Wednesday, April 28, 2010
one spoon olive oil
one small red onion chopped
4 cloves of garlic
one green pepper chopped
one cup of okra chopped
one cup of wild caught shrimp
2 small red chilli's
2 small tomatoes chopped
one cup of vegetable broth
3 medium potatoes chopped
some cayenne pepper
1/2 teaspoon turmeric
salt and pepper to taste
- cook the pancetta for 3 minutes add the onions and garlic for another few minutes then add the pepper, chilli's, potato, tomato, okra
- add the broth and the rest of the spices turn the heat low and simmer for 10 minutes
- then add the shrimp and simmer for a further 15 - 20 minutes
Monday, April 26, 2010
Spring’s Hidden Gem - Rhubarb
I’ve been reading Chow and Chatter for some time now and was honored when Rebecca asked me to write a guest post. Then my brain really kicked in and started taunting me with things like: What should I write? What would her readers like to see? Does anyone really want to hear what I have to say? Once my brain was done with the self-flagellation I was able to settle in to what I would write about.
A trip to the farmer’s market gave me all of the inspiration I needed. It’s rhubarb and strawberry season! If you’ve ever seen those pinkish red stalks (that kind of look like a really pretty celery stalk) and never knew what to do with them…I’m here to help.
Rhubarb is probably not something you want to sit down with and just start chewing on, it’s very tart. But when you mix it up with some of Spring’s fresh strawberries…now you’ve got something you can slather onto just about anything and give it a little zip of Spring.
Growing up, my mom always made strawberry rhubarb pie with a meringue crust. As I got older I realized why I liked it so much. I just liked the tart filling. Thus began my lust for rhubarb sauce. I eat it all by itself, which causes my husband to cringe while watching me slurp down the tart concoction. (He is not of the tart persuasion…he would be on the sweeter side of the coin.) But if there are any baked goods around, or pancakes, I catch him spooning it on very generously. While the rhubarb sauce is tart, when it’s put onto something sweet the pucker power of it is greatly diminished.
Makes approximately 1 ½ cups
- · 1 Pound Strawberries (hulled and quartered)
- · ½ Pound Rhubarb (sliced to ¼” – ½” pieces)
- · ¼ Cup Water
- · 3 Tablespoons Sugar*
- Add Strawberries, Rhubarb, Water and Sugar to a small saucepan. Cook ingredients over medium high heat until rhubarb is soft and falling apart. (This takes 20-30 minutes) Stir frequently to keep ingredients heated evenly.
- Remove from heat and let cool.
Serve by itself or over sponge cake, biscuits, toast, pancakes or even white fish.
*Or add more sugar to taste.
- Get help to stop smoking if you smoke
- Enjoy Alcohol in Moderation
- Walk or do fun activities daily
- Eat more fruits and vegetables, for example Orange juice for breakfast an apple mid morning, salad for lunch, broccoli and peas for supper and berries and cereal before bed see its not that hard
Sunday, April 25, 2010
- 1/2 pancetta
- one small pack of shiitake mushrooms
- 3 baby bella mushrooms
- one cup of vegetable stock
- 4 cloves of garlic chopped
- 1/2 red onion chopped
- 1/4 cup of white wine
- 2 cups of water
- one cup of Arborio Rice
- one cup frozen peas
- a little Parmesan cheese for garnish
- saute the onion and garlic in olive oil
- then add the pancetta for 3 minutes
- add rice and peas and the wine and stir keep stirring the rice loses the water then add another cup, stir then add the final cup this takes about 30-45 minutes
- near the end sprinkle with Parmesan cheese
Friday, April 23, 2010
not to judge, and police them, looking at their plates and so forth to be a good listener and understanding
It reminds the reader of how complex diabetes is, its not all about what you eat, and that blood sugars are affected by many factors, food, activity, stress and illness
1. Judy has won the Breville juicer and citrus fruit please email me with your address
2. Barbara of moveable feasts for the Wise Man Tea giveaway please email me
3. Peachkins of The peach kitchen for the Chamomile tea please email your address
Many congrats all
- Posted using BlogPress from my iPhone
Thursday, April 22, 2010
Tuesday, April 20, 2010
Monday, April 19, 2010
It's almost noon during an unseasonably cold, hazy spring day as my daughter, hubby and I decided to take a walk at the beach. The beach? Really? On such an overcast day? I know, I know... it doesn't seem right but the beach being just in our backyard seems to always beckon us... especially when my eldest daughter comes for a visit... coming from a highly stressed environment, the beach is therapeutic... even minus the bright skies.
Spring is evident all around, even under grey skies. We drove past rows of flowers all in bloom. Vivid hues of shimmering yellow, romantic red and vibrant purple... the lively chorus of birds chirping and the rhythm of their flapping wings as they fly in droves... ahhh this is why I love spring!
On the beach, surfers in wet suits glide with the waves with grace and balance. The beach is not crowded, that makes us appreciate it more. My daughter and I giggled as we realized we moved in synchronized motion as we took our shoes off and ran towards the ocean. Meanwhile, my husband was standing, watching over us by the roadside, seemingly content with the captivating views of the the cliffs and the ocean... and relaxing to the sound of the crashing waves landing on the shore.
We screamed every time the waves hit the shore and washed our feet. We could see my husband's head shake as he hears our screams and shreiks.. but we didn't care... we were there to enjoy and celebrate the beauty of God's gifts in a rare occasion where it's just the three of us.
As we dusted off the sand from our shoes before entering the house, my daughter glimpsed at the pictures posted on the wall. The gallery of photos has always been there on the entry way all these years, but having a wonderful feeling coming from the beach, she looked at these pictures differently.
1/4 lb. ground beef
1 pc. chinese sausage, sliced
chinese cabbage, sliced
fresh egg noodles (found in the refrigerated items section in an asian store)
- Sauté the garlic and onions. Add ground beef and sausage. Cook for about 4 minutes or until beef is brown and the sausage is cooked. Add the vegetables. Season it with soy sauce and oyster sauce. Adjust to taste. Set aside.
- De-glaze the pan using beef stock. (you can also use chicken or pork stock). Add soy sauce and oyster sauce Let it simmer. When the soup stock is simmering, break an egg and stir. Pour into a serving bowl and set aside.
3. Using the same pan and with the remaining soup stock, add the noodles. (You may add more beef stock if needed) Cook the noodles for about 3-4 minutes.
Place the noodles on a serving plate. Arrange the stir-fried beef, sausage and vegetables on top. Add a poached egg.
Soy sauce with lemon or a little vinegar
We enjoyed slurping the soup and reviving the memories we had back home. As my daughter says: “those were good times, good times!”