Saturday, May 30, 2009
Friday, May 29, 2009
Thursday, May 28, 2009
Wednesday, May 27, 2009
Tuesday, May 26, 2009
There is a lot of worry in North America at the moment because of North Korea's testing of nuclear weapons and missiles. They are totally ignoring calls from world leaders asking them to stand down. Where will this end I wonder. I naively thought the people of the world had realised the horrors of nuclear wars and stopped testing such things. Maybe I need to take off my rose tinted glasses.
This week at our apartment, not only did they turn off the water yesterday and several people got caught I gather, but they are also cleaning out the underground garage which means we have to go down early to remove the car and then put it back in the evening for three days running. We have found that parking spot to be a godsend, especially in the winter. After Matt slipped and ended up with a spinal injury, we prefer to pay for the garage rather than risk something similar happening again. Talking of paying for things, there was a segment on GMA about people having to borrow money when things like car repairs necessitated it. Apparently the companies who advance pay day loans (in the States anyway) charge 800% interest and its legal!!! There is an article and video at this site detailing how people can get on this vicious cycle and then how it is almost impossible for them to get off.
I mentioned that we are going in for a bowling tournament in New Hamburg next week. I think we may be wasting our money, we are both of us in a very bad bowling cycle at the moment. Matt is totally fed up with his bowling and I am not feeling much better. Very frustrating. Oh well, keep your fingers crossed for us next Wednesday. Maybe we will surprised ourselves. Mock Risotto Eating Well Makes 4 servings, 1 1/2 cups each 1 tablespoon extra-virgin olive oil 1 medium onion, diced ¼ teaspoon salt 2 cups instant brown rice 4 cloves garlic, chopped 2 ½ cups vegetable or reduced-sodium chicken broth 1 pound asparagus, trimmed and cut into ¼-inch pieces 1 red bell pepper, finely diced 1 cup frozen peas, thawed 4 ounces reduced-fat cream cheese (Neufchatel) ½ cup grated Asiago or Parmesan cheese, plus more for passing, if desired ¼ cup minced chives or scallion greens eating well Mock Risotto Ingredients Cont. 1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes. 2. Remove cover and spread asparagus and bell pepper on top of the simmering rice do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes. 3. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.
Have a great day.
Monday, May 25, 2009
|2 lbs (1 kg)||Ontario asparagus|
|3 cups (750 mL)||biscuit mix|
|1 tsp (5 mL)||dried tarragon|
|1/2 tsp (2 mL) each||dry mustard and pepper|
|2||eggs, lightly beaten|
|1 1/2 cups (375 mL)||milk|
|1 cup (250 mL)||diced Black Forest ham (about 4oz/125 g)|
|1 cup (250 mL)||grated Parmesan cheese, divided|
Break asparagus stalks where they snap easily; discard ends or reserve for soup. Set asparagus aside. In large bowl, combine biscuit mix, tarragon, mustard and pepper. In another bowl, beat eggs with milk; pour over dry mixture and stir until smooth (batter will be thin). Spread half the batter in greased 13 x 9-inch cake pan. Arrange half the asparagus in a single layer on batter. Sprinkle with half the onion and half the Parmesan. Spread remaining batter over top. Arrange remaining asparagus over batter; sprinkle with remaining Parmesan. Bake in 375º F (190º C) oven for 35 to 40 minutes or until golden brown and toothpick inserted into center comes out clean. Let stand in pan on rack for 20 minutes before serving warm or at room temperature.
Prep time: 15 minutes, 35 to 40 minutes cooking time
Yield: 6 servingsRight, off the the shower. Have a great day.
Saturday, May 23, 2009
Friday, May 22, 2009
Thursday, May 21, 2009
A very disturbing story out of the Congo this morning about children being accused of being witches and then mistreated, abused, or even murdered. The pastors making the accusations frequently ask a lot of money for an exorcism. To read about this and see the video click here and see how some of these children are being kicked out onto the streets because they are witches. This is all being done in the name of Jesus. When GMA brought it up to the Congolese government they said if the child has brown eyes and a big belly it is probably a witch. What a terrible abuse of power. In the video it showed two gorgeous young boys who were accused, their eyes show confusion and fear. Poor little souls and their parents are too primitive in their upbringing to refute the accusations and actually pay the priests for the exorcisms. Unicef is, apparently, working on the problem, but it is a big one. This picture, by the way, shows a child witch!!!!!
Raiding the Ontario Asparagus Grower's Website again I chose this recipe which I think I will be making fairly soon, it sounds delicious and fairly easy to do. Bit low on asparagus at the moment so I will have to make a trip to Barrie's Asparagus Farm.
Ontario Asparagus Grower's
12 oz (375 g) Ontario asparagus, trimmed
1 tbsp (15 mL) canola oil
2 shallots, finely chopped
2 cloves garlic, minced
3 oz (90 g) Swiss cheese, shredded
1/4 cup (50 mL) sour cream
salt and pepper
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) freshly grated Parmesan cheese
6 sheets phyllo pastry
1/2 cup (125 mL) unsalted butter, melted
Roasted Red Pepper Sauce
2 large roasted red peppers, seeded and peeled
1 tbsp (15 mL) chopped fresh basil
Cut asparagus into 1/2-inch (1.25 cm) pieces; steam or simmer just until tender-crisp, about 3 minutes. Drain and pat dry. Place in large bowl. Heat oil in skillet over medium-high heat; cook shallots and garlic until softened, about 3 minutes. Cool slightly. Add to bowl. Add cheese, sour cream and salt and pepper to taste to bowl; mix well.
In small bowl, combine bread crumbs and Parmesan cheese; set aside.
Preheat oven to 350º F (180º C). Lightly grease baking sheet. Place one sheet of phyllo on clean work surface with long side closest to you, keeping remaining sheets covered with waxed paper and damp tea towel. Brush with melted butter; sprinkle with about 1 tbsp (15 mL) of the bread crumb mixture. Cover with another sheet of phyllo, butter and bread crumbs. Top with third sheet of phyllo; butter sheet. Cut in half crosswise to make 2 stacks. Place one-quarter of the filling along one short end of stack, leaving about 1 inch (2.5 cm) uncovered at each end. Roll phyllo up and over filling to completely enclose it. Fold long ends over toward filling; continue rolling strudel. Brush all over with butter. Transfer to prepared baking sheet; brush with butter.
Repeat with remaining stack. Make 2 more strudels with remaining ingredients. (The strudels may be prepared to this point and frozen for up to 1 month; bake frozen.) Bake strudels for 30 to 35 minutes or until filling is heated through and pastry is golden brown.
Roasted Red Pepper Sauce:
In food processor or blender, combine red peppers, basil and 1/4 cup (50 mL) of the vinegar; process until smooth. Taste and add more vinegar if desired. Pour into small saucepan and bring to simmer over low heat. Serve under or beside strudels.
Yield: Serves 4
Have a great day.