Category Archives: Carol Cooks2

Eat Smart, Eat Healthily and lose weight…Fads out… common sense in…

Good morning everyone…I think after all these wacky diets and yes I have another one for you today…Just so it highlights the lengths some people go-to for a quick fix…Quick fixes never work…All of us here are in for the long haul…It stays off…FACT…We love our food…FACT…We limit but not exclude completely some food…FACT…I  ♥ Fudge… A DEFINITE FACT…

In answer to the question about substituting coconut oil in a recipe…This is what Victoria or Tori as I know her said…

I know I’ve heard rapeseed oil can be used in place of coconut oil in some recipes. I don’t know from personal experience, but I’d definitely say it’s an option. Don’t know if that helps, but just thought I’d put my two cents in, in case it does help.

Thank you, Tori…Tori also has recently converted to a Vegan Diet and made this plea…

By the way, I’m making a point of cooking most of my food myself, and have recently moved to a vegan diet from a vegetarian one. I’ve found plenty of meal inspiration, but am always up for more, so if you ever make things that are vegan-friendly, I’d really appreciate those recipes.

Although I am not vegetarian or vegan I do make meals which could be eaten by either…I love vegetables and do make meat-free dishes BUT if anyone has some ideas please share as I know Tori would be grateful and I will give you credit as always…x

Die(t)…Is a word we don’t use here…I believe that everyone is entitled to eat and choose their food as they like …I do however believe we need balance in our diets and need to fulfil our bodies needs to ensure we run at optimum health…

car bonnet open

We wouldn’t put petrol in a diesel engine, would we??? The car would splutter and then quite frankly come to a halt…It would stop…It would not work…

All these faddy eating plans are the same …Some may be a quick fix…Most are not sustainable they are too restrictive and many long term are downright unhealthy and will cause us problems…

Interestingly Sally posted an update on diets and one of the most popular eating plans at the moment came under fire it is not healthy …It is not proving good for our long term health…Ricketts is back…Many preventable diseases which I thought because of increased nutrition were gone…Because of these silly restrictive diets, many people follow are back!  This should not be happening…

There have been some studies that have identified that there is an increase in nutritional deficiency in the diet and here are three articles that are worth reading.

So please if for nothing other than to prove to yourself that the eating plan you are following is good for your health long term…I don’t know about you but I would like a few more years on this earth and be as healthy, happy and mobile(ache-free) as I can be given my advancing years…x

Recipe Corner:

Let’s Cook!

Onions stuffed with sun-dried tomatoes and cheese…Yep, this is one of my meat-free days…If you are following a vegan diet then swap the feta for vegan cheese and an egg substitute.

STUFFED ONION

Ingredients:

  • 4 large onions.
  • 150 gm goats cheese or Vegan cheese.
  • 50 gm fresh breadcrumbs ( I use olive oil breadcrumbs)
  • 8 sun-dried tomatoes in oil chopped and drained. I am lucky that I live somewhere nice and sunny so I can sun dry my own tomatoes please click here to see how.
  • 2 tbsp oil from the sun-dried tomatoes
  • 1 small egg, beaten
  • 3 tbsp toasted pine nuts
  • 2 cloves of garlic chopped
  • 1/2 Tsp chopped fresh thyme
  • 1/2 Tsp chopped fresh parsley
  • Salt and ground black pepper to taste.

Just reading that list of ingredients makes my mouth water….I am salivating.

Let’s Cook!

Add the onions in their skins to lightly salted boiling water and cook for 10 minutes. Remove the onions from the boiling water, drain and cool. When they are cool enough to handle cut in half and remove the skin.

Using a small dessert spoon scoop out the centre leaving a thick outer layer.. 3 layers is sufficient.

Reserve the flesh for later.

Pre-heat your oven to 190C/375F

Place the onion shells in an oiled ovenproof dish.

Add all the other ingredients except for the tomato oil and pine nuts to the scooped-out onion flesh and season well. Stir in the pine nuts.

Divide the mix between the 4  scooped out onion shells and cover the dish with foil.

Bake for 20 minutes, remove foil and drizzle with the sun-dried tomato oil cook uncovered for a further 25-35 minutes until bubbling and cooked.

Baste occasionally during cooking.

And smell…. your kitchen will be filled with such a lovely aroma and even those who are not onion lovers will be salivating…I have had many a convert to this dish.

It is lovely just served with warm bread or as a side to some lovely grilled sardines.

Now all of those ingredients have amazing health benefits.

Some lovely variations to this recipe include using Feta cheese instead of goats cheese and substitute mint and pitted green/black olives instead of the other ingredients for a real Mediterranean taste. Just stir into the scooped onion mix, you could also add some currants or sultanas.

If you don’t want sun-dried tomatoes and pine nuts use 75 gm chopped walnuts add them to the scooped-out onion mix add 115 gm chopped celery and cook in a tbsp oil until the celery is soft and put in the onion shell.

Experiment by substituting your own favourite ingredients that is what cooking is all about.

Enjoy!

Wacky Diet Corner…Clay Eating…

Clay eating is a culture in some parts of the world…But when Celebrity’s start endorsing such eating habits to me it starts down a slippery slope…

Drink 1/2 tsp of clay in 8 oz of water a day…Why? It supposedly binds other materials in the body and gets rid of negative isotopes…This is a bogus medical claim…Our kidneys and liver do not need help processing toxins…

This is what people thought…

Personally…Would you? Do you?

My healthy eating is going fine…It seems like I hover and on average lose about 1lb every 10 days…I do think cutting right down on alcohol has made a huge difference to me…I sleep much better and feel much better even my son told me to slow down when out walking the other day…haha…these young ones can’t keep up…But then I can lay claim to having completed a marathon in my younger days he can’t and for those of you who are not sure…That’s 26.2 miles…

Next week bets are off in this house as I am going on a girlie few days to Pattaya…My other half and son think I will be going on a binge…I have been away and only last week met up with some friends for dinner and a drink and boy can they drink…I am not righteous I couldn’t what I wanted to drink so stuck with water…It doesn’t bother me any more …But I did have one sundowner last night…I just pace myself and I did find…

Confession time peeps…Lindt makes a dark chocolate bar with mint creme…The first time I have seen it where I shop and probably will never see it again so I succumbed without a struggle…haha…I had the last two squares yesterday…Bliss…Dark chocolate with mint…x

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 

Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a creative week ahead x

 

 

The Culinary Alphabet…The letter S…Salmagundi?

Now S should be an easy one as I can think of many items which begin with S.  I do however like to throw in the odd curveball and come up with at least one which you may not have heard of or don’t know what it means…Z the last letter of the alphabet which I thought would be the shortest post ever for me is looking quite good I think honour will go to X as that is looking quite sparse at the moment…Any ideas gratefully received…The full blog post can be found over at Esme’s Salon…

Header letter S Culinary Alphabet

The first recipe today is:-

Salsa

My favourite is this one.  Mango and avocado with red onion.

Ingredients:

  • 1 mango, diced
  • 1 medium avocado, diced
  • ½ medium red onion, finely chopped
  • ½ bunch fresh coriander (about 1/2 cup chopped)
  • Juice of 1 medium lime (about 2tbsp)
  • 1/4 tsp salt and a pinch of black pepper, to taste

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped coriander. If you like a hint of spice like me then add chopped chili.

Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve. If not serving right away, cover and refrigerate.

Sage

Is one of my most used herbs in my cookery I love sage. Sage is probably most well known as one of the main ingredients of sage and onion stuffing, which is traditionally served on Christmas Day with roast turkey or roast goose.

Sage is another herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine. In fact, the word sage derives from the Latin “salvare”, which means to heal or to save.

Culinary I use it with both chicken and pork.  Sage can be bought cut fresh or dried from your local supermarket. You can grow sage in your garden, although if you live in a cold climate, it will not grow as well as in a warm and sunny country.

Dried sage can keep for about six months but must be stored in an airtight container or glass jar.

Cut fresh sage leaves should be stored in the refrigerator in a plastic bag or you may wrap them in a damp paper towel to maintain their freshness for as long as possible. They will usually last for three or four days.

Freshly picked sage leaves from your garden will keep for at least a week longer if stored wrapped in a damp paper towel and placed in a plastic bag in the refrigerator.

Ideas for using sage in cooking

Sage is not only ideal for flavouring meat or poultry dishes, but it also goes well with cheese, apples, and tomatoes. Try some of the ideas below.

  • Use to make your own homemade stuffing mixed with onion.
  • Use to flavour homemade vegetable soups.
  • Add to your homemade sausage mix or sausage stew.
  • Add some chopped sage leaves to macaroni cheese or other cheese dishes.
  • Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
  • Now add a fresh tomato and cheese salad.
  • Use sage to season and flavor any type of tomato sauce for pasta.
  • Add a small amount of fresh sage to a cheese omelette or frittata.

 

 

  • Sprinkle freshly cut sage leaves onto your pizza.
  • Use to flavor roast chicken or fish.
  • Fry sage leaves in butter to make a delicious sauce for pasta.
  • Use sage in your own homemade pâté recipe.
  • Add some chopped sage to your bread recipe.
  • Rub sage and garlic into pork chops before grilling.

Salmagundi

Is a mixture of foods combined with or without sauce and served cold.  It dates back to Elizabethian times and was a favourite with pirates on the high seas…A stew…A changing recipe from region to region and countries it can be anything from a dry stew to a salad where the ingredients included fruits, nuts, citrus juice, herbs and vegetables, and meats.  A showpiece sometimes or just a family favourite.

Now you have had a taster you need to head over to Esme’s lovely blog to see what other delights I have for you…See you there and please leave a comment as I get pretty lonely over there sometimes and we all know how much I love to chat…xxx Esme will also give you a very warm welcome…Thank you for hosting me again this month Esme…x

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

About Carol:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use to have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology

Connect to Carol (Moi)

Blog
Twitter
Facebook 
Pinterest

Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx

 

This week in my Kitchen…Homemade Burgers…

 

Welcome to this week in my kitchen…

Finally, I have found some Jalapenos after weeks of searching and waiting so tomorrow we can try these new jalapeno rolls ..Just a spoiler…haha…Burger buns located so I will be giving you some recipes for burgers…Mine I ate as a patty with some salad as unless they are really good buns …I don’t eat them but everyone else did and pronounced them good…Nannie’s burgers are the best according to Aston not as greasy as Mud Burgers…Yep, that is the name of one of our local burger providers…

We are also back to normal or as normal as I will ever be in my kitchen…My son is back so that means I can sometimes just be the sous chef as we share the cooking…

Salmon Burgers…

Ingredients:

  • 1 1/4 pounds middle cut of salmon fillet, skin and pin bones removed
  • 2 tbsp dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp grated lime zest
  • Pinch of cayenne pepper
  • 2 spring onions(green) onions, chopped
  • 1 cup plus 2 tbsp panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  • 4 brioche buns or burger buns split
  • Tartar sauce and arugula, for topping

Let’s Cook!

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lime juice, l lime zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the spring onions, 2 tbsp panko, 1/2 tsp salt, and black pepper to taste. Gently mix until just combined.

raw slamon patty mixture

At this point, I always make a small patty and cook it just to test the seasoning…

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the grill.

cooked salmon patty

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a grill pan and cook until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Salmon patty spicy rice and salad

At that point, I hadn’t been able to get burger buns and had mine with just a mixed salad and some spicy rice…It was nice and I even let the boys try it and they loved it…The common consensus was that next time we would put the salmon patty in a bun and it would be very nice and tasty…

Our next experiment was a beef patty which before we have made with red onion and parmesan and very nice they are…For a change, we thought we would still use red onions bit use chorizo…

Line a baking sheet with parchment paper and brush with olive oil. Divide the beef mixture into 8 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Beef and Chorizo Burgers

  • 600 gm of good minced beef…grass fed if possible
  • About a 4-inch chunk of chorizo sausage crumbled or finely chopped
  • Red onion finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 egg beaten
  • 4 tbsp of panko bread crumbs.
  • Cheeses slices or grated cheddar
  • 8 slices of bacon( optional
  • sliced tomatoes, peppers and onion to serve.

Let’s Cook!

Lightly cook the chopped or crumbled chorizo and allow to cool then mix all the ingredients together…I always mix burgers with my hands as it combines the onion etc much easier.

Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain;

Some people like their beef burgers slightly pink in the middle …I don’t but each to their own and cook your patties to your own taste…

beef patty

 

To serve we added onion, peppers and tomato and topped with grated cheddar cheese…also some grilled bacon.

Pork, Apple and Sage Burgers.

  • 300 gm of grass-fed pork mince
  • 4 tbsp of panko breadcrumbs
  • 1 apple peeled and cut into small dices
  • 1  small red onion finely chopped
  • 1 egg beaten
  • 1 tbsp dried sage
  • Salt and fresh ground black pepper
  • grated cheddar for topping
  • Bacon as above( optional)

Let’s Cook!

Mix all the burger ingredients together..get those hands mucky…haha…I added the apple uncooked but next time I will cook the apple lightly in some butter and sage before adding…I also experimented with blue cheese instead of cheddar on my tester but my testers thought it overpowered everything else and was too strong…

pork burger patty

I also toasted my bun but only had the bottom half..and left half of that…I really only like nice bread and those buns to me were not although everyone else enjoyed them and decided I was just being fussy( again)

Next on the horizon is a custard tart…I used to love my mum’s custard tart…But most of the recipes I see now all have condensed milk in them…Why? … it makes the tart much sweeter and loaded with unnecessary fats and sugar…I will be making mine just as my mother did… it will be delicious and far healthier than most of the recipes I see now…

Haha…I think we need that after pigging out on these burgers…

Thank you for reading and if you enjoyed the recipes please feel free to share xx

About Carol:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post and if you love it please feel free to share or bookmark for later…If you have any queries then drop me an email carolcookstwo@gmail.com …..xx

 

Thailand… Travel and Traditions…8 popular Issan dishes…from Northern Thailand with recipes

Most late afternoons I venture down to my local market…I leave it so late one because it is cooling down a little and two because all the street food vendors are setting up and selling their wares…It is busy and high on the agenda for most Thais who are either sitting and eating or collecting their food to take home…

 

sausages - fish balls

It is bustling and the smells …Anyone who experiences this for the first is just overawed we took my daughters partner out one night and he was just awestruck he didn’t know where to look or what to try first…

Found almost everywhere and a dish which anyone who visits for the first time goes away wanting to eat this often…

Khao Krapow Moo Kai Dao (rice with pork in basil leaves and fried egg) would indeed top the list. This dish encapsulates everything that is Thailand and Issan( Northern Thailand)

The grittiness, the heat, the speed, and most importantly, the potpourri of smells and flavours that make up the dish will blow your mind. Add to that the mouthwatering fragrance of garlic, chilli and basil stir-fried with chicken (or any meat) in a burning hot wok and you have a dish most Thais would swear by. Served over a plate of steaming hot rice topped with a crispy-on-the-outside-soft-on-the-inside fried egg, it’s the perfect meal.

Khao Krapow Moo Kai Dao

 

Khao Kha Moo (braised pork knuckle and rice) is a weight watcher’s guilty pleasure which hours of pilates cannot make up for, it’s definitely worth breaking your diet for just one day. You’ll swoon over the succulent pork knuckle, braised for several hours in a thick, five-spices gravy, it comes out off-the-bone tender. Sometimes though the leg of pork will be used but slow-cooked just the same. Enjoy this with a boiled egg, some kale and top it off with some preserved cabbages and a sweet and sour dipping sauce and officially declare that day National Pig-Out Day and that you are in culinary heaven…

THAI SLOW PORK

Walking through the market stalls more often than not you are greeted with that familiar smell of star anise and cinnamon which is synonymous with Thai slowed Braised Pork it is to be found in huge pots and there will generally be a queue and it just epitomises the essence of street food….One which holds almost iconic status.

It will either be served in a bowl-like above or on a plate with rice, pickled cabbage and miso soup like this one…Both equally delicious…

Thai slow cooked pork and miso soup

Most everyone knows Som Tam but any Thai ( and me) would swear by the marriage of Gai yang(grilled chicken) or BBQ fish(pla pao) with the world-famous Thai papaya salad. Be prepared for a sensory overload as your taste buds do a dance and go wild.

While som tam pla ra is an acquired taste, som tam Thai is much more accessible and has become more popular, especially in central Thailand. In contrast to the salty, spicy and pungent som tam pla rasom tum Thai has a more sweet and sour taste, with the use of palm sugar and lime, balanced with the saltiness from the fish sauce and dried shrimps. Instead of the green seeds from white popinac, you’ll get to enjoy the crunch from roasted peanuts. This is the one I prefer as although I have eaten Payaya salad with Pla( fermented fish) or crab I prefer my Papaya salad without.

Other variations of som tam include tum sua (mixed with rice noodles), tum Kao pode (with corn instead of green papaya), tum tang (with cucumber instead of green papaya), tum ponlamai (with fruits), and many more. Som tum is usually enjoyed with steamed sticky rice or rice noodles on the side. I have also eaten one made with shredded green banana which was quite nice…

How to eat: Take a small helping of sticky rice with clean fingers, tear off a piece of grilled chicken and roll it onto the sticky rice as if making sushi, then add a spoonful of some spicy Som Tam on top of your food. Now open wide and prepare to be amazed by every bite.

Another typical Isaan dish, larb is made with minced meat, cooked or uncooked, mixed with ground toasted rice, shallots, spring onions, mint leaves and seasoned with chilli, lime juice and either fish sauce or pla ra. The preferred meat used in the dish usually includes pork, duck, beef or chicken.

larb Moo

In some areas, you can also find larb luead, where fresh blood is mixed in and other variation of meats depending on local finds. Like most Isaan dishes, larb is usually eaten with steamed sticky rice. Some places also offer a contemporary version of larb tord with similar ingredients as larb but shaped into meatballs and deep-fried which are very nice…

Sausages Tessaban

Another tasty dish is sausage…Isaan people make their sausages with a short fermentation period that’s enough to give them a slight tang. Locally known as sai Krog Isaan, the sausage is made from pork meat and pork fat. Cooked rice is added to the mixture to kickstart the fermentation process which normally only lasts two to three days. Isaan sausages are already seasoned with garlic and salt, making it a handy snack to be enjoyed with fresh chilli, ginger and cabbages. Some of the sausages also have noodles added to the filling…

Here in Issan Noodle Soups are very popular and they come in many different ways some using parts of the animal that I personally would prefer not to eat as nose to tail eating is observed very much here…

 

Another popular Issan dish called Mok pla siw which means various small fish. they are cooked on a BBQ wrapped in a banana leaf with chilli, Thai basil and spring onion…Then eaten with sticky rice either on its own or as an accompaniment to other dishes…

fish-chilli-pla-basil-banana-leaf

Street markets are always bustling and busy here …One-stop shopping..food, clothes, household items, bedding, electrical goods, a puppy or a kitten… Fresh fish, dried fish, still alive and wriggling fish, frogs which here in the North are a staple, rats…yes, rats…tasty I am told by the stallholders and they feed on rice they say, so clean not like the sewer rats …But they have them here in the city where I live..where do they come from I wonder…I will not be enquiring or be eating…This I draw the line at…A big black line..nada, No, I am not even going there…

Another Issan favourite is Ant eggs...Which I have to admit do make a nice salad..they have a lemony taste which is quite pleasant…

ant egg salad

Since living here in Issan I have been surprised and pleased at the variety of foods…Coconut milk is not used as much here in Issan…But the curries and stir-fries are tasty without it …very many different herbs and mushrooms are used alongside foraged and hunted insects and other meats that I never imaged I  would ever see cooked and eaten…Life is full of surprises…

Please note I have included the recipes so you can enjoy them at home for the dishes I have made in my own home…Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a creative week ahead and enjoy the recipes xx

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Chicken Kiev Multi-coloured Chicken Breast and Apple and Mulberry Crumble.

If you love chicken then there is one of our family favourites Chicken Kiev which I remember my mother making and because I didn’t want breadcrumbs etc and something a little lighter there is my multi-coloured chicken and as a treat a dessert or pudding…Apple and mulberry crumble…Enjoy xxx

Smorgasbord Blog Magazine

Chicken Kiev, Multi-coloured Chicken Breast and Apple and Mulberry Crumble.

Having made some lovely Salmon burgers and knowing that many of you are experiencing some BBQ weather my plan was to give you some lovely burger recipes…Both family favourites and a couple of new ones…That plan was soon scuppered as I could not get burger buns anywhere…

Many of my images have for some reason become corrupted so the plan was to make some more and take new images the torrential rain and lack of burger buns put paid to that…

Having described what I was doing to hubby and the fact they contained lots of his favourite things his little face when I come home minus the buns was one of disappointment…

Next time dear friends…So for now it will be a family favourite Chicken Kiev…

Ingredients:

• 4 skinless chicken breasts
• 125 gm dried breadcrumbs
•…

View original post 1,319 more words

Whimsical Wednesday…with Carol

Thank you for joining me once again on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

As sun sea and sand have featured quite highly on my radar the last few weeks and will again very soon as in a few weeks I am off to Pattaya to see one of my besties…

Time for a story…One which evoked memories of sun, sea and sand…This very short story came about when on a writers retreat we were given a Salt Water Taffy and five minutes to write our thoughts down…

Salt Water Taffy( 3)

Salt Water Taffy by Carol Taylor.

Brilliant turquoise in colour, my fingers now sticky on my screen, sweet nothing on my tongue with a sort of fudge-like texture.  Would I eat another?

“No”

The disappointment flooded over me when I realized it wasn’t a blueberry flavour.

But, instead, it invoked pictures in my memory of a hazy blue sea,  sailboats, men in boaters,  ladies in bloomers and those wonderful beach huts which are now so in vogue. Children running along with kites, donkey rides on the clean white sand. Ice Cream and Candyfloss

How one tiny rectangle of sweet stickiness could evoke long-forgotten memories of an idyllic childhood was truly amazing.

Long Live Salt Water Taffy.

What is salt Water Taffy then where did it originate?

No one really knows but a man called Joseph Fralinger who was a former glassblower and fish merchant from Atlantic City opened a small concession in the mid-1880’s selling lemonade. After taking over a taffy stand he began to perfect his own recipe for Taffy. An entrepreneur at heart he packed one pound oyster boxes with Salt Water Taffy and launched the first ” Atlantic City Souvenir” today this one-pound box still remains the most popular souvenir.

Today there are over 155 flavours of Salt Water Taffy and not a drop of seawater to be seen

The birth flower of August is the lovely poppy…A beautiful but delicate flower and the birthstone is the pretty green Peridot however in Tibetan history it is the mystical Diamond which is the birthstone.

I grew up watching Laurel and Hardy...Slapstick comedy was all the rage and I still sort of prefer it to some of the comedy about now…On this day in 1957, Oliver Hardy sadly passed away but left a legacy in the minds of many…1892-1957 R.I.P…Thank you, Ollie and Stan, for the memories…

On August the 6th 1859...A pill to cure all ills was launched…Beecham Pills …I remember those little sachets of powder the Beecham Powder which mum gave us in water for most ailments…So popular was it that no one doubted its extravagant claim in the worlds first advertising slogan.

Beechams Pills

Photo credit: Medical Heritage Library, Inc. on VisualHunt.com / CC BY-NC-SA

The sandwich was named after the Earl of sandwich when he was busy playing cards and feeling hungry and on a winning streak, he asked for some meat to be put between two slices of bread…Thus the sandwich was born…I am guessing that as it has been around since approx 1762 that it is not going to be obsolete any time soon and it has certainly come a long way since then the most expensive sandwich is this one and it holds the Guinness Book Of Record title …..That is some cheese sandwich…

Tomorrow is the date of one of the most talked-about robberies Great Train Robbery…The robbery is one of Britain’s most notorious crimes.

The Great Train Robbery was the robbery of £2.6 million from a Royal Mail train heading from Glasgow to London on the West Coast Main Line in the early hours of 8 August 1963, at Bridego Railway Bridge, Ledburn, near Mentmore in Buckinghamshire, England.

After tampering with the lineside signals in order to bring the train to a halt, a gang of fifteen, led by Bruce Reynolds, attacked the train. Other gang members included Gordon Goody, Buster Edwards, Charlie Wilson, Roy James, John Daly, Jimmy White, Ronnie Biggs, Tommy Wisbey, Jim Hussey, Bob Welch and Roger Cordrey, as well as three men known only as numbers “1”, “2” and “3”. A 16th man, an unnamed retired train driver, was also present.

The one who got away…

This week is also National Smile Week, August 5-11th. 

a smile

Cake covered face

Smiling makes me feel good and it helps you live longer…it boosts the immune system, it is contagious and I would rather catch a smile than a cold…Wouldn’t you? So don’t forget to smile today!

Smiling Is Infectious
Author Unknown

Smiling is infectious,
you catch it like the flu,
When someone smiled at me today,
I started smiling too.

I passed around the corner
and someone saw my grin.
When he smiled I realized
I’d passed it on to him.

I thought about that smile,
then I realized its worth.
A single smile, just like mine
could travel round the earth.

So, if you feel a smile begin,
don’t leave it undetected.
Let’s start an epidemic quick,
and get the world

Smiling and music I think go together …August 1985 saw Barbra Streisand record her Broadway album also the song “Tik Tok” was the Billboard song of the year in August 2010 sang by Kesha…It is a catchy little tune which is still very popular today but I have opted for my song of the week a Streisand song and one of my favourites…Streisand dueting with Barry Gibb…

Of course, I do always pop a recipe in here somewhere as you all know that CarolCooks2 and today I am over @ Sally’s for my Cookery Column…This week was a bit of a saga as having made a scrumptious salmon burger I thought I would share some burger recipes as they are popular…Some of my images had become corrupted so I thought time to make some and take more pictures so of I went shopping sourced minced beef and some other food items and then I couldn’t get burger buns for love or money…

My post was done..written minus some images…I should have known to get the most important item first as shopping can be hit and miss here…For example, I have a recipe I want to try using Jalapenos… I have been trying for a few weeks to get them to no avail…I couldn’t get the wrappers I req either until yesterday so they went in the basket ready for when I can get jalapenos… I did, however, get burger buns so tonight it will be assorted burgers and hopefully, I will get some good images…

chicken breasts with tomatoes courgettes and peppers

It was then a quick think about something quick to do that I hadn’t done before so chicken breasts and a deconstructed crumble was the order of the day…For the recipes click the link to Sally’s blog above …

You have probably gathered by now that some of my cooking ingredients are scarce and sometimes difficult to obtain …I have to plan accordingly…But it is warm and the sun shines…x

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a creative week ahead xx

 

 

 

Eat Smart, Eat Healthily and lose weight…No gimmicks just common sense. …The Graham Diet…

I think after all these wacky diets and yes I have another one for you today…Just so it highlights the lengths some people go-to for a quick fix…Quick fixes never work…All of us here are in for the long haul…It stays off…FACT…We love our food…FACT…We limit but not exclude completely some food…FACT…I  ♥ Fudge… A DEFINITE FACT…

I am back from Phuket today…Where I have had a wonderful time…Sun, sea and sand… I have stayed exactly the same weight although I have eaten much more but I have been swimming and walking much more so the two combined mean I have enjoyed my food and more of it and let’s not forget the cocktails we also found a little stall who does takeaway cocktails so on our way home…It would have been rude not to …haha

More about this trip later today in my whimsical Wednesdays of the beautiful Phuket with a few pictures...

Although I wrote most of this post before I went it is a day late because I have added a few bits…Sorry!

I have come back to some offers of sharing their diet journey both the good and the bad from Dolly ( The Mono-Diet) and Pete with his amazing weight loss…Thank you guys you will be featured next week and the week after…xx

Wacky Diet Corner

The Reverend Sylvester Graham (July 5, 1794 – September 11, 1851) was an American Presbyterian minister and dietary reformer known for his emphasis on vegetarianism, the temperance movement, and eating whole-grain bread. Graham has been called the “Father of Vegetarianism” in America.

Known for being a zealot he believed that restricting your diet and eating wholesomely that it tempered the feelings of lust and desire although there is no basis proving that vegetarianism curbs lustful feelings. The Graham Diet is not designed to be a weight loss diet. This diet is based on religious philosophy and is to be followed for moral reasons and beliefs. The Graham Diet is not based on any scientific fact and is based on Graham’s own religious beliefs.

Regardless of his preachings, he was the inventor of the Graham Cracker and other products…Not an advocate of practice what you preach then? Just saying…Next week The Mono- Diet…

Time for a recipe… Recipe Corner…

I love Mackerel and have been eating it a few times this last week just straight from the BBQ…no frills or anything just street food at its best along with some lovely bananas and some fruit which I am unsure if the name yet which was soo nice ..All in batter I will add just a light one and crispy which the Thais do so well…This recipe is one I do at home and very nice with my favourite green mango…

Mackerel and green mango salad.

mackerel and green mango Thai salad

Ingredients:

  • 2 small mackerel or mackerel fillets
  • 1 green mango, julienned
  • 3 shallots finely sliced
  • 1 tbsp Fish Sauce
  • 2 tbsp Lime Juice
  • 2 -4 fresh red chillies sliced
  • 1 tsp red chilli flakes ( optional)
  • 1 handful of fresh mint picked and chopped
  • 1 handful coriander chopped
  • 2 tbsp unsalted roasted nuts.

Grill the mackerel unless you buy ready smoked mackerel and in that case break it into flakes.

Julienne your mango, slice your shallots and chop your herbs. Put all your chopped ingredients and the fish into a serving bowl and add your chillies, fish sauce and Lime Juice…Taste and if you wish to add a little sugar to balance the flavour or suit your palate then add it now.

Serve with noodles or some steamed plain potatoes.

N.B.

If you can’t get green mango then this salad would be lovely with mango which is just ripe but still firm which I think you could get almost anywhere in the world now…Or try a green apple which I think would be equally as good.

Tomato and Egg Curry…

There are lots of green tomatoes at the moment on the markets so I have experimented with this green tomato Curry… When I make a new curry or dish I always only make enough for 2/3 persons…Just in case…

Makes 2/3 portions

Ingredients:

  • 5 medium green tomatoes chopped
  • 3/4 spring onions sliced
  • 1 tsp garlic finely cut
  • 1 tsp fresh ginger finely cut
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 stem of curry leaves
  • 1/3 cup chopped brown onion
  • 2 tsp oil/ghee
  • 1/4 tsp turmeric powder
  • 3 green chillies chopped
  • 1/2 tsp red chilli flakes (optional)
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste.

Let’s Cook!

Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.

Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.

 

green tomatoes cooking with spicesAdd the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.

Meanwhile, boil your eggs. Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.

green tomato and egg curry

Serve with rice or flatbread…

I would make this again it is a spicy little sauce but the chillies pack some punch here I tried it with brown rice but would have bread next time as the sauce would be lovely scooped and eaten with bread.

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a creative week ahead x