Deepest Happiness

Broiled Eggplant
1 medium eggplant
salt
12 ounces feta or parmesan cheese
1/2 cup olive oil
6 cloves peeled, finely diced garlic
2 TBSP fresh herbs ( I use basil or thyme)
freshly ground black pepper

     Trim and peel the eggplant.  Cut into 3/4 inch slices.  Lay the slices on a sheet pan and sprinkle with the salt.  Allow to sit for one hour.

     While the eggplant is sitting, crumble the feta cheese or shred the parmesan.  Preheat the boiler 20 minutes prior to serving.   Whisk together the olive oil, garlic and herbs.

     Pat the eggplant dry and then brush the eggplant with the garlic-herb marinade.  Season with pepper and broil for 5 minutes on each side.  Place the eggplant on a platter and sprinkle with cheese.   Spoon some of the reserve marinade over the cheese and serve.  This is so easy and two out of three kids loved it!


   

     "Sin is unwillingness to trust that what God wants is our deepest happiness."
                                                                         - St. Ignatius of Loyola

    "God gives all men life and breath and everything else.....
      God did this so that men would seek him and perhaps reach out for him and find him,
      though he is not far from each one of us."
                                                                          - Acts 17:25-27

Be persistent

Eggplant and winter squash salad


     Heat the oven to 350 degrees.  Dice 1 eggplant and dice 1 winter squash.  Beginning with the squash, toss in olive oil and then place in the oven for 20-30 min, stirring occasionally until barely soft.  Roast the eggplant pieces for 15 minutes.
     In a small bowl, add the juice from one lemon, 1/2 diced avocado, 1 TBSP diced red onion, 1 TBSP chopped cilantro, and 1/4 tsp toasted sesame oil.   Pour the dressing over torn greens, the eggplant and squash.     ***YUMMY and EASY***



     Have you ever allowed influences to enter into your life that sap the joy away from your being?  Whether it be negative people, poor eating habits, poor lifestyle choices, or just negative thoughts, we all must be persistent in allowing these influences to NOT take over our thinking and being.  Every day, our joy, our eating choices, our exercise habits, our positive thoughts, our generous attitudes must overcome.  Persistently recognizing and deciding that I am the only one who can change my world and the world around me keeps me focused and diligent about my path.  How about you?

"When you break a small bad habit, you teach yourself that you can change anything."

   - Terri Trespicio

Snow Days

Crunchy Cocoa Chili 
2 TBSP olive oil                                salt and pepper to taste
1 diced onion                                     28 ounces canned tomatoes
8 ounces freshly sliced mushrooms    6 ounce can tomato paste
1 block diced, firm tofu                      1 can kidney beans
2 tsp cumin powder                            1 can black beans
1 tsp chili powder                               1 cup frozen corn
1 tsp minced garlic                              2 TBSP cocoa powder

     Heat the oil in a large pot and cook the onion and mushrooms for four minutes.  Stir in the tofu, cumin powder, chili powder, garlic and salt and pepper.  Cook three more minutes.  Add the tomatoes, paste, beans, corn and cocoa powder.  Simmer for 30 minutes.  Serve topped with crumbled whole grain tortilla chips.  Yes, eating cocoa is good for you!

  "Don't let a little flurry keep you indoors.
    Pull on your mittens, grab your sled,
    and head outside to play."
                        - Kate Hanley

  "A snowball in the face is surely the perfect beginning to a lasting friendship."
                        - Markus Zusak, The Book Thief


  "When I no longer thrill to the first snow of the season, I'll know I'm growing old."
                        - Lady Bird Johnson

Be content

    Lasagna: Vegan Style


1/2 diced white onion                       1 large can organic tomatoes
4 cloves garlic                                   1 package whole wheat lasagna pasta
2 TBSP fresh basil                            1 cup shredded, firm goat cheese
1 carrot, diced                                   (optional: 1/2 cup shredded parmesan cheese)
1 stalk celery, diced                           salt and pepper to taste
1 small zucchini, diced
1 small pepper, diced
1 can garbanzo beans (takes the place of ricotta cheese)


     In a small skillet, slowly cook the onion with a few tablespoons of olive oil.  Add the garbanzo beans and cook for 10 minutes, stirring frequently.  Add the carrot and celery and cook for 5 more minutes.  Add the pepper, zucchini, garlic and basil and cook 5 more minutes.   Add the tomatoes and cook until the tomatoes become tender and begin to fall apart.  Place the entire mixture in a food processor and mix thoroughly.  The chick peas will make the mixture look "full".  Add a little water if needed.
     Cook the pasta as directed.  When cooked through, layer in a 9x13 dish, placing the sauce over the noodles and then sprinkling with the cheese.  On the final layer, end with the sauce and a large sprinkling of the cheese.
     My kids went back for seconds with this dish!  My husband even raved.   Enjoy!

     "I've learned by now to be quite content whatever my circumstances.  I'm just as happy with little as with much, with much as with little.  I've found the recipe for being happy whether full or hungry, hand full or hands empty.  Whatever I have, wherever I am, I can make it through anything in the One who makes me who I am. "
                                          Philippians 4:11-13, The Message


 Laura Story's song, "Blessings"    


     Many of you have troubles beyond what you think you can bear.  Remember that you have people who love you and you have a God who promises to be with you.    

Pretty good

Dal with Vegetables


3 TBSP olive oil                                  1 cup cubed eggplant
1 cup chopped onion                           1 cup cubed zucchini
2 TBSP minced ginger                        2 TBSP garam masala (a spice)
1 TBSP minced garlic                         1 dried mild chile
2 cups chopped cauliflower                 1 cup dried brown or red lentils, rinsed
salt and pepper to taste

   Heat the 1 TBSP oil in a large pot over medium heat.  Add the onion, ginger, garlic; cook, stirring, for five minutes.  Remove and set aside.  Raise the heat to medium-high, add 1 TBSP oil and cauliflower.  Cook until lightly browned.  Set aside.  Do the same with the zucchini and eggplant.  Add the garam masala, black pepper, and chile.  Stir for one minute.  Return everything to the pot.  Add the lentils and enough water to cover.  Bring to a boil, then simmer covered, stirring occasionally for 30 minutes.

This recipe is fantastic to use with whatever vegetables you have on hand. Garam Masala is a Morrocan spice, so if you have any spice that resembles this on hand, it will work.

Winter in "sunny everyday" Scottsdale, Arizona

     "One night, my friend Rosie - another big-boned girl - and I got dressed up for a fancy party at the U.S. Embassy.  We had expensive hairdos, put on our nicest dresses, chicest hats, and best makeup.  Then we looked at each other. "Pretty good," we declared, "but not great."  We had tried, and this was the very best we'd ever look."

                                                                              - Julia Child

Winter is the best time

  Sorry that it has been so long since I have shared a good recipe!  I was out of town for work, but was able to taste and sample many new foods that I have translated into the kitchen for you.  Culinary delights and encouraging words both trigger the pleasure center so allow me to inspire you!

Baked Sweet Potatoes with Toasted Nuts and Oranges


All you will need is 4 sweet potatoes, 1/2 cup toasted almonds, agave nectar, cinnamon, nutmeg, salt and one orange.  This is a wonderful side dish.

    Heat the oven to 400 degrees.  Prick two 4 small sweet potatoes with a fork and wrap in foil.  Bake for one hour, or until tender.  Unwrap the potatoes and split with a knife.  Scoop out about one ice cream scoop sized ball of baked potato from each half and add to a bowl.  Mix with toasted almonds, 1 TBSP agave nectar, dash of cinnamon, dash of nutmeg, and flaky sea salt.  Place the mixture back in the potato skins.  Squeeze fresh orange juice on top of each potato and top with more toasted almonds.  Warm in the oven before serving.

Winter Is The Best Time

by David Budbill

Winter is the best time

to find out who you are. 

Quiet, contemplation time,

away from the rushing world,

cold time, dark time, holed-up

pulled-in time and space

to see that inner landscape,

that place hidden within.