Mandarin, Chopsticks, Instant Pot, Services, Movie,

Mandarin has a new "thing" going at the moment, they always give you Fortune cookies at the end of the meal, but these are packaged differently and you can win Mandarin for a year - wouldn't that be great? I actually did win a box of chopsticks. I assume they are plastic - two pairs. Of course I already own a pair of chopsticks which might be ivory, they might be plastic also I guess. Not to mention all the bamboo chopsticks I have. Actually chopsticks make an ideal cleaning tool for the Instant Pot edges, with a damp cloth, you can poke them under all the edges at the top. I kinda thought that's what I would get today, bamboo chopsticks, but these are rather nice to look at. Maybe I should give them to ladydog, of course if I do that, the next time we go to Mandarin together, she will win a pair too.

I keep getting messages, I don't know how to use my Instant Pot, or I need someone to show me how to use it. It comes with a book, read it. Nobody showed me how to use mine and you know how I love it. I have used it nearly every day for a  year - if you really don't understand the book, there are dozens of videos on the computer showing you how to begin to use your Pot. Once you get with it, you will find it such a marvellous help in the kitchen.

I have been invited to attend a 2 hour conference at Community Support Connectios next week  on Tuesday afternoon. I think it would be a good session to attend as it is about help services etc.

We just watched Saving Mr. Banks with Tom Hanks and Emma Thompson. In case you don't know it, it is all about the making of Mary Poppins. I had seen the movie before but I really enjoyed it again. Now I guess I need to see Mary Poppins again. I taped it many years ago and somehow at some point a scene at the end of the film where Mr. Banks is fired, got screwed up. Being on a VHS tape I don't know how it will be nowadays anyway.

I came across a whole heap of Instant Pot recipes and this is one of them. As usual I don't have all the ingredients. Most. This would be suitable for an 8 qt pot but of course for me I will have to cut it in half.

INSTANT POT THAI GREEN CURRY CHICKEN

6 Tbs thai green curry paste
2 tsp coriander powder
1 tsp cumin powder
1 onion, sliced
2 14 oz can coconut milk
2 lbs cubed chicken breasts
1/2 cup chicken broth
2 Tbs fish sauce
2 Tbs lime juice
1 green bell pepper, julienned
1 zucchini, julienned
2 cups fresh green beans, trimmed
1 14 oz can  bamboo shoots
4 keffir fresh lime leaves
1/2 cup Thai basil

1. In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.

2. Add onion and saute a couple of minutes.

3. And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.

4. Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.

5. Add lime leaves and basil and serve with rice.

Servings: 8

Author: Da Huz
Source: Food.com

Have a great day

SPAM, Mandarin, Doctor's, Phone, Soup,

Lots of SPAM this morning. I had to go back quite a long way, in the end I got fed up with it and will maybe delete more later. Why do people do this? It really is a waste of time. Looks like I am being singled out at the moment. Oh well, maybe some of you men will appreciate the information and maybe we ladies can be amused by it!!!

We joined ladydog at Mandarin for lunch today and, as it is the last time I am likely to be able to eat dumplings this year, well such a large variety anyway, I ate rather a lot. I will no doubt cry when I look at the scales. We were reading our characters from the table mats, I am a Tiger and it said various things including that I was patient. When I read that out, ladydog laughed. I wonder why?

Our doctor's office had phoned for me to go see them this afternoon, but I told them I probably wouldn't be done eating in time so now I am gong to see them next Wednesday to discuss my blood test from December. Also I booked for Matt to discuss his more recent tests on his hips/legs.

This afternoon I checked all the numbers in my new phone. Several were wrong, I was pretty careful about altering them.

ladydog directed me to this recipe, she says it is delicious. There is a stove top version which I didn't bother to copy but if you need it I have linked it at the bottom. In fact as we were pretty full from eating Chinese, I decided to make it for supper this evening, Wednesday, and it was delicious. I thought it might make a good sauce for shrimp too. By the way, I used canned tomatoes and honey.

Tomato Coconut Soup

A warming, comforting, spicy, & tasty pressure cooker Tomato Coconut Soup made in your instant pot or pressure cooker. Taste Indian food like never before!

1 can Full-Fat Coconut Milk, full fat
1 Red Onion, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 tsp Garlic, minced
1 tsp minced ginger, minced
1 tsp Salt
1/2 tsp Cayenne
1 tsp Turmeric
1 Tbs agave nectar, (see list of subs in Notes)

1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

Servings: 4

Author: Urvashi Pitre
Source: Twosleevers

Author Notes
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.

Have a great day
 

Ultrasound, Mandarin, LHIN, Indigestion, GOAT,

I am gobsmacked, I have an appointment for Matt to have an ultrasound at 7:30 a.m., I normally get up somewhere between 7 and 8, I am not usually running around town at that time. Horrors. Luckily it isn't far away, but, just the same, 7:30. Shudder. It's not til the 22nd either. Guess they must be extremely busy.

Matt decided he definitely didn't want to go out to lunch, so I made his and then went to Mandarin to meet our friends on my own. It's Chinese New Year's so I stuffed myself on dumplings which I came to regret. Enjoyed my lunch though and it was good to see our friends. Boy was the place crowded though. They had trouble keeping the food going, every time we went out there were empty dishes. Not that we really went short of anything.

Got home and eventually ladydog arrived. She was there as kind of support when the Care Coordinator from LHIN came to see us. Her primary job was to do an assessment on Matt. I thought that had been done before, but I suppose it hadn't. Boy did it ever take a long time. We also asked her about getting a doctor in  the town where I live instead of about 40 minutes away. Nothing wrong with our current doctor except distance. ladydog also brought up the topic of Long Term Care homes etc. plus we also discussed what would/could happen it I go in for a hip replacement. I now have a sheaf of literature to read and lots of time to do it in. I suppose I could stop writing this blog and learning my Spanish!!! Anyway, the young lady left about 4:15 and ladydog left shortly after.

Before they left I had developed a chest pain which I initially assumed to be indigestion (see Mandarin and dumplings) I took a pill but nothing seemed to happen so I ended up taking my blood pressure which was pretty high. To be on the safe side, I called the ambulance. Think those guys had better move in here with the pair of us. The took a picture of my heart and my BP several times (forgot I had been told to chew aspirin). Whilst they were doing all this the pain did ease slightly and they said they didn't think I was having a heart attack but without my having blood tests they couldn't give me a definitive answer. Anyway, decided not to go in to hospital and apologised to them. They said better I called them than the alternative. They had a  learner with them too. She was doing pretty well. I told them I was now going to have a drink and they said, good thing, thin the blood down a bit LOL.

So, had a drink and reheated the Butter Chicken from last night. We then sat down, latish, to watch TV and of course Jeopardy G.O.A.T. It was actually pretty funny. However, I checked the Guide and was disappointed to see that it didn't continue tomorrow or even later so knew Ken Jennings was going to win. In a way I was disappointed as I wanted James Holzhauer to win, but as Alex pointed out it wouldn't make any difference to their status, Brad had won the most money ever on Jeopardy, Ken had won the most regular games, 74, and James had broken lots of Jeopardy records. However, I was sorry for Brad in that he didn't do too well at all. Mind you he still won $250,000. So, boo hoo, it's all over. The camaraderie between them was fun to watch, especially between James and Ken.

You couldn't have a much simpler recipe than this. And yes, I do have gochujang.

Tofu and Kimchi Stew

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any

miso.

1 Tbs vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 Tbs gochujang (Korean hot pepper paste)
3 Tbs soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu

1. Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

2. Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

Servings: 4

Author: Alex Lau
Source: Bon Appétit



Have a great day
 

Mandarin and Moules with a little snow

Well our toenails are clipped, our stomachs are full of Chinese food and our cupboards are full of groceries.

Mandarin was packed to the gills today, never seen it so busy. So much so, we were almost rushed out of the door. I know it's Christmas but we come every year at this date because it is our friend's birthday and normally, even this close to Christmas, it isn't that full. It was pretty full the day we went with ladydog too. Maybe more people have found the place or something. Having watched a kids' programme on TV the other day where they took one boy out to lobster pots and another girl to mussel beds, they showed them how to cook their hauls and also explained how exceptionally healthy mussels are. They are loaded to the gills with all kinds of vitamins such as B12 and A and they are high in protein and low in fat. They are also good for the brain. So, needless to say, I had a load of them at Mandarin today and plan on making them a regular part of our menu at home. I love Moules Marinière, I remember first coming across them in the coastal ports of either France or Belgium, I am not sure which, but I recall being served large steaming bowls of mussels in the most fragrant juices with mounds of crusty French bread to dip in the "soup". This wouldn't have been very long after World War II and in England we hadn't seen food like this in my lifetime and I took to French and Belgian food like a duck to water. I am not sure how old I was, but rationing in England didn't cease until 1954. London stores had already started selling  more exotic items like bananas and pineapples, even garlic, but in the provinces we didn't see such things for quite a while after that. Of course I remember my mother cooking mussels many times after that and it was usually my job to de-beard them. Yuck. Actually I don't think they used to de-beard them in France but I couldn't swear to it. I see a note in the recipe below saying we can now buy them already "bearded".

It was snowing a lot today, not constant, but enough to turn all the grassy areas white but not the paved areas. Coming back from the restaurant the snow was driving heavily at the windshield and my wipers were working overtime when suddenly, it stopped, just as if someone had turned off a tap. I was being picked up to go collect my groceries today and shortly after we got back I got a call from today's driver who said he could be there early. Checked with the store, they were OK with it having already picked my order, so off we went. Yet another driver who cooks. Nice to  be able to talk food with people. Except these days I bore people to death with talk of my Instant Pot LOL.

We ended up with a bowl of soup and a mince pie for supper. We were quite full enough.

Obviously after all that discussion I am posting a recipe for Moules.

MOULES MARINIÈRE   A classic all year round

The good thing about mussels is you can eat them all year round! We French have many uses for

This picture makes me drool!!

them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.

1.8 kg very fresh good-quality mussels
100 ml dry white wine
20 g unsalted butter
1 small white onion, peeled and very finely chopped
4 bay leaves
8 thyme sprigs
2 Tbs whipping cream
3 Tbs roughly chopped flat-leaf parsley

1. Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present.

2. Discard any mussels that float, including those that are closed.

3. Drain the mussels in a colander.

4. Meanwhile, boil the wine in a small pan for 30 seconds.

5. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds.

6. Bring to the boil, add the mussels and cover with the tight-fitting lid.

7. Cook for 2–3 minutes until the mussels open.

8. Stir in the cream and chopped parsley.

9. To serve the mussels, tip into a large dish or divide among warmed soup plates.

10. Provide your guests with finger bowls and serve with lots of good French bread to mop up the wonderful juices.

Servings: 4

Tips
"The secret, as ever, is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater, with no ‘fishy’ smell."

"For an Indian twist, add a generous pinch of Madras curry powder to the onion and finish the dish with lemon juice and freshly chopped coriander."

"For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with creamed coconut or coconut milk."

Author: Raymond Blanc

Have a great day
 

Friday, Mandarin, Kelp, Supper,

I'm really in the wars lately, I was just heading up the hallway to put on my coat and damned me if my hip (replaced one) didn't give out and I could hardly move.  Decided couldn't go to lunch. Staggered back into computer room to email ladydog. Came out and my hip was perfect. So I then phoned her and used her husband's number instead. Got her just having got out of the shower and cancelled my previous message. What a life I am leading. I persuaded Matt to bring his walker and cross the garage with me, just in case, but everything seems OK although a tad sore.

Got to the restaurant to discover the parking lot was crowded, however, managed to get a Wheel

Chair Spot. Couldn't get our usual table because there was a huge party (Christmas?) in that room so we were shown to a different part of the restaurant. I complained because the table was "round the corner" and a longish walk to the buffet tables, particularly for Matt, the hostess wasn't too happy but one of the waiters who has been there for years, said give them what they want, satisfy the customer or words to that effect. Eventually ended up in another room and still a bit of a walk, but not as bad as the first. I phoned ladydog to tell her where we were seated. Then got my soup, hot and sour of course, yummy. Eventually ladydog arrived carrying a flowering Amaryllis. It had started flowering early apparently so she brought me my Christmas gift sooner than intended. Lovely isn't it? I've never had an Amarylis before, always admired them.

Matt had forgotten it was a buffet so we dragged him off to get his food. I then did a plate for me with lots of mussels on, they are delicious and I always eat some. Only trouble is the shells take up a lot of room. I did get some kelp salad on my plate though, I love that stuff. Dunno why I don't buy some, there is an oriental store which sells it.

I have just been doing some Spanish, think I have finally sorted out the two forms of "to be". Don't know if I ever knew them before. One is permanent ( I am Jo), the other impermanent (I am angry). However, Japanese is much more difficult because they use the same word but the intonation conveys different meanings. Western ears are not usually tuned to such nuances. Tried to learn it once, managed a few phrases here and there but that was it. More interesting learning languages from countries you know. At one time I knew a section of Spain extremely well. Also I have a very good friend in Mexico and it would be fun to write to her in her own language. Mind you her English is excellent. I don't anticipate being able to get that good in Spanish. Ain't got long enough!

Never been so stuffed as I was today after Chinese food. Usually it dissipates quickly in my experience, but not today. I couldn't have been less interested in supper. Luckily I had planned coconut shrimp so all I had to do was put them in the air fryer and open a packet of sauce. I gave Matt an bunch of grape tomatoes and then two of my shrimp (unheard of). Poor soul didn't even get dessert, I completely forgot it. Even now, at 11 p.m., I still feel full. Most unusual. Forgot to mention, in passing, I mentioned it was ladydog's birthday when being seated. Before we left they brought her a cupcake with a candle and we all sang Happy Birthday much to her embarrassment.

So, being an idiot, I set off to find a recipe to share. I went to my email programme and received the draft of Liz Seckman's latest book. I assured her I would not start reading straight away, so what do I do, get started reading. Stopped myself and closed down the PC. As I was doing so, I remembered I hadn't chosen a recipe, duuh. I am typing on my laptop and I don't have any recipes here. Actually, just remembered I have a couple. Hm, I'd forgotten this recipe, wonder if I have all the ingredients for supper tomorrow.

Crispy Lamb With Cumin, Scallions and Red Chiles

The Dongbei restaurant in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.

1 Tbs egg white
1 Tbs rice wine or dry sherry
2 tsp cornstarch
1 tsp salt, more to taste
½ tsp black pepper
1 lb boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 Tbs vegetable oil
2 Tbs cumin seeds, lightly cracked in a mortar or grinder
2 Tbs whole dried red chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
sesame oil for seasoning

1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.

2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)

3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.

4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Source: The New York Times

Have a great day
 

Unwell Again, Mandarin, Boo-Boo Plants, Cooking

Would you believe, having got over my stint with IBS, I then felt sick and dizzy most of the day. No idea why. I had a touch of a headache too and wondered if I was heading for a migraine but didn't thank goodness. Boring. So, of course, having intended to go bowling this afternoon for a while, I ended up sleeping the time away. Missed the exercise classes too this week. Will have to make up for it next week.

Friday we are going to lunch at Mandarin with ladydog for her birthday. Haven't been there for quite a while - think I mentioned. Had some onion soup today which was tasteless so am looking forward to Mandarin's Hot and Sour Soup. It is the best I have ever tasted.

By the way, I have been keeping up with my Spanish every day. Seem to end up doing it late at night.

Have you come across Boo-Boo Plants? I got an ad from them, in the mail I think. Looked them up today, they are cute. Thinking of giving some as presents. On their website you can see more of these tiny plants in their miniature terrariums.

Now I will have to do my chicken breasts dump and go recipe. Of course, we don't have Target any more (didn't catch on round here) so I just use a Barbecue sauce I can get here. I also used peppers and onions this time. We both enjoyed it and have leftovers for another day. This time I did rice, next time I may well to cauliflower rice. It is so very easy.

INSTANT POT HAWAIIAN BBQ CHICKEN

4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)

1. Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.

2. Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.

3. When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.

4. Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.

5. Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

 Source: Six Sisters

Have a great day
 

Exercise. Roasted Peppers, Gas, Mandarin, Mushrooms,

So I ended up with damn cramps again last night. The bowling I guess. Not been doing much physical stuff lately so guess it serves me right. In fact the driver who took me shopping today, is one of the people who does exercise classes too, and she kind of told  me off for not at least doing warm ups. I wish I could get Matt to exercise. I was reading an article on new dementia research and one of the things they emphasised was the necessity of exercise.

Today, as I said, I went shopping at 12:30 had to eat my lunch early. I bought some bell peppers amongst other things. Once all the stuff away, I put a couple of peppers in the air fryer to "roast". I then shoved them in a covered dish to cool (that helps the skins to come off). Meanwhile we went out to get gas, a) it's fairly cheap right now, and b) being connected to the company that owns the grocery store, I can get points on my gas and there was a special on today. I then had to go to the bank to deposit a cheque. I normally never got to the bank, don't remember the last time I was there.

Then came back, skinned the peppers and, following The Happy Whisk, I mixed them with some maple syrup, wine vinegar in my case and a little water - oh, and some salt. I then put them in a Mason jar and having put more peppers in to cook, put them to cool as well. My air fryer isn't that big so I can only get two large peppers in at once. Will do a couple more tomorrow. Anyway, here is the picture of my results so far, they taste delicious.Thanks Ivy, Maybe I will try your stinking hot Hungarian peppers one of these days. Matt tasted them and didn't like them, didn't think he would, never been one for pickles.

Not much to do tomorrow although we might go out to lunch together, Mandarin still celebrating the Moon Festival. Then, I can also do another couple of peppers to add to this jar. Might need a bit more maple syrup and vinegar. We'll see.

Thought this recipe sounded good, talking of mushrooms, did you know that they continue to grow and therefore to prevent them getting slimy they should be allowed to breathe. I was a bit teed today to get loose mushrooms in a plastic bag. A definite no-no.

Mushroom-Sausage Ragù

"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake

 Kosseff of Seattle's Wild Ginger

1 cup dried morel mushrooms
2 Tbs olive oil
2 sweet Italian sausages
1/2 lb shiitake caps, quartered
Salt and freshly ground pepper
2 thinly sliced shallots
6 water chestnuts, sliced 1/4 inch thick
1 Tbs tomato paste
1 Tbs unsalted butter
Chopped parsley, for garnish

1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.

Servings: 4

Source: Food & Wine


Have a great day
 

Koi and Goldfish, Mandarin, Thanksgiving, Air Fryer,

I never knew until this morning that goldfish were actually carp and I believe koi are too. I was reading a fascinating article about a scientist who had a goldfish as a kid. She touched him and realised his skin was scaly so she added lotion to the water!! The Mandarin has a koi pond in the lobby area - very appropriate for a Chinese restaurant - and sometimes I like to watch them. It is quite a big pond in fact.


This photo of Mandarin Restaurant is courtesy of TripAdvisor and is from another Mandarin, but the pond is very similar and stretches under the entry way coming out the other side. I assume, but don't know, they have professional people to come and maintain it.

At one time I wanted a koi pond, used to know someone who had one on their property and the fish survived even in winter which is surprising. Mind  you this was in North Carolina. Don't think it would work in Canada. We were supposed to be joining our friends there for lunch next week, but they were in a car accident on Friday so are out of commission for a while. Not badly hurt I gather, thank goodness, but the car was totalled.

Today is, of course, is Thanksgiving in Canada. We did our celebration, just the two of us, on Saturday by eating our Easy Carve Stuffed Turkey Breast. I do miss being able to buy turkey breasts cheaply, which I could in North Carolina, but as we don't travel any more, I am out of luck. However, the one I cooked was quite enjoyable and I have another waiting for Christmas. We had a nice Pinot Grigio with it - made a change as we normally drink a red wine on a Saturday. I miss the good times we used to have in NC when I would cook a turkey and all the trimmings and have a whole bunch of friends to dinner. Nowadays entertaining is somewhat beyond me any more.

My friend Ivy, The Happy Whisk, just posted a new video on iTunes in which she was cooking Hungarian hot peppers in her air fryer. Not sure about the heat (spiciness) of what she cooked, think she is tougher than I am, but it did make me think of roasting regular bell peppers. I love roasted peppers pickled but had never thought about doing them this way, thanks Ivy. Must order me some peppers from the grocery store. I don't use my air fryer for as many different things as I could because I am so busy playing with the Instant Pot.

This is a stew I liked the sound of although I might have to change the meat source as Matt isn't too fond of bones of any kind. In fact it could, of course, be done in the Instant Pot.

Asian Beef Stew

This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it

with fish sauce, Asian spices and lemon juice. “We both just love sour flavors,” says Jasmine Hemsley. “It’s our Filipino mum’s influence.”

2 Tbs coconut oil
5 lbs English-cut short ribs
Sea salt Pepper
1 red onion, finely chopped
3 garlic cloves, finely chopped
3 Tbs finely chopped peeled fresh ginger
1 tsp Chinese five-spice powder
3 whole star anise pods
3 large carrots, peeled and cut into 2-inch pieces
2 celery ribs, cut into 1-inch pieces
3 Tbs Asian fish sauce
1 14.5-ounce can crushed tomatoes in juice
2 cups beef stock or broth
4 cups stemmed curly spinach (4 ounces)
1 Tbs fresh lemon juice
Chopped cilantro, for garnish

In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.

Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.

Servings: 4

Author: MELISSA HEMSLEY and JASMINE HEMSLEY
Source: Food & Wine





Have a great day
 

Music, Mandarin, Movie, TEACH, Birthday Card,

I have a big problem with earworms, i.e. getting tunes stuck in my head. I kept hearing 'What a Feeling' lately and I could not remember what the name of the film was. I Googled this morning and of course it was Flashdance. Then they just played 'Hungry Eyes' but I remembered that was Dirty Dancing. - or where I know it from anyway. Not long ago I had 'Close Every Door to Me' stuck in my head. That's from Joseph and his Technicolour Dreamcoat.

Today, Tuesday, we are going for my free birthday lunch at Mandarin. Just come back after stuffing myself. I forgot the Moon Cake (Moon Festival right now) but the entrance to the washrooms is right by the counter where the Moon cake is so whilst I was waiting for Matt, I helped myself to a couple of pieces. I would have kicked myself if I had forgotten and then realised when I got home.

Just watched To Sir With Love, one of my favourite movies with Sidney Poitier. I really enjoyed seeing it again.

Tomorrow, Wednesday, I go to the first course for caregivers at the Alzheimer Society. Will be interesting to see what its about. It is called TEACH.

This is one of the funniest birthday cards I have ever seen - from Ladydog. Hope you can read it OK.

This seems like a good recipe and I think, with adaptation, I can cook it in the Instant Pot.

Miracle Mango Salsa Chicken

A one-dish chicken and rice dish that's ready in a snap

6 boneless, skinless chicken thighs
1 cup long-grain white rice
1 16-oz jar mango salsa
1.5 cups water

1. Preheat a large cast-iron skillet over medium-high heat.

2. Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.

3. Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.

4. Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

  OR

 Add everything to Instant Pot - cook for 5 minutes, plus 10 minute natural release.


Source: The Pioneer Woman

















Have a great day
 

Book, Exercises, Mandarin,

A pretty quiet day, of course I was tired reading that book late last night. Finished it this afternoon. I really loved it. It finished really quietly, but I could hear the music all through the story. I loved it. I must check for other books by the same author.

Monday of course means exercise class. Can't go Wednesday as we plan to bowl. This morning on GMA they did some Tae Bo boxing exercises very much like we do in class. Bit faster mind you but they were younger people. Long ago are the days when I could move that fast.

Friends emailed me about going to Mandarin with the result we are going there for lunch tomorrow, Tuesday that is. My dieting doesn't get much chance really.

This recipe for radishes sounds good although I rarely see radishes with greens that are remotely edible. I tried them once and wasn't to keen, but will see how this recipe does if I can find some with fresh greens.

Roasted Radishes with Radish Greens

Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter

greens, which he finishes with butter and lemon.

3 bunches small radishes with greens attached
2 Tbs extra-virgin olive oil
Salt and freshly ground pepper
2 Tbs unsalted butter
2 Tbs fresh lemon juice

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Servings: 8

Source: Food and Wine

Have a great day

Mandarin, Bowling, Anne Frank, Scallops,

Got to Mandarin and presented my letter granting me a free meal. Booked a table for four and waited. In the end, called our friends and  they said they had phoned us last week and said he was having cataract surgery tomorrow so they would cancel for now. I don't remember anything about it. Matt and I had a good lunch and of course it didn't cost us much. Next month I will have a free meal for my birthday but we have to have four of us for that. I'm afraid I really pigged out today, I don't seem to have any control these days and everything is so good. Oh well. I sometimes think what does it matter at my age, but of course I don't want to waddle. It is rather nice to go into both Mandarin and Red Lobster and be welcomed back. Hopefully we will make Red Lobster with ladydog this week.

Today we bowl. It is the last game that counts, next week is the "banquet" - ie KFC.

Did you hear, by the way, that a cold case team are going to be investigating who betrayed Anne Frank - the little German girl who was in hiding with her family in Amsterdam because of her Jewish heritage and who wrote brilliant diaries about her family's life in hiding. I am fascinated to discover if they can find anything out. I was part of a group who read the play about her life and have always been interested since. Bearing in mind that it was around 70 years ago, one wonders if there is the remotest possibility of finding anything out.

Both ladydog and I are very fond of scallops. I miss my days in NC when I would buy a gallon of bay scallops for $8. Those were the days. Anyway, I figured we both might be interested in this recipe. Mind you, I'm not too sure about where I would obtain blood oranges. Haven't seen any in a while.

Scallops with Blood Orange, Fennel and Pistachios

This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers

2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 Tbs fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt Freshly ground pepper
10 large sea scallops
1 tsp fennel pollen
2 Tbs unsalted butter
2 Tbs brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

1. In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

2. In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.

3. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.

4. Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

Servings: 10

Source: Food & Wine

Have a great day
 

Bowling, Weather, Car, Pensions, Supper, Mandarin,

So today was bowling. Turned out there were only three of us on our team today, no idea what happened to our fourth member. None of us bowled well for the first two games and then suddenly I woke up in the last game and threw strikes and spares to end up with 163 which meant I added one point to my average. The first two games I barely scraped over 100. Matt was not really on form either and had very low scores close to or just above the 100 mark. However, it was fun and I guess that's really the reason we go, along with getting a bit of exercise. There is a lot of walking involved going back and forth.

Once again the weather was delightful although I am assured that we are in for another batch of high heat and humidity in a day or two. How delightful.

On the way home, the car made the most awful noises, I thought the rear was falling off or something. Went straight to the garage and they looked at it high on the ramp and couldn't see anything so the mechanic took it for a drive - told him to drive on a poor surface which he did and when he came back he figured out it was some cables slapping at the underside or something. he dealt with them one way and another and they sent us back home. Didn't cost a cent either, pretty good of them. I fell asleep whilst we were waiting, never done that before. Anyway, driving home it was quiet enough so we will see how it goes.

Got notices of an increase of  about $6 each, per month, on our pensions. We're rich. Better than a decrease I suppose.

It was well past time to start supper but I was feeling pretty rough, not sure why, managed to throw some "dump and go" items into the Instant Pot to make Hawaiian BBQ Chicken and then fell asleep again. Woke up and the Pot was just about ready. Tried instant releasing but it was leaking sauce so had to turn it off and let it settle down on its own. I then used my Bear Claws for the first time ever to shred the chicken thighs - meanwhile cooking rice. All, so very easy thank goodness. Love the bear claws, they made shredding an easy job.

Tomorrow we are going to Mandarin with ladydog. Probably the last time for their Canada celebration and chocolate bacon. They are also doing maple glazed salmon. Their salmon is always delicious.

Once upon a time, I used to make a lot of chutneys - but then I used to make a lot of curries. I thought this one sounded really good. I had a really nice fresh peach yesterday, maybe I will get some more.

Peach, Currant and Cilantro Chutney

“The day I created this chutney, the ingredient list grew and grew because I just kept adding things,”

says chef Minh Phan, who loves to improvise when creating pickles. Adjust the vinegar brine’s flavor until it tastes good, then add the fruit and continue to tweak the flavor. “The main components to play with are sweet, tart and salt. There’s really no messing up: You can always add more sugar, more salt or more vinegar. If you like a particular herb or spice more than others, just add more of it.”

Five 1/2-pint canning jars with lids and rings
2 1/2 lbs firm-but-ripe peaches
1 cup apple cider vinegar
1 cup granulated sugar
1/2 cup light brown sugar
1 small shallot, minced
1/2 cup dried black currants
1 1/2 Tbs minced fresh ginger
1 Tbs cumin seeds
1 lemongrass stalk—lower third of the tender inner bulb only, cut into 1-inch lengths and smashed
1 1/2 tsp ground coriander seeds
1 1/2 tsp fennel seeds
3 curry leaves
2 bay leaves
1/4 cup chopped cilantro leaves
1 1/2 tsp coarsely ground pink peppercorns
Salt

1. Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.

2. Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil. Add the peaches and boil until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the peaches to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them and cut into 1/2-inch dice.

3. In a large skillet, combine the cider vinegar with the granulated and brown sugars and bring to a boil to dissolve the sugars. Add the shallot, currants, ginger, cumin seeds, lemongrass, coriander seeds, fennel seeds, curry leaves and bay leaves and simmer over moderate heat for 5 minutes. Add the peaches and simmer over moderate heat until tender, about 4 minutes. Discard the lemongrass, curry leaves and bay leaves. Stir in the cilantro and pink peppercorn and season with salt.

4. Using the sterilized tongs, remove the jars from the hot water and transfer them to a large rimmed baking sheet. Ladle the chutney into the jars, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.

5. Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure they are covered by at least 1 inch of water. Boil the jarred chutney over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the chutney in a cool, dark place for up to 6 months; if the chutney separates, stir to combine before serving.

Yield: makes five 1/2-pint jars

Source: FOOD & WINE

Have a great day

Brake, Mandarin, Dementia Group,

I finally got my emergency brake cable installed. Thank goodness that is all over and done with. Bob, who runs the Meineke where we take our car, was telling us all about the head on collision he was in 30 years ago. Some woman driver fell asleep at the wheel. Started off we were comparing backaches. He would appear to have had his a lot longer than I.

Received a letter from Mandarin. I have been taking part in their Mandarin Eats, giving opinions etc. and they have awarded me a free meal. Nice of them. Have arranged to go with a couple of friends.

I have finally got around to emailing a Dementia group who have informal gatherings every other Tuesday. They sent me the schedules etc. Apparently they expect you to take dessert now and again, not a dessert cook, but can do so I guess, and to help clear up. No can do, not fit enough. Only trouble is, I have arranged my shopping escorts for Tuesdays so will have to re-arrange it.

I had to talk to my IT provider the other day and mentioned about the hundreds of emails I get which I don't want. She said all of these companies had to have an unsubscribe link. I hadn't realised that, so I have been happily unsubbing all of the ones that come in. Trouble is I have forgotten which I have already done and some of them said it would take a while for it to go through. Oh well, I can wait a while.

I know I am always going on about the Instant Pot but I really think everyone should have one LOL. Not the first time, but I cooked my favourite sausage and peppers dish and then popped in a pot with rice to just do enough for the pair of us. So easy. Not only that I have discovered I can put 1/2 cup of Basmati in with 1 cup of water, cook it for 4 mins and allow it to sit for 10 mins and it is just the right amount for us. Meanwhile what I have also cooked is sitting with a lid on and keeping warm enough to eat when the rice is ready.

I joined another site which specialises in Instant Pot recipes and today I see they have a load of Chinese recipes. The site is Pressure Cook Recipes and they have a stack of them.

Instant Pot Chinese Chicken Stew

Make this Spicy Hot Xinjiang Classic Instant Pot Chinese Chicken Stew (Dapanji or Big Plate

Chicken; Chinese

1.5 lb (736g) chicken quarters , cut into pieces
2 (500g) medium potatoes , cut into large chunks
1 (200g) onion , roughly chopped
6 (20g) garlic cloves , crushed
1.5 Tbs (22.5g) tomato paste
½ cup (125ml) unsalted chicken stock
1 (0.2g) bay leaf
6 (3g) dried red chili pepper
1.5 tsp (4g) sichuan pepper (Chinese: ??)
Half (2g) cinnamon stick
1 (1g) star anise
2 Tbs (36g) chili bean sauce (doubanjiang or Chinese: ???)
1 tsp (5g) sugar
1 (100 - 200g) green or/and red bell pepper
Marinade
2 Tbs (30ml) regular soy sauce
1 Tbs (15ml) rice wine
Thickener
2 Tbs (18g) cornstarch
3 Tbs (45ml) water

1. Marinate Chicken: Chop 1.5 - 2 lb chicken leg quarters into smaller pieces. In a mixing bowl, marinate chicken with 2 tbsp (30ml) regular soy sauce and 1 tbsp (15ml) rice wine for at least half an hour to up to 8 hours.

2. Toast Spices: Add 1 tbsp (15ml) peanut oil and 1 tsp (5ml) sesame oil in Instant Pot. Place 1 bay leaf, 6 dried red pepper, 1.5 tsp (4g) Sichuan pepper, half (2g) cinnamon stick, and 1 (1g) star anise in Instant Pot. Heat them up using the "Sauté More" function for roughly 3 minutes. The spices will slowly release their aroma.

3. Saute Onion and Garlic: Once the spices are fragrant and the oil starts to smoke, add in chopped onion and 6 crushed garlic cloves. Saute for roughly 2 minutes.

4. Saute Ingredients with Chili Bean Sauce: Add in marinated chicken and all the leftover marinade. Add in 2 tbsp (36g) chili bean sauce, 1.5 tbsp (22.5g) tomato paste, and 1 tsp (5g) sugar. Saute for roughly 3 minutes.

5. Pro Tip: If your Instant Pot is extra sensitive to the burn error, layer the tomato paste (without mixing it in) on top of everything right before pressure cooking.

6. Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

7. Pressure Cook Chinese Chicken Stew: Add in potato chunks. Close the lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Remove the lid carefully.

8. Cook Bell Pepper: Add in 1 (100g - 200g) green or/and red bell pepper. Bring the Instant Pot to a boil using the "Saute Normal" function. Let the bell peppers cook for roughly 1 minute.

9. Thicken and Season Sauce: If you find the sauce too watery, you can thicken the sauce - mix 2 tbsp (18g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Then, add the cornstarch mixture one third at a time to thicken the sauce until desired thickness (you don’t have to use all the thickener. Use according to your preferences). Taste and adjust the seasoning with more salt if desired.

10. Serve Instant Pot Chinese Chicken Stew: Your deliciously spicy Chinese Chicken Stew (Dapanji) is ready to be served. Serve the Chinese Instant Pot Chicken Stew on a large tray, mixing bowl, or a large plate. Enjoy!~

Author: Amy and Jacky

Have a great day

Pavarotti, Mandarin, Shopping, Collapsible Cane,

How about that, I bought a DVD - Pavarotti: A Voice for the Ages. Just went to play it tonight and discovered that I not only had a documentary which is basically what I bought, but a concert by Pavarotti which took place in Barcelona. Matt is busy watching, I am listening from another room. Well don't want to be late as Karen, our cleaner, comes at 8:30.

We went to Mandarin today, first time in a loooong time. Could have had a free meal yesterday as we are Canadian Citizens but can you imagine how crowded Mandarin restaurants were. Shudder. Actually it was a lot more crowded today than I think we had ever seen it. Mr. "I can't walk" walked all round the place without even using his cane. Even went twice to the dessert counters and they are a longish walk for me. By the way, I checked my email this afternoon and found that, as I have been on a panel for Mandarin for a while, they are thanking me with a free meal. Had to send for a letter though, they are not stupid, if they emailed me a free meal I could have printed it several times and done the rounds. Not that I would have, but..... Might say, I ate myself stupid although I actually stuck to fish mainly. They had mussels in a basil sauce on the salad bar and hot mussels in another sauce, they are huge, and I had quite a few of  them. They also had maple glazed salmon. Yummy. I don't understand Matt, he gets a plate with a few Chinese items, egg rolls and pork balls feature a lot. Then he gets two dinner plates of cookies or cakes which he can get anywhere!

Went to pick up some groceries afterwards. Couldn't get a driver today and they offered me one for tomorrow but busy so no can do. They are trying for Thursday and I will make up a bigger order if they can get one. They seem to be reducing their products, maybe because of the Starbucks. That is going to annoy me if I can't get what I want because of a damned café. Maybe the chain isn't  making enough money?

I made Devilled Eggs and Salad for supper and finished up the Pavlova. Much to my surprise the Pavlova was on the website. I didn't think they would be. The last batch of eggs I got were all, or mostly all, double yolkers and some of the shells turned out to be suspect, not broken but a tad weak I think with the result when I did hard boiled eggs in the IP a couple of them cracked. They were usable though.

Forgot to mention that I had ordered a collapsible cane for when I want to use my walker part of the time and a cane the other part. Matt unpacked it and got pinched. It came folded and turned out it snapped into its slots without any help from me and tore the skin on my thumb. There were no directions at all. I finally got it assembled then could not disassemble it. Matt could but I am not strong enough. Figure there is something wrong, but who knows what, we don't. My thumb bled profusely and is as sore as you know what. I am not a very happy camper. I wrote a bad review straight away. Hope somebody at Amazon  takes notice.

If you are interested, this is my recipe for Devilled Eggs. Devilled is supposed to be spicy, very spicy, so I invented this way of doing it, but tonight they didn't taste that spicy to me at all, I will have to add more of the mustard and hot sauce. They were still pretty good mind you.

My Devilled Eggs

As a supper dish

4 eggs, hard boiled
2-3 tsp Hellman's mayonnaise
1/2-1 tsp (or to taste) Coleman's mustard powder (a good strong mustard powder if Coleman's is not available)
1 tsp white wine vinegar
6-8 drops Texas Pete (or to taste)
Salt and pepper
Paprika

Peel eggs and cut in half taking out the yolks and putting in a small bowl. Mash with a fork. Add mayonnaise and continue to stir then add all the other ingredients individually. Mashing in with each addition. Then put the resulting mixture back into the egg whites and sprinkle with paprika. This is very much a matter of taste.

Servings: 2

Have a great day
 

Mandarin, Rides, Hail, Fall, Shopping, Crane Crash,

I'm still stuffed and I don't know why. OK I eat a lot at Mandarin, but it is usually dealt with by late afternoon if  not before.  Thoroughly enjoyed lunching there though, a while since we have been, and nice of ladydog to join us even if she did forget my repaired steamer basket.

This morning I phoned the Internal Medicine bunch who finally found my results and said my test showed negative for blood. I told them. They then decided I had better come in and see the doctor!!! So wanted me in tomorrow lunchtime (of course). No could do, can't get a ride that quickly. So am going to see them on Thursday, also at lunchtime. Actually, ladydog came up with the thought that they leave that time vacant in case they need to shove someone in, seems logical.  Ladydog was going to offer to take me, but much better for me to get a ride than for her to come all the way into town just to take me a short ride. The ride costs me less than the parking would too plus I can't walk from the parking (always assuming I can find a wheelchair spot) into the hospital. A ride is door to door. Wednesday, I have another doctor appointment at an office I have only been to once, someone else took us, so I have to try and remember where the heck it is and how to get there.

So, anyway, after lunch we went to the bowling alley. However, Matt threw one ball and decided he couldn't do it. I ended up playing on my own. Didn't do too badly but quit before the end of the second game as Matt seemed to be getting a bit edgy and my legs were beginning to hurt. Next week is the end of season banquet. The younger owner came over and invited us to join them. Particularly as we played 8 weeks of the season before I ended up in hospital. Our team, The Dragons, was at #1 when we left and it is still at #1. Another couple returned after we left and played for 16 weeks but then he broke his leg. The owner said we did a lot to help the team win so he was going to divide part of the prize money between us and the other couple who had to quit. Nice of him.

It was also nice to see everyone today, been a while since we saw our league although we have seen some of them at times other than Mondays. We then went to leave the alley and damn me it was hailing, quite hard and heavy too. Biggish pieces of ice. Then Matt fell in the entryway. No not the hail. He was using  the front door to hang on to, there is a bar there but he didn't use it!!! Two people, just driving off, stopped and came rushing back to help him. Actually, thinking about it, they were workers with the handicapped crowd who bowl, they should have made sure whether Matt could get up on his own. However, we were both grateful. He doesn't seem to have hurt himself, I think he slid down more than actually fell.

Picked up our shopping. Couple of mistakes but not sure if it was theirs or mine, I suspect mine. I wanted some potato chips. Ended up with two huge family sized bags. I shouldn't be eating them anyway LOL. I also ordered tomato juice, the 1.36 L can, I got a small can big enough for two helpings or so. I opened the chips tonight and had to find a chip clip fast. Wanted Matt to hide them but he didn't.

By the way, we saw pictures of the crane crash I mentioned yesterday, it showed the crane actually crashing down. Hadn't realised, two workers were also killed. I wouldn't go up in one of those things for any amount of money, very dangerous.

This would be quite a nice dish to do if you were having guests, either for dinner or just drinks or coffee. Wouldn't be bad if you could get fresh asparagus either!! The farmer said 2 days at 20°C and what do we get, bloody hail. Grrr.

Asparagus and Brie Puff Pastry

Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together in this simple,

asparagus and brie puff pastry. These pastries are great for a Mother's Day brunch

1 Tbs Thyme, fresh leaves
1 Egg
1/4 cup Honey
1 Kosher salt and pepper
1 pinch Red pepper flakes
1 Tbs Olive oil, extra virgin
2 sheets Puff pastry, frozen
8 cut into slices 8 ounces brie
2 Tbs Butter, salted
1 bunch asparagus, ends trimmed
1 Tbs extra virgin olive oil
kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 oz brie, cut into 8 slices
1 egg, beaten
1 pinch crushed red pepper flakes
1/4 cup honey
2 Tbs salted butter
1 Tbs fresh thyme leaves

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. Toss together the asparagus, olive oil, salt and pepper.

3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown.

4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat.

5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy

Yield: 8 pastries

Source: Half Baked Harvest

Have a great day
 

Crane Crash, Asparagus, Mandarin,

I have always been afraid of those ginormous cranes which tower over us in the sky, now one has crashed down in Seattle, Washington, and killed 4 people who got crushed in their cars. I knew I was right. What a terrible thing to happen. There are injured people as well. Turns out it was working on a Google construction. Thinking about this, just shows you, you never know when or how. I think there will be some huge compensation claims although nothing will compensate for the loss of a loved one.

Spoke to the asparagus farmer Saturday, he says we need 2 consecutive 20°C days and the asparagus will be popping up their heads. Don't look like we are gonna get anything like that yet awhile. They forecast snow flurries for Sunday, so far nothing, but not spring weather yet. Tim Barrie, the farmer, says he is longing for asparagus just as much as I am. Surprising since he grows  the stuff. I gather they have lots of strawberries on sale. They are early. Usually rhubarb first, then asparagus and after that strawberries. (I love the stuff so much, you'd think I could type the word. I've had to go back twice and correct my typos). Sunday turned out to be a nice, sunny day, but not particularly warm.

By the way, the liver recipe, Iscas, was delicious. Wasn't sure because I had never made it before.

Monday we are going, with a friend, to Mandarin for lunch. First time in a while because I wasn't sure either of us could really manage walking around to fill our own plates (it is a buffet in case you didn't realise). I can now, and Matt assures me he can, I maybe will have to go with him. we'll see. Looking forward to it, will enjoy some Chinese for a change.

Another simple recipe for asparagus. I hope you realise I am causing myself terrific pain posting these asparagus recipes, but I want you to be ready when the season starts. Re-reading this, it isn't very generous with the asparagus. I personally would have a much larger portion of the green stuff. Up to you of course.

Asparagus alla Milanese

28 stalks of asparagus, medium size
4 Tbs unsalted butter plus 4 tablespoons
4 large eggs
1/2 cup freshly grated parmesan cheese

1. Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside.

2. In a 10 inch to 12 inch sauté pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.

Servings: 4

Source: Food TV

Have a great day
 

Cardiiologist, Saturday Recipe,

Finally, at long last, I have an appointment with a cardiologist on March 26. Only 6 months after I had my heart attack!!! I can't believe this took so long. One wonders why, are they inordinately busy or did my case not appear that serious? I know I am getting an ECG but what else, who knows. They are a heck of a long way away, apparently all the cardiologists in the area are in the same building or next door. Inconvenient for the patient but presumably not for the doctors. Anyway, I am pleased I am finally going to see one.

Just come back from Mandarin where I feasted on dumplings once again. That will be the last time for this year, it's a Chinese New Year thing so won't be til next February. Now I don't know what to do for supper. Ended up with a mushroom omelette. My omelette was NOT rigid LOL.

I could have sworn I already posted this recipe which I will be cooking tonight. Couldn't find it, so here it is.

INSTANT POT MONGOLIAN BEEF

Your favorite Chinese take-out is made healthier at home in less than 30 minutes with tender flank

steak and a restaurant quality sweet and savory sauce.

1 Tbs oil optional.
1 lb flank steak cut into thin strips
2 tsp freshly grated ginger
1 Tbs garlic
1/3 cup reduced sodium soy sauce
2/3 cup pineapple juice
1 tsp red pepper flakes
1/4 cup honey or brown sugar
2 Tbs cornstarch

1. Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick).

2. If you want to sear your meat, turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and saute until JUST browned. About 2 minutes.

3. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.

4. Put lid on Instant Pot and turn vent knob to the sealed position.

5. Hit manual (you will have to first turn the Instant Pot OFF from Saute function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.

6. After cook time has elapsed, let rest 5-10 minutes and then do a quick release.

7. Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.

8. Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.

Servings: 6

Source
Source: A Mind Full Mom

Author Notes
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.

If you do not want to use honey, brown sugar can be substituted.

Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.

If your flank steak is frozen in strips, increase cook time to 10 minutes.

Adjust amount of red pepper flakes based upon how much spice you like.

To cook rice while cooking the beef, follow these steps:

Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.

Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).

Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).

Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.

Let pressure release for 10 minutes and then open the Instant Pot.

Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.

Source: A Mind Full Mom

Have a great day
 

Shopping, Mandarin, Kelp

Riddlesworth Hall

I always hated shopping but my mother loved it. I remember being dragged from store to store to find things. We were looking for a party dress for me one time. We found one I liked but it was too expensive according to  my mother. I don't remember how many other stores we went to trying to find something else and then ended up back at the same store buying the one I liked in the first place. I can never understand people who go from store to store trying to find things at a lesser price, they must spend a fortune on gas. To me, and others I know, shopping on line is perfect. Mind you, even there I don't shop - I find what I want and buy it, I never think to hunt around and compare prices etc. I recently had a lesson in that from the friend who is buying me my Instant Pot. She searched all over the place to find what we both wanted. I went to one store and would have settled for something less if she hadn't found the right item for me. In England when I was at school, we mostly wore school uniforms, I always did. One school I went to, Riddlesworth Hall, had very extensive and expensive uniforms but they were all sold by one store in London so we never had to traipse around.

Enjoyed our Tuesday lunch at Mandarin.  Had a few more dumplings. Going again on March 1,

dumplings should still be around then. I also had some of  their mussels. I don't know where they get such huge mussels, never seen any as big and juicy. Had some Kelp salad too, I love that stuff. Good for you too I believe. Full of all kinds of health benefits - they make a salad of it, I should try making it at home because we don't go to the Mandarin every week. I know I can buy kelp at a local Korean store so all I need is a recipe.

So here is a Sichuan recipe. Sichuan food is not necessarily spicy I learnt from Confucious was a Foodie, but this one is.. Will have to go to the Korean store, not been there for a while as it's on King St. the road I have been complaining about because they have put train lines right down it and really made a screw up of the total road system.

Kelp Salad

Easy kelp salad with a spicy, sweet and sour taste.

200 g fresh kelp or soaked dried kelp
2 Tbs light soy sauce
1 Tbs black vinegar
3 garlic cloves, chopped
1-2 Thai peppers, cut into small pieces
2 scallions, finely chopped
1/4 tsp salt
1 tsp sugar
3 Tbs vegetable cooking oil

1. Roll the kelp up and cut the kelp into thin shreds.

2. Then wash the kelp in cold water for 1 or 2 times to remove extra saltness.

3. Bring a large pot of water until boiling and then place shredded kelp in and cook for 2 minutes. Transfer out and drain.

4. Add light soy sauce, vinegar, chopped scallion, chopped chili peppers and chopped garlic. Heat Chinese cooking oil until hot and then pour the hot oil over the chopped garlic. Mix well.

5. Add some coriander.

Servings: 2

Source: China Sichuan Food

Have a great day