Friday, November 13, 2015

Low Carb Sausage and Spinach Soup

It doesn't seem possible that over two years have passed since the last time I posted on this blog. Anyhow, today I did an experiment that came out good so I thought I would share.

1 lb of pork sausage
10 oz frozen chopped spinach
1/2 cup chopped onion or fennel
1 tbsp olive oil
2 quarts turkey or chicken broth
1/4 cup almond flour
1/4 cup Greek yogurt

Warm a dutch oven and add the olive oil Cook the sausage and onion or fennel until the sausage is brown.

Sprinkle the almond flour over the sausage and stir for a minute or two.

Add the broth and the spinach and bring to a simmer.

Stir in the Greek yogurt.

Simmer on low for 30 minutes.

The almond flour doesn't thicken like regular flour does, but it does add a little body to the broth. I happened to have some turkey bone broth in the fridge so I used that, diluted with water. The sausage was seasoned and I didn't think that any additional salt, pepper or herbs were needed.

Perfect for a cold, windy November day! Enjoy!

Sunday, July 14, 2013

Wagner Kunstlershutz Update

Well, since the last post,  I have been busy on ebay! Here are some pictures of the gang. As I was arranging them on the mantle, I realized that two of the ones I've been using as ornaments did not originally come with ribbon hangers. I think I must have put the cord on them somewhere along the trail (although I couldn't say so for sure) so yesterday I removed it. That explains why they never hung nicely. 

After finally getting things set up on the mantle and photographing the results, I bought another lion on ebay! The price was right and he was sitting instead of standing.

Also, I'm not sure if it shows up in the pictures, but I have 2 of the same elephant. Now I check before placing a bid!

Saturday, January 5, 2013

Wagner Flocked Ornaments

I purchased these ornaments back in the late 70's. Today, as I was taking down Christmas, I decided to photograph them (no one will ever accuse me of being a good photographer!) and also do a little research about them. According to the sticker on each one, they are hand made in Germany. I found a blog that has some pictures and also the history of the company. Here is the link: 

Thursday, January 3, 2013

God's Good Gifts - Mushrooms

This AM I watched a cooking show called "The Art of Food" about mushrooms, and it reminded me of my blog series about God's good gifts. The mushroom has been my trademark since Junior High, mainly because it's about the only thing I can draw that is recognizable! I love the classic mushroom look and when we first got married in 1980, we received many mushroom themed gifts.

The cooking show today featured wild and domestic mushrooms, some I had never heard of before, and I was struck with how this funny little object can add such flavor to food. Some mushrooms also have medicinal value. Of course, I can't ignore two other negative qualities - poison and hallucenogenic. So - stick to the mushrooms you find at the grocery store and you won't go astray!

Boxing Day Soup

We had Christmas at our house twice this year, so had lots of food to deal with after the last get-together. (I'm not complaininag!) I don't have a picture of the soup I made, but here are the appetizer trays that provided most of the soup ingredients. 

Cherry Tomatoes
Bell Pepper
Baby Carrots
Olive oil
Carbquik (low carb baking mix) (could use any type of flour or thickener)
Heavy Cream
Chicken Soup base
Turkey Broth
Salt & Pepper
Summer Sausage

Roast all your raw veggies by tossing them in olive oil and putting them in a 425 oven for 40 minutes.

Meanwhile, make a roux by heating 3 tablespoons of olive oil with 3 tablespoons of carbquik or other thickener.

Stir in several quarts of chicken broth. (I made mine with boiling water and chicken soup base. Also added some turkey broth I had in the freezer.)

Add the roasted veggies. Use a stick blender to puree. I left it chunky.

I had cooked mushrooms and onions that I added after pureeing. I also had a Hickory Farms summer sausage that I diced and added.

I also had a lot of cheese cubes of various flavors, so I cut them into tiny pieces and melted them into the soup.

The final touch was some heavy cream and salt & pepper. At that point I left it on simmer for around an hour to allow all the flavors to blend.


Praise Group Playlist 12-30-12

I decided to use music from the "New Irish Hymns - Incarnation" CD by Keith Getty and Stuart Townend. Wonderful Christmas music that hasn't been played a zillion times.


Fullness of Grace (Getty/Townend)
Wexford Carol (traditional Irish carol - just lovely!)
Joy Has Dawned (Getty/Townend)

Quiet - nothing

In Christ Alone (Getty/Townend)
Meekness and Majesty (Grahamn Kendrick)

Offering - Silent Night - guitar solo by a young lady accompanied by the guitarist in our praise group. I loved the sound of 2 guitars.
Response - Doxology

By Faith We See the Hand of God (Getty)

#213 - What Child is This (sounded great with guitar, cello & flute)

Doxology - #218 - verse 5 of Angels We Have Heard on High

Postlude - Fullness of Grace

Praise Group Playlist 11-25-12

Since this was the Sunday after Thanksgiving, thankfulness was the obvious choice:

My heart is Filled with Thankfulness (Getty)
Thank You for Saving Me (Martin Smith)
Worthy is the Lamb (Darlene Zshech)

Quiet - nothing

Lamb of God (Twila Paris)
You are My All in All

Offering - O For a Closer Walk (534 Trinity Hymnal)
Response - Doxology

O My Soul, Arise & Bless Your Maker (Stuart Townend)

The Church's One Foundation (page 347 Trinity Hymnal)

Doxology - page 98 verse 3

Postlude: My Heart is Filled With Thankfulness