The Year of Months

So, this beautiful year of 2014. The first year where we are a family of 6 for the entire year. 

 NO I am not having another baby.
That was not an announcement. 

I was counting our fur baby Cooper.
Our sweet young boy and our beautiful Etty Bitty Eden both made their appearance in our family on September 1st and then the 2nd.

So we've decided the Hubs and I that we are going to eat clean/live simply in 2014. So this year we are doing a theme each month with our food. In order to lower our food costs, expand our recipe book, go a little more clean and not give up on our food quality.
I've tried going clean eating full force before and found myself craving 'bad' foods, getting overwhelmed with the expectations I gave myself and giving up. Some of the new habits would stay but go away eventually.
I read something somewhere that it takes 21 days/tries for a habit to form to a point where its not forced. Which is where the Theme of the Month comes in. I figure if I give myself 30 days to fully engulf myself in that theme I can't get as overwhelmed as a full radical make over.

January is going to be the month of Beans and Legumes.

Because they are cheap, full nutrients and DELICIOUS.

Beans, beans, the magical fruit. The more you eat them, the more they....

give a hilarious past time between my little garden.

Ok... anyways. 

I personally don't cook with a large variety of beans. Pintos, black beans, split peas and kidney beans are my usual staples. 

I buy them dried and rehydrate them to freeze. Which I will post about another day.

While I don't cook with many often, I am my grandmothers granddaughter.

That woman could make the most delicious and frugal meals.

Today I am cooking with lentils. For the first time. Its ok, I've got this.

I have seen my grandma do it many times.

So what do you do when your cooking beans? Pull out your crock pot. Especially on a lovely cold day like today. Even more so when you have a fun filled day planned with your family that doesn't include you standing over a stove top.

This soup is delicious, earthy and full of warm spices. Mix that in with the bright chicken thigh, with that nice crunch from the skin. Oh it made my day. My kids ate it too!

***Note to self... Peel butternut squash on cutting board. Otherwise it will slip out of your hands end in trash and require you to find a left over tub of pureed pumpkin to throw in meal. ***

Moroccan Lentil Soup with Roasted Chicken Thighs

2 carrots - diced

4 cloves garlic - minced

1/2 cup pumpkin puree * or more its all I had**

2 onions - diced

1 tomato - diced

4 cups stock

1 1/2 tsp cumin

1 tsp tumeric

1 tsp coriander

1/4 ginger

1/4 cinnamon

1 tsp salt

1 tsp pepper

shake of red pepper flakes

1 cup water

tsp tomato puree

sprigs thyme

Add all to a crock pot on low heat for 6-8 hours.

Roasted Chicken Thighs

4 chicken thighs

1 lemon

thyme sprigs

salt and pepper

Preheat oven to 450

Take a oven proof pan and heat oil on stove at about med- high heat.

Sprinkle chicken on both sides with S&P.

Sear unfatty side in pan. Once nice and brown throw in thyme and lemon. 

Cook until skin is nice and crispy and brown. YUM.

Then take your lovely, delicious stew/soup and place it in a bowl. Add chicken. 

Eat and enjoy!