To All the Momma’s Out There

Potato Salad

Potato Salad

I was wondering what I should write about this week.  And then I remembered.  It’s Mother’s Day this Sunday.  This time of year always brings with it a great many feelings.  Gratitude is one.  I am so grateful for my mom and to be a mother.

My poor mom had to put up with a wild child.  I was a free spirit who demanded attention (and possibly still does).  When I think about how tired I am, I think about all the mothers before me and around me.  I want to give a group hug to all the mothers out there.  Here’s to you!

My mom would always share this story about being in a Rose’s Department Store.  I began running away from her and she couldn’t catch me.  I was running around and around those circular clothes racks.  My mom asked a gentleman to grab hold of me so that she could catch me.  The gentleman told her “children will be children” and walked away.  I think she wanted to hurt that gentleman more than she wanted to hurt me at that moment.

My third little princess was a screamer.  She would scream at the top of her lungs when I told her no.  She would then throw herself onto the floor and it was always a real scene.  If her head could have spun around, it would have.  I swear I thought she was possessed.  My friends, to this day, will say “remember when Gabby used to have those fits?”  Uh, yeah, I lived them.  And gratitude comes to mind again… I am so glad she has outgrown them.

My grandmother, who is German, used to always make a wonderful german potato salad.  She has Alzheimer’s disease now and I am not really sure if she remembers me or her potato salad recipe.  Today I want to share a similar recipe to hers.  She used to put sweet pickles in her recipe, but I do not.  I never have liked those sweet pickles.  Granny’s mom died when she was three years old.  Gratitude comes to me again.  I am 39 years old, and I have gotten to share many years and memories with these wonderful women.

Southern Potato Salad

Ingredients

12 Medium Red Potatoes, boiled whole with skin on

5 Hard Boiled Eggs, diced

1 Medium Purple Onion, diced

2 Tablespoons Dijon Mustard

3/4 cup of Hellmann’s Mayonnaise

1/2 cup Flat Leaf Parsley, chopped

salt and pepper to taste

Directions

You will first medium dice your boiled potatoes.  You will know the potatoes are done when a fork goes through easily.  This takes about 10-15 minutes.  In a large bowl, mix potatoes, eggs, onion, mustard, mayo, parsley, salt and pepper.  If your salad looks a little dry, add a couple more tablespoons of the mayo.  It’s as easy as that.  In the summer, I love this side dish with a grilled hamburger and corn on the cob, just like my mother.

As I finish up, I am remembering those sweet chubby hands of all three of my girls when they were little. I am feeling gratitude again, for the memories of yesterday and those to come.  And most importantly, I am thankful for the honor of being a mother and for my own Momma.  I love you!

Cheer’s to every mother!  And a very happy Mother’s Day to all of you!

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Granny and Grandaddy with My Mom and Aunti Chrissy


Me, Mom, Allie and Em

Me, Mom, Allie and Em

 

 

 

 

 

A Lighter Side

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Asian Slaw

Someone told me before I moved here that Atlanta is really just a big forest.  I thought he was exaggerating, but this past week,  I’ve witnessed the forest bloom into existence. I wake up to bird babbles and pollen soaked everything. Spring has taken over the city.  I’ve even spotted some forest dwellers on their back patios sharing food and drinks, a sure indicator of warmer weather, longer days, and lighter fare.  Last week, I made an Asian inspired slaw–a delightful companion to any barbecue or sandwich.

You can use bags of pre-chopped slaw, or you can buy a head each of red and green cabbage. I prefer the latter for a few reasons. 1. It just tastes better. 2. The road to freshly chopped cabbage is much more exciting. If you take this route, PLEASE remember to stop and marvel that a red cabbage cut in half looks like a Van Gogh painting, even more than his own cabbage still lifes.  Here is the recipe!

Asian Inspired Slaw

1 head Red cabbage

1 head Green cabbage

OR a bag of pre-chopped slaw (the boring shortcut)

2 carrots, chopped or shaved

3 large scallions, sliced

2 tablespoons cilantro (chopped as  garnish)

Dressing

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup vegetable or canola oil

2 tablespoons white wine vinegar

2  tablespoons brown sugar

2 1/2 teaspoons sesame oil

Salt and Pepper to taste

Optional ingredients:

1/2 red onion, chopped

1-2 tablespoons sesame seeds

1-2 teaspoons chopped Jalapeño, if you’re feeling hot

Directions:

Chop the vegetables and whisk the dressing separately, then unite in a big bowl. Garnish with cilantro.

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So Delicious that it Can’t be that Healthy!

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Shiitake Mushrooms and Dinosaur Kale

Shiitake Mushrooms and Dinosaur Kale

Ingredients

8 ounces shiitake mushrooms sliced

1 bunch dinosaur kale chopped

1 tablespoon olive oil

2 cloves garlic minced

1 tablespoon miso paste

Directions

In a saute pan, add kale, shiitake, and oil and sauté on medium high heat until kale becomes slightly wilted.  Add garlic and saute for 30 seconds.  Lastly add miso and 1/4 cup water and mix well.  When the water is mostly evaporated, you are done!

This is a great snack, a fabulous side dish, or a great addition to soups or an omelet.  And, as you see, so simple and easy.  But hold on, let me tell you about what I have learned about the health benefits of these ingredients.  I have been making this because I think it is delicious.  Then, I was given this list of healthy foods to cook and eat for 2015 and guess what?  Every one of these ingredients where on the list!  Phew, I feel so grateful not to add eating healthy to the long list of resolutions.  We were already on our way to healthy eating!

We know that kale is good for us and it is packed with fiber.  It is all over the place right now as the new health trend.  It’s a good source of vitamin A, vitamin C, calcium and cancer-fighting phytonutrients says Men’s Fitness Magazine.  The Shiitake  Mushrooms are just as beneficial.  I have heard a number of times from people who thought mushrooms where just a fungi that added calories with no health benefits.  This is far from the truth.  The American Cancer Society mentions that there are more studies that need to be conducted but that they should be a part of our diets.

Studies in animals have found antitumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms….Shiitake mushrooms are promoted to fight the development and progression of cancer and AIDS by boosting the body’s immune system. These mushrooms are also said to help prevent heart disease by lowering cholesterol levels and to help treat infections such as hepatitis…

Garlic has been around for 1000 of years as has Shiitake Mushrooms.  Reader’s Digest says that garlic is another antioxidant but may also keep mosquitos away if you want to rub it on your body.  I am going to go a step further and say that it may keep some people away if you want to go bathe in it!

Lastly is the health benefits of the miso.  Now, I don’t usually add miso but its fermented soy sister tamari (no wheat soy sauce).  But because my best bud took my tamari from the fridge and hasn’t returned it, I only had red miso paste.  I like the miso better but if you don’t have any handy, use a dash of tamari.  Miso has vitamins and minerals and studies show it is good for digestion.

Now if I haven’t convinced you to make this dish with all the health benefits, you must because it just tastes so dang good.  Go for it!  Be crazy in 2015 and feel great while doing it!  Enjoy and cheers!

 

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