Steele (the Day)

Functional Foodie Friday: Bruschetta Eggs

// February 25th, 2011 // 6 Comments » // Functional Foodie

What to do when it’s breakfast and you’re out of fruit? My first thought is to panic. I must have fruit at breakfast, but it was the end of the week and my grapefruit supply had been exhausted, I’d mindlessly munched all the apricots the night before and I’m left with an Ina Garten-style fridge.

Have you ever seen Ina’s refrigerator? There’s never anything in it! Poor woman, she probably doesn’t even have mismatched tupperware to store her leftovers. She certainly doesn’t have the 7 jars of nut butters that take up a whole shelf in my fridge.

I buy bruschetta in a jar at my local “store with the SEE-ment floor” when tomatoes are out of season here, which is like 11 months out of the year. The already-prepared tomato, basil, garlic, and olive oil mixture is delicious and has no unpronounceable ingredients – unless you say “earl” for “oil.” That would be mis-pronounceable.

Whether or not a tomato is a fruit or a vegetable depends on your perspective. Oxford Dictionaries claims “a tomato is technically the fruit of the tomato plant, but it’s used as a vegetable in cooking.” So there you go.

I’m just calling it breakfast. And a totally random one at that.

Toast some good bread – I used a slice of Gluten-Free Girl’s crusty bread from her cookbook. You can use any bread but the crunchy crust was delicious on this. Very bruschetta-ey. Scramble one egg plus one egg white with some hot sauce, a pinch of salt, and fresh ground pepper. Just as the egg is done, add a tablespoon (maybe 2 … 3?) of shredded cheddar cheese.Scoot the egg off to the side of the pan and throw a couple tablespoons of the bruschetta mixture in the pan to take the chill off. Drizzle a bit of olive earl on the toast, top with the egg, then the warmed bruschetta.

Easy peasy. No recipe here to speak of – you can throw anything on top of an egg. Sort of.

Tea today: Genmaicha

On being a fan

// February 23rd, 2011 // 5 Comments » // Faith, Family, My Fabulous Life

Twenty five plus years ago we were riding an elevator in 30 Rock/New York and it stopped to let some people in. I glanced at Ron Burgundy and he was standing there, jaw on the floor and this glazed look in his eyes. I looked to see the target of this frozen gaze – Connie Chung. He was star struck. He stood there with a gape that would hold a small cat, and I’m pretty sure got an elbow from me. He reminded me of the people who run into him in Home Depot or the candy aisle at Dollar General these days.

This talking head has legs???

I, too have been star-struck. At the US Open I stalked Andy Roddick, Rafael Nadal, and Roger Federer, who were all young enough to be my kids. (For the record, RB was pretty impressed with Anna WhatsHerNova, too). What is it about well-known people that turns us all into rubbernecks?

Which brings me to Carlos Whittaker. Last Friday my friend Sara told me he was going to do a concert in Iowa the following night, and I thought “I know him!” I knew I had to go see him perform. Sara convinced me it was unconscionable that I wouldn’t go. She even gave me ideas for back-up dates if RB couldn’t swing it. I’d seen Carlos lead worship online many times, and have his album on my favorite playlist on my iPod. I’ve followed his blog and tweets for years, and thought “He’s all that and a fresh artichoke!”

So I sent a text to RB asking him to puh–leeze take me to Ottumwa the next night, and I waited up for him to get home since he didn’t answer my text. Sometimes he forgets he has a phone. When he finally arrived he’s like “Who’s Carlos Whittaker?” but kindly agreed to take me, despite being buried in work (stupid sweeps month) and the 2 1/2 hour drive each way. I know, I’m spoiled.

Before the performance started, I worried that I should have brought some Depends. First, because I was the oldest woman there and second, I was so excited I thought I’d… never mind. When ‘Los came on stage and started performing, it was like 12 year old Beatlemania in my head again. Yes, I was that girl.

Source: Photobucket.com

But this time my mania was silent and brief. I’ve had more than one “come to Jesus meeting” over the years and learned the hard way who and what we are called to idolize.

Because when the lights went down and Carlos proceeded to bring the Word in music and his stage presence, all of a sudden it wasn’t about him.

It was about Him.

‘Los has amazing God-given gifts and talents, a load of energy, and a huge heart for Jesus. The lyrics. The music. The moves. The ink. He uses them all to glorify God and bring the Word and I seriously didn’t even think about who was doing all of this hootin’ and hollerin’ for the Lord for most of the concert. His amazing leadership just draws you in to that happy place where it’s just you and God.

I’d asked him on Twitter if we could have a photo op; he was most gracious and said yes. As he walked off stage he gave RB a hug first (whaaa??) and then I proceeded to thank him for bringing his gifts to Iowa, and of course told him hello from gitz and katdish. I was blessed by his kindness and humility. And he has really good teeth.

But I’m guessing he puts his pants on one leg at a time just like Connie Chung and Rafa and you and me.

….in God’s image.

Thanks for coming to Iowa, ‘Los. Hopefully next time you’ll get a chance to see the Butter Cow.

Tea tonight: Batavia gourmet green

Functional Foodie Friday: Coconut-Cashew Quinoa

// February 18th, 2011 // 3 Comments » // Functional Foodie

This is a totally stolen recipe from Dish by Trish. I went searching for quinoa recipes the other day and ran across this. I’m missing chewy grains (oh, I miss wheatberries!) and had picked up some red quinoa while perusing the bulk bins. It’s really pretty. Yes, I choose foods by their looks, like those adorable black-eyed peas. Don’t judge me until you’ve eaten this.

I can usually find a way to change a recipe up, but not this time, because the flavors were so unusual (to me) that I didn’t want to ruin it. I love the textures and the subtle hint of coconut, even though I haven’t quite figured out what Thai food is.

If you’re grossed out by that thing that looks like a little worm, it’s not. It’s just the germ. OK, that sounds even worse, but it’s a good thing, and this is delicious. Lots of healthy protein. PETA adores me right now. (Hope they don’t see that picture of me wearing Mom’s mink coat).

I don’t recommend anything other than fresh pineapple and ginormous cashews, though. This reheated well for lunch the next day, but I needed a few more fresh, crunchy cashews.

Who doesn’t? Anything good is better with nuts.

And this tastes like Spring in a bowl, which is really what we need here right now.

Coconut-Cashew Red Quinoa

1/2 cup coconut milk, unsweetened
2 shallots, sliced
1 small red onion, chopped
3 cups water
1 1/2 cups red quinoa, uncooked (I rinse for several minutes in a fine strainer first)
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen or fresh pineapple chunks, unsweetened and chopped
1/4 cup salted cashews, chopped

Heat coconut milk in a large saucepan. Add shallots and red onion and cook over medium-high heat for 2-3 minutes. Add water; bring to a boil. Add quinoa, sugar, salt and pepper; cover and cook on low heat for 20 minutes. Add pineapple and cashews and cook for additional 3-4 minutes, or until most liquid is absorbed. Garnish with fresh parsley or cilantro (I used cilantro). Serve hot.

Serves 6 at 3/4 cup each. 3/4 cup is an awfully small portion. Just sayin’.

Tea today: Young hyson

A Birthday, A Benefit, and a Pie

// February 13th, 2011 // 14 Comments » // Faith, Family, My Fabulous Life

I was going to do this sweet birthday post about Ron Burgundy. Sort of a behind-the-scenes thing like you never see him.

He turned 61 yesterday, and as you probably already know, it’s the new 31. Or so he thinks. He just needs longer socks when he runs in the cold, that’s all.

Instead, this is a day-after-birthday/Valentine post to talk about love. No, not the “Let us sell you roses for 50 bucks a dozen today” love. We’re not into that too much around here.

Love, the way God told us to love.

In a God-messes-with-you-to-see-His-purpose kind of evening, we attended a benefit dinner/auction Saturday evening for Bremwood Residential Treatment Center, where RB was the emcee. He’s done this gig for several years now, as he’s worked closely with the staff and several of the residents whom he features on Iowa’s Child. They are beautiful kids who never had a chance, until now. Until the likes of Bremwood.

While other tweens were cozying up to the flat-screens in their bedrooms, stalking friends on Facebook, arguing about parents’ discipline, complaining about not having the latest games for Xbox 360 or an iPhone4, these kids were struggling in a world where they only knew rejection, abuse, bullying, and loneliness.

Two of the kids, Ashley and Kenny, told their stories with amazing confidence and candor. In Kenny’s sincere words last night, he said “I came here basically because my Mom & Dad never wanted me.” He has had a fabulous mentor for the past seven years and has plans for college to study social work. He followed that with “If that doesn’t work out, I’ll go to culinary school.”

Now there’s a kid after my own heart. And redemption at its best. You go, Kenny.

The majority of the evening was spent in true benefit auction style, the auctioneer trying to get people to reach deep in their pockets to support Bremwood. And Ron Burgundy telling stupid jokes that he said I told him to say but I didn’t.

Then there was the silent auction, and a couple of items struck my fancy, only because of this.A baby who is wanted and loved and prayed for more than she will ever understand. A child whose Mom and Dad and Grandmas and Grandpas can hardly wait to hold and love and spoil. A child who will have a warm home, clothes on her back, and in due time, Curried Cauliflower Casserole in her tummy. A child who will grow up thinking her paternal Grandpa looks like this.

All. The. Time.

Because he does.

I greedily bid on two silent auction items – a purple tutu with matching bloomers and hat, and a little art table with stools that look like little paint buckets. I stalked the table so I wouldn’t get outbid, but gave up on the tutu when it hit $75. And only because of my experience with SAS, was I able to snag the art table.

We wanted it for this child. But we bought it for all of the Ashleys and Kennys out there who will never know a childhood of unconditional love and acceptance. And one day I will tell our Little Princess where the table came from and why. My prayer is that she will hold deep in her heart the love and grace for her friends who don’t have Moms, Dads, love, or art tables. That she will have in her gut the courage to stand up for them when they need someone to. That she will understand that God’s love and grace is exactly the same for the Ashleys and the Kennys as it is for her.

It’s big. Really big.

And about that birthday? Ho-hum. Sautéed scallops, roasted asparagus, baked potato, and lemon meringue pie.

Happy Birthday, Grandpa RB. Sixty-one is going to be your best year yet.

Tea today: Trader Joe’s Jasmine

Functional Foodie Friday: Roasted Curry Cauliflower

// February 11th, 2011 // 5 Comments » // Functional Foodie, My Fabulous Life

Mom used to fix a cauliflower dish that in reality couldn’t be classified as a vegetable. Church potluck dish? Yep. There’s a secret to keeping food warm at a potluck. It’s called cheese.

She passed the recipe down to me, and my eldest son lives for “Curried Cauliflower Casserole.” I think it’s quite possibly the only recipe he has memorized.

This is not that.

He may never speak to me again.

That contains lots of cheese, cream of something soup, and cauliflower. Granted it’s tasty. Actually, it’s delicious. But there’s some serious nutritional compromise when you throw cheese and a cream soup on top of a healthy cruciferous vegetable. I could get away with it at 30, but seeing as how your metabolism declines about one percent a year after age 30, something had to go. Mainly, calories. It was that or the pants. So I went for curry and cauliflower and left off the casserole part.

And kept the pants.

If you’ve been around these parts long enough, you know I’ll roast about anything to get a nice crunchy, caramelized edge to it. This cauliflower was no different. It’s simple, healthy, and still blends that great curry flavor with the nutty roasted cauliflower.

Trust me, you’ll love it.

Roasted Curry Cauliflower

1 large head cauliflower, cut in florets
3 tablespoons extra virgin olive oil
1 tablespoon curry powder
1/4 teaspoon sea salt

Preheat oven to 425°. Put cauliflower in a roasting pan and drizzle with olive oil. Massage the oil well into the florets so all are covered. Sprinkle curry powder and salt over the florets and mix well with your hands. Roast about 30-40 minutes until edges are nice and brown.

Eat. This serves 1 if you’re me, or 4 if you’re polite.

Tea today: Green with pomegranate and açai

If Only…

// February 8th, 2011 // 19 Comments » // Faith, My Fabulous Life

How often do we look at our circumstances and think “If only…”?

If only my child wasn’t sick…

If only I had more money…

If only I could find someone to spend the rest of my life with…

If only I’d get this job…

We’re pretty self-centered visitors here. Our vision tends to focus upon things changing for us, while we remain our same old self inside. We don’t want to do the work. We don’t want to submit. We don’t want to sacrifice. We don’t want to admit that the only real way for most things to change is to change our heart and our minds.

A renewed look with God-breathed eyes. It can’t be done alone.

The most beautiful renewals I have witnessed have come from renewed hearts, not a change in circumstances. A young woman who feels hopelessly single has a total transformation of her heart and finds that single isn’t hopeless after all. And pretty soon, she’s not even single. So very often a renewed heart will be followed by a change in circumstances, simply because we’re seeing them with new eyes.

Some of the most joyful people I know, from all outside appearances, have every reason to desire something to change in their lives – illness, suffering relationships, poverty. Yet they shine a light into darkness. And no, not all of these people are Christians, but I still believe deep down that God works in everyone, whether they believe in Him or not. He listens. He answers prayers. Sometimes the answer is yes, sometimes no, but it seems to me that more often than not His answer is “Wait.”

And in that wait, He changes things, mostly hearts, sometimes circumstances, but always with a firm hand of love. He knows what’s good for us. He know the things that separate us from Him and the person He wants us to be. And He disciplines us until in our hearts, we feel it. We believe it. We know it.

I’ve often prayed Darlene Zschech’s lyrics from Power of Your Love: “Lord renew my mind, as Your will unfolds in my life…” Those words speak volumes. His will be done; He makes all things new.

Seek the new; embrace the renewal. It’s life-giving.

You were taught, with regard to your former way of life, to put off your old self, which is being corrupted by its deceitful desires;to be made new in the attitude of your minds and to put on the new self, created to be like God in true righteousness and holiness.

Ephesians 4:22-24

This post is my contribution to the “One Word at a Time” blog carnival hosted by Peter Pollock. Visit his site for the other contributions and or follow #owaat on Twitter.

Tea today: Batavia Green

Functional Foodie Friday: Roasted Pumpkin with Brown Rice and Goat Cheese Stuffing

// February 4th, 2011 // 5 Comments » // Functional Foodie, My Fabulous Life

Yeah, yeah. Halloween is long past and the abundance of pumpkins is lacking. But if you happen to be lucky enough to still find these cute little sugar pumpkins in the store (I think Trader Joe’s still has them), here’s a fun and healthy way to serve them up. What? You don’t LIKE veggies and whole grains?

Fine. Then roast yourself up a centerpiece because this is adorable.

I actually made this last fall and am finally getting around to posting. Lame, I know. You could also use any kind of squash – acorn squash would be really good but if you’re going to try to stuff a butternut squash, well, good luck with that.

This dish provides its own edible bowl and can also be used for soups and stews. (Note I said used, not reused).The stuffing base can be just about any grain like quinoa, millet, or wild rice (yes, you can even use meat), a few veggies like peppers, celery, or asparagus, and something to give it some color.

Roasted Sugar Pumpkin with Brown Rice and Goat Cheese Stuffing

(makes 1 hefty serving)
1 small sugar pumpkin
1 teaspoon canola oil
1 teaspoon butter/canola blend
Fine grain sea salt
4 chopped white mushrooms
1/4 cup finely chopped onion
1/4 tsp fresh chopped thyme
1/4 tsp fresh chopped marjoram
3/4 cup cooked brown rice (cooked in chicken stock/broth)
2 T dried cranberries
2 T chopped pecans
2 oz goat cheese
Sea salt and fresh ground black pepper to taste

Preheat oven to 350°. Slice top off pumpkin and scrape seeds and strings clean from the inside. Be sure to rinse and save the seeds to roast later. (I hate to waste a good pumpkin seed!) Rub the inside and outside with canola oil, sprinkle sea salt on the inside, replace the top, and roast in oven for one hour. Inside of pumpkin should be fork-tender.

Melt butter blend in medium skillet. Add mushrooms, onion, herbs, salt and pepper and sauté until onion is tender. Mix rice, cranberries, pecans in a medium bowl; add mushroom mixture and goat cheese, mixing well. Stir in parsley; salt and pepper to taste. At this point if the mixture is really cool, put it in the microwave for about a minute on half power to get it good and melty.

Fill roasted pumpkin with rice mixture and return to oven with lid on pumpkin. It should just need warming up at this point, probably about 15 minutes, depending on how hot your pumpkin and rice were to begin with. Be sure goat cheese is good and melted before serving.

Eat.

Mmmm. Cheese. You’re welcome.

Tea today: Genmaicha