Something you should never do right before Christmas (and I mean never!)… is move.
Yes, we are moving again. I never thought we would be one of those families who were losing count when telling others how many times “we’ve moved in how many years!” But we have become that family.
Call it wander-lust, call it a lack of content, call it searching for the right place, call it boredom, call it what you will, but we are proud of this move. We are taking a step back, a step toward more simplicity, smaller inside living quarters, larger outside experiences. We are proving to ourselves that you don’t need a huge house and all that goes with it to be happy.
You just need your family surrounding you. Playing games together. Laughing. Fighting. Crying. But together and close by so that no one gets “lost”.
Whenever you move, things get pretty hairy in the kitchen. I keep saying we are in “survival” food mode this month, just until we get settled. I even bought a giant bag of all natural chicken nuggets from Costco for the kids (*gasp*). It was hard, but they gotta eat and we gotta get moved.
It didn’t stop me from making a large pot of steaming stew that will comfort you from top to bottom. Its spicy, its nutritious and super easy.
We all need that during the holidays. I hope you will cook up a batch. Oh, and keep your family close.
Recipe~Spicy Lentil Stew with Collard Greens
by Tammy Boyd
1/2 onion, chopped
2 carrots, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 potato, peeled and diced
1/2 cup red wine
2 cups brown or green lentils
6 cups vegetable broth
1 can ro-tel original tomatoes and green chilis
2 cups collard greens, washed and cut
2 tablespoons balsamic vinegar
Saute the onions, carrots, and celery until onions are translucent, about 5 minutes. Add garlic, potato and spices and toast for about 2 minutes. Add red wine and cook for about 1 minute to let the alcohol cook out. Add lentils, ro-tel, and vegetable broth. Let it come to a boil then turn down to a simmer for about 20 minutes. Add collard greens and cook for another 10 minutes with the lid on. Taste and adjust seasonings if needed. Cook longer if lentils aren’t quite soft enough. Enjoy with some crusty bread!