November 8, 2024

Spaghetti Squash with Garlicky Shrimp and Tomatoes

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Healthy but oh-so-yummy…that’s this dish! I think that, even if you were ‘piggish’ and loaded your plate up with a bigger than usual portion of this dish, you would still be around 300 calories!  Enjoy!

Here’s how I figure that…
– spaghetti squash has 31 calories and less than half a gram of fat per cup
– 4 ounce serving of shrimp is going to set you back 100 calories with less than 1 gram of fat
– the tomatoes contain approximately 25 calories in one cup
– red onion and garlic add maybe 50 or so calories
– of course, the 1 tablespoon of olive oil adds 120 calories; the butter 100 calories; and the grated asiago (like most cheeses) brings 100 more calories
– and there is a good amount of protein in this dish, too!
NOTE: each pound of spaghetti squash will yield approximately 2 cups cooked squash

ingredients:
1 (1+1/2 – 2 pound) spaghetti squash
1 tablespoon olive oil or salted butter
1 medium red onion, finely diced
8 ounces grape tomatoes, halved
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or chicken broth)
1/2# raw shrimp, tails pulled off
sea salt & freshly ground pepper (I use a lemon pepper blend grinder)
1 tablespoon salted butter
3 tablespoons fresh parsley (or 1 tablespoon dried)
1-2 ounces of finely grated asiago (or other strong flavored hard cheese)
lemon slices for finish & garnish

directions:

spaghetti squash (there are a number of other methods, see link for some suggestions):

  1. 2014-10-07 18.42.53
    I simply cut one in half; pull out the seeds (only the seeds); rub the cut edges with a tiny bit of olive oil; season with sea salt and freshly ground pepper; place flat sides down on a piece of parchment paper or foil laid on a baking sheet.
  2. bake in a preheated 425 oven for 30 minutes; remove from oven, carefully flip over and allow to cool while you prepare the rest of the dish.
  3. when ready, take a serving spoon and run it along the edge between the skin of the squash and the cooked ‘meat’ of the squash. remove from skin and, using a fork, separate into strands.

shrimp and tomatoes:

  • heat olive oil in a large saute pan over medium-high heat
  • add the minced onion and cook ‘til it begins to soften and slightly brown around the edges, 2-3 minutes
  • add the diced tomatoes (flat side down) and a pinch of salt and a few grinds of pepper. lower heat to medium and allow to cook undisturbed for 6-7 minutes
  • the tomatoes will ‘give up’ some liquid and begin to create a sauce
    scatter the chopped garlic over the tomatoes, and stir constantly for an additional minute ‘til you begin to smell the garlic
  • pour in the wine (or broth), increase heat to medium and simmer ‘til the liquid has reduced by about half as much, maybe 5-6 minutes
  • add in the shrimp, and reduce heat to low; cook ‘til shrimp turn pink on the bottom side; flip over and cook ‘til shrimp are just pink all the way through; do not overcook
  • then when the shrimp have nearly cooked through, add the butter.  stir the butter so that it gets all around the contents of the pan and begins to slightly thicken the sauce
  • when the butter has fully incorporated, add the parsley and the spaghetti squash
  • gently fold everything together, allowing the spaghetti squash to reheat in the sauce for a minute or two so everything becomes the same temperature
  • sprinkle the shredded cheese across top
  • serve immediately with lemon to squeeze over the top; season to taste

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

More To Be Desired Are They Than Gold (Psalms 19:7-11)

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The law of the Lord is perfect, converting the soul;
The testimony of the Lord is sure, making wise the simple;
The statutes of the Lord are right, rejoicing the heart;
The commandment of the Lord is pure, enlightening the eyes;
The fear of the Lord is clean, enduring forever;
The judgments of the Lord are true and righteous altogether.
More to be desired are they than gold,
Yea, than much fine gold;
Sweeter also than honey and the honeycomb.
Moreover by them Your servant is warned,
And in keeping them there is great reward.
Psalms 19:7-11

Pear Butter

I’m just warning you—if you make this pear butter, your family is going to be looking around for a pie!  The aroma is amazing!  This is a super simple recipe and requires very little attention as it cooks.  I put it together in the morning, and it gave a very “autumnal” feel to the house inspiring me to <finally> switch out the summery wreaths to more fall-ish ones and adding little bits of fall decor around and about!

This recipe definitely fits in with our healthy but oh-so-yummy POV, too!  If you are someone who knows how to can (not in my skill set…at least as of yet!), this would be an excellent choice to fill some jars and store them away. I am just keeping ours in the ‘fridge while it lasts.  Someone suggested to me to add a small bowlful to a cheese platter; oh, my…wouldn’t that be yummy?!!  Here are a few ideas of ways I am thinking of to use the pear butter.  (I would love to hear your ideas, too…please share!)

  • mixed in with granola and yogurt
  • topping a bowl of hot oatmeal
  • spread on a piece of toast or a bagel w/cream cheese
  • on a peanut butter or almond butter sandwich
  • served with pork chops or a pork tenderloin
  • mixed in with roasted veggies
  • base for a vinaigrette

Pear Butter

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ingredients:
2-2+1/2 pounds of ripe pears, peeled and cored
1 large apple, peeled and cored
1 cup of water
2 chai teabags
3 small pieces of crystallized ginger OR 1/4 cup liquid sweetener
(i.e., honey, agave, maybe even maple syrup or molasses)
1/2 vanilla bean, seeds scraped out2014-10-04 14.38.27
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
juice of 1/2 of a lemon

 

directions:

  • chop fruit into smallish cubes (1-1+1/2″)
  • in a 2 quart saucepan, bring water, fruit, and tea bags to a boil; lower heat and allow to simmer for 30 minutes
  • discard tea bag
  • using * an immersion blender puree the cooked fruit
  • pour into a mini-crockpot and cook on low for 2 hours, stirring every 20 minute or so
  • after 2 hours, add in the seasonings and the lemon juice; stir really well and cook for 1 more hour. it is finished when the quantity has reduced by 1/4 to 1/3, and it is nice and thick
  • blend to make it REALLY smooth!  done!  enjoy!

NOTE: it is super important not to tightly seal the crockpot or else the pear butter will become watery and not cook down into a nice, thick consistency. I simply propped up the lidon one side the whole time it was cooking with the spatula I was using to stir

* instead of an immersion blender, puree the cooked fruit and liquid very carefully in a standard blender or a food processor…or you could even mash it with a potato masher. the finer it is in the end, the better “butter” you will make.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

As Sure As The Sun

psalmshymnsspiritualsongskjv

There is good news
There is good truth
That you could never change
No matter what you do
You are loved
More than you know
More than you could hope for
After everything you’ve done

As sure as the sun will rise
And takes away the night
His mercy will not end
His mercy will not end

There is good news
There’s a promise
That no matter where you go
You will never be alone
In the dark
In the doubting
When you can’t feel anything
Oh, His love remains the same

Even through the night
Silver stars will shine
Hope of glory’s light
That will wake us once again


singer/songwriter – Ellie Holcomb
*   ~   ♥   ~   ✞   ~  ♥   ~   *
The premise of this song is truly something we don’t ever worry about, right? Oh, we have our worries…I hear you! But not this—not the rising of the sun…we just KNOW it will be there when we awaken each and every morning. And as assuredly as we stake our trust and confidence on God’s faithfulness to His plan for each new day, we should be equally as positive of His mercy and love. Perhaps when we are ensnared in doubt we could remind ourselves, “See…look! The sun came up this morning! And just like that, God will faithfully provide mercy and lovingkindness today!”

Let us acknowledge the Lord;
let us press on to acknowledge Him.
As surely as the sun rises, He will appear;
He will come to us like the winter rains,
like the spring rains that water the earth.
Hosea 6:3

There is a promise in chapter 3 of the Book of Lamentations that I cling to every day of my life…may I share it with you?

But this I recall and therefore have I hope and expectation:
It is because of the Lord’s mercy and loving-kindness that we are not consumed,
because His [tender] compassions fail not.
They are new every morning; great and abundant is Your stability and faithfulness.
Verses 21-23

Some days it is difficult, seemingly near-to-impossible sometimes, to be hopeful and have joyful expectations. The world we live in is full of things that snatch away our dreams and desires; tempting us to feel futile and overwhelmed. But, Jesus assured His disciples (and us!) of the peace and hope we have been given. And so we endeavor to hold this Truth firm in our thinking knowing that Jesus spoke it and so it IS the Truth.

“I have told you these things, so that in Me you may have peace.
In this world you will have trouble.
But take heart! I have overcome the world.”
John 16:33

At times when my heart is needful of being reminded that “as sure as the sun will rise and take away the night…” I confess the following promises made in Jeremiah chapter 29 by our faithful, loving, compassionate, merciful Father. And I recite it like this…

For I know the thoughts and plans that <You> have for <me>…thoughts and plans for welfare and peace and not for evil, to give <me> hope in <the> final outcome.
Then <I> will call upon <You>, and <I> will come and pray to <You>, and <You> will hear and heed <me>.
Then <I> will seek <You>, inquire for, and require <You> and find <You> when <I> search for <You> with all <my> heart.
<You> will be found by <me>….
Jeremiah 29:11-14 AMP (pronouns changed)

*   ~   ♥   ~   ✞   ~  ♥   ~   *

Here are some additional verses from the Scriptures to persistently hang onto. I pray that you will be encouraged by each one of them as You remember Who has made the promises—the same One Who causes the sun to rise each and every morning—Almighty God, our heavenly Father.

Let us hold unswervingly to the hope we profess, for He who promised is faithful.
Hebrews10:23

I wait for the Lord, I expectantly wait, and in His word do I hope.
Psalm 130:5

God is not human, that He should lie, not a human being, that He should change His mind.
Does He speak and then not act?  Does He promise and not fulfill?
Numbers 23:19

Be strong and courageous.  Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you.  The Lord himself goes before you and will be with you; He will never leave you nor forsake you.  Do not be afraid; do not  be discouraged.
Deuteronomy 31:6 and 8

Because God wanted to make the unchanging nature of His purpose very clear to the heirs of what was promised, He confirmed it with an oath.  God did this so that, by two unchangeable things in which it is impossible for God to lie, we who have fled to take hold of the hope set before us may be greatly encouraged.  We have this hope as an anchor for the soul….
Hebrews 6:17-19

 

Granola and Grilled Peaches

This recipe came about backwards…first I was looking for something to do with a few gorgeous, huge, fragrant peaches. Then I saw a picture of a grilled peach topped with homemade vanilla ice cream with a big scoop of granola over top. Oh, yeah!

2014-09-28 20.21.19

Grilled Peaches with Ice Cream and Granola

I don’t know if you remember but just a few weeks ago, Dana shared her recipe for “No-Ice-Cream-Machine-Needed” Ice Cream (here’s a link).  THAT would be a great option for the ice cream portion.   To put this yummy simple dessert together, slice a big peach around the middle (the ‘equator’), pull the pit out, and put on a hot grill for 3-4 minutes. (Other options: either place face down on a hot stovetop grill pan or simply broil for a few minutes.)  When the peach halves get a little caramelized, place one (or two!) into a bowl. Top with a couple of tablespoons of granola, a scoop (or two!) of vanilla ice cream, and some additional granola scattered on top.  Get your spoon ready…the ice cream will begin to melt quickly! Enjoy!

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Your granola will keep well in the pantry in a glass jar with a lid.  I put a small scoop right into or attached to the jar for easy access to a scoop on the fly for my husband. Oh, and he really likes this best when I add a bag of mini chocolate chips (I just mix it in when the granola is cool enough to place in the jar). Just sayin’.

Granola

ingredients:
5 cup rolled oats*
3 cups nuts and seeds (almonds, walnuts, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, etc.)** – give a quick chop to whole nuts
2 teaspoons spice (cinnamon, or cardamon, or pumpkin pie spice, etc.)
1+1/2 teaspoons sea salt
3/4 cup liquid sweetener (maple syrup, honey, agave nectar)
1/3 cup oil (coconut or canola)
1 teaspoon extract (almond or vanilla)
1+1/2 cups mixed dried fruit (apricots, golden raisins, banana chips, pineapple, papaya, etc.)

directions:

  • preheat the oven to 325
  • place parchment paper in a baking or sheet pan (with sides); use enough parchment paper to slightly extend to use as ‘handles’
  • warm the liquid ingredients for 20-30 seconds in the microwave
  • mix dry ingredients, spice, and salt together in a large bowl; stir well
  • pour the warm liquid ingredients over top and stir it all up ‘til all the oats are well coated
  • place the mixture onto the parchment lined pan; with slightly wet hands, press down gently into an even layer. this will help to make some ‘chunks’
  • bake for 15 minutes or so; remove pan from oven and add the dried fruit. stir to incorporate the fruit and so that everything is cooking evenly. try to pull the mixture from the outside edges to the middle, and the middle ‘stuff’ out to the edges of the pan.
  • return to oven and bake for another 15 minutes or so
  • remove pan, add any roasted nuts you were holding out and stir gently again; place back in oven for 15 minutes…or so
  • at this point, your granola quite possibly is done. the goal is not wet, slightly crunchy, and just beginning to turn golden brown. (y’know, like granola!) if done, let cool before popping a handful in your mouth. if not, 10-15 additional minutes should do it
  • let thoroughly cool before placing in glass storage jar (optional: toss in a bag of mini chocolate chips)

Makes 9-10 cups

*    be sure to use ‘old-fashioned, rolled’ oats not ‘quick-cooking oats! the latter will break down as the granola bakes. 🙁
**  IF you are using any nuts/seeds that are already roasted (like the sunflower seeds I used), DO NOT add them ‘til the last 10-15 minutes. Since they are already ‘roasted’ they will burn if added for the entire baking time

  ♥   ♥   ♥  

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

You Are My Strength Psalm 71

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I will come in the strength and with the mighty acts of the Lord God;
I will mention and praise Your righteousness, even Yours alone.
O God, You have taught me from my youth, and hitherto have I declared Your wondrous works.
Yes, even when I am old and gray-headed, O God, forsake me not, [but keep me alive]
until I have declared Your mighty strength to [this] generation,
and Your might and power to all that are to come.
Your righteousness also, O God, is very high [reaching to the heavens],
You Who have done great things; O God, who is like You, or who is Your equal?
Psalms 71:16-19

You are my strength
Strength like no other
Strength like no other
Reaches to me

You are my hope
Hope like no other
Hope like no other
Reaches to me

In the fullness of Your grace
In the power of Your Name
You lift me up
You lift me up

Unfailing love
Stronger than mountains
Deeper than oceans
Reaches to me

Your love O Lord
Reaches to the heavens
Your faithfulness
Reaches to the sky

Singer/Songwriter – Reuben Morgan with Hillsong United

I Never Lost My Praise

psalmshymnsspiritualsongskjv

I lost some good friends along life’s way
Some loved ones departed in heaven to stay but
Thank God I didn’t lose everything
I’ve lost faith in people who said they care,
The time of my crisis they were never there
But in my disappointment in my season of pain
One thing never wavered, one thing never changed

I never lost my hope, I never lost my joy,
I never lost my faith but, most of all, I never lost my praise

I’ve let some blessings slip away, and I lost my focus
And went astray, but thank God I didn’t lose everything
I’ve lost possessions that were so dear
And I lost some battles by walking in fear
But in the midst of my struggle, in my season of pain
One thing never wavered, one thing never changed

I never lost my hope, I never lost my joy,
I never lost my faith but, most of all, I never lost my praise
Praise, praise, praise, praise…most of all, I never lost my praise

My praise, still here, my praise still here

Hallelujah! My praise is still here

Songwriter – Kurt Carr/ Performed by the Charlotte Central Church of God Choir

*   ~   ♥   ~   ✞   ~  ♥   ~   *

Oh, can you picture Job singing this song?  He lost loved ones and possessions.  He  lost faith in people who said they care and in his time of crisis they were never there.   But one thing never wavered…one thing never changed—he never lost his hope…he never lost his faith…he never lost his praise.

There aren’t too many records throughout the Scriptures which depict someone more deeply grieved and in mourning than the story of Job “…a blameless and upright man, fears God and turns away from evil.”  Right off in chapter one, we read of the horrific loss that Job experienced.   Job was a man blessed by his God with “seven sons and three daughters; 7,000 sheep, 3,000 camels, 500 yoke of oxen, 500 female donkeys, and a very great body of servants.” The Scriptures tell us that “this man was the greatest of all the men of the East.” But, as we know, Satan purposed to take all that Job had in order to tempt him (verse 11) to turn away from and curse his God.  In one day, within a very short period of time, Job learns that all his flocks, practically every one of his servants, and each of his children has been taken from him.  However, Satan’s purpose was foiled because, “Through all this Job did not sin nor did he blame God” (verse 22).  Job kept his heart of worship and praise; his response to all this?

At this, Job got up and tore his robe and shaved his head.
Then he fell to the ground in worship and said:
“Naked I came from my mother’s womb, and naked I will depart.
The Lord gave and the Lord has taken away; may the name of the Lord be praised.”
Job 1:20-22

He never lost his praise.

As the woman who sings this song shared with us, in her time of sadness and loss, God taught her about the ‘sacrifice of praise.’   (Listen to her heart starting at :18 to 1:19.)

She never lost her praise.

Through Him, therefore, let us constantly and at all times offer up to God
a sacrifice of praise, which is the fruit of lips
that thankfully acknowledge and confess and glorify His name.
Hebrews 13:15

Probably each of us has offered a ‘sacrifice of praise’ at least once or twice in our lives…yes?  However, I am confronted by the higher standard that Hebrews 13:15 states: “let us constantly and at all times offer up to God a sacrifice of praise….”  Other versions of this verse use the terms, ‘continually…always.’  That doesn’t leave much room for wiggling out of obedience, now does it?

We are to constantly {always, continually, at all times} give to God our praise as a sacrifice—whether our circumstances are happy and joy-filled or not.  Even in those times where it looks like there is nothing left, we are to acknowledge all He has done, is doing, and will do to take care of us.  And when we struggle to maintain our joy and peace we can still praise God for Who He is…He never changes (Malachi 3:6).  He never leaves us nor forsakes us (Deuteronomy 31:8).  He loves us with an everlasting love (Jeremiah 31:3)…which nothing can separate us from (Romans 8:38-39).  We should always praise Him for those things…and much, much, much more!  I believe that then we, too, will sing…

I never lost my praise.

Spiced Chicken&Butternut in the Slow Cooker

Show of hands…who is thankful for their CrockPot (or slow cooker)?  Meeee…I am, too! And do you find that you use it more in the cold weather months than in the summertime? I do…not quite sure why.  Around the start of autumn, my slow cooker finds it’s way onto the countertop…and usually stays there for quite awhile. Ready to be used for something yummy, whether it’s a batch of apple (or pear!!!) sauce, or some variation of chili, or soup (of course!).  Hey!  What is the best thing that comes out of your slow cooker?  (Leave your answer below in the comments, please!)  Here are a few links that will give you hints and tips as to how to use the slow cooker to your best advantage.

7 Tricks for Better Slow Cooking in your Crockpot

Back to Basics: How to Use a Slow Cooker

Stockpiling Moms: CrockPot Hints and Tips

And here are a few of mine, too….

  • I find that mushrooms get quite mushy if cooked very long in the slow cooker. So I saute them early on and keep in the refrigerator ‘til 30-45 minutes until your food is finished cooking. Toss them in and give everything a good stir.
  • Today’s slow cookers are much more efficient than earlier models. No longer do I put together a meal in my slow cooker early on and let it cook all day long. Now, usually 4-5 hours before suppertime, I will layer everything in and let it start cooking.  Most often I set it on high for 1 hour and then 3-4 hours on low.
  • Keep the lid on!  I’ve read that every time you take the lid off, you add 15 minutes of cooking time!
  • Aspire to attain a programmable slow cooker.  (I’m still working on this!)

This recipe makes enough for 6 generous servings.  And with the yummy, thick ‘sauce’ made by pureeing the veggies there is no need to thicken with flour or sour cream!  This fits in perfectly with our healthy but oh-so-yummy POV!  Enjoy!

Spiced Chicken and Butternut Squash

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ingredients:

2# boneless chicken breast or thighs, cut into large pieces
1/2 large (3# or so) butternut squash, peeled and cut into large cubes
1 large sweet onion, sliced
3 large carrots, cut into large chunks
1 cup chicken broth
1 can coconut milk
2 tablespoons soy sauce
1 tablespoon garam masala seasoning
2 teaspoons curry powder
1 (10 ounce) package of baby bella mushrooms, wiped clean and cut into quarters
1 (10 ounce) bag frozen petite peas, defrosted

2 cups basmati or jasmine rice (when prepared this equals 4 cups)

directions:

  • mix together the spices and liquids; pour into slow cooker
  • turn slow cooker on ‘high’ at this point
  • add (in this order) the butternut squash, onions, carrots, and chicken pieces
  • cover and allow to cook on high for one hour
  • turn knob to low, and cook for 3-4 additional hours
  • don’t forget to toss in the mushrooms towards the end of cooking time

finishing and serving

  • about 15 minutes before you would like to serve, place all of the cooked chicken and about 1/2 of the veggies into a large serving dish
  • use an immersion blender* to carefully puree the rest of the veggies together with the liquid right in the slow cooker bowl
  • taste for seasoning, adding salt&pepper if necessary
  • stir in the defrosted peas
  • pour this ‘sauce’ right over the set aside chicken & veggies

* you can also use a blender, CAREFULLY pureeing the veggies and liquid in small batches.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Lord, I Offer My Life To You

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O Lord, open my lips, and my mouth shall show forth Your praise.
For You delight not in sacrifice, or else would I give it; You find no pleasure in burnt offering.
My sacrifice [the sacrifice acceptable] to God is a broken spirit; a broken and a contrite heart [broken down with sorrow for sin and humbly and thoroughly penitent], such, O God, You will not despise.
Psalms 51:15-17

Lord, I offer my life to You
Everything I’ve been through, use it for Your glory
Lord, I offer my days to You
Lifting my praise to You as a pleasing sacrifice
Lord, I offer You my life
Things in the past things yet unseeen
Wishes and dreams that are yet to come true
All of my hope and all of my plans
My heart and my hands are lifted to You
All that I am, all that I have
I lay them down before You, oh Lord
All my regrets, all my acclaims
The joy and the pain, I’m making them Yours
Lord, I offer my life to You
Everything I’ve been through, use it for Your glory
Lord, I offer my days to You
Lifting my praise to You as a pleasing sacrifice
Lord, I offer You my life
Songwriters: CLONINGER, CLAIRE D./MOEN, DON

Mediterranean Fish Soup

It has been quite ch-ch-chilly here in the NorthEast over the past few days.  And I have been just waiting to bake!  But yesterday my husband asked, ‘So, is it time to make soup again?’  I am sure you have heard me mention once or twice (or a dozen times!) how very much Robert loves his soup!  And homemade soup has not been on our menu over the summer months, for sure!  Being it is just the onset of soup season, I had not made a vat of stock since the Spring so I thought long and hard about a really flavorful soup that wouldn’t need to rely on homemade stock.  This Mediterranean Fish Soup is the result.  He thoroughly enjoyed it…with the only thing missing being a loaf of homemade bread.  (“Maybe tomorrow!”, I said.)

This soup is fairly forgiving.  Choose varieties of fish (maybe even some mussels or small clams!) that your family enjoys.  And the choices of vegetables can be switched up, too.  If I had had a head of cauliflower, it definitely would have joined the pot!  I did steam a couple of handfuls of fresh green beans that I found in the veggie drawer…they were a nice addition!  (I would love to hear what you decide to add to your rendition of this soup; please leave a message in the comments section, ok?)  Enjoy!

Mediterranean Fish Soup

2014-09-14 20.36.05

ingredients:
2 tablespoons olive oil
1 red onion, diced small
2 stalks celery, cut into narrow slices
5 or 6 medium-sized baby bella mushrooms, chopped medium
1 cup chopped leeks use ONLY white part (approx. 2 leeks)
2 tablespoons chopped garlic (I use jarred)
1 cup dry white wine (or additional stock)
1 (28 ounce) can chunky crushed tomatoes
1 quart good chicken (or vegetable) stock
1/2 small butternut squash, peeled and chopped medium
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon sea salt
few grinds of freshly ground pepper (or lemon pepper!)
1 (6 ounce) salmon fillet (no skin), cut into bite-sized chunks
1 (4 ounce) tilapia fillet (or another mild-tasting white fish), cut into bite-sized chunks
6 ounces raw medium-sized shrimp
½ lemon

directions:
in a large stockpot, heat olive oil over medium-high heat
add onions, mushrooms, and leeks; saute for 7-8 minutes ‘til mushrooms just begin to brown
stir in the chopped garlic and stir constantly for 1 minute
add in the wine, stock and tomatoes; bring to a boil. reduce heat, cover and simmer for 30 minutes
remove lid, add in the butternut and seasonings; stir well. simmer for additional 5 minutes
slide in the salmon and tilapia; continue to simmer for 8-9 minutes
add in the shrimp and simmer for 5 more minutes
reduce heat to very low and carefully taste for additional seasoning; add if needed
serve with rice or small pasta  (a little squeeze of fresh lemon is perfect!)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen