Menu Monday: Garlic with a side of food

Happy Monday! I am struggling to gain an ounce of energy on this beautiful day. So, I'm officially declaring this Monday my Sunday. Mike and I had a SUPER busy weekend that started early Friday morning and didn't end until late last night. I knew I had reached the point of utter exhaustion when during worship at church Sunday morning I ran out of breath while singing Holy Holy Holy. (that's of course also thanks to the growing baby boy in my belly) It was then that I resolved to get at least 5 brisk walks a week in until this baby comes. I will maintain some level of fitness, gosh darn it!

BUT, let's move on to the food. To the juicy, garlicky pork tenderloin I'm going to tell you about. And the creamy mushroom risotto sitting next to the slightly crispy roasted broccoli. I want it right now. I could it eat every night I think! If you don't like garlic, then don't waste your time reading on. We love garlic. I cook with it almost every night. My husband has been known to grab a slice of it right off the cutting board before I have even started cooking it (gross, I know) and he actually likes it like that! One time last year I arrived to work in the morning, hugged my boss and was told I wreaked of garlic. Also gross, I know. But let's focus on how GOOD it is :-)

Garlic, Herb and Wine Pork Tenderloin: Serves 2 with a few slices leftover for lunch tomorrow

This is the *easiest part of the whole dinner! You know those handy dandy Grill Mate seasoning packets that my friend McCormick makes? Well he should be your friend, too! And invite your crock pot to the party while you're at it!

Ingredients:

• 1 pork tenderloin
• 1 packet McCormick Grill Mates Garlic Herb and Wine Marinade
• (need olive oil and vinegar to mix marinade)

Directions: Follow directions on marinade packet and dump in crock pot. Tip: the last time I made this I accidentally poured equal parts olive oil and vinegar. So I added a little extra water in fear the vinegar would completely take over. It didn't. AND this mistake is worth repeating. Let cook in crock pot for proper amount of time, check with meat thermometer to be sure pork is done. (cooking time will vary depending on your crock pot setting) Over the course of cooking time, I turned my tenderloin and coated with juices.

Garlic Roasted Broccoli: Serves 2 (we really like broccoli)
(I probably should give credit to someone for this recipe, but I don't know where I got it and have adapted it since. So just know, you can find variations of this all over the internet)

Ingredients:

• 1 head broccoli, cut into florets
• 5 large garlic cloves, thinly sliced
• 1/2 lemon
• olive oil
• salt and peper
• optional- parm cheese for sprinkling when done

Directions:
Line baking sheet with foil and evenly spread cut up broccoli. Sprinkle garlic slices all over broccoli. Lightly coat tray with olive oil and season with salt and pepper. Mix all together with fingers and spread broccoli back out evenly. Pop in the oven at 350 for at least 25-35 minutes. Be sure to watch that your garlic is not burning. May have to turn florets half way through baking time. When done, squeeze half a lemon and grated cheese over broccoli. Return to oven until cheese is bubbly.

The star portion, Mushroom Risotto: Serves 2, generously
(Another recipe I don't know who to give credit to? Lots of these recipes out there. I adapted mine from a friend)
If you have shied away from making risotto because of the time it takes or the amount of steps it requires, then now is the time to get out the calendar. Schedule a night this week, next week or next month. I don't care when, just do it.

Ingredients:

• 1/2 cup Arborio rice
• 5 cups stock, give or take
• 3 cloves garlic, chopped
• 1/2 onion, chopped
• 1 cup sliced mushrooms
• 1/2 cup Chardonnay, any white wine on hand will work, but don't skip it!
• 1/2 lemon
• salt and pepper

Directions:
In olive oil (or butter. butter is better!), saute onions, mushrooms and garlic until soft. Add rice and allow to sit in pan 2 minutes, stirring. Pour in wine, I usually make it a generous 1/2 cup. When most of liquid is cooked out, start adding stock 1 cup at a time. Stir frequently, but not necessary to stand over the stove constantly. Each time majority of liquid is absorbed and rice starts to look creamy, add another cup of stock. I cook mine until just passed al dente. Squeeze in lemon, add salt and pepper to taste.

There you have it. A wonderful, balanced, soul warming dinner. A few things to note- McCormick grill mates marinade packets come in lots of different flavors. We like most all of them and they make for a super easy no-think dinner. You could skip the broccoli and risotto sides and just throw a bunch of veggies and potatoes in the crock pot with the pork tenderloin and have yourself a super easy and delicious dinner. Also, the risotto recipe is so versatile. I made it last week and swapped out the mushrooms for bacon. You could really do anything!

With Love,
L

Menu Monday: Healthy(er) Pumpkin Muffins, Eddie Bear Approved

Open the newspaper, scroll down your fb news feed, gaze on pinterest and you cannot miss the very important detail that is is officially FALL! Or as I prefer to say, Autumn. I think "autumn" sounds lovely, sophisticated, heart-warming.

In honor of autumn, I have created a pumpkin muffin that I not only feel good about eating, but enjoy eating! Baked goods can be a challenge in our house. My husband has the metabolism of an Olympic runner. I, on the hand, have a very normal 25 year old female metabolism. This means I'm by no means overweight, but my self esteem mirror can show me fluctuating images of myself ranging from a beached whale to a decent figure, or on a really good day I might have skinny thighs and a smaller booty. So, if I keep chocolate chip cookies and banana bread stocked on the counter (the way my hubby likes it) my mirror is never nice to me. Hence the effort to create a muffin that includes the flavors of autumn, heart healthy ingredients, and of course figure friendly modifications.

meet my helper and nephew, Eddie Bear

Healthy(er) Pumpkin Muffins

• 1 1/4 cups sifted whole wheat flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp pumpkin spice
• 3/4 tsp cinnamon
• 1/2 cup flaxseed- if you are new to this ingredient, I highly recommend trying it. It sounds unappealing, but I think it adds pure goodness- for the taste buds and the heart. 
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 eggs
• 1/4 cup canola oil
• 1 cup pumpkin puree (not pumpkin pie puree)
• 1/3 cup almond milk
• 1 tsp vanilla
• 1/2 cup chocolate chips, optional
• you could also add nuts. we do not add nuts in this house

Directions
Mix dry ingredients. In separate bowl mix wet ingredients. Combine dry and wet ingredients, do not over-mix. Over-mixing reduces muffins moist factor.  My recipe made 2 batches of mini muffins. Bake at 375 for 15 minutes. Tip: keep in ziplock bag on counter and they are even better on day 2 or 3.

I think my photography skills are improving, don't you?

15 minutes later...super moist pumpkin muffins and perfectly sweet without the guilt! Your definition of a healthy  muffin might not even include 1/2 cup of sugar and chocolate chips. To you I say, no offense, but your muffins are not yummy. This is a treat after all, just a healthy(er) one :-)

Eddie-Bear is my toddler-approved proof that these are indeed yummy. Also, I gave him these without the "too much sugar" look from his momma AND won the affections of his heart. A win-win. Whoever said food was the way to a man's heart was... well, right. But food is also the way to a toddler's heart. And this aunty wants to be right at the center of Eddie Bear's heart!

Finger lickin' good!

As my southern friends say, Happy Fall Y'all!! (in this case, I love to say fall)
With Love,
L

The Seasons are Changing: Charlotte to Milwaukee

The seasons are changing.

On a day like today, when I get THREE amazing email updates from seminary friends about their new lives in three different parts of the country, my heart feels warm. They are doing good, they are settling into a new life with new friends and churches and new homes. Their husbands are working in ministry and thriving- so neat to see how the Lord is using these men to bring the gospel forth and expand His kingdom. And I am SO happy for them.

And then I remember how just three short months ago our Charlotte lives were so intertwined. Dinner tables filled with each other, weekends at parents lake homes and condos, husbands who just could not stop talking theology and wives who just could not stop talking about babies and decorating. Now, I would give anything to hear about Mark and Mark and Bradford and Crawford and Brent talk theology, to be back around those dinner tables pouring another glass of wine and soaking up just one more hour. Often, and usually true, seminary is associated with a time of sacrifice; financially, of time, moms having to work who want to stay home, loneliness and isolation for others, the list goes on. We each had our own struggles along the way, some much more significant than others. But for Mike and I, seminary was a season of abundance in so many ways. We certainly made sacrifices, but we were so abundantly blessed. By our family, by our friends, and mostly by our God. Our families took care of us and provided for us in ways we cannot say enough Thank You’s for; taking many financial burdens off our shoulders and buying endless plane tickets and sending care packages with $20 bills that were sweeter than candy. Our friends. Well, our friends became our family. I don’t know how to say it any other way. Our church supported and loved us in countless ways. I learned so much from that community of people; lessons I didn’t want to necessarily learn, but am incredibly grateful for now. Just three months, and so much has changed. We graduated and have taken jobs in all different states all over the country.

I’m okay with the change though. I can see that our next season will look entirely different than the last. I think that helps as we transition into a new season, knowing it will be nothing like the last and allowing our expectations to be totally different. In less than three months we will have a son. We are making new friends, and settling into a new church. And exactly like last season, we are finding ourselves yet again abundantly blessed. I hope you are finding yourself in a season of abundance! I hope your perspective on life is much wider than it is narrow, and that you know the love of Christ and His rich graces each day. 

As the weather starts to turn and the windows stay open all night long, when the leaves are found in the grass and crock pots make their seasonal debut, I always start to reflect on the things I am thankful for. I am so thankful for the places I have lived and the friends along the way. Let's start the season of Thanksgiving now. Let's turn the dinner conversation from the tedious daily grind of the same old into counting the endless reasons we have to be thankful.

Today I am thankful for a healthy baby, whose kicks remind me that God has truly formed a miracle inside me. I am thankful for a husband who buys me dollar ice cream cones from McDonald's to satisfy a craving. I am thankful I get to keep the windows open all night. What are you thankful for in this season?

With Love,
L

Menu Monday: Succotash Sausage Soup

Fall is here! Or maybe it was just for the weekend, we will see. Either way, this very gray and rainy Sunday was the perfect day for a hot bowl of soup. Sometimes I prematurely introduce the flavors of fall into my kitchen, forcing down hot chili and pumpkin pancakes on lingering summer days. Not this year- I have practiced great restraint and am thrilled to see the weather rewarding me for it.

Also, I thought it might be a good idea to let you in on some of the ways I think about and approach food. I’m not a recipe follower, per se. I attempt to meet the fancy of my family's taste buds. My hope is that you will attempt these scrumptious recipes and adapt them to the liking's of the hungry bellies around your table. Substitute meat for tofu, or veggie stock for chicken stock, even swap out the variety of veggies you want. Omit and add whatever sounds good to you or suits your dietary restrictions. That's how we do it in our house. 

Noteworthy point: I’m not afraid of canned goods (after all, they are goods!) or some moderately processed foods. Granted, we all have different definitions of what is “moderately processed”, but the point is, sometimes I cook 100% from scratch and other times I don’t. We eat meat and are not gluten free, dairy free or basically any kind of “free” for that matter. Sometimes I splurge, like how I sautéed the veggies in butter for this recipe, and sometimes I modify with healthier ingredients. Usually that depends on my mood and how snug or loose my jeans are fitting for the day. Without further ado, Succotash Sausage Soup! (Recipe adapted from "300 Sensational Soups" by Carla Snyder & Meredith Deeds)

Ingredients:

• 1/4 cup butter
• 1 lb kielbasa sausage cut into thin half moons (we used turkey kielbasa)
• 2 cups chopped leeks, white and light green parts only
• 3 cloves garlic chopped
• 1 red bell pepper, chopped
• 3 tbsp flower (we use whole wheat)
• 1 tbsp fresh or ground thyme 
• 6 cups chicken stock
• 2 cups lima beans, frozen or canned
• salt and pepper to taste
• 1 can cream style corn
• 1 can white corn, or fresh!
• 1/2 cup whipping cream (i omitted this)

My ingredient additions:

• 1/2 yellow onion
• 1 russet potato (i have to add hearty ingredients wherever I can for the sake of my husband's larger than life appetite)
• 2 cups extra stock
• top it off with a dollop of sour cream and the famous ingredient, green onions!

Directions:
1. In large pot, melt butter over medium heat. Add onions, garlic, sausage, leeks and red pepper; saute until vegetables are softened and sausage is browned. Sprinkle with flower and thyme, saute 2 more minutes.
2. Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Add cream style corn and corn kernels; simmer for ten minutes or until lima beans are softened. Stir in cream. Taste and adjust seasoning with salt and pepper. Allow to simmer at least ten more minutes.

Serve it up with a dense, dark beer and you have yourself something good. My husband indulged in this local Minneapolis brew he received as a gift. I stole a few sips and savored the flavor. Just three months until I can enjoy a brew of my own. I. can't. wait!!! My intended plan was to pair the soup with some cornbread muffins (the soup is slightly smoky and the muffins slightly sweet) but my plan failed miserably when I didn't have the necessary ingredients. So I did something you should never do, I found the Bisquick and made drop biscuits. It tasted like paper. Plain Awful! No one likes to slice and dice with a glass of wine and some Amos Lee for hours in the kitchen more than me, but sometimes the day does not allow for hours of cooking. That's part of what makes this soup so great. I started the soup at 6pm last night, and we were done eating by 7:30.

Also noteworthy: My friend Jenni just started a blog and she is launching a meal planning series. She is an AMAZING cook. Like makes you giddy to think about an invitation to her dinner table kind of amazing cook. You can follow her here.

With Love,
L

Sisters Married Brothers

There are a million ways I can tell this story. I thought the fairy tale version would be the most fun!

Chris, Lisa, Me, Mike

This is the story of how two sisters married two brothers. Once upon a time a young girl named Lisa went off to college. There she met a young man named Chris and the two fell deeply in love. After college they got married, had a baby and are living happily ever after.

Once upon a time, there was a young girl named Lauren who wanted to do everything her sister did. Her sister played soccer and so Lauren did. Her sister danced and so Lauren danced too. Her sister fell in love with a boy who had a little brother, so naturally Lauren fell in love with the little brother.

If you hadn’t figured it out yet, my big sister is Lisa. Her husband is Chris. I’m Lauren (obvi) and my husband is Chris’ younger brother, Mike. Lisa and I are the bestest of friends and the same is true for Chris and Mike. Either you find our story a little bit weird, or uniquely neat; those tend to be the biggest reactions.

Graceful

Well... not graceful

 I’ve known Mike since I was twelve years old. That’s when my sister starting dating Chris. As Lis and Chris became more serious, I would see more and more of Mike through the years. I can remember writing “I love Mike” under my desks in high school and stalking him on AIM. Do you remember AIM??!! While I pretty much had a crush on Mike since I was 12, I never thought in a million years we would end up together. We lived in different states, went to different universities and didn’t even live in the same town until we were married. And so, though we were friends and talked occasionally, we mostly pursued our own paths. My junior year of college we began talking more and more often and what was a “talk every other month” friendship turned into a “3 hour long nightly chats and endless texting” friendship. We began dating when I was 21 and were married by the time I was 22. We dated for six months, were engaged the next 10 months and then married the month after I graduated college. Mike says he knew he loved me after three weeks of dating. I had known for the last ten years. And so, just as we were the maid of honor and best man in Chris and Lisa’s wedding, so they were in ours.

But the story continues…

Brothers

Sisters

Lisa and I drive almost the same car. We wear all the same lipstick colors. Our main source of lighting in our living rooms is the same, an awesome CB2 lamp, and the list goes on. Chris and Mike trade cars often. They do not wear all the same lipstick colors, but they are the spitting image of each other and are competing in the race against balding. Working on cars and redoing floors and driving boats are their recreational talents.

But we’re different too, and those differences are just as much a part of our bond as our similarities. Lis and Chris are both extremely creative and have formed careers around those gifts. Mike and I lose our marbles over anything beyond center spacing a title in a word document. Lisa and Mike are doers. Big time! They have a hard time understanding what it means to lay on the couch for an entire afternoon without feeling guilty. Chris and I love the couch, especially on Sunday’s. We know how to relax and fight our spouses to learn the beautiful art. All together the same and different and mixed and matched, we are two sisters who married two brothers. All four of us are grateful the Lord has brought us together in this way.

*A quick shout out to my brothers, who don’t have a matching set of sisters to marry. We love you too J

Jeff, Lis, Me, Tim

With Love,
L

Ps. If you’re wondering whether or not our children will look alike, so are we!!! Taking bets now…

Menu Monday

Happy Monday! Each Monday I'll post a recipe, or maybe a few, that I have found tried and true to be fantastic in my kitchen. I thought there was no better way to kick off "Menu Monday" than with a scrumptious energy bowl to give you that extra boost we all need come the dreaded Monday 3 o'clock hour. I hope you find this recipe as addicting as I have!

Props to Trader Joe's for a job well done, and to myself for a little extra flavor boost!
*recipe adapted from TJ

                                                                                  Edamame Energy Bowl

clearly I am not a photographer, no judging please

Salad Ingredients:

• 1 pkg frozen shelled edamame
• 1/2 cup red quinoa, cooked
• 2 celery ribs, sliced
• 1/4 cup chopped green onions
• 1/2 cup shredded carrots
• 2 Tbsp Italian parsley
• 1 Gala apple, diced
• 1/3 cup sliced almonds
• My Lovely Additions
• 1/3 cup chopped honey roasted peanuts
• 1/2 English cucumber, sliced
• 2/3 cup red onion, fincely sliced
• Dressing
• Trader Joe's Asian style Spicy Peanut Vinaigrette 

Directions: Prepare edamame and quinoa in separate pots according to instructions. When done, allow to cool completely. Meanwhile, chop celery, green onions, carrots, parsley, apple, cucumber and onion. Combine all ingredients and mix well. Store in air tight container in refrigerator up to one week. Add dressing just before serving. Now, be energized! :-)

I hope you had a fantastic weekend! We spent the weekend celebrating the nuptials for one of Mike's best high school buddies. The bride was absolutely stunning, the groom equally dashing. It was quite the experience getting my dance on with a third trimester belly! And let me tell you, my feet paid for it all day yesterday. Thank the Lord for a husband who can give a mean back rub and the invention of the bubble bath. Sunday we finally got to worship at our home church for what seemed like the first time all summer! (Mike spent most of the summer preaching around the state of WI) And to top off an already great weekend, we spent the rest of Sunday with our siblings watching the Packer game and eating good food, thanks to my sis, Lis! A great fall soup recipe coming soon.

My handsome man and what's left of my T-Swift hair

*Stay tuned for the story of "Sisters Married Brothers"
With Love,
L

New Beginnings Begin with Baby Steps

Welcome to Green Onions and Grace! This little baby blog marks an important theme in my life these days, beginnings. Starting something new. As I journey into yet another new chapter of life, I wanted to share with you my baby steps along the way. In fact, it's my hope that maybe we can even grow together, in whatever season of life you may find yourself in. So, we begin with baby steps, maybe actually more like crawling...

Step 1: Hi, I'm Lauren :-)

First pic of our sweet family- baby boy expected Nov. 27

At 25 years old and three years into a pretty rockin' marriage, I find myself in a new city (Milwaukee) and expecting a new baby! Like I said, new beginnings. My husband, Mike, and I lived in Charlotte, NC for the last three years and loved every second of it. Ok, I promise I didn't just lie, but maybe there is more to that story for a later post. Remember, we're taking baby steps. We are both originally from the Midwest and have moved back for my husband's job. Another brand spanking new, in more ways than one, event in our life.

Step 2: What will you find at Green Onions and Grace?

A fantastic question that does not include a fantastic answer...just yet. Truth is, I'm still asking the same question. My hope is that as all these beginnings take root in our lives, each step along the way will be documented and shared. That was way too vague... On a more practical note, I'll be writing about this amazing city called Milwaukee. The 8 million DIY projects I have done around the house. Much on cooking and eating. How my faith impacts all of my life. Definitely all matters pertaining to this new BABY! Still can't believe that I'm about to be a momma, warms my heart. And pretty much anything else I feel like writing about. Sounds exciting to me ;-)

Step 3: I probably need your help

I will be the first to tell you, although I may not always act like it, that I need help. Have you ever moved to a new city? What were your challenges, how did you make friends, what was your experience? When you were expecting your first precious gift of a child, how did you navigate the deep deep wealth of information out there and channel that into the tedious everyday diaper changes, napping schedules and snuggle time? So go ahead and intrude. Throw your advice and knowledge at me. Just be nice. I'm all ears.. and in this case eyes. Get it?

Last step for today: Thank you to a few...

Me: far right. Katherine: next to me. Everyone else: the best of friends

I have created this blog twice now, and even written posts. However, I never built up the courage to publish them. I'm not trying to be the best writer, or make money, or even gain hundreds of followers. I just want to create a community of people who care about the things I do. But I needed a push. My dear friend Katherine encouraged me to start the blog just for friends, to keep up with each other as we all moved on to new cities. And basically so we could see the projects we're all doing in our new homes ;-) After writing posts in my head for the last 2 months, I decided to dive in. So thanks, Katherine!

You can follow her awesome and intelligent self here.

With love,
L