Lately I've been in a cooking slump! I can't seem to get over it! I just don't find joy in cooking right now. I know I should be thinking of new and tried and true recipes to share, but I just can't seem to get it together at the moment! I am planning my son's birthday party soon though! I have a few more details to work out, but I will share pictures when I can get everything together. The theme for this year's party is STARS! Everything is also going to be centered around the color BLUE since it has been his favorite all year! :) I hope to have star-shaped cereal, star-shaped sandwiches, cheetohs (a must-have), M&Ms, Twizzlers, and Cupcakes (blue ones, with star sprinkles!).
Hope to get these pics up as soon as I get everything going!
:) Happy Cooking!
kara's kitchen 101
Tuesday, August 23, 2011
Monday, April 18, 2011
Fw: Passionate Homemaking: Defining Hospitality: Strangers Welcoming Strangers
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From: Passionate Homemaking <lindsay@passionatehomemaking.com>
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Date: Tue, 19 Apr 2011 00:26:14 +0000
To: <mrs.karamarsh@gmail.com>
Subject: Passionate Homemaking: Defining Hospitality: Strangers Welcoming Strangers
Passionate Homemaking: Defining Hospitality: Strangers Welcoming Strangers |
| Defining Hospitality: Strangers Welcoming Strangers Posted: 18 Apr 2011 07:21 AM PDT
Written by monthly contributing writer, Natalie. What on earth is hospitality? Is it fancy dips and great decorating? Is it great cooking, or inviting people over frequently and hosting lots of events? Who can we look to as hospitality role models, to help us define and refine our hospitality? Martha Stewart, Rachael Ray, and Southern Living Magazine? Our grandma? Hospitality vs. Entertaining We are often told that when we do "Martha Stewart-ish" types of things, we're practicing hospitality. In reality, we are entertaining. These two words are often interchanged and confused, and we should be clear on which one is which. The dictionary defines entertaining as "amusing" or "diverting", and we all know how much great food and a beautiful setting can amuse and divert! It is completely possible to excel at entertaining, without ever practicing true hospitality. So it becomes really important to define hospitality, and to start with what God has told us in his Word. Defining Hospitality from the Bible Jesus makes it clear for us that hospitality is meant primarily for those who are most estranged, and least welcomed:
Jesus was simply reiterating what God told his people in the Old Testament about how they should treat people on the fringes. I love this scripture from Leviticus:
God has been instructing his people for a long time to be welcoming to those in need, but we can see from Leviticus that the ultimate model of hospitality is God himself, in the welcome he extends to us through His Son. The essence of biblical hospitality is welcoming "strangers" and meeting their varied needs, since God welcomed and provided for us in Christ, when we were estranged from him! Who is a Stranger, and What Do They Need? A Physical Stranger. Neighbors just moving in from across the country. International students (especially if you live in a college town). People in rest homes. A homeless person. A new mother with no nearby friends or family to help her keep house, run errands, and get an occasional break. Military wives. There are tons more possibilities. Basically, a person who lacks a community to assist with basic needs. This person may need very practical help, such as: An Emotional Stranger. A newly divorced young mom. A newlywed struggling alone to figure her spouse out. Adult single ladies who do not get many invitations. A college student without trustworthy parents or mentors, trying to make decisions about her future. A woman whose engagement was recently broken off. Basically, a person whose physical needs may be already met, perhaps even a wealthy person, but who is relationally estranged. This person may need relational help, such as: A Spiritual Stranger. A store clerk. Your brother. Your babysitter. Your mail carrier! This could be anyone who does not confess Jesus as their Lord. It goes without saying…this person needs spiritual help! Obviously, these categories are artificial, and each individual will probably be a unique, overlapping blend. Many of us reading would even feel we fit into one or more ourselves. This breakdown is merely a starting point for thinking deeply about people and learning to discern how we can best reach out. God can and will give many opportunities for us to explain, in detail, his work of redemption (a.k.a. share the gospel) as we practice hospitality and look for opportunities to love people the way they need most. Hopefully we can begin to see that hospitality may include a dinner invitation and appetizers, but is by no means limited to just that! Any act of kindness that communicates a welcome to a "stranger" is an act of hospitality! Current Sponsors:
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Tuesday, September 14, 2010
What's For Dinner Tonight!
Squash Soup!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 1/2 pounds yellow summer squash
- 2 tablespoons butter
- 1 medium onion, sliced
- 1/4 lemon, sliced, seeds removed
- 1/4 cup flour
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
- 1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.Squash soup serves 8.
Monday, May 10, 2010
Grape Juice Chicken
This is from my WW cookbook but I changed it a little (including the name) b/c I didn't have all the ingredients!:P
You need:
2 T Veg. oil
1 Granny Smith apple
1 T brown sugar
4 (4 oz.) boneless, skinless chicken breasts
1/4 t. cinnamon, 1/4 t. salt, 1/4 t. pepper
1 medium onion, thinly sliced and ringed
1/2 c. grape juice (it calls for apple cider, but I didn't have any! I'm sure you can use any type of juice)
1/4 c. apple cider vinegar
2 c. hot cooked wide noodles (I've used other kinds)
1. Over med. heat, saute your apples in 1 T. oil, then sprinkle them with the brown sugar; cook until tender then transfer them to a plate.
2. Sprinkle the chkn. with cinn., salt, and pepper and using the other T. oil, saute them until brown (4-5 min. per side) and transfer these to a plate.
3. Using the same skillet, cook the onion, covered until tender. Stir in the juice and vinegar. Reduce heat and simmer until the liquid cooks off by about half.
4. Return everything to the skillet (chkn, apples) and cook until heated through (2 min?) Arrange the noodles on the plate first with the chicken mixture on top. Pour some of the juice over each peice of chicken/noodles.
1/2 c. noodles, 1 chicken breast, and 1/4 c. sauce = 352 calories which is around 8 points WW.
ENJOY! My whole family found this meal to be very tasty and filling! If you try it leave me a comment and tell me what you think!
You need:
2 T Veg. oil
1 Granny Smith apple
1 T brown sugar
4 (4 oz.) boneless, skinless chicken breasts
1/4 t. cinnamon, 1/4 t. salt, 1/4 t. pepper
1 medium onion, thinly sliced and ringed
1/2 c. grape juice (it calls for apple cider, but I didn't have any! I'm sure you can use any type of juice)
1/4 c. apple cider vinegar
2 c. hot cooked wide noodles (I've used other kinds)
1. Over med. heat, saute your apples in 1 T. oil, then sprinkle them with the brown sugar; cook until tender then transfer them to a plate.
2. Sprinkle the chkn. with cinn., salt, and pepper and using the other T. oil, saute them until brown (4-5 min. per side) and transfer these to a plate.
3. Using the same skillet, cook the onion, covered until tender. Stir in the juice and vinegar. Reduce heat and simmer until the liquid cooks off by about half.
4. Return everything to the skillet (chkn, apples) and cook until heated through (2 min?) Arrange the noodles on the plate first with the chicken mixture on top. Pour some of the juice over each peice of chicken/noodles.
1/2 c. noodles, 1 chicken breast, and 1/4 c. sauce = 352 calories which is around 8 points WW.
ENJOY! My whole family found this meal to be very tasty and filling! If you try it leave me a comment and tell me what you think!
Tuesday, April 20, 2010
Since I'm on a Salad Theme this month...
Debbie Marsh's (Mimi) Gergie Salad
1 head lettuce
4 green onions
6-8 slices bacon, crumbled
3 oz. toasted (sliced) almonds
4 t. sesame seeds
1/2 c. chinese noodles
Mix crunchies together and cover in dressing right before serving.
Dressing:
4 T. sugar
1 T. salt
1/4 t. pepper
1/2 c. salad oil
6 T. white vinegar(mix and shake)
"Enjoy! Recipe is from Albq. New Mexico!" ~ Debbie
CUCUMBER SALAD
1 c. plain yogurt
2 garlic cloves, minced
1 T. dried mint
1 T. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
4 cucumbers, peeled, seeded, and thinly sliced
Garnish: fresh mint sprig
Stir together yogurt and next 5 ingredients.
Add cucumbers and toss.
Garnish if desired.
ORANGE-BERRY SALAD
Given to me by Grandmama Marsh a few years ago.
8 servings
1 (lloz) can mandarin oranges
2 (3 oz) pkgs. strawberry or raspberry jello
1 (16oz) can whole berry cranberry sauce
1/2 c. pecan piecesmint sprigs
Drain oranges, reserving juice. Add water to make 3 cups. Pour into a large sauce pan and bring to a boil. Remove from heat, stir in gelatin until disolved. Cover and refrigerate until partially set. Fold oranges, cranberry sauce and nuts into gelatin. Pour into lightly oiled 6 c. ringmold. Cover and refrigerate until frim. Garnish w/ mint. Serve with chilled dressing, sprinkled with zest and a piece of mint.
On the side: 1/2 c. prepared Hidden Valley Ranch salad dressing2 T. orange juice1 t. grated orange zest (reserve some for garnish)whipped cream
1 head lettuce
4 green onions
6-8 slices bacon, crumbled
3 oz. toasted (sliced) almonds
4 t. sesame seeds
1/2 c. chinese noodles
Mix crunchies together and cover in dressing right before serving.
Dressing:
4 T. sugar
1 T. salt
1/4 t. pepper
1/2 c. salad oil
6 T. white vinegar(mix and shake)
"Enjoy! Recipe is from Albq. New Mexico!" ~ Debbie
CUCUMBER SALAD
1 c. plain yogurt
2 garlic cloves, minced
1 T. dried mint
1 T. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
4 cucumbers, peeled, seeded, and thinly sliced
Garnish: fresh mint sprig
Stir together yogurt and next 5 ingredients.
Add cucumbers and toss.
Garnish if desired.
ORANGE-BERRY SALAD
Given to me by Grandmama Marsh a few years ago.
8 servings
1 (lloz) can mandarin oranges
2 (3 oz) pkgs. strawberry or raspberry jello
1 (16oz) can whole berry cranberry sauce
1/2 c. pecan piecesmint sprigs
Drain oranges, reserving juice. Add water to make 3 cups. Pour into a large sauce pan and bring to a boil. Remove from heat, stir in gelatin until disolved. Cover and refrigerate until partially set. Fold oranges, cranberry sauce and nuts into gelatin. Pour into lightly oiled 6 c. ringmold. Cover and refrigerate until frim. Garnish w/ mint. Serve with chilled dressing, sprinkled with zest and a piece of mint.
On the side: 1/2 c. prepared Hidden Valley Ranch salad dressing2 T. orange juice1 t. grated orange zest (reserve some for garnish)whipped cream
Strawberry Salad
My friend, Kristin, asked me to post this one and send it to her. We had this on a picnic on the hill at SBTS. Miss you my friend! :) Hope you make it and think of me!
12 ozs. fresh spinach leaves
1 qt. fresh strawberries- hulled, quartered
2 tsp. sesame seeds
1/2 c. pecans, almonds, or walnuts
1/2 c. veg. oil
1/2 c. sugar
1/4 c. distilled vinegar
1 1/2 grated onion
1/4 tsp. worchestershire sauce
1/4 tsp. paprika
1 can mandarin orange slices
- wash/drain spinach, then squeeze dry between layers of paper towels; tear into bite-sized pieces
- toss together spinach, strawberries, orange slices, sesame seeds and walnuts in a large bowl; set aside
- in a separate bowl, beat together oil, sugar, vinegar, onion, worchestershire sauce, and paprika
- pour prepared dressing over salad and toss to coat
- serve immediately
12 ozs. fresh spinach leaves
1 qt. fresh strawberries- hulled, quartered
2 tsp. sesame seeds
1/2 c. pecans, almonds, or walnuts
1/2 c. veg. oil
1/2 c. sugar
1/4 c. distilled vinegar
1 1/2 grated onion
1/4 tsp. worchestershire sauce
1/4 tsp. paprika
1 can mandarin orange slices
- wash/drain spinach, then squeeze dry between layers of paper towels; tear into bite-sized pieces
- toss together spinach, strawberries, orange slices, sesame seeds and walnuts in a large bowl; set aside
- in a separate bowl, beat together oil, sugar, vinegar, onion, worchestershire sauce, and paprika
- pour prepared dressing over salad and toss to coat
- serve immediately
Friday, April 16, 2010
Bagelheads Coleslaw
I love the coleslaw at Bagelheads here in Pensacola, so I'm going to try to make it myself at home! Tonight we're having Teryaki Chicken, Bourbon Baked Beans (Bush's!), and Bagelheads slaw... If you have my cookbook, you have the recipe for the chicken already, so here is the coleslaw:
1 pound cabbage, finely shredded
2 (3-ounce) packages ramen noodles, any flavor
1 (2-ounce) package slivered almonds
1/4 cup butter
1 cup vinegar
1 cup oil
3/4 cup sugar
2 tablespoons soy sauce
2 green onions, chopped
Remove seasoning packets from noodles and set packets aside. Crumble noodles in package. In a skillet over medium heat, cook noodles and almonds in butter until lightly browned; set aside.
For dressing, combine vinegar, oil, sugar, soy sauce and seasoning packets from noodles in a jar; put lid on and shake well to blend. Refrigerate dressing.
Immediately before serving, toss together noodle mixture, dressing, onion and cole slaw.
So good! Call me if you have questions about this post or if you have a better recipe!! :)
1 pound cabbage, finely shredded
2 (3-ounce) packages ramen noodles, any flavor
1 (2-ounce) package slivered almonds
1/4 cup butter
1 cup vinegar
1 cup oil
3/4 cup sugar
2 tablespoons soy sauce
2 green onions, chopped
Remove seasoning packets from noodles and set packets aside. Crumble noodles in package. In a skillet over medium heat, cook noodles and almonds in butter until lightly browned; set aside.
For dressing, combine vinegar, oil, sugar, soy sauce and seasoning packets from noodles in a jar; put lid on and shake well to blend. Refrigerate dressing.
Immediately before serving, toss together noodle mixture, dressing, onion and cole slaw.
So good! Call me if you have questions about this post or if you have a better recipe!! :)
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