I hope this is the last post I write about taking care of my husband and all my tsores (yiddish for troubles). As expected, Len turned the corner from being in pain all the time and taking lots of drugs to moving about more, going up and down the stairs, and reducing his pain meds.
Like him, Gus also turned the corner so we are all doing better. I’m even back at work part-time. Being home-bound with Len has been a true learning experience, and, as a woman over 50, I feel liberated enough to say, I didn’t like it. It made me feel isolated and anxious, and considering I am a 7 (Enthusiast) on the Enneagram that was tough. By the way, if you’re not familiar with the Enneagram personality profiles, check it out! Seven’s are extroverted, optimistic, versatile, and spontaneous. At their best, they focus their talents on worthwhile goals, becoming appreciative, joyous, and satisfied. At their worst, well, let’s just say that nursing would not be good for a 7, as being patient often feels like being stuck. Needless to say, I have work to do on that one.
Being home-bound has made me realize how much I like my work. I’m not a workaholic, but I like my work and love the interaction with people. Friends and family asked me what I did all day during the downtime. Well, what kept me from going over the edge emotionally was getting on the yoga mat, reading wonderful novels, facebook, and re-visiting cookbooks. I’ve been preparing 3 square meals daily for almost 6 weeks, and I’ve never done that before. I’m pretty much cooked out! Last night I made an “Indian Samosa Casserole” and a Green Bean Salad with Miso dressing, compliments of the January issue of the Vegetarian Times. You can be sure with me back at to work part-time, the food fest is over. Let the diet begin!
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/4 tsp. salt
- 2 Tbs. vegetable oil
- 1 Tbs. black or yellow mustard seeds
- 1 tsp. curry powder
- 1 tsp. ground ginger
- 1/2 tsp. ground cumin
- 1/8 tsp. red pepper flakes, optional
- 5 medium potatoes, peeled and quartered (1 1/4 lb.)
- 1 1/2 tsp. vegetable oil
- 1 medium onion, diced (1 cup)
- 1 medium carrot, diced (1/2 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 cup frozen peas
- 1 cup low-sodium vegetable broth
- 2 tsp. agave nectar or sugar
- 2 Tbs. soy milk
To make Crust:
1. Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
To make Filling:
2. Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes (if using) in bowl; set aside.
3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
Spread Filling in 9-inch pie pan. Set aside.
5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soy milk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.
Per slice: Calories: 299, Protein: 7g, Total fat: 7g, Saturated fat: <1g, Carbs: 54g, Cholesterol: mg, Sodium: 469mg, Fiber: 7g, Sugars: 7g