Friday, July 05, 2013

Really, Rupert?

In regard to the ongoing News of The World scandal, "Murdoch told them: "We're talking about payments for news tips from cops: that's been going on a hundred years."

Really, Rupert?  You don't get that it is still corrupt whether it's been going on a century or just started an hour ago?  Silly old man.

Monday, June 17, 2013

Blergh

For the last few weeks, I've been doing really well keeping to my changed diet which has bumped up complex carbs (veggies and some fruit), protein and that kind of thing.  No simple carbs.  So today while doing chores, I got it in my head that I wanted some eggs, canadian bacon and toast as a late lunch.  So I made them the way I usually have since I was a kid.  Looked good and tasted fine.  But now, I just feel kinda blergh...  I guess that meal will suffice for lunch/dinner.  Maybe later tonight, I'll snack on some sliced cucumbers, hummus and a few olives. 


Sunday, June 02, 2013

My newer recipes for chickpeas and pan grilled chicken

So good!   

This was meant to be a semi-fast meal amid a needed dietary change up in our lives.  It proved tasty and delightful.

Chickpea salad

2 cans cooked, salt free chickpeas drained and rinsed.
8 cherry/grape tomatoes cut in half
1/4 fresh yellow onion, chopped fine
1/4 orange bell pepper
2 Tbsp chopped parsley

Sea salt

Dressing
1/2 Tsp Tumeric
1./2 Tsp red pepper flakes
Juice of one lime
2 Tbsp Olive Oil
pinch of Cumin
1/8th Tsp of fresh ground black pepper


Mix the first five ingredients in a medium bowl and set aside. 

Make the dressing:

Squeeze the juice of a lime into a bowl until you have about 2-3 tablespoons of liquid.  Add the olive oil, and whisk into the lime juice with a fork or whisk.  Add turmeric, cumin, the red and black peppers and whisk together til well blended.
 
Assemble:   Pour the dressing over the chickpea salad and stir to coat well.  Add a pinch* or two of sea salt to taste and stir again.  Cover with bowl with a tight lid or wrap and put in the fridge and let sit over night.  Stir or turn and shake intermittently to make sure the whole salad is nicely seasoned with the dressing.  (*I used a salt grinder and did three twists.)

Lime Grilled Chicken*

Juice of one lime
1 Tbsp Olive Oil
pinch Cumin
1/2 Tsp Durkee Roasted Garlic seasoning
1/2 Tsp red pepper flakes
two small chicken breasts.

Mix the first five ingredients in a shallow bowl or baking dish.  Add the chicken breasts and turn to coat well.   Cover and refrigerate for an hour. 

Heat up a grill pan and spray lightly with olive oil.  Grill chicken in the pan for about 4 to 5 minutes per side (remember, this recipe is using a small portion, so cooking time will be faster). 

Serve with a 50/50 salad mix of spring greens and spinach and little vinaigrette dressing.

*I deliberately made this with no extra salt and found that none was needed.  (The Durkee Roasted Garlic seasoning has some added salt and sugar, but very little (80mg) on a per serving basis.  See: http://www.spiceplace.com/durkee-roasted-garlic-seasoning.php for ingredient breakdown).


Monday, May 20, 2013

A Reply To An Anonymous Apple Executive on What They Owe America


 http://www.alternet.org/economy/4-big-ways-insatiable-corporate-hunger-profits-has-devastated-american-life-and-world-along


To the Apple exec who was recently quoted as saying,  "We don't have an obligation to solve America's problems." Yes, you do.  Your company started here.  It has been helped along through the good graces of American citizens who paid into the tax system from which you benefitted indirectly and directly - with researchers, programmers, tax funds for development and building and so, so much more.  We American consumers helped nurture you as a nascent company when we bought your products for tens of thousands of dollars to put in our work places, public and private, because we recognized their intrinsic value and usefulness.  So yes, you do owe an obligation to us to help solve our nation's problems.  You do owe us a duty to try and work with us, rather than stockpile money off shore to fuel lives of conspicuous consumption and waste.  Your founder was a clever man and smart, but you're not him.  We're not paying for you to be neo-feudal princes where he only differences between you and them are that they did their own killing and that they knew what noblesse oblige and honor were. 

Sunday, May 05, 2013

What Duties?



The NRA has had their little love fest over in Texas and they're all about their rights and how they gotta protect themselves from all they fear. I've been listening to the NRA, gun clubs, gun manufacturers for years now and I still haven't heard them speak of the public and moral duties that go along with having rights.   I guess they believe they're don't have a duty to anything other than themselves.  So the carnage continues and the rivers of blood flow deeper and deeper under their indifferent, self absorbed gazes. 

Monday, April 22, 2013

An Open Letter to Dzhokhar Tsarnaev





Saturday, March 09, 2013

Split Pea Soup


Yesterday was a cloudy, blustery and rainy day, so I decided what I really wanted was fresh, home made Split Pea Soup.

Here is my recipe and technique:

Split pea soup Ingredients list:

1 lb split green peas
1 small onion
2 medium sized carrots
2 stalks celery
3 cloves garlic
1 tsp marjoram
1 tsp ground white pepper
2 Bay leaves
1 carton organic, low-sodium* chicken broth
1 carton organic low sodium* vegetable broth
2 C water
1 C diced ham
3 Tbsp Extra Virgin Olive Oil

Preparation of the mirepoix soup base:

Dice** the onion and celery and 1/2 of a carrot into small a small dice.  (See notes for links to instruction videos if you're a beginning cook.)

Take a carrot and cut in half and using the widest, fattest part of the carrot dice finely.  This should yield about 1/4 cup or slightly more.

Grate 1 carrot using the shred side of a grater or your food processor.  (I snack on the parts of the carrot that I've trimmed off or save & freeze for making a vegetable stock later on.)

Peel the garlic and mince finely. 

Put 3-4 Tbsp of the Extra Virgin Olive Oil in a skillet and heat.

Add the diced carrots first and sautee lightly for about two minutes then add the celery, shredded carrots, onion and garlic.  Sautee for another 3-5 minutes over a low heat, stirring well until the onion and garlic has become fully translucent.

While the veggies are sauteeing, add broth and water to a stockpot and put on a medium heat.  Stir in 1 lb of split peas.  Raise the heat and bring to a rolling boil.  Stir in the sauteed mirepoix veggies and reduce the heat to a simmer. 

Add the bay leaves, marjoram, ground white pepper and diced ham to the soup. And stir.  At this point the soup will look like the top photo.  Cover pot with lid and simmer.

Continue to cook on a low heat for 2-3 hours, stirring periodically until the split peas and shredded carrots have broken down fully.  The diced carrots add a little bit of color as you see in the bottom photo.  Remove the bay leaves before serving.

Notes:
*There is no added salt in this recipe.  The sodium in the low-sodium broth as well as the ham seem to provide more than enough salt for this soup on their own.

**Dicing techniques for carrot, celery and onion found on the web:
Carrot:  http://www.ehow.com/video_2346003_dice-carrot.html
Celery:  http://www.monkeysee.com/play/16802-how-to-dice-celery
Onion:  http://www.wikihow.com/Dice-an-Onion

To save on clean up, I use one large bowl for my diced and shredded veggies, roughly dividing them so I can still add them to my skillet one at a time for the initial sauteeing.

For a vegetarian version of this soup, switch out the chicken broth for more vegetable broth and eliminate the ham.











Saturday, January 12, 2013

NM Cuisine Resources for out of state folks



I was having a twitter conversation with Notbeck today during one of the games where we talked about NM food after I'd posted about having a nice big bowl of green chile stew and fresh tortillas which is fine eating on a cold day.

Notbeck hasn't been here in the Land of Entrap...er Enchantment for some time and misses our great regional cuisine.  They also mentioned they like cooking from the ABQ Junior League's cookbook, Simply Simpatico, and that's pretty cool.  I'm far, far from Junior League material (thank you, gods!), but the recipes in it are really good and have been collected over several decades now.  The book is in its umptyumpth printing.

I mentioned I'd put up my short list of where to get ingredients for NM style cooking and since Notbeck doesn't live here, mail order will have to do.

So, for Notbeck:

The New Mexico Connection  chile, beans, spices, and more


The New Mexico Catalog for fresh green chile

Salud!