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All you pumpkin lovers have to try this recipe, compliments of Chittle Chattle!
We don’t celebrate halloween, but we do like pumpkin! Here in the UK they are only available for a very short time, and, frankly, are overpriced because no-one really thinks they are meant for eating. Well, here’s one of the ways we like to cook them. I hope you’ll give it a try
First, you need…..
a pumpkin! Wash it, trim the top and bottom, cut it into chunks and remove the seed. Either steam the chunks for 50 – 60 minutes or boil it for 25 – 30. Leave the skin on. If the pumpkin is old the skin will be too tough to eat, but there will be less waste of the pulp, and if it becomes tender it can be included in the recipe. (Don’t throw the seeds away, look on the internet for some recipes that include them. I sometimes carefully dry them in the oven…
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There can be a downside to being south for ten weeks of an ugly Canadian winter: eating out!
I’m a fledgling snowbird and loving the climate change, but not the shift in my personal equator. Last time I bulged like this was about 35+ years ago, and it took nine months to get here. Time to get serious about how much I’m eating or buy a whole new wardrobe!
The Lean Dish Perspective
On the whole, I eat smart, but I became suspicious that my home-cooked portions have gradually increased to restaurant size and decided to put that assumption to the test by putting a frozen lean dinner in the shopping cart. The shot below compares the lean dish to my dinner plate … yikes!
My first response, “Is that all there is?” But this morning I used the lean dish to measure my typical breakfast portion, and it held (without cheating or mounding) …
- 3/4 cup of toasted whole grain oat cereal (recommended on the box for children under 4)
- 1/4 cup milk
- 1/2 each peach and banana
So breakfast isn’t the portion problem and lunch is usually a sandwich on multi-grain bread or a salad.
Dinner time is when most of the eating out occurs and is the portion control culprit! You should have heard the tummy rumbling last night when I finished the lean portion. At least I know where, or should I say when, to focus!
The lean dish will take up permanent residence on the kitchen counter while I wrestle my evening-time appetite to the proper size! And speaking of ‘size’, my portion-control goal is to get comfortably back into the lovely new swimsuit I purchased when I first arrived in Fort Myers a month ago!
Between Storms …
Breakfast in the cottage screen porch is delightful, more so when between violent storms. Liquid sunshine was all we could ask for this day. It’s an old cottage that sits on tall piers embedded in the Canadian Shield, six steps from the water. When thunder rolls over the lake, it rolls and rolls and rolls and you take it in physically, a vibration filling you up, head to toe. The cottage trembled numerous times during this particular series of storms, and the dog was terrified. When the thunder shook me awake at 2:30 am I admit to being scared myself, especially when the lightning struck the ground nearby twice. Thrilling, actually! This quiet moment between storms seemed golden by contrast, and we made the most of it.
What’s For Breakfast?
My favourite cottage meal … any time of day. A lip-smacking, comfort food loaded with carbs. A Dutch woman taught me this many decades ago, when I had my first apartment. A perfect meal when money was tight, and yet I still love it to this day, especially when I’m in the need for some comforting.
You can feed two people ’til they’re bursting with one each of potato (cubed), onion (chopped) and carrot (shredded), two eggs, three strips of bacon (diced). It’s a one-pan meal, cooked in layers, slightly more healthy if prepared in a non-stick pan.
First the onions for 3 minutes (brush the pan with a little olive oil if it isn’t non-stick); bacon until the fat is leached, drain off all the fat. Sprinkle the cubed potatoes on top of the onion and bacon mixture, add a little hot water, turn the heat down, cover with a lid. When the potatoes are fork tender, make two shallow wells and crack one egg into each. Sprinkle with the shredded carrot (leaving the eggs clear), salt and pepper to taste. Cover again and continue cooking. When the eggs are no longer clear … serve it up with your favourite toast.
A Healthy Concession …
I set out a big bowl of fresh fruit and pitcher of orange juice while breakfast is simmering.
Other interpretations of this theme you might enjoy viewing …
- Under the Oaks
- Stevie Reynolds
- Angelinem’s Blog
- This Man’s Journey
- 2011-On The Bench
- Mike Hardisty Photography
- Kath Eats Real Food
- A Busy Life of Leisure
- The Incredible Lightness of Seeing
- An Uneducated Palate
- Hurtling to 60 and Now Beyond …
- directionally impaired in life’s infinite possibilities
- MDC Photos