eats: beef + cabbage + barley

I thought I'd share with you my newest, most favorite recipe that I've put together. I was inspired my friend/doula Talitha and an Instagram photo of her own beef and cabbage (who says Instagram food pics are redundant and useless?). It just looked so yummy and comforting I thought I'd just wing it and throw together my own version.

I have not seen any recipes for this combo although it is a common one and one that has certainly existed from the dawn of time. I just put together what I had. It was so good. So I thought I'd share it with you, due to the ease of assembly and deliciousness quotient.

Beef and Cabbage with Barley

You need:

(for the beef and cabbage)

2 lbs ground beef 

1 head of cabbage

4 cups beef broth

1 large onion

plenty of garlic

salt, pepper, garlic, Herbamare all to taste

(for the barley)

2 cups of beef broth + a little water

1 cup of barley (we used pearled)

How:

Dice onion and cook until translucent in oil. Add ground beef and cook until brown. Chop cabbage, add to pot. Pour in 4 cups of beef broth, add garlic and seasonings and cook on medium heat until cabbage is wilted. Season to taste as desired. 

Meanwhile, boil beef broth for barley and add the barley. Reduce heat and cover, and simmer 15-20 minutes or until barley is tender. Add a little water if necessary during cooking. It will still be a little chewy when finished but I think that adds to the dish. 

Serve beef and cabbage over barley in a bowl with plenty of broth. Enjoy!

PS: This could be modified to be gluten free if made with another grain!

Mom's easy summer salads

When we were at the farmhouse, my mom made these two simple and DELICIOUS salads. EVERYONE was raving about them and not one morsel went uneaten.

When I went to the grocery store last, I made sure to get all of the ingredients to make them. They're great to have on hand for supplementing a meal with veggies.

Here they are and the recipes to make them - both sent to me by my mama! I hope you'll try them and enjoy them as much as I do!

Black Bean and Corn Salad

NOTE: If you plan to make this and keep it for a few days, I would add the avocado at each serving so it doesn't get mushy and brown. And I didn't use hot sauce in the dressing, just salt and pepper with the red wine vinaigrette. 

Tomato Cucumber Salad

PS: Follow me on Instagram! :) @mrshammel

chicken and wild rice salad

I've got a few blog posts in the works, including one about our trip to North Carolina this weekend. But I had a really rough night last night with the kids basically in a full force/co-sleeping nightmare. So I am going to share something short, sweet, and simple with you guys today.... one of the most INCREDIBLE recipes I have tried in a LOOOOONG time... actually, I know I have said this many times before but this couple's recipe book and website are off the chain, if you're looking for everything from some raw vegan selections to gluten free, dairy free and egg free recipes (in fact all their recipes are like that). The cook book is The Whole Life Nutrition Cookbook. The recipe I'm about to share is adapted from one on their website. 

I promise you, you will be IN LOVE with this dish... it is so light, refreshing, filling and nutritious. I could literally eat the whole batch if I didn't stop myself.

You can view the original recipe here. My adaptation is below. Make this today and let me know what you think! It's off the chain!!

Chicken & Wild Rice Salad and Mandarins and Almonds

Salad:

5 cups cooked wild rice

2 cups cooked, diced chicken

1 cup chopped, toasted, sliced almonds

4 mandarins, peeled and segmented (or 1.5 cans packed in juice, drained)

4 green onions, sliced into rounds

1/4 to 1/2 cup currants or chopped raisins, craisins, etc

large handful of fresh parsley, chopped

Dressing:

1/3 cup freshly squeezed orange juice

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

1 to 1 1/2 teaspoons Herbamare

freshly ground black pepper

Place all ingredients for the salad into a large bowl. Whisk together the dressing ingredients. Pour over salad and toss well. Serve over organic greens. This recipe will last up to 6 days in the refrigerator.

Hope you enjoy it as much as we do!

Brooke

homemade asian goodness

I tweeted about this scrumptious dinner the other night and had lots of requests for the recipe from some of my Facebook friends, so I thought I'd go ahead and post it on my blog! 

The recipe actually is modified from the one in the Whole Life Nutrition Cookbook. I add a lot of veggies to it and cook it completely differently than they do. So it's a modification of their recipe which I think seems to be more like something you'd get at a Thai restaurant! Add to it's deliciousness is the fact that it's totally gluten, dairy and egg free. 

The dressing is Creamy Ginger from the same cook book, but I added just a wee bit more agave nectar. It tastes almost exactly like the dressing you get at a Japanese steakhouse. In fact right now I am eating some chopped up collard greens drowned in it. I think a good motivator for me to eat more raw greens is a darn good dressing... I can't lie. 

So here you go - those two recipes... Let me know if you try them and like them, cause I adore them both! I've made the thai curry many times but this is my first time for the dressing. 

Thai Chicken Curry w/ Vegetables

(adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN)

1lb chicken breast
handful of mushrooms, sliced
1 small red pepper
basil leaves (handful or so)
sweet potato, peeled, diced, and boiled
carrots, sliced thin

Sauce:
1 can coconut milk
4 small shallots, peeled
1 stalk lemongrass, ends trimmed then chopped
6 cloves garlic, peeled
2 TBSP chopped fresh ginger
2 TBSP Thai fish sauce (smells like feet, but critical)
1 TBSP wheat-free tamari
3 TBSP organic unsalted cashew butter
2 TBSP cane sugar or agave nectar
1 TBSP curry powder
1 tsp crushed red chili flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp white pepper

Dice and saute chicken until cooked through in oil, salt and pepper, or braise in a little chicken broth until reduced. Add vegetables (EXCEPT for the BASIL) and saute a little but do not overcook.

Add all sauce ingredients to a blender and blend until smooth, about one minute.

Pour sauce over chicken and vegetables and add basil. Simmer for about 10 - 15 minutes.

Serve with cooked quinoa or brown rice.

Creamy Ginger Salad Dressing
(adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN)

1/2 cup chopped celery
3 TBSP chopped ginger
1/2 cup extra virgin olive oil or sesame oil
3 TBSP brown rice vinegar
3 TBSP tamari
2 TBSP water
1 TBSP maple syrup or agave nectar (I added more than this - maybe an add'l TBSP)
1 tsp organic ketchup
1/8 tsp celery seed

Blend all ingredients in blender until smooth. Serve with a nice salad! :)

So there ya go friends. Asian heaven from your kitchen. Gluten free, dairy free, and egg free!

mama eats # 3: artichoke almond pate with fresh vegetables and pita chips

Welcome to the third installment of this little series called "Mama Eats"... if you're reading this, and you're a mama, with babies and whatnot, and you struggle like I do to be intentional about what you feed yourself, then this series is for you. In fact, just doing these posts forces me be more intentional about feeding myself well during the day. I rarely eat breakfast, and seldom eat much more than snacks and leftovers from the baby's high chair tray... which means I don't eat very healthily most of the time. And I know better. So now, you're like me - you have no excuses but to take FIVE MINUTES to prepare something for yourself to eat... and it should only take just that - about FIVE MINUTES. :o)

Today's recipe... one that is easy to prepare, and will keep you coming back for more...

Artichoke Almond Pate with Fresh Vegetables and Pita Chips 

(adapted from the Whole Life Nutrition Cookbook)

YOU NEED:

7 minutes or less

Food processor with an "S" blade

1 cup of almonds - I used roasted/salted, but you can also use raw almonds soaked overnight (to sprout them)

1 can artichoke hearts, drained

1/4 cup olive oil

1/2 cup lemon juice

2 TBSP capers

1/2 cup chopped onion (about 1/4 of a medium onion)

1-2 garlic cloves

baby carrots

celery 

romaine lettuce or red cabbage for wraps

pita chips or some other whole grain cracker... anything will do, really!

HOW:
1. dump the drained artichoke hearts, almonds, olive oil, lemon juice, garlic cloves, capers and onion into the food processor and process until smooth

2. wash and cut celery to desired length
3. cut cabbage in half and peel back leaves, wash and set aside - or if you're using romaine leaves, wash and set aside
4. take the pate out of the food processor, put it in a serving bowl, and surround it with baby carrots, celery, cabbage and/romaine, and pita chips or crackers... and you're done!!

The good news about this yummy pate is that it's super healthy, super FILLING, full of fiber, protein and you can come back to it at least twice (unless you're me) and snack or just enjoy a light lunch. I made this last night and ate it for dinner, and for lunch today.

Nutrition curious? (info obtained from caloriecount.about.com in the recipe analyzer based on the recipe above)

• By dividing this up into four servings, you're benefiting from 23 grams of mono and polyunsaturated fats, which are super important for women, almost 9 grams of fiber and 9 grams of protein in each serving! Also each serving only contains 20 grams of carbohydrates! 
• This recipe is also vegan, gluten free and dairy free when served with gluten free crackers or chips!
• Add the nutritional benefit to your snack (or lunch/dinner) of nutrient dense carrots, the fiber content (and low calories) of celery, cabbage and romaine lettuce. 
• Selecting a whole grain cracker to eat with this pate will add to the fiber and protein content of your meal and lower the glycemic index.
• This is great served as an hors d'oeuvres as well!

SWAP PARTY!!! with Ashley from SUGAR MAMA BAKESHOP

First things first: Welcome visitors via the SWAP party! If you're new here, take a look around, and leave a comment with your blog link so I can check you out too! Now without further ado...

I gotta say, this SWAP PARTY / link up this month has been lots of fun. I was so thrilled to have randomly chosen for meeee the chance to swap goodies with Ashley from Sugar Mama Bakeshop! Ashley doesn't just make delicious treats, but makes them gluten free, dairy free, and vegan! She also uses organic and fair trade ingredients where possible. What's even cooler is that my son is gluten free and he'll be able to enjoy her goodies as well! I think it's pretty cool that we've been paired up. :o)

Not only do I have a soft spot for fellow bakers (I was in the baking business myself for a little while), but I have an even softer spot for sweets and any kind of lovin' from the oven. And how could I be so lucky to have received such a sweet package from Ashley today... a Starbucks gift card and a package of gluten free, vegan banana bread mix! :o) I was so excited, I rushed to the kitchen to preheat the oven and started gathering the few ingredients I needed, only to find that somehow in less than 24 hours, EIGHT bananas have been consumed in this household. I do not understand how that happened. In fact, it kind of scares me...

So, I plan to post later this week about making her banana bread and sharing it's deliciousness with you all. 

Since being introduced to Ashley I had the chance to learn a little more about her through this nifty little survey I crafted to see what kind of gal is behind Sugar Mama Bakeshop. Turns out, she's a pretty cool lady - see for yourself! 

And be sure to check out her blog and her shop! 

your name/age/location: Ashley Greeno/ 26/ Denver, CO

favorite time of day and why: Well... I'm a total night owl. When everyone else is asleep and the house is quiet is when I create the best! But my favorite time with Lily is definitely first thing in the morning when she's sweet and snuggly :) 

you're kid and husband free for four hours - what do you do? Work out! I would love a good hard uninterrupted workout. But then I would definitely go thrifting. I really miss wandering in and out of shops just perusing and daydreaming of the beautiful things I could make.

favorite season: 100% summer!

chore you hate: Eh. All of them? Worst of all is bills though. I put them off forever because I just hate to do them. Plus I don't have a good organization system so it always seems so overwhelming. 

favorite outdoor activity: I love bike rides and going to the beach.

you win $1M - what do you do? Buy a house & a bakeshop 

you have $150 to go shopping with - what do you buy? Junk furniture that needs a makeover or kitchen gadgets!

title of your autobiography: True Life: I'm a Sugar Mama? haha I'm not sure. I've never thought of that one :) 

something you learned this week: I'm not a BAD mom... it's just really hard :) 

your favorite meal is: There is a burrito place here called Illegal Pete's (similar to Chipotle) and I LOVE their burrito bowl. Tells you a little about how fancy I am :) It's total comfort food... that I don't have to cook!

if you could live anywhere else in the US, where would it be and why? Hunter and I have always dreamed about living in southern California. When he finished his environmental biology degree we'll be applying to jobs 

if you could do just one thing to help grow your business, what would it be and why? I wish I could sit down face to face with someone who has successfully navigated being a mom & a business owner and talk about where to start and how to organize etc.

Thank you again, Ashley, for the sweet and thoughtful gifts! :) Can't wait to sneak away for a Starbucks and come home to some yummy banana bread! :)

mama eats (# 2): caprese grilled cheese with balsamic dipping sauce

Mamas, you have no excuses now but to enjoy freshly prepared meal for yourself. I know how it is. Getting 5-10 minutes to yourself to eat with toddlers on your heels is hard. But do it. And this recipe will help you do that quickly. No excuses! If I can do it, you can too.

YOU NEED:
7 minutes
skillet
two pieces of sliced sourdough bread (or whatever you have on hand - not too thick tho)
fresh mozzarella (see below for variations)
fresh basil
fresh tomato
salt, pepper
balsamic vinegar
olive oil
rosemary

HOW:

1. heat skillet on medium high with a good bit of olive oil in it (do not go above medium high because it will smoke! olive oil has a low smoke point)
2. get your bread ready - you can even put it in the pan if you prep quickly
3. slice fresh mozzarella enough for one layer on the first slice of bread, about 1/4 inch thick 
4. pull off basil leaves and put on top of mozzarella
5. slice tomatoes and place on top of basil leaves - salt and pepper generously
6. add second slice of bread
7. put in the pan and turn frequently. bread will crisp and brown in the oil - YUM - press down with spatula 
8. when you think the sandwich is almost done, grab a little dish and pour a little balsamic vinegar and a little olive oil (about half and half - just eyeball it), some salt and cracked pepper and rosemary and whisk to make a simple balsamic vinaigrette!
9. pull the sandwich out of the pan, slice and dip in the balsamic vinaigrette 
10. ENJOY!

Nutrition curious? (info obtained from caloriecount.about.com in the recipe analyzer based on the following: 2 slices sourdough bread, 1/2 roma tomato, 2 ounces fresh mozzarella, 1/4 cup basil leaves (which may be a little high), 1/8 cup balsamic vinegar, 1/8 cup olive oil, pinch salt)

• This recipe contains 28.6 grams of mono and polyunsaturated fats - good for the heart and so many other body parts!
• With almost 24 grams of protein, 46% of your RDA of calcium, 18% of iron, 32% of Vitamin C, and 25% of your Vitamin A, you can't go wrong.

Modifications: 

• use any other white cheese in place of mozzarella
• use dried basil instead of fresh
• use sundried tomatoes instead of fresh
• use gluten free bread in place of regular for a gluten free recipe

mama eats: quesadilla w/ avocado, salsa and cilantro

The last few days I've found myself doing really well in the feeding myself department... something I have been lazy about in recent months with all the craziness going on. Perhaps like many of you, I rarely sit down to eat, even dinner. I don't usually eat breakfast. I just graze and snack and eat of my kids' plates... and I find myself eating a lot more carbs and processed foods like crackers and things than I should. I have a lot of knowledge on how to eat well, and I just need to do it.

I have been keeping a good stock of stuff that's easy to throw together very quickly, and have found my creative side coming out in the kitchen again when cooking for myself. So, I thought I would share with you guys some of the meals I've come up with that literally take FIVE MINUTES to prepare, and are easy to eat on the go, with toddlers and babies at your heels. 

Maybe this will be a little series... We will see!! I have a few ideas at least to get us started.

YOU NEED:
five minutes
a microwave or skillet
tortillas of any kind (I prefer whole grain, but used flour for the photo)
cheese - preferably monterey jack
1 whole avocado
fresh salsa
cilantro

HOW:
1. make a quesadilla (cheese between two tortillas)... nuke it 30 seconds each side or in the skillet both sides with some oil until melted - takes about 2-3 minutes in a preheated skillet
2. meanwhile, peel, pit and slice your avocado and chop the cilantro
3. when the quesadilla is done, top with the avocado, spoon salsa over all of it and top with fresh cilantro.
4. eat it with a fork and knife... :)

That's it! Totally yummy, healthy and filling. I eat this for breakfast sometimes!

Nutrition curious?

• Avocados are one of natures most nutrient dense foods, full of healthy fats which every woman needs.
• Cheese is a good source of protein!
• Whole grain tortillas used in place of flour or corn tortillas provide added fiber, protein and a lower glycemic index, important for regulating blood sugar. 
• This can be easily made gluten free with use of a corn tortilla!
• This recipe provides about 550 calories, 20 grams of protein, 31 grams of poly and monounsaturated fats, 16 grams of fiber, along with the many minerals and nutrients found in avocados!
• I found that if I ate this around 9 AM I was not hungry again until after noon or 1:00, which is a rare thing for me! 

Let me know what you think!

Love, 

Brooke

friday flashback: get real! (mexican)

Lately I've been eating like I live south of the border (wouldn't mind their beaches) - tons of avocadoes, salsa, quesadillas, cilantro... all of my favorite things and what's more, you can eat them all together ... mmmmmmm... well, I decided that since I don't spend a lot of time really searching the web, and the web faves thing is not always "easy" for me to pull together, that I kinda like the flashback part better this week, and thought I would share a recipe with you guys from when I first started blogging back in '08-'09. Can't let a good recipe go to waste... you all must know about it!

I absolutely LOVE authentic mexican food (missing the taco truck that was by our old house)... so please enjoy these recipes so that you TOO can enjoy and love it!

ORIGINALLY POSTED July 26, 2009

One of the things I love about REAL mexican food is the freshness of each ingredient and the overall simplicity of each dish. Each individual ingredient compliments the other resulting in a meal that doesn't overwhelm your gut but totally refreshes and invigorates the senses. These folks had it right ... in a hot and unforgiving climate you crave citrus and spice, light but filling foods. This is not your Americanized Mexican, leaving you feeling heavy and bloated between the heavy starches, beans, creamy cheeses and salty sauces. 

Last night I had an hankering for margaritas and some real, fresh food. I was inspired by the unforgettable food at Bud And Alley's Taco Bar in Seaside, Florida to create a simple but satisfying meal that all of us (picky Dakota included) would enjoy! Here is MY recipe for authentic Mexican tacos with charred corn salsa!

Tacos!
4 large chicken breasts w/ rib meat
1 or 2 lbs steak cut into strips
lime juice
fresh cilantro
chili powder
cumin seed
garlic
salt (garlic salt is good)
black pepper
cayenne pepper
oil
corn tortillas
avocado

Cook chicken in the oven until cooked through and juices run clear. With a sharp knife slice and dice your chicken into very small almost shredded pieces. 
Heat oil in skillet (put 4 tbsp... you'll need to add more later to keep from sticking). Add your chicken to pan. Squeeze a good bit of lime juice onto chicken until very moist. Drizzle more oil... shake out a good bit of chili powder, pinch of cumin seed, 2 cloves garlic, a few shakes of cayenne, salt and pepper to taste. Stir and simmer over medium heat. Taste and add each individual seasoning (including lime) to taste. You want this to be tangy and flavorful... not bland! Once you get it how you like it, add a few pinches (or to your liking) of fresh cilantro. Stir in, put a lid on and drop heat to low. 

Cook your steak in a skillet - I just throw on all my seasonings and cook the steak through, stirring to keep from sticking. When it's all done I chopped mine into smaller pieces. Cooking slower will yield a more tender meat. Would suggest marinating to tenderize before cooking, but I didn't really have time. 

Charred Corn Salsa
1 bag frozen corn
2 small tomatoes (Roma are good), de-seeded and diced small
1/2 green bell pepper, diced
1 jalapeno - diced small - DO THIS LAST AND ON A DIFFERENT CUTTING BOARD
cilantro
1/2 red onion, dieced
salt and pepper to taste
oil

Grease a big cookie sheet (BIG) or pizza pan. Spread corn, tomatoes, peppers, onion, cilantro on your pan. Turn on the broiler on HIGH. Season with salt and pepper. Put into the oven under the broiler. You want the corn "tips" to be charred... the charring brings out the sweetness of the corn. If it doesn't get charred you risk a bland salsa. Watch it while under the broiler... it may go fast or slower depending on how close your rack is to the heat. 
When finished, dump your salsa into a serving dish. Should make up to two cups of salsa. 

Put your tacos together by putting the meat in the center of the tortilla, topping with corn salsa, chunks of avocado and a pinch of cilantro. Serve with an ice cold margarita! YUMMY!

twice baked and stuffed mexican potatoes (and Pearl Jam ear candy)

Welp, this was tonight's dinner experiment. I gotta say, blogging is a good motivator for me to actually cook dinner. Is that like, so sad, or what? No, really, I do love to cook. And I have a lot of stuff that I need to use up... like the bunch of cilantro in my "crisper" (I really don't want that to go bad), and the avocado in my fruit basket. Kind of a no brainer, pairing the two... but anyway, here's the way I used up the rest of my potatoes (which we don't use often), cilantro, avocado, and leftover red beans from the crockpot.

While I am typing this blog post, we're watching a GPB special on Pearl Jam... got chills all over, listening to Eddie Vedder sing 'Release Me', a song I used to listen to on repeat from the Ten album (one of the albums (among many) of my generation). I think I wore out that album. Listen and enjoy.

Twice Baked & Stuffed Mexican Potatoes
Ingredients:
8 medium russet potatoes
2/3 cups sour cream
1 cup grated cheddar or colby jack cheese, plus 3/4 cup for sprinkling on top
1/2 tsp garlic salt
black beans or red beans (I used leftover red beans I'd cooked in the crock pot last week)
We used leftover Mojo Roasted Pork from Publix (on sale this week), you can add chicken, steak, or keep it veggie!
avocado (diced, with lemon or lime juice and salt)
cilantro
sour cream
salsa

Step 1: Bake yer taters. Wash 'em, pop them in a 425 degree oven for 40 minutes. I had one explode in my oven tonight. Don't ask me how that happened!?
Step 2: Take them out of the oven and let them cool. I baked them before I had to leave to pick Dakota up from school. They probably cooled for about 20 - 30 minutes.

Step 3: Gut them. I used a melon baller, but a spoon will be fine. Don't go all the way to the skin, leave a layer of potato or your skins will fall apart. Put the potato guts into a bowl.

Step 4: Combine the sour cream, cheese and garlic salt with the potato innerds.

Step 5: Spoon the mixture into the potato skins. Top with the bean and meat of your choice (or not). Sprinkle cheese on top. Put the potatoes into a preheated oven at 400 degrees.

Step 6: Take them out of the oven... cheese should be melted well. I left them in there about 20 minutes.

Step 7: Serve with sour cream, salsa, avocado, and chopped cilantro. And just because it's so pretty, here's the pic again. Don't you love my paper plates? What can I say, the dishwasher was full.

I'll post more deep thoughts tomorrow. But today is all about food!

Much love and enjoy the Pearl Jam.

quick post: if you have {this}, then you can make {this}... ANOTHER soup recipe!

Okay, what is my problem? Can I just say that I am stretching every dang little bit of food we have these days as far as a I possibly can, and for some reason, the almighty soup is the solution to that problem. I am sure most of you know that once you reach beyond the planned meals into the recesses of your pantry you find yourself caught up in that blank stare moment... the moment when you MUST make a decision about dinner, yet all your good ideas have fallen to the floor for lack of this or that, and you're left staring at the backside of your cabinets, the bag of flour and rolled up bag of cereal that has merely a handful left in it, but that you could not bear to throw away because "someone just might eat that".

I have not had any meat of any kind to cook with this week, and I've been pulling from every which way I can to produce some kind of dinner for the family that is not only tasty but healthy. I've found that those walks down the freezer aisle to stock up on frozen vegetables and fruits have really saved me in the past few days. Do not underestimate the power of the frozen peas, people! Or the can of beans! Diversify your beans and rice selection and you will never be without a meal. Ha!

I plan to share with you some of what I do to properly stocking my pantry (fridge and freezer too) with versatile staples that with a little creativity you can work with to create a great meal. This helps to avoid impulse fast food buys or purchasing pre-made processed foods at the grocery store.

Okay, so here's the divine soup manifestation of the day... made for lunch with my dear friend - served with a green salad it was a seriously vegetable-y healthy meal :). Even if it is soup... AGAIN.

If you have...
...a can of beans or two (or two different kinds of beans, even better - for me it was garbanzos and black beans - make sure you drain and rinse them!!)
...one or two cartons of chicken or vegetable broth or bouillon (you want about 8 cups of broth)
...frozen peas, frozen corn, fresh carrots and tomato
...garlic, salt/pepper, rosemary and parsley to taste (don't skimp on the seasonings or it'll be boring - I had one Lipton Vegetable soup packet which really did the trick for me - though it did have MSG in it :( )

You can make this... not only is it vegetarian AND vegan (if you use vegetable broth), but it is gluten free as well if you don't use the soup packet! Made about 6 or so servings.

Just throw it all into the pot and simmer till the root vegetables are soft... and voila! I like vegetable soups topped with parmesan cheese, though this was great without it!

Hope that's just a little helpful. More later today! <3

Love y'all.

Brooke

easy peasy and super healthy kale and root vegetable stew

I think we're due for a recipe around here... something warming, healthy, and Mommy friendly.

Normally I plan meals loosely and have staples ready in the freezer/pantry to throw something together. Often though lately I am being forced to improvise with what I have. We're on food stamps right now, ( :( ) which is a huge benefit to us for now, but our budget is extremely limited, so I find myself stretching what we have even more as the month winds down. A lot of times I find I've purchased an ingredient for one purpose but end up using it for something completely different later. This was the case for last night's dinner.

I bought like ten pounds of carrots and three pounds of kale with the intention to juice them, and have yet to get to that part... and there were sweet potatoes in the fruit basket that had been begging to be cooked for a couple weeks... good thing about root vegetables, they keep for a good while... couple that with my stock pile of canned beans (thank you WIC)... I had something delish in mind.

I've made this "stew" before... it's really an elaboration on one of my favorite meals, beans and greens (usually butter beans or field peas and collards). It's hearty, extremely healthy and - to top it off - great for "picking from" to feed a self-feeding infant! I tend to choose meals so that I don't have to prepare something completely different for Noah. Top it off with the fact that every meal I cook should be at least gluten free and ideally both gluten free AND casein free for Dakota... well, I have a lot of factors to consider. This pretty much covers them all.

Kale and Root Vegetable Stew (original recipe by Brooke Hammel)

Ingredients:
2 - 3 sweet potatoes, peeled and cut into large chunks (1 1/2 inches minimum)
4 large whole carrots, peeled and cut into 1 inch chunks
4 or 5 big handfuls of chopped kale (I recommend prewashed, prepackaged kale - kale has lots of pesticides and is hard to clean unless you want to buy organic, and that is even better!)
1/3 to half a 6-qt soup pot full of water (3 qts seems like a lot... so lean towards 2 qts or 8 - 9 cups)
two packets of Wiley's Greens Seasoning (available in the produce section, otherwise click on link and order)
1 can of black eyed peas, unseasoned and drained
1 can of Great Northern beans, unseasoned and drained
a little garlic

Directions: This recipe couldn't be easier and is ready to eat as soon as your root vegetables are soft. You don't want to overcook them because the sweet potatoes will break down and become mushy.

Chop the root vegetables into 1 - 1/2 in chunks. Fill your soup pot about 1/3 to 1/2 full of water. Add the Wiley's seasoning packets. Kick the heat up to high to get the water hot and ready for wilting the kale. Add the cans of beans and chopped kale. Bring to a boil and then a hearty simmer until your root vegetables are soft, but not too soft, and the kale is wilted, about 20 minutes.

I served mine with sprouted Ezekiel cinnamon raisin toast (gluten free bread by Udi's for Dakota) and real butter.

The best part is this is totally baby friendly! I just fished out chunks of sweet potato, carrots, beans and kale and they were perfectly soft, and perfectly ready for my little baby boy to eat!

Yes that is a fairy wand he is holding... don't ask.

Everyone enjoyed it... well, almost everyone - Shiloh won't eat much of anything these days that looks "weird"... the hubs ate two bowls of it. And there's at least four servings remaining in the fridge. This should serve up to 8 people I reckon and give us leftovers for tonight.

Enjoy it! Bless y'all!

Love B

things change, but yet they stay the same.

Dakota August 2009, age 9 @ Fort Mountain State Park, GA

It's been quite a week (insert long sigh).

I don't really know how to begin this post, and I've been thinking about it for a few days, but for starters, I want to say that the reason I am "coming out" with this recent news is in the hopes that maybe now my blog will become more than just a way to share my life with the rest of the world... but to find others with whom I can share the ups and downs of parenting a special needs child, provide support, insight, and gain the same... and of course - blogging is an outlet... and I reckon I will need to vent here every once in awhile...

I'll add that this is something that we've suspected for quite some time... and now has been confirmed for us. 

Dakota was officially identified on Friday after several evaluations (I don't want to say diagnosed, so there) as "having" Asperger Disorder AND high functioning autism. He is almost 11 years old. Some people think Asperger Disorder IS high functioning autism, and the "paths cross" in many ways, but there are two separate standardized tests that were issued (among many others - including a separate sensory motor evaluation and cognitive evaluation). On the GADS (Gilliam Asperger's Disorder Scale measuring probability , with a scale of 1-80, 80 being a "definite", Dakota scored a 113... that's 33 points ABOVE the marker for definitely having Asperger's Disorder. On the GARS (Gilliam Autism Rating Scale), with the same 1-80 scale, he scored a 74. So he "probably" is high functioning autism, but definitely Asperger, and DEFINITELY ADHD (separate evaluation - 65+ being significant, he was 75). 

Dakota at Grayton Beach, 5/07, age 6 (photos by Laura Dison)

We already knew about the probable ADHD but suspected more was "wrong" for many years. He was just, well, different. The list of "differences" is long... but his primary issues were that he was basically socially inept, unable to decipher social cues, extreme interest in one subject with little regard for anything else, "bull in a china shop", has poor fine motor skills (cannot really even cut his own food very well), sensitive to food textures and clothing textures and hypersensitive to smells, inability to process multi-step directions, and extreme impulsivity (diarrhea of the mouth, too.. no filter). Part of me was dealing with denial... and this is the thing, these kids appear normal or "neurotypical" from the outside, but only after some interaction with them do you realize that something is different. 

Dakota received a "pseudo-diagnosis" via his pediatrician of ADHD, and has been taking medication for about two or three years to deal with the extreme impulsivity and inattentiveness (when there is a lot of other sensory stimulation going on). In addition to this I had done a lot of research about the gluten free/casein free diet and even done a paper about it in "college" (University of Phoenix - blech) as it relates to children on the autism spectrum (now known as the PDD or Pervasive Developmental Disorder spectrum). That's a WHOLE 'NOTHER post for a whole 'nother day. The bottom line is taking him off gluten and casein (basically milk products) improved his behavior so remarkably, that he no longer required the Student Support Team at school. We have since relaxed the casein free part but may need to go back since this will most likely be one of the recommendations we receive. 

His issues were not totally resolved by diet and meds, and so we knew, there was more that just couldn't be touched by either, and we needed to know...  moreover, he needed to know as he matures... what aspects of his behavior could not be changed by diet or meds or discipline... and so he could understand both his limitations and strengths. His strengths are TREMENDOUS, but where his brain is weak it somewhat hinders those strengths from being as strong as they could be... it's like the brain masks or drags down the strong areas. There is SO much in terms of "results" that we received... specific to what age certain lobes of the brain actually are, some are really high, some are really really young. His left brain age averages to age 12 (he is almost 11), because some areas are really high but those weak areas drag him down, and his right brain is age 6. So in some ways, we are dealing with a six-year old. 

The black and white photo series here is Dakota at age 6... and one of my favorites taken by my cousin Laura Dison. It really captures his personality both then AND now.

So now, things change, but really they stay the same. Now we know for sure. What is key now is that we have to change our response in parenting Dakota according to those things that we cannot discipline him out of... or those things we've tried to guide him out of that we're basically wasting our breath on... he will need accommodations at school (though doing well academically, there are some things he needs accommodations on) and that process needs to be set in motion. The treatment program at Brain Balance in Peachtree City is where we want to send him, but that requires a LOT of money in addition to a lifestyle that will need to be built around his treatment and care (3x a week driving to Peachtree City, about 57 miles from here). How we get there, I have no idea. This is all so overwhelming, really. 

Your prayers for this next season are appreciated. The revelation that elevated consciousness requires elevated responsibility came timely... we can't turn back now. Dakota is worth it. 

Here's some more info on Asperger Disorder (also called Asperger Syndrome) if you're interested:

Summary of Asperger Characteristics

DSM–IV criteria for the diagnosis of Asperger disorder

Dakota now, age 10

soul cooking 9/6/2011: butternut squash soup w/ asiago cheese toast

Dinner last night was a breeze, super healthy and awesomely yummy. I had lots of errands to run yesterday including picking up a prescription at Publix, and while I was there I stocked up on some frozen vegetables... I find them to be one of the best "staple" items (if you can call them that) to have on hand when cooking on the fly, aka soul cooking. I do a lot of that. Not one to take the time to "follow directions" - much to my mother's dismay, I generally know what works together and what flavors compliment each other. So this works for me. Thus, translating this into a recipe for you readers may or may not yield the same result. I do encourage you though to trust your instincts as you'll find that you can dig down deep and create something unique and awesome that your family will love.

Soups are great for busy Moms provided they are ingredient simple because they can be thrown together and left to simmer until supper time. This one fits that bill as yesterday was a whirlwind for me. It was also perfectly warming given the cooler temps post Tropical Depression Lee... thank you Jesus!

Butternut Squash Soup (feeds 4-6 comfortably) original by Brooke Hammel 
PS - this is also gluten free! :)


Ingredients for Soup:
3 packages frozen cooked squash (I believe they are 12 oz each... only one size)
2 cans natural beef broth (NO MSG or chicken broth - I accidentally grabbed beef, but it added a depth of flavor I enjoyed)
agave nectar
1/2 and 1/2 or heavy cream
cinnamon
cumin
nutmeg
garlic salt (or fresh garlic - about 2 cloves and 1-2 tsp salt)
onion powder
grated Asiago cheese for garnish, sea salt and pepper

Ingredients for Toast:
crusty bread
butter
Asiago cheese, grated

Directions:
Let your squash sit out on the counter for about an hour to soften enough to get out of the package. In a stock pot, put all three packages of squash. Pour in one can of beef broth. Turn up the heat to medium high, checking occasionally and stirring as squash defrosts. After squash melts or defrosts, break out the whisk and smooth out the soup. Add the 2nd can of broth. Add garlic salt to taste, and maybe 1/2 - 1 tsp onion powder. Start with 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp nutmeg... add more to taste of any spice. 1/4 - 1/2 cup half and half or heavy cream, 1/4 cup agave nectar... simmer on medium heat to reduce a little and thicken... stirring occasionally until ready to serve.

Preheat your oven to 450 F. Slice your bread and butter it. Grate up about a cup of Asiago cheese - if you don't have this Parmesan will work too. Pop the bread in the oven, toast about 5- 10 minutes until crisp and brown. Remove from oven, sprinkle on Asiago, return to oven for 3-5 minutes.

Ladel your soup into bowls, garnish with Asiago, drizzle with agave nectar, sprinkle on some sea salt and crushed black pepper. Serve with crusty Asiago toast and a nice salad. Enjoy!

If you try it, let me know what you think!!

Love B

get real! (mexican)

One of the things I love about REAL mexican food is the freshness of each ingredient and the overall simplicity of each dish. Each individual ingredient compliments the other resulting in a meal that doesn't overwhelm your gut but totally refreshes and invigorates the senses. These folks had it right ... in a hot and unforgiving climate you crave citrus and spice, light but filling foods. This is not your Americanized Mexican, leaving you feeling heavy and bloated between the heavy starches, beans, creamy cheeses and salty sauces.

Last night I had an hankering for margaritas and some real, fresh food. I was inspired by the unforgettable food at Bud And Alley's Taco Bar in Seaside, Florida to create a simple but satisfying meal that all of us (picky Dakota included) would enjoy! Here is MY recipe for authentic Mexican tacos with charred corn salsa!

Tacos!
4 large chicken breasts w/ rib meat
1 or 2 lbs steak cut into strips
lime juice
fresh cilantro
chili powder
cumin seed
garlic
salt (garlic salt is good)
black pepper
cayenne pepper
oil
corn tortillas
avocado

Cook chicken in the oven until cooked through and juices run clear. With a sharp knife slice and dice your chicken into very small almost shredded pieces.
Heat oil in skillet (put 4 tbsp... you'll need to add more later to keep from sticking). Add your chicken to pan. Squeeze a good bit of lime juice onto chicken until very moist. Drizzle more oil... shake out a good bit of chili powder, pinch of cumin seed, 2 cloves garlic, a few shakes of cayenne, salt and pepper to taste. Stir and simmer over medium heat. Taste and add each individual seasoning (including lime) to taste. You want this to be tangy and flavorful... not bland! Once you get it how you like it, add a few pinches (or to your liking) of fresh cilantro. Stir in, put a lid on and drop heat to low.

Cook your steak in a skillet - I just throw on all my seasonings and cook the steak through, stirring to keep from sticking. When it's all done I chopped mine into smaller pieces. Cooking slower will yield a more tender meat. Would suggest marinating to tenderize before cooking, but I didn't really have time.

Charred Corn Salsa
1 bag frozen corn
2 small tomatoes (Roma are good), de-seeded and diced small
1/2 green bell pepper, diced
1 jalapeno - diced small - DO THIS LAST AND ON A DIFFERENT CUTTING BOARD
cilantro
1/2 red onion, dieced
salt and pepper to taste
oil

Grease a big cookie sheet (BIG) or pizza pan. Spread corn, tomatoes, peppers, onion, cilantro on your pan. Turn on the broiler on HIGH. Season with salt and pepper. Put into the oven under the broiler. You want the corn "tips" to be charred... the charring brings out the sweetness of the corn. If it doesn't get charred you risk a bland salsa. Watch it while under the broiler... it may go fast or slower depending on how close your rack is to the heat.
When finished, dump your salsa into a serving dish. Should make up to two cups of salsa.

Put your tacos together by putting the meat in the center of the tortilla, topping with corn salsa, chunks of avocado and a pinch of cilantro. Serve with an ice cold margarita! YUMMY!