The most amazing brownie chocolate cake ever (my mom's)

Today, my sister Lisa made my mom's brownie chocolate cake for her son Nathan's birthday.  Nathan loves this cake so much, he requested it to be his groom's cake at his recent wedding.  And he's not alone.  This cake....amazingly moist, delicious, filled with chocolatey goodness...is a family favorite.

My mom got this recipe years ago from her friend Sandra Griffin.  Early on, my mom added mini-marshmallows to the mix and it just stuck.  If you want to try this option, spread the marshmallows directly on the cake right out of the oven, then spread the icing on them.

There's one problem with this recipe.  A 9 X 13 pan only works if you don't pour all of the cake batter in it, because the full cake batter won't cook completely otherwise.  Since my sister has the only pan my mom ever made this cake in, I have to use a 9 X 13 and just pour in less batter. (So far, I haven't been able to find a pan with these dimensions...more  square than a 9 X 13 but way bigger than an 8 X 8.  Let me know if you know where I can get one!)

An alternative is baking it in a jelly roll pan....in which case the pieces will be thinner and more like Texas Sheet Cake.

Here's the recipe, written in my mom's own hand.  The smudges on the page are testament to how much this recipe is loved!

The Easiest and Most Delicious Beef Stew Ever (Crockpot or Not!)

For me, few things herald the arrival of colder temperatures than beef stew.  (Chili and all things pumpkin go without saying, of course!)

Granted, "my" beef stew recipe is about as basic as you can get...but the results are mouth-watering all the same.  It's kind of hard to ruin the combination of stew meat and tasty veggies.

You can make this for the crockpot or for a big pot on the stove.  Right now, I'm about to start getting ready for work (I just work afternoons.)  My stew is in the crockpot already, with all the flavors mingling nicely.  When I get home from work, all I'll need to do is spoon it into bowls!

Here's the basic recipe, but remember, you can always improvise.  Throw in those left-over veggies in the fridge...have less of this or more of that.  It'll still be yummy.


EASY BEEF STEW

1 package of stew meat pieces
Seven or eight potatoes, peeled and cut up in chunky pieces
[NOTE:  Since my husband and I are being careful about carbs, I actually use only 1 large potato now, when it's just the two of us.  It still tastes wonderful!]
1 package baby carrots (cut each carrot in half if you wish)
[NOTE:  I used "real" carrots this time.]
1 can mixed vegetables
1 can green beans
1 can corn
1 large can tomato sauce
1 and a half packets beef stew mix
[NOTE: Since my hubby and I are empty-nesters and don't have to make the stew stretch to feed several, I just use one packet of the stew mix]

Brown the stew meat in a little oil. (My mom advocated dipping the pieces in salt-n-peppered flour first, but I don't always take the time to do that.)

 While browning, chop up veggies and put them in the crock pot. Add tomato sauce (you can add a can of diced tomatoes if you like--my family just doesn't like to SEE tomato pieces in anything. Weird, I know.)

Add canned veggies, INCLUDING the juice. (Again, this might also be a good time to get rid of left-over veggies that may be in the fridge and are still good.)

Pepper the meat and add some seasoned salt if you like, then dump in the crockpot with everything else. Add beef stew mix.

When making this in the crock-pot, you probably won't need to add extra liquid...but if you're making it in a big pot, you'll probably need to add at least a cup of water, maybe more. Play it by ear.

If using a crock-pot, cook on HIGH for four or five hours.  If cooking in a pot on the stove, cook on low to medium heat, stirring occasionally, until veggies are tender.

Delicious, Nutritious Lentil Bean Chili Recipe!

Today is National Chili Day. How appropriate for these chilly February days, and what better way to celebrate than by making a big pot of chili? Today I'm re-posting one of my very favorite chili recipes. (I originally posted this on October 23, 2010.) *************

My friend Staci mentioned the other day that she's tired of making the same old flavor-packet chili, and I told her I have a recipe for a wonderful home-made chili.

This is actually from the Magic Foods for Better Blood Sugar book that my mom got for me right after I learned I have type 2 diabetes. You can read more about the book here.

It became my diabetes bible, with wonderful information about lowering your blood sugar with healthy eating, and a ton of delicious recipes that have become favorites with my family.

You can order this wonderful book on amazon.com.

This chili uses lentil beans (which are fantastic for your blood sugar) and dark red kidney beans. My family members rave about how delicious it is!



You can garnish the chili as you please with diced avocado, grated cheese, chopped fresh cilantro, and sour cream (reduced-fat if you wish.)

The original recipe does NOT call for meat of any kind. I usually add a pound of very lean ground beef or ground turkey breast, just because my husband prefers chili with meat...but if you want to leave it vegetarian, I'm sure it would be just as good.

By the way, I could not find this recipe online, so it shows how much I love all of you that I'm typing it out! :)

I'm giving you the vegetarian version--if you want to add ground beef or ground turkey, brown it separately, drain it, and add it to the pot when you're simmering your onions and carrots.



Lentil and Bean Chili

2 teaspoons olive oil
1 cup chopped onion (1 medium)
1 cup diced carrots
3 garlic cloves, minced
5 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon dried oregano
4 cups vegetable broth or reduced-sodium chicken broth
3/4 cup brown lentils, sorted and rinsed
2 cans (10 ounces each)diced tomatoes with green chiles
2 cans (15 or 19 ounces each) dark red kidney beans
Freshly ground pepper to taste

1. Heat the oil in a dutch oven over medium heat. Add the onions and carrots (and meat if you're using it). Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add the garlic, chili powder, cumin and oregano. Cook, stirring, until fragrant, 30 to 60 seconds. Add the broth and lentils. Bring to a simmer. Reduce the heat to medium low, cover and simmer for 25 minutes.

2. Add the tomotoes, beans, and pepper. Return to a simmer. Cook, covered, over medium low heat until lentils are tender, 15 to 20 minutes longer. One serving is 1 cup. Left-overs will keep, covered, in the refrigerator for up to 2 days.

Nutritional facts for the chili WITHOUT meat:
199 calories, 12 g protein, 36 g carbohydrates, 12 g fiber, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 691 mg sodium


*photo source
*photo source

My Delicious, Healthy Ginger-Spiced Pumpkin Muffins

It's that time of year again...time to whip up a batch of delicious, diabetic-friendly Ginger-Spiced Pumpkin Muffins!

Ssh...don't tell anyone they're healthy, and they'll never know. Although they're not as richly sweet as other pumpkin muffins, they ARE very tasty--and a dollop of cool whip (sugar-free for me) on a warm one makes you feel like you're having a decadent treat.

I got this recipe out of a Prevention "Outsmart Diabetes" magazine a few years ago, when I first found out I was Type 2 Diabetic. Having some pumpkin treats that I could indulge in made me feel a lot better about going through pumpkin season as a diabetic!

My mom also loves this recipe, and usually adds nuts to the mix. They're delicious that way as well. (She makes them all year round.)

Of course, they're best straight out of the oven, but a few seconds in the microwave will bring them back to yummy warmth in no time. I've been know to freeze them to enjoy later.


Here you go!

Ginger-Spiced Pumpkin Muffins

Ingredients
1 1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 egg
1 cup skim milk
1/2 cup canned pumpkin
1/4 cup canola oil
1/2 tsp orange zest


Directions
Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.

Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.

Beat egg in a small bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.

Fill muffin cups 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.


PER MUFFIN: 146 calories, 3 g protein, 22 g carb, 5 g fat, 0.5 sat fat, 18 mg chol, 2 g fiber, 189 g sodium

The Easiest Beef Stew Recipe Ever (Crockpot or Not!)

For me, few things herald the arrival of autumn and its cooler temperatures than beef stew.  (Chili and all things pumpkin go without saying, of course!)

Granted, "my" beef stew recipe is about as basic as you can get...but the results are mouth-watering all the same.  It's kind of hard to ruin the combination of stew meat and tasty veggies.

You can make this for the crockpot or for a big pot on the stove.  Right now, I'm about to start getting ready for work (I just work afternoons.)  My stew is in the crockpot already, with all the flavors mingling nicely.  When I get home from work, all I'll need to do is spoon it into bowls!

Here's the basic recipe, but remember, you can always improvise.  Throw in those left-over veggies in the fridge...have less of this or more of that.  It'll still be yummy.


EASY BEEF STEW

1 package of stew meat pieces
Seven or eight potatoes, peeled and cut up in chunky pieces
[NOTE:  Since my husband and I are being careful about carbs, I actually use only 1 large potato now, when it's just the two of us.  It still tastes wonderful!]
1 package baby carrots (cut each carrot in half if you wish)
[NOTE:  I used "real" carrots this time.]
1 can mixed vegetables
1 can green beans
1 can corn
1 large can tomato sauce
1 and a half packets beef stew mix
[NOTE: Since my hubby and I are empty-nesters and don't have to make the stew stretch to feed several, I just use one packet of the stew mix]

Brown the stew meat in a little oil. (My mom advocates dipping the pieces in salt-n-peppered flour first, but I don't always take the time to do that.)

 While browning, chop up veggies and put them in the crock pot. Add tomato sauce (you can add a can of diced tomatoes if you like--my family just doesn't like to SEE tomato pieces in anything. Weird, I know.)

Add canned veggies, INCLUDING the juice. (Again, this might also be a good time to get rid of left-over veggies that may be in the fridge and are still good.)

Pepper the meat and add some seasoned salt if you like, then dump in the crockpot with everything else. Add beef stew mix.

When making this in the crock-pot, you probably won't need to add extra liquid...but if you're making it in a big pot, you'll probably need to add at least a cup of water, maybe more. Play it by ear.

If using a crock-pot, cook on HIGH for four or five hours.  If cooking in a pot on the stove, cook on low to medium heat, stirring occasionally, until veggies are tender.

Today is National German Chocolate Cake Day...

...which begs the question:  What is your favorite cake?

Source: google.com via Cindy on Pinterest

Did you know German Chocolate Cake isn't German at all?

Yes, today is National German Chocolate Cake Day.  And according to this website:

 A recipe for "German's Chocolate Cake" first appeared in a Dallas, Texas newspaper in 1957.That it was sent in by a Dallas homemaker is all we know..... 
According to Patricia Riso, a spokeswomen for Kraft foods, It used a brand of chocolate bar called "German's" which had been developed in 1852, by an English Confectioner named Sam German, who was employed by Baker's Chocolate Company.The cake had an immediate and enthusiastic response, and requests about where to find the German's chocolate bar were so numerous that General Foods (who owned Baker's Chocolate) decided to send pictures of the cake to newspapers all around the country.Everywhere the recipe had the same response and the sales for German's Chocolate exploded so they could make this cake!

German Chocolate Cake doesn't happen to be my favorite cake.  That honor would go to the Brownie Chocolate Cake my mom makes, and which I make a lot as well.  It resembles a Texas Sheet Cake.  I also love red velvet cake.

Is German Chocolate Cake your favorite?  If not, what is? Let me know in my comments section.

And if you'd like to try your hand and making German Chocolate Cake, here's the original recipe.

Stuffed Cabbage Casserole: A Smashing Pinterest Success!

Source: skinnytaste.com via Cindy on Pinterest

One of the great things about Pinterest is the plethora of amazing recipes available. But although I have a "Food and Recipes" board chockfull of recipes I plan to try, I've actually gotten around to making just two of them.

Last night's Pinterest recipe endeavor was a SMASHING success. I made Kalyn's Stuffed Cabbage Casserole from Skinnytaste.com, a wonderful site that blogger Gina bills as "delicious low fat recipes from my family to yours."

As soon as I discovered this site on Pinterest, I immediately "followed" it and put the link on my sidebar.

2012 is the year of eating healthy for me and my husband. Recipes that fill his grown-man stomach but stick to our healthy mantra are, as my son would say, "money"!

Not only was this casserole delicious and filling, but judging by my blood sugar check this morning, it's very good for Type 2 diabetics as well.

Of course, you'll only like this recipe if you like cabbage...fortunately both my husband and I love it!

There is brown rice in the recipe, but some commenters at Skinnytaste say they substituted quinoa with excellent results. Others fiddled with the spices or made it with spicier or Italian-seasoned tomatoes or tomato sauce. There's lots of room for improvisation.

Some commenters also saved some valuable prep time by using bagged cole slaw, but I liked having the cabbage pieces a little bigger.

(The only way I had to modify it was that I couldn't find Sweet Hungarian Paprika at my local grocer, so had to use just regular paprika.)

Anyway, two thumbs up from both me and my hubby!

I'm linking up today to Company Girl Coffee, hosted by Home Sanctuary--click on the icon!

A Christmas Brunch

via Stone Gable

I've been having so much fun visiting family here in Texas! Tonight, my family is going to celebrate my birthday early (it's actually December 10th), I get to eat at my favorite Mexican restaurant (Chuy's), and have cake and ice cream.

Tomorrow, I'm excited to be the speaker at the ladies' Christmas Brunch at my family's church, Faith Baptist in Round Rock.

I'm also going to be making this wonderful casserole. It couldn't be easier to make, and it turns out absolutely delicious!


French Toast Casserole

1 1/2 stick of Butter
1 1/2 cups of Brown Sugar
Cinnamon
1 Loaf of Bread
2 cups of Milk
6 eggs

Melt 1 1/2 sticks of butter
Stir in 1 1/2 cups of brown sugar and a dash of cinnamon to make a paste substance
pour into bottom of a 9 1/2 X 13 pan
Cut crust off of bread (give crust to birds :))
Align bread in pan making 2 layers
In a separate bowl mix 2 cups of milk
1 tsp. of cinnamon
6 eggs
Pour mixture over bread in pan; cover and refrigerate overnight.
Bake at 350 degrees for 30 minutes; till top has raised a bit and looks brown.

My Delicious Healthy Ginger-Spiced Pumpkin Muffin Recipe!

It's that time of year again...time to whip up a batch of delicious, diabetic-friendly Ginger-Spiced Pumpkin Muffins!

Ssh...don't tell anyone they're healthy, and they'll never know. Although they're not as richly sweet as other pumpkin muffins, they ARE very tasty--and a dollop of cool whip (sugar-free for me) on a warm one makes you feel like you're having a decadent treat.

I got this recipe out of a Prevention "Outsmart Diabetes" magazine a few years ago, when I first found out I was Type 2 Diabetic. Having some pumpkin treats that I could indulge in made me feel a lot better about going through pumpkin season as a diabetic!

My mom also loves this recipe, and usually adds nuts to the mix. They're delicious that way as well. (She makes them all year round.)

Of course, they're best straight out of the oven, but a few seconds in the microwave will bring them back to yummy warmth in no time. I've been know to freeze them to enjoy later.


Here you go!

Ginger-Spiced Pumpkin Muffins

Ingredients
1 1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 egg
1 cup skim milk
1/2 cup canned pumpkin
1/4 cup canola oil
1/2 tsp orange zest


Directions
Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.

Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.

Beat egg in a small bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.

Fill muffin cups 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.


PER MUFFIN: 146 calories, 3 g protein, 22 g carb, 5 g fat, 0.5 sat fat, 18 mg chol, 2 g fiber, 189 g sodium

From the Archives:Thursday 13: 13 of My Favorite Recipes

Nine of these are ones I've featured here on this blog...the other five are ones that I plan to try because they look delicious!

Here we go:

1. A delicious chicken skillet recipe

2. The easiest, best banana pudding recipe ever

3. Incredibly delicious fiesta chicken recipe

4. Yummy taco soup recipe

5. French toast casserole

6. The very best spinach salad recipe

7. One of my all-time favorites: The Weight Watchers graham cracker dessert

8. My sister Beverly's incredibly delicious, easy-to-make lasagna (you'll have to scroll down a bit)

9. My beef stew recipe (again, scroll down)

And here are a few I've tried or want to try

10. Sauerkraut salad--I know, sauerkraut...but I had this at a restaurant in Texas and it was fantastic! My sister Lisa made this recipe using Splenda instead of Equal, with great results.

11. Orange Beef Stir-Fry with Broccoli and Red Pepper--I've made this one, and my family loved it

12. As a diabetic, I really miss carrot cake--so I want to try this Carrot Ginger Muffin Recipe I saw in the current Women's Health magazine.

13. This Chipotle Chicken Alfredo Pizza , currently being featured at Ashley's Cafe, the recipe blog of Ashley, who happens to be a Pampered Chef rep. It looks mouth-watering! In fact, scrolling down the page on this blog is enough to make me gain five pounds. Everything looks so delicious.

I'm participating today in Thursday Thirteen!

The Best Banana Pudding EVER. I mean EVER!

Lovely blogger Casey Weigand is hosting a recipe exchange! And yes, I know I've posted this recipe before, but I just made it for the Swanson 4th of July celebration, and it was as crazy-delicious as ever.

By the way, I did make it the low-sugar way, and it was still a huge hit.

All credit goes to Pam Pike, from whom I got this recipe at Faith Baptist Church in Round Rock, Texas!

Pam Pike's Easy and Delicious Banana Pudding

3 cups cold milk--use skim milk to cut fat and calories

2 boxes banana cream pudding-- or use sugar-free, fat-free banana cream pudding

About 1 and a half boxes of Nilla Vanilla Wafers, depending on how much cookie you like in your pudding--set aside about a half box to crush for top of pudding--I used reduced-fat Nilla wafers

4 good-sized bananas, sliced

2 cartons Cool Whip--I used Sugar Free Cool Whip

Whisk the pudding with the 3 cups milk; set aside. Slice 4 bananas and fold into pudding mixture. Fold in 1 carton Cool Whip and vanilla wafers. Smooth another carton of Cool Whip on top; top with crushed vanilla wafers. Refrigerate overnight to give cookies time to soften.

Click on the button to participate in Casey's recipe exchange!

Stars and Stripes Pie Recipe!

"But Cindy," you say, "you don't make pie!"

No, I don't...not the ones with home-made pie crust. I leave that to my awesome daughter-in-law!

But I came across this pie, and thought it was so beautiful, I decided to post it for those of you who ARE pie-makers.

Oh, and--HAPPY 4th OF JULY!

Here's the recipe, from Woman's Day:

Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Ingredients

1 box (15 oz) refrigerated ready-to-use pie crusts
3 cans (21 oz each) cherry pie filling
1 can (21 oz) blueberry pie filling
1 large egg, slightly beaten in a cup
3 Tbsp sanding or coarse (crystal) sugar
You also need: 11/2- to 2-in. star-shaped cookie cutter
Recipe Preparation

1. On lightly floured surface with lightly floured rolling pin, roll 1 pastry round into a 12-in. circle. Fit into a 9-in. pie plate, letting edges overhang. Drain 1 can cherry pie filling, combine in a bowl with remaining 2 cans cherry pie filling.


2. Bend a clean 6-in. square of cardboard in middle forming a wedge. Place in upper left corner of pie (like hands of a clock pointing to 9 and 12). Fill with blueberry pie filling. Spoon cherry pie filling into rest of pie. Lift out cardboard.


3. Roll other pastry round into a 10-in. circle. With a pastry wheel or sharp knife, cut round in five 1/2-in.-wide strips. With cookie cutter, cut 5 or 6 stars from rest of pastry. Brush strips and stars with beaten egg;sprinkle with sanding sugar.


4. Heat oven to 425°F. Starting in middle of pie, carefully place 3 longstrips, evenly spaced, across filling toward bottom edge. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner.Press ends of strips into edge of crust. Roll overhang of bottom crust up overends of strips to form an even rim. Flute or crimp rim. Brush rim with beaten egg; sprinkle with sugar. Place stars on upper left corner of pie.


5. Bake 30 minutes. Reduce heat to 350°F; bake 25 to 30 minutes longeruntil pastry is golden brown and filling bubbles. Place on wire rack and cool completely.

• Nutrition Facts
• Yield 10 servings
• Servings 10
• Amount Per Serving
• Calories 467
• Total Fat 11g
• Saturated Fat 5g
• Cholesterol 29mg
• Sodium 220mg
• Total Carbohydrates 89g
• Dietary Fiber 2g
• Protein 1g

National Lemonade Day! Homemade Lemonade

Today is National Lemonade Day! And what could be more appropriate that having National Lemonade Day on June 27, I ask you?

To be honest, I'm not crazy about canned lemonade. (Especially now that I have to avoid sugared drinks.)

I do have memories of my parents making juice when we were missionaries in Lebanon (when I was a little girl). I'm not sure if they made lemonade, but I can remember them making orange juice...squeezing the orange juice by hand on one of those little hand juicers. Nothing was more delicious, and I have a feeling the very best lemonade is the kind that's handmade.

via

I've never made homemade lemonade, but I found this recipe at AllRecipes.com that looks like it might be wonderful...and couldn't be easier.

Says the author:

"Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier."

Ingredients

6 lemons
1 cup white sugar
6 cups cold water

Directions

Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.

In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

via

Boil some of the sugar/water first?

This recipe suggests boiling the sugar and some of the water in a pan for two minutes before adding the lemon juice.

Sugar-Free Homemade Lemonade

For those like me that aren't supposed to have too much sugar, here's a lemonade recipe that uses Splenda. Interestingly, it also suggests heating one cup of the water before dissolving the Splenda in it, then adding the lemon juice and the rest of the water. I might try this one.

I also saw a recipe that uses stevia. Google "sugar-free lemonade" and you can take your pick.

Do you have a lemonade recipe that you love? Let me know!

I'm participating today in Miscellany Monday and Life Made Lovely. Click on either of the icons for more information!

The Best Lentil and Bean Chili Ever!

My friend Staci mentioned the other day that she's tired of making the same old flavor-packet chili, and I told her I have a recipe for a wonderful home-made chili.

This is actually from the Magic Foods for Better Blood Sugar book that my mom got for me right after I learned I have type 2 diabetes. You can read more about the book here.

It became my diabetes bible, with wonderful information about lowering your blood sugar with healthy eating, and a ton of delicious recipes that have become favorites with my family.

You can order this wonderful book on amazon.com.

This chili uses lentil beans (which are fantastic for your blood sugar) and dark red kidney beans. My family members rave about how delicious it is!



You can garnish the chili as you please with diced avocado, grated cheese, chopped fresh cilantro, and sour cream (reduced-fat if you wish.)

The original recipe does NOT call for meat of any kind. I usually add a pound of very lean ground beef or ground turkey breast, just because my husband prefers chili with meat...but if you want to leave it vegetarian, I'm sure it would be just as good.

By the way, I could not find this recipe online, so it shows how much I love all of you that I'm typing it out! :)

I'm giving you the vegetarian version--if you want to add ground beef or ground turkey, brown it separately, drain it, and add it to the pot when you're simmering your onions and carrots.



Lentil and Bean Chili

2 teaspoons olive oil
1 cup chopped onion (1 medium)
1 cup diced carrots
3 garlic cloves, minced
5 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon dried oregano
4 cups vegetable broth or reduced-sodium chicken broth
3/4 cup brown lentils, sorted and rinsed
2 cans (10 ounces each)diced tomatoes with green chiles
2 cans (15 or 19 ounces each) dark red kidney beans
Freshly ground pepper to taste

1. Heat the oil in a dutch oven over medium heat. Add the onions and carrots (and meat if you're using it). Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add the garlic, chili powder, cumin and oregano. Cook, stirring, until fragrant, 30 to 60 seconds. Add the broth and lentils. Bring to a simmer. Reduce the heat to medium low, cover and simmer for 25 minutes.

2. Add the tomotoes, beans, and pepper. Return to a simmer. Cook, covered, over medium low heat until lentils are tender, 15 to 20 minutes longer. One serving is 1 cup. Left-overs will keep, covered, in the refrigerator for up to 2 days.

Nutritional facts for the chili WITHOUT meat:
199 calories, 12 g protein, 36 g carbohydrates, 12 g fiber, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 691 mg sodium


*photo source
*photo source

Calligraphy, sweet-n-spicy, music, game shows, SOUP!--I've been tagged

Calligraphy by Timothy Botts, probably my most admired calligrapher--he uses it as an artform to glorify God. His work is amazing!

Feeling a bit under the weather today, so I'm being lazy and just doing some reading...including catching up on blogs.

Ashley of Chapter Four--who I've known through the internet for years now!--has tagged me with some questions. The way it works: I answer the questions, then make up seven of my own and tag someone else.

Here are my answers to Ashley's questions...

1. What hobby do you most enjoy, and how did you get involved with it? Is reading a hobby? Because honestly, that is the thing I enjoy the most when I have any leisure time.

However, I have gone through phases where I was really into other things--for example, there were a few years in the 80s where I was avidly into cross-stitching.

One thing that has been a constant, but I confess I probably don't do often enough, is calligraphy. I'm pretty good at calligraphy, and have used it for gifts and projects many times throughout the years. Just this past summer, I addressed wedding invitations for a young woman who was getting married.

Actually, being asked this question makes me realize I should do more with my calligraphy.

How did I get into it? I started attempting it when I was a very little girl...I can remember looking up handwriting in the World Book Encyclopedia and trying to copy the different fonts pictured there.

I'm a chronic doodler, and doodling calligraphic-type fonts became a regular part of my doodling--which was great practice.

Later, I discovered calligraphy pens (both the fancy pen-and-ink kind and the markers, used for scrapbooking and the like (which are much easier to deal with), and found out how much more beautiful this writing is when done with a pen tip actually made for calligraphy!

I also met a friend named Lucy, who taught school with my husband, who was a talented calligrapher and used that talent often. That encouraged me to develop my own calligraphy.


2. If you had to spend one month in any area of service at your church, what would you choose?--Definitely the music area. I already sing in the choir and some special groups, but I've sung all my life and it's my favorite form of worship.

via


3. Sweet or savory?--Both--at the same time! :) I actually thought of Asian dishes that combine the two when I saw that question.

I have a terrible sweet tooth, which has been tamed somewhat by having Type 2 diabetes. However, I do love spicy foods, and I literally crave salsa--especially salsa that's heavy on the lime and cilantro. So I'm going to have to plead both on this question.



4. What is your favorite soup? Ahhh, soup! What a wonderful topic for this time of year. Believe it or not, my number one answer is going to be quite prosaic:

Campbell's Tomato Soup.

That tomato soup--made with water and NOT milk, by the way--is probably my ultimate, number one comfort food of all time.

Why? When I was a child, my mom actually made being sick a pleasure for us. Being sick meant staying home from school, getting a new coloring book and crayons, and being fed a grilled cheese sandwich with Campbell's tomato soup and 7-up.

I still love the flavor of that soup. The last time I was in Texas, I was keeping my 3-year-old grandson Payton and she was keeping her 2-year-old granddaughter Arden, and they suddenly realized they were hungry--a couple of hours after supper, of course.

My mom made them Campbell's tomato soup, which Payton had never had before, and they LOVED it.

Comfort food aside? I love a wonderful chicken gumbo soup...Famous Dave's has an incredible chicken and wild rice soup...and you can't beat a really delicious vegetable soup. But there is almost no soup I would turn down. I love soup!

This is a great season for chili-type soups as well. Here's a delicious recipe I've blogged about in the past.


5. What was your favorite school subject?I think I'd have to say history. History can be a fascinating topic, especially if you have a really good teacher, of which I've had several.

Even as a little girl, attending a British school in Beirut, Lebanon, I was taught British history and was fascinated. Later, living in Texas in junior high, I learned about Texas history, and that too is truly interesting. I guess I just love history!


Queen Elizabeth I as a young woman. Were her dresses amazing or what???


6. What was your college major? Do you use it currently, or do you work in a different area? As a Bible college student, my major was missions, but I work in broadcasting and voice-overs. I would say working at a radio station during my Bible college years had more impact on my future career than did my actual studies.

7. If you could compete on any game show (either traditional like The Price Is Right or Jeopardy! or "reality"-based like The Amazing Race or The Biggest Loser), which would you choose and why? Well, never The Biggest Loser, although that's one of my favorite shows! There's no way I would be able, or WANT to endure what trainers Jillian and Bob put those people through.

I have a lot of trivial knowledge, so people have told me I should go on something like Jeopardy. However, I have huge gaps in my knowledge, so I don't think I would do very well (although I like to play along at home.)

Thanks so much, Ashley, for tagging me!

I'm tagging Ann-Marie at The Left-Handed Rabbit, and here are my questions:

1. Given a plane ticket to anywhere in the world, where would you go?
2. Who is your most admired woman, living or dead, and why?
3. (Besides the Bible, of course) What is your favorite book, and why?
4. Do you re-read favorite books? (If so, care to name which ones?)
5. What is the biggest difference (other than gender!) between you and your husband?
6. (Sorry to borrow this one from Ashley, but) What is your favorite soup?
7. If calories, weight gain or health were no object, what food would you eat all you wanted of? (bad grammar, I know!)

I know Ann-Marie hasn't been blogging much lately, but she's a wonderful writer with a great sense of humor, so I do hope she answers these. :)

I answer the Random Dozen, audio-style!

Oatmeal Carmelitas--I talk about them in this podcast!

Once again, I'm participating in The Random Dozen, sponsored by Linda at 2nd Cup of Coffee! Just click to listen...and catch the links below the podcast!



Want to try those Oatmeal Carmelitas? The recipe here.