Affirmations · Breathe · Enough · family · lupus · Quotes · Random Stuff · Random Thoughts · Rest · thoughts · Uncategorized

Slow

Slowing down after a very busy couple of weeks. Thankful for today and rest.

Blessings.

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Bariatric Surgery - My Story · Cauliflower Rice · Dinner · Uncategorized · Vegetables · WLS

Cauliflower Fried Rice

This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds).  You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.

We buy the cauliflower rice already minced.  You are more than welcomed to google how to do that if you like, I don’t have that time.

I also cook this in my wok type skillet.  I begin with about a teaspoon of olive oil and heat the pan.  I cook this on high heat as well.  Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce).  Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan.  Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan.  Beat two eggs and add to the well.  Stir quickly, incorporating the rice.  Continue to stir and cook until the eggs are cooked.  Serve with some green onions on top and additional soy sauce.

If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through.  I have cooked this before with Chicken and with Shrimp (click for those recipes).

Enjoy.

 

Uncategorized · Bariatric Surgery - My Story · WLS · Asian · Vegetables · Dinner

Roasted Bok Choy

I am in love with this recipe.  The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.

But a bit of change for the vegetables as I add more garlic and ginger.  So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces.  Dry off with a paper towel or wrap them up in a paper towel and rest.  Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil.  Place the Bok Choy on the cookie sheet.  Drizzle the marinade over the top of the Bok Choy.Roast in a pre-heated 350 degrees oven for about 15-20 minutes.  If you would like to have these still crispy, so be aware of the time in the oven.  If you like them more done, just roast for a longer time.  I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.

Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.

Blessings.

Asian · Bariatric Surgery - My Story · Chicken · Dinner · friends · menu · Uncategorized · WLS

Japanese Style Chicken Thighs

We had a sweet, younger couple over for dinner, and they have been eating healthy.  I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).

The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)

Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice

For the chicken, I used boneless, skinless chicken thighs.  For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Mix everything together in a bowl except the salt, pepper and green onions.  Place the chicken in a the bowl and pour the sauce over.  Cover and let sit at room temperature for about 45 minutes to a hour.

Place chicken on a sheet pan (I cover mine with aluminium foil).  Sprinkle the chicken with the salt and pepper.Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.Sprinkle the green onions on the chicken.  Serve hot with the Bok Choy and Cauliflower Fried Rice.

We loved it, and our guests were very happy with the meal.  (Yay!)  I didn’t end up taking pictures of our plates (I had forgotten-ugh).

Blessings.

Bariatric Surgery - My Story · desserts · Fruit · Summer · Uncategorized · WLS

No-Bake Triple Berry Cheesecake Bars

I watch The Kitchen every Saturday, and most of the time, I end up making something from the show.  It isn’t always the same, as I modify most of the recipes, but this time it was really close.

No-Bake Strawberry Cheesecake Bars was the original recipe.  You can access it by clicking on the recipe.

Cookie crust:

2 cups shortbread crumbs (I used a box of Girl Scout Cookies – shortbread)

2 tablespoons sugar

1 stick unsalted butter, melted

Cheesecake Filling:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups of Triple Berry Frozen fruit

3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1 cup Cool Whip

I did have some fresh berries as well, and added them to the bowl with the sugar and lemon zest.  I let them set (at room temperature for about thirty minutes).Crush the cookies, and added the sugar and melted butter and mix together until incorporated.Press cookie mixture into a 9×9 casserole dish lined with parchment paper.  Note:  line the pan on all sides so that it won’t stick when frozen.Place the cream cheese into a blender add the berries, vanilla, and pulse until creamy.  Pour the berry mixture into a bowl, and add the Cool Whip (or whipped topping) by folding in.Pour the berry mixture on top of the cookie crust, and smooth.Place pan in the freezer until set (about 3-4 hours).Remove from pan (again, should have lined the entire pan, but it wasn’t too stuck).Use a warm knife to cut into squares (David did this for me as it was difficult to cut through).The pieces were large, so we ended up cutting them into more of bite size pieces.img_3479These can be stored in the freezer for up to a month (Ziplock container).  And for me, two pieces are the perfect size.

These really are simple, and no heating up the oven! Score!

Blessings.

 

encourage · Monday · Random Stuff · Random Thoughts · Uncategorized · Work-job

Holes

know your circle

A little Monday reminder (to myself) to be aware of who is in my boat.  We need to be aware of the people who surround us especially when times are difficult.  I have the tendency to rely on those who I think support me.  I am very trusting, and believe everyone is supportive.  Eh, oh well, I just keep rowing.

Do you have rowers or drillers?

Blessings.

Uncategorized

Cruising

After our Disney time, we went on a Royal Caribbean cruise on the Allure.  It was a wonderful time spent with David’s family.  Again, with a lot of selfies.

On the beach at Phillips-burg, St. Marteen.

 San Juan, Puerto Rico

David and I took a Sushi making class at Izumi. It was so cool. Definitely going to do this at home as I used to make sushi rolls in the past.

Formal night…hate my arms but love our outfits. I love dressing up, and this was huge for me to go sleeveless.

Second formal night…always feeling sassy!