I’m so sorry this is coming to you late!
So much is happening to everyone right now. I sincerely hope that you are able to stay stress free. I surely miss my family and friends.
This month I am going to share a couple of recipes.
- Curried Cheese Canapés (from my first Cook Book, “To Mom With Love”)
I make this a lot and it will keep in the refrigerator for a month!
1-1/2 C. Shredded Cheddar Cheese
1 C. Chopped Ripe Olives
1/2 C. Mayonnaise
1 tsp. Curry (more or less as desired)
1 C. Chopped Green Onions
Mix all ingredients together on Triscuits or cracker of choice. Broil until bubbly.
- Strawberry Margaritas for 6 – also from my first cook book.
Coarse Salt (Kosher)
10 oz. Tequila
4 oz. Triple Sec.
3 oz. Lime Juice
10 oz. pkg of frozen strawberries in syrup
Moisten rim of six glasses and dip in salt. Chill
Combine all ingredients in a blender and blend.
Pour into glasses and serve.
My friend Anita shared a recipe with me and I thought I would pass it on to all of you.
Ricotta stuffed Brussels Sprouts
Cooking spray1 lb.
Brussels sprouts, trimmed and halved1 c.
ricotta 1/2 c.
freshly grated Parmesan, plus more for sprinkling 1/4 c.
Italian bread crumbs
Zest of 1/2 lemon
Pinch crushed red pepper flakes1
clove garlic, minced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
- Preheat oven to 400º. Grease a large baking sheet with cooking spray. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Rinse under cold water, then drain.
- Using a small spoon, scoop out insides of sprouts (reserve for another use), then transfer hollowed sprouts to a prepared baking sheet.
- In a medium bowl, stir together ricotta, Parmesan, bread crumbs, lemon zest, and red pepper flakes, and season with salt and pepper. Spoon mixture into Brussels sprouts, drizzle with olive oil, and sprinkle with more Parmesan.
- Bake until ricotta mixture is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.
I asked my friend and contributor/supporter of my 3 cook books, Tami Chandler, if she would share some of her tips to help alleviate stress.
Tami’s Tips for Stress Reduction
- I believe the first, most important thing for me, is to eat a clean and nutrient dense “diet”. Lately this has been a real challenge for me since I have some new food sensitivities. STAY AWAY FROM PROCESSED FOODS and Sugar
- I know that when I get good sleep, I can function much better. There are so many ways to help you get a good nights sleep. What I find works for me, is to turn off electronic communications at least an hour before bedtime. Maybe take this time to reflect upon the day and do some form of “meditation”. I also incorporate a high quality-trusted essential oil to my bedtime regimen.
You may visit www.holisticallyoiled.com for aromatherapy products.
- Herbal remedies such as, teas and essential oils. I use these on a daily basis.
- Exercise is so very important. I have struggled this past year with a lot of pain and lack of mobility. With that being said, walking and stretching are so very important and the body needs it to remain “healthy”. I use a fitbit to track my activity, sleep, pulse and food/water intake. I find this keeps me accountable.
- So thankful for my friends, family and pets! It is important to maintain some sort of communications with people and pets.
- Positive thinking. Be kind to yourself. Nobody will take care of your mental well being, so you MUST be diligent at keeping your thoughts under control. So very important!
As always, we need to keep our sense of humor. This is a very challenging time for all of us.
Until next month, Keep smiling!
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer