Festive eggplant from Wisconsin



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Festive Eggplant

R (our jeans consultant from www.shopatnextdoor.com )

wrote "Have you ever had one of those days when you're hungry but don't want to leave home? The closest market is 20 minutes from our house. So I started with ingredients and The Silver Spoon. Just threw this together with odds and ends and page 514. Lovely.

Clara - Yes I know exactly what you mean - sometimes I need to just use whatever is in the frig. When G first started to cook once a week, he used to say things like "Where are the carrots, beans, deboned quail etc, why don't we have any ?????? etc; it took a while, but when I explained that the best cooks use whatever is in the frig and that this is a measure of their culinary creativity, we moved forward. Once a week, towards the end of the week I cook exactly this way, in order to clear the produce for the next week.

G would also say about your lovely dish,"How can eggplant be festive? It's a designer vegetable - it is not real, like carrots and beans. But because I'm married to a creative woman, I eat it and enjoy it, but let me tell you, when I cook, there ain't no eggplant or whatever you call it - Aubergine!!!, a made up name even." -

Festive Aubergines - to serve 4

Preheat oven 180C - 350 F - Brush an ovenproof dish with olive oil. Slice 4 small eggplants lengthways without cutting all the way through (cut off the stalk first). Place alternate slices of tomato (4 large), and mozzarella cheese thinly sliced, (250 g/9 oz) between each eggplant slice and the next.

Mix together, 2 garlic cloves (finely chopped), parsley and basil and sprinkle over, drizzle with olive oil, S &amp; P. Cover with foil - bake 45 mins. Serve with juices on top.

Looks scrumptious




It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Anti-ageing Quinoa - a superfood ideal for dieters

Hi there Jean Lovers
It's exciting to find a food that tastes great, is versatile and waaiit for it - Yes  has great health benefits.  Low in calories despite being packed with minerals and nutrients, which makes it ideal for dieters.
Since I am new to this 'superfood' I have had to rely on the experts so here is the site I used to gain the summary and recipes (unedited).
A good sign was that when I served it to G, he looked pained for a minute, then later had a second helping because it was so good for him.  Hmmmmmm!  The second time I served it - still pained  - "I thought we were having rice and it looks like couscous" but repeated the second helping. Takes a while but we're getting there.
Clara

http://www.quinoa-nutritionfacts.com

Maybe you’ve seen it in the supermarket shelf and you’re not sure what to make of it. Or maybe you’ve heard about it from someone as THE food for losing weight, for fighting migraine, for preventing heart disease and so on. Quinoa is certainly making itself known in a big way. This little seed is packed with so many good things, it is certainly worth the effort to get to know this wonder food.
Quinoa, pronounced KEEN-wah, is a superfood that is set to conquer the world! It is harvested from the Chenopodium or Goosefoot plant, which got its name from the shape of its leaves. Most people mistakenly think that quinoa is part of the grains family. But actually, it is a member of the grass family. It is considered a ‘pseudo-cereal’ and is closely related to beets and spinach. Aside from the seeds of this plant, the leaves are also edible, although not as widely available or consumed as the quinoa seeds.
Quinoa Nutrition Facts
This amazing food is being hailed for its nutritional value. A look at the quinoa nutrition facts will reveal why this whole food is widely celebrated. Here are some of its nutritional benefits:

• It is an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need.
• It is rich in magnesium, iron, tryptophan, copper and phosphorous, which makes it
• It is rich in protein, calcium and iron, which makes it a meat substitute for vegans.
• It contains all nine essential amino acids including lysine, which is necessary for cellular renewal.
• It is an excellent source of fiber and starch.
• It is low in calories despite being packed with so much minerals and nutrients, which makes it ideal for dieters
• It is gluten free, which makes it a great alternative to grains for people with gluten sensitivity.

Because of these quinoa nutrition facts, it is not surprising that it is being recommended for people who want to lose weight, for people who suffer from migraine, heart disease and atherosclerosis, for people with gluten sensitivity, for vegans, and basically for everyone who wants to eat healthy. It is also a good food to introduce to kids, and a fantastic ingredient you can use to make wonderful new and nutritious dishes.
History of Quinoa
Quinoa originated in the Andean region of South America. The ancient Incas considered this plant sacred and called it “chisaya mama” which means ‘Mother of All Grains’. It was an important plant. The Inca emperor would personally sow the first seeds of the planting season using golden implements. During times of war, the quinoa was a mainstay in the diet of their soldiers. They would march for days on a diet of quinoa and fat called “war balls”.
When the Spanish conquered South America, the colonizers looked down on quinoa as ‘food for the Indians’. They banned the cultivation of quinoa in favor of wheat. For almost four centuries, quinoa was grown only on the outskirts by the poorest of the poor. Recently, with the rediscovery of the benefits of quinoa, interest in it has spurned production and cultivation in more and more farms
Cooking with Quinoa
Quinoa in its natural state comes in various colors and textures, which is no surprising given that there are about 120 species of the Chenopodium plant. Quinoa seeds may come in a range of color - pinks, creamy whites, browns, blacks and even red. The most popular ones cultivated as food come in sweet white, a fruity dark red, and the black quinoa. Its flat and oval shaped appearance resemble the millet.
Quinoa seeds are naturally coated with a bitter substance called saponins, which can be mildly toxic. This is why this outer coating is washed off before quinoa is cooked. To remove the saponins, quinoa are soaked in water and strained a few times.
For those of you who are curious what quinoa tastes like, well, those who have tried it describe the flavor and texture of cooked quinoa as fluffy, creamy with a slightly nutty and al dente texture. It is prepared the way most grains are cooked. It can be simmered in water, cooked in a rice cooker, cooked in a broth to make couscous, pilafs, casseroles, stews and soups. Quinoa can be used like nuts to add texture and flavor to salads, breakfast cereals, or taken as a snack. They can also be used in baking desserts.
Cooking with Quinoa offers a lot of exciting and delicious possibilities for staying healthy. Continue to explore our site to discover the many different ways you can benefit from this nutritionally dense power food.

Quinoa Recipe #1: Quinoa Curry
Ingredients :
2 tbsp vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken stock
1 tbsp curry powder
1 tbsp chili powder
salt and pepper
Instructions :
In a skillet, heat the vegetable oil over medium heat. When the oil is hot enough, add the onions and the garlic and stir. When the onions are becoming translucent, add the quinoa and stir for about 5 more minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer. Mix in the spices - curry, chili powder, salt and pepper. Cover and allow to simmer for about 30 minutes. Serve warm.
Quinoa can also be added to chicken, beef, and vegetable curry for a more filling and complete main course.
Quinoa Recipe #2: Nutty Quinoa Hot Salad
Ingredients :
1 tbsp olive oil
1 small onion, quartered
1 cup quinoa
1 small red pepper, cored and cut into thin strips
3 cups water
1 tbsp soy sauce
1 cup fresh peas
1/3 cup walnuts, unseasoned, crushed
rosemary
Instructions :
Preheat oven to 350F. Roast the walnuts in the oven for about 8 to 10 minutes. In a skillet, heat oil over medium heat. When the oil is hot enough, add the onion and the quinoa and saute for 3 minutes. Add the red bell pepper, and saute for another 3 minutes.
Next, add water, peas, rosemary and soy sauce and bring to a boil. Turn down the heat to a simmer, cover and cook for about about 15 minutes or until all the liquid has been absorbed. Remove from heat and let the mixture sit for about 10 minutes. Add the walnuts on top and serve.
If using frozen peas, thaw the peas and roast with the walnuts in the oven.
Quinoa Recipe #3: Quinoa in Basil and Pesto
Ingredients:
1 cup quinoa
2 tablespoons basil pesto
2 cups chicken stock
1 large tomato, diced
salt and pepper
Instructions:
Rinse and drain the quinoa. In a saucepan, bring the chicken stock and the quinoa to a boil. Reduce heat, cover and simmer for about 15 minutes until all the liquid has been absorbed. Remove from heat. Fold in the basil pesto and the tomato chunks into the quinoa. Add salt and pepper according to your taste.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email -

clara@babyboomerconnections.com.au

Anti-ageing foods help you fit into your jeans

Hi there Jeanlovers
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age and reduce the likelihood of age-related diseases.

So here are some recommended by Body + Soul
Love them all!
Clara
Onions: Helps strengthen damaged cells and  raise "good" cholesterol levels.
Garlic: Promotes the growth of white blood cells, the body's natural germ fighters; and lowers harmful LDL cholesterol and high blood pressure.
Broccoli: Rich in magnesium and vitamin C, it's one of the most powerful immunity boosters available.
Quinoa: This grain-like seed is a complete protein food, which means it contains all the essential amino acids your body needs to build muscle and repair itself.
Salmon: A great source of omega-3 fats – the ultimate anti-ageing nutrient – plus loads of vitamin D and selenium for healthy hair, skin, nails and bones.
Nuts: Contain healthy oils, fibre, vitamins, minerals, potent phytochemcials and the amino acid arginine.
Spinach: Bursting with health benefits, it contains many phytonutrients and antioxidants, including vitamins K, C and E, folate, iron and carotenoids.
Sardines: High in omega-3 fatty acids, they contain almost no mercury and are loaded with minerals such as calcium, iron, magnesium, potassium and zinc.
Eggs: They contain high-quality proteins, essential minerals and every vitamin except C.

Baked beetroot in it's skin makes an easy accompaniment

Hi there Jean Lovers
Just ooooone more way to cook beetroot before I move on.  I have to tell you about this one because it is so easy and you don't have to put on gloves or even peel it -  just enjoy it as an accompaniment like you would a baked potato.
Clara

Baked beetroot in it's skin

To serve 4 as a side dish
4 beets (180 g each / 6 oz), washed and trimmed
Olive oil for drizzling
Sea salt and ground black pepper
25 ml / 1 1/2 tbsp red wine vinegar
250g fresh ricotta - crumbled
1 large pinch of mint leaves, torn


Preheat oven to 22O C / 450 F. Lay the beetroot in the middle of  foil  (two sheets of foil laid across each other to make a cross.)  Drizzle with olive oil, season with salt and pepper; then wrap to seal. Place in a baking tray and roast for one hour. Test by inserting a skewer to see if they’re cooked.
Transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jácket potato.  Leave to cool for a few minutes. Before serving, drizzle over the vinegar, top with ricotta and mint and season.
To eat, scoop out the flesh without eating the skin.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Beetroot lovers relish simple recipes

Hi there beetroot lovers

The Rowers - a favourite haunt

Sydney has had wet weather!!  Plan B was 'Lunch at the Rowers' and due to the deluge, was a pleasant alternative to Plan A which was a walk around Middle Head fortifications with overseas friends.  


Beetroot relish makes a great
bed for Kangaroo fillets

I chose BBQ'd Kangaroo fillets  on a bed of beetroot relish served with a balsamic reduction as it really isn't something I cook at home (but will in future).   I decided that I had to do beetroot relish as it was the perfect accompaniment. By the way the relish was served warm.



Beetroot relish 

For 4 cups - (because it keeps really well but obviously you can cook just for the meal)

1.25kg / 2.5lb beetroot, peeled and grated
1 cup red wine vinegar
1/2  cup  brown sugar (or more if you choose to have a sweeter version) 
1 red onion, finely chopped
1 tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp  salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy.  Spoon the hot relish into sterilised jars -  for use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves,  and place a sheet of baking paper on your chopping board to prevent stains.

Beetroot and spinach salad with goat's cheese and walnuts

A simple elegant salad

 

2 tbs lemon juice  1/3 cup (80ml) extra virgin olive oil  1 tsp Dijon mustard

2 firmly packed cups (about 70g / 3oz) baby spinach leaves  1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered  100g soft goat's cheese, crumbled
3/4 cup (75g) toasted walnuts

Make the dressing by whisking lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat's cheese and toasted walnuts. Garnish the salad with the remaining parsley.

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Beetroot beats the rest in health-boosting nutrients



The humble beetroot is rich in health-boosting nutrients.

Called a superfood, this common root vegetable is packed with health-promoting antioxidants and nutrients such as beta-carotene, folate, potassium, vitamin C and iron. It is also an excellent source of soluble fibre. The purple pigment contains antioxidants that help protect cells from free-radical damage, prevent the risk of heart disease and certain cancers, as well as protecting brain health.

Beets are particularly nutritious when grated raw - toss with coriander, mint, lemon or orange juice and served with Greek yoghurt. The attractive leaves are also nutritious and are great in salads, dressed with a lemon juice and olive oil dressing.

Beetroot contains some carbohydrate but is still considered a low GI choice. If you are short on time, canned beets are convenient and even though they usually contain additional concentrations of sodium and other preservatives, they are still beneficial to your health. I like the the whole baby beets which when cut into quarters, are great in salads.

Fresh beetroot is fabulous and cooking it is relatively easy Heat the oven to 180°C/ Cut the tops and stringy rootsoff, leaving a crown of stalk left on the root in order not to break the membrane. and stringy root. Reserve small, young leaves to use as part of a salad).

Wrap each beetroot individually in foil with a tablespoon of water, place it in a roasting pan and bake in the oven for 40-50 minutes (20-30 minutes for baby beetroot). Pierce one with a skewer to test if it is soft. When roasted the skin will wrinkle - cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen. Cut a cross at the top and gently push off the flesh with your fingers but if you don’t plan to use them straight away, leave the skin on.

Balsamic vinaigrette works well as a dressing.
Makes about ½ cup (125ml)
1½ tbsp balsamic
1tsp Dijon mustard
1 garlic clove, crushed
3 tbsp extra virgin olive oil
Whisk together all the ingredients, season then drizzle over the salad.


I like to make more than I need as it keeps well - transfer into a lidded container and pour over dressing.
Beetroots tend to bleed when cut so wear disposable gloves and protect your chopping board with baking paper.

lt would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Still dippy after all these years

Versatile Avocado dip
with tomato variation

While I'm feeling dippy, here's an old favourite that everyone loves and which can also be used as a salsa. Clara

Avocado dip

2 medium avocados, chopped
1 clove garlic - crushed
2 tsp lemon or lime juice
1 teaspoon Tabasco sauce or 1 pickled jalapeno, diced finely (optional) or sweet chilli sauce to taste.
Sea salt and cracked pepper
Chopped fresh coriander and / or flat leaf parsley leaves / basil / mint.

Place avocado in a bowl. Mash with a fork until almost smooth. Add garlic, lemon juice, tabasco and herbs. Season with salt and pepper. Stir to combine. Chill for half an hour to blend flavours.

Variations - add:-
* 2 tblsp greek style yoghurt (optional - adds a creamier texture)
* A medium tomato - seeds removed and chopped finely
Or try this variation

Chunky guacamole

Coarsely mash 2 avocados, finely dice 1/2 small red onion, finely chop 1 small red chilli, chop 1/2 cup coriander. Combine all ingredients with juice of 2 limes and season with salt and pepper.

Fresh tomato dip

Dice 3 medium ripe tomatoes and combine with 1/3 cup-chopped sundried tomatoes and 2 tbsp chopped fresh mint. Stir in 2 tbsp olive oil and season with salt and pepper.

Bean n rosemary dip

Puree a 400g / 12 oz can of cannellini beans with 3 cloves garlic and 1 tbsp chopped rosemary. Add 1 tbsp extra virgin olive oil andseason with salt and pepper. Puree unìtil smooth.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

What's the difference between a salsa, sauce, sambol or a dip? Need a word please.



Avocado Dip - au naturale

Artichoke dip / salsa  / sauce  /  sambol? 

What's the difference between a sauce, salsa or a dip?  I'm attempting to work this out and would love your help to clarify this matter.

Perhaps the answer is 'Not a whole lot since they can be interchangeable but there are intrinsic differences mostly to do with consistency.'

G says that a sauce is 'runny',  perhaps expressed more eloquently as 'more liquid'.  I agree with him adding that a sauce usually has the essence of the flavour of the dish due to a reduction of flavours.   Therefore a sauce is more substantial in that it's an integral part of a dish.

My concept of a salsa is that it is an accompaniment to a specific dish.  So you might have eg Chicken wings with mango salsa, which means that it's more chunky, usually served on the side rather than integrated.  Sambol is more Asian, usually served to enhance with strong flavours or to calm the palate -  but in this same category, ie served separately.

But a dip is specific to being able to be scooped up with a cracker or likewise
such as  crudites of carrot or celery, but therefore needs to be more substantial and less liquid, but not too chunky.

Anyway I'm in love with my new Artichoke Hmmmm - need a word to express these amazingly important additions of flavour which enhance basic dishes.

Artichoke Dip ticks the boxes

The following  recipe ticks many of my favourite boxes - it's quick and easy, it uses ingredients which are generally in the frig or pantry, it's low fat and healthy, but best of all it's tasty and versatile.
Artichoke -  Dip?
Drain a tin / jar of artichokes, blend in a processor with about half the amount of  Greek yoghurt, a clove of garlic, a squeeze of lemon juice, Salt & Pepper, finely chopped flat leaf parsley or coriander etc.

Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, Lebanese bread - toasted, or raw or cooked vegetables, or as part of an antipasto platter.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Quick and easy beef salad variation uses dried mushrooms

Variation - Beef and Mushroom Salad

Warm salad of beef and mushroom
Serves 4

600g / 20 oz piece rump steak .

60 / 2oz (1 1/2 cups) dried mushrooms  
2 tablespoons olive oil (or peanut oil)

1 red pepper sliced

½ cup roasted cashews
3 spring onions or shallots- sliced

Baby spinach leaves or large spinach leaves, shredded - 2 large handfuls

Handful fresh coriander or mint (or both)

For Dressing - combine:-                                             

2 tbsp sesame oil

2 tbsp fish sauce

2 tbsp mirin (sweet sherry or chinese wine can be substituted)

2 tbsp oyster sauce

Cover dried mushrooms with warm water and stand for 20 minutes - drain and discard stems.

Slice capsicums thinly and chop onions.

Trim steak - heat oil in pan, add steak and cook until meium rare and browned on all sides. When cool, cut into thin strips.

To serve, combine steak, mushrooms, pepper, and spinach - add dressing and toss. Garnish with herbs and nuts.

Warm Thai beef salad is simple and has many variations

Thai Beef Salad

There are many variations on this theme.   This is a simple version featuring fresh crunchy vegetables, tender beef and tangy chilli dressing.   I served it with vermicelli noodles - see below.  Tomorrow's variation includes  dried mushrooms.

Thai Beef Salad
1 tbsp oil for frying
500g (16 oz) thick-cut, premium-quality beef steak (sirloin, rump or fillet) fat and sinew removed
Sweet Chilli Dressing:
3 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
1/4 cup fresh lime or lemon juice

Salad
1 lebanese cucumber, chopped into small finger-sized batons
1 cup cherry tomatoes. halved
2 spring Onions, finely sliced
handful sugar snap peas. finely sliced (optional)
1/4 cup each chopped mint and coriander
salt and freshly ground black pepper
2 handfuls baby spinach or rocket leaves

Heat oil in a large frypan. Season beef and cook 2-3 minutes each side until medium rare. Set aside to cool and, meanwhile, combine dressing ingredients.

Place  rocket or spinach leaves, cucumber, tomatoes, spring onions and sugar snap peas in a bowl with the herbs. Drizzle over half the dressing and toss to coat thoroughly. Thinly slice the cooked meat across the grain and toss through the salad. Drizzle over remaining dressing.

Vermicelli Noodles are boiled  for 3 minutes in stock
or simply covered with water then drained.  Add a little
sesame oil and coriander etc

Make sure you buy vermicelli in serving sizes.  If  you buy
the large single size you may end up with it all over the floor

Asian Chicken Bites herald in the Year of the Dragon

We're off to a Chinese New Year party tonight to herald in the Year of the Dragon.  In China, it's known as "Spring Festival," the literal translation of the Chinese name so we need to dress in bright colours.  I've got a chinese jacket which I bought from Vinnies for a 'Host a Murder' Party so I think I'll wear that.

龍 Dragon

辰 Chen

February 5, 2000

January 23, 2012

February 10, 2024

Asian Chicken Bites
These tasty little chicken balls are ideal for party / finger food.  I hope the dragon likes them!
500g minced chicken
2/3 cup fresh breadcrumbs
1 tbsp ginger finely grated

1 to 2 garlic cloves finely chopped
1  birdseye chilli finely chopped and/or 1 tbsp sweet chilli sauce
2 spring onions finely chopped or 1 onion
1/4 bunch coriander finely chopped
1 egg white, beaten (you can use the whole egg if desired)
Soy sauce to taste
squeeze of lemon juice
Vegetable oil

Combine all ingredients then roll into small balls, (using damp hands to assist this process.)  Pan fry in oil until golden, or for a lighter dish, arrange chicken in a baking dish, on baking paper and cook in a hot to moderate oven for approx 20 minutes until turning golden. (For best results start with a hot oven and turn down a little after 10 minutes)  Makes approx 30  bite sized balls.  Serve with a squeeze of lemon and garnish with coriander or mint. 

I'm excited too re winning the battle of the bulge

Battle of the Bulge
From our  expert on fashion, from Milwaukee, USA, Lynee  Follow That Girl    who could write a book about jeans; styles, length, what shoes and tops to wear. 
She says about me (generously) "My boss has this friend from Australia, Clara -who coincidentally writes a blog called "Fit in Your Jeans Cuisine". How perfect.
The photo's of the finished recipes are gorgeous and mouth watering."
Thanks Lynee, for your kind words.  Can't wait to hear how you went and what you were wearing when you cooked your meal.
Clara

It's getting to that time of year. You know, THAT time of year. It's when my husband watches in disgust as I jump, lay on the floor, do a dance routine, lunges or cry to get on my skinny jeans. After I painstakingly inch the zipper up and nearly lose a nail buttoning them, I promise myself that "Today, I'm only eating water." The next thing I know I'm eyeing up something that looks like this...

I am announcing today that I will wear my skinny jeans with comfort all year around. And no, I cannot survive only eating water.

So what am I going to do? I'm going to actually follow Clara's recipes, and make sure I only eat my small portion! I'm excited, and so is my husband. You see, I'm not a very good cook. I screw up scrambled eggs, burn the toast, overcook the noodles and dry out the chicken. So, I plan to write about my "Fit in your Jeans Cuisine" diet once a month, my wins, my failures... my poor husbands love while he eats it even when it's awful (of course I'll throw in what awesome outfit I'm wearing from Next Door while I slave away in the kitchen). Are you excited? I'm excited!

Lynee

How to do OK Seafood Pizza at Nambucca Heads and still fit in your jeans



Nambucca Nosh

John's OK  delicious Pizza  served at sunset

Star ingredients

Secret is having a thin base -
this one is a commercial wholemeal version

Spread some tomato pizza sauce

Add the seafood (and if you wish some salami slices -  hmmmm)

Add red onion slices and artichoke hearts

Finish with a slurp of sweet chilli sauce and a
light sprinkling of mozzarella cheese
Bake in a moderate to hot oven for 10 to 15 minutes.

Enjoy,  with the sunset at Nambucca Heads

How to put on skin tight jeans after Xmas

I only need a belt in case my jeans burst

Thought you might benefit from some post Xmas hints on how to fit in your jeans.
G said,"I only need a belt in case my jeans burst."

Or Peter Hinchliff's experience, "The other day I got a clean pair of jeans out of the wardrobe. Then began a two-minute nightmare as I struggled to get into them. I couldn't get the wretched things past my knees, let alone fasten the button at the waist.


"Oh no," thought I in the midst of the wrestling match. "No more cake. No more biscuits. No more eating for a week." Then I noticed the label on the jeans. They were my wife's. She'd hung them in my wardrobe by mistake.


Everyone should be lucky enough to find a smaller person's jeans in their wardrobe after Christmas feasting. The relief at discovering they belong to someone else makes up for having gained an inch around the waist.......... and then about why it happens...... "Eating up every chocolate and biscuit, draining the whisky bottle to the last drop isn't mere self-indulgence. It's a duty. A display of appreciation. A way of saying thank you." Let waist-lines bulge and buttons strain as we accept the responsibility of showing appreciation to our gift-givers.

Like many people today we are more conscious that good food can taste indulgent without necessarily being so, with the obvious exceptions of course. So here are some of the delicious, less indulgent dishes we enjoyed on Xmas day, which I will post over the week. At this time of the year, one needs to keep on making the dishes rather than write about them.


Capsicum Dip with Parmesan Cheese Rounds
Thai BBQ prawns served with Mango and Avocado salad with snowpeas and roasted sesame seeds
Stuffed Turkey Breast, and honey cured ham with Green salad with Salsa Verde, and Roasted beetroot and pumpkin salad with goats' cheese and walnuts
Potato salad with yoghurt dressing
Pavlova with berries served with Yoghurt and Mascarpone cream.

We were very fortunate to have some wonderful wines to accompany each course, thanks to our resident wine expert.


I hope you all had a fantastic festive dinner and can still 'fit in your jeans.' If not, all is not lost - visit http://www.fitinyourjeanscuisine.com/ for tasty healthy food or if all else fails, read the instructions below on How to put on Skin Tight Jeans

Clara

Handy Hints
Put the jeans on in the morning, after a cold shower. Putting your skin-tight jeans on in the morning will increase the chances of success since you haven't eaten much. Also, a cold shower will get your body as taut as possible, making you slightly slimmer.
Wiggle into the jeans. Putting a belt through the jeans' belt loops will help you pull the jeans up. Using the belt as a grip, wiggle side to side to get the jeans over your hips.
Zip up first. Closing the button is almost always the hardest part of putting on skin tight jeans, so try get the zipper closed first. If the jeans are really skin tight, hook the end of a hanger into the zipper so you can leverage the zipper up.
Hold your breath. Like an athlete at the finish line, the last step takes a deep breath in. Breathe in deeply so you contract your midsection and in one quick and deft motion get that button closed.


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

New Years Resolution to fit in your jeans

Time to reflect and move forward with or without a New Years' Resolution. Oscar Wilde wrote," A New Year Resolution is something that goes in one year and out the other."
and "Good resolutions are simply cheques that men draw on a bank where they have no account."


I like this one by Hal Borland - "Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us."
So do we or do we not make one???? I found some of Sonja Lyubomirsky's hints to be helpful from her recent book 'The How of Happiness'.
A summary of a goal's / project's ideal characteristics.


Identify what you expect to accomplish

* Imposed by self
* Approach rather than avoidance
* Flexible and be able to work with other aspects of your life
* Activity based - not relying on circumstance


Identify and Imagine the most positive outcome of your goal and the biggest obstacle that stands in the way. (The obstacle bit apparently is the tricky part which most of us don't think through.) They give the example re specific details of when and where and how the person wants to act in critical situations.
For example; If the goal is to "eat more fruit and vegetables", the subject might think of how they will act in restaurants, when travelling , and at other situations where they may be tempted not to follow through with the goal. Then they have to specify the behaviour they would do with an ..."if I am at a restaurant and they ask about dessert, then I will choose options with fruit, not cake."
Have fun

Happy healthy New Year
Clara

Leafy greens and herbs balance holiday excess

Yes - Leafy greens again!! From the garden

Christmas is over, a new year is looming so it's time to balance the excess by simply adding leafy greens.

The secret though is to get them as fresh as possible when you can virtually see the vitamins jumping out. Obviously, the best way to eat greens is uncooked, fresh from the garden, with spinach or rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.

Christmas in Australia is salad oriented since it is mid summer, but we eat salad all year, sometimes adding the leaves to warm roasted vegetables and drizzling with a dressing.

We enjoy flat-leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping), some shallots for salads which harvest in 8-12 weeks, to join the rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well as is the lemon-scented thyme, lemon grass, Vietnamese mint, as well as ordinary mint - this part of the land has a few hazards re survival of the species - insects, possums (protected).

Because our little plot doesn't get quite enough sun, this year I have added some large pots of herbs in a sunny spot. Even though the yield isn't huge, I adore being able to pick a few leafy greens every day, knowing that they are such a powerhouse re antiageing qualities.

Clara

Leafy Green Info
It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie a grocery bag full of greens each and every day? Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin cancer among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.

Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.
Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard, Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category.
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.