One thing I love about Ben is his grateful attitude. He is truly one of the easiest people to please, especially when it comes to food. After cooking a couple nice meals in a row one week, he said, “Kamille, I appreciate all your effort in making dinner, but you know you don’t have toContinue reading “Intensely Chocolate Cake”
Author Archives: kamillecscellick
Host as Guests and “Fried” Potatoes with Kale & Onion
I came across the following quote months ago and saved it in a file. As I came across it today it got me thinking…
Good hosts discover the divine mystery in hospitality—
that as they welcome strangers, they are themselves beloved
guests of God’s grace.
Is it really true that hospitality is more for the host than for the guest? While in Ellensburg for Thanksgiving we get free movie passes, which is about the only time we go to the movies ($9.00 for a movie!). We saw “The Blind Side,” which is based upon a true story. Aside from being an exceptionally great film (seriously, it was a mixture of wonderful & horrible–the kind of horrible that makes you realize life isn’t pretty), there were many moments I got choked up & cried. The Blind Side” depicts the story of Michael Oher, a homeless African-American youngster from a broken home, taken in by the Touhys, a well-to-do white family who help him fulfill his potential (synopsis taken from here).
Leigh Anne Touhy, the mom, took Michael in as her own. What she was doing was saving him from the plane crash of a life he would have if he stayed in the projects. However, she realized was Michael was in essence saving her. He as the guest caused her to rethink a family history of racism, status in the elite, and safety living on the right side of the tracks. She needed him maybe more than he needed her. Grace.
It’s too easy to view a stranger or guest as a project. To think that my “love” and “generosity” will change the person & I’ll feel better about myself. Except, what I find in the end is that even in the midst of what seemingly is a “good deed,” ends up becoming a grace revealed. This morning’s breakfast reminds me of a grace revealed as a modest, yet appetizing goodness. It is fit for a king in more of backdoor sort of way.
“Fried” Potatoes with Kale & Onion (printable recipe)
Ingredients
- 1 small yellow onion, cut in thin half moons
- 3-4 rather big Yukon Gold Potatoes, cut into quarters, then thinly sliced
- 2-3 Tablespoons olive oil/canola oil mixture
- 1-2 Tablespoons sea salt
- 5 leaves black Kale, rib cut off & cut leaves into bite-sized pieces
- 2-4 Tablespoons water
Put 1 Tb of oil into pan over medium heat. Heat oil for about one minute, then add onion slices. Add about 1 teaspoon salt to onions. Cook until the a bit of browning occurs on the onions. Add thinly sliced potatoes, along with 1 more Tb of oil.
Stir occasionally to avoid sticking or burning (if you need to add more oil, do so). Add 2 teaspoons of salt. You’ll cook the potatoes for about 15-20 minutes.
Add the kale, along with 3 Tablespoons water. Stir around and cook without a lid for 30 seconds. Then, put a lid on top of potatoes & kale and cook for an additional 2 minutes or so. The lid is creating steam, which will in return steam the kale. My lid goes directly on top of the potatoes as it is smaller than the rim of the pan.
Remove from heat, add salt to taste & pepper. Serve by itself, or it you’re like my daughter…with ketchup.
Casimir Pulaski Day & My Firstborn
I’m an auditory learner. I thought I was a visual, but realized today I’ve misdiagnosed myself. This would make sense for my love of music, learning all the lines of the play I was in in third grade, & my ability to repeat most things when put to song or via storytelling.
Music..it’s a powerful tool, which is innate to most humans. It stirs emotion in the deep crevices of our life. It reminds us where we were & what we were feeling when a specific song is playing. It brings people together & tears others apart. I received my degree in History with an emphasis in Early Modern Europe. In fact, my thesis was on the complications music brought into the newly formed Protestant Church (tore people apart & brought others together).
Well, for me music is everything beautiful, sweet & good. I’m listening to Sufjan Steven’s ‘Casimir Pulaski Day.’ This song floods my mind & my heart with some of life’s deepest of emotions.
Ben had just bought Steven’s album “Come On Feel the Illinoise.”. It was late December of 2006 & I was about 38 weeks pregnant with our first child. Not quite knowing then how life altering giving birth would be, then mix in bringing a baby home whom you’d be responsible for it’s sustenance (makes for mental instability at times).
This album played non-stop. As I drove in the car, listened to my MP3 player, & when we were at home together. The song talks about a young girl getting cancer of the bone, which is depressing, especially when you’re husband points out after our daughter is born, “This song makes me sad, because I think of our daughter dying.” not really what you want to tell a postpartum mama.
But, this song now reminds me of how quickly she’s grown up. There have been times when I wished, “if only this could go more quickly!”. I’m reminded of all the fear I felt as a new mama, not knowing how I would make it through her first week, how I was going to get her to latch on…or…how would I make it through the dark night. I recall days just prior to sunset praying, “God, you’re my strength, I believe but help my unbelief,” over & over. I mustered all I could to not cry & think, “I don’t love her like Ben does, but I’m her mama.”
So as I listen to this song, I think of that scared mama sitting in the bathroom crying. I think of missing out on the beauties of my firstborn’s first weeks & how I wish I could take it back. But more importantly, which is now, I think of my dear, sweet, one of kind dreamer, firstborn daughter who will be three years too soon and how I want to bundle her up to stop her growing. I want to always hold her like I did the first day I met her. I want to cherish her beauty, her intellect, her quirks…everything that makes her the original handiwork the good Lord made.
This is what music does to me. It stirs up strong & powerful images, feelings, emotions, smells, tastes…creating stories for my life’s storybook.And I guess that’s why her middle name is Storey, which means ‘strong & powerful.’
Thankfulness Squash Galette
It’s almost Thanksgiving and I really should be in bed. However, since I’m at my in-laws house, I know I get to sleep in. I’ve been extremely blessed with loving in-laws who are also amazing grandparents. They have a rule, which is one I affirm wholeheartedly, “Parents get to sleep in while they take care of the grandkids.” I am thankful.
And I know it’s Thanksgiving, to which we are to be grateful for all the many blessings we’ve been given; however, life happens at the most inopportune times and you’re not always handed something to be thankful about. I received some news which is discouraging and causes me to think with a fatalistic fear. I’m not gifted with optimism the majority of the time. And although I would say my glass is half full, this doesn’t equate with walking around thinking I can tackle anything and keep truckin’.
I’m at first glance an optimist fatalist, because I’m an extrovert who is over dramatic. I see the best in the outcome, but I get caught up in the path to get there at times. Ultimately, I need to remember that I am not savior and rely on one who is. Life is hard enough without having a savior complex. What…with being a mom, a wife, a friend, a daughter, a sister, etc., is enough in and of itself. I’m only required to live in this moment and do what I’m called to do. My job is not to be the perfect mom. Or to cook the perfect meals. Or to carry others burdens/issues. I don’t have to live up to expectations that others have set for me or even ones I’ve set for myself.
And in a world where we compare everything and everyone, it can be pretty damn hard. Where our children are compared to one another from day one based on their weight & length. Where mothers ask other mothers what “percentile” their child falls (maybe to feel good that their child is a bit bigger and doing “better”). Where smart is based on knowing your ABC’s, speaking in fluent tongue, or excelling in ‘quantifiable’ means. Where beauty is measured based on waist size & symmetrically aligned faces.
Yet, in the midst of all the reasons aforementioned (and then some), I can take solace in what the prophet Zephaniah spoke to Israel many, many moons ago:
Sing, O Daughter of Zion;
shout aloud, O Israel!
Be glad and rejoice with all your heart,
O Daughter of Jerusalem! The LORD has taken away your punishment,
he has turned back your enemy. The LORD, the King of Israel, is with you; never again will you fear any harm. On that day they will say to Jerusalem,
“Do not fear, O Zion; do not let your hands hang limp. The LORD your God is with you,
he is mighty to save.
He will take great delight in you,
he will quiet you with his love,
he will rejoice over you with singing.”
I like knowing that I am to “shout…rejoice with all my heart,” because He “delights” in me, he “quiets” my whole being with “his love,” and he “rejoices over me with singing.” It gives me a picture of my daughter happily singing (in and out of tune) with complete abandon through the living room. It brings me joy & I fully delight, or enjoy her…for her. And when she’s upset, or hurt, or even quietly in my lap…I get to shower my songs upon her. And oh my, it brings her peace in the midst of a storm feeling. Thankfulness…it’s knowing that type of peace in eye of the storm, and choosing to see the good in the midst of it. So for that…I am thankful for this day the Lord has made.
If you’re wanting to add some tangible thankfulness to your day (or someone else), then this galette is definitely high on the list. Happy Thanksgiving!
Butternut Squash Galette & Delicata Squash Galette (printable recipe)
This pastry crust is courtesy of Epicurious. I needed to make two Galettes, so I doubled the pastry ingredients below. I also used 3/4 butternut squash for one galette and 1/4 for the other galette. The crust was flaky, savory & sublime. I love these for their versatility and improvisation.
For pastry:
- 1 1/4 cups all-purpose flour
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon chopped sage leaves
- 1/2 teaspoon fine sea salt
- 4 to 6 tablespoons ice-cold water
- 1 large egg, lightly beaten
For butternut squash filling:
- 1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups) **reserve about 1/4 of it for other galette if making it.
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil, divided
- 1 medium sized shallot
- 4 ounces soft mild goat cheese
- 4 ounces soft cream cheese
- 1 egg
Make dough:
Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling while dough chills:
Preheat oven to 500°F with rack in middle.
Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
Meanwhile, saute shallots in 1 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, until tender, about 3 minutes. Transfer to a small bowl to cool slightly. Combine goat cheese, cream cheese & egg in a small bowl. Mix to combine.
Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Spread out cheese filling in center of dough. Dump about 3/4 of butternut squash on top, along with shallots, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Put a few sage leaves on top, drizzle with olive oil & sprinkle with sea salt. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
Delicata-Butternut Squash with Kale Galette: there’s no need to peel the delicata, because it’s skin is tender upon roasting and is easily eaten.
- 1 delicata squash
- olive oil for drizzling delicata
- sea salt for sprinkling delicata
- 1/4 of above cooked butternut squash
- 1 medium shallot (I cooked 2 shallots and divided them between the two recipes)
- 3 kale leaves, vein removed & chopped into bite sized pieces
- 1 Tablespoon olive oil
- 5 ounces goat cheese
Cut ends off of delicata. Scoop out seeds & pulp. Cut into 1/4 inch rings, then cut into half moons. Place on a baking sheet lined with parchment. Drizzle with olive oil & sprinkle with sea salt. Roast at 450 for roughly 15 minutes. They don’t take that long. Cool.
Meanwhile, saute kale in 1 tablespoon of olive oil till tender. You may need to add more oil or even some water. Remove to a small bowl and set aside. Saute chopped up half moon shallots in 2 teaspoons olive oil for 1 minute or so. Remove to small bowl.
Combine the delicata squash, 1/4 leftover of cooked butternut squash, cooked shallot, & kale together. Roll out your dough following instructions above, drop goat cheese throughout the center of the rolled out galette. Arrange the vegetables on top of the goat cheese lined crust. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
Roasting a Chicken or Cleaning Carpet
I love birth stories. I especially love being able to make a meal for a newly sleep deprived mother who has NO idea of what she just got herself into, because I’ve been there. And what I appreciated the most after having my oldest was the abundance of food delivered each night and the various people “oooing & awwwing” over my beautiful baby. Seriously, what could be better? Sleep, but we all know that’s not gonna happen, so might as well take the food.
Well, I had two roasting chickens that I planned on roasting at the same time (one for our family and one for my friend). And after we ate our chicken, I would use the carcass to make some chicken stock. Both girls were sound asleep still at 4:00, which is a miracle in and of itself and gave me some extra time to cook. But as any mother would tell you, all good things must come to an end and reality sets in. The end of nap time makes me feel like Cinderella when the clock strikes midnight and my dress turns to rags and coach turns to a pumpkin…and I become mama again.
This mama had her almost three year old to tend to and slowly got her entertained with a new dollhouse. I let her be, in order to get my youngest who was crying. Note to self: never underestimate the capabilities of a little girl who’s middle name is “monkey business.” As I was changing a diaper, I was thinking how everything was going according to schedule. The chicken would be done in about five minutes, my cranberry crostata (which I’ll post at a later date) was cooling on the counter, daddy would be home in less than 10 minutes (date night after dinner) and I would get to visit my friend’s newborn baby boy shortly.
Then, I hear a monkey pants coming up the stairs going on & on about something. And as I turn to see what she’s talking about my mouth drops. I hurriedly set my youngest back in the crib and picked up my oldest to head to the bathtub. What she was saying was, “I painted on myself, I painted on my clothes!” She has absolutely no guile in her bones. She definitely stopped chanting her fresco debut once I stripped her down and got the water running, which turned into cries of, “I want my blankie!”
All this to say…the chickens turned out well, but we didn’t eat together as a family, because I had to get some cleaner at the store. Our date night was obliterated, since my husband and I were stuck spending our evening trying to scrub the food coloring gel out of the two flights of stairs and carpet in the basement (oh yes, she was painting herself with pink food coloring gel to resemble frosting). My eldest, a.k.a. monkey pants, went to bed with painted on pink socks, pink/reddish hands, and one bright pink cheek. And I forgot to tell Ben to save the carcass, so when I got home from dropping off the dinner and picking up the cleaning supplies I asked, “You didn’t throw away the chicken carcass, did you?” My destiny for the evening was sealed and that was the last straw. I felt like stamping my feet, throwing myself on the ground and flail about, but I’m the grown up right.
Instead, I took a couple deep breaths, nursed my youngest, said goodnight to monkey pants and started blotting the pink stains with my hubby. We soon waved the white flag of defeat, because this pink stain might just be here to stay (the carpet cleaners are closed for the night…we’ll see tomorrow). As Ben and I breathed in the lovely fumes of various cleaners we were using, I asked Ben, “What could be worse?” He said, “Being in the hospital right now with Veronica, because she got into something that was toxic.” I liked hearing that.
It made cleaning the carpet even more therapeutic and peaceful. It’s only carpet, and Lord knows there’s probably going to be more stains to add to the pink punk rock hue. And although we missed our date night, I was thankful that it was only food coloring gel and not something worse. I was even thankful for the great story this would be for years to come. It’s moments like these that keep me on my toes as a mother and I know when I look back 20 years from now, I’ll take the pink carpet over delicious chicken any day of the week.
Brown Sugar Cupcakes with Sea Salted Caramel Frosting
My youngest daughter turned one on Saturday. We had two different celebrations for her to avoid having our house feel like a zoo (small quarters make for a claustrophobic mama). I made some yummy food, because…well, that’s what I do. And since she is only one and cannot talk, I got to pick the menu (that’s both good and bad). It’s good, because it’s pulling out the creative card in the kitchen. It’s bad, because when it comes to picking out a recipe for dessert the sky is literally the limits.
Ben laughs at me saying it takes me three hours to decide what I want to make and then leaving me only an hour to get it all done (too many options isn’t always the best thing in life). I made an apple cake with a cream cheese drizzle frosting for our family gathering. Then, on Sunday I envisioned making a caramel cake with sauteed apples and a salty caramel cream cheese drizzle icing. However, as the clock continued to tick on while I was no where near my kitchen post…I came upon a brown sugar cupcake recipe and then mixed it with an easy breezy Salted Caramel Frosting.
This was our Tayers (not her name) first taste of cake, which she thoroughly enjoyed. And I have to say how much I love this little girl. As I was approaching this weekend (she was born on the 14th), I began reflecting on the 12th (because that’s when my water broke) of what I had been doing a year ago before she graced us with her presence…41 hours later. She fills the house with laughter, cuddles, and squeals of delight when she should be going to bed. Let’s face it…to her life is a party, which is to be enjoyed to the fullest.
I remember thinking after she was born, “what did we do? We had it perfectly with our family of three and now we have this little one who’s going to change everything!” (postpartum moms are allowed to say just about anything, especially when they go through 41 hours of waiting for the baby to be born without drugs, I’m just saying 🙂 ) However, a year later…everything DID change, but it was a good change and she is well worth it.
Brown Sugar Cupcakes with Sea Salted Caramel Frosting
The cupcake recipe is from Chockylit, which is a fantastic & inspiring cupcake blog. The frosting recipe is adapted from here.
Brown Sugar Butter Cupcakes
24 regular cupcakes / 350 degree oven
3 sticks unsalted butter, room temperature
1 1/2 cup light brown sugar
4 large eggs, room temperature
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds after each.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 20-22 minutes until a toothpick comes out clean.
Sea Salted Caramel Frosting
1/2 cup (one stick) butter
1 cup dark brown sugar
1/2 teaspoon lemon juice
1/3 cup heavy cream
1 teaspoon finely ground sea salt
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4-1/3 cup milk
additional sea salt for sprinkling
Melt butter in saucepan and continue over heat until the butter is brown, but not black.
Remove pan from heat and add lemon juice and brown sugar–stir until smooth.
Return pan to a med-low heat and bring to boil while constantly stirring. Boil mixture for one minute and remove from heat. Then add cream, stir until cream is incorporated.
Return pan to heat and stir until just boiling. Then remove from heat, add salt and let mixture cool to room temperature. When you taste the mixture at this point is may taste very strong and a bit too salty–that’s what you want.
Transfer caramel mixture to mixing bowl and slowly beat in sugar and vanilla until smooth. **my notes: I beat mine in my kitchen aid stand mixer, which mixed it up into a blob similar to playdoh. I then added milk & mixed it again, in order to make it spreadable, which worked. It may have been better if it was mixed by hand.
Frost cupcakes and sprinkle with sea salt. Tastes even better the day after.
Oatmeal Caramelitas
This past Saturday I sold food at a Craft Bazaar. It’s a pretty amazing cause as 5% of the vendor’s profit helps families adopt children. The Adoption Connection sponsors the event, which is a group of families within our church body who have either adopted or are looking to adopt children. I got involved in this four years ago by selling homemade chili and my baked goods. As the years have progressed, so have the Health Department’s operating procedures for permits and what you can and cannot sell at bazaars.
This dials out to me not selling any soup next year, because I could only sell soup from a can. Unless of course, I wanted to pay an $85 dollar permit for a one day event, then I could make soup from scratch. But anyone who’s ever worked in selling food knows that the permit plus cost of food and packaging would not meet the overhead costs. I have done baked goods every year though and my oatmeal carmelitas are a permanent fixture on the menu. People can’t get enough of these and you truly cannot have just one bite.
It’s the gooey goodness of the caramel, the richness & texture of biting into the chocolate chips, and the buttery, salty, crumble of the compacted crust. Yes, it’s seriously that good. I’m salivating just thinking about them. I have realized that food not only has to taste good, but have a wonderful texture to keep me wanting more…especially desserts.
There’s a couple other reasons they’re so gosh darn good.
- One they’re not time consuming, but people will think you slaved in the kitchen.
- Two, they’re bar cookies (I’m totally a fan of the bar cookie if I know they can taste better than a drop cookie–time saver).
- Three, when people eat them, they’re one of those sweet treats that make people’s eyes pop and then the, “OHHH MY Goodness! (with a MMMM added in)”
I implore you to add these to your shopping list, holiday baking, or simply because you need to eat sweet oatmeal love with caramel & chocolate.
Crust mixed together
Top crust and ready to bake for 18-22 minutes.Oatmeal Carmelitas (printable recipe)
I have been making these for over many, many years now and they’re ALWAYS a hit. The recipe came from a college housemate’s cookbook, but I don’t know the original source. Whoever it was is genius.
Ingredients:
Crust
2 cups unbleached all-purpose flour
2 cups quick cooking oats
1 1/4 cup unsalted butter, room temperature
1 1/2 cups light brown sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
Filling:
12 ounce caramel ice cream topping
3 Tablespoon unbleached all-purpose flour
1 cup chocolate chips
Preheat oven to 350. Line a 9×13 pan with parchment paper. Combine all of the crust ingredients into a large bowl and mix together on low speed until nice and crumbly. It should resemble a fruit crisp topping. Put about 1 1/2 – 2 cups of the mixture into the parchment lined pan. Your pan should have a layer of packed in crust without making it too thick and not ultra thin. Bake this for 10 minutes.
While the bottom crust is cooking, combine the caramel topping with the 3 tablespoons of flour, till no streaks are left. Once the 10 minutes are up and you’ve removed the pan from the oven. Sprinkle the 1 cup of chocolate chips over the half-baked crust. Then, drizzle the caramel syrup as evenly as possible over the chocolate chips. Take the remaining crust mixture, using your hands and crumble over the filling mixture. You want to try and cover all of the caramel and chocolate chips as if you’re sealing them in.
Return the pan to the oven and bake for 18-22 minutes. Cool to room temperature on a cooling rack. Once cooled, cover and put in refrigerator for 2 hours. Cut into bars as big or small as you’d like and relish the goodness.
**The original recipe uses walnuts or pecans as well in the filling, but I never put them in. I think it’s about a 1/2 cup of chopped nuts if you’d like to add them. You might want to toast them to make them even better.
**I have interchanged rolled oats with quick oats and I think the quick oats produces a better texture. However, it’s not a big deal at all if you only have rolled on hand.
Promise & Spicy Pumpkin Soup
I’m sitting in my living/dining room looking outside to the glorious picture of sunshine pouring down on the golden leaves left on the tree with the faint hue of blue in the sky. The wind is beginning to breathe big breaths upon the leaves and awaken the gray clouds to another stormy afternoon. But in the meantime, I will enjoy what this brief window of sunshine has to offer. With my oldest being sick the past couple days, we’ve been relegated to “operation indoors” (a.k.a. cabin fever). And as I haven’t had much alone time with her being sick and random sleeping times as a result, then you mix in my youngest who is sleeping during the oldest awake hours…well, that equals one exhausted mama.
So yes, I will enjoy this calm before the storm.
I think it’s fitting that I live in the Pacific Northwest in comparison to the way life is and how they correlate with the seasons here. As the wind and the rains pour down, so is our life at many moments. It’s hard to look past the knee high puddles, shivering bodies, and wind blown hair to remember the rainbow after the storms. And as any person living in the PacNW, they would say, “but it storms so much that the sun rarely gives light for a rainbow.” Too true, leaving us feeling a bit hollow inside.
I like what David Bazan from Pedro the Lion says in his song, ‘Promise.’ (this was Ben and my wedding recessional)
for what i’ve seen so far, i can’t believe my eyes
and what a nice surprise
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know
I like the certainty which comes from Jesus even when we’re walking (or trying to get up) through life’s stormy weather. I have many things to be thankful for in this day…roof over my head, husband with a job, two daughters without major health problems, picturesque view out my window and I am my beloved’s.
Spicy Pumpkin Soup (printable recipe)
This recipe is from my friend Laura and it’s very forgiving as I have changed things here and there, but two things are for sure..1. it’s easy and 2. people will LOVE it. Plus, for vegans & vegetarians, simply substitute chicken broth with vegetable broth.
Ingredients:
- 1 Tb oil
- 1 Tb each, minced garlic and chili powder
- 1-2 tsp ground cumin (I love cumin)
- 1/2 tsp ground coriander
- 1/4 tsp chili pepper flakes
- 4 cups chicken broth
- 2 cups cooked garbanzo beans or 2 cans (15 oz) chick peas (garbanzo beans), rinsed & drained
- 1 1/2 cups pumpkin puree or 1 can (15 oz) solid pack pumpkin
- 2 cups corn kernels, or 2 cans corn kernels, drained
- 3/4 cup salsa
- salt to taste
In a soup pot, heat oil over medium heat. Add the chili powder, cumin, coriander & garlic and cook for 1 minute, while constantly stirring. Add broth, increase heat to medium-high, throw everything else in, bring to a boil, reduce heat and simmer.
Your soup will eventually start to thicken and resemble the texture of thin gravy, which is what you want. You can easily have this on the table within 30 minutes. Serve it with cornbread and sour cream. You could even use black beans or some other bean of your choice. I prefer the chickpea, but do what you like–it’s truly forgiving. This has a bit of Indian flavor to it and I typically keep adding in more cumin till it hits the right spot.
On Roasting a Pumpkin
It should be said, that rarely does anyone photograph or capture the essence of mishaps for their blog. My friend said the other day, in reference to the comparison syndrome (you know, feeling like you just don’t seem to measure up), “that’s why I don’t read other mom’s blogs too often, because they only post the wonderful things they do with their kids and it makes you feel like you’re (and I paraphrase) a Loser!” It’s very true, whether it’s a mom blog, a crafty blog, a food blog, etc, you rarely see or read the disasters.
And to let it be known, I for one am definitely not above disaster. It’s a humbling experience all the same, but it’s what I do with the flop and try to get better. That’s what I love about roasting & pureeing my own pumpkin. It falls under the “from scratch” (even more if I had a yard to grow the squash/pumpkin) category and ultimately makes the recipe taste a little better. I wanted to encourage those of you who think buying canned pumpkin is the only option to step into this safe world of roasting your own.
First things first…pick a sugar pie pumpkin or other squash variety, which suits your culinary needs. I have for years baked sweet meat squash for my “pumpkin” baking needs and never had any complaints. My friend Kelli gave me two of her pumpkins from her yard 🙂 Preheat your oven to 450.
Honestly, the most difficult step is roasting your pumpkin would be cutting the pumpkin. You really should have a sharp chef’s knife for the job. You want to cut it down in the middle, with one hand on the handle and the other hand pressing down (gently but with a bit of pressure) on the blade. Squash can be a bit sticky, leaving a residue on your hands, which acts a suction device for you knife. So again, be careful in cutting.
Scoop out all of the seeds and stingage. Place in a bowl to roast the seeds for later. Be sure you DO NOT put the insides into your garbage disposal, as it will get caught and the plumber will have to come. I speak from experience.
Place your pumpkin cut side down on a parchment lined roasting pan or jelly roll pan. Pour in some water onto the pan to aid with steam in the oven, because you really don’t want to brown the cut edges. Put in the oven and bake for 60-90 minutes, depending on the size of your pumpkin. It will be done when you can pierce through the pumpkin with a knife.
Now how it goes from solid to puree is up for discussion, but this is how I do it. Scrape the pumpkin meat out and plop it in a food processor. Don’t overload your processor, but process in batches. Process till smooth and put into containers. From here you can use the canning method or freezing method. I freeze mine, because, well…that’s just what I do. I used to use freezer ziploc bags until I found these handy plastic containers at Cash & Carry. I use the 12 ounce ones and I believe they were $2.75 for 50 of them (lids sold separately). 
Hope you take advantage of pureeing your own pumpkin and squash! It’s therapeutic.
Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling
As I was perusing the internet I came across this quote:
Churches that have not nurtured a common life among members will find hospitality to strangers difficult. The table is central to the practice of hospitality in home and church. The nourishment we gain there is physical, spiritual, and social. Whether we gather around the table for the Lord’s Supper or for a church potluck dinner, we are strengthened as a community. Meals shared together in church provide opportunities to sustain relationships and build new ones. They establish a space that is personal without being private, an excellent setting in which to begin friendships with strangers.
I don’t remember where I got this or who wrote this, but I find the statement appealing. One it makes me wonder how my church family is doing in this area of life (and how I am doing within the church body). For me, it’s fairly easy to invite people into my home, or my life, to share a meal or drink coffee, in order to know one another. I have the ability to make friends wherever I find myself and (not boasting) if you were to ask Ben, he would tell you, “Kamille has an inquisitive nature to draw people out by asking questions and putting them at ease.” This type of hospitality and welcoming doesn’t scare me, but I know it scares other people (and that’s okay if it does).
However, what’s hard for me in my idealist/dreamer ways is seeing a need for hospitality & community meals in the larger church gathering; yet, it stays fairly idle. I get discouraged, because I read quotes like the one above and say, “YES, we need that to survive, to breathe, to truly know one another.” I get discouraged, because I see people on the fringes not knowing how to make their way in and I’m only one person (who just happens to have two little ones and by default it makes me less available). Does anyone else feel like this? Whether, it be the outsider trying to make your way in or the insider trying to find an opening?
But, in trying to live in the “glass half full” mindset, I see how amazing a meal can bring people together. It’s not HUGE; yet it is! I know I felt incredibly loved & cared for in my postpartum stage with my two girls through people bringing meals. For one, I was simply famished like any mother nursing a schizophrenic sleeper. And two, it’s something I didn’t have to think about. Blessing. We are community friends with four Japanese students who are studying at Western for about six months. We can alleviate some of the language barriers and anxiety by feeding our bellies, and ultimately our souls. Blessing. There’s a young adults gathering called ‘Soup & Story’ through our church body. People who don’t know one another are able to find friendship & be friendship through something simple as soup and bread. Blessing. And I got to make some wonderful pumpkin whoopie pie cookies last week for the new group of freshman at Western. A time when they’re possibly feeling insecure or fearful about being away from home, I can put my baking skills to good use. Blessing.
As I share this recipe with you, I hope you will see the many blessings in your life and ways to shower down blessings on someone else.
Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling (printable version)
Adapted from this recipe by Two Fat Cats Bakery, Portland, Maine My changes were adding ground ginger and using rapadura sugar in place of the granulated sugar. I found this from Bon Appetite.
Ingredients
FILLING
- 1 cup powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 7-ounce jar marshmallow creme
- 2 teaspoons maple extract
CAKE
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- 3/4 cup rapadura sugar (you can use granulated)
- 1/2 cup vegetable oil
- 3 large eggs
- 15 oz pumpkin puree or 1 15-ounce can pure pumpkin
- 1/2 cup milk (I used whole)
- Nonstick vegetable oil spray
FILLING
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Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
CAKE
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Sift first 8 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
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Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
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Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
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Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
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Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.
Backdoor Hospitality 
