A New Beginning

This is supposed to be a food blog but it’s my blog and I can do anything I want with it.  :-)

Blogging about significant life change is an internet tradition, if something only a few years old can have traditions, so here’s mine!!  And this is sort of food related…

I am having Bariatric Surgery on May 7^th.   I’ve chosen to have a Gastric Sleeve procedure otherwise known as a Sleeve Gastrectomy.  Basically, they’re going to remove most of my stomach leaving my intestines alone.  The benefits of this over the RNY are that I’ll have no mal-absorption issues and won’t have to worry about dumping syndrome, which sounds nasty.  And I’ll finally lose the 100 pounds I need to lose and be able to keep it off.

I’ve lost over 50 pounds at least 5 times that I can remember.  And on January 1, 2009, I weighed 280 pounds.  That’s very hard to admit to the world but it’s the truth.  All the effort I’ve put into losing weight over the past 30 years and I’m still almost 300 pounds.  <sigh>  And I’m also a diabetic.  So.  I went looking for a permanent solution.  I don’t want to lose my eyesight, kidneys or feet to diabetes.  I also have dilated cardiomyopathy.  Look that up on the ‘net for a scare!  It’s been trying to kill me since 1995.  I guess I’m just too stubborn to die. 

Since 2009, I’ve lost 55 pounds.  I know that if I don’t do something different, it will all come back and bring a few friends with it.  Insanity is doing the same thing over and over and expecting different results.  I know what will happen.  It will all come back.  So it is now time to do thing differently.

Surgery is a drastic step.  Having most of my stomach removed is very drastic.  I’m at the point in my life where it’s time for drastic action.  Dieting hasn’t helped.  Exercise hasn’t helped, although it did help some, but I can’t ride that damned exercise bike for the rest of my life.  My knees are already protesting.  My heart condition and the diabetes are killing me.  Drastic action is called for!

I’ve been doing extensive reading online on this subject trying to figure out what my life will be after 5/7/13.  I’ve got 3 different makes of protein shakes in assorted flavors; I found sugar free pudding and gelatin that don’t contain NutraSweet.  That was difficult to find.  All the Jell-o products have NutraSweet and that stuff gives me migraines.  Not a good scenario.  I’ve found several websites of post-op people who put their recipes online for the rest of us to benefit from.  My go-to place these days is theworldaccordingtoeggface.blogspot.com.  if you’re considering any bariatric surgery, check out her site.  It’s a great source of information. 

I’m still in the ‘last binge before surgery’ phase.  I can’t really go too far off the reservation as I still have to worry about my blood sugar but I think that last 18 pounds I lost has greatly improved my insulin resistance.  I’ve been eating all sorts of things not on my approved diabetic diet and my sugar hasn’t tested over 156.  Or I’m just damned lucky.  Which ever works for me!! 

 I start my pre-op diet on the 23rd so I have to get all this out of my system before then.  Cookies, pie, ice cream, candy, pop, pizza, eating out, all that sort of thing...

After surgery, I’m going to have to make sure I drink all the water I’m supposed to.  I always do better when I have a system so I came up with one.  The goal is 64 ounces a day.  I took 4 Propel water bottles, 16.9 oz. each, drank the contents, removed the labels, numbered them 1 through 4 and fill them every morning and put them in the fridge.  I have to empty all of them by the end of the day.  I’ve always been a water drinker so this is really working well.  Since I started this last week, I’ve not finished all my water only one night.  I think I’ll do OK when it really counts:  post-op.

Of course, I’m anxious about having surgery.  I’m not a good patient.  I don’t stay where I’m put.  I require meds to have injections.  I need nurses who can take a joke without becoming cruel.  (Maybe I’ll tell that story sometime.)  And I have anxiety attacks if left alone too long without medication.  (Yet another story!) 

I don’t expect to sleep the night before my procedure.  I don’t sleep the night before dental visits and I have sedation dentistry and don’t remember what is done to me.  But, I’m a worrier.  Always have been.  I have just too good an imagination.  J

I can’t talk about all this stuff with the Hubby.  He’s barely going along with this as it is.  If I talk about my fears to him, his support will cease altogether!  So, World, I guess I’ll talk to you!  ;-)

Before Pix:

 

Smoked Chicken

I watch the cooking shows on PBS on the weekends and I saw something this past weekend that I wanted to try.

America’sTest Kitchen was demonstrating their instructions for smoked chicken.  I love smoked chicken barbeque but it’s almost impossible to find it on Cleveland’s west side.  None of the barbeque restaurants serve smoked pulled chicken.  It’s all grilled.  Yuk!  Not the same at all!!  So, I’ve been wanting to try it myself but had no idea where to start.  I was going to invest in a smoker until I saw the show where ATK turned a grill into a smoker.  They used charcoal and I have natural gas but I figured I could adapt their directions. 

I went to their website and, lo and behold, they had directions for gas, too!!  I’ve never brined poultry before but this worked so well, I may do it more often.  Put cup of salt and cup of sugar in a galleon of water.  I had to use the top of my cake keeper as I don’t have a bowl that big.  I added ice as I can’t fit something that big into my fridge for the hour it needed to soak.

 They called for 3 cups of wood chips, not any particular variety, so I went to the scrap wood pile between the houses and pulled out some oak sticks that were nice and dry and clean.  I broke them up and soaked half of them.  Then I wrapped the two sets of twigs in double layers of foil and poked a few holes in for the smoke to escape.

Once everything was brined and soaked, I drained the chicken, patted it dry and brushed it with a little veg oil and ground on some pepper.  Out to the grill!

I pulled the grates from the right side of the grill and laid on the two foil packets.  I put a small aluminum pan on the other side under the grates.  I turned on the fire on full and let everything heat up.  After about 10 minutes, I had lots of smoke.  I cleaned and oiled the left side grates, where there was no fire and put on the chicken, breasts furthest from the fire, legs next and then thighs.  I turned the heat down to medium high, set my timer for 1 hour and 15 minutes and went back inside to see about sides.

When the timer went off, I took out my instant-read thermometer and everything was the correct temp; 175 degrees for thighs and 160 degrees for breasts. 

They came out beautifully and were wonderfully moist, too!   The smoke flavor was just enough.  It smells divine! Oak seemed to work fine.  I have access to holly wood and apple wood and may try some of those to see if there is a taste difference.   I made enough for 2 meals and I’m going to put barbeque sauce on the rest later in the week.  Yummy!!

Calzones

I think I finally got calzones right!  Took me 3 tries but tonight, they were perfect!

Calzones

2 c bread flour

1 tbsp dry active yeast           

1 tsp salt

Water

Combine dry ingredients in mixer bowl.  Turn on mixer.  Pour warm water into bowl slowly until dough forms.  Allow to process for 2-3 minutes until dough gathers on paddle.  Turn off mixer and test dough for stickiness; it should be slightly sticky.  If it’s too wet, add more flour and mix.  If dough is correct, change to dough hook and knead in mixer for 7 minutes.  Dough should not be sticky at all.  Place dough in greased bowl, spray with Pam, cover with towel and let rise for 1 hour, until doubled.

Punch down dough.  Cut into 2 pieces.  Roll out dough into a 10 – 12” circle on corn meal covered pizza peal.  Layer on the toppings of your choice on half of circle.  Don’t forget the cheese! 

Pull dough over top of toppings and pinch to seal.  Cut several slits in top of dough pocket to allow steam to escape.

Bake on pizza stone or baking sheet at 350 degrees for 30 minutes.  Serve with sauce.

Yum! 

Back Home Again!

After 1,000 miles and 3 states in 4 days, I’m pooped!   Vacations are great!  The new baby is totally adorable, (congrats, Teresa and Michael!), the daughter is graduated with all proper Pomp and Circumstance and an Award of Excellence (congrats, Katt!) and the night in the hotel room with the private pool was… well, this is NOT that sort of blog!  ;-P

So, tonight we have:

Tater Tot Casserole

1 lb. ground beef

½ large onion, chopped

2-3 cloves garlic, minced

3 tbsp flour

1 tsp savory

Salt and pepper

1 can beef broth or 1.5 C water with 2 beef bullion cubes dissolved in it.

2 cups shredded cheddar

Brown beef and onion til cooked through.  Add garlic and cook 1 minute.  Stir in flour and spices.  Add broth and cook til gravy forms.

Spread in 9 x 12 casserole pan well sprayed with Pam.  Cover with tater tots.

Bake at 400 degrees for 25 minutes.

Spread on cheese, return to oven and bake til cheese melts.  

This is very simple but quite tasty when you’re too tired for anything more complicated.  And the hubby likes it.   It also makes great leftovers.  Even the picky grandson will eat it! 

It expands easily for a crowd as well.  Double or triple and use a larger pan.  I use the smaller of my rectangular Pyrex pans.  If you use too big a pan, the meat layer would be too thin for all the potatoes and cheese.

You could also add different spicing to suit your taste.  Take the basics of meat, potatoes and cheese and add what ever you little heart desires: spices, veggies, wine, etc.  I’m too sleepy to get really creative tonight so it’s nice and simple for us.  Maybe next time, I’ll get a little crazy.  J

Good eating!!

1968 Meets 2012

Tonight, I cooked and served a recipe from a 1968 Pillsbury Cook-off Main Dish Cookbook that I have had for over 30 years.  Inside, I found a recipe I remember making back in the early 1980s for Butthead the Ex-husband.  I will try it again, soon. This night, I made a different one that went over very well.  It was simple to make, gave complicated looking results and was quite tasty.  I give you:

Baked-in Beefburger

2 C AP flour

1 tbsp baking powder

½ tsp salt

½ tsp sage

½ tsp marjoram

1/3 cup water

1/3 cup olive oil

1/3 c tomato sauce

Milk

Celery salt

Filling

1 lb. ground beef, as lean as possible

1 tsp salt

½ cup saltine crackers, crushed to crumbs

2 tbsp instant (dried) minced onion

1 egg

2/3 cup tomato sauce

Combine flour, baking powder, salt, sage, and marjoram.   Combine water, oil and sauce.  Add to dry ingredients all at once, stir until batter comes together.  Turn out onto floured surface and knead 8 times.  Roll out to a 15 x 8 rectangle.  To facilitate rolling, do this on wax paper or patchment paper. 

Mix filling ingredients.  Spread filling on dough even with the 15 sides and within ½” of 8” sides.  Starting with 8” side, roll up jelly roll style.  Pinch seam.  Place seam side down in 9 x 5 greased bread pan.  Make 7 slashes 1/3 way through whole loaf.  Brush with milk and sprinkle with celery seeds or poppy seeds or sesame seeds, whatever you like.

 

 

Bake at 375 degrees for 55 to 60 minutes.  Turn out onto cutting board and cut into slices through slashes.  Serves 4 to 8. 

This sounds way more complicated than it was to do.  And the results were fantastic!  We both really liked it.  I served it with some buttered corn for the veg but you could use anything your family likes or maybe a salad. 

Almost every recipe has some sort of biscuit and meat.  Lots and lots of Pillsbury flour! 

As I was making this, it occurred to me that there were things I was using to make this that weren’t available in 1968:

Pam.  As far as I know, Pam is a recent development.  Spray on grease is a wonderful thing.

An instant-read thermometer.  Also not something found in your typical kitchen in 1968.  I personally didn’t get one until this century.

Food processor.   I guess in 1968, they would have used a blender to smash up the crackers. 

I originally included my big Kitchenaide mixer on this list but my hubby says that had similar things in the late 60s.  I don’t know.  I was a kid. 

Fish Fry!

Fridays during Lent we don’t eat meat.  So, I get to have myself a fish fry! 

Fried Fish

Tilapia fillets (or any other white fish.  Tonight, it’s swai, available at Aldi.)

1 egg

Flour

Panko bread crumbs

Salt and pepper

Thaw and pat dry the filets.  Make an egg wash by beating the egg with about 1 tablespoon of water.  Place flour in pie pan.  Season with salt and pepper.  Place Panko in separate pie pan.  Dredge fish in flour, dip in egg wash, dip in Panko. 

Put about ½ inch of peanut oil into an electric skillet.  Heat to 350 degrees.  Fry fish for 2 – 3 minutes, turn, fry additional 3-4 minutes until golden brown.

 Drain on rack over paper towels.  This gets the most oil off the fish and lets it stay crispy.

French Fries

Potatoes, sweet or russet, sliced to desired thickness

Peel and cut potatoes.  Soak in ice water for about an hour.  Heat oil in deep fryer or deep pan to 325 degrees. 

Drain potatoes and pat dry.

Cook potatoes in hot oil for 3 minutes.   Drain and let cool.

Increase heat of oil to 350 degrees. 

Refry potatoes in hot oil 3 – 5 minutes until golden and crispy. 

Precooking the potatoes lets them cook all the way through and the refry gets them crispy while leaving the insides nice and fluffy.  Yum! 

Salt the potatoes or use cinnamon sugar for sweet potatoes.  For a special treat, dip sweet potatoes in marshmallow fluff.  Yum!

Vegie-Beef Soup

Tonight, I made soup.  Vegie-beef soup.  We got out 2012 side of beef last month so I'm trying to use up the last of the 2011 steer.  Soup seemed like a good idea.

Recipe:

1 lb. stew beef
1 soup bone
1 extra large onion
3 stalks celery
5-6 cloves garlic
oregano
basil
savory
sage
salt pepper

Brown the beef in a large soup pot in a bit of olive oil, including the soup bone and its meat.  Add onions, celery and garlic.  Cook until onions are translucent.  Add 8 cups water and herbs and spices.  Cook 3 - 4 hours until beef is tender.

Vegies:

1 leek
1 cup peas
5-6 small carrots
3 potatoes
1 cup corn
1 box lima beans
1 15oz. can diced tomatoes
Anything else your heart desires!

Add vegies and cook another 20 to 30 minutes, until vegies are the desired tenderness.

Serve with bread and butter.

Yum!