Tuesday, February 20, 2018

Tip from my Mom, Doctor, Olympics

I don't know how many of my readers actually cook, but I thought I would pass on this tip I learned from my mother, many years ago, and only recently recalled. When she had to chop fresh herbs, which is a pain to do normally, she put them in a small basin and then using the tip of the scissors, snipped away at the herbs that way. So very easy. I really don't know why I haven't used that tip in years. Obviously senility kicking in!!

Everyone has been nagging advising  me to go to the doctor - however not too easy right now, yesterday was a holiday, today I have to take Matt to the Fracture Clinic. Reading up on IBS I think this may be a symptom of it. I have had IBS for years, although I didn't know it. They told me some 40 odd years ago that I had a spastic colon. I only recently discovered they were one and the same thing. Yes, I will go to the doctor as soon as I can.

Just watched Canada win the Women's Half Pipe Freestyle Gold. Canada is still in third place with the medals. Norway in first is well ahead. Germany is in second. We won a shared 2 man bob sled gold with Germany. Incredible they both did exactly the same time. So often these things are won by 100ths of a second. Ice dancing is on now but have to go to bed as Matt's appointment is at 9:35 am.

Oh dear, once in a while I really enjoy a "noodle bowl" for my lunch. Now I read how unhealthy they are, especially if you eat two bowls a week, which I don't. However, here is a recipe for making your own. Sounds pretty good.

Miso Ginger Noodle Bowl

Think of this comforting soup as a cross between ramen and miso soup. The broth gets instant depth from the bacon drippings in the pan, as well as the miso paste and shiitake mushrooms. You’ll find white miso paste at most supermarkets, either in the refrigerated soy product section or on the international foods aisle. Use it to enrich broths, marinades, or salad dressings, keeping in mind that a
little goes a long way. Give the eggs a quick rinse in their shells since they’ll simmer directly in the broth.

3 center-cut bacon slices, chopped
8 cups stemmed, sliced collard greens or kale
3 garlic cloves, sliced
1 Tbs canola oil
1 (6-oz.) pkg. shiitake mushroom caps, sliced
2 Tbs white miso paste
2 tsp grated peeled fresh ginger
4 cups unsalted chicken stock
4 large eggs in shells, rinsed
4 oz dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
1 cup matchstick-cut carrots

1. Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

2. Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

3. Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

4. Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

Servings: 4

Source: Cooking Light

Have a great day

Monday, February 19, 2018

Saturday Bulimia, Snow, Family Day, Men's Figure Skating,

I have decided I a have Saturday night Bulimia!! Yes I was sick again - just sick this time, but it has left me with devastating muscle aches in my gut. I am feeling very sorry for myself today. I have no idea what is causing this but I am not a happy camper. I am not eating or drinking anything that I haven't eaten or drunk for years. I don't know why anything would suddenly decide to upset me. Maybe I will switch to bread and water on Saturdays! O course I am not doing this on purpose and bearing in mind how I feel right now, I don't know how anyone could.

It was supposed to snow last night and bearing in mind our exercise instructor has gone snow boarding, I hope it does so for his sake. However, we haven't seen a flake so far.

Tomorrow, being Family Day in Ontario, there is no bowling nor exercise class. Just as well, right now I don't think I could do either.

I finally caught some skating, men's singles. I didn't see the short programmes but did see most of the free skates. Nathan Chen from the States skated a wonderful programme, but unfortunately he had
screwed up so badly in the short programme that he didn't make it to the podium. The Japanese who won, Yuzuru Hanyu was trained by Brian Orser in Canada as was the Spaniard who got the bronze. Seems a bit screwed for a Canadian to train the skaters who beat our own contestants!! Brian Orser seems to be one of the few older skaters who hasn't gone bald. Not sure why but lots of them are now. Our Patrick Chen did a good programme  but didn't make it to  the podium. One guy I was particularly impressed with was the young man who skated for Israel, Alexei Bychenko. He was originally from the Ukraine but Israel invited him to skate for them and he accepted. He skated an excellent programme.

For supper Sunday night we had packet Chicken Noodle Soup!! We have some Sweet and Sour Pork left from Saturday night, but.....I decided to be sensible and go with fairly bland. Talking of the Sweet and Sour Pork, this is  the second  time I have made it. One starts off by flouring the pork in cornstarch and cooking until crispy, seems pointless because you then add a sauce which makes the pork go un-crispy so I don't think I will bother again. It does say optional so I will take the easier option.

This is a pretty simple little recipe and would be good for someone with my present internal troubles. In the picture that broccoli looks somewhat overcooked to me.

Oven Poached Salmon with Cherry Tomatoes and Broccoli

5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. Ready in 30 minutes with minimal clean up. Gluten Free, Dairy Free and
can be made Paleo.

3 cups cut up broccoli florets
2 cups cherry tomatoes
1 lb salmon fillet cut into 4 4 ounce pieces
1 Tbs extra virgin olive oil
1 Tbs gluten free tamari omit for Paleo version (or replace with Coconut aminos or Paleo Fish Sauce)
salt/pepper to taste

1. Preheat oven to 400°F.

2. Cut 4 long pieces of aluminum foil and lay flat on the counter.

3. Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil.

4. Add salt/pepper to taste and drizzle with olive oil and tamari (optional).

5. Place salmon piece on top of each broccoli cherry parcel.

6. Add salt/pepper to taste. Seal the aluminum foil parcels.

7. Bake for 20-25 minutes or until salmon is cooked through.

Servings: 4

Source: Avocado Pesto

Have a great day