Spaghetti Squash with Creamy Asparagus Chicken

The asparagus was calling my name.
So was the spaghetti squash.
And I heard something about garlic.

I like to make these kinds of meals when my husband isn't going to be able to join me for lunch, because I know he's not a big fan of asparagus.

I was going to eat the entire pan.
I almost did.
The only thing that stopped me (I'm not kidding) is the fact that I wanted some for lunch the next day. It's really good as leftovers too.

Spaghetti Squash with Creamy Asparagus Chicken

2 C. Spaghetti squash, cooked and drained.

Italian seasoning

1-2 boneless skinless chicken breasts, cut into 1 inch pieces.

1 Tbsp. olive oil

1 clove garlic, minced

1 Cup fresh asparagus, broken into 1-inch pieces

1-2 Tbsp. sour cream or cream cheese

1 Tbsp. flour

Shredded mozzarella

Grated Parmesan

Stir a few shakes of Italian seasoning into cooked spaghetti squash. Place in small baking dish.

Cook chicken in olive oil. When chicken is almost done, add garlic and 1/4 c. water. Cook until pink is gone.

Add asparagus, cook until tender, 1-2 minutes.

Add sour cream, few shakes of Italian seasoning, and flour. Stir in until flour is blended in and you have a thick sauce.

In prepared baking dish, layer over squash, mozzarella, chicken mixture, Parmesan, mozzarella.

Bake uncovered at 350ºF 15 minutes or until heated through and cheese is melted.

By the way, when I had it the next day for lunch, my husband tried some from my plate. He took several bites before he had to stop himself from stealing my lunch. And he doesn't even like asparagus.

I bought a bunch of asparagus, so there'll be another yummy asparagus recipe coming soon!

Choosing Pearls

Today, I’m drawing strength from my Jesus. The journey I’m on right now is learning to trust Him, and love Him, no matter what is going on right now. 

No matter if He’s waiting to answer my prayer.

No matter if I’m hurting.

No matter if I, secretly, deep down, blame Him for my pain.

Gasp. Yes. You read that right. No, you may not be as surprised as I was to realize it. But I did. He helped me realize it. In an ever-so-loving way, He helped me realize that a seeming unanswered prayer that has seemed to go from bad to worse has been standing in the way of my faith. Standing in the way of my love for Him.

I was guarded against my Jesus. I still am, I think, a little. It’s going to be a whole healing process, and we’re just beginning. But Jesus is up for the challenge, and so I will be too. I’m learning a few things along the way.

He does ache for the situation to be better. Not just better – resolved. Healed. Perfect. He aches for it more than I do. More than I can even comprehend.

He aches to reach in and fix it. He has to really restrain Himself from doing just that.

He can fix it. He holds the power to fix it all.

Why is He restraining Himself, then? Why, when He has the power, and wants to fix it, does He not? This was exactly my struggle.

Because He knows better. He knows that the pain is an unfortunate part of the process; of His better plan.

“Abba, Father, all things are possible unto thee; take away this cup from me: nevertheless not what I will, but what thou wilt.” Mark 14:36

Not my will but Thine, Father. Abba. Daddy. You know best.

Because He knows that to take it away now, to fix it all without due process, in this situation, is not the best way. It would not foster greater faith in me. There are numerous other effects this might have on the outcome that I could never even realize, none of them best.

Because my Daddy wants the best for me. My Jesus wants nothing less for His Princess. The daughter of the King.

So I wear my pearls today. The pearl is for me a reminder – because God knows I need visuals – that the suffering is worth the wait. That pearls come from discomfort, time, patience, more discomfort, that itch you can’t scratch, pressure, more discomfort and more waiting. The longer you wait, the more valuable your pearl will become. Bigger, more visible and more precious.

I used to not like pearls. And today I realized why. And also why I like them now.

When I didn’t like pearls, I was a little girl, and the only pearls I was acquainted with were on my costume jewelry. I didn’t like them, because the shiny coating would chip off, and I’d be left with a string of ugly off-white plastic beads – and not always even the same color as each other.

Those were false pearls.
Those were not made with the same discomfort as my grown-up pearls.

Real ones.

Real pearls made from real pressure and patience. From pain.

And so many times we look at false pearls and think they’re the real thing, and then wonder why our faith isn’t stronger. Wonder why it seems as if satan worked a little better in a situation than our Jesus did. Wonder why we’re left hurting.

Satan makes false pearls.

But those false pearls may be the very ones that leave us guarding our hearts from the very One who wants to heal it. Protecting our hearts from our Abba. Our Daddy. Our Healer and Protector and Provider.

And then one day the shiny paint chips away and the pearls are ugly and the beads don’t match. And it makes us despair.

But our Abba makes real pearls. They’re irregular and each one is unique, but the paint doesn’t chip away, and they’re worth a whole lot more. They’re stronger than plastic.

Dear Jesus, help me wait for the real pearls. Thank you for making real pearls with my life.

Not my will, but Yours. The pain will one day be worth it.

Easy Cranberry Cinnamon Bagels

Confession. I procrastinate.

There. Now that that’s out there- I will say this. I have been planning on making these bagels since cranberries were in season, and I had a coupon for them. This was back in, say, November? Maybe October? Cranberries freeze really well. It was probably dangerous to know this. I bought a couple bags back then, and they have been decorating my freezer shelf. They’re so pretty and make my freezer look festive…. Something like that.

No, really, I had just heard that bagels are a pain to make. And that was all it took to make me procrastinate trying. Oh, I was on Pinterest multiple times pinning recipes, and trying to decide on one, and then I would read the directions and then procrastinate even longer.

But I finally did it.

And they were so not a pain. And I will probably make more very very soon. It will keep my dear husband and I from buying expensive Panera bagels.

I did use the breadmaker. This helped tremendously! I just dumped ingredients in, and walked away. Then when it was done, I formed the bagels, boiled them for a minute like you’re supposed to, and baked them. That was it. Easy. And really pretty fast.

The recipe I finally decided on came from here, and I adapted it to incorporate my freezer-decorations (cranberries) and make them less sandwich-bagels and more indulgence-bagels. Because those are the best kind.

Here is my adaptation:

1 cup warm water

1 1/2 teaspoons salt

2-3 tablespoons white sugar

1 teaspoon cinnamon

3 cups flour

2 1/4 teaspoons active dry yeast

1/2 to 3/4 cup cranberries, chopped small

3 quarts boiling water

3 tablespoons white sugar

1 tablespoon cornmeal

1 egg white

Dump water, salt, sugar, cinnamon, flour, yeast and cranberries into bread maker. Preferably in that order. Select Dough Setting, and let it process.

When cycle is complete, divide dough into 8 pieces. Roll each into a small ball and flatten it a little. Poke a hole in the center with your finger and twirl around on your finger just a little to widen the hole.

Cover bagels with a clean cloth and let rise 10-20 minutes.

Nicole’s Note: I did 20 minutes because I did not have enough yeast. I probably only had about half the yeast it calls for, and they turned out fine.

While those are rising, start a pot of water boiling. Use about 3 quarts. I didn’t measure and it was fine. When it’s boiling, add the sugar.
Dust a cookie sheet with cornmeal. Flour would probably work fine too.

Carefully transfer bagels to boiling water. Boil for 1 minute.

It will probably be a little cozy, but that’s fine. They’ll float, so turn them or dunk them somewhere during the minute.

Arrange boiled bagels on prepared cookie sheet, and glaze tops with the egg white.

 

Feel free to customize with your favorite toppings prior to baking. Some that would be really yummy on the cranberry cinnamon would be chopped pecans or sliced almonds. I left mine alone and they are delightful.

Bake at preheated 375 degrees for 20-25 minutes, until well browned.

TIP: Store in an airtight container. If they feel too hard to use, stick a slice of bread in the container with them. (Save your unwanted bread heels. They are great for rehydrating bagels, cookies, and the like.)

 

I just love morning light, don't you?

 

 

Condensed recipe

1 cup warm water

1 1/2 teaspoons salt

2-3 tablespoons white sugar

1 teaspoon cinnamon

3 cups flour

2 1/4 teaspoons active dry yeast

1/2 to 3/4 cup cranberries, chopped small

3 quarts boiling water

3 tablespoons white sugar

1 tablespoon cornmeal

1 egg white

1. Dump water, salt, sugar, cinnamon, flour, yeast and cranberries into bread maker.
2. When cycle is complete, divide dough into 8 pieces. Roll each into a small ball and flatten slightly. Poke a hole in the center with your finger and gently twirl around on your finger.

3. Cover bagels with a clean cloth and let rise 10-20 minutes.
4. Meanwhile, boil 3 Qts water. When boiling, add 3 T sugar.

5. Dust a cookie sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning after 30 sec or so.

6. Arrange boiled bagels on prepared cookie sheet, and glaze tops with the egg white. If toppings are desired, add now, prior to baking.

7. Bake at preheated 375 degrees for 20-25 minutes, until well browned. Store in airtight container

This is the bread machine that we use, and love!