starting over
I started a blog several years ago and really got into blogging when I moved to Honduras. I knew that it was a way for people to stay in touch and for me to remember those times in my life. When I was in Honduras, after a while it started to feel normal and ordinary. When I moved back to the United States, I stopped blogging because I felt it was too ordinary, save for one reflection on coming home. Recently, I've been missing it. Writing my thoughts and sharing, in hopes that people might gain some truth from the things I'm learning. Since I moved again recently, (the 5th time in the span of a year, ha) I decided that I might as well start fresh again!
But what do I blog about?
I often feel as if my life here is just ordinary. What do I have to offer? The truth is we are all unique so we all have something to offer. So this is my attempt to find new adventure in a new space. To write about God, teaching, life, community, and throw in some of my food adventures.
One of my favorite things in the world is cooking, especially for other people. I love experimenting with recipes, making things that people love and feeding them. I love seeing people around the table enjoying a good home cooked meal. I think the table shows God's provision, his design for community. Sometimes our "table" is sitting around the couch. Sometimes it's talking. Sometimes it's watching a movie or playing a game. So today, I thought I would share a recipe with you from dinner tonight.
If I had to choose a staple dish of my favorite thing to make for people, I would choose Coconut Chicken Curry. I have tweaked this from the original recipe and often it changes from one time to the next. =) But here's my recipe:
Ingredients:
1 pound boneless skinless chicken breast
Salt and Pepper
1 yellow onion
2 T coconut oil (or other oil if you want)
3 cloves of garlic, minced
1 T of curry powder
1 tsp cumin
1 tsp red pepper flakes
1 small can of tomato paste
1 (16 oz) can of coconut milk (unsweetened)
1 (16 oz) can of diced tomatoes
Optional add ins (That I like): Sweet Potatoes, chick peas, broccoli, bell peppers, pineapple
1. In a large pot, put in oil and heat it on high for about a minute. Add in chopped onion and minced garlic, when it starts to get fragrant, add in the curry powder and sauté a bit longer.
2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Add into oil and onion mixture. Coat with curry/oil. Cook on medium high until cooked through.
3. Once the chicken is cooked through, add in diced tomatoes, and/or other vegetables.(Today I added in sweet potatoes and pineapple). Let it cook for just 3-5 minutes to start cooking.
4. Add in coconut milk and tomato paste and stir. Add in cumin, red pepper flakes, and more curry power if desired. Let it simmer for 30 minutes. You will want to make sure the vegetables are soft, but pretty much the longer you can let it simmer the better the flavor.
Serve with Jasmine rice and enjoy.
But what do I blog about?
I often feel as if my life here is just ordinary. What do I have to offer? The truth is we are all unique so we all have something to offer. So this is my attempt to find new adventure in a new space. To write about God, teaching, life, community, and throw in some of my food adventures.
One of my favorite things in the world is cooking, especially for other people. I love experimenting with recipes, making things that people love and feeding them. I love seeing people around the table enjoying a good home cooked meal. I think the table shows God's provision, his design for community. Sometimes our "table" is sitting around the couch. Sometimes it's talking. Sometimes it's watching a movie or playing a game. So today, I thought I would share a recipe with you from dinner tonight.
If I had to choose a staple dish of my favorite thing to make for people, I would choose Coconut Chicken Curry. I have tweaked this from the original recipe and often it changes from one time to the next. =) But here's my recipe:
Ingredients:
1 pound boneless skinless chicken breast
Salt and Pepper
1 yellow onion
2 T coconut oil (or other oil if you want)
3 cloves of garlic, minced
1 T of curry powder
1 tsp cumin
1 tsp red pepper flakes
1 small can of tomato paste
1 (16 oz) can of coconut milk (unsweetened)
1 (16 oz) can of diced tomatoes
Optional add ins (That I like): Sweet Potatoes, chick peas, broccoli, bell peppers, pineapple
1. In a large pot, put in oil and heat it on high for about a minute. Add in chopped onion and minced garlic, when it starts to get fragrant, add in the curry powder and sauté a bit longer.
2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Add into oil and onion mixture. Coat with curry/oil. Cook on medium high until cooked through.
3. Once the chicken is cooked through, add in diced tomatoes, and/or other vegetables.(Today I added in sweet potatoes and pineapple). Let it cook for just 3-5 minutes to start cooking.
4. Add in coconut milk and tomato paste and stir. Add in cumin, red pepper flakes, and more curry power if desired. Let it simmer for 30 minutes. You will want to make sure the vegetables are soft, but pretty much the longer you can let it simmer the better the flavor.
Serve with Jasmine rice and enjoy.
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