Roasted Veggie Soup

Roasted Veggie Soup

Prep time: 15 minutes

Cook time: 1 hour, 40 minutes

Yield: Serves 6

INGREDIENTS

• 3 medium carrots, peeled and quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges or 4 or 5 slices
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
• 6 garlic cloves
• 1 tablespoon extra virgin olive oil
• 6 cups or more of vegetable broth
• 4 cups of finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained

METHOD

1 Preheat oven to 400°F. 

2 Roast the carrots, tomatoes, onion, squash, garlic: Rub rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all of the vegetables so that they are well coated.

Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.

3 Further cut the squash and carrots: Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.

4 Purée the roasted garlic, tomatoes, onions: Remove the roasted garlic from their peelings and place in a food processor. Add the roasted tomatoes and onions. Pulse in the processor until almost smooth.

5 Deglaze the roasting pan: Add a little water or broth to the baking sheet and scrape up any browned bits.

6 Start soup with browned bits, broth, puréed vegetables: Add the browned bits, the broth, and the puréed vegetables to a large pot. Add the chopped kale, thyme, and bay leaf to the pot. Heat on high to bring to a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.

7 Add roasted carrots, squash, beans: Add the roasted carrots and squash to the soup. Add the drained white beans to the soup. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.

Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Moving

Be Faithful, Not Faithless, Stephen W. Owen

    The adversary will try to persuade you that spiritual nourishment isn’t necessary or, more cunningly, that it can wait. He is the master of distraction and author of procrastination. He will bring things to your attention that seem urgent but in reality aren’t that important. He would have you become so “troubled about many things” that you neglect the “one thing [that] is needful.”
    When I was 14, my family moved to a new neighborhood. Now, this may not seem like a terrible tragedy to you, but in my mind, at that time, it was devastating. It meant being surrounded by people I didn’t know. It meant that all the other young men in my ward would be attending a different school than I was. And in my 14-year-old mind, I thought,     “How could my parents do this to me?” I felt as if my life had been ruined.
I began to build relationships with the other members of my quorum, and they became my friends. In addition, members of the bishopric and Aaronic Priesthood advisers began to take a special interest in my life. They wrote me encouraging notes that I have kept to this day.  I will be forever grateful for these good brothers and their combination of love and high expectations. They pointed me heavenward, and life became bright, happy, and joyful.

Disinfecting Laundry, Cleaning with Oils

LAUNDRY- Luke woke up puking, so I put bath towels on my chest and he laid on me, so I needed to disinfect the towels he puked on. The Great thing is that there are alot of options to kill sick bugs.

The Ideas below are from- How To Clean Stuff, looks like most of these suggestions are added to the beginning hot wash cycle, can add at the end rinse cycle for an extra kick

1.  Bleach
2. 2 t, Tea tree oil is effective in disinfecting
3.  10 drops, Lavender oil is antibacterial and antiseptic, as well as antifungal. 
4.  1 t, Thyme oil is a powerful disinfectant known to kill E. coli and MRSA, and is also an antifungal
5.  Lysol Laundry Sanitizer
6. Defense Super Shield Laundry Additive
7. To use white vinegar, add 1 cup of it to the rinse cycle. This is very effective for killing bacteria, and will also help to deodorize laundry 
8. hydrogen peroxide, add 1 cup of 3% hydrogen peroxide to the wash.

Brooke Prothero said she has used at the beginning of the wash cycle-
1. Essential oils- deliverance, cinnamon, lavender, orange
2. Dawn dish detergent to degrease to washing machine and oily/sweaty sheets
3. Baking soda to deoderize

SPRAY BOTTLE DISINFECTING- Brooke Prothero

She sometimes adds 10% rubbing alcohol or 10% hydrogen peroxide to 90% water
1. Smaller water bottle- 20 drops of oil
2. Big regular cleaning spray bottle- 50 drops

She uses deliverance, SpiceC, thyme, oregano and/or pine

Dayna one Skillet Curry

Chicken marinade-
1 lb boneless skinless chicken breasts or thighs (i cubed mine)
1/2 t cumin
1 t paprika
1 t turmeric
1t garlic powder or 3 garlic cloves
1t ginger (she said 1 T)
3/4t salt and and dash pepper
1/4-1t cayenne (I omitted)
3/4c nonfat plain greek yogurt (I didnt have yogurt so I used mayo and tahini)
1 small lemon


Rice
1 T oil
1 can coconut milk
1/2t red pepper
1/2t turmeric
1/2t cumin
1/8t coriander
1/2t salt
pepper
1c uncooked rice
3/4c green peas
carrots, peppers, potatoes, zucchini

In a bowl add the chicken and marinade seasonings let sit for 1-5 hours.
In large skillet add oil, wait till hot, add chicken cook till browned 4-5minutes, then flip and cook 2 min. Remove from pan and put on a plate.

In same skillet add coconut milk and all rice ingredients , bring to simmer, then pour in rice. Add browned chicken on top of rice. Reduce heat to low and cover skillet, cook for 20-25 minutes.

10/10/19 I really loved it, the mayo and tahini worked well for the yogurt.  next time do 2 c of rice and increase rice seasonings and coconut milk

Orange Julius

Gimme Some Oven

• 4 fresh oranges, peeled
• 2 cups ice (or use frozen bananas)
• 1/3 cup milk (your preference – regular, soy, coconut, etc.)
• 1-2 tablespoons honey (or agave or your desired sweetener), if needed
• 1 teaspoon vanilla extract, store-bought or homemade
• Protein powder- pea protein
• top with whipped cream or coconut cream

DIRECTIONS:

Combine all ingredients in a blender, and blend until smooth.  Add more ice if you would like.

EASY CHICKEN/Beef RAMEN

Fox and Briar
I wanted to make something warm and soothing but still had some fresh veggies (carrots, cucumbers, bok choy, green onions, broccoli). I was gona make chili, but we have that alot and I felt like something different. This TOTALLY hit the spot.

I used a frozen beef broth I had from a couple months ago for boiling veggies and the beef bone for a few hours. Or use The original recipe used the recipe below...

For the Broth

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• I used Udon noodles (enough to feed 5-6 people)  the original recipe used 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg** (I didn't use the marinade for egg and it still was delicious)

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges
• broccoli (cook for 5 min, tender crisp)
• julienned carrots (cook for 5 min, tender crisp)
• julienned cucumbers- no cooking

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

Parenting Teens

https://3in30podcast.com/episodes/ 
raisinglemons on IG, 
light the fight podcast, 
Natalie Norton on IG, 
Brooke Romney on IG
Untangled by lisa damour
 Jody Moore's podcast- Better than Happy
https://www.buildyourteenager.com/podcast/

Italian Inspired Vegetable Barley Minestrone Soup

2 t oil
1 large carrots, diced
1 small onion, diced
3/4c celery, diced
4 t garlic
4 c chicken broth
1 c water
14 1/2 oz canned diced tomatoes
1/2c pearl barley
8 oz mushrooms, slcied
1/4t black pepper
1 small zucchini, diced
1/2c basil, chopped
4 T parmesan

Heat up oil, add carrots, onion, celery, carrots till onions are golden. Stir in garlic cook 1 min. Add broth, water,tomatoes, bring to boil. Add barley, mushrooms, pepper and cover for 40 minutes.
Stir in zucchini and cool for 5 minutes. Stir in basil

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Airbnb Pumpkin Muffins or bread

Use Granola to put on top of muffin

I went to a airbnb in logan UT. Lisa made these delicious muffins that I couldn't get enough of.
Makes 2 loaves or about 24 muffins

First mix-
4 eggs
2 c packed pumpkin
1 c oil
I did 2 c (she did 3 c sugar)

Add-
3 1/2 c flour
(I did 3 t) she did 2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t ground cloves
1 t cinnamon
(I did 1/2 t ginger) I didnt have 1 t nutmeg

Use cupcake liners or spray with oil the bread loaves pan
Cook 350
For bread Bake 65 – 75 minutes
For muffins bake 20-25 min

Mix liquid batter in large bowl. On top of liquid batter I piled the dry ingredients on. After all the dry ingredients were measured out and put on top, then I mixed it all up. 

Put liquid batter in the muffin tins and top each muffin with a handful of homemade granola  and Turbinado sugar- (larger sugar crystals) to sprinkle on top of the liquid muffin batter. I fill up the muffin tin to the top, b/c I like puffy rounded muffins, not flat

4/16/20 delicious, loved them!

Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Mongolian Beef Ramen

Delish

3 

package instant ramen, flavor pack discarded

2 tbsp. 

vegetable oil

1 lb. 

sirloin steak, sliced against the grain

2 tbsp. 

cornstarch

1 tbsp. 

sesame oil

3 

garlic cloves, minced

1 tsp. 

minced ginger

1/2 c. 

soy sauce

1/4 c. 

lightly packed brown sugar

1 c. 

chicken (or beef) broth

pinch red pepper flakes
1 

large head broccoli, cut into florets

1 

carrot, peeled and cut into matchsticks

3 

green onions, thinly sliced

Toasted sesame seeds, for garnish

Cook ramen noodles according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Summer Chore charts

Most of these chore charts were for the summer time when they have more down time.When the school session begins the house duties are smaller so they can do homework and play with friends

School year 2019 

summer 2019

2014 

I just told them to choose one item each day to complete and then mark it off.

2017

 2017

2018

Dad made these charts, b/c we just had a baby and he was home for summer b/c he was on break from teaching at weber state.

In each of the girls squares are listed the items they were suppose to do- Math, Chinese, Science, Scriptures, God time, meditation/walk, friend magazine, chloe- practice tumbling, lily- practice ukulele

 2018

Carly Quesadilla

Pineapple
Grilled Chicken
Cilantro
Avocado
Tomato
Jalapeno
Tortilla
Cheese
She also has used BBQ Sauce

Put all the ingredients inside the tortilla and fold the tortilla in half, laying flat. Cook on both sides of the tortilla

Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.