Lucky us! We have a hiking trail in our neighborhood.
Despite this year's wet June (that remind me of the Junes from my school years), Youngest and I have managed to hike the trail at least a few times each week. The trail is about 1.3 miles (one way) with an elevation gain of 374 feet. All in all, it's a nice little daily workout and the dogs love the smells.
Yesterday, the hike was more work than usual for me--either due to a few days break or the humidity. My huffing, puffing, perspiring and trying to keep up with F, made me flash back to a much different time. And it wasn't all that long ago. Early 2012?
"Is this the girl I pushed in a wheelchair for 4 plus years? The girl whose lungs were never supposed to regain their youthful capacity? The girl so many doctors decided didn't want to get better?" (Okay, I better stop. I feel the old white coat anger rekindling.)
She still hasn't learned what began that life pausing event and it's still not gone. We may not have found a doctor curious enough to keep on digging, but we did find one who truly wanted to dampen her pain.
And where am I? Trailing along behind her.
As it should be.
Thursday, June 27, 2013
Wednesday, June 26, 2013
What's for dinner? Cornmeal Waffles and F's chicken chili
Last night F found her dinner inspiration in the leftover oven roasted chicken she baked for us the night before. I'm always impressed. A sandwich is what leftover chicken inspires in me. :)
She found the cornmeal waffle recipe below on King Arthur Flour website. Her chili recipe lives in her head, a product of her memory plus years of trial and error.
I've included an additional link below that includes another waffle recipe without spices, along with a chili recipe that most resembles F's.
Enjoy!
from King Arthur Flour
These cornmeal waffles are good if made without the Mexican spices and eaten with syrup, but even better made spicy and served with a simple chili con queso dip. Leave out the "optional" ingredients if serving the waffles with berries, fruit compote or syrup.
1 3/4 cups buttermilk
2 eggs
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh chives; if using dry, use 3 tablespoons (optional)
2 to 3 teaspoons ground cumin (optional)
1 teaspoon ground chipotle pepper, or 1/4 teaspoon hot pepper sauce (optional)
3 tablespoons dried tomato or bell pepper flakes (optional)
Chili Con Queso
1/2 cup prepared salsa
8 ounces cream cheese
1 cup grated Monterey Jack cheese
1 bunch scallions, sliced (about 1/4 cup)*
10-ounce package frozen, chopped spinach, defrosted and squeezed dry
*Use the white part and part of the green, about 4 inches total of each scallion.
Waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming. Yield: about ten 8-inch round waffles.
Chili Con Queso: Heat together, over low heat, the salsa, cream cheese and grated cheese, cooking and stirring until the mixture is smooth. Stir in the chopped spinach and scallions. Serve in a fondue pot or chafing dish to keep the mixture fluid; it'll thicken as it cools. Refrigerate any leftover sauce; it makes a wonderful dip for tortilla chips, or spread for a wrap sandwich.
Saturday, May 25, 2013
It's what's for breakfast or solo dinner
Call it following a desire to put healthy beans in my mouth while honoring an egg craving at the same time, or call it a lazy slightly uninspired cooking experiment. Personally, I thought it was tasty and I'm still totally convinced it was mostly healthy.
medium to small skillet, preheated
Olive oil
1 can rinsed black beans
chili powder and cumin to taste
2 cloves minced garlic
(possible additions for another time: 2 Tbsp each of diced red pepper and onion)
2 eggs stirred
2-3 Tbsp of favorite salsa (I used Emerald Valley)
1/4 c shredded cheese of choice (I used sharp cheddar)
Preheat skillet over medium high heat. Add just shy of a Tbsp of olive oil, add onion and red pepper. Saute for 1-3 minutes, until onions are translucent. Add drained black beans. Stir until heated through. Add garlic, salt, pepper, chili powder and cumin. Stir for 30 seconds to a minute to release flavors. Turn heat down to medium-medium low before adding eggs. Add eggs and salsa. Stir until cooked to your liking. Remove from heat and sprinkle with shredded cheese. Let sit for a minute or two and serve.
This created a healthy portion for one. Would be plenty for two with the addition of toast and fruit.
medium to small skillet, preheated
Olive oil
1 can rinsed black beans
chili powder and cumin to taste
2 cloves minced garlic
(possible additions for another time: 2 Tbsp each of diced red pepper and onion)
2 eggs stirred
2-3 Tbsp of favorite salsa (I used Emerald Valley)
1/4 c shredded cheese of choice (I used sharp cheddar)
Preheat skillet over medium high heat. Add just shy of a Tbsp of olive oil, add onion and red pepper. Saute for 1-3 minutes, until onions are translucent. Add drained black beans. Stir until heated through. Add garlic, salt, pepper, chili powder and cumin. Stir for 30 seconds to a minute to release flavors. Turn heat down to medium-medium low before adding eggs. Add eggs and salsa. Stir until cooked to your liking. Remove from heat and sprinkle with shredded cheese. Let sit for a minute or two and serve.
This created a healthy portion for one. Would be plenty for two with the addition of toast and fruit.
Thursday, May 16, 2013
I Drive Your Truck story from NPR
Crying in the car is something I try hard not to do, but sometimes it just can't be helped.
"A Songwriter And An Army Dad Share One Touching Story" by NPR Staff
and here's the link to the story that inspired the song.
.
"A Songwriter And An Army Dad Share One Touching Story" by NPR Staff
and here's the link to the story that inspired the song.
.
Monday, March 11, 2013
Curried Chicken and Cauliflower Stir-Fry
The recipe below is what F started with.
Here's a list of the changes she made:
She roasted the head of cauliflower, instead of steaming it as directed
Added cumin, coriander, cayenne and upped the curry.
She served it over rice.
Delicious!
(here's a link and another to a few other cauliflower recipes)
Curried Chicken and Cauliflower Stir-Fry
December 1, 2010
4 servings Ingredients:
• 2 to 3 tablespoons olive oil
• 1 pound boneless, skinless chicken breast halves, cut into thin strips, about 1 1/2 inches long and 1/4 inch thick
• 1 bunch scallions, white and light-green parts, cut crosswise into thin slices (1 cup)
• 3 medium cloves garlic, finely chopped
• 2-inch piece peeled ginger root, finely minced or grated (1 tablespoon)
• 1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste
• 2 teaspoons mild curry powder, or more to taste
• Salt
• 1 cup low-sodium or homemade chicken broth
• 1/2 head (1 pound) cauliflower, stemmed and cut into bite-size pieces (no more than 3/4 inch)
• Water
• Leaves from about 1/3 bunch cilantro, chopped (3 tablespoons)
Directions: Heat 2 tablespoons of the oil in a wok or large, shallow skillet over medium-high heat until the oil shimmers. Add half of the chicken; stir-fry for 2 to 3 minutes, until the chicken loses its raw look. Transfer to a clean plate; repeat with the remaining chicken and transfer it to the plate.
With the wok or skillet still over medium-high heat, add the scallions; cook for 30 seconds, stirring. If the pan is dry, add oil as needed. Add the garlic and ginger; cook for 30 seconds, stirring. Add the tomato paste, curry powder and salt to taste; cook for 30 seconds, stirring.
Pour in the broth; stir to thoroughly to coat the ingredients, then add the cauliflower pieces and cover, adjusting the heat to medium or medium-low so the liquid maintains a low boil. Cook for 8 to 10 minutes, until the cauliflower pieces are tender.
Return the chicken to the wok or skillet; stir to coat with the sauce. If the sauce seems too thick, add water as needed. Cover and cook for 3 to 4 minutes, until the chicken is cooked through. Remove from the heat. Stir in the cilantro. Serve immediately.
Recipe Source:From Nourish columnist Stephanie Witt Sedgwick. 240 calories, 9g fat, 2g saturated fat, 65mg cholesterol, 230mg sodium, 11g carbohydrates, 4g dietary fiber, 4g sugar, 31g protein. Tested by Stephanie Witt Sedgwick for The Washington Post. E-mail the Food Section at food@washpost.com with recipe questions. © 2013 The Washington Post Company
Here's a list of the changes she made:
She roasted the head of cauliflower, instead of steaming it as directed
Added cumin, coriander, cayenne and upped the curry.
She served it over rice.
Delicious!
(here's a link and another to a few other cauliflower recipes)
Curried Chicken and Cauliflower Stir-Fry
December 1, 2010
4 servings Ingredients:
• 2 to 3 tablespoons olive oil
• 1 pound boneless, skinless chicken breast halves, cut into thin strips, about 1 1/2 inches long and 1/4 inch thick
• 1 bunch scallions, white and light-green parts, cut crosswise into thin slices (1 cup)
• 3 medium cloves garlic, finely chopped
• 2-inch piece peeled ginger root, finely minced or grated (1 tablespoon)
• 1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste
• 2 teaspoons mild curry powder, or more to taste
• Salt
• 1 cup low-sodium or homemade chicken broth
• 1/2 head (1 pound) cauliflower, stemmed and cut into bite-size pieces (no more than 3/4 inch)
• Water
• Leaves from about 1/3 bunch cilantro, chopped (3 tablespoons)
Directions: Heat 2 tablespoons of the oil in a wok or large, shallow skillet over medium-high heat until the oil shimmers. Add half of the chicken; stir-fry for 2 to 3 minutes, until the chicken loses its raw look. Transfer to a clean plate; repeat with the remaining chicken and transfer it to the plate.
With the wok or skillet still over medium-high heat, add the scallions; cook for 30 seconds, stirring. If the pan is dry, add oil as needed. Add the garlic and ginger; cook for 30 seconds, stirring. Add the tomato paste, curry powder and salt to taste; cook for 30 seconds, stirring.
Pour in the broth; stir to thoroughly to coat the ingredients, then add the cauliflower pieces and cover, adjusting the heat to medium or medium-low so the liquid maintains a low boil. Cook for 8 to 10 minutes, until the cauliflower pieces are tender.
Return the chicken to the wok or skillet; stir to coat with the sauce. If the sauce seems too thick, add water as needed. Cover and cook for 3 to 4 minutes, until the chicken is cooked through. Remove from the heat. Stir in the cilantro. Serve immediately.
Recipe Source:From Nourish columnist Stephanie Witt Sedgwick. 240 calories, 9g fat, 2g saturated fat, 65mg cholesterol, 230mg sodium, 11g carbohydrates, 4g dietary fiber, 4g sugar, 31g protein. Tested by Stephanie Witt Sedgwick for The Washington Post. E-mail the Food Section at food@washpost.com with recipe questions. © 2013 The Washington Post Company
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