<![CDATA[What's that Smell?]]> http://www.lindasrecipes.com/ The Collected Recipes of Linda Fri, 23 Feb 2018 11:08:49 -0500 en <![CDATA[Gingery Turkey Noodle Soup]]> http://www.lindasrecipes.com//blog/2567/Gingery-Turkey-Noodle-Soup http://www.lindasrecipes.com//blog/2567/Gingery-Turkey-Noodle-Soup Tue, 13 Feb 2018 21:26:21 -0500 http://www.lindasrecipes.com//blog/2567/Gingery-Turkey-Noodle-Soup This also comes from the WW weekly.  It will be my last entry until I am good enough to cook again.  I was supposed to eat light and nothing after midnight.  One of my painting partners told me about a site here in Nashville that delivers dinners to your doorstep and is all organic and good.  So tonight I ordered three dinner.  They will be delivered Monday.  If I get out Saturday or Sunday, I have ingredients her for 2 meals that I bought ingredients for and are in the freezer.  My hairdresser also gave me an app to deliver anything and she says that the charge is from $3-$5 tops.  So we can do either for Saturday or Sunday.  Tonights dinner I believe fit the bill for a light non heavy spiced meal.  If was not an Instant Pot recipe, but I turned it into one.  

Ingredients:

4 t EVOO

1/2# turkey breast cutlets, cut into 1/2” pieces

1/4 t black pepper

2 leeks, halved lengthwise and thinly sliced white and light green parts only

2 large carrots, thinly sliced

2 thin celery stalks, thinly sliced

2 garlic cloves, minced

2 t grated peeled fresh ginger

6 C chicken broth

1 1/2 C wide egg noodles

2 T chopped fresh flat-leaf parsley

Salt to taste (I used 1 t.)

Directions:

  1. Place the oil in the Pot and turn on sauté.  Add all the vegetables including the parsley, cloves, and ginger.  Sauté until softened.  
  2. Add the turkey breast and broth.  Close the lid and put it in Soup for 6 minutes.  Let it loose steam naturally.  Mine after 20 minutes, mine still had to be vented manually.  I believe it depends on the quaint inside for the natural venting.  
  3. Add the noodles and turn on sauté for 6-8 minutes.  

This worked perfectly.  It was a very tasty dinner.  Many recipes I read said the only way to make great soup is to make your own broth, which I do.  In fact I made broth last night to do this soup.  I froze instead of canning as I am running out of time.  Either works.  Wish me luck for a speedy recovery.  Not looking forward to the next few weeks.  

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This also comes from the WW weekly.  It will be my last entry until I am good enough to cook again.  I was supposed to eat light and nothing after midnight.  One of my painting partners told me about a site here in Nashville that delivers dinners to your doorstep and is all organic and good.  So tonight I ordered three dinner.  They will be delivered Monday.  If I get out Saturday or Sunday, I have ingredients her for 2 meals that I bought ingredients for and are in the freezer.  My hairdresser also gave me an app to deliver anything and she says that the charge is from $3-$5 tops.  So we can do either for Saturday or Sunday.  Tonights dinner I believe fit the bill for a light non heavy spiced meal.  If was not an Instant Pot recipe, but I turned it into one.  

Ingredients:

4 t EVOO

1/2# turkey breast cutlets, cut into 1/2” pieces

1/4 t black pepper

2 leeks, halved lengthwise and thinly sliced white and light green parts only

2 large carrots, thinly sliced

2 thin celery stalks, thinly sliced

2 garlic cloves, minced

2 t grated peeled fresh ginger

6 C chicken broth

1 1/2 C wide egg noodles

2 T chopped fresh flat-leaf parsley

Salt to taste (I used 1 t.)

Directions:

  1. Place the oil in the Pot and turn on sauté.  Add all the vegetables including the parsley, cloves, and ginger.  Sauté until softened.  
  2. Add the turkey breast and broth.  Close the lid and put it in Soup for 6 minutes.  Let it loose steam naturally.  Mine after 20 minutes, mine still had to be vented manually.  I believe it depends on the quaint inside for the natural venting.  
  3. Add the noodles and turn on sauté for 6-8 minutes.  

This worked perfectly.  It was a very tasty dinner.  Many recipes I read said the only way to make great soup is to make your own broth, which I do.  In fact I made broth last night to do this soup.  I froze instead of canning as I am running out of time.  Either works.  Wish me luck for a speedy recovery.  Not looking forward to the next few weeks.  

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<![CDATA[Asian Beef Salad]]> http://www.lindasrecipes.com//blog/2566/Asian-Beef-Salad http://www.lindasrecipes.com//blog/2566/Asian-Beef-Salad Tue, 13 Feb 2018 17:30:36 -0500 http://www.lindasrecipes.com//blog/2566/Asian-Beef-Salad This is the second to the last meal I will be cooking for a while.  The good news is that they called today and I am first.  That means getting to the hospital by 5:00 AM.  I will be all the way through surgery by the time I am usually getting up.  I will be sleep walking through the morning.  

I don’t fix many beef meals.  They seem un creative to me.  Jim would rather die than put a sauce on his precious meat.  This appealed to me do to the chow mien noodles and the canned mandarin oranges.  It was delicious.  This recipe is from WW weekly.

Ingredients:

3 medium garlic cloves minced

1/4 C rice wine vinegar (It will be called Mirin in the oriental section of the grocery.) 

1/4 C low-sodium soy sauce

1 1/2 T peanut oil

1 T hosing sauce

1# lean trimmed sirloin beef

8 C canned unsweetened mandarin oranges, drained (no sugar added)

1/2 C packaged chow mein noodles

lettuce of your choice 

Directions:

  1. In a large bowl or plastic bag, combine garlic, vinegar, soy sauce, oil, and Hoisin sauce; add steak.  Marinate in refrigerator for 2-4 hours, or up to overnight.  
  2. Remove steak to a plate; reserve marinade.  
  3. Preheat grill or broiler.  Grill or broil steak for 8 minutes on each side for medium or longer until desired degree of doneness.  (I grilled it to medium rare using and instant read thermistor in a stove topped grill.)
  4. Meanwhile pour reserved marinade into a small saucepan.  Bring to a boil; cook stirring occasionally, 1 minute more.  
  5. To serve, place 2 C of mixed greens on each of 4 plates.  Top each with about 3 oz. of steak, 1/4 C or oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 T of cooked and cooled marinade.  

The recipe serves 4.  I made 2 plates of Romaine lettuce.  I followed the above directions for my plate and gave Jim the rest.  I could see this as a wonderful outdoor summertime meal for company.  Start with a cold soup, maybe follow with a small appetizer size fancy shrimp or scallop  and add a dessert.  I hope I can remember this this summer.  

This was our Valentine's day meal as I will be in the hospital on Valentines day getting my left knee replaced.  They recommend a bland meal the night before the surgery.  Jim brought a special Cabernet Sauvignon 2015 called Raymond, reserved.  He liked the red suede finish on the label.  It reminded me of an Elvis painting on Velvet.  It tasted great.  

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This is the second to the last meal I will be cooking for a while.  The good news is that they called today and I am first.  That means getting to the hospital by 5:00 AM.  I will be all the way through surgery by the time I am usually getting up.  I will be sleep walking through the morning.  

I don’t fix many beef meals.  They seem un creative to me.  Jim would rather die than put a sauce on his precious meat.  This appealed to me do to the chow mien noodles and the canned mandarin oranges.  It was delicious.  This recipe is from WW weekly.

Ingredients:

3 medium garlic cloves minced

1/4 C rice wine vinegar (It will be called Mirin in the oriental section of the grocery.) 

1/4 C low-sodium soy sauce

1 1/2 T peanut oil

1 T hosing sauce

1# lean trimmed sirloin beef

8 C canned unsweetened mandarin oranges, drained (no sugar added)

1/2 C packaged chow mein noodles

lettuce of your choice 

Directions:

  1. In a large bowl or plastic bag, combine garlic, vinegar, soy sauce, oil, and Hoisin sauce; add steak.  Marinate in refrigerator for 2-4 hours, or up to overnight.  
  2. Remove steak to a plate; reserve marinade.  
  3. Preheat grill or broiler.  Grill or broil steak for 8 minutes on each side for medium or longer until desired degree of doneness.  (I grilled it to medium rare using and instant read thermistor in a stove topped grill.)
  4. Meanwhile pour reserved marinade into a small saucepan.  Bring to a boil; cook stirring occasionally, 1 minute more.  
  5. To serve, place 2 C of mixed greens on each of 4 plates.  Top each with about 3 oz. of steak, 1/4 C or oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 T of cooked and cooled marinade.  

The recipe serves 4.  I made 2 plates of Romaine lettuce.  I followed the above directions for my plate and gave Jim the rest.  I could see this as a wonderful outdoor summertime meal for company.  Start with a cold soup, maybe follow with a small appetizer size fancy shrimp or scallop  and add a dessert.  I hope I can remember this this summer.  

This was our Valentine's day meal as I will be in the hospital on Valentines day getting my left knee replaced.  They recommend a bland meal the night before the surgery.  Jim brought a special Cabernet Sauvignon 2015 called Raymond, reserved.  He liked the red suede finish on the label.  It reminded me of an Elvis painting on Velvet.  It tasted great.  

]]>
<![CDATA[Instant Pot Parmesan Chicken with Mushrooms and Wine Sauce]]> http://www.lindasrecipes.com//blog/2565/Instant-Pot-Parmesan-Chicken-with-Mushrooms-and-Wine-Sauce http://www.lindasrecipes.com//blog/2565/Instant-Pot-Parmesan-Chicken-with-Mushrooms-and-Wine-Sauce Tue, 13 Feb 2018 17:31:29 -0500 http://www.lindasrecipes.com//blog/2565/Instant-Pot-Parmesan-Chicken-with-Mushrooms-and-Wine-Sauce This recipe is from the WW Instant Pot Cookbook.  I was a little disappointed in it.  It may just be the chicken breast meat.  I was dry.  I prefer dark meat.  Couldn’t tell if the Instant Pot made it seem dry or if it is just the nature of the beast.  

Ingredients:

2 T flour

2 T parmesan cheese, grated

1/2 t salt divided

1/4 t pepper

16 oz. of chicken breasts

1 T oil (I used EVOO)

2 C onion, diced

2 C mushroom, sliced

1/2 t dried basil

1 C water

2 T dry wine

Instructions:

  1. Combine together the flour, parmesan cheese, and 1/4 t each of salt and pepper
  2. Dredge the chicken and set aside.
  3. Press the sauce button on the instant Pot and add the oil.  Sear the chicken for 2 minutes on both sides.  
  4. Add the onions and garlic until wilted
  5. Stir in the mushrooms, basil, and remaining salt.  Cook until the mushrooms are tender.  Add water and wine.  
  6. Close the lid and press the manual button.  Cook the chicken on high for five minutes.
  7. Do natural pressure release.  

I think it might not be so dry if after searing the chicken, you took it out while searing the vegetables.  Put it back in just before using the pressure cook.  We had leftover rice and steamed frozen vegetables.  

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This recipe is from the WW Instant Pot Cookbook.  I was a little disappointed in it.  It may just be the chicken breast meat.  I was dry.  I prefer dark meat.  Couldn’t tell if the Instant Pot made it seem dry or if it is just the nature of the beast.  

Ingredients:

2 T flour

2 T parmesan cheese, grated

1/2 t salt divided

1/4 t pepper

16 oz. of chicken breasts

1 T oil (I used EVOO)

2 C onion, diced

2 C mushroom, sliced

1/2 t dried basil

1 C water

2 T dry wine

Instructions:

  1. Combine together the flour, parmesan cheese, and 1/4 t each of salt and pepper
  2. Dredge the chicken and set aside.
  3. Press the sauce button on the instant Pot and add the oil.  Sear the chicken for 2 minutes on both sides.  
  4. Add the onions and garlic until wilted
  5. Stir in the mushrooms, basil, and remaining salt.  Cook until the mushrooms are tender.  Add water and wine.  
  6. Close the lid and press the manual button.  Cook the chicken on high for five minutes.
  7. Do natural pressure release.  

I think it might not be so dry if after searing the chicken, you took it out while searing the vegetables.  Put it back in just before using the pressure cook.  We had leftover rice and steamed frozen vegetables.  

]]>
<![CDATA[Shrimp and Edamame Fried Rice]]> http://www.lindasrecipes.com//blog/2564/Shrimp-and-Edamame-Fried-Rice http://www.lindasrecipes.com//blog/2564/Shrimp-and-Edamame-Fried-Rice Sun, 11 Feb 2018 14:37:04 -0500 http://www.lindasrecipes.com//blog/2564/Shrimp-and-Edamame-Fried-Rice This is a simple but delicious fried rice meal.  There is nothing like making your own fried rice.  It is not that glop that you get in most oriental restraints in the US.  My only complaint was shelling the edamame.  There must be shelled frozen edamame somewhere.  

Ingredients:

2 large eggs

Kosher salt and ground black pepper

2 1/2 T Vegetable oil

4 scallions, thinly sliced, whites and green separated

3 medium clothes garlic, minced

1 T minced fresh ginger

1# large shrimp, peeled and deveined

1C shelled edamame (thawed if frozen)

1 1/2 T soy sauce

4 C cooked white rice, at room temperature

1 t Asian sesame oil

Hot Sauce for serving

Directions:

  1. In a medium bowl, lightly beat the eggs and season with salt and pepper.  Set aside.
  2. Heat 1T of the vegetable oil in a large wok or nonstick skillet over medium-high heat.  Add the scallion whites, garlic, and ginger and stir-fry for a few seconds. 
  3. Season the shrimp lightly with salt and pepper.  Add the shrimp and edamame, and stir-fry until the shrimp turn pink, 3-4 minutes.  
  4. Add the soy sauce, the remaining 1 1/2 T oil, and the rice, and cook, stirring constantly, until the edamame are just tender and the rice is heated through, 3-4 minutes.  
  5. Push the rice mixture to one side, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1-2 minutes.  
  6. Remove the wok from the heat, and fold the eggs into the rice mixture.  Drizzle the sesame oil over the rice, sprinkle with the saloon greens, and toss to combine.  Season to taste with additional soy sauce.  
  7. Serve with the hot sauce.  

As with all Asian cooking, have everything chopped poured and portioned out and by your side before you start cooking.  Fine Cooking magazine said to pair with a dry Riesling.  We had a bottle of Tabor Hill Riesling left in the wine closet.  We drank that.  It comes from Michigan, but I believe they have stopped making it.  Do not know why, it is delicious.  Also it says serves 4-6

In the afternoon we went to the Lipscomb School art show.  I was blown away by the quality of art shown there.  I am going to email and find out the requirements for entering.  I need to start supporting this habit of mine.  

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This is a simple but delicious fried rice meal.  There is nothing like making your own fried rice.  It is not that glop that you get in most oriental restraints in the US.  My only complaint was shelling the edamame.  There must be shelled frozen edamame somewhere.  

Ingredients:

2 large eggs

Kosher salt and ground black pepper

2 1/2 T Vegetable oil

4 scallions, thinly sliced, whites and green separated

3 medium clothes garlic, minced

1 T minced fresh ginger

1# large shrimp, peeled and deveined

1C shelled edamame (thawed if frozen)

1 1/2 T soy sauce

4 C cooked white rice, at room temperature

1 t Asian sesame oil

Hot Sauce for serving

Directions:

  1. In a medium bowl, lightly beat the eggs and season with salt and pepper.  Set aside.
  2. Heat 1T of the vegetable oil in a large wok or nonstick skillet over medium-high heat.  Add the scallion whites, garlic, and ginger and stir-fry for a few seconds. 
  3. Season the shrimp lightly with salt and pepper.  Add the shrimp and edamame, and stir-fry until the shrimp turn pink, 3-4 minutes.  
  4. Add the soy sauce, the remaining 1 1/2 T oil, and the rice, and cook, stirring constantly, until the edamame are just tender and the rice is heated through, 3-4 minutes.  
  5. Push the rice mixture to one side, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1-2 minutes.  
  6. Remove the wok from the heat, and fold the eggs into the rice mixture.  Drizzle the sesame oil over the rice, sprinkle with the saloon greens, and toss to combine.  Season to taste with additional soy sauce.  
  7. Serve with the hot sauce.  

As with all Asian cooking, have everything chopped poured and portioned out and by your side before you start cooking.  Fine Cooking magazine said to pair with a dry Riesling.  We had a bottle of Tabor Hill Riesling left in the wine closet.  We drank that.  It comes from Michigan, but I believe they have stopped making it.  Do not know why, it is delicious.  Also it says serves 4-6

In the afternoon we went to the Lipscomb School art show.  I was blown away by the quality of art shown there.  I am going to email and find out the requirements for entering.  I need to start supporting this habit of mine.  

]]>
<![CDATA[Tuesday, Wednesday, and Thursday]]> http://www.lindasrecipes.com//blog/2562/Tuesday-Wednesday-and-Thursday http://www.lindasrecipes.com//blog/2562/Tuesday-Wednesday-and-Thursday Sat, 10 Feb 2018 14:08:07 -0500 http://www.lindasrecipes.com//blog/2562/Tuesday-Wednesday-and-Thursday Tuesday I was very lazy.  I had morning meetings and Chiro and then drove to Mt. Juliet to meet Pam for lunch and a movie.  We saw Phantom Thread.  Supposedly it is up for an academy award.  I have no idea what for except maybe costume design.  It is so weird, that Pam and I just looked at each other and laughed when it was over.  I was taken off all aspirin and my supplements the day before and I was really feeling my bad knee.  Jim agreed to my mac n cheese with tuna and peas added.  (I have blonde it before.) I wan’t hungry as I had chicken lettuce cups for lunch at our favorite oriental restaurant by the show.  I also had a lot of things to prepare for the Opera board meeting the next morning.  

Wednesday we had our usual board meeting, and at that meeting I exchanged my professional shredder/slicer for lamb chops.  I got this way back in Gulph Mills.  It takes a lot of strength to use.  It is also very heavy.  The only advantage it has over my little plastic slicer is you can cut waffle cut potatoes to make your own chips.  Guess how many times in 25 years I have done that?  You are wrong, once.  I heard Nancy talking about a recipe that I am going to try and she said her husband was looking for a professional mandolin so she could make more even thinner slices.  I spoke up and said, “I have one you can have.”  She wanted to pay me, but I knew that she raised lamb and chickens on their farm, so we traded for some lamb chops.  Tonight I salted and peppered them and grilled indoors.  Jim said,”What did you put on these, they are the best lamb chops I have ever tasted.”  Yes, they really were that good.  

unfortunately I made the following recipe to go with them from allrecipes.com .  I am not going to type it as you can go to the app and look it up if you are interested.  I had half a cauliflower and a 9oz. bag of spinach that I needed to use up.  the recipe is called Spinach and Cauliflower Bhaji.  They describe it as half Indian and half Pakistani.  I like Indian food, must have been the Pakistani that I did not like.  It was very hot so we couldn’t even feed the leftovers to Jo.

That evening I had to put together trays for the Opera wine and cheese event.  I did a beautiful tray of four cheeses divided by 3 different kinds of crackers and grapes.  The cheeses were cubes of havarti and Swiss, goat, brie with truffles.  I used Ritz crackers, Breton wheat and a long rectangular cracker that was very good.  I also did a tray of brownies and strawberries.  Barbara brought her famous cheese ball and crackers.  Sandra brought two small trays of cheese slices and another of apricots topped with cheese and an almond.  This was plenty with little left over. Jim was the bartender.  We had a turn out of 25-30 people.  I was very nervous as I thought no one would come.  They did and I believe we gained 4-5 new members.  Some new members I had never met showed up and I gained some new information about how to involve new members and also how to get those that don’t want to join as they are too busy.  So I consider it a success.  After Jim and I were going to go out to dinner.  After running around from 3:30 to 7:30 plus a morning of painting, I was so exhausted.  I sat in the car and said to Jim stop and get anything you want.  I can’t sit in a restaurant and be  pleasant.  He decided to have some soup, crackers n cheese and brownies.  I had gin.  WE watched a movie called Somm on Netflix.  It is what it takes to be a master sommelier.  It is touted to be the hardest test in the world.  Harder than a medical or accounting exam.  It was very interesting.  

]]>
Tuesday I was very lazy.  I had morning meetings and Chiro and then drove to Mt. Juliet to meet Pam for lunch and a movie.  We saw Phantom Thread.  Supposedly it is up for an academy award.  I have no idea what for except maybe costume design.  It is so weird, that Pam and I just looked at each other and laughed when it was over.  I was taken off all aspirin and my supplements the day before and I was really feeling my bad knee.  Jim agreed to my mac n cheese with tuna and peas added.  (I have blonde it before.) I wan’t hungry as I had chicken lettuce cups for lunch at our favorite oriental restaurant by the show.  I also had a lot of things to prepare for the Opera board meeting the next morning.  

Wednesday we had our usual board meeting, and at that meeting I exchanged my professional shredder/slicer for lamb chops.  I got this way back in Gulph Mills.  It takes a lot of strength to use.  It is also very heavy.  The only advantage it has over my little plastic slicer is you can cut waffle cut potatoes to make your own chips.  Guess how many times in 25 years I have done that?  You are wrong, once.  I heard Nancy talking about a recipe that I am going to try and she said her husband was looking for a professional mandolin so she could make more even thinner slices.  I spoke up and said, “I have one you can have.”  She wanted to pay me, but I knew that she raised lamb and chickens on their farm, so we traded for some lamb chops.  Tonight I salted and peppered them and grilled indoors.  Jim said,”What did you put on these, they are the best lamb chops I have ever tasted.”  Yes, they really were that good.  

unfortunately I made the following recipe to go with them from allrecipes.com .  I am not going to type it as you can go to the app and look it up if you are interested.  I had half a cauliflower and a 9oz. bag of spinach that I needed to use up.  the recipe is called Spinach and Cauliflower Bhaji.  They describe it as half Indian and half Pakistani.  I like Indian food, must have been the Pakistani that I did not like.  It was very hot so we couldn’t even feed the leftovers to Jo.

That evening I had to put together trays for the Opera wine and cheese event.  I did a beautiful tray of four cheeses divided by 3 different kinds of crackers and grapes.  The cheeses were cubes of havarti and Swiss, goat, brie with truffles.  I used Ritz crackers, Breton wheat and a long rectangular cracker that was very good.  I also did a tray of brownies and strawberries.  Barbara brought her famous cheese ball and crackers.  Sandra brought two small trays of cheese slices and another of apricots topped with cheese and an almond.  This was plenty with little left over. Jim was the bartender.  We had a turn out of 25-30 people.  I was very nervous as I thought no one would come.  They did and I believe we gained 4-5 new members.  Some new members I had never met showed up and I gained some new information about how to involve new members and also how to get those that don’t want to join as they are too busy.  So I consider it a success.  After Jim and I were going to go out to dinner.  After running around from 3:30 to 7:30 plus a morning of painting, I was so exhausted.  I sat in the car and said to Jim stop and get anything you want.  I can’t sit in a restaurant and be  pleasant.  He decided to have some soup, crackers n cheese and brownies.  I had gin.  WE watched a movie called Somm on Netflix.  It is what it takes to be a master sommelier.  It is touted to be the hardest test in the world.  Harder than a medical or accounting exam.  It was very interesting.  

]]>
<![CDATA[Pasta with Kale, Currants, Pine Nuts, and Garlic Butter]]> http://www.lindasrecipes.com//blog/2563/Pasta-with-Kale-Currants-Pine-Nuts-and-Garlic-Butter http://www.lindasrecipes.com//blog/2563/Pasta-with-Kale-Currants-Pine-Nuts-and-Garlic-Butter Sun, 11 Feb 2018 14:38:08 -0500 http://www.lindasrecipes.com//blog/2563/Pasta-with-Kale-Currants-Pine-Nuts-and-Garlic-Butter It is Friday and Jim is going to the dance club.  I am not as after last Friday, I could not walk for 2 days.  Monday through Thursday we very hard on my knee also.  Tonight I cooked and this recipe from Fine Cooking magazine was great.  All though it is hard to not like butter and pasta.

Ingredients:  

Kosher salt

3 T unsalted butter

4 garlic cloves, minced

5 oz, baby kale leaves

1/2 C dry white wine

1/4 C currents

12 oz. linguine

1/4 C pine nuts, toasted

1 3/4 oz. pecorino romano, coarsely grated

2 t aged balsamic vinegar

Crushed red pepper flakes (optional)

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Meanwhile in a 12” skillet over medium-high heat melt 2 T butter.  Add the garlic and cook, stirring for 30 seconds.  
  3. Stir in the kale tossing until wilted.  
  4. Add the wine and currants; cover and cook, stirring occasionally, until the kale is crop-tender, about 3 minutes.  Remove from the heat.  
  5. Stir in the remaining 1 T butter, salt and pepper, and set aside.
  6. Cook the pasta according to package directions, until al dente.  Drain, reserving 1 C of the cooking water.  Add to a warmed bowl.
  7. Stir the kale and pine nuts and add some of the cooking water to loosen, if necessary.  Season to taste with salt and pepper.  
  8. Top with the cheese, drizzle with the balsamic, and sprinkle with the pepper flakes.

This serves 4.  We have about a half portion left for a lunch.  Highly recommend this recipe.  

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It is Friday and Jim is going to the dance club.  I am not as after last Friday, I could not walk for 2 days.  Monday through Thursday we very hard on my knee also.  Tonight I cooked and this recipe from Fine Cooking magazine was great.  All though it is hard to not like butter and pasta.

Ingredients:  

Kosher salt

3 T unsalted butter

4 garlic cloves, minced

5 oz, baby kale leaves

1/2 C dry white wine

1/4 C currents

12 oz. linguine

1/4 C pine nuts, toasted

1 3/4 oz. pecorino romano, coarsely grated

2 t aged balsamic vinegar

Crushed red pepper flakes (optional)

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Meanwhile in a 12” skillet over medium-high heat melt 2 T butter.  Add the garlic and cook, stirring for 30 seconds.  
  3. Stir in the kale tossing until wilted.  
  4. Add the wine and currants; cover and cook, stirring occasionally, until the kale is crop-tender, about 3 minutes.  Remove from the heat.  
  5. Stir in the remaining 1 T butter, salt and pepper, and set aside.
  6. Cook the pasta according to package directions, until al dente.  Drain, reserving 1 C of the cooking water.  Add to a warmed bowl.
  7. Stir the kale and pine nuts and add some of the cooking water to loosen, if necessary.  Season to taste with salt and pepper.  
  8. Top with the cheese, drizzle with the balsamic, and sprinkle with the pepper flakes.

This serves 4.  We have about a half portion left for a lunch.  Highly recommend this recipe.  

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<![CDATA[Lemon Glazed Chicken]]> http://www.lindasrecipes.com//blog/2561/Lemon-Glazed-Chicken http://www.lindasrecipes.com//blog/2561/Lemon-Glazed-Chicken Fri, 9 Feb 2018 18:29:21 -0500 http://www.lindasrecipes.com//blog/2561/Lemon-Glazed-Chicken I seems like forever since I cooked.  Super Bowl Sunday, Jim had to fast for a colonoscopy.  I had leftovers for lunch and a cheese sandwich for dinner.  Monday I made this chicken dish from the skinnykitchen.com site.  I tried to turn it into a Instant Pot recipe, but that did not work so well.  In the back of the recipe book that give you cooking times for almost everything.  Chicken breast boneless is 6-8 minutes.  The recipe warns you that the sauce could start to burn.  If it does add a little water.  Sure enough the Instant Pot flashed burn and I had to release the pressure, add water and just finished it on sauté.  So stick to the directions.  It is going to be 1 pot no matter what.  

Ingredients:

3/4 C Panko bread crumbs

2 garlic cloves, minced

1/2 t salt

1/4 t pepper

4 chicken breasts, boneless, skinless

1/4 C fresh lemon juice

1/4 C honey

1-2 t Tabasco Sauce

1 T EVOO

Cooking spray

Directions:

  1. In a shallow dish, add bread crumbs, garlic, salt, pepper and blend together.  Dredge both sides of chicken in crumb mixture.
  2. In a small bowl, combine lemon juice, honey and Tabasco.  Set aside.
  3. Coat a large non-stick pan with cooking spray.  Add the EVOO and heat over medium heat.  
  4. Add chicken, cover and sauce until browned on both sides and cooked through, about 5-6 minutes on each side.  Remove the chicken to a plate.  
  5. Add lemon-honey glazed to pan.  Cook for about 30 seconds until syrupy.  Return cooked chicken to pan, flipping chicken once to coat with the glaze.  
  6. Remove from pan and serve.  

I served this with instant mashed potatoes and stir fried snow peas in brown sesame oil.  

For Christmas I received a package called Chocolate Orange Mug Cake.  

I figured this would be a good time to serve it to Jim.  Warning about some of these easy mixes.  This was a rip off.  In the package was essentially a 1/4 -1/3 C cocoa.  To this you add 6 T OJ, 6 T flour, 6 T sugar, 1/4 C vegetable oil, and 1 egg.  You mixed it up and put it in two mugs.  Microwaved each mug for 90 seconds.  Jim said it was very good.  I am going to try to follow these directions again using my own cocoa and see how it turns out.  I bet the same.  the package says coffee spice, cinnamon, salt, nutmeg, cardamom, all spice, ginger, mace, orange peel, I have all that in my spice rack and I bet just a pinch each.  

]]>
I seems like forever since I cooked.  Super Bowl Sunday, Jim had to fast for a colonoscopy.  I had leftovers for lunch and a cheese sandwich for dinner.  Monday I made this chicken dish from the skinnykitchen.com site.  I tried to turn it into a Instant Pot recipe, but that did not work so well.  In the back of the recipe book that give you cooking times for almost everything.  Chicken breast boneless is 6-8 minutes.  The recipe warns you that the sauce could start to burn.  If it does add a little water.  Sure enough the Instant Pot flashed burn and I had to release the pressure, add water and just finished it on sauté.  So stick to the directions.  It is going to be 1 pot no matter what.  

Ingredients:

3/4 C Panko bread crumbs

2 garlic cloves, minced

1/2 t salt

1/4 t pepper

4 chicken breasts, boneless, skinless

1/4 C fresh lemon juice

1/4 C honey

1-2 t Tabasco Sauce

1 T EVOO

Cooking spray

Directions:

  1. In a shallow dish, add bread crumbs, garlic, salt, pepper and blend together.  Dredge both sides of chicken in crumb mixture.
  2. In a small bowl, combine lemon juice, honey and Tabasco.  Set aside.
  3. Coat a large non-stick pan with cooking spray.  Add the EVOO and heat over medium heat.  
  4. Add chicken, cover and sauce until browned on both sides and cooked through, about 5-6 minutes on each side.  Remove the chicken to a plate.  
  5. Add lemon-honey glazed to pan.  Cook for about 30 seconds until syrupy.  Return cooked chicken to pan, flipping chicken once to coat with the glaze.  
  6. Remove from pan and serve.  

I served this with instant mashed potatoes and stir fried snow peas in brown sesame oil.  

For Christmas I received a package called Chocolate Orange Mug Cake.  

I figured this would be a good time to serve it to Jim.  Warning about some of these easy mixes.  This was a rip off.  In the package was essentially a 1/4 -1/3 C cocoa.  To this you add 6 T OJ, 6 T flour, 6 T sugar, 1/4 C vegetable oil, and 1 egg.  You mixed it up and put it in two mugs.  Microwaved each mug for 90 seconds.  Jim said it was very good.  I am going to try to follow these directions again using my own cocoa and see how it turns out.  I bet the same.  the package says coffee spice, cinnamon, salt, nutmeg, cardamom, all spice, ginger, mace, orange peel, I have all that in my spice rack and I bet just a pinch each.  

]]>
<![CDATA[Instant Pot Salisbury Steak]]> http://www.lindasrecipes.com//blog/2560/Instant-Pot-Salisbury-Steak http://www.lindasrecipes.com//blog/2560/Instant-Pot-Salisbury-Steak Sun, 4 Feb 2018 15:47:13 -0500 http://www.lindasrecipes.com//blog/2560/Instant-Pot-Salisbury-Steak This was a bad recipe and I didn’t like the results either.  Jim liked it and ate most of it.  I served this with Idahoan mashed potatoes and asparagus.  The painting is my latest.  We have a young friend who served in Afghanistan during the war.  He took a series of photos and sent them to me.  I liked this as the tanks and herder have a new vrs. old feel.

Friday we ate at our favorite Japanese Restaurant.  It is a favorite do to the proximity to the dance club. This recipe is from the WW Instant Pot cookbook.  It says 5 smart points and I believe it would 5 freestyle points also.  I will type it as it is written. Notes as always in (  ).  This says servers 4.  It barely fed Jim.  

Ingredients:

1# lean ground beef  (Should have been 1 1/2#)

1/4 t garlic powder

1/2 t salt

1/4 t popper

1C mushrooms, diced

1/4 C onion, minced

1 t dried thyme

2 T dry sherry

1/2 C beef gravy (Why not the jar of gravy and adding water until 1 1/2C.)

1 C water

2 T flour+ 1 T water (You get paste, not a slurry.  Should be 2 T water and 1 T flour.)

Directions:

  1. In a mixing bowl, mix together beef, garlic, salt and pepper.  Shape into thick patties.
  2. Press the Sauté button of the Instant Pot and spray with cooking oil.  Add the patties and cook for 4 minutes on each side.  (This long cooking time + the pressure setting turned them into hockey pucks.)
  3. Add the mushrooms, onions, thyme and “white wine.” (Must mean Sherry.)  Close the lid and press the pressure cooker button .  Cook on high for 3 minutes.  Do a quick release to open lid.  (I waited until it counted down to 10 before releasing the pressure.  I did it once as soon as the pressure went off.  Never again.)
  4. Press the sauce button and add the beef gravy.  Let it simmer for five minutes.  (First, what about the 1 C water.  Never mentioned in the directions.  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
  5. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens..  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
  6. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens.

There is enough for twice as many burgers and potatoes.  Jo was happy to finish the extra sauce.  

Hamburg steak is a similar product, but differs in ingredients. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897 

 

The term Salisbury steak was first recorded in 1897 but really came into full usage during World War I when patriotic Americans wanted a substitute for the German word hamburger. Hamburger was originally Hamburger steak (or Hamburg steak) as it was created in the city of Hamburg, Germany.

]]>
This was a bad recipe and I didn’t like the results either.  Jim liked it and ate most of it.  I served this with Idahoan mashed potatoes and asparagus.  The painting is my latest.  We have a young friend who served in Afghanistan during the war.  He took a series of photos and sent them to me.  I liked this as the tanks and herder have a new vrs. old feel.

Friday we ate at our favorite Japanese Restaurant.  It is a favorite do to the proximity to the dance club. This recipe is from the WW Instant Pot cookbook.  It says 5 smart points and I believe it would 5 freestyle points also.  I will type it as it is written. Notes as always in (  ).  This says servers 4.  It barely fed Jim.  

Ingredients:

1# lean ground beef  (Should have been 1 1/2#)

1/4 t garlic powder

1/2 t salt

1/4 t popper

1C mushrooms, diced

1/4 C onion, minced

1 t dried thyme

2 T dry sherry

1/2 C beef gravy (Why not the jar of gravy and adding water until 1 1/2C.)

1 C water

2 T flour+ 1 T water (You get paste, not a slurry.  Should be 2 T water and 1 T flour.)

Directions:

  1. In a mixing bowl, mix together beef, garlic, salt and pepper.  Shape into thick patties.
  2. Press the Sauté button of the Instant Pot and spray with cooking oil.  Add the patties and cook for 4 minutes on each side.  (This long cooking time + the pressure setting turned them into hockey pucks.)
  3. Add the mushrooms, onions, thyme and “white wine.” (Must mean Sherry.)  Close the lid and press the pressure cooker button .  Cook on high for 3 minutes.  Do a quick release to open lid.  (I waited until it counted down to 10 before releasing the pressure.  I did it once as soon as the pressure went off.  Never again.)
  4. Press the sauce button and add the beef gravy.  Let it simmer for five minutes.  (First, what about the 1 C water.  Never mentioned in the directions.  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
  5. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens..  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
  6. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens.

There is enough for twice as many burgers and potatoes.  Jo was happy to finish the extra sauce.  

Hamburg steak is a similar product, but differs in ingredients. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897 

 

The term Salisbury steak was first recorded in 1897 but really came into full usage during World War I when patriotic Americans wanted a substitute for the German word hamburger. Hamburger was originally Hamburger steak (or Hamburg steak) as it was created in the city of Hamburg, Germany.

]]>
<![CDATA[Soy-Glazed Fish with Stir-Fried Spinach]]> http://www.lindasrecipes.com//blog/2559/SoyGlazed-Fish-with-StirFried-Spinach http://www.lindasrecipes.com//blog/2559/SoyGlazed-Fish-with-StirFried-Spinach Sat, 3 Feb 2018 17:17:59 -0500 http://www.lindasrecipes.com//blog/2559/SoyGlazed-Fish-with-StirFried-Spinach This was the most delicious fish dinner I have ever tasted.  I made the full spinach part and half the fish.  I added a butternut squash.  

Ingredients:

2T reduced-sodium soy sauce

2 T minced scallion

2 T chopped fresh cilantro

2 garlic cloves, minced

1 T minced peeled fresh ginger

3 t Asian sesame oil

4 (6 oz.) cod, halibut, or flounder fillets

1# baby spinach regular fresh spinach trimmed

Directions:

  1. I changed how the the fish was to be cooked.  I had the oven at 350 degrees to roast the acorn squash halves.  I oiled the dish with 1 1/2 t of the oil and put the two fillets in a ceramic dish.  I put the soy sauce, scallion, cilantro, garlic, and ginger on top of each fillet.  
  2. The squash was cleaned and placed in the oven first.  I prepared the fish and it needed to bake for only 10 minutes.  
  3. Use a large skillet for the the spinach.  Coat the pan with the remaining 1 1/2 t of oil.  Once the fish was in the oven, I heated the pan and added the spinach.  Stir constantly just until spinach is wilted, about 3 minutes.  
  4. The timing was perfect.  I took the fish and squash out of the oven.  I turned the the squash over exposing the eatable inside.  I added a teaspoon of butter, apple butter and maple syrup to the inside.  Plate the spinach and fish and take to the table. 

 

Cooking the spinach in Asian sesame oil makes a world of difference.  The flavors of sweet (acorn squash) and savory (fish and spinach) where wonderful together.  This gets the best meal of the year award.  This recipe is in the Dinner in a Flash Cookbook.  The oil amakes it a 2 pt meal.  

]]>
This was the most delicious fish dinner I have ever tasted.  I made the full spinach part and half the fish.  I added a butternut squash.  

Ingredients:

2T reduced-sodium soy sauce

2 T minced scallion

2 T chopped fresh cilantro

2 garlic cloves, minced

1 T minced peeled fresh ginger

3 t Asian sesame oil

4 (6 oz.) cod, halibut, or flounder fillets

1# baby spinach regular fresh spinach trimmed

Directions:

  1. I changed how the the fish was to be cooked.  I had the oven at 350 degrees to roast the acorn squash halves.  I oiled the dish with 1 1/2 t of the oil and put the two fillets in a ceramic dish.  I put the soy sauce, scallion, cilantro, garlic, and ginger on top of each fillet.  
  2. The squash was cleaned and placed in the oven first.  I prepared the fish and it needed to bake for only 10 minutes.  
  3. Use a large skillet for the the spinach.  Coat the pan with the remaining 1 1/2 t of oil.  Once the fish was in the oven, I heated the pan and added the spinach.  Stir constantly just until spinach is wilted, about 3 minutes.  
  4. The timing was perfect.  I took the fish and squash out of the oven.  I turned the the squash over exposing the eatable inside.  I added a teaspoon of butter, apple butter and maple syrup to the inside.  Plate the spinach and fish and take to the table. 

 

Cooking the spinach in Asian sesame oil makes a world of difference.  The flavors of sweet (acorn squash) and savory (fish and spinach) where wonderful together.  This gets the best meal of the year award.  This recipe is in the Dinner in a Flash Cookbook.  The oil amakes it a 2 pt meal.  

]]>
<![CDATA[Instant Pot Cioppino]]> http://www.lindasrecipes.com//blog/2558/Instant-Pot-Cioppino http://www.lindasrecipes.com//blog/2558/Instant-Pot-Cioppino Sat, 3 Feb 2018 15:23:35 -0500 http://www.lindasrecipes.com//blog/2558/Instant-Pot-Cioppino This recipe is supposed to be for 6.  We did not have a drop left.  Jim thought this was delicious.  I thought It was good and very filling.  I used the instant pot to make this even though the original recipe is not an instant pot recipe.  I am going to give you my version.  

Ingredients:

2 t EVOO

1 onion chopped

1 fennel bulb, chopped

1 red bell pepper, chopped

4 garlic clove, minced

1/4 t red pepper flakes

1/2 C dry white wine

1 (14.5 oz.) can chicken soup

1 (28 oz.) can crushed tomatoes

1 (8 oz.)bottle clam juice

1 1/2 t dried Italian seasoning

1/2 t salt

1 1/2 # cod, snapper, or other firm white fish, cut into 1” pieces

1.4 C chopped fresh parsley

Directions:

  1. Heat the oil in the Instant Pot on Sauté.  Add onion, fennel, bell pepper, garlic, and  red pepper flakes.  Cook until the vegetables are softened.
  2. Add the wine and cook, stirring occasionally, until most of the liquid evaporates, about 2 minutes, about 2 minutes, about 2 minutes.  stir in broth, tomatoes, clam juice, Italian seasoning and salt.  
  3. Stir in the fish and cancel sauté.  Close the lid and press the Pressure button.  Set the time for 10 minutes.  Let the pressure out and serve.  

This is a delicious soup.  

]]>
This recipe is supposed to be for 6.  We did not have a drop left.  Jim thought this was delicious.  I thought It was good and very filling.  I used the instant pot to make this even though the original recipe is not an instant pot recipe.  I am going to give you my version.  

Ingredients:

2 t EVOO

1 onion chopped

1 fennel bulb, chopped

1 red bell pepper, chopped

4 garlic clove, minced

1/4 t red pepper flakes

1/2 C dry white wine

1 (14.5 oz.) can chicken soup

1 (28 oz.) can crushed tomatoes

1 (8 oz.)bottle clam juice

1 1/2 t dried Italian seasoning

1/2 t salt

1 1/2 # cod, snapper, or other firm white fish, cut into 1” pieces

1.4 C chopped fresh parsley

Directions:

  1. Heat the oil in the Instant Pot on Sauté.  Add onion, fennel, bell pepper, garlic, and  red pepper flakes.  Cook until the vegetables are softened.
  2. Add the wine and cook, stirring occasionally, until most of the liquid evaporates, about 2 minutes, about 2 minutes, about 2 minutes.  stir in broth, tomatoes, clam juice, Italian seasoning and salt.  
  3. Stir in the fish and cancel sauté.  Close the lid and press the Pressure button.  Set the time for 10 minutes.  Let the pressure out and serve.  

This is a delicious soup.  

]]>
<![CDATA[Ground Beef and Cabbage Casserole, Instant Pot]]> http://www.lindasrecipes.com//blog/2557/Ground-Beef-and-Cabbage-Casserole-Instant-Pot http://www.lindasrecipes.com//blog/2557/Ground-Beef-and-Cabbage-Casserole-Instant-Pot Wed, 31 Jan 2018 14:07:19 -0500 http://www.lindasrecipes.com//blog/2557/Ground-Beef-and-Cabbage-Casserole-Instant-Pot You probably think I have stopped cooking.  Saturday was the opera and we went to dinner at Bricktops before.  Saturday was wine club at Carrabba’s.  Monday I had painting followed by bridge; so we had leftover bridge snacks supplementing, for Jim, the tomato soup and salmon burgers.  Tuesday was a little better.  My mornings consist of WW and Chiropractor.  I did paper work until a 4:00 when I had a membership meeting at the opera house.  Time for Instant Pot.  I came home and made the following delicious WW Instant Pot recipe.  It says serves 8 and we have two generous portions leftover.  It says 8 smart points.  We are now on freestyle, but based on the ingredients I say it is the same per serving as nothing new is on the 0 points.  It was done in no time flat.  

Ingredients:

1# lean ground beef

1/2 C onion, chopped

1/2 C uncooked rice

1 (15 oz.) can tomato sauce 

1 cube beef bouillon

1T Worcestershire sauce

1 t sugar ( I used i pkg. Stevia)

1/2 t dried dill

1 C water

4 C cabbage, finely chopped (I used a whole head of Napa cabbage.)

6 oz. Swiss cheese, grated

Instructions:

  1. Press the Sauté button on the Instant Pot.  
  2. Add the ground beef and onions and sauté until the beef has browned and rendered some fat.  Remove excess fat.  (Use a turkey baster and suck it up or drain it in a sieve.)
  3. Add rice, tomato sauce, beef bouillon, Worcestershire sauce, sugar, water, and dill.  Mix together until well combined. 
  4. Cover the lid and press the manual button.  On mine it is the pressures cook button (first you have to cancel sauté button.) 
  5. Do natural release for 10 minutes to open the lid  (Mine takes 20 minutes.)
  6. Once the lid is open, add the cabbage and press the sauté button.  Mix the rice and cabbages until the cabbages have wilted.  
  7. Top with the cheese.

 

This remind me of stuffed cabbage without all the work.  I loved it. Jim served 7 deadly Zins.

]]>
You probably think I have stopped cooking.  Saturday was the opera and we went to dinner at Bricktops before.  Saturday was wine club at Carrabba’s.  Monday I had painting followed by bridge; so we had leftover bridge snacks supplementing, for Jim, the tomato soup and salmon burgers.  Tuesday was a little better.  My mornings consist of WW and Chiropractor.  I did paper work until a 4:00 when I had a membership meeting at the opera house.  Time for Instant Pot.  I came home and made the following delicious WW Instant Pot recipe.  It says serves 8 and we have two generous portions leftover.  It says 8 smart points.  We are now on freestyle, but based on the ingredients I say it is the same per serving as nothing new is on the 0 points.  It was done in no time flat.  

Ingredients:

1# lean ground beef

1/2 C onion, chopped

1/2 C uncooked rice

1 (15 oz.) can tomato sauce 

1 cube beef bouillon

1T Worcestershire sauce

1 t sugar ( I used i pkg. Stevia)

1/2 t dried dill

1 C water

4 C cabbage, finely chopped (I used a whole head of Napa cabbage.)

6 oz. Swiss cheese, grated

Instructions:

  1. Press the Sauté button on the Instant Pot.  
  2. Add the ground beef and onions and sauté until the beef has browned and rendered some fat.  Remove excess fat.  (Use a turkey baster and suck it up or drain it in a sieve.)
  3. Add rice, tomato sauce, beef bouillon, Worcestershire sauce, sugar, water, and dill.  Mix together until well combined. 
  4. Cover the lid and press the manual button.  On mine it is the pressures cook button (first you have to cancel sauté button.) 
  5. Do natural release for 10 minutes to open the lid  (Mine takes 20 minutes.)
  6. Once the lid is open, add the cabbage and press the sauté button.  Mix the rice and cabbages until the cabbages have wilted.  
  7. Top with the cheese.

 

This remind me of stuffed cabbage without all the work.  I loved it. Jim served 7 deadly Zins.

]]>
<![CDATA[Thirty minute meal by Linda]]> http://www.lindasrecipes.com//blog/2556/Thirty-minute-meal-by-Linda http://www.lindasrecipes.com//blog/2556/Thirty-minute-meal-by-Linda Sat, 27 Jan 2018 16:26:30 -0500 http://www.lindasrecipes.com//blog/2556/Thirty-minute-meal-by-Linda Spent the better part of today with a pulmonary specialist.  Possible problem is the air in the Nashville area and maybe seasonal asthma are contributors to my getting pneumonia and colds that instantly turn into breathing problems.  There is still some kind of residue from the last pneumonia that could be causing the shortness of breath.  Airways are clear.  No lung scaring.  Other good news is my itching seems to have been cured by my regular doctor.  he looked at it and all the medications the skin doctor has used and suggested it is just extremely dry skin.  His solution; Crisco.  Yes, that can in your pantry or refrigerator.  I have been applying it every night before bed and it seems to be working.  No new outbreaks and less itching.  After spending a bundle on creams and pills at the dermatologist.  

Back to Friday as it had to be fast so we could get to the dance club on time.  I found two recipes on allrecipes.com.  

Ingredients:

2 (5 oz.) ahi tuna steaks (Costco now has them in the freezer also.  They are a more normal size, but I don’t now the oz.)

1 t kosher salt

1/4 t cayenne pepper

1/2 T butter

2 T EVOO

1 t whole pepper corns

Directions:

  1. Season the tuna steaks with salt and cayenne.
  2. Melt the butter with the oil in a skillet over medium-high heat.  Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.
  3. Gently place the seasoned turn in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.  

The cooking time was right on for the size steaks I had.  I might have even shortened to a minute per side.  They were tangy to the taste, but welded them.

I also served with rice and broccoli.  I roasted the broccoli and saved the long stems for the broth that I make.  

Ingredients:

14 oz. broccoli (One full head.)

1 T EVOO

Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the broccoli florets from the stalk.  Peel etc stalk and slice into 1/4” slides.  Mix florets and stem pieces with the oil in a bowl and transfer to a baking sheet; season with salt and pepper.  (Cover baking sheet with aluminum foil for easy clean up.)
  3. Roast florets in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.  

I did not use the stems as Jim hates broccoli and their was plenty for me.  I do like the stems peeled, especially stir-fried.  This was an easy, quick meal.  Very good and certainly filling.  Use your Instant Pot for the rice and you can have a 30 minute meal.  Now can I have my own TV show?

]]>
Spent the better part of today with a pulmonary specialist.  Possible problem is the air in the Nashville area and maybe seasonal asthma are contributors to my getting pneumonia and colds that instantly turn into breathing problems.  There is still some kind of residue from the last pneumonia that could be causing the shortness of breath.  Airways are clear.  No lung scaring.  Other good news is my itching seems to have been cured by my regular doctor.  he looked at it and all the medications the skin doctor has used and suggested it is just extremely dry skin.  His solution; Crisco.  Yes, that can in your pantry or refrigerator.  I have been applying it every night before bed and it seems to be working.  No new outbreaks and less itching.  After spending a bundle on creams and pills at the dermatologist.  

Back to Friday as it had to be fast so we could get to the dance club on time.  I found two recipes on allrecipes.com.  

Ingredients:

2 (5 oz.) ahi tuna steaks (Costco now has them in the freezer also.  They are a more normal size, but I don’t now the oz.)

1 t kosher salt

1/4 t cayenne pepper

1/2 T butter

2 T EVOO

1 t whole pepper corns

Directions:

  1. Season the tuna steaks with salt and cayenne.
  2. Melt the butter with the oil in a skillet over medium-high heat.  Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.
  3. Gently place the seasoned turn in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.  

The cooking time was right on for the size steaks I had.  I might have even shortened to a minute per side.  They were tangy to the taste, but welded them.

I also served with rice and broccoli.  I roasted the broccoli and saved the long stems for the broth that I make.  

Ingredients:

14 oz. broccoli (One full head.)

1 T EVOO

Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the broccoli florets from the stalk.  Peel etc stalk and slice into 1/4” slides.  Mix florets and stem pieces with the oil in a bowl and transfer to a baking sheet; season with salt and pepper.  (Cover baking sheet with aluminum foil for easy clean up.)
  3. Roast florets in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.  

I did not use the stems as Jim hates broccoli and their was plenty for me.  I do like the stems peeled, especially stir-fried.  This was an easy, quick meal.  Very good and certainly filling.  Use your Instant Pot for the rice and you can have a 30 minute meal.  Now can I have my own TV show?

]]>
<![CDATA[Cauliflower and Broccoli Soup]]> http://www.lindasrecipes.com//blog/2555/Cauliflower-and-Broccoli-Soup http://www.lindasrecipes.com//blog/2555/Cauliflower-and-Broccoli-Soup Wed, 24 Jan 2018 19:10:52 -0500 http://www.lindasrecipes.com//blog/2555/Cauliflower-and-Broccoli-Soup I forgot to mention that Saturday night was the opera fund raiser and Monday we had a sponsor dinner for the dance club.  Both dinners were very good.  The hotel had a big snafu over parking and our bidding went horribly.  I was told that some people didn’t even stay and just went home.  I believe there will be a change of venue next year.  Stay tuned for after the first Wednesday in February.  At the board meeting is when the shit will hit the fan.  So it is finally Tuesday and I have to cook again.  Back to my beloved Instant Pot.  This is from the WW Instant Pot cookbook.  Actually this is again a 0 points recipe.  It is very filling, Jim finished the entire 5 of the 6 servings.  It was delicious.  We also had salmon burgers from Costco.

Ingredients:

1 1/2 C cauliflower, chopped

1 1/2 C broccoli, chopped

1 C carrots, copped

1 large onion, chopped 

1 t dried oregano

1 t dried basil

1 C chicken bouillon cube

3 C water (I replaced the the bouillon cube and the water with my homemade broth.)

Salt and pepper to taste

Directions:

  1. Place all ingredients in the instant Pot.  
  2. Cover the lid and make sure that it is sealed.
  3. Press the manual button and cook on high for 5 minutes.  (Mine has a soup/broth button.  I used that.  
  4. Do natural pressure release to open lid.  

I was going to use the immersion blender and make it more creamy looking, but Jim wanted the chunks and broth.  

]]>
I forgot to mention that Saturday night was the opera fund raiser and Monday we had a sponsor dinner for the dance club.  Both dinners were very good.  The hotel had a big snafu over parking and our bidding went horribly.  I was told that some people didn’t even stay and just went home.  I believe there will be a change of venue next year.  Stay tuned for after the first Wednesday in February.  At the board meeting is when the shit will hit the fan.  So it is finally Tuesday and I have to cook again.  Back to my beloved Instant Pot.  This is from the WW Instant Pot cookbook.  Actually this is again a 0 points recipe.  It is very filling, Jim finished the entire 5 of the 6 servings.  It was delicious.  We also had salmon burgers from Costco.

Ingredients:

1 1/2 C cauliflower, chopped

1 1/2 C broccoli, chopped

1 C carrots, copped

1 large onion, chopped 

1 t dried oregano

1 t dried basil

1 C chicken bouillon cube

3 C water (I replaced the the bouillon cube and the water with my homemade broth.)

Salt and pepper to taste

Directions:

  1. Place all ingredients in the instant Pot.  
  2. Cover the lid and make sure that it is sealed.
  3. Press the manual button and cook on high for 5 minutes.  (Mine has a soup/broth button.  I used that.  
  4. Do natural pressure release to open lid.  

I was going to use the immersion blender and make it more creamy looking, but Jim wanted the chunks and broth.  

]]>
<![CDATA[Chicken and Broccoli Twice-Baked Spaghetti Squash]]> http://www.lindasrecipes.com//blog/2554/Chicken-and-Broccoli-TwiceBaked-Spaghetti-Squash http://www.lindasrecipes.com//blog/2554/Chicken-and-Broccoli-TwiceBaked-Spaghetti-Squash Wed, 24 Jan 2018 18:46:58 -0500 http://www.lindasrecipes.com//blog/2554/Chicken-and-Broccoli-TwiceBaked-Spaghetti-Squash I was watching The Kitchen and Katie Lee made this meal.  It looked delicious.  We like spaghetti squash, so I decided to make it.  Cutting the squash in half is the hardest part of using spaghetti squash, so her method of cooking the squash also appealed.  We thought it was weak and mushy.  My squash halves fell completely apart so I had to do the final baking in a 9” X 12” pan.  This is supposed to be for 2.  We had leftovers for 2 lunches.

Ingredients:  

1 medium spaghetti squash (2 1/2-3#)

1 C broccoli florets

2 C 2% milk

1 clove garlic, smashed

4 oz. Neufchatel cheese or 1/3 less fat cream cheese

1/4 C parmesan

1 1/2 C shredded mozzarella

1/4 C Greek yogurt

Kosher salt and freshly ground black pepper 

2 Cooked chicken breasts, diced

Directions:

  1. Preheat the oven to 400 degrees F.
  2. With a start knife, carefully cut about 4 1/2” slits in the squash to allow steam to escape within it cooks.  Put the squash on a baking sheet and roast for about 1 1/2 hours.  Let the squash cool for abut 20 minutes.  
  3. meanwhile , bring a pot of water to a boil and prepare an ice water bath.  Blanch the broccoli briefly in boiling water, then transfer to the ice bath to cool.  Drain and set aside.  ( I steam the broccoli, drain and put a couple ice cubes on top.)
  4. Cut the squash in half lengthwise and use a spoon to scoop out the seeds.  With a large fork, pull the squash fibers away from the outer peel.  Reserve the squash and the outer peel.  (Mine collapsed.)
  5. Put the milk and garlic in a saucepan over medium-high heat until it just begins to simmer, about 3 minutes.  Reduce the heat to medium, add the cream cheese, parmesan and 1 C mozzarella and stir until melted.  Turn off the heat, stir in the yogurt and season with salt and pepper.  Remove the garlic.  Add the squash, chicken and broccoli and toss to coat.  Divide the mixture between the reserved squash peels, (or two containers, or in my case just one.)  Top with the remaining 1/2 C mozzarella.
  6. Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.  

The texture was just all wrong.  

]]>
I was watching The Kitchen and Katie Lee made this meal.  It looked delicious.  We like spaghetti squash, so I decided to make it.  Cutting the squash in half is the hardest part of using spaghetti squash, so her method of cooking the squash also appealed.  We thought it was weak and mushy.  My squash halves fell completely apart so I had to do the final baking in a 9” X 12” pan.  This is supposed to be for 2.  We had leftovers for 2 lunches.

Ingredients:  

1 medium spaghetti squash (2 1/2-3#)

1 C broccoli florets

2 C 2% milk

1 clove garlic, smashed

4 oz. Neufchatel cheese or 1/3 less fat cream cheese

1/4 C parmesan

1 1/2 C shredded mozzarella

1/4 C Greek yogurt

Kosher salt and freshly ground black pepper 

2 Cooked chicken breasts, diced

Directions:

  1. Preheat the oven to 400 degrees F.
  2. With a start knife, carefully cut about 4 1/2” slits in the squash to allow steam to escape within it cooks.  Put the squash on a baking sheet and roast for about 1 1/2 hours.  Let the squash cool for abut 20 minutes.  
  3. meanwhile , bring a pot of water to a boil and prepare an ice water bath.  Blanch the broccoli briefly in boiling water, then transfer to the ice bath to cool.  Drain and set aside.  ( I steam the broccoli, drain and put a couple ice cubes on top.)
  4. Cut the squash in half lengthwise and use a spoon to scoop out the seeds.  With a large fork, pull the squash fibers away from the outer peel.  Reserve the squash and the outer peel.  (Mine collapsed.)
  5. Put the milk and garlic in a saucepan over medium-high heat until it just begins to simmer, about 3 minutes.  Reduce the heat to medium, add the cream cheese, parmesan and 1 C mozzarella and stir until melted.  Turn off the heat, stir in the yogurt and season with salt and pepper.  Remove the garlic.  Add the squash, chicken and broccoli and toss to coat.  Divide the mixture between the reserved squash peels, (or two containers, or in my case just one.)  Top with the remaining 1/2 C mozzarella.
  6. Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.  

The texture was just all wrong.  

]]>
<![CDATA[Beef Stroganoff for Instant Pot]]> http://www.lindasrecipes.com//blog/2553/Beef-Stroganoff-for-Instant-Pot http://www.lindasrecipes.com//blog/2553/Beef-Stroganoff-for-Instant-Pot Sat, 20 Jan 2018 14:19:27 -0500 http://www.lindasrecipes.com//blog/2553/Beef-Stroganoff-for-Instant-Pot

This is an Instant Pot recipe from allrecipes.com.  I worked all day helping to prepare for LBN, the large opera fund raiser.  Jim delivered the wine.  He also wanted to go to the dance club with them Friday night, so the meal had to be fast and simple.  This recipe serves 8.  We have 2 dinner portions leftover.  It was delicious.  Jim preformed with Rachael in an outfit that I love rather than the granny dress that his former instructor had selected.  The picture above is not the dress, I only have it on Video.  This is Jim and Rachael at the competition where Jim one best Male bronze.  

Ingredients:

2 T canola oil

1/2 onion, diced

2 t salt, divided

2# beef stew meat, cut into 1” cubes

1 t freshly ground black pepper

3 cloves garlic, minced

1/2 t dried thyme

2 T soy sauce or Worcestershire sauce

3 C chopped mushrooms

2 T all-purpose flour (use Wonder flour)

3 C broth beef or chicken

16 oz package wide egg noodles, I used curly

3/4 C sour cream

Directions: 

  1. Turn on Instant Pot and select Sauté function.  Heat oil for 1 minute.  Add onion and 1/2 t salt; cook and stir until onion begins to soften, 3-4 minutes.
  2. Season beef with 1 t salt and pepper.  Add to the pot.  Cook and stir until browned evenly on all sides, abut 2 minutes.  Add garlic and thyme; cook until fragrant, about 30 seconds.  Poor in soy sauce.  
  3. Stir mushrooms into the pot.  Stir in flour until evenly incorporated.  Pour in broth and remaining 1/2 t salt.  Close and lock the lid.  Set timer for 10 minutes.  Set to high pressure, 10-15 minutes.  
  4. Release pressure carefully using the quick-release method. Open pressure cooker, add egg noodles, stirring them into the beef mixture.  Seal and bring to high pressure again, cook for 5 minutes. 
  5. Release pressure naturally  for 20 minutes.  Open pressure cooker, stir in sour cream.  
  6. All done.

I served it with an arugula salad and garlic bread.   Macaroon cookies for dessert.  With dessert, after we came home from dancing, we had a bottle of Viansa sparkling wine to celebrate their 4th anniversary.  

With dinner Jim served Viansa Nebbiolo. 

]]>

This is an Instant Pot recipe from allrecipes.com.  I worked all day helping to prepare for LBN, the large opera fund raiser.  Jim delivered the wine.  He also wanted to go to the dance club with them Friday night, so the meal had to be fast and simple.  This recipe serves 8.  We have 2 dinner portions leftover.  It was delicious.  Jim preformed with Rachael in an outfit that I love rather than the granny dress that his former instructor had selected.  The picture above is not the dress, I only have it on Video.  This is Jim and Rachael at the competition where Jim one best Male bronze.  

Ingredients:

2 T canola oil

1/2 onion, diced

2 t salt, divided

2# beef stew meat, cut into 1” cubes

1 t freshly ground black pepper

3 cloves garlic, minced

1/2 t dried thyme

2 T soy sauce or Worcestershire sauce

3 C chopped mushrooms

2 T all-purpose flour (use Wonder flour)

3 C broth beef or chicken

16 oz package wide egg noodles, I used curly

3/4 C sour cream

Directions: 

  1. Turn on Instant Pot and select Sauté function.  Heat oil for 1 minute.  Add onion and 1/2 t salt; cook and stir until onion begins to soften, 3-4 minutes.
  2. Season beef with 1 t salt and pepper.  Add to the pot.  Cook and stir until browned evenly on all sides, abut 2 minutes.  Add garlic and thyme; cook until fragrant, about 30 seconds.  Poor in soy sauce.  
  3. Stir mushrooms into the pot.  Stir in flour until evenly incorporated.  Pour in broth and remaining 1/2 t salt.  Close and lock the lid.  Set timer for 10 minutes.  Set to high pressure, 10-15 minutes.  
  4. Release pressure carefully using the quick-release method. Open pressure cooker, add egg noodles, stirring them into the beef mixture.  Seal and bring to high pressure again, cook for 5 minutes. 
  5. Release pressure naturally  for 20 minutes.  Open pressure cooker, stir in sour cream.  
  6. All done.

I served it with an arugula salad and garlic bread.   Macaroon cookies for dessert.  With dessert, after we came home from dancing, we had a bottle of Viansa sparkling wine to celebrate their 4th anniversary.  

With dinner Jim served Viansa Nebbiolo. 

]]>
<![CDATA[Lentil Soup adapted for Instant Pot]]> http://www.lindasrecipes.com//blog/2552/Lentil-Soup-adapted-for-Instant-Pot http://www.lindasrecipes.com//blog/2552/Lentil-Soup-adapted-for-Instant-Pot Sat, 20 Jan 2018 13:55:11 -0500 http://www.lindasrecipes.com//blog/2552/Lentil-Soup-adapted-for-Instant-Pot This was amazing.  I came home from painting about 5:30 and 30 minutes later I had this wonderful soup on the table.  Half that time was dicing the onion, carrots and celery.  I adapted this recipe from allrecipes.com.  The original recipe was to simmer for at least 1 hour.  I used 4 carrots and added a whole box of fresh spinach.  I did not slice the baby spinach.  We have left overs.  

Ingredients:

1 onion chopped

1/4 C EVOO

2 carrots diced

2 stalks of celery, chopped

2 cloves garlic, minced

1 t dried oregano

1 bay leaf

1 t dried basil

1 (14.5 0z) can crushed tomatoes

2 C dry lentils

8 C water or broth

1/2 C spinach rinsed and thinly sliced

2 T vinegar

salt to taste

ground black pepper to taste

Directions:

  1. In an instant Pot set on sauté, heat oil and add onions carrots and celery until the vegetables are tender.  
  2. Stir in garlic, bay leaf, oregano and basil, cook for 2 minutes.  
  3. Stir in lentils, and add water and tomato.  Close the lid and choose the Bean/Chili setting.  Also push the keep warm setting.  Release pressure naturally.  
  4. Open the lid and stir in spinach and stir until it wilts.  
  5. Stir in vinegar, and season to taste with salt and pepper.  
]]>
This was amazing.  I came home from painting about 5:30 and 30 minutes later I had this wonderful soup on the table.  Half that time was dicing the onion, carrots and celery.  I adapted this recipe from allrecipes.com.  The original recipe was to simmer for at least 1 hour.  I used 4 carrots and added a whole box of fresh spinach.  I did not slice the baby spinach.  We have left overs.  

Ingredients:

1 onion chopped

1/4 C EVOO

2 carrots diced

2 stalks of celery, chopped

2 cloves garlic, minced

1 t dried oregano

1 bay leaf

1 t dried basil

1 (14.5 0z) can crushed tomatoes

2 C dry lentils

8 C water or broth

1/2 C spinach rinsed and thinly sliced

2 T vinegar

salt to taste

ground black pepper to taste

Directions:

  1. In an instant Pot set on sauté, heat oil and add onions carrots and celery until the vegetables are tender.  
  2. Stir in garlic, bay leaf, oregano and basil, cook for 2 minutes.  
  3. Stir in lentils, and add water and tomato.  Close the lid and choose the Bean/Chili setting.  Also push the keep warm setting.  Release pressure naturally.  
  4. Open the lid and stir in spinach and stir until it wilts.  
  5. Stir in vinegar, and season to taste with salt and pepper.  
]]>
<![CDATA[Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce]]> http://www.lindasrecipes.com//blog/2551/Suteki-Don-Steak-Rice-Bowls-with-Spicy-Teriyaki-Sauce http://www.lindasrecipes.com//blog/2551/Suteki-Don-Steak-Rice-Bowls-with-Spicy-Teriyaki-Sauce Wed, 17 Jan 2018 15:48:58 -0500 http://www.lindasrecipes.com//blog/2551/Suteki-Don-Steak-Rice-Bowls-with-Spicy-Teriyaki-Sauce Colder than it has ever been in Nashville since we moved here.  In fact it is colder than Chicago.  We had another snow storm.  It didn’t start until late and ended here about noon.  Jim spent the rest of the day having fun snowplowing everyones driveways.  I stayed safely inside afraid of falling and did not like the cold.  got a lot done and redeemed my self with this meal.  I bought this cookbook called mastering the Art of Japanese Home cooking by Morimoto a long time ago.  It is scary and I keep looking at it and putting it back on the shelf.  As I had the whole day to experiment, I went for it.  It ended up being easier than I expected.  The one mistake I made was to used frozen oriental vegetables that were cooked in the microwave instead of making his vegetable stir fry.  Jim threw such a fit over the cleanup of that awful chicken recipe, I decided to keep the pots and pans to a minimum.  Big mistake.  Birds Eye  has never eaten in an oriental restaurant.

Ingredients:

1# skirt steak, outside fat trimmed, patted dry

Kosher salt and ground black pepper

1 T vegetable oil

1 C teriyaki sauce

4 T unsalted butter

1 T plus 1 t tobanjan (chile bean sauce), prefab a Japanese brand

1 t finely grated garlic

1 T corn starch

6 C cooked short-grained white rice

1/4 C thinly sliced scallions (green part only)

1 t toasted sesame seeds

Directions:

  1. Prepare a grill to cook over medium-high heat.  Cut the steak crosswise into a few pieces if necessary to fit in the skillet.  Season both sides with salt and pepper and drizzle with the oil.  (I used my Soup Vide to make sure the meat would be medium rare and then just seared in my grill pan.)
  2. Cook, flipping once until both sides are deep brown and the steak is cooked how you like it, about 8 minutes for medium rare.  Let the meat rest while you make the sauce.
  3. (Actually I made the sauce first.)  Combine the teriyaki sauce, butter, tobanjan, and garlic in a small saucepan set over medium heat, and bring to a boil.  Meanwhile combine the corn starch with 1T water and stir until smooth.  When the mixture comes to a simmer, stir in the cornstarch mixture.Cook stirring occasionally, just until the sauce turn s shiny and thickens slightly, 3 minutes.  
  4. Divide the rice among shallow bowls and spoon about 3 T of sauce over each one.  Thinly slice the steak against the grain.  Top each bowl with the steak slices, spoon on the remaining sauce and sprinkle on the scallions and sesame seeds.
  5. Serve right away.  

We added the vegetables under the beef, but they were really lame.  The beef was delicious with the rice.  The sauce tasted very salty on it’s own, but was delicious on the rice with the beef.  

]]>
Colder than it has ever been in Nashville since we moved here.  In fact it is colder than Chicago.  We had another snow storm.  It didn’t start until late and ended here about noon.  Jim spent the rest of the day having fun snowplowing everyones driveways.  I stayed safely inside afraid of falling and did not like the cold.  got a lot done and redeemed my self with this meal.  I bought this cookbook called mastering the Art of Japanese Home cooking by Morimoto a long time ago.  It is scary and I keep looking at it and putting it back on the shelf.  As I had the whole day to experiment, I went for it.  It ended up being easier than I expected.  The one mistake I made was to used frozen oriental vegetables that were cooked in the microwave instead of making his vegetable stir fry.  Jim threw such a fit over the cleanup of that awful chicken recipe, I decided to keep the pots and pans to a minimum.  Big mistake.  Birds Eye  has never eaten in an oriental restaurant.

Ingredients:

1# skirt steak, outside fat trimmed, patted dry

Kosher salt and ground black pepper

1 T vegetable oil

1 C teriyaki sauce

4 T unsalted butter

1 T plus 1 t tobanjan (chile bean sauce), prefab a Japanese brand

1 t finely grated garlic

1 T corn starch

6 C cooked short-grained white rice

1/4 C thinly sliced scallions (green part only)

1 t toasted sesame seeds

Directions:

  1. Prepare a grill to cook over medium-high heat.  Cut the steak crosswise into a few pieces if necessary to fit in the skillet.  Season both sides with salt and pepper and drizzle with the oil.  (I used my Soup Vide to make sure the meat would be medium rare and then just seared in my grill pan.)
  2. Cook, flipping once until both sides are deep brown and the steak is cooked how you like it, about 8 minutes for medium rare.  Let the meat rest while you make the sauce.
  3. (Actually I made the sauce first.)  Combine the teriyaki sauce, butter, tobanjan, and garlic in a small saucepan set over medium heat, and bring to a boil.  Meanwhile combine the corn starch with 1T water and stir until smooth.  When the mixture comes to a simmer, stir in the cornstarch mixture.Cook stirring occasionally, just until the sauce turn s shiny and thickens slightly, 3 minutes.  
  4. Divide the rice among shallow bowls and spoon about 3 T of sauce over each one.  Thinly slice the steak against the grain.  Top each bowl with the steak slices, spoon on the remaining sauce and sprinkle on the scallions and sesame seeds.
  5. Serve right away.  

We added the vegetables under the beef, but they were really lame.  The beef was delicious with the rice.  The sauce tasted very salty on it’s own, but was delicious on the rice with the beef.  

]]>
<![CDATA[Instant Pot Roast Chicken]]> http://www.lindasrecipes.com//blog/2550/Instant-Pot-Roast-Chicken http://www.lindasrecipes.com//blog/2550/Instant-Pot-Roast-Chicken Tue, 16 Jan 2018 14:21:39 -0500 http://www.lindasrecipes.com//blog/2550/Instant-Pot-Roast-Chicken This is possibly the worst meal I have ever made.  I had looked forward to it so much.  What a disappointment.  Saturday Jim braved the elements and drove to Murfreesboro to be with his instructor to be in a dance competition.  My knee made it impossible for me to go; also the fact that it starts at 8:00 in the morning!  I watched movies, swept up dog fur, and ate leftovers.  We had snow, I was going to go to Cheekwood and see the snow globe exhibit, but it was closed.  We had breakfast Sunday and then both went to the exhibit.  After the exhibit, we went grocery shopping as it is predicted to snow again.  One inch of snow shuts the south down.  Unfortunately this meal feeds 6 so we have leftovers.  The biggest problem is the chicken.  This is the second time I have had trouble with a chicken dish and both chicken were purchased at Publix.  So Publix is off my list for buying chicken.  This recipe is from my WW Instant Pot cookbook.

Ingredients:

1 large roasting chicken

2 t EVOO

2 cloves of garlic, minced

2 t fresh thyme

1 t black pepper

1 t paprika

1 t sea salt

2 stalks celery, chopped

1 C carrots, chopped the size of those tasteless baby carrots in the store.)

1 1/2 C water

2 medium potatoes, cubed (I used baby red potatoes, about a #.)

Instructions:

  1. Rub the chicken with the oil, garlic, thyme, black pepper, paprika and salt.  (I mixed all ingredients in a small bowl and applied all over with my  hands.)
  2. Place the celery and baby carrots inside the cavity of the chicken.
  3. Place the chicken in the Instant Pot and pour in the water.  Add the baby potatoes around the chicken.
  4. Close the lid and press the manual button.  Cook on high for 20 minutes.
  5. Do natural pressure release.
  6. Take the chicken and potatoes out from the IP and press the sauté button.
  7. Simmer the sauce until the sauce reduces and thickens.  (I had to add wonder flour to make a gravy.  Add salt.)
  8. Serve the chicken with the sauce.  I also roasted Brussels sprouts.    
]]>
This is possibly the worst meal I have ever made.  I had looked forward to it so much.  What a disappointment.  Saturday Jim braved the elements and drove to Murfreesboro to be with his instructor to be in a dance competition.  My knee made it impossible for me to go; also the fact that it starts at 8:00 in the morning!  I watched movies, swept up dog fur, and ate leftovers.  We had snow, I was going to go to Cheekwood and see the snow globe exhibit, but it was closed.  We had breakfast Sunday and then both went to the exhibit.  After the exhibit, we went grocery shopping as it is predicted to snow again.  One inch of snow shuts the south down.  Unfortunately this meal feeds 6 so we have leftovers.  The biggest problem is the chicken.  This is the second time I have had trouble with a chicken dish and both chicken were purchased at Publix.  So Publix is off my list for buying chicken.  This recipe is from my WW Instant Pot cookbook.

Ingredients:

1 large roasting chicken

2 t EVOO

2 cloves of garlic, minced

2 t fresh thyme

1 t black pepper

1 t paprika

1 t sea salt

2 stalks celery, chopped

1 C carrots, chopped the size of those tasteless baby carrots in the store.)

1 1/2 C water

2 medium potatoes, cubed (I used baby red potatoes, about a #.)

Instructions:

  1. Rub the chicken with the oil, garlic, thyme, black pepper, paprika and salt.  (I mixed all ingredients in a small bowl and applied all over with my  hands.)
  2. Place the celery and baby carrots inside the cavity of the chicken.
  3. Place the chicken in the Instant Pot and pour in the water.  Add the baby potatoes around the chicken.
  4. Close the lid and press the manual button.  Cook on high for 20 minutes.
  5. Do natural pressure release.
  6. Take the chicken and potatoes out from the IP and press the sauté button.
  7. Simmer the sauce until the sauce reduces and thickens.  (I had to add wonder flour to make a gravy.  Add salt.)
  8. Serve the chicken with the sauce.  I also roasted Brussels sprouts.    
]]>
<![CDATA[Scallops with Tomato-Caper Sauce]]> http://www.lindasrecipes.com//blog/2549/Scallops-with-TomatoCaper-Sauce http://www.lindasrecipes.com//blog/2549/Scallops-with-TomatoCaper-Sauce Sat, 13 Jan 2018 18:11:18 -0500 http://www.lindasrecipes.com//blog/2549/Scallops-with-TomatoCaper-Sauce Well we were to go out to dinner tonight at a friends house, but it snowed 1/2”.  Nashville is closed down.  You heard it.  The one snowplow the city owns appears to not be able to get people going.  I had a Saturday and Sunday meal planned, but wasn’t in the mood.  I found this recipe for Scallops in my Dinners in a Flash.  Perfect for tonight.  Under the old system it was 2 points; the new, 1/3 point.  and as many scallops as you wish.  

Ingredients: 

3 t EVOO

1 small onion, diced

2 garlic, minced

1 (14 oz. can) diced tomatoes

1/2 t salt

1/4 t red pepper flakes

4 T chopped fresh basil (4 t if dried)

1 T drained capers

1# scallops

1/8 t black pepper

Instructions:

  1. To make the sauce, heat 2 t oil in a medium skillet over medium-high heat.  Add onion and cook, stirring occasionally until softened, about 5 minutes.  
  2. Add garlic and cook, stirring constantly, and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, add 1/4 t salt, and the red pepper flakes and bring to boil.  Reduce the heat and simmer until slightly thickened, about 5 minutes.  Remove from heat and stir in 3 T basil and capers.  
  4. Meanwhile, to make scallops, sprinkle scallops with remaining 1/4 t salt and black pepper.  heat remaining 1 t oil in a large skillet over high heat.  Add scallions and cook turning once, until browned and just opaque center, about 4 minutes (I recommend 2 1/2 minutes)
  5. Spoon sauce evenly onto 4 plates, top evenly scallops and sprinkle with remaining 1T basil.  (If using dried, put all in the sauce.)

I made rice.  Pasta would also work.  I put it on the plate first added the sauce, and topped with the scallops.  It was very good. 

]]>
Well we were to go out to dinner tonight at a friends house, but it snowed 1/2”.  Nashville is closed down.  You heard it.  The one snowplow the city owns appears to not be able to get people going.  I had a Saturday and Sunday meal planned, but wasn’t in the mood.  I found this recipe for Scallops in my Dinners in a Flash.  Perfect for tonight.  Under the old system it was 2 points; the new, 1/3 point.  and as many scallops as you wish.  

Ingredients: 

3 t EVOO

1 small onion, diced

2 garlic, minced

1 (14 oz. can) diced tomatoes

1/2 t salt

1/4 t red pepper flakes

4 T chopped fresh basil (4 t if dried)

1 T drained capers

1# scallops

1/8 t black pepper

Instructions:

  1. To make the sauce, heat 2 t oil in a medium skillet over medium-high heat.  Add onion and cook, stirring occasionally until softened, about 5 minutes.  
  2. Add garlic and cook, stirring constantly, and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, add 1/4 t salt, and the red pepper flakes and bring to boil.  Reduce the heat and simmer until slightly thickened, about 5 minutes.  Remove from heat and stir in 3 T basil and capers.  
  4. Meanwhile, to make scallops, sprinkle scallops with remaining 1/4 t salt and black pepper.  heat remaining 1 t oil in a large skillet over high heat.  Add scallions and cook turning once, until browned and just opaque center, about 4 minutes (I recommend 2 1/2 minutes)
  5. Spoon sauce evenly onto 4 plates, top evenly scallops and sprinkle with remaining 1T basil.  (If using dried, put all in the sauce.)

I made rice.  Pasta would also work.  I put it on the plate first added the sauce, and topped with the scallops.  It was very good. 

]]>
<![CDATA[Beef Taco Rice]]> http://www.lindasrecipes.com//blog/2548/Beef-Taco-Rice http://www.lindasrecipes.com//blog/2548/Beef-Taco-Rice Fri, 12 Jan 2018 14:27:31 -0500 http://www.lindasrecipes.com//blog/2548/Beef-Taco-Rice I am again using my new toy.  This time I am making a beef dish.  This is from the WW Instant Pot cookbook.  It has 8 WW freestyle points.  It serves 4.  We had it for dinner and Jim had a serving the next day at lunch. 

Ingredients:

1# lean ground beef

1 onion chopped

1 green pepper, chopped

1 C long-grain white rice

1 packet taco seasoning mix

1/2 C water

2 C beef stock (I used my vegetable broth)

3/4 C corn

Salt and pepper to taste

1 1/2 C salsa

1 ? cilantro, chopped (I did not use.  Not fond of cilantro)

Directions:

  1. Press the Sauté button on the Instant Pot.  
  2. Add the ground beef, onions, and bell pepper.  Cook for 3 minutes or until the beef is browned.  
  3. Stir in the rice and mix together.  Season with taco seasoning.
  4. Pour in water and beef stock.  Mix in the corn until well combined.  Season with salt and pepper to taste.  
  5. Close the lid and press the manual button.   Cook on high for 15 minutes.  
  6. Do natural pressure release to open the lid.  
  7. top the taco rice with salsa and cilantro.  
I wasn't wild about this dish, but it was OK.
]]>
I am again using my new toy.  This time I am making a beef dish.  This is from the WW Instant Pot cookbook.  It has 8 WW freestyle points.  It serves 4.  We had it for dinner and Jim had a serving the next day at lunch. 

Ingredients:

1# lean ground beef

1 onion chopped

1 green pepper, chopped

1 C long-grain white rice

1 packet taco seasoning mix

1/2 C water

2 C beef stock (I used my vegetable broth)

3/4 C corn

Salt and pepper to taste

1 1/2 C salsa

1 ? cilantro, chopped (I did not use.  Not fond of cilantro)

Directions:

  1. Press the Sauté button on the Instant Pot.  
  2. Add the ground beef, onions, and bell pepper.  Cook for 3 minutes or until the beef is browned.  
  3. Stir in the rice and mix together.  Season with taco seasoning.
  4. Pour in water and beef stock.  Mix in the corn until well combined.  Season with salt and pepper to taste.  
  5. Close the lid and press the manual button.   Cook on high for 15 minutes.  
  6. Do natural pressure release to open the lid.  
  7. top the taco rice with salsa and cilantro.  
I wasn't wild about this dish, but it was OK.
]]>
<![CDATA[Bud's World Famous Bean Soup]]> http://www.lindasrecipes.com//blog/2547/Buds-World-Famous-Bean-Soup http://www.lindasrecipes.com//blog/2547/Buds-World-Famous-Bean-Soup Fri, 12 Jan 2018 14:13:53 -0500 http://www.lindasrecipes.com//blog/2547/Buds-World-Famous-Bean-Soup Every New Year my brother makes bean soup.  This year I asked him for his recipe.  He sent it, and I made it.  However I used ham hocks as i did not have a ham bone.  You would think that as much as I cook I would have thought about the fact that a serial cut ham, bone and meat would me much more salty than a fresh ham hock; I did not.  We added salt to each bowl on Tuesday.  We had half left over, so before warming up, I added 1 t salt.  Perfect!  He did not say how many it serves and, of course, that would depend on who is eating, but I would say easily 6.  

Ingredients:

Ham bone (I used 3 ham hocks)

16 oz. pkg Navy beans

7 C water

2 C diced ham (I bought a ham steak  and cut it up)

1/4 C diced onion

1 bay leaf

1 C diced celery

1 C sliced carrots

1/2 t black pepper

1/4 t salt ( If using the ham substitutes, 2 t salt)

Instructions:

  1. Soak beans overnight.  Rinse and add all the remaining ingredients except the celery and carrots..
  2. Simmer for 1 hour and 15 minutes until the beans are soft.
  3. Remove the ham bone.  Add the celery and carrots.  Cook until tender.

I used the Instant Pot.  I put everything in the pot closed the lid and pushed the butter that said beans.  It took 30 minutes.  We ate it on Tuesday and I had leftovers from all day painting on Thursday.  We have one small serving left for a lunch.  

I would defiantly make it again and maybe even have it for company.  

]]>
Every New Year my brother makes bean soup.  This year I asked him for his recipe.  He sent it, and I made it.  However I used ham hocks as i did not have a ham bone.  You would think that as much as I cook I would have thought about the fact that a serial cut ham, bone and meat would me much more salty than a fresh ham hock; I did not.  We added salt to each bowl on Tuesday.  We had half left over, so before warming up, I added 1 t salt.  Perfect!  He did not say how many it serves and, of course, that would depend on who is eating, but I would say easily 6.  

Ingredients:

Ham bone (I used 3 ham hocks)

16 oz. pkg Navy beans

7 C water

2 C diced ham (I bought a ham steak  and cut it up)

1/4 C diced onion

1 bay leaf

1 C diced celery

1 C sliced carrots

1/2 t black pepper

1/4 t salt ( If using the ham substitutes, 2 t salt)

Instructions:

  1. Soak beans overnight.  Rinse and add all the remaining ingredients except the celery and carrots..
  2. Simmer for 1 hour and 15 minutes until the beans are soft.
  3. Remove the ham bone.  Add the celery and carrots.  Cook until tender.

I used the Instant Pot.  I put everything in the pot closed the lid and pushed the butter that said beans.  It took 30 minutes.  We ate it on Tuesday and I had leftovers from all day painting on Thursday.  We have one small serving left for a lunch.  

I would defiantly make it again and maybe even have it for company.  

]]>
<![CDATA[Vegetable Soup and Chicken Reuben Sandwich ]]> http://www.lindasrecipes.com//blog/2546/Vegetable-Soup-and-Chicken-Reuben-Sandwich- http://www.lindasrecipes.com//blog/2546/Vegetable-Soup-and-Chicken-Reuben-Sandwich- Tue, 9 Jan 2018 18:02:56 -0500 http://www.lindasrecipes.com//blog/2546/Vegetable-Soup-and-Chicken-Reuben-Sandwich- The new toy, Instant Pot, still getting rave reviews.  I bought an Instant Pot Weight Watchers cookbook.  It says this is 1 smart point for the whole pot.  That is probably due to the beef broth.  Since I used my vegetable broth, I say this is zero points.  Whatever this is delicious.  I had a 4 o’clock dance lesson and Jim had a 5:00.  I came home, fed Jo and had this whole dinner ready by the time Jim got home.  

Ingredients:

1 large onion, sliced thinly

1 stalk of celery, sliced

1 C carrot, sliced

2 garlic cloves, minced

1 C tomatoes, diced

2 1/2 C cabbage, shredded

1 can non-fat beef broth (I used my veggie broth)

2 beef bouillon cubes

1/2 t dried basil

1 t Cajun spice

1 1/2 C water

1/2 C zucchini, sliced

Directions:

  1. Press the Sauté button on your Instant Pot.
  2. Sauté the onion, celery and carrots for 5 minutes or until vegetables are tender
  3. Add in the garlic, tomatoes, cabbage, beef broth, bullion cubes, basil, and Cajun spice.
  4. Add water last.
  5. Close the lid of the instant Pot and set the venting knob to the sealing position.  
  6. Press the Soup button and press the “+” “-“ button to set the time to 5 minutes.  Do quick pressure release.
  7. Set the Instant Pot to sauté and add the zucchini, Cook for another 5 minutes.  

Since I did not do the 5 before and the 5 after, I set it on Soup 15 minutes.  The soup was delicious.  

Since I am now having a zero point soup, I made this 5 PT sandwich from the new freestyle collection of points.

Ingredients: (per sandwich)

2 oz. sliced cooked skinless, boneless chicken breast (Deli sliced chicken)

1/2 C well drained sauerkraut

1 T reduced fat Thousand Island dressing

1 oz slice low-fat Swiss cheese

2 slices of reduced rye or whole-wheat toast 

Directions:

  1. I did not toast the bread.  I loaded in the ingredients and used my panini machine.  

Great sandwiches.  Jim does not like sauerkraut, so he bitched a little.  Great soup and sandwich dinner.  

]]>
The new toy, Instant Pot, still getting rave reviews.  I bought an Instant Pot Weight Watchers cookbook.  It says this is 1 smart point for the whole pot.  That is probably due to the beef broth.  Since I used my vegetable broth, I say this is zero points.  Whatever this is delicious.  I had a 4 o’clock dance lesson and Jim had a 5:00.  I came home, fed Jo and had this whole dinner ready by the time Jim got home.  

Ingredients:

1 large onion, sliced thinly

1 stalk of celery, sliced

1 C carrot, sliced

2 garlic cloves, minced

1 C tomatoes, diced

2 1/2 C cabbage, shredded

1 can non-fat beef broth (I used my veggie broth)

2 beef bouillon cubes

1/2 t dried basil

1 t Cajun spice

1 1/2 C water

1/2 C zucchini, sliced

Directions:

  1. Press the Sauté button on your Instant Pot.
  2. Sauté the onion, celery and carrots for 5 minutes or until vegetables are tender
  3. Add in the garlic, tomatoes, cabbage, beef broth, bullion cubes, basil, and Cajun spice.
  4. Add water last.
  5. Close the lid of the instant Pot and set the venting knob to the sealing position.  
  6. Press the Soup button and press the “+” “-“ button to set the time to 5 minutes.  Do quick pressure release.
  7. Set the Instant Pot to sauté and add the zucchini, Cook for another 5 minutes.  

Since I did not do the 5 before and the 5 after, I set it on Soup 15 minutes.  The soup was delicious.  

Since I am now having a zero point soup, I made this 5 PT sandwich from the new freestyle collection of points.

Ingredients: (per sandwich)

2 oz. sliced cooked skinless, boneless chicken breast (Deli sliced chicken)

1/2 C well drained sauerkraut

1 T reduced fat Thousand Island dressing

1 oz slice low-fat Swiss cheese

2 slices of reduced rye or whole-wheat toast 

Directions:

  1. I did not toast the bread.  I loaded in the ingredients and used my panini machine.  

Great sandwiches.  Jim does not like sauerkraut, so he bitched a little.  Great soup and sandwich dinner.  

]]>
<![CDATA[Pasta with Creamy Spinach Pesto & Cucumber Salad]]> http://www.lindasrecipes.com//blog/2545/Pasta-with-Creamy-Spinach-Pesto-and-Cucumber-Salad http://www.lindasrecipes.com//blog/2545/Pasta-with-Creamy-Spinach-Pesto-and-Cucumber-Salad Tue, 9 Jan 2018 17:14:11 -0500 http://www.lindasrecipes.com//blog/2545/Pasta-with-Creamy-Spinach-Pesto-and-Cucumber-Salad Sunday I like to have chicken, but I had a lot to do and needed to stick to my lesson plan that had been disrupted so many days this week.  This is again from the WW dinner in a flash cookbook.  Jim really liked it.  he commented that you could eat a lot and not feel stuffed.  For those of us who can’t eat a lot, it serves 4.  The spinach pesto tastes amazing.

Ingredients:

1/2# pasta (WW likes you to use whole wheat, I don’t) spaghetti, linguine or fettuccini

3 T light cream cheese or Neufchatel

1 t lemon juice

4 1/2 C baby spinach

2 T water

1 1/2 t EVOO2 garlic cloves

1/2 t salt

1/4 t black pepper

4 T grated Parmesan

Directions:

  1. Cook pasta according to package directions. Drain reserving 1/4 C cooking water.  Transfer pasta to a large serving bowl.  Add cream cheese and lemon juice and toss until the cheese is melted.
  2. Meanwhile, to make pesto, puree spinach, water, oil, garlic , salt and pepper in food processor.  (Truth be told, I added the cream cheese and lemon in the pesto.)
  3. Add pesto to pasta mixture and toss to combine, if needed, stir in the reserved pasta cooking water, 1 T at a time, to moisten.
  4. Divide pasta evenly among 4 bowls and sprinkle evenly with Parmesan.  (I even put the Parmesan cheese in the pesto also.)

This was worth all 8 points.  

I had a large cucumber that I wanted to use and felt we needed a salad.  We have a clay studio here in Nashville.  I t is a group of artist that work on their own projects, teach and sell their creations.  My bridge partner and I went to a open housethere where you roamed through the studios and sampled various foods.  My favorite Nashville potter is there.  All the artist make a plate and you use that plate through the evening and take it home.  I also bought their Cookbook.  It is called The Clay Lady's Campus Cook Book.  I got this cucumber salad from it.  

Ingredients:

2 cucumbers

4 stalks of green onions

parsley for garnish

dressing:

1/4 C vinegar

2 T sugar

1 t white pepper

3 T sesame oil

Directions:

 

  1. Peel then slice the cucumbers in half lengthwise.  Use a spoon to scoop the seeds out and discard.  Slice them thin dianonally. (I had an English cucmber and did not peel or remove the seeds.)
  2. Cut the green onions up into 2" lengths then julienne them as thin as possible.
  3. toss together in a bowl.  
  4. Make dressing by measuring sugar into a small bowl. then add the vinegar, stirring until dissolved.
  5. Pour over the Cucumber/onion mixture and stir.
  6. Drizzle the Sesame oil and sprinkle the pepper over the salad then toss again.  
This was very good.  I used less sugar as I used a very high quality balsamix vinegar.  

 

 

]]>
Sunday I like to have chicken, but I had a lot to do and needed to stick to my lesson plan that had been disrupted so many days this week.  This is again from the WW dinner in a flash cookbook.  Jim really liked it.  he commented that you could eat a lot and not feel stuffed.  For those of us who can’t eat a lot, it serves 4.  The spinach pesto tastes amazing.

Ingredients:

1/2# pasta (WW likes you to use whole wheat, I don’t) spaghetti, linguine or fettuccini

3 T light cream cheese or Neufchatel

1 t lemon juice

4 1/2 C baby spinach

2 T water

1 1/2 t EVOO2 garlic cloves

1/2 t salt

1/4 t black pepper

4 T grated Parmesan

Directions:

  1. Cook pasta according to package directions. Drain reserving 1/4 C cooking water.  Transfer pasta to a large serving bowl.  Add cream cheese and lemon juice and toss until the cheese is melted.
  2. Meanwhile, to make pesto, puree spinach, water, oil, garlic , salt and pepper in food processor.  (Truth be told, I added the cream cheese and lemon in the pesto.)
  3. Add pesto to pasta mixture and toss to combine, if needed, stir in the reserved pasta cooking water, 1 T at a time, to moisten.
  4. Divide pasta evenly among 4 bowls and sprinkle evenly with Parmesan.  (I even put the Parmesan cheese in the pesto also.)

This was worth all 8 points.  

I had a large cucumber that I wanted to use and felt we needed a salad.  We have a clay studio here in Nashville.  I t is a group of artist that work on their own projects, teach and sell their creations.  My bridge partner and I went to a open housethere where you roamed through the studios and sampled various foods.  My favorite Nashville potter is there.  All the artist make a plate and you use that plate through the evening and take it home.  I also bought their Cookbook.  It is called The Clay Lady's Campus Cook Book.  I got this cucumber salad from it.  

Ingredients:

2 cucumbers

4 stalks of green onions

parsley for garnish

dressing:

1/4 C vinegar

2 T sugar

1 t white pepper

3 T sesame oil

Directions:

 

  1. Peel then slice the cucumbers in half lengthwise.  Use a spoon to scoop the seeds out and discard.  Slice them thin dianonally. (I had an English cucmber and did not peel or remove the seeds.)
  2. Cut the green onions up into 2" lengths then julienne them as thin as possible.
  3. toss together in a bowl.  
  4. Make dressing by measuring sugar into a small bowl. then add the vinegar, stirring until dissolved.
  5. Pour over the Cucumber/onion mixture and stir.
  6. Drizzle the Sesame oil and sprinkle the pepper over the salad then toss again.  
This was very good.  I used less sugar as I used a very high quality balsamix vinegar.  

 

 

]]>
<![CDATA[Caesar Salad & Homemade Croutons]]> http://www.lindasrecipes.com//blog/2544/Caesar-Salad-and-Homemade-Croutons http://www.lindasrecipes.com//blog/2544/Caesar-Salad-and-Homemade-Croutons Sun, 7 Jan 2018 19:54:11 -0500 http://www.lindasrecipes.com//blog/2544/Caesar-Salad-and-Homemade-Croutons Last night we had a delicious dinner at a Guild members house.  Everyone brought something.  It was billed as a meet the judges dinner.  I brought a Caesar salad for 25.  It was so easy.  To make it look really appealing, I fried up 3 slices of bacon and chopped it.  I boiled three hard boiled eggs and sliced.  I also make my own croutons as I hate the hard as rocks croutons that are sold.  

To make croutons, cut bread in chunks, any size you like.  I usually just toast them in a skillet with butter.  That night I add some butter to the minimal bacon grease.  I assembled the salad on a platter.  I had cut up and washed 3 heads of Romain lettuce.  I used Ken’s steakhouse low fat Caesar dressing.  I sprinkled the bacon bits on it and lined the platter with the egg slices.  Not a drop of salad was left!

Saturday I worked all afternoon at the Metropolitan opera tryouts for under 30 singers.  They were all so good, that I could never be a judge.  It is fun.  This is the second time I have done this.  

So home late again.  I decided to make the kale & quinoa vegetable soup mix that our friends gave us for Christmas.  I went to the cupboard and I was out of my broth.  Big mistake, I decided to make it with purchased broth mix.  That broth was so salty we could not eat it.  Luckily I had decided to make bacon cheese sandwiches to accompany it.  Jim ate a big bowl of it.  I had some of it, but I could not finish do to the salt.  We decided to put the rest out on the mulch pile for the deer as they like salt.  

Meanwhile, I took all those leftover vegetable scraps and some chicken scraps out of the freezer and make my broth in the Instant Pot.  Put them all in frozen, added water put the lid on.  Selected soup/broth and time as 1 hour.  Best broth I have ever made.  It was clear, needed no straining after the large stuff removed.  So in one hour I accomplished what used to take 2 days on low flame on the stove.  I wish I had waited for the broth and not ruined the soup mix. I canned it on Sunday.  I used to freeze it, but it takes up too much freezer space.  Pam taught me how to can and I enjoy it.  

]]>
Last night we had a delicious dinner at a Guild members house.  Everyone brought something.  It was billed as a meet the judges dinner.  I brought a Caesar salad for 25.  It was so easy.  To make it look really appealing, I fried up 3 slices of bacon and chopped it.  I boiled three hard boiled eggs and sliced.  I also make my own croutons as I hate the hard as rocks croutons that are sold.  

To make croutons, cut bread in chunks, any size you like.  I usually just toast them in a skillet with butter.  That night I add some butter to the minimal bacon grease.  I assembled the salad on a platter.  I had cut up and washed 3 heads of Romain lettuce.  I used Ken’s steakhouse low fat Caesar dressing.  I sprinkled the bacon bits on it and lined the platter with the egg slices.  Not a drop of salad was left!

Saturday I worked all afternoon at the Metropolitan opera tryouts for under 30 singers.  They were all so good, that I could never be a judge.  It is fun.  This is the second time I have done this.  

So home late again.  I decided to make the kale & quinoa vegetable soup mix that our friends gave us for Christmas.  I went to the cupboard and I was out of my broth.  Big mistake, I decided to make it with purchased broth mix.  That broth was so salty we could not eat it.  Luckily I had decided to make bacon cheese sandwiches to accompany it.  Jim ate a big bowl of it.  I had some of it, but I could not finish do to the salt.  We decided to put the rest out on the mulch pile for the deer as they like salt.  

Meanwhile, I took all those leftover vegetable scraps and some chicken scraps out of the freezer and make my broth in the Instant Pot.  Put them all in frozen, added water put the lid on.  Selected soup/broth and time as 1 hour.  Best broth I have ever made.  It was clear, needed no straining after the large stuff removed.  So in one hour I accomplished what used to take 2 days on low flame on the stove.  I wish I had waited for the broth and not ruined the soup mix. I canned it on Sunday.  I used to freeze it, but it takes up too much freezer space.  Pam taught me how to can and I enjoy it.  

]]>
<![CDATA[Cornbread]]> http://www.lindasrecipes.com//blog/2543/Cornbread http://www.lindasrecipes.com//blog/2543/Cornbread Sun, 7 Jan 2018 19:28:08 -0500 http://www.lindasrecipes.com//blog/2543/Cornbread My mother taught me another way to make corn bread that is absolutely delicious.  She used to use Jiffy Corn Bread Mix.  That is almost impossible to find here.  I took a chance and bought Martha White Cornbread Mix.  It worked.  

Ingredients:

1 pkg. Corn bread mix, either Jiffy or Martha White

1 small can of creamed corn

1 egg

Pam

Directions:

  1. Mix all ingredients listed above.  The creamed corn replaces the milk in the package directions.  
  2. Heat oven to temperature on the package directions.  Place a small cast iron skillet or a cast iron corn bread mold in the oven to heat up with the oven.
  3. After the oven is to temperature, take the cast iron skillet out and spray with Pam.  Immediately pour in the cornbread mix and bake according to directions on the package.  

I guarantee you will really like this cornbread.

]]>
My mother taught me another way to make corn bread that is absolutely delicious.  She used to use Jiffy Corn Bread Mix.  That is almost impossible to find here.  I took a chance and bought Martha White Cornbread Mix.  It worked.  

Ingredients:

1 pkg. Corn bread mix, either Jiffy or Martha White

1 small can of creamed corn

1 egg

Pam

Directions:

  1. Mix all ingredients listed above.  The creamed corn replaces the milk in the package directions.  
  2. Heat oven to temperature on the package directions.  Place a small cast iron skillet or a cast iron corn bread mold in the oven to heat up with the oven.
  3. After the oven is to temperature, take the cast iron skillet out and spray with Pam.  Immediately pour in the cornbread mix and bake according to directions on the package.  

I guarantee you will really like this cornbread.

]]>
<![CDATA[White Chicken Chili]]> http://www.lindasrecipes.com//blog/2542/White-Chicken-Chili http://www.lindasrecipes.com//blog/2542/White-Chicken-Chili Sun, 7 Jan 2018 19:18:42 -0500 http://www.lindasrecipes.com//blog/2542/White-Chicken-Chili I got a new cookbook for Christmas.  I wanted to make bean soup for

NYD, but we ended up going out for sushi with new people that we met through Newcomers Club.  They introduced us to a new sushi place downtown I had a delicious special sushi.  Jim had trouble with the menu as it was real real Japanese, but they accommodated him, so he was happy.  We had a good time.  We had stayed overnight at the Warren’s on NYE after a miserable NY with the Swing Dance Club of Franklin.  Barbara fixed a wonderful brunch.  Tuesday we just finished up a bunch of leftovers  for dinner.  Wednesday was really hectic.  Guild meeting in the AM, Cleaning people at 12:30 and I had a dance lesson at 4:00.   I had very little time and the chicken was still frozen between when the cleaning people left and the dance lesson.  I wanted to make this dish from my new cookbook but it said to cook all day.  Instant Pot to the rescue.  I put it all in  the pot. Put the lid in and pushed the button that said chili with beans and went dancing.  I came home, shredded the chicken and it was wonderful.  One of the issues with this new cookbook is it is a chef’s cookbook of dishes that were served at an Expo.  So you have to be careful and really think about how much food you are making.  This was perfect as we had plenty leftover and we had it Thursday also as painting all day started on Thursday.  Jim and I loved this recipe and I look forward to cooking some of the other dishes.  

Ingredients:

3-4 large boneless, skinless chicken breasts

4 cloves garlic, chopped

20 oz. chicken broth

15 oz can diced tomatoes

15 oz. can diced tomatoes with chilies

4 oz. can chilies

48 oz.can Northern beans, drained

2-3 T cmin

1-2 t Cajun spices

1 t salt

1 T brown sugar

1 C frozen corn

Directions:

  1. Put all ingredients in the crockpot and cook all day.  (Or do the Instant Pot way)
  2. When ready to eat, remove the chicken, shred and then back in the crockpot.
  3. As adoption you can serve it over rice.  (We did this the first night, but I made corn bread  the second night.)
]]>
I got a new cookbook for Christmas.  I wanted to make bean soup for

NYD, but we ended up going out for sushi with new people that we met through Newcomers Club.  They introduced us to a new sushi place downtown I had a delicious special sushi.  Jim had trouble with the menu as it was real real Japanese, but they accommodated him, so he was happy.  We had a good time.  We had stayed overnight at the Warren’s on NYE after a miserable NY with the Swing Dance Club of Franklin.  Barbara fixed a wonderful brunch.  Tuesday we just finished up a bunch of leftovers  for dinner.  Wednesday was really hectic.  Guild meeting in the AM, Cleaning people at 12:30 and I had a dance lesson at 4:00.   I had very little time and the chicken was still frozen between when the cleaning people left and the dance lesson.  I wanted to make this dish from my new cookbook but it said to cook all day.  Instant Pot to the rescue.  I put it all in  the pot. Put the lid in and pushed the button that said chili with beans and went dancing.  I came home, shredded the chicken and it was wonderful.  One of the issues with this new cookbook is it is a chef’s cookbook of dishes that were served at an Expo.  So you have to be careful and really think about how much food you are making.  This was perfect as we had plenty leftover and we had it Thursday also as painting all day started on Thursday.  Jim and I loved this recipe and I look forward to cooking some of the other dishes.  

Ingredients:

3-4 large boneless, skinless chicken breasts

4 cloves garlic, chopped

20 oz. chicken broth

15 oz can diced tomatoes

15 oz. can diced tomatoes with chilies

4 oz. can chilies

48 oz.can Northern beans, drained

2-3 T cmin

1-2 t Cajun spices

1 t salt

1 T brown sugar

1 C frozen corn

Directions:

  1. Put all ingredients in the crockpot and cook all day.  (Or do the Instant Pot way)
  2. When ready to eat, remove the chicken, shred and then back in the crockpot.
  3. As adoption you can serve it over rice.  (We did this the first night, but I made corn bread  the second night.)
]]>
<![CDATA[Moroccan Lamb Tajine]]> http://www.lindasrecipes.com//blog/2541/Moroccan-Lamb-Tajine http://www.lindasrecipes.com//blog/2541/Moroccan-Lamb-Tajine Wed, 3 Jan 2018 15:02:02 -0500 http://www.lindasrecipes.com//blog/2541/Moroccan-Lamb-Tajine I used my new Instant Pot for the second time.  The first time I just made rice at the last minute.  This was one of the recipes that came with it.  I was pleased with the instant pot, but not the recipe.  It was ok, but not great.  

Ingredients:

3# lamb shoulder cut into pieces (Jim bought lamb shoulder chops and I found the bones annoying.)

1 t cinnamon powder

1 t ginger powder

1 t turmeric powder

1 t cumin powder

1 t garlic powder

2 onions, roughly sliced

10 oz. prunes, soaked 

1 bay leaf

1 C vegetable stock

1 cinnamon stick

3 T honey

Salt & pepper

3 1/2 oz almonds, shelled, peeled & toasted

Sesame seeds 

EVOO

Directions:

  1. Mic the ground cinnamon, turmeric, cumin, ginger , and garlic with 2 t or more of oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, cover with boiling water, cover and set aside.  
  3. Select (Sauté) to pre-heat the Instant Pot.  When the word “Hot” appears on the display add 2 swirls of oil and the onions and let them cook until softened, about 3 minutes.  Remove the onions and set aside.
  4. Add the meat and brown on all sides for 10 minutes.  De-glaze the inner pot with the vegetable stock, ensuring to scrape the bottom well and incorporating any brown bits into the rest of the sauce.  
  5. Add the onion, bay leaf, and cinnamon stick.  
  6. Close and lock the lid.  Select (Pressure Cook) and then adjust the time to set 35 minutes of pressure cooking time.  
  7. When time is up, open the pressure cooker using (Natural Release).  Wait until the lid can be opened easily.  This can take up to 20 minutes.  It counts down for you.  
  8. Add rinsed and drained prunes and honey.  Reduce the liquid by selecting (Sauté) and simmering everything together for about 5 minutes.  
  9. Remove bay leaf and cinnamon stick.
  10. 10.Plate on a platter and sprinkle with toasted almonds and sesame seeds and serve.  

I also made steamed asparagus and rice to go with the meal.  

]]>
I used my new Instant Pot for the second time.  The first time I just made rice at the last minute.  This was one of the recipes that came with it.  I was pleased with the instant pot, but not the recipe.  It was ok, but not great.  

Ingredients:

3# lamb shoulder cut into pieces (Jim bought lamb shoulder chops and I found the bones annoying.)

1 t cinnamon powder

1 t ginger powder

1 t turmeric powder

1 t cumin powder

1 t garlic powder

2 onions, roughly sliced

10 oz. prunes, soaked 

1 bay leaf

1 C vegetable stock

1 cinnamon stick

3 T honey

Salt & pepper

3 1/2 oz almonds, shelled, peeled & toasted

Sesame seeds 

EVOO

Directions:

  1. Mic the ground cinnamon, turmeric, cumin, ginger , and garlic with 2 t or more of oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, cover with boiling water, cover and set aside.  
  3. Select (Sauté) to pre-heat the Instant Pot.  When the word “Hot” appears on the display add 2 swirls of oil and the onions and let them cook until softened, about 3 minutes.  Remove the onions and set aside.
  4. Add the meat and brown on all sides for 10 minutes.  De-glaze the inner pot with the vegetable stock, ensuring to scrape the bottom well and incorporating any brown bits into the rest of the sauce.  
  5. Add the onion, bay leaf, and cinnamon stick.  
  6. Close and lock the lid.  Select (Pressure Cook) and then adjust the time to set 35 minutes of pressure cooking time.  
  7. When time is up, open the pressure cooker using (Natural Release).  Wait until the lid can be opened easily.  This can take up to 20 minutes.  It counts down for you.  
  8. Add rinsed and drained prunes and honey.  Reduce the liquid by selecting (Sauté) and simmering everything together for about 5 minutes.  
  9. Remove bay leaf and cinnamon stick.
  10. 10.Plate on a platter and sprinkle with toasted almonds and sesame seeds and serve.  

I also made steamed asparagus and rice to go with the meal.  

]]>
<![CDATA[Huevos Mexicanos]]> http://www.lindasrecipes.com//blog/2540/Huevos-Mexicanos http://www.lindasrecipes.com//blog/2540/Huevos-Mexicanos Sun, 31 Dec 2017 16:53:01 -0500 http://www.lindasrecipes.com//blog/2540/Huevos-Mexicanos Sunday morning and New Years Eve.  I made the following egg dish this AM.  Too oniony for me.  I should have just used store bought salsa.  I love poached eggs, especially now that I have it perfected.  This also is from the WW cookbook.

Ingredients:

4 plum tomatoes chopped

1 small onion, diced

1  jalapeño pepper, seeded and sliced thin

2 T chopped fresh cilantro

1 T lime juice

2 t salt

2 t white vinegar

4 large eggs

4 corn tortillas, warmed

4 T shredded pepper jack cheese

Directions:

  1. To make the salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a medium bowl, set aside.
  2. Poach the 4 eggs in water with added vinegar.
  3. Place 1 tortilla on each of 4 plates and top each with 1 T pepper jack.  Top evenly with salsa and 1 egg.
  4. Serve at once.  
]]>
Sunday morning and New Years Eve.  I made the following egg dish this AM.  Too oniony for me.  I should have just used store bought salsa.  I love poached eggs, especially now that I have it perfected.  This also is from the WW cookbook.

Ingredients:

4 plum tomatoes chopped

1 small onion, diced

1  jalapeño pepper, seeded and sliced thin

2 T chopped fresh cilantro

1 T lime juice

2 t salt

2 t white vinegar

4 large eggs

4 corn tortillas, warmed

4 T shredded pepper jack cheese

Directions:

  1. To make the salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a medium bowl, set aside.
  2. Poach the 4 eggs in water with added vinegar.
  3. Place 1 tortilla on each of 4 plates and top each with 1 T pepper jack.  Top evenly with salsa and 1 egg.
  4. Serve at once.  
]]>
<![CDATA[Black Bean and Avocado Sandwiches]]> http://www.lindasrecipes.com//blog/2539/Black-Bean-and-Avocado-Sandwiches http://www.lindasrecipes.com//blog/2539/Black-Bean-and-Avocado-Sandwiches Sun, 31 Dec 2017 16:32:03 -0500 http://www.lindasrecipes.com//blog/2539/Black-Bean-and-Avocado-Sandwiches Today I took down all the Christmas decorations.  What a chore, but glad the house is back to normal.  We were supposed to say home tonight, but our neighbor invited us over for a drink and appetizers with other neighbors.  What she should have said was dinner.  I made these sandwiches for Jim and & I before going as I did not want to drink on an empty stomach.  I was not hungry and it was a strange dinner set up, so no one noticed that I was not eating.  

This is the first thing I have made out of this new WW cookbook that did not go well.  I think the bread was too small.  The sandwiches were hard for Jim to handle as he doesn’t bite with his front teeth.  We have three half servings left.  

Ingredients:

1 can black beans, rinsed and drained

2 T lemon juice

1 T EVOO

1 garlic clove, chopped

1 t cumin

1/4 t salt

1/2 avocado

8 slices of bread, toasted

1 (7 oz) jar, roasted red peppers, drained and thinly sliced

1 C baby spinach

1/2 small English cucumber, thinly sliced

Directions:

  1. Puree beans, lemon juice, oil, garlic, salt, and cumin in a food processor.
  2. Place avocado in small bowl and mash with a fork.
  3. Spread about 1/4 C bean mixture on each of 4 slices of toast. Top evenly with roasted peppers, spinach can cucumber.
  4. Spread avocado evenly on remaining 4 slices of toast and cover sandwiches.  
  5. Cut in half and serve at once.  
]]>
Today I took down all the Christmas decorations.  What a chore, but glad the house is back to normal.  We were supposed to say home tonight, but our neighbor invited us over for a drink and appetizers with other neighbors.  What she should have said was dinner.  I made these sandwiches for Jim and & I before going as I did not want to drink on an empty stomach.  I was not hungry and it was a strange dinner set up, so no one noticed that I was not eating.  

This is the first thing I have made out of this new WW cookbook that did not go well.  I think the bread was too small.  The sandwiches were hard for Jim to handle as he doesn’t bite with his front teeth.  We have three half servings left.  

Ingredients:

1 can black beans, rinsed and drained

2 T lemon juice

1 T EVOO

1 garlic clove, chopped

1 t cumin

1/4 t salt

1/2 avocado

8 slices of bread, toasted

1 (7 oz) jar, roasted red peppers, drained and thinly sliced

1 C baby spinach

1/2 small English cucumber, thinly sliced

Directions:

  1. Puree beans, lemon juice, oil, garlic, salt, and cumin in a food processor.
  2. Place avocado in small bowl and mash with a fork.
  3. Spread about 1/4 C bean mixture on each of 4 slices of toast. Top evenly with roasted peppers, spinach can cucumber.
  4. Spread avocado evenly on remaining 4 slices of toast and cover sandwiches.  
  5. Cut in half and serve at once.  
]]>
<![CDATA[Catfish and Vegetable Stir-fry]]> http://www.lindasrecipes.com//blog/2538/Catfish-and-Vegetable-Stirfry http://www.lindasrecipes.com//blog/2538/Catfish-and-Vegetable-Stirfry Fri, 29 Dec 2017 14:29:43 -0500 http://www.lindasrecipes.com//blog/2538/Catfish-and-Vegetable-Stirfry We were in northern IN over Christmas visiting family.  We got to experience 6” of snow and -4 degrees.  Here in Nashville I understand it was warm over Christmas however until today we came back to 20 degrees.  It felt like a heatwave to us.  Warming today and tomorrow, but back to chill tomorrow.  Upon arriving home I made good use of a Christmas present, corn and red pepper soup.  It in in a dry package.  Add chicken broth and cream at the end and we had a delicious soup.  We are looking forward to the other soup packet and a Chocolate mud cake from our friends the Hills in Seattle.  The next day we did did heroic shopping and I made the following delicious recipe from WW.  

Ingredients: 

1# catfish, cut in 1” pieces (Costco out of catfish so we used Cod)

1 T rice vinegar

2 t canola oil

3 garlic cloves, minced

1 T minced peeled fresh ginger

1/4 t red pepper flakes

1/2 small head Savoy cabbage, thinly sliced

3 C broccoli florets

2 carrots, thinly sliced diagonally

1 red bell pepper, thinly sliced

3/4 C chicken broth

3 T soy sauce

3 scallions, thinly sliced

2 T chopped fresh cilantro (I skipped)

Directions:

  1. Place catfish and vinegar in a medium bowl and toss to coat.  Set aside.
  2. Set large wok or skillet over medium-high heat until crop of water sizzles in a pan.  Add oil and swirl to coat pan. Add garlic ginger, and red pepper flakes and cook stirring constantly until fragrant, 10 seconds.  
  3. Add cabbage, broccoli, carrots, and bell pepper and stir-fry until vegetables begin to soften, 4 minutes.  
  4. Add broth and soy sauce and bring to boil.  
  5. Add catfish, cover, and cook, stirring occasionally, until catfish is just opaque throughout, 3 minutes.  
  6. Remove from heat and stir in scallions.
  7. Divide evenly among 4 plates and sprinkle with cilantro.  

Under the old system the total for 1/4 of this dish was 4 points.  The only thing that is in the recipe for points now is the canola oil.  2 t is 2 its.  Divide by 4 and you have a 1/2 pt. dinner that is very filling.  I also made rice.  Rice is 1 C equals 6 pt. Jim eats more rice than veggies.  I use 1/2 C, so that adds 3 its for a dinner that is truly stuffing.  In fact we have almost 1/2 leftover.  No cooking tonight.  

Later our neighbor dropped over with Coconut cake.  I had a bite, but truly souther desserts are too sweet for me.  Rather have bourbon on the rocks. 

Again I am a day behind in writing.  Looking forward to de-decorating the house.  the photo is my Grand-nephew Andrew and his new accordian.  

]]>
We were in northern IN over Christmas visiting family.  We got to experience 6” of snow and -4 degrees.  Here in Nashville I understand it was warm over Christmas however until today we came back to 20 degrees.  It felt like a heatwave to us.  Warming today and tomorrow, but back to chill tomorrow.  Upon arriving home I made good use of a Christmas present, corn and red pepper soup.  It in in a dry package.  Add chicken broth and cream at the end and we had a delicious soup.  We are looking forward to the other soup packet and a Chocolate mud cake from our friends the Hills in Seattle.  The next day we did did heroic shopping and I made the following delicious recipe from WW.  

Ingredients: 

1# catfish, cut in 1” pieces (Costco out of catfish so we used Cod)

1 T rice vinegar

2 t canola oil

3 garlic cloves, minced

1 T minced peeled fresh ginger

1/4 t red pepper flakes

1/2 small head Savoy cabbage, thinly sliced

3 C broccoli florets

2 carrots, thinly sliced diagonally

1 red bell pepper, thinly sliced

3/4 C chicken broth

3 T soy sauce

3 scallions, thinly sliced

2 T chopped fresh cilantro (I skipped)

Directions:

  1. Place catfish and vinegar in a medium bowl and toss to coat.  Set aside.
  2. Set large wok or skillet over medium-high heat until crop of water sizzles in a pan.  Add oil and swirl to coat pan. Add garlic ginger, and red pepper flakes and cook stirring constantly until fragrant, 10 seconds.  
  3. Add cabbage, broccoli, carrots, and bell pepper and stir-fry until vegetables begin to soften, 4 minutes.  
  4. Add broth and soy sauce and bring to boil.  
  5. Add catfish, cover, and cook, stirring occasionally, until catfish is just opaque throughout, 3 minutes.  
  6. Remove from heat and stir in scallions.
  7. Divide evenly among 4 plates and sprinkle with cilantro.  

Under the old system the total for 1/4 of this dish was 4 points.  The only thing that is in the recipe for points now is the canola oil.  2 t is 2 its.  Divide by 4 and you have a 1/2 pt. dinner that is very filling.  I also made rice.  Rice is 1 C equals 6 pt. Jim eats more rice than veggies.  I use 1/2 C, so that adds 3 its for a dinner that is truly stuffing.  In fact we have almost 1/2 leftover.  No cooking tonight.  

Later our neighbor dropped over with Coconut cake.  I had a bite, but truly souther desserts are too sweet for me.  Rather have bourbon on the rocks. 

Again I am a day behind in writing.  Looking forward to de-decorating the house.  the photo is my Grand-nephew Andrew and his new accordian.  

]]>
<![CDATA[Pasta with Crab and Pancetta]]> http://www.lindasrecipes.com//blog/2537/Pasta-with-Crab-and-Pancetta http://www.lindasrecipes.com//blog/2537/Pasta-with-Crab-and-Pancetta Fri, 22 Dec 2017 16:47:27 -0500 http://www.lindasrecipes.com//blog/2537/Pasta-with-Crab-and-Pancetta The day from hell.  Today all I had to do was update the addresses and send by email the remaining.  Jim does the labels as my MAC wants you to do it through contacts.  That means I have seven pages, single spaced addresses, that have to be reentered in contacts.  Jim has needed a new computer for ages.  Today it crashed, totally gone.  So I am talking to Seri and looking in help to see if there is any way I can make it work with words.  Spent most of my day just trying.  Well after giving up and sending the emails out, I found it was just a page of of labels needed.  I down loaded the templet from Avery and just retyped the labels needed.  I was exhausted and now it is dinner time.  Jim wanted to wait until later.  I didn’t want leftovers, but I relaxed for a couple hours and then made this delicious and easy dish from Fine Cooking.  It essentially is pasta carbonara with crab.  Crab and eggs are now free on WW.  Now we have two days of leftovers and we are leaving for the frozen north on Saturday.  

Ingredients:

Kosher salt

4 oz. Pancetta

4 large eggs

2 1/2 oz. grated parmesan, more for serving if desired

2 medium cloves of garlic

freshly ground black pepper

10 oz. dried fettuccine

12 oz. cooked lump crabmeat (the can from Costco is 14 oz.  I used the whole can.)

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Meanwhile, in a 12” skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 6-8 minutes.  Using a slotted spoon, transfer to a small bowl.  
  3. In a large bowl, whisk the eggs, cheese, garlic, half of the the zest, and 1 t. pepper.  
  4. Cook the pasta according to package directions for al dente.  Reserve 1/2 cup of pasta cooking water, then drain, immediately add the pasta, pancetta, and 1/4 C cookies water to the egg mixture, tossing to combine; gently toss in about 2/3 of the crabmeat and additional cooking water as needed.  
  5. Season to taste with salt and pepper.  Serve topped with the remaining crabmeat and zest.  Pass additional cheese at the table.  

I didn’t get this finished before so this is already late Friday.  I had trouble with emailing some of our friends, but spent another hour on the phone with aol and all is resolved. Thursday night we went to Bluegrass.  Spent some time with friends and then attended the Christmas show by our dance instructors.  There were some students in the show, but they were not good.  Dinner was OK.  The food there is still bad.   Leftovers tonight.  Have to finish packing for Jo and breakfast food for us. 

]]>
The day from hell.  Today all I had to do was update the addresses and send by email the remaining.  Jim does the labels as my MAC wants you to do it through contacts.  That means I have seven pages, single spaced addresses, that have to be reentered in contacts.  Jim has needed a new computer for ages.  Today it crashed, totally gone.  So I am talking to Seri and looking in help to see if there is any way I can make it work with words.  Spent most of my day just trying.  Well after giving up and sending the emails out, I found it was just a page of of labels needed.  I down loaded the templet from Avery and just retyped the labels needed.  I was exhausted and now it is dinner time.  Jim wanted to wait until later.  I didn’t want leftovers, but I relaxed for a couple hours and then made this delicious and easy dish from Fine Cooking.  It essentially is pasta carbonara with crab.  Crab and eggs are now free on WW.  Now we have two days of leftovers and we are leaving for the frozen north on Saturday.  

Ingredients:

Kosher salt

4 oz. Pancetta

4 large eggs

2 1/2 oz. grated parmesan, more for serving if desired

2 medium cloves of garlic

freshly ground black pepper

10 oz. dried fettuccine

12 oz. cooked lump crabmeat (the can from Costco is 14 oz.  I used the whole can.)

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Meanwhile, in a 12” skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 6-8 minutes.  Using a slotted spoon, transfer to a small bowl.  
  3. In a large bowl, whisk the eggs, cheese, garlic, half of the the zest, and 1 t. pepper.  
  4. Cook the pasta according to package directions for al dente.  Reserve 1/2 cup of pasta cooking water, then drain, immediately add the pasta, pancetta, and 1/4 C cookies water to the egg mixture, tossing to combine; gently toss in about 2/3 of the crabmeat and additional cooking water as needed.  
  5. Season to taste with salt and pepper.  Serve topped with the remaining crabmeat and zest.  Pass additional cheese at the table.  

I didn’t get this finished before so this is already late Friday.  I had trouble with emailing some of our friends, but spent another hour on the phone with aol and all is resolved. Thursday night we went to Bluegrass.  Spent some time with friends and then attended the Christmas show by our dance instructors.  There were some students in the show, but they were not good.  Dinner was OK.  The food there is still bad.   Leftovers tonight.  Have to finish packing for Jo and breakfast food for us. 

]]>
<![CDATA[Speedy Sausage, Tomato, and White Bean Soup]]> http://www.lindasrecipes.com//blog/2536/Speedy-Sausage-Tomato-and-White-Bean-Soup http://www.lindasrecipes.com//blog/2536/Speedy-Sausage-Tomato-and-White-Bean-Soup Wed, 20 Dec 2017 17:21:56 -0500 http://www.lindasrecipes.com//blog/2536/Speedy-Sausage-Tomato-and-White-Bean-Soup I went to my chiropractor in the am and then on to my meeting.  Supposed to rain cats and dogs tomorrow so I filled up my almost empty tank with gas before returning home.  Spent the day catching up on all that was shoved aside because of Christmas.  Then I inserted the photos into the Christmas letter and printed the ones that could not be e-mailed.  Jim went to a dance lesson at 4:00 PM and I fed Jo and made dinner.  Believe it or not that was a full day.  Dinner was very good.  It was from Fine Cooking and so easy to make.  I substituted Aidells turkey Italian for regular sausage.  It feeds 4 to 6.  We have a lot left over.  It is very filling.  

Ingredients:

2 T EVOO

1# Sweet Italian Sausage (either bulk or turkey Italian just sliced )

1 medium yellow onion, coarsely chopped

1 large carrot, coarsely chopped

1 medium russet potato, peeled and coarsely chopped 3 medium cloves garlic, coarsely chopped

1 T minced fresh rosemary

1 (15.5 oz.) can white beans, drained and rinsed

1 (14.5 oz.) can diced fire-roasted tomatoes

6 C unsalted chicken stock

2 oz. curly kale, tough stems removed and leaves coarsely chopped (about 2 C)

Kosher salt and freshly ground black pepper

Grated Parmigiano-reggiano

Crusty bread (optional)

Directions:

  1. In a 6 qt. Dutch oven or similar heavy duty pot, heat the oil over medium high heat.  Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes.  Transfer to a bowl.  
  2. Add the onion, carrot, and potato to the pot, lower the heat to medium, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.  
  3. Add the garlic, and rosemary, and cook, stirring, until fragrant, about 30 seconds.  
  4. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed.  
  5. Add the kale and reserved sausage, and simmer for 5 minutes.  
  6. Season to taste with salt and pepper.  
  7. Served sprinkled with the cheese and with crust bread, if you like.   
]]>
I went to my chiropractor in the am and then on to my meeting.  Supposed to rain cats and dogs tomorrow so I filled up my almost empty tank with gas before returning home.  Spent the day catching up on all that was shoved aside because of Christmas.  Then I inserted the photos into the Christmas letter and printed the ones that could not be e-mailed.  Jim went to a dance lesson at 4:00 PM and I fed Jo and made dinner.  Believe it or not that was a full day.  Dinner was very good.  It was from Fine Cooking and so easy to make.  I substituted Aidells turkey Italian for regular sausage.  It feeds 4 to 6.  We have a lot left over.  It is very filling.  

Ingredients:

2 T EVOO

1# Sweet Italian Sausage (either bulk or turkey Italian just sliced )

1 medium yellow onion, coarsely chopped

1 large carrot, coarsely chopped

1 medium russet potato, peeled and coarsely chopped 3 medium cloves garlic, coarsely chopped

1 T minced fresh rosemary

1 (15.5 oz.) can white beans, drained and rinsed

1 (14.5 oz.) can diced fire-roasted tomatoes

6 C unsalted chicken stock

2 oz. curly kale, tough stems removed and leaves coarsely chopped (about 2 C)

Kosher salt and freshly ground black pepper

Grated Parmigiano-reggiano

Crusty bread (optional)

Directions:

  1. In a 6 qt. Dutch oven or similar heavy duty pot, heat the oil over medium high heat.  Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes.  Transfer to a bowl.  
  2. Add the onion, carrot, and potato to the pot, lower the heat to medium, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.  
  3. Add the garlic, and rosemary, and cook, stirring, until fragrant, about 30 seconds.  
  4. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed.  
  5. Add the kale and reserved sausage, and simmer for 5 minutes.  
  6. Season to taste with salt and pepper.  
  7. Served sprinkled with the cheese and with crust bread, if you like.   
]]>
<![CDATA[Grilled Miso-Glazed Cod &Green Beans with Miso and Sesame Seeds]]> http://www.lindasrecipes.com//blog/2535/Grilled-MisoGlazed-Cod--and-Green-Beans-with-Miso-and-Sesame-Seeds http://www.lindasrecipes.com//blog/2535/Grilled-MisoGlazed-Cod--and-Green-Beans-with-Miso-and-Sesame-Seeds Tue, 19 Dec 2017 16:55:51 -0500 http://www.lindasrecipes.com//blog/2535/Grilled-MisoGlazed-Cod--and-Green-Beans-with-Miso-and-Sesame-Seeds Tonight for dinner we had a fish recipe from WW and green beans from Fine Cooking.  We loved the fish, but hated this green bean recipe.  In fact over have of them are now Jo’s.  Should have made the former green bean recipe.  It crossed my mind.  Baking them seem to make them hard and flavorless.  I like my beans a little softer.  If I can’t cut them with a knife, that is hard.  I served with rice.  The Santa duster I picked out when I was 11 years old at a christmas Village in Colorado.  The tree was given to me buy a friend.  I love looking at it.  

Ingredients:

3 T white miso

1 1/2T dark brown sugar

1 T sake

1 T mirin

3-4 cod fillets, skin removed

cooking spray

2 T julienned scallions

Directions:

  1. In a small bowl, whisk together miso, sugar, sake, and mirin; spread over cod.  Cover and refrigerate for at least 2 hours or up to 1 day. 
  2. Off heat, coat a grill pan with cooking spray.  Preheat to medium heat.
  3. Remove cod from marinade (reserve marinade); sear fish for 5-7 minutes per side.  Brush cod with remaining marinade half way through.  
  4. Serve garnished with scallions

These are the awful green beans

Ingredients:

1 T finely sliced scallions

2 t softened unsalted butter

1 t white miso

Salt and black pepper

1# green beans

1 T vegetable oil

Black sesame seeds

Directions:

  1. Position a rack in the center of the oven and heat to 475 degrees F.
  2. With a fork, mash the scallion, butter and miso with a pinch of pepper.  Refrigerate.  
  3. Meanwhile, toss green beans with oil on a large rimmed baking sheet.Season with salt and pepper and roast until tender and browned in spots, 12-14 minutes.
  4. Transfer to a serving bowl, add the miso butter, and toss well.
  5. Serve topped with sesame seeds.
]]>
Tonight for dinner we had a fish recipe from WW and green beans from Fine Cooking.  We loved the fish, but hated this green bean recipe.  In fact over have of them are now Jo’s.  Should have made the former green bean recipe.  It crossed my mind.  Baking them seem to make them hard and flavorless.  I like my beans a little softer.  If I can’t cut them with a knife, that is hard.  I served with rice.  The Santa duster I picked out when I was 11 years old at a christmas Village in Colorado.  The tree was given to me buy a friend.  I love looking at it.  

Ingredients:

3 T white miso

1 1/2T dark brown sugar

1 T sake

1 T mirin

3-4 cod fillets, skin removed

cooking spray

2 T julienned scallions

Directions:

  1. In a small bowl, whisk together miso, sugar, sake, and mirin; spread over cod.  Cover and refrigerate for at least 2 hours or up to 1 day. 
  2. Off heat, coat a grill pan with cooking spray.  Preheat to medium heat.
  3. Remove cod from marinade (reserve marinade); sear fish for 5-7 minutes per side.  Brush cod with remaining marinade half way through.  
  4. Serve garnished with scallions

These are the awful green beans

Ingredients:

1 T finely sliced scallions

2 t softened unsalted butter

1 t white miso

Salt and black pepper

1# green beans

1 T vegetable oil

Black sesame seeds

Directions:

  1. Position a rack in the center of the oven and heat to 475 degrees F.
  2. With a fork, mash the scallion, butter and miso with a pinch of pepper.  Refrigerate.  
  3. Meanwhile, toss green beans with oil on a large rimmed baking sheet.Season with salt and pepper and roast until tender and browned in spots, 12-14 minutes.
  4. Transfer to a serving bowl, add the miso butter, and toss well.
  5. Serve topped with sesame seeds.
]]>
<![CDATA[Favorite Oyster Stew]]> http://www.lindasrecipes.com//blog/2534/Favorite-Oyster-Stew http://www.lindasrecipes.com//blog/2534/Favorite-Oyster-Stew Mon, 18 Dec 2017 13:32:36 -0500 http://www.lindasrecipes.com//blog/2534/Favorite-Oyster-Stew What a fun day.  It started with brunch at Table 3.  We had a gift certificate for 6 that we bought at LBN last year.  We invited our friends to join us and Barbara and Connie both enjoyed the Eggs Benedict.  All 6 of us ordered them and Bloody Mary’s.  We all enjoyed our brunch.  After the girls came back here and we made Christmas wreaths from our extensive cork collection.  Mine, above, is now in the wine room.  The guys went to the car museum.  We weren’t quite done, so they drank beer and ate nuts in the living room while we finished up.  After for dinner, I had promised Jim oyster stew.  If you look up oyster stew on my blog it is the one marked Celery,Leek & Oyster Bisque’ February 4, 2012.  It is still the best tasting oyster stew I have ever had.  I reduced the water to two cups.  Also the leeks were gigantic so I just used 3.  Still could have used more oysters.  I made garlic bread also.  So if you are interested look it up by date or name.  

I has been a whirlwind of activity this week.  Saturday was the Wine Club Christmas party, Friday our neighbors invited us to dinner and we met the couple that lives across the street from us.  In between I made all those  candy, cookies, fruitcake, purchased all presents, decorated the house, and wrapped all presents.  Jim checked the tire pressure on the cars.  

]]>
What a fun day.  It started with brunch at Table 3.  We had a gift certificate for 6 that we bought at LBN last year.  We invited our friends to join us and Barbara and Connie both enjoyed the Eggs Benedict.  All 6 of us ordered them and Bloody Mary’s.  We all enjoyed our brunch.  After the girls came back here and we made Christmas wreaths from our extensive cork collection.  Mine, above, is now in the wine room.  The guys went to the car museum.  We weren’t quite done, so they drank beer and ate nuts in the living room while we finished up.  After for dinner, I had promised Jim oyster stew.  If you look up oyster stew on my blog it is the one marked Celery,Leek & Oyster Bisque’ February 4, 2012.  It is still the best tasting oyster stew I have ever had.  I reduced the water to two cups.  Also the leeks were gigantic so I just used 3.  Still could have used more oysters.  I made garlic bread also.  So if you are interested look it up by date or name.  

I has been a whirlwind of activity this week.  Saturday was the Wine Club Christmas party, Friday our neighbors invited us to dinner and we met the couple that lives across the street from us.  In between I made all those  candy, cookies, fruitcake, purchased all presents, decorated the house, and wrapped all presents.  Jim checked the tire pressure on the cars.  

]]>
<![CDATA[Chocolate Bark]]> http://www.lindasrecipes.com//blog/2532/Chocolate-Bark http://www.lindasrecipes.com//blog/2532/Chocolate-Bark Thu, 14 Dec 2017 16:24:51 -0500 http://www.lindasrecipes.com//blog/2532/Chocolate-Bark Again using Trisha Yearwood’s painted white chocolate bark recipe, I modified it to be other than her recipe.

Ingredients:

16 oz. dark chocolate chips

1/2 bag white candy melting wafers

1 C chopped pistachios

1/4 C chocolate nibs

Directions:

  1. Line a baking sheet with a silicone mat.
  2. Melt the dark chocolate chips.
  3. With a off-set spatula spread all the dark chocolate in a large rectangle.  Fill the mat.  
  4. Sprinkle with pistachios.
  5. Melt the white candy wafers. drizzle over the chocolate and swirl with a toothpick.  Sprinkle with more pistachios and chocolate nibs.  

The picture is before I break it up.  

 

I also made sugar cookies that I carefully stamped with a imprint of holly leaf and berries.  They spread on the sheet into square blobs.  So much for that idea.  I spread with blue icing and sprinkled with white sprinkles.  The end.  

]]>
Again using Trisha Yearwood’s painted white chocolate bark recipe, I modified it to be other than her recipe.

Ingredients:

16 oz. dark chocolate chips

1/2 bag white candy melting wafers

1 C chopped pistachios

1/4 C chocolate nibs

Directions:

  1. Line a baking sheet with a silicone mat.
  2. Melt the dark chocolate chips.
  3. With a off-set spatula spread all the dark chocolate in a large rectangle.  Fill the mat.  
  4. Sprinkle with pistachios.
  5. Melt the white candy wafers. drizzle over the chocolate and swirl with a toothpick.  Sprinkle with more pistachios and chocolate nibs.  

The picture is before I break it up.  

 

I also made sugar cookies that I carefully stamped with a imprint of holly leaf and berries.  They spread on the sheet into square blobs.  So much for that idea.  I spread with blue icing and sprinkled with white sprinkles.  The end.  

]]>
<![CDATA[Grilled Tuna Steaks with Black Sesame Seeds & Green beans with Truffle Oil, slat and Vinegar]]> http://www.lindasrecipes.com//blog/2533/Grilled-Tuna-Steaks-with-Black-Sesame-Seeds-and-Green-beans-with-Truffle-Oil-slat-and-Vinegar http://www.lindasrecipes.com//blog/2533/Grilled-Tuna-Steaks-with-Black-Sesame-Seeds-and-Green-beans-with-Truffle-Oil-slat-and-Vinegar Sat, 16 Dec 2017 15:57:57 -0500 http://www.lindasrecipes.com//blog/2533/Grilled-Tuna-Steaks-with-Black-Sesame-Seeds-and-Green-beans-with-Truffle-Oil-slat-and-Vinegar Tonight we actually cooked at home.  There was supposed to be a mailing for LBN today but the invites didn’t arrive.  We had tuna and the best green beans I have ever tasted.  The tuna recipe is on Food TV by Robin Miller.  I have never seen that show.  The green bean recipe is from Fine Cooking.

Ingredients:

cookies spray

4-5 oz. tuna steaks

Salt and coarsely ground black pepper

1/4 C honey mustard (I used curry mustard)

2 T blace sesame

Directions:

  1. Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high.
  2. Season tuna steaks all over with salt and black pepper.
  3. Brush mustard all over both sides of tuna steaks.  
  4. Press sesame seeds into both sides of tuna steaks.
  5. Grill 3-4 minutes per side

Ingredients:

1# green beans trimmed

2 T finely minced red onion (I used a small shallot and it was the perfect amount.)

4 t truffle vinegar

2T truffle oil

Flaky sea salt

Directions:

  1. Set a steamer basket in a large wide pot with about 2” of water, and bring to a boil over medium heat.  
  2. Add the green beans and cover.  Steam until tender, about 15 minutes.
  3. Using tongs to transfer the cooked beans to a shallow bowl, and add the onion.  
  4. sprinkle the the vinegar on top and toss well to coat.  
  5. Drizzle with the oil and season with 1/2 t salt.  
  6. Serve warm or at room temperature sprinkled with flaky sea salt.  

This recipe serves 6, but none were left.  Even Jo is coldand wants snuggled in for the night.

]]>
Tonight we actually cooked at home.  There was supposed to be a mailing for LBN today but the invites didn’t arrive.  We had tuna and the best green beans I have ever tasted.  The tuna recipe is on Food TV by Robin Miller.  I have never seen that show.  The green bean recipe is from Fine Cooking.

Ingredients:

cookies spray

4-5 oz. tuna steaks

Salt and coarsely ground black pepper

1/4 C honey mustard (I used curry mustard)

2 T blace sesame

Directions:

  1. Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high.
  2. Season tuna steaks all over with salt and black pepper.
  3. Brush mustard all over both sides of tuna steaks.  
  4. Press sesame seeds into both sides of tuna steaks.
  5. Grill 3-4 minutes per side

Ingredients:

1# green beans trimmed

2 T finely minced red onion (I used a small shallot and it was the perfect amount.)

4 t truffle vinegar

2T truffle oil

Flaky sea salt

Directions:

  1. Set a steamer basket in a large wide pot with about 2” of water, and bring to a boil over medium heat.  
  2. Add the green beans and cover.  Steam until tender, about 15 minutes.
  3. Using tongs to transfer the cooked beans to a shallow bowl, and add the onion.  
  4. sprinkle the the vinegar on top and toss well to coat.  
  5. Drizzle with the oil and season with 1/2 t salt.  
  6. Serve warm or at room temperature sprinkled with flaky sea salt.  

This recipe serves 6, but none were left.  Even Jo is coldand wants snuggled in for the night.

]]>
<![CDATA[Asian Chicken and Veggie Tortilla Wraps &Moroccan-Spiced Butternut Squash Bisque]]> http://www.lindasrecipes.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque http://www.lindasrecipes.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque Thu, 14 Dec 2017 15:47:25 -0500 http://www.lindasrecipes.com//blog/2531/Asian-Chicken-and-Veggie-Tortilla-Wraps--and-MoroccanSpiced-Butternut-Squash-Bisque After my day of baking, I made this for dinner.  Weight Watchers has changed up their ideas again and I think they are really on the right track now.  Many of my favorite recipes now track at a lessor amount of points and the soup I made tonight is zero points and delicious.  I added more chicken to this recipe, no extra points.  We also have a lot less points to use.  Monday we were invited by our Dance Club for dinner at Jimmy Kelly’s.  So we had this again as leftovers on Tuesday. 

Ingredients:

2 C packaged coleslaw (I used the entire package)

4 scallions thinly sliced 

1 C finely chopped cooked skinless chicken breast (I probably had 4 C of chicken.  I should have chopped it in the food processor to make it easier to roll the wraps.)

2T chopped dry roasted peanuts

2 T chopped fresh basil

2 T chopped fresh mint

4 t fresh lime

2 t Asian sesame oil

2 t reduced sodium soy sauce

2 (10”) burrito-style fat free flour tortillas warmed 

Directions:

  1. Spray a large skillet with nonstick spray and set over medium-high heat.  Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt.
  2. Add chicken and cook, stirring frequently , until heated through, about 3 minutes.  Remove from heat and stir in peanuts, basil and mint.  
  3. Meanwhile, stir together lime juice, sesame oil, and soy saucier a small bowl.  
  4. Spoon filing evenly onto tortillas.  Drizzle filling evenly onto tortillas. 
    Drizzle filling with lime juice mixture and roll up.  Cut wraps in half on slight diagonal.
  5. Serve at once.

The chicken is 4 WW pts. per serving.  It says serves 2 but as I doubled the recipe it actually made 5.  They and the following soup were beyond filling.

Ingredients:

3/4 t coconut oil

2 C diced onions

3 C diced carrots

1 t table salt

1T minced ginger

1 t minced garlic

1 T ground coriander

2 t ground cumin

1 t ground cinnamon

1 pinch cayenne pepper

8 C cubed butternut squash

4 C fat-free chicken broth (Used my own broth)

1 T orange juice

2 T chopped chives

Directions:

  1. Heat oil in a large soup pot over medium heat.  Add onions, carrots and salt.  Cook stirring frequently until vegetables are softened, 10 minutes.  
  2. Add ginger garlic, coriander, cumin, cinnamon, and cayenne; cook stirring constantly 1 minute.  
  3. Add squash and broth to pot.  
  4. Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, until squash is very soft.  30-35 minutes.  
  5. Puree soup in pot with an immersion blende, stir in OJ and garnish with chives.  
  6. Yield is 1 C per serving and it makes 8 servings.

Both were very good and filling. Jo is not happy about his new hat.

]]>
After my day of baking, I made this for dinner.  Weight Watchers has changed up their ideas again and I think they are really on the right track now.  Many of my favorite recipes now track at a lessor amount of points and the soup I made tonight is zero points and delicious.  I added more chicken to this recipe, no extra points.  We also have a lot less points to use.  Monday we were invited by our Dance Club for dinner at Jimmy Kelly’s.  So we had this again as leftovers on Tuesday. 

Ingredients:

2 C packaged coleslaw (I used the entire package)

4 scallions thinly sliced 

1 C finely chopped cooked skinless chicken breast (I probably had 4 C of chicken.  I should have chopped it in the food processor to make it easier to roll the wraps.)

2T chopped dry roasted peanuts

2 T chopped fresh basil

2 T chopped fresh mint

4 t fresh lime

2 t Asian sesame oil

2 t reduced sodium soy sauce

2 (10”) burrito-style fat free flour tortillas warmed 

Directions:

  1. Spray a large skillet with nonstick spray and set over medium-high heat.  Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt.
  2. Add chicken and cook, stirring frequently , until heated through, about 3 minutes.  Remove from heat and stir in peanuts, basil and mint.  
  3. Meanwhile, stir together lime juice, sesame oil, and soy saucier a small bowl.  
  4. Spoon filing evenly onto tortillas.  Drizzle filling evenly onto tortillas. 
    Drizzle filling with lime juice mixture and roll up.  Cut wraps in half on slight diagonal.
  5. Serve at once.

The chicken is 4 WW pts. per serving.  It says serves 2 but as I doubled the recipe it actually made 5.  They and the following soup were beyond filling.

Ingredients:

3/4 t coconut oil

2 C diced onions

3 C diced carrots

1 t table salt

1T minced ginger

1 t minced garlic

1 T ground coriander

2 t ground cumin

1 t ground cinnamon

1 pinch cayenne pepper

8 C cubed butternut squash

4 C fat-free chicken broth (Used my own broth)

1 T orange juice

2 T chopped chives

Directions:

  1. Heat oil in a large soup pot over medium heat.  Add onions, carrots and salt.  Cook stirring frequently until vegetables are softened, 10 minutes.  
  2. Add ginger garlic, coriander, cumin, cinnamon, and cayenne; cook stirring constantly 1 minute.  
  3. Add squash and broth to pot.  
  4. Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, until squash is very soft.  30-35 minutes.  
  5. Puree soup in pot with an immersion blende, stir in OJ and garnish with chives.  
  6. Yield is 1 C per serving and it makes 8 servings.

Both were very good and filling. Jo is not happy about his new hat.

]]>
<![CDATA[Mom's Fruitcake & White Chocolate Bark]]> http://www.lindasrecipes.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark http://www.lindasrecipes.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark Sun, 10 Dec 2017 18:14:33 -0500 http://www.lindasrecipes.com//blog/2530/Moms-Fruitcake-and-White-Chocolate-Bark Well, I am hardly getting to cook these days.  Wednesday we had leftovers as Jim had a meeting here of our Let’s Dance Club.  He is now the president.  Thursday his senior golf group had a dinner.  The food was surprisingly very good.  I had salmon on pea risotto.  It was delicious.  Friday I could have cooked but, I had been up early and toured the governor’s mansion and then had a great lunch with all the Newcomer’s at The Yellow Porch.  I had a yummy black bean burger with salad.  We went to our local Japanese restaurant before dance club.  I had edamame and cucumber rolls.  Jim had his shrimp tempura.  I also ordered 2 squid sushi.  I gave one to Jim and he gave me his tempera fried broccoli.  Jim danced his tango with Rachael.   

Last night was to be our University Club Christmas dance.  One hour before we were to leave, we got a call.  Vanderbuilt University had a wanter main break and they turned off the water in several buildings including our club.  So we met Barbara and Joel at Giovanni’s in Bell Mead for dinner.  I had a delicious grilled octopus as an appetizer followed by pillow soft gnocchi in a tomato sauce for dinner.  They had vanilla galletto with chocolate sauce and Jim had some choral ate cake.  

Speaking of Jim, he woke up with strep throat this AM.  He went to Vanderbuilt Clinic and had it confirmed.  He is on Penicillin.

After breakfast, I started my baking mission for the day.  I made my Mom’s fruit cake and chocolate bark.  I haven’t made it in years as in the east, they only had cut up little pieces of candied fruit in the markets.  You need whole cherries and whole pineapple for hers.  I walked in Publix and there was my dream red and green whole cherries and whole pineapple.  Yesterday I shopped for hours in two different Publix and Costco.  I started making the fruitcake and found out we were totally out of butter.  So back to the market this AM and we now have butter.  

Ingredients:

1# candied red and green cherries

1# candied pineapple cut in large pieces

1# pecan halves

1 1/2 C white raisins

1/8t baking powder

1/2 t cream of tarter

dash salt

6 eggs

1/4 # butter (1 stick)

1 C sugar

Directions:

  1. Preheat the oven to 225 degrees F.
  2. Sift the dry ingredients over the fruits and mix well.  
  3. Cream the butter with the sugar, beat in the eggs.  
  4. Mix the pecans in with the fruit and pour in the butter/egg mixture.  Mix throughly and divide into floured loaf pans.  Press down to release pockets of air as much as possible.  It will make 2 loaf pans or I made 4- (3 1/2” X 6”) loaves.   
  5. Bake at 225 d.F. for 2 1/2 hours. Turn out on a wire rack to cool.  

Next I tackled a chocolate candy recipe I saw on the Trish Yearwood show.  She used a lot of colors, I was going to use red and green, but they only had white or chocolate in Publix.  So I turned her recipe into white and dark chocolate bark with peppermint sprinkles.  Later I am going to turn it around again and Use dark chocolate chips with white melts with cocoa nibs and chopped pistachio.  I am going to type her recipe and you will get what I am doing.  

Ingredients:

1/2 C blue candy melting wafers

1/2 C pink candy melting wafers

1/2 C green candy melting wafers

1/2 C yellow candy melting wafers

1 12 oz. bag white chocolate chips

Directions:

  1. Special equipment a skewer or tooth pick
  2. Line a baking sheet with a silicone mat or parchment paper
  3. Add the 4 colors of candy melting wafers to separate microwave-safe bowls.  Microwave each bowl separately for 30 seconds. Stir and microwave for 30 seconds more or until just fluid.  (Microwave should be on 50% or defrost.  I highly recommend you melt over hot water.  White chocolate is tricky and can turn on you in a heartbeat.)
  4. Melt the white chocolate chips in a separate microwave-safe bowl at 70% power for about 1 minute.  If needed, microwaves at 70% in 10-second intervals until fluid.  
  5. Pour the white chocolate onto the silicone mat and spread thin white an off set spatula into a square or rectangle,
  6. Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of  the white chocolate.  Then, take a skewer and grab the color around to make swirls.  
  7. Refrigerate to set up, 1 hour.  
  8. Break the chocolate bark into pieces and serve.  Store in an airtight container.  
]]>
Well, I am hardly getting to cook these days.  Wednesday we had leftovers as Jim had a meeting here of our Let’s Dance Club.  He is now the president.  Thursday his senior golf group had a dinner.  The food was surprisingly very good.  I had salmon on pea risotto.  It was delicious.  Friday I could have cooked but, I had been up early and toured the governor’s mansion and then had a great lunch with all the Newcomer’s at The Yellow Porch.  I had a yummy black bean burger with salad.  We went to our local Japanese restaurant before dance club.  I had edamame and cucumber rolls.  Jim had his shrimp tempura.  I also ordered 2 squid sushi.  I gave one to Jim and he gave me his tempera fried broccoli.  Jim danced his tango with Rachael.   

Last night was to be our University Club Christmas dance.  One hour before we were to leave, we got a call.  Vanderbuilt University had a wanter main break and they turned off the water in several buildings including our club.  So we met Barbara and Joel at Giovanni’s in Bell Mead for dinner.  I had a delicious grilled octopus as an appetizer followed by pillow soft gnocchi in a tomato sauce for dinner.  They had vanilla galletto with chocolate sauce and Jim had some choral ate cake.  

Speaking of Jim, he woke up with strep throat this AM.  He went to Vanderbuilt Clinic and had it confirmed.  He is on Penicillin.

After breakfast, I started my baking mission for the day.  I made my Mom’s fruit cake and chocolate bark.  I haven’t made it in years as in the east, they only had cut up little pieces of candied fruit in the markets.  You need whole cherries and whole pineapple for hers.  I walked in Publix and there was my dream red and green whole cherries and whole pineapple.  Yesterday I shopped for hours in two different Publix and Costco.  I started making the fruitcake and found out we were totally out of butter.  So back to the market this AM and we now have butter.  

Ingredients:

1# candied red and green cherries

1# candied pineapple cut in large pieces

1# pecan halves

1 1/2 C white raisins

1/8t baking powder

1/2 t cream of tarter

dash salt

6 eggs

1/4 # butter (1 stick)

1 C sugar

Directions:

  1. Preheat the oven to 225 degrees F.
  2. Sift the dry ingredients over the fruits and mix well.  
  3. Cream the butter with the sugar, beat in the eggs.  
  4. Mix the pecans in with the fruit and pour in the butter/egg mixture.  Mix throughly and divide into floured loaf pans.  Press down to release pockets of air as much as possible.  It will make 2 loaf pans or I made 4- (3 1/2” X 6”) loaves.   
  5. Bake at 225 d.F. for 2 1/2 hours. Turn out on a wire rack to cool.  

Next I tackled a chocolate candy recipe I saw on the Trish Yearwood show.  She used a lot of colors, I was going to use red and green, but they only had white or chocolate in Publix.  So I turned her recipe into white and dark chocolate bark with peppermint sprinkles.  Later I am going to turn it around again and Use dark chocolate chips with white melts with cocoa nibs and chopped pistachio.  I am going to type her recipe and you will get what I am doing.  

Ingredients:

1/2 C blue candy melting wafers

1/2 C pink candy melting wafers

1/2 C green candy melting wafers

1/2 C yellow candy melting wafers

1 12 oz. bag white chocolate chips

Directions:

  1. Special equipment a skewer or tooth pick
  2. Line a baking sheet with a silicone mat or parchment paper
  3. Add the 4 colors of candy melting wafers to separate microwave-safe bowls.  Microwave each bowl separately for 30 seconds. Stir and microwave for 30 seconds more or until just fluid.  (Microwave should be on 50% or defrost.  I highly recommend you melt over hot water.  White chocolate is tricky and can turn on you in a heartbeat.)
  4. Melt the white chocolate chips in a separate microwave-safe bowl at 70% power for about 1 minute.  If needed, microwaves at 70% in 10-second intervals until fluid.  
  5. Pour the white chocolate onto the silicone mat and spread thin white an off set spatula into a square or rectangle,
  6. Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of  the white chocolate.  Then, take a skewer and grab the color around to make swirls.  
  7. Refrigerate to set up, 1 hour.  
  8. Break the chocolate bark into pieces and serve.  Store in an airtight container.  
]]>
<![CDATA[Chicken Bog]]> http://www.lindasrecipes.com//blog/2529/Chicken-Bog http://www.lindasrecipes.com//blog/2529/Chicken-Bog Thu, 7 Dec 2017 16:25:33 -0500 http://www.lindasrecipes.com//blog/2529/Chicken-Bog As promised we had leftover Monday and so Tuesday I had to cook again.  I had planned this meal to make with the leftover chicken, But Jim wanted to eat it as served Sunday.  So I used frozen chicken breast from Costco.  The recipe calls for rotisserie chicken, but this was easier.  During the Christmas season, easy is better.  

Ingredients:

2 T EVOO

1 C chopped yellow onion

1 C chopped carrots

2 t chopped garlic

1 1/2 C uncooked long-grain rice

1 t kosher salt

3/4 t pepper

4 C chicken stock

1 (4”) piece Parmesan cheese rind

4 C shredded boneless, skinless rotisserie chicken (1 whole)

3 T chopped fresh flat-leaf parsley

1 T fresh lemon juice

1 1/2 oz. parmesan cheese, shaved

Directions:

  1. heat oil in a Dutch oven over mediums-high.  Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add garlic, rice, salt and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.  
  2. Stir in stock, and add Parmesan rind, bring to a boil.  Reduce heat to low.  Cover and simmer until rice is just cooked through about 18 minutes.  
  3. Cook until chicken is heated through, about 5 minutes.  
  4. Stir in parsley and lemon juice just before serving and top with shaved Parmesan.

There is no way this serves just 4.  We ate it for 2 nights and we’ve decided that Jo will get the remaining leftovers.  

No need to cook tomorrow, lunch and dinner parties.  Lunch is at the Centennial Woman’s Club.  It is always a perfect menu.  They are very good cooks there.  Our wine club goes there for our Christmas party.  The evening party is Jim’s senior golf group at Temple Hills.  Club Corp can’t keep a good chef so we will see what is served tonight.  

]]>
As promised we had leftover Monday and so Tuesday I had to cook again.  I had planned this meal to make with the leftover chicken, But Jim wanted to eat it as served Sunday.  So I used frozen chicken breast from Costco.  The recipe calls for rotisserie chicken, but this was easier.  During the Christmas season, easy is better.  

Ingredients:

2 T EVOO

1 C chopped yellow onion

1 C chopped carrots

2 t chopped garlic

1 1/2 C uncooked long-grain rice

1 t kosher salt

3/4 t pepper

4 C chicken stock

1 (4”) piece Parmesan cheese rind

4 C shredded boneless, skinless rotisserie chicken (1 whole)

3 T chopped fresh flat-leaf parsley

1 T fresh lemon juice

1 1/2 oz. parmesan cheese, shaved

Directions:

  1. heat oil in a Dutch oven over mediums-high.  Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.  Add garlic, rice, salt and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.  
  2. Stir in stock, and add Parmesan rind, bring to a boil.  Reduce heat to low.  Cover and simmer until rice is just cooked through about 18 minutes.  
  3. Cook until chicken is heated through, about 5 minutes.  
  4. Stir in parsley and lemon juice just before serving and top with shaved Parmesan.

There is no way this serves just 4.  We ate it for 2 nights and we’ve decided that Jo will get the remaining leftovers.  

No need to cook tomorrow, lunch and dinner parties.  Lunch is at the Centennial Woman’s Club.  It is always a perfect menu.  They are very good cooks there.  Our wine club goes there for our Christmas party.  The evening party is Jim’s senior golf group at Temple Hills.  Club Corp can’t keep a good chef so we will see what is served tonight.  

]]>
<![CDATA[Chicken Cooked Under a Brick & Pear and Brussels Sprouts Hash with Crispy Bacon]]> http://www.lindasrecipes.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon http://www.lindasrecipes.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon Mon, 4 Dec 2017 17:45:06 -0500 http://www.lindasrecipes.com//blog/2528/Chicken-Cooked-Under-a-Brick-and-Pear-and-Brussels-Sprouts-Hash-with-Crispy-Bacon Saturday we went to two parties.  The first was my Newcomer Group.  We really aren’t new, it is just we have not lived in Nashville forever.  They had a lovely dinner.  Next we went to Jim’s cooked group party.  The coffee group has wine club members and and dance club members and many other interesting people.  And again wonderful food and drinks.  

Sunday I started right after breakfast with dinner.  I took time out to go to John and Tamera’s house for a Holiday Tea with the Democratic women.  I am now an official member of the Democratic Women of Tennessee.  

Breakfast was bacon and scrambled eggs with pepper, mushrooms and cheddar cheese.  

Time for chicken again.  I fixed the wonderful grilled chicken from Mario Batali, Italian Grill.  It says to refrigerate for 12 hours.  Mine got close to 8 and it was fine.  It serves 6 so again, I cut it in half.  We have enough of everything leftover for Monday night.  

I used a prepared rice dish called vegetable paella.  I wasn’t keen on it.  The Brussels sprout hash from Costco was also a winner.  

Il Galletto Al Mattone

Ingredients:

2 young chickens (about 3# each)

3 T fennel pollen or ground toasted fennel seeds

1/4 C sea salt or kosher slat

1 T freshly ground black pepper

1 T chopped fresh thyme

1/4 C EVOO

About 1/2 C chopped fresh Italian parsley

Lemon wedges for serving

Directions:

  1. Using kitchen shears or a sharp knife, cut down along both sides of the backbone of each chicken and remove it.  Turn the chickens king side up and press down hard on them with your palms to crack the breastbones and flatten them.  Remove the excess fat and pat the chicken dry with paper towels.  
  2. In a small bowl, mix together the fennel, salt, pepper and thyme.  Pat the mixture onto both sides of the chickens, coating them generously.  Wrap each one tightly in plastic wrap, place on a baking sheet or in a baking dish and refrigerate  for 12 hours.
  3. An hour before you are ready to grill, remove the chicken from the refrigerator.  
  4. Prepare a gas or charcoal grill for indirect grilling.  Wrap two clean bricks in a double thickness of heath-duty aluminum foil and place them on the hot par of the grill to preheat.
  5. Gently blot the chicken dry.  Rub the birds all over with the oil.  
  6. Using pot holders or oven mitts, move the bricks to the side of the grill.  Oil the grill rack, using a clean rag dipped in oil or a basting brush.  Place the chickens skin side down on the line midway between coals and no coals.  Place a brick on top of each chicken, cover the grill, and cook for 10 minutes.  Move the bricks to the side of the grill again, carefully lift up each chicken, making sure the at the skin doesn’t tear and place skin side up on the hot part of the grill.  Place the bricks on top again, cover the grill and cook for 15 minute, being careful to snuff any flare-ups with a squirt gun.  
  7. Remove the bricks, carefully turn the chicken over, and cook, still on the hot part of the grill, for 5 minutes more, or until the thickest part of the thigh registers 165 degrees F.  
  8. Transfer the chickens to a platter and let rest for 5-10 minutes.
  9. Sprinkle the chicken with parsley and serve with lemon wedges.  

While the chicken was grilling I made the Brussels sprouts.  Earlier I had fried the bacon pieces and cleaned and halved the sprouts.

Ingredients:

5 slices of thick-cut bacon, cut into 1/2” pieces

2# Brussels sprouts, trimmed and halved

2 T EVOO

Salt and ground black pepper

2 ripe Bartlett pears, large dice

3-4 sprigs of fresh thyme, leaves only, roughly chopped

Directions:

  1. Preheat the oven 375 degrees F.  
  2. Place bacon pieces in a sauce pan over medium heat.  Cook, stirring often, until most of the fat has been rendered out and bacon is beginning to get crispy. 
  3. Place sprouts on a sheet pan.  Pour bacon and fat from pan over the sprouts.  Drizzle with olive oil and sprinkle generously with salt and pepper.  Toss thoroughly to coat sprouts with seasoning.  Transfer to oven.  
  4. Bake has 22-24 minutes, stirring once during cooking.  Add diced pears and thyme leaves and toss together gently.  Return hash to oven for 4-5 minutes to warm pears through.  
  5. Serve immediately.  

The evening ended with a pumpkin pie I made earlier in the day.  Very good Sunday dinner.  

]]>
Saturday we went to two parties.  The first was my Newcomer Group.  We really aren’t new, it is just we have not lived in Nashville forever.  They had a lovely dinner.  Next we went to Jim’s cooked group party.  The coffee group has wine club members and and dance club members and many other interesting people.  And again wonderful food and drinks.  

Sunday I started right after breakfast with dinner.  I took time out to go to John and Tamera’s house for a Holiday Tea with the Democratic women.  I am now an official member of the Democratic Women of Tennessee.  

Breakfast was bacon and scrambled eggs with pepper, mushrooms and cheddar cheese.  

Time for chicken again.  I fixed the wonderful grilled chicken from Mario Batali, Italian Grill.  It says to refrigerate for 12 hours.  Mine got close to 8 and it was fine.  It serves 6 so again, I cut it in half.  We have enough of everything leftover for Monday night.  

I used a prepared rice dish called vegetable paella.  I wasn’t keen on it.  The Brussels sprout hash from Costco was also a winner.  

Il Galletto Al Mattone

Ingredients:

2 young chickens (about 3# each)

3 T fennel pollen or ground toasted fennel seeds

1/4 C sea salt or kosher slat

1 T freshly ground black pepper

1 T chopped fresh thyme

1/4 C EVOO

About 1/2 C chopped fresh Italian parsley

Lemon wedges for serving

Directions:

  1. Using kitchen shears or a sharp knife, cut down along both sides of the backbone of each chicken and remove it.  Turn the chickens king side up and press down hard on them with your palms to crack the breastbones and flatten them.  Remove the excess fat and pat the chicken dry with paper towels.  
  2. In a small bowl, mix together the fennel, salt, pepper and thyme.  Pat the mixture onto both sides of the chickens, coating them generously.  Wrap each one tightly in plastic wrap, place on a baking sheet or in a baking dish and refrigerate  for 12 hours.
  3. An hour before you are ready to grill, remove the chicken from the refrigerator.  
  4. Prepare a gas or charcoal grill for indirect grilling.  Wrap two clean bricks in a double thickness of heath-duty aluminum foil and place them on the hot par of the grill to preheat.
  5. Gently blot the chicken dry.  Rub the birds all over with the oil.  
  6. Using pot holders or oven mitts, move the bricks to the side of the grill.  Oil the grill rack, using a clean rag dipped in oil or a basting brush.  Place the chickens skin side down on the line midway between coals and no coals.  Place a brick on top of each chicken, cover the grill, and cook for 10 minutes.  Move the bricks to the side of the grill again, carefully lift up each chicken, making sure the at the skin doesn’t tear and place skin side up on the hot part of the grill.  Place the bricks on top again, cover the grill and cook for 15 minute, being careful to snuff any flare-ups with a squirt gun.  
  7. Remove the bricks, carefully turn the chicken over, and cook, still on the hot part of the grill, for 5 minutes more, or until the thickest part of the thigh registers 165 degrees F.  
  8. Transfer the chickens to a platter and let rest for 5-10 minutes.
  9. Sprinkle the chicken with parsley and serve with lemon wedges.  

While the chicken was grilling I made the Brussels sprouts.  Earlier I had fried the bacon pieces and cleaned and halved the sprouts.

Ingredients:

5 slices of thick-cut bacon, cut into 1/2” pieces

2# Brussels sprouts, trimmed and halved

2 T EVOO

Salt and ground black pepper

2 ripe Bartlett pears, large dice

3-4 sprigs of fresh thyme, leaves only, roughly chopped

Directions:

  1. Preheat the oven 375 degrees F.  
  2. Place bacon pieces in a sauce pan over medium heat.  Cook, stirring often, until most of the fat has been rendered out and bacon is beginning to get crispy. 
  3. Place sprouts on a sheet pan.  Pour bacon and fat from pan over the sprouts.  Drizzle with olive oil and sprinkle generously with salt and pepper.  Toss thoroughly to coat sprouts with seasoning.  Transfer to oven.  
  4. Bake has 22-24 minutes, stirring once during cooking.  Add diced pears and thyme leaves and toss together gently.  Return hash to oven for 4-5 minutes to warm pears through.  
  5. Serve immediately.  

The evening ended with a pumpkin pie I made earlier in the day.  Very good Sunday dinner.  

]]>
<![CDATA[Kung Pao Cod]]> http://www.lindasrecipes.com//blog/2527/Kung-Pao-Cod http://www.lindasrecipes.com//blog/2527/Kung-Pao-Cod Mon, 4 Dec 2017 16:47:17 -0500 http://www.lindasrecipes.com//blog/2527/Kung-Pao-Cod This is the best Chinese meal I have ever tasted.  My cod fell apart so I could not serve it as a slab topped with veggies and sauce, but it looked Like a Chinese meal and was just wonderful.  This meal was for 6.  As it was just Jim and I, I used 3 fillets.  I made the full amount of veggies and sauce.  It is also very easy.

Ingredients:

6 fillets of cod, or other fir fish about 2# total

1 T reduced sodium soy sauce

1 t cornstarch

2 t grapeseed oil

2 t sesame oil

8 cz. white mushrooms, sliced

1/2 C thinly sliced bell pepper (red orange or yellow preferred)

1/2 C unsalted peanuts

1/2 C chopped green onion

Sauce:

1/2 C reduced sodium soy sauce

2/3 C water

3 t rice wine vinegar

1 T brown sugar

1 T cornstarch

1 T grated fresh ginger

4 garlic cloves, minced

1/4-1/2 red pepper flakes

Directions:

  1. Heat a large nonstick saucepan on medium high heat.  
  2. On a cutting board or plate, drizzle the Tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel.  
  3. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess.  
  4. Place the oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.  
  5. meanwhile whisk all the sauce ingredients together in a small bowl and set aside.  
  6. Remove cod from heat and set aside on a warm plate.  
  7. Add the sesame oil, mushroom and sliced pepper to the pan and cook a minute or two until the vegetables begin to soften.  Add the peanuts and half of the green onion and cook another minute.  
  8. Pour all of the sauce ingredients from the bowl into the pan.  It will thicken almost immediately.  Stir and remove from heat.  
  9. Spoon the Kung Lao sauce over the fish to serve, and sprinkle with remaining green onions.  

I served this over rice.  We loved it. 

]]>
This is the best Chinese meal I have ever tasted.  My cod fell apart so I could not serve it as a slab topped with veggies and sauce, but it looked Like a Chinese meal and was just wonderful.  This meal was for 6.  As it was just Jim and I, I used 3 fillets.  I made the full amount of veggies and sauce.  It is also very easy.

Ingredients:

6 fillets of cod, or other fir fish about 2# total

1 T reduced sodium soy sauce

1 t cornstarch

2 t grapeseed oil

2 t sesame oil

8 cz. white mushrooms, sliced

1/2 C thinly sliced bell pepper (red orange or yellow preferred)

1/2 C unsalted peanuts

1/2 C chopped green onion

Sauce:

1/2 C reduced sodium soy sauce

2/3 C water

3 t rice wine vinegar

1 T brown sugar

1 T cornstarch

1 T grated fresh ginger

4 garlic cloves, minced

1/4-1/2 red pepper flakes

Directions:

  1. Heat a large nonstick saucepan on medium high heat.  
  2. On a cutting board or plate, drizzle the Tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel.  
  3. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess.  
  4. Place the oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.  
  5. meanwhile whisk all the sauce ingredients together in a small bowl and set aside.  
  6. Remove cod from heat and set aside on a warm plate.  
  7. Add the sesame oil, mushroom and sliced pepper to the pan and cook a minute or two until the vegetables begin to soften.  Add the peanuts and half of the green onion and cook another minute.  
  8. Pour all of the sauce ingredients from the bowl into the pan.  It will thicken almost immediately.  Stir and remove from heat.  
  9. Spoon the Kung Lao sauce over the fish to serve, and sprinkle with remaining green onions.  

I served this over rice.  We loved it. 

]]>
<![CDATA[Tuscan Sausage and Bean Stew]]> http://www.lindasrecipes.com//blog/2526/Tuscan-Sausage-and-Bean-Stew http://www.lindasrecipes.com//blog/2526/Tuscan-Sausage-and-Bean-Stew Fri, 1 Dec 2017 15:59:50 -0500 http://www.lindasrecipes.com//blog/2526/Tuscan-Sausage-and-Bean-Stew I scheduled to doctor appointments today, I thought very far apart.  The first was my eye doctor.  Nothing wrong, I thought, just the routine annual checkup.  Ends up my right eye is substantially failing.  Left eye stayed the same.  This resulted in a battery of tests to see if it was brain related.  So I was almost late for the skin doctor.  Here they decided that the medicine proscribed for all the itchy skin I have was not working and wanted to do a biopsy to ID whether it is an allergy or something else.  Meanwhile I have to change everything I wash with even laundry soap.  So in this busy season I have to go back in two weeks.  

The one good thing was this meal.  It is from the Dinner in a Rush WW cookbook.  Unbelievable amount of food for 6 points.  It serves 4.  There is a serving left.  With Jim eating, it is a miracle.  

Ingredients:

2 t EVOO

6 oz. fully cooked Italian-style chicken sausages, halved lengthwise and sliced (I used Aidells)

1 (10oz) package sliced mushrooms

1 small onion chopped

2 garlic cloves, minced

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can channeling beans, rinsed and drained

1 medium zucchini, halved lengthwise and sliced

2 t chopped fresh rosemary

1/4 t salt

2 C baby arugula

1/4 C grated parmesan

Directions:

  1. Heat oil in Dutch oven over medium-high heat.  Add sausages and cook stirring ofter, until lightly browned, about 3 minutes.  Transfer to a plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook stirring often, until vegetables are softened, about 3 minutes.  Add garlic and cook, stirring constantly until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salted bring to a boil.  Reduce the heat and simmer uncovered until vegetables are tender, about 2 minutes.  
  4. Remove from heat and stir in arugula wilted.  
  5. Ladle stew into 4 bowls and top evenly with Parmesan.  
]]>
I scheduled to doctor appointments today, I thought very far apart.  The first was my eye doctor.  Nothing wrong, I thought, just the routine annual checkup.  Ends up my right eye is substantially failing.  Left eye stayed the same.  This resulted in a battery of tests to see if it was brain related.  So I was almost late for the skin doctor.  Here they decided that the medicine proscribed for all the itchy skin I have was not working and wanted to do a biopsy to ID whether it is an allergy or something else.  Meanwhile I have to change everything I wash with even laundry soap.  So in this busy season I have to go back in two weeks.  

The one good thing was this meal.  It is from the Dinner in a Rush WW cookbook.  Unbelievable amount of food for 6 points.  It serves 4.  There is a serving left.  With Jim eating, it is a miracle.  

Ingredients:

2 t EVOO

6 oz. fully cooked Italian-style chicken sausages, halved lengthwise and sliced (I used Aidells)

1 (10oz) package sliced mushrooms

1 small onion chopped

2 garlic cloves, minced

2 (14 oz.) cans diced tomatoes

1 (15 oz.) can channeling beans, rinsed and drained

1 medium zucchini, halved lengthwise and sliced

2 t chopped fresh rosemary

1/4 t salt

2 C baby arugula

1/4 C grated parmesan

Directions:

  1. Heat oil in Dutch oven over medium-high heat.  Add sausages and cook stirring ofter, until lightly browned, about 3 minutes.  Transfer to a plate with slotted spoon.
  2. Add mushrooms and onion to pot and cook stirring often, until vegetables are softened, about 3 minutes.  Add garlic and cook, stirring constantly until fragrant, 30 seconds.
  3. Stir in reserved sausages, tomatoes, beans, zucchini, rosemary, and salted bring to a boil.  Reduce the heat and simmer uncovered until vegetables are tender, about 2 minutes.  
  4. Remove from heat and stir in arugula wilted.  
  5. Ladle stew into 4 bowls and top evenly with Parmesan.  
]]>
<![CDATA[Garlicky Greens, Roast Pork & White Bean Soup]]> http://www.lindasrecipes.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup http://www.lindasrecipes.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup Thu, 30 Nov 2017 19:20:22 -0500 http://www.lindasrecipes.com//blog/2525/Garlicky-Greens-Roast-Pork-and-White-Bean-Soup We let everything run out as much as possible before we go away.  We arrived home very late Monday.  Tuesday spent the day running and unpacking.  Barbara asked if we wanted to go out and of course I jumped on it.  We went to the Yellow Porch on Thompson Lane which is always wonderful.  I did get a list made up and finished doing the wash on Wednesday and also went to the grocery store.  Jim played golf.  

For Wednesday dinner I chose a soup from the WS Soup of the Day again.  This was very easy and super delicious.  Jim was horrified that I was using a pork tenderloin in a soup with vegetables, but loved the results.  

I did not add the pork to the soup until I was ready to serve.  I hate over cooked pork.  I also heated the pork to only140 and let it sit under an aluminum tent.  I had the soup on low for probably longer than the 10 minutes, but we were busy.  Remember do not cut and add the pork until you are ready to serve.  It serves 4-6 and I would say that is true.  Jim had 3 large servings and we have a lunch serving left over.  Also do not use bagged chopped kale.  They don’t remove the ribs, they just chop and you are not going to like the results.   

Ingredients:

1 small pork tenderloin (about 3/4 #) (I found the smallest and it was 1 1/4#)

4 T EVOO

7 cloves garlic, minced

Salt and pepper

1/2 yellow onion, chopped (Mine were really small so I used a whole one.)

1 bunch kale, ribs removed, leaves chopped

3 C chicken broth (I used my broth, It was probably 3 3/4C)

4 plum tomatoes, seeded and chopped

1 can cannellini or other white beans, drained.  

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the pork tenderloin on a baking sheet and drizzle with 2 T EVOO.  Rub about 2 cloves worth of garlic over the meat and season with salt and pepper.  
  3. Roast in the oven until the pork is cooked through and the thermometer inserted into the thickest part registers 140-150 F, about 25 minutes.  (The 25 minutes was spot on in my oven). Transfer to a cutting board, let rest, covered, for at least 10 minutes, then cut into small cubes.
  4. In a large heat pot, warm the remaining 2 T EVOO over medium-hug heat.  Add the remaining garlic and the onion and sauté until translucent cent, about 5 minutes.
  5. Add the late and sauté for 4 minutes. 
  6. Add the broth, tomatoes, beans and pork (NO) and stir to combine.
  7. Simmer over low heat for 10 minutes to blend the flavors.  Season with salt and pepper and serve.  

The photo is of me, brother, and cousin at a wonderful Italian dinner near her new house in Phoenix.  Sandy and Steve treated us.  They were over at Thanksgiving and then 2 night later  we went to their area in Phoenix.  So much fun to be with them.  We had a great time both days.  

]]>
We let everything run out as much as possible before we go away.  We arrived home very late Monday.  Tuesday spent the day running and unpacking.  Barbara asked if we wanted to go out and of course I jumped on it.  We went to the Yellow Porch on Thompson Lane which is always wonderful.  I did get a list made up and finished doing the wash on Wednesday and also went to the grocery store.  Jim played golf.  

For Wednesday dinner I chose a soup from the WS Soup of the Day again.  This was very easy and super delicious.  Jim was horrified that I was using a pork tenderloin in a soup with vegetables, but loved the results.  

I did not add the pork to the soup until I was ready to serve.  I hate over cooked pork.  I also heated the pork to only140 and let it sit under an aluminum tent.  I had the soup on low for probably longer than the 10 minutes, but we were busy.  Remember do not cut and add the pork until you are ready to serve.  It serves 4-6 and I would say that is true.  Jim had 3 large servings and we have a lunch serving left over.  Also do not use bagged chopped kale.  They don’t remove the ribs, they just chop and you are not going to like the results.   

Ingredients:

1 small pork tenderloin (about 3/4 #) (I found the smallest and it was 1 1/4#)

4 T EVOO

7 cloves garlic, minced

Salt and pepper

1/2 yellow onion, chopped (Mine were really small so I used a whole one.)

1 bunch kale, ribs removed, leaves chopped

3 C chicken broth (I used my broth, It was probably 3 3/4C)

4 plum tomatoes, seeded and chopped

1 can cannellini or other white beans, drained.  

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the pork tenderloin on a baking sheet and drizzle with 2 T EVOO.  Rub about 2 cloves worth of garlic over the meat and season with salt and pepper.  
  3. Roast in the oven until the pork is cooked through and the thermometer inserted into the thickest part registers 140-150 F, about 25 minutes.  (The 25 minutes was spot on in my oven). Transfer to a cutting board, let rest, covered, for at least 10 minutes, then cut into small cubes.
  4. In a large heat pot, warm the remaining 2 T EVOO over medium-hug heat.  Add the remaining garlic and the onion and sauté until translucent cent, about 5 minutes.
  5. Add the late and sauté for 4 minutes. 
  6. Add the broth, tomatoes, beans and pork (NO) and stir to combine.
  7. Simmer over low heat for 10 minutes to blend the flavors.  Season with salt and pepper and serve.  

The photo is of me, brother, and cousin at a wonderful Italian dinner near her new house in Phoenix.  Sandy and Steve treated us.  They were over at Thanksgiving and then 2 night later  we went to their area in Phoenix.  So much fun to be with them.  We had a great time both days.  

]]>
<![CDATA[Brie Stuffed Mushrooms]]> http://www.lindasrecipes.com//blog/2524/Brie-Stuffed-Mushrooms http://www.lindasrecipes.com//blog/2524/Brie-Stuffed-Mushrooms Fri, 1 Dec 2017 16:00:54 -0500 http://www.lindasrecipes.com//blog/2524/Brie-Stuffed-Mushrooms Thanksgiving was spent this year in AZ at my brother’s house.  We flew out on Monday.  Tuesday we went to the market and I made the pumpkin Pie. I first made this back in the winter when we had an ice storm from the Sarah Beth cookbook. It is in the blog. I have never used anything else.  We did the turkey on the grill and I used the same recipe as we did the last time I made Thanksgiving dinner, from Lidia's Family Table cookbook.  Everyone again loved the turkey and gravy.  I sent to AZ from Williams Sonoma cranberry sauce, focaccia stuffing and Sweet Potato Casserole with Streusel Topping.  Their recipe sweet potato recipe was more trouble than it was worth.  This stuffing wasn’t as good as the one on the outside of the focaccia box, but the sausage could be the culprit.  The variation on the box has chestnuts, mushrooms, and chestnuts.  This was only missing the mushrooms.    

So not much new this year.  I think I expermented for so many years as I just didn't find exactly what I liked.  The new was the sweet potato recipe.  I like plain baked and mashed with salt, butter and pepper, add some tiny marshmellows at Thanksgiving better.  And as I said the one on the back of the box is better.  

The appetizer was great, new and I will definately serve again.  

For appetizers we had the following along with nuts and olives.

Brie-stuffed Mushrooms

INGREDIENTS:

1# button mushrooms, cleaned and stems removed

4 slices of bacon

14 C chopped flat-leaf parsley

1 clove garlic, minced

3 green onions, sliced thinly

1 T dry Marsala (optional) Didn’t have.

1 wedge Brie cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Pop the wedge of cheese into the freezer while you prepare the mushrooms.  
  3. In a skillet,sauté the bacon until crisp and drain on paper towels, then crumble it into a bowl and set aside.
  4. Toss the mushrooms into the pan and give it a shake to coat evenly.  Cook for just a couple minutes, then remove them to a pie plate, open side up.
  5. Reduce the heat to low and add parsley, garlic and onions to the pan and sauté for just a couple of minutes.
  6. Stir in the Marsala, if using, and sauté until the liquid is evaporated, then add the mixture to the bacon bowl.  Toss to combine.
  7. Remove the Brie from the freezer and carefully cut away the rind.  Cut into cubes that fit into each mushroom.  (Can be made a few hours ahead to this point and held at room temperature.)
  8. When ready to serve, sprinkle the bacon mixture over the mushrooms.  
  9. Bake for 15 minutes until the cheese is melted but not bubbling.
  10. Let mushrooms cool for a few minutes before serving.  
The photo is the turkey as Bud was about to carve.

As usual we had a lot of leftovers.  We asked Sandy and Steve to take some on Thanksgiving.  The day after Thanksgiving our friend Regis, and his friend who lives in Phoenix, were able to get out of army training in AZ to come help with leftovers.  Regis is at Ft. Campbell, TN but sent to training in AZ for 2 months.  He took all the remaining leftovers back to the base for the guys who couldn’t get a pass or had no where to go.  

I made turkey carcus soup, at Buds request, with the bones and all leftover herbs and onions from cooking.  After we strained it I added noodles,  frozen peas and carrots and something new.  While swimming in their wonderful community pool, I heard another guy talking to a friend and he was talking about his wife’s turkey karcus soup.  She added black beans.  What a great idea so I did also.  Great addition.  I have to remember that.  


]]>
Thanksgiving was spent this year in AZ at my brother’s house.  We flew out on Monday.  Tuesday we went to the market and I made the pumpkin Pie. I first made this back in the winter when we had an ice storm from the Sarah Beth cookbook. It is in the blog. I have never used anything else.  We did the turkey on the grill and I used the same recipe as we did the last time I made Thanksgiving dinner, from Lidia's Family Table cookbook.  Everyone again loved the turkey and gravy.  I sent to AZ from Williams Sonoma cranberry sauce, focaccia stuffing and Sweet Potato Casserole with Streusel Topping.  Their recipe sweet potato recipe was more trouble than it was worth.  This stuffing wasn’t as good as the one on the outside of the focaccia box, but the sausage could be the culprit.  The variation on the box has chestnuts, mushrooms, and chestnuts.  This was only missing the mushrooms.    

So not much new this year.  I think I expermented for so many years as I just didn't find exactly what I liked.  The new was the sweet potato recipe.  I like plain baked and mashed with salt, butter and pepper, add some tiny marshmellows at Thanksgiving better.  And as I said the one on the back of the box is better.  

The appetizer was great, new and I will definately serve again.  

For appetizers we had the following along with nuts and olives.

Brie-stuffed Mushrooms

INGREDIENTS:

1# button mushrooms, cleaned and stems removed

4 slices of bacon

14 C chopped flat-leaf parsley

1 clove garlic, minced

3 green onions, sliced thinly

1 T dry Marsala (optional) Didn’t have.

1 wedge Brie cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Pop the wedge of cheese into the freezer while you prepare the mushrooms.  
  3. In a skillet,sauté the bacon until crisp and drain on paper towels, then crumble it into a bowl and set aside.
  4. Toss the mushrooms into the pan and give it a shake to coat evenly.  Cook for just a couple minutes, then remove them to a pie plate, open side up.
  5. Reduce the heat to low and add parsley, garlic and onions to the pan and sauté for just a couple of minutes.
  6. Stir in the Marsala, if using, and sauté until the liquid is evaporated, then add the mixture to the bacon bowl.  Toss to combine.
  7. Remove the Brie from the freezer and carefully cut away the rind.  Cut into cubes that fit into each mushroom.  (Can be made a few hours ahead to this point and held at room temperature.)
  8. When ready to serve, sprinkle the bacon mixture over the mushrooms.  
  9. Bake for 15 minutes until the cheese is melted but not bubbling.
  10. Let mushrooms cool for a few minutes before serving.  
The photo is the turkey as Bud was about to carve.

As usual we had a lot of leftovers.  We asked Sandy and Steve to take some on Thanksgiving.  The day after Thanksgiving our friend Regis, and his friend who lives in Phoenix, were able to get out of army training in AZ to come help with leftovers.  Regis is at Ft. Campbell, TN but sent to training in AZ for 2 months.  He took all the remaining leftovers back to the base for the guys who couldn’t get a pass or had no where to go.  

I made turkey carcus soup, at Buds request, with the bones and all leftover herbs and onions from cooking.  After we strained it I added noodles,  frozen peas and carrots and something new.  While swimming in their wonderful community pool, I heard another guy talking to a friend and he was talking about his wife’s turkey karcus soup.  She added black beans.  What a great idea so I did also.  Great addition.  I have to remember that.  


]]>
<![CDATA[Sweet Kale Salmon Salad]]> http://www.lindasrecipes.com//blog/2523/Sweet-Kale-Salmon-Salad http://www.lindasrecipes.com//blog/2523/Sweet-Kale-Salmon-Salad Fri, 17 Nov 2017 18:17:10 -0500 http://www.lindasrecipes.com//blog/2523/Sweet-Kale-Salmon-Salad Great easy meal from Costco Magazine.  Being a Costco recipe the package of Eat Smart Sweet Kale salad Kit you buy at Costco is twice the size that is available in the regular grocery stores. 

Ingredients:

1 (28 oz.)package Eat Smart Sweet Kale Salad Kit

12 oz. fresh salmon, cut into 4 (# oz) fillets (I have packaged frozen from Costco.)

1 t garlic powder

1 lemon, thinly sliced

1/2 t salt

1/4 t pepper

1/4 C EVOO

2 T apple cider vinegar

3/4 C grape tomatoes, halved (I cut up the container and added.)

1 ripe but firm avocado, diced

2 T crumbled goat cheese

Directions:

  1. Preheat broiler and position oven rack in top slot
  2. Remove 1 dressing packet from salad kit.  Place salmon fillets on a baking sheet and spread with dressing.  
  3. Sprinkle with garlic powder. Place 2 lemon slices on each fillet.  Sprinkle with salt and pepper.
  4. Broil salmon until desired doneness.  (We did 8 minutes.) Done is 145 degrees F.  
  5. In a small bowl, whisk remaining packet of dressing with EVOO and vinegar.  Place salad greens in large bowl, Add dressing and cranberry/pumpkin seeds, and toss well. 
  6. Stir in tomatoes and avocado.
  7. Divide salad among 4 dinner plates, and top with salmon fillets.  
  8. Sprinkle with goat cheese.
  9. Makes 4 servings.  

I added the goat cheese to the salad.  I would serve this to company.  It was really good and I thought filling.  Jim ate 2 servings and we have leftover salad.  This will go with the leftover bean soup Salt or Sunday.  We have a lot going on, so don’t expect any real cooking until Thanksgiving starts.  

]]>
Great easy meal from Costco Magazine.  Being a Costco recipe the package of Eat Smart Sweet Kale salad Kit you buy at Costco is twice the size that is available in the regular grocery stores. 

Ingredients:

1 (28 oz.)package Eat Smart Sweet Kale Salad Kit

12 oz. fresh salmon, cut into 4 (# oz) fillets (I have packaged frozen from Costco.)

1 t garlic powder

1 lemon, thinly sliced

1/2 t salt

1/4 t pepper

1/4 C EVOO

2 T apple cider vinegar

3/4 C grape tomatoes, halved (I cut up the container and added.)

1 ripe but firm avocado, diced

2 T crumbled goat cheese

Directions:

  1. Preheat broiler and position oven rack in top slot
  2. Remove 1 dressing packet from salad kit.  Place salmon fillets on a baking sheet and spread with dressing.  
  3. Sprinkle with garlic powder. Place 2 lemon slices on each fillet.  Sprinkle with salt and pepper.
  4. Broil salmon until desired doneness.  (We did 8 minutes.) Done is 145 degrees F.  
  5. In a small bowl, whisk remaining packet of dressing with EVOO and vinegar.  Place salad greens in large bowl, Add dressing and cranberry/pumpkin seeds, and toss well. 
  6. Stir in tomatoes and avocado.
  7. Divide salad among 4 dinner plates, and top with salmon fillets.  
  8. Sprinkle with goat cheese.
  9. Makes 4 servings.  

I added the goat cheese to the salad.  I would serve this to company.  It was really good and I thought filling.  Jim ate 2 servings and we have leftover salad.  This will go with the leftover bean soup Salt or Sunday.  We have a lot going on, so don’t expect any real cooking until Thanksgiving starts.  

]]>
<![CDATA[White Bean & Ham Soup with Corn Bread Croutons]]> http://www.lindasrecipes.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons http://www.lindasrecipes.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons Wed, 15 Nov 2017 13:44:05 -0500 http://www.lindasrecipes.com//blog/2522/White-Bean-and-Ham-Soup-with-Corn-Bread-Croutons I had jars of leftover dried beans from recipes over the years and I decided to get rid of them.  I put them together in a pot, soaked them over night and then cooked them for 3 hours on simmer.  Then I drained them and looked for a recipe.  I came upon this one in the WS Soup cookbook.  I am having in my world what is called a leisurely week.  Monday we got all the Guild books out.  Tuesday I only had 2 meetings, and tomorrow through Saturday, nothing scheduled.  Tomorrow I should get mailed some of the Thanks for joining the guild notes that I write to all new members.  So far I have gotten 16 new members from the wine and cheese event.  We have decided to have another one in February.  

Back to the beans.  I decided on the following recipe which I sort of followed.  It was good.  Jim like it.  There are 2 servings left, so I could do lunch or dinner Wednesday.  Jim is playing golf, has a 4:00 dance lesson, and then a wine club board meeting.  The president is serving dinner.  So I can do whatever I want tomorrow.  That will include a lot of sleeping as I don’t seem to be able to shake this cold and sore throat.  

Ingredients:

4 slices thick-cut bacon (I used regular)

1/2# cooked ham steak, cubed (I used the 1# package)

1T EVOO

1 small yellow onion (I used leftover frozen baby onions from the freezer)

3 cloves of garlic, minced

2 ribs of celery diced (used up a package)

2 C chicken broth (used 1 qt. of mine)

2 cans (15 oz.) white beans drained (I had more than 30 oz. of beans)

FOR THE CORN BREAD CROUTONS:

1 T unsalted butter

1 small loaf corn bread, cut into 1/2” cubes (I made a package of Jiffy corn bread.)

Directions:

  1. If you don’t buy the cornbread, start that first and get it baked.
  2. Set a large heavy pot over medium-high heat.  Add the bacon and cook until crispy, about 8 minutes.  Transfer to paper towels to drain.  Let cook, then crumble into bite-sized pieces.  Set aside in a bowl.  
  3. Add the ham to the pot and cook, stirring often, until browned, about 4 minutes.  Add the ham to the bowl.
  4. Add the oil, onion, garlic, and celery to the pot and sauté until the vegetables are soft, about 5 minutes.  
  5. Add the broth and beans and bring to a boil.  
]]>
I had jars of leftover dried beans from recipes over the years and I decided to get rid of them.  I put them together in a pot, soaked them over night and then cooked them for 3 hours on simmer.  Then I drained them and looked for a recipe.  I came upon this one in the WS Soup cookbook.  I am having in my world what is called a leisurely week.  Monday we got all the Guild books out.  Tuesday I only had 2 meetings, and tomorrow through Saturday, nothing scheduled.  Tomorrow I should get mailed some of the Thanks for joining the guild notes that I write to all new members.  So far I have gotten 16 new members from the wine and cheese event.  We have decided to have another one in February.  

Back to the beans.  I decided on the following recipe which I sort of followed.  It was good.  Jim like it.  There are 2 servings left, so I could do lunch or dinner Wednesday.  Jim is playing golf, has a 4:00 dance lesson, and then a wine club board meeting.  The president is serving dinner.  So I can do whatever I want tomorrow.  That will include a lot of sleeping as I don’t seem to be able to shake this cold and sore throat.  

Ingredients:

4 slices thick-cut bacon (I used regular)

1/2# cooked ham steak, cubed (I used the 1# package)

1T EVOO

1 small yellow onion (I used leftover frozen baby onions from the freezer)

3 cloves of garlic, minced

2 ribs of celery diced (used up a package)

2 C chicken broth (used 1 qt. of mine)

2 cans (15 oz.) white beans drained (I had more than 30 oz. of beans)

FOR THE CORN BREAD CROUTONS:

1 T unsalted butter

1 small loaf corn bread, cut into 1/2” cubes (I made a package of Jiffy corn bread.)

Directions:

  1. If you don’t buy the cornbread, start that first and get it baked.
  2. Set a large heavy pot over medium-high heat.  Add the bacon and cook until crispy, about 8 minutes.  Transfer to paper towels to drain.  Let cook, then crumble into bite-sized pieces.  Set aside in a bowl.  
  3. Add the ham to the pot and cook, stirring often, until browned, about 4 minutes.  Add the ham to the bowl.
  4. Add the oil, onion, garlic, and celery to the pot and sauté until the vegetables are soft, about 5 minutes.  
  5. Add the broth and beans and bring to a boil.  
]]>
<![CDATA[Sausage with Red Cabbage and Apples]]> http://www.lindasrecipes.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples http://www.lindasrecipes.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples Tue, 14 Nov 2017 17:28:09 -0500 http://www.lindasrecipes.com//blog/2521/Sausage-with-Red-Cabbage-and-Apples I got a "this is good" out of Jim on a vegetable!  I like cabbage.  When Jim worked and was out of town, my dinner was sometimes stir-fry cabbage.  We both like bratwurst, but don’t have it that often.   This comes from weeknight cooking in Fine Cooking magazine.  

Ingredients:

3 T EVOO

1 medium yellow onion, thinly sliced

Kosher salt

1 small head of red cabbage, thinly sliced (6 C)

1 large Granny Smith apple, peeled and chopped (I dod not like Granny Smith apples, like wine, don’t cook with what you won’t eat or drink!  I used a red apple and I did not peel it.)

4T unsalted butter

1/4 C lager-style beer

1/4 C currant jelly

1/4 C red wine vinegar

1/8 t ground cloves

Freshly ground black pepper

4 bratwurst

Mustard for serving.  

Directions:

  1. Heat 2T of the oil in a large skillet over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes.  
  2. Add cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.  
  3. Stir in the butter, beer, jelly, vinegar, cloves, and 1 t salt, and a couple of grinds of pepper.  
  4. Cover and cook until the cabbage is tender, about 10 minutes.  
  5. Meanwhile, heat the remaining 1T oil in a medium skillet over medium heat.  Add the sausages and cook, turning occasionally, until browned and heated through, 6-8 minutes.  
  6. Serve the cabbage with the sausages and some mustard on the side, if you like.  

I though a bite of sausage tasted better with a bite of cabbage rather than just with mustard.  

Turkeys were on our roof yesterday.  Sounded like a herd of elephants.  

]]>
I got a "this is good" out of Jim on a vegetable!  I like cabbage.  When Jim worked and was out of town, my dinner was sometimes stir-fry cabbage.  We both like bratwurst, but don’t have it that often.   This comes from weeknight cooking in Fine Cooking magazine.  

Ingredients:

3 T EVOO

1 medium yellow onion, thinly sliced

Kosher salt

1 small head of red cabbage, thinly sliced (6 C)

1 large Granny Smith apple, peeled and chopped (I dod not like Granny Smith apples, like wine, don’t cook with what you won’t eat or drink!  I used a red apple and I did not peel it.)

4T unsalted butter

1/4 C lager-style beer

1/4 C currant jelly

1/4 C red wine vinegar

1/8 t ground cloves

Freshly ground black pepper

4 bratwurst

Mustard for serving.  

Directions:

  1. Heat 2T of the oil in a large skillet over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes.  
  2. Add cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.  
  3. Stir in the butter, beer, jelly, vinegar, cloves, and 1 t salt, and a couple of grinds of pepper.  
  4. Cover and cook until the cabbage is tender, about 10 minutes.  
  5. Meanwhile, heat the remaining 1T oil in a medium skillet over medium heat.  Add the sausages and cook, turning occasionally, until browned and heated through, 6-8 minutes.  
  6. Serve the cabbage with the sausages and some mustard on the side, if you like.  

I though a bite of sausage tasted better with a bite of cabbage rather than just with mustard.  

Turkeys were on our roof yesterday.  Sounded like a herd of elephants.  

]]>
<![CDATA[Mussels with Fennel and Fregola]]> http://www.lindasrecipes.com//blog/2520/Mussels-with-Fennel-and-Fregola http://www.lindasrecipes.com//blog/2520/Mussels-with-Fennel-and-Fregola Mon, 13 Nov 2017 16:07:43 -0500 http://www.lindasrecipes.com//blog/2520/Mussels-with-Fennel-and-Fregola Well, I have been off cooking since Wednesday.  Thursday was the Patron Party dinner.  Friday we had a wonderful Thai dinner cooked by my friend’s son-in-law.  Saturday was the Let’s Dance Club.  Today is the Opera, Maria De Buenos Aires.   Very strange opera.  The singing does not relate to an off stage speaker who just recites poetry in Spanish.  The main part is the dancing.  Special Argentine Tango Dancers were brought in to  do this.  I talked to the artistic director after seeing it and he said there is no stage direction, so every one you see will be different.  It was written in Argentina by an Argentinian.  It has never been shown in south America as it is about God giving us free will and just stands by while we destroy our lives, and the cycle continues.  You would have to see it.  

When we came home, I made this fabulous dinner from Fine Cooking magazine.  

Ingredients:

1 C Israeli Couscous or fregola

Kosher Salt

1/4 C EVOO

2 cloves garlic, smashed and peeled

1# fennel bulb, trimmed, cored and sliced crosswise 1/4” thick

1# mussels, scrubbed and debarred

1/4# cured chorizo, cut into small dice

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/4 C chopped fresh flat leaf parsley

1 t finely grated orange zest

1/2 C fresh orange juice

2 T unsalted butter, cut into pieces

Directions:

  1. Cook the couscous in well-salted water according to package directions until barely al dente.  Drain well, toss with a drizzle of oil and set aside.
  2. Heat the oil in a 7 qt. Dutch oven or similar pot over medium heat.  Add the garlic and cook, stirring occasionally until soft and golden brown, 3-4 minutes.  Remove the garlic and set it aside.  
  3. Add the fennel season with 1/2 t salt and cook, stirring occasionally until tender, 12-15 minutes.  
  4. Increase the heat to medium high.  Add the mussels, chorizo, and pepper flakes.  Return the garlic to the pan and toss.  
  5. Ad the wine, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.  If some are not open, give them another 1-2 minutes.  Discard any unopened mussels.  
  6. Add the parsley, zest, juice and butter, and shake the pan to incorporate.  
  7. Add the couscous, cover, and remove from the heat for 1-2 minutes to warm the couscous.  
  8. Uncover, toss, and serve drizzled with EVOO and topped with additional parsley, if you like.  (I topped with fennel fronds.)

This says serves 4.  I would say it would if it was the pasta course (fregola) in a whole meal.  It did not fill Jim up.  

]]>
Well, I have been off cooking since Wednesday.  Thursday was the Patron Party dinner.  Friday we had a wonderful Thai dinner cooked by my friend’s son-in-law.  Saturday was the Let’s Dance Club.  Today is the Opera, Maria De Buenos Aires.   Very strange opera.  The singing does not relate to an off stage speaker who just recites poetry in Spanish.  The main part is the dancing.  Special Argentine Tango Dancers were brought in to  do this.  I talked to the artistic director after seeing it and he said there is no stage direction, so every one you see will be different.  It was written in Argentina by an Argentinian.  It has never been shown in south America as it is about God giving us free will and just stands by while we destroy our lives, and the cycle continues.  You would have to see it.  

When we came home, I made this fabulous dinner from Fine Cooking magazine.  

Ingredients:

1 C Israeli Couscous or fregola

Kosher Salt

1/4 C EVOO

2 cloves garlic, smashed and peeled

1# fennel bulb, trimmed, cored and sliced crosswise 1/4” thick

1# mussels, scrubbed and debarred

1/4# cured chorizo, cut into small dice

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/4 C chopped fresh flat leaf parsley

1 t finely grated orange zest

1/2 C fresh orange juice

2 T unsalted butter, cut into pieces

Directions:

  1. Cook the couscous in well-salted water according to package directions until barely al dente.  Drain well, toss with a drizzle of oil and set aside.
  2. Heat the oil in a 7 qt. Dutch oven or similar pot over medium heat.  Add the garlic and cook, stirring occasionally until soft and golden brown, 3-4 minutes.  Remove the garlic and set it aside.  
  3. Add the fennel season with 1/2 t salt and cook, stirring occasionally until tender, 12-15 minutes.  
  4. Increase the heat to medium high.  Add the mussels, chorizo, and pepper flakes.  Return the garlic to the pan and toss.  
  5. Ad the wine, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.  If some are not open, give them another 1-2 minutes.  Discard any unopened mussels.  
  6. Add the parsley, zest, juice and butter, and shake the pan to incorporate.  
  7. Add the couscous, cover, and remove from the heat for 1-2 minutes to warm the couscous.  
  8. Uncover, toss, and serve drizzled with EVOO and topped with additional parsley, if you like.  (I topped with fennel fronds.)

This says serves 4.  I would say it would if it was the pasta course (fregola) in a whole meal.  It did not fill Jim up.  

]]>
<![CDATA[Black Beans and Rice]]> http://www.lindasrecipes.com//blog/2519/Black-Beans-and-Rice http://www.lindasrecipes.com//blog/2519/Black-Beans-and-Rice Thu, 9 Nov 2017 16:01:35 -0500 http://www.lindasrecipes.com//blog/2519/Black-Beans-and-Rice Weight Watchers had a program on beans.  I like black bean burritos so I got out my Rick Bayless Mexican Everyday and looked at how to create the beans for that.  This led to another favorite of mine, beans and rice.  We had leftover soup from yesterday, so I warmed that up.  I made rice and proceeded to make a twist on his black bean recipe.  Instead of using chorizo sausage I used sardines in spring water.  I know you are saying I lost my mind, but it was very good and Jim just gobbled it up.  The sardines added salt without adding salt.  

Ingredients:

1 (15oz.) can black beans, drained

1 T bacon drippings

3 cloves garlic

1 onion chopped

1 can sardines in spring water

Broth or V8 to add liquid as needed

Salsa for serving

Rice for serving

Directions:

  1. Start the rice with what ever cooking method you like.  
  2. Put the bacon grease in a medium skillet to melt.  Add the chopped onion and garlic.  Cook 3-4 minutes.  
  3. Add the black beans.
  4. Stir in the sardines breaking them up.  Do not drain the sardines.  
  5. If it seems dry add a little broth or V8.  
  6. Serve over rice with Salsa on top.  

 

I am going to look into more Mexican cooking in this book.  I don’t know much about Mexican cooking.  I enjoy good Mexican restaurants usually labeled Fresh Mex.  We have one I like here in Nashville on Charlotte Ave. near us.  

]]>
Weight Watchers had a program on beans.  I like black bean burritos so I got out my Rick Bayless Mexican Everyday and looked at how to create the beans for that.  This led to another favorite of mine, beans and rice.  We had leftover soup from yesterday, so I warmed that up.  I made rice and proceeded to make a twist on his black bean recipe.  Instead of using chorizo sausage I used sardines in spring water.  I know you are saying I lost my mind, but it was very good and Jim just gobbled it up.  The sardines added salt without adding salt.  

Ingredients:

1 (15oz.) can black beans, drained

1 T bacon drippings

3 cloves garlic

1 onion chopped

1 can sardines in spring water

Broth or V8 to add liquid as needed

Salsa for serving

Rice for serving

Directions:

  1. Start the rice with what ever cooking method you like.  
  2. Put the bacon grease in a medium skillet to melt.  Add the chopped onion and garlic.  Cook 3-4 minutes.  
  3. Add the black beans.
  4. Stir in the sardines breaking them up.  Do not drain the sardines.  
  5. If it seems dry add a little broth or V8.  
  6. Serve over rice with Salsa on top.  

 

I am going to look into more Mexican cooking in this book.  I don’t know much about Mexican cooking.  I enjoy good Mexican restaurants usually labeled Fresh Mex.  We have one I like here in Nashville on Charlotte Ave. near us.  

]]>
<![CDATA[Squash Soup with Sage Brown Butter]]> http://www.lindasrecipes.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter http://www.lindasrecipes.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter Wed, 8 Nov 2017 13:08:47 -0500 http://www.lindasrecipes.com//blog/2518/Squash-Soup-with-Sage-Brown-Butter Still in that Soup cookbook.  The weather and me are still in lousy condition.  This was an easy soup to make and it was good.  It indeed could feed 4-6 and we have leftovers.  I also thawed my Mother’s BBQ and we had another soup and sandwich meal.  

Ingredients:

1 Butternut squash (2#) peeled and diced

3 T EVOO

Salt and pepper

@ T unsalted butter

1 yellow onion, chopped

2 garlic cloves, minced

4 C vegetable broth

For the Sage Brown Butter:

4 T unsalted butter

6 sage leaves

Heavy Cream for Garnish

Directions:

  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Toss the squash with oil and season with salt and pepper.  (I used 2 t salt and 1 1/2 t pepper.)
  3. Place on the prepared baking sheet and roast until tender, about 25 minutes.
  4. In a large heavy pot, melt the butter over medium-high heat.  Add the onion and garlic and sauce until translucent, about 5 minutes.  
  5. Add the roasted squash and broth and bring to a boil.  Reduce the heat to low and simmer for 20 minutes to blend the flavors.  Remove from the heat and let cool slightly.
  6. Use and immersion blender, and puree the soup.  Return to the pot and season with salt and pepper.  
  7. In making the sage brown butter, melt the butter in a small frying pan over low heat.  
  8. Add the sage leaves and cook until the butter begins to brown and the sage is very aromatic,3-4 minutes.  
  9. Serve the sop drizzled with the brown butt, 1-2 sage leaves and a swirl of cream, if desired.  
The photo is Jim's dinner at Buddakan in Philly.  Great place.  
]]>
Still in that Soup cookbook.  The weather and me are still in lousy condition.  This was an easy soup to make and it was good.  It indeed could feed 4-6 and we have leftovers.  I also thawed my Mother’s BBQ and we had another soup and sandwich meal.  

Ingredients:

1 Butternut squash (2#) peeled and diced

3 T EVOO

Salt and pepper

@ T unsalted butter

1 yellow onion, chopped

2 garlic cloves, minced

4 C vegetable broth

For the Sage Brown Butter:

4 T unsalted butter

6 sage leaves

Heavy Cream for Garnish

Directions:

  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Toss the squash with oil and season with salt and pepper.  (I used 2 t salt and 1 1/2 t pepper.)
  3. Place on the prepared baking sheet and roast until tender, about 25 minutes.
  4. In a large heavy pot, melt the butter over medium-high heat.  Add the onion and garlic and sauce until translucent, about 5 minutes.  
  5. Add the roasted squash and broth and bring to a boil.  Reduce the heat to low and simmer for 20 minutes to blend the flavors.  Remove from the heat and let cool slightly.
  6. Use and immersion blender, and puree the soup.  Return to the pot and season with salt and pepper.  
  7. In making the sage brown butter, melt the butter in a small frying pan over low heat.  
  8. Add the sage leaves and cook until the butter begins to brown and the sage is very aromatic,3-4 minutes.  
  9. Serve the sop drizzled with the brown butt, 1-2 sage leaves and a swirl of cream, if desired.  
The photo is Jim's dinner at Buddakan in Philly.  Great place.  
]]>
<![CDATA[Roasted Red Pepper & Tomato Soup]]> http://www.lindasrecipes.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup http://www.lindasrecipes.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup Tue, 7 Nov 2017 16:07:04 -0500 http://www.lindasrecipes.com//blog/2517/Roasted-Red-Pepper-and-Tomato-Soup Still using the Williams Sonoma Soup cookbook.  The weather here is miserable.  This recipe was very good, but there is no way it would serve 4-6 people unless in shot glasses.  I got the equivalent of 2 Campbell Soup servings from a can of their soup.  

I served this with baked mahi mahi.  It was a good compliment.  

Ingredients:

1
T unsalted butter

1 T EVOo

1/2 yellow onion chopped

2 garlic cloves, minced

2 red pepper, roasted, peeled, seeded and chopped (I used fresh peppers, chopped)

1 (15 oz) can diced tomatoes

2 T heavy cream

Salt and pepper

Directions:

  1. In a large heavy pot, melt the butter with the oil over medium-high heat.  Add the onion and garlic and cook until translucent, about 5 minutes.  
  2. Add the peppers, stir to coat, and cook for 3 minutes.  
  3. Add the tomatoes with their juices, bring to a boil, reduce the heat to low, and simmer, uncovered for 20 minutes to blend the flavors.  Remove from the heat and lest cool slightly.  
  4. Puree the soup in a blender.  
  5. Return to the pot, stir in the cream, and bring the soup just to a boil.  
  6. Remove from the heat , season with salt and pepper, and serve. 
]]>
Still using the Williams Sonoma Soup cookbook.  The weather here is miserable.  This recipe was very good, but there is no way it would serve 4-6 people unless in shot glasses.  I got the equivalent of 2 Campbell Soup servings from a can of their soup.  

I served this with baked mahi mahi.  It was a good compliment.  

Ingredients:

1
T unsalted butter

1 T EVOo

1/2 yellow onion chopped

2 garlic cloves, minced

2 red pepper, roasted, peeled, seeded and chopped (I used fresh peppers, chopped)

1 (15 oz) can diced tomatoes

2 T heavy cream

Salt and pepper

Directions:

  1. In a large heavy pot, melt the butter with the oil over medium-high heat.  Add the onion and garlic and cook until translucent, about 5 minutes.  
  2. Add the peppers, stir to coat, and cook for 3 minutes.  
  3. Add the tomatoes with their juices, bring to a boil, reduce the heat to low, and simmer, uncovered for 20 minutes to blend the flavors.  Remove from the heat and lest cool slightly.  
  4. Puree the soup in a blender.  
  5. Return to the pot, stir in the cream, and bring the soup just to a boil.  
  6. Remove from the heat , season with salt and pepper, and serve. 
]]>
<![CDATA[Slow Cooker Baby Back Ribs & French Potato Salad with White Wine and Tarragon]]> http://www.lindasrecipes.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon http://www.lindasrecipes.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon Sun, 5 Nov 2017 18:05:22 -0500 http://www.lindasrecipes.com//blog/2516/Slow-Cooker-Baby-Back-Ribs-and-French-Potato-Salad-with-White-Wine-and-Tarragon Saturday we did not have to go anywhere.  I am still in the throws of this disease, so I just rested and let Jo in and out.  In the meantime I caught up on things including Thanksgiving.  I am trying to clean out the freezer and we had portions of ribs leftover from summer events.  I found this no fuss recipe in allrecipes.com and used it.  It turned out great and may be a favorite from now on.  It couldn’t be easier.  

Ingredients:

3# baby back ribs, trimmed (I did not weigh mine)

salt and blace pepper to taste

1/2 C water, broth or beer (I used broth)

1/2 onion, sliced

1 clove garlic, minced

1 bottle barbecue sauce (I had Jack Daniel’s Hickory Brown Sugar in the refrigerator and used that.)

Directions:

  1. Season ribs with salt and pepper.
  2. Pour liquid into slow cooker.  Layer the ribs into the slow cooker.  Top the ribs with the onion and garlic.  
  3. Cook on High for 4 hours or low for 8 hours.  
  4. Preheat the oven to 375 degrees F.
  5. Transfer ribs to a baking sheet.  Discard onion and garlic,  Coat ribs with barbecue sauce.  
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10-15 minutes.  

We had cooked green beans in the freezer and I thawed and microwaved them.  Later in the afternoon, I pit together this potato salad from Fine Cooking magazine.

Ingredients:

1# fingerling potatoes

2 T dry white wine

1 T white wine vinegar

1 T minced shallot

1 1/2 t Dijon mustard

1 t minced garlic,

1.2 t kosher salt + more

black pepper

1/4 t granulated sugar

3 T EVOO

3 T scallions

2 t chives

1 t minced fresh tarragon

Directions:

  1. Put the fingerling potatoes in a pot of cold well-salted water.  Bring to a boil, and cook until tender, about 10 minutes.  Drain and transfer to a clean kitchen towel to dry.  
  2. In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic salt and sugar.  Whisk in 3 T EVOO; season to taste with black pepper.  
  3. Add the potatoes, toss gently, and let sit for 5 minutes.  
  4. Just before serving, stir in chives and tarragon.  

We liked the meal and had a wonderful Gainey Vineyard blended red wine.  We have leftover so we will be having that Sunday with the leftover soup and maybe even the leftover meatloaf.  

We have a matinee performance of An American in Paris Sunday.  Jim felt it was better I go to a play than swim in the pool with my disease.  The theater was freezing.  I was glad I took my suede cape.  The dancing was really good.  Singing and acting just OK.  We took Uber down and back.  Very comfortable.  

The photo is my nephew, his wife and son dressed for Halloween.  Jeremy and Andrew love Star Wars.  

]]>
Saturday we did not have to go anywhere.  I am still in the throws of this disease, so I just rested and let Jo in and out.  In the meantime I caught up on things including Thanksgiving.  I am trying to clean out the freezer and we had portions of ribs leftover from summer events.  I found this no fuss recipe in allrecipes.com and used it.  It turned out great and may be a favorite from now on.  It couldn’t be easier.  

Ingredients:

3# baby back ribs, trimmed (I did not weigh mine)

salt and blace pepper to taste

1/2 C water, broth or beer (I used broth)

1/2 onion, sliced

1 clove garlic, minced

1 bottle barbecue sauce (I had Jack Daniel’s Hickory Brown Sugar in the refrigerator and used that.)

Directions:

  1. Season ribs with salt and pepper.
  2. Pour liquid into slow cooker.  Layer the ribs into the slow cooker.  Top the ribs with the onion and garlic.  
  3. Cook on High for 4 hours or low for 8 hours.  
  4. Preheat the oven to 375 degrees F.
  5. Transfer ribs to a baking sheet.  Discard onion and garlic,  Coat ribs with barbecue sauce.  
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10-15 minutes.  

We had cooked green beans in the freezer and I thawed and microwaved them.  Later in the afternoon, I pit together this potato salad from Fine Cooking magazine.

Ingredients:

1# fingerling potatoes

2 T dry white wine

1 T white wine vinegar

1 T minced shallot

1 1/2 t Dijon mustard

1 t minced garlic,

1.2 t kosher salt + more

black pepper

1/4 t granulated sugar

3 T EVOO

3 T scallions

2 t chives

1 t minced fresh tarragon

Directions:

  1. Put the fingerling potatoes in a pot of cold well-salted water.  Bring to a boil, and cook until tender, about 10 minutes.  Drain and transfer to a clean kitchen towel to dry.  
  2. In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic salt and sugar.  Whisk in 3 T EVOO; season to taste with black pepper.  
  3. Add the potatoes, toss gently, and let sit for 5 minutes.  
  4. Just before serving, stir in chives and tarragon.  

We liked the meal and had a wonderful Gainey Vineyard blended red wine.  We have leftover so we will be having that Sunday with the leftover soup and maybe even the leftover meatloaf.  

We have a matinee performance of An American in Paris Sunday.  Jim felt it was better I go to a play than swim in the pool with my disease.  The theater was freezing.  I was glad I took my suede cape.  The dancing was really good.  Singing and acting just OK.  We took Uber down and back.  Very comfortable.  

The photo is my nephew, his wife and son dressed for Halloween.  Jeremy and Andrew love Star Wars.  

]]>
<![CDATA[Pumpkin-Gruyere Soup]]> http://www.lindasrecipes.com//blog/2515/PumpkinGruyere-Soup http://www.lindasrecipes.com//blog/2515/PumpkinGruyere-Soup Fri, 3 Nov 2017 16:46:00 -0500 http://www.lindasrecipes.com//blog/2515/PumpkinGruyere-Soup For the second night, I coughed all night.  Jim gave me TheraFlu for colds that am and I had been taking my leftover codine cough from the pneumonia and using the inhaler, but they were running low.  My lungs felt awful.  Today was the last session of studio time, but there was no reason to think I could paint. I also had an appointment with Southern Joint to talk again about my left knee.  I think I knew the answer before I went in.  My left knee will be replaced on February 14th.   Martha gave me another shot in the knee to hold me over.  I left there and went straight to Vanderbilt walk-in clinic.  They did a lung x-ray and found the lower left to be cloudy and decided to treat it like pneumonia do to my history.  I got more cough syrup and new inhaler and amoxiciln.  I was supposed to be woken up in time to go to a town hall meeting on public transportation, but Jim who only carries his new phone for fun, did not look for messages after his dance lesson so drove home and drove back to the where he was to pick up my medicine.  So he did not arrive home until time to leave.  He went alone.  I did not have time to get dressed.  I was so mad, I could not fall back asleep so I made this soup for dinner.  It was ok, but a little dull.  I added about 1/2 T salt and 2 t pepper to give it some punch.  Probably more like a 1/4 t of nutmeg.   We grilled salmon burgers and had a soup and sandwich dinner.  This recipe is from Soup of the Day by Williams Sonoma.  I based this on using up the rest of the pumpkin from the the pull-apart bread and I also have pumpkin that I baked last year in the freezer.

Ingredients: 

2 T unsalted butter

1 shallot, minced

2 cloves, minced

1/4# Gruyere, cheese, finely grated

2 (15 oz.)cans pumpkin puree  (I used 30 oz. pumpkin)

Pinch of grated nutmeg (I used more)

2 C chicken broth (I used my canned broth)

2 T heavy cream

Salt and freshly ground black pepper

Directions:

  1. In a large, heavy pot, melt the butter over medium-high heat.  Add the shallot and garlic and cook until very soft, 3-4 minutes.  Add half the Gruyere and stir until the cheese begins to melt.  
  2. Add the pumpkin, nutmeg, and broth, stir, and bring to a boil.  
  3. Reduce the heat to low and simmer for 15 minutes.  
  4. Stir in the cream.  
  5. Season with salt and pepper, top with remaining cheese and serve.  

Jo stayed with Barbara and Joel during vacation.  They live in a neighborhood with lots of children.  They dressed Jo up to greet the children.  She said he sat very calmly and let them all pet him.  

]]>
For the second night, I coughed all night.  Jim gave me TheraFlu for colds that am and I had been taking my leftover codine cough from the pneumonia and using the inhaler, but they were running low.  My lungs felt awful.  Today was the last session of studio time, but there was no reason to think I could paint. I also had an appointment with Southern Joint to talk again about my left knee.  I think I knew the answer before I went in.  My left knee will be replaced on February 14th.   Martha gave me another shot in the knee to hold me over.  I left there and went straight to Vanderbilt walk-in clinic.  They did a lung x-ray and found the lower left to be cloudy and decided to treat it like pneumonia do to my history.  I got more cough syrup and new inhaler and amoxiciln.  I was supposed to be woken up in time to go to a town hall meeting on public transportation, but Jim who only carries his new phone for fun, did not look for messages after his dance lesson so drove home and drove back to the where he was to pick up my medicine.  So he did not arrive home until time to leave.  He went alone.  I did not have time to get dressed.  I was so mad, I could not fall back asleep so I made this soup for dinner.  It was ok, but a little dull.  I added about 1/2 T salt and 2 t pepper to give it some punch.  Probably more like a 1/4 t of nutmeg.   We grilled salmon burgers and had a soup and sandwich dinner.  This recipe is from Soup of the Day by Williams Sonoma.  I based this on using up the rest of the pumpkin from the the pull-apart bread and I also have pumpkin that I baked last year in the freezer.

Ingredients: 

2 T unsalted butter

1 shallot, minced

2 cloves, minced

1/4# Gruyere, cheese, finely grated

2 (15 oz.)cans pumpkin puree  (I used 30 oz. pumpkin)

Pinch of grated nutmeg (I used more)

2 C chicken broth (I used my canned broth)

2 T heavy cream

Salt and freshly ground black pepper

Directions:

  1. In a large, heavy pot, melt the butter over medium-high heat.  Add the shallot and garlic and cook until very soft, 3-4 minutes.  Add half the Gruyere and stir until the cheese begins to melt.  
  2. Add the pumpkin, nutmeg, and broth, stir, and bring to a boil.  
  3. Reduce the heat to low and simmer for 15 minutes.  
  4. Stir in the cream.  
  5. Season with salt and pepper, top with remaining cheese and serve.  

Jo stayed with Barbara and Joel during vacation.  They live in a neighborhood with lots of children.  They dressed Jo up to greet the children.  She said he sat very calmly and let them all pet him.  

]]>
<![CDATA[Pumpkin Spice Pull Apart Bread]]> http://www.lindasrecipes.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread http://www.lindasrecipes.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread Fri, 3 Nov 2017 15:33:17 -0500 http://www.lindasrecipes.com//blog/2512/Pumpkin-Spice-Pull-Apart-Bread Our plane arrived on time and I had to make my breakfast bread for the Guild meeting the next morning and dinner for the evening.  Dinner was easy, I had Costco’s lobster bisque in the refrigerator and tiny lobster, also from Costco in the freezer.   Mixed together and heated.  Dinner is served.

I found this recipe in Indiana, reading the paper, I think.  for some reason it had to be printed, not cut from the paper.  

Ingredients:

1/4 C sugar

1 1/4 t pumpkin pie spice

2 cans refrigerated biscuits

3/4 C canned pumpkin

For the topping:

1/2 C powdered sugar

2-3 t milk

1 t vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F.  Prepare loaf pan with nonstick spray.
  2. Mix together sugar and 1 t of the pumpkin pie spice in a small bowl.  Add the pumpkin and mix well.
  3. Separate dough into individual biscuits.  Flatten out biscuits, then spread about 1 T pumpkin pie mix on top of each. Continue layering until you have 4 piles of 5 biscuits.  
  4. Stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.  (In other words, don’t put the pumpkin mixture on the 5th biscuit, but double on the fourth.)
  5. Bake 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown.  
  6. Cool in pan 10 minutes, then turn loaf out of the pan onto a plate or cutting board to serve.  
  7. To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice (1/4 t) in a small bowl.  
  8. Drizzle evenly over the warm loaf, then serve immediately.  Enjoy!

I made 2 Halloween night after the dinner.  I covered in parchment paper on the serving tray and then wrapped in plastic wrap.  Pulled apart some of them when I put out the platter.  

The one problem I find with these recipes is that Jim says he can only find Grands in the refrigerator section.  You need the regular ones.  I split one of each grands in my stack it get 4 rows of 5 biscuits.  They are also wider, so it was troublesome to get the 4 rows in the pan.  

It was very good.  A lot went and 3 of us split the rest to bring home to husbands.  I would like to make this again and experiment how to get it in the pan.  Audrey and I want together on this breakfast and she brought the best fruit pudding dish I have ever tasted.  She said it was vanilla pudding, mixed with Tang.  You add canned mixed fruit, minus the liquid and she cuts up bananas also.  She gave me a large cup full to bring to Jim.  He who would rater die than eat fruits or veggies ate the whole big glass for lunch!  She also made a wonderful bean spread with crackers.  It was a lovely spread for the Guild.   

The photo is Jim and Dick in the Constitution museum museum with George Washington.  Each claim to be 6’ 2”.  They are standing with GW who was 6’ 1”.  

]]>
Our plane arrived on time and I had to make my breakfast bread for the Guild meeting the next morning and dinner for the evening.  Dinner was easy, I had Costco’s lobster bisque in the refrigerator and tiny lobster, also from Costco in the freezer.   Mixed together and heated.  Dinner is served.

I found this recipe in Indiana, reading the paper, I think.  for some reason it had to be printed, not cut from the paper.  

Ingredients:

1/4 C sugar

1 1/4 t pumpkin pie spice

2 cans refrigerated biscuits

3/4 C canned pumpkin

For the topping:

1/2 C powdered sugar

2-3 t milk

1 t vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F.  Prepare loaf pan with nonstick spray.
  2. Mix together sugar and 1 t of the pumpkin pie spice in a small bowl.  Add the pumpkin and mix well.
  3. Separate dough into individual biscuits.  Flatten out biscuits, then spread about 1 T pumpkin pie mix on top of each. Continue layering until you have 4 piles of 5 biscuits.  
  4. Stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.  (In other words, don’t put the pumpkin mixture on the 5th biscuit, but double on the fourth.)
  5. Bake 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown.  
  6. Cool in pan 10 minutes, then turn loaf out of the pan onto a plate or cutting board to serve.  
  7. To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice (1/4 t) in a small bowl.  
  8. Drizzle evenly over the warm loaf, then serve immediately.  Enjoy!

I made 2 Halloween night after the dinner.  I covered in parchment paper on the serving tray and then wrapped in plastic wrap.  Pulled apart some of them when I put out the platter.  

The one problem I find with these recipes is that Jim says he can only find Grands in the refrigerator section.  You need the regular ones.  I split one of each grands in my stack it get 4 rows of 5 biscuits.  They are also wider, so it was troublesome to get the 4 rows in the pan.  

It was very good.  A lot went and 3 of us split the rest to bring home to husbands.  I would like to make this again and experiment how to get it in the pan.  Audrey and I want together on this breakfast and she brought the best fruit pudding dish I have ever tasted.  She said it was vanilla pudding, mixed with Tang.  You add canned mixed fruit, minus the liquid and she cuts up bananas also.  She gave me a large cup full to bring to Jim.  He who would rater die than eat fruits or veggies ate the whole big glass for lunch!  She also made a wonderful bean spread with crackers.  It was a lovely spread for the Guild.   

The photo is Jim and Dick in the Constitution museum museum with George Washington.  Each claim to be 6’ 2”.  They are standing with GW who was 6’ 1”.  

]]>
<![CDATA[Mini Meatloaves Wrapped in Bacon]]> http://www.lindasrecipes.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon http://www.lindasrecipes.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon Fri, 3 Nov 2017 16:04:46 -0500 http://www.lindasrecipes.com//blog/2514/Mini-Meatloaves-Wrapped-in-Bacon The problem with going somewhere is I always come home sick.  This illness can be traced back to Emma Clare, an 11 month old petri dish.  She gave it to Grandpa and grandpa gave it to me.  But Wednesday at the Guild meeting 75% of the people were ill with the same thing.  This disease seems to go to your least line of resistance.  Most it goes to sinus, mine went straight to my lungs.  After the Guild meeting I came home and napped.  I canceled going to a dance lesson, but could not skip my hair appointment.  After hair appointment, I made the following dinner and went straight back to bed.  It comes from Fine Cooking magazine.  I served it with Idahoan mashed potatoes and cooked asparagus in the freezer.  I buy green beans and asparagus from Costco.  I cook up the whole amount and put the leftovers in the freezer for another day.  I think this is the best meatloaf I have ever made and it was so simple.  You don’t have to make 4, you could do one big loaf, but it will require a longer cooking time.  

Ingredients:

8 slices of bacon

1/2 C coarsely chopped onion

1/3 C fresh flat-leaf parsley loaves

1 medium clove garlic

1/2 C dry bread crumbs, such as panel

1 large egg

3 T ketchup, more as needed

1/2 t Worcestershire sauce

Kosher salt and black pepper

1# ground beef, preferably 85% lean

Cooking spray

Barbecue sauce (optional)

Directions: 

  1. Position a rack in the center of the oven and heat to 400 degrees F.  
  2. Line a large rimmed baking sheet with parchment.  Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes.  Transfer to a paper-towel lined plate to cool.  
  3. Pulse the onion, parsley, and garlic in a food processor until chopped, 4-5 pulses.  
  4. Add egg, ketchup, Worcestershire, 1/2 t salt, and 1/4 t pepper.  Pulse 3-4 times to blend.  Transfer to a mixing bowl , add the ground beef, and mix until well combined.  
  5. Lightly spray four mini loaf pans or 6 oz. ramekins with cooking spray.  Cross 2 slices of bacon in each pan, pressing the bacon along the bottom and uptake sides.  Let excess hang over for now.  
  6. Divide the meatloaf mixture among the pans, gently packing it in.  fold the excess bacon over the meatloaf.  (See note below.)
  7. Bake until cooked through (165 degrees F.), about 30 minutes.  
  8. Remove from the pan and transfer to a cooling rack.  If you like, combine an equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.  (I brushed before, I think that is better.) 
]]>
The problem with going somewhere is I always come home sick.  This illness can be traced back to Emma Clare, an 11 month old petri dish.  She gave it to Grandpa and grandpa gave it to me.  But Wednesday at the Guild meeting 75% of the people were ill with the same thing.  This disease seems to go to your least line of resistance.  Most it goes to sinus, mine went straight to my lungs.  After the Guild meeting I came home and napped.  I canceled going to a dance lesson, but could not skip my hair appointment.  After hair appointment, I made the following dinner and went straight back to bed.  It comes from Fine Cooking magazine.  I served it with Idahoan mashed potatoes and cooked asparagus in the freezer.  I buy green beans and asparagus from Costco.  I cook up the whole amount and put the leftovers in the freezer for another day.  I think this is the best meatloaf I have ever made and it was so simple.  You don’t have to make 4, you could do one big loaf, but it will require a longer cooking time.  

Ingredients:

8 slices of bacon

1/2 C coarsely chopped onion

1/3 C fresh flat-leaf parsley loaves

1 medium clove garlic

1/2 C dry bread crumbs, such as panel

1 large egg

3 T ketchup, more as needed

1/2 t Worcestershire sauce

Kosher salt and black pepper

1# ground beef, preferably 85% lean

Cooking spray

Barbecue sauce (optional)

Directions: 

  1. Position a rack in the center of the oven and heat to 400 degrees F.  
  2. Line a large rimmed baking sheet with parchment.  Arrange the bacon on the sheet with some room between each slice, and bake until crisp along the edges, about 10 minutes.  Transfer to a paper-towel lined plate to cool.  
  3. Pulse the onion, parsley, and garlic in a food processor until chopped, 4-5 pulses.  
  4. Add egg, ketchup, Worcestershire, 1/2 t salt, and 1/4 t pepper.  Pulse 3-4 times to blend.  Transfer to a mixing bowl , add the ground beef, and mix until well combined.  
  5. Lightly spray four mini loaf pans or 6 oz. ramekins with cooking spray.  Cross 2 slices of bacon in each pan, pressing the bacon along the bottom and uptake sides.  Let excess hang over for now.  
  6. Divide the meatloaf mixture among the pans, gently packing it in.  fold the excess bacon over the meatloaf.  (See note below.)
  7. Bake until cooked through (165 degrees F.), about 30 minutes.  
  8. Remove from the pan and transfer to a cooling rack.  If you like, combine an equal amount of ketchup and barbecue sauce in a small bowl and brush some on the meatloaves before serving hot.  (I brushed before, I think that is better.) 
]]>
<![CDATA[Vacation]]> http://www.lindasrecipes.com//blog/2513/Vacation http://www.lindasrecipes.com//blog/2513/Vacation Fri, 3 Nov 2017 14:42:30 -0500 http://www.lindasrecipes.com//blog/2513/Vacation We went to PA to visit Carole and Dick.  Jim’s birthday is the 27th and Carole’s is Halloween.  We had a joint birthday party on Saturday with friends attending.  We arrived in the afternoon and had quick and salad for lunch.  that night we with to Francisco’ on the River for dinner.  Lovely Italian dinner.  I had clams in white sauce, delicious!  If you are anywhere near Bucks County, you must go there.  

Friday we spent the day in Philly.  We went to the Constitution museum, and the new Revolutionary museum, both extremely interesting.  Then we went to Buddakan for Jim’s birthday dinner.  Buddakan remains my favorite dinner place in Philly.  

Saturday was party day at the Barocca’s.  Carole and Dick throw the greatest parties and this was no exception.  Fillet’s wrapped in phyllo dough and roasted carrots and potatoes.  Cathy made the most delicious cake and beautifully decorated.  We had a great time.  During the day we had an Argentine tango lessen from Julio, their instructor.  Sunday he held a marengo.  Everyone danced the tango and it was a good time.  It was a pot luck dinner after.  Sunday we were going to go to brunch, but we were dead tired and so postponed it to Monday.  I had the best tasting butternut squash soup I have ever tasted.  This was followed by and avocado sandwich.  Unfortunately we forgot to ask for a card, so don’t remember the name.  We did a little shopping and then went home and Dick fixed a delicious salmon dinner.  After dinner we watched TV and Carole, Jim and I watched the movie, Scent of a Woman until 2:30 in the morning.  We flew home on Tuesday, but first we visited the nursing home where our friend Lori is.   It was hard to view her in that environment, but I am glad we went.  We wore masks and seem to entertain the entire home.  That was fun.  We flew home, and believe it or not all the planes were comfortable and on time.  It was a miracle.  Even our luggage made it both ways.  The photo is Jim at Buddakan on his birthday.  Can you believe he is now 74!

]]>
We went to PA to visit Carole and Dick.  Jim’s birthday is the 27th and Carole’s is Halloween.  We had a joint birthday party on Saturday with friends attending.  We arrived in the afternoon and had quick and salad for lunch.  that night we with to Francisco’ on the River for dinner.  Lovely Italian dinner.  I had clams in white sauce, delicious!  If you are anywhere near Bucks County, you must go there.  

Friday we spent the day in Philly.  We went to the Constitution museum, and the new Revolutionary museum, both extremely interesting.  Then we went to Buddakan for Jim’s birthday dinner.  Buddakan remains my favorite dinner place in Philly.  

Saturday was party day at the Barocca’s.  Carole and Dick throw the greatest parties and this was no exception.  Fillet’s wrapped in phyllo dough and roasted carrots and potatoes.  Cathy made the most delicious cake and beautifully decorated.  We had a great time.  During the day we had an Argentine tango lessen from Julio, their instructor.  Sunday he held a marengo.  Everyone danced the tango and it was a good time.  It was a pot luck dinner after.  Sunday we were going to go to brunch, but we were dead tired and so postponed it to Monday.  I had the best tasting butternut squash soup I have ever tasted.  This was followed by and avocado sandwich.  Unfortunately we forgot to ask for a card, so don’t remember the name.  We did a little shopping and then went home and Dick fixed a delicious salmon dinner.  After dinner we watched TV and Carole, Jim and I watched the movie, Scent of a Woman until 2:30 in the morning.  We flew home on Tuesday, but first we visited the nursing home where our friend Lori is.   It was hard to view her in that environment, but I am glad we went.  We wore masks and seem to entertain the entire home.  That was fun.  We flew home, and believe it or not all the planes were comfortable and on time.  It was a miracle.  Even our luggage made it both ways.  The photo is Jim at Buddakan on his birthday.  Can you believe he is now 74!

]]>
<![CDATA[Pre-Vacation]]> http://www.lindasrecipes.com//blog/2510/PreVacation http://www.lindasrecipes.com//blog/2510/PreVacation Fri, 3 Nov 2017 14:40:45 -0500 http://www.lindasrecipes.com//blog/2510/PreVacation Monday night we had leftover squash lasagne.  Tuesday was a very busy day starting with Chiropractor, WW meeting, followed by a dance lesson and on to the Opera center for a meeting with the member ship committee.  Following that we went to Vanderbilt University for a lecture by the Our CEO and Creative Manager on the Maria De Buenos Aires.  Afterwords the Vanderbilt Argentine dance club preformed and tried to have a few participate.  Jim has had 1 lesson in Argentine tango so he is now an expert.  It was dismal failure.  After we stopped at Coco’s Italian Restaurant and had dinner.  Wednesday night will be clear the refrigerator out night as we leave on Thursday for a week in Philadelphia.  

I had a steak to use up and peppers.  So I looked up stir fry on allrecipes.com.  They had a Japanese stir-fry that fit the bill.  I made my standard rice recipe to go with it.  My ingredients did not fit exactly, but that is the beauty of a stir-fry.  

Ingredients:

2 # boneless beef sirloin or beef top round steaks (3/4” thick)

3 T cornstarch

1 (10.5 oz.) can condensed beef froth

1/2 C soy sauce

2 T sugar

2 T vegetable oil

4 C sliced shiitake mushrooms

1 head of Chinese cabbage, thinly sliced (Bok choy)

2 medium red pepper, cut into 2" long strips

3 stalks celery, sliced

2 medium green onions, cut into 2” pieces

Hot cooked regular long-grain rice

Directions:

  1. Slice beef into very thin strips
  2. Mix cornstarch, broth, soy and sugar until smooth.  Set aside.  
  3. Heat 1 T oil in saucepan or wok over high heat.  Add beef in 2 batches and stir-fry until browned.  Set beef aside.
  4. Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Return beef and vegetables to saucepan and heat through.  Serve over rice.  

I did not have the bok choy and no substitute.  I had 3 peppers and added more celery.  It was delicious and Jim said he did not miss more veggies at all.  

Above is a photo of my bear painting.  He lives in Glacier National Park.

]]>
Monday night we had leftover squash lasagne.  Tuesday was a very busy day starting with Chiropractor, WW meeting, followed by a dance lesson and on to the Opera center for a meeting with the member ship committee.  Following that we went to Vanderbilt University for a lecture by the Our CEO and Creative Manager on the Maria De Buenos Aires.  Afterwords the Vanderbilt Argentine dance club preformed and tried to have a few participate.  Jim has had 1 lesson in Argentine tango so he is now an expert.  It was dismal failure.  After we stopped at Coco’s Italian Restaurant and had dinner.  Wednesday night will be clear the refrigerator out night as we leave on Thursday for a week in Philadelphia.  

I had a steak to use up and peppers.  So I looked up stir fry on allrecipes.com.  They had a Japanese stir-fry that fit the bill.  I made my standard rice recipe to go with it.  My ingredients did not fit exactly, but that is the beauty of a stir-fry.  

Ingredients:

2 # boneless beef sirloin or beef top round steaks (3/4” thick)

3 T cornstarch

1 (10.5 oz.) can condensed beef froth

1/2 C soy sauce

2 T sugar

2 T vegetable oil

4 C sliced shiitake mushrooms

1 head of Chinese cabbage, thinly sliced (Bok choy)

2 medium red pepper, cut into 2" long strips

3 stalks celery, sliced

2 medium green onions, cut into 2” pieces

Hot cooked regular long-grain rice

Directions:

  1. Slice beef into very thin strips
  2. Mix cornstarch, broth, soy and sugar until smooth.  Set aside.  
  3. Heat 1 T oil in saucepan or wok over high heat.  Add beef in 2 batches and stir-fry until browned.  Set beef aside.
  4. Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Return beef and vegetables to saucepan and heat through.  Serve over rice.  

I did not have the bok choy and no substitute.  I had 3 peppers and added more celery.  It was delicious and Jim said he did not miss more veggies at all.  

Above is a photo of my bear painting.  He lives in Glacier National Park.

]]>
<![CDATA[Butternut Squash and Swiss Chard Lasagne]]> http://www.lindasrecipes.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne http://www.lindasrecipes.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne Wed, 25 Oct 2017 14:26:56 -0500 http://www.lindasrecipes.com//blog/2509/Butternut-Squash-and-Swiss-Chard-Lasagne Saturday and Sunday were busy days.  On Saturday I made the following dinner dish for Sunday night.  I did it all the way to baking and baked Sunday night for dinner.  Sunday was the LBN wine tasting, so Jim can get the wine ordered for the 2 largest Opera fund raisers.   This year I finally made the correct amount of everything and their were not a lot of leftovers.  I cut in squares two packages of Havarti Cheese, one Habanero and the other Dill.  We had 2 shrimp each and Jim broiled 2 thin steaks.  I also had some Boars Head sausage.  I made the same goat cheese with honey and salted pepitas.  So a cheese platter and a meat platter for each end of the table.  Two of our wine tasters live in Franklin and that is rather far to drive after tasting 16 bottles of wine.  We had swill buckets on the table and encouraged their use.  After all left I baked the following vegetarian dish from Fine Cooking.  We had 4 eating on Sunday, 2 on Monday and we have one serving left over.  It says serves 6-8.  I didn’t serve anything with it except more wine.   After we watched a movie.  Jim slept through the whole thing and then all went to bed.  Jim, Joel, and Barbara had to leave early.  I had painting at 10:00 AM followed by bridge.  So I was glad for the leftovers.  

Ingredients:

2 T EVOO

1 medium butternut squash (about 2 3/4 #) halved lengthwise and seeded

3 1/2 C whole milk

4 T unsalted butter

6 T all-purpose flour

1 1/2 oz finely grated Parmigiano-Reggiano cheese (1 1/2 C) divided

1/2 t finely chopped fresh sage

1/4 t freshly grated nutmeg

Kosher salt and pepper

1 small onion, coarsely chopped (about 2/3 C)

4 medium cloves garlic, minced

2# Swiss chard, stems thinly sliced and leaves cut crosswise into 1” wide pieces (about 2 large bunches)

1# ricotta 

1 large egg, lightly beaten

8 oz. instant (no-boil) lasagna noodles

9 oz. fontina, grated

Directions:

  1. Position a rack in the center of the oven and heat to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and lightly brush with oil.   Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes.  Set aside to cool.  
  3. Reduce the oven temperature to 350 degrees F.
  4. heat the mil in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes.  Remove the pan from the heat and cover.  
  5. Melt the butter in a medium sauce-pan over medium heat.  Add the flour and whisk until smooth.  Continue to cook, whisking constantly with browning for about 2 minutes.  Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes.  Remove 1 C of the sauce, cover, and reserve.  Remove the pan with the remaining sauce from the heat.  
  6. Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps.  Add the squash, 1/2 C of Parmesian, the sage, nutmeg, 1 t salt and 1/4 t pepper to the sauce in the pan, and season to taste with more salt and pepper.
  7. heat the 2 T of oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until translucent, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  
  8. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes.  Add the chard leaves in batches, stirring and allowing to wilt before adding another batch.  Cook, stirring occasionally, until tender, about 6 minutes.  
  9. Remove the pan from the heat, add the reserved 1 C sauce, 1/2 C Parmigiano, 1/2 t sat and 1/4 t pepper, and stir to coat the chard.  
  10. 10.In a medium bowl, combine the ricotta, egg, the remaining 1/2 C Parmigiano, 1/2 t salt, and 1/4 t pepper.  
  11. 11.Lightly oil a 9” X 13” baking dish.  Evenly spread 1 1/4 C of the squash sauce in the bottom of the dish.  Cover with a layer of noodles (4), then layer in 1/4 of the remaining squash sauce, 1/4 of the chard mixture, and 1/4 of the fontina.  Dollop 1/4 of the ricotta mixture on top.    
  12. 12.Beginning again with a layer of noodles, repeat the layering as directed about 3 more times.  
  13. Bake until the edges of the lasagne are browned and bubbly, rotting the pan halfway through baking, 45-55 minutes.  
  14. Heat the broiler on high.  Broil for 1-2 minutes to brown the top.  
  15. Cool for about 15 minutes before serving.  

Again we really liked this.  It says serve with Chardonnay.  We served leftovers from the wine tasting.  Everyone loved this dish.  

]]>
Saturday and Sunday were busy days.  On Saturday I made the following dinner dish for Sunday night.  I did it all the way to baking and baked Sunday night for dinner.  Sunday was the LBN wine tasting, so Jim can get the wine ordered for the 2 largest Opera fund raisers.   This year I finally made the correct amount of everything and their were not a lot of leftovers.  I cut in squares two packages of Havarti Cheese, one Habanero and the other Dill.  We had 2 shrimp each and Jim broiled 2 thin steaks.  I also had some Boars Head sausage.  I made the same goat cheese with honey and salted pepitas.  So a cheese platter and a meat platter for each end of the table.  Two of our wine tasters live in Franklin and that is rather far to drive after tasting 16 bottles of wine.  We had swill buckets on the table and encouraged their use.  After all left I baked the following vegetarian dish from Fine Cooking.  We had 4 eating on Sunday, 2 on Monday and we have one serving left over.  It says serves 6-8.  I didn’t serve anything with it except more wine.   After we watched a movie.  Jim slept through the whole thing and then all went to bed.  Jim, Joel, and Barbara had to leave early.  I had painting at 10:00 AM followed by bridge.  So I was glad for the leftovers.  

Ingredients:

2 T EVOO

1 medium butternut squash (about 2 3/4 #) halved lengthwise and seeded

3 1/2 C whole milk

4 T unsalted butter

6 T all-purpose flour

1 1/2 oz finely grated Parmigiano-Reggiano cheese (1 1/2 C) divided

1/2 t finely chopped fresh sage

1/4 t freshly grated nutmeg

Kosher salt and pepper

1 small onion, coarsely chopped (about 2/3 C)

4 medium cloves garlic, minced

2# Swiss chard, stems thinly sliced and leaves cut crosswise into 1” wide pieces (about 2 large bunches)

1# ricotta 

1 large egg, lightly beaten

8 oz. instant (no-boil) lasagna noodles

9 oz. fontina, grated

Directions:

  1. Position a rack in the center of the oven and heat to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and lightly brush with oil.   Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes.  Set aside to cool.  
  3. Reduce the oven temperature to 350 degrees F.
  4. heat the mil in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes.  Remove the pan from the heat and cover.  
  5. Melt the butter in a medium sauce-pan over medium heat.  Add the flour and whisk until smooth.  Continue to cook, whisking constantly with browning for about 2 minutes.  Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes.  Remove 1 C of the sauce, cover, and reserve.  Remove the pan with the remaining sauce from the heat.  
  6. Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps.  Add the squash, 1/2 C of Parmesian, the sage, nutmeg, 1 t salt and 1/4 t pepper to the sauce in the pan, and season to taste with more salt and pepper.
  7. heat the 2 T of oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until translucent, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  
  8. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes.  Add the chard leaves in batches, stirring and allowing to wilt before adding another batch.  Cook, stirring occasionally, until tender, about 6 minutes.  
  9. Remove the pan from the heat, add the reserved 1 C sauce, 1/2 C Parmigiano, 1/2 t sat and 1/4 t pepper, and stir to coat the chard.  
  10. 10.In a medium bowl, combine the ricotta, egg, the remaining 1/2 C Parmigiano, 1/2 t salt, and 1/4 t pepper.  
  11. 11.Lightly oil a 9” X 13” baking dish.  Evenly spread 1 1/4 C of the squash sauce in the bottom of the dish.  Cover with a layer of noodles (4), then layer in 1/4 of the remaining squash sauce, 1/4 of the chard mixture, and 1/4 of the fontina.  Dollop 1/4 of the ricotta mixture on top.    
  12. 12.Beginning again with a layer of noodles, repeat the layering as directed about 3 more times.  
  13. Bake until the edges of the lasagne are browned and bubbly, rotting the pan halfway through baking, 45-55 minutes.  
  14. Heat the broiler on high.  Broil for 1-2 minutes to brown the top.  
  15. Cool for about 15 minutes before serving.  

Again we really liked this.  It says serve with Chardonnay.  We served leftovers from the wine tasting.  Everyone loved this dish.  

]]>
<![CDATA[Winter Vegetables and Gnocchi]]> http://www.lindasrecipes.com//blog/2508/Winter-Vegetables-and-Gnocchi http://www.lindasrecipes.com//blog/2508/Winter-Vegetables-and-Gnocchi Sun, 22 Oct 2017 14:36:36 -0500 http://www.lindasrecipes.com//blog/2508/Winter-Vegetables-and-Gnocchi I really wanted steak potatoes and green beans, but we had this meal from southern living instead.  I wanted the use up the gnocchi in the freezer.  We had all leftovers last night from the whole week.  this recipe is from a group of Southern Living week night recipes that I got from my chiropractors office.  

Ingredients:

1 (12 oz. pkg.) pre-chopped fresh butternut squash

8 oz. cremini mushrooms, halved

1 C frozen pearl onions, thawed

2 T EVOO

1 1/2 t kosher salt

1/4 t black pepper

1 (16oz. pkg.) potato gnocchi (I used my beet gnocchi)

2T salted butter softened

2 oz. Parmigiano Reggiano cheese, shredded, divided

Chopped fresh flat-leaf parsley

1 each red and yellow peppers (I added)

1/2 can black beans (I added)

Directions:

  1. toss together the butternut squash, mushrooms, pearl onions, oil, salt, and pepper.  Spoon vegetable mixture not a lightly greased (13” X 9”) baking pan.  Preheat oven to 450 degrees F. leaving pan in oven until squash is tender and browned, about 20 minutes.  
  2. Meanwhile, prepare gnocchi according to package directions, reserving 1 C of the cooking water.  
  3. Remove mixture from  the oven.  Stir in gnocchi and softened butter.  Gradually add up to 1 C reserved cooking water, 1/4 C at a time, stirring until a slightly thick sauce begins to form.  
  4. Stir in 1/4 C of the shredded cheese.  
  5. Sprinkle top with remaining 1/4 C cheese. 
  6. Divide the vegetable and dumpling mixture evenly among 4 bowls.  
  7. Garnish with chopped parsley, if desired and serve immediately.  

The photo is a new piece of pottery I bought from The Clay Lady’s Studio.  

]]>
I really wanted steak potatoes and green beans, but we had this meal from southern living instead.  I wanted the use up the gnocchi in the freezer.  We had all leftovers last night from the whole week.  this recipe is from a group of Southern Living week night recipes that I got from my chiropractors office.  

Ingredients:

1 (12 oz. pkg.) pre-chopped fresh butternut squash

8 oz. cremini mushrooms, halved

1 C frozen pearl onions, thawed

2 T EVOO

1 1/2 t kosher salt

1/4 t black pepper

1 (16oz. pkg.) potato gnocchi (I used my beet gnocchi)

2T salted butter softened

2 oz. Parmigiano Reggiano cheese, shredded, divided

Chopped fresh flat-leaf parsley

1 each red and yellow peppers (I added)

1/2 can black beans (I added)

Directions:

  1. toss together the butternut squash, mushrooms, pearl onions, oil, salt, and pepper.  Spoon vegetable mixture not a lightly greased (13” X 9”) baking pan.  Preheat oven to 450 degrees F. leaving pan in oven until squash is tender and browned, about 20 minutes.  
  2. Meanwhile, prepare gnocchi according to package directions, reserving 1 C of the cooking water.  
  3. Remove mixture from  the oven.  Stir in gnocchi and softened butter.  Gradually add up to 1 C reserved cooking water, 1/4 C at a time, stirring until a slightly thick sauce begins to form.  
  4. Stir in 1/4 C of the shredded cheese.  
  5. Sprinkle top with remaining 1/4 C cheese. 
  6. Divide the vegetable and dumpling mixture evenly among 4 bowls.  
  7. Garnish with chopped parsley, if desired and serve immediately.  

The photo is a new piece of pottery I bought from The Clay Lady’s Studio.  

]]>
<![CDATA[Lemon-Thyme Milk-Braised Chicken with Spinach ]]> http://www.lindasrecipes.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- http://www.lindasrecipes.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- Fri, 20 Oct 2017 13:42:11 -0500 http://www.lindasrecipes.com//blog/2507/LemonThyme-MilkBraised-Chicken-with-Spinach- If you like white meat on chicken you will like this dish.  I do not, but thought cooking in the milk would help.  Too me it was terribly dry.  Jim liked it.  The spinach tasted good, but was not what I expected.  I thought it would be like creamed spinach.  However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream.  Possibly I did not have enough fat.  I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to.  This recipe is from Costco Connection magazine.  I had two chicken breasts leftover from the corn chicken soup, so we just had 2.  Jim didn’t eat lunch until 4:00 so he was not that hungry.  I made the full amount of spinach.  

Ingredients:

4 skin-on boneless chicken breasts (6-8 oz. each)

1/4 salt

1/2 t pepper

1 T EVOO

4 cloves garlic, smashed and peeled

1 1/2 C whole milk

8 fresh thyme sprigs

1 lemon 10 C packed spinach leaves

1/8 t grated nutmeg

Directions:

  1. With the oven rack in the middle, preheat the oven to 350 degrees F.
  2. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat.  Add the chicken, skin side down, and cook, untouched for 10-12 minutes.  Flip the chicken and cook for 2 minutes more.  Use tongs to transfer the chicken to a plate.  
  3. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. 
  4. Add the milk and thyme sprigs.  
  5. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.  
  6. Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
  7. Divide the chicken among plates.  
  8. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.  
  9. Discard the thyme sprigs.  
  10. .Add the spinach and cook, stirring for 2 minutes or until wilted.  
  11. Stir in the nutmeg.  
  12. Serve the spinach alongside the chicken.  Makes 4 servings.  
]]>
If you like white meat on chicken you will like this dish.  I do not, but thought cooking in the milk would help.  Too me it was terribly dry.  Jim liked it.  The spinach tasted good, but was not what I expected.  I thought it would be like creamed spinach.  However the milk curdles, which I didn’t expect, and even whisking it, didn’t turn it into cream.  Possibly I did not have enough fat.  I did not use chicken with the skin on and a foot not on the recipe doesn’t say you have to.  This recipe is from Costco Connection magazine.  I had two chicken breasts leftover from the corn chicken soup, so we just had 2.  Jim didn’t eat lunch until 4:00 so he was not that hungry.  I made the full amount of spinach.  

Ingredients:

4 skin-on boneless chicken breasts (6-8 oz. each)

1/4 salt

1/2 t pepper

1 T EVOO

4 cloves garlic, smashed and peeled

1 1/2 C whole milk

8 fresh thyme sprigs

1 lemon 10 C packed spinach leaves

1/8 t grated nutmeg

Directions:

  1. With the oven rack in the middle, preheat the oven to 350 degrees F.
  2. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat.  Add the chicken, skin side down, and cook, untouched for 10-12 minutes.  Flip the chicken and cook for 2 minutes more.  Use tongs to transfer the chicken to a plate.  
  3. Add the garlic to the pot and cook, stirring, for 1 minute, or until golden brown. 
  4. Add the milk and thyme sprigs.  
  5. Using a vegetable peeler, peel wide strips of zest from the entire lemon and add to the pot.  
  6. Once the milk mixture begins to boil, add the chicken skin side up.Transfer to the oven and roast, uncovered, for about 25 minutes, or until the chicken is cooked through.
  7. Divide the chicken among plates.  
  8. Place the pot on the stove over medium heat and simmer the sauce for 2 minutes, or until thickens slightly.  
  9. Discard the thyme sprigs.  
  10. .Add the spinach and cook, stirring for 2 minutes or until wilted.  
  11. Stir in the nutmeg.  
  12. Serve the spinach alongside the chicken.  Makes 4 servings.  
]]>
<![CDATA[Cod Bundles with Mushroom Ragout]]> http://www.lindasrecipes.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout http://www.lindasrecipes.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout Wed, 18 Oct 2017 15:16:23 -0500 http://www.lindasrecipes.com//blog/2506/Cod-Bundles-with-Mushroom-Ragout Dinner was great.  If I could find two more people who would eat fish, I would definitely serve to company.  Today was supposed to be an easy day.  I just had tow meetings in the am and then I could do things I wanted to pursue.  Not to be.  It all started with Jim wanting me to pay the Visa bill.  Our bank went off line a couple of days as they were changing their system.  We spent 20 minutes on hold and another hour while they worked on the problem.  Finally we were in and able to do our banking.  Earlier in the day I had been working on Opera Guild things.  

I was very tired when I started this and cursing myself for scheduling this labor intensive meal.  But the more I did and the wonderful aromas changed my mood completely.

Ingredients:

2 bunches of Swiss chard (1 1/2# total)

6 T EVOO, divided

2 T chopped flat-leaf parsley

2 T chopped fresh thyme leaves, divided

1 T minced garlic, plus 2 roughly chopped cloves

Zest of 1 large lemon

1 t kosher salt, divided

1 t pepper, divided

4 skinned Pacific cod (each 6 oz and 3/4” to 1 1/2” thick)

1 C thinly sliced shallots

1/2# assorted mushrooms

3/4 chicken broth

Directions:

  1. Bring a large pot of water to a boil.  Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining Chard for another use.)  Thinly slice stems, cut 1 leaf into ribbons, and set both aside.  
  2. Cook remaining leaves in boiling water 1 minute, transfer to ice wanter; let cool.  Drain and spread out on kitchen towels.  
  3. Arrange 4 leaves horizontally on work surface, bumpy side up.  Arrange a second leaf on top of each, perpendicular to the first.  
  4. In a medium bowl, combine 3 T oil, parsley, 1 T thyme, minced garlic, lemon zest, and 1/2 t each salt and pepper.  Add fish and turn to coat.
  5. Set a fish piece at the base of each chard set.  Fold sides on leaves over fish, then roll to enclose.  Brush each bundle all over with 1 T oil.  
  6. Heat remaining 2 T oil in a large, deep frying pan over medium-high heat.  Sauté shallots until golden, 3 minutes.  
  7. Add chopped garlic and sauté 1 minute.  Add mushrooms, chard stems and ribbons, and remaining 1 T thyme and 1/2 t each of salt and pepper; sauté until mushrooms soften, 4-5 minutes.  Stir in broth and bring to a simmer.  
  8. Set chard bundles in pan and reduce heat to medium.  Cover tightly with lid or foil and cook until an instant read thermometer inserted horizontally into the center of fish reaches 115 to 120 degrees F, about 7 minutes.  (7 minutes and mine was there.)
  9. Transfer bundles to a wide soup plates and spoon mushrooms and pan juices around them.  

This recipe is from Sunset and serves 4.  We have one leftover as Jim only ate for 2.  Speaking of Jim the photo above is Jim in his tango outfit.  

]]>
Dinner was great.  If I could find two more people who would eat fish, I would definitely serve to company.  Today was supposed to be an easy day.  I just had tow meetings in the am and then I could do things I wanted to pursue.  Not to be.  It all started with Jim wanting me to pay the Visa bill.  Our bank went off line a couple of days as they were changing their system.  We spent 20 minutes on hold and another hour while they worked on the problem.  Finally we were in and able to do our banking.  Earlier in the day I had been working on Opera Guild things.  

I was very tired when I started this and cursing myself for scheduling this labor intensive meal.  But the more I did and the wonderful aromas changed my mood completely.

Ingredients:

2 bunches of Swiss chard (1 1/2# total)

6 T EVOO, divided

2 T chopped flat-leaf parsley

2 T chopped fresh thyme leaves, divided

1 T minced garlic, plus 2 roughly chopped cloves

Zest of 1 large lemon

1 t kosher salt, divided

1 t pepper, divided

4 skinned Pacific cod (each 6 oz and 3/4” to 1 1/2” thick)

1 C thinly sliced shallots

1/2# assorted mushrooms

3/4 chicken broth

Directions:

  1. Bring a large pot of water to a boil.  Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining Chard for another use.)  Thinly slice stems, cut 1 leaf into ribbons, and set both aside.  
  2. Cook remaining leaves in boiling water 1 minute, transfer to ice wanter; let cool.  Drain and spread out on kitchen towels.  
  3. Arrange 4 leaves horizontally on work surface, bumpy side up.  Arrange a second leaf on top of each, perpendicular to the first.  
  4. In a medium bowl, combine 3 T oil, parsley, 1 T thyme, minced garlic, lemon zest, and 1/2 t each salt and pepper.  Add fish and turn to coat.
  5. Set a fish piece at the base of each chard set.  Fold sides on leaves over fish, then roll to enclose.  Brush each bundle all over with 1 T oil.  
  6. Heat remaining 2 T oil in a large, deep frying pan over medium-high heat.  Sauté shallots until golden, 3 minutes.  
  7. Add chopped garlic and sauté 1 minute.  Add mushrooms, chard stems and ribbons, and remaining 1 T thyme and 1/2 t each of salt and pepper; sauté until mushrooms soften, 4-5 minutes.  Stir in broth and bring to a simmer.  
  8. Set chard bundles in pan and reduce heat to medium.  Cover tightly with lid or foil and cook until an instant read thermometer inserted horizontally into the center of fish reaches 115 to 120 degrees F, about 7 minutes.  (7 minutes and mine was there.)
  9. Transfer bundles to a wide soup plates and spoon mushrooms and pan juices around them.  

This recipe is from Sunset and serves 4.  We have one leftover as Jim only ate for 2.  Speaking of Jim the photo above is Jim in his tango outfit.  

]]>
<![CDATA[Baked Blintzes with Fresh Blueberry Sauce]]> http://www.lindasrecipes.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce http://www.lindasrecipes.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce Sun, 15 Oct 2017 18:08:45 -0500 http://www.lindasrecipes.com//blog/2504/Baked-Blintzes-with-Fresh-Blueberry-Sauce Well I went through the rest of the week without cooking.  Wednesday was our Opera Guild wine and cheese party to attract new members.  We added about 5 that night and we have a few more potential members.  After it was over Jim, Joel, Barbara and I went to Coco’s Italian Restaurant for dinner.  Thursday Sandy and I went to The Clay Lady Studio for a progressive dinner and to admire the crafts being generated there.  Friday we had dinner of salmon burgers and salad.  Simple but good.  We then went to Friday dance party.  Saturday, as I finally got a grocery order together, I shopped for groceries and then went to the 3-5 dance performance at the theater on the Belmont University campus.  the star of the show was Jim.  He did the tango with Elizabeth and then he did a rock and roll number with Rachael.  He did a good job.  The show over all was boring.  I came home, dressed up and then we left of a late dinner at our dance club.  It was supposed to be Italian, but they changed it to Barbecue.  I hate barbecue as it is done around here.  But they had chicken along with the ribs and it was just cooked with salt and pepper.  They had two great salads and reasonable corn bread, so I survived.  

This morning I was awake before noon and wanted to forever make these Ina Garten blintzes with Blueberry sauce.  It doesn’t say how many it serves, but you could call it a company breakfast for at least 6.  We had a lot leftover, but I told Jim he could have it for dessert.  

Ingredients:

For the batter:

1 1/4 C milk

2 T sour cream (I use Greek yogurt)

4 T unsalted butter, melted

1 t vanilla extract

4 large eggs

1 1/3 C all purpose flour

2 T sugar

1 T baking powder

For the filling:

3 C (24 oz) ricotta cheese

8 ounces mascarpone cheese

2 large eggs

1/3 C sugar

2 T freshly squeezed lemon juice

1 T grated lemon zest

1/2 t vanilla extract

1 t kosher salt

For the blueberry sauce:

3/4 C freshly squeezed orange juice (3 oranges)  I forgot to buy, so I substituted apple juice.)

2/3 C sugar

1 T cornstarch

4 half-points fresh blueberries (I used frozen)

1 t grated lemon zest

1 T freshly squeezed lemon juice 

Directions:

  1. Preheat the oven to 350 degrees F.  Butter a 9” X 13” cake pan or baking dish.
  2. For the batter:  Place all ingredients in the jar of a blender.  Blend until smooth.  Pour half the batter into the prepared dish and bake for 10 minutes, until set.
  3. Meanwhile, make the filling:  Whisk together all the filling ingredients until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese.  
  4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  
  5. For the topping:  combine the juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  ( with the frozen blueberries, it took a little longer.)  Stir in the lemon zest and lemon juice and cool.  
  6. Cut the blintzes in squares and serve warm with the blueberry sauce.  

It was very good.  i served it with bacon.  After Jim was finished, I spread the remaining sauce on top the leftover blintz and but it in the refrigerator.  I told Jim he could eat it for dessert.  

]]>
Well I went through the rest of the week without cooking.  Wednesday was our Opera Guild wine and cheese party to attract new members.  We added about 5 that night and we have a few more potential members.  After it was over Jim, Joel, Barbara and I went to Coco’s Italian Restaurant for dinner.  Thursday Sandy and I went to The Clay Lady Studio for a progressive dinner and to admire the crafts being generated there.  Friday we had dinner of salmon burgers and salad.  Simple but good.  We then went to Friday dance party.  Saturday, as I finally got a grocery order together, I shopped for groceries and then went to the 3-5 dance performance at the theater on the Belmont University campus.  the star of the show was Jim.  He did the tango with Elizabeth and then he did a rock and roll number with Rachael.  He did a good job.  The show over all was boring.  I came home, dressed up and then we left of a late dinner at our dance club.  It was supposed to be Italian, but they changed it to Barbecue.  I hate barbecue as it is done around here.  But they had chicken along with the ribs and it was just cooked with salt and pepper.  They had two great salads and reasonable corn bread, so I survived.  

This morning I was awake before noon and wanted to forever make these Ina Garten blintzes with Blueberry sauce.  It doesn’t say how many it serves, but you could call it a company breakfast for at least 6.  We had a lot leftover, but I told Jim he could have it for dessert.  

Ingredients:

For the batter:

1 1/4 C milk

2 T sour cream (I use Greek yogurt)

4 T unsalted butter, melted

1 t vanilla extract

4 large eggs

1 1/3 C all purpose flour

2 T sugar

1 T baking powder

For the filling:

3 C (24 oz) ricotta cheese

8 ounces mascarpone cheese

2 large eggs

1/3 C sugar

2 T freshly squeezed lemon juice

1 T grated lemon zest

1/2 t vanilla extract

1 t kosher salt

For the blueberry sauce:

3/4 C freshly squeezed orange juice (3 oranges)  I forgot to buy, so I substituted apple juice.)

2/3 C sugar

1 T cornstarch

4 half-points fresh blueberries (I used frozen)

1 t grated lemon zest

1 T freshly squeezed lemon juice 

Directions:

  1. Preheat the oven to 350 degrees F.  Butter a 9” X 13” cake pan or baking dish.
  2. For the batter:  Place all ingredients in the jar of a blender.  Blend until smooth.  Pour half the batter into the prepared dish and bake for 10 minutes, until set.
  3. Meanwhile, make the filling:  Whisk together all the filling ingredients until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese.  
  4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  
  5. For the topping:  combine the juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  ( with the frozen blueberries, it took a little longer.)  Stir in the lemon zest and lemon juice and cool.  
  6. Cut the blintzes in squares and serve warm with the blueberry sauce.  

It was very good.  i served it with bacon.  After Jim was finished, I spread the remaining sauce on top the leftover blintz and but it in the refrigerator.  I told Jim he could eat it for dessert.  

]]>
<![CDATA[Crepe Cannelloni]]> http://www.lindasrecipes.com//blog/2505/Crepe-Cannelloni http://www.lindasrecipes.com//blog/2505/Crepe-Cannelloni Tue, 17 Oct 2017 16:59:34 -0500 http://www.lindasrecipes.com//blog/2505/Crepe-Cannelloni Sunday afternoon we both went swimming before the wind and rain arrived.  I then went in and made the following delicious recipe.  As I was making it Jim walked by and said, “That is a lot of food.” I replied that I was hoping for leftovers as Monday was going to be a busy day.  I had 6 leftover crepes from a previous dish in the freezer.   I also used white tortillas for the remaining crepes.  The crepes were impossible to got from the counter filled to the pan.  I preferred the tortillas or pasta as the dish usually is made with. 

Ingredients:

1 1/2 C packed grated Parmigiano-Reggiano cheese

2 T flour

1/4 t freshly grated nutmeg

1/2 # each of ground pork, beef and Italian sausage (I asked the butcher to give me meatloaf mix.  This is what you get.   That way I didn’t have 1/2  pounds of left over meat to repackage.)

5 T unsalted butter

1 1/2 C whole milk

2 T freshly chopped Italian parsley; more for garnish

Kosher salt and freshly ground pepper

3 T EVOO

4 medium garlic cloves, minced

1 (28 oz.) can diced tomatoes

1# ricotta

12 (8” ) crepes (You can buy them in the produce section of most markets)

Directions:

  1. Place a rack in the center of the oven and heat to 375 degrees F.
  2. In a small bowl, combine 1 C of the Parmigiano with the flour and nutmeg.  
  3. Heat 2 T of the butter in a large skillet over medium-high heat.  Add the meat, breaking it into small pieces and mixing the 3 meats together as it browns, about 10 minutes.  Drain off any excess fat, return the pan to the stove and reduce the heat to medium low.  
  4. Add the flour mixture and the milk to the meat, buying to a simmer, and cook stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes.  Add the parsley, and season to taste with salt, and pepper.  Set aside to cool.  
  5. Heat the oil in a medium saucepan over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.  Stir in the remaining 3 T butter and season to taste with salt and pepper.  Remove the pan from the heat.  Using an emersion blender process to a smooth sauce about 1 minute.  
  6. Spread about 1/2 C of the tomato sauce over the bottom of a 9”X13” pan.  
  7. I laid all 12 crepes out and divided first the ricotta and then the meat filling across the center of each crepe.  Tis is approximately 2 T ricotta and 1/4 C of meat sauce.  
  8. Roll the crepes into logs and place seam side down in the pan.  
  9. Spread 3/4 C  of the remaining sauce over the top and sprinkle with remaining 1/2 C parmigiano.  
  10. Bake until the top is light golden brown, about 20 minutes.  
  11. Sprinkle with fresh parsley and serve hot, passing the remaining tomato sauce at the table.

This was a great dish and we had leftovers for Monday night.  There is even a lunch serving left.  This recipe comes from Fine Cooking and serves 6.

]]>
Sunday afternoon we both went swimming before the wind and rain arrived.  I then went in and made the following delicious recipe.  As I was making it Jim walked by and said, “That is a lot of food.” I replied that I was hoping for leftovers as Monday was going to be a busy day.  I had 6 leftover crepes from a previous dish in the freezer.   I also used white tortillas for the remaining crepes.  The crepes were impossible to got from the counter filled to the pan.  I preferred the tortillas or pasta as the dish usually is made with. 

Ingredients:

1 1/2 C packed grated Parmigiano-Reggiano cheese

2 T flour

1/4 t freshly grated nutmeg

1/2 # each of ground pork, beef and Italian sausage (I asked the butcher to give me meatloaf mix.  This is what you get.   That way I didn’t have 1/2  pounds of left over meat to repackage.)

5 T unsalted butter

1 1/2 C whole milk

2 T freshly chopped Italian parsley; more for garnish

Kosher salt and freshly ground pepper

3 T EVOO

4 medium garlic cloves, minced

1 (28 oz.) can diced tomatoes

1# ricotta

12 (8” ) crepes (You can buy them in the produce section of most markets)

Directions:

  1. Place a rack in the center of the oven and heat to 375 degrees F.
  2. In a small bowl, combine 1 C of the Parmigiano with the flour and nutmeg.  
  3. Heat 2 T of the butter in a large skillet over medium-high heat.  Add the meat, breaking it into small pieces and mixing the 3 meats together as it browns, about 10 minutes.  Drain off any excess fat, return the pan to the stove and reduce the heat to medium low.  
  4. Add the flour mixture and the milk to the meat, buying to a simmer, and cook stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes.  Add the parsley, and season to taste with salt, and pepper.  Set aside to cool.  
  5. Heat the oil in a medium saucepan over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.  Stir in the remaining 3 T butter and season to taste with salt and pepper.  Remove the pan from the heat.  Using an emersion blender process to a smooth sauce about 1 minute.  
  6. Spread about 1/2 C of the tomato sauce over the bottom of a 9”X13” pan.  
  7. I laid all 12 crepes out and divided first the ricotta and then the meat filling across the center of each crepe.  Tis is approximately 2 T ricotta and 1/4 C of meat sauce.  
  8. Roll the crepes into logs and place seam side down in the pan.  
  9. Spread 3/4 C  of the remaining sauce over the top and sprinkle with remaining 1/2 C parmigiano.  
  10. Bake until the top is light golden brown, about 20 minutes.  
  11. Sprinkle with fresh parsley and serve hot, passing the remaining tomato sauce at the table.

This was a great dish and we had leftovers for Monday night.  There is even a lunch serving left.  This recipe comes from Fine Cooking and serves 6.

]]>
<![CDATA[Nouveau Tuna Wrap]]> http://www.lindasrecipes.com//blog/2502/Nouveau-Tuna-Wrap http://www.lindasrecipes.com//blog/2502/Nouveau-Tuna-Wrap Wed, 11 Oct 2017 13:21:13 -0500 http://www.lindasrecipes.com//blog/2502/Nouveau-Tuna-Wrap I came home for lunch from my morning meetings to find out we had nothing.  This has got to be the most disgusting October day I have ever experienced.  It is hot, muggier than the worst summer day, and raining off and on.  I went to the Opera to set up for tomorrow’s wine and cheese event where we hope to entice some new members.  We are not sure if we will have 11 or 40 attendees.  It appears that RSVP is lost on people these days.  We were talking with the staff at the opera Saturday and One said, “It will be what it is.”  I liked that.  But, I worry.  

Back to lunch.  On the back of my WW magazine today was a Nouveau Tuna Wrap.  It was an add for Flatout Light Wraps.  At first I thought it was something you could buy.  No such luck.  It is messy to eat, but delicious.

Ingredients:

1 Flatout flatbread, Light Original (I had Italian)

3 oz canned tuna, drained

3-4 spears asparagus, blanched, chopped (I used a banana pepper)

3-4 cherry tomatoes, cut in quarters

1 t capers

1 hardboiled egg, cut in slices

1 t EVOO

1/2 lemon, juiced

1/2 t dijon mustard

Salt and freshly ground pepper

Directions:

  1. In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice,Mustard and oil.  season with salt and pepper if desired.  
  2. To assemble the wrap, place the salad on the flatbread towards the rounded end Arrange the egg slices evenly over the salad.  Roll up, beginning at rounded end, and cut in half.  

This is a lunch sandwich for one.  I doubled the recipe, but quite frankly it was a lot of food.  The total is 6 WW points.  

 

Above is one of my favorite paintings in the museum.  

]]>
I came home for lunch from my morning meetings to find out we had nothing.  This has got to be the most disgusting October day I have ever experienced.  It is hot, muggier than the worst summer day, and raining off and on.  I went to the Opera to set up for tomorrow’s wine and cheese event where we hope to entice some new members.  We are not sure if we will have 11 or 40 attendees.  It appears that RSVP is lost on people these days.  We were talking with the staff at the opera Saturday and One said, “It will be what it is.”  I liked that.  But, I worry.  

Back to lunch.  On the back of my WW magazine today was a Nouveau Tuna Wrap.  It was an add for Flatout Light Wraps.  At first I thought it was something you could buy.  No such luck.  It is messy to eat, but delicious.

Ingredients:

1 Flatout flatbread, Light Original (I had Italian)

3 oz canned tuna, drained

3-4 spears asparagus, blanched, chopped (I used a banana pepper)

3-4 cherry tomatoes, cut in quarters

1 t capers

1 hardboiled egg, cut in slices

1 t EVOO

1/2 lemon, juiced

1/2 t dijon mustard

Salt and freshly ground pepper

Directions:

  1. In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice,Mustard and oil.  season with salt and pepper if desired.  
  2. To assemble the wrap, place the salad on the flatbread towards the rounded end Arrange the egg slices evenly over the salad.  Roll up, beginning at rounded end, and cut in half.  

This is a lunch sandwich for one.  I doubled the recipe, but quite frankly it was a lot of food.  The total is 6 WW points.  

 

Above is one of my favorite paintings in the museum.  

]]>
<![CDATA[Black Bean-Tomato Tarts]]> http://www.lindasrecipes.com//blog/2503/Black-BeanTomato-Tarts http://www.lindasrecipes.com//blog/2503/Black-BeanTomato-Tarts Wed, 11 Oct 2017 13:47:11 -0500 http://www.lindasrecipes.com//blog/2503/Black-BeanTomato-Tarts Dinner tonight was unusual.  This recipe comes from American Lifestyle Magazine.  They made it with gluten and vegan free ingredients.  I just used regular ingredients.  It was extremely rich and filling.  It was delicious.  

Ingredients:

2 1/2 C all purpose flour

1/2 C shortening, cold

1/2 C butter, cold

Up to 1/2 C ice water

1 t freshly ground black pepper

2 t fine sea slat

1 t garlic powder

1 t onion powder

2 T fresh rosemary, chopped

Toppings:

2 T EVOO

2 large tomatoes, sliced

1/4 red onion, thinly sliced

1/2 C canned black beans, rinsed and drained

Sea salt and freshly ground black pepper

Fresh rosemary leaves

Directions:

  1. To make the pastry:  Sift the flour into a large bowl, add the shortening and butter, and cut it with a pastry cutter or put it all in your food processor like I do.  I added the seasonings and fresh rosemary before the water.
  2. One crumbles form, just pulse the food processor, add the ice water just a little at a time.  (I only used about 1/4 C of water, but it was an extremely humid day.)
  3. I took it out of the food processor and formed it into 2 balls and wrapped in wax paper. ( I did this in the afternoon before dance.  I placed in the refrigerator as I had a 6:00 dance lesson.)  When I got home, it was rock hard.  I placed it on the counter, each ball on a separate piece of parchment paper, while I set the table and mixed up the salad.  
  4. I rolled the dough out with the wax paper between the rolling pin onto the parchment.  
  5. Preheat the oven to 400 degrees F.  
  6. The dough should be about 1/4 to 1/2” thick.  I rolled out each ball as it was dinner not a first course.  
  7. Drizzle the tart with a little oil, and scatter the tomatoes, onions, black beans, and fresh rosemary.  Brush the top with the remaining oil.  Bake for 25-35 minutes, until golden.  
  8. Scatter fresh rosemary on top and cut with a pizza wheel into sections, about 4 pieces per ball.  

This was very tasty.  Of course, what is not to like about a stick of butter and tomatoes.  

]]>
Dinner tonight was unusual.  This recipe comes from American Lifestyle Magazine.  They made it with gluten and vegan free ingredients.  I just used regular ingredients.  It was extremely rich and filling.  It was delicious.  

Ingredients:

2 1/2 C all purpose flour

1/2 C shortening, cold

1/2 C butter, cold

Up to 1/2 C ice water

1 t freshly ground black pepper

2 t fine sea slat

1 t garlic powder

1 t onion powder

2 T fresh rosemary, chopped

Toppings:

2 T EVOO

2 large tomatoes, sliced

1/4 red onion, thinly sliced

1/2 C canned black beans, rinsed and drained

Sea salt and freshly ground black pepper

Fresh rosemary leaves

Directions:

  1. To make the pastry:  Sift the flour into a large bowl, add the shortening and butter, and cut it with a pastry cutter or put it all in your food processor like I do.  I added the seasonings and fresh rosemary before the water.
  2. One crumbles form, just pulse the food processor, add the ice water just a little at a time.  (I only used about 1/4 C of water, but it was an extremely humid day.)
  3. I took it out of the food processor and formed it into 2 balls and wrapped in wax paper. ( I did this in the afternoon before dance.  I placed in the refrigerator as I had a 6:00 dance lesson.)  When I got home, it was rock hard.  I placed it on the counter, each ball on a separate piece of parchment paper, while I set the table and mixed up the salad.  
  4. I rolled the dough out with the wax paper between the rolling pin onto the parchment.  
  5. Preheat the oven to 400 degrees F.  
  6. The dough should be about 1/4 to 1/2” thick.  I rolled out each ball as it was dinner not a first course.  
  7. Drizzle the tart with a little oil, and scatter the tomatoes, onions, black beans, and fresh rosemary.  Brush the top with the remaining oil.  Bake for 25-35 minutes, until golden.  
  8. Scatter fresh rosemary on top and cut with a pizza wheel into sections, about 4 pieces per ball.  

This was very tasty.  Of course, what is not to like about a stick of butter and tomatoes.  

]]>
<![CDATA[Korean-Style Marinade, Crisp Roasted Potato Wedges & Roasted Brussels Sprouts and Almonds]]> http://www.lindasrecipes.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds http://www.lindasrecipes.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds Tue, 10 Oct 2017 21:50:16 -0500 http://www.lindasrecipes.com//blog/2501/KoreanStyle-Marinade-Crisp-Roasted-Potato-Wedges-and-Roasted-Brussels-Sprouts-and-Almonds Friday we had sushi and tempura as usual in our Japanese restaurant. Saturday was Tosca and we went to the premiere dinner that the guild has to again raise money.  The dinner was very good.  This Tosca was a fabulous compared to the one I fell asleep during in Italy.  Everyone enjoyed it.  Sunday I finally cooked.  I made a lot of food and wanted to have leftovers.  We had enough for Jim on Monday.  Quite frankly the meat did not work all that well as he should have gone to the oriental market instead of Publix.  Koreans Cut their short ribs different than we do and they were big and tough.  The marinade was wonderful.  I had cottage cheese and veggies rather than eat it again.  This potato recipe is very good.  The Brussels sprouts were wonderful, just not sure why the nuts were needed.  Jim said it was because they were Brussels sprouts and he could eat the nuts and pretend he was eating Brussels sprouts.  I loved them.  

Ingredients:  for the Meat

1 1/4 # large ripe pears, preferably Bosc or Asian, peeled, cored and coarsely chopped (about 3 C)

1/2 C apple juice

1/4 C soy sauce

2 T gochujang

1 T minced garlic

1 T minced fresh ginger

1 T packed dark brown sugar

2 t Asian sesame oil

3# short-ribs 1/4 to 1/2“ thick (You have to go to an Asian market to get the right kind.  If yours does not have a butcher on the premises, they will be in the frozen case.  If you do not have an asian market near you, use a thin flank steak and slice it raw before adding to the marinade.)

Directions:

  1. Combine all the ingredients from pears to the ribs in a blender; puree until smooth.
  2. Marinade the meat for at least 1 hour at room temperature and up to 24 hours covered and refrigerated.
  3. Grill the meat for 6 minutes over medium heat, turning once.
  4. Garnish with sesame seeds and thinly sliced scallions.  Serves 4.

Ingredients:   for the potatoes

2 friend red chiles, such as Thai bird, seeded and coarsely chopped

1 T cumin seeds

2 t coriander seeds

1/2 t black peppercorns

3 large cloves garlic

Sea salt or kosher slat

5 T light olive or vegetable oil; more as needed

3-4# medium Yukon Gold potatoes, peeled and cut into 1 1/2” pieces

Directions:

  1. Position a rack in the center of the oven and heat to 400 degree F.  
  2. Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and pestle.  (I used a mini blender.)
  3. Add the garlic and a good pinch of salt and blend again.
  4. Add 2 T of the oil and continue to pound or blend to make a paste.  
  5. Put the potato wedges in a large pot with enough cool water to cover by at least 1”.  Add 2 t salt, and bring to a boil.  Cook until tender but still holding their shape, 10-15 minutes.
  6. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.  
  7. Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 T oil.  
  8. Add the spice paste and gently toss to coat.  
  9. Roast until golden brown and crisp, adding a little more oil if  the pan looks dry, 45-55 minutes.  
  10. 10.Season to taste with salt and serve.  Serves 6-8

Ingredients:  Brussels sprouts

2# Brussels sprouts, trimmed and halved

2 T EVOO

1/4 t sea salt

1/4 t freshly ground black pepper

1/2 C almonds chopped

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the sprouts in a baking dish and drizzle with oil; stir to combine.  
  3. Season with salt and pepper, add the almonds and toss.  
  4. Roast for 40 minutes, stirring halfway through.  
  5. When done, sprouts will be tender, but will still have some bite.  
  6. Serves 6

The first two recipes come from Fine Cooking Aug/ Sept.  The last recipe comes from the Costco magazine.  Jim served a cotes Du Rhone, Saint Cosme 2016.  The second night he had a Barefoot Merlot.  I like the Merlot better.  

The photo is me with one of my relatives at the Indian museum in Indiana.  

]]>
Friday we had sushi and tempura as usual in our Japanese restaurant. Saturday was Tosca and we went to the premiere dinner that the guild has to again raise money.  The dinner was very good.  This Tosca was a fabulous compared to the one I fell asleep during in Italy.  Everyone enjoyed it.  Sunday I finally cooked.  I made a lot of food and wanted to have leftovers.  We had enough for Jim on Monday.  Quite frankly the meat did not work all that well as he should have gone to the oriental market instead of Publix.  Koreans Cut their short ribs different than we do and they were big and tough.  The marinade was wonderful.  I had cottage cheese and veggies rather than eat it again.  This potato recipe is very good.  The Brussels sprouts were wonderful, just not sure why the nuts were needed.  Jim said it was because they were Brussels sprouts and he could eat the nuts and pretend he was eating Brussels sprouts.  I loved them.  

Ingredients:  for the Meat

1 1/4 # large ripe pears, preferably Bosc or Asian, peeled, cored and coarsely chopped (about 3 C)

1/2 C apple juice

1/4 C soy sauce

2 T gochujang

1 T minced garlic

1 T minced fresh ginger

1 T packed dark brown sugar

2 t Asian sesame oil

3# short-ribs 1/4 to 1/2“ thick (You have to go to an Asian market to get the right kind.  If yours does not have a butcher on the premises, they will be in the frozen case.  If you do not have an asian market near you, use a thin flank steak and slice it raw before adding to the marinade.)

Directions:

  1. Combine all the ingredients from pears to the ribs in a blender; puree until smooth.
  2. Marinade the meat for at least 1 hour at room temperature and up to 24 hours covered and refrigerated.
  3. Grill the meat for 6 minutes over medium heat, turning once.
  4. Garnish with sesame seeds and thinly sliced scallions.  Serves 4.

Ingredients:   for the potatoes

2 friend red chiles, such as Thai bird, seeded and coarsely chopped

1 T cumin seeds

2 t coriander seeds

1/2 t black peppercorns

3 large cloves garlic

Sea salt or kosher slat

5 T light olive or vegetable oil; more as needed

3-4# medium Yukon Gold potatoes, peeled and cut into 1 1/2” pieces

Directions:

  1. Position a rack in the center of the oven and heat to 400 degree F.  
  2. Coarsely crush the dried chiles, cumin, coriander, and peppercorns in a mortar and pestle.  (I used a mini blender.)
  3. Add the garlic and a good pinch of salt and blend again.
  4. Add 2 T of the oil and continue to pound or blend to make a paste.  
  5. Put the potato wedges in a large pot with enough cool water to cover by at least 1”.  Add 2 t salt, and bring to a boil.  Cook until tender but still holding their shape, 10-15 minutes.
  6. Drain in a colander, and then shake the colander to rough them up; the resulting irregular edges will get nice and crisp in the oven.  
  7. Transfer the potatoes to a large roasting pan and drizzle with the remaining 3 T oil.  
  8. Add the spice paste and gently toss to coat.  
  9. Roast until golden brown and crisp, adding a little more oil if  the pan looks dry, 45-55 minutes.  
  10. 10.Season to taste with salt and serve.  Serves 6-8

Ingredients:  Brussels sprouts

2# Brussels sprouts, trimmed and halved

2 T EVOO

1/4 t sea salt

1/4 t freshly ground black pepper

1/2 C almonds chopped

Directions:

  1. Preheat the oven to 400 degrees F.  
  2. Place the sprouts in a baking dish and drizzle with oil; stir to combine.  
  3. Season with salt and pepper, add the almonds and toss.  
  4. Roast for 40 minutes, stirring halfway through.  
  5. When done, sprouts will be tender, but will still have some bite.  
  6. Serves 6

The first two recipes come from Fine Cooking Aug/ Sept.  The last recipe comes from the Costco magazine.  Jim served a cotes Du Rhone, Saint Cosme 2016.  The second night he had a Barefoot Merlot.  I like the Merlot better.  

The photo is me with one of my relatives at the Indian museum in Indiana.  

]]>
<![CDATA[Korean Style Burgers]]> http://www.lindasrecipes.com//blog/2500/Korean-Style-Burgers http://www.lindasrecipes.com//blog/2500/Korean-Style-Burgers Sun, 8 Oct 2017 14:48:26 -0500 http://www.lindasrecipes.com//blog/2500/Korean-Style-Burgers Tuesday I went to a taping of the Pickler & Ben show.  It is not long for this world.  After we Barbara and I met Joel and Jim at a new restaurant called Barcelona Wine and Tapas Bar.  Jim sounded like the Where’s the beef commercial the whole night.  I finally had to tell the waitress to ignore him.  It is a great place, just don’t take Jim.  Wednesday was pasta night at the University Club.  It was very good, but Bolognese sauce came with tomato, and Jim does not like his tomatoes cooked.  Such a dilemma for Jim.  Today was a very busy day, but I knew I had to get some beef in him.  So I got up early and made the burgers and slaw.  I went to painting but had to leave early as the person who is supposed to run the boutique at the Opera couldn’t be there this night.  It seems to me that if you know the dates of the operas and that you are running the boutique, you don’t accept that job unless you can do it.  Anyway I volunteered to help.  Never again.  On my feet, even with my knee brace on for hours, I was a mess the next day.  Anyway I had to be out the door, in one hour.  I missed the cucumber on the shopping list, so Jim got one after coffee club.   Quickly, I made the cucumbers and jumped in the shower.  I asked Jim to set the table and make a salad.  He at first refused to make salad, then agreed.  Smallest salad to ever hit our table.  He grilled the burgers as directed.  When I showed him how to put the burger together, he was horrified.  He did it and really liked it.  

Ingredients:

3 T EVOO

3 T fresh lime juice

1 1/2 T packed dark brown sugar

Kosher salt

1 very small cucumber, about 1/2 C sliced very thin

1 1/2# ground beef, 85% lean

1/4 C kimchi, finally chopped

2 t soy sauce

2 t finally chopped fresh ginger

1 1/4 C coleslaw mix

1/2 C mayonaise

1 1/2 T gochujang

2 t black sesame seeds

4 hamburger buns

Directions:

  1. In a small bowl, combine the oil, lime juice, sugar, and 1/4 t salt, and stir until the sugar dissolves.Add the cucumber and set aside for at least 15 minutes. 
  2. Prepare a medium-high (400-450 degree F.) charcoal or gas grill fire or heat a grill pan over medium-high heat.
  3. In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 t salt.  Shape into four thin patties about 4 1/2” across and make a slight indentation in the center.  Cover and refrigerate for at least 10 minutes and up to one day.  
  4. In a medium bowl, combine the slaw mix, mayonnaise, and gochujang and sesame seeds.  
  5. Drain the cucumbers saving the liquid for basting the burgers.
  6. Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes.  Flip and brush with more  of the liquid.  Continue grilling, flipping and brushing until cooked to desired doneness.  
  7. Serve the burgers on the buns topped with some slaw and the cucumbers.  

These are great tasting burgers.

The photo is from Italy.  It is owned by a wealthy family and maintained as a museum.  

]]>
Tuesday I went to a taping of the Pickler & Ben show.  It is not long for this world.  After we Barbara and I met Joel and Jim at a new restaurant called Barcelona Wine and Tapas Bar.  Jim sounded like the Where’s the beef commercial the whole night.  I finally had to tell the waitress to ignore him.  It is a great place, just don’t take Jim.  Wednesday was pasta night at the University Club.  It was very good, but Bolognese sauce came with tomato, and Jim does not like his tomatoes cooked.  Such a dilemma for Jim.  Today was a very busy day, but I knew I had to get some beef in him.  So I got up early and made the burgers and slaw.  I went to painting but had to leave early as the person who is supposed to run the boutique at the Opera couldn’t be there this night.  It seems to me that if you know the dates of the operas and that you are running the boutique, you don’t accept that job unless you can do it.  Anyway I volunteered to help.  Never again.  On my feet, even with my knee brace on for hours, I was a mess the next day.  Anyway I had to be out the door, in one hour.  I missed the cucumber on the shopping list, so Jim got one after coffee club.   Quickly, I made the cucumbers and jumped in the shower.  I asked Jim to set the table and make a salad.  He at first refused to make salad, then agreed.  Smallest salad to ever hit our table.  He grilled the burgers as directed.  When I showed him how to put the burger together, he was horrified.  He did it and really liked it.  

Ingredients:

3 T EVOO

3 T fresh lime juice

1 1/2 T packed dark brown sugar

Kosher salt

1 very small cucumber, about 1/2 C sliced very thin

1 1/2# ground beef, 85% lean

1/4 C kimchi, finally chopped

2 t soy sauce

2 t finally chopped fresh ginger

1 1/4 C coleslaw mix

1/2 C mayonaise

1 1/2 T gochujang

2 t black sesame seeds

4 hamburger buns

Directions:

  1. In a small bowl, combine the oil, lime juice, sugar, and 1/4 t salt, and stir until the sugar dissolves.Add the cucumber and set aside for at least 15 minutes. 
  2. Prepare a medium-high (400-450 degree F.) charcoal or gas grill fire or heat a grill pan over medium-high heat.
  3. In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 t salt.  Shape into four thin patties about 4 1/2” across and make a slight indentation in the center.  Cover and refrigerate for at least 10 minutes and up to one day.  
  4. In a medium bowl, combine the slaw mix, mayonnaise, and gochujang and sesame seeds.  
  5. Drain the cucumbers saving the liquid for basting the burgers.
  6. Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes.  Flip and brush with more  of the liquid.  Continue grilling, flipping and brushing until cooked to desired doneness.  
  7. Serve the burgers on the buns topped with some slaw and the cucumbers.  

These are great tasting burgers.

The photo is from Italy.  It is owned by a wealthy family and maintained as a museum.  

]]>
<![CDATA[Peperonata with Fried Eggs]]> http://www.lindasrecipes.com//blog/2499/Peperonata-with-Fried-Eggs http://www.lindasrecipes.com//blog/2499/Peperonata-with-Fried-Eggs Wed, 4 Oct 2017 18:20:31 -0500 http://www.lindasrecipes.com//blog/2499/Peperonata-with-Fried-Eggs  I have been wanting to make this meal for a long time.  I gave up on serving it to Jim for breakfast as if he saw all those peppers, he would freak at vegetables for breakfast.  So we had it for dinner.  I have painting on Monday and that was followed by a dance lesson.  I needed something quick and easy.  He was not over joyed with the peppers, I loved them and accepted the meal as long as I made him bacon also.  

Ingredients:

5 T EVOO, more as needed

4 medium red, yellow or orange bell peppers, thinly sliced lengthwise (about 6 cups) (I used red and yellow, but not sure what they are called as I used them from the farm of one of my painting friends)

1 medium bulb fennel, trimmed, cored and thinly sliced lengthwise (about 4 cups)

1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups)

Kosher salt

Crushed red pepper flakes

1/4 C capers, trained

1/4 C white-wine vinegar

2 T chopped fresh flat-leaf parsley

4 large eggs

Crusty bread, for serving

freshly ground black pepper

Directions:

 

  1. heat 1 T of the oil in a 12” nonstick skillet over high heat.  Add about 1/3 each of the peppers, fennel, and onion and a pinch of salt and pepper flakes.  Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes.  Transfer to a bowl.  Repeat two or more times with remaining vegetables, adding more oil as needed.  (Really?  Get a bigger skillet and use less oil. I cooked all at once in 1T oil.)
  2. Add 2 T of oil to the skillet and heat over high heat.  Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2-2 1/2 minutes.  Transfer to the bowl.  
  3. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl.  
  4. Add the parsley to the bowl and toss to combine.
  5. Add the remaining 2 T of oil to the skillet and fry the eggs over medium heat as you like them.  
  6. Serve the pepper with the eggs and come crusty bread.  
  7. Season to taste with salt and pepper. 
]]>
 I have been wanting to make this meal for a long time.  I gave up on serving it to Jim for breakfast as if he saw all those peppers, he would freak at vegetables for breakfast.  So we had it for dinner.  I have painting on Monday and that was followed by a dance lesson.  I needed something quick and easy.  He was not over joyed with the peppers, I loved them and accepted the meal as long as I made him bacon also.  

Ingredients:

5 T EVOO, more as needed

4 medium red, yellow or orange bell peppers, thinly sliced lengthwise (about 6 cups) (I used red and yellow, but not sure what they are called as I used them from the farm of one of my painting friends)

1 medium bulb fennel, trimmed, cored and thinly sliced lengthwise (about 4 cups)

1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups)

Kosher salt

Crushed red pepper flakes

1/4 C capers, trained

1/4 C white-wine vinegar

2 T chopped fresh flat-leaf parsley

4 large eggs

Crusty bread, for serving

freshly ground black pepper

Directions:

 

  1. heat 1 T of the oil in a 12” nonstick skillet over high heat.  Add about 1/3 each of the peppers, fennel, and onion and a pinch of salt and pepper flakes.  Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes.  Transfer to a bowl.  Repeat two or more times with remaining vegetables, adding more oil as needed.  (Really?  Get a bigger skillet and use less oil. I cooked all at once in 1T oil.)
  2. Add 2 T of oil to the skillet and heat over high heat.  Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2-2 1/2 minutes.  Transfer to the bowl.  
  3. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl.  
  4. Add the parsley to the bowl and toss to combine.
  5. Add the remaining 2 T of oil to the skillet and fry the eggs over medium heat as you like them.  
  6. Serve the pepper with the eggs and come crusty bread.  
  7. Season to taste with salt and pepper. 
]]>
<![CDATA[Cottage Cheese Pancakes with Berries]]> http://www.lindasrecipes.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries http://www.lindasrecipes.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries Sun, 1 Oct 2017 17:10:24 -0500 http://www.lindasrecipes.com//blog/2497/Cottage-Cheese-Pancakes-with-Berries Ok it is Sunday.  I actually got up at 9:30 AM.  Had tea read the paper which didn’t take long as it was boring.  

Our breakfast was these pancakes from Costco magazine.  it is actually a Jacques Pepin recipe from the book called A Grandfathers’s Lessons.  I chose the recipe as it is more protein than flour, made a small quantity and used fruit instead of syrup.  Usually we have many leftovers.  They were good, but looked weird.  I used half as much butter and oil called for and it was plenty.  I had an excess of raspberries that would go bad before I could eat them all, so I used them instead of blueberries.  

Ingredients:

2 large eggs, preferably organic

1/4 C sour cream (I use plain Greek yoghurt)

1/2 t pure vanilla extract

1 T sugar

1/8 t salt

1/2 C all-purpose flour

1/2 C cottage cheese

2 T unsalted butter

2 T peanut, grapeseed or safflower oil (I used grapeseed)

Berries

1/4 C apricot preserves or honey

1 C blueberries or raspberries

Directions:

  1. Prepare the pancakes:  Put the ingredients for pancakes in order of the list, up to cottage cheese in a small food processor.  Process for 15 seconds until smooth.  
  2. Add the cottage cheese and process for a few seconds, just enough to mix it in.  
  3. Heat half the butter and oil in a 10-12” nonstick skillet.  (I used half the oil in butter over all.)
  4. Add about 3 T of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side.  
  5. Flip and cook for 1 1/2 to 2 minutes on the other side.  
  6. Transfer to a plate and repeat, heating the remaining 1/2 of butter and oil and making a second batch of pancakes with the rest of the batter.
  7. Prepare the berries:  heat the preserves or honey in the microwave oven for about 30 seconds and then mix with the berries.
  8. Serve the warm pancakes with the berries

Makes 8 pancakes.  

]]>
Ok it is Sunday.  I actually got up at 9:30 AM.  Had tea read the paper which didn’t take long as it was boring.  

Our breakfast was these pancakes from Costco magazine.  it is actually a Jacques Pepin recipe from the book called A Grandfathers’s Lessons.  I chose the recipe as it is more protein than flour, made a small quantity and used fruit instead of syrup.  Usually we have many leftovers.  They were good, but looked weird.  I used half as much butter and oil called for and it was plenty.  I had an excess of raspberries that would go bad before I could eat them all, so I used them instead of blueberries.  

Ingredients:

2 large eggs, preferably organic

1/4 C sour cream (I use plain Greek yoghurt)

1/2 t pure vanilla extract

1 T sugar

1/8 t salt

1/2 C all-purpose flour

1/2 C cottage cheese

2 T unsalted butter

2 T peanut, grapeseed or safflower oil (I used grapeseed)

Berries

1/4 C apricot preserves or honey

1 C blueberries or raspberries

Directions:

  1. Prepare the pancakes:  Put the ingredients for pancakes in order of the list, up to cottage cheese in a small food processor.  Process for 15 seconds until smooth.  
  2. Add the cottage cheese and process for a few seconds, just enough to mix it in.  
  3. Heat half the butter and oil in a 10-12” nonstick skillet.  (I used half the oil in butter over all.)
  4. Add about 3 T of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side.  
  5. Flip and cook for 1 1/2 to 2 minutes on the other side.  
  6. Transfer to a plate and repeat, heating the remaining 1/2 of butter and oil and making a second batch of pancakes with the rest of the batter.
  7. Prepare the berries:  heat the preserves or honey in the microwave oven for about 30 seconds and then mix with the berries.
  8. Serve the warm pancakes with the berries

Makes 8 pancakes.  

]]>
<![CDATA[Warm Salad of Grilled Chicken and Arugula, ]]> http://www.lindasrecipes.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- http://www.lindasrecipes.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- Wed, 4 Oct 2017 17:43:10 -0500 http://www.lindasrecipes.com//blog/2498/Warm-Salad-of-Grilled-Chicken-and-Arugula- Well this sounded good, but the chicken was over cooked and the arugula wilted.  Two figs for 4 servings is not exactly with figs in my book.  

Ingredients:

4 T red wine vinegar, divided

2 t chopped fresh rosemary, divided

Salt and ground black pepper

8 bone in skinless chicken thighs, each cut into 2 pieces1/2 C thinly sliced red onion

1 t chopped fresh basil

8 C loosely packed fresh arugula

2 ripe figs, cut lengthwise into quarters

1 oz Parmigiano-Reggiano cheese, shaved

Directions:

  1. In a large bowl combine half each of the vinegar and rosemary.  Season with salt and pepper.  Add the chicken and toss to coat.  cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 4 hours, turning the chicken occasionally.  
  2. Place the onions in a large bowl and add the remaining red wine vinegar and a pinch of slat.  Mix and set aside for 115 minutes to 1 hour, tossing occasionally.  (This made the onions very good.)
  3. Heat a grill or grill pan to medium-low.  Place the chicken thighs on the grill and cook for 15 to 20 minutes, or until nicely browned and cooked through, turning the chicken halfway through grilling.  
  4. Transfer the chicken to a plate and sprinkle with basil. Set aside.
  5. Add the arugula, figs and remaining rosemary to the onion and vinegar.  Gently toss the salad, then season with salt and pepper.  
  6. Divide the salad among 4 serving plates.  Place the chicken thigh halves around the salad, then sprinkle the salads with shaved Parmigiano-Reggiano.  

 

Busy day getting ready for the week.  Picked out new photos to paint.  

]]>
Well this sounded good, but the chicken was over cooked and the arugula wilted.  Two figs for 4 servings is not exactly with figs in my book.  

Ingredients:

4 T red wine vinegar, divided

2 t chopped fresh rosemary, divided

Salt and ground black pepper

8 bone in skinless chicken thighs, each cut into 2 pieces1/2 C thinly sliced red onion

1 t chopped fresh basil

8 C loosely packed fresh arugula

2 ripe figs, cut lengthwise into quarters

1 oz Parmigiano-Reggiano cheese, shaved

Directions:

  1. In a large bowl combine half each of the vinegar and rosemary.  Season with salt and pepper.  Add the chicken and toss to coat.  cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 4 hours, turning the chicken occasionally.  
  2. Place the onions in a large bowl and add the remaining red wine vinegar and a pinch of slat.  Mix and set aside for 115 minutes to 1 hour, tossing occasionally.  (This made the onions very good.)
  3. Heat a grill or grill pan to medium-low.  Place the chicken thighs on the grill and cook for 15 to 20 minutes, or until nicely browned and cooked through, turning the chicken halfway through grilling.  
  4. Transfer the chicken to a plate and sprinkle with basil. Set aside.
  5. Add the arugula, figs and remaining rosemary to the onion and vinegar.  Gently toss the salad, then season with salt and pepper.  
  6. Divide the salad among 4 serving plates.  Place the chicken thigh halves around the salad, then sprinkle the salads with shaved Parmigiano-Reggiano.  

 

Busy day getting ready for the week.  Picked out new photos to paint.  

]]>
<![CDATA[Scallops Sauce Verte & GingerCoconut Rice]]> http://www.lindasrecipes.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice http://www.lindasrecipes.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice Sun, 1 Oct 2017 16:18:33 -0500 http://www.lindasrecipes.com//blog/2493/Scallops-Sauce-Verte-and-GingerCoconut-Rice Friday, I had a day off from going anywhere, but not a day off.  I worked all day, and I mean from 6:00 AM until time to go to dinner on Opera Guild, planning menus, and scratching my skin off.  I had a real mean attack of the itches.  That is why I was up so early.  I also made Jim a blueberry pie before going out for Sushi before the dance party.  The mob scheme from last week seems to have calmed down.  When we came home from dance, Jim had two pieces of blueberry pie with whipped cream on it while we watched the news.  

Saturday, Barbara, Jo, and I had a fun day.  We went to the Great Golden Event.  That is pictured above.   Have you event tried to take a group photo with 50 dogs!  I am on the far left and Jo’s tail is showing.  He is not camera shy, he was into but sniffing every dog there.  Each person represents a dog or two.  The photo was supposed to be of the rescued dogs, alas, we have more people showing than dogs.  

Jo won the doggie musical chairs and received a bag of milk bone treats.  I came home and immediately took a nap.  Jo woke me up at 6 to say feed me.  Jim came in and wanted to swim.  Dinner was easy so that was a no brainer.  

We had a delicious Saturday night meal.  Jim was at the wine chap that day and brought home a white to taste for LBN.  It was fabulous.  It was about $16, if you find it in your store, buy it.  It is a vin de Bourgogne called Les Charmes.  It is from the Macon-Lugny area and they are calling it a Chardonnay.  I thought it tasted like a French Chablis.  It when beautifully with our scallops.   

I made the scallops differently than usual.  I found this recipe in the New York Times Cookbook, 1950-1960 collection.

Ingredients:

1/2 C dry Vermouth

1/2 onion, chopped

Sprig of parsley

1 bay leaf

Salt and Pepper to taste

1# sea scallops, halved

Directions:

  1. In a saucepan heat the vermouth with all the ingredients.  When the vermouth is simmering add the scallops.  Simmer turning until cooked through about 5 minutes.  (I did not cut mine in half and they said cook seven minutes.  They would be over cooked in my opinion.)  

These are served cold accompanied by a sauce verde made with mayonnaise and spinach.  I served them hot with the basil mayonnaise sauce I made to go with the beef.   They were delicious.

I had green beans in the freezer that I had made earlier.  They were the ones I made with Parmesan cheese.  I microwaved them.

The real star of the evening was the rice.  It comes from Fine Cooking, June/July issue.  

Ingredients:

1/2 T unsalted butter

1 T minced fresh ginger

1 minced garlic clove

1 C jasmine rice

3/4 C coconut milk

3/4 C water

3/4 t kosher salt

1/8 t sugar

1 t finely grated lime zest

Directions:

  1. Melt the butter in a 4 qt saucepan over medium heat.  
  2. Add the ginger and garlic, and cook, until just fragrant.  Add the rice.
  3. Add the coconut milk, water, and sugar and bring to a boil over medium-high heat.  
  4. Stir in the lime zest and reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.  
  5. Let stand off the heat, covered, for 5 minutes.  
  6. Fluff with a fork, top with more zest, if you like and serve.   

Absolutely the best rice I have ever tasted.  

]]>
Friday, I had a day off from going anywhere, but not a day off.  I worked all day, and I mean from 6:00 AM until time to go to dinner on Opera Guild, planning menus, and scratching my skin off.  I had a real mean attack of the itches.  That is why I was up so early.  I also made Jim a blueberry pie before going out for Sushi before the dance party.  The mob scheme from last week seems to have calmed down.  When we came home from dance, Jim had two pieces of blueberry pie with whipped cream on it while we watched the news.  

Saturday, Barbara, Jo, and I had a fun day.  We went to the Great Golden Event.  That is pictured above.   Have you event tried to take a group photo with 50 dogs!  I am on the far left and Jo’s tail is showing.  He is not camera shy, he was into but sniffing every dog there.  Each person represents a dog or two.  The photo was supposed to be of the rescued dogs, alas, we have more people showing than dogs.  

Jo won the doggie musical chairs and received a bag of milk bone treats.  I came home and immediately took a nap.  Jo woke me up at 6 to say feed me.  Jim came in and wanted to swim.  Dinner was easy so that was a no brainer.  

We had a delicious Saturday night meal.  Jim was at the wine chap that day and brought home a white to taste for LBN.  It was fabulous.  It was about $16, if you find it in your store, buy it.  It is a vin de Bourgogne called Les Charmes.  It is from the Macon-Lugny area and they are calling it a Chardonnay.  I thought it tasted like a French Chablis.  It when beautifully with our scallops.   

I made the scallops differently than usual.  I found this recipe in the New York Times Cookbook, 1950-1960 collection.

Ingredients:

1/2 C dry Vermouth

1/2 onion, chopped

Sprig of parsley

1 bay leaf

Salt and Pepper to taste

1# sea scallops, halved

Directions:

  1. In a saucepan heat the vermouth with all the ingredients.  When the vermouth is simmering add the scallops.  Simmer turning until cooked through about 5 minutes.  (I did not cut mine in half and they said cook seven minutes.  They would be over cooked in my opinion.)  

These are served cold accompanied by a sauce verde made with mayonnaise and spinach.  I served them hot with the basil mayonnaise sauce I made to go with the beef.   They were delicious.

I had green beans in the freezer that I had made earlier.  They were the ones I made with Parmesan cheese.  I microwaved them.

The real star of the evening was the rice.  It comes from Fine Cooking, June/July issue.  

Ingredients:

1/2 T unsalted butter

1 T minced fresh ginger

1 minced garlic clove

1 C jasmine rice

3/4 C coconut milk

3/4 C water

3/4 t kosher salt

1/8 t sugar

1 t finely grated lime zest

Directions:

  1. Melt the butter in a 4 qt saucepan over medium heat.  
  2. Add the ginger and garlic, and cook, until just fragrant.  Add the rice.
  3. Add the coconut milk, water, and sugar and bring to a boil over medium-high heat.  
  4. Stir in the lime zest and reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.  
  5. Let stand off the heat, covered, for 5 minutes.  
  6. Fluff with a fork, top with more zest, if you like and serve.   

Absolutely the best rice I have ever tasted.  

]]>
<![CDATA[Pizza]]> http://www.lindasrecipes.com//blog/2492/Pizza http://www.lindasrecipes.com//blog/2492/Pizza Fri, 29 Sep 2017 11:45:47 -0500 http://www.lindasrecipes.com//blog/2492/Pizza Thursday I had painting all day except, I really messed up the background for the bear.  Too busy looking, so I merged the busyness and had a painting to wet to work on any further.  I came home and took the proofed edits to the opera.  When I returned I started making dinner.  Another pizza invented by Linda.  Jim raved about it.  

  1. First I bought the dough already rolled out at Publix.  
  2. I topped the dough with yummy Williams-Sonoma Artichoke & Garlic pizza Sauce.  
  3. I sliced up 2 Aidells Italian sausages from the freezer and spread them around the pizza.  
  4. I cut up several campari tomatoes, let them drain then placed them between the sausages.  
  5. Topped with mozzarella and parmesan cheese.  
  6. Before I started, I placed my pizza stone in the oven and heated the oven to 450 degrees.  
  7. I finished the pizza assembly just as the groomer called that Jo was ready.  Jim left to pick him up.  He came through the back door about waist high.  He was delighted to see me or was it dinner?  I had prepared his dinner.  He ate and Jim walked him while I attended to us.
  8. The pizza bakes for 20 minutes.  It needs to sit for 5-10 minutes before cutting. 
  9. Jim servedViansa Vino Rosso 2013.  It says on the back match with pizza.  They are correct.  

The photo is Jo at my friends house while Jim and I were in Italy.  Soufflé the cat, got mad when Barbara fixed breakfast for Jo before her and sat in front of the dogs bowl so he couldn’t get to it.  Barbara had to forcibly remove Soufflé so Jo could eat.  

]]>
Thursday I had painting all day except, I really messed up the background for the bear.  Too busy looking, so I merged the busyness and had a painting to wet to work on any further.  I came home and took the proofed edits to the opera.  When I returned I started making dinner.  Another pizza invented by Linda.  Jim raved about it.  

  1. First I bought the dough already rolled out at Publix.  
  2. I topped the dough with yummy Williams-Sonoma Artichoke & Garlic pizza Sauce.  
  3. I sliced up 2 Aidells Italian sausages from the freezer and spread them around the pizza.  
  4. I cut up several campari tomatoes, let them drain then placed them between the sausages.  
  5. Topped with mozzarella and parmesan cheese.  
  6. Before I started, I placed my pizza stone in the oven and heated the oven to 450 degrees.  
  7. I finished the pizza assembly just as the groomer called that Jo was ready.  Jim left to pick him up.  He came through the back door about waist high.  He was delighted to see me or was it dinner?  I had prepared his dinner.  He ate and Jim walked him while I attended to us.
  8. The pizza bakes for 20 minutes.  It needs to sit for 5-10 minutes before cutting. 
  9. Jim servedViansa Vino Rosso 2013.  It says on the back match with pizza.  They are correct.  

The photo is Jo at my friends house while Jim and I were in Italy.  Soufflé the cat, got mad when Barbara fixed breakfast for Jo before her and sat in front of the dogs bowl so he couldn’t get to it.  Barbara had to forcibly remove Soufflé so Jo could eat.  

]]>
<![CDATA[Time to Regroup]]> http://www.lindasrecipes.com//blog/2491/Time-to-Regroup http://www.lindasrecipes.com//blog/2491/Time-to-Regroup Fri, 29 Sep 2017 11:21:06 -0500 http://www.lindasrecipes.com//blog/2491/Time-to-Regroup Sunday our company left early.  Before leaving, Tina once again took the scary photo of me in the AM.  One of these days I will remember and put makeup on.  And, no I am not posting the photo.  I made breakfast and then did some shopping.  We decided to do the wash as I paint on Mondays and so wash day takes all day.  In between I ran out and got emergency food supplies.  Emergency means I did not have a list and had no weekly meals planned.  

Sunday night we had the artist sponsor dinner with the Opera.  We sat with two of the singers from the upcoming opera Tosca.  They were a hoot.  I have not had such fun in a long time.  It did not even matter that I thought the dinner was horrible.  

I started a painting of a bear from Glacier National Park today.  I finally finished the Cheekwood painting.  there is just something about it I do not like.  I am off flowers for a good while.  We ate dungeons crab and salad for dinner.  Tuesday I had non-stop meetings from 11:00 until 5:30.We ate salad and leftover chili from the freezer.  Wednesday I was saved again by the University Club prime rib dinner.  It reinforced how much I hate prime rib.  The creamed spinach was delightful. 


]]>
Sunday our company left early.  Before leaving, Tina once again took the scary photo of me in the AM.  One of these days I will remember and put makeup on.  And, no I am not posting the photo.  I made breakfast and then did some shopping.  We decided to do the wash as I paint on Mondays and so wash day takes all day.  In between I ran out and got emergency food supplies.  Emergency means I did not have a list and had no weekly meals planned.  

Sunday night we had the artist sponsor dinner with the Opera.  We sat with two of the singers from the upcoming opera Tosca.  They were a hoot.  I have not had such fun in a long time.  It did not even matter that I thought the dinner was horrible.  

I started a painting of a bear from Glacier National Park today.  I finally finished the Cheekwood painting.  there is just something about it I do not like.  I am off flowers for a good while.  We ate dungeons crab and salad for dinner.  Tuesday I had non-stop meetings from 11:00 until 5:30.We ate salad and leftover chili from the freezer.  Wednesday I was saved again by the University Club prime rib dinner.  It reinforced how much I hate prime rib.  The creamed spinach was delightful. 


]]>
<![CDATA[Chili Contest]]> http://www.lindasrecipes.com//blog/2490/Chili-Contest http://www.lindasrecipes.com//blog/2490/Chili-Contest Fri, 29 Sep 2017 10:41:01 -0500 http://www.lindasrecipes.com//blog/2490/Chili-Contest The planners for our wine club this month decided to have a chili cook off.  We were asked to bring our favorite family recipe.  I don’t remember having chili as a child, and tomato yuck with hot peppers always gets a thumbs down from Jim.  So, I had to do a lot of research.  To start with, chili is not a Mexican dish.  It has an intertwining history with Texas, the southwest Indians, and Spain.  You can trace the origin of chili all the way back to the 17th century.  But basically Texas promoted it.  They even had a booth at the Chicago Worlds Fair.  Through this research, I learned that a person named Lyman T. Davis made a chili that he sold from the back of his wagon.  In 1921, he started to can the chili using the brand name Lyman’s Famous Home Made Chili.  He named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili.  Then I found out that Wolf Brand Chili has through mergers finally bought by Van Camp and still produced today.  

Well these are my friends and I was not going to dump crap on them like a lazy cook.  I went to the store before we left for my aunt's funeral and bought Wolf Brand Chili.  I took cans to IN and had a tasting with my brother, his wife, and my friend.  First we all agreed that it was good.  Not the usual canned yuck.  Tina could not decide between Homestyle and with beans.  I liked Homestyle.  My brother and Mary liked without beans.   But my brother then finished off the without beans and said it is really too hot.  He also finished the Homestyle and with beans and felt a combo was best. 

Now I have a dilemma.  My favorite is black bean chili.  Frequently called Elizabeth Taylor chili.  It is complicated and at the last minute there are all kinds of components to add.  Doesn’t work in a blind tasting.  So here is my recipe for 20 people.  

5 cans of Wolf Brand Chili, Homestyle

4 cans of Wolf brand Chili with beans

! can of Wolf brand Chili without beans

I combined and mixed all in my crockpot on warm for about 5 hours.  

I tied with 2 others for best chili.  A drawing from a hat lost me that one.  I won for spiciest chili and had the most votes over all.  

Hope all who asked for my recipe are not disappointed.  

]]>
The planners for our wine club this month decided to have a chili cook off.  We were asked to bring our favorite family recipe.  I don’t remember having chili as a child, and tomato yuck with hot peppers always gets a thumbs down from Jim.  So, I had to do a lot of research.  To start with, chili is not a Mexican dish.  It has an intertwining history with Texas, the southwest Indians, and Spain.  You can trace the origin of chili all the way back to the 17th century.  But basically Texas promoted it.  They even had a booth at the Chicago Worlds Fair.  Through this research, I learned that a person named Lyman T. Davis made a chili that he sold from the back of his wagon.  In 1921, he started to can the chili using the brand name Lyman’s Famous Home Made Chili.  He named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili.  Then I found out that Wolf Brand Chili has through mergers finally bought by Van Camp and still produced today.  

Well these are my friends and I was not going to dump crap on them like a lazy cook.  I went to the store before we left for my aunt's funeral and bought Wolf Brand Chili.  I took cans to IN and had a tasting with my brother, his wife, and my friend.  First we all agreed that it was good.  Not the usual canned yuck.  Tina could not decide between Homestyle and with beans.  I liked Homestyle.  My brother and Mary liked without beans.   But my brother then finished off the without beans and said it is really too hot.  He also finished the Homestyle and with beans and felt a combo was best. 

Now I have a dilemma.  My favorite is black bean chili.  Frequently called Elizabeth Taylor chili.  It is complicated and at the last minute there are all kinds of components to add.  Doesn’t work in a blind tasting.  So here is my recipe for 20 people.  

5 cans of Wolf Brand Chili, Homestyle

4 cans of Wolf brand Chili with beans

! can of Wolf brand Chili without beans

I combined and mixed all in my crockpot on warm for about 5 hours.  

I tied with 2 others for best chili.  A drawing from a hat lost me that one.  I won for spiciest chili and had the most votes over all.  

Hope all who asked for my recipe are not disappointed.  

]]>
<![CDATA[Many Days without Cooking]]> http://www.lindasrecipes.com//blog/2489/Many-Days-without-Cooking http://www.lindasrecipes.com//blog/2489/Many-Days-without-Cooking Wed, 27 Sep 2017 16:57:31 -0500 http://www.lindasrecipes.com//blog/2489/Many-Days-without-Cooking It has been a long time since I had time to sit and write my blog.  It has also been a ling time since I cooked.  The night after my birthday we went to Carrabas.  I had painted all day and then had a joint dance lesson.  friday I spent the entire day at the Opera proof reading our new guild membership listing.  We had our usual dinner at the Japanese restaurant near the dance club.  Saturday was a Let’s Dance event with dinner included.  Sunday Jim and I drove to IN as my Aunt’s funeral was Tuesday.  Jim’s mother is not doing well, so he went to see her.   Monday night we did a chili tasting at my brother’s house.  (More on that later.)  Tuesday was the funeral.  Good to see all my cousins again, but sad to bury your favorite Aunt.  Wednesday my friend Tina, her sister Mary and I drove back to TN.  Jim left earlier as he had a dance lesson.  It was a great trip as my friend takes breaks, walks around, leisurely we ate breakfast at the farm, before we left IN.  That night I fed them Costco salmon burgers and Costco tomato basil soup.  Thursday we did the tour thing downtown and had dinner at Merchants.  i was terribly disappointed that they have removed their fish tacos from the menu.  I had a not so good salad.  We worked in swimming each day they were here.  Friday we went to the Craft show in the park.  This was the best Craft show yet.  I bought a quiche dish from a local potter and a present for a friend.  We had dinner at Finezza in Belle Mead before going to the dance club.  Jim preformed and I have to say, I was impressed.  

 

The photo above is taken after Jim cleaned out the Stealth to get it ready to sell.  Now you know why I will not let him touch my new car.  Poor older Mercedes, I fear it is going to suffer the same fate.  

]]>
It has been a long time since I had time to sit and write my blog.  It has also been a ling time since I cooked.  The night after my birthday we went to Carrabas.  I had painted all day and then had a joint dance lesson.  friday I spent the entire day at the Opera proof reading our new guild membership listing.  We had our usual dinner at the Japanese restaurant near the dance club.  Saturday was a Let’s Dance event with dinner included.  Sunday Jim and I drove to IN as my Aunt’s funeral was Tuesday.  Jim’s mother is not doing well, so he went to see her.   Monday night we did a chili tasting at my brother’s house.  (More on that later.)  Tuesday was the funeral.  Good to see all my cousins again, but sad to bury your favorite Aunt.  Wednesday my friend Tina, her sister Mary and I drove back to TN.  Jim left earlier as he had a dance lesson.  It was a great trip as my friend takes breaks, walks around, leisurely we ate breakfast at the farm, before we left IN.  That night I fed them Costco salmon burgers and Costco tomato basil soup.  Thursday we did the tour thing downtown and had dinner at Merchants.  i was terribly disappointed that they have removed their fish tacos from the menu.  I had a not so good salad.  We worked in swimming each day they were here.  Friday we went to the Craft show in the park.  This was the best Craft show yet.  I bought a quiche dish from a local potter and a present for a friend.  We had dinner at Finezza in Belle Mead before going to the dance club.  Jim preformed and I have to say, I was impressed.  

 

The photo above is taken after Jim cleaned out the Stealth to get it ready to sell.  Now you know why I will not let him touch my new car.  Poor older Mercedes, I fear it is going to suffer the same fate.  

]]>
<![CDATA[Birthday #71]]> http://www.lindasrecipes.com//blog/2488/Birthday-71 http://www.lindasrecipes.com//blog/2488/Birthday-71 Thu, 14 Sep 2017 17:14:30 -0500 http://www.lindasrecipes.com//blog/2488/Birthday-71 Today was my birthday.  I received many cards, emails, and Facebook notes.  At noon I went to City Fire for Lunch with the Newcomer group.  It was fun.  The food is very good.  

Our cleaning service was here in the afternoon.  I had a meeting at the Opera.  I waited until they got here and then went over.  So much to get done at this time of year.  

In the evening Jim took me to see Cavalia OdysseO.  it was an amazing pairing of brilliant horses and excellent riders.  The tent was enormous.  The structure, restrooms and, housing the people and horses is mind boggling.  At lunch I talked to another lady who did not seem to appreciate what she saw.  Need to put her on a horse.  She might gain perspective on what she saw.  

Unfortunately the food selections were slim.  So my birthday dinner consisted of a hot dog, soft pretzel, and cheap wine.  After we just came home, watched the news, and had pate and crackers.  Went to bed way too late.  

]]>
Today was my birthday.  I received many cards, emails, and Facebook notes.  At noon I went to City Fire for Lunch with the Newcomer group.  It was fun.  The food is very good.  

Our cleaning service was here in the afternoon.  I had a meeting at the Opera.  I waited until they got here and then went over.  So much to get done at this time of year.  

In the evening Jim took me to see Cavalia OdysseO.  it was an amazing pairing of brilliant horses and excellent riders.  The tent was enormous.  The structure, restrooms and, housing the people and horses is mind boggling.  At lunch I talked to another lady who did not seem to appreciate what she saw.  Need to put her on a horse.  She might gain perspective on what she saw.  

Unfortunately the food selections were slim.  So my birthday dinner consisted of a hot dog, soft pretzel, and cheap wine.  After we just came home, watched the news, and had pate and crackers.  Went to bed way too late.  

]]>
<![CDATA[Mahi Mahi Soft Tacos]]> http://www.lindasrecipes.com//blog/2487/Mahi-Mahi-Soft-Tacos http://www.lindasrecipes.com//blog/2487/Mahi-Mahi-Soft-Tacos Thu, 14 Sep 2017 16:52:40 -0500 http://www.lindasrecipes.com//blog/2487/Mahi-Mahi-Soft-Tacos You would not believe how many days that horrible chicken lasted.  I was lucky to have it and did not miss cooking.  Saturday, we ate the leftover lamb chops from my meal out and the leftover pasta before going to the dance club where horrible pizza is served on Saturday.  Sunday and Monday we ate chicken.  Monday at 4:00 PM we were at a dance lesson when my world fell apart.  My dear Aunt Fran died that morning.  Aunt Mary called and left a message.  I cry almost every day when I don’t have something else and the thought that we will never talk again goes through my mind.  

I spent most of Monday night talking to my cousin and then making arrangements to go to the funeral.  I also notified all that live out of the area also.  Chris thanked me for doing that.  I had a Guild planning party planned for the day of the Funeral.  I had to get all my ducks in a row and get someone to run it as we can not postpone.  We are planning a Wine and Cheese party to try to get more members.  

So Tuesday I had a lot  of work to do for the Opera.  I also had a dance lesson.  It was very enjoyable.  I like my lessons with my instructor.  I hate the joint lessons with Jim and Elizabeth.  

Finally I had to fix dinner.  I had a great lunch out with Barbara.  I was going to fix fish tacos.  This is a WW recipe.  It is easy and very good.  It makes 4 servings of 2 each.  Two tacos was more that filling, even though Jim ate 6.  It was only 6 points for 2.  That was good as I only had 6 points left.  

Trying to be good.  

Ingredients:

1/2 t salt

1# mahi mahi fillets, rinsed and patted dry

1 1/2 T finely minced fresh ginger root

1/3 C packed dark brown sugar

2 T finely minced scallions

1/4 C minced fresh cilantro

2 C chopped lettuce

1/4 C peach salsa, or mango salsa (I used Paul Newman mango salsa.)

8 small corn tortillas

1 fresh lime, cut into 4 wedges

Directions:

  1. Rub salt into fish; set aside.
  2. In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro; mix well.
  3. Add fish; turn to coat.  Cover fish and marinate in the refrigerator for 20 minutes.  (It was so unseasonably cold that I just left it on the counter.)
  4. Preheat the broiler to high.  Line the broiler pan with aluminum foil for easier cleanup.  
  5. Remove the fish from the marinade and place on broiler pan; brush with marinade.  
  6. Broil fish for 6 minutes; flip fish and brush with marinade again.  
  7. Cook until fish is no longer translucent, about 5-6 minutes more depending on thickness of fish.
  8. Remove fish immediately; cut into 8 pieces.  
  9. Divide fish, lettuce, and salsa among tortillas; fold in half and serve with lime.  

Yield is 2 tacos per serving; 6 points.  

The photos is from a Roman kitchen.  This was in a multi person house in Rome.  

]]>
You would not believe how many days that horrible chicken lasted.  I was lucky to have it and did not miss cooking.  Saturday, we ate the leftover lamb chops from my meal out and the leftover pasta before going to the dance club where horrible pizza is served on Saturday.  Sunday and Monday we ate chicken.  Monday at 4:00 PM we were at a dance lesson when my world fell apart.  My dear Aunt Fran died that morning.  Aunt Mary called and left a message.  I cry almost every day when I don’t have something else and the thought that we will never talk again goes through my mind.  

I spent most of Monday night talking to my cousin and then making arrangements to go to the funeral.  I also notified all that live out of the area also.  Chris thanked me for doing that.  I had a Guild planning party planned for the day of the Funeral.  I had to get all my ducks in a row and get someone to run it as we can not postpone.  We are planning a Wine and Cheese party to try to get more members.  

So Tuesday I had a lot  of work to do for the Opera.  I also had a dance lesson.  It was very enjoyable.  I like my lessons with my instructor.  I hate the joint lessons with Jim and Elizabeth.  

Finally I had to fix dinner.  I had a great lunch out with Barbara.  I was going to fix fish tacos.  This is a WW recipe.  It is easy and very good.  It makes 4 servings of 2 each.  Two tacos was more that filling, even though Jim ate 6.  It was only 6 points for 2.  That was good as I only had 6 points left.  

Trying to be good.  

Ingredients:

1/2 t salt

1# mahi mahi fillets, rinsed and patted dry

1 1/2 T finely minced fresh ginger root

1/3 C packed dark brown sugar

2 T finely minced scallions

1/4 C minced fresh cilantro

2 C chopped lettuce

1/4 C peach salsa, or mango salsa (I used Paul Newman mango salsa.)

8 small corn tortillas

1 fresh lime, cut into 4 wedges

Directions:

  1. Rub salt into fish; set aside.
  2. In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro; mix well.
  3. Add fish; turn to coat.  Cover fish and marinate in the refrigerator for 20 minutes.  (It was so unseasonably cold that I just left it on the counter.)
  4. Preheat the broiler to high.  Line the broiler pan with aluminum foil for easier cleanup.  
  5. Remove the fish from the marinade and place on broiler pan; brush with marinade.  
  6. Broil fish for 6 minutes; flip fish and brush with marinade again.  
  7. Cook until fish is no longer translucent, about 5-6 minutes more depending on thickness of fish.
  8. Remove fish immediately; cut into 8 pieces.  
  9. Divide fish, lettuce, and salsa among tortillas; fold in half and serve with lime.  

Yield is 2 tacos per serving; 6 points.  

The photos is from a Roman kitchen.  This was in a multi person house in Rome.  

]]>
<![CDATA[Cranberry and Pecan Rice]]> http://www.lindasrecipes.com//blog/2486/Cranberry-and-Pecan-Rice http://www.lindasrecipes.com//blog/2486/Cranberry-and-Pecan-Rice Thu, 14 Sep 2017 16:53:45 -0500 http://www.lindasrecipes.com//blog/2486/Cranberry-and-Pecan-Rice On December 30, 2016, I made the Barefoot Contessa’s Skillet-roasted lemon chicken.  I not only raved about it in my blog, but wrote in the cookbook, “Wonderful, make again and again.  So Jim has a high school friend passing through Nashville.  We thought as they had a loose schedule visiting the Hermitage and the Parthenon then on to a baseball game in Atlanta, why don’t they eat here than making a dinner reservation that could require change.  Jim said make it simple.  So simple to me is to make something I have made before.  I pulled out Ina’s Cooking for Jeffery and made exactly the same recipe as before.  It was uneatable.  It was so tough you could hardly eat it.  The only difference was in December, I bought the chicken from Costco.  For this meal, Jim bought the chickens from Publix.  We had a lot leftover and have eaten it for several nights.  Once we get over this I am going to make it again and buy the chickens from Costco.  We will see if that is the problem.  It was like eating rubber bands.  

I also made the asparagus with parmesan cheese that I have also made before.  It was fine.  

The saving grace was the rice.  Our friend Jocelyn brought the recipe to our pool party.  I loved it and asked for the recipe.  It is delicious and I will probably make it again and again.  It came from a cookbook that I am not familiar with, but I do know it is on page 122.  It must be an older cookbook as Jocelyn told me that finding some of the ingredients was difficult.  it is 8 servings.    

Ingredients:

1 (16 oz.) package long grain wild rice  (she used 2)

1 bag boil-in-bag white rice  (I used for all of this a 20 oz. bag of wild and other grains mixed rice.)

1/2 C orange juice ( I and Jocelyn used mango mixed juice)

2 T fresh lemon juice

1 t salt

1/2 t pepper

1/2 C EVOO

3/4 C chopped celery

1/4 C chopped purple onion

2 T fresh chopped parsley

1 C dried cranberries

1 C chopped pecans, toasted

Directions:

  1. Prepare the rice however the packages you buy instructs.  
  2. Whisk together the juice of choice, lemon juice, salt ,pepper, and EVOO.  
  3. Pour over rice.  
  4. Add remaining ingredients; mix well.  
  5. This can be served cold or hot.  

Jim served this with Zinfandels.  After I finished the rice I just kept it on the stove in the pot until serving time.  We ate it for 2 more nights, and it was cold.  Good both ways.  

His friend was here on Friday.  We went to the Scottish games on Saturday.  It was great fun.  Barbara made great sandwiches, potato salad, and baked beans.  We took Jo and he had a great time.  Many dogs there.  He seems to be attracted to Beagles.  A little apricot poodle was attracted to him.  He was not interested.  

We learned that Jim is part of the Macintosh clan through grandpa McRitchie.  He didn’t seem to care.  Dinner Saturday was leftover dinner of lamb chops from the Oak restaurant that we went to with friends  on Wednesday and the pasta dish I made.  We went to the dance club and they have pizza on Friday night, so that is how we filled up Jim.  

Then, two more nights of rice and chicken.  It may be a long time before we eat chicken again.  

 

Jo was up all day.  We go back home fed Jo and he could not keep upright.  

]]>
On December 30, 2016, I made the Barefoot Contessa’s Skillet-roasted lemon chicken.  I not only raved about it in my blog, but wrote in the cookbook, “Wonderful, make again and again.  So Jim has a high school friend passing through Nashville.  We thought as they had a loose schedule visiting the Hermitage and the Parthenon then on to a baseball game in Atlanta, why don’t they eat here than making a dinner reservation that could require change.  Jim said make it simple.  So simple to me is to make something I have made before.  I pulled out Ina’s Cooking for Jeffery and made exactly the same recipe as before.  It was uneatable.  It was so tough you could hardly eat it.  The only difference was in December, I bought the chicken from Costco.  For this meal, Jim bought the chickens from Publix.  We had a lot leftover and have eaten it for several nights.  Once we get over this I am going to make it again and buy the chickens from Costco.  We will see if that is the problem.  It was like eating rubber bands.  

I also made the asparagus with parmesan cheese that I have also made before.  It was fine.  

The saving grace was the rice.  Our friend Jocelyn brought the recipe to our pool party.  I loved it and asked for the recipe.  It is delicious and I will probably make it again and again.  It came from a cookbook that I am not familiar with, but I do know it is on page 122.  It must be an older cookbook as Jocelyn told me that finding some of the ingredients was difficult.  it is 8 servings.    

Ingredients:

1 (16 oz.) package long grain wild rice  (she used 2)

1 bag boil-in-bag white rice  (I used for all of this a 20 oz. bag of wild and other grains mixed rice.)

1/2 C orange juice ( I and Jocelyn used mango mixed juice)

2 T fresh lemon juice

1 t salt

1/2 t pepper

1/2 C EVOO

3/4 C chopped celery

1/4 C chopped purple onion

2 T fresh chopped parsley

1 C dried cranberries

1 C chopped pecans, toasted

Directions:

  1. Prepare the rice however the packages you buy instructs.  
  2. Whisk together the juice of choice, lemon juice, salt ,pepper, and EVOO.  
  3. Pour over rice.  
  4. Add remaining ingredients; mix well.  
  5. This can be served cold or hot.  

Jim served this with Zinfandels.  After I finished the rice I just kept it on the stove in the pot until serving time.  We ate it for 2 more nights, and it was cold.  Good both ways.  

His friend was here on Friday.  We went to the Scottish games on Saturday.  It was great fun.  Barbara made great sandwiches, potato salad, and baked beans.  We took Jo and he had a great time.  Many dogs there.  He seems to be attracted to Beagles.  A little apricot poodle was attracted to him.  He was not interested.  

We learned that Jim is part of the Macintosh clan through grandpa McRitchie.  He didn’t seem to care.  Dinner Saturday was leftover dinner of lamb chops from the Oak restaurant that we went to with friends  on Wednesday and the pasta dish I made.  We went to the dance club and they have pizza on Friday night, so that is how we filled up Jim.  

Then, two more nights of rice and chicken.  It may be a long time before we eat chicken again.  

 

Jo was up all day.  We go back home fed Jo and he could not keep upright.  

]]>
<![CDATA[Spicy Pasta alla Norma]]> http://www.lindasrecipes.com//blog/2485/Spicy-Pasta-alla-Norma http://www.lindasrecipes.com//blog/2485/Spicy-Pasta-alla-Norma Fri, 8 Sep 2017 16:15:37 -0500 http://www.lindasrecipes.com//blog/2485/Spicy-Pasta-alla-Norma In Fine Cooking there is an article that says 3 Ways with Eggplant.  I used to make an eggplant pasta dish a long time ago.  So I tried this one.  It is even better than the last.  It was a little hot for Jim.  If you are sensitive to heat in your food just cut back on the crushed red pepper. This dish serves 4.  WE even have a serving leftover.

Ingredients:

3T EVOO; more as needed

1 1/2 # Italian eggplant (about 2 medium) cut in 3/4” dice

2 large cloves garlic, copped

2 # ripe tomatoes, cut into 3/4” dice (or one 28 oz. can whole diced peeled tomatoes with juice)

1 t dried oregano

1-1 2/ t crushed red pepper flakes

12 oz. fettuccine

1/2 C chopped fresh basil; more for garnish

1/2 C fresh ricotta

1/4 C grated parmigiano-Reggiano, for serving

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Heat 2 T of the oil in a large skillet over medium heat.  (I used a very large skillet and cooked the eggplant all at one time.) Add 1/4 of the eggplant and 1/4 t salt, and cook, stirring often, until the eggplant is browned and softened, about 8 minutes.  Transfer to a bowl.  Repeat with the remaining eggplant, adding more oil as needed.
  3. Heat 1 T of oil in the same pan over medium heat.  Add the garlic and cook, stirring until fragrant about 30 seconds.  (I made a well in the eggplant and added the oil and cooked the garlic.)
  4. Add the tomatoes and oregano and cook stirring, until heated through, about 2 minutes.  Add the eggplant and pepper flakes and toss to combine.  Keep warm.  
  5. Cook the pasta according to package directions until al dente.
  6. Reserve 1 C of the pasta cooking water.  Drain the pasta and transfer to a large bowl.  Add the eggplant mixture, toss to combine, and add a little of the coking water if the pasta seems dry.  (I added the pasta and ricotta to the pan with the eggplant.  I also added a cup of pasta cooking water.)
  7. I served with the parmesan to sprinkle if you liked.  I did not drizzle with more oil or add extra basil leaves.  

My brother sent us wine called Bravado, It is from Tuscany Italy and says Eclipse, limited release.  it is intensely fruity and held up beautifully to the heat of the eggplant dish.  

The photo is from a sign in our room in Rome.  It is taken from a murel in the breakfast area.  Thy wrote no smoking over it.  I found it interesting that there was so much less smoking in Italy as in the past.  A lot of non smoking restaurants.  Big change! 

]]>
In Fine Cooking there is an article that says 3 Ways with Eggplant.  I used to make an eggplant pasta dish a long time ago.  So I tried this one.  It is even better than the last.  It was a little hot for Jim.  If you are sensitive to heat in your food just cut back on the crushed red pepper. This dish serves 4.  WE even have a serving leftover.

Ingredients:

3T EVOO; more as needed

1 1/2 # Italian eggplant (about 2 medium) cut in 3/4” dice

2 large cloves garlic, copped

2 # ripe tomatoes, cut into 3/4” dice (or one 28 oz. can whole diced peeled tomatoes with juice)

1 t dried oregano

1-1 2/ t crushed red pepper flakes

12 oz. fettuccine

1/2 C chopped fresh basil; more for garnish

1/2 C fresh ricotta

1/4 C grated parmigiano-Reggiano, for serving

Directions:

  1. Bring a large pot of well-salted water to a boil.  
  2. Heat 2 T of the oil in a large skillet over medium heat.  (I used a very large skillet and cooked the eggplant all at one time.) Add 1/4 of the eggplant and 1/4 t salt, and cook, stirring often, until the eggplant is browned and softened, about 8 minutes.  Transfer to a bowl.  Repeat with the remaining eggplant, adding more oil as needed.
  3. Heat 1 T of oil in the same pan over medium heat.  Add the garlic and cook, stirring until fragrant about 30 seconds.  (I made a well in the eggplant and added the oil and cooked the garlic.)
  4. Add the tomatoes and oregano and cook stirring, until heated through, about 2 minutes.  Add the eggplant and pepper flakes and toss to combine.  Keep warm.  
  5. Cook the pasta according to package directions until al dente.
  6. Reserve 1 C of the pasta cooking water.  Drain the pasta and transfer to a large bowl.  Add the eggplant mixture, toss to combine, and add a little of the coking water if the pasta seems dry.  (I added the pasta and ricotta to the pan with the eggplant.  I also added a cup of pasta cooking water.)
  7. I served with the parmesan to sprinkle if you liked.  I did not drizzle with more oil or add extra basil leaves.  

My brother sent us wine called Bravado, It is from Tuscany Italy and says Eclipse, limited release.  it is intensely fruity and held up beautifully to the heat of the eggplant dish.  

The photo is from a sign in our room in Rome.  It is taken from a murel in the breakfast area.  Thy wrote no smoking over it.  I found it interesting that there was so much less smoking in Italy as in the past.  A lot of non smoking restaurants.  Big change! 

]]>
<![CDATA[Sake-marinated Steak & Israeli Street Corn]]> http://www.lindasrecipes.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn http://www.lindasrecipes.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn Tue, 5 Sep 2017 22:39:16 -0500 http://www.lindasrecipes.com//blog/2484/Sakemarinated-Steak-and-Israeli-Street-Corn Happy Labor Day.  We planned a day of do what you want to do.  Jim’s coffee group met at Starbucks as The Picnic is closed on holidays.  I got up whenever and immediately filled in all my past blog food events.  I also read a lot of the new car manual.  I set up all my radio stations.  The radio is the hardest to understand in my opinion.  I have drive, start and reverse under control.  I also worked a lot on Opera business.  

Tonight we had the steak I promised Jim.  I had marinated it ahead of time and it was a great tasting steak from Fine Cooking.  I also made Israeli Street Corn. Complete waste of time.  It is like Mexican Corn, with different ingredients that didn’t seem to work at all.  It tasted good, but Jim likes everything plain.  

Ingredients:

1/2 C sake

6 T Japanese soy sauce

1/4 C packed dark brown sugar

2 T Worcestershire sauce

1 T vegetable oil. more for grilling

1 t Asian sesame oil

1/2 t crushed red pepper flakes; more to taste

5 cloves of garlic, finely chopped

2 boneless rib-eye steaks (about 2 1/2#) total

Directions:

  1. combine sake, soy sauce, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-Quart baking dish.  Whisk until the sugar dissolves.
  2. Add the steak, turning several times to coat.  
  3. Cover dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.  
  4. Remove steak from marinade and bring to room temperature.  
  5. Prepare a medium charcoal gas grill fire.  
  6. Brush the steaks lightly with oil.  Grill the steaks, flipping once halfway through cooking, about 12 minutes total for medium-rare.  
  7. Remove from the grill, tent with foil, and let rest for 5 minutes.  
  8. Slice steak into thin strips.  

I do not understand how anyone could stand on the street and eat this dish.  If anyone has been to Israel and did this, give me your thoughts.  

Ingredients:

1/3 C plain whole-milk Greek yogurt

1 T chopped cilantro, plus cilantro springs

1 T EVOO

1/4 t each fine sea salt and freshly ground pepper

Generous pinch of cayenne, plus more for serving

Zest of 1 lime, divided, plus 1 lime cut into wedges

1 C finely crumbled feta cheese

2 T zaatar seasoning blend

4 ears of corn, husks and silks removed

Directions:

  1. (We did this first, before the steak)  Heat a grill to high.  In a small bowl, stir together yogurt, chopped cilantro, oil, slat, pepper, pinch of cayenne, and half of lime zest.  
  2. Set feta on a plate.
  3. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.  
  4. Grill corn, covered and turning a few times, until charred in sections, 8-12 minutes total.  Transfer to a plate.  
  5. Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks.  
  6. Sprinkle corn all over with zaatar and as much cayenne as you like.  
  7. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs.  
  8. Serve any leftover cheese on the side.  

 

I served this with leftover cucumber salad.  Jim served Chateau Faugeres.  A Saint-Emilion Grand Cru 2001.  it was a beautiful night and we ate on the patio.  A good day had by all.  

]]>
Happy Labor Day.  We planned a day of do what you want to do.  Jim’s coffee group met at Starbucks as The Picnic is closed on holidays.  I got up whenever and immediately filled in all my past blog food events.  I also read a lot of the new car manual.  I set up all my radio stations.  The radio is the hardest to understand in my opinion.  I have drive, start and reverse under control.  I also worked a lot on Opera business.  

Tonight we had the steak I promised Jim.  I had marinated it ahead of time and it was a great tasting steak from Fine Cooking.  I also made Israeli Street Corn. Complete waste of time.  It is like Mexican Corn, with different ingredients that didn’t seem to work at all.  It tasted good, but Jim likes everything plain.  

Ingredients:

1/2 C sake

6 T Japanese soy sauce

1/4 C packed dark brown sugar

2 T Worcestershire sauce

1 T vegetable oil. more for grilling

1 t Asian sesame oil

1/2 t crushed red pepper flakes; more to taste

5 cloves of garlic, finely chopped

2 boneless rib-eye steaks (about 2 1/2#) total

Directions:

  1. combine sake, soy sauce, sugar, Worcestershire, oils, pepper flakes, and garlic in a 2-Quart baking dish.  Whisk until the sugar dissolves.
  2. Add the steak, turning several times to coat.  
  3. Cover dish with plastic wrap and marinate in the refrigerator for at least eight hours or overnight.  
  4. Remove steak from marinade and bring to room temperature.  
  5. Prepare a medium charcoal gas grill fire.  
  6. Brush the steaks lightly with oil.  Grill the steaks, flipping once halfway through cooking, about 12 minutes total for medium-rare.  
  7. Remove from the grill, tent with foil, and let rest for 5 minutes.  
  8. Slice steak into thin strips.  

I do not understand how anyone could stand on the street and eat this dish.  If anyone has been to Israel and did this, give me your thoughts.  

Ingredients:

1/3 C plain whole-milk Greek yogurt

1 T chopped cilantro, plus cilantro springs

1 T EVOO

1/4 t each fine sea salt and freshly ground pepper

Generous pinch of cayenne, plus more for serving

Zest of 1 lime, divided, plus 1 lime cut into wedges

1 C finely crumbled feta cheese

2 T zaatar seasoning blend

4 ears of corn, husks and silks removed

Directions:

  1. (We did this first, before the steak)  Heat a grill to high.  In a small bowl, stir together yogurt, chopped cilantro, oil, slat, pepper, pinch of cayenne, and half of lime zest.  
  2. Set feta on a plate.
  3. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.  
  4. Grill corn, covered and turning a few times, until charred in sections, 8-12 minutes total.  Transfer to a plate.  
  5. Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks.  
  6. Sprinkle corn all over with zaatar and as much cayenne as you like.  
  7. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs.  
  8. Serve any leftover cheese on the side.  

 

I served this with leftover cucumber salad.  Jim served Chateau Faugeres.  A Saint-Emilion Grand Cru 2001.  it was a beautiful night and we ate on the patio.  A good day had by all.  

]]>
<![CDATA[Glazed Spice-Rubbed Spareribs]]> http://www.lindasrecipes.com//blog/2483/Glazed-SpiceRubbed-Spareribs http://www.lindasrecipes.com//blog/2483/Glazed-SpiceRubbed-Spareribs Mon, 4 Sep 2017 14:34:09 -0500 http://www.lindasrecipes.com//blog/2483/Glazed-SpiceRubbed-Spareribs Check out this interior.  I have told Jo that it will be a cold day in hell before his paws will touch these seats.  I can lower the back seats and it has a bar to keep the luggage or whatever in the way back and we can put is bed in the near back for trips.  

We decided to have a Sunday afternoon pre labor day party.  Everyone brought delicious sides, dessert, and appetizers.  I made my Baby Deen cucumber salad and ribs.  If you want to find the cucumber recipe fast, go to the side where it says Explore.  Scroll down to cucumber, then go to date and pick July 19, 1014.  It is the middle recipe of that meal.  I make it at least once every summer.  I had crackers and two kinds of goat cheeses. and A yellow lintel hummus that I bought at Publics to go with Barbara’e buffalo chicken wraps for appetizers.  We also had olives.  

for the main course we had the following easy to make ahead ribs from Fine Cooking.  I think these are the best ribs to date.  They must be started the day before.  Sunday we took the oven baked ribs out of the refrigerator about 1 o’clock.  Jim did the final prep work on the grille and we ate.  Mary brought a macaroni salad and Connie brought dessert.  It serves 6-8.  We had 8 and there are 3 ribs left.

Ingredients:

For the Ribs:

2 T fennel seeds

1 T cumin seeds

2 t whole black peppercorns

2 T smoked paprika, preferably hot (I used the Hungarian paprika that Carole brought me from Hungary.)

6 1/2-7# pork spareribs (2 racks)

Kosher salt

1/2 C apple juice 

Flaky sea salt

For the Glaze:

1/2 C apple juice

1/2 C tomato paste (I used a 60z can and added 2 T tomato paste from the freezer)

2 T Worcestershire sauce

1 1/2 T packed dark brown sugar

1 1/2 t spicy brown mustard

1/2 t dried oregano

1/2 t finely chopped garlic

Kosher sat

Directions:

Cook the Pork:

  1. Position a rack in the center of the oven and heat to 300 degrees F.
  2. Crush the fennel, cumin, and pepper corns to a medium grind in a spice grinder.  Stir in the paprika.  Set aside 1 t of the spice mix.  
  3. Season the ribs well all over with kosher salt, then rub the spice mix all over.  
  4. Transfer to a large roasting pan, meaty side up.  Pour in the apple juice, cover tightly with foil, and cook until very tender, about 2 hours; the ribs should sag if you hold the center up with a pair of tongs.  
  5. Uncover, and lit cool to room temperature in the pan.  (You can refrigerate for up to 2 days or freeze up to 1 month.)

Make the Glaze:

  1. Combine the apple juice, tomato paste, Worcestershire, sugar, mustard, oregano, garlic, and 1/2 t salt in a medium saucepan.  
  2. Cook, stirring occasionally, over medium-low heat for 5 minutes.  
  3. Season to taste with salt.  
  4. the glaze may be made up to 3 days ahead; let cool, cover and refrigerate.

Finish the Ribs on the Grill:

  1. Prepare a medium-high (400-450 F) gas or charcoal grill fire.
  2. Brush the ribs with a thin coating of Glaze. Grill, flipping every 5 minutes or so and basting with more glaze until the glaze browns, about 15 minutes.  
  3. Transfer to a cutting board, tent with foil, and let rest 5-10 minutes before cutting the rigs apart.  
  4. Sprinkle the reserved 1 t spices over the ribs and finish with a little kosher or flakey sea salt.  

We had Black box wine with our swim and appetizers.  For dinner we sampled 3 different reds.  First was Gainey Vineyard 2013 Syrah.  Second we had Tablas Creek Vineyard 2006 Tannat, and finally Herman Story, Bien Nacido Vineyard 2012 Syrah.  

A good time was had by all.  We came in and listened to the news.  That was a very bad idea.  

]]>
Check out this interior.  I have told Jo that it will be a cold day in hell before his paws will touch these seats.  I can lower the back seats and it has a bar to keep the luggage or whatever in the way back and we can put is bed in the near back for trips.  

We decided to have a Sunday afternoon pre labor day party.  Everyone brought delicious sides, dessert, and appetizers.  I made my Baby Deen cucumber salad and ribs.  If you want to find the cucumber recipe fast, go to the side where it says Explore.  Scroll down to cucumber, then go to date and pick July 19, 1014.  It is the middle recipe of that meal.  I make it at least once every summer.  I had crackers and two kinds of goat cheeses. and A yellow lintel hummus that I bought at Publics to go with Barbara’e buffalo chicken wraps for appetizers.  We also had olives.  

for the main course we had the following easy to make ahead ribs from Fine Cooking.  I think these are the best ribs to date.  They must be started the day before.  Sunday we took the oven baked ribs out of the refrigerator about 1 o’clock.  Jim did the final prep work on the grille and we ate.  Mary brought a macaroni salad and Connie brought dessert.  It serves 6-8.  We had 8 and there are 3 ribs left.

Ingredients:

For the Ribs:

2 T fennel seeds

1 T cumin seeds

2 t whole black peppercorns

2 T smoked paprika, preferably hot (I used the Hungarian paprika that Carole brought me from Hungary.)

6 1/2-7# pork spareribs (2 racks)

Kosher salt

1/2 C apple juice 

Flaky sea salt

For the Glaze:

1/2 C apple juice

1/2 C tomato paste (I used a 60z can and added 2 T tomato paste from the freezer)

2 T Worcestershire sauce

1 1/2 T packed dark brown sugar

1 1/2 t spicy brown mustard

1/2 t dried oregano

1/2 t finely chopped garlic

Kosher sat

Directions:

Cook the Pork:

  1. Position a rack in the center of the oven and heat to 300 degrees F.
  2. Crush the fennel, cumin, and pepper corns to a medium grind in a spice grinder.  Stir in the paprika.  Set aside 1 t of the spice mix.  
  3. Season the ribs well all over with kosher salt, then rub the spice mix all over.  
  4. Transfer to a large roasting pan, meaty side up.  Pour in the apple juice, cover tightly with foil, and cook until very tender, about 2 hours; the ribs should sag if you hold the center up with a pair of tongs.  
  5. Uncover, and lit cool to room temperature in the pan.  (You can refrigerate for up to 2 days or freeze up to 1 month.)

Make the Glaze:

  1. Combine the apple juice, tomato paste, Worcestershire, sugar, mustard, oregano, garlic, and 1/2 t salt in a medium saucepan.  
  2. Cook, stirring occasionally, over medium-low heat for 5 minutes.  
  3. Season to taste with salt.  
  4. the glaze may be made up to 3 days ahead; let cool, cover and refrigerate.

Finish the Ribs on the Grill:

  1. Prepare a medium-high (400-450 F) gas or charcoal grill fire.
  2. Brush the ribs with a thin coating of Glaze. Grill, flipping every 5 minutes or so and basting with more glaze until the glaze browns, about 15 minutes.  
  3. Transfer to a cutting board, tent with foil, and let rest 5-10 minutes before cutting the rigs apart.  
  4. Sprinkle the reserved 1 t spices over the ribs and finish with a little kosher or flakey sea salt.  

We had Black box wine with our swim and appetizers.  For dinner we sampled 3 different reds.  First was Gainey Vineyard 2013 Syrah.  Second we had Tablas Creek Vineyard 2006 Tannat, and finally Herman Story, Bien Nacido Vineyard 2012 Syrah.  

A good time was had by all.  We came in and listened to the news.  That was a very bad idea.  

]]>
<![CDATA[Tomato Mozzarella nad Basil Tart]]> http://www.lindasrecipes.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart http://www.lindasrecipes.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart Mon, 4 Sep 2017 13:26:20 -0500 http://www.lindasrecipes.com//blog/2482/Tomato-Mozzarella-nad-Basil-Tart I had promised Jim steak for dinner and then found out it had to marinate for 24 hours.  So we had this tomato tart that was in the Wednesday Tennessean.  I used Pillsbury ready crust to line the tart.  So either do that or make crust following your favorite crust directions.  We had basil that I grow and tomatoes from the farmers market.  It was good.  Kind of a lasagne with the pasta.  It serves 6 to 8 or in our case 2.  

Ingredients:

4 medium beefsteak tomatoes (about 1 1/2#)

1/2 t kosher salt  plus more for sprinkling on the tomatoes

1 C packed basil leaves plus extra small leaves for garnish

1/2 C plus 2 T whole-milk ricotta cheese

2 large eggs, lightly beaten

1 C coarsely grated mozzarella cheese (about 6 0z)

1 oz. freshly grated Parmigiano-Reggiano

1/4 t black pepper

EVOO for brushing on the tomatoes

One crust of pastry dough (I buy Pillsbury)

Directions:

  1. Preheat the event to 400 degrees.  Unroll one crust off the dough.  Ease the round into a 9” tart tin  with a removable flutter rim, trim any excess.  (I tuck it around the rim.)  Line the shell with aluminum foil and fill it with pie weights, Bake in the lower 1/3 of the oven for 20 minutes.  Carefully remove the foil and pie weights, return the tart shell to the oven and bake it until it is golden brown, about 10 minutes.  Transfer to a rack and let cool.  
  2. Reduce the oven temperature to 350 degrees F.  Slice the tomatoes 1/2” thick. lightly salt the slices on both sides and transfer them to a large colander or cake rack to drain for 20 minutes.
  3. In a food processor, combine the basil, ricotta and eggs and process until blended.
  4. Add the salt mozzarella, Parmigiano and pepper and process until combined.
  5. pat the tomatoes dry with paper towels.  Line the bottom of the pastry shell with the tomato end pieces, and spoon on the cheese mixture, smoothing it out with a spatula.  
  6. Arrange the remaining tomato slices on top, in one layer, overlapping them slightly.  
  7. Brush the tomatoes with EVOO and bake until the cheese mixture is set, about 1 hour.  
  8. Transfer to a rack to cool for 10 minutes before serving.  

Jim served this with a 2016 Cotes-Du-Rhone called Saint Cosme.  Good meal, not great.  

]]>
I had promised Jim steak for dinner and then found out it had to marinate for 24 hours.  So we had this tomato tart that was in the Wednesday Tennessean.  I used Pillsbury ready crust to line the tart.  So either do that or make crust following your favorite crust directions.  We had basil that I grow and tomatoes from the farmers market.  It was good.  Kind of a lasagne with the pasta.  It serves 6 to 8 or in our case 2.  

Ingredients:

4 medium beefsteak tomatoes (about 1 1/2#)

1/2 t kosher salt  plus more for sprinkling on the tomatoes

1 C packed basil leaves plus extra small leaves for garnish

1/2 C plus 2 T whole-milk ricotta cheese

2 large eggs, lightly beaten

1 C coarsely grated mozzarella cheese (about 6 0z)

1 oz. freshly grated Parmigiano-Reggiano

1/4 t black pepper

EVOO for brushing on the tomatoes

One crust of pastry dough (I buy Pillsbury)

Directions:

  1. Preheat the event to 400 degrees.  Unroll one crust off the dough.  Ease the round into a 9” tart tin  with a removable flutter rim, trim any excess.  (I tuck it around the rim.)  Line the shell with aluminum foil and fill it with pie weights, Bake in the lower 1/3 of the oven for 20 minutes.  Carefully remove the foil and pie weights, return the tart shell to the oven and bake it until it is golden brown, about 10 minutes.  Transfer to a rack and let cool.  
  2. Reduce the oven temperature to 350 degrees F.  Slice the tomatoes 1/2” thick. lightly salt the slices on both sides and transfer them to a large colander or cake rack to drain for 20 minutes.
  3. In a food processor, combine the basil, ricotta and eggs and process until blended.
  4. Add the salt mozzarella, Parmigiano and pepper and process until combined.
  5. pat the tomatoes dry with paper towels.  Line the bottom of the pastry shell with the tomato end pieces, and spoon on the cheese mixture, smoothing it out with a spatula.  
  6. Arrange the remaining tomato slices on top, in one layer, overlapping them slightly.  
  7. Brush the tomatoes with EVOO and bake until the cheese mixture is set, about 1 hour.  
  8. Transfer to a rack to cool for 10 minutes before serving.  

Jim served this with a 2016 Cotes-Du-Rhone called Saint Cosme.  Good meal, not great.  

]]>
<![CDATA[Sake-Steamed Mussels]]> http://www.lindasrecipes.com//blog/2481/SakeSteamed-Mussels http://www.lindasrecipes.com//blog/2481/SakeSteamed-Mussels Mon, 4 Sep 2017 12:57:50 -0500 http://www.lindasrecipes.com//blog/2481/SakeSteamed-Mussels Tuesday and Thursday we had BBQ leftovers again.  Wednesday we went to Dalt’s.  Friday, I was at the Opera Center all day proof reading for the Guild directory.  Jim did the grocery shopping for me.  I came home and made this mussels dinner.  The sauce was very good, but I am still partial to the Julia Child method that I have made for years.  

Ingredients:

4 oz. (8 T or 1 stick) unsalted butter

3 oz. scallions thinly sliced, white and dark green parts separated

5 cloves of garlic, finely chopped

2 t seeded and finely chopped fresno chile

2 T white miso

1 C sake

Kosher salt

3# mussels

1 lemon, cut into wedges

1 baguette, for serving

Directions:

  1. Melt the butter in a 6-8 qt. pot over medium heat.  (Have all ingredients chopped and ready to go.)
  2. Add the scallion whites and cook, stirring frequently , until tender, about 2 minutes.  Add the garlic, ginger, and chile, and cook stirring until fragrant, about 30 seconds.  
  3. Add the miso and whisk until combined.  
  4. Stir in the sake and add 1/2 t salt.
  5. Add mussels, cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes.  
  6. Divide the mussels among 4 bowls, discarding any that  did not open.  Ladle the broth over the mussels and top with the scallion greens.
  7. Serve with lemon wedges and bread.  

We had this with a white from Portugal called Casal Garcia.  It was very good.  Off to dance party.  

Picked up my new car yesterday.  Practically drives itself when you figure out how to start the car and put it in drive.  

]]>
Tuesday and Thursday we had BBQ leftovers again.  Wednesday we went to Dalt’s.  Friday, I was at the Opera Center all day proof reading for the Guild directory.  Jim did the grocery shopping for me.  I came home and made this mussels dinner.  The sauce was very good, but I am still partial to the Julia Child method that I have made for years.  

Ingredients:

4 oz. (8 T or 1 stick) unsalted butter

3 oz. scallions thinly sliced, white and dark green parts separated

5 cloves of garlic, finely chopped

2 t seeded and finely chopped fresno chile

2 T white miso

1 C sake

Kosher salt

3# mussels

1 lemon, cut into wedges

1 baguette, for serving

Directions:

  1. Melt the butter in a 6-8 qt. pot over medium heat.  (Have all ingredients chopped and ready to go.)
  2. Add the scallion whites and cook, stirring frequently , until tender, about 2 minutes.  Add the garlic, ginger, and chile, and cook stirring until fragrant, about 30 seconds.  
  3. Add the miso and whisk until combined.  
  4. Stir in the sake and add 1/2 t salt.
  5. Add mussels, cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes.  
  6. Divide the mussels among 4 bowls, discarding any that  did not open.  Ladle the broth over the mussels and top with the scallion greens.
  7. Serve with lemon wedges and bread.  

We had this with a white from Portugal called Casal Garcia.  It was very good.  Off to dance party.  

Picked up my new car yesterday.  Practically drives itself when you figure out how to start the car and put it in drive.  

]]>
<![CDATA[More leftovers]]> http://www.lindasrecipes.com//blog/2480/More-leftovers http://www.lindasrecipes.com//blog/2480/More-leftovers Mon, 28 Aug 2017 20:24:09 -0500 http://www.lindasrecipes.com//blog/2480/More-leftovers I don’t know if we will ever get rid of leftovers.  Tonight we finish the ratatouille pasta, tomorrow is more BBQ.  Stay tuned.  Long day today.  My brother left to drive home at 8:00 AM.  I have been doing wash all day.  Said from the usual there were extra towels and I decided to wash our bedspread.  Hopefully the stains come out of Jim’s side of the bed.  We also had to rush around and save all the cushions and pillows from the rain.  It has been a busy August.  Tomorrow I think routine over scheduling will start.  I have been wearing my tens machine for my back all day.  Numbed my feet in the am in the Dr. recommended shoes.  Hopefully I will be better by tomorrow.  

The photo is the statue in the entrance area at the resort in Montecatini.  

]]>
I don’t know if we will ever get rid of leftovers.  Tonight we finish the ratatouille pasta, tomorrow is more BBQ.  Stay tuned.  Long day today.  My brother left to drive home at 8:00 AM.  I have been doing wash all day.  Said from the usual there were extra towels and I decided to wash our bedspread.  Hopefully the stains come out of Jim’s side of the bed.  We also had to rush around and save all the cushions and pillows from the rain.  It has been a busy August.  Tomorrow I think routine over scheduling will start.  I have been wearing my tens machine for my back all day.  Numbed my feet in the am in the Dr. recommended shoes.  Hopefully I will be better by tomorrow.  

The photo is the statue in the entrance area at the resort in Montecatini.  

]]>
<![CDATA[Dinner in the Pool House]]> http://www.lindasrecipes.com//blog/2479/Dinner-in-the-Pool-House http://www.lindasrecipes.com//blog/2479/Dinner-in-the-Pool-House Mon, 28 Aug 2017 20:03:48 -0500 http://www.lindasrecipes.com//blog/2479/Dinner-in-the-Pool-House Well we all had a grand time at the party and as I said, we had a lot of BBQ left over.   The guys got up and we all learned about Houston.  My brothers son lives in north Houston.  We spent a great deal of the day watching the news and talking to him.  I also contacted Jim’s cousin who lives in the area.  To date both are trapped in their respective neighborhoods, but no water in the house yet.  Mary and I went to the farmer’s market and bought corn and tomatoes. We came back and swam (floated) all afternoon.  We got out about 4:00 and I started on dinner.  Like I said we had leftover BBQ.  I fixed a delicious fig tart and we microwaved the corn.  The corn was absolutely delicious with no enhancement needed.  

Microwave instructions came from all recipes.com.  It was very simple.  peel the corn and place each corn in a wet paper towel.  Microwave individual ears for 5 minutes each.  What I did was pile them on a plate and microwave for 30 minutes.  We had 6 ears.  Simple and good.  

I made a fig and goat cheese tart.  This recipe came from the Food Network.  They say courtesy of Gale Gand.  It was a little bit of a mess and I have some suggestions for avoiding the trouble I had.  

Ingredients:

1 C all-purpose flour

1/4 C sugar

1/2 lemon, zest freshly grated

8 T (1 stick) cold unsalted butter, cut into pieces

1 egg, beaten

4 oz, mild, fresh goat cheese

10 ripe fresh figs, stems snipped off and cut in half lengthwise (I used more and didn’t follow the concentric circle rule.)

2 T honey

Directions:

  1. Make the dough.  Blend the flour, sugar, and lemon zest at low speed in the food processor.  Add the butter and continue blending until the mixture is coarse and sandy-looking.  Add the beaten egg and blend just until the mixture comes together.  Form a ball, wrap with plastic wrap, and refrigerate at least 1 hour.  (Form a flat disc as big as you can store.)
  2. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment.  
  3. (My suggestion) Place the refrigerated disc on the parchment paper.  Place a second sheet on top.)Roll out to a rough circle, about 8” in diameter.  Remove the top parchment.  Around the circle, fold in the outer 1/2” of the pastry to form a naturally raised. “rustic edge to the tart.  (This dough is very hard to work with.  I rolled it out on a floured surface per their suggestion and could not get it transferred. )  
  4. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart, not the edges. 
  5. Arrange the fig halves in a concentric circles over the goat cheese  and drizzle the figs with money.  
  6. Bake about 25-30 minutes, or until the underside of the tart crust is browned.  

We served it with whipped cream.  I cut it in 6 pieces.  It was very good, but the dough is work.  

the photo is our latest member Regis, Mary (my sisiter-in-law) and Barbara who I could not have pulled this party off without her help.  

]]>
Well we all had a grand time at the party and as I said, we had a lot of BBQ left over.   The guys got up and we all learned about Houston.  My brothers son lives in north Houston.  We spent a great deal of the day watching the news and talking to him.  I also contacted Jim’s cousin who lives in the area.  To date both are trapped in their respective neighborhoods, but no water in the house yet.  Mary and I went to the farmer’s market and bought corn and tomatoes. We came back and swam (floated) all afternoon.  We got out about 4:00 and I started on dinner.  Like I said we had leftover BBQ.  I fixed a delicious fig tart and we microwaved the corn.  The corn was absolutely delicious with no enhancement needed.  

Microwave instructions came from all recipes.com.  It was very simple.  peel the corn and place each corn in a wet paper towel.  Microwave individual ears for 5 minutes each.  What I did was pile them on a plate and microwave for 30 minutes.  We had 6 ears.  Simple and good.  

I made a fig and goat cheese tart.  This recipe came from the Food Network.  They say courtesy of Gale Gand.  It was a little bit of a mess and I have some suggestions for avoiding the trouble I had.  

Ingredients:

1 C all-purpose flour

1/4 C sugar

1/2 lemon, zest freshly grated

8 T (1 stick) cold unsalted butter, cut into pieces

1 egg, beaten

4 oz, mild, fresh goat cheese

10 ripe fresh figs, stems snipped off and cut in half lengthwise (I used more and didn’t follow the concentric circle rule.)

2 T honey

Directions:

  1. Make the dough.  Blend the flour, sugar, and lemon zest at low speed in the food processor.  Add the butter and continue blending until the mixture is coarse and sandy-looking.  Add the beaten egg and blend just until the mixture comes together.  Form a ball, wrap with plastic wrap, and refrigerate at least 1 hour.  (Form a flat disc as big as you can store.)
  2. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment.  
  3. (My suggestion) Place the refrigerated disc on the parchment paper.  Place a second sheet on top.)Roll out to a rough circle, about 8” in diameter.  Remove the top parchment.  Around the circle, fold in the outer 1/2” of the pastry to form a naturally raised. “rustic edge to the tart.  (This dough is very hard to work with.  I rolled it out on a floured surface per their suggestion and could not get it transferred. )  
  4. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart, not the edges. 
  5. Arrange the fig halves in a concentric circles over the goat cheese  and drizzle the figs with money.  
  6. Bake about 25-30 minutes, or until the underside of the tart crust is browned.  

We served it with whipped cream.  I cut it in 6 pieces.  It was very good, but the dough is work.  

the photo is our latest member Regis, Mary (my sisiter-in-law) and Barbara who I could not have pulled this party off without her help.  

]]>
<![CDATA[Wine Pool Party]]> http://www.lindasrecipes.com//blog/2478/Wine-Pool-Party http://www.lindasrecipes.com//blog/2478/Wine-Pool-Party Mon, 28 Aug 2017 20:07:32 -0500 http://www.lindasrecipes.com//blog/2478/Wine-Pool-Party It is party time.  About 30 members showed for the party.  i was told that is a good turn out.  No one swam.  I was the only one in a swimsuit.  Bud, Jim and I went swimming after.  All the chicken wings were gone, but had a lot of BBQ left.  I probably made too much.  I had 5# of chicken wings, but that is the weight before cooking.  I made double the pork BBQ.  I received several compliments on Mom’s BBQ.  Two people said it was the best they had ever tasted.  One person said, “I don’t like BBQ, but I liked this.”  That is how Jim and I feel.  We also don’t like BBQ, but like this.  

Jim T in the green pants, Dan in the green golf shirt and Joel in the green Hawaiian shirt over to the left were invaluable in parking and chauffer service of people up and down the driveway.  

]]>
It is party time.  About 30 members showed for the party.  i was told that is a good turn out.  No one swam.  I was the only one in a swimsuit.  Bud, Jim and I went swimming after.  All the chicken wings were gone, but had a lot of BBQ left.  I probably made too much.  I had 5# of chicken wings, but that is the weight before cooking.  I made double the pork BBQ.  I received several compliments on Mom’s BBQ.  Two people said it was the best they had ever tasted.  One person said, “I don’t like BBQ, but I liked this.”  That is how Jim and I feel.  We also don’t like BBQ, but like this.  

Jim T in the green pants, Dan in the green golf shirt and Joel in the green Hawaiian shirt over to the left were invaluable in parking and chauffer service of people up and down the driveway.  

]]>
<![CDATA[Friday Night Out]]> http://www.lindasrecipes.com//blog/2477/Friday-Night-Out http://www.lindasrecipes.com//blog/2477/Friday-Night-Out Mon, 28 Aug 2017 19:13:23 -0500 http://www.lindasrecipes.com//blog/2477/Friday-Night-Out We were supposed to go to the University Club for dinner tonight.  It was called martini night.  No, you did not drink all night, every course was served in in a martini glass.  Unfortunately not enough people signed up, so it was cancelled.  My brother arrived in the afternoon.  We had just finished all the set up for the wine party the next day, that we could do ahead of time.  Because the dinner was cancelled with went to Asahi, near the dance club and then on to the dance club.  We came home and went to bed.  

The photo is Jim's fish dinner at Fin and Pearl.  Everyone enjoyed their meal.  Way above Asahi, but we had a good time.  

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We were supposed to go to the University Club for dinner tonight.  It was called martini night.  No, you did not drink all night, every course was served in in a martini glass.  Unfortunately not enough people signed up, so it was cancelled.  My brother arrived in the afternoon.  We had just finished all the set up for the wine party the next day, that we could do ahead of time.  Because the dinner was cancelled with went to Asahi, near the dance club and then on to the dance club.  We came home and went to bed.  

The photo is Jim's fish dinner at Fin and Pearl.  Everyone enjoyed their meal.  Way above Asahi, but we had a good time.  

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<![CDATA[Pasta with Ratatouille]]> http://www.lindasrecipes.com//blog/2476/Pasta-with-Ratatouille http://www.lindasrecipes.com//blog/2476/Pasta-with-Ratatouille Mon, 28 Aug 2017 19:04:34 -0500 http://www.lindasrecipes.com//blog/2476/Pasta-with-Ratatouille The next day Thursday, I had a hair appointment and jim had a dance lesson.  I knew that I still had many uncooked vegetables that I had bought for Italian grilled veggies.  I found this recipe in my latest WW cookbook for ratatouille with pasta.  Perfect, and easy.  I used corkscrew pasta instead of linguine and 1/2# of it.  My vegetables were probably larger than called for.  I also added mushrooms as these were part of the leftovers.  

Ingredients:

2 t EVOO

1 onion, chopped

4 garlic cloves, minced

1 small red pepper, chopped

1 eggplant, chopped

1 small zucchini, chopped

2 (141/2 oz.) cans of diced tomatoes

2 T drained capers

1 t dried Italian seasoning

1/2 t salt

1/4 t red pepper flakes

1/2 C chopped basil

1 (9 oz.) package of refrigerated linguine (I used 1/2# dried)

6 T freshly grated parmesan (I put it on the table and you chose the amount you wanted)

1 package sliced portobello mushrooms (I added)

Directions:

  1. heat oil in a large skillet over medium-high heat.  Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes.  Ad garlic and cook, stirring constantly, until fragrant, 30 seconds.  
  2. Add eggplant, zucchini, tomatoes, capers, mushrooms, Italian seasoning, salt and red pepper flakes.  Cook stirring occasionally, until vegetables are tender, about 5 minutes.  Remove from heat and stir in basil.  
  3. Meanwhile, cook pasta according to package directions and drain.  
  4. My skillet was very large so I added the pasta to the vegetable mixture  and toss to combine.  Divided evenly among 6 plates and sprinkle evenly with Parmesan.

WW says 6 points per serving (1/4 C pasta, 1 1/2 C vegetables and 1 T cheese)

I thought this dish was absolutely delicious.  My vegetables were from the farmer’s market and my Italian seasoning was from Italy.  The picture is me in front of the Indian Museum in Indianapolis.

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The next day Thursday, I had a hair appointment and jim had a dance lesson.  I knew that I still had many uncooked vegetables that I had bought for Italian grilled veggies.  I found this recipe in my latest WW cookbook for ratatouille with pasta.  Perfect, and easy.  I used corkscrew pasta instead of linguine and 1/2# of it.  My vegetables were probably larger than called for.  I also added mushrooms as these were part of the leftovers.  

Ingredients:

2 t EVOO

1 onion, chopped

4 garlic cloves, minced

1 small red pepper, chopped

1 eggplant, chopped

1 small zucchini, chopped

2 (141/2 oz.) cans of diced tomatoes

2 T drained capers

1 t dried Italian seasoning

1/2 t salt

1/4 t red pepper flakes