tag:blogger.com,1999:blog-12044977692257879052024-02-21T05:43:57.042-08:00The Impulsive KitchenThe things that I am interested in now. What's cooking on my stove, what's growing in my garden, what's happening now.Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1204497769225787905.post-53306377350533499052024-01-02T10:34:00.000-08:002024-01-02T10:34:25.408-08:00Mike & Clark's 2023 Year-End Newsletter - ft. A Year In Us-Sies!<p> </p><p align="center" class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white; text-align: center;"><span style="color: #1d2228; font-family: Algerian; font-size: 20.0pt; mso-bidi-font-family: Arial;">Seasons
Greetings<o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><i><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">from</span></i><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;"> <b>Mike and Clark</b>!</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">First a <i>mea culpa</i> if you did not receive our
2022 Holiday letter. It was only after we started getting a fair number of them
returned to us that we realized that the city, state and zip code were missing
from some of the mailing labels we had printed. “UNABLE TO DELIVER” snarled the
hand-stamped response from the USPS. But by then daffodils were starting to
bloom so we abandoned a resend effort in favor of correcting the problem this
holiday season. If you get this, we’ve succeeded!</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">Our 2023 began with the completion of a 6-month exterior
renovation of our Richmond home, which we and our housemates and co-owners
David & Cheryl Lederle-Ensign refer to as “3 Chimneys.” We were very
pleased with the work and had only a few items remaining on the punch list when
we made our final payment in late February. A mere ten days later, however, our
contractor, Fabling Built, abruptly ceased operations leaving some 80 other
projects in various stages of “unfinished,” and whatever monies they had invested,
lost. The owner later left town in the middle of the night and is supposedly
now doing renovations in the Denver area. We feel a weird mix of horror at what
could have occurred, and relief that it didn’t happen to us, although we have
since learned that some of the subcontractors and vendors who they engaged for
work on our project were never paid by Fabling, even though we promptly paid
every Fabling invoice upon delivery so that they could “pay their people and
subs.”</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">Apart from the house, this was a year for putting down roots and
integrating into our new town through connecting with various communities of
shared interests. Clark is now performing with 3 different singing groups
(as well as serving on their boards): The Virginians (a barbershop chorus), the
Richmond Men’s Chorus and the acapella group, the Noteables. He
loves singing with all three, even if he sometimes gets the music for one group
confused that of one of the others. When you have to learn three different
arrangements of “Silent Night” for the holiday concerts, that’s bound to
happen. Our new church, St. Thomas Episcopal, has communities within
a community. We’re now in our second year making music with their
delightful church choir. Mike has become a regular volunteer at the St. Thomas
Food Pantry helping to distribute food for nearly 400 households every week.
Clark also serves on the Altar Guild, which helps keep the sanctuary pretty,
and Mike serves on the garden guild, which helps keep the church grounds
pretty. One community we hadn’t expected has formed with folks we’ve met
through Performance RVA, a nearby gym that we both joined in January. We’ve met
up for a number of art and food festivals all over the city. And Richmond has
lots of both!</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">Although our primary purpose for moving to Richmond was to
retire here, we both decided to work at least another year or two and stash a
few more bucks into ye olde retirement fund. That plan got a bit complicated in
April when Clark’s job went from being 100% remote to 75% remote and he’s now
having to work a few days a week at his company’s HQ in McLean, VA, over 100
miles from where we now live. Luckily, David and Cheryl still have
their home in Arlington, he has a place to stay when he’s up there. Mike, too,
went through an unexpected transition with his job when his company lost the
contract for the project he’d been managing for the past five years. It was a
great gig with some wonderful people, so it was hard to say goodbye to it.
Fortunately, he was able to move to another project of his company’s fairly
quickly, and although there are mountains of information he has yet to learn,
the government customer and his new colleagues seem to be nice folks and he (at
least) is still able to work 100% from home.</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">Our travels this year—though mostly to familiar places—were no
less welcome and wonderful. A weekend of Broadway shows and great museums in
New York with David and Cheryl, our annual midwinter respite in Rehoboth Beach,
DE with our dear friend David Schairer, a Chesser family reunion at a big beach
house in Gulf Shores, AL in June, a return to bucolic Afton, VA for a lovely
long weekend in August, and a reunion weekend in September with our longtime
friends Ron Bookbinder and James Fisher to attend the wedding of newer friends
Stuart Robbins and Michael Barnett. Clark’s parents, Bill and Chris, visited in
July to join us in our explorations of Richmond, and we reunited with them in
November to celebrate Thanksgiving in beautiful Highlands, NC. In October, we
traveled to Harrisonburg, VA to meet up with Mike’s sister and brother-in-law,
Katie & Bryan Bowen, and niece Jenny Bowen, for the wedding of Mike’s other
niece, Amanda Bowen, to Mike Woods. It was a beautiful celebration of a
wonderful couple and a joyous event for all!</span><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p></o:p></span></p>
<p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;">Speaking of travels, we’d love for you to drop by and see us if
you’re ever in the Richmond area. If you can’t tell, we’re in love with this
place and would welcome the chance to share it with you. Wishing you and yours
a wonderful 2024 filled with love, laughter, and fabulousness!<o:p></o:p></span></p><p class="yiv0076691385ydpbcf926d0yiv7622249569ydpc3536c9amsonormal" style="background: white;"></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSgkaOEllcpJB4qEEPcsZGfzobontKguvokqbZl9J1rltG77C6IBORnnOol41ctuzsgwlkFQptuTwPuvzkcEZXs9vIcJEJnNm0txkpe34gaLa-GFmIdZdeugoF6b1OwGPFGDWGtpGDfYbl12M2f7oNqUsLvZS47L_2fJKImn8mvvnAkfC4Pkn6z9hDYk/s315/350781464_769611904651780_3063815372086156805_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="315" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSgkaOEllcpJB4qEEPcsZGfzobontKguvokqbZl9J1rltG77C6IBORnnOol41ctuzsgwlkFQptuTwPuvzkcEZXs9vIcJEJnNm0txkpe34gaLa-GFmIdZdeugoF6b1OwGPFGDWGtpGDfYbl12M2f7oNqUsLvZS47L_2fJKImn8mvvnAkfC4Pkn6z9hDYk/w199-h199/350781464_769611904651780_3063815372086156805_n.jpg" width="199" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXInbBb5dW_SIOKrO3C0Aa7EQS_G2iwhcTYQ_mCVDJ0mnnSrLJxVC9_LS7L8Lfu8HSGn524baguqMQlMqoRXWe1dTTIxZn_DFAyi2n-uoHsEAHa3Ak6thPChajkD0Aq1ZE8BAAtSe-XhH-855Xw3mb01cwMEOxSRMbhzZEG4Knq4B9TF2CDHqWk7lwKQ/s315/405512761_10229621579139696_7105416659911849066_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="315" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXInbBb5dW_SIOKrO3C0Aa7EQS_G2iwhcTYQ_mCVDJ0mnnSrLJxVC9_LS7L8Lfu8HSGn524baguqMQlMqoRXWe1dTTIxZn_DFAyi2n-uoHsEAHa3Ak6thPChajkD0Aq1ZE8BAAtSe-XhH-855Xw3mb01cwMEOxSRMbhzZEG4Knq4B9TF2CDHqWk7lwKQ/s1600/405512761_10229621579139696_7105416659911849066_n.jpg" width="315" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgqkkzo6C8gLQX95X4GyntBzNttS1EJ05QGY6f_k0diZEP1lq61OJnwT3f51ceQT03NcFOVyXHu93qcFT47EVj8m4wV6BxqBUuylbsYK0S5nemWZv794No6IED_ArGDc53Jm_tj2TZBd8B9Ib3qmcSydtqOETVNZclMSJUgOEUbeGkTJwCbSBaPMN60M/s2048/326991909_1237108603576678_4842278202997146963_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgqkkzo6C8gLQX95X4GyntBzNttS1EJ05QGY6f_k0diZEP1lq61OJnwT3f51ceQT03NcFOVyXHu93qcFT47EVj8m4wV6BxqBUuylbsYK0S5nemWZv794No6IED_ArGDc53Jm_tj2TZBd8B9Ib3qmcSydtqOETVNZclMSJUgOEUbeGkTJwCbSBaPMN60M/w200-h150/326991909_1237108603576678_4842278202997146963_n.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #1d2228; font-family: "Arial",sans-serif; font-size: 11.0pt;"><br /></span><p></p>
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0;mso-effects-shadow-angleky:0;mso-no-proof:yes'>A Year in “Us-sies”!<o:p></o:p></span></b></p>
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</v:shape><![endif]--><!--[if !vml]--><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCmpj04h3Xbo_FQ9_W2I3FGCTqumkDsNMBl8TeBhehtsun4Jxwwa-1WvRbCMzrdVGZh0pAqv8fKbrtuyDqSTRPS8sboGXLktbXUvNrLuuFrfF7hg7i2ayvcVRDtWq7rOdNTma2Kvb281Cp1XOmUY18qGY-CCYoJ5jA6NseMJGWIJub07eZQwRVEi1phc/s315/397990977_10229537464156874_2618367056637749830_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="315" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCmpj04h3Xbo_FQ9_W2I3FGCTqumkDsNMBl8TeBhehtsun4Jxwwa-1WvRbCMzrdVGZh0pAqv8fKbrtuyDqSTRPS8sboGXLktbXUvNrLuuFrfF7hg7i2ayvcVRDtWq7rOdNTma2Kvb281Cp1XOmUY18qGY-CCYoJ5jA6NseMJGWIJub07eZQwRVEi1phc/s1600/397990977_10229537464156874_2618367056637749830_n.jpg" width="315" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChm1CmQiMLm-1UCwVeuRryYpzksWndu62MP6HFdaTketHbXbMQM9dbewdmc0Jd_Tql1aggiRjPPI8k4PCG1U92WobGNplklA40e5VlxsWffV6TzwmPAMODBhorn32hiJtEseJZa1HAjEGCbWGngadxpQ8FjvDu_BHjqTcdSMrANfiFNjIgzAbxK2y0GU/s2048/363300736_10228841335434091_1769653553608701555_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1016" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChm1CmQiMLm-1UCwVeuRryYpzksWndu62MP6HFdaTketHbXbMQM9dbewdmc0Jd_Tql1aggiRjPPI8k4PCG1U92WobGNplklA40e5VlxsWffV6TzwmPAMODBhorn32hiJtEseJZa1HAjEGCbWGngadxpQ8FjvDu_BHjqTcdSMrANfiFNjIgzAbxK2y0GU/s320/363300736_10228841335434091_1769653553608701555_n.jpg" width="159" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><span style="color: #1d2228; font-family: "Helvetica",sans-serif;"><o:p> </o:p></span><p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-52913894525768500592023-01-09T11:55:00.003-08:002023-01-09T11:55:29.932-08:00<p> </p><p><br /></p><p style="text-align: center;"><b><span style="font-size: large;">CHICKEN MEATBALL and ORZO SOUP</span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJsUZZk0VXwLtWgGaFTClS7l2m_Rk3pb9sIb_thHC-KWm_5rvCVM6TH5yo3Lbqhz8mllinow-HJAKXqzFI8Tpu4yW5v5uua-o7kAoO033hH5fV3z0oGk8mKzj5444ufxk6jnT67oo4Pv-4NSE_yesD2K1wiSDI8tS6OahJGkOYt2GUW5qK52SR33Gn" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="581" data-original-width="388" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJsUZZk0VXwLtWgGaFTClS7l2m_Rk3pb9sIb_thHC-KWm_5rvCVM6TH5yo3Lbqhz8mllinow-HJAKXqzFI8Tpu4yW5v5uua-o7kAoO033hH5fV3z0oGk8mKzj5444ufxk6jnT67oo4Pv-4NSE_yesD2K1wiSDI8tS6OahJGkOYt2GUW5qK52SR33Gn" width="160" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";">Happy 2023! It's the start of the New Year again, and we're trying to reduce our caloric intake and our waistlines. A lot happened last year. We sold our Falls Church, VA house, moved to Richmond, VA. We have had a large Richmond house restored and it's lovely, and we love our new town.</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";">All these changes meant added stress, a disregard of our exercise routines, comfort eating and drinking more than we should. I have only gained a few pounds but it's probably due not only to extra fat, but to loss of muscle mass as well. </span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><span style="color: #121212;"><span style="font-size: 18px; letter-spacing: 1.6px;"><b>So - new year, new us! I found out my company subsidizes WeightWatchers, and the monthly subscription is only about $8. I have had a lot of fun looking at different recipes on their app/website to try to get some good ideas for meals and snacks.</b></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><span style="color: #121212;"><span style="font-size: 18px; letter-spacing: 1.6px;"><b>This recipe was adapted from the website damneddelicious.net, and it's really WW friendly. One serving is only 3 points. I made a few changes, mainly added extra spice to the meatballs. I also added the spinach and cannelli beans. We had two visitors for lunch a couple weeks ago, and I added the beans and spinach to stretch the soup for additonal people. Bon Appetit!</b></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";">Adapted
from a recipe found on DamnedDelicious.net<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";">(https://damndelicious.net/2018/01/24/chicken-meatball-noodle-soup/)<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;"><b><span face=""Arial",sans-serif" style="color: #121212; font-size: 13.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman";"> </span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; mso-outline-level: 4; vertical-align: baseline;"><b><span style="color: #121212; font-family: "Arial",sans-serif; font-size: 10.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">FOR
THE CHICKEN MEATBALLS<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 7.5pt; mso-outline-level: 4; vertical-align: baseline;"><b><span style="color: #121212; font-family: "Arial",sans-serif; font-size: 10.5pt; letter-spacing: 1.2pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">PreHeat
OVEN to 375F.</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">In glass or metal bowl, combine the following:<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;"> </span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">1</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">pound</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">ground chicken</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">⅓</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cup</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Panko</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">⅓</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cup</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"> freshly grated Parmesan</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">½</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">dried oregano</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">½</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">dried basil</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">½</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">dried parsley</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">¼</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">garlic powder</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">¼</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">crushed red pepper flakes</span>, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">optional</span></i><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">Kosher
salt and freshly ground black pepper</span><span style="font-family: "inherit", serif; font-size: 13.5pt;">, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">to taste<o:p></o:p></span></i></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">Using a
wooden spoon or clean hands, stir until well combined. Roll the mixture into
3/4-to-1-inch meatballs, forming about 25-30 meatballs, and place on a cookie
sheet or baking pan lined with parchment paper or foil. Bake for 12-15 minutes until slightly browned.
<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">While the
meatballs are cooking, in a large stock pot, heat<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">1 TBLS Olive
Oil<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">Add, and sautee
for 3 minutes until the onions begin to soften,<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">1</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> large
<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">onion</span>, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">diced<o:p></o:p></span></i></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><i><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;"> </span></i></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">Add,
and saute for 4 – 5 minutes,<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">4</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cloves</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">garlic</span>, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">minced (I use a food processor)</span></i><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">3</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">carrots</span>, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">peeled and diced (I use a food processor)</span></i><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">2</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">stalks celery</span>, <i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">diced (I use a food processor)</span></i><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">½</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">teaspoon</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">dried thyme</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">Add, and
cook for 8 – 10 minutes until the orzo is done.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">8</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cups</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">chicken stock</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">2</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">bay leaves</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">2/3</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cup</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">uncooked orzo pasta<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">When
Orzo is done, add<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">1</span></b><b><span style="font-family: "inherit", serif; font-size: 13.5pt;">4 oz can</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> of
Cannelli Beans (optional)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="font-family: "inherit", serif; font-size: 13.5pt;">10 oz
package</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> frozen chopped spinach, thawed and squeezed of excess liquid
(optional)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">Juice
of 1 lemon</span></b><b><span style="font-family: "inherit", serif; font-size: 13.5pt;"><o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; font-family: "inherit", serif; font-size: 13.5pt; padding: 0in;">2</span></b><span style="font-family: "inherit", serif; font-size: 13.5pt;"> <b><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">tablespoons</span></b> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">chopped fresh parsley leaves,
or <b>2 tsps</b> dried parsley</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 11.25pt; mso-outline-level: 3; vertical-align: baseline;">
</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; vertical-align: baseline;"><span style="font-family: "inherit", serif; font-size: 13.5pt;">Serve immediately.<o:p></o:p></span></p><p></p>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-56348767248232470142021-10-12T17:17:00.007-07:002023-01-09T05:04:19.121-08:00<p> </p><p><br /></p><p></p><p class="MsoNormal"><b><span style="font-size: x-large;">Best Ever Cheesy Ham & Potato Casserole</span></b><o:p></o:p></p>
<p class="MsoNormal"><o:p><br /></o:p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhg7wGV2aNqCkOqwwc0jRRqkz9Yxat_UrM61IoRYtgyaoq6IOpmEfeAnmM8lL_b--lVUoNaRvIWrtBH8Iz2IdOmprj_ylMrOw29u2w9JeSWaiZdc6H9znxxzfa_YvmwwvIJ7i_L9Dm2i0TTz7ye6RQLK6laY8b4EDHJWGeZJ_tox0C2dZfjY0DolwI8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="669" data-original-width="1024" height="209" src="https://blogger.googleusercontent.com/img/a/AVvXsEhg7wGV2aNqCkOqwwc0jRRqkz9Yxat_UrM61IoRYtgyaoq6IOpmEfeAnmM8lL_b--lVUoNaRvIWrtBH8Iz2IdOmprj_ylMrOw29u2w9JeSWaiZdc6H9znxxzfa_YvmwwvIJ7i_L9Dm2i0TTz7ye6RQLK6laY8b4EDHJWGeZJ_tox0C2dZfjY0DolwI8" width="320" /></a></div><br />This recipe was assembled by scouring the internet and taking bits of recipes from here and there. It's got that salty, spicy, somewhat sweet (because ham), cheesy "umami", and it actually has a lot of vegetables in it - you could almost call it a healthy choice, if you ignore the (rather a lot) of sodium in this dish. This casserole is the one that hits all those pleasure centers. I am going to say this serves 6 hungry adults (with bread and a veggie side dish), or 8 if you have children and adults. I have taken this to church potlucks, and watched several kids devour it. The key is to cut your veggies small enough that they are not getting big pieces of carrot, onion and celery, but just small bits of it. I prefer celery and carrots prepared that way, too.<p></p><p class="MsoNormal">I found a recipe that used the French's Onion Rings, and tried it and it was - um, bland, so that's why I added the salt, pepper and parmesan cheese on top. Parmesan adds a layer of flavor that really helps this dish.</p><p class="MsoNormal">Cook's Note - This old "skool" casserole can be frozen uncooked for months, or kept in the 'fridge for about 3 days uncooked. It's is a great casserole to assemble up to 2 days before and deliver to a sick congregant, relative, loved-one or friend. If you are going to refrigerate or freeze it, omit the toppings. If you add the Onions, then refrigerate, the toppings get mushy and don't crisp when you reheat the casserole. Freeze/Refridgerate your casserole un-topped, with the French's Onions, parmesan, salt & pepper, in a separate container to be added when prepared.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><b><span style="font-size: 16pt; line-height: 107%;">Clark’s
Cheesy Ham & Potato Casserole<o:p></o:p></span></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>Preheat oven to 325 degrees<o:p></o:p></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>Make the cheese sauce.<o:p></o:p></b></p><p class="MsoNormal"><b>In a small bowl mix together:<o:p></o:p></b></p><p class="MsoNormal">3 TBLS flour<o:p></o:p></p><p class="MsoNormal">½ tsp salt<o:p></o:p></p><p class="MsoNormal">½ tsp white pepper or ¼ tsp cayenne (depending on your heat
tolerance)<o:p></o:p></p><p class="MsoNormal">1 tsp Dry Mustard<o:p></o:p></p><p class="MsoNormal">1 tsp Onion Powder<o:p></o:p></p><p class="MsoNormal">½ tsp garlic powder<o:p></o:p></p><p class="MsoNormal"><b>In a medium saucepan, melt:<o:p></o:p></b></p><p class="MsoNormal">3 - 4 Tbls butter<o:p></o:p></p><p class="MsoNormal"><b>When melted, add the flour mixture and cook until lump
free and bubbling<o:p></o:p></b></p><p class="MsoNormal"><b>Slowly pour in and mix constantly:<o:p></o:p></b></p><p class="MsoNormal">2 cup milk<o:p></o:p></p><p class="MsoNormal"><b>Cook until lump free and thickened, if it’s too thick add
¼ cup of water and adjust.<o:p></o:p></b></p><p class="MsoNormal"><b>Add, and stir until melted and smooth:<o:p></o:p></b></p><p class="MsoNormal">2 cups shredded Sharp Cheddar (I think I used closer to 2 ½ cups,
but who’s counting)<o:p></o:p></p><p class="MsoNormal"><b>Remove from heat, cover and set aside<o:p></o:p></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>Bring a pot of water to boil, and add:<o:p></o:p></b></p><p class="MsoNormal">4 cups diced potatoes, about a ½ to ¾ inch dice<o:p></o:p></p><p class="MsoNormal"><b>Cook until the potatoes are done, about 10 minutes. Drain
water.<o:p></o:p></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>In a skillet melt, (if you have your act together you can do this step at the same time your potatoes are cooking):<o:p></o:p></b></p><p class="MsoNormal">1 – 2 Tlbs butter<o:p></o:p></p><p class="MsoNormal"><b>Add:<o:p></o:p></b></p><p class="MsoNormal">1 large onion, diced small<o:p></o:p></p><p class="MsoNormal">3 - 4 stalks of celery, diced small<o:p></o:p></p><p class="MsoNormal">1 large or 2 medium carrots, diced small<o:p></o:p></p><p class="MsoNormal"><b>Saute in the butter until the vegetables are softened,
about 7 minutes.<o:p></o:p></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>In a large bowl, add:<o:p></o:p></b></p><p class="MsoNormal">4 cups of diced ham, I used a fully-cooked ham steak.<o:p></o:p></p><p class="MsoNormal"><b>Combine:<o:p></o:p></b></p><p class="MsoNormal">Cheese sauce<o:p></o:p></p><p class="MsoNormal">Potatoes<o:p></o:p></p><p class="MsoNormal">Cooked vegetables<o:p></o:p></p><p class="MsoNormal">½ cup of green peas (<b><i>optional</i></b>, but they add a
nice pop of green color)<o:p></o:p></p><p class="MsoNormal"><b>Mix ham, cheese sauce and vegetables together well, and
pour into one greased 9” x 13” pyrex casserole, or two 8” x 8” pans to save one
for later.<o:p></o:p></b></p><p class="MsoNormal"><b>Top casserole with:<o:p></o:p></b></p><p class="MsoNormal">1 large can of French’s Fried Onions<o:p></o:p></p><p class="MsoNormal"><b>Sprinkle with salt and pepper, and a small amount of
parmesan cheese, if desired.<o:p></o:p></b></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>Bake for 30 minutes, until bubbling and browned.<o:p></o:p></b></p><p class="MsoNormal">
</p><p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-68202758764061434562020-12-29T05:32:00.005-08:002024-01-02T05:22:39.865-08:00Mike and Clark's Year End Letter! 2020 - you can honk-off!!<p> </p><p class="MsoNormal"><b><span style="font-size: 9.0pt; line-height: 107%;">Merry
Christmas, from Mike and Clark!<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">What a weird year
it’s been!<span style="mso-spacerun: yes;"> </span>We felt like March and April
of this year, post-lockdown felt like an entire year, and then we had another 8
months of fun and fabulousness to go!<span style="mso-spacerun: yes;"> </span>All
in all, we’re doing pretty well, in Covid-19 adjusted terms.<span style="mso-no-proof: yes;"> <o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"><br /></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">The big news
is that in January, we purchased a house in Richmond, VA with our dear friends David
& Cheryl Lederle-Ensign.<span style="mso-spacerun: yes;"> </span>It will be
our eventual retirement destination (yes, were getting to be that old).<span style="mso-spacerun: yes;"> </span>The work on the house began in February, then
came to an abrupt stop in March when the City of Richmond went on lockdown.<span style="mso-spacerun: yes;"> The house was not in a usable condition - no working bathrooms, no kitchen, items that are rather crucial to successful occupancy! It's a big house with a huge front porch and two spacious master-suites upstairs. The lower level has been opened up to have an open floor plan that will be great for entertaining. </span>The home should be in move-in condition by February 2021.<span style="mso-spacerun: yes;"> </span>We think senior co-housing is going to be the
next-big-thing for retirement options.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">Our work
lives have been hectic. Mike’s job, as a program manager for government
contractor Salient CRGT, has been especially demanding. Both of us are 100% working from home, and work-life
balance has been difficult to maintain, since we’re always “at the office”! Clark’s job – as a Unified Communications
Engineer for Booz Allen, usually required him to be on-site. The firm made accessing facilities difficult,
due to Covid-19 restrictions, so he transitioned to doing other things like
billing analysis and process improvement. Clark is looking forward to getting
back to the office.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"><br /></span></p><p></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;"></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">Although, we
were in a pandemic we took several fun trips. We went to Alabama to visit Clark’s
parents a whopping three times this year – in January (or “The Before-Times”,
which makes us sound like we’re characters a Young Adult dystopian novel), in
June, then again in September.<span style="mso-spacerun: yes;"> </span>The September
visit was to celebrate several important milestones – Clark’s Mom & Dad celebrated
60 years of marriage, Mike and Clark celebrated 25<sup>th</sup> year together,
and Great-nephew Tom Collins turned 3 years old (the photo was from Tom’s
Birthday)!<span style="mso-spacerun: yes;"> </span>It was a delightful visit.<span style="mso-spacerun: yes;"> </span>Mom and Dad cancelled their annual trip to
the DC area for Thanksgiving, it was the start of the 3<sup>rd</sup> surge of
infections and it didn’t seem prudent for two 80-somethings to be driving up
here at that time.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">Mike and
Clark are missing their usual pastimes of singing in choirs (Clark) acting in
plays (Mike), and our beloved Clarendon Presbyterian Church moved to 100%
online.<span style="mso-spacerun: yes;"> </span>Clark’s chorus, The Harmonizers,
moved their rehearsals online, and the small chorus, TBD, stopped rehearsing entirely.<span style="mso-spacerun: yes;"> </span>The Harmonizers produced a slick Holiday show
with a multitude of guests, called Christmas Coast-to-Coast – it’s still on YouTube
if you’d like to view it (<a href="https://www.barbershop.org/landing-pages/christmas-coast-to-coast">https://www.barbershop.org/landing-pages/christmas-coast-to-coast</a>)
Mike is on the board of Dominion Stage of Arlington and is in the process of
producing a play called “Until The Flood” – a series of monologues (Covid-19 safe,
since there’s no interaction) about the aftermath of the killing of Michael
Brown in Ferguson, MO – that is set to run virtually January 22 – 24<sup>th</sup>,
2021. Details can be found at <b>dominionstage.org</b>.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">Well, that’s
our year-in-review from this small corner of a strange year.<span style="mso-spacerun: yes;"> </span>We hope all of you are safe and well, and we
hope to see you or chat sometime soon!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 9.0pt; line-height: 107%;">Much love,
Clark Chesser & Mike Bagwell<o:p></o:p></span></p><br /><p></p>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-13369706246655163982020-11-16T10:21:00.002-08:002020-11-16T10:21:52.812-08:00Clark's Somewhat Lighter Sweet Potato Casserole<p><span style="font-family: arial;"> </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: medium;"><b>Clark's somewhat lighter Sweet Potato Casserole</b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PwuvmnWOzyGVKGYMVS4TEfcHwIJqF7_2UVGiY7mKSY-Ir3eKR0QG15N-jY-YELvrrY6VoaEzM7HU6UkLMsS6QhVX688lShkFXxmlRPO1wPtBes9IK4y3fPLFmFm8XVjovT_DRaKoVVk/s533/sweet_potato_casserole+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PwuvmnWOzyGVKGYMVS4TEfcHwIJqF7_2UVGiY7mKSY-Ir3eKR0QG15N-jY-YELvrrY6VoaEzM7HU6UkLMsS6QhVX688lShkFXxmlRPO1wPtBes9IK4y3fPLFmFm8XVjovT_DRaKoVVk/s320/sweet_potato_casserole+%25282%2529.jpg" width="320" /></a></div><span style="font-family: arial;">This was inspired by a recipe that Tyler Florence did years ago on the Food Channel. I basically took his idea and altered a traditional Southern sweet potato casserole recipe. The roasted banana is the 'secret' ingredient and allows you to back off the the amount of sugar in the recipe. Most traditional Sweet Potato recipes have way too much sugar and fat in them - so many are more of a dessert dish than a side dish. I halved the amount of butter and am using only about 1/3 of the sugar. You will not miss it, it's still a rich dish with a ton of spice and flavor. I hope you like it!<br /></span><p></p><p><span style="font-family: arial;"><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50923" style="background-color: white; font-size: 16px;">Pre-heat oven to 400°F, bake,</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50925" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50937" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50939" style="background-color: white; font-size: 16px;">2 – 3 large </span><span class="yiv2455798387" id="yiv2455798387lw_1291587481_3" style="background-color: white; font-size: 16px;">sweet potatoes</span><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50942" style="background-color: white; font-size: 16px;">,</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50944" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50956" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50958" style="background-color: white; font-size: 16px;">Line a cookie sheet with foil, and bake the potatoes until a knife inserted into the middle meets no resistance, usually takes 45 </span><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50962" style="background-color: white; font-size: 16px;">minutes. During the last 10 minutes add</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50972" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50976" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50978" style="background-color: white; font-size: 16px;">1 banana.</span></span></p><p><span class="yiv2455798387" style="background-color: white; font-family: arial; font-size: 16px;">Remove from the oven and allow to cool so that the potatoes and banana can </span><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_50998" style="background-color: white; font-family: arial; font-size: 16px;">be handled easily. When cool, peel the banana and the potatoes and place in </span><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51002" style="background-color: white; font-family: arial; font-size: 16px;">a mixing bowl, mix with a hand or stand mixer until combined.</span></p><p><span style="font-family: arial;"><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51016" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51018" style="background-color: white; font-size: 16px;">Preheat oven to 350°F.</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51020" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51032" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51034" style="background-color: white; font-size: 16px;"> Add to the potato/banana mixture:</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51048" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51052" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51054" style="background-color: white; font-size: 16px;">2 eggs (or for a lighter version 4 egg whites, beaten just to frothy)</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51060" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51062" style="background-color: white; font-size: 16px;">¼ cup butter, softened</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51072" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51074" style="background-color: white; font-size: 16px;">1/3 cup milk</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51076" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51082" style="background-color: white; font-size: 16px;">1/3 cup brown sugar</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51084" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51094" style="background-color: white; font-size: 16px;">1 tsp cinnamon</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51096" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51102" style="background-color: white; font-size: 16px;">½ tsp ginger</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51104" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51114" style="background-color: white; font-size: 16px;">½ tsp nutmeg</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51132" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51134" style="background-color: white; font-size: 16px;">1/8 tsp cloves</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51140" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51440" style="background-color: white; font-size: 16px;">½ tsp salt</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51144" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51156" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51158" style="background-color: white; font-size: 16px;">Mix until well blended. Place in a greased 2 qt. Pyrex baking dish.</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51160" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51174" style="background-color: white; font-size: 16px;"><br /></span></span></p><p><span style="font-family: arial;"><span class="yiv2455798387" style="background-color: white; font-size: 16px;"><b>Topping</b></span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51176" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51180" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51182" style="background-color: white; font-size: 16px;">In a separate bowl, mix together:</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51184" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51202" style="background-color: white; font-size: 16px;"><br /></span></span></p><p><span style="font-family: arial;"><span class="yiv2455798387" style="background-color: white; font-size: 16px;"> ¼ cup butter, melted</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51208" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51210" style="background-color: white; font-size: 16px;"> ½ cup brown sugar</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51220" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51222" style="background-color: white; font-size: 16px;">¼ cup flour</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51228" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51230" style="background-color: white; font-size: 16px;">1 cup chopped pecans</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51232" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51246" style="background-color: white; font-size: 16px;"><br /></span></span></p><p><span style="font-family: arial;"><span class="yiv2455798387" style="background-color: white; font-size: 16px;">Sprinkle the sweet potatoes with the pecan mixture, use a spoon to spread it </span><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51250" style="background-color: white; font-size: 16px;">around.</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51252" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51264" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51266" style="background-color: white; font-size: 16px;">Bake for:</span><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51268" style="background-color: white; font-size: 16px;" /><br class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51280" style="background-color: white; font-size: 16px;" /><span class="yiv2455798387" id="yiv2455798387yui_3_16_0_1_1450708114715_51282" style="background-color: white; font-size: 16px;">approximately 30 – 40 minutes until bubbly. Serve warm.</span></span></p>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-46423409964548246442020-04-21T18:25:00.003-07:002020-04-21T18:25:49.296-07:00Clark’s Cheesy Chicken Crack Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPS4m99oJ1qXfGWqtNgeFi0a0Yl3tyVw7CmaKLCeI-QnPJs7mqnC9H_qLbZC2ZFs8uelq9JN08BM5OUnLomjX5cVgZbwk8i8iHEWFvdTZSZfXnhyBgWEK3LtXHINclTakjpeYSmB1Vp8/s1600/Cheesy+Chicken+Crack+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPS4m99oJ1qXfGWqtNgeFi0a0Yl3tyVw7CmaKLCeI-QnPJs7mqnC9H_qLbZC2ZFs8uelq9JN08BM5OUnLomjX5cVgZbwk8i8iHEWFvdTZSZfXnhyBgWEK3LtXHINclTakjpeYSmB1Vp8/s320/Cheesy+Chicken+Crack+Casserole.jpg" width="240" /></a></div>
So, I made this today on quarantine day number - umm - whatever. My partner had a bad day teleworking, and both of us needed some culinary comfort. I had roasted a chicken on Sunday, and I had noodles leftover from something I had cooked last week, so I thought - CHICKEN CRACK CASSEROLE!! I literally made this up as a went along. I used a recipe on the French's site as a - very rough - guide. This is fairly typical of the casseroles I grew up with - except this one has a ton of flavor! You can add whatever vegetables you want to this, just make sure that they are all cooked. That's one mistake our Mothers made with these recipes, raw vegetables always cook at different rates, so if you throw a bunch of uncooked vegetables into the mix, some will be cooked, but you will still have some uncooked raw onion, or whatever in the casserole - which aren't always good thing, are they, Dawn?<br />
<br />
<br />
<div class="MsoNormal">
<b>PREHEAT oven to 350 degree</b>s<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl <b>ADD </b>and<b> WHISK</b> together:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>1 can Cream of Celery Soup<o:p></o:p></b></div>
<div class="MsoNormal">
<b>1 can Cheddar Cheese Soup<o:p></o:p></b></div>
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<b>2 ½ cups milk</b><o:p></o:p></div>
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<br /></div>
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<b>ADD</b> to the bowl<o:p></o:p></div>
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<br /></div>
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<b>3 cups chicken in chunks (the meat from one store-bought
rotisserie chicken)<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2 cups shredded cheddar cheese<o:p></o:p></b></div>
<div class="MsoNormal">
<b>3 – 4 cups of cups of cooked wide egg noodles (it’s about half
of a bag of uncooked egg noodles)</b><o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
In a 12” pan, <b>HEAT</b> on medium heat, until melted and bubbly:<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>2 TBLS Butter</b><o:p></o:p></div>
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<b><br /></b></div>
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<b>SAUTE</b>:<o:p></o:p></div>
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<br /></div>
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<b>1 Medium onion, diced<o:p></o:p></b></div>
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<b>1 cup quartered mushrooms</b><o:p></o:p></div>
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<b><br /></b></div>
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Cook until the onions are translucent about 3 minutes, then ADD:<o:p></o:p></div>
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<br /></div>
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<b>½ tsp garlic powder<o:p></o:p></b></div>
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<b>1 tsp salt<o:p></o:p></b></div>
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<b>¼ tsp pepper<o:p></o:p></b></div>
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<b>1 tsp dried parsley<o:p></o:p></b></div>
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<b>¼ cup sherry (totally optional)</b><o:p></o:p></div>
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<b><br /></b></div>
<div class="MsoNormal">
Continue to cook for a 3 to 4 minutes until the mushrooms have
rendered their moisture and the alcohol from the sherry has burned off, then <b>ADD</b>:<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>4 oz cream cheese</b><o:p></o:p></div>
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<b><br /></b></div>
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Stir until all ingredients are mixed together and the cream
cheese is completely melted, remove from heat.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>ADD </b>the mushrooms and onions to the large bowl of chicken and stuff and
mix everything together very well<o:p></o:p></div>
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<br /></div>
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<b>POUR</b> into a large casserole dish – a 9 x 13 pyrex should do. <o:p></o:p></div>
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<b>TOP </b>with:<o:p></o:p></div>
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<br /></div>
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<b>1 large container of French’s Fried Onions!</b><o:p></o:p></div>
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<b><br /></b></div>
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Bake for about 40 minutes! It should be golden brown on top and bubbling!<o:p></o:p></div>
<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-72586075855165796702020-04-17T11:02:00.001-07:002020-04-17T11:02:23.735-07:00Clark’s Turkey Bolognese Sauce in the Multicooker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5IQpqmShPe6wVSQPmOBWyAQXGFpGi7AIaV6DRgQ_D7z5OK15Z5AyOzd0p4WRJslfuzmoUq_x-FdgrtfalVdZAU77QBgP_zNWl0pgD9Hyqq3Rxb2x2wH69VxXcz503ojYX6fdnlYwJ5M/s1600/bolognesesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="720" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5IQpqmShPe6wVSQPmOBWyAQXGFpGi7AIaV6DRgQ_D7z5OK15Z5AyOzd0p4WRJslfuzmoUq_x-FdgrtfalVdZAU77QBgP_zNWl0pgD9Hyqq3Rxb2x2wH69VxXcz503ojYX6fdnlYwJ5M/s320/bolognesesauce.jpg" width="320" /></a></div>
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<br /></div>
<div>
I have a FAGOR Multicooker that I got last year when my 10 year old electric pressure cooker died. I love it, it does so much so well. This is one of the first recipes I adapted for it. It's not traditional Bolognese sauce because a) it uses ground turkey rather than ground beef, and because b) there's no milk in it (bleah, why is that a thing?). I have been using ground turkey for a while now in recipes that call for ground beef, because one of our good friends developed an allergy to beef, pork and lamb (all mammals, really, he has to carry an Epi-pen with him - Alpha Gal Sensitivity - google it), and we eat together a lot. Cooks note: I am lazy and use the food processor to chop all the vegetables, a mom that I gave this to, said that she loves this recipe and that her kids don't necessarily know they are eating yucky vegetables! Chop everything finely, but take care that you don't puree them. Enjoy!</div>
<div>
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Set the Multicooker to <b>SAUTE</b><o:p></o:p></div>
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<br /></div>
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<b>ADD</b>:</div>
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1 TBLS decent olive oil</div>
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<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
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<b>SAUTE</b> for about 2 minutes:<o:p></o:p></div>
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1 large onion, diced small<o:p></o:p></div>
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3-4 cloves garlic, minced<o:p></o:p></div>
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<br /></div>
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When the onions and garlic have become translucent,<o:p></o:p></div>
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<br /></div>
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<b>ADD:</b><o:p></o:p></div>
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1 large carrot, diced small<o:p></o:p></div>
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2 celery stalks, diced small<o:p></o:p></div>
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12 to 14 oz. of white mushrooms, diced to the point you can’t
tell they are mushrooms<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Cook these for several minutes until the mushrooms have
released some of their moisture, about 4 minutes. <o:p></o:p></div>
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<br /></div>
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<b>ADD:</b><o:p></o:p></div>
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1 to 1 ½ lbs. ground turkey<o:p></o:p></div>
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Cook until the turkey is no longer pink, another four
minutes, try to break it up as much as possible.<o:p></o:p></div>
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<br /></div>
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<b>ADD:</b><o:p></o:p></div>
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1 tsp Salt<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp red pepper flakes (more if you like it spicy)<o:p></o:p></div>
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1 TLBS Italian Seasoning<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix these in the cooker with the meat and vegetables and saute for another minute. Then, finally...<o:p></o:p></div>
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<br /></div>
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<b>ADD:</b><o:p></o:p></div>
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1 28 oz can of pureed tomatoes <o:p></o:p></div>
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1 6 oz can of tomato paste<o:p></o:p></div>
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1 8 oz can of tomato sauce<o:p></o:p></div>
<div class="MsoNormal">
1 cup of decent red wine (whatever you got open is fine)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Place the top on the Multicooker and lock into place, then set
the switch on top to Pressure. Set the Multicooker to HIGH Pressure for 10
minutes. After the Multicooker stops and
changes to WARM, allow to release naturally for 10 to 15 minutes, then move the
switch onto to STEAM or Release. <o:p></o:p></div>
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Serve over the pasta of your choice! </div>
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<b><br /></b></div>
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<b>Buon Appetito!</b><o:p></o:p></div>
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<br /></div>
Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-62748122457031165982019-11-13T17:53:00.001-08:002019-11-13T17:53:35.473-08:00Overnight Oats - Lighter 5:2 VersionI became fascinated with the concept of overnight oats when everyone else did - 2015-ish when every cooking blog had how-to's about them. I settled on about three recipes that we really liked and I used them - some were kind of gross and too rich and sweet for breakfast, i.e. peanut butter and chocolate overnight oats - 'nuff said. <br />
<br />
I tweaked the original recipes and came up with a version that is much lower in calories than the original versions, and works with the 5:2 diet plan we're trying to make a go of again. Overnight oats are easy to assemble the night before - or actually several nights before, I've made them as far as about 5 days in advance and they tasted fine. Also with these tweaks they only set you back about 180 kcals.<br />
<br />
1/3 cup quick-cooking oatmeal<br />
1 TBLS dry instant milk (Carnation was what I used)<br />
1 TBLS Chia Seeds<br />
1 TBLS dried fruit<br />
1/4 tsp spice or flavoring<br />
2 pkts Splenda (optional, but it really helps, and I don't find Splenda's taste objectionable)<br />
1/2 cup water<br />
<br />
The night before, combine all the dry ingredients and mix well, then add the water and stir until it's well mixed. Leave in the 'fridge overnight and enjoy the next morning!<br />
<br />
VARIATIONS:<br />
<br />
1. For the Fruit add 1 TBLS of Currants and 1/4 tsp of Cinnamon.<br />
2. For the Fruit add 1 TBLS of dried Blueberries and 1/4 tsp of lemon extract.<br />
3. For the Fruit add 1 TBLS of dried Cherries and 1/4 tsp of almond extract.<br />
<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-80197329126522269972018-04-06T07:21:00.002-07:002018-04-06T07:22:10.720-07:00Okra and Tomato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwjg3zgxUMSSWF6cTTfQAX72RjUpCH2bBNhhKRXA2B53QlpXVK9onfcEvO38buWhwBlmsgIq5CHwJJuOdOX7HOBTzDNa8inKBq67iN2A9FkuBElKJwiXh7pgye47p0bR3MCcQU1wvisg/s1600/okra-tomato-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwjg3zgxUMSSWF6cTTfQAX72RjUpCH2bBNhhKRXA2B53QlpXVK9onfcEvO38buWhwBlmsgIq5CHwJJuOdOX7HOBTzDNa8inKBq67iN2A9FkuBElKJwiXh7pgye47p0bR3MCcQU1wvisg/s320/okra-tomato-soup.jpg" width="320" /></a></div>
<br />
<br />
Hey - it's been a minute since my last post, but things are still going well. I hope to post more in the coming days, weeks, months and years.<br />
<br />
I have mentioned before that I have a kitchen garden that I try growing organic vegetables, I have had some luck with it. Okra is something that grows very well in the $#!%%y mid-Atlantic clay that I have in my Falls Church backyard. Okra also freezes very well, so I have a freezer section that is full of 2 cup (5 oz) portions of okra.<br />
<br />
Full disclosure - I LOVE OKRA, and I grew up in the deep South of the US where it is cooked a lot. Some are put off by the 'slimy' quality that okra can have. Having grown up with it I don't mind it - I like how it thickens anything it's added to, but some find it off-putting. You can cut some of this by par-boiling okra for 3 minutes by itself before you add it to anything, but, to me, you may as well just go and make something else. AmIRight?<br />
<br />
This 5-2 diet friendly soup is only about 150 kcal per serving, not bad! I adapted this from a recipe in thespruce.com. Thanks, Spruce!<br />
<br />
This makes about 4 healthy servings:<br />
<br />
<i><b>In a dutch oven or large pot, spritz the bottom with a good glaze of spray oil (I use peanut oil in a pump spray bottle), and heat to medium high, when the pan is hot, add</b></i><br />
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<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 medium onion, diced</li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 small clove garlic, minced</li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 jalapeno, de-seeded and minced</li>
<li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 1rem; padding: 0px;"></li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 rib celery, sliced</li>
</ul>
<div>
<b><i>Saute, the vegetables until the onions are translucent - about 4 or 5 minutes, then add - </i></b></div>
<div>
<br /></div>
<div>
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<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 heaping teaspoon Cajun Seasoning (your own or a commercial brand)</li>
</ul>
<div>
<span style="font-family: "work sans";"><span style="font-size: 17px;"><b><i>Coat the vegetables with the seasoning mixture and continue to saute for about a minute, then add - </i></b></span></span></div>
</div>
<ul class="comp split-list split-list text-passage" style="background-color: #f1fafd; box-sizing: border-box; font-family: "Work Sans"; font-size: 1.0625rem; line-height: 1.6875; list-style: none; margin: 0px 0px 2rem; padding: 0px;">
<li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 1rem; padding: 0px;"></li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">2 cups chicken broth (or water, or vegetable broth)</li>
<li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 1rem; padding: 0px;"></li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 can (14.5 ounces) diced tomatoes, undrained</li>
<li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 1rem; padding: 0px;"></li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed</li>
<li style="box-sizing: border-box; line-height: 1.6; margin: 0px 0px 1rem; padding: 0px;"></li>
<li class="split-list__item js-checkbox-trigger" style="box-sizing: border-box; line-height: 1.6; margin: 1rem 0px; padding: 0px;">1 cup corn kernels (fresh, canned, or frozen thawed)</li>
</ul>
<div>
<span style="font-family: "work sans";"><span style="font-size: 17px;"><b><i>Cover and simmer for about 20 minutes until the okra is cooked, but not falling apart, if it's too thick add a 1/2 cup of water and test the consistency. Enjoy!</i></b></span></span></div>
Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-4765822362668503412017-03-05T19:20:00.001-08:002017-03-05T19:20:19.043-08:00The best Asparagus Soup I have ever tasted...Great title - heh?<br />
<br />
So, this recipe was adapted from a recipe for "Slimming Asparagus Soup" that was included in the "Super Shred Diet" book that was all the rage a couple years ago. It's a terrible name. I never made this when we were on the Shred plan, but I tried this version recently and wanted to share - it's better than I thought it would be.<br />
<br />
1 lb fresh asparagus<br />
2 cups of water<br />
1 TBLS of vegetarian stock base<br />
2 potatoes, peeled and diced into a 1/2 inch dice<br />
1/2 tsp Italian seasoning<br />
2 TBLS olive or coconut oil<br />
1 small onion, diced<br />
1 shallot diced<br />
4 cloves garlic, minced (to measure about 2 tsps)<br />
1 tsp salt<br />
1/8 tsp cayenne pepper<br />
3 cups water or vegetable stock<br />
<br />
<br />
Trim the woody stems from the asparagus and set aside (you'll need them shortly). Cut the remaining asparagus into 1 inch pieces and set aside.<br />
<br />
In a big sauce pan, bring the water, stock base, potatoes and the woody asparagus ends to a simmer, cover and cook until the potatoes are tender - roughly 10 to 15 minutes (if you're unsure, a paring knife should pierce the potato with no effort - no crunchiness). When the potatoes are done, remove all the asparagus stems with tongs. Discard or compost the stems. Set the rest of this aside.<br />
<br />
In a sauce pan heat the oil over medium heat, and add the onion and shallots, and cook until they are translucent - about 3 to 4 minutes. Add the asparagus pieces, salt, cayenne pepper and cook for about 3 minutes stirring frequently.<br />
<br />
Dump everything in the big sauce pan that the potato mixture is in, add the water or vegetable stock. Cover and simmer for 20 to 30 minutes.<br />
<br />
Remove from the heat. Allow to cool for at least 20 minutes.<br />
<br />
Add the whole lot to a blender and blend until smooth - or use one of those hand blenders. It should be creamy, and the consistancy of cream of wheat. If it's really thick, use vegetable stock to thin.<br />
<br />
You can serve this for company, if you are hosting vegetarians top this with toasted breadcrumbs, or those commercial fried onions. If you are hosting omnivores, top with bacon or proscuittio -everything is better with bacon, amiright?<br />
<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-11406221364517986402017-02-02T11:58:00.002-08:002017-02-02T20:55:28.519-08:00Vegan Chili con Veggies<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 15.0pt; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
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Long time no post, it's been almost two years! Tempus sure does fugit, don't it! </div>
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This is a vegan chili recipe, that I adapted from one on Epicurious. One thing that they don't specify in the other recipe is about the bulgar. Bulgar is a wheat groat that has been boiled and dried, it's used a lot in middle eastern and east European dishes. It has a sort of meat-like quality when it's added to this and other dishes, but if you cook it too long, it gets a bit mealy. So, cook the 1/2 cup of bulgar, according to the package directions, then just add it at the end. Bulgar is usually found in the grocery aisle with wild rice, quinoa, spelt, millet and other weird grains. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I am not vegan, but I am really making a concerted effort to consume less meat in my diet. I am a committed omnivore. Don't judge.</div>
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Anyway, I really like this. The barbeque sauce adds a nice sweetness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRPjQLqhSSu5xkyYNaNZyjAeBkKqVD6ZP1BCQpNOow2yTYC_3EQOwRVTgO3P09MciU0me7gPCnLueechZPKQYYRyYbJPPAS-H_YIt4cPu6dVNlYU11DkaIQs2OX2dEezoJlsMTix_jR8/s1600/vegan-chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRPjQLqhSSu5xkyYNaNZyjAeBkKqVD6ZP1BCQpNOow2yTYC_3EQOwRVTgO3P09MciU0me7gPCnLueechZPKQYYRyYbJPPAS-H_YIt4cPu6dVNlYU11DkaIQs2OX2dEezoJlsMTix_jR8/s640/vegan-chili.jpg" width="640" /></a></div>
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</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 Onion, chopped<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 cup Carrots, shredded<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">2 jalapenos, stemmed, seeded and minced<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">3 cloves Garlic, minced<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1/2 cup Bulgur<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">2 T chili powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 T Cumin, ground<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 1 tsp Chipotle pepper, ground</span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 28-oz can crushed tomatoes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 10-oz can ROTEL Diced Tomatoes & Green Chilies<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">½ cup, Tomato sauce<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">¼ cup, Tomato paste<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 cup water<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 14-oz can Black Beans, drained and rinsed<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #222222; font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;">1 14-oz can Kidney Beans, drained and rinsed<o:p></o:p></span></div>
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</span></span><span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt; text-indent: -0.25in;">¼ cup Barbeque Sauce</span></div>
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<span style="color: #222222; font-family: "inherit" , serif; font-size: 10.5pt;"> Salt to taste</span></div>
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<br /></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Cook the Bulgar according to package directions,
and set aside to add at the end.<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Add the oil to a soup pot over medium-low heat, and
heat until shimmering. Add:<o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 10.0pt; line-height: 107%;">§<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]-->Onions,
carrots and garlic until the onions saute until the onions are translucent. Do not burn your onions, turn down the heat if it's cooking too quickly.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Add the Chili powder, Chipotle powder and cumin and saute with
the vegetables for 1 minute.<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Add the crushed tomatoes, ROTEL’s, tomato sauce,
tomato paste and water, stir until blended well. <o:p></o:p></div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Bring the mixture to a low simmer, and cover and
cook for about 20 minutes.<o:p></o:p></div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Add the Black beans, Kidney beans and Barbeque
sauce. Bring back to a simmer and cook
for another 5 minutes.<o:p></o:p></div>
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<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Add the Bulgar and stir to combine throughout. <o:p></o:p></div>
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8. Adjust seasonings to taste, you may need to add salt. Add a little more water if it's too thick.</div>
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<br /></div>
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Serve hot –add ins are cheese and
sour cream if you aren’t being vegan, corn chips, green onions, etc.<o:p></o:p></div>
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Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-3497896702648415602015-12-31T06:11:00.001-08:002015-12-31T06:11:54.315-08:002015 New Years Cocktail - The White SquirrelOK, every year for the last several years, my spouse and I have rung in the new year with our dear friends, M and D. About 3 years ago we started including another couple, B and R. The six of us have season tickets to a local theater company, and always attend a Sunday matinee together then head out for a dinner somewhere afterward.<br />
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So the six of us do this collaborative 5-course dinner for New Years Eve. This year I am responsible for the cocktail, the soup course and the seafood course.<br />
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The cocktail always poses a quandary, these dinners are an endurance event, wine with each course so you can't get too liquored up during appetizers or you won't be able to enjoy the rest of dinner! Let's just say, it's happened. SO. I want to make something in the Cosmo-family of cocktails but not quite so boozy as a Cosmo - which are usually mixed with mostly vodka and cranberry juice dribbled in for color.<br />
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I thought I would make a sweet clear cocktail using Citrus infused Vodka (I used Burnett's, which is a middle shelf brand), DeKuyper's Triple Sec, and WHITE Cranberry juice (which is mostly white grape juice when you read the label)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVocs-97a88g0EAVxR-EmngslrZwdqIrmPhfgxoCMe1tSWGcF_ELoMRcGcCI7jW0QBenJr7_ujCbChdAaJnGWqTjdSuewebk0lrUd7Ek6nu1vYIpQtt3Vixo08vgFWzYmTs5sLR7KFmo/s1600/White_Squirrel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVocs-97a88g0EAVxR-EmngslrZwdqIrmPhfgxoCMe1tSWGcF_ELoMRcGcCI7jW0QBenJr7_ujCbChdAaJnGWqTjdSuewebk0lrUd7Ek6nu1vYIpQtt3Vixo08vgFWzYmTs5sLR7KFmo/s640/White_Squirrel.jpg" width="640" /></a><br />
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We have had an unusual resident in our yard this fall and winter. He/She is a White Squirrel! Have you ever seen one? He doesn't seem to be albino, because he's got black eyes and a black snout. He's been hanging out here since late fall. He's a beautiful squirrel, we call him Whitey - being really creative people as we are, so this cocktail is in his honor. <br />
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I tried this first without lemon juice because I wanted a totally clear cocktail, but it was too sweet. So I added the lemon juice to cut through the sweetness, and it works! The lemon juice makes it slightly cloudy, but the taste is there, so that's the main thing.<br />
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THE WHITE SQUIRREL<br />
<br />
2 oz Citrus Infused Vodka (Burnett's Citrus)<br />
1 1/2 oz White Cranberry Juice<br />
3/4 oz Triple Sec<br />
1/2 oz Thyme Simple Syrup*<br />
1/4 oz lemon juice<br />
<br />
Place all the ingredients in a cocktail shaker and fill with ice, shake, pour into a martini glass or coupe. Garnish with a sprig of thyme.<br />
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*Recipe for Thyme Simple Syrup<br />
<br />
In a small saucepan, bring to a boil and dissolve:<br />
1 cup white sugar<br />
1 cup water<br />
<br />
When it comes to a boil and the sugar has dissolved, remove from heat, add 6 to 8 sprigs of thyme and steep for about 8 to 10 minutes. Strain through a fine-mesh strainer, and cool. Use in whatever you want. It's great in iced tea, lemonade and sparkling water! It keeps in the fridge indefinitely.Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-49233197660496482692015-12-28T03:37:00.001-08:002015-12-31T06:15:23.877-08:00 Clark's Ham Potato Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqsBYmsL00mdCnNXsS87BsRrwF02knD2BoHzs0q_p4VR_PP-YjMT_AE0sI3UE9rllFGbG5hn4IGv8rCJ6ih2RUl2rvtH4cZVybw0jVtAkiZol4T4e_geMJb8jCIB3A66pzkkEuxuCK9E/s1600/corn-ham-potato-chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqsBYmsL00mdCnNXsS87BsRrwF02knD2BoHzs0q_p4VR_PP-YjMT_AE0sI3UE9rllFGbG5hn4IGv8rCJ6ih2RUl2rvtH4cZVybw0jVtAkiZol4T4e_geMJb8jCIB3A66pzkkEuxuCK9E/s1600/corn-ham-potato-chowder.jpg" /></a></div>
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<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />Long time, no post. I'll try to fix that this year.</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br /></span>
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;">This is something to do with leftover ham from Christmas. It relies on a LOT of convenience items (condensed soups) that I don't use a lot. These Cream of Whatever soups are fantastic shortcuts in the kitchen, but they tend to be a little heavy on sodium and bland - so you really need to add your own flavors to make the dish special. </span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br /></span>
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;">In a large skillet or sauce pan:</span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />Melt:<br />2 tbls butter</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />Add to the pot, and saute, until onions and celery are translucent:<br />2 medium onions, diced<br />1 red pepper, diced<br />1/2 cup carrots, diced or shredded<br />1/2 cup celery, diced</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />Add, </span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;">Bring to a simmer, and simmer for 20 minutes until the potatoes are tender</span><span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />3 cups potatoes, diced<br />4 cups chicken broth<br /><br />Add,<br />1 can, Campbells Cream of Celery Soup<br />1 can, Campbells Cheddar Cheese Soup<br />2 - 3 cups diced ham<br />1 can of creamed corn</span><br />
<span style="background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 14.6182px;"><br />Simmer for another 10 minutes, and the chowder is ready to serve. However, if your are feeling extravagant, and want to really bump up the comfort-and-joy you can add:<br />1 cup of heavy cream (optional)<br />1 cup shredded cheddar cheese (optional)</span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: #f6f7f8; font-size: 12px; line-height: 14.6182px;">Best enjoyed with some sourdough bread! </span></span>Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-70737261894422869422015-04-03T11:49:00.001-07:002015-04-04T06:53:10.291-07:00Lemon Cheese...because Lemon Curd is a little too fussy.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLy1QdeM25DXrcNQm83IIPHxF5Bp44upN5531wgglj8FYwa8G_8c84WEJFCd7M8aAftIisoAW27aLprcANx-xSqjN3_CvQV5YFj1nhbq1blKtifH9l92JmnWKir4cinqOWOgcs76CqmF8/s1600/tart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLy1QdeM25DXrcNQm83IIPHxF5Bp44upN5531wgglj8FYwa8G_8c84WEJFCd7M8aAftIisoAW27aLprcANx-xSqjN3_CvQV5YFj1nhbq1blKtifH9l92JmnWKir4cinqOWOgcs76CqmF8/s1600/tart1.jpg" height="400" width="300" /></a></div>
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I am sure you are wondering what I filled that awesome Shortbread crust. Lemon Cheese, of course! This was adapted from an old Nathalie Dupree cookbook, New Southern Cooking. I cut it by 1/3 because it's the perfect amount for a 9-inch tart, her's was created for a 12-inch tart crust. But the great thing about it is that you can adjust up or down depending on how much you need. The magic ratio is:<br />
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1 egg<br />
1 lemon (juice and rind)<br />
1/3 cup sugar<br />
2 tbls butter<br />
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Adjust up from there...<br />
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Lemon Cheese differs from Lemon Curd in that it's much, much less fussy. Lemon Curd requires you to separate eggs. I don't like separating eggs. [<i>I know I did separate an egg in the previous recipe, but that was only one, and I used the white immediately in a quick morning scramble]</i> Lemon Curd usually uses 4 - 8 egg yolks - which means you have to figure out what to do with your 4 - 8 egg whites - not a tragedy, but long after separating eggs I have often come across a container with an un-determined number of eggs whites/egg yolks...of in-determinant age. Sometimes, there were smells...eww. <br />
<br />
Anyhoo. This makes about 1 1/2 cups of delightful, lemony goodness!<br />
<br />
In a sauce pan, add:<br />
<br />
2 large eggs<br />
2 lemons -<br />
[OK, this is a little fussy, use a microplane or other implement and remove the rind from both lemons, just the yellow, not the white pith, which is bitter, if using anything other than a microplane mince the lemon rind finely. Then juice and strain both lemons]<br />
2/3 cup of sugar<br />
<br />
Whisk this well, then add:<br />
<br />
4 Tbls butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDBFLecQFwDFk51TGK6WIJd4UVZy1hN0RdTAHAGgYr6uf4voD7qz0_I7qCaO5V7BdKiZa4jccLHkvYdDO65XkRGngJ8BalNoAjw0PBKNK9G8YxVaoFb9-CHQqSTbZsbuBvBzuu8geCqk/s1600/lemon_curd1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDBFLecQFwDFk51TGK6WIJd4UVZy1hN0RdTAHAGgYr6uf4voD7qz0_I7qCaO5V7BdKiZa4jccLHkvYdDO65XkRGngJ8BalNoAjw0PBKNK9G8YxVaoFb9-CHQqSTbZsbuBvBzuu8geCqk/s1600/lemon_curd1.jpg" height="400" width="300" /></a></div>
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<br />
Cook over medium heat for about 5 to 10 minutes stirring constantly. The butter will melt and it will be loose, like this...<br />
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Then all the sudden it will seize up, and become "custardy" like this. See how it becomes lemon yellow and much thicker? It should JUST come to a slight boil, but don't let it boil, remove it from the heat immediately. By the way, if you let it boil, the eggs will scramble and you just have to throw it away and start over. [Voice of Experience, or VoE, again]<br />
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Ok, so Lemon Cheese is actually rather fussy, but well worth it. Mrs. Dupree used it to fill a pie shell and she topped it with blueberries. You can use this in all sorts of ways, though - a parfait, with alternating layers of fruit, whipped cream and Lemon Cheese, perhaps? Buy those pre-made dessert shells and fill with Lemon Cheese and top with fruit? You can do all sorts of stuff with this.<br />
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Enjoy!Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-8149500629020166392015-04-03T09:22:00.004-07:002015-04-04T06:49:53.959-07:00Perfect (and super easy) Shortbread CrustA few years ago, my friend, St Cheryl of Shirlington, gave me a recipe for a Shortbread tart crust that I thought was pretty much perfect. It had 3 ingredients - flour, confectioners sugar and butter, was quickly assembled in a food processor, patted into a tart shell and baked. I have been using it ever since. Over Christmas this year, I found a recipe on the Martha Stewart site for a <a href="http://www.marthastewart.com/319153/press-in-shortbread-pie-crust">Press-In Shortbread Tart Crust</a>. It's brilliant, and the perfect amount for a 9-inch tart pan. It similar to St. Cheryl's, but a bit richer. It has a single egg yolk, regular sugar, butter and salt. Martha assembled it by hand, which I file under "Life Is Too Short", so I used the food processor - if you don't have one, I highly recommend one, I have had this Cuisinart for over 20 years. I also reduced by half the amount of salt, because I thought it was too salty.<br />
<br />
So here goes.<br />
<br />
PRE-HEAT YOUR OVEN TO 375*F<br />
<br />
In your food-processor bowl, with the blade attachment inserted, add:<br />
<br />
1 cup AP Flour<br />
4 Tbls. Butter, cut into 4 or 5 pats<br />
3 Tbls Sugar<br />
1/2 tsp Salt (I used kosher salt)<br />
<br />
Pulse the processor about 10 times or so, until it resembles coarse crumbs.<br />
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<br />
Add through the food-tube:<br />
<br />
1 large egg yolk<br />
<br />
Pulse about 5 times until the yolk is completely incorporated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyn8GIRYUf9_e-0B7dwjHxFc0nottD6Ml6YZjYGqnQo2X4ifrY8Jxrf8t3OyYZQaep-YM8gWm2NvsErG3Iou6GyI_SEsc5zsT9iL3eEfMg5_fenr3JC9MwCV4I_pg60SA-p_Lamg4NjSs/s1600/tartcrust2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyn8GIRYUf9_e-0B7dwjHxFc0nottD6Ml6YZjYGqnQo2X4ifrY8Jxrf8t3OyYZQaep-YM8gWm2NvsErG3Iou6GyI_SEsc5zsT9iL3eEfMg5_fenr3JC9MwCV4I_pg60SA-p_Lamg4NjSs/s1600/tartcrust2.jpg" height="300" width="400" /></a></div>
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<br />
Dump the mixture into a 9-inch tart pan with a removable bottom, and press the crumbs into the pan and up the sides of the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoa3XqIZYV5o_4oQXBwXH_cvhqfeV8eKUXDcroUF6O3blzbbCTqtpKLtcARHFhHg-9nVNmmYuvXWanXWSDiqzVWUjWRkXHX8olRwcoNizvU9y9G54w4evnBpdZI5viFctmeFRM65z7Aw/s1600/tartcrust3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoa3XqIZYV5o_4oQXBwXH_cvhqfeV8eKUXDcroUF6O3blzbbCTqtpKLtcARHFhHg-9nVNmmYuvXWanXWSDiqzVWUjWRkXHX8olRwcoNizvU9y9G54w4evnBpdZI5viFctmeFRM65z7Aw/s1600/tartcrust3.jpg" height="400" width="300" /></a></div>
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<br />
Note that I put it on an aluminum pizza pan, those removable bottoms can be tricky and this ensures that you don't make a mess (voice of experience, again).<br />
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Place in the freezer, and freeze for at least 20 minutes.<br />
<br />
Remove from the freezer and bake in your pre-heated oven for 20 minutes, turning the pan after about 10 minutes, remove when the crust is slightly browned - do not over cook.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTEYKmYfbyROOKfoRA9S5JWDlkVFrK3FHUkqqew8KbDisICoonerGyrJHN7bkW3w8yIBbCz2Vgjz8KTJ7Jug-146ufcANJHn_Th5P4aJQBpUrmlg063REQOw8K5XXkU_0wnSlpXy02k/s1600/tartcrust4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxTEYKmYfbyROOKfoRA9S5JWDlkVFrK3FHUkqqew8KbDisICoonerGyrJHN7bkW3w8yIBbCz2Vgjz8KTJ7Jug-146ufcANJHn_Th5P4aJQBpUrmlg063REQOw8K5XXkU_0wnSlpXy02k/s1600/tartcrust4.jpg" height="400" width="300" /></a></div>
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<br />
<br />
Allow to cool.<br />
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<br />
Then comes the fun part. You can fill this with anything your heart desires. Make a chocolate ganache with some chocolate chips and a bit of heavy cream, top with fruit. Make some pastry cream and top with fruit. If you don't feel like cooking anymore, soften 8 oz. of cream cheese and sweeten with some confectioners sugar, top with fruit....you get the idea.Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-66347379067693397372015-03-28T20:23:00.001-07:002015-03-29T05:39:05.180-07:00What's for lunch? A Refridgerator-Clearer Frittata<div class="separator" style="clear: both; text-align: left;">
Frittatas are a go-to leftover clearer in my house. Leftovers present a challenge to cooks that have finicky eaters in the house. I happen to love finding things to do with them, but I have run across finicky eaters that don't like leftovers, or anything do to with them. Frittatas, which are essentially a baked omelet, are a great disguise for anything that you need to rid of in your fridge. </div>
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Last night was a "Wii Kirk" at our little Presbyterian church in Arlington, VA. WE have about one a month in the cooler times of the year. The pastor's wife, St. Cheryl of Shirlington, and I bake a total of about 20 to 30 pizzas for whoever shows up, we set up a big screen with a Nintendo Wii attached for the kids or whomever to play. People bring things to share, like salads, dessert, wine, home brewed beer, etc. It's a grand way to start the weekend!</div>
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Anyway, I found myself looking for something to make on Saturday for lunch. These were the things that fell out of my 'fridge, some were left over from the Wii Kirk ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffS389wqJqUARCvwkADGvgThdXJr8PNj73V4n7Mj1NgQ47YFs12adznnOm3YsSspVvmVO82ugcz0-YpXmJHgDAWBfZyKe1hMd6SV7eiK9Ejph442tfkKVYqvtKvFNYGuSpSkuOgvBxMg/s1600/fritata1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffS389wqJqUARCvwkADGvgThdXJr8PNj73V4n7Mj1NgQ47YFs12adznnOm3YsSspVvmVO82ugcz0-YpXmJHgDAWBfZyKe1hMd6SV7eiK9Ejph442tfkKVYqvtKvFNYGuSpSkuOgvBxMg/s1600/fritata1.jpg" height="360" width="640" /></a></div>
So above we have, clockwise from the far left in the rubbermaid plastic bowl - sauteed peppers and mushrooms, in the small container above there's about 5 cloves of roasted garlic from something I made last week, in the center is a single carrot, above that 1/2 a yellow pepper, then 10 spears of asparagus, at the top there's a small container of leftover roasted potatoes, on the right that's about a single onion, thinly sliced, 3 eggs, and finally at the bottom fresh basil. <br />
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PREHEAT YOUR BROILER WHILE YOU PREPARE THESE THINGS AND YOU WILL NEED A BROILER SAFE PAN TO PREPARE THIS DISH><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9lKIlmocDtTXCqljlPZmdeTl3B8vjaq4Yle9RGUrS8GqU7KoLXFUuCFXnzC0MZD09DbaTq6DNYvk4g2w1-IUQCZCpVuag9pjXZMfgeQimG1OI6sv6dsxS3KOpOcOOuQ6Uy2T1kxcnxY/s1600/fritata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9lKIlmocDtTXCqljlPZmdeTl3B8vjaq4Yle9RGUrS8GqU7KoLXFUuCFXnzC0MZD09DbaTq6DNYvk4g2w1-IUQCZCpVuag9pjXZMfgeQimG1OI6sv6dsxS3KOpOcOOuQ6Uy2T1kxcnxY/s1600/fritata2.jpg" height="360" width="640" /></a></div>
Above are these things all prepped - from lower left, those roasted potatoes, 1 shredded carrot, those peppers and mushrooms, the green stuff next to the carrots is the basil, between the carrots and basil is that roasted garlic minced, next to that is the yellow pepper, and in the ramekin in the upper right is the asparagus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2S8KjO6dEVS17ZoUDrOPqKpowiOVt5rVpiUTp_UgfkM-l6yps1kcqRM7AwDMXxXOPBlBieQrkqaeVtn8T3GTr39_qc-qo0YaKvCwGykbrZIMDxHSrG7IgpgML7gEayRbhzmjgXsxKKQ/s1600/fritata3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2S8KjO6dEVS17ZoUDrOPqKpowiOVt5rVpiUTp_UgfkM-l6yps1kcqRM7AwDMXxXOPBlBieQrkqaeVtn8T3GTr39_qc-qo0YaKvCwGykbrZIMDxHSrG7IgpgML7gEayRbhzmjgXsxKKQ/s1600/fritata3.jpg" height="360" width="640" /></a></div>
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To start I added 1 Tbls of olive oil to a saute pan and heated for a couple minutes over medium heat:</div>
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Add, and saute until the onions are translucent:</div>
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Onions</div>
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peppers</div>
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carrots</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWFil4h0f6LH4zBTGMF5nlbCMNyRlAHW9iRmSUbA0zPdyg-HzF7_RW6AupX_DWjxoUbSpTBxRao5NyTUOTo6LfRMfTYq1C6OuJ-y1e9SoxxsjpU7nPBYqwOvRlYRN-KvvDPkEYvLUdpk/s1600/fritata4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWFil4h0f6LH4zBTGMF5nlbCMNyRlAHW9iRmSUbA0zPdyg-HzF7_RW6AupX_DWjxoUbSpTBxRao5NyTUOTo6LfRMfTYq1C6OuJ-y1e9SoxxsjpU7nPBYqwOvRlYRN-KvvDPkEYvLUdpk/s1600/fritata4.jpg" height="360" width="640" /></a></div>
Add, and saute for about 3 minutes, do NOT overcook the asparagus, or it will get stringy and gross [bleah]:<br />
<br />
Asparagus<br />
Roasted garlic<br />
roasted potatoes<br />
sauteed peppers and mushrooms<br />
<i><b><br /></b></i>
<i><b>At this time also add whatever herbs/spices you'd like:</b></i><br />
<i><b>I added about 1/2 tsp of salt, some freshly ground pepper and a sprinkling of Italian Seasoning.</b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZeVe8kIcvy-QzeKIfVpzrNVZ4FYTkFMI9j9IURaTerXq7T8KRrOUTWYDhiDQDdpX_gZ8R2AhR-GtlB120FBfTgvkjSQHtS4dFCbCQSjT4mu0I9uYPFKHOP_kzOqRJ6XaGWBnpvTRXVE/s1600/fritata5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZeVe8kIcvy-QzeKIfVpzrNVZ4FYTkFMI9j9IURaTerXq7T8KRrOUTWYDhiDQDdpX_gZ8R2AhR-GtlB120FBfTgvkjSQHtS4dFCbCQSjT4mu0I9uYPFKHOP_kzOqRJ6XaGWBnpvTRXVE/s1600/fritata5.jpg" height="360" width="640" /></a></div>
Break the 3 or 4 eggs into a bowl and scramble well, pour over the vegetable mixture and make sure that it's well incorporated throughout the dish. Allow to cook on your stove top for about 2 minutes so the eggs are starting to set. <br />
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Remove from the cooktop, and place under the broiler for 3 to 5 minutes. Don't let it burn, it can happen quickly, so you need to watch it. You can't walk away or you can have a disaster on your hands. Voice of experience here...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv34DjPhzdu5Q7W5KZGPrz028pvUAh59nQGux-5-A6e0QF1CCUNSJeFhUxpKo2gKTdv7gookKocpsg59Xal2pwoA4mbfZv7AZvYk2SP-N5QSfKGH9V6j8xW1uarDmn8SQnH9QAY8Mi5A/s1600/fritata6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQv34DjPhzdu5Q7W5KZGPrz028pvUAh59nQGux-5-A6e0QF1CCUNSJeFhUxpKo2gKTdv7gookKocpsg59Xal2pwoA4mbfZv7AZvYk2SP-N5QSfKGH9V6j8xW1uarDmn8SQnH9QAY8Mi5A/s1600/fritata6.jpg" height="360" width="640" /></a></div>
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SO this is the finished product, this was enough for the two of us, but if you have smaller appetites you could stretch this to feed four - add a salad and some bread, maybe. That's dinner! I served this with my Faux-oli - Mayo, dijon mustard and horseradish and a slice of my Knearly Kno-Knead Bread. It was pretty choice, and my 'fridge is cleared of a LOT of stuff! <br />
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You can really put anything you can imagine in a frittata,<br />
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Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-15687267617945362922015-03-21T09:14:00.001-07:002015-03-21T21:42:36.271-07:00Clark's Knearly Kno-Knead Artisan BouleSeveral years ago, the NY Times Mark Bittman, published a No-Knead artisan bread recipe that launched thousands of youtube and blog posts. It's really simple - flour, water, salt and a lot less yeast than you think you'd need, bake it in a cast-iron dutch oven in a 500 degree oven for 30 minutes with the cover on, 15 minutes with the cover off. The result is a lovely, round "store bought" appearing loaf. The crust is crunchy and the inside is moist and chewy. A long rise time gives it a tangy, sourdough flavor. The magazine Cook's Illustrated, tweaked this recipe a year or so ago, adding beer and a some vinegar - allowing for a shorter rise time and a more pronounced sourdough flavor.<br />
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Mark Bittman's recipe never worked right for me, the bottom was always burned. Also, because it was no-knead, I often found streaks of unincorporated flour in the boule - not cool. Kneading for just about 2 minutes, will ensure this doesn't happen. I have made several changes to his basic method that work for me and my oven and kitchen - YMMV (ye olde geeketh-speaketh for "your mileage may vary"). I reduce the temperature to 450 degrees, and decrease the final "un-lidded" baking is 10 minutes instead of 15. I add 1 cup of whole wheat flour with 2 cups of all purpose or bread flour, instead of all white flour - NOTE: I have tried all wheat flour and it was a door-stop - dense, dry, heavy, I tried 1/2 WW Flour and 1/2 unbleached AP, and it was okay, but I prefer 1/3 WW/2/3 AP flour best, I keep the addition of vinegar from the Cook's method, but left out the beer because it's too fussy. I also use parchment paper to add and remove the boule to the pot, and it also protects the bottom from getting too browned. Which probably sounds fussy, but I wouldn't bake bread without it. I might get into that in a future post. Parchment paper is God's gift to bakers.<br />
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Here's what the finished loaf looks like. Pretty, right? This too can be yours!<br />
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I usually bake it in the winter months, when I don't mind heating up the kitchen.<br />
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NOTE: You need a cast-iron dutch oven with a secure fitting lid for this recipe. Mine is a Lodge #10 1/4. It holds about one gallon. I bought it at Walmart sometime in the 1980s after the earth had cooled, but the dinosaurs were not yet wiped out by the massive asteroid - but I digress. The idea is that when the dough it cooking the steam is captured in the closed vessel - mimicking a commercial bread oven that injects steam during the baking process. This makes the crispy, crust and chewy interior.<br />
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<b><i>Clark's Knearly Kno-Knead Artisan Boule</i></b><br />
<br />
In a large pyrex bowl <i>dry-wisk together</i>(you can see in the pix, that I used an 2 quart mixing bowl - Pamper Chef's finest!):<br />
<br />
2 cups unbleached flour or bread flour<br />
1 cup whole wheat flour<br />
1 1/2 tsp salt<br />
1/4 to 1/2 tsp of instant yeast (use a 1/2 tsp measure, and don't fill it all the way...you really don't need as much yeast as most bread recipes call for, I have found)<br />
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<br />
When these ingredients are completely mixed together, stir in with a rubber spatula:<br />
<br />
1 1/2 cups of warm water (it doesn't have to be hot, it just needs to be warm to the touch)<br />
1 Tbls of distilled vinegar<br />
<br />
Mix these together, adding more warm water if it's too dry. Pour out on a lightly floured surface. Knead for about 1 - 2 minutes, until the ball of dough is smooth and all the dry ingredients are incorporated.<br />
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Put the ball back in the glass bowl (you don't need to clean it out, it's unnecessary). Put it in a warm space (I put it in my microwave), allow to rise undisturbed (well, if you need the microwave for something, go ahead and use it, just replace your boule when you are done) for at least 18 hours - longer is ok, though. I made this one at noon on a Friday, and baked it at 9am the next morning, so it was something like a 21 hour rise.<br />
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Here's the ball of dough after 21 hours, it's roughly doubled in size and it's beautiful! You wouldn't believe the wonderful, yeasty smell!<br />
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<b><i>Put the lidded dutch over in the oven and preheat to 450 degrees. </i></b><br />
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Pour out on a floured surface (just a little), and form the dough into a ball. Put the round on a piece of parchment paper, about 10 inches wide, and long enough to hold both ends with the boule in the middle. Score the boule with a sharp knife, however you'd like. This pattern makes an interesting design when it's baked. Scoring helps keep the boule in a uniform shape.<br />
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Cover this baby with a clean cloth towel and allow to rise for about 30 minutes or so, while the oven and the pot are pre-heating.<br />
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Remove the lid from the dutch oven, and use the ends of the parchment paper to place the boule in the middle of the pot. Replace the lid, and bake for 30 minutes.<br />
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Remove the lid, and bake for an additional 10 minutes. This is hard, because the boule looks done at this point, but resist temptation and bake it 10 more minutes uncovered anyway.<br />
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Then you're done! Allow the boule cool, until it's not to hot to handle, and enjoy! You have a perfect loaf of artisan bread to serve with whatever your heard desires! Hmmm, beef stew sounds perfect, right? How about a hearty, black bean soup with sausages...the possibilities are endless!<br />
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Cheers!Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-66017873138418167482015-03-13T19:37:00.001-07:002015-03-13T19:37:01.300-07:00Garden Season is Nigh!!ZOMG!!! It's getting near to garden season!!! I cannot wait! Are you with me??Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-43417650716032948362015-03-13T07:33:00.002-07:002015-03-13T07:33:18.632-07:00Vegetarian "Pizza" Soup<div class="separator" style="clear: both; text-align: center;">
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Ok, it's not pizza, but it's really tasty. This is how this soup came about, it's one of the few recipes that I made up all by myself [preens a little :-)], We do this thing out our Presbyterian Church called Wii Kirk every month or so. Wii Kirk is on a Friday nights and the pastor's wife, whom I will always refer to as Saint Cheryl of Shirlington, bake an assortment of pizzas from scratch for whomever shows up. The kids play Wii on the big screen, the parents have a glass of wine or two and have a nice start to their weekend. It's become a mostly secular tradition at our little church. Saint Cheryl and I have a good time doing it, and it brings people to the church that might not attend a Sunday service.<br />
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Last year my spouse and I were doing this 28 day diet called Shred, and a Wii Kirk happened in the middle of this program. I created this soup so that we wouldn't be tempted by the luscious pizzas- it didn't work, but it's a really amazing soup, with everything you'd put on a veggie pizza - plus cannelli beans for added protein. It was lacking in cheese flavor, but that's to be expected. If you weren't watching calories and fat you could add some Parmesan cheese to the top....ooooh! A 1 cup serving will set you back about 170 calories (without cheese, of course).<br />
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So here it is:<br />
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ADD, 1 Tbls of olive oil to a stock pot, and sautee over medium heat the following, until the onions are translucent, about 2 - 3 minutes:<br />
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1 onion chopped<br />
1 red or yellow bell pepper, diced<br />
3 garlic cloves, chopped (not mashed, it's nice to have the little chunks of garlic in the soup)<br />
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ADD, and sweat for about 2 - 3 minutes:<br />
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1 lb. of mushrooms, diced<br />
1 tsp Italian Seasoning<br />
1 tsp salt<br />
1/2 tsp red pepper flakes<br />
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ADD,<br />
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1 28-oz can of crushed tomatoes<br />
1 14-oz can of diced tomatoes<br />
1 6-oz can of tomato paste<br />
2 cups of water<br />
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SIMMER, until the mushrooms are fully cooked, about 10 - 15 minutes<br />
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ADD, and simmer an additional 5 minutes.<br />
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20 Kalamata Olives, chopped<br />
6 Oil-packed Sun Dried Tomatos, diced<br />
8 Artichoke hearts, halved or quartered depending on size (optional)<br />
1 14-oz can of Cannelli Beans<br />
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All done! Top with parmesan cheese if your are feeling reckless!<br />
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<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-71508534032749594282015-03-07T07:49:00.001-08:002017-03-15T05:40:57.336-07:00Spinach-Cannelli Bean SoupI have made a version of this before with chicken and chicken stock, but this version is vegan and 'fasting-day' friendly. I think a serving (a heaping cup) would probably be around 150 calories. The two cups of pureed beans for the 'Bean Broth' add a creaminess to the soup that "almost" makes it seem like there is dairy in it. I believe that this was adapted from a Lynne Rossetto Kasper (the host of that awesome public radio show, The Splendid Table) recipe, hers had chicken in it, I am pretty sure.<br />
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ABOUT THESE BEANS: I prepared one pound of cannelli beans according to package directions, but they came out mushy. I am not sure what I did wrong. I boiled them for a minute, then allowed to soak for an hour, then cooked for about 40 minutes (the package said to cook for ONE HOUR(!)). One pound of dried cannelli beans yeilded between 5 and 6 cups of mushy beans. They taste fine, it's just the texture.<br />
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PREPARE THE BEAN BROTH:<br />
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PUREE in a blender, and set aside:<br />
<br />
2 cups of prepared beans, or 1 15-oz can Cannelli Beans (or other white bean)<br />
4 cups of water<br />
<br />
Set aside the rest of the Cannelli beans, there should be between 3 - 4 cups leftover.<br />
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PREPARE THE SPINACH:<br />
<br />
Bring to a boil in large pot or sauce pan,<br />
<br />
6 cups of water,<br />
1 Tbls salt<br />
<br />
ADD, all at once or in batches, cook a couple of minutes until wilted (all that spinach cooks down to about 2 cups):<br />
<br />
1 20-oz bag of fresh spinach<br />
<br />
REMOVE THE Spinach and strain in a colander, when cool enough to handle, chop the spinach into smaller pieces. Set this aside.<br />
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SAUTE in a large stock pot, in one Tbls of olive oil, until the onions are translucent:<br />
<br />
2 medium onions, chopped<br />
1 red pepper, chopped,<br />
4 cloves of garlic, chopped (not minced)<br />
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ADD, the spices and saute for about 2 minutes:<br />
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1 tsps salt ( more or less to taste)<br />
1/2 tsp ground pepper<br />
1 tsp dried Italian Seasoning<br />
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ADD, and bring to a simmer:<br />
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The Bean Broth you previously set aside,<br />
The chopped spinach you set aside.<br />
The other 2 + cups of Cannelli beans that was also set aside (or 1 15 oz can of Cannelli beans)<br />
1 - 2 cups of water, if the soup is too thick, it should be the consistancy of cream soup/chowder<br />
(NOTE: I also added 1 TBLS of a vegetable broth concentrate, called "Better Than Broth" that I bought at our Safeway)<br />
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Cook at a simmer for about 20 minutes. You are all done! Buon Appetito!<br />
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<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-39459789858566963982015-03-02T16:25:00.002-08:002015-03-03T20:12:38.604-08:00Black Bean and Sweet Potato Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ud-Ihay6-D0WNM8ruum-EleP5lVDOlOG7qyct5KuGYZUfwQbvCq-pXRu7FzNG8-qQv0LKKrP0ID2RcUaJ658spdh7IEcciEJI3oBG9Tekx61jHWYe8k2peFl1USp8jF-r9g63py37zI/s1600/Black_bean_Sweet_potato_soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Ud-Ihay6-D0WNM8ruum-EleP5lVDOlOG7qyct5KuGYZUfwQbvCq-pXRu7FzNG8-qQv0LKKrP0ID2RcUaJ658spdh7IEcciEJI3oBG9Tekx61jHWYe8k2peFl1USp8jF-r9g63py37zI/s1600/Black_bean_Sweet_potato_soup.jpg" height="360" width="640" /></a>I am still looking for low fat, vegan soup options for our two 'fasting' days. I combined two different recipes, that I found out on the intertubes and the results were WONDERFUL, you have the black beans with a with savory spices and big chunks of sweet potato that add a subtle nutty, sweetness. It's hearty enough to stick with you for a while.<br />
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<b><i>About The Beans</i></b>: this recipe uses one whole pound of black beans. I made them from dried beans, because I had the time and it's no big deal, they take approximately a couple hours ( pick through for small stones, add a tsp of salt, cover with water, bring them to a boil and remove from heat, soak for an hour, then cook until they are tender - black beans take about 30 - 40 minutes). You don't don't have to babysit them, which makes it easy if you work-from-home. One pound of dried beans yields about 6 - 7 cups of cooked beans. If you don't care to cook your own beans, use three 15-oz cans of canned black beans (I usually use Goya brand). Rinse them first, they have a lot of added salt. <br />
<br />
In a big stock pot:<br />
<br />
Heat 1 tbls of olive oil until shimmering<br />
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ADD and saute, until the onions are transluscent (about 3 minutes):<br />
<br />
1 onion, chopped,<br />
3 - 4 stalks of celery, diced<br />
1 red pepper, diced<br />
<br />
ADD, your spices and sautee for about a minute until fragrant<br />
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1 tsp garam masala or curry powder (optional, I know some don't like this)<br />
2 tsps salt or more depending on taste<br />
1/2 tsp of red pepper flakes<br />
1 tsp Spanish Smoked Paprika<br />
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ADD,<br />
<br />
7 cups of water or vegetable broth<br />
3 sweet potatoes, diced into 3/4 inch cubes<br />
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Bring to a rapid simmer, and cook until the potatoes are done, 20-30 minutes<br />
<br />
PUREE in a blender, with some of the liquid from the stew and add to the soup:<br />
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2 cups of black beans (or one of your cans of RINSED black beans)<br />
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[this black bean puree adds a richness to the stew]<br />
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ADD,<br />
<br />
the rest of the Black Beans, or 2 cans of RINSED canned black beans. <br />
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That's it! It actually was better than I thought it would be. Let me know what you think!<br />
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<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-47261563782473016652015-02-22T15:22:00.003-08:002015-03-03T20:15:13.655-08:00Sweet Potato, Collard and Black-Eyed Pea Soup with Sriracha SauceOK, so Joe Yonan of the Washington Post<a href="http://www.washingtonpost.com/pb/recipes/sweet-potato-collard-and-black-eyed-pea-soup/14533/"> published this a couple weeks ago in the Food Section</a>. Joe is a vegetarian, and I have used his recipes before because Joe likes really big flavors. This recipe appealed to my Southern roots - hello! - Sweet Potato, Collards AND Black Eyed Peas - what's not to like??<br />
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Anyhoo, when we tasted this, my beloved said, "It would be perfect with BACON!", which would completely negate my goals of reducing meat consumption, right? Even though it was true - it was <b>bland</b>. I bumped up the salt and pepper amounts and it was better, but still a little boring. I thought, what about Sriracha? This made a LOT of soup, so I added probably about a 1/4 cup of the Sriracha to the batch. It was really good, the Sriracha added the Umami that this soup was missing. Though, there's no bacon in it, the Sriracha adds a sweet, smokiness that was sorely missing. <br />
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It's a gorgeous soup, as you can see from the WaPo pic. I actually made my own Black-Eyed Peas, rather than using canned, and just measured 30 ounces of them and added at the end, it's super easy if you have a little extra time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ridjz5GFgc6SGFgemMImUbQqIadb1KwZzbTTDQDBDG0_8cB3Lr_spG34L9vnWNJu_YF1cbXBksA7iBHiSx808HUsBrTQQvYeiGbTZsWmunW3EijtNakbMABfJDcwE4JQlxuvZmHP6Hw/s1600/Sweet+potato,+collard+and+BEPea+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ridjz5GFgc6SGFgemMImUbQqIadb1KwZzbTTDQDBDG0_8cB3Lr_spG34L9vnWNJu_YF1cbXBksA7iBHiSx808HUsBrTQQvYeiGbTZsWmunW3EijtNakbMABfJDcwE4JQlxuvZmHP6Hw/s1600/Sweet+potato,+collard+and+BEPea+Soup.jpg" height="426" width="640" /></a></div>
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<br />
<h5 style="color: #2a2a2a; font-family: FranklinITCProBold, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; font-stretch: normal; font-weight: normal; margin-top: 0px; text-transform: uppercase;">
INGREDIENTS</h5>
<ul class="ingredient-list" data-id="For the sweet potato broth" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li class="heading" style="font-family: FranklinITCProBold, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12px; font-stretch: normal; line-height: normal; list-style: none; margin-bottom: 15px; margin-left: -18px; text-transform: uppercase;">FOR THE SWEET POTATO BROTH:</li>
</ul>
<div>
<span style="color: #333333; font-family: FranklinITCProBold, HelveticaNeue, Helvetica Neue Light, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif;"><span style="font-size: 12px; text-transform: uppercase;">Heat:</span></span></div>
<ul class="ingredient-list" data-id="For the sweet potato broth" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 tablespoon extra-virgin olive oil</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">SAUTE until the onions are translucent, about 5 minutes</span></div>
<ul class="ingredient-list" data-id="For the sweet potato broth" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 medium onion, thinly sliced</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">3 ribs celery, chopped</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 medium carrot, peeled and shredded on a box grater</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">ADD, bring to a decent simmer and cook until the sweet potatoes are soft, about 20 minutes.</span></div>
<ul class="ingredient-list" data-id="For the sweet potato broth" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 large sweet potato (about 1 pound), peeled and cut into large chunks</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">6 cups water</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">5 whole cloves (tie a string around the cloves so they are easy to remove - important tip, I think I missed one and had clove bits in my broth after I pureed it - bleah)</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 teaspoon fine sea salt, or more as needed </span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 teaspoon freshly ground black pepper, or more as needed </span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">Remove the cloves, then using an immersion blender or a regular blender processing in batches, puree until smooth. Set aside.</span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li class="heading" style="font-family: FranklinITCProBold, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12px; font-stretch: normal; line-height: normal; list-style: none; margin-bottom: 15px; margin-left: -18px; text-transform: uppercase;">FOR THE SOUP</li>
</ul>
<div>
HEAT:</div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 tablespoon extra-virgin olive oil</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">SAUTE until the onions are translucent, about 5 minutes:</span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 large onion, cut into 1/4-inch dice</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 rib celery, cut into 1/4-inch slices</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 large carrot, scrubbed, trimmed and cut into 1/4-inch coins</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">ADD, and saute for a minute:</span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">3 cloves garlic,<i> finely</i> chopped</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">ADD the <b>Sweet Potato Broth, then</b> add these ingredients:</span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">Leaves from 5 sprigs fresh thyme</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1/4 teaspoon crushed red pepper flakes, or more as needed</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">14 1/2 ounces canned, no-salt-added diced tomatoes, and their juices</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;"><b><i>Bring to a boil </i></b>and ADD:</span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">2 bunches collard greens, stemmed and torn into bite-size pieces (about 8 cups, make sure you don't have any of the stems, they are too fibrous, and unpleasant )</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">Simmer until the collard greens are done, about 30 minutes, but it could be closer to an hour, seriously I wouldn't steer you wrong, collards can take a little while).</span><br />
<span style="color: #333333; font-family: Georgia;"><br /></span>
<span style="color: #333333; font-family: Georgia;">ADD, </span></div>
<ul class="ingredient-list" data-id="For the soup" style="color: #333333; font-family: FranklinITCProLight, HelveticaNeue, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 5px; padding-bottom: 10px; padding-left: 18px;">
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">30 ounces cooked or canned, black-eyed peas, rinsed and drained</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">1 teaspoon kosher salt, or more as needed (I needed more...probably closer to 2 tsps total for the whole recipe, including the 1 tsp in the broth).</span></li>
<li style="font-family: Georgia; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 15px;"><span class="measurement" itemprop="ingredients" style="display: block;">Sriracha sauce to taste, I used about 3 tbls for the whole batch, maybe 4 tbls.</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Georgia;">This would be lovely served over rice or by itself. I would serve it with a crusty loaf of bread, but that's just me.</span></div>
Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-19196766928321914292015-02-21T11:26:00.002-08:002015-02-22T15:24:17.809-08:00Vegan Cabbage SoupSo, my spouse and I started this 5-2 diet in January, that started over in England. The gist is that you subsist for 2 days a weeks on 500 - 600 calories for the day. Our "fast" days are on Monday and Thursday, because that works well for us both. I am chief-cook in our marriage, so I thought it would be cool if we went essentially vegan two days a week. Baby-steps, right? The first week was the hardest, but it's gotten much easier every week. <br />
<br />
Anyhoo...I have been looking for really hearty, but low calorie soup options. I used to love this soup that my Grandmother, we called her Dee-Mama, made back when I was a kid. It was hearty and comforting. Dee-Mama's was, most assuredly NOT vegan (I think it either had bacon or sausage in it). So, this is not a family recipe, but it's inspired by one. This may be too spicy for you with the Chipotle pepper (from Penzey's, by the way), but adjust accordingly. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFH1pPqyNdSAjJv-r8SLnQgfe6SMQ4HnnKAGxuv-a73BeUVtrcPx674_moxYbGJ_E99SzcyqmZW4edaYmSsfioiXmRpvAVE-xyEo6FJWOzrEMULxKzLTTR1cHg5TRE32WHXQvwAfzqTM/s1600/Cabbage_Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFH1pPqyNdSAjJv-r8SLnQgfe6SMQ4HnnKAGxuv-a73BeUVtrcPx674_moxYbGJ_E99SzcyqmZW4edaYmSsfioiXmRpvAVE-xyEo6FJWOzrEMULxKzLTTR1cHg5TRE32WHXQvwAfzqTM/s1600/Cabbage_Soup.jpg" height="360" width="640" /></a></div>
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<br />
Vegan Cabbage Soup<br />
<br />
In a large-ish stockpot heat:<br />
<br />
1 - 2 tbls olive oil<br />
<br />
Saute for about 3 minutes, or until the onions are translucent:<br />
<br />
1 large onion, chopped<br />
1 red, yellow or orange pepper, chopped<br />
3 or more cloves of garlic, diced or pressed (according to taste, I LOVE GARLIC)<br />
<br />
Add, and saute for about 10 minutes, or until the cabbage is slightly wilted:<br />
1 carrot, shredded on a box grater (I don't like carrots unless they are shredded...it's me, not carrots)<br />
1 head of cabbage, shredded<br />
1 tsp Spanish Smoked Paprika (mostly optional, it's really nice)<br />
1 tps Chipotle Pepper (totally optional)<br />
2 tsps salt, or more to taste (I used more like a tablespoon)<br />
<br />
Add:<br />
1 28-oz can of crushed tomatoes (I used Tuttorosso Crushed tomatoes with basil, I bought it at BJs Wholesale)<br />
1 14-oz can of diced tomatoes (I used Hunts)<br />
6 cups of vegetable broth or water (I used 6 cups of water, with 1 tbls. of vegetable broth concentrate)<br />
<br />
Simmer for about an hour. If you weren't fasting, this would go well served over some rice and with a crusty loaf. <br />
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Question for Vegans: Would you do anything differently?<br />
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<br />Gyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-21595555170430663392012-04-06T12:49:00.001-07:002012-04-06T12:49:24.961-07:00Party next week...creating a cocktailNext Saturday, we are having a birthday party for a dear friend of ours that is turning 40...she actually turned 40 yesterday, but this weekend is Easter, so everyone had too much to do to schedule it this weekend. <br />
<br />
The gal's name is Suzanne and she currently works for the State Dept. She made up the guest list and my and my pastor's wife, whom I refer to as Saint Cheryl of Shirlington. It's going to be about 35 to 45 people...the largest party I have ever thrown.<br />
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I am going to do a signature cocktail that is based on her with her experiences. She's fluent in Russian, and spent nearly a year in the former Soviet republic Tajikistan...so of course I am calling it the Suzann-istan. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DdfHGK3f4YbKRHbnvqcsNElPJP61ONbTCHeQYeOpd3ukKORFeLFbb213EBBikBZ1SvXvhyxuU1aGa98xy6gNEPFMIdN_w7aUGUZ3rXkJY8qbTwMEMgfpWLb459UafGRxGXvuVVw8aC0/s1600/Suzannistan+cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DdfHGK3f4YbKRHbnvqcsNElPJP61ONbTCHeQYeOpd3ukKORFeLFbb213EBBikBZ1SvXvhyxuU1aGa98xy6gNEPFMIdN_w7aUGUZ3rXkJY8qbTwMEMgfpWLb459UafGRxGXvuVVw8aC0/s1600/Suzannistan+cocktail.jpg" /></a></div>
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<br />
I bought 1.5 liters of 100 proof vodka and placed it in 2 Mason jars, I added dried apricots and 1/2 a vanilla bean, and closed them and set them in a window sill, they are a light orange color right now so something is infusing. <br />
<br />
I read where pomegranates are a big crop in Tajikistan, as well as apricots and Persimmons. I looked in several Asian markets as well as all the big supermarkets, and I couldn't find any persimmons...must not be persimmon season. <br />
<br />
I got some Pomegranate juice, and it's really strong so I can thin it down with sparkling water. I figure the cockail will look something like this:<br />
<br />
2 oz Pomegranate juice<br />
1 1/2 oz 100 Proof vodka, infused with apricots and a vanilla bean<br />
3/4 oz triple sec<br />
1/2 oz lemon juice<br />
2 oz sparkling water<br />
<br />
I am going to make this in a large batch and serve it in a big glass drink dispenser. <br />
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I will tweak it, but I think this will be about it.<br />
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S'all for now<br />
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Cheers,<br />
ClarkGyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0tag:blogger.com,1999:blog-1204497769225787905.post-7979355624118881722012-04-05T12:51:00.001-07:002012-04-05T14:28:02.304-07:00User profle picYeah, so about this user profile pic...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWj7yWD2zwYmFp0pEAKAn_pIM1YAyvOU022ICX0s-KLWUUhlRoaEXV8pnX8To-G3B-ZMrQmRpzyGKZJbkdzXvDXIsV2ye8Ulg2mAOH8N4GzbsgGI7DdiKZLu0j__-stHcX2_86-2fVNI/s1600/pancakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWj7yWD2zwYmFp0pEAKAn_pIM1YAyvOU022ICX0s-KLWUUhlRoaEXV8pnX8To-G3B-ZMrQmRpzyGKZJbkdzXvDXIsV2ye8Ulg2mAOH8N4GzbsgGI7DdiKZLu0j__-stHcX2_86-2fVNI/s320/pancakes.jpg" width="240" /></a></div>This was taken in our garage in 2009. You are no doubt asking yourself, why is that goofy looking bald guy cooking pancakes in a garage?<br />
<br />
I'll tell you!<br />
<br />
We did a renovation project in 2009 that took up much of the year...we started in April and moved in, in August. During this time, we were without a kitchen and I was cooking in my garage. I made it work, and we didn't resort to going out to eat except for a few times. I had a Microwave oven, a 2-burner cooktop, a rice cooker, a Vitamix Turbu-effing-blender and our grill which also had a side burner.<br />
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It was an excellent test of my cooking skills and imagination - we didn't use the grill a lot when we finally move back into our renovated space, as we were so sick of char-broiled flesh.<br />
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I documented the project at renovolutions.blogspot.com and it's still there, I never deleted it. You are welcome to check it out. It's pretty good if I do say so myself.<br />
<br />
l8r,<br />
ClarkGyr8orhttp://www.blogger.com/profile/17263058056454307876noreply@blogger.com0