I’m Back

This past year has been a bit of a struggle for me. Crohns decided that it wanted to play a bigger part in my life than I wanted it to.  I have since had surgery and am on the couch healing.  I’ve decided to give my blog a new look and to get back into doing the things I love… cooking and crafting.  So sit back enjoy My Things 2 Do and I hope they become your things 2 do too. cropped-cropped-20160508_093520.jpg

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Udon Noodle Gochujang Soup

Do you want to make an Asian dish but you don’t feel like breaking out the wok? Well this dish is going to make you very happy. Almost all of this is made in one pot.

Udon Noodle Gochujang Soup is easy to make.  If you have an Asian market in your area, of course you’ll find the ingredients quickly. The good news is that even if you don’t have an Asian market in your area, you can still find the ingredients in your local supermarket.

To watch video click Here

This recipe is easy to make. Total cook time is about 25 minutes. This will serve 4 people or 2 people with left overs.. lol

We’re going to do this in 3 parts. The Beef, the Soup, and the Egg. Let’s get started.

Ingredients:

Beef:

1 pound ground chuck, or 80/20 beef

2 Tablespoons vegetable oil

1 pinch red chile flakes

1 teaspoon kosher salt

1 white onion, chopped

Soup:

4 cups Beef Stock

One 12-ounce beer ( I like dark beers, just don’t use something seasonal like pumpkin)

1/2 cup Gochujang (In the Asian market you can find this in mild, medium, or hot, look for a red tub)

2 packages Udon Noodles

4 easy over or sunny side up eggs

4 lime wedges

Let’s begin. First thing, in a large pot on medium high heat, add the oil. When the oil has had a chance to warm up add the beef, chilie flakes, salt and onions.

Cook, stirring everything until the beef is done, about 8 minutes or so.  Remove the beef to a bowl and set aside.

Now in that same pot add the stock, beer and gochujang. Stir to combine everything.

Heat until the mixture begins to simmer some, then add the Udon noodles.

Cook until the noodles are cooked, about 2-3 minutes.

While the noodles are cooking begin making your eggs. I like mine over easy but of course this is your dish so make them any way you’d like or not at all.

Ladle the soup into bowls.  Mound in equal amounts of udon noodles and beef. Top each with an egg. Now I like to grate some of the lime rind over the egg and soup and squeeze lime juice all around.

Serve and enjoy.

For step by step video click Here

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My Spanish Chicken

 

Welcome to My Things 2 Do.  Today I made My Spanish Rice.

Tiffany and I both love eating several different things and Spanish rice is one of those things.  When looking at recipes for this dish nearly all of them contained sweet peas.  No matter how I try to hide them or barely put any in a recipe, Tiffany always picks those out. She just doesn’t like sweet peas.

So to solve this problem I substituted black eye-peas for the sweet peas and she loved it.

To watch my video on making this dish click Here

My Spanish Rice

Ingredients:

  • 1 1/2 pounds boneless Chicken thighs
  • 2 tablespoons Olive Oil
  • 1 med Onion, chopped
  • 2 Celery stalks, sliced
  • 1 cup Water
  • 1 Bay leaf
  • 1 can Whole Tomatoes, crushed by hand
  • 1/2 teaspoon Smoked Paprika
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Garlic powder
  • 1 10 ounce can Black Eye-Peas
  • 1 cup uncooked Long Grain Rice

Directions:

  1. In a large deep pan, heat oil over medium heat. Add chicken, onion, celery, and bay leaf. Cook 15 minutes, turning chicken occasionally.
  2. Add water, tomatoes, crushing them as you add them, paprika, salt, pepper, and garlic powder.
  3. Add rice, stir until completely coated in sauce. Reduce heat to low – med low, cover, and simmer 25-30 minutes until rice is tender.
  4. Add black eye-peas, cook for 3-5 minutes more.
  5. Serve and enjoy..

Today my thing 2 do was make My Spanish Rice.  Make it your thing 2 do too.

To watch youtube video click Here

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MT2D: Oxtail Beef Stroganoff

Tiffany and I don’t eat beef often. So when she came home from grocery shopping and I saw the package of beef cubes my first thought was Beef Stroganoff.  But I just couldn’t get the thoughts of having some oxtails out of my head. So what’s a girl to do??? Make Oxtail Beef Stroganoff.

Ingredients:

  • 1 lb Cubed Beef
  • 2 lb. Oxtails
  • Med onion chopped
  • 16 oz. mushrooms of choice sliced
  • 1/3 cup worcheshire sauce
  • 1-2 cups beef broth/stock
  • 1/3 cup sour cream
  • 2-4 table spoons olive oil
  • 1 tbl Dijon mustard
  • salt /pepper to taste
  • 4 cups dry Egg Noodles

Directions:

To watch the YouTube video click here.

To start put your large pot on the stove and turn stove on med. (click here for

Amazon link to pots)

I like to place my ox tails and beef cubes on top of a few paper towels and pat dry.

Season all sides with salt and pepper.  Dust with flour.

Add about 2 tablespoons of olive oil and start searing your meat. Sear in small batches and place in  bowl. Set aside.

If needed add more oil to the pot and add your chopped onions.  Add the mushrooms.

Add 1 -2 tablespoons of flour. Let this cook for 1 minute then add the mustard and worcheshire sauce.  Salt and pepper to taste.

Add the meat back to the pot and add just enough beef broth to come half way up the sides of the oxtails.

Cut temp down to simmer and braise meat for 3 hours.

At the 2 1/2 hour I add 4 cups of dry egg noodles. There should be enough liquid in the pot but if you feel you need to add more then increase the heat to bring temp back up in the pot.

Add the container of sour cream. Stir well and cook an additional 30 minutes.

This recipe serves 4-6 people. We love it for left overs.  Why not make this your thing 2 do too.

To watch the YouTube video instructions click here.  While you’re there subscribe to my channel.

 

 

 

Brandy Raisin Bread Pudding

My things 2 do today was to make Brandy Raisin Bread Pudding. Along with making this I made my first YouTube video showing the steps to making this bread pudding with homemade whipped cream and glaze.

A part of me wants to make this my first blooper video simply because it is my first and therefore not a very good one. I’m sharing this video with full disclosure that it could be a whole lot better and with a promise that future videos will be.

Ok so lets get back to why we are all here the Brandy Raisin Bread Pudding.

Ingredients:

1 whole loaf cinnamon-raisin bread (cut into cubes)

1 can (14 oz.) sweetened condensed milk

2 eggs

1/4 cup melted butter

1/2 cup granulated sugar

2 jiggers brandy

2 capfuls vanilla

ground or grated whole nutmeg

Directions: Preheat oven to 350

  1. Cut the raisin bread into cubes and place in a baking dish.
  2. In a separate bowl mix all ingredients except the nutmeg.
  3. Pour mix all over the raisin bread and pat down with your hands or a fork until the bread is thoroughly soaked.
  4. Use  grater and grate whole nutmeg over the top of the bread pudding.
  5. Bake for 35 minutes in 350 degree oven.

Serve with homemade whipped cream and or glaze.

Watch the video for  the ingredients and directions on how to make those.

 Brandy Raisin Bread Pudding video

5 guns recommended for Prepping

 

 

5 guns recommended for Prepping by Tiffany Outdoors

As promised I’m restarting mt2d (My things 2 do) blog with things that I enjoy doing as well as things I want to learn about.

Today’s my things 2 do is about the YouTube channel Tiffany Outdoors and today’s blog is on the 5 Guns she recommended for prepping.

 

I asked Tiffany about each of the 5 Guns she chose and her reasons for choosing them.

To watch her entire video on these 5 Guns click on this link.

Of her 5 recommended Guns, Tiffany hasn’t yet found the hunting gun she would like to own. As she pointed out, gun enthusiasts have many different options on which they think is best gun.

We talked about the other Guns on her list and the biggest thing she stressed is the comfort of the gun in her hand.

If you have any prepper ideas share them here in the comments as well as on Tiffany Outdoors click here for link.

 

 

 

My Things 2 Do with Pork Chops

Are we having leather for dinner again?

We all want to cook that picture perfect dinner. You know like the ones we see on Pinterest or the food channels. But sometimes you go to the store only to find that the only chops they have that day are the ones that are thin and no matter what they always come out chewing like your chewing on leather.

Well I have four words to make that better. First off I’m not a picture perfect cook. I do well, no one starves and my food gets compliments. But try as I might those darn thin chops just wouldn’t come out like I wanted them to. So I went back to what I know best. Four words…

Cook slow in gravy

That’s right cook them low and slow in gravy. Now some of you might be thinking but Jo gravy is so thick and too many calories. I don’t know about all that. I honestly have no idea how many calories my gravies have.

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In my 20’s I found out that there was one thing I could do very well in the kitchen and that was make gravy by scratch as they say. None of that packaged stuff for me.

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So here was what was for dinner tonight.

Ingredients:

4 thinly cut pork chops ( why? because it was what they had and it was on sale)

For the gravy:

2 tablespoons olive oil

1/2 of a large onion (or a whole med onion) diced

1 tablespoon minced garlic (we love garlic in our house)

2 tablespoons all purpose flour

1 teaspoon red pepper flakes

1/2 teaspoon freshly ground nutmeg

1/2 tablespoon Worcestershire sauce

Salt to taste

2 cups warm water (or you can use chicken broth I didn’t have any today)

1/4 cup heavy cream if you have it and want it.

Directions:

In a non stick skillet heat the olive oil over med heat and add the onions. Cook for about 3 minutes.

Then add the garlic, pepper flakes, nutmeg, Worcestershire sauce and flour. Add the salt.

Cook this stirring occasionally for 1 – 2 minutes until flour has been cooked in. Then slowly add the 2 cups of water while stirring constantly. Add the heavy cream at this point.

No need to wait until your gravy has thickened because now your going to dunk your thinly sliced pork chops into the gravy and turn the heat down to low.  Note that I did not season my pork chops because the gravy has been well seasoned.

Let this cook for 45 minutes covered checking every so often to make sure the gravy isn’t too thick and if it is add a little more water.

Normally I would make a roux with butter, oil,  flour and some sort of stock , broth or even water and seasonings. But as you can see you don’t always need all that.

Experiment with what you have. Making a gravy is the easiest thing in the world to make. You’ll never buy that stuff in the package again and now your lower cut meats can always be just as tender as your more expensive meats.

 

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Spicy Tuna Casserole

Fish Friday doesn’t mean you have to have Tilapia or fried Catfish and French fries.

Why not have a Tuna Casserole and Spice it up! I’ve noticed the older I get the more I enjoy spicy foods. So far I’m lucky that my Crohns is ok with the foods I like.

Like meatloaf I enjoy Tuna Casserole. Lately I’ve had a taste for Sriracha and wanting it in a lot of foods that I eat. Of course while I’m eating this I have a hot flash from Hell. ugh.

No the hot flash doesn’t stop me from eating. I just need a fan to cool off while I eat.

Spicy Tuna Casserole

2 cans tuna in water about 5-ounces each, drained

1 can 16-ounce Recipe Starter (or cream of mushroom soup)

1 teaspoon Old bay seasoning

2 tablespoons chopped Chives

pinch of Red pepper flakes

1 tablespoon powdered Garlic

1/2 teaspoon dried Dill weed

1 tablespoon Sriracha

Salt and Pepper

Seasoned Bread crumbs

Margarine

1/2 pound egg noodles

Directions:

In well salted water, cook noodles.

In a bowl, add tuna, old bay, chives, dill weed, Sriracha, red pepper flakes and garlic. Season with salt and pepper to taste. Mix, then add the soup starter and mix. Taste to make sure you don’t need to add extra of anything.

Add a handful of breadcrumbs ( about 1/2 cup).

Once noodles are done, drain and put back into the pot.  Add the mixture to the noodles stir and  put into a casserole dish. top with extra bread crumbs and if you’d like some shredded cheese. I topped mine with freshly chopped basil.

Put in 350 oven for 30 or until bubbly.

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#mt2d

 

My Things 2 Do with Leftover Pork Roast

It’s Pork Enchilada Bake!

Normally this dish is made with beef. But for a couple of reasons I didn’t use beef in this recipe. First we limit our consumption of beef because it isn’t good for my intestines.(Freaking Crohns)

Plus I made a pork roast for dinner the other day and because there’s just the two of us that meant leftovers for days to come.

Now I like a good pulled pork sandwich like the next guy but I needed to do something new with my leftover pork.

Welcome Pork Enchilada Bake!

I changed up the normal recipe to make it my own so here goes. I hope you try it and love it as much as we did.

Pork Roast Enchilada Bake

1 lb chopped pork roast

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8 oz. Tomato sauce, (I used spaghetti sauce with garlic and herbs)

 

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1 can 14 oz. diced tomatoes

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1 4 oz can chopped green chili peppers

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1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. cumin

2 cloves garlic, chopped

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1 cup shredded cheese, (I used the Mexican blend)

6 corn tortillas

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In a Dutch oven, add chopped pork, and all other ingredients except the corn tortillas. Stir, bring to a boil and reduce heat let simmer for 5 minutes.

Preheat oven to 350 degrees. In a skillet heat enough oil, just to warm, to dip tortillas into. Dip tortillas one at a time into oil and drain on paper towels.

Spread about 2 tablespoons meat mixture on each tortilla. Top with some of the cheese. Roll up. Place in 3-quart rectangular baking dish, seam side down.

Top with remaining meat mixture and sprinkle with remaining cheese.

Bake 15 to 20 minutes or until bubbly.

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My Things 2 Do Entyvio week one

On September 28, 2016 I started Entyvio infusions for my Crohn’s.  You know what I’m going to quit calling it my Crohn’s. I didn’t ask for it, I didn’t buy it. I don’t want it.

So I thought I’d make  a sort of diary of how things are going with Entyvio for the first 6 months since that is how long my doctor told me it would take before the medication would start working. I’ve decided I’m going to type all this out daily and edit it as I go. I’m not sure yet how often I will post updates on this so.

For those who don’t know what Entyvio is let me give you some information on it.

ENTYVIO is a prescription medicine used in adults with moderate to severe
ulcerative colitis (UC)
or Crohn’s disease (CD).

How can ENTYVIO help patients with CD?

ENTYVIO treats gastrointestinal (GI) inflammation that occurs in adults with moderately to severely active CD. If you have not experienced the results you are looking for from other treatments, including steroids, immunosuppressants, or biologic therapies, ENTYVIO may help you:

Relieve symptoms caused by flare-ups

Achieve remission—early remission is possible

Reduce or eliminate the need for steroids

 Patients with CD taking ENTYVIO showed significant improvement in their disease:

  • 15% achieved clinical remission at 6 weeks, compared with 7% who took a placebo
  • 39% achieved clinical remission at 1 year, compared with 22% who took a placebo
  • Twice as many reached steroid-free remission at 1 year versus those who took a placebo

Important Safety Information about ENTYVIO® (vedolizumab)

  • Do not receive ENTYVIO if you have had an allergic reaction to ENTYVIO or any of its ingredients.
  • ENTYVIO may cause serious side effects, including:
    • Infusion and serious allergic reactions can happen while you are receiving ENTYVIO or several hours after treatment. You may need treatment if you have an allergic reaction. Tell your healthcare provider or get immediate medical help if you get any of these symptoms during or after an infusion of ENTYVIO: rash, itching, swelling of your lips, tongue, throat or face, shortness of breath or trouble breathing, wheezing, dizziness, feeling hot, or palpitations (feel like your heart is racing).
    • ENTYVIO may increase your risk of getting a serious infection. Before receiving and during treatment with ENTYVIO, tell your healthcare provider if you think you have an infection or symptoms of an infection, such as fever, chills, muscle aches, cough, shortness of breath, runny nose, sore throat, red or painful skin or sores on your body, tiredness, or pain during urination.
    • Although it has not been reported with ENTYVIO, it may be possible for a person to get progressive multifocal leukoencephalopathy (PML) (a rare, serious brain infection caused by a virus). People with weakened immune systems can get PML, which can result in death or severe disability. There is no known treatment, prevention, or cure for PML. Tell your healthcare provider right away if you have any of the following symptoms: confusion or problems thinking, loss of balance, change in the way you walk or talk, decreased strength or weakness on one side of the body, blurred vision, or loss of vision.
    • Liver problems can happen in people who receive ENTYVIO. Tell your healthcare provider right away if you have any of the following symptoms: tiredness, loss of appetite, pain on the right side of your abdomen, dark urine, or yellowing of the skin and eyes (jaundice).
  • The most common side effects of ENTYVIO include common cold, headache, joint pain, nausea, fever, infections of the nose and throat, tiredness, cough, bronchitis, flu, back pain, rash, itching, sinus infection, throat pain, and pain in extremities. These are not all the possible side effects of ENTYVIO. Call your healthcare provider for medical advice about side effects.
  • Before receiving ENTYVIO, tell your healthcare provider about all of your medical conditions, including if you: have or think you may have an infection or have infections that keep coming back; have liver problems; have tuberculosis (TB) or have been in close contact with someone with TB; have recently received or are scheduled to receive a vaccine; or if you are pregnant, breastfeeding, plan to become pregnant, or plan to breastfeed.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088.

©2016 Takeda Pharmaceuticals U.S.A., Inc.

Ok so we know what it is now for my diary portion of this post.

Day One: I’m getting my infusions at the infusion clinic near by.  Since it’s my first treatment the head nurse has to go over my records and prior blood test.  Well along with my dads tiny veins that run not roll but actually run and hide, I now also have a high platelet count like he did. UGH. Thanks Daddy.

I don’t know about anyone else but the commercial I saw for Entyvio was wrong wrong wrong. The commercial said that the infusion would take 30 minutes and shows a woman walking down the street all happy and stuff. HA  What it should have said was that after your infusion you will sit for 30 minutes and then go home. Total time there was 3 hours.

Day two: Well as far as side effects go I still have headaches. To be fair I was having headaches with Humira as well. Around 5 pm I had a wicked fever. It was 102.  I contemplated telling my supervisor that I had to leave work early but my wallet had a heart to heart with me and I stayed at my desk in my office until it was time to clock out.

After a cool shower and wrapping my body in layers of blankets I was able to break the fever by morning.

Day three: Feeling slightly drained from the fever of last night and all.  I decided to rest on the couch and rest until having to drag myself into the office to work.

Day four: All of a sudden I am full of energy and risking TMI I had a bowel movement this morning! For those with Crohns you know that there are terrible things but being constipated hurts like a….. well you fill in the blank. So back to having extra energy; I spent 5 hours cleaning every nook and cranny in my house.

Day five: Guess what?! Another bathroom moment for me! I might add that I haven’t had any pain the last 3 days! No pain gives me more focus. I’m able to work on my blog again! I haven’t  posted anything  in over a month. Honestly I was just in so much pain all I wanted to do most days was go from the bed to the couch and back to bed. Those with Crohns know exactly how this feels.

My appetite is picking up! I put a pork roast in the slow cooker this morning.

Day six: Still feeling good. I decided to pick up my walking again.  Taking it a little slow today and only walked 1/2 mile. River was happy about that. Appetite still good. Still having bathroom moments. Those moments haven’t become fully formed yet but I’m not complaining.  Still no pain.. I think this medication is working faster than anticipated. Tonight I’m going to start meditating again. I was ding it in the mornings, bp, (before pain). I want to see if meditating at night will help me sleep better.

Day seven: I walked an entire mile this morning! I hadn’t done that in over a month. I waling with River even if she gives up after a mile. I swear the dog has her own pedometer implanted inside her. Before getting so sick I wanted to do 2 miles. I’ll have to ditch the dog after the first mile and then go back for the second mile. Not today though. I’ll work up to that  who knows maybe I can talk her into doing it with me.. LOL No pain!

Day nine: Ok wow nearly an entire week of no pain! I haven’t had any more fevers so far either.

So other than totally looking at my clocks wrong today and going into work an hour early, (oh no is this how the brain infection starts?? let me stop I’m just kidding I just simply had a pre-senior moment), I’m doing awesome.

I’m still taking steroids. I will be until my gastro doctor says I’m good enough to come off of them. Ugh I’ve been on them for 6 months now.

So after t

 

 

 

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