Something e little Different
The S.E.L.D. Bistro
Magazine & Cafe for retirees and the Like
Where the confluence of lifestyle + age meets imagination
When one door of happiness closes, another opens; but often we look so long at the closed door that we do not see the one which has been opened for us.
- Helen Keller, We Bereaved
Recipe taken from Seasons, 100 Ways To Be Cozy All Year Long
by Liz Marie Galvan
½ cup of hot, strong coffee or espresso
2 tablespoons dried lavender frothed with milk (or 2 tablespoons of a
simple syrup made from lavender) Adjust the sweetness to your taste.
½ cup milk of choice
Fresh or dried lavender blossoms are optional.
Instructions:
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Add the coffee to your favourite mug and stir in the lavender syrup or sweetener.
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Heat your milk (from your espresso machine, on the stove, or in the microwave and then whip with a frother or by hand.
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Add the milk to the coffee.
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Garnish with fresh lavender blossoms and indulge! (1 Serving)
Lavender Latte
15-minute Soup
The words home-made soup conjure up hours of gathering, washing, chopping and simmering. But honestly a good, healthy, hearty soup can be made in 15 minutes or less. Good to know when you are cooking for one or two and don’t want to spend all day in the kitchen. Here’s how you do it.
Chop an onion, and some garlic, carrot, and celery if you like these and have them. Fry in oil or butter until soft. Add a handful of frozen vegetables, such as corn, peas, carrots, spinach, even a combination if you like. If you prefer, alternately you can use a handful of left over vegetables, a can of crushed tomatoes (for tomato soup) or even a can of beans if you like. Add about 2 cups of broth (chicken or vegetable) to liquify. Add salt and pepper to taste. Cook until everything comes together. It should take no more than 5 minutes. To make a smooth soup, puree with hand blender or mixer. Taste and adjust the seasoning with salt and pepper, rewarm and serve. There you have it, 15-minute soup!
Added suggestions for soup toppers and the stuff that takes plain soup over the top is the toppings:
Cream or milk for a rich, creamy consistency
Parsley or any fresh herbs
Grated or crumbled cheese of your choice
Crouton, crackers, toast
Chili sauce or chili peppers if you like spicy
Olive oil or pat of butter
Splash of lemon juice
Chopped avocado
Dollop of sour cream
Enjoy!
Salads are so misunderstood!
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Most people have the impression that salad equals lettuce. Honestly, that's how salad gets a bad rap. Salad is any food that is dressed and before it's dressed it can be any combination of foods. So, why do so many people pass over salad?
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Maybe it's easy to fry a piece of chicken or slice a piece of cheese or spread some peanut butter on a bit of bread. To make a salad, more creativity and energy are involved. You find yourself washing, chopping, arranging, tossing, topping and pouring on the dressing. It takes more time and effort than just opening a can of soup or beans. Then there is the combining and what goes with what, some salads can have up to 15 or more ingredients and they all taste good together.
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Choosing salad is a complex operation. I have a hard time ordering a salad because it seems boring like a last resort option. And let’s not forget the cold not hot issue, salad is always cold and who wants that unless it’s on the days between June and August when you wouldn’t think of turning on the stove or you are having company for a BBQ.
Truth is lettuce is not the only type of salad out there. In fact, some of the nicest salads don’t even have lettuce in them. And I’ve had some delicious salads. Making a salad means combining 1 or 2 or more foods that you like and dressing them. Dressing can be as simple as oil and vinegar or salt and pepper and lemon juice.
I challenge myself to try different combinations. The oh so popular Caesar for instance is just romaine lettuce with a cheesy dressing and if you leave off the bacon bits and croutons, it is still a Caesar salad. Tuna salad is a can of tuna that is also dressed and it doesn’t contain lettuce or vegetables but is still a salad.
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So, when you need to get creative or have more fun with your food, think about the misunderstood salad. Make it colourful and nutritional, work with the fruits, vegetables, nuts, cheeses, and proteins you love and go all out with the dressing. Salad is always on every menu and every dinner table and drummed into us by medical professionals, health experts, parents and social media that a salad should be part of your life to save your life. It’s the natural and healthy way to wellness. So, lets go out there and eat more salad.
The truth
about
salad
In Season
Take advantage of the season's bounty! Why not eat fresh and support the farmers and your health. It's cheaper and tastes way better. Check out what's in season for July.
​July: Berries, Apricots, Nectarines, Peaches, Broccoli, Carrots, Green Beans, Cucumber, Peas, Peppers, New Potatoes, Watermelons, Cauliflower
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August: Raspberries, Blackberries, Apricots, Nectarines, Peaches, Melons, Corn, Artichokes, Broccoli, Carrots, Eggplants, Green Beans, Cucumber, Peas, Peppers, Cauliflower, Shallots, Pears, Tomatoes, Fresh garlic
September: Apples, Grapes, Cranberries, Blueberries, Pumpkins, Melons, Pears, Plums, Corn, Artichokes, Broccoli, Carrots, Eggplants, Green Beans, Cucumbers, Peppers, Cauliflower, Beets, Shallots, Tomatoes, Fresh garlic
October: Cranberries, Apples, Pears, Quince, Beets, Broccoli, Brussel Sprouts, Carrots, Cabbage, Potatoes, Pumpkin, Onions, Salad Greens, Squash, Rutabagas, Eggplants
November: Cranberries, Apples, Pears, Quince, Beets, Broccoli, Brussel Sprouts, Carrots, Cauliflower, Potatoes, Onions, Parsnips, Squash, Rutabagas, Radishes
December: Pears, Brussel Sprouts, Rutabagas, Beets, Carrots, Cabbage, Potatoes, Squash, Garlic
January: Beets, Cabbage, Rutabagas, Carrots, Potatoes, Leeks, Garlic, Red Onions, Squash
February: Beets, Cabbage, Rutabagas, Carrots, Potatoes, Leeks, Garlic, Red Onions, Squash
March: Beets, Cabbage, Rutabagas, Carrots, Potatoes, Leeks, Garlic, Red Onions, Squash
April: Artichokes, Asparagus, Brussel Sprouts, Radishes, Fiddleheads, Spinach, Fava Beans, Rhubarb
May: Artichokes, Radishes, Asparagus, Rhubarb, Brussel Sprouts, Fiddleheads, Spinach, Fava Beans, Morel Mushrooms
June: Asparagus, Radishes, Spinach, Rhubarb, Kale, Strawberries, Swiss Chard, Gooseberries, Broccoli, Saskatoon Berries, Fennel, Cherries
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Emergency Brownies
Emergency Brownies
by Nigella Lawson
from her book At the Table
Ever have that craving but don’t need a whole cake just for yourself. Well why deny yourself a treat just because you are alone. Nigella is brilliant. Here is her recipe for 2 delicious and quick brownies when you have an emergency craving.
Makes: 2 generous squares or 4 more modest rectangles.
3 tablespoons soft unsalted butter
¼ cup soft light brown sugar
1 tablespoon maple or golden syrup or light corn syrup
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
¼ teaspoon kosher salt
1 large egg (at room temperature)
1 teaspoon vanilla extract
1/3 cup walnut pieces
¼ cup bittersweet or semisweet chocolate chips (as wished)
METHOD
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Preheat the oven to 170 degrees C or 350 degrees F. Put the butter, sugar and maple or golden syrup or light corn syrup into a small heavy-based saucepan and gently arm, stirring once or twice, until the butter’s melted and the sugar has dissolved. Remove the pan from the heat.
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Fork together the flour, unsweetened cocoa and salt to mix, then beat into the butter and sugar pan with a wooden spoon or spatula until smoothly combined.
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Whisk the egg with the vanilla, just casually, by hand – then stir into the pan, giving a final little whisk, if needed, to make sure everything’s mixed together thoroughly, before folding in the nuts and chocolate chips. Pour and scrape this nubbly brownie batter into a foil tin measuring 18 x 11 x 5 cm or 7 x 5 x 2 in. Bake in the oven for 15-20 minutes until it is beginning to come away at the sides and the top has dried a little just around the edges.
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Transfer to a wire rack and leave to cool – but not completely. I leave them for 20-30 minutes (and that’s difficult enough) so that my first bite gets them when still warm, but just set enough to cut into 2 squidgy squares. If your need is not so great or you want them to go further, cut each square in half again.