Wednesday, September 28, 2011

Surgery Update

Warning: Not for people with weak stomachs

It has been a week and two days since my surgery and I am NOT having a great time. I have four incisions. Two healed up nicely and the other two are infected. I already had both of the stitches replaced twice. Yesterday was the day to take them out. I decided to cut the string on my own and pull it out with tweezers. I cut the first one and puss started oozing out. There is still a gaping hole. If I stuck my finger in it I probably could have felt an ovary.

Of course this is all my fault to begin with. I should never have attempted to vacuum my entire house not even 24 hours after surgery. The two that are infected are the ones that bled after vacuuming. They original stitches were with glue.

Right now I am on antibiotics to help clear up the infection. I had to use surgical strips to hold the openings together. The doctor did not want to glue it or restitch with the infection. Bad thing is I am allergic to adhesives so my skin is on fire. Hoping for a better week to come.

10/2/11 Update: This picture may gross out some of you. The redness is from my adhesive allergy. This picture was taken Saturday night and the surgical strips were pulled off Friday morning. They were only on for two days. My skin still looks the same. The areas I circled in green are from previous surgeries for endometriosis. The scars healed up nicely. The one circled in blue is one of four incisions from my current surgery that healed up with no problems. And then there is the obvious one that is infected. The other infected incision on the other side looks the same.


Monday, September 26, 2011

Roasted Sweet Potatoes and BACON...OMG

I needed something to serve with the left over chicken from Sunday. This recipe is from Everyday Food with Martha Stewart. This was AMAZING!!! I will defiantly make this again. Super easy and super good. Don't insult this recipe with turkey bacon.

Roasted Sweet Potatoes and Bacon

Ingredients
2 pounds sweet potatoes - cut into 1 1/2 inch cubes
4 slices uncooked bacon - cut into 1/2 inch pieces
5 springs of thyme (or sprinkle on dried thyme)
Salt and pepper to taste

Directions
Preheat oven to 400. On a baking sheet spread cut bacon and cut sweet potatoes. Sprinkle with salt and pepper. Top with thyme leaves (or sprinkle on dried thyme).

Roast until potatoes are tenders and bacon is crisp, about 30 minutes. Stir halfway through.




230 cal, 3g fat, 6g protein, 46g carbs, 7g fiber.

Lemon-Thyme Roasted Chicken

I made this chicken on Sunday. It was pretty good. I made a few modifications to it. I added rosemary and I did not have white wine so I just used more chicken broth. I also did not have a lemon so I just put some lemon juice in the cavity of the bird. If it looks like it is not a meaty bird that is because I cooked it upside down! Not the first time I've done that on accident...not even the second. It is not the worst thing in the world if you do cook a bird upside down because the breast soaks in the juices. I served it with the goat cheese cauliflower and Parmesan orzo (see previous posts for recipes).

Lemon-Thyme Roasted Chicken from Southern Living

Ingredients
1 lemon, halved
1/2 medium onion
1 (5-pound) roasting chicken
1/4 cup butter or margarine, softened
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon coarse-grain salt
1 teaspoon coarsely ground pepper
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons all-purpose flour
 
Preparation
Place 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into chicken cavity.
 
 
Stir together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.
 
Tie ends of legs together with string; tuck wingtips under. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
 
Bake at 450° for 30 minutes.
 
 
Reduce heat to 400°, and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover with foil, and let stand 10 minutes before slicing.
 
Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.
 
  

Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.
 

The dogs never miss the clean up after carving a bird

Wednesday, September 21, 2011

I Got a New Job!!!

Since losing my contract job in May 2010 things have been absolutely nuts for me. I took that crappy job at the first bank that offered me a position. That turned out to be hell. Then this February I thought I finally found the place I was going to be at for the rest of my career only for a few months later that bank to be bought out by another bank. Since the announcement of the sale I was made an Integration Project Manager, along with doing my other job. With how good work was to me during Tony's accident I decided to stay put and hope for the best. I really love what I have been doing and love the people at work.

A few weeks ago I received a phone call from a bank I interviewed at last July when I was unemployed. I interviewed for a sales position but really was not ready to move into sales. They needed a client service rep to support treasury. I decided to go on the interview, after all given the situation I am in it could not hurt. I was very impressed when I interviewed and to meet the needs of my background and requirements they changed the job to a team lead senior client service rep. I will finally be managing people. Two to three to start off with and then adding another three over the next year. This is a very great opportunity for me and I knew I could not turn it down.

Now actually deciding to leave where I work right now was extremely hard for me. When it came to having the conversation with my manager and his boss my stomach started getting sick. I turned down a pretty nice retention bonus to take this new job. However, my bosses boss said if he were in my position he would take the new job too. So last week I accepted. I lost a week of vacation and did not receive a pay increase but it is stability that I really need in this economy.  I start my new job on October 11. I hope this is the last stop I make for many, many years to come.

Stuffed Pasta Shells

I made this Sunday night before my surgery so Tony would have food to eat while I could not cook. This makes a lot of food! I had two trays of these. For two people I suggest cutting the receipe in half. It is very good. From Better Homes and Gardens Magazine.

Stuffed Shells - Serves 8

Ingredients
12 oz. dried jumbo pasta shells (about 35 shells)
3 Tbsp. extra virgin olive oil
1 1/2 lb. lean ground beef (I used extra lean)
2 cloves garlic, peeled and crushed
Salt
Freshly ground pepper
2 28-oz. cans whole tomatoes
1 15-oz. carton whole-milk ricotta cheese ( I used light)
1 1/3 cups grated or finely shredded Parmigiano-Reggiano cheese (I used Parmesan)


Directions
1. Preheat oven to 350°F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish. (I used two 9x11 pans)
 
2. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Add pasta shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet to prevent them from sticking together.
 
3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir for 6 to 8 minutes, until no pink remains in beef. Transfer to a bowl; set aside.
 
4. For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. (I partially draind the cans) Season with salt and pepper. Bring sauce to a simmer over low heat; cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon. (I used a food processor)
 
5. Stir 1 1/2 cups of tomato sauce into cooled ground beef, then add ricotta and 2/3 cup of the Parmigiano; stir until combined.
 
6. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tablespoon meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells, then sprinkle remaining 2/3 cup cheese.
 
7. Bake about 30 minutes, until filling is heated through and top is golden brown.



Pasta Carbonara

Last week I made Pasta Carbonara from Woman's Day magazine. I served it with Parmesan Crusted Turkey Cutlets - check previous posts for that recipe.

I was excited when I found this recipe because I already have all the ingredients for it. I did not have linquine noodles, only angel hair so mine really turned into pasta carbonara balls. As I got to the end of the recipe I found the egg yolks are not cooked! They are tossed on top of the hot pasta. I am not a fan of uncooked eggs but I figured since I am putting on top of hot pasta it must be good enough. Well, Tony woke up with the shits and I was vomiting the next morning. Tony did love the meal and it did not stop him from eating it again that night but at least it was heated in the microwave so it was safe to eat that go around.

If you are willing to risk the shits here is the recipe.

Pasta Carbonara

Ingredients
12 oz linguine
3 large egg yolks
1/2 cup grated Parmesan or Romano (2 oz), plus more for sprinkling
6 oz sliced bacon (7 slices), cut into 1/4-in. pieces

Recipe Preparation
1.Cook the pasta accoring to package directions. Reserve 3/4 cup of the cooking water and drain the pasta.

2.Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan, and 1/4 tsp each salt and pepper. Gradually whisk in 1/4 cup of the warm reserved cooking liquid.

3.Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add the pasta to the skillet and toss to coat.

4.Transfer the pasta and bacon to the bowl with the egg mixture and toss until the noodles are coated (if the mixture seems dry, stir in additional reserved pasta water 2 Tbsp at a time). Serve immediately and sprinkle with additional Parmesan and pepper, if desired.


Endometriosis Round Three

Monday I had my third surgery to clean out my endometriosis. I had a surgery in 2004 where they found about three spots on my fallopian tubes that caused major pain. In 2007 I had my second surgery and my pelvic area was littered with endometriosis. A few months ago I started getting more pain again. The same familiar pain of endometriosis.

I saw my regular OBGYN and she sent me to a specialist that performs a new type of surgery on endometriosis using a robot. They ended up not finding a lot this go around. One small spot on my fallopian tube. There is a questionable lesion they found and sent it off to the lab for testing. Endometriosis can make the pelvic area very sticky. It caused my ovary to attach to my colon. Over two years ago I started having bad digestive problems I hope this fixes it!

Waking up from surgery was not the best experience. I had an allergic reaction to one of the drugs they injected in my IV. My throat was swelling, I could not breathe, and my legs broke out in hives. My vision was blurry but I could make out there were around 4 to 5 people around me trying to calm me down. They put a breathing mask over me. I kept screaming I can't breathe with what little bit of energy I had. They gave me a benedryl shot and I started getting better. I was a scary experience. I never woke up from anesthesia like that before.

I do not do well with pain meds. While it makes most people look like they are stoned and sleepy for me I turn into a mad cleaning person with ADHD. I took two pain pills the night I got home and was up at 1 AM working like a mad woman cleaning the house, playing on the computer, and doing paper work. Tony was not so thrilled about hearing me up all night but after me not getting a good night sleep for a month and a half after his accident he can deal with it. Every time I would get ready to relax something else bothered me I had to clean. Like the cat hair building up under the bed. I decided to paint my nails so I was forced to relax. `I finally passed out in bed at 11:30 AM and slept until 5.

I am at home trying to relax now. Stupid me volunteered to go back to work on Thursday. I hope I can make it. Normally I would not have a problem taking off the full week needed but since I am quitting I want to make sure I get everything wrapped up. Ah, yes I am quitting. That is another blog post.

Sunday, September 11, 2011

Roasted Sweet Potatoes and Broccoli

Last weekend Tony and I ate at our friend's house (Greg & Alison) for dinner. They grilled pork chops and made roasted sweet potatoes and roasted broccoli. It was so delicious. I attempted to make them the following day. I did not have a recipe for either of these I followed but they seemed to turn out. I served these with the Greek Turkey burgers (see previous postings for the recipe)

Roasted Sweet Potatoes

2 large sweet potatoes cut into inch squares
EVOO
Garlic Salt
Paprika
Pepper

Cut the potatoes into bite size pieces, mix with about a tablespoon of EVOO. Sprinkle garlic, paprika, and pepper to your liking. Cook at 425 degree for about 20 minutes or until potatoes are tender.

For the broccoli follow the same recipe.

Enjoy!

Pinapple, Guava, & Coconut Rum

For fun I decided to buy pineapples and hollow them out for drinks. I saw this on All My Children and it just looked like something fun to do. I cut the top off of two pineapples, scoped out the inside, and then prepared the drink. Be careful when cutting out the inside. If you put any holes in the side walls you will have a leak. I scoped the pineapple in a bowl since I needed the juices for the drinks. After they were hollowed I poured guava juice, rum, and topped it with part of the pineapple juice from the pieces I cut out. The only thing I wish I had was an umbrella!


Lighter Mac & Cheese

Tony loves mac & cheese and it is a meal I absolutely refuse to make because of the fat content. In this months Cooking Light magazine they had a lighter version of mac & cheese on the cover. I figured I would give it a try. What is very interesting about this recipe is it calls for butternut squash in place of butter.

I did make a few modifications to this recipe. When Tony and I were in NYC we ate at this expensive French restaurant. Tony got a gourmet mac & cheese with bacon in it. So we decided to add a pound of organic bacon. We cooked it in the microwave until about medium crispiness, chopped it up in to bit size pieces, and placed it over the cooked pasta before adding the sauce on top. I served this meal with roasted broccoli and chicken marinated with a basil & herb oil mixture.

Lighter Mac and Cheese


Amount per serving (before my changes)
Calories: 390
Fat: 10.9g
Saturated fat: 6.1g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.4g
Protein: 19.1g
Carbohydrate: 53.9g
Fiber: 3.2g
Cholesterol: 31mg
Iron: 2.4mg
Sodium: 589mg
Calcium: 403mg

Ingredients
3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided (I used 3/4 cups
1 pound uncooked cavatappi (the curly noodles)
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs) (I ground up croutons)
2 tablespoons chopped fresh parsley


Preparation
1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. (I skipped this step since I used croutons) Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray. - I did not mix the cheese and bread crumbs before spreading on top of the mac & cheese. I spread the bread crumbs on top of the mac & cheese mixture and then topped with the remaining Parmigiano-Reggiano cheese. 2 tablespoons was just not enough of a topping for me so I used about another 1/2 cup.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.