Monday Menu December 10th

This week my Monday Menu post will be a little different as we are still being blessed with provided meals from friends and church members. This has been incredibly helpful during this transition from two girls to three. (So, you have noticed I haven't written a post all week?---Ahem...life with three little daisies has consumed me. I am learning to adjust to it all and recover from giving birth. Little bits at a time).

I don't really have a menu to share this week. So, I thought I would share some of the yummy recipes we like. I am also going to include a cookie recipe that I hope to cook up with the older girls this week. We have been trying to incorporate Christ in all of the Christmas celebrations...and this week I want to complete a few more. I will be trying to post about these happenings soon. But, check HERE for the list of things we will or have done this Advent Season.

Also check out Seasonal Delights Magazine, Kelli did a great job with the winter issue. Loads of recipes and crafts and fun things to celebrate the Season.

Tis' the Season....so grab a mug of hot cocoa (with a candy cane of course!) and a warm quilt to cuddle up into by the fire and read the classic Christmas Story! I think we may do that this week! Plus, we will enjoy some warm Christmas cookies too! I have included a recipe below!

Here is a recipe that I made a long time ago. It was adapted from the Moosewood Restaurant New Classics Cookbook. I need to make this again. It is delicious.


Vegetarian Pozole

• 4 tsp. vegetable oil
• 2 cups chopped onion
• 2 minced garlic cloves
• 1/8 plus 1/4 teaspoon salt
• 3 1/2 cups canned tomatoes with juice, chopped
• 2 cup chopped carrots
• 2 cup chopped zucchini or other squash
• 4 cups coarsely chopped green or red bell pepper (I used the sweet peppers I have growing in my garden)
• 4 cups drained hominy (2 15 oz. cans)
• 2 tsp. fresh lime juice
• 2 tbsp. minced chipotles in adobo sauce
• 1 tablespon cumin
• 1 tablespoon chopped fresh oregano, sage, or epazote
• Grated Monterey Jack cheese, avocado cubes, crushed tortilla chips, chopped fresh cilantro, shredded lettuce, sour cream, and/or fresh lime wedges for garnishing

Directions:
Heat oil in a soup pot. Add the onions and saute on medium high heat for 5-7 minutes until golden. Stir in the garlic and 1/8 teaspoon of salt and saute for 2 minutes more. Add the tomatoes and carrots and simmer for 10 minutes.

Add the squash, bell peppers, cover and cook for 10-15 minutes, until the squash is tender. Stir in the hominy, lime juice, chipotles, remaining salt, cumin and the oregano, sage or epazote. Simmer for 5 minutes. Serve with your favorite garnishes.

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This week we plan to make these cookies and read the story about the Candy Cane....maybe sip some hot cocoa too with a candy cane.

Candy Cane Cookies

The dough is very delicate, so take your time when making these cookies.
Prep Time: 45 minutes Cook Time: 10-12 minutes

1/4 cup finely crushed candy canes or peppermint candies
1/4 cup sugar
1/2 cup softened butter
1/2 cup shortening
1 cup powdered sugar
1 Egg
1 1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups flour
1/2 tsp salt
1/2 tsp. red food coloring

Preheat oven to 325 F. Stir together candy and sugar in a small bowl; set aside. Cream together butter, shortening, and powdered sugar; mix in egg and extracts. Stir in flour and salt. Divide dough into 2 equal pieces, and blend food coloring into only one piece. Shape dough into 1/4-by-4-inch ropes. Lightly press together one white and one red rope; twist together and bend into a candy cane shape. Place cookies on ungreased baking sheets and bake for 10-12 minutes. Remove from oven and sprinkle with candy cane mixture.
Makes about 24 cookies.