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