Thursday, July 19, 2018

Useful Tip

I came across this the other day. When cooking ground meat, i.e. beef or chicken, the instruction is usually to make sure the meat is cooked through and broken up. Always something of a pain. The tip is to use your potato masher whilst frying the meat in order to help break it up.

Unfortunately the last 24 hours haven't been good for me. Didn't sleep well because of nausea then when I got up spent most of the morning asleep. I didn't realise before that it is possible to suffer after effects from a Colonoscopy. My stomach area, particularly at the top, feels as though someone has been beating me. Inside of course. We didn't go bowling, I just wasn't up to it. Will try again tomorrow perhaps. Must admit I have been asleep most of the day. I called the office of the gastroenterologist and never got a reply!!! I have never heard anyone complain of after effects before but did some googling and it is not unknown.

This is the dish I hope to prepare on Friday, I have all the ingredients. I thought I had posted this before, but seems I was wrong.

Thai Pineapple Shrimp Curry

Green curry paste is the base of the flavorful sauce—look for it in the Asian foods aisle of your

3 Tbs canola oil, divided
2 Tbs green curry paste
1 13.5 oz can light coconut milk, well shaken
2 Tbs granulated sugar
2 Tbs fresh lime juice
1 Tbs lower-sodium soy sauce
1 1/4 lbs peeled and deveined tail-on raw medium shrimp
1 1/2 cups chopped yellow onion
1 1/4 cups chopped red bell pepper
2 cups fresh pineapple chunks
1/2 cup chopped fresh cilantro, divided
3 Tbs thinly sliced scallions
3 Tbs chopped unsalted roasted peanuts

1. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

2. Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

3. Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Servings: 4

Source: Cooking Light

Have a great day

Wednesday, July 18, 2018

Mandarin, Cannabis, Shrinking Me, Bowling,

The Mandarin are still celebrating Canada Day - they do so from July 1 to July 31. We went there for lunch today with the friends who had helped us driving us from the hospital. Much to my surprise, with my painful legs, I managed to serve myself at the buffet quite easily. I got a few slices of chocolate dipped bacon but was a little disappointed this year. I was also very disappointed in their Hot and Sour Soup today. Tasted as though there were something missing. Great pity, it is one of my favourite things to eat there. The Maple Glazed Salmon, one of their Canada Day specials, was delicious. I must say their spring and egg rolls made mine look a bit pathetic LOL

We then went straight to the grocery store and collected my order - Matt always collects the car and puts it back in the garage for me, long walk for me. I took the trolley full of groceries into the front lobby but couldn't get them any further. I need my cannabis, not going til July 30. Hopefully I won't have to reschedule again.

Forgot, Monday I also went for a bone density test. Went for one a long time ago, don't remember how long, and I had gone from 5 ft. 6 in to 5 ft. 5 in. Now I am 5 ft. 3 1/2 in. I am shrinking. Don't know the results of any of the other tests of course.

Matt keeps saying we won't go bowling tomorrow. Oh yes we will, I am quite determined. If I sit at the scoring table I don't have much walking to do and should manage OK. I know we took all 7 points last week although we weren't there, but what our standing is at the moment I don't know. We were at #1.

Just came across this article about getting rid of fruit flies. I know we are plagued with them, more some summers than others. Thought you might find  the article of help as well.

I thought this sounded delicious. I have never been a fan of canned tuna although I do enjoy fresh tuna. However, lobster is probably my favourite food. For most of you I would suggest buying your lobsters cooked. I also haven't a clue what Fresh Express Veggie Lover's Salad Blend is, something one would have to guess at I think.

Lobster Niçoise Salad

Steamed lobster is a luxurious swap for tuna in this otherwise-classic, veggie-loaded Niçoise salad. In a pinch—or if you don't want to deal with a giant pot of boiling water on a steamy summer day—
many supermarkets have freshly picked lobster meat at their seafood counter or in the freezer case. Serve with a warm baguette for lunch or dinner.

11 oz Fresh Express Veggie Lover's Salad Blend
3  1 1/4-1 1/2 pound live lobsters
1 lb small new potatoes
1 lb green beans, trimmed
4 cups mixed baby salad greens or arugula
1 pint cherry tomatoes, halved
½ cup Niçoise olives or other black olives
2 anchovy fillets, chopped
? tsp salt
Freshly ground pepper to taste
1 ½ tsp grated lemon zest
¼ cup lemon juice
3 Tbs minced fresh chives
½ cup extra-virgin olive oil

1. To prepare lobsters: Bring 4 inches of water to a rolling boil in a very large pot. Add lobsters, claw-side down; cover and cook until a leg pulls out easily, 14 to 16 minutes. Remove from the pot. When cool enough to handle, remove the tail and claws from the body. Cut open the tail with kitchen shears. Insert a fork into the tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claw and knuckle. (The body is delicious to snack on: pull off the legs, crack open the body and eat the bits of meat inside.) To prepare potatoes & green beans: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Remove to a cutting board to cool. Add more water to the pot, if necessary, so it's at least 1 inch deep. Add green beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly. When the potatoes are cool enough to handle, cut in half, if desired. To prepare vinaigrette: Mash anchovies and salt in a medium bowl using the back of a spoon. Stir in pepper, lemon zest, lemon juice and chives. Whisk in oil in a slow steady stream until well combined. To assemble salad: Arrange greens on a serving platter. Top with the lobster meat, potatoes, green beans, tomatoes and olives. Spoon about ¼ cup of the vinaigrette over the top. Serve the remaining vinaigrette on the side.

2. To make ahead: Refrigerate cooked lobster, green beans, potatoes and vinaigrette separately for up to 1 day.

Servings: 6

Author: Kathy Gunst
Source: Eating Well Magazine

Have a great day