A Life Worth Living by Nancy Buxton

Posts tagged ‘vegetarian’

This Morning

It was about 6:00 am and I just turned over in bed and I heard a voice say, “Happy Anniversary.”  LOL  If you knew my man you would know he is never awake much less aware of much at 6:00 am. 

Yup, 43 years of marriage.  You already know it isn’t always perfect.  He can “tick” me off and yet I have noticed the older we get the easier it is.  Praise the Lord.  Don’t get me wrong it has never been exactly hard but we certainly come from different backgrounds.

I remember reading, way back when we were first married and I was not sure I was really happy, something like this: The more you dwell on your unhappiness the more unhappy you become.  Make the best of your decision and decide to be happy.  Take it to the Lord in prayer.  Now that is not exactly how it read but it was good advice that’s for sure.

Here is the Thai Peanut Sauce that goes with the Lettuce Wraps from yesterday.  Not everyone will like this, but we do and Bob is not exactly adventuresome in his eating.

This would be good drizzled over stir fried vegetable or over the rice recipe I will give you next week.  Be sure you use natural peanut butter with no added sugar and NO partially hydrogenated oil.

5 TBS. peanut butter

3 Tbs. water

1 Tbs. soy sauce

3 Tbs. fresh lime juice

2 tsp. honey–maybe 3

2 cloves garlic, peeled

1.16 tsp. salt

1/16 tsp. cayenne pepper

Put it in the blender and blend on  high until smooth and creamy.  Refrigerate until using.  Warm the sauce in a microwave before serving.  Leftover sauce freezes well.  1 Tbs. 46 Calories

Are You Vain?

This is just an honest assessment of myself.  Do you ever do that?  Think about yourself and how you feel about things, how you react to stuff?  Do you wonder if your sensitive? Are you vain? 

Last weekend while visiting our kids, I hurt my 8 year old’s feelings.  We all know a grandma would never do such a thing on purpose.  The truth is I am NOT sensitive.  That may not be a true statement because I am sensitive after the fact.  His mom asked him to  tell me what I did that made him feel bad.  He didn’t really want to do that but she wants him to be able to express how he feels about things (a  good thing for a man to be able to do).  I am sensitive about hurting his feelings, I wanted to cry myself.  But, I am not sensitive when it comes to always knowing how my words make someone else feel.  I didn’t realize when he told me he would miss his mom and dad if he came home with me and I said, “Oh poo,” that I was making him feel bad. 

Isn't this lovely?

How about vanity?  Are you vain?  I don’t think I am very vain and if I am I think I will be cured.  I have a big band-aide on my nose.  Yup it really stands out.  Not only that once the biopsy report comes back I will probably have stitches on my nose, won’t that be fine and dandy.  Then, this fall it gets worse, I am going to have to put a cream on my face that will turn it bright red, this will peel away the top layer of my skin and get rid of the pre-cancer skin condition I have.  Vanity, vanity, I hope this will cure any vanity I have. 

If I were too vain don’t you think I would be successful at Weight Watchers?  I know you have been holding your breath wondering how I am doing.  WELL, I have not lost a pound.  It’s not WW fault, it’s mine.  What to do, I sure don’t want to gain back what I have lost.  It’s a problem. I just called WW and canceled my membership. 

Here’s what’s cookin’!  From the same cookbook–30-day Diabetes Miracle Cookbook–I am telling you I love this cookbook it just has yummy recipes. 

Linda B.’s Sesame Lettuce Wraps with Thai Peanut Sauce 

My Mother's Day gift is right there in the middle do you see it?

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1/2 tsp canola oil

2 1/4 tsp toasted sesame oil   

1 Tbs. Soy Sauce                                                 

 1 1/2 tsp McKay’s Chicken Broth–I did 2 Tbls. 

1/2 Cup chopped onions fine                                                 

  1 Tbs. honey 

1 clove garlic, minced                                                                 

  pinch of cayenne pepper 

2 Tbs. grated carrot                                                                     lettuce leaves 

1 pkg. drained water-packed extra firm tofu cubed into 1/4 inch cubes 

1/2 Cup Morning star Farms Crumbles 

3 green onions minced 

Heat the oils in a skillet add the chopped onion, green onions, carrot, tofu cubes, and crumbles.  Saute until the onion is tender, 3 to 4 minutes.  Stir in the remaining ingredients, except the lettuce and cook until the tofu is a little brown.  The recipe says 4-5 minutes I cooked it about 15 minutes.  Place 1/4 cup in each lettuce leaf and drizzle with peanut sauce.  This would be really good as a burrito.  It is yummy.  I will give you the peanut sauce tomorrow

Twelve for Dinner

LOL I know you are thinking about Martha and how she seemed to always have at least twelve stopping at her house for dinner, meetings and probably even as overnight guests.  That Mary really should have been more help but after all she was sitting at the feet of Jesus.  I might add I need to sit at the feet of Jesus a little more myself.

When you see the pan in the middle of the table you know we aren't very formal!

Sabbath for lunch we had twelve and six were the little people.  They are funny as can be and we had so much fun just watching them.  Meal time was really fun, we have one who loves to eat and we have one who pretty much only likes toast and butter.

We had lots of fun outside riding the pink jeep and playing in the sun.  They love the water and especially turning on the hose and watering the sidewalk. We had lots of fun at the park.

Here they are!

The parents of these kids are amazing.  They seem to take everything in stride.  I wonder how I was as a parent, it seems I have forgotten.

 
Now the house is empty, the mess is nearly cleaned up and I don’t like it so neat and clean.  I miss the noise, the clutter, the Lego’s, the paper, markers and scissors.  I have cleaned the finger prints off the doors and windows  now I wish they were still there.  It was over so fast.
 
Family, God sure knew what he was doing when He created families.  As I reflect on the happenings in this world it makes me look forward to heaven.  Just think of the great big family we will have when we get to heaven.
 
I must confess I have not made this recipe but it looks and sounds so good.  I would just substitute the meat with either humus or a chicken substitute.

 

Greek Style Pita Sandwiches
Recipe by Our Best Bites
12 oz  boneless skinless chicken, sliced into 1/4″ slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2  teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper

1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion

6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt

4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Athenos Feta cheese

Combine meat, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside.  Heat a medium skillet to medium high heat.  While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill.  Add meat mixture to pan and cook for 3-4 minutes, stirring frequently, until meat is cooked through and then remove from heat.   Combine tomato, cucumber, and red onion.  Too assemble, place one lettuce leaf in each pita.  Divide meat mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta. 

What About Tofu?

 

This recipe is for egg salad made with tofu.  I love egg salad and I love tofu.   I know about now you are wrinkling  up your nose but tofu is delicious if it is cooked right.  Tofu takes on the flavor of whatever you put with it.  I promise you will love this and you will really think it is eggs–if and I said if you don’t think about it being tofu.  You have to keep an open mind.  If you don’t want to mess with the cashews just use mayo or whatever dressing you use on your egg salad. My friend Linda sent this to me:

EGG SALAD

FOR THE CASHEW MAYO:

  • 1 cup Non-roasted Cashews
  • 1 whole Lemon, Juiced (about 1/4 Cup)
  • 1 Tablespoon Minced Onion (white Part Of A Green Onion)
  • 1 teaspoon Light Agave Nectar
  • ¼ teaspoons Salt
  • 2 Tablespoons Water
  • 1 Tablespoon Flax Oil
  • _____
  • FOR THE MOCK EGG SALAD:
  • 1 block Firm Tofu (14 Oz Container)
  • 6 Tablespoons Cashew Mayo
  • 4 Tablespoons Minced Onion Greens
  • 4 Tablespoons Minced Celery
  • 3 Tablespoons Prepared Yellow Mustard
  • ½ teaspoons Turmeric
  • ½ teaspoons Salt
  • 1 teaspoon Paprika, For Garnish

Preparation Instructions

For the Cashew Mayo:

Cover the cashews with cold water and let them soak for an hour and then drain.

Put the cashews in a food processor with the lemon juice, onion, agave, salt and 2 Tablespoons of water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on). Continue to process for a minute.

(This makes more than you need for the egg salad, so you can refrigerate leftover for another use)

For the Mock Egg Salad:

Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the green onion (just the greens) and celery and stir.

In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.

Add the mayo mixture to the tofu and stir until well blended. Garnish with paprika

O L D–Old Friends

It’s Thursday the beginning of Alumni Weekend at Union College.  A couple of Bob’s oldest earliest friends just got into town.  The wives stayed home it’s just three men (mine included) looking to have a grand time this weekend. There may be one more on his way from Denver so let the fun begin.  They are like the 4th grade boys I see at school.  They have giggled, punched each other and laughed some more.  We assured them that had they not made the trip from Texas our Alumni Weekend would have been really boring.

Here they are

Valentino’s will make some good money off  these two who rolled into town about 10 pm and made sure we had pizza waiting at the door.  They didn’t want any salad, no bread just pizza, with plenty left over for breakfast and I’m  sure they will hit the buffet at lunch.  I’m going to beg them to let me cook this evening but if I remember from year past  it will be pizza for dinner. 

 We had a game of Rook and went to bed.  Bob and I are the first ones up this morning and Bob finally got his Water Buffalo horn and blew it at 9 am.  Was this a signal that he is ready for a full day of fun?  I think so.

We laughed until we cried last evening, we all agreed it has been a long time since we laughed that hard.  It’s interesting, the thing is today it may not even be funny but at the moment we were all nearly rolling on the floor with laughter. A merry heart doeth good that’s for sure.

Don’t let this recipe scare you just because it has  tomatillos in it, it is really yummy we enjoyed it on enchiladas and then again on taco’s we used it for taco sauce.  Can you tell my eating has gone downhill this weekend and really for a couple of weeks I am making a promise to myself to get back on task Tuesday LOL.

Green Enchilada Sauce

2-3 TB extra virgin olive oil

1 large onion, minced

5-6 garlic cloves, minced

2 green peppers, chopped

1-2 jalapenos, seeded and membranes removed–I use rubber gloves to handle these peppers.  I used just a half of one good-sized jalapenos, next time I think I will use 1 jalapeno.

1 1/2 lb tomatillos, husked and quartered or halved.  Tomatillos look like green tomatoes, I bought just a little more in case one or two were not good.

1/2 bunch cilantro

1 1/2 tsp Kosher salt or just salt

1/4 tsp black pepper

1 1/2 tsp cumin

4 cups chicken broth, I use 4 cups water and all Mckays vegetarian chicken seasoning

2-3 Tb sugar–this is optional I left it out.

In a large sauce pan or stock pot, heat olive oil and saute onions and garlic until tender

While onions are sauteing, combine tomatillos, green peppers, cilantro in your blender.  Process until smooth.  You may have to do it in batches if it is too much.  Just add a little chicken broth to make it blendable.

Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, cumin and simmer 15 minutes to 1 hour depending on the consistency you want.  I usually turn the heat to high and boil it uncovered until it reachs the consistency I want.

This is a big batch and you may freeze it.

It’s Thursday Already. . .

The Kansas Kids are coming and we are excited, this is three weekends in a row that we have seen them.  What a treat to be able to see them in action and I do mean action. 

I asked my little princess, Jenna, what she would like to eat while she is here.  She was very quick to answer she didn’t even have to think about it.  She wants cookies with M & M’s in them, cottage cheese, toasty oatcakes and yogurt.  I think this sounds reasonable and we will have all of the above and more when she arrives.  I need to asked her brother what he would like and then we’ll  be set.

Tonight I am going to mix up some granola and put it in the oven overnight and it will be ready for breakfast in the morning (I won’t be having it but my man will).  I think I will make at least a triple batch because Jenna’s daddy likes granola along with some good whole wheat bread.  making bread 006

I know you know how important it is to eat whole grains, these are some of my favorites.  I suppose I will have to limit myself to either granola or bread but not both and even that is in the future, right now it is two thin slices of whole grain bread a day for me.

granola 001

 

GRANOLA

3 Cups Oats (quick or regular)

1 Cup Coconut

1/2 Cup sliced almonds

1/2 Cup coarsely chopped pecans

1/2 tsp. Salt and a pinch of cinnamon

1/3 Cup oil or melted margarine

1/4 Cup honey

Combine first 5 ingredients and mix oil and honey, add in.  Put in 13 x 9 pan bake 350 30 minutes stirring every 10 minutes–cool and store in container.

I bake mine on the lowest setting on the oven over night, no need to stir.  I hate stirring because I always knock some off in my oven.

Thursday’s Recipe

Thinking about my shopping day, I have decided to give you a new recipe on Thursday, this will give you time to shop before the weekend.  The recipe uses a little more cheese then I like to use but it is really good!!  This is from my email friend Joy!

Triple Deck Tortillia Stack

Lightly spray 9″ pie pan with cooking spray.

Rinse, drain and slightly mash: 1 – 15oz can pinto beans, drained.  Add 1-  2 ounce can chopped green chilis.

In skillet cook and stir the beans and chili’s over medium heat 2-3  minutes.

In prepared pie plate layer in order:

1/3/ cup chunky salsa

1 8″ flour tortilla

1/2 of bean mixture

1 8″ flour tortilla

2/3 cup frozen whole kernel corn

1/3 cup grated Monterey Jack cheese

1/3 cup chunky salsa

1 8″ flour tortilla

remaining bean mixture

1 8″ flour tortilla

1/3 cup chunky salsa

Cover with foil bake at 450 for 12 minutes uncover and top with 1/3 cup grated Monterey Jack cheese.  Bake uncovered 3 minutes–take out of oven and Top with 1 avocado, seeded, peeled and chopped and 2 Tbls. cilantro leaves (optional)

Let set a few minutes before cutting into pie wedges.

 

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