The Mothership

I have been heavy on the vegetarian or healthier sides of my recipes. However, this cold weather makes me think of my mom’s pressure cooker pot roast and my mouth waters. We don’t do a lot of red meat in the house but when we do, we like it to fall apart and be super tender. I used to make mine in the crockpot and I just don’t like it that way - it seems to dry out. So I tried a few different recipes. And this is what I combined. DON’T be intimidated by the 3 hour cook time. It takes very little preparation and you can do many other things while it does it’s beautiful thing in the pot!  Ingredients : Cooking oil Carrots (2 cups) chopped into chunks 1/2 red Onion, chopped into bite size 3 celery stalks, rough chopped  Salt Pepper Garlic cloves (2-3) minced 3-5 lb chuck roast Red wine (1 cup) Beef broth (enough to cover chuck halfway) about 2- 15oz. Cans 1 can of diced tomatoes Oregano Rosemary Thyme Directions :  Pour some oil into a pot and heat o...

  I love any meal that is ONE pot and everyone loves to eat. While this is not vegetarian, I have made with veggie crumbles and it was very tasty too.  RECIPE: 1.5 lbs of ground beef (or 1.5 bags of meatless crumbles) Saute oil 3 garlic cloves, minced 1 white onion, chopped 3-4 large carrots, peeled & sliced ***Optional*** 1/2 container of crimini mushrooms, diced 1 (10.5oz) can of diced tomatoes in chilies  1 container of cherry tomatoes, sliced in crosections ( to save time you could add two cans of diced tomatoes instead of chopping fresh tomatoes) 30 oz. Of tomato sauce 3 cups of beef or vegetable broth (or water) 2Tbsp. Worcestershire sauce 1 packet of dry Italian dressing mix 16oz. Macaroni pasta (I used Banza chickpea pasta noodles) ***Optional Toopings*** Cheddar cheese, chopped parsley, chopped, basil, oyster crackers, sour cream Turn instapot to saute mode. Add a bit of cooking oil to pot. Place ground beef In and sauté till no longer pink, mixing and stirri...

I sat watching Mary give her song of praise through the lens of the television. She recites a song as if from memory and through the screen I can sense a longing in her heart. A longing to BE with her maker. She portrays what the honor of carrying the savior in her heart truly meant to her.  Mary’s Prophetic Song 46  And Mary sang this song:      “My soul is ecstatic, overflowing with praises to God! 47  My spirit bursts with joy over my life-giving God! [ aj ] 48  For he set his tender gaze upon me, his lowly servant girl. [ ak ]      And from here on, everyone will know      that I have been favored and blessed. 49  The Mighty One has worked a mighty miracle for me;      holy is his name! 50  Mercy kisses all who fear him,      from one generation to the next. [ al ] 51  Mighty power flows from him      to scatter all those who walk...

2 - 32oz. Containers chicken broth 2 - 10oz cans of Condensed cream of chicken (I use a gluten free, organic version) Water  1 tsp. Dried thyme 1/4 tsp. Salt 1/4 tsp black pepper  5 chicken legs 4 chicken thighs or 3 chicken breasts (thighs will give you a richer flavor) 4 Large carrots, peeled and sliced 1 white onion, chopped 4 celery stalks, chopped 2 bay leaves 4 oz. dried wide noodles (I use egg noodles) 2 handfuls of chopped kale OR 1 cup of frozen peas Multigrain bread or rolls to eat along with it.  Recipe : In a large pot on the stove combine the broth, condensed chicken soup, thyme, salt and pepper.  Take the 2 small cans that the condensed soup was in, fill them each up twice to add water to the pot (four fills in total). Stir altogether. Add chicken, carrots, onion, celery, and bay leaves. Bring pot to boiling; reduce heat to low, but still bubbling. Simmer covered for 30-40 minutes or until chicken is cooked and vegetables are tender Remove chicken from ...

1 cup butter, softened  1&1/2 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1 can of pumpkin  4 cups all-purpose flour 2tsp baking powder  2 tsp cinnamon  1 tsp baking soda 1 tsp salt 1 tsp nutmeg 1 tsp ginger 1/2 tsp cloves 1&1/2 cups chocolate chips 2 cups chopped walnuts  Icing/glaze 1&1/2 cups powdered sugar 2-4 tablespoons of almondmilk  1tsp Cinnamon  Heat oven to 350. Lightly grease cookie sheets.  In a mixing bowl, cream the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the pumpkin.    In another bowl put the flour, baking powder, baking soda, salt and spices. Add to butter mixture by spoonfuls beating well to combine. Dough might seem stringy. Stir, with spoon or spatula, the nuts and chocolate chips into dough slowly until well combined.  I use two soup spoons to drop onto cookie sheets. Grab a hunk of dough with one spoon and scrape dough off with ...

She sits gazing...gazing at what I am not sure. I am blinded by the light emitting from around the outline of her silhouette.  She is bathed in a radiant glow that also gives off an aroma.  I step closer to realize the woman is scented in a fine perfume. She is not concerned of others. Nor the details of her physique.  But she has her eyes on one thing... The light that emits from her is because of her faith...it has saved her. She is peace. She is radiant. She exudes joy, wonder, and forgiveness. She is the presence of peace because she has made His heart her home. I see all of this, taking in each detail without even seeing the details. Details of the heart are not something one can see at first glance. But as you study them they become the dominant features. Her spirit is so in tune with God's because her spirit is God's. She shows abundant love because she has been forgiven much. Her hands hold an alabaster jar. All of her senses pointedly looking and activating to th...

I love zucchini bread. But it usually has a ton of butter and a ton of sugar. So I experimented a bit. This still has sugar but a lot less than my normal loaf AND it was super moist!  This makes two 9x5 loaf pans.  Recipe: 4 cups shredded zucchini, about 2.5 regular sized zucchini  2 smashed bananas 1 cup applesauce  1/2 cup maple syrup 3/4 cup honey 2 tsp pure vanilla extract 4 cups whole wheat flour Cooking spray 1 tsp salt 4 tsp cinnamon  2 tsp baking soda 4 tsp baking powder 1/2 bag chocolate chips 1/2 cup chopped walnuts, optional  Preheat oven to 350.  Line 2 9x5 loaf pans with parchment paper. Spray with cooking spray. Set aside.  Shred the zucchini. Set aside.  In a large bowl combine the banana, syrup, honey, applesauce, and vanilla.  Stir in the shredded zucchini.  In a separate bowl combine the flour, salt, cinnamon, baking soda, baking powder. If it seems really dry, add in small amounts of milk ( I used almondmilk). Do ...