tag:blogger.com,1999:blog-19130912176256024252024-03-14T05:27:46.609-04:00greenlight's favorite recipesseasonal recipes to nourish your mind, body & spiritJuli-Annhttp://www.blogger.com/profile/09439595115347415247noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-1913091217625602425.post-57353579463278280242012-09-04T10:00:00.000-04:002012-09-04T10:00:02.157-04:00Chickpea Tomato CasseroleThis little gem turned out so much better than I anticipated, and it made a lot, so we ate on it for several days, AND I put some in the freezer. Thinking it is going to make it into the regular rotation at our house!<br />
<br />
<b>Ingredients</b><br />~3-4 cups cooked chickpeas (or 2 15 oz cans, drained and rinsed)<br />
~3-4 cups cooked quinoa (or brown rice or other whole grain)<br />
1 can (14.5 oz) diced fire roasted tomatoes, undrained<br />
1 can (14.5 oz) diced fire roasted tomatoes with green chilis, undrained<br />
1 medium onion, chopped<br />
~2-3 handfuls of fresh kale (or other green) <br />
2 teaspoons garlic powder<br />
2 teaspoons onion powder<br />
2 teaspoons dried oregano<br />
2 teaspoons dried sweet basil<br />
sprinkling of sea salt <br />
3 Tablespoons tahini<br />
3 Tablespoons water<br />
Freshly grated cheese (optional) <br />
<br />
<b>Directions</b><br />
<ol>
<li>Preheat oven to 375.</li>
<li>Mix tahini and water until it's kind of "fluffy." Set aside.</li>
<li>Dump remaining ingredients into large casserole dish (at least 9x13) and mix well.</li>
<li>Add tahini mixture and mix again.</li>
<li>Bake approximately 35-40 minutes until the top begins to brown.</li>
<li>Remove from oven and grate thin layer of cheese over top.</li>
<li>Broil for 3-4 minutes until cheese is melted and beginning to brown.</li>
<li>Enjoy!</li>
</ol>
Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-74716321536909494522012-06-20T12:30:00.000-04:002012-06-20T12:30:03.218-04:00Kitchen EssentialsI recently completed our <a href="http://yourgreenlight.net/resources/" target="_blank">Sexy in Six</a> program with a couple of outstanding women who asked really great questions throughout our six weeks together. One of the things they suggested would be helpful is a list of the top items I keep on hand in my kitchen. Follows is my kitchen essential list:<br />
<br />
<b>Food*</b><br />
<ul>
<li><b>Garlic and Onion</b>--this is the foundation for just about everything I prepare, and both keep really well, which makes it easy to have on hand all the time. </li>
<li><b>Seasonal Produce</b>--there are ALWAYS greens in my fridge--usually some sort of lettuce and a cooking green of some sort, too. I like to browse fresh farmer's markets for additional items or enjoy the bounty from a friend's garden. In the grocery store it is often the case that fresh, in season produce is less expensive and more plentiful.</li>
<li><b>Carrots</b>--somehow this is a staple for us throughout the year. Great for eating raw, steamed up, juiced, or thrown into whatever I'm making. AND they are a sweet vegetable, which helps keep sugar cravings under control.</li>
<li><b>Pantry Staples</b>--we like beans at our house, so I generally have a can or two on the shelf in addition to dried beans (very inexpensive and much tastier than the canned variety). A great source of protein and fiber these little beauties are often combined with a whole grain (usually quinoa or brown rice) for a simple meal. I also like to keep a few cans of tuna and salmon in the pantry to make a cold salad or croquettes and add in some good omega fats. Speaking of fats, I use extra virgin olive oil for no-heat prep (salad dressing, hummus, pesto, etc.) and <a href="http://www.wildtree.com/Products/Grapeseed_Oil.aspx" target="_blank">Wildtree grapeseed oil</a> for cooking (order some by contacting me <a href="mailto:jenileewildtree@gmail.com">here</a>.). I keep butter on hand, too, for baking.</li>
<li><b>Freezer Fair</b>--edamame is top of the list for our freezer, because they make a great snack eaten alone, are a nice twist on the traditional hummus recipe, and can be added to stir fry easily for a great protein source. The freezer also houses any leftovers, which then get pulled out and combined into a one pot dish that somehow always turns out tasty, even though the variety of flavors is vast.</li>
</ul>
*Whenever possible, I choose local, fresh, and organic.<br />
<b> </b><br />
<b>Utensils</b><br />
<ul>
<li><b>Salad Spinner</b>--used every.single.day. I actually have 2. Greatest tool for greens every invented.</li>
<li><b>Knife and Cutting Board</b>--Until I purchased a high quality knife, I had no idea that a knife that fits in my hand would make food prep so much easier. Now, I take it on vacation with me. Seriously.</li>
<li><b>Knife sharpener</b>--essential for keeping my knife in tip-top shape and preventing slips and possible injury.</li>
</ul>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-62469918425078021142012-03-13T13:30:00.000-04:002012-03-13T13:30:03.066-04:00Broccoli Salad with AvocadoThis is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.<br />
<br />
<b>Ingredients</b><br />
1 Tablespoon whole grain mustard<br />
juice of 1 lemon<br />
4-5 Tablespoons extra virgin olive oil<br />
1-2 teaspoons honey <br />
1-2 bunches broccoli crowns, chopped<br />
1-2 carrots, chopped<br />
1-2 celery stalks, chopped<br />
red onion to taste, chopped<br />
1 can tuna, drained<br />
1/4 cup raw almonds, dry roasted in skillet<br />
1-2 avocado, sliced<br />
<br />
<b>Directions</b><br />
<ol>
<li>Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.</li>
<li>Place next 5 ingredients in a medium bowl and toss.</li>
<li>Taste dressing and adjust.</li>
<li>Pour appropriate amount over salad. Toss to coat.</li>
<li>Top with almonds and avocado slices.</li>
<li>Enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-73190519771140869902012-03-06T13:00:00.000-05:002012-03-06T13:00:07.022-05:00Chicken Salad--hold the mayoLove, love, love pulling together a leftover meal that doesn't feel like leftovers. This one came together beautifully and tasted even better than it looked.<br />
<br />
<b>Ingredients</b><br />3 Tablespoons brown rice vinegar<br />
2 Tablespoons soy sauce (I used Tamari)<br />
2-3 teaspoons freshly grated ginger<br />
1 Tablespoon evaporated cane juice (sugar)<br />
1/4 cup <a href="http://www.wildtree.com/Products/Details.aspx?ProductID=255">Wildtree Garlic Grapeseed Oil*</a> or canola or sesame oil <br />
leftover chicken, cut into small pieces<br />
carrots, finely chopped<br />
celery, finely chopped<br />
red onion, finely chopped<br />
mango, finely chopped<br />
cabbage, shredded (didn't have this on hand, but it would be so good)<br />
salad greens<br />
peanuts, optional<br />
<br />
*email <a href="mailto:jenileewildtree@gmail.com">here </a>to order.<br />
<br />
<b>Directions</b><br />
<ol>
<li>Prepare salad dressing first by combining first 5 ingredients in a jar with tight fitting lid. Shake to mix and set aside.</li>
<li>Combine remaining ingredients, except salad greens and peanuts, in large bowl. Toss to mix.</li>
<li>Give the dressing another shake and pour over salad. Toss to evenly coat.</li>
<li>Serve over salad greens topped with peanuts.</li>
<li>Enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-7653972225323699292012-02-07T15:30:00.000-05:002012-02-07T15:36:09.031-05:00Simple Supper with StaplesI don't know what we've been eating at our house, because I feel like I haven't been doing a whole lot of cooking.<br />
<br />
But last night I was determined to create something that tasted yummy, could be made with what we had on hand, and was easy to get on the table quickly.<br />
<br />
I believe I succeeded.<br />
<br />
Check out what's in your pantry/fridge and have confidence you can create a healthy meal in a flash!<br />
<br />
<b>Ingredients</b><br />
Garlic Grapeseed Oil (or other high heat oil or email <a href="mailto:jenileewildtree@gmail.com">here</a> to order) <br />
1 red onion, chopped <br />
3-4 carrots, washed and chopped<br />
1 15 oz can Red Kidney Beans, drained and rinsed<br />
1 bunch of collards, washed and chopped<br />
salsa to taste<br />
cooked quinoa (or other whole grain) <br />
guacamole (optional)<br />
<br />
<b>Instructions</b><br />
Put grain on to cook, if needed. <br />
Put oil in skillet and warm over medium heat.<br />
Add onions, stir, and reduce heat to medium low.<br />
While onions cook, prepare greens (check <a href="http://greenlightrecipes.blogspot.com/2010/05/greenlight-basic-greens.html">here </a>for help) and chop carrots. Don't let the onion burn--stir occasionally.<br />
Add carrots while greens soak. Stir.<br />
Let onions and carrots cook a few minutes.<br />
Add kidney beans. Warm through.<br />
Add greens and stir to coat. Reduce heat to simmer.<br />
Add salsa. Stir.<br />
Serve over grain of choice (I chose quinoa, because it cooks quickly and was done about the same time everything else was.). Top with homemade guacamole (optional).<br />
Enjoy a simple supper with stuff from your stock!<br />
<br />
<br />Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-23018781913643908712011-12-20T11:38:00.000-05:002011-12-20T11:38:00.596-05:00Pomegranate and Orange SaladHoliday food is here. It seems greens are getting the shaft for most events I've attended this season, so I took this recipe to a family gathering and got several high 5 thank yous for the fresh glory (and beautiful color) it added to the food table.<br />
<br />
For help getting the seeds out of the pomegranate, I searched YouTube and found plenty of suggestions (like <a href="http://www.youtube.com/watch?NR=1&feature=endscreen&v=Y_KKvqQ2QxU">this </a>from Martha Stewart). Ultimately, you just gotta get in there and get your hands dirty. It's totally worth it!<br />
<br />
<b>Ingredients </b><br />
Juice from one Orange<br />
Equal amount of Extra Virgin Olive Oil<br />
Dollop of Dijon Mustard<br />
Dollop of Honey <br />
Sprinkling of sea salt<br />
Fresh lettuce, washed <br />
Pomegranate Seeds (as many or as few as you'd like)<br />
Red Onion, thinly sliced crescent shapes<br />
Slivered Almonds<br />
<br />
<b>Directions</b><br />
<ol>
<li>Mix first five ingredients in a jar with tight fitting lid and shake vigorously. Taste and adjust seasoning. Shake again and set aside.</li>
<li>Meanwhile, prepare the remaining ingredients and place together in large serving bowl (I like to stack them starting with lettuce, then onion, then pomegranate, then almonds).</li>
<li>Shake dressing again, taste, and adjust as needed. Pour over salad, toss, and serve.</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-31031211609225585662011-11-29T12:30:00.000-05:002011-11-29T12:33:06.879-05:00Carrots, Cashews, and CannellinisI'm so grateful for the fresh carrots our local farms are providing. I put together this simple salad with them that is warming (thank you, ginger!), even though it requires no cooking.<br />
<br />
<b>Ingredients</b><br />
4 teaspoons Extra Virgin Olive Oil<br />
2 teaspoons Tamari Soy Sauce<br />
~2 teaspoons freshly grated ginger (how warm do you want it?)<br />
juice of 1/2 lemon<br />
sea salt to taste<br />
2-3 medium carrots, washed and grated<br />
1 15 oz. can Cannellini beans, drained and rinsed<br />
1-2 leaves fresh greens (I used Swiss Chard), washed and finely chopped<br />
1 cup raw cashews<br />
<br />
<b>Directions</b><br />
<ol>
<li> Combine first 5 ingredients in jar with tight fitting lid and shake it up. Taste and adjust seasonings. Shake again and set aside.</li>
<li>Combine carrots, beans, and greens in medium size bowl. Toss.</li>
<li>Test dressing again and adjust to taste.</li>
<li>Pour over salad and toss to coat.</li>
<li>Add cashews just before serving.</li>
<li>Enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-31869610582181206632011-11-18T14:59:00.000-05:002011-11-18T14:59:00.192-05:00Sweet Potato Fries--the Wildtree Way!I cannot believe how stinkin' good these oven roasted sweet potatoes are. The blend from Wildtree was made for this--not it's stated purpose. Take note--this is a seasonal Wildtree item, so stock up* to get you through the winter.<br />
<br />
<b>Ingredients</b><br />
Sweet Potatoes (I used one huge one for 3 of us), washed<br />
Wildtree Natural Grapeseed Oil<br />
Wildtree Pumpkin Pie Spice Blend<br />
Sea Salt <br />
<br />
<b>Directions</b><br />
<ol>
<li>Preheat oven to 400 degrees. Be sure racks are in the middle of the oven.</li>
<li>Slice sweet potatoes into thin "chips." I cut the potato down the middle, placed the flat part on the cutting board and cut as thin as possible. It's helpful if you get them all about the same size so they cook evenly, but I got some super thin, which made them really crisp, and some not-so thin, which made them "meaty." I think just chunking them into bite size pieces would be good, too, and would require less time.</li>
<li>Drizzle some oil in the bottom of bowl (maybe a Tablespoon?) and add the blend (2-3 teaspoons depending on how many potatoes and how much flavor you want). Wisk until dissolved.</li>
<li>Add the sweet potatoes and toss to coat well--I had to use my hands here.</li>
<li>Place potatoes on cookie sheet in one layer (you can crowd them a little, if they are not thin sliced chips). It took 2 sheets for me.</li>
<li>Put both pans in the oven--I have to "stack" them, so I rotated the pans every 8 minutes (set a timer) to help them cook more evenly. </li>
<li>When edges start to curl, they're done. Cook until really brown for extra crispy chips.</li>
<li>Sprinkle with sea salt to taste and enjoy!</li>
</ol>
*Order by emailing <a href="mailto:jenileewildtree@gmail.com">here</a>. While you're at, check out all the other good (NATURAL!!) stuff Wildtree has to offer <a href="http://www.wildtree.com/Home/default.aspx">here</a>.Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-86113683696739249522011-11-10T07:00:00.000-05:002011-11-10T07:00:16.599-05:00Balsamic Glazed Beets<b>Prep time:</b> 5 minutes<br />
<b>Cooking time:</b> 7 minutes<br />
<b>Yield:</b> 4-6 servings<br />
<br />
<b>Ingredients</b><br />
3 1/2 lbs. beets- cooked, peeled, and sliced (click <a href="http://greenlightrecipes.blogspot.com/2010/01/beets-2-for-1.html">here </a>for help)<br />
Beet greens- washed<br />
3 T balsamic vinegar<br />
2 T pure maple syrup or honey<br />
1 T olive oil<br />
sea salt and pepper to taste<br />
1 t cinnamon<br />
<br />
<b>Directions</b><br />
1. In saucepan stir together vinegar, syrup or honey and olive oil.<br />
2. Add beets and greens and heat over moderate heat until heated through.<br />
3. Add cinnamon and salt & pepper to taste.<br />
4. Serve warm or at room temperature.<br />
5. Can be made one day ahead.Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-90799377658641510432011-11-03T13:00:00.000-04:002011-11-03T13:00:05.422-04:00Cabbage, Carrot, and Cashew SlawSimple slaw that is warming this time of year.<br />
This makes about 4 servings. <br />
<br />
<b>Ingredients</b><br />
Juice of half a lemon (5-6 teaspoons)<br />
3 teaspoons soy sauce<br />
6-7 teaspoons olive oil<br />
2-3 teaspoons freshly grated ginger<br />
sea salt to taste<br />
1/2 head fresh cabbage, shredded<br />
2-3 medium carrots, washed and shredded<br />
1 cup raw cashews, coarsely chopped <br />
handful of fresh cilantro, coarsely chopped<br />
<br />
<b>Directions</b><br />
<ol>
<li>Mix first five ingredients together in a jar with tight fitting lid. Shake vigorously. Set aside.</li>
<li>Combine remaining ingredients in medium size bowl.</li>
<li>Shake dressing. Taste. Adjust seasoning as needed.</li>
<li>Shake dressing one last time before pouring over slaw.</li>
<li>Toss to coat evenly.</li>
<li>Enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-21948651694332190032011-11-01T14:45:00.000-04:002011-11-01T14:46:15.494-04:00Wonderful Winter SquashWinter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.<br />
<br />
This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.<br />
<br />
<b>Ingredients</b><br />1/2 cup cooked winter squash<br />
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh<br />
1/4 cup flax seeds, ground (I use a coffee grinder)<br />
2 teaspoons cinnamon<br />
1/2 teaspoon sea salt<br />
1/3 cup maple syrup<br />
1.5 Tablespoons coconut oil<br />
1.5 teaspoons grated fresh ginger<br />
1 teaspoon vanilla extract<br />
<br />
<b>Directions</b><br />
<ol>
<li>Put everything in the bowl of a food processor and whirl away. </li>
<li>It it's too thick, add a little water. </li>
<li>Taste and adjust seasonings.</li>
<li>Serve at your next fall gathering and impress everyone there OR</li>
<li>Serve to some munchkins and let them guess what's included in the ingredient list.</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-5605790778979239022011-10-04T10:19:00.000-04:002011-10-04T10:19:00.489-04:00Arugula Apple SaladI am grateful for the return of greens at our local farmer's market.<br />
Also grateful for fall apples. <br />This is a quick, simple, delicious recipe that combines the two.<br />
<br />
<b>Ingredients</b><br />Arugula<br />
2 fresh apples (I used Winesap)<br />
Salted sunflower seeds<br />
1/2 Lemon <br />
Extra Virgin Olive Oil<br />
<br />
<b>Directions</b><br />
<ol>
<li>Rinse and spin the arugula in a salad spinner (so wish I had invented this essential kitchen tool).</li>
<li>Wash and cut apples into bite size pieces.</li>
<li>Squeeze juice of half lemon over greens and apples (hit as many apples as possible).</li>
<li>Drizzle with olive oil. </li>
<li>Scatter a smattering of sunflower seeds on top.</li>
<li>Toss and enjoy. </li>
</ol>
Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-929091156007078242011-09-22T15:30:00.000-04:002011-09-22T15:30:01.572-04:00Onion, Shiitakes, Greens, and BACON!In case you missed it, I once confessed how much <a href="http://greenlightrecipes.blogspot.com/2010/05/mustard-greens-corn-leeks-and-bacon.html">I love bacon</a>. If given the chance, I'd eat it everyday. Maybe even at every meal.<br />
<br />
But, alas, the expense and time it takes for bacon prep, not to mention the clean-up, prevent me from enjoying it very often.<br />
<br />
Or so I thought.<br />
<br />
Then <a href="http://www.wildtree.com/Products/Details.aspx?ProductID=926">Smoky Bacon Grapeseed Oil</a>* walked into my kitchen.<br />
<br />
I am forever changed.<br />
<br />
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!!!<br />
<br />
So, now when I'm home alone for lunch, it's a whole lot easier to whip up this little recipe just for me.<br />
<br />
<b>Ingredients/Directions</b><br />
Drizzle <i>Bacon GSO</i> in skillet and warm on medium heat.<br />
Add diced <i>red onion</i> and saute until translucent (3-4 minutes).<br />
Add chopped, fresh <i>shiitake mushrooms</i> and continue to saute a couple of minutes.<br />
Add chopped, fresh <i>greens </i>(I used collards) and saute a couple more minutes.<br />
Add leftover <i>brown rice</i> (optional) and warm through.<br />
Top with <i>sea salt</i> to taste<br />
<br />
<b>*Want a bottle of your own?</b> <a href="mailto:jenileewildtree@gmail.com">Email here</a> by <b>NOON Monday, September 26th</b>, 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 <a href="http://www.wildtree.com/Products/ByCategory.aspx">here</a>. <br />Proceeds from this order will benefit disaster response for <a href="http://www.chattanoogaredcross.org/">The American Red Cross</a>.Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-3109954699384385752011-09-20T18:00:00.000-04:002011-09-28T13:46:41.530-04:00Ginger Mashed Winter SquashYum.<br />
<br />
It's all that needs to be said about this one.<br />
<b></b><br />
<b>Ingredients</b><br />
Winter squash (butternut, sweet dumpling, delicata, etc.--use all the same or a combination of several)<br />
Freshly grated ginger (start with a teaspoon)<br />
A lot of cinnamon (no idea how much I put in!) <br />
<a href="http://www.wildtree.com/Products/Details.aspx?ProductID=149">Butter Flavored Grapeseed Oil</a>* or Butter (start with a Tablespoon)<br />
A drizzle of honey <br />
Sea salt to taste<br />
<br />
*Email <a href="mailto:jenileewildtree@gmail.com">here </a>to order.<br />
<b>Directions</b><br />
<ol>
<li>Preheat oven to 400 degrees. </li>
<li>Slice squash in half lengthways and scoop out seeds.</li>
<li>Place face down on a cookie sheet with a lip. Add enough water to cover the bottom of the tray.</li>
<li>Roast until a fork inserts easily. </li>
<li>Let cool slightly and scoop out flesh.</li>
<li>Add remaining ingredients and mash together. Adjust seasoning to taste.</li>
<li>Enjoy!</li>
</ol>
Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-87677315866434437822011-09-07T13:30:00.000-04:002011-09-07T13:30:02.082-04:00Comfort Food<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Still, I'm feeling deep sadness almost a week following her death. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
And fried chicken, the quintessential comfort food of the south. Lots and lots of fried chicken. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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. </div>
<div style="text-align: justify;">
<br /></div>
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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. </div>
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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.</div>
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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. </div>
Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-33084704684360965422011-08-15T12:30:00.000-04:002011-08-15T12:30:03.106-04:00Cucumber, Tomato, Chick Pea SaladWe got a butternut squash in our CSA box this week. I was shocked. Especially since sweat was beginning to puddle in my shoes. Guess that means summer is close to an end.<br />
<br />
This simple recipe includes so many of my favorite summer flavors, so I'm putting it in the weekly rotation until all the ingredients play out. It won't be long before they'll all be a distant memory.<br />
<br />
<b>Ingredients</b><br />
1 medium cucumber, peeled if you like, and cut into quarters<br />
sea salt <br />
2 small tomatoes, chopped<br />
1/2 small Vidalia onion, chopped <br />
Sprinkle of <a href="http://www.wildtree.com/Products/Details.aspx?ProductID=139">Wildtree Dill Dip Blend</a>*<br />
Drizzle of <a href="http://www.wildtree.com/Products/Details.aspx?ProductID=256">Natural Grapeseed Oil</a>* <br />
1 15oz. can of Garbanzo Beans, drained and rinsed<br />
Salad greens<br />
<br />
* Email <a href="mailto:jenileewildtree@gmail.com">here</a> for details and/or to order. <br />
<br />
<b>Directions</b><br />
<ol><li>Slice cucumber and place in a colander. Sprinkle with sea salt and let sit in sink while preparing remaining salad.</li>
<li>Combine remaining ingredients up to and including beans in a medium size bowl. Toss to coat. </li>
<li>Shake cucumbers in colander and lightly press out water. Add to bowl. Toss to coat.</li>
<li>Let sit in refrigerator for an hour or more to bring out flavors or serve over salad greens immediately.</li>
<li>Enjoy! </li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-13944899218124513432011-08-08T16:00:00.000-04:002011-08-08T16:07:27.496-04:00Lemon, Basil Pesto Meal (No heat involved)It's almost too hot lately to keep the computer running, but I'm sacrificing for the 3 folks who read this blog with a dinner I surprised myself with just last night. It's pretty quick and definitely cool, which we need on these 105 Heat Index days.<br />
<br />
I have modified my pesto slightly to include some salad greens. The reason is 2-fold:<br />
<ol><li>It keeps the pesto green.</li>
<li>It gets salad greens in my child without complaint.</li>
</ol>The meal is enough for two generous servings, but quantity of ingredients can easily be increased to serve more. The pesto made enough for the meal several times over. Or just to dip with crackers or slather on bread for an appetizer.<br />
<br />
<b>Ingredients for Pesto</b><br />
1-2 garlic cloves, peeled<br />
1/4 cup pine nuts<br />
juice of 1 lemon<br />
1/4-1/3 cup olive oil<br />
1/2 salad spinner filled with fresh basil, parsley, and salad greens<br />
sea salt to taste<br />
<br />
<b>Directions for Pesto*</b>--put all ingredients in a food processor and turn it on. Taste and adjust seasonings.<br />
<br />
<b>Ingredients for Meal</b><br />
1 can tuna, drained<br />
1 summer squash, washed and cut into chunks<br />
5-8 grape tomatoes, washed and quartered<br />
Pesto to taste<br />
Salad greens<br />
<br />
<b>Directions for Meal</b>--put tuna, squash, and tomatoes in a bowl. Add pesto and toss to coat. Serve over salad greens.<br />
<br />
*I love having extra pesto around for a quick salad side. Try putting on chopped summer squash or mix with tomatoes and feta or add to lightly steamed carrots. Simple and fast, and the taste is divine!Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-61329402647242066792011-07-28T11:59:00.000-04:002011-07-28T11:59:00.516-04:00Leisurely, Lovely BreakfastMy teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.<br />
<br />
<b>Ingredients</b><br />
Butter (or <a href="http://www.wildtree.com/Products/Details.aspx?ProductID=149">Butter Grapeseed Oil</a>*)<br />
Some vidalia onion, chopped<br />
Red Pepper (I used roasted, which made it really sweet tasting)<br />
Hand full of greens, coarsely chopped<br />
3-4 eggs, beaten (I used 1 per person)<br />
Sea salt and freshly ground black pepper <br />
Fresh basil, chopped<br />
Feta cheese<br />
<b><br />
</b><br />
<b>Directions</b><br />
<ol><li>NOTE: This works best in a non-stick skillet. </li>
<li>Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.</li>
<li>While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.</li>
<li>If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.</li>
<li>Pour eggs over veggies and distribute evenly. </li>
<li>Cook on medium/medium-low heat until egg is firm.</li>
<li>Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.</li>
<li>Cut into slices, top with basil and feta, and enjoy a grand start to your day!</li>
</ol>*Email <a href="mailto:jenileewildtree@gmail.com">here</a> to order.Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-4606422759988306282011-07-24T02:31:00.000-04:002011-07-24T02:31:01.126-04:00Orange and Blue Salad<b><span style="color: blue;">Take a few carrots, wash them, cut the ends off, and grate them in a food processor (or coarsely chop). </span><br />
<span style="color: orange;">Put them in a bowl. </span><br />
<span style="color: blue;">Add some fresh, washed blueberries until the proportions look right. </span><br />
<span style="color: orange;">Drizzle with </span><a href="http://www.wildtree.com/Products/Details.aspx?ProductID=185" style="color: #666666;">Zesty Lemon Grapeseed Oil</a><span style="color: orange;"><span style="color: blue;">*</span> and mix until well coated. </span><br />
<span style="color: blue;">Season with sea salt and (a generous amount of) freshly ground black pepper. </span><br />
<span style="color: orange;">Toss again. </span><br />
<span style="color: blue;">Taste and see if seasoning needs adjusting. </span><br />
<span style="color: orange;">Adjust as necessary. </span><br />
<span style="color: blue;">Top with roasted, salted sunflower seeds.</span></b><br />
<b><span style="color: orange;">Sing the Auburn fight song as you enjoy!</span></b><br />
<br />
*Email <a href="mailto:jenileewildtree@gmail.com">here</a> to order this summer must have!<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/y4qM6K_IBfU" width="425"></iframe>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-63759935799859173552011-07-14T21:00:00.000-04:002011-07-14T21:00:03.856-04:00Zebra Legs (aka Super Summer Snack)The summer schedule is catching up with me. Let me re-phrase: the <i>lack </i>of a schedule this summer has tagged me. With traveling, holidays, birthdays, and no-childcare days the eating at our house has been fast and loose--cut up some veggies, open a can of beans, throw it together with some oil and vinegar and call it dinner.<br />
<br />
Thankfully, we caught a slight respite while vacationing with friends for the 4th. We took, consumed, and brought home enough food to feed all 6 of us for a month. We ate well and were introduced to the greatest, kid friendliest, yummiest <strike>summer</strike> year round snack ever.<br />
<br />
Take a banana and cut it in half long ways (we had big bananas to start with so we cut them in half short ways, too). Spread Nutella or dark-chocolate-peanut butter on one side and top with remaining side. Wrap in plastic wrap and put it in the freezer. Freeze an hour or two or preferably overnight (if you can stand to wait).<br />
<br />
We nicknamed them zebra legs, which the kids thought was hilarious. At 11am this morning my 4 year old son said , "I'm hot. I think I need a zebra leg to cool me off."<br />
<br />
Guess who thought the name was hilarious then?Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-67643177364811691252011-06-29T16:30:00.001-04:002011-06-29T16:30:00.488-04:00Red, White, and Blue DinnerLove this simple dish to celebrate the 4th (how many red, white, and blue meals can there be?), AND I didn't have to turn on the heat producers in my kitchen, AND my husband thanked me for not only a great meal, but also minimal kitchen clean-up. Set yourself up for a yummy holiday with this one! <br />
<b><br />
</b><br />
<b>Ingredients</b><br />
Couple of peaches, skin removed or a healthy chunk of watermelon, seeds removed<br />
A vine ripe, luscious tomato, diced<br />
A sprinkling of blueberries<br />
A bunch of fresh basil leaves, finely chopped (this is the key ingredient--don't skimp)<br />
1 can of chunk, white tuna, drained<br />
Olive oil and rice vinegar to taste<br />
Sea salt to taste<br />
Salad greens (optional) <br />
<b><br />
</b><br />
<b>Directions</b><br />
<ol><li>Combine everything in a bowl (NOTE: I cut peaches over the bowl to be sure to catch all the sweet juice).</li>
<li>Toss to coat. </li>
<li>Taste.</li>
<li>Adjust seasoning.</li>
<li>Enjoy (cue patriotic music and fireworks)!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-61791248818734259232011-06-22T05:30:00.000-04:002011-06-22T05:30:01.471-04:00Tomato, Cucumber, Kohlrabi salad with Cilantro PestoThe Easter Bunny was good to us this year bringing several little pots of herbs. One in particular has done extremely well--cilantro. So glad this one decided to be the herb of choice, because it's one of my favorites. I decided to use a chunk of our harvest to make pesto to serve as the dressing for the veggies multiplying in my fridge. It turned out so yummy I had to distract my four year old with a homemade popsicle to keep him from eating all the pesto on crackers (our preferred taste-test method). Hope it's a winner at your house, too!<br />
<br />
<b>Ingredients</b><br />
1-2 garlic cloves<br />
2 cups cilantro, washed*<br />
1/2-1 cup parsley leaves*<br />
1/4 cup pumpkin seeds<br />
1/4-1/3 cup Extra Virgin Olive Oil<br />
sea salt to taste<br />
Veggies that need eating--couple of tomatoes, cucumber, summer squash, kohlrabi, etc.<br />
a little feta cheese ('cause feta makes everything betta!)<br />
*I decided not to get anxious about the stems of the cilantro or parsley, because it was quite a lot of leaves to pull. Didn't seem to make a difference in the final product, so pull the leaves away from the main stem, but do it several leaves at a time to keep it simple. Also, small hands can help here!<br />
<br />
<b>Directions</b><br />
<ol><li>Add garlic to bowl of food processor or blender and chop.</li>
<li>Add cilantro and parsley to garlic, chop, then add pumpkin seeds and chop.</li>
<li>With the blade running, add olive oil and sea salt.</li>
<li>Taste and adjust seasonings. </li>
<li>Combine chopped up veggies and feta and toss with pesto to coat well.</li>
<li>Enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-75548094125916860012011-06-16T10:02:00.003-04:002011-06-16T10:02:00.729-04:00Simple Summer SnackThis is easy to make and keep on hand for a high protein, high calcium snack.<br />
<br />
<b>Ingredients</b><br />
1-2 cloves garlic<br />
Handful (maybe 1/4 cup?) of fresh, flat leaf parsley <br />
juice of one lime (or lemon) <br />
1 15oz can white beans, drained and rinsed<br />
1/3 cup extra virgin olive oil <br />
Salt and pepper to taste <br />
<br />
<b>Directions</b><br />
<ol><li>In the bowl of a food processor combine first 3 ingredients and process. Scrape down sides.</li>
<li>Add beans, salt, and pepper and process. With the blade running, add olive oil. </li>
<li>Taste and adjust seasonings.</li>
<li>Enjoy with fresh from the garden veggies (cucumber, squash, carrots, kohlrabi, etc.)</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0tag:blogger.com,1999:blog-1913091217625602425.post-7139166747559640622011-06-11T17:00:00.002-04:002011-06-11T22:02:39.283-04:00Quick Cucumber SaladCucumbers are one of those summer crops that can quickly overtake your fridge, which helps me understand why someone came up with the pickling option. Today, I found a simple way to enjoy cucumbers as a side dish (i.e. use up several at once!), leave the oven in the "OFF" position, and give thanks for cucumber's ability to keep me cool.<br />
<br />
<b>Ingredients</b><br />
2-3 small to medium size cucumbers, washed and quarter chopped* (remove skin if you'd like)<br />
1/2 small red onion, chopped<br />
Fresh parsley leaves, chopped<br />
Rice wine vinegar<br />
Extra Virgin Olive Oil<br />
Sea Salt and freshly ground black pepper to taste<br />
<br />
*I removed skin from some, cut in half, placed flat side down, and cut in half again. Then chopped into smaller pieces.<br />
<br />
<b>Directions</b><br />
<ol><li>Combine cucumbers, onion, and parsley leaves.</li>
<li>Drizzle vinegar, olive oil, salt, and pepper and toss to coat. Taste and adjust seasonings.</li>
<li>Cool off and enjoy!</li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com1tag:blogger.com,1999:blog-1913091217625602425.post-74429847455581380702011-05-23T22:22:00.000-04:002011-05-23T22:21:01.015-04:00Companions Quinoa SaladThere is a group of women ("Companions") for whom I am so grateful, I am dedicating this recipe to them. We gather twice a year for brunch to celebrate the conclusion of a study, and I took this as my contribution today. Our group is sort of like this salad--simple, yet complex and oh-so-rich and yummy.<br />
<br />
<b>Ingredients</b><br />
1 cup uncooked quinoa, washed in a fine mesh strainer<br />
just under 2 cups water<br />
3 T fresh lemon juice (about 2 lemons)<br />
3 T extra virgin olive oil<br />
sea salt to taste<br />
1/2 red onion, finely chopped<br />
leaves of your favorite green (I used rainbow chard and included the stems), finely chopped<br />
feta cheese to taste (not much--maybe 1/8 cup to start?) <br />
1-2 avocado, chunked<br />
about 1/4 cup sliced almonds, toasted in a dry skillet<br />
Additional greens (for eating and/or garnish)<br />
<br />
<b>Directions</b><br />
<ol><li>Placed well washed quinoa and water in saucepan with tight fitting lid<b>. </b>Bring to a boil, reduce to simmer, and set a timer for 15 minutes. Check at 15 minutes to be sure most of the water has been absorbed. Let cool. I like to make this the day before I plan to use it, so it's cool when I add remaining ingredients.</li>
<li>Mix lemon juice, olive oil, and sea salt in a jar with tight fitting lid and shake to mix. Set aside.</li>
<li>Add onion, greens, and cheese to quinoa. Mix. Shake lemon juice and oil once more and add to quinoa mixture. Toss to coat well.</li>
<li>Before serving, add avocado chunks and almonds.</li>
<li>Serve over greens.<b></b></li>
<li>Enjoy!<b><br />
</b></li>
</ol>Jeni Leehttp://www.blogger.com/profile/05692627774009747830noreply@blogger.com0