tag:blogger.com,1999:blog-28525337979424945532024-03-05T20:03:22.642-05:00The Foodie SpotLisahttp://www.blogger.com/profile/06514073445374179373noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-2852533797942494553.post-74071962225473348572011-12-16T11:43:00.017-05:002011-12-16T12:13:36.076-05:00Baked Potato Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJgo1otbCv5fv9YWQidJfQ1gbt_0UhGM6K3ZfjoI1TE4lJ5piHW0Bx43SBA5ZVy7GoyvYNixhSj9u6SkRmKY6l1gWipmKd36f5X6THCd5hrPJn-oy2V9rV_TcW8GyP305HEAbaMWGjrrn/s1600/IMG_4122.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJgo1otbCv5fv9YWQidJfQ1gbt_0UhGM6K3ZfjoI1TE4lJ5piHW0Bx43SBA5ZVy7GoyvYNixhSj9u6SkRmKY6l1gWipmKd36f5X6THCd5hrPJn-oy2V9rV_TcW8GyP305HEAbaMWGjrrn/s400/IMG_4122.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686768622494064466" /></a><br /><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><b>Baked Potato Soup</b></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">4 medium to large baking potatoes</span></div><div><div><span class="Apple-style-span" style="font-family:georgia;color:#333333;"><span class="Apple-style-span" style="line-height: 24px;font-size:100%;">3 cups reserved potato water<br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><p style="color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">2 Tbsp. <a href="http://www.mywildtree.com/shop/productdetail.aspx?prod=10758">Wildtree beef</a> or <a href="http://www.mywildtree.com/shop/productdetail.aspx?prod=10756">chicken bouillon</a> </p><p style="color: rgb(51, 51, 51); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><br /></p></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;">1 medium yellow onion, chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">2 stalks celery, chopped</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">1/3 cup butter</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">2/3 cup flour</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">2 cups milk</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">dash of celery seed</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">1 tsp. salt</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">1/4 tsp. ground pepper</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;font-size:100%;">8 oz. light sour cream</span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;">1 serving prepared <a href="http://www.mywildtree.com/shop/productdetail.aspx?prod=10687">Wildtree Kids Cheez Blend</a></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;"> (1/4 cup blend with 1/4 cup milk)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span><span class="Apple-style-span" style="font-family:georgia;"></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;"></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 24px; font-family:georgia;">Garnish: sour cream, shredded cheese, bacon, green onions</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "> </p></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span><em><br /></em></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span><em><br /></em></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span><em>How to Make It:</em></span></p><ol style="padding-top: 0px; padding-right: 10px; padding-bottom: 0px; padding-left: 25px; "><li><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span>Wash and chop unpeeled potatoes into bite-sized pieces. Boil in a large pot until tender. Drain, reserving 3 cups of the water.</span></p></li><li><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span>Mix 2 Tbsp. bouillon with the reserved potato water.</span></p></li><li><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span>In a deep saucepan melt butter and then add chopped onions and celery. Cook until tender. Add flour, salt, pepper, and celery seed and stir to combine. Add milk; stirring well.</span></p></li><li><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><span>Pour sauce into the large pot. Add the potatoes and bouillon. Add more milk, if necessary, to desired thickness (will thicken upon cooking). Add sour cream and the prepared Kids Cheese Blend. Stir well.</span></p></li><li><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">Simmer for 2 hours, making sure everything is tender. Serve. Garnish with sour cream, cheese, bacon, and/or green onions.</p></li></ol></span></span></span><div><br /></div></div></div>Brittanyhttp://www.blogger.com/profile/06001147614760996846noreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-48920042382921344752011-01-26T16:00:00.000-05:002011-01-26T16:00:27.634-05:00Banana Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS52kFjuNs_rG5PYcRLsMPUuEbjrSo66MsKCi8Au9K2EvT5blqRcSfq_yNTmVWUQP9u_ATDIzYc9P8LDf5z0z3yIyr302FwgRbPa489fqKtFyxKeiNgO9yFXi0r2akEVWcQEaN6ltPeDk/s1600/Banana_Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS52kFjuNs_rG5PYcRLsMPUuEbjrSo66MsKCi8Au9K2EvT5blqRcSfq_yNTmVWUQP9u_ATDIzYc9P8LDf5z0z3yIyr302FwgRbPa489fqKtFyxKeiNgO9yFXi0r2akEVWcQEaN6ltPeDk/s400/Banana_Cookies.jpg" width="400" /></a></div>On this fine snowy day we made some rather YUM cookies! We haven't been all that good at our banana consumption lately and I needed something <i>other than</i> banana bread to make with those almost black bananas. The aroma from these cookies now fills the house...and I want it to stay. I'll keep <a href="http://allrecipes.com/Recipe/Banana-Oatmeal-Cookies-II/Detail.aspx">this recipe</a> in my *favorites* stack...the cookies weren't dry and had a great texture. And most of all the kids love them!<br />
<br />
<b><br />
</b><br />
<b>What you need:</b><br />
<br />
<br />
3/4 cup shortening (I use butter flavor)<br />
1 cup packed brown sugar<br />
1 egg<br />
1/2 cup mashed ripe banana<br />
1 teaspoon vanilla extract<br />
1 cup all-purpose flour<br />
1/2 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
3 cups rolled oats<br />
1/2 cup chopped walnuts<br />
<br />
<b>What to do:</b><br />
<br />
<ol><li>Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.</li>
<li>In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.</li>
<li>Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.</li>
</ol><br />
<br />
<b><i>*Lisa changes: I added more banana, cut the sugar, and omitted the chopped walnuts.</i></b><br />
<b><i> I might add golden raisins next time.</i></b>Lisahttp://www.blogger.com/profile/06514073445374179373noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-50566016048611050632011-01-09T15:15:00.005-05:002011-01-09T15:47:35.789-05:00Classic ChiliWell, I have to admit something. I have been slacking in the posting department because...well....I can't seem to remember to take a photo before we eat all of whatever it is I've made. (The photo I used is courtesy of Better Home & Gardens, where the recipe came from in the first place.)<br /><br />I make this chili every few weeks and every time it seems to vanish before I blink! So it must be good, right? It is! I wanted a "normal" chili recipe that didn't call for ingredients like cinnamon or beer, and this one is primo! The recipe below is doubled (except for the beans). Trust me. Just go ahead and double it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-W2SQPHt2RbG6lKminI74mw1Rcf0YsB08EqtqnB59tfOxoDAEd9YXSKW1pBED3E_wtWr0tMNr4la7iKDxFODDH1DVNt33mX-Lcyk3joiquKUWCB5L5mOfU8bdzEFl8lIFxFlwTIGeTI/s1600/l_R106756.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn-W2SQPHt2RbG6lKminI74mw1Rcf0YsB08EqtqnB59tfOxoDAEd9YXSKW1pBED3E_wtWr0tMNr4la7iKDxFODDH1DVNt33mX-Lcyk3joiquKUWCB5L5mOfU8bdzEFl8lIFxFlwTIGeTI/s400/l_R106756.jpg" alt="" id="BLOGGER_PHOTO_ID_5560284259136443554" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">Classic Chili</span><br /><br />2 lbs. ground beef (for the best flavor I use 1 lb. 93/7 and 1 lb. 80/20)<br />1 large or 2 small green peppers, chopped (1 cup)<br />1 cup chopped yellow onion<br />8 cloves of garlic, minced<br />2 15-oz. cans tomato sauce<br />2 14.5-oz. cans diced tomatoes, undrained<br />1 15-0z. can dark red kidney beans, rinsed and drained<br />4-6 tsp. <a href="http://www.mywildtree.com/shop/productdetail.aspx?prod=10576">Leslie's Chili Mix</a> or chili powder<br />1 tsp. salt<br />1 tsp. dried basil, crushed<br />1/2 tsp. ground black pepper<strong></strong><strong></strong><br /><br />Optional toppings: corn chips, shredded cheese, onion, sour cream<br /><br />1) In a large pot cook the beef, onion, green pepper, and garlic until meat is done. Drain.<br />2) Add all other ingredients and simmer at least 1 1/2 hours for best flavor. Serve with cornbread, if desired, and any toppings.Brittanyhttp://www.blogger.com/profile/06001147614760996846noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-63971673825495054082010-09-29T15:34:00.002-04:002010-09-29T15:58:25.962-04:00Homemade yogurt and granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdSK4OWJZHIBvSF6bq6op9zHz-GmwBz0H5uznuxfxfa1gPzgNEVeXdV2HTlV8CRqgvsRbjFLghIi6D1TFeh_7EmcahLMDzTz2FXWoW7-_Ex0j5J3ma0_g3apYvY383Ne64Rt4BLDcN85Z/s1600/IMG_4585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdSK4OWJZHIBvSF6bq6op9zHz-GmwBz0H5uznuxfxfa1gPzgNEVeXdV2HTlV8CRqgvsRbjFLghIi6D1TFeh_7EmcahLMDzTz2FXWoW7-_Ex0j5J3ma0_g3apYvY383Ne64Rt4BLDcN85Z/s400/IMG_4585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522427111427346642" /></a><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Here's a healthy, 100% homemade snack or breakfast dish you can make for your family:</span></span></b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> Greek yogurt with granola. Add fresh fruit (or leave it out). Drizzle on some honey (or don't). Make your yogurt nice and thick (or leave it a bit thinner). Make the granola as nutty as you desire (or keep those nasty nuts outta there). </span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Do you get the idea? This is completely customizable; you can make yogurt and granola just the way you like it. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I have only made yogurt once, but it turned out perfect the first time, so I wanted to share the recipe with you!</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Yogurt {crockpot}</span></span></b></div><div><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">8 cups whole milk</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 cup (or less) dry milk powder</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup plain yogurt (this is your "starter")</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Pour milk into a 5-qt crockpot and cook on low for 2 hours and 45 minutes. (If using a 2- or 3-qt crockpot, cook for 2 hours and 30 minutes. Turn off crockpot and unplug it for 3 hours (this allows the milk to cool down enough to make sure the starter won't be killed by too much heat.) </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Take 1-2 cups of the warm milk and stir in the dry milk powder and yogurt starter until completely combined. Then whisk this mixture back into the crockpot of warm milk. Replace the lid and wrap 2 thick bathtowels around the crockpot. Let it sit for 8-12 hours (this is the culturing process). </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">If you want thick, Greek yogurt, pour your yogurt into a cheesecloth-lined fine-mesh strainer set over a bowl. Place a bowl on top of the yogurt to apply pressure to the yogurt as it strains. Place in the refrigerator while it strains. Strain as much or as little as you like! (I strained mine for about 2-3 hours and it turned out about the same consistency as the Greek yogurt I buy at Trader Joe's. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">For the best consistency, refrigerate overnight before eating. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Granola</span></span></b></div><div><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">3 cups old-fashioned/rolled oats</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 cup walnuts, chopped coarse</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup unsweetened shredded coconut</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup slivered almonds</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup sesame seeds</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup safflower oil (or other vegetable oil)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup maple syrup</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/4 cup honey</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup dried cranberries</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup dried Montmorency cherries</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Preheat oven to 325 degrees. In a large bowl, combine oats, nuts, coconut, and sesame seeds. In a small saucepan, combine oil, maple syrup and honey and heat until warm. Pour over dry ingredients and mix well. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Spread evenly onto a foil-lined baking sheet and bake for about 15 minutes, stirring every 5 minutes. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Remove from oven and sprinkle dried fruit over the surface. (If you want larger clumps, press granola tightly down against baking sheet; this will help it dry into larger pieces.) </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Keep granola in an airtight container for up to seven days. I usually make a double batch, divide the resulting amount into four ziploc bags, and freeze three of the bags. It freezes wonderfully!</span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-14531420704084704342010-09-24T14:00:00.006-04:002010-09-24T14:12:05.945-04:00Baked Oatmeal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAP8Nf_8ItAi07mNDfWxsyhBzRq7o9eubp_qQmHEzSQ_ldQNB-txLttxb_ywngsKfdANkgfGHjtUExqQfdQWHK8Uc3gFdEomM7AFrM6LZxfXeAJ6FdiYaXEIfEGEMHj4uFIaslDfEFfV_/s1600/bakedoatmeal.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAP8Nf_8ItAi07mNDfWxsyhBzRq7o9eubp_qQmHEzSQ_ldQNB-txLttxb_ywngsKfdANkgfGHjtUExqQfdQWHK8Uc3gFdEomM7AFrM6LZxfXeAJ6FdiYaXEIfEGEMHj4uFIaslDfEFfV_/s400/bakedoatmeal.JPG" alt="" id="BLOGGER_PHOTO_ID_5520543477754729746" border="0" /></a><span style="color: rgb(153, 153, 153);font-family:georgia;font-size:100%;" ><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" ><span style="font-weight: bold;"><br /></span>Now that autumn is <span style="font-style: italic;">finally </span>here (YAY!) it's time to start breaking out the baked oatmeal on a regular basis. I love it because it's quick, healthy, and delicious. Let the kids pick what they want to put in it, experimenting with various fruits and/or nuts. I have also included a recipe for apple-cinnamon topping, which is delightful. <span style="font-weight: bold;"><br /><br /></span><span style="font-style: italic; font-weight: bold;">BAKED OATMEAL</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />3 cups old-fashioned oats<br />4 1/2 cups boiling water<br />2 eggs<br />1/2 cup light brown sugar or 1/4 cup maple syrup<br />2 tsp. baking powder<br />1 tsp. salt<br />1/2 tsp. cinnamon<br />1/2 cup milk<br />1 tsp. vanilla<br />1/2 cup oil (for a healthier version I fill the measuring cup most of the way with mashed banana first. You can also use applesauce of pumpkin puree.)<br />1/2 cup chopped nuts, raisins, or other fruit<br /><br /><br /><span style="font-weight: bold;">How to Make It:</span><br /><br />1) Mix oatmeal and boiling water in a large bowl. Let stand 15 minutes.<br />2) Add all other ingredients. Mix well.<br />3) Spread in greased 9x13 pan.<br />4) Bake at 350 degrees for 30-40 minutes or until knife inserted in center comes out clean.<br />5) Serve warm with either fruit, nuts, milk, sugar, or apple-cinnamon topping.<br /><br /><br /><span style="font-weight: bold;">Apple-Cinnamon Topping</span><br /><br />1 1/2 cups water<br />1/2 - 3/4 cups sugar (depending on sweetness desired)<br />1 tsp. cinnamon<br />3 cups apples, peeled and cubed<br />2 Tbsp. cornstarch dissolved in 1/4 cup water<br /><br />1) Heat water, sugar, and cinnamon together in a small pot.<br />2) Add sliced apples.<br />3) Cook slowly for 5 minutes or until apples are tender.<br />4) Thicken with cornstarch and water mixture. Cook until thickened.<br />5) Serve warm over baked oatmeal. </span></span>Brittanyhttp://www.blogger.com/profile/06001147614760996846noreply@blogger.com3tag:blogger.com,1999:blog-2852533797942494553.post-143259389483363572010-09-23T23:23:00.000-04:002010-09-23T23:23:05.715-04:00Turtles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbMd4OnKe_rTj25QY2qAkJU2tumj54wxPUFTNwHhWM4zej_NQbIs53UhlCXVN2YfeC_AZNH5Ny-XsRtNpPbVtzpbiGAN9TyUwr0ExJSvG70BSvJUFXTQPhGqouuORqxAjgJgpkTMBpL4/s1600/_MG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbMd4OnKe_rTj25QY2qAkJU2tumj54wxPUFTNwHhWM4zej_NQbIs53UhlCXVN2YfeC_AZNH5Ny-XsRtNpPbVtzpbiGAN9TyUwr0ExJSvG70BSvJUFXTQPhGqouuORqxAjgJgpkTMBpL4/s320/_MG_0076.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Every good cook has a go-to dessert up their sleeve: something quick to make, something that doesn't require much thought or preparation to whip up, something that <i><b>always </b></i>turns out well. This cookie bar is mine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's what you need and what you do:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 c. flour</div><div class="separator" style="clear: both; text-align: left;">1 c. light brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 c. butter</div><div class="separator" style="clear: both; text-align: left;">Mix together until crumbly. Pat firmly into a 9 x 13 glass dish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 & 1/4 c. pecan halves</div><div class="separator" style="clear: both; text-align: left;">Place evenly over crust.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 c. brown sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 c. butter or margarine</div><div class="separator" style="clear: both; text-align: left;">Heat in saucepan, and boil 1 minute, stirring constantly. Pour evenly over pecan crust, and bake at 325 degrees for 20 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 c. chocolate chips</div><div class="separator" style="clear: both; text-align: left;">Sprinkle over hot bars immediately after removing from oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let set 2 minutes to soften, then swirl as they melt, leaving some whole. Do not spread smooth. Cool and cut into bars.</div><div class="separator" style="clear: both; text-align: left;">~ from <i>Mennonite Country-Style Recipes</i> by Esther Shank</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy sweet-tooth satisfying!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>To a child, a balanced diet is a cookie in each hand.</b></div><div class="separator" style="clear: both; text-align: center;"><b>~ from </b><i><b>Country Home Cooking</b></i></div><div class="separator" style="clear: both; text-align: center;"><b>by Marjorie Rohrer</b></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-89633330359822345412010-09-22T13:40:00.002-04:002010-09-22T13:50:03.508-04:00Chicken and Leek Stroganoff<a href="http://www.amazon.com/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596/ref=sr_1_1?s=books&ie=UTF8&qid=1285175243&sr=1-1"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkbkpy62tL3A-1O7hn2VLL3HhHgmy_DC2oV8ZeQBq3S5jpu32OK12EDaSCE8iyZzhsdKLF_YRu01T4Tey6wiC_DYpf5ytybiZK955fCezhPYMQ-b6OE5ZQybfxaLlo8vp8EpiScN9vzo/s1600/jamie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkbkpy62tL3A-1O7hn2VLL3HhHgmy_DC2oV8ZeQBq3S5jpu32OK12EDaSCE8iyZzhsdKLF_YRu01T4Tey6wiC_DYpf5ytybiZK955fCezhPYMQ-b6OE5ZQybfxaLlo8vp8EpiScN9vzo/s400/jamie1.jpg" width="267" /></a></div>Cooking food from scratch — that's what I like to do. Although I haven't been good at keeping things fresh lately...but small steps will help me get back into my cooking groove.<br />
<br />
I recently found my groove when I picked up <a href="http://www.amazon.com/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596/ref=sr_1_1?s=books&ie=UTF8&qid=1285175243&sr=1-1">this cookbook</a>. After flipping through it I immediately felt inspired and ready to get back into the game. Jamie Oliver is our real-life Ratatouille's Gusteau "Anyone can cook!" His recipes are easy and fresh = healthy. I don't think I'll be rifling through cookbooks for awhile dreaming of the perfect dinner...<i>this</i> cookbook will do.<br />
<br />
My first recipe was for Chicken and Leek Stroganoff and we loved it...I've made it twice actually (it's so easy to prepare). <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiCcrvsl6drBvI-sQjeD85tszHEGsWVVffr8toGkP-tzKRopc_6LOH8Xh8x3UoS2sTOlvpE4dzpstfrBGnuj569kM_AAbY8voE0q9e29AAhcIG023a-zPHmgZ_3P6Cdg0C-wbOETJzAU/s1600/jamie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiCcrvsl6drBvI-sQjeD85tszHEGsWVVffr8toGkP-tzKRopc_6LOH8Xh8x3UoS2sTOlvpE4dzpstfrBGnuj569kM_AAbY8voE0q9e29AAhcIG023a-zPHmgZ_3P6Cdg0C-wbOETJzAU/s400/jamie2.jpg" width="400" /></a></div><b><br />
What You'll Need</b><br />
<br />
sea salt <br />
1/4 cup long grain or basmati rice (I used basmati)<br />
1 large leek <br />
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms) <br />
2 chicken breasts <br />
olive oil <br />
a pat of butter <br />
a glass of white wine <br />
freshly ground black pepper <br />
a bunch of fresh parsley <br />
1 3/4 cups heavy cream <br />
1 lemon (I tried both lime and lemon and found that lime added a better flavor)<br />
<b><br />
<br />
<b>What To Do</b><br />
<br />
</b><br />
<ol><li><b>Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.</b></li>
<li><b>Cut both ends off the leek, quarter lengthwise, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little finger-size pieces.</b></li>
<li><b>Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. </b></li>
<li><b>Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.</b></li>
<li><b>Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.</b></li>
</ol>Lisahttp://www.blogger.com/profile/06514073445374179373noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-18931665533496358842010-09-16T23:16:00.003-04:002010-09-16T23:46:02.477-04:00The joys of a well-stocked freezer<div style="text-align: left;"><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">A few weeks ago, I was feeling the crunch.</span></span></b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"> The 4-6 p.m. crunch, in which my toddler is at her neediest, the dog is begging to be walked and fed, the phone is ringing, and my husband is getting home and trying to accomplish some basic home improvement tasks. And of course, there's dinner -- something that we take very seriously around here. We don't eat out, and -- with the exception of the Indian entrées from Trader Joe's -- we don't do processed food.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">So I decided to go against some of my beliefs about how fresh, healthy food is supposed to be prepared the day you eat it . . . and I checked this book out of the library.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaML4as048lhlmd_PLVUi8Bd2ZYtTNVVBUfVFh3zCbWPyRSczc-G2eLNW_pbZ4cUB995ngTOrTll2qiXWdLEBxfgJR81RuQMRRv_utQ2mEbN5JHPLRkNYkRFZDZA9AQLb_EjGYFTtEMK0/s400/index.aspx.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5517717815210108866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 305px; height: 400px; " /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">And my life changed.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">(For the better.)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Now, you might be thinking, "But it's just going to be casseroles, right? I can't feed my family casseroles every day." I understand; I could never do that, either. This book offers a surprisingly varied menu of recipes, only some of which are actually casseroles. Waiting for me in my freezer right now are: four different chicken entrees, an enchilada bake, feta-spinach rolls, honey-spice pork kabobs, and vegetable chili. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">I'm not pulling out a freezer meal every day. But it's so nice to have all these entrées ready to go -- just in case I can't pull off dinner, or I get sick, or in case a neighbor has an emergency appendectomy and I want to take dinner to her family. Or in case I just want to relax and play with my little girl and keep the kitchen clean. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">It does take time to prepare these meals; they use the same fresh ingredients that I usually cook with, just in larger quantities. But I find that afternoon naptimes are usually long enough to put 3-6 meals in the freezer, depending on how involved they are. Plus, for me at least, it is easier to free up a Saturday and cook all day than it is to cook every night, six days a week. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Recently, my friend and I gathered at my house on a Saturday morning for a cooking marathon. Our husbands watched the kids and within seven hours we had cooked and packaged 37 meals and cleaned up after ourselves. This may seem like a lot of time spent cooking. But on average, this means that we prepared 5.2 meals per hour, which is more efficient than I could ever dream to be otherwise. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Prior to our cooking marathon, my friend went on a bit of a shopping spree at a warehouse club. Again, this took time and effort -- but again, the savings were worth it. Including the ziplocs and foil pans and extra pantry ingredients that we continue to use weeks later, we spent an average of $7 for each dish (feeding 4-8 people*). Not bad. </span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">The dinnertime rush doesn't have to be so stressful, I've learned. This book (and the general concept behind it) has really helped me to eliminate this rush and I hope you find similar ways to cut the stress at this time of day. </span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" >*A note about serving sizes: </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" >Fix, Freeze, Feast </span></span></i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" >assumes that you are feeding teenage farmhands who must each consume upwards of 3/4 of a pound of meat at each meal. No, not really -- but we felt that the meat portions were overly generous for our families. So, instead of dividing our meals into three entrées, we often divided them into four or six to better serve our families' needs. If you have a large family, or are feeding ravenous teenagers, the portion sizes in this book are for you. </span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com2tag:blogger.com,1999:blog-2852533797942494553.post-39556561017740960412010-09-09T08:41:00.000-04:002010-09-09T08:41:35.523-04:00Black Bean and Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbisAhzSa7drutApm_JKRrZBnjlZMWzoyMf-T8riNOzuJ4rleSX1rS8k7QLQJPP4YNt4Doof_6Lm0ZAxudcmvB3hClv3XwIyNpjgOXe4nodQHsLdjxYxhE-vltzQMwKUUka6rZekGUJg/s1600/_MG_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbisAhzSa7drutApm_JKRrZBnjlZMWzoyMf-T8riNOzuJ4rleSX1rS8k7QLQJPP4YNt4Doof_6Lm0ZAxudcmvB3hClv3XwIyNpjgOXe4nodQHsLdjxYxhE-vltzQMwKUUka6rZekGUJg/s320/_MG_0083.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Back in February,<a href="http://thefoodiespot.blogspot.com/2010/02/corn-salad.html"> my first recipe</a> for The Foodie Spot was one for Corn Salad. Here is another take on corn salad, and I must admit that I personally like this one even better. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">What You Need</span></div><div class="separator" style="clear: both; text-align: left;">1 can (19 oz.) black beans, rinsed and drained</div><div class="separator" style="clear: both; text-align: left;">1 can (11 oz.) corn, drained</div><div class="separator" style="clear: both; text-align: left;">1 c. chopped tomatoes</div><div class="separator" style="clear: both; text-align: left;">1/2 c. chopped red onion</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. chopped cilantro</div><div class="separator" style="clear: both; text-align: left;">1/2 c. ranch dressing</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">What You Do</span></div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients. Chill. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's it! An easy, delicious side dish that pairs well with so many main dishes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy pairing!</div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><b>Beans are highly nutritious and satisfying, they can also be delicious if and when properly prepared, and they possess over all vegetables the great advantage of being just as good, if not better, when kept waiting, an advantage in the case of people whose disposition or occupation makes it difficult for them to be punctual at mealtime.</b></div><div class="separator" style="clear: both; text-align: center;"><b>~ Andre Simon (1877-1970),</b></div><div class="separator" style="clear: both; text-align: center;"><b>in <i>The Concise Encyclopedia of Gastronomy</i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-87835882040176299592010-09-08T21:58:00.007-04:002010-09-09T09:30:12.286-04:00Butternut and bacon soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyis3YHvj9rRrUlTOsY4L44NPgMAU_C4d9VDG7RMx4mgidf-aJK94KdIf6ckNAKGth0WRgR4u7nZaHUSRKPPL0wPN0jAUkzA7gmrK9XX6BwhWVRb0wozVFX5iDQGS05BUPByvlgaJT6SqS/s1600/IMG_4540.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyis3YHvj9rRrUlTOsY4L44NPgMAU_C4d9VDG7RMx4mgidf-aJK94KdIf6ckNAKGth0WRgR4u7nZaHUSRKPPL0wPN0jAUkzA7gmrK9XX6BwhWVRb0wozVFX5iDQGS05BUPByvlgaJT6SqS/s400/IMG_4540.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5514905323091289922" /></a><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Last week, my mother-in-law sent me home with a gorgeous box of vegetables from her garden.</span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> There were peppers and eggplants, those staples of late summer from which my husband made the most wonderful ratatouille. And below those purple and green gems lay the hardier, firmer fruits of autumn: squash. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Acorn and butternut, we have been waiting for you all summer. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Last night, I officially welcomed fall into our home with a dinner of butternut and bacon soup (and grilled cheese on the side). You can, too! As long as the winter squash purée is already prepared, you can whip up this soup in less than 30 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:large;">Butternut and bacon soup</span></span></b></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">8 ounces bacon, cut into 1/2-inch pieces</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 large onion, minced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 cups butternut squash purée (canned is fine here, but you may need to add more stock)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 cups chicken broth (or more, as needed)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">8-10 ounces chopped frozen kale (use lots of fresh kale if you have it; I only had frozen kale)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 sprig rosemary, leaves removed and torn or chopped roughly</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">In a saucepan or dutch oven (it doesn't need to be huge, but something with a heavy bottom is preferable), fry the bacon until crispy. This usually takes 5 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">While the bacon is frying, mince the onion. Remove the crispy bacon bits and set them aside on a paper towel-lined plate. Drain all but a tablespoon of the bacon fat and add the onions to the pot. Sauté until softened, 4-5 minutes. [Note: if you're using fresh kale, you'll want to add it here and make sure it's wilted before you continue.]</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add butternut purée and chicken stock. If soup is too thick, add additional stock until you reach the desired consistency. Bring to a boil, then add frozen kale. Bring to a boil, then turn off the heat and serve this steamy soup topped with bacon bits.</span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com2tag:blogger.com,1999:blog-2852533797942494553.post-48231293622649991862010-08-27T17:41:00.000-04:002010-08-27T17:41:13.369-04:00Quesadillas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2qowPOzMWoIdZ9ZGwnmHCmn8qzavwSuQIv5Zzg-X19rRov_g2KZol52c1fHuO_3SPzIb73xF95kICgsLrbZQ_Dr0uxh0GE361T9eVopkOfKGHRo0S6fHWlR8x6BtQ-pQ9UqalNc44uc/s1600/_MG_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2qowPOzMWoIdZ9ZGwnmHCmn8qzavwSuQIv5Zzg-X19rRov_g2KZol52c1fHuO_3SPzIb73xF95kICgsLrbZQ_Dr0uxh0GE361T9eVopkOfKGHRo0S6fHWlR8x6BtQ-pQ9UqalNc44uc/s320/_MG_0067.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Whenever I think of quesadillas, I remember my friend Christy. Sitting in her home in San Diego one day, I watched her whip up some quesadillas for her young daughters. Before that, I (being from a rural area of Virginia) thought that quesadillas were something complicated that restaurants made: not people in their own home. But when I saw her do it, I thought, "That's as easy as making a grilled cheese sandwich!" And it is <i>(that easy)</i> because it is <i>(a grilled cheese sandwich)</i>. It just uses tortillas instead of bread. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make a quesadilla, I...</div><div class="separator" style="clear: both; text-align: left;">1. heat a frying pan and put a nice pat of butter in it</div><div class="separator" style="clear: both; text-align: left;">2. as that melts, put a tortilla (flour or corn, take your pick) in the pan</div><div class="separator" style="clear: both; text-align: left;">3. add a <b>generous </b>(because you can never have too much <i>queso</i>) amount of cheese (I like Costco's shredded Mexican cheese blend, but any ol' cheese will work)</div><div class="separator" style="clear: both; text-align: left;">4. add anything else you want...this is where it gets fun...you could use tomatoes, black olives, onions (white, red, green, yellow, whatever), cilantro, corn, black beans, kidney beans, take-your-pick beans, jalapenos (or any other hot pepper, depending on your preference), leftover chicken, leftover hamburger, leftover steak, I even used leftover lamb last evening since we have any abundance of lamb right now from the sheep my husband butchered recently (with the meat, I've found it easiest to make sure it's shredded or bite-size before putting it in the quesadilla)...really, the sky's the limit with this</div><div class="separator" style="clear: both; text-align: left;">5. put another tortilla on top</div><div class="separator" style="clear: both; text-align: left;">6. add some butter on top of that</div><div class="separator" style="clear: both; text-align: left;">7. when the bottom tortilla gets nicely browned, the cheese will probably have started to melt beautifully, and it's time to turn it over (which is the hardest part)...I use a big spatula--and my fingers--but even still, I don't always do it "perfectly"...that's OK--a little mess never ruined a quesadilla :)</div><div class="separator" style="clear: both; text-align: left;">8. brown the other side a little, make sure everything is heated through, slide it onto a plate, use a pizza cutter to slice it, and...</div><div class="separator" style="clear: both; text-align: left;">9. dig in!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I like to serve this with salsa and sour cream to dip the quesadilla wedges into. That, combined with Sun Chips and baby carrots, made a delicious meal for my family that required exactly the amount of prep time I had last night: not much at all!! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy Mexican-food feasting (even if it is Mexican with a touch of Virginia country)! ;-)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Every region has its own Mexican food, and they're very chauvinistic--they believe their food is the real Mexican food.</b></div><div class="separator" style="clear: both; text-align: center;"><b>~ Russ Parson</b></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-76505442164957129202010-08-26T09:15:00.008-04:002010-08-26T09:51:21.278-04:00Roasted eggplants with spring onions<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0W7USTjoVhd9nvroNMIS81DzYKI0t9bFsrRCnT0sfdEpp00YOuGM_7DGjX7rmCSWPBvTb4W5ZuwipRyvLBHzpY4g-I-V0ovDmDimuwQEfleBkJj2DLfTy6WTVDNVcn3GqDx-0RNi1KHy/s400/IMG_4406.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509712163957705154" /></div><span class="Apple-style-span" style="font-family:arial;"><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:small;">We grew eggplants for the very first time this year -- in a five-gallon bucket!</span></b><span class="Apple-style-span" style="font-size:small;"> The plant itself is beautiful, with its broad, purple-veined leaves, and we've been amazed at how much our little plant, with only five gallons of soil to sustain its roots, can produce. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWPoO10i0-pjBvh_xbeQm_BdHLwALvQQF6gQ0vf6DyUfn6diQCyiD9716LunkxDPhV7kzzEWj4HIBw6ej2ah37ub6v1MOkBp6WfLXQ7cvXJFnoE5kWLAQda1zNV7rIUIWAxXZS40ugGxK/s400/IMG_4183.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509712303435586434" /></span><i><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" style="font-size:x-small;"><div style="text-align: center; display: inline !important; "><span class="Apple-style-span" style="font-style: normal; font-size:16px;"><i><span class="Apple-style-span" style="font-size:x-small;">an eggplant blossom in July</span></i></span></div></span></i></span></div></i></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Here's a dish we recently prepared with the bounty of our modest container garden. It's a variation on a recipe from </span><i><span class="Apple-style-span" style="font-size:small;">Best-Ever Curry Cookbook</span></i><span class="Apple-style-span" style="font-size:small;"> by Mridula Baljekar. I've modified the original version to allow for Asian eggplants. I also substituted olive oil for vegetable oil, yellow mustard seeds for black, and some random kind of hot pepper growing in my backyard for the red chili pepper. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Served over brown jasmine rice, it was delicious and nourishing.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxp-PWCR91XrOttXkpL1LvzKCY0tBDHDeeGrPQ60GkmuKDKtpbFhpOPvKDvvtt7r6FvYPkDmEvS6904IqMq2WMJEIRaSTQiWOWLDNOFwdBC69gg2GokOfHkHQ17bfelrSErBcUDFs7qKs/s400/IMG_4468.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509712898915066770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><b><span class="Apple-style-span" style="font-size:large;">Roasted eggplants with spring onions</span></b></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Serves 4</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Brown jasmine rice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 large eggplants (or 5 of the small, long Asian variety)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 Tbsp. olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 tsp. yellow mustard seeds</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 large bunch spring onions (bigger is actually better in this case), finely sliced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 oz. button mushrooms, halved</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 garlic cloves, crushed</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 fresh red chili (or equivalent amount of any hot pepper you have on hand)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 tsp. chili powder</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tsp. ground cumin</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tsp. ground coriander</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 tsp. ground turmeric</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tsp. salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">14.5 oz. can diced tomatoes</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 Tbsp. chopped fresh cilantro, plus a few extra sprigs to garnish</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">*Note: brown jasmine rice takes a while (40-45 minutes) to cook, so you might want to start the rice ahead of the rest of the dish*</span></span></i></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1. Preheat the oven to 400 degrees. Place eggplants on a baking sheet and brush with 2 Tbsp. of the oil. Prick each one with a fork, then roast until soft (about 15 minutes for the small Asian variety; 30-35 minutes for large conventional eggplants).</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2. Meanwhile, heat the remaining oil and the mustard seeds in a large skillet for about 2 minutes on medium-high heat (the seeds may start to splutter). Add the onions, mushrooms, garlic, and chili pepper, and stir fry for 3-4 minutes. Add the tomatoes, lower the heat and simmer for 5 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3. While the tomatoes are simmering, cut the eggplants in half and scoop out the soft flesh into a bowl. Mash the flesh with a fork. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4. Add the eggplant flesh to the pan with the chopped cilantro. Bring to a boil and simmer for five minutes until the sauce thickens. Serve over brown jasmine rice, garnished with cilantro. </span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com2tag:blogger.com,1999:blog-2852533797942494553.post-50036950003772437132010-08-13T22:04:00.002-04:002010-08-13T22:41:48.782-04:00Santa Fe Chicken Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGMFUO7ECvS4qlMoinDRgaT2A5FMThEvk_EPsYxWQGR716LqG5d6WqGwUTyhbED4XVcNDYZtJlxAx-9ROWsUePN1Knl-Lcyo3xsIVDrQKna84SVocdvWQtePBWDZBZGVNYoaqBhR2hKw/s1600/_MG_0107.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGMFUO7ECvS4qlMoinDRgaT2A5FMThEvk_EPsYxWQGR716LqG5d6WqGwUTyhbED4XVcNDYZtJlxAx-9ROWsUePN1Knl-Lcyo3xsIVDrQKna84SVocdvWQtePBWDZBZGVNYoaqBhR2hKw/s320/_MG_0107.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5505081058433995042" /></a>This simple recipe is one of my favorites...and when I say simple, I mean <i><b>really </b></i>simple. After all, you don't even have to drain the canned goods! <i><b>That </b></i>is taking simple to a whole new level. :)<div><br /></div><div>Everyone for whom I've made this has pronounced it delicious, and it's certainly a soup that <i><b>I'm</b></i> always glad to see pop up in my menu rotation. At the moment, I'm happy to know that there is, in my refrigerator, a bowl of this that was left-over from lunch I made for friends today; I'm looking forward to having it tomorrow!<br /><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">What You Need</span></div><div>4 chicken breasts, cooked and shredded</div><div>1 onion, diced</div><div>15 1/4 oz. can whole-kernel corn, undrained</div><div>24 oz. can pinto beans, undrained</div><div>10 oz. can diced tomatoes and green chilies, undrained</div><div>14 1/2 oz. can diced tomatoes, undrained</div><div>1 lb. Velveeta cheese</div><div>1/4 c. milk</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">What You Do</span></div><div>Put everything in the crockpot. Cover. Turn on. :) Cook on low 3-4 hours, or until cheese is melted. Try not to let soup boil. (I've also made this soup in a pot on the stove, especially when I was running out of time, and that works fine, too. But the crockpot is even more convenient.)</div><div><br /></div><div><i>* Depending on the spice tolerance of those for whom I make this, I sometimes omit the diced tomatoes and green chilies, and add plain diced tomatoes instead. I personally like the extra zing that comes from the green chilies (and it's not a very spicy zing, just a little tiny one), but at times, it seems best to omit the spice and let each person add it individually to their own comfort level.</i></div><div><br /></div><div>Happy soup-serving!</div><div><br /></div><div style="text-align: center;"><b>To feel safe and warm on a cold wet night,</b></div><div style="text-align: center;"><b>all you really need is soup.</b></div><div style="text-align: center;"><b>~ Laurie Colwin</b></div></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com3tag:blogger.com,1999:blog-2852533797942494553.post-7991735884608839722010-07-29T23:01:00.003-04:002010-07-29T23:33:25.839-04:00Ground Beef Grand Style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXCwzQGIHudw34vzo3WPP3C7_hw1uIkHLV6ByNUo7xqkIKo-Bd7i_CZzS-m_r8sG5b_I3q5R7cpvM606UUIgSvymEZHa-zCFkC3rY3cPJa7Ex6pwb6HkV65nRctYUNoy5puhCtM1ald8/s1600/_MG_0049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXCwzQGIHudw34vzo3WPP3C7_hw1uIkHLV6ByNUo7xqkIKo-Bd7i_CZzS-m_r8sG5b_I3q5R7cpvM606UUIgSvymEZHa-zCFkC3rY3cPJa7Ex6pwb6HkV65nRctYUNoy5puhCtM1ald8/s320/_MG_0049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499530765037117906" /></a>Back when our grandmothers and great-grandmothers were young wives and mothers, they cooked for their families every day, restaurants were a rarely-indulged-in luxury, and cooks didn't have to specify that they made something "from scratch," because how else would you make it anyway? Back in those days, women helped their own hamburger; they didn't go to the store to buy something in a box to do it for them. I'm not knocking Hamburger Helper--after all, don't we all rely on shortcuts from time to time? But the next time you think about reaching for that box, instead try this recipe my grandmother passed down to my mother who then passed it down to me.<div><br /><span class="Apple-style-span" style="font-size: large;">What You Need</span><div>1 can refrigerator biscuits (or make your own; but at this stage of my life, refrigerator biscuits is one of those shortcuts I'm glad to take!)</div><div>1 lb. ground beef</div><div>1 onion, chopped</div><div>1 package (8 oz.) cream cheese</div><div>1 can (10 and 1/2 oz.) cream of mushroom soup</div><div>1/4 c. milk</div><div>1/4 c. ketchup (I use a little more)</div><div>1/3 c. sliced green olives (I love olives, so I usually use more than this)</div><div>1 tsp. salt (I usually omit this because the olives add enough salt)</div><div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">What You Do</span></div></div><div>Brown ground beef; drain, if necessary. Add onions, and cook a few minutes. Add all other ingredients (except biscuits), and continue cooking until heated through and mixed well. Meanwhile, bake biscuits; and when done, place them on top of casserole. Makes 5-6 servings.</div></div><div><br /></div><div><i><span class="Apple-style-span" style="font-size: small;">A nice accompaniment to this dish is </span></i><a href="http://thefoodiespot.blogspot.com/2010/07/cucumber-tomato-salad.html"><i><span class="Apple-style-span" style="font-size: small;">Ceci's Cucumber and Tomato Salad</span></i></a><i><span class="Apple-style-span" style="font-size: small;">; that, along with some fresh cantaloupe, is what I served with this casserole tonight for our supper.</span></i></div><div><br /></div><div>Happy helping! (Your hamburger, that is...)</div><div><br /></div><div style="text-align: center;"><b>The best way to serve meals is with a smile.</b></div><div style="text-align: center;"><b>~ from <i>Country Home Cooking</i></b></div><div style="text-align: center;"><b>by Marjorie Rohrer</b></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-64487496841192650702010-07-28T21:49:00.000-04:002010-07-28T21:49:39.179-04:00Spices + Awesomeness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULLvuMI0ycfihg1IoFtLiuvJmVGTUK5ZvQUSLoFQOX-sO90KYxbHtlFBPJZnYVKntg_dg33riKuPUKyBTZIeEKiYKthx6-ByZVk2DdjL_OOcvDctjQPaYn1yJJSMaQ6KYw_WKst5IXfw/s1600/big+photo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULLvuMI0ycfihg1IoFtLiuvJmVGTUK5ZvQUSLoFQOX-sO90KYxbHtlFBPJZnYVKntg_dg33riKuPUKyBTZIeEKiYKthx6-ByZVk2DdjL_OOcvDctjQPaYn1yJJSMaQ6KYw_WKst5IXfw/s400/big+photo.gif" width="400" /></a></div>If you don't have mega kitchen space but love cooking and use cabinet space for...<i>the necessities</i>...here is something brilliant I just ran across. <a href="http://www.foodiekits.com/">Mobile Foodie. </a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXjAVa3rTdjzKWxfaTM-0Gr8qHOYSuxt5w3w7XRRKk3IEF4q1uguqq8rG0FV_kIubD6mgco57RzkAxx1dWEZMR_vzunw7JUpLPl5012Fgo9dqKSluZfES7QOUHETrhB6KrrJk8bEhaww/s1600/open_kit_rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXjAVa3rTdjzKWxfaTM-0Gr8qHOYSuxt5w3w7XRRKk3IEF4q1uguqq8rG0FV_kIubD6mgco57RzkAxx1dWEZMR_vzunw7JUpLPl5012Fgo9dqKSluZfES7QOUHETrhB6KrrJk8bEhaww/s400/open_kit_rosemary.jpg" width="400" /></a></div><br />
I love how everything is so organized. You don't even need an annoying spice rack to take up space...you've got it all right there in a handy case. (my unintentional rhyme) <i>And</i> you won't run across an old jar of Cloves you didn't even know you had. Who needs nine lifetimes of Cloves anyway?<br />
<br />
Bonus: It's organic. <a href="http://mobilefoodie.bigcartel.com/about-us">And for a good cause. </a>Lisahttp://www.blogger.com/profile/06514073445374179373noreply@blogger.com2tag:blogger.com,1999:blog-2852533797942494553.post-28266445286891009042010-07-23T14:09:00.002-04:002010-07-23T14:11:55.878-04:00Caprese pasta salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXjzwdqAWm2iyfne1pj7oiCdPxkbYadgJfU6lYip5uThH2I1DPbk-mHUDuCK4RnTmm47vw5A7WHgC786HRBFMWHkCoIlcjQCcUXzsAXTPdIl5HcF0Vr8c6J11xWXWQ3SnSEGShMr2dWgQ/s1600/IMG_4092.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXjzwdqAWm2iyfne1pj7oiCdPxkbYadgJfU6lYip5uThH2I1DPbk-mHUDuCK4RnTmm47vw5A7WHgC786HRBFMWHkCoIlcjQCcUXzsAXTPdIl5HcF0Vr8c6J11xWXWQ3SnSEGShMr2dWgQ/s400/IMG_4092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497161988751542450" /></a><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Today's recipe was supposed to be French tarragon pickles. </span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">My husband and I had a lot of fun brining and canning them, and I was excited about sharing the recipe. The only thing is . . . we just tasted them the other day. And these pickles are so vinegary, they're practically inedible. </span></span><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Oh, well. It was fun while it lasted, and I think we'll try again some other time (with significantly less vinegar). </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In the meantime, I'm not feeling much like cooking during this heat wave. So here's a recipe for a little something I whipped up the other night (with minimal cooking) that also uses the delicious, fresh garden ingredients. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Caprese pasta salad</span></span></b></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">12 oz. vegetable radiatore (use any pasta your family likes, but a spinach pasta is nice here)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large, ripe yellow tomato, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large, ripe red tomato, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8-12 oz. fresh mozzarella, chopped or torn</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lots of fresh basil, chopped or torn</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cook the pasta according to package directions. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Layer pasta, tomatoes, mozzarella, and basil on individual plates. Drizzle with olive oil and serve. Eat and stay cool!</span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-82354836847188988472010-07-20T07:13:00.000-04:002010-07-20T07:13:01.157-04:00Potato Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/TAAWHpbxj3I/AAAAAAAADso/lQvSt4F-4EU/s1600/052810_8054ee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/TAAWHpbxj3I/AAAAAAAADso/lQvSt4F-4EU/s320/052810_8054ee.jpg" /></a></div><br />
<br />
Ok, it is potluck season, which means we pull out our best salad recipes to take. This is about as involved as I get with a recipe. But it is well worth it. It is so yummy! I try to make it in two days, so it doesn't seem so overwhelming. Enjoy! This was from <a href="http://www.amazon.com/Mennonite-Country-Style-Recipes-Kitchen-Secrets/dp/0836136977/ref=sr_1_1?ie=UTF8&s=books&qid=1275074224&sr=1-1-spell">Mennonite Country Style Recipes by Esther H. Shank</a>.<br />
<br />
<span style="font-size: large;">Step 1:</span><br />
<b><span style="font-size: small;">BASIC COOKED SALAD DRESSING</span></b> <br />
1 Tbsp Cornstarch<br />
3/4 c. Sugar<br />
1/2 tsp Salt<br />
Mix in top container of double boiler or you can do it in a regular size pot.<br />
<br />
1 c. Water<br />
1 1/2 Tbsp Vinegar<br />
Add gradually<br />
<br />
3 eggs, beaten lightly<br />
Add. Cook over boiling water, stirring constantly until thickened. Remove from heat.<br />
<br />
2 Tbsp Butter<br />
Add. Cool throughly<br />
<br />
2 c. Miracle Whip<br />
1/2 to 1 tsp prepared Mustard<br />
Blend in.<br />
<br />
Store in refrigerator. Keeps for weeks. Yields 1 qt.<br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><span style="font-size: large;">Step 2:</span></span><br />
<span style="font-size: small;"><b>POTATO SALAD</b></span><br />
2 lb or about 6 med potatoes-Cook until tender and dice<br />
3/4 tsp Salt-Sprinkle over warm potatoes so it soaks in.<br />
3 to 6 Hard cooked eggs, diced<br />
2 to 4 Tbsp chopped Onion<br />
Add the eggs and onion<br />
2 c. or more of Basic Cooked Dressing, the above recipe. Add while potatoes are warm for better penetration of flavor.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-24512759907066448222010-07-15T22:53:00.002-04:002010-07-15T23:56:51.876-04:00Cherry Cheesecake BrowniesRecently I've been a little bit appalled <i>(is that the right word? too strong probably. maybe "saddened" is better)</i> at the lack of hospitality we here in modern America have as part of our culture. When was the last time you were invited over to someone's home for dinner? When was the last time you opened your home to someone else? When was the last time you walked into a church service on Sunday morning, not knowing where you were going to be eating lunch, and walked out with an impromptu invitation to someone's home? When was the last time you ran into an old friend; and instead of vaguely saying, "We should get together sometime!" you said, "Can you come over this Friday evening? Around 6:30 or 7:00? Great!"<div><br /></div><div>I understand that people are busy, but we all have to eat, right? I understand that there are various seasons of life; and sometimes at challenging times, the thought of hosting anyone is overwhelming. I've been there. I understand that sometimes, we feel like our homes are so messy that we don't want to open the door to anyone for fear of looking like a failure or being judged. For that, I say, check out <a href="http://flylady.net/">FlyLady </a>and, for your own sake, take some baby steps to regain control of your house and your life. I understand that fixing a whole dinner for guests can be time-consuming and expensive and scary, especially if you're new to the realm of hospitality. Here's my solution for that: call up some friends or your Aunt Mary & Uncle Joe or your next-door neighbors, and ask if they can come over around 7:15 for coffee (iced tea, if it's hot) and dessert. (That's it. Just dessert and coffee. No dinner. Make things easy on yourself.) Then make this...<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbYz20fisFMIexE5kUMPMbomI03gu8dQvc8Vzbr1ND9XymhlzIoVwlpNPp-jSMESInXz_crbyplxbBooZqlhZYd_N_2Ryocca5zY7IaZYqV76ZNpwOnYgH8_Map9IxzHUKCnROsNtIGo/s320/_MG_0004.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5494332188748818114" /></div><div><b>Cherry Cheesecake Brownies</b> are a wonderful way to bless your family or guests with a delicious dessert without a lot of time or effort. Here's how:</div></div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">What You Need</span></div><div>1 box brownie mix (and ingredients called for by the mix)</div><div>2 tsp. vanilla</div><div>1 egg</div><div>1 can (14 oz.) sweetened condensed milk</div><div>1 pkg. (8 oz.) cream cheese, softened</div><div>1 can (21 oz.) cherry pie filling</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">What You Do</span></div><div>Heat oven to 350 degrees. Prepare brownie mix as directed on package. Pour into a 9 x 13 greased baking pan. Bake 15 minutes. Beat vanilla, egg, milk, and cream cheese in bowl until very smooth. Pour over baked brownie layer. Return to oven and bake until topping is set, about 25 minutes. Let cool. Spread with pie filling. Refrigerate for about 2 hours (or more) before serving. Cut into squares. Store any leftovers in refrigerator.</div><div><br /></div><div><span class="Apple-style-span" style="font-size: small;">This recipe is from </span><i><span class="Apple-style-span" style="font-size: small;">The Fine Art of Hospitality Handbook,</span></i><span class="Apple-style-span" style="font-size: small;"> edited by Sheila Jones and Betty Dyson.</span></div><div><br /></div><div>See? You can do this! Happy hosting! :)</div><div><br /></div><div>********</div><div><br /></div><div><b>Hospitality seeks to provide a </b><em><b>safe place</b></em><b>.<br />Entertainment seeks to provide a </b><em><b>showplace</b></em><b>.<br /><br />Hospitality strives to </b><em><b>serve</b></em><b>.<br />Entertaining strives to </b><em><b>impress</b></em><b>.<br /><br />Hospitality puts people before things.<br />Entertaining elevates things above people.<br /><br />Hospitality claims that </b><em><b>what's mine is yours</b></em><b>.<br />Entertaining claims that </b><em><b>everything is mine</b></em><b> and you should admire it and certainly not touch it.<br /><br />Hospitality </b><em><b>takes no thought for reward or reciprocation</b></em><b>.<br />Entertaining </b><em><b>expects praise and a return invitation</b></em><b>.<br /><br />Hospitality is about </b><em><b>welcome, inclusion, and acceptance</b></em><b>.<br />Entertaining is about </b><em><b>exclusiveness and pride</b></em><b>.<br /><br />Hospitality </b><em><b>frees us</b></em><b> to enjoy one another and grow in the Lord.<br />Entertaining </b><em><b>enslaves us</b></em><b> to personal and cultural expectation.<br /><br />Hospitality specifically seeks out those in need of food, shelter, company, or a listening ear.<br />Entertaining seeks out those we think can help us in some way.<br /><br />Hospitality is an act of obedience and stewardship.<br />Entertaining is essentially a self-serving occupation.</b></div><div><b><br /></b></div><div><b>~ from </b><i><b>Finding Your Purpose as a Mom</b></i></div><div><b>by Donna Otto</b></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-68389716946120175682010-07-13T07:58:00.000-04:002010-07-13T07:58:00.253-04:00Sesame Chicken Stir-Fry<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_gKC3Pdgt0oQ/S_bYEEdG1hI/AAAAAAAADsg/_z8X3bMC0j8/s1600/051810_7934e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_gKC3Pdgt0oQ/S_bYEEdG1hI/AAAAAAAADsg/_z8X3bMC0j8/s320/051810_7934e.jpg" /></a></div><br />
I got this from the <a href="http://www.5dollardinners.com/2010/03/sesame-stirfry.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+5Dinners+%28%245+Dinners%29">$5 dinner</a> website. This website has had some wonderful recipes for very little money, that is if you are a couponer. Which I am learning the art of and doing better at grocery shopping. We thought this was VERY GOOD! I think as a family we all agreed that it would taste better with rice. Which is something we always have on hand. The rice noodles were a nice change. You never know how you will like something unless you try it the way it is and then make it to your tastes. <br />
<br />
<strong>Ingredients</strong><br />
2 cups cooked, shredded chicken<br />
1 package Thai Kitchen Sesame Rice Noodles<br />
1 package frozen stir-fry vegetable <br />
*Package included sesame oil, rice noodles and seasoning. If I were to make this without the package, I would have use 1 Tbsp sesame or peanut oil, 2 Tbsp sesames, 2 Tbsp chopped peanuts, 2 Tbsp soy sauce, 1 tsp each of garlic powder, onion powder and salt and pepper to taste, in place of the seasonings that came with the package. <br />
<strong>Directions</strong><br />
1. Follow the directions on the box to cook the rice noodles in a large skillet or wok, set aside once cooked.<br />
2. In the same large skillet or wok, stirfry the frozen vegetables, the cooked chicken and the seasonings in some oil. Add in the cooked rice noodles and stirfry for 3-4 more minutes.<br />
3. Serve Sesame Chicken Stir-fry.<br />
<br />
I have a hard time finding the Thai Kitchen Sesame Rice Noodles in my grocery store. So I just get the regular kind. I did use the recipe that she had suggested for my noodles and turned out great. I did add a little more Sesame Oil b/c I did not have any peanuts or sesames. It seasoned the chicken very nicely. We then added a little more Low Sodium soy sauce. Over all this is a dish that I will be making again. This is a print out and goes in the recipe box. Can you tell we enjoy Chinese food? We have to, seeing as we have a cute little daughter from China. :-)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-1026579171289951522010-07-08T14:15:00.007-04:002010-07-13T12:17:40.237-04:00Chipotle chicken salad tacos<b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><div><span class="Apple-style-span" style="font-family: Georgia, serif; font-weight: normal; "><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Rick Bayless is a genius.</span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> At least, that's what we think in our house. He has made great strides in introducing the U.S. to really authentic Mexican food, and he's also been a prominent advocate of the locavore movement in Chicago and throughout the country.</span></span></span></div></span></span></b><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">But as much as he teaches traditional techniques and dishes, he puts fresh, contemporary twists on these same dishes.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Like chipotle chicken salad tacos. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Have you ever had tacos filled with cabbage? I hadn't, before I tried this recipe. And I </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">certainly</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> wouldn't have thought of combining cabbage and carrots with a smoky </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">chipotle</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> balsamic vinaigrette. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">But . . . </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">wow!</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> It's amazing. Taste it for yourself with some local carrots and cabbage.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Chipotle chicken salad tacos</span></span></b></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons balsamic vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/3 cup olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 canned chipotle chiles en adobo, finely chopped</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">salt to taste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/2 small head Napa cabbage, thinly sliced (about 2 1/2 cups)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 large carrot, peeled and chopped into 1/4-inch pieces</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 small candy onion (or red onion)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/4 cup chopped fresh cilantro</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 1/2 cups coarsely chopped cooked chicken (I cooked mine in the crockpot last week and froze the chopped meat)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 large ripe avocado, peeled, pitted and cut into cubes</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1/3 cup coarsely grated pecorino romano cheese (or queso a</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">ñejo or Parmesan)</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">12 to 16 warm, fresh corn tortillas (we made our own with Maseca!)</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">In a large bowl, whisk together the vinegar, olive oil, and chipotles. Season generously with salt. Add the cabbage, carrot, chicken, onion, and cilantro and toss. Let stand for 15 minutes. (It's best eaten the same day, but you can refrigerate it for a few hours before dinner if that works better with your schedule.)</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size:small;">When you're ready to serve, put the avocado, cheese, and salad on the table with tortillas and let everyone assemble their own chicken salad tacos. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size:small;"><i>From </i>Mexico One Plate at a Time<i> by Rick Bayless, page 114</i></span></span></div>Dulcimerhttp://www.blogger.com/profile/03550571769602554748noreply@blogger.com1tag:blogger.com,1999:blog-2852533797942494553.post-48263836711042631162010-07-06T07:45:00.002-04:002010-07-06T07:45:00.658-04:00Cucumber & Tomato Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/S_bU8olrRXI/AAAAAAAADsY/mEjx1x4mkh0/s1600/052110_7930e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/S_bU8olrRXI/AAAAAAAADsY/mEjx1x4mkh0/s320/052110_7930e.jpg" /></a></div><br />
<br />
My family had the opportunity to travel around the world when I was younger. When we were in Switzerland visiting some friends, an older couple, she made this dish for us. At that point I was going into 4th grade and didn't care much for the onions, but ate everything else. Now that I am older, I am enjoying and eating the onions in this dish. :-) My mom always told me that when we get older we like more foods than we do when we are younger. It is true! Yet I can't bring myself to like sauerkraut, lima beans, or sweet potatoes. Maybe when I am 60! It is one that taste better the longer everything is together. So make it ahead if you are having it for dinner or taking it to a potluck! And for those of you that are growing gardens, like we are, you will have all these things on hand. <br />
<br />
3 small Cucumbers<br />
3 small Tomatoes<br />
1 small Onion<br />
1 tsp Salt<br />
Dash of Pepper<br />
1/2 tsp Garlic Salt<br />
3 or 4 Tbsp Vegetable Oil<br />
3 or 4 Tbsp White Vinegar<br />
2 Tbsp Sugar<br />
Some Parsley<br />
Mix all these ingredients together. And add seasonings to your taste.<br />
<br />
Note: You don't want to use Olive Oil for this recipe. It doesn't have the flavor that it does with vegetable Oil. I tried it a while back and the flavor just wasn't there. Also, White Vinegar is better than the apple cider vinegar, again because of taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-86908628714958252392010-07-01T23:47:00.002-04:002010-07-02T00:36:50.852-04:00Chicken Korma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox7cq9hwsCsXsCb3yQzIDRUSwaHfYW0t4RAmTgqJjgp05EsvILljbg7GXG5KBT7YSFf-XRGY151LdkjdlcQ2ZsRYvK2PXfns_la7hwcLHzeqBpHpc6uPsmISQzhzWOKj7svkdqDUCF5M/s1600/_MG_0178.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox7cq9hwsCsXsCb3yQzIDRUSwaHfYW0t4RAmTgqJjgp05EsvILljbg7GXG5KBT7YSFf-XRGY151LdkjdlcQ2ZsRYvK2PXfns_la7hwcLHzeqBpHpc6uPsmISQzhzWOKj7svkdqDUCF5M/s320/_MG_0178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5489150831206802450" /></a>I am a creature of habit, and one of the areas in which this is visible is my ordering habits in restaurants. When I find something I like, I stick with it. After all, wouldn't it be a shame to launch out and try something new and <b>not like it</b>, when I could have ordered what I know I like and been perfectly content? :)<div><br /></div><div>Because of my habit of ordering what I know I like, Chicken Korma is what I ALWAYS get when we go to a certain Indian restaurant in our town; but we don't go there very often so I decided to look for a Chicken Korma recipe to make at home. I found one on <a href="http://www.foodnetwork.com/recipes/chicken-korma-recipe/index.html">Food Network</a>, and I'll definitely be making this again! That ol' creature-of-habit thing is cropping up again. :)</div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">What You Need</span></div><div>4 tbsp. vegetable oil</div><div>1 onion, chopped</div><div>2 cloves garlic, chopped</div><div>1/2 tsp. julienned ginger</div><div>1 tsp. salt</div><div>1 tsp. turmeric</div><div>1 tsp. ground cumin</div><div>1 pound chicken, cooked</div><div>1 c. water</div><div>1 & 1/2 tsp. garam masala, or to taste</div><div>1/4 pint heavy cream</div><div>2 tsp. finely chopped coriander</div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">What You Do</span></div><div>Heat oil in large deep frying pan, adding chopped onions, and fry for 4-5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1-2 minutes. Add the salt, turmeric, and ground cumin.</div><div><br /></div><div>Turn up the heat and further cook for another minute, then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream. Cook for a further 5 minutes. Serve sprinkled with green coriander.</div><div><br /></div><div><i>* I didn't follow the recipe exactly. For one thing, I used ground ginger, because that's what I had on hand. For another thing, I didn't cook the chicken first, but just cubed the raw chicken and cooked it in the spices. Obviously it took a little longer that way, but otherwise, it worked out fine. I also omitted the coriander because I didn't have any. I served this over my favorite rice: jasmine rice.</i></div><div><br /></div><div style="text-align: center;"><b>Without rice, even the cleverest housewife cannot cook.</b></div><div style="text-align: center;"><b>~ Chinese proverb</b></div>Davenehttp://www.blogger.com/profile/12261854803640120972noreply@blogger.com3tag:blogger.com,1999:blog-2852533797942494553.post-63682743362754779532010-06-29T09:11:00.002-04:002010-06-29T09:11:00.274-04:00Soft Pretzels<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/S_M7Pt2ymOI/AAAAAAAADsM/8niFKMD3iiM/s1600/051610_7842e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_gKC3Pdgt0oQ/S_M7Pt2ymOI/AAAAAAAADsM/8niFKMD3iiM/s320/051610_7842e.jpg" /></a></div><br />
<br />
I picked my oldest up from school and decided to take her out for a treat at our local Farmer's Market. We enjoyed a soft pretzel and lemonade. She asked about how they made the pretzels and told her that we would make them at home. Both of my older girls got involved and tried to make pretzels, well the one just wanted to eat the dough. Here is the homemade pretzel that we made! I got this recipe from an old youth group leader. <br />
<br />
1 1/4 c. Warm Water<br />
1 Tbsp Yeast<br />
1/4 c. Brown Sugar<br />
1 1/2 c. Bread Flour<br />
1 1/2 c. Regular Flour<br />
Dissolve the yeast in the water. Stir in the remaining ingredients. Let rise for 20 minutes. Shape & dip into soda water (recipe below). Sprinkle with pretzel salt. Bake till slightly brown. Dip or brush on melted butter and serve. Bake at 400 for 10 minutes.<br />
<br />
Soda Water:<br />
1/2 c. Water<br />
2 Tbsp Baking Soda<br />
<br />
FYI: Spray the cookie sheet with Pam to avoid the pretzels from sticking.<br />
<br />
Alterations: I did not have any bread flour so I used all regular flour and they turned out great.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2852533797942494553.post-68665117816297802152010-06-28T19:25:00.005-04:002010-06-28T19:39:27.298-04:00Springtime Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA74qfR-WPZod5sw-54V8mRoFDILBmB6rsSjuGwKWpXrLUhYtZ9W9538VovgpPwlx7-hOpRqcBvQiDNsLgDq_oTkZC3Z3BFTAJXjwAx_IpXyLB0NMg2P7SJDe7UPAyi9giMEngsU8S1wtx/s1600/DSCN2472.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA74qfR-WPZod5sw-54V8mRoFDILBmB6rsSjuGwKWpXrLUhYtZ9W9538VovgpPwlx7-hOpRqcBvQiDNsLgDq_oTkZC3Z3BFTAJXjwAx_IpXyLB0NMg2P7SJDe7UPAyi9giMEngsU8S1wtx/s320/DSCN2472.JPG" alt="" id="BLOGGER_PHOTO_ID_5487971674277361570" border="0" /></a><br />I made this salad for a picnic yesterday and thought it was delicious! I see lots of possibilities for variations on this salad -- Greek olives, cucumbers, and on and on! Yum!<br /><br /><span style="font-weight: bold;">What you need:</span><br />2 1/4 cups water<br />1/2 tsp. salt<br />10 oz. box couscous<br />3 tbsp. lemon juice<br />6 tbsp. olive oil<br />2 c. spinach, torn<br />1/4 cup green onion, chopped<br />3 tbsp. fresh dill, finely chopped (smells so good!)<br />(I also added sunflower seeds and feta!)<br /><br /><span style="font-weight: bold;">What to do:</span><br />Pour water into a saucepan, add salt, and bring to a boil. Add couscous and immediately remove pan from heat. Cover saucepan and let stand five minutes. Uncover, and toss couscous with a fork. Place in a serving bowl; set aside. Blend lemon juice and oil together, toss with couscous and let mixture cool completely. Toss couscous with spinach, green onion, and dill; refrigerate until thoroughly chilled.<br /><br /><span style="font-style: italic;">Recipe from Gooseberry Patch cookbook, "The Cozy Home Cookbook."</span>Bethhttp://www.blogger.com/profile/11851525257048497815noreply@blogger.com0tag:blogger.com,1999:blog-2852533797942494553.post-75835861009711586792010-06-25T13:10:00.000-04:002010-06-26T13:16:43.625-04:00Honey Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9xq4iyqjg9fQfxjG8DnA6HeuyitaJQOynk5GbFuFIMShhw_-uU5VYYNw0Tyuhoc8Rxdbp6euPTV_tv7_oKc1H3X3lnpw-ljfmXiru8TmY_n1bbqrstrgX9psu6upPWZ02VFqxRmvBNv/s1600/IMG_1391.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi9xq4iyqjg9fQfxjG8DnA6HeuyitaJQOynk5GbFuFIMShhw_-uU5VYYNw0Tyuhoc8Rxdbp6euPTV_tv7_oKc1H3X3lnpw-ljfmXiru8TmY_n1bbqrstrgX9psu6upPWZ02VFqxRmvBNv/s400/IMG_1391.JPG" alt="" id="BLOGGER_PHOTO_ID_5487131450471851042" border="0" /></a><br /><span style="font-family:georgia;">In my opinion this is the perfect chicken salad recipe. I prefer sweet chicken salad with nuts, as opposed to the kind with onion or dill. I can't tell you how many times I have made this for a gathering and </span><em style="font-family: georgia;">every</em><span style="font-family:georgia;"> time someone requests the recipe. The recipe is exactly how Southern Living made it. Why mess with perfection? </span><span style="font-style: italic;font-family:georgia;font-size:85%;" ><strong><span style="font-size:130%;"><br /><br />Honey Chicken Salad</span></strong></span> <span style="font-family:georgia;"><br /><span style="font-weight: bold;"><br />Ingredients:</span><br />4 cups chopped cooked chicken<br />3 celery ribs, diced (about 1 1/2 cups)<br />1 cup sweetened dried cranberries<br />1/2 cup chopped pecans, toasted<br />1 1/2 cups mayonnaise<br />1/3 cup honey<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br />Garnish: chopped toasted pecans<br /><br /><span style="font-weight: bold;">How to Make It:</span><br />1) Combine first 4 ingredients.<br />2) Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.</span> <span style="font-family:georgia;"><br /><br />Yield: 6 servings</span>Brittanyhttp://www.blogger.com/profile/06001147614760996846noreply@blogger.com2