Thursday, November 25, 2010

Happy Thanksgiving!

This morning Wyatt came into our room before everyone was awake. He must have said he loved me 5 times, it was so sweet. Eventually he woke Allegra up and went to get her a bunch of cars to share. Then, climbed into her crib and played with her. She was delighted, she loves him so much. I just couldn't stop thinking about how thankful I am for these sweet babies that God has given me. I am so thankful for my husband, who just cleaned the kitchen (and usually always does). I am thankful that he loves us and is a leader. That he works hard to provide for us, even though he would love to be doing something else. I am thankful that we are his priority. I know that's not earth shattering news, but I'm so thankful to God for my family and the love we have for eachother.

Happy Thanksgiving to everyone!

Monday, November 8, 2010

Roasted Vegetable Minestrone

About a month ago my niece Melissa (who was born on my 6th birthday) asked if I wanted to be a part of blogging about cooking Pioneer Woman recipes. She was asked by her friend Alexis, who I have met through another friend, Savannah. Small world, right?
The idea is that there is a group of ladies and each week one of us gets to pick what we make. My week was last week (I swear I did make this last week) and I picked Roasted Vegetable Minestrone.
I took pictures of my journey, but just look at her link, I really can't outdo her lovely photos!!
Instead of buying the cans of beans, I bought the dried ones in bulk. I would recommend just buying the dang cans. Sometimes I'm just too cheap.

Anyway, I pretty much followed the recipe to a "T" after that. Usually, I like to follow a recipe how it's supposed to be made and then when I'm eating it, I decide what I would change.
For instance, I would definitely use about 4-5 cloves of garlic when I'm sauteing the carrots, onion and celery.

And I really am not a fan of the low sodium chicken broth. For heaven's sake, you just have to end up adding more salt to make it taste good.

And when I'm roasting the vegetables, I might throw in an eggplant if I'm feeling really crazy.

Lookin good!!

When I was done with the soup, I shredded up some spinach into confetti for garnish and grated some Parmesan cheese onto the top off it.

I made up some french bread and spinach salad w/ blue cheese dressing for side dishes.

It was a winner, I'm definitely going to try this again with my tweaks!!

This also got rave reviews last week. Click on the picture for a link to the recipe!