tag:blogger.com,1999:blog-31294925595840483192024-03-13T14:03:30.433-05:00Piehole MidwestWe cook good and eat good.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-3129492559584048319.post-59677315729816475672016-09-01T23:39:00.002-05:002016-09-05T08:16:56.930-05:00Italian Bread Salad<div class="separator" style="clear: both; text-align: center;">
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Love Italian? Cut leftover white bread into cubes and let them stale a bit to make this easy and brilliant summer salad the Italians invented to use up day-old bread. Wakes up everyone's taste buds and with the bread cubes soaked in the wonderfully assertive dressing it's filling enough to be its own meal. Easy. Serves 6 to 8.<br />
<br />
<b>Italian Bread Salad</b><br />
<br />
1 pound lettuce (romaine is nice)<br />
1 large cucumber (English is preferred)<br />
1 large fresh tomato, cut in thin wedges<br />
1 cup sliced red radishes or daikon radish<br />
1/2 pound or 4 cups stale French or Italian bread, cut in 1-inch cubes<br />
1/2 red onion, thinly sliced (don't omit!)<br />
1 cup olive oil<br />
1/2 cup wine vinegar<br />
1 tsp. dried basil or dried mixed Italian herbs<br />
2 or 3 cloves garlic, minced or crushed<br />
1/2 teaspoon salt<br />
fresh-ground black pepper to taste<br />
1/2 cup fresh-grated Parmesan cheese; the stuff in the cans won't work.<br />
<br />
Wash the lettuce, pat or spin the leaves dry, tear them into bite-sized pieces. Peel the cucumber and slice. Put the lettuce and cucumber in a large bowl along with the tomato, radishes, bread cubes and onion.<br />
<br />
Next, put the oil, vinegar, basil or seasoning, garlic, salt, and some pepper in a blender and blend at high speed for 1 minute. Pour the dressing over the salad, sprinkle on the Parmesan cheese, and toss the salad gently for several minutes.<br />
<br />
Chill the salad at least a half-hour before serving. Two or three days from now it'll taste just as good.<br />
<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-41347913483572620012015-07-20T22:55:00.000-05:002015-07-20T22:55:40.499-05:00How I Cook Chanterelle MushroomsOnly trained people know which mushrooms are safe to eat, so if you haven't been trained, buy your chanterelles from a market or licensed seller. Never taste, cook, or eat any wild mushroom that is not 100 percent identified by a qualified human. The Internet and books are not 100 percent trustworthy; "how it looks" is not a 100 percent ID. Cook all mushrooms before eating. Even the choicest mushrooms, when raw, contain hard-to-digest compounds and don't taste good; those compounds can evaporate with cooking. You already know that even everyday "button" mushrooms don't taste good raw. Here's how I cook chanterelles:<br />
<br />
1. Obtain 1 pound of chanterelles. They should be firm and cheddar-yellow. Don't refrigerate them; they're not cold-weather fungi like store-bought button mushrooms. <br />
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2. Gently rinse with cold running water any soil, grass, or bugs from chanterelles; scissor off any tough, brown, or bug-eaten stems. You don't need to get every dark speck off every mushroom. <br />
3. Allow the cleaned mushrooms to dry for a while on a towel.<br />
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4. Tear the mushrooms into bite-size pieces. Discard any remaining tough stems.<br />
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<br />
<a href="http://3.bp.blogspot.com/-jgX8a_chgMo/Va25BPq-sBI/AAAAAAAAEBs/e7Kbsly-A7g/s1600/chantssauteed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-a911ZfqknUo/Va23b7ep3bI/AAAAAAAAEBM/NLqk0wspCUU/s1600/chantscookwaterout.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="196" src="http://4.bp.blogspot.com/-a911ZfqknUo/Va23b7ep3bI/AAAAAAAAEBM/NLqk0wspCUU/s320/chantscookwaterout.jpg" width="320" /></a>5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When it's hot, add the mushrooms. Stir to coat them with the oil and let them cook, stirring occasionally, for about 15 minutes or until they are cooked through, and all the water cooks out.<br />
Add salt and pepper if desired, to taste.<br />
<br />
Chanterelles are good in omelets, quiches, soups, and on pizza, but they must be cooked before adding them to any recipe.<br />
When cooked, they may be put in covered containers and refrigerated. Please note: Some people are allergic to all mushrooms. Rather than eat a bunch all at once, you and everyone who's joining you should take a small first bite.<br />
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Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-10461808835056428982015-07-10T17:10:00.001-05:002015-07-10T17:10:28.103-05:00Self-Crusting QuicheToo lazy to roll out crusts and living too far from the store to buy them, I make:<br />
<br />
<b>Self-Crusting Quiche</b><br />
<a href="http://1.bp.blogspot.com/-tO7INIC_N30/VaBCl-YBQwI/AAAAAAAAD9g/IVTRzXo24uQ/s1600/selfcrustingchantquiche.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-tO7INIC_N30/VaBCl-YBQwI/AAAAAAAAD9g/IVTRzXo24uQ/s320/selfcrustingchantquiche.jpg" width="320" /></a><br />
1 medium onion, chopped<br />
2 Tablespoons of unsalted butter, divided <br />
3 cups vegetables such as bell peppers, chopped broccoli, or mushrooms, cut into pieces<br />
1 cup shredded good-quality Parmesan or Asiago cheese<br />
1-1/2 cups milk (not skim)<br />
3/4 cup biscuit mix (such as Bisquick)<br />
3 eggs<br />
salt and pepper to taste<br />
fresh herbs to taste<br />
<br />
1. Preheat oven to 400 degrees. Grease or spray a 10-inch quiche pan or pie pan.<br />
2. Saute onions in one tablespoon of of butter until they begin to brown. Add the other tablespoon of butter, the vegetables, and saute until the vegetables soften and any liquid has evaporated.<br />
3. Cover the bottom of the greased pan with the vegetables. Beat all the other ingredients together until they're smooth. Pour over the vegetables. Bake 30 to 35 minutes. Cool 5 to 10 minutes and serve. Also tastes good at room temperature.<br />
<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-77728826425174225812015-06-28T22:44:00.000-05:002015-06-28T22:45:43.068-05:00Creamy Zucchini-Corn Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jEvmrciODME/VZC-hPBhvyI/AAAAAAAAD9I/4A1eXFE1a2I/s1600/zucchinisoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jEvmrciODME/VZC-hPBhvyI/AAAAAAAAD9I/4A1eXFE1a2I/s320/zucchinisoup.jpg" width="320" /></a></div>
I bought a huge zucchini for 50 cents and with a bag of frozen corn and half an onion made this quick fat-free recipe--no butter, oil, or cream yet tasting creamy and great. From <i>The Complete </i>Cooking Light<i> Cookbook</i> (2000). <br />
<br />
<b>Creamy Corn-and-Zucchini Soup</b> (10 servings; recipe can be halved)<br />
<br />
6 cups chicken broth<br />
2 cups diced zucchini (about 2 large)<br />
1/2 cup chopped onion<br />
6 cups corn kernels (fresh or frozen)<br />
3/4 teaspoon salt (if the chicken broth isn't salted already)<br />
1/4 teaspoon black pepper<br />
hot pepper sauce (red) (optional)<br />
<br />
1. Bring broth to simmer in a large saucepan. Add zucchini and onion; cover and simer 2 minutes. Stir in corn, salt, and pepper, cover, and simmer 2 minutes. Cool slightly.<br />
2. Put three cups at a time of the liquid in a blender and puree. <br />
3. Reheat. Serve with optional hot sauce.<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-68397194813925843162014-10-21T10:08:00.003-05:002014-10-21T10:11:56.191-05:00Lavender and Candied Ginger Shortbread Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
There's a reason why only two pieces of this shortbread survived for the photo. Making shortbread is very easy.<br />
<br />
<span style="font-size: large;"><b>Lavender & Candied Ginger Shortbread</b> (makes1 9x9 pan)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/2 cup butter
</span><br />
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<span style="font-size: large;">1/2 cup sugar</span></div>
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<span style="font-size: large;">1-1/2 teaspoons of dried culinary lavender buds, crushed</span></div>
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<span style="font-size: large;">1-1/4 cup white flour</span></div>
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<span style="font-size: large;">dash of salt</span></div>
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<span style="font-size: large;">1-2 Tablespoons of water</span></div>
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<span style="font-size: large;">3 Tablespoons of very finely minced candied ginger (also called crystallized ginger)</span><br />
<span style="font-size: large;"><br /></span></div>
<div class="gmail_default">
<span style="font-size: large;">Cream the butter with the sugar. Add lavender,
flour, and salt to the bowl. Beat until combined. Mixture will be dry. Slowly add
water until the mixture is slightly moistened (the mixture should stick together
slightly). By hand, mix in the candied ginger.</span><br />
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Press
evenly into a 9" square pan. Bake in a 325 degree oven for 30 minutes.
It will still be light, but beginning to turn brown on the edges. Remove
from oven. While still warm (but not hot!) cut into squares. Let the
shortbread cool completely before removing it from the pan. Store in
cookie tins or freeze for up to several months.</span>Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-9658826272588912262014-10-19T09:37:00.001-05:002014-10-19T09:37:17.332-05:00Pink Lentil Vegetable Soup Recipe<span style="font-size: large;">Tired of dark, muddy lentil soups, I made this brighter, lighter, and tastier version with vegetable scraps, pink lentils, and spices of India: It's also a make-ahead recipe.
Serves 4 to 6.</span><br />
<div>
<br />
<span style="font-size: large;">1-1/2 Tablespoons light-tasting vegetable oil</span></div>
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<span style="font-size: large;">3 cloves garlic, crushed</span></div>
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<span style="font-size: large;">1-inch piece of fresh ginger, crushed</span></div>
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<span style="font-size: large;">1/2 cup finely chopped onion</span></div>
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<span style="font-size: large;">1 cup chopped tomatoes (canned are fine)</span></div>
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<span style="font-size: large;">1 cup chopped green peppers</span></div>
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<span style="font-size: large;">1/2 cup thinly sliced carrots</span></div>
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<span style="font-size: large;">1 rib celery, slice </span></div>
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<span style="font-size: large;">1/2 cup dried pink lentils, picked clean</span></div>
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<span style="font-size: large;">2-inch stick of cinnamon, broken</span></div>
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<span style="font-size: large;">1 teaspoon ground coriander</span></div>
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<span style="font-size: large;">1/2 teaspoon ground cumin</span></div>
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<a href="http://4.bp.blogspot.com/-0wtaKwjXDWQ/VEPJWJnUKgI/AAAAAAAADgo/gK9S-YEluDM/s1600/pinklentilsoup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0wtaKwjXDWQ/VEPJWJnUKgI/AAAAAAAADgo/gK9S-YEluDM/s1600/pinklentilsoup.jpg" height="179" width="320" /></a><span style="font-size: large;">1/2 teaspoon ground fenugreek</span></div>
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<span style="font-size: large;">8 to 10 whole black peppercorns</span></div>
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<span style="font-size: large;">2 tablespoons chickpea flour (regular white flour can be substituted)</span></div>
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<span style="font-size: large;">4 cups water</span></div>
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<span style="font-size: large;">1 teaspoon salt</span></div>
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<span style="font-size: large;">1-1/2 teaspoons sugar</span></div>
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<span style="font-size: large;">1 Tablespoon fresh lemon juice</span></div>
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<span style="font-size: large;">1/4 cup cream, or coconut milk (don't omit!)</span></div>
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<span style="font-size: large;">freshly cooked basmati rice</span></div>
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<span style="font-size: large;">1.
Heat the oil in a soup kettle over medium-high heat. Add the garlic,
ginger, and onion, and cook until the onion is soft, about 3 minutes.
Stir in the vegetables, lentils, spices, and flour.</span></div>
<div class="gmail_default">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2.
Gradually add the water and mix well. Increase the heat and bring to a
boil. Reduce the heat, cover, and simmer until the lentils are fully
cooked but still hold their shape, 18 to 20 minutes. Uncover, and using a
slotted spoon, remove 1 cup of the vegetables and lentils, and set
aside. Puree the rest of the soup. </span></div>
<div class="gmail_default">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3.
Add the salt, sugar and lemon juice to the puree. Stir in the cream and
the reserved vegetables and and cook on gentle heat until piping hot.
Ladle into bowls and top each serving with basmati rice. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="gmail_default">
<span style="font-size: large;">Note:
Steps 1 and 2 can be made up to 4 days ahead and refrigerated; wait
until reheating time to add the seasonings, cream, and reserved
vegetables.</span><br />
</div>
<span style="font-size: large;">-Recipe from<i> Laxmi's Vegetarian Kitchen</i> by Laxmi Hiremath, 1995.</span>Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-2528851085963412092014-10-05T21:32:00.001-05:002014-10-19T09:37:52.639-05:00What's Hominy Good For? Spicy Posole Pork Stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kg4At2Z8DoQ/VDH9kYbweII/AAAAAAAADfY/yYXWdUg2eZk/s1600/posole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kg4At2Z8DoQ/VDH9kYbweII/AAAAAAAADfY/yYXWdUg2eZk/s1600/posole.jpg" height="223" width="400" /></a></div>
I bought cans of hominy because I thought I should, not necessarily to cook with. But then I tasted in a Southwestern restaurant the pork and hominy stew that's like a taco party in a bowl except it fills you and warms you to the core. This is the red or <i>rojo</i> version and it's blender-easy. . .and it's even better on the second day. The meat can be chicken or pork.<br />
<br />
<b><i>Posole </i>(Hominy Stew) </b>(serves 4)<br />
3 dried ancho chile peppers<br />
3 dried arbol chile peppers<br />
1/4 cup chopped white onion<br />
3 cloves garlic<br />
a pinch of cumin <br />
2 whole cloves <br />
3 tablespoons of vegetable oil<br />
<br />
Soak the chile peppers in two cups of warm water until they're rehydrated, about 15 minutes. Stem and seed them. Place all ingredients plus 3/4 cup of their soaking water in the blender and blend until smooth.<br />
<br />
1 28-ounce large can or 2 14-ounce cans of hominy, drained and rinsed and placed in a pot along with 2 cups of water<br />
1 pound of pork or chicken, cooked and shredded or cubed<br />
1 lime, halved (don't omit the lime)<br />
<br />
Heat the hominy and water to simmering. Pour the ancho chile mixture into the pot with the hominy and meat and simmer for 15 minutes. Prepare any garnishes you have: recommended: tortilla chips, shredded lettuce, cubed avocado, shredded cheese, chopped onion, cilantro, sliced radishes, sliced jalapeno, dried oregano.<br />
<br />
Ladle into bowls, giving each bowl a squirt of lime juice and let your guests top their bowls with garnishes.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-47689912901333261892014-08-29T10:12:00.002-05:002014-10-05T21:37:18.235-05:00Easy Cheap Black Bean Burger Recipe: Homemade is BetterOw, $4.99 for four Morningstar Farm black bean burgers when you can make five in five minutes with a $1 can of black beans and a 79 cent can of chopped green chiles in a blender? Easy, even fun. The cornmeal coating adds crispness. Using chiles means no salt is necessary. Satisfying anytime and good in a bun. In my photo it's on a white corn tortilla and served with salsa.<br />
<br />
<b>Easy Black Bean Burgers </b>(makes 5 burgers)<br />
<a href="http://1.bp.blogspot.com/-jcYNMK3HMv4/VACXtbS4oOI/AAAAAAAADbI/53YHyUvhA2o/s1600/beanburger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jcYNMK3HMv4/VACXtbS4oOI/AAAAAAAADbI/53YHyUvhA2o/s1600/beanburger.jpg" height="179" width="320" /></a><br />
1 can of black beans, undrained<br />
1 can of green chiles, undrained<br />
1 cup plain dry bread crumbs<br />
1 egg, beaten<br />
1/4 cup cornmeal for dredging<br />
3 to 5 Tablespoons of vegetable oil for frying <br />
<br />
Dump beans, chiles, crumbs and beaten egg into a blender; blend until well-mixed. Pulse-blend if you like your burgers to have chunks of bean. If not using a blender, mash the mixture until it's the texture you like.<br />
<br />
Heat the vegetable oil in a large skillet, over medium heat. Place cornmeal on a plate. From the mixture, form 5 firm burgers. (Tip: Wet your hands between forming each burger). Dredge each side of each burger in cornmeal; place in hot oil in the pan. Fry burgers until cornmeal is browned and outside is crisp, about 5 minutes on each side, turning them carefully with a spatula. Remove from pan and serve.<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-61393115010520719472014-07-16T08:37:00.000-05:002014-07-16T08:39:42.516-05:00Elusive Recipe Found: Tomatillo-Chile Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XfLiHsLnml4/U8Z_GQjOuNI/AAAAAAAADYs/-OlZp-yvHcQ/s1600/20140714_074447.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XfLiHsLnml4/U8Z_GQjOuNI/AAAAAAAADYs/-OlZp-yvHcQ/s1600/20140714_074447.jpg" height="189" width="320" /></a></div>
I'd made this soup and liked it and scoured the Net for the recipe but it's not there; it's in Mollie Katzen's 1997 cookbook <a href="http://www.amazon.com/Mollie-Katzens-Vegetable-Heaven-Side/dp/B0002NKDSO" target="_blank"><i>Vegetable Heaven</i></a>. One of your neighbors probably grows tomatillos. Or you can buy canned and try this puree-style soup. Serve with cubed avocado and tortilla chips. Makes "six intense servings." Freezes well.<br />
<b><br /></b>
<b>Tomatillo-Chile Soup</b><br />
<br />
2 Tablespoons olive oil<br />
3 cups chopped onion<br />
4 medium-sized fresh poblano or Anaheim chile peppers OR 2 bell peppers plus 1 seven-ounce can of diced green chiles, chopped<br />
2 heaping Tablespoons of minced garlic<br />
2-1/2 teaspoons salt<br />
2 Tablespoons chile powder<br />
2 or 3 cans of tomatillos, drained, washed, and chopped; or 6 cups chopped fresh tomatillos <br />
4 cups water<br />
2 or 3 tablespoons of sugar or honey<br />
<br />
Heat the oil in a soup pot or Dutch oven. Add the onion and saute over medium heat for about 5 minutes. Add to the onion saute the chiles (and/or peppers), garlic, salt and chile powder and mix well. Then cover and cook over medium heat for 5 minutes.<br />
<br />
Stir in the tomatillos, cover, cook for another 10 minutes or so. Add the water, bring to a boil, then lower the heat to a simmer. Cover and cook 10 miniutes longer. Puree in a blender or food processor and return to the pot. Add sugar or honey to taste, and correct the salt if desired. Serve hot.<br />
<br />
I note on my recipes the dates I cook them. This recipe is marked 2/14/00 and 3/16/03. And now that I've found the recipe at last -- again and more often!<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-31757350901357453002014-07-01T22:11:00.000-05:002014-07-01T22:14:19.050-05:00Pasta with 0 Calories is Here<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-R6suBniiBkA/U7N2zNj5MTI/AAAAAAAADXw/aFy4BwAKvoc/s1600/pastacaloriefree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-R6suBniiBkA/U7N2zNj5MTI/AAAAAAAADXw/aFy4BwAKvoc/s1600/pastacaloriefree.jpg" height="223" width="400" /></a></div>
Shirataki noodles, made from yams, have 0 to 15 calories and 4g carbs per serving, and you don't have to boil them. Discovered through the popular diet books <i>Wheatbelly</i> and <i>Hungry Girl</i>, I found them refrigerated near the tofu at Wal-Mart and bought 4 eight-ounce packages of different brands and shapes, spaghetti and fettuccini. Most have 0 calories; the 15-calorie "Pasta Zero" brand includes a bit of chickpea flour to make it opaque and slightly more familiar to Americans. Forget portion control: I eat the whole eight-ounce package just as I used to eat eight ounces of pasta daily until my cardiologist said to cut it out.<br />
<br />
Shirataki noodles make one demand: They must be rinsed right out of the package. Those imported from Japan have a smell considered enticing over there but Americans call it fishy. Be brave: It rinses out in a colander or strainer in 1 minute. Then heat a non-stick skillet and toss the noodles over medium-high heat 2 minutes until they're dry. They are ready. Or you can heat them in a microwave for 1 or 2 minutes, or boil them for 3 minutes, as if they were ramen. They are bland so I sauce them up with Alfredo sauce (pictured), the only calories in the whole pasta bowl, and as I said I eat the entire half-pound package myself knowing my noodles are calorie-free, wheat-free, gluten-free, fat-free, soy-free, low-carb, and vegan, and it doesn't get any better than that.<br />
<br />
Pictured is Nasoya brand Pasta Zero Plus shirataki fettucini, $1.97 for 8 ounces.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-66937406963270012122014-06-17T17:39:00.002-05:002014-06-17T17:39:27.928-05:00Strawberry-Coconut Cookies: Paleo Gluten-Free RecipeI read the book <i>Wheatbelly</i> and it was too extreme, but I gave up white flour and white sugar for a while, yet still wanted cookies. This is the problem-solving recipe (makes 24 to 30 cookies). Coconut oil subs for butter, maple syrup for sugar. The nice thing is, you eat one and are satisfied.<br />
<br />
<b>Strawberry Coconut Cookies</b><br />
<br />
<a href="http://3.bp.blogspot.com/-H6kSjj7NbDo/U6DCjXPPb6I/AAAAAAAADUA/7Cy3y7ZPv2o/s1600/paleocookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H6kSjj7NbDo/U6DCjXPPb6I/AAAAAAAADUA/7Cy3y7ZPv2o/s1600/paleocookies.jpg" height="179" width="320" /></a>1 cup firmly packed almond meal<br />
1/2 cup of coconut flour and<br />
1/4 cup of ground flaxseed<br />
1 teaspoon baking soda<br />
1/2 teaspoon of salt<br />
zest of 1 lime<br />
1/2 cup melted coconut oil<br />
1/2 cup maple syrup<br />
1 teaspoon vanilla extract<br />
2/4 cup diced fresh strawberries<br />
1/2 cup shredded coconut, unsweetened<br />
1 egg (optional, but the cookies hold together better) <br />
<br />
Whisk flours, baking soda, salt and lime zest together. Pour in the coconut oil and maple syrup; stir until almost combined. Then stir in strawberries, coconut and vanilla, and optional egg. Mix until no more flour is visible. Refrigerate dough while the oven preheats to 350 degrees and you line 2 baking sheets with parchment paper.<br />
<br />
Scoop a tablespoon of dough onto prepared pans; pat into cookie shape. Bake 11 minutes. Refrigerate the dough between batches.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-73722159193413073032014-05-29T21:46:00.001-05:002014-05-29T21:46:34.535-05:00Cauliflower Steaks: Who Knew?<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mo4sfXpYa-M/U4fvVdwy-4I/AAAAAAAADQk/2QR4S-cMLyk/s1600/cauliplated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mo4sfXpYa-M/U4fvVdwy-4I/AAAAAAAADQk/2QR4S-cMLyk/s1600/cauliplated.jpg" height="356" width="640" /></a></div>
<br />
<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="http://4.bp.blogspot.com/-8dmbrAh8lcQ/U4fval7dFmI/AAAAAAAADQs/7qfmWrRBSz4/s1600/caulinotplated.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-8dmbrAh8lcQ/U4fval7dFmI/AAAAAAAADQs/7qfmWrRBSz4/s1600/caulinotplated.jpg" height="320" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven</td></tr>
</tbody></table>
Friend was talking but all I remember him saying was "cauliflower steaks," two words I never before heard put together, and, curious, I bought a cauliflower, cheap and nutritious but I had no recipe for it that everyone loved besides breaking it into florets and roasting. Looked up and made a <a href="http://www.epicurious.com/recipes/food/views/Cauliflower-Steaks-with-Olive-Relish-and-Tomato-Sauce-380585" target="_blank">recipe derived from the magazine</a> <i>Bon Appetit</i>. The link will take you the cauliflower steaks recipe, complete with sauce and relish--essential, I think, to the dish. You can roast the tomatoes and garlic cloves with the cauliflower.<br />
<br />
Low fat, low-carb cauliflower steaks--when they're browned in a pan, roasted until tender, and then served with a black-olive relish and roasted tomato sauce--they don't look bad at all, do they? Dare to try them. The black-olive relish makes a great pasta sauce. The leftover florets I cooked, mashed and served as low-carb "mashed potatoes." Truly a versatile vegetable I'll use more often now.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-20426286939167056042014-05-21T22:11:00.000-05:002014-10-05T21:45:41.379-05:00Dash Greek Yogurt Maker Review<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="http://2.bp.blogspot.com/-AbvVUyGFvjQ/U3wfryqcM4I/AAAAAAAADQA/D37A8xRIIik/s1600/yogurtmaker.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-AbvVUyGFvjQ/U3wfryqcM4I/AAAAAAAADQA/D37A8xRIIik/s1600/yogurtmaker.jpg" height="320" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dash Greek Yogurt Maker; 9" tall, 6"wide</td></tr>
</tbody></table>
I love yogurt's protein and calcium but was buying and recycling 52 plastic containers a year and that was not sustainable. Long ago I'd made yogurt quite easily and with no gadgets because my stove had a pilot light. No more. So I shopped for an electric yogurt maker. I wanted:<br />
<ul>
<li>little to no preparation. Just dump the milk and the starter in the thing, and press. There's one like this,<a href="http://www.williams-sonoma.com/products/cuisinart-thermo-electric-yogurt-maker/" target="_blank"> by Cuisinart</a>, for $125. It also chills the yogurt after its eight hours of cooking. </li>
<li>my counter space. I have no counter or storage space, period. Those classic yogurt-making models that have 6 little cups in a circle take up a lot of room. So does the Cuisinart.</li>
<li>no little pieces, cups and caps, nothing hard to clean or easy to lose.</li>
<li>no hot BPA-ridden plastic to warp and poison us; glass containers preferred.</li>
<li>a choice of whether I'd make Greek or regular yogurt.</li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oxNhvdJ19e0/U3wfuKEFBGI/AAAAAAAADQI/wzQ_owXEOvA/s1600/yogurt+in+cup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-oxNhvdJ19e0/U3wfuKEFBGI/AAAAAAAADQI/wzQ_owXEOvA/s1600/yogurt+in+cup.jpg" height="111" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Results. with canned pineapple</td></tr>
</tbody></table>
<li>a reasonable price. (It'd take almost a year to eat $125 worth of yogurt.)</li>
</ul>
<b>I found that there is no machine that gives you readymade Greek yogurt at the end of its cycle.</b> To home-make Greek yogurt there is one inescapable step, and that is to drain the yogurt through a special strainer so it becomes thick. You can buy a Greek-yogurt strainer. Trouble is, by itself the strainer will cost you, <a href="http://www.williams-sonoma.com/products/euro-cuisine-greek-style-yogurt-strainer/?&&utm_campaign=bazaarvoice&utm_medium=Default&utm_source=RatingsAndReviews&utm_content=Default" target="_blank">like, $26</a> plus shipping. A colander or cheesecloth will not work well.<br />
<br />
I settled on the all-plastic (but BPA-free) Dash Greek Yogurt Maker, bought for $39 on eBay, because the price was reasonable, the parts were few (the base, two containers, strainer, and a lid; it comes in pink or blue), is lightweight, and I wanted the Greek option. I am extremely pleased. It includes a recipe booklet, and it's all very simple with easy cleanup and its own fridge-storage container, and all parts nest in the base when not in use. Its cord is very very short -- perhaps 12 inches. I don't mind this; keeps it safe.<br />
<br />
There are some steps involved. You must first scald the 5 cups of milk in a pot and let it cool to 90-110 degrees. I use my candy thermometer for accuracy. I was reluctant to take the time and dirty a pot for this. After tasting the yogurt, I don't mind cleaning the pot. And, the other necessary step: The yogurt must be poured into the strainer and drained. The runoff is called whey. If your yogurt gets too thick, stir some whey back in.<br />
<br />
I use 2 percent milk, organic and not, and set the timer for 10 hours and the result is the same: mild, creamy and delicious: like cream cheese. Half a cup is satisfying. It doesn't have that "chalky" or gelatinous quality of store-bought yogurts. I want to say that I am very critical of my kitchen tools and never buy a new kitchen item lightly. Glad, for several reasons, that I bought this. Greek yogurt, twice as concentrated as regular, delivers more calories (160 per half-cup) but far more calcium (25 percent of Daily) and protein, 16-20 grams.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-9460072856058524462014-05-20T20:00:00.000-05:002014-05-20T20:02:11.049-05:00Baked Not Fried Steak Fries: Recipe with a Trick<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-I2YKFZXz5yg/U3v35-FxVjI/AAAAAAAADPw/oOui1aKPmG0/s1600/bakedfries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I2YKFZXz5yg/U3v35-FxVjI/AAAAAAAADPw/oOui1aKPmG0/s1600/bakedfries.jpg" height="320" width="201" /></a></div>
Crispy outside and creamy center -- but not fried! The hot-water trick is from <i>Cook's Illustrated</i>.<br />
<br />
<b>Crispy Baked Steak Fries</b><br />
<br />
2 large russet potatoes<br />
1 tablespoon olive oil<br />
salt and pepper to taste<br />
<br />
1. Heat oven to 425 degrees. Wash russet potatoes, peel if desired, and slice them into the shape of steak fries, about 1/3 of an inch thick.<br />
2. Fill a large bowl with hot tap water. Place sliced potatoes in the water for 10 minutes. Water will become cloudy.<br />
3. Remove and drain sliced potatoes and towel-dry them pretty thoroughly -- or else they won't crisp up.<br />
4. Lay a sheet of foil over a baking pan or pizza pan. Pour olive oil onto the pan. Pile the potato slices onto the oiled pan and toss until all are coated with oil. Add salt and pepper to taste. Separate the potato slices so they are not touching. Place in hot oven and allow to bake for 40 minutes, turning after 20 minutes.<br />
<br />
Sometimes rather than use salt and pepper, I toss the raw potatoes with Cajun spices.<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-83259210198184313292014-04-21T11:24:00.001-05:002014-04-21T11:27:30.191-05:00Better Than Brownies: Lower-Fat Blondies RecipeBlondies are the butterscotch version of brownies, and I did not believe I could ever love them more than brownies, but now I do thanks to this lower-fat recipe found in a recent <i>Cook's </i>magazine. They turn out moist, chewy and with a chocolate bar chopped into it, and nuts. Note: They really ARE best if you wait 2 hours before cutting into them.<br />
<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="http://1.bp.blogspot.com/-pn0dwThYwwo/U1VCqFXhKZI/AAAAAAAADKU/YaRIhU3qW1U/s1600/blondies.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-pn0dwThYwwo/U1VCqFXhKZI/AAAAAAAADKU/YaRIhU3qW1U/s1600/blondies.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These blondies will melt in your piehole. </td></tr>
</tbody></table>
<br />
<b>Lower-Fat Blondies </b>(makes 16)<b><br /></b><br />
2 cups all-purpose flour<br />
3/4 teaspoon salt<br />
1/4 teaspoon baking soda<br />
1-3/4 cups packed brown sugar<br />
5 tablespoons unsalted butter, melted<br />
1 large egg plus 2 large-egg whites, room temperature<br />
4 teaspoons vanilla extract<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Bk5f4yEnVrI/U1VFlqpdKiI/AAAAAAAADKk/WtQk948LPp0/s1600/choppedchocolate.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Bk5f4yEnVrI/U1VFlqpdKiI/AAAAAAAADKk/WtQk948LPp0/s1600/choppedchocolate.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopping the chocolate bar.</td></tr>
</tbody></table>
1-1/2 teaspoons cider vinegar<br />
2 ounces bittersweet chocolate, chopped fine<br />
1/4 cup pecans, toasted and chopped<br />
<br />
1. Adjust oven rack to middle position and preheat to 350 degrees. Line a 13x9" pan with foil sprayed with vegetable oil spray.<br />
2. Whisk flour, salt and baking soda together in a bowl. In a large bowl whisk sugar, melted butter, egg and whites, vanilla, and vinegar together until smooth. Stir in the flour mixture, chocolate, and pecans with a rubber spatula until just combined. Don't overmix. Batter will be thick.<br />
3. Pour batter into the prepared pan and smooth out the top. Bake 17 to 20 minutes until toothpick comes out with a few moist crumbs attached. Cool completely, about 2 hours (I challenged this and they truly are BETTER and easier to cut if cooled completely), and cut into serving pieces.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-36451567083724928702014-02-02T11:14:00.001-06:002014-04-21T11:26:28.587-05:00Bake Some Pretzel Sandwich Buns: Recipe<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jPl1zvOPP_I/U1VGfy7FF-I/AAAAAAAADKw/g4BMXy6DrI4/s1600/pretzelrolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jPl1zvOPP_I/U1VGfy7FF-I/AAAAAAAADKw/g4BMXy6DrI4/s1600/pretzelrolls.jpg" height="320" width="281" /></a></div>
If you have a bread machine with a Dough setting, this recipe from a recent King Arthur catalog is easy and fun to make, the brief hot-water bath making for chewy, hearty results.<br />
<br />
<b>Pretzel Sandwich Buns </b>(makes 10)<br />
<br />
1-3/4 cups (14 ounces) of water<br />
2 tablespoons of unsalted butter<br />
3/4 teaspoon of salt<br />
4-1/2 cups all-purpose flour<br />
1/4 cup nonfat dry milk<br />
2 teaspoons of dry yeast<br />
<br />
1. Mix and knead these ingredients by hand into a dough, or put them in a breadmaker set to Dough Cycle. When it's ready:<br />
2: Place dough in a lightly greased bowl, cover, and let it rise until doubled, about one hour.<br />
3. Lightly punch down the risen dough and cut into 10 pieces. Shape these pieces into balls and place on a greased baking sheet, cover, and let them rest for 15 minutes.<br />
4. Meanwhile, preheat the oven to 400 degrees, and in a large pot prepare the water bath:<br />
<br />
2 quarts of water<br />
1 tablespoon salt<br />
1/4 cup baking soda <br />
<br />
and bring it to a full boil. Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, remove with slotted spoon, and place on baking sheet. With scissors or a knife cut a one-half inch deep "X" into the tops of the bun. Sprinkle each bun with sea salt if you like.<br />
<br />
Bake 20 to 24 minutes until they are deep dark brown like a pretzel. Cool on a rack. <br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-75775383433312332462013-12-30T15:56:00.000-06:002013-12-30T16:01:23.478-06:00The Most Addictive Snack Mix - Party Mix Recipe: "Texas Trash"<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-n3Xgk4biSH0/UsHptYzEKSI/AAAAAAAADBA/CfHmA8imx1c/s1600/snackmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-n3Xgk4biSH0/UsHptYzEKSI/AAAAAAAADBA/CfHmA8imx1c/s320/snackmix.jpg" width="320" /></a></div>
My neighbor gave me a pound of this for Christmas and I couldn't stop eating it and begged for the recipe. It's from <a href="http://cooks.com/">Cooks.com</a> with a few tweaks (like using only one stick of butter, not two), and makes 3 one-pound bags of awesome.<br />
<br />
<b>Spicy Snack Mix Called "Texas Trash"</b><br />
<br />
<div style="color: black; padding-left: 20px;">
2 c. Rice Chex<br />
2 c. Corn Chex<br />
2 c. Wheat Chex<br />
2 c. Cheerios<br />
2 c. Snyders Lattice Pretzels<br />
1 c. Cheezits<br />
1 lb. Mixed Nuts<br />
2 c. Fritos corn chips<br />
2 c. pecan halves<br />
1 stick butter or margarine<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
1 Tbsp. seasoning salt (or to taste)<br />
4 Tbsp. Worcestershire sauce (or to taste)<br />
cayenne pepper, to your desired heat level (1 level teaspoon gives it medium heat)<br />
</div>
<div style="color: black; padding-left: 20px;">
</div>
<div style="color: black;">
Mix
all cereal, nuts and chips in a large foil pan. Melt butter in a small
saucepan and add seasonings, except use only half the salt (you can put in more later, to taste). </div>
<div style="color: black;">
<br />
Pour seasoning mixture over
the dry mixture a little at a time and stir in between, until all of the dry
mixture is coated fairly evenly. Taste and adjust salt.<br />
<br />
Put
pan in a 250°F oven stirring every 15 minutes for 2 hours. Spread entire
pan over 6-9 paper towels and if desired sprinkle more cayenne pepper to your personal
heat level (a little goes a long way) and let cool completely. Store in ziplock bags.<br />
<br /></div>
Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com1tag:blogger.com,1999:blog-3129492559584048319.post-45488305548625272462013-12-23T11:46:00.004-06:002013-12-30T16:39:19.653-06:00A Three-Pound Rump Roast: Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q6begQNsTpc/Urh045Ng7zI/AAAAAAAADAg/21SxUPckg8g/s1600/rumproast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://3.bp.blogspot.com/-Q6begQNsTpc/Urh045Ng7zI/AAAAAAAADAg/21SxUPckg8g/s320/rumproast.jpg" width="320" /></a></div>
Cook's Illustrated called its recipe The Best Recipe and I decided for my first rump roast -- organic beef -- to give it a chance to impress me. I impressed myself! Tasty! My meat thermometer came from an estate sale.<br />
<br />
1. Heat oven to 250 degrees. No, that is not a typo. Sprinkle roast with salt and ground black pepper as you like. Heat 2 tablespoons olive oil in a large, heavy pot or pan. Add the roast and sear until it's brown on every side, about 4 minutes per side.<br />
<br />
2. Place roast in pan and roast uncovered 45 minutes to 1 hour or until the meat's internal temperature is 110 degrees.<br />
<br />
3. Increase the oven temperature to 500 degrees and roast 15 minutes longer, until internal temperature reaches 130 degrees. (Because I like beef rare, I roasted only 10 minutes at 500 degrees.)<br />
<br />
4. Remove from the baking pan and let the roast stand 20 minutes before carving it.<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-65797839697176992572013-12-10T21:26:00.002-06:002013-12-10T21:28:49.367-06:00Recipe: Black Bean/White Bean Stew with Shredded Pork<br />
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<a href="http://3.bp.blogspot.com/-1x5P6-QRPz0/Uqfarb63WLI/AAAAAAAAC_U/kc3VxZ5DiAs/s1600/porkstew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="http://3.bp.blogspot.com/-1x5P6-QRPz0/Uqfarb63WLI/AAAAAAAAC_U/kc3VxZ5DiAs/s200/porkstew.jpg" width="200" /></a></div>
Open three cans, shred one fist-sized hunk of cooked pork shoulder or loin, and dinner is ready. Meat goes in at the end. Serves 4.<br />
<br />
1 can white beans, such as navy beans<br />
1 can black beans<br />
1 can tomatoes<br />
1 can water <br />
1/2 pound cooked pork<br />
1 teaspoon cayenne (red) pepper<br />
1 teaspoon salt<br />
<a href="http://1.bp.blogspot.com/-HnmAerzU7I8/UqfanHWhnnI/AAAAAAAAC_M/5Zg3z64DPWo/s1600/porkstew2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="http://1.bp.blogspot.com/-HnmAerzU7I8/UqfanHWhnnI/AAAAAAAAC_M/5Zg3z64DPWo/s320/porkstew2.jpg" width="320" /></a><br />
Open the cans; pour tomatoes with their juice into a pot or into a 2-quart or 3-quart slow cooker. Open, drain and rinse the white beans and the black beans; place in the pot with tomatoes and water. Stir in salt and pepper. Cook gently and allow to simmer for 20 minutes or more on stovetop or all day on low in slow cooker. Add chopped pieces of cooked pork, heat through, and serve. Good with rice.<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-12537630629081522722013-12-01T10:07:00.001-06:002013-12-01T10:10:45.414-06:00Pasta with Caper Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-y787nQiQ0dU/Uptd6971k3I/AAAAAAAAC98/ENXTXPcGw9E/s1600/pastacapers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-y787nQiQ0dU/Uptd6971k3I/AAAAAAAAC98/ENXTXPcGw9E/s320/pastacapers.jpg" width="179" /></a></div>
No-cook, tangy sauce I made in a Pyrex cup. Good for when there's nothing but capers and mustard in the fridge. Serves 4 to 6.<br />
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<b>Pasta with Caper Sauce</b><br />
<br />
1/4 cup basil pesto or 1 cup packed fresh basil<br />
1 to 2 garlic cloves<br />
3 tablespoons capers<br />
3 tablespoons prepared mustard<br />
salt and pepper to taste<br />
1/2 cup olive oil<br />
1 pound pasta <br />
<br />
Start the pasta.<br />
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Make all the ingredients except the olive oil into a paste however you can. Stir in the olive oil until it's all incorporated. Cook and drain the pasta. Pour the sauce over it and serve.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-63415968765089169832013-11-15T18:20:00.000-06:002014-04-21T11:43:37.147-05:00Southwestern Cream of Pumpkin Soup RecipeI substitute evaporated milk for the cream; fewer calories and tastes just as good.<br />
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<b>Southwestern Cream of Pumpkin Soup </b>(6 servings)<br />
<br />
3 cups cooked pumpkin, fresh or canned<br />
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4 cups water<br />
1 Tablespoon olive oil<br />
2 cups minced onion<br />
1 large red bell pepper, minced<br />
2 large cloves of garlic, minced<br />
2 teaspoons of salt<br />
1 Tablespoon of mild chile powder (do NOT use hot chile powder.)<br />
2 to 3 Tablespoons of fresh lime juice<br />
freshly ground black pepper<br />
1 12-oz. can of evaporated milk <br />
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1. Combine the pumpkin and water in a soup pot. Stir until uniform. Partially cover and heat gently, stirring often.<br />
2. Heat the oil in a medium skillet. Add the onion and bell pepper and saute over medium heat for 5 minutes. Add garlic, salt, and chile powder; stir and cover. Cook over low heat for about 10 more minutes, stirring often, until the vegetables are tender.<br />
3. Add the saute and lime juice to the soup. Stir well, cover, and simmer for 10 minutes. Season with black pepper and salt to taste.<br />
4. Pour in the evaporated milk and heat gently until ready to serve.<br />
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<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-12894296143456932512013-11-12T19:47:00.000-06:002013-11-12T19:47:00.179-06:00Szechuan Green Beans in the MicrowaveNo deep-frying is necessary.<br />
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<b>Szechuan-Style Green Beans in the Microwave </b>(Makes 2 cups)<br />
<br />
3 cloves garlic, smashed and peeled<br />
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2 quarter-sized slices of fresh ginger, peeled<br />
1 scallion, trimmed and cut into 2-inch lengths<br />
2 teaspoons vegetable oil<br />
1/2 teaspoon hot red-pepper flakes<br />
2 teaspoons tamari soy sauce<br />
2 teaspoons rice vinegar<br />
1/2 pound of green beans, ends trimmed off<br />
<br />
1. Chop or place garlic, ginger and scallions in a chopper until chopped finely. Remove to 1-1/2- or 2-quart casserole dish.<b> </b>Add oil and pepper flakes. Cook, uncovered, at high power for 2 minutes.<br />
2. Remove dish from oven. Stir in remaining ingredients. Cook uncovered on high for 6 to 7 minutes, stirring a few times.<br />
3. Remove from oven. Stir and serve hot or cold.<b><br /></b><br />
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Recipe from <a href="http://www.amazon.com/Microwave-Gourmet-Barbara-Kafka/dp/0688157920" target="_blank"><i>The Microwave Gourmet</i></a>, a brilliant 1987 cookbook by Barbara Kafka, reprinted in 1998. 44 cents on Amazon.com. Try the Fudgy Brownies.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-70537577724241436452013-11-09T00:00:00.000-06:002014-04-21T11:43:14.459-05:00Persimmon and Black Walnut Bread: Ozark Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vOqllOtfnNw/Un2PFRGLLII/AAAAAAAAC7Q/8wV6ccyLQhI/s1600/ozarkpersimmonblackwalnutbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vOqllOtfnNw/Un2PFRGLLII/AAAAAAAAC7Q/8wV6ccyLQhI/s400/ozarkpersimmonblackwalnutbread.jpg" height="223" width="400" /></a></div>
Classic Ozark recipe. To get pulp, press whole, very ripe persimmons through a colander. Retail persimmon puree is very, very hard to find.<br />
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<b>Persimmon and Black Walnut Bread</b><br />
<br />
2 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1 cup persimmon pulp<br />
1 cup sugar<br />
1/2 cup milk<br />
2 eggs<br />
1/2 cup softened butter or margarine<br />
1 cup chopped black walnuts<br />
<br />
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, combine the persimmon, sugar, milk and eggs, then add the flour mixture and the softened butter and mix until the dough is well blended. Stir in the nuts. Spread the batter in a well-greased loaf pan and bake it at 350 degrees for 45 minutes or until done.<br />
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Recipe from <a href="http://www.motherearthnews.com/" target="_blank"><i>Mother Earth News</i></a>, September/October 1974.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-90104855170931411282013-11-08T18:33:00.001-06:002013-11-08T18:37:27.546-06:00How to Microwave a Whole Pumpkin<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uLbE6LFz2zQ/Un2Ajslp_5I/AAAAAAAAC64/rdwxTKTJnhk/s1600/howtomurderpumpkinblender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-uLbE6LFz2zQ/Un2Ajslp_5I/AAAAAAAAC64/rdwxTKTJnhk/s400/howtomurderpumpkinblender.jpg" width="400" /></a></div>
Stab. Microwave. Scoop. Puree. This fast technique also works for hard squashes.<br />
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1. Select a pumpkin a maximum of about six inches in diameter or weight about two pounds.<br />
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<a href="http://3.bp.blogspot.com/-ZNBGN4OEljA/Un2AebsfasI/AAAAAAAAC6w/x3FcqPMz1ww/s1600/pumpkinmurder2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ZNBGN4OEljA/Un2AebsfasI/AAAAAAAAC6w/x3FcqPMz1ww/s320/pumpkinmurder2.jpg" width="179" /></a><a href="http://2.bp.blogspot.com/-XSd8SEDxGD0/Un2AZ_hXA6I/AAAAAAAAC6o/cbetFN7zdG0/s1600/pumpkinstabbed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-XSd8SEDxGD0/Un2AZ_hXA6I/AAAAAAAAC6o/cbetFN7zdG0/s200/pumpkinstabbed.jpg" width="141" /></a>2. Stab the raw pumpkin through to its core with a long knife, in several places. This prevents explosions.<br />
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3. Microwave on high until the skin begins to brown or "tan", between 6 and 10 minutes. When it is cooked the stem will pull off very easily.<br />
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4. Remove from microwave and allow to cool. It will stay warm a long time. Now the pumpkin can easily be cut in half with a long knife, and the seeds and their strings scooped out with an ordinary spoon.<br />
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5. Using the same spoon, scoop and scrape out the cooked flesh, leaving the peel behind. Place pumpkin flesh in blender with about half a cup of water and puree. Use or freeze the puree. It's delicious all by itself, unseasoned.Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0tag:blogger.com,1999:blog-3129492559584048319.post-7100635158760064812013-10-22T09:48:00.000-05:002013-10-22T09:48:25.763-05:00Oat Bran - Applesauce Muffin Recipe, and Oat Bran as a CerealOne day I substituted Oat Bran for the oatmeal Dr. Oz told me to eat for breakfast, and discovered that Oat Bran is cheap and makes a delicious creamy hot cereal taking far less time to cook than Irish oatmeal, steel-cut oats, or that throat-choking horror, wheat bran, that makes food taste like Metamucil. On the back of the Hodgson Mill Oat Bran box is a recipe for delicious muffins and I made them, and this is it:<br />
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<b>Oat Bran and Applesauce Muffins</b> (makes 12)<br />
<a href="http://4.bp.blogspot.com/-3RFXvuke1RE/UmaPWDomEPI/AAAAAAAAC3s/7kDpRRYUKs4/s1600/oatbranapplesaucemuffins.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3RFXvuke1RE/UmaPWDomEPI/AAAAAAAAC3s/7kDpRRYUKs4/s320/oatbranapplesaucemuffins.jpg" width="180" /></a><br />
1/2 cup brown sugar, packed<br />
1-1/2 cups Oat Bran cereal<br />
1-1/2 cups white flour<br />
1-1/2 teaspoons baking powder<br />
1-1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
2 eggs or 4 egg whites (liquid egg substitute is okay)<br />
1 cup applesauce, chilled<br />
4 Tablespoons vegetable oil<br />
<br />
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners or grease the muffin tin. Blend together dry ingredients. Add eggs, applesauce and vegetable oil. Mix until will blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake 15 minutes or until golden brown.<br />
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It's baking season!<br />
<br />Divinebunbunhttp://www.blogger.com/profile/13949098603351912637noreply@blogger.com0