Meet My Friend: SmithCale

Wednesday, December 22, marks 4 years since we merged into the duo that is the SupperSmiths.

Well, we haven't always been good at making supper.

But, over the last four years as we look back we can see how we've grown.

Some of the change you can see, but most of the growth has occurred inwardly, where it matters.

From engaged

(ahh braces how I don't miss you, but love that you came)

To married

to Cruising the Caribbean on our honeymoon

To Finding our fuzzy friend

To buying our first house

To finding jobs that turned into careers

to traveling to see friends/family get married

St. Louis for Darren & Stacey Haynes:

To Eagle Lake for Hunter & Chelsea:

to Boerne for Sean & Amy:

(I borrowed this pic from Amy's Facebook! Thanks, Amy!)

to traveling for no reason

or with friends

Dear SmithCale,

I could count on one hand how many days I've been away from you, and that's for good reason. I would be lost in this world without you. You're Godly, compassionate, hard-working, loyal, thrifty, ingenious, intelligent and creative. You have inspired me to greatness. I don't know what the future holds for us, but as long as it's 5% as good as the last 4 years; It will be great.

Love,

Blythe

Meet My Friend: Eggplant

I'm sure I've mentioned more than once how I love eggplant. I really think it's more psychological than anything else; I just like purple things.

Quick History: The eggplant is a native of India and has been found in south and east Asia since the 1500s.

Nutritional Value: Shown to be effective in lowering blood cholesterol. Helps block the formation of free radicals and is a good source of folic acid and potassium.

Random Awesome Fact: Also known as Aubergine, Melongene, Brinjal and Guinea Squash, and because it is related to the Solanaceae (nightshade) family it was previously thought to be dangerous!

Local Places to Find Eggplant: Any reputable (and some un-reputable) grocers will carry eggplant

Food for Wisdom,
the SupperSmiths, forging one meal at a time

to invite an eggplant for dinner see this week's menu

Meet My Friend: Bok Choy

This is my Asian friend, that shows up at our house when our Wok is ready. It's great for stir-fry because it stands up to the high heat and doesn't become totally mushy like spinach can.

To be honest, I'd never eaten one until this year and have really grown to like it. Mainly because I enjoy confusing the high school kids that work at our local grocery store; it's the small things, you know?

Quick History: Bok Choy is a type of Chinese cabbage and has been used since the Ming Dynasty in the 14th century. Formerly only found Yangtze River Delta, but quickly moved to Northern China. In the 20th century Japanese soldiers returning from the Russo-Japanese war brought this present home. Now it can be acquired nearly world-wide.

Nutritional Value: It contains high amounts of Vitamin A and Vitamin C, so you can just say no to scurvy.

Random Awesome Fact: Bok Choy is a Cantonese word that literally means "White Vegetable"


Local Places to Find Bok Choy: Most chain and local grocery stores should carry either the one shown, or a smaller, lighter colored one called Napa Cabbage

Food for Wisdom,
the SupperSmiths, forging one meal at a time

P.S.- here's the recipe I posted with bok choy

Meet My Friend: Naan

To prepare you for next week's menu, I want your get intimate with my latest fried, Naan. I know what you're thinking, and it's not nice to make fun to people with weird names and that's coming from a person named Blythe so it's personal!

Quick History:
First appeared in historical literature in the 1870s. The word Naan is synonymous with flatbread and is a word to mean a common everyday bread. It can be found readily in the Middle East, Asia and India but is becoming more and more popular in England and other Western societies.

Nutritional Value: Can add another option for your carb and can be made easily at home.

Random Awesome Fact: Instead of baking this bread you can GRILL it!

Local Places to Find Naan:
At your local grocery store in the bakery or bread aisle.

Food for Wisdom,

the SupperSmiths, forging one meal at a time

Meet My Friend: Meatless Monday

We have been eating Meatless on Mondays for a while now, and although it has been challenging to find really good vegetarian recipes once I got started I began finding more and more. I've even been known for slipping in a Meatless Wednesday every now and then, what can I say? Like Sheldon on the Big Bang Theory I love a Cruciferous vegetable!

Who knew fiber was such a comedian?

Embrace a veggie today because they're not just for crazy hippies, they came to serve us all!

Quick History:During World War I, the U.S. Food Administration urged families to reduce consumption of key staples to aid the war effort. “Food Will Win the War,” the government proclaimed, and “Meatless Monday” and “Wheatless Wednesday” were introduced to encourage Americans to do their part. It also made a reappearance during World War II, then again in 2003 it was recreated as a public health awareness program. (source: MeatlessMonday.com)

Nutritional Value: Some people worry about whether they'll get enough protein eating a vegetarian meal. But in reality in the United States protein deficiency is very very rare. And I'm also asking you to eat meatless once a week so even if that meal happens to not be packed with protein it will balance out with the rest of your diet.

Random Awesome Fact: Cooked in the right way, veggies can be an really yummy exchange for your grilled meat/side combo that I know a lot of people cook. When you open your mind to the idea that you don't HAVE to serve meat with every meal it will open a whole realm of possibilities. And if the man in your life thinks this is an awful idea: tell him to grow up and eat his veggies.

Where to find: Every grocery store in America!

Food for Wisdom,

the SupperSmiths, forging one meal at a time

(SmithCale likes to give awards on the recipes he enjoys the most, so excuse his spelling and enjoy the picture!)

Meet My Friend: Flaxseed

Not only is this friend versatile, it adds a delightful nutty flavor wherever it's invited.

Quick History: Also known as linseed, it comes in two varieties: brown and golden/yellow. It can be traced back to as far as 30,000 years ago in a cave in Dzudzuana (current day Georgia. Not in America, the OTHER Georgia). We in America can thank the Puritans for bringing it with them.

Nutritional Value: All of you with fishues (fish+issues=SmithCale), rejoice! Flaxseed is a great source of omega 3 fatty-acids. It is also shown to lower high blood pressure, and thought to decrease chances of certain types of breast and prostate cancers.

Random Awesome Fact: Well, this fact isn't so awesome, but it needs to be said, DO NOT OVER-CONSUME. It can interfere with time-release medications if they are taken around meal times.

I put a regimented amount in my pizza crust and 1 Tbsp in my morning oatmeal, but if you plan on eating an entire bag....well, just don't. All things in moderation!

Where to find: local health food store, most major chain stores.

Favorite Brand: Bob's Red Mill

Food for Wisdom,

the SupperSmiths, forging one meal at a time

Meet My Friend: Quinoa

For your reading pleasure and general knowledge, I am starting a Wednesday segment called "Meet My Friend". On Wednesdays I'll introduce you to one my culinary friends that you may not have known before! Today we're meeting the elusive Quinoa (pronounced KEEN-wah, I personally enjoy saying it with a little Antonio Banderas flare!). I know some of you might have been intimidated by this week's friend, but let me show you that Quinoa is nothing to be frightened of!

Quick History:
Grown by the Incas, who believed the crop to be sacred, usually the Inca emperor would traditionally sow the first seeds of the season. But, when the Europeans conquered South America, Quinoa became scorned by the Spanish Colonists for food for the Indians. The conquistadors forced the Incas to grow corn instead. It is believed that Quinoa has been widely grown and eaten in South America for over 6,000 years!

Nutritional Value:
Quinoa is rare because it has 12%-18% protein, which is very high for a non-meat form or protein. (See, vegetarian meals CAN have protein! This statement is for all the non-believers, you know who you are.) Also, it has a balanced set of essential amino acids, which makes it a complete protein. And, of course, it has fiber (we all know why that is important), phosphorus, magnesium and iron. Because of it's gluten-free nature it is easier to digest, for those of us with sensitive tummies.

Random Awesome Fact:
Because of Quinoa's fabulousness, it is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

Local Places to Find Quinoa:
You're local health food store, or I found mine at a Brookshire's.

Food for Wisdom,

the SupperSmiths, forging one meal at a time

in case you need this week's menu

picture source:http://www.amazon.com/Ancient-Harvest-Organic-Traditional-12-Ounce/dp/B000LKUTLE