Giving Thanks

We do this silly little thing each Thanksgiving called the Five Kernels. Basically a legend says that when the pilgrims lived through their first winter in America they only had five kernels of corn to eat each day, but for those they were thankful. So we write down the five things we are thankful for and share them.
1. I am thankful for my new daughter, her safe and happy arrival and that I get to be a mother again.
2. I am thankful for my son and daughter, how they have grown.
3. I am thankful for my husband, how he seeks to know me more today than yesterday and the friend he is to me.
4. I am thankful for my community, my church and how they challenge me to be more than I am.
5. I am thankful for a God who IS.

Sweet Smiles

Double Your Money Chicken Menu

I stumbled upon these recipes that virtually gave me two very nice meals for my family for about $10. The first meal is to make a basic roast chicken, (my recipe is provided) for the first night. Then the second night you make African Stew from the left over meat cut off the chicken. You could also do this with Thanksgiving turkey leftovers. Warning: the African Stew is not for the faint of heart! It is a bit spicy and exotic...but very very good (however, I am not sure my kids cared for it).

Roast Chicken
1 6 lb. roasting chicken (wash chicken well and remove giblets from cavity)

Mix and rub with this mixture:
4 t. salt
2 t. paprika
1/2 t. cayenne
1 t. onion powder
1 t. thyme
1 t. rosemary
1 t. pepper

Place in shallow baking dish and roast at 350* for 2 hours or until meat temp. reaches 180*.
Bast with juices every 1/2 hour. Can't get much easier!
Inexpensive sides are wild rice and a veggie of choice.


African Stew

1 tablespoon olive oil
1 (3 pound) roasted chicken, cut meat in to bite size pieces
4 cloves garlic, crushed
1 onion, chopped
1 large sweet potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/2 teaspoon ground cayenne
1 teaspoon curry (I like the hot madras curry)
1 teaspoon salt
2 tablespoons honey or natural sugar
2 cups vegetable or chicken stock
2 cups water
3/4 cup unsalted natural-style extra crunchy peanut butter
1 (15 ounce) can red kidney beans, drained and rinsed
Crushed peanuts (optional)
Sour Cream (optional)

In a large skillet with a tight-fitting lid, heat oil over medium high heat add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Add all seasonings and sugar. Do not let garlic brown.

Mix in vegetable stock and cooked chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

Remove lid, and stir in the peanut butter and kidney beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, top each bowl with crushed peanuts and dollop of sour cream and serve over rice or with flat bread.

Note: really take care in adding the amount of seasonings you like. The above is pretty hot, just leaving out the cayenne will tame in down a bit.

Happy Harvest

A and E dressed up for our family harvest night (aka Halloween). I know, E looks like a girl...I didn't want to go buy a new costume to be worn for 1 hour. He looked like a little stuffed animal. So cute!!!