On My Eaters / Bean Soup

Oh, a New Year.

My resolution is to embrace all cliches.

;)

But, really, I am on a take-care-of-myself-like-I'd-like-to-make-it-past-50 Diet and, as soon as Moses gets down off the ark, I'm also going to exercise.  And, I've got some swear-word-related resolutions.  And reading ones.  Oh, and writing of letters.  And journaling.  And housecleaning.  Blah Blah Blah.
And so, I embrace the cliches.


But I'm writing this now, not to list my goals, but to record a recipe before I forget it.  Every now and then I receive praise from one particular person in my house.  Paul happily eats anything (save bleu cheese, canned asparagus, summer and winter squash, and fruit in places fruit should not be (on meat, in salads) - and even those things he eats, just with a mild bit of displeasure);  Ada Brooks eats anything.  Collins cannot be relied upon, because one day he'll eat complicated and spicy grown-up food and the next day he'll refuse noodles with parmesan cheese on top.  He's a capricious young thing, and though I force a certain amount of health issues (something green and some protein / before bread or sweet things - a holy terror I am, I know), I'm not fighting with him about each little thing.  Eat or don't eat.  No skin off my nose.

Eason Forster, however, well he's the ultimate critic.  And I don't mean with any kind of sophisticated palette.  There is no adult-ness or pretension or even taste buds? in his being.  He's a mac and cheese, pizza, chicken nugget kind of person.  He's a typical kid.  And you know all those super granola mamas who claim that if you just give your kids avocados, et. al., that's what they'll like?   Well, it's true to a point.  Eason, I'm sure, eats a lot more things than he would if I had not started putting grown up things on his plate before he had six teeth.  He's probably a better salad eater than I am.  However, he's just likes that kid food. 

But, if I make a multiple ingredient, healthy dish and he gobbles it down and even doles out praise, well, take notice!
So, since I'm on this Live Six More Decades Diet, I made a dish last night that is super duper healthy, cheap, and Eason came out with, "Oh, Mama, this is so good. Thank you so much for my supper!"

(and so did the others)

And so, it demands recording, before I forget it.
It's nothing exciting.  And it won't earn any culinary awards, but, with long on Eason praise and short on cost, calories, and time, well....
And it's not fresh or local, but it is real and natural - whatever those mean - I mean by it what Michael Pollan says - It's all food my great grandmother would recognize as food - none of it is a 'food-like substance'. 


1 tsp olive oil
1 onion, diced
3 cloves garlic
2 jalapenos, seeded and diced
1 4 oz can of diced green chiles, undrained
1 28 ounce can of diced tomatoes, undrained
4 cups chicken broth
2 tsps oregano
2 tsps cumin
1/8 ish tsp cayenne
 2 cans black beans, drained and rinsed
2 cans great northern beans, drained and rinsed



Saute the onion, garlic, jalapenos and green chiles in the tintiest bit of olive oil.  Or more, if you're so inclined, but with a brothy soup, you don't need as much as you'd want for like a pot of red beans or black beans or something.

After they're all good and soft, add the tomatoes, broth, oregano, cumin, cayenne.  Simmer for thirty minutes or so.

Add the beans.  Simmer for 15 more minutes. 


Serve alone (what I did for me) or over rice (what I did for my other people).

Feel virtuous.

I estimate about $6.00 for the whole thing, and about 8 medium sized adult helpings.  And likely 200-250 calories each serving, before rice.

Oh, and like 20 minutes of active time - an hour from start to finish.

  


 

What Shall We Then Do?

A Dear Uncle with A Newborn Niece

 This article was lighting up my newsfeed over the past few days.  If you've not, please read it.
In it, Liza Long plainly articulates the everyday reality of living with a child who is mentally ill.  She doesn't offer many solutions, but she asks for help.

I have a mentally ill brother.

We had these types of scary moments at my house growing up.

My brother has always had a child-like sweetness and generosity of spirit.  He adores my children.  When he was young, he knew the diet, mating habits, and habitat of every species of fish and snake around, and could - and did - quote it all.  He was a walking wikipedia of marine life. My brother is to his family what a mother bear is to her cubs. 

He once, at the age of nine, chased a friend of mine, age twelve, around the house with a paring knife. One afternoon, he held a power hose nozzle on me, refusing to let me leave the back yard.  When I was in college, and he in high school, he threw my mother's canister vacuum cleaner down the stairs at me.  He was kicked out of more schools than I can count - and we long since quit counting. 

My parents sought help early and constantly, and while wonderful folks tried, there wasn't a really good answer.

And now, my brother floats in and out of jails and rehabs.
We are blessed that he, while anger management is still a struggle, has never been a vengeful person, but, rather was always reacting to in-the-moment stressors.  Also, he seems to have, thanks be to God, outgrown these physically scary and dangerous responses.  His outbursts are now verbally abusive, which, while remaining a burden, are much less panic-inducing. 

So, Liza Long asked for help in her article.  But folks do not know how to help.  Not even mental health professionals seem to know how to assist these young men who are afflicted with this specific, difficult to diagnose, and seemingly impossible to cure illness.

And most of us aren't mental health professionals or legislators or policy advisers or other sorts of folks to be on the ground working with a systemic, logistical solution.

But, most of us, whether we have an awareness of this or not, are in a position to be very helpful.

First, pray.
Pray for this issue continually.
Pray for the mentally ill in general - that they will know the healing power and peace of Jesus.
Pray for any specific people that you know of who struggle with mental illness.  Pray that they'll be spared from the worst symptoms of these diseases. 
Pray for their families, especially their parents.  Pray for them to be sustained by God's wisdom and mercy to us all.
Pray for those people who venture into the field of mental health.  Pray that they'll be granted knowledge of - and the ability to put into place - real solutions that are both effectual and merciful.
Pray for those saints who engage with the mentally ill in their ministries.  Pray that they'll be rewarded for their great work and that they'll see results in this world.
 Since we are commanded to give thanks for all things, give thanks that you've been placed in a world currently dealing with this issue.  And, especially give thanks if you have the privilege of ministering to specific families of mentally ill persons.

Second, minister to anyone you know who struggles with mental illness.
Treat them with kindness.
Be normal.
Laugh.
Hug.  
Visit.


Third, minister to the families of the mentally ill.

Do not stigmatize.  Having a mentally ill family member is not an embarrassment.  Are family members with cancer embarrassing?  
Do not pretend there isn't a problem. 
Do not pretend you understand the problem. 
Do not ever let the sentence, "well, if he was my child, I'd..." come across your lips.  You do not know what you would do.  I grew up with it, and I do not know what I'd do.
Do not attempt to diagnose.

Ask if and how you can help.  One great way is to minister to any siblings.  Grab them for the day.  Any respite is welcome when chaos is a reality.
Food is always a ministry.  Always.  Second only, of course, to laughter. 
Follow the lead of the person in your life about how much and when to discuss the problem.  Some folks are open and benefit from people checking in.  Some are tired and want to talk about the BCS standings, the weather, the anything but.  Provide openings without prying. 
 

Fourth, remember. 

Always remember that, but for His grace, there go we all. 

Honor the truth that sick people can do evil things.  The deeds are no less evil because they are sick, and the people are no less sick because they do evil things.

Remember that the vast majority of those who struggle with mental illness are not on the verge of engaging in destructive behavior.  

Talk to your children about emotional struggles that all people have.  Talk to them about right reactions to their own emotional struggles, and reactions to those folks who they encounter who have much more acute problems. 

God has blessed and protected my family from much of the sorrow experienced by Ms. Long, and certainly from the reality experienced by the Lanza family.
To Him, we are grateful for this and all of his mercies upon us. 

Join me in giving thanks for all of the blessings we all experience everyday. 
They are abundant and we deserve them not. 

menu 11.24 - 11.30.

Whew - the leftovers have been demolished - almost all by people - and now the compost gobbled up the last few fractions of servings this evening. 

We had a grand Thanksgiving.  We ate a ton, laughed at a ruined turkey (a full story to come here soon, because, well, not recording it would be a waste), imbibed a bit, and washed up while having a spur of the moment dance party in my kitchen.  Having parents who will help wash the china and dance with you, well, that's something for which to be thankful! 

But, now I never want to cook anything in a 9x13 ever again. Well, not never, but, not this week.  No American food.  Or, well, just a bit, but nothing you'd find on a Turkey Day table.


Saturday 11.24

Breakfast:  We were fed a wonderful farmhouse breakfast of chocolate chip pancakes and sausages doused in syrup. 
Lunch:  Various and sundry paninis
Supper:  Turkey Pot Pie. 


Sunday  11.25

Breakfast:  Sabbath Sugary Cereal Treats
Lunch:  Last of the Leftovers w/ friends
Supper:  Were surprised fed cheeseburgers by my daddy and Caroline.  We meant to grab fast food and stop by for a visit after our tree shopping, but, instead, she caramelized onions and he grilled beef and we were happy and loved. 

Monday 11.26

Breakfast:  Wholesome Spelt Cinnamon Rolls delivered by a dear friend. 
Lunch:  Leftover Cheeseburgers/PB&Js
Supper:  Peanut Chicken,  Salad  (This is a dish we've been enjoying about which I need to blog so I won't forget how to make it....)

Tuesday 11.27

Breakfast:  Same Cinnamon Roll pan - revived by toasting with a bit of butter
Lunch:  ww noodles with sauteed produce (The drawer will be cleaned out - badparts into the compost and stillbreathingparts into the saute pan)
 Supper:  Red Beans and Rice.  There is something about a pot of beans. 

Wednesday 11.28

Breakfast:  Bran Flakes.  Oooh.  So Sexy. 
Lunch:  Leftover Red Beans / PB&Js
Supper:  Church.  I hope it's pizza, but I bet it's forsaken Subway.  Gosh, I hate that place.  I know, I am insane, but cold, super preserved lunch meat and fake cheese just don't make me happy. 

Thursday 11.29

Breakfast:  Scrambled Eggs
Lunch:  Red Bean Quesadillas.  (I'm going to grab a cup of beans out of the red bean pot on Tuesday, continue cooking with cumin and chili powder and then save for Thursday's lunch)
Supper:  Crockpot Marinara (Say a prayer of thanks for my happily-vegetarian-husband.  He helps my budget and his triglycerides) w/ carb of some kind - either homemade spelt cheesy focaccia or noodles, depending on my day. 

Friday 11.30

Breakfast:  Bran Flakes.  The excitement overwhelms. 
Lunch:  Tuna Salad w/ some carb (homemade bread or box o' wheat thins - again, depending on my day)
Supper:  Chicken Tortilla Soup, Cornbread, Pot of homemade hot chocolate, Paul's specialty (only) dish. 


Saturday, we're having a good ol' fashioned fayncee dinner.  I cannot wait.  I'm still finalizing the menu, and well, that makes me quite happy.  I keep playing around with different things.  Can I have shrimp in more than one course? 



Oh, I feel better, friends.  We are settled in our house (87% settled.  This is a good solid B and it counts).  I am fighting off, successfully, I think, a sinus infection.  Both of my Math classes misunderstood a concept today, and then, after a bit of work, every child in both classes got it.  Latin is wonderful.  Advent is five simple days away.  The food is good, the grocery budget for the week came in at 40% under budget, and we are blessed by a gas stove and a family being read-aloud the hobbit right now.  Oh, taste and see.  Taste and see that the Lord is good. 

Gobblin' up a Storm!

How many times did you complete this coloring sheet as a child? 

It's that time again. 

We're almost there.  A measly 9 days from now, I'll be frantically scooping things out of the oven and finding a place to keep them warm and ready. 

And, I get to go it all with one oven instead of two, so that should be fun this year. 

I've not yet worked a schedule of events, but I probably need to do that soon.  And then there is the shopping list.  I'll shop on Monday morning.   Also, there is the table to think on and the personalized place cards that AB has to find pinterest inspiration to complete.  My guest list is modest, as usual -  9 adults and three kids - but that doesn't stop me from being a crazy person with the feasting. 

What we've eaten the last few years:
2009
2010
2011

So, here we go: 

The Pre-Meal Bites
0.  Carrie, my stepmother, is bringing an appetizer and cocktail.  Yay.  

The Bird
1.  Turkey.  I'm going to use a tried and true cooking method in Come on In - I need my oven available on actual T-Day morning.  It's called "Turkey While You Sleep" -  But, their seasonings are a bit bland, so I'm going to spice it up a bit.  I'll google around and see what I can find.  Idears are appreciated

The First Course
2.  Butternut Bisque.  Here is Martha's recipe.  I'm sure I'll mess with it, but not much.   I've never done a soup on Thanksgiving, but why not?  I mean, why the heck not? 

The Side Board
3.  Sweet Potato Casserole.  Traditional.  Non Negotiable.   Last year we striped the different toppings - marshmallow and candied pecans.  This year, I'm thinking polka dots.  Or, maybe a design?  Oh.... I can post it on pinterest.  Wouldn't that be fun!?

4.  Cornbread Dressing.  Again - Traditional.  Non Negotiable.  Filled with celery and onion to the brim. 

5.  Sauteed Apples with Bacon.  I'm feeling Cracker Barrel as my muse here.  I believe fruit gets the short of end of the stick on Turkey Day.  Well, not at my table!   I'll serve the crispy bacon along side for my dear, vegetarian stepmonster.  (Her nickname for herself, not mine.  I find her decidedly non monstrous). 

6.   Mashed Potatoes.  We have usually done scalloped, a favorite of Paul and AB, but this year, we determined we wanted a better vessel for gravy. So, we're going mashed.  Garlicky and Buttery and Full of Half n Half. 


7.  Penne w/ Caramelized Onions, Vodka Sauce and Goat Cheese.   I always try to have a mac-and-cheese ish dish, and this is this year's version.  Having Vodka Sauce, I may be throwing off tradition all together and won't, in fact, get credit for obeying the pasta-dish-rule, however, I care not. 

8.  English Peas Au Gratin - Our green but bad for you dish for the year.

9.  Pear and Green Bean Salad w/ Sorghum Vinaigrette.  Assuming I can find Sorghum.  The recipe is in this year's Southern Living Thanksgiving Issue. 

10.  Braised Carrots.  They're just too pretty to leave out. 

The On-The-Table Condiments

11.  Liquored up Gravy.  We did bourbon last year.  I think we'll do white wine this year.  The bourbon was good, but it strayed from good ol' gravy a bit too far for my sake.  But I like the bite the alcohol gives it, despite being all boiled off. 

12.  Cranberry Apricot Sauce (Also see Southern Living Nov. 2012). 

13.  Our homemade hot/sweet pickles.   (Paul Forster- since  you're obviously reading this - we need to make pickles this Saturday....) 

14.  Spiced Peaches out of a Can.  I won't stop.  You cannot make me.  I think I'm the only one who eats them.  My grandmother taught me.  I cannot help it.  It's not my fault.  Hush! 

15.  Yeast Rolls.  Recipe courtesy of Via Fortier, an old friend who actually gets paid to cook things. 

16.  Foccacia.  What?  Say something. We like bread.  AB insisted. 

The Dessert Cart

17.  Chocolate Pie - Brought by Carrie, the aforementioned non-monstrous step mother.

18.  Buttermilk Chess Pie - a favorite around here.  It's in Square Table.  It's good.  Embrace it. 

19.  Rum Cake.  It's been years since I made my mother's Rum Cake.  Too Many Years. 

20.  Blackberry Crumble.  We don't need four desserts.  But, two things come to mind:  One, we're feasting, so who cares about need, and Two, I was at 19 items.  That wouldn't do. 

Menu 11/11-11/17

I'm all off food schedule, because we were out of town last week for a few days. 

But, we are home, and so I have to just press on! 


Sunday

We were on the road and ate tacobell/kentuckyfriedchicken for lunch.  No, we did not make multiple stops.  They were both in the same restaurant.  Who ever heard of such.  
We ate grilled cheeses for supper.  It's hard to beat a good, buttery grilled cheese.  And homemade spicy pickles.  Yes sir ree bob. 

Monday

For lunch, we cobbled together sandwiches and leftovers and packed for school/work.

For supper, I had thawed some chicken ramano sauce I had frozen and thought to throw it over pasta for an easy evening.  We ended up having an even easier one - some friends had us stop by for a quick afternoon visit and it turned into supper.  Coincidentally, they were having pasta with chicken, tomatoes, cheese and olives on top. 

Tuesday

For lunch, well, I haven't gotten that far yet.

For supper, my mama is coming to celebrate her birthday.  We're having Roasted Red Bell Pepper Soup, salad, angel hair with scallion cream sauce, and sauteed italian shrimp.  Oh, and Amaretto Freezes for dessert.   All are some of her favorites.  Yay! 

Wednesday

For lunch, we'll cobble together leftovers from the feast from the night before. 

For supper, we'll be at church, having yumm-o dominos pizza. 

Thursday

For lunch, I believe we'll be at the Renaissance Festival in Louisiana, but if that falls through, we'll figure something or other out.

For supper, Chili and Cornbread

Friday

For lunch, Chili Dogs
For supper, Bean Burritos

Saturday

For lunch, Bean and Cheese nachos - from the bean burrito filling, of which there is always a bit too much, since I started doing my own beans instead of canned beans. 

For supper, Potato Soup of some kind.  Haven't gotten that far yet. 



Then, to Turkey Week!   

Yay! 

Shrimp and Potato Porridge

shrimp

+

potatoes

= 

heaven

This is originally a Paula Deen recipe that I've messed with.  Shocker, I know. 
Her recipe is titled Potato Soup with Shrimp, but a dear friend was eating this four or five years ago and said, "Ann Lowrey.  What we've got here is not soup.  This is Porridge." 

I did not argue, though as I sat down to write this, I did google out of curiosity.  [It remains quite frustrating to me that curious has a u and curiosity does not.  What ridiculousness.]

Porridge is actually traditionally made of oats - we just call it oatmeal here in America.  However, there is such an animal as Potato Porridge - a Norwegian tradition.  I am not Norwegian, and neither is my friend proclaiming this to be porridge - in fact, we're both quite Irish with a little English thrown in.  But, for today, we sing the song of Norway proudly.

1 stick of butter
1 large onion diced on the small side
3 carrots, diced
 2 T all purpose flour (optional)  This gives it a more porridge-y consistency, but if you are trying to avoid gluten, leave it out.  The potatoes will make it plenty thick.

6-7 medium potatoes, peeled and diced into 1/2-1 inch cubes
4 cups milk (whole, 2%, 1% - again, depends on what's in the fridge, but I usually use whole)
2 chicken bullion cubes dissolved in
1/2 cup hot milk

1 cup half and half
1 tsp salt
1/2 tsp pepper

1 lb medium shrimp, peeled (cooked already is fine, but I prefer throwing it in raw and letting it cook in the soup.  I have my reasons.  If I type them here, it will take too long.  The moral of the story, though, is that you shouldn't be scared of shrimp - they cook in mere seconds). 


So, in soup pot, melt the butter over medium high heat.  Toss in those onions and carrots.  Enjoy the aroma.  Stir occasionally for 10-15 minutes, allowing them to soften thoroughly.

Add the flour, stir for a minute or two. 

Add the milk, potatoes, and bullion dissolved in milk. 

Let it cook for 30 - 45 minutes over medium heat. 
Now, you can let it go a bit longer and the potatoes will fall apart for you.  Or you can stop at 30 minutes or so and use an immersion blender on it.  Or you can usually, at about 45 minutes, use a potato masher.  The point, is you don't want potato chunks.  It's a porridge - which basically means mush.  You wouldn't think it would be awesome.  But you'd be wrong. 

After it's all mashy and pasty and you accidentally lick a bit off the wooden spoon and think, "Damn, baby, you so fine," because you will channel Will Smith in his freshest Fresh Prince days, then, and only then, should you add the remaining ingredients. 

Add the salt and pepper and the cup of goodness.  Bring to just shy of a boil.  Don't let it boil - I don't know this for sure, but it seems to me that half and half has a tendency to curdle more readily than its cream or milk brothers. 
After it's as hot as it can get without boiling, throw in the shrimp -

It will cook in 2 minutes - really - I promise.   And you'll be ready to go. 

My top ten favorite meals involve this soup and a really bad for me grilled cheese. 

And then all shall be well.  All manner of thing shall be well.   Very well, actually. 

a nice little side dish

This is just an amazing photo.  Really great angle and lighting.  I'm just so impressed.  

I went a googlin' earlier to find something to serve with seared tuna for supper tonight.

I found something, fiddled with it, and this is what we have here. 

Bonus:  Gluten Free and Dairy Free and No Sugar Added.  Now, we are pro gluten and pro dairy at our house, but with three friends with celiac now and countless others with sensitivities to things, it's always good to add to the repertoire of things we can feed people. 


Black Bean and Rice Salad

• 1 cup dry basmati rice, cooked (without adding butter or oo or seasoning to the water)
• 2 cans black beans well drained and rinsed (obviously, you could cook your own, but then it wouldn't be a 15 minute ordeal like it was tonight.)
• 1/2 a red onion, diced fairly small
• 1 bunch cilantro or parsley, hacked at with the santoku knife to relieve all frustration (cilantro tonight, but whatever floats your boat)
• 1-2 Tablespoons Olive Oil.  The original recipe called for 3/4 a cup.  I maintain that this has to have been a typo.  If not, my feelings remain hurt. 
• 2-4 Tablespoons Lime Juice (Juice of 1-2 limes)
• Season to taste - Tonight - maybe 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp granulated garlic

Toss it all together well and serve at room temp - or chilled-

Nothing fancy, nothing to write home about, barely anything to record in this here blog, but all five of us ate it up,  it was cheap, and I'll wonder  in three months what exactly I did.  So, problem solved.  I do so love the internets.