Exercises and Dieting.

I went to my exercise class on Wednesday afternoon and our instructor told us there was an enteric bug going around here, lots of vomiting and diarrhea just to warn us. Nice gift for Christmas time. Another woman had made some Christmas cookies including some made with walnut flour. I queried that but she said quite firmly and with certainty, that people were only allergic to peanuts. I don’t think she is right. I know Tim Horton’s has withdrawn their Walnut Crunch because of nut allergies. It was my favourite too. Prior to that my favourite was Orange Twist and they withdrew that too. Guess I am not too lucky with them. Because I don’t bake cookies, and on the assumption there will be more cookies showing up at class, I have ordered a bunch of small hand creams for everyone. One woman was talking about having diabetes and she ate at least two cookies. I told her how my sugar readings had gone down a bundle since I’d lost weight (she needs to) but she said she found it difficult to lose weight, guess what, everybody does. There is another woman in our class who is absolutely huge and really, really needs to lose weight. She puffs and pants through many of the exercises and isn’t able to do them all properly. I have had weight problems all my life, but I fail to understand how people allow themselves to get so huge. She could do with a stint on The Biggest Loser although I wonder how many of them keep the weight off once they leave the school.

I wasn’t feeling too good this afternoon, after class. Then I saw Ivy at Happy Whisk wasn’t feeling to hot either today. I went to lie down for a while as, being a very sunny day, the sun was pouring in our window making where I sit like an oven. We only get the winter sun which is nice, but sometimes….. I seem to be OK now. Maybe it was that cookie I ate! I did count it on my food sheet by the way. I still do that constantly on FitDay. It is helping me keep off the weight I’ve lost although it doesn’t seem to be helping me to lose any more.

Any recipe by Jacques Pépin is a winner in my book and this one from Food & Wine is no exception. I have never seen vacuum packed chestnuts, I would have to buy cook and peel my own.

Wine-Braised Pork with Chestnuts and Sweet Potatoes

Contributed by Jacques Pépin

• ACTIVE: 30 MIN
• TOTAL TIME: 3 HRS 40 MIN
• SERVINGS: 8
• 
  

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.

1. One 4-pound boneless pork shoulder
2. 2 teaspoons kosher salt, plus more for seasoning
3. Pepper
4. 1 onion, finely chopped
5. 5 garlic cloves, crushed
6. 3 cups chicken stock or low-sodium broth
7. 1/2 cup dry white wine
8. 5 parsley sprigs, plus chopped parsley for garnish
9. 3 thyme sprigs
10. 1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
11. 1 pound vacuum-packed roasted peeled chestnuts (3 cups)

1. Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
2. Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
3. Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
4. Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
5. Make Ahead The braised pork can be refrigerated overnight and reheated before serving.

Have a great day

P = Pépin and Pipérade

Jacques Pépin is one of my favourite chefs. He used, coincidentally, to be a great friend of Julia Child who is mentioned below. I finally found the DVDs of his cookery tips and hints in which he expounds on such things as sharpening knives properly and making an omelette or dealing with onions. It’s full of useful information. I have one of his cookbooks too and we use several of the recipes regularly. He started working with his parents in their restaurant near Lyon, La Pelican. He later went to Paris training under Lucian Diat at the Plaza Athénée. He then was personal chef to three French heads of state. Eventually he came to the States where he became even more well known and eventually graduated into a television chef par excellence.


This a classic sauce from the Basque region of Spain. The Bayonne ham may be replaced with Prosciutto if you cannot obtain it and the piment d’Espelette, a unique pepper all of its own, can be found online or through gourmet groceries, but can also be replaced with cayenne or Paprika. You can use this sauce over almost anything, Julia Child even suggests using it over an omelette.


Pipérade
Source: Chow

INGREDIENTS

• 6 medium tomatoes
• 1 tablespoon plus 2 teaspoons olive oil
• 4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
• 2 medium yellow onions, halved and thinly sliced
• 2 medium garlic cloves, minced
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 tablespoon fresh thyme leaves, coarsely chopped
• 1 medium dried bay leaf
• 2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• Kosher salt
• 2 teaspoons piment d’Espelette

INSTRUCTIONS

1. Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.
2. Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil. When the oil shimmers, add the ham and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.
3. Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.
4. Stir in the diced tomatoes, browned ham, and piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes. Remove the bay leaf and serve

Have a great day

Soup, Onions, Dangerous Dog.

I now have, probably, a couple of gallons of Pumpkin Soup, I had forgotten how much a pumpkin makes and we had both forgotten how difficult a pumpkin is to prepare for soup in the first place. However, the end result is worth it. Its delicious. Someone commented its is ambrosia for the gods. Not sure I would go quite that far, but, yummmm. Of course we had some for supper last night. No not served in a pumpkin. Especially not for the pair of us. We both thoroughly enjoyed it. The amount of soup I have made will last us a good long time.

I mentioned, a while back, that I had bought a double DVD of Jacques Pépin’s techniques and recipes. I have watched parts of it. I remembered that there was a section on cutting onions with some tips I hadn’t used before, so I checked it out when I had three onions to chop for the soup. Obviously I was a lot slower than Jacques Pépin, but I did what he showed and found it much easier than before. Here is a slide show which demonstrates his technique. Not as good as the video but that particular one doesn’t seem to be available. There are lots of his ‘techniques’ videos available on the internet though.

Just spotted a story about a 3 lb. Chihuahua accused of biting a postal worked last August. I believe it may well have happened, but I think the consequences as described in the article are ridiculous. The dog, who is tiny, has to be muzzled and the owners have to take out a million dollar insurance which will cost them quite a bit of money, as well as displaying a dangerous dog sign at their home. My mother had a couple of Chihuahuas so I am very familiar with the breed. They are, however, so tiny, that they only nip at ankles etc. not really bite.  The most dangerous dog my mother ever owned was a Yorkshire Terrier who could be a vicious little beast at times although as sweet and loving as you could want at other times. However, to designate the dog as dangerous is, in my opinion, ridiculous.

This recipe sounds interesting, as they say, its based on a North African stew and certainly sounds full of flavour. I love the combination of lentils, chickpeas and squash, I think it will be a recipe I will certainly try.

Squash, Chickpea and Red Lentil Stew

Source: © EatingWell Magazine
8 servings

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
INGREDIENTS

3/4 cup dried chickpeas

2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 cup red lentils

4 cups vegetable broth

2 tablespoons tomato paste

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon saffron (see Note)

1/4 teaspoon freshly ground pepper

1/4 cup lime juice

1/2 cup chopped roasted unsalted peanuts

1/4 cup packed fresh cilantro leaves, chopped

Ingredient Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. It is considered the world's most expensive spice; saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

DIRECTIONS

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour). Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Have a great day

Knives, Death, XL Foods

I mentioned that I had bought a video by Jacques Pépin which contained all kinds of kitchen tips. One of the most important, to me, is this one shown below which shows how to sharpen knives properly. Knives are one of the most important tools in a cooks arsenal and there is nothing worse than trying to prep food with a blunt one. So, if you are a cook or an aspiring cook, here is the video which I found on the internet. I am actually wondering if I needed to buy the DVD as I have been finding a lot of the information on the net. The video I have is somewhat different in as much as he uses mineral oil on the sharpening stone and he certainly doesn’t mention knife sharpeners.

Watching the ABC World News yesterday they were talking about A Conversation which they are endeavouring to encourage families to have. They mean a discussion of the end of life and what people want to be done and what they want to happen if there is an accident and someone is unable to make their own decisions etc. I don’t understand why so many people in this part of the world are so afraid of death. There is not one single one of us that can get away with not dying so face up to that fact and treat it as a normal part of living however much we don’t want to die. Make your arrangements, discuss it with your family, make living wills and powers of attorney so that everything is covered in the event you become, or someone in your family becomes, incompetent. Matt and I have all this kind of thing which I have been amending as and when necessary with an executrix appointed and so on. If you haven’t done it, I don’t care how old/young you are, do so, and talk to your family about dying. Not passing or any other euphemism, but dying. I worked in a funeral home in recent years and they use all the euphemisms with their clients, it is supposed to soften the blow. Personally I think it just postpones the realistic acceptance of what has occurred. If you are a religious person, you never hear “Christ passed on the cross” but that “Christ died on the cross”. I might also say that we have also got our funeral arrangements made and paid for. I highly recommend doing this so your family don’t have to do all this when they are grieving at the same time. It sometimes happens that they get persuaded to spend more money than they really need to just because they are not thinking straight.

Sorry to be so morbid, but having seen the programme, I had to express my opinion.

I saw, in the news last night, that XL Foods says the problems at their plant have been fixed. The plant is presently being inspected to see if they have complied with all the necessary rules and regulations. I would imagine it will take a while for buyers to trust their beef again though. I personally would be very leery of any meat from that source.

I usually enjoy stuffed peppers and these looked most attractive in the picture. I might well give them a go any day now. Always looking for new things with lots of taste.  

Stuffed Peppers With Ground Turkey

Recipe and Picture by The Gluten Free Goddess
WebMD Recipe from Foodily.com

My flavors are closer to Southwestern than Italian here, so if you prefer more traditional flavors, add Italian herbs instead of the smoked chili and cumin (but Dear Reader, the smoky addition of chipotle gives these babies a serious kick in the backside).

Ingredients

• 1-2 tablespoons extra virgin olive oil, as needed
• 1 pound ground turkey
• 3-4 cloves garlic, chopped
• 1 medium red onion, diced
• 1 cup corn kernels, roasted (you can pan-toast frozen kernels in a pinch)
• 2 rounded tablespoons pine nuts or toasted sunflower seeds
• 1 cup or so cooked brown rice
• 1/2 teaspoon cumin, or to taste
• 1 teaspoon paprika or smoked paprika
• 2-3 tablespoons cilantro or parsley, fresh chopped
• 3 large bell peppers, 1 orange, 1 yellow, 1 green, halved and seeded
• 6 spoonsful of your favorite prepared salsa, spicy or mild
• 6 slices fresh goat cheese, omit for dairy free
• sea salt and fresh ground pepper, to taste
• chipotle powder, to taste or other favorite chili spice

Instructions

1. Preheat your oven to 375 degrees F. Put a kettle of water on to boil.
2. Heat a little olive oil in a large skillet over medium heat and cook the ground turkey till browned; drain off any liquid, if you need to.
3. Add a dash more olive oil; heat; add the chopped garlic, onion, corn, and pine nuts; stir and heat through.
4. Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin and paprika. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers- add some in and toss.
5. Choose a shallow baking dish that will fit the halved peppers. Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Place the stuffed peppers in the baking dish.
6. Top each pepper with a spoonful of salsa, and a slice of goat cheese, if using.
7. Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake in a 375 degree F oven for about 30-40 minutes, until the peppers are fork tender.
8. These colorful stuffed peppers can be served as a side dish or a main dish.
9. Garnish with fresh chopped cilantro.

Have a great day