Hands That Love to Cook

Yay! It’s Wednesday again! We’ve just gotten through Thanksgiving and some of us are now focused on Christmas. Bah humbug some of you might say, and trust me when I say I’ve said that before too. There has been couple of years in my life when I didn’t put up a tree until Christmas Eve and then with only a single ornament. Our lives has just become so dang busy, it’s a wonder we get anything done at all some times.

Did you venture out last Black Friday? One year I went out before dark, along with the masses and found myself around Best Buy’s parking lot in the back at the farthest corner waiting in line, for just 1 item for my son. The blessing there was that I was first in line to check out. But I think it was the last time I went out on that crazy day of the year. Amazon has become my new BFF. Yours too, I bet.

While you are thinking about what to buy for your loved ones, let’s talk about the best gift-the gift of food. Food sustains and nourishes us. We not only want it, we must have it in order to survive. And we all want to be here a long time. So why not eat something delicious, and freshly prepared?

At The Green Kitchen, we offer all services related to food.
• Weekly prepared meals.
• Meals for special occasions, births, anniversaries.
• Health challenges from illnesses to operations.
• Cooking instruction.
• Catering.

We cater to our clients’ needs. No carbs? No problem. No pork? No problem. No gluten? No problem.

I’ll leave you with this: What business do you think profits the most in January? Gym memberships! And that’s when we all make New Year’s resolutions to eat healthier. Why not start the new year off with the help of The Green Kitchen? We’d love to help you with your goals of eating better. Reach out to us at cheftammy@greenkitchenrichmond.com or 804-687-7099

Remember, food prepared with hands that love to cook tastes better!

Happy Thanksgiving

Good Wednesday everyone and the day before we all stuff ourselves with fabulous food! Do any of us eat like that the rest of the year?

There are certain foods that only appear on my dinner table until the holidays. Fresh cranberry sauce is one such dish. I love it. And of course, the bird itself. I’ll eat turkey sandwiches throughout the year, but never do I think of having a whole bird any other time of the year.

And when does everyone eat? Growing up, we used to eat earlier in the day, which allows for a great nap and then “leftovers” for dinner later in the evening.

This year, I’ve been blessed with an invitation to have dinner elsewhere and I do not have to cook. While I love the idea of not cooking, I am filled with mixed emotions about it as well. I just love to cook. And not only that, I love leftovers, especially the carcass of the bird because I make a homemade smoked turkey stock and then a Thai Soup. I’m attaching the soup recipe below. I made it for a friend one year, who when she first heard about it, the look on her face said she wasn’t going to like it. Then, after she had it for lunch the next day, she called me to rave about it and now she gets a pint every year!

The recipe came to me from the Richmond Times-Dispatch many years ago and has become a yearly staple. I highly recommend you try it.

Before I post the recipe, I want to say how thankful I am. My fundraising dinner went well. I served a great dinner to 14 hungry diners, and a representative from FeedMore attended and was able to speak to their cause. I look forward to planning another one for next year. Hope to see you there.

I also want to say how thankful I am for my children, Caitlyn and Watson Fralin, pictured here. It has been wonderful watching these two grow into the great young adults they are. I love you both.

And last we hope you’ll keep The Green Kitchen in mind for any of your cooking needs. From weekly ready-made healthy meals to catering, we listen to our clients and “cater” to them specifically. Give us a try! You won’t be disappointed. cheftammy@greenkitchenrichmond.com or 804-687-7099.  And as promised, here’s that great recipe:

ThaiTurkeySoup

Winter is Coming

Good Wednesday everyone. On Facebook today, there was a contest to see who could correctly predict the first 1” of snow that Richmond will see. What? Snow? Already? Wasn’t I just in flips flops a couple of weeks ago?

Part of me is ready for winter. Ready to hibernate a bit. Or at least have a bowl of comfort in the form of a soup, stew or chili while in front of my fireplace. How about you?

I set aside some chores or tasks until I am forced by Mother Nature to stay indoors. This winter will be no different. I used to sew a lot years ago and would like to take that up again, maybe make a couple of pairs of chef pants. I love being crafty and used to do a lot more than I do now. But, of course, the cooking career I’ve taken up is pretty crafty too.

Another project is to finally put some old photos in albums. Yes, I know that’s old school, but they will be handed down to my children one day and while they love this current electronic age, I know they will get a kick out of seeing these pictures in albums.

But until that first snow hits, I will be spending time in the kitchen, as usual. This weekend is my FeedMore fundraising dinner here at my home, 5:00pm-9:00pm, Saturday, November 18. Tickets can still be purchased by 5:00pm Thursday, the 16th on Eventbrite. https://www.facebook.com/events/119439872080632/

The event will be an intimate gathering of some great folks. I realized after planning this event, I am “competing” with Barack Obama and the Richmond Forum. Can’t say I blame anyone for attending that!

But that is what life is, right? You roll with the punches, as is said. I will still be able to cook a great dinner and the folks attending are supporting a great cause – FeedMore.

And then it’s Thanksgiving next week, where we will all overdose on turkey, dressing, cranberry sauce, green bean casserole and pumpkin pie. Be sure to tune in to next week’s blog, as I plan to share a great recipe for leftover turkey! And if you need help with your own Thanksgiving feast, be sure to give The Green Kitchen a call, 804-687-7099, or email us at cheftammy@greenkitchenrichmond.com. We’d love to help you!

Giving Thanks

Thanksgiving is 2 weeks from tomorrow. Wow, where has this year gone? And what are you thankful for?

I am thankful every day for the day itself, my children, my home and pets, my friends and loved ones, and am also blessed to be doing something I love for work – feeding people!

Every chef knows the importance of food. Some of our careers are based on presenting the diner with a beautiful plate in a great setting of a restaurant. Mine is a tad different in that I provide weekly ready-made meals to clients. Clients who don’t have the time, but some of those clients are suffering from illnesses and disease.

But there are others who suffer in the great RVA, those who count on such organizations as FeedMore, the Central Virginia FoodBank and Meals on Wheels. These families count on such organizations to feed their own.

Did you know that Meals on Wheels has been delivering now for 50 years? Or did you know that through FeedMore’s BackPack program, kids go home with a backpack of food on Fridays to ensure they have food over the weekend? Be sure to check out their link for more information for such a great program. https://feedmore.org

Food is not only for a great presentation. We must have it to sustain life and nourishment.

And at this time of year, when our giving and generosity abounds, let us remember that there are many families who don’t have enough to eat any other time of the year either. When you see the food donation boxes in local businesses, I hope you’ll give. When you are purchasing your own groceries, may be grab and extra bag of non-perishables to drop off in those boxes.

And this chef is giving in her way as well. I’m hosting a chef dinner here at my home on Saturday, Nov. 18th from 5-9. Tickets are $60 and proceeds to benefit FeedMore. Come enjoy Smoked Pork Tenderloin with Smoked Onion Soubise, Vegetable Gratin, Winter Squash Salad with Maple Vinaigrette and Pumpkin Mousse Cheesecake with a Caramel Drizzle. Tickets can be purchased on Eventbrite. https://www.facebook.com/events/119439872080632/

For more information, contact us at 804-687-7099 or
cheftammy@greenkitchenrichmond.com.

Reasons to be Thankful

This week brings yet more to be thankful for. But shouldn’t every day be like that?

I’ve just finished preparing 2 meals for a friend. This friend sadly lost one of her 21-year old children this weekend. And I can only imagine the pain she must feel.

Our children are born to us and we, as mothers, become very powerful, starting from first becoming pregnant. We grow that life inside us and when it’s time, they make their grand appearance to the rest of the world. Nothing truly prepares us for that moment.

We watch them grow, little clones like ourselves. Some times we know what the next words from their mouths will be. It truly is an incredible experience. I am thankful for mine and truly sad for my friend. I sit here, with her in mind, trying to decide what to write next. And I am nearly at a loss for words.

So I do what I do best and that is cook. Food isn’t just about the pleasure of taste. It is what sustains us. We must eat.

We celebrate with food. Birthdays, anniversaries, weddings and yes, death. If you grew up in the South, as I did, when one passes, you take the family food. A real southern tradition. It’s comforting to the ones who have lost loved ones, and it’s comforting to the one preparing the food. I have said for years that you can taste the love in someone’s food when they have enjoyed preparing it.

Fortunately for me, I have chosen such a career. One that brings me great satisfaction in knowing there are families out there nourishing their bodies with food I have lovingly prepared.

I will be delivering these meals soon, hoping my friend can taste that love.

The Green Kitchen is available to do the same for you, should the occasion arise. We can be reached at 804-687-7099 or cheftammy@greenkitchenrichmond.com.