tag:blogger.com,1999:blog-29854776150323455982024-02-19T21:30:33.076-08:00Carol's CookbookA virtual place to collect the recipes we enjoy at home and to share them with you.
Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.comBlogger343125tag:blogger.com,1999:blog-2985477615032345598.post-86004411013538630722021-07-10T07:28:00.002-07:002021-07-10T07:28:10.874-07:00Egg Foo Young<p> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWXhpXfeXJE6tpEkPq7bY-USDO-rRFfOrC-1C1j6onVdEzSztrXtdkaS-Mg1k0sfJAU0QTMZ-gxv-VyX7tCxDhUHhUz4VDrcriexeV36Oh3-bPCkZE2PWK5YFRXyqi4nSZh5oRcgJG7Y/s1280/thumbnail_20210709_180355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWXhpXfeXJE6tpEkPq7bY-USDO-rRFfOrC-1C1j6onVdEzSztrXtdkaS-Mg1k0sfJAU0QTMZ-gxv-VyX7tCxDhUHhUz4VDrcriexeV36Oh3-bPCkZE2PWK5YFRXyqi4nSZh5oRcgJG7Y/s320/thumbnail_20210709_180355.jpg" /></a></div><p>Recipe was taken from Youtube video from <a href="https://www.youtube.com/watch?v=XVTJrkgW304">Souped Up Recipes</a>. Click on link to take you to video. <br /></p><p><i>Note: Recipe didn't give exact amounts for vegetables. We used so many that we had to add additional egg.</i></p><p>For a link to a <a href="https://docs.google.com/document/d/1xyMRjVt2Hd-XxKAWwkERtq0boIvpMf2QQg2ErcqxJnI/edit?usp=sharing" target="_blank">print copy of recipe </a>click here.<br /></p><p> </p><h2 style="text-align: left;">Egg Foo Young </h2><p>Vegetables</p><p>Choose vegetables that you prefer. Cut all in small or thinly sliced pieces.. Cabbage, green onion, thinly sliced carrot, celery, water chestnuts, peppers (We added a minced Serrano pepper to jazz it up to spicy levels.)<br /></p><p>For familiar Egg Foo Young taste make sure to add bean sprouts.</p><h3 style="text-align: left;">Ingredients <br /></h3><p>1/2 lb. to 10 oz. ground pork</p><p>2 tsp. oyster sauce</p><p>1 Tbsp. soy sauce</p><p>1/4 tsp. salt and black pepper to taste (1/8 tsp. or more.) <br /></p><p>5-7 eggs, beaten</p><p>Chopped green onion for garnish</p><h3 style="text-align: left;">Directions <br /></h3><p>Dice and slice vegetables and place in large bowl.</p><p>Cook ground pork in skillet until done. Add to vegetables.</p><p>Add oyster sauce, soy sauce, salt and pepper. Blend well.</p><p>Add eggs. (We had to add two more to mix in order for this to work due to the amount of veggies. We recommend making one first and see how it turns out. You'll soon develop an eye for how much egg is needed. </p><p>Add 1 1/2 tsp. vegetable oil to non-stick skillet or heavily seasoned wok. (We tried our cast iron skillet but it stuck to the pan.) Heat to medium high heat.</p><p>Add 1/2 cup of the veggie egg mix to how skillet.</p><p>Cook about 2 minutes on each side, using spatula to help keep patty in egg foo young-shape.</p><p>Set aside.</p><p><b> Note:</b> <span style="font-size: small;"><i>My cousin, Gwen puts veggies in skillet and adds beaten and seasoned egg to top of vegetables. This may be an easier way to do it since you can adjust egg content a lot more easily. Thanks, Gwen </i></span><br /></p><h2 style="text-align: left;">Gravy Mix for Egg Foo Young</h2><h3 style="text-align: left;">Ingredients <br /></h3><p>1 Tbsp. Oyster Sauce</p><p>1 Tbsp. Soy Sauce</p><p>1 tsp. sugar</p><p>1 Tbsp corn starch</p><p>1/2 tsp. white pepper (I used black.)</p><p>1 cup chicken broth</p><p> </p><h3 style="text-align: left;">Directions <br /></h3><p>Put all ingredients in small sauce pan.</p><p>Stir well.</p><p>Heat on medium heat. Watch carefully, stir often.</p><p>Once gravy comes close to a bubble, stir constantly until sauce thickens to a thin gravy consistency.</p><p>Pour over Egg Foo Young and serve with a garnish of chopped green onion<br /></p><p><br /></p><p><br /></p><p></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-64043288944607158472021-02-20T14:46:00.001-08:002021-02-20T14:46:34.248-08:00Hearty Winter Udon<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAvuf8jsm4DrJa3-tGTQdkSxCma0wwp9t3hl4RNLbdmTuZFz7oHw_wkZon8WNVIflkEsM7pN-Eo4yfl1JljWKljgMWGlscdrSWbAeirU-pUkrvyKIamGETa1RJUUvWRyd4o_jEPkxIq4/s2015/udon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1504" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAvuf8jsm4DrJa3-tGTQdkSxCma0wwp9t3hl4RNLbdmTuZFz7oHw_wkZon8WNVIflkEsM7pN-Eo4yfl1JljWKljgMWGlscdrSWbAeirU-pUkrvyKIamGETa1RJUUvWRyd4o_jEPkxIq4/w299-h400/udon.jpg" width="299" /></a></div><br /><p></p><p><br /></p><p>This varies every time depending on what I have on hand. Experiment. Taste the broth and adjust to your tastes. <a href="https://docs.google.com/document/d/1UTqz3ltLXsAJUdz3BNsZa3yUskVL9ojHTkrwdaNm8Ro/edit?usp=sharing">Click here for a print copy on Google Docs </a></p><p>For the soup base and a faster prep time, start with two individual-serving udon packages. (I used Chicken flavor)</p><p>Each packet typically cost less than $2. </p><p>Here are the two brands that are often at Winco . They come with a stock flavoring packet and udon noodles (Check expiration dates since this is a "wet" noodle.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ8uB6b6svzp2Vh0Dvd68zgW55jRjoC8ylORGVHVZm6hBy6pa-0YT5sSW-16fcdjOrDPzOw5BMXzurYrhGZj6XCQjZ_0XBl9QnYt_01vlRzg07wyWTAqUxgiBOEfF4_SdyO-D5lmU-ZI/s450/udon2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="450" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ8uB6b6svzp2Vh0Dvd68zgW55jRjoC8ylORGVHVZm6hBy6pa-0YT5sSW-16fcdjOrDPzOw5BMXzurYrhGZj6XCQjZ_0XBl9QnYt_01vlRzg07wyWTAqUxgiBOEfF4_SdyO-D5lmU-ZI/w200-h200/udon2.jpeg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NgX8DLIrNxGQbF1hMFlDvxKuH0_5zppjLtMS8Vm4AA72_dbrSxq-ad2ZSUlVpC3KZYVRYRCvlSQxCLb8Cu81WsUIvUWLmV_lqWx05XmFK7hG9HTwngrQKxaifr6hQz84nkA0EBM8Cb0/s474/udon+package.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NgX8DLIrNxGQbF1hMFlDvxKuH0_5zppjLtMS8Vm4AA72_dbrSxq-ad2ZSUlVpC3KZYVRYRCvlSQxCLb8Cu81WsUIvUWLmV_lqWx05XmFK7hG9HTwngrQKxaifr6hQz84nkA0EBM8Cb0/s320/udon+package.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 medium onion, diced</div><div class="separator" style="clear: both; text-align: left;">1-2 baby bok choy, cut into bite-sized pieces</div><div class="separator" style="clear: both; text-align: left;">1 large carrot, diced</div><div class="separator" style="clear: both; text-align: left;">1 can shitake mushrooms, (6 oz size)</div><div class="separator" style="clear: both; text-align: left;">(You can add celery, leeks, broccoli. . . red pepper. . .fresh mushrooms</div><div class="separator" style="clear: both; text-align: left;"><span id="docs-internal-guid-d9e57335-7fff-ccc7-45f6-e60b5de86bdf"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 cups chicken, cooked, cut or shredded</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">½ cup soy sauce</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 tsp. Red pepper flakes</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Salt & pepper to taste.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 thumb-size piece of ginger root, peeled and finely chopped or diced.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2-3 cloves garlic.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Hot chili oil</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Komoboku/Japanese fish cake</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Green onion</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Cilantro</span></span></p><br /></span></div><div class="separator" style="clear: both; text-align: left;">This time, I used leftover cut-up rotisserie chicken -- 2 cups shredded.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Use sliced green onion and cilantro as a topping added just before serving.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">TOTALLY OPTIONAL: The pink slices in the picture are komoboku. It's a Japanese fish cake that I find frozen in the Sorya Asian market near me. It doesn't taste fishy and has a slightly chewy texture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here's a pic if you want to try. Spelling varies. You won't probably won't find this at your local supermarket. They are often used in Japanese cooking and they can be cut into pretty shapes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKsGnGutwISO3TALjQJjqTN3WhQ9knK4Fn6wa3MQ-1o-xvl7NThq1gbkiaxr57IF9yurAY9GpdFe03TIoEa6o63zrgTzT4fIjLw-aqZhsGN0T9wVR565OSlBAYuxyfqnspCpg_X6mAzw/s900/kamoboku.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKsGnGutwISO3TALjQJjqTN3WhQ9knK4Fn6wa3MQ-1o-xvl7NThq1gbkiaxr57IF9yurAY9GpdFe03TIoEa6o63zrgTzT4fIjLw-aqZhsGN0T9wVR565OSlBAYuxyfqnspCpg_X6mAzw/s320/kamoboku.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After all the veggies are ready to roll, saute, the onion, carrots and other firmer vegetables in a bit of olive oil over med. heat in a large saucepan or soup kettle. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> Soft veggies, udon will go in later. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When firm veggies are wilted, add the recommended amount of water for each Udon individual packet and supplement more chicken broth so that it all equals about 6-8 cups of stock.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add mushrooms with juice.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add seasonings.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 tsp. red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">1/2 cup soy sauce (to taste)</div><div class="separator" style="clear: both; text-align: left;">Salt & pepper to taste</div><div class="separator" style="clear: both; text-align: left;">A few drops of chili oil. . . sesame oil . . .</div><div class="separator" style="clear: both; text-align: left;">etc. etc. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bring to almost to a boil, then turn to a simmer. Taste the broth.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add salt, soy sauce, whatever until it tastes good to you.</div><div class="separator" style="clear: both; text-align: left;">Let simmer for 10-20 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Open udon noodle packets. add to the soup. (Break up the udon slightly so the noodles are easier to handle.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Simmer a few more minutes to warm and slightly soften the udon noodles.</div><div class="separator" style="clear: both; text-align: left;">Add the chopped bok choy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve. Top with chopped green onion, cilantro and the komoboku if desired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-29313386132208470662021-02-06T11:50:00.001-08:002021-02-06T11:50:30.250-08:00Curried Coconut Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuPxGGWi48qAMxLgZ6YrRypEGvj6jDbKQlpx3assyjo4gGAVDdwePYRDF3Xoeib1vhKquj5nhuBfOMYuyCls6pEXbSbA-TL8yIN-r3TyezbrNgJV3k2FByrZDUsrqk5KuuM_wWY01kWI/s2048/DSC_2413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuPxGGWi48qAMxLgZ6YrRypEGvj6jDbKQlpx3assyjo4gGAVDdwePYRDF3Xoeib1vhKquj5nhuBfOMYuyCls6pEXbSbA-TL8yIN-r3TyezbrNgJV3k2FByrZDUsrqk5KuuM_wWY01kWI/w640-h426/DSC_2413.jpg" width="640" /></a></div><br />Photo above has potstickers or Gyoza in the upper right corner. They are not part of this recipe. Please note: I don't remember if I drained the tomatoes or not. I think I left the juice in but will update when I make this again. <a href="https://docs.google.com/document/d/1H2s3eMntTdaOVC6GNNn-xciUVJPsb-0EOu8_tTBWfoY/edit?usp=sharing">Click to print copy via Google doc</a><br /><div><br /></div><div> Ingredients:<p></p><div>2 lbs. boneless chicken breasts cut into 1/2" chunks</div><div>1 tsp. salt and pepper </div><div>1 1/2 Tbsp. olive oil</div><div>2 Tbsp. curry powder</div><div>1/2 onion, diced</div><div>2 cloves garlic, crushed</div><div>1-14 oz can coconut milk</div><div>1-14.5 oz. can diced tomatoes</div><div>1- 8 oz. can tomato sauce</div><div>3 Tbsp. sugar.</div><div><br /></div><div>Directions:</div><div><br /></div><div>Season chicken with salt and pepper.</div><div>Heat olive oil and curry powder in large skillet over medium high head for 2 minutes. </div><div>Stir in onions and garlic and saute another minute.</div><div>Add chicken, tossing lightly to coat with curry oil.</div><div>Reduce heat to medium and cook chicken until no longer pink and juices run clear. . .about 7-10 minutes.</div><div>Pour coconut milk, tomatoes, tomato sauce and sugar into pan. Stir.</div><div>Cover and simmer, stirring occasionally for 30-40 minutes.</div><div><br /></div><div>Serve over rice.</div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-40612488200413539692021-02-05T16:40:00.002-08:002021-02-05T16:40:56.394-08:00Baked Chicken Schnitzel<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLGqOhz3m6OqG1aICzXnOw8-Koi7OngwSU83H9Y1xTqOoBeGUUanWjkjX5WRHtNIB7zA9ZOcWv1uzI2KBVyLpkcHYmLsphyphenhyphenVy_cg_xJS-d_ZsxlZ6j2p0j9Ht8u5WiWHYve-qURXoaTk/s2048/DSC_2666.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLGqOhz3m6OqG1aICzXnOw8-Koi7OngwSU83H9Y1xTqOoBeGUUanWjkjX5WRHtNIB7zA9ZOcWv1uzI2KBVyLpkcHYmLsphyphenhyphenVy_cg_xJS-d_ZsxlZ6j2p0j9Ht8u5WiWHYve-qURXoaTk/w640-h426/DSC_2666.jpg" width="640" /></a></div><br /> <h4 style="clear: both; text-align: left;">I served these with chicken gravy and mashed potatoes. When done, you can also squeeze some of the fresh lemon on the chicken. <a href="https://docs.google.com/document/d/1pVBlOYPEdL5tam5K2DYZ7-FReRldr5g13tdyYwqp-bE/edit?usp=sharing" target="_blank"> Click here for a print copy via Google Docs</a></h4><h4 style="clear: both; text-align: left;">Ingredients:</h4><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. olive oil or as desired.</div><div class="separator" style="clear: both; text-align: left;">6 chicken breasts, cut in half lengthwise (butterflied)</div><div class="separator" style="clear: both; text-align: left;">Salt and ground pepper to taste.</div><div class="separator" style="clear: both; text-align: left;">3/4 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. paprika</div><div class="separator" style="clear: both; text-align: left;">2 eggs beaten</div><div class="separator" style="clear: both; text-align: left;">2 cups seasoned bread crumbs</div><div class="separator" style="clear: both; text-align: left;">1 large lemon, zested (maybe about 1 Tbsp lemon zest more or less to taste)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil and drizzle olive oil over the foil. Place baking sheet in preheated oven.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Flatten chicken breasts with meat tenderizer until they are about 1/4" thick all over. Season chicken with salt and pepper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix flour and paprika together in large plate or low dish.</div><div class="separator" style="clear: both; text-align: left;">Beat eggs with salt and pepper in shallow bowl.</div><div class="separator" style="clear: both; text-align: left;">Mix bread crumbs and lemon zest in separate shallow bowl or plate.</div><div class="separator" style="clear: both; text-align: left;">Dredge chicken breast 1. in flour mixture, 2. in egg mix and 3 in bread crumbs.</div><div class="separator" style="clear: both; text-align: left;">Lay on separate plate. Repeat with the rest of the flattened chicken breasts.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove preheated baking sheet from oven. Lay breaded chicken breasts on baking sheet in single layer. and drizzle more olive oil over each piece of coated chicken.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake in preheated oven 10-12 minutes. Flip chicken and continue baking until no longer pink in the center and breading is lightly browned. (Baking time will vary depending on size of the chicken breasts and how thin they are (mine were not as thin as this recipe recommends so they needs a slightly longer baking time.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-38703229219326909912021-02-04T16:34:00.003-08:002021-02-04T16:38:39.174-08:00Blueberry Yogurt Breakfast Cake<h4 style="text-align: left;"> </h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOiyG21pp78uLIgdCaWS355lQLW8H0emJWrT-JXy2HutcPijH_9gUIN-EP8seRGmZTVAZvx79fJ7a7zVtVjhs1fOXgrMlMREueRizo0y4oIAzgq418pOK5PmTR0fRmDuPGA0yb8gvz9U/s2048/DSC_1761.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOiyG21pp78uLIgdCaWS355lQLW8H0emJWrT-JXy2HutcPijH_9gUIN-EP8seRGmZTVAZvx79fJ7a7zVtVjhs1fOXgrMlMREueRizo0y4oIAzgq418pOK5PmTR0fRmDuPGA0yb8gvz9U/s320/DSC_1761.jpg" width="320" /></a></div><br /><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;"><a href="https://docs.google.com/document/d/1tP5iu2XtOWE52fPJ_paj6Em0LFtk5LxJ0EJaiFef21k/edit?usp=sharing" target="_blank">Click here for link on print copy on Google Docs</a></h4><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;">Ingredients</h4><p>1/2 cup butter, softened, plus more for the pan</p><p>1 cup sugar, plus 2 Tbsp. for the berries</p><p>3 eggs</p><p>1 1/2 cup plain yogurt (I used vanilla flavored since it is what I had.)</p><p>1 tsp. vanilla extract</p><p>2 cups all-purpose flour</p><p>1 1/2 tsp. baking powder</p><p>1 tsp. baking soda</p><p>1/4 tsp. salt</p><p>2 cups blueberries (I used frozen and they worked just fine. Could also use raspberries. . .or . . .)</p><p><br /></p><h4 style="text-align: left;">Directions</h4><p>Preheat oven to 350 degrees.</p><p>Butter a 9" x 9" pan.</p><p>In large mixing bowl, combine butter, sugar, eggs, yogurt and vanilla. Mix well</p><p>Add flour, salt, baking powder and baking soda, mix until just combined.</p><p>Pour batter into pan. Toss berries with 2 Tbsp. sugar and sprinkle evenly on top the batter in the pan. (I left out the 2 Tbsp. sugar on the berries and it was fine. )</p><p>Bake 45-55 minutes or until toothpick inserted in center comes out clean.</p><p>Let cook for at least 10 minutes before serving.</p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-67751853540950987772021-02-04T16:30:00.001-08:002021-02-04T16:30:17.813-08:00Baked Peach French Toast<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc70bjdVaC3sACYbHQfUpmx-5IrIYvzGXXk_nLOe6euJdTYEdROR1-WgfZTFLnEXPwPlLjRdYmyvO6A8P3RPKdHC2ci2Y9AVAhWKjSugDEyucTOMaMfb6jLV3Y3ymf-t9bgEazQS3EjU/s1903/DSC_2159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1473" data-original-width="1903" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc70bjdVaC3sACYbHQfUpmx-5IrIYvzGXXk_nLOe6euJdTYEdROR1-WgfZTFLnEXPwPlLjRdYmyvO6A8P3RPKdHC2ci2Y9AVAhWKjSugDEyucTOMaMfb6jLV3Y3ymf-t9bgEazQS3EjU/s320/DSC_2159.jpg" width="320" /></a></div><br /><a href="https://docs.google.com/document/d/1b1AZmwXI_XLYe8BfB5HtkbTQVrAI2t3tO4gtH75PTts/edit?usp=sharing" target="_blank">Print copy of recipe on Google Docs</a><br /><p></p><p><b><br /></b></p><p><b>Ingredients:</b></p><p><br /></p><p>1-29 oz can peaches, sliced</p><p>12 slices French bread</p><p>5 eggs</p><p>1 3/4 cup milk</p><p>1 tsp. cinnamon</p><p>1 tsp. vanilla</p><p>1/4 tsp. salt</p><p>3 Tbsp. Brown Sugar</p><p>1/4 cup all-purpose flour</p><p>3 Tbsp. cold butter</p><p>Directions:</p><p>Coat a 9" x 13" baking pan with cooking spray.</p><p>Arrange the slices of French bread in bottom of prepared pan. Top bread slices with drained canned peach slices.</p><p>In separate bowl, beat 5 eggs. Add milk, cinnamon, salt, and vanilla. Blend well and pour over the top of bread and peaches in the pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5iaUrWlQygdwepPASU5iHHK3N5zZfGH-zyLXI4Ze08ZbsFIq7zumBttVI8oL-9Uf8UpAo6TgqvVbZX7gIc9PY8BHnMnF1JCyasI7zJtff3Uo906VgZredq2JL87lNKngVTfxvmDa7Ss/s1974/DSC_1426.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1974" data-original-width="1428" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm5iaUrWlQygdwepPASU5iHHK3N5zZfGH-zyLXI4Ze08ZbsFIq7zumBttVI8oL-9Uf8UpAo6TgqvVbZX7gIc9PY8BHnMnF1JCyasI7zJtff3Uo906VgZredq2JL87lNKngVTfxvmDa7Ss/w144-h200/DSC_1426.jpg" width="144" /></a></div><br /><p><br /></p><p>Cover with plastic wrap and chill in fridge 4 to 24 hours prior to baking.</p><p>Before baking, blend 1/4 cup flour with brown sugar. Cut butter into mixture until crumbly and sprinkle evenly over the top of the French toast.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbctwtLb4fd9AiLf-ZKef_mO8Z0qGfuQbD5b-31XYna2ZEuEqzprwds84c5rSfb2uKcwWxMFHkq_LaLQSw7Xk-_qVUojkEkMr94R7cN6XpadLYyH0j5wHSr4fHku3tGvx-wiavY-K3zg/s2048/DSC_1431.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1551" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbctwtLb4fd9AiLf-ZKef_mO8Z0qGfuQbD5b-31XYna2ZEuEqzprwds84c5rSfb2uKcwWxMFHkq_LaLQSw7Xk-_qVUojkEkMr94R7cN6XpadLYyH0j5wHSr4fHku3tGvx-wiavY-K3zg/s320/DSC_1431.jpg" width="320" /></a></div><br /><p><br /></p><p>Preheat oven.to 350. Set pan out on counter for 1/2 hour to take the chill off.</p><p>Cover with aluminum foil when ready to bake and bake for 20-25 minutes with foil on.</p><p>Take foil off and back for another 20-25 minutes, until the toast is slightly brown on the edges and the eggs mixture has set up.</p><p>Cool slightly and serve with whipped cream or maple syrup.</p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-23979172945230990542021-01-13T15:45:00.004-08:002021-01-13T15:45:29.794-08:00German Chocolate Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9KegvBjee7M9iCRv5tALGl8uy8ctQERjjeOe1qCMw7QFHRyeP2BltrmxwamJeuarQBKOUDPxHmNCltfNENlF9LpjDN_Q6fbVwNEn_s96V2D9p0wg0ZoxQHffgZ94stIURS6x5XiPOSs/s2026/DSC_1108.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1807" data-original-width="2026" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9KegvBjee7M9iCRv5tALGl8uy8ctQERjjeOe1qCMw7QFHRyeP2BltrmxwamJeuarQBKOUDPxHmNCltfNENlF9LpjDN_Q6fbVwNEn_s96V2D9p0wg0ZoxQHffgZ94stIURS6x5XiPOSs/w400-h356/DSC_1108.jpg" width="400" /></a></div><br /><p></p><p>Recipe for cake taken from cake platter purchased at thrift/antique store . There is no manufacturer's mark on platter, hence no attribution. I have edited recipe for clarity of instruction but no change in ingredients or process. <a href="https://docs.google.com/document/d/1iapr5hwqWeHxrmYLtQiyZajCmU1BPzwVgQEgbil9jTg/edit?usp=sharing" target="_blank">Link to print copy available on Google Docs.</a></p><h3 style="text-align: left;">Ingredients</h3><p>1/2 cup boiling water </p><p>1-4 oz bar of sweet cooking chocolate</p><p>1 cup butter softened</p><p>2 cups sugar</p><p>4 egg yolks</p><p>1 tsp. vanilla</p><p>2 1/2 cups cake flour</p><p>1 tsp. baking soda</p><p>1/2 tsp. salt</p><p>1 cup buttermilk (I "made" buttermilk by adding 1 tsp. lemon juice to regular milk and let set for 5-8 minutes.)</p><p>4 egg whites, stiffy beaten </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDIEpf_ZXr3hzlajVKUYrUMczJT4JDRIn-Nv4SuZDnNoPxGVLLQJSNFf7yckUrve6vvZRyAiIQIrpPuE9Kfcs1cLyGLgw-R8lpelatyBWX8m1kbqrPlO78mT0Lu9ojL5zpn-6ZWE0Usg/s2048/DSC_1104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1748" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDIEpf_ZXr3hzlajVKUYrUMczJT4JDRIn-Nv4SuZDnNoPxGVLLQJSNFf7yckUrve6vvZRyAiIQIrpPuE9Kfcs1cLyGLgw-R8lpelatyBWX8m1kbqrPlO78mT0Lu9ojL5zpn-6ZWE0Usg/w171-h200/DSC_1104.jpg" width="171" /></a></div><h3 style="text-align: left;">Directions</h3><p>In a small bowl, pour boiling water over broken chocolate bar. Stir until melted. Cool.</p><p>In large mixer bowl, cream butter and sugar until light and fluffy (I used my Kitchenaid mixer.)</p><p>Add egg yolks (yolks only) one at a time. Beat well after each addition. Keep egg whites in separate bowl. </p><p>On low speed, mix in melted chocolate and vanilla. Scrape sides of bowl frequently.</p><p>Mix cake flour, soda and salt in separate bowl. Alternating flour mix with buttermilk, add them to mixing bowl and blend well after each addition. Again, scrape sides of bowl frequently.</p><p>Once basic batter is well blended and fluffy, beat egg whites in separate bowl until stiff peaks form.</p><p>Add beaten egg whites to batter and fold gently until all the whites have been incorporated into batter.</p><p>Divide batter into three 8 x 1 1/2" greased cake pans. Line bottom of pan with waxed paper. (Use bottom of pan as a template to trace shape of pan bottom on waxed paper. Cut out and place in bottom of pan.)</p><p>(I had only two 9" cake pans but once the batter rose, they were full to almost overflowing.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYerifw6lyuAfpxO8GgeaYgpfkj5T9PWlO4bOHP8t9eEIMaGVjQ7-jYgTl282nM1x-yZF0O8RAXsQfoC17FDs0PYvo8W1883v-K25layncfmjKktStuASXLQ2tFjAoqHavH5gWJfdAzg/s2048/DSC_1102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="2048" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYerifw6lyuAfpxO8GgeaYgpfkj5T9PWlO4bOHP8t9eEIMaGVjQ7-jYgTl282nM1x-yZF0O8RAXsQfoC17FDs0PYvo8W1883v-K25layncfmjKktStuASXLQ2tFjAoqHavH5gWJfdAzg/w320-h252/DSC_1102.jpg" width="320" /></a></div><br /><p><br /></p><p>Bake in preheated 350 degree oven 30-35 minutes. Cool completely and top with frosting.</p><h3 style="text-align: left;">Frosting recipe:</h3><h4 style="text-align: left;">Ingredients:</h4><p>1 cup evaporated milk</p><p>1 cup sugar</p><p>3 egg yolks</p><p>1/2 cup butter</p><p>2 tsp. vanilla</p><p>2 1/2 cups flaked coconut</p><p>1 cup chopped pecans</p><h3 style="text-align: left;">Directions:</h3><p>Combine milk, sugar, egg yolks, butter and vanilla in medium saucepan. </p><p>Cook over medium heat until thick, stirring constantly.</p><p>Once thick, add coconut and pecans. Blend until spreadable. </p><p>(I added about 1/2 more coconut to make it a bit thicker.)</p><p>Spread half of the frosting on first layer, top only. Remaining frosting on top of subsequent layers, top only. </p><p><br /></p><p><br /></p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-50774621206476934132021-01-13T15:14:00.000-08:002021-01-13T15:14:32.947-08:00Skillet Taco Rice<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIct5NB2w_OHy_KXEpC88ji9snkESRb9JlPYZmXEtboNeTLy9eHxClUoxvoDq9obwcdBW9248zxfBrMwPsC7yEB7ZeS2Hc_fRcJWvsueq_tfSM6mYeenY809KCES5Uvbo6BL6r3ZMRhVU/s2675/DSC_9215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1707" data-original-width="2675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIct5NB2w_OHy_KXEpC88ji9snkESRb9JlPYZmXEtboNeTLy9eHxClUoxvoDq9obwcdBW9248zxfBrMwPsC7yEB7ZeS2Hc_fRcJWvsueq_tfSM6mYeenY809KCES5Uvbo6BL6r3ZMRhVU/s320/DSC_9215.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Wanting to make a hearty taco salad, I created this version of taco rice. Can be a stand alone but it was great on a bed of lettuce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1j8TWbMr1jfdNeB1I-RwVubybB4r8qirVMuojIN3LItM/edit?usp=sharing">Print Copy on Google Doc Link</a></div><h3 style="clear: both; text-align: left;">Ingredients</h3><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. olive oil</div><div class="separator" style="clear: both; text-align: left;">1 lb. ground beef</div><div class="separator" style="clear: both; text-align: left;">1 medium onion, diced</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 pkg. taco seasoning</div><div class="separator" style="clear: both; text-align: left;">1 cup rice</div><div class="separator" style="clear: both; text-align: left;">2 cups chicken broth (or vegetable broth)</div><div class="separator" style="clear: both; text-align: left;">1 14.5 oz can diced tomatoes with juice</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. cumin</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. Worcestershire sauce</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h4 style="clear: both; text-align: left;">Optional Toppings:</h4><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Shredded cheese</div><div class="separator" style="clear: both; text-align: left;">Green onion</div><div class="separator" style="clear: both; text-align: left;">Fresh tomatoes</div><div class="separator" style="clear: both; text-align: left;">Sour cream</div><div class="separator" style="clear: both; text-align: left;">Salsa</div><div class="separator" style="clear: both; text-align: left;">Lettuce</div><div class="separator" style="clear: both; text-align: left;">Lime juice</div><div class="separator" style="clear: both; text-align: left;">Cilantro</div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;"><br />Directions:</h3><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat olive oil in large skillet over medium high heat (Skillet needs to have a lid.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add ground beef. Brown until no longer pink. Turn heat to medium and add onion. Saute a few minutes and then add garlic and stir for 30 seconds to a minute more.</div><div class="separator" style="clear: both; text-align: left;">Crumble beef as it cooks. Drain excess fat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stir in taco seasoning. Blend well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stir in rice, chicken broth, tomatoes and remaining seasonings. Blend well.</div><div class="separator" style="clear: both; text-align: left;">Bring to a boil over medium high heat.</div><div class="separator" style="clear: both; text-align: left;">Cover with lid and reduce heat to a simmer.</div><div class="separator" style="clear: both; text-align: left;">Simmer until rice is thoroughly cooked about 16-18 minutes.</div><div class="separator" style="clear: both; text-align: left;">Stir occasionally.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove from heat when done. Top with desired toppings</div><div class="separator" style="clear: both; text-align: left;">Serve immediately. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can also add shredded cheese to the finished skillet, cover and let cheese melt a few minutes before serving.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-11163642617184290162020-11-26T10:58:00.003-08:002020-11-26T10:59:40.799-08:00Bourbon Maple Glazed Apple Bars<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1YMNc_sSfc5LhV5lyQfLPTqOaTmcxcDDifoYjCyx_IvkKsP6-JaMSlviQZ4EvUpoTB-I2QdZbOqHcecF9Fukj4VOFU-SmqYP7O-MmyYqZk6U7LmGtTBOEc-2RZXiVz2jionx-pJtfMs/s2048/DSC_9152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1YMNc_sSfc5LhV5lyQfLPTqOaTmcxcDDifoYjCyx_IvkKsP6-JaMSlviQZ4EvUpoTB-I2QdZbOqHcecF9Fukj4VOFU-SmqYP7O-MmyYqZk6U7LmGtTBOEc-2RZXiVz2jionx-pJtfMs/s320/DSC_9152.jpg" /></a></div>Too many apples, became a great excuse try a recipe and modify it so that I could use bourbon in the maple glaze and a bigger pan. These are very sweet. <a href="https://docs.google.com/document/d/1J06lyCh-_uhSgXBEW2COwySiGGh9c9lNFgR3ylEP5MA/edit?usp=sharing" target="_blank">For print copy on Google Docs, click here.</a><p></p><p><br /></p><h3 style="text-align: left;">Ingredients for the Apple Filling:</h3><p>2 large apples finely chopped</p><p>2 Tbsp. brown sugar</p><p>1 tsp. vanilla </p><p>1 tsp. cinnamon</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxSXqZdmWkC7BWNdx_YsTOe7sMVs4pDU-yMDSsQVoZ6kdj2yH46FuyT5maMC6TiDO1e5GKGVrEQUlwYtMVddI486xGFdG7Xs432rhIcaFBXQNldLpmS_IuUWnelg4bpgjlmTSJZyNG1c/s2048/DSC_9148.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxSXqZdmWkC7BWNdx_YsTOe7sMVs4pDU-yMDSsQVoZ6kdj2yH46FuyT5maMC6TiDO1e5GKGVrEQUlwYtMVddI486xGFdG7Xs432rhIcaFBXQNldLpmS_IuUWnelg4bpgjlmTSJZyNG1c/s320/DSC_9148.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Ingredients for the Apple Bars</h3><p>2 cups flour, all-purpose</p><p>1 tsp. baking soda</p><p>1 cup butter, softened</p><p>1/4 cup sugar</p><p>1 cup light brown sugar</p><p>2 large eggs</p><p>1 tsp. vanilla</p><p>1 tsp. cinnamon</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNMX8g9_NK_TzxbNj8kbyaPuXqRN7qXeB44mem8aNNVZoLCic6OsdgcYpqBzMrZ2Anl220smiwyMoKSxrybL9s3jpV-IeBP6851gOI6EL0lRPJsltqijtJV1AX6CZQfHiQUTHx9t58jY/s2048/DSC_9149.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNMX8g9_NK_TzxbNj8kbyaPuXqRN7qXeB44mem8aNNVZoLCic6OsdgcYpqBzMrZ2Anl220smiwyMoKSxrybL9s3jpV-IeBP6851gOI6EL0lRPJsltqijtJV1AX6CZQfHiQUTHx9t58jY/s320/DSC_9149.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><h4 style="text-align: left;">Ingredients for the Bourbon Maple Glaze</h4><p>2 Tbsp. butter, melted</p><p>1/4 cup maple sytrup</p><p>3/4 to 1 cup powdered sugar</p><p>1 Tbsp. bourbon</p><p>1/8 tsp. cinnamon</p><p>Instructions:</p><p>Preheat oven to 350 degrees and spray an 13" x 9" pan with cooking spray.</p><p>Apple filling: Mix all ingredients in a medium sauce pan. Cook apple filling ingredients on medium heat for about 3-4 minutes. Set aside and let cool.</p><h4 style="text-align: left;">Bars:</h4><p>Cream butter until light and fluffy</p><p>Add brown and granulated sugar and mix well until combined with the butter.</p><p>Add eggs, one at a time, beating well after each egg.</p><p>In a separate bowl, mix flour, baking powder, and cinnamon together.</p><p>Add flour to wet ingredients, in several batches and stir until combined.</p><p>Using a little more than half of this very thick dough, smear it on the bottom of the prepared baking pan. This is the hardest part. The remainder of the dough will be dropped on top of the apple filling.</p><p>Once you manage to cover the bottom of the baking pan with the dough, gently spread the apple filling mix on top and apply evenly. </p><p>Dollop the remainder of the dough on top of the apple filling. It won't cover it completely but do the best you can to evenly apply dough dollops.</p><p>Bake for 30-40 minutes depending on your oven until the dough is a nice golden brown. Cake tester should come out clean. </p><p>Remove from oven and let cool.</p><p><br /></p><h3 style="text-align: left;">Bourbon Maple Glaze</h3><p>While the bars are baking, place the butter, maple syrup, bourbon and cinnamon in a small glass bowl on top the stove so that the ingredients melt and blend together. Don't let it get too hot.</p><p>When ready to apply glaze to bars, blend in the powdered sugar and whisk by hand until fluffy. You may need more powdered sugar or less. Aim for glaze consistency, not too runny, not too thick.</p><p>Allow to cool slightly so glaze can thicken (5-10 minutes).</p><p>Pour over cooled bars and allow glaze to set.</p><p>Cut and serve. (Best served warm. Heat cut bar slightly in microwave.)</p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-27397073627850701502020-11-21T16:17:00.003-08:002020-11-21T16:18:28.178-08:00Pork Roast Spinach Roll<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqf4Euo7rIpxj5dJw02BOs5RoZqbTY7YGx-kI233NSz908DdayOigwwYT4AmDVDAzXLU-YEAxwkbbsP5Lc6T00tDaO18ls9u5snGpKBZA_fbPHYbh5xnOi8OtDijZJCZXYvsDB4m5IDE/s1343/DSC_9011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1337" data-original-width="1343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqf4Euo7rIpxj5dJw02BOs5RoZqbTY7YGx-kI233NSz908DdayOigwwYT4AmDVDAzXLU-YEAxwkbbsP5Lc6T00tDaO18ls9u5snGpKBZA_fbPHYbh5xnOi8OtDijZJCZXYvsDB4m5IDE/s320/DSC_9011.jpg" width="320" /></a></div><br /> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7B0mp3wAsB_FyWLJfKSLxb9JAgSuBcja1lecjQd_TD6nAwZ_f5lPGlqTdfY3ImtfYOTTx8I0iYdd2VBr5SCrSkyl3DcG7En6vjlh_d-17egOgHfA7h7oQM8TP5uZBZbk_EJKqEarN678/s1671/DSC_9014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="1671" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7B0mp3wAsB_FyWLJfKSLxb9JAgSuBcja1lecjQd_TD6nAwZ_f5lPGlqTdfY3ImtfYOTTx8I0iYdd2VBr5SCrSkyl3DcG7En6vjlh_d-17egOgHfA7h7oQM8TP5uZBZbk_EJKqEarN678/s320/DSC_9014.jpg" width="320" /></a></div><p><br /></p>Needing to keep our grocery costs low, I seek out the least expensive cuts of meat. Pork roasts are great in the crock pot, seasoned for tacos or barbecue pork sandwiches but I wanted something new. I often cook without a recipe so I'm doing my best to estimate portions and what I used. Apologies to those who live in the world of exact. <p></p><p><i>My food accomplice, Andy was happy to assist. I had a few frustrating moments, since I hadn't done this before and flattening the meat was a challenge. Andy, finally used the back of a big knife to tenderize and break up the meat. I had a hammer wrapped in plastic. His method was the winner.</i></p><p> </p><h3 style="text-align: left;">Ingredients</h3><p>1 1 1/2 lb. pork roast</p><p>1 1/2 cup chopped frozen spinach, defrosted</p><p>4 cloves, garlic minced</p><p>1/3 cup onion, diced</p><p>1-2 tsp. kosher salt</p><p>1/3-1/2 cup Parmesan cheese shredded</p><p>1 Tbsp. Monterey Steak Seasoning Use any seasoning you like. I wanted to empty the jar.)</p><p><br /></p><h3 style="text-align: left;">Directions</h3><p>Preheat oven to 350 degrees.</p><p>Cut or butterfly the meat into as flat a shape as you can. </p><p><i><b>This isn't necessarily easy and a lot depends on the cut of meat and how much marbling or fat runs through it. Do the best you can to flatten the meat, so you can spread filling on the meat and then roll it up.</b></i></p><p>Our flattening was far from perfect but it worked in the end. Sometimes, it's great not to sweat the details.</p><p>Mix the spinach, cheese, garlic, onions and seasonings together in a separate bowl. Spread over flattened meat.</p><p>Use cotton string to tie the finished roll together.</p><p>Sear the meat in a hot skillet and brown the sides.</p><p>Once seared, place meat in hot oven in oven proof pan or dutch oven. Bake until done. (<i>Ours took about 45 minutes.)</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujlF91ICWteEqr0mppbYh1Wy1vnERfORNoJ9bGoagyAN78gIixNlv7us3XcDaHL2cSESRYxuCyu7gUK2ju29r0EJ8-1M21AbV-grH2KxcOJc7aMFj6oF_c0elGmj8Zg2Jzv5fCo6YVWQ/s2048/DSC_9016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujlF91ICWteEqr0mppbYh1Wy1vnERfORNoJ9bGoagyAN78gIixNlv7us3XcDaHL2cSESRYxuCyu7gUK2ju29r0EJ8-1M21AbV-grH2KxcOJc7aMFj6oF_c0elGmj8Zg2Jzv5fCo6YVWQ/s320/DSC_9016.jpg" width="320" /></a></div><br />Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-28122799579431315482020-11-20T10:11:00.000-08:002020-11-20T10:11:15.378-08:00Stuffed Pepper Skillet Supper<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzwtRjwPB150B2fL7wz5HYv4JoWYRCYdFgcatKBqNifkTsG7fgGeAic_plJ4uwaqs3sNbaIjpY2v_ucbjehLF-bC_nVYH0T4Wy3DKrInJUVszgXXy-yPiBtPNfe9m_ZX3bHw1a41cFNM/s2048/DSC_8146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1289" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzwtRjwPB150B2fL7wz5HYv4JoWYRCYdFgcatKBqNifkTsG7fgGeAic_plJ4uwaqs3sNbaIjpY2v_ucbjehLF-bC_nVYH0T4Wy3DKrInJUVszgXXy-yPiBtPNfe9m_ZX3bHw1a41cFNM/s320/DSC_8146.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: center;">Stuffed Pepper Skillet Supper</h2><div>Link to print copy on Google Documents found <a href="https://docs.google.com/document/d/1dekPoUCf_LLSsNY1DuJ1Gmo2eWmqkob9YX3mvKQhw1U/edit?usp=sharing">here.</a></div><br /><p></p><p>Since whole peppers cost more right now, I bought a less expensive bag of peppers to use as for a modified stuffed pepper skillet dish. I added the tomato sauce & water to turn my normal stuffed pepper recipe into a casserole of sorts. While the appearance of the finished dish leaves a bit to be desired in appearance, we all liked it and served it in three different ways. It would look better with little red peppers...</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1. Catsup and tabasco sauce, sour cream.</p><p>2. Worcestershire and sour cream</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>3. As a dip for tortilla chips.</p></blockquote><h3 style="text-align: left;">Ingredients:</h3><p>1 lb. ground beef</p><p>1 1/2 cups rice, cooked</p><p>1/2 c. onion, diced</p><p>2-3 cloves, garlic, minced</p><p>8-small assorted peppers, cut in have and seeds removed. </p><p><i>(You could also use Serrano chiles or even jalapenos if you want this spicy.)</i></p><p>1 Tbsp. balsamic vinegar</p><p>1 Tbsp. brown sugar</p><p>1 Tbsp. chili powder</p><p>3/4 tsp. cumin</p><p>1/2 tsp. cinnamon</p><p>1/2 tsp. salt</p><p>1/4 tsp. pepper</p><p>1-8 oz can tomato sauce</p><p>1 cup water</p><p>2 Tbsp. worcestershire sauce.</p><h3 style="text-align: left;">Directions:</h3><p>Brown ground beef in preheated deep skillet over med. high heat.</p><p>When meat is almost brown, add onion, stuffed peppers, turn heat to medium and cook for several minutes, stirring frequently.</p><p>Add garlic, cook for 30 seconds to a min more.</p><p>Add balsamic vinegar and seasonings. Stir well, Add rice, breaking up any clumps and blending well. Add tomato sauce and water, lower to a slow simmer and cook for another 10-15 minutes depending on how well you want the peppers done. You may need to add more liquid so watch, closely.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-MDgp_6nbjSUqPaSg_zDWgMY7BfctAudr2Pfp_aB0V1u72j6_vcc3BRab3gmeH_Xb0vmvJq9jYTQwbrK4cA-U0WDjkhwQ36bS_eOFm3FHuzuOtC4ShsQGCb_RARk2sbVY8OLyjyM-ks/s2048/DSC_8148.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1824" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-MDgp_6nbjSUqPaSg_zDWgMY7BfctAudr2Pfp_aB0V1u72j6_vcc3BRab3gmeH_Xb0vmvJq9jYTQwbrK4cA-U0WDjkhwQ36bS_eOFm3FHuzuOtC4ShsQGCb_RARk2sbVY8OLyjyM-ks/s320/DSC_8148.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDBOTpXeaR1ntG1ATscd7CBFP7rNf80D9__E0czlmEhG5vgM3-QXlk_1aHffCHD5xrgbu2kav_n72Y1jMS2a-M4etRc_lSa4YrjeAK_K_hjE0-Ysr48EyMQmH89XvCKD9wv34STeRB2k/s2048/DSC_8152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1273" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDBOTpXeaR1ntG1ATscd7CBFP7rNf80D9__E0czlmEhG5vgM3-QXlk_1aHffCHD5xrgbu2kav_n72Y1jMS2a-M4etRc_lSa4YrjeAK_K_hjE0-Ysr48EyMQmH89XvCKD9wv34STeRB2k/s320/DSC_8152.jpg" width="320" /></a></div><br /><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-71710792190534857372020-11-07T16:14:00.002-08:002020-11-07T16:14:34.399-08:00Pumpkin Delight<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN5T8J-gxwm7hvorazcvhvCUFwL1dKzIsg2_CjToFbsqc6Y7di4_r6v1Dn5e3-bsH1gzxCeocCE1QY9MVTfNjBazVA8loHeVX8TVL9RSHIllIMy_NfBT4UZ-wrHBUf-il2S3z3-eVL1w/s2048/DSC_8005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN5T8J-gxwm7hvorazcvhvCUFwL1dKzIsg2_CjToFbsqc6Y7di4_r6v1Dn5e3-bsH1gzxCeocCE1QY9MVTfNjBazVA8loHeVX8TVL9RSHIllIMy_NfBT4UZ-wrHBUf-il2S3z3-eVL1w/s320/DSC_8005.jpg" width="320" /></a></div>This filled a 9" x 13" baking dish, was a delicious autumn dessert and could be dressed up to look fancy with the right whipped cream tool. I cut the pecans from the crust since they were $4 for the smallest bag but they would taste great so I'm leaving the option in the recipe below.<div>Click here for: <a href="https://docs.google.com/document/d/1rAi6lDQdjpo-6g4UQb_HFXnFxh--Pt_CtxG7D4j1ZK4/edit?usp=sharing" target="_blank">print copy of this recipe on Google Docs</a><br /><p></p><div><br /></div><h4 style="text-align: left;">Ingredients:</h4><div>1 1/2 c. flour </div><div>3/4 c. butter, softened</div><div>1 c. pecans, chopped (optional)</div><div>8 oz cream cheese, softened</div><div>1 c. powdered sugar</div><div>3 cups whipped topping divided</div><div>2 1/2 c. milk</div><div>2 pkgs vanilla instant pudding mix (3-4 oz size)</div><div>15 oz. can pumpkin puree</div><div>1 tsp. pumpkin pie spice</div><div><br /></div><h4 style="text-align: left;">Instructions:</h4><div><br /></div><div>Crust layer: </div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div>Mix flour and 1/2 butter together (If you want to add chopped pecans add them now.)</div><div>Press into a 9" x 13" pan, that has been sprayed with cooking oil/spray. Bake for 15-20 minutes at 350 degrees. Let cool. </div></blockquote><div></div><div><br /></div><div>Cream cheese layer:</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;">Blend softened cream cheese and powdered sugar. Add 1 cup whipped topping and blend well. Smooth over cooled crust. (Used electric mixer to add in blending each layer 2 and 3.)</div></blockquote><div>Top layer:</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div>Mix milk, pudding mixes, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth.</div><div>Spread over top of cream cheese layer. </div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div> </div></blockquote><div>You can add a layer 4 of pretty whipped cream dollops or designs and of course sprinkle additional pecans on top.</div><div><br /></div><div>Chill and serve. The top layer doesn't won't get solid. It will retain a pudding consistency.</div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-35652115153834409812020-10-21T12:14:00.001-07:002020-10-21T12:14:05.047-07:00Apple Cinnamon Stovetop Oatmeal<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWajIrHQpK6ESxiCyoelzQyMUUjN-QqV8Kku2zoj6hafSN6Cxk13_ByjXuiSZpIjBY-YotIBRSY89tguht_0kQz9B9vVQOZpheHmeFlqxI7M_x0WX5SDjsrN7Eo2Ulg_uq91DR3FaZo7w/s2048/DSC_6692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWajIrHQpK6ESxiCyoelzQyMUUjN-QqV8Kku2zoj6hafSN6Cxk13_ByjXuiSZpIjBY-YotIBRSY89tguht_0kQz9B9vVQOZpheHmeFlqxI7M_x0WX5SDjsrN7Eo2Ulg_uq91DR3FaZo7w/s320/DSC_6692.jpg" width="320" /></a></div><br /><p>I like oatmeal. I like oatmeal with fruit and cinnamon even better. It took me a long time to figure out how easy it is to improve a pot of oatmeal. You can add nuts, seeds, dried fruit. . .change the spices.</p><p style="text-align: center;"><a href="https://docs.google.com/document/d/1cyLHbJWKtIpqLp2IWTGQ2yKPxW4VBEHkhOr4UqXsV54/edit?usp=sharing" target="_blank">Print copy on Google Docs</a></p><h2 style="text-align: center;">Apple Cinnamon Stovetop Oatmeal</h2><h3 style="text-align: left;">Ingredients</h3><p>1 medium apple, diced.</p><p>1 1/4 cup old-fashioned oats </p><p><i>(You can use quick oats. I like the extra crunch and use old-fashioned like quick.i.e. same cooking time. I like oatmeal with character not super mushy.)</i></p><p>1 tsp. cinnamon -- could also use pumpkin pie spice or add a pinch of nutmeg. . .</p><p>dash of salt</p><p>2 cups water.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq7OmXZVAxtyCWvMIozk4m6fB1TIHuE2eg-ADS2szFlZoK573X0HGt7FdZ4XpmZi2LccKacxevIR3zwUsVhVQpeT6j8dl18aW8XJx1I7Z3mwn3x-FmZcddCl-vDCmPvWgS7tZlpdku9Y/s2048/DSC_6686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1992" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq7OmXZVAxtyCWvMIozk4m6fB1TIHuE2eg-ADS2szFlZoK573X0HGt7FdZ4XpmZi2LccKacxevIR3zwUsVhVQpeT6j8dl18aW8XJx1I7Z3mwn3x-FmZcddCl-vDCmPvWgS7tZlpdku9Y/s320/DSC_6686.jpg" /></a></div><h3 style="text-align: left;">Instructions:</h3><p></p><p>Dice apple, set aside.</p><p>Bring water to boil.</p><p>As it heats add cinnamon, apple, salt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsQYWE0-W3clgX3kflLZ6gSnUq86DNJ4wc-mPjh5n0ln_SgcDEVbcriRXHN7ZK99khyphenhyphenmF1PxIovkuHNKCyMVvu28uuC2JOBl9mGNxhuGMwRSBGFxAbY6BpRsfRJgDY_7NHnoxqMIcnoo/s1954/DSC_6689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1767" data-original-width="1954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsQYWE0-W3clgX3kflLZ6gSnUq86DNJ4wc-mPjh5n0ln_SgcDEVbcriRXHN7ZK99khyphenhyphenmF1PxIovkuHNKCyMVvu28uuC2JOBl9mGNxhuGMwRSBGFxAbY6BpRsfRJgDY_7NHnoxqMIcnoo/s320/DSC_6689.jpg" width="320" /></a></div><br /><p><br /></p><p>Bring to boil, add oats.</p><p>Boil about 1 minute.</p><p>Cover saucepan and let set a few minutes for water to absorb.</p><p>Stir and serve.</p><p>Makes about 4 servings.</p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-2928811580651547942020-10-20T14:52:00.003-07:002020-10-20T17:48:46.641-07:00Chicken Pot Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPiK6Y-TwCFhyphenhyphenxamAwSzbT0RrnLtY10PLfSZp7eztuOZF59j_7mD9GJgBV5aoM8hKTkyJWByNEnvznnjNHNVoM317ssPPGnimeG0wCK1BCwxUgdmNrhXTLfzJNg_x4VZPwNEbONHY_wQ/s2048/DSC_6496.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPiK6Y-TwCFhyphenhyphenxamAwSzbT0RrnLtY10PLfSZp7eztuOZF59j_7mD9GJgBV5aoM8hKTkyJWByNEnvznnjNHNVoM317ssPPGnimeG0wCK1BCwxUgdmNrhXTLfzJNg_x4VZPwNEbONHY_wQ/s320/DSC_6496.jpg" width="320" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfnSAuZRBJKqZV0w29zSvpXiOtwOgh-suRX6MGsaGb3nxEbdgipvk_hnkLdr_b341KBnYy_65AxqFuz4vf8_TnDo1MyHTj-ntqbEgaD4M2rnDWiTri3EnMPA-xGb0Ud_eg1vISxnxUBc/s2048/DSC_6497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfnSAuZRBJKqZV0w29zSvpXiOtwOgh-suRX6MGsaGb3nxEbdgipvk_hnkLdr_b341KBnYy_65AxqFuz4vf8_TnDo1MyHTj-ntqbEgaD4M2rnDWiTri3EnMPA-xGb0Ud_eg1vISxnxUBc/s320/DSC_6497.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I'm a messy cook and my finished products typically have a rustic look. No perfect-looking pie crust here. I managed to drop butter on a hot burner and dusted the kitchen with flour and bits of pie dough during the making of this recipe but it was really good and worth the mess. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1ybDDL6oQZIozDRUhH2wcxlGAYQ-teehXNpqgMxYcFtU/edit?usp=sharing" style="text-align: center;">For a print copy of this recipe via Google Docs</a> click this link. </div><h3 style="clear: both; text-align: left;">Ingredients:</h3><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Unbaked pie crusts (top & bottom) store bought or homemade.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>Note: When I make pie crust from scratch, I always chill the flour mix with the shortening in the refrigerator for several hours and then use ice cold water when making the crust. It always makes a nicer, flakier crust. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">3 med. chicken breasts, cooked and cut into bite-size chunks</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup carrot, diced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup celery, diced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup onion, diced</div><div class="separator" style="clear: both; text-align: left;">1 cup peas, frozen</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/3 cup butter</div><div class="separator" style="clear: both; text-align: left;">1/3 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp. dried sage</div><div class="separator" style="clear: both; text-align: left;">1/4-1/2 tsp dried red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. ground pepper</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 3/4 cup chicken broth</div><div class="separator" style="clear: both; text-align: left;">2/3 cup milk</div><h3 style="clear: both; text-align: left;"><b><br /></b><b>Directions</b></h3><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 425 degrees.</div><div class="separator" style="clear: both; text-align: left;">Line 10" pie pan with one of the unbaked pie crusts.</div><div class="separator" style="clear: both; text-align: left;">Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prepare chicken, cook and cut into bite-size pieces. Set aside or leave in pan. </div><div class="separator" style="clear: both; text-align: left;">In same pan, saute onion, celery, carrots, for several minutes, until onions are translucent.</div><div class="separator" style="clear: both; text-align: left;">Add, frozen peas and cook for several minutes more on medium high heat, stirring frequently.</div><div class="separator" style="clear: both; text-align: left;">Add garlic and saute for another 30 seconds or so.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place chicken and vegetables in unbaked pie crust.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Next, the sauce...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place flour, salt, sage, red pepper flakes and ground pepper in small bowl and set aside.</div><div class="separator" style="clear: both; text-align: left;">Have the chicken broth and milk measured ready to go.</div><div class="separator" style="clear: both; text-align: left;">Melt butter in same pan over medium heat.</div><div class="separator" style="clear: both; text-align: left;">When melted add, flour and seasonings and still constantly.</div><div class="separator" style="clear: both; text-align: left;">When lumps are dissolved and you've "browned" or cooked the flour mix for at least a minute, slowly add the chicken broth and milk, stirring constantly over medium heat.</div><div class="separator" style="clear: both; text-align: left;">Cook for several minutes stirring constantly, you can bring it to a slow simmer.</div><div class="separator" style="clear: both; text-align: left;">If it gets too thick add a bit more milk.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4D76cnFB3WwEQBm-6KzxjIwwOyrnP8ixt4O_wcT5wyIYabRjGDEkIIPJqsbSqbk2cEAaoCm65h-z5Qko5ugI37NwXpN1o-gbyhqJTjTf821Ic272f_akWWA49CDBCHuky8rHPSaGY-s/s2048/DSC_6492.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4D76cnFB3WwEQBm-6KzxjIwwOyrnP8ixt4O_wcT5wyIYabRjGDEkIIPJqsbSqbk2cEAaoCm65h-z5Qko5ugI37NwXpN1o-gbyhqJTjTf821Ic272f_akWWA49CDBCHuky8rHPSaGY-s/s320/DSC_6492.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Once you've got a nice sauce/gravy, pour it over chicken and veggies in pie crust.</div><div class="separator" style="clear: both; text-align: left;">Go slow and cut into veggie/chix mix with a knife to help the sauce blend down into the pie.</div><div class="separator" style="clear: both; text-align: left;">Cover with remaining pie crust. Crimp edges and be sure to make several steam holes or cuts into top crust.</div><div class="separator" style="clear: both; text-align: left;">Place on cookie sheet or baking pan, lined with foil to help with clean up.</div><div class="separator" style="clear: both; text-align: left;">Bake in over for 30-35 minutes.</div><div class="separator" style="clear: both; text-align: left;">When crust is golden brown and pie looks down, remove from oven and let set for about 10 minutes before cutting.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>This made a hearty six portion meal. </i></div><div class="separator" style="clear: both; text-align: left;"><i>We saved half for tonight.</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><br /><p></p><br /><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-89653691771312732842020-10-11T09:34:00.001-07:002020-10-11T09:34:27.304-07:00Carol's Pizza Pasta<p> Since "there is no new thing under the sun" there are other recipes for pasta with pizza flavors. This one was an experiment and a dinner we enjoyed. Printable copy of recipe can be found here: <a href="https://docs.google.com/document/d/12hbEXLtYXxcYrYRVHa3ieWxqZdxQ0plgBKyBfOV2X-k/edit?usp=sharing" target="_blank">Print copy of Pizza Pasta</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT088iUY6XqqpUy8x2qQj2SvNjgSmaTBcVkjpVT_izcVsji1huCYSA57HqSLiGNzGq43QrXPj3lE1rg_18dmRoZpElaXAu7UYfAPfMtON_GLybQaGaFHP8KhFVJAIEO0r9Mm8q-6FHlQ/s2048/DSC_5564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT088iUY6XqqpUy8x2qQj2SvNjgSmaTBcVkjpVT_izcVsji1huCYSA57HqSLiGNzGq43QrXPj3lE1rg_18dmRoZpElaXAu7UYfAPfMtON_GLybQaGaFHP8KhFVJAIEO0r9Mm8q-6FHlQ/s320/DSC_5564.jpg" /></a></div><br /><p><br /></p><p>Preheat oven to 350 degrees. You'll be using a 9" x 11" casserole baking dish.</p><p><b>Ingredients:</b></p><p>1 16-oz box rotini </p><p>3 oz. pepperoni slices cut into strips</p><p>1 lb. ground sweet Italian sausage</p><p>1/2 medium onion, diced</p><p>3 cloves garlic, minced</p><p>1-6oz. can tomato sauce</p><p>1- 14oz. can diced tomatoes</p><p>1 Tbsp. Italian Seasoning, dried</p><p>1 Tbsp. sugar</p><p>1/2 tsp. salt</p><p>1 1/2 Tbsp. Worcestershire sauce</p><p>2-3 cups Mozzarella, shredded</p><p>Sliced olives. . small can or large can to taste</p><p><br /></p><p><b>Instructions</b></p><p>Cook noodles in large pot of boiling water until al dente</p><p>Blend can of tomatoes, tomato sauce, Italian Seasoning, sugar, salt, and Worcestershire in blender.</p><p>Brown Italian sausage in deep skillet when meat is browned, add onions and garlic and saute until translucent. Stir frequently. </p><p>Add tomato sauce mix and sliced pepperoni and olives. Simmer for 5-10 minutes.</p><p>Drain noodles. Place back in same pot and toss with meat sauce. Add a cup of mozzarella cheese and stir well.</p><p>Fill 9" x 11" casserole dish with noodle mixture. Cover top with 1-2 cups Mozzarella depending on preference.</p><p>Bake for 25-30 minutes or until cheese on top is browned and bubbly.</p><p>Serve with freshly grated parmesan cheese.</p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-22614582042575170832020-10-10T18:21:00.005-07:002020-10-11T09:39:59.870-07:00Amish Apple/Pear Fritter Bread<p> Original recipe posted on <i>Homemade Recipes</i> Facebook Group. Recipe revised and rewritten.</p><p style="text-align: center;"><i><span style="color: red;">This one's for you, DD!</span></i></p><p style="text-align: center;"><b>Link to print copy of this recipe can be found here:</b><i style="color: red;"> </i><a href="https://docs.google.com/document/d/1ayZ05qzwmSEtZhya_Wo45QGI2nYhtz8ojnNv3u2amEI/edit?usp=sharing" style="color: red; font-style: italic;">Print copy of recipe</a></p><h3 style="text-align: left;"><i><b>Step One</b></i></h3><p style="text-align: left;">Preheat oven to 350 degrees.</p><p style="text-align: left;">Grease 9" loaf pan, bottom and sides.</p><p style="text-align: left;">Dice 3-4 apples and or pears or 1 1/2 cup of fruit, set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsugtQkh3bAcu2rQ5B7Er4lSNMUcR_Nev23Hn1HRGbJ21xKCTDWlH6blZn5tfDVXBSGVQM43QItKW30XMLnsWh6G0v402gCWPgI35m-xC1-taQmNEnR5clcDn-ybqThDgmpj1OGP01nIc/s2048/DSC_5549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsugtQkh3bAcu2rQ5B7Er4lSNMUcR_Nev23Hn1HRGbJ21xKCTDWlH6blZn5tfDVXBSGVQM43QItKW30XMLnsWh6G0v402gCWPgI35m-xC1-taQmNEnR5clcDn-ybqThDgmpj1OGP01nIc/s320/DSC_5549.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;"><span><i>Step Two</i></span></h3><p>1/3 cup brown sugar</p><p>1 tsp. ground cinnamon, I doubled this. We love cinnamon!</p><p style="text-align: center;"><b>Mix the sugar with ground cinnamon in separate bowl and set aside.</b></p><h3 style="text-align: left;"><b><i>Step Three</i></b></h3><p>1/2 cup butter, softened</p><p>2/3 cup granulated sugar</p><p>2 eggs</p><p>2 tsp. vanilla extract</p><p style="text-align: center;"><b>With butter softened but not melted, blend in the granulated sugar until it is one smooth mass.</b></p><p style="text-align: center;"><b>Add eggs and vanilla, blend well until smooth.</b></p><h3 style="text-align: left;"><b><i>Step Three</i></b></h3><p>1 1/2 cups all purpose flour</p><p>2 tsp. baking powder</p><p>1/4 tsp. salt</p><p style="text-align: center;"><b>Place flour, baking powder and salt in flour sifter that is sitting on wax paper. Sift into other ingredients, including the small amount that filtered through sifter onto wax paper. Mix well.</b></p><p style="text-align: left;">1/2 cup milk</p><p style="text-align: center;"><b>Add, the milk, blend carefully at first, then more vigorously (I'm really messy). Blend until smooth.</b></p><h3 style="text-align: left;"><b><i>Step Four</i></b></h3><p>1 1/2 -- cups diced apples or pears <i>(I used a bit more due to having an over ripe pear.)</i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8lmKBIkgSclLdPamFdmcBoGojiJEJjxkzVZAO0wHk8v551KqjHfXLfj6IS3OHf3t5mGmykxwXSg83HwHoM8Berd9CpXNjN2dnlHUqUA7DX2G8ejABqD8mqFZxLNiODZYFcKuvX6WXyk/s2048/DSC_5536.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1273" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8lmKBIkgSclLdPamFdmcBoGojiJEJjxkzVZAO0wHk8v551KqjHfXLfj6IS3OHf3t5mGmykxwXSg83HwHoM8Berd9CpXNjN2dnlHUqUA7DX2G8ejABqD8mqFZxLNiODZYFcKuvX6WXyk/s320/DSC_5536.jpg" width="320" /></a></div><br /><i><br /></i><p></p><p style="text-align: center;"><b>Pour half the batter into prepared loaf pan.</b></p><p style="text-align: center;"><b>Layer half the fruit on top batter and half the brown sugar cinnamon mix.</b></p><p style="text-align: center;"><b>Pour remaining batter on top of previous layers, top with remaining fruit and brown sugar mix.</b></p><p style="text-align: center;"><b>Bake for 60-70 minutes until done.</b></p><p style="text-align: center;"><b><br /></b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq44YkbGwTCMAFrPLuZHk-SjgVvb_gtvmYhpyC2kN8Q6msKYUUA6b7Trsz_pUmkp7jsK7dU8sqhjVgLekgJxwFmsFgufgVOfSDUCEVDmgg1vfE3_uyqadDLCtkfhGijqxa2SOu-HkGA5s/s2048/DSC_5543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq44YkbGwTCMAFrPLuZHk-SjgVvb_gtvmYhpyC2kN8Q6msKYUUA6b7Trsz_pUmkp7jsK7dU8sqhjVgLekgJxwFmsFgufgVOfSDUCEVDmgg1vfE3_uyqadDLCtkfhGijqxa2SOu-HkGA5s/s320/DSC_5543.jpg" width="320" /></a></div><br /><b><br /></b><p></p><h3 style="text-align: left;"><b><i>Step Five</i></b></h3><p style="text-align: left;">Serve and enjoy!</p><p style="text-align: center;">Original recipe had a powdered sugar glaze for over the top and it would look great. I'm going without to cut a bit of the sugar and make it easier for the fruit taste to come through. I also added ripe pears to the fruit. Original just had apples.</p><p style="text-align: center;"><br /></p><p style="text-align: center;">Taste test! We ate half the loaf when </p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-17596529270230532382020-10-10T09:37:00.002-07:002020-10-10T09:37:12.809-07:00Bartlett Pear Pie<p>High on a hill, a large, old pear tree dominated the corner of the orchard on my grandparents' farm. On a sunny summer day, I could see the world from there. My fondest memories are rooted on that farm. When the end of summer saw the ripening of pears, I'd often compete with the yellow jackets for the nicest, ripest fruit. During those years, my mother contributed a special pear pie recipe to the church cookbook. I still have that cookbook and I still make that pear pie. Have to share again.</p><p><br /></p><p>Print copy of recipe can be accessed via this link <a href="https://docs.google.com/document/d/1P0MmdBPhlPnmkARlmfueG6S3G5xSKUqobcE0QqsfD5U/edit?usp=sharing" target="_blank">Pear Pie Recipe</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMaWgz17wDTMf_6ASbIg_TWAXf4qQZD4wvQJAM5rpS6jiAKEWooiOsiOi5BU04R7f5h8ZRo0-cJnOdki4wXZfqdKTU8ttDA5JS2TrIjAKu-TqrX2W3PrSMpUuXHcSVc_JKS-jI8UpIK8/s2048/DSC_5297.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMaWgz17wDTMf_6ASbIg_TWAXf4qQZD4wvQJAM5rpS6jiAKEWooiOsiOi5BU04R7f5h8ZRo0-cJnOdki4wXZfqdKTU8ttDA5JS2TrIjAKu-TqrX2W3PrSMpUuXHcSVc_JKS-jI8UpIK8/s320/DSC_5297.jpg" width="320" /></a></div><br /><p>PEAR PIE --</p><p>Heat oven to 450 degrees <i>(You will turn down to 350 after 10 minutes of baking.)</i></p><p><b>Combine:</b></p><p>Unbaked pie crust (bottom layer only. Store bought or homemade) </p><p>1/4 cup butter, chilled</p><p>1 cup sugar</p><p>1/2 cup flour</p><p>1 tsp. cinnamon (original had 1/2 tsp.)</p><p>5-6 ripe Bartlett Pears, sliced</p><p>Blend the dry ingredients, add the butter cutting it up into smaller chunks over the dry mix.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXips1vCMwLz0yvbltZ7TqyJjt-sWq1Qr_wjRdOh0N2VNQsKWl3K5lJlv9msiyrNq8JANXsW_AAkObNBMN5p25KdkZWq2t4q5cnbTWul-uHtGaCXMoFraxJAeJIwLXbIXD_-a9RsulB4A/s2048/DSC_5300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1412" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXips1vCMwLz0yvbltZ7TqyJjt-sWq1Qr_wjRdOh0N2VNQsKWl3K5lJlv9msiyrNq8JANXsW_AAkObNBMN5p25KdkZWq2t4q5cnbTWul-uHtGaCXMoFraxJAeJIwLXbIXD_-a9RsulB4A/s320/DSC_5300.jpg" width="320" /></a></div><br /><p><br /></p><p>Use a pastry blender or two forks to make a crumbly mixture. The butter should be evenly distributed and about the size of a pea or smaller.</p><p>Put half the crumble mixture in the bottom of an unbaked pie crust.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhBkD9d2Gy5H4OqcYlLiU5qBOkxClVoOR2lkZg36OrLRRd6AAFXSalhGR-Hs3QXUb0KUNe5Cr5O639t3yKk8OpnxfVCvK5JomlzD6hW0Tgz1Nky4daGbS7rVADTRo9oHgEpu9aV0j1aE/s2048/DSC_5304.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhBkD9d2Gy5H4OqcYlLiU5qBOkxClVoOR2lkZg36OrLRRd6AAFXSalhGR-Hs3QXUb0KUNe5Cr5O639t3yKk8OpnxfVCvK5JomlzD6hW0Tgz1Nky4daGbS7rVADTRo9oHgEpu9aV0j1aE/s320/DSC_5304.jpg" width="320" /></a></div><div><br /></div>Top crumble mixture with sliced pears.<div>Finally add remaining crumble mix on top. . <i>(If the pears are really ripe and juicy, don't use all the sugar crumble mix. I used about a 1/4 of what was left this last time and it was perfect.)</i></div><div><br /></div><div>Place pie on cookie sheet that has been covered with aluminum foil.</div><div><br /></div><div>Bake for 10 minutes at 450 degrees, then turn down to 350 and bake for another 40 minutes or until top is a nice crunchy golden brown.</div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6EZyRCvbReFvt3hMNFWQ8QAxJbayBCfUGqQEqX6iN45SokXyVLRq19t0n01m3WmVtpS9t7Qo17GY4cJCwJvLqGlzqJkdtxA2wLODaUrkc6LeBNT0WRL4FyrUOIIjBm6rY7wCT2TLKow/s2048/DSC_5335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6EZyRCvbReFvt3hMNFWQ8QAxJbayBCfUGqQEqX6iN45SokXyVLRq19t0n01m3WmVtpS9t7Qo17GY4cJCwJvLqGlzqJkdtxA2wLODaUrkc6LeBNT0WRL4FyrUOIIjBm6rY7wCT2TLKow/s320/DSC_5335.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDskQuqh1z9AcSqmUsAL0AzRwJbXwrasE39hkZZwn2uP3IJE9gnS4zRRQ02hFt34FSV1oxQYOPdS31cE4yuJE9OugocIwILyo3UcLSn5A3kZWkxiOr3BHLf2ukBEfPIDXq86NcWYYQC7k/s2048/DSC_5312.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1762" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDskQuqh1z9AcSqmUsAL0AzRwJbXwrasE39hkZZwn2uP3IJE9gnS4zRRQ02hFt34FSV1oxQYOPdS31cE4yuJE9OugocIwILyo3UcLSn5A3kZWkxiOr3BHLf2ukBEfPIDXq86NcWYYQC7k/s320/DSC_5312.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p>Original parish cookbook and myrtle wood rolling pin made by great uncle, Arnold.</p><p><br /></p></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-81759774462007524952020-10-06T14:11:00.006-07:002020-10-06T14:13:02.158-07:00Western Fusion Ramen<p>We're big fans of Tabieats, a Youtube channel that reviews Japanese food and restaurants in Japan primarily around Tokyo. They also create some great cooking videos and Satoshi is an amazing cook. We took one of his recipes for Shoyu Ramen and modified it to blend more with my western palate. It turned out so well that we plan on making the broth in advance and freeze it for a quick lunch or dinner defrost.</p><p>I'm going to try a link to google docs to a print copy. It may not work. I'm learning. . .<a href="https://docs.google.com/document/d/14WlaNP4dvs9PGougH_Q3bHwfb0l5mSdicnWhnhuvAJA/edit?usp=sharing" target="_blank">Link to print copy of this recipe.</a></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UNIjdXWCyMa8FwcQhf1T55eUXmlyQNIQ6pZC3j8AwUYguQV6hGvJhCzj6ruUOApNNZT94p_TR5EzRmkn9e1fBo2CkK6kJalEJdYfjgNQZFGyYmcKhYL6sPpt6_rAyYh3L02E-jd1D30/s2048/DSC_5079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UNIjdXWCyMa8FwcQhf1T55eUXmlyQNIQ6pZC3j8AwUYguQV6hGvJhCzj6ruUOApNNZT94p_TR5EzRmkn9e1fBo2CkK6kJalEJdYfjgNQZFGyYmcKhYL6sPpt6_rAyYh3L02E-jd1D30/s320/DSC_5079.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;"><b>Western Fusion Ramen</b></span></p><p><b>4 cups chicken broth</b> (I use a powder to reconstitute a broth)</p><p><b>1 cup water</b></p><p><b>3/4 cup green onion, sliced</b></p><p><b>Fresh ginger, minced (About an 1 1/2" length.) Diced into small pieces, use a garlic press to smash ginger and extract some of the juice which you will also add to broth. </b></p><p><b>3 cloves garlic, minced</b></p><p><b>1/4 cup soy sauce</b></p><p><b>1/2 tsp. red pepper flakes.</b></p><p><b>1 heaping Tbsp. miso paste</b></p><p><i>Miso is a paste made of soybeans. I found this at my local Asian market but they often sell in large supermarkets as well. It gives Japanese broths/soups that distinctive umami flavor. You could make this recipe without it but it will less of a complex Asian flavor.</i></p><p><b>1 cup of chopped baby bok choy</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh14nNGOfpGmm1_duQb2hVERTjqsM1K5AYXjtNW4cRcBRVOoaqpRPkPvfU2wMFZahGmn89aKGrI62hoGiR94LhmFC1x_bwvvhK4WzhiFoeHiZyrszbzkLFeOqaJxEUdtkR30_0-ekR8D8/s2048/DSC_5074.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1539" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh14nNGOfpGmm1_duQb2hVERTjqsM1K5AYXjtNW4cRcBRVOoaqpRPkPvfU2wMFZahGmn89aKGrI62hoGiR94LhmFC1x_bwvvhK4WzhiFoeHiZyrszbzkLFeOqaJxEUdtkR30_0-ekR8D8/s320/DSC_5074.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><b>1 10-16 oz package semi-cooked ramen noodles </b></p><p><i>We used noodles for yakisoba that were semi-cooked and found at local chain supermarket along with tofu etc. (I'll double-check the size of the package.) Could also use popular ramen brand dried noodles just leave out seasoning packet. Cook dried ramen noodles separately or "freshen" fresh noodles in boiling water for a few minutes. See below.</i></p><p><b>For garnishing ramen </b></p><p><i>These are according to individual taste. . . add, change or omit.</i></p><p><b>Extra green onion sliced.</b></p><p><b>Bean sprouts</b></p><p><b>Japanese cucumber -- sliced thinly </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoSzrIE4qKq84OY4cyI2J25lh2Os_AcbQ0YA6UqoqT8utUZNrC9J7hBi0NjL-DG88LOl08yE5D22c3EmmQcMY9tQBenziDyRPQSLE-EK4EfX0LBZF2PJexO26m6l04E5iEC7zs4_zag/s2048/DSC_5075.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1711" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoSzrIE4qKq84OY4cyI2J25lh2Os_AcbQ0YA6UqoqT8utUZNrC9J7hBi0NjL-DG88LOl08yE5D22c3EmmQcMY9tQBenziDyRPQSLE-EK4EfX0LBZF2PJexO26m6l04E5iEC7zs4_zag/s320/DSC_5075.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><b>Kamaboko, sliced thinly</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUE8V6RS9JH7NPLeL9HPTS5WPLS8l1XBj_OehMYBRLPyZDdOKaBjA96SLy10m0uhiY2X1Yr2fj6ue0wWlBWeNW6wylA-D8cZabe0EPlOZH3aY_Q35Hcnv7OBBhmcYuxGY-zaGthHxjcM/s2510/DSC_5076.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1253" data-original-width="2510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUE8V6RS9JH7NPLeL9HPTS5WPLS8l1XBj_OehMYBRLPyZDdOKaBjA96SLy10m0uhiY2X1Yr2fj6ue0wWlBWeNW6wylA-D8cZabe0EPlOZH3aY_Q35Hcnv7OBBhmcYuxGY-zaGthHxjcM/s320/DSC_5076.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNIpeE1FPl2-JZmttgeSr6rLYLAshO9yDxgR8qDPU76DiqMMzE4K6lXqle_DUGi3SfyQNV0hH0IJ_TljLeGoL4I9zqqCpyOVMrF2KguDLEFRhY_upRDqPO1o_yY7hLjqLO29mJwj-KAk/s2566/DSC_5077.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="2566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNIpeE1FPl2-JZmttgeSr6rLYLAshO9yDxgR8qDPU76DiqMMzE4K6lXqle_DUGi3SfyQNV0hH0IJ_TljLeGoL4I9zqqCpyOVMrF2KguDLEFRhY_upRDqPO1o_yY7hLjqLO29mJwj-KAk/s320/DSC_5077.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELKXH26NEwIRwBbdzWjMZGdMgoeQyTceQnYmCYdLZoJ0Xm5Bu-lU_2E3Cm-zUdCQZQtKMiVruphxCMSVWR9zd5mMH83VbjIFjAiOjKp1u8QdYAAEL3kWTHvUcDpbOP04FhLYa9jPBGwg/s1778/DSC_5078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1023" data-original-width="1778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELKXH26NEwIRwBbdzWjMZGdMgoeQyTceQnYmCYdLZoJ0Xm5Bu-lU_2E3Cm-zUdCQZQtKMiVruphxCMSVWR9zd5mMH83VbjIFjAiOjKp1u8QdYAAEL3kWTHvUcDpbOP04FhLYa9jPBGwg/s320/DSC_5078.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><i>Kamaboko-- Japanese Fish cake -- This is harder to find at the local supermarket. You can use cooked, chicken. . .rotisserie chicken, tofu, shredded cooked beef. . . </i></p><p><i>NOTE: Kamaboko is typically found in small log form, often pink/white. It is a bit salty and has a smooth, slightly chewy texture. It hints of a fish taste but is not pungent or fishy. Often used as a garnish for ramen and in sushi.</i></p><p><b>Prepare the broth</b></p><p><b>I</b>n deep saucepan or soup pot, heat a Tbsp. or two of olive oil over medium high heat. Add onion, ginger and garlic.</p><p>Lightly saute, 3/4 cup green onion, ginger with juice and minced garlic. Stir so it doesn't burn. . . about 1 minute. </p><p>Add chicken broth and water, soy sauce, and red pepper flakes. Bring to gentle boil, then turn to an easy simmer. </p><p>Using a larger soup ladle, place the heaping tablespoon of miso in the ladle. Lower ladle into the broth so the liquid begins to fill the ladle but don't release the miso. Using a small mixing spoon or small whisk blend the miso and the broth <b>in the ladle</b> to get it to dissolve. As it dissolves, let it gradually enter the rest of the broth. (Miso can be a bit gritty and leave a bit of a residue in the bottom of the broth, so you want to dissolve it as well as possible using this method. </p><p>Once miso has been dissolved, let broth simmer for 7-10 minutes.</p><p>Add chopped bok choy, stir and let simmer another few minutes, depending on the size of the bok choy cuts and how crisp or tender you might wish them to be.</p><p><b>At the same time, before serving: </b>Cook the ramen noodles in a separate pot of water until tender. </p><p>To Serve: In soup bowl/ramen bowls, ladle in broth, add desired amount of ramen and then garnish with the vegetables, etc you've already prepared and serve. </p><p><br /></p><p><br /></p><p> </p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-13145758998660003902020-09-26T13:47:00.002-07:002020-09-26T13:47:48.069-07:00Cinnamon Peach Crepes<p>There haven't been many fresh peaches in the store this year. Growing up, my great uncles had a peach orchard along the Santiam river. They will always be the best peaches I've ever eaten. For these crepes, I pick up a 2-3 lb. bag of frozen peaches at our local grocery discount store. They aren't' the same but can be flavored enough to taste good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNRmvlsv-iz20lfUFV3KEx16XvCd0eLVNCmuGgaamcb3GcH6W9nES2fLW7oBXeoD6n_qif8xfOdsee8Ux7yFAFLtxmzYRIkJMc8LF0c5Obb27Sb01PTx4F45mujFgG6bTbJT0OuiY9X0/s1749/DSC_3877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1749" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNRmvlsv-iz20lfUFV3KEx16XvCd0eLVNCmuGgaamcb3GcH6W9nES2fLW7oBXeoD6n_qif8xfOdsee8Ux7yFAFLtxmzYRIkJMc8LF0c5Obb27Sb01PTx4F45mujFgG6bTbJT0OuiY9X0/s320/DSC_3877.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;">To thicken frozen peaches...or any fruit. . .taste as you go. Add sugar or more cornstarch if needed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Peaches</div><div class="separator" style="clear: both; text-align: left;">sugar</div><div class="separator" style="clear: both; text-align: left;">water</div><div class="separator" style="clear: both; text-align: left;">dash of salt</div><div class="separator" style="clear: both; text-align: left;">Cornstarch</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Thickening fruit is easy but it can take a bit of practice to get the flavor and the consistency right. Fresh ripe fruit may need less sugar and more cornstarch. It makes a great topping for pancakes or ice cream or. . . </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place frozen peaches in large saucepan.</div><div class="separator" style="clear: both; text-align: left;">2-3 lb. bag. . . </div><div class="separator" style="clear: both; text-align: left;">Add 1/2 -3/4 cup sugar (I keep the sugar content a bit lower on purpose. Adjust to your taste)</div><div class="separator" style="clear: both; text-align: left;">Add 1/2-1 cup water.</div><div class="separator" style="clear: both; text-align: left;">Cover and heat on medium heat.</div><div class="separator" style="clear: both; text-align: left;">Check often and stir occasionally.</div><div class="separator" style="clear: both; text-align: left;">When defrosted and fruit is soften, add</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt.</div><div class="separator" style="clear: both; text-align: left;">Mix 2-3 Tbsp. cornstarch with cold water in a small cup.</div><div class="separator" style="clear: both; text-align: left;">Stir until cornstarch mixture is smooth.</div><div class="separator" style="clear: both; text-align: left;">Pour into hot fruit, turn temp to medium and stir constantly.</div><div class="separator" style="clear: both; text-align: left;">Bring to a boil and let boil until sauce thickens and becomes clearer and shinier. (You'll see the difference.) </div><div class="separator" style="clear: both; text-align: left;">Take off heat cover and let set.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TFEKQn3ns3Kp1GLqpIPTywdFLQNCTZbP9SkiZPliDM2lN0D-7pPsy1KkpEc11aLNSkM-2dZuugLWX9r1sUNuPYYkKeqSFJbTCOHX2IXpOLUNYPWnziAuwkBVWNZSvr47OH7Uz-DVFXY/s2048/DSC_3873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TFEKQn3ns3Kp1GLqpIPTywdFLQNCTZbP9SkiZPliDM2lN0D-7pPsy1KkpEc11aLNSkM-2dZuugLWX9r1sUNuPYYkKeqSFJbTCOHX2IXpOLUNYPWnziAuwkBVWNZSvr47OH7Uz-DVFXY/s320/DSC_3873.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h2 style="clear: both; text-align: left;">Crepes</h2><div style="clear: both; text-align: left;">Basic crepe recipe taken from <b>Betty Crocker's Cookbook</b> 1986 printing (138). I changed recipe format and added cinnamon. Love this version of Betty Crocker's Cookbook. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cinnamon (This will make the crepes darker in color. If you want light pretty crepes, leave out the cinnamon.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix above ingredients in bowl.</div><div class="separator" style="clear: both; text-align: left;">Stir in ingredients below:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cups milk</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. melted butter or margarine</div><div class="separator" style="clear: both; text-align: left;">1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix the batter with a hand mixer until smooth. We're very fond of the old-fashioned hand beater, partially seen here. If you can find one in good shape, they are great to have on hand.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgJ6fS8rnzUi2e0jaUbgIfAvH0KCfOShXhpNnHD0X5RiKNRO1Qn7ZOaNSWybYyPZBV1ozojDKeBe2ylQ2v0oOZYrBxATN95hwI0OuONojgSIP4mXIH4CNOTUgO0l0OkeeP_aqAhPGqro/s2048/DSC_3874.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1522" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgJ6fS8rnzUi2e0jaUbgIfAvH0KCfOShXhpNnHD0X5RiKNRO1Qn7ZOaNSWybYyPZBV1ozojDKeBe2ylQ2v0oOZYrBxATN95hwI0OuONojgSIP4mXIH4CNOTUgO0l0OkeeP_aqAhPGqro/s320/DSC_3874.jpg" width="320" /></a></div><div><br /></div>Lightly butter a 6-8" skillet. <div><br /><div>Let it get hot. Pour about 1/2 cup into skillet and tilt skillet until it covers entire skillet bottom.<br /><div>Heat over medium heat until bubbly.</div><div>When edges start to curl. . . use spatula to flip. The second side goes faster and just needs about 1 minute to finish.</div><div>(Husband is my crepe maker and helped write the above.) 👨😀</div><div><br /></div><div>Stack finished crepes using waxed paper between them. </div><div><br /></div><div>I nab them as soon as they are finished, fill and fold. 1/3 to 1/2 cup thicken fruit is usually plenty</div><div>We serve with whipped cream or Frozen Cream topping and maple syrup.</div><div><br /></div><div>We also usually have bacon. . . the crepes are a great excuse for bacon.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p></div></div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-42036181641652422362020-09-24T16:06:00.000-07:002020-09-24T16:06:32.344-07:00Fruit & Oat Breakfast Muffins<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1357" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6emN_yK1hKa9zpZpIc1Ud5ZiqWNckA106uhewuztHoQcVXLGC81V-hxqw6xz-oOB14RwUaizuTCfsGDXSUtu7_1x4Hj4piYJL9XB1TEX5KPvzrLdqRanC-ngV7LhyphenhyphenFU5xI5pUtAjsvXQ/s320/DSC_3589.jpg" style="text-align: left;" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX4HX3Yww-maXsqnZPgt31bqExcJYxkHvaEl6RbLC6S1H4JEFpgYGokGxxMwMZwSZzVVO6NlgWi6Swawjhm_Qr2tXFFcjcO1qWNV-nmQmusDV2Ft2km9Y9Bh0DrPPu7hiOc31sWVQSZA/s2591/DSC_3593.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1214" data-original-width="2591" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX4HX3Yww-maXsqnZPgt31bqExcJYxkHvaEl6RbLC6S1H4JEFpgYGokGxxMwMZwSZzVVO6NlgWi6Swawjhm_Qr2tXFFcjcO1qWNV-nmQmusDV2Ft2km9Y9Bh0DrPPu7hiOc31sWVQSZA/s320/DSC_3593.jpg" width="320" /></a></div><br />Recently, I picked up a cookbook at the Dollar Tree with "Fresh" ingredients. Some of the food photos within the "Fresh" cookbook look like a combo of road tar and sawdust. I'm just not ready to be that healthy but I do want to cook healthier. This is the compromise. <p></p><p>This recipe is loosely based on one included in that book. Of course, I've made significant changes but it is still on the healthier side. Instead of white flour, you can substitute wheat.</p><p>Makes about 1 dozen regular size muffins. </p><p><b>Ingredients:</b></p><p><b>Dry</b></p><p>1 1/2 cups all purpose flour</p><p>2 1/3 cups rolled oats</p><p>1 tsp. baking powder</p><p>1 tsp. ground cinnamon</p><p>1 tsp. salt</p><p>1/2 cup brown sugar, packed </p><p>_____________________________</p><p><b>Wet</b></p><p>2 bananas mashed</p><p>2 large eggs, separated</p><p>1 cup milk</p><p>3 Tbsp. canola oil</p><p>1 tsp. vanilla</p><p>1 cup blueberries (I only had about 1/2 cup on hand and that worked just fine.</p><p><br /></p><p><b>Directions:</b></p><p><b><br /></b></p><p>Mix the dry ingredients in a deep bowl. Stir well.</p><p>Make a well in the center of dry ingredients.</p><p>In a separate bowl mix the banana, egg yolks (save the whites in a separate bowl), milk, oil and vanilla.</p><p>Once mixed, pour in well and stir into dry ingredients until things are blended. Don't over mix.</p><p>Whip the egg whites until soft peaks form and blend into muffin mix along with the blueberries. Again, don't over stir but do blend the ingredients. </p><p>Spray muffin tin with non-stick spray or line with cupcake liners and fill each muffin cup almost to the top. (These are dense and don't raise much. They will even settle a bit if there are leftovers for the next day.)</p><p>Bake for 25-30 minutes in a 350 degree oven.</p><p>Remove when done and let sit for about ten minutes before removing from pans.</p><p>(I didn't fill my batch up to the top and ended up with extra batter. I got another dozen mini muffins!) Store leftovers in the refrigerator if they are around more than a day. </p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-47653179305143879362020-09-21T19:19:00.000-07:002020-09-21T19:19:49.713-07:00Skillet Salisbury Steak w/Mushroom Gravy<p>Yesterday, my husband and I were watching Bobby Flay "recreate" the old Swanson's TV dinner Salisbury Steak. Inspired to try our own version, we modified and "expanded" the yield of plain ground beef with low fat ground turkey. Here's what we had for dinner--comfort food and not all that high in fat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ATlT7-s8XKDPq5iqHhAohpPoUvAZ2yNyzNuBfNps8thVoL0ldexOZeZwFvOo6R82IjEZuzcE6WqAih2BrmFy0ztTz-3p4v9k34TiTQd8Uej7fCvoWqmuMbXNJsfHrO-ph0up2iZvjkI/s2048/DSC_3599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ATlT7-s8XKDPq5iqHhAohpPoUvAZ2yNyzNuBfNps8thVoL0ldexOZeZwFvOo6R82IjEZuzcE6WqAih2BrmFy0ztTz-3p4v9k34TiTQd8Uej7fCvoWqmuMbXNJsfHrO-ph0up2iZvjkI/s320/DSC_3599.jpg" width="320" /></a></div><br /><p><br /></p><p><b>Ingredients For the "Salisbury Steak" </b></p><p>1 lb. lean ground beef</p><p>1 lb. lean ground turkey</p><p>1 cup onion, diced</p><p>1 egg</p><p>2-3 Tbsp. Worcestershire sauce</p><p>Salt & pepper to taste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh80NEOQ3O3YrepBSZ_VBzzDAORAS-1gSY2AO3Kl8QzRAkUZNJYk50G8XPXpdRxdcsXbnagvTSLBl_jlw1uLzUCFuZZ1uqFoALXUEObdAnFxGge_8D0w_yll8VpMgTGLIZgXMegKuGNw/s2048/DSC_3597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh80NEOQ3O3YrepBSZ_VBzzDAORAS-1gSY2AO3Kl8QzRAkUZNJYk50G8XPXpdRxdcsXbnagvTSLBl_jlw1uLzUCFuZZ1uqFoALXUEObdAnFxGge_8D0w_yll8VpMgTGLIZgXMegKuGNw/s320/DSC_3597.jpg" width="320" /></a></div><br /><p><br /></p><p><b>"Steak" Directions</b></p><p>Mix <b>all ingredients</b> in large bowl, using your hands to blend well. (Don't blend too much.) If meat isn't holding together you can try another egg or a splash of milk. Form patties. (We had 8 quarter lb. patties.)</p><p>In a deep skillet, heat several Tbsp. Olive oil on medium high heat. If grilling, temperature about 350 degrees. (The meat is lean so it's going to stick without oil.)</p><p>Once meat is done, remove from pan and set aside. If there are charred bits in the skillet, you can removed them or leave them in the gravy. </p><p><b>Mushroom Gravy Ingredients:</b></p><p>2 Tbsp. butter</p><p>1/3 cup flour</p><p>1/4 lb. fresh white mushrooms. . . about six or seven large mushrooms. (You can substitute 2-4 oz. canned mushrooms)</p><p>2 cups chicken/beef broth</p><p>1 cup water (maybe a bit more)</p><p>2-3 Tbsp. Worcestershire sauce</p><p>1/4-1/2 tsp. red pepper flakes</p><p>1/4 tsp. ground black pepper.</p><p>1 package of dry brown gravy mix. </p><p>(This isn't necessary. You can easily make a gravy without it. I use it to expand the flavors and increase my yield. Watch the salt/sodium content and make sure to taste or sample as you prepare the gravy to adjust seasonings.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJbq1K_aJLdIS2DxaTs7tkYWc_O0RoZKtsOInuXe9w42bKm4CfKfsEEQuV4gjJM_-ygVO8vAVReC1DTixlHaOeAcz-O6PMC1IlcSC5ZYpkfwT3Ka_5mh8HK9NNvp55t6Xf39GMWjS6IU/s2048/DSC_3595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJbq1K_aJLdIS2DxaTs7tkYWc_O0RoZKtsOInuXe9w42bKm4CfKfsEEQuV4gjJM_-ygVO8vAVReC1DTixlHaOeAcz-O6PMC1IlcSC5ZYpkfwT3Ka_5mh8HK9NNvp55t6Xf39GMWjS6IU/s320/DSC_3595.jpg" width="320" /></a></div><br /><p><br /></p><p><b>Mushroom Gravy Directions:</b></p><p>Using the same skillet, melt the <b>butter </b>over medium heat. Once melted, <b>add flour</b> and stir continuously for at least a minute to "brown" the flour. (Necessary to transform the "yuck" of plain uncooked flour.)</p><p>Add the <b>chicken broth, Worcestershire, seasonings, dry brown gravy mix and at least 1 cup water if you're using brown gravy packet</b>. Turn to medium heat. Keep stirring with whisk to break up the roux and blend in the liquids, etc. As you slowly stir, it will also begin to thicken. Taste test time!! Adjust flavors as needed.</p><p>Toss in <b>mushrooms </b>and cook another few minutes to soften them. If using canned, drain mushrooms well before adding to gravy.</p><p>Serve gravy over patties. We had this with mashed potatoes and seasoned green beans. Can also be served over noodles or rice.</p><p>We have enough patties for a second meal but I may have to make a little extra gravy!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-63887074967170781492020-09-20T18:52:00.000-07:002020-09-20T18:52:49.230-07:00Thai-Flavored Chicken Vegetable Soup<p>A local Thai restaurant makes an amazing soup called Tom Ka. I found a basic carrot, cilantro recipe in a cookbook and added things to make it fuller and heartier. It isn't Tom Ka but we all really enjoyed the flavors. It went together in about 1/2 hour from start to finish. Some of the ingredients aren't easy to find in the general grocery store (f<i>ive-spice powder</i>) but our nearby Asian market has a great selection. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9qL8gXaCxvHHPS5IiKYi0KflmquZ_BOMZsDppUJvgY8MrfpjGXUD8DoxHGTeg7Mkjh_iCESbP1e6LMgrOavaryi7zl6h6xvypbGCPv2aKbIduv1lWTQy6hYK6WlKC74gzsU9CPF67fA/s2048/DSC_3543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9qL8gXaCxvHHPS5IiKYi0KflmquZ_BOMZsDppUJvgY8MrfpjGXUD8DoxHGTeg7Mkjh_iCESbP1e6LMgrOavaryi7zl6h6xvypbGCPv2aKbIduv1lWTQy6hYK6WlKC74gzsU9CPF67fA/s320/DSC_3543.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O3u6O3mFQOY5GrsNm2WrypkCY1te4nS3fyKI9iZmbgoIrSSGhZBTaSoInD2AQyhyphenhyphen30QpfNOGmyFNQU8s4tP60VyHzthMXRidMYqQnVKzu2Kz1Nzt3NgeSSvD0JJB3JWtAE7RrSRUG6Y/s2048/DSC_3547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O3u6O3mFQOY5GrsNm2WrypkCY1te4nS3fyKI9iZmbgoIrSSGhZBTaSoInD2AQyhyphenhyphen30QpfNOGmyFNQU8s4tP60VyHzthMXRidMYqQnVKzu2Kz1Nzt3NgeSSvD0JJB3JWtAE7RrSRUG6Y/s320/DSC_3547.jpg" width="320" /></a></div><p><b>INGREDIENTS</b></p><p>3 1/2 c. chicken stock</p><p>2 garlic cloves minced</p><p>2 dried red chili peppers (leave whole and remove before serving)</p><p>1 thumb sized piece of ginger, peeled and diced into small pieces</p><p>1/2 medium onion, diced.</p><p>2-3 medium carrots cut into thin circles</p><p>3/4 cup celery, diced</p><p>1/2 orange bell pepper, diced (red bell pepper is also fine)</p><p>1/2 cup cilantro, minced</p><p>1-14 oz can coconut milk</p><p>1-10 oz can chicken breast, diced with juice</p><p>1- 4 oz. can shitake mushrooms w/juice</p><p>4 oz. thin rice noodles.</p><p>2-3 Tbsp. soy sauce</p><p>1 Tbsp. sesame oil</p><p>1/4 tsp. ground pepper.</p><p>1/4 tsp. five spice powder. </p><p><br /></p><p><b>DIRECTIONS:</b></p><p>Prepare and dice all the vegetables. </p><p>In a nice size soup pot, add a little olive oil and saute the <b>onions, carrots and celery and whole red peppers.</b> (<i>This didn't make the soup spicy but did add flavor. I removed them before serving.) Red pepper flakes added to the soup or hot chili oil will add more spice for those that enjoy spicy.)</i></p><p>When onions are translucent, <b>add the ginger and garlic</b> and stir for another 30 seconds.</p><p><b>Add the chicken broth, can of diced chicken with juices and the can of shiitake mushrooms with liquid, add five spice powder, pepper and salt to taste. </b> <i>(I didn't add any. The broth was salty and so is the soy sauce.)</i></p><p>Bring to a boil and reduce to a simmer. Simmer about 5-8 minutes.</p><p><b>Add coconut milk, soy sauce, sesame oil. </b>Simmer for a minute or two.</p><p><b>Add rice noodles.</b> Stir well and simmer for another 3-4 minutes to soften the rice noodles.</p><p>Finally, <b>add the chopped cilantro</b>. Let simmer for about 20-30 seconds and serve.</p><p> </p><p><br /></p>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-64369242478268023382020-06-20T13:33:00.004-07:002020-06-20T13:39:02.309-07:00First Salad Roll Attempt: Photo JourneyAfter watching an old episode of Emeril making salad rolls, we gave it our first try. I'm documenting the experiment in photos only.<div><div><br /></div><div><font color="#7b1fa2" size="5">Recipe under construction.</font></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnT9cp6l6icZyhIBq1dobPQ0joWJh37g-n6znKmO7wCwczWa-enrIoEikdW3k0aVXK2Fpq1WHgtaRfz4ZuRikN2OoUGcLeImSjv3ReSCUd8oD3mUv7V7tI9XJYOsi-cYnKjw38rylIY0/s3608/DSC_9068.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2473" data-original-width="3608" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnT9cp6l6icZyhIBq1dobPQ0joWJh37g-n6znKmO7wCwczWa-enrIoEikdW3k0aVXK2Fpq1WHgtaRfz4ZuRikN2OoUGcLeImSjv3ReSCUd8oD3mUv7V7tI9XJYOsi-cYnKjw38rylIY0/w640-h438/DSC_9068.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">rice noodles</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-Sce8hjs8uxjEhYm7Cs7Idk4ZdhR_Zr-kgiZPzrjUbo91J6p8O4iRpdLAF_gVg5jlEsMWfrS6MdaFxLXNvLwyOSHcBXss9Lj3s79yGfyT7Qrm93Jzs5489NSY158F6KmqWHEIRAd7s8/s4608/DSC_9073.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7-Sce8hjs8uxjEhYm7Cs7Idk4ZdhR_Zr-kgiZPzrjUbo91J6p8O4iRpdLAF_gVg5jlEsMWfrS6MdaFxLXNvLwyOSHcBXss9Lj3s79yGfyT7Qrm93Jzs5489NSY158F6KmqWHEIRAd7s8/w400-h266/DSC_9073.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut up vegetables for filling</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dbDRvPqW8viOeFdm_BXS1Ctv36N5QU9l9f4RvfB9a8MgPegD6GMqhlLVJEaObKjfw230aMGEGm-ap-dKyAFdEtjYCsnWDqtfWOMMVoQ-nNi_g9pyl4gT3eU2yV1e5Hvx0yK95w1j0sg/s4446/DSC_9085.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2964" data-original-width="4446" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dbDRvPqW8viOeFdm_BXS1Ctv36N5QU9l9f4RvfB9a8MgPegD6GMqhlLVJEaObKjfw230aMGEGm-ap-dKyAFdEtjYCsnWDqtfWOMMVoQ-nNi_g9pyl4gT3eU2yV1e5Hvx0yK95w1j0sg/w640-h426/DSC_9085.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Peanut Sauce</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSk3vh3elYFTEP1tbStMxYCH-7SXf1fsPW4__1Jvi9fUCfsAypXyLItCEutuscUKyngQa0a7RFTrT5ZS63lwG4UMD_M2FGTd4D-c3NAP718nnpBj-GjT-INhYxX4N6m65_j3-76mJOTWM/s4608/DSC_9077.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSk3vh3elYFTEP1tbStMxYCH-7SXf1fsPW4__1Jvi9fUCfsAypXyLItCEutuscUKyngQa0a7RFTrT5ZS63lwG4UMD_M2FGTd4D-c3NAP718nnpBj-GjT-INhYxX4N6m65_j3-76mJOTWM/w400-h266/DSC_9077.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Great label on the rice papers</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIuigO0qzQNK_rWvYA1Hz8d-H0hgJQRScCFjjeI2hh9i_a167rKp93xSe9LGw8SjMLI2NE1FsR6sSjM4bpKzJwBew9Tv0yw3AN6u8cIqCFMg5xYUBtiiEyD5MvgP_9BhVYaKd40bSOkI/s4497/DSC_9079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2998" data-original-width="4497" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIuigO0qzQNK_rWvYA1Hz8d-H0hgJQRScCFjjeI2hh9i_a167rKp93xSe9LGw8SjMLI2NE1FsR6sSjM4bpKzJwBew9Tv0yw3AN6u8cIqCFMg5xYUBtiiEyD5MvgP_9BhVYaKd40bSOkI/w640-h426/DSC_9079.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Rice paper design</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhO9GNWsPTtuas1xilULgL8u2Tu1nYDbG3KpicE0pahSWfZEAZSeoZXGHI3VtCqieHmDgaBJjUkPuOo-bOtX4hyphenhyphenBpF6LzrightYEFGoaITd6Dm3JKba85GlZZxVfYjkGQN1c9kJfViBLA/s4413/DSC_9082.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4413" data-original-width="2942" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhO9GNWsPTtuas1xilULgL8u2Tu1nYDbG3KpicE0pahSWfZEAZSeoZXGHI3VtCqieHmDgaBJjUkPuOo-bOtX4hyphenhyphenBpF6LzrightYEFGoaITd6Dm3JKba85GlZZxVfYjkGQN1c9kJfViBLA/w426-h640/DSC_9082.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Before rolling we added shrimp</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyqdZSS7JdVUJ6tUTzNcSdjrebZZtfaY7Wmx9nQgBTvbVx4f1q4A34GKMTLSMbL7a20hObIPh-0fQepqpEc6W6nbqAMaq9ppbnIeQyNg7aUIZbZ3z7zc6cN4Jqhvw-0dICanURxrkvRs/s4379/DSC_9088.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2577" data-original-width="4379" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyqdZSS7JdVUJ6tUTzNcSdjrebZZtfaY7Wmx9nQgBTvbVx4f1q4A34GKMTLSMbL7a20hObIPh-0fQepqpEc6W6nbqAMaq9ppbnIeQyNg7aUIZbZ3z7zc6cN4Jqhvw-0dICanURxrkvRs/w640-h376/DSC_9088.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We really need to practice rolling but they were delicious.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-85369044023238842562020-06-11T12:25:00.002-07:002020-06-11T12:26:22.585-07:00Creamy Parmesan Spinach OrzoWe've been working toward avoiding store-bought side dishes and processed food so needing a quick homemade side dish I tried a <b>Creamy Parmesan Spinach Orzo.</b> (I also had extra spinach I needed to use.)<div><br /></div><div style="text-align: center;"><b>Creamy Parmesan Spinach Orzo</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xOqDr6t4GkYuWFGTFcygLwEl_Wkaz46zbxWFGoQOquKf_s-M2XY1nE8ejLK3d1Ny0c6pJ1YMOYl6gudaLnl4J97xAxCjWNaMNByI3SGmxQRNL4JFoLepbAmGtvCMTohW0AeO72ehSrQ/s4608/DSC_8377.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xOqDr6t4GkYuWFGTFcygLwEl_Wkaz46zbxWFGoQOquKf_s-M2XY1nE8ejLK3d1Ny0c6pJ1YMOYl6gudaLnl4J97xAxCjWNaMNByI3SGmxQRNL4JFoLepbAmGtvCMTohW0AeO72ehSrQ/s320/DSC_8377.jpg" width="320" /></a></div><div><br /></div><div style="text-align: center;"><i>This could also be a main dish with the addition or chicken or ???</i></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 Tbsp. olive oil</div><div style="text-align: left;">1/2 medium onion diced</div><div style="text-align: left;">2 cloves garlic, minced</div><div style="text-align: left;">2 1/2 cups dried orzo pasta</div><div style="text-align: left;">2 cups low-sodium chicken or vegetable broth</div><div style="text-align: left;">2 cups milk</div><div style="text-align: left;">2 cups packed fresh spinach, coarsely chopped</div><div style="text-align: left;">1/2 to 3/4 cup freshly grated, Parmesan cheese</div><div style="text-align: left;">Kosher salt</div><div style="text-align: left;">Freshly ground black pepper</div><div style="text-align: left;">(Optional 1/2 tsp. red pepper flakes)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat oil in skillet that is deep enough to hold all the ingredients and has a lid.</div><div style="text-align: left;">Saute onion over medium heat until softened.</div><div style="text-align: left;">Add garlic and orzo.</div><div style="text-align: left;">Season with salt and pepper. <i>(1/2 to 1 tsp. salt and 1/4 ground pepper is what I used.)</i></div><div style="text-align: left;">Saute another minute.</div><div style="text-align: left;">Stir in broth, milk and bring to boil.</div><div style="text-align: left;">Cover and reduce heat to a simmer. </div><div style="text-align: left;">Cook stirring occasionally until orzo is al dente and most of the liquid is absorbed.</div><div style="text-align: left;"><i>(This took about 10-12 minutes.)</i></div><div style="text-align: left;">Stir in spinach and Parmesan until spinach wilts and cheese melts.</div><div style="text-align: left;">Taste and season with more salt and pepper if necessary.</div><div style="text-align: left;">Serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>This made plenty for 3 people as a side with about 1/2 left over. Recipe could be cut in half for smaller yield.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4bGJoYK97g_WCxTWy3eFm8fi48yip_p9QR92Ifa1MslP_oZRDWMpeKGXjC4cJMJXg05edAQzlDIVahxEhxiSzGwbsTsueFAR3D3VcInVal9KSRsHvXOM2ZBGWCKQmYi9NGx-rx3mLWg/s4608/DSC_8379.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4bGJoYK97g_WCxTWy3eFm8fi48yip_p9QR92Ifa1MslP_oZRDWMpeKGXjC4cJMJXg05edAQzlDIVahxEhxiSzGwbsTsueFAR3D3VcInVal9KSRsHvXOM2ZBGWCKQmYi9NGx-rx3mLWg/s320/DSC_8379.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /><div><br /></div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0tag:blogger.com,1999:blog-2985477615032345598.post-69157058195104718982020-06-10T19:03:00.001-07:002020-06-10T19:03:26.121-07:00Pesto Tortellini SoupTrying to do a better job of using up leftovers and produce before it has to be tossed, I needed to use the last of the fresh basil purchased earlier in the week. I created a simple pesto as a base for a quick tortellini soup that had plenty of flavor.<div><br /></div><div style="text-align: center;"><font size="4">Pesto Tortellini Soup</font></div><div><br /></div><div>First the pesto. . .</div><div><div><div><br /></div><div>Pesto:</div><div><br /></div><div>1 to 1 1/2 cups fresh basil leaves</div><div>5-6 cloves garlic, peeled </div><div>1/4-1/2 cup grated parmesan cheese</div><div>Salt and pepper to taste.</div><div>1 Tbsp. olive oil.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeGyV2FyarlvJvB3RWOnNP6BjAOJuQz1cWmZzTXBHRI9_AS7PVcDBipbUnUQUlnHP5CLFRr3OGVAjk6w6QTyKxQtwj8QWIT7G_JeVunrSyBAmzXgOKW16VzM0Vm97yo0mH0ZcuoWvMaY/s2552/DSC_8365.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2552" data-original-width="2230" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeGyV2FyarlvJvB3RWOnNP6BjAOJuQz1cWmZzTXBHRI9_AS7PVcDBipbUnUQUlnHP5CLFRr3OGVAjk6w6QTyKxQtwj8QWIT7G_JeVunrSyBAmzXgOKW16VzM0Vm97yo0mH0ZcuoWvMaY/s320/DSC_8365.jpg" /></a></div><div><br /></div><div><br /></div><div>Place first 3 ingredients in small food processor.</div><div>Season with a little salt and freshly ground pepper</div><div>Blend. </div><div>As ingredients combine, drizzle olive oil into the pour spout of food processor.</div><div>Stop and scrape down sides as needed until blended. </div><div>No need for expensive pine nuts. This is part of the flavor base for the soup.</div><div>You can use store-bought pesto. . .about 2 Tbsp. should be about right.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Nt0XteO06qhuJBp0tBBy0XDdK4EbR8m31wQlTtu6ifyL5CatSSAaIl0Wj51VFZas9zAuMTqhvsEdD5iTp3sbmtq6ECLt4zoHg_nqe8-FotVOsa_rGEC2KvqvwM2_Wxzw3T4CHIR-CXM/s4608/DSC_8368.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Nt0XteO06qhuJBp0tBBy0XDdK4EbR8m31wQlTtu6ifyL5CatSSAaIl0Wj51VFZas9zAuMTqhvsEdD5iTp3sbmtq6ECLt4zoHg_nqe8-FotVOsa_rGEC2KvqvwM2_Wxzw3T4CHIR-CXM/s320/DSC_8368.jpg" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><font size="4">Soup Ingredients:</font></div><div><br /></div><div>2-3 medium carrots, chopped into bite-size pieces.</div><div>2 stalks celery, chopped into bite-size pieces</div><div>1/2 medium onion, diced</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk9AkR5K7aNkuNsZGjnGwhYEoh-5ssMpGa2fuE5eoHSIysnM0cIt9PIqdwgL5WHr3XRMJhZzUhTllrM0fYWRTspYtAsqkqWyDOm1WLlDwUVSoO8qPD9I0BuX3a3ipcqgz0P_m_92O_pY/s4106/DSC_8370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2845" data-original-width="4106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk9AkR5K7aNkuNsZGjnGwhYEoh-5ssMpGa2fuE5eoHSIysnM0cIt9PIqdwgL5WHr3XRMJhZzUhTllrM0fYWRTspYtAsqkqWyDOm1WLlDwUVSoO8qPD9I0BuX3a3ipcqgz0P_m_92O_pY/s320/DSC_8370.jpg" width="320" /></a></div><div><br /></div><div><br /></div><div>1-14.5 oz can diced tomatoes with juice</div></div><div>2 Tbsp. basil pesto</div><div>5 cups chicken broth (I used a chicken paste or powder that is reconstituted with some hot water.)</div><div>2 Tbsp. Worcestershire sauce</div><div>1 Tbsp. dry Italian Seasoning </div><div>1/2 tsp. red pepper flakes</div><div>1/4 tsp. ground black pepper</div><div>1/2 to 1 tsp. salt</div><div>1/3 cup ketchup (I didn't have any tomato sauce in the cupboard.)</div><div><br /></div><div>2 cups frozen cheese tortellini</div><div>2 cups fresh spinach.</div><div><br /></div><div>Saute the carrots, celery and onion in a few tablespoons olive oil over medium heat.</div><div>When onions are translucent, add tomatoes in juice, chicken broth, pesto, seasonings and ketchup.</div><div><br /></div><div><i>(Wait to add the tortellini and spinach.)</i></div><div><br /></div><div>Bring soup up to a boil and then turn to a steady simmer.</div><div>Simmer for 15-20 minutes.</div><div>Add tortellini, bring to a boil. . then return to a simmer. The tortellini will only take a few minutes to cook. </div><div>Add fresh spinach, stir until spinach is wilted.</div><div>Serve.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOHKWzirT-9VsQLPPkmrCaUusplwx5B29O6vpqpAMiL_gwf72iS6ZbhR97ZhSr5o0ubfwe3kBq-aAWj8vnjXdqg01Ah7ZHyVBo7r17XIwjdzKNGB8-FySh94gIkUR07yA8DaoovJWyvc/s4608/DSC_8374.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOHKWzirT-9VsQLPPkmrCaUusplwx5B29O6vpqpAMiL_gwf72iS6ZbhR97ZhSr5o0ubfwe3kBq-aAWj8vnjXdqg01Ah7ZHyVBo7r17XIwjdzKNGB8-FySh94gIkUR07yA8DaoovJWyvc/s320/DSC_8374.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div></div>Carolhttp://www.blogger.com/profile/03886095253411671126noreply@blogger.com0