Answers to January Quiz Plus ... A Recipe For Caponata Stew

Hello there, I hope you enjoyed yesterdays quiz. Many thanks to all those who read the post and special thanks to those who took time to comment.

Did you know the answers? Well, as promised here are the answers to the seven questions. For ease I have repeated the questions ...

Q. If you are born in the first 19 days of January, what star sign are you?
A. Capricorn

Q. January always starts on the same day of the week as which other month? (This question was based on common years and not leap years)

A. October (January begins on the same day of the week as October in common years, and April and July in leap years)

Q. How many days does January have in total?
A. 31

Q. Which Roman God was January named after?
A. Janus

Q. What flower is closely associated with January?
A. Snowdrop

Q. Before January was added to the calendar, how many months were there?
A. 10

Q. Which city’s name translates to ‘River of January’?
A. Rio de Janeiro

How did you do? Before I researched the answers I knew six 😊

... and now on to a tasty recipe suggestion, which you may wish to try.

Caponata - Sicilian Aubergine (Eggplant) Stew

A tasty dish, "hailing from Sicily, this vegetarian and vegan-friendly aubergine (eggplant) stew is packed with tomatoes, olives, capers and sultanas. A blend of sugar, garlic and white wine vinegar gives it a unique sweet-sour flavour that coats the vegetables like a salad dressing, bringing out the natural sweetness of the dish. This caponata recipe is delicious warm or served at room temperature slathered onto crunchy crostini".

Ingredients
Serves Six

2 aubergines (eggplants), cut into chunks

2 tbsp. light olive oil
5 celery sticks, cut into chunks
5 tbsp. olive oil
2 red onions, chopped
227g tin chopped tomatoes
250g cherry tomatoes
3 garlic cloves, sliced
1 tbsp. sugar
4 tbsp. white wine vinegar
4 tbsp. capers
100g green olives
2 tbsp. sultanas
2 tbsp. pine nuts
handful fresh basil leaves
crostini, to serve

Method
1. Preheat the oven to gas 3, 170°C, fan 150°C.
2. Heat the oil in a large pan. Add the aubergine in batches and fry until golden.
3. Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hr, until softened and golden.
4. Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed.5. Scatter the pine nuts and basil over the veg and serve with crostini.

Each serving
Carbohydrate 13.9g Protein 3.6g Fibre 2.1g Fat 19g
From an original idea here

Please see these recipe suggestions for low carb bread choices here and here

A variety of articles and recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan