Tuesday, March 11, 2014

NEW: I Have Alzheimer's Page

Dear Friends,
We can not say, you are not alone, enough. Over the past year our national program staff, early stage Alzheimer's advisory members and web developers created a website for individuals with Alzheimer's disease and dementia. Here is the opening video:

Here is the link to the I have Alzheimer's page: http://www.alz.org/i-have-alz/i-have-alzheimers-dementia.asp

You are not alone.

Please share!


One Pot Wonder: Jambalaya
When you travel the country, and even around the world you discover that even though each culture has different names for favorite dishes - there so many common themes. For example, the easy to take to work meal - in the West Virginia coal mines it was the pepperoni roll, in the cotton fields of Mississippi it was the tamale - small, portable, one-handed consumption and delicious. Jambalaya is no different, every culture has a "throw what you have on hand to make and inexpensive meal" dish. Jambalaya happens to be the one I grew up with. It is so easy to make, it will become a week night favorite. 

This is a list of my favorite ingredients, but you can sub out whatever protein & vegetables you have on hand. This recipe fed four hungry people.
  • 1 large chicken breast (cut into bite size pieces)
  • 2 links of chorizo (Andouille is my fav, but other types of smoked sausage is also very delicious)
  • Olive Oil for pan
  • 1 small onion
  • 2 garlic cloves
  • 4 celery stocks
  • 1/2 bag of okra
  • 1 can of diced tomatoes
  • Bay leaves
  • 1 tbs. Creole Seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp (or more) hot sauce
  • 3/4 c. rice (or quinoa is tasty too)
  • 1 cup chicken stock
  • 1 cup water
  • Salt & pepper to taste
  • 12-15 peeled shrimp
How To
Heat a large saucepan to med/high heat. When the pan is hot pour in 1-2 tbs of oil, and add chicken. Allow the chicken to brown, then add sausage to brown. A lot of people take the meat out at this point. But...I think it tastes better if you just make it all in one pot. Add the onion & garlic followed by celery and okra. When the onions begin to turn translucent, add the diced tomatoes - including the juice. Add bay leaves, creole seasoning, salt and pepper, Worcestershire & hot sauce. Cook for an additional 5 minutes. Then add rice and liquid, bring to a simmer. Allow to simmer for 20 minutes or until rice is soft. (Warning, if you use brown rice, it will have to cook FOREVER!) At the very last moment add the shrimp and allow to cook until the shrimp turn pink! Serve with a heaping slice of cornbread. 

Until next week, 
Laurel K. 

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