tag:blogger.com,1999:blog-54035919791651224632024-03-13T15:02:25.726-07:00The Food We LoveWe believe that food nourishes not only your body, but also your soul.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-5403591979165122463.post-64704595800692346922013-11-26T10:00:00.000-08:002014-01-08T09:54:45.453-08:00Grandma Weeks' Cranberry Ice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZfy3zsP7DwGxt_DAKmUsyG5ojgLHABdWUOKjVbQ0hAeh6y3hRYwZYs7WN-EPAVHVXAE6CwYl-2KsjZ-b2qTSw97n9nLwRDfFw9vpVsSRh7O01_S_UTmfHPGRGsUjT5fBrdva5oJa_Ww/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZfy3zsP7DwGxt_DAKmUsyG5ojgLHABdWUOKjVbQ0hAeh6y3hRYwZYs7WN-EPAVHVXAE6CwYl-2KsjZ-b2qTSw97n9nLwRDfFw9vpVsSRh7O01_S_UTmfHPGRGsUjT5fBrdva5oJa_Ww/s1600/DSC_0055.JPG" height="320" width="213" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #e06666; font-size: x-large;">{Cranberry Ice}</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">This is a double recipe that will fill approx. a 9x13 freezer container.</span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Sprinkle- 2 tsp. unflavored gelatin, onto 1/4 cup cold water –set aside.</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;">In large pan mix:</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;"><span> </span>2 1/2 cups sugar</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;"><span> </span>3 cups water</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Bring to boil and simmer 5 minutes then add gelatin and stir until dissolved. Stir in: </span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span></span><span style="font-family: "Trebuchet MS", sans-serif;">1 cup orange juice</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span></span><span style="font-family: "Trebuchet MS", sans-serif;">1 cup lemon juice (juice of 4 lemons)</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span></span><span style="font-family: "Trebuchet MS", sans-serif;">1 quart <span class="il">cranberry</span> puree*</span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Mix well and freeze at least until there is 1” frozen on all sides of the tray.<span> </span>Beat or whip until smooth. Freeze again until ready to serve- Mix with 7 up or Sprite to form a frappe type of drink.<span> </span></span></span></div>
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<span lang="en-US" style="font-family: "Tempus Sans ITC"; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;">*<span class="il">Cranberry</span> Puree:<span> </span>1 ½- 2<span> </span>packages of <span class="il">cranberries</span> rinsed and sorted, barely uncover with water, cook until soft.<span> </span>Let cool a little then put through a strainer to remove skins.<span> </span>I use a fruit and vegetable strainer that is used to make applesauce.<span> </span>Make about 8 cups puree.</span></span></div>
<br />Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-72204113289144926832013-07-22T16:55:00.006-07:002013-07-27T11:09:08.667-07:00My New Favorite Salad<div class="separator" style="clear: both; text-align: left;">
A few month's ago, our friends to us to dinner as a thank you for helping with the son's wedding open house. They took us to a restaurant we had never been to before, and insisted that we try "Mo's Chop Chop Salad." It quickly became a favorite. I made a handful of take-out orders for the salad. And, then, the restaurant owner decided to close <em>Isabella's</em>. I was super sad because I haven't been able to replicate his dressing yet. But, because of my love for this salad, I vow to keep trying.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLPOu0yZFPsTF6u_AHEa_nRrgm81hwu7Qc5i_rCsthNofKTn4cIi-897Dy-0BHNJHeDg4uAqvIzMivh36T_rRqXseMJ-kGH_W4kV94Zjre1rkomX0wGQWefMJCCIWPny3YWWUT6jRwtQ/s1600/Isabella's+Chop+Chop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLPOu0yZFPsTF6u_AHEa_nRrgm81hwu7Qc5i_rCsthNofKTn4cIi-897Dy-0BHNJHeDg4uAqvIzMivh36T_rRqXseMJ-kGH_W4kV94Zjre1rkomX0wGQWefMJCCIWPny3YWWUT6jRwtQ/s400/Isabella's+Chop+Chop.jpg" width="400" /></span></a></div>
<span style="font-size: large;">My Version of Mo's Chop Chop Salad</span><br />
Romaine<br />
chopped Salami<br />
Garbanzo Beans<br />
Red Onion<br />
Red Pepper<br />
shredded Mozzarella<br />
Roma TomatoesMeganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com1tag:blogger.com,1999:blog-5403591979165122463.post-58321026497226221072013-04-06T09:00:00.000-07:002013-04-07T15:04:52.836-07:00General Conference Tradition: Ebelskivers<div class="separator" style="clear: both; text-align: left;">
When I first met my husband and we were dating, I was invited to join his sisters and brother-in-law to watch General Conference and have brunch. That was the first time that I had Ebelskivers a tradition his family grew up with for special occasions. It has now become our family's tradition to have an Ebelskiver Brunch every six months as we watch the General Conference of The Church of Jesus Christ of Latter-Day Saints.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpaVOuHZnXFMartananCTbsZ8t7QIrVwwqouuYUSKXvFlWecuxXENmu-pJIpfOxnd4awrEMjdEVepglyoZ7hHxx4kk8HprVxInQjfvqw3vqkW5JEy24U-1L_xdcFWP5QErn_7ml5Q0_4/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpaVOuHZnXFMartananCTbsZ8t7QIrVwwqouuYUSKXvFlWecuxXENmu-pJIpfOxnd4awrEMjdEVepglyoZ7hHxx4kk8HprVxInQjfvqw3vqkW5JEy24U-1L_xdcFWP5QErn_7ml5Q0_4/s320/DSC_0006.JPG" width="213" /></a></div>
<span style="font-size: large;">{Ebelskivers}</span><br />
Beat 3 eggs whites stiff and set aside.<br />
Beat 3 egg yolks, 1/2 teaspoon salt, 2 teaspoons sugar, and 2 cups buttermilk.<br />
Add 2 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda.<br />
Fold in beaten egg whites.<br />
Cook in an ebelskiver pan, turning to brown on all sides and forming a round ball.<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">{Traditional Caramel Syrup}</span><br />
Melt 1 cup margarine, 1 cup sugar, 1/2 cup buttermilk and 1/2 teaspoon baking soda. Bring to a boil for 5 minutes. Add 1/2 teaspoon vanilla and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQy0V3hqYHHn9bh6xzQS2TbofDPZVuLBBFi-6ErjV7gQlCdk0XLUN2ABgfq-ewurvl-UbQs-XoUUcuIi8CHYRACnJDa3u-q14epFMuHsCGscu6aYeNu8l-q_Sksngs_l4ARIE8tTTj6k/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQy0V3hqYHHn9bh6xzQS2TbofDPZVuLBBFi-6ErjV7gQlCdk0XLUN2ABgfq-ewurvl-UbQs-XoUUcuIi8CHYRACnJDa3u-q14epFMuHsCGscu6aYeNu8l-q_Sksngs_l4ARIE8tTTj6k/s320/DSC_0008.JPG" width="320" /></a></div>
At our house, we like to mix the traditional caramel syrup together with blackberry syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYFkmhetVijXPvEBSPUd14hp4ABomjRQtP3BKX-QOgSXfxKEgABbiZJJU6cRk0reFcdWJB053DjNT2XRuWqM36W62DK-WY1AmbAN_Er2K18jxkTCb1pGif12tNxSVWQAecwmJEAPOmqQ/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYFkmhetVijXPvEBSPUd14hp4ABomjRQtP3BKX-QOgSXfxKEgABbiZJJU6cRk0reFcdWJB053DjNT2XRuWqM36W62DK-WY1AmbAN_Er2K18jxkTCb1pGif12tNxSVWQAecwmJEAPOmqQ/s320/DSC_0017.JPG" width="320" /></a></div>
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<span style="font-size: large;">{Blackberry Syrup for Canning}</span></div>
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4 cups blackberry puree (You can use any fruit that you may like.)</div>
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1 cup water</div>
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3 tablespoons lemon juice</div>
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4 cups sugar</div>
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2 teaspoons butter</div>
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Blend fruit and lemon juice add water. Heat in a heavy sauce pan over high heat. Stir in sugar and butter, bring to a boil. Boil for 5 min stirring continuously. Pour into clean jars, process 5 minutes. Makes 7-8 half pints. </div>
Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-13746077547172326432012-10-28T10:00:00.000-07:002012-10-28T10:22:23.801-07:00Black Licorice Caramels for Halloween<div class="separator" style="clear: both; text-align: left;">
Last week, my littlest and I made caramels for a Halloween treat. At first, he wasn't so sure about the black licorice flavor, but as they set over night the flavor mellowed. I love black licorice, it reminds me of my grandfather. He always had a stash of black licorice in the top of one of the kitchen cupboards when I was little. It is a very nostalgic flavor for me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhmj8kyp26CSdq3gyRsk0W_GbtANQFvvjixRNz62676cUOteMp0QMS5A-G_1qhxpUZfVkKnIDesJ2lvLYONvLsyCZoXjILAezb0crzejzTVShGtDfEWSHquoLEdtSBu3VGlNTIRIClHY/s1600/Black+Licorice+Caramels+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhmj8kyp26CSdq3gyRsk0W_GbtANQFvvjixRNz62676cUOteMp0QMS5A-G_1qhxpUZfVkKnIDesJ2lvLYONvLsyCZoXjILAezb0crzejzTVShGtDfEWSHquoLEdtSBu3VGlNTIRIClHY/s320/Black+Licorice+Caramels+(4).JPG" width="320" /></a></div>
<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit; font-size: large;">Black Licorice Caramels</span></span><br />
<span style="font-family: "Tempus Sans ITC";"><span style="font-family: Times New Roman; font-size: xx-small;">Adapted from a cousin's family recipe</span></span><br />
<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1 cup butter</span></span><br />
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1 can sweetened condensed milk</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1 1/2 cups corn syrup</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">2 cups sugar</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1/4 t salt</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1/8 ounce anise flavoring</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;">1/2 t black food coloring paste</span></span></div>
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<span style="font-family: "Tempus Sans ITC";"><span style="font-family: inherit;"></span></span><br /></div>
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<span style="font-family: "Tempus Sans ITC"; font-size: 16pt;"><span style="font-family: inherit;"><span style="font-size: small;">This takes about 30 minutes and you need to stir it the entire time.<span> </span>Bring all ingredients through salt to a boil in a large nonstick saucepan over medium heat.<span> </span>Keep at a rolling boil until 240˚F.<span> </span>Remove from heat and stir in food coloring and flavoring.<span> </span>Pour caramel into a well-buttered 9x13 inch pan. Let cool and set overnight.<span> </span>Cut into pieces and wrap in wax paper or cellophane squares. </span></span></span></div>
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<span style="font-family: "Tempus Sans ITC"; font-size: 16pt;"><span style="font-family: inherit;"><span style="font-size: small;"></span></span></span> </div>
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<span style="font-family: "Tempus Sans ITC"; font-size: 16pt;"><span style="font-family: inherit;"><span style="font-size: small;">Makes 100-150 pieces<span></span></span></span></span></div>
Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-3457823952802368162012-09-02T10:30:00.000-07:002012-09-02T11:00:31.029-07:00Quick Steelcut Oats for Breakfast<div class="separator" style="clear: both; text-align: left;">
I love Trader Joes's. One of my favorite things in their freezer section is the Steelcut Oats. They are perfect little packages of breakfast goodness. And, for me, they are a great breakfast option when I need something quick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxDe5YjiVsxsaupLgkKWLVsRNs3k939jqtmOQxseIpkVfwbPBQDZPC40kTm7Evt1-dQP3FErsS1MdSHScxSC__FM0BfPKgo6m1FBMVA56zIxHFQKHzMi_oaTA7_72OMrikjp09-MVGxA/s1600/Steelcut+Oats" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxDe5YjiVsxsaupLgkKWLVsRNs3k939jqtmOQxseIpkVfwbPBQDZPC40kTm7Evt1-dQP3FErsS1MdSHScxSC__FM0BfPKgo6m1FBMVA56zIxHFQKHzMi_oaTA7_72OMrikjp09-MVGxA/s320/Steelcut+Oats" width="320" /></a></div>
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<span style="font-size: xx-small;"><a href="http://amy-newnostalgia.blogspot.com/">img via New Nostalgia</a></span></div>
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Then, I saw <a href="http://amy-newnostalgia.blogspot.com/2011/11/oatmeal-freezer-pucks.html">this post</a> about how she made her own breakfast "Oatmeal Breakfast Pucks." I was intrigued enough to try it. So, I picked up some Steelcut Oats in the bulk section of my local store, and gace it a go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H2n4X2AttWtLwkJIYCAXs6yKUOkrHzA7UBUuoQEM5t0r1DTgf8j1H3Frj1EZ3O14vH8wE7zA4EaEC8AG3MltaI5TS7PZnh5r3DAWmRg08PNBUPCu1mQvoPnGadNW13ImFF9A_iXqkl4/s1600/WP_000611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H2n4X2AttWtLwkJIYCAXs6yKUOkrHzA7UBUuoQEM5t0r1DTgf8j1H3Frj1EZ3O14vH8wE7zA4EaEC8AG3MltaI5TS7PZnh5r3DAWmRg08PNBUPCu1mQvoPnGadNW13ImFF9A_iXqkl4/s320/WP_000611.jpg" width="320" /></a></div>
I cooked the oats at a ratio of 1 part oats:3 1/2 parts water. When they were finished, I scooped them into my muffin tins, and popped them into the freezer. They were a little warm going in so I froze them for a couple hours before trying to repackage them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe56sRlA9t10OHspxTPBOyQTZhjUfxwuYRjtp3f5v5D3GQYn_16uCLEg3WLo6lTu_FyNI5X7EQlTMHuqQB87P8Fx5HY53PiyfOhooL59__iDpQmu7bgRlzmTVIKFUwjrpWR5nH3R_gK8k/s1600/WP_000614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe56sRlA9t10OHspxTPBOyQTZhjUfxwuYRjtp3f5v5D3GQYn_16uCLEg3WLo6lTu_FyNI5X7EQlTMHuqQB87P8Fx5HY53PiyfOhooL59__iDpQmu7bgRlzmTVIKFUwjrpWR5nH3R_gK8k/s320/WP_000614.jpg" width="320" /></a></div>
Then, I filled my sink with about an inch of warm water and set the trays inside. The oatmeal popped right out. I threw them all into a freezer bag, and squished out all the air. Labeled the bag, and stuck them back in the freezer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RbhKr5z4NN17zOuWPZ95L8W8u2DHlq80P-b0ogbVi-NCsgmSlIO_pm0H9tTSYrbXRLCSD34JRouiyfTIOqE0VYfkZNikh9khzxmNtfjYN0C0c5KLyBZBAxGw6-oD1Pwmyt3AIp7Zdfw/s1600/WP_000613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RbhKr5z4NN17zOuWPZ95L8W8u2DHlq80P-b0ogbVi-NCsgmSlIO_pm0H9tTSYrbXRLCSD34JRouiyfTIOqE0VYfkZNikh9khzxmNtfjYN0C0c5KLyBZBAxGw6-oD1Pwmyt3AIp7Zdfw/s320/WP_000613.jpg" width="320" /></a></div>
<span style="color: #783f04; font-size: large;">Steelcut Oats for Breakfast</span><br />
1 part steelcut oats<br />
3 1/2 parts water<br />
<br />
Bring to a boil in a large enough pot. Turn down to simmer, and cook for 30 minutes. Stir occassionally to preent the oats from sticking. When cooked, but still a little runny, transfer to muffin tins for freezing. My standard muffin tin, is about a 1/2 C serving. Let the oats cool slightly, then, flash freeze. Transfer to a freezer bag for storage.<br />
<br />
Reheat each 1/2 C serving for 1 minute 30 seconds on high. Stir, and heat for 1 more minute. Top as desired.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-60840275460387627372012-08-19T18:05:00.000-07:002012-10-07T16:12:40.659-07:00Roasted Broccoli<div class="separator" style="clear: both; text-align: center;">
<span style="color: #444444;">This dish is a great side. And, really, you could prepare any vegetable using this technique.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1WdinqcOOzitHJ_Car8nTeBEctbYgIRmrsQEp6x59oAlDA_7BMquOZfVM8gCmizLwvmlNlKZ8tPloCicPsb5l8ExiLE94ax3EMS0wPI0qqvo-MzwqKbh_i31eCUJbR-Q-kprl5woEqQ/s1600/WP_000586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1WdinqcOOzitHJ_Car8nTeBEctbYgIRmrsQEp6x59oAlDA_7BMquOZfVM8gCmizLwvmlNlKZ8tPloCicPsb5l8ExiLE94ax3EMS0wPI0qqvo-MzwqKbh_i31eCUJbR-Q-kprl5woEqQ/s320/WP_000586.jpg" width="320" /></span></a></div>
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<span style="color: #444444; font-size: large;">Parmesan-Roasted Broccoli</span></div>
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<span style="color: #444444; font-size: x-small;"><a href="http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html">recipe from The Barefoot Contessa</a></span></div>
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<span style="color: #444444;">4 to 5 pounds broccoli</span></div>
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<span style="color: #444444;">4 garlic cloves, peeled and thinly sliced</span></div>
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<span style="color: #444444;">olive oil</span></div>
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<span style="color: #444444;">1 1/2 teaspoons kosher salt</span></div>
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<span style="color: #444444;">1/2 teaspoon freshly ground black pepper</span></div>
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<span style="color: #444444;">2 teaspoons grated lemon zest</span></div>
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<span style="color: #444444;">2 tablespoons freshly squeezed lemon juice</span></div>
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<span style="color: #444444;">3 tablespoons pine nuts, toasted </span></div>
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<span style="color: #444444;">1/3 cup freshly grated Parmesan cheese</span></div>
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<span style="color: #444444;">2 tablespoons julienned fresh basil leaves (about 12 leaves)</span></div>
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<span style="color: #444444;"> </span></div>
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<span style="color: #444444;">Preheat the oven to 425 degrees F.</span></div>
<span style="color: #444444;">Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.</span><br />
<span style="color: #444444;">Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.</span>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-12480918246360871862012-08-19T18:00:00.000-07:002012-08-19T18:00:21.562-07:00Rapid Rolls<div class="separator" style="clear: both; text-align: left;">
These rolls are great for a Sunday morning. In fact, just last week, my mom called and asked if we wanted to come for dinner. She asked if I had a baguette that I could bring, I didn't. But in 1 1/2 hours, start to finish, I was able to have these rolls ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ji3q3ZWISEf31W1or4wTbm5xcn3VPp1HWwOJ065GKN-FjBOWUMrfsYY91r1nhEm8HoO7m5hDUrpPAsQArsHk32Y-IxH-pVGFVcD9a7eW3H5FzW9PcCP627drgh20lE7kDfzlTgz9B0/s1600/WP_000585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ji3q3ZWISEf31W1or4wTbm5xcn3VPp1HWwOJ065GKN-FjBOWUMrfsYY91r1nhEm8HoO7m5hDUrpPAsQArsHk32Y-IxH-pVGFVcD9a7eW3H5FzW9PcCP627drgh20lE7kDfzlTgz9B0/s320/WP_000585.jpg" width="320" /></a></div>
<h2>
Rapid Rolls</h2>
<a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls-recipe/index.html"><span style="font-size: x-small;">from Kelsey Nixon</span></a><br />
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3 (.25-ounce) packets <span style="color: black;">active dry yeast<u> </u></span>
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<span class="amount">1 3/4 cups</span><span class="name"> warm water</span>
</div>
<div class="ingredient">
<span class="amount">1/2 cup</span><span class="name">
honey</span>
</div>
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<span class="amount">1/2 cup</span><span class="name">
melted butter, plus more for brushing</span> </div>
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<span class="amount">2 teaspoons</span><span class="name"> salt, plus more for sprinkling</span>
</div>
<div class="ingredient" sizcache="4" sizset="105">
2 large eggs, beaten
</div>
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<span class="amount">4 to 6 cups</span><span class="name"> flour, plus more if needed</span> </div>
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<br /></div>
In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant
yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the
honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly
add the flour cup-by-cup until fully incorporated and the dough pulls away from
the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 2 even servings. Roll into a circle, and cut into 24 wedges. Roll up and place on a baking sheet spaced evenly apart. Set
aside and allow to rise approximately 20 minutes, or until doubled in size. Preheat the oven to 400 degrees.
Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and
brush with more melted butter, and sprinkle with a little salt.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-23696181296080712222012-07-10T17:00:00.000-07:002012-08-19T17:05:24.175-07:00Open-faced Pimento Cheese BLT's<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoG0gLWPBJhQlj8V-qYtVn7zzwFBW842mfAKzVTl8vfzSUEnTG66DyKkV-whVCbroSxfqR8Ibw8xpdLVLc6SwLQd1Wq59ca8-mB_GPKe4VuDA2Ac_Eo9GngloZnv-9nF_oIFp1iQcQZo/s1600/WP_000469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHoG0gLWPBJhQlj8V-qYtVn7zzwFBW842mfAKzVTl8vfzSUEnTG66DyKkV-whVCbroSxfqR8Ibw8xpdLVLc6SwLQd1Wq59ca8-mB_GPKe4VuDA2Ac_Eo9GngloZnv-9nF_oIFp1iQcQZo/s320/WP_000469.jpg" width="320" /></a></div>
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These sandwiches were a great summertime meal. The spend hardly any time in the oven, and highlight many of the great things about summer. We paired ours with some sweet potato fries and fresh summer fruit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSJSjok9ZMAf-KJQHgQ4K2oPJp_fJglX0GT3naDAfZd6AnGs9Xu5oXroTN8CNvkbd5RhuJ165Q02LD_PUdMSJ7PGE50b5cB2vb9yCNo0be4tW6_QoNnqt758exMheBzIGyZjOR7OyZk8/s1600/WP_000467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSJSjok9ZMAf-KJQHgQ4K2oPJp_fJglX0GT3naDAfZd6AnGs9Xu5oXroTN8CNvkbd5RhuJ165Q02LD_PUdMSJ7PGE50b5cB2vb9yCNo0be4tW6_QoNnqt758exMheBzIGyZjOR7OyZk8/s320/WP_000467.jpg" width="320" /></a></div>
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Open-faced Pimento Cheese BLT's</h2>
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<a href="http://www.myrecipes.com/recipe/open-faced-pimiento-cheese-blt-50400000122058/">adapted from Cooking Light, June 2012</a></h4>
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<span itemprop="amount">2 tablespoons</span><span itemprop="name"> bottled diced pimientos, drained</span><span itemprop="preparation"> </span></div>
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<span itemprop="amount">1 tablespoon</span><span itemprop="name"> grated peeled shallots</span><span itemprop="preparation"> </span></div>
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<span itemprop="amount">4 tablespoons</span><span itemprop="name"> canola mayonnaise</span><span itemprop="preparation"> </span><span class="dollar"></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span><span itemprop="name"> cider vinegar</span><span itemprop="preparation"> </span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> freshly ground black pepper</span><span itemprop="preparation"> </span></div>
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<span itemprop="amount">4 ounces</span><span itemprop="name"> shredded reduced-fat sharp cheddar cheese</span><span class="dollar"></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/4 ounces</span><span itemprop="name"> grated fresh Parmesan cheese (about 1/3 cup)</span><span itemprop="preparation"> </span></div>
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<span itemprop="amount">4 </span><span itemprop="name"> (1-ounce) slices sourdough bread, toasted</span><span class="dollar"></span></div>
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<span itemprop="amount">12 </span><span itemprop="name"> tomato slices</span><span itemprop="preparation"> </span><span class="dollar"></span></div>
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<span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> kosher salt</span><span itemprop="preparation"> </span></div>
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<span itemprop="amount">4 </span><span itemprop="name"> center-cut bacon slices, cooked and halved</span><span class="dollar"></span></div>
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<span itemprop="amount">1 cup</span><span itemprop="name"> baby arugula leaves</span></div>
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<br /></div>
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<span itemprop="name">Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice. Place under the broil, just until the cheese starts to melt. Top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.</span></div>
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<br /></div>
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<span itemprop="name">The pimento cheese on it's own is a great dip or accompaniment to crackers.</span></div>
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<br /></div>
Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-66646308349534575042012-03-21T13:20:00.000-07:002012-08-20T08:53:36.545-07:005 Fruit Juice<div class="separator" style="clear: both; text-align: center;">
We love our Green Smoothies, but every once in a while, you want something else. This was a demo jusice at Costco for the Vitamix blender, but I made it just fine in my Blendtec. I love my Blendtec!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClFyEzbPQV8ilFe7KVWOPSuBAUcSSV_moEvMWrGhzvyFW_7P8DDLKK6s8bWA84-xFJY1ZIg1NnHePooiY2pzlOPjNSWKi3uveK5bm0L18mhyZ1wJFoyiFVkJ3_1ABxUIe3VAhoPBml0U/s1600/5+Fruit+Juice+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClFyEzbPQV8ilFe7KVWOPSuBAUcSSV_moEvMWrGhzvyFW_7P8DDLKK6s8bWA84-xFJY1ZIg1NnHePooiY2pzlOPjNSWKi3uveK5bm0L18mhyZ1wJFoyiFVkJ3_1ABxUIe3VAhoPBml0U/s320/5+Fruit+Juice+(1).JPG" width="320" /></a></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NtRq_KmxEea-3eh1GdpEAQHt3VeU8uoTZG4H3m6GQ17RE3SkvIxlz7c6-h9hgI9xaJfz8RXUScu7JMhFmxJ_c99l6W6Q_4y8kylTXkplVDRgZLbjzOSPguTSCdOy4kJmP8N70qLS1yU/s1600/5+Fruit+Juice+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NtRq_KmxEea-3eh1GdpEAQHt3VeU8uoTZG4H3m6GQ17RE3SkvIxlz7c6-h9hgI9xaJfz8RXUScu7JMhFmxJ_c99l6W6Q_4y8kylTXkplVDRgZLbjzOSPguTSCdOy4kJmP8N70qLS1yU/s320/5+Fruit+Juice+(6).JPG" width="320" /></a></div>
<div style="text-align: center;">
5 Fruits: 1 apple, 1 orange, 1 banana, 2 pineapple spears, and strawberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDcxGDuBi1jnNoubOcYk2lYi7NAIyrth6uS62ZXw9oFMovWS2XTALBGoMPEvDap3-Fy61VlBiesaF4kCH_iKAkNZCXjYtp5wUsKFwkV-lcu74PJ1SxFj8eMqm0XommrGtJUl2w2_ih9o/s1600/5+Fruit+Juice+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDcxGDuBi1jnNoubOcYk2lYi7NAIyrth6uS62ZXw9oFMovWS2XTALBGoMPEvDap3-Fy61VlBiesaF4kCH_iKAkNZCXjYtp5wUsKFwkV-lcu74PJ1SxFj8eMqm0XommrGtJUl2w2_ih9o/s320/5+Fruit+Juice+(3).JPG" width="212" /></a></div>
<div style="text-align: center;">
Roughly chop fruits and place in blender. Blend and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3gHfo75DHQU5uUKuXbVsUtjou3jYqXCqs41pFlWyCJpaFWfLEcv8TIqnQUa1rqNWyNbGOwGGR24qnMB-7tUKgBN2K7O766X9bvOehr0z1TzlAvAOEKSgeu_POLaCq6ti0p0JeAhtJVU/s1600/5+Fruit+Juice+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3gHfo75DHQU5uUKuXbVsUtjou3jYqXCqs41pFlWyCJpaFWfLEcv8TIqnQUa1rqNWyNbGOwGGR24qnMB-7tUKgBN2K7O766X9bvOehr0z1TzlAvAOEKSgeu_POLaCq6ti0p0JeAhtJVU/s320/5+Fruit+Juice+(10).JPG" width="213" /></a></div>
Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-59239474775047726102012-03-15T16:30:00.000-07:002012-10-07T16:30:08.021-07:00Crispy Gnocchi with Basil Oil and Sauteed Corn<div class="separator" style="clear: both; text-align: left;">
I saw this on Pinterest, only not on Pinterest at all. The Pinterest link describes making your own gnocchi to be topped with Coq Au Vin, so not what we are doing here. My sister in law had a note about mixing it with sauteed corn, etc. So, I just went for it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vmzNpUQYGMtTJkpxaUg1rleaacLR5tpGVyoTX450wm3a7CLwHjM0z6A19AiiAoiwneump82e_9whq3PaLLQtiiDgytaisdcoulTNq0TE6wYiqXiVO51VlIVwbEAPPmXbobkHoYaA8Pg/s1600/Crispy+Gnocchi+with+Basil+Oil+and+Sauteed+Corn+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vmzNpUQYGMtTJkpxaUg1rleaacLR5tpGVyoTX450wm3a7CLwHjM0z6A19AiiAoiwneump82e_9whq3PaLLQtiiDgytaisdcoulTNq0TE6wYiqXiVO51VlIVwbEAPPmXbobkHoYaA8Pg/s320/Crispy+Gnocchi+with+Basil+Oil+and+Sauteed+Corn+(2).JPG" width="320" /></a></div>
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<span style="font-size: large;">Crispy Gnocchi with Basil Oil and Sauteed Corn</span></div>
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1 1/2 Tbsp chopped fresh basil</div>
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1/2 tsp minced garlic</div>
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2 Tbsp olive oil, plus more for sauteeing</div>
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1 pkg premade gnocchi, or make your own just depends on how much time you have</div>
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1 C corn kernels</div>
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</div>
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Mix together chopped basil, garlic and olive oil with a pinch of salt and pepper. Let marinate while you prepare the rest. Boil gnocchi according to package directions. Drain and set aside. Drizzle extra olive oil in a large sautee pan. Add corn and stir to spread out. Now, let it sit without stirring for 3-4 minutes. Stir and let it sit again. Once finished cooking, remove corn from pan and keep warm. Add 1 Tbsp extra olive oil to the pan and pour in drained gnocchi. Repeat the steps from sauteeing the corn, and do not stir. Return the corn to the pan, drizzle with basil-olive oil mixture. Toss to combine and serve.</div>
Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-1976487115501340692012-03-06T13:00:00.000-08:002012-05-22T13:09:56.425-07:00Spinach Orzo Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQaRgT1n2JHKN14qp_26rrXuiaXCViM-jLhKO0_2eGOOlZiLWk8wGv54RtTBvenywCLPRultP_5VGN0rcEhRtdlV6P5vGyRwXQmIA8uIwN6hLi9q-Z-y1pzd1JX4UTIhnT-Q_LylAQKM/s1600/Spinach+Orzo+Salad+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQaRgT1n2JHKN14qp_26rrXuiaXCViM-jLhKO0_2eGOOlZiLWk8wGv54RtTBvenywCLPRultP_5VGN0rcEhRtdlV6P5vGyRwXQmIA8uIwN6hLi9q-Z-y1pzd1JX4UTIhnT-Q_LylAQKM/s320/Spinach+Orzo+Salad+(1).JPG" width="320" /></a></div>
<span style="color: #274e13; font-size: x-large;">Spinach and Orzo Pasta Salad</span><br />
<a href="http://simplyrecipes.com/recipes/spinach_and_orzo_salad/"><span style="font-size: x-small;">adapted from Simply Recipes</span></a><br />
<div class="ingredient">
4 ounces orzo pasta</div>
<div class="ingredient">
Salt</div>
<div class="ingredient">
2 Tbsp pine nuts</div>
<div class="ingredient">
3 ounces feta cheese, roughly crumbled</div>
<div class="ingredient">
1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)</div>
<div class="ingredient">
2 ounces baby spinach</div>
<div class="ingredient">
1/4 cup chopped red onion (about half a red onion)</div>
<div class="ingredient">
2 Tbsp olive oil</div>
<div class="ingredient">
1/2 Tbsp balsamic vinegar</div>
<div class="ingredient">
1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)</div>
<div class="ingredient">
1/2 teaspoon Dijon mustard</div>
<div class="ingredient">
Pinch dried basil</div>
<div class="ingredient">
Pinch dried tarragon</div>
<div class="ingredient">
Salt and freshly ground black pepper to taste</div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
Cook the orzo pasta in salted water acording to package directions. Drain. Rinse with cold water to cool quickly. Toast the pine nuts. Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.</div>
<br />
In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. Pour over orzo spinach mixture and gently mix in until well incorporated.<br />
<br />
Chill for at least an hour before serving.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-596763316645204562012-03-05T14:00:00.000-08:002012-03-05T14:07:45.033-08:00Our New Go-To DessertMy husband started the year back on the "South Beach Wagon." We had invited some friends for dinner to enjoy a new favorite of his, Blackened Chicken, and games. Our friend offered to bring a salad and something for dessert. I mentioned our current no-carb situation, and she said that she would look through her books and see what she could find. She showed up with Chocolate Mousse. Everyone in our family loved it. And, we have made it several times since. The boys every made it for Grandma & Papa's Sunday dinner.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTE1QUIiM7prx3UIC-gRLuWfpXrkbHGaMwZ5qLlbApLuVa4UWsJJtQfRhafVoXF-Ym46il4pRhpw_ZaCOCPSKq6nHku5mIv3oMblwbuqnDQddCZR9SKJ2or-lv0GUVYCmk3NmKujxp_2Y/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTE1QUIiM7prx3UIC-gRLuWfpXrkbHGaMwZ5qLlbApLuVa4UWsJJtQfRhafVoXF-Ym46il4pRhpw_ZaCOCPSKq6nHku5mIv3oMblwbuqnDQddCZR9SKJ2or-lv0GUVYCmk3NmKujxp_2Y/s320/DSC_0185.JPG" width="320" /></a></div>
<span style="color: #783f04; font-size: large;">{Chocolate Mousse}</span> <br />
<span style="font-size: x-small;">South Beath diet-friendly</span><br />
1 4-serving box of Suger-free Jell-O Instant Pudding, chocolate flavor<br />
1 tub of Cool-Whip Free, defrosted<br />
2 C cold milk<br />
<br />
Mix pudding and milk according to package directions. Let set up in fridge until just before serving. Then, gently fold in Cool Whip. The end result is an almost guilt-free, fuluffy, creamy chocolate treat!Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-63413603591840384592012-02-16T15:00:00.000-08:002012-02-16T15:13:05.601-08:00Green SmoothiesOur family is really enjoying "green smoothies." I have been drinking them for about a year and a half. I even went to see the <a href="http://www.greensmoothiegirl.com/">Green Smoothie Girl</a> speak at a health food store here in Seattle last spring! I will say that purchasing a Blendtec blender made all the difference for the rest of the family. Nothing blends like a Blendtec.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uFfL2rMvsZVVRuppTVAsItURYKx5T_9VGwTGugcGwlZs7gOwi0_g9-vA-xkZ1UPo3t_cmXlSHtoEG83F4mzvKes-TTTJ5zuXfrHlgU6nZQiRSduepbnMawi30I_lVN2O2Cl9FJ9Y0hs/s1600/Green+Smoothie+Mustache+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uFfL2rMvsZVVRuppTVAsItURYKx5T_9VGwTGugcGwlZs7gOwi0_g9-vA-xkZ1UPo3t_cmXlSHtoEG83F4mzvKes-TTTJ5zuXfrHlgU6nZQiRSduepbnMawi30I_lVN2O2Cl9FJ9Y0hs/s320/Green+Smoothie+Mustache+(1).JPG" width="320" /></a></div>
So, here is our everyday smoothie recipe:<br />
<span style="color: #741b47; font-size: large;">{Everyday Green Smoothie} <span style="color: black; font-size: small;">(about 24 oz.)</span></span><br />
8 oz. water<br />
1/2 tsp <a href="http://truvia.com/">Truvia</a><br />
4-5 C spinach, not packed<br />
1/2 of a ripe banana, 1 1/2" slices<br />
1 good sized navel orange, peel cut but some of the pith still there<br />
1/2 -1 C frozen Trader Farm's Triple Berry, frozen berries from Costco<br />
Put it into the blender in that order.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8ZVe93e1-RSmRcZdwFZhwjeE0cjF-Fok0cHNs29PINHh4wriSlgoqmZI9H2hoFumrmzoNZIWSCMyZEcpCRHZtpVUhTeox3LHr2hPP0Hm6U6ShmRIKzzOOUOHVYpmYUGTbdfDIMj-mjE/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8ZVe93e1-RSmRcZdwFZhwjeE0cjF-Fok0cHNs29PINHh4wriSlgoqmZI9H2hoFumrmzoNZIWSCMyZEcpCRHZtpVUhTeox3LHr2hPP0Hm6U6ShmRIKzzOOUOHVYpmYUGTbdfDIMj-mjE/s320/DSC_0013.JPG" width="228" /></a></div>
Blend it up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uzw_nyH2gNgZz_8wzRKfFK7kdutyA0L5lktSXCNNAoVzz_PCAVxkwEKKT1bEa3CpD-nbjpjKSuHoqiOBRxX30qF0l6tnj6yPSo3RiX5z25vK7QKG3IDVIyLWrRKboiHebrOMLujSyn4/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uzw_nyH2gNgZz_8wzRKfFK7kdutyA0L5lktSXCNNAoVzz_PCAVxkwEKKT1bEa3CpD-nbjpjKSuHoqiOBRxX30qF0l6tnj6yPSo3RiX5z25vK7QKG3IDVIyLWrRKboiHebrOMLujSyn4/s320/DSC_0014.JPG" width="228" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKV8SB7XgeYtMlB-JHxPvnw_xClHbKVXhwF3NpimRbHzl9p5xYrsgpHUAQUhWb3kX1FAjtte-QM4U4BNa1KW3tAlqdTzqvxF4ZXBkGV7c8jVZz_-vSdXmfipBrboP5c5wrnCsuor4Bp0/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKV8SB7XgeYtMlB-JHxPvnw_xClHbKVXhwF3NpimRbHzl9p5xYrsgpHUAQUhWb3kX1FAjtte-QM4U4BNa1KW3tAlqdTzqvxF4ZXBkGV7c8jVZz_-vSdXmfipBrboP5c5wrnCsuor4Bp0/s320/DSC_0015.JPG" width="228" /></a></div>
The berries in it will make it turn a lovely shade of "bleh." But, if you are lucky, it kind of looks a little purple.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4JFxem-YzpiyAi8tgCHeCngbbvAsQDGnqkXpYlxfWxF2H6IFuVeZ1GiWuQO4TEWhwiwt5JbwvVuphcxxEMN4pQEQAfuT7JW5Rjh3oHacYsbLfiQjeOCnv_9M6R7xh81D8nksyAfULc/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4JFxem-YzpiyAi8tgCHeCngbbvAsQDGnqkXpYlxfWxF2H6IFuVeZ1GiWuQO4TEWhwiwt5JbwvVuphcxxEMN4pQEQAfuT7JW5Rjh3oHacYsbLfiQjeOCnv_9M6R7xh81D8nksyAfULc/s320/DSC_0017.JPG" width="320" /></a></div>
Here is another delicious option. The one seen on my son's face in the first picture.<br />
<span style="color: #6aa84f; font-size: large;">{Really Green Smoothie}</span> about 20 oz.<br />
8 oz. water<br />
1/2 tsp <a href="http://truvia.com/">Truvia</a><br />
4-5 C spinach, not packed<br />
1 whole banana, cut into chunks<br />
2-3 pineapple spears, cut into chunks<br />
Blend it up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEMUEb1YY5IaSj8Ei7H7fVzG8sJNeFJxd0KBFSPr9IPK110m9R4ViD-ZMy1bdvrz0fHkRMAkK2Gs_w04gFbXHDXFMpFRQFmY5FnByQ2i_2IqeiEkjUp2Vph2gkWkXMWZIbGyiJ7g6ZJA/s1600/Really+Green+Smoothie+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEMUEb1YY5IaSj8Ei7H7fVzG8sJNeFJxd0KBFSPr9IPK110m9R4ViD-ZMy1bdvrz0fHkRMAkK2Gs_w04gFbXHDXFMpFRQFmY5FnByQ2i_2IqeiEkjUp2Vph2gkWkXMWZIbGyiJ7g6ZJA/s320/Really+Green+Smoothie+(1).JPG" width="213" /></a></div>
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The pineapple does cause this particular smothie to seperate a little faster. So, we like to drink our in a Blender Bottle. That way we can snap it closed and remix!</div>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-19757041286938567462012-02-09T14:00:00.000-08:002012-02-09T14:25:09.241-08:00Cranberry ChickenI know, it has been a long break. A much needed break. But, I am popping in to share a quick recipe. My older son has swimming lessons twice a week at 5pm. Hello, dinnertime. And, we now have Church from 1-4pm. So, I have been searching for recipes that can go into the oven or crockpot and be ready when we come home. <br />
<br />
Enter Cranberry Chicken. The ingredients might seem a little od, but let me tell you - It is delicious! The older son asking for seconds on meat, and the younger son saying, "This is SOO TASTY," gives this recipe 4 stars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8bgjzOZNKIAvJ1iOsMHnLYsA8IfJtEMMjRMYyZ-ZK73wXBRq6ggVDh55XrdEG-2ErWXUr1ZkwmDnUn8AOTbAFarHxczvtllZKN0iQJwzsca3gUBDMfF-VGAZNFWScNBwdp0jOc5tYr0/s1600/DSC_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8bgjzOZNKIAvJ1iOsMHnLYsA8IfJtEMMjRMYyZ-ZK73wXBRq6ggVDh55XrdEG-2ErWXUr1ZkwmDnUn8AOTbAFarHxczvtllZKN0iQJwzsca3gUBDMfF-VGAZNFWScNBwdp0jOc5tYr0/s320/DSC_0574.JPG" width="320" /></a></div>
<span style="color: #990000; font-size: large;">{Cranberry Chicken}</span><br />
12-14 Chicken Tenders, frozen<br />
8 oz. French Salad Dressing<br />
1 (16 oz) can Whole Berry Cranberry Sauce<br />
1 pkg Dry Onion Soup Mix<br />
<br />
Mix dressing, cranberry sauce and onion soup mix together. Whisk until smooth. Place chicken tenders in a 9x13 pan. Pour sauce over the top. Bake at 350 degrees for 1 hour - 1 hour 15 minutes.<br />
<br />
Serve over rice. (I served it over a <a href="http://www.seedsofchangefoods.com/our_foods/product.aspx?c=rth&p=285">Quinoa & Whole Grain Brown Rice</a> pilaf.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfxlkGvB0gFHtlHqczIpT_uvAyb7gyANjNk_4Gi5uEszvkVNvUMPidO380FKJ4v9f6axwfXDFmAfjs5i9I8f1TfaBPx_87luF_6QCH5aAUhIQ7wNHfgjB_0W8uPO2PSQnfOYESq0BrBU/s1600/DSC_0577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfxlkGvB0gFHtlHqczIpT_uvAyb7gyANjNk_4Gi5uEszvkVNvUMPidO380FKJ4v9f6axwfXDFmAfjs5i9I8f1TfaBPx_87luF_6QCH5aAUhIQ7wNHfgjB_0W8uPO2PSQnfOYESq0BrBU/s320/DSC_0577.JPG" width="320" /></a></div>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-46536193337261122962012-01-01T14:45:00.000-08:002012-02-09T14:56:44.289-08:00Butternut Squash Lasagna: Take 3Yes, I have tried many, many recipes for Butternut Squash Lasagna. This is my all-time favorite. In fact, I wish that I were eating it right now!<br />
<br />
We tried this recipe at my mom's house when everyone was home for Thanksgiving. It was so good, that I put it on our dinner menu the very next week.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qmR_MbVedlcR-OT85gVEUr77Q6TwSK3cIJP_tChdSkgQztHiyJe_QSK3VKLX3uCYQrbCSetiRMiJuLWDGXYSqpbejNsZqD4ygqnCQhduRTTSdBOft1keznpp1xU61jLrTPLnW2GCi-g/s1600/Butternut+Squash+Lasagna++(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qmR_MbVedlcR-OT85gVEUr77Q6TwSK3cIJP_tChdSkgQztHiyJe_QSK3VKLX3uCYQrbCSetiRMiJuLWDGXYSqpbejNsZqD4ygqnCQhduRTTSdBOft1keznpp1xU61jLrTPLnW2GCi-g/s320/Butternut+Squash+Lasagna++(2).JPG" width="320" /></a></div>
<span style="color: #e69138; font-size: large;">{Butternut Squash Lasagna}</span><br />
<span style="font-size: x-small;">adapted from </span><a href="http://www.finecooking.com/recipes/butternut-squash-lasagne-goat-cheese-sage-breadcrumbs.aspx"><span style="font-size: x-small;">finecooking.com</span></a><br />
<span property="v:amount">1 large butternut squash (about 3 lb.), halved lengthwise and seeded </span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2 medium cloves garlic, unpeeled</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">3 tsp. chopped thyme leaves </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2 tsp. extra-virgin olive oil </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Kosher salt</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Freshly ground black pepper</span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">5 Tbs. unsalted butter </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2 sprigs fresh sage plus 1 tsp. chopped leaves </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1-1/8 oz. (1/4 cup) all-purpose flour </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">3 cups whole milk </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1-1/4 cups crumbled fresh goat cheese (4 oz.) </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 cup finely grated Pecorino Romano (2 oz.) </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1/4 tsp. freshly grated nutmeg </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1/4 cup coarse dry breadcrumbs or panko </span></span></span><br /><span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"></span></span></span>15 lasagna noodles<br />
<strong>Roast the squash and garlic</strong><br />
Position a rack in the center of the oven and heat the oven to 425°F.<br />
Dice the squash and place on a foil-lined baking sheet. Sprinkle on 1 minced garlic clove and 1 tsp of thyme. Drizzle with 2 tsp. of the oil and, then, season with 1/2 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. You can begin checking around 25 minutes. Remove from the oven and let cool completely. <br />
Scoop the squash, thyme and garlic into a bowl. Mash with a fork until smooth. Season to taste with salt and pepper.<br />
Reduce the oven temperature to 350°F.<br />
<div class="instruction" property="v:instructions">
<strong>Make a goat cheese and sage sauce</strong>Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. </div>
<div class="instruction" property="v:instructions">
<strong>Season the breadcrumbs</strong>Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. </div>
<div class="instruction" property="v:instructions">
<strong>Assemble and bake the lasagne</strong>Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.<br />
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. </div>
<h3>
Make Ahead Tips</h3>
You can make the roasted squash mixture up to 1 day ahead of assembling the lasagna.<br />You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-45944999253493769572011-09-23T12:20:00.000-07:002012-05-22T12:22:30.905-07:00Chicken Pot Pie with Cheddar Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhBUJrU41t5LdNqEs-zz_nKOfL341_XUFQkozmoqCNl8zRfwTiEqs5ayds9Qt9W-fSP_rJaOTzmQCxYBDUbWmBLXGywcz7NdN1stWff9ihsZtpe5W-akho5qgx3YrHRJjHvh-OU0mH34/s1600/Chicken+Pot+Pie+with+Cheddar+Crust+FNMag+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhBUJrU41t5LdNqEs-zz_nKOfL341_XUFQkozmoqCNl8zRfwTiEqs5ayds9Qt9W-fSP_rJaOTzmQCxYBDUbWmBLXGywcz7NdN1stWff9ihsZtpe5W-akho5qgx3YrHRJjHvh-OU0mH34/s320/Chicken+Pot+Pie+with+Cheddar+Crust+FNMag+.JPG" width="320" /></span></a></div>
<span style="color: #b45f06; font-size: x-large;">Chicken Pot Pie with Rustic Cheddar Crust</span><br />
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-potpie-with-cheddar-crust-recipe/index.html"><span style="color: #444444; font-size: x-small;">adapted from Food Network Magazine</span></a><br />
<span style="color: #444444;">For the Crust:</span><br />
<div class="ingredient">
<span style="color: #444444;">2 1/2 cups all-purpose flour</span></div>
<div class="ingredient">
<span style="color: #444444;">1/2 teaspoon fine salt</span></div>
<div class="ingredient">
<span style="color: #444444;">Freshly ground pepper</span></div>
<div class="ingredient">
<span style="color: #444444;">1 1/2 cups grated sharp cheddar cheese (about 5 ounces)</span></div>
<div class="ingredient">
<span style="color: #444444;">1 stick cold unsalted butter, cut into 1/2-inch pieces</span></div>
<div class="ingredient">
<span style="color: #444444;">6 tablespoons cold vegetable shortening</span><br />
<span style="color: #444444;">For the Filling:</span></div>
<div class="ingredient">
<span style="color: #444444;">1 3 1/2-to-4-pound roasted or rotisserie chicken</span></div>
<div class="ingredient">
<span style="color: #444444;">3 cups low-sodium chicken broth</span></div>
<div class="ingredient">
<span style="color: #444444;">5 tablespoons unsalted butter</span></div>
<div class="ingredient">
<span style="color: #444444;">1 onion, chopped</span></div>
<div class="ingredient">
<span style="color: #444444;">5 teaspoons chopped fresh thyme</span></div>
<div class="ingredient">
<span style="color: #444444;">6 stalks celery, chopped</span></div>
<div class="ingredient">
<span style="color: #444444;">6 carrots, chopped</span></div>
<div class="ingredient">
<span style="color: #444444;">Kosher salt</span></div>
<div class="ingredient">
<span style="color: #444444;">1/2 pound shiitake mushrooms, stems removed, caps sliced</span></div>
<div class="ingredient">
<span style="color: #444444;">1/2 pound cremini mushrooms, sliced</span></div>
<div class="ingredient">
<span style="color: #444444;">7 tablespoons all-purpose flour</span></div>
<div class="ingredient">
<span style="color: #444444;">1/2 cup dry white wine</span></div>
<div class="ingredient">
<span style="color: #444444;">2/3 cup heavy cream, plus more for brushing</span></div>
<div class="ingredient">
<span style="color: #444444;">1/2 cup chopped fresh parsley</span></div>
<div class="ingredient">
<span style="color: #444444;">Freshly ground pepper </span></div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<span style="color: #444444;">Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.</span></div>
<span style="color: #444444;"></span><br />
<span style="color: #444444;">Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.</span><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;">Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish. I used to 8x8 pans, so that I could freeze one for later.</span><br />
<span style="color: #444444;"></span><br />
<span style="color: #444444;">Roll out the dough between 2 sheets of parchment paper until slightly larger than each baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.</span><br />
<br />
<span style="color: #444444;">I froze one of my pot pies byt pressing plastic wrap directly onto the surface of the cooled pie. Then, I wrapped the casserole dish with foil and froze it.</span><br />
<ul><span style="color: #444444;">
</span></ul>
<span style="color: #444444;"></span><br />
<div>
<span style="color: #444444;"> </span></div>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-6218277594607806012011-08-29T12:00:00.000-07:002012-05-22T12:08:10.916-07:00Summer Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlH0y8Hv8-8t_yxHY-yfpav9X-h47nujKBUtvUymAdZZKocfMmkfVumPh3FYv7s0s3jfQtOEKGaWlbLQgCIzvbkCaO9baf1ZZVAfOUUZM_-xMlpY20kUrOY28HJyXUa2lAYstPixUUHqM/s1600/Tomato+Salad+with+Crushed+Croutons+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlH0y8Hv8-8t_yxHY-yfpav9X-h47nujKBUtvUymAdZZKocfMmkfVumPh3FYv7s0s3jfQtOEKGaWlbLQgCIzvbkCaO9baf1ZZVAfOUUZM_-xMlpY20kUrOY28HJyXUa2lAYstPixUUHqM/s320/Tomato+Salad+with+Crushed+Croutons+.JPG" width="320" /></a></div>
<br />
<span style="color: #cc0000; font-size: x-large;">Tomato Salad with Crushed Croutons</span><br />
<a href="http://smittenkitchen.com/2011/08/tomato-salad-with-crushed-croutons/"><span style="font-size: x-small;">adapted slightly from Smitten Kitchen</span></a><br />
<u>Crushed croutons</u><br />4 slices hearty white bread<br />1 small shallot, minced (about 2 tablespoons)<br />1 garlic clove, minced or pressed through garlic press<br />1/4 teaspoon table salt<br />Freshly ground black pepper<br />2 tablespoons olive oil<br />2 tablespoons grated Parmesan cheese<br />
<u>Tomato salad</u><br />1 pound cherry or grape tomatoes, mixed colors if you can find them<br />2 teaspoons olive oil<br />1 tablespoon mellow red wine vinegar <br />
1/8 teaspoon table salt<br />Pinch of sugar<br />Freshly ground black pepper<br />
Handful basil leaves, slivered<br />
<br />
Preheat oven to 350 degrees. Tear bread into chunks and whirl them in a food processor until coarsely ground. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool.<br />
<br />
Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.<br />
<br />This salad would also be delicious with the addition of white beans, chopped olives or drizzled basalmic vinegar.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-7909712168679377842011-08-27T18:00:00.000-07:002012-02-09T15:09:49.040-08:00Picnic CornThis recipe may be the best part of summer! We have eaten it over and over again. The first time we tried it, my cousin and her family were here. They went home and made it for her in-laws the very next day.<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo0IdG8rSw0OOj081NaJkg0PMv_QDRCrdG4eSyQNViF0rwao7wz4NNjDd5IaYLcjn_EWyD0Lb5-wzQbiZid_T3vgiX0egcPRNXWwkDQVm-2UQuE3hmXESXf1_VR_YSLvMmUi27G60MBc/s320/Picnic+Corn+.JPG" width="320" /> </div>
<span style="color: #f1c232; font-size: large;">{Picnic Corn}</span><br />
<a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/grilled-picnic-corn-recipe/index.html"><span style="font-size: x-small;">originally from here</span></a><br />
<div class="ingredient">
<em>8</em> ears corn, shucked
</div>
<div class="ingredient">
<span class="amount"><em>1/4</em> cup</span><span class="name">
melted butter or olive oil</span>
</div>
<div class="ingredient">
<span class="amount"><em>1</em> tablespoon</span><span class="name"> cilantro</span>
</div>
<div class="ingredient">
<em>1</em> clove garlic, minced
</div>
<div class="ingredient">
<span class="amount"><em>2</em> teaspoons</span><span class="name"> chile powder</span>
</div>
<div class="ingredient">
<span class="amount"><em>1/2</em> teaspoon</span><span class="name"> salt</span> </div>
<div class="ingredient">
<span class="amount"><em>2/3</em> cup</span><span class="name">
mayonnaise</span>
</div>
<div class="ingredient">
<span class="amount"><em>1/4</em> cup</span><span class="name">
fresh lime juice</span>
</div>
<div class="ingredient">
<span class="amount"><em>3/4</em> cup</span><span class="name">
grated Romano cheese</span>
</div>
<div class="ingredient">
Lime wedges, for garnish </div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
Preheat an outdoor grill to medium-high heat (or and indoor grill pan). Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly
charred all over, 7 to 10 minutes, depending on the temperature of the grill.
</div>
<br />
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
<br />
<br />
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano
cheese. Place corn under the broiler for just a few minutes. <br />
<br />
Serve warm with lime
wedges.<b></b><br />
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</div>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-8056170112335651152011-05-24T08:30:00.000-07:002011-05-27T16:38:04.943-07:00My Dear FriendI have a dear friend who's name is Becky. She has opened her house to us many times and welcomed us in as if we were part of her family. She is so generous and giving to everyone around her. Recently she did all of the food for not one, but two of my sister's bridal showers. The first was themed "Get in the Moodie for Cookin' with a Foodie." It was such a good time. We had lunch and, then, a <em>Chopped</em> competition. We were divided into 4 teams and given a basket with mystery ingredients. My team got bacon, asparagus, large flake coconut, and dates. Other teams had shrimp, fish, or scallops as their protein.<br />Overall, the afternoon was delightful but so was the food! Here are two of Becky's recipes for you to enjoy!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg4jRY1qtzdgDDss1fYlEnffWMJG0k1GxqzGlXg5obAFuUJs-viKGFaWATWuzqw5MOb169Sa6PF-GTualVh_YGZGhv_ZkI4RZc3BsAhIcCZcB5ab3ObW7DKrdjOzzlXt31QEBHd0Gpxk/s1600/Becky%2527s+Beet+Salad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610305818675584354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg4jRY1qtzdgDDss1fYlEnffWMJG0k1GxqzGlXg5obAFuUJs-viKGFaWATWuzqw5MOb169Sa6PF-GTualVh_YGZGhv_ZkI4RZc3BsAhIcCZcB5ab3ObW7DKrdjOzzlXt31QEBHd0Gpxk/s320/Becky%2527s+Beet+Salad.JPG" /></a><span style="COLOR: rgb(153,0,0);font-size:130%;" >{Roasted Beet Salad}</span><br />Arugula (mostly)<br />Spring Greens<br />Red & Yellow Beets, Roasted (recipe follows)<br />Pistachios<br />Goat Cheese (really creamy, from Whole Foods)<br />small amount of Red Onion<br /><br />To Roast Beets:<br />Scrub beets really well. Cut in half if they are large, they should easily fit within a 9x13 pan. Sprinkle around 1 onion that was quartered. Drizzle with olive oil and toss. Drizzle with a little maple syrup, salt and pepper, and toss. Turn red beets, flat side up - yellow beets, flat side down. (Each color should be roasted seperately.) Sprinkle each one with brown sugar. Tightly cover with foil and roast at 350 degrees for 1 hour. No peeking. Cool and peel just prior to using.<br /><br />Fresh Basil Vinaigrette<br />In a blender, combine:<br />1 C white basalmice vinegar<br />1/4 C agave nectar<br />1/4 C really good honey<br />1/2 of a cooked yellow beet<br />a good handful of fresh basil<br />a good handful of fresh parsley<br />1/3 C white onion<br />juice of 2 limes, and a little zest<br />Blend until really smooth. And, add:<br />a couple pinches of italian seasoning (roll it around in your fingers first, so that it is very fine)<br />a couple grinds (1/4 tsp) salt and pepper<br />1 Tbsp dijon mustard<br />1 Tbsp (to start) pistachios<br />Blend, again. Slowly drizzle in 1 C of good olive oil while blender is running. Taste and adjust.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA7BeB9SIYQtx1tW8SZ2a2HcZt_bRcCGdNZb9nwQxFMaZjozFwMJ1593wsGsJUIw4IqCP0tTYlUMrs585XvC8ztrae-IAr6XZIlZxjCH8p_IcOTQH3-kan63m_BkVpx_iBP3ZOd_7fyk/s1600/Becky%2527s+Bread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5610305810498684818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA7BeB9SIYQtx1tW8SZ2a2HcZt_bRcCGdNZb9nwQxFMaZjozFwMJ1593wsGsJUIw4IqCP0tTYlUMrs585XvC8ztrae-IAr6XZIlZxjCH8p_IcOTQH3-kan63m_BkVpx_iBP3ZOd_7fyk/s320/Becky%2527s+Bread.jpg" /></a><span style="font-size:130%;color:#996633;">{Homemade Rolls or Bread}</span><br />Mix together and proof for 10 minutes:<br />1 package of yeast<br />1 C warm water<br />2 tsp sugar<br />In a large bowl combine:<br />3 beaten eggs<br />1/2 C really soft butter<br />Mix together, and add 1/2 C sugar. Mix again.<br />Add yeast mixture, mix with a wooden spoon. Stir in:<br />4 ½ C flour<br />1 teaspoon salt<br /><br />Mix together with a wooden spoon for about 7-8 minutes. Becky said, “Mix until you are is really tired.” Cover with plastic wrap and a damp kitchen towel. Let rise in the bowl until truly doubled.<br />Punch down and shape into rolls (Becky does crescents). Cover loosely with plastic wrap and rise until “almost double.” Bake at 350 degrees, and begin checking right around 10 minutes.<br />For bread: Shape loaves and place in well-buttered pan. Place in the fridge, until you are ready to bake them. Take out and let them rise to double. Bake at 350 degrees, and begin checking around 25 minutes – until golden brown.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-88305170338803084922011-05-12T14:23:00.000-07:002011-05-27T16:04:29.590-07:00Quinoa Makes Me HappyI, recently, had a quinoa salad at a playdate that was so yummy, I decided to give it another go at home. Previously, quinoa didn't fly in our house. Maybe, because the first recipe I tried didn't mention rinsing the quinoa to wash away the bitter taste.<br /><span style="color:#ff0000;">PLEASE READ CAREFULLY: You must wash quinoa before you cook it, or it will be extremely bitter and no one will want to eat it!<br /></span>My first attempt, was a Southwest Quinoa Salad. Next up, I'm thinking Greek, or really any flavor combination you may like. Quinoa is a very versatile grain that could even be substituted for rice in a lot of dishes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoKIXYKf7xl9D3I4J5LVv7nA8GcwSa5fXFFTpRXgSNz2bZKOid6YMNcCYVgQpkQLkRadUJbizj4mh0oi2bc-4ZalavZew-1gHvfMEak7LvzPzLAgUkZVfrtgkZtxMBi2Ps0DwbCLKeJk/s1600/WP_000410.jpg"><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5611509738294722482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoKIXYKf7xl9D3I4J5LVv7nA8GcwSa5fXFFTpRXgSNz2bZKOid6YMNcCYVgQpkQLkRadUJbizj4mh0oi2bc-4ZalavZew-1gHvfMEak7LvzPzLAgUkZVfrtgkZtxMBi2Ps0DwbCLKeJk/s320/WP_000410.jpg" /></a></p><span style="font-size:130%;">{Southwest Quinoa Salad}</span><br /><a href="http://www.myrecipes.com/recipe/southwestern-quinoa-salad-10000000522920"><span style="font-size:78%;">adapted from this recipe</span></a><span style="font-size:78%;"><br /></span>1/2 cups quinoa, rinsed well and drained<br />2 Tbsp lime juice<br />1 tablespoon olive oil<br />1/4 teaspoon ground cumin<br />1/2 can (15 oz.) reduced-sodium black beans, rinsed and drained<br />1 cup frozen corn kernels, thawed, or drained canned corn<br />1/3 red bell pepper, chopped<br />1/4 cup chopped fresh cilantro<br />2 tablespoons red onion, finely minced<br />salt & pepper, to taste<br />avocado, sliced or diced<br /><br />Rinse quinoa well. Bring quinoa, 1 C of water and a pinch of salt to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed. While quinoa is cooking, mix together lime juice, oil and cumin. Whisk to combine. Add in slightly cooled quinoa and remaining ingredients. Stir to combine. Taste and adjust seasoning.<br /><br />Serve with butter lettuce for wrapping, or in a bowl. Top each serving with fresh avocado.Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-35939550105997534712011-04-22T16:00:00.000-07:002011-04-25T17:57:30.149-07:00Easter a Very Special MealYou know, sometimes life throws thing at you that you don't expect. The last 4 months have been like that for me. And, consequently, food takes a back seat. I totally have days where dinner consists of finding the freezer meal I've tucked away, or even throw together something based upon what is actually in the house at that moment.<br /><br />But, holidays tend to be different. They lead to memories shared around a table with family and often friends. People laughing and crying together as their bodies are nourished with food made by hand specially selected for the occasion.<br /><br />This Easter we will join friends for a non-traditional Easet dinner. But, for breakfast we will have just our little family gathered around a Sunday breakfast table in warm pajamas having just found baskets full of unimaginable treats and suprises. So, here is what I am thinking.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 216px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599688452368476082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-1buxbsj5sT2envb07KtY7gbY9ygJc2ks1UW19PRULFYGlvGVg60ofFnuymlnIMfZ8J-FXwI_hmTGsUkx-6qfr3On7VfW11aF_eGjdRXvlEpuHi8UHq1AUplosnW324uteum9-1YuP8/s320/Fruit+Salad+Breakfast.jpg" />An egg dish: <a href="http://www.cookingchanneltv.com/recipes/jamie-oliver/crispy-and-delicious-asparagus-and-potato-tart-recipe/index.html">Crispy and Delicious Asparagus and Potato Tart</a> by Jamie Oliver<br /><a href="http://www.foodnetwork.com/recipes/anne-burrell/sausage-and-pepper-frittata-recipe/index.html">Sausage and Pepper Frittata</a> by Anne Burrell<br /><a href="http://redvelvetgirls.typepad.com/emma/2011/04/tomato-and-feta-frittata.html">Tomato, Green Scallion and Feta Frittata</a><br /><a href="http://lindenandrosemary.blogspot.com/2011/02/spinach-and-goat-cheese-fritatta.html">Spinach and Goat Cheese Frittata</a><br /><a href="http://www.kalynskitchen.com/2010/12/recipe-for-baked-mini-frittatas-with.html">Mini Frittatas with Broccoli and Three Cheeses</a><br />A bread:<br /><a href="http://foodswelove.blogspot.com/2010/04/challah-bread.html">Challah Bread</a><br />Scones - here is a <a href="http://www.goodlifeeats.com/2011/03/buttermilk-poppy-seed-citrus-scones.html">great base recipe</a> that you can alter as you would like, or try <a href="http://lepetitbrioche.blogspot.com/2011/02/orange-glazed-strawberry-scones.html">Orange Glazed Strawberry Scones</a><br />And, a fresh fruit salad. What could be better for a spring brunch?Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-24882452985500316922010-12-15T11:45:00.000-08:002011-05-27T16:35:55.479-07:00Chicken and Cabbage SaladThis was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTGDqYNJ_3Nj2xIuOOVoE5vM480AaGUL7Sw6S4fPDoEapJuKho0pa3NFcLW5UjsZb-HlTulVO6sNQnwLKYxbIJf7xL0sM1cmFvm4HJugYGaHppXTp5GnRyYucXl1khXerQWa5IQc6Ylg/s1600/IMG_0929.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541303382660384258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNOkHyDdrKncTB3ecH72jGq8P5NFlEBz-Uvz9n5aege4FkMoDL8XPmN3O8H6QxDg5bnZoSccE0qnCJJk-qnWxUsFYQ589lPXvaR7VoCNaNwA1lDF6U7ilJcS4YgEem2yaO1-d-hcjLz8/s320/IMG_0936.JPG" /></a><span style="font-size:180%;">{Chinese Chicken Salad}</span><br /><span style="font-size:78%;">recipe from Sandi<br /></span>4oz. Slivered almonds<br />3T sesame seeds<br />2T vegetable oil<br /><br />Sauté these together until lightly toasted.<br /><br />2cups diced chicken<br />1med. Head of cabbage, shredded<br />6-8 scallions, sliced<br />1/2 lb. Sliced mushrooms<br /><br />Combine all the above and toss with dressing.<br /><br />Dressing:<br />3/4 cup veg.oil<br />6T rice vinegar<br />4T sugar<br />1/2t. pepper<br /><br />Top with chow mein noodles.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541303398450037842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTGDqYNJ_3Nj2xIuOOVoE5vM480AaGUL7Sw6S4fPDoEapJuKho0pa3NFcLW5UjsZb-HlTulVO6sNQnwLKYxbIJf7xL0sM1cmFvm4HJugYGaHppXTp5GnRyYucXl1khXerQWa5IQc6Ylg/s320/IMG_0929.JPG" /> <br /><p>I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.</p><br /><p>You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!</p>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-45622564388013284482010-12-12T14:20:00.000-08:002010-12-20T12:10:24.100-08:00Bountiful Baskets: This Week's Basket<div>We haven't had a basket for almost a month! I was so excited to get another basket , and this one was great. Here's what we got:<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552859263902816866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPeiuNZ8zEmbaIRfo7O9LX-BXxUvsGg8XYM2m3_QBjDKWB4aZpwrlmb406EiR1teTBf2rgiGeq4JeZgTH_Td0EY5zpPVfWkr0jAwlgp8QvZFirD-KCeK8qSueSBdKDPhd-KhqTRm3Yg4/s320/BB+4.JPG" />2 napa cabbages,<br />1 spaghetti squash (plus, one for volunteering),<br />6 grey squash (like a zucchini),<br />5 lbs of potatoes,<br />2 cucumbers<br />7 bananas,<br />6 grapefruit,<br />8 oranges,<br />5 pears,<br />7 fuji apples<br /><br />I am going to make SukiYaki this week with my Napa Cabbage, "Spaghetti" with marinara and parmesan, and <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Curried-Chicken-Zucchini-Boats">stuffed zucchini boats</a>. We will be eating a lot of fruit with our meals this week, but it will be really yummy! Maybe, I will even switch my "waiting in the oven dinner to California Enchiladas this week.</div>Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-46468775769683992722010-12-10T11:00:00.000-08:002010-12-15T11:37:25.559-08:00Stuffed Acorn Squash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o7fKmlEa90EkZyw0CHaaT1ryGzBAHQSypRYmfbPf-Axxqmk8d2t2bMj5JW61vmQLc-1hVXfYXKSAMazN8w05-hykPuDI_yKf2Q4sPGMbi7LpFii40rg62bIKcyGdQHUGRGUkDGf8mKA/s1600/stuffed+acorn+squash.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 122px; FLOAT: left; HEIGHT: 160px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550988358546489826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o7fKmlEa90EkZyw0CHaaT1ryGzBAHQSypRYmfbPf-Axxqmk8d2t2bMj5JW61vmQLc-1hVXfYXKSAMazN8w05-hykPuDI_yKf2Q4sPGMbi7LpFii40rg62bIKcyGdQHUGRGUkDGf8mKA/s400/stuffed+acorn+squash.jpg" /></a>Remember back in November, when I promised you a Stuffed Acorn Squash recipe - well, today is the day!<br /><br />I got this recipe from a friend at church. It came through a "light and healthy" recipe exchange. I love it! And, I know that my friend's family does, too. In fact, the day that we received acorn squash in our Bountiful Baskets, she was trying to trade other things for extra acorn squash.<br /><br /><span style="font-size:180%;">{Stuffed Acorn Squash}</span><br /><span style="font-size:78%;">recipe by Melissa</span><br />2 medium acorn squash<br />1, 12 oz. package of bulk sausage (ground pork – country style is good if you can find it)<br />1 cup sliced fresh mushrooms<br />½ cup thinly sliced celery<br />¼ cup thinly sliced green onion<br />½ cup sour cream<br />¼ cup parmesan cheese<br />1 egg<br /><br />Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash cut side down in a pan or dish. Bake for 45 minutes or until tender.<br />In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 degrees for 20-25 minutes or until heated thoroughly.<br /><br />You could prepare this recipe through stuffing the squash ahead of time, then, just bake it off when it is time for dinner!Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0tag:blogger.com,1999:blog-5403591979165122463.post-35114716235666364862010-11-22T08:00:00.000-08:002010-11-22T20:49:22.621-08:00This Week's Dinner MenuI know it has been a while since I posted a dinner menu. We have been trying to eat healthier, but that means a lot of the same from South Beach or other various diet cookbooks. And, my husband traveled all of last week, so pretty much we ate whatever the boys wanted and I foudn something in the fridge. So, here is this week's fast menu.<br /><br />Sunday - (Dinner at Mom's) Flank steak, Grandma's Rice, kabocha squash, and Pear & Gorgonzola Salad<br />Monday - <a href="http://www.wholeliving.com/recipe/crunchy-chicken-tenders-with-herb-buttermilk-dressing-recipe">Crunchy Chicken Tenders with Herb-Buttermilk Dressing</a>, broccoli, raw carrots, fruit<br />Tuesday - <a href="http://foodswelove.blogspot.com/2010/01/bread-bowls-broccoli-cheddar-soup.html">Broccoli Cheddar Soup</a>, bread bowls, simple salad, fruit<br />Wednesday - At mom's prepping for Thanksgiving<br /><span style="font-size:130%;color:#cc6600;">THANKSGIVING</span><br />Friday - <a href="http://www.cookingchanneltv.com/recipes/rachel-allen/beef-pasties-with-mint-ginger-and-peas-recipe/index.html">Beef "Pasties"</a>, broccoli or zucchini, cottage cheese and tomato salad<br />Saturday - might be back at mom's for a farewell dinner to my sisters!Meganhttp://www.blogger.com/profile/11791873793769945758noreply@blogger.com0