tag:blogger.com,1999:blog-57756200496870034672024-03-18T21:29:04.237-07:00Veggies in the CenterHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-5775620049687003467.post-29513955725962207452014-12-14T13:46:00.002-08:002014-12-14T13:46:29.094-08:00Pie Crust<span style="background-color: white;"><strong style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">Estimated Cost: $1.25</strong><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><strong style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">Notes: Making your own piecrust is inexpensive and delicious!</strong><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">2 and 1/2 cups flour</span><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">1 teaspoon salt</span><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">1 teaspoon sugar</span><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">5 tablespoons cold shortening</span><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">5 tablespoons cold butter</span><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">6 tablespoons and more ice water</span></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><br style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;" /><span style="font-family: Trebuchet, 'Trebuchet MS', Arial, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: center;">Combine dry ingredients in large bowl. Cut in fats. Drizzle with ice water and shape into ball. Roll out and place in 8 or 9 inch pie dish.</span></span>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-19283493550049357362012-07-12T14:54:00.001-07:002012-07-12T14:54:38.031-07:00Creamy Gorgonzola SauceThis is one of Isaac's favorite meals and I almost misplaced the link for it, so I' better get it posted.<br />
<br />
<a href="http://www.mykitchenaddiction.com/2010/06/creamy-gorgonzola-sauce-kitchen-bootcamp/">Creamy Gorgonzola Sauce</a>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-91164889482862660992012-03-14T18:35:00.001-07:002012-03-14T18:36:32.132-07:00Vegetable FrittataThis was a last minute dinner thrown together with low expectations, but was such a hit I thought I'd better write it down before I forget.<br />
<br />
6 eggs<br />
3 Tablespoons cream (or milk)<br />
1/4 tsp marjoram<br />
1/4 tsp salt<br />
1/8 tsp fresh ground pepper<br />
<br />
3 small yellow potatoes<br />
1/3 cup diced onion<br />
1/3 cup diced bell pepper<br />
1 cup chopped spinach<br />
1/2 cup grated cheddar cheese<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In medium bowl combine eggs, cream, and spices.<br />
<br />
Wash potatoes and pierce with a fork. Cook according to microwave's directions for baked potatoes until soft, then dice. In an oven-proof skillet saute onions and pepper in 2 Tbsp olive oil until onions are translucent. Add spinach and saute until wilted. Turn off heat and add egg mixture and cheese. Stir to combine. Place in oven for about 15 minutes or until eggs are cooked through.<br />
<br />
We are this with leftover muffins from the freezer and fresh pears. Not a word of complaint was uttered, and all the food was devoured.<br />
<br />
<br />
<br />Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-56484960765498898052012-02-17T10:21:00.000-08:002012-03-14T18:37:13.314-07:00Lemon Sesame DressingLiz brought me some coleslaw with this dressing in place of the the stereotypical creamy kind. I licked the bowl clean, and then called for the recipe, made it and ate it with a spoon. Maybe I'm just pregnant, maybe it's just that good.<br />
<br />
1/3 c. olive oil (more or less to taste)<br />
Juice from 1 lemon<br />
2 tsp soy sauce<br />
1 tsp sesame oil<br />
small clove of garlic, crushed (I used powder)<br />
2 tsp toasted sesame seeds<br />
<br />
Combine and serve over salad, veggies, or eat with a spoon.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-82703494873401870002012-01-19T15:00:00.000-08:002012-01-19T15:02:00.227-08:00Spinach Stuffed RollsI made my own variation on this <a href="http://www.thesisterscafe.com/2011/08/spinach-twist-rhodes-bake-n-serv-2">Spinach Twist from the Sisters Cafe</a> to rave reviews all around. The boys around here were rather surprised that they liked them so much. Drew commented that it was the bacon and salt that made them so delicious, so I won't tell him that there was no bacon and they were still delicious.<br />
<br />
While I have made the original version and liked it I made a few variation this time that I think put them over the top. The original recipe called for 8 oz of cream cheese, but I had half a brick of cream cheese and half a log of goat cheese so that's what I used. I think the goat cheese made all the difference in flavor. I also upped the spinach and decreased the meat. Then I opted for the traditional cinnamon roll style because it is easier than the original twist and caused less trepidation for my kids.<br />
<br />
1 pizza crust, rolled into a rectangle<br />
3 oz cream cheese<br />
3 oz goat cheese<br />
1/2 tsp basil<br />
1/2 tsp rosemary<br />
1 egg beaten<br />
4 cups fresh spinach<br />
1 cup chopped mushrooms<br />
1/3 cup chopped onion<br />
1/2 cup chopped ham (I used deli meat)<br />
2 Tbsp butter<br />
1/4 tsp salt<br />
1/8 tsp pepper<br />
1/4 cup shredded Parmesan cheese<br />
<br />
Preheat oven to 400 degrees. Combine cream cheese, goat cheese, basil, rosemary, and egg in a small bowl. Spread over rolled pizza dough. (You may need to soften at half power in the microwave for 30 seconds or so to make spreadable.) Saute onions and mushrooms in butter until translucent. Add spinach and saute until wilted. Add salt and pepper and ham. Spread spinach mixture over the dough. Sprinkle parmesan over top of spinach. Roll up and slice like cinnamon rolls. Place on a lined jelly roll pan and bake for 20-30 minutes.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-83745376032342519752011-12-09T10:00:00.000-08:002011-12-09T10:00:32.945-08:00Cottage Cheese Dip, 2 waysGrandma LuDean's Garlic Dip<br />
<br />
<br />
<div class="p1">8 oz cream cheese</div><div class="p1">1 pint cottage cheese</div><div class="p1">1 T mayo</div><div class="p1">dash Worchestersire sauce</div><div class="p1">salt to taste</div><div class="p1">1 small clove garlic (or 2 or 3)</div><div class="p1">1 tsp onion juice (or minced onion)</div><div class="p1">chives if desired</div><div class="p2"><br />
</div><div class="p1">Mix all ingredients in a food processor. Process until desired consistency is reached.</div><div class="p1"><br />
</div><div class="p1">Uncle Mike's Crab Dip</div><div class="p1"><br />
</div><div class="p1">8 oz cream cheese</div><div class="p1">1/4 cup diced onion</div><div class="p1">1 pint cottage cheese</div><div class="p1">salt and pepper to taste</div><div class="p1">2 tsp lemon juice (or to taste)</div><div class="p1">1 can crab</div><div class="p1">1 T mayo</div><div class="p1">1 tsp Worchestershire sauce</div><div class="p1"><br />
</div><div class="p1">Mix all ingredients in a food processor. Process until desired consistency is reached.</div>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-25389708165924671392011-12-09T09:56:00.000-08:002011-12-09T10:01:10.391-08:00Aunt Laura's Raspberry Jello6 oz Raspberry Jello<br />
2 C boiling water<br />
1 C apple sauce<br />
small container (pint?) frozen sweetened raspberries<br />
<br />
In large bowl pour boiling water over Jello. Stir in apple sauce and berries until berries are defrosted. Pour in to a Jello mold, if desired, and chill until set.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-87959061161975319862011-10-31T15:11:00.000-07:002011-10-31T15:12:29.468-07:00Spinach Pear Cranberry Salad<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"></span><br />
<div id="ingredients" style="background-color: white; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; margin-bottom: 0px; margin-left: -1px; margin-right: 0px; margin-top: -1px; padding-bottom: 20px; padding-left: 15px; padding-right: 15px; padding-top: 20px;">
<strong>Recipe Copied from <a href="http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430">Epicurious</a></strong><br />
<strong><br /></strong><br />
<strong>Dressing</strong><br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup extra-virgin olive oil</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons balsamic vinegar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 teaspoons whole-grain mustard</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon sugar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon kosher or sea salt</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Freshly ground pepper</li>
</ul>
<br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup thinly sliced red onion</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 cup sweetened dried cranberries</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 cups lightly packed fresh baby spinach leaves, stemmed if needed</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped <span class="Apple-style-span" style="color: #cc0000;">(I've used pecans and walnuts)</span></li>
</ul>
<a href="http://www.epicurious.com/recipes/shoppinglist/custom/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430" id="printShoppingList" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.epicurious.com/rd_images/common_tools/icons/print.gif); background-origin: initial; background-position: 0px 4px; background-repeat: no-repeat no-repeat; color: #2d7c0b; display: block; font-size: 11px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; padding-bottom: 0px; padding-left: 25px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">print a shopping list for this recipe</a></div>
<div class="detail_division" style="clear: left; height: 6px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;">
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<div class="instructions" id="preparation" style="background-color: white; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; margin-bottom: 0px; margin-left: -1px; margin-right: 0px; margin-top: -1px; padding-bottom: 28px; padding-left: 15px; padding-right: 15px; padding-top: 20px;">
<h2 style="background-image: url(http://www.epicurious.com/rd_images/primaryContent/recipe_detail/headings/preparation.gif); background-repeat: no-repeat no-repeat; font-size: 16px; height: 20px; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: -10000px; text-transform: lowercase;">
preparation</h2>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.</div>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.</div>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.</div>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.</div>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong>Cook's Notes</strong><br />
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).</div>
<div class="instruction" style="padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.</div>
<div id="chefNotes" style="color: #777777; font-size: 12px; font-style: italic; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 10px;">
<span style="display: block; font-size: 16px;">Do Ahead</span>The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.</div>
</div>
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<br />
Read More <a href="http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430#ixzz1cOqOrwyH" style="color: #003399; font-weight: bold; text-decoration: none;">http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430#ixzz1cOqOrwyH</a>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-44832032632858277682011-10-11T18:36:00.000-07:002011-10-11T18:38:10.601-07:00Curried Butternut and Pear Soup<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
I loved this version of butternut squash soup. I liked that it leaned more to the spicy side than the sweet. The recipe is taken from <a href="http://allrecipes.com/recipe/curried-butternut-squash-and-pear-soup/detail.aspx">here</a>.</h3>
<div>
<br /></div>
<div>
<br /></div>
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Ingredients</h3>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 lbs butternut squash (raw weight), about 1 large or 2 small</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 tablespoons butter</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 onion, diced</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 teaspoons minced fresh ginger root (I used bottled)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon curry powder</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon salt (or less depending on saltiness of your broth)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">4 cups broth (as always, I used my favorite vegetable broth concentrate)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup whole milk, or half and half, or cream (I used milk</li>
</ul>
</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;">
</div>
<div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Directions</h3>
<ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Prepare squash. Cut squash in half lengthwise, remove and discard seeds and stringy stuff. Roast at 350 degrees for 45 minutes, or until tender. You can alternately cook this in the microwave in a glass casserole dish with 1 inch of water at the bottom, for 10-15 minutes on high, until tender. Or, place it in a crock pot for 4-6 hours. When squash is tender scoop out flesh and reserve for soup.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Add broth and bring to a boil. Stir in the pears and squash. Reduce heat and simmer about 30 minutes.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the milk. Reheat if needed.</span></li>
</ol>
</div>
Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-37538047022737707082011-10-03T12:15:00.000-07:002011-10-11T18:42:48.548-07:00Hawaiian Haystacks with Mushroom GravyDespite the random assortment of canned fruits and vegetables, I really love Hawaiian Haystacks. Somehow the combination of flavors and textures just works. It is a great meal to feed a crowd with minimal preparation too. I used to make gravy with chicken broth and diced chicken breasts, but I've since decided I prefer it meatless, so I make this gravy instead. Dave does however like his chicken so I grill up a thigh or something for him to throw in or open a can of cooked chicken. I'm also thinking about experimenting by adding garlic and onions.<br />
<div>
<br /></div>
<div>
Mushroom Gravy</div>
<div>
<br /></div>
<div>
Melt <span class="Apple-style-span" style="color: orange;"> 2T butter</span> in a frying pan over medium heat. Add<span class="Apple-style-span" style="color: orange;"> 8oz finely chopped mushrooms</span> and saute until tender. Add <span class="Apple-style-span" style="color: orange;">2 T. all-purpose flour</span> and stir well until mushrooms are well coated. Continue to stir about 2 minutes to cook out the flour taste. Slowly add <span class="Apple-style-span" style="color: orange;">2 cups vegetable broth</span> (made with my favorite veggie broth concentrate, or chicken broth, or beef broth). Bring to a boil. Reduce heat and simmer until thickened, stirring constantly. Thin out with more broth or milk if you want it creamier</div>
<div>
<br /></div>
<div>
To make a Haystack: Start with cooked rice and top with gravy and any or all of the following:</div>
<div>
<br /></div>
<div>
Fresh or canned pineapple (or mandarin oranges, or marachino cherries)</div>
<div>
Fresh or canned tomatoes</div>
<div>
Shredded cheddar cheese</div>
<div>
Green onions</div>
<div>
Chow mein noodles (the crispy ones you buy in the Asian aisle of the grocery store)</div>
<div>
More mushrooms</div>
<div>
Chopped bell pepper</div>
<div>
Chopped celery</div>
<div>
Slivered almonds</div>
<div>
Anything else that sounds good...</div>
<div>
<br /></div>
<div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-85955050788205964252011-09-19T08:34:00.000-07:002011-10-11T18:42:03.081-07:00Liz's Egg Rolls1/2 pound ground turkey or pork<br />
1/2 tsp. ground ginger<br />
1/2 tsp. garlic powder<br />
<br />
2 C. shredded cabbage<br />
1 small onion, shredded<br />
1 shredded carrot<br />
2 T. soy sauce<br />
2 T. cornstarch<br />
<br />
1 package egg roll wrappers<br />
<br />
Cook meat until no longer pink. Add seasonings. Let meat cool then combine the rest of the ingredients (except wrappers).<br />
<br />
Fill and roll wrappers.<br />
<br />
Fry in 1/2 inch hot oil (350 degrees) until brown and crispy.<br />
<br />Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-48131447345074628952011-09-09T17:39:00.000-07:002011-09-09T17:45:40.162-07:00Texanista Red Enchilada Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RNkp0nYlK1bPJK-Wj5aw4tPHYXWFQqLhVB-My818iwWj9M-Gawcatbof86si33gomI-K56VrxxU2_-SnhvAxyYWAmVqn50Ne3u9IGJuQXBj1_uo2Z-jrHljix3VmCpusK8vVMVAcveY/s1600/texanista.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RNkp0nYlK1bPJK-Wj5aw4tPHYXWFQqLhVB-My818iwWj9M-Gawcatbof86si33gomI-K56VrxxU2_-SnhvAxyYWAmVqn50Ne3u9IGJuQXBj1_uo2Z-jrHljix3VmCpusK8vVMVAcveY/s320/texanista.JPG" width="320" /></a></div>
<i>Jessica posted this picture on her blog this morning and I immediately knew what I wanted for dinner. Luckily, she called and I was able to procure the recipe given to her by Aunt-In-Law Lidia, a true Texanista and master of Southwest/ Mexican cuisine.</i><br />
<br />
Red Enchilada Sauce<br />
<br />
1/4 cup oil (I used olive)<br />
1/4 cup flour<br />
2 garlic cloves, minced<br />
2 tsp cumin<br />
1/2 tsp ground black pepper<br />
1 tsp salt (I may reduce this next time)<br />
2 Tablespoons red chili powder<br />
1/2 tsp oregano<br />
3 cups broth (I made it from my favorite veggie broth ever)<br />
<br />
Heat oil over medium heat in a large skillet. Whisk in flour and cook until it is browned. Add garlic and saute until tender. Add cumin, pepper, salt, chili powder, and oregano. Slowly add broth while whisking. Bring mixture to a light boil. Reduce heat and simmer until thickened.<br />
<br />
<i>Tonight I was feeling lazy so I mixed up some shredded cheese, sour cream, and shredded zucchini for the filling (kind random, but it was tasty). Then I stuck individual enchiladas in the micro as kids got hungry, but here are the instructions for Lidia's.</i><br />
<br />
<b>Lidia's Enchiladas</b><br />
<br />
Cook and shred fryer chicken. Combine chicken with 1/2 cup of red enchilada sauce. Warm corn tortillas in hot oil in a shallow pan on the stove. Dip tortillas in red sauce. Fill with chicken mixture and roll. Place in casserole dish. Top with shredded cheese. Bake at 350 degrees for 15 minutes.<br />
<br />
<i>I haven't tried this rice yet, but I surely will. Tonight I mixed some leftover quinoa with some of the enchilada sauce and it was great.</i><br />
<br />
<b>Mexican Rice</b><br />
<br />
1 T. oil<br />
1/2 green onion, sliced lengthwise (you will remove this before serving)<br />
1/2 green pepper<br />
2 T bouillion<br />
2 C. water<br />
8oz tomato sauce<br />
<br />
Heat oil in saute pan. Add onion pepper and rice. Saute until rice is lightly browned. Add remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until rice is tender and water is absorbed.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-36031992889354656192011-08-27T14:08:00.001-07:002011-08-27T14:10:02.294-07:00Broccoli Cheese Rolls<div class="separator" style="clear: both; text-align: center;">This is the result of my experimentation with the homemade pizza pocket. My attempts at calzones-like meals in the past generally become an oozy mess when they go into the oven so I was trying out new forms as well as other fillings. These broccoli cheese versions were a hit at dinnertime. They are as my six-year-old said, "Like cinnamon rolls, but with broccoli."</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JWOodICfk00Lz2oaItDrFS6KlcqLPa-9dwXmPYWyuFs79cN3OCz8LzQoVh9O7sA-lUhqwcBJ_iDlR4o1UqsG9_petmHm_LzT5DEU6xUdedjNYSt0nhLHlBsrPT9XiKlMkS42t-HfwXE/s1600/IMG_1326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JWOodICfk00Lz2oaItDrFS6KlcqLPa-9dwXmPYWyuFs79cN3OCz8LzQoVh9O7sA-lUhqwcBJ_iDlR4o1UqsG9_petmHm_LzT5DEU6xUdedjNYSt0nhLHlBsrPT9XiKlMkS42t-HfwXE/s400/IMG_1326.JPG" width="400" /></a><br />
1 prepared pizza crust, uncooked<br />
2 small crowns of broccoli, steamed, well-drained, and chopped<br />
1 cup shredded cheddar cheese<br />
1 cup cottage cheese<br />
salt, pepper, and garlic powder to taste<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Combine broccoli, cheeses, and spices in a medium bowl.<br />
<br />
Roll out pizza crust in large rectangle, about 1/4 to 1/2 inch think. Spread broccoli mixture evenly over rectangle, leaving a half inch of dough at the top to seal later. Starting at bottom long end, roll up the dough jelly roll style and seal tightly. Cut into 1-1/2 inch segments, like cinnamon rolls. Place on greased baking sheet, not touching each other. Let rise for 20 minutes.<br />
<br />
Bake for 25 minutes, until rolls are browned.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-85326123562981152622011-08-01T15:10:00.000-07:002011-08-01T15:10:20.712-07:00August MenuOriental Chicken Salad<br />
Fish tacos<br />
Eggplant melts<br />
Beans and Rice<br />
Shepherd's pie<br />
grilled potatoes<br />
wild rice stuffing with green bean wraps<br />
tacos of some kindHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-18988047745911985952011-05-31T11:47:00.000-07:002011-05-31T12:10:15.000-07:00Menu JuneCukes, artichokes, celery, lettuce, broccoli, fava beans<br /><br />BLTs and broccoli salad<br /><a href="http://tastykitchen.com/recipes/appetizers-and-snacks/fried-asian-cucumber-crinkles/"><br />Fried Asian Cucumber Crinkles</a><br /><br />PW Sour cream enchiladas with <a href="http://www.favfamilyrecipes.com/2011/03/kates-enchiladas-from-scratch.html">red sauce</a>, Best bites black beans and mexican rice<br /><a href="http://www.thesisterscafe.com/2011/05/roasted-green-cabbage-wedges.html"><br />Roasted Cabbage wedges</a><br /><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/fettuccine-with-fresh-fava-beans-and-pancetta-recipe/index.html"><br />Fettucine with fava beans</a> (sub spinach for escarole)<br /><br />Stuffed Peppers (obb?)<br /><br />Bean curry with pitasHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-2224509014984051122011-05-22T09:50:00.000-07:002011-05-22T09:56:59.174-07:00Uncle Mike's Spaghetti Sauce2 Medium Onions, diced<br />8 oz mushrooms chopped<br />8 cloves garlic, minced<br />2 lbs hamburger<br />2 tsp oil<br />2 8 oz cans tomato sauce<br />1 can tomato puree<br />1 1/2 tsp salt<br />1/2 tsp pepper<br />8 cups water<br />2 cans stewed tomatoes<br />1/4 tsp allspice<br />1/4 tsp italian seasoning<br />1/4 tsp dried basil<br />1 tsp parsley flakes<br />2 TBS butter<br /><br />in saucepot brown hamburger until well done. In a separate frying pan place oil, onions, mushrooms, and garlic. Saute for 4 minutes. Combine and cook for 5 minutes.<br /><br />Combine with tomato sauce, puree, and pater. Add all of the seasonings and butter. Bring to a boil .<br /><br />Reduce heat to low and cook for 3-4 hours.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-80249367142490530812011-05-17T09:50:00.000-07:002011-06-03T09:21:02.202-07:00Pompanoosuc Porridge Bread<style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Sectio</style><span style="font-family:times new roman;">Pompanoosuc Porridge </span><p class="MsoNormal" style="font-family:times new roman;"><br /></p><p class="MsoNormal" style="font-family:times new roman;">5 parts steel cut oats<br />2 parts bulgur wheat<br />1 part whole flax seed</p><p class="MsoNormal" style="font-family:times new roman;"><br /></p><p class="MsoNormal" style="font-family:times new roman;"><br /></p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal">Porridge:</p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal"> </p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal">Bring 2 cups water to a boil.<span style="mso-spacerun: yes"> </span>Sprinkle in 1 cup porridge and stir.<span style="mso-spacerun: yes"> </span>Turn heat down, cover, and simmer for 5 minutes.<span style="mso-spacerun: yes"> </span>Remove from heat and let cool a bit before eating.<span style="mso-spacerun: yes"> </span>Add your favorite topping.</p><p face="times new roman" class="MsoNormal"><br /></p><p face="times new roman" class="MsoNormal"><br /></p><p face="times new roman" class="MsoNormal"><br /></p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal"> </p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal">Bread</p><span style="font-family:times new roman;"> </span><p face="times new roman" class="MsoNormal"> </p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal">2 TB sugar</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal">2 tsp. instant yeast</p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">1 ½ cups lukewarm water</p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">1 cup cooked Pompanoosuc Porridge</p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">2 cups whole wheat flour</p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">2 cups bread flour (1 Tablespoon gluten to a cup of all-purpose flour)<br /></p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">2 ½ tsp. salt</p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal">4 TBSP butter, softened</p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal"><br /></p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal"> </p><span style="font-family:times new roman;"> </span><p style="font-family: times new roman;" class="MsoNormal">Mix together all of the above ingredients till you’ve made a soft smooth dough.<span style="mso-spacerun: yes"> </span>Turn onto floured work surface and knead for 3 to 4 minutes.<span style="mso-spacerun: yes"> </span>Let rest for 5 to 10 minutes, then knead for 3 to 4 minutes more.<span style="mso-spacerun: yes"> </span>Place in oiled bowl, cover and let rise until doubled in bulk, 1 ½ to 2 hours.<span style="mso-spacerun: yes"> </span>Punch it down, turn it onto floured surface and knead briefly.<span style="mso-spacerun: yes"> </span>Shape into round or oval loaf and place on greased baking sheet.<span style="mso-spacerun: yes"> </span>(*I usually just divide it into two loaf pans)<span style="mso-spacerun: yes"> </span>Cover and let rise for 1 hour, or until slightly less than doubled in bulk.<span style="mso-spacerun: yes"> </span>Dough will spring back when gently pressed.<span style="mso-spacerun: yes"> </span>Bake in a preheated<span style="mso-spacerun: yes"> </span>350 degree oven for 40 to 45 minutes or until interior temp is 190 degrees.<span style="mso-spacerun: yes"> </span></p><span style="font-family:times new roman;"> </span>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-11683452849490627972011-05-16T11:37:00.001-07:002011-05-31T11:47:27.075-07:00A Menu to Get Me Out of a Cooking Rut--I HopeProduce in my fridge: onions, red potatoes, lettuce, green peppers, cucumbers, artichokes, mangos, sweet potatoes, tomatoes, spaghetti squash, and way too much cabbage.<br /><br /><strike>Drew's birthday dinner:<br />Spaghetti with Uncle Mike's sauce<br />French bread and bread dip<br />Whatever veggie we have lying around<br />Strawberry shortcake on cream cheese pound cake</strike><br /><br /><strike><a href="http://www.melskitchencafe.com/2011/02/chewy-pretzel-bites.html">Pretzel Bites</a> with <a href="http://www.melskitchencafe.com/2011/01/hot-chorizo-and-cheese-dip.html">cheesy dip</a>, spaghetti squash</strike><br /><a href="http://www.thesisterscafe.com/2011/04/black-bean-and-sweet-corn-quinoa.html"><br /><strike>Black bean sweet corn quinoa</strike></a><br /><br /><strike>Jessica's skinny soup</strike><br /><br /><strike>stroganoff, artichokes<br /><strike>Broccoli cheese calzones and roasted red potatoes</strike><br /><br /><strike>Homemade pizza and salad/smoothies</strike><br /><br /><strike><a href="http://www.thesisterscafe.com/2008/03/red-beans-and-rice.html">Red beans and rice</a> with leftover chorizo</strike><br /><br /><strike>tomato soup, italian grilled cheese on foccacia</strike></strike>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-60084261429523955932011-04-12T15:39:00.000-07:002011-04-13T09:13:49.484-07:00April MenuWhat to use: chayote, spinach, celery, onions, green cabbage, swiss chard<br /><br /><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-etouffee-with-steamed-rice-and-fried-mirliton-strips-recipe/index.html">Shrimp ettouffee with steamed rice and mirliton strips </a><br /><br />French Onion soup<br /><br />BLT and corn chowder<br /><br />Give butternut squash lasagna another try<br /><br /><a href="http://www.favfamilyrecipes.com/2009/03/thai-peanut-saute.html">Thai peanut noodle saute</a><br /><br /><a href="http://allrecipes.com/Recipe/Swiss-Chard-with-Pinto-Beans-and-Goat-Cheese/Detail.aspx">Swiss chard and beans</a><br /><br />fajitas--maybe with chickenHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-46022573437570543412011-04-08T18:30:00.000-07:002011-04-12T07:03:49.698-07:00Zuppa ToscanaMy friend Becky pointed me to this recipe to help utilize the kale that came in my bountiful basket. My mom makes a similar soup with ham and spinach instead of sausage and kale. I reduced the meat in the original recipe. I ended up picking out almost every piece, but it gave the broth great flavor. I also increased the green ratio.<br /><br /><span class="yieldform">Original Recipe Yield</span> <span class="yield yieldform">6 servings</span> <div style="clear: left;"> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 8 oz Italian sausage ( original recipe calls for 16 oz package smoked sausage)<br /></li><li class="plaincharacterwrap"> 2 potatoes, cut into 1/4-inch slices</li><li class="plaincharacterwrap"> 3/4 cup chopped onion</li><li class="plaincharacterwrap"> 1 or 2 strips bacon (original called for 6--way way way too much)<br /></li><li class="plaincharacterwrap"> 1 1/2 teaspoons minced garlic</li><li class="plaincharacterwrap"> 2-3 cups kale - washed, dried, and shredded<br /></li><li class="plaincharacterwrap"> 2 tablespoons chicken soup base</li><li class="plaincharacterwrap"> 1 quart water</li><li class="plaincharacterwrap"> 1/3 cup heavy whipping cream</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break">Cooks sausage in heavy sauce pan until browned. Remove to paper towel to drain.</span></li><li><span class="plaincharacterwrap break">Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. </span></li><li><span class="plaincharacterwrap break"> Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. </span></li><li><span class="plaincharacterwrap break"> Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve. </span></li></ol> </div>Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-44298404456905786462011-03-29T09:49:00.000-07:002011-03-29T09:51:47.742-07:00Mango Pina Colada1 mango<br />about a quarter of a large pineapple<br />1/2 can cream of coconut<br /><br />Puree until smooth in a blender.<br /><br />Add 2 c. ice<br /><br />Pulse until desired consistency is reached.<br /><br />Add milk if more liquid is needed.Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-50444709317989701902011-03-21T11:44:00.001-07:002011-03-29T09:46:41.064-07:00Menu MarchProduce to use: spinach, mangoes, broccoli, scallions, carrots, winter squash, orange, cauliflower, chard, bananas, celery, kiwi, onions, tomatoes, potatoes, asparagus.<br /><br /><ul><li>Cheese/squash enchiladas with red sauce, mango smoothie, crudites, (mangoes, squash, carrots, broccoli, cauliflower)</li></ul>Stir fry (broccoli, scallions, cauliflower, carrots)<br /><br />Onion bacon soup and spinach artichoke panini (onions, spinach, tomatoes)<br /><br /><ul><li>Potato gratin w/ chard (potatoes, chard)</li><li>Fettucine with blue cheese sauce, asparagus</li><li>Eli's birthday dinner, MKC mac and cheese, popcorn broccoli</li></ul><br />Becky's Kale soup<br /><br />stuffed cabbageHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-22006977552199903322011-01-31T08:05:00.000-08:002011-01-31T08:07:49.949-08:00Italian Bread CrumbsThis is to make plain bread crumbs into Italian Seasoned Breadcrumbs<br /><br />1 T. Italian Seasoning<br />1 tsp. garlic powder<br />1 tsp. salt<br />1/2 tsp onion powder<br />1 C plain bread crumbsHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-39742995122185932302011-01-24T11:28:00.000-08:002011-02-01T15:23:09.146-08:00Menu de Janvier, Deux<ul><li>Nie's Mexican lasagna (spinach)</li></ul><ul><li>Spinach artichoke paninis (spinach, tomatoes), smoothie or salad, sweet potato chips and <a href="http://allrecipes.com/Recipe/French-Onion-Dip-From-Scratch/Detail.aspx">french onion dip</a>, kiwi fruit</li></ul><ul><li>Mom's Chili w/o meat + cornbread (zucchini, green pepper, onion, celery), smoothie or salad</li></ul>Twice baked potatoes, beets on this side--roasted or steamed, muffins--get pear muffin recipe from Jenn (potatoes, cauliflower, beets)<br /><br />Black bean burgers, <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/oven-baked-onion-rings/">onion rings</a>, (onions), smoothies<br /><ul><li>Italian grilled cheese with <a href="http://sisterscafe.blogspot.com/2010/03/healthy-and-hearty-chicken-quinoa-stew.htm">quinoa soup</a>, <a href="http://sisterscafe.blogspot.com/2011/01/spinach-apple-and-pecan-salad.html">green salad</a> (green pepper, zucchini, carrots, cauliflower, onions, celery, romaine)</li></ul><ul><li>Tostadas (lettuce, tomato)</li></ul>Barley Morocco (onions, celery, zucchini, bell pepper, cauliflower)<br /><br /><a href="http://sisterscafe.blogspot.com/2011/01/orange-tortilla-soup.html">Orange tortilla soup</a> (celery, onion, carrots, avocado), saladHeatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.comtag:blogger.com,1999:blog-5775620049687003467.post-82206173753866443532011-01-21T16:14:00.000-08:002011-01-21T16:16:06.568-08:00Pizza DoughThis is the dough that changed me from a whole wheat pizza maker to a white pizza maker. It's just too good to give up. Recipe from The Sister's Cafe<br /><br />1 c. warm water<br />1 tsp sugar<br />2 ¼ tsp active dry yeast (equivalent of one ¼ oz. pkg)<br />3 T. canola oil<br />2 ½ - 3 cups all purpose flour<br />1 tsp salt<br /><br />Put warm water in a bowl and stir in sugar and yeast. Let proof for a few minutes, until the yeast has produced a foam on the surface of the water. Stir in remaining ingredients; mix to form a ball and knead for approximately 10 minutes. (I use a standing mixer, so I don’t have it mix this long.) Let rise in an oiled bowl for 1 ½ hours. (I am not too concerned about letting it rise this long. This time I allowed it to rise on the counter for 30 minutes and it turned out delicious. So you can cut the time if you need to.)Heatherhttp://www.blogger.com/profile/01792594661153446299noreply@blogger.com