Chicken Cacciatore

I was out to lunch with friends on Saturday when one of them was sharing her excitment about a kick-boxing class she was taking.  Sounded fun!  Different.  Challenging.  “I want to try that too, I sat there thinking”!  And then my thoughts jumped to a quote that crossed my path recently that read; When is the last time you did something for the first time? (there was no author attached to the quote) . . . . I love that!  Especially with the new season upon us.  Spring always seems to inspire thoughts of how I might shake things up a bit with my wellness routine.   

It doesn’t have to be something BIG . . . . just different.  Something that keeps me engaged and revs up the fun factor!  My friend Kerri’s friend once told her that we need to have an adventure . . . . everyday!  You know things like, coffee with a friend, a walk with your kids, a new recipe, maybe packing a lunch instead of eating out, or sharing jokes around the kitchen table (not about the chef’s cooking of course)!   

Hmmm . . . . Ok – So here’s my list of possibilities for weaving fun into my routine:

• Explore new  ways to work with greens
• Add more seafood into my menu’s (Mick’s been saying, “I want to learn to like seafood more, mom”!)  He loves to fish with his dad – see’s himself like Survivorman and wants to catch it, filet it, saute it and eat it!  Ok . . .  I can do that!
• Kickboxing Class
• Local 5 or 10 K
• Going meatless for a week
• A month of daily meditation
• Hot Yoga class
• Plant Kale
• Journal
• Make Cheese

I’m sure there’s more I haven’t thought of yet.  A couple of these things have been on my list for some time.  My sister and her husband have their bucket list taped to the kitchen cabinet.  It’s right there in black and white . . .  and they just checked off a trip they’ve been wanting to take.  My sister’s a teacher so they went over Spring Break . . .  and now they’re on to something else on the list. 
So cool!  I want to do that too . . . .

I’m always encouraging my clients to write their goals down.  Keep it visible!  And when you stop seeing it, move it, so you see it again and keep yourself plugged in!  I’m going to do that.  I’m making a Spring/Summer Wellness List of Activities for keeping it fun and I’m going to choose things I’ve never done before!  

On the food front . . . .  I’ve been craving Italian . . . . tomatoes, garlic, onions, basil.  Yum!  So I found my Everyday Italian cookbook and landed on Chicken Cacciatore.  My mom taught me to make this dish years ago!  I love to let it simmer slowly as I ready the pasta and anticipate a wonderful meal, so when I saw this recipe with tons of garlic, white wine and fresh basil I couldn’t wait to give it a try!  So glad I did!  Mom, we’re going to have to make this together sometime soon!  You’ll love it with white wine and fresh basil! 

Here’s the onions, garlic, sweet red peppers and oregano (it already smells amazing!). . . . 

And here it is ready to serve.  In my excitment though I forgot to add the basil before taking the picture  . . . .

So here it is just before digging in, with fresh basil and over whole wheat penne pasta!  Enjoy!! 

Chicken Cacciatore
4 Chicken Thighs
2 Chicken Breasts (with skin & bone, halved crosswise)
1 teaspoons salt (more to flavor)
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour, for dredging
3 Tablespoons Olive Oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1 1/2 teaspoon dried oregano leaves
3/4 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
3/4 cup reduced sodium chicken broth
3 Tablespoons drained capers (see prep notes below)
1/4 cup fresh basil, chopped

1.   Sprinkle the chicken pieces with salt & pepper and dredge through the flour to coat lightly. 
2.   In a large heavy saute pan, heat the oil over medium-high flame.  Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes on each side.  Transfer chicken to a plate and set aside. 
3.   Add the red bell pepper, onion, garlic and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes. 
4.   Add the white wine and simmer until reduced by half, about 3 minutes. 
5.   Add the tomatoes with their juice, broth (and capers if using).  Return the chicken pieces to the pan and turn them to coat in the sauce.  Bring the sauce to a simmer.
6.   Continue simmering over medium-low heat until the chicken is just cooked through – about 20 minutes for the breasts and 30 for the thighs. 
7.   Transfer chicken to a platter and if necessary, boil the sauce until it thickens, about 3 more minutes. Spoon sauce over the chicken and sprinkle with the fresh basil! 

Recipe Taken From:
Everyday Italian, Giada DeLaurentiis
Clarkson Potter Publishers, Copyright 2005

Prep Notes:  The original recipe calls for 3 Tablespoons of capers.  You’ll notice in my pictures I left these out as I didn’t have any capers on hand.  If you decide to use them, add them to the pan at the same time you add the tomatoes and broth.  I’m guessing these would only enhance the flavor of this already awesome recipe!  Also, the original recipe calls for 2 teaspoons of salt.  This was a bit much for our family, so I pulled back to 1 teaspoon – and we certainly didn’t miss it.  The white wine adds so much flavor to the sauce!!

Best Baked Beans!

Hi Everyone
Happy Spring! 
It’s a bright sunny day in Cary today (50 degrees!) and our home is filled with beautiful flowers and excitment as we ready ourselves for Easter.  After a long walk with Mick and our dog Koda yesterday, I couldn’t help but feel this incredible sense of celebration fill the air. 

The cardinals were our guides.  Singing out from the tree tops their songs lifted our heads so that we might find them, brilliant reds on the highest of branches!  And the sandhill cranes were our fellow journeymen, fluttering above as they circled the conservation district we were hiking!  The snow is melting and the ground is thawing and I’m thrilled to be entering into a new season! 

Like the cardinals, I’m singing inside!  I’m excited to get out and move my body more and breathe the warmer air . . . .  and grow!  I love that all things are made new in this season and I can’t wait to see what great opportunities lie ahead!  I hope that you too are feeling a bit of Spring anticipation and excitement! 

So, while I’ve been writing to you I’ve been enjoying this amazing bowl of beans.  I’m calling it lunch!  I couldn’t wait!  I love these beans and I make them every Easter.  It’s one of those dishes I indulge in just a few times a year.  But they do make for a wonderful side dish to an Easter Ham - or in my case for lunch today, the main event – so I thought I would share them.

I think what I really love about these beans is they’re made with molasses, apple cider vinegar and a varitey of beans.  They do have quite a bit of brown sugar in them and they’re made with bacon.  I use the nitrate/nitrite free kind.  I did try pulling back on the sugar a bit but it seemed to really affect the flavor so I decided to leave it alone for the few times a year I make this recipe.  This recipe serves about 8-10 people as a side dish.   

Here they are just out of the oven . . . . all rich, savory-sweet and hot!  Enjoy!  

Happy Easter!

Best Baked Bean’s
8 Strips Bacon Cubed
2 Cloves Garlic Pressed
1 C Brown Sugar
1 -2 large Onions (per preference), cut into rings and then in half
(we like a lot of onions)
¼ C Apple Cider Vinegar
1 tsp Dry Mustard
2 TBSP Molasses
1 Can Drained & Rinsed  Red Kidney Beans
1 Can Drained & Rinsed  Green Lima Beans
1 Can Drained & Rinsed Butter Beans
1 Can Undrained Pork & Beans 

1. Sauté bacon until done.  Remove the bacon from the grease and set aside. 
2. To 1 Tablespoon of the bacon grease add onion, garlic, vinegar, brown sugar, mustard and molasses and cook for 10 minutes until onions are tender. 
3. Add beans & cooked bacon.
4. Pour mixture into 8×8 inch baking pan & bake one hour  at 375 degrees – (covered for first half hour).

Happy St. Patrick’s Day!

Hi Everyone!
Happy St. Patrick’s Day! 
A quick post today and wishes for a Great Green Day!

Had a craving yesterday for some Irish Soda Bread . . . . . so visited an old post from last year and quickly pulled a few loaves together.  It really is quite simple and a great treat to accompany any variety of spring dishes or salads!  You’ll find the recipe in the archives under February! 
Here’s a pic right from the oven . . . . 

And since today is about all things green, I thought I’d share an easy salad I discovered at Weeklybite.  I’ve already enjoyed this salad 3 times in the last few weeks with a few of my own adjustments.  Since my new favorite salad drizzle is Brianna’s Home Style Dijon Honey Mustard, I couldn’t wait to pair the two up!  I served it for my mom’s 80th birthday (and we put it together as part of a small cooking class I taught last weekend) and on both occasions it was a hit!  I love the combination of flavors Estela put together.  
Bright Blessings!  Only 3 more days till Spring!    

Kale, Edamame & Cherry Salad
4 Cups Chopped Kale (Or try a combination of Kale and Spinach)
1-2 Cups Edamame (per preference)
1/2 Cup dried Montmorency Cherries (sweet/tart cherries)
1/3 Cup Sliced Almonds
Thinly Sliced Red Onion
4 Tbsp Honey Dijon Dressing (Or favorite vinaigrette)

Combine above ingredients and toss! 

Recipe Adapted From;  www.weeklybite.com

Chicken Pot Pie

Every once in awhile I get off track.  It usually happens slowly . . . subtly.   Sometimes there doesn’t seem to be a reason for it.  I simply step out of my rhythm for a few days until I realize I need to wander back.  Sometimes though it’s bigger.  You know, when there’s just too many busy days in a row or life stresses pile up . . . . and it takes a little longer to get your groove back.  

Life here in Cary has been cold.  Then warm.  Then cold, windy and icy.  Typical Chicago weather that makes it challenging for a runner to get out every day.  Despite the beautiful snow tipped evergreens that tempt me, I’ve found it’s wise to exercise caution when deciding to head out!  One day a few weeks ago I went down on the ice . . . slipped on what I thought was just a wet sidewalk and landed on my backside.  Ok, my butt!!  I’m good though.  But that was just one more reason to NOT get my runs in.   

So that’s when I decided it was time to dig out my yoga matt.  Again.  During the holiday rush my matt had found it’s way back to our storage room.  How did that happen!?  But I found my matt (under all the wrapping paper) and the yoga schedule and took my achy (ice-fallen) body to class.   And the very first thing I noticed when I walked in the door (beside the fact that I was already breathing easier) was a rock, with the word practice on it.  hmmm . . . .I left  the studio committed to at least one yoga class a week. 

On the food front I’ve been stirring up pots of comfort food like chicken chili, stew and spaghetti sauce.  That’s how it seems to go for us in the Winter when we’re hibernating! 

PK loves a good casserole – the cheesy, creamy (not a lot of vegetable) kind.  So I decided one day that I’d better find a few healthier options that would satisfy us all!  We were a bit off track with eating too . . . . missing the usual amount of fresh produce.  Easy to do in Winter (in the midwest).  So I found this recipe for Chicken Pot Pie at eatingwell.com, and it was perfect!  A much healthier version of the traditional creamier, loaded with fat kind we’re all used to!  But more on that in a moment cuz I really want to share this idea with you.

One day right in the middle of all this, while we were at Mick’s violin lesson, I had an aha moment.  Mick was working on a new song, and for the first time he needed to learn a 4-note slur.  It’s tricky.  With one sweep of the bow (either up or down) you play 4 notes.  It’s beautiful, but it takes practice.  So during this particular lesson, Miss Karen said, “Mick, let’s put in the stops.”  So over and over Mick played one note at a time, with a stop between each one.  And then he played them faster and closer together, until finally . . . . he was ready to play them as a slur.  And I smiled this really big smile, because that’s how I feel it is for me sometimes too!  I need to put in the stops.  To pause and go back to the tools that work for me.  Especially, when I’m off track.   

So I started making lots of salads (to go with all the comfort food) as this is one of the best-tasting things I know to do when I’m craving something fresh – And great tasting greens are always available!  I started playing with spinach, mustard greens, arugula and spring greens.  And then I added the toppings.  Here are a few of my favorites these past few weeks:
Roasted Beets – Golden and Red
Edamame
Quinoa
Jicama
Avocado
Sweet Peppers
Garbanzo Beans
Broccoli Slaw (shredded broccoli, carrots & cabbage)
Citrus – Vinaigrette’s & Navel Orange Slices
Sweet Potatoes (Roasted)

Then I found this quote that said, As long as you live, keep learning how to live.  I love that!  So I put it all together . . . . the life stresses, the fall on the ice, the chicken pot pie, and the rock at the yoga studio – and made peace with getting off track.  Because life is really all about practice isn’t it . . . . and finding what works for us.  My love for yoga and fresh food are tools that work for me.  They keep me in balance.  So every once in awhile, when I lose my rhythm, I just need to remember to put in the stops . . . . and go back to what I know. 

Here’s the Chicken Pot Pie out of the oven.  It’s topped off with these wonderful buttermilk biscuits made with whole wheat pastry flour !  

And ready to enjoy!  

Happy March to Everyone! 

Chicken Pot Pie

• 3 teaspoons canola oil
• 1/2 medium onion, finely diced
• 1 cup baby carrots
• 2 1/2 cups low sodium chicken broth 
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken (or turkey)
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Biscuit Topping

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 teaspoons sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons cold butter, cut into small pieces
• 1 cup nonfat buttermilk
• 1 tablespoon canola oil

1. Preheat oven to 400 degrees.  Spray a 2-quart baking dish with non-stick spray and set aside. 
2. Heat canola oil in a large skillet over medium heat. Add carrots and allow to soften, stirring occasionally, for about 4 minutes.  Then add the onions and saute for another 3-4 minutes. 
3. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to the baking dish and set aside.
4. Next, wisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
5. Bake the pot pie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Recipe Adapted From:  www.eatingwell.com

Prep Notes:  I’ve adapted the original recipe a bit in order to accommodate preferences in our house.  The recipe originally called for pearl onions and mushrooms in the pot pie and thyme in the biscuits, not PK’s favorites, so I left them out - but you can find this recipe at the above link.         
Also – I  roasted a chicken the night before and had leftovers so this is what I used.  For simplicity,  a store-bought rotisserie chicken always works well!

My Favorite New Christmas Cookie!

Happy Holidays Everyone!  I hope you’re enjoying this most wonderful time of year.  Overall, we’ve been spoiled with the weather here in Chicago (though I’ve heard a snow storm is on the way!).  PK even squeezed a game of golf in the first week in December! 

I love the holidays  . . .  a season of the senses, with beautiful lights and evergreens . . . the scent of pine (oh I so can’t get enough of it!).  The bells are ringing and if your home is anything like ours, the cookies are baking! 

I have to say, we do have our favorites.  Many I’ve been making since I was a little girl.  My Godmother would pull a step stool up to the counter, wrap an apron aound my middle and we’d create these deliciously sweet treats, together!   Baking with my mom is always amazing too . . . . and we started early this year with cookies for my sisters book release party (see previous post)! 

This year, I decided it might be nice to weave in something new. . . .  something I could share with my Mindful Holiday Eating class.  Something sweet and chewy and dare I say healthy!?  I went searching.  It didn’t take long as I quickly fell upon this awesome recipe at EatingWell.com.  It came with excellent reviews so I gave it a try. . . .  and I’ve been making them ever since.  Can’t even count how many pans of these moist pecan and fruit filled treats I’ve put in the oven!  Or how many times I’ve tip-toed to the mudroom freezer to sneak a bar after the boys head upstairs.  Does anyone see you if you tip-toe?  hmmm . . . .

I definitely have a sweet tooth.  When it starts talking to me, I always try to choose something that both satisfies and also offers up some nutrition benefit.  Like mixing a few dark chocolate covered almonds with raw almonds for something crunchy and sweet.  That way I get monounsaturated fats, a bit of calcium from the almonds and the antioxidants in the dark chocolate.  I also like the Banana Bread I posted back in April (see archives). 

So my new favorite Christmas Cookie – which is actually quite limiting as I think this is my new favorite anytime cookie – is loaded with pecans, dates, golden raisins, cinnamon and nutmeg.  Yep, it’s got a bit of butter too and brown sugar.  But honestly, I feel like I’m eating the best energy bar I’ve ever had when I indulge in one of these!  Many of the ingredients are similar.  They also make a great looking cookie platter or gift box if you’re baking for friends or family!

Here they are out of the pan sprinkled with powdered sugar . . . . 

And a bit of mindful holiday coffee time . . . . 

I actually believe a little indulgence keeps us on track during the holidays (or anytime really) as it encourages less of that All Or Nothing thinking.  For more ideas on Mindful Holiday Eating check out the Archives in November of last year! 

This year for Advent, the pastor of our church, Melissa, has been focusing on the idea of more presence in our lives with perhaps a few less presents.  She’s challenged us to find ways to be more present . . . . with our families and friends, as well as for others.  I love this . . . .  In the wake of all the yuck our country has witnessed this past week, it seems especially important that we slow down, breathe the air, lead with love and take every opportunity to be present. 

May your Holiday Season be filled with great joy, laughter and sweet blessings and may the New Year for us all, be filled with presence . . . .  
Merry Christmas!  Heidi

Pecan Creole Cake Bars
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 cups chopped pecans
1 cup golden raisins
1 cup pitted dates, finely chopped

1.   Preheat oven to 300 degrees.  Spray the bottom and sides of a large (17×12 inch) jelly roll pan with cooking spray and line with parchment paper. 
2.   Sift flour, baking powder and salt together and set aside.
3.   Cream butter and sugar in a mixing bowl with an electric mixer.  Add eggs one at a time and beat until creamy.  Add vanilla and beat until combined. 
4.   Add half the flour mixture to the creamed mixture and stir until well combined.  Add the cinnamon and nutmeg and stir until well blended.  Add the pecans, raisins and dates to the rest of the flour mixture – coating the dried fruit and nuts completely.  This will help keep them from sticking together and distribute the more evenly into the mix.  Stir the flour coated fruit and nuts into the batter.  Evenly spread the batter into the prepared baking pan with a spatula.  Coat the spatula with cooking spray if necessary, to make the spreading easier. 
5.   Bake for 45 minutes.  Run a knife around the edges of the pan to loosen the sides.  Cool in the pan on a wire rack – takes about 45 minutes.  Cut into 48 squares.  Enjoy!! 

Food Prep Notes:
The original recipe calls for 3 cups of pecans.  Because I was making so many batches of these cookies I pulled back a bit to 2 1/2 cups as I felt it didn’t need quite so many.  The original recipe also calls for freshly ground nutmeg.  Because I knew the people I was sharing the recipe with would not be grinding fresh nutmeg I used the store-bought already ground variety. 

Recipe Gently Adapted From, www.eatingwell.com

Thanksgiving . . . And An Apple Pancake!

I love this time of year when we p a u s e . . . . to reflect and bring the words to what it is we are thankful for, the many blessings in our lives.   

This week I have so much to celebrate!  Wonderful gifts!  It was one year ago that I put up my first post and Fresh And Simple began!!  THANK YOU friends, family, clients, colleagues and people of the universe I don’t even know for following along!  I appreciate your comments and encouragement, that you give a recipe now and again a try, and mostly that you stay connected!   

This blog has allowed me the opportunity to share my passion for writing, for food, for healthy & mindful living,  and for people and relationships and how they all come together in life.  It has been my JOY! 

I’m also celebrating my Godmother, Lill’s 95th birthday today!  She was in town last week for a visit and we laughed and ate good food and Mick played the violin for her.  She’s legally blind in the state of Colorado.  Macular Degeneration.  But can you believe she still logs a couple of ski runs each year!!  She’s my role-model!  Check her out . . . .

I’m also celebrating my sister Gretchen’s new book,
Coffee Break for Quilters
A Patchwork of Original Poems  
She’s also one of my role-models!  Her poems will touch your heart . . .  make you laugh, cry, breathe and celebrate the beauty in life.  You can check her book out here - http://www.treedeckpublishing.com.    

I think I finally figured it out!  Life is like a kaleidoscope!  A couple of months ago I mentioned a bumper sticker I came across that read, Life is like a corndog, I don’t know why but it is.  So the other day when I was pondering my next post, and just couldn’t make up my mind (which happens frequently), I had the idea that for me, life is like a kaleidoscope - colorful, engaging, full of shapes and sizes . . .  and like a kaleidoscope,  with the smallest of movements one beautiful design seamlessly moves into a new place to create a new design, equally brilliant and beautiful!  When I look through a kaleidoscope I think, now that’s beautiful, oh my gosh look at that, wow that’s cool – kinda like in life . . .  what a great idea, and there’s another good idea, and another  . . . . you know what I mean?! 

So that’s how it goes for me in life, and when I’m getting ready to put some thoughts together . . .  and sometimes I get stuck in all of the stuff because EVERYTHING is connected.  But I’ve found that clarity comes in the doing.  Once I’m able to just begin, a theme emerges . . . .  and today I’m THANKFUL  and I want to CELEBRATE!!   

So a few weeks ago when we turned back the clocks, Mick and I had an extra hour Sunday morning.  With PK out of town we thought we’d roll up our sleeves and make the apple pancake I’d been promising him for some time.  It seemed like the perfect fit, with it being apple season and all!  I first enjoyed this pancake at a Bed and Breakfast 20 years ago!!  I’ve changed up the recipe a bit trying to reduce some of the fat.  It serves 4-6 people . . . . perhaps something delicious for out of town guests . . . .  

Here’s the pancake “setting” on top of the stove (just before I add the topping and put it in the oven) . . . . 

And here it is just out of the oven before we dig in!  Mick made the quilted pot-mitts (as he calls them) . . . . with a little help from Aunt Gretchen!

I wish you and your families all a peaceful, blessed and beautiful Thanksgiving!  Thank you for following Fresh And Simple, I’m so grateful for you!    Joy!  Heidi

Apple Pancake
3/4 cup whole wheat pastry flour (or, if you prefer all-purpose)
3 tablespoons sugar
1/4 teaspoon salt
3 eggs
1/2 cup lowfat milk
1/4 cup light cream
1 1/2 tablespoons butter, melted
2 large apples, thinly sliced (we used a Fugi and Braeburn)
Topping
2 tablespoons brown sugar, firmly packed
1/2 teaspoon cinnamon
1 1/2 tablespoons butter, melted

1.  Preheat oven to 400 degrees. 
2.  Mix the flour, white sugar, salt, eggs, milk, cream and 1 1/2 tablespoons of melted butter together in a 2-quart mixing bowl and set aside.
3.  In another bowl combine the brown sugar and cinnamon for topping. 
4.  Brush a 10-inch ovenproof skillet with oil and place over low to medium heat.  Pour in the batter all at once and cook untl “set”.  The edges of the pancake will begin to pull away from the sides ever so slightly and you’ll see the pancake starting to firm up. 
5.  Lay the apples over the top, completely covering the surface and sprinkle the brown sugar and cinnamon topping over the apples.  
6.  Pour the remaining 1 1/2 tablespoons of butter over all and bake in 400 degree oven for 6-8 minutes.

Squash, Sweet Potato and Apple Soup

We Three . . . . my sister calls us, in her gripping poem of survivorship.  My mom, sister and I are all survivors.  Breast Cancer Awareness Month has, over the years, become a true celebration of life in our family . . . . and come October, we have found unique, fun, meaningful and tender ways to be joyful in our time together, as we celebrate strength, hope and survivors everywhere!! 

Recently, I made this amazing soup that perfectly blends the flavors of the season.  It’s rich and comforting and loaded with antioxidant beta-carotene, fibers and phytochemicals – all the anti-cancer good stuff!  And I thought, well that’s a great way to kick-off the month.    

But then the month got away from me.  . . . . been busy connecting with friends, taking long walks (one even half way around Lake Geneva!), listening to stories, sharing some of my own and celebrating this colorful time of year.  It is, after all, the gathering season!  

About a week ago I had this incredibly blessed opportunity to join the ladies of my mom’s chuch for a bit of mindful eating discussion.  I pulled a few recipes to share and brought all the goods to prepare for them a white bean salad with an herb and citrus vinaigrette.   It was delightful.  We ate.  We prayed.  We laughed.  We sang . . . . . off key, together . . . . and it was the most beautiful thing.  Many of these women have known me since I was born.  There has never been a time when they haven’t been present in my life. 

And as I was mixing the bean salad and we were all conversing . . . . it occured to me that it is the kind of strength that was gathered in this room that has carried women, everywhere, as they have faced breast cancer and so many other life challenges.  We are all survivors of something.  I think it’s important that we gather, and share our stories. 

A number of years ago my step-daughter Courtney invited me to run a Half-marathon with her.  I said no thank you!  But she didn’t give up on me, she kept at it.  “Come on it’ll be fun and it’s in Nashville!”  She just kept nudging until finally I agreed.  The reason I agreed?  I figured a weekend away with my Courtney would be treasured time, so I signed up.   

In the months that followed I added more time to my runs, and then more runs to my week.  I mean really, I’m more of a jogger than a runner but little by little I kept at it and as I did, this I can do it voice in my head grew louder and louder.  And after a few months of training I felt I was ready. 

And the next thing I know I’m standing on a street in downtown Nashville in the middle of 30,000 people with Courtney next to me thinking, “how is this all going to turn out!”  And with that, the gun went off . . .  . and so did we.  The birds were singing, the people were cheering and the bands were playing (it was the Country Music Marathon) and somewhere around the 8 mile marker someone yells out from the side of the road, “it’s a great day to be alive!”  – and in that moment, with all my heart and with great clarity, I understood the meaning in those words.  I was experiencing, fully, all that life has to offer. 

I signed up to run the half-marathon because of treasured time with Courtney, but what I realized, is they are all treasured moments . . . . every one of them! 
So I shared this story with the ladies at the church along with my bean salad . . . . and I’m thinking I’ll bring some soup to my mom and my sister . . .  and I’m hoping we’ll have some time this month to paint pumpkins, a bright pink . . . and celebrate! 

So here’s the ingredients . . . .

And here they are all roasted . . . .

And the soup!! 

This recipe was given to me by my friend Jennifer Koide.  Actually, Jen makes this soup without a recipe . . . . she’s a graduate of Le Cordon Bleu of  London!  Thank you Jen for putting the measurements into black and white so that we can enjoy this awesome soup . . . . I’m so grateful!   

There’s a lot of steps in this recipe, but mostly it’s about getting the squash, sweet potatoes and apples cleaned and roasted.  So don’t let that scare you!  This recipe makes a lot of soup – plenty of extra for the freezer. . . . and I’m thinking the flavor will be different for everyone depending on the squash you choose or how sweet the potatoes are . . . . so absolutely, adjust seasonings accordingly.     Bright Blessings!! 

Squash, Sweet Potato and Apple Soup
2 Acorn or Kabocha Squash – or you can use Butternut (including the pre cut butternut squash…look for about 1.5 pounds)
4 medium Sweet Potatoes
3 Granny Smith Apples
2 medium Yellow Onions
4 large Carrots
5 stalks of Celery
2 - 32oz boxes of Chicken Broth (regular or low sodium – I used one of each)
1 cup White Wine
½ cup Half and Half
1 TB ground Cumin
1 TB ground Cinnamon
1 tsp ground Allspice
½ tsp ground Cloves
½ tsp ground Nutmeg 

1. Preheat oven to 400.
2. Cut squash in half and remove seeds / strings.  Cut halves into quarters.
3. Peel carrots and cut into large chunks.
4. Peel onion and cut into quarters.
5. Peel sweet potatoes and cut into large chunks.
6. Add squash, sweet potatoes, carrots and onion to large roasting pan. Drizzle with olive oil ensuring all sides are lightly coated.
7. Roast veggies for about 45 minutes until well caramelized.  Transfer onion and potatoes to bowl.  Allow squash to cool.
8. Using a spoon, remove squash flesh from skin.  Spoon squash flesh into bowl with roasted onion and potatoes.
9. Peel and quarter apple.  Remove seeds and stem.  Cut quarters in half again.
10. Wash and chop celery into large chunks.
11. Heat 2 TB of olive oil in large soup pot / dutch oven and saute celery and apple for about 2 minutes. 
12. Add roasted veggies and squash flesh into pan.  Add wine.  Allow wine to reduce by half. 
13. Add chicken stock and cream.   Reserve about ½ of one of the boxes…you will need it when you get to the pureeing step.  Add spices and stir well.  Allow to simmer for about 20 minutes.
14. Puree in batches in blender (can use food processor but the texture will be chunkier) adding reserved chicken broth as needed to thin out the mixture.  Strain through a fine sieve for a silky texture.  Leave unstrained for a courser texture.  Season to taste with salt and pepper

Recipe By Jennifer Koide