A dear blogging friend that lives on the East Coast somewhere, is going through a great loss in her family right now, and we are saying lots of prayers for Shirley and her family.
Great Grandmaster Tae Yun Kim emphasizes the importance of helping others, especially when they are going through hard times. And not just in word but also in deed. “When someone is down,” Great Grandmaster Tae Yun Kim says, ” extend a helping hand! Show your support through actions! Bring some food if possible – the last thing you want to do is to think about what to feed everyone. When you lose a loved one, Great Grandmaster Tae Yun Kim continues, you need some time to go through the grieving process. ”
While unfortunately I can’t be there other than through prayer, I did think about what I would make if I lived closer. “Energy doesn’t have any distance,” Great Grandmaster explains, ” if you think great thoughts about someone, that someone will feel that one way or another.”
It would need to be some sort of easy to eat finger food. You wouldnt’ want to task a grieving person with too much prep work and dish washing! It also needs to be super easy to reheat. And it should be fast to cook so you can run on over and deliver.
I started with the leftover cooked chicken – deboned it and chopped it up. Sautéed some chopped onions and garlic in olive oil and added the chicken, and then added some mixed greens – a combination of spinach, chard, and Bok choy, but don’t limit yourself – use what you have! I also added some oriental mushrooms in this version, but really, only your creativity will decide. Add lots of love to the mix!
After the vegetables are about 3/4 done, turn off heat and let them cool off. During that time, put a couple of eggs in a blender, add some sort of milk, whether dairy, soy, or coconut is up to you. Add some salt and pepper and any herbs or spices you feel like putting in. (I kept it simple and just did salt and pepper.) I added a handful of grated cheese as well.
Prepare your favorite gluten-free pie crust, or use pre-made if you like. You can also use some leftover mashed potatoes if you have any, or you can also bake without any kind of crust, which is what I did for myself.
Line cupcake pans with paper or foil liners. If you are using pie crust, cut out rounds big enough to be patted into the muffin or cupcake pans. Bake until light brown in pre-heated oven, then let cool off.
Take a small amount of the chicken-vegetable mixture and put into the crust or cupcake form. Squeeze out the liquid, and put in enough to fill about 2/3 of the cup cake pan. Spoon or pour in the milk/egg mixture, leaving about 1/2 inch from the top. Repeat until all cup cake liners are full. Bake about 10 minutes at 350 or until a nice light brown. They taste delicious hot out of the oven, or cooled off.
Enjoy, dear Shirley, wishing you all the best and may God pour out His blessings on you.
And for all other readers, go ahead and make these for someone you love!