Tuesday, February 19, 2019

Lunch, Movie, Diabetes, Bulbs,

Guess where I am going to lunch today - yes, Mandarin. I wanted to get in one more visit whilst the New Year's dumpling festival was still taking place. I do love dumplings.

Just watched High Noon, Gary Cooper, I have known that song forever, can virtually sing it word for word, but I don't think I ever saw the film before. They talked a lot about politics before and after and the Black List. Politics and theatre should never mix in my opinion. They are supposed to be entertaining us.

Have an appointment to see the endocrinologist on Thursday. My diabetes is basically non existent any more as she knows. Except whilst I was in hospital when they pushed my sugars up to 28, I think that's around 500 in US measurements. It was all due to the stuff they were feeding me by tube. Then they dropped it so low dosing me with insulin, 2.8 (about 50) I was quite frightened both times. I have a medic alert bracelet which, when I got it, said diabetes was my main problem. I meant to get it changed and never did. I will now. Only trouble is, I can't take the bracelet off myself and Matt isn't able to either.

Our kitchen light went out Monday morning, we are no longer able to stand on step stools or such so called in the super. He is so tall, he just reached up and changed the bulb. Amazing. We have been using CFL bulbs but he tells us the LEDs are much better. Have ordered one from the store as we didn't have the right strength bulb anyway. Now I have to dispose of the dud one properly. Understand Canadian Tire may take them. I do hope so as they contain mercury I read. Otherwise I am not sure where we dispose of them locally. I couldn't get hold of the super this morning, I hadn't even realised it had snowed enough overnight for him to be out dealing with the white stuff. Poor man.

Being a chocoholic, this recipe looked so good when I saw it. The comment in red is from me.

Ultimate Chocolate Mousse

The key to this recipe is to use the very best semisweet dark chocolate you can find—we like
Valrhona. The better the chocolate, the better the mousse.

8 oz semisweet dark chocolate, broken into
1/2-inch pieces
6 large eggs, separated
3 Tbs water
1/4 cup sweet liqueur (such as Chartreuse, amaretto, mandarin, or Grand Marnier)
2 cups heavy cream
6 Tbs granulated sugar, divided
Whipped cream and grated chocolate, for garnish

1. Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside. These days you can melt chocolate in the microwave so long as you know what you're doing.

2. Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.

3. Fold melted chocolate into sauce. Transfer chocolate mixture to a large bowl, and set aside.

4. Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.

5. Using electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks start to form, about 1 minute. Beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form, 2 to 3 minutes. Fold into chocolate-cream mixture.

6. Spoon mousse into a bowl, and chill until ready to serve, 4 hours or up to 24 hours. Garnish servings with whipped cream and grated chocolate.

Source: Food and Wine

Author Notes
In 2018, Food & Wine named this recipe one of our 40 best: To celebrate chocolate in its most delectable guises, we asked some of the best cooks—Julia Child, James Beard, Maida Heatter, and more—to share their favorite chocolate recipes. Craig Claiborne, who was the New York Times restaurant critic and one of the top food journalists at the time, shared his remarkable chocolate mousse, which could be reliably whipped up without tremendous effort. In his original headnote for the recipe, Claiborne says, “once in a rare while, I discover a formula for a dish that seems the ultimate, the definitive, the ne plus ultra. I am convinced that the finest chocolate mousse creation ever whipped up in my kitchen is the one printed here. As if you didn’t know, mousse means foam in French. This mousse is the foamiest.” The key to this recipe is to use the very best semisweet dark chocolate you can find—we like Valrhona. The better the chocolate, the better the mousse.


Have a great day
 

Monday, February 18, 2019

Family Day, Saturday Shopping, Fired Store Manager,

Today is Family Day in Ontario, most places shut down, even the bowling alley. There was a party in the family room here on Saturday. Obviously a family get together. This is a fairly new holiday. It first came into being in 2007. Before we lived in the States this holiday had been discussed, but nothing had been done about it. Pity, it would have been nice when I was working LOL Of course, in the US it is President's Day. Of course in both cases, not everyone gets a holiday, police, prison officers, firefighters, nurses, doctors and hospital staff, and so on and so on. No doubt they all get time in lieu but it isn't the same. I know in the prison service they used to split up the shifts at Christmas so nobody had to work the whole time.

We never go out on a Saturday, but we did last Saturday. I mainly wanted to get the large Instapot back to Walmarts. Their computer was giving them trouble (how unusual for a computer) so I asked and the young man in Customer Service got me a chair. Very nice of him. Unfortunately, Walmart doesn't have the Instapot I want. Kohls do. We then went to the liquor store and bought up the place. Horrors, they were out of  my Fizz. Well  they had the pink stuff which I don't like as much. However, they did have the same make in a larger bottle which is about 2 glasses worth. There are much bigger bottles of course, but I don't want to be paralytic!! They had a taster there with Folonari Valpolicella. I didn't taste as I know what it's like but had forgotten about it so grabbed a bottle. We actually drank it on Saturday night, enjoyable wine.

As you know, I shop online. I must admit I am getting a tad fed up with their IT department, an item is there one minute and disappears the next. Several times I have phoned my store to ask if they have the item and they do. I have written to complain but I don't suppose it will make any difference. Another thing I am teed off about, they have fired the manager of our store. The usual deal, as far as I can make our, they want to replace him with someone younger. I cannot imagine why, he isn't that old and he does an extremely good job. Funnily enough, our driver on Friday, used to work at our grocery and retired 3 years ago. We were talking about the manager's firing. He knows him and said he was quite shocked at the news, had no indication whatsoever. I complained about that too but I don't suppose it will make any difference. This seems to happen to a lot of people, they fire the older, experienced people and replace them with younger, cheaper salaried, employees. Happened to our son-in-law too. Generally it is difficult for people in this age bracket to find another job although after 2 years, sinlaw has done so and our driver seemed to think the store manager would have no trouble getting another job in retail. I hope not. The driver hadn't got much good to say about the owners of the stores. Big company.

One sees recipes all over the place for roasted Brussels Sprouts, Broccoli, etc. so, Sunday night I
decided to cook broccoli in the air fryer, looked up a recipe, tossed florets in olive oil and sprinkled with onion powder. Cook for 10 mins at 300°F tossing at least once. Matt did not like it but I didn't think they were bad at all. Ate his too. They did need a bit of salt. So, I guess that's the end of that. Not cooking 2 different ways. I cook broccoli in distilled water anyway, it tastes better. Do Brussels the same way. I find the water softener causes it to taste funny although Matt doesn't seem to mind.

I thought this was different and you never know, despite not being good with pastry, I  might give it a go. I might also use store bought pastry (surely not).

Potato And Egg Pie With Bacon And Crème Fraîche

This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of Alsace
wine and a green salad. In a pinch, use a store-bought pie crust.

1 3/4 cups all-purpose flour (about 7 1/2 ounces), plus more for dusting
9 Tbs cold unsalted butter, cubed
1 tsp kosher salt, divided
2 large egg yolks, divided Ice water
1 1/4 lbs Yukon Gold potatoes, peeled and thinly sliced (about 4 cups)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 tsp black pepper
5 oz thick-cut mild-smoked bacon slices, cut into 1/4-inch pieces
1/2 cup crème fraîche or sour cream
3 large or 4 small hard-cooked eggs, peeled and thinly sliced
1 tsp water

1. Stir together flour, butter, and 3/4 teaspoon salt in a large bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse meal. Make a well in center. Stir together 1 egg yolk with enough ice water to equal 1/4 cup; pour into well, and stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead dough just until it comes together. Divide dough into 2 disks. Wrap each disk in plastic wrap, and chill at least 8 hours or overnight.

2. Preheat oven to 400°F. Unwrap 1 dough disk, and roll into a 13-inch round on a lightly floured surface; fit into a 9-inch pie pan. Chill 10 minutes.

3. Meanwhile, soak potato slices in ice water to cover (to remove surface starch) about 5 minutes; drain and pat slices dry. Toss potatoes with parsley, pepper, and remaining 1/4 teaspoon salt. Place bacon in a large skillet, and cook over medium-high, stirring occasionally, until wilted and just browned on edges, about 2 minutes. Drain bacon on paper towels.

4. Arrange half of potato slices in refrigerated pie shell, overlapping slices. Sprinkle evenly with bacon; top with remaining potato slices, overlapping slices. Spread crème fraîche over potatoes, and arrange egg slices on top. Unwrap remaining dough disk, and roll into a 10-inch round on a lightly floured surface. Place round on top of pie. Trim edges and fold dough under. Crimp edge as desired. Using the tip of a knife, prick top of pie twice.

5. Stir together 1 teaspoon water and remaining egg yolk; brush over top of pie. Bake pie in preheated oven on middle rack 20 minutes; reduce oven temperature to 350°F, and bake 50 minutes. Reduce oven temperature to 300°F, and bake until top is golden brown, about 10 minutes.

6. Let pie rest 10 minutes before serving.

Source: Food and Wine

Author Notes
In 2018, Food & Wine named this recipe one of our 40 best: In February 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce in Manhattan. Soltner opted to recreate his mother’s outstanding potato pie, which Wolfert said was “a simple thing, yet elegant.” It consisted of a flaky pâte brisée filled with thinly sliced potatoes, bacon, hard-cooked eggs, herbs, and crème fraîche. Wolfert noted how strongly Soltner felt while preparing the tart, with “pleasure and nostalgia plainly visible on his face.” The secret to the flaky pâte brisée is the single turn made with the dough in step 2. This is home cooking at its best, from one of America’s most revered French chefs. Soltner described the food of his native alsace as based on ”very good dry white wines and wonderful regional produce.” This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of alsace wine and a green salad. In a pinch, use a store-bought pie crust.

Have a great day
 

Saturday, February 16, 2019

Our Friday, Saturday Recipe

Thursday we heard on the news that gas prices were going to increase by 7 cents a litre. We stopped at our usual gas bar where they were charging about 89 cents and filled up (bit under half full when we started) Friday, we were told by the driver of our ride that the prices had gone up to over $1 as reported but by the mid afternoon, they were already coming down again.

This time our ride included a woman whom we stopped to pick up. She was  going to the same hospital for the same thing (ultra sound) at the same time. We had to wait for her to come out as she went in after us. Can't complain for a $6.91 ride where we don't have to walk about in the cold. I am so glad we decided to use this service. Mind you, I have an appointment a fair distance away next week, I will be driving to that one. The one time we went before we could park close to the door in the wheelchair spot (I have a plate).

This is different.

Carrot Cake Cookies with Pineapple


Recipe By:BakingObsession123
"A delicious, moist cookie for anyone who loves carrot cake."

Ingredients

  • Cookie Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 1/2 cup vegetable shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs

  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 1/2 cup grated carrot
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon softened butter
  • 2 cups powdered sugar
  • 1 tablespoon juice from canned pineapple

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
  3. To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
  4. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

Have a great weekend
 

Friday, February 15, 2019

Out and About

Well, after several weeks I finally got to the Cannabis Lab. I was a bit teed, my appointment was for 2 and it must have been 2:30 when I got to see the doctor. Turns out I am taking it wrongly. He says I should split my daily dosage up during the day, not take it all at once. Will try that tomorrow. Different doctor, much nicer, he actually looked at me. I have to see them again in August. At least the weather shouldn't interfere then.

Afterwards, went to the Scottish Bakery, The Rising Dough, where I had ordered 5 Cornish Pasties,
had one left from when I was in hospital and Matt was heating them in the microwave. Must have been horrid, pastry needs to be crispy. Whilst I was  there, I fell for some individual Lemon Meringue Pies, some scones and some rum truffles. I actually hadn't bought the truffles but I had to use their bathroom and saw them on the way back. The pies were delicious, have one left for tomorrow. Decided to have a pasty for supper too. Easy peasy for me. Had a rum truffle later, yummy. If you're interested, I have linked to their page of products so you can drool over the things they make. I should do that instead of buying so much, they are not inexpensive.

I had placed a small order at my grocery store so stopped to pick that up and then forgot to go to the library - ordered some DVDs of Vera, an English cop show I like. When I got home discovered the mail man had been and hadn't been able to get one item in the mail box. Damn. Got a hospital visit tomorrow (Friday) so won't have time to go to the Post Office and/or the library. Funnily enough watched Vera Thursday night. Series 8 I believe, I have ordered 1 and 2.

How's this for a breakfast dish then? Don't think I mentioned before that I bought frozen avocado chunks from the store. They aren't bad, been adding them to salads, but they have a recipe for guacamole. Never made that although I have eaten it a few times.

Bacon Fried Rice with Avocado and Fried Eggs

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting
and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”

1 10 oz bag of curly spinach (16 cups), thick stems discarded
2 tsp toasted sesame seeds
1 tsp toasted sesame oil
Kosher salt
Pepper
12 thick slices of bacon
Canola oil, for frying
2 large shallots, thinly sliced crosswise
4 cups cold cooked medium-grain white rice
4 cups cold cooked medium-grain brown rice
3 Tbs oyster sauce
3 Tbs low-sodium soy sauce
2 Tbs Sriracha
4 Tbs unsalted butter
1 small yellow onion, halved and thinly sliced
1 medium celery rib, julienned
4 scallions, thinly sliced
6 large eggs
1 Hass avocado—peeled, pitted and sliced
Pickled vegetables, such as okra, long beans and radishes, for serving

1. In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. In a medium bowl, toss the spinach with the sesame seeds and sesame oil. Season with salt.

2. In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Pour off the fat from the skillet and heat 1/4 inch of canola oil. Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain.

3. In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated. In a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half of the scallions and season with salt and pepper; keep warm.

4. Heat a large nonstick skillet and brush with oil. Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil and fry the remaining 3 eggs.

5. Spoon the fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and the remaining scallions. Serve with pickled vegetables.

Servings: 6

Source: Food and Wine


Have a great day
 

Thursday, February 14, 2019

Instapot, Weather, Rockets, Breakfast,

Happy Valentine's Day to you all.

I am beginning to get fed up with hunting for Instapots. First I decide on a second hand one, then I figure it's not such a good idea and anyway, being from Amazon, returning would be more difficult. However, if I buy from Walmart, I can return it to the local store. So, although it is not the one I would prefer, I think that is definitely the one I am going to buy. Then I was sent to Instant Pot's online store which has the one I really want, with free shipping. No hassle return, but... have to pay for shipping if I returned it. Blow it, I'm going to bed.

They are saying the weather will still be pretty rough tomorrow. We shall see, but I have an appointment with the Cannabis Lab and I have been trying to get there for a while as you know. Also want to take the large Instapot back. I also have shopping to pick up tomorrow, so it had better be good weather. Or relatively good driving anyway. My cleaner did come today although this morning it was snowing and we were getting whiteouts because of the winds - the winds are still howling around our building I might add.

Just watched a fascinating programme on Nova about the future of rockets. Apparently there are now a lot of companies who are developing smaller cargo type rockets ( such as those supplying the space station as is done by SpaceX) but NASA is building a giant rocket to go into deep space. Cannot imagine what it is costing,  but the aim is to eventually use this rocket to colonize Mars etc. Oh I wish I was younger. Matt just doesn't understand why they are wasting their money, but Earth will be too full of people one of these days and we need to spread out. Just hope we have more sense with the places we colonize than we have had with our present home. Apparently the cost of a trip into space has already been reduced from multi millions of dollars down to around $5 million!! That sounds a familiar figure.

Thinking of smoked haddock and having some in the freezer, I remembered my father often cooked it for me for breakfast adding a poached egg. Delicious. Meant to do so this morning but we were a tad late getting going and the cleaner phoned to say she was on her way. Tomorrow hopefully.

I have always been one for making enough of anything to produce another  meal or two. This certainly fills the bill. Love the idea of the Chicken and Herb Crêpes.

French Onion Roast Chicken

Make a big batch of this juicy roast chicken and caramelized onions and you've got enough for three meals. Save the leftovers to make Thai Chicken Pizza the next night, and Chicken and Herb Crêpes
the night after!

2 Tbs olive oil
1 1/2 lbs yellow onions, vertically sliced
2 Tbs chopped fresh thyme, divided
1 3/4 tsp kosher salt, divided
1/4 cup dry white wine
1/4 cup unsalted butter, softened
1 tsp black pepper
2 (3-lb.) whole chickens, spatchcocked (butterflied

1. Preheat oven to 450°F. Heat oil in a large skillet over medium. Add onions, 1 tablespoon thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.

2. Combine butter, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.

3. Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, about 35 minutes. Let stand 10 minutes. Remove and discard skin; slice meat. Using a slotted spoon, reserve 1/2 cup onion mixture. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers in refrigerator up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.

Servings: 4

Source: Cooking Light



Have a great day
 

Wednesday, February 13, 2019

Storm, Instant Pot, Pickling, Holiday,

Well Tuesday we certainly got the weather that was forecast. The snow was patchy on the ground, due to the wind I suppose. We didn't go out but were told that the roads got pretty icy around noon. The woman who is our cleaner said she went home at noon as it was pretty bad. I am not sure if she will make it to us tomorrow or not.

I was surprised that my Instant Pot arrived in the afternoon but, once we unpacked it, decided it was much to big and heavy for our tiny kitchen so have decided to return it and order a 3 quart instead of a 6 qt. Matt isn't too happy about the whole thing and says we don't need it anyway. Hopefully he will settle down eventually.

I spent a large part of the day pickling. I have found that using the brine I use for pickling asparagus works very well for lots of things. I don't go the whole hog with the water bath, but I pour boiling brine on various vegetables and then when they cool, put them in the fridge. In a couple of days I will have various pickled vegetables which I can munch on. They do have to be refrigerated as they are not being fully scalded etc. Funnily enough I know they last a long time because I had several jars in the fridge when I went into hospital and I didn't touch them for quite a while when I came out. I wasn't hungry and nothing tasted worth eating anyway. When eventually I went to the pickles, they were fine.

Tomorrow I hope to hear from Community Support that they have a ride for us on Friday. Matt has his ultra sound in the afternoon at one of the local hospitals. Then we have a holiday weekend, not really for us of course, but Feb. 18 is Family Day - it is one of the few holidays when the bowling alley closes too.

Well, this is a bit different. A take on Chocolate Lava Cakes which are favourites of mine. Mind you, I can't make Lava Cakes, only tried once and they were failures. Matt used to make them very successfully. Doesn't cook any more unfortunately. Luckily for me/us my grocery store sell them frozen. Pretty good. This Caramel version is recommended for Valentine's Day.

Molten Caramel Cakes

Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center. Well, folks, it worked.

Filling
¼ cup store-bought dulce de leche
1 Tbs unsalted butter, room temperature

Cakes and Assembly
2/3 cup all-purpose flour
1 tsp kosher salt
¼ tsp baking powder
6 Tbs unsalted butter, plus more for ramekins, room temperature
1/3 cup sugar, plus more for ramekins
¼ cup store-bought dulce de leche
2 large eggs, room temperature
½ tsp vanilla extract

Special Equipment

Four 6–8-oz. ramekins

Filling

Stir dulce de leche and butter in a small bowl until well combined. Dollop in 4 equal-size blobs on a metal baking dish or baking sheet. Freeze at least 30 minutes or up to overnight until very firm (the sugar will keep it from freezing completely solid).

Cakes and Assembly

Preheat oven to 350°F. Whisk flour, salt, and baking powder in a small bowl; set aside.

Coat ramekins with butter in a thin, even layer, then coat with sugar, knocking out any excess.

Using an electric mixer on medium-high speed (use the paddle attachment if you’re using a stand mixer), beat 1/3 cup sugar and 6 Tbsp. butter in a medium bowl until light and fluffy, about 4 minutes. Add dulce de leche and continue to beat until incorporated, about 1 minute. Beat in eggs, one at a time, until combined, followed by vanilla. Beat mixture on medium-high speed 1 minute (it might look slightly grainy and separated, and that’s okay!). Reduce mixer speed to low and beat in reserved dry ingredients until smooth.

Divide batter among prepared ramekins. Make a small divot with a spoon in the top of each mound of batter. Place frozen filling onto divots, but do not press down into batter; you want the filling cradled by the batter but still on the surface, as it will sink to the center during baking. Place ramekins on a small rimmed baking sheet. Bake cakes until tops are browned, firm to the touch (be careful when checking as the filling may ooze out and it is very hot), and a tester inserted into the cakes, avoiding the liquid centers, comes out clean, 23–25 minutes.

Invert cakes onto plates to serve. (If you invert the first cake and see slightly underdone batter—it will be tan against the filling’s dark brown color—keep remaining cakes in ramekins a couple minutes longer before unmoulding. You can still eat the underdone one!)

Servings: 4

Source: Bon Appétit

Have a great day
 

Tuesday, February 12, 2019

Monday, Weather Forecast, Shopping,

We went to the lab to get some bloodwork done for Matt. Turned out I had got the wrong day. Duuh. Not too many people there so we waited. Not like me to make such a mistake. However, all done
now. It was pretty icy out. I was going to park the car out front of our building to have lunch and then maybe go bowling, however, it was icy there and I figured it was not a good idea for either of us to brave the parking area so went underground. Then I thought about bowling, didn't think we would get there early enough to park close to the building and figured walking across their parking lot might be dangerous too so we ended up staying home. Supposed to be one heck of a storm starting tonight, coming up from the south and dropping all kinds of nasty weather on it's way. 10 to 20 centimeters of snow, ice pellets and freezing rain. Strong winds too. Guess we won't be going very far if this does take place which, from the forecast I just heard, I think is pretty likely. I wonder if my Instapot will get delivered?? We have nothing planned for a couple of days so should be OK.

Thursday I am supposed to go to the Cannabis Lab. Been trying to get there for a week or two, would be a bugger if this storm lasted long enough to prevent me once again. We got some shopping today, Monday, and I planned to get some more on Thursday or possibly Friday although Matt has an ultrasound at the hospital on Friday. Have booked a ride, if we can get one. Whilst out shopping I went to Bulkville, we were nearly out of Peppered Cashews. Somebody's been munching and it wasn't me. This time the bin was virtually empty, I think I got as much pepper as I did nuts. My legs were being relatively good so I did a bit of wandering. I discovered they had some "Kisses" but not plain milk chocolate so bought some Almond Kisses. Not bad. I must check the place out some more next time I go. Trouble is, from the parking lot to the store is quite a walk for me these days. Sometimes need to sit down for a while.

This was the recipe I made a bit of a mess of on Saturday. The meat was perfect but as I said, the drizzle was way too sticky. We finished the meat on Monday night and I used some Barrie's Asparagus Mustard Horseradish, worked very well.  I don't have Maldon salt, but this recipe did seem to use rather a lot of salt so I cut back somewhat. One thing I forgot, the recipe calls for a grill/barbecue, we don't have one - not permitted here - so I used the broiler on the stove. Lowered the shelf and it worked out really well.

Beef Tenderloin with Asian Flavourings

An excellent choice for a special dinner. The meat has a rich, rounded flavour offset by the spicy
onions.

3 Tbs (45 mL) soy sauce
2 tsp (10 mL) grated ginger
2 tsp (10 mL) chopped garlic
2 tsp (10 mL) cracked peppercorns
1 Tbs (15 mL) vegetable oil
3 lbs (1.5 kg) beef tenderloin
Salt to taste

ONIONS
1 Tbs (15 mL) slivered ginger
1 Tbs (15 mL) soy sauce
1 Tbs (15 mL) rice or cider vinegar
1 tsp (5 mL) Asian chili sauce or other hot sauce
2 Tbs (30 mL) vegetable oil
2 large Spanish onions
cut in ½-inch-thick (1-cm) rounds
Salt to taste

DRIZZLE
¼ cup (60 mL) low-salt soy sauce
½ cup (125 mL) balsamic vinegar
1 tsp (5 mL) grated lime rind

GARNISH
Maldon salt

1. Combine soy sauce, ginger, garlic, peppercorns and oil. Brush on beef and let marinate for 30 minutes to 2 hours. Sprinkle with salt just before grilling.

2. Combine ginger, soy sauce, vinegar, chili sauce and oil. Toss with onions then sprinkle onions lightly with salt. Reserve.

3. Preheat grill to high and turn off middle burner. Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium-rare. When you turn meat add onion slices to grill over the lit burners and grill for 5 minutes, turn over and grill another 5 minutes or until browned and juicy. Let tenderloin rest for 5minutes before carving.

4. Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat. Boil until syrupy, about 4 minutes.

5. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze. Serve with onions.

Source: LCBO

Have a great day - I hope the bad weather misses you.
 

Monday, February 11, 2019

Instapot,Two Sleevers, Saturday Dinner,

Saturday I ordered my new Instapot courtesy of some very good friends who bought it for me as a kind of Valentine present. Not sure what I have done to deserve such a present, but whatever it was, thank you so much my friends. Now, of course, I have to find out what I can do with it.  I gather TwoSleevers has lots of recipes for both Instapots and Air Fryers. Sunday evening I received an email saying it will arrive on Tuesday. Great, not doing anything all day. I also got an email from TwoSleevers with some recipes for both the Instapot and the Air Fryer.  I will have to have a read. I see some of them are Keto recipes. I really don't know what that is, so I guess I will have to find out. I know it's very popular at the moment. My personal philosophy is, as you know, eat anything and everything in moderation.

I have been checking out the website of Two Sleevers and I see they have a lot about what to do with your brand new Instapot and how to operate it and what the buttons actually do. Haven't studied it yet, but will certainly go back as it seems very useful. Matt  keeps asking me where I am going to put it. Well I plan to chuck out a few pans and use the room for the Instapot.

I tried a new recipe on Saturday. I will share it, but I made a bit of a mess of it. However, we quite enjoyed it. I cooked the piece of the whole tenderloin we bought a while back, my friend and I, but Matt kept saying it was tough. That was not my fault of course. Will see what it's like cold. The meat had a "drizzle" which was supposed to be cooked until sticky, I forgot it and could have glued things together. Dabbed a bit on the meat, but.... although it enhanced the taste, it was difficult to spread. Not sure whether to try the drizzle again with the cold meat and be careful. Just to add to it, I cooked sprouts, and I over cooked them somewhat. Did well didn't I?

Monday  morning Matt has bloodwork, then we have shopping to collect, and might go bowling.

This is an interesting version of Pho which came, through Yummly, from Chef Savvy.

Spicy Shrimp Pho

This Spicy Shrimp Pho is a twist on the traditional Vietnamese soup made with hot steaming chicken
broth, shrimp, cilantro and fresh squeezed lime juice.

4 oz whole wheat thin spaghetti
1 Tbs extra virgin olive oil
2 garlic cloves, minced
1 Tbs jalapeno, minced
2 Tbs green onion, sliced thin
6 cups low sodium chicken broth
1 tsp fish sauce
1 tsp sesame oil
1 cup button mushrooms, thinly sliced
12 oz large shrimp, uncooked
1/8 tsp pepper
1 Tbs lime juice
1 Tbs cilantro, chopped

1. Cook spaghetti until al dente.

2. Meanwhile add oil to a large pot or dutch oven.

3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.

4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.

5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.

6. Take off of the heat and stir in pepper, lime juice, and cilantro.

7. Divide the noodles among the 4 bowls and pour the soup on top.

8. Garnish with extra lime wedges and cilantro if desired.

Servings: 4

Source: Chef Savvy

Have a great day
 

Saturday, February 9, 2019

Saturday Recipe

Celebrating Valentine's Day? Here's a good dessert.

Red Velvet Crepes with Cheesecake Filling


RED VELVET CREPES
1 1/2 cups flour
2 Tbs unsweetened cocoa powder
1 Tbs sugar
1 tsp baking powder
1/2 teaspoon salt
2 cups whole milk
2 eggs
1 Tbs butter, melted
1 tsp vanilla extract
red gel food coloring
nonstick cooking spray

CHEESECAKE FILLING
16 oz cream cheese, softened
1 cup powdered sugar
4 Tbs unsalted butter, softened
1 tsp vanilla extract
1/4 teaspoon salt
1/4 cup mini chocolate chip

GARNISH
confectioners' sugar
chocolate syrup
whipped cream
berries

1. Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.

2. Add about 3/4 teaspoon of red gel food coloring and blend until combined.

3. Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.

4. Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.

5. Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.

6. Uncover the crepe batter and give it a quick whisk.

7. Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.

8. Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.

9. Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.

10. Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.

11. Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.

12. Serve with a dust of confectioners’ sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.

Yield: 12 crepes

Source: Genius Kitchen

Have a great weekend

Friday, February 8, 2019

Gynandromorph Cardinals, Shopping, Fish

I came across this National Geographic article about male/female cardinals. Rare but not unheard of.apparently. Interesting article.

Don't you just love that word, gynandromorph? Not a word I had ever heard before. Gotta make a note of it. I do that with new words. Turns out that they are genuinely half male and half female and the sexes can be either side. Do read the article, it really is interesting.

A shopping day today, picked up groceries then went to Victoria St. Market and picked up my smoked haddock and Italian sausages. I also weakened and bought a fillet of Arctic Char. My favourite fish I think, also a very expensive fish. Thought it would be a treat for us. Just got to make a decision how to cook it. Come across some complicated recipes but I want something simple, I like the taste of Arctic Char and don't want to disguise it. Also picked up a bag of Kettle Chips made at the asparagus farm, often thought about trying them. They were good, but the chips were quite thick compared with Frito Lay's or someone. Don't think I will buy them again.  I might say Victoria St. Market is a very dangerous place to go. They sell all kinds of gooooood stuff.  I could spend a fortune at their meat and fish depts. let alone anywhere else.

I always look out for Mushrooms Canada recipes and this is their latest. I could eat these.

Cheesy Taco Stuffed Mushrooms
Recipe developed in partnership with  Bake. Eat. Repeat.
Prep Time: 30 mins. | Cook Time: 25 mins. | Makes: 20-25 stuffed mushrooms



Ingredients

  • 20-25 button mushrooms (medium size)
  • ½ small onion (about 1 cup), finely chopped
  • 2 cloves garlic, minced
  • 1 cup finely chopped red pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
    ½ teaspoon coriander
  • salt and pepper to taste
  • 6 ounces (188g, ¾ of a package) cream cheese, softened
  • 1 egg yolk, lightly beaten
  • 1 cup shredded cheddar cheese, divided
  • 1 cup black beans, rinsed
  • 1 cup corn kernels (thawed if frozen)

Method

1. Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.


2. Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to saute for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.


3. In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in ½ cup of the shredded cheddar cheese. Add the onion mixture, the black beans and the corn and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.


4. Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the stuffed mushrooms


5. Bake for 20-25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later.

Have a great day

Wednesday, February 6, 2019

Cannabis Lab, Instapot, Infectious Disease Clinic.

It seems fated that every time I have an appointment at the Cannabis Lab either the weather, or my body, stops me. What annoyed me today, I had my urine sample ready to go, but was eyeing the roads with some trepidation when ring goes the phone and they said the lab was closed due to the weather. Basically freezing rain was the big problem today. I was planning to go get some more smoked haddock and sausages, but decided, although not far, that too was unwise. Oh well, next time. I have placed a grocery order for tomorrow so I am hoping it will all be OK weatherwise.

Been looking at Instapots today, a really unexpected gift is being sent to me from a cyber friend who, with her husband, wants to buy me one. I am not sure what I have done to earn such a marvellous present, but I am absolutely delighted. You know who you are, and you have my undying gratitude. I will really enjoy using it. I will have to dispose of a couple of things, like my slow cooker, which was, anyway, far too big and cumbersome.

I received my appointment for the Infectious Disease Clinic today. At least the mail workers were on duty. However, tried to phone the clinic and they were not there. I will try and get a ride to the Clinic which is in part of the hospital where I recently spent such a delightful time!!!!  Not sure what the point is when I am, to all intents and purposes, all better now.

I like flank steak, it is tasty and inexpensive although, unless cut right, can be a tad tough. This includes a Chimichurri Sauce, I have never made one, but have eaten it in Portugal and this recipe doesn't seem it would produce the fiery, mouth searing, lip stripping sauce I experienced in Portugal. Maybe that's not a bad thing. As for the asparagus, it is still too early for the good stuff but I saw some reasonable asparagus in the Victoria Street Market (smoked haddock place) which might work. I tried making cauliflower rice once, it was pretty good and certainly quite healthy.

Flank Steak with Chimichurri, Asparagus and Cauliflower Rice

This elegant steak dinner for two features asparagus drizzled with a bright chimichurri sauce. A bed of cauliflower rice sops all the extra juices, but you could stir the herby sauce into the rice for extra
flavor. This dish is easy enough for a weeknight dinner but delicious enough for date night or a dinner party.

Chimichurri Sauce
1 cup packed fresh parsley leaves
1 small clove garlic, chopped
2 Tbs white vinegar
2 Tbs extra-virgin olive oil
¼ tsp ground pepper
1/8 tsp salt

Cauliflower Rice
1 Tbs extra-virgin olive oil
1 ½ cups riced cauliflower
2 scallions, chopped
1/8 tsp salt
1/8 tsp ground chipotle pepper

Steak and Asparagus
8 oz asparagus, trimmed
1 ½ tsp extra-virgin olive oil
8 oz flank steak, trimmed
¼ tsp salt
¼ tsp ground pepper

1. Preheat grill to medium-high. To prepare chimichurri sauce: Chop parsley and garlic together until finely chopped. Transfer to a small bowl and add vinegar, 2 tablespoons oil, ¼ teaspoon pepper and ? teaspoon salt. Stir to combine. To prepare cauliflower rice: Heat 1 tablespoon oil in a medium skillet over medium heat. Add cauliflower, scallions, ? teaspoon salt and chipotle. Cook, stirring, until tender, 4 to 5 minutes. Remove from heat; cover to keep warm. To prepare steak & asparagus: Toss asparagus with oil. Sprinkle the asparagus and steak with salt and pepper. Grill the steak for 5 minutes. Turn the steak and add the asparagus to the grill. Cook, turning the asparagus once or twice, until the asparagus is tender and the steak is cooked to your liking, 4 to 6 minutes more for medium rare. Let the steak rest for 5 minutes before slicing.

Source: EatingWell

Author Notes
To make ahead: Refrigerate chimichurri sauce for up to 2 days.



Have a great day
 

Google +,Bowling, Shopping, Cooking, Optometrist,

Assuming you have heard about it, I am a tad confused about Google shutting down.  Does that mean one's gmail is no longer valid, can we not Google information any more, I understand Google comments on blogs will no longer exist and all previous comments will disappear. But is Google itself disappearing? We have a large Google Office in town, so, don't know what's happening there. Just Googled!!! It's actually Google + that is shutting down. I am still not quite sure how that will affect things.

Memory like a sieve, forgot to mention, went to the optometrists for our annual, somewhat late due to my hospital stay, but delighted to say, neither of us need any attention of any kind to our eyes. Nice to know. Funny, been going to the same place for 18 years or so and only just realised there is a parking lot behind the building. Never even occurred to me to wonder where the staff parked. Apparently there is also a wheel chair spot plus a ramp.

Much as I enjoyed bowling, I paid for it with cramp in my worst leg. Didn't sleep much at all last night. Then today we had to go to the optometrist for our annual tests which we had missed due to my hospital stay. Turns out our eyes are doing fine and no new glasses needed. Good news. Then we went to pick up our shopping, a half order again, easy to bring upstairs, and finally went to the Bakery to buy some of my favourite buns. The buns I am currently eating I bought last September/October (not sure) and are somewhat iced up. They are OK but..... I now have some fresher ones.

Today, Wednesday, I am finally getting to Body Stream where I converse with the cannabis doctor through the computer, in order to get a new prescription. Only trouble is, once again the weather isn't too propitious, they are talking freezing rain. Hope not.

Tonight, we came in fairly late, and I had already planned to  make Chorizo and Potato Stew, I didn't have all the right ingredients, and it was pretty hard work to make at the last moment, however, it turned out to be delicious. I read, on line, that you didn't have to use Chorizo but Italian Sausages would do, so that's what I used. For Dill, I used Tarragon, and so on. We both very much enjoyed it and have leftovers to use up. Only trouble is I am short of Italian sausages too. Need to go to Victoria St. Market to pick up my smoked haddock and some sausages.

Butter Tarts are a very Canadian dessert. I always remember a cyber group getting together to entertain a bunch of people - they were working in a small kitchen and one of my friends made butter tarts which she set down on a chair to cool. Unfortunately a bit later she needed to sit down. The rest I leave to your imagination. Talk about butt jokes, there were lots of  them.

Chocolate Bottom Butter Tarts

This twist on the quintessential Canadian dessert boasts a chocolate-y crust and drizzle while still
oozing with all that traditional runny butter tart goodness.

Chocolate Tart Crust
1 ½ cups all-purpose flour
½ cup sifted cocoa
1 Tbs packed brown sugar
½ tsp salt
¾ cup cold unsalted butter, cubed
6-7 Tbs  ice-cold water
Filling
2 eggs, at room temperature
1 cup lightly packed brown sugar
1/3 cup corn syrup
1/3 cup softened unsalted butter
2 Tbs all-purpose flour
Chocolate Drizzle
56 g chocolate, coarsely chopped

1. Chocolate Tart Crust

For dough, place flour, cocoa, sugar and salt in a food processor. Whirl until mixed. Add cold butter. Pulse until coarse crumbs form. While pulsing, add cold water, 1 tbsp at a time until dough begins to come together. Turn onto a counter. Bring together to form a ball. Divide dough into 12, placing each piece into a greased muffin cup in a 12-cup tin. Evenly press dough over bottoms and up sides of each cup. Cover with plastic wrap. Refrigerate until chilled, 1 hour.

Filling

4. For filling, whisk eggs in a medium bowl. Add remaining filling ingredients. Whisk until smooth. Set aside.

When dough is firm, preheat oven to 375ºF (190ºC). Divide and pour filling between chilled tart shells. Bake in centre of preheated oven until pastry is firm and dry and filling is puffed and golden, 22 to 25 minutes. Let cool completely.

Chocolate Drizzle

Place chocolate in a double boiler or microwave-safe bowl. Heat, stirring often until melted. Using a fork, repeatedly dip tines into chocolate and drizzle over tarts in a swirling and back and forth pattern.

Food Network

Have a great day
 

Tuesday, February 5, 2019

Birthday

Not a bad day really. We had lunch early and then went to the bowling alley. Lots of hugs and nice to see yous etc. Plus Happy Birthday to Matt who told everybody who approached him!!! We bowled two games, both of us limping a bit. Didn't bowl well of course, but for a first time in 4 months, we didn't do too badly. The first game we both got the same score, the second one I beat him by 5 or 6 I think.

Came home and the young man arrived eventually to fix up the TV. The DVD player works perfectly now. He says I have to switch the wiring to play the VCR, but I don't know if that is true. I am going to try it out. I have been given another VCR player by the way, by the younger owner of the bowling alley. Ours was kaput. Nice of him.

Afterwards we went to the Red Lobster. It was chucking it down, didn't know it was supposed to do that. I had trouble seeing the white road marks in the newer part of the road they built last year. Bit dangerous that. They faded out with the lights and the glistening rainwater.










I tried a new dish, Bar Harbour Lobster Bake, Split-roasted petite Maritime lobster tails with shrimp, bay scallops and mussels, piled over a bed of linguini in a garlic and white wine broth. It was very good, I enjoyed it. 3 lobster tails by the way, and heaps of scallops. Matt had his free dessert which looked absolutely delicious, Brownie Overboard it was called and had brownie, ice cream and whipped cream. I asked where their ice cream was made - a company named Central Smith, odd name. I must check them out.

Sorry, somewhat late in the evening so no recipe tonight. 

Have a great day
 

Monday, February 4, 2019

Birthday, Movie, Two Sleevers,

Today is Matt's birthday so I figured we would go for lunch at Red Lobster where he can have a free dessert.  I am not sure if we will got on to the bowling alley or not as my legs have been playing me up lately. Not only that I have a TV techie coming later this afternoon because when I tried to play a DVD the player made the most awful noise and although the movie would play, it was impossible to listen to the music we wanted to listen to. I don't know what has gone wrong, the player was certainly OK before our TV broke down.

The TV itself is working fine, and I am enjoying the picture. Although I, in fact, watch a black and white movie on Sunday evening. Katharine Hepburn was in it, playing a Chinese woman. The movie was called Dragon Seed and I actually enjoyed it very much. Watching it, it occurred to me that there is something slightly Chinese about Katharine Hepburn's face. If you click on the link you can see a clip from the movie. We don't often watch old movies as Matt is not really "into them" but many years ago I used to watch them on TV in England. I don't remember what I watched now, too many years ago. I have always loved Hepburn of course, who hasn't? She was an excellent actress, just thought of The African Queen, but I have seen her in many excellent movies. Actually they were supposed to be showing The Lion in Winter, don't know why they changed the programme.

A friend directed me to Two Sleevers where they specialise in recipes for both Instant Pots and Air Fryers. I already know how good chicken can be when cooked in my air fryer and when I saw this recipe I thought I would share it. You already know how much I like the dark meat on poultry, doesn't this look delicious?

Brazilian Chicken

Impress your friends and family with this delicious Brazilian Chicken recipe! Only you will know
how easy this air fryer chicken dish is!

1 tsp cumin seeds
1 tsp dried oregano leaves
1 tsp dried parsley
1 tsp turmeric
1 tsp salt
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp cayenne pepper
1/4 cup lime juice
2 Tbs oil
1.5 lbs chicken drumsticks

1. In a clean coffee grinder, blend together the cumin, oregano, parsley, turmeric, kosher salt, coriander seeds, peppercorns and cayenne pepper.

2. In a medium bowl, combine the ground spices with the lemon juice and oil. Add the chicken drumsticks and turn them, coating well with the marinade. Allow the chicken o marinade for 30 minutes or up to 24 hours in the refrigerator.

3. When you are ready to cook, place the chicken legs into the air fryer basket, skin side up.

4. Set your air fryer to 390F for 20-25 minutes for meaty chicken legs. Halfway through, flip the chicken legs over.

5. Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165F. Remove and serve with plenty of napkins.

Servings: 4

Source: TwoSleevers

Have a great day
 

Saturday, February 2, 2019

Saturday Recipe

This looks like something easy to do on a weeknight.

Creamy Lemon Chicken Parmesan

This riff on classic chicken Parmesan replaces the usual marinara with a luscious lemony cream
sauce. We've lightened it up by using half-and-half instead of cream, with just-as-delicious results. Serve this lemony chicken dinner with whole-wheat pasta or brown rice.

? cup all-purpose flour
2 large eggs, lightly beaten
¾ cup whole-wheat panko breadcrumbs
½ cup grated Parmesan cheese, divided
1 tsp Italian seasoning
1 tsp garlic powder
4 4 oz chicken breast cutlets
3 Tbs extra-virgin olive oil, divided
2 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup lemon juice
¼ tsp salt
½ cup half-and-half
¼ cup chopped fresh parsley

Preheat oven to 400°F. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Combine panko, ¼ cup Parmesan, Italian seasoning and garlic powder in a third shallow dish. Working with one at a time, coat each cutlet in flour, shaking off the excess. Transfer to the egg mixture and turn to coat. Transfer to the panko mixture and turn to coat. Reserve 1 tablespoon of the flour (it will be cooked later) in a small bowl. Discard any remaining flour, egg and panko mixture. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 cutlets and cook, flipping once, until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Reduce heat to medium and add another 1 tablespoon oil to the pan. Add the remaining two cutlets and cook, flipping once, until golden on both sides, 1 to 2 minutes per side. Transfer to the baking sheet. Bake the cutlets until cooked throughout, about 10 minutes. Meanwhile, wipe out the pan. Add the remaining 1 tablespoon oil and heat over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth, lemon juice and salt to the pan. Bring to a boil. Whisk half-and-half into the reserved 1 tablespoon flour. Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining ¼ cup Parmesan and parsley.


Source: EatingWell

Have a great day
 

Friday, February 1, 2019

TV, VCR, Cribbage,

Well the technician came on Thursday afternoon, but there is no way Matt will ever be able to even turn on the TV. It has 3 buttons and I had trouble understanding it, let alone him. We watched Wheel and Jeopardy, the colours are quite different and I am not sure it isn't a tad bright for me. However, there was nothing we were interested in so I went to put on a DVD. Not likely, I got a nasty noise from the DVD player which had been hooked up this afternoon. Rogers tell me that it is not their responsibility for other people's equipment, fair enough, but another tech is coming on Monday afternoon anyway. I do hope he isn't Indian as well, I find it so hard to understand everything they say. They know English OK, but their pronunciation is difficult for me. The guy on the phone said if it was the player they are really cheap these days, how true, I checked it out, they are incredibly cheap now $25 to $30 odd. You can get more expensive ones of course. By the way, did you know the V in DVD stands for Versatile?

So, guess what, we played cards! Matt is doing very well, I guess he played cribbage so much at one time, well he and I used to spend hours on vacation playing plus playing with friends, that it is imprinted on his brain so he didn't need a lot of reminding. We had one friend in NC who used to come visit after work and we would play cribbage for hours.

Just took the remaining smoked haddock out of the fridge to make Kedgeree again for Friday supper. We both enjoyed it so much last week we decided to have it again.

This appealed to me, of course, otherwise I guess I wouldn't pass it on.

Mongolian Beef and Vegetables

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting
player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. Add a sliced red chile or a good pinch of crushed red pepper for a spicy sauce. We recommend serving with Sesame Soba Noodles.

12 oz flank steak, thinly sliced
1 Tbs cornstarch
3 Tbs light brown sugar
3 Tbs water
3 Tbs reduced-sodium soy sauce
2 tsp canola oil, divided
2 tsp toasted sesame oil, divided
4 cups broccoli florets
1/2 cup thinly sliced white onion
1/2 cup sliced carrot
1 cup snow peas, halved diagonally
1 Tbs minced fresh garlic
2 tsp grated peeled fresh ginger

1. Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.

2. Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.

3. Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Servings: 4

Source: Cooking Light

Have a great day