Wednesday, July 1, 2015

Sorry, feeling a tad off colour last night so didn't bother to write anything.

Have a great day

Canada Day, Fireworks,

I wish all my Canadian friends a Happy Canada Day. Luckily our bowling alley is open and the majority vote of the league was to bowl today. Of course the holiday means we will get fireworks outside our windows for at least 3 days and probably more as they will run into the weekend. Actually on Monday afternoon there was a noise which sounded like a gunshot right outside our windows. (We are on the 5th floor) I am guessing it was actually a firework. As usual fireworks have been on sale for a couple of days or more.

Well, I guess we qualify for a pair of dummies. Matt always goes shopping on Wednesday mornings around 7 a.m. It wasn't til late on Tuesday afternoon that I remembered the store would be closed. We will have to wait til Thursday as Matt refuses to shop in the afternoon. As it is, we were a tad short of bread and he popped down there to get some and said the store was like a zoo. Luckily, apart from the bread, we have plenty of everything else in the house. I can't believe neither of us thought of it before.

This recipe has been posted before, but as I have just made it for Matt and I it occurred to me that you might like to see it again. It is really delicious and quinoa is reputedly very good for you. I've just noticed the author notes call this a winter salad. I assure you it's fine at this time of year too.

Cold Quinoa Salad with Chicken and Feta

2 cups cooked quinoa, chilled (I cook 1/2 cup quinoa in 1 cup water)
1 small head radicchio, chopped
1 cup cooked chicken, cut in bite-sized pieces
1/2 cup cubed feta cheese
1 small red onion, chopped fine
2 Tbs pine nuts
1/4 cup chopped fresh parsley
Olive oil and vinegar dressing, to serve (I make a full French dressing)

1. Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed.

2. Dress the salad with olive oil and red wine vinegar

Servings: 4

Author: The Nourished Kitchen
Source: WebMD

Author Notes
A nutrient-dense, filling winter salad, quinoa combines with faintly bitter radicchio, chicken and salty feta cheese

Have a great day

Tuesday, June 30, 2015

Cartoon, Book, Barrie's, Health.

The following cartoon really tickled my sense of humour. It was in Monday's edition of How to Geek. It took me a second to really see the funny side.

I have just finished reading Uprooted by Naomi Novik. I enjoyed all her Temeraire books about the fighting dragons taking part in the Napoleonic wars, the first book being Her Majesty's Dragon. Great story telling. However Uprooted is a different departure and more in the tradition of the story tales of old Europe. It sure didn't end the way I expected. In fact I found very little about the story to be predictable. One knew right from the start that she, Agneieszka, the heroine, would be chosen by the wizard known as the Dragon that was obvious from the blurb. But after that, nothing went as I expected. I enjoyed the book so much that I bought the Kindle version. The one I was reading was from the library. I really can't praise it highly enough, I was having trouble putting it down and going to bed. Made a nice change from some of the books I have read lately. Only trouble is, once you get to the end, you wish you hadn't.

I went, Monday afternoon, and got my very last batch of asparagus. I bought myself an extra large batch. I may well freeze some more of it although it isn't as good, it's better than nothing. For some reason I have never been able to buy frozen asparagus round here. Used to get it in the States. I was going to buy some liquid honey too to save myself a journey later on, but they were out. If you get fresh honey there is a terrific difference to that which you buy in the grocery store.

I forgot to mention, my doctor said I can't drive at the moment because of my carotid. Matt drives most of the time anyway. I should also emphasize that I am not unwell, apart from that apparent fainting fit and the odd dizziness which doesn't happen very often and could be caused by anything.

This is the recipe I was going to post the other day and then couldn't find the picture for. I have now discovered how to export pictures from my cookbook file!! You may now find me in a corner crying my eyes out because the asparagus season is ended. Yes, I have bought store asparagus before now but only in extreme emergencies. But since I discovered Barrie's Asparagus Farm I have rarely used anything else, there is such a stupendous difference between farm fresh and store bought. For those of you who also like asparagus, I hope you have enjoyed this recipe journey. It, and my recipes, will be back next year. From now on we will be into more mundane foods.

Asparagus in Bed

Source: Asparagus Growers'Marketing Board

1 lb Ontario asparagus, trimmed
8 eggs
1 Tbs vinegar
2 Tbs unsalted butter, melted
2 Tbs fresh lemon juice
8 slices prosciutto
freshly grated pepper
1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 450º F (230º C). Steam or simmer asparagus just until tender-crisp, 3 to 5 minutes; drain well. Fill large skillet with water. Add vinegar and bring to simmer over medium heat. Slip eggs, one at a time, into simmering water; cook until whites are firm and yolks are just set. Remove eggs with slotted spoon and carefully blot dry with paper towel. (Eggs may be poached several hours in advance; transfer to bowl and cover with cold water. Drain well before proceeding.) Divide butter among 4 gratin dishes. Divide asparagus among dishes; drizzle with lemon juice. Drape proscuitto over top. Arrange 2 eggs on top of each prosciutto. Season with pepper to taste. Sprinkle cheese over top. Bake for 3 to 4 minutes or just until cheese melts. Serve immediately.

Servings: 4

Have a great day