Craving Green

As another winter slowly winds down, I find that I am craving green.  With the approach of St. Patrick’s Day, my thoughts are turned to the verdant hills of Ireland. 

For now, I am a full-time student, tethered at home. Primroses and ranunculus are a lovely consolation, sigh.

Shamrock Service

As Ireland converted to Christianity under St. Patrick, legends of magical creatures like fairies and leprechauns grew smaller until they were “wee people.” Even mischeivous leprechauns honor St. Patrick by doing secret acts of kindness and your family can help.
 Give everyone a handful of shamrocks (make or buy at a craft or fabric store) and have them look for opportunities to do secret acts of service and kindness anonymously. Mark the spot with a shamrock. At dinner on St. Patrick’s Day, collect the shamrocks to  sprinkle around the table and enjoy evidence of kind and loving deeds.

Valentine’s Day Dinner: Beef Stroganoff

In honor of love and the Olympics in Russia this winter, 
here is a Beef Stroganoff dinner for your Valentines. 
This recipe is a variation of the classic dish popular in  
19th century Russia. It can be ready in less than an hour from start to finish; for a special treat make heart-shaped bread sticks and a strawberry and greens salad with candied pecans.

Beef Stroganoff 


3 beef bouillon cubes 
2 ½ C. hot water
     Set aside. Cut into ¾” x 3″ slices
2 lbs. beef tenderloin or sirloin steak

3 TBSP. butter

     in a large skillet, sauté

1 lb. sliced mushrooms

     Remove and set aside. In same skillet, brown beef. Reserve

2/3 C. beef broth

     stir into skillet remaining broth and

1/3 C. dried onions

¼ C. catsup

1 ½ tsp. garlic salt

     Cover and simmer for 15 minutes. 
     Blend together reserved broth with

1/3 C. flour

     Add to meat. Heat to boiling stirring constantly. Boil and stir
      one minute.

     Reduce heat and add

2 C. low fat sour cream

     Heat through. 

Cook 12 – 16 oz. egg noodles noodles as directed on package. Serve with Stroganoff sauce. Makes  6 – 8 servings

Strawberry and Green Salad With Candied Pecans

 Toss together

1 5-7 oz. bag baby salad greens and spinach

2 C strawberries, sliced
1/3 C candied pecans
Dress with 1/3 – 1/2 C Strawberry Vinaigrette
Strawberry Vinaigrette
Mix  together
1/4 C vegetable oil
1/2 C strawberry vinegar
1/4 C honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
Candied Pecans
In a nonstick pan, cook and stir until melted and golden
1 C sugar
2 C pecans 
Add 1 1/2 tsp. vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

Break into chunks and cool on parchment or non-stick surface

Happy Valentine’s Day!


Valentine’s Day Radio Broadcast

Please join me on Friday, February 14th for Kim Power Stilson’s Talk Worthy show on BYU SiriusXM Radio 143 at 3 p.m. Eastern – that’s 1 p.m. Mountain and noon in CA. We’ll share tips and fun ideas for sharing the love.