mill)
1 2/4 tsp xanthan gum
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
4 eggs
2 cups mashed, ripe bananas (I used 3 smallish ones)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
3/4 cup chocolate chips (optional - Ghirardelli are gluten free and dairy free)

Preheat oven to 350 degrees. In a large bowl, mix flour, xanthan gum, flaxseed, baking soda, salt and cinnamon. In a medium bowl, mix wet ingredients - eggs, oil, applesauce, vanilla extract, and sugar. Mash bananas in a third bowl. Add wet ingredients to flour mixture, mixing just until combined. Fold in mashed bananas, then add in chocolate chips.

Pour into 2 greased bread tins or 24 muffin cups and top with walnuts. For bread pans, bake 50-55 minutes. For muffins, bake 20-25 minutes or until set and golden brown on top.

Fall is in the Air! (And on our table)

Ok gang.  I have discovered some really yummy ways to welcome the flavors of Fall into my home. (gluten free style!)

 Here are all the delicious recipes if you wish to do the same!

Pumpkin Chocolate Chip Spice Cookies with Icing
(Super Quick and Easy)

Ingredients:

1 box Arrowhead Mills Gluten Free Choc. Chip Cookie Mix
(prepare dough as directed)
Add about 2 tbsp canned Pumpkin to dough and mix thoroughly
Bake as directed on box

For the Icing:
Combine 2 cups powdered sugar with about 2 tbsp canned pumpkin
Add 1/4 tsp of cinnamon, nutmeg, and cloves (or any Fall spices you like)
Mix in 1 tbsp milk at a time until thick icing texture is achieved

After cooling cookies thoroughly dip the tops in the icing and place on cooling rack to harden.  (I dipped mine twice for a double layer of icing ;)


My Favorite Salad
(which happens to have quite the Autumn feel to it)

red leaf lettuce (I like the delicate flavor of these leaves)
dried cranberries
boneless skinless chicken cutlet (cooks evenly and fast!)
walnut pieces
honey
coarse grain mustard
olive oil
balsamic vinegar
salt and pepper

Walnuts: I prefer them slightly sweetened so I spread them out on a baking sheet, drizzle with honey and/or organic sugar and bake at around 350 until golden brown.  You'll be able to smell the goodness when they're done!

Chicken:  Marinate in equal parts of mustard and honey, plus salt and pepper to taste, and a drizzle of olive oil to coat.  Cook thoroughly in skillet at medium-high heat. (maybe 5-7 minutes each side?)  Set aside to cool.

Dressing:  Whisk together equal parts honey and mustard, plus 2 to 1 ratio of oil and vinegar respectively.  Salt and pepper to taste.  (Really taste it because everyone likes they're dressing a little different. Don't take my word for it.  Have a little fun adding more mustard or balsamic for a stronger taste, or dilute with oil for subtle, or add some honey for a sweeter bite.)

Combine all prepared ingredients and enjoy a suprisingly warm, satisfying Fall salad!


Butternut Squash and Pumpkin Soup with Portabellos and Cumin
(also super quick and easy)

1 large box Pacific Natural Foods Organic Butternut Squash Soup
1/2 sweet brown onion chopped
1-2 portabello mushroom caps chopped
1 clove minced garlic
3/4 cup canned pumpkin
2 tsp cumin
salt and pepper

First heat up the soup pot at medium-high and saute' onion in olive oil until tender.  Then add mushrooms, garlic and pumpkin.  After onion and mushrooms are pretty much as cooked as you would want them add in the soup and the seasonings.  Bring to a steady boil and then lower heat to simmer.  Taste at this point to make sure it's well seasoned because the boxed soup and pumpkin is really bland!  They need some spicing up. ;)



Baked Acorn Squash with Butter and Sugar
(pretty self explanatory I think)

Cut acorn squash in halves and place cut side up in baking dish of your choosing.  (a square one will help to hold them up and therefore cook evenly) Bake at 450 for about an hour or until really tender.  (The more tender the better!)  To serve spread butter over the top and sprinkle with regular or brown sugar.  Grab a fork and dig in.  This is filling enough by itself for a light meal, but also great as a starch or side dish.


Enjoy friends!

Tonight's Menu: Asparagus Mushroom Risotto with Chicken Breast and Balsamic Reduction...For Two!

Ingredients:

olive oil
small Sweet Onion chopped
1 Cup Arborio or Jasmine Rice
2 Cups Chicken Stock
1/2 Cup Milk of choice
6 Large Button Mushrooms roughly chopped
1/2 a bunch of Asparagus cut into 1-2 inch pieces
1 large clove of Garlic minced
salt and pepper

2 tablespoons of Butter
2 Chicken Breasts
dried Basil, salt and pepper

Balsamic Vinegar


Coat bottom of medium sized pot with olive oil and turn to medium-high heat.  Saute' onion until well tenderized.  Add rice and stir thoroughly.  Now add stock a little at a time, stirring in between until liquid has evaporated.  With the last of the stock add mushrooms, asparagus, and garlic and mix thoroughly.  Add milk, stir, and cover.  Reduce heat to low and let simmer for 20 minutes, stirring half way in between. (if needed add a splash of water if it's getting too dry)

While Risotto is simmering, melt butter in pan set at medium-high.  Season Chicken on one side with salt, pepper, and basil and place in pan seasoned side down.  Season other side.  Cook until both sides are golden brown and center is cooked through.  Remove from pan and cover.

Lastly, pour about 4-times as much balsamic vinegar as you would like the reduction to yield, into the same pan as the chicken.  Don't get too close as the pan is still hot and the evaporating vinegar will burn your eyes.  (just like raw jalapenos when they're cooking)  Balsamic will reduce in just a couple minutes.  Lower temperature if needed.

If you wanna look like a restaurant chef, scoop a nice helping of the Risotto onto the middle of your dinner plates, gently place the chicken at an angle on top of that, and drizzle with reduction as desired.

This is comfort food done light.  It's warm, it's satisfying, and it doesn't leave you feeling like you should take an evening stroll to digest.  Although with these nice Autumn evenings drawing near I would not mind a stroll outside with my man.


Enjoy!

Simple Delights...

They really are the best ones.  Approaching signs of cool Autumn afternoons.  Catching up with far away friends and family members.  Abundant words of encouragement and prayer given.  New adventures looming on the horizon.  All things pumpkin.  All things sweet and comforting.  I'm beginning to really understand why King Jesus pleads with us to rest, be still, be quiet, wait, trust, rejoice always, and do not forsake assembling together to encourage one another.  These are the simple delights that make life in Christ Jesus so beautiful, so rewarding, so filled with....LIFE!  I believe that life lived in a busy storm of ministry, good works, and acts of service is possibly the most empty existence imaginable.  King Jesus commands us to examine the birds, the lilies, live like these, (Matthew 6:25-33) and I'm beginning to see why.  He delights in knowing us.  He delights in us knowing Him.  Creation proclaims His glory!  Peaceful walks along a river lined with fall-colored trees, things like coffee, pastries, and fellowship enjoyed in the warmth of our homes, creating in the image of our Creator, new life brought into families, these are gifts from Our Blessed Creator directly to us.  What are we accomplishing by neglecting them?

"And who of you by being worried can add a single hour to his life?"                                                                      Matthew 6:27

I have decided to ask Jesus for more of these simple pleasures.  More than that, I wanna ask Him for time away from and in the midst of service, responsibility, and duty in order to enjoy them.  I've been thinking about the fact that He desires for us to truly know Him, and to continually seek to know Him more.

"Ask, and it will be given to you; seek, and you will find;...For everyone who asks receives, and he who seeks finds..."
                                                                            Matthew 7:7-8

On that note, here is a simple recipe for warm pumpkin scones that I am trying out today.  We are going over for dinner to the home of dear friends, mentors, and ministry partners tonight.  I pray that they too would be reminded of how immensely our Savior delights in our simple delights.

For the Scones:

1. 2 cups all-purpose flour
2. 1/4 cup and 3 tablespoons granulated sugar
3. 1 Tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 teaspoon ground cinnamon
6. 1/2 teaspoon ground nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon ground ginger
9. 6 tablespoons cold butter, cut into 1-inch cubes
10. 1/2 cup canned pumpkin puree
11. 3 tablespoons half-and-half
12. 1 large egg

For the Powdered Sugar Glaze:

1. 1 cup plus 1 tablespoon powdered sugar
2. 2 Tablespoons milk

For the Spiced Glaze:

1. 1 cup plus 3 tablespoons powdered sugar
2. 2 tablespoons milk
3. 1/4 teaspoon ground cinnamon
4. 1/8 teaspoon ground nutmeg
5. 1 pinch ground ginger
6. 1 pinch ground cloves

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Yield: 12 scones

Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.