Trivia, Health, Saturday Dinner,

Now here's something I would never thought of or that hadn't occurred to me Fish eggs can stick to the feathers and legs of aquatic birds, which is one way that previously fish-free natural or man-made ponds and lakes can become stocked with fish got this from How to Geek this morning.

I decided this morning that it has taken 80 years for them to get me to have a colonoscopy and it will be another 80 before I have another. The colonoscopy itself wasn't as bad as I thought it would be, but my insides haven't felt "good" for a week now. Just about back to normal today. Can you believe I haven't really enjoyed chocolate in all this time!! Now if I could just get my legs right, life would be great. We haven't bowled for 2 weeks either but I think, come hell or high water, we will be going this week.

Saturday night I was looking for something easy to do with steak and made Steak a la Moutarde and Fried Cabbage with Egg Noodles. I will post the recipes later this week. Not too much work but quite enough thank you. One thing I/we do not want to do is rely on Meals on Wheels. I may be totally wrong but suspect we personally would not enjoy their food. Sunday night we had Kung Pao Chicken which is a favourite and in fact my recipe is enough for us to have for two nights.

Right I now have to go add some things to my online shopping list.

I discovered Aioli many, many years ago in France, but this is a different version which I thought sounded good.

Aji Verde Aioli (Jalapeno Avocado Mayo)

1/2 cup Canola Mayonnaise
1 Avocado raw
2 cups Cilantro fresh chopped
2 peppers - Jalapeno, deseeded and roughly chopped
1 lime juiced
1 clove garlic minced
1 Tbs Canola oil
4 Tbs water
1/4 tsp coarse Kosher Salt

1. Combine avocado, cilantro, peppers and garlic  in a food processor. Pulse for 10-15 second bursts, scraping down sides, until you have a paste. Add Mayonnaise, lime and oil. Pulse for 20 seconds until creamy and well mixed - Cilantro and jalapeno should now look like small flakes. Aioli will be thick add 1 tbs water - pulse and check for consistency you want.

 Source: Fruit and Veggies - More Matters.

Author Notes
Thick aioli is good for sandwiches and spreads

Thin is good for salads, veg and a sauce

Have a great day

 

Saturday Recipe

Unbelievably, we went to Matt’s appointment with the surgeon and he wasn’t there. Nor does he appear to have a secretary. We were not amused.  UPDATE the surgeon called us in the evening and apologised. He was in surgery all day and his secretary was supposed to have called everyone to cancel. Anyway, Matt now has an appointment for 9 a.m. Monday and we think he may go in for the colonoscopy on Thursday. Fingers crossed pleased.

This is a very simple but sophisticated recipe which came from MyRecipes. The steak in the picture is more than 4 oz I bet.

Pan-Seared Steak with Chive-Horseradish Butter

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.

Cooking Light JANUARY 2013

• Yield: Serves 4 (serving size: 1 steak and about 1 tablespoon butter mixture)

Ingredients

• 5 teaspoons butter, softened
• 1 tablespoon prepared horseradish
• 1 tablespoon minced fresh chives
• 4 (4-ounce) beef tenderloin steaks

• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.
2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Have a great weekend

Jeopardy, Bowling, Medical,

Amazing, I mentioned Rob Ford yesterday and how he is disgracing Toronto; lo and behold he came up in a category on Jeopardy on Thursday night. That’s notoriety if you like. Talking of Jeopardy, I have been entering their contest every night with the hope of winning a trip. I am not usually very lucky so I don’t suppose it will happen, but you can’t win if you don’t enter.

For me bowling was not very good again, Matt had two excellent games. I did have an excuse though, I appear to have done something to my knee and was having trouble walking so when I bowled I was nervous about hurting myself further, however, as it turned out, the only time I didn’t hurt was whilst I was bowling. Go figure. We were bowling on our own as well so it went very fast.

Thursday morning I saw the gastroenterologist and asked him about a colonoscopy. He told me that colon cancer is the third most deadly. He told me all the pros and cons of the procedure, but he would NOT advise me about it. Guess I should talk to my family doctor and see what she says. I have never had one and don’t really want to, but its a precaution and I don’t know how advisable it is to take this precaution.
We are still getting snow here and it is still extremely cold. Despite this, there was a guy at the alley wearing shorts. Apparently so long as his top is warm, he wears shorts all year. Athletic type I understand. Seems nuts to me in this weather. I don’t even take my coat off at the doctors as I find it too cold.

I found a tourtière in the freezer the other day, I thought we had eaten them all, I make four at a time. So Thursday night we had it for supper. Not sure how long its been in the freezer, but it tasted pretty good. Now I guess I should make some more. I use three meats in mine and our local grocery store doesn’t have ground veal so I have to go elsewhere to get it. Had some homemade asparagus soup the other night and I have now started a countdown until the asparagus season. It is still a long way away. Sigh.

My apologies to those bloggers who haven't seen me lately, as you might gather, I have been running around all over the place this week.

This doesn’t sound like a bad breakfast dish. Bit high in calories for me these days, but it still sounds pretty savoury. It came from Cooking.com

Bacon Fried Rice

Source: Burt Wolf's Menu Cookbook

Makes 4 servings

INGREDIENTS
1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 teaspoon soy sauce (add more to taste)
1/2 cup coarsely chopped scallions, green part only

DIRECTIONS
In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.
NOTES: The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.

Have a great day