My mom has a special touch with soup. She has the power to whip up delicious soups without a recipe or a plan. She can take whatever ingredients are laying around the pantry and create delicious hearty stews. While I have yet to inherit this superpower, I’ll stick to making adaptions of delicious recipes. WhileRead more
This recipe is a trusty stand-by. I’ve made it several times in the past and it continues to be a delicious fall soup. It’s hearty and chunky and keeps well so you can make it in advance if necessary. Fortunately it doesn’t take long to cook either, so it’s perfect for a week night dinnerRead more
While apple picking the other day, we discovered an intriguing new-to-me squash. It looked like a blue-gray pumpkin. Feeling adventurous, we got a small one to try out. And despite the heat, I whipped up this creamy soup for dinner. This is a really easy way to make a soup. Everything gets roasted together onRead more
Tuesday was supposed to be warm but rainy, or at least that’s what the weather forecast was when I planned my menu for SCL dinner. Unfortunately for me, the rain came on Monday and Tuesday was just hot. Despite the heat I carried on with my planned menu, and boy am I glad I did.Read more
This was a great spring dish. Light and refreshing, with a lovely green color, this soup is like spring in a bowl. ‘Fresh’ Pea Soup Makes 6 cups: About 195 calories per cup Adapted from The Kitchn 2 Tbsp butter 1 leek, sliced and washed 1 russet potato, peeled and diced 4 cups vegetable brothRead more
Tuesday started the second term of the School of Christian Living, so the catering continues for at least another 6 weeks! Yay! I’m enjoying it way more than I ever thought I would! This week was really hard to find something I was inspired to make. After much discussion with Mom, and looking through allRead more
A Wesley Seminary class came to Seekers for a field trip and I was asked to cater and talk about what it was like growing up in the community. I decided on a Roasted Vegetable Minestrone from the Pioneer Woman. However I didn’t want to deal with the pasta because I was afraid it’d getRead more
For week 5 of SCL, I decided to go with an Asian theme. Mostly because I wanted to do all my grocery shopping at H-Mart which seems to be significantly cheaper. I didn’t want to do a rice dish because I didn’t want to deal with taking rice cookers to church. My one regret withRead more
For week 4 of SCL, I went back to an old favorite, Pumpkin and Black Bean Soup. My sister first introduced me to this recipe while I was in undergrad, and it was a trusty stand-by for many years. I must have overdosed on it at some point because I haven’t made it in years,Read more