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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.  

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.  

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.  

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.  

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.