It's Mellow Yellow Monday, usually I post something pretty, in a house full of men pretty is hard to find, but today well you'll see...
I can honestly say, I'm shocked. This is the breakfast, lunch, or supper of my eldest son. The pain in the neck eater. For 23years I had to come up with some awesome meals to please that pain, and here he is eating poutine, and coke for breakfast. I worried about nutrition, and vitamins and the absorption of all the nutrients in the foods I gave him, and acne and allergies , you name it I worried. The minute I'm not cooking for him, look what he replaces me with... KIDS!!!!!!
I had to try something with my Sunday roast. I like to put my roast in my cast iron roaster, for 500degrees F. for 45 min. then I turn it off and go to mass. By the time I return supper is ready except for the vegetables. This week I'm making a recipe that was delicious. I had a 3lb. roast not too fatty, rubbed some curry paste, about 1/3c. on it and put 'er in, since there was not too much fat I added 1c. water to the pan just before I put it in. When I returned home I removed my roast, rolling it ever so gently in the pan drippings getting some of the curry paste in. I then sliced my roast as thinly as possible, placed it a casserole and covered it to keep it warm. In a separate pan I made a rue, (2 tbsp. butter melted with a quick stirring and frying of about 2 tbsp. flour, I added the pan juices from the roaster, (some of which had the curry paste) stirring to keep it from getting lumps, and then I added 1 cup of coconut milk. By the time I did all this my potatoes were done and my steamed asparagus. Serve the warm roast with the sauce and your desired side dish. I prefer rice or couscous with my curry, but as my family don't like curry, I didn't rock the boat. I have no picture, they gobbled it, yes gobbled it all up. (what they don't know won't hurt them). Enjoy. I think it might be good with a cilantro garnish, but that might give away the curry secret. As it was the asparagus was a hard sell.
P.s. the curry paste I like to use is Hot, however, by the time you add all the other ingredients, it give the sauce just a nice flavour, you would not be overwhelmed with the curry flavour, that's why my boys didn't even know they were eating curry. I could have easily punched it up a few notches, but I was a good mommy and considered my boys.
FOR TODAY Outside my window...it's sunny, but cold. (my window is dirty, think I'll go wash it) I am thinking...when am I ever going to be finished cleaning. I am thankful for...to have slept in a little today. From the learning rooms...(if this applies) From the kitchen...veal cutlets with mixed vegetables I am wearing...my pjs. I am creating...a mess at the moment, just sorting through some candles. I am going...to return my library books I am reading...my Canadian Scrapbooker I am hoping...it gets warm enough for me to straighten my garden hose. I am hearing...my cat complaining about the window being closed. Around the house...I need to desperately hang some art on the walls. One of my favorite things...that first cup of coffee A few plans for the rest of the week:paint, visit my mom, bake a cheese cake. Here is picture for thought I am sharing...(add your picture here)
Missed Foodie Friday this week as well, so here it goes on Scrubbing floors Saturday. On many an occasion my sisters and brother and our kids and our spouses gather for special occasions or not so special. Sometimes the kids my three nieces who are close in age would visit with each other. My sister's daughter Jen is the eldest of the three girls and she would often set up a school room and be the teacher, "vocabulary improvement" would often be the topic. On one such occasion the word of the day was "constipated". Well for one of the younger of her students this was quite a mouth full and she just couldn't get it. So on her way out "the teacher" shortened it for her and said "remember today's word is "STUCK". Here's a recipe that ensures this never happens to you.
Six Week Bran Muffins
2c. all bran cereal 1 c. Crisco oil 5 tsp. Baking soda 3 c. sugar 1 quart Buttermilk 5c. flour 2tsp. salt 4eggs 1 c. raisins Add all dry ingredients in large bowl. Add eggs, milk, and oil. Mix well (don’t beat) Store in covered container in fridge until ready to bake (as long as six weeks). Bake @ 400 degrees F. for 20 min. in well greased muffin tin.
My youngest son (we'll call him S. Vincent) loves to eat his lunch out at school by Thurs, he's had enough. I swear pizza is flowing through his veins. Anyway he always talks about Popeye' I'm thinking when did we ever see Popeye eat shrimp or chicken it was spinach. So here's my inspiration for POPEYE's healthy menu. Fat chance. I've never eaten at |Popeye's and I probably will never, since I have such issues with eating fast food chicken, but bom appetit.
Red Pepper Chicken with Spinach and Pine Nuts
This my adaptation of a recipe from Guiliano Bugiallis crunchy and colourful “Calamari in Zimino, squid with spinach, (I don’t do squid, but I love spinach) the recipe also calls for the use of olive oil, well if you watch Dr. Oz you know that when you heat olive oil it becomes a trans fat, not to mention that I don’t care for the smell of hot olive oil.I use my olive oil to dip the bread, I’m not suppose to be eating and to toss the salad.
4 boneless/skinless chicken breast, cut into strips
Mix together the following and marinade the chicken
½ c. white wine
2 tbs. paprika
½ tsp salt
½ tsp pepper
¼ -1/2 tsp. crushed red pepper flakes
1 ½ lbs. spinach cooked and squeezed out.
In a wide skillet or wok, heat oil, add chicken and marinade and stir fry 3 minutes. Remove and keep warm.
2 pkgs. Lady Fingers, 1/4c.(or more) brandy or cherry brandy, or any liqueur you like (I like to use amaretto) 8oz. cream cheese 1/2 c. sugar 1 pint whipping cream (2c.) before it's whipped. 1 tsp. vanilla 1 tin cherry pie filling
Brush Lady Fingers with brandy. Line the sides of a 9" spring form pan with the lady fingers facing out towards the pan.(If you think you'd like a crust on the bottom, and you have enough cookies place the brushed cookies to make a bottom layer, it will not fill it entirely because the pan is round, but it looks very nice when you cut your slices and you have these lovely little surprises throughout, but this is optional.)
Beat whipping cream with vanilla until firm, set aside. In another bowl beat cream cheese, sugar until smooth, fold in whip cream mixture. Spread 1/2 the mixture inside the lady fingers, top with lady fingers and spread remaining mixture over. Refrigerate, for 24hrs if possible, but at least 4hrs. Spread cherry pie filling just before serving. Refrigerate any leftover, which there will not be any. Enjoy.
*P.S. If you decided to put cookies on the bottom, try to arrange the middle layer of cookies in a different direction it give the slice of cake a marble effect, very pleasing. DO NOT REMOVE RIM FROM PAN UNTIL YOUR CHERRY PIE FILLING IS ON TOP AND IT TOO HAS BEEN REFRIGERATED FOR AT LEAST ONE HOUR. My sister-in-law always says her cookies fall away from the cake, I have never had that happen to me, but if for some reason you feel this might, (could happen if you take the cake out of the fridge too soon.) tie a ribbon around the cake an then cut. My kids always love that part, they want me to tie a licorice string around so they can eat it. But they are weird.
P.P.S. I don't have a photo of this cake it is never around long enough for me to focus.
It's Mellow Yellow Monday in the kitchen as well, you can tell I'm thinking of my weight, (Mushrooms in my Irene's Desk post, and spahetti in my kitchen) truth be told we eat little pasta these days, my pasta kid moved away to school and hasn't come home very often, I make pasta only when I'm lonely for him, (which is always) but I'm getting better at controlling the pasta diet. Anyway this is a favorite of his and mine around this time of year, when I think we might be getting scurvy because of the long winter. (another thing my pasta kid worried about) This recipe is from the foodnetwork, by Giada De Lorentas (isn't she beautiful)
Ingredients
* 1 pound spaghetti * 2/3 cup olive oil * 2/3 cup grated Parmesan * 1/2 cup fresh lemon juice (about 3 lemons) * Salt and freshly ground black pepper * 1 tablespoon lemon zest * 1/3 cup chopped fresh basil leaves
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
roasted cauliflower with curry and red vinegar
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[image: roasted cauliflower with curry and vinegar]
Posting a recipe for this dish feels like cheating. It's not really
complicated. You probably have mos...
