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