We’re excited to introduce you to our very own Aunt Jane, real food chef extraordinaire! She’s agreed to share some of her healthy, tried and true recipes with our readers.
Get to Know Our Amazing Aunt Jane
I began teaching high school in 1968 with an occasional year off to have a child. I have four children and four grandchildren. My husband is a basketball coach who moved us all over climbing the coaching ladder. We started at a junior college in Kansas and moved all over the place from there. He took us to Texas to coach at the University level and then to Europe where he coached professional basketball. We are now firmly settled in Texas and both about to finish our teaching careers. I was influenced heavily by a friend who is a doctor of Internal Medicine when I had my first child. She has practiced her entire career in natural remedies and whole foods. It isn’t always easy to feed a family well when you are so busy so I have developed many shortcuts along the way. I used cooking as a means to relax between my job and my role as mother of four so it served us well. My husband would pull up a chair in the kitchen while I cooked and the kids played during that time. We all ate and then we began the homework, baths and parenting time routine. It got trickier as they grew older and became immersed in so many activities. In addition, I had duties that related to my husband’s position. Somehow, we did it all and our children are all grown and successful and wonderful human beings. That is all I could ask.
Now for Her Debut Recipe
Ingredients:
Mixed greens
1 lb. asparagus
Fresh mushrooms, sliced
Grape tomatoes
Egg or shrimp, depending on your taste
2 tsp. Dijon mustard
Juice of one large lemon or two small
2 Tbsp olive oil
Salt and pepper, to taste
Directions:
- Steam asparagus until crisp tender.
- Mix all fresh vegetables including asparagus in large bowl.
- Whisk mustard, lemon juice, olive oil, salt and pepper. Toss with salad.
- If vegetarian, slide egg into skillet with about an inch of bubbling water. Gently cook egg to desired doneness. Add tsp of vinegar.
- Put salad in serving place and top with egg.
- Serve with whole grain bread
Substitutions:
Shrimp makes a great substitutions and an excellent protein choice in place of the egg, Simply shell and devein shrimp. Sauté in olive oil for 3-4 minutes and season with salt and pepper. Put on top of salad
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