Orecchiette with Bacon, Mushrooms + Kale [and learning to sit in the dark]

Orecchiette with Bacon, Mushrooms + Kale | Sarah J. Hauser

I scroll through my social media feeds, read articles about the latest news, and listen while a friend shares her heartache. It all feels so heavy. It is so heavy, the corporate hurts and the individual heartaches, the mundane struggles and worldwide crises. Some griefs are deeper than others, and I have the luxury of walking away from the news or giving up social media for a while before the weight crushes me. But the world is a hard, dark place, and I’m trying to learn what it means to mourn with those who mourn, to sit in the darkness without the darkness swallowing me whole.

I believe God will one day make all things new. He will fully bring his kingdom on earth as it is in heaven, he will put everything right, he will bring justice and restoration and glory and joy. But we’re not there yet. We’re in this strange “already but not yet” place, a place still speaking the language of lament. My brothers and sisters throughout the world speak it fluently, but I easily forget. It’s a language that’s not easy to listen to, one I want to silence and ignore.

Frederick Buechner writes, “But if (the preacher) does not make real to them the human experience of what it is to cry into the storm and receive no answer, to be sick at heart and find no healing, then he becomes the only one there who seems not to have had that experience because most surely under their bonnets and shawls and jackets, under their afros and ponytails, all the others there have had it whether they talk of it or not.”

I so often look for a solution. I look to speak a word that will fix what is wrong or at least attempt to silence such uncomfortable sorrow. But the Gospel we preach must be big enough for the nights when solution seems far off, sure enough to sustain us when our God seems absent. It must be clear enough to speak to tongue-tied souls that can barely mutter a prayer. Because even when we can’t bring ourselves to preach, the Gospel remains true in our silence.

We hold up our heroes in the faith, Noah, Abraham, Sarah, and more. But we gloss over what Hebrews 11:13 says, “These all died in faith, not having received the things promised.”

Is our Gospel strong enough to hold us if we die without receiving?

The same Gospel for which so many are killed is the same Gospel that sustains in the day-to-day. It’s not a gospel of easy solutions, quick fixes, or temporary comfort—that’s no Gospel at all. If that’s what I preach to myself and others, we’ll all too quickly find that gospel will crash with even the smallest storm. Superficial solutions make a feeble gospel.

Those heroes of the faith died before receiving. Jesus wept before raising Lazarus. He was crucified before he rose from the dead. But the Gospel—the true, sure, life-altering Gospel—says that his promises will come to pass. Our weeping will turn to rejoicing. The dead will be raised. The same Spirit who raised Jesus will give life to our mortal bodies (Romans 8:11). And so we live according to that Spirit with enduring faith, come what may. That is a Gospel to cling to—and it will hold us.

As we wait in this “not yet” place, we weep and mourn, wrestle and plead. We learn to speak the language of lament knowing that one day our God will turn those cries into rejoicing. We work for change, justice, growth, and renewal, standing not on the shaky ground of cursory solutions but on the sure foundation of the kingdom of God, a kingdom that can never be shaken (Hebrews 12:28).

Orecchiette with Bacon, Mushrooms + Kale | Sarah J. Hauser
Orecchiette with Bacon, Mushrooms + Kale | Sarah J. Hauser
Orecchiette with Bacon, Mushrooms + Kale | Sarah J. Hauser
Orecchiette with Bacon, Mushrooms + Kale | Sarah J. Hauser

Whether in seasons of deep grief or ordinary heartache, we all need encouragement. But sometimes when we long to speak life-giving words and give comfort, our mouths get dry. We say something stupid. Suddenly we realize we have no idea what to do with our hands. (All these things happen to me all the time. Please tell me I’m not the only one!)

When you need to fill the silence or process sorrow by putting your hands to work, food is a great place to start. This recipe is a hearty, comforting dish that travels well so it’s perfect for sharing with friends or family who need a little encouragement.


Orecchiette with Bacon, Mushrooms + Kale
Yields 6-8 servings

1 pound orecchiette pasta (other types of pasta work, too!)
12-16 ounces bacon, chopped
1 medium onion, diced
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
8 ounces chopped kale
1 ½ cups shredded Parmesan cheese
Salt
Freshly ground black pepper
Red pepper flakes

Cook the pasta according to the package directions. Drain the pasta, reserving 2 to 2 ½ cups of the pasta water.

Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add the bacon and cook for about 4-6 minutes, until some of the fat renders out and it just starts to get crisp. Add the diced onion and cook for another minute until the onions begin to soften.

Add the sliced mushrooms and the garlic. Cook until the bacon is fully cooked, the onions translucent, and the mushrooms soft, stirring every few minutes. You want the onions and mushrooms to take on a darker color and get a little caramelized. This should take about 12-15 minutes.

Turn the heat to low. Add the cooked pasta, kale, and 1 cup of the pasta water. Cook for a couple minutes, stirring everything together, until the kale wilts and the ingredients are fully incorporated.

Stir in the shredded parm. Add additional pasta water, a quarter cup at a time, until the pasta has the consistency you like. (I end up using another cup, for a total of 2 cups of pasta water.)

Season with salt and pepper to taste. The Parmesan and bacon give this dish a decent amount of salty flavor, so you shouldn’t need a ton of salt, but I do like to add in plenty of black pepper. Top with red pepper flakes for a kick of heat.

Serve with garlic bread and a fresh salad if you like, or enjoy the dish on its own! Pair it with a crisp, dry white wine like Pinot Grigio. The wine balances out the richness of the pasta perfectly. Enjoy!


Dairy-Free (and Vegan!) Chocolate Pudding with Candied Orange Slices

Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser

My husband and I just finished a Whole30, and I’m trying to ease into other foods gradually. While I don’t have any food allergies or severe sensitivities, I know that diving right into chocolate cake or pizza after having avoided grains and dairy for a month probably wouldn’t be the best decision! (I have to admit it’s tempting, though.)

That being said, Valentine’s Day is just around the corner—which means I at least need a little chocolate. We don’t typically make a big deal about Valentine’s Day, mostly because for the last four years we’ve been too tired or too busy with the kiddos. But, we do enjoy a good date night in at home, a bottle of wine that’s a bit better than what we’d normally buy, and something special for dessert.

This pudding is perfect for just that! It only requires a few ingredients, it’s dairy-free and vegan, and you can make it in advance. (I actually suggest making it in advance since it has to firm up in the fridge and the orange slices have to dry out.) The dark chocolate pairs perfectly with a hint of orange, and the candied orange slices add a fun, creative twist.

I will tell you, too, that this pudding is rich. It may look at first like the recipe doesn’t make very much, but a little goes a long way. You can also add a bit more maple syrup for a slightly sweeter version. (I love really dark, bittersweet chocolate.)

What do you do for Valentine’s Day? Or Galentine’s Day? Do you head out on the town or have a quiet evening in? Let me know in the comments below! I’m always looking for new ideas!

Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser

Dairy-Free Chocolate Pudding with Candied Orange Slices
Yields 2-3 servings*
Adapted from Paleo Running Momma

⅓ cup cocoa powder
2 teaspoons arrowroot powder
⅛ teaspoon sea salt
1 cup coconut cream (the hardened cream from a can of coconut milk)*
3-4 Tablespoons maple syrup (plus more to taste)
1 Tablespoon Cointreau (optional)
Coconut whipped cream
Zest of 1 orange
Candied orange slices (see note below)

In a small bowl, sift together the cocoa powder, arrowroot powder, and salt. (Sifting helps prevent lumps in the pudding.)

In a small saucepan, add the coconut cream and maple syrup. Heat over medium-low heat, whisking frequently, until the coconut cream melts. LIttle by little, add in the dry ingredients, whisking after each addition until smooth. Add in the Cointreau if using (it’s optional but adds the perfect bit of citrus flavor to the pudding. Skip this, though, if adults avoiding alcohol or kids will be eating the pudding!) Add additional maple syrup if you want a sweeter pudding.

Whisk the pudding constantly for 3-5 minutes until thickened. Turn the heat off and transfer the pudding to containers for serving. (Ramekins, small mason jars, and other types of dishes work great for this.) Refrigerate until cold and firm, at least a couple hours. To avoid a “skin” at the top of the pudding, cover the top in plastic wrap so that the plastic lays directly on top of the pudding.

Top with coconut whipped cream, orange zest, and a candied orange slice (see below).

*This recipe is very rich, so a little goes a long way!

**Put a couple cans of full fat coconut milk in the fridge for a few hours. The cream will separate and hardened at the top of the can, so you can easily scoop it off with a spoon.

Candied Orange Slices

For the candied orange slices, I followed this recipe from Taste of Home, but I cut the recipe in half. After the slices dried overnight, I dipped them in granulated sugar.

Make sure to keep the orange simple syrup that’s leftover. It’s perfect for cocktails and other fun recipes!


Grapefruit, Elderflower + Tequila Cocktail [and Friday night mercies]

Grapefruit, Elderflower + Tequila Cocktail - Sarah J. Hauser

I don't do well with little inconveniences. I know life includes hard seasons, but sometimes I forget it also includes a lot of annoying moments. I do not suffer these well. I too quickly lose my patience, I say unkind words, and my anxious mind races to the worst-case scenario in even the tamest problems. 

Monday morning started with ornery kiddos, and that usually means I'm more than a bit ornery myself. Then while I cracked eggs in a pan and poured cups of milk for the twins, I heard rushing water from the bathroom upstairs. Not normal rushing water, like the bathtub starting or the toilet flushing. No. I walked upstairs to find my husband soaking wet and water shooting across the bathroom as if it came out of a fire hose. 

I probably said something harsh (or at least looked like I was about to), and then I turned around, walked out of the room, and tried to pretend our bathroom wasn't flooding at 7am on a Monday morning. 

The chaos eventually subsided, my husband took the twins to Home Depot to buy a part to fix the shower, and I sat down to catch my breath. My impatience and weariness got the best of me that morning, and I needed a redo. I wanted to rewind those couple hours not to change the circumstances, but to change my attitude. 

The steadfast love of the Lord never ceases; his mercies never come to an end; they are new every morning; great is your faithfulness.
— Lamentations 3:22-23

I can't say my temper and my heart instantly turned calm and gracious (although the flowers my husband brought home helped). But I can tell you that once again, I was reminded His mercies are new every morning. I was reminded of that same truth later in the week as my kids' fighting wore me out, when the baby wouldn't nap, and after anxiety got the best of me.

It's Friday. And thankfully, His mercies are new on Friday nights as much as they are on Monday mornings. So I'm breathing a sigh of relief and soaking in His goodness. Oh, how often I fail to suffer the little things well.

But time and time again, He shows up faithful. 

Grapefruit, Elderflower + Tequila Cocktail - Sarah J. Hauser
Grapefruit, Elderflower + Tequila Cocktail - Sarah J. Hauser
Grapefruit, Elderflower + Tequila Cocktail - Sarah J. Hauser

Grapefruit, Elderflower + Tequila Cocktail
Yields 1 drink

3 ounces grapefruit juice
1 ½ ounces elderflower liqueur
1 ½ ounces silver tequila
1 egg white or 1 ounce aquafaba* 
Pinch of cayenne pepper, optional
Ice

Add all ingredients except the cayenne to a cocktail shaker filled with ice. Shake vigorously for 15-20 seconds, then strain into a cold glass. Top with a pinch of cayenne pepper. Serve and enjoy! 

*When shaken up with a cocktail, egg whites add a creamy, frothy texture to a drink. Because you’re consuming raw eggs, make sure they’re high quality. If you prefer a vegan option, use aquafaba, which is the liquid left after soaking legumes. The next time you use a can of chickpeas, reserve the liquid from the can and shake up a cocktail! (Make sure there are no other added ingredients like salt or other seasonings.) For more about aquafaba, check out this article from Bon Appétit


Salted Peanut Butter Hot Chocolate

Salted Peanut Butter Hot Chocolate

I called my mom one afternoon to check in. It was the middle of winter. I attended college in the Midwest, and there had been a huge snowfall in northern New Jersey where my parents lived.

She picked up the phone, sounding slightly out of breath.

“Everything okay?” I asked.

“Yeah. We were just playing in the snow.”

“Oh fun! Were the kids over?” I said, referring to my nieces and nephews who lived in the area.

“No, just your dad and me.”

“Wait, what?” Just you guys?”

“Yeah. We built a snowman and made snow angels.”

My parents were empty nesters after having six children spread over 17 years. They had quite a few grandkids by that point, but I hardly pictured my nearly retired parents playing in the snow by themselves. They were supposed to be the responsible ones, the ones who went to work and kept the house clean and volunteered at church. Playing in the snow looked so...frivolous.

Keep reading and get the recipe at Coffee + Crumbs!

Salted Peanut Butter Hot Chocolate
Salted Peanut Butter Hot Chocolate
Peanut Butter Hot Chocolate-5.jpg

Read more and get the recipe over at Coffee + Crumbs!