NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Whatever affects one directly, affects all indirectly. I can never be what I ought to be until you are what you ought to be. This is the interrelated structure of reality." ~ Martin Luther King, Jr.
School just started again last week for some of our grandkids after holiday break... it seemed too soon for Martin Luther King Day already this week. Winter is finally making itself felt, supposed to drop below zero tonight... at least not 20 degrees below I heard about from family in North Dakota! It feels like a good time to dig out some more photos from our fall family photo shoot on the campus of the College of St. Catherine in St. Paul.
RECIPE OF THE WEEK
This week's recipe is one of those simple stick-to-your-ribs recipes that sounds really good on a cold winter day. I don't have a photo because this wouldn't be a hit in our family so I never thought about sharing it here before. But I happen to love it and found myself looking for it so thought it was time to add it to my online repository, the place where I increasingly come to find my recipes. It's great for heating up for single serving lunches.
BEAN and VEGETABLE CASSOULET with brown rice
- 14.5 ounce can red kidney beans, drained and rinsed
- 14.5 ounce can garbanzo beans (or any combination of varieties you like)
- 14.5 ounce can petite diced tomatoes
- 1 large red bell pepper, chopped
- 1 small onion, chopped
- 1 medium unpeeled zucchini, chopped
- 2 teaspoons minced garlic
- 2 tablespoons fresh minced tarragon (or 1/2 heaping teaspoon dried tarragon)
- 1/4 teaspoon black pepper
- 2 cups vegetable or chicken broth
- 1/2 cup uncooked long-grain brown rice
Add all ingredients to a 4-5 quart slow cooker, stir to combine and cook on low 4-6 hours, until rice and vegetables are tender.
Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com
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