Felt Ornament Garland

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This is Project No. 10 in the 12-12-12 series.

I had big plans to paint or make really nice ornaments for our tree this year, but that just isn’t happening since I’ve realized that we have a million ornaments and no other decorations. Not that I’m really one to want a ton of decorations but considering that this coming weekend we are hosting two holiday events at our home I thought it might be pertinent to have a few other things scattered around.

I picked up a felt ornament kit at Micheals on a whim and decided to make them to hang in the kitchen. It was ridiculously easy, and After making half of the ornaments in the kit I already had more than I needed. I think this would make a great and super inexpensive project to do with kids.

I thought this project was a little too easy to really count in this series, but this month has been so crazy that it’s the only craft project that I actually completed so I decided to post it anyway. Again its a great inexpensive project for kids or for those who like me are looking for low budget decorations for the holiday season,

Maple Chipotle Winter Roast Veggie Salad

By Jessica

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This is a great recipe for bringing a little summer to winter time vegetables.

Sometimes in winter things can get a little dull. Everyone is making soups, stews, and sauces with mainly creamy and savory components. Don’t get me wrong I love that stuff but sometimes I just want some freshness in my life even if it’s frozen tundra outside. Some freshness and some heat. Who says we can’t eat summery style food with our winter veggies? Not I.

What I’m getting at is that this recipe is the perfect way to squash the summery food craving. The sweet heat of Chipotle and Maple combine to bring a summer barbecue-esk flavor that lends itself well to the warm roasted veggies and fresh kale. Spiced squash seeds add just a touch of the necessary crunch to bring this whole dish together.

Maple Chipotle Winter Roast Veggie Salad

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 2 Servings

Ingredients

1 red onion, peeled and quartered twice
2 turnips, peeled and quartered twice
2 beets, peeled and quartered twice
2 cups butternut squash, peeled & cubed
1 teaspoon chili powder
4 tablespoons olive oil
¼ cup squash seeds, cleaned & dried
½ teaspoon smoked paprika
¼ teaspoon cumin
¼ teaspoon cayenne pepper
3 cups chopped kale

Instructions

Place the onion, turnip, beets, and squash on a large rimmed sheet tray. Sprinkle with chili powder and drizzle with roughly 3 tablespoons of olive oil. Place in the oven and bake for 35 to 40 minutes, or until the veggies are soft.
Reduce the heat to 325 and spread the squash seeds in an even layer on a cookie sheet. Sprinkle with paprika, cumin, and cayenne pepper. Drizzle with remaining oil and cook for 10 to 12 minutes or until they begin to pop in the oven. Remove from heat and let stand for 5 minutes.
To assemble the salad place half the kale in each bowl, top with cooled veggies, seeds and drizzle with Maple Chipotle vinaigrette (Recipe Follows). Serve immediately.

Maple Chipotle Vinaigrette

1/3 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
½ teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a small bowl and whisk until well blended. Serve immediately.

Meal Plan 12.13.15

By Jessica

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This is a meal plan based on the real recipes that I cook at home every week. Amidst the hectic week this week we are now counting down the days until Christmas, which is next week. Again this week we are all about keeping it clean, healthy and super easy.

Monday – Parchment Tilapia with Roasted Squash

Tuesday – One Pan Stroganoff (Except we will use venison) & Salad

Wednesday – Crockpot Asian Beef with rice & salad

Thursday – One Pan Autumn Chicken Dinner

Friday – Burrito Bowls

Hadley Mountain Hike

By Jessica

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Hadley Mountain 12/6/15 – 4 mi. RT

Last Sunday was kind of a big day for me. I made it through my first solo hike. I know that to many experienced hikers it seems like a silly thing, but for me it was huge. I’m finding it more and more difficult to find people to hike with so I’m coming realize that I need to just bite the bullet and go on my own. I’m a capable woman, and can handle most situations, so really there isn’t anything that I should be scared of, though both Miss Amy and Chuck might disagree. They worry, but after this trip went well I think they will feel a little better.

Brody and I tackled Hadley Mountain, as part of the Fire Tower Challenge. This is the 3rd mountain in this challenge that I have completed. I chose this one for my first solo hike, because it’s fairly short, and only about 10 minutes from my mom’s house if for whatever reason I need someone to come save me.

When I left my house it was pretty cold and gloomy so I layered up, which I was thankful for in the beginning, but I was stripping off layers as I made my way above the low hanging clouds and into the sun. By the time I reached the summit it was crystal clear and beautiful. I really liked the way that the clouds blanketed the mountains, and I was surprised at the great views that were to be had all around.

The trail itself was great, while there was some ice it was minimal and I was able to avoid using additional footgear. It was fairly steep the entire time, but I was out to get a work out anyway, and it was only 2 miles one way.

Brody had a blast as well. For some reason this crazy dog always wants to climb up the fire towers and then about halfway up starts to whine, I assume because he’s scared but he keeps going up. I think next time I will have to be quick to tie him up at the bottom. The stairs can be sketchy, and he likes to go a little too fast, which makes me a little too nervous, especially when there is no chicken wire to catch a clumsy pup. I’m pretty sure there has not been a hiking trip where he hasn’t fallen at least once. He’s reaching 3 years old I would like to think he will start to wizen up a bit, but so far that doesn’t appear to be happening.

On the way down Brody and I stopped chatted with the nicest German gentleman. In his early 80’s he was just out for a morning hike like us. I was super impressed with his physical prowess for his age. He told us how upsetting it was for him when they told him he had to stop running in his late 70’s. He was seriously impressive and I really hope that I can be in that kind of shape when I am his age. I’d also like to be as happy. I mean really this guy is my new idol.

Other Mountains in the Fire Tower Challenge:

Snowy Mountain Hike

Hiking Blue Mountain

Satay Style Chicken Lettuce Wraps

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a great recipe for Satay Style Chicken Lettuce Wraps. Utilizing the flavors of satay chicken in a new and unique way.

I am just not in the Christmas Spirit this year. Call me a Grinch, but decorating has never been high on my priority list and as someone who is trying to downsize their stuff and move away from the excessive commercialism that is part of our culture the idea of shopping for more commercial stuff is just not appealing. Aside from the occasional soup I am not really into the Christmas food yet either. I’m hoping you guys won’t mind my lack of Christmas Posts this year, I mean everyone else in blog land is doing them so you can get your fill elsewhere, and I will just be your escape from it all.

This recipe is pretty much the last thing I think of when I of Christmas but as far as keeping it healthy and delicious around here it was perfect. So, perfect.

Both Chuck and I loved this recipe, and it came together quickly which is always a good thing, especially when your time is limited.

Cooking the chicken in a pan this way means that it can then be put over salad greens or steamed veggies with rice to create a number of different kinds of meals. I love versatility.

Now I know that the ingredient list looks gigantic, but do not let it scare you. If you enjoy Asian style foods you probably have most of these in your pantry already, so there is very little actual prep time, despite the large list of things.

Seriously give it a shot. It’s a great way to break up those heavy holiday foods with some healthy Asian style excitement.

Satay Style Chicken Lettuce Wraps

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4 servings

Ingredients

Chicken
1 tablespoon sesame oil
1 teaspoon ground ginger
2 teaspoons garlic powder
½ teaspoon turmeric
1 tablespoon lime juice
2 teaspoons honey
1 lb boneless, skinless chicken, cut into bite size pieces
Peanut Sauce
½ cup smooth peanut butter
2 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
1 teaspoon ground ginger
2 teaspoons fish sauce
1 to 2 teaspoons sriracha (optional)
Romaine or butter lettuce leaves for serving
1 carrot, peeled and julienned
½ a red pepper julienned
1 tablespoon scallions, chopped (optional)

Instructions

In a large bowl whisk together the sesame oil, ginger, garlic, turmeric, lime juice, and honey. Add chicken and toss.
Cover with plastic wrap and refrigerate for 30 minute to 2 hours.
Once marinade, heat a large skillet over medium high heat and add the chicken. Cook chicken, while stirring for 6 to 8 minutes or until cooked through. Remove from heat and set aside.
In a small bowl whisk together the peanut butter, vinegar, soy sauce, garlic, ginger, fish sauce, and sriracha until well blended and set aside.
Stuff each lettuce leaf with carrot, pepper, and chicken. Drizzle with peanut sauce, top with scallions and serve.

Felt Ornament Garland

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