It's War, Diabetes.

Everything has been neglected whilst I went to war. On Sunday we stripped Matt's bed, covered it in Diatomaceous Earth and killed every bug we saw. I then covered the very holey bug protector the exterminators had place on the box spring, with strips of duct tape on every hole I could find and scrubbed at areas where I could see the bed bugs had been. Having washed all the bed linen, we re-made the bed. Tuesday afternoon we upended the mattress and box spring once again and found one lonely little bug who died instantly. After much diligent searching, spraying with bug spray, patching up a couple more small holes, I think we have beaten the little suckers. At this point in time, we haven't yet put the bed back together to allow the spray to dry. The picture shows the bug proof mattress cover I bought from Amazon.ca - I bought it because the  Pest Control didn't put a cover on my mattress only my box spring although the covered both on Matt's bed. It is of much better quality that the ones provided. I was thinking I should buy another one for Matt's box spring but Matt says we have spent such a lot and, providing the duct tape works, it may not be necessary. They are $60 before tax after all. The bug control people charge nearly $100 for theirs if you buy them separately from their service.

I wrote to the Pest Control people and copied it to the Landlords. Guess what, total silence. Unbelievable. Matt says give it to the end of the week. I also asked my cleaners who were due in Tuesday morning if they could come help with the mattress and box spring as a pair of oldsters like us find it a bit difficult. Although they came last time, they wouldn't do so this time. I can see their point, but they are not that easy to pick up if you are careful and they are/were only in one room.

So, I hope this is basically all over bar shouting.

Went to our doctor's for a diabetes clinic and she has now said we don't have diabetes. Matt never did,

he was classified as pre-diabetic. She has given me the go ahead to stop taking Lipitor for 3 months to see what happens. It causes me the most dreadful cramps which I then have to deal with by taking quinine pills and such. A doctor in the States, several years ago, told me every diabetic ends up on insulin. I really would like to go back and give him the bird. I thought it was nonsense at the time.

I tried out a new dish, to us, on Monday night which was an Italian mix of sausage, onions and peppers. It was pretty good. Had to adapt it slightly didn't have any white wine so used red. (I usually keep small bottles of white wine {no not cooking wine} for cooking, but I had run out). It will be replaced this week but we haven't done so yet. Of course I continue to eat asparagus every day and probably will until after the sale closes which will be around July 1. It amuses me in this recipe that they show a whole sausage whereas one actually has to slice it.


Italian Sausage, Peppers, and Onions

All Recipes

Gigi

"My family has been using this very simple and delicious recipe for sausage, peppers, and

onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!"

Ingredients

• 6 (4 ounce) links sweet Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced

• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white wine

Directions

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Have a great day

NSW Fires, Movie, Spelling, Bowling,

I was just reading Elephant's Child's blog Sunday Selections - She lives really close to the dreadful fires raging across New South Wales and today printed the story of a Zoo and a link to how the animal handlers saved the animals. The situation in NSW is dire with thousands of animals having been killed and a number of humans also. As Sue points out, even the surviving animals will have big problems finding food and water and also shelter after all their habitat has been razed to the ground. The air quality for miles around is unbreathable and people are advised to stay inside, but smoke can get through closed doors. Koalas are often shown being rescued, but there are many other less cuddly animals which are affected too. It is a world shattering disaster.

At the moment we have access to various movie channels and tonight, on Starz, we watched Dolphin Tale. I had heard the story of the dolphin who lost her tale and received a prosthetic which is what this movie was based on. It was a lovely movie and Winter, the dolphin, played her part beautifully. It was a pretty well known cast and we thoroughly enjoyed it. Wasn't sure whether Matt would but he definitely enjoyed it too. I thought he might as he has always loved dolphins and whales. Morgan Freeman's character kept calling Winter a fish and nobody corrected him. Annoyed me somewhat as Matt was doing the same thing. Maybe he was annoying me or maybe he had forgotten. It is a wonderful example of what can be done with prosthetics and they are developing new things all the time.

By the way, I keep making typing mistakes tonight. If I don't catch them all, my apologies. Dunno what's the  matter with my fingers or is it my brain (always assuming I have one). That reminds me, I was a tad annoyed with my Spanish lessons tonight. Usually it accepts English spelling and several times it has done so but had the cheek, in one section, to penalise me for a word I had used elsewhere dozens of times. Of course I still use mainly English spelling and Blogger doesn't like that either. Tough cookies.

Bowling Monday but whether Matt can or will, I have no idea. Both his legs are hurting now. He has a physiotherapist coming Tuesday to assess him. Will be interesting to see what she says.

Like Stuffed Peppers? Well Kevin Lynch has come up with an easier version. Although, in fact, stuffed peppers in the Instant Pot is as easy as pie. You know, that's a stupid expression, I find making pies very difficult. Never been much good at pastry. It's pre-made pie shells for me these days.

Italian Sausage Stuffed Pepper Soup

All of the flavours of stuffed peppers in the form of a (much easier to make) hearty, and tasty soup

with Italian sausage for even more flavour!

1 cup uncooked long grain white or brown rice
2 cups water or beef broth
1 lb Italian sausage, casings remove
1 Tbs oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (15 oz) can tomato sauce or tomato puree
2 cups beef broth
1/2 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
2 Tbs parsley, chopped

1. Bring the rice ad water to a boil, reduce the heat, cover and simmer until the water has been absorbed, about 20 minutes, before removing from the heat and letting sit, covered.

2. Meanwhile, cook the sausage in a large pan over medium-high heat and set aside, about 7-10 minutes.

3. Add the oil and onions to the pan and cook for 5 minutes.

4. Add the peppers to the pan and cook for 5 minutes.

5. Add the garlic and cook until fragrant, while stirring, about 1 minute.

6. Add the tomatoes, tomato sauce, broth, basil, oregano, sausage, onions and peppers, bring to a boil and simmer for 10 minutes.

7. Add the rice, season with salt and pepper, remove from heat, mix in the parsley and enjoy!

Servings: 6

Option: For One-Pot: Make this a one-pot meal by adding the uncooked rice to the soup in step 5 with an extra 2 cups broth and cook until cooked, about 20 minutes.

Option: (Highly recommended) Add 1/2 cup grated parmesan to the soup and let it melt in! Yum!

Option: Replace the rice with quinoa or a blend of whole grains!

Option: Instead of cooking the rice separately, add it and 2 cups up extra broth to the soup at step 6 and simmer unto the rice is cooked, about 20 minutes.

Option: Replace the sausage with ground beef or ground turkey, etc.


Author: Kevin Lynch
Source: Closet Cooking

Have a great day
 

Bowling. Snow,

Bowling was pretty good for me on Monday and we earned most of the points. However, we didn't move as a team. For some reason I rarely bowl well on Monday for the league. It is suggested I am trying too hard.

We had a fair amount of snow again this morning, but it stopped way before we went out. The roads weren't too bad luckily. I don't know if we will be going to the Mandarin or not tomorrow  but they are calling for more snow tonight. I don't remember we had a lot of snow last year, we are certainly getting it this year although not as much as some people - especially in the States.

I know I said I don't often use recipes from Closet Cooking and I know this has shades of yesterday's recipe, but I couldn't resist it, it looks so good.

Italian Sausage Stuffed Pepper Soup

All of the flavours of stuffed peppers in the form of a (much easier to make) hearty, and tasty soup

with Italian sausage for even more flavour!

1 cup uncooked long grain white or brown rice
2 cups water or beef broth
1 lb Italian sausage, casings removed
1 Tbs oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (15 oz) can tomato sauce or tomato puree
2 cups beef broth
1/2 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
2 Tbs parsley, chopped

1. Bring the rice ad water to a boil, reduce the heat, cover and simmer until the water has been absorbed, about 20 minutes, before removing from the heat and letting sit, covered.

2. Meanwhile, cook the sausage in a large pan over medium-high heat and set aside, about 7-10 minutes.

3. Add the onions to the pan and cook for 5 minutes.

4. Add the peppers to the pan and cook for 5 minutes.

5. Add the garlic and cook until fragrant, while stirring, about 1 minute.

6. Add the tomatoes, broth, sausage, onions and peppers, bring to a boil and simmer for 10 minutes.

7. Add the rice, season with salt and pepper, remove from heat, mix in the parsley and enjoy!

Servings: 6

Tips
Option: For One-Pot: Make this a one-pot meal by adding the uncooked rice to the soup in step 5 with an extra 2 cups broth and cook until cooked, about 20 minutes.

Option: (Highly recommended) Add 1/2 cup grated parmesan to the soup and let it melt in! Yum!

Option: Replace the rice with quinoa or a blend of whole grains!

Option: Instead of cooking the rice separately, add it and 2 cups up extra broth to the soup at step 6 and simmer unto the rice is cooked, about 20 minutes.

Option: Replace the sausage with ground beef or ground turkey, etc.

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Cooks, Effort, Shopping,

I have often groused about chefs who leave the tails on shrimp. OK if you are going to pick them up that way and dip them in a sauce, but when they are already in a sauce, it is messy to have to grab the tails to remove them. My second huge grouse is people who use Parmesan Cheese, in an English speaking country and call it Parmijan. It is ParmeSan - if you happen to be in Italy it is Parmigiano, but there is no such thing as Parmijian or Parmigian. There was a cook (don't think he deserved the title of chef) on Good Morning America on Friday who did both these things. I thought his recipe was a tad odd anyway, he was making a healthy version of Shrimp Alfredo and he used coconut milk and almond milk - 2 nut milks? Isn't one enough?

I tried to get round to a few blogs on Sunday. I am still having to push myself somewhat to do things so I am sorry if I have neglected your blog lately. Everything seems such an effort still - not having my veins done doesn't help of course. Roll on the summer. I am almost wishing away the time like I did as a kid waiting for my birthday.

Today, Monday, I get my haddock and will get us some Italian sausages from the same store. We both enjoy Italian Sausage, Peppers and Onions now and again.  I have to pick up some shopping too, a half order again.

I have been meaning to try this for breakfast for a couple of days, but as I said above, pushing myself to do things isn't easy at the moment. Matt wouldn't eat this for breakfast I don't think.

Parmesan Eggs

creamy skillet eggs that redefine breakfast for champions. Loaded with heavy cream, Parmesan cheese and butter, these eggs will change your mornings forever.

1 cup finely grated Parmesan cheese
1/2 cup heavy cream
1 tsp chopped parsley, more for garnishing
1/4 tsp salt, plus more to taste
freshly ground black pepper
2 Tbs unsalted butter
4 large eggs

1. In a medium bowl, whisk together the Parmesan cheese, cream, parsley, salt, and pepper.

2. Using a six-inch skillet, heat one tablespoon of the butter over medium-high heat. Add half of the the cream mixture to the skillet and cook until the mixture is bubbling all the way through, about 1 minute. Crack two eggs into the skillet and cook until the egg whites are set but yolks are runny, about two minutes. Cover the skillet with its lid to help cook the egg whites faster, and before the Parmesan cheese is burnt or turn dark brown.

3. Season the eggs with a wee bit of salt, ground black pepper and garnish with some chopped parsley. Repeat the step above and cook the remaining. Serve the eggs with a hot sauce, if you like.

Servings: 2

Tips
You can cook all four eggs in a regular-sized skillet. If you have a non-stick skillet, use it to prevent the Parmesan cheese from being burnt and stick to the bottom of the skillet.

Author: Cravings, Chrissy Tiegen

Have a great day
 

Teppanyaki, Bowling, Puppy, Time.

Haven’t been to the Teppanyaki Bar yet, going for an early supper tonight. They seem to be incredibly busy, I could only get 5 in the evening although I could have got a lunch booking with no trouble however, our friends preferred a supper time visit. I suppose I could have booked for the following week but…
Bowling was cancelled again for this week as the renovations haven’t been completed. We are somewhat teed off about this but not much anyone can do. This means that when we do go back on August 6 it will be our last Summer League and will be for our banquet. We will be having Kentucky Fried for lunch. We haven’t had KFC for years and I have had a hankering for it lately. We will still be bowling after that but basically on our own.

We are going to meet Zoey, the puppy, next week on Friday. Her mistress will be giving me the first taste of local corn this summer. Matt not so keen.

They say as you get older time goes by much faster. It certainly seems to me that time is flying by. July only started the other day and now we are almost in to August. Impossible. Considering we haven’t done a lot it’s surprising that it has passed so quickly.

I love stuffed peppers and like the idea of doing them in the slow cooker especially at this time of year. Trust Kraft to come up with something easy. My next question, I wonder if they freeze?

Slow-Cooker Italian-Stuffed Peppers

 

What You Need

3 large  bell peppers (any color)
1/2 lb.  Italian turkey sausage
1 small  onion, chopped
1/2 cup  instant brown rice, uncooked
2 Tbsp.  KRAFT Grated Parmesan Cheese
2 cloves  garlic, minced
1/2 tsp.  dried oregano leaves
1 can  (15 oz.) pizza sauce, divided
1-1/2 cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

CUT tops off peppers; remove and discard seeds.
CHOP tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
STAND peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using extra-lean ground beef.

6 servings

Have a great day

Bowling, Sausage and Pickles,

As I mentioned, we went bowling Wednesday and then again on Thursday. I didn't bowl very well on Wednesday but was better today. Next Monday is our last league bowl for the Winter Seniors. May 1 will be our banquet and we will be bowling for fun rather than for competition, not that anyone really takes the competition part seriously. Our summer league then starts on May 17. The mail finally delivered the coupon books which contain coupons for our bowling alley. We can't use them for league play but we can for non league days. However, these coupon books are such a waste of money. Most of the people in this building, at least, throw them away without even looking at them. I cannot imagine the wastage all over town and elsewhere.

How genuinely Mexican this recipe is, I don't know. I do know that I made them on Wednesday night

and found them delicious. I even gave a glass jar full to the guys who own the bowling alley. I had a plateful with my lunch on Thursday and really enjoyed them. I thought I had posted the recipe before, but if I did, I can't find it. One of the owners at the alley gave me a couple of Lanjaeger sausages, at least I think that's what they are. We ate one each. Always wanted to try them, but if I had known they were 200 calories a piece, I would have left it severely alone. I have seen them for sale in the deli and also seen people buy them and wondered what they were like. I could probably have asked to try one, but now I know anyway. Matt won't try the pickled vegetables by the way, he isn't a lover of pickles. The only problem I have, eating them, the carrots are a tad crisp which, with my lack of teeth, makes it difficult for me to eat.

Mexican Pickled Vegetables

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well

in the refrigerator. Packed into glass jars, it makes a nice gift

1 Tbs black peppercorns
2 tsp allspice berries
2 tsp coriander seeds
1 tsp whole cloves
1 cup extra-virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 large head cauliflower, broken into small florets
1 lb pearl onions, fresh (peeled; see Tip) or frozen (thawed)
3 medium carrots, cut into 1/4-inch rounds
1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1 small habanero, or 2 small jalapeño peppers, stemmed and thinly sliced
2 1/2 cups distilled white vinegar
6 bay leaves
2 Tbs dried oregano
1 Tbs salt
1 tsp cumin seeds

1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).

2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.

3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Yield: 8 cups

Tips
If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Author: Elvia
Source: WebMD Recipe from EatingWell.com

Have a great day
 

Toe, Technology, Laundry,

I decided to wear shoes and socks today and it seemed to support my sore toe. I managed to do a bit of walking without suffering too much. Had to go to the library as they had a book on hold for me and also had to go to the liquor store - I didn't have any bubbly for Sunday!!!!

Also, did I mention, my computer guy said I shouldn't have my laptop mouse on the arm of my chair but on the table. He was right, the mouse is behaving itself now although I always have used the mouse on the chair arm, used to work fine. He fixed the desktop by removing an attachment in one of the USB ports. I could have done that had I known!! He was kind, didn't charge me a penny. I wished him a belated Happy Christmas!!! We discussed me buying a laptop to replace my stuff which is all fairly old, however, I will put it off for the while because everything is working fine at the moment.

Tomorrow, being Saturday, we do laundry which means a bit of a walk to me, it's not actually that far, we have a laundry room on every floor, but with my legs..... However, I do some of it and then Matt goes and gets the dry stuff once it's finished. There is a woman lives next door who does laundry but not sure what she charges. I really should ask her. Oh to get some vascular surgery done.

Whilst I was without my desktop, I saved some recipes to my cookery programme on the laptop. Like an idiot I don't remember what they were now. Last night I did Italian sausage with peppers and onions which I haven't done for a while - it was good. Tonight, being Friday, I did Salmon cooked in Foil. Saves a lot on washing up. I'm not sure what I altered now. But it works very well.

Ginger Sesame Salmon - Jo's Version

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil
1 medium carrot, cut into julienne strips or shredded
2 (4 ounce) salmon fillets, thawed and skinned
2 tsp grated fresh ginger
2 Tbs wine vinegar
1 tsp sesame oil
Salt and pepper to taste
1/2 tsp sugar
1 tbs Tomato Ketchup
1 tsp Soy Sauce
1/4 tsp Tabasco - or to taste.

1. Preheat oven to 450°F or grill to medium-high.

2. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil.

3. Mix sugar, vinegar, ginger, tomato ketchup, sesame oil, soy sauce, Tabasco, salt and pepper in a small basin. Cover the fillets with the mixture.

4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

5. Bake 16 to 20 minutes on a cookie sheet in oven.

6. OR grill 14 to 16 minutes in covered grill.

7. Serve salmon and carrots. Sprinkle with additional seasoned rice vinegar, if desired.

Source: Reynolds Kitchens

Have a great weekend
 

Community Workouts

As Alex suggested, I went to the Community Support exercise class today. Thanks for the extra boost Alex. Until the bowling season starts again, I will try and go all three afternoons in a week. Once the Winter League begins, it will just be two afternoons a week.

By the way, has anyone been having problems with Google Chrome, when I use it to write my blog it keeps messaging me (Not responding).

I published a Paella recipe yesterday but then this afternoon (Friday) I decided to look for an Instant Pot version, what a surprise!! This is what I found and what I cooked. It was very good. Next time I might try adding some Italian sausage as well. Today (Saturday) I think I am going to cook one of my lamb recipes.

Instant Pot Pressure Cooker Shrimp Paella

Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only

5 minutes of pressure cooking time, this recipe is perfect for any night.

1 lb jumbo shrimp, shell and tail on frozen
1 cup Jasmine rice
4 Tbs butter
1 onion chopped
4 cloves garlic chopped
1 red pepper chopped
1 cup chicken broth
1/2 cup white wine
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 pinch saffron threads
1/4 tsp red pepper flakes
1/4 cup cilantro optional

1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.

2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.

3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.

4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.

5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.

6. Remove shrimp from pot and peel if desired. Serve with Cilantro.

7. Notes

8. Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.

9. This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.

Servings: 4

Source: My Forking Life

Have a great weekend
 

Museum, Bowling, Death of a Friend, Shopping,

Hilary Melton Butcher has been posting about the Towner Gallery and showing pictures of its colourful mural. This made me think of the very colourful museum I pass on the way to the asparagus farm. I didn't know what it was called, it is apparently the Ken Seiling Waterloo Region Museum, and this is why I noticed it.

It took me a while to distinguish the word museum when I was driving past. I have never been in to it, I really should do so one of these days.

Didn't do a lot this morning, but this afternoon we went to the bowling alley. The younger owner is off on his month's vacation now so we talked for ages, his boat is still not repaired from last year, incredible, so they cannot use it for this holiday weekend, Canada Day on Monday. We spent so long talking that Matt and I ended up only playing one game and much to my chagrin, Matt beat me.

One thing we did learn during our talks was that a very good bowling friend had died the previous day. I had heard she had fallen once again and broken bones once more, but I didn't think it would cause her to die even though she was 92 years old. How very sad. I have a photo of us from some years ago when we were in a tournament together with a few other friends. Damned if I can find it, must do some more searching. Tragic though. She was such a nice woman.

Having left the bowling alley, went to the liquor store, I was out of Champagne, sorry, Sparkling Wine, serious that. Then we went to the Victoria St. Market where I stocked up on Italian sausages, bought some Brie too. When we got home I packed the sausages except four which I used to make a Sausage and Peppers recipe in the Instant Pot. This time I tried browning the sausages first, last time I made it I thought they looked a tad anaemic. They did look a bit better in the finished dish.

This is a recipe I picked up last year but haven't tried yet. I really should do so but just hadn't had the time plus I love asparagus just cooked and doused in butter. Monday is not only Canada Day but also the last day for fresh asparagus. Picture me weeping salt tears on Monday night.

Asparagus with Indian Spices 

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

2 garlic cloves
3 cm piece ginger
500 g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder) (or a squeeze of lemon juice)
3 tomatoes, chopped finely
Salt to taste

1. Crush the ginger and garlic in a pestle and mortar to a paste.

2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.

3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.

4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.

5. Add chopped tomatoes and cook for about 2-3 minutes.

Servings: 4

Author: Hari Ghotra

Have a great day