Finding Comfort

This morning we woke up to more snow.  Spring is just dribbling in very slowly.  We also awoke to the horrible news of the earthquake and tsunami that hit Japan.  It’s been a rather solemn day with little inspiration.

Last night maybe there was a vibration in the air of some uncontrollable pending disaster.  I haven’t had wheat products for nearly two weeks.  Last night I caved. I was feeling the need for comfort food.  You only have to mention pizza to my husband.  Ice cream is probably my comfort food, sometimes bread.  Pizza is his.  The dough part would suffice for me.  It also got me out of cooking which I’m thankful for.  We discussed making pizza, but there was no cheese in the house, so we ordered out. I totally ignored the wheat ban and the calorie counting that I’ve been doing for some time.  I had no guilt. Perhaps it was that vibration in the air that said, go ahead.

I found comfort in the pizza, but mostly in being with and enjoying it with my husband.

Other times, though, we thoroughly enjoy making pizza together.  I’m more or less the assistant in this process.  Here is one of our many pizza versions – vegetarian.

Red Pepper & Eggplant Pizza

1 eggplant, diced 

1 red pepper, diced

Pre-made pizza base  - We used Weisenberger’s (mix made in KY)

 

• 1 onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 ball fresh mozzarella, diced, or shredded mozzarella
• Fresh basil leaves
• Pinch dried oregano
• Balsamic vinegar
• Salt, pepper, olive oil
• Parmesan Cheese

1. Heat a little oil a pan and fry together the garlic and onion to soften.
2. When browned add the eggplant and red pepper, toss together in the oil and garlic, add a touch of balsamic, season and cover for 10 – 15 minutes on a low heat so that all the vegetables are nice and soft.
3. Spread mozzarella cheese on crust.  I pre-heat the crust.  Spread your vegetables evenly on the mozzarella.  Add some extra cheese on top of veggies.  Add oregano. I also grate some Parmesan on top.  Add fresh herbs on top (I used cilantro on this pizza.)
4. Drizzle with olive oil and give it a good grinding of black pepper. Hot oven (450), 10 minutes or until the cheese has melted and gone a lovely golden color in places.
5. May decorate with fresh basil leaves.  Cut and serve!

May you find comfort today, especially with your loved ones.

Cooking Together

Chris joined me in the kitchen to make his better ever day sweet potato chips. I made wraps using cream cheese, Gorgonzola cheese, salad greens, tomato, cucumber, shredded purple cabbage, sea salt, and mixed hand-ground pepper. We also had some leftover brown rice with beans seasoned with Indian spice.

Afterward, for the first time, I made Chai latte Frappuccinos. That was my first attempt. They tasted very close to Starbucks.

Earlier in the day I cleaned out two kitchen cabinets, moving all the tea we had into the cabinet just above my teapot. Why I didn’t think of this sooner I don’t know. It’s unreal how much tea I had. I’m a collector of tea. I guess I’m of the belief that tea solves everything. Have you ever seen in soap operas (although it’s been so long since I’ve seen a soap opera, so maybe this still isn’t the case) how a cup of tea is suggested during a bad moment? For me, it goes equally as well with the good moments and any form of dessert, or in the case of Chai lattes it is the dessert.

 

 

I’m thankful we sometimes cook together.

Last of the Blackberries

Yesterday’s post was about cherries.  Today, it’s about blackberries.  This weekend we used the last of our frozen blackberries, blackberries that were picked from our farm.  We have an abundance of wild blackberries.  Blackberry picking is hard work.  Plus, the trick is getting to them at just the right time.  There is that moment of perfect ripeness. The birds and deer also claim rights to them, and they are up and about much earlier than we are.

EASY BLACKBERRY COBBLER

Ingredients (All organic)

1/2 c. butter

1 c. all-purpose flour

1 c. sugar

1 tbsp. baking powder

1/8 tsp. salt

2/3 c. milk

16 oz. of fresh or frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.

This is topped with Breyer’s Vanilla Bean ice cream.

I’m thankful that we were able to share the last of our blackberries with good friends.

Inspired by blackberries, below is an excerpt of something I’m writing about Sally.  There are other pieces of writing about Sally on this blog filed under the category Sally to get a better picture of who Sally was.

“The pains grew closer.  Susan’s breathing took on a different aspect, something instinctual, the breath that would breathe a new life into existence. There was no time to move her back to the camp.  She was grateful for that.  This child would be born under a blue sky, in pristine air.  Susan saw this as a good sign for her child.  At her first scream the women quit picking the blackberries and gathered around.  The youngest made haste to the nearest cabin, less than a half mile back for water and a blanket.  By the time she returned with the supplies there was only the cord to cut, and the cleaning.  The tall grass had absorbed most of the birthing process.  The baby girl, laying on her mother’s shrunken belly looking as ripe as the basket of blackberries to the side, a shiny new ebony life covered in red blood which glistened in the July sun.  Susan named her Sally.  Sally strongly, with little effort, but with a determination to accept her new role, breathed in her surroundings.”

Life Can Be a Cherry Pie

That is life with my grandmother. My grandmother on my mother’s side played a prominent role in my life. It seemed as if a lot of my growing up years were spent at my grandmother’s house, or Granny as I called her.

Granny was a working woman which was somewhat of a novelty in her time. My own mother quit work when I was born. Granny, however, worked out of necessity, as a cook. Since she loved to cook it was a well chosen profession. She was the head cook for the school cafeteria, a school which served all twelve grades. Although I love to eat now, in my growing up years I basically scorned food. I weighed in at eighty-five pounds during my junior year of high school. This was before anorexia. I wasn’t trying to be slim. I essentially hated eating. I had certain things I would eat so I was catered to in this regard in an effort to make me consume calories. I came from a long line of rubenesque women who just couldn’t relate. I was even then aware of the stress that I was causing them.

Part of Granny’s job was making out the school menu, which had to follow specific guidelines, of course in order to meet federal and state regulations. When you think back to the sixties and the ingredients in those oversize tin cans, along with massive amounts of white flour and sugar, it all seems like approving leeches for bloodletting for good health. I have to say though that my Granny could whip a sensational taste treat from all those non-organic packaged products of convenience.

Although I was too skinny to be considered for dating and quite shy, during the last two years of high school, my popularity moved up a few rungs on the ladder. This was due to Granny handing over the responsibility of letting me make out the menu for the cafeteria. She always had veto authority along with final approval. Also, my uncle, Granny’s son-in-law was principal at this time. I’m sure this decision was arrived at by consensus during some family meeting in which getting some fat on my bones was among the main topics.

Some of my favorites were meat loaf and mashed potatoes along with rolls. Granny made the best rolls. Students always went back for seconds. There would be pizza day, as well as sloppy joe day with fries. Chocolate oatmeal squares was a favorite dessert. I would take requests. I didn’t like macaroni and cheese but I would sometimes bestow a favor, if he was cute. I always saved the best for Friday’s dessert – cherry pie.

I’m thankful for the memories of Granny and her great cherry pie.

 

 

Cashew Curry

I made this dish a couple of days ago.  I was looking for a recipe using the coconut milk.  I had just purchased a carton hoping to switch over from regular milk, which I mostly use for chai teas.  But the taste just didn’t appeal to me.  And, the coconut milk just didn’t mix with the chai.  So, I needed to use up the milk.

I found a cashew curry recipe that sounded good, and I had most of the ingredients on hand.  Unless it’s a backing recipe I usually change things anyway.  In this case, I used asparagus, broccoli and roasted red bell peppers in place of the cauliflower and green beans, because that is what I happened to have on hand.  I did use a red onion, but I think a yellow or white would be better the next time.

The site I found the recipe on is:  http://www.101cookbooks.com/archives/cashew-curry-recipe.html

I had mostly shied away from curries, but this was so simple.  It made me take a look into Heidi Swanson’s cookbooks.  She has a cookbook about super natural cooking.  I immediately put this on my amazon wish list.

1 cup whole coconut milk
1 – 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped (I personally think a white or yellow would work better.)
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments (used asparagus)
1 1/2 cups cauliflower, cut into tiny florets (used broccoli)  (also used some roasted red bell peppers – I love them plus the color they give.)
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

I served along with a multi-grain rice.

I’m thankful I’m learning to use coconut milk in recipes.  I’m also using so much more cilantro.  Hopefully I will get more adventurous with curries.  Fresh ginger is calling out to me.

Ending the Affair

I’ve been contemplating just that for quite a while now.  Unfortunately, so many times I just get sucked back in, lured by what seems to be my uncontrollable sense desires.  Last night, however, I made the resolve to go cold turkey.  I thought writing about it might help me cope.

My husband, of course, is fully supportive; but is also detached, a handy part of his Buddha nature.  This is nothing I’ve hid from him.  He came into the situation with open eyes over six years ago, and promised to love me in spite of my ups and downs and struggles with this situation. I know there are groups for this type of behavior, but the shame and embarrassment just won’t let me seek them out.

I felt the cold rush of air envelope me as I closed the door and bid farewell only yesterday.  Although, I knew I couldn’t avoid further encounters due to our close proximity, I had made my affirmations quite clear, and my resolve to end this affair was high.  I wasn’t doing it for my marriage.  My marriage, in spite of all of this, was on solid ground.  My husband is truly a Superman, who really meant for better or worse.   I had to do this for myself.

It’s been twenty-four hours now.  Making it to this point has been quite an accomplishment for me.  Sleep helps to a certain extent.  Although, I’m quite a sound sleeper, I awoke at three am suffering from withdrawal symptoms.  There was this incredible hunger and thirst gnawing at me from deep within.  I won’t go into details.  Perhaps it was some sensual dream I was having of just having my lips so close…. no, don’t even go there.

I woke up to pack my husband a healthy lunch, and fixed him a plateful of blueberry pancakes for breakfast.  I lavish him with savory treats like this on a constant basis.  Perhaps, it’s my own guilt leaking through.   He seemed to push the whole matter aside as he asked me why I wasn’t eating.  But it all still weighed heavily on my mind.  I just handed him whipped cream to go on his pancakes, and neither of us brought the topic up.

After he had left for work, I took extra pains with my make up, putting on my new sweater to go out.  I searched and searched for my car keys, which were not in their usual place.  I called my husband and asked if he happened to know where they where.  He had them.  It was just a mistake I tell myself.  He drove my car last.  Did he think I was going to cave and have a rendezvous at the grocery store or the local pizza parlor?

Like I said, it’s been twenty-four hours now.  Once I lasted seven days.  Another time I lasted four days.  I think there is hope.  Like they say, the third time is a charm.  I’m taking it one day at a time, for as long as I can possibly go on without this weight around me, dragging me down.

So, there you have it.  I have resolved to end this affair I have with food, at least until I get it to a manageable level, where I just don’t care that much any more, or at least not in the same way I did.  I just hope I don’t fall, totally, madly head over heels again once Valentine’s Day rolls around and my husband sits those dark chocolates in front of me.  At least, I hope he reads this and sets dark chocolates and flowers in front of me.  Forget the flowers and just make it a double portion of the chocolates.  After all, dark chocolate is one of the new health foods, right?

I wrote this a four years ago.  I didn’t even want chocolates this year.  Instead we went out and had a vegan meal.  I’m thankful I’m better dealing with the food thing.  Still it is always one day at a time.

No Chicken Sesame Chicken & Rice

I’m too stuffed to write anything tonight.  So, I’m posting tonight’s dinner.  Most of the time I don’t pre-plan meals.  It’s sort of an hour before meal time I rely on what’s in the refrigerator and cupboard and intuition.  I was working around some General Tso’s Vegan Chicken from Whole Foods.  The Whole Foods in Lexington, KY is the only Whole Foods I know of that will sell just the vegan chicken by itself.

We’ve been trying to eat organic, so almost all of the ingredients were organic, except for the General Tso’s itself.  From an internet search I did also find that nine pieces equals 279 calories.

 

Ingredients:

1/2 Red Bell Pepper chopped

1/2 White onion chopped

Handful of Fresh Bean Sprouts

Chopped Carrot

Handful of Chopped Fresh Spinach

Tablespoon of Safflower Oil

Tablespoon of Soy Sauce

Tablespoon of Sesame Seeds

1/2 Pound of General Tso’s Vegan Chicken

Saute’ all ingredients together.  Fix rice according to directions.

Hot oolong tea adds the finishing touch.

I’m thankful for a great meal with my husband.

Vegetarian Revolution

We recently saw the show, “Food Revolution,” hosted by Jamie Oliver.  This took place in Huntington, WV, the town my husband works in.  Just recently they added vegetarian selections to Marshall University cafeteria entrees.  I don’t know if this was inspired by the show, but am glad to see it happen.  A couple of months ago a student group sponsored the showing of the film, “Food Inc.”  There was a panel discussion afterward along with free vegetarian samples provided by The Java Joint restaurant.  I’m thankful to see these changes towards a healthier life style.

These directions were taken from www.oprah.com.  I put in my own changes.  I can’t seem to ever follow a recipe exactly, unless it is something baked.  And, even lately, I’ve been veering off in my own direction with baked items, as I adapt for vegetarian or vegan, and get more confidence in the kitchen.

Most all ingredients I used in the following salad were organic.  I would love to see more organic being used.  Well, actually, I would love to see all organic being used in schools.  Don’t we owe the best to our children?  Why couldn’t local organic farmers supply the schools?  Wouldn’t that be cheaper, as well as greener, and provide jobs locally?  Perhaps I’m living in a dream world.  In the show the cooks were dismayed at having to peel real potatoes.  I can certainly understand this.  My own grandmother was a school cook.  I know the hard work involved.  However, if organic were to be used, the whole potatoes, peel and all, could be eaten.  This would certainly save on time.  Plus, the skin of the potato, if free of pesticide, provides valuable nutrition including fiber.

From what was being thrown in the garbage, in which there appeared to be no composting or recycling going on, the children shown in the show were dismissing the healthier food prepared by Mr. Oliver.  I, myself, think this would require time.  It takes taste buds a while to adapt to what is actually real food as opposed to what I consider artificial food.  I know my own eating habits took time to develop.  There are so many “so called foods” that I used to eat that I couldn’t stomach at all now, and still I feel I have a long way to go in the healthy eating department.

At any rate, I certainly congratulate Mr. Oliver’s efforts, and hope he keeps up the good work.

Everyday Green Chopped Salad Inspired by Jamie Oliver

• 4 scallions
• 1/2 cucumber
• Handful of fresh basil leaves (I also used cilantro.)
• 1 small avocado, just ripe (He called for two.)
• Combination of Sweet Gem, Tango & Oak Lettuce (He used 1 head butterhead lettuce.)
• Large handfuls sprouted cress or alfalfa (I used alfalfa.)
• 2 ounces Cheddar cheese, optional (I used a little bit of goat cheese grumbled on the salad.)
• Extra-virgin olive oil
• Red wine vinegar
• English mustard (I used Dijon.)
• Sea salt
• Freshly ground black pepper (I used mixed pepper.)

Directions:

Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board and continue chopping and mixing together. Halve your avocados around the big pit. Carefully remove the pit and peel the skin off. Add the avocado flesh, lettuce leaves and cress or alfalfa to the board. Crumble over the cheese, if using, and continue chopping. When everything is well chopped, you’ll have a big mound of salad on the board. Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.