Friday, November 30, 2007
Friday, November 02, 2007
Thank you for writing things that women need to hear, in a world where people only tell us what we want to hear it is a wonder that we are as unhappy as we profess to be.
I was recently diagnosed with a permanent quickly degenerative spinal cord and vertebrae disease. They have no treatments at the time because it is so rare and couldn't have prevented it.
I felt as though I went from Hero to zero. Slowly I kept shutting off things in my life as my pain increased. But in the confusion I seemed to have forgotten to open a window.
After reading your column for a few months I began to question the way I was dealing with my new life. Instead of letting it be an opportunity I let it feel like a sentence. Your no holds barred but gentle advice sparked something in me I thought was forgotten.
I feel hope and excitement again. As you are often telling us, in the grand world of all things fabulous the good will always outshine the bad.
Keep your torch flaming, and thank you you being a northern star to women looking for a way.
Sincerely, J. Ella
Batmusicreview.blogspot.com (BAM music review)
10/3/2005 From E. Jean Carroll, Elle magazine "Ask E.Jean"
Miss J. Ella!
You adorable kumquat!
You will prevail!I love your letter! Thanks so much! You are a striking combination of talent, charm, warmth, and pizzzzazaaazzzz!
You, my darling, have inspired ME.
Also some of them have GREAT recipe links for Sulfite free/Vegan/Vegetarian cooking too!
So Surf and enjoy and be healthy!
There are more and I invite you to send me names so I can keep updating the site!
Thanks and Be SAFE!!!
Perverted Red Lentil Corn Chili
1 small sweet onion, chopped
1 tbsp olive oil
1 cup frozen corn/fresh
3 cloves garlic, minced
1 tablespoon Cumin
1 teaspoon red pepper powder
1 tablespoon Chili powder
1 teaspoon white/pink peppercorns grated
3 cups vegetable stock
1 cup dried red lentils
1 inch fresh ginger/1 teaspoon powdered (I used a nutmeg grater worked like a dream!)
1/4 cup fresh cilantro, Finely chopped
I set the lentils and the veg stock to heat up. Add the chili,pepper (white/pink and red powders)cumin and salt.
Then I mince the onion, garlic, cilantro, and grated ginger and put in corn, pull to the side while the lentils and stock simmer up to a boil (about 10 minutes) then I add in the vegetables and bring to a boil once then turn to low and simmer for about 20 minutes.
Take off heat and let sit for about 2 minutes and serve! This is great with vegan cheeze and tortilla chips. Best servd with corn muffins on the side.
I made this recipe up after finding that I had a billion potatoes and onions and lentils.
Heat 4 cups Veg stock/bouillion in pot
Add 1 cup Lentils
1 potato cubed
1/2 onion minced
2 cloves garlic minced
1 carrot chopped
1 celery stock chopped
1 TBSP Paprika
1 inch Ginger grated
1 tsp cinnamon
dash salt and pepper
Add everything into the pot, heat until boiling and then turn down to med/low heat and cover loosely.
Wait about 30 minutes until beans are tender
Serve with warm bread or pita chips.
2 whole pitas divinded and cut into triangles
coat lightly with olive oil
combine the folowing:
1 tsp Rosemary
1 tsp Oregano
1 tsp Paprika
1 bulb garlic crushed
1 inch ginger minced (or 1/2 tsp ginger powder)
1 tsp Red pepper flakes
1 tsp crushed basil
Take dry herbs and mix together thoroughly. Lightly coat the pita chips and bake in 350 degree oven for 30 minutes flipping after 15.
Wednesday, May 09, 2007
Cucumber Bulgur Salad
1 cup bulgur
2 cups boiling water
2-3 tbsp lemon juice
¼ cup olive oil
1 tbsp fresh mint
2-3 cloves garlic cloves chopped
Salt and pepper
1 large cucumber sliced
1 large carrot grated
1 bunch green onions chopped
¼ cup parsley
Place bulgur in bowl. Pour boiling water over bulgur. Let stand 20-30 minutes. Mix Olive oil, lemon juice, mint, garlic, salt and pepper; pour over bulgur. Let sit until cool, mix with vegetables Garnish with fresh mint sprig.
Makes 4 servings
Lentil Salad with Thyme Dressing
1 Cup Lentils
1-3/4 cup water
½ cup green pepper chopped
½ cup red pepper chopped
½ cup zucchini chopped
½ cup veganrella/Vegan Gourmet Vegan mozzarella shredded/cubed
½ cup fresh lemon juice
½ cup olive oil
1 clove garlic crushed
2 tablespoons fresh thyme chopped
Salt and pepper to taste
Combine lentils with water in saucepan, bring to a boil. Cover and simmer for 20 minutes. Remove from heat and let cool. Whisk all dressing ingredients together and cover lentils completely.
Add vegetables and chill 2-4 hours MINIMUM.
Makes 6 servings
1 & ½ cup Vegetable broth/Stock
1/3 cup currants/dried cranberries
¾ tsp Cumin
1 cup couscous
½ cup Olive oil
3 tablespoons lemon juice
Salt and Pepper
1 bunch Green onions minced
4 tablespoons Pine Nuts/Sunflower seeds
Combine first three ingredients in a pan and bring to a boil. Remove from heat and stir in couscous, cover and let sit until cool. Fluff with a fork. Whisk Olive oil, lemon juice, salt and pepper. Add Onions dried fruit and cumin to couscous and cover with dressing, refrigerate an hour before serving
Makes 6 servings
Posted by KeenJoy at 11:17 AM
Thursday, April 05, 2007
KJ’s Pasta al Pomodoro
4-8 ripe vines on tomatoes (chopped)
4-8 cloves chopped fresh garlic
¼- ½ cup fresh oregano
1-2 cups fresh parsley chopped
¼ - ½ cup chopped fresh cilantro
1-2 small sweet onion chopped
½ - 1 cup Extra Virgin Olive Oil
1-2 tablespoon(s) sugar
½ package cooked pasta (double recipe for full box)
Heat olive oil and add garlic, onion and sauté for 5 minutes. Add herbs and stir, simmer for 10 more minutes. Finally add tomatoes and sugar and simmer for 15-20 more minutes. Add sugar for the last 5 minutes.
Serve over pasta and sprinkle with pepper and vegan parm if desired.
Serves 2-4 people