Reviews

Book Review: Under the Overpass

I am embarrassed to admit that I received a complimentary review copy of this book, Under the Overpass by Mike Yankoski a really long time ago from WaterBrook Multnomah Publishing Group’s Blogging for Books program. I’m not quite sure what happened, but grad school plus the heavy subject matter of this book resulted in me taking a long time to read it, and an even longer time to process it enough to post a brief review.

Under the Overpass Review | The Pajama Chef

Here is a description of the book from the publisher:

Ever Wonder What it Would Be Like to Live Homeless?

Mike Yankoski did more than just wonder. By his own choice, Mike’s life went from upper-middle class plush to scum-of-the-earth repulsive overnight. With only a backpack, a sleeping bag and a guitar, Mike and his traveling companion, Sam, set out to experience life on the streets in six different cities—from Washington D.C. to San Diego— and they put themselves to the test. For more than five months the pair experienced firsthand the extreme pains of hunger, the constant uncertainty and danger of living on the streets, exhaustion, depression, and social rejection—and all of this by their own choice. They wanted to find out if their faith was real, if they could actually be the Christians they said they were apart from the comforts they’d always known…to discover first hand what it means to be homeless in America. Mike and Sam’s story is gritty, challenging, and utterly captivating. What you encounter in these pages will radically alter how you see your world—and may even change your life.

In general, I did enjoy this book and appreciate that it made me think a lot about the reality of homelessness in our society, and the role of faith in the equation as well. However, I really do not think that I agree with the premise of the “experiment” that drives this book, and that is what led to me to a slow reading time and even slower review. Though the author grapples with his ability to go in and out of a homeless situation by his personal choice [knowing that he will only be living that way for a set period, and though he does examine how he feels about using resources that are supposed to help those who really, truly are homeless and have no other option, this choice just doesn’t settle well with me. Despite that, I do recommend the book though, because it put individuality on homelessness. It gave a name to the faceless people we all see at interstate exits or along city streets. It reminded me that situations that lead to the condition of homelessness vary, and are not all related to the usual [assumptive] suspects like drugs, alcohol, etc.

One of the reasons this book was challenging to me was that my town has a sizable population of people experiencing homelessness–extremely large in proportion to the size of the town, because of its location in the state. As a result, there is division amongst the residents of the town about “what to do with the homeless,” with suggestions ranging from supporting the local homeless ministries and shelters to ignoring them so they go away to busing them to California or an equally far-off place.

My personal belief, developed through years of prayer and conviction from God, is that we need to do what we can to help. Period, end of story. In the moment, the type of help can vary. I have given cash, food, and gloves to people standing on the street, holding signs at stoplights. I have purchased grocery gift cards to give away, too. I have also spent time talking to a few men and women who sometimes hang out near our church, and have offered leftover food to them, which is almost always accepted. My husband and I have donated money, toiletries, clothes, and blankets to a local Christian shelter. I’ve read online about making “blessing bags” filled with necessities like socks, soap, granola bars, etc. to keep in your car and give away as needed, and I would like to do this. Obviously as a woman, what I can do on my own can be limited at times due to safety concerns, but that aside, I do these things because I believe my faith compels me to do so. I almost didn’t share this in my review, because I don’t want people to think I’m a saint [believe me, I am far from it] and I know that some people may consider help in any form [aside from giving to a shelter] to be foolish. I believe that we are only responsible for what we do. At times I give out of genuine compassion and love, but other times I give because I feel a nudging from God to do so. I am only responsible for my reaction to Him; I am not responsible for how others use/misuse what I give. I know that might be controversial, and I know that to an extent, that argument is flawed and faulty… but isn’t so much in this life?

I’m having a hard time ending this review, and an equally hard time being concise, so I’ll just end with this. People are people. Seeing people experiencing homelessness can be hard, and as a way to cope I believe we often judge them and rationalize out why we can’t help. I do that too. Even though I just shared some of the ways I have “helped” people, there are times when I don’t, even when I feel like I should. I am not perfect, but fortunately I have Christ. When I am tempted to judge or label people in different situations than my own, it sounds cliched and cheesy but I try to put myself in their shoes. This book was one of the first shifts in my thinking about what it takes to stand on a street corner, or to go to shelter, or to go through a dumpster… or to even shop at Goodwill. I shop at Goodwill periodically for fun, for a challenge, for a good deal, for something unique. Not because I have to, or can’t afford anything else. I can’t imagine not having a choice. I can’t imagine the potential for shame and hopelessness in those situations–whether it’s poverty experienced in or out of homelessness, no matter what circumstances led to that reality. Even though I don’t agree with everything in this book, I am glad I’ve read it for it has really caused me to think about things and become more Christlike.

If you’d like to read more about the book and download the first chapter, click here. I’d also love to hear your thoughts in the comments! Happy Wednesday!

Disclosure: I received this book for free from WaterBrook Multnomah Publishing Group for this review. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to WaterBrook Multnomah Publishing Group for the chance to read this great book! 

Breakfast, Muffins, Recipes

Lemon Cranberry Muffins

Man, I am so sad that I didn’t share these Lemon Cranberry Muffins during peak cranberry season!! Boo! It got buried in my post queue and I justtttt found it. What a bummer. Don’t these muffins look divine?

Lemon Cranberry Muffins2

I really have no excuse for not sharing them until now though; I made these muffins in October. But all might not be lost–I just scored three bags of cranberries for 99 cents each at the grocery store, so maybe you can find a crazy clearance sale too, or find some frozen cranberries, or maybe you’re a planner and have already frozen some cranberries for offseason baking needs. In that case: this recipe qualifies. However…. if you’re cranberry-less, do not despair. Read on, be sad for a minute, bookmark this recipe for the fall…and comfort yourself by gazing at my cute kitty hanging out on a pile of blankets.

Sheba | The Pajama Chef Isn’t she so pretty? I think so, but I’ll admit I’m a bit biased.

But back to these muffins… cause they’re pretty too, I think. Pretty and yummy! Did you get a glimpse of these colors? Wow! And the colors aren’t all there is to it. Each bite of these decadent muffins is absolutely incredible. Have you ever had yogurt cake before? I made a lime yogurt cake in the early days of this blog [read: the post is a wee bit embarrassing, but such is life, eh?]. If yogurt cake is new to you, you must try it. It’s a moist, soft, and fluffy with a fabulous crisp top… and it’s made with little [or no] butter. Cray cray! I’ve always loved yogurt, and this is just another reason why.

Lemon Cranberry Muffins | The Pajama Chef

Now, I’m sure the lemon muffin is absolutely perfect as is. Sweet, with a little tart bite. But really, they are a little incomplete. That’s where the tart cranberries come in. These little berries really liven up a traditional muffin. I love how they pop in your mouth with each bite. 🙂 When I read the recipe called for whole cranberriesI was a bit skeptical, and almost chopped them up, but I’m so glad I didn’t, because the whole berry really makes the muffins special. I love that these muffins are sweet and tart all at once, but if you want more sweetness, check out the original recipe for a glaze that will likely take these over the top!

I’m sure if you’ve read my blog for any length of time you’ve picked up that I love muffins… and everything I post on this blog is something that we have loved. But truthfully, not everything is make again. I’m sure you know those recipes. Things that are too good not to share, but not good enough that you crave it. Well, these muffins do not fall into that latter category. They are definitely make again winter after winter, year after year… in fact, I think I’ll be making them again soon! They are a perfect portable winter treat. Enjoy!

P.S. I keep forgetting to link this up, and this ‘P.S.’ is even an edit to the original post… but have you seen my interview with Healthy Page? It went live last week [I am so behind] and I’d love for you to check it out! What a great site. I am honored to be featured! Thank you, Healthy Page!

Lemon Cranberry Muffins [from Food Republik]
click to print

Ingredients:

  • 1/2 cup vanilla yogurt
  • 2/3 cup sugar
  • 3 large eggs
  • 1 1/2 tablespoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canola oil
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 cups fresh cranberries

Directions:

Preheat the oven to 350 degrees. Line muffin tin with paper liners or grease with cooking spray.

In a large bowl, beat together yogurt, sugar, and eggs. Then add lemon zest and vanilla extract. Lastly, stir in oil.

In a smaller bowl, stir together flour and baking powder. Gently fold into wet ingredients and stir until just moistened. Add cranberries and stir until combined.

Spoon batter into prepared muffin cups, then bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool completely on a wire rack, then store in an airtight container for up to 3 days before freezing the leftovers.

Time: 35 minutes [10 minutes active].

Yield: 14-16 muffins.

Notes: Original recipe called for plain yogurt. Since I used [sweetened] vanilla, I decreased the sugar. If you use plain yogurt, you may want to increase the sugar to 1 cup to match original recipe.

This recipe is linked up with Weekend Potluck.

Menu Plans

Menu Plan

Menu Plan | The Pajama ChefWeek of January 14

Monday: leftovers–we have so many
Tuesday: out to eat with friends
Wednesday: stir-fry
Thursday: stovetop mac & cheese with broccoli
Friday: breakfast for dinner… I want pancakes!
Saturday: out to eat with friends
Sunday:  driving my brother-in-law back to Chicago…so I imagine we will be eating out again. so crazy…lots of eating out this week!

Chicken, Main Dishes, Recipes

Mexican Cornbread Pot Pie

So, when I shared my Chicken Tinga Tacos on Monday, I also mentioned that I made some pretty awesome leftovers with them. But here’s the catch: this doesn’t look like leftovers!! Score! Because, who really likes leftovers, anyways? I tolerate them, [though some are pretty tasty]… but seriously. It’s always more fun to make something new. This Mexican Cornbread Pot Pie does not resemble leftovers to me at all though. Not one bit. I mean, come on. Look at it! It’s a whole new meal, baby. Would this fool you? It’s just so beautiful! And it tastes good too. 🙂

Mexican Cornbread Pot Pie | The Pajama Chef

Think spicy, juicy meat plus crisp vegetables, and flavorful black beans. That’s like, all my favorite things right there. But you know what really took this leftover makeover from tolerable to fabulous? That thick, cheesy layer of cornbread smack dab on top. Ohhh yes. I’m kind of on a cornbread kick lately. We made a batch for a party last Thursday, and it was all gone [except three sad little pieces, which I promptly ate immediately] by the time we got home, so when I was searching for dinner ideas on Friday, cornbread was my first thought. Problem was, I had used up all the honey for the cornbread the day before!! Oh man. What kind of cornbread doesn’t require honey?!? Oh, that’s right. CORNBREAD pot pie topping! Much better than regular ‘ole crust, and probably healthier for you. Or something like that.

Mexican Cornbread Pot Pie | The Pajama Chef

I know this recipe isn’t original [though I proudly didn’t consult any recipe, except that off the side of the corn meal packaging]. I know my photos were taken in the waning daylight, and are not all the impressive. I know that the veggies are frozen and maybe not the most gourmet. But this is just good food, people. And I think you should try it soon! That’s all.

Enjoy! 🙂

Mexican Cornbread Pot Pie [cornbread adapted from the Kroger package of corn meal]
click to print

Ingredients:

  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cooked chicken [I used this recipe]
  • 2 cups frozen mixed vegetables
  • 1 cup water
  • 2 teaspoons taco seasoning
  • 1/4 cup + 2 tablespoons corn meal
  • 1/2 cup + 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 egg white
  • 2 tablespoons canola oil
  • 1/4 cup shredded cheddar cheese

Directions:

Preheat oven to 400 degrees. Grease a 10 inch round baking dish with cooking spray.

In baking dish, combine black beans, chicken, and vegetables. In a measuring cup, mix together water and taco seasoning. Pour water over the black bean mixture.

Next, stir together corn meal, flour, sugar, and baking powder. In a separate bowl, whisk the milk with the egg white, then add oil. Fold the wet ingredients into the dry until just combined, then spoon over black bean mixture.

Top with cheese, then bake for 25-30 minutes or until cornbread is golden. Serve immediately.

Time: 45 minutes.

Yield: 5-6 servings.

Note: If you don’t have leftover shredded chicken, you could just cook up a chicken breast and shred it for this recipe, then mix in some salsa or spices for some extra flavor.

This recipe is linked up with: Weekend Potluck.

Chicken, Main Dishes, Recipes

SRC: Chicken Tinga Tacos

Whoa, it’s been awhile since I’ve done a recipe post! Since before Christmas, in fact. Between Christmas, and my little sister’s wedding[!!!], and a quick trip to Chicago with my parents and Ben for New Years’… I’ve been busy. And got sick. 😦 But now it’s back to real life… and that means plenty of recipes! To start off the new year, it seems fitting to begin with a dose of the Secret Recipe Club! We took a break in December, but I’m so happy to be back in the swing of things. I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a great community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month, my assignment was for Holly’s blog, PheMOMenon. Holly is a mom of three, and uses her blog as an outlet to “conquer [her] world, one recipe at a time.” Sounds like a good thing, if you ask me!! I had a hard time deciding which recipe to choose, because it’s no lie to say that everything I looked at sounded so amazing! If I had my act together and made this recipe in December, before I OD’d on sweets, I probably would have made these crepes or this Sugar Plum Puff Pastry. YUM. Definitely pinned.

Instead of sweets, I decided to make a flavorful, spicy taco dish as our first home-cooked meal of 2013. Holly’s Chicken Tinga Tacos are absolutely incredible, and so super easy. I had never heard of chicken tinga before, but I had a suspicion that it was something legit, so I turned to the powers of Google to learn that it is a traditional Mexican dish of shredded chicken in a tomato and chili chipotle sauce. The source of that knowledge, Muy Bueno Cookbook, is definitely a site to check out too. But back to Holly.

Chicken Tinga Tacos | The Pajama Chef

Normally, to make a shredded/marinated chicken dish like this, I would throw these ingredients in the crockpot to marinate and cook all day long. In fact, I’ve made many similar Mexican-inspired shredded chicken recipes that way…and they are good. But sometimes the crockpot leaves everything tasting kinda the same, if you know what I mean. Or is that just me? Regardless, there’s just something to be gained by preparing this meal on the stove.

Chicken Tinga Tacos | The Pajama Chef

Instead of all day like a crockpot would take, the whole meal came together in less than an hour, most of which was idle simmer time. The taco meat was smoky, juicy, and pretty much perfect. And while our first-day tacos were super, I must say the leftovers may have been even better, as these flavors got better over time. As a special bonus, I’ll be sharing one of my leftover recipes on Wednesday… so be sure to come back for Mexican Cornbread Pot Pie. It is so good! Enjoy!

Chicken Tinga Tacos

  • Servings: 6-8
  • Print

from PheMOMenon as appearing on Smart Balance’s blogger recipe contest on Facebook

Ingredients:

  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chipotle salsa or 2 chipotles in adobo, pureed with a 6 ounce can tomato paste
  • 1 cup low sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts [Holly used thighs]
  • tortillas
  • lettuce, cheese, sour cream, salsa, pico de gallo, guacamole, etc. for serving as desired

Directions:

Melt butter in a large skillet or dutch oven set over medium heat. Then add onions and garlic, and season with black pepper before cooking until soft, about 5-6 minutes. Next, reduce heat to low and add salsa and chicken broth. Simmer for 10 minutes, then add chicken to the pan.

Spoon salsa mixture completely over the chicken, then cover pan with a lid. Simmer, covered, for 35 minutes or until chicken can be easily shredded with a fork.

Shred the chicken in the sauce with two forks, then simmer for another 5 minutes. Serve in warmed tortillas with toppings of your choice.

 

Be sure to check out the other fabulous recipes posted today [click below] for this week’s SRC reveal. Have a great day!


This recipe is also linked up with: Weekend Potluck.