A Life, Lived

Kale, Lentil, and Chicken Soup

Winter is a time for hibernation for many folks. Sure, there are those who like to hit the ski slopes - we are not those people. We're happy to head out for a walk on a snowy night but we're just as happy to don sleep pants and lounge about in front of the fireplace.  

December keeps one busy as  a beaver with the head-on rush to Christmas and New Years. Once the decorations are stowed for another year, the tree dragged to the curb, and the gifts tucked away  . . . January arrives. At times it is like running into a brick wall with the full-stop it can provide.

The natural solution is the sleep pants, fire, glass of vino one listed above.

We set 'winter goals' to combat this tendency. These are generally long put off tasks that will keep us busy and focused.= and help us beat the post-Christmas blahs.

The cleaning of the basement was the main goal for this post-Christmas Season. Our basement was beginning to look like an episode of hoarders. Boxes were piled upon boxes. Pathways through the piles were forming. Piles seem to multiply over night. Something needed to be done.

Of course the last weekend in January rolled around and nothing had happened - well, nothing except for the piles growing ever larger. We decided on Friday that we would have to correct this and went at the task with a vengeance yesterday (as if to conpensate for the fact that we had been lazy as all get out for the past few weeks).

When it came time for lunch I wanted something hot and hearty (I bet you were wondering how I'd pull this around to food weren't you?) I wanted something healthy. I wanted something chock full of vegetables to help with my Cooking Light challenge for January.

I decided upon this soup recipe that I discovered in a Better Homes and Gardens 'Eat Well, Lose Weight cook book which I don't recall ever having used before. It had lots of what I was looking for . . . carrots, onions (I added celery as well), kale (with its jolt of vitamin K and healthy serving of fiber), lentils, and tomatoes. Yes, it fit the bill!

Easy to prepare, this soup was on the table in less than an hour. It was amazing . . . healthy never tasted so darn good.

It was the perfect soup to combat a day of heavy work in the basement, beat the post-Christmas blahs, and to bid adieu to National Soup Month!

Kale, Chicken, and Lentil Soup

Nonstick cooking spray 
1  cup  chopped onion
1  cup  coarsely chopped carrots
2  cloves  garlic, minced
6  cups, non-fat,  reduced-sodium chicken broth
1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
4  cups  coarsely chopped fresh kale (about 8 ounces)
1/4  teaspoon  black pepper
2  cups  cubed cooked chicken (about 10 ounces)
1  14.5 oz  can non-added salt, diced tomatoes, undrained
2/3  cup  dry brown lentils

In a large saucepan heat oil over medium-low heat. Add onion, carrots, and garlic (this is where I added 1 cup of chopped celery). Cook, covered, for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add broth, lentils and dried basil (if using dried as compared to fresh) to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in kale and black pepper. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.

Stir in chicken and undrained tomatoes.  Simmer, covered, for 5 to 10 minutes more or until kale and lentils are tender.

Stir in fresh basil (if you're lucky enough to have some in your kitchen in the dead of winter).

Makes 6 - 1 2/3 cup servings.

Martha Stewart's Lighter Sesame Chicken

It is funny how the entire foodie world seems to look at the scales in january and recoil in shock.  .  . magazines, TV shows, and e-mail all are full of 'light' recipes. It really is wonderful for those of us who also hopped on the scales after New Years and had a nervous breakdown.

One of the e-mails that popped into my in-box first thing in the New Year was from the fine folks at Martha Stewart - it contained a extensive collection of light recipes from Every Day Food. I printed off about 5 of them. They don't promise to be light or low-calorie . . . they are 'lighter' which in my world of balance is just fine thank you very much.

Paul happened to see the print outs and decided to make this recipe for light sesame chicken on Saturday. I was curious to see how it would work out. I have had sesame chicken and it sure as heck was NOT light. What I remembered was succulent pieces of chicken covered with batter and fried and them doused with a wonderfully sweet sauce. Delicious . . .YES. Low-fat? NOPE!

The recipe from the folks at Martha Stewart  is different from the traditional . . . the chicken is sauteed in a little oil instead of deep fried. The less-sweet sauce has fewer calories than a standard recipe, and, nutritionally, the brown rice beats white.

So how did it work out? The chicken actually was amazingly crispy and tasted similar to the sesame chicken you’d get in a restaurant, but wasn’t so heavy and filling. Plus, brown rice is healthier than white and the fresh broccoli is obviously fabulous for you!

Lighter Sesame Chicken

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Photo Hunt Standing

This week's Photo Hunt theme is 'standing'. This picture was taken last summer (hard to remember those days as we're buried under snow right now) when we went for a hike at Crwford Lake. We hiked along the escarpment.  I liked the way these trees seem to be standing right on top o f the rocks.

 

Pear Salad with Proscuitto and Mint

This month's Bon Appetit magazine had a great sounding recipe - Pear Wedges with Prosciutto and Mint. Essentially it consisted of thinly sliced prosciutto, pears, and a sweet vinaigrette sprinkled with mint. I had some arugula in the fridge calling out to be eaten so it was decided to make this a salad.

Like Italian classic prosciutto and melon, this dish combined sweet fruit with the tangy saltiness of the meat. Serving this up on a bed of arugula made for a wonderful first course for dinner the other night. If you're looking for a wonderful starter for a special dinner . . . don't look any further!

Pear Wedge Salad with Proscuitto and Mint

1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon Sherry wine vinegar
1/4 teaspoon aniseed, lightly crushed
2 tablespoons sliced fresh mint, divided
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
Thin prosciutto slices
2 cups arugula leaves

Arrange the arugula on two plates.

Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.

How to Save Money on Flights

 
I recently booked the flights for our trip to Italy in October. Three weeks ago, when I first looked at the prices, it was $ 1500 per person. I checked on Thursday and it was $ 1018. I hummed and hawed . . . would it go lower? In the end I decided that the $ 500 savings per person was too much to resist and I pushed the 'buy' button! Heck, $ 500 is a heck of a lot of gelato my friends!

Today I found this on the Toronto Star website. It is a blog post by a young writer who often has great tips for how you can save money and still do the things that you love. Here he writes about how to save money on flights (in the event you aren't lucky like I was . . .)

Why you should buy airline tickets at midnight Tuesday

Adam Goodman

Travel is a big part of my life. Last year I visited five countries on three continents. However, with a  mortgage to pay dfown, some additional thought will be required to plan a vacation and reduce travel costs.

Here are some tips you might find useful:

Use a phone, not the internet. Last year I discovered that the best deals aren’t always online. After finding a competitive airfare online, I decided to call a travel agent. She was able to beat every online fare I found by over $300. I now call my travel agent to get a quote before searching online.

Buy tickets at midnight Tuesday: Airlines generally run sales over the weekend. At the end of the weekend, the seats offered at the sale price are taken out of circulation. They are not available at any price on  Monday and Tuesday before they are repriced and added back into the data base at the regular price.

According to friends who work in the travel industry, this computerized update usually takes place between midnight Tuesday and and 2 a.m.Wednesday. During those two hours all discounted tickets are sitting there awaiting the update. That's a good time to look for deals you might have missed.

Get in the car and drive. My favourite place to travel is Asia. Recently, I discovered that Michigan can be just as interesting as Shanghai. With the dollar at par, now is a great time to explore the US. If you are a foodie like me, consider doing a food tour based on Diners, Drive-ins, and Dives.

Book it last minute. Almost every online travel site has a last minute section with discounted prices. Sites like hotwire.com, which don’t reveal your final selection until after you pay, can offer a deep discount on luxury hotels. While I was paying down my student debt, I used this option to book overnight urban getaways for under $100.

Make it professional. Several of my friends are photographers who travel the world and occasionally take a picture. This allows them to write off a portion of the trip as a business expense. Try to co-ordinate your vacation with something work related. You can either pay for the trip through work or write it off as an expense.

Frank Stitt's Fennel Sausage and Ricotta Sruffed Shells

Just before Christmas this year a box from amazon.com arrived. I assumed that it was something that I had purchased online and tucked it away in the gift closet. Later I discovered that it was a gift from our favourite southern gals - Sandi and Gail. Opps Anyway, once we realized what had happened we ripped the box open and found a cookbook by the chef who has been called Alabama's favourite son.

Stitt studied Philosophy in Berkley in the 70s. Hooked up with Alice Waters, worked a spell at Chez Pannise and the rest, as they say, is history. Returning to Alabama he settled in Birmingham where he has opened up three restaurants.

This book is a collection of recipes from his Italian restaurant: Bottega. Here he serves traditional Italian food with a southern twist (which, I suppose would render the traditional descriptor superfluous).

Last weekend Paolo determined that it was time to 'crack the cover' and try out our first recipe from the book. The one that caught his eye was simple but delicious sounding. It would also allow me to use up the oversupply of ricotta I had in the refrigerator. Double score as far as I am concerned!

This recipe is easy to follow (cook pasta, cook sausage, drain, stir in ricotta, stuff shells, dump on cheese,  bake, eat) but yielded fabulous results. Imagine my joy on saturday when after a long and tiring day I sat down to these stuffed shells, some crusty rolls, a crisp green salad, and a full-bodied red wine. Va bene.

Baked Shells with Ricotta and Fennel Sausage

1 pound large pasta shells
1 T olive oil
3/4 fennel pork sausage, casings removed
2 cups marinara sauce
1 cup ricotta
1/2 cup freshly grated Parmigiano-Reggiano

Preheat oven to 475

Bring a large pot of water to boil. Add the shells. Stir. Cook until al dente. Drain.

While the shells are boiling heat the olive oil in a large frying pan. When hot add the sausage and cook, stirring to break up large clumps of meat, until cooked. Drain the pan of excess fat. Add the marinara sauce and cook for 2 minutes. Add the ricotta. Stir to combine. Remove the pan from the heat.

Spread a few spoonfulls along the bottom of an large baking dish. Stuff the shells with the ricotta/sausage mixture. arrange the shells in the pan in one layer. Spoon the remaining sauce over top and sprinkled with the Parmigiano-Reggiano.

Bake for 15 minutes until browned and bubbly (note, after 15 minutes we put it under the broiler for a few minutes to achieve the desired bubbly browned look).

Thai Street Food Cooking Class

Last week Paul and I went to a cooking class put on by the LCBO. I used to write a lot about these but haven't recently - the truth was that we were getting a tad bored as the same chefs (to use the word was a stretch for some) were doing the same stuff all of the time and we got bored. We stopped going. When the winter catalogue came out it was full of interesting classes so we registered for 4! All of them feature unusual food or coking techniques that we are interested in (tonight we go to a Korean BBQ class).

Last week's class was by a couple who have started a food 'cart' business in Niagara - often theya re based at one of our favourite wineries - Flat Rock Cellars.

Tamara Jensen and Adam Hynam-Smith, are the owners of Peapod Cuisine.  "We've been watching the increasing popularity in mobile street food in L.A. and across the States.  We think the Canadian diner is ready for high-end fare served from the window of a kitchen on wheels, and we wanted to be the first to bring it to them" says Hynam-Smith, an Australian ex-pat and the Chef of El Gastró. “We use bold flavours and we’re inspired by food that people don’t normally expect to eat at a winery. ”Once people get past the shock of eating five spice pork belly or Moroccan lamb tagine, and they try it with it’s intended pairing, Flat Rock's 2008 Gravity Pinot Noir, I think they realize the pairing is a match made in heaven.”

Essentially this is what the class did - take us through some of their favourite menu items and pair each with wine. Yes, as advertised, it WAS a match made in heaven!

Here is what we ate:

shrimp dumplings

Son-in-law Eggs with a simple Thai Salad

Red Curry Chicken Taco

 

(they even showed us how to make our own curry paste from scratch - WOW)

Roasted Pork Belly with 5 Spice Powder and Chili Marmalade

 
Churros with Chile Hot Chocolate

 
Brilliant foods + great wine pairings = a great night out for Jerry and Paul!

U.S. law firm sues Taco Bell, claims 'beef' label misleading

It is a rare day when Paul or I indulge in fast food. It pretty well only happens while we're on vacation. Here's how it works . . . I won't go to McDonalds or Burger King while here at home but in March when I'm in California you just know I'll grace an In-N-Out with my presence.

When in Rome, baby, when in Rome . . .

My issue with fast food is with the poor quality of the food itself - I hate that everything is s overprocessed and chock full of chemicals and junk. If I want to eat crap I can whip it up at home - and know what went into the plate of artery clogging crap I serve.

There is one form of fast food crap that we NEVER eat, regardless of where we are - Taco Bell. Happily there aren't many Taco Bells in Canada. We call their'Mexican' (PLEASE!) food that is served up on a plastic tray dog food on a taco.

Bleech

It turns out that their food isn't even good enough for said canines however.

U.S. law firm sues Taco Bell, claims 'beef' label misleading

Before you bite into that beef taco, you might want to clarify the definition of “beef.”

An Alabama law firm Beasley Allen has filed a class action lawsuit against Taco Bell, claiming the restaurant chain misleads its customers about what’s actually in its tacos.

According to Alabama’s WSFA 12 News, the lawsuit alleges Taco Bell’s beef doesn’t meet the U.S. Department of Agriculture’s definition of the word, claiming it contains only 36 per cent meat.

The rest, it claims, is made up of wheat oats, soy lecithin, maltodextrin, anti-dusting agent, autolyzed yeast extract, modified corn starch, sodium phosphates, and other non-meat “extenders.”

In a prepared statement issued to the news station, the company responded by saying: “Taco Bell prides itself on serving high quality Mexican inspired food with great value.... We deny our advertising is misleading in any way and we intend to vigorously defend the suit.”

By USDA definition, “beef” is the “flesh of cattle.” Duh, you might think. But the rules are more complicated when it comes to labelling “ground beef” and “taco filling.”

The USDA requires “taco filling” to contain only a minimum of 40 per cent fresh meat, WSFA reports.

Something to chew on, indeed.

Did anyone else choke over this line: Taco Bell prides itself on serving high quality Mexican inspired food with great value . . .

Indeed.

The thing about this article that I find truly frightening is that the American government has set a standard of 40 % for the amount of real meat in taco fillings. 40 %? As far as standards go that is just dismal.

Dogs eat better than that.

Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken

So I did my usual thing before Christmas . . . multiple trips to the US for shopping and overcome with hoarding tendencies whilst across the border. How else would you explain the basement refrigerator full of cream cheese, ricotta, and marscapone? I can't help it - the prices are so low that when I see  good deal I fill the cart.

Clearly I am out of control!

The problem is that I don't often use all of these hoarded products and loath to throw anything out. I am trying to find as many uses as possible to cook with it all. Cue this week's menu - we're having ricotta in almost exverthing - thank goodness it is low-fat ricotta and the recipes are all from the fine folks at Cooking Light.

Tonight's selection was Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken - an unusual recipe with a somewhat fussy technique however the results were amazing. Essentially you pound boneless chicken breasts, stuff them with a delicious cheese/spinach/tomato stuffing and wrap them up in saran. The well-wrapped stuffed chicken breasts are placed in simmering hot water where they cook for 15 minutes - in a sense the meat is almost poached. You don't end up with a wonderfully browned piece of meat bit you do end up with moist, delicious stuffed chicken breats.

Upon reflection, I think that this technique only sounds confusing when you first read it. In the end it isn't that complex it at all and the results are well worth it!

If you happen to have a supply of ricotta laying about you'd would do well to give this a try! 

 
Ricotta, Spinach, and Sun-Dried Tomato-Stuffed Chicken

2 cups boiling water
10 sun-dried tomatoes, packed without oil
1 1/2 teaspoons extravirgin olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons dried oregano
4 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free ricotta cheese
1/4 cup (1 ounce) grated Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
3 quarts water

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Divide spinach mixture into 4 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.

Photo Hunt - Hands

This week's Photo Hunt theme is 'hands'. My shot is from the Acropolis in Athens  . . .

 
What does this have to do with the theme of hands? Look at the famous Caryatids holding up the porch of the Erecthion, the most sacred site of the Acropolis, without using their hands!

Happy photo hunting!