Grocery Shopping

I went grocery shopping to today, the first time I have shopped since we attended Dr Esselstyn's lecture at the Mayfield Regional Library last Saturday. I am thankful that my husband came to the lecture and that he accompanied me grocery shopping. Because he went to the lecture and heard so much about kale, my husband was interested in seeing kale in our local market.

I always grow flowering kale in my yard and have cooked it in the past, only to have to eat it by myself. However, after attending the lecture, my husband not only tasted the kale both raw and cooked, but helped prepare it, by stripping the leafy areas from the stem as Dr. Esselstyne's wife demonstrated.

To strip the kale, take a leaf and hold the stem in your right hand and strip the softer leafy areas, away from the stem in one continuous motion. My husband is actually better at this than I am.

We used the kale tonight as we would have used pasta, the base for a vegetarian bean and barley chili.

Having lived in Cincinnati for 14 years, combining homemade chili with pasta is natural. Substituting cooked and slightly chopped kale for the pasta, was not only delicious, but a way to disguise kale for the non-kale eating world! My husband loved it and so did I!

I used about a cup of dried black beans, 1/2 cup of red pinto beans, and put them in a put, and just covered them with cold water. Per the instructions on the bean package, I boiled them for two minutes and let them sit for about an hour before continuing the cooking process. The directions say that the beans will cook in two hours, but they are always a bit too hard for us at the two-hour stage. I prefer to cook them twice the time stated on the package, add more liquid, about 1 cup of spaghetti sauce, tomato paste, or even sausa taking up too much room in my refrigerator! I had at least a teaspoon of cinnamon, garlic powder, onion powder and ab out a cup of each of chopped onions, celery, and carrots.

I had cooked the kale until tender, the mass of kale barely made two generous servings for the base of a bowl of chili!

Notice how the kale quickly cooked down. I have flowering kale in my yard, but don't want to pick it yet.
I also purchased a huge cabbage and plan to make "stuffed cabbage casserole" without using meat.

We may find ourselves between Dr. Dean Ornish's diet and that of Dr; Esselstyn, but in any case, we were energized to include more crucifers in our diet and hope to make kale a regular visitor at our house!

Have you ever seen such a huge cabbage?

The stripped kale filled up the pot, but watch how it shrinks after cooking.

The kale cooked down in the picture below where it turned from a bright green to a very deep green.

Below is how the kale looked after stripping the leafy areas from the stalks using the method which Dr. Esselstyn's wife showed at the lecture at the Mayfield Regional Library last Saturday.

I took the stems of the stalks and cut them on a slant into bite size pieces which I plan to cook tomorrow for lunch with our left over vegetarian bean and barley chili. Mrs. Ellelstyn mentioned that she cut the stems on a slant, and I think that cutting the stems into equal pieces on a slant, may speed up the cooking process.

Below is the large pot of vegetarian bean and barley chili cooking on the stove. I cooked it for more than four hours. After about three hours I blended some of the bean and barley mixture in the blender and pureed the mixture before putting it back in to the pot.

                               Yum, it is so much better than I expected!

Nachos for Mom

On a recent trip to Charlotte, we learned that my 93 year young Mom loves black beans, chips, cheese sauce, and salsa. When I gave it to her once at home, no interest. However, on our trip she not only loved it but asked me to get the recipe!

I took my husband and Mom to Charlotte where I attended the American Coatings Show as I was in the category of exhibitor for one of my clients, and have published and am continuing to publish articles in APCJ: Asia Pacific Coatings Journal and PPCJ: Polymer Paint Colour Journal.

The trip was a wonderful adventure for Mom as she liked seeing an early spring. We drove no more than 200 miles per day. Most important, the trip gave us ideas as to how to prepare some new meals and snacks that Mom will enjoy.

We took Mom to a famous steakhouse and talked to the chef about preparing a filet mignon for her that she could chew. My husband said it melted in his mouth but Mom could not chew it.

What Mom loved was the nachos every evening at Embassy Suites in Charlotte. Mom had me call to find out their recipe. I also talked to the physician assistant at Mom's doctor's office who told me to take a piece of velveta cheese and about half that amount of sour cream, place in the microwave, stir, and the result is a wonderful cheese sauce that is just soft enough, yet not too soft.

The velveta sour cream mixture does not stick on Mom's teeth, a complaint she has about the melted cheese on pizza, grilled cheese sandwiches, etc. I have a dentist appointment scheduled for her to find out why food feels like it is sticking.

McDonalds is never a problem. She eats her entire fish sandwich, fries, apple pie, etc., yet when I make the same fish at home "it does not go down".

Thanks to McDonalds, Mom is a member of the clean plate club.

We have a wonderful waitress at a local Chinese restaurant that has the big bowl of shrimp chips waiting for Mom.

Mom's doctor says have her eat anything she wishes. Too bad for us that Mom does not like milkshakes but loves potato salad with lots of real mayonnaise.

I make the potato salad so that my husand may eat it with non fat Miracle Whip and for Mom's portions, add lots of real mayonnaise.

Have I gained weight in the 1 1/2 years Mom has been with us, you bet and I only lick the spoon on occasion!