Tuesday, September 6, 2022

Slow Cooker Coconut-Mango Rice Pudding

This pudding has a delicious tropical flavor combo of coconut, mango, and cardamom, and the slow cooker keeps you from constantly stirring a hot pot on the stove.

Here’s a recipe for those of you who are not ready to let go of summer. Or maybe where you are, summer isn’t prepared to give way to fall, like here in Kansas, where the temperatures are still reaching the 90s. 

The inspiration for this Coconut-Mango Rice Pudding came from one I saw in a Hawaii Magazine email. I loved the tropical flavor combo, but not the idea of standing at the stove stirring a hot pot for 40 minutes. 


Instead, I broke out the slow cooker, and it worked perfectly! 

To serve as a dessert, I topped the pudding with whipped cream. But I also enjoyed it for breakfast with a dollop of plain Greek yogurt. Some chopped macadamia nuts would also taste great sprinkled over the top. 





Enjoy this taste of the islands as you say “Aloha” to summer. Then remember to make it again in the chill of winter to warm your soul when you’re dreaming of tropical breezes and waves sliding over the sand.  

***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  


Monday, August 8, 2022

Pimento Cheese Recipe is A Dish to Die For (Review)

My fellow cozy mystery readers need to mark your calendars for Tuesday, August 9th. That’s when Lucy Burdette releases her latest edition of the Key West Food Critic Mysteries, A Dish to Die For, and it’s the best one yet. 

Actually, a better idea is to preorder your copy NOW!

In A Dish to Die For, magazine food critic Hayley Snow heads to a neighboring town with a friend to enjoy lunch on a beach away from the negativity she senses in post-Covid-pandemic Key West. However, her husband Nathan’s dog, Ziggy, digs up the body of GG Garcia, a rabble-rousing Key West developer. GG was best known for over-development of the fragile Keys, womanizing, and not following city rules. In other words, the man had enemies.


I’ve enjoyed all of Burdette’s Key West mysteries, but this one was my favorite by far. Her characters, especially Hayley, develop and mature with each edition. Hayley’s relationship with her husband feels authentic and not overly lovey-dovey the way books often portray marriage. And while trying to solve the murder, Hayley has to face a complicated but timely issue (I won’t say what since I don’t want to give anything away). This is handled in a genuine but also caring manner. 



What I also loved about this book was the clever way clues to solving the murder were found in something many home cooks have in their kitchens—those spiral-bound cookbooks produced by local non-profits. You know the ones I mean? They’re put together by church groups, a local children’s charity, or a family wanting to save cherished recipes. 

These cookbooks are full of recipes not from professional chefs or food writers but instead from home cooks. The dishes inside are hits at the family dinner table, holiday gatherings, or a neighborhood cookout. The simplicity of the recipes makes them perfect for home cooks. This is one of my favorites, from a Mennonite family who had a restaurant in their Missouri farmhouse. 

Photo courtesy of Lucy Burdette.

The spiral-bound cookbooks featured in A Dish to Die For are ones produced by the Woman’s Club of Key West, an actual organization in existence since 1915. The group meets in the Hellings House on busy Duval Street, which is available for private event rentals. The building is a setting in this book, and I suggest you visit the Woman’s Club website to see interior and exterior photos. 

Image from Key West Woman's Club Website

Burdette’s use of real Key West locations—and sometimes real people—is another thing I love about her work. I have a list of places to check out on my next Key West visit, all from the pages of her books. 



I also love that she includes recipes for dishes talked about in the story. There are several I want to try from this book, but the first I made was one for pimento cheese spread. I grew up eating it spread on celery and in sandwiches. This recipe is part of a three-layer finger sandwich that also includes a cucumber watercress filling and a curried egg salad filling.


I made some changes from the original pimento cheese recipe: I used yellow instead of white cheddar. And instead of sautéing the scallions in butter, I added them straight to the mixture for a more robust flavor. 





If you’ve only eaten pimento cheese found in the grocery store, you’re missing out! This recipe is the best I’ve had and is so easy to assemble. 

The pimento cheese and A Dish to Die For are big hits in my household. My mom is reading the book and keeps reminding me not to give anything away before she finishes. 

***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  

Monday, August 1, 2022

Tarragon Chicken Salad


Chicken salad is so simple to make, right? Then why don’t I make it more often, especially with a recipe this delicious?
 

(Post updated on 8/1/2022): This Tarragon Chicken Salad recipe is my favorite. When I lived in New Hampshire, I always ordered it at  In a Pinch Café and Bakery in Concord. The owner, Paula Stephen, shared the recipe with me when I wrote a profile of her restaurant for the local newspaper. About 15 years later, the salad is still a customer favorite.

What is best about this recipe is it can easily be adjusted to fit your tastes. I like to add a little diced purple onion if I have it on hand. To eat, I like the salad on a nice whole-grain roll with lettuce and, if I have them, bean sprouts. Feel free to use leftover chicken instead of the cooked chicken breasts in the recipe. The last time I made it, I used a rotisserie chicken from the grocery store.

Of course, my late husband, The Picky Eater, wanted nothing to do with this recipe. His chicken salad must be made with sweet pickles and Miracle Whip.

So I made two salads instead of just one.

Sigh…

***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  

Thursday, July 28, 2022

My Comfort Foods for a Chronic Autoimmune Disease

Food always brings me comfort. It's one of the reasons I started this blog: I love sharing recipes and foods that make me feel better in both body and soul. 

Some are family favorites found in my grandmother's recipe box. Others are meals at a cherished restaurant or served at a friend's backyard cookout. A few are treats in my pantry or freezer, just waiting to soothe my spirit when necessary. 


Of course, comfort foods change depending on life's adventures. Chocolate was my go-to for heartbreak, especially Häagen-Dazs chocolate-chocolate chip ice cream and Hostess cupcakes. (These are brownies made from actress Katherine Hepburn's recipe.) 





When my husband Mike, The Picky Eater, died eight years ago, I wrote about the comfort found in a pot of homemade minestrone









My consistent comfort go-to is mac and cheese, whether homemade, frozen or from a box—with peas on the side.






In May, I started treatment for the return of Birdshot Chorioretinopathy (also known as Birdshot Uveitis), a very rare autoimmune disease of the eyes. (Read all about it here.) I've had to deal with some not-too-pleasant side effects from the steroid prednisone and methotrexate, an immune suppressant medication. I'm experiencing extreme fatigue, loss of appetite, puffiness, moodiness, and some stomach queasiness. My digestive tract is—well, how do I pleasantly say this—not happy with me much of the time. I'm also trying to eat fruits, veggies, whole grains, and protein, as well as staying hydrated, for my overall health while dealing with these meds. And I'm watching my sugar and sodium intake because these meds can increase blood sugar levels and blood pressure.

Here are the foods and beverages bringing me comfort while I fight to save my eyesight (which has dramatically improved since I started the meds! Whoo hoo!):


Yogurt: This is my number one go-to food right now. It soothes my stomach while providing me with protein, calcium, and probiotics. I usually eat it for breakfast by mixing one container of Chobani Zero Sugar with a couple spoonfuls of plain yogurt, which makes it more filling and satisfying. I top it with a bit of cereal for crunch and blueberries. (I love blueberries.)  







Iced Tea: Hot and iced black tea has always soothed my stomach when it feels queasy. I make decaf iced tea so I can drink it anytime and not worry about messing up my sleep. I also add a bag or two of ginger tea into the mix for its stomach-soothing qualities.








Bare Organics Cardo Care Coffee: I started drinking this coffee right before I started on my meds. I love mocha and cinnamon coffees, so the ad for Cardo Care on social media caught my eye. It turns out this coffee is soothing to my stomach (do you see a theme happening here?), perhaps from the ginger. And the anti-inflammatory properties of turmeric help combat the inflammation in my eyes caused by my over-zealous immune system. 






Aura Bora Sparkling Water: I try to stay well hydrated, and water with bubbles makes the effort more enjoyable. I love Aura Bora's unique blend of herbal and fruity flavors. My favorite depends on the day, but the Ginger Meyer Lemon, Lavender Cucumber, Peppermint Watermelon, and Basil Berry are tops on my list. Oh, and Cactus Rose is good, too! 







Peanut Butter: Probably my favorite go-to food besides yogurt. I eat a piece of whole grain bread slathered with peanut butter almost daily!









Cheese: Another great way to tame my hunger, nourish my body, and comfort my spirit. Especially on hot summer days, a light supper of cheese, crackers, and veggies is perfect!









Homemade Trail Mix: I like making my own mixture of nuts to get the ones I like—almonds, hazelnuts, walnuts, macadamia, and peanuts—without the ones I don't—cashews (yep, I don't like them) and pecans (which I like for baking but not for snacking.) I add whatever dried fruit I have on hand, usually cranberries or blueberries.  







Fruit: Refreshing nourishment! I usually eat a banana and apple every day at a minimum.









Chicken Noodle Soup: When I began the meds, it was still cool enough for soup. I like to give homemade chicken noodle soup to friends and family when they are sick or recovering from an illness. This time, I made it to help me feel better.





Whole-Wheat Banana Muffins: I love a good muffin for breakfast or a snack. This recipe is my favorite. I usually add 1/2 cup of oatmeal to the mix to give it more of a nutritional boost. 

 





Homemade Chocolate Chip Blondies: Based on this recipe for candy-filled blondies, I changed it up to use In the Raw Zero Calorie natural sweetener blend, Truvia Brown Sugar Blend, and Lily's No Sugar Added chocolate chips. It is the perfect "sweet" treat! 


What are the comfort foods you enjoy to soothe your soul? Leave your favorites in the comments below. 


***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  

Thursday, July 14, 2022

Native American Corn Frittata Inspired by Blackbear Bosin

This simple brunch, lunch, or supper frittata is inspired by a recipe submitted to the Mid-America All-Indian Center Cookbook by renowned artist Blackbear Bosin. It’s an easy skillet meal filled with veggies and smoky bacon, then topped with cheese. I serve it with a salad on the side, but the frittata can be a complete meal all on its own.


Lately, I’ve had two criteria for my dinner meal planning. One is the menu must be simple. It’s summer, after all. The other is the food must be soothing since the medication I’m on for my autoimmune disease can do a real number on my stomach and appetite. I typically have the ingredients for this frittata on hand, so it makes a fast and easy dish for a busy weeknight supper or weekend brunch.


Last year, I visited the Mid-America All-Indian Museum in Wichita, Kansas. I bought a copy of the museum’s cookbook before I left and was thrilled to find a recipe submitted by artist Blackbear Bosin. He designed the iconic Keeper of the Plains statue on the Arkansas River outside the museum. 

He also painted some beautiful pieces, such as one titled Prairie Fire, which was in National Geographic magazine. Bosin also drew several humorous cartoons featuring Native Americans.



On my first try, I made his recipe just as written, but it didn’t turn out to my liking. I wasn’t happy with the flavor of the frozen O’Brien potatoes, and there was too much bacon and corn and not enough egg. And no cheese.






This notation came at the end of the recipe. I’m assuming it was from Bosin: “This recipe is based on memories of long time past. This is a basic frittata. The ingredients are unique to the Native American cooking style [except the cheese]. Quantities and cooking times will vary based on the number of servings desired.”





Keeping in mind that the dish was meant to be like a frittata, I increased the number of eggs, cut back on the bacon, and added cheddar cheese. I also swapped out the frozen potatoes for diced pre-cooked potatoes, onion, and green pepper. 







The results were perfect—a one-skillet meal full of veggies and protein. I can see myself turning to this dish often when I want a simple dinner packed with nutrition. 









***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page. If you can't, that's okay, too. Either way, thank you so much for reading my stuff! 
 

Thursday, July 7, 2022

Living Life with a Chronic Autoimmune Disease

Autoimmune diseases are a discouraging pain in the butt! Especially when you have a rare one nobody has ever heard of before. And when the treatment makes you feel worse than the actual disease. I've been dealing with one for the past few months, so I thought I'd post about it here so you'd know what's been going on in my world.


In 2000, I was diagnosed with Birdshot Chorioretinopathy (also known as Birdshot Uveitis), a very rare autoimmune disease of the eyes. According to the National Institutes of Health, it is estimated that less than 300 to 3000 people may have this disease in the U.S. My immune system attacks and inflames the cells in the back of my eyes. No one knows what causes this. I have the HLA-A29 genetic marker, which I guess makes me a great candidate for this disease. If not treated, I would eventually lose my sight.

Not the kind of news a writer wants to hear. 

At the time, I lived near Boston and was able to see a doctor who was a leading expert in the disease. I didn't lose any vision and was declared in remission in 2009—after nine years on immunosuppressant medications.

A couple of months ago, I noticed my vision getting worse. The floaters were back in force like someone sprinkled black pepper in my eyes. I had areas of sparkling lights and just wasn't seeing as well in general. My ophthalmologist in Topeka sent me to a retinal specialist who confirmed the Birdshot had returned. Sigh.
 
Photo credit: Birdshot Uveitis Society

This photo gives you an idea of what Birdshot does to my vision, but I'm not as bad as that. On 5/10, I started on 60 mg of prednisone daily for two weeks. I then went down to 40 mg for a month, then 30 mg for three weeks. Yesterday I dropped to 20 mg daily. The prednisone has helped decrease the inflammation in my eyes (yay!), and I'm seeing a bit better.

On June 3rd, I started on methotrexate. This immune suppressant medication was once used to treat some forms of cancer. To treat autoimmune diseases, you take it once a week. Even so, it packs a punch on your immune system and the body overall. The prednisone decreases inflammation immediately, and the methotrexate's job is to get my immune system to knock it off and stop attacking my eyes.

While my vision has improved, these meds are doing a number on my body overall. I'm constantly fatigued, often queasy, not much appetite, and puffy from the prednisone. Yogurt and tea are my friends! I cut out sweet treats and watch my sodium intake because prednisone can increase blood sugar levels and high blood pressure. I'm eating lots of fruit, veg, whole grains, proteins, and healthy fats, so my body is fueled well to balance the harsh meds. I also take a boatload of supplements—calcium, D3, B12, magnesium, turmeric, probiotics, and a prescription folic acid. 


I'm discouraged to be going through this again. Being a writer, you can imagine my stress about losing my sight. Not to mention the physical and financial hardships a chronic illness can impart. And finding doctors who know this rare disease and how to treat it. 

I keep reading these verses from Paul's letter to the Philippians: "Do not worry about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus." (Philippians 4:6-7)


Any prayers and good wishes you would like to put out into the universe will be greatly appreciated. 

If you want to learn more about Birdshot Uveitis, check out this link. 

***Hey, thanks for reading! If you've enjoyed my posts or tried one of my recipes, you can support my writing efforts through Buy Me a Coffee...or tea...or flavored fizzy water. Your donation will be greatly appreciated, especially now as I deal with a chronic autoimmune disease that flared back up again. The button is located on the right-hand side of this page or you can follow the link here. If you can't donate, that's okay, too. Either way, thank you so much for reading my stuff!  

Friday, July 1, 2022

Raspberry Lime Rickey is the Summer Drink for 2022

Raspberries, limes, and bubbles…what’s not to love! The Raspberry Lime Rickey is the perfect summer refresher. I like mine made with plain seltzer or club soda, but a sweeter version is possible by using lemon-lime soda (or pop, as we call it in the Midwest.) Add gin or vodka to make it an invigorating warm-weather cocktail. 

A refreshing Raspberry Lime Rickey

The Raspberry Lime Rickey is a favorite beverage among New Englanders. I first stumbled across this drink on a Concord, Massachusetts, ice cream shop menu in the early 1990s. The name caught my attention: What was a Raspberry Lime Rickey? The server explained it was a raspberry-lime syrup mixed with seltzer water. Of course, I had to try it and immediately fell in love with the tangy-sweet combo of flavors. 

Add as many lime slices and raspberries as you want!

For the following 20 years I lived in the region, I ordered a Rickey every time I saw it on a menu. Sometimes it was sweeter if the eatery used lemon-lime soda (typically Sprite) instead of seltzer. I prefer the less-sweet version, but I’m also a fan of un-sweet seltzer water overall. Sometimes I would order it at a bar with an added shot of gin. It was a fun diversion from my typical summer gin and tonic.


To make the raspberry-lime syrup, place raspberries, sugar, and water into a saucepan. Cook until the berries begin to get juicy and the sugar dissolves. Mash the raspberries with a fork or potato masher. Add lime juice and zest, and continue to simmer until the mixture begins to thicken.







Pour the raspberry-lime mixture into a fine-mesh strainer set over a bowl. Press down on the mixture with a spatula to help extract all of the liquid. Discard the leftover solids. Chill the raspberry-lime syrup in the refrigerator until completely cold.




 


Store the raspberry-lime syrup in the refrigerator for a week. I also keep mine in the freezer, but it doesn’t freeze solid for some reason. (Maybe someone with a more scientific mind than I’ve got can explain why.) I mix up individual glasses, but all the syrup and bubbly-beverage-of-choice can be combined in a large pitcher for a summer party. 



To learn more about the history of the Raspberry Lime Rickey, check out this article on the New England Today website.