Rose's Insightful Eating

Summertime corn salad, made with fresh summer produce and tossed with a tangy vinaigrette dressing, is one of our favorite side dishes. Before I delve into the dish’s details, I’d like to indulge in some neighborly insight. I have had the pleasure of having some wonderful neighbors. Despite many moves, most of my neighbors have become, what’s sure to be, lifelong friends or, as we say, “neighbors for life.” We have been the winners of what could be seen as the neighbor lottery, especially if winnings are paid in various produce from home gardens and freshly caught speckled trout. It could also be that these generous neighbors see our four, growing sons, and correctly figure, these people need all the food they can get.

Now, back to the corn salad. It was a steamy summer afternoon when a “neighbor for life” pulled into my driveway. My dog’s barking gave warning that a visitor may be approaching (of course, it could have just as likely been a taunting squirrel). I opened the door, as my neighbor walked up with a grocery bag full of freshly picked ears of corn. I knew I would be making my favorite fresh and crisp summertime corn salad. I call it Summertime Corn Salad because it is a wonderful side dish to serve al fresco with a summer grill out. The ingredients are seasonal summer produce, and the colors are vibrant together to complement any summer spread.

Summertime Corn Salad Ingredients:

• 4-6 cobs of corn (or 3 cups corn kernels) cooked
• 1 cup cucumber peeled and diced
• 1 cup cherry tomatoes halved
• 1/2 cup purple onion(or sweet onion) diced
• 1/4 cup fresh parsley chopped
• Salt and Pepper to taste
• 1/4 cup blue or feta cheese crumbled (optional)

A Little Bit Tangy, A Little Bit Sweet Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1/4 cup Apple Cider Vinegar
• 2 teaspoons honey

1. Directions: Depending on the type of corn you use, boil or cook corn. Once cooked and cooled, carefully remove the kernels from the cob. (The corn used in my recipe was sweet and fresh, right off the cob. First, I shucked all that gifted corn by peeling off the outer leaves and then, by pulling from the top “tassel” of corn silk down to the bottom, and then breaking them off at the base of the ear of corn. Discarding the leaves, silks and tassel. I then rinsed each ear of corn and placed in a baking dish. I poured 1/2 cup vegetable broth over corn, and then salted and peppered and covered the dish with foil. Baking for 30 minutes at 350 degrees.)
2. Prep all ingredients as listed above
3. Combine all prepped ingredients in a large bowl and gently toss with dressing. Salt and pepper to taste.

I hope you enjoy this Summertime Corn Salad all year long. Now that we are able to gather safely together, be sure to share some meals and some joy with your neighbors. Cheers to eating insightfully, Rose

Insightful Eating is taking a Stay-At-Home World Food Tour during quarantine, and even though we aren’t traveling in reality, with a little imagination, we will create fun, interesting and tasty out-of-town experiences in our own kitchen. After over 50 years, The New Orleans Jazz & Heritage Festival was canceled this year, but that doesn’t mean we can’t bring the sounds, smells and tastes of Jazz Fest to our own home, or at least try.

Step One: Play some great jazz music and turn in up. New Orleans radio station, WWOZ, will be Festing in Place http://wwoz.org by broadcasting curated performances from past Jazz Fests. If you tune in, you can hear New Orleans’ favorites like Fats Domino, The Neville Brothers, Irma Thomas, Preservation Hall Jazz Band, Trombone Shorty, and more. Also, many artists from the Jazz Fest line-up have taken their performances to social media. Of course, streaming personal jazz favorites is a great way to set the Jazz Fest scene at home. One of our go-to musical favorites is my soulful, blues-singing brother, Michael Liuzza. http://michaelliuzza.com

Step Two: Consider dressing the part. It adds to the fun if you think Jazz Fest attire. The options are endless. We donned hats, vintage T-shirts and flip-flops. I put on some crazy costume jewelry to make my crew laugh.

Step Three: Food, Food, more food. There are many options to try at home. With over 60 food and drink vendors at Jazz Fest, there are plenty of cuisine ideas. We boiled crawfish. See my previous post about boiling seafood. https://insightfuleating.com/2019/01/18/i-like-it-like-dat-express-yourself-with-a-seafood-boil We also made short-cut beignets, we call Stunods (donuts spelled backwards), made from fried ready-made biscuits sprinkled with powdered sugar and New Orleans Iced-Coffee for dessert.

Step Four: Do a colorful art craft or make some jewelry with your festin’ crew. The internet is full of easy craft ideas for all ages. My family made some easy beaded bracelets to remember our Stay-At-Home Jazz Fest experience.

The good news is Jazz Fest dates have been set for 2021. I’m looking forward to being there next year. I hope you enjoy making your Stay-At-Home World Food Tour as fun as possible to bring some light-hearted happiness to the kitchen. It doesn’t have to be complicated. Just some added insight and flair to bring the spirit of the visit to the home. Our next stop: Japan.

As I’ve been reflecting on various aspects of life during this time of quarantine, like many of us, I’ve come across the idea of “simplifying.” Yes, I’ve considered simplifying a few hundred times before. I’ve made half-hearted attempts to declutter and “live in the moment.” In comparison, this time of reflection has been “novel” and unexpected. We are faced with such gravity in the news. Images of sickness and heartache lead us to bow our heads and clasp our hands in prayer. Prayer for our loved ones, near and far, who are fighting the battle against this virus (the name of which I shall not mention). Prayer for those of us showing our love in and from our homes in social distance and quarantine, where each day our family members wake up still feeling well is, prayerfully, held dear and celebrated.

This effort to simplify life for myself and my family will not be made in vain. We were forced off the hamster-wheel of too many and too much, and we are not getting back on. We are going to make a truthful and dedicated effort to focus our energies on all that really matters in our lives. These words will be followed-up by action. Part of that effort will be cleaning up my family’s nutrition. Our food is our fuel, and it’s time to try to get some cleaner-burning energy. The goal is better and not perfection. I’ll share some of my cleaner edible discoveries. This blog is only my mommy opinion–what has worked for me when preparing meals that feed my family (myself, a husband, four sons , including two teenagers, a hyper four-legged fur-baby, and whomever else they’ve invited).

An important part of our quarantine experience has been sharing more meals together. My husband is able to leave his remote office down the hall and join us for lunch. My family is pitching-in with ideas for cooking in our homeschool “cafeteria.” At the same time, I have been trying to stay healthy so we don’t all gain “quarantine 15” pounds. This led to my looking to use ingredients we have been having on hand for a while. The bag of chia seeds was in my refrigerator long before the quarantine. I bought them a long time ago in an effort to add more Omega-3s and fiber to our diets. I’d add a little to my big boys’ morning oatmeal or a dash in a quick smoothie.

It took about 30 seconds for me to find a delicious 3-Ingredient Chia Pudding Recipe. http://feelgoodfoodie.net Simply made with almond milk, chia seeds and your sweetener of choice–we like a little honey or just some fresh fruit. The recommended ratio is 1 tablespoon chia seeds to 1/4 cup of almond milk. Be sure to spoon-stir well enough for the seeds to soak into the milk. Try to make it clump-free. Cover and place in the fridge for a couple of hours and enjoy.

My brand of choice for Chia Seeds is Spectrum Essentials. I appreciate the insight found on the back of the bag informing its consumer that chia seeds were a dietary staple for the Aztecs and Mayans. http://spectrumorganics.org Chia seeds are a member of the mint family, and they pair well with both sweet and savory dishes. Chia seeds can be used as a substitute for eggs in baked dishes by mixing one part chia seeds to six parts water. One tablespoon of gel equals one large egg. http://foodandnutrition.org This is a good time to note, for health reasons and safety, chia seeds should always be mixed into another food, because they absorb liquid and form a gel, which can affect swallowing. http://medicalnewstoday.com *

Until we meet again, let’s continue to take care of each other the best we can. I pray God’s blessing over all of our efforts each day during these different times. Remember for each other, “Do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.” 1 Corinthians 6:19-20. Even while quarantined, try to eat insightfully, my friend.

*Consult your healthcare practitioner for your individual dietary needs. I am not a nutrition professional. This blog is a fun outlet for me to add creativity to cooking with a little insight. All statements are my opinion and recreationally informative.

Today is Ash Wednesday, which begins the religious season of Lent. For those who observe the Lenten Season, there are Lenten fasts, which include abstaining from eating meat on Ash Wednesday and all Fridays of Lent. There are many meat-free meal options. Today, I’ll discuss ways to include the fiber-packed, wallet-friendly legume, the lentil.

Because lentils are small, they take less time to cook than the typical dried bean and do not need to be soaked ahead of cooking time. Today, I’m stuffing bell peppers with a brown rice, brown lentil, onion, tomato and celery mixture. These recipes are abundantly available on-line. Better Homes & Gardens has a slow-cooker version. (bhg.com). Cheese can also be added to this recipe as seen in Food.com’s version.

Historically, lentils likely originated in the Near East, and quickly spread to Egypt, central and southern Europe then to the Mediterranean and elsewhere. It is probably the oldest grain legume to be domesticated. (www.hort.purdue.edu). Lentils have provided nutritious filling for our ancestors since pre-historic times. The lentil is mentioned several times in the Bible. Notably, in Genesis, Esau gives up his birthright to Jacob for bread and lentil stew. (Genesis 25:34).

Currently, the lentil is being used in various forms and can be found in your local grocer as the main ingredient in pastas, chips and snack crisps. Growing up, my mom would serve cooked, well-seasoned lentils over pasta for a quick, economic meal with an Italian flair called Pasta e Lenticchie (Pasta with Lentils).

Lentils are a nutritious and versatile, meat-free meal option to explore. I wish you a Lenten season of renewal. “I tell you, now is the time of God’s favor, now is the day of salvation.” 2 Corinthians 6:2. Until next time, eat insightfully, my friend.

“Charcuterie” is a fun word. Originally derived from the French words for “meat” or “flesh” (chair) and “cooked” (cuit), charcuterie boards have evolved to include various breads, crackers, cheeses, vegetables, cured meats, fruits, nuts, spreads, dips, etc. My dear friend since sixth grade, Melanie, introduced me to a charcuterie board about two years ago. She brought out the beautiful board of foods and told us, “It’s a charcuterie board.” We all had a grand time laughing at the word and its many variations. All giggles ceased, however, once we realized how delicious and diverse the simple items tasted together on the board.

I hadn’t given charcuterie much thought until I started to notice it more frequently on restaurant menus and at friendly gatherings. I was thankful to attend a very inspiring workshop with friends that focused on building charcuterie boards for large and small gatherings. (Bites & Boards, Robyn Parker, @bitesandboards). The leader of this workshop suggested we start with larger items and work back to smaller items. She also said to be creative with texture and color and serving containers and tools.

Our family will be having a charcuterie board on Thanksgiving Day. I think I’ll have one at all my friendly gatherings. I will add the idea of charcuterie boards to the artform of gathering, in general. People tend to stand around the meat and cheese board. They talk about the different items, looks and tastes. They take time to visit and connect. It’s this way of gathering that adds joy to one’s life. Maybe this simple food board will add an easy, yet creative, option to your entertaining repertoire. In the meantime, I’m thankful for you. Wishing you and yours a Happy Thanksgiving! Yours Truly, Rose

It’s been a while since I’ve posted about my joyful cooking. My angel mother passed away two months ago, and every time I sat down to share my latest cooking adventure or culinary enjoyment I cried. And cried. And cried. Every time. Tears in my joyful meal. My Momma was a soulful cook. For most of my young childhood, she was a hardworking stay-at-home mom. Then, when our family suffered financial setbacks and hardships, my mother took herself and her high school diploma to beauty school to get her beauty license. For the rest of my formative years, Momma was very hardworking outside the home with three young children. Momma was resourceful, and she was capable of making something truly exquisite out of very little. This emotional discussion brings me to the economical, yet delicious, meal of red beans and rice, which was a staple in my childhood home, and its legacy will forever run in the family.

In south Louisiana, especially New Orleans, red beans and rice is a Monday meal. When I was a little girl, I asked my Grandma Loyce why we eat red beans and rice every Monday. She explained that Monday is typically “wash day” or “laundry day” and the pot of beans soaks and simmers all day while household chores are being done. I remember her saying, “whatever meat we eat on Sunday is going in the beans on Monday.” She went on to tell me that I could cook red beans on whatever day I wished. So I do, and I decided that cooking them very well may add to my legacy as a mother and a cook.

Every cook who enjoys red beans and rice creations has his or her own way to prepare the meal. Most packages have suggested preparation instructions and there are certainly plenty of delicious recipes to be found online. I keep my bean prep pretty traditional. I wash, then soak my beans for at least a few hours, then discard the liquid. There are reasons for this step. Next, I cover the soaked beans with new water before I bring to a boil and then simmer, stir and watch for a period of time, which varies depending on the amount being cooked, etc. The main thing is Don’t Burn The Beans. In a separate pot, I saute onion, celery and bell pepper, which some New Orleanians call the “trinity,” (I sure hope no one takes that in a blasphemous way because if cooked well that trio does add divination to whatever is being cooked) in olive oil and then add whatever meat I’m using. At some point, after the beans cooked for about an hour, I add the meat and trinity to the red bean pot. A bay leaf usually lands in the pot about this time. Salt and pepper, etc, etc. Finally, cook low and slow until creamy and ready. See, there is a lot of wiggle room in that preparation. Obviously, this post is not about a particular red beans and rice recipe. It’s about nostalgia and food. About memories and moments plated and served to last a lifetime and beyond.

Camellia brand red beans are my favorite. There are delicious recipes to be found at http://www.camelliabrand.com My angel Momma was a big fan of the slow-cooker, especially after she went back to working outside of the home. Camellia also has a great Slow Cooker Red Beans and Rice recipe. As far as deciding which protein to use, plenty recipes call for smoked sausage. My husband likes to cook a big pot of beans the day after we have a ham for dinner so the ham bone and remnants can be used as seasoning for the beans. However, red beans and rice can easily be made into a vegan dish sans meat, and ingredients, such as brown rice, used to make into a healthier option.

A little insight about red beans and rice, it probably comes as no surprise that variations of the dish are popular world wide. Louis Armstrong, the legendary trumpet player from New Orleans, would sign his letters, “Red Beans and Ricely Yours,” and titled his family red beans and rice recipe “Pops Favorite Dish”. http://www.camelliabrand.com

I think of my Momma, cook supreme, when I make a pot of red beans, just as I know she thought of her momma. I get to talk to my boys about the different ways to prepare the dish, as they sing “Beans, beans, good for your heart. The more you eat, the more you… (You know the rest). Food can be a legacy, a gift we leave to our loved ones. That feeling of nostalgia is a gift to be treasured, a return home to a sentimental, if not spiritual, belonging. Set a pot of beans to soak. Go make a culinary legacy. Monday or whenever. “Red Beans and Ricely Yours,” Rose

There is a book titled, The 5 Love Languages, written by Gary Chapman. In very brief summary, 5 Love Languages outlines how people feel loved in different ways and helps people discover their primary love language which speaks love to them. This language may be: 1. Words of Affirmation, 2. Quality Time, 3. Receiving Gifts, 4. Acts of Service or 5. Physical Touch. In my opinion, I think the book is insightful and worth reading, however, I was left confused as to deciding which language speaks to my heart.

Luckily, I think I am multi-lingual when it comes to love languages. As I was thinking about what makes me feel loved, images of the beautiful omelets in my life popped into my mind. Given, that is a somewhat random thought, but think about it. Nothing says love like a Sunday morning big breakfast featuring an omelet lovingly made by my sweet hubby, Chad. And I’ll never forget the spectacular omelet my forever friend from grammar school, high school and college, Melanie, made for me one morning after a very seldom girls night out. It was lovely and thoughtful and made me feel very loved. And my sweet daddy makes the best omelets. You know the ones –made with only real butter and cream, all fluffy and French. I certainly don’t think I tell my daddy enough that he makes the best eggs. I’m going to tell him today.

I think omelets are my love language because they take time. It’s the details that matter. A few seconds too long, and it’s goodbye eggs you’re ruined. Omelets are versatile and can be as colorful as you wish. In the movie, The Hundred-Foot Journey, Helen Mirren’s character, Madame Mallory, is a French restauranteur, who is not happy about a talented, self-taught chef from India who opens an Indian restaurant 100 feet away. In my opinion, it is an insightful movie. There is a captivating scene where an omelet is made. The visuals show the importance of the details in a well-made omelet. It requires patience, thoughtfulness and creativity.

With Valentine’s Day approaching, it might be a good time to think about the love languages you speak to your loved ones and the love languages they speak to you. As for me, I hope I get a perfectly made omelet.

Apples are a staple in our kitchen, and, although I usually choose our produce based on look and taste, I am known to sometimes be influenced by name. I am a fan of nomenclature, the naming of things. I mean who hasn’t chosen a product, maybe a nail polish for example, mainly because the clever, creative name “Nailed It?”

Apples are lots of fun for fans of nomenclature. There are over 7500 varieties of apples http://fruitsinfo.com. The names of apples do not disappoint. We sometimes delight in the Golden Delicious or the Honeycrisp. (Let’s try to behave like a “Pink Lady” when we visit “Granny Smith”–just a little apple humor) You can imagine how my grin grew when I saw the precious pink apple named, “Pacific Rose.” I thought, “This apple is sure to be sweet if its named after me and that fabulous trip to San Francisco Chad and I had BTB (Before The Boys).” Well, it turns out it is not named after me. I love it just the same.

Just a little insight, the Pacific Rose apple was developed in New Zealand and “is named for its rosy complexion and the ocean that surrounds the island nation of its birth.” http://pacificroseapple.com.

Apples are versatile in cooking uses. They deliver a sweetness that, when coupled with a little nut butter or yogurt, makes a delicious and filling snackadoo. I like to add a little apple to a roasting chicken. Just as I was thinking about apples, my mind wandered, as minds tend to do, to all the literary references to apples. The apple has really made a big impact on the world outside of the kitchen.

There are some haunting references to apples. Although the biblical book of Genesis does not specifically reference an apple as the forbidden fruit of which Eve took that fateful bite, artists historically have portrayed it as an apple. http://nationalgeographic.com.  Also, In Snow White and the Seven Dwarfs, the witch gives a poisoned apple to the fair-faced beauty.

It is said that Isaac Newton, an English mathematician (1642-1727), developed the theory of gravitation after observing an apple falling from its tree down to the earth beneath. Wikipedia

There are the many adages and nicknames derived from the apple:

• bringing an apple to one’s teacher
• An apple a day keeps the doctor away (a proverb from the 1800s)
• You’re the apple of my eye
• NYC–The Big Apple
• Apple, Inc.

This post about apples is meant to give insight into the tremendous impact the ordinary things we get to see and eat everyday could have on our lives. I am not exempt from feeling the heartache and heaviness life may bring time to time. But if I can look at the ordinary and feel inspired, it makes a difference in my day. I’m going to try to taste as many “apples” as I can in this life. Some may be super sweet and others too tart for my palate. I may even come across a bad apple trying to diminish the whole barrel. I’ll be aware of its impact, and toss it out. As for today, I wish you happy, glorious apples, Rose