Elizabeth's House Chapter of Dining for Women Featured in Toledo City Paper

Sharing meals and hope

Dining for Women is not your average potluck meal highlighting a plethora of side dishes and desserts. Instead the event is a thoroughly themed lunch that supports a socially significant cause. Each month, a group of Toledo women gather at Elizabeth’s House on Notre Dame Academy’s campus to share a meal and learn about a charity that is working to improve the life conditions of women and girls around the world. Termed a “giving circle,” the attendees donate the money they would have spent going out to lunch, which is usually around $10. The culinary prowess on display is impressive, which may leave you wondering why anyone would rather eat out than dine with the group. And in addition, the proceeds go to those in great need.  Continue Reading Article

Roasted Beet Salad

Another great recipe from Holistic Lifestyle Coach Sandy Earl

5 – 6 fresh beets, peeled and chopped

1 sweet onion

1 seedless cucumber, chopped

1 red bell pepper, chopped

1 avocado, chopped

Dried Italian seasoning blend

Olive oil, 1 – 2 T.?

Splash of balsamic vinegar

Garlic Expressions

Feta cheese

Roast onion and beets in olive oil, and vinegar with dried spices at 400 degrees for 20 minutes, then reduce to 350 for another 30 or until tender.  Combine pepper, avocado, and cucumber in bowl, add warmed beets and top with Garlic Expressions and feta.

Wilted Spinach with Pear and Goat cheese

From Holistic Lifestyle Coach Sandy Earl

1 pound spinach (baby)

½ sweet onion, chopped

Pad thai sauce

Fresh pear thinly sliced

Goat cheese, crumbled

Olive oil

Dried Italian seasoning

Salt/pepper

In sauté’ pan cook onion till carmelized in olive oil with the dried spices.  Add the spinach and if needed more olive oil, drizzle a few drops of pad thai sauce over spinach and cook till just wilted.  Plate with pear over spinach, topped with goat cheese.

Welcoming Holistic Lifestyle Coach Sandy Earl

Last Thursday Holistic Lifestyle Coach Sandy Earl wowed us with her kitchen skills, encyclopedic knowledge of healthy food, and her amazing soup.  For all of you who missed it, and for those who insisted on getting it, here's the recipe:

Roasted Winter Squash and Apple Soup

1 large winter squash or 2 small acorn, butternut, or sweet dumpling, cut in half and seeded

1 large sweet onion, peeled and quartered

2-3 cloves garlic, minced

3-4 apples, cored and chopped, (peel if you wish or not)

2 T. olive oil

Salt/pepper and red chili powder to taste, and dried or fresh  rosemary, thyme, basil and parsley sprinkled over veggies

3-4 cups chicken broth with ½ cup milk

In large roasting pan, toss the squash, onion, garlic and apples with oil, adding the seasonings.  Roast at 350 degrees, stirring every 15 minutes, till they are fork tender and lightly browned, about 45 – 60  minutes.  Once cool enough to handle scoop out squash and discard shell. Put veggies in a pot and add the broth and milk, using a hand blender to puree the mixture.  If soup is too thick add more broth.  Adjust seasonings to your taste and heat to simmer.  Serve.

This is the basic recipe above.  If you would like to add more flavors add:

To the roasted veggies a couple of carrots, and celery;  proceed to sauté in coconut oil:

1T curry powder

½  t. turmeric

1T fresh grated ginger or a squirt from tube (in refrigerated produce section at Kroger)

More garlic if you like too, once flavors blend add some broth to deglaze pan then proceed to add roasted veggies and rest of broth.  Finish with heavy cream or raw milk to desired consistency

Garnish with chopped tomato and fresh cilantro. 

Recipe by:  Sandy Earl, Holistic Lifestyle Coach, sandyearl_rower@hotmail.com or 419.351.7409

Maybe, Just Maybe You Can Trust Your Dreams

November 2, 2011, by Beth Collins

Have you ever had a moment when you realize how all the pieces of a puzzle fit together?  I mean that moment after endless attempts at trying to fit each piece together, you finally see the whole puzzle come together.  I had such a moment on Tuesday at Elizabeth’s House.  It was such a profound thing I just had to share it, because it has changed me in ways I don’t even know yet, but I know it has, and I’m going to allow it - change that is, I’m going to allow the change.  What happened on Tuesday affirmed every thought and belief I have around women in community.  Maybe it affirmed me as a woman.  Maybe it affirmed that a woman who supports everyone else’s dreams in every imaginable way can trust her own.  Yes, that’s it.  I can trust my dreams. 

This particular dream of Elizabeth’s House has been held in my heart for a very long time.  It has been persistent and has always seemed really important.  It was and is, and for the last four years I have been collecting the pieces of this puzzle; a building, spiritual tools, women who understood the mission and would support me personally and professionally, and finally – the women Elizabeth’s House would serve. 

On Tuesday, 11/1/11, they came.  It started at 9:00 am with the women in the current Vision Incubator.   It was to be their eighth and final week together.  Over those eight weeks these women, like other incubator groups, have bonded in powerful ways.  As a closing ceremony the group shared an indoor labyrinth walk.  The labyrinth was borrowed from longtime supporter and friend Linda Schlachter, who was also the very first person to purchase an Elizabeth’s House membership.  The very first person to say yes, this is a good idea, “one membership, please”…  Thank you Linda.  I put the music of another EH member, Michele Addino-Colchin, into the cd player.  If you haven’t heard the beautiful healing voice of Michele, look her up at http://www.visionsong.org/.  There is no better music for a labyrinth walk than Michele’s. 

At 10:00 am an EH member arrived with a new guest.  An hour early for You Time, they settled in the kitchen to enjoy conversation while the Incubator group finished up.  By the time You Time began, other women had arrived to share a labyrinth experience.  At noon, a handful of women from a prior Incubator group had gathered to explore a shared vision of their own.  I’m not exactly sure what they are aspiring to create, but I assure you it is going to be something powerful. 

Then, all the women in Elizabeth’s House gathered in the main room and decided to walk the labyrinth together.  One after one they began their journey, while those who had walked earlier stood at the perimeter, holding them up in prayer, and holding the sacred space for possibilities.  And that’s when I understood that my dream had come true.  All the pieces of the puzzle appeared in an instant.  It was joy, grace, God. 

To the most important piece of the puzzle – the women, I want to say Thank you.  Thank you for being part of a dream.  Thank you specifically for being part of my dream.  You move me, inspire me, and affirm me.  Keep going, keep moving forward, and most of all keep dreaming.

In gratitude,

Beth Collins

Tiga Dege Na (West African Peanut Butter Stew)

One of my favorite things about You Time at Elizabeth's House is what my friend Toni calls the "flow."  You just never know who or what will show up so you need to come prepared to "flow."  Last Thursday EH member Amy-Marie showed up and announced she would be testing a soup recipe in the "kitchen."  In no time at all the house filled with amazing aromas and we were treated to a delicious meal.  As requested, here is the recipe.

First, notes from Amy-Marie:
I substituted crunchy for creamy PB, chunky spaghetti sauce for  tomatoes and paste (out of necessity), chicken broth for vegetable, and an eggplant for the acorn squash.  Other than that, I followed the recipe exactly :)  I served it over long grain brown rice with raisins, and Red Hot Blues tortilla chips.And my E-House sisters gave it a thumbs up.

Tiga Dege Na (West African Peanut Butter Stew)

Ingredients
    1 tablespoon oil
    3 small onions, chopped
    6 cloves garlic, minced
    1 large (28-ounce) can diced tomatoes
    1 (6-ounce) can tomato paste
    1-1/2 cups vegetable broth
    1/3 cup smooth peanut butter (sometimes I add extra peanut butter)
    1/4 teaspoon cayenne pepper (or more to taste)
    1 teaspoon salt (may reduce if broth is very salty)
    1 teaspoon black pepper
    2 bay leaves
    1 acorn squash, peeled and cubed
    1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole
slaw)

Directions:
1. In a large pot, heat oil.  Add and saute onions and garlic until translucent.
2. Add diced tomatoes, tomato paste, vegetable broth, peanut butter, cayenne pepper, salt, pepper, bay leaves, and squash.
3. Bring to a boil. Add the cabbage.
4. Cook until the squash is tender, about 30 minutes. Stir frequently to prevent peanut butter from sticking to the bottom of the pot. Serve over rice.
You can add meat, eggplant or other veggies to your liking for a variation.
Makes: 5-6 servings, Preparation time: 45 min., Cooking time: 45 min.

The Women of Elizabeth's House Cater a Wedding

Beth Collins
October 5, 2011
Why would we do that you ask?  Because we love each other is the answer.  And because one of our members needed to believe she could have what she wanted, even though there were a hundred realistic reasons why she couldn’t.  Because at the end of the day we want to be among people who will do something or help someone because it’s a good idea, period.  And you know what?  When women decide to do that, their men, their children, their friends, and total strangers will help them, just because it’s a good idea.  God that’s beautiful.  But back to the wedding:

When Amy-Marie received a quote of $16,000 to have her wedding reception of 150 people catered, we all agreed it was obscene.  We’re good cooks I thought, why don’t we do it?  And in true Elizabeth’s House fashion, as soon as the idea was shared, a team of eager women began plotting and planning a most delightful event.  We listened politely while the bride-to-be shared all her ideas for a dream wedding and then, we went into action.  The following is the result of approximately six weeks of creative thinking:

Food stations were planned that would represent the passion of the cooks.  A southern soul station featuring fried chicken, salmon cakes, deviled eggs, dilly beans, jalapeno cornbread, and tater tot casserole was washed down with Lynchburg lemonade.  A Toledo S.O.U.L. station (sustainable, organic, unrefined and local) gathered the very best offerings from local farms.  In the end that turned out to be ham and egg frittatas (eggs from Schlatter’s Farm and ham from Liz of Sage Organics) that was topped with homemade tomato jam, and served with grilled peaches (Witt Orchards) and zucchini.  video of making tomato jam for the weddingAn Italian station came together beautifully with the best Italian foods purchased from Sofo’s.  Meatballs and pasta salad were lovingly prepared and served with a variety of cheeses, breads and crackers, with chianti as the beverage of choice.  A middle-eastern station featured meat and veggie grape leaves, pita and hummus, and spinach feta pies.  And finally, a dessert station whose centerpiece was a beautiful carrot cake with maple/cream cheese filling and butter cream frosting (also made from 100% organic and farm-fresh ingredients) was surrounded by a variety of homemade pies (made by the groom’s mother) and the best homemade ice cream (or was it gelato?) ever! 

Sounds fabulous right?  It was.  And upon reflection I have to say as good as the food tasted, gathering with a group of women to plan it, prepare it, and present it was even better.  Shopping the farmer’s markets together, canning beans, preserving jam, teaching what we know, and learning what we don’t.  And on the big day I was blessed to be among women who, when the plans change, do what needs to be done.  The women of Elizabeth’s House (and some spouses and children J are nothing short of amazing.  It is an honor to be among you.