Thursday, September 22, 2011

Onion, Shiitakes, Greens, and BACON!

In case you missed it, I once confessed how much I love bacon. If given the chance, I'd eat it everyday. Maybe even at every meal.

But, alas, the expense and time it takes for bacon prep, not to mention the clean-up, prevent me from enjoying it very often.

Or so I thought.

Then Smoky Bacon Grapeseed Oil* walked into my kitchen.

I am forever changed.

While this oil carries with it all the benefits of grapeseed oil (high flash point, cholesterol free, expansive properties so you use less, extremely low in saturated fat, lite taste, etc.), IT TASTES LIKE BACON!!!

So, now when I'm home alone for lunch, it's a whole lot easier to whip up this little recipe just for me.

Drizzle Bacon GSO in skillet and warm on medium heat.
Add diced red onion and saute until translucent (3-4 minutes).
Add chopped, fresh shiitake mushrooms and continue to saute a couple of minutes.
Add chopped, fresh greens (I used collards) and saute a couple more minutes.
Add leftover brown rice (optional) and warm through.
Top with sea salt to taste

*Want a bottle of your own? Email here by NOON Monday, September 26th, and order yourself a bottle or two. And while you're ordering, you might as well pick up a couple of other things. Check out more good stuff online here.
Proceeds from this order will benefit disaster response for The American Red Cross.

Tuesday, September 20, 2011

Ginger Mashed Winter Squash


It's all that needs to be said about this one.

Winter squash (butternut, sweet dumpling, delicata, etc.--use all the same or a combination of several)
Freshly grated ginger (start with a teaspoon)
A lot of cinnamon (no idea how much I put in!)
Butter Flavored Grapeseed Oil* or Butter (start with a Tablespoon)
A drizzle of honey
Sea salt to taste

*Email here to order.
  1. Preheat oven to 400 degrees.
  2. Slice squash in half lengthways and scoop out seeds.
  3. Place face down on a cookie sheet with a lip. Add enough water to cover the bottom of the tray.
  4. Roast until a fork inserts easily.
  5. Let cool slightly and scoop out flesh.
  6. Add remaining ingredients and mash together. Adjust seasoning to taste.
  7. Enjoy!

Wednesday, September 7, 2011

Comfort Food

My grandmother's funeral was this week. It was much, much more difficult than I expected. I thought I was prepared. After all, she was 96. That's a mighty long life.

Still, I'm feeling deep sadness almost a week following her death.

It was interesting to observe the things that brought comfort during this initial grieving time. As family gathered to celebrate a life well-lived food was brought in. On a holiday weekend. With a tropical storm blowing in. 

But I was in south Alabama in the heart of a community who deals with hard things by sharing food. There were tomatoes and peaches, ham and bbq, salads and deviled eggs, chicken and dumplings, green beans and new potatoes, cookies and banana pudding, coffee and sweet tea. 

And fried chicken, the quintessential comfort food of the south. Lots and lots of fried chicken.

And I can't leave out the pound cake. I think we received 5, and my mom had already made one in anticipation of the holiday weekend.

What I realized after my 3rd meal of fried chicken topped off with pound cake is that while the food indeed was a comfort, I felt the most comfort from the stories being shared around the meal. We laughed until we cried telling tales that have been embellished over the years and remembering the good, long life my grandmother had. 

At our last "funeral meal" my brother said he hoped the next death would not be any time soon. His stomach couldn't take it. 

While I appreciate the sentiment, I desperately miss gathering around the table, sharing stories, laughing, enjoying the people around me, letting the rest of the world fall away and living in the moment. That's my true comfort food.

With the 10 year anniversary of September 11th coming up this weekend I hope many will find the comfort food that soothes their souls as they continue to grieve.