Bariatric Surgery - My Story · cheese · Chicken · comfort food · food · FoodTV · friends · Fruit · Ham · Lamb · Pork · Recipes · Sauce · Uncategorized · WLS

Cherry Bourbon Sauce

I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them.  I can’t eat very many, so I needed to look for something to do with the majority of them.  I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.

I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker.  I know, most people don’t own one of those either.  I discovered that you can use a large paper clip (opened up).  It worked.  It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following:  cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper.  David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels).  Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf.  Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars.  I partially filled two jars.  One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks.  This will keep in the refrigerator for over a month, and can be served with cheese, or meat.

I am super excited to try this…with another post.

Blessings.

 

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Anthony Bourdain · Depression · food · FoodTV · lupus · Parts Unknown · Uncategorized

Anthony Bourdain

Again.  This has to stop.  Please call someone – anyone for help.

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If you’re struggling, please know you are never alone. Reach out. Call the National Suicide Prevention Lifeline ‘1-800-273-TALK (8255)’. 

As I love all things food, I truly loved watching Parts Unknown.  We would binge watch especially when I was couch bound due to my fatigue/joint pain from Lupus on the weekends.  I would watch for hours, and then become suddenly inspired to try to come up with something new in the kitchen.  This didn’t always work, and sometimes we would order out Chinese food.

Bourdain’s personality, ego, and at the same time, humility was inspiring to watch as he mingled with the people in the places he explored.  He would showcase cooks, farmers, and family members–just what I would consider everyday people.  But he would expose them for the greatness that they truly are.  He saw that greatness in them.

Thank you for that sir.  We will miss you.

Again, so many of us struggle.  Please call and talk to someone —anyone.

 

 

 

 

FoodTV · Fried Rice · Recipes · Uncategorized

Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice

The other day, I cooked the Chicken Cauliflower Fried Rice using Katie Lee’s recipe at the Food Network.

So, I was craving it again, but I had shrimp, and sugar snap peas.  It turned out just as yummy as the chicken, but I think I like this one better.

The preparation and set up was the same.

I partially cooked the shrimp.

Then processed the garlic, ginger paste, and vegetables like before.

Added the shrimp back in when the vegetables were soft.  Also, added the cooked egg.

We still had some egg rolls left, so I served it with those.  I really liked the freshness of the shrimp with the sugar snap peas, and carrots.

 

Everyone gave it yummy reviews.

Blessings.

Bariatric Surgery - My Story · FoodTV · Recipes · Uncategorized · WLS

Chicken Cauliflower Fried Rice

 So I have been wanting to make this for a while.  After my doctor’s appointment today, I came home and made it.  Well, my version of it.

This is Katie Lee’s recipe on Foodnetwork.com:

Chicken Cauliflower Fried Rice

  • 1 medium head cauliflower, stem removed
  • 3 teaspoons canola oil
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and grated
  • 1 cup frozen mixed peas and carrots, thawed
  • 1/4 cup thinly sliced scallions
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
  • 2 tablespoons sesame oil
  • 2 cooked chicken breasts, diced (I used a rotisserie chicken)
  • Hot sauce, for serving, optional

Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.

As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

I used minced, frozen cauliflower (super short cut).  I also cooked the chicken (thighs, sauteed with salt and pepper).  And I didn’t have frozen peas or carrots.  I had onion, broccoli, and carrots.  I did blanch them before adding them.  I didn’t have fresh ginger either (ha – I know) but had the paste kind.  But I followed Katie’s instructions.

Even with all of my changes, it turned out really good.  David and Carmen both liked it, and David even said we could have this every week.  Minced cauliflower is now my friend.  Although I think I will keep the shortcut and buy it already minced.

Blessings!

Day 8 · FoodTV · Frittata · Giada · Giada de Laurentiis Frittata · lifestyle change · NoBloPoMo 2012 · Prism Diet

Frittata

NoBloPoMo 2012 – Day 8

Frittata…

I love watching the Food Network. Love it.  If I am home,  it is on,  if only for background noise.  I was watching it the other day, and Giada came on.  She is a wonderful cook and teacher.  I think this because, after watching her show on a Frittata, and how simple it was, I thought I could modify it for my Prism diet.

Giada’s recipe called for 8 egg whites and cream…  Giada de Laurentiis frittata recipe 

My version:

1 cup Egg Beaters whipped
1/2 cup Parmesan cheese shredded
2 cups Arugula fresh
1 green onion chopped
3 oz smoked salmon chopped (be easy not to break up the salmon)
Salt (be careful due to the smoked salmon and Parmesan cheese) and Pepper to taste
Pam cooking spray

Heat a non-stick skillet (use a pan you can place in the oven) to medium -high heat.  Also, turn your oven on to 350 degrees. 

Spray your pan, and saute the green onion for about a minute.  Then add the Arugula and wilt (saute for about 3-4 minutes, don’t move it around too much).  I poured the eggs (whipped) in gently not to disturb the Arugula.  When the egg is slightly cooked around the edges, place the salmon in gently.  Sprinkle Parmesan cheese over the egg.  Add some black pepper.  Place in the oven to finish off the cooking for about 15-20 minutes or until the top is golden brown.

You can have this entire Frittata for 280 calories (if you use the 80 cal smoked salmon 3oz and egg beaters)!!!

Not the best of photo’s…but you can still see all of the goodness.

Enjoy!
Jerry Ann