Monday, February 27, 2012

Back to Eden - Film

BACK TO EDEN shares the story of one man’s lifelong journey, walking with God and learning how to get back to the simple, productive methods of sustainable provision that were given to man in the garden of Eden. The organic growing system that has resulted from Paul Gautschi’s incredible experiences has garnered the interest of visitors from around the world. However, never until now have Paul’s methods been documented and shared like this!

You can watch the film in its entirety here

Tuesday, February 21, 2012


(On the eve of Ash Wednesday)

Lord our God,
on this eve of Ash Wednesday,
we ask that You bless our celebration
of the feast of Mardi Gras.

Bless our table, our food and wine,
as well as all of us
who sit about this feast day table.

Come, Gracious Lord,
and join us at this feast
as we prepare to join Your Son, Jesus,
by prayerfully entering into
these forty days of Lent.

As the food and wine of this feast
give nourishment and strength
to our bodies and spirits,
so may we, during this coming season of Lent,
give strength and support to each other
and to all who accompany us
on this pilgrimage of prayer
from Ash Wednesday to Easter Sunday.

As this Lenten roadway causes us to reflect
upon the death of our Lord,
may we also remember His victory
in His resurrection from the dead.

May this dinner
on the eve of the day of ashes
be a joyful foretaste
of the rebirth and new life that is the promise
of the feast of the Resurrection.

Together for the final time before these forty days,
let us sing the ancient song of joyful victory:

Shared by my friend Ann.

Monday, February 20, 2012

Monday, February 13, 2012

Roasted Fennel and Baby Potatoes

Beautiful green tops from the fennel bulb in the background

My friend generously shared a fennel bulb and leaves with me. I had also harvested green beans and baby potatoes from my own garden plot.  I thought I would roasted these vegetables together.  The following is the simple recipe for a delicious vegetarian meal or vegetable side dish.


1 medium to large fennel bulb, washed well to make sure all dirt is removed from the bulb
10 baby potatoes, washed and scrubbed but not peeled
3 large garlic cloves, minced
1 cup sliced fresh green beans
2 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste
Sprinkling of either red wine vinegar or lemon juice
Red pepper flakes or pinch of Cayenne Pepper (optional)

Preheat oven to 350 to 375 degrees. I actually used the toaster oven for this dish. Mix all ingredients except for the last two ingredients, together in a Pyrex dish or any oven proof casserole dish. Blend well. Roast in hot oven for approximately 20 minutes to 30 minutes or until potatoes are cooked. Remove from heat and add the remaining two ingredients. Serve either hot or cold.

Friday, February 3, 2012

Shrimp Stir Fry

When my hungry son comes home from school he wants something "good and tasty". He likes Asian comfort foods so I decided to make him a stir fry we could eat with rice. My usual shrimp stir fry is my Chinese grandfather's recipe. Its main ingredients are shrimp, tomatoes and onions. Tonight I wanted something a little different.


1 lb. large shrimp, shelled and deveined (lightly coat with cornstarch)
3 large cloves of garlic, minced
1 bunch of green onions, chopped into long piences
1 tablespoon Tausi (salted black beans)
1 can water chestnuts, drained
1/2 cup sliced dried shittake mushrooms, soaked until soft
1 cup binder (1 tablespoon cornstarch, 1/4 cup shoyu (soy sauce), and water
Salt and pepper to taste (preferably white pepper)
1/4 cup fresh green beans, sliced diagonally (or any other green vegetable suitable for stir fry, such as broccoli, bok choy, broccoli, etc.)
2 tbsp oil (I used grapeseed oil)
1 hot pepper such as Hawaiian chili or small Jalapeno (remove seeds), minced or sliced

Heat the wok or large cast skillet over medium high heat. Add the oil and heat it up for a few seconds. Add the green vegetable. Sprinkle with salt. Stir fry for a few minutes. Remove to a serving bowl.

Add one layer of shrimp and fry until lightly brown on each side (or until the shrimp is pink). Be careful not to overcook! Remove to the serving bowl. Fry the remaining shrimp and repeat.

Fry the garlic and hot pepper. Add the Tausi and stir fry. Add the water chestnuts and shittake mushrooms to the wok and stir fry for a minute or so. Add the shrimp back in. Stir fry and add the binder. Stir fry until the binder is clear-looking brown and no longer opaque in color. Add the green onions and serve immediately over rice.

Wednesday, February 1, 2012

Sunday Dinner - Meat Loaf

This past Sunday we had a very informal dinner. I had leftover ground beef from the homemade wonton soup I made a few days prior. I thought old-fashioned meatloaf would be a treat for family since we don't eat meat that often anymore. I did try to make it healthier with the addition of yogurt.


1 1/2 lb. ground beef
1 egg
1/2 cup plain yogurt
3/4 cup fresh bread crumbs (using whole grain bread)
1 medium onion diced
3 garlic cloves minced
Salt and pepper to taste
1 large pinch Cayenne pepper

Mix all ingredients together. Place in a glass oven proof loaf pan such as Pyrex. Bake in a pre-heated 350 degree oven from approximately one and a half hours or until cooked thoroughly.

My Mom's Tomato Sauce for Meatloaf Recipe

1 small can tomato sauce
1 small onion minced
1 garlic clove minced
Fresh oregano or pinch of dried oregano
Salt & Pepper to taste
1 dash Worcestershire Sauce
1/2 tbsp. flour
Olive Oil

Heat a small pan. Add approximately 1 tablespoon olive oil. Add the onions and garlic and cook until onions are translucent. Add the flour and blend well. Add the tomato sauce and the rest of the ingredients. Bring to a boil. Reduce heat to low and cook for an additional 20 minutes or so.

Serve over meatloaf.

I also served steamed chopped broccoli with garlic with red wine vinaigrette.