Crema

noticing joy on the surface of simple things … the evidence of holiness happening in the daily grind.

Pizza Floats August 24, 2014

I have an issue with getting started.  Its just plain hard to get going on anything.  My issues shows up first thing in the morning; getting out of bed; putting on my swimsuit to do laps; getting all the necessary car paraphernalia together to go somewhere; sitting down to write something; dialing a phone to call a friend; the full list would bore you.  So today it was not a surprise that it was hard to get myself going EVEN to go kayaking with the hubby.  I normally overcome the getting started issue and did today – thankfully.   This morning paddle was a chance for exercise, enjoyment, and fear facing.

 

And I found out that pizza floats.

 

Calvin the dog and I mutually enjoy one anothers company.  He made it clear that he would like to be with me on the kayak.  So, he got strapped into the a dog life vest I recently purchased.  Don’t laugh – today it did just what I needed it to do.

Before the hubby was seated on his kayak, Calvin fell/slid/losthisbalance/jumped out of the boat.   Know that I am not afraid of the ocean, but am afraid of this sting-ray, big fish, gigantic iguana infested intracoastal water.  For the dog, I am afraid of not getting him back in the kayak, and that he might swim away from me in front of another boat or too close to the razor sharp barnacles.  Reasonable Fear.

Calvin went out of the boat twice (the second time followed the pizza sighting).    We did not capsize.  I did not go in.  The handle on top of the dog life vest made it possible for me to pull his soggy 80 lb body onto the kayak.  I Am No Longer Afraid…to kayak with the lab…who whined the entire ride.   I now know if he ends up in the intracoastal, I don’t have to join him.

Halfway through our mostly delightful yak paddle, we came upon a large slice of pepperoni.  Pizza Was Floating, I never wondered before if pizza floats, but I am here to let you readers know – it does.  Pass it on.  Eat it, throw it away, but please don’t put it in the ocean. Yuck.

Dinner tonight – Pizza.  My Adie-foodie-friend shared this recipe via her son who prepared it for her.  It apparently has the WOW factor.  Looks simple enough to make.  I make my own pizza crust because its yummy, easy, & inexpensive.  No special recipe for that part.  Here is the  recipe for Malaysian Chicken Pizza

INGREDIENTS

  • 3/4 cup rice vinegar
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons water
  • 2 tablespoons natural-style chunky peanut butter
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 (12-inch) Basic Pizza Crust
  • 1/4 cup chopped green onions

DIRECTIONS

1. Preheat oven to 500°.

2. Combine first 8 ingredients in a bowl; stir well with a whisk.

3. Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add chicken; cook 2 minutes, stirring frequently. Remove chicken from pan.

4. Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

5. Sprinkle cheeses over prepared Basic Pizza Crust, leaving a 1/2-inch border; top with chicken mixture. Bake at 500° on bottom oven rack for 12 minutes or until crust is golden. Sprinkle with green onions. Let stand 5 minutes before cutting.

Note:  This recipe originally ran in Cooking Light September/October, 1991 and was updated for the November, 2012 25th anniversary issue.

(more…)

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Summer Yum – Just Liquid July 2, 2014

Keepin it real…

Last week, the hubby had  24 hours of a ‘just liquid’ diet.  This was preparation for a middle-age event the following day.  No more explanation needed for folks over 50. We perused the suggested liquid food options, most of them sweet, and set up a plan for the day…night…middle of the night..  Dinner was a large bowl of turkey broth that had been waiting in the freezer since last thanksgiving.  The hubby declared, “This is so good.  Thank you dear.”  EASIEST meal I’ve made in all our married life.

Keepin it green…

Months ago, we added the Vitamix to our kitchen counter.  It has been a source of great joy and delicious liquids.  The number one liquid Vitamix makes at our house is green smoothies.  The other color smoothies IntaJuice, Jamba Juice , etc make are delicious, but we have grown to love the green fruit/veggie breakfast made in our home.  I will admit, I’m not a fan of the brown smoothie.  It looks like p__p.  If I close my eyes, it tastes fine, but the color turns me off.  Red and purple fruit plus green veggies equal brown smoothie.  No thanks.

We’ve experimented and tested a long list of recipes and suggestions.  Below is our favorite liquid green breakfast (with options!)

Going Green Smoothie (SAVOR recipe book from Vitamix; pg 37)

  • 1/2 cup water
  • 1 cup green grapes (i keep mine in the freezer)
  • 1/2 cup pineapple chunks (I buy fresh, which is in abundance here, and freeze chunks)
  • 1/2 medium banana (i also freeze these, but fresh works too)
  • 2 cups lightly packed spinach
  • 1/2 cup ice cubes

NOTE:  if using frozen pineapple, omit the ice cubes

NOTES from Laura: I use mostly frozen fruit because then it takes seconds to throw together.

  1. Mangoes are overflowing here and I often use in places of the grapes or 1/2 mango, 1/2 pineapple.
  2. I substitute kale for spinach or use 1/2 and 1/2.
  3. Also – to keep it simple, I use the Vitamix to blend my spinach or kale with a bit of water, pour into ice cube trays and use those in my smoothies.
  4. This recipe makes 2 tall glasses.  I drink one, pour the other in a glass and JR takes it the next morning.  Just needs a quick stir and tastes great.
  5. I do often add chia seeds, flax seeds, or a little protein powder on occasion.  But the recipe as is – just perfect!

Let me know if you try this green liquid for the first time!  And feel free to share your favorite summer liquid breakfasts.

 

 

Summer Yum June 30, 2014

We’ve crossed the official starting line of summer.  Though South Florida is close to perpetual summer,  there are still specific summer elements that happen even here.

It’s hotter.

It’s humider.

We get to spend time with Thing 1 and Thing 2 because they are not in school.  Though they are working, so we don’t get ALL summer.

We get to see friends who are on vacation.

We get vacation.

I bought 2 new sundresses.  Well, the dresses are not completely related to summer.  See when you really enter the middle part of your life, there are certain changes your body has decidedly embraced.  Those changes, plus the fact it is perpetual summer here,  have influenced the style of  clothing I find myself choosing.  Shorts are functional for power walking the dog, yoga, cleaning the house.  But with leg skin that could use some ironing, skirts are my new shorts.  On the occasion I go out in public, capris were acceptable options until real summer showed up.  I might as well wrap my legs in Saran – for capris are capable of turning me into one hot drippy momma.  Enter – the Sundress.  Thing One, designated fashion police in our house, went shopping with me and I returned home with properly mid-life-bodystyle-fitting sundresses.

Pool parties.  I do so appreciate the pool in our little neighborhood.  It sits on a wide part of the intracoastal, one mile from the inlet.  It provides a place to swim laps, cool off, boat watch, and enjoy friends – especially friends with kids!  Water makes everyone hungry.   There must be snacks.  In an middle-of-life-eating-change, we are opting for a little less; sugar, fat, meat, junk, amount on our plate.  Food is my love language,  thus making and serving patio party snacks important.  I’m always on the lookout for both yummy and on the good-for-you list recipes.  I found this Spicy Black Bean Hummus (from Maureen Redmond, Easley, SC; in Cooking Light magazine, 2009) when wandering through older magazines a few months ago.  After the first taste – it became a “keeper.”

I’m sharing this summer yum with others who gather people around pools, lakes, oceans, or  backyard sprinklers and want to feed their hungry swimmers.

Spicy Black Bean Hummus

  • 1 garlic clove, peeled
  • 2 Tlb fresh lemon juice
  • 1 Tlb tahini
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 small jalapeño pepper, chopped
  • Dash of crushed red pepper
  • 2 tsp olive oil
  • Dash of ground red pepper

Place garlic in a food processor; process until finely chopped.  Add lemon juice, tahini, cumin, salt, black beans, jalapeño, and crushed red pepper; process until smooth.  Spoon bean mixture into a medium bowl and drizzle with olive oil.  Sprinkle with ground red pepper.  Serve with pita chips, pretzels, carrots, sliced peppers, sugar snap peas.

(or if you are the owner of a Vitamix, throw all ingredients in and blend!)

Let me know if you and your people like it.  Feel free to pass on your summer snack “keepers!”

 

Day 30: Food Love Stories November 7, 2013

Three Food Love Stories

Key Lime Love

When I turned 40 (yesterday…not really, a few yesteryears ago) my hubby threw me a surprise party.  He planned it via email in one week and no one blew it.  A handmade card from the girls gifted me with “go out with dad and we will stay home alone and pay for your dinner.”  My sweet near 12 year olds offered the gift of bravery and we took them up on it.  JR paid for dinner.  There were 2 calls during dinner which JR took,  passing on the updates from the brave ones.  Of course, they were in on the whole thing.

We pulled in the garage, I opened the door into the kitchen and in 2.5 seconds all of this happened:

  • I noticed the room was pitch black
  • The dog didn’t come to the door
  • The girls would NEVER have all the lights off
  • There was the silhouette of a very tall man dressed in all dark clothing
  • I panicked
  • The lights went on
  • 40 people I love shouted surprise
  • I fell in the doorway.

Horrific fear and delightful surprise slammed into each other.  The next 10 seconds all of this happened:

  • I saw my BFF  sitting on my kitchen stool
  • I went to her and started crying
  • I sobbed, “I LOVE SURPRISES”
  • She laughed and said, “I know you do”
  • I turned and saw all the people and couldn’t say anything
  • Then I saw the table full of everything Key Lime you can think of
  • I indignantly said to my hubby – who pulled off this wonderful surprise,  “Why did you let me order key lime pie at the restaurant?”

He said he didn’t want to blow the surprise over dessert!  It is the best gift he’s ever given me.

Hand Me Downs

When reorganizing my file drawer after moving into our little apartment here, I came across this envelope from my Grandma Rozie (Mother Mary’s mom).  Here’s what was inside:

  • One 4×6 card with a recipe for Never Fail Tomato Soup.  It has a swirly line under the title and this comment:  From Pella’s Choicest Cooking Recipes, green book.
  • “Leanne’s recipe – Delicious” on a Ciba Seeds note page with a recipe for something that has strawberries, yogurt, marshmallows in it and she took it for a potluck in R.Rapids Health Centre
  • 6 newspaper cut outs with recipes for Three Bean Salad, Rhubarb Blueberry Jam, Crock pot Barbecued Roast Beef, Sumi Salad, Creamy Rice Pudding, and Good Moist Coffee Cake
  • A Mutual Telephone Company  ‘tear off and remit with payment’ portion of the bill with a recipe for Penuche frosting on the back.
  • And a newspaper poem.  I’ll just share these few lines:

“All angels don’t have silver wings, Or long gossamer robes of white, Nor do they have haloes,  Of gold that glow both day and night.                                                                       There are those in polyester,  Who hasten to a sick friends’ bed, With love, a bowl of chick soup, And loaf of homemade bread.” 

Foodie language handed down through generations found in an envelope.  That explains a few things I love.

Crunchy Chili and Hard Tack

Michigan in the fall is spectacular.  They have colors there I’ve never seen anywhere else.  Michigan has two of the best things in my life.  1Pyc565026517m

I was just there in soup season, in my sweet spot.  Friday pizza birthday party night was a kitchen that slowly filled up with college students.  They came to celebrate,  meet and be met, and take part in dinner preparation.  I stood in the center of  kneading bread, chopping veggies, grating cheese and thinking, ‘life doesn’t get much better than this for me.’  I laughed when the girls pulled their dough covered hands out of the bowls asking why ‘hers looks different from mine’ and I remembered the missing 1/2 cup of water.  I thankfully handed the many blocks of mozzarella to ‘i want to do something’ helpers.  A meaningful conversation happened by the sink as one shared a piece of her life and learnings so kindly with me.   When it was time for assembly the volume increased around what would go on first, last, on half  or the whole thing.  Evenutally we ate the pizza creations, opened birthday gifts, shared life stories.

A day later, JR and I arrived at the house loaded with groceries once again and started some beans to soak overnight and prepare ingredients for chili the next day.  Prior to church Sunday, we threw ingredients in 2 crockpots and turned them on high.  What smelled good when we returned for lunch turned out to be chili with hard beans.  I took out a pot and poured one crockpot full into it and boiled away.  Even after 2 hours in the crock pot and an hour on the stove the beans were not very done.  Turns out that crunchy chili went well with the missing baking powder cornbread (aka: hard tack).  Yet, this less than perfect food didn’t take away anything from the joy of sitting around the table with my family and their community of delightful friends.   

Getting the food, making the food, eating the food…this is the love language I speak.

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Day 26: Interview With Mother Mary November 3, 2013

At the beginning of this writing project, I knew I would interview my mother.  It may have been the best 2 hours of my whole week.  And this is how she began:

When I think of food – it wakes up everything in me – wakes up sight, smell, taste; it delights all my senses.”

We set a day and time for the interview.  It was easy to get her sitting down as she is healing from her bionic hip replacement.  She had prepared some thoughts prior to my questions, observations that were news even to me.  Here was the first:

“I love potlucks.  I look at that at those long tables, full of food, realizing I only have room for a small amount of it on my plate.  I think of the first one at this church (in Minnesota) over 20 years ago.  I  couldn’t believe my eyes…there was no color on the table.  Not a green salad in sight, maybe green jello but I doubt it because they only use red or orange.  The food was pretty plain – white, lots of hot dish, but what there was…Rice pudding, it was so delicious.  There were  3 or 4 varieties of that.   People were not as conscious about eating healthy then.  It is different now.  “

Q:  What are your favorite foods? 

A:  Soup because it’s fall. Anything with apples, because its fall;  pie, crisp, baked apples.  Homemade bread..Homemade Jam… Good roast with mashed potatoes and veggies…Salads with lots of interesting things on top.  I prefer to make my own dressing.  I love a good casserole, which probably  explains why I like  potlucks.  I don’t make them often anymore.  Cornbread and baked beans”

Q: Why did you make us breakfast every morning

A:  “Because you kids needed breakfast.  You needed food to think.  In my mind it’s part of being a good mother, having made sure my kids had a good breakfast.”

It turns our she didn’t even eat it herself.  She rotated the following:  boiled eggs, (jeff would eat the yolks and Julia would eat the whites); muffins, french toast, pancakes, rice n raisins, bread pudding, toast fingers, egg sandwiches.  I remember high school final exam week, she would insist I eat breakfast though I wasn’t hungry that early in the morning.  MM ran through a list of ideas until she found one thing I agreed to:  cheese burgers in the electric skillet – between bread or a bun rubbed through the pan burger bits/grease.  Mmmmmm.

Sunday mornings catered to my dad’s favorite:  Homemade dough tea ring or store-bought Danish with jelly or cream cheese filling and scrambled eggs.  What you need to know is that my mother was the church organist.  We had that meal before church, yet 5 kids and one dad all showed up to church on time (she was early to warm up), hair done, dressed up.

She didn’t know the answer to the question:  How did you do that?

A few years ago my mom wrote and published a cookbook.  It was many years between the idea and the finished product.  I admire her and thank her for that accomplishment.  The book gets a lot of use in my kitchen.   Of course, I wanted to print that story.

Q: Why did you write the Cookie Book?

A:  “Because of dad’s great love for cookies.  Also because you kids and your families and I love great cookies too.  I also did it to leave a sign of love and testimony for my kids and grandkids.  Dad’s favorite cookie  is the first recipe in the book.”

T1 and T2 nicknamed my father Mr. Wonderful.   I must insert here that one of the ways my mom speaks food love language, is to leave a container of cookies for Mr. Wonderful when she goes away.  During December she loved a lot more than just dad with her cookies.  There was a stack of containers in the garage all month-long.  (winter in South Dakota means the garage is the same temp as your freezer).  Each had a different type of cookie, candy, or bar that was made only that time of year.  And gallon buckets of homemade chex mix.  Mother Mary would pull out a sample platter anytime someone came over.  I and my siblings went out and snuck out there all month-long to get a thing or two for tea time, night-time, it-sounds-good-now time.

I am craving all those containers right now.   Shoot.

Q:  Why did it take so long to write the Cookie Book?

“I was afraid of the computer; of putting it together; the thought of it all.  It was an overwhelming task.  It finally happened because of Julia (my sister who passed away 2 years ago).  Julia had medical appointments in the city, so I took the computer along and typed while I was waiting for her.  The first time, I only typed one recipe.   There was a young man waiting for his girlfriend, I asked if he knew about computers.  That kid was all over me.  He sat at my elbow, walked me through my questions and beyond.  He was so excited about computers.  I  bought him lunch as a sign of thanks.  He told me that he was looking for work while waiting to go back to school.  I gave him this idea:  give classes for older women who don’t know how to use computers because  you are so good and know how to explain it.”

The young man got her connected to the internet and off she went.   Pretty soon she was ‘whippin them out pretty good.’  Most of the typing happened at Julia’s appointments.

Hannah (the gem my brother John married), may not think she did that much but MM adamantly said, “I could NOT have done it without her.”  Mom wanted those recipes to be written perfectly  before she sent it to Hannah.  Hannah is responsible for all that happened when the recipes were handed over.  Thank You Hannah from all of us who love the Cookie Book!

Q:  How did the cookbook get its name?

A:  “There was a book naming contest at John and Hannah’s kitchen table with their 4 children.  The prize: a root beer float.  The kids came up with lists.  The only stipulation:  I didn’t want my name in the title.     At some point Marybell pipes up, ‘..well why don’t you just call it Cookie Book?’ everyone’s eyes lit up and agreed – ‘that’s what you need to call it.’  I added the subtitle because in the process of writing, you all asked for my salads and your favorite recipe requests.”

The full title of the book is:  Cookie Book;  With Salads and Other Good Stuff.  The ONLY negative about this cookbook is its lack of availability.  I’ve encouraged her for years to make them available to people other than family and special friends.  Maybe you could help me convince her by letting me know that you would want the Cookie Book if you could get one.

Q:  Is Food  a Love Language of yours?

A:  “CANT YOU TELL, but you’re way better at it than I am.  I never thought of food as a love language, but I certainly do now.  I never would have put it in those words, but it is so loving.” 

My Dad says Mother Mary’s  family is way to preoccupied with food  He says that half their life revolves around food or talking about it.  Letters were always full of what they had at this gathering and that gathering.  It was a love language in a letter.

I agree Mr Wonderful that a lot o life has and does revolve around food, in mom’s family and in mine too.  But think of how YOU benefit….no whining.   Here’s how she ended the interview:

“I just finished eating my famous Cottage Cheese Sundae.  It’s so good for you and don’t vary it at all.”   

I needed a reminder of how to put it together.  Here’s how:  Cottage Cheese; pineapple; raisins; nuts, drizzle with honey.

Meet Mother Mary and Mr. Wonderful along with a few others…(there is just one tiny picture MM may not appreciate, but you have to see what a good sport she is…)

Best parents ever

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DSC_0297DSC_0443grandma and the littles
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Day 25: Help My Heart November 1, 2013

Final Button 3First of all, I know that it is not October 25th today.  It is the 31st, but I am finishing my challenge of 31 days even if I spill into November.  This is Grace to me and bending the un-stone-like rules.  I had to pause for travels in soup country where the colors were brilliant and the weather required shoes AND socks every day.  And yes, I did eat Reuben soup at Russ’ restaurant. I was unable to get a recipe from them, but found one online by Taste of Home.  One reader said this recipe reminded her of Russ’ so it might be worth a try.

Celebration and food making happened in soup country, including  cooking with college kids and nearly failed chili, but more on that another day.

I’ve been stressed to the point my chest hurts.  It may be due in part to trying to keep up with all the people, paperwork, decision-making and deadlines required to buy property in South Florida.   Add a dose of worry about friends and family who are working through illness and recovery; a dollop of slow re-entry; a dashed hope of Thanksgiving in MN and a bit of being plain old tired and crabby.  On top of chest pain, some organ of mine under the ribs, twitched all day.  Deep breathing helped.  A long walk and a long night of sleep helped.  Holding my baby friend Emma today helped.  Prayer helped and so did food.

Last night I made a new cookie recipe, put a new chicken recipe in the crockpot and pulled out the rice cooker for my favorite short grain rice.  I chopped up a wok full of fresh veggies from The Boys.   Today I use many of my thinking moments deciding what I want to make for a One Year Celebration meal tomorrow night.  Food thoughts displace stress with anticipation.  Food’s preparation and planning are positively distracting and that helps my heart.

Less stressed thoughts are that no one is being mean or unreasonable and its ok if we close on the 7th or 8th or the 10th.  Calm thinking allows me to boldly bring my family, my friends near and far to the Throne Room and I’m reminded I am not God, but God is in charge and He is good.  This helps my heart.

Whilst I wax thoughtfully, I shall include that this month of putting  words about the love language of food on virtual paper has also helped my heart.  Now, off to feed the dog (he just reminded me that it’s 5:03, just 3 min late for dinner), and make Massaman Curry for the first time, with my planned over chicken from last night.

Stay tuned for tomorrow’s “Interview with Mother Mary.”  I can hardly wait to share!

PS…opening this out of the blue gift from Tammy P. last night also helped my heart.  A reminder that when you cook tasty food, you will also dry the cooking dishes and that is part of the love.

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Day 23: Learning to Speak Food October 24, 2013

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Speaking the language of food now comes naturally.  Speaking that language had humble beginnings.  I will prove that with the first recipe card I received.  It’s for Peanut Butter Toast.

Ingredients:  Bread; Jiff Creamy Style Peanut Butter.

Directions:   Toast 2 or more slices of bread – light brown – spread with p. butter.  Cut into “fingers.” Eat & Enjoy!

 

For a wedding gift I received my first cookbook, Colorado Cache.  I thumbed through it and put it on a shelf;  Way To Many ingredients.  The directions looked far too serious.  When I did eventually venture into cooking with recipes,  I learned best – the hard way.  Early on, the hubbster mentioned his love for all things pasta, with lots of garlic.  I found a pasta recipe which called for two ‘cloves’ of garlic.  I thought clove was a spice my mom put in apple cider.  Garlic cloves went on my grocery list and when I found this cellophane wrapped box with 2 garlic ‘cloves’ in it, I felt pretty good about myself.  A plastic garlic press wedding gift went into action on those 2 ‘cloves.’  Good thing JR was a fan of garlic.  After sharing my recipe sort-of-success with someone I learned about garlic bulbs.

When you get past basic food language grammar, you enter the world of meal complexity.  Try to make 2 things and get them on the table in the same dinner hour.   I will not share the number of times I spent in the kitchen finishing cooking, baking, or simmering the meal that I had planned for the guests who were eating the finished part of it without me.  Timing and Multiple Menus are Food 301 classes.

How ironic that the first “booklet” I would put together would be a cookbook to encourage and help a friend who was going back to work full-time, didn’t love cooking, yet wanted to be able to  do made-in-the-home-dinner for her family.  It was called:  Making It Simple, Making It Plain, Making It Happen!  The thought really counted in this gift.   Today, I forget where I am and who is around me when I get a new cookbook for my birthday or christmas.  I read them cover to cover thinking about who I would make what for and eager to try new ingredients and combinations.  I really have come a long way.

Tonight I want to share two recipes that are complimentary; are quick to make and bake together so they both end up on the table in the same dinner hour.  They are T1, T2 and Hubby approved.

From Colorado Cache (we eventually became good friends…)

page 270 if you have the book.

Sopa Seca (Mexican Rice)

  • 2 tsp olive oil
  • 1/2 tsp minced garlic
  • 1/2 cup chopped onion
  • 1 large tomato (or one can of diced tomatoes)
  • 1 cup uncooked white rice
  • 1 small green bell pepper – diced (or red)
  • dash of crushed red pepper  (or 1 tsp if you like it hot)
  • 1/2 tsp oregano
  • 1/2 tsp salt

Directions:  Heat oil in large pot over medium heat.  Add garlic, onion tomato.  Cover and cook 3 minutes.  Add rice and cook 2 minutes, stirring until rice is shiny and hot.  Stir in the remainder of ingredients.  Bring to a boil – then cover and put in the oven for 25 min at 350 degrees.   (NOTE:  the Cache recipe says bake 20 min at 400 degrees, but I have changed it to match the enchiladas and it comes out great! )

Chicken Enchiladas  

From Country Woman magazine May/June 1999

Filling:

  • 4 cups shredded or cubed cooked chicken
  • 8 oz (2 cups) shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1/2 cup chopped onion
  • 1 tsp salt
  • 1/2 tsp pepper

The Sauce Country Woman Uses:

  • 3 cans (8 oz each) tomato sauce
  • 1 Tlb chili powder
  • 1/4 tsp cumin (or 1 tsp if you like a little spice)
  • 1 can ripe olives

The Sauce I Use:  505 Green Chili (get at the grocery, or Costco sells the big jar)

10 flour tortillas

1/2 cup jack cheese

Directions:  Combine filling ingredients.  If making the red sauce – combine all sauce ingredients in a pot and simmer for 5-10 min uncovered.  Spoon 1/3-1/2 cup of filling down the center of each tortilla.  Roll up; place seam side down in a greased 9 X 13 pan.  Top with Green Chili or Red Sauce and sprinkle with remaining cheddar and jack cheese.  Bake uncovered at 350 degrees for 25 minutes.

 

 
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noticing joy on the surface of simple things … the evidence of holiness happening in the daily grind.

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