Describing God...

Blog posts on Nanna's Kitchen are going to be short and sweet the next three weeks.  My kids and grandkids are here and will happily be taking up most of my time and energy.  But, I will be writing short descriptions about God and hope you enjoy getting to know or thinking again about your Creator's attributes.  He knows every detail about you and loves you!

Tomorrow:  God is omniscient

Crafts
One of the games I found on the internet for my granddaughter is Toddler Skeeball.  All you need is a big flat box - I used the box that a toddler shopping cart came in - three cottage cheese containers (empty, of course), a steak knife and small balls.

Place the three cottage cheese containers on the box so they are evenly spaced apart and trace around the bottom of each container.  Move the containers and use the knife to cut the circles, cutting about 1/8 of an inch bigger than the traced circle.  When all the circles are cut, push the cottage cheese containers into the holes.  You can print 1 2 3 and a b c to go inside the containers for the game off of www.toddlertoddler.com.
Cut them out and use double-sided tape or loops of tape to attach the numbers or letters inside the containers. Lean the box against the wall and play skeeball.  Should be fun!

Today's Recipe - Salad of Spinach with Strawberries and Pecans
125 Best Vegan Recipes

12 oz baby spinach
3 cups fresh strawberries, hulled and quartered 
half red onion, thinly sliced (opt)
1 cup Spicy Pecans (recipe below)

Dressing:
1/3 cup orange juice
1/4 cup strawberry preserves or jam (I use Simply Fruit)
3 Tbsp balsamic vinegar
2 Tbsp vegetable oil
1 Tbsp silken tofu (or substitute plain Greek yogurt if you aren't vegan)
1 clove garlic, minced
3/4 tsp salt

In a serving bowl, combine spinach, strawberries, onion and pecans.  Toss to combine.

In a food processor or blender, combine orange juice, strawberry preserves, vinegar, oil, tofu, garlic and salt.  Blend for 45 seconds or until smooth.

Just before serving, pour about half of the dressing over the salad and toss to coat evenly, adding more dressing as desired.  Makes 6-8 servings

Spicy Pecans
3 cups pecan halves (or walnuts)
1/4 cup packed light brown sugar or granulated natural cane sugar
2 tsp salt
1 tsp cayenne pepper
1 tsp paprika
3/4 tsp ground ginger
1/4 cup pure maple syrup
1 Tbsp water
2 tsp vegetable oil
1/2 tsp finely grated orange zest

Preheat oven to 375.  Spread pecan halves in a single layer on baking sheet.  Bake in preheated oven for 8 - 10 minutes or until toasted and fragrant.

In a bowl, mix together sugar, salt, cayenne, paprika and ginger.  Set aside.

In a saucepan, combine maple syrup, water, oil and orange zest.  Bring to a boil over medium heat, without stirring.  Add toasted nuts.  Reduce heat to low and stir with a wooden spoon for 2 - 4 minutes or until nuts are completely coated and liquid is absorbed.

Immediately transfer pecans to bowl containing reserved spice mixture and toss until evenly coated.  Spread onto the baking sheet and let cool completely.  Transfer to an airtight container, adding any spice mixture that may remain on the baking sheet.