Cramps, Shopping, Medical,

Sadly I paid for my cooking enthusiasm yesterday, I should have sat down more to do my chopping prep work etc. I ended up with cramping thighs at about 5 this morning. However, having leftovers from the beef last night means I don't have to cook today although I am itching to do so.

It seems my grocery store have re-stocked and I should be able to get some of the things they didn't have earlier in the week although Becel still seems to be in doubt so I have asked ladydog if she can pick some up for me just in case. Costco has plenty of toilet paper apparently even if not the paper I prefer to buy, but I am fine for the moment and assume the hoarders will be stocked up enough by the time I want more.

I finally managed to get hold of my friend who has COPD and she is doing fine. Well, no special fear of Covid 19 at the moment. I was nervous because I couldn't get hold of her. Also, my cleaner is still coming in, I was concerned she might not.

Pity I can't walk in the park outside our windows, but walking far is not on my list of things to do any more unless they manage to fix my problems. I have an ultrasound on my heart on April 2, I wonder if that will be a go or not. I know major ops are being performed, but not sure about minor. It isn't at the hospital which is one good thing, I think.

I just ordered some Tilapia, this looked so good. Bit previous with his asparagus though, doesn't come out til end of April and I certainly wouldn't buy it before then.

Tilapia Baked in Thai Green Curry

Tilapia baked in tasty Thai green curried coconut milk

1 Tbs oil
1 Tbs green curry paste
1 14 oz can coconut milk
2 Tbs fish sauce
2 tsp sugar
1 lime, juice and zest
2 kaffir lime leaves, sliced
2 tilapia fillets
1 handful cilantro, chopped
1 red chili, sliced

1. Heat the oil in the a pan.

2. Add the curry paste and saute until fragrant, about a minute.

3. Add the coconut milk, fish sauce, sugar, lime juice and zest and lime leaves and bring to a boil.

4. Pour the curried coconut milk over the tilapia fillets in a baking dish.

5. Bake in a preheated 350F/180C oven until cooked, about 15-20 minutes. The fish will be cooked when it flakes easily and it is no longer translucent.

6. Serve garnished with cilantro and red chillies

Servings: 2

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

 

Ultra Sound, Tip, Peeve, Coffee Maker,

Up early to go for an ultrasound this morning.I was planning to leave at 8:15 us as the roads were white. When he got up, Matt said he wasn't coming. About half an hour before I was due to leave he changed his mind. In the end he didn't come but I think he was a little confused. I had taken a sandwich with me as I had a 4 hour fast, didn't eat since last night's supper in fact. I had my ultra sound and then awaited the surgeon whilst munching on my sandwich. He came in quicker than I expected. I think he was a little disconcerted that I was eating. I stopped. The upshot is he wanted me to have a CT scan now. I guess he wasn't used to patients munching away. I explained about the fast. His receptionist had said "well it's only a four hour fast" well she may eat breakfast at 5 but I don't.

I have just read an excellent tip on World Wide Recipes. One of their readers said she keeps an old pair of glasses for the kitchen so her new ones remain unsplattered when frying etc. It would also work when chopping onions which I find splatters my glasses. Now where are my old glasses?

A current feature in WW Recipes is "pet peeves" - mine is the fact that recipe writers add Feta cheese to a recipe and call it Greek or Pineapple and call it Hawaiian. These additions do not make the recipe something which would be found in those Geographical areas. I've never been to Hawaii itself, but I have certainly spent some weeks in Greece and feta does not appear in every dish served. In fact very few dishes in my experience. Not only that there are distinct regional differences so that nothing you get is really typically Greek but typically from whatever area you happen to be in. That, of course, applies all over the Mediterranean.

Well, that'll larn me. I ordered a coffee pot from Walmart on Sunday night in the mistaken assumption I could pick it up Monday. It still hasn't arrived. This morning I gave up and ordered one from Amazon which will arrive tomorrow. Should have done that in the first place. I might still accept the Walmart one - no I won't, if I need another one I always have the Instant Pot, not the best coffee in the world, but not bad either.

Apologise for any mistakes, not in a great mood, just had a real Alzheimer evening.

Here is a recipe I thought interesting.

Instant Pot Chicken Thighs With Balsamic Sauce

2 lbs boneless skinless chicken thighs
1 medium-sized carrot diced
1/4 onion diced
3 cloves garlic minced
1/4 cup red wine
1/4 cup balsamic vinegar
1/2 Tbs olive oil
1/2 Tbs butter
salt and pepper

1. Pat chicken thighs dry with paper towels. Generously season on both sides with salt and pepper.

2. Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Melt butter on top of the oil.

3. When the display reads HOT, work in 2-3 batches to add chicken thighs to the pot in a single layer. Don’t crowd them. Cook for a few minutes on each side before transferring to a plate. Repeat for the remaining thighs.

4. Add carrots, onions, and garlic. Cook for a few minutes, stirring frequently. Turn off the saute mode.

5. Add red wine and balsamic vinegar. Stir together, loosening any flavorful brown bits stuck to the bottom of the pot.

6. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the carrots and onions. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.

7. Uncover and turn on the saute mode. Let the liquid boil for about 5 minutes to thicken into a slightly sticky sauce. You don’t need to stir or touch the chicken.

8. Turn off the saute mode. Serve chicken onto plates and pour sauce on top.

Servings: 3

Source: Savory Tooth

Have a great day
 

Ultra Sound, X-ray, Words for Wednesday, Cooking.

At the sound of the alarm, I crawled reluctantly out of bed. I use my CPAP machine's alarm, most expensive alarm I have ever had, never use it for it's proper purpose any more. Anyway, 6 a.m. is far too early for me. I went to get the car and met Matt at the front door. I had told him to bring his walker - it is way easier to fold and put in the trunk than mine is. No wonder his type is so much more expensive. I'm glad the government paid for it though.

I hadn't registered before that it would be dark. These days, I hate driving in the dark and certainly don't do it from choice any more. Especially if it's raining. All the cars seemed to have their headlights on high beam and I felt blind half the time. There was one accident which I could hardly see until cars were coming towards me on the lane I was using. Scary to say the least.

They took Matt in for an ultra sound and the young lady who was doing the job was Asiatic, not sure if she was Chinese or Japanese. Anyway, I didn't think Matt would understand her but luckily he seemed to be able to. She told us he was having an X-ray too. Didn't know that. So he had to move down the corridor and remove his pants and shoes. He said the seat in the change room was extremely hard. I was sitting on his wheelie (walker) which wasn't terribly comfortable either. In the end I walked round the corner where I found some chairs. I waited there whilst he was X-rayed. Eventually it was all over and we headed home. By this time it was light, thank goodness. Matt's breakfast was ready, he likes his cereal well soaked in milk, but I had to cook mine.

Shortly after, I went online and did my Words for Wednesday which is a fun thing to do. It is hosted by Sue at Elephant's Child and I was referred there by Mark Koopmans. One gets a list of words and the idea is to write a poem or a story or something  using as many of the words from the list as you can. I think I left out three, or maybe four, this morning.

After lunch, I threw the chicken thighs I had been defrosting, into a marinade and plan to make French Garlic Chicken in the Instant Pot. It can also be made on the stove top. Click on the Two Sleevers link if you want to try the stove top version.  I then promptly went to sleep for a couple of hours.

French Garlic Chicken

At the risk of sounding conceited, had I been served this Low Carb French Garlic Chicken in a

restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. An easy recipe that can be made in the Instant Pot Gem or stovetop.

For the Marinade
2 tsp Herbes de Provence.
2 Tbs Olive oil
1 Tbs Dijon mustard
1 Tbs cider vinegar
1/2 tsp Salt
1 tsp Pepper
1 Tbs minced Garlic
1 lb chicken thighs boneless skinless

For Cooking
2 Tbs Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream

Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
1. For Instant Pot

2. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.

3. Add chopped garlic and sauté for 2-3 minutes.

4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.

5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.

6. Add the marinade and 1/4 cup water.

7. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.

8. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.

9. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Servings: 4

Source: TwoSleevers

Author Notes
If you don't have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste

Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback

Have a great day
 

New Book, Ultra Sound, Exercise Class, Supper,

I should mention my friend Elizabeth Seckman has just released her latest book, Hoosier Dad. I am proud to say I helped with the proofing and quite a bit of encouragement, but it is a very good book. She writes excellent romances and this one is no exception. I think I have read all her books and I certainly have copies of several of them. So, do check this new one out. If you enjoy romances I am sure you will enjoy this one.

This morning (Monday) I was awake at 5:30 and seriously considered getting up and having an Ensure before 6 but decided to get back to sleep. I eventually toddled off for my ultra sound and was extremely hungry by lunchtime. I noticed the gas prices were down this morning and thought about filling up on the way home. In the end I did it later in the day.

After filling myself up with fuel, I went downstairs to exercise class. First time since I was in hospital. I did a lot better than I expected. Almost as well as I used to. Big surprise. Different instructor these days, she certainly kept us moving. A reasonable sized class too for this building. When they first started they had two classes three times a week but not enough people took part. Pity really. Once you get into the swing of things you feel so much better.

Also went to the asparagus farm this afternoon having totally run out. I still haven't had any today, horrors. Normally I eat it every day without fail during the season. Dunno about your neck of the woods but it has been pretty chilly round here. Tim Barrie, the farmer, was saying how much they needed the sun to produce more asparagus. I thought it was cold in our apartment but one of my friends at exercise said her place was less than 70°F this afternoon. Ours was about 74°F. Felt pretty chilly.

I had a cauliflower in the fridge which I wanted to use up. Had leftover pork loin to finish up. Having checked for IP recipes, I discovered that to make a cauliflower cheese is basically the same as making it in a saucepan, so I did just that. Made some cheese sauce, cooked the cauliflower and put them in a dish. I then covered the top with Panko crumbs mixed with a little more cheese and some Paprika and shoved it all under the broiler. Delicious. Simple enough. It looked very much like this when it was finished. Didn't think to take a picture.  No recipe as I assume you all know how to do this. If not, don't hesitate to ask how to make it.

Have to be up early again as Matt has to go to the anaesthetist on Tuesday morning. Next week he has to have his kidney stone zapped.

Asparagus with Anchovies and Garlic

4 tsp extra-virgin olive oil
2 Tbs minced garlic
1/4 tsp crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 Tbs water
2 tsp anchovy paste or 1 anchovy fillet, minced

1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes

Servings: 4
Yield: about 3/4 cup each

Source: Eating Well

Have a great day
 

Pangolins, VHS Player, Cheshire and the Pennines, Ultra Sound,

On Wednesday night we watched a Nature film all about Pangolins. I knew what they were, but didn't know much about them. What horrified me was the pictures of thousands of them dead and being shipped to the East where they use the Pangolins' shells for medicinal purposes (the shells are made of the same thing as our fingernails so, of course, have absolutely NO medical benefit). They are the most endangered animal in the world, more so

than elephants and rhinos, they are also eaten in Asian countries and are considered a delicacy. From the documentary we learned that they are very friendly little animals and basically live solitary lives. The sacks in the picture are of their scales which are removed and then shipped in bulk and fetch more money than ivory. There are 8 types of Pangolins, four of which live in African countries and 4 in Asian countries, the

Asian ones have been absolutely decimated  so now the smugglers are starting on the African ones. There are places which are now working hard to effect preservation of these animals before they completely disappear. One of the top film stars in China has made a documentary in aid of Pangolin preservation and hopefully, because she is such a celebrity, it will have some effect. I guess you will realise I was very affected by this programme and their nearness to extinction. If you ever get a chance to see it, I highly recommend it.

Bowling today, not bad, not great. Then when we came home the guy came to pick up our VHS player to see if he can fix it. Dummy me, I had disconnected it and of course we lost the signal but I couldn't, for the life of me remember what I had to do to fix that. Screw the cables into the box of course. Duuuh.

I came across a couple of pictures taken a few years ago when we visited a friend in Marple, Cheshire, England, which is where I was born and which I knew nothing about. I had never realised it wasn't flat country before, not sure why I thought it was mind you.

That could be snow covered hills or mountains in the background. No idea which.My geography isn't too hot I'm afraid. There is a ridge of mountains running up the middle of England - the Pennines - and looking at the maps, I think I am pretty safe to assume those snowy ridges in the distance are, in fact, the Pennines.

I am ashamed of what I don't know about the country of my birth. Matt used to cycle all over the country so was much better informed than I.

Being Friday, I have an appointment for an ultra-sound and X-ray on my legs this morning. Let's hope this will help find out something worthwhile.

This salad is one of my favourites. Not made it this year yet, but I can assure you I will soon.

Asparagus and Endive Salad

1 lb fresh asparagus , trimmed and cut into 2 inch pieces
1/2 tsp grated orange peel
1 Tbs Juice, orange, fresh
2 Tbs seasoned rice vinegar
1 Tbs olive oil
1 Tbs small shallots , minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
8 oz Belgian endive, fresh, head , cut lengthwise into 1/4 inch strips (2 heads)

1. Place 1/2 inch of water at the bottom of a 12 inch pan and bring to a boil over high heat. Add in asparagus and cook until tender yet crisp, about 2 minutes. Place in strainer, rinse under cold water, drain, and pat dry with paper towels.

2. In a large bowl, whisk together the orange peel, orange juice, vinegar, oil, shallots, sugar, salt, mustard, and pepper until well combined.

3. Add the asparagus and endive to the bowl with the dressing. Mix well to evenly coat and serve.

Servings: 4

Source: dLife

Author Notes
Light and elegant salad combining asparagus and endive in a homemade orange Dijon vinaigrette.

Try using a sugar substitute instead of regular sugar.

Have a great day
 

Leg of Pork, Ultra Sound, Decorations, Menendez Brothers,

I forgot to mention that when we went shopping yesterday (Tuesday) our supermarket had legs of pork for sale. Not sure if they were the whole leg or just the upper part, but I was staggered. I have never seen those there before. Most of the stores round here, apart from a few special ones, don't butcher their meat but get it pre-wrapped. They still have butchers on staff so I'm not quite sure what they do other than serve people. I wanted to buy one of these legs, stupid, just for Matt and I, but I so missed our roast pork and crackling which we always had on Boxing Day (Dec 26).  Those were the days, used to do a roast goose for Christmas Eve, turkey the next day and then leg of pork. I have mentioned this before I know. Yes, we did have a lot of meat to use up. Mind you the skin of the pork, crackling, was very moreish and I had trouble leaving it alone. It is NOT diet food, so maybe just as well we didn't have one. I used to get very confused when we lived in North Carolina, they call a leg of pork a ham. To me a ham is not the same thing at all. Reminds me an English friend who is on our bowling league, mentioned that she had a joint of roast beef. I said "how long have you been here?" She came about the same time as us, just over 40 yrs ago. Some English words and phrases remain the same even after all those years.

I went for my ultra sound. I don't have any results yet. I am not fond of ultra sounds because of the gel they use which, admittedly dries pretty fast, but it takes forever to clean it off yourself before you get dressed. At least this vascular clinic warms theirs slightly. Most places the gel is ice cold. Brr. I find I was pretty cold by the time she had finished anyway.

The rest of the day I didn't do a lot until Matt went and got the boxes and we started on the decorations. The tree is still up but bare now. I really can't do any of this for long any more.

I just had a "discussion" with Matt. The Menendez brothers were on the news today. Some years ago they killed their parents. Matt's opinion, they committed murder and that's wrong. My opinion, mitigating circumstances as they were being abused. Not easy to get help because people don't always believe it. They can't see that a wealthy family could possibly have such problems. I feel sorry for the two of them.

Kevin Lynch writes an excellent food blog with lots of recipes he has invented. I don't pass on many as he prefers I only use one now and again. However, this one I will likely be using quite soon.

Blackened Salmon with Avocado Salsa

Salmon seasoned with a tasty cajun spice blend and pan fried until crispy served topped with a cool

and creamy avocado salsa!

FOR THE BLACKENED SALMON:
1 Tbs oil
4 (6 ounce) pieces salmon
4 tsp cajun seasoning
FOR THE AVOCADO SALSA:
2 avocado, diced
1/4 cup red onion, diced
1 jalapeno, finely diced
1 Tbs cilantro, chopped
1 Tbs lime juice
salt to taste
FOR THE AVOCADO AND CUCUMBER SALSA:
2 avocado, diced
1 cup cucumber, diced
1/4 cup green onion, diced
1 Tbs parsley, chopped
1 Tbs lemon juice
salt to taste

1. FOR THE BLACKENED SALMON:

2. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.

3. FOR THE AVOCADO SALSA:

4. Mix everything and enjoy on the salmon!

5. FOR THE AVOCADO AND CUCUMBER SALSA:

6. Mix everything and enjoy on the salmon!

Servings: 4

Tips
Option: Use trout, tilapia or other fish instead of salmon.Note: Serve the salmon with one of the avocado salsa or the avocado and cucumber salsa.

Author: Kevin Lynch
Source: Closet Cooking

Have a great day
 

Pie Filling, Ultra Sound, Carrie Fisher, Debbie Reynolds,

And here's what the Leftover Turkey and Ham filling looks like. It tastes delicious.

One can now put it in a pie dish and cover with puff pastry, or eat it as a casserole. Depends on a) if you particularly like pastry and b) whether you can be bothered to make it, and c) whether you can be bothered to go buy some. Paul Hollywood's recipe for his pastry is easy enough of course, but.... If you need to get the recipe I posted it on The Really Real Housewives of America - I have also done all the conversions for myself if you need them. Just occurred to me, serving the above with noodles would work too. I have just put 5 double servings of turkey soup in the freezer too. Good stuff, had some for supper last night.

Fun, I have to go for ultra sound this morning because my legs are playing me up and I think it is lack of blood flow (had it before) - however, as  that could entail an operation, I'm not sure I really want to know.

Then bowling this afternoon. Monday the league starts again, dummy me, I thought New Year's Day was on Monday.

I was sorry to hear about Carrie Fisher but I am even sorrier to hear about her mom. Debbie Reynolds was a great favourite of mine. So much so, when Liz Taylor stole Eddie Fisher from her, I hated Liz Taylor for years. I am sure they all cared. I will be so sorry if she leaves us as well although it must have been a shock for her when her daughter died - they say they were very close. This is more or less how I remember her although she still looked great today. A couple of my favourites were Tammy and Susan Slept Here. Of course there was also Singin' in the Rain. I will keep my fingers cross that she doesn't follow her daughter. Oh dear, I have just read that she died around 8:30 on Wednesday evening. RIP Debbie Reynolds and Carrie Fisher.

This recipe reminds me of our trip to Portugal. I ordered something in piri piri sauce, forget what, and complained that it wasn't terribly spicy (hot) they brought me a small jug of extra sauce which I added to my food and nearly burned my mouth off, and I only used a small amount. Thank goodness I didn't tip the whole lot on. Not having  tried this, I don't know how mouth burning it is. Some of you may think "chicken so soon after turkey?" but in fact there are many people who do not have turkey for Christmas so chicken is no problem.

Seared Chicken Breasts with Green Piri Piri Sauce

Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and basil. Seed or omit the jalapeño for less heat. Serve with roasted potatoes or a green salad with a delicate vinaigrette so as not to overwhelm the flavor of the main dish If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end

up with a golden brown platter of delicious chicken ready for the tasting. If you omit the piri piri sauce, this is a classic, seared chicken breast that can be used in any recipe including chicken salads, soups, or casseroles

1/2 cup fresh basil leaves
1/2 cup chopped seeded poblano pepper
1/4 cup unsalted chicken stock (such as Swanson)
2 Tbs chopped jalapeño pepper
2 Tbs white wine vinegar
1 Tbs fresh lemon juice
3/4 tsp kosher salt, divided
1/4 tsp sugar
6 garlic cloves
4 green onions, divided
1 Tbs olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp black pepper

1. Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.

2. Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.

Servings: 4

Source: Cooking Light

Have a great day
 

Feedspot, Medical, Bowling, Movie. My Stain Problem.

I have just received an email from Feedspot which recommends itself as a replacement for Google Reader and, once I signed up, carried all my blogs and have given me a one year free subscription. I am not sure what this is all about, have to read more about it tomorrow I guess but I sure won’t be subscribing to something I get elsewhere (on Blogger) for free. Has anyone else heard of this site? I have already got 22 followers according to them. Followers are always welcome, but there doesn’t seem to be a way they can comment if they wish to.

Tuesday I went for a one year ultra sound check up on my femoral artery and other vascular regions of my lower body. The doctor, whom I saw immediately after (how very efficient) says everything looks great. It’s actually not, but he means no change from last time. However, as I have some other medical problems to deal with, I am not too concerned with my legs at the moment. You have no idea, unless you are my age, how wonderful it is getting old. Guess I am a bit down at the moment, sorry.

I have been trying to get together a bunch of bowlers to play on a Thursday afternoon, Matt and I miss our twice a week winter sessions which we had at our last bowling alley. I have a couple more at the moment, hoping to hear from a few others with whom I have left messages. We will see what happens.

Nothing particular to do last night so watched Singing in the Rain. I am reading a good story so hadn’t meant to watch it, not sure how many times I have seen it before, but got caught by it. It is a good movie even if it’s as old as the ark these days.

Oh, by the way, I read that spring or green onion juice was a way to remove a Kimchi stain. Tried it, it is certainly fainter although it hasn’t actually gone. Maybe had I done it with the fresh stain it would have worked.

Mushrooms Canada sent out this recipe in their email. I see it has herbes de Provences as one of the ingredients and lists the herbs. One of my favourite ones to be found in herbes de Provences is lavender, it gives a very different, and enjoyable, flavour.


Mediterranean Mushroom-Stuffed Tomatoes

Source eat. live. travel. write.


4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties - white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving
*depending on the size of your tomatoes, this may make enough filling for more than 4

Method
1. Heat oven to 375˚F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

Have a great day

Scams, Ultra Sound, Hypoglycemia

Just been reading a story about an elderly woman in British Columbia who was one of the latest to be scammed in the “grandson scam” where someone calls and pretends to be a grandson in trouble, DUI for instance, and needing money for lawyers, bail, etc. etc. and to keep it secret as he doesn’t want parents to know. In this instance they got $20,000 off the woman – some of which she had to borrow from the bank, TD Canada Trust, who, now this is out in the open, have refused to waive the amount of the loan even though they know this woman, who is 87 by the way, is existing on a basic pension. It appears very little is being done about these latest scams, the son, in the article, says the police don’t seem to be that interested. Of course nothing can be done if these scammers are not caught red handed. They have amassed millions already according to the article. The elderly are particularly vulnerable, but anyone can be scammed at any time, we none of us believe it can happen to us.

I went for my ultrasound yesterday afternoon and apparently my stents are doing well and allowing the blood to flow pretty freely. Apparently I will be having a check up on this every 6 months or so. Interesting, the first stent from 2004 nobody bothered to check it, of course it is also being checked now since my angioplasty last June. My left leg is somewhat plugged up too, but the advice is, it its not troubling me, leave it alone, so leave it alone I will. Still have a lot of edema as a result of the op though which is a bit of a nuisance. One thing I really dislike about ultrasounds is the gunk the spread all over the areas they are checking which takes forever to dry and is somewhat revolting when one is trying to get rid of it. No idea what they use. All I can find is that its ultrasound gel and a conductive medium.

Hmm, just come across an article about drivers being in diabetic shock or having hypoglycemia and therefore causing accidents. I don’t know, but I was told never to drive under 5.0 mmol/L or go to bed under 7.0 mol?/L that’s about 90 mg/dL in the US and 126 mg/dL. So I really don’t know why anyone with diabetes would be driving in unsafe conditions, especially in Canada where we can get our diabetic supplies for free so there is no excuse for not testing if you feel the slightest bit unwell. Its not as though its difficult to do and if you are driving for work, you should certainly be carrying your monitor with you.

Whilst I was being plastered with gel, Matt spent forever reading a 2 yr old magazine. He said it was pretty tatty and so he made it tattier by tearing out a Jacques Pépin recipe he found for one of my favourite foods, yes asparagus. It will soon be here I hope. He talks about peeling the asparagus stems, but if you buy fresh from somewhere like Barrie’s Asparagus, it is totally unnecessary. He also cuts the asparagus, whereas the picture shows them uncut.

Asparagus in Mustard Sauce

From Delish

Recipe courtesy of Jacques Pépin.

I peel the asparagus stalks for this recipe (so they are completely edible) and cook them in just enough water so that most of it has evaporated by the time the asparagus is cooked, thus preserving the vitamins and nutrients in the vegetable. The pungent mustard dressing should be served at room temperature.

Serves: 4

Ingredients

1 1/4 pound(s) asparagus (about 15 stalks)

• 3/4 cup(s) water
• 1 tablespoon(s) Dijon-style mustard
• 2 tablespoon(s) canola oil
• 1/4 teaspoon(s) freshly ground black pepper
• 1/2 teaspoon(s) salt

---

Directions

1. Using a vegetable peeler, peel the bottom third of the asparagus stalks to remove the fibrous skin. Cut the asparagus diagonally into 2- to 3-inch pieces. (You should have about 3 cups.)
2. Place the asparagus in a stainless steel saucepan, and add the water. Cover, bring to a boil, and boil for 3 minutes, until the asparagus is just tender and most of the liquid has evaporated.
3. Drain off any remaining water, and place the asparagus in a bowl. Add the mustard, oil, pepper, and salt, and mix well. Serve at room temperature.

From Jacques Pepin's Table ©2003 Bay Soma Publishing

Have a great day

Milk, Bowling, Sheets, End of Winter. Ultra Sound.

I have been drinking Skim Milk since 1974 which was the first time I went to Weight Watchers. Monday morning, for the first time, I had whole milk having read all these articles which say its better for you, even weight wise. It tasted a bit like cream to me after all these years. I posted a link to one of the articles the other day so now I am putting my money where my mouth is, although I must admit I am a bit nervous about the weight possibilities. Ve shall see.

Dunno what’s the matter with us lately, can’t bowl worth a damn. Matt had one good game, but I only made my average, which is now pretty low, once today. No apparent reason for it, just can’t seem to do any good recently. Once again I only had one strike all day although I did get quite a few spares, if you know anything about the game. Ah well. One thing about playing badly, you have to throw three balls every time and it can get pretty tiring.

We then went down to Zellers which is a local store. The group has been taken over by Target and this particular one is being closed down. I thought I might get some inexpensive King sized sheets, but their discounts are not yet that low. The reason I want them is for our trip to North Carolina – the cottage has a King Sized bed. The friend who normally lends us a pair is unsure whether she will have some available this year. I had never realised just how expensive King sized sheets can be. I’m always carrying on about getting a bigger bed and Matt is always telling me how expensive the linens would be, guess he is right.

The oddest thing yesterday, officially the last day of winter, we have been very warm here with  blazing sun and everyone running around in shorts (hope March doesn’t go out like a lion) and yet out west where it is supposed to be milder they had  blizzard warnings. I think everyone believes we are going to get a last blast from winter before its all over.

Once again, a medical appointment. I have an ultra sound this afternoon on my arteries where I had an angioplasty last year. To me everything is fine, but I guess they have to check it out.

Doesn’t this dessert look delicious. It certainly appeals to me even if there is no chocolate in it.

Frozen Pineapple Upside-Down Cake

Source: © EatingWell Magazine
Active Time: 1 Hour 30 Minutes
Total Time: 9 Hours 30 Minutes

10 servings

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.
Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan

INGREDIENTS
1 20-ounce can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (see Kitchen Tip)
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake (see Kitchen Tip)

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.

DIRECTIONS
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.

Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.

Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.

Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.

Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.

Have a great day

Rare Seal, Fry Up, Ultra Sound, Movies

A woman in Seattle apparently discovered a rare sea beast on her dock one morning recently. It turned out to be a ribbon seal which is a critter rarely seen, particularly on land. It was apparently just lying there “chilling out” but the wildlife people are thrilled and trying to get sightings of it. I have never heard of it before, of course I repeatedly find out there are many animals I have never heard of. There is an ad running on TV for one of our many lotteries showing a couple in a tropical paradise with lots of animals and birds around, there were two little grey animals which we couldn’t identify so I sent a link to Glenda Larke (Tropic Temper) to id for me and she thinks they look like Sugar Gliders, babies at that. Her comment about the ad in general was that it was whacky as there were all kinds of different critters which wouldn’t really be seen together.

Sunday morning we planned and ate a “fry up”, not quite in the traditional English style, but we had bacon, eggs, lamb’s kidneys (yes really, delicious) and Portabella mushrooms. We actually had it for lunch rather than brunch as I have to stick to three meals a day. I forgot to take a pic until we had started eating. Don’t figure we could handle it these days, but once upon a time I would have added sausages and fried bread or crumpets which I love, Matt prefers the bread, probably fried tomatoes too. NO I would not have added Heinz baked beans, I don’t know where that started, but on my “fry up” plate, I do not want to know. As a kid the only time I had baked beans might have been on toast for supper. As a kid I ate them, guess I didn’t know any better. I ate canned spaghetti too, I was very surprised after the war when I found out what spaghetti was really like.

Sunday afternoon I had to go for an ultra sound at 4:30. Odd time one may think, but in fact a friend of ours had to go for an MRI once at 3 a.m. On Tuesday I have a CT scan schedule in the morning. I am hoping they don’t require me to stretch my arms above my head as in this picture, I physically cannot do it. However, I hope that as its my shoulder we are concerned with, it won’t be necessary.

As the hospital was in Cambridge, we popped in to drop off some books at a friend’s house, they had lent me a large bag full, and I ended up with another bag full. We had supper too which was nice of them. They are coming over for Matt’s birthday dinner.

Interesting, they recently showed a new silent film in Alberta made from lost footage which was originally filmed in 1919 for the Hudson’s Bay Company. The original film has been lost but they discovered some raw footage which has been made into a modern film and shown in Edmonton the original was called The Romance of the Far Fur Country and was designed for the company’s 250th year celebration. The film documented the company’s history as well as showing the activities of fur trappers in that time period. Would be fascinating to watch I would think.

Talking of silent movies, I hear people in Britain have been walking out of The Artist and asking for their money back as they couldn’t hear the dialogue. In case you are not aware, it is a silent movie in black and white. I gather the movie has been very popular over here. One movie I really want to see is The Iron Lady about Maggie Thatcher with Maggie played by Meryl Streep. Think I mentioned that the other day, but I do like Meryl Streep and I admired Maggie Thatcher very much. Although getting an American to play a British Prime Minister seems a little odd.

Here’s a pretty easy way of making something which is very similar to chicken cordon bleu.

Ham and Cheese Chicken

WebMD Recipe from EatingWell.com

Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.

Servings: 4

Recipe Ingredients:

1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese

2 tablespoons chopped ham

2 teaspoons Dijon mustard

Freshly ground pepper, to taste

4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)

1 egg white

1/2 cup plain dry breadcrumbs

2 teaspoons extra-virgin olive oil

Recipe Steps:

1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Recipe Nutrition:

Per serving: 236 calories; 7 g fat ( 2 g sat , 3 g mono ); 74 mg cholesterol; 10 g carbohydrates; 31 g protein; 1 g fiber; 287 mg sodium; 347 mg potassium

Have a great day