But I have to keep reminding my self the days when I lived to eat are over, now I eat to live so I can finish projects and adventures I want to do, such as my recent play-writing and acting.
While this is a food blog and not a health blog, I ask reader indulgence for this post which will talk a bit about my health. I recently had my two-year checkup for my heart following the angioplasty I had done in 2012.
The news was all good. My blood pressure is in normal ranges now, although I take medication to keep it there. And my doctor took my off one of my post-surgery medications, something called beta blockers which slow your heart down. Taking those the past two years meant I always felt I was walking through mud, fighting my way every step, really.
Making dishes I can’t eat any longer because of my angioplasty, such as bacon and eggs or big stacks of regular pancakes or waffles, is a painful experience for me and one I would rather avoid.
I recently had two cousins come visit us in Chicago, a wonderful time for me but one that had me wondering what I could make them for breakfast each day. Making dishes I can’t eat any longer because of my angioplasty, such as bacon and eggs or big stacks of regular pancakes or waffles, is a painful experience for me and one I would rather avoid.
Luckily, they understood this and also have some dietary concerns of their own that meant they weren’t expecting such classics. Rather, I went low-salt and low-fat, as well as low-sugar when it came to what we drank.
A two-pound loaf cooks down a bit, but it makes at least two meals for my wife and I. If you can get by with a quarter-pound slice a meal, it will last you longer.
I’ve alluded in several posts here to the turkey meatloaf which has become a staple of my low-fat, low-salt diet these days. I find it simple to make and tasty too. Plus, if you make a big one, you can have it ready for additional meals when you need something that is quick to make for dinner during the week.
I’d leave out the salt, of course, and am not sure how I’d react to all the other spices included here, but I’m open to trying it sometime.
Grilled peppers and stuffed peppers are among my favorite foods, harkening back to my Italian roots and such familiar Italian-American favorites as grilled peppers and onions.
So I’m intrigued about trying a recipe I saw in the New York Timesfor Tunisian grilled peppers and couscous. I’d leave out the salt, of course, and am not sure how I’d react to all the other spices included here, but I’m open to trying it sometime.
Among the ingredients are:
1/4 teaspoon ground caraway
1/2 teaspoon ground coriander
Pinch of cayenne (more to taste)
1 to 2 tablespoons lemon juice, to taste
2 to 4 tablespoons extra-virgin olive oil, to taste
1/4 cup chopped fresh parsley
This recipe comes from the Times Recipes for Health section, which sometimes has recipes I want to try immediately but other times still has too much salt in recipes for my taste. If you try these peppers before me, let me know how it is. John
To accompany that and a salmon I made for the same meal, I went with simple side dishes that included grilled zucchini, tomato slices with basil and olive oil, and green beans freshly picked from my garden and cooked in olive oil and spices.
Simply cut the chicken into bite-sized cubes, marinate with olive oil, lemon juice and what spices you like. I added rosemary, thyme, oregano and pepper, leaving out the salt the original recipe calls for.
Eating chicken breast can get boring fast given that white meat, while the lowest-fat part of the chicken, also is the driest. I tend to cook it covered with tomato sauce or some other ingredient to add some flavor to it.
So, searching for new recipes, I was interested in trying a recipe I saw in People magazine from TV personalities Bill and Guiliana for chicken skewered on sprigs of rosemary. It all tuned out well and seemed to be a hit with Sunday dinner guests recently. The only tricky part of the recipe is finding long rosemary branches. I bought a rosemary plant to get them since packaged rosemary in stores tends to be rather short sprigs. Continue reading “Rosemary chicken: a nice way to add flavor to chicken breast”