Another nice walk on the High Line canal, this time we turned right.
And on a different day, a walk at Fox Run park to see the Native American prayer/directional trees.
Found a cool stick shelter.
Stopped to see if CR had their trees up, they did .
Saturday James and I went on a drive to listen to our audiobook.
Sunday I went to church – Walk humbly – it’s not easy, it’s a continual process, it’s where God wants us. Humility is aligning yourself with Christ in such a way that your life honors God and others. We are prone to distraction and that leads us away from God, then we get comfortable in our distracted state and no longer reflect God to others. Pride creates distance, we show things off instead of sharing them. As we give our hearts, attitudes and actions to God we walk closer to Him. There is a difference between self-care and selfish actions. How do we choose humility? Submit, imitate Christ, and practice it. We were made for a relationship, so choose to do this so others can see and feel loved by God.
Micah 6:8 He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy and to walk humbly with your God.
James 4:6 It’s common knowledge that “God goes against the willful proud; God gives grace to the willing humble.”
Matthew 22:37-40 Jesus said, “‘Love the Lord your God with all your passion and prayer and intelligence.’ This is the most important, the first on any list. But there is a second to set alongside it: ‘Love others as well as you love yourself.’ These two commands are pegs; everything in God’s Law and the Prophets hangs from them.”
Philippians 2:1-8 5 In your relationships with one another, have the same mindset as Christ Jesus: 6 Who, being in very nature God, did not consider equality with God something to be used to his own advantage; 7 rather, he made himself nothing by taking the very nature of a servant, being made in human likeness. 8 And being found in appearance as a man, he humbled himself by becoming obedient to death— even death on a cross!
Dinners this week – orange pork with rice and broccoli, crockpot chicken cacciatore, butternut risotto with leeks, spinach and side of sausage, tortellini soup with carrots and brown bread, Thanksgiving, leftovers, out
Butternut risotto with leeks and spinach
2 tablespoons olive oil
2 cups sliced leeks
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup short-grain Spanish rice
2 heaping cups butternut squash, cubed
1/4 cup white wine (or skip it)
2 cups veggie stock
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon nutmeg
2–3 handfuls baby spinach
OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil. Optional: Maple Glazed Pecans
Set Instant Pot to the “Saute” function.Slice and rinse leeks, separating rings (rinsing will help them to soften faster) Heat oil in the instant pot, add leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally release for 5 minutes, then manually release.Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto. Garnish with optional cheese or maple glazed pecans.
Thanksgiving dinner – Greek salad, smoked turkey, wild rice with pecans and cranberries, sweet potatoes, Moroccan carrots, Italian sausage cornbread stuffing, dinner rolls, baked apples with puff pastry, pumpkin pie, pecan pie.
Greek salad
1 ½ cups crumbled feta cheese
1 cup black olives, pitted and sliced
2 cups diced roma tomatoes
⅓ cup diced oil packed sun-dried tomatoes, drained, oil reserved
½ red onion, sliced
2 cucumbers diced
Tzatziki dressing to taste
Butter lettuce
Combine all and serve over butter lettuce
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Moroccan carrots
4 large carrots, peeled and grated
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup raisins
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon chili powder
salt and ground pepper to taste
¼ cup crumbled feta cheese
Combine all except feta, cook lightly (or serve raw) add feta at the end.
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Wild rice pecan cranberry dish
1 shallot (diced)
2 garlic cloves (minced)
1 tsp dried rosemary
1 cup wild rice (rinsed and drained)
2 ¾ cups vegetable broth (divided)
juice of 2 mandarin oranges (I used Cuties…they are super juicy)
½ cup dried cranberries
1.5 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp tamari
¼ tsp salt
½ cup chopped pecans
Saute the onion and garlic in ¼ cup vegetable broth over medium heat until they have softened. About 6-7 minutes. Add the rosemary by crushing it between your fingers as you sprinkle it in. Add the wild rice, remaining vegetable broth, mandarin juice and dried cranberries. Bring to a boil. Cover, reduce heat and simmer for 45-55 minutes until the rice is cooked through. It should still have a chewy bite to it, but should not be hard. If there is any liquid remaining, you can cook uncovered for another 5 minutes or simply pour off the remaining liquid. Remove from heat.In a small bowl, whisk together the the maple syrup, dijon and tamari. Pour into the rice mixture and stir until well incorporated. Add the nuts and stir to combine. Serve warm or at room temperature.
