Keeping it simple

After a short break, I’m back on the Hairy Dieters routine. I’ve started working from the second Hairy Dieters book, Eat For Life. I intend to do a full review of the book when I’ve finished working through it, rather than when I’m starting out — it seems more sensible, given that I’ll have more practical experience with the recipes therein.

There are three recipes — chicken and vegetable pot-pies, all-in-one spicy pork and rice, beef goulash — which I passed over on my initial recipe-marking run through the book, but which on second reading looked appetising enough that I plan to give them a go. I’m sure they’ll be delicious!

I’ve had the poached egg with smoked salmon recipe so far. The main difference between the egg poaching technique given in the previous HD book and this one is that this book recommends putting the unbroken egg in the boiling water in the poaching pan for precisely 20 seconds before turning the water down to a gentle simmer and breaking the egg in then. It definitely works — the eggs hold together much better with this method. It’s certainly something to remember!

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Interview : Patient Practice for Transgender and Gender-Nonconforming Youth — The Philosopher’s Eye

https://w.soundcloud.com/player/?url=https%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F270215593&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false

In an original podcast, Wiley’s Senior Marketing Manager Kathleen Mulcahy interviews Orvis School of Nursing’s Dr. Christine Aramburu Alegría on her clinical practice article titled, “Gender nonconforming and transgender children/youth: Family, community, and implications for practice,” published in the Journal of the American Association of Nurse Practitioners.

via Interview : Patient Practice for Transgender and Gender-Nonconforming Youth — The Philosopher’s Eye

Chorizo, feta and olive pasta salad

This is a tasty little recipe that was inspired by a packet of special edition crisps I saw in my local supermarket XD

Ingredients

  • 250g small pasta — conchigliette (small shells) would be ideal
  • 1 x 225g chorizo ring
  • 1 jar black olives in brine (~190g drained weight)
  • 200g block feta
  • spring onions and garlic cloves, more or less ad lib
  • light mayonnaise (optional)
  • misc. green veg (to serve)

Instructions

  1.  Slice the chorizo into half-centimetre thick slices and roughly chop the garlic and spring onions (if using). Dice the feta and place it into a bowl large enough to hold all the ingredients.
  2.  Heat the slices of chorizo in a frying pan over a medium heat until they start to exude their own oil.
  3.  If you’re using the garlic and/or spring onions, add them at this point and cook gently until they’re soft. Either way, you want the chorizo to be cooked through as well.
  4.  Pour the chorizo mixture into the bowl with the feta.
  5.  Thoroughly drain the olives and add them to the bowl with the feta and chorizo.
  6.  Cook the pasta according to the packet instructions. Drain it thoroughly and add it to the bowl with the other ingredients.
  7.  Stir all the ingredients together until well combined. If you’re feeling really gutsy, add a couple of dollops of light mayo and stir until it thinly coats the rest of the salad. It’s not strictly necessary, though, because the dish is fairly rich without.
  8.  Serve with green veg for fibre and colour contrast. If you’re feeling posh, you can use large lettuce leaves as serving dishes!

A Bioethicist Picks 9 Bioethics Articles to Read Now — The Philosopher’s Eye

We asked Dr. Mary Kasule, bioethicist and winner of a Wiley bursary to the 2016 World Congress of Bioethics, to pick her favorite articles from our bioethics journals. To read about her extensive bioethics career and hard work, please see this Q&A on the Philosopher’s Eye blog. The nine articles below are free to access until July […]

via A Bioethicist Picks 9 Bioethics Articles to Read Now — The Philosopher’s Eye

Tuna tales

It’s been all fish, all the way so far this week! A nice, light, seasonally-appropriate way to round off my exploration of Hairy Dieters: How to Love Food and Lose Weight 🙂

Yesterday was all about wraps — specifically, tuna niçoise wraps. I deviated from the recipe a couple of times because I used iceberg lettuce instead of spinach (cheaper) and I omitted the gherkins (couldn’t find any for some reason) and the capers (yeuch). The flavour turned out pretty well, but between the substantial nature of the iceberg lettuce and the sheer quantity of ingredients per wrap, I ended up with two wraps which were each three or four times larger than the tortilla wrap things I sometimes buy ready-made as a little treat. The linked recipe makes two wraps, but it could very easily do four without changing the quantities of any other ingredients. Still, very tasty! And yes, I did eat both enormous wraps in one sitting 🙂

Today was tuna pasta salad day 😀 (sadly, the recipe seems to be book-only so I can’t link to it). I used the 1/3-tin of green beans left over from yesterday in addition to the ingredients as stated in the recipe. The only other modification I made was using raspberry balsamic vinegar instead of white wine vinegar, since that was what I had. The recipe says ‘serves 4’, but with the assistance of some strategic iceberg lettuce (one head of that stuff lasts for an absurdly long time!) I spilt it into two generous portions instead — one for this evening to help recharge my batteries after a somewhat trying, computer-glitch-ridden work day and the other for tomorrow (which will, I hope, be less stressful). It was delicious! Definitely one to make again, I think ^^

That still leaves me with meals for Wednesday through to Saturday to consider. Luckily, I have a plan inspired by limited-edition Kettle Chips! The limited edition in question is ‘chorizo, feta and olive’ flavour, something which I saw in my local supermarket a little while ago. I have now formulated a recipe — which I will post next week — for a pasta salad based on this flavour, with conchigliette (245g left over from croziflette), chorizo, Spanish black olives, Greek feta, garlic and spring onions, plus light mayo (as a vague gesture towards healthy eating). I’m really looking forward to it!