Chinese Hot-and-Sour Soup
It's a bit milder than the restaurant standard, but that's what we like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. Prep and Cook Time: 1 hour, 30 minutes. Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.
2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
1/4 cup plus 2 tbsp. soy sauce
2 tablespoons grated peeled fresh ginger
3/4 cup rice vinegar
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1/4 cup peanut oil
1 can (8 oz.) sliced bamboo shoots, drained and rinsed
12 cups chicken broth
3/4 pound shiitake mushrooms, thinly sliced
12 ounces firm tofu, drained and cubed
4 large eggs
1/2 teaspoon toasted sesame oil
About 1 tbsp. freshly ground black pepper (see Notes)
Chopped fresh cilantro and sliced green onions (pale green and white parts)
1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
Note: Nutritional analysis is per cup.
Yield Makes about 4 1/2 qts. (serving size: 1 cup)
Nutritional Information CALORIES 244(66% from fat); FAT 18g (sat 5.7g); PROTEIN 15g; CHOLESTEROL 80mg; SODIUM 890mg; FIBER 0.7g; CARBOHYDRATE 18g
Sunset, JANUARY 2007
Friday, October 05, 2007
Thursday, October 04, 2007
Pound Cake Waffles
I'm planning on making these this weekend. From a 1918 edition of The Rumford Complete Cookbook by Lily Haxworth Wallace
Pound Cake Waffles
3/4 c butter (or sub)
1 c fine granulated sugar
4 eggs, separated
1/4 cup milk
1 1/4 c sugar
2 level teaspoons Rumford Baking powder
1/2 level teaspoon salt
1 teaspoon lemon or vanilla flavoring
Beat the butter and sugar to a cream; add the well-beaten yolks of the eggs, milk and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment foldin lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.
Pound Cake Waffles
3/4 c butter (or sub)
1 c fine granulated sugar
4 eggs, separated
1/4 cup milk
1 1/4 c sugar
2 level teaspoons Rumford Baking powder
1/2 level teaspoon salt
1 teaspoon lemon or vanilla flavoring
Beat the butter and sugar to a cream; add the well-beaten yolks of the eggs, milk and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment foldin lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.
Two interesting Art Smith Recipes
From a recent Oprah show (and her website which takes me FOREVER to load on dial-up):
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Coconut Chili Ginger Sauce
Pistachio-Crusted Chicken
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250°.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken
Makes 1 1/4 cups
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
From the showHalle Berry's Having a Baby
Makes 12 biscuits
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two. INGREDIENTS
- 2 cups self-rising flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 4 Tbsp. (2 ounces) cold butter
- 4 Tbsp. (2 ounces) goat cheese
- 1 cup (8 ounces) buttermilk
- Extra butter to grease pan and top biscuits
- 1/4 cup grated parmesan cheese
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce
Created by Chef Art Smith
From the showHalle Berry's Having a Baby
Makes 12 biscuits
Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball. 
Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball. INGREDIENTS
Coconut Chili Ginger Sauce
- 1 Tbsp. unsalted butter
- 2 shallots, minced
- 2 blades lemongrass, chopped
- 3 (1/2-inch) piece, fresh ginger, thinly sliced
- 1 cup sweet white wine
- 2 cups chicken broth
- 2 Tbsp. Thai red curry paste
- 2 Tbsp. Chinese black bean chili sauce
- 1 (8-ounce) can coconut milk
- 1/2 cup (1stick) unsalted butter, softened and cut into pieces
- Salt and freshly ground black pepper to taste
Pistachio-Crusted Chicken
- 4 brined, boneless chicken breasts (see brine recipe below)
- 1 quart buttermilk
- 1 pound salted pistachios, shelled and toasted
- 1 cup grated Parmesan cheese
- 1/4 cup fresh thyme
- 1/3 cup chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- 2 cups all-purpose flour
- Salt and freshly ground black pepper to taste
- Grape seed oil to taste
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250°.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken
Makes 1 1/4 cups
- 1 cup kosher salt
- 1/4 cup sugar
- 5 cloves garlic
- 2 bay leaves
- 1 Tbsp. black peppercorns
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Thursday, September 13, 2007
Loaded Baked Potato Waffles
I had some leftover instant mashed potatoes that I had fixed a few days earlier. I was planning to make mashed potato pancakes for breakfast, but ended up going with something else. By the time supper rolled around I wasn't feeling so great (another migraine and major pain pills on board) and decided to mix in some of my homemade bisquick, buttermilk, eggs, a bit of cheddar cheese and some fake bacon bits. I wish I had some chives or green onions (I did add some dried onions that had been soaked in water for a bit). I can't give amounts only because I make waffles and pancakes by sight. It was a very thick batter, and hubby stood by the waffle maker once he got home and ate quite a few as they came off the maker. I think he liked them :)
Tuesday, September 11, 2007
Chocolate Brownie with Walnuts Mochi
I had bought this a while ago. I found it when I was going through my freezer after the power went out a few weeks back. I finally cooked it today. I like regular Mochi alright, but it doesn't really do much for me. This stuff...*SIGH* I could live on.
Sunday, September 09, 2007
Couscous Feta Fritters
I was going through some of my older magazines (I have a lot to go through!) and I saw this and thought it looked really good. I'll have to make it soon.
Couscous fritters with feta
Nutrition per Serving: 510 kcalories, protein 19g, carbohydrate 51g, fat 27g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6g
Couscous fritters with feta
- 175g couscous
- 200ml hot vegetable stock
- 1 egg, beaten
- 3 tbsp natural yogurt
- 85g feta cheese, cut into 1cm cubes
- 50g SunBlush tomatoes, finely chopped
- 3 spring onions, finely chopped
- 2 tbsp sunflower oil or vegetable oil
- Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
- Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
Making the fritters
Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.
Nutrition per Serving: 510 kcalories, protein 19g, carbohydrate 51g, fat 27g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6g
Saturday, September 08, 2007
Simple Syrup
Ok, maybe it doesn't look so simple. It's not JUST simple syrup. It started with some local Pear Port (from Horton Vineyards). I made some poached pears using some I had left, and I had extra poaching liquid left. I used in quite a few things (over cheesecake, in tea, over poundcake) and when I remembered a bottle that a friend had recently given me, thoughts of poached pears roamed through my thoughts. Unfortunately, I keep eating the pears. So, I went ahead and made the syrup, and hubby is thinking of trying it on crepes.
Thursday, September 06, 2007
Freezer Biscuits
Saw this in Cooking For 2 Magazine from Taste of Home. Can't wait to try it! Hubby loves biscuits, and I'm usually too tired or rushed in the morning to make them and don't think about them for dinner at night.
Freezer Biscuits
Yield: 8 biscuits Just mix up the basic dough, divide in half, stir in the different flavors and come up with 2 kinds of biscuits to have on hand!
2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk (I only keep soy or skim on hand)
Asiago Garlic Variation:
1/2 cup shredded Asiago cheese, divided
1/2 tsp garlic powder
1/2 tsp dried minced onion
Sesame Herb Variation:
1/2 tsp dried marjaram
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sesame seeds
In small bowl, combine flour, baking powder sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients just until moistened.
Turn dough onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup of cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4" thickeness; cut with floured 3 inch biscuit cutter. Sprinkle with remaining cheese.
For sesame herb biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.
Arrange biscuits in a single layer in an ungreased 9x13x2" baking pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.
To use frozen biscuits: Place on a baking sheet coated with nonstick spray. Bake at 400 Degrees F for 15-20 minutes or until golden brown. Serve warm.
More Variations:
1. Leaving out the garlic powder in the Asiago cheese and brush the tops with garlic butter instead. Or substitute your favorite cheese for the Asiago. If you don't have Asiago cheese on hand, you can sub Parmesan or Romano. Asiago is a little sweeter than both of those cheeses.
2. Changing the herbs in the Sesame Herb. Try oregano, tarragon, or an Italian Herb mix. For added flavor stir in some shredded cheese.
3. Serve the biscuits with flavored butter. Simply blend any chopped fresh herbs you have on hand with softened butter.
4. Using half the dough without seasonings to make breakfast biscuits. Slice and add an egg and sausage or bacon, or spread with cream cheese and jelly.
5. Adding dried cranberries or raisins to the basic dough along with the grated rind of a lemon or orange for a fruity scone-like snack.
Nutrition: 1 biscuit (without variations): 249 cal, 13 g fat, 3 g sat fat, 28 mg chol, 366 mg sod, 26 g carb, 1 g fiber, 5 g protein
Cooking For 2 Fall 2007 Mag. p 9
Freezer Biscuits
Yield: 8 biscuits Just mix up the basic dough, divide in half, stir in the different flavors and come up with 2 kinds of biscuits to have on hand!
2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk (I only keep soy or skim on hand)
Asiago Garlic Variation:
1/2 cup shredded Asiago cheese, divided
1/2 tsp garlic powder
1/2 tsp dried minced onion
Sesame Herb Variation:
1/2 tsp dried marjaram
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sesame seeds
In small bowl, combine flour, baking powder sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients just until moistened.
Turn dough onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup of cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4" thickeness; cut with floured 3 inch biscuit cutter. Sprinkle with remaining cheese.
For sesame herb biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.
Arrange biscuits in a single layer in an ungreased 9x13x2" baking pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.
To use frozen biscuits: Place on a baking sheet coated with nonstick spray. Bake at 400 Degrees F for 15-20 minutes or until golden brown. Serve warm.
More Variations:
1. Leaving out the garlic powder in the Asiago cheese and brush the tops with garlic butter instead. Or substitute your favorite cheese for the Asiago. If you don't have Asiago cheese on hand, you can sub Parmesan or Romano. Asiago is a little sweeter than both of those cheeses.
2. Changing the herbs in the Sesame Herb. Try oregano, tarragon, or an Italian Herb mix. For added flavor stir in some shredded cheese.
3. Serve the biscuits with flavored butter. Simply blend any chopped fresh herbs you have on hand with softened butter.
4. Using half the dough without seasonings to make breakfast biscuits. Slice and add an egg and sausage or bacon, or spread with cream cheese and jelly.
5. Adding dried cranberries or raisins to the basic dough along with the grated rind of a lemon or orange for a fruity scone-like snack.
Nutrition: 1 biscuit (without variations): 249 cal, 13 g fat, 3 g sat fat, 28 mg chol, 366 mg sod, 26 g carb, 1 g fiber, 5 g protein
Cooking For 2 Fall 2007 Mag. p 9
Wednesday, September 05, 2007
Get your Bialy's here!
I haven't tried one yet.....these are just out of the oven. It smells soooo good in here!
From: http://www.cyber-kitchen.com/rfcj/BREAD/BialysPletzel_-_pareve.html
From: http://www.cyber-kitchen.com/rfcj/BREAD/BialysPletzel_-_pareve.html
Bialy's!
I made these years ago, from a recipe I found in the Washington Post. I actually fell in love with King Arthur thanks to that article. I thought I had saved the recipe, but it looks like it's disappeared. *sigh*Anyway, these are like a bagel, except they aren't boiled before baking and there's no hole, just a depression that I've filled with an onion/poppyseed mixture. I hope these turn out as well as the first one's I've made. I've never eaten a real bialy, but I figure as long as I'm happy that's all that really matters.
Thursday, June 28, 2007
Tonight's dinner
Hot out of the oven: Chilaquiles. It's just stale tortillas and tortilla chips layered with black beans, TwinOaks Vegetarian Chorizo, tomatillo salsa and cheese (low-fat). The pepper is a Fool Ya Jalapeno from my back porch (It's a jalapeno flavor without the heat). This was spicy (the chorizo has chipotle in it) but oooooh so good! I wish I had an avocado to put on it.
Saturday, May 26, 2007
Hokie Healing Square
It's done. I still have a few ends to weave in (I tucked them underneath) and the little ball of yarn will go with it for them to use when attaching all the squares. It turned out really well! It should go out on Tuesday.
Monday, May 21, 2007
I'm just confused.
I've been struggling for quite a while with a diet. I don't necessarily mean as a "reduction in calories" style diet, but more of a "daily nourishment" diet that I can do. I don't know what I should focus on the most, my liver, my diabetes, my weight? The thing is, they are all tied in together, lowering my weight will help both my diabetes and my liver, defatting my liver will most likely help with my diabetes and my weight. Keeping my blood sugars under better control will help both my liver and my weight also. It's kinda funny. I want someone to hand me a sheet of paper and tell me: Do this! But then I rebel because I guess I get tired of following instructions? I just feel like I have no idea where to start or what's the best. I tried the vegan, I liked the food, and all that, but quite frankly, I just can't do it totally. But I really do think it helped with my blood sugar control, but it did nothing for weight loss. Weight Watchers....at one point years ago I lost 25 lbs and was considered "Diabetic controlled by diet" and I just can't get back to that mindset for some reason, I just kept losing and gaining the same 10 lbs or so. I've tried a few other diets, but most of them were for a few days (buying all the different foods gets expensive and most of the time we're on a fiscal diet), and I can't really say I tried them (Except for Atkins a few years ago: I didn't last a day, missed the bread and fruits so badly). The appetite control that the Byetta gave me, it's gone. It's not that I'm ignoring it, it's just that my body has gotten used to the dose and I no longer have that side-effect anymore. I am still not eating quite as much anymore, so I guess it still works a bit, it's just not what it was. I would just like a diet where I don't have to think, examine every type of food I eat and the possible effect it could have on me. I'm tired of thinking about every little thing I put or plan to put in my mouth and then the guilt that I feel after I've done something that I feel I shouldn't have done. I know I should just look at it like a slip, and keep on trying to do my best, but I'm darn tired of trying to be perfect and failing misserably. I'm tired of having people ask me if it's ok if we go to eat at such-and-such a restaurant, because I don't want to have to think about what I should avoid, and what I really don't want to eat even though it'd be better for me.
I know there are people that are the just eat healthy and that kinda stuff, but for me it really is a life and death kinda thing. If I don't clear my liver or get my diabetes under control I won't be around for a long time to enjoy the great husband and extended family that I have. But even that thought doesn't do much for me. It just kinda makes me want to pull a Scarlett and "Think about it another day." I'm not sure how to keep myself from hiding from what could happen, you'd think that liver surgery would kinda do that for me without much thought. It just makes me scared and worried, and obsessive which all cause me stress and guilt and then I want to just get away from it all, usually by eating.
I also need to get my behind out the door and move! I think that helps everything (liver/diabetes/weight) more than any way of eating could. Once I'm moving I like it, but for some reason I have that "Once at rest a body will stay at rest" law going on. I shouldn't have to lean on my husband to make me walk.
I really need to test my blood sugars more often. I usually forget to do it in the morning since I'm so focused on taking my pills and not eating until I can take my Byetta an hour later. I then forget to re-test after eating - or I've eaten something else when I remember that I needed to test first. That's the big thing, I don't really eat big meals that much anymore, I feel like I'm eating constantly, little things here and there. I think part of my not testing is because I don't want to see that number. I don't want to see that I need to control what I'm eating a bit better. I don't want to know that I am failing once more.
I feel like such a brat.
*SIGH*
Anyway, I am so glad that my allergy test is tomorrow. I'm tired of being stuffed up, headachy and having a runny nose. Could someone PLEASE explain how I can be stuffed up AND have a runny nose? My eyes are itchy, my body's itchy and I just want to take an antihistamine (I'm taking decongestants, they just don't work real well and I can't take too many since it messes up my sleep). I can't even take aspirin or ibuprofen since they both have anti-inflammatory properties. Hubby mowed the grass yesterday and I could only stay outside for a bit before my eyes became horribly unbearable. I need to remember to ask him if there's anything they can do about my poison ivy reactions. I went out today and sprayed a bunch that is in the front side yard (with a vinegar solution) and it's just scary how much poison ivy is spread throughout our whole yard. There's no way to get rid of it all. And I realized that since I couldn't garden last year, the amount of poison ivy I had went way down. It's also been down a lot more because we're a bit more careful with where the dogs go, especially since I can't take any steriods anymore when the poison ivy gets bad. But still, just seeing it popping up without any rhyme or reason scares me. I don't want to have to go through a major poison ivy infection this year. I also need to ask about food allergies.
Made a pretty good dinner last night. It's been one that has planned for a few days but I was feeling bad and didn't cook (Costco take-and-bake pizza is pretty good btw - we ate that for 3 days). Make a mixture of honey, dijon mustard, pepper and dill. Smear on pork chops and bake/broil until done. Then you make a pumpernickel stuffing using stale pumpernickel, broth, onions, garlic, celery, carrots and some seasoning. It was yummy!
My mom was over this weekend. My stepdad had a Lion's Club meeting in Richmond this weekend, so I went and picked her up and we headed out to Lavender Fields Farm for their herb thingy (I'm babysitting herbs for her actually since she leaves for Savannah today) and then we went to the Lebanese Food Festival and I got to introduce her to some wonderful foods that she's never tried before. :) We got a bunch of stuff and shared it. We shared: Kibbeh, cucumber yogurt salad (she already knows this, but likes it better with sour cream and dill, this had yogurt and mint, the way I like it), stuffed grape leaves, chicken schwarma, falafel, and a spinach feta pie. And I still lost a pound the next morning when I weighed. :D She's interested in going (along with my stepdad) to the Greek Festival now. He's a big lover of Pastas and stuff (His deceased wife was Italian) so we think he'll like greek food more than the lebanese.
I know there are people that are the just eat healthy and that kinda stuff, but for me it really is a life and death kinda thing. If I don't clear my liver or get my diabetes under control I won't be around for a long time to enjoy the great husband and extended family that I have. But even that thought doesn't do much for me. It just kinda makes me want to pull a Scarlett and "Think about it another day." I'm not sure how to keep myself from hiding from what could happen, you'd think that liver surgery would kinda do that for me without much thought. It just makes me scared and worried, and obsessive which all cause me stress and guilt and then I want to just get away from it all, usually by eating.
I also need to get my behind out the door and move! I think that helps everything (liver/diabetes/weight) more than any way of eating could. Once I'm moving I like it, but for some reason I have that "Once at rest a body will stay at rest" law going on. I shouldn't have to lean on my husband to make me walk.
I really need to test my blood sugars more often. I usually forget to do it in the morning since I'm so focused on taking my pills and not eating until I can take my Byetta an hour later. I then forget to re-test after eating - or I've eaten something else when I remember that I needed to test first. That's the big thing, I don't really eat big meals that much anymore, I feel like I'm eating constantly, little things here and there. I think part of my not testing is because I don't want to see that number. I don't want to see that I need to control what I'm eating a bit better. I don't want to know that I am failing once more.
I feel like such a brat.
*SIGH*
Anyway, I am so glad that my allergy test is tomorrow. I'm tired of being stuffed up, headachy and having a runny nose. Could someone PLEASE explain how I can be stuffed up AND have a runny nose? My eyes are itchy, my body's itchy and I just want to take an antihistamine (I'm taking decongestants, they just don't work real well and I can't take too many since it messes up my sleep). I can't even take aspirin or ibuprofen since they both have anti-inflammatory properties. Hubby mowed the grass yesterday and I could only stay outside for a bit before my eyes became horribly unbearable. I need to remember to ask him if there's anything they can do about my poison ivy reactions. I went out today and sprayed a bunch that is in the front side yard (with a vinegar solution) and it's just scary how much poison ivy is spread throughout our whole yard. There's no way to get rid of it all. And I realized that since I couldn't garden last year, the amount of poison ivy I had went way down. It's also been down a lot more because we're a bit more careful with where the dogs go, especially since I can't take any steriods anymore when the poison ivy gets bad. But still, just seeing it popping up without any rhyme or reason scares me. I don't want to have to go through a major poison ivy infection this year. I also need to ask about food allergies.
Made a pretty good dinner last night. It's been one that has planned for a few days but I was feeling bad and didn't cook (Costco take-and-bake pizza is pretty good btw - we ate that for 3 days). Make a mixture of honey, dijon mustard, pepper and dill. Smear on pork chops and bake/broil until done. Then you make a pumpernickel stuffing using stale pumpernickel, broth, onions, garlic, celery, carrots and some seasoning. It was yummy!
My mom was over this weekend. My stepdad had a Lion's Club meeting in Richmond this weekend, so I went and picked her up and we headed out to Lavender Fields Farm for their herb thingy (I'm babysitting herbs for her actually since she leaves for Savannah today) and then we went to the Lebanese Food Festival and I got to introduce her to some wonderful foods that she's never tried before. :) We got a bunch of stuff and shared it. We shared: Kibbeh, cucumber yogurt salad (she already knows this, but likes it better with sour cream and dill, this had yogurt and mint, the way I like it), stuffed grape leaves, chicken schwarma, falafel, and a spinach feta pie. And I still lost a pound the next morning when I weighed. :D She's interested in going (along with my stepdad) to the Greek Festival now. He's a big lover of Pastas and stuff (His deceased wife was Italian) so we think he'll like greek food more than the lebanese.
Monday, May 14, 2007
My Lunch Today
I was hoping to make a CousCous salad from the new issue of Vegetarian Times this weekend, but didn't get the chance. Today as I was trying to figure out what I felt like eating, I thought again of that couscous salad - but wanted a bit different flavor. This is what I ended up with. I must admit, I do know know if it's vegan or even vegetarian. Why? Well the seasoning packet I had came from Near East's Mediterranean curry Couscous and I used the couscous, stored the spice packet and threw away the box so I don't remember if it had something like chicken broth or fat or anything. Anyway, I cooked up 10 oz of couscous (whole-wheat), added the packet and let it sit while I prepped the veggies. I had roasted some asparagus earlier this morning since it was cool and had some spears just for this. I also added sliced radishes, sauteed their tops and added those, sliced green onions, diced cucumber, drained chickpeas and diced carrots. I forgot to add the diced tomato - but there's plenty left so I'll add it to the leftovers. I also added some homemade mustard-lemon based vinaigrette and some Liquid Gold (recipe from Becoming Vegan that has flax oil, nutritional yeast, and cumin along with other stuff). It's quite yummy!
I figured out how to post my photos to Blogger all by myself. :) Hubby had set it up for LJ (where I do most of my posting) but I wanted Blogger to be more about what I ate and not my life.
I have some tempeh bacon I need to use up (I cooked it all in one go) and I am tired of TLT's. I'm still trying to figure out what to use it in. I think tonight's going to be an asparagus tart. (Not vegan - but veggie) since I have some Feta I need to use. I need to figure out where Sunergia's (sp?) feta is sold. It's not at Good Foods, and Ellwood Thompson's and any of the HFSs in C'ville are about the same distance away. I don't often head to C'ville only because it's easier to hit the West End of Richmond than there (I pretty much live right in the middle of both). I don't head into (or close to) downtown Richmond at any point. And with gas being so high (We actually saw it at 3.29 at one place last night in Richmond), around 2.79-2.89 a gallon here I can't just go traipsing off for the heck of it. Oh well, I'll hopefully find it soon. I know I like it after trying it at the C'ville Veg Fest Last year.
I figured out how to post my photos to Blogger all by myself. :) Hubby had set it up for LJ (where I do most of my posting) but I wanted Blogger to be more about what I ate and not my life.
I have some tempeh bacon I need to use up (I cooked it all in one go) and I am tired of TLT's. I'm still trying to figure out what to use it in. I think tonight's going to be an asparagus tart. (Not vegan - but veggie) since I have some Feta I need to use. I need to figure out where Sunergia's (sp?) feta is sold. It's not at Good Foods, and Ellwood Thompson's and any of the HFSs in C'ville are about the same distance away. I don't often head to C'ville only because it's easier to hit the West End of Richmond than there (I pretty much live right in the middle of both). I don't head into (or close to) downtown Richmond at any point. And with gas being so high (We actually saw it at 3.29 at one place last night in Richmond), around 2.79-2.89 a gallon here I can't just go traipsing off for the heck of it. Oh well, I'll hopefully find it soon. I know I like it after trying it at the C'ville Veg Fest Last year.
Friday, April 20, 2007
We ARE Virginia Tech
Not so much has been going on really. At the moment I have a stuffed up ear with a touch of pain (I've started antibiotics), still occasionally having liver pain, found out that I am a true Omni - but I am still trying to eat more plant based foods since they are yummier, having my best friend moving back to VA in just a bit, and still trying to figure out what I want to be when I grow up. Whew! :)
I've been a bit down this week. I went to Tech for 2 1/2 years, I would go back if I had a reason to, I must admit. I loved it there, still love it actually. The shooting there felt so personal even if I hadn't been there in ages. A major tragedy at Tech! Why? It's such the last place I would have thought it would happen. And I'm upset at how the media is trying to place the blame on Tech and guns. They did the best they could have at the time, and the gun situation? If he wanted to get guns he would have found a way, it's not like he had a record and couldn't have gotten them in the first place. I do realize that he had some problems a few years ago, but I think everyone is optimistic that people change. I don't think it's a thing where people "don't want to get involved" but more of a "I can't believe someone could actually do something that horrible" that cause people not to do much. It is also hard for me to get away from all the media reports, it's feeling quite a lot like 9/11 in that respect. I've spent a lot of time turning the tv off, listening to my ipod and reading. It's just too much.
One good point....from the convocation....Nikki Giovanni's "We ARE Va Tech!" I held it together, losing it as everyone started the Hokie cheer. I am a Hokie, I am proud, and THEY can get through anything together.
We are Virginia Tech
We are sad today
We will be sad for quite a while
We are not moving on
We are embracing our mourning
We are Virginia Tech
We are strong enough to stand tall tearlessly
We are brave enough to bend to cry
And we are sad enough to know that we must laugh again
We are Virginia Tech
We do not understand this tragedy
We know we did nothing to deserve it
But neither does a child in Africa
Dying of AIDS
Neither do the Invisible Children
Walking the night away to avoid being captured by a rogue army
Neither does the baby elephant watching his community
Be devastated for ivory
Neither does the Mexican child looking
For fresh water
Neither does the Iraqi teenager dodging bombs
Neither does the Appalachian infant killed
By a boulder
Dislodged
Because the land was destabilized
No one deserves a tragedy
We are Virginia Tech
The Hokie Nation embraces
Our own
And reaches out
With open heart and mind
To those who offer their hearts and hands
We are strong
And brave
And innocent
And unafraid
We are better than we think
And not yet quite what we want to be
We are alive to imagination
And open to possibility
We will continue
To invent the future
Through our blood and tears
Through all this sadness
We are the Hokies
We will prevail
We will prevail
We will prevail
We are
Virginia Tech
Nikki Giovanni, delivered at the Convocation, April 17, 2007
Tuesday, March 20, 2007
I'm trying to crawl back....
I fell off the wagon... Not good. And I'm starting to feel bad, so I know I need to work my way back. I think instead of doing it cold turkey like I did earlier, I'm going to slowly transition back to vegan stuff. I get to obsessed over what I'm eating, what to eat next, all that stuff. (Same thing happens when I do Weight Watchers too.). I guess this would make me a true omnivore, but I'm trying to eat more plant based than meat centric and we'll see if it goes any better slowly.
Thursday, October 05, 2006
Today's meals!!!
Today has been a pretty good day. It didn't rain (they were calling for the chance for scattered showers), but we still stayed inside together. Hubby's day's off are Thurs and Fri, so that's what I think of my weekend as. As per my usual, I used an electric skillet for everything (for some reason, whenever I make pancakes in the am, the skillet it used for the rest of the day, and then put back until the next pancake time). I made silver dollar pancakes this morning, a size I hadn't made before. They were just plain pancakes. I had mine with some Pear Butter (just pear,pineapple and sugar cooked down) that I bought last year at the Mennonite's Dayton Days thingy (the money they raise goes to their relief fund). I need to go to another one, I'm out of the fresh ground corn meal. John walked in the back door and looked at my pancake and asked, "Is that marmite?" I looked at him and told him what it was. "Now that I think about it, that would have been a lot of Marmite." he replied. Now, I like marmite, but that would have been quite a lot!
And then lunch was Jerk Seitan the idea of which came from VWaV. YUM!!! I didn't make the marinade that VWaV used, I had a sample of Jerk Seasoning that I had gotten while at one of the Food Shows for 12Dinners. I marinaded the seitan strips with that, some lime juice and some vinegar. When it was time too cook, I added a touch of soy sauce to the leftover marinade and finished the recipe as directed.
Dinner....mmmm....Peanut noodles. I had half a head of napa cabbage. (I've had this for a while now, the Evert-Fresh bags are wonderful!) and I finished it up by sauteing it, some onions, some broccoli slaw, zucchini, and snow peas. I only did them for a few minutes, wanting to keep them crisp. I sliced some radishes and green onions, threw them into a bowl with the semi-cooked veggies and cooked some Soba noodles. While the noodles were cooking I mixed up the sauce: peanut butter, garlic, onion powder, Chili-garlic paste, lime juice, soy sauce, roasted sesame oil and some rice wine vinegar. I used some of the simmering noodle water to thin the sauce (I used a bit too much I must admit, the peanut butter was pretty hard since it was the natural style and the bottom of the jar in the fridge). It was still wonderful!
The only thing I have planned for tomorrow is to make some grits. I've got some soy nacho cheese, so I'll make my southwestern style grits: a touch of cumin, some pickled jalapeno and the cheese. Yummers! It's leftovers for lunch (leftover cajun stuffed peppers for hubby and butternut squash soup for me). I do know that since they're calling for rain tomorrow, hubby and I will catch up on the shows we've missed (because they come on at the same times as others that we like) and I'm sure I'll make some popcorn. That may just fill us up. :) I am thinking of just sauteeing some cabbage and onions and serving it over pasta. The napa cabbage cooking today smelled wonderful, even hubby commented on it, so I'm craving kluski.
And then lunch was Jerk Seitan the idea of which came from VWaV. YUM!!! I didn't make the marinade that VWaV used, I had a sample of Jerk Seasoning that I had gotten while at one of the Food Shows for 12Dinners. I marinaded the seitan strips with that, some lime juice and some vinegar. When it was time too cook, I added a touch of soy sauce to the leftover marinade and finished the recipe as directed.
Dinner....mmmm....Peanut noodles. I had half a head of napa cabbage. (I've had this for a while now, the Evert-Fresh bags are wonderful!) and I finished it up by sauteing it, some onions, some broccoli slaw, zucchini, and snow peas. I only did them for a few minutes, wanting to keep them crisp. I sliced some radishes and green onions, threw them into a bowl with the semi-cooked veggies and cooked some Soba noodles. While the noodles were cooking I mixed up the sauce: peanut butter, garlic, onion powder, Chili-garlic paste, lime juice, soy sauce, roasted sesame oil and some rice wine vinegar. I used some of the simmering noodle water to thin the sauce (I used a bit too much I must admit, the peanut butter was pretty hard since it was the natural style and the bottom of the jar in the fridge). It was still wonderful!
The only thing I have planned for tomorrow is to make some grits. I've got some soy nacho cheese, so I'll make my southwestern style grits: a touch of cumin, some pickled jalapeno and the cheese. Yummers! It's leftovers for lunch (leftover cajun stuffed peppers for hubby and butternut squash soup for me). I do know that since they're calling for rain tomorrow, hubby and I will catch up on the shows we've missed (because they come on at the same times as others that we like) and I'm sure I'll make some popcorn. That may just fill us up. :) I am thinking of just sauteeing some cabbage and onions and serving it over pasta. The napa cabbage cooking today smelled wonderful, even hubby commented on it, so I'm craving kluski.
Wednesday, October 04, 2006
Enjoyed the VegFest, and really enjoyed being with my mom and sister. I really miss being with them. Dinner tonight is this (from vrg.org) except I'm adding a touch of ground cumin.
GARBANZO BEAN BURGERS
(Simply Vegan -- Quick Vegetarian Meals)
2 cups cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 cup whole wheat flour
Salt and pepper to taste
2 teaspoons oil
Mix the ingredients (except oil) in a bowl. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown on each side. Serve alone with a mushroom or tomato sauce, or as a burger with lettuce and tomato. Makes 6 burgers.
Tuesday, September 12, 2006
Day 3 of McDougall
Yep, doing McDougall, or at least trying to. Hubby's finishing up the few deli meats we have left in the freezer and he said he's willing to at least go vegetarian for lunch. So I went online and found a bunch of recipe ideas. I made a document, listing them, and then got it laminated. He's supposed to look through it on his days off, choose what he wants, and then I know what to buy/make for him. The big thing is he doesn't eat leftovers for lunch. He just wants sandwiches, and not roll-ups or anything like that, just sandwiches. *sigh*
I did cheat a bit last night, used a prepared Organic pasta sauce (Prego) since I have a few bottles instead of making my own from the recipe. I also added a half of a "log" of veggie sausage from Twin Oaks (Thanks to Chris and Darlene's "Eat air" vegan blog ) [<--first link there!!!]. It's made up the road from me basically, about 10 miles or so. I also found some of the chorizo at Good Foods, and I already pick up their tofu either at GF or at the Goochland Farmer's Market on Saturday. I need to email them sometime to find out if I can pick it up there instead of driving into Richmond. I'm thinking of buying it by the case (it's more for hubby than for me) and freezing it. I hope it freezes ok. I don't see why it wouldn't. I already occasionally freeze tofu, so I know that's ok. It just changes the texture a bit.
I've got a few of the McDougall books thanks to Paperbackswap.com. I want to get the Quick and Easy and the New McDougall Cookbook, but it looks like I'm going to have to order them. I can't even get them through Louisa OR Goochland's library. :( I'd also like to get some of the older cookbooks, but I'll have to get hubs paypal info for that. I wish the sellers were all the same people instead of different people. I like McDougall's recipes better than Ornish's only because they are more "real people" type. The Ornish's are good, but you can tell they are designed by chefs. Now, as an ex "chef" it's great. I just means a bit more work than I want to do at this point to eat. And although a lot of the recipes seem to be involved, it's more of the prepping (chopping and sauteing and stuff) than actual cooking. The titles are just fancier (they usually list all the ingredients *grin*).
OK, off to the hosptial to get a copy of my pre-op bloodwork to see where I'm starting from.
I did cheat a bit last night, used a prepared Organic pasta sauce (Prego) since I have a few bottles instead of making my own from the recipe. I also added a half of a "log" of veggie sausage from Twin Oaks (Thanks to Chris and Darlene's "Eat air" vegan blog ) [<--first link there!!!]. It's made up the road from me basically, about 10 miles or so. I also found some of the chorizo at Good Foods, and I already pick up their tofu either at GF or at the Goochland Farmer's Market on Saturday. I need to email them sometime to find out if I can pick it up there instead of driving into Richmond. I'm thinking of buying it by the case (it's more for hubby than for me) and freezing it. I hope it freezes ok. I don't see why it wouldn't. I already occasionally freeze tofu, so I know that's ok. It just changes the texture a bit.
I've got a few of the McDougall books thanks to Paperbackswap.com. I want to get the Quick and Easy and the New McDougall Cookbook, but it looks like I'm going to have to order them. I can't even get them through Louisa OR Goochland's library. :( I'd also like to get some of the older cookbooks, but I'll have to get hubs paypal info for that. I wish the sellers were all the same people instead of different people. I like McDougall's recipes better than Ornish's only because they are more "real people" type. The Ornish's are good, but you can tell they are designed by chefs. Now, as an ex "chef" it's great. I just means a bit more work than I want to do at this point to eat. And although a lot of the recipes seem to be involved, it's more of the prepping (chopping and sauteing and stuff) than actual cooking. The titles are just fancier (they usually list all the ingredients *grin*).
OK, off to the hosptial to get a copy of my pre-op bloodwork to see where I'm starting from.
Sunday, September 03, 2006
I know, haven't been around much. My sleep schedule is WAY outta wack. I'm getting to bed anywhere from 4-6 am and sleeping until about 11:30. It's like Hubby and I are two passing ships in the night anymore. :( It all started because I do too much and then when I sit down, I totally collapse and fall asleep. I've even had to take my pain pills occasionally since I still do too much. One day soon I hope to be back to "normal".
I'm sure my body will be complaining to me later. It's kinda mumbling now. I cleaned out my freezers of meat...kinda. I have about 4-5 plastic shopping bags with stuff for my sister to take. And I filled up the back of my car with MANY more to take to the dump today (the main one isn't open on Sunday's, but the recycling centers have dumpsters and are open 10-6 or so). It felt kinda odd to be tossing all that meat, I must admit. Most of it was stuff that I had FoodSavered - so no freezer burn or anything. I tossed it because some were dated 03 and 04. I had a few Ziploc bags that were unlabeled, I knew what they were, but my sister wouldn't. I saved her quite a bit of stuff though. Including a few ready made foods - and I found some brunswick stew that my mom will like having. :) I also found the Tempeh Portobello Burgers I made a while ago in the bottom. They are individually sealed and look good. I can't remember if I've tried once since I've made them, but I think I have. I do know there is probably too much fat in them to be Ornish friendly, but they are veggie and I KNOW my sister won't eat them.
Hubs has off tomorrow. So we'll get to spend the day together, doing nothing really. I would imagine we'll both be playing Animal Crossing, we do that a lot together on his "weekends." I am going to fix the last of the shrimp (sister's allergic to them) and cheese hot dogs (they are too good to send to her! I wish they made veggie cheese hot dogs!). That'll do it for the meat in the house besides a few packages and cans of tuna. I'm slowly getting there! Yay!
I'm sure my body will be complaining to me later. It's kinda mumbling now. I cleaned out my freezers of meat...kinda. I have about 4-5 plastic shopping bags with stuff for my sister to take. And I filled up the back of my car with MANY more to take to the dump today (the main one isn't open on Sunday's, but the recycling centers have dumpsters and are open 10-6 or so). It felt kinda odd to be tossing all that meat, I must admit. Most of it was stuff that I had FoodSavered - so no freezer burn or anything. I tossed it because some were dated 03 and 04. I had a few Ziploc bags that were unlabeled, I knew what they were, but my sister wouldn't. I saved her quite a bit of stuff though. Including a few ready made foods - and I found some brunswick stew that my mom will like having. :) I also found the Tempeh Portobello Burgers I made a while ago in the bottom. They are individually sealed and look good. I can't remember if I've tried once since I've made them, but I think I have. I do know there is probably too much fat in them to be Ornish friendly, but they are veggie and I KNOW my sister won't eat them.
Hubs has off tomorrow. So we'll get to spend the day together, doing nothing really. I would imagine we'll both be playing Animal Crossing, we do that a lot together on his "weekends." I am going to fix the last of the shrimp (sister's allergic to them) and cheese hot dogs (they are too good to send to her! I wish they made veggie cheese hot dogs!). That'll do it for the meat in the house besides a few packages and cans of tuna. I'm slowly getting there! Yay!
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