(no subject)
Well I'm still feeling better. The nausea is pretty much under control. I'm thinking it's related to the increased Coumadin dosage. I'm now to the point where I dropped down to just 7.5 rather than 10 mgs until the next appt. Plus, starting this morning, I am taking the 5mg in the evening and the 2.5 in the morning. This should even things out a bit. However, I am having a lot of phlegm in my lungs today. Yesterday I was almost totally clear all day and then today I am full of it again. Other than this, my health is great.
Tonight we're going to The Phoenix to see "Murderers". It's supposed to be a dark comedy and you all know I love those so it should be great.
I forgot to post my recipes yesterday so I will do that now. The first one is more of a preparation so I'm not going to print it like a recipe (the second one is also similar so it's not quite done up as a traditional recipe either.
Salmon
I have been buying frozen fillets of salmon and putting the frozen fillets into a Ziploc bag with balsamic dressing (you can use a teriyaki dressing if you'd like but this is one of the few ones I can have due to my personal dietary restrictions). I portion them out 1 fillet per person. You should then put the bag in the fridge and let the fillets thaw out in the marinade. Turn each day until you cook them (they thaw the next day so use them within no more than 2 days of putting them in the fridge). To cook them I simply heat a saute pan and spray it with butter flavored spray and then cook them about 2 minutes per side. They come out really nice and flavorful. They are great with steamed rice and the following veggie bake (when I made it, I only added the first two veggies).
Veggie Bake
Spray a casserole dish with butter spray and add 3-4 thickly sliced medium zucchini and/or yellow squash (around ¼ of an inch thick), 8-16 oz of whole mushrooms sliced in half, 1 bunch green onions chopped about 1 inch long, 1 cup each largely chopped tomatoes and peppers, 1 package thawed artichoke hearts (or 1 jar marinated ones drained). Sprinkle 1-2 tablespoons of your preferred seasonings over it all (I used Penzey's Tuscan Sunset) and a decent amount of pepper (you can add salt if you'd like but I can't). Cover dish with plastic wrap and microwave for 10 minutes (you may need to cook it longer if you have a lot of ingredients in the dish).
Carefully remove dish from microwave and stir in around 2 tablespoons butter. Let cool for about 3-5 minutes and serve.
This dish can be made with whatever veggies you have on hand. It's quick, easy and very healthy. You can also cook veggies (like zucchini) this way for about 5-7 minutes to include in pasta dishes (we added some zucchini to a pasta alfredo with shrimp.
Last night I had a few plums that were in danger of going bad if not consumed soon so I made a claffouti. Here is that recipe.
Claffouti
3 eggs
1 cup milk
1/2 cup sugar
1/2 cup flour
1 tsp vanilla
1 tsp cinnamon (or apple pie spice)
Preheat over to 350 degrees. Spray an 8 inch pan with butter and cover the bottom with a layer of your favorite fruit (sliced plums, blueberries, etc.). Mix all ingredients thoroughly and pour over fruit. Bake for 45 - 50 minutes until golden and well puffed. Remove from oven and dust with powdered sugar if you'd like. Serve warm with ice cream or fully cooled with whipped cream or as is.
Enjoy the recipes and I will talk to you again tomorrow.
TTFN!
Tonight we're going to The Phoenix to see "Murderers". It's supposed to be a dark comedy and you all know I love those so it should be great.
I forgot to post my recipes yesterday so I will do that now. The first one is more of a preparation so I'm not going to print it like a recipe (the second one is also similar so it's not quite done up as a traditional recipe either.
Salmon
I have been buying frozen fillets of salmon and putting the frozen fillets into a Ziploc bag with balsamic dressing (you can use a teriyaki dressing if you'd like but this is one of the few ones I can have due to my personal dietary restrictions). I portion them out 1 fillet per person. You should then put the bag in the fridge and let the fillets thaw out in the marinade. Turn each day until you cook them (they thaw the next day so use them within no more than 2 days of putting them in the fridge). To cook them I simply heat a saute pan and spray it with butter flavored spray and then cook them about 2 minutes per side. They come out really nice and flavorful. They are great with steamed rice and the following veggie bake (when I made it, I only added the first two veggies).
Veggie Bake
Spray a casserole dish with butter spray and add 3-4 thickly sliced medium zucchini and/or yellow squash (around ¼ of an inch thick), 8-16 oz of whole mushrooms sliced in half, 1 bunch green onions chopped about 1 inch long, 1 cup each largely chopped tomatoes and peppers, 1 package thawed artichoke hearts (or 1 jar marinated ones drained). Sprinkle 1-2 tablespoons of your preferred seasonings over it all (I used Penzey's Tuscan Sunset) and a decent amount of pepper (you can add salt if you'd like but I can't). Cover dish with plastic wrap and microwave for 10 minutes (you may need to cook it longer if you have a lot of ingredients in the dish).
Carefully remove dish from microwave and stir in around 2 tablespoons butter. Let cool for about 3-5 minutes and serve.
This dish can be made with whatever veggies you have on hand. It's quick, easy and very healthy. You can also cook veggies (like zucchini) this way for about 5-7 minutes to include in pasta dishes (we added some zucchini to a pasta alfredo with shrimp.
Last night I had a few plums that were in danger of going bad if not consumed soon so I made a claffouti. Here is that recipe.
Claffouti
3 eggs
1 cup milk
1/2 cup sugar
1/2 cup flour
1 tsp vanilla
1 tsp cinnamon (or apple pie spice)
Preheat over to 350 degrees. Spray an 8 inch pan with butter and cover the bottom with a layer of your favorite fruit (sliced plums, blueberries, etc.). Mix all ingredients thoroughly and pour over fruit. Bake for 45 - 50 minutes until golden and well puffed. Remove from oven and dust with powdered sugar if you'd like. Serve warm with ice cream or fully cooled with whipped cream or as is.
Enjoy the recipes and I will talk to you again tomorrow.
TTFN!