What a Year . . .
Some years are harder than others. This has been one of those years. There have been amazing things, a new grandchild, a new nephew, ten years with the love of my life. It has also been a year of intense loss and sadness that I am still (and most likely will be) going through and trying to take on a day to day basis. Little things remind me of my losses; finding an old text message from my Mom, opening the front door and expecting the dog to greet me. The smells of certain foods cooking remind me of my Dad and others. The losses are so palpable at times. Getting back into a regular routine has really taken me much longer than I anticipated.
It has also been a challenging few months with my personal chef business. Having been out of commission for more than my fair share of time hasn’t been good for business to say the least. But I am a trooper and have been trying to reinvent things a little bit as I go. Introducing new ways of ordering and so many new classes. Cooking heals and I have spent time in the kitchen creating new recipes and yes working on the ever forthcoming cookbook.
There have also been some dietary changes again, really trying to lose some weight and eat healthier. I am coming to the conclusion that the best course of action is to be flexible and to eat in moderation the foods that are not the best options and to plan out my meals. I generally post he weeknight meals on my WhatsApp chat every Sunday afternoon or evening and will share recipes with anyone that inquires. Planning helps with grocery shopping as well. Learning to forgive myself or at least not be too upset with myself when the menu needs to be adjusted is working as well.
Here is what I posted this past Sunday:
December 24 - 28
Sunday:
Shabbos Leftovers & salads
Meatless Monday:
Cheesy Sausage & Tater Tot Vegan Casserole & leafy green salad
Tuesday:
Tuna Salad Wraps
Wednesday:
Huevos Rancheros
Thursday:
Fried Halloumi & Veggie sandwiches
Last nights meal was adjusted as I decided to stick to tradition and serve an Asian meal as the Jewish tradition dictates for December 25th. What we ended up having was AMAZING. I made a Vegan Sweet Chili Meatball Stir Fry (recipe below) and served it with brown rice. So yummy. Tuesday evenings Tuna Salad Wraps will most likely end up being Tuna Sandwiches and a Tuna Salad Platter as there are no wraps on hand in my kitchen. tomorrow I will be teaching a Kids in The Kitchen Winter Camp Cooking Class and one of the things we will be baking are Cheesy Jalapeño Corn Muffins - these will make a great side to the Huevos Rancheros that I will be making for dinner!
As a closing note I wold also like to update you my much loved readers on the progress of my cookbook. I am writing away and have more than enough recipes collected to create this but I have an image in my head as to how I want it to look upon publication. To have this completed will take an infusion of funds and some professional assistance with photography. I you or anyone you know is looking to support / invest in this project please let me know or make a donation via hte donate button on the home page of the blog. IF you know a food photographer that is not outrageously priced and would be able to work with me here in Houston please be in touch..
Vegan Sweet Chili ‘Meat’ball Stir Fry
Ingredients:
Meatballs:
1 package Gimme Lean Ground Vegan Sausage by Lightline
1 bunch scallions, minced
1/2 cup shredded carrot, minced
1 tablespoon minced garlic
1 tablespoons Tamari Sauce
Sauce:
2 tablespoons Mr Bing Chili Crisp
2 Tablespoons ketchup
1/4 cup honey
2 tablespoons Tamari Sauce
1 tablespoon corn starch
1/4 to 1/2 cup cold water
Stir Fry:
1 few tablespoons peanut oil for stir frying
1/2 head shredded cabbage
1 cup shredded carrots
1 can shredded bamboo shoots
1 tablespoon minced ginger
Step -BY- Step Directions
Preheat oven to 350F.
mix meatball ingredients together well in a bowl.
Using a 1 tablespoon sized scoop make your meatballs and place them on a foil lined, vegetable oil sprayed sheet pan. Spray the ‘meatballs with vegetable oil.
Bake, turning once until evenly browned.
Meanwhile make the sauce by mixing all sauce ingredients in a small bowl or measuring cup until well incorporated. set aside
Cut the vegetables for stir frying.
Remove meatballs from the oven.
Heat the wok on high.
Put a few tablespoons of peanut oil into the hot wok.
Add the ginger and sauté.
Add the remaining vegetable and the cooked meatballs. Stir fry for a few minutes until cabbage starts to wilt.
Add the sauce and stir to coat evenly.
Serve hot over brown rice or rice of your choice. (can be served over ramen noodles as well)