John was coerced into doing a pie eating contest. He was sick after! He almost won.
He thought he was done here!
Us with Heather and KyleMonday, October 17, 2011
Cool Patch Pumpkins
We went to Cool Patch Pumpkins in Dixon with John's squadron, and 2 other squadrons, on Saturday. It was almost 90 degrees, which was weird when looking at pumpkins!
John was coerced into doing a pie eating contest. He was sick after! He almost won.
He thought he was done here!
Us with Heather and Kyle
John was coerced into doing a pie eating contest. He was sick after! He almost won.He thought he was done here!Us with Heather and Kyle
Trip to WA
John and I drove to Puyallup (12 hour drive) to see my family and friends. We were gone 10 days and had a great time!
Tasting Elements Frozen Yogurt for the first time (our friend just opened it). So good.
My friend Bethany just had a baby, so I was able to see him. Baby Phoenix.
We also celebrated my 30th birthday with my family. My niece and nephew love helping me open presents.
My parents and John ended up having a surprise party for me with my friends. Here's the cake John had made for me.
Pretty stinkin awesome.
Anali and I
My old Bible study group.
Emily and Katie
Lisa and I
Seeing some of our old married's small group
We also celebrated my mom's birthday while we were home.
Can't wait to see my family again at Christmas!
Tasting Elements Frozen Yogurt for the first time (our friend just opened it). So good.
My friend Bethany just had a baby, so I was able to see him. Baby Phoenix.
We also celebrated my 30th birthday with my family. My niece and nephew love helping me open presents.
My parents and John ended up having a surprise party for me with my friends. Here's the cake John had made for me.
Pretty stinkin awesome.
Anali and I
My old Bible study group.
Emily and Katie
Lisa and I
Seeing some of our old married's small group
We also celebrated my mom's birthday while we were home.
Can't wait to see my family again at Christmas!Spicy Lentil-Walnut Burgers
I am by no means a vegetarian, but here is another great bean burger we just tried.
Ingredients
3/4 cup lentils, rinsed
3/4 cup walnuts
1/3 cup plain dried breadcrumbs
3 garlic cloves, smashed
2 tsps ground cumin
2 tsp coriander
1/4 - 1/2 tsp red pepper flakes
kosher salt and freshly ground black pepper
4 tbsp olive oil
1 large egg
whole wheat pita bread or whole wheat buns
tomato, bell pepper, red onion, etc. for topping (if desired)
yogurt-cilantro sauce (recipe follows)
Directions
Preheat the oven to 350 degrees. Place the lentils in a small saucepan, cover with 1-inch of water, and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender but still hold their shape, 15-20 minutes. Drain well and let cool.
Meanwhile, spread the walnuts on a baking sheet and toast in oven for 10 minutes, or until fragrant and slightly darkened. Let cool.
In a food processor, combine toasted walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 tsp salt, and 1/4 tsp pepper. Process until finely ground. Add the lentils and 1 tbsp of the oil and pulse until coarsely chopped (some whole lentils should remain).
In a large bowl, whisk the egg. Add the lentil-walnut mixture, mix well. Divide mixture into 4 equal parts, roll into balls, and flatten with the palm of your hands into 3/4-inch thick patties.
Heat the remaining 3 tbsp oil in a large nonstick skillet. Add the burgers, cook over medium-low heat until crisped and browned, turning gently with a thin-edged spatula, 8-10 minutes per side. Once cooked transfer to a paper-towel lined plate to drain. Serve burger patties on pita bread, top with yogurt sauce (recipe below) and other desired toppings.
Yogurt-Cilantro Sauce
3/4 cup plain low-fat yogurt
2 tbsp chopped fresh cilantro
1 tbsp fresh lemon juice
salt and freshly ground black pepper
In a liquid measuring cup or small bowl, whisk yogurt, cilantro, and lemon juice together. Season to taste with salt and pepper.
Ingredients
3/4 cup lentils, rinsed
3/4 cup walnuts
1/3 cup plain dried breadcrumbs
3 garlic cloves, smashed
2 tsps ground cumin
2 tsp coriander
1/4 - 1/2 tsp red pepper flakes
kosher salt and freshly ground black pepper
4 tbsp olive oil
1 large egg
whole wheat pita bread or whole wheat buns
tomato, bell pepper, red onion, etc. for topping (if desired)
yogurt-cilantro sauce (recipe follows)
Directions
Preheat the oven to 350 degrees. Place the lentils in a small saucepan, cover with 1-inch of water, and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender but still hold their shape, 15-20 minutes. Drain well and let cool.
Meanwhile, spread the walnuts on a baking sheet and toast in oven for 10 minutes, or until fragrant and slightly darkened. Let cool.
In a food processor, combine toasted walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 tsp salt, and 1/4 tsp pepper. Process until finely ground. Add the lentils and 1 tbsp of the oil and pulse until coarsely chopped (some whole lentils should remain).
In a large bowl, whisk the egg. Add the lentil-walnut mixture, mix well. Divide mixture into 4 equal parts, roll into balls, and flatten with the palm of your hands into 3/4-inch thick patties.
Heat the remaining 3 tbsp oil in a large nonstick skillet. Add the burgers, cook over medium-low heat until crisped and browned, turning gently with a thin-edged spatula, 8-10 minutes per side. Once cooked transfer to a paper-towel lined plate to drain. Serve burger patties on pita bread, top with yogurt sauce (recipe below) and other desired toppings.
Yogurt-Cilantro Sauce
3/4 cup plain low-fat yogurt
2 tbsp chopped fresh cilantro
1 tbsp fresh lemon juice
salt and freshly ground black pepper
In a liquid measuring cup or small bowl, whisk yogurt, cilantro, and lemon juice together. Season to taste with salt and pepper.
Tuesday, October 11, 2011
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