1 c. of chickpeas, provides 164% of the recommended daily amount of molybdenum, mineral that traps sulfites--- energy-draining preservatives found in packaged food---and flushes them out of the body. These legumes are also full of soluble fiber, which forms a gel-like substance in the digestive tract that soaks up toxins and pollutants before they can make you sick or cause real health damage. SO...eat hummus, or add chickpeas to you salad!
I'm so encouraged about Meatless Monday. I've discovered that my family is on board!! Since I do the majority of the cooking, if I cook meatless, that's what we eat. But, there is still meat in the house and someone could choose to make themselves something other than what I'm cooking. I had decided not to be demanding about this, but also only provide a meatless cooked meal.
Tonight, we had pancakes with fresh fruit syrup. Richard makes the pancakes when we have them. He doesn't use a recipe, he has it memorized. They are delightfully light and delicious. I had some lettuce salad that needed to be eaten so we also each had a bowl of that. Not a great combination, but good just the same! When our son saw what we were having he turned his nose up and said "Pancakes? with no MEAT?" I told him there was some turkey bacon in the fridge and he could cook it for himself if he wanted. As soon as I said that my husband piped up and said "NO! It's MEATLESS MONDAY!...NO MEAT!!"
Cole made no arguments and ate his pancakes. I was so happy with how this situation resolved itself!
This afternoon I made a cherry pie for dessert. I wouldn't consider this my most elegant meal, but each item, on it's own, is delicious! I just had to remind myself for the reason behind going meatless on mondays.
Fresh Fruit Syrup
Just cut up your choice of fresh fruit and simmer slowly
in water and sugar until it thickens a bit.
2 c. white flour
1/4 c. corn meal
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. sugar(white or brown or combo)
1/3 c. oil
Add milk to make batter consistency
(picture is from our 2009 garden)
NUTS~POULTRY~GREEN LEAFY VEGETABLES~FISH
According to a new study by Columbia University a diet rich in these foods has a powerful effect at staving off Alzheimer's disease. The study also concluded that butter and red meats were two foods to avoid. I have recently discovered how much I like kale...a green leafy vegetable. It's perfect to add to white beans or chick peas along with olive oil and garlic for a tasty side dish with fish.
Spinach is another green that is easy to add to a daily diet. It won't be long until the first picking of fresh spinach will be ready in our gardens and you will find it at the local farmer's market...perfect for salads, or in soups and quiches. A healthy boost to any diet.
Red Lentil Coconut Curry with Brown Rice Pilaf
This is an incredibly delicious recipe! It's the first time I've tried it, but it won't be the last!
It's from the Simply In Season cookbook, and it's found in the 'summer' section.
It is a bit labor intensive, but the time it took was worth it. Just don't plan to cook it and eat it in a half hour! I made a simple brown rice pilaf to serve the curry on. Choose your favorite rice dish to serve it on such as white rice, a pilaf, or couscous would be good ,too!
Red Lentil Coconut Curry
Saute 1 large onion in 1 Tbsp. oil until transparent but not browned
Add and reduce heat to low:
1Tbsp. minced garlic
1 Tbsp. minced fresh ginger root (I added a bit more)
2 tsp.curry powder
1/2 tsp. each ground turmeric, ground cumin, pepper
1/4 tsp. ground red pepper
1/4 tsp. ground cinnamon
2-3 bay leaves
Cook and stir constantly for 3 minutes; do not let spices and onion brown.
13.5 ounce can coconut milk (unsweetened)
1/4 c. soy sauce
1 c. tomato sauce
Simmer on low heat for 20 minutes, stirring often.
While the above mixture simmers, in saucepan cook for 15 minutes:
2 c. dried red lentils
5 c. water
After the 15 minutes, add the lentil mixture to the soup pot.
Add to soup pot and cook over medium heat until tender:
1 medium head cauliflower cut into florets
1/4 head cabbage, cut into chunks
1 large sweet potato cut in 1-inch chunks
1-2 c. peas (optional-I did not add)
If using peas, add at the end of cooking time.
I thought I'd post a picture of my 'growing up' years since this post is about memories. This was a birthday party when I was 6 years old. I'm at the back on the left.
Actually, I'm writing this on Tuesday morning. How did it get to be Monday again and I haven't posted for a week!? It was a busy week. We had our grandkids here for a few days again this week, and once they left and went back home, we had to recouperate!! I forgot how much energy it takes to be around kids. They are constantly on the move and needing or wanting something. But, they are precious little bundles of joy.
As for meatless Monday here, it was not a very exciting one. Growing up, one meal I remember my mom cooking often was macaroni and tomatoes. Just cooked elbows with a quart jar of home canned whole tomatoes added. I loved that dish! So, last night, that is what I made with a few additions. Adding a good dose of curry powder and a topping of yogurt turns it into a treat. Richard said it tasted "middle eastern'. We also had green beans. I also carmalized a bunch of onions and added home canned green beans, which is another favorite from growing up, except that my mom always added bacon to this dish.
It's funny how we all have food memories of our growing up years. We were talking about that this weekend and I found it so interesting that my brother said one of his favorite dishes and memories was my mom's potato soup. I remember her making it, but it never impacted me like it did him. Fo me, it was her endive cooked with bacon in a sour gravy, or pickeld tongue and heart. Yes, you heard me correctly...tongue and heart!
She would cook a whole beef heart and tongue, chunk it up, and place it in a gallon jar with lots of sliced onions. It was soooo good. I've been hungry for it lately so I have an order for the tongue and heart from my farmer neighbor who raises organic and grass-fed beef. Liver is the other item on reserve. He's butchering in May so I'll get it then. I love liver and onions with tons of onions and a bit of bacon added. It's a once in a year indulgence since it is not the healthiest meal.
SO...tell me .... what are you favorite childhood dishes. What foods do you remember from growing up??