When we got up this morning it was a very brisk 45 degrees. I am not a fan of cold weather which means I am not looking forward to our temperatures dipping further. Yesterday was actually very nice and even reached 77 degrees. Apparently we needed to pay for that by being cooler than normal today. Needless to say I have been drinking hot water with lemon slices all day to stay warm. There is nothing worse than being cold in my opinion.
The day started with a wimper but ramped up fairly early. Monday’s are always hectic here but today was a bit more so. My to-do list at the moment is a tad out of control. With a little luck I can get my list knocked off by mid-week leaving Thursday to relax. Well …. that is my plan at least. We will see if it actually happens.
I packed the majority of the leftover split pea soup in Dan’s lunch. But there was about a cup leftover for me while I forgot to save any smoked mushrooms at least I remembered to save a dollop of truffle crème to put on top.
To go with the soup I ate the rest of the pesto topped green beans and cucumbers. I was surprised by how filling my lunch was.
Green drain cleaning:
Using toxic chemicals to open a slow drain is something we do as a last resort. I don’t like having those nasty things in my house. To cut down on the need for those chemicals once a week (on Monday here) I put a cup of baking soda down the kitchen drain followed by 2 cups of vinegar that I slowly pour in. I let this sit for 10 minutes and then follow with at least 4 cups of boiling water. The baking soda and vinegar is supposed to cut through the grease that builds up in the pipes.
I buy both the baking soda (in a 12 pound bag) and the vinegar (in a 5 liter jug) at Costco. Since I also use these in many of my green cleaner recipes I can never have too much of either of these products on hand.
Since I started doing this weekly I haven’t had any need for chemical or mechanical drain cleaning which leads me to think it is working. At the very least my sink always smells clean. ;-)
I am always surprised by the amount of misinformation I read about health and/or nutrition. Typically this happens more with the blogosphere but it is also found in books. When I see bad information in the blogosphere I can blow it off since it wasn’t something that I consider to be credible in general. However when I read bad advice in books I am much more annoyed.
The nutritional misinformation I read yesterday was worse than I have seen in a while. You would think that health based books would have an RD (registered dietitians) confirm the accuracy of the information contained within but clearly that is not always the case.
I try to make certain things I write are well documented (and from reputable scientific sources) before I mention them on the blog. However nutrition is something that is a moving target which means that something that is thought to be accurate today might be laughed at in 2 years.
The reason I am mentioning this is that I want everyone to know that if they read something somewhere else and it doesn’t sound right they can ask me what I know about the subject. I am happy to share what I have read and where I have read it. The idea of bad information swirling around is a personal pet peeve of mine. Additionally I actually enjoy doing nutrition research which means your questions are welcomed and appreciated.
Somehow I didn’t end up starting dinner tonight until after 7:30. I guess I have gotten used to Dan’s crazy schedule so there didn’t seem to be any reason to rush. I had no idea what I was going to cook which is not usual. This recipe showed up in my email box from Real Simple and I thought I could make it something like it only healthier of course. Employing my use what you have on hand methodology I knew diced eggplant and mushrooms would make a good stand in for the “meat” and that is how dinner was born. Here is what I made:
Hungarian Spiced Eggplant and Mushrooms
1 large red onion, peeled and finely diced
6 cloves garlic, peeled and finely diced
6 cups peeled, diced tomatoes
1 large eggplant, cut into bite sized pieces
1/2 pound cremini mushrooms, cut into bite sized pieces
1 1/2 tablespoons paprika
½ teaspoon dill weed (dried)
¾ teaspoon caraway seed
2 tablespoons red wine vinegar
1 tablespoon vegan worchestershire sauce, adds umami but could be omitted
freshly ground black pepper, to taste
1 ½ cups quinoa
3 cups water
Cashew creme fraiche made with 1 cup raw cashews, ½ cup water and a splash of lemon
Combine all the ingredients for the eggplant dish and simmer until the eggplant is cooked through, about 30 minutes.
Prepare the quinoa about 20 minutes before you want to eat.
To serve top the quinoa with the Hungarian spiced eggplant and finish with cashew crème fraiche.
Amount Per Serving
Calories - 369.05
Calories From Fat (32%) - 118.99
Total Fat - 14.02g
Saturated Fat - 2.52g
Cholesterol - 0mg
Sodium - 52.15mg
Potassium - 1224.35mg
Total Carbohydrates - 51.97g
Fiber - 9.79g
Sugar - 8.82g
Protein - 13.52g
This is one those dishes I toss together when I need to get food on the table fast. This dish came together in under 30 minutes from start to finish. You can make this with any veggies you choose. Alternately you can change the dish completely by altering the spices. This would be good with Indian seasoning or Italian seasonings.
That is going to be it for me tonight. I hope everyone had a good Monday. Talk to you again soon.