Tuesday, November 17, 2015

Gratitude Days 9-16: laundry, speech therapy, faith, hair, little kids, food, light and music

It's been so very good for me to seek out the good each day and take a moment to quickly celebrate it with an Instagram post. I've felt so generally happy and my life feels so good - even though nothing has really changed as far as my situation. I'm so grateful for gratitude!

Here are the posts I've done since last posting on this blog:

On Saturday the 14th, I didn't do an Instagram post because I wanted to share a favorite recipe as part of my gratitude for that day - and recipe-posting works better on a blog.We had friends over for dinner and I made my favorite fall soup. I'd forgotten how delicious it is! I'm so grateful for great recipes and for flavor and for good food.

Here's what we ate:

Curried Chicken and Apple Soup

This is a huge fall favorite around here - my husband and I and all my kids LOVE this. Maybe it sounds like a weird combination of things - apples, chicken, curry - but I've never had someone NOT love it.

Curried Chicken and Apple Soup

1 tsp. vegetable oil or olive oil
1 pound boneless skinless chicken breasts (about 3 big breasts)
1 large onion, chopped
5 crushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 medium green pepper and one yellow bell pepper, chopped (optional)
1 tbsp curry powder
1 tbsp grated fresh ginger (or bottled crushed ginger)
½ tsp red or black pepper
1 tsp salt
5 cups chicken broth/stock (can use bouillon cubes to make this)
2 15 oz. cans or one 28 oz can of diced tomatoes (the whole can with the juice) or one large can crushed tomatoes (if you don’t like tomato chunks)
2 apples, chopped in small chunks (Granny Smith or Fuji work well – the crisper the better!)
1 cup rice

Saute everything down to the broth/stock together in large soup pot until chicken isn’t pink anymore and onion is tender. Then add the chicken stock, rice and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.

If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm crusty bread
Makes 10 one-cup servings.

I had to do two posts after a gorgeous walk along the Shoreline Trail on Sunday afternoon:

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