Dublin, California in Limbo

Hello loyal follower(s)

      Mr Nut and Cyndy are at their daughter's new home in Dublin, California.  But the day before they left for Dublin they had a chance to hike with their new friends from St George, Utah and some of their friends.  It was a short hike (about two miles) but pleasant.  Nice blue sky, with a temperature in the low fifties, but the sun, as usual made it feel like the seventies.  Walking is the only thing Mr Nut can do to reduce the discomfort from his herniated disk.

Here are the hiking crew; Lynell Anfinson, Cyndy Martin; (Alfield  Josie,  not sure of name) and in the background were the guys.

The hike was right in  St George where  the Mormons gathered Lava rock for the foundation of one of  their temples back in the 1800's.  The hike was mostly level and just a pleasant walk.

To the right of this picture, less than one half mile is down town St George.






Anyway, Mr Nut is in limbo in Dublin CA. just waiting and hurting, waiting for a call from the doctor relative to his herniated disk.


An interesting side note we got 4 miles per gallon less using gasoline from California, This was not the first time we noticed this phenomena.


À bientôt,
Mr Nut

Dinner at the Gun Barrel restaurant

Hello my loyal follower(s)

Last night Cyndy and Mr Nut went to a restaurant called the Gun Barrel ( quite pricey).  They had a gift certificate given to Cyndy for her birthday.  It was true their steaks were great but the rest was ho hum at best.

It was possible to view the cook as he did the steaks over a wood fire.  Mr Nut just had to have a picture of him in action.

Here is Mr Nut digging into his Iceberg lettuce  and two cucumber slices and two grape tomato salad, real average but good.  He also consumed a ten ounce rib-eye steak which was excellent.

Mr Nut and his wife Cyndy in the Gun Barrel restaurant.  It was too easy to leave better than fifty dollars behind with just to meal and no drinks except water. Too pricy for our tastes.


Mr Nut is more the Out Back or Applebee's restaurant type.

As you can see the interior of the restaurant was beautiful, but lacked sound proofing.  The building is only seven years old and with their prices it must be almost paid four.

Anyway tomorrow it will be a hike in the morning followed  by dinner at our friends, the Sarrica's.  Then Thursday it will be off to San Francisco for (hopefully) back surgery.

À bientôt,
Mr Nut

Bear Claw Poppy Trail

Hello loyal follower(s)

Friday was a fun day for Cyndy and Mr Nut.  We hiked the Bear Claw Poppy Trail with our new hiking friends, Gene and Lynell Anfinson.

Lynell and Gene in the desert that is one-half mile west of Mr Nut's house.  Notice the background is just pure high plain desert.








The Bear Claw Poppy trail is a fairly widely known mountain biking trail in the Southwest.  When we hike the trail we always pick up bicycle parts.   Or in other words there are jumps and steep drop offs along the trail.  Mr Nut has biked the trail in years gone by. today it  would certianly be a misadventure for Mr Nut.
The trail is (if you are smart) down hill, if you start at the top trail-head.  We took the 3.7 mile route plus another half mile to our home.

As you can see the terrain was barren, and when they are not talking, there are no sounds.

Here are Lynell and Cyndy

Again look at the neat horizon, very peaceful.  Mr Nut used to drive his big red SUV into the desert and park it up high and just wander around in the washes.  Time to go home just climb to a high spot so he could see the SUV.


Here are Cyndy, Gene and Lynell.

Mr Nut and his loyal wife Cyndy










Time for a late lunch are Mr Nut's home.

The menu was Basic Artisan Bread from the October 14, 2011 blog, and Italian Vegetable Soup from the blog November 27, 2011.

It was a fun four hours


À bientôt,

Mr Nut

Spanish Rice & Chicken tenderloins or pork Chops: Sweet and sour Cabbage

Hello loyal follower(s)

Yesterday was a great day for Mr Nut.  He successfully dealt with two recipes at the  same time.  The kitchen reflected the effort, it was a mess, but who cares, when cooking one does not worry about messes.

If you are watching calories, choosing pork loin  chops add nearly 50%  the calorie total for the recipe.  Mr Nut really likes pork loin chops thus he will sometimes choose  the chops. So far calories are  not a problem for him.  It was noted in a previous blog that Mr Nut lost 25 to 30 pounds in about four weeks this summer via diabetes, and wants to gain some of the weight back.  175 pounds would be an ideal weight, right know he is 165 pounds, up from the low point of 156 pounds. Enough of this personal nonsense.
One of the changes in the recipe was using Minute Brown Rice instead of regular Brown  Rice which cut the cooking time down about 35 to 40 minutes, but required more uncooked rice that normal Brown rice.  1 cup Brown rice will yield four cups cook rice.  the recipe called for 3/4 cup uncooked rice which would yield three cups cook rice.  Therefore if the goal was three cups of cooked rice, then it will take about 2 1/2 cups minute rice for about three cups cook rice.  Bur you save a lot of cooking time.  However if you are concerned about carbs or calories regular Brown Rice would be better.  for this recipe, it would have 62 less carbs and 240 less calories.  So if you have the time use 3/4 cup regular brown rice for  this recipe and simmer about  50 to 60 minutes.

This was the Spanish Rice with baked chicken tenderloins.  Looks good right ?

This was Cyndy's plate, she doesn't eat much, but even though the recipe for the Sweet and Sour Cabbage said 3 to 4 servings, we ate it all.  It was fabulous.  Red Cabbage would be more colorful but both would result in the same great tasting dish.


Cyndy is waiting for Mr Nut  to go buy a new telephone and then go exercise at our athletic club.


Recipes follow:

À bientôt,
Mr Nut

Spanish Rice with Chicken tender loins

Better Home sand Gardens Cook Book 75th Anniversary Edition 2004 page 80 

Modified by Mr Nut

Serves four

Totals for recipe: carbs 141.7 g ; calories 1140 add 746 for pork chops

Ingredients:

1/2 cup chopped onion.                                                   Carbs 7.2  Calories  32

1/2 cup chopped green sweet pepper.                             Carbs 4.5 g; Calories 23

1/2 teaspoon minced garlic.                                             Carbs 2 g;    Calories 10

1 tablespoon Canola oil.                                                   Carbs 0 g; Calories 120

1 teaspoon chili powder

2 cans (14.5 oz) Italian stewed tomatoes, plus juice;         Carbs 14 g;    Calories 61

3/4 cups uncooked   Brown rice.                                          Carbs 108 g;    Calories 510
1 cup water

1  four ounce can diced green Chile peppers with juice.    Carbs 4 g  Calories 20

1/2 cup shredded Cheddar cheese.                                  Carbs 2 g ; Calories 220

1/2 pound cooked chicken tenderloins                              Carbs 0 g;  Calories 144 

OR 16 ounces cooked pork loin chops (4).                        Carbs 0 g;  Calories 890

1. Strain out the liquid from the tomatoes and then chop up the tomatoes.
2. In a large skillet cook 1/2 cup onion, 1/2 cup sweet pepper, and 1 teaspoon minced garlic in 1 tablespoon hot  Canola oil until tender.
3. Add 1 teaspoon chili powder; cook 1 minute more.
4. Stir in the tomatoes, 3/4 cups Brown rice, 4 ounces chile peppers, 1 cup water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat (half way between medium and low). simmer covered, about 50 to 60 minutes  or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.
5. Season the chicken tenderloins (or pork chops).with chili powder and black pepper, Fry or grill them,  then bury them  in the rice near the end of cooking of the rice.

Sweet and Sour Cabbage

Better Homes & Garden Cook Book 75 th Anniversary Edition 2005 Page 521

 Start to Finish: 15 minutes Makes:

2 servings

Totals for  this recipe: carbs 47.9;  calories 320

2 tablespoons brown sugar.                           Carbs 18 g;  Calories  70                                   

2 tablespoons Apple cider vinegar.              

2 tablespoons water.                                                                                         

1 tablespoon Canola oil.                                 Carbs 0 g; Calories 120

1/4 teaspoon Sea salt  

Dash black pepper

2 cups shredded red or green cabbage.     Carbs  13.2 g; Calories 56

3/4 cup chopped Apple ( 1 small).               Carbs 16.7 g;  Calories 74

1. In a large skillet combine the Blue ingredients.  Cook for 2 to 3 minutes or until hot, stirring     occasionally.
2. Stir in the Black ingredients. Cook, covered, over medium-low heat about 7 minutes or until cabbage is just slightly crisp-tender, stirring occasionally.
3. Serve with a slotted spoon.                                                                  

Turkey Minestrone and Mr Nut's Utah loaf bread

Hello loyal follower(s)
    Sadly, Mr Nuts pain from his herniated disk was returning, a little more each day.  However, the discomfort was less while standing.  Thus,  Mr Nut got to help the main chef (Cyndy) make Turkey Minestrone.  We used a recipe (modified by Mr Nut of course) from a Natural Foods flyer in our local newspaper.  Mr Nut got to do all the chopping of the vegetables while Cyndy did the actual cooking.  The result were very good.
     Mr Nut then rewrote  the recipe so a man could follow it;  "four large carrots" became three cups carrots"; 1 medium onion became 1/2 cup onion; etc..  That way the carbohydrates and calories could be determined more accurately.

This evening Mr Nut tried a new bread recipe that was suppose to be done in about two hours.  It was a good guess for timing even for slow Mr Nut.  It originally was called Anadama American loaf Bread, but Mr Nut had no idea what Anadama was or mean't so he renamed the bread.  When I showed Cyndy the word Anadama she new immediately what it was.

There are no pictures of the soup, but Mr Nut offers you a picture of Limon, Italy, which is as close to Minestrone as possible.  Limon was a town  Mr Nut and Cyndy enjoyed in 2005.

This is the bread after 35 minutes of baking, 15 more minutes to go.

The finished loaf, Mr Nut only made one loaf because he didn't know how it would turn out.

The crumb looked good, most of the bubbles were the same size because the dough was machine kneaded. and the fermentation was  short.
It was a keeper because the taste was excellent.




Recipes follow:

À bientôt,
Mr Nut

Turkey Minestrone 

By Dawn Franz; taken From Natural Foods flyer; Modified by Mr Nut and his wife, Cyndy

 Totals for complete recipe:  carbs 144g ; 2136 calories.  (about 12 cups)

Per cup; carbs  12 g; calories 178

Makes about 6 servings  

2 tbsp olive oil.                                                      Carbs  0 g; calories 240

12 oz ground turkey.                                            Carbs 0 g;  calories  450

4 oz bacon, diced.                                                Carbs  0 g;  calories  570

1/2 cup  onion, chopped.                                          Carbs 7 g;  calories  32

2 cups celery, finely chopped.                               Carbs 7.2 g;  calories  38

3 cups carrots, cut into thin “wheels”.                  Carbs 3.7 g;   calories  156

2 cups zucchini, finely chopped.                          Carbs 8.4 g;  calories  40

1 tsp rosemary

1 tsp oregano

1 can (14.5 ounces) tomatoes, diced.                  Carbs  5 g; calories  25

1 teaspoon minced garlic.                                    Carbs 1.3 g;  calories  7

2 1/2 cans ( 5 cups) chicken broth.                    Carbs 2.5 g;  calories 75

1 can ( 15 ounces) navy beans.                          Carbs 70 g;  calories 285

5 oz (2 cups) frozen leaf spinach, chopped.        Carbs 6 g;  calories 60

1/4 cup dried parsley flakes                       

 1/2 cup pasta shells.                                   Carbs 33 g;  calories  158

1/2 teaspoon Sea salt

1/4 teaspoon  pepper

Directions:

1. In large pot over moderate heat, partially cook 4 ounces diced bacon.  Pour off the fat and add 12 ounces ground turkey.When meat is browned add 1/2 cup onion, 2 cups celery, 3 cups carrots, 2 cups zucchini, 1 teaspoon rosemary, and 1 teaspoon oregano and saute, stirring frequently, until softened, about 5 minutes. 
2. Add the 1 can tomatoes, 1/2 tablespoon minced garlic, 2 1/2 cans chicken broth, and 1 can beans, and season lightly with salt and pepper. Bring to boil, add 5 ounce frozen spinach, reduce heat to low, and simmer, partially covered, until fresh veggies are tender, about 20 minutes.
3. Meanwhile, cook the 1/2 cup pasta shells in boiling, salted water until tender, about 10 minutes. Taste test often, as brands differ. (Cooking pasta separately gives more reliable results.) 
4. Drain, reserving water. Add pasta and chopped parsley to minestrone. Minestrone is meant to be a thick soup, but if its too thick, add a little of the hot pasta water. Taste, and adjust seasoning as needed.

Mr Nut’s Utah Loaf Bread

Based on ANADAMA AMERICAN LOAF BREAD 

By Cook’s Illustrated Published June 1, 1996. 

Modified for a seven quart Cuisinart heavy duty stand mixer with speeds 1-12

Makes two 5 x 9-inch loaves.    

Want a good sandwich bread recipe that requires a minimum of your time?  Then try this recipe, it only takes about two hours.  Hand kneading is possible, but it is too much work and time consuming.

Totals for two loaves:   618 carbs; 3519 calories.

Ingredients:

1 cup water.

1/2 cup yellow cornmeal.                         Carbs 28 g; calories  120

6 cups (30 ounces; 840 g ) bread flour.   Carbs 528 g; calories 2640

3/8 cup dough enhancer. (optional)          Carbs 12 g; calories  114

1 tablespoon Sea salt.

1 1/2 cup warm milk (110℉).                      Carbs 18 g; calories 195

1/2 cup warm water (110℉).

1/4 cup Smart Balance (melted).                  Carbs 0 g; calories 320

1/8 cup molasses.                                     Carbs 32 g; calories 130

3 teaspoon instant dry yeast (2 1/4 ounce packet is OK)

Instructions:

1. Bring 1 cup water to boil in small saucepan, slowly whisk in 1/2 cup cornmeal.  Cook, stirring constantly, until mixture thickens, about one minute.  
2. 1. 1. 1. 1. 1. 1. Adjust oven rack to just below middle  position and heat oven to 200 degrees. After the oven has been at 200℉ for ten minutes, then turn off oven heat. Use the slightly heated (less than 115℉) oven for the first fermentation of the dough and part of the second fermentation.
3. 1. Mix 6 cups bread flour, 3/8 cup Dough Enhancer (optional) and 1 tablespoon Sea salt in bowl of stand mixer, using the Chef’s Whisk at speed 2. Then change to the Paddle Blade, and mix in  the cornmeal mixture.
4. 1. 1. Mix Red ingredients: 1 1/2 cup warm milk (100 to 115℉), 1/2 cup warm water, 1/4 cup melted Smart Balance , 1/8 cup molasses, and 3 teaspoons instant yeast in 1-quart liquid measuring cup. 
5. 1. With the stand mixer speed at 1 using the Dough Hook, slowly add Red Mixture .  When dough is mixed, increase speed to 4 and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 5 minutes. Adjust dough with flour to yield a workable dough.  Turn dough onto lightly floured work surface; knead to form a smooth, round ball, about 15 seconds. 
6. 1. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes. 
7. 1.   Use parchment Paper in the bread pans . Divide the dough into two rounds. Form dough into loaves by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in Parchment Papered 9-by-5-by-3-inch loaf pan (seam down) and press gently so dough touches all four sides of pan.
8. 1. Cover the pans of dough with plastic wrap as best as you can with the Parchment paper; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Maybe ten minutes in the warm oven.
9. 1. Heat oven to 350 degrees, place an empty broiler pan on bottom rack.
10. 1. Bring 2 cups water to boil in a sauce pan on the stove top. 
11. 1. Remove plastic wrap from pans of dough. Place the pans in oven.  Immediately pour the  heated water into the empty broiler pan; close oven door. Bake for about twenty minutes and then check the loaves for desired browness.  Cover the tops with aluminum foil if desired.  Continue baking until an instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads at least 195 degrees, about and additional 30 to 40 minutes. Remove bread from pans, transfer to a wire rack, and cool to room temperature. Slice and serve.

Chicken Divan

Hello loyal follower(s)

    In the United States the third Thursday of November is a holiday called Thanksgiving.  It is a time to gather with one's family and give thanks to a bountiful harvest reminiscent of the trials and tribulations of the early settlements of this country.  Today however, it seems to be a time to stuff one's self with turkey and all sorts of neat side dishes ( candied yams; cranberry sauce and FOOTBALL).
    Mr Nut and his loyal wife and companion  have no family in St George but were able to join the family of dear friends (Jerry and Mary Vaughn ) for Thanksgiving.  WHY ALL THE TALK OF THANKSGIVING????  The answer was simple we have no turkey at our home.  Thus Mr Nut's dilemma, how to make Turkey Divan without turkey, leading to the recipe for  the day.

Cyndy had purchased a package of chicken tenderloins to grind up into sausage.  Mr Nut commandeered them for his Chicken Divan.  It looked simple enough until he discovered the need to remove  a large tendon that runs the whole length of the loin.
     Also this was only the second time Mr Nut had to make a white sauce.  he stumbled through it as only Mr Nut could.

Mr Nut used a 9" x 13" jelly roll pan lined with aluminum foil to avoid the need for cleanup.
About one tablespoon of Canola oil was brushed on the chicken and then Sea salt was sprinkled on the top.

 The chicken Divan was then baked at 400℉ until the internal temperature  shows 160℉  on a meat thermometer; about 25 to 30 minutes.


The colorful tray on the lower rack was squash and carrots. It was for the evening meal for the day before yesterday, but Mr Nut forgot to turn on the oven until it was too late.

The Chicken Divan was excellent according to Mr Nut's wife, Cyndy.


The recipe follows:

À bientôt,
Mr Nut

Chicken Divan

(Cyndy's recipe from 2009

Modified by Mr Nut from Turkey Divan to Chicken Divan

For the complete recipe:   88.7 g carbs;  1798  calories.

Ingredients:

1 cup carrot “wheels” or mini carrots.                      Carbs 12.3 g; Calories  52

2 large bunches fresh broccoli about 8 cups).          Carbs 46.4 g;  Calories   240

1/4 cup regular Smart Balance.                                 Carbs 0 g;    Calories 320

1/4 cup enriched flour.                                                Carbs  22 g;  Calories  110

1/4 teaspoon salt 

1/4 teaspoon pepper

2 cups chicken broth or 1 14.5 oz can.                     Carbs 2 g;  Calories  60

1/2 cup fat free sour cream.                                       Carbs 24 g; Calories  160

3 tablespoons Sherry.                                                Carbs 1 g;  Calories 116

1/2 CUP Parmesan or Italian style grated cheese.     Carbs 1 g;  Calories 180

1 1/2 pounds chicken breast or tenderloins cooked, thinly sliced.  Carbs 0 g; Calories 560

Prepare the ingredients:

Cut carrots wheels or whatever;

Cut up the broccoli and peel the stems;

Measure out the rest of the ingredients.

Carrots & Broccoli:

Steam carrots and broccoli stems about 10 minutes, and then add broccoli flowers cook until done. Test with a fork.

Sauce: (make in the microwave) stir often:

1.  In an 8 cup measuring bowl, melt the 1/4 cup Smart Balance.

Remove the 8 cup measuring bowl and slowly-blend 1/4 cup enriched flour, 

2.  then add 

1/4 teaspoon Sea Salt

1/4 teaspoon black pepper 

3.  microwave for 40 seconds

4.  Then slowly (to avoid lumps) the two cups chicken broth while stirring.

5.  Microwave for thirty seconds and then stir.  Repeat this about five or six times.

6.  Microwave for one minute and then stir. Repeat this until the  sauce starts to boil

1. Add the 1/2 cup sour cream, Stir often.
2. Add 1/2 cup grated cheese.
3. Add three tablespoons Sherry (not cooking Sherry if you can avoid it).

Combining ingredients:

1. In a glass 7" X 11" baking dish: place the cooked broccoli & carrots, pour 1/2 of the sauce over the broccoli.
2.   Add the cooked chicken and pour the remaining sauce on the top.

Bake   at 350° for 20 minutes