Random Acts of Kindess: Martin Luther King Day of Service

Dr. Martin Luther King, Jr. asked, "What are you doing to help others?"  Our merry band of volunteers celebrated Dr. King's birthday by preparing, cooking and serving 83 hot meals for those in need through a local Community Meals program sponsored by the Pottstown Cluster.  Twenty volunteers of all ages worked together to make this meal a success!

On the menu was a delicious pasta with a creamy butternut squash sauce (see recipe below), made possible by a generous donation of beautiful, fresh butternut squash and onions by Barry Davis Produce Stand.  Be sure to like them on Facebook, and visit their stand for fresh fruit and vegetables.  A huge thank you to Barry and Peggy Davis! ♥

Preparation for this Monday meal started on Saturday, when volunteers arrived at our house armed with cutting boards, peelers and knives.  Six hours later, the veggies were prepped, cooked and the sauce was very close to being ready.  Emmanuel Lutheran Church donated a ham that we diced, pan fried and added to the yummy sauce.

Everyone loved the meal!

Here is the pasta recipe that makes 4 servings.  I multiplied it many, many, many times, using 100 cups of onions and about 14 squashes, although I may have lost track. 

PASTA WITH A CREAMY BUTTERNUT SQUASH SAUCE
PRINTER-FRIENDLY RECIPE

Serves 4

Ingredients:

1 1/2 tablespoons olive oil
1 cup onion, diced
2 cloves minced garlic (I use the stuff in a jar from Costco)
4 heaping cups peeled and diced butternut squash
2 cups chicken stock (I used the concentrated kind in a jar, also from Costco)
1/8 teaspoon thyme
1 bay leaf
salt & pepper, to taste, being sure to taste as you go

12 oz. ham, diced (optional)
1/4 cup grated Parmesan cheese
1/4 cup heavy cream

2/3 lb. pasta, cooked to al dente (I used farfalle)

Directions:

Heat olive oil in large skillet. Sauté diced onion until browned, about 5 minutes. Stir in garlic and diced butternut squash and cook another 3 minutes. Add chicken stock, thyme, bay leaf, salt and pepper. Cover and bring to boil. Reduce heat and simmer for 10 minutes or until squash is tender. Remove bay leaf and puree in blender until completely smooth. Heat skillet.  Add diced ham and fry until browned.  Stir in ham bits, Parmesan cheese and cream. Toss with cooked pasta, serve and enjoy!

The Pottstown Cluster helps individuals make real progress in moving from dependence to productive self-sufficiency.  In addition to providing hot meals to those in need in the Pottstown community, the Cluster distributes groceries through its Food Pantry, and its Dry Goods program provides clothing, personal hygiene products and cleaning supplies.  Read about these wonderful programs and others HERE.

You can help!  Make an online donation through the secure website, and learn how you can volunteer.  "The time is always right to do what is right." ~Dr. Martin Luther King, Jr.

~Merrill ♥

Quinoa Casserole

Well, hello there!  I have been as busy as a bee with the grand opening of TimeCycled, my awesome vintage shop on Etsy.  It's been great fun scouring thrift shops, yard sales and auctions to find neato merch to include in my new shop.  Ivy Lane Designs is still going strong with 5,669 sales, offering handmade recycled nifty gifties.  Check them out!  

Tonight I made a healthy quinoa casserole that we thoroughly enjoyed.  It's vegetarian, or vegan, and gluten-free.  Feel free to substitute whatever veggies you have on hand for those listed.  This recipe is super versatile.  I included cilantro because we love it!  If you're not a fan, just omit it.

QUINOA CASSEROLE

Printer Friendly Recipe

INGREDIENTS

• 1 cup quinoa, uncooked
• 1 tablespoon, plus 2 teaspoons extra virgin olive oil, divided
• 2 cups vegetable stock
• 1 onion, chopped (I use a large white one)
• 1 green or red pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup zucchini, cubed (about 2 small)
• 1 15-ounce can black beans, rinsed and drained
• 1 4-ounce can diced green chiles
• 1 28-ounce can diced tomatoes, drained
• 1 cup frozen corn
• 1 bunch fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 1/2 lime, juiced
• Salt

• 2 cups pepper jack cheese, shredded (we use dairy-free Daiya brand) - this will go on top, so do not mix it in with the rest

DIRECTIONS

Preheat oven to 375º F.  Spray a 9x13 baking dish with cooking spray.  Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cold water for at two minutes.  Drain.  In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat.  Add the quinoa and cook, stirring, for one minute.  The quinoa will begin to dry out and pop a little.  Add the vegetable stock.  Stir and bring to a boil.  Turn the heat down to low and cook, covered, for 15 minutes.  Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Add onions and peppers and cook, stirring occasionally until soft, about 5 minutes.  Add garlic and zucchini and cook 3 more minutes.

Transfer quinoa to a large bowl.  Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice and salt to taste.  Mix thoroughly and transfer to prepared baking dish.  Bake 30 minutes, top with cheese and bake 10 minutes more or until melted and just beginning to brown.

Serve and enjoy!

~Merrill ♥ 

 

36 Diet Cookbooks: Lose Weight and Feel Great!

I love cookbooks!  Healthy vegan cooking is my latest interest, ever since my beloved jumped feet first into a plant-based diet.  He's now lost 40 lbs. without even trying!  Rather than take my chances and buy cookbooks that I may never use, I audition them, thanks to my local library.  Test drive before you buy.

Click on the titles listed below for a description of each cookbook.  Our library allows us to reserve books online for free, which is one of the best deals around!

Stack #1:

• The Kind Diet 
• You Won't Believe It's Vegan
• This Crazy Vegan Life
• Blissful Bites 
• The 30 Minute Vegan
• Vegan Indian Cooking 
• New Vegetarian Cooking
• Vegan Cooking for Carnivores (this is the first book from those auditioned that I bought.  It's written by Ellen's personal chef.  Other than it being a little light on the spices, everything I have made has been delicious).  
  

Stack #2:

• Vegan Holiday Kitchen
• Short-Cut Vegan
• Vegan Soups and Hearty Stews for All Seasons
• The 30 Minute Vegan's Taste of the East 
• The Vegan Table 
• Simple Vegan 
• The Inspired Vegan

Stack #3:

• The Accidental Vegan
• Refresh 
• Vegan Family Meals 
• Sweet Vegan 
• Babycakes Covers the Classics 
• How it All Vegan 
• Quick and Easy Vegan Bake Sale 
• Appetite for Reduction 
• The Sexy Vegan Cookbook (This is my daughter's favorite of the bunch.  She made the pumpkin roll, which is to die for!)
• Vegan Soul Kitchen 
• Vegan Lunch Box

Stack #4:

• 125 Best Vegan Recipes 
• The Vegan Family Cookbook 
• The Best Veggie Burgers on the Planet 
• Main Street Vegan 
• Let Them Eat Vegan 
• Sweet & Easy Vegan 
• Speed Vegan 
• Gluten-Free Vegan Comfort Food 
• Great Chefs Cook Vegan

Here's to healthy cooking and eating!

~Merrill ♥    

Meatless Monday: Chana Masala

Chana Masala is a healthy and hearty delicious dish.  New to Indian cooking?  No problem!  This simple recipe is the perfect introduction and will make your kitchen smell like heaven!  It's a family favorite.     

PRINTER FRIENDLY RECIPE

INGREDIENTS 

1 Tbsp. vegetable oil 
2 medium onions, diced 
1 clove garlic, minced 
2 t. fresh ginger, grated 
1 fresh jalapeno, minced 
1 Tbsp. ground coriander 
2 t. ground cumin 
1/2 t. ground cayenne pepper  
1 t. ground turmeric
2 t. cumin seeds, toasted and ground
2 t. paprika
1 t. garam masala
1 15-ounce can of diced tomatoes with their juices
2/3 c. water
2 15-ounce cans chickpeas, drained and rinsed
1/2 t. salt 
1/2 lemon, juiced

DIRECTIONS

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.  Reduce heat to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala.  Cook onion mixture with spices for 2 minutes, then add the tomatoes with their juices, stirring and scraping the bottom of the pan.  Add the water and chickpeas.  Simmer for 10 minutes, then stir in salt and lemon juice.

Chana Masala is often eaten with a type of fried bread called chole bhature that is on my list of recipes to try.  We serve ours with rice and naan and/or gluten-free cornbread.

Enjoy!

~Merrill ♥ 

Meatless Monday: Avocado Pesto Pasta

My family is working towards a healthier lifestyle.  My beloved's total weight loss to date:  30 lbs.  Wow!  HERE is what got him started.  I have been auditioning new healthy dishes that don't sacrifice taste and found success with this avocado pesto pasta.  Delicious!  It's rich and creamy and the cheese isn't missed at all.  And, it's super kid friendly.

Printer-friendly recipe

INGREDIENTS

1 lb. of your favorite pasta (I used brown rice penne)
1 bunch of fresh basil, reserve some leaves to use as a garnish
2 avocados, pitted and peeled
1/2 c. pine nuts
2 Tbsp. fresh lemon juice
3 cloves garlic
1/4 cup olive oil
1/4 vegetable broth
Salt and pepper to taste

DIRECTIONS

Cook pasta in boiling water per package instructions.  Drain.

To make the pesto sauce, combine the following in food processor:  fresh basil, pine nuts, avocado, lemon juice, garlic, olive oil and vegetable broth.  Process until creamy.  Season to taste with salt and pepper.

Combine pasta and pesto sauce.  Garnish each plate with remaining fresh basil leaves.

Enjoy!

~Merrill ♥

Recipe: Spinach Salad with Chicken and Avocado

Savor the end of summer with this quick and easy salad that is perfect for any weeknight (or, weekend).  We serve it as a main course all year round.  Omit the chicken for a vegetarian version, and the cheese for vegan style.

Click HERE for Printable version 

SPINACH SALAD:

8 cups chopped spinach (1 bag)
2 large tomatoes, diced
½ cup corn (frozen, canned or cut off the cob)
1½ cups chopped cooked chicken (a Costco or grocery store rotisserie chicken is the easiest way to go)
1 or 2 avocados, sliced (we looove avocado so I usually use two)

⅓ cup crumbled goat or feta cheese (personal preference or whichever you have on hand)
¼ cup toasted pine nuts

DRESSING:

3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Place all salad ingredients in large bowl.  Toss.

2. In a small bowl, whisk together the dressing ingredients. Pour over individual plates of salad (that way, if there is any salad leftover, it will keep until the next day.  Not so if the dressing is added to the entire bowl).

Serve.  Enjoy!

~Merrill ♥ 

Down 20 Pounds = Meatless Monday + Life-Changing Documentary

About a month ago, my beloved and I watched "Forks Over Knives" on Netflix.  My friend Vicki had recommended it last year, but we were busy with life and put it off, darn it!  You know how sometimes you wish you could have a do-over?  This is one of those times.  We have been telling everyone about this movie, which now includes you.  Don't wait.  Watch it right away.  TWO THUMBS UP! 

The documentary takes a look at the theory that most, if not all, degenerative diseases can be controlled, or even reversed, by following a whole-food, plant-based diet. The story traces the personal journeys of two pioneering researchers, Dr. T. Colin Campbell (author of The China Study and nutritional scientist at Cornell University) and Dr. Caldwell Esselstyn (top surgeon and head of the Breast Cancer Task Force at the world-renowned Cleveland Clinic).

Dr. Campbell was concerned in the late 1960s with producing high quality animal protein to bring to the poor and malnourished areas of the third world. While in the Philippines, he made a life-changing discovery: the country's wealthier children, who were consuming relatively high amounts of animal-based foods, were much more likely to get liver cancer. Dr. Esselstyn found that many of the diseases he routinely treated were virtually unknown in parts of the world where animal-based foods were rarely consumed.

These discoveries inspired Drs. Campbell and Esselstyn, who didn't yet know each other, to conduct several groundbreaking studies. One of them took place in China and is still among the most comprehensive health-related investigations ever undertaken. Their research led them to a startling conclusion: degenerative diseases like heart disease, type 2 diabetes and even several forms of cancer, could almost always be prevented - and in many cases reversed - by adopting a whole foods, plant-based diet.

Their website, FORKS OVER KNIVES, has so many interesting articles, videos and more. Check it out

  

Found on page 27 of the book:  “The fact that so many diseases are dependent on diet is the reason why, for health and healing, it is far better to rely on food (i.e., your fork) than surgery (i.e. the surgeon’s knife). Simply put: forks over knives.” 

Super duper news is that my husband was so moved by the film that he immediately adopted a whole-food, plant-based diet.  He dropped 20 lbs. in one month and feels like one hundred dollars.  He didn't over think it but rather jumped in feet first.   I am taking the more timid big-toe-in-the-water approach but will get there, and will keep you posted.  Our kids haven't noticed much of a difference.  Our son, who happens to have autism, has been gluten-free for 18 years, and our daughter is dairy-free, so modifying diets is our way of life.

I will be posting yummy plant-based recipes HERE that have all been taste tested and approved by my family.

When you watch the film, let me know what you think.

~Merrill ♥