Beth Moore · Changes · fall · friends · Quotes · Seasons · Uncategorized

Drought

Fall trees

Living in the Sunshine State, we are accustomed to a lot of sun.  We haven’t had a good rain in a couple of months, and we have been in a bit of a drought.

Today, we have had a bit of rain.

“Sitting outside.  Heard raindrops patter the leaves before they ever graced the dry ground. Oh, to hear God’s Spirit pouring midair and look up.” – Beth Moore

I have been a drought of self doubt…knowing better.  I feel as though I am in a season of renewal.  Shedding my fears, and negative thoughts.  I question so much…am I good enough?

Listening…feeling the rain…grateful for the earth, rain, and leaves.  God’s spirit talks to us everyday…just have to want to see it.  What I hear today is renewal.  A new season is approaching…

Blessings.

 

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Bariatric Surgery - My Story · Dinner · fall · friends · roasted · Uncategorized · Vegetables · WLS

Broccolini

If you have read my blog for any length of time, you know that I love roasted vegetables.  I tried roasting this broccolini to go with the Salmon and Orzo the other night.  I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.

Two pounds of broccolini, washed, and dried off.  Place on a baking sheet (I line my with foil).  Sprinkle olive oil, salt and pepper.  Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked.  Grate two cloves of garlic over the vegetables, and the zest of one lemon.  Bake for another ten-fifteen minutes or until they are tender.  Sprinkle lemon juice over before serving, and enjoy!

Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable.  Add in the lemon and garlic, this makes a wonderful side dish.  At least for me.

Blessings.

2019 · Chicken · cooking · fall · Pork · Sauce · Uncategorized

Fig Sauce

I have used this sauce now on both chicken and pork.  I love the added flavor to the meat.

Chop one large shallot and grate two garlic cloves, add salt and pepper.  Heat in a bit of olive oil until translucent.  Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves.  Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice.  I have used this on burgers, chicken, and as a dipping sauce for egg rolls.

Enjoy!

 

2019 · cooking · Dinner · fall · Pork · Uncategorized

Pork Tenderloin

I made a roasted Pork Tenderloin to go with my sweet potato risotto.  One pork loin, at room temperature, and patted dry.  They are normally packaged with two smaller loins in one package.  Perfect for just David and I.Thoroughly salt and pepper all sides of the loins.Sear in a hot pan until golden on all sides.Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees).  Roasted for about ten to twelve minutes.Rest for about 5 minutes (tented with aluminium foil), then slice across the grain.  My plate below.David’s plate and his has the Fig Balsamic sauce on the pork.  Recipe coming tomorrow. 

Blessings!

2019 · Arkansas · fall · Florida · Friday · Random Stuff · Random Thoughts · Seasons · Uncategorized

Friday

Hoops and Yoyo Fall Friday

It seems to me that everyone is in love with pumpkin spice the minute Fall season is mentioned.  For those of you that don’t know, I live in the Panhandle of Florida, where the high temperature today is forecast for 94 degrees with a low of 74 degrees (like at 10:00 p.m.).  UGH.  I just can’t.

I love pumpkin pie, and sweet potato pie and all that goes with those yummy things, but I just can’t with the coffee and drinks.

I miss this:

Fall trees

The colors…the crispness in the air…the true feeling of Fall.  It is this time of year I miss Northwest Arkansas.  The trees there are gorgeous in the Fall, as I am sure they are as well in many other North or Northeast areas.  Here, it is brown and green…all the time.

So with that…Happy Friday.  I hope you have a great day.

Bariatric Surgery - My Story · cheese · cooking · Dinner · fall · rice · Uncategorized · Vegetables · WLS

Sweet Potato Risotto

Craving Fall flavors in Florida is sometimes difficult especially when the temperature outside is 95 degrees.  Ugh…but we turn down the AC, and cook.

A simple risotto with one sweet potato (chopped and roasted with olive oil, salt and pepper for about 25 minutes at 350 degrees).Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.Add salt and pepper, and cook until translucent.Add in a cup rice, stirring to coat the rice with the butter.  Cook until a bit browned.For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).I also added four cloves of roasted garlic (smashed).  It adds a nutty flavor and isn’t in your face garlicky.  Add about a half of cup of liquid at a time, and stir until adsorbed.Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.When the rice is done, add in the cooked sweet potato.  Stirring gently. Then my favorite part gets added – the Parmesan cheese.  I like large bites of cheese, so I add in slices instead of grating it into the rice.David’s plate below.  I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).And my plate (note the extra Parmesan cheese!).  I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup).  I do concentrate on eating the protein first especially since my gastric sleeve surgery.

What flavors are a must for you in Fall (even when the temperatures aren’t agreeing with you or Mother Nature)?

Blessings.

Bariatric Surgery - My Story · Dinner · fall · Pork · roasted · Uncategorized · WLS

Pork Roast

I had a rump Pork Roast in the freezer that needed to be cooked.  So, I decided to throw some things together and cook it.

Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important.  “Brown food is good food.”  Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth.  Bring to a simmer, and cook for approximately 20 minutes.  Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice.  It was super moist, and really had depth of flavor with the garlic and bay leaves.

Served with roasted baby potatoes, and broccoli.

Blessings.