I Dare You To Eat It

Tonight, my plan was to serve a simple black bean soup for dinner. Months ago, our daughter, Samantha, stumbled across this recipe on Pinterest and said that she and the hubs thought it tasted great garnished only with a bit of grated cheese, sour cream, and fresh cilantro.

Fine! I’m basically in love the idea of combining four pantry ingredients to create a hot dinner that can be ready to eat in less than five minutes.

But I’m also pretty committed to adding piles of fresh ingredients to my meals, so this recipe became a terrific base for something with quite a bit more going on.

First thing I remembered was the container of shredded roasted pork in the fridge that needed to be used.

That led me to think, beyond my original plan for cheese, sour cream and cilantro, about the fresh avocados, tomatoes, limes, and even leftover roasted butternut squash and asparagus that I happened to have on hand.

With an additional five minutes of chopping, the black bean soup turned into a…black bean soup bar! And you know what? It was good. Dang good. This fully loaded soup was surprising similar to eating a yummy plate of those crazy layered nachos, but without the chips.

As it turned out, Samantha and Chas (the before mentioned daughter and SIL), actually showed up in my kitchen at 10:30 p.m. needing something good to eat before they could collapse into one of our guest beds. Most of their day, and night, had been spent up in the mountains, shooting another wedding video and they were cold, a little wet, and a lot exhausted. I quickly microwaved the leftovers of our food-storage-plus-fresh-meal. Samantha said, “Oh my gosh, this is the best soup I have ever eaten!” (Pretty sure that the roasted butternut squash deserves most of the credit.)

The point of this long story is that food storage may, legitimately, at times, be the whole story. And that’s a good thing! Food storage may, at other times, serve as merely the starting point. And that’s a REALLY good thing!!!

Black Bean Soup Gone Wild

Fresh Ingredients

(All of these fresh ingredients are optional and may be used in whatever amounts you prefer, so have fun!)

sour cream

grated cheese

cilantro

lime wedges

tomatoes, diced

avocados, diced

shredded pork, chicken, or beef/hamburger

roasted butternut squash cubes (Guaranteed to rock your world.)

Storage Ingredients

1 can black beans, drained (15 oz.)

1 can refried beans, (15 oz.)

1 can chicken broth, (15 oz.)

1 cup salsa

Combine all four storage ingredients in a pan and heat on stove. This is also something that would work well heated in a crock pot set on low while running a few more errands. Prior to serving, prepare fresh ingredients, heating the meat and squash cubes separately. Garnish as desired, and get ready to go crazy!

Little background: Dearest friend, Melanie, tells me all the time, and I mean ALL THE TIME, that she doesn’t cook. Then she emails me this recipe with glowing reports about “so easy” and “so good”  stating that she had made almost 70 of these little pups.  Right then, I KNEW. I had to stop what I was doing, march straight into the kitchen, and start baking. Besides, she had me at four ingredients!

Fresh Ingredients

1 egg

Storage Ingredients

1 cup peanut butter (I used Adams 100% Natural Crunchy PB)

1 cup sugar

1 teaspoon baking soda

*How is this even possible? I was sure Melanie had forgotten to mention the flour, but nope, it really works!

Cream peanut butter and sugar.

Add the egg and baking soda.

Mix and don’t worry that it looks like, well, nothing. (I was really worried.)

Form into small balls, press with a fork and bake for 10 minutes at 350 degrees.

Be really careful when moving them to a cooling rack. Delicate as shortbread, twice as yummy. Using peanut butter with no added salt, I experimented with sprinkling a tiny bit of sea salt on top, just before baking.

Oh man.

THIS is one dangerous cookie!

I’m going to need more peanut butter in my food storage.

I know, I know. The name just sounds BAD. I’ve thought about calling it

The Shrek, or maybe…

Veggie Vodka would be better. I go back and forth.

Fresh Ingredients

4 oz. spinach leaves (or 3 cups firmly packed)

1/2 banana

Storage Ingredients

2 dates, pitted of course

1/2 cup unsweetened almond milk

1 tablespoon ground flax seed

1 tablespoon unsweetened cocoa powder

1/2 cup canned garbanzo beans, drained

1/2 cup water

2 cups ice

If using a standard blender, begin by first chopping the dates into small pieces. (Blendtec=Love) Then add to blender the water, almond milk, dates, garbanzo beans, banana, ground flax seed, cocoa, and spinach. Blend on high for one complete “whole juice ” cycle.  That’s 50 seconds in a Blendtec or a little longer in a regular blender. Add ice and blend for another 30 seconds.

Sounds gross but I promise it tastes GOOD! It’s the perfect lunch-on-the-run and keeps me feeling full and focused until dinner time.

Remember to chop those little powerhouse dates if your blender isn’t super strong. (No shame!)

Drain and rinse the canned garbanzo beans, and then measure out 1/2 cup.

Starting with the liquid, everything goes into the blender and then just let ‘er rip! Now I’m warning you, at this stage it’s going to look freaky but go ahead and add the ice and let the blender do its thing one more time.

What you’ll end up with is a velvety smooth, chocolate…slide…of refreshing goodness and fabulous nutrition!

Don’t let the two glasses fool ya. It’s really only one serving and I always pound every last drop. Ahhh!

Oh, and Happy 24th of July!!! Obviously, I’m a pioneer. Well, sort of:)

This Mother’s Day gift absolutely melted my heart!

If you’re wondering what to do for dear ol’ Dad next month, maybe making your own little family film would be a meaningful way to give him a giant hug.

Saturdays tend to be ridiculously busy, but did you know that in only 13 minutes you can be reminded, or learn, the truth about the doctrine of motherhood?

This message is the truth, the whole truth, and nothing but the truth! If you’re at all like me, and have struggled at times with Hallmark’s version of a Happy Mother’s Day, or lack there of, maybe it’s because we’re focused on what the world is serving up on the subject. I’m not suggesting that those lovely cards, chocolates, and flowers are BAD, but they can sometimes fall short of all there is to be celebrated on this special day.

Finally (ahem) it has occurred to me that the Mother’s Day I choose to enjoy could be a happier, peaceful, and more purposeful experience if at least within my own heart, there was a shift in focus. What if once a year, I took the opportunity to express sincere gratitude to my Father in Heaven for the eternal opportunity of motherhood? What if I chose to celebrate and truly appreciate the sacred calling entrusted in my DNA?

Mother’s Day built on the truths of the Savior’s restored gospel may happily, and thankfully, be shared by all women. And that sounds like a REALLY good day to me! Watch and learn:) I did.

Our wonderful daughter, Sarah, and SIL Michael, have recently welcomed another little son into their family. Archie was born just three weeks ago and we couldn’t be happier. Look at that sweet smile and darling little chin! Easy to see that baby Archie is an angel and behaving so very well for his parents. We feel positively sloppy with blessings right now!

If you need an amazingly, gifted, talented, nurse-turned infant photographer/baby whisperer, we strongly suggest you watch this promotional film about  Heather Pickett Photography. Heather is exactly the type of person you want to trust with your newborn. Gentle in every way. Heather is a dear family friend and my daughters have absolutely loved working with her.

THIS DEVOTIONAL IS AMAZING!

If you’ve ever had to face a trial or serious hardship, or you know someone who has had to face a trial or serious hardship, or…you understand that at some point in your life you may have to face trials and/or a serious hardships, this devotional message from David Nielson will be a blessing. I know that it has helped me.

(second one from the top)

Wishing all a wonderful General Conference weekend!

Remember when I shared the amazing recipe found for Massaged Kale Salad? Oh my. That recipe has become one of our all time favorites.  In the spirit of getting fresh with our food storage, I’ve fully incorporated this recipe into our monthly rotation. Adding rice and a couple of extra vegetables to the salad makes for a totally satisfying main course. In addition to the wonderful flavor and terrific nutritional benefits, this kale salad can be fully prepared a day ahead of time. It’s the perfect choice for entertaining and has saved me many times. The mongoes do not turn the slightest bit brown and the kale keeps its curl even after marinating in the dressing overnight. The red pepper and purple onion also hold their own and stay happy. The only ingredients I added right before serving were the scoop of warm rice and a generous sprinkle of roasted pumpkin seeds. I’m sure that  a  little grilled chicken or teriyaki steak strips would taste great but we’re trying to do less of that.

The new kitchen cupboards have enough space to use these recycled orange boxes as meal bins. For this recipe you can see a three month supply of pumpkin seeds, honey, and olive oil. (Sesame oil substituted for 50% of total oil was an experiment suggested online. Interesting…but not necessarily better.)

In a very healthy way, this type of food storage helps me to USE and ROTATE as in EAT my supply of rice. Even three or four ingredients stashed in a box, or simply grouped together on the shelf, improves my ability to EFFICIENTLY prepare enjoyable meals for my family. That’s the emergency I’m dealing with on a daily basis.

Just came from a Relief Society luncheon where I served this Food Network salad. A number of friends asked if they could have the recipe so it must have been a hit:) Take time to watch the preparation video with Chef Ellie Krieger. She makes it look so easy, and it was!

After trying the recipe once exactly as Ms. Krieger suggested, the only change I suggest is to prepare your wheat berries ahead of time in the crock pot. The batch prepared on the stove was just a bit toooooo chewy. The second batch was cooked in the crock pot on low overnight, like I always do, but then I accidentally forgot to unplug the thing and they continued cooking until noon the following day…which was way way too long. Awesome breakfast cereal but no go as a salad. Third batch (forever the rookie) was cooked on low for the standard 8 hours which proved once again to be, in the immortal words of Goldilocks, JUST RIGHT.

With wheat from a long term supply and walnuts and tart dried cherries from a three month supply, food storage can even be used for entertaining!

Fresh Ingredients

2 stalks celery, diced

1 green onion, white and green part, sliced

1/2 cup finely chopped parsley leaves

2 tablespoons fresh lemon juice

Storage Ingredients

1 1/2 cups dry wheat kernels or 3 1/4 cups cooked wheat berries

3/4 cup chopped walnuts

1/2 cup tart dried cherries, chopped

3 tablespoons olive oil

salt and pepper  to taste

(I doubled this recipe so keep that in mind as you’re passing over these pictures.) Cook your wheat berries using which ever method you prefer. Jump over here for my simple crock pot instructions. I always cook a full batch of wheat and then store the leftovers in the freezer. Be sure to drain the wheat berries before using them in this recipe. Lightly toast the walnuts and chop the celery and dried cherries.

Dice the green onion and parsley. Fresh lemon juice and olive oil can be poured directly into the salad. No need to pre-mix the simple dressing.

Combine all the ingredients and season with salt and pepper. Super easy and super yummy! THIS is how I want to rotate my food storage.

shop·worn (sh p wôrn, -w rn) adj. 1. Tarnished, frayed, faded, or otherwise defective from being on display in a store.

Dear friends,

Thanks for your interest in the shopworn books! They have all been sold. I will make this offer and discount available in the future, if I can:)

Liesa