I just told Father at church last week, I need to be more present moment. My job requires planning weeks and months ahead, and family life the same sometimes. I miss moments in the planning. Nothing like being present moment with a stomach bug. I came to a screeching stop. Not knowing which end to put on the toilet, and then sleeping most of the day and night the next 36 hours. Every waking moment is a “thank you” for life and sleep. I could hear and see the spring rains come down several times, raindrops rolling off the windowsill. The birds sang to their heart’s content. I went from eating nothing to sipping ginger ale to nippling a couple of saltine crackers, and finally today able to keep a piece of toast and a boiled egg down. I have always felt stock made from the bones can cure many ails, so a couple of chicken breasts went into the crockpot with Deanna Greens and Garden Art fresh herbs and Hannahway Farm’s homemade wine. I will be sipping a cup of homemade chicken soup for tonight’s dinner.
This afternoon I managed to put my jeans and a blouse on, and I believe I lost a couple of pounds. Not my idea of a weight loss program, but I will take the reduction any way. The trees and grass are greener. “You gotta take the thunder with the rain”, I tell our Midnight, our 85 lbs labrador/flat coat retriever mix. He is terrified of thunder, but loves the rain and sleet. He snuggled on the bed yesterday as a couple of thunder showers went through. More violent today, storms. This afternoon tornado watches and warnings have been issued. Midnight and I will keep a watch out. I find that relationships are a bit like storms, too. There is a time to play in the rain, and a time to find shelter from it. Gotta take the thunder with the rain.
As a personal chef by nature I wonder if I should name my summer time culinary creations a nosh, dish, bowl, or plate. I improvise when I cook in my kitchen. With the ingredients in hand from the garden or farmer’s market, they make way for creativity. A casual menu on a whim. This summer my herbs climb with the summer humidity. My chicken risotto served in individual bowls one weekend was laced with a leafy green herb Dean brought home from the greenhouse. It had a spicy bite to it unknown to be parsley as I had thought it might be by its look. When returning to the greenhouse mid-week for watering, I discovered on the garden sign it was watercress added to Sunday’s risotto bowl. I had never grown or cooked with this newly discovered herb before, and it paired deliciously with the farm fresh eggs for egg salad on dollar rolls last night. I hear it is the new kale in the farm-to-table culinary world. Just 1 cup of chopped water cress is power-packed with potassium and vitamins A & C. There are only 4 calories in 1 cup of chopped watercress. Calorie breakdown: 8% fat, 42% carbs, 50% protein. Oh, the flavors burst, so it goes a long way!
Fresh sprigs of dill were snipped into the red potato-celery salad. This week a spare bottle of local summer ale went into the crockpot with the turkey breast sprinkled with lemon pepper from the Olde Town Spice Shoppe, slow-cooked for 10 hours. Succulent! Accompanied with farm fresh, roasted yellow beets, red potatoes, and carrots in a bowl! The leftover turkey breast had filled a casserole dish of enchiladas another night. When I cook, I cook for 2 or 3 meals, using one dish to accent another. Rarely does food go to waste in my home. That stock left from the turkey breast is put into the freezer and will make another risotto another rainy night. Tonight it is small plates of Three-Cheese Italian Herb-Veggie Foccocia and Italian Breaded Chicken Tenderloins. What nosh, dish, bowl, or plate are you making tonight with your garden fresh ingredients?
The enticing aroma of homemade soup filled my kitchen and home on several occasions those chilly days of winter, with Chicken Noodle-Vegetable and Italian Stone Soup the most frequent two. A big pot of soup goes a long way with just Dean and I, and always plenty if we have company for lunch or dinner. Spring finally arrived this month of April, but yesterday the air turned cold as the day progressed with more rain. With the cold dampness, soup was in order for dinner. Soup du jour was Roasted Red Potato and Cauliflower with Leeks & Garlic. A warm pot of all organic, plant-based ingredients even the stock. Yes, a vegetarian recipe. And organic tastes better. It is what I had in the kitchen. Accompanied was toasted ham & cheddar on fresh rye bread I picked up at a St. Louis local Bosnian bakery. Please feel free to try my soup recipe placed on the What A Dish Recipes page found on this WordPress blog. Bon appetit!
At my full-time job I am inundated with wellness information constantly. Everyone and their brother have a new service or product to sell for one of the seven dimensions of wellness. I will expand on that concept in another post in the future. Working with employees on their wellness needs brings it back to me asking “what I am doing to take care of myself”? Creative ideas, programs, products, white papers, aggregate reports, diets, menus, and so forth pop in my head at any moment. Some of those ideas I apply to myself. Tai Chi and Weight Watchers At Work for this season in my life… This cold winter proves a challenge for many of us while we hibernate in our warm homes. Though this year I have devoted 10 minutes every morning to the 4-3-2-1 exercise routine … 4 minutes of cardio, 3 minutes of resistance, 2 minutes of abs, and 1 minute for stretches. This replaces the outdoor walks in nicer weather. Not only do I keep my body from idleness, in the evenings I fill the brain with articles, books, garden catalogues, blogs, poetry, art, and classic movies while curled on the recliner with a blanket sipping a cup of hot tea. In a few days the Winter Olympics will come to our TV screen after the Super Bowl hype is over. Meantime, I have picked up once again my copy of A Place of My Own
written by Michael Pollan. He writes about simple living in a place he built. This so relates to the greenhouse we built, thinking “look at what our hands have made”. No, look at what Dean has made. I credit my husband for his craft, skill, and diligence. My plants survive like I in the winter, but become vibrant once again come spring.
A couple of evenings ago I shared on this blog my healthy dinner menu and a recipe. (See “On The Menu”.) Last night we had comfort food, warm comfort to counteract the winter cold. I made a healthier version of chicken dumpling soup with a homemade veggie, herb,and chicken stock before spooning the herbed dumpling batter into the boiling brew. Did you know if you add 1 tablespoon of vinegar to the liquid while cooking bone-in meat, more collagen and other anti-inflammatory nutrients will be drawn from the bones? This reserved liquid gold will be used for a seafood chowder recipe I have been mulling over in my mind for this weekend. My culinary vocabulary book cleared up the one question I had, “what is the difference between chowder and bisque?” Chowder has chunks of vegetables, and bisque has a puree of vegetables. Both often have cream in or served with. I will lighten my recipe with milk. I will make more stock from scallops. Cubed potatoes, shredded carrots, chunked celery and a medley of herbs will fill the soup pot just in time for the next arctic blast blowing Missouri’s way on Monday. This is my winter wellness. Cooking healthy foods, reading, writing, and those morning exercises.
“Dinner is double d-licious”, my husband said yesterday evening. To me just another creation made with leftovers and stables from our mostly empty frig and kitchen cupboards using little time. Dean and I are headed out-of-state in just a couple of days, so we have not stocked up with groceries. Saving time and pennies for the trip north. I made a breakfast dinner. On the menu: fresh organic blueberry pancakes and eggs scrambled with fresh organic basil, diced tavern ham, & shredded Monterey cheese. Tight schedules and tighter budgets dictate the menu some days. What throw-together meals have you created?
The basil is quite pungent now as the weather in the St. Louis area has been well over 90 degrees everyday this past week. Basil grows prolifically in Missouri, our long summers are ideal. I have grown sweet basil, but desire to try growing some other varieties.
Here are some varieties of basil:
Sweet Basil (Ocimum basilcum) is the most popular variety which is used in Italian style dishes and salads. It grows to a height of 2-1/2 foot.
Lemon Basil (Ocimum citriodorum) has a mild lemon flavor, and is commonly used with fish. I love it with lemon thyme in my lemon bread recipe. Double d-licous lemon flavor! This variety grows to a height of 1 foot.
Purple Basil (Ocimum basilcum purpurea) is similar to sweet basil, but has purple leaves. It is a tender variety and grows to a height of 2-1/2 foot.
Red Rubin Basil (Ocimum basilcum) is like sweet basil but has very dark colored leaves, a much deeper color than purple basil. It grows to a height of 2-1/2 foot.
Cinnamon Basil (Ocimum basilcum) comes from Mexico, and has a cinnamon flavor. I want to try this for sure! I like cinnamon flavors in my tea, coffee, chocolate, hot cereal, fruits, veggies, and meats. It grows to a height of 1-1/2 foot.
Thai Basil (Ocimum sp.) is very spicy, typically used in Indian cooking. I started experimenting with Thai foods this past couple of years. I will have to try this variety in my recipes. It grows to a height of 3 foot.
Please share the variety of basil you use in your recipes or have grown.
It is a homemade chicken soup day today, as cool April showers water the earth. This spring keeps blowing in drastic changes in the air, with temperatures climbing into the 70’s and then dip down to the 30’s within hours of each other. Storms and tornadoes become a regular springtime threat in Missouri. This year it is flash flood warnings, and now the mighty Mississippi is cresting in some small local rivertowns. One of my favorite comfort foods is homemade chicken soup. During cold and/or rainy weather, nothing beats the aroma in the kitchen and flavor at mealtime.
My homemade chicken soup recipe includes fresh chicken and vegetable stock, herbs, and garlic are key. Organic brings out the flavors. It’s clean, no artifical product to dull the tastes. I roasted a chicken fryer for our Sunday dinner with plans to use the leftovers later. I simply put a fryer in the crockpot, added no-salt lemon pepper, a pinch of kosher salt, fresh thyme, and 32 oz organic vegetable broth. This slow-cooked for 8 hours while working at the spice shoppe. Sometimes I use a different herb mixture such as herbs de provence or an Italian blend. After our Sunday dinner, I diced 2 celery ribs and 2 carrots, minced 2 garlic cloves, and added to the existing stock from the roasted chicken. This time it is chicken-rice soup, so I added a 1/2 cup of brown rice. (If it is chicken-noodle soup, I add rice, gluten-free noodles.) I cooked for about 30 minutes on the stovetop. Then I added more vegetable broth and the leftover chicken chunks. The soup pot is in the fridge for lunches and future dinners. This is what we will have for dinner tonight. Steaming hot soup and a warm French baquette! Ummmmm!