A Day In The Life

Space

One of the things that I have become mostly accustomed to but I also miss dearly is space. When an entire country is crammed into a small sliver of an island, open range becomes a rarity. There are a few unique and beautiful getaways just minutes from our door that we frequently try to take advantage of. However, overall in the day-to-day existence of things I am usually in someone else's way or they are in mine. Rarely do I go through the course of a routine day and not bump into, step in front of or about get run over by someone.

It reminds me of the old Star Trek intro "Space: The Final Frontier" except I could say "Space: The Elusive Frontier."

Talk later!

What's For Dinner?

OK. It's Saturday morning and who doesn't love a stack of yummy, fluffy, high fat, low nutritional value pancakes.  I'm the first to admit I love the melt in your mouth goodness of a syrup-laden piece of white bread dripping with butter.  What's not to love?

However, on the off chance that you are trying to watch your waistline, perhaps there is an alternative to causing your heart to scream out "have mercy on me."  So to all my heart-healthy friends, your day of reckoning has arrived.

This recipe is about as heart-conscious as you can get and because it is made with no oil and with whole wheat flour which means it contains very few "net carbs" (Total carbs minus dietary fiber).  Enjoy!

Whole Wheat Pancakes

2 eggs, lightly beaten
2 cups buttermilk*
2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground oats or wheat germ
1 1/2 cups whole wheat flour
dash of cinnamon and nutmeg to taste
honey

Combine baking powder, salt, oats, flour and spices.  Beat eggs in milk and add to dry ingredients.  Cook on a non-stick skillet or add just enough oil to a frying pan to prevent sticking.  Use about 1/4 to 1/2 cup batter per pancake and flip when edges look dry.  Makes approx. 10 pancakes. 

Skip the butter and use honey instead of syrup to give your heart something to really smile about.

*If you don't have buttermilk, you can substitute 2 Tbsp. vinegar or lemon juice plus enough skim or low-fat milk to make 2 cups. Let the mixture sit 5 minutes before using.

By the way
I am starting a 30-day experiment in a new, old "food lifestyle" that contains no "white." Visit my other blog to read more about my second great passion -health and nutrition.

http://runforyourlifetaipei.blogspot.com/

Things I Have Learned Overseas #234

You have to get rid of the "supposed to's" of life.

Example 1: A Popsicle is supposed to taste like cherry or orange or grape or maybe even bubble gum if you're feeling wild.  Yesterday, I ate a Green Tea Popsicle and it was yummy.  If I had only thought about what a Popsicle is "supposed to" taste like then I would not have enjoyed my green tea one.

Example 2: Grocery stores are supposed to carry basic staples like green beans, spinach, okra, potatoes, cocoa powder, wheat bread and baking soda.  I have rarely found all those things at any one grocery store in a single day.  If I only think about what a grocery store is "supposed to" carry, then I get very frustrated when it does not.  However, if I look at shopping as an exercise in patience and an adventure in discovery, then I might just come up with creative alternatives for dinner tonight.

Example 3: Children are supposed to obey their parents and not act like wild banshees in front of strangers.  My two-year old never got that memo.  Once again, if I look at Ava's willful defiance as a test of my resilience then I am better able to handle the situation with the most productive outcome.

Additionally, if we can look at an overwhelming circumstance in a different manner,  it might not taste so bad or look so scary.  When we remove the "supposed to's" of life, we are free to experience new things in a less rigid pattern.  It makes Green Tea Popsicles taste good and also makes life more fun.

What's For Dinner?

Spicy Chicken Curry in Coconut Milk (Panang Curry)

While we were in Thailand, this spicy curry dish quickly became one of our favorite foods.  I was so thrilled to find a restaurant here in Taipei that serves this dish as well (for those days I don't feel like making it myself). You can adjust the amount of curry paste to your preferred level of spiciness.  We like it pretty hot. You can use red curry paste or panang curry paste.  I prefer panang curry because it has a few more spices than just basic red curry.  Either kinds of curry as well as the fish sauce should be available at your local Asian food store.  Enjoy!

1 1/2 C. Cocounut Milk

3/4 Tbsp Panang Curry Paste

1 lb boneless, skinless Chicken Breasts, sliced into thin strips

2 Tbsp Fish Sauce

1 1/2 Tbsp Brown Sugar
1 Red Bell Pepper, thin sliced
1/4 C. Red Chili Peppers, thin sliced with seeds and ribs removed
*Note: unless you want to light up your life, be sure to remove the seeds where all the spicy flavor is contained
1/2 C. fresh Basil Leaves, chopped
1 Tbsp Lime Juice
1 tsp. Salt
3 C. cooked Jasmine Rice

Whisk coconut milk and curry paste in large saute pan over medium-low heat.  Cook until curry is evenly distributed and fragrant, about 5 minutes.  Add the chicken and cook until browned.  Add fish sauce, sugar, peppers and basil.  Simmer until chicken is cooked through, about 15 minutes.  Salt to taste. Add lime juice and serve over Jasmine rice.

Note: I always use Thai Jasmine rice which is sometimes also called Thai fragrant rice (because it smells like popcorn when it is cooked).  Basmati rice is a good alternative but you can use whatever rice you have on hand.