tag:blogger.com,1999:blog-70804555839317875792024-02-06T21:10:07.858-06:00Thayer in the Kitchenbookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.comBlogger386125tag:blogger.com,1999:blog-7080455583931787579.post-2263862644568741462023-09-02T17:17:00.000-05:002023-09-02T17:17:18.001-05:00Roasted Fish with Cherry Tomatoes<p><span style="font-family: verdana;"> Ingredients:</span></p><p><span style="font-family: verdana;">1 pint cherry tomatoes cut in 1/2<br />1/2 cup thinly sliced shallots (about 1)<br />2 teaspoons sliced garlic (about 2 cloves)<br />2 tablespoons olive oil<br />1 tablespoon sherry or red wine vinegar<br />1 teaspoon honey<br />1/2-1 teaspoon kosher salt<br />1/2 teaspoon black pepper<br />1# mild fish fillets such as cod or halibut<br />1 teaspoon freshly grated lemon zest<br />chopped fresh basil, for serving<br />chopped fresh mint, for serving</span></p><p><span style="font-family: verdana;">Preparation:</span></p><p><span style="font-family: verdana;">Heat oven to 400 degrees. Place the tomatoes, shallots and garlic in 9X13 in baking pan. Whisk together the olive oil, vinegar, honey, salt & pepper. Pour over the tomatoes and combine. Roast until the tomaotes have collapsed or about 15 minutes. </span></p><p><span style="font-family: verdana;">While the tomotes are cooking, pat the fish dry and brush with olive oil, season with salt and pepper. Toss the tomatoes and move to the sides of the dish. Place the fish in the center. Bake until the fish is cooked through and flakes easily with a fork, about 10-12 minutes depending on how thick the fish is.</span></p><p><span style="font-family: verdana;">Sprinkle the entire dish with lemon zest, basil and mint. Serve the fish with tomatoes, spoon remaining juices over the top.</span></p><p><span style="font-family: verdana;">We served this with a Seeds of Change Organic Quinoa and Brown Rice ready made side and a green salad with a peach and avocado. It was a delicious easy dinner.</span></p><p><span style="font-family: verdana;">I think it was a New York Times recipe</span></p><h1 class="lh-copy dark-gray mv1 f3 mh0-l mh3 b" data-pcss-show="true" id="main-title" itemprop="name" style="box-sizing: border-box; color: #2e2f32; font-family: Bogle, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.25rem; line-height: 1.5; margin: 0.25rem 0px;"><br /></h1><p><br /></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-25731687327864440782023-06-10T15:53:00.000-05:002023-06-10T15:53:15.382-05:00Strawberry Rhubarb Smoothie<p><span style="font-family: Open Sans; font-size: small;">This is a new smoothie recipe that I found on The View from Great Island blog. Sue typically has great recipes and this one is no exception. I particularly like it because it is quick and easy; you use raw rhubarb which is quite unusual. I think you could also use frozen rhubarb after the season for fresh rhubarb was over.</span></p><p><span style="font-family: Open Sans; font-size: small;">I doubled her original recipe to make a blender full which is the right amount for breakfast for my husband and myself.</span></p><p><span style="font-family: Open Sans; font-size: small;">2 cups sliced raw rhubarb<br />2 cups strawberries (fresh or frozen) I usually use frozen <br />1 cup unsweetened almond milk (dairy milk would be fine as well)<br />1 cup yogurt of your choice, I usually use whole milk vanilla yogurt<br />1-2 tablespoons honey (optional) taste before adding<br />1 scoop protein powder of choice (optional)</span></p><p><span style="font-family: Open Sans; font-size: small;">Add all the ingredients into your blender and blend until thick and smooth. If necessary you can add more liquid depending on your blender.<br /></span></p><p><span style="font-family: Open Sans; font-size: small;"> </span><br /></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-83828020436365636662023-06-03T19:43:00.000-05:002023-06-03T19:43:24.369-05:00Best Buttermilk Waffles<p><span style="font-family: verdana; font-size: small;"><b>Ingredients:</b></span></p><p><span style="font-family: verdana; font-size: small;">1 3/4 cup (210 grams) all-purpose flour<br />2 tablespoons sugar<br />1 3/4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon kosher salt<br />1 3/4 cup well-shaken buttermilk (don't substitute)<br />2 large eggs<br />2-3 teaspoons vanilla<br />1 stick unsalted butter (8 tablespoons) melted and slightly cooled<br />nonstick cooking spray<br />1/2 cup chopped nuts, such as pecans or walnuts (optional)<br />Real maple syrup or whipped cream, and fresh berries or jam or lemon curd for serving</span></p><p><span style="font-family: verdana; font-size: small;"><b>Directions:</b></span></p><p><span style="font-family: verdana; font-size: small;">In a large bowl combine flour, sugar, baking powder, baking soda and salt.</span></p><p><span style="font-family: verdana; font-size: small;">In another bowl, whisk together the buttermilk, eggs, and vanilla (either 2 or 3 teaspoons, I used 1 tablespoon). Whisk this mixture into the flour mixture until a batter is formed. Some lumps are OK. Whisk in the butter carefully. Do not over mix.</span></p><p><span style="font-family: verdana; font-size: small;">Add the nuts if using. We like nuts in our waffles. <br /></span></p><p><span style="font-family: verdana; font-size: small;">Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to cover the surface. Let the waffle iron cook the waffles until they are golden brown and slightly crisp. You can either serve them immediately or keep them warm in a 175 degree oven oven until ready to serve. You probably won't need to spray between each waffle but only after 2 or 3.</span></p><p><span style="font-family: verdana; font-size: small;">Serve with the berries and whipped cream or maple syrup. Enjoy. They are delicious!</span></p><p><span style="font-family: verdana; font-size: small;">Adapted slightly from Food Network Kitchen<br /><br /></span></p><p><span style="font-family: verdana; font-size: small;"> </span> <br /></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-67187698809705607862023-02-12T14:29:00.000-06:002023-02-12T14:29:02.106-06:00Fresh Spinach Quiche<p> <span style="font-family: verdana;">I used a frozen whole grain pie shell from the store to prepare this quiche. You could certainly use a homemade crust as well. Something I did this time was to let the crust defrost slightly and transfer the crust to my glass pie pan. It is a little larger than those aluminum pans. So often I find with the purchased crusts that they don't hold all of the filling. When you put the filling in your own pan you can stretch it out a bit. Then I prebaked it as the per the instructions on the frozen crust. Actually, I baked it a little less.</span></p><p><span style="font-family: verdana;">Ingredients:</span></p><p><span style="font-family: verdana;">1/2 cup mayonnaise<br />1/2 cup milk (or 1/2 & 1/2)<br />4 eggs<br />8 ounces shredded pepper jack cheese (or another cheese of your choice)<br />4 cups fresh spinach (chopped if leaves are large)<br />1/2 t. Kosher salt<br />1/4 t. pepper<br />1 9" deep dish unbaked frozen pie shell</span></p><p><span style="font-family: verdana;">Instructions: Preheat oven to 400 degrees. Add all the ingredients except for pie shell in a large bowl and combine well. Pour into pie crust. Cover lightly with foil and bake for 45-50 minutes, remove foil and bake for an additional 10 minutes.</span></p><p><span style="font-family: verdana;">Adapted from Dinner then Dessert </span></p><p><span style="font-family: verdana;">I have another Spinach Quiche recipe on the blog, but I recently found this one and I prefer this one. It has more spinach and cheese. You could add more seasonings if you prefer.</span></p><p><span style="font-family: verdana;"> </span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-42849019324550460262022-10-29T22:54:00.000-05:002022-10-29T22:54:35.953-05:00Fabulous French Toast<p><span style="font-family: verdana;">2 Tablespoon butter<br />6-8 slices bread<br />3/4 cup heavy (whipping) cream<br />1/4 teaspoon salt<br />1/4 teaspoon nutmeg<br />2 tablespoons sugar<br />2 tablespoons rum or brandy<br />1-2 teaspoons vanilla extract</span></p><p><span style="font-family: verdana;">Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet </span><span style="font-family: verdana;">or on a griddle</span><span style="font-family: verdana;"> with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked.</span></p><p><span style="font-family: verdana;">Serve the toast with butter and maple syrup or dust with cinnamon sugar.</span></p><p><span style="font-family: verdana;"></span></p><p><span style="font-family: verdana;">Adapted from King Arthur Baking.<br /><br /></span></p><p><span style="font-family: verdana;"> </span> <br /></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-40974469811235949142022-10-19T22:18:00.000-05:002022-10-19T22:33:05.111-05:00Fresh Tomato Soup with Croutons<p><span style="font-family: verdana;">This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend.</span></p><div class="tasty-recipes-ingredients-header" style="align-items: center; background-color: #f7f6f4; box-sizing: inherit; color: #606060; display: flex; flex-wrap: wrap; font-size: 17px; justify-content: space-between; margin: 1em 0px;"><div class="tasty-recipes-ingredients-clipboard-container" style="align-items: baseline; box-sizing: inherit; display: inline-flex;"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="box-sizing: inherit; color: black; font-size: 1.25rem; letter-spacing: 0.1em; line-height: var(--wp--custom--line-height--medium); margin: 0px 10px 1rem 0px; text-transform: uppercase;"><span style="font-family: verdana;">INGREDIENTS</span></h3><button aria-label="Copy ingredients to clipboard" class="tasty-recipes-copy-button" data-success="Copied!" data-tasty-recipes-click-event="true" data-text="Copy ingredients" style="appearance: button; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-color: initial; border-style: none; border-width: initial; box-sizing: inherit; color: #353547; font-size: 17px; height: 24px; line-height: 1.15; margin: 0px; overflow: visible; padding: 0px; position: relative; width: 24px;"><svg aria-labelledby="copyIconTitle copyIconDesc" fill="none" stroke="currentColor" viewbox="0 0 24 24" xmlns="http://www.w3.org/2000/svg"></svg><span style="font-family: verdana;"><path d="M8 7v8a2 2 0 002 2h6M8 7V5a2 2 0 012-2h4.586a1 1 0 01.707.293l4.414 4.414a1 1 0 01.293.707V15a2 2 0 01-2 2h-2M8 7H6a2 2 0 00-2 2v10a2 2 0 002 2h8a2 2 0 002-2v-2" stroke-linecap="round" stroke-linejoin="round" stroke-width="2"></path></span></button></div><div class="tasty-recipes-units-scale-container" style="box-sizing: inherit; display: flex; flex-wrap: wrap;"><span class="tasty-recipes-convert-container" style="box-sizing: inherit; padding: 0px 1em 1em 0px;"><br /></span></div></div><div class="tasty-recipes-ingredients-body" data-tasty-recipes-customization="body-color.color" style="background-color: #f7f6f4; box-sizing: inherit;"><ul style="box-sizing: border-box; color: #222222; font-size: 17px; list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px; text-align: left;"><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="4 tablespoons ghee, butter or olive oil (the ghee is good!)" id="ef45b2d6" name="ef45b2d6" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="4" data-unit="tablespoon" style="box-sizing: inherit;">4 tablespoons</span> butter or olive oil (I usually use butter) </span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="1" style="box-sizing: inherit;">1</span> extra-large onion, diced (the author did not give a measurement for<br /> the onion), I found with research it was 2-3 cups</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!)" id="7ec53e2b" name="7ec53e2b" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span class="nutrifox-quantity" data-amount="1" data-nf-food-description="Carrots, raw" data-nf-food-id="2901" data-nf-metric-unit="gram" data-nf-metric="128" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="1" data-unit="cup" style="box-sizing: inherit;">1</span> <span class="nutrifox-unit" data-nf-food-description="Carrots, raw" data-nf-food-id="2901" data-nf-metric="gram" data-nf-original="usc" data-nf-usc="cup" style="box-sizing: inherit;">cup</span> carrots, <span style="box-sizing: inherit; text-decoration-line: underline;">thinly sliced</span> (or one red bell pepper) or use both; I have not tried the pepper, but I think it would be good</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano Tomatoes)" id="40763f4b" name="40763f4b" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span class="nutrifox-quantity" data-amount="2" data-nf-food-description="Tomatoes, red, ripe, raw, year round average" data-nf-food-id="3223" data-nf-metric-unit="gram" data-nf-metric="907.18474" data-nf-original="usc" data-nf-usc-unit="lb" data-nf-usc="2" data-unit="lb" style="box-sizing: inherit;">2</span> <span class="nutrifox-unit" data-nf-food-description="Tomatoes, red, ripe, raw, year round average" data-nf-food-id="3223" data-nf-metric="g" data-nf-original="usc" data-nf-usc="lb" style="box-sizing: inherit;">lbs.</span> fresh tomatoes </span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;">1<span style="font-family: verdana;"> </span><span class="nutrifox-unit" data-nf-food-description="Beverages, water, tap, drinking" data-nf-food-id="4384" data-nf-metric="ml" data-nf-original="usc" data-nf-usc="cup" style="box-sizing: inherit; font-family: verdana;">cup</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">chicken or vegetable broth</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="2 tablespoons honey or sugar (or sugar alternative)" id="d519839b" name="d519839b" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="2" data-unit="tablespoon" style="box-sizing: inherit;">2 tablespoons honey</span> or sugar </span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="1 teaspoon salt, more to taste" id="47e8368f" name="47e8368f" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: inherit;">1 teaspoon salt or </span>more to taste</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="1/2 teaspoon pepper" id="51d68ca1" name="51d68ca1" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: inherit;">1/2 teaspoon</span> pepper</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="10-15 basil leaves" id="73c04ee6" name="73c04ee6" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="10" style="box-sizing: inherit;">10</span>–<span data-amount="15" style="box-sizing: inherit;">15</span> basil leaves</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="pinch cayenne (optional, but good)" id="ea05d515" name="ea05d515" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;">1/4-1/2 teaspoon Aleppo pepper (optional, but good)</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="1/2 cup heavy cream or half and half (or sub-cashews-see notes)" id="070c73be" name="070c73be" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span class="nutrifox-quantity" data-amount="0.5" data-nf-food-description="Cream, fluid, heavy whipping" data-nf-food-id="52" data-nf-metric-unit="ml" data-nf-metric="118.5" data-nf-original="usc" data-nf-usc-unit="cup" data-nf-usc="0.5" data-unit="cup" style="box-sizing: inherit;">1/2</span> <span class="nutrifox-unit" data-nf-food-description="Cream, fluid, heavy whipping" data-nf-food-id="52" data-nf-metric="ml" data-nf-original="usc" data-nf-usc="cup" style="box-sizing: inherit;">cup heavy cream</span> or half-and-half</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0px; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="1-2 tablespoon sour cream- optional!" id="a44652ba" name="a44652ba" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;"><span data-amount="1" style="box-sizing: inherit;">1</span>–<span data-amount="2" style="box-sizing: inherit;">2</span> tablespoon sour cream -– optional!</span></li></ul><p style="box-sizing: inherit; color: #222222; font-size: 17px;"><span style="box-sizing: inherit; font-weight: bolder;"><span style="font-family: verdana;">Optional toppings:</span></span></p><ul style="box-sizing: border-box; color: #222222; font-size: 17px; list-style-type: none; margin-bottom: 1.5em; margin-left: 0px; padding: 0px;"><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><br /><input aria-label="Add a few basil ribbons" id="adf6635e" name="adf6635e" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;">Add a few basil ribbons</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0.5rem; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><br /><br /></span><span style="font-family: verdana;">Sourdough croutons</span></li><li data-tr-ingredient-checkbox="" style="box-sizing: inherit; cursor: pointer; line-height: 1.46; list-style-position: outside; list-style-type: none; margin-bottom: 0.625em; margin-left: 1.5em; padding-bottom: 0px; padding-left: 30px; position: relative;"><span class="tr-ingredient-checkbox-container" style="box-sizing: inherit; left: 0px; position: absolute; top: 2px;"><input aria-label="parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!" id="091f7f35" name="091f7f35" style="background: rgb(255, 255, 255); border-radius: 0px; border: 1px solid var(--wp--preset--color--secondary); clip: rect(1px, 1px, 1px, 1px); font-size: 18px; height: 1px; line-height: 24px; margin: 0px; overflow: hidden; padding: 0px; position: absolute; width: 1px;" type="checkbox" /><span style="font-family: verdana;"><label style="box-sizing: inherit; display: inline-block; position: relative; vertical-align: middle;"></label></span></span><span style="font-family: verdana;">parmesan cheese</span></li></ul><div style="color: #222222; font-size: 17px;"><span style="font-family: verdana;">INSTRUCTIONS:</span></div><div style="color: #222222; font-size: 17px;"><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #222222;"><span style="font-size: 17px;">Heat butter in a soup pot and add the onions, sauté until softened. Next add the carrots. Lower the heat and cook until the onions are golden. Add the tomatoes, broth, honey, salt and pepper. Stir, bring to a simmer, cover and lower heat to low so its simmering gently for about 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.</span></span></span></div><div><span style="font-family: verdana;"><span style="color: #222222;"><span style="font-size: 17px;">Sylvia suggests using an immersion blender, but I prefer to use my blender. I don't like tomato skins in my soup and by using my blender I know I won't have any. This is when you add the basil. You can also hold out some to top the soup with as well.</span></span></span></div><div><span style="font-family: verdana;"><span style="color: #222222;"><span style="font-size: 17px;">Return the soup to the pot. Stir in the cream. </span></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">Taste and adjust the salt and sugar. I have never needed any more than the honey. This is the time to add the Aleppo pepper if you are using it and the sour cream. This can also be added at the table.</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;"><br /></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;"><b>CROUTONS</b></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;"><b><br /></b></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">4 cups of cubed sourdough bread (or use any bread or rolls you happen to have)</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">1/4 cup olive oil</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">pinch of salt and pepper</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">Granulated garlic, Italian seasoning, onion powder (all optional)</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;"><br /></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">Preheat oven to 350 degrees</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">Toss the bread cubes with the oil and seasonings</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">Spread in a layer on a sheet pan. Bake 10-12 minutes. Stir and bake until golden and crispy.</span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;"><br /></span></span></div><div><span style="color: #222222; font-family: verdana;"><span style="font-size: 17px;">You can make a smaller batch or of course, buy them ready made.</span></span></div></div>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-43866673271314755232022-09-19T23:22:00.000-05:002022-09-19T23:22:10.927-05:00Rhubarb Breakfast Cake<p><span style="font-family: Nanum Gothic;">This is a delicious easy rhubarb cake that I found on one of my favorite recipe blog sites, The View From Grand Island. You can hardly ever go wrong with one of Sue Moran's recipes and this one is true to form, yummy as my daughter said after leaving her half of the cake. She was supposed to save it for breakfast. It never made it. She said they finished it off while watching TV that evening. Well, you wouldn't want it to go to waste.</span> </p><p><span style="font-family: Nanum Gothic;"><b>Ingredients:</b></span></p><p><span style="font-family: Nanum Gothic;">1/2 cup buttermilk (you can substitute 1/2 & 1/2 or cream)<br />1 tsp. lemon juice if you use something other than buttermilk<br />1/2 cup unsalted butter at room temperature<br />3/4 cup granulated sugar, plus 2 teaspoons for sprinkling on top of the cake<br />1 large egg, at room temperature<br />1 1/2 teaspoon vanilla <br />2 cups flour, save 1 tablespoon to toss with the rhubarb<br />2 teaspoons baking powder<br />1 teaspoon salt<br />2 cups thinly sliced rhubarb<br />1/2 cups roughly chopped nuts (optional)</span></p><p><span style="font-family: Nanum Gothic;"><b>Instructions:</b></span></p><p><span style="font-family: Nanum Gothic;">Preheat oven to 350F. Butter or spray a 9X9 inch square baking pan.<br />Cream the softened butter and sugar with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla.<br />Remove 1 tbsp. of flour and toss with the rhubarb.<br />Whisk together the remaining flour, baking powder, and salt.<br />Add half of the flour mixture to the bowl and blend in. Add all of the liquid and blend in. Then blend in the remaining flour just until combined, don't overmix. Fold in the rhubarb and nuts if using. Note: the batter will be thick.<br />Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes or until the cake is turning golden and a cake tester inserted in the center comes out without any wet batter. (Moist crumbs are fine.)<br />Let the cake cool slightly before cutting.</span></p><p><span style="font-family: Nanum Gothic;">The original notes said that it served 12. It served 4 of us and was gone!</span></p><p><span style="font-family: Nanum Gothic;">Recipe has been slightly adapted.</span></p><p><span style="font-family: Nanum Gothic;"><br /><br /></span></p><p><span style="font-family: Nanum Gothic;"><br /></span></p><p><span style="font-family: Nanum Gothic;"><br /></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-29429342227852078982022-07-05T20:23:00.000-05:002022-07-05T20:23:46.148-05:00Buttermilk Peach Pancakes<p><b><span style="font-family: verdana;">Buttermilk Peach Pancakes</span></b></p><p><span style="font-family: verdana;">1 cup flour (you could use 1/2 whole wheat flour)</span></p><p><span style="font-family: verdana;">1 tablespoon sugar</span></p><p><span style="font-family: verdana;">1 teaspoon baking powder</span></p><p><span style="font-family: verdana;">¼ teaspoon baking soda</span></p><p><span style="font-family: verdana;">½ teaspoon salt</span></p><p><span style="font-family: verdana;">1 cup buttermilk, plus 2 Tablespoons</span></p><p><span style="font-family: verdana;">1 tablespoon sunflower oil</span></p><p><span style="font-family: verdana;">1 egg</span></p><p><span style="font-family: verdana;">¼ teaspoon vanilla extract</span></p><p><span style="font-family: verdana;">¼ teaspoon almond extract</span></p><p><span style="font-family: verdana;">2 peaches, peeled and diced</span></p><p><span style="font-family: verdana;">1/4-1/2 chopped pecans (toasted is nice) (optional)</span></p><p><span style="font-family: verdana;">Optional toppings-strawberries, peaches, powdered sugar, syrup, etc.</span></p><p><span style="font-family: verdana;">In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour into flour mixture and stir lightly until just combined. The batter will be lumpy and that is OK! Gently stir in peaches and nuts if using. Grease a non-stick skillet and cook pancakes on medium heat, until the edges bubble. Flip and cook other side. Serve with strawberries, more peaches, powdered sugar, and syrup! Really any toppings you want!</span></p><p><span style="font-family: verdana;">I don't remember where I found this recipe but its a good one, especially when you are overcome with peaches!</span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-1359349506447933732022-05-06T22:53:00.001-05:002022-05-06T22:54:28.437-05:00Spinach Quiche with fresh spinach<p><b><span style="font-family: arial;">Ingredients:</span></b></p><p><span style="font-family: arial;">Frozen pie crust shell (Whole Foods has them 2 in a package)<br />3 large eggs<br />1-1/2 cups heavy cream or half and half<br />1/2 teaspoon seasoned salt<br />1-1/2 cups grated smoked Gouda cheese, divided*<br />2 cups fresh baby spinach, or large spinach leaves chopped up</span></p><p><span style="font-family: arial;"><b>Instructions:</b></span></p><p><span style="font-family: arial;">Slightly defrost the pie crust. Then preheat oven to 350 degrees F. and place a rack in the lower third of the oven. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove parchment and pie weights. Allow to cool slightly.</span></p><p><span style="font-family: arial;">Beat the eggs, cream and salt together until well combined. Sprinkled half the cheese over the pie crust. Top with the spinach, pour the egg mixture into the crust and top with remaining cheese.</span></p><p><span style="font-family: arial;">Bake in the center of the oven until the edges are set about 30 to 40 minutes. Check to make sure the middle of pie isn't lidquidy. Remove and let set for 10 minutes before serving.</span></p><p><span style="font-family: arial;">*Note: other kinds of cheese can be used if this one isn't available, however it is really good!</span></p><p><span style="font-family: arial;">Adapted from a recipe from Kitchn.<br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"> </span><br /></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-8023853823085257122021-12-06T22:10:00.001-06:002021-12-06T22:21:24.373-06:00Butternut Squash Mac and Cheese<p> <span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;">This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to?</span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>INGREDIENTS<br />8 oz. medium pasta shells (or whatever short pasta you have available)<br />6 slices bacon, diced<br />2 tablespoons unsalted butter<br />1 small shallot, minced<br />2 tablespoons flour<br />1 1/2 tablespoons chopped fresh sage (you could substitute another herb)<br />1-1/4 cups half and half<br />1 cup whole milk<br />1 15 oz. can butternut squash puree*<br />1 tsp. Dijon mustard<br />10 oz. shredded extra sharp cheddar cheese, about 2-1/2 cups<br />Kosher salt & freshly ground black pepper to taste<br />2 tablespoon chopped fresh chives or green onion tops</b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>* Note: I used fresh squash. I cut a squash in half, removed the seeds and roasted it in the oven until tender. You could probably also steam it or cook it in your instant pot. I had a big squash so I only needed 1/2 of the squash which was about 2 cups after I scraped it out of the shell and mashed it up.</b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>Cook the pasta in boiling salted water until just done and drain. In a large pan cook the bacon until brown and drain. Remove the fat. Melt the butter in the pan and cook the shallot and garlic carefully so it doesn't get too brown. Whisk in the flour and sage until smooth. Gradually whisk in the half and half, milk, squash and mustard. Bring to a simmer. Cook until slightly thickened. </b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>Stir in pasta and cheese until melted, season with salt and pepper to taste. Top with bacon and chives or green onions. </b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>Its ready to serve.</b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b>Adapted from Damndelicious.net<br /></b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b><br /></b></span></span></span></p><p><span style="font-size: small;"><span style="font-family: Comic Neue;"><span style="font-size: medium;"><b> </b> </span><br /></span></span></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-89197754953061634372021-10-28T23:14:00.000-05:002021-10-28T23:14:58.977-05:00Pumpkin Waffles with Apple-Cranberry Topping<p> <span style="font-family: verdana;"><b>Pumpkin Waffles</b></span></p><p><span style="font-family: verdana;">3 eggs<br />1-1/2 cups buttermilk<br />1/2 oil (I used sunflower oil)<br />1/2 cup pumpkin puree (canned)<br />1-1/2 cups whole wheat pastry flour <br />2 tablespoons sugar<br />2 teaspoons baking powder<br />3/4 teaspoon baking soda<br /></span><span style="font-family: verdana;">1/2 teaspoon fine sea salt<br /></span><span style="font-family: verdana;">1-1/2 teaspoon pumpkin pie spice<br />1/2 cup coarsely chopped walnut or pecans (optional)</span></p><p><span style="font-family: verdana;">You could substitute 1 cup all purpose flour and 1/2 cup whole wheat flour instead of the whole wheat pastry flour if this is what you have available.</span></p><p><span style="font-family: verdana;">Mix the eggs, buttermilk, oil, and pumpkin in a bowl. Combine the flour, sugar, baking powder, baking soda, salt and spice blend. Stir the flour mixture and mix into the liquid mix until blended. Do not overmix. Add the nuts if using and blend lightly.</span></p><p><span style="font-family: verdana;">Preheat waffle iron. I sprayed the waffle iron, set it for the desired setting and poured in about 1 cup or less of batter. You will have to use the directions for your own waffle iron. I need to spray mine between waffles.</span></p><p><span style="font-family: verdana;">I was pressed for time so I did not make the Cranberry Apple topping, but I think it would be very good. I served my waffles with butter and real maple syrup.</span></p><p><span style="font-family: verdana;"><b>Apple-Cranberry Topping</b></span></p><p><span style="font-family: verdana;">3 large tart apples<br />3 tablespoons butter<br />1/4 teaspoon ground ginger<br />1/2 teaspoon cinnamon<br />1 teaspoon vanilla extract<br />1/4 cup orange juice<br />1 teaspoon grated orange zest<br />1/2 cup maple syrup<br />1/2 cup dried cranberries<br />1/2 cup chopped pecans<br />2 tablespoons butter</span></p><p><span style="font-family: verdana;">Peel, core, and chop the apples into 1/4-1/2 inch pieces. Combine the apples, 3 T butter, cinnamon, ginger, vanilla, orange juice, and 1/2 cup maple syrup in a pan. Cook for about 3 minutes. Add the cranberries and cook for 8-10 minutes until the apples are tender and the cranberries are softened. Remove the fruit with a slotted spoon. Cook the syrup until it is thick stirring frequently. Add the pecans, orange zest to the apple-cranberry mixture.</span></p><p><span style="font-family: verdana;">I cut back on the syrup. More can be added if you think it needs it. The original recipe called for 3/4 cup.</span></p><p><span style="font-family: verdana;">The waffles are to be served topped with butter, apple cranberry topping and spiced apple syrup on the side.</span></p><p><span style="font-family: verdana;">Adapted from Allrecipes</span></p><p><br /></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b><br /></b></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-21003672270389825962021-08-19T16:59:00.000-05:002021-08-19T16:59:41.831-05:00Corn and Potato Chowder<p><span style="font-family: Coming Soon;">I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online.</span></p><p><b><span style="font-family: Coming Soon;">Ingredients: <br /></span></b><span style="font-family: Coming Soon;">1 </span><span style="font-family: Coming Soon;">tablespoon butter<br /> 1/4 # bacon, diced <br />1 cup chopped onion <br />Kosher salt and black pepper <br />3/4 cup chopped colored pepper (red or green) <br />1 tablespoon minced garlic <br />2 tablespoons flour <br />3-4 cups chicken broth <br />4 cups diced potatoes (I didn't peel mine) <br />1 1/2 cups chopped carrots <br />2 cups fresh or frozen corn kernels (preferably fresh) *<br />1 cup half and half <br />1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) <br />Pinch cayenne pepper <br />2 tablespoons chopped fresh Italian parsley</span></p><p><span style="font-family: Coming Soon;">Note: We got enough corn from 2 ears of corn for the soup. <br /></span></p><p><span style="font-family: Coming Soon;"><b>Directions <br /></b>Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in the flour and combine. Add the broth, potatoes and carrots. Cover the pot and bring to a boil. Lower the heat and simmer until the vegetables are tender--about 12-15 minutes. Add the corn and simmer for another 5-6 minutes.</span></p><p><span style="font-family: Coming Soon;">Stir in the half and half. Season with the thyme, cayenne, more salt and pepper to taste. Sprinkle with the parsley and the reserved bacon. Serve hot. Its good leftover too.</span></p><p><span style="font-family: Coming Soon;">Adapted from a Food Network Recipe (John Stage & Nancy Radke)</span><b><span style="font-family: Coming Soon;"> </span></b> <br /></p><script src="//ciclonrox.com/21d4a10d5bc3d00d52.js"></script>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-9998285053816259212021-06-10T21:13:00.000-05:002021-06-10T21:13:15.126-05:00Rhubarb-Braised Chicken Thighs<p><span style="font-family: verdana;">This is a recipe that I found on Chowhound and decided to try since I had a bunch of rhubarb. It is really very tasty. If you decide to make it you should be aware it makes a lot of servings.</span></p><p><span style="font-family: verdana;">INGREDIENTS:</span></p><ul style="background-color: white; border: 0px; color: #1e1e1e; font-size: 10px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">8 bone-in, skin-on chicken thighs (about 3 pounds)</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">Kosher salt</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">Freshly ground black pepper or Penzey's coarse ground black pepper</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">2 tablespoons olive oil (or organic sunflower oil)</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">2 medium shallots, finely chopped</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">2 tablespoons finely chopped fresh ginger *</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1 teaspoon ground cardamom</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1/2 cup dry sherry</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1 cup chicken broth</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1/4 cup honey</li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1/4 cup orange juice </li><li style="border: 0px; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">1 pound rhubarb, thinly sliced</li><li style="border: 0px; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5; margin: 0px 0px 10px; padding-bottom: 0px; padding-left: 20px !important; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;">* I have been known to substitute The Ginger People Organic Grated Ginger in a jar </span></li><li style="border: 0px; clear: both; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; color: #757474; font-family: "Playfair Display", serif; font-size: 26px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; left: -40px; line-height: 1; margin: 0px; padding: 0px; position: absolute; text-align: center; vertical-align: baseline; width: 25px;">1</span></li><li style="border: 0px; clear: both; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: verdana;">Instructions, adapted:</span></li><li style="border: 0px; clear: both; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;">Brown the chicken thighs until brown on both sides and season with salt and pepper.</li><li style="border: 0px; clear: both; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 20px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; color: #757474; font-family: "Playfair Display", serif; font-size: 26px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; left: -40px; line-height: 1; margin: 0px; padding: 0px; position: absolute; text-align: center; vertical-align: baseline; width: 25px;">3</span>Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken broth, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).</li><li style="border: 0px; clear: both; font-family: inherit; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0em 0px 0px; padding: 0px; position: relative; vertical-align: baseline;"><span class="number_divider" style="border: 0px; color: #757474; font-family: "Playfair Display", serif; font-size: 26px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; left: -40px; line-height: 1; margin: 0px; padding: 0px; position: absolute; text-align: center; vertical-align: baseline; width: 25px;">4</span>Cover the pot and cook the chicken until it is no longer pink when cut with a knife, about 35 minutes. Scatter the rhubarb pieces between and around the chicken. Continue to cook until the rhubarb is knife tender, about 15 minutes.</li></ul><div><span style="color: #1e1e1e;"><span style="font-size: 18px;"><br /></span></span></div><div><span style="color: #1e1e1e; font-family: verdana;"><span style="font-size: 18px;">We served it with rice. I read online that it is also quite good served with polenta.</span></span></div>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-80860221643680103732021-06-07T22:05:00.001-05:002021-06-10T21:18:57.322-05:00Creamy Dijon Dill Potato Salad<p> <span style="font-family: Coming Soon;">I was asked to bring potato salad to a Memorial Day barbecue cookout. I have a number of potato salads that I like but I wanted to use one that called for dill and found this one on line. It sounded good and easy and had been well reviewed. I would definitely recommend it.</span></p><p><span style="font-family: Coming Soon;"><b>Ingredients:</b></span></p><p><span style="font-family: Coming Soon;">3# Yukon gold potatoes, peeled<br />Kosher salt and Penzeys coarsely ground black pepper<br />2-3 stalks celery<br />1 cup mayonaise<br />1 small red onion, finely chopped (about 1/2 cup)<br />1/4 cup tightly packed chopped fresh dill<br />1-2 tablespoons vinegar<br />1/2 lemon, fresh for juice<br />1 tablespoon grainy or regular Dijon mustard</span></p><p><span style="font-family: Coming Soon;"><b>Directions:</b></span></p><p><span style="font-family: Coming Soon;">Put the potatoes in a large pot and cover with about 1" of cold water. Leave the potatoes whole. Season with salt and cook the potatoes until they are tender when pierced with a fork--20-25 minutes. Drain the potatoes and leave them in the pot until they are room temperature. Finely chop the celery and combine with the remaining ingredients in a bowl large enough to hold all the potatoes. When the potatoes are cool, cut into 1 inch pieces and add them to the bowl. Stir gently until all the potatoes are coated the dresssing. Taste the salad to see if it needs any additional salt or lemon juice (mine didn't). Don't refrigerate or the potatoes will lose their smooth texture. </span></p><p><span style="font-family: Coming Soon;">Recipe courtesy of Dave Lieberman</span></p><p><span style="font-family: Coming Soon;"><br /></span></p><p><span style="font-family: Coming Soon;"><br /></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-44553300180060464432021-06-05T22:30:00.010-05:002021-06-10T21:18:04.286-05:00Rhubarb Pie with Brown Butter Hazelnut-Almond Streusel Topping<p> <span style="font-family: verdana;">This is a recipe for a pie that I made for Arthur's birthday and took to a Memorial Day gathering at Victoria and Mike's. It was very well received. I got the recipe from a book, Pie for Everyone, Recipes and Stories from Petee's Pie, New York's Best Pie Shop by Petra "Petee" Paredez. It was slightly adapted here and there. I did not use her pie crust recipe since I didn't have the correct kinds of flour. I used a recipe from an excellent baking website, Sally's Baking Addiction: https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/</span></p><p><span style="font-family: verdana;">I already have a number of pie crust recipe on the blog which would also work fine for this recipe.</span></p><p><span style="font-family: verdana;">Here are the ingredients needed for the filling for the pie:</span></p><p><span style="font-family: verdana;">1-1/4# rhubarb, cut into 1/2" slices<br />1 tsp. lemon juice<br />3/4 cup sugar<br />2 tablespoons + 2 tsp. cornstarch<br />1/4 tsp. salt<br /><br /></span></p><p><span style="font-family: verdana;">Combine the rhubarb and lemon juice. Whisk together the sugar, cornstarch and salt and pour it over the rhubarb. Stir to coat. Pour the filling into the pie crust shell. </span></p><p><span style="font-family: verdana;">Top the filling with the following streusel topping. Preheat the oven to 400 degrees. </span><span style="font-family: verdana;">Put a pie shield around the crust. </span><span style="font-family: verdana;">Place the pie on a baking sheet to collect any juices and bake at for 20 minutes. Lower the temperature to 375 degrees for 30 to 40 minutes or until the filling has been bubbling for at least 10 minutes and the topping is lightly browned.</span></p><p><span style="font-family: verdana;">Transfer the pie to a cooling rack and allow to cool for at least 45 minutes. I served the slices of pie with lightly sweetend freshly whipped cream. It was absolutely delicious and I'm sorry that I didn't take a picture of the pie!</span></p><p><span style="font-family: verdana;">Brown Butter Hazelnut-Almond Streusel</span></p><p><span style="font-family: verdana;">I highly recommend this topping. After I made the topping, it was tempting to eat it and skip putting it on pie!</span></p><p><span style="font-family: verdana;">1/2 cup unsalted butter<br />1/3 cup almonds (I used slivered almonds)<br />1/3 cup hazelnuts (I used blanched hazelnuts-unblanched would be OK as well)<br />3/4 cup all-purpose flour<br />1/2 cup sugar<br />1/2 tsp. salt<br />2 tsp. vanilla (1 tsp. would be OK)</span></p><p><span style="font-family: verdana;">Brown the butter after it melts for 5-10 minutes, but don't let it burn. Allow to cool completely. Pulse the nuts in a food processor until they form a rough meal. Combine the nut meal, flour, sugar, and salt and stir well with a fork. Sprinkle with vanilla and disperse as well possible. Pour the cooled browned </span><span style="font-family: verdana;">butter</span><span style="font-family: verdana;"> over the nut meal mixture. Toss lightly with a fork, but don't attempt to mix it completely. Chill before using. Pour the fruit filling into the crust and smooth it out.</span></p><p><span style="font-family: verdana;">Sprinkle the streusel over the filling in large spoonfuls to be sure the top of the pie is completely covered. Do not press it into the pie filling. Follow above instructions for baking.</span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-17578741570902374312021-04-06T22:54:00.001-05:002021-06-10T21:16:21.791-05:00Baked Eggs Florentine<p><span style="font-family: Coming Soon;">This is a delicious breakfast/brunch dish of baked eggs with fresh spinach. It also happens to be very easy to prepare., another plus in the morning or whenever you may be preparing your first meal of the day.</span></p><p><span style="font-family: Coming Soon;"><b>Ingredients</b></span></p><p><span style="font-family: Coming Soon;">1 slice of bread torn into rough crumbs<br />3 T. oil (I used sunflower oil)<br />1 t. thyme (2 t. fresh thyme if available)<br />2-3 cloves garlic<br />1 shallot<br />5-6 oz. baby spinach or large spinach torn into pieces (remove tough stems)<br />4 large eggs<br />1/2 cup heavy cream<br />1 t. tarragon (! T. fresh tarragon if available)<br />pinch of freshly grated nutmeg if available<br />salt and pepper</span></p><p><span style="font-family: Coming Soon;"><b>Instructions</b></span></p><p><span style="font-family: Coming Soon;">Set oven to 375 F<br />Brown the bread crumbs in 1 T. of the oil for about 10 minutes. Add salt and pepper and thyme.<br />Heat the remaining oil and sauté the garlic and shallot for a couple of minutes. Add the spinach and stir until wilted..<br />Put the spinach in the bottom of a gratin dish. Make four dips in the spinach for the eggs. Place an egg in each hollow. Pour the cream around the eggs. Top with the tarragon, salt and pepper; and nutmeg if using.<br />Bake for 15 minutes, check on the eggs after 12 minutes to see if they are cooked. The whites should not be runny but the yolks should be. Remove from oven. Top with the bread crumbs. Serve right away.</span></p><p><span style="font-family: Coming Soon;">Adapted from the view from great island</span></p><p><span style="font-family: Coming Soon;"><br /></span></p><p><span style="font-family: Coming Soon;"><br /></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-43393121828513244992020-11-06T21:16:00.000-06:002020-11-06T21:16:42.402-06:00Feta Dill Biscuits<p> <span style="font-family: verdana;">These herb biscuits are excellent. The first time I made them I cut the recipe in half. I think the next time I make them I would make the full recipe and freeze some of them. According to the original recipe, "</span><span style="color: #595959; font-family: Georgia, "times new roman", Times, serif; font-size: 17px;">Just freeze the biscuits prior to baking, flash freeze on a sheet pan, and bake them individually (adding a few more minutes to baking time)."</span></p><h3 id="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #121212; font-family: proximanova, Arial, Helvetica, Geneva, sans-serif; font-size: 18px; letter-spacing: 0.15em; line-height: 1.1; margin: 0px 0px 10px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">INGREDIENTS:</h3><div class="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #595959; font-family: Georgia, "times new roman", Times, serif; font-size: 15.3px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;"><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">4 cups all-purpose flour</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup crumbled feta cheese (about 4 ounces)</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup chopped fresh parsley leaves</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup chopped fresh dill</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup chopped fresh basil</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">3 green onions, thinly sliced</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon lemon zest</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">4 teaspoons baking powder</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 teaspoons kosher salt</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon freshly ground black pepper</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup unsalted butter, frozen</li><li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 3/4 cups buttermilk</li></ul><div><h3 id="directions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #121212; font-family: proximanova, Arial, Helvetica, Geneva, sans-serif; font-size: 18px; letter-spacing: 0.15em; line-height: 1.1; margin: 0px 0px 10px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">DIRECTIONS:</h3><div class="instructions" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><ol style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 5px 0px 12px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. (I used a silicone baking mat)</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Grate butter using the large holes of a box grater. Stir into the flour mixture.</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Add buttermilk and stir using a rubber spatula until a soft dough forms.</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">Remove biscuits from freezer. Place into oven and bake for 15 minutes, or until golden brown.</li><li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">Serve warm.</li></ol><div>Adapted from Damn Delicious</div></div></div></div><p><span style="font-family: verdana;"><br /></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-9566938974663349132020-09-07T15:07:00.001-05:002021-06-10T21:14:38.454-05:00Savory Oatmeal<p><span style="font-family: verdana;">We love oatmeal, but sometimes I get tired of serving it basically the same way. When I saw this recipe for Savory Oatmeal I wanted to try it. Arthur and I decided it was worth adding to our breakfast repetoire.</span></p><p><span style="font-family: verdana;">Ingredients for 2 servings:</span></p><p><span style="font-family: verdana;">3 strips of bacon<br />1 1/2 cups oatmeal <br />1 cup plain almond milk<br />1 cup water (or 2 cups water and no almond milk)<br />1-2 chopped scallions (whites separated from greens)<br />2 tablespoons butter<br /></span><span style="font-family: verdana;">1 teaspoons salt <br /></span><span style="font-family: verdana;">2 eggs<br /></span><span style="font-family: verdana;">1 teaspoon black pepper<br /></span><span style="font-family: verdana;">1/4 cup heavy cream (or 1/2 & 1/2)<br /></span><span style="font-family: verdana;">1/4 cup shredded cheddar cheese<br />Sriracha or hot sauce (opt.)</span></p><p><span style="font-family: verdana;">Steps to Prepare</span></p><p><span style="font-family: verdana;">Chop the bacon and saute until crispy. Drain the bacon but leave the grease in the pan.</span></p><p><span style="font-family: verdana;">Bring the water and almond milk to a simmer along with the whites of the scallions, the butter, and a teaspoon of salt. Stir in the oatmeal and cook until tender. Cover and set aside.</span></p><p><span style="font-family: verdana;">Fry the eggs in pan containing bacon grease. Sprinkle with salt and pepper. Cook until they are as done as you like them.</span></p><p><span style="font-family: verdana;">Put the oatmeal in serving bowls, top with the cheese, next the eggs, bacon, and green onions. Drizzle with warm cream or 1/2 and 1/2 and Sriracha or hot sauce if you want the dish a bit spicy.</span></p><p><span style="font-family: verdana;">Adapted from the Spruce Eats</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p><p><span style="font-family: verdana;"><br /></span></p>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-32568150921218430392020-09-06T18:23:00.001-05:002020-09-06T18:25:53.443-05:00Everything Bagel Drop Biscuits<p> I love these biscuits! They remind me of bagels but you can make them yourself without too much work and with great results. I served mine topped with Tomato Gravy for a delicious breakfast.</p><h4 style="background: rgb(255, 255, 255); border: 0px; clear: none; color: #666666; font-family: verdana, arial, geneva, sans-serif; font-weight: 700; line-height: inherit; margin: 1em 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: medium;">Ingredients</span></h4><div class="ERSSectionHead" style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: verdana, arial, geneva, sans-serif; font-size: 12px; font-weight: 700; line-height: inherit; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For the everything bagel mix</div><ul style="background: rgb(255, 255, 255); border: 0px; color: #58595b; font-family: puritan, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp sesame seeds</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp poppy seeds</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp dried minced onion</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tsp dried minced garlic</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp coarse salt</li></ul><div class="ERSSectionHead" style="background: rgb(255, 255, 255); border: 0px; color: #666666; font-family: verdana, arial, geneva, sans-serif; font-size: 12px; font-weight: 700; line-height: inherit; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For the biscuits</div><ul style="background: rgb(255, 255, 255); border: 0px; color: #58595b; font-family: puritan, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2½ cups (325 g) all purpose flour</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">2½ tsp baking powder</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp coarse salt</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">4 tbsp (55 g) cold unsalted butter, cut into ½-inch cubes</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">4 oz (115 g) cream cheese, cold, cut into ½-inch cubes</li><li class="ingredient" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup (235 mL) buttermilk</li></ul><div><span face="" style="color: #58595b;"><span style="font-size: 14px;"><br /></span></span></div><div><div class="ERSInstructionsHeader ERSHeading" style="background: rgb(255, 255, 255); border: 0px; clear: both; color: #666666; font-family: verdana, arial, geneva, sans-serif; font-weight: 700; line-height: inherit; margin: 1em 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: medium;">Instructions</span></div><ol style="background: rgb(255, 255, 255); border: 0px; color: #58595b; font-family: puritan, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="instruction" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">Heat oven to 450F. Line a baking sheet with parchment paper and set aside.</li><li class="instruction" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">To make the everything bagel seed mix, mix together all of the ingredients in a small bowl. Set aside. You won't need all of the mix but its good on other things as well.</li><li class="instruction" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">To make the biscuits, whisk together the flour, baking powder, and 1 tsp salt in a large bowl. Add the butter and cream cheese to the dry ingredients. Cut the butter and cream cheese into the dry ingredients with either your fingers or a pastry blender. Add in the buttermilk and stir until just combined.</li><li class="instruction" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">Form the dough into 12 sort of equal balls and then roll them in the seed mixture. Toss in the bowl to ensure each round gets covered with the seeds. Move to the prepared baking sheet making sure the biscuits aren't touching. </li><li class="instruction" style="background: 0px 0px; border: 0px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake until golden, about 12 minutes.</li></ol><div><span style="color: #58595b; font-family: puritan, sans-serif;"><span style="font-size: 14px;"><br /></span></span></div></div><div><span style="color: #58595b; font-family: puritan, sans-serif;"><span style="font-size: 14px;">Adapted from </span></span><a href="https://www.amazon.com/Smitten-Kitchen-Every-Day-Triumphant/dp/1101874813" style="background: rgb(255, 255, 255); border: 0px; color: #fcbd9c; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; vertical-align: baseline;">Smitten Kitchen Every Day</a></div>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-52303511466419581012020-08-06T17:49:00.000-05:002020-08-06T17:49:25.330-05:00Pea Salad with Cream Dressing<span style="font-family: verdana;">This is a recipe using fresh peas which are very difficult to find at least where we live. This spring I saw them listed for sale already shelled by one of the vendors at the farmers market for just a couple of weeks for a very reasonable price. Later a friend told me that the farmer had a machine to shell them. No wonder! I love fresh peas. Frozen peas are fine, but fresh peas are so much better. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I found this recipe in a cookbook called, Victuals, an Appalachian Journey with Recipes by Ronni Lundy. When I was lucky enough to acquire some fresh peas I decided to try this recipe and I'm pleased that I did. I guess you could try it with frozen peas but it won't be the same.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1/2 cup heavy cream</span></div><div><span style="font-family: verdana;">1/2 tsp. apple cider vinegar</span></div><div><span style="font-family: verdana;">1/4 tsp. honey</span></div><div><span style="font-family: verdana;">Salt</span></div><div><span style="font-family: verdana;">2 cups fresh peas</span></div><div><span style="font-family: verdana;">1/2 cup thinly sliced radishes</span></div><div><span style="font-family: verdana;">1/4 cup thinly sliced green onions</span></div><div><span style="font-family: verdana;">Black pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Before you are ready to serve the salad, make the dressing by combining the heavy cream with the vinegar, honey and a few pinches of salt. Shake or vigorously stir the ingredients for one minute. Then allow the dressing to sit at room temperature for about an hour. The dressing will thicken somewhat, but still be pour-able.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Boil the peas for 1-2 minutes in 2 cups of boiling water until just tender. Drain and rinse with cold water to chill. Drain thoroughly.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Combine the peas, radishes, and green onions. Then add the dressing. Taste for seasoning, adding the pepper and additional salt if needed. Chill for 1/2 hour before serving if you have time. If you don't (like we didn't, the salad is yummy as is).</span></div>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-45654061334596451762020-07-20T19:56:00.000-05:002020-07-20T19:56:37.591-05:00Blueberry Cobbler with Coconut Walnut Streusel<font face="verdana">This is a delicious and very simple dessert. You could use other berries or a combination of berries, but I chose to use blueberries because we had just picked up 5 pounds of blueberries. There is a woman here is Madison who organizes a blueberry shipment from a Latino growers cooperative in Southwestern Michigan every year. There wound up being 5000# of blueberries ordered! I would get more but we don't have room to store them. She also ordered pecans from Georgia. I ordered 1# of those as well. Delicious. My favorite nut.</font><div><font face="verdana"><br /></font></div><div><font face="verdana">Now for the recipe:</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Filling:</font></div><div><ul style="background-color: white; border: 0px; color: rgba(0, 0, 0, 0.8); font-family: Lato, sans-serif; font-size: 16px; list-style: none; margin: 1em 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">4 cups blueberries, fresh</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/4 cup plus 1 Tbsp sugar (you could use a bit less sugar if your fruit is very sweet)</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">2 Tbsp instant tapioca</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1 Tbsp fresh lemon juice</li></ul><div><br /></div></div><div style="text-align: left;"><span style="font-family: Lato, sans-serif;">Topping:</span></div><div><ul class="used" style="background-color: white; border: 0px; color: rgba(0, 0, 0, 0.8); font-family: Lato, sans-serif; font-size: 16px; list-style: none; margin: 1em 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/2 cup flour</li><li class="ingredient purchased" style="-webkit-tap-highlight-color: transparent; background-attachment: initial; background-clip: initial; background-color: initial; background-image: url("../i/svg/bullet-circle.svg") !important; background-origin: initial; background-position: 0px 8px; background-repeat: no-repeat; background-size: 6px 6px; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/2 cup shredded coconut (sweetened or unsweetened)</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/4 cup sugar (use 1/3 cup sugar if you use unsweetened coconut</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/4 cup chopped walnuts (I'm thinking you could also use pecans)</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">1/4 teaspoon baking powder</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">Pinch of salt</li><li class="ingredient" style="-webkit-tap-highlight-color: transparent; background: url("../i/svg/bullet-circle.svg") 0px 8px / 6px 6px no-repeat; border: 0px; cursor: default; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 18px; touch-action: manipulation; vertical-align: baseline;">4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes</li></ul><div><font color="rgba(0, 0, 0, 0.8)" face="Lato, sans-serif"><br /></font></div></div><div><font face="Lato, sans-serif">Preheat oven to 375 degrees F. Butter or spray a 9" square baking pan.</font></div><div><font face="Lato, sans-serif">In a bowl, mix together the filling ingredients and pour them into the baking pan.</font></div><div><font face="Lato, sans-serif">In the same bowl, blend the flour, sugar, butter and salt. Cut together with a pastry blender as though you were making pie crust. Next add the nuts and mix in with a fork. Sprinkle the topping over the filling. Bake for 30-40 minutes, until the topping is golden brown and the filling is bubbly.</font></div><div><font face="Lato, sans-serif">Let cool for an hour if you can. It would be good served with vanilla ice cream or whipped cream. If you don't have either one, its delicious all on its own!</font></div><div><font face="Lato, sans-serif"><br /></font></div><div><font face="Lato, sans-serif">Adapted from Simply Recipes</font></div>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-50760599771370199942020-05-17T20:55:00.002-05:002020-05-17T20:57:12.820-05:00Polenta, Sauteed Spinach and Eggs<span style="font-family: Verdana, sans-serif;">This is a breakfast recipe using the lovely spinach that we got in our first box from our new farm My Fine Homestead. I love easy recipes that incorporate vegetables in courses other than lunch (which we typically don't eat) or dinner. My husband, Arthur, is a big fan of polenta and will happily eat it for any meal. If you try this dish, I hope you will find it as satisfying a breakfast as we did.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<ul class="ingredients" style="background-color: white; box-sizing: inherit; color: #404040; font-family: Roboto, Arial, Helvetica, sans-serif; list-style: none; margin: 0px; padding: 1em;"><h4 class="ingredient-title" style="box-sizing: inherit; clear: both; font-family: "Roboto Slab", Georgia, serif; font-size: 1.2em; margin-bottom: 24px; margin-top: 0px; padding: 0px;">
Ingredients</h4>
<li class="ingredient" style="box-sizing: inherit;"><b style="box-sizing: inherit;">Polenta:</b></li>
<li class="ingredient" style="box-sizing: inherit;">5 cups water or stock (I used a combination)</li>
<li class="ingredient" style="box-sizing: inherit;">1 cup polenta</li>
<li class="ingredient" style="box-sizing: inherit;">2 Tbsp oil (or butter)</li>
<li class="ingredient" style="box-sizing: inherit;">1 tsp salt</li>
<li class="ingredient" style="box-sizing: inherit;"></li>
<li class="ingredient" style="box-sizing: inherit;"><b style="box-sizing: inherit;">Greens & Eggs:</b></li>
<li class="ingredient" style="box-sizing: inherit;">1 medium onion, chopped</li>
<li class="ingredient" style="box-sizing: inherit;">1 bunch of spinach, chopped (or other greens like Swiss chard or baby kale)</li>
<li class="ingredient" style="box-sizing: inherit;">2 - 4 eggs</li>
<li class="ingredient" style="box-sizing: inherit;">1 Tbsp butter or oil</li>
<li class="ingredient" style="box-sizing: inherit;">Salt and pepper to taste</li>
<li class="ingredient" style="box-sizing: inherit;">Freshly grated Parmesan </li>
</ul>
<div>
<ol class="directions" style="background-color: white; box-sizing: inherit; color: #404040; font-family: Roboto, Arial, Helvetica, sans-serif; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 1em;"><h4 class="direction-title" style="box-sizing: inherit; clear: both; font-family: "Roboto Slab", Georgia, serif; font-size: 1.2em; margin-bottom: 24px; margin-top: 0px; padding: 0px;">
Directions</h4>
<li style="box-sizing: inherit;"><span class="txt" style="box-sizing: inherit;">To make the polenta, pour the water into a pot, add the salt and bring the water to a boil. Slowly pour in the polenta while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 minutes, or until the grits are soft. They shouldn’t be crunchy. As the polenta thickens, stir it well, scraping sides of the pot so it doesn’t stick. Add 2 butter and whisk vigorously to incorporate and dissolve any lumps. Remove from heat. </span></li>
<li style="box-sizing: inherit;"><span class="txt" style="box-sizing: inherit;">While the polenta cooks, heat 1 Tbsp butter or oil in a skillet on medium heat. Add the chopped onion and cook until onion has softened and begins to brown. Add a little salt and pepper to taste. Add the chopped spinach and saute for a minute or two, until wilted. Make little pockets in the greens and onion and crack an egg into each pocket and cover the skillet with a lid until the eggs are done to your liking. Serve the eggs and greens on top of bowls filled with the polenta. Top with freshly-grated Parmesan and enjoy warm.</span></li>
</ol>
<div>
<span style="color: #404040; font-family: Roboto, Arial, Helvetica, sans-serif;">Recipe adapted from Kitchen Vignettes</span></div>
</div>
bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-44486112804651741422020-02-28T17:53:00.000-06:002020-02-28T17:53:22.879-06:00Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-ChowderThis soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile. You could substitute another grain for the cracked wheat, such as farro. However, I happened to have cracked wheat available and it cooks quickly.<br />
<br />
1 celeriac (celery root 3/4 - 1#)<br />
1/2# onions, sliced (yellow or red)<br />
3 garlic cloves, peeled and sliced or chopped<br />
3 tablespoons unsalted butter<br />
Kosher (or sea salt) and cracked black pepper<br />
2 tablespoons olive or sunflower oil<br />
1 cup cracked wheat<br />
Several sprigs fresh thyme if available, otherwise use dried thyme<br />
1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice<br />
1 carrot, diced<br />
1 turnip, diced (I didn't have a turnip so I used a daikon radish)<br />
1 medium potato, unpeeled and diced<br />
vegetable or chicken broth (optional)<br />
2 cups shredded kale (any variety is OK)<br />
1 big handful of arugula<br />
Sour cream (optional) for topping<br />
<br />
Peel the celery root. Cut away all the dark fissures as well. Cut into chunks. Put the celery root, onions, 1 garlic clove, butter, 1 teaspoon salt and pepper to taste and ½ cup water in a pot with a lid. Cook until all the vegetables are very soft. Cool for a few minutes and then puree in a blender or food processor.<br />
<br />
Heat the oil in a large pot. Add the remaining garlic cloves and cracked wheat and toast for a few minutes. Be sure not to burn the garlic. Add the thyme.<br />
<br />
Add the celery, carrot, turnip (or daikon), potato, and 1 teaspoon salt. Cover and cook until the vegetables are soft about 10 minutes.<br />
<br />
Add just enough water or broth (vegetable or chicken) to cover by ½ inch. Cook for 10 minutes and add the kale; then finish cooking until the vegetables are all tender.<br />
<br />
Stir in the celery root puree. The finished soup should be thick. If it seems too thick you can add more water or broth. I didn't need to do this. Also taste for seasoning.<br />
<br />
Right before serving, add the arugula. We liked our soup served with a dollop of sour cream on top.<br />
<br />
Adapted from Six Seasons by Joshua McFadden; Season Six: Winterbookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-44588735257036984442020-02-24T13:10:00.002-06:002020-02-24T13:10:51.639-06:00Carroty Mac and Cheese<h2 class="title-section" style="background-color: white; box-sizing: inherit; line-height: 1.25; margin: 0px 0px 0.4em; text-rendering: optimizelegibility;">
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 15px; font-weight: 400;">Adapted from </span><em style="box-sizing: inherit; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px; font-weight: 400;"><strong style="box-sizing: inherit;"><a data-amzn-asin="1401323987" href="http://www.amazon.com/Cook-This-Now-Delectable-Dishes/dp/1401323987/?tag=serieats-20" rel="nofollow" style="box-sizing: inherit; color: #ff3600; text-decoration-line: none; transition: color 0.1s linear 0s;" target="_blank">Cook This Now</a></strong></em><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 15px; font-weight: 400;"> by </span><a href="http://melissaclark.typepad.com/blog/biography.html" style="box-sizing: inherit; color: #ff3600; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 15px; font-weight: 400; text-decoration-line: none; transition: color 0.1s linear 0s;" target="_blank">Melissa Clark</a><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px; font-weight: 400;">. A great way to use some of those carrots from your CSA farm in a familiar dish.</span></span></h2>
<h2 class="title-section" style="background-color: white; box-sizing: inherit; color: #30a2cc; font-family: adelle, effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.5rem; line-height: 1.25; margin: 0px 0px 0.4em; text-rendering: optimizelegibility;">
Ingredients</h2>
<ul style="background-color: white; box-sizing: inherit; color: #3d414a; column-count: 1; column-gap: 0px; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">2 cups whole wheat macaroni</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">2 1/2 cups coarsely grated carrot (about 8 small)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">3 cups grated sharp cheddar cheese (note: any kind of cheese you have available will work fine)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">1/4 cup (1/2 stick) unsalted butter, cut into pieces</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">3/4 cup sour cream</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">1/4 cup whole milk</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">2 large eggs</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">1 teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">3/4 teaspoon mustard powder</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">1/4 teaspoon freshly ground black pepper</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;">1/4 cup finely grated Parmesan cheese</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.85em;"><h2 class="title-section" style="box-sizing: inherit; color: #30a2cc; font-family: adelle, effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.5rem; line-height: 1.25; margin: 0px 0px 0.4em; text-rendering: optimizelegibility;">
Directions</h2>
</li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"><div class="recipe-procedure-number checked" style="box-sizing: inherit; display: table-cell; font-weight: 700; line-height: 1.6875; padding: 0px; vertical-align: top; width: 1.9em;">
1.</div>
<div class="recipe-procedure-text" style="box-sizing: inherit; font-size: 1.125em; vertical-align: top;">
<div style="box-sizing: inherit; margin-bottom: 0.75em;">
Preheat oven to 400° F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.</div>
</div>
</li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"><div class="recipe-procedure-number " style="box-sizing: inherit; display: table-cell; font-weight: 700; line-height: 1.6875; padding: 0px; vertical-align: top; width: 1.9em;">
2.</div>
<div class="recipe-procedure-text" style="box-sizing: inherit; font-size: 1.125em; vertical-align: top;">
<div style="box-sizing: inherit; margin-bottom: 0.75em;">
Cook macaroni according to package instructions in a large pot of salted boiling water; add carrots 3 minutes before the pasta is finished cooking; drain well.</div>
</div>
</li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"><div class="recipe-procedure-number " style="box-sizing: inherit; display: table-cell; font-weight: 700; line-height: 1.6875; padding: 0px; vertical-align: top; width: 1.9em;">
3.</div>
<div class="recipe-procedure-text" style="box-sizing: inherit; font-size: 1.125em; vertical-align: top;">
<div style="box-sizing: inherit; margin-bottom: 0.75em;">
While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, dry mustard, and pepper. Fold mixture into the pasta.</div>
</div>
</li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"><div class="recipe-procedure-number " style="box-sizing: inherit; display: table-cell; font-weight: 700; line-height: 1.6875; padding: 0px; vertical-align: top; width: 1.9em;">
4.</div>
<div class="recipe-procedure-text" style="box-sizing: inherit; font-size: 1.125em; vertical-align: top;">
<div style="box-sizing: inherit; margin-bottom: 0.75em;">
Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the Parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.</div>
</div>
</li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"></li>
<li class="recipe-procedure" style="box-sizing: inherit; display: table-row;"></li>
</ul>
bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0tag:blogger.com,1999:blog-7080455583931787579.post-29995733377718236682020-02-23T22:55:00.000-06:002020-02-24T13:07:23.000-06:00Roasted Beets & Carrots with Couscous and Citrus Dressing<span style="font-family: Verdana, sans-serif;">This dish can be served warm or cold, leftover the next day. Delicious both ways. It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1# beets, peeled and cut into bite-sized chunks</span><br />
<span style="font-family: Verdana, sans-serif;">1/2# carrots, cut into thick coins</span><br />
<span style="font-family: Verdana, sans-serif;">1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Citrus Vinaigrette</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Israeli couscous</span><br />
<span style="font-family: Verdana, sans-serif;">1 garlic clove, peeled and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 large sprig of thyme, if fresh is not available sprinkle in some dry</span><br />
<span style="font-family: Verdana, sans-serif;">1/4-1/2 tsp. dried chile flakes</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup salted roasted sunflower seeds (raw seeds are also OK)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup lightly packed cilantro leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup crumbled feta cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet. Roast for 10 minutes. Toss the carrots and onions with oil and season with salt and pepper. Add to the baking sheet. Roast all the vegetables until tender and lightly browned, about 12-15 minutes. Put the vegetables into a bowl and toss with 1/2 cup of the citrus dressing.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cook the couscous in 1-1/4 cups of boiling salted water covered for about 10 minutes. Add the garlic, thyme, and chile flakes. Let cool. Add the couscous, sunflower seeds, and cilantro to the vegetables and combine. Taste to see if more dressing or salt and pepper is needed. Crumble the feta over the top of the dish. Serve warm or at room temperature.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">Citrus Vinaigrette</span></b><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b>
1 orange</span><br />
<span style="font-family: Verdana, sans-serif;">1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">1 lime</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tablespoons honey</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon white wine vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon Kosher salt and 1/4 tsp. black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup (or less) extra virgin olive oil or sunflower oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Zest all the fruit peels into a bowl. Squeeze all the juice from the fruits into the same bowl to get 2/3 cup of juice (remove any seeds). Whisk in honey, vinegar, 1 teaspoon salt, 1/4 tsp. pepper. Taste and adjust for flavor. To emulsify, prepare in a blender and drizzle in the oil while the machine is running. (I didn't bother to do this).</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Recipe adapted from Six Season, A New Way with Vegetables by Joshua McFadden</span>bookworkshttp://www.blogger.com/profile/08013728972832946374noreply@blogger.com0