Egypt, A to Z.

How's your day?

I received this picture in my email today. I think it’s the most wonderful looking concept and I do hope the Egyptians build it. I bet it will cost a bit though. Looking to further capitalize on one of the most well recognized structures on the planet, the Egyptian government has unveiled renderings for a glassy pyramid skyscraper—a less-than-subtle (read: 660-foot-tall) homage to the country’s beloved ancient monument and tourist attraction. I would love to see it once it’s unveiled which will be a year or two into the future I guess. The Egyptian pyramids have always fascinated me, along with a large proportion of the rest of the world I suppose. I never made it to Egypt though which is a pity. I know one couple who went and who never went near the pyramids but just had 'fun in the sun'. To my mind that would be a wasted trip..

I have been working, off and on, on my A to Z posts. Considering I post more or less every day anyway, I don’t know why I worry about doing my posts in advance. Maybe it’s just because I can with topics chosen in advance. I have the bulk of them done but it’s been a slow old process this year what with me not being 100% and Matt the same. Matt keeps saying it’s ‘cos we are old. I don’t agree, some of the things can happen to young people just as easily, like my sepsis for instance and falling on the bowling alley can happen to any damned fool who doesn’t have shoes on.

I don’t often choose breakfast recipes. I liked the sound of this even though the picture doesn’t look all that prepossessing. I haven’t had porridge in years – I really don’t know why I enjoy it very much. As a youngster I used to enjoy it with thick cream. Very good for the figure that was.

Spiced Rice Breakfast Porridge

Contributed by Kay Chun
SERVINGS: 4 

In this hearty porridge from F&W’s Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas.

1. 1 cup steel-cut oats (not quick-cooking)
2. 1/2 cup short-grain brown rice (not quick-cooking)
3. One 3-inch cinnamon stick
4. 1/3 cup plus 2 tablespoons turbinado sugar
5. 1/2 teaspoon kosher salt
6. 2 tablespoons unsalted butter
7. 2 bananas, peeled and halved lengthwise
8. Roasted chopped almonds and heavy cream, for serving

1. In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar and the salt; bring to a simmer. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes. Discard the cinnamon stick.
2. Meanwhile, in a nonstick skillet, melt the butter. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas. Cook sugar side down over moderately high heat until caramelized, about 2 minutes. Top the porridge with the bananas. Serve with chopped almonds and cream.

Have a great day

Funny, My Tuesday.

A friend in England just sent me a few jokes. This one struck me as particularly funny so I am sharing it with you.
Two policemen call the station on the radio.
"Hello. Is that the Sarge?"
"Yes?"
"We have a case here. A woman has shot her husband for stepping
on the floor she had just mopped clean."
"Have you arrested the woman?"
"No sir. The floor is still wet."

I have had my nose in a book this evening (Tuesday) so I haven’t thought of writing a blog. Tomorrow Matt starts his 36 hours on clear liquids before he goes to the hospital for his procedure. As I said, I think we will be getting a friend to drive as I am not 100% sure I am safe at the moment. I ended up making a big beef stew in my crock pot this morning so we will have something ready for supper on Thursday after the hospital. Matt won’t be eating tomorrow night but I will have to find something for me to eat.

Rhubarb will be available from the farms in a month or two so this recipe will be a good one to save. I might point out asparagus will be available at the same time.

Chinese Seared Pork with Five-Spice Rhubarb Sauce

From EatingWell:  

In a play on Peking duck, rhubarb replaces plums in the typical sauce in this healthy Chinese pork recipe. The rhubarb sauce is also great with chicken or seafood, or as a dip for your favorite dumplings.

Makes: 6 servings

Ingredients

• 1 cup chopped rhubarb, fresh or frozen (thawed)
• 1/3 cup water
• 1/3 cup honey plus 1 tablespoon, divided
• 1 tablespoon hoisin sauce
• 1 large clove garlic, chopped
• 2 teaspoons finely diced peeled fresh ginger
• 2 teaspoons Chinese five-spice powder, divided
• 1/4 teaspoon crushed red pepper
• 3 tablespoons reduced-sodium soy sauce, divided
• 2 teaspoons lemon juice
• 2 tablespoons canola oil, divided
• 1 1/2 pounds boneless pork chops (1 inch thick), trimmed
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/2 cup thinly sliced scallion greens
• Small Chinese-style pancakes (see Tip) or flour tortillas for serving

Preparation

1. Combine rhubarb, water, 1/3 cup honey, hoisin, garlic, ginger, 1 teaspoon five-spice powder and crushed red pepper in a medium saucepan. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and the rhubarb is very soft, about 10 minutes. Remove from heat and stir in 1 tablespoon soy sauce and lemon juice. Transfer 2 tablespoons of the sauce to a small bowl; refrigerate the remaining sauce until ready to serve.
2. To make marinade, add the remaining 2 tablespoons soy sauce, 1 tablespoon honey and 1 tablespoon oil to the 2 tablespoons sauce. Season pork chops with the remaining 1 teaspoon five-spice powder, pepper and salt. Place the chops in a dish or sealable plastic bag and pour in the marinade; turn to coat well. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
3. Preheat oven to 400°F.
4. Blot the chops with paper towels. Lightly rub both sides with the remaining 1 tablespoon oil. Place a large cast-iron skillet over medium heat until hot. Cook the chops on one side for 3 minutes. Turn them over and transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest part registers 140°F, 6 to 8 minutes.
5. Transfer the chops to a platter, tent with foil and let rest for 5 minutes. Reheat the refrigerated sauce. Slice the pork and serve with the sauce, scallions and pancakes (or tortillas), if using.

Tips and Notes

• Tip: To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. Makes: 12 pancakes.

Have a great day

St. Paddy’s, Medical, Bowling.

St. Patrick’s is the anniversary of my first wedding 52 years ago. Had I stayed with my first husband I would be a widow now anyway. I don’t suppose I would have ended up in Canada either. The church in the background was the one which is featured in Charles Dickens’ Great Expectations where Pip meets the convict. It’s pretty old. It goes back to the time of Edward the Confessor and is mentioned in the Domesday Book; the actual current building goes back to the 12th century. It is also the birthday of Matt’s younger daughter and her husband Mike, the wildlife artist too. Unusually, they are both the same age. There is a link to Mike’s wildlife art on this page. If you have never checked it out, do so, I am sure you will enjoy his art.

We saw the specialist on Monday and Matt is due for his procedure on Thursday at 1:30, of course he has to be at the hospital at noon. I have asked a friend to drive us there and back as I am still having dizzy spells which I think are to do with the Cipro I was taking. Hoping to catch up with our doc on Saturday as I am still getting lots of episodes of hypoglycemia too, (low sugars) as I mentioned before.

The weather people were talking about flurries of snow last night. I do hope not. Bowling wasn’t great, it wasn’t bad either. No 300 games though. Won’t be bowling again till next Monday as we will be at the hospital on Thursday. Just as well, I hadn’t registered it was March Break, doesn’t mean a lot to us but of course it does mean that the bowling alley will be full of screaming kids. Well many of them will scream.

I am a Scotch whisky (without the e) drinker and a champagne drinker so seeing this recipe which uses Irish whiskey for St. Paddy’s Day as well as champagne, I figured I would share it.

Cork County Bubbles

Contributed by John Coltharp

• SERVINGS: Makes 1 Drink

Mixologist John Coltharp likes making this Champagne cocktail with herbal, woody Jameson 12-year Irish whiskey (made in Ireland's County Cork).

1. Ice
2. 1 ounce Irish whiskey
3. 1/4 ounce yellow Chartreuse
4. 1/2 ounce fresh lemon juice
5. 1 teaspoon honey mixed with 1/2 teaspoon warm water
6. 1 ounce chilled Champagne
7. 1 lemon twist, preferably spiral-cut, for garnish

1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the Champagne and garnish and shake well. Strain into a chilled flute, stir in the Champagne and garnish with the twist.

Have a great day

Medical/Car. Dangerous Rice, Bowling, Weather.

I’ve already written two blogs today – oh well, April is still a couple of weeks away I suppose. This morning Matt has to go see the specialist and from what he said on the phone, Matt should be able to go for his colonoscopy on Thursday. It means the car repair will have to be put off for a week. Matt can certainly not drive after his procedure and it would be too much hassle picking him up from the hospital and also changing/collecting cars etc. We are supposed to be renting a Smart Car for the three days we will be without our own vehicle. Mind you I am not sure Matt is going to be able to drive a Smart Car. I don’t know but I suspect their dashboards are computerised. I suppose it will be OK for 3 days.

WARNING: You may already know this - I didn't, but you should be extremely careful about My Guilty Pleasures - and who is/was a chef. I was a mite doubtful at first but tended to believe because of the source. Needless to say, I Googled and yes, she is quite right. The main warnings seem to come from the British National Health Service and state the following:
reheating cooked rice. I found this out through Viveka, a Swedish woman who writes

1. Uncooked rice can contain spores of bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will multiply and may produce poisons that cause vomiting or diarrhoea. Reheating the rice won't get rid of these poisons.

This afternoon we have our league bowling. I have a nasty suspicion I will not manage another 300 game. Pity, our team needs it having fallen from first to fifth place.

Saturday, having had so much sunshine, we had fog all day. Sunday back to sunshine again. There have been murmurs, on the weather channel, in which the word snow was heard. Everybody is hoping not of course, but we have had bad snow storms in April so it’s too early to say it’s all over.

Matt and I both love lamb so when I came across this recipe I was immediately interested. I had never heard of eating hemp seed but nothing ventured…..

Roast Leg of Lamb with Hemp Seed Pesto

Contributed to Food & Wine by Michael Schwartz

• SERVINGS: 8 to 10

This exceptional yogurt-glazed roast lamb from Miami chef Michael Schwartz gets extra flavour from a vibrant pesto made with healthy, nutty-tasting hemp seeds.

LAMB

1. 1/2 cup full-fat plain Greek yogurt
2. 6 garlic cloves, minced
3. 3 tablespoons fresh lemon juice
4. 2 tablespoons minced rosemary
5. 2 tablespoons extra-virgin olive oil
6. Kosher salt
7. Pepper
8. One 6-pound whole bone-in leg of lamb, excess fat trimmed
9. Lemon wedges, for serving

PESTO

1. 1 3/4 cups lightly packed basil
2. 1 3/4 cups lightly packed parsley leaves
3. 2 garlic cloves, crushed
4. 1 tablespoon fresh lemon juice
5. Salt
6. 1/2 cup extra-virgin olive oil
7. 1/2 cup hulled hemp seeds
8. Pepper

1. PREPARE THE LAMB In a bowl, whisk the yogurt with the garlic, lemon juice, rosemary, olive oil and 1 tablespoon each of salt and pepper. Rub the mixture all over the lamb and set on a large rimmed baking sheet. Cover with plastic wrap and refrigerate overnight. Let the lamb stand at room temperature for 1 hour before roasting.
2. Preheat the oven to 375°. Season the lamb lightly with salt and pepper and roast for about 1 hour and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer to a carving board and let rest for 30 minutes.
3. MAKE THE PESTO In a food processor, pulse the basil, parsley, garlic and lemon juice with a pinch of salt until minced. With the machine on, gradually add the olive oil until incorporated. Scrape the pesto into a bowl and stir in the hemp seeds. Season with salt and pepper. Carve the lamb and serve with the pesto and lemon wedges.
4. Make Ahead The hemp seed pesto can be refrigerated overnight.

Have a great day

Saturday Recipe

Unbelievably, we went to Matt’s appointment with the surgeon and he wasn’t there. Nor does he appear to have a secretary. We were not amused.  UPDATE the surgeon called us in the evening and apologised. He was in surgery all day and his secretary was supposed to have called everyone to cancel. Anyway, Matt now has an appointment for 9 a.m. Monday and we think he may go in for the colonoscopy on Thursday. Fingers crossed pleased.

This is a very simple but sophisticated recipe which came from MyRecipes. The steak in the picture is more than 4 oz I bet.

Pan-Seared Steak with Chive-Horseradish Butter

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.

Cooking Light JANUARY 2013

• Yield: Serves 4 (serving size: 1 steak and about 1 tablespoon butter mixture)

Ingredients

• 5 teaspoons butter, softened
• 1 tablespoon prepared horseradish
• 1 tablespoon minced fresh chives
• 4 (4-ounce) beef tenderloin steaks

• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.
2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Have a great weekend

Bowling, Sugars.

I am patting myself on the back because Thursday I bowled a 306 (perfect game is 450 in 5 pin) so I was over the moon. First time I have done that in probably 6 years or so. I am NOT a 300 bowler under normal circumstances. This game I couldn’t go wrong until the last 2 frames sadly. One of the owners was cheering me on too and he put a print out of my score on the notice board under our league information. One regret, it wasn’t for the league, just for us. Pity.

Since I came home, I have been having trouble stabilising my sugars and so been feeling somewhat off. Matt has his specialist appointment on Friday at 12:30 p.m. – if I am still having problems I might see if I can get an appointment with the doc before or after his. I normally don’t get this trouble, I usually sail along smoothly. I personally believe that since I lost weight I don’t really have diabetes any more. I started off taking 4 Metformin a day, went down to 3, then 2 and the last few days I have only taken 1. At this rate I may not even take the one.

This sounds interesting, I think I might try it although I suspect I might cut down on the sweeteners a tad. It is a recipe from King Arthur Flour although I found it through Nancy Mock’s blog Hungry Enough to Eat Six

Bacon Jam

Hands-on time:
20 mins. to 25 mins.
Total time:
4 hrs 20 mins. to 4 hrs 40 mins.
Yield:
2 cups jam

ingredients

• 1 1/2 pounds bacon
• 2 medium onions, peeled and thinly sliced
• 3 cloves garlic
• 1/4 cup cider vinegar
• 1/2 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup boiled cider
• 3/4 cup strong brewed coffee
• 2 dried bay leaves
• salt and pepper to taste

tips from our bakers

• Our list of things we want to use this jam in is ever-growing. Here are just a few to get you started: warm potato salad, grilled asparagus, fresh tomatoes, panzanella, grilled cheese, crackers and goat cheese, spinach salad, a spoon, fresh garden peas, scrambled eggs, bagels and cream cheese...

directions

1) Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
2) Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.
3) Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
4) If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.
Yield: 2 cups jam.

Have a great day

Mini Summer, Tea, Class.

It is definite this week, summer has come. It is absolutely delightful with lots of sun and blue skies. Being pessimistic, I’m not sure how long it will last sadly, but it really is incredible. It’s got everyone talking. I haven’t heard of anyone going for a swim yet, but considering people swim on New Year’s Day, you never know.

I have just been reminded, I bought a bottle of green tea which I left in the fridge and forgot to drink until I was sick recently and then I really enjoyed it. So, having finished it, I replaced it and guess what, I’ve forgotten it again. I really must drink some because I enjoyed it before.

Did my exercises this afternoon, legs were a tad tired at the end, guess they also got a bit unused and weak lately. Hopefully I will soon be back 100%. I was sorry to hear that one of the women was rushed into hospital last night, I do hope she will be OK, she is such a live wire and one of the nicest people in the class. Trouble is we are all such a bunch of old fogies that these things are likely to happen to us at any time. One woman was telling us that she had shown her son one of the balance exercises we do and he couldn’t do it. We ain’t dead yet!!

This recipe was so visually appealing to me that I couldn’t resist sharing it. I found it on the new Food.com


Green Velvet Cake

Ingredients

Recipe by Alia
Servings 12 Units US

• 1 ¹⁄₂ cups oil
• 2 eggs
• ¹⁄₂ teaspoon green food coloring
• 1 tablespoon vinegar
• 1 cup buttermilk
• 1 ¹⁄₂ cups sugar
• 1 teaspoon vanilla extract
• 2 ¹⁄₂ cups flour
• 1 teaspoon baking soda
• ¹⁄₄ teaspoon salt

Directions

1. Combine eggs, sugar, oil and vinegar in bowl.
2. Mix well.
3. Sift flour and soda together.
4. Add to egg mixture alternately with buttermilk, mixing well after each addition.
5. Blend in vanilla and food coloring.
6. Pour into 3 greased and floured 8 " cake pans.
7. Bake at 350 for 25 minutes.
8. Cool.
9. Frost between layers, top and side of cake.

Have a great day

Nothing Much.

I’ve spent a fair amount of time doing A to Z posts today and have virtually forgotten about my regular blog.  We spent a fair amount of the day running around, body work to be done on the car, expensive, doctor visit for annual check up, OK. Drug store to buy stuff we need at a senior’s discount. Not been doing this regularly, decided we were stupid not to. Anyway, a bitty kind of a day. At least I have a good recipe to share. Snow melting in all directions. Not heard of any floods yet, hope it will be gradual enough they won’t happen.

I thought this sounded delicious and it will definitely be appearing on our table in the near future.

Savoury Carrot and Tarragon Tart

WebMD Recipe from EatingWell.com

Total Time: 1 hr, 45 mins


The bright orange carrots in this savoury tart are a feast for the eyes and the palate. Tarragon lends bold flavour to the tart. Other herbs, such as thyme or rosemary, would be delicious too.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 1/2 teaspoons fresh tarragon leaves
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup extra-virgin olive or canola oil
• 1/4 cup low-fat plain yogurt
• 2 tablespoons extra-virgin olive or canola oil
• 1 cup thinly sliced red onion
• 1 1/2 cups grated carrots
• 2 tablespoons dry sherry
• 1 tablespoon Dijon mustard
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/2 cup low-fat plain yogurt
• 1/2 cup low-fat milk
• 2 large eggs
• 2 teaspoons finely chopped fresh tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Instructions

Step 1

Preheat oven to 350°F.

Step 2

To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray. Place all-purpose flour, whole-wheat flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together. Transfer the dough to the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

Step 3

Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

Step 4

To prepare filling: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 2 minutes. Remove from the heat.

Step 5

Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.

Step 6

Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), 1/4 teaspoon salt and pepper in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.

Step 7

Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for 15 minutes before slicing. Serve warm or chilled.

Tips

Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets - it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Have a great day

Bowling, Weather, Kargrandes.

I have been despairing of my bowling lately, not just because I have been ill either. I just couldn’t “find the middle” which is kind of what you have to do in 5 pin bowling. However, things just might be looking up as my last three games have given me reasonable scores, not brilliant maybe, but much better. Our team was in first place but has dropped to fifth – I don’t think it’s just me though at least I am trying to convince myself it isn’t.

The weather has been absolutely perfect again, for a March day at least, with lots of sunshine and this week our temps are steadily rising with talk of 7°C. I suspect that it will be the old story of March coming in like a lamb and going out like a lion. Pessimistic aren’t I?

I have been working on my A to Z posts a bit the last few days. I told Alex J. Cavenaugh I didn’t think I would be taking part after all, but my go hasn’t entirely gone after all and he was right not to take me off the list. Actually my theme is somewhat inspired by a comment of his last year. Of course Alex himself will be releasing Dragon of the Stars right in the middle of the A to Z so he is going to have a very busy month. I should ask the question he has on his special website, What are the Kargrandes? There are currently nine clues to help you solve the puzzle. I already know, having won the book a while back. I am not telling, of course, but I am not immune to bribery. Alex please note.

If it’s got noodles in it I tend to be interested. This recipe appeared on MyRecipes but originated with Cooking Light.


Fiery Beef and Rice Noodle Salad





Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

Ingredients

2 ounces uncooked rice stick noodles
12 ounces flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon fish sauce
12 basil leaves, torn

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Have a great day

Sunday

Looking through our living room windows it was just like looking at a postcard. The sky was robin egg blue, the light was perfect, the snow was almost pristine and everything looked gorgeous. I didn’t even try and take pictures, I don’t think I could have done it justice.

However, around 2 a.m. this morning, someone was hollering for a good half hour, maybe longer. I’m not sure who, I am not sure where, but I think further down the street behind the trees. I don’t know what he was shouting or why, could have been drunk being a Saturday night, but being out in the snow for a long time at 2 in the morning, seems a bit much even for a drunk. I assume someone called the cops, it did stop eventually. Very odd.

Otherwise it was a very quiet weekend and I spent most of it with my nose buried in a book. I’ve been re-reading one of my favourite authors, Dick Francis, an ex champion steeplechase jockey. He is no longer with us, but his books are – I have them all.

Whilst I was sick recently, I really didn’t enjoy much in the way of food, even coffee which I drink by the gallon (decaf) tasted off to me. I don’t know what made me think of it,  but it occurred to me that I would enjoy an egg custard. I found a recipe, but never could be bothered to make it. Lethargy was the name of the game at the time. Now the lethargy seems to have receded, maybe I will get round to making it. Certainly easy enough.

Baked Custard

Betty Crocker

Enjoy this smooth and creamy custard that’s baked to perfection. Perfect dessert to treat your family!

• Servings 6

Ingredients

 

3 large eggs, slightly beaten

1/3 cup sugar

1 teaspoon vanilla

Dash of salt

2 1/2 cups very warm milk (120°F to 130°F)

Ground nutmeg

Directions

• 1 Heat oven to 350°F.
• 2 In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• 3 Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• 4 Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Before making custard, in heavy 1-quart saucepan, heat 1/2 cup sugar over low heat 10 to 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among six 6-ounce custard cups before it hardens in saucepan; carefully tilt cups to coat bottoms (syrup will be extremely hot). Let syrup harden in cups about 10 minutes. Make custard as directed in Step 2; pour over syrup in cups. Bake as directed in Steps 3 and 4. Cool completely; cover and refrigerate until serving or up to 48 hours. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce.
Why is custard or crème brûlée baked in a pan of water? The water bath method helps custard bake gently and evenly. Without the hot water, the edges of the custard cook too quickly. Put the custard cups in the empty pan, put the pan in the oven, then carefully pour hot water into the pan. When the custards are done, remove the cups from the water or they will keep cooking.

Have a great day

Saturday Recipe

I may have mentioned a time or two how much I like Carrot Cake. Now how about these pancakes? Obviously the author of this recipe feels the same way I do.

Carrot Cake Protein Pancakes

Katie at Dashing Dish

Carrot cake is just one of the wonderful delicacies in life in my opinion. Moist, rich cake slathered with a creamy cream cheese frosting…Now that is my kind of dessert! So, in lieu of my love for carrot cake, I decided to re-create this ever popular cake into something that is excusable to eat for breakfast, Protein Pancakes! You can certainly top these ‘cakes’ with plain ol’ maple syrup, but why would you want to if you could use cream cheese frosting!?! If you enjoy carrot cake and pancakes suit your fancy, then you will love this protein packed combination of the two!

Ingredients

1/4 cup Plain or vanilla protein powder
1/2 cup Plain low fat Greek yogurt (or plain vanilla yogurt)
1/2 tsp Cinnamon
Pinch Ground ginger and nutmeg
Pinch Salt
1/2 tsp Baking powder
2 gg whites
1 cup Old fashioned oats (gluten free if sensitive)
1/2 cup Water
2-4 Packets of stevia, (or sweetener of choice to taste)
1/2 cup Carrots, chopped fine (these will be blended into the batter)
1/4 cup Carrots, grated (these will be stirred into the batter)

Optional:
2 tbs walnuts, chopped,
2 tbs golden raisins

Optional Cream Cheese Frosting:
1/2 cup (4oz) Low fat cream cheese, softened in the microwave for 30 seconds
1/4 cup Low sugar or sugar free maple syrup
Dash Cinnamon and stevia (or to taste)

You could also use 1/2 tsp pumpkin pie or apple pie spice in place of the nutmeg and ginger.

Method

The estimated total time to make this recipe is 15-20 minutes.
1
Put all of the ingredients in a blender, (except for 1/4 cup grated carrots and the optional add-ins), and blend until smooth! Stir in the additional grated carrots and optional add-ins (if desired).
2
Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
3
To make the cream cheese frosting, whisk together the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Drizzle over pancakes while warm if desired! Enjoy!

Have a great weekend

Health, Bowling.

I’m beginning to think somebody “up there” has got it in for us. Be it the gods or the fates. Matt is now scheduled for a colonoscopy and has been taken off his blood thinners. The only trouble there is that those are what are stopping him having TIAs (mini strokes) so now I have to worry about his current problem, and the possibility of another problem with more TIAs. Luckily I do seem to be on the mend myself which helps. Because of this concern, I decided to fax the specialist telling him of the problem and my worries, also sending a copy to the cardio specialist who put Matt on his blood thinners. I didn’t get any reaction, but I did receive a phone message that he has been booked to see the specialist next Friday, March 13. That is almost unheard of speed so I am hoping that my faxes did some good.

Thursday afternoon we went bowling as usual and I bowled up a storm. I didn’t get brilliant scores but I did get good ones. Much better than I have been bowling lately. I was pleased although Matt was not bowling so well. One game he was good, but not the other two. Whilst there, I had another cup of Carnation hot chocolate. I could become addicted to that, it is absolutely delicious. I had thought about buying some, but I don’t think I’d better, too much temptation. For years I have been saying I don’t like hot chocolate and now, suddenly, I do.

Friday I will go to the exercise class and see what happens. I don’t have to do everything after all.

This recipe sounds good. I enjoy salmon especially poached so will definitely try this.

Salmon Steaks Poached in Lemon Broth

WebMD Recipe
Total Time: 15 mins

Ingredients

• 1/3 cup low-sodium chicken broth
• 2 salmon steaks or fillets (about 12 ounces)
• 1 large lemon, juiced

Instructions

Step 1

Place lemon juice and chicken broth in medium saucepan with cover. Add raw salmon steaks.

Step 2

Bring liquid to slow boil over medium-low heat. Reduce heat slightly, cover, and simmer 5 minutes.

Step 3

Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked throughout.

Have a great day

Cleaners, More Health Problems,

Once again, we have a clean home. The cleaners turned up just before 10 on Wednesday morning and appeared to be a very nice young couple. They worked well, basically didn’t stop and did a very good job. We were very pleased and have arranged for them to come back. I am so relieved as I can no longer cope and Matt certainly couldn’t do the whole place. Mind you, I was never “brung up” to do housework anyway – my mother always had a cleaner for most of her married life. Couple of times when they couldn’t afford it but I guess she was better at this domestic stuff  than I am. Only thing I was ever good at was cooking.

We are doing well between us. It now turns out that Matt has a bleeding problem and I got him in to the doctors the minute I found out. She is sending him for a colonoscopy and he has to stop his blood thinners (which I don’t like one bit after all the TIAs he had). I still have dizzy spells which I think is a hangover from the antibiotics – they were strong ones. So we are doing very well, the pair of us.

I thought this cocktail looked particularly refreshing. It is intended for St. Patrick’s Day so if you celebrate, here is a drink for you. Sounds as though it might be quite lethal.

Spring 2014

Spring 2014 Cocktail

About the Spring 2014 Cocktail

This cocktail combines spring flavors like lemon thyme, verjus and sugar snap peas.

 

Ingredients in the Spring 2014 Cocktail

• 3 Sugar snap pea pods
• 1.5 oz Krogstad Aquavit
• .25 oz Pernod Absinthe
• .75 oz Manzanilla sherry
• .75 oz Lime juice
• .75 oz Lemon Thyme Syrup*
• 5 dashes Verjus
• 1 pinch Maldon salt or other sea salt

Garnish: Lemon thyme
Glass: Coupe
 

How to make the Spring 2014 Cocktail

In a shaker, muddle the pea pods. Add the remaining ingredients and fill with ice. Shake, and double-strain into a large coupe glass. Garnish with a sprig of lemon thyme resting across the rim.
*Lemon Thyme Syrup

INGREDIENTS:

• 1 cups Sugar
• 8 oz Water
• 1 handful of Fresh lemon thyme
• Peel of 1 lemon

PREPARATION:
Add the sugar and water to a saucepan over medium heat and stir until the sugar dissolves. Add the lemon thyme and lemon peel, and bring to a low boil. Remove from the heat and let cool completely. Strain before using.

Have a great day

This ‘n That, Snow and Computers.

I had my blood work done this morning (Tuesday) so now all I have to do is wait and see what the results will be.  What a rotten day it was too, it snowed for most of it. We have had beautiful sunny days for a while so it was a surprise. However, it is still March, so I guess we can still expect all kinds of winter weather yet. We haven’t had the problems they have had in the States though. Sorry guys, but you can keep it. We had our turn last winter. It’s nice to be off my antibiotics so I don’t have to worry about calcium or caffeine neither of which should be consumed close to taking the pills.

I also got a call today from the husband of the couple who are coming in to clean on Wednesday, a) confirming they were coming and b) asking about cleaning supplies. So let’s hope all goes well.

Matt was playing his word game on the desktop this afternoon and went to shut down the game and leave when there was a major security alert came up on the screen. It said to call Microsoft at a specific number. I wasn’t sure what it was about but it also warned not to try and remove it oneself. I phoned the number and they wanted access to my computer. No way, I don’t care who they say they are. I am now waiting for a response from my usual repair guy. Meanwhile I just shut down the desktop. I think it’s all a scam but… I emailed my IT guy who came in this evening and fixed it. He said the desktop was loaded with problems since last time he had cleaned it for me. Anyway, all OK again now. He also said that the number I called would have cleaned my computer for me, but would have charged me an arm and a leg for doing so.

This is an interesting sounding recipe. Not quite Vegan but certainly vegetarian. I like tofu but I know there are people who do not. It is a major component of Hot and Sour Soup which I am always raving about.

 

Honey-Mustard Tofu Tenders

WebMD Recipe from EatingWell.com

Total Time: 40 mins


Panko-breaded tofu "tenders" are finger-licking crunchy in this family-friendly tofu recipe. We love the sweet and tangy honey-mustard dipping sauce recipe that goes with it, but feel free to use your favorite dip. No poultry seasoning on hand? Make your own by combining equal amounts of dried sage, thyme, marjoram, black pepper, crushed rosemary and crushed celery seed.

Ingredients

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 large eggs
• 2 teaspoons hot sauce, optional
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 3/4 cup panko breadcrumbs, preferably whole-wheat
• 1/4 teaspoon salt plus 1/8 teaspoon
• 1/4 teaspoon freshly ground pepper
• Canola oil cooking spray
• 1/3 cup nonfat plain Greek yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 teaspoons lemon juice

Instructions

Step 1

Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

Step 2

Cut tofu block in half crosswise. Cut each piece in half horizontally, then cut each stack crosswise again into 5 "tenders." (You will have 20 strips, 2 inches by 1 inch. See illustration, page 46.) Pat the tofu dry with paper towels.

Step 3

Combine eggs, hot sauce (if using), garlic powder and poultry seasoning in a shallow dish. Combine panko, 1/4 teaspoon salt and pepper in another shallow dish. Dip the tofu strips into the egg, then coat with the panko mixture. (Discard any leftover egg and panko.) Arrange the tofu in a single layer on the prepared baking sheet. Generously coat the tofu with cooking spray.

Step 4

Bake the tofu for 10 minutes. Flip the tenders over and continue baking until crisp and golden, about 10 minutes more. Immediately sprinkle with the remaining 1/8 teaspoon salt.

Step 5

Meanwhile, whisk yogurt, mustard, honey and lemon juice in a small bowl. Serve the tofu with the dipping sauce

Have a great day

Just a Quickie

Monday I had a medical appointment and am being sent for more blood and urine tests. I have also been given a scrip for more antibiotics which I may or may not need depending on the test results. I went bowling and had the best games for a long time although in fact I wasn't feeling that great.

Sorry that's it for today.


Have a great day
 

Health, Cleaning.

Hooray, yesterday I took my last antibiotics and hopefully this bout with sepsis is now all over. I go to check up with the doctor this morning, but hope that’s it. This has been a pretty nasty run and one I don’t want to experience again. Oddly enough it turned out that a close friend of mine in South Africa also had a major kidney infection this last week or so. I still feel somewhat weak, it takes a lot out of you, but at least I am interested in food again and can go back to living my normal life.

I think I have also solved my cleaning problems, we have a couple coming in on Wednesday morning and hopefully they will suit us and vice versa. Please keep your fingers crossed for me. I like the idea of a couple as it means they are not in your home for nearly as long.

Last night was the final episode of this season’s Downton Abbey but as I had already seen it, I won’t be watching. I am surprised they release the DVDs before the season has ended. My friend has all of them, I don’t think I would want to see the lot again. Not yet awhile anyway, maybe in a few years’ time.

We have a favourite London Broil recipe which we picked up in the States many years ago. However, this one sounded interesting. In my part of Canada London Broil is not the same thing as it was in North Carolina where we used to buy a 2 to 3lb. slab of meat to marinate and then barbecue. It can be a chunk of inside round or even sirloin steak which is much more tender.

London Broil With Cherry-Balsamic Sauce

WebMD Recipe from EatingWell.com


London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.

Ingredients

• 1/3 cup dry red wine
• 1/4 cup balsamic vinegar
• 2 tablespoons cherry preserves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 1 1/2 pounds London broil, trimmed (see Ingredient note)
• 3 tablespoons finely chopped shallot
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons butter

Instructions

Step 1

Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Step 2

Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.

Step 3

While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.

Step 4

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.

Tips

Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.
Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

Have a great day