*
Tuesday was my first appointment with the Acupuncturist. She told me to shy away from milk and its byproducts. (le sigh). I truly have a love of cheese, but I guess it will have to be a weekend affair from now on.
.
Another thing the Doctor told me was to make sure I get my protein. The real deal, such as liver and stock. Ok. On my way home from the Doc's I picked up a couple turkey legs at the butchers (I was gonna buy some chicken but turkey looked a lot richer, so I just had to get it).
.
The first thing I did at my arrival was to turn on the oven. While the legs roasted along with some garlic, baby potatoes and an onion, I prepared a side salad and chopped up more garlic and onions.
.
Yum! That was good. And it was actually something I had been craving for a couple days.
.
The other leg was chopped up and went straight into a pot with a couple liters of water, enough garlic and onions. A tad of salt and I let it simmer away for a few hours.
.
After cooling, I removed the fat from the top and separated some for freezing. The rest of the stock, along with some of the turkey meat, went into a hearty vegetable soup, with plenty of potatoes, tomatoes, onions, garlic, ginger, carrots and thyme, and obviously, some alphabet pasta and pepper. It was quite providential, as my organism thought it would be fun to come down with the flu on the very same night.
.
Thanks to that soup, I'm much better already. Not to mention that it was one of the best damn soup I have ever had (sorry Mom, but it's true). I have converted to homemade stock, for good.
*
*
Returning from the dentist this morning (it's been a busy week), and mourning the tragus piercing I had had to remove, I was telling myself how I needed to keep on with the healthy eating. Vitamins and proteins and all that. And I still have a bit of that flu, so my resistance is definitely low.
.
I'm working on that. One cup of ginger and lime tea at a time, I swear I'm working on improving my health. Ever added pineapple peel to your boiling water? Try it, it makes for an incredible tea.
.
Now, back to lunch. Spinach! I bought a huge bunch of spinach at the farmers market yesterday, and for good measure, how about an egg?! Today a simple spinach omelet was not doing it for me (as much as I like omelets).
.
I could make "chop suey" rice, which would be nice and easy, but plain white rice sounded boring. I wanted brown rice... but I was hungry, and it takes ages to cook.
.
Recently I have rediscovered the pressure cooker. Mainly because it's the biggest and thickest pot in the house, I've been using it for boiling, frying and such... Yeah, I made the stock in it, lid open. It holds the heat beautifully.
.
It also cooked the brown rice perfectly in only 15 minutes. The rice was not a bit dry, and was chewy but not overdone. Perfect! So I separated some for freezing (quite my thing these days) and kept a cup for the Chop Suey.
.
Vamped Up Brown Rice Chop Suey
1 cup cooked brown rice
1 egg
1 teaspoon sesame seed oil
1/2 purple onion diced
1/2 large carrot diced
3 tablespoons Chinese pickled turnip
2 tablespoons soy sauce
2 cups washed shredded spinach
a dash of sesame seeds
In a heated pan sprinkle the sesame oil. Stir-fry the egg and add the onions and the carrot. Let brown, and add the turnips.
Throw in the soy sauce and cover for a few moments. Add the rice and stir, and finally the spinach.
Sprinkle with sesame seeds.
I had it with a side of Watercress and Horseradish in Soy Sauce. It was spicy and comforting, and very satisfying.
.
In other words, just what the Doctor ordered.
*
Tuesday was my first appointment with the Acupuncturist. She told me to shy away from milk and its byproducts. (le sigh). I truly have a love of cheese, but I guess it will have to be a weekend affair from now on.
.
Another thing the Doctor told me was to make sure I get my protein. The real deal, such as liver and stock. Ok. On my way home from the Doc's I picked up a couple turkey legs at the butchers (I was gonna buy some chicken but turkey looked a lot richer, so I just had to get it).
.
The first thing I did at my arrival was to turn on the oven. While the legs roasted along with some garlic, baby potatoes and an onion, I prepared a side salad and chopped up more garlic and onions.
.
Yum! That was good. And it was actually something I had been craving for a couple days.
.The other leg was chopped up and went straight into a pot with a couple liters of water, enough garlic and onions. A tad of salt and I let it simmer away for a few hours.
.
After cooling, I removed the fat from the top and separated some for freezing. The rest of the stock, along with some of the turkey meat, went into a hearty vegetable soup, with plenty of potatoes, tomatoes, onions, garlic, ginger, carrots and thyme, and obviously, some alphabet pasta and pepper. It was quite providential, as my organism thought it would be fun to come down with the flu on the very same night.
.
Thanks to that soup, I'm much better already. Not to mention that it was one of the best damn soup I have ever had (sorry Mom, but it's true). I have converted to homemade stock, for good.
*
*
Returning from the dentist this morning (it's been a busy week), and mourning the tragus piercing I had had to remove, I was telling myself how I needed to keep on with the healthy eating. Vitamins and proteins and all that. And I still have a bit of that flu, so my resistance is definitely low.
.
I'm working on that. One cup of ginger and lime tea at a time, I swear I'm working on improving my health. Ever added pineapple peel to your boiling water? Try it, it makes for an incredible tea.
.
Now, back to lunch. Spinach! I bought a huge bunch of spinach at the farmers market yesterday, and for good measure, how about an egg?! Today a simple spinach omelet was not doing it for me (as much as I like omelets).
.
I could make "chop suey" rice, which would be nice and easy, but plain white rice sounded boring. I wanted brown rice... but I was hungry, and it takes ages to cook.
.
Recently I have rediscovered the pressure cooker. Mainly because it's the biggest and thickest pot in the house, I've been using it for boiling, frying and such... Yeah, I made the stock in it, lid open. It holds the heat beautifully.
.
It also cooked the brown rice perfectly in only 15 minutes. The rice was not a bit dry, and was chewy but not overdone. Perfect! So I separated some for freezing (quite my thing these days) and kept a cup for the Chop Suey.
.
Vamped Up Brown Rice Chop Suey1 cup cooked brown rice
1 egg
1 teaspoon sesame seed oil
1/2 purple onion diced
1/2 large carrot diced
3 tablespoons Chinese pickled turnip
2 tablespoons soy sauce
2 cups washed shredded spinach
a dash of sesame seeds
In a heated pan sprinkle the sesame oil. Stir-fry the egg and add the onions and the carrot. Let brown, and add the turnips.
Throw in the soy sauce and cover for a few moments. Add the rice and stir, and finally the spinach.
Sprinkle with sesame seeds.
I had it with a side of Watercress and Horseradish in Soy Sauce. It was spicy and comforting, and very satisfying.
.
In other words, just what the Doctor ordered.
*
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