Mind-Blowing Fact of the Day: Eggplants are actually berries. Isn’t that weird? There’s more where that came from on this page about fruits and veggies.
Tag: food
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Sushi Boats!
The Snook and I had to head back to our old neighborhood Newtown this morning and we noticed a new restaurant: Sushi Boat! As far as I can tell, it’s just like a sushi train except the food floats on little boats in a channel. (It sounds like that crappy duck game we used to play at my Mom’s company picnic that consisted of picking up a rubber duckie and winning the prize that corresponded with the number written on its bottom. Not a lot of skill involved there.) I think we’re going to have to investigate this one further.
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Adventures in Food Preparation
As you can see from the photos below, the Snook and I have been makin’ pickles. Specifically, we’re making sun dills. My mom used to make them when I was a kid and I loved them, so a few months ago we planted cucumber seeds in the garden. As with everything else we planted, they went berserk. Last weekend the Snook noticed that I had three big fat ripe ones. Here you can see the before and after shots. Now we just need to leave the jar in the sun for a couple days and I’ll be eating ice cold fresh pickles by Monday!
Also, we tried out a great new sausage and bean stew for dinner tonight. It’s sorta like a cross between chili and gourmet beanie weenies. It’s not exactly the most Atkins-friendly dish but it’s an awesome winter warmer. (Why we made it in the height of Indian summer is a mystery even to me.) It even involved fennel, which I didn’t think I liked.
This recipe is courtesy of my friend Kiri, with a few small adjustments by the Snook and myself…
Sausage and Bean Stew
4 thick Italian style sausages
2 tablespoons olive oil
1 onion finely chopped
3 cloves of garlic, crushed
1 large bulb of fennel, trimmed and finely chopped
1/2 teaspoon dried chili flakes
1 tablespoon tomato paste
400g tin chopped tomatoes
440g can canellini beans, drained and rinsed
1/2 cup chicken stock
1 small sprig rosemary
2 tablespoons chopped flat leaf parsley
Shaved parmesanPlace sausages in a saucepan of cold water and bring to the boil, reduce heat to medium and simmer for two minutes, then drain well. When cool, cut on the diagonal into 2cm pieces.
Heat olive oil in a heavy-based flameproof casserole, add sausage pieces and cook over medium-high heat until browned, then drain on absorbent paper. Reduce heat to low-medium, then add onion, garlic, fennel and chilli to pan and cook stirring occasionally for 15 minutes or until soft and then stir in tomato paste and cook for another five minutes. Add tomato, beans, stock and rosemary, cover and cook over low heat for 20 minutes. Stir in sausage pieces and parsley and season to taste. (Pull out the rosemary.) Serve topped with parmesan with a crusty bread on the side.
Note: The Snook felt that this was a little too much chili, so next time we’ll probably use about half that much. If you’re scared of fennel (like I was), don’t sweat it. The strong licorice-ness really mellows out in the cooking and it ends up complimenting the spiciness nicely. (Incidentally, the fennel was labelled “aniseed” in my greengrocer in case you have trouble finding it.)
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Three new things.
Happy Valentine’s Day! The Snook and I celebrated with a night on the town. I did three new things that I’d never done before:
- I ate a raw oyster! Seriously! With just a bit of lime juice! And I didn’t die.
- I went to Star City, which is my first casino visit ever. It was insane. We didn’t bet anything.
- We took the light rail home. Not exciting, but still a first for me.
What did you do?
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Rice Krispie Hearts for Valentine’s Day
I decided to make some treats for the office tomorrow to celebrate Valentine’s Day. I did the usual Rice Krispie recipe but substituted pink marshmallows (strawberry flavor) instead of plain. That wasn’t quite pink enough, so I also stirred in a fair bit of red food coloring. They’re quite gruesome now, don’t you think? I also stirred in a bag of white chocolate chips which I hoped would remain whole but instead they just melted into the rest of the cereal. It’s fine; they still taste good. The hardest part was punching the damn things out with the heart-shaped cookie cutter. I tried to do it while they were still warm (so I could mush the leftover bits back together to make more treats) but they cooled rapidly and I had a hell of a time cutting them out. Still, they’re kinda cute and it’s always fun to put the whole office into sugar shock first thing Friday morning… -
Atkins overweight?
Before anybody sends it to me, yes, I’ve seen the story about how Dr. Atkins was supposedly obese. To be honest, I’m not really convinced by either side’s arguments there. The health information was leaked by a “pro-vegetarian” group with an obvious bias, but then again, the Atkins people have a financial interest in protecting his reputation. It’s confusing. Also, if he really did weigh that much, did they doctor the photos they used on his books? Because he certainly doesn’t look that fat in them.
At any rate, y’all shouldn’t worry about me. I had my blood pressure checked yet again last week and my doctor pronounced it “excellent”. Unfortunately I’m still a chunker, but I’m a lot less of a chunker than I was two years ago. I’ve got a new personal trainer who’s started me on a weightlifting routine. My body-fat percentage is a shocker – How can a third of my body be fat? That’s ridiculous – but we’re working on that. I’m even drinking protein shakes with milk now to speed recovery in my new badass muscles. Also, the Snook and I have each eaten our weight in cherry tomatoes in the past two weeks so we’re chock full o’ vitamin goodness. In summary: Don’t worry, kids; we’re not gonna keel over and hit our heads on the sidewalk anytime soon.
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Atkins
Crud. Not only did the Herald not publish my letter, they sent me a really stupid response too.
My Letter:
As an Atkins dieter myself (and twenty kilos lighter because of it), I’d like to say thanks for your great even-handed article. Unfortunately Mr. Matthews got one fact glaringly wrong – the Atkins plan does NOT instruct dieters to eliminate all carbs from their diets. This is impossible. Instead you are urged to reduce your daily intake of carbs to 20 grams for the first two weeks, after which you start increasing gradually. Atkins’s detractors (who rarely seem to have read his books) often imagine that we eat nothing but steak and eggs at every meal. Trust me; even at 20 grams you can still eat several cups of vegetables a day… You just can’t have them in the form of a salad sandwich.Their Reply:
Many thanks for the information. The article came from a UK newspaper. The column accompanying it did make the point it was a low, rather than no-carb diet.How crappy is that? I was responding to this direct quote from the article: “To trigger this effect, Atkins dieters are instructed to begin by eliminating all carbohydrates from their diet, forcing their bodies to get energy by burning up fat reserves instead.” It clearly says “all”. That’s a MISTAKE, and it’s exactly the kind of MISINFORMATION that leads to knee-jerk negative reactions. Grrr. I might have to send them another message.
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Moussaka
I was feeling rather domestic-goddess-like tonight, so I had a quick squiz through the Atkins website to find a new low-carb recipe to try. I settled on Shortcut Moussaka, mostly because we had some baby eggplant in the fridge we needed to use up. It was great. I got to the butcher’s too late to get mince lamb so I had to substitute regular beef, but that didn’t seem to hurt. I was surprised at how well the whole thing sorta stuck together. I was expecting it to just be a big sloppy mess. Instead it came out in fairly well-defined chunks, like lasagna. Must’ve been the layers of cream cheese. Anyway, this one is highly recommended. (Especially for you newbies buckling under the Induction restrictions…)
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Mackerelly
Weight Watchers Recipe Cards from 1974. That’s seriously the funniest thing I’ve seen on the Web in a while. I’m going to be saying “Mackerelly” for days. (Link courtesy of Kim.)
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Mac & Cheese
For the most part, the Snook and I are so similar that I just kinda forget that we grew up in different countries. Every now and then, though, I make a startling discovery, like the fact that he’s never eaten Kraft Macaroni and Cheese before. How weird is that? Luckily the box my Aunt Deb sent me for Christmas made it through quarantine, so I was able to initiate him into the realm of crap budget pasta dishes tonight. It was just inconceivable to me that he’d never experienced the joys of elbow macaroni and day-glo orange cheese powder before. I’m happy to report that – though he initially thought it had a “strange aftertaste” – he quickly wolfed down his portion. Another bridge crossed…
