Tunisian Chili and Life in General...

How's that for a title?!! =)



I wanted to give you a few facts:



God loves you beyond what you can fathom!! It's true. He is showing me this over and over in this current season. I posted the David Crowder Band singing the song "He Loves Me" a while back, and it is still going through my mind and heart. Love it!! He keeps reminding me that He loves me!!



Also did you see this:



This is Barbara Padilla and she is a breast cancer survivor and man can she sing!! This nearly sends me to tears every time I see it (and I've watched it several times). You do not have to like opera to enjoy this performance. She is so good.

Dick's dad is really tired, but he is home and taking it easy. We are so very thankful that he got to the hospital in time. God was watching over my sweet F-I-L. He is truly one of the kindest, gentlest souls you will meet, and he loves the LORD. He is just the greatest F-I-L a girl could ask for.

I know this is a very random post, but to be honest, I am kind of all over the place right now. It has been a very difficult few weeks for us in many ways, so I am finding myself floundering to find the right words to make things make sense. Sorry about that.

I wanted to post the recipe I fixed for my supper last night. It was the most unusual chili I have ever had.ever. But it was so good. These ingredients are definitely a strange combo, but boy do they work together. Since my heart scare, I have been completely revamping my eating habits, and I do mean completely. I was not a really terrible eater before, but over the summer I had really gotten lax and I'd just eat whatever, will that my friends is NOT a good thing at all for this girl. So since my time hanging out in a hospital gown, I decided no more of that.

Well this recipe fits quite nicely into my new jeans eating habits. So please don't turn your nose up to quickly, before you at least give it a try.

Tunisian Chili

4 servings


Cook: 15 minutes


Ingredients
· Nonstick spray coating
· 1 medium onion, chopped (1/2 cup)
· 1 medium carrot, sliced, (1/2 cup)
· 1 small yellow or green sweet pepper, cut into 1/2-inch pieces (1/2 cup)
· 2 teaspoons chili powder
· 3/4 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 1 14 1/2-ounce can diced tomatoes
· 1 15-ounce can Great Northern, cannellini, or pinto beans, drained and rinsed
· 1/2 cup apple juice or cider
· 1/3 cup raisins
· Several dashes of bottled hot pepper sauce
· 2 cups hot cooked couscous
1/4 cup finely chopped peanuts (optional)
Directions
Spray a medium saucepan with nonstick coating. Cook onion, carrot, and sweet pepper in saucepan, covered, over medium-low heat 8 to 10 minutes or till carrots are just tender, stirring occasionally.
Add chili powder, cinnamon, salt, undrained tomatoes, beans, apple juice or cider, raisins, and hot pepper sauce. Bring to boiling. Reduce heat and cook, covered, about 5 minutes to blend flavors, stirring occasionally. Serve with couscous. Garnish with peanuts, if desired.
· Servings Per Recipe 4 servings
· Calories 261
· Total Fat (g) 1
· Saturated Fat (g) 0
· Cholesterol (mg) 0
· Sodium (mg) 581
· Carbohydrate (g) 59
· Fiber (g) 12
· Protein (g) 12
· Vitamin A (DV%) 91
· Vitamin C (DV%) 69
· Calcium (DV%) 0

I will also be posting this on my recipe blog here. Along with some of the other tasty things I've been up to in the kitchen lately.

I hope this wasn't to random for you. Thank you so much for praying.

Love and hugs,