Trust His Heart

....that moment (or those moments) when clarity is shed on something that didn't work out despite your best efforts and you've been kind of wondering WHY NOT ever since....

And you say, "WOAH, nellie. Thank you, Lord"....

He knows best. Yes, He does.

Do you ever wonder just how many bullets we dodge, thanks to Him not working out the things we thought we wanted??? 

Homeschool Mother's Journal

In my life this week…

• a boys' sleepover
• a belated & combined birthday party for my boys
• VBS for my boys
• running errands while they've been at VBS  
• planning for Middle School camp/searching for creative inspiration for the girls in my cabin

In our homeschool this week…

• Ashlyn & I have done lots of Math while her brothers were at VBS  {I think my boys got the better deal this week ; ) }
• lots of time at the library at our church!

Helpful homeschooling tips or advice to share…

Just Keep Going

Places we’re going and people we’re seeing…

We're leaving tomorrow for GA....Wild Adventures, here we come!!  Plus, a visit to my Granny & to a peach packing shed =)

My favorite thing this week was…

Hearing a VBS leader compliment my 5th grader on being extra kind and extra helpful ♥

Things I’m working on…

A few things for me!!  Pictures coming..... =)

I’m reading…

The Bible in 90 Days

The Sweetest Thing by Elizabeth Musser

Jonah:  Navigating a Life Interrupted by Priscilla Shirer  (doing this Bible study on Wed. nights at my church.....highly recommend it!!)

I’m cooking…

On the grill!!  We just replaced ours, and I'm loving having one again!!

I’m grateful for…

Another month where all the bills have been paid.....after years of on again/off again employment, each month that goes by and they are paid is a reason to rejoice ; )

I’m praying for…

God's continued provision

A photo, video, link, or quote to share…

Last day of VBS......Big Apple Adventure

Is it okay that the fact that this is his last day of VBS ever makes me sad?!  I mean, as a participant, and not a volunteer?  His last event in the Elementary Dept. at church....I'm sad.  Yes, I am.  But looking forward to the years ahead.....I just wish I could slow down the growing up process.  Just for a little while.  

Wasn't it just yesterday that he looked like this???

Quick Peach Crisp

The calendar may not say it's summer yet, but here in the South {Florida, specifically} it sure is feeling like it!  Being a major foodie, one of my favorite parts of summer is the flavors!! ; )

This past week, we excitedly cut into our first watermelon of the year, and arrived home from a beach day on Monday to find a surprise waiting for us on our doorstep!  One of my favorite flavors of the season happens to be peaches......and I am convinced that there ain't nothin' quite as sweet as a juicy Georgia peach!!!  With family in The Peach State, I've got connections and get them straight from the packing shed every summer.  My mom was coming home on Memorial Day from a weekend visit with my Granny and delivered a huge box! =)

If you live within driving distance or happen to be passing through close enough to Musella, GA, you should consider making a pit stop at Dickey Farms, visiting their packing shed or shop and picking some up!  Trust me.  They grow the BEST peaches and have been doing it since 1897!!  Visit their website for lots of interesting facts and tons of recipes as well!

We've been going to town on these peaches all week, but I spotted several that needed to be used ASAP.  I whipped up a double batch of Quick Peach Crisp because I will never, ever let a precious peach be wasted if I can help it! ; )  You can use another type of fruit if you don't have peaches {or, (gasp!!!!) if you don't like them}.  As always, I'm posting the original recipe with my whole grain substitutions in parenthesis.  Alas, no picture for you.....I took it out of the oven as I was leaving for my Thursday evening choir rehearsal and it was not picture-worthy the next time I saw it!  Greedy little beggars.......but I gotta love 'em! =)

Quick Peach (Fruit) Crisp

4-5 cups sliced fresh apples, peaches or pears 

 Tbsp. lemon juice

2/3 cup firmly packed brown sugar

2 Tbsp. all-purpose flour (or freshly ground soft wheat or oat groats)

1/2 cups regular oats, uncooked

1/2 tsp. ground cinnamon

Dash of salt

1/3 cup butter or margarine

Vanilla ice cream (opt)

Place fruit in a lightly greased 8-in. square baking dish; sprinkle with lemon juice.  Combine sugar, flour, oats, cinnamon and salt; cut in butter with pastry blender until mixture resembles coarse crumbs.  Sprinkle crumb mixture over fruit.  Bake at 350 for 30 minutes or until fruit is tender and topping is browned.  Serve with ice cream, if desired. 

Yield: 6 servings {haha! not in this house ; ) }

**When I double this, as I usually do, I often lower the fat by not doubling the butter.  If your fruit is very juicy (like my peaches were), the juice from the fruit makes up the difference in the moisture content.  I feel less guilty with less butter, and it's still oh-so-yummy!  We want-to-be-healthy-but-really-like-to-enjoy-our-food people have to use all the tricks we can find! ; )

Speaking of Summer, make sure to stop by and visit me every Monday beginning June 6 ~ Sept. 7.  I am so excited to have been asked to collaborate along with

 Ticia at Adventures in Mommydom,

Ann at Harvest Moon by Hand,

Tiffany at Sweet Phenomena  

and our host, Nicole at Mama to 4 Blessings' "Fun in the Summer Sun" Blog event! 

We'll be posting some super fun summer activities that our families enjoy, crafts, recipes & keeping it cool in the summer heat tips and ideas! ; )

Tasty Thursday

Zoned Hummus

From Zone Perfect Meals in Seconds. This is my favorite hummus recipe - the ingredient list may look a little strange, but it has delicious flavor and a great balance of protein/carbs/fat. My family is a big fan of hummus, and say they prefer my hummus over any other. We're serious about enjoying our food, so I'm pretty sure it's not just flattery! ; )  I often serve it alongside quinoa tabouleh as an appetizer with pita bread/pretzels/crackers/celery for dipping or as a spread in wraps, etc.  Grill some mushrooms & chicken (for the carnivores) and wrap it, along with the tabouleh, all up in a whole grain wrap or pita. YUM.

Zoned Hummus

{Sorry, no pic today.  It looks like.....hummus! ; ) }

Ingredients:

2 cups chickpeas, drained, canned, cooked ( save juice)

14 ounces tuna in water, drained, canned, no-salt

2 hard-boiled eggs

1/2 cup tahini, raw or 1/2 cup sesame tahini, raw, toasted, unsalted

1/3 cup lemon juice, fresh ( 1 lemon)

1/4 cup fresh parsley, minced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1 cup filtered water or 1 cup chickpea liquid

1/2 teaspoon sea salt (optional)

ground paprika ( to garnish)

Directions:

Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor.

Add sea salt if desired.

Cover and process until smooth, stopping to scrape down the sides with a spatula.

Add additional water as needed to blend. Taste and adjust the seasonings.

Cover and refrigerate.

Quinoa Tabouleh - Recipe

Back when my life was my own (or, I thought it was - aka: before children), I was going to school  for Interior Design while working as a store manager for a local decorative fabric store.

One of my very ♥sweet♥ employees was an older lady named Mary Tringadjis, who kind of adopted me into her family and treated me as such ♥.  Mary introduced me to the wonderful, amazing flavors of Greek and Mediterranean food and made the most amazing Baklava I had ever tried, or have tried since.  I thought I didn't like baklava until I had hers ~ I am convinced no one could make it like she could!  When I was expecting my daughter, she would bring me all of my favorites on a regular basis. =)

While this isn't a recipe for Baklava, it is a Mediterranean recipe and every time I make it, I think of Mary and silently thank her for exposing me to what has now become my favorite Ethnic cuisine......and I sometimes close my eyes and imagine I am in the one place in the world I would go if I could:

Care to join me? ; )

Unfortunatley, I'm not there right now.  : ( 

But, I am starting a fruit and veggie fast today.  Because I am exhausted.  Really exhausted.  And don't feel well......and kind of tired of not feeling well.  Often when I get in this run-down rut, I find that fasting and praying helps get me back where I need to be.  So, that's what I'm going to do......and this recipe fits into my fast for lunch or dinner.  When I'm not fasting, I combine it with my homemade hummus and grilled portebello mushrooms and wrap it in a whole grain wrap.  Amazingly, wonderfully, healthfully delicious!!

Quinoa Tabouleh

Photo by Timeless Gourmet

 Prep Time: 10 mins Total Time: 30 mins Servings: 6-8

Ingredients :

1 cup quinoa
2 cups water
1 -2 medium tomatoes, cut into cubes
1 medium onions or 6 green onions, finely chopped
1 medium cucumbers, peeled and cut into cubes
1 small green peppers, seeded and cut into 1/2 inch cubes ( opt)
1 bunch parsley, finely chopped
1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
1/3 cup lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon sea salt
pepper

Directions:

Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.

In a medium saucepan, bring the water and quinoa to a boil over high heat.

Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes.

Let cool completely.

Stir the tomatoes, onion, cucumber and parsley into the quinoa.

In a small bowl, whisk together the lemon juice, oil, garlic and salt.

Pour over the quinoa and toss well.

Cover and refrigerate for at least 30 minutes before serving

The Homeschool Mother's Journal ~ Joining The Journey

Linking up with The Homeschool Chick and The Homeschool Mother's Journal today.....because Homeschool Moms are my favorite kind! ; )

In my life this week...

CHAOS.  Frustration. <------Not School-related.   Productivity......and not.  Fast food.  : (   Busy days.  Sleepless nights.  Migraines.  Tears <------Also not School-related.  Laughter. Smiles.  Songs.  Friends.  Sweet notes of encouragement. 

My house feels like it's been turned upside down.  Furniture piled up against walls and items that could be moved to other rooms have been moved to make room for new flooring and new paint.  After living this way for a week, I'm starting to go crazy!!  Flooring is still not down.  After several days of fighting with it, it has been decided to do something else. 

Aggravation.  Claustrophobia.

I have Sweet Diva orders to complete and very little room to move!!  I can't think when there's chaos.  When there's no room to move.  Must. Take. Deep. Breaths......Often.

The painting, however, is looking great! =)  It's going to be worth it.  When it's over!!


In our homeschool this week...

Due to some of the above, we have done a half-school week.  Co-op subjects were done.  Science, History, Writing.  Math and Language Arts ~ we'll catch up on when most of our friends are taking their Spring Break.  Or add a little to each regular day until we're caught up.  It's a freedom we relish.  =)


Places we're going and people we're seeing...

Lowes. Walmart (yuck).  Target.  Grocery Stores.  Yes, I know.  The excitement of running errands is overwhelming.  ; )

♥ Hobby Lobby ♥ Church ♥

Co-op. =)

My favorite thing this week was...

2 things: 

~ Watching my 5th grader sing with his choir in church Wednesday night.....for the last time as a 5th grader (except for our children's musical coming up) while praying that he will not lose the song in his heart, his devotion to the Lord, and his sweet, sensitive spirit in the years to come.  Bittersweet. 

~ On the way home from church that night, my 3rd grader says, "Mom, I got the words to my solo that I'm singing next time we sing.  Do you want me to sing it for you?" ♥  There is nothing sweeter than a child's voice singing songs to the Lord. ♥  And yesterday, when I wasn't feeling well, "Mom, do you want me to sing my song for you?  It might help you feel better."  And so he did, repeatedly throughout the day. = )  Did it make me feel better?  Oh, yes.....it did.  Every single time.

What's working/not working for us...

Not thrilled with the writing program at co-op.  Will def. be adding to it next year.....trying to decide what that will be.  Love, love, love Shurley English, but afraid that both will be too much.  I can't decide on anything right now.  Because of the chaos, clutter, and claustrophobia.  They cause my brain to short-circuit.  Really.  I have issues. ; )

Homeschool questions/thoughts I have...

Will I ever reach a point where I'm not second-guessing everything I/we do?  Will I ever feel I am successfully balancing all of my resposibilities?

Can I take a nap?  For a week? 


A photo, video, link, or quote to share...

from my 3rd grader ~ you can enlarge the pic by clicking on it if you care to read it =)

Maybe I'm doing something right, after all. ♥

Curried Chicken Lettuce Wraps

I am starving.  Really.  So hungry right now.  And I want to make this....but I don't have all  the ingredients.
Sigh. 

Seriously, this is one of my most-loved chicken salad recipes.  Eat it by itself, stuff it in a pita pocket, roll it in a tortilla....or, as the name and pic suggest ~ make a pretty and low-carb lettuce wrap! 

I sometimes try to make it just for myself.  You know, make a batch for a healthy and delicious lunch option that will last me a few days because it's so good I don't get tired of it.  But these beggars that live with me always have to stick their noses in my business! ; )

Turns out they love it, too.....so that batch that is supposed to last me a few days usually lasts ONE.  Ahhhh....the joys of family life!  Sharing is sometimes highly overrated.

Curried Chicken Lettuce Wraps

The pic doesn't do it justice........just trust me.  I like good food!

Ingredients :

1/2 cup sour cream (or reduced-fat sour cream)

1/4 cup mango chutney

1/4 cup mayonnaise (or light mayo) 

1 teaspoon curry powder

1 clove garlic, minced

1/4 teaspoon salt

1/2 cup celery, diced

1 apple, cored and chopped

1/4 cup red onions, diced

2 cups diced cooked chicken breasts

1/2 cup dried cranberries

12 lettuce leaves (I use leafy green - or serve on a bed of fresh spinach)

1/4 cup sliced almonds

Directions :

Mix first 11 ingredients together (sour cream to dried cranberries).

Put approximately 1/4 cup mixture on lettuce leaf and sprinkle with 1 tsp almonds.

Roll up and enjoy!

Apple-Cranberry Wheat Muffins

Posting one of our favorite muffin recipes today ~ as far as my kids are concerned.....any day that begins with warm, homeade muffins is a good day indeed!  As always.....my fresh whole grain substitutions, as well as any others, are in parenthesis.

Busy mom tip:  sometimes I'll double the recipe and bake in two loaf pans instead, adjusting the time as necessary.  This saves me time in more ways than one:  loaf pans are easier and quicker to clean, and I can freeze the extra loaf for another time. =)

When I bake it in the loaf pan, my crew also enjoys it warm with cream cheese (Neufchatel - 30% less fat) if we have it!

Apple-Cranberry Wheat Muffins

photo courtesy of Luv2Bake @ food.com

Ingredients :

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

(or omit the 1st two ingredients and use 3 1/3 cups freshly ground soft wheat or a combo of ground soft wheat and ground oat groats)

1/2 cup granulated sugar

1/4 cup toasted wheat germ

2 teaspoons baking powder

1 teaspoon ground cinnamon

2/3 cup carnation fat-free evaporated milk { 5 ounce can} - (or low fat milk if you don't have evap.)

1/3 cup 100% apple juice, Premium

1/4 cup vegetable oil  (or 1/4 cup unsweetened applesauce)

1 large eggs

1 1/4 cups baking apples

3/4 cup dried sweetened cranberries (OCEAN SPRAY CRAISINS)

1 tablespoon cinnamon sugar

Directions:

Preheat oven to 400º F.

Grease or paper-line 12 muffin cups.

Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.

Add to flour mixture; stir just until moistened.

Fold in apple and cranberries.

Spoon batter into prepared muffin cups, filling 3/4 full.

Sprinkle with cinnamon-sugar.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 2 minutes.

Remove to wire rack to cool slightly.

Serve warm.

Pumpkin Pancakes

Earlier this week, I walked into the kitchen to clean up breakfast and lunch dishes while pondering what I wanted to make for dinner, and found this on the dry erase board......

The ♥Mom♥ in me was taken by the sweetest of this unexpected note, but the teacher in me had a hard time overlooking the spelling mistakes.  I made a deal with the writer: if he could fix the spelling mistakes without my help, he would get what he so sweetly asked for.

I posted this pic on Facebook, and received a couple of requests for the Pumpkin Pancakes my son was requesting.  If you were one of those people, this one's for you......and anyone else who happens to stop by! ; )  They are indeed delish ~ serve with butter maple syrup for a Fall/Winter taste of Heaven (we actually even like them without syrup)!

Sharing the original recipe, with my substitutions of freshly ground wheat in parenthesis for my fellow wheat grinders.

Pumpkin Pancakes

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour (or 2 1/2 cups freshly ground soft wheat)

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

The Emperor's Slow Cooked Chicken (Crock-Pot)

Originally from 30 Day Gourmet, I double the sauce and add a bit of  red pepper flakes to spice it up some.  Serve with rice and vegetables or Lo Mein.

Ingredients:

3 1/2 lbs fryer, parts fresh (thighs work well - chicken or turkey)

2 tablespoons vegetable oil

1/3 cup light soy sauce or 1/3 cup low sodium soy sauce,

2 tablespoons brown sugar

1 teaspoon garlic, minced

1 teaspoon ginger, ground

1/4 cup almonds, slivered (optional)

green onions, sliced (optional)

red pepper flakes (optional)

Directions:

In a large skillet over medium heat, brown the chicken in the oil on both sides.

Place the browned chicken parts in a slow cooker.

In a bowl, combine the soy sauce, brown sugar, garlic, and ginger.

Pour the sauce ingredients over the chicken parts.

Cover the slow cooker with a lid and simmer on high power for one hour.

Reduce the heat to low and cook about 5 hours longer, or until the meat juices run clear.

Place chicken on plates or a serving platter; spoon sauce over chicken and sprinkle with almonds and green onions, if desired.

(I like the sauce just a bit thicker than this recipe - I whisk together a little sauce and cornstarch in a saucepan, then gradually added the rest of the sauce until thickened to the consistency I prefer before spooning over chicken.).

Serves 6.

Since this recipe finishes its cooking in less time than most crock pot recipes, you can fully cook this one ahead of time and freeze, then reheat it and it will turn out great.....I'm all for make-ahead meals! ; )

 

Flax Oatmeal Cookies

Posting this recipe today in honor of my references to oatmeal and flax in earlier posts this week. I thought I might as well have a theme going....and, in that spirit, I chose the most wholesome one in my collection! ; ) 
I got the original recipe from Breadbeckers - the co-op where I order my wheat and bread baking supplies from, and have added my changes/suggestions/addtions.
Posting for any fellow wheat grinders out there! :) **NOTE**Flour amounts will not be the same if using store-bought all-purpose or wheat flour. Use 1/2 cup less flour for every 2 cups if you'd like to make these with all-purpose.

Flax Oatmeal Cookies

 

Ingredients:

1 cup butter (I sometimes replace 1/2 cup of the butter with 1/2 cup creamy peanut butter for a healthier-fat/more protein alternative)

1 cup sucanat with honey (or 1 cup granulated sugar)

1 cup molasses sucanat (or 1 cup sucanat or brown sugar)

2 eggs

1 teaspoon vanilla

2 cups freshly ground hard white wheat flour (I often use soft white wheat)

1 cup oatmeal

1/2 cup flax seeds, Milled

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups almonds, chopped

2 cups chocolate chips (optional)
1/4 tsp. cinnamon (optional)

Directions:

Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste.

Add eggs and vanilla and beat well.

Mix dry ingredients and stir into creamed mixture.

Add almonds and Chocolate chips.

Make into 1" balls and place on ungreased cookie sheet 2" apart.

Bake at 350 degrees for 10 - 12 minutes.

Makes about 5 dozen cookies.

**Optional Chocolate Chip Variation w/out Oatmeal:

Use 3 ½ cups fresh Soft White Wheat Flour.

Omit Oatmeal.

Use 1 ½ cups of Shredded Unsweetened Coconut in place of chopped almonds.

Use 2 cups of Chocolate Chips (or more).

Mix as directed in above recipe. 



Lone Star Pot Roast (Dutch Oven or Crock Pot)

The recipe gives instruction for making this in a Dutch Oven, but it also works well in the crock pot, and that's how I prepare it 95% of the time.  For the crock pot, brown the roast, then place in crock pot with the next 5 ingredients. I let it cook on low all day, then stir the next 2 ingredients into the broth, switch to high and let cook until thickened (approx. 20 min.) if serving with gravy. Serve with yellow or Spanish rice.

I often don't make the gravy and instead shred the meat and use it for burritos, etc....In fact, I usually double the recipe, omit the gravy, then shred the roasts when cool enough to handle.  Spread the shredded meat in a layer on cookie sheets and stick in the freezer just until frozen.  Break into pieces and place in a freezer bag ~ you now have ready-to-use meat (with wonderful flavor) for any of your Mexican and Southwestern recipes......and, it's a REALLY nice change of pace from ground beef!  : )

Lone Star Pot Roast

Ingredients:

1 (3 -3 1/2 lb) boneless beef chuck roast

 2 tablespoons cooking oil

1 (14 1/2 ounce) cans tomatoes, diced & undrained

1 (4 ounce) cans green chilies, chopped

2 tablespoons taco seasoning mix

2 teaspoons beef bouillon granules

1 teaspoon sugar

1/4 cup cold water

3 tablespoons all-purpose flour

Directions:

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies,taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2 ½ hours or until the meat is tender.

Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan.

Combine the cold water and flour; stir until smooth.

Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minute Slice roast.

Serve with gravy.

Serves 6 to 8.



 

Raspberry Chicken

Getting back on track in more ways that one.......back on schedule with "Oh, Taste & See Friday" Recipe posts......& with healthy me!!  After two months of not-so-healthiness, I feel like the Good Year Blimp ; ) and not liking that feeling so much.  Offering a healthy ~ and yummy ~ recipe that is on MY menu this week!  I double it for my crew......



Raspberry Chicken

This is a wonderful chicken recipe that is so easy to make. If you pound your chicken to an even thickness (about 1/2") the times should be pretty accurate. Sometimes I make extra to have the next day - chopped over a bed of mixed greens, toasted walnuts & a raspberry vinaigrette.

Ingredients :

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

4 boneless skinless chicken breast halves ( 4 ounces each)

1/4 cup seedless raspberry jam

2 tablespoons orange juice

2 tablespoons red wine vinegar

Directions:

Combine thyme, sage and pepper; rub over chicken.

Lightly brown chicken in a skillet coated with nonstick cooking spray.

Transfer to a 9-in. square baking dish coated with nonstick cooking spray.

Cover and bake at 375 for 15 minutes or until juices run clear.

In a saucepan, combine jam, orange juice and vinegar.

Bring to a boil; boil for 2 minutes.

Serve with the chicken.

Yield: 4 servings.