Wednesday, December 6, 2017

winter bean sausage stew

https://cooking.nytimes.com/recipes/1013327-herbed-white-bean-and-sausage-stew?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591330&kwp_4=2155561&kwp_1=900041

Ingredients

  • 2 tablespoons extra virgin olive oil, more for serving
  • 1 pound sweet Italian sausage, sliced 3/4-inch thick
  • 1 tablespoon tomato paste
  • ½ teaspoon ground cumin
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 pound dried Great Northern beans, rinsed and picked through
  • 2 teaspoons kosher salt, or to taste
  • 2 thyme sprigs
  • 1 large rosemary sprig
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar, more for serving
  • ½ teaspoon ground black pepper, more to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)
      266 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 18 grams protein; 22 milligrams cholesterol; 758 milligrams sodium
    • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

  1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Tuesday, December 5, 2017

Mushroom soup

https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?mc=aud_dev&mcid=fb-nytimes&mccr=OctCooking&mcdt=2017-10&subid=OctCooking&ad-keywords=AudDevGate&kwp_0=591260&kwp_4=2155562&kwp_1=900042


Ingredients

  • 6 tablespoons unsalted butter or extra-virgin olive oil
  • 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
  • ½ pound shallots, finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground cinnamon
  • Pinch ground allspice
  • 2 ½ teaspoons kosher salt, more to taste
  • 1 teaspoon black pepper
  • 5 ounces baby spinach
  • Fresh lime juice, to taste
  • Plain yogurt, for serving (optional)

Preparation

  1. Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  4. Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Tuesday, October 24, 2017

Steamed chicken

Five pounds steamed well at 25 minutes, but ten wanted more than the 30 I used.  It was cooked enough to eat, but not falling off the bone the way I like. 

Sunday, October 22, 2017

fudge

http://www.healthfeeds.net/2017/09/20/delicious-low-carb-cream-cheese-fudge-weight-loss-programes/

Wednesday, October 18, 2017

ALMOND FLOUR SOURCE

https://www.amazon.com/gp/product/B0006ZN538/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006ZN538&linkCode=as2&tag=thenouhom-20

https://www.amazon.com/gp/product/B0006ZN538/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0006ZN538&linkCode=as2&tag=thenouhom-20

HONEYWELL


Tuesday, October 3, 2017

Having a good week

I do feel better, and my eye seems some better.  I have been trying to keep it open.

Chuck and I went to breakfast at Alexis Diner on Monday at 7 AM and talked a long while.  It was a fine visit.  We had a grand breakfast.  The Diner made a potato free skillet with a side of grilled tomato.  Perfect for me.

I shopped the Price Chopper near there, or Market 32 as they like to call it.
After my last visit there, I said I would not go again.

However, this was a great visit with lots of fine sales and some things I just cannot find other places.I guess I'll go back.
However, I need to stop grocery shopping now and just eat up what I've bought because winter approaches.

Jay came this week and build my boat launch, cleared my bathroom drain, put in some kitchen light bulbs.  He seems very good.

Peter lost his job  baby sitting, but is looking for other work.  Great to have him focused on finding work.  Tomorrow Peter and I get my little refrigerator for upstairs.  Chuck found it for me at a Haitat for Humanity store.  It will replace the upstairs little refrigerator and be one more step in making my new upstairs into a comfortable spot to settle.

I also hope to bail and crank up the boat tomorrow. Hope it all works as intended.

I'm reading the David Harum novel.  Quite a good time.  It is a bit too sentimental in spots but that was the way of such books at the turn of the century.



Sunday, October 1, 2017

LOW CARB LIST

https://www.facebook.com/photo.php?fbid=10211735061026827&set=p.10211735061026827&type=3&theater&ifg=1

https://www.facebook.com/photo.php?fbid=10211735061026827&set=p.10211735061026827&type=3&theater&ifg=1