Blogger, Bowling, Nap, Quick Trip, Visitors,

How very odd, I just received a notice from Blogger that I was infringing copyright and they had taken down my blog and it had been reverted to draft status. From July 2014 if you please!!! I would have thought if anyone was going to complain, they would have done so before now. I have taken out all the pix and republished. Not that anyone but me is going to read it and I already have a copy of the original in my files.

I ended up not going to bowling this afternoon, firstly I wasn't really up to it and secondly, Matt wasn't too well and I didn't want to leave him. I have made moves to get respite time for Monday afternoons in the winter. The new leagues start in September so I said I would like respite hours on Mondays starting at that time.

So, I spent a lot of the afternoon asleep. I can't seem to catch up with out disturbed sleep from the other night. Guess I will eventually.

After my long nap, I nipped down to the store to get a replacement for the peppers I bought yesterday, two of which were rotten. The ones I got today were nice and fresh. Being out and about I felt there was more I should do but couldn't think what so I came tamely home. Even Matt was somewhat surprised I was home so quickly. Mind you it was a case of having left stuff in the car after shopping, I needed to go get it, so that was the main point of the exercise.

Tomorrow, Thursday, ladydog and Zoey will be visiting. I missed my visit from Kathy yesterday, she is always fun to talk to so it will be nice to see ladydog.

Another Giada recipe.

Linguine with Shrimp and Lemon Oil

For the lemon oil
½ cup extra-virgin olive oil
1 lemon, zested

For the pasta
1 lb(s) linguine pasta
2 Tbs olive oil
2 shallots, diced
2 cloves garlic, minced
16 oz frozen shrimp
¼ cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
½ tsp freshly ground black pepper
3 oz arugula (about 3 packed cups)
¼ cup flat-leaf parsley, chopped

For the lemon oil

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Yield: 4 - 6

Author: Giada De Laurentiis

Have a great day, stay well, stay safe.
 

Wednesday, Medical Call, Nap, Supper, Bed Sores,

Quiet day and my gut was playing me up again. Just what you want to hear I know. I got cracking early so I had all my ablutions done before the PSW arrived otherwise it means I don't get to wash and dress for ever. In some ways they are actually a nuisance although I guess one gets used to them eventually. Our lives seem to revolve around their arrival and departure. I meant to run some errands once today's PSW had gone but didn't get round to it. Cooked myself some artichokes for lunch though LOL.

In the end I basically did damn all today. I was expecting a call from our urologist this afternoon so couldn't go far anyway.  Made lunch for the pair of us, not feeling like doing much for myself I made Nong Shim Noodles and ate the artichokes later.

After lunch I busied myself with a few things and then decided to have a nap. Forgot to mention that Matt was up and ready to start his day at 4 a.m. I managed to send him back to bed. Doesn't do my sleep much good though. I had just about got to sleep  in the afternoon and the urologist called - about an hour and a half early!!! Just as well I hadn't gone out I guess.

I made a Marinated Flank Steak Dump and Go dinner in the Instant Pot. I sliced the meat the wrong way and it was rather tough. Easy to carve though. I really don't know a  heck of a lot about carving. I know you are supposed to cut across the grain with flank steak but it was so easy to carve I thought I had got it wrong before. Guess I hadn't. I also cooked some broccoli in the Pot. It was a little more crunchy that we normally eat it. I should have made the florets smaller or given it a bit longer.

Dunno if I have mentioned, Matt has given himself bed sores, not by being in bed, but by constantly sitting on his lounger in a recumbent position. He is now very sore. Not a heck of a lot we can do about it I think. Got a call  booked from the family doc tomorrow to ask him about it. I sympathise because it happened to me when I was in hospital. However, Matt's were self inflicted because he will NOT get up and move around. It huuurts. I know, but he makes it all worse by just sitting and cannot understand that. At least he is doing his exercises still. That's a plus.

Another yummy recipe I haven't got round to trying. Mind you, if it can't be done in the Instant Pot, I mostly don't want to know these days. I do cook with other methods, but not often any more if I can help it.

Cabbage Lo Mein

2 Tbs plus 2 teaspoons sesame oil, divided
3 Tbs reduced-sodium soy sauce
¼ tsp crushed red pepper
12 oz boneless, skinless chicken breast, cut into ¼ -inch slices
8 oz lo mein noodles
1 tsp chile-garlic sauce
3 Tbs vegetable oil, divided
5 oz mushrooms, thinly sliced
4 cloves garlic, minced
2 Tbs chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage ( ½ head)
¾ cup unsalted chicken broth
1 tsp cornstarch

1. Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl. Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture. Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Servings: 4

Author: Lauren Grant
Source: Diabetic Living Magazine

Have a great day, stay well, stay safe.
 

Lunch. Grocery, Nap, Friday Dinner, Jeopardy, Urologist,

Got to the Red Lobster at lunchtime and walked in to see a face peering at us from one of the window slots and the hostess saying people were waiting for us. I didn't recognise my friend's son at first and was rejecting him as the person we were lunching with. Haven't seen him in 3 or more years. Enjoyed lunch and it was nice to see our friend, haven't seen her in a while either and as she is moving, won't be seeing too much of her in the future. Although, as I said yesterday, maybe we will go to Stratford one of these days. I told her son not to be a stranger now she was moving.

I had placed a small order at the grocery store with things I forgot or didn't realise I needed. You can post a small order so long as it is valued at $30 or more. Popped in to collect that and then whizzed on home. Meant to do some other errands but missed out.

Spent the afternoon fast asleep. Well I was up fairly late last night. Had the remains of our Butter Chicken for supper. Tomorrow I am planning the Gingered Shrimp and Snow Peas which I haven't tried yet. Of course, having been asleep this means I will have to do my Spanish lessons tonight again, what a fool.

Been watching the Jeopardy Tournament of Champions, we are now down to the last two shows. James Holzhauer is a finalist as is the girl who supposedly beat him. Jeopardy James is doing very well in the first half of the match, got my fingers crossed for him.

Just realised we have an appointment with the urologist. No idea whether its for me or for Matt. Guess we will find out. Odd, I normally write it down. Maybe its for both of us.

This looked so good in the picture I couldn't help but post it. Maybe I will try it one of these days or make a simpler version. I do enjoy pork tenderloin.

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves

the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

PORK
1 Tbs extra-virgin olive oil
1/4 cup minced onion
1/4 lb pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 tsp chopped thyme
1/2 tsp chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 oz fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
2 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 Tbs extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 tsp chopped sage
1/2 tsp chopped thyme
Kosher salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Yield: 4

Author: Debra Whiting
Source: Food and Wine



Have a great day