Scripture Study - 6th Ward

 First we split into small groups to discuss ways to study the scriptures more effectively as individuals, with our spouses, and with our children. Then we made some small crafts to help sisters and their families with their scripture study: study journals, scripture jars, and magnets.

 

 

Thai Curry Crockpot Recipe

Ingredients
4 cloves garlic, pressed
½ tsp pepper
½ tsp salt
1 ½ Tbs Soy Sauce
2 tsp yellow curry
2 frozen boneless chicken breasts (you could do more)
¾ cup coconut milk
½ cup frozen peas (this was my audition because I didn’t have ½ cup fresh basil- so I decided to make a huge alteration… it was good though)

Directions 1.       Defrost chicken (I did it in the microwave)
2.       In a small bowl, mix garlic, pepper, salt, soy sauce, and curry. Add coconut milk
3.       Cut chicken into strips or larger cubes
4.       Put chicken in crock pot, cover in the milk mixture.
5.       Cook 7 hours (*see below) on low (haha I do like 1 hr 15 minutes on high, 4 hr 15 on low) in your happy crock pot.
6.       Last *half hour (crock pot was on high at this point for me), add peas into the mixture. Start rice.

Quinoa Chili Recipe

Ingredients

1/2 cup uncooked quinoa, rinsed
1 cup water
1/2 pound extra lean ground beef
1-1/2 teaspoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 (28 ounce) can crushed tomatoes
1 (19 ounce) can black beans, rinsed and drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 zucchini, chopped (optional)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
salt and ground black pepper to taste
1/2 cup frozen corn kernels, thawed
2 tablespoons chopped fresh cilantro 

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.

Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.