What is Gut Biome!!

Get to know your gut

Your gut is really just another term for your digestive tract, an intricate system that performs many vital functions to help break down the food you eat. As food enters your mouth and begins the process of digestion, it passes through several steps along the way, including your small intestine and large intestine. In the small intestine, enzymes are released by the pancreas and bile from the liver to help break down food so the nutrients can be absorbed into your bloodstream. The large intestine absorbs large quantities of water and electrolytes and helps remove waste matter and other substances your body does not need.

Microflora or “Gut” Flora

There is a complex ecosystem of bacteria (also referred to as microflora or flora) that lives in your intestinal tract. This bacterial ecosystem is called the gut microbiota (or your microbiome). You’re not born with this bacterial ecosystem; it starts to develop after birth and becomes more sophisticated and varied based on influencing factors such as your diet, stress levels, antibiotics and different life stages including puberty, pregnancy and menopause. Your gut bacteria are an integral part of your digestive system. When your diet and health change, so does the composition of your gut flora.

why a healthy gut is important

You have about 100 trillion gut bacteria cells in your intestinal tract – that’s ten times the number of cells in your entire body! While most of these bacteria are not harmful, some can cause certain diseases. Under normal circumstances, the ‘good’ bacteria far outnumber the ‘bad’, but any shift in this balance may affect how well your digestive tract functions. There are several factors that can influence the shift in gut flora, including stress, antibiotics, illness, aging, and diet.The good news is, your gut health is in your control. There are many easy ways to improve your overall gut health. Remember, this doesn’t mean you have to make a drastic overhaul – even small steps can have an impact. We changed our diet slowly, cutting out a lot of processed foods , Once in a wile we will have fast food.. I have made a conscious effort to cook from scratch. Focusing on Gut health , it is almost 1 year since my Stoma Reversal, I never thought I could have got my life back.. Here I am working t the Hospital, a very physical job. I love it I am working in Patient Food Services.. After my surgery last year, I thought that I would like to get back in to working in Food Services..

I had a left over Bbq steak , I already knew when BBQing the steaks thatI was going to make a Philly Cheese steak, this is what we had for Supper last night , lots of bell peppers . Today I made a bean Chilli, not 100 % Plant based as I used 2 Rashers of bacon , smoked paprika, there are lots of levels of flavour in this chilli, 4 different types of beans.. The last pic is one of our fave snacks, Chickpea Greek Salad this will be ready to eat tomorrow..

Beans gut microbiomeBeans. Legumes help release short-chain fatty acids (SCFA) that strengthen your intestine cells and improve absorption of micronutrients. They also feed your gut flora and help regulate a healthy gut. If you eat fermented beans like lacto-fermented lentils, chickpea, or miso, it’s a bonus!

What is the microbiome?

The human microbiome is a complex collection of bacteria, viruses, fungi, and other microorganisms that inhabit body surfaces, including the skin and digestive tract. The majority of the microbiome lives in the gut, where there are more than 1000 different species of bacteria.

Especially now eating a healthy, balanced diet is so important this week I have had a few days to do what I love and that is to cook, healthy, scratch meals

Both David and I cook , it was decently our anniversary, so we had an Anniversary weekend, I marinated steaks for 3 days in Lea and Perrin’s, garlic salt and pepper oh my these were good, then the next day David Poached the Halibut in Vodka vermouth with a little Rosemary. Our actual anniversary David picked up some Lobster yummy!! Then back to a little plant Based eating. Stay Safe out these please remember to wear your mask, sanitise tour hands and get vaccinated

Put a Phil Collins on making refrigerator Christmas Red Pickle. With home grown Rosemary and Basil. Smells amazing once cool I’ll place in jars

Put a Phil Collins on making refrigerator Christmas Red Pickle. With home grown Rosemary and Basil. Smells amazing once cool I’ll place in jars

Crazy times, Im thinking its like our parents went through in the WW1 and 2!! Or even further back, TB, Diphtheria, all the flus, even childhood deseases measles and Mumps, chicken pox ( I had that ugh) Mumps . I found this on line not my words but I found this very interesting

Pandemics and Pandemic Threats since 1900

Historical Overview

History suggests that influenza pandemics have probably happened during at least the last four centuries. Since 1900, three pandemics and several “pandemic threats” have occurred.

1918: Spanish Flu

The Spanish Influenza pandemic is the catastrophe against which all modern pandemics are measured. It is estimated that approximately 20 to 40 percent of the worldwide population became ill and that over 50 million people died. Between September 1918 and April 1919, approximately 675,000 deaths from the flu occurred in the U.S. alone. Many people died from this very quickly. Some people who felt well in the morning became sick by noon, and were dead by nightfall. Those who did not succumb to the disease within the first few days often died of complications from the flu (such as pneumonia) caused by bacteria.

One of the most unusual aspects of the Spanish flu was its ability to kill young adults. The reasons for this remain uncertain. With the Spanish flu, mortality rates were high among healthy adults as well as the usual high-risk groups. The attack rate and mortality was highest among adults 20 to 50 years old. The severity of that virus has not been seen again.

1957: Asian Flu

In February 1957, the Asian influenza pandemic was first identified in the Far East. Immunity to this strain was rare in people less than 65 years of age, and a pandemic was predicted. In preparation, vaccine production began in late May 1957, and health officials increased surveillance for flu outbreaks.

Unlike the virus that caused the 1918 pandemic, the 1957 pandemic virus was quickly identified, due to advances in scientific technology. Vaccine was available in limited supply by August 1957. The virus came to the U.S. quietly, with a series of small outbreaks over the summer of 1957. When U.S. children went back to school in the fall, they spread the disease in classrooms and brought it home to their families. Infection rates were highest among school children, young adults, and pregnant women in October 1957. Most influenza-and pneumonia-related deaths occurred between September 1957 and March 1958. The elderly had the highest rates of death.

By December 1957, the worst seemed to be over. However, during January and February 1958, there was another wave of illness among the elderly. This is an example of the potential “second wave” of infections that can develop during a pandemic. The disease infects one group of people first, infections appear to decrease and then infections increase in a different part of the population. Although the Asian flu pandemic was not as devastating as the Spanish flu, about 69,800 people in the U.S. died.

1968: Hong Kong Flu

In early 1968, the Hong Kong influenza pandemic was first detected in Hong Kong. The first cases in the U.S. were detected as early as September of that year, but illness did not become widespread in the U.S. until December. Deaths from this virus peaked in December 1968 and January 1969. Those over the age of 65 were most likely to die. The same virus returned in 1970 and 1972. The number of deaths between September 1968 and March 1969 for this pandemic was 33,800, making it the mildest pandemic in the 20th century.

There could be several reasons why fewer people in the U.S. died due to this virus. First, the Hong Kong flu virus was similar in some ways to the Asian flu virus that circulated between 1957 and 1968. Earlier infections by the Asian flu virus might have provided some immunity against the Hong Kong flu virus that may have helped to reduce the severity of illness during the Hong Kong pandemic. Second, instead of peaking in September or October, like pandemic influenza had in the previous two pandemics, this pandemic did not gain momentum until near the school holidays in December. Since children were at home and did not infect one another at school, the rate of influenza illness among schoolchildren and their families declined. Third, improved medical care and antibiotics that are more effective for secondary bacterial infections were available for those who became ill.

1976: Swine Flu Threat

When a novel virus was first identified at Fort Dix, it was labeled the “killer flu.” Experts were extremely concerned because the virus was thought to be related to the Spanish flu virus of 1918. The concern that a major pandemic could sweep across the world led to a mass vaccination campaign in the United States. In fact, the virus–later named “swine flu”–never moved outside the Fort Dix area. Research on the virus later showed that if it had spread, it would probably have been much less deadly than the Spanish flu.

1977: Russian Flu Threat

In May 1977, influenza A/H1N1 viruses isolated in northern China, spread rapidly, and caused epidemic disease in children and young adults (< 23 years) worldwide. The 1977 virus was similar to other A/H1N1 viruses that had circulated prior to 1957. (In 1957, the A/H1N1 virus was replaced by the new A/H2N2 viruses). Because of the timing of the appearance of these viruses, persons born before 1957 were likely to have been exposed to A/H1N1 viruses and to have developed immunity against A/H1N1 viruses. Therefore, when the A/H1N1 reappeared in 1977, many people over the age of 23 had some protection against the virus and it was primarily younger people who became ill from A/H1N1 infections. By January 1978, the virus had spread around the world, including the United States. Because illness occurred primarily in children, this event was not considered a true pandemic. Vaccine containing this virus was not produced in time for the 1977-78 season, but the virus was included in the 1978-79 vaccine.

1997: Avian Flu Threat

The most recent pandemic “threats” occurred in 1997 and 1999. In 1997, at least a few hundred people became infected with the avian A/H5N1 flu virus in Hong Kong and 18 people were hospitalized. Six of the hospitalized persons died. This virus was different because it moved directly from chickens to people, rather than having been altered by infecting pigs as an intermediate host. In addition, many of the most severe illnesses occurred in young adults similar to illnesses caused by the 1918 Spanish flu virus. To prevent the spread of this virus, all chickens (approximately 1.5 million) in Hong Kong were slaughtered. The avian flu did not easily spread from one person to another, and after the poultry slaughter, no new human infections were found.

In 1999, another novel avian flu virus – A/H9N2 – was found that caused illnesses in two children in Hong Kong. Although both of these viruses have not gone on to start pandemics, their continued presence in birds, their ability to infect humans, and the ability of influenza viruses to change and become more transmissible among people is an ongoing concern.

We can get through this.. Eating right, exercise, mental health is a huge thing.. David and I love to cook and this helps us relax and eat well..

I did a Jamie Oliver Dish last week Sicilian Pasta OMG few ingredients but packed with flavour, I made a duple batch. I would love to cook with Jamie Oliver

Oops I accidentally froze my tomatoes so What do I do!!

Make a Marinara Sauce, it is a versatile sauce, it can be a pizza sauce or use for pasta , I will add a little to the Portuguese Fish Stew I will make again soon!!

I like to keep a jar of roasted red peppers in the fridge as these are a great addition to any dish, I added 2 to my Marinara Sauce. After putting in the food processor (Wazzer ) LOL a Jamie Oliver term, I also used a Jamie Oliver hack when freezing the sauce , I flatten it and freeze flat this way the storing in the freezer is easy!!

Marinara

Ingredients

• 8 plumb tomatoes
• 1 large beef steak tomato
• 1 red onion
• 2 roasted red peppers
• 1 jalapeño de seeded
• fresh ground black pepper
• 1 tsp minced garlic
• sot of hot sauce
• 1/2 cup of red wine,
• cook onions and tomatoes until soft ass jalapeño and red peppers, add spices and simmer until reduced by 1/2 cool and put in to food processor !! This will keep in the fridge for 1 week , instead of fresh tomatoes you can use 2 large cans of tomatoes 2 x 796 mls

Today I made a Corn beef hash, this is our day for comfort food! We will have this with a reed egg on top pics to come

• Ingredients,
• 1 large onion
• 1 diced pepper your choice red, green to orange, 2 plumb tomatoes diced
• 1 jalapeño de seeded
• 1 small can corned beef or deli corned beef
• 2 cups of mashed potatoes
• fresh ground black pepper
• 1 test minced garlic
• Hot sauce just a splash
• Cook veggies un til soft add corned beef , simmer for 5 mins add potatoes cook on low for about 15 mins , serve with a poached egg or a fried egg, you can make this with chicken or turkey , use a little sage and savoury with these..

Covid numbers are high here in Fort McMurray, I worry about my friends and family.

Yesterday Sunday the 18th there was 752 cases and rising..

David and I got the Astra Zeneca Vaccine I am so glad to be protected. I did get a reaction, We think it was because it was close to me getting a tetanus shot. It lasted a couple of days! A small price to pay!

Ian got the Pfizer Vaccine.. Please get Vaccinated so we can get a Herd Immunity going.. Wear a Mask, Social Distance and sanitise your hands .. Just read we have had another Covid Death here in Fort McMurray, today numbers are at 822!!

George went to Nisa to get groomed , he looks amazing . TY Nisa you are da best!! This is a short Blog but will try to do another later in the week,. Will do some more scratch/ Plant based recipes..

Once again it is back to Lockdown and restrictions !! Lets cook Healthy and think of the time , when we can hug our Family and friends .. I want to hug my Grand Kids Colin, Bailey and Little Asher .. When we grocery shop we shop from the Outer lanes of the Store as these are fresh ingredients!!

Portobello Mushroom Burgers are one of our fave meals.. We also love eating and making a British fave Halibut and Chips, the batter is so light and crispy !! I use 3/4 cup Flour, 1/4 cup corn starch add a little baking powder a little baking Soda and salt, I use beer as the liquid, ..

Above Is a Stuffed Pepper, made in a Louisiana style beans and rice with hot peppers and smoked paprika!! Budget friendly and health.. With me working at the Hospital now, I don’t have a lot of time to cook as much as I did. Planning meals is a great way to budget..

Second pic is one of Davids fave meals my Lasagna, he never looks forward to it but loves it.. I made this with ground Turkey , onions, celery, tomatoes, dices peppers, red, green and yellow!! ( the tops of the peppers I stuffed) spinach! cottage cheese and topped with my cheese sauce!! Yesterday I worked 6-11 am so was home early I made the Twisty Bread it is a Jamie Oliver recipe his Rustic bread.. These are a twisty bread pull apart sandwiches filled with Ham, Cheese and mustard them baked Oh my goodness these are amazing , I made my Acorn Squash Soup to have with these!!

Ian is home from Camp, he had his Covid Shot, now David, Ian and I have all had our first shot and feel very blessed and relieved. Ian bought Chinese food last night, it was quite the treat!!

A little off topic but George got Groomed on Friday , He goes to Nisa and he looks amazing and he is feeling amazing and has a spring in his step!! Ian, bought him a new Star Wars Bow tie a star wars Bandana and a wookie Bandana to come, he has quite a collection on bow ties..

Jamie Olivers Rustic Bread I love this

• 1 sachet of dry yeast
• a little sugar
• 1kg strong flour
• 650ml tepid water

Method

1. Pour 650ml of tepid water – warm (ish) – into a large bowl, add one sachet of dried yeast and mix with a fork. Jamie says you can also add a teaspoon of sugar or honey at this point to wake the yeast up. After a couple of minutes you should see bubbles forming – that’s the carbon dioxide that will make the bread spongey.

2. Add in most of the flour and a pinch of sea salt, and mix together with a fork until you can’t move it anymore.

3. With clean hands, start to mix the dough together to bring to a ball of dough – dust your hands with a little flour if the dough is sticking to them. I use my Kitchen Aid Mixer so it is really fast. I half the dough once done Make on half in to bread and theOther in to buns or twisty bread ..

Acorn Squash Soup Prep 20 mins cooking time an hour,

• 2 acorn squash, halved and seeded , cut in to cubes
• water, as needed 
• 3 tablespoons unsalted butter 
• 1 large sweet onion, chopped 
• 1 large carrot, peeled and chopped 
• 1 clove garlic, minced 
• 3 ½ Veg Stock
• ¼ cup half-and-half or 3 tbl spoons sour cream
• ½ Sage
• 1 savoury
• 1/2 Cayenne Pepper
• black perter freshly ground
• a little white pepper
• 2 table spoons parmesan cheese mixed in to soup
• salt to taste
• 1 pinch salt and ground black pepper to taste 
  • After the squash is cooked , I put in my food processor or as Jamie Oliver says the Wazzer.. lol

Please stay safe, social distance, wear your mask, sanitise your hands so that we can hug our loved ones soon .. I want to cook for my friends and family Love and Miss you all …

Ian did some grocery Shopping, yesterday. He bought a small beef roast, I decided to put this in

the Quick Pot , lots of veggies!! a cup of red wine this will tenderise the beef, Smells Amazing, with the roast we will get a lot of meals out of this using the meat as an ingredient!I also did some rustic mash!! Scrub the potatoes, leaving on the skin cut up and place in pot with a pinch of salt.. boil!! Once ready add a knob of butter, soup cream , horseradish and if you have a little butter milk ..

Already planning a recipe for The beef roast. Oh yeah Beef and Broccoli in 20 minutes and a Beef Stroganoff for another meal

• 1 (8 ounce) package egg noodles 
• 1/2 pound ground beef ( Slice the roast thinly!)
• Mushrooms I like King Oyster and button
• 1 tablespoon garlic powder or minced garlic
• 1 cup beef stock to your amazing gravy
• ½ cup sour cream 
• salt and pepper to taste

We will get a lot of meals out of this using it as an ingredient and not the biggest part of our meal..

• Yesterday I delivered my easter parcels to the grandkids not forgetting the Grand Fur Babies.. I would have loved to see them but didn’t, a tear was shed..
• This past year has been a tough one for everyone, Physically and mentally. It is 11 months since I had my resection with the amazing Dr Indar .. I never thought a year later I was going to feel this well.. My job can be a physically tough job, but amazing. . Alot of walking and I actually have a spring in my step, I love tracking the steps weather it is a 5 hour shift t or 3 hour shift which is a really busy shift. This is the one where most steps are taken averaging 7,500 on a reg day (3 hrs) .. We just all need to get our vaccines, and get the herd Immunity going I need to see my family and grandkids. I can not wait to cook a big family dinner using my new Lagostina Pots!! they are the best

A tale of Peter rabbit by Beatrix potter Love this !

Once again Traditions, today I made the Rice Crispy Choc nests, my mom used to do these, but with Corn Flakes.. I have kept up this tradition with my kids, and now my Grandkids.. Colin, Bailey and Asher..

With David and I back in the workforce cooking time is limited, but when I do I batch cook.. I Like to challenge my self by making plant based recipes! I love cooking with Lentils they are so versatile. I made David a Dahl for a couple of his lunches he loved it, I added a little spice. Then another plant based recipe Stuffed Poblano peppers, Rice and beans with a tomato sauce and cheese these are one of our fave meals I like to cook,

TY Bobby flay, I saw him cook this and I liked it, I use a recipe as a guide, I tend to do it my way!! I used Anaheim peppers and Poblano

BBqs are fun, this is a fave of ours the Portobello Mushroom Burger, I take the skin off the Mushroom , rub it all over with Garlic oil, & Black pepper, I also do this to the red pepper and Bbq these.

Eating Plant based is fun and you feel so much healthier, once in a while we have meat , and fish but use this as an ingredient not the main part of the dish

Anthony Bourdain was one of my fave Chefs, this recipe he did on one of his shows, Portuguese Fish Stew, once again I used the recipe as a guide and I added to it with a twist.. My Way the Intuitive Chef!!

The Smells of this cooking brought memories back of when we lived in Kitimat BC..

I made Fresh Bread using Jamie Olivers Rustic bread there are 5 ingredients in this and it is so easy!! I also made twisty bread!!

Had a Crisp white wine, it was perfect match!

Its time for a Veggie Chilli!! there are a few different levels of flavours, and you don’t miss the meat.. Very tasty I made a fresh tomato sauce using beef steak tomatoes, garlic, Oregno, smoked paprika, fresh ground black pepper, Fresno pepper with half of the seed out, a Anaheim pepper . 2 large onions.. this is for Supper tonight..

Cooking is my yoga, I cant wait to cook for family and friends. I really miss you, most of all the hugs from my grand kids.. Happy Easter to Y’all stay Safe and get your vaccine..

Happy St Paddys Day!! One of the Best Holidays we had was in NYC for St Paddy’s day!! That was the time we stayed in the Waldorf Astoria!! Oh my

These photos here from the Waldorf Astoria Website a beautiful old Hotel!! So We had a Waldorf Salad in the Waldorf, Had a Manhattan in Manhattan. and a New York Steak, lol .. I am so glad we travelled, such times as were , the memories are what get us through.. Saw the Naked Cow Boy, all he was wearing was his boots, hat and undies,.. Not My pics I will have to look mine out LOL !! these were on the web!!

This trip we met Billy Connolly he was such a nice guy

The Springer pics are so cute this is still when Gracie Lived with us!! Memories ..

Back to Budget Cooking, or Planning ahead !! The Hutterites come to town a few times a year and their produce and meats are the best!! We bought some Chickens they were huge Average 7 1bs I believe. These are like small turkeys and will feed a lot of people! Just happened we had 2 in the freezer, I defrosted one!! Rubbed the chicken with truffle oil salt and fresh ground black pepper the rubbed in Herbs de Provence all over the chicken..

Thinking ahead and looking to see what Veggies I, I always have lots of frozen veggies on hand David loves peas these had to go in the Pot Pie!! .. I had fresh leeks, onions, carrots,Turnip. frozen parsley from our garden last year!! had, I made a beautiful Chicken Dinner , for 3 adults as our son lives with us when he is not in camp!! I carved the chicken, there is a lot of Chicken, I then placed the Chicken Carcass in water with a little fresh time and bay leaves.. We ate Supper , there was a lot left . I diced and took off the bone what was left and planned to get up early and make a Chicken pot pie!! The Chicken Carcass simmered for a couple of hours, I let this cool.. Once Cool I put in to a container with the gravy I had made from the chicken . I made the Chicken pot Pie there was some of the filling left , i placed this in a container and put in the fridge with the stock from the carcass!! With this I put in to my soup pot, I diced 2 carrots, 1 onion, turnip, a few diced potatoes and some dried red lentils.. There was 1 chicken breast left I diced this and put in to the mix.. The smell from this soup was amazing, I added a little chicken bouillon , to the soup and brought it to the Boil, then simmered until I had to go to work..

I came in from work and David had a piece of Chicken pie and soup on the table for me. It was amazing the fresh flavours.. I can not wait to use my new oLangoustine Pans I got for Christmas. Cook a big Family Dinner and have all my family over!!!

You can do this with any chicken, or even a roast ground meat, try to plan a head.. I have a dish of soup in the freezer, the pot pie all went oh boy was it good!! for tomorrow I have taken out some Spaghetti Sauce I made, when I got my job at the Hospital!! Batch Cooking.. Love it

This has to be the toughest thing , not being able to see the kids, cooking and baking with them This past year has been tough on everyone, I think the Kids are feeling it a lot more than we think!! Hug your littles.. Oh my goodness.. Stay Safe and I love Y’all..

What am amazing weekend, the weather was beautiful, it is David’s Birthday Weekend. Plus we were both off this weekend.. Both David and I love to cook together!! We both love cooking from scratch. For Davids Birthday I made his fave meal Oriental Honeyed Pork!

Cooking from scratch, it does take a little planning ahead, cooking in a batch, in the long run saves money!! Scratch cooking is along lost art.. cooking from scratch means that we put homespun, nourishing meals on the table for our families, saving money and knowing what gone in to the food we feed our families.. I usually plan a few days ahead. With both David and I have started new jobs this is even more important to plan a head!! I highly recommend creating a loose meal plan every week!! Batch cooking you freeze meals , get them out in the morning to defrost.. I have a few fave recipes to batch cook, Spaghetti Sauce, which David made this weekend, Colin and Bailey wanted some so we dropped it off for them !! I batch make Butter Chicken, Soups, Stews.. I made an amazing Acorn Squash Soup today . We will have this tomorrow with Salad and a sandwich!! I make an amazing salad dressing

I call my cooking!! How I show my love, I love to cook , I cook with the heart, I feel what needs to go in to the food.. Learning how to cook from scratch can be a very easy process if you break it down.  It is definitely a process.  One, that for a lot of people, happens over time.   Start slowly, don’t rush in to this..

For David and I 2015 , I was ill and we decided to change our diet, we watched a few Documentaries , We needed to get our gut health on track, we eat very little processed food and very rarely eat out. We have always loved to cook, changing the way we eat made cooking a challenge, we eat a plant based diet and meat is an ingredient not the main part of our meal. We do have a steak once in a while, yeaterday David Bbq’d some chicken breast. I cook a lot of different bean dishes, David likes to the these to work for lunches or snacks..

• Keep your pantry and fridge stocked
• Don’t be afraid to substitute
• Can your own produce
• Use a garden in acceptable seasons in your area
• Use your crock pot
• Prep your meats before you freeze them
• Make breads and freeze them for later
• Make meals in bulk and freeze them for later
• Make your snack food
• Practicing once a week or month prep helps you to be more committed as it is easier
• Plan your meals
• Use your leftovers
• I have many different dries Peas and means
• I keep Gravies for future curries
• If you have a chicken, I boil the bones to get a stock and freeze for future use.
• Flour and yeast I bake a lot of bread

The Tourtière: A French-Canadian Meat Pie Recipe!! I mixed up a batch about 12 months ago, enough for 4 Pies, I made the pastry in my FoodProcessor, or wazz we as Jamie Oliver calls it!! The Pizza was also home made and delicious!! The Stew is a veggie stew with a veggie stock and 2 different kinds of beans!! This is for David for his lunches at his new job!!

Here is a quick meal I love this Chicken Curry with Peas

1 small yellow onion

2 tablespoons Olive oil

salt 

2 tsp crushed garlic

2 tablespoons tomato paste

1 1/2 teaspoons curry powder

1 1/2 teaspoons garam masala 

1 1/2 cups chicken stock

1 lb boneless chicken thighs cut in to cubes

1 cup frozen peas, thawed

1/2 cup full-fat plain Greek yogurt 

1. Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. olive oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, add minced Garlic, tomato paste, onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. add chicken cubes , and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 10 minutes.
2. Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute.Serve with home made Naan bread quick and easy! https://rasamalaysia.com/naan/

Prep Time 1 hour 20 minutes

Cook Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 teaspoon sugar
• 1/2 cup warm water
• 1/4 oz. (2 1/4 teaspoons) active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 teaspoon salt
• 1 tablespoon oil
• some oil, for greasing the skillet
• 3 tablespoons melted butter

Instructions in a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.Brush the naan with the melted butter, serve warm.

Spinach and Sweet potato Tortilla Found this on Good Food site not my pic , the recipe looks amazing I am going to ty this

Ingredients

• 300g bag baby spinach leaves
• 8 tbsp light olive oil
• 2 large onions , thinly sliced
• 4 medium sweet potatoes (800g/ 1lb 12oz), peeled, cut into thin slices
• 2 garlic cloves , finely chopped
• 8 large eggs

Method

• STEP 1Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
• STEP 2Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
• STEP 3Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
• STEP 4Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don’t worry if it breaks up a little on the edges as you’re turning it – it will look perfect when it’s cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.

Cooking from Scratch Def changes your tastebuds.. Do a little research first there is some great websites on Plant Based eating and recipes Eat to Live and not Live to eat!! Stay Safe Y’all Love and miss you all

Happy March 1st!!!! Went to see dr today I guess I have another 10 days off !! At least my finger is not in a splint anymore or as they call it a buddy wrap! So tough to work with and not get it wet!!!!

This is a stuffed Poblano pepper, Yummy I saw Bobby Flay cook this .. You can do it with what ever filling you like, this one is ground chicken and beans with an red enchilada sauce.. It was yummy!!

Gluten free Yorkshire , I thought Id try using Quinoa flour. for the Yorkshire pudding , really didn’t turn out to bad!! I made 2 huge ones and put our Lamb Dinner inside of the Yorkshire..

My Mom made the best Yorkshires..

Below is a Seafood Fettuccini , the taste was amazing, Davids Comment was you can make that again!!

David is working long days!

He is such an amazing person, I love him to the moon and back, even as we approach out Anniversary of many years!! 45 I believe!!

We are actually planning to renew our vows! Fingers crossed, next year!! I’d like a Vegas Elvis Theme renew of vows, David fancy’s Mexico, Know what even if we renew our vows in our back yard Id love that

.. Back to food!!

David is working long days , while I am off work I am making him some great Vegetarian options !! I love cooking Vegetarian it is a Challenge ! Here We have a Veggie Stew , with 2 different beans, Carrots, turnip, onions and potatoes with a veggie Stock and a little Worcestershire sauce !! Second dish is a Dahl, I put onions, carrots , red lentils and some spices and a little coconut cream and chilli pepper.. Last week , I made Texas Caviar and a Chickpea Greek Salad! David loves these for his snacks at work!

This next week Is my Niece Adele’s Birthday ! Happy Birthday Adele!! Wish we could be in the UK and Spend it with you Adele , we love and miss you so much!!

Then the 8th is Davids Birthday he is off this weekend, we will celebrate this on Sat, every Birthday I make Oriental Honey Pork..

Then on March the 15th is My Boy George’s 8th Birthday , he is the best dog..

It is scary how time goes by so fast!! One of my proudest moments was seeing David walk Kate Down the Isle, she was stunning and David wore Kilt and Dress Jacket,Then My Oldest Daughter Victoria and her 2 kids were also in the wedding party!! Just breathtaking and a very proud moment! The planning Kate did for that wedding was amazing.. David and I are very proud and Love our 3 kids very much!!

Now we have 3 of the most Amazing Grandkids, now being a Grandparent that is the best ever!!

What Children Can Receive from Their Relationships with Grandparents 

A close relationship benefits the health and well-being of both grandparent and grandchild. For grandchildren, the biggest gift of this all-important bond is the endless supply of love, acceptance, patience and unwavering support that grandparents uniquely have to offer. In healthy relationships, grandkids can find in their grandparents a safe harbor—someone they trust and know is always on their side.

What Grandparents Receive from Healthy Relationships with Grandkids 

Becoming a grandparent can be life changing—an adrenaline shot that restores your energy, optimism, youthfulness and sense of purpose. Recent studies also show that emotional closeness between grandparents and grandchildren can protect against depression, boost brain function and lead to a longer life.

My Mom would have been so proud, Kate actually had my moms wedding ring and my engagement ring tied to her bouquet, this was very special. In a sense my mom was there..

Something My mom used to say is never go to bed with out saying I love you, you never know what tomorrow brings.. This past few years has not been the easiest!! Now is the time family’s need each other, wether it be virtual or an actual hug, these times are tough.. It has affected everyone, in some way.. I am so lucky to have the job in food services at the Hospital! For me it has been the best .. David to has a new job and he is loving it..

Up and onward Live Laugh Love Then March 18th is My Moms Birthday!!

It is scary how time goes by so fast!! Something My mom used to say is never go to bed with out saying I love you, you never know what tomorrow brings..

This past few years has not been the easiest!! Up and onward Live Laugh Love

March 18th is My Moms Birthday!! Its been 30 yrs since I lost her , I still miss her, My best friend, When we emigrated to Canada I would call her once a month, Check in with her , we would write letters weekly! Oh boy If I could turn back time

My Mom taught me to cook and she always made it look easy, David my hubby is an amazing cook, All my 3 kids Cook, i Think Katie my youngest reminds me so much of my mom ..

If ever there was a time I need my mom just for a hug its now..

Well this blog was all over the map!! But Cooking is love Stay Safe Y’all and Hug some one close to you Hugs are healing and we all need Hugs!!

Tonight I am making a Seafood Fettuccini, Onions already chopped. David done them a while ago so they are in the freezer !! I am finding it difficult to cook using my left hand .. Lets give it ago

• 4 ounces uncooked fettuccine
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1/4 pound sea scallops, halved
• 2 tablespoons olive oil, divided
• 1 small shallot, chopped
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1/4 cup white wine & additional chicken broth
• half-and-half cream
• 1/2 cup grated Parmesan cheese
• 1 Roma tomato, diced
• 2 tablespoons minced fresh parsley

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. 
• In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. 
• Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. I will get David to drain the pasta ..

Portuguese Seafood Stew, this is a recipe I have been planning to do for a few weeks, it will have to wait until y finger is healed .. I am going to do the one as Anthony Bourdain was one of my fave Chefs I would have loved to cook with hi!!

TRIBUTE TO BOURDAIN – PORTUGUESE SEAFOOD STEW

On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.Print Recipe I am adding Chorizo Sausage

INGREDIENTS

• 2 Tbsp olive oil
• 1 green pepper, cut into 10mm pieces
• 1 red pepper, cut into 10mm pieces
• 2 medium onions, finely diced
• 8 garlic cloves, crushed and diced
• 1 Tbsp cumin
• 2 tsp smoked paprika
• 2 bay leaves
• 2 sprigs of oregano or 1 tsp dried dried oregano
• 1 tsp crushed red pepper flakes
• 300 g octopus tentacles, cut into 15mm pieces
• 1 Tbsp tomato paste
• 1 can tomatoes 400g drained and crushed
• 1 cup dry red wine
• 2 cups salmon head stock or vegetable stock
• 2 small Yukon Gold or russet potatoes, peeled and cut into 10cm piecesor one medium/large
• 2 small sweet potatoes, peeled ands cut into 10cm pieces or one medium/large
• 250 g white fish fillets, cut into 15mm piecescod, snakehead, something quite firm
• 16 mussels, scrubbed and de-bearded or frozen mussels in the half-shell, thawed
• 1/4 cup parsley, finely diced
• 1/4 cup cilantro, finely diced
• Fine sea salt and freshly ground black pepper
• Baguettes, for serving

INSTRUCTIONS

• Heat oil a large, high-sided skillet over medium-high heat. I used a dutch oven.
• Add onion, green and red peppers, and garlic, and cook, stirring occasionally, until translucent, 8 to 10 minutes.
• Add cumin, paprika, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute.
• Add octopus pieces and cook 2-3 minutes.
• Pour wine into the pan and scrape the bottom of the pan using a wooden spoon to dislodge any browned bits.
• Add the tomato paste and crushed tomatoes, bay leaves, and fish or vegetable stock;
• Bring to a boil then reduce to a simmer.
• Add the potato pieces and stir in. Cover and gently simmer until the octopus and potatoes are tender, about 45 minutes.
• Add the white fish and stir in.
• If using fresh mussels add on top of the stew. Cover and cook until mussels have opened, 10 to 15 minutes.
• If using frozen mussels in the half shell, add them after the fish has been cooking for 5 minutes or so. They will need 5 to 10 minutes to heat through.
• Remove half the mussels from their shells and discard the shells. Stir the de-shelled mussels into the stew. If they are a decent size NZ mussel, you might want to halve them before adding them back to the stew.
• Stir in most of the parsley and cilantro, retaining some to sprinkle over the stew before serving.
• Season with salt and pepper. 
• Serve with baguettes to soak up the sauce. Also great reheated the next day.

David and I love to Cook and in our Kitchen have a portrait painted by the very talented Russel Thomas, a Christmas gift a few yrs ago from our Son Ian.. So sad Anthony Bourdain took his life , gone way to soon Did you know that one of our trips was one inspired by Anthony Bourdain Show A disappearing NYC “Disappearing Manhattan” episode of No Reservations.

Katz’s Delicatessen,Deli | 205 E Houston St, New York, Katz’s 
“You only need to walk over to the counter, take a long lingering look at that heap of steaming pastrami, corned beef and brisket, take a deep breath, and you’ll remember again what it means to be alive, to be proud to be a New Yorker … Where Harry Met Sally Was Filmed here and we met the Mayor of Hoboken !!

Keens

Keens Steakhouse, Steaks and seafood | 72 W 36th St, New“You really can’t do it any better or more authentic than Keens, a place that goes right back to the old-school all-male world of beefsteak parties, political power built around beef, and bloody aprons and smoke-filled rooms. Pipes cover the Ceiling

”Russ & Daughters – Deli | 179 E Houston St, New York,

Russ & Daughters 
“It’s all about the lox, and about the original product: herring. Herring and cream sauce. It’s all about sweet and sour salty goodness. Who invented this combination. bagel, cream cheese, and lox We bought food and took it back to our Hotel
Manganaro’s 
“Preserves that wonderful time of hope, boundless optimism, and completely unfashionable old-school red-sauce Italian-American Amazing We stayed 2 times at the London NYC , One time in the Atrium Suite OMG Amazing and we ate at the Gordon Ramsay Restaurant both times we stayed there, once with Anthony and Carolyn Harris , the waiter remembered David and I and we got a tour of the Chefs Kitchen with Anthony and Carolyn.. The Pics of the NYC and Atrium Suite aren’t mine they are from the London NYC web site an amazing place to stay.. One time we stayed at the Waldorf!! This time we went to NYC for St Paddy’s day We met Billy Connolly in a cigar shop he was so nice, we met George from The apprentice he was in Trump Tower !! Last time we went was to see Phil Collins in concert at the Rosemont Ballroom I Love NYC

“Waldorf Astoria” redirects here. For the original hotel on Fifth Avenue near 34th Street, see Waldorf–Astoria (1893–1929). For the German football club, see FC Astoria Walldorf. For other uses, see Waldorf–Astoria (disambiguation). The info on the Waldorf Astoria is from Wikipedia

What a week, Work at the Hospital s going great, then Thursday after I finished work at 2 pm, i came home put on the kettle showered and came down stairs massed my tea , was going ti sit down and have a cuppa!! I thought Ill take George out for a walk. Off we went he found a stick I threw it for him, he brought it back to me, put if at me feet I went to grab the stick to throw it, so did George, OUCH!!! I need up in emergency and for 8 stitches and a few weeks of work , The Tendon had a teat n it so I have 2 fingers taped together as I haven’t to bend it .. Good job I have an amazing husband ..

David Starts his new job next week, Long days , Healthy snacks I have made a Chickpea Greek Salad and some Black eyed peas soaking so I can make Texas Caviar!!! I have meals made in the freezer as when I have time I like to batch cook.. Scratch cooking.. I have an amazing Bean Chilli in the Freezer..

Some info on a healthy Gut

Beans, Super Food for Gut & Brain Health

By Sean CantkierJanuary 30, 2019

Maybe you’ve missed it on the news lately, but healthy beans have been reported to be super foods, not only for the gut but for overall physical and mental health. A healthy gut is one that digests, absorbs, and eliminates with ease and is free from illness. It’s important to eat a diet that feeds a healthy gut and beans are considered one of those foods and excellent for overall health.

Why Are Beans So Good for You?

Fiber is an essential part of a healthy diet. It is recommended that adults eat between 25 to 38 grams of dietary fiber per day. Are you eating enough fiber? Research shows that the majority of Americans are not consuming proper amounts of fiber.

That’s where healthy beans can help save the day! By incorporating beans into your diet, you can easily reach that goal of having enough daily fiber. Beans are rich in fiber:

• Navy Beans – ½ cup – 10 grams of fiber
• Kidney Beans – ½ cup – 8 grams of fiber
• Black Beans – ½ cup – 8 grams of fiber
• Lentils – ½ cup – 8 grams of fiber

Healthy Beans, Good Brain Food

Beans provide the brain with its preferred fuel: glucose. Brain functions such as thinking, memory, and learning are closely linked to glucose levels and how efficiently the brain uses the fuel source.

The brain accounts for around 2 percent of total body weight but it wants, and takes, roughly 20 percent of our daily calories. What does the brain crave? Glucose, primarily obtained from recently eaten glucose rich foods like beans.

It’s also important to know that your brain is really sensitive to falling glucose levels. So when your glucose level drops, the symptom is confused thinking.

How You Digest Beans

Beans are super high in protein, carbs, anti-oxidants and minerals. Beans digest slowly and is why your brain loves them. While digesting slowly they give your brain a consistent source of glucose. Beans can take 2 to 3 hours to digest while making your brain happy! There are may different foods to help your Gut and your health!!

Why beans?

Beans, lentils, and split peas are rich in fiber, resistant starch, and plant protein, and they are a low-glycemic carbohydrate source. The health benefits of these legumes sometimes get overlooked, but adding beans to your diet promotes weight loss, cardiovascular health, and insulin sensitivity.  We try to keep processed foods out of our diet as much as we can, I take probiotics daily.. We watched a few documentaries on plant based eating. Plant pure nation.., Michale Pollan had a series called Cooked, Jamie Oliver to..

We made small changes and over this past year have slipped a little but are now heading in the Plant Based direction again. Eating a healthy diet, not buying pre packaged processed foods , gives you energy , maybe a little weight loss and def budget friendly also helping with your carbon foot print

Why Cooking from scratch is better? cooking food from scratch gives you the portion control, you are free to use good fats and less sugar and salt. You get to handpick the ingredients, so you know the quality before you eat. I cant with for the edible flowers and veggies we grew in our garden..

1. Saves money

Eating homemade foods is usually much cheaper than eating at a restaurant or buying processed foods from the market.

• Plan several days of meals. We’ll be less likely be tempted to eat something else if we have a plan or something already made.
• Make a grocery list and stick to it to avoid buying extra food. Shop from the perimeter of the store all fresh food is there !!
• Save leftovers in the refrigerator or freezer. Once you get a stock of leftovers stored, you can reheat them at a later date when you don’t have time to cook.

2. Saves time

3. Healthier ingredients

4. Avoid food allergies and sensitivities

Many restaurants and fast food joints offer portions that are much larger than necessary.

6. Brings family together

Eating at home gives the entire family time to talk about their day. I cant wait to cook a big meal for friends and family!! This past year has taken a strain on everyone !!! Love and Miss you all

Happy Valentines Day to you all.. For David and I valentines day is every day!! I have always made a big deal of Valentines for my kids and always bought them Valentines Candies! I do this for the grand kids now.. This Valentines I have made a Heart Shaped Veggie Pizza for my Love Oh boy does it smell amazing

Live Laugh and Love, you just never know what tomorrow brings.. Whether its a 2 legged person or 4 legged fur baby love them!! No one is perfect we all make mistakes, life is short

God grant me the Serenity to accept the things I cannot change. Courage to change the things I can and Wisdom to know the difference.. This is the Serenity prayer and this has helped me through a really tough time!! Love Y’all to the moon and back

Crazy week with orientation and training at the Hospital, I am loving it.. My feet are sore and I have blisters on my little toes, but feeling amazing.. I must admit it is great to get back out in to the work place!! It is a good job I cooked in batches!! Last weekend I made some rustic bread it is aJamie Oliver recipe .. I made twisty bread it is a twisted sandwich, I made some home made mushroom soup to go with it, it was amazing.. You can fill the twisty bread with your fave fillings, I did a Cheese and red pickled onion one, used my red pickles, and then a Ruben twist bread, Corned beef, Mustard, Sauerkraut and cheese. You make the bread it is 5 ingredients, yeast, a little sugar, flour salt and water, let it raise , then half the dough and roll out, then place your sandwich filling on the dough and roll like a swiss all and slice in to 1 1/2 ins pieces and place in a greased pie tin to raise again, brush with egg wash and bake .. Yummy Jamie Olivers show is Keep Cooking and Carry on . Some great tips on cooking during a lockdown.. My dream is to one day cook with Jamie Oliver.. I cant wait for the day I can cook a big family dinner and have My Kids and Grandkids all over .. All peeps, it is almost time for me to go to work at the Hospital in Food Services.. Im loving it.. Stay Safe Out these and wear your mask..

SoI finally made it a Beef Wellington, no recipe as such , but omg the levels of flavour in this dish! Mixed Mushroom, pate, onions and a little celery rosemary and garlic lots of black pepper a touch of brandy, served with Broccoli and Sour Cream mash, I may change my blogs name my hubby calls me the intuitive Chef For the most part I feel what needs to go in to the recipe..

I made Chicken parmigiana and a Marinara Sauce, OMG amazing levels of flavour also in this dish! I made for the first time a salsa verde with a kick or a punch!! Delish with a bean chilli.. So good for a little Healthy Gut Biome.

This next set of amazing bread, I got from watching a Jamie Oliver show . Jamie called it basic bread recipe, I call it swirly bread!! These 2 breads are a Cheese and Onion, and a Ruben ! The First time I made it was with lamb and Haggis. you can add any mis of sandwich fillings..

On Tuesday I have orientation at the Northern Lights Hospital, I am once again going to be working in Dietary, food services.. I worked in KGH for a few years and loved it. I made some amazing friends there.. I will never forget my first day, I met a life time friend Ken Maggs , meeting your Mom and Dad.. it was also his first day working in the Xray Dept.. Oh Ken how I miss those days on your boat. Loosing your keys was just one trip!! David and I often talk about the days! Miriam, Rosa, Marina, Vicky, jean, Marie, Davinda, Edwarda and Mariana ,I do apologise if I forgot anyone !! amazing ladies I worked with in Dietary! Dr Mackenzie and Family, Dr Kerswell and his family, Dr Mills, Dr Carstens and familyJulie Ip and many More !! I will keep you all posted on my adventures working in Food Services again !! Food is family memories or at least it make memories.. We had lots of Dinner parties, Kitimat was the start of our Love for hosting Dinner Parties. Oh my gosh I cant wait to do this again!! ..

Kate and Aaron have taken over the family Christmas Dinner , both Sides of the family gather at Katie and Aaron house !! Oh how we missed it, this year because of Covid.. it is all for the best and keeping everyone safe. I am looking forward to the hugs from everyone.. the struggle is real I am a hugger and missing these..

This week it is my 2 beautiful Daughters birthdays Victoria on Feb 3rd and Katie on Feb 10th, it seems like yesterday .. So proud of these 2 beautiful ladies . Proud parents and grandparents