Chronically Grateful Me by Deborah L. Andio
Life is hard enough,don't go through life with pain that’s keeping you clutching the steering wheel. Join me as I share with you my life of living chronically grateful while living with chronic pain.
My recipe link
Delicious and Fast with a little kick
Chicken combines the rich flavor of barbecue sauce with sweet pineapple! And a kick of jalapeño
A simple, family favorite, weeknight dinner.
Chicken – Jalapeño- Pineapple-BBQ
https://flexitarianforlife.wordpress.com/2018/06/20/bbq-pineapple-jalapeno-chicken-in-a-skillet/
Vegan Potato Corn Chowder
The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.
Put on your comfy pants and thick socks and make a big pot of this chowder.
INGREDIENTS
•1 small onion, cut into ¼-inch dice (about 1 cup)
•4 small garlic cloves, minced (about 1 tablespoon)
•6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock
•6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
•1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
•2 -3 cups sweet potato also diced .
•1-2 stalks celery
•1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
•1 teaspoon finely chopped fresh parsley
•1 teaspoon finely chopped fresh thyme
•1/3 cup almond flour
•Sea salt and freshly ground black pepper
Instructions:
1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.
Add almond milk
Add salt and pepper to taste. Serve hot.
I like top top with chives or parsley if I have them
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .
Also you can add 2 teaspoons yellow curry to flour for a more warming flavor
I love this anytime of the year but especially when it’s cold wet and rainy out.
It’s so comforting and warming. It’s the kind of chowder that warms the bones.
I also have a vegan version I will also post.
Sweet Potato Corn Chowder
Ingredients
2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
3 cups diced peeled sweet potato
1 cup russet potato peeled and diced
1 carrot diced
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
1-2 stalks celery chopped
2-3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
punch of Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
3 -4 cups corn, drained either fresh frozen or canned .
1 can of beans either navy, kidney your choice
4-5 cups chicken stock
1/2 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives
Directions
In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.
In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.
Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.
Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.
Plate into individual bowls and garnish with the crispy bacon and chives.
Top with chives
parsley or cilantro
If you have left overs reheat on low until hot not boiling.
There are a lot of cheese ball recipes out there but these Quick and Delicious Cheese Ball Recipes are my favorite ones.
When I was growing up I always remember the cheese balls.
But they were never homemade like the cookies. They came from Hickory Farms. And all the ones premade have so many things we don’t need like tons of sodium.
Well I started making my own and they are quick easy and delicious.
When my granddaughter was little we’d make this. And serve with a veggie tray and a few crackers.
I call this GaGa’s traditional
Cheese Ball
8 ounces cream cheese
4 ounces sharp cheddar cheese
1/2 Tablespoon lemon juice (I used 1/2 a lemon)
1 Tablespoon Worcestershire sauce (be sure to use vegetarian if you’re feeding vegetarians)
1 Teaspoon garlic powder
1/2 red bell pepper, minced
2 scallions, minced
1/6cup asparagus chopped fine optional
3 Tablespoons Of chopped chives
1/3 cup pecans, chopped fine.
veggies or crackers for serving
Prepare all ingredients, This is easiest to make if you let your cream cheese come to room temperature before you start. It’ll make the mixing easier, but you should be able to mix it no matter what.
Combine your cheeses in a medium bowl.
Make sure to mince the veggies finely so there aren’t any huge chunks.
Toss those into the mix.
Next, add all the spices! Remember that Worcestershire sauce isn’t vegetarian.
It has anchovies in it!
So if you have vegetarian guests you can use the veggie version which tastes almost identical in my opinion.
Stir this all together really well.
Rolling the ball
If you’re lazy, you could just use the dip like this and spread it onto crackers right out of the bowl, but if you like a good presentation then chop a couple handfuls of pecans and roll the cheese ball out in the pecans so it forms a tight round ball.
I think it tastes best if you let it sit in the fridge for an hour or two to set up but it’s definitely not essential. And it’s still delicious
If you eat it right away.
Makes 1 cheeseball.
Mexican Cheese Ball
Servings: 12
Ingredients
2 (8-oz) packages cream cheese, softened
1 cup shredded Mexican cheese blend
1 (4-oz) can of Old El Paso diced green chiles, drained
1 (1-oz) package Old El Paso taco seasoning
1/4 cup sliced green onions (about 2 green onions)
1 small half handful cilantro chopped optional
1 teaspoon lime juice or lemon if you don’t like lime
1 cup crushed tortilla chips (about 3 cups whole)
Tortillas chips and sliced red and green bell pepper for serving
Instructions
In a bowl or a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice.
Mix well until ingredients are completely combined.
Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.
Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.
In a food processor, crush chips until fine. Or place in a plastic bag and crush them if you don’t have a food processor
Unroll ball from plastic wrap and roll in the crushed chips.
Cut slices with a knife and serve with chips and bell peppers.
Recipe Notes
This can be made ahead of time and stored in the fridge or freezer.
How to make a Show Stopper antipasto cheese ball christmas tree or wreath
1. To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap.
2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands.
3. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
4. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.
After you’ve moulded it, use a cake spatula or knife to smooth it out.
Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper to cut out a star for the top!
THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar!
YUM!
Ingredients
For The Dip:
•4 cups cream cheese, softened
•1/2 cup sun-dried tomatoes, chopped
•1/2 cup red bell peppers diced
•1/3 cup dill pickles, finely diced
•1/4 cup chives, chopped
•1/3 cup flat leaf parsley, chopped
•1 tablespoon onion powder
•2 teaspoons garlic powder
•Salt, to taste (if desired) I never use salt
For The Decorations:
1 1/2 – 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) — dried with paper towel
1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
Rosemary leaves/sprigs to decorate
Ritz, water crackers or pretzels for serving
Salami ,pepperoni,prosciutto sliced very thin for serving.
Instructions
1. In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
2. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).
3. Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.
4. Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!
5. Top with a star cut out of a yellow or orange bell pepper or a thick slice of cheese.
6. Serve with crackers of your choice, salami and prosciutto slices rolled up!
ENJOY!
Recipe Notes
1. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
2. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again (about 20 minutes).
3. Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.
Sweet Cheese Balls
Sweet and Savory Pineapple Cheese Ball
Ingredients
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1 can (20 ounces) crushed pineapple, well drained
• 3 cups finely chopped pecans, divided
• 1/4 cup finely chopped green pepper
• 1 tablespoon finely chopped onion
• 1 teaspoon seasoned salt
• Assorted crackers
Directions
1 In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into two balls. Wrap in plastic; refrigerate at least 30 minutes.
2 Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers. You can also serve with ham
Yield: 2 cheese balls (2 cups each).
S’more Cheese Ball
Marshmallows, chocolate and graham crackers combine to make one delicious sweet cheese ball. It is everything you love about s’mores wrapped up into on tasty dessert appetizer!
Ingredients
• 16 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 cup mini marshmallows
• ½ cup marshmallow crème
• 1 cup mini chocolate chips
OUTER COATING
• ½ cup graham cracker crumbs
• ¼ mini chocolate chips
• ¼ cup marshmallow bits
Instructions
1 In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.
2 Form soft ball and place in a container for 10 minutes in the freezer.
3 While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.
4 Remove cheese ball and roll in graham cracker mixture.
5 Refrigerate for it least ½ hour and server with graham crackers.
Vegan CheeseBall
Sharp Cheddar Vegan Cheeseball
INGREDIENTS
• 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours
• 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
• 1/4 cup nutritional yeast
• 1 tablespoon dry sherry (optional)
• 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon dry ground mustard powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• dash cayenne
• 1/2 cup organic unrefined coconut oil
PREPARATION
1 Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water.
2 Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.
3 Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container.
4 Cover and refrigerate for 4-6 hours or until the cheese is quite firm.
5 Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.
The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.
The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.
The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.
I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.
And as a treat I’m learning to make things gluten free.
It’s a learning experience …. I hope this recipe comes out ok….
Ingredients
1/2 cup tapioca starch
1/2 cup cassava flour
1/3 cup coconut flour
1/4 teaspoon xanthan gum
1/2 teaspoon baking powder
0.5 teaspoon dried parsley
Pinch of garlic powder
Pinch of garlic salt
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon honey
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
coarse sea salt
Preparation
1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.
2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.
3. In a large bowl, combine all dry ingredients and mix with a fork.
4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.
5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic
7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.
8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.
9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.
Update:
It was a bit to dry for me ….you know how bread , pizza has that soft fluffy texture….mmm
this really didn’t.
It tasted good but for me the texture wasn’t there …..
Gluten Free doesn’t mean boring
These cookies are delicious and moist and gluten free!
You’ll need:
1 cup shredded unsweetened coconut
1/2 cup + 1 tsp coconut milk
4 Tbsp maple syrup
1 Tbsp coconut flour
Pinch of cinnamon
Pinch of fresh ground vanilla
Pinch of Himalayan sea salt
1/3 cup semi-sweet chocolate (or cacao) chips
How to make it:
Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.
Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,
but we love to experiment.
So we have a Thai version and some easy mac and cheese
It’s not a traditional pad thai by any means,
but it’s a lovely variation.
Enjoy!
Spaghetti Squash Mac an Cheese
What You Need
2 large spaghetti squash around 5 pounds
4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and
2 ounces of white cheddar. I use sharp cheddar
2 tablespoons Unsalted Butter
2 tablespoons cornstarch
2 cups Friendly Farms 2% milk
1½ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon white wine vinegar
dash of paprika, for garnish
Finely chopped Italian flat leaf parsley, for garnish
What To Do
Preheat the oven to 400F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Place the squash cut
side down on a baking sheet and roast until tender and easily pierced with a knife,
about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).
When the squash is done, use a fork to carefully scrape out the flesh of each half
into “noodles”, taking care to keep the squash shell intact. Place the noodles in a
colander or strainer and drain for 10 minutes to remove the extra moisture. Save the
squash shells for serving.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the
cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,
golden sandy color, about 2 to 3 minutes.
Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in
another pan on the stove). Gradually add the hot milk to the butter mixture, whisking
continuously until very smooth. The first addition of milk will cause the mixture to become
chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and
cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s
tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1⅓ cups
cheese until it melts, then add the white wine vinegar and remove from the heat.
Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon
kosher salt. Taste and add additional salt if desired depending on the size of the squash.
Pour the mixture back into the squash shells, dividing the mixture equally among the shells.
Sprinkle each squash with the remaining cheese, then with a dusting of paprika.
Bake until cheese melts, about 10 minutes.
To serve, sprinkle with chopped parsley and serve warm
Spaghetti Squash Pad Thai
What You Need
1 large spaghetti squash
Fresh ground black pepper
4 carrots
½ red pepper
4 cloves garlic
3 stalks celery
6 green onions
2 eggs
1 tablespoon miso paste
½ cup chopped fresh cilantro
3 tablespoons sweet chili sauce
3 tablespoons soy sauce
1 lime
Sriracha (optional)
2 tablespoons peanut oil
1 and ½ cup bean sprouts, divided
½ cup roasted salted peanuts, chopped
1 teaspoon sesame seeds
a small dash of sesame oil also as a garnish
What To Do
Preheat oven to 400°F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground
black pepper. Place the squash cut side down on a baking sheet and roast until tender and
easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape
out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain
for 10 minutes to remove the extra moisture.
Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.
Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice
1 green onion and chop ½ cup of fresh cilantro.
In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,
juice of ½ lime, and if desired, a few dashes of Sriracha.
When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over
medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.
Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,
and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to
combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion
#Food
#Healthy
ChronicallyGratefulDebla.com
Ummm, apple-icious
Apple Cake
• 1/2 pound of butter, softened
• 1 1/2 cups plus
• 1 tablespoon of honey
• 5 eggs, beaten
• 3 tablespoons of vanilla
• 1 cup of yogurt (or buttermilk)
• 2 1/2 cups of unbleached flour
• 2 cups of whole wheat pastry flour
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• 1 teaspoon of nutmeg
• 4 teaspoons of cinnamon
• 3/4 cup of chopped walnuts
• 3 1/2 cups of chopped apples, mixed types
Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.
This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!
Ingredients
For the rice:
2 cups short-grain Japanese rice, rinsed
1/4 cup rice vinegar
1 tablespoons sugar
For the rolls:
10 nori sheets (dried seaweed), halved
Sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving
Directions
Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.
Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.
Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.
Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. 
Serve with pickled ginger and more wasabi.
I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.
This dish is on the table in no time.
Enjoy
Pasta and Chimichurri
•16oz angel hair pasta
Sauce
•1 1/2 cup parsley
•2 fresh basil leaves
•4 cloves garlic
•Juice of half a lemon (1-2 tbsp)
•1 cup olive oil
•2 tsp crushed red pepper flakes
•½ tsp ground black pepper
•Salt to taste
•Parmesan for topping (optional)
INSTRUCTIONS
1. In a large pot of salted water, cook pasta 1 minute less than package instructions
2. Drain pasta
3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.
4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.
5. Add salt and pepper to taste and toss.
6. Top with parmesan, if desired.
Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks
Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.
I also make my sauce the day before so flavors get in the oil.
Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.
Medicinal Effects of Maitake Mushrooms.
I would love to have one do over in life.
I would go to college and become a food scientist.
I find it fascinating that food can heal you …
Scientific research has proven many health benefits of mushrooms. More than 50,000 scientific studies have verified the millennial experiences of traditional medicine and found that medicinal mushrooms:
• boost the immune system,
•prevent and fight viral infections,
• regulate blood sugar and fat (cholesterol and triglycerides),
• normalize blood pressure,
• reduce atherosclerotic plaques and ischemia thus improving heart and brain health,
• slow the development of neurodegenerative diseases
• protect bone from degradation and osteoporosis
• help manage healthy weight
• improve strength and endurance
• slow ageing
• and many more.
Medicinal mushrooms are extremely safe to use; they cause no interactions, major side effects, tolerance or withdrawal.
Medicinal Value of Mushrooms
Eating mushrooms is not enough to get their full medicinal value. In serious cases, we must reach for high-quality extracts, which contain concentrated active ingredients. Some medicinal mushrooms affect multiple systems at once, helping with various health issues.
The tradition of using medicinal mushrooms against malignant disease is thousands of years old. About 50,000 research papers and more than 400 clinical trials have proven that medicinal mushrooms can help patients with various types of cancer to:
• fight cancer more effectively,
• improve outcome and survival,
• reduce the side effects of standard tumor therapy, especially chemotherapy and radiation,
• help prevent recurrence,
• and greatly increase quality of life.
Maitake is one of the most promising medicinal mushrooms. Like other polypores, maitake contains polysaccharides that stimulate the immune system.
A polysaccharide is a complex carbohydrate made up of smaller sugar molecules. These sugars stabilize blood pressure, blood sugar, and have an effect on free radicals.
Specific polysaccharides, known as beta-D-glucans, are also suspected to stimulate the immune system to fight cancer. The exact cancer fighting action of these molecules is still not clear and is under study. Rather than attacking tumors themselves, some researchers believe they stimulate the production of T cells to fight the afflicted cells.
An extract of these helpful glucans was patented and is known as the maitake D-fraction. You’ll see this term all over the internet when searching for maitake mushroom supplements. The terms “D-fraction” and “MD-fraction” are simply referring to a concentration of maitake polysaccharides.
So what do these D and MD-fractions do?
Research has shown them to regress tumors, especially in breast, liver, and lung cancer. A summary of one such study can be found here.
Studies are ongoing into its action against:
• may control blood glucose levels)
• HIV/AIDS
• high cholesterol
• high blood pressure
You can start supplementing with maitake by either purchasing an extract of the D or MD fraction or with powdered capsules of the whole mushroom.
Doses range from 1 to 3 grams per day, up to 7 for those fighting disease (check with a health practitioner before taking a high dose).
Recipe
LEEK RéMOULADE
Ingredients
1 leek, white and pale-green parts only, thinly sliced
Kosher salt
½ small shallot, finely chopped
2 cornichons, finely chopped
⅓ cup vegan or regular mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. capers, finely chopped
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh tarragon
Freshly ground black pepper
MUSHROOMS
2 garlic cloves, finely chopped
2 Tbsp. plus ½ cup olive oil
2 8-oz. maitake mushrooms, cleaned, halved through the stem
Kosher salt and freshly ground black pepper
Preparation
LEEK RéMOULADE
Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.
Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
MUSHROOMS
Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.
Spoon leek rémoulade onto plates and top with mushrooms.
My grandmother Thelma made fabulous everything.
But she never or rarely used recipes.
So by trial and error I have this soup pretty spot on.
It’s warming and cozy.
I hope you enjoy.
INGREDIENTS:
1 tablespoon olive oil and a teaspoon of butter
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks or 2 boneless skinless chicken breasts cubed.
Pinch of salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8-10 ounces cremini mushrooms, thinly sliced
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 -6 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary
DIRECTIONS:
•Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 3 – 4 minutes; set aside.
•Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
•Whisk in flour until lightly browned, about 1-2 minutes. Whisk in chicken stock, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Now add chicken and bay leaf.
Cook 25-30 minutes on medium low.
•Remove bay leaf.
•Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
•Serve immediately, garnished with parsley and rosemary, if desired.
Store in refrigerator up to 2 days.
Do not freeze.
Creamy Vegan Mushroom Soup
1 tablespoon olive oil
•1 1/2 -2 pounds cremini mushrooms, diced
• 1/2 pound porcini mushrooms
•Handful of shiitake mushrooms
•3/4 cup yellow (or other) onions, diced
•2 garlic cloves, minced
•1 tablespoon fresh parsley, chopped
•2 tablespoons fresh chives, chopped
•1 carrot-1 stalk celery diced
•4 cups vegetable stock
•1/4 each of salt and pepper to taste
1 cup veggie stock.
•1 teaspoon of cayenne pepper
•Optional: chopped mushrooms for garnish
Heat olive oil on medium-high heat in a large pot.
2. Add in the mushrooms, stir to coat with the olive oil. Cook the mushrooms on medium-high heat until they are lightly browned and have released most of their water.
3. Reduce heat to medium. Add veggie stock, minced onions, garlic, salt, pepper dried tarragon,
4. Increase the heat to medium-high; bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
5. Using a hand immersion blender, purée the sauce until smooth and then return to the pot. (If the sauce is too thick add some water or a little more more stock to thin the sauce to the desired level of thickness.)
BLT Pasta Salad
Serves 8
This bacon, lettuce and tomato pasta salad is great for a lunch or fast dinner night.
INGREDIENTS
3 cups uncooked bow tie pasta
8 cups torn romaine lettuce
2 medium tomato, diced
8 bacon strips, cooked and crumbled
1/4 onion diced
2/3 cup ranch dressing
1 Tablespoon barbecue sauce
1/4 teaspoon pepper
INSTRUCTIONS
1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water briefly and drain.
2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Chronically Grateful Me by Deborah L. Andio 