medical librarian

Sent a ltr and resume to sequoia hosp for a med lib pos 2 days, no benefits, and the next day they actually responded. The same happened today finally. I am going to see her on Fri.

Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.

Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.

maybe

Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving

Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g

Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.

yummy beans

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
Food & Wine

Pork Chop Ingredients:

•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper


Pork Chop Instructions:

1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:




Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook


Ingredients:

•1 pound dried navy or Great Northern beans

•8 ounces slab or thick-cut bacon, cut into 1/4" pieces

•1 cup chopped onion

•2 cloves garlic, chopped

•1 1/2 cups packed dark brown sugar

•2 cups ketchup

•6 tablespoons maple syrup

•6 tablespoons dark molasses

•1/4 cup Worcestershire sauce

•1/2 teaspoon salt

•1/4 teaspoon freshly ground black pepper

Instructions:

1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.

2.Preheat the oven to 300 degrees F.

3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.

4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.

5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.

6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.

7.Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.



•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger

Rice Instructions:

1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Halloween

My friend Marilyn has friends come over fdor dinner and to help her pass out candy. I go out. I get no tricker or treaters here. That may be why. A good night to go out for dinner or to the gym.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream


Instructions:

1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.

3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.

4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.

5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.

I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.