I spent the majority of my life (13-30) deeply rooted in a fundamentalist evangelical christian church. As I have mentioned before, when I left that church it was a time for me to relearn God. Truthfully I was scared to death to question or explore other religions, because I had grown up with fear-based teachings. A vengeful God, who demanded unconditional, unquestioning, love and respect. Don’t dare question or you will end up in the fiery pits of hell. I loved him in a Stockholm Syndrome fashion. as a hostage loves the captor who gives and takes away life.

The journey I have taken could fill a book and I won’t delve into it in this post, but suffice to say I have relearned a God that is love. Pure, unfailing, unwavering love. I read the bible in a different light now. I no longer claim to know all the answers. But when I question, I don’t seek out pastors, or theologies – I go to the source, the spirit that is within me (within all of us) and ask for guidance

What spurred this post is the resent backlash, I’ve heard from conservative radio hosts that has made it’s way into the views of people that I know who claim to be Christians. I have actually heard these people condemn the relief efforts we are giving to Haiti. I know, my jaw is still on the ground. Is it politics? Prejudiced? Unfortunately in this day and age, I think the two go hand in hand.

It’s heartbreaking to me, because I am a believer and this type of behavior makes the beautiful truths that I try to live by polluted. We can no longer see God’s truths because of the Christians. Shouldn’t the Christian (Jewish, Buddhist, Muslim, hell, just human) response be “I see a brother in need and I will reach out to him”? I know that for the majority of us this is the case. But this small minority has really disturbed me. As Martin Luther King Jr said “Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity.”

Ok, thanks for letting me vent. I will end this blog with one final quote:

1st John 4:7&8
Dear friends, let us continually love one another, because love comes from God. Everyone who loves has been born from God and knows God. The person who does not love does not know God, because God is love

When I think of comfort food, I want something creamy, rich and warm. This recipe fits the bill. I got it from eating.health.com.  I substitute on cup of white wine for a cup of broth, but other than that I made it as written.  It was so delicious that I thought I’d pass it along. Enjoy!

Ingredients
3 tablespoons extra-virgin olive oil, divided
2 1/2 cups cubed, peeled butternut squash (about 2 pounds)
1/2 teaspoon sea salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage, plus more for garnish (optional)
7 cups fat-free, low-sodium chicken broth
1 tablespoon butter
1 finely chopped onion
1 1/2 cups Arborio rice or other short-grain rice
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese or pecorino Romano cheese

Directions
1: Heat 2 tablespoons oil in a large skillet over medium heat and add the squash. Cook until tender, 5–7 minutes. Add sea salt, pepper, and sage. Set aside until ready to finish the risotto. Bring 5 cups of broth to boil in a saucepan; reduce to a simmer. Save remaining 2 cups.

2: Heat 1 tablespoon each butter and olive oil in a heavy 4–5 quart sauté pan over medium heat. Add onion; sauté for about 2 minutes, or until translucent. Add rice to mixture and stir until all grains are coated.

3: Using a ladle, start adding simmering broth 1/2 cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding more. This will take about 20–25 minutes. The rice will be slightly al dente. Season with salt and pepper to taste, and place away from direct heat until ready to finish.

4: About 5 minutes before serving, bring remaining 2 cups broth to a simmer. Warm squash on the stove. Heat rice mixture over medium heat. Immediately start adding simmering broth, 1/2 cup at a time, stirring until soft and fairly loose. Most of the broth should have evaporated, but it shouldn’t be dry (you may not need all 2 cups). The rice should be soft, not mushy. If too dry, add a bit more hot broth. Stir in squash; taste for seasoning. Serve in shallow bowls. Sprinkle Parmigiano-Reggiano on top. Garnish with more sage, if desired, and serve immediately. (Serving size: 3/4 cup)

Nutrition
Calories 407 (27% from fat); Fat 13g (sat 4g, mono 7g, poly 2g); Cholesterol 8mg; Protein 15g; Carbohydrate 63g; Sugars 4g; Fiber 5g; Iron 2mg; Sodium 124mg; Calcium 92mg

My friends, I have sinned.

In fact I do so quite often.

In a gesture of full disclosure I offer you pictorial proof. Today’s Lunch:

Why does it feel so good to be so bad? Now where did I hide that Halloween candy?

Of all the dishes I make the one that keeps getting requested are my chicken and black bean enchiladas. I have two clients who request it for every cook-date. My friend Kaite has repeatedly asked me for the recipe and I keep putting her off. Not because I’m stingy with my recipes, but because I don’t actually have a recipe.

So for Kaite I will try to put it down in writing. It won’t be in traditional recipe format, because that’s not the way I generally cook.

The Chicken

First, I stew a chicken, depending on what’s on sale and what kind of diet my client is I use either a whole chicken or chicken breasts. If it’s a low fat client I take off the skin and only use white meat. (If using a whole chicken be sure to remove the giblets and such, it will make it bitter) I put a large pot of water on the stove and fill it with a couple of carrots, a large white or yellow onion, a couple of stalks of celery, some sprigs of thyme, a palm full of peppercorns and of course chicken. There is no need to peel the vegetables, just cut them so they fit in the pot. I let this come to a boil and then turn it to a slow simmer for a couple of hours or until the chicken is falling apart. Then I take it off the heat and let the chicken cool completely in the broth (this will keep it very tender) Once it’s cool I shred the chicken with a fork. I strain the liquid and use the broth for my enchilada sauce and freeze the rest for recipes.

Enchilada Sauce

First of all the two secrets to my sauce are powdered cocoa and chipotle peppers in adobo sauce. You can get cans of these at most grocery stores in the Mexican food section. They are really spicy so only use one, or at the most, two peppers and about a tablespoon of the sauce.

Ingredients

¼ cup of oil
3 tablespoons chili powder
3 tablespoons flour
¼ cup of oil
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups reserved chicken broth (can use vegetable broth)
2 (8 ounce) cans tomato sauce
One canned chipotle pepper with sauce.

In a sauce pan, make a rue with about ¼ cup of oil and 3 tablespoons of flour. Add the tomato sauce, chipotle peppers and spices and add chicken broth to desired consistency. Simmer for about 15 minutes for flavors to blend. Taste and adjust seasonings.

Black bean and chicken filling.

I blend one can of black beans (rinsed), 1 can of diced chiles, 2 cups of shredded chicken, 1 Tablespoon of cumin, ½ cup of finely chopped white onions and a handful of chopped fresh cilantro.

You will also need a couple of cups of shredded cheese. I use whatever I have on hand, but a jack and cheddar combo is ideal.

Make your enchilada

This is the messy part. In a small skillet heat ¼ cup of oil. Dip the tortillas in the oil until pliable (don’t fry them) then drag through the sauce and place in a baking pan or casserole dish. Fill with a couple of tablespoons of chicken mixture and 1 tablespoon of cheese and roll the tortilla seamed side down, repeat process until you have filled up your pan. Pour remaining sauce over the tortillas, top with cheese. I like use Cotija which is a Mexican parmesan, but any cheese will do. Bake at 350 for about 15 minutes until cheese melts.

So Kaite, there it is. Enjoy!

Owen Morris from the Pitch, has an on going blog featuring the top 10 food in Kansas City to eat before you die. So I thought I’d join in the discussion. My list is rather nostalgic. They are place I’ve grown up eating. Most have been around since before I was born and if you want to experience the Kansas City I know these foods would be a good start. They are in no particular order, just 10 of my favorite Kansas City foods.

10. Holt’s Cream filled Long John -Owen is counting down from 10 and in his number 10 spot was Lamar’s Cinnamon Twists. Lamar’s are wonderful but they are no Holts Do-Nuts. Holt’s  at 1325 Main in Grandview, are a family owned and operated bakery. They have been around since I was a little girl and that’s a long time. If you don’t get there early you won’t get any. They are sold out by 9am. Their cream filled long johns with homemade chocolate frosting were my staple breakfast for 3 years of high school.

9. Jack Stacks Pit Beans and Cheesy Corn -  Fiorella’s Jack Stack has been a staple in Martin City since the 1970’s, originally called Smokestack. I  went to grade school at Martin City elementary. My childhood memories will always have a hint of hickory smoke whiffing through them. Their smoked meats are the best in the country but I could make a meal on their sides. I’m unable to chose between them for my list, so just like at the restaurant I will choose both!

8. Snead’s Burnt Ends – If you keep driving South on Holmes past Jack Stack , you will come to another business that’s been around since I can remember: Snead’s BBQ(171^st and Holmes). My granddad would take us to family dinners here. It pretty much looks the same, with the carved bear in the parking lot ready to eat – greet you. Burnt Ends or Brownies are crispy end pieces of brisket that are surprisingly moist and juicy  served on top of white bread with fries,pickles.and coleslaw. All that for less than 10 bucks! Order a side of the their beans too because they rival smoke stack’s and that says a lot. Nothing fancy here, the way a BBQ joint should be.

7. Royals Stadium Schweigert Hotdog – My taste buds don’t generally start salivating by the words “Natural Casing Wieners” but put those wieners in a metal steamer box out at the K and sell them for a dollar on “Buck” night and suddenly they are pork-by-product crack. Pass the mustard!

6 Fritz Hamburger – If you have kids, grandkids or are just a kid at heart, you have to eat a burger at Fritz – not the fancy schmancy one in Crown Center -but the original one on 18^th street. Old Fashioned hamburger with grilled onions served to you by train. Don’t forget to ask for your paper engineer’s hat!

5. Jazz Mudbugs – Jazz isn’t “Holy cow amazing “but it’s consistently very good. I love their Krab cakes ala mer and the atmosphere at their 39^th street location. I’m putting it on my list because it’s the only place I know of in town to get a plate full of crawfish for practically nothing. I have three boys and I’ve taken each one on a special individual date to introduce them to this delicacy. You can’t even imagine the look of awe in 12 year old boy’s eyes, when you set a plate of bright red “mudbugs” in front of him and say “dig in!”

4. Taco Pizza at Funhouse – The original Fun House Pizza and Pub in Raytown. Another family owned and operated restaurant that’s been around since the 60’s. If you grew up anywhere around here, you probably have childhood memories of riding the mechanical rides (they were free) or playing video game while your parents sat at the cafeteria style tables with a pitcher of beer watching a local cover band and standing on your tip toes to watch your pizza being made right before your eyes. What I’ve found though is that you must have grown up here to like this pizza. The locals LOVE it but many of the transports don’t..hmmm Try it yourself and let me know what you think!

3. . Strouds Pan-Fried Chicken – No one can make better fried-chicken then my mother, but Stroud’s is the next best thing. I admit I haven’t eaten there since they moved from there 85^th street location but when I lived at 87^th and Troost (20 years ago), we had Stroud’s for dinner once a week . Their portions were so huge, we could share a meal and not be hungry. Pan-fried chicken, creamy mashed potatoes, green beans flavored with bacon and onion and homemade cinnamon rolls for dessert. Oh yeah!

2. Jess and Jims Playboy Steak – As I mentioned I grew up in Martin City. I  was in kindergarten when Playboy magazine announced Jess and Jims “The finest steakhouse in the world”. I admit at five I didn’t know much about steak but I was fascinated by the giant cow perched atop of the building precariously looking down on our school bus as we drove by. I think BIG is the theme for this steak house. I was 8 or 9 when I laid my eyes on the 25 ounce Playboy Steak and stood in awe, dreaming of the day my appetite would be big enough to order it. 40 years later I’m still not big enough. Not only that ,but they have twice baked potatoes that are bigger than your head!

1. Jaspers Scampi Alla livornese –It’s not always a good idea for an established restaurant to move locations after more than 40 years, but in Jasper’s case it works. Their location in Watt’s Mill is delightful, especially if you get a seat on their patio that overlooks Indian Creek. This is an Italian market/restaurant that is absolutely one of the best authentic Italian restaurants in Kansas City and surprisingly affordable. Do not leave without trying the Scampi alla livornese -shrimp with a hint of garlic in a wine laced cream sauce…heaven

When I was in my 20′s I had three children and a husband. I was a stay at home mom and my husband had a blue collar job making around 26,000 a year.  It was tight…very tight but we ate well. There were never any Doritos’s or ding dongs in our house but we didn’t miss them.  I grew vegetables in a small garden on the side of our house. I planned menus around our meager budget. I spent a lot of time in the kitchen but it was something I enjoyed. It was also something my family enjoyed. My boys would help me plant the garden, or stir the oats into the cookie mixtures. My husband learned how to bake bread…even after we divorced I still miss the weekly smell of homemade cinnamon rolls permeating our home.  Why spend a dollar on a box of tasteless macaroni and powdered cheese when I could get boil a bag of inexpensive elbow pasta and creamy cheddar and make a delicious pasta dish that I could sneak veggies into and have enough to feed an army?

I’ve seen a tip that to save money and still get protein you should eat more beans. I agree, but if I was forced to eat canned beans to supplement my diet I don’t think I can get on board. But buy a bag of dried red beans (usually under a dollar) soak them over night and then let them simmer all day long with a ham hock (also super cheap) and some spices. Serve it with a big chunk of sweet cornbread and you won’t feel like your giving up a thing.

I will admit that eating healthy can take a lot of time planning and cooking. I became a single parent of three boys with a full-time job, spending all day cooking was not feasible anymore. I came across the philosophy of Once a month cooking At first it seemed daunting, but I started spending on a couple of Sunday’s a month cooking and freezing. I couldn’t believe how much stress it relieved for the rest of the month…and cooking in bulk was so much cheaper.  I didn’t have a separate freezer so I did it every two weeks, packaging most of my items in freezer bags to save space.

I will admit buying organic can be more expensive but I have my reservations about the entire phenomena as evidence in this article from Business week The Organic Myth.  but then again I grow my own whenever I can.  And we are lucky enough to live in the middle of a fantastic agricultural area. Take advantage of your farmers markets and roadside stands. Join one of our local co-ops! And for the record whole foods do not have to come from Whole Foods.

I learned to cook from scratch, the way my grandparents did. This can work for any diet, carnavoire, vegetarian, low fat, high carbs, glutten-free, microbiotic, etc.  You give up the alleged “convenience” but you gain so much more.

Next time you go the grocery store, take stock of how many items in your cart are packaged for convience that you could in reality make yourself.  Don’t waste your money on individual packets of oatmeal, buy the large canister. You control the sugar and salt. You can stir in delishous fresh fruit or nuts. Nothing is simpler. It can even be microwaved. I’m not saying you have to give up ALL convenience foods to save money.  (Personally, I don’t enjoy making pasta but whole wheat healthy pastas are now available in generic brands at most supermarkets.) I am suggesting that you be aware of what your buying,  a few simple changes can make a big change in your grocery bill and can help you have a healthier diet. I think giving up a little conveniece is worth it.

The Personal Chef—A Time-Saving and Healthful Alternative to the Drive-Thru

By Laurie Bassett
Journal Reporter

Could a personal chef be your family’s answer to the mad, after-school-activity-rush, fast-food dilemma? Not just for on the go families, it could also be a stress reducer for dual career couples or for singles who don’t want the hassle of preparing meals just for themselves.

Wanting to do something she truly enjoyed, Venus Van Horn researched and began her own personal chef business. She now provides nutritious meals for others while simplifying a sometimes stressful time of the day.
“I have 30 plus years of cooking experience, a passion for fabulous food and most importantly a desire to provide a service that enriches peoples’ lives,” explained Van Horn. “My business isn’t only about providing healthy home cooked meals, but about giving my clients back some time into their hectic schedules.”

Flexibility is the very essence of what a personal chef can bring to a household. For those wishing to hire Van Horn, she first schedules a free in-home consultation to learn their likes, dislikes and dietary needs. She then plans a customized menu around their preferences. On the scheduled cooking day, she arrives at the client’s home with all the groceries, equipment, utensils, and know-how. After a few hours of cooking, she leaves her client with up to two weeks of dinners, all packaged individually, labeled with heating instructions, and refrigerated or frozen. Clients come home to a clean kitchen and the delicious aroma of home-cooked meals. Now, in a matter of minutes and with minimal prep time, the client can serve a gourmet meal and get on with the evening’s activities.

“Perhaps the biggest misconception about personal chef service,” said Van Horn, “is that it is reserved for the “rich and famous.” That is no longer true. If you can afford a lawn service or a cleaning service, then chances are you can afford my services. My clients range from busy professionals to seniors with special dietary needs. Many of my clients have received this service as a one-time birthday or anniversary gift and enjoyed the food and free time (up to 15 hours per week which can now be devoted to other pursuits) so much that they have decided to continue to enlist me full time. Knowing that a healthy and delicious dinner was at home waiting for them was a luxury they enjoyed too much to let go.”

Van Horn a member of the United States Personal Chef Association (USPCA) and is dedicated to excellence in the industry. She also does catering for special events. For more information or to schedule a consultation, she can be reached at her website http://www.venusinthekitchen.com or by calling 816-914-0481.

So I’m feeling a little bad that I can customize a menu for other families picky kids but left mine going to bed hungry.  So today I’m making some of Dylan’s favorites. BBQ Pulled Beef, Chicken Enchiladas and Chili. They are all in various stages of cooking now. The ground beef I thought I had in the freezer turned out to be ground lamb (don’t tell Dylan) Hmmmm..Chili with lamb, sounds pretty good. I found a recipe for Chocolate Lamb Chili on Allrecipes.com and decided to try it.  As every good cook should, I have already tried a bite…ok, a huge bowlful.

Ingredients:
1lb of ground lamb
1 medium chopped onion
2 Tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 Cloves of minced garlic
3 1/2 Tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon cocoa powder
1 teaspoon sugar
1 bay leaf
1 14.5 ounce can of diced tomatoes with chili
2 30 ounce cans of chili style beans
1 small can of tomato paste
1 cup red wine

Directions
1. Brown lamb and onions in olive oil
2. Add all seasonings, cook for a couple of minutes
3. Add tomatoes, chili beans, stir in tomato paste and add wine to desired consistency. Bring to a boil and then reduce heat and simmer for 15 minutes

Wake up to the most amazing aromas of crisp Autumn air, baked cinnamon and chicken soup

Dive into the pie before you family gets home and savor the pure bliss of enjoying the first slice all by yourself.
Wait patiently for your family to get home so that you can have a big bowl of Chicken soup and another slice of pie.