by Paula D.
on January 28, 2019 8:53 am in Recipes
If you remember, a year ago I wrote about my decision to become a vegetarian. Since September though, I’ve introduced two portions of meat protein a week into my diet. I still hold the same feelings about industrial mistreatment of animals and the effects of meat processing on our global environment. When I do choose to eat meat, I buy the free-range, grass feed, humanely treated products. True vegetarians may see this as a “step back” but I’m trying my best to be accountable while managing my personal health.
The decision to reintroduce some meat into my diet was because of weight gain. I ended up packing on 7 pounds as a vegetarian – too much cheese and bread. Some weeks I was on top of everything, preparing meals ahead of time, other weeks I was eating a lot of Elegante Pizza. I struggle with self control when it comes to food (and drinks, sigh).
Another factor and challenge was meal variety. Despite many vegetarian recipes online, I found I was bored with what I was cooking. And some of the interesting recipes I did try, took too much time to prepare. My end goal is still vegetarianism, so I continue to look for exciting recipes that are satisfying and healthy.
Last week, my husband ran to Key Food for a few things and picked up vegetarian chorizo. I’ve seen it before in the refrigerator section to the left, where you first walk in but always thought it looked kind of gross, so I’d pass it up. But it was now in my fridge, so I decided to make vegetarian chili with it — and guess what?? It turned out fantastic! The veggie soy chorizo had a rich, fatty flavor like meat which was satisfying. The texture worked well for chili and it had a nice spice to it!
I want to share the recipe with those of you who feel similarly to me and are struggling with vegetarianism and also with my meat-eating friends, because either way, this is a delicious winter comfort food recipe, enjoy!
Vegetarian Chorizo Chilli
Ingredients:
1 package of Melissa’s Soyrizo
2 red onions
2 orange peppers
1 16 oz can of corn
1 16 oz can of black beans
1 medium bulb of garlic
¼ cup olive oil (I use Colavita)
1 tablespoon of canned green chili pickled in oil
1 tablespoon of sugar
1 28 oz can of crushed tomato sauce (I use Sclafani)
Salt, pepper, oregano to taste (use a healthy pour)
Garnish with cheddar cheese and sour cream (optional)
Directions:
1 Dice the garlic, onions and peppers. Simmer those ingredients in the olive oil on low, until translucent.
2 Open the casing of the soyrizo and put contents into the simmering mix. Stir. Discard the casing.
3 Add all other ingredients mixing together. Bring to a boil and then put on low for an hour, occasionally stirring.
Prep time is only 15 minutes and you can make this in advance to have all week!
by Paula D.
on January 28, 2019 8:48 am in Family
The day started as most of my Thursdays do. I hit the gym, got showered and headed to Long Island to visit my mother. She had a doctor’s appointment, then we were going to get lunch at our favorite diner. As we were leaving the medical complex, my mother and I noticed a car double parked in front of ours. Annoyed, mom said, “Look at this guy, we have to sit and wait now. I’m hungry!” We were both distracted by the inconvenience. Then, in a split second my mother tripped and I attempted to break her fall but she hit the cement, hard. I yelled for help, got out my phone but before I could call 911 a nurse appeared, then a doctor, then the paramedics. A crowd developed, the EMTS were asking her all sorts of questions. My mother was screaming in pain. Next thing I know I’m tailing the ambulance to North Shore Hospital’s Emergency Room.
The doctors said she fractured her hip and needed surgery, stat. I was sick to my stomach because I knew the implications. My mom has advanced emphysema. General anesthesia requires intubation which could be life threatening for her. She was scheduled for surgery the following day. We needed to speak with the surgical team but only had the opportunity a half hour before, during pre-op. My sister Natalie is a physician and was advocating for us, thank God. The best option was a spinal tap but since my mother has a slight heart condition, Dr. Miller, the anesthesiologist said they’d need to administer an epidural instead, but warned it may not work, in which case, they’d have no choice but to intubate. “This is how old people die.” I thought. My whole family was terrified. While we waited, Dr. Miller had conversed with his colleagues. He came back a third time, “This is like a Grey’s Anatomy episode — I can’t believe it!” he said. The team felt the risk of the spinal tap affecting her heart was less than the risk of extubation. Meaning, when the vent is removed, my mother’s lungs probably didn’t have the capacity to “restart”. Dr. Miller was still worried about getting the spinal tap in due to the location of her injury. He informed us there was still a chance she might need general anesthesia / intubation. My sister Natalie insisted someone notify us if they had to do this.
We waited.
45 minutes later Dr. Miller came out. His smile was so big — I don’t think I’ll ever forget his face. He put his thumbs up and said “We got it”. My family started crying with relief. Natalie told us how rare it is for a doctor to scrub out of a surgery and then back in to tell a family news. Usually it’s a physician’s assistant. We met Dr. Miller for a total of 50 minutes that day and probably will never see him again. He was humble, reaching out to his superiors for input. He took a risk knowing the severity of my mother’s situation. He cared.
2019 didn’t start out how I expected. I felt like I lost three days of time in a foggy Twilight Zone waiting game. Now that the urgency has past, I’ve been thinking about what’s really important to me – my family and friends. A major event like this makes you realize the little day-to-day issues mean nothing. It was also a reminder that people care — even strangers — and that there is hope and goodness in our world, despite the doom and gloom we hear and read in the news. I’m going to keep these thoughts in the forefront of my mind as I continue on in 2019.
It will be a few months of rehabilitation for my mother but she’s on the mend. She’s a fighter! We have a running joke every time she has a health set back “Flo’s circling the drain but we plunged her out again!”
Todd’s Dad’s’ Christmas Cactus
Last week I wrote about the iconic poinsettia many give to family and friends over the holidays. This week, I’m discussing the other seasonally appropriate gift-plant: the Christmas Cactus (Schlumbergera). Like it’s holiday competitor the poinsettia, you can buy a Christmas Cactus just about anywhere and since the holidays have passed — they’re on sale now!
The plant is called a Christmas cactus because a drop in temperature is needed to produce blooms, therefore it’s most showy in December. It’s a welcome surprise to see the buds in the cold winter months when our gardens are barren and colorless. There are many cultivars, producing a variety of colored blooms at different times of the year. The most popular that we see in the stores, the pinkish reds are one of the oldest species, the Buckleyi. Adding to their beauty is the crab like flattened stems (not leafs!) which are linked together forming their unique shape.
Unlike most cacti, these plants thrive in humid climates. This cactus is more like a succulent plant in appearance. They’re native to southeastern Brazilian rainforest. The Christmas Cactus grows on other organisms such as trees, plants and rocks! Plants like this are categorized as epiphytes. Differing from parasites, they rely on other structures for physical support and do not negatively affect the host. You know, like Curzon Dax and Trill symbionts*.
The Christmas Cactus is easy to care for. Water every week or so when the soil completely dries out, Mist will encourage a very healthy plant. The cacti prefers sandy soil with organic matter and good drainage. Don’t worry about repotting your plant, it prefers a cramped root system. 65-75 temperature range is idea but it can handle up to 100F. To bloom, a drop of 50 degrees is needed. Also, its recommended to keep the plant in a room where the lights are always off in the evening. This will mimic its natural involvement and also help the blooming process. If cared for well, a Christmas cactus can live up to 30 years!
Propagating the cactus is simple. Clip a Y-shaped cutting from a healthy stem tip. The cutting should consist of at least 3 joined segments. Let the clipping sit for one day without water. Then take a segment of at least three and insert it a quarter of its length below the soil. Put in a few of these clipping to grow a full-looking plant. Place the pot in a well-lit area. Water the cutting sparingly at first to prevent rotting. After about two or three weeks the cutting should start showing signs of new growth which is usually reddish in color. Then you can water normally.
Here’s a great how-to video on propagating.
*Star Trek: Deep Space Nine, best show ever!
by Paula D.
on December 28, 2018 8:49 am in Holiday
How many poinsettias do you have in your living room right now? It’s custom to gift these lovely plants to friends and family during the holidays. You can find poinsettias just about anywhere this time of year – the supermarket, CVS, the hardware store, etc. Most of us throw them out when they start to lose leaves and look leggy. With some effort, you can learn how to care for this plant properly and enjoy it year round! I’ll share some tips and care instructions with you, but first, some history relating to this iconic Christmas symbol.
It’s interesting to me that this plant is a tropical native to South America, yet it’s know as a winter ornamental here in the states. The poinsettia (Euphorbia pulcherrima) grows wild on the pacific slope in Mexico and can reach a height of 16 feet! The lavish colored parts of poinsettias that most of us think of as the flowers are actually leaves. There are over 100 cultivated species today.
Why is this plant associated with Christmas? The story begins during the 15th century in Mexico where legend tells of a girl named Pepita or Maria who was too poor to give a gift for the celebration of Jesus’s birthday. An angel inspired the little girl to gather weeds roadside for a bouquet to present to the altar. The weeds blossomed and the plant was beautiful and red. In the 17th century a franciscan friar included the native species in a Christmas mass and from then on, they’ve been connected to Christmas. It is also said that the star shaped leaves symbolize the star of Bethlehem and the red color signifies the blood of Christ.
Thank you Susan and Eric Gottlieb for gifting me this beautiful Poinsettia.
Joel Roberts Poinsetta was an American physician, diplomat and amateur botanist. While in South America he became enamored with Flor de Nochebuena, the Christmas Eve flower. He brought the species back to the U.S. and by 1836 the plant was widely known as the “poinsettia” named after the diplomat.
Caring for a poinsettia is difficult but it’s a rewarding task. My father has successfully cared for his year after year. I haven’t’ had such luck but I will try again this year! Note that the leaves are toxic to cats and small dogs so keep them out of your pets reach.
The plant likes a sunny location, east facing. 66-75 degrees is ideal and avoid sudden temperature changes and even contact with cold window glass. Let the soil dry out in between watering, this is important to its survival. Mist often. It’s very tricky to get a to poinsettia to “bloom”. Here’s the best step by step I found from HGTV.com.
Let the plant dry out gradually starting in April. Water just enough to keep the stem from shriveling, and put the plant in a spot that stays about 60 degrees.
In mid-May, prune the stems to 4” high and repot in a slightly larger container (use potting soil with good drainage.). Move the poinsettia to a warm location with good light, resume watering. When new growth emerges, use a complete fertilizer every two weeks.
In July, pinch back the stems. Pinch again in mid-August. Poinsettias need 10 weeks of 12 hours or less of sunlight each day to show color. For Christmas flowers, keep the plant in complete darkness from 5pm to 8am daily, starting around Oct. 1.
Next week I’ll discuss the other plant commonly given around the holidays, the Christmas Cactus!
