Author Archives: Jodee

About Jodee

After thinking about various ways to share my memories, I began to write my blog, Learn from yesterday, live for today..... I started writing this blog, for the most part, to share my life experiences with family and friends, a journal of my experiences, but gradually the idea grew into sharing it with everyone. It's just about day to day living and sharing with loved ones the ordinary things that make every day memories. My blog covers everything from cooking family recipes to travel memories and more. Throughout this journey called life, each of us experience many things and what we take away from those experiences makes us who we are today. My journey has had its up and downs like so many of us and as a result, what I have learned from my experiences has shaped my perspective of life. I invite you to take a look and see what I have shared so far. Hopefully, you will enjoy the experience and share this new adventure with me! Jodee

Red Potato Salad with Vinegar and Olive Oil…Plus a Little Something Extra!

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By Jodee Weiland

We were about to have a barbecue with family, and I had everything picked out for the menu.  Actually, I had everything picked out to make except one thing, and that was what type of potato dish.  I didn’t want to make baked potatoes again, but a potato salad like the one mom used to make didn’t seem a very healthy alternative.

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Don’t get me wrong it was delicious with eggs, mayo, mustard, onions and celery, but not good for a heart healthy diet, and that is what we try to follow in our house these days.  With that in mind, I came up with an alternative.

I decided to use red potatoes, olive oil, Dijon mustard, fat free Miracle Whip, green onions, and celery.  I wasn’t sure how this would turn out, but I played it by ear, and by the time I finished making this new potato salad, I had to stop my husband from eating too much.  After all, I wanted enough left for the guests who were coming the next day.  So here it is, and this is what I did to make our healthier version of potato salad.

Red Potato Salad with Vinegar and Olive Oil…Plus a Little Something  Extra!

4 pounds red potatoes cooked and cubed with skins
3/4 cup of celery chopped
1/3 cup green onions chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 teaspoon black pepper
1/2 cup fat free Miracle Whip
1/8 cup Grey Poupon Dijon mustard
1 chopped green onion to sprinkle over top of finished recipe

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Wash and boil the red potatoes in lightly salted water for about 20 to 25 minutes in a covered pot.  When done, drain the potatoes and run cool water over them.  Once cool, cube the red potatoes with skins.

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Chop the green onions and celery while the potatoes are cooking.  When the potatoes are cooked and cubed with skins, put them in a large bowl.  Pour olive oil and vinegar over the potatoes and stir.  Add the chopped celery and green onions to this.  Then add in the black pepper, fat free Miracle Whip, and Grey Poupon Dijon mustard.  Blend all of this together stirring gently.  Once blended together, put your red potato salad in a serving bowl.  Sprinkle lightly with a little black pepper and one chopped green onion.  Refrigerate until ready to serve.

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This recipe for potato salad is not only tasty, but a lot healthier than the mayonnaise based potato salad I grew up eating.  It is also healthier than store bought potato salad.  I know both of these may be a favorite of yours, but I truly believe if you give this alternative a try, you will find it to be very tasty and definitely healthier.  If you do decide to give it a try, I hope you like it as much as we do and enjoy!

4th of July Red, White, and Blue Jell-O Mold…Easy and Tasty!

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By Jodee Weiland

This is the easiest Jell-O mold to make when having a 4th of July celebration!

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When I was little, my mom made this Jell-O mold in red, white, and green, but back then there was no blue Jell-O available.  She also used lemon, since pineapple flavor was not an option.  Of course, her color choice could have had more to do with the fact that we were Italian, but I think if she could have done red, white, and blue for the 4th of July, she would have.  Today your choices are unlimited compared to what she had back then.

Unlike many of the recipes today for the white band, she never added cool whip or yogurt.  She simply added cream cheese, which gave her middle band a nice creamy flavor and was always my favorite.  I remember eating the red and white, but I always left the green behind.  Admittedly, green would be the choice color for the Christmas season, but I prefer the blue over green.

Making this recipe is easy and fast.  Here’s what you need to do when making your red, white, and blue 4th of July Jell-O mold.  If you have a regular size Jell-O mold like I do, you will use three 3 ounce packages of Jell-O like I did, but if you have a larger Jell-O mold like my mom had, you will use three 6 ounce packages and double the cream cheese.  I have the Tupperware mold that makes it easy to plate your Jell-O mold.  Either way, it’s easy!

4th of July Red, White, and Blue Jell-O Mold…Easy and Tasty!

1 three ounce package of raspberry Jell-O  (any red gelatin)
1 three ounce package of pineapple Jell-O  (any yellow gelatin)
1 three ounce package of blueberry Jell-O  (any blue gelatin)
1 eight ounce package cream cheese
Water as directed on Jell-O box

Optional:  You can add fruit to the layers if you would like, but then add less liquid to each layer.

https://learnfromyesterday.comDissolve the three ounces of raspberry gelatin in one cup of boiling water.  Once dissolved, then add one cup of cold water.  Pour into the mold and allow one to two hours to set or more in the refrigerator.

For the second layer, the process for the pineapple gelatin is the same as it was for the raspberry with one additional step before pouring it into the mold.  Once the pineapple is done, blend into it one eight ounce package of cream cheese with a hand mixer.  When thoroughly blended pour in your second (now white) layer of the mold.  You may have some left because you added  cream cheese.  I always put the extra in a small bowl and let it set as well. You need to leave about an inch for the blueberry gelatin.  Be sure the first layer is set prior to pouring in the second.  Allow one to two hours to set or more in the refrigerator.

For the final layer, do the same process with the blueberry gelatin as you did for the raspberry and when ready, pour the last layer into the mold.  Once again, be sure the second  layer is set prior to pouring in the second.  Small specks of white rising to the top of the blue should not show once the mold is flipped later.  Allow one to two hours to set or more in the refrigerator.

When ready to serve, put the mold in warm water in your sink for just about a minute, and then with a plate over the top of the mold, carefully flip your mold over on to your plate.  This process may vary slightly depending on your mold.

https://learnfromyesterday.comAll you have to do now is serve and enjoy your red, white, and blue Jell-O mold!  It will make an attractive dish for your 4th of July table and will taste great.  It is decorative and tasty, but best of all it is easy to make.  The kids especially enjoy this dish, but the grown-ups will enjoy it as well!  Have a safe and happy 4th of July and enjoy!

 

Grilled Corn on the Cob with Jalapeno Lime Seasoning…Spice It Up!

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By Jodee Weiland

Everyone loves corn on the cob, but lately I keep seeing recipes all over the internet using seasoned butter, mayo, and so much more to make an all-time favorite for most of us.

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Now I am truly a health nut, and I come by it honestly, because my little Italian mother, who lived to be ninety, was a health nut long before it was ever popular.  In fact, there was no internet when she was what we today would call a health nut.  She would work all day, and then at night while she watched the news, she would get down on the living room floor and exercise.  She also did Jack La Lanne exercises for those of you who remember that name.  Now he sells and promotes juicers.

But my mom, Tess as my father called her, not only exercised, she cooked and ate healthy as well.  We didn’t go out to eat much, but when we did it was never fast food.  If we ate out it, it was at a sit down restaurant and usually Italian.  Both my parents lived to be ninety, and I’m sure that was due in large part to using mostly extra virgin olive oil, lots of fresh fruits and vegetables, plenty of nuts and beans, fresh breads, and only what was considered healthy meats or fish at that time.  My father loved to cook hot peppers in olive oil, and make a pepper sandwich on Italian bread for a meal.

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So when I decided to grill corn on the cob, I eliminated the butter and the mayo, and still ended up with a very tasty and delicious version of grilled corn on the cob.  Most people would taste it, and if I didn’t say anything they would think it had butter on it, but my recipe does not.  Don’t get me wrong, those other things are great if that is what you prefer, but being a health nut like mom, I prefer extra virgin olive oil.

https://learnfromyesterday.comSo here it is, my version of Grilled Corn on the Cob with Jalapeno Lime Seasoning, a blend of granulated salt, garlic, onion, jalapeno pepper, and lime powder.  Believe me when I say, this is not rocket science; it’s just one of my preferred methods to prepare corn on the cob.  I found this particular blend at the Farmer’s Market and have used it on numerous grilled meats and vegetables, as well as on Kale Chips.  It’s great!  Can’t wait to try and make my own using dehydrated ingredients, but that will have to be another post in the future.

Grilled Corn on the Cob with Jalapeno Lime Seasoning

Fresh corn on the cob
Extra virgin olive oil
Jalapeno Lime Seasoning

That’s it!  That’s all you need, and the rest is easy!  Just clean each ear of corn.  Then put it in a shallow dish with 1 to 2 tablespoons of water.  Cover loosely and microwave for about two minutes.  Drain any water from the dish.  When the corn cools slightly, rub olive oil on each entire ear of corn.  Sprinkle on the Jalapeno Lime Seasoning to taste, and your corn is ready for the grill.  Grill the corn for about four minutes turning it from side to side during this time.  Once done, it’s ready to eat!

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This is so easy.  Anyone could do it.  Usually when you grill, your focus is on the meats, so doing this part way in the microwave means less time on the grill and an easier option when cooking other things as well.  This recipe is great, and we know when we eat it, it is healthy as well.  So if you decide to give it a try, remember you can change up the seasonings, but use olive oil and stay healthy!  Try it, and I’m certain you will be surprised that this is as good as using butter, and in my mind better.  Try it, and enjoy!