Browsing: Entrees

(First Three of) Ten Foods That Will Rock Your Socks Off

November22

Someone once said to me: “For ultimate good health, instead of focusing on what you should be eliminating from your daily diet, focus instead on consuming the foods that will increase your wellness”.  Darn it, who was it who said this to me?  I am going to have to search out some “menopause-brain” restoration foods, so that I can remember.

This concept has always been of interest to me, but it seemed so very complicated to put into practice, until I met Mairlyn Smith, that is.  Mairlyn is the most accessible best-selling cookbook author I have encountered. She speaks plain language in a first hand manner and you instantly trust her knowledge and her advice.

Recently, D and I got a “speed-dating” style opportunity to hear what she has to say about including 10 particular foods that will  “rock your socks off”.

1. Barley (and other insoluable fibres).  These are considered gut-healthy fibers because they add bulk to the diet but do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your tummy. Other natural sources are whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

2. Oats suck up “bad” blood cholesterol and major toxins like mercury.  I know from other reading, that these foods include oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, cucumbers, celery, and carrots.

3. Mushrooms and other vitamin D rich foods (salmon, tuna, soy, fortified foods like oj, low fat milk, and cereal) protect your lungs and up your immune system.  And because I am the age that I am, I need vitamin D to help my body absorb the calcium rich diet that will ensure my bone health, as I further “blossom” and mature.

While Mairlyn was chatting with us in her unique style (she is also an alumnus of the Second City Comedy Troupe) we got to sample a barley risotto.  Since I have never cooked with barley (except for a couple of soups), I started some recipe book browsing (I don’t happen to have copies of Mairlyn’s, but I am putting those on my Christmas list) and rediscovered  a cookbook that my friend Laura had gifted to me entitled Eat Well-healthy ways to enjoy the foods you love from Williams-Sonoma. 

I plan on making this delicious looking barley risotto soon.

5.0 from 1 reviews
Barley Risotto with Mushrooms and Greens
Author: 
Recipe type: Main
Cook time: 
Total time: 
Serves: 4
 
Barley has a pleasantly chewy texture and a sweet, nutty flavour.
Ingredients
  • 6 c chicken broth
  • 1½ T canola oil
  • 1 chopped onion
  • 1 clove garlic, minced
  • 2 c sliced mushrooms
  • ea salt and freshly ground pepper
  • ½ c dry white wine
  • 1 c barley
  • 3 c arugula
  • ½ c Parmesan cheese
Instructions
  1. In a medium sauce pan, over medium high heat, bring broth to a simmer.
  2. Turn off heat, cover and keep warm.
  3. Heat oil in a large saucepan over medium high heat.
  4. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 mins.
  5. Add mushrooms, salt, pepper.
  6. Cook, stirring frequently, until mushrooms release their juices and start to brown, 4-5 mins.
  7. Add wine and bring to a boil for 1 minute.
  8. Add 5 c of hot broth and the barley.
  9. Cove and simmer over medium low heat, stirring occasionally and adding more broth ¼ c at a time if barley becomes dry, until barley is tender, about 45 mins.
  10. Stir in arugula and more broth, if necessary.
  11. Cooked, uncovered until greens are wilted, about 2 mins.
  12. Stir in Parmesan and season to taste with additional s & p.
  13. Serve at once.

And the recipe incorporates more than just barley from the food list.  Check back soon to see what they are.

Oh yea, it was Sister #3!  Perhaps I remembered because I had a orange with my Greek yogurt and bran (and vitamin C is good for the brain)!

Kath’s quote: “Among the liveliest of my memories are those of eating and drinking; and I would sooner give up some of my delightful remembered walks, green trees, cool skies, and all, than to lose my images of suppers eaten on Sabbath evenings at the end of those walks.”-Mary Antin

Love-that is all.

Slow Cooker Island Inspired Beef Stew

November12

Daughter #2 and the Frenchman

When the weather is snowy and I want to get all cozied up, I think about beef stew.  I don’t just want something warm and slurpy, I want something warm and hearty-something that I am sure that I have eaten because I can feel its goodness in my tummy.  And even though I could easily make this recipe on the stove top, I like crock pot stews in the winter, so I can appreciate the aromas in my house all day long.  This recipe in particular is full of unusual spices (unusual for a stew at any rate) like cinnamon and ginger.

We have not seen the sun shine since the beginning of November in Winnipeg and so as I was searching for a new stew recipe to try, I came upon this one on the Canada Beef website.  If I can’t see and feel the sun right now, at least I can remember the feeling with “tropical” recipes.   I served this over a brown rice pilaf and it was a savoury and delicious one bowl supper.

 

Slow Cooker Island Inspired Beef Stew
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Smells delicious while it cooks in the slow cooker
Ingredients
  • 2 T canola vegetable oil
  • 2 lb Stewing Beef Cubes
  • ¼ c all-purpose flour
  • 2 cloves garlic, minced
  • 1 large onion, cut lengthwise into eighths
  • 1 t finely grated ginger root
  • 1 c beef broth
  • 1 can (28 oz) whole tomatoes
  • 2 T EACH Worcestershire sauce and paprika
  • 1 t EACH dried sage, crushed & cinnamon
  • 1 bay leaf and cinnamon stick
  • ½ t EACH chili pepper flakes, salt and pepper
  • 1 coarsely chopped sweet red pepper
  • ½ c raisins
  • ½ c green olives with pimento, halved
Instructions
  1. Heat oil in wok over medium-high heat until sizzling hot.
  2. Brown meat in small batches.
  3. Set beef aside; sprinkle with flour.
  4. Add garlic, onion and ginger root; cook for 3 to 4 minutes or until just softened, adding more oil if necessary.
  5. Stir in broth, scraping up browned bits from bottom of pan.
  6. Add beef, tomatoes, Worcestershire sauce, paprika, sage, bay leaf, cinnamon, pepper flakes, salt and pepper.
  7. Bring to simmer.
  8. Transfer mixture to a 24-cup (6 L) slow-cooker insert.
  9. Stir in red pepper chunks and raisins.
  10. Cook, covered, on low for 8 hours, adding the olives in the final hour of cooking.

Kath’s quote:“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread — there may be.”
-David Grayson

Love that is all.

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Chicken Paprika

November6

There are times on Sundays when I enjoy getting supper ready in advance in case I have an afternoon commitment.  Such was the case this weekend when I was able to prepare this chicken dish right after lunch.

Just before all the kids arrived home I through the vegetables in the oven to roast and made a pot of broad egg noodles and another of brown rice.  Good thing I did, because this dish was such a big hit that even a double batch was completely consumed.  The sauce in particular was absolutely delicious when poured over the pasta or rice.

Chicken Paprika
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
When no fat sour cream is used this dish is a low fat option.
Ingredients
  • 4 boneless chicken breasts, sliced into bite sized pieces
  • 1 T canola oil
  • 1 medium onion, chopped
  • 1 T butter
  • 2 T paprika
  • ½ t salt
  • 2 c chicken stock
  • 1 T flour
  • 8 oz. no fat sour cream
Instructions
  1. Saute chicken in canola until pink disappears, remove from pan and set aside (about 10 mins).
  2. In the same pan, saute onion in butter until translucent (about 5 mins).
  3. Season with paprika and salt.
  4. Add chicken stock, bring to a slow boil and then reduce heat to simmer.
  5. Mix flour with sour cream and then whisk into chicken stock mixture.
  6. Add chicken back to the skillet and continue to cook until chicken is heated through and the sauce thickens slightly.

Kath’s quote: “Its all about quality of life and finding a healthy balance between work and friends and family.” -Phillip Green

Love-that is all.

Jamie Oliver’s Sweet Potato and Chorizo Soup

October22

Today my Guest Blogger is my much loved daughter in law, J2, married to my son (J1).  She is a successful blogger in her own right and has started up her own business and can you tell, I am so very proud of her?

“I wouldn’t classify my husband as a picky eater. His palate is very wide and he is no stranger to trying new things (we both tasted fertilized egg embryos when we lived overseas…). There are a few things though that he strongly dislikes. He dislikes beans, or more specifically anything with a chalky texture – lentils, chickpeas, kidney beans. He dislikes most foods that are overly pungent (he also dislikes when I eat them, but I LOVE them) – olives, blue cheese, black licorice. He dislikes broth-y soups. Chicken noodle, minestrone, hamburger…if you can see through the broth, he will probably decline. I love soup, so I try to be creative in finding thick and creamy soup recipes that we will both enjoy.

One soup that we can both agree on is Jamie Oliver’s Sweet Potato and Chorizo Soup from Jamie’s Food Revolution. This happens to be one of the recipes on our weekly meal plan this week and it was a perfect fall meal after raking the front yard.


Jamie Oliver's Sweet Potato and Chorizo Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
From Jamie's "Food Revolution"
Ingredients
  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1¾ pounds sweet potatoes
  • 7 ounces chorizo sausage
  • a small bunch of fresh parsley
  • 1¾ quarts of chicken or vegetable broth
  • olive oil
  • 1 heaped teaspoon curry powder
  • sea salt and freshly ground pepper
  • 1 fresh chile
Instructions
  1. Peel and roughly slice the carrots.
  2. Slice the celery.
  3. Peel and roughly chop the onions.
  4. Peel and slice the garlic.
  5. Peel and chop the sweet potatoes.
  6. Slice the chorizo.
  7. Finely chop the parsley leaves and stalks.
  8. Put the broth in a saucepan and heat until boiling.
  9. Put a large pan on a high heat and add 2 tablespoons of olive oil.
  10. Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon.
  11. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  12. Add the boiling broth to the vegetables.
  13. Give the soup a good stir and bring to a boil.
  14. Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.
  15. Season with salt and pepper.
  16. Using an immersion blender or liquidizer; pulse the soup until smooth and scatter over a little finely chopped chile.
  17. Divide between your serving bowls and tuck in.

I have used a regular blender in the past (before I received my beloved immersion blender as a gift), but be sure to let the soup COOL OFF before you blend. Otherwise it will end up all over the walls.
I modified slightly and blended the soup before I added the sausage for a little more texture. Delicious!

Jen Grisim, Providing Pre & Postnatal Services in the Heart of Winnipeg www.specialdeliveriesfitness.com Check out my blog: www.babyladyoftheprairies.com

From Kath: By coincidence, Jamie Oliver was in Toronto this weekend and so was I.  He was there for a Jamie Junior T-Fal event.  Jamie is our families’ favourite chef and I would love to meet him.  Maybe next time…..

Kath’s quote:

“Said Aristotle unto Plato,
‘Have another sweet potato?’
Said Plato unto Aristotle,
‘Thank you, I prefer the bottle.’”

Owen Wister

Love-that is all.

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Apres Tennis Steaks

September19

At 50, D is in better shape than he has been in his life.  He goes to the gym three times a week and plays tennis another 1-2 times.  Last night was one of his mid-week tennis dates.  I had the grill all fired up when they guys arrived, D put down his racket and picked up his tongs.

There were three of us for dinner and I had three different steak cuts ready to go.  One was an inside round with very little visible fat or marbling.  The grain of the meat was very compact and dense and so that morning I had prepared a marinade to add some flavour and tenderness.  I had found the recipe on the Canada Beef website in the recipe section and picked up all kinds of other suggestions and tips while on the site.


Jamaican Jump Up Marinade
Author: 
Recipe type: Entree
Prep time: 
Total time: 
 
I used this to marinate an inside round for 8 hours and a sirloin for ½ an hour. We also basted a rib steak on the grill with it.
Ingredients
  • ¼ c steak sauce (I was out and had to use a BBQ sauce and it worked well)
  • ¼ c strong brewed coffee
  • 2 T canola oil
  • 1 T minced ginger root
  • 1 T fresh thyme
  • 2 cloves minced garlic
  • ½ t allspice
  • salt and pepper to taste
Instructions
  1. Whisk together in a small bowl.

The steaks that I had purchased varied in price per kg according to the cut.  What proved to be interesting, to those of you managing a grocery budget and thinking that a regular steak dinner might be too extravagant for your family, is that the steak that was the least expensive turned out to be the taste hit of the dinner.  With marination the inside round was certainly as tender as the sirloin and almost as flavourful as the rib steak.  Sometimes, when you are standing in front of the meat section at the grocery store, this is a tricky decision to make, so consult the Canadian Beef website.  The site puts steaks into grilling vs marinating vs simmering categories, so no matter what the cut or how little you spend, you will always be serving up a flavourful and tender steak.

D sliced all the steaks into medallions and we placed a platter on the table.  Beef can hold its own against other robust flavours and so I also served brown and wild rice pilaf, roasted beets, sauteed Swiss chard and pine nuts and a tomato, cucumber and feta salad with a precious stash of pungent olives that I had purchased while in Ireland this spring.

So in spite of the guys working a full day and then playing over two hours of tennis, they had been fortified to take on another day.

Kath’s quote: “People who like to cook like to talk about food….without one cook giving another cook a tip or two, human life might have died out a long time ago.”-Laurie Colwin

Love- that is all.

 

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