Lagom

This is the article I wrote that was published in the latest issue of Geez Magazine.

 

Lagom is a Swedish word that means “just about right,” “enough” or “adequate.” I dream of a world where there is lagom for the “least of these,” including those who are chronically ill or have chronic pain, some of whom live at or below the poverty line:
Enough that no one with a chronic illness has to choose between eating and buying medications.
Enough that no one becomes homeless because of the cost of medications and treatment.
Enough compassion so no chronic pain sufferer seeking relief in the ER is treated like a drug addict or refused treatment.
Enough that no diabetic has to reuse their needle.
Enough such that patients who can’t afford insurance or benefits, but who are prescribed daily medications, don’t threaten their health by either not filling the prescription or rationing the pills.
Enough support and understanding from loved ones.
Enough training on chronic pain in med school so that medical doctors are better trained than veterinarians.
Enough awareness and education for those who are pain-free to walk a mile in the shoes of someone with a chronic illness or chronic pain.

Chicken Vegetable Soup with Quinoa

4 cups chicken broth

1 small chicken breast, cooked and chopped

1 small zucchini, diced

2 medium carrots, diced

1 onion, diced

1/2 red pepper, diced

1/2 c. quinoa, rinsed

1 tsp. each salt and pepper

1 T. each dried basil, oregano and cilantro

1 tsp. garlic powder

2 T. oil or margarine

Combine all ingredients except chicken in a large pot.  Bring to a boil, then simmer for approximately 30 minutes until quinoa is done and the vegetables are tender.  Stir in chicken.  Makes 2 – 3 servings.

Italian Chicken

Layer in 9 x 13 pan:

2 zucchini

1 pepper

4 small chicken breasts

Sprinkle with oregano, basil, salt and pepper

 

Spread with 1 1 /2 cups pasta sauce:

Cover with foil. Bake at 350 for about 40 minutes or until chicken is done.  Remove foil for the last 10 minutes of cooking. Sprinkle with Parmesan cheese.  Serve with rice or pasta. Serves four.

 

Lime Pie

I used regular limes vs. key limes for this recipe.   It was quite tart. I’m wondering if key limes are a bit sweeter. Key Lime Pie is a favorite dessert of my husband’s, and I made this recently for his birthday party. Even though I didn’t use key limes, he – and our dinner guests – still enjoyed it.

2 cups graham cracker crumbs

1/2 cup butter or margarine

Graham Crumb Crust-the best and easiest crust to make

4 large eggs, yolks only

14 ounces sweetened condensed milk

12 key limes, juiced or ½ cup fresh lime juice (2 limes, juiced in my juicer = 1/2 c. of lime juice.)

2 tsp lime zest

Ready to bake in the oven

1 cup whipping cream

Preheat oven to 350.

Mix the crumbs and butter together.  Press into a 9 inch pie dish.  Bake for 12 minutes until the pie shell is golden.

Meanwhile, beat the egg yolks with an electric mixer until they lighten in color and thicken.  Add the condensed milk and ½ the lime juice, and whisk until combined.  Add the remaining lime juice and the lime zest.  Mix to combine thoroughly.

Pour the lime mixture into the pie shell, and bake for 12 minutes.

Remove from the oven and allow to cool.  Whisk the whipping cream until it forms soft peaks. (I used my wonderful ISI Easy Whip cream whipper, similar to this  http://www.isinorthamerica.com/consumer/products/easy-whip/en/.) Cover the lime pie with the cream and serve.  You could also top this pie with meringue instead of whipping cream. Serves 8.