Gordon's Living Site

Secrets to longevity.

I ran across a couple of good websites this morning that I thought I'd share. With all the debate about health care in this country, there may be a way to greatly reduce health care costs without major changes in the current structure of our health care system. All we have to do is convince 300 million people to eat healthy and exercise. Problem solved, heah?

In reality, there's not a snowflakes chance in hell that's ever going to happen is there? All we can do is practice these longevity habits for ourselves and hope the rest of the country enjoys the short unhealthy lives they have.

The first is Blue Zones. Researchers have identified certain areas of the world where people live unusually long lives. None of these areas seem to have a genetic advantage over the rest of us. They all have certain habits in common such as active lifestyles, healthy diets and close community relations. It's not about fad diets or "As Seen on TV" exercise gimmick thingies. It is a range of lifestyle habits. And, it all sounds like a happy life.

The second became one of my favorite sites of all time. Real Age takes information you provide and estimates what your biological age is separate from your calendar age. I'll be honest and admit it became my fave because it said I am only 45 years old! Anyone out there who is my calendar age that can beat that? Of course, some of the things I enjoy the most are things that are good for longevity: running (25+ miles a week), outdoor activities (fishing, gardening) and watching my diet (cooking healthy meals).  My father lived to 86 and my mother is about to turn 94. They both stayed active all their lives. I'm working on beating that.

Quick and simple chicken strips

You get home at 6:30, everyone's hungry, what do you do? Ordering pizza will take an hour, so that's not a good answer. Try this with chicken strips. It's spice, moist, quick and nutritious.

INGREDIENTS

• 1 lb or more chicken breast strips
• Stubb's marinade or other marinade
• Bread crumbs

DIRECTIONS

Preheat oven to 400F.

I used some Stubb's Pork Marinade leftover from last night. It works really great on pork, but it's a little too spicey for chicken. Can't figure out why I didn't notice that on the pork. Anyway, put the chicken in a bowl, pour in the Stubb's and mix. No need to let this set. Put your bread crumbs in a 2nd bowl and drop the strips in one at a time to cover. Place in an oiled Pyrex dish. Bake for 25-30 minutes. Doesn't get much easier than that does it?

Peanut Butter Cookies

I don't often make sweet things. I've a very efficient digestive system that ends up storing too much of it! This is a simple PB recipe. There doesn't actually seem to be that many different ways to make PB cookies.

INGREDIENTS

• 1 1/2 c all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c chunky PB
• 1/2 c (1 stick) butter softened
• 1/2 c packed brown sugar
• 1/2 c granulated sugar
• 1 large egg
• 1/2 tsp vanilla

   DIRECTIONS

• Sift and combine flour, baking powder, baking soda and salt.
• In another bowl, beat together PB, butter, brown sugar and granulated sugar until smooth.
• Add egg and vanilla.
• Combine flour mix with PB mix and blend well.
• Cover and place in refrigerator 20 minutes.
• Preheat oven to 400F.
• Use a teaspoon to drop cookie batter onto ungreased cookie sheet.
• use a fork to flatten and make pattern over top of cookie.
• Bake 10-12 minutes.

My Newest Granola Recipe

I need a name for these don't I?

I modified the recipe again. I like what I'm getting but each time, the exact makeup depends somewhat on what's available in the pantry. The quantity of honey is about right each time, about 1 part honey to 6 parts other ingredients. Last time, I tried my food dryer to dry the granola and make bars. The biggest problem with that is simply getting decent sized and shaped bars. They tend to fall apart as I formed them in my fists and I knicknamed them "seed turds" due to their size and shape. Not quite as catchey a name as Kashee, huh?

So, this time, I mixed them and packed them onto a sprayed 9X13 pan.Then I placed them in my oven overnight at 170F. This is the lowest the oven will go. To make the bars, I placed a cutting board on top, flipped the pan and hit the bottom to force out the granola. I tried cutting up the bars with a coping saw from my shop (I washed it, ok?) but that met with limited success since the pan-sized bar tended to break apart. I ended up breaking the granola into large pieces and that worked as well as anything I've tried so far. I'm still thinking up alternatives, but most things I dont' think will work. The table saw will cut too wide a swath, my band saw is broken and the Dremel tool will make too much mess. I'm open to ideas.

INGREDIENTS

• 3 C oats
• 4 T flax seed
• 1/3 c sunflower kernels
• 1 c pecan
• 1 c almonds
• 1 c unseasoned peanuts
• 1 c mixed dried fruit
• 1 c Craisons

DIRECTIONS

Chop the almonds, peanuts and fruit. I used my mini- food processor to good effect. Mix all dry ingredients in large mixing bowl and add honey. It helps if someone else can add the honey slowly as you mix. Mix well, adding a little more honey until you don't see any dry spots in your granola mix.

Spray a nonstick 9X13 pan with Pam. Add the granola mix and pat down firmly. Place in oven at 170F for 12-14 hours. Remove and let cool. Figure out some way to cut up the bars and wrap in cling wrap.

Owens Chili

I don't think Owens actually makes chili, but if they did, this would be it. Come to think of it, the company should pay me about $100,000 for this recipe! I haven't made chili in about 5 years. Last time I did, Janelle complained it was too hot and I hadn't even added any pepper, yet. I just gave up!

This recipe is a good example of making do with what you've got on hand. I didn't have any chili beef or chicken, but I did have a couple of packages of Owens Maple Sausage. It worked! Except for the severe need for 6-7 jalapenos, this is an excellent chili. Great, unique taste.

INGREDIENTS

• 2 lb Owens Maple Sausage
• 2 T brown sugar
• 1 tsp thyme
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1 bay leaf
• 1/2 tsp cilantro
• 1/4 tsp oregano
• 1 T paprika
• 1 Anaheim chili pepper, home grown, chopped
• 3 pints homegrown and canned tomatoes
• 1 12-oz can tomato paste
• 1/2 c onions, homegrown, chopped
• 3 c water
• 2 cans kidney beans (optional)

DIRECTIONS

Brown and break up the sausage. Add all ingredients except sausage and water. Put on stove at very low heat to simmer at least 2 hours. Add water late in cooking to get your preferred thickness. Add beans about 30-40 minutes before serving.

Serve with crackers.

Chicken Marinade

Here' a simple recipe for good homemade chicken marinade. I used it with chicken breasts I had cut into bite-sized nuggets. After marinading a couple of hours, I stir-fried it. Serve with rice and some stir-fried veggies and you've got a real winner. It will also work great for grilled chicken. I imagine if you replace the turkey broth with beef broth or pork broth, it work just as well for beef and pork.

INGREDIENTS

• skinless, boneless chicken breasts
• 1 1/2 T white peppercorns, ground
• 2 tsp fennel seed, ground
• 8 garlic cloves, minced, homegrown
• 1 c turkey broth (or chicken broth), homemade
• 3 T Godiva Liqueur (or brandy, beer, etc.)
• 3 T olive oil
• 1 c water

DIRECTIONS

Mix dry ingredients and add to liquid ingredients. Whisk briskly. Mix in your chicken and marinade in refrigerator for one hour or more.

Ancho Chile Soup

Just a few days ago, I made the Moroccan Beef meatballs for another dinner. I'll not repeat that recipe here, but you'll see them used. This is yet another recipe from the January Bon Apetit. I'm definitely getting my money's worth out of this magazine aren't I? I was a little short on beef bouillon for broth, using 5 cubes in 9 cups water instead of the recommended 9 cubes. Doesn't seem to have hurt it, but I can imagine it would be even richer with the recommended amount. I also used 3 real ancho chilis instead of ancho powder. It recommends a cup of zucchini which I didn't have and lastly, I had to use 1/4 cup of chopped parsley instead of cilantro. How many times have I said I don't usually follow a recipe very closely? They always seem to work, and you can make changes as you see fit to make it your own.

Did I mention that I got a mini food processor for Christmas? Makes quick work of your chopping and gives you a nice uniform chop, too.

INGREDIENTS

• 1 T olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced (homegrown)
• 3 ancho chiles, chopped (homegrown) or 3 T pure ancho chile powder
• 2 tsp ground cumin
• 9 c low-salt beef broth (I used 5 cubes, recommend 9)
• 1/2 tsp dried oregano
• 1/4 c minute rice
• 1/4 c chopped parsley for garnish
• grated Parmesan and/or Mozzarella cheese for garnish
• 4 tortillas, sliced into strips and fried for garnish

DIRECTIONS

Heat oil in large pot and saute onion and garlic. Saute about 3 minutes. Add chopped chile peppers and cumin and saute about another minute. Add broth and oregano and bring to a boil. Reduce to a simmer and stir in rice. Add meatballs one at a time and simmer around 20 minutes

Cut tortillas into strips and fry in a few tablespoons of olive oil till brown.

Garnish with strips, parsley and cheese for garnish.

Moroccan Beef Meatball

This recipe also appears in Bon Apetit and was meant to be served in a tagine (Moroccan stew). I could just about live on stew, so I will probably come back and make the stew in the near future. These meatballs make a great addition to spaghetti. One of the things I've done in the past is to make a bunch of meatballs at once, then freeze and bag them. It's real simple and quick to come in after work, pull out a few meatballs and heat them up with a jar of spaghetti sauce. Easy, quick and nutritious. These meatballs would work great with that.

INGREDIENTS

• 1 1/2 lbs. ground beef (15-20% fat, less nutritious, but forms up better)
• 1/3 c chopped onion (homegrown)
• 1/3 c breadcrumbs, unseasoned
• 1/4 c fresh chopped cilantro
• 1 lg egg, beaten
• 2 garlic cloves, chopped, (homegrown)
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/4 tsp ground ginger

DIRECTIONS

Preheat oven to 350F.

Mix dry ingredients in a large bowl. Add onion, cilantro and mix. Add remaining ingredients and mix by hand. Form balls about 1 1/4 inches in diameter and placed in greased 9X13 Pyrex dish. Bake for 20-30 minutes.

Spicy Spaghetti with Fennel and Herbs

I'm giving this issue of Bon Apetit a workout aren't I? I'd never had fennel before, so I didn't know just what to expect. Just in case, I also prepared some meatballs to go with the dinner. I'll post that in a separate blog. At the end, I forgot to add the cheese before serving. Drats! The recipe still worked just great so while it adds something, it isn't an absolute requirement. This is a little spicy for those with delicate constitutions, so you may wish to go with a single jalapeno or a milder pepper.

The fennel did work out well. It's not an outstanding vegetable in that it didn't have a strong and distinctive flavor. I will try it again, though, but I'll look for a good recipe and study up on different ways to prepare it. I'm glad to have found it, as vegetables are such a healthy part of our diet and there are usually so few to choose from at the store.

As I said, I forgot the cheese, but trying an unusual or exotic cheese is a must. The recipe also calls for Italian bacon, but I used regular bacon fried crisp. 

This recipe easily serves 6 people.

INGREDIENTS

• 1/2 package of bacon, fried crisp, drained and chopped
• 1 T olive oil
• 3 garlic cloves, chopped (homegrown)
• 2 large jalapeno peppers, seeded and finely chopped (homegrown)
• 2 large fennel bulbs, stalks removed, cut into quarters
• 2 c homemade turkey broth
• 4 T fresh parsley, chopped
• 2 T lemon juice
• 1 1/2 tsp fennel seeds crushed with mortar and pestle
• 1 lb spaghetti
• 2 T olive oil
• 1 1/2 c finely grated cheese (don't forget!)

DIRECTIONS

Saute bacon over medium heat until crisp. Remove using a slotted spoon to a paper towel. Blot to remove fat. When cool, chop.

Add garlic and chiles to oil in pan and saute over medium heat about a minute. Add fennel and cook until it begins to soften. Add broth, 2 tablespoons of parsley, lemon juice and fennel seeds. Bring to a boil and reduce heat to simmer, covered, for 20 minutes.Midway through, turn fennel.

Cook spaghetti and drain. Divide among plates. Add a piece of fennel and pour a few spoonfuls of liquid over spaghetti and fennel. Sprinkle remaining parsley and if you remember, sprinkle cheese over top.

Spiced Chicken Breasts with Anaheim and Bell Pepper Rajas

I'm really on a roll this week. Another great recipe in the January 2010 Bon Apetit! It called for Poblano chili peppers, but I have some homegrown Anaheim, so that's what I used. I usually just use green bell pepper rather than red or yellow just because the colored peppers are so expensive.

I started with whole chicken breasts with the bone. It's a little cheaper this way, and I can take the bone and skin to cook down and make my own chicken broth. This way, I don't have to worry about salt or preservative content.

This can be served best with veggies and chicken over top of white rice.

INGREDIENTS

• 1 T coriander seeds, ground with mortar and pestle
• 1 tsp ground cumin
• 4 boneless, skinless chicken breasts
• 2 T olive oil,
• 2 bell peppers, cut into 1 1/2 X 1/4 inch strips
• 1 large Anaheim chili, cut into 1 1/2 X 1/4 strips
• 1 medium red onion, halved and sliced 1/4 inch thick
• 2 T fresh lime juice
• 1/2 c chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

Mix coriander and cumin. Sprinkle half of it along with salt and pepper on breasts. Heat tablespoon of oil and saute peppers, Anaheim and onion until tender, 7 or 8 minutes. Set aside.

Add tablespoon oil to same pan and add chicken. Cover and cook over medium heat until cooked through, about 6-8 minutes per side.

Remove chicken and put vegetables back into pan. Add remaining seasoning mixture and lime juice and heat until warm through. Mix in cilantro just before serving.