Wednesday, April 25, 2018

Asparagus, Shopping, Lunch.

It was so sunny and nice on Sunday and Monday I had hope for the asparagus, but today was dull and damp. Oh well, I guess it will grow when it grows.

Didn't do much of anything today except our usual shopping when I think I purchased the store again.  Luckily I had $50 in points which reduced our bill somewhat.

I was looking at some lunch recipes, including salads and I remembered when I used to work Matt would often make a salad for me to take. I remember the first occasion when I took the lid off the Tupperware with my salad and Matt had shaped a carrot and some grape tomatoes to look like something somewhat intimate!! Luckily the girls with whom I ate lunch thought it was hilarious. That was such a long time ago now. Here is an interesting lunch which I wouldn't have minded back in the day.

Crunchy Fish and Creamy Coleslaw Wraps

Fish tacos are all the rage, but we’ve done one better…we’ve got a fish taco all wrapped up in a tortilla! Sole is breaded and baked, a quick and tangy cabbage slaw is whipped up and all are
wrapped up in a tortilla along with juicy tomatoes and creamy avocado. Tacos have nothing on this scrumptious sole’n’slaw sandwich!

Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 Tbs olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1 ½ lbs sole fillets, sliced into strips
Creamy Coleslaw
½ cup mayonnaise
½ cup sour cream
2 Tbs cider vinegar
1 Tbs honey
1 Tbs fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley
6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

1. Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2. For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3. To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

Source: Zoomer

Have a great day

Tuesday, April 24, 2018

Egypt, Facebook, Weather, Asparagus, Bowling.

I have been learning more about Egypt over the last few weeks. First there was the film about
Howard Carter and his discovery of the tomb of King Tutenkhamun, then there is the series "The Story of Egypt" which is showing on Sunday evenings on TV Ontario - Professor Joann Fletcher is exploring Egypt and it's rises and falls. Something I learned last night, most of the grave robbing was done by the priests who wanted/needed the gold in the royal tombs so the mummies were unwrapped, stripped of anything of value, re wrapped in linen and then all basically chucked in a heap. Fortunately they did not find Tutenkhamun's tomb. Then it turns out that this tomb's priceless treasures were probably not for him at all but from other regalia. For instance the golden mask, with which we are all familiar, has pierced ears which has led them to believe that the original mask was made for Nefertiti and then re worked for Tutenkhamun.

I was thinking just how pernicious Facebook is. I try not to go there too often but every so often I either need to contact someone or a message comes through and once I get there and do what I have to do, I find myself going down the page checking on what people are saying at the moment. Three hours later.... an exaggeration, but it is so easy to get caught.

On Sunday I phoned the farm where I buy fresh asparagus. The snow is beginning to clear and today the weather was quite warm and sunny. It even reached 18°C. The farmer said to call back around May 5 or keep an eye on their Facebook page. Today he posted a picture of the rhubarb just poking its head up through the straw. A year is such a long time to wait. People were wearing shorts today and Matt didn't wear a jacket. I teased the bowling alley owner that someone else had gone into shorts before he had. He is always first and last each season. My bowling, by the way, was appalling. I didn't reach my average once. Mind you I was aching somewhat more than usual, don't know if that made a difference.

I'm always on the lookout for something different for breakfast and this recipe fills the bill.

Artichoke and Egg Tartine

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can't find frozen, be sure to rinse canned artichoke hearts well—they're saltier than
frozen. Serve with hot sauce on the side, if desired.

1. Heat oil in a small skillet. Add artichoke hearts, scallion, oregano and pepper; sauté until hot. Spread on toast and top with eggs.

Author: Breana Lai
Source: EatingWell Test Kitchen

Have a great day