tag:blogger.com,1999:blog-73340332691708133702024-03-13T22:39:41.009-06:00LIFE IS GOODlouiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.comBlogger663125tag:blogger.com,1999:blog-7334033269170813370.post-69974900195262802922023-01-16T16:34:00.002-06:002023-01-16T16:37:05.101-06:00ORANGE BRAN MUFFINS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKswfu6ChgAQm2hoAjcLI0ZN4W6mnS_k-AxlnO30bz0xhteTsiR9DkSKTDmllZ-t1u_q8ZvEVFCE_WB8VbFSpxXV2zDEWHkrPbh60Yhu9gKxVS0DaQI6_n448tnfaf6G_ULz1Fs6IRGM0_JUUZMJzdGTaKFpcE7qpgXUNYH3v3ybsyiPgC5qSJZ_1F9g/s4032/9B08B8C0-599D-4B4A-945B-48B0C77A739A.jpeg" style="margin-left: 1em; margin-right: 1em;"><span><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKswfu6ChgAQm2hoAjcLI0ZN4W6mnS_k-AxlnO30bz0xhteTsiR9DkSKTDmllZ-t1u_q8ZvEVFCE_WB8VbFSpxXV2zDEWHkrPbh60Yhu9gKxVS0DaQI6_n448tnfaf6G_ULz1Fs6IRGM0_JUUZMJzdGTaKFpcE7qpgXUNYH3v3ybsyiPgC5qSJZ_1F9g/s320/9B08B8C0-599D-4B4A-945B-48B0C77A739A.jpeg" width="240" /></span></a></div><p><span style="font-family: verdana;">Years ago I first tried this recipe given to me by my sister-in-law. I even posted it back in 2010. She made some changes and I made the updated version today. The idea about making these muffins today started with having a box of naval oranges in the fridge. They are a high fibre muffin and you can make modifications. The recipe calls for bran muffin which I didn’t have in the cupboards so I used oat bran instead. I used a mixture of cranberries and chopped dates for the dried fruit. You need to use a blender to pulverize the orange and mix the orange with some of the other ingredients before you add the wet batter to the dry ingredients. I didn’t have buttermilk and instead used milk and added half a tablespoon of vinegar to sour the milk. I let the milk and vinegar sit for about 10 minutes. This recipe makes 2 dozen muffins. I halved it and made 14 muffins. It is a great muffin to have for breakfast or for a snack.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP1N5tvLELQyvYI5d_V-SZrkHQMBMkzF8-jgBfZKE0YTBMZ5i-BUnZsu8xcp11QnlefP8glyYLAdoyhm_tU565RcXhr0jPqf09midMl57kKPnHjhhr7s1AmPxwzE5CJ2RRVBB8t3UfDyguo2CN2qlgkkgFCtxgqRcjduPI3krfOOx6Y5lMuxMtoqY_g/s4032/BCFA4E01-54F5-4C4B-8782-9F1C6A26883E.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP1N5tvLELQyvYI5d_V-SZrkHQMBMkzF8-jgBfZKE0YTBMZ5i-BUnZsu8xcp11QnlefP8glyYLAdoyhm_tU565RcXhr0jPqf09midMl57kKPnHjhhr7s1AmPxwzE5CJ2RRVBB8t3UfDyguo2CN2qlgkkgFCtxgqRcjduPI3krfOOx6Y5lMuxMtoqY_g/s320/BCFA4E01-54F5-4C4B-8782-9F1C6A26883E.jpeg" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p><i><u><span style="font-family: verdana;">INGREDIENTS AND DIRECTIONS:</span></u></i></p><p><b><span style="font-family: verdana;">Preheat the over to 375 degrees F.</span></b></p><p><b><span style="font-family: verdana;">1. Mix together in a large bowl:</span></b></p><p><span style="font-family: verdana;">1 cup flour</span></p><p><span style="font-family: verdana;">1.5 cups wheat bran</span></p><p><span style="font-family: verdana;">1/2 cup hemp hearts</span></p><p><span style="font-family: verdana;">1 cup ground flax</span></p><p><span style="font-family: verdana;">1 tbsp baking powder</span></p><p><span style="font-family: verdana;">1.5 cups cranberries, raisins, or chopped dates</span></p><p><span style="font-family: verdana;"><b>2. Into a blender add the following and blend until the orange is pulverized</b>.</span></p><p><span style="font-family: verdana;">2 oranges, cut up with skin on, seeds removed</span></p><p><span style="font-family: verdana;">1/2 cup oil</span></p><p><span style="font-family: verdana;">1 cup brown sugar</span></p><p><span style="font-family: verdana;">1 cup buttermilk</span></p><p><span style="font-family: verdana;">2 eggs</span></p><p><span style="font-family: verdana;">1 tsp baking soda</span></p><p><span style="font-family: verdana;"><b>3. Pour the wet batter from the blender into the bowl with the dry ingredients.</b> Combine without over mixing the batter. </span></p><p><span style="font-family: verdana;"><span><b>4. Either spray muffin tins or use muffin tin liners and fill each muffin well to about three quarters or more full. </b> Bake for about 18 minutes to 20 minutes. </span><b> </b></span></p><p><b><span style="font-family: verdana;">5. Makes 2 dozen muffins. </span></b></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-675748097346585772022-06-21T18:58:00.001-06:002022-06-21T19:01:25.555-06:00SALMON NOODLE CASSEROLE<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA5ISpm5cTtIMVsGkfCSUC-WBsyqsk51dNAnTRHCFBWnKtnwFQNm5KMF0G4pc5lrT0G7NrH0bQ9vEoE75RGwYuHG_1fo0rzxMt3Ic97W4pzB11CsU8lSx97jM-TK3wUp956wIviNYWWBfzhMCDABTnUU20g5sF89XtnJjuA9w-6GDijFXDtdEacKIug/s4032/5C550DBD-A5E5-4DD7-9E50-3B3CC2F6C7F6.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA5ISpm5cTtIMVsGkfCSUC-WBsyqsk51dNAnTRHCFBWnKtnwFQNm5KMF0G4pc5lrT0G7NrH0bQ9vEoE75RGwYuHG_1fo0rzxMt3Ic97W4pzB11CsU8lSx97jM-TK3wUp956wIviNYWWBfzhMCDABTnUU20g5sF89XtnJjuA9w-6GDijFXDtdEacKIug/s320/5C550DBD-A5E5-4DD7-9E50-3B3CC2F6C7F6.jpeg" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana; font-size: medium;">I have always liked a noodle casserole dish; it is comfort food. Cooking a dish that includes protein, vegetables and noodles makes a good supper when served with a starter or side salad. I wanted to make a dish that is not high in carbohydrates or calories. Specially I was looking for a dish that would count as two carbohydrate servings based on serving size. Both the DH and I are watching our intake of carbohydrates. I find that 85 grams of uncooked pasta generally provides four servings of carbohydrates and if cooking for two, the split works out well. </span></p><p><span style="font-family: verdana; font-size: medium;">I have made this dish either using salmon or tuna and both work in this recipe. I use a few different kinds of vegetables and you can add or vary what you add. For example, you could add some green peas or shredded carrots or sliced mushrooms. Instead of adding a shell style pasta, I will sometimes break the spaghetti in threes when adding to the boiled water. Breaking the spaghetti into smaller pieces makes it easier to combine with the other ingredients. I do add Parmesan cheese and Panko crumbs to the top of the casserole before baking as it provides a nice crispy crunch. I still use some favourite Corel baking dishes that have lasted for quite a number of years. </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKT5ccMSU_Fozj8bJGHRZRWxKkoS_NoecpRV_Xk1LjhceF6WlakEjMfT0dUufiqLbE6enVNJdJO4Ulug7UCDeTSzyNb3MYXnHfRaZXoeZ3ykX0XZQ3ef_zGQQptYaK60mPLhcF11RIgrDp19EQY_VMsYqBOcA1ReijBURe5OsWQLNRctObsOQRci5FQ/s4032/970F385C-C3BC-4FBF-A29F-6A0B81D92216.jpeg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKT5ccMSU_Fozj8bJGHRZRWxKkoS_NoecpRV_Xk1LjhceF6WlakEjMfT0dUufiqLbE6enVNJdJO4Ulug7UCDeTSzyNb3MYXnHfRaZXoeZ3ykX0XZQ3ef_zGQQptYaK60mPLhcF11RIgrDp19EQY_VMsYqBOcA1ReijBURe5OsWQLNRctObsOQRci5FQ/s320/970F385C-C3BC-4FBF-A29F-6A0B81D92216.jpeg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana; font-size: medium;">You can see how it browns on top and makes a nice crispy finish. </span></td></tr></tbody></table><p><span style="font-family: verdana; font-size: medium;"><br /></span></p><p><span style="font-family: verdana; font-size: medium;">SERVES 2 to 3 depending on appetite. </span></p><p><i><span style="font-family: verdana; font-size: medium;">INGREDIENTS:</span></i></p><p><span style="font-family: verdana; font-size: medium;">85 grams uncooked pasta, eg shells or spaghetti</span></p><p><span style="font-family: verdana; font-size: medium;">1 tbsp oil for sautéing </span></p><p><span style="font-family: verdana; font-size: medium;">1 medium onion, chopped</span></p><p><span style="font-family: verdana; font-size: medium;">1 stalk celery, chopped</span></p><p><span style="font-family: verdana; font-size: medium;">1/2 red pepper, chopped</span></p><p><span style="font-family: verdana; font-size: medium;">2 handfuls of fresh spinach</span></p><p><span style="font-family: verdana; font-size: medium;">2 tbsp flour</span></p><p><span style="font-family: verdana; font-size: medium;">1 cup milk</span></p><p><span style="font-family: verdana; font-size: medium;">Salt and pepper to taste</span></p><p><span style="font-family: verdana; font-size: medium;">Dash of Paprika</span></p><p><span style="font-family: verdana; font-size: medium;">Canned salmon or tuna, 213 gram can/7.5 oz, drained</span></p><p><span style="font-family: verdana; font-size: medium;">1/2 cup shredded cheddar or other favorite cheese</span></p><p><span style="font-family: verdana; font-size: medium;">1/2 cup grated Parmesan cheese</span></p><p><span style="font-family: verdana; font-size: medium;">Panko crumbs (optional)</span></p><p><span style="font-family: verdana; font-size: medium;">Medium size casserole or baking pan</span></p><p><i><span style="font-family: verdana; font-size: medium;"><br /></span></i></p><p><i><span style="font-family: verdana; font-size: medium;">DIRECTIONS:</span></i></p><p><span style="font-family: verdana; font-size: medium;">Preheat the oven to 350 degrees F and grease/oil a medium size casserole dish or baking pan. Set the dish aside.</span></p><p><span style="font-family: verdana; font-size: medium;">Heat a pot of water to boil and add the pasta. If using spaghetti, I like to break the spaghetti into small pieces when adding to the pot. Reduce the heat to medium and cook the pasta until a la dente. </span></p><p><span style="font-family: verdana; font-size: medium;">While the pasta is cooking the vegetables can be sautéed. Add the oil to a non-stick frying pan and heat the pan to medium high. Add the onions, celery and pepper and reduce heat to medium. Sauté for five minutes. Once the vegetables are soft, reduce the heat to low. Add the spinach and combine. </span></p><p><span style="font-family: verdana; font-size: medium;">Mix the flour, milk, salt, pepper and paprika in a small bowl. Add to the frying pan and combine. If the sauce is too thick add some water from the pot cooking the pasta. Add the canned salmon or tuna to the frying pan. Combine with the sauce and vegetables. Drain the water from the pasta. Add the pasta and the grated cheddar cheese to the frying pan. Combine well. </span></p><p><span style="font-family: verdana; font-size: medium;">Pour the salmon vegetable pasta mixture into the casserole dish. Smooth the contents across the baking dish. Sprinkle the Parmesan cheese across the top of the casserole and sprinkle some Panko crumbs. Bake for 20 to 25 minutes until the casserole bubbles and the top gets crispy. Serves 2 to 3 people. </span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-89197317895939258382022-05-02T18:40:00.000-06:002022-05-02T18:40:25.693-06:00CRUSTLESS QUICHE <p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsKdNvlbF2hp7m8ZSOA6gwm7dJVSpM7I9Zm3qopUi_718ufvKP-WFRr51I0ltEeYdpvsFbvdx7fjO03UBVps3J0_iVuL1OSKTl_FmiMUreJrDWFy7SKSqSKrH0mMh1HsO-_zEC199_9GMHnAmzLQVz_2uSFUTO_UIW9B4XKoZOGPHvNVrY0GaF_l7Aw/s4032/E8B92F5F-3575-459E-93F8-EF15B17D77EA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsKdNvlbF2hp7m8ZSOA6gwm7dJVSpM7I9Zm3qopUi_718ufvKP-WFRr51I0ltEeYdpvsFbvdx7fjO03UBVps3J0_iVuL1OSKTl_FmiMUreJrDWFy7SKSqSKrH0mMh1HsO-_zEC199_9GMHnAmzLQVz_2uSFUTO_UIW9B4XKoZOGPHvNVrY0GaF_l7Aw/s320/E8B92F5F-3575-459E-93F8-EF15B17D77EA.jpeg" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">After seeing the crustless quiches my sister-in-law makes for weekend brunches, I was enticed to make them for a supper meal. There are a variety of vegetables you can use for quiches, it depends on what you have in the fridge and your taste preferences. The quiche can be baked several ways including a muffin tin, a casserole dish or using a mini loaf pan. My sister-in-law uses silicon mini loaf pans but I didn’t have those so I used a silicon muffin tin that has deep wells. It worked well. I found one quiche served along with other cooked vegetables filling; the DH ate two quiches. Leftovers can be eating over the next few days and they store well in the fridge. They can also be wrapped and individually frozen for those times you need a make a quick meal and want something healthy.</span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTA_5lC4qtSTfYIo0iYrHVzTmFvgqpDRZdU7IJ0CjuJ78Oz4yRRd2VP7x_8_EcvBiPjXbktXkX5F3jiAN68LDtNsqnDv5uWIdUEm26hdBGpnozBK5BOb9MdsGbJDlUI_kXWodDNSVjLsg1hrYSzfYWwvEUonTMoMljVE9fqYsZ8XtB-NqVklqf7Ue4g/s4032/DDB36915-50E8-4CB0-B955-D505A5C5B86A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTA_5lC4qtSTfYIo0iYrHVzTmFvgqpDRZdU7IJ0CjuJ78Oz4yRRd2VP7x_8_EcvBiPjXbktXkX5F3jiAN68LDtNsqnDv5uWIdUEm26hdBGpnozBK5BOb9MdsGbJDlUI_kXWodDNSVjLsg1hrYSzfYWwvEUonTMoMljVE9fqYsZ8XtB-NqVklqf7Ue4g/s320/DDB36915-50E8-4CB0-B955-D505A5C5B86A.jpeg" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">Prep and cooking time: one hour</span></p><p><span style="font-family: verdana;">Makes 6 quiches </span></p><p><i><span style="font-family: verdana;">Ingredients:</span></i></p><p><span style="font-family: verdana;">5 eggs</span></p><p><span style="font-family: verdana;">1 medium potato, cooked and chopped</span></p><p><span style="font-family: verdana;">1/2 onion, chopped</span></p><p><span style="font-family: verdana;">3 fresh mushrooms, sliced</span></p><p><span style="font-family: verdana;">1 bunch of broccoli, chopped</span></p><p><span style="font-family: verdana;">1/2 coloured pepper, chopped</span></p><p><span style="font-family: verdana;">1 to 2 large handfuls of fresh spinach</span></p><p><span style="font-family: verdana;">6 slices of cheese; eg cheddar, mozzarella </span></p><p><span style="font-family: verdana;">3 large cherry tomatoes, halved </span></p><p><span style="font-family: verdana;">1/2 tsp Italian seasoning</span></p><p><span style="font-family: verdana;">Salt and pepper to taste</span></p><p><i><span style="font-family: verdana;">Directions:</span></i></p><p><span style="font-family: verdana;">Cook the potato in the microwave until soft. I find five minutes is enough cooking time in the microwave. Let cool. Once it cools, the potato can be chopped.</span></p><p><span style="font-family: verdana;">Heat the oven to 350 degrees F. Grease/oil a muffin baking tin. I used a silicon muffin tin and didn’t oil it beforehand. I also used a deep welled muffin tin.</span></p><p><span style="font-family: verdana;">Crack the eggs into a medium size bowl and gently beat them. Set aside.</span></p><p><span style="font-family: verdana;">Heat a non stick frying pan to medium high on the stove. I added a bit of oil to the pan. Add onion, mushrooms, broccoli and coloured pepper to the pan. Sauté on medium high for about a minute and reduce the heat to medium low. Sauté for another four minutes until the vegetables start to soften. Add the potato and spinach and cook until the spinach softens. Turn the stove off and remove the pan from the burner.</span></p><p><span style="font-family: verdana;">Add the sautéed vegetables to the bowl with the eggs. Combine well. Add the Italian seasoning, salt and pepper. Mix well. Spoon the mixture into the muffin tin wells. Place a cheese slice over the mixture and then top each one with half a cherry tomato. If you want it cheesy, add more cheese to each muffin well. </span></p><p><span style="font-family: verdana;">Bake for 25 minutes until the quiche is cooked. Cooking time will vary based on your oven and whether you use regular heat or convection heat. I used convection heat and 25 minutes for baking worked well. Makes 6 size quiches. </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><i><span style="font-family: verdana;"><br /></span></i></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-67353334007452062772021-12-26T14:27:00.001-06:002021-12-26T14:31:35.894-06:00DRY BRINE FOR TURKEY<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxs2voLLOWrQhDmKauJyrPVe0GPZA9PY0xkgicmvg40CXunRzM9qiv_HUXG5gD61mY0mzTtC93i7Tcd9bNjKTaI3Rf09G8K0212aUKI_0PW1B17q2GJbGDd4OXERfftnd-KVOmYKtUxp0NvnJE1sXr42znNQuYUlvn0MG6d_o_drKFajwcmNqESipSRw=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxs2voLLOWrQhDmKauJyrPVe0GPZA9PY0xkgicmvg40CXunRzM9qiv_HUXG5gD61mY0mzTtC93i7Tcd9bNjKTaI3Rf09G8K0212aUKI_0PW1B17q2GJbGDd4OXERfftnd-KVOmYKtUxp0NvnJE1sXr42znNQuYUlvn0MG6d_o_drKFajwcmNqESipSRw=s320" width="256" /></a></div><br /><p></p><p style="text-align: left;"><span style="font-family: verdana;">After roasting a fair number of turkeys, mostly for various holiday occasions, I decided to try a dry brine after reading some reviews and talking with friends. I have friends that make a wet brine in preparing a turkey for cooking and like the results. But in thinking about the prep and storing a large turkey while soaking in brine, I thought a dry brine would be easier to maneuver and keeping cool in the fridge. I have a second fridge which makes this much easier to do as most recipes call for the turkey to be covered in the dry brine for up to three days. Once the brining period is finished and ready to be roasted you don't wash the turkey or wipe away any of the brine on the turkey. </span></p><p style="text-align: left;"><span style="font-family: verdana;">You can dry brine chicken or turkey. As I was cooking a turkey, my interest for the quantity of ingredients was focussed on that. I researched a number of recipes and based the ingredients and directions using a combination of these three listed recipes (provided below). I wanted to include lemon juice and zest and olive oil in the ingredients. The turkey I cooked was 12.4 pounds. I used Diamond Crystal kosher salt. As the directions indicate, you need to add a bit more if you are using the Diamond brand versus Morton's. For brining, you have to use kosher salt and not other kinds of salt. For the fresh herbs, I bought a poultry blend package of fresh herbs and used the herbs provided in the blend which included rosemary, sage and thyme. I had some fresh herbs left after using most of the package for the brine and saved these to add to the turkey when it was to bake. </span></p><p style="text-align: left;"><span style="font-family: verdana;">As the dry brine occurs over a period of three days (you can shorten it to two if needed) before roasting the turkey, you need to calculate your timing to defrost a turkey if using a frozen turkey, three days to brine and then cooking the turkey. To give you an example of timing, I started to fridge defrost the turkey on Sunday, started to brine the turkey on Wednesday and roasted it on Saturday. If you like stuffing to go with turkey, it is best to make the stuffing and bake it separately. Once the turkey was ready to roast, I added a cut up onion, lemon and fresh herbs to the cavity.</span></p><p style="text-align: left;"><span style="font-family: verdana;">In making this recipe there were several things that made me pause and think in reading how to do it. I was going to brine the turkey uncovered in the fridge for three days and roast it in the oven uncovered for about 4 hours. I have been so used to covering things. There are a number of rules of thumbs for length of roasting time needed per pound of brined turkey. Brined turkey cooks faster so I decided to use the calculation of 12 to 15 minutes per pound. For the 12.4 pound turkey I was cooking, I aimed for four hours followed by a 30 minute rest before carving.</span></p><p style="text-align: left;"><span style="font-family: verdana;">This dry brined turkey was likely the best turkey I have made. It was flavourful from all of the herbs, moist and not dry and the skin was perfect.</span></p><p style="color: #dca10d; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><a href="https://www.simplyrecipes.com/recipes/how_to_dry_brine_and_roast_a_turkey/" target="_blank">https://www.simplyrecipes.com/recipes/how_to_dry_brine_and_roast_a_turkey/</a><br /></span></p><p style="color: #dca10d; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="color: #dca10d; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><a href="https://www.askchefdennis.com/dry-brine-roast-turkey/" target="_blank">https://www.askchefdennis.com/dry-brine-roast-turkey/</a><br /></span></p><p style="font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><br /></p><p style="color: #dca10d; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"></p><p style="font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-family: verdana;"><a href="https://cjkatz.com/blogs/recipes/dry-brined-turkey" target="_blank">https://cjkatz.com/blogs/recipes/dry-brined-turkey</a><br /></span></p><p style="font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><i><span style="font-family: verdana;"><br /></span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><i><span style="font-family: verdana;">INGREDIENTS:</span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><i><span style="font-family: verdana;"><br /></span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-family: verdana;">12 to 16 pound turkey</span></p><p style="font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; color: #222222; letter-spacing: 0.2px; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="font-family: verdana;">3 cloves garlic minced</span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; color: #222222; letter-spacing: 0.2px; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="font-family: verdana;">1.5 tbsp minced fresh parsley</span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="font-family: verdana;"><span style="color: #222222;"><span style="letter-spacing: 0.2px;">1.5 tbsp </span><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.20000000298023224px;">fresh</span><span style="letter-spacing: 0.2px;"> rosemary, chopped</span></span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="font-family: verdana;"><span style="color: #222222;"><span style="letter-spacing: 0.2px;">1.5 tbsp </span><span style="letter-spacing: 0.20000000298023224px;">fresh</span><span style="letter-spacing: 0.2px;"> thyme</span></span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="font-family: verdana;"><span style="color: #222222;"><span style="letter-spacing: 0.2px;">6 sage leaves, chopped</span></span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.20000000298023224px;">1/2 tsp ground pepper</span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.20000000298023224px;">3 tbsp Morton's kosher salt (add an extra 1.5 tsp if using Diamond Crystal kosher salt)</span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="letter-spacing: 0.20000000298023224px;">1.5 tbsp sugar</span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="letter-spacing: 0.20000000298023224px;">zest from 1 to 2 lemons</span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="letter-spacing: 0.20000000298023224px;">3.5 tbsp lemon juice</span></span></ul><ul class="structured-ingredients__list text-passage" style="box-sizing: border-box; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem; padding: 0px; text-align: left;"><span style="color: #222222; font-family: verdana;"><span style="letter-spacing: 0.20000000298023224px;">3.5 tbsp extra virgin olive oil</span></span></ul><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><i><span style="font-family: verdana;">DIRECTIONS:</span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><i><span style="font-family: verdana;"><br /></span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">1. Defrost a frozen turkey or use a fresh 12 to 16 pound turkey. Remove the packaging and the pop up thermometer if it has one. Remove any giblets or neck from the cavity if your turkey came with it. Use it for the gravy or other recipes. Pat dry the turkey (outside and inside) with paper towels and place on top of a rack in a baking sheet or a large pan. It needs to fit into your fridge. The breast side of the turkey should be facing up.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">2. Using your hands, separate the skin from the breast and legs without tearing the skin. You need to loosen the skin as you will be putting the dry brine ingredients between the skin and the meat.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">3. In a medium size bowl, mix the garlic, herbs, salt, pepper, sugar, lemon zest and juice and olive oil. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">4. Spread half the brine mixture under the skin around the breasts and legs and massage it in. The remaining half can be spit between spreading it inside the cavity and around the outside skin of the bird. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj15KCcc1kuGxvIuaPrz4PRQ7XeIk5lC3nmusjx-t9sIz5WLDG5Er0O3GGdrBCr616-LdUAIYbbqwdNM-OUmHl75nIMI5Ey_KavUUqU5AG9gcJyvN8OM74mrlkUnFoYMidGB7McUd_UUpX_zE5Q3CncDFIjhEqMAphl_hlrNsi2bMdlRdQx-xAxa1ay4g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj15KCcc1kuGxvIuaPrz4PRQ7XeIk5lC3nmusjx-t9sIz5WLDG5Er0O3GGdrBCr616-LdUAIYbbqwdNM-OUmHl75nIMI5Ey_KavUUqU5AG9gcJyvN8OM74mrlkUnFoYMidGB7McUd_UUpX_zE5Q3CncDFIjhEqMAphl_hlrNsi2bMdlRdQx-xAxa1ay4g=s320" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">5. Place in the fridge uncovered. About 24 hours into the brine process flip the turkey over so it is breast side down. Then in another 24 hours, flip it back to breast side up. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">6. On day three of the brine, take the turkey out of the fridge about an hour before you want to put it in the oven. Heat your oven to 425 degrees F. Remove the turkey from the pan you used for the brine process and place the turkey onto a rack in a roasting pan. You can use the same pan that you used to brine the turkey but it needs to be a deeper pan than a cookie sheet. If you use the same pan, clean it off and remove any excess liquid from the brine process. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">7. Place a quartered onion, lemon and extra herbs into the cavity of the bird. Tie the legs together using butcher twine. Tuck the wings as best you can under the bird. I added a bit of olive oil to my hands and rubbed it over the skin before putting the turkey in the oven. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLix9v7s_mzuRDkR2x2nlOpNrk8WShaaAicc0PunOQDCT_MH4zSt-nx3O16-bzPUFJb4v3vTjsUUbDb3FZObxf5L952jhTZdzNNYgBpj9iaum2YgksElrwiEqMWlX9WIiYxFeoQJmQ7VB71-l9iyuFXzI5mLOlL0vB-j_-xlKVHKLNaT5wabpSbfx1JQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLix9v7s_mzuRDkR2x2nlOpNrk8WShaaAicc0PunOQDCT_MH4zSt-nx3O16-bzPUFJb4v3vTjsUUbDb3FZObxf5L952jhTZdzNNYgBpj9iaum2YgksElrwiEqMWlX9WIiYxFeoQJmQ7VB71-l9iyuFXzI5mLOlL0vB-j_-xlKVHKLNaT5wabpSbfx1JQ=s320" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><br /></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">8. Place the <u><b>uncovered</b></u> roasting pan with the turkey on the lowest rack in your oven. Bake at 425 degrees F for 12 minutes and then reduce the heat to 325 degrees F. I decided after two hours to reduce the heat to 300 degrees F as I was worried it might cook faster than what I had calculated to have it ready for supper. Some cooks like to baste juices over the turkey while it bakes. I found that there wasn't much fat or juice on the bottom of the roasting pan and just skipped it.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;">9. Check the temperature of the thigh and breast using a meat thermometer and aim for 160 degrees F. My meat was at 180 degrees F when I took it out after four hours in the oven and it was fine. Remove the roasting pan from the oven and cover with the roast lid or tin foil. Let it rest for about 30 minutes before carving. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLoODY6jS6v8NsHCbDT_DNB-GmeqbeqnjLfIKH7YnkyVO1RwthvAB5SOm4bxJ8SDCsbrtEPNOpH_066T12gGkrw9VP3H-SuPq8nRgjzzI-HkiqICIC8QypbfO7Sc3gAdfnQuGRDyhzwiA8bRaZELpvaRgGyI8VIZp9y_vAdy6237Kn6a7sPPO68RLVJA=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLoODY6jS6v8NsHCbDT_DNB-GmeqbeqnjLfIKH7YnkyVO1RwthvAB5SOm4bxJ8SDCsbrtEPNOpH_066T12gGkrw9VP3H-SuPq8nRgjzzI-HkiqICIC8QypbfO7Sc3gAdfnQuGRDyhzwiA8bRaZELpvaRgGyI8VIZp9y_vAdy6237Kn6a7sPPO68RLVJA=s320" width="256" /></span></a></div><span style="font-family: verdana;"><br /></span><p style="font-family: "Helvetica Neue"; font-size: 13px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-7089450392770903632021-11-13T08:27:00.000-06:002021-11-13T08:27:04.291-06:00BISON MEAT LOAF<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xK7AvLfH-w4/YJ8dYeZifWI/AAAAAAAAD2A/yIYFfKFzI3I_SvbjoAJlsswfLVfczSOZACLcBGAsYHQ/s2048/712FB103-9728-43DE-8C4B-89C6EF0321E9.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-xK7AvLfH-w4/YJ8dYeZifWI/AAAAAAAAD2A/yIYFfKFzI3I_SvbjoAJlsswfLVfczSOZACLcBGAsYHQ/s320/712FB103-9728-43DE-8C4B-89C6EF0321E9.heic" /></a></div><p></p><p>One meal I like to make is a meat loaf. I have tended to use bison meat as it is leaner than ground beef and I also like the taste of bison. I add some vegetables to the meat loaf and what is added is sometimes dependant on what is in the fridge. Carrots, celery and onion are always handy; mushrooms and even spinach will be added if available. I prefer to add cooked chopped spinach versus raw spinach as cooked spinach is easier to mix into raw ground meat. You just need to make sure that you got most of the water out of the cooked spinach. </p><p>In making this loaf I decided to bake it on a rack versus using a loaf pan. Baking it on a rack makes the sides of the cooked meat loaf crispy and really adds to the taste. I think this is my new favourite of cooking meat loaf. I used a rack rather than putting it directly onto parchment paper as I was unsure if there was going to be much juice. With lean ground bison, there wasn't more than a tablespoon of juice. If I used ground beef, there would have been more juice. With the shape of the rack, I ended up making two large halves and a mini size loaf. The rack is place on top of a baking sheet so that juices don't drip down onto the bottom base of your oven.<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gLTt8UHAq2Y/YJ8arlezKPI/AAAAAAAAD14/9KkZpG01x7IKEgKdq-BSMEe4TRB09Pb4QCLcBGAsYHQ/s2048/BC5C70DF-D582-4A88-AC67-BD6981D67DE9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://1.bp.blogspot.com/-gLTt8UHAq2Y/YJ8arlezKPI/AAAAAAAAD14/9KkZpG01x7IKEgKdq-BSMEe4TRB09Pb4QCLcBGAsYHQ/s320/BC5C70DF-D582-4A88-AC67-BD6981D67DE9.jpeg" /></a></div><br /><p></p><p><i>INGREDIENTS: </i> </p><div style="text-align: left;">500 grams or 1 lb ground raw bison</div><div style="text-align: left;"> </div><div style="text-align: left;">3 large handfuls of spinach </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tbsp oil</div><div style="text-align: left;">1 medium carrot, peeled, finely chopped</div><div style="text-align: left;">1/4 onion, finely chopped</div><div style="text-align: left;">1 celery, finely chopped</div><div style="text-align: left;">3 mushrooms, finely chopped</div><div style="text-align: left;">1/2 tsp garlic powder <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 tsp herbes de provence</div><div style="text-align: left;">a few shakes of Worcestershire sauce</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;">1/3 cup panko bread crumbs </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>DIRECTIONS:</i><br /></div><div style="text-align: left;"> </div><div style="text-align: left;">1. Steam the spinach until it cooks down and drain it in a colander. Squeeze the excess moisture out using the back of a spoon or by using your hands. Chop the cooked spinach and set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Pre-heat the oven to 375 degrees F.<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">3. Add the oil to a frying pan, heat on the stove top to medium high. Add the carrot, onion, celery, mushroom and garlic powder. Reduce the heat to medium and saute until the vegetables are lightly browned and starting to soften. Turn the heat off and set the pan with the vegetables aside. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Place the bison in a medium size mixing bowl and mash down the meat from the cube shape it was in when bought. Add the cooked chopped spinach to the meat and combine well. Add the vegetables, herbs and spices and the panko crumbs. Combine well. You want the vegetables dispersed through the meat. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Put the meat loaf mixture into a loaf pan </div><div style="text-align: center;">OR </div><div style="text-align: center;"> </div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mtJGblbtK8c/YJ8eyw7FPeI/AAAAAAAAD2I/gNqrCAXF9q89qwHw4v2TlfySuV-f4pnsQCLcBGAsYHQ/s2048/D6B9DD64-0BB5-43EB-8EF0-8C168A3A88F3.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-mtJGblbtK8c/YJ8eyw7FPeI/AAAAAAAAD2I/gNqrCAXF9q89qwHw4v2TlfySuV-f4pnsQCLcBGAsYHQ/s320/D6B9DD64-0BB5-43EB-8EF0-8C168A3A88F3.heic" /></a></div> <br /></div><div style="text-align: left;">using your hands, shape the meat loaf mixture into two or three mini loaves and place on a cooking rack nestled onto a cookie sheet. The other option is to shape one big loaf and place directly onto a parchment lined cookie sheet.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Bake for 45 minutes to 50 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Serves up to four depending on appetites. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-27695082361047548242021-08-28T12:00:00.000-06:002021-08-28T12:00:30.319-06:00CREAMY CUCUMBERS<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QsCi9NluizY/YSp3AEXH2JI/AAAAAAAAD4Q/Ka6WIHu1kp8veScc_PQ0OzDfdFBN-iaJgCLcBGAsYHQ/s2048/C49E1CD0-E5C8-4F37-9AA7-6311D1507942.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-QsCi9NluizY/YSp3AEXH2JI/AAAAAAAAD4Q/Ka6WIHu1kp8veScc_PQ0OzDfdFBN-iaJgCLcBGAsYHQ/s320/C49E1CD0-E5C8-4F37-9AA7-6311D1507942.heic" width="240" /></a></div><br /><p><span style="font-family: verdana;">A friend of mine was raving about these creamy cucumbers she made and shared this recipe with me. She had gotten it from another friend. It is a recipe that some would recognize being made by their mothers or grandmothers and handed down through the generations. The cucumbers will have a tangy and sweet taste and it is a great way to preserve and eat cucumbers especially if you are getting many from the garden. You can store the creamy cucumbers in the fridge for up to six to eight weeks. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">I made half the recipe and used six large size cucumbers and half a large size white onion. I used five jars (500 ml each) which are easier for storage in the fridge and serving. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Vz0fLQxhiGc/YSp3Kb5BKNI/AAAAAAAAD4U/_L2BaJ46l4cj2whkNVnk85adTzE87tTfgCLcBGAsYHQ/s2048/0F066F62-9E58-4C8C-9081-818BC4373495.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-Vz0fLQxhiGc/YSp3Kb5BKNI/AAAAAAAAD4U/_L2BaJ46l4cj2whkNVnk85adTzE87tTfgCLcBGAsYHQ/s320/0F066F62-9E58-4C8C-9081-818BC4373495.heic" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><i><span style="font-family: verdana;">INGREDIENTS:</span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 cups mayonnaise or miracle whip</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 cup sugar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1/2 cup vinegar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 tbsp pickling salt</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 tsp pepper</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">12 medium cucumbers, peeled and sliced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 onions, peeled, chopped</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><i><span style="font-family: verdana;">DIRECTIONS:</span></i></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Using a large bowl, mix together the mayo, sugar, vinegar, pickling salt and pepper. Add the cucumbers and onions. Combine well. </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">To make storage and serving easier, place cucumber mixture into jars with lids and store in the fridge up to six to eight weeks.</span></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-20830924184338189632021-07-09T18:44:00.000-06:002021-07-09T18:44:13.741-06:00ORZO APPLE CELERY SALAD<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zOJZDX-h4IQ/YOjrIvBfihI/AAAAAAAAD3Q/hfnM23G_BTEJ34hjEdHunnue6H-iESTMgCLcBGAsYHQ/s2048/AC19D8D9-0123-4F98-A53E-EBC1FC68C367_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1826" height="320" src="https://1.bp.blogspot.com/-zOJZDX-h4IQ/YOjrIvBfihI/AAAAAAAAD3Q/hfnM23G_BTEJ34hjEdHunnue6H-iESTMgCLcBGAsYHQ/s320/AC19D8D9-0123-4F98-A53E-EBC1FC68C367_1_201_a.heic" /></a></div><br /> </div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">With the hot summer temperatures, I like to have cold salads on hand that incorporate pasta, rice or a grain like farro. I like using orzo in salads since it is small in size and mixes well with other vegetables. Using a bulky size pasta changes the texture and bite size of the salad. With mint growing in the garden, this was an excuse to make and blog another orzo dish. We all enjoyed this salad as part of supper. The mint makes it refreshing. <br /></span></span></div><p><span style="font-size: small;"><span style="font-family: verdana;">INGREDIENTS:<br /><br />1/2 cup uncooked orzo pasta<br />2 green onions, chopped <br />1 celery stalk, chopped<br />1/2 apple, cored and chopped <br />3 radishes, chopped<br />1/4 cup feta cheese, crumbled or small pieces<br />6 - 8 mint fresh mint leaves, cut into ribbons<br />1/4 cup or less fresh parsley, chopped<br /><br />DRESSING:<br /><br />4 tbsp olive oil<br />2 tbsp lemon juice (use fresh lemon juice if you have lemons on hand)<br />1 tsp maple or agave syrup<br />lemon zest from 1/2 medium size lemon <br />salt and pepper to taste<br /><br />DIRECTIONS:<br /><br />Cook the orzo according to directions on the package. Best to not overcook the pasta. Drain once it is cooked, rinse with cold water, drain and let cool in a colander. You can cook the orzo ahead of time based on your schedule and assemble the salad closer to the time of having it as part of your meal. When I make pasta ahead of time, I add a little bit of olive oil to the pasta in a bowl or serving dish so that it doesn't clump together. <br /><br />While the orzo is cooling assemble the rest of the salad ingredients and add everything to a large mixing bowl including the orzo. Combine well. Prepare the dressing separately and add the dressing to the salad before serving. Serves 4. <br /><br /> </span></span></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-45489873220267427572021-06-27T11:39:00.000-06:002021-06-27T11:39:27.877-06:00ARUGULA AND FENNEL SALAD<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-uzrlSmYCM40/XEz_9KTc2II/AAAAAAAADSY/A0dGaslrfvkyzmQ2R690xemmo05UpUFgACLcBGAs/s1600/4hRsEOfvQQmOxUUjB80mpg.jpg" style="margin-left: auto; margin-right: auto;"><span face="Verdana, sans-serif"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-uzrlSmYCM40/XEz_9KTc2II/AAAAAAAADSY/A0dGaslrfvkyzmQ2R690xemmo05UpUFgACLcBGAs/s320/4hRsEOfvQQmOxUUjB80mpg.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"><span face="Verdana, sans-serif">Ready to eat.</span></span></td></tr>
</tbody></table><p><span style="font-family: verdana;"><span face="Verdana, sans-serif">The combinations of greens, fennel, orange and mint make a wonderful refreshing salad for hot summer days. I have posted several variations of fennel salad in previous blog postings and this one adds to the collection. If you don't have arugula greens, any chopped kind of lettuce or greens will be fine and you could even just eat the fennel salad and skip the greens. Peaches or nectarines are also good options to replace oranges. I like to make this salad as an alternative to lettuce and vegetable salads. Most evening meals include a salad and having choices helps. </span><br /></span>
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<tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://2.bp.blogspot.com/-vfC9yEU5Sko/XE0APKAPnHI/AAAAAAAADSk/TMOSZ45hYXwEIO03LA6DqbEt0gA2hUZGQCLcBGAs/s1600/mwkxyA4vQgWtbC1S0YzhSg.jpg" style="margin-left: auto; margin-right: auto;"><span face="Verdana, sans-serif"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-vfC9yEU5Sko/XE0APKAPnHI/AAAAAAAADSk/TMOSZ45hYXwEIO03LA6DqbEt0gA2hUZGQCLcBGAs/s320/mwkxyA4vQgWtbC1S0YzhSg.jpg" width="240" /></span></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"><span face="Verdana, sans-serif">Chopped arugula in a dinner bowl.</span></span></td></tr>
</tbody></table><span style="font-family: verdana;"> <br />
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<tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-OxI7_zNMD6A/XE0APJoxaLI/AAAAAAAADSg/Mu71diWCXYYRRk2mCvGoNM077rNVDweNwCLcBGAs/s1600/ScyCkNIqSKG6QBAtflVfCA.jpg" style="margin-left: auto; margin-right: auto;"><span face="Verdana, sans-serif"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-OxI7_zNMD6A/XE0APJoxaLI/AAAAAAAADSg/Mu71diWCXYYRRk2mCvGoNM077rNVDweNwCLcBGAs/s320/ScyCkNIqSKG6QBAtflVfCA.jpg" width="240" /></span></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"><span face="Verdana, sans-serif">Fennel salad ready to be placed onto a serving of arugula greens.</span></span></td></tr>
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<span style="font-family: verdana;"><span face="Verdana, sans-serif"><i>INGREDIENTS:</i></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1 small fennel bulb, cut into thin strips</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1 orange, chopped into small pieces or 1 small drained can of mandarin oranges</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">2 green onions, chopped</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">2 to 3 tbsp chopped fresh parsley</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">2 to 3 tbsp chopped fresh mint</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">grated orange peel from ½ an orange</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">Several handfuls of arugula greens, chopped or whole</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><u>Dressing:</u></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">2 tbsp olive oil</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1 tbsp lemon juice</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1 tbsp red wine vinegar</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1/2 tbsp maple syrup or liquid honey </span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">1 clove of garlic, minced</span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">salt and pepper to taste</span></span></div><span style="font-family: verdana;">
</span><div style="font-size: 12px; font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-size: 12px; font-stretch: normal; line-height: normal; min-height: 14px;">
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<span style="font-family: verdana;"><span face="Verdana, sans-serif"><i>DIRECTIONS:</i></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">Trim the fennel bulb of stalks and wash it. Take off the outer layer if it doesn’t look fresh. Slice the bulb into chunks and use a food processor or a sharp knife to make thin slices. Add the fennel slices to a medium size bowl. Add the rest of the vegetables except for the arugula. </span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal; min-height: 14px;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif"><br /></span></span></div><span style="font-family: verdana;">
</span><div style="font-stretch: normal; line-height: normal;">
<span style="font-family: verdana;"><span face="Verdana, sans-serif">Mix the dressing in a small container or jar. Add the dressing to the mixing bowl with the fennel and combine. Place one to two handfuls of arugula greens into a dinner bowl or plate. Add a portion of the fennel salad on top of the arugula greens. Serves 2 to 4 depending on how salad you want.</span></span></div><span style="font-family: verdana;">
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louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-69161899825193577022021-05-13T18:33:00.001-06:002021-05-13T18:33:29.179-06:00SOURDOUGH PEANUT BUTTER COOKIES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mhOwIYmWT5c/YJ3DwiT0W2I/AAAAAAAAD1o/VXQYoKF6T3c5rm1HQnj0_v034k5zz3xuwCLcBGAsYHQ/s2048/F6CE9193-DAD6-48F4-953F-8CBD22D59C12_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-mhOwIYmWT5c/YJ3DwiT0W2I/AAAAAAAAD1o/VXQYoKF6T3c5rm1HQnj0_v034k5zz3xuwCLcBGAsYHQ/s320/F6CE9193-DAD6-48F4-953F-8CBD22D59C12_1_201_a.heic" /></a></div><br /><p></p><p><span style="font-family: verdana;">While recently talking to another cookie baker who is a wonderful cook and also my sister-in-law, she mentioned what her favourite cookie is. It is a peanut butter cookie with oats and coconut. I was tempted to make her recipe but decided instead to deviate and make a peanut butter cookie with sourdough discard starter. I added oats and coconut instead of chocolate chips. The chocolate chips were tempting to add but having a kitchen helper who has four legs and likes to sample, chocolate is out of the equation. </span></p><p><span style="font-family: verdana;">For the ingredients, you can add up to a cup of sourdough starter. I had only 3/4 cup available and just used that. I didn't add the full cup of sugar. I used about 3/4 cup of coconut sugar and 1/4 cup of stevia. The cookies are not too soft but are not crispy. The sourdough starter makes them more softer than a traditional peanut butter cookie. We all enjoyed sampling these cookies.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-iXqjFjV7gXM/YJ3D8B_iSjI/AAAAAAAAD1s/YP-PKk6hCrMZAvtMujgmMT0E4CR0FqshwCLcBGAsYHQ/s2048/5299E391-4877-4EDC-9335-0EF9CF2679C1.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-iXqjFjV7gXM/YJ3D8B_iSjI/AAAAAAAAD1s/YP-PKk6hCrMZAvtMujgmMT0E4CR0FqshwCLcBGAsYHQ/s320/5299E391-4877-4EDC-9335-0EF9CF2679C1.heic" /></a></span></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"><i>INGREDIENTS:</i></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> <br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">3/4 cup<span class="Apple-converted-space"> </span>sourdough starter</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 cup peanut butter</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 cup butter, softened<br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 cup brown or coconut sugar</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">2 eggs</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 tsp vanilla extract</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">2 cups flour </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 tsp. baking powder</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 tsp. baking soda</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1/2 tsp. kosher salt</span><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 tsp. cinnamon </span> <br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span class="volume" itemprop="ingredients" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;">1 to 2 cups chocolate chips OR </span></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup rolled oats</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup unsweetened shred coconut </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>DIRECTIONS:</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: verdana;">Pre-heat the oven to 350 degrees F.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a medium size mixing bowl, mix the flour, baking powder and soda, salt and cinnamon.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a large mixing bowl, mix the sourdough starter, peanut butter, butter and sugar. Add the eggs and the vanilla extract and mix well. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add the dry ingredients to the sourdough mixture. Mix well. Add the chocolate chips or the rolled oats and the coconut. If the dough is not stiff enough add a bit more flour or rolled oats. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Using a small cookie scoop or a heaping tablespoon, place each ball of dough onto a cookie sheet lined with parchment paper. Press gently down on each ball with a fork. The cookies will not spread but will puff up a bit. Bake for 12 to 15 minutes. Makes up to 54 cookies.<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i><br /></span></div><div style="text-align: left;"><div class="instructions" itemprop="recipeInstructions" style="box-sizing: border-box; margin: 0px 0px 6px; outline: currentcolor none medium; padding: 0px;"><span style="font-family: verdana;"><br /></span></div><div class="after-content" style="box-sizing: border-box; margin: 0px; outline: currentcolor none medium; padding: 0px;"><span style="font-family: verdana;"><br class="Apple-interchange-newline" /></span><br /></div></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-41425984122304164082021-04-28T12:52:00.000-06:002021-04-28T12:52:36.169-06:00SOURDOUGH BAGELS<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--4iX9cpxf2k/YImkBY4qzNI/AAAAAAAADyI/8OWx-H-Cpv8MCNKkMMviJpvvOq_FxFxOQCLcBGAsYHQ/s2048/959B1583-986D-4941-B904-2702DCB9B48F.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/--4iX9cpxf2k/YImkBY4qzNI/AAAAAAAADyI/8OWx-H-Cpv8MCNKkMMviJpvvOq_FxFxOQCLcBGAsYHQ/s320/959B1583-986D-4941-B904-2702DCB9B48F.heic" /></a></div><br /><p></p><p><span style="font-family: verdana;">With having sourdough starter I am always willing to try a new recipe. I have been reviewing sourdough bagel recipes over the past few weeks. Some recipes require more prep time including an overnight rise in the fridge. A long rise in the fridge helps with the fermenting process to give the sourdough its classic flavour.<br /></span></p><p><span style="font-family: verdana;">I decided to make this recipe from baked-theblog who call these bagels a New York style bagel (<a href="https://www.baked-theblog.com/new-york-style-sourdough-bagels-with-roasted-garlic-labneh/">New York style sourdough bagels</a>). I made mine more of a Montreal style bagel which includes a smaller bagel, larger hole and you use honey or sugar in the boiling water to poach the bagels. There are many debates that go on about which bagel is better. <br /></span></p><p><span style="font-family: verdana;">There are a few things that make bagels different from rolls or buns: <br /></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;">They are poached before baking which gives them the chewiness and a soft crust. You don't want a bagel to have a crusty texture like a typical sourdough bread. </span></li><li><span style="font-family: verdana;">They also don't rise as much as other breads. </span></li><li><span style="font-family: verdana;">Part of the joy of eating the bagel are the seeds coated on the bagel. </span></li><li><span style="font-family: verdana;">Lastly, they are more dense. </span></li></ul><div><span style="font-family: verdana;">Not everyone is a bagel fan. If you want to learn more about the science of making bagels, <a href="https://foodcrumbles.com/science-making-bagels-boiling/">this link provides the detail.</a></span><span style="font-family: verdana;"><br /></span><div><p><span style="font-family: verdana;">If you plan to make this recipe, you need to factor in the time for all of the steps. From the time I put the ingredients into the mix master to knead the dough to putting in the first tray of bagels to bake, it took over 25 hours. The recipe advises that it makes eight to ten bagels, I made 15 of them. I used three kinds of seeds to coat the bagels - poppy seed, black sesame seed and everything bagel. If you don't have a large fridge or a second fridge it may be difficult to make these bagels as the trays are kept in the fridge for a minimum of 12 hours. I had these bagels in the fridge for 20 hours. <br /></span></p><p><span style="font-family: verdana;">They are a delicious bagel and I will be making them again, but not a weekly basis!<br /></span></p><p><span style="font-family: verdana;">Here are some photos to show some of the steps.</span></p><p style="text-align: center;"><span style="font-family: verdana;">Bagel dough is divided up into 15 and resting. </span><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-o_4LzRy8PjI/YImp2L0nZhI/AAAAAAAADz8/LyBsOBzx7YchepG9p7QR2shR7Muc3BmUgCLcBGAsYHQ/s2048/AF10B51F-C5FA-41E6-90CB-0883C7C12F53.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-o_4LzRy8PjI/YImp2L0nZhI/AAAAAAAADz8/LyBsOBzx7YchepG9p7QR2shR7Muc3BmUgCLcBGAsYHQ/s320/AF10B51F-C5FA-41E6-90CB-0883C7C12F53.heic" /> </a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Bagels ready for the first rise <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"> </span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-arci2jeGdno/YImp1JoT3dI/AAAAAAAADzw/0m_vYMbcgg8YNH2rB0KeDF1cWR_W93GewCLcBGAsYHQ/s2048/4EFE86C5-FFF4-40C1-96F0-0ACCAEC43022.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-arci2jeGdno/YImp1JoT3dI/AAAAAAAADzw/0m_vYMbcgg8YNH2rB0KeDF1cWR_W93GewCLcBGAsYHQ/s320/4EFE86C5-FFF4-40C1-96F0-0ACCAEC43022.heic" /></a></span></div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"> After rising for 20 hours in the fridge.</span></div><div style="text-align: center;"><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-ihZKEwEwe8s/YImr7dAM24I/AAAAAAAAD1Q/21RNgV05twEDv5Sy-HWkSkfajNuyOCLVgCLcBGAsYHQ/s2048/79D32551-FEED-4FE4-A8FD-B5E60B4C0899.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-ihZKEwEwe8s/YImr7dAM24I/AAAAAAAAD1Q/21RNgV05twEDv5Sy-HWkSkfajNuyOCLVgCLcBGAsYHQ/s320/79D32551-FEED-4FE4-A8FD-B5E60B4C0899.heic" /></a></span></div><div style="text-align: center;"><p><span style="font-family: verdana;">Poaching the bagels in boiling water with baking soda and sugar. <br /></span></p></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-XdZtHKuUDV8/YImrmAYTucI/AAAAAAAAD08/BsHfZ3ynkxcE3921jzPQorq2Up4jyG_OwCLcBGAsYHQ/s2048/CDB2C34D-B899-48D2-80E0-930A60A4B41A.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-XdZtHKuUDV8/YImrmAYTucI/AAAAAAAAD08/BsHfZ3ynkxcE3921jzPQorq2Up4jyG_OwCLcBGAsYHQ/s320/CDB2C34D-B899-48D2-80E0-930A60A4B41A.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"> </span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"> </span></td></tr></tbody></table></div><div style="text-align: center;"><span style="font-family: verdana;">Ready to bake.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: right;"><div style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-J-IHb8m1vI8/YImrl_XVfkI/AAAAAAAAD04/DZkDbKnRAmUolMqx8-qQR91SOJjXyLmvwCLcBGAsYHQ/s2048/76D1C2EC-3D8D-4A27-ACB9-BDC0B703988B.heic" imageanchor="1"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-J-IHb8m1vI8/YImrl_XVfkI/AAAAAAAAD04/DZkDbKnRAmUolMqx8-qQR91SOJjXyLmvwCLcBGAsYHQ/w240-h320/76D1C2EC-3D8D-4A27-ACB9-BDC0B703988B.heic" width="240" /></a></span></div><span style="font-family: verdana;"></span></div></div></div><div style="text-align: center;"><span style="font-family: verdana;"> </span></div><div style="text-align: center;"><span style="font-family: verdana;">Out of the oven and cooling.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-zeRg53syVb4/YImrls62hUI/AAAAAAAAD00/M0-cdd8ePnQcXzkS75DMYC4OoEgsdPIdQCLcBGAsYHQ/s2048/1D78A065-0DDC-4DA5-B171-549845FC036E_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1592" data-original-width="2048" src="https://1.bp.blogspot.com/-zeRg53syVb4/YImrls62hUI/AAAAAAAAD00/M0-cdd8ePnQcXzkS75DMYC4OoEgsdPIdQCLcBGAsYHQ/s320/1D78A065-0DDC-4DA5-B171-549845FC036E_1_201_a.heic" width="320" /></a></span></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Bagels made using this recipe. <a href="https://www.baked-theblog.com/new-york-style-sourdough-bagels-with-roasted-garlic-labneh/">New York style sourdough bagels</a></span></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-19697204413766718642021-04-25T13:11:00.001-06:002021-04-25T14:46:26.159-06:00QUICK AND EASY WAR WON TON SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MOQtIUGVVc0/YIW2lnviBzI/AAAAAAAADyA/3Mz1-S1mKuMkRHSqSQEubbmDGdYpTrqqQCLcBGAsYHQ/s2048/2B3C85AD-17A8-4B06-B36E-429D1CEE4D6A.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://1.bp.blogspot.com/-MOQtIUGVVc0/YIW2lnviBzI/AAAAAAAADyA/3Mz1-S1mKuMkRHSqSQEubbmDGdYpTrqqQCLcBGAsYHQ/s320/2B3C85AD-17A8-4B06-B36E-429D1CEE4D6A.jpeg" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">For an easy supper, I like to make my version of chicken war won ton soup. It does require a little bit of planning if you want to first make some chicken stock using a boneless skinless chicken breast or thighs. You can make this soup meatless by skipping the chicken and chicken bouillon and using vegetable mini won tons. The vegetables used in the soup can vary based on what you have in the fridge. I use frozen chicken cilantro mini won tons that I buy from Costco. They are a perfect size. I added about 16 mini won tons but you can add more to the soup. If you have leftover soup, you may need to add some water the following day when you heat it up as the noodles and won tons will have absorbed some of the liquid. </span></p><p><i><span style="font-family: verdana;">INGREDIENTS:</span></i></p><div style="text-align: left;"><b><span style="font-family: verdana;">Broth</span></b></div><div style="text-align: left;"><span style="font-family: verdana;">One pound of boneless skinless chicken breast or chicken thighs</span></div><div style="text-align: left;"><span style="font-family: verdana;">Medium onion, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">8 cups of water</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tsp salt</span></div><div style="text-align: left;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-family: verdana;">Vegetables</span></b></div><div style="text-align: left;"><span style="font-family: verdana;">One large carrot, peeled and thinly sliced or chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">One celery stick, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 mushrooms, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">One small zucchini, finely chopped or sliced into noodles using a vegetable peeler</span></div><div style="text-align: left;"><span style="font-family: verdana;">Large handful of fresh green beans, chopped into 1/2 to 1 inch pieces</span></div><div style="text-align: left;"><span style="font-family: verdana;">One cup to 1 1/2 cups of chopped cauliflower or broccoli </span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 coloured pepper, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">Seasonings</span></b></div><div style="text-align: left;"><span style="font-family: verdana;">One garlic clove, minced</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tsp tamari sauce</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tsp soy sauce</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tsp fish sauce (can use salt instead)</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tsp chicken bouillon powder (optional) </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">16 mini won tons ( I add them frozen)</span></div><div style="text-align: left;"><span style="font-family: verdana;">100 gram or 3.5 ounces of angel hair pasta broken in smaller pieces or vermicelli noodles</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Handful of fresh cilantro, chopped (optional)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><i><span style="font-family: verdana;">DIRECTIONS:</span></i></div><div style="text-align: left;"><i><span style="font-family: verdana;"><br /></span></i></div><div style="text-align: left;"><span style="font-family: verdana;">Using a large soup pot, add the water, chicken, onion and salt. Heat the contents to a boil and then simmer for an hour. Remove the cooked chicken and place in a bowl to cool for a little bit.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Taste the broth and add the seasonings. I add some chicken bouillon powder to increase the chicken flavour. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add the chopped vegetables to the broth. Cut the cooked chicken into small pieces and add back to the soup. Stir the contents of the soup and taste the broth to see if it needs anymore seasoning. Adjust if required. Heat to a boil and then lower the temperature to a simmer and cook for 30 minutes until the vegetables are soft. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">When you are close to serving the soup, add the mini won tons and noodles. Heat the soup to medium high and once it starts to boil reduce the heat to low. Cook for six to seven minutes. Add the chopped cilantro. Makes four large servings. I like to add some additional soy sauce to my own bowl of soup. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><p><b><br /></b></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-88960822393198127002021-04-10T19:19:00.000-06:002021-04-10T19:19:06.815-06:00PASTA WITH GROUND BISON AND VEGETABLES<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Mb4ZHapMsHY/YHJCUX88JZI/AAAAAAAADxg/AUzyhi8Od0whWW5k2MslG0cvMmUf5jYQACLcBGAsYHQ/s2048/600EA73B-172E-48B7-B7A5-2B4EEE3FA898.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-Mb4ZHapMsHY/YHJCUX88JZI/AAAAAAAADxg/AUzyhi8Od0whWW5k2MslG0cvMmUf5jYQACLcBGAsYHQ/s320/600EA73B-172E-48B7-B7A5-2B4EEE3FA898.heic" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">An individual serving.<br /></span></td></tr></tbody></table></p><p><span style="font-family: verdana;">I decided to make a healthy version of a cheesy vegetable and ground meat pasta dish for supper tonight. I used chickpea rotini pasta, lean ground bison and a small amount of cheese. I added some oat milk to create some creaminess along with the cooked pasta water. <br /></span></p><p><span style="font-family: verdana;">As I usually buy and freeze ground meat in one pound or 454 gram packages, I didn't want to make a larger recipe that serves four to six. I cooked the full pound of thawed ground bison, used half of it for this recipe and will use the remaining half in another recipe over the next few days. With storing it in a container in the fridge, it will keep for a few days. <br /></span></p><p><span style="font-family: verdana;">The pasta dish turned out to be cheesy enough with the amount of cheese added. The DH and I both liked the meal.<br /></span></p><p><span style="font-family: verdana;"><i>INGREDIENTS:</i><i> </i></span></p><div style="text-align: left;"><span style="font-family: verdana;">125 grams (4.5 ounces) of dry pasta<i> </i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: verdana;">250 grams (around 1/2 pound) ground bison (or other ground meat) </span></div><div style="text-align: left;"><span style="font-family: verdana;">1 tbsp olive or other oil<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 large onion, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 large mushrooms, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 coloured pepper, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 large handfuls of spinach</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tsp of oregano</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">cooking water from pasta</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/3 cup milk or nut/plant milk</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup shredded cheese - mozzarella, cheddar or other favourites</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tbsp shredded parmesan cheese </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>DIRECTIONS:</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: verdana;">1. Cook the pasta according to package directions to al dente. Drain and set aside.<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">2. Using a large saute or frying pan, on medium heat, cook the bison or other ground meat, breaking it up in the pan. Add the oregano and salt and pepper based on taste. Cook for 6 to 8 minutes until it is no longer pink. Transfer the meat to a bowl or container. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">3. Add the oil to the frying pan, heat on medium high heat and add the chopped onions, mushrooms and pepper. Reduce the heat to medium or medium low and saute the vegetables until soft. Add a few tablespoons of the pasta cooking water if the vegetables are sticking to the pan. Add the cooked ground bison to the pan, combine with the vegetables and cook for a few more minutes. Add the milk and combine.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">4. Add the spinach to the frying pan and combine. If the mixture is looking dry, add a little bit of the pasta cooking water. Cook the spinach down and stir after a few minutes. You may need to add some more salt and pepper to the mixture based on taste. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">5. Transfer the pasta, bison and vegetables to a serving bowl. Add the cheeses and mix well. Ready to serve. Makes up to 3 servings based on appetite. <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><p><span style="font-family: verdana;"><i> </i> </span><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-72054103908541952712021-03-16T18:50:00.000-06:002021-03-16T18:50:24.293-06:00VEGETABLE COTTAGE CHEESE NOODLE KUGEL<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-niGrhIrlFqw/YFFPaYG80TI/AAAAAAAADw8/z9zEFHN5jugCsmhCPiLICCJMbAxwqCePgCLcBGAsYHQ/s2048/F238AA8F-4925-4724-83D4-74B2364348FE.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-niGrhIrlFqw/YFFPaYG80TI/AAAAAAAADw8/z9zEFHN5jugCsmhCPiLICCJMbAxwqCePgCLcBGAsYHQ/s320/F238AA8F-4925-4724-83D4-74B2364348FE.heic" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Ready to sample.</span><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-d9IxqgF9pUI/YFFPaU9IDLI/AAAAAAAADxA/YOI9gK8qTPU-Swaim4KScokb9DVcwWYOgCLcBGAsYHQ/s2048/066E8E4B-1200-4257-BAEF-CB3211524822.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-d9IxqgF9pUI/YFFPaU9IDLI/AAAAAAAADxA/YOI9gK8qTPU-Swaim4KScokb9DVcwWYOgCLcBGAsYHQ/s320/066E8E4B-1200-4257-BAEF-CB3211524822.heic" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Once out of the oven, it is good to let it sit for 10 minutes before serving.<br /></span></td></tr></tbody></table><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Having several containers of 2% cottage cheese as bulk packages from Costco prompted me to make a kugel. One of my favourite comfort foods is cottage cheese and noodles. This dish includes vegetables and in many ways is similar to a vegetarian lasagna without the tomato sauce or layers. I used egg noodles and I think this dish works well using a flat noodle. I used a wider egg Italian noodle. It is quite filling and goes well with a green salad as a supper meal. Instead of trying to eat the kugel over several days, I will freeze a section for a future meal for the DH and I. <br /></span></p><p><span style="font-family: verdana;"> </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-OoDwiw2bM_c/YFFKYBsCqyI/AAAAAAAADwQ/NOrUpyTbfkwNDSG9p33tf73VkuGMMaTggCLcBGAsYHQ/s2048/8764A470-398C-418F-8E73-BC0873CA6655.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-OoDwiw2bM_c/YFFKYBsCqyI/AAAAAAAADwQ/NOrUpyTbfkwNDSG9p33tf73VkuGMMaTggCLcBGAsYHQ/s320/8764A470-398C-418F-8E73-BC0873CA6655.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Egg noodles drained in a colander.<br /></span></td></tr></tbody></table><span style="font-family: verdana;"><br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-xLEp2DzaSAs/YFFKYmaJpTI/AAAAAAAADwc/RdeBuaYqn743lKTjGKIUiKwOJOPows_BgCLcBGAsYHQ/s320/DA7AC247-D365-4034-808F-5775E04CFB88.heic" style="margin-left: auto; margin-right: auto;" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Vegetables added to the sauteed mushrooms.<br /></span></td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-Wqemo4kHzk4/YFFMZF4N-fI/AAAAAAAADw0/jtJNLI1UmIUERkQ4v_Zj1I80wKpY8dMcACLcBGAsYHQ/s2048/BAFD5CB3-2FE4-45C8-BA01-77C8AE3C6CDA.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-Wqemo4kHzk4/YFFMZF4N-fI/AAAAAAAADw0/jtJNLI1UmIUERkQ4v_Zj1I80wKpY8dMcACLcBGAsYHQ/s320/BAFD5CB3-2FE4-45C8-BA01-77C8AE3C6CDA.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Cottage cheese and vegetable mixture.<br /></span></td></tr></tbody></table><span style="font-family: verdana;"> <br /></span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"> </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-vrMMDH0oMtM/YFFKYqQTyCI/AAAAAAAADwg/SYLd0fVMY8so6Pt9C7Qg3j47UCBBRE1fQCLcBGAsYHQ/s2048/FFC04F30-80F5-4B5F-96EE-660E491C0350.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-vrMMDH0oMtM/YFFKYqQTyCI/AAAAAAAADwg/SYLd0fVMY8so6Pt9C7Qg3j47UCBBRE1fQCLcBGAsYHQ/s320/FFC04F30-80F5-4B5F-96EE-660E491C0350.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Mixture placed in the casserole dish.<br /></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"> <span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-XbmKo_wEyCM/YFFKYH0LV-I/AAAAAAAADwY/UP7nzFkn5NYPS4oedPt5Ux-igAp_FOZCACLcBGAsYHQ/s2048/8DBACCAF-6692-4FCF-93EF-EBF79DD3F8C4.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-XbmKo_wEyCM/YFFKYH0LV-I/AAAAAAAADwY/UP7nzFkn5NYPS4oedPt5Ux-igAp_FOZCACLcBGAsYHQ/s320/8DBACCAF-6692-4FCF-93EF-EBF79DD3F8C4.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Sliced mozzarella cheese placed on top.<br /></span></td></tr></tbody></table><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><i>INGREDIENTS:</i></span></p><div style="text-align: left;"><span style="font-family: verdana;">8 ounces or 250 grams of egg noodles</span></div><div style="text-align: left;"><span style="font-family: verdana;">500 grams or 16 ounces of cottage cheese</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 tbsp butter</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 mushrooms, sliced</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cauliflower, coarsely chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup of broccoli, coarsely chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 eggs, lightly beaten in a small bowl<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tsp dried chives</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tsp dried dill</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tsp Dijon mustard</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: verdana;">mozzarella cheese, thinly sliced for topping (optional)<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>DIRECTIONS:</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i> <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Cook the noodles to al dente according to package directions. Drain and rinse with water and put aside. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat the oven to 350 degrees F. Oil or butter a 9 X 13 baking dish.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Steam the broccoli and cauliflower but do not overcook them. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Using the pot that cooked the pasta, melt the butter on medium heat and add the mushrooms. Saute for 3 to 4 minutes until the mushrooms are softened. Turn the heat off. Add the drained broccoli and cauliflower to the pot. To the small bowl with the beaten eggs, add the cottage cheese, herbs, mustard, salt and pepper. Mix well.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add the cottage cheese egg mixture to the pot with the vegetables and combine. Add the noodles and mix well. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Place the cottage cheese, vegetable and noodle mixture into the oiled baking dish. Cover with thinly sliced mozzarella cheese. Bake for 30 to 35 minutes until the top is golden brown. Take out of the oven and let it sit for 10 minutes before slicing it and serving. Makes 5 to 6 servings as a main course.<br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span><br /></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-17475500844327335112021-02-21T13:15:00.001-06:002021-02-21T13:15:33.655-06:00GRANNY'S BUTTERMILK SOUP<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oBcZbh3E010/YDKxIPtvINI/AAAAAAAADv0/Cyr7AkR5xeo4TOGf5G_lJIzi89h1ki0LgCLcBGAsYHQ/s2048/092141A9-702B-490D-9A20-EF3EDF8310EE_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-oBcZbh3E010/YDKxIPtvINI/AAAAAAAADv0/Cyr7AkR5xeo4TOGf5G_lJIzi89h1ki0LgCLcBGAsYHQ/s320/092141A9-702B-490D-9A20-EF3EDF8310EE_1_201_a.heic" /></a></div><br /><p><span style="font-family: verdana;">A friend of mine sent me a recipe for buttermilk soup that both his grandmother and mother have made over the years. It is a depression era recipe made on the farm that used just a few ingredients - potatoes, water, salt and pepper, flour, milk or cream and buttermilk. My friend knows that I use kefir and buttermilk in recipes and thought I would enjoy it. The soup goes well with warm bread.<br /></span></p><p><span style="font-family: verdana;">It is a wonderful soup and I modified it to include a few other vegetables. I used kefir instead of buttermilk as I have large container of plain kefir in the fridge. I added some cauliflower as there was some in the vegetable bin that needed to be used. The soup is very filling and hits the spot when you are hungry and wanting a hot bowl of soup. If you wanted to make just a potato soup I would use four large potatoes. <br /></span></p><p><span style="font-family: verdana;"><i>INGREDIENTS:</i></span></p><div style="text-align: left;"><span style="font-family: verdana;">2 large potatoes, peeled and chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 onion, peeled and chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 large carrot, peeled and chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 celery stalk, chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup cauliflower, chopped (optional)</span></div><div style="text-align: left;"><span style="font-family: verdana;">water</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 tsp dried herbes de Provence</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1/4 cup flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">1/2 cup milk</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 to 1.5 cups of buttermilk or kefir</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i>DIRECTIONS:</i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: verdana;">Chop the vegetables to bite size pieces. I like the vegetables to be small in size and not chunky. To a large soup pot add the vegetables and then add enough water so the water covers the vegetables. Add the herbes and salt and pepper. Cover with a lid. Bring to a boil and then simmer for 25 to 30 minutes until the vegetables are tender. If too much water has evaporated, add another cup of water. <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a small bowl mix the flour and milk. You want the consistency of paste. If the mixture is not pasty enough, add a bit more flour. Add the flour paste to the soup and stir well. Turn the heat up so that it boils and then turn the temperature down to a simmer. Stir often so that the vegetables don't stick to the bottom of the pot. Let it simmer for five minutes. The soup should be thick. Add the buttermilk or kefir to the soup and stir. Let the soup heat up until it is very warm but do not let it boil. Add more salt and pepper if required. Serves 4. <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /></span></div><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-30927754705998997812021-01-31T19:53:00.000-06:002021-01-31T19:53:53.242-06:00LEMONY LENTIL AND BUTTERNUT SQUASH SOUP<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ep6ouTjSTls/YBdb0Lss6PI/AAAAAAAADvE/JswBEg1ARkYrgcBc0qyslpzEfmRJ94TXQCLcBGAsYHQ/s2048/EB020A9D-EE03-4640-BAAA-608843037F61.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-ep6ouTjSTls/YBdb0Lss6PI/AAAAAAAADvE/JswBEg1ARkYrgcBc0qyslpzEfmRJ94TXQCLcBGAsYHQ/s320/EB020A9D-EE03-4640-BAAA-608843037F61.heic" /></a></div><br /><p></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">A favourite soup of mine and one of the most favourite soups from the recipe section in the Washington Post is their Greek lentil and spinach soup with lemon. The first time I made it I thought wow, this is a really good tasting soup. I did make it with a few modifications. In raving about the soup, I got some requests to blog it so that others could enjoy it. </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">If I have time and I am thinking ahead, I like to soak the lentils beforehand. You don’t need to soak lentils but I find soaking them ahead of using them in the soup doesn’t require me to add more water to thin the soup after making it, especially after sitting in a storage container in the fridge. I will try to soak the lentils overnight in a large container with water. After soaking them I will drain and rinse them in a colander.</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Hope you enjoy this soup as much as I and the DH do.</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><i><span style="font-family: verdana;">INGREDIENTS:</span></i></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">10 ounces or 1.25 cups brown or large green lentils, rinsed and picked over</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">7 to 8 cups chicken, vegetable broth or water</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1/2 tsp ground coriander seed</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 tsp ground cumin </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 tsp dried oregano</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 medium Yukon gold, russet or red potatoes, diced </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">5 ounces baby spinach, chopped</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 small butternut squash peeled, seeded and diced</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 cup carrots, chopped (optional)</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 tablespoons olive oil</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 large onion, chopped</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 ribs celery, with leaves, chopped </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 large garlic cloves, finely chopped</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">salt and pepper to taste</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1/4 cup fresh lemon juice</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 lemons</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><b></b><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><i><span style="font-family: verdana;">DIRECTIONS:</span></i></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">In a large soup pot over medium-high heat, combine the lentils, stock or water, coriander, cumin and oregano. Bring to a boil, with the lid on, then reduce the heat to simmer for about 30 minutes, until the lentils are tender. </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Add the potatoes, spinach and butternut squash, increase the heat until it starts to boil and reduce heat to a simmer with the lid partially on. Cook another 15 to 20 minutes, until the potatoes and squash are tender.</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><b></b><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, in about 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed.</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><b></b><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Thinly slice the lemons as they will be placed on top of the served soup in the individual bowls. </span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Makes about 8 servings.</span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: verdana;"><br /></span></p><p style="color: #1f1f1f; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Adapted from https://www.washingtonpost.com/news/voraciously/wp/2020/03/08/this-lentil-soup-is-so-good-one-nurse-has-eaten-it-for-lunch-every-workday-for-17-years/</span></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-15503589534606268032020-12-24T18:49:00.002-06:002020-12-24T18:49:32.000-06:00BUCKWHEAT CABBAGE ROLLS<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-5tojmfTQ1jw/X-UgAzj9orI/AAAAAAAADtI/th4tw15x-HAkj730Fe3jVMxaOhwcWOKLACLcBGAsYHQ/s2048/DCF16277-845C-4165-B9DE-353A8D1FE851.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-5tojmfTQ1jw/X-UgAzj9orI/AAAAAAAADtI/th4tw15x-HAkj730Fe3jVMxaOhwcWOKLACLcBGAsYHQ/s320/DCF16277-845C-4165-B9DE-353A8D1FE851.heic" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Ready to go into the oven<br /></span></td></tr></tbody></table><br /><p></p><p><span style="font-family: verdana;">It has been many many years since I have made cabbage rolls from scratch. My sister-in-law sent me a recipe she has made over the years that uses buckwheat, potatoes, onion and bacon. She told me that buckwheat or kasha was very good in cabbage rolls. You could make them meatless and not add the bacon. I decided to make these for the holidays. </span></p><p><span style="font-family: verdana;">Since it has been awhile since I rolled cabbage leaves with filling, I thought a tutorial was in order. I went to youtube.com and found some great videos on cooking the cabbage and removing the leaves without ripping them along with rolling the leaves with filling.<br /></span></p><p><span style="font-family: verdana;">The filling is very good and since I had about a generous tablespoon left after using all of the cabbage leaves, I warmed it up with a little bit of sauerkraut as a snack. <br /></span></p><p><span style="font-family: verdana;">I used a 28 ounce can of skinless tomatoes and added some water to the casserole dish. <br /></span></p><p><span style="font-family: verdana;">This recipe makes over two dozen cabbage rolls. It depends on the amount of filling you use and the size of your cabbage.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-MWbbjs6TCEc/X-UgSSj9LwI/AAAAAAAADtQ/dUi70mmUT_ApbQWlQuHlinZ-hL4xTSDQQCLcBGAsYHQ/s2048/3265F1C8-9C52-4A26-BB75-71389642FCE2.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-MWbbjs6TCEc/X-UgSSj9LwI/AAAAAAAADtQ/dUi70mmUT_ApbQWlQuHlinZ-hL4xTSDQQCLcBGAsYHQ/w300-h400/3265F1C8-9C52-4A26-BB75-71389642FCE2.heic" width="300" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Buckwheat filling<br /></span></td></tr></tbody></table><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><p><span style="font-family: verdana;"><i> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wN4L24RLkX0/X-Ukq7IZ8KI/AAAAAAAADtk/LRo4vb6gR0IyMR-QgJsqDIwaG7m34gZgQCLcBGAsYHQ/s2048/75ACA654-9D52-4126-9858-A7639984E555.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-wN4L24RLkX0/X-Ukq7IZ8KI/AAAAAAAADtk/LRo4vb6gR0IyMR-QgJsqDIwaG7m34gZgQCLcBGAsYHQ/s320/75ACA654-9D52-4126-9858-A7639984E555.heic" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cabbage ready to be filled<br /></td></tr></tbody></table><br /></i></span></p><p><span style="font-family: verdana;"><i> </i></span></p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--j4VBKIawHM/X-UlD9zUNHI/AAAAAAAADuE/7bjfbMNCFpwaUB620MWO8C9g4LsZTwJbQCLcBGAsYHQ/s2048/8F7CFC7A-30B8-480F-9A68-720B86DB7873.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/--j4VBKIawHM/X-UlD9zUNHI/AAAAAAAADuE/7bjfbMNCFpwaUB620MWO8C9g4LsZTwJbQCLcBGAsYHQ/s320/8F7CFC7A-30B8-480F-9A68-720B86DB7873.heic" /> </a></td><td style="text-align: center;"> </td><td style="text-align: center;"> </td></tr><tr><td class="tr-caption" style="text-align: center;">Filling the cabbage leaf</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NGLbb342KXk/X-UlDy4YnlI/AAAAAAAADuI/LkYjG_fCJ9sTcc75ow1Py9G56DFGvTRUACLcBGAsYHQ/s2048/A25C72B5-35EF-4621-8372-058CB9142756.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-NGLbb342KXk/X-UlDy4YnlI/AAAAAAAADuI/LkYjG_fCJ9sTcc75ow1Py9G56DFGvTRUACLcBGAsYHQ/s320/A25C72B5-35EF-4621-8372-058CB9142756.heic" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Two layers of cabbage rolls with sauerkraut<br /></td></tr></tbody></table><i><br /></i><p></p><p><span style="font-family: verdana;"><i>INGREDIENTS:</i></span></p><p><span style="font-family: verdana;">1 large head of cabbage<i> </i></span></p><p><span style="font-family: verdana;">1<i> </i>1/4 cups of buckwheat (kasha)</span></p><p><span style="font-family: verdana;">2 cups water <br /></span></p><p><span style="font-family: verdana;">1 medium potato, peeled, cooked and mashed </span></p><p><span style="font-family: verdana;">1 medium onion, chopped</span></p><p><span style="font-family: verdana;">5 - 6 slices of bacon, chopped</span></p><p><span style="font-family: verdana;">salt and pepper to taste</span></p><p><span style="font-family: verdana;">28 oz canned tomatoes or tomato soup or juice</span></p><p><span style="font-family: verdana;">sauerkraut (optional)<br /></span></p><p><span style="font-family: verdana;">large casserole dish with a lid<br /></span></p><p><span style="font-family: verdana;"><i>DIRECTIONS:</i></span></p><p><span style="font-family: verdana;">Add buckwheat and water to a pot and cook on high heat to a boiling point; then reduce to low heat for 20 to 25 minutes. Once the buckwheat is simmering, you can cover the pot with a lid. Cook the buckwheat until the the kernels are soft and the water has been absorbed. Let the buckwheat cool and add it to a medium size bowl. Add the mashed potato to the buckwheat and combine well. Season with some salt and pepper. </span></p><p><span style="font-family: verdana;">Heat a frying pan to medium heat and add the chopped bacon. Once the bacon is half cooked, add the chopped onion. Cook the bacon and onion until both are well cooked and the bacon is crisp. Watch that you don't burn the onions. Add the cooked bacon and onions to the bowl with the buckwheat and mashed potatoes. Combine well. Set aside. You can make this filling ahead of time and store in the fridge if required.</span></p><p><span style="font-family: verdana;">Steam/cook the cabbage until you separate the leaves.</span></p><p><span style="font-family: verdana;">I like to first place a layer of small cabbage leaves on the bottom of the casserole pan before I add the cabbage rolls. Fill each cabbage leaf with about a tablespoon of the buckwheat mixture. Roll up the leaf and place in the casserole. After you have placed one layer of cabbage rolls you can add some sauerkraut to the layer of rolls before you add the second layer of cabbage rolls. Add more sauerkraut after you completed the second layer of cabbage rolls. Once you have used all of the cabbage leaves or filling, you can add the tomatoes to the casserole dish. Bake at 300 degrees F for 2 hours. </span></p><p><span style="font-family: verdana;">Recipe adapted from my sister-in-law Darlene.</span><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-9945993767711975662020-12-05T19:06:00.000-06:002020-12-05T19:06:30.200-06:00COD AND CLAM VEGETABLE CHOWDER<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7ljwf6yqr4k/X8wryhHjvyI/AAAAAAAADsc/Y-1fNbIs9T8BrtzK5nmHfQDT-nJblNmNACLcBGAsYHQ/s2048/1788B20E-2A30-49A8-A9E5-20518BDD148C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-7ljwf6yqr4k/X8wryhHjvyI/AAAAAAAADsc/Y-1fNbIs9T8BrtzK5nmHfQDT-nJblNmNACLcBGAsYHQ/s320/1788B20E-2A30-49A8-A9E5-20518BDD148C.jpeg" /></a></div><span style="font-family: verdana;"><p><span style="font-family: verdana;"><br /></span></p>Soup can be eaten at any time of the day though I generally don’t have it for breakfast. But I have had congee for breakfast and quite enjoyed it. I served this cod and clam vegetable chowder for supper as the main meal along with some almond flour crackers that are very similar to saltines or soda crackers. Making a chowder is also a good way to use small pieces of frozen fish that you might have in the freezer. The soup has a nice flavour and the DH and I found it satisfying.</span><span style="font-family: verdana;"> </span><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><u>Ingredients</u>:</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">5 slices of bacon, chopped (optional) OR 2 tbsp olive oil</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 med onion, chopped</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 celery stalks, chopped</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 carrots, peeled, chopped</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1/2 coloured pepper, chopped</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 med potatoes, peeled, cubed</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 cups of water</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1 tbsp fresh dill, chopped or 1 tsp dry</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">341 ml can of corn (1 1/2 cups)</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Salt and pepper to taste</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">1/3 cup flour</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 cups milk </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">142 grams can of baby clams</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">140 to 160 grams frozen uncooked cod fillet, thawed, cut into small chunks</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">This makes about two cups of fish. You can use other fish instead of clams and cod. </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><u>Directions</u>:</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Using bacon: Add the bacon to a large pot and cook (medium heat) until the bacon is three quarters cooked. Remove the bacon with a slotted spoon, place into a small bowl or cup and drain the fat off from the pot. Add the bacon back to the pot. </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Using oil: Add the oil to a large cooking pot and heat on medium high.</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Add the onion, celery, carrots and pepper to the pot with the bacon or oil. Sauté on medium heat for five minutes until the vegetables soften. You don’t want the onions to get browned. Add the potatoes and continue cooking for a few minutes. Add the corn, dill, salt and pepper. Stir all of the ingredients. Add two cups of water, stir the soup, increase the heat until the soup starts to boil, then reduce the heat to low. Cook for about 20 minutes until the vegetables are cooked. </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Add the flour to a large measuring cup or a mixing bowl. Add the milk and whisk until the flour is dissolved. Add the mixture to the soup pot and mix it all together. Add the fish and stir it around the soup. Increase the heat until the soup starts to boil (medium high) and then reduce the heat to low. Cook for five minutes. Serves 4 to 6 depending on appetites and if you are having this soup as a starter or main meal. </span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 13.1px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Other options for vegetables include adding a cup of frozen peas or substituting sweet potatoes for regular potatoes. </span></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-67204397732281636392020-11-07T18:47:00.000-06:002020-11-07T18:47:47.491-06:00FARRO CHICKPEA SALAD<p>I got inspired reading a recipe from forks over knives that included freekeh and chickpeas. Freekeh is an ancient grain made from young green wheat grain. I used farro and like it so much that I would eat it even for breakfast instead of porridge. This salad is very versatile and you could add or substitute other vegetables including coloured pepper, celery, and carrot. It is a salad that would keep for several days in the fridge. The only thing I would note is using avocado in a salad which discolours over time. I served it at supper and had it first before the second course of pasta with marinara sauce. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bCMda0n99SU/X6c7bG3sp2I/AAAAAAAADrw/8NNtvl6ZRj4RhHptHUQWgDOxdTpNhgf2wCLcBGAsYHQ/s2048/C6174FDE-CC1B-4D7E-ABFA-FD95DC3298FE.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-bCMda0n99SU/X6c7bG3sp2I/AAAAAAAADrw/8NNtvl6ZRj4RhHptHUQWgDOxdTpNhgf2wCLcBGAsYHQ/s320/C6174FDE-CC1B-4D7E-ABFA-FD95DC3298FE.heic" /></a></div><br /><p></p><p><i>INGREDIENTS:</i></p><p>1- 15 ounce can of chickpeas, rinsed and drained</p><p>1 generous cup cooked farro, barley or bulgar wheat</p><p>1/2 ripe avocado, peeled and diced</p><p>2 fresh mushrooms, chopped</p><p>1/2 cucumber, peeled and diced</p><p>1 orange or grapefruit, peeled, sections chopped</p><p>handful of fresh cilantro or parsley, chopped </p><p>1 tbsp lemon juice</p><p>1.5 tbsp olive oil</p><p>salt and pepper to taste<br /><i></i></p><p><i> </i></p><p><i>DIRECTIONS: </i> </p><p>Add the farro or other grain to a large bowl. Add the chickpeas and the rest of the vegetables, fruit and herbs. Mix gently. Add the oil and lemon juice and season with salt and pepper. Mix again and it is ready to serve. Serves 4 to 6 depending if this is served as a side dish.<br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-82475296510251496232020-10-23T18:36:00.000-06:002020-10-23T18:36:30.841-06:00PIZZA DOUGH<p>I like using this recipe for a pizza dough that I posted ten years ago <a href="http://lifeisgood-louiserun.blogspot.com/2010/08/vegetarian-pizza.html">vegetarian pizza</a>. It is easy to make and makes a large enough pizza to feed at least four people. The dough recipe is still as good back then as it is now. I tend to roll it out with my fingers or a small pastry roller onto a large cookie sheet, 16'' by 11". If you like a very thin pizza, you could use a slightly larger pan. What you have to think about is planning ahead and making the dough a few hours before you want to eat so that it can rise.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RbHxKdW202s/X5NxcZ3a01I/AAAAAAAADrQ/FXTuTg8lp3AkkfEL9eGIzPhYEaNklUKNQCLcBGAsYHQ/s2048/0E965541-131C-4430-B827-050EE057D010.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-RbHxKdW202s/X5NxcZ3a01I/AAAAAAAADrQ/FXTuTg8lp3AkkfEL9eGIzPhYEaNklUKNQCLcBGAsYHQ/s320/0E965541-131C-4430-B827-050EE057D010.heic" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dLCBWZVXfCA/X5Nxcu1AqZI/AAAAAAAADrU/v4zUaltiFNo_fG1YjcE8dXQw3X1Xo__5wCLcBGAsYHQ/s2048/DA23A56B-44CD-4801-9D3D-805205D35EB1.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-dLCBWZVXfCA/X5Nxcu1AqZI/AAAAAAAADrU/v4zUaltiFNo_fG1YjcE8dXQw3X1Xo__5wCLcBGAsYHQ/s320/DA23A56B-44CD-4801-9D3D-805205D35EB1.heic" /></a></div><br /><p>For the pizza I made today, I used toppings that were in the fridge. There are no rules for choosing toppings. It is all about what your food preferences are and what is available. The amount you stack and the quantity of each item is up to you. Some people like a simple pizza while others like a pizza thickly packed with toppings. I don't like much tomato sauce on my pizza and sometimes using fresh tomatoes is a better option for me. I used the following items for this pizza.</p><p><i>PIZZA TOPPINGS</i></p><p>4 large slices of ham and chicken deli meat, chopped</p><p>6 mushrooms, thinly sliced</p><p>1 red pepper, chopped</p><p>10 multi coloured cherry tomatoes, sliced</p><p>2-3 handfuls of fresh spinach</p><p>goat cheese</p><p>shredded mozzarella </p><p>sprinkle of Italian seasoning</p><p><i> </i></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-17217395731700561982020-10-01T21:52:00.000-06:002020-10-01T21:52:50.779-06:00SLOW COOKER CHILI<p><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-tO6oNtINHKY/X3afvXO7hvI/AAAAAAAADqo/EZlLaZhvtdUNGYnmNL_zfC3wT5Ex6MH-gCLcBGAsYHQ/s2048/4DEC0359-44E3-446F-9F20-693750D9731B_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-tO6oNtINHKY/X3afvXO7hvI/AAAAAAAADqo/EZlLaZhvtdUNGYnmNL_zfC3wT5Ex6MH-gCLcBGAsYHQ/s320/4DEC0359-44E3-446F-9F20-693750D9731B_1_201_a.jpeg" /></a></span></span></div><span style="font-size: small;"><span style="font-family: verdana;"> </span></span><p></p><p><span style="font-size: small;"><span style="font-family: verdana;">I got the inspiration to make chili today based on a few things: the weather has turned, it is chilly and cloudy; I wanted to use the pound of lean ground beef in the freezer; tomatoes from the garden are ripening; and, it is always convenient to have a small container or two in the freezer for when you have to make a quick meal. </span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">I like chili that has different textures and that includes some meat, beans and vegetables. There are zillions of ways to make chili and chili will differ depending on the region you live in. This chili uses taco spice seasoning but you could use other seasoning instead like cumin, paprika, allspice, Tabasco, oregano and chili powder. </span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">The chili was cooked in a slow cooker. You can cook it instead on the stove, on low heat, for several hours. Another option is to cook it in the oven at 275 or 300 degrees F for several hours, similar to cooking a stew in the oven.<br /></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-5K1-lKAl5x4/X3Y-h54zHBI/AAAAAAAADp8/yKqXzpoRvlsOjIhdGogqaScpE05T7hAAwCLcBGAsYHQ/s2048/4FF281F0-B724-4820-835C-F238222C819C.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-5K1-lKAl5x4/X3Y-h54zHBI/AAAAAAAADp8/yKqXzpoRvlsOjIhdGogqaScpE05T7hAAwCLcBGAsYHQ/s320/4FF281F0-B724-4820-835C-F238222C819C.heic" /></a></span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-size: small;"><span style="font-family: verdana;">Browned ground beef set aside in a dish.<br /></span></span></div></td></tr></tbody></table><span style="font-size: small;"><span style="font-family: verdana;"><a name='more'></a></span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-g1lo_KPWPlY/X3Y-iGVCESI/AAAAAAAADqA/V86H9M_AxCQS9pTucfA_Z12G9Tl6kVjawCLcBGAsYHQ/s2048/BA56DA0A-459E-423E-93CC-2AE0974253E1.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="348" src="https://1.bp.blogspot.com/-g1lo_KPWPlY/X3Y-iGVCESI/AAAAAAAADqA/V86H9M_AxCQS9pTucfA_Z12G9Tl6kVjawCLcBGAsYHQ/w240-h348/BA56DA0A-459E-423E-93CC-2AE0974253E1.heic" width="240" /> </a></span></span></td><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></td><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></td><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;">Vegetables sauteing in the slow cooker.</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"><a href="https://1.bp.blogspot.com/-uoE8gTNqyfk/X3ZAEAqGgTI/AAAAAAAADqU/UVMwyEW0nSoqxywDk7PW2baMhCMTPOUegCLcBGAsYHQ/s2048/9D94A165-23D4-444F-8E4B-D18E622BD225.heic" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="295" src="https://1.bp.blogspot.com/-uoE8gTNqyfk/X3ZAEAqGgTI/AAAAAAAADqU/UVMwyEW0nSoqxywDk7PW2baMhCMTPOUegCLcBGAsYHQ/w240-h295/9D94A165-23D4-444F-8E4B-D18E622BD225.heic" width="240" /></a></span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;">Adding the rest of the ingredients before the chili starts to cook.<br /></span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"></span></span><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"><i> INGREDIENTS: </i><br /></span></span></div><p><span style="font-size: small;"><span style="font-family: verdana;"><br />1 pound lean ground beef or turkey</span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">2 tbsp of oil (optional for sauteing) </span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">1 large onion, chopped<br /><br />2 stalks celery, diced</span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">1 large carrot, diced or more finely chopped<br /><br />1 coloured pepper, diced<br /><br />2 garlic cloves, minced </span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">1 can of sliced mushrooms or 6 to 8 fresh mushrooms, sliced<br /><br />1 tsp kosher salt</span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">pepper to taste<br /><br />1.5 tbsp taco spice mixture<br /><br />1 - 28 oz can of tomatoes OR 8 to 10 small fresh Roma tomatoes, chopped <br /><br />1 small tin of canned corn or 1 cup of frozen corn <br /><br />1 small tin of black beans (12 oz/398 ml)<br /><br />1 cup of beef broth or water if using chopped fresh tomatoes</span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;"><u>Cooking Method:</u> </span></span></p><p><span style="font-size: small;"><span style="font-family: verdana;">Slow Cooker<br /></span></span></p><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"><i> DIRECTIONS:</i></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"><i> </i> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">Brown the meat either in a frying pan on the stove using medium heat or using the saute feature from your slow cooker. If using turkey, you will have to add some oil to help saute it. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">Drain the meat and set it aside in a separate bowl. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">Add the onion, celery, carrot, pepper and garlic to the pan or pot. Saute for 8 to 10 minutes until the vegetables are soft. Add some oil if you need to assist with the sauteing. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">If using a pan to saute the vegetables, transfer the vegetables to a slow cooker. Add the meat and all of the remaining ingredients to the slow cooker. Set the slower cooker to low and cook for 5 to 6 hours. Stir occasionally during the cooking process. If it is not juicy enough, add a bit more broth to the mixture during the cooking process. After about 3 hours of cooking, taste the chili and adjust the seasonings if more taco spice, salt or pepper is required. Makes about 8 servings.<br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">Serve alone or garnish with grated cheese, avocado slices or fresh chopped cilantro. Pairing this chili with some bread, buns or corn bread would also be delicious. </span></span><br /></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-49956730004954875002020-08-18T20:59:00.000-06:002020-08-18T20:59:20.200-06:00ROAST BEEF VEGETABLE PASTA SALAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e82y8fA7Kuw/XzyTCsfhysI/AAAAAAAADpI/HmNWasFncVo9XmShtPgP-SUEAzCPWjI2QCLcBGAsYHQ/s2048/CEA52336-EEB6-421F-A6E5-005CCE3F3AD5.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-e82y8fA7Kuw/XzyTCsfhysI/AAAAAAAADpI/HmNWasFncVo9XmShtPgP-SUEAzCPWjI2QCLcBGAsYHQ/s640/CEA52336-EEB6-421F-A6E5-005CCE3F3AD5.heic" /></a></div><p></p><p><span style="font-size: medium;"><span style="font-family: verdana;">I use leftover roast beef in a variety of ways. You can freeze it, add it to soups, make a stir fry or sandwiches or add it to a noodle dish. I thought since it is so hot outside, making a pasta salad would be the best option. I like using small shaped noodles for pasta salad and bowties are one of my favorites for a variety of dishes. <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">I chose to use carrots, zucchini, celery and pepper as the main vegetables. You could also add cherry tomatoes, cooked corn or peas. I used fresh basil from the garden and parsley would also be a good option. The salad dressing doesn't overwhelm the salad nor is it so much that the salad is too wet with dressing. <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">We enjoyed having this beef pasta salad for supper. <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><u><i>INGREDIENTS:</i></u><br /><br />Leftover cooked roast beef, chopped, 2 to 4 ounces<br />2 medium carrots, finely chopped<br />1 small zucchini, finely chopped<br />1 celery stalk, finely chopped<br />1 green onion, chopped<br />1/2 coloured pepper, chopped<br />1/3 cup shredded cheese (cheddar, provolone or your favorite cheese)<br />2 generous cups cooked pasta (bowties or small shaped pasta)</span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">five fresh basil leaves, sliced into small ribbons<br /><br /><u>Dressing:</u><br /><br />1 clove garlic, minced<br />1/2 teaspoon Dijon mustard<br />1/2 teaspoon lemon zest (optional)<br />1 tablespoons lemon juice<br />2 tablespoons olive oil<br />salt and pepper to taste<br /><br /><i><u>DIRECTIONS:</u></i><br /><br />Mix the salad dressing in a small bowl or cup and set aside<br /><br />In a large bowl, add all of the ingredients and combine well. Add the salad dressing and mix well. Store in the fridge until ready to serve. Serves 4. </span></span><br /></p>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-2634350059653160392020-07-05T21:13:00.000-06:002020-07-05T21:13:08.548-06:00MASHED CHICKPEA SALAD<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9Sao8OZrsUk/XwKVjxkbV6I/AAAAAAAADnw/j8-kOwPtwi0wvW50tbOrwJj7bAI5-kXGwCLcBGAsYHQ/s2048/IMG_9826.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-9Sao8OZrsUk/XwKVjxkbV6I/AAAAAAAADnw/j8-kOwPtwi0wvW50tbOrwJj7bAI5-kXGwCLcBGAsYHQ/s320/IMG_9826.jpeg" /></a></div><div><font face="verdana">Chickpeas are one of my favourite beans and it is very versatile to use in a number of recipes. Instead of having a tuna salad sandwich, this mashed chickpea salad is a great alternative. I included the vegetables and condiments that I usually add to tuna; you might have favourite things that you would add to this kind of salad. </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">I had this salad on toast and added some garden cherry tomatoes and cucumber as additional side vegetables. Both the DH and I enjoyed it and found it very filling. </font></div><div><font face="verdana"><br /></font></div><div><i><font face="verdana">INGREDIENTS:</font></i></div><div><i><font face="verdana"><br /></font></i></div><div><font face="verdana">1- 15 oz/540 ml can of chickpeas, rinsed and drained</font></div><div><font face="verdana">2 radishes, finely chopped</font></div><div><font face="verdana">2 tbsp fresh dill, chopped</font></div><div><font face="verdana">small celery stalk, finely chopped</font></div><div><font face="verdana">3 sweet gherkins or 2 baby dills, chopped</font></div><div><font face="verdana">1 tsp Dijon mustard</font></div><div><font face="verdana">2 tbsp mayonnaise (or more based on taste)</font></div><div><font face="verdana">salt and pepper to taste</font></div><div><font face="verdana"><br /></font></div><div><i><font face="verdana">DIRECTIONS:</font></i></div><div><i><font face="verdana"><br /></font></i></div><div><font face="verdana">Add the chickpeas to a medium size bowl and mash them with a fork. An alternative is to put them into a food chopper and pulse them until they are smashed but not pureed. Add the rest of the ingredients to the bowl and combine them with the chickpeas. <br /></font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Serve on toast or with crackers. Serves 3 to 4.<br /></font></div><div><br /></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-27986314778367764562020-06-03T11:36:00.000-06:002020-06-03T11:36:02.974-06:00CHICKEN PASTA SALAD<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Omqqhm9zNww/XtbqpXMa_8I/AAAAAAAADmI/By-oKiFFRL8rEY5X3P6-SzrWaupMvvmhwCK4BGAsYHg/AEC64BFC-34C8-4D39-85CA-7024B7301476_1_105_c.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Big bowl of pasta salad" border="0" data-original-height="1024" data-original-width="768" height="320" src="https://1.bp.blogspot.com/-Omqqhm9zNww/XtbqpXMa_8I/AAAAAAAADmI/By-oKiFFRL8rEY5X3P6-SzrWaupMvvmhwCK4BGAsYHg/w240-h320/AEC64BFC-34C8-4D39-85CA-7024B7301476_1_105_c.jpeg" width="240" /><br /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "helvetica";">Big bowl of salad ready to serve</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "helvetica";">Having some leftover chicken from baking boneless and skinless chicken thighs and cooked carrots the previous night got me thinking about what to make. An easy option is to chop and freeze it for future soups. But I already have some bags frozen to use in soups. I decided to make a pasta salad for supper which would result in enough leftover salad for the following day. I used chicken but a can of drained chickpeas or black beans could be substituted. The salad dressing is not overpowering and the volume of dressing made is enough to coat the salad but not drench it in dressing. You can add other vegetables to the salad than the ones I listed.<br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jYd3zENhKw8/XtbqpxOIwtI/AAAAAAAADmM/TdDO-AN0cQsXG-Z-COtOlovqI4-bGg6MgCK4BGAsYHg/C9313B56-A63F-4D13-BFB4-439E9A95F819_1_105_c.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://1.bp.blogspot.com/-jYd3zENhKw8/XtbqpxOIwtI/AAAAAAAADmM/TdDO-AN0cQsXG-Z-COtOlovqI4-bGg6MgCK4BGAsYHg/s320/C9313B56-A63F-4D13-BFB4-439E9A95F819_1_105_c.jpeg" /></a></div><div style="text-align: center;"><span style="font-family: "helvetica";">Ready to sample<br /></span></div><div><br /></div><div><span style="font-family: "helvetica";">Makes 6 servings</span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";"><i>INGREDIENTS:</i></span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";"><u>Salad</u></span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";">1.5 cups dry uncooked pasta, eg bowties, penne or your favourite shaped pasta</span></div><div><span style="font-family: "helvetica";">2 cups of cooked cubed chicken</span></div><div><span style="font-family: "helvetica";">2 slices red onion, chopped</span></div><div><span style="font-family: "helvetica";">2 radishes, chopped<br /></span></div><div><span style="font-family: "helvetica";">1/2 avocado, diced</span></div><div><span style="font-family: "helvetica";">1/2 coloured pepper, diced</span></div><div><span style="font-family: "helvetica";">2 to 3 mushrooms, chopped</span></div><div><span style="font-family: "helvetica";">1 small cucumber, peeled and chopped</span></div><div><span style="font-family: "helvetica";">4 small cooked carrots, chopped<br /></span></div><div><span style="font-family: "helvetica";">1/4 cup feta cheese, crumbled or finely chopped<br /></span></div><div><span style="font-family: "helvetica";">4 to 5 fresh basil leaves, chopped</span></div><div><span style="font-family: "helvetica";">small handful of parsley, chopped<br /></span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";"><u>Dressing</u></span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";">3 tbsp olive oil</span></div><div><span style="font-family: "helvetica";">2 tbsp lemon juice</span></div><div><span style="font-family: "helvetica";">1 tbsp water</span></div><div><span style="font-family: "helvetica";">1 garlic minced or 1/4 tsp garlic powder</span></div><div><span style="font-family: "helvetica";">1/4 tsp dried oregano <br /></span></div><div><span style="font-family: "helvetica";">salt and pepper to taste<br /></span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";"><i>DIRECTIONS:</i></span></div><div><span style="font-family: "helvetica";"><i><br /></i></span></div><div><span style="font-family: "helvetica";">Cook the pasta according to directions pertaining to the pasta you choose. Drain it and let cool. Add it to a big bowl.</span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";">To make the dressing, add all of the ingredients for the dressing into a container such as a small glass jar. Mix well with a fork or a whisk. Set aside.</span></div><div><span style="font-family: "helvetica";"><br /></span></div><div><span style="font-family: "helvetica";"> Add all of the remaining salad ingredients to the bowl with the pasta. Combine well. Add the dressing to the salad and mix well. Serves 6.</span><br /></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-68187783374115880792020-05-27T18:50:00.000-06:002020-05-27T18:50:28.653-06:00CHEDDAR CHEESE AND SESAME SEED BREAD<br />
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<a href="https://1.bp.blogspot.com/-2t0SdBej5nY/Xs7t91vn7_I/AAAAAAAADlM/zX9UDMfpXqcBCsz9lni1nr-AWVumEB6rwCLcBGAsYHQ/s1600/6B3D9E2A-CA66-4BA7-AABC-ED3D4CEF20EB_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1441" height="320" src="https://1.bp.blogspot.com/-2t0SdBej5nY/Xs7t91vn7_I/AAAAAAAADlM/zX9UDMfpXqcBCsz9lni1nr-AWVumEB6rwCLcBGAsYHQ/s320/6B3D9E2A-CA66-4BA7-AABC-ED3D4CEF20EB_1_201_a.jpeg" width="288" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I have had <i>The Bread Bible, 300 Favorite Recipes<u> </u></i>by Beth Hensperger, since it was first published in 1999. The cookbook has recipes that include yeast breads, sweet rolls, croissants, coffee cakes, muffins, corn breads, dessert breads and pancakes/waffles/crepes. It has quite a selection and variety to meet different tastes. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">After seeing a friend post on Instagram of an overnight no-knead bread that included grated cheese, garlic and chives, I became interested in baking a cheddar cheese bread. Besides having cheddar cheese in the fridge, I also have frozen grated cheddar in the freezer. I decided to use both in this recipe. I also decided to not add any herbs or garlic to the bread so that it could be eaten with jam if desired. Instead of toasting the sesame seeds in small frying pan over medium heat for a few minutes, you can firm them up in the microwave. I put the 1/3 cup of sesame seeds on a plate and microwaved it for 45 seconds. I added a tablespoon of dough enhancer to the ingredients. For most yeast breads (except one with a sour dough starter), I will add dough enhancer.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The smell of baking any bread and especially cheese bread is intoxicating. This bread is much easier to cut into slices if you let the loaves cool. Both the DH and I enjoyed a slice of bread with butter and strawberry jam. </span></span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="https://1.bp.blogspot.com/-ZbAdkvhYuUQ/Xs7uN4CSS_I/AAAAAAAADlU/g85Si_bRWXkHV7dMJSYnhbT-xhbhQgj3gCLcBGAsYHQ/s1600/2993902C-BAEE-478E-9D20-F91B893985D7_1_201_a.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1598" data-original-width="1600" height="319" src="https://1.bp.blogspot.com/-ZbAdkvhYuUQ/Xs7uN4CSS_I/AAAAAAAADlU/g85Si_bRWXkHV7dMJSYnhbT-xhbhQgj3gCLcBGAsYHQ/s320/2993902C-BAEE-478E-9D20-F91B893985D7_1_201_a.jpeg" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Loaves cooling on racks.</span></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="https://1.bp.blogspot.com/-zwbhMeMel9c/Xs7uOL0N-wI/AAAAAAAADlY/ieeLDA98698gHbOvp_-gjQ7wFhhwVBWMgCLcBGAsYHQ/s1600/F6D6B30C-56DC-472F-A152-E2C6C16E7644.heic" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-zwbhMeMel9c/Xs7uOL0N-wI/AAAAAAAADlY/ieeLDA98698gHbOvp_-gjQ7wFhhwVBWMgCLcBGAsYHQ/s320/F6D6B30C-56DC-472F-A152-E2C6C16E7644.heic" width="240" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Ready to sample.</span></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="https://1.bp.blogspot.com/-POV8QzWoYhw/Xs7uObailXI/AAAAAAAADlc/oRq0hGjhzdskQ-BfpwTdYj-dluoKFazEQCLcBGAsYHQ/s1600/F9C40E5A-AEAC-41C0-9C7A-EE694FB7940D_1_201_a.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1600" height="288" src="https://1.bp.blogspot.com/-POV8QzWoYhw/Xs7uObailXI/AAAAAAAADlc/oRq0hGjhzdskQ-BfpwTdYj-dluoKFazEQCLcBGAsYHQ/s320/F9C40E5A-AEAC-41C0-9C7A-EE694FB7940D_1_201_a.jpeg" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Scored the loaves before baking.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Makes two 9 by 5 inch loaves or 6 mini loaves ( 5 1/2 by 3 inch loaves) </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>INGREDIENTS:</i></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i> </i></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup toasted sesame seeds</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cups of warm water</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tbsp active dry yeast</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 tsp sugar </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tbsp oil - olive, avocado or vegetable</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1.5 tsp salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 eggs, room temperature</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">5 1/2 to 6 cups of unbleached flour </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 cups of shredded cheddar cheese </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>DIRECTIONS:</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Measure out 1/2 cup of the warm water from the 2 cups and place in a small bowl. Add the yeast and sugar to the bowl and stir to dissolve the yeast and sugar. Set it aside for about 10 minutes until the mixture gets foamy.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u>Mixing by hand</u>: To a large bowl add the remaining 1.5 cups of water, the sesame seeds, oil, salt, eggs, 2 cups of flour, yeast mixture and 1.5 cups of the shredded cheddar. Mix well with a whisk and make sure it is thoroughly combined. Add the rest of the flour 1/2 cup at a time and keep mixing the dough using a wooden spoon until a shaggy dough is formed. Turn the dough out onto a lightly floured work surface. Knead by hand until it is smooth and spongy (about four minutes). Add flour by tablespoon during the kneading as required to prevent sticking and to make the dough springy when pressed. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u>Mixing using an electric mixer:</u> In the bowl of the electric mixer add the remaining 1.5 cups of water, the sesame seeds, oil, salt, eggs, 2
cups of flour, yeast mixture and 1.5 cups of the shredded cheddar. Use a paddle attachment and mix on low speed for about one minutes. Change the attachment to a dough hook and add the rest
of the flour 1/2 cup at a time until the dough starts to form and take shape. I used 5 1/2 cups of flour. Knead on a lower speed for about four minutes until the dough is smooth, spongy and springs back when pressed. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Place the dough from either the floured surface or the electric mixer into an oiled large deep bowl. Turn the dough over to coat it with the oil. Cover with plastic wrap followed by a kitchen towel. Place in a draft free location and let it rise until it is double in size, 1.5 to 2 hours. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Oil two 9 by 5 inch loaf pans or six 5 1/2 by 3 inch loaf pans.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Turn the dough out onto a lightly floured surface and gently deflate it. Pat the dough down into a thick 12 inch long rectangle. Sprinkle with the remaining 1.5 cups of shredded cheese. Fold the dough around the cheese and knead gently a few times in order to produce the marble effect. Cover the dough with a kitchen towel or plastic wrap for 5 to 10 minutes to let it rest. Divide the dough into two equal portions or six equal portions depending on the quantity you are making. Shape each loaf and place it seam side down into each of the loaf pans. Cover each one with plastic wrap followed by a kitchen towel and let rise in a draft free location for 45 minutes to one hour.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 degrees F. Using kitchen shears, gently snip each loaf five or six times at a 45 degree angle two inches down along the length of the loaf pan. Bake on a rack in the centre of the oven for 40 to 45 minutes for the standard loaves or 25 to 30 minutes for the mini loaves. Bake until the loaves are golden brown and sound hollow when tapped with a wooden spoon. Transfer the loaves from the baking pans to a cooling rack. Cool before slicing and serving.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><i>Recipe from The Bread Bible by Beth Hensperger </i></span></span><br />
<br />louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0tag:blogger.com,1999:blog-7334033269170813370.post-60327920500657656842020-05-11T19:48:00.000-06:002020-05-11T19:48:54.519-06:00TOFU VEGETABLE STIR FRY<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m2y6YZDdXmo/Xrn3v6iaw8I/AAAAAAAADkI/DCIvegGMKykCHYdTyjgy7cG_TU9H0OQwACK4BGAsYHg/D629F434-3002-4C21-9AF3-CE168C25AC7F_1_105_c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://1.bp.blogspot.com/-m2y6YZDdXmo/Xrn3v6iaw8I/AAAAAAAADkI/DCIvegGMKykCHYdTyjgy7cG_TU9H0OQwACK4BGAsYHg/s320/D629F434-3002-4C21-9AF3-CE168C25AC7F_1_105_c.jpeg" /></a></div><i><br /></i></div><div><i><br /></i></div><div><span style="font-family: verdana;"><font size="2">I have been trying to vary the menus at meal times and to make sure that I am eating a variety of vegetables. This recipe combines tofu and vegetables. You can use other vegetables than the ones I used in this recipe. At times it is what you have available. I served this stir fry with brown rice. You could serve it with other grains or cauliflower rice.<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2">Awhile ago I discovered a number of marinades for tofu and have experimented with different ingredients. Sometimes I bake or sear the marinated tofu and usually have leftovers which I will snack on. I never thought I would snack on baked tofu. I like using extra firm tofu to marinate.<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><i><br /></i></font></span></div><div><span style="font-family: verdana;"><font size="2">This recipe allows some advance prep work to be done. The tofu can be marinated and stored in the fridge and the sauce could be prepped in advance and kept in the fridge if you want to have less steps at suppertime. The sauce is what adds the great taste to the stir fry.<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><i><br /></i></font></span></div><div><span style="font-family: verdana;"><font size="2"><i><br /></i></font></span></div><div><span style="font-family: verdana;"><font size="2"><i>INGREDIENTS:</i></font></span></div><div><span style="font-family: verdana;"><font size="2"><i><br /></i></font></span></div><div><span style="font-family: verdana;"><font size="2">avocado oil for cooking tofu and vegetables or use water if preferred <br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><u>Vegetables and Nuts<br /></u></font></span></div><div><span style="font-family: verdana;"><font size="2"><u><br /></u></font></span></div><div><span style="font-family: verdana;"><font size="2">1/2 onion, chopped</font></span></div><div><span style="font-family: verdana;"><font size="2">2 mushrooms, chopped</font></span></div><div><span style="font-family: verdana;"><font size="2">1 carrot, chopped into matchsticks<br /></font></span></div><div><span style="font-family: verdana;"><font size="2">1/4 coloured pepper, chopped <br /></font></span></div><div><span style="font-family: verdana;"><font size="2">3 bundles of baby bok choy, chopped<br /></font></span></div><div><span style="font-family: verdana;"><font size="2">1/4 cup toasted almonds or cashews<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2">fresh cilantro, chopped (optional)<br /></font></span></div><div><span style="font-family: verdana;"><font size="2">lime wedges (optional)<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><u>Marinated Tofu</u></font></span></div><div><span style="font-family: verdana;"><font size="2"><u><br /></u></font></span></div><div><span style="font-family: verdana;"><font size="2">4 oz of extra firm tofu, chopped into bite size cubes<br /></font></span></div><div><span style="font-family: verdana;"><font size="2">1 tbsp lime juice</font></span></div><div><span style="font-family: verdana;"><font size="2">1/2 tbsp low sodium soy sauce or coconut aminos</font></span></div><div><span style="font-family: verdana;"><font size="2">1 tsp sesame oil</font></span></div><div><span style="font-family: verdana;"><font size="2">1/2 tsp maple syrup or sugar<br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><u>Sauce</u><br /></font></span></div><div><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">1 tsp sesame oil or avocado oil<br />1 tbsp almond or peanut butter<br />2 tbsp coconut aminos or low sodium soy sauce<br />1 tbsp lime juice<br />1 to 2 tsp sweet chili sauce<br />1/2 tbsp minced fresh ginger (or 1/4 tsp ground ginger)<br />1/2 tbsp maple syrup <br />1tbsp water</font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><i><u>DIRECTIONS</u></i><u>:</u></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><u><br /></u></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">In a small container whisk the lime juice, soy sauce, sesame oil and maple syrup ingredients to make the marinade for the tofu. Add the tofu and toss to coat. Cover and store in the fridge. To add more flavour to the tofu, the tofu should be marinated for at least two hours or even made the night before and kept in the fridge until ready to sear the tofu. If possible, I will make the marinade in the morning if I am planning to make the stir fry for supper. <br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">To make the sauce, add all of the ingredients into a small bowl and mix it well with a whisk or fork. Set aside or if making it in advance, cover it and store in the fridge.</font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">Remove the tofu from the marinade. Heat a non-stick or regular skillet to medium high heat and add a tablespoon of avocado oil or other cooking oil. When the oil is hot, add the tofu, reduce the heat to medium and sear it for five to seven minutes, flipping it frequently in order to brown it. Remove the tofu from the skillet and set aside in a bowl. <br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">Add a tablespoon of oil to the skillet and keep it on medium heat. Add the chopped onion, mushroom, carrot and pepper. Saute for five minutes and stir it every so often so that the vegetables don't stick or burn. If the heat is too high, reduce it to a lower heat. Add the tofu and stir everything together. Cook for another minute or two and add the baby bok choy. Stir to combine. Add the sauce and combine well. Cook for about a minute or two and then add the almonds or cashews. Combine and cook for less than a minute. Turn the heat off the burner and add some chopped cilantro to the skillet. It is ready to serve with the lime wedges. Makes two good servings. <br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">Tofu marinade modified from Leslie Beck's Healthy Kitchen</font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2">Sauce for the stir fry modified from Body Fuel Organics<br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"><br /></font></span></div><div style="text-align: left;"><span style="font-family: verdana;"><font size="2"> </font></span><br /></div>louiserunhttp://www.blogger.com/profile/17360733639501126784noreply@blogger.com0