Recipe: Deby’s Teriyaki Marinade

Share this post:

The last time I lived in California (post-bachelor’s degree), I was doing what you might call Livin’ the Dream: I had a great job at a newspaper, an awesome church (with accompanying awesome singles group), a house at the end of a cul-de-sac, a cute patio and a yard with beautiful landscaping. Our house was 45 minutes from the mountains, the desert or the beach, depending on your direction (and what time of day you went).

And my favorite: a swimming pool with an in-ground hot tub at one corner. (Doesn’t everyone in Southern California have an in-ground pool and hot tub?)

grilled teriyaki chicken
No photo for my grilling recipe? No problem. My generous friend Talya to the rescue! Photos courtesy of Talya Tate Boerner of Grace, Grits and Gardening.

I rented from my roommate, Deby, who owned the house and paid other people to maintain the property. (Doesn’t everyone in Southern California have a yard guy and a pool guy?)

Yup. Livin’ the Dream. (Except that my closest family units were 4-5 hours away by car.)

Deby and I had lots of cookouts and swim parties – sometimes with her friends, sometimes with mine, but always lots of fun and lasting until the wee hours of the morning (I was young then; I could do that).

One of my favorite things about Deby, besides her generosity (she pretty much let me do whatever I wanted, as long as I didn’t burn the place down), was that she was a gourmet cook. Financial planner by day, food magician by night.

She made creating delicious recipes seem effortless. (She once took a pot of chili I had left simmering on the stove and, after asking permission, turned it from blah to rah! just by sprinkling in some fairy dust a few spices.)

I experienced many culinary firsts at Deby’s table: I had never heard of cilantro (and now my love for it is limitless), I had never eaten orange roughy; I had never eaten sushi, had never heard of wasabi (no Japanese sushi restaurant has anything on Deby). Artichoke hearts with a creamy dill sauce, yum! And I didn’t have a clue what ceviche was (again, no restaurant can hold a candle). And our refrigerator always – always – housed a dish of fresh garlic butter, which we whipped up ourselves.

I “stole” several recipes from Deby, including the one below, which might embody her motto, and I heartily embrace it:

“Everything is better with garlic.”

(Go ahead. Write that down and tape it to your fridge.)

The first time I experienced her Teriyaki Marinade was when Deby invited me sailing with some friends who owned a sailboat. (Doesn’t everyone in Southern California own a sailboat?) The boat had a little grill, where we plopped down some boneless chicken that had been marinating in the cooler all morning.

salmon teriyaki recipeYou’ll have to experience for yourself how good this is, because I am out of words to describe it. I’ve since tried the marinade with salmon, one Fourth of July a few years ago – why just once? I don’t know! – and I’m sure it would be awesome with shrimp, too.

And, because this is Memorial Day weekend and you have more exciting things to do than listen to someone else wax nostalgic about her Livin’ la Vida SoCal days two decades past, here it is. (Note: I’m presenting it in its original form but have included a couple of healthier substitutions.)

What are you waiting for? Go get your grill on!

Deby, if you should stumble across this post someday, please get in touch. And thank you for everything you taught me about generosity, hospitality and good food.

Print Recipe
Recipe: Deby’s Teriyaki Marinade
Prep Time 15 minutes
Cook Time 2-20 minutes
Passive Time 4-8 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2-20 minutes
Passive Time 4-8 hours
Servings
people
Ingredients
Instructions
  1. Whisk all ingredients in a small bowl until combined.
  2. Place mixture in a sealable bag or airtight dish with 6-8 boneless chicken breasts OR salmon steaks OR 1-2 pounds of shrimp.
  3. Refrigerate at least 4 hours, turning the bag at least once to make sure every surface gets plenty of yummy marinade.
  4. Discard unused marinade or boil it for use as a sauce. (I've never done this, but it seems a shame to waste it.)
Recipe Notes

Serve with a fresh green salad, grilled veggies (why not? the grill is already hot!) or a sweet potato smashed with coconut oil or butter and a generous sprinkling of cinnamon.

Share this Recipe
 
Share this post:

Dort’s Vegetable Beef Soup

Dort’s Vegetable Beef Soup
Share this post:

As I write this on Christmas morning, it’s warmish and humid in north-central Arkansas. And on Christmas Day, no one is thinking of big bowls of hearty soup, right?

But I made my mom’s Vegetable Beef Soup recipe many times over the summer, and it saved me from caving in to fast food or otherwise unhealthy food temptations. Maybe you’d like to have this one handy for the post-holiday hangover – something you can dump in a pot and forget for a while. Or hold onto the recipe for a busy workweek. (Tip: Cook the meat in advance and freeze it. The cooked soup freezes well, too.)

I first posted the recipe on my other blog, Suzy & Spice, but I had a request for it this morning and thought I’d share it here, too. After all, this is the space where you come for stuff that’s good for you and pleasant, amen?

As I wrote at Suzy & Spice last year:

One of the great things about my mom is that she has always gone out of her way to give her kids everything we needed and much of what we wanted (within reason). (I guess that’s a mom’s job, right?)

One of those ways is with food … 

So here’s the recipe from my mom, Dorothy (aka Dort), totally customizable to your and your family’s tastes. I originally cooked it on the stovetop like Mom does, but when I got my programmable slow cooker a couple of years ago, that was a game changer.

NOTE: I’m trying out a new recipe app today. Comments and questions welcome. (Tell me if this format works for you.)

Print Recipe
Dort’s Vegetable Beef Soup
My mom shows her love by feeding us. She has made this hearty and healthful vegetable beef soup for years, so I named it after her!
Course Main Dish, Soups
Prep Time 20-30 minutes
Cook Time 3-4 hours
Passive Time 3-4 hours
Servings
people
Ingredients
Course Main Dish, Soups
Prep Time 20-30 minutes
Cook Time 3-4 hours
Passive Time 3-4 hours
Servings
people
Ingredients
Instructions
  1. Crumble ground round in skillet. Add onion, and cook until meat is browned. Drain, then add garlic powder, salt and pepper.
  2. Transfer to large soup pot or slow cooker. Add tomato juice and vegetables.
  3. Cover and cook 3-4 hours on low heat if using stovetop, or 7-8 hours on low setting in slow cooker, stirring occasionally.
Recipe Notes

OPTIONAL INGREDIENTS:

  • Bag of mixed vegetables instead of bag of corn.
  • Green beans.
  • Red potatoes (cubed) or new potatoes (halved).
Share this Recipe
Share this post:

Well, Well, Well: tips & tools 07/20/15

Share this post:

wellwellwell3 - tips & toolsEach week I bring you three tools, tips, articles, recipes or other resources that I find useful or interesting on the journey to wellness. Feel free to suggest your own helpful hints and tips by leaving a comment (see Comment link above).

Here are this week’s three:

HEALTH

My dad started smoking before he became a teenager — maybe age 11 or 12. After at least two heart attacks, bypass surgery and years of attempts to stop smoking, he died of heart disease. He was only 59. (Actually, on that horrible day, the doc said it wasn’t actually a heart problem that killed him, even though his heart hadn’t been working well up to that point; something happened in his brain. Mom thinks it was the drug he was taking to help him quit smoking.) Dad’s older brother, also a smoker, died of lung cancer. Decades earlier, their father died of emphysema and cancer. They watched their dad take his last breath, yet they still smoked.

I sit next to a smoker at my job and, even though a cubicle wall separates us, I inhale secondhand smoke every morning and first thing after lunch (she sits in her car and smokes). When she enters our workspace, she reeks of it.

I had asthma as a kid and still have lots of breathing issues; it would be an extreme understatement to say secondhand smoke is unpleasant.

My co-worker is 31 and has three little girls; I don’t want to see her die of a tobacco-related illness. I know what it’s like to lose a beloved parent to this. (My dad, who in my eyes hung the moon, died 11 days before my wedding.)

I used to nag Dad about his smoking. That was before I realized that overcoming a “bad habit” — especially one that involves addictive chemicals invading your body’s systems — is more complicated than just deciding to quit. (And the tobacco companies do their best to keep your cravings strong.)

The solution, in my opinion, is to keep people from picking up that first cigarette. That, in itself, is a challenge because, for some reason, kids think it’s cool.

I HATE CIGARETTES.

Here’s a powerful SlideShare presentation with some grim facts about smoking; maybe it will help at least one person decide not to start.

Check it out: (Just click the right arrow to see the next slide. And don’t worry; the slides aren’t overly wordy, so it won’t take you long to get through them.)

.
[slideshare id=5602255&doc=smoke-theconvenienttruth-ep-101028211434-phpapp01]


FOOD/RECIPES

zucchini-noodle-bowl-thumbnail
Photo courtesy of Taste Arkansas

Fellow Arkansas Women Blogger Heather DiSarro makes some wonderful dishes. In fact, her blog is called Heather’s Dish. (She’s an awesome photographer, too.) Head on over to Taste Arkansas (the Arkansas Farm Bureau’s blog) and get Heather’s recipe for Zucchini Noodle Bowls. It’s a low-carb way to have your “spaghetti” and eat it, too. 🙂

I can’t wait to try this dish. (Gotta get me some zucchini first.)

Oh, I almost forgot: If you post a comment below the recipe, you’ll be entered into a drawing for a Spiralizer. I’ve wanted one of those for a long time. (On second thought: Don’t post a comment; I want to win it! 🙂 )

Check it out: Zucchini Noodle Bowls


#10THINGS

10 ThingsLogoMercy, I almost forgot that I’m supposed to be telling you stuff you don’t know about me. (See this post and this one for the scoop.) OK, here goes Part 3 … ugh.

I cleaned out my closet yesterday. Took out every stitch of clothing, every shoe, every sheet, every tote bag and purse, and every stuffed animal or doll (yes, I still have my babies) and flung them onto the bed.

It wasn’t pretty.

(Also, I didn’t fling; I placed. 🙂 )

Last week I mentioned a book I had read with the promise that I’d write about it in more detail this week. I’m going to post an actual book review, but what I need to tell you today is that …

I have clothes in my closet in size 8 and in sizes 14 and 16.

That’s not the hard part. This is the hard part: All the difficult work I put into losing 50 pounds in the past couple of years was very valuable, and now the weight is back on. I’ve managed to start going back in a positive direction, especially after my last cardio checkup in late May. After a hello hug, my cardiologist said there seemed to be more to me to love this time around. We talked at length about why this weight is back, all the challenges I’ve had since my heart surgery, and how stinking hard it is to lose weight. (It’s a lot harder than it used to be. I used to be able to set my mind to it and just do it.)

Bottom line: I’m working on it, and I’ve lost 8 pounds since I saw him. That’s a start, but after the initial 6-7 pounds, I’ve been losing and regaining the same 1 or 2 each week.

This is the first time I’ve written about it. It’s embarrassing, especially when I call myself a wellness coach. (Hypocrite?)

It took me a couple of years to lose the weight, and that’s as it should be — it’s safer that way, and a quick fix teaches you ZERO. And it took me about 18 months to gain it all back.

I keep saying — to myself and others — that I’m sticking by my original statement: If it takes (X amount of time) to lose it but I help someone else in her/his struggle along the way, it’s worth it.

I believe that everything happens for a reason. God either causes it or allows it, because He sees the entire picture — all we see is our little slice. My weight struggles are part of that picture — my own journey to wellness and wholeness — and my goal is to learn from this. I can only think that I haven’t learned all the lessons I’m supposed to learn on this journey, so I’m having to repeat some of them, and learn new ones.

I’m very grateful that you’re here today, and if you need someone to come alongside as you battle a challenging situation, please get in touch by leaving a comment or emailing me at suzy@suzyoakley.com.

That’s it for this week, kids. I hope you found something useful or at least interesting. Until next time …

ToWellWithYouSignatureTurquoise56pt

Share this post:

Well, Well, Well: tips & tools

Share this post:

wellwellwell3 - tips & toolsEach week I bring you three tools, tips, articles, recipes or other resources that I find useful or interesting on the journey to wellness. Feel free to suggest your own helpful hints and tips by leaving a comment (see Comment link above).

Here are this week’s three:

NUTRITION

My friend Betsy has shared some great recipes with me. The first time I had her vegan brownies, we were in the car on the way home from an out-of-town race. I thought they were awesome and told her I wanted to try making them, so a week or two later, for my birthday, here came Betsy with the recipe and all the ingredients to make the brownies, all packaged in a cute little polka-dot gift box.

Betsy’s the kind of friend who doesn’t just give you a recipe when you ask her for it; she goes the extra mile and provides everything you need! (Especially when what you need isn’t readily available in your pantry or even at the regular grocery store, although these ingredients are findable nowadays.)

If you’re picky about texture or labels, don’t think of these as brownies, because they’re not what you’ll find from a mix from the grocery store. You don’t bake ’em, and you’ll need to store them in the fridge. Just think of them as a delicious chocolate dessert that’s hard to keep your paws off of.

Call them what you want. I call them irresistible.

Betsy’s Vegan Brownies

  • 1 cup walnuts
  • 8 large OR 12 medium-size pitted dates (about 1 cup)
  • 5 tablespoons cacao powder
  • 2 tablespoons coconut milk
  • 1 packet pure stevia extract (powder)
  • pinch salt
  • 1-2 tablespoons cacao nibs (for sprinkling on top)

In food processor, grind walnuts into a flour (until it’s fine but grainy). Add dates and grind until mixture is relatively smooth (it will still be grainy).

Add remaining ingredients and mix in processor until well blended.

Spread in ungreased 8×8” pan. Press cacao nibs on top.

Store in refrigerator.


DemetriosMatsakisQuoteSCIENCE

I’d never thought much about the leap second until last week, but I’m just enough of a science geek (or maybe just an information junkie) that this headline intrigued me: “The origin of leap seconds, and why they should be abolished.”

Also, I like the guy who Tweeted it, because he always has something interesting (and usually amusing) to share.

The article is a bit longish, but it will answer most – if not all – of the questions you’ve ever had about the leap second, including how and why it was born and why it should die.

And just for kicks, be sure to watch the 6-minute video with Demetrios Matsakis (“The Timekeeper”). He’s a hoot, in a dry, scientist sort of way. The other video (less than 2 minutes) is fun, too.

For something to stimulate your inner scientist …

Check it out: The origin of leap seconds, and why they should be abolished


FINANCES

People love their cars, and this is the season for big treks across the good ol’ US of A. In this tip, my favorite frugal guru, Mary Hunt, helps us keep a bit of our hard-earned cash when we visit the gas pump, even if the trip we’re taking is just across town.

Check it out: 10 Easy Ways to Save Fuel

That’s it for this week, kids. I hope you found something useful or at least interesting. Until next time …

ToWellWithYouSignatureTurquoise56pt

Share this post: