Life on Regal-Hill: April 2, 2008
We are just beginning to recover from the flu here at Regal-Hill. I sure hope none of you get it.
It has really been something since we all started out with a really bad cold that didn‚Äôt get better even after taking cold medicine. Then there were terrible headaches with an upset stomach and not wanting to eat and drink. Then, if medicine was taken for the headache, the stomach felt better too but one couldn‚Äôt relax and sleep.
Thinking tomorrow would be better, no one thought it was necessary to see a doctor. Finally, after being up nights and not being able to keep her temperature down, Allegra was taken to a doctor and she was found to have pneumonia. Once she had antibiotics she began to feel better and is slowly on the mend, thankfully.
Oddly enough, I had a checkup coming up so I waited until then to see the doctor. I am now on antibiotics and hopefully, I will be feeling much better soon providing it stops upsetting my stomach, and if I can possibly stop coughing.
Never before have we all been sick at the same time like this. It makes it so difficult to help each other, especially when there is a child sick plus a holiday and a birthday.
People have been very kind to us through the whole ordeal. Phone calls, cards and food have been very welcome. They remind me that I haven‚Äôt been as thoughtful to others who I knew were sick. I hope I can do better in the future.
Hopefully, soon we can celebrate being well again besides a holiday and a birthday,
I failed to mention that March was National Nutrition Month. Now, at the beginning of April I will try to get our thoughts on eating food that is good for us. Probably the easiest way to try to accomplish this is to consider what nutrients there are in whatever we are about to eat and then finish off the meal with a very little bit of sweets.
Consider calories, fat, sugar and sodium but also consider vitamins, minerals, protein and carbohydrate in whatever you are about to eat.
Also remember that not all salads are good for you and not all desserts are bad for you. Sometimes one only needs to modify something you eat often to make it healthier. Try these recipes and feel good about them.
Basil Tomato Fettuccine
Great served with breadsticks and iced tea
4 cups water
7 medium tomatoes (about 2 pounds)
1 teaspoon salt
8 ounces uncooked fettuccine
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup minced fresh basil
1/2 cup minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
In a large saucepan, bring water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove and immediately plunge tomato in ice water.
With a sharp knife, remove tomato peel. Seed tomatoes; dice pulp. Place pulp in a colander over a large bowl; sprinkle with salt. Let stand for one hour.
Cook fettuccine according to package directions. Meanwhile, in a small skillet, saut√© garlic in oil until tender.
In a serving bowl, combine the basil, parsley, pepper and pepper flakes if desired; add tomato pulp. Drain fettuccine; add to tomato mixture; add garlic mixture and toss to coat.
Nutrition facts: 3/4 cup equals 173 calories. 6 g. fat (1 g. saturated fat), 0 cholesterol, 318 mg. Sodium, 26 g. carbohydrate, 3 g. fiber, 5 g. protein.
Yield: 8 servings
Country Woman April/May 2008
Veggie Tuna Burgers
1/4 cup finely chopped onion
1 garlic clove, minced
1 cup each shredded zucchini, yellow summer squash and carrots
1 egg, lightly beaten
2 cups soft whole wheat bread crumbs
1 can (6 ounces) light water-packed tuna, drained and flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon butter
6 hamburger buns, split
6 slices reduced-fat cheddar cheese
6 lettuce leaves
6 slices tomato
In a large nonstick skillet coated with cooking spray, saut√© onion and garlic for one minute. Add the zucchini, yellow squash and carrots; saut√© until tender. Drain and cool to room temperature.
In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-inch patties.
Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato.
Nutrition facts: 1 burger equals 275 calories, 8 g. fat (4 g. saturated fat), 58 mg. Cholesterol, 643 mg. Sodium, 32 g. carbohydrates, 3 g. fiber, 20 g. protein.
Yield: 6 servings
Taste of Home February/March 2008