Friday Five: Comfort Media

RevGalBlogPals Friday Five today is about Comfort, media style. 

Comfort, yes!  Comfort media, absolutely!  I have my own selection of movies and TV shows that are never old, no matter how many times you watch them.  These are the treats you curl up with during a bad cold or to unwind after a particularly challenging Consistory meeting. Just sayin' ... 

And don't forget the comfort food!  In honor of the last few days of Fair Trade month, treat yourself to some Fair Trade chocolate from Theo Chocolate, the only only organic fair trade bean-to-bar chocolate factory in the United States.  For something hearty and spicy, check out my daughter's yummy Rattlesnake Pasta -- freshly posted today!  Surprise, it's vegetarian!   Be ye comforted to the max!

My media comforts trend toward strong women, slapstick comedy and just plain escape:

Legally Blonde (movie) starring Reese Witherspoon as a blonde who is underestimated by almost everyone but herself.  Witherspoon herself seemed to be underestimated until she won the Oscar for Walk the Line.

The Closer (TV show) starring Kyra Sedgwick as Deputy Chief Brenda Leigh Johnson.  She is sassy, competent, Southern, and is surrounded by a great supporting cast.  I watch every episode I can find, no matter how many times I've seen it before.  It's just a fun show to watch.

Pretty Woman (movie) which is great Richard Gere and great Julia Roberts. I watch the whole movie to get to the last line, which gets me every time.

Fletch (movie) starring Chevy Chase.  I almost have this movie memorized and I still think it's hilarious.

Instant Movie or TV Marathon -- My daughter introduced me to The Deadliest Catch when we watched a bundle of episodes together marathon-style.  I am now watching the first three seasons of Mad Men with my son whenever we get the chance to squeeze in a few episodes.  I love Netflix!

The Joy of Tradition: Enchiladas!

Traditional New Mexican-style enchiladas, with sides!

In September, I made a trip to the Dallas-Fort Worth area to visit my young nieces and, oh yes, my sister Paula and her husband Jeff, too.  The girls and I got to spent some auntie-niece time when the parents went away for a few days.  Out of the 3 nights I stayed with them, at the girls' request, we had enchiladas two of those nights.  It's just what we do, and it's what we love.  In our family, enchiladas are soul food and enchilada night is family tradition.  My youngest niece, who is 11, wanted to help, and I was thrilled to be part of her desire to carry on this family tradition.  I had similar great joy when I read Amy's blog about enchiladas.

Enchiladas are just plain good food.  Really easy.  Relatively inexpensive.  Vegetarian.  Gluten-free, if the sauce is gluten free (Old El Paso wasn't when I first wrote this; they are now; always check ingredients).  The house smells like we took a trip south of the border.  So, as promised, here is the recipe our family loves, and freely adapts, for enchiladas:

Mack Family Enchiladas

This recipe serves one but can be multiplied to serve a multitude!

Preheat oven to 200 degrees.
Get out an oven-proof dinner plate.

Heat 1 can of enchilada sauce (a 15 oz. can will last for 8-10 tortillas) in a pan that is larger in diameter than the tortillas you will use. If you can find Hatch brand sauce, by all means use that.  Old El Paso is good, too.  My grandmother Deedie used to add a little oregano, cumin and garlic powder to the canned sauce as it simmered, so I do that, too.  She also thought that aluminum cans should be opened and allowed to "breathe" before using the contents.  I think my grandmother Lollie made her own enchilada sauce from dried peppers, and I haven't tried that yet.

Meanwhile, chop some onion and make sure you have some shredded cheese.  I often use what's packaged as Mexican cheese. Colby-Jack, Monterey Jack, or mild cheddar will do, too.

When the sauce is good and hot, then ...

Soften 4 corn tortillas per serving (or more, or fewer).  The traditional way to soften them is to pass them through hot lard or oil.  My sister Paula gave me a healthy hint that works great:  I now wrap 4 tortillas in a paper towel, sprinkle just a little water on the towel, and microwave for 45 seconds.  

One at a time, dip each tortilla in the sauce and put on a plate -- flat.  Sprinkle cheese and onions to taste. Continue layering sauce-dipped tortillas with cheese and onions until you have the desired number, usually a number that is between 3 and 9!  Our family fun comes with the special requests:  "no onions, light cheese, heavy cheese" and so on.

Put the plate in the warm oven to keep it warm.  When our whole family gets together, and we always have enchilada night, it takes all the racks of a double oven and one person's job is to keep the list of whose plate is in what place in the ovens.

Fry an egg for each serving, or poached egg works too.  Get the plate out of the oven.  Add the egg to the top and put more sauce over it.  Some people (see this picture) like a lot of sauce!  And some people also like to squeeze just a little lemon juice (totally optional) on top.

Whatever makes it yummy!
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This recipe is participating in Hearth and Soul Hop (Volume 18)

Food on Friday: Fall Comfort Food

Enchiladas at Amy's house

I had this great idea to do a post on my all-time favorite comfort food, and then someone -- and not just any someone -- beat me to it.  And I'm glad she did!  So, beginning with her blog which highlights my all-time favorite comfort food, I will share a few fall comfort foods and encourage you to visit some of these really wonderful blogs:

Enchiladas -- or as Amy more accurately names them -- the Mack family enchiladas.  Amy is my younger daughter and the mother of my grandchild. "Mack family enchiladas" are the generation-to-generation recipe that is the go-to soul food in our family.  My grandmothers made them this traditional New Mexican way, and Amy's pictures and description do them proud.  Amy is a magnificent blogger of the real things of life, especially her passion for motherhood and creating a gentle cozy home for her hubby and infant son.  Take your time browsing the pictures of my amazing grandson -- oh, and his parents, too!  (Love you mucho!)

Tomorrow I will post the recipe for our enchiladas.

Roast Chicken -- Alex at A Moderate Life was inspired by the smell of those super market roasting rotisserie chickens to use her first "pastured heritage breed chicken" from her Amish food club to make Mark Bittman's Simple Roast Chicken from Bittman's How to Cook Everything: 2,000 Simple Recipes for Great Food.  Think of Alex's blog as a doorway to incredible cooking delights, including:

Sweet Potato Fries

Perfect Applesauce -- Pam at From Apples to Zucchini reveals the secrets to making delicious canned applesauce.  I say "Amen!" to her suggestion to use a variety of apples -- let your eyes and nose guide you -- and I am going to invest in an immersion blender to make the job a lot easier.

Burrito in a Bowl -- Christy at Home Celebration put this recipe out there a few days ago and it sounds easy and delicious.  I can't wait to try it.

Sweet Potato Fries -- This recipe is not original with me, and I don't remember where I first found it.  I enjoy this simple and delicious and healthy substitute for those also-delicious gooey brown sugary, buttery candied kind.

• Sweet potatoes (as many as you think you need) -- no need to peel, but you can. Cut them lengthwise into chunky-ish (3/4"?) fries.  Cut in half cross-wise if they seem too long.
• Extra Virgin Olive Oil -- toss the fries with just enough of this to coat
• Seasonings -- Use your imagination to toss some seasonings in with the potatoes and oil.  I like some cinnamon and a little cayenne pepper and some salt.
• Spread out on a baking sheet (I use a Pampered Chef one) and cook at 400 degrees until they are done, about 30 minutes or so. Turn them over about halfway through.

Beef Stew -- and it brings us back to where we started, at Anktangle.  Amy posted a recipe today for this fall favorite, just a day after I made some stew myself.   Her pictures and the description are treats in themselves. Enjoy!

GF Magic: Chocolate for Breakfast!

Tomorrow is the Practical Magic Blog Party.  I'm posting today because I have to be present at an all-day seminar tomorrow called Legal Issues That Can Really Bite Churches if They Aren't Careful ... or something like that.

I was inspired by the movie version of Practical Magic,  and especially by this wacky commandment delivered by Frances:  

"In this house we have chocolate cake for breakfast and never bother with silly things like bedtimes, or brushing our teeth."

What could be more magical than letting go of some of the rules that were passed on to us as non-negotiable?  I'm not ready to let go of bedtimes or teeth-brushing, so let's keep those bedtimes flexible and let's relish toothbrushing as part of a bedtime routine that is healthy and relaxing!
PM Yoga anyone?

For chocolate lovers who learned well the lesson that the breakfast meal was off-limits to their favorite comfort food, I present

"Chocolate for Breakfast"

Chocolate for Breakfast

Huge thanks to Karina over at Gluten Free Goddess blog for developing and sharing her recipe for GF Quinoa Breakfast Brownies.  Doesn't it look yummy?  Karina is an awesome GF chef and her love for food finds expression in the most delicious recipes.  

I felt positively witchy mixing up all the ingredients.  I already had most of them in my kitchen, including the chocolate chips I had for melting onto my birthday cake and my morning-oatmeal-enhancing golden raisins.  I used a Pampered Chef medium bar pan, lined with parchment paper.  As Karina advised, I will wrap the squares individually in foil and freeze them in a freezer bag.

Voila!  Instant chocolate comfort food that is ready to go -- morning, noon or night -- especially when I'm in a witchy mood!

For something to sip along with these squares of chocolate joy, I put the "lime in the coconut" along with some frozen bananas to make this smoothie:

"Lime in the Coconut" Magic Smoothie

yogurt

coconut milk 

frozen banana

lime juice & finely grated lime zest

honey 

ice cubes

Amazing Grass Organic Wheat Grass Powder (optional; adds color and nutrition)

These are the actual ingredients in the smoothie pictured.  I can't give you exact amounts because I just threw stuff in the blender until it looked right.  You can "put the lime in the coconut" in your favorite smoothie recipe or conjure up something delicious using this guide.  Enjoy!

Serendipity Celebrity Moment: Moosewood Restaurant

It did indeed feel like meeting a celebrity I had known from afar but never dreamed I would meet.  

At about the mid-point of a day trip to the Finger Lakes region of New York, one of my favorite people and I were wandering through Ithaca at about lunch time.  We happened upon the Moosewood Restaurant and that's when I gave up any pretense of being able to offer the usual "wherever you want to eat is fine."  For me, there was no question.  It had to be Moosewood.

Hot ginger lemon tea

As we walked toward the restaurant, I recognized the signature tree and moose logo on the restaurant's green awning covered entrance.  I took in the simple elegance of the open multi-story atrium-like dining area, bar and -- yes -- a wall that held the Moosewood souvenirs for sale.  

Wide-eyed from the moment I spied the place, I tried not to act like the infatuated fan that was squealing inside me.  I managed to not say, "I love your cookbooks!" and "I've tried so many of your recipes!" Acting cool and adult was an effort!  I did take out my camera and take pictures of the ginger lemon tea that started my meal and the raspberry mousse that finished it off.  In between, I enjoyed the saffron rice stuffed peppers.  Everything was delicious!  [That link is to a recipe that looks similar to what I had.]

Raspberry mousse:
the gluten free choice

It's hard for me to describe the sheer awe-filled delight of my serendipitous Moosewood Restaurant experience.  It would be like having Stephen Colbert strike up a conversation with me in the audience of his show.  Or it would be like being in a week-long Bible study with feminist theologian Rita Nakashima Brock and then sharing a leisurely dinner with her and some friends, full of laughter.

Of these three, I've now been fortunate to enjoy two of them to the max.  I know I will enjoy the Colbert experience just as much!

Gluten Free Awareness Day

Gluten-free cherry brownie bites

Today is Celiac Disease Awareness Day.  I don't know for sure if I have celiac disease.  The tests that were done were inconclusive and further testing has not been done.  What I do know -- absolutely -- is that certain conditions have cleared up and I feel much better eating gluten free (GF).

What I like about eating GF:  Fewer food choices.  It's easier to read a menu and navigate through a grocery store or pick something from a cookbook.  It's a relief, actually.  I am a fan of limitations.

What I don't like about eating GF:  Social occasions, parties and church dinners.  The challenging thing is being perceived as "difficult" &/or "special needs" even though I can always find food to eat. 

What not to ask someone with a health-related dietary restriction:  "What happens if you eat it?"  In my particular case, the answer is not so much gross as it is technical.  Either way, it's not the best dinner conversation to have.

My favorite GF meal:  Enchiladas, baby!  Divine providence spared my favorite soul food because it's naturally GF, when GF sauce is used.  I want to experiment with making my own sauce from scratch with dried red chiles.  For dessert:  Gluten-free Cherry Brownie Bites (photo above) from Carol at Simply Gluten Free.

Some of my favorite finds:

• Betty Crocker GF cakes and brownies ~~~ My chocolate birthday cake was delicious, but I had trouble finding wheat-free icing.  I kid you not.  Semi-sweet chocolate chips melt well onto a warm cake, I discovered.  I am looking forward to trying gluten-free Bisquick, too, but I haven't seen it yet.

• Bob's Red Mill ~~~ They have an extensive selection of GF ingredients, mixes, and flours.  I recommend the  GF hot cereal to anyone who is bored with the same old same old.

• Larabars ~~~ Nuts, fruit, and spices made into a delicious to-go bar with two to nine all-natural ingredients.  My favorites are the coconut cream pie and the cinnamon roll, but I have liked all of the flavors I've tried. 

• Gluten-Free Goddess ~~~ Karina won a contest for budget recipes at Whole Foods Market with her Sweet Potato and Black Bean Enchiladas.  That's just one of the reasons we call her a goddess.

• Gluten-Free Girl and the Chef ~~~ Her tagline:  Food. Stories. Recipes. Love.  'Nuff said.

I'm glad to know:  In the blogosphere, there are many, many kindred spirits ready to share their world of living with a galaxy of life circumstances, even if that circumstance seems, at first, like a limitation.  

And that reminds me of Becky's blog about the Blob, which is not GF but more FG (fun and games).   Enjoy!

Monday Morning Movie: The Food and Climate Connection

I was inspired this morning by Christy Hardin Smith at her blog Home Celebration.  She got me thinking about ways to connect some dots about food, health, and justice.

The Food and Climate Connection from WhyHunger on Vimeo.

The video is a beautiful introduction to justice relating to food production.  I am challenged to be more intentional about my part of the food cycle:  choosing what to eat and where to buy.

I recommend Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life.  It's about a family's year-long commitment to eating only locally-produced seasonal food.

My next book to read is Frances Moore Lappe's book Getting A Grip 2: Clarity, Creativity and Courage for the World We Really Want.  I plan to participate in the discussion when Christy hosts a FireDogLake Book Salon with Frances Moore Lappe on August 28 at 5:00 p.m. ET.

These are steps I hope will lead me to live in a healthier way personally and to participate in a more just world.  I'm sure I will have more to say about healthy living after my great big yearly checkup appointment on Wednesday.

P.S.  Found Back to Basics, a site that describes itself interested in some of my favorite food-related things:  "gluten free, vegetarian, and agricultural policy issues, reviews and news."