how to – Wink of An Eye

5 Tips of Encouragement in the Growth Process to Achieve Your Dreams & Goals (+ What No One Tells You About Growth)

July 19, 2018 eeturnerLeave a comment

Watch what happens when you don’t give up…

What No One Tells You About Growth

1.) It’s a Marathon, Not a Sprint

The race will not immediately be over, instead it’s about making a commitment to make little steps over a long period of time. It might seem exhausting but with each step you are making a “step” an improvement, a stride towards the finish line and towards your desired goal, so KEEP GOING!

2.) Don’t Focus Solely on Appearances

It may look stagnant at times (but you’re either taking a step forward or backwards; if you’re doing the right thing, then you are taking a step forward so keep on doing the right thing regardless of it you can see the progress immediately.There may be times when it looks like nothing is happening. But keep going anyway. Don’t live based on appearances. If you’re doing the right thing, you might not be rewarded at every moment but keep on doing the right thing.

3.) Stop Comparing Yourself to Other People

Everyone’s journey looks different because we are all so uniquely differently crafted by God. You were not created to look like, sound like, be like, act like, etc. anyone else except you. God expects for you to be the best you not the best replicated version of the person next to you or the person you most admire.

4.) It Might Hurt – Growth Can Be Painful

There’s a lot of truth when it comes to the word “growing pains.” Often in order to grow and keep growing, we might experience pain in the process. For example, in order for muscles to grow, the muscle fibers must be torn so that they can rebuild themselves to be stronger, in order for a palm tree’s roots to grow deep into the ground, sometimes large weights are placed on top of it to force the trees roots to dig down deeper, and in order for beautiful spring flowers to bloom, they must first start out as a seed buried underground and must push through the soil in order to grow.

5.) Your Growth Can Stimulate Others to Grow

Your personal growth process is about more than just you. Although it may seem so all consuming about yourself, your dreams, your hopes, your future, etc; there is more to it than that. You have the power to positively impact the lives of others through just simply choosing to live a life of integrity as you steadfastly pursue your dreams. You don’t have to be called a “mentor” to be one. There are probably people that already consider you to be one. So keep going forward and don’t give up. In the end, you will reap what you sow.

Authentic Pico de Gallo (Fresh Mexican Salsa)

May 4, 2018 eeturner1 Comment

Fresh, vibrant and full of flavor; there is nothing quite like Pico de Gallo. With only a few simple ingredients, you’re own your way to Pico de Gallo paradise.

I honestly can’t recall the first time I tried Pico de Gallo. I grew up eating Mexican food so much that it is such an integral part of the food that I crave from my childhood onwards.

I still have a lot to learn about Mexican cooking and the beauty of the variety of dishes, but what I have learned along the way, I absolutely love.

Pico de Gallo is almost like a salad to me. If it’s placed in a bowl, I can dig right in with a spoon or a fork. But truly, it is so full of fresh ingredients that it not only pairs well with tortilla chips (no shame in tortilla chip dipping) but also it tastes really great on top of grilled chicken or fish. Yum.

Here’s the recipe:

Pico de Gallo (aka Salsa Fresca)

3 tomatoes
1 red onion
1/4 c chopped fresh cilantro
2 T lime juice
salt & pepper (to taste)
1 Serrano, habanaro or jalapeno (if spicy salsa is your sort of thing. For me, it’s not so I omitted the peppers)

Preparation:

Finely chop the tomatoes and onions and place them in a bowl.

Add the cilantro and stir.

Drizzle over the lime juice and season with salt and pepper.

Serve immediately or pop it in the fridge for later.*

*From my experience, I find my Pico de Gallo to be better the next day or even two days later. At this point, the onions have mellowed out a bit more and all of the ingredients have “marinated” together and become well acquainted with each other.

Rivulets

April 30, 2018 eeturnerLeave a comment

via Daily Prompt: Rivulet

Rivulets

by EE Winkler

eberhard-grossgasteiger-398985-unsplash — Photo by eberhard grossgasteiger on Unsplash

I was walking in darkness I could not see

until I was awakened to His truth about what He has done for me

It was a day that I won’t forget

He was knocking on my heart and I let Him in

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

Within His kingdom there is a place

for anyone and everyone that will profess His name

not as slaves but as children to the Father’s love

a love greater than any other I cannot completely fathom

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

Grace, grace is what He gave

paid by the His body broken and blood poured out to save

Love, love is found in His name

purer than any other all for love to this earth He came

He poured out His love like rivulets

and he paid a price that I won’t forget

now I am alive because His spirit lives in me

set free from my bondage now I am free

DIY Self-Rising Flour

April 14, 2018 eeturner3 Comments

Don’t forsake your favorite recipe that requires self rising flour, thanks to this simple DIY recipe to make self rising flour in a flash!

Growing up, my mom always had two containers of flour. On one container she labeled it “All Purpose Flour” and on the other she labeled it “Self Rising Flour.” I noticed that there was always less self rising flour than all purpose flour and the main reason for this was simply because she used the self rising flour a lot more. Quite frankly, when she took out the self rising flour, I knew she was going to be making something I loved (e.g. cakes, pumpkin bread, biscuits, etc.)

Living abroad, is always a good reminder for me that it’s important to know how to make self rising flour. So, thus this recipe. It really is quite essential; not only if you can’t find it at your local grocery store but also for the simple reason that if you run out, you do’t have to run to the store right that moment in order to finish off the recipe.

Here’s the long and short of it (“The Recipe):

Self Rising Flour

1 c all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt

Preparation:

Place all of the ingredients in a bowl, stir, and add to your favorite recipe.

Note: If you need multiple cups of self rising flour, you can multiply this recipe based on your baking needs.

So simple.

I love it.

Enjoy!

Guten Appetit!

Curry Chicken

April 7, 2018 eeturnerLeave a comment

Tender marinated chicken coated in a creamy flavorful curry sauce with mushrooms and sweet red peppers.

I love curry chicken. And I know that curry in general is one of those spices (although it’s actually a combination of spices but that’s a whole other story) that people seem to love or to hate.

As a kid, I had the opportunity to try many different cuisines and flavors. From the first time I tried curry chicken until now, I feel the same — I love it. But I do understand that others don’t love it.

This recipe is simple and delicious. The focus is on the tender marinated chicken and the curry sauce. The combination of these two things makes an unforgettably delicious meal.

Here’s the recipe:

Curry Chicken

1 lb boneless skinless chicken breast
1/2 c thick yogurt
1/2 lemon (juiced)
1 red pepper (sweet or bell)
1.5 inch piece of ginger (minced)
4 garlic cloves (minced)
1.5 onion (diced)
8 oz mushrooms
1.5 T curry powder
1 tsp turmeric
4 tsp cumin
4 tsp oregano
1 tsp red pepper flakes
1/4 – 1/2 c heavy cream
3 T sunflower oil (or any neutral oil)
salt & pepper (to taste)

Preparation:

To marinate the chicken: Mix together the yogurt, 1 T oil, half an onion, half an inch piece of ginger, lemon juice, 2 tsp of cumin, salt, pepper and 2 tsp of oregano. Stir and cover with plastic wrap. Place in the refrigerator overnight to marinate.

To prepare the curry chicken: Toast the spices until fragrant (cumin, red pepper flakes, oregano and turmeric).

Sauté the onions, ginger & garlic.

Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.

Add the chicken and sauté.

Add the diced red pepper & stir until well combined.

Add the cream and keep stirring until warmed all the way through.

Serve & Enjoy!

Chicken Tikka Masala

March 19, 2018 eeturnerLeave a comment

Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.

The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.

A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.

Here’s the recipe:

Chicken Tikka Masala

1 lb boneless skin-less chicken breasts (diced)
1/2 c thick yogurt
1/2 lemon (juiced)
1.5 onions (diced)
4 garlic cloves (minced)
1.5 inch piece of ginger (diced)
2 T tomato paste
2 tomatoes (peeled and chopped)
2 T cumin powder
1 tsp red pepper flakes
2 T dried oregano
2 tsp turmeric powder
1/4 – 1/2 c cream (if desired)
salt & pepper (to taste)

Preparation:

To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.

To make the chicken tikka masala:

Place the spices in a dry frying pan and toast just until they are fragrant.

Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.

Add the spices and stir thoroughly.

Add the chicken and sauté until cooked through.

Then add the tomato paste, season with salt and pepper and stir until well coated.

Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.

Then remove from the heat and stir in the cream.

Serve over a bed of rice or with bread.

Enjoy!

Guten Appetit!

Dad’s Cinnamon & Brown Sugar Oatmeal

March 15, 2018March 15, 2018 eeturnerLeave a comment

Creamy, rich and delicious oatmeal, with cinnamon spice and everything nice!

Growing up, I never realized how blessed I was that both of my parents could cook. They each had their specialties but they always managed to make a great meal to feed our family of seven. Looking back, I am so grateful for this. It really taught me so much!

When my Dad was cooking, breakfast dishes were some of his signature items. In particularly, his cream of wheat or oatmeal. You could always smell it cooking throughout the house because of the aroma of the cinnamon and nutmeg. His dishes were not without flavor and this oatmeal recipe is an excellent testimony.

I know you might be thinking, what’s so special about oatmeal? Well, I will tell you. It’s simply the way my Dad prepares oatmeal. I actually never had oatmeal any other way until I was much older and I really appreciated his oatmeal even more.

It all starts with milk. Instead of water, he always uses milk and that’s what makes the oatmeal so creamy. To the milk, he adds brown sugar, cinnamon and a pinch of nutmeg. This combination on it’s own is so good that you could pour it in a glass and drink it as a warm beverage.

Once it’s had time to simmer, not boil, he adds the oats and stirs. Then he covers it with a lid and allows it to cook for 5-10 minutes. At the very end, he stirs in some raisins and then it’s ready to enjoy. Creamy and delicious, it’s just sweet enough and so good.

So, thanks Dad for making great food like this oatmeal recipe and teaching me what you know. I would not be who I am today without you, so thank you for all that you are and all that you’ve done!

Happy Birthday!

Here’s the recipe:

Dad’s Cinnamon & Brown Sugar Oatmeal

1 c oats
2 c milk
1/2 T ground cinnamon
a pinch of nutmeg
2 T – 1/3 c brown sugar (depending on the sweetness level you prefer)
2 T raisins

Preparation:

Pour the milk into a sauce pot and place over medium heat.

Add in the cinnamon, nutmeg and brown sugar and stir until the brown sugar has dissolved.

Keep stirring frequently until it comes to a light simmer. Then pour in the oats, stirring constantly.

Reduce the heat and allow the oatmeal to simmer for 7-15 minutes*

Remove from the heat and stir in the raisins.

Pour into a large bowl (or two).

Serve and Enjoy!

Soooo good! I made this yesterday and ate the oatmeal so fast I even surprised myself, lol!

Sheer delight!

*The cook time depends on whether you use quick cooking oats or old fashioned oats. Adjust the cooking time depending on which one you use.

Homemade Tomato Soup

March 7, 2018 eeturner2 Comments

This tomato soup recipe is a simple and delicious classic recipe. It’s versatile, simple and oh so good.

There’s nothing quite like a good bowl of tomato soup. It’s something so simple and so basic yet so comforting and delicious. To make the soup, it starts with really good tomatoes. I use a jar of crushed tomatoes that a friend of mine jarred during the summertime, but I’ve also made this recipe many times with crushed tomatoes. Of course, you can also use fresh tomatoes, I would recommend peeling them first and chopping them up or placing them in a food processor.

Whatever tomatoes you use, it’s going to be delicious!

Here’s the recipe:

Homemade Tomato Soup

4 c crushed tomatoes
1.5 c tomato sauce
1-2 TBSP tomato paste
4 c chicken broth*
1 large carrot (finely chopped)
1 onion (finely chopped)
5 garlic cloves (minced)
1/4 – 1/2 c heavy cream
2 T olive oil
1 tsp baking soda
1 tsp ground cumin
2 TBSP dried basil
1 TBSP dried oregano
salt & pepper (to taste)

* Or 2 chicken bouillion cubes with 4 cups of water)

Preparation:

In a large stock pot, sautee the onions, garlic and carrots in a little olive oil until the vegetables are tender.

Then add the tomato sauce, tomato paste, basil, oregano, salt and pepper. Stir until well incorporated.

Then pour in the chicken broth. Stir and simmer for 20-30 minutes. Stirring occasionally to ensure it does not stick.

Add the cumin powder and crushed tomatoes and stir. Cover and simmer for 30 more minutes.

Then remove from the heat and stir in the cream (if using).

Serve & Enjoy!

Guten Appetit!

How To Make Roasted Garlic

February 21, 2018 eeturnerLeave a comment

Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!

Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.

I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.

Here’s the recipe:

1 garlic bulb
1 tsp olive oil
salt (to taste; just a sprinkle)

Preparation:

Pre-heat the oven to 375F.

Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.

Drizzle the top of the cloves with olive oil and a little sprinkle of salt.

Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.

Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)

Allow the garlic to cool for 10-15 minutes and then unwrap it.

To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.

At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)

Enjoy!

Guten Appetit!

How To Roast Eggplant

February 20, 2018 eeturnerLeave a comment

The simplest, easiest and tastiest way to enjoy eggplant.

Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.

With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.

The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.

Roasted Eggplant

3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
1 TBSP olive oil

Preparation:

Pre-heat the oven for 375F.

Place the eggplant on a parchment lined baking sheet.

Rub the olive oil on the eggplant until they are fully coated.

Using a sharp knife, cut small slits into the eggplant.

Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.

Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*

*Hint: check out the Babaganoush recipe

Guten Appetit!