Category Archives: Cook from scratch

The Culinary Alphabet …Letter P…Paillard or Poke?

Welcome to this months post it is the letter P in my tour of the Culinary Alphabet over @ Esme’s Salon.  I had quite a few culinary terms and ingredients to pick from.  It is funny how some letters of the alphabet have very few and others you are spoilt for choice.

The culinary alphabet 1 15th May 2019 (1)

Pancakes

I think every country in the world has a different version of the pancake or is it a Bellini or a scotch pancake or a hotcake or Khao-gle-at which are traditional Thai handmade pancakes does it come with lemon and sugar or in a stack or with kimchi.   I could go on and on,  A pancake comes in so many different ways, made with different flours, fillings and toppings or dips.  The list is endless.

Peas

I love fresh garden peas and have many fond memories of pea picking on my grandad’s farm and also sitting at my grandma’s feet and shucking the peas and eating a few as well.  Peas come frozen now and also in their pods as sugar snap peas or flat pods called mange tout, all of which I love.

I also remember the processed peas which have a soft, mealy texture which I used to love as a child but no longer and of course if you are eating Fish & Chips in the North of England they would not be eaten without mushy peas. Even the poshest of restaurants now when they serve fish & chips, you can also have a portion of mushy peas. As the price of fish has risen, it is no longer a poor man’s meal.

Fridays in our house, were always Fish & Chips, and something I will be having as soon as I step off the plane onto British soil again.  The best way to eat them is straight from the fryer wrapped in newspaper and eaten with salt and malt vinegar, a truly British tradition.

To read the full post Click here…

Thank you for reading and please share on your favourite social media if you loved it and the recipes x

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 I bid you 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

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422
Pinterest: https://www.pinterest.com/caroltaylor56/pins/ 

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you again for reading this post I look forward to your comments…Have a great weekend xxx

CarolCooks2…Weekly Roundup…Squidilicious, Cholesterol, How to brew green tea…

Welcome to this weeks roundup…Take a pew, grab your favourite drink and have a read most of all enjoy!

great reads a weekly roundup lady with electronic reader

How does plastic get into the sea?… It is the subject of many news desks, question time, documentary’s, in fact, it is on the news, it comes up on your FB news feed, magazines, newspapers..everyone is talking about plastic…But although plastic is a huge problem so are discarded fishing lines and nets so let’s not forget those and the distressing photos of turtles and fish with hooks in their bodies or caught in discarded nets and they can’t free themselves…So much abuse of the natural world is caused by man.

https://carolcooks2.com/2019/05/06/plastic-part-7-how-does-plastic-get-into-the-sea/

Healthy Eating...How is your eating plan going? If you have reached a plateau and we all do at times Sally has a written a great post with lots of tips …and there is also a video for some great arm exercises…

ladies jogging

I am only walking and when I come back I am leaking like nobodies business…The humidity here but it seems to be helping me lose weight and inches so I am not complaining…haha

https://carolcooks2.com/2019/05/07/healthy-eating-eat-smart-have-you-reached-a-plateau/

Cholesterol something which many people have or have a problem with or someone they know has a problem…Sally’s post busts the myths and gives you the facts…

https://smorgasbordinvitation.wordpress.com/2019/05/07/smorgasbord-health-column-cholesterol-and-fat-myths-part-two-vitamin-k2-and-healthy-fats-by-sally-cronin/

Waste Not! Want Not! …Lots of good news this week and ways that as an individual we can help…

Bluebell woods

To me, there is nothing more beautiful than a bluebell wood.

https://carolcooks2.com/2019/05/09/waste-not-want-not-week-23-bees-and-coffee-grounds/

I do a lot of research and I found this post very helpful as to what questions to ask and how to study…A very useful article if you do ant=y research or just look up things as you think of them …Which I do if I see a news article and want to check something out…

Featured Image -- 19748

https://motivation-environment.com/2019/05/08/7-important-steps-that-can-be-used-to-study-environmental-problems-like-a-scientist/

Squid or Calamari...I call it squid purely out of habit and it is called squid here in Thailand whereas in Europe it is called Calamari. What I buy here is definitely Calamari family but I refer to it as squid.  Squid is different it is cheaper and not so tender…If you are not sure ask your fishmonger or check out this post to see the difference between the two …Either way, the recipes are Squidilicious…

https://carolcooks2.com/2019/05/10/this-week-in-my-kitchen-squidilicious-salt-pepper-squid-and-bbq-squid/

Green tea…So often I hear the comment as to it is bitter…It is if you don’t brew it correctly my post tells you how and you never have bitter tea again unless like me when I leave my little strainer in the pot…

china green tea pot

https://carolcooks2.com/2019/05/11/green-tea-or-oolong-how-to-brew-the-perfect-cup/

I hope you have enjoyed this weekly roundup if you have any comments please share as I love your comments and always answer them…Enjoy your week 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 great week xx

CarolCooks2…Weekly Roundup…Authentic Thai Food, B6 and your diet, Co2 the myth…

Welcome to this weeks roundup…Take a pew, grab your favourite drink and have a read most of all enjoy!

great reads a weekly roundup lady with electronic reader

First, post PET(E) and Climate change but do I agree on why the Climate is changing and what are really the pollutants? Let’s just say for now that I don’t believe blindly…I mean let’s take…

Salt, Sugar, Low-fat foods, Monsanto, celebrity endorsements I could go on and write War and Peace on that subject…One minute we are told DO NOT EAT and the next It is ok to eat….My motto..Do my own research to the best of my ability, watch, learn and listen and then make up my own mind …I speak English I do not go Baaa…

two sheep bleat

https://carolcooks2.com/2019/04/29/plastic-part-6-pet-and-climate-change/

How to live longer...Have you found the Elixir of Life? Neither have I…But if we eat sensibly and healthily with a few treats, of course, we could extend our years on this beautiful planet by a few more…The Okinawans have…

https://carolcooks2.com/2019/04/30/healthy-eating-eat-smart-eat-like-the-okinawans-do/

It is now over to Sally and to read her very expert advice on Cholesterol a subject or problem which we have all heard of and maybe experienced at some point or indeed are taking statins…Everything you need to know expertly written and researched by Sally…

https://smorgasbordinvitation.wordpress.com/2019/04/30/smorgasbord-health-column-the-cholesterol-myth-part-one-and-statins-the-new-research-sally-cronin/

Food …Are you hungry? Well, be sure that something will tickle those taste buds while reading the next post…B6 and how to determine if you have a B6 deficiency and which foods can help…Let me tell you just as a little teaser that bacon features in there somewhere

https://smorgasbordinvitation.wordpress.com/2019/05/01/smorgasbord-health-column-are-you-getting-enough-vitamin-b6-chicken-and-prune-tagine-tofu-and-honey-bites-spicy-sweet-potato-balls-sally-cronin-and-carol-taylor/

Waste Not! Want Not!…

Let’s just say this post is the start of my rumblings and rants…Only mild, not full blown…Yet! I need to start slowly and build on my facts…Just like Mount Vesuvius

Mount Vesuvius smoking

Image by Charlotte Gupta from Pixabay

https://carolcooks2.com/2019/05/02/waste-not-want-not-week-22-hydrating-shampoo-bar-and-pollutants/

The last two are food related so settle down and prepare to wet your tastebuds…One of my favourite ways to cook Salmon.

Cajun spiced salmon

https://carolcooks2.com/2019/05/02/cajun-spiced-salmon-with-salted-lime-butter/

Lastly…Thai Squid Salad, Fish Pie to salivate over and a lovely smoothie…

 

https://carolcooks2.com/2019/05/03/this-week-in-my-kitchen-thai-squid-salad-fish-pie-and-smoothies/

I hope you have enjoyed this roundup…Enjoy the rest of your Bank Holiday if you are celebrating 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 I bid you 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

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422
Pinterest: https://www.pinterest.com/caroltaylor56/pins/ 

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

 

This Week in My Kitchen…Thai Squid Salad, Fish Pie and Smoothies…

It has topped 40 degrees today and it is so hot…Too hot to eat I have drunk gallons of water…I am praying for some wind and rain a good tropical storm would be lovely…

When it is hot like this a lovely Squid salad goes down really nicely…I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Squid Salad

Ingredients:

  • 400 gm(14 oz) baby squid.
  • 5 Spring Onions. (sliced)
  • 5 sm shallots. ( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 1-3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime,  juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles(the best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check to season. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.

Enjoy!

Serve with Sticky/ Steamed Rice or noodles.

It has been a funny old week this week…Quieter because all my visitors have gone home and as it has been hot we have not walked so much…Even the dog has just looked at his lead with that that says you go without me…Normally he can’t get out of the gate fast enough…haha

Saangchai...soi dog Thailand

This dog leaves his carrots and eats chillies he definitely is a Thai Dog…haha

Now although it has been warm hubby likes his potatoes so Fish Pie it was…No pastry just a mashed potato topping…

Fish Pie…

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making one for us here  I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook!

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Fish Pie Potato topped

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Serve with some lemon slices.

Some steamed vegetables maybe broccoli and cauliflower if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Enjoy!

Our neighbours gave us a lovely big well huge watermelon which in this heat has gone down a treat…Soon it will be mango time I am guessing as they look nearly ripe on the tree…It is just as well there is quite a lot of fruit this year as the squirrels seem to like them as well…

Watermelon cut into stars

That is the lovely thing about here nothing gets wasted if anyone has too much of something it shared around the neighbours even the homeless man down the road whenever I walk past he has dishes of food the little restaurants around here keep him fed…I do feel sorry him sitting out in this heat at least we have aircon and fans…

The pickles have taken a bashing this week so I think next week I will be pickling onions and garlic…

It has also been a week of smoothie making as the bananas are going ripe quicker than we can eat them…It is one way to use them up and there is nothing better to start the day than with a smoothie…

Banana and Pineapple Smoothie.  

Banana and Pineapple smoothie (4)

I have never made so many smoothies ever as I have done recently but so much fruit…Also, they are something which the kids can make and love to drink…

This mornings smoothie was Banana, Pineapple, Tomato and Raspberries with a touch of fresh Lime juice.

Yes, tomato...I have had tomato in a smoothie from a fruit stall but never used it at home but again I have lots of tomatoes.

So we get lots of nutritional goodies all in the one glass and it’s yummy. Not like one of those yucky coloured juices which claim to be good and you have to literally hold the nose and down it in one and at the same time hope it doesn’t come straight back up…What is the point of that??? We like nice tasting drinks don’t we girls and boys???

Put 2 small bananas, 2 rings of pineapple chopped, half a tomato skinned and I added a handful of frozen raspberries and a squeeze of fresh lime juice. All together in a blender ….blitz and pour into a chilled glass.

Enjoy!

That’s all for this week in my kitchen…I hope you enjoy the recipes…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 great weekend xx

 

Cajun Spiced Salmon with salted Lime Butter…

Salmon one of my favourite fish and a beautiful dish cooked with these Cajun spices and topped with lime butter…

Cajun Salmon with Salted Lime Butter…

Cajun spiced salmon

Ingredients for the Salted Lime Butter.

• 4 tbsp butter unsalted
• ½ Lime zested
• A pinch of sea salt

Method

Mix the lime zest and salt into the butter, then keep in the fridge until required either in a ramekin or make a roll and slice of as required.

Ingredients for the Cajun Spice Topping…

• 2 tbsp of dried oregano
• 2 tbsp garlic powder…
• 2 tbsp paprika
• 2 tbsp mineral or sea salt
• 1 tbsp black pepper
• 1 tbsp dried thyme
• 1 tsp cayenne pepper
• 1 tbsp onion powder
• 1 tsp chilli flakes ( optional)

Let’s Cook!

  • Mix all the dried ingredients together …I always add fresh garlic and chopped onion to mine so I make my mix excluding the onion and garlic and then when required I add the fresh ingredients…
  • Place the salmon on foil and add the amount of  Cajun topping you require
  • seal the foil and cook in the oven at 180 for 10-15 mins until cooked
  • I open the foil for the last 5 minutes of cooking and add my lime butter…
  • Serve with rice or noodles and freshly steamed vegetables.

 

Enjoy!

For more delicious recipes please subscribe to make sure that you don’t miss any x

♦♦♦♦♦

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 great week xx

Healthy Eating…Eat Smart…Eat like the Okinawans do…

Good Morning…

A mixed week weatherwise and a stonker of a stormy night the other night…Cooled it down somewhat but still hot and humid…

Those of you who received Easter Eggs or are quietly munching through your kid’s little stash…Are you ready to get that bod in shape for the summer??

I was looking at different cultures and their eating and came across this…The Okinawa Diet?

okinawa-sea-summer-trail-sunny-day-public-holiday

 

Photo on Visualhunt

 

The elixir of youth ever since time immemorial someone somewhere has been searching for it…Not quite the elixir of life but Okinawa which is an island in the North China Sea boasts 68 centenarians who enjoy the longest life expectancy of anyone on Earth, with the vast majority of those years lived in remarkably good health too.

Okinawans are remarkable, with a 40% greater chance of living to 100 than other Japanese people.

So what do they eat? The ratio of carbs to protein is higher with the majority of their carbs coming from the Sweet Potato…

Sweet Potato

 

Photo credit: Mike Licht, NotionsCapital.com on Visualhunt.com / CC BY

Asia? Japan? Who thought I was going to say rice?

Scientist are very interested in this and feel that based on the evidence so far it warrants a serious study…Here is another great article from the BBC…They really do produce some great documentaries and articles…

http://www.bbc.com/future/story/20190116-a-high-carb-diet-may-explain-why-okinawans-live-so-long

Many Okinawans eat in accordance with Confucian teaching called Hara Hachi bu—eating until you’re satisfied, not full.

No weighing or measuring to avoid overeating. “This diet is not about portions or calories, but about thoughtfulness and health.

On the menu are sweet potato, fatty fish, shitake mushrooms, rice, tofu, kale, soba noodles, miso soup, they love pork but eat it on special occasions …Processed carbs are out and sweet treats again on special occasions.

Much like what you hear on here…That nothing is forbidden just apply moderation but in the main increase your fruit and vegetable intake, have meat-free days, eat sweet potatoes and brown rice instead of white  and with kids be sneaky like me mix the two kinds of rice to start with and gradually increase it to find ways of making something where aubergines and sweet potatoes are hidden…

You are looking at that image of beautiful sea and thinking… oh Yeah… they have an advantage…Yes, they do …Maybe not so many fast food joints, not so many temptations as regards processed foods but their diet is also similar to the Meditteranean diet and the diets here although there are also many fast food outlets here as well…But come on if I can do it so can you…Nothing comes easy but it does become better and to follow a healthy way of eating most of the time has got to be better and it does improve your health…I have a doughnut on occasions or chocolate I also enjoy it…But it is a treat and not every day…

Priorities...Mine is to look after this bod as well as I can…Unless they clone me I won’t get another one…

Recipe… Sweet Potatoes.

I like something a little different… This recipe is a nice treat… A recipe that was given to me by a friend who used goat’s cheese I use feta or ricotta if I can get it…

Sweet Potato with goat’s cheese, honey and roasted grapes.

Ingredients:

• 4 sweet potatoes
• 2 cups of red seedless grapes
• 1 tsp of coconut or olive oil
• ¼ tsp salt and freshly ground pepper
• 4 ounces of goats cheese or feta/ricotta
• Cinnamon and nutmeg to taste
• 2 tbsp of honey plus additional to drizzle if required

  1. For 4 potatoes take 2 cups of small seedless grapes and put on a baking tray drizzle with oil and a season with salt and pepper then roast them at 350F for about 20 mins or until the skins just start to burst… Do check them as ovens vary and they can tend to burn…
  2. Remove from the oven and leave to cool then take your cooled sweet potato and gently remove the flesh those skins are not as hardy as a normal potato are they? So my advice is to leave some of the potato attached to the skin or you may struggle to fill them.
  3. In a bowl mash the potato with 3 oz of the goat’s cheese, honey, a pinch of cinnamon and nutmeg, to taste then put the potato back in the skins and crumble some more goats cheese on top …To serve: add the grapes and drizzle more honey if desired…

If you don’t have any grapes thinly slice and caramelise some apple or pear…The kids should love that or even lovely pineapple which I haven’t tried but have thought of as I type…Try blue cheese…which is another option…

Enjoy!

Smart Phone Corner…

Smart phone and watch

 

I am still wearing it and even the buckle which has some sort of metal which I am allergic too has stopped aggravating me …I had a rash for a few weeks but I kept it dry and just put a light dressing on it and it has gone and now seems to be ok…So I am guessing my body told it to do one …It has all cleared up…

Stayed stable this week with my weight but I tend to do that…Hit a little platform and then it will start to drop in a couple weeks again…Although it has been so very hot and humid I haven’t walked quite so much…which could account for that…

Sleep has also been somewhat erratic and I am getting little reminders of sleep times…Yeah! Yeah!… My little green man is becoming a frequent visitor…haha…

How to sleep better…

Before I started wearing this watch I never thought about sleep I have never been a bad sleeper but I have noticed since I have stopped having my sundowners I do sleep better and don’t wake up with palpitations which I sometimes did if I had had a few too many…It didn’t happen all the time but often enough to make me think …

That my unhealthy daytime habits and lifestyle choices left me tossing and turning at night and adversely it had an effect on my mood, brain and heart health, immune system, creativity, vitality, and weight. So I definitely enjoy better sleep at night, improved mental and physical health, and just generally feel more lively.

To help you sleep properly you should get in sync with your bodies natural sleep and wake patterns and it can be done I do listen to my body now I am aware that if I keep to a regular time of sleep I always wake about the same time as your body regulates itself…

lady sleeping

Rather than sleeping in which upsets your bodies natural rhythm take a nap and I must admit that a short nap for 20 minutes works wonders…Thai people sleep anywhere and I have noticed that on the market’s which are open at stupid o’clock in the morning if you pop to the market say early afternoon most of the stall holders are taking a nap either on or under their stall…

Also hands up who sits down after their evening meal and drops off? Bad move …What happens when you wake up you are drowsy, disorientated and drop into bed and then wake up after a few hours …Your nights sleep ruined…Because you have interrupted your bodies natural sleep pattern…

Try it and see for a few weeks and see if you feel better, have more energy and maybe have even lost some weight because yes if we get proper sleep we lose weight in our sleep …

I hope you have enjoyed this post and if you have any comments or suggestions, recipes anything please share…Enjoy your week 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 I bid you 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

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422
Pinterest: https://www.pinterest.com/caroltaylor56/pins/ 

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

This week in my kitchen…Week 16…Carbonara, KFC Chicken strips, Thai Larb Moo…

I missed last week in my kitchen…Did you notice?… It is school holidays here and I have been sidetracked by my grandchildren, their friends etc…Which didn’t give me much time to cook …Now the last of my visitors have gone home I am just left with my two grandkiddies who are very good eaters but have been more demanding in their wants regarding food…

Although today I put my foot down and said come on play fair I have made all your favourite foods so tonight you are getting one of my dishes …A first for this dish and there was some screwing up of noses but Nannie insisted they at least try it…Grandad was no better…I sort of left out one of the main ingredients when I was pushed as to what was in the dish…They actually all loved it and had seconds…Even after me fessing up and telling them what was really in it…The recipe will be revealed next week it is one of my recipes for mine and Sally’s cook from scratch column about vitamins…

So without further ado, I will tell you what I have been cooking for the kiddie winks…

Carbonara...Always a kids favourite and no cream…

spaghetti carbonara

  • 130 g spaghetti
  • 2 large eggs
  • 1/ 2 clove garlic crushed
  • 2 egg yolks
  • 150 g of pancetta
  • 40g parmesan cheese
  • Freshly cracked black pepper

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it!

BONUS: I had egg whites to make a Lemon/Lime Meringue Pie.

A good traditional Carbonara does not need cream just eggs and a little of the pasta cooking water.

It is a very quick meal and served with a lovely salad and a glass of vino…Perfecto!

To serve two people for the main meal.

Put the eggs and egg yolks into a bowl, finely grate in 40 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Take your piece of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over medium-high heat.

Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham already cooked so really you are just warming it through.

Pick out and discard the garlic from the pan…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat leaf Parsley.

Enjoy!

The kids also love what they call KFC chicken...As you know I cook from scratch, therefore, make my own …

homemade KFC Chicken

I either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

The kids also love Thai Larb which can be made with minced chicken or pork…Lily always helps make this as she can cut the salad and stir in the spices etc I just cook the meat for her…This one of her favourite dishes…She would eat it every other day if she had her way…But she eats lots of raw vegetables with it which is good…

Ingredients: Serves 2/ 3 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2tbsp Fish Sauce.

Let’s Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

SAM_7585

Stir in the mint and coriander, shallots and spring onions, stir well but carefully. Add fish sauce and half of the lime juice. Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish. Garnish with Thai Basil leaves.

larb Moo

Serve with sticky rice and lettuce or cabbage leaves and extra lime and chillies if required…

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

Thank you for reading this post I hope you have enjoyed the recipes…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 great weekend xx