(Written for the River Current Publication, December 20, 2012) My youngest son returned from college last weekend, so once again…action, aromas (and dirty dishes) abound in my kitchen. I told a friend it was like awakening a sleeping giant; I had forgotten how much fun it is to be elbow deep in flours and creamy concoctions. I was surprised when I came downstairs this morning to see the full-at-bedtime cookie jar had somehow become empty overnight! I had fun reading the holiday recipes that some of you shared with me and look forward to trying them all out on my ever-willing testers; my Mom and Dad. Here are two that you can add to your recipe file…maybe just in time for the quickly approaching season of sweets. Chocolate, Fruit, and Nut Clusters Ingredients: ½ cup dark chocolate chips ½ cup milk chocolate chips ½ cup dried cranberries ½ cup coarsely chopped pecans, toasted Preparation: 1. Place the chocolate in a medium microwav
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(Written for the River Current publication 12.12.12) Today I shall enjoy the time honored tradition of what I call…putting on the green; bringing out all of the Christmas decorations I have collected over the years. I am surprised at the number of holiday storage tubs that came out of my basement. They are now haphazardly stacked here and there and are impatiently awaiting my attention. It is always a sentimental journey down memory lane when I pull out these holiday decorations; each representing warm and wonderful memories with my boys over the years. Last week I had a fun and bubbly conversation with my accountant, Carl Yoder and his assistant Fran. They have patiently watched me work through the process of healing, since losing Rick earlier this year. The other day I shared with them how I felt the need to ‘participate’ in the approaching holiday for my kids. Since the events of earlier this year, I honestly have not been inspired to pul
(Written for the River Current publication, December 6, 2012) For the last five days I have been in Austin, Texas attending classes and lectures….listening attentively and learning as much as I can about health and nutrition. My brain is on overload, but I am energized and ready to get back to the books and learn even more once I return home! It has been fun to hang out with like-minded people. Austin is a rapidly growing city, whose population is loaded with those who have a passion for clean eating and good nutrition. In contrast, back at home….I am now the ‘odd one’ in the stack. My nieces recently took me to dinner and candidly shared that they were “concerned” about me. Concerned it would appear, that I will no longer share with them any of my tempting creations from the kitchen. The more I study, the more I learn that eating healthy is not at all about deprivation. It is simply about awareness. Being aware of what food is passing over your lips and may
A hearty green for cooler days, fresh kale is packed with nutrients and flavor. Dark leafy greens like kale grow best in the cooler months of the year. Kale is loaded with antioxidants and vitamins K, A and C, as well as other vitamins and minerals; it has the same health-promoting, sulfur-containing phytonutrients as the other members of the Brassica (cruciferous vegetables) family that may amp up the body’s natural detoxification systems. Look for one of the many varieties of this plant—curly, flat-leaf, Red Russian, baby and more! One way to enjoy kale is simply blanched then sautéed with a little garlic and olive oil. Kale is being called "the new beef", "the queen of greens" and "a nutritional powerhouse". Let's take a look at what this mighty powerhouse has to offer and what the 'kale'....give it a try...you have nothing to loose and everything to gain. 1. Kale is low in calorie, high in fiber and has zero fat. One cup
(Written for The River Current publication, November 29, 2012) We've all been there. It's that classic Thanksgiving moment when you reluctantly surrender your plate. You have passed the point of contentment and your stomach; which is stretched to it's limit, has just begun to talk back…maxed out on turkey, ham, dressings (plain and oyster), sweet potatoes, corn casserole, mashed potatoes, gravy, pies…..and a host of other family favorites. As your stomach painfully ponders what to do with this huge influx of food, you find yourself a long way from a feeling of comfort once again. Give thanks…if you are reading this, you have once again survived this time honored tradition! I don’t know about you, but I was absolutely miserable after indulging in this year’s holiday feast. I come from a family of great cooks, so holidays can sometimes become a culinary competition for some of us. We proudly bring our best culinary offerings to share with friends and f
Written for the River Current Publication, November 23, 2012 These thoughts may be coming to you a little late, but I wanted to share one more of the Thanksgiving recipes that I enjoyed last weekend with my sister’s family in sunny California. The recipe is for a Whole-Wheat Dressing with Wild Rice . I know we all have our own personal preference when it comes to holiday dressing (or does your family call it stuffing)? Whether you call it dressing or stuffing, this one is a little different than the others and I think well worth trying….and even better yet, it has lots of nutritional rewards as well! Whole-Wheat Dressing with Wild Rice 1/3 cup wild rice 2 Tbsp. olive oil ½ onion, finely chopped 3 stalks celery, thinly sliced 1 carrot, coarsely shredded 1 Tbsp. fresh thyme leaves 1 Tbsp. fresh sage leaves ½ tsp. fresh ground black pepper 12 cups whole-wheat bread, cut into ½ inch cubes 2 ½ cups low-sodium org