Friday, March 23, 2012

Spicy Bean Saute’ with Roasted Sweet Potatoes

The food at Airlie Center is amazing. Much of it is grown organically right on the grounds. Jeffrey Witte, chef during our Vision Summit, shared several recipes with me. I have permission to share them.


1 ea. Sweet Potato, ¾” dice
2 oz. butter, melted
1 T. brown sugar
cloves, ground, pinch
nutmeg, ground, pinch
1 t. cinnamon, ground
¼ ea. bunch cilantro, chopped
¼ c. kidney beans, drained
¼ c. chickpeas, drained
¼ c. cannellini beans, drained
1 oz. butter
1 t. garlic, chopped
1 t. cumin
1 t. coriander
½ t. cayenne pepper
½ c. vegetable stock
salt and pepper to taste

  1. Pre heat oven to 400 degrees.
  2. Steam or boil your sweet potatoes for 3 minutes until hot, yet still firm. While still hot, toss with butter, brown sugar, cloves, cinnamon and nutmeg.  Place on baking sheet and put into oven until lightly caramelized, about 10-15 minutes.
  3. Melt butter in a saute’ pan and add garlic and spices.  Saute’ briefly and add beans. Saute’ for five minutes, ad stock and bring to a boil.
  4. Stir in cilantro, mix with sweet potatoes and serve.
Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Vegetable Calzones (Airlie Center)

The food at Airlie Center is amazing. Much of it is grown organically right on the grounds. Jeffrey Witte, chef during our Vision Summit, shared several recipes with me. I have permission to share them. 

Note: This makes four LARGE calzones....this was the smallest one of the four. I subbed NOT Cheese sauce on one of them ...and added ground turkey to three of them for my family. Everyone loved them.


Pizza Dough for Calzones

Yields 4 large doughs

5 c. bread flour
2 c .semolina flour
1 T. kosher salt
1 T. dry yeast
2 ½ c. warm water (90-100F)
1 T. sugar
2 oz. olive oil, extra virgin

  1. Preheat oven to 425F.  Place pizza stone on center rack.
  2. Whisk together water, yeast, 1 t. sugar, and olive oil.  Set in a warm area for 10 minutes.
  3. Combine flours, salt and remaining sugar in stand mixer bowl and attach dough hook.  Add water mixture while on low speed until combined, then medium speed for 10 minutes.
  4. Place in lightly greased bowl, cover loosely with a damp cloth (or plastic wrap) and set in a warm area until doubled in size.
  5. Cut into desired number of pieces and roll to ¼“ thick.
  6. Add filling and bake for 15-20 minutes (depending on size) and rotate half-way through.
  7. Allow to cool for 5 minutes, cut and serve immediately.

Filling
1 ea. butternut squash, peeled, cored and large diced
2 ea. large turnips, peeled, medium diced
2 ea. parsnips, peeled, medium diced
2 ea. carrots, peeled, medium diced
1 ea. large rutabaga, small diced
2 ea. red onions, large diced
1 large head fennel, white only, medium dice
½ T. garlic, minced
2 T. fresh herbs, chopped
2 oz. olive oil
Salt and pepper
8 c. smoked mozzarella, shredded
Eggwash as needed
Sea salt and Fresh Cracked Pepper as needed

  1. Toss together all ingredients in a large bowl and roast at 350F for 45 minutes or until tender.  Allow to cool.
  2. Place vegetables on doughs in desired shape of calzone.  Top with a very generous amount of cheese and eggwash around the edge (about 1”).
  3. Fold dough over and crimp the edges to form a seal.  Egg wash the outside and top with sea salt and fresh cracked pepper.  Follow baking instructions above.

Pure vegan yumminess!
*Note to make vegan use NOT cheese sauce....instead of mozzarella. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Root Vegetable Bruschetta (Airlie Center)

The food at Airlie Center is amazing. Much of it is ground organically right on the grounds. Jeffrey Witte, chef during Vision Summit shared several recipes with me. I have permission to share them. 


1 c. turnip, peeled and very fine diced
1 c. butternut squash, peeled and very fine diced
1 c. rutabaga, peeled and very fine diced
1 c. carrot, peeled and very fine diced
¼ c. red onion, very fine dice
½ tsp. fresh garlic, minced
¼ c. white balsamic vinegar
¼ c. extra virgin olive oil
3 Tbs. basil, chopped
Salt and pepper to taste

1.        Combine all ingredients and mix together gently.  Taste and adjust seasoning as necessary.
2.      Refrigerate for one hour and serve with sliced baguette or crostini.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Ruth's Chicken Stew

Below is another wonderful meal that was brought to us this week. This is Fantabulous and fairly simple.


Boil boneless chicken in chicken broth and garlic pepper


Add cubed potatoes and a bag of mixed veggies

Add a can (or two) of diced tomatoes

When the veggies are tender, take the chicken out and shred it (or just chop it)

Add barbecue sauce (I use Bull's Eye Original...no corn syrup) and low sodium V-8 juice to your liking

Simmer as long as you like...the longer the better for blending the flavors

I don't have exact measurements...it just depends on how much you are wanting to make.  For that batch, I used a whole bag of chicken breasts, 2 cans of tomatoes, about 6 potatoes, 2 large bags of mixed veggies, a bottle of barbecue sauce, and a large bottle of low sodium V-8 juice---it made enough for you all...Jessica and her husband, and my family.  



Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Susie's Chicken Enchilada Soup - Crock Pot Style

One up of the week we're having is that wonderful women from base have taken over the cooking for the past week for our family. ::snort::  This soup is good! I think I'll substitute cream cheese or a cheese sauce for the velveeta - or maybe I won't. LOL

This is NOT a health food recipe, so stop here if you are looking for low calorie. Just saying!

2 cups cooked shredded chicken (I cheat and use the rotisserie chicken for a quick cook!)
1/2 tsp olive oil
1 cup onion, chopped
2-3 garlic cloves, minced (we like garlic)
32 ounces of chicken broth
1 can black beans, drained
1 small can of corn (drained) or 1 cup frozen corn
1 can 14.5 ounces enchilada sauce (or make it and it would be even more awesome! But I do have 4 kids, so I go for quick)
1 can 14.5 ounces diced tomatoes (I like the lime and cilantro one, but the regular works too)
1/4 tsp Cumin
1/2 tsp Chili powder (or more if you are not feeding little kids!)
1 TBSP lemon juice
8 ounces velveeta cheese, cut into slices for better melting....this goes AFTER everything else
.25 cup cilantro (more or less depending on what you like of course!)

**Tortilla chips of your choosing and avocados go GREAT as an extra for the done soup!

Use the Olive Oil cook your onion and garlic until the onion is clearish (I am not Emeril, no fancy terms here). Then you can transfer that into your crock pot and throw everything EXCEPT the cilantro (OR you can use the stovetop on low until everything cooks). I add the cilantro about an hour before serving (if using the crock pot) and the flavor is a lot stronger. 

I throw some crushed tortilla chips in the bottom of the bowl and serve a big spoon of soup on top of them. Garnish with avocados and CHOW DOWN! :-)

Calories: Let's not discuss that
Servings: Just enough for my family of 6, but no leftovers! So I doubled it last time. :-)

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Michael Recovery Update


Nothing about my man is average! We had hoped to have his drain removed today and to be well on the road to recovery by now. Michael is an excellent patient - but he's quite unpredictable. 

Today's appointment did not go as we'd prayed. 

He still has the drain. 

His pancreatic and liver enzymes have not decreased, they've increased. We aren't sure why. They decided not to admit him as they know I'll watch him and call if there is anything worrisome (they gave me a list of symptoms to watch for) and I have Docs cell and house phone.  Michael has been having pain which indicates pancreas and liver "issues".  

I had just turned on to our street when the phone rang. Doc. She wanted me to come in and pick up  new meds. Michael is being taken off all the pain meds he is on now to see if they are the cause of the rising liver enzymes. He is taking a pill form of morphine again. We will redo labs on Monday. 

Meanwhile, when I went to change his dressing tonight I discovered the incision site for the drain is infected...about 1/4 in angry red around it....I'm waiting for a call back. 

I've got a neighbor on standby in case we have to do a run to the hospital in a blizzard. 

We so appreciate your prayers....

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...