Monday, February 19, 2018

Saturday Bulimia, Snow, Family Day, Men's Figure Skating,

I have decided I a have Saturday night Bulimia!! Yes I was sick again - just sick this time, but it has left me with devastating muscle aches in my gut. I am feeling very sorry for myself today. I have no idea what is causing this but I am not a happy camper. I am not eating or drinking anything that I haven't eaten or drunk for years. I don't know why anything would suddenly decide to upset me. Maybe I will switch to bread and water on Saturdays! O course I am not doing this on purpose and bearing in mind how I feel right now, I don't know how anyone could.

It was supposed to snow last night and bearing in mind our exercise instructor has gone snow boarding, I hope it does so for his sake. However, we haven't seen a flake so far.

Tomorrow, being Family Day in Ontario, there is no bowling nor exercise class. Just as well, right now I don't think I could do either.

I finally caught some skating, men's singles. I didn't see the short programmes but did see most of the free skates. Nathan Chen from the States skated a wonderful programme, but unfortunately he had
screwed up so badly in the short programme that he didn't make it to the podium. The Japanese who won, Yuzuru Hanyu was trained by Brian Orser in Canada as was the Spaniard who got the bronze. Seems a bit screwed for a Canadian to train the skaters who beat our own contestants!! Brian Orser seems to be one of the few older skaters who hasn't gone bald. Not sure why but lots of them are now. Our Patrick Chen did a good programme  but didn't make it to  the podium. One guy I was particularly impressed with was the young man who skated for Israel, Alexei Bychenko. He was originally from the Ukraine but Israel invited him to skate for them and he accepted. He skated an excellent programme.

For supper Sunday night we had packet Chicken Noodle Soup!! We have some Sweet and Sour Pork left from Saturday night, but.....I decided to be sensible and go with fairly bland. Talking of the Sweet and Sour Pork, this is  the second  time I have made it. One starts off by flouring the pork in cornstarch and cooking until crispy, seems pointless because you then add a sauce which makes the pork go un-crispy so I don't think I will bother again. It does say optional so I will take the easier option.

This is a pretty simple little recipe and would be good for someone with my present internal troubles. In the picture that broccoli looks somewhat overcooked to me.

Oven Poached Salmon with Cherry Tomatoes and Broccoli

5 Ingredient Oven Poached Salmon with Cherry Tomatoes and Broccoli makes for the perfect quick and easy weeknight dinner. Ready in 30 minutes with minimal clean up. Gluten Free, Dairy Free and
can be made Paleo.

3 cups cut up broccoli florets
2 cups cherry tomatoes
1 lb salmon fillet cut into 4 4 ounce pieces
1 Tbs extra virgin olive oil
1 Tbs gluten free tamari omit for Paleo version (or replace with Coconut aminos or Paleo Fish Sauce)
salt/pepper to taste

1. Preheat oven to 400°F.

2. Cut 4 long pieces of aluminum foil and lay flat on the counter.

3. Add equal amount of broccoli and cherry tomatoes to each piece of aluminum foil.

4. Add salt/pepper to taste and drizzle with olive oil and tamari (optional).

5. Place salmon piece on top of each broccoli cherry parcel.

6. Add salt/pepper to taste. Seal the aluminum foil parcels.

7. Bake for 20-25 minutes or until salmon is cooked through.

Servings: 4

Source: Avocado Pesto

Have a great day
 

Saturday, February 17, 2018

Saturday Recipe

I thought this looked good. I like mole but haven't made it very often. It does seem to me you might have to buy a few things which - if you didn't like this recipe - you would have to find another use for. I like the idea of using the extra sauce for pork chops and or chili.

Slow Cooker Chicken Mole Tacos

This beautifully complex dish is traditionally a labor of love, with a long list of ingredients that need to be toasted, ground, and slow simmered with frequent stirring. We’ve streamlined the dish and made it almost entirely hands off by using a blender to bring the components together and a slow cooker to do the simmering. The recipe yields about 2 cups additional mole sauce; use this for
enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.

2 dried ancho chiles
1 (28-oz.) can unsalted whole tomatoes
1 cup chopped yellow onion
1/2 cup toasted sliced almonds
3 oz semisweet baking chocolate, finely chopped (about 1/2 cup)
1/4 cup raisins
1/4 cup unsalted chicken stock
1 Tbs ground cumin
1 Tbs canned adobo sauce
1 tsp ground cinnamon
2 chipotle chiles, canned in adobo sauce
3 garlic cloves, smashed
2 lbs bone-in chicken thighs, skinned
1 tsp kosher salt 16 (6-in.) corn tortillas
1 oz Cotija cheese, crumbled (about 1/4 cup)
1/4 cup fresh cilantro leaves
2 limes, cut into wedges

1. Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles, and garlic in a food processor until smooth.

2. Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8 hours. Place chicken on a cutting board; remove bones. Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

3. Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, and cilantro. Serve with lime wedges.

Servings: 8

Source: Cooking Light



Have a great weekend