Slow Cooking Thursday March 5th Edition

What has happened this week so far: Many pastoral care issues, sandwiched between sermons (Sunday and midweek) and parish classes; 2 funerals in 10 days, another pending.

What's up for the weekend:
I'll be working at the Band Contest hosted by our high school Friday afternoon and evening and hearing Peter Cetera in concert with our local symphony Saturday evening. Guest preacher Saturday evening -Thanks Eric! Teen Choir Musical Sunday.

Song In My Head:
"Scenes from an Italian Restaurant" by Billy Joel

Progeny Story of the Week
Music Man landed the lead in local high school spring musical "Bye, Bye Birdie!"

I am procrastinating about:
the taxes STILL!

Scripture I am trying to wrap my head (and heart) around:
^{Mark 5:36} Overhearing what they said, Jesus told him, "Don't be afraid; just believe."

Favorite TV minute this week:
2 Hours of 24 Monday night

Unfavorite moment: didn't really watch enough TV to have one of these

What I am serving for dinner tonight (that I never got around to last week):

Chicken and White Bean Stew

• 2 pounds skinless, boneless chicken thighs
• 2 tsp. ground cumin
• 1/8 tsp. ground black pepper
• 1 Tbsp. olive oil
• 2 10-oz. pkgs. refrigerated light Alfredo sauce
• 1 15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
• 1 cup reduced-sodium chicken broth
• 1/2 cup chopped red onion (1 medium)
• 1 4-oz. can diced green chile peppers
• 4 cloves garlic, minced
• 1/4 cup shredded Monterey Jack cheese (1 ounce) (optional)
• Fresh parsley leaves (optional)

Directions

1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.

Slow Cooking Thursday February 26th Edition

What has happened this week so far: Lots of time with people in the congregation; not enough time with family at home

What's up for the weekend:

Music Man has his second round of auditions; euchre with friends; maybe a visit from a college friend

Song In My Head:
"Jai Ho" from Slumdog Millionaire

Progeny Story of the Week
a GREAT pre-contest concert tonight for both sons!

I am procrastinating about:
sorting out my closet

Scripture I am trying to wrap my head (and heart) around:
^{Mark 5:36} Overhearing what they said, Jesus told him, "Don't be afraid; just believe."

Favorite TV minute this week:
Seeing the Tribe on TV again...baseball season is here!

Unfavorite moment: didn't really watch enough TV to have one of these

What I intended to served for dinner tonight (but got too far behind this week to lay the ingredients in for): Chicken and White Bean Stew

• 2 pounds skinless, boneless chicken thighs
• 2 tsp. ground cumin
• 1/8 tsp. ground black pepper
• 1 Tbsp. olive oil
• 2 10-oz. pkgs. refrigerated light Alfredo sauce
• 1 15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
• 1 cup reduced-sodium chicken broth
• 1/2 cup chopped red onion (1 medium)
• 1 4-oz. can diced green chile peppers
• 4 cloves garlic, minced
• 1/4 cup shredded Monterey Jack cheese (1 ounce) (optional)
• Fresh parsley leaves (optional)

Directions

1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.

Slow Cooking Thursday

Molly over at Waiting for the Moment has begun a new weekly post called Slow Cooking Thursday. I've asked if I might adopt the theme too, as a blogging prompt.



So here is my first Slow Cooking Thursday (on Friday).

What has happened this week so far:
Music Man had his auditions at the Alma Mater Monday; now we wait. Got to catch up with college friends while there - so good to see them again! Congregation Council elected officers - new leadership team for the year. Local high school's student-written and produced musical opened last night. Got to see Music Man sing and play a knight in tights!

What's up for the weekend:
Friday is dinner with friends, and maybe some live music somewhere. Saturday will be boat show and Ikea. Visitation Pastor is preaching this weekend. I teach catechism Sunday afternoon - Hallowed Be Your Name - and then there is a funeral to conduct.

Song In My Head:
Coldplay's "Viva la Vida"

Progeny Story of the Week
Would have to be GameBoy's tremendous performance at his (and my) Taekwon-Do Black Belt Test last Saturday.

I am procrastinating about:
Doing our taxes.

Scripture I am trying to wrap my head (and heart) around:
Mark 1:12-13

¹³And the Spirit immediately drove him out into the wilderness. He was in the wilderness forty days, tempted by Satan; and he was with the wild beasts; and the angels waited on him.

Favorite TV minute this week:
See Dr. John Carter return to the ER

Unfavorite moment: Seeing Dr. John Carter receiving a chemo treatment

Dinner for tonight (didn't think early enough to put something in the crock pot today) :
Ham Casserole

8 oz. pasta (bite-size), cooked and drained
2 C cubed ham
1 oz can mushrooms, drained
3 T butter
4 T flour
1 C chicken broth
1 C milk
dash of hot sauce
pepper and salt to taste
1 C shredded cheddar or swiss

Place pasta, ham, and mushrooms in greased casserole dish. Melt butter, whisk in flour until smooth. Slowly add broth and milk, stirring over medium low heat until thick and smooth. Add seasonings. Pour over ham and pasta mixture. Add cheese and stir together. Top with crushed saltines, if desired. Bake at 325 for 25-30 minutes.