Category Archives: Healthy Eating

CarolCooks2…weekly roundup 18th October -24th October 2020… Recipes, Health, Whimsy, Volkswagen Currywurst…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read… I hope you enjoy this much-shortened version…Relax and Enjoy! (1) Weekly Roundup

My first post of the week was on Tuesday 20th…Halloween Tales and recipes…

From what I have been reading Halloween in many places is not happening this year and in others, it has been curtailed or there may be some virtual goings-on planned…I am sure by now though the decorations are up…

I have lots of trivia, sweet potato recipes, soup from the lovely Dolly, and the obligatory cocktail…

https://carolcooks2.com/2020/10/20/29239/

Wednesday: My doesn’t the time fly today it’s  The Culinary Alphabet with a twist…The letter H (noocH)…Now, nooch I have just discovered is Nutritional Yeast something I haven’t used but very popular with the Vegan community…You learn something every day in the blogging world which is great…

https://carolcooks2.com/2020/10/21/the-culinary-alphabet-with-a-twistthe-letter-h-nooch/

Thursday: Part 1 unseasonable -affective disorder…

Something I had not heard of but on reading, I could see the relevance thanks to Sally @ Smorgasbord Health…

Health Column

It really isn’t until we are prompted to think about health, our diets, and lifestyles that we can attribute and improve our health by adjusting certain parts of our lifestyles and diet…Quite simple really…Head over to Sally’s and you can be sure of great advice and remedies for better health something we all aspire to…See you there #recommended read

https://smorgasbordinvitation.wordpress.com/2020/10/19/smorgasbord-health-column-unseasonal-affective-disorder-lockdown-elderly-part-one-by-sally-cronin/

Fruity Friday…The Juniper Berry

A lovely versatile little berry that makes lovely sauces is a great aromatic in stews and dried it is a beautiful spice…in Northern Europe particularly in Scandanavia, it is a popular addition to cabbage and sauerkraut.

https://carolcooks2.com/2020/10/23/fruity-friday-the-juniper-berry/

Saturday Snippets:

I have lots this week for you, recipes, health and trivia, and The Who…My Storks are still here sometimes just one and a couple of times this week he or she has brought along some mates …they fascinate me as they stand around in a semi-circle and chat and when it’s time to go they take their formation and away they go…

https://carolcooks2.com/2020/10/24/saturday-snippets-24th-october-2020/

That’s all for this week’s roundup a rather short week again…one of the positives… less writing has made my stats boom…go figure… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are affected or in the path of these wildfires in California…Please stay safe…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learned..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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!

Thank you once again for reading this post I hope you all stay safe and healthy xx

Fruity Friday…Corn Cob …Fruit or Vegetable?

Welcome to Fruity Friday’s...This week it is the Corn Cob which I have always thought of as a vegetable…How wrong was I?

 

Whole corn, like you eat on the cob, is considered a vegetable. The corn kernel itself (where popcorn comes from) is considered a grain. … Mmmmm…if you aren’t confused then I most certainly am…

This is why several foods that we think of as vegetables are actually fruits, like tomatoes and avocados. Corn technically is actually a vegetable, a whole grain, and a fruit because corn is a seed derived from the flower of the corn plant so classed as a fruit. More specifically, corn is a caryopsis, which is a type of fruit in which the pericarp (that’s the fleshy bit, like the part of a peach that you eat) and seed coat are fused tightly.

I’m glad we cleared that one up…I am happy with that as I use corn in both sweet and savoury dishes…By going easy with the butter, cooked on a beach BBQ it is the best thing ever…delicious as healthy as an Apple or Banana…

Sweetcorn mixed with coconut cream and cooked so they get a sweet crispy, lacy bottom are called Kanom Krup …a delicious street food.

Corn in colder climes is connected to Autumn and Halloween…by now I am sure you are all decorating your front porches…I always love the pictures as we have never celebrated Halloween it wasn’t a British thing we have the Harvest festival and over the last decade shops have promoted Halloween and some people do it but it isn’t as big as it in other countries…

But although corn is available all year round it is at its best between September and November.

A lovely creamy smooth corn soup is a lovely thing and of course, you can add some corn kernels or bacon or swirl with a nice red pepper coulis…

Ingredients:

  • 4 tbsp butter
  • 1 heaping cup chopped shallots
  • 6 cups low-sodium chicken broth, best quality or homemade if you have it…
  • 6 ears fresh corn (white or yellow are both fine, but yellow makes for a lovely colour soup)
  • 1-1/4 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1-1/2 tbsp finely chopped fresh basil, thyme or garnish of your choice.

Let’s Cook!

Remove the husks and silks from the corn. If you intend to add corn kernels to the soup then set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.

Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes.

Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn (if used) and set aside to cool.

Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.

Remove the pan from the heat, use a handheld immersion blender to purée the soup until very smooth. It will take a few minutes.

Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the centre cap to allow steam to escape and cover with a tea towel so it won’t splatter. Splatters hurt!

If you have a high-powered blender, like a Vitamix, you may be able to skip the next step of straining the soup.

If like me you haven’t then straining the soup it is key to a smooth soup a lovely base for your embellishments…think bacon or scallops…

To get a smooth as silk soup.

Place a fine-mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibres and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock; if it’s too thin, cook over medium heat until thickened.

If you are adding corn kernels then use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn’s natural sweetness).

Ladle the soup into bowls and garnish with tiny sprigs of fresh herbs, if desired.

Now if you want to make your corn soup really special then sear some lovely fresh scallops and use as a garnish…3 per bowl should be fine…

Can be served hot or cold this recipe makes about 4/5 servings.

I have often heard people say that corn isn’t healthy and can make you pile on the pounds…I think you may know what my answer to that is…x

I medium ear of corn has approx 100 cals the same as an apple…it also has about 3 grams of fibre…however unlike your apple corn tends to be served with butter, dips or other various toppings if you slather those over your corn then, of course, you pile on the pounds especially if it is a regular on your menu…

Yes, it also has natural sugar (6 grams) but then so does your apple…Corn has less than 1/2 of a banana, 1/3 of an apples natural sugar even beets have more natural sugars…

As long as you stick to the real thing and not processed foods which have high fructose corn syrup in and are also more likely to be from FMO corn…If you buy fresh certified organic corn or check with your local farmer it is unlikely to be GMO or to have a pesticide residue…if possible grow your own…

corn on the cob

Corn also contains insoluble fibre which aids your digestion and keeps your bowel healthy…so with the addition of B vitamins, iron and potassium it is quite a healthy little package and like the banana comes in its own package just go easy on the butter and those toppings…

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes
my day…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.

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!

Thank you once again for reading this post I hope you all have a fabulous weekend and stay safe… these are troubling times and I know many of you are back on lockdown again I just wish everyone would observe the guidelines and then maybe this will all be over far quicker than if we don’t xx

 

 

Saturday Snippets…3rd October 2020

 

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…this week has seen some balmy days and some spectacular electric lightening shows followed by real downpours early morning 4 am and fingers crossed the ceilings are still intact…

Please join me in what I hope is an enjoyable read… whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Cookery Corner…This week in my kitchen…

What have I been cooking this week…Chilli Con Carne with enough over to freeze some portions, Lasagne which all went in a flash so nothing left to freeze…A lovely casserole which again I had some leftover so I could freeze a couple of portions, Duck Larb again as Lily came for the long weekend and she loves larb especially made with duck, Liver and onions and the mandatory roast dinner which is when I have fish normally or another stir fry…

I always make soup which keeps for a few days in the fridge and is easy to warm up and have for lunch with some freshly made bread or in the case of a Thai Tom Yum Soup just as it comes…

Health Matters…by Sally Cronin…

Part two of Sally’s posts on blood pressure and the foods you need to keep that blood flowing…

Hop over to Sally’s to read the next installment and if you missed part one never fear there will link …

https://smorgasbordinvitation.wordpress.com/2020/09/28/smorgasbord-health-column-blood-pressure-part-two-nitrate-and-potassium-foods-and-wholegrains-get-your-blood-flowing-by-sally-cronin/?fbclid=IwAR1tFn82e6k6T8sQ

I think everyone has heard of Sponge Bob but Sponge City…In today’s climates where drains and erosion are causing flooding then this innovative idea solves that…

Everyone knows I abhor waste...I was watching a programme a while ago about a company which refurbishes electrical equipment and you wouldn’t know they were not brand new in Berlin they have taken it one step further…to topple the “throwaway culture,” and promote re-use and repair, the city of Berlin has taken the unique step of opening its own secondhand department store. How cool is that and they plan to have one in every suburb of Berlin…Sweden has also taken this idea on board…

This isn’t your grandma’s thrift shop. It resells perfectly good items from retail outlets that would otherwise be thrown away.

Currently, the city estimates that 8% of discarded electronic goods and 6% of bulky items thrown away can actually be re-used. The goal is to expand the market for these items beyond the usual bargain hunters and eco-conscious consumers.

I think is such a great idea and it saves having to worry about how unwanted goods are being recycled or just added to landfills.

Did you know?

There are only 29 days until Halloween…I will be sharing some Halloween trivia and recipes with over the next few weeks.

It was on the 3rd of October 1863 that President Lincoln officially proclaimed an official Thanksgiving Holiday the first was to be on the  26th November 1863 and thereafter declared that the fourth Thursday of every November would be considered an official U.S. holiday of Thanksgiving.

On October 3rd 1955 The Disney TV show The Mickey Mouse Club debuts on ABC, featuring the Mouseketeers.

As a family, we have always eaten together we are not ones for TV dinners…I do think that one of the plus sides of this dreadful Covid-19 is that many families have discovered a love of cooking and waste less but also eat together more often…

National Eat Better, Eat Together Month during October encourages families to gather for mealtimes. When families enjoy their main meals together they tend to be more balanced food choices. Also, what better way to spend time together and share each other’s daily adventures? It’s exactly what National Eat Better, Eat Together Month suggests from October 1 to October 31!

Today in the UK it is National Fungus Day, in the US it is National Caramel Custard Day…I love mushrooms especially wild mushrooms but Caramel Custard is my all-time favourite…

Lily is being taught how to forage mushrooms by her mummy something which is very popular here most Thais forage for mushrooms and greens.

The Coronavirus has taught us many things over the past year…Yes, it has been nearly a year…Personally, I think it is like Measles and Chickenpox that if we can find a vaccine then it can be controlled but like many contagious diseases like polio etc a vaccine is needed to keep it under control…Social distancing is the same companies have had to get inventive to survive…In Italy several historic “wine windows,” or buchette del vino, have reopened in order to serve wine in a safe, socially distanced manner.

The concept is simple: Rather than step inside an osteria, or a bar, you simply grab your glass from a window specifically built for the efficient dispersal of wine. It sounds like a venture that could have been conceived by enterprising hipsters today. But it is, in fact, a testament to the lasting savvy and creativity of the city’s Renaissance residents, who weren’t going to let a wave of Bubonic Plague get in the way of a nice glass of red.

Time for some Music.

I first saw Rod Stewart many years ago (1966) and have seen him quite a few times live since…With Long John Baldry and Steam Packet …The Small Face then morphed into the Faces and then finally Rod went solo…This track is very special to me…

That’s all for this week and Saturday Snippets ….

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…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!

National Organic Month…what is organic and which foods are classed as organic and how are they certified?

I am firmly in the camp of those who buy fresh, organic produce from local farmers.

But what is organic and which foods are classed as organic and how are they certified?

Well, it seems that the organic food market is fast becoming a multi-million dollar industry…Should we be scared? I am!…so far in my lifetime and I could be proved wrong and am happy to be proved wrong however I don’t know of any big national conglomerate which is totally organic…

Organic farming first began as an alternative method of farming, a healthier way of farming without growing produce using man-made pesticides and fertilisers or contain and use genetically modified organisms (GMO’s)…There are still these small farmers who have no official certification but they follow to the T organic procedures and also take a whole farm approach and practise long term sustainability thus protecting the environment.

This is where local knowledge is a bonus as is getting to know your farmer…You also know that your carbon footprint is very low… Farm to the door can just be a few minutes or a few miles and delivered with a smile.

The certified large scale producers produce the food which your local stores sell…typically that food has travelled long distances…

These operations may buy specific allowable products, such as fish emulsion or blood meal to use as fertilizer rather than working within the farm to increase soil fertility. While this decrease in synthetic chemical use benefits the environment compared with industrial agriculture, these methods may not promote long-term sustainability, since off-farm products usually require greater fossil fuel use than sustainable farming practises.

Some research shows that organically produced crops have higher nutritional content than comparable non-organic crops, and some people find organic foods to be tastier.

The question remains, however, whether organic food shipped in from across the globe is truly a sustainable method of food production. Certainly organically produced food from a local farmer who employs an integrated whole-farm approach is fairly environmentally sustainable, though the economic sustainability of such an endeavour can be challenging.

Although we must decrease our reliance on fossil fuels to combat climate change, many organic policies do little to address the issue of sustainability, focusing instead on the strict list of prohibited substances, rather than a comprehensive long-term view of farming and food which your local farmer does…

It would be near nigh impossible to cover the whole world with regard to organic farming procedures and produce…Here are the top four…some surprises here for me…

China…always in the news one way or another and much of it not complimentary…I hold my hands up when I say I look at where things I wish to buy are produced and steer clear where possible…There has also not been a shortage of reports in the news citing food quality and safety scandals…HOWEVER…there is a rapidly expanding food culture plus there is a revolution in ecological food and ethical eating in China’s cities.

There is the development of a “formal” organic sector, created by “top-down” state-developed standards and regulations, and an “informal” organic sector, created by ‘bottom-up’ grassroots struggles for safe, healthy, and sustainable food. This is generating a new civil movement focused on ecological agriculture and quality food.

My research is leading me to believe that globally people are speaking and doing…not relying on the big multi conglomerates but looking at their local areas what they can do and they are doing it!

BUT…be very careful when you are buying from a small company as all is not as it first seems…Way back when I lived in the UK…I loved Burts Bees their soaps and natural products…It seems the lure of big money and trust me the big conglomerates have that…brought them out…

Brands like Burt’s Bees attract environmentally conscious consumers. They rely on being marketed as local and natural, but many people have no clue that these brands are part of globe-spanning corporations.

Quality often drops as a result.

Which leads me to conclude that will the small farmers win us over or be swallowed up? I think I know the answer to that in my heart…Yes, I am scared!

Thank you for reading..enjoy your week, laugh a lot and be kind 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.

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!

Have a great week, stay safe and be well xx

The Culinary Alphabet with a twist…The letter E (agrafE)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes…but food fun…E is a doozy…

Did you know?

There are 95069 words that end with E…of course, not all food-related but there are quite a few so I have not gone for the obvious many of your favourites will not be here …Brownie being one but never fear chocolate is still featured…

Abalone…

Image by 덕효 홍 from Pixabay

Or sea snails…I have never tasted these I have seen them on cookery shows and posh menus…it is also illegal to take abalone from the ocean. Numbers of abalone are now at critically low levels because of over-exploitation. Poaching is the biggest threat to abalone. People in local communities are either paid money or given drugs by large syndicates to illegally remove abalone from the ocean.

95% ​of abalone comes from aquaculture, eating non-farmed abalone is truly a rarity…

Agrafe…

Image by congerdesign from Pixabay

A winemaking term for the metal clip used to secure the cork in a bottle of champagne or sparkling wine…That was a new one for me…I didn’t know that …

Aubergine…

Is actually a colour — aubergine — that resembles the purple of the aubergine or as it is also known as the eggplant. … Apparently, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked a bit like goose or hen’s eggs, which led to the name “eggplant.”

 

It looks to me like the earlier European versions have had a revival or never went away as we get lots of small..tiny eggplants here and in all colours…yellow included…

Buckle…

The history of this is fascinating and shows how one dessert has many names depending on where you come from… this one has some great names…such as cobbler, pandowdy, grunt, slump, buckles, crisp, croustade, bird’s nest pudding or crow’s nest pudding.  They are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand.  They are all homemade, simple to make and rely more on taste than fancy pastry preparation.

Early settlers of America were very good at improvising.  When they first arrived, they bought their favourite recipes with them, such as English steamed puddings.  Not finding their favourite ingredients, they used whatever was available. That is how all these traditional American dishes came about with such unusual names.

The early colonist was so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.

Calzone…

A folded pizza…I’m sure someone will tell me it is not just a pizza…half-moon shaped and stuffed with cheese, meat and or vegetables, fried or baked and often served with a marina sauce.

Cerviche…

This is more to my taste …raw fish cured in lime or lemon juice spiced up with chilli peppers, onions, coriander, tomatoes…like a fish salsa…

Deglaze…

Just a posh word for adding cold liquid to a hot pan and releasing all the lovely stuck on bits of meat and juices is how you make the best gravy for your Sunday Roast…

Did you know? Those brown bits are called Fond which is the French word for bottom…

Ganache…

Dieters beware this glaze or icing is made from chocolate and cream…it can be used to glaze pastries or fill pastries…

Lattice…

Lattice is the pretty topping for pies…very easy to do and just adds that little extra…

My individual latticed apple pies…

Pottage…

Is a term for a thick stew of vegetables, grains and or meat/fish this dish goes back to medieval peasants who grew what they could and cooked it slow to produce a thick stew or soup, which they ate with dark rye bread…It filled the tummy on a cold day…

Poutine…

A dish of french fries, gravy and cheese curds… originating from the Canadian province of Quebec

Not something I have eaten but it looks delicious…

Sardine…

A small oily fish which is part of the herring family…hubby loves sardines on toast as do the grandkids…according to the FDA sardines contain less mercury than other fish they are also as high in Omega 3 fatty acids as pink salmon…

Shitake…

An edible mushroom native to East Asia…it is also considered to be a medicinal mushroom in some forms of traditional medicine. They grow naturally on decaying hardwood trees…you can purchase them both fresh or dried… it is said that dried they provide a deeper more balanced medicinal effect…Here they can be sauteed and served as a side dish, they are often sliced and added to miso soup, added to stir-fries and used to make a stock base for Kombu broth, a delicious, balanced, health-promoting broth.

shitake mushroom

They are also quite a meaty mushroom although I love mushrooms and do eat these they are not among my favourites …

Treacle…

A treacle tart is…sigh…Treacle is an uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle I use in my Christmas cakes and puds and also gingerbread…

A slice of treacle Tart with custard

The golden syrup I use sometimes in a steamed pudding or make a tart with breadcrumbs and served with vanilla custard…sigh…not good for the waistline but a delicious treat…

That’s all for this week see you in two weeks for the letter F (aperitiF)…Yes, please!

Please stay safe as it seems in some places lockdowns are being introduced again…not good 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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

Tuesday’s Topic…Breakfast Oats…

Good morning…last week I looked at breakfasts around the world and discussed how many of them are really unhealthy choices …They are ok to eat now and again but not on a regular basis.

Today I am going to look at oats … a popular breakfast dish which is easy to make or can be made and left overnight ready for the morning…

In recent years oats have been dogged by reports that they contain chemicals/pesticides which are harmful to our health  …Are there really pesticides in our oats…The short answer is Yes!

Are they harmful...That is the question…?

Glyphosates have been found in oat cereal, oatmeal, granola and snack bars…tests have shown that more than half contained levels higher than many groups of scientists believed they should have and which gave them concerns over children’s health.

Scary…as on the plus side oats have proven health benefits…they lower cholesterol, burn fat, contain lots of fibre so keep you fuller for longer and contain folate and potassium.

Many health and agriculture experts claim humans don,t absorb glyphosate in the same way as they do other chemicals like DDT.

However, the International Agency for Cancer Research classified Glyphosate as a “probable human carcinogen”

Scientists are also of the mind that just because government agencies quote legal limits to us…that legal is not the same as safe…

This month is National Organic Month…I think Oats are one of the products which we should consider buying Organic…

Yes, most organic produce has a higher price tag however many stores now have their own brand organic goods which are considerably better priced than brand names…Savvy shoppers look in the bulk aisles as often there are savings to be made there.

Coupons can be found in-store magazines, on their websites and on retailers web sites … everyone wants you to buy their brand …If you see it on offer and have the storage buy one or two extra packets…Oats stores well and can be used in many recipes…cookies, cereal bars and at least you know they don’t contain additives and lots of added sugars…I call that a win-win situation …

These are some of my favourite breakfast recipes…

Orange and vanilla oats with Citrus salsa

  • 2 Oranges or 4 clementines
  • 2 tsp vanilla extract
  • 140g porridge oats
  • 1 grapefruit, peeled, seeded and chopped…I use pomelo as grapefruit is not readily available here.
  • A small handful of mint leaves
  • 2 tbsp sunflower seeds
  • 6 walnut halves, broken
  • Natural yoghurt to serve (optional)

Peel the oranges, then finely chop 1 tbsp of the peel. Put the peel in a large bowl with the vanilla, oats and 800ml water. Cover and set aside to soak overnight.

To make the salsa, chop the oranges and mix in a bowl with the grapefruit and mint leaves. Cover and chill.

The next morning, tip the porridge oats into a pan and cook until bubbling and thick.

This recipe serves 4 ...for 2 just pour half of the porridge into two bowls and tip the remainder into a container ready to chill, top with half the salsa, seeds and nuts. Divide the other half of the salsa between the two bowls of porridge along with the yoghurt if using. Scatter with the remaining nuts and seeds. The leftover porridge can be reheated the next day with a splash of water. Top with the remaining salsa and yoghurt.

Leftover porridge… How about some pancakes?

  • 150g cold leftover porridge
  • 150g self-raising flour
  • 2 tsp baking powder
  • 1 ripe banana, mashed
  • 2 large eggs
  • 100ml milk
  • 2 tsp vegetable or sunflower oil
  • fruit, yoghurt and maple syrup or honey, to serve

Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over medium heat until the underside is golden and bubbles are popping on the surface.

Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you’ve used up all the batter. Serve with the fruit and yoghurt and top with a drizzle of the syrup or honey.

Enjoy!

Dairy-Free Oats…Serves 4

  • 100g rolled porridge oats (not instant)
  • 25g creamed coconut, chopped
  • 200g frozen raspberries
  • 125g pot coconut yoghurt
  • a few mint leaves, to serve (optional)

I have added a link here for Amazon Creamed coconut just in case you cannot get creamed coconut in a block where you live although Asian stores should stock it. I also don’t get a commission just saying x

Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.

The next day, tip the contents of the bowl into a saucepan and cook over medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yoghurt and allow to thaw and melt into the oats off the heat. For 2 servings…Reserve half for the next day and spoon the remainder into 2 bowls. Top each portion with mint leaves, if you like.

Enjoy!

I love oats and they can take any toppings…I am a fan of fruit compote with my porridge, Add some cinnamon to your porridge when cooking it and top with bananas and berries, cranberry and orange make a lovely compote, for a treat try maple squash, bacon and blueberries…Very nice x

How do you eat your oats?

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.

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!

Have a great week, stay safe and be well xx

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