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Thursday, March 21, 2013

Introducing: The Hard Hearted Chef

We'll get to the rest of the Easter Tabletop tomorrow,
but first, a ramble from our Redhead.

I survived breast cancer.
My house burning down.
Liver disease.
Had the gall bladder removed.
Went from 220 pounds to my new weight of 130.
And guess what?
My cholesterol is now through the roof.
I gave up wine, and it shot up.
Anyone else enjoying the irony?
 So, my Besties, we're introducing a new cooking segment,
The Hard Hearted Chef.
Evidently, my diet needs a Rehab!
Lucky woman that I am, my BFF, Michael, has been a heart patient for years,
and has learned what to eat, how, and when.
My last couple of shopping trips have included mad texting advice,
and my pantry is slowly evolving.
Southern cooks like their butter, you know.
And I've learned that "fat free" is mostly a phrase that refers to weight loss,
 not actual FAT.
So my cooking is now planned in IM in the morning,
and Michael is making the same dish 1200 miles away.
This is Michael's Italian Veggie Stir Fry.
My family INHALED it!

Throw these in the cart:
1 eggplant
2 medium zucchini or summer squash
2 medium onions
8 oz mushrooms
2 cans of diced tomatoes with juice
2 tablespoons chopped garlic
1 teaspoon each of basil and oregano
1/2 cup dry red wine
Omega 3 Canola oil
Freshly grated Parmesan to taste
Brown rice or whole wheat fettuccine to serve it over

Finely chop the onion. Skin the eggplant, and cut the other veggies into bite sized chunks.
In a heavy saute pan on medium/high heat, coat the bottom lightly with oil.
Dump in the onions, garlic, and herbs, and saute five to seven minutes until
the onions start to soften.
Pour in the wine.
In the pan. NOT in you!
Well, okay, have a glass.
Add the eggplant, squash, and mushrooms, and saute for five minutes more,
until the eggplant starts to soften.
 Throw in the tomatoes, bring to a boil, and then turn the heat to low.
Simmer for 5 to 10 minutes more, and throw on some Italian music for dinner.
Light some candles.
Look at your grocery bill.
This fed 6 with second helpings for $8!
Serve over rice or pasta, or as a side dish just like this.
Sprinkle on just a touch of Parmesan.
If you tell NO ONE it's good for them, they will never know, I swear!
Nor will they know it took a half hour to get it to the table.
What they will know is damn, Mom knows how to cook!
Budget-, heart-, waistline-, schedule-, AND family-friendly,
this is nearly the perfect dinner.
Not to mention, this will keep you and me together for a long, long time.


Unknown said...

Gosh, you're catching all the lucky breaks, aren't you? Be well, Sunny!

Michelle L. said...

1. Un!!! Fair!!! Bad cholesterol! Bad!

2. That looks yum. I have some healthy eating issues too, so thanks Michael and Sunny.