tag:blogger.com,1999:blog-67671183267354818302024-02-07T10:58:19.349-05:00Cooking and Eating with DianeDo you like to cook? Do you like to eat? Have you tried some new techniques or spices lately? Do you collect cookbooks and recipes? Do you drool over new kitchen appliances? Do you try every new restaurant in town? How many different ways can you roast a chicken? Do you go to gourmet food stores and wonder how to cook all the odd ingredients? Well if you answered yes to any of these, you have so much in common with me.Unknownnoreply@blogger.comBlogger289125tag:blogger.com,1999:blog-6767118326735481830.post-52003877487802425712022-09-14T21:55:00.004-04:002022-09-14T21:55:32.183-04:00<p> </p><div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">On a day when we had lotss of snow and
needed soup but I have to admit to being lazy and I doctored a few cans and
invented </span></span></b>
<p><b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: large;">Diane's Creole New England Clam
Chowder.</span></span></b></p></div>
<div align="left" dir="ltr">
<span class="737411616-01032005"></span><b><span style="color: purple;"> <img align="right" border="0" height="197" src="http://www.risingwoods.org/images/food/MCj02158180000[1].gif" width="248" /></span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 can good quality clam chowder (I
use Snows)</span></span></b></div>
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<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 can cream style corn</span></span></b></div>
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<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 can clams with juice</span></span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 Andouille sausage, diced</span></span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 slice bacon, diced</span></span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 onion, sliced </span></span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">1 teaspoon (or more) Creole
seasoning or Emeril's essence.</span></span></b></div>
<div align="left" dir="ltr">
<span class="737411616-01032005"></span><b><span style="color: purple;"> </span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">Cook the sausage and bacon until
done but not crisp, add the onion to the fat and sauté till translucent. Add
the can of chowder, clams and corn and stir to blend. Add the Creole
seasoning and heat to serving temperature.</span></span></b></div>
<div align="left" dir="ltr">
<span class="737411616-01032005"></span><b><span style="color: purple;"> </span></b></div>
<div align="left" dir="ltr">
<b><span class="737411616-01032005">
<span style="color: purple; font-family: Arial; font-size: x-small;">It was YUMMY! even though it came
from a can. We used more Creole seasoning on each bowl.</span></span></b></div>
<p align="center">
<img border="0" height="201" src="http://www.risingwoods.org/images/food/MCj02510130000[1].gif" width="244" /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-6159972686832215682022-09-14T21:52:00.005-04:002022-09-14T21:52:57.729-04:00<p> <span style="font-family: Arial Black; font-size: medium;">RICE TORTE</span>
<img border="0" height="142" src="http://www.risingwoods.org/images/GIFS4ANYPAGE/rollingpinHH01914_.gif" width="181" />
</p><p> </p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;"><u>Crust</u></span></p>
<p><span style="font-family: Arial Black; font-size: small;">2 cups flour</span></p>
<p><span style="font-family: Arial Black; font-size: small;">1/2 teaspoon salt</span></p>
<p><span style="font-family: Arial Black; font-size: small;">1/2 cup + 1 tablespoon water</span></p>
<p><span style="font-family: Arial Black; font-size: small;">4 tablespoons +1/2 teaspoon olive oil</span></p><p><span style="font-family: Arial Black; font-size: small;"> </span></p><p><span style="font-family: Arial Black; font-size: small;">(You can also use pre-purchased pasta sheets) <br /></span></p>
<p> </p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;">The key to an excellent dough is to work it
as little as possible, then let it rest, covered, while the filling is being
prepared. The dough can even rest a few days in the
refrigerator. </span></p>
<p><span style="font-family: Arial Black; font-size: small;">This recipe is for a 9 1/2 x 13 1/2 x
2" glass pan.</span></p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;">Put the flour + salt in a bowl and pour the
water and 4 tablespoons oil in with it. Mix together until the dough is
formed. You can use a pastry blender as though you were making a pie
crust; two knives work as well. When formed, let the dough
rest on the board 20 minutes. On a lightly floured table, roll the dough
thinly to the thickness of about two sheets of paper. Be patient, this
takes time and practice. Put the dough in the pan leaving about a 3"
overhang. Lightly oil the pan to get a golden brown color. (If you
use a metal pan you will get a darker crust).</span></p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;"><u>Filling</u></span></p>
<p><span style="font-family: Arial Black; font-size: small;">2 1/2 cups long grain rice</span></p>
<p><span style="font-family: Arial Black; font-size: small;">5 cups water</span></p>
<p><span style="font-family: Arial Black; font-size: small;">about 1/2 teaspoon salt</span></p>
<p><span style="font-family: Arial Black; font-size: small;">4 large onions</span></p>
<p><span style="font-family: Arial Black; font-size: small;">4 large beaten eggs</span></p>
<p><span style="font-family: Arial Black; font-size: small;">1/4 lb of butter</span></p>
<p><span style="font-family: Arial Black; font-size: small;">a bit of oil</span></p>
<p><span style="font-family: Arial Black; font-size: small;">2 cups grated parmesan cheese</span></p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;"><u>Additional for glaze:</u></span></p>
<p><span style="font-family: Arial Black; font-size: small;">4 tablespoons grated cheese</span></p>
<p><span style="font-family: Arial Black; font-size: small;">1 large egg beaten </span></p>
<p><span style="font-family: Arial Black; font-size: small;">1 teaspoon oil</span></p>
<p> </p>
<p><span style="font-family: Arial Black; font-size: small;">Cook rice as directed on package. (2
1/2 cups of rice with 5 cups of water make 7 1/2 cups of rice) You can
make rice a day ahead and store in the refrigerator.</span></p>
<p><span style="font-family: Arial Black; font-size: small;">Sauté 4 large onions very finely chopped
in 1/4 lb of butter with a tiny bit of olive oil until golden. Mix rice
with 2 cups parmesan cheese. (You can mix parmesan and Romano) Add 4
beaten large eggs.</span></p>
<p><span style="font-family: Arial Black; font-size: small;">Pour filling into crust. Level with
back of spoon. Fold the edges into the top so it makes a 1 - 2"
border. Trim the excess. Mix 4 tablespoons of grated cheese with a
bit of oil and one well beaten egg. Brush the top of the torte, including
crust.</span></p>
<p><span style="font-family: Arial Black; font-size: small;">Bake at 450° in a preheated oven for about
30 minutes or so until it is golden. Let it cool for thirty minutes and
cut into 1 1/2 inch squares. </span></p>
<p><span style="font-family: Arial Black; font-size: small;">Serve warm, but it is also great room
temperature.</span></p>
<p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-92060088739462850622022-09-14T21:50:00.007-04:002022-09-14T21:50:34.602-04:00<p> </p><p><img border="0" height="91" src="http://www.risingwoods.org/FOODANDWINE/recipes/winebreadFD00575_.gif" width="130" /></p>
<p><b>CHEESE STRAWS<br />
</b><br />
<br />
<i>1/2 pound prepared puff pastry, thawed<br />
2 tablespoons grated Gruyere cheese<br />
Cayenne<br />
2 tablespoons grated cheddar cheese<br />
1 tablespoon grated Parmesan cheese<br />
1 tablespoon very finely chopped prosciutto (optional)<br />
</i><br />
Line 2 baking sheets with parchment.<br />
<br />
Divide the pastry into 3 equal portions. Roll out one portion to rectangle 1/8
inch thick and 10 inches in length. Sprinkle the Gruyere evenly over the surface
and dust very lightly with cayenne. Use the palms of your hand or a rolling pin
to firmly press the cheese into the dough. Cut the dough into 1/2" wide
strips, twist them, and arrange them on a baking sheet. Continue with the
remaining pastry, sprinkling Cheddar cheese on one batch and Parmesan and
prosciutto, if using on the other, on the other. Chill for at least 30 minutes
before baking.<br />
<br />
Preheat the oven to 400 F. Bake the straws until puffed and golden brown, 8-10
minutes. Cool and serve.</p><br /><p><img border="0" height="209" src="http://www.risingwoods.org/FOODANDWINE/recipes/cheesemouseFD00934_.gif" width="178" /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-41767795616411218532022-09-14T21:46:00.004-04:002022-09-14T21:46:32.509-04:00<p> <span style="font-size: x-small;"></span></p><p><span style="font-size: x-small;"><img height="114" src="http://www.risingwoods.org/images/GIFS4ANYPAGE/CHEF.gif" width="111" /></span></p><span style="font-size: x-small;">
</span><b><span style="color: red; font-size: x-small;"><p>HOT CRAB DIP</p>
</span></b><span style="font-size: xx-small;">
<p> </p>
<p> </p>
</span><p></p><ul><span style="font-size: xx-small;">
</span><b><span style="color: blue; font-size: xx-small;"><li>1 Can crab meat (picked over, cartilage removed)</li>
<li>1 8 ounce package cream cheese at room temperature</li>
<li>2 T horse radish</li>
<li>3 T chili sauce</li>
<li>3-4 shakes hot sauce</li>
<li>3 T milk (use only if it is too thick)</li>
<li>Cream together the cream cheese and the crab. Add horseradish, chili sauce and hot sauce (to taste).</li>
<li>Heat in microwave on high for 4 minutes, stirring halfway. </li>
<li>Can also be heated in oven until bubbly. (350° for 15 min)</li>
<li>Can be mixed ahead and refrigerated. </li></span></b></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-47546264414557804712022-03-23T15:13:00.000-04:002022-03-23T15:13:12.065-04:00<div><p style="text-align: left;"><span style="color: #cc0000;"><span style="font-size: x-large;"><span style="font-family: verdana;"><b></b></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-large;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfvDhEaoH8Cynqgj25p3exUiw7_iJi7T0C8nkQ3NFfgvTXnkoPB_5vWGzUYjDT7pM40P4m5m2oqtrIJ9nFq-gu1TefRBdT86P6m48tvprSIjNFJD7ilOdUamuc9xENVx5qwCFUntQM9lzZkS5_9CPZCJCo8s_X6o3jPvmjZFQMNAXoxPrpWXAy9Ff4Q/s2592/Farfalle_Pasta.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfvDhEaoH8Cynqgj25p3exUiw7_iJi7T0C8nkQ3NFfgvTXnkoPB_5vWGzUYjDT7pM40P4m5m2oqtrIJ9nFq-gu1TefRBdT86P6m48tvprSIjNFJD7ilOdUamuc9xENVx5qwCFUntQM9lzZkS5_9CPZCJCo8s_X6o3jPvmjZFQMNAXoxPrpWXAy9Ff4Q/w205-h154/Farfalle_Pasta.JPG" width="205" /></a></b></span></span></span></div><span style="color: #cc0000;"><span style="font-size: x-large;"><span style="font-family: verdana;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH8Lj72a3A_n5FWQIcYyjJ94ZV8HJuLXwWHlOW-EXWg_vN-VQT18m8MA6ALe9QKTX6Nrnj0kyHIjALTXNhYnpvkdOdJmQMyNVbVLpmHPMaR3wGdb5i3D4m2bgcgjpJOW8QcTTklikMrbcpzUB-CuyssNo7weNvpYSL-LkFNf9cw7T8k-p1l0r5bEy4g/s2048/chili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH8Lj72a3A_n5FWQIcYyjJ94ZV8HJuLXwWHlOW-EXWg_vN-VQT18m8MA6ALe9QKTX6Nrnj0kyHIjALTXNhYnpvkdOdJmQMyNVbVLpmHPMaR3wGdb5i3D4m2bgcgjpJOW8QcTTklikMrbcpzUB-CuyssNo7weNvpYSL-LkFNf9cw7T8k-p1l0r5bEy4g/w179-h101/chili.jpg" width="179" /></a></div>Diane's Nacho Pasta</b></span></span></span><p></p><ul style="text-align: left;"><li><span style="color: #cc0000; font-size: small;"><span style="font-family: verdana;"><span style="color: black;">1 pound farfalle pasta, cooked according to directions, drained, save 1 cup of pasta water</span></span></span></li></ul></div><div style="text-align: left;"><span style="color: #cc0000; font-size: small;"><span style="font-family: verdana;"><span style="color: black;"><br /></span></span></span></div><div><ul style="text-align: left;"><li><span style="color: #cc0000; font-size: small;"><span style="font-family: verdana;"><span style="color: black;">1 tablespoon olive oil</span></span></span></li><li><span style="font-size: small;">1 medium onion, diced<br /></span></li><li><span style="font-size: small;">2 cloves minced garlic</span></li><li><span style="font-size: small;">2 poblano peppers, chopped</span></li><li><span style="font-size: small;">1 jalapeno (or more to taste) diced</span></li><li><span style="font-size: small;">1 can black beans, drained</span></li><li><span style="font-size: small;">1 large can diced tomatoes<br /></span></li></ul></div><span style="font-size: small;"></span><div><span style="font-size: small;"></span><ul style="text-align: left;"><li><span style="color: #cc0000; font-size: small;"><span style="font-family: verdana;"><span style="color: black;">1 pound boneless skinless chicken thighs, cut into chunks <br /></span></span></span></li><li><span style="color: #cc0000; font-size: small;"><span style="font-family: verdana;"><span style="color: black;">1 tablespoon olive oil</span></span></span></li></ul></div><div style="text-align: left;"><span style="font-size: x-small;"></span></div><div style="text-align: left;"><ul style="text-align: left;"><li>2 cups shredded cheddar cheese</li><li>1 cup scallions, chopped - whites and greens</li><li>cilantro to taste - I use 1/4 cup</li></ul><p>In a large (large enough to hold all ingredients) skillet, on medium, heat olive oil and brown chicken. </p><p>Remove chicken and set aside. Add additional olive oil to skillet and diced onion. Saute until onion is soft. Add garlic and peppers. Saute until peppers are soft. Add black beans, tomatoes and browned chicken to pan. Heat until bubbling and chicken is cooked through.</p><p>Pour sauce over cooked. Stir to combine adding pasta water if needed. Add cheese, scallions and cilantro and stir to combine and melt cheese.</p><p><span style="font-size: x-large;">Serve!!🍲</span><br /></p></div><div><p style="text-align: left;"><span style="font-size: x-small;"> </span><br /></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-70293844029198811142022-03-23T14:41:00.000-04:002022-03-23T14:41:07.681-04:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AtDsxCTjLssxoBITC1s8JwBdL_nD3sUEOUbCdmDJNaaEH_3c7FsEQn2nj7Ll8bB7LHPbu7HKeKpfXwJoZd_nro__PgPP5hJn__dx7zA4ls_bx3JSITlOfHIySev48VX7i8L5A3qmbRqKxoAks7DkOg5hTJWQJMh-KQCXyYxezXw-jQOpR10WME4NmQ/s500/taste-of-mexico-500x298.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="500" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AtDsxCTjLssxoBITC1s8JwBdL_nD3sUEOUbCdmDJNaaEH_3c7FsEQn2nj7Ll8bB7LHPbu7HKeKpfXwJoZd_nro__PgPP5hJn__dx7zA4ls_bx3JSITlOfHIySev48VX7i8L5A3qmbRqKxoAks7DkOg5hTJWQJMh-KQCXyYxezXw-jQOpR10WME4NmQ/w304-h182/taste-of-mexico-500x298.jpg" width="304" /></a></div><br /> <span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;">I Love Mexican Food</span></span></span><p></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><br /></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="color: #38761d;"><span style="font-family: arial;"><span style="font-size: small;">I think I didn't have my first Taco</span></span></span> <span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;">until I was in college. I always like spicy foods, but Mexican just wasn't common. Now a taco is the least common Mexican item I eat.</span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;">This week we will be having two different meals influenced by the chilies and flavors of <span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;">Mexico. <span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;">I am making my own fajita and taco seasoning. The store bought varieties have so much salt and sugar in them and by the ounce are fairly expensive. I also invented a nacho pasta dish that we love. I will share both. They can be mixed up in larger quantities and stored in shaker jars. <br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><u><b>Diane's Fajita Seasoning</b></u><br /><br />1 tablespoon cornstarch<br />2 teaspoons chili powder<br />1 teaspoon ground paprika<br />1 teaspoon Truvia (1 packet) <br />½ teaspoon onion powder<br />½ teaspoon garlic powder<br />½ teaspoon ground cumin<br />¼ teaspoon cayenne pepper </span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><u><b>Diane's Taco Seasoning</b></u><br /><br />Most taco seasoning mixes contain salt, warming spices (such as paprika, oregano, and chili), onion powder, and garlic powder. <br /><br />2 teaspoons chili powder<br />1 teaspoon ground cumin<br />1 teaspoon dried oregano<br /></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;">½ </span></span></span></span></span></span></span></span></span></span></span></span></span>teaspoon (to taste) kosher salt<br />1 teaspoon coarsely black pepper<br /></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;">½ </span></span></span></span></span></span></span></span></span></span></span></span></span>teaspoon ground paprika<br />1 teaspoon garlic powder<br />1 teaspoon onion powder<br />1 teaspoon (to taste) crushed red pepper flakes <br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: red;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #6aa84f;"><span style="color: #38761d;"><span style="color: red;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-family: arial;"><span style="font-size: small;"><span style="color: #38761d;"> </span></span></span></span></span></span></span> </span></span></span><br /></span></span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-58424039472219048112022-03-16T19:03:00.005-04:002022-03-16T19:08:17.875-04:00<p></p><div class="separator" style="clear: both; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="158" src="https://blogger.googleusercontent.com/img/a/AVvXsEjr5Yau-GLeQEo1ZtaxvBFbb7aSlazU8O2RmtfqxArwMsLZ_cSZskEy4O4Kw0IGyLDz93st28E-KxLbg0f19CZe8Ig3TYJ_48dvgIkwayKj6_sGTmGkFWHAUlaNqJMTE4tyDQJ8qT_A2L5sKBLme151oSTWBzEfP5S6yfK8gIod8fcJTqeLCvWg54JO5Q=w118-h158" style="margin-left: auto; margin-right: auto;" width="118" /><img align="bottom" border="0" height="168" src="http://www.risingwoods.org/images/GIFS4ANYPAGE/roastbeef.gif" width="172" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Our Corned Beef and Beef Roast for Sauerbraten<br /></td></tr></tbody></table><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjr5Yau-GLeQEo1ZtaxvBFbb7aSlazU8O2RmtfqxArwMsLZ_cSZskEy4O4Kw0IGyLDz93st28E-KxLbg0f19CZe8Ig3TYJ_48dvgIkwayKj6_sGTmGkFWHAUlaNqJMTE4tyDQJ8qT_A2L5sKBLme151oSTWBzEfP5S6yfK8gIod8fcJTqeLCvWg54JO5Q=s4000" style="margin-left: 1em;"><b> <span style="font-size: large;"> </span></b></a></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"> </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"> </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">MENU 3-16 to 3-23</span></b><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjr5Yau-GLeQEo1ZtaxvBFbb7aSlazU8O2RmtfqxArwMsLZ_cSZskEy4O4Kw0IGyLDz93st28E-KxLbg0f19CZe8Ig3TYJ_48dvgIkwayKj6_sGTmGkFWHAUlaNqJMTE4tyDQJ8qT_A2L5sKBLme151oSTWBzEfP5S6yfK8gIod8fcJTqeLCvWg54JO5Q=s4000" style="margin-right: 1em;"></a></span></div><br />Wed - Corned Beef, Cole Slaw, Cucumber Salad<p></p><p><br />Thu - Roasted Chicken, String beans<br /><br />Fri - Out after appointments<br /><br />Sat - <a href="http://www.risingwoods.org/FOODANDWINE/recipes/sauerbraten.htm">sauerbraten</a> potato pancakes, broccoli<br /><br />Sun - Turkey Chili<br /><br />Mon - BBQ kielbasa, cole slaw<br /><br />Tue - Queso Chicken Cutlets, Asparagus<br /><br />Wed - Chicken <a href="https://www.thespruceeats.com/make-shawarma-at-home-2356016">Schwarma </a>in pita pockets</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-49869754442806692522022-03-16T10:41:00.018-04:002022-03-16T10:55:38.553-04:00<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTBQi_sADiXjg0bW8AKd740-jzZWNFK3f3eXMk060CoeJUsDhCcxr66qqh6EnUSpqU8gVT9xR4wA5mCRA9vo6T8sKieFznIp1jyIC3-t8-0ZXsjjcUJSKgTBrt11JiV6zhsNbq3M-9W8kHdybwe3CKuCTrBKJKGWfiSUgqpp__ehq6nu95i7M4IXvQfQ=s500" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="138" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTBQi_sADiXjg0bW8AKd740-jzZWNFK3f3eXMk060CoeJUsDhCcxr66qqh6EnUSpqU8gVT9xR4wA5mCRA9vo6T8sKieFznIp1jyIC3-t8-0ZXsjjcUJSKgTBrt11JiV6zhsNbq3M-9W8kHdybwe3CKuCTrBKJKGWfiSUgqpp__ehq6nu95i7M4IXvQfQ=w138-h138" width="138" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Packet Seasonings<br /></td></tr></tbody></table><img alt="Corned Beef Seasonings" class="lazyautosizes lazyloaded" data-aspectratio="1.0" data-sizes="auto" data-srcset="//cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_180x.png?v=1570031290 180w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_360x.png?v=1570031290 360w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_540x.png?v=1570031290 540w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_720x.png?v=1570031290 720w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_900x.png?v=1570031290 900w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1080x.png?v=1570031290 1080w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1296x.png?v=1570031290 1296w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1512x.png?v=1570031290 1512w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1728x.png?v=1570031290 1728w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1944x.png?v=1570031290 1944w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2160x.png?v=1570031290 2160w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2376x.png?v=1570031290 2376w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2592x.png?v=1570031290 2592w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2808x.png?v=1570031290 2808w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_3024x.png?v=1570031290 3024w" style="--aspect-ratio: 1.0;" /><img alt="Corned Beef Seasonings" class="lazyautosizes lazyloaded" data-aspectratio="1.0" data-sizes="auto" data-srcset="//cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_180x.png?v=1570031290 180w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_360x.png?v=1570031290 360w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_540x.png?v=1570031290 540w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_720x.png?v=1570031290 720w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_900x.png?v=1570031290 900w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1080x.png?v=1570031290 1080w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1296x.png?v=1570031290 1296w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1512x.png?v=1570031290 1512w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1728x.png?v=1570031290 1728w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_1944x.png?v=1570031290 1944w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2160x.png?v=1570031290 2160w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2376x.png?v=1570031290 2376w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2592x.png?v=1570031290 2592w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_2808x.png?v=1570031290 2808w, //cdn.shopify.com/s/files/1/0148/1945/9126/products/1gjs-rkgalxIIPAAYtd0aZ5kxGIzoNcwem5JNhMVzC08mBpvZiR2Bt8ARE79MNtURHmOI32fCYI_w615-h615_3024x.png?v=1570031290 3024w" style="--aspect-ratio: 1.0;" />So today, even though it's the 16th, is our corned beef day. It's a day early for St. Patrick's Day. I cut open the corned beef briskets fro the package and low and behold, they didn't come with the seasoning packet. So, I had to improvise. I looked up what the packets might have in them and then picked out the spices and herbs that I have in stock. The list is mustard, dill, bay leaves, allspice, ginger, star anise, pepper,
cloves, coriander, cinnamon, juniper berries, mace, chilies, cardamom. I used mustard seeds, bay leaves, allspice berries, pepper and coriander. I hope it works. It's slow cooking now.<br /><p></p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-56800939046036786452022-03-15T12:43:00.008-04:002022-03-15T12:43:56.906-04:00<p>I pride myself on not being a picky eater. I will try most anything once. I love vegetables of all kinds. I love to try ethnic foods and enjoy learning about cultures through food.<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvCnba0KWGKKP7jqS5LnVdTAIbt1L5WdPl06mwL-ckWc0Uy5A64xwZuXyJ6TJuqSGq6r2RvsHp7PFnpN3_ogSn2yvQnDHduEw6fjvnB8ETQSWa9JwbhYBVIrOix5lDswiYNWwKJx750qi6NApVmgg539qmse6hf4TfT8c1wCyctKaSCK5kwFKEJ5RY3Q=s1400" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="1400" height="188" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvCnba0KWGKKP7jqS5LnVdTAIbt1L5WdPl06mwL-ckWc0Uy5A64xwZuXyJ6TJuqSGq6r2RvsHp7PFnpN3_ogSn2yvQnDHduEw6fjvnB8ETQSWa9JwbhYBVIrOix5lDswiYNWwKJx750qi6NApVmgg539qmse6hf4TfT8c1wCyctKaSCK5kwFKEJ5RY3Q=w283-h188" width="283" /></a> </p><p>I have to confess though, that I am not a fish lover. I do love shellfish, but most others are not on my regular menu. There is one that I can't even try. I look at it and just can't imagine putting it in my mouth. It's octopus. I see it and picture those suction caps getting stuck on my cheeks and tongue.</p><p>OK, sorry if I just made you not want to eat it or eat it again.</p><p><span style="font-size: medium;"><span style="font-family: times;"><b>Is there anything that you can't eat or won't eat??</b></span></span></p><p><br /></p><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-35320652096357917872022-03-13T21:35:00.002-04:002022-03-13T21:35:59.120-04:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYBtjOkIiYQ-VNYqXIvcgIKmzIBN9G6ZfNPn9NFtZAnPKGB4z-euKq0K6snpKtAiPNWdHFWfkaCNR48em-WI25fcMiA_HAJAzwikpf83H59T_5nz3CdP9v7WP6NLx4UGpM126i_Zm7Pb4dHfKoSyJNTGHAlAu0nu96yXRKXCos4TlgmkYCzKSWXIw85Q=s960" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="226" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYBtjOkIiYQ-VNYqXIvcgIKmzIBN9G6ZfNPn9NFtZAnPKGB4z-euKq0K6snpKtAiPNWdHFWfkaCNR48em-WI25fcMiA_HAJAzwikpf83H59T_5nz3CdP9v7WP6NLx4UGpM126i_Zm7Pb4dHfKoSyJNTGHAlAu0nu96yXRKXCos4TlgmkYCzKSWXIw85Q=w170-h226" width="170" /></a></div>Most people think of corned beef and cabbage when planning a St. Paddy's Day dinner. There are other options though. This is one of my favorites.<a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIlmnHOLDkRhaGm1mxVi1wxfigE2FYDsBOEhhfQtPVlKKnE0i5IIa1JbNPM7Ru7bSWFREBTkMHTZyPA7mkA0STV_447IA_emwflCPN_tZ2eB_B_WCak7tE0WKLWQ0zhesSeWkMdh3D-75iKxXsSEBtCMOVfe74eI5dAo47ROIuHULenW0m6PAa_A2WKg=s268" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="268" data-original-width="266" height="162" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIlmnHOLDkRhaGm1mxVi1wxfigE2FYDsBOEhhfQtPVlKKnE0i5IIa1JbNPM7Ru7bSWFREBTkMHTZyPA7mkA0STV_447IA_emwflCPN_tZ2eB_B_WCak7tE0WKLWQ0zhesSeWkMdh3D-75iKxXsSEBtCMOVfe74eI5dAo47ROIuHULenW0m6PAa_A2WKg=w161-h162" width="161" /></a><p></p><p><br /><span style="font-size: medium;"> <span style="color: #38761d;"><b> Guinness Braised Beef Roast<br /></b></span></span><br /><br />Ingredients<br /><br />8 quarts beef stock<br /><br />2 cups tomato juice<br /><br />2 cans Guinness® Draught<br /><br />2 carrots, diced<br /><br />4 celery stalks, diced<br /><br />2 chopped onions<br /><br />4 sprigs of fresh thyme<br /><br />1 1/2 pound beef chuck roast<br /><br />Canola oil<br /><br />Salt and pepper to taste<br /><br />Prep time 45 Mins <br />Cooking time 2 Hours 30 Mins (6 hours in slow cooker)<br />Serves 2 <br /><br />Preheat oven to 350°F.<br /><br />Season chuck roast generously with salt and pepper. Coat your pot with canola oil and pan sear it on all sides. When the meat is seared to an amber brown color, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness® Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan. Alternatively, you can add all the ingredients to a slow cooker and cook on low for 6 hours.<br /><br />Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2–2.5 hours. The meat will have fallen apart in chunks. </p><p></p><p>Remove meat from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.<br /><br />When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.<br /><br /> <br /> <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-77725059418564819622022-03-13T21:22:00.001-04:002022-03-13T21:22:58.162-04:00<p> <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j fe6kdd0r mau55g9w c8b282yb keod5gw0 nxhoafnm aigsh9s9 d3f4x2em iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id hzawbc8m" dir="auto"></span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q"><div dir="auto" style="text-align: start;">🍽I grew up in a "clean your plate" house. While I understand not wasting food and eating nutrition before dessert, there are also downsides.</div><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">For me personally, I learned to overeat. If I was full, I didn't recognize that until my plate was empty. I also learned to eat things that didn't give me pleasure. </div><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">In the last 10 months, since my diagnosis of diabetes, I look at food in a totally new way. I count everything I put in my mouth. I limit carbohydrates and especially the empty nutrition carbohydrates. I refuse to put anything in my mouth that I don't like. I am far from a picky eater, but now I am far more discerning of what I prefer. Life is short. Eating bad bread, mushy French fries, or overcooked vegetables is NOT going to happen anymore.</div><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;"> </div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;">There is nothing I can't eat, but some that I shouldn't have too much. I do miss some things. I miss potato chips, and ice cream. There are sugar free ice creams that aren't bad. I have found a few "chip" substitutes and discovered that part of my love of potato chips is the crunch factor.</div></div><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q"><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;">😋I am a self professed "foodie" and enjoy finding ways to make old recipes into delicacies that we enjoy and are also in keeping with my current diet requirements.</div></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-351385995013500622015-02-26T12:22:00.002-05:002015-02-26T12:22:39.605-05:00Meatball and Barley StewToday, I have a meatball and barley stew cooking in my rice cooker. I
used half a bag of pearl barley seasoned with onions, lots of garlic,
lots of ginger, and Sriracha. (all to taste) I added 2 pounds of
little meatballs that I had previously made and frozen and 1 bad of
frozen chopped spinach. I also added 1 can of condensed Campbell's
French onion soup and a can of water. It smells awesome! I can't wait
to eat it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-71698719264167002322015-02-14T19:48:00.002-05:002015-02-14T19:48:26.178-05:00Grape YogurtWhy don't yogurt manufacturers make grape flavored yogurt? I have seen almost all other fruit flavored yogurts. There is lemon and orange and raspberry and blueberry and banana and mango and passion fruit. There is key lime and apple pie. There are also quite a few other exotic flavors and combinations like chocolate and red velvet cake and honey. Why not grape? I think the Welch's company is missing a marketing opportunity. <br />
<br />
Today, I mixed a heaving tablespoon of Welch's grape jam into a cup of fat free plain Greek yogurt. OH MY! It was luscious. I remember having grape ice cream and grape pudding at the Welch's Grape Festival years ago. It's time for GRAPE YOGURT!<br />
<br />
(By the way, I haven't seen grapefruit flavored yogurt either. I haven't tried it yet. Although, I love grapefruit, I think it might curdle the yogurt. Or is yogurt already curdled?? I guess I have to try it.)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6767118326735481830.post-31438798757802969702014-12-28T16:29:00.001-05:002014-12-28T16:29:02.833-05:00Crazy Breakfasts from Leftover ChineseWe love Chinese food. Actually, I haven't yet met an Asian food that I didn't like. We get take-out Chinese about twice a month. I know I can make Chinese myself; and I do. But, some days I work so many hours in the day that I need someone else to do the cooking.<br />
<br />
This week, I had a shrimp lo mein dish for my dinner. As my mother used to say "my eyes were bigger than my stomach." I ordered a large quart of it and couldn't finish it. So, the next day I mixed the lo mein with eggs and made a frittata and the following day, I made a dressing and ate some of it as a noodle salad.<br />
<br />
Here is my Asian/Chinese Vinaigrette:<br />
<br />
2 Tablespoons Soy Sauce<br />
2 Tablespoons Rice Wine Vinegar<br />
1 Teaspoon Toasted Sesame Oil <br />
1 Teaspoon Raw Sugar or Honey<br />
1 Teaspoon Freshly Grated Ginger<br />
1 Teaspoon Freshly Grated Garlic<br />
1/4 Cup Canola Oil<br />
<br />
This amount is good for a large salad. Double or triple the quantities and keep it in the refrigerator for about a week. <br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-19424988180098960502014-08-13T13:30:00.000-04:002014-08-13T13:30:14.856-04:00Mushrooms 101<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3aUP5gnh6M12oSAZ73s0wHBR1VftHBvsRyMgN0coZWWjWL37ggqruFqq_6Fs1Zr7-M54OKyBd4rcBsEvW8Z3xHa8BTG-LjCdSV9u2GPoohra-8hKgRUCUE1ZnEQqdg-lkOiHV1pLpZwu/s1600/mushrooms.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3aUP5gnh6M12oSAZ73s0wHBR1VftHBvsRyMgN0coZWWjWL37ggqruFqq_6Fs1Zr7-M54OKyBd4rcBsEvW8Z3xHa8BTG-LjCdSV9u2GPoohra-8hKgRUCUE1ZnEQqdg-lkOiHV1pLpZwu/s1600/mushrooms.jpg" height="277" width="400" /></a>Lots of good information on cleaning mushrooms. There are so many old wives tales out there that are pure <br />
bunk. Rachael Ray shares the misinformation at least once a week. Here are some links to the information needed to understand that it is OK to wash mushrooms in a sink or bowl of water. <br />
<br />
<br />
<a href="http://message.snopes.com/showthread.php?t=38792" target="_blank">Is it OK to wash mushrooms??</a><br />
<br />
<br />
<a href="http://www.thekitchn.com/hey-you-can-wash-mushrooms-54939" target="_blank">How should I wash mushrooms?? Will they get soggy in water??</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-84507733814830210322014-07-31T19:15:00.001-04:002014-07-31T19:17:53.406-04:00My Own "Vlasic" Bread and Butter Pickles!<br />
<a href="http://www.vlasic.com/assets/products_pickles_chips.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Bread & Butter Chips" border="0" src="http://www.vlasic.com/assets/products_pickles_chips.png" height="200" width="117" /></a><span style="font-size: large;">I am hooked on <a href="http://www.vlasic.com/products/" target="_blank">Vlasic Bread and Butter Pickles.</a> </span><br />
<br />
<span style="font-size: small;">I have always loved bread and butter pickles, but none compares to Vlasic for me. It is relatively easy to make pickles. <a href="http://www.rachaelray.com/recipe.php?recipe_id=4873" target="_blank">Rachael Ray has an entire fan base "quick pickling" everything.</a> I have tried many combinations of sugar, vinegar and spices. While they are all good, nothing compares to Vlasic.<a href="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcR8b52bLFmnZYBjXsGAM_QkvAvtTrhVvah-XRHQjRO_qxnXozqo_ejTehWs" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" id="irc_ilrp_mut" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcR8b52bLFmnZYBjXsGAM_QkvAvtTrhVvah-XRHQjRO_qxnXozqo_ejTehWs" style="margin-top: 94px;" width="200" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<br />
<span style="font-size: small;">Next problem is the expense. Vlasic pickles aren't cheap. The jars of the Bread and Butter Sandwich Snackers are sometimes as much as $4.79 and they don't go on sale very often. Combine that with the fact that when I open the jar, it makes about 3 sandwiches. So, the pickles ends up costing more than the meat or cheese on a sandwich.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">My solution of sorts was discovered today!! I had saved the jar with the brine in it to use as part of a barbecue sauce. I have done that before. All of a sudden I had an idea! I cut up some baby cucumbers and a small onion and added it all to the jar. Then I added a few handfuls of grape tomatoes. It is all brining in the refrigerator.</span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">So, I added the veggies but the flavor is pure VLASIC!!</span></div>
<div style="text-align: center;">
<span style="font-size: large;">A second jar for the price of one! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-75215800181567750552014-07-30T13:30:00.001-04:002014-07-30T13:30:53.127-04:00Slow Cooker Baked Beans in a Rice Cooker (DRIED BEANS!!)<br />
<strong>Here is our dinner tomorrow night. One of the great things about it, is that you can start with dried beans and 4 hours later, you have a full meal. My rice cooker has a slow cook setting. </strong><br />
<br />
<strong>Slow-Cooked Baked Beans in a Rice Cooker</strong><br />Serves 6–8 as a side dish and 3-4 as a main meal.<br />
<strong>Ingredients</strong>:<br />
<ul>
<li>3/4 lb thick-cut bacon, diced</li>
<li>1 lb kielbasa, sliced into coins </li>
<li>1 large onion, diced</li>
<li>1 lb dried pinto beans</li>
<li>5 cups water</li>
<li>3/4 cup molasses</li>
<li>1/2 cup ketchup</li>
<li>1/4 cup spicy mustard</li>
<li>1 tsp salt</li>
<li>1 tsp black pepper<nobr><a class="FAtxtL" href="http://community.qvc.com/blogs/kitchen-and-food-talk/topic/460849/slow-cooked-baked-beans-the-ultimate-bbq-side.aspx?cm_ven=FB&cm_cat=DV&cm_pla=ITKWDRECIPEBLOG&cm_ite=SLOWCOOKERBAKEDBEANSBLOG#" id="FALINK_4_0_3"></a></nobr></li>
</ul>
<strong>Preparation</strong>:<br />
<ol>
<li>Cook the bacon over medium heat in a medium-size skillet. When the
bacon begins to brown, add the onions and kielbasa and sauté until translucent.</li>
<li>Place the beans into the slow cooker with the water, bacon, kielbasa and onion. Cover and set the slow cooker on high for 3 hours.</li>
<li>Meanwhile, prepare the sauce. Combine the molasses, ketchup, mustard, salt, and pepper in a small bowl. Set aside.</li>
<li>After 3 hours add the sauce and stir to combine. Cover and let the beans cook an additional hour.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-86536137832052044762014-06-13T21:01:00.000-04:002014-06-13T21:01:15.327-04:00Master Quench Chicken and Pasta<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBO0-hm-h3Kb4PMBWS_GpyYSe1OR6U7gRd8i-_37_A40q9zA8Y8KUWCFw4g0WjL1C_sAQHLEXHUkso2KKdYdR13qDAZnUYUnoglEpfA6bvUtjsb0OyoltxZP_HQWu2suwwBMFUAWNkiqo/s1600/LionsDen.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBO0-hm-h3Kb4PMBWS_GpyYSe1OR6U7gRd8i-_37_A40q9zA8Y8KUWCFw4g0WjL1C_sAQHLEXHUkso2KKdYdR13qDAZnUYUnoglEpfA6bvUtjsb0OyoltxZP_HQWu2suwwBMFUAWNkiqo/s1600/LionsDen.jpg" height="150" width="200" /></a>A few years back, I was enjoying an evening of music and friendship at the<a href="http://www.redlioninn.com/events-calendar/category/lions-den/" target="_blank"> Lion's Den in Stockbridge, Massachusetts.</a> They always have a wonderful choice of local brews and high end wines. That's what I usually drink. I was drawn to a specialty drink on the menu called a Master Quench. One of the ingredients is maple syrup, the real stuff of course. I had to try it! Maple syrup is one of my addictions. It was made with vanilla vodka, ginger beer (not ginger ale), maple syrup, and a dash of cayenne pepper. Yes, it sounds strange! But MY OH MY! It is so good. The sweet of the maple syrup takes some of the bite out of the cayenne pepper and the blend of those flavors is awesome!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqW_lUdBxRfPNqpp2sj8ro9EJgJHPo_l38LZAdLJf60zJCtXFjfaWm-GHxclKqFe-u26HHscTnw72RAuVzexZqfUJ7hS9Z5ePn_axuPQ03ULDvbGCXgRSRMN7kEkmnZI7Q9O_Toa0CsAG/s1600/mapleheader.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqW_lUdBxRfPNqpp2sj8ro9EJgJHPo_l38LZAdLJf60zJCtXFjfaWm-GHxclKqFe-u26HHscTnw72RAuVzexZqfUJ7hS9Z5ePn_axuPQ03ULDvbGCXgRSRMN7kEkmnZI7Q9O_Toa0CsAG/s1600/mapleheader.jpg" height="130" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.bradsorganic.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=BO&Category_Code=MAPLE" target="_blank">My favorite REAL maple syrup</a></td></tr>
</tbody></table>
<br />
Fast forward to today. I decided to make a marinade/sauce for my chicken and pasta based on those flavors. I melted 2 ounces of butter and added 1/3 cup of <span>Sriracha hot sauce, 2 tablespoons of freshly grated ginger, 3 tablespoons maple syrup and a cap full of real vanilla extract. I let it warm slowly until I could smell all of the flavors had melded.</span><br />
<span><br /></span>
<span>I cut up 1 1/2 pounds of boneless skinless chicken thighs into bite sized chunks and put in the bottom of my rice cooker. I poured the melted butter mixture over the chicken. I add 1 pound of elbow pasta and 4 cups of chicken broth. I mixed with tongs and put into the rice cooker base. I cooked on the white rice setting until done. I checked it after 12 minutes and stirred to be sure there was enough liquid for the pasta. </span><br />
<span><br /></span>
<span>It was AWESOME!! My husband had 4 helpings. It was so colorless though. Next time, I will add diced sweet green and red peppers.</span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94hgqLq1fm9acvRSb1tEdfjoSacwQDD9G1Yu0ltUQnK7C9Nyg9rT1pdFp_zLFzjRCVQARJlgTdfVyYR0mVINOBLW_mqySUbEr3jBfDNL6wpahngTnhrOl9EWQ3AF7M2qFF_InM6M-3i23/s1600/globe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94hgqLq1fm9acvRSb1tEdfjoSacwQDD9G1Yu0ltUQnK7C9Nyg9rT1pdFp_zLFzjRCVQARJlgTdfVyYR0mVINOBLW_mqySUbEr3jBfDNL6wpahngTnhrOl9EWQ3AF7M2qFF_InM6M-3i23/s1600/globe.jpg" height="173" width="200" /></a></div>
sauteed vegetables spiced with Indian seasonings and melted together with sharp Vermont cheddar cheese? And the bread used was San Francisco sourdough.<br />
<br />
That's exactly what I had for lunch on Sunday. I tutor long hours on the weekend and the mother of one of my students must have felt badly that I was missing lunch on Sunday. So, she made me a sandwich. It was awesome. It got me to thinking about the melting pot that is this country, not only in the people, but the food.<br />
<br />
For example, how about having an egg roll filled with BBQ pork and cole slaw? Or a pizza with feta cheese and spinach? I think my favorite melting pot food is Italian polenta served as a base for American BBQ pulled pork. <br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="font-family: "Trebuchet MS",sans-serif;">The possibilities seem endless!!</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-15079289445482992792014-03-15T11:51:00.000-04:002014-03-15T11:51:17.691-04:00South of the Border Breakfast <br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Poblano_Pepper.jpg/220px-Poblano_Pepper.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Poblano_Pepper.jpg/220px-Poblano_Pepper.jpg" width="200" /></a>This morning I took a trip to Mexico. Well, not really! I never left my kitchen in New Jersey. I sauteed two <a href="http://en.wikipedia.org/wiki/Poblano" target="_blank">poblano peppers </a>with an onion and two minced cloves of garlic in 1 teaspoon of olive oil. I added a few turns of freshly cracked pepper and a pinch of seasoned salt. When the peppers and onions were completely wilted, I folded it all into a warm flour tortilla. To round out my breakfast, I had a fresh mango that I peeled and sliced into chunks. HEALTHY AND SO DECADENT!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-88454143880858789712014-03-07T12:19:00.002-05:002014-03-07T12:21:15.503-05:00Diane's Casablanca Meatball Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr7K49xJ8pbJevEzShIkA3fgA0HoPRdBVfyb94iJ6HqowmRaiXM-8Bx_FUZNiP5tfotNMvE4x4St1aiU1EHo2dxDqRcMBE8gFfxqBGN-njmW3UOHhtcnIff2JIJmt9hu3sejqmMOZJBRu/s1600/morocco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr7K49xJ8pbJevEzShIkA3fgA0HoPRdBVfyb94iJ6HqowmRaiXM-8Bx_FUZNiP5tfotNMvE4x4St1aiU1EHo2dxDqRcMBE8gFfxqBGN-njmW3UOHhtcnIff2JIJmt9hu3sejqmMOZJBRu/s1600/morocco.jpg" height="228" width="320" /></a><span class="st"> البيضاء</span><br />
<span class="st"><br /></span>
<span class="st"><br /></span>
<span class="st"><br /></span>
<span class="st">The "scribble" above is not scribble. It is Arabic for </span><span class="st">Casablanca, the largest city in Morocco. </span><br />
<br />
<span class="st">I love to try ethnic foods and I love to experiment with spices. My palate has grown each year as I experiment with flavors. I love the flavors that originate with the ancient spice trades. The cinnamon, ginger, coriander and cumin flavors that traveled the world with explorers in order to warm European bellies are among my favorites.</span><br />
<span class="st"><br /></span>
<span class="st">Today, I made up my own spice mixture for a fake out Moroccan meatball stew. </span><br />
<span class="st"><br /></span>
<span class="st">Ingredients:</span><br />
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<span class="st">1 cup pearl barley</span><br />
<br />
<span class="st">2 tablespoons olive oil</span><br />
<span class="st">1 large onion, thinly sliced</span><br />
<span class="st">4 cloves of garlic, minced</span><br />
<span class="st">2 teaspoons freshly ground ginger</span><br />
<span class="st">1 cup chopped mushrooms (any kind words, I used reconstituted porcini mushrooms)</span><br />
<span class="st"></span><br />
<span class="st">1 teaspoon freshly ground cinnamon</span><br />
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<span class="st"></span><br />
<br />
<span class="st">3/4 to 1 pound meatballs (preferably lamb) </span><br />
<span class="st">1 pound baby carrots </span><br />
<span class="st">1 14 ounce can diced tomatoes with chilis</span><br />
<span class="st">1 bouillon cube or 1 packet onion soup mix</span><br />
<span class="st"> 3 cups water or beef broth </span><br />
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<span class="st">Pour barley into a rice cooker. </span><br />
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<span class="st">In a skillet, heat olive oil using medium heat. Add the onion, garlic and ginger. Stir as the onion becomes translucent and the garlic and ginger give off their fragrance. Do not brown and don't use higher than medium heat. Poor into rice cooker. Stir to coat the barley with the oils and mix with the aromatics.</span><br />
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<span class="st">In the same skillet, turn heat to medium high and add mushrooms. (If using dried porcini mushrooms, skip this step.) Saute mushrooms until they begin to color and have given off much of their moisture. Add them to the rice cooker. Add cinnamon to the cooker and stir to coat everything in the warmth of the spice.</span><br />
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<span class="st">Put the bouillon cube or the packet of onion soup mix in the cooker. Add the carrots and meatballs to the rice cooker. Add 3 cups of water or beef broth.</span><br />
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<span class="st">Set rice cooker to white rice and cook until done. </span><br />
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<span class="st"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-77053134829437034092014-02-25T10:49:00.003-05:002014-02-25T10:54:13.993-05:00CheeseI love cheese!!! I didn't always like it though. When I was a kid, I wasn't fond of it at all. Except on special occasions, we only had American cheese. And, as it turns out, that is the only cheese I don't like. So, I assumed that I didn't like any cheese.<br />
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On special occasions we would get cheese in a jelly jar. I am not even sure it is sold anymore. It came in a threesome. If memory serves me well, one was pimento cheese, one was a cheddar spread and one was a blue cheese spread. This was a specialty for when my parents were entertaining guests. I don't remember getting more than a taste of this delicacy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6NKe6CQL9TEPlAneauvhxsxAmON8v-RTewl2x9fet0icEIEcZWdjuIwaPSr89SdQkqQvCbMrR9UIRsIlH7V03BhKRlOgRN55o-aOmjmFNQmRVOt643XRAM0D1Xv6Q_1biS1JSXb6RZyC/s1600/crackerbarrelcheese.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6NKe6CQL9TEPlAneauvhxsxAmON8v-RTewl2x9fet0icEIEcZWdjuIwaPSr89SdQkqQvCbMrR9UIRsIlH7V03BhKRlOgRN55o-aOmjmFNQmRVOt643XRAM0D1Xv6Q_1biS1JSXb6RZyC/s1600/crackerbarrelcheese.png" height="73" width="200" /></a><br />
On Fathers Day or other celebrations for Dad, he would get a Cracker Barrel log of sharp or extra sharp cheddar. He would set himself up with a beer and a sleeve of Ritz Crackers and enjoy his day.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0WVNL74-sJ6qw2PV6gNmksxe7VeX_u5FQMuMbVXPWwNuacwFXVngdbw7wVC2HfWHwxHlVZ6sIZndO_tumRE1SHjd97Sc7CUKaoi7-82giewOTzCa04DURCX0O-SHJuXeZVkrEsWFoGpm/s1600/gotanycheese-urkel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0WVNL74-sJ6qw2PV6gNmksxe7VeX_u5FQMuMbVXPWwNuacwFXVngdbw7wVC2HfWHwxHlVZ6sIZndO_tumRE1SHjd97Sc7CUKaoi7-82giewOTzCa04DURCX0O-SHJuXeZVkrEsWFoGpm/s1600/gotanycheese-urkel.jpg" height="163" width="200" /></a><br />
I don't remember when I first decided that I loved cheese almost as much as Steve Urkel does. I do remember knowing that sometimes really good sharp Swiss cheese makes my tongue itch.<br />
<br />
Anyhow, now I love all cheese. But here's the strange part. With only three exceptions, I don't like cheese on my sandwiches. I will eat Swiss cheese on a tuna salad sandwich and I will eat cheddar cheese on a bacon cheddar burger, but otherwise NO CHEESE on my sandwiches.<br />
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The third exception is what this post is really about. My very favorite sandwich!! A grilled veggie sandwich on a crusty baguette or ciabatta bread with a creamy, tangy goat cheese. I grill veggies in large batches and keep them in the refrigerator ready for salads or sandwiches. In this case, it works best if the veggies are warm, so that they help to melt the cheese a bit.<br />
<br />
Most people steam or boil vegetables. Almost all veggies can be roasted or grilled and the flavors that come out when they cooked this way are phenomenal. Some work better on a sandwich. Basically a mix of juicy and dryer vegetables works best. For example, grilled tomatoes are fabulous, but if you use too many on a sandwich, they will make your bread soggy. Before grilling, I usually brush my veggies with olive oil that has been infused with lots of garlic and rosemary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTpf3p-9sRc-f7F4jkGj1YmKRa_PNAwP9XDzs6GFmjPyTaotv0SUXSVGNL7AdpBKKmTiRLIL35YZxxuj_td15FewBSH7DgbxQfvRLaY93bXK80d5c9eiUCeoB2X8RYTeBb0mUwE-snwOB/s1600/veggieandgoatcheesesandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTpf3p-9sRc-f7F4jkGj1YmKRa_PNAwP9XDzs6GFmjPyTaotv0SUXSVGNL7AdpBKKmTiRLIL35YZxxuj_td15FewBSH7DgbxQfvRLaY93bXK80d5c9eiUCeoB2X8RYTeBb0mUwE-snwOB/s1600/veggieandgoatcheesesandwich.jpg" height="163" width="200" /></a>My favorite combination for a sandwich is grilled eggplant, zucchini, peppers - one sweet and one chili, onions, and tomatoes. I slice open the bread and spread both sides with a thick layer of goat cheese. If I am feeling extremely decadent, I will mix the goat cheese with some oil cured sun-dried tomatoes first. Layer on the veggies. Close the sandwich and it's ready to eat. If you have a panini press, this is a great time to use it too.<br />
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Don't limit yourself to my list of vegetables. Many people like grilled carrots, asparagus and portobello mushrooms on their panini. Adding a grilled chicken breast, sliced leftover steak or grilled salmon is also a delicious addition. Get creative and enjoy!!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-36456313637074261182014-02-24T13:25:00.000-05:002014-02-24T13:25:13.194-05:00Diane's Orzo and PeasOur menus have been a bit up in the air lately. My tutoring schedule has changed daily based on weather conditions and snow, snow and more snow. But, I always have a list of possibilities ready to prepare at a moments notice. We have also been living on an austerity budget, so this weeks list includes many "cheap" meals. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HlNog6303EBlEEZgmH7adE09o2I3r8nvQculAjrNrEl6ZfUD9Mv75aIsm16dvJjssJ_cJ7MsiAWb-YCBNVlu6IDrXEEvQWLsE41bTwdAeA38RV2Np0e5oJ-MP55uw2pnsS4JDvIHBw60/s1600/ditilini.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HlNog6303EBlEEZgmH7adE09o2I3r8nvQculAjrNrEl6ZfUD9Mv75aIsm16dvJjssJ_cJ7MsiAWb-YCBNVlu6IDrXEEvQWLsE41bTwdAeA38RV2Np0e5oJ-MP55uw2pnsS4JDvIHBw60/s1600/ditilini.JPG" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ditilini Pasta</td></tr>
</tbody></table>
The dinner for today is already in the rice cooker. It is a modified version of ditilini and peas. Ditilini and peas is an Italian quick meal. It features a buttery sauce of garlic and herbs poured over freshly made ditilini shaped pasta and peas. The peas should be small enough to hide inside the ditilini. And it should be served covered in freshly grated <span class="irc_su" dir="ltr" style="text-align: left;">Parmigiano-Reggiano </span>cheese. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlbC9t4WjJwqR0LGDpn7HcF1isBpOAkDohSODYfXHOfLSi4tDC_IjWPD-zr1X5deoYsqz_LpAnfiiBoKlVuXovNFui9iiLTzsP-tKDofWZlQhKdYKlB8PN98h9gLppDKjfVr2GBdc4IsF/s1600/orzo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlbC9t4WjJwqR0LGDpn7HcF1isBpOAkDohSODYfXHOfLSi4tDC_IjWPD-zr1X5deoYsqz_LpAnfiiBoKlVuXovNFui9iiLTzsP-tKDofWZlQhKdYKlB8PN98h9gLppDKjfVr2GBdc4IsF/s1600/orzo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orzo Pasta</td></tr>
</tbody></table>
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My mother used to make the dish with small shell pasta. The peas could hide in there too! Her plan was always to make it when we had leftover peas. Now since I love peas, there were rarely any leftover, so I would put a cup, or so, aside ahead of the meal to ensure we would have this comfort food favorite the next day.<br />
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Today, I am making this dish with orzo pasta. Orzo pasta looks like large rice. It maintains its "al dente " texture even as it cools and is great for cold salads and warm recipes as well. <br />
<br />
Anyhow, here is my method:<br />
<br />
Melt 2 tablespoons of butter in the bottom of a rice cooker turned on the white rice setting.<br />
<br />
Add:<br />
1 6 cloves of garlic, sliced <br />
1 jalapeno pepper (or 1 teaspoon red pepper flakes)<br />
1 large onion, diced the size of orzo<br />
<br />
Stir as the aromatics soften and begin to smell luscious. Add 1 package of onion soup mix. You know the kind; it's used for dips. Stir around and add 4 cups of water. <br />
<br />
Stir in 1 pound of orzo pasta. Close the rice cooker and let cook. After 10 minutes, open the cooker and stir to keep the pasta from becoming cemented to the bottom of the cooker. I use the rice cooker paddle to stir pasta. If your rice cooker tends to cook hotter than mine, you might have to add 1 cup more water.<br />
<br />
When the rice cooker beeps and is done, add 2 cups frozen peas or a combination of frozen green veggies. Broccoli, kale, or spinach all work well. Also add 1 full stick of butter sliced into slabs that will melt fairly quickly. <br />
<br />
Stir all around and close the rice cooker. Wait about 5-8 minutes to allow the veggies to defrost and the butter to melt. Serve in bowls with lots of grated cheese.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-74172979862206728632014-01-30T10:07:00.003-05:002014-01-30T10:07:32.567-05:00Mini Pumpkin Pecan Bundt Cakes<br />
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<img alt="" class="spotlight" height="200" src="https://scontent-a-lga.xx.fbcdn.net/hphotos-ash3/t1/1621889_10201825006210495_835820134_n.jpg" style="height: 552px; width: 414px;" width="150" /> </div>
<br />
<span style="font-size: large;">Today's breakfast was homemade mini pumpkin pecan bundt cakes. I got a
Bakery Bites Express for Christmas a few years ago and decided to use it
for the first time today. I guess I thought that it was just a silly
trend but it was so easy to use, and even easier to clean up. I will
definitely be using it often. It has plates to bake mini cupcakes and
brownies too.</span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6767118326735481830.post-57640778368171810072014-01-29T13:02:00.000-05:002014-01-30T18:20:04.160-05:00Chicken and Barley StewI love using whole grains as often as possible. They add so much nutrition and are full of fiber. They are inexpensive. They are also great tasting!<br />
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Barley is one of my favorite grains. Most of the barley grown in the United States is used in beer and other malt beverages. As it turns out, I like it that way too!<br />
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Today I invented a stew to use some barley. I browned 4 Cubanelle peppers, that had been slivered in a tablespoon of olive oil. I added a medium onion also slivered. After they had softened I added 3 cloves of garlic that had been minced. I put a cup of pearl barley in the bottom of my rice cooker and poured the skillet of peppers and onions in over the barley. I stirred to mix and coat the barley grains with the olive oil. I crumbled a handful of dried porcini mushrooms on top of the mixture.<br />
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I browned 4 chicken thighs in a skillet and then laid them on top of the mixture in the rice cooker. Then I added 2 cups of water and put the rice cooker on the white rice setting. It is bubbling and steaming away. I can't wait to taste it.<br />
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