Wednesday, September 20, 2017

Sabine Women, Road Works,

Not a lot on TV on Tuesday night, PBS is doing a programme about the Viet Nam War. I wonder what kind of audience they are getting. It started at the weekend and is continuing, I don't know how long. So, we watched one of Matt's favourites, Seven Brides for Seven Brothers. It is a very enjoyable film - total romance of course. But some of the story is based on the story of the Abduction of the Sabine Women which I have just discovered was a myth. However, I had forgotten that one  thing stated in the movie is that the tradition of carrying a bride over the threshold began with that story. Now I wonder how true that is. The incident is usually referred to as The Rape of the Sabine Women but Wikipedia says that is a mis-translation of the Roman word Rapta which is more like abduction than rape. Amazing what you learn just picking up things from a movie. Anyway, we love the music and as a young woman I always loved Howard Keel who had a magnificent voice as did Jane Powell, his co-star.

Tuesday is grocery shopping for us and they have kindly pulled up all the roads and left only one way into the store. Because of this people were going through a gas station to get to the other side of the road works. I would imagine the owners of the station would be totally teed off by that. I can't believe they totally blocked off a fairly busy road rather than doing one side and then the other. I cannot imagine what all these road works are costing the city. What with the LRT (Light Rail Transport) which still isn't completed although lots of the roads are now open again.

I know lots of people out there don't like Brussels Sprouts. Never really understood why except for a short period before I realised that the water in my building distorted the taste and I started using distilled water to cook them. However, I came across this recipe and thought maybe this would help. They are, after all, so good for you.

Garlic Parmesan Roasted Brussels Sprouts

These perfectly crispy garlic parmesan roasted brussels sprouts are easy and quick to put together and only calls for a few ingredients.

1 lb brussels sprouts trimmed
2 Tbs olive oil extra virgin
1 Tbs garlic powder or to taste
1 tsp salt
2 tsp pepper ground
1/2 cup parmesan cheese grated

1. Preheat your oven to 425°F.

2. Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.

3. Place in a bowl and mix Brussels sprouts together with the olive oil, garlic powder, salt, and pepper.

4. Transfer to a baking sheet and sprinkle with parmesan cheese. Bake for 15-20 minutes.

5. Sprinkle with more parmesan cheese if preferred and serve warm.

Servings: 4

Source: Jo Cooks
Author: Joanna Cismaru

Have a great day

Tuesday, September 19, 2017

Bowling, Dieting, Subway.

Bowling went pretty well although unfortunately we were three and our opposing team was five. We had to "Vacancy Scores" which are 175 per game, but the opposing team mostly beat those anyway. I am not sure about the last game which was a good one for us but we had to leave before they finished. My average went up 2 points. I don't know why I am suddenly bowling like I used to but I am not complaining as I am sure you realise. Will find out if we gained any points on Thursday. Won't be more than 2 if any at all. I forgot, one of our team brought me a Black Forest birthday cake today which I shared as far as I could. It was somewhat messy and crumbly but a delicious cake He even brought a little candle to go on it LOL.

We were both getting low on a prescription for an analgesic so went to our doctor's walk-in clinic. We were then told that as the prescription had been written by the Physician's Assistant we had to take it to the pharmacy right there so that the Doctor herself could sign the scrips tomorrow. Bit of a nuisance because we are known and registered at our usual pharmacy. However, whilst picking up the pills I saw a sign about a weight loss programme. I enquired about it and a young woman came to talk to me about it all. Turned out that the first week(s) would cost $250 - sorry but no thanks. She explained it was really healthy food that we would be making bought from the pharmacy I gather. I assured her I cook really healthy food anyway. Plus Matt does NOT need to lose weight and although she told us he could eat it too, unless he supplemented, he might end up losing too and he is quite skinny enough these days. I then gave her my card for this blog - mostly the recipes I publish are healthy food anyway. I basically do not believe in using substitutes such as "low fat" or diet foods of any kind. I believe in eating everything and anything in moderation.

As it was gone 6 when we left the pharmacy, dropped down to Subway to get something to eat. We can feed the pair of us for $7.67 which is pretty good value.

I often eat small egg foo yong at Mandarin so I thought this would be interesting to try.

Egg Foo Yong with Mushroom Sauce

Think of egg foo yong as a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a savory mushroom “gravy.” It’s a superspeedy meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwaveable brown rice. A smaller (8- to
10-inch) skillet will make for a taller, fluffier pancake. Tamari sauce is slightly thicker than soy sauce with a more robust flavor (many brands are also gluten-free). Use anywhere you’d use soy sauce, especially in meat marinades.

2 Tbs sesame oil, divided
3/4 cup matchstick-cut carrot
1 bunch green onions, thinly sliced, white and green parts divided
2 cups packaged broccoli slaw
1 tsp minced peeled fresh ginger
3 garlic cloves, grated
1 Tbs unseasoned rice vinegar
1 1/2 Tbs tamari sauce or reduced-sodium soy sauce, divided
3/4 tsp freshly ground black pepper, divided
6 large eggs, lightly beaten
1 cup unsalted vegetable stock
1 Tbs all-purpose flour
1 (8-oz.) pkg. presliced cremini mushrooms
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 Tbs toasted sesame seeds

1. Preheat broiler; place rack in upper middle position.

2. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.

3. Combine 1 1/2 teaspoons tamari, 1/4 teaspoon pepper, and eggs in a bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan, tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg is set on the bottom. Place pan in oven; broil 2 minutes or until top is set and golden. Cut into quarters.

4. Combine stock and flour in a bowl, stirring with a whisk. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add mushrooms; cook 5 minutes or until browned. Add flour mixture; bring to a boil, and cook 1 minute or until mixture is slightly thickened. Stir in remaining 1 tablespoon tamari and 1/4 teaspoon pepper.

5. Heat rice according to package directions; divide evenly among 4 plates. Top each serving with 1 wedge of the pancake and 1/4 cup mushroom mixture; top evenly with green parts of onions, remaining 1/4 teaspoon pepper, and sesame seeds.

Servings: 4

Author: Deb Wise
Source: Cooking Light

Have a great day