Tuesday, August 30, 2016

Foot Nurse, Movie.

Today our foot nurse comes to see us. Thank goodness. She has only been once since the bed bug situation - we thought things were clear so she came, but then I had to tell her not to come again. I will be so glad. I seem to be totally incapable of looking after my own feet any more, I have been going to a foot nurse, one way or another, for a very long time now. I started when I had a hip replacement in '04 I think. Carried on because of diabetes which my current doctor actually thinks I probably never had.

This afternoon I am going, with a friend, to see Pete's Dragon. I am particularly looking forward to it because it is in 3D. Some friends won't go to that. I hope the one going with me tomorrow is OK I believe she hasn't been to a 3D movie before. This seems to be quite a bit different from the one I saw with Helen Reddy many, many years ago. Looks a lot more scary too. Mind you where the name Elliot came from I cannot imagine, it is not a very draconian name.

I found this recipe in the New York Times email and tried it for supper on Monday night. We both enjoyed it very much. It's easy peasy to do too. For us, I reduced the spaghetti to 6 oz. which was plenty. I also used wholewheat spaghetti instead of the regular. On the website there are comments and one woman said she separated the eggs, cooked the whites and put the yolks into the pasta raw. The heat of the pasta cooks them of course. I just fried them lightly and it worked fine. This is definitely a keeper. I should warn you though, because of the oil, it has a high fat content. Oh, another thing, wait until the spaghetti is just about done before you start cooking the eggs.

Spaghetti With Fried Eggs

½ lb thin spaghetti
6 Tbs extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Servings: 2

Author: Suzy Allman for The New York Times

Author Notes
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Have a great day

Monday, August 29, 2016

Great Barrier Reef, Flank Steak,

Saturday night we watched Coast: Australia. It was particularly about the Great Barrier Reef and they mentioned that Google are helping to finance research of the reef. So, of course, I had to Google. I found lots of YouTube videos of life on the reef. Beautiful and fascinating.

This video is quite long but well worth watching if you are interested in this kind of thing. Obviously I am and I hope you are too. Particularly as the reef is suffering damage and was recently the subject of a fight to prevent oil drilling in the area.

I have mentioned Flank Steak a few times lately. It is a somewhat tougher cut of meat and has to be marinated; the other week Matt threw some away because he said it was too tough to eat. So, I came across the following recipe and thought I would try it. In fact the recipe I found was for pork tenderloin but there was, originally, a note saying Flank Steak could be used, so use it I did. My picture isn't very good I'm afraid. Matt had already started eating plus you cannot see there is rice underneath. I have another serving left and am dithering with whether to re-heat it or serve it cold. It was really delicious and pretty spicy hot. I put all the marinating ingredients into the bag first and then added the meat. less messy.

Korean Bulgogi Flank Steak

A Korean inspired recipe of marinated meat. Easy, quick and delicious. No wonder it's one of Korea's
most beloved meat dishes. Pork tenderloin can be used.

1 lb flank steak
3 cloves garlic, minced
1 Tbs fresh ginger, peeled and grated, about 1 inch piece
¼ cup low sodium soy sauce
1 Tbs red chili flakes
½ pear, grated
1 Tbs sesame oil
1 Tbs light brown sugar
2 green onions, chopped for garnish
2 Tbs vegetable oil, for cooking meat

1. Prepare the beef by cutting it into really thin slices. Place the meat in a ziploc bag. Set aside.

2. In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the beef, close the ziploc bag and shake it around a bit to make sure that the all the meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.

3. Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.

4. Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.

5. Serve over cooked rice or noodles and garnish with chopped green onions.

Servings: 4

Author: Jo Cooks

Author Notes
You can also use boneless skinless chicken thighs or pork tenderloin

Have a great day