Simple Stuffing

dressing, stuffing, Christmas Eve, Remember God, carrots, celery, zucchini, broth, food, food photography, blogger, recipes, healthy recipes, healthy eating

Background on Simple Stuffing

For the last five days, I have been reading Remember God by Annie F. Downs. It is good. I believe that it is a combination of things that pulls the reader in: the style of writing, the rawness of emotions, and then the fact that it is written in story form. I can’t believe that I am already on page 130 after just a few days.

There are several things that resonated with me while reading this book. I am going to discuss two: I was deep into the story of her Job experience, where everything seemed to go wrong right before Thanksgiving. Why? Because that is exactly what happened to me this year. You can find that whole story here by listening to the podcast: Dancing in the Rain.

The second thing is when she talked about the sweet spot of her life at that time. I heard one particular message on the sweet spot about three years ago, and it still resonates now. Basically, our sweet spot is the spot where we push past our comfort zone into the pain and hard work, but right where God can use this pain and tension for his glory.

I made the recipe below for a Christmas Eve get-together that I had with some dear friends who are just like family to me. Have a blessed week!

dressing, stuffing, Christmas Eve, Remember God, carrots, celery, zucchini, broth, food, food photography, blogger, recipes, healthy recipes, healthy eating

Activity: Making Simple Stuffing

Total Prepping and Cooking Time: 45 minutes

Ingredients:

  • cumin – two tablespoons
  • basil – two tablespoons
  • onion powder – two tablespoons
  • garlic powder – two tablespoons
  • minced garlic – two tablespoons
  • two zucchinis
  • two carrots
  • one onion
  • one piece of a celery stalk
  • two boxes of cornbread stuffing
  • 6 slices of honey wheat bread
  • 2 cups of broth

Directions:

  • Boil two cups of water with butter.
  • Saute the carrots, zucchini, and onions.
  • While the vegetables are sauteing, cut up six slices of bread into cubes.
  • Season with basil, and then place in the oven for 10 minutes.
  • Add the two boxes of cornbread stuffing mix and cubed bread cubes to the water.
  • Add the sauteed vegetables, celery, garlic, seasonings, and broth.
  • Throw it into a casserole pan at 425 degrees for 25 minutes.

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Pasta Goulash

Just in case you haven’t figured it out by now, I love me some pasta.  I decided to call this mixture “pasta goulash” because I took a mixture of some of everything that I had left in the fridge before it came time to go grocery shopping again, and made a meal out of it.  The funny thing about it is that it actually came out pretty good, and I could taste the spices on each of the main ingredients separately.  I hope that this recipe inspires you to make your own goulash of a meal.  Enjoy!  Have a blessed rest of your weekend.

 

Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

vegan recipe, healthy eating, vegan potato mix

Ingredients: 

  • (1) box of spaghetti  – $.50
  • (1) jar of balsamic vinegar  –  $3.69
  • (1)  .75 oz of parsley flakes  – $1.00
  • (1) .75 oz of onion powder  – $1.00
  • (1)  .75 oz of chili powder  – $1.00
  • (3)  ears of corn  – $1.00
  • (1) 13.5 oz can of cut spinach – $.75
  • (1) container of butter or bottle of olive oil or vegan butter – $3.69
  • (1) bag of mini red and golden yellow potatoes -$2.00
  • (1) bag of cello carrots – $.50

Total Cost: $ 18.82

Cost for two days: $9.41

Cost for three days: $6.27

Estimated Duration of Food:  2 days for a family of 4-6, 3 days for a family of 1-3

potatoes, vegan eating, healthy living, red potatoes

Directions:  

  1.  Cut up 1/3 of the bag of gold and red mini potatoes into 4 wedges each.
  2. Pour oil or butter over the potatoes, and sprinkle them with chili powder and parsley flakes.
  3. Place them in the oven for about 40 minutes, or until nice and crisp.
  4. Boil a pot of water, and then add spaghetti and oil to the boiling water.
  5. Drain the can of spinach using a colander to remove excess liquid.
  6. Cut the corn off the stalks, and place them into an oiled skillet.
  7. Cut the cello carrots into spirals using a potato peeler or knife.
  8. Place the carrots and spinach into the skillet with the corn, and sprinkle them with parsley flakes.
  9. Drain the excess liquid off the pasta using the lid of the pot, colander, or strainer.
  10. Place the potato wedges and all of the sauteed vegetables into the pot of spaghetti, adding oil and balsamic vinegar to the pot.
  11. Enjoy!

 

The Lord is my shepherd;
I shall not want.
He makes me to lie down in green pastures;
He leads me beside the still waters.
He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV