To Be Cheerful

Is to be hopeful.

Hope is the closest thing to

prayer.  See the light.

Note: Inspired by a homily on St Phillip Neri during the Mass at EWTN May 26, 2020. St. Philip Neri is known for his cheerfulness.

How Manhattan Came to Be

No, this blog post is not about Manhattan itself but the spirit that built this famous New York landmark.  The story behind its beginning was told by my professor in sociology in college.

Sometimes what we remember in our college courses is not directly related to the subject matter but something else. When I see my former students in chemistry at the grocery store, some of them would sometimes struggle remembering my name but then could recall and mention a motivational phrase I gave them that had a great impact in their life then while taking the course and later. I am not surprised that they did not single out one equation or principle in chemistry.  Who would anyway.  I just hope that as nurses or ordinary citizens that they appreciate the importance of the scientific method in weighing out what they hear in the media about the corona virus in these challenging, confusing times.  I hope they use it to judge if what they read is the truth or fake.  Whether these supposedly truths printed are motivated by political leanings or to fit the author's anger and frustration.

What I remember in my sociology course, however, is directly related to it.  One day, my laidback teacher who I remember always remained seated during the whole lecture, stated solemnly in her soft monotone voice, "Civilization arises from the need to solve a problem".  She then cited the case of how Manhattan came to be.  This piece of real estate is small but its location is strategic. Its developers had an epiphany on how to get the most profit out of this prime real estate namely,  to build vertically not horizontally.  Voila Manhattan with its famous skyscrapers was born.

The lockdown due to the corona virus posed challenges to all of us on how to survive physically and mentally healthy.  I missed the most the interaction with my family and members of the various groups that I belonged to that kept boredom from retirement at bay.  

During the most crucial time of the lockdown, my grandkids' parents decided to keep the children home.  I could not go visit them.   If I wanted to, I could see and talk to them via Facetime but I wanted to do hands on projects with them.  I am not the crafty type but I can cook.  I decided to use Zoom to conduct hands on session with them called Cooking with Lola, or grandmother in Tagalog.  At first these sessions were with my immediate family. But they evolved to include the Lucas Clan, my relatives all over the United States, Canada and the Philippines.  So far we have made together chocolate oatmeal cookies and chocolate mug cakes in the microwave, baked pig buns and micky mouse pretzels, chocolate ice cream using double baggie method, pancake cereals, a Tic Toc craze, halo halo, a popular Filipino dessert and even sushi.  

When I watched the YouTube videos of the recordings, it dawned on me that my two grandkids are experiencing cultural immersion as they cook and bond with their aunts, uncles, and cousins some of which are their age.  They cannot understand the language some of us use to converse, but they can feel the love and absorb the culture they are witnessing.

In a way I have made my own Manhattan story.  In answering my need, I created a community for my grandkids and my relatives that fulfill their own yearning to interact with others in these challenging times.

Below are photos of how I survived and thrived physically and mentally. through the help of the internet and generous people during this pandemic.  Thanks to all involved.  

Zoom Zumba classes with Traci and Roddy and YouTube cardio walk with Beth.

Masses broadcasted live by priests at Christ the Divine Shepherd Cluster and EWTN station.

Prayer group meetings

Life Writers Group Meetings

And Facebook, Messenger, Viber

Listen with your heart

Hints of Paradise

Vitamix Brittany’s Tomato Soup

This is my husband's favorite soup.  Thanks to popular Whole Food Plant Based YouTuber, Brittany Jaroudi for the original recipe which can be found in her blog.  I made it simpler by using a dump and blend method using my Vitamix that is capable of cooking or heating up.  You might like to see my other recipe which is a copy cat of the Panera Bread version.

Brittany demonstrated this during the Plant Based Pittsburgh cooking session  held at the Murrysville Library.  She and another member of the group, Linda Jones, conducted cooking presentations and tastings of soups and breads.  Other members who baked goodies were Susan Greenberg and Nedra Hazzlett.

Below are photos taken during the wonderful fun filled afternoon..  

Vitamix Brittany’s Tomato Soup

Adapted from Brittany Jaroudi's blog

1 - 28 oz can diced tomatoes

1 cup vegetable broth

½ cup raw cashews

2 tbsp maple syrup

1 tbsp garlic flakes

1 tbsp onion flakes

1 tsp dried basil

1 tsp dried parsley

1 tsp dried oregano

3 tbsp nutritional yeast

1/2. Tsp salt or to taste

Black pepper to taste

Add all the ingredients in the Vita Mix blender. Blend at highest setting till mixture is hot. About three to five minutes. Sides of blender gets hot and when you turn off the blender and open the cover steam rises. Serve with your grilled vegan cheese sandwich.

My Cup Runneth Over After All

Your reaction to anything is a matter of how you look at it.  Case in point is the proverbial answer to the question, "Is the glass half empty or half full"',  To the Zen followers, there is a third option.  "I see a glass with water in it",  a non judgmental observation. They just see what is in there.  No assessments. Going with the flow is their mantra.

I wish I was more Zen like but I am more like everyone, human.  At this challenging time of lockdown and uncertainties, I have succumbed to sometimes adopting the half empty stance.  I caught myself fretting over the inability of doing the usual  mundane routine due to the lockdown when a realization lifted me out of it.  I reminded myself I could still walk, talk, write, cook, shower and eat. Ordinary but satisfying and still comforting.

This brings to mind an insight a friend shared during a prayer meeting.  She was in her mid-eighties and had been living an active life full of travel, gardening, yoga and exercise.  She was engaged in a myriad of artistic activities as hobbies. She however was lamenting the fact her energy level was lower making things she loved to do especially physical ones more challenging.  When she was getting depressed, she had the good fortune to be philosophical about it and told herself, it is true that there are things she could not do with ease but she has other activities that she could still do well"  And as for those she could not do as well as before, she was grateful that she had been given abundant opportunities to do them fully in the past.

As I was reading the blogpost on this past prayer meeting, I was stricken by the timeliness of the following testimony by another member of the group that might help us cope with the fear and uncertainties brought about by the pandemic.

The metaphor used in the book "Under the Tuscan Sun" at the beginning and at the end of the book about the faucet that was broken and then mentioned again at the end as repaired without any explanation showed to one member how similar is the way God takes care of us.  The member mentioned how this was apparent when she thought she could not say her last goodbye to a close friend during this friend's funeral mass. She was despondent about it but another friend and her daughter made it possible for her to get permission to postpone her jury duty and say her goodbyes.  She also felt her close friend's love from up there when she ate with another friend Chinese food after the funeral mass.  Eating at Chinese buffets was something she relished with her close friend who just passed away who knew how comforting it would be for her. 

 

This testimony illustrates the wisdom of going with the flow and living with trust.  There is One who is always with us and takes care of us.

 

Be strong is a common mantra during this Covid-19 pandemic.  Mental and spiritual attitudes help us.  Here are my favorite mantras..  Live in the moment.  Doing inconvenient stuff ( putting the mask, social distancing) will be less a burden when you realize it is not only for yourself but for others.  It is not only about you but the other people at these challenging times.  Be kind to all as best as you can even though we do not agree on many life and safety decisions.

Lastly, it is okay to cry and be weak. To lose it with people you are cooped up with. It is hard to adjust to a new normal.  Let us be humane to ourselves as we are human. 

We have free choice.  Let us choose hope over fear. As one poster says, this too shall pass like kidney stones though rather painfully.  

In the meantime, with a grateful heart I am realizing my cup or glass is not half full or half empty it is running over after all.  It is just a matter of perspective.

The worst type of poverty

Empty, discontent.
To be unaware, unmoved
by our God’s presence.

Note: Inspired by a homily given during a Mass at the EWTN channel.  

A Mother's Embrace

Envelops her child

with love without limits.  Without

conditions. Just Be.

Note: About the beautiful painting, my cousin Olie Lucas wrote on her Facebook timeline, "This pastel drawing was created by April Valdez when she was 12 or 13 under the guidance of Jennifer Santos, art teacher/volunteer at Unang Hakbang Foundation Inc. April is now herself a mother and a micro-entrepreneur.".

Olie and the staff at Unang Hakbang act like nurturing mothers to the children who go through their program and through that unselfish love takes them to the best they could be.

Happy Mother's Day!

Air Fryer Veggie Quesadillas

The Impossible Question was my favorite part in a morning radio show that I listened to in my car on my way to work before I retired.  Among those surveyed for this question, "What is the favorite food that you eat as take out once a week", the answer they gave was a surprise.  It was burrito not burger or fries. Interesting. I do love burritos, but I even relish more its cousin, quesadillas.  It has crunch and the drippy gooey cheese inside.  

I have leftover McKeever cheese sauce from the preparation of another cousin of the burritos, the magnificent enchiladas,  that I wanted to put to good use.  I decided on making quesadillas.  At first I wanted to recreate my Asian quesadillas as a vegan version but I did not want to figure out what to substitute for the meat or to prepare it. Since I just shopped for my veggies at Aldis recently, I decided to use them just chopped and as is as stuffing. Anyway everything tastes good with McKeever gooey cheese . 

I used my air fryer to grill this oil free crunchy vegan version of quesadillas and I was happy with the result. My picky husband gave it two thumbs up but just wished the cilantro was not used. Ok next time picky taster.

You can use any combination of vegetables or use leftover ones from your dinner whether steamed or roasted or as is from a salad. Everything tastes good with cheese and tortillas anyway.

Air Fryer Veggie Quesadillas

• 1 red or yellow or any color pepper, chopped
• 1 zucchini, chopped
• 1-2 stalks green onions, chopped
• 1/4 cup black olives, chopped
• 4-6 pieces jalapeno from a bottle, chopped
• 2 tbsp cilantro, chopped (optional)
• 1/2 tsp ground cumin
• black pepper to taste
• 1 cup McKeever cheese sauce (recipe below)
• 4 large tortillas or 8 medium

Combine all the vegetables in a bowl and season with cumin and black pepper.

Using a small rubber spatula, spread the cheese on one half of the tortilla leaving half an inch space on the edge.  Add the vegetable mixture on top of cheese.  Fold the other half of tortilla over.

Spray the air fryer with cooking spray.  Position the filled tortilla on top. Repeat with other tortillas. My air fryer accommodates one large tortilla or 2 medium ones at a time.

Air fry for 8 minutes at 400 degrees Fahrenheit.

You can also bake the tortilla or pan fry.

McKeever Cheese Sauce

Makes 3 cups

1 cup rolled oats
1/4 cup nutritional yeast
2 tbsp cornstarch
1 tsp onion flakes
1 tsp salt
1/2 of 12 oz jar roasted red pepper in water
1-2 tsp garlic powder
1 -2 tbsp chopped jalapeno from a bottle
2 cups warm water

Using a blender, like VitaMix, with the ability to cook food, blend the ingredients for 5 minutes until the cheese sauce begins to get thick.  Once you feel the sides of the blender to get hot and the blender slows down, stop the blender and quickly transfer the sauce in a container that holds at least three cups. The sauce continues to thicken as it cools.

Note:  You can also mix the ingredients in a blender and then transfer it to a sauce pan.  Cook at medium to low heat with stirring until the sauce thickens.

Vegan Black Bean Spinach Enchiladas

This is a vegan version of a similar recipe I prepared in the past. This time I used the vegan cheese sauce I adapted from Jill McKeever's recipe.  It has no nuts but instead uses oats as its base.  It is creamy and as Jill said it can be smeared on anything.  Do top the enchiladas with green onions and also cilantro.  If you have access to corn tortillas, I will use that over the flour ones.  To save time you can resort to using canned enchilada sauce.

Happy Cinco de Mayo!

Vegan Black Bean Spinach Enchiladas

For the filling:

• 1 tsp vegetable oil or 1/4 cup vegetable broth
• 1 cup diced onion
• 2 cloves of garlic, minced
• 1-14 oz can whole kernel corn, drained
• 1-14 oz can black beans, drained
• 1 red or yellow pepper, diced
• 5 stalks green onion, sliced and divided (set aside two stalks for topping)
• 1/2 tsp salt or to taste
• 2 tsp cumin
• 1/2 tsp dried oregano
• 1/3 cup salsa
• 1/2 cup tomato sauce
• 1/4 cup vegetable broth
• 1 tsp garlic powder
• 6 -8 oz fresh spinach leaves, chopped coarsely
• 10 8-inch medium sized corn or flour tortillas
• 2 cups vegan cheese sauce (recipe below)
• enchilada sauce (recipe below or from a can)
• Nonstick cooking spray
• cilantro

Preheat oven to 375 degrees Fahrenheit.

Heat the vegetable oil or broth in a medium skillet over medium-high heat then lower the heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add corn, black beans, red pepper, 3 stalks sliced green onions, salt, cumin, oregano, salsa, tomato sauce, vegetable broth and cook till most of the liquid is evaporated.  Add the spinach and continue heating till the spinach is wilted. Remove from heat and cool.

Assembly:

Spray a 13 by 9 inch glass baking dish with nonstick cooking spray.  Place 1/3 cup vegetable filling into each tortilla and roll it.  Place each roll in baking dish seam side down.  Top with enchilada sauce and cheese. sauce. Cover with foil and bake in the oven in the middle rack for 20-25 minutes.  Top with green onions and cilantro..

For the enchilada sauce:

• 2 cloves of garlic, minced
• 1 can diced green chilies
• 1 1/2 cup tomato sauce
• 1 inch piece chipotle in adobo sauce from a can, chopped
• 1 tsp ground cumin
• 1/3 cup salsa
• 1/2 cup vegetable broth
• salt and fresh pepper to taste

Add all the ingredients in a blender and mix till well blended.

Cheese sauce:

• 1 cup rolled oats
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch
• 1 tsp onion flakes
• 1 tsp salt
• 1/2 of 12 oz jar roasted red pepper in water
•  1-2 tsp garlic powder
• 1 -2 tbsp chopped jalapeno from a bottle
• 2 cups warm water

Using a blender, like VitaMix, with the ability to cook food, blend the ingredients for 5 minutes until the cheese sauce begins to get thick. Once you feel the sides of the blender to get hot and the blender slows down, stop the blender and quickly transfer the sauce in a container that holds at least three cups. The sauce continues to thicken as it cools. Note: You can also mix the ingredients in a blender and then transfer it to a sauce pan. Cook at medium to low heat with stirring until the sauce thickens.

Air Fryer Stuffed Mushrooms

I love the crunchy texture of the stuffing.  It is at the same time held together by the flax in water effectively.

No oil was used. Thanks to the air fryer. A delicious, healthy and beautiful appetizer for your next gatherimg .

Air Fryer Stuffed Mushrooms

8 oz cremini Mushrooms
1 tbsp ground flax
2 tbsp water
1/2 cup Panko breadcrumbs
1/2 cup almond flour
1/2 tsp Italian Seasoning
1 tsp salt
1/2 tsp garlic powder
pinch pepper
1/4 tsp baking powder
1 tbsp nutritional yeast


Preheat the air fryer at 360 degrees Fahrenheit and set the time for 13 minutes.

Remove stem from mushrooms caps. Chop the stems. Set aside.

Add flax to water and mix. Set aside.

Mix the rest of the dry ingredients in a bowl.

Add to this mixture, the flax in water and the chopped stems.

Spoon a heaping tablespoon or so of filling into the mushroom caps.

Place the stuffed mushrooms in the air fryer basket. Air fry at 360 Fahrenheit for 13 minutes.