Talented Lindi...

Lindi has quite the artistic talent!....Here is her first picture done with charcoal....

And this is a picture she worked on for months (it took about 25 hours!)....

State Champs!

Alec's swim team (Mountain Crest) took first place in the State finals last week...it was very fun to be able to watch him swim "live" due to the meet being streamed by Deseret News....Amber filled me in as to which event and which lane. 

It's a tradition for the team to dye hair (and sometimes shave it all off!) in the weeks prior to the competition...good thing he got his "missionary" picture taken before this! (thanks to a mom who plans ahead!)

Alec is holding the trophy in this picture....Nice!
Now he's on to water polo!

Mom Burretos

So, sorry that last post on beans wasn't too exciting...but it was just a preface to making these delicious burrito type things...
If you don't want to bother making your own beans you can use:
1 (15 oz) can low salt black beans (rinsed to get rid of more salt)
1 (15 oz) can refried black beans (or regular refried beans)
Mash these together with 2 t Taco seasoning...

 Then get some fresh tortillas (Costco) if you can find them. Or regular tortillas...or Jess's yummy home made tortillas if you've got time...

Throw in a hot fry pan for about 20 seconds on each side

Put on a plate and sprinkle with 1/4 C grated cheese (I use 2% sharp for less fat) Then add some brown rice and black beans (either homemade or your canned mixture)...sometimes I put this in the microwave for 30 seconds just to get the cheese more melty...

Then top with a little light sour cream and taco sauce (or chunky salsa)...if I'm out of tomatoes or avocados I just call this good...fold over and eat! Lots of fiber and protein as is...you could also add some grilled chicken breast or beef...

But even better is adding a few tomatoes and avocados...Delicious!

Easy Crock Pot Black Beans(no soaking)

My semi-vegan eating this past year has led to an increase in black beans in my diet(1/2 C = 7 g protein)...and while canned beans are OK (especially the low salt variety, rinsed)....these REAL beans are so simple, allow you to really control the salt, seasonings, and are even cheaper...plus if you have beans in your food storage, it's good to be in the habit of cooking/using them...

Just...

1. Dump the dry beans out and get rid of any little rocks or discolored beans...don't worry about the broken ones; then put in a colander and rinse.

2. Dump into your crock pot (tip: get some slow cooker liners and you'll eliminate cleaning!)

3. Chop up one onion and dump on top of beans.

4. Add 1 t Cumin

5. Cover with water (about 5 cups)

6. Cook on high about 3 hours. Drain and refrigerate or freeze.This equals about 3-4 cans of beans (16 oz)

7. You could jazz these up a bit with chili powder, etc...and add a bit of salt.

FYI...you don't need to presoak black beans. Red or kidney beans do require soaking and boiling in order to get rid of a toxin!

There is some thought that soaking overnight and discarding the water will remove some of the flatulence producing enzymes. 

When I soaked my black beans they tended to split open a bit even before cooking...and the cooked beans were a bit "exploded" looking...which probably doesn't matter much...just saying, non-soaked beans will be a bit firmer.

Also, a quick way to get the benefits of soaking(reduced gassiness?)  is to cover beans with cold water, bring to a boil, cover, turn off heat and let sit in the hot water for at least an hour. Drain this water off and add fresh water for cooking. Some suggest adding a tiny pinch of baking soda to the soaking water.

Cranberry Crumble

If you still have cranberries in the freezer (or can still grab some at the store)...you can make these yummy bars...I had to wallow in some comfort food yesterday while recuperating from speaking in Church and these were great....must remember for next fall!

Cranberry Crumble
(I think I saw this on Foodgawker)

For the crust:
1 C sugar
1 t baking powder
1/4 t salt
2 1/2 C flour
1/2 C almond meal
1 C cold, unsalted butter
1 egg
zest of 1/2 orange
1/2 t cinnamon

For the filling:
juice of 1/2 orange
zest of 1/2 orange
12 oz bag fresh or frozen cranberries(if frozen, you don't need to defrost)
2/3 C sugar
1 t vanilla
1 T cornstarch

Preheat oven to 375.
I made this in my food processor: mix dry ingredients; add cut up cold butter and pulse until "mealy"...then add egg and pulse until "crumbly"...pat half of this in a foil lined (or Pam sprayed) 9 x 13 pan.
Mix filling ingredients (just leave cranberries whole- don't chop) and distribute over crust; then crumble the remaining crust over the cranberries...bake about 45 minutes; this would be good with a drizzle of powdered sugar glaze or melted white chocolate...but also delicious as is!

Utah Thanksgiving!(Sweet Potato Casserole with Pecan Topping)

Catching up with 2012 before we get too far into 2013

After getting back from Utah on the 13th...I flew back on the 17th with Kendra and kids...we had a great week with family....here are Kody and Parker with Everett on his blessing day (Nov 18,2012)

While in Utah, Parker got his hair cut...at the only place he trusts....looks pretty fun, but it could be a long time between haircuts if you have to got to Utah for one!

Wrestling with Uncle Karl....those are a lot of boys to take on at once...good job, Karl!

Brady's story of Carson's sleepwalking/night peeing adventure...

Grandma time with Audrey...while everyone else went sledding...loved it.

Cutest little "turkey" girl...

The main event...low key but yummy! Good rolls, Kendra....Here's the ...

Sweet Potato Casserole:
4-6 sweet potatoes, cooked and peeled
2 T butter
1/4 C cream (or milk or almond milk)
1/4 C orange juice
1 t vanilla
1/4 C maple syrup
1/2 t salt
3/4 T nutmeg
3/4 t cinnamon

Pecan Topping
1/4 C butter
1/2 C brown sugar
1/3 C flour
3/4 C chopped pecans
2 T maple syrup

Mash sweet potatoes with butter. Add everything else and pour into 2 qt casserole. Mix topping ingredients and sprinkle over potatoes...bake 45 minutes.

Most of the group....such a lot of joy being together!

A last hurrah...stopped at ?Kangaroo Bounce House? on the way to the airport....you can't see them but there are a lot of boys playing in there!

Welcome, Everett Alan Broadbent!

 A new member of the family! Welcome, Everett Alan Broadbent!....born a little early,on November 1, (see Kaity's blog for birth details...) I left California at 4:30 am on November 1, thinking that I'd be there by the time he arrived as the plan was for Kaity to be induced that morning. But much to my surprise I got a text just after I left Reno that they were done! Kaity didn't have to be induced....went into labor on her own and had Everett at 8:15 am...happy news!

 What a little sweetie...6 lbs. 14 oz., 19 inches...

 I drove all day (observing the speed limit across Nevada...sort of)...and this was my reward!

The many faces of Everett...

Big yawn!!!

Face palm....aren't you guys done with the photos???

Sunny when he was born, snowy a few days later....

And when I drove home...temperature in Nevada at 7 am....10 degrees...glad I had my seat warmer!

The Broadbent family....