Spam, Cold, Shrimp Creole,

See I had a bunch of spam comments in the last few blogs. Why do they bother? Mind you although I deleted a couple, I couldn't be bothered to delete them all, maybe later.

Complaining of the cold as I was, yesterday, I snuggled up with a hot water bottle which did the trick. Today I have been quite warm, mind you it was one of those days when the winter sun was pouring through our windows.

Friday I made Shrimp Creole, in a regular pan though. I have now figured out how to do it in the Instant Pot so that will be how I do it in future. Mind you, the one I made was delicious. I have figured I can never do rice for the two of us because I only cook half a cup in 3/4 cup water. I could be wrong, but don't think I could cook something so little in the Instapot. Might try a spaghetti plus sauce some time next week, watching You Tube videos has given me some insight.

Saturday doing a roast. No, in the regular oven. We like our beef rare - so you can slap on a bandaid and send it back in the field. I don't think I could get it that rare except in the oven. Only trouble is, I didn't think to get some Yorkshire Puddings from the grocery store so I might have to make them from scratch. Not done that in many a long year. Just made me think of Toad in the Hole, another thing I haven't made in a long time. I don't know if this was a product of the war years when we couldn't get much although I wouldn't think we could have got sausages either.

Toad in the Hole

8 links pork sausage
1 Tbs vegetable oil
2 cups all-purpose flour
4 eggs
1 cup milk
salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.

3. Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

4. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

Author: stablespy

Have a great weekend
 

Migraine, Great British Baking Show,

Having had a migraine today (Friday) I recalled that we had watched a documentary about them the other day and thought I would remind my self. I went to the Mayo clinic page and reading it many of the symptoms seemed the same as a stroke which made me think how does one know which is which. I didn't know one could get tingling or numbness in one's arm or leg when one is "coming on".  Really didn't know much about them even though I have had them as long as I remember. My mom had them too, she called them sick headaches and had no idea they were migraines. Neither of us had/have ever been treated for them - I just use Tylenol 3 these days, in the UK I took codeine, basically the same thing.

Watching The Great British Bake Show again, I really enjoy that show. I wouldn't like to take part though, I am not a baker per se. One of the challenges tonight was to make a several layered meringue cake with fillings. What I would call a Pavlova and not sure why they didn't. I have actually done that, many years ago now, but I built a tall basket of meringue and then filled it with whipped cream and fruits etc. Much the same as I do with the Pavolva rings I buy these days. I also discovered there were three different types of meringue, French, Swiss and Italian. The Italian looks like the easiest to me. I must remember that in future.

I made my filling for the Egg Rolls today but must admit I think it needs some salt. The recipe calls for soy sauce, but I don't think that's enough. Will see what I feel tomorrow when I make the actual rolls. For our Friday supper I made Shrimp Creole which I haven't made for a long time. My recipe is a combination of recipes I have used over the years so can't attribute it to any source in particular. By the way, it is pronounced as a cross between Wuster and Wooster Sauce. Non Brits seem to have a problem with that. I actually came across a recipe the other day where the ingredient was typed as Worchester - shudders.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6 oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

1. Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great day
 

Supper, Weather, Balconies, Bowling, Krav Maga

I was quite impressed with myself Thursday afternoon, I hadn't been able to do anything about supper because the cleaner was here - changed her day because of a funeral. So when we came home from a) bowling and b) doing a bit of shopping, I rushed around and made Moroccan Style Stuffed Peppers for supper.  So what you might say, but these days doing anything like that, quickly, frequently has me howling with back pain. Or leg pain, or both. I managed to get through it without too much problem.

This morning they were re-painting the roof of our balcony. Not sure why, but I guess they figured 2 coats. Not sure when they will get around to painting the floors. When we came home I noticed that both the hoists which they had been using on our side had gone. I am guessing, hoping, they have taken them round the back to do all the handrails.

After all the gorgeous weather we have been having, today winter is approaching. 10°C and quite chilly. Matt wore shorts, silly Matt. Even the bowling alley owner had gone into long pants today and we usually figure he lasts out til the last minute. Bowling, by the way, was NOT good. Not only that we only won 2 points on Monday. One of the opposing team had the best game of his life, 305. At the beginning he told me he was lucky to get one strike a day. He would choose to prove himself wrong when we were the opposition!!! He is on the Thursday League as well so was there today and said he couldn't buy a mark for love or money.

I mentioned Krav Maga the other day. The Israeli self defense system. I did some Googling about it and found there are two schools in the area. I also found a clip showing just what Krav Maga is like. I think I am a tad too old for this. Pity because I think it would be wonderful to learn. The idea is to defuse the situation.


For years I have been bemoaning the fact that we cannot get fresh shrimp in Ontario. Then Denise of My Life in Retirement said she always uses frozen. I then thought, I always froze the fresh shrimp I bought and brought back to Canada so maybe it wouldn't be so bad, so I bought some the other day. Uncooked and in the shell. I plan to make Shrimp Creole which is a dish we used to be very fond of and here is my recipe. We will be having this on Saturday night. Of course when we lived in North Carolina, I frequently used more shrimp than called for.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great day
 

Saturday Recipe

We had one bag of shrimp left which we had imported from the Carolinas. Even though I am still feeling dead tired, it was the only thing which appealed to me. It occurred to me that my friends from the Really, Real, Housewives of America should try this. They could make up a big batch of the sauce and separate it into serving sizes. When required they could then defrost it and add some pre-peeled shrimp and cook some rice. Easy peasy. Me I had to start from scratch.

Shrimp Creole

1/2 cup chopped onion

1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

1. Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great weekend
 

Fall Weather? Stains. Supper. The Book.

Friday morning we awoke to pretty thick fog. I guess because of all the hot weather we have been having. It has been like summer for the last few days. In the afternoon we had to turn on the a/c again and I was still sweltering because the sun was pouring in the windows. I also changed into shorts and a lighter shirt. Amazing weather really. The first thing we did was head to Vincenzo’s and I found the recommended horseradish and the Kimchi. Bought myself some mascarpone too, the real Italian stuff not the version with various gums in it for preservation. Makes it taste sweet which, I suppose is OK if you want to make a dessert, but for a savoury item, no thank you. At lunchtime I finished off the Kimchi I bought in NC and splashed my shirt, now I can’t get the spots out. My Oxy Clean didn’t do the trick. I have seen a tip about the juice of spring onions (green onions) but I don’t have any handy. Another shirt I appear to have splashed with bleach (I think that’s what’s given it a couple of yellow blotches anyway) and that won’t remove either. As both shirts are fairly new, I am not a happy camper.

We bought steak for supper tonight so that I can try out the horseradish so keep your fingers crossed for me that I find it really hot and spicy. Meanwhile for Friday night I used some of our recently imported shrimp to make a Camarones a la Criolla or Creole Shrimp which is a favourite of ours. Peeling the shrimp, I was quite surprised at how large they were. We don’t normally buy the larger shrimp as they are generally too expensive. There were certainly a lot of large shrimp in the package I used for supper. It’s a simple enough recipe to do.

Some of you may have heard that there is a new book out called Cassa Storm. I am reading it right now and am about half way through. The promise of the first two books has been continued in the third and this one is definitely very exciting and full of excellent characterisations. I am enjoying it and the only reason I am not reading it right now, I am blogging instead!! The book was written by some Ninja Captain Guitarist who has a noticeable internet presence, in his saner moments he is Alex J. Cavenaugh. Once again Alex, excellent book. I will be sorry to finish it.

I assumed you would like to have the recipe once more, so here it is.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great day

S = Sleep Test, Secretarial College and Shrimp Creole

Last night I slept away from home, went for a test to see if I have sleep apnea. By the time you read this I may still not be back home. Not really looking forward to it. Just realised it fits with the letter of the day.


When I was 16 I was sent to a secretarial college to learn shorthand and typing, it was considered something which would be a fail safe for me for the rest of my life, and in many ways I suppose that was true, if all else failed I could always get a job as a secretary. Many people probably don’t even know what shorthand is any more. I was never very enthusiastic about the whole business and played hookey as often as I could frequently going to the movies in the afternoon. However, I did end up with 120 wpm in shorthand and around 70 typing. When you consider the kind of typewriters we were using in those days, I reckon that wasn't bad. The keys were always covered over in the college so we couldn't cheat by looking at the letters. I also did bookkeeping whilst I was there. In those days you were expected to be able to go to any job, there were no such things as legal secretaries or medical secretaries, you learnt on the job. When you went for interviews they gave you generalised dictation, not job specific. Once you got the job you had to learn the words pretty quickly.

As many of you know we usually bring shrimp home when we vacation in North Carolina this is a dish we both enjoy and have made many times.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

1. Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great day

Snow, Speeding, Mockingjay and Anatto.

Well we finally had some more snow. Not a lot you understand, but enough to turn everywhere white again. The local road was certainly covered but Matt left at 7 to go shopping and said the driving wasn’t too bad. What a funny winter for us. We’ll have to move back to Europe for winter snow at this rate.

Funny story on GMA today, a couple heading to the hospital because she was having a baby, her waters broke in the car so he put his foot down. A cop car started chasing him so he called 911 told them what was happening and they conveyed that to the cop car who then proceeded to escort them to the hospital. She got there with 10 minutes to spare. They had a baby boy, when the husband left the delivery room the cop congratulated him and then handed him a ticket for speeding. He had actually clocked 102 mph. The courts are sticking to the charge as well. Legally they are right, but……… You’d think the cop and then the courts would have cut him some slack.

I have finally got hold of the last book in the Hunger Games series by Suzanne Collins. It is called Mockingjay – so far this has been a very good series although its classification is actually young adult. The first book details how young people are taken from their homes and forced into the Hunger Games in the capital where they are expected to kill to win the games. The protagonist is a young girl called Katniss who’s performance at the games inspires a revolution. Excellent story.

Yesterday I made Shrimp Creole or Camarones a la Criolla as it is called in my Time Life book. My recipe is actually a combination between that recipe and another – don’t know who was the author of the second recipe. One recipe talks about using anatto oil, anatto being basically a colouring agent which grows in the Dominican Republic (a tour guide picked some of the seed pots and smeared it on our hands and faces, but they use it a lot in cooking). These seeds are not exclusive to the DR, but just where I happened to come across them although I had already used anatto powder in cooking.

Shrimp Creole

1/2 Cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

2 cloves garlic crushed

3 Tbs canola oil mixed with 1 tsp liquid anatto

2 cup fresh tomatoes or

1 16 oz can tomatoes, drained

1 6 oz can tomato paste

1/2 tsp salt

1 tsp sugar

1 tsp chili powder (or 1 1/2 tsp finely chopped fresh chillies)

1 Tbs Worcestershire sauce

1/2 tsp tabasco

1/2 cup sherry

1 lb shrimp, cleaned and deveined

Freshly grated Parmesan cheese.

1 Tbs finely chopped parsley

1 bay leaf

Black pepper

Hot cooked rice

Heat the oil in a medium sized pan over moderate heat. Add the vegetables, cooking for about 5 minutes stirring frequently until soft but not brown. Add tomatoes, herbs, sugar salt and a little pepper. Cook briskly until most of the liquid has evaporated and the mixture is fairly solid. At this point you can hold the sauce until you are ready to serve. Later add Worcester sauce and Sherry to the mixture adding Tobasco if needed. Then add the cleaned shrimp and cook for 4-5 minutes until they are pink.

Serve over hot cooked rice.

Have a great day