Braised Leeks and Cod
The August issue of Cooking Light arrived and it was replete with seafood recipes - perfect, since we rarely eat enough seafood. We both love seafood - just about any type - but we just don't cook it that often. With a new diet regime, that is changing...
It is The Seafood Issue - 56 ways to eat more seafood - and there are a couple of good ideas in there. One was for Stovetop Braised Cod over Couscous with fennel and leeks - two of my most favorite vegetables. We had a pound of cod in the freezer, leeks and fennel in the 'fridge, tomatoes in the garden, olives... We were set.
First thing I did was look at that pound of cod - 4 4oz portions - and put 2 of them back. I'm trying like hell to learn portion control at my advanced age.
Then it was out to the garden to get fresh tomatoes, basil, oregano, and mint.
Cod with Braised Leeks and Fennel
- 1 leek, sliced
- 1 medium fennel bulb, thinly sliced
- 1 cup green beans, sliced into 3" pieces
- 2 garlic cloves, minced
- 1 cup white wine
- 2 tomatoes, chopped
- 1/2 cup Seville olives, halved
- fresh basil, oregano, and mint, chopped, to taste
- crushed red pepper, to taste
- salt and pepper, to taste
- 2 cod fillets
Saute leeks and fennel in a bit of olive oil until wilted. Add green beans and garlic. Cook another minute or two.
Add wine, tomatoes, and olives, and cook until tomatoes break down and all is saucy. Stir in fresh herbs, crushed pepper, and S&P, to taste. Simmer for about 5 minutes.
Nestle cod pieces into the simmering braise and cover pan. Cook for about 4-5 minutes, until cod is cooked.
The original recipe called for serving this over couscous, but it would have been overkill - this was definitely enough food for the two of us without adding anything more.
As much as I love to eat - and I do love to eat - I'm finding that less really is more. I'm starting to feel better not gorging myself like I sometimes could. And I think this past weekend was the revelation point. We were surrounded by acres of fabulous food all weekend and I ate some of everything - but only some of everything. I did not deny myself anything - I merely had one instead of three. Well... except for Linda's cookies. I did eat a lot of those - but still less than I would have last month.
I know the zealotry of the new convert, but I'm hoping that we can maintain the zeal in the weeks and months ahead. Going to the gym a minimum of three days a week is the cornerstone for this and is what will keep eating properly in the forefront.
It's now week three...
First Tomato From the Garden
Finally. Our first tomato has arrived! Well - the first we could eat, that is... Critters have gotten to a few of the ripe low-hangers. It's kinda what the hell - they need to eat, too.
The plants are really full of green ones - and they should all be ripe when we get back from our mini-vacation. Four days without going to the gym. I'm looking forward to this!
Today, during a stretching exercise, our trainer finally realized that I really can't touch my toes - as in not even close. The only time in my life I ever recall getting close was when I was 19 years old and in Boot Camp. I can't touch my toes. Knees, almost. Toes... not a chance. So he got me down on the floor and into positions a contortionist - or an expensive sex worker - would have envied, pushing and stretching every muscle my legs had to stretch - and in directions I didn't know existed. I was a good boy - I only cried Uncle, once. And then it was Victor's turn... It's rather amazing that one can actually feel good after being tortured like that. But I really do feel good. Sore, but good.
We're headed back tomorrow, since we're taking off on Friday. No rest for the wicked - or weary.
The garden... The eggplant has been doing well, as have the hot peppers. Victor picked a slew of them and fried them up, today. They went right on the salads, as well. Freshly roasted beets, marinated in olive oil, garlic, balsamic vinegar, and oregano, hard cooked eggs, and a single strip steak shared between us - and a homemade vinaigrette, of course!
Salads... It's a good thing we actually like them - we've been eating a lot of them, lately. And, we've even managed to drop a few pounds. Nothing dramatic, but less is always better than more. We're in it for the long haul - and plan on losing weight and being able to touch my toes by this time next year.
Summertime eating is really easy but we're already planning for colder-weather vittles. I'm seeing lots of soups - I love making soups - and plan on reworking bread and roll recipes for both smaller quantities and to make them more whole grain.
Slow and steady wins the race.
And we're going to win!
Chicken and Peaches
Leftover chicken is a luxury - in a matter of minutes, dinner can be on the table. And when it started out pretty well-seasoned, it's even easier.
Once upon a time, there probably wouldn't have been any leftover chicken, but we're now into Week Two of our new fitness regime. My, how things change...
The only difficult part, thus far, has been not baking. Even though I really have cooked more than I have baked, I think I consider myself a baker more than a cook. There's a different sort of satisfaction in baking a loaf of bread, a cake, or a pie and I would just waltz into the kitchen whenever the mood struck and create something. All of that is currently on hold. Not forever, mind you, but definitely while we adjust to some lifestyle changes.
So no ooey-gooey desserts. I'll survive. Hell, I survived our trainer beating the shit out of me, today - so no desserts is easy, comparatively speaking.
I started dinner tonight by sautéing half a bell pepper and 6 ounces of assorted mushrooms. I added some pimento, and then a splash of sherry.
When that cooked down, a bit, I added two peaches and the shredded chicken. A pinch of ginger and a pinch of garlic powder, some S&P, and tamari sauce. Chopped fresh basil and parsley, to finish.
Served with rice.
Totally easy and totally delicious.
Burgers
I've never been a goal-maker. I don't even have a bucket list. Yes, there are things that I would like to do - like see an opera at Teatro alla Scala in Milan - but I'm not going to lose any sleep if it doesn't happen. I have always been very happy just letting life sweep me up. I have had so many experiences, seen so many things, been to so many places, and have had so much fun, that setting goals has always seemed a bit redundant - or selfish. I'm already doing it all! And, of course, there's the very simple fact that I've always just been a bit too undisciplined to make goals in the first place. I've just never seen the need.
But there's a short-term goal that has just arisen - my annual physical in two months. I've decided that I don't want to be the old fat guy walking into the Doctor's office. Okay. In two months I'm still going to be the old fat guy walking into the Doctor's office, but I want to be the old fat guy walking into the Doctor's office who has dropped a couple of pounds and who has a plan to be the old guy who doesn't look too bad for his age at the next physical.
A Goal. Totally doable.
As I mentioned earlier, we're committed to a year at the gym, but a year is too abstract to grasp. September is right around the corner - and a date and time-frame I can actually see and understand. I know how quickly May 1st to June 28th went - I have no doubts that this will be just as quick - and even more rewarding!
So, of course, to meet that short-term goal, I need to continually work on portion control. It's amazing to see how big the meats and poultry portions are that I froze last month compared to what I portioned yesterday. It's also amazing that I never paid attention to it, before. Or not. Let's face it - we love food and love to eat... try new things... play in the kitchen and have fun! Paying attention has never quite been in my vocabulary. Old dog, new tricks. Paying Attention has been added.
Week One is almost done and I haven't quite found my groove, yet. I'm still feeling my way around. Food-wise, we're eating well and our portions have dropped considerably. Our nightly dessert - something I refuse to give up - is now fresh fruit. Simple, maybe some fresh herbs tossed in... but no added anything else. If I learned only one thing in all those years I worked in Nutrition and Dietetics, it's that deprivation does not work. Need a snack? There's a bowl of little apples on the table.
I made burgers for dinner, tonight - 6 oz burgers with diced green chiles and a minced hot pepper from the garden mixed in and then grilled. Served on the side was fennel, carrot, leeks, and a sweet potato - oven-braised in a splash of white wine, garlic, and oregano, and then finished in the oven with some chicken stock.
It was really good - and all the better because we were actually hungry when we sat down to dinner. What a concept, eh?!?
And to start getting into the groove a bit more, I think I'm going to head downstairs and dust off a few of the books down there and see what fun things I can come up with.
That September appointment will be here in no time!
Salads and Sore Muscles
Today was our first actual workout day at the gym. Other than some sore leg muscles, I'm feeling pretty good. Not being an anatomy major - I think they're the quadriceps I'm feeling. Whatever. I used them, today. What a concept!
On the plus side, it actually went better than I thought. I'm 66, overweight, and haven't been inside of a gym in 10+ years - and even then it wasn't like I was serious about anything. The simple fact that I walked out alive, today, is a step in the right direction. Our trainer is a great guy who is probably mid-to-late 50s - not a 20-something jockhead - and he gets it. He pushed but was patient, he explained things. His best sage advice was talking about training the mind to learn how to do all of this, because, while it's all physical work, it's the mind that's driving it. That was my aha moment - and the moment I realized that I really can do this. Lord knows I'm stubborn, pigheaded, and obstinate - they're the perfect qualities for this! The other thing is we're in this for the long term. 3 days a week for a year. A whole year.
And, so... the food consumption is going to change, a bit. Not a diet, but a bit of a change in direction. In spite of the ridiculous desserts and such that I've made and posted over the years, we actually eat pretty well. We just eat too much. I make something and at any given moment, the neighborhood could drop by and there would probably still be leftovers. And being raised in the '50s when there was no such thing as wasting food and the mantra was you cleaned your plate because of the starving children in China has had it's psychological effect, as well. That needs to change. It's part of the mind driving it - a conscious effort to pay attention to what I'm preparing and plating. Cook less. Smaller portions. Stop eating when you're full. It's okay to leave food on the plate. And that will help me hone my portioning.
Summer really is the perfect time for me to start this. The garden, plus local produce, is going to make for some great meals and there's several months before we transition to fall offerings. I should have a pretty good grasp on this by then. We're not counting calories, per se, but I am going to be paying a bit more attention to them - making smarter choices.
And it's being realistic about our goals. We want to lose some weight, we want better mobility, we want better stamina, we want to be active at 80 - there are so many people we haven't annoyed, yet.
And we're not expecting anything to happen any time, soon. Nor are we expecting miracles and GQ Bods. I wasn't buff when I was 25 - I'm not expecting I will be 40+ years later. On the other hand, it would be nice to see my toes, again.
I'll settle for the little victories!
More Salads
We've joined a gym, boys and girls. A real gym. With all sorts of wild machines and a pool and a sauna and racquetball and a basketball court and people to tell you what to do - or don't do, as the case may be. And it was free - a perk from our new medical insurance!
One of the benefits of getting old!
On Friday we will get fitness assessments and see what we need to be doing to stick around on this earth a bit longer. I plan on outliving this disgusting sham of an Administration and Congress and want to be around to dance with glee as their lives and reputations are ground into the dirt. I need to be in good shape to celebrate and dance that much! I'm already working on the food end of things so seeing what we need to do on the physical activity end of things shall be interesting. No radical changes. Slow and steady wins the race.
On the food end of things I've been making various salads - most recently a Bean and Corn Salad with yellow beans we got from road stand in Lancaster on Monday. Today was a Caponata of sorts with a myriad of vegetables and our first zucchini from the garden. There's a lot more out there and I've been looking at various things to do with them.
The bean salad was pretty simple:
Bean and Corn Salad
- 1 can yellow corn
- 1 can white beans
- 1 can kidney beans
- 1/2 pint yellow string beans
- olive oil
- balsamic vinegar
- basil
- oregano
- mint
- parsley
- salt & pepper
Cut fresh beans into small pieces. Blanche and then quickly cool in ice water. Drain.
Drain bean and corn and rinse well.
Chop the fresh herbs and mix everything together with the oil and vinegar. Check for seasoning and add salt and pepper, as desired.
This is one of those recipes that you just make. Switch out the beans, omit the fresh beans, add a different fresh bean. Use corn, don't use corn. Add cherry tomatoes. It's just a simple, basic, throw-together salad.
The caponata I made is an agrodolce - sweet and sour - dish with a score of fresh ingredients. They usually won't call for quite as many vegetables as I used, but... what the hell.
No precise measurements, here. It's another just keep adding to the pot dish.
Caponata
- leek, diced
- white onion. diced
- red onion, diced
- carrot, diced
- celery, sliced
- red pepper, chopped
- eggplant, peeled and cubed
- zucchini, diced
- yellow string beans, cut into thirds
- assorted olives
- broccoli
- olive oil
- red wine
- passata
- golden raisins
- sherry vinegar
- assorted fresh herbs - basil, oregano, thyme, parsley, rosemary, mint
Saute the onions and leeks until wilted. Add the carrots and celery. Continue to slowly add the vegetables, stirring and cooking as you go. When all the vegetables are in the pot and have cooked down a bit, add some red wine - half-cup to a cup, depending upon the amount of veggies you have.
Simmer until the wine cooks down a bit. Add the passata - tomato sauce. A cup or two. Then add the raisins, vinegar, ad the chopped herbs.
Stir everything together and simmer until everything is tender and the sauce has thickened - easily 30 minutes.
Check for seasoning and add salt and pepper, if desired.
Traditionally, Caponata is a Sicilian dish of eggplant, celery, olives, and capers. There are many variations - and some call for pine nuts or chunks of cheese - but one of my favorites is Little Gram's Eggplant Appetizer - a dish we've made forever. I thought of adding pine nuts and pecorino to this batch, but decided the pot was full enough. I did make a goodly amount.
While this is absolutely wonderful cold as a salad, it also is fantastic as a pasta sauce, served over polenta, or used as a topping for bruschetta. It's pretty much only limited by your imagination.
Can't wait to order those dancing shoes!