Time for all of us to come together
Another year rolled in and made a grand entrance on all our lives with many new changes hopefully for us and the entire world.
Had we have asked someone five years ago even about what will be taking place in the year 2020 no one would even come close to guessing what is taking place in the entire world today. Not only are we facing the difficulties of the COVID-19 virus and many deaths and many more predicted we also are facing dissension in our government and differences of opinions in politics.
It is actually time for a country to work together and not place everything on politics and making it political. We need to be concentrating and putting all our efforts to how we are going to conquer and control this horrible virus that’s going throughout the world. Hopefully in the near future we will have enough vaccine and enough people will be vaccinated so that we don’t read about the thousands of deaths every day. All the other issues can be solved and worked out if people will work together and learn to get along.
There is one word that we really need to emphasize and that word is “PEACE.”
Need to practice some of the protocol, live life to the fullest, be kind to each other and work together.
We need to erase the word hatred from our vocabulary and replace it with two words, LOVE and KINDNESS.We all need to strive to work in unity and together for the best of our country as we are going through these difficult times.
From the news I understand that this past year is marked as the third worst year in our history as far as so many deaths occurring.
We are just hoping and praying that 2021 is going to be way different than the past year and full of prosperity, health with everything returning to normal.
It is imperative that we get our students back in the classroom for the remote learning has many downfalls in many ways and our students need on hand instruction. I sincerely hope that we all are thinking along the same lines as to what is best for our children and our country so let’s all enter the new year with positive thoughts, understanding for each other and forgiveness.
Let’s hope and pray that we can return to the quality of life of not being shut in or afraid to go out that we have experienced the last seven or eight months.
Below I have some low carb recipes since it’s still January because next month is February and with February comes Valentine’s Day chocolates and that means chocolates recipes. I guarantee you you’re going to like those recipes and to make them plus eat them.
Till next week …
TUNA STEAKS WITH WASABI-COCONUT SAUCE
1 (13 ounce) can unsweetened coconut milk
1 tablespoon wasabi powder
6 (5 ounce) 1 inch thick tuna steaks (ahi or yellowtail sushi grade)
Freshly ground black pepper
1. Mix together the coconut milk and wasabi powder in saucepan using a wire whisk until the wasabi is thoroughly dissolved. Let stand at room temperature for 30 minutes.
2. Bring the coconut-wasabi mixture to a simmer, whisking constantly. Lower heat to medium and reduce mixture to 1 and 1/2 cups. This will take approximately 5 minutes. Add 1/2 teaspoon salt and stir. Remove from heat.
3. Season each side of the tuna steaks with salt and freshly ground black pepper. Place 2 large nonstick skillets and let sit for 1 minute. Reheat the coconut-wasabi sauce gently over low heat. Cut the tuna on the bias into 1/2 inch thick slices, pour the sauce over the fish and serve immediately.
SPANISH STUFFED VEAL CHOPS
4 (10 ounce) 1 inch thick veal rib chops
Salt and freshly ground black pepper to taste
8 ounces Manchego cheese
1/2 cup coarsely chopped pimento-stuffed green olives (3 ounce jar, drained)
1 bunch chervil, leaves chopped
1. Preheat broiler. With a sharp knife, cut a 2 inch wide horizontal pocket in the side of each chop. The pocket should be about 1 and 1/2 to 2 inches deep. Season the chops lightly on each side with salt and freshly ground black pepper.
2. Remove the rind from the cheese and discard. Cut the cheese into 1/4 inch cubes. Place the cheese, olives and chervil in a bowl and lightly season with salt and freshly ground black pepper; toss until evenly mixed.
3. Stuff each chop with about a quarter of the cheese mixture. Secure closed with a toothpick if necessary. Broil for about 3 minutes per side for medium rare. (Increase cooking time by 2 minute increments per side foe each of medium, medium well and well done.) Serve immediately.
BALSAMIC-MARINATED BEEF TENDERLOIN
6 (10 ounce) 1 inch thick beef tenderloin fillets
1/2 cup extra-virgin olive oil, plus extra for grilling
1/2 cup, plus 2 tablespoons balsamic vinegar
2 tablespoons very finely chopped fresh rosemary
Salt and coarsely ground black pepper
1. Place the meat in a shallow casserole dish. Mix together the olive oil, the 2 tablespoons of balsamic vinegar, and the rosemary in a small bowl; pour over the fillets, turning the meat to ensure the steaks are evenly coated. Let marinate in the refrigerator, covered, for 2 hours, turning the fillets after 1 hour.
2. Remove the fillets from marinade. Sprinkle salt and pepper on both sides.
3. Coat a grill pan or saute pan lightly with oil. Preheat the pan until very hot, almost smoking, and cook the fillets for about 3 to 4 minutes on each side for medium rare. (Increase cooking time by 2 minute increments per side for each of medium, medium well and well done.)
4. Place the remaining balsamic vinegar in small saucepan and cook over medium heat until reduced to about half (1/4 cup)
5. Let the fillets sit for a few minutes after they are done cooking, then drizzle with a little of the reduced balsamic vinegar; serve immediately.