This has been a productive and marginally healthy week for me. There are a few things working in my favour right now: the new medicine regimen seems to be working moderately; I have had fewer fibro bouts this week in comparison to others. I have also been more focused in my meditations. I think truly that these are more important to my well being than anything else right now. I am glad that I am wise enough to realize this.
As such, I've decided to cook a meal for Imbolc this year. I've decided to make the following:
Pork Paprikas: Brown 6 lbs pork chops on both sides in salted pan. Remove to platter. Sauté 1 large diced onion in 1 Tbs margarine and 1 Tbs paprika. Return chops to pan. Add 2 C water and simmer until chops are tender. Remove chops from pan. Blend 1 C sour cream with ½ c broth. Add to rest of broth. Stir until well blended. Return chops to pan and simmer about 5 minutes to reheat meat. Chicken can be substituted
Roasted Garlic with Fresh Thyme and Goat Cheese: Serving Size : 4 servings Preheat oven to 400 degrees. With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the Honey Cakes: Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let stand for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.
Ingredients: 4 Plump heads of garlic, 3/4 c Defatted reduced-sodium Chicken stock, 8 Sprigs, up to 10 Sprigs fresh thyme, Salt & freshly ground black, Pepper to taste, 4 oz creamy goat cheese cut into 4 portions, 4 sl Lightly toasted sourdough or Peasant bread
touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately. To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the tip of a knife and spread on top.
Ingredients: 1/2 cup Riesling wine, 1 egg, 2/3 cup flour, 1 cup honey, 2 tbs sugar, 1/8 tsp cinnamon, 1/8 tsp nutmeg, Dash of salt
What's unusual about this (and blog-worthy, at least for me), is that I amn't really what I would call a 'cook'. I can cook, sure, but that hasn't been something my family has seen a lot of in...well, forever. Put that side-by-side with my fibro, energy and domestics have fallen off quite a bit in the last year. I have, however, been extremely motivated since embracing this path, and I feel good about it. My family, although still in the dark (mostly) about this journey, sees the changes as a welcome development.
Hopefully, the meal will turn out good. Pictures I hope will follow, come Tuesday (or the weekend).
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