Saturday, June 21, 2014

Ladies who lunch Salad


This is not a floppy-hat-and-espadrille-lady salad but a 20-minute-escape-from-cubicle-to-cafe-salad.

Salad:
Lettuce (whatever kind you have on hand) Suggested softer leaves such as red or Boston.
Cottage cheese with pineapple (what I had) - Suggested small curd style.
Leftover Roasted Potatoes
Shaved or chopped radish
Sunflower seeds

Dressing:
Olive Oil (treat yourself to some good stuff)
Lighter soy sauce like ponzu and or apple cider vinegar*
Pepper (soy sauce is pretty salty so leave out Mrs. Salt)
grey poupon style mustard

For one person, a tablespoon of oil to a teaspoon of vinegar should do the trick.
*If you use the apple cider vinegar, add some honey for sweetness.

Wednesday, June 18, 2014

Migraines

Ok so if you don't suffer from terrible headaches, whether or not they are migraines, you know someone who does. I seem to have outgrown them (growing up in my 30s) but I still attest to the best defense against a jittery headache day or 2 is prevention. There's so much soft/pseudo science out here so please don't consider any of this as advice but an annotation of what has worked for me.

-Minimal soy (as in no soy milk, very little soy sauce, tofu less than once a month.
-1 Low dose aspirin AM and PM.
-Tylenol arthritis at the earliest on set.
-Reduced dairy - exceptions include hnh in coffee, goat cheese, yogurt, a bit o' ice cream.
-Sleep (the least pseudo scientific)
-At least 20 min exercise/day.

FHM Inherited Migraine condition http://ghr.nlm.nih.gov/condition/familial-hemiplegic-migraine
Migraines as recognized by the ADA http://askjan.org/media/Migraine.html

Stacked Eggplant

As I've made this dish twice, consistently, it's time to share,

1 Eggplant Sliced Thick (skin on) salted and rinsed.
1 QT of Marinara or Fradiavolo Sauce.
1 cup course corn meal for polenta
2 cups vegetable broth. . .
goat cheese or mozzeralla

updated 6/18/14
Well this is great, I never finished the recipe!
I can only imagine it was, cook polenta and spread it 1/2 thick on an oiled cookie sheet.
Bake a 350 oven for 20 minutes - keep an eye and let it turn golden.
Cut polenta into 2" squares
for a crispier edge place cut squares back in the oven for another 5-10 minutes
slice mozzerella.
Turn the oven up to 500 and cook the eggplant for 20 minutes on a cookie sheet brushed with oil.

Assembly:

1-2 polenta squares as a base
spoonful of sauce
eggplant slice
slice of cheese
eggplant slice
spoonful of sauce
sprig of basil