(Becky) I’m thrilled to share our blog today with new author, compassionate therapist, and dear friend, Lucille Zimmerman. We’re celebrating the fresh release of her new book on self-care for women titled Renewed: Finding Your Inner Happy in an Overwhelmed World.
I was thrilled to endorse it and wrote: “This is a book that I want to give to every woman I know. It contains wisdom I wish I had at twenty, and reminders I still need at mid-life, to regularly refill my own well. Lucille shows that in order to have something to give to those we love, we have to replenish our physical, spiritual and emotional energy. With wonderful personal stories and a therapist’s keen insight, Renewed, is a like a cup of cold water to women who are parched for permission to take care of themselves.”
Seriously, you gotta get this book. Even better, pamper yourself futher and read it while you sip her comforting recipe for Tortellini Soup with Italian Sausage.
Below are some personal words, a short excerpt on self-care and Lucille’s soup recipe. One of the reasons she loves it is because it allows her to chop veggies, a calming and centering activity for her. Enjoy!
I’ve noticed I’m the most stressed when I can’t focus on one thing. Right now I’m trying to finish up the grades on the counseling course I taught, I have a series of blog posts that need written, a daughter who is planning a wedding but is prohibited from driving until medical tests prove she’s not having seizures, and I’m launching my first book. Needless to say, the multitasking is causing me stress. I am in need of solitude.
So what do people gain from spending time in solitude? One researcher said the mere presence of other people obliges us to coordinate our actions. Right now I am alone. Snow is falling silently outside and the only sound I hear comes from water trickling in my office fountain. Right now I can do whatever I want. I can slurp my split pea soup while taking intermittent bites of a chocolate bar. I can sit on my chair with one leg tucked under in unladylike fashion. I can take a break to let the dog out, and I can sing badly while doing all of the above. I’m still wearing my workout clothes from yoga, my bangs are hanging in my face, and I don’t have on a stitch of makeup. These little freedoms are not to be underestimated.
Humans may be social beings, but solitude has been shown to have great societal value. It is like the rests in a line of music, giving information, nuance, and structure to the melody. Without it, our lives are a cacophony, a never-ending noise that wears us down. Solitude is essential for our spiritual experience – it is where we hear the still, small voice. Jesus was our model, showing us how to balance being with people and being alone. ‘Very early in the morning, while it was still dark, Jesus got up, left the house and went off to a solitary place, where he prayed’ (Mark 1:35), and ‘Jesus often withdrew to lonely places and prayed’ (Luke 5:16). In these verses we see Jesus becoming known as a great healer and teacher, but he still took time to rest and pray.
So in spite of my to-do list, I put everything aside and took a walk in the sunshine. Then I made a tortellini soup. If anything brings my calm and focus back its sunshine, exercise, solitude and chopping fresh, colorful and fragrant vegetables.
(Excerpted & Adapted from Renewed, by Lucille Zimmerman, Abingdon Press. Lucille’s info and blog is at http://www.lucillezimmerman.com)
Tortellini Soup with Italian Sausage: shared by Lucille Zimmerman
1 lb sweet Italian or turkey sausage
1 cup onion
2 garlic cloves, diced
5 cups beef broth
1 cup water
2 cans diced tomatoes, drained
1 cup carrots, thinly sliced
2 celery ribs, thinly sliced
½ T. basil leaves
½ t. dried thyme
1 (8 oz) cup tomato sauce
1 ½ cups zucchini, sliced
1 (8 ox) fresh tortellini pasta
3 T. fresh parsley (use less if dried)
In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 T of drippings. Sauté onion and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, celery, basil, oregano, thyme, tomato sauce, and sausage. Bring to a boil. Reduce heat and simmer uncovered 30 minutes. Stir in zucchini and parsley. Simmer 30 minus. Add tortellini last 10 mins. Sprinkle with Parmesan cheese.
Is anyone old enough or blessed enough to remember going to a grandma’s house after church on Sunday for a roast chicken or roast beef, usually served with glazed carrots, mashed potatoes and gravy, her homemade rolls, sliced tomatoes from the garden, and cold cucumbers served in a sweet-sour vinegar? Perhaps a little relish tray with olives or miniature sweet pickles. Maybe followed up with nana puddin’ or peach cobbler. (Or is this just a figment of our collective nostalgic imaginations?)
As tired as I am after church on Sunday, I feel like Super Woman if I can just get some sandwiches on a plate for the two of us before I lapse into a nap. I am amazed that there were women who used to pull this big dinner feat off, and some of them did it weekly!
In Glen Rose, Texas there was a wonderful place called Two Grannies. I wish we had one here in Colorado. When you walked into the old-time dining room, you were greeted by two grandmotherly sisters in flower print dresses who owned the restaurant. Nobody got in or out of the place without a hug. And you didn’t say “no” because one of the grannies was a big as a middle linebacker. Someone was always at the piano playing old show tunes or hymns. And there was one old fellow who would come in now and again, dressed in striped overalls, who would astound the kids by whistling exactly like an old train. The whole place was just like going to grandmas house on Sunday, families greeting each other and chatting from table to table. I believe one of the grannies finally moved on to Glory, but the two of them left a lot of love and sweet memories — living out their golden years giving people hugs and a good home-cooked meal. Can’t get much better than that.
I have discovered, on those rare Sundays when I feel my “Inner Granny” coming on and invite family or company over after church, that a roast chicken and roast beef are the two easiest things to make for a crowd. (Recipe for my garlic roast chicken coming up later this week.) Nothing simpler than plopping an easily seasoned roast or chicken in the oven, then heading off to church and returning to your main dish already cooked and scenting the air as you walk in the door. One of my favorite side dishes to serve with a savory juicy roast chicken is sweet, buttery orange glazed carrots. Just carrots plus three ingredients, but it is so good you may decide to skip the nana puddin’ and eat a bowl of carrots for dessert instead.
Becky’s Orange Glazed Carrots
2 c. diced or mini carrots plus 1 T. water
1/2 c. orange juice
1/4 c. brown sugar
1 T. butter (vegans use Earth Balance)
sea salt to taste
Put the carrots and a tablespoon of water in a tightly covered microwave proof dish and nuke for about 12 minutes or until just tender. (You can also steam them if you prefer.)
While the carrots are cooking, put orange juice, brown sugar and butter into a pan on the stove top. Turn burner on high until it reaches a boil, then turn down to a simmer and simmer for about six minutes or until the mixture reduces and starts to get syrupy. Add the cooked carrots to the orange syrup and simmer just a minute or two more until carrots are coated with thick buttery syrup, and taste like heaven.
Sprinkle with a little sea salt and serve.
I think any of our regular readers know my affections for kale at this point. I do love that cruciferous veggie (in fact, this recipe sneaks in two cups of it), but I’ve been keeping quiet about another favorite food of mine. Possibly the the humblest legume out there, the lentil.
I don’t have a funny or inspiring story to tie into this recipe, so I’m just going to indulge in one of my favorite guilty pleasures, talking geeky about health food.
“What’s a lentil?” You ask. Well, I didn’t know either until about two years ago when I started eating a plant-based diet. I wish I had known about them when I was a college student trying to eat healthy on a tight budget. A pound of lentils costs less than $1.00 and will yield 5 cups of cooked lentils. Each cup boasts a whopping 17 grams of protein, 16 grams of fiber, folate (90% RDV), iron (35% RDV), magnesium, and much more, yet only has 1 gram of fat and 230 calories. All that, and they cook in 30 minutes (versus 4+ hours for most dry beans) with no soaking required.
Like most legumes, lentils aren’t a powerhouse of flavor on their own, but they pick up the flavors of whatever they are cooked in nicely. I use them in soups and spaghetti sauce all the time. This week, I discovered a new use for them. Instead of using canned beans or slow cooking kidney and black beans for my usual veggie chili recipe, I used lentils.
I know it’s warming up and, for some, chili is a winter dish, but I love any quick one-pot meal in the summer that doesn’t require turning on the oven or hovering over the stove for long. You can make a lot at once, and then take the next night off or easily pack up the leftovers for lunch at the office. And if you top it with a hit of diced avocado, some cilantro, and a squeeze of lime , it really brightens up the flavors and brings a bit of summer color to this warm dish.
What’s your favorite under-the-radar ingredient or food that you love to tell your friends about?
Rachel’s Lentil Veggie Chili
1 onion, diced
3 carrots, chopped
3 garlic cloves, minced
1 t. grated ginger
1 T. cumin
1 t. cayenne
1 t. salt
2 serrano chilies, whole
1 sweet potato, chopped
14 oz can of diced fire roasted tomatoes
1 cup (1/2 lb) dry green lentils, sorted for dirt & rocks* & rinsed
6 cups water
2 cups of frozen corn, thawed
2 cups kale, removed from stem
1 t. crushed red pepper flakes (optional for an extra spicy kick)
Other: Brown Rice and/or crackers, avocado, cilantro, & lime
In a large pot, heat a little bit of olive oil and saute onions and carrots with a pinch of salt on medium heat until soft. Add garlic and ginger and saute for 2 more minutes. Stir in cumin, cayenne, and salt. Add serrano chilies, sweet potato, tomatoes, lentil, and water. Cover and bring to a boil, lower to a simmer for 30 minutes with the lid tilted, stirring occasionally. Remove the lid. Add corn and kale & optional red pepper flakes. Simmer for 10 more minutes. If you want a thicker soup, continue to simmer uncovered until you reach the desired consistency.
Serve over brown rice or with crackers. Garnish with avocado, cilantro, and a squeeze of lime.
*Before cooking any dried legumes, pour them onto a solid surface, like a paper towel and sort through them looking for sticks, little rocks, or clumps of dirt. Please don’t skip this step. I find something in probably 50% of my dried beans. You don’t want you or your guests to bite into a rock!
“I don’t like asparagus. I don’t like broccoli. I don’t like onions. I don’t like garlic. I don’t like vegetables. Well, I do like corn … and potatoes. I like potatoes.”
This was my husband when we first got married.
I don’t remember cooking much in our first year of marriage. In fact, I have no idea what we ate. I hardly have a single memory in that tiny galley kitchen. Between Jared’s aversion to all things that made food delicious to me and the hideous marbled yellow laminate counter tops with cracks on the corners, I must have felt less than inspired.
When we moved to a new town house with a bright white kitchen near Galveston, I suddenly found myself looking for excuses to be in the kitchen. I started shopping at Farmer’s Markets and reading food blogs and became determined to get Jared to love veggies. Little by little, I found ways to prepare certain vegetables in a way he would eat them. He’ll eat onions if they are caramelized or chopped fine and sauteed in a dish. He’ll eat his peas in a split pea soup. And I can get him to eat almost anything wrapped in a tortilla and dipped in salsa. Thank goodness, because in a crazy turn of events, before we moved out of that town home a year later, we had become full on vegans.
The preparation that finally got Jared raving and begging for veggies was roasting them. If it’s coated with a little evoo and seasoning and crisped up to perfection (to him that includes a few burnt bits on the pan), he’s a happy husband and a happy veggie eater!
This method works wonderfully with asparagus, any root vegetables, broccoli and cauliflower, onions, even chickpeas. Try it with a vegetable you think you don’t like and see if it changes your thoughts on it.
Balsamic Roasted Garlic Veggies
(Note: The vegetable list is just a guideline. Use whatever you have in your refrigerator or is on sale at the market. The seasoning ingredients listed are for about 4 cups of vegetables.)
Potatoes, chopped (small, soft-skinned work great, but Idaho & sweet potatoes are wonderful too)
Onions, quartered (leave one end in tact so they don’t get burnt)
Peppers (bell peppers, sweet tri colored peppers, poblanos) (seeded & quartered)
Broccoli (cut into “trees”)
Cauliflower (cut into “trees”)
Zucchini (chopped into large chunks or long ribbons)
Squash (chopped into large chunks or long ribbons)
2 T (maybe more) Extra Virgin Olive Oil
1 T. Balsamic Vinegar
2 t. Salt
2 t. Pepper
1 T. Italian Seasoning Blend
A full head of garlic
Preheat oven to 400. Spray large cookie sheet with nonstick spray.
Put all the veggies except the garlic in a large mixing bowl, and drizzle 2 tbs of olive oil over the veggies. Toss until all of the veggies are lightly coated, adding more olive oil if needed. Don’t drench them or you’re veggies won’t get crisp. (The amount of olive oil varies because some veggies soak up more, like cauliflower, and others hardly absorb any, like peppers.)
Add balsamic vinegar, salt, pepper, and Italian seasoning, and toss again. Pour veggies onto the cookie sheet and spread around. If they are piled on top of each other, use a second pan.
Take the garlic, remove the lose skin, and chop the top of the head off the garlic so the inside of each clove is exposed. Place the bulb on a piece of foil and drizzle the top of the bulb with olive oil. Wrap the foil around the clove. Add the foil wrapped garlic onto the pan of veggies (sitting upright). Check this tutorial out if you need a visual.
Bake the veggies and garlic for approximately 40 minutes. The potatoes and carrots take the longest to cook, so cook until they are soft in the middle and crispy on the outside.
Remove the garlic from the foil and allow to cool for a few minutes. Carefully either squeeze the garlic out (like toothpaste), or use a fork to remove each clove. Toss in with the roasted veggies. The garlic is delicious and really elevates roasted veggies! Your friends will most definitely track you down for the recipe. Trust me.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Balsamic Roasted Garlic Veggies
The URL: https://welaughwecrywecook.com/2012/04/24/balsamic-roasted-garlic-veggies