Author: SupremeCmdr

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Roasted Cauliflower Frittata

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Sometimes you have odds and ends in the fridge.   This was the inspiration for Scraps Frittata which in the end turned out fine.  The other night at a bring a dish dinner I was asked to bring some Roasted Cauliflower with Parmesan for a side veggie.  Our gracious host well known for his blunt honesty said,

“Maybe we shouldn’t have microwaved the cauliflower.  The texture was different.”

I agreed.  The veggie was kind of mushy.  Maybe I shouldn’t have made the cauliflower earlier, covered the dish with aluminum foil, then microwaved it for serving.  This veggie is obviously best served immediately from the oven.

Our host who does not like leftovers besides Good Pie didn’t want the rest of the veggie so I took it back home.  What do you do with about 3 cups of leftover mushy roasted cauliflower? 

  • 2 T EV olive oil
  • 1/2 medium sweet onion diced
  • 2 C red potatoes small dice
  • 6 eggs
  • 3 cups Roasted Cauliflower with Parmesan
  • shredded sharp Cheddar cheese about a cup
  • shredded Monterrey Jack cheese about a half cup
  • Parmesan cheese grated, a couple of Tablespoons
  • Dried thyme, healthy pinch
  • Salt and pepper
  1. Heat the olive oil in an 10 inch non-stick pan.
  2. Add the potatoes and cook until nearly cooked through, about 10-15  minutes medium heat.
  3. Add the onion and saute for five minutes.
  4. Add the thyme, salt, and pepper.
  5. Spread the cauliflower over the potato/onion mixture.
  6. Sprinkle the cheeses over the veggies.
  7. Beat the eggs.  Pour over the vegetable mixture.
  8. Preheat your broiler.
  9. Allow the frittata to sit over a very low flame until set.
  10. Place the pan under the broiler to brown the top.
  11. Remove from the broiler and place the frittata on a serving plate.
  12. Serve warm or cold.  Makes about 6 servings.
  13. Yum.
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Eat More Fiber

If there’s one thing the standard American diet (SAD) lacks, it’s fiber. Daily recommendations are set at 25 to 30 grams, but less than 3 percent of Americans consume that much.[1] In fact, most are getting an average of only 15 grams per day.[2] By contrast, among more than 71,000 subjects participating in the Adventist Health Study-2, those consuming a vegan diet (5,694 subjects) consumed an average of 46 grams of fiber daily.[3]

The Fiber Dilemma – Eating Plant-Based Without Tummy Trouble

Read the full article at the link above.

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An Open Letter to Terry and Tom

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Dear Terry and Tom,

THANK YOU for hosting an incredible evening. The Lee Maine excursion came together after Mom passed on to her ultimate adventure January 16th. By the end of January we all knew York was our destination. The East Coast siblings plus the Elders from Edmond Oklahoma were the original group but within a short time our children and their significant ones also decided to join us in Maine. The gathering was now large and we all pretty much knew it would be near impossible for everyone to do the same things at the same time.

Your invitation for dinner meant there would be one evening where we would all be together. And the evening was very special. Your generosity and compassion were on full display. I was and am still deeply moved.

Mom was happiest on family vacations. Even after I left the nest and the rest of the family got to go on awesome trips (without me) Mom always thought of me, especially when she shopped at those stupid gift shops with some of the most expensive crap that only Mom would buy. I still have the duck letter opener she gave me. I had to toss out the crab shaped red plastic address book because it broke. There was a lot more stuff. Every single damn trip. Mom continued to buy me a gift shop special from every trip she took that made me shake my head and go “Thanks Mom. This is nice. What the hell is it?”

Terry and Tom, I cannot thank you enough. Mom brought us all together that night at your house. She was with us that night. I know this because I felt her presence in the room. Maybe you did too. Time to stop writing. I’m crying too much right now.

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Plant-Based Harm Reduction

Plant-Based Diet Linked to Lower Heart Failure Risk

The study was published in the April 30 issue of the Journal of the American College of Cardiology. Researchers followed more than 16,000 adults (mean age, 64 years) with no known coronary heart disease (CHD) or HF at baseline, comparing those who adhered to a plant-based diet with those who consumed a Southern diet, consisting of more fried and processed foods and sweetened drinks. They found that the plant-based diet was associated with a 41% lower risk for incident HF with the highest vs lowest adherence, while the Southern diet was associated with a 71% higher risk for HF with higher vs lower adherence, after adjustment for potential demographic, lifestyle, and medical confounders.

Plant-Based Diets Help Reduce Kidney Disease Risk Long Term

A diet that favors plant-based foods, as well as a completely vegetarian diet, modestly reduces the long-term risk of chronic kidney disease (CKD) in the general population provided individuals are not overweight or obese to begin with, a new community-based cohort study indicates.

Reminder:

I am not a vegan.

 

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Print Books are Better for Toddlers

Print is better.

Dr. Jenny Radesky, study author and associate editor of NEJM Journal Watch Pediatrics and Adolescent Medicine, commented: “Even though we recommend parent-child co-viewing of media, this research suggests that it’s more difficult to engage in rich back-and-forth interactions with children when interactive media have their attention. Pediatric providers might want to help parents reflect upon this attention-grabbing nature of modern technology — which parents may feel themselves at times — and encourage families to choose play objects such as print books and simple toys that are easier to connect around.”

Differences in Parent-Toddler Interactions With Electronic Versus Print Books

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