tag:blogger.com,1999:blog-63025799518833476752024-03-25T03:32:27.375-06:00Dinner with DeniseDeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-6302579951883347675.post-81434824712608833502023-10-31T11:23:00.001-06:002023-10-31T11:23:21.106-06:00Glazed roasted vegetables<p> <span style="font-family: Georgia, "Times New Roman", serif;">I wanted to repost this recipe because it is one of my favorites and one that I am asked for often. I like adding different vegetables as this recipe works with a</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;">variety of vegetables! I often add brussels sprouts or winter squash chunks. Just remember that if it is a softer vegetable, like brussels sprouts, mushrooms or zucchini, you could wait to add them until half way through the cooking time. </span></p><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, Times New Roman, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZe5MSmhF4mB2FCAZaQ_6PJUPFXr8Tt39-cjhQclSkTj2D5_kBThpRhYoS7sSQvEJKomw0_eATj75fN4LVpgVH5aitt0TWDMA-OqbXeNz7kxKvh6KDbaUhCgyFgPa95o-LfpiJFvtS-g6YEkrT5iY2YC7pzBGRkso_P8Y8bHevlfnghpWZc_3P0ySsOsWF" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="168" data-original-width="400" height="219" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZe5MSmhF4mB2FCAZaQ_6PJUPFXr8Tt39-cjhQclSkTj2D5_kBThpRhYoS7sSQvEJKomw0_eATj75fN4LVpgVH5aitt0TWDMA-OqbXeNz7kxKvh6KDbaUhCgyFgPa95o-LfpiJFvtS-g6YEkrT5iY2YC7pzBGRkso_P8Y8bHevlfnghpWZc_3P0ySsOsWF=w523-h219" width="523" /></a></div><br /><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="line-height: 18.4px;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Glazed roasted vegetables</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Four large servings</span><br /><span style="font-family: Georgia;"></span><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 very large sweet potato</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">3 parsnips</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">3 carrots</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 red onion</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Could add a rutabaga , Delicata squash, turnip , chopped butternut squash, brussels sprouts etc if desired</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">8 or so dried figs, quartered, optional </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">½ -3/4 cup pecan or walnut halves, optional</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Glaze</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 ½ TBSP molasses</span></div><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 TBSP balsamic vinegar</span></div><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">3 Tsp honey</span></div><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1-2 tsp mustard</span></div><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp olive oil</span></div><div class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp thyme or rosemary, crushed</span></div></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees F.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Cut vegetables up in small bite sized chunks. Mix in a bowl with 1 TBSP olive oil and 1 tsp balsamic vinegar.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Use a large baking sheet (about 13x18 ish). You may cover in foil for easy clean up. Oil pan with 1 TBSP extra-virgin olive oil. Place vegetables on the baking sheet and sprinkle with salt and pepper and crushed red pepper. Do not cover. Place in 400 oven for about 20 minutes minutes, turning a once during cooking with a spatula.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Remove from oven and add quartered figs and walnuts. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Mix molasses, </span><span style="font-family: Georgia, "Times New Roman", serif;">honey, </span><span style="font-family: Georgia, "Times New Roman", serif;">balsamic vinegar, </span><span style="font-family: Georgia, "Times New Roman", serif;">mustard </span><span style="font-family: Georgia, "Times New Roman", serif;">and olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Drizzle over veggies and turn to coat.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Return to oven and bake another 10 -20 minutes</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Check for doneness after it has been in about 30 minutes. It is done when vegetables are soft with a nice crispy crust. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br /></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Georgia;"><br /></span><span style="font-family: Georgia;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FHV-0qGPbiE/TbZGyVWtocI/AAAAAAAAAIc/AAMpvRB_LZU/s1600/P1120612roasted+glazed.jpg" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="178" i8="true" src="http://1.bp.blogspot.com/-FHV-0qGPbiE/TbZGyVWtocI/AAAAAAAAAIc/AAMpvRB_LZU/w238-h178/P1120612roasted+glazed.jpg" width="238" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This photo doesn't do these glazed veggies justice</td></tr></tbody></table></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Georgia, "Times New Roman", serif;">Recipe by Denise Birdsall 2011. All rights reserved</span>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-85746647233839830792023-10-31T10:56:00.000-06:002023-10-31T10:56:17.802-06:00Winter Squash Risotto<p> </p><p><span style="font-family: "Calisto MT", serif; font-size: 16pt;">How I LOVE this time year! The changing colors of the leaves
is a brilliant backdrop to all of my favorite fall meals! I do love cooking all
the fresh spring vegetables and the lovely summer of salads but my favorite things
to cook are the warm pots of soup, the abundant harvest of apples with all the goodies
I can make with them, slow roasted oven dishes and baking with the </span><span style="font-family: "Calisto MT", serif; font-size: 16pt;"> </span><span style="font-family: "Calisto MT", serif; font-size: 16pt;">spicy pumpkin flavors this time of year!</span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">Perhaps my most anticipated fall treat is in October when
all the winter squash are in season! Yay! I love some of the less well known
varieties such as Kabocha or Japanese pumpkin, Buttercup, and Delicata squash. They are
only available to me for a short time so I literally fill up my shopping basket
with them! <o:p></o:p></span></p><p class="MsoNormal"><br /><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXZyPgPm406-7qHASWYmC1r4fxd_E93M3AnwH4FaQSn1yKpB8MyYtIBpoAcMk40I1RzSk4pzYeFK326cUSqzQXAu2uo-q8MdT65tmfExA7uJxBH2GmJ6V4xkTSiaUrK_AEK5uGqrNfShxvxQ23_y8NlVl_hmZyYPhtSuPD2t2miAciTf490s0cif5awqj/s6000/DSC01830%20winter%20squash.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3944" data-original-width="6000" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXZyPgPm406-7qHASWYmC1r4fxd_E93M3AnwH4FaQSn1yKpB8MyYtIBpoAcMk40I1RzSk4pzYeFK326cUSqzQXAu2uo-q8MdT65tmfExA7uJxBH2GmJ6V4xkTSiaUrK_AEK5uGqrNfShxvxQ23_y8NlVl_hmZyYPhtSuPD2t2miAciTf490s0cif5awqj/w516-h338/DSC01830%20winter%20squash.jpg" width="516" /></a></span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">A winter squash risotto is perfect match of flavors- creamy
rice with pumpkin richness and warmth. We had this lovely dinner with a couple of
delightful new friends and they loved the warm and homey fragrance of roasting root
veggies which greeted them at the door. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">I have a similar risotto recipe on this blog with kabocha
and bacon but I wanted to make a vegetarian option which can easily be made
vegan. This risotto stars either creamy kabocha pumpkin or bright butternut. Feel
free to use any winter squash that has a flavorful puree. You can even make
this risotto with canned pumpkin puree in a pinch! <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">Risotto is a rice dish made with arborio rice which is
short grain and starchy. It is cooked slowly while stirring to create a lovely
creamy texture. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">Risotto is an easy dish to make but there are some
important guidelines. Heat a good quality, lower sodium broth in one pan and keep just
below a simmer. In another large pan, sauté the onions and garlic in olive oil/butter or vegan margarine
and then add the rice stirring until coated to build a flavorful base. As you
cook rice, add liquid and stir constantly- a figure 8 motion works well to stir
everything well. Stir in the broth, a little at a time (about a half cup) and cook
until it is just about absorbed. Then add a bit more liquid. <a name="_Hlk149641359">Taste the rice about 15 minutes in and if it is not close
to being al dente ( tender with a bit of texture in center) then add more water
or broth to pan to heat it and add to rice. For this risotto I add squash puree to the broth. If you prefer you could add diced roasted squash to the risotto towards the end of the cooking process instead. <o:p></o:p></a></span></p>
<span style="mso-bookmark: _Hlk149641359;"></span>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;">There are a few topping ideas if you would like to up the
flavor. These include tomato and onion, mushroom and kale, or roasted pepitas.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For a festival of winter squash flavors, serve this with a side
of roasted Delicata and onions. Or roast a wider variety of winter vegetables
with different flavors and textures such as sweet potatoes, parsnips and
carrots. To make your roasted veggies extra special, see my recipe for glazed
roasted vegetables.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbz21bbcu4OUCYrY0N723qeqO9hnK1k0vOerduaOnpYxBsvZHikEzxFjPlhy0glNKF_Ta-nYa3Ceei2iqYv8QekO99aFT0d-b86-mAEDX5wWRXPoBYfN5YtHCaC_KvcfVMPKIBx01N2EMFXg99cF9ZmGIw66iU8spsHrTVyQZlFMD7QBixL43-vSQf1XN/s5096/DSC01802%20risotto%20wintersquash-DeNoise4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3398" data-original-width="5096" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbz21bbcu4OUCYrY0N723qeqO9hnK1k0vOerduaOnpYxBsvZHikEzxFjPlhy0glNKF_Ta-nYa3Ceei2iqYv8QekO99aFT0d-b86-mAEDX5wWRXPoBYfN5YtHCaC_KvcfVMPKIBx01N2EMFXg99cF9ZmGIw66iU8spsHrTVyQZlFMD7QBixL43-vSQf1XN/s320/DSC01802%20risotto%20wintersquash-DeNoise4.jpg" width="320" /></a></div><br /><p></p>
<p class="MsoNormal"><span style="font-family: "Calisto MT",serif; font-size: 18.0pt; line-height: 107%;">Winter squash risotto<o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">About 2 ½ - 3 cups kabocha squash, Or
Butternut Or pumpkin puree (roasted and mashed see notes*)</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">4 cups vegetable broth or low sodium
chicken broth plus extra water as needed up to one cup</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p> </o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">1<span style="mso-spacerun: yes;">
</span>½ tablespoons extra-virgin olive oil</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">1 ½ TBSP butter or vegan alt margarine or
coconut oil</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">Small onion, finely diced</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">3 garlic cloves, pressed</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">½ -1 teaspoon dried thyme</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">½ tsp herbs de province</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">½ tsp garlic seasoning or garlic powder <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">½ teaspoon salt, more to taste
at the end</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">¼ teaspoon freshly ground
pepper</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">1 ½ cup arborio rice</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">1 cup dry white wine</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">½ cup finely grated
Parmigiano-Reggiano cheese or vegan cheese or skip the cheese if needed</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">You will need a medium sauce pan and a
larger dutch oven or deep wide pot. You may also need a saute pan for toppings though
you could make them ahead in the dutch oven. </span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 16.0pt; mso-color-alt: windowtext;">See
optional toppings**</span><span style="font-family: "Calisto MT",serif; font-size: 16.0pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Place broth in a medium
saucepan; bring to a simmer over medium heat. Add 2 ½ cups of winter squash
puree* Reduce the heat so the broth remains steaming, but is not boiling.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Heat oil and butter in
a large dutch oven or deep pot over medium heat. Add onion; cook, stirring,
until fragrant, about 3 minutes. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Add thyme, herbs, salt,
pepper and cook for one minute Add rice; stir until translucent, about 2 minutes.
</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Add wine and stir well,
until wine is almost absorbed by the rice, about 3 minutes.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Stir in broth about a 1/2
cup at a time , reduce heat to a gentle simmer and cook, stirring constantly,
until the liquid has been absorbed. Continue adding the broth 1/2 cup at a
time, stirring after each addition until all the liquid has been absorbed, and
cook until the rice is tender and creamy. This usually takes about 20 minutes.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">As you are coming
closer to the end of the broth, taste test the rice. It should be al dente,
tender with just a bit of bite in the center.<span style="mso-spacerun: yes;">
</span>If it has a way to go, add more water to the broth pot and heat it up
before adding it to the rice.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Also taste for salt and
seasonings as well as if it has enough of the squash puree. Add more as needed.
Remember that too much squash can make the finished risotto a bit heartier or thick,
which is fine but if you are looking for light and creamy go easy on extra
squash puree. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Add ¼ cup of parmesiano
Reggiano, blend it in. You can skip the cheese or try a vegan alternative. If I
was skipping I would add nutritional yeast for flavor.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-color-alt: windowtext; mso-fareast-font-family: "Times New Roman";">Top finished risotto
with extra parmesan. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-left: 53.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">*<span style="color: #19191a;"> Roast
kabocha or butternut squash <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Scrub the squash. Puncture several times. Then place in
microwave for 3 minutes or so to soften skin a bit. Or you could place whole
squash in the oven for 8 minutes or so to soften, remove and cut in half to
remove seeds. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Next, carefully cut squash in half. Take care, this is the
dangerous part! <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Next up, remove the seeds. I like to use a </span><a href="https://rstyle.me/n/cyhd8ib53t7" target="_blank"><span style="color: windowtext; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;">grapefruit spoon</span></a><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> to do this. You
may remove some of the stringiness after cooking. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Drizzle with olive oil and brush or rub on the squash. Place on
a baking sheet , cut side down. You may line your baking sheet with foil or parchment
for easy clean-up. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bake at 400°F for 30-45 minutes for kabocha or 40-50 for
butternut or until very tender. The time is dependent on the size and on how dry
the squash is so keep an eye on it. <span style="mso-spacerun: yes;"> </span>Let
it cool slightly, so you can hold it. Then, use a spoon to scoop the flesh of
the squash away from the skin.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #19191a; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place a 2 ½ cups or so of the cooked squash in food processor or
high-speed blender and blend for a minute. Add a bit of broth and blend until
smooth. If your squash puree is already smooth just by mashing or if you are
using canned pumpkin you may skip this step. <o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Optional toppings**</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">I like to serve this with roasted winter
vegetables such as sweet potatoes, delicata squash, parsnips, carrots, and onion.
Just start roasting them about 20-30 minutes before risotto starts so they are
both done at the same time .Or if it is easier, you can roast the vegetables
when you roast the squash for the risotto and just heat them up to serve.</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">In addition, you can add flavor, color,
and texture by topping the finished risotto with one of these or other desired
topping. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Option one</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1 TBSPN olive oil</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1 cup grape tomatoes, cut in half</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1/2 c diced onion</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">2 cloves garlic , pressed or chopped</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Splash of balsamic vinegar, optional </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .25in;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Saute the
tomatoes, onion, garlic on medium low for 10 -15 minutes until soft and
starting to brown a bit. Add more oil if it is sticking. Turn down the heat and
continue cooking for 5-10 minutes. Add a splash of balsamic along with the
garlic and kale if you like. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Option two</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1 TBSPN olive oil</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1 cup sliced mushrooms (shiitake or baby
bella,or other variety)</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1/3 c diced onion</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">2 cloves garlic, pressed or chopped</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white; margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">1 cup shredded kale or spinach </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Saute mushrooms and onions for several
minutes until liqu44id releases. Add garlic and kale and sauté for a few more
minutes. </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Option 3</span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>
<p style="background: white;"><span style="color: black; font-family: "Calisto MT",serif; font-size: 14.0pt; mso-color-alt: windowtext;">Roasted pepitas and fresh parsley </span><span style="font-family: "Calisto MT",serif; font-size: 14.0pt;"><o:p></o:p></span></p>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-51052151767270031652023-05-29T13:16:00.003-06:002023-05-29T13:21:33.434-06:00Lemon Orzo Salad with arugula, tomato, olives and artichokes<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br /></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iUgTnHKs7AmZePDvPXeKVd-YOeC1shsE3KmknqXDtCtPi--cIgDIlCHus9gC_8qxYvn5nJhSxpphMyg5pfMxb3N0pOXKIQ69BgZrRt48OiVzHmO--3kcRJCSHWJ8511tuxab5LrQmu3Kegd7Dr1CHllgfA6Y1Sp7tBCzTBxWpzr1gJCHJPhqT9tEHQ/s1440/lemon%20orzo%20arugula%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1440" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iUgTnHKs7AmZePDvPXeKVd-YOeC1shsE3KmknqXDtCtPi--cIgDIlCHus9gC_8qxYvn5nJhSxpphMyg5pfMxb3N0pOXKIQ69BgZrRt48OiVzHmO--3kcRJCSHWJ8511tuxab5LrQmu3Kegd7Dr1CHllgfA6Y1Sp7tBCzTBxWpzr1gJCHJPhqT9tEHQ/w392-h261/lemon%20orzo%20arugula%20salad.jpg" width="392" /></a></div><br /> <p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 16px;">1 cup whole wheat or regular Orzo </span><span style="font-family: "inherit", serif; font-size: 16px;">(May substitute gluten free orzo, Israeli couscous, or other small pasta)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 -1/2 cup each of
Kalamata or black olive </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 cup green olives. slice if desired. (May use all of one or the other olive)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">One half red onion, <o:p></o:p></span><span style="font-family: inherit, serif;">minced</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4-6 oz Jar of marinated artichoke
hearts, quartered, drained<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ - ¾ up crumbled
feta or goat cheese<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Small red bell
pepper, diced<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">12 or so grape tomatoes<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups arugula, torn<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cucumber, peeled and
seeded, diced optional<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 16px;">½ - ¾ up crumbled feta or goat cheese</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 12pt;">Dressing: <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 12pt;">Lemon, small, finely zested and juiced<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 12pt;">1/2 cup olive oil plus 1/4 c lemon flavored olive oil or 3/4 c olive oil <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit, serif;"><span style="font-size: 12pt;">Optional- Up to quarter cup of white balsamic vinegar or rice vingar etc. </span></span><span style="font-size: 16px;">if needed.</span><span style="font-size: 12pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit, serif;"><span style="font-size: 12pt;">To taste Salt, Lemon pepper, garlic powder, </span>sugar or honey.<span style="font-size: 12pt;"> Start with about 1/2 tsp and add more as desired.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 12pt;">2 TBSP mayonnaise, optional</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit", serif; font-size: 12pt;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>Note: all amounts and
items are flexible</i><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cook orzo according
to package instructions. Rinse with cool water. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "inherit",serif; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a large jar or container with lid, add zest and juice of the lemon. Shake or whisk together with olive oil and seasoning. Taste and add more of anything needed. <o:p></o:p></span><span style="font-size: 12pt;"> If dressing is too tart add water or more </span>olive<span style="font-size: 12pt;"> oil. If it needs more flavor, add seasoning or some white balsamic vinegar. You may not need all of the dressing on this salad so reserve some for another use. </span></p>
<p><span style="font-family: inherit, serif;"><span style="font-size: 12pt;">Place cooked, rinsed, well drained orzo in a bowl. Add dressing, a 1/4 cup at a time until orzo is coated. Add all ingredients
except red pepper, arugula, cucumber. and feta cheese. Mix well and refrigerate about a half
hour. Prep cucumber by cutting in quarters </span>lengthwise<span style="font-size: 12pt;"> and slicing off seeds. Add the rest of the veggies and cheese.</span></span></p><p><span style="font-family: inherit, serif;"><span style="font-size: 12pt;"> Add more dressing if it looks dry or lacks flavor. </span></span> </p>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-78159491656024060652022-09-02T17:10:00.001-06:002022-09-02T17:10:23.139-06:00Baba Ghanoush (Grilled Eggplant Dip) and Tzatziki Bowl with Vegetable, Olives and Pickles on Rice<p> I realized that I have not been putting any of my recipes here on my blog this year! I will try to correct that!</p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">I recently started making “Bowls”. Bowls are a rather newly popular culinary term for a one dish meal of healthy and delicious ingredients,
usually a grain base with a variety of vegetables and sometimes a protein to which various toppings, dressings and sauces are added that take this humble meal to the next level. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">For today’s bowl I wanted to use up some food that I
already had in my fridge.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span>Last night, I made
baba ghanoush, a smoky grilled eggplant dip, and had it with dinner with pita chips. I wanted to enjoy the left-over eggplant dip with something else, so I tried it in a bowl recipe for lunch today.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">I’ve been experimenting with Bowl recipes. They are so full of
flavor AND Nutrition! This bowl used up a lot of leftovers such as brown rice
cooked earlier in the week (I always cook a bit extra rice and put it into
containers to freeze or refrigerate until needed), baba ghanoush (eggplant
dip) from last night and a half cup of Greek yogurt left over from our smoothies. I had a couple jars of olives open and a mason jar of quick pickled
radishes and onions. I like the way one can create a fun and satisfying meal
from various odds and ends in a bowl!<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn1bXX4-oSRLHz1fZJvYfMGUkfSxPnNi4JXABBM5rbsfNkvatD-iS_8fdk6gCj59bh4dAagtk9pnoi0LKOLOfMofRzwWGAYlKnUpSGuDnqdr4r8ENsFkgXivJDdy9tGrWnmRdnElY69y_0MHBE2GC74iwVBnF3JxgBGVdcYwv6Br_86Yccx6vv3xbTw/s4032/IMG_5988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn1bXX4-oSRLHz1fZJvYfMGUkfSxPnNi4JXABBM5rbsfNkvatD-iS_8fdk6gCj59bh4dAagtk9pnoi0LKOLOfMofRzwWGAYlKnUpSGuDnqdr4r8ENsFkgXivJDdy9tGrWnmRdnElY69y_0MHBE2GC74iwVBnF3JxgBGVdcYwv6Br_86Yccx6vv3xbTw/s320/IMG_5988.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">This bowl is very versatile. Although I made it with
eggplant dip- Baba Ghanoush- you could also make this bowl with hummus. I used
a tzatziki dressing (cucumber, yogurt with lemon and dill) but it could be made with tahini dressing. I used shredded
carrots, sliced red onion, cucumber and cherry tomatoes along with a few pea pods but any vegetables
could be added! <span style="mso-spacerun: yes;"> </span>I also added pickled
radishes and onion and two kinds of olives but not everyone likes those so feel
free to add or not. The base was brown rice, and it was topped by red leaf lettuce,
but these can be changed up as well with quinoa or a lettuce base! <o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvE7_sMNkEKMFLQKvkVwck-_ElGh2Xe_Z9ufSNu7sDenQAqJXbiuVCM_J1fIz-fuROJV2Y0ZqeWRIQk6N60geQhveTISUl6FeqHDWtmUcP5G3yaiu-ftyxPUxl7cr2bBwe5NbjZXVVjvX3Ynpt8gv8eyakN_p4RQPDarITdhQspkhlvKXWoxNOaO6Tw/s4032/IMG_5987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGvE7_sMNkEKMFLQKvkVwck-_ElGh2Xe_Z9ufSNu7sDenQAqJXbiuVCM_J1fIz-fuROJV2Y0ZqeWRIQk6N60geQhveTISUl6FeqHDWtmUcP5G3yaiu-ftyxPUxl7cr2bBwe5NbjZXVVjvX3Ynpt8gv8eyakN_p4RQPDarITdhQspkhlvKXWoxNOaO6Tw/s320/IMG_5987.jpg" width="240" /></a></div><br /><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><b>Baba Ghanoush and Tzatziki Bowl with Vegetable, Olives and Pickles on Rice</b><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Place 2/3 cup or so cooked brown
rice, hot., in the bottom of a large shallow bowl. Repeat for other servings (You may use cooked quinoa)<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Top with vegetable such as sliced
cucumbers, cherry tomatoes, a shredded carrot or other veggies. Roasted
cauliflower or broccoli might be great!<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add kalamata and/or green olives,
if you like olives<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add pickled radishes and
onions* if you have any on hand<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Surround the outside of the
bowl with torn lettuce<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Mound Baba ghanoush **in
the center. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Drizzle with tzatziki ***and
sprinkle with a fresh parsley if you have it<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Enjoy!<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fLp2KXr7PXlzpkU4jIMsCAyCOSYBd6MhOkNrKTwFY9nLh4oBBrDeDi26QI2NIHZAoeltigSCNgdjQZLsdIbq_j2qpnO86Lusrx6wV3hOL00JWQDFuEXX8BULAyfepsaI35m33NMJ65ohP84JaE6wgyMdAgmjAlM9tmjW9WOyVOXNFBBCbWXHqzmvRA/s4032/IMG_5991.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fLp2KXr7PXlzpkU4jIMsCAyCOSYBd6MhOkNrKTwFY9nLh4oBBrDeDi26QI2NIHZAoeltigSCNgdjQZLsdIbq_j2qpnO86Lusrx6wV3hOL00JWQDFuEXX8BULAyfepsaI35m33NMJ65ohP84JaE6wgyMdAgmjAlM9tmjW9WOyVOXNFBBCbWXHqzmvRA/w310-h413/IMG_5991.jpg" width="310" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is the bowl just before and added the lettuce and drizzle of Tzatziki. This shows one way to arrange vegetables in groupings, but you could also just scatter each item over the rice. You can see my bowl was not wide enough for a proper presentation. </td></tr></tbody></table><br /></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">*Quick </span><span style="font-family: "Amasis MT Pro",serif; font-size: 16.0pt; line-height: 107%;">Pickled Radishes and Red Onion<o:p></o:p></span></p><p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 16.0pt; line-height: 107%;">If you have a chance to make pickles for your bowl they really add a bit of zing and color! You can pickle radishes, onion, </span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span>I change this recipe often trying to figure
out the perfect amounts but basically it is vinegar, water, sugar and salt with
radishes and onions. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">In a Saucepan, heat:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">½ c water. Reduce to
simmer. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add ½ cup white balsamic OR
red wine vinegar (makes a vibrant pink color) OR other sweeter white vinegar <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Stir in ¼- ½ cup sugar (You could try 2-3 TBSP maple syrup or 2
TBSP sugar for a tart flavor). <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add 3 tsp kosher or sea
salt, More if needed<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Stir until dissolved.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">You may add red pepper
flakes or a drop or two of hot sauce or sriracha, dried chili, peppercorn, etc<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add a bunch of thinly sliced radishes
and a thinly sliced red onion.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Turn off the heat. Let it
sit on the stove, stirring occasionally for 20 minutes until cool.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Pour into clean mason jar
and refrigerate for at least a couple of hours and up to 1-2 weeks or more.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">** </span><span style="font-family: "Amasis MT Pro",serif; font-size: 16.0pt; line-height: 107%;">Baba Ghanoush</span><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"> <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Look up a recipe or try this one<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">I washed and cut one large
eggplant in half end to end <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Brush with olive or avocado
oil. Sprinkle with salt smoked paprika and cumin.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">To roast in oven, heat oven
to 425 and line a pan with foil. Place eggplant cut side down and roast for 30-40
minutes until eggplant skin is blistered and eggplant is soft and collapses a
bit.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">To grill, heat grill to
very hot. Place eggplant skin side down. Grill until soft, about 15-25 minutes.
Watch while grilling so it does not catch on fire or over cook. Try not to over
oil so it won’t flow onto heat source. If you have a smoker cylinder or can, it
would impart and nice smoky taste. I might even use my smoker next time before
grilling or roasting for a quick flavor boost.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Let it cool . scoop out
insides, and salt them. You might want to leave the pieces in a sieve to drain
a bit if they are not dry enough. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">While eggplant is cooking, dice
half an onion and heat low and slow with olive oil in a pan to caramelize. It can
take 20 minutes or up to 40! During the last 5 minutes add 3-4 garlic cloves
pressed. Generously Salt and pepper and a sprinkle of smoked paprika and cumin.
Cool.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Into Blender or food
processor:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span>About 1 TBSP Lemon juice<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">2-3 TBSP olive oil<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Optional- ¼ cup tahini, 2
TBSP parsley, more seasoning and spice<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Place everything into a blender
( vitamix or other powerful blender is best) or food processor. You may also
mash by hand for a chunkier dip. Add a TBSP of lemon juice. 2-3 TBSP or more of
quality Extra virgin olive oil. If desired, add ¼ cup tahini, you may also throw
in a couple TBSPs parsley. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Blend to desired smoothness.
Taste and add more salt, smoked paprika, lemon juice,, pepper, garlic powder or
pressed garlic, etc<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Cool or serve warm.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Note: recipe may be
doubled. This will stay a few days in the refrigerator or can be frozen but
texture may be off.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">***Quick Tzatziki<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">This is a quick and easy recipe I used for the bowl
today. You can look up more traditional recipes.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Grate ½ cucumber , salt and place in sieve to drain
slightly .<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">In a bowl blend together:<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add between 4-6 oz thick Greek yogurt<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add a ½ tsp grated lemon zest and tsp lemon juice<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"> ½ tsp dried dill
or dill seasoning mix<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Add in drained cucumber<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">
</span></p><p class="MsoNormal"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;">Salt to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-left: .5in;"><span style="font-family: "Amasis MT Pro",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-70419281959203751582021-11-28T20:02:00.002-07:002021-11-28T20:05:38.749-07:00Holiday Brisket<p> </p><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span style="font-family: "High Tower Text",serif;">This
brisket has a mildly sweet and sour flavor, but it is not overpowering. This should
be made a day or two ahead of time and then sliced and reheated before serving.
This gives the meat a chance to get very tender. <span style="mso-spacerun: yes;"> </span>It can even be frozen until needed! Serve with
roasted vegetables, a salad and perhaps mashed potatoes* or for Hanukkah,
latkes!<o:p></o:p></span></p>
<p class="MsoNormal">5-6 lb brisket<o:p></o:p></p>
<p class="MsoNormal">Sprinkle of Salt, pepper, 1 tsp each -garlic powder and onion powder, paprika<o:p></o:p></p>
<p class="MsoNormal">1-2 onion, thinly sliced<o:p></o:p></p>
<p class="MsoNormal">4 or 5 carrots sliced lengthwise<o:p></o:p></p>
<p class="MsoNormal">Vegetable oil<o:p></o:p></p>
<p class="MsoNormal">Sauce: one can cranberry sauce, jellied <o:p></o:p></p>
<p class="MsoNormal">1 bottle chili sauce <o:p></o:p></p>
<p class="MsoNormal">2 TBSP brown sugar + extra to sprinkle on top<o:p></o:p></p>
<p class="MsoNormal">4-5 cloves garlic finely minced<o:p></o:p></p>
<p class="MsoNormal">¾ <span style="mso-spacerun: yes;"> </span>cup red wine<o:p></o:p></p>
<p class="MsoNormal">1 cup beef broth<o:p></o:p></p>
<p class="MsoNormal">1 TBSP balsamic vinegar. More if needed<o:p></o:p></p>
<p class="MsoNormal">3 tsp Worcestershire sauce, optional<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Preheat over the oven to 300°. <span style="mso-spacerun: yes;"> </span>Rinse brisket and pat dry. Rub generously with
salt, pepper, onion and garlic powder, paprika. Let it sit for 10- 20 minutes.<o:p></o:p></p>
<p class="MsoNormal">Heat oil in large wide pan. Brown brisket for several
minutes on each side. It may be too big for pan but just move it around until
all is browned.<o:p></o:p></p>
<p class="MsoNormal">Mix sauce ingredients together. <span style="mso-spacerun: yes;"> </span>Place onions and carrots in the bottom of a
large roasting pan. If it is aluminum, place a piece of parchment paper in
first to line the pan. Pour a bit of the sauce into pan and place brisket over
then pour the rest of the sauce on top. Sprinkle with a bit of brown sugar.
Cover with parchment paper ( to reduce reaction to foil) and aluminum foil.<o:p></o:p></p>
<p class="MsoNormal">Place in oven for 4-5 hours until brisket is tender or reaches
internal temperature of 200 °. Remove from oven. Place brisket into a glass baking dish, reserving cooking liquid, and cover with plastic wrap. Pour sauce into
another container. Discard carrots but keep onions with the sauce. Cool and refrigerate both brisket and sauce. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">To serve- heat oven to 350. Skim all the fat off top of the
cold sauce. Heat sauce in deep pot on medium high heat to reduce for 15 -20
minutes. Add beef broth and salt if needed for taste. Trim away fat from brisket
and slice brisket thin, across the grain and return to glass baking dish. Pour
sauce over brisket, getting in between slices. Tightly Cover baking dish with
aluminum foil. Heat for about 30-40 minutes until heated through. <o:p></o:p></p><p class="MsoNormal">* Dairy free mashed potatoes can be made by cooking potatoes in chicken broth and using a bit of non- dairy milk such as soy or cashew and margarine. </p>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com1tag:blogger.com,1999:blog-6302579951883347675.post-51121669304517121632021-02-18T09:29:00.001-07:002021-02-18T09:29:48.870-07:00Lobster Tails in the Air fryer<p> I love air fryers. I first bought a Cosori air fryer and was simply amazed by fish, potato and vegetable recipes I could make in it as well frozen foods like fish fillets or fries. I recently upgraded to a Ninja Foodi Grill which can also grill or dehydrate. Any air fryer could do this recipe well!</p><p>Lobster tails were on sale so I picked up a couple. It is the first time I have tried cooking lobster at home. They turned out great!</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h4u8TK7ROuM/YC6VY9cc-HI/AAAAAAAAEg0/oEwrIdd_WVA3riU-ILz6VeeRnjMfZRX_wCLcBGAsYHQ/s2048/IMG_0214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="2048" height="287" src="https://1.bp.blogspot.com/-h4u8TK7ROuM/YC6VY9cc-HI/AAAAAAAAEg0/oEwrIdd_WVA3riU-ILz6VeeRnjMfZRX_wCLcBGAsYHQ/w383-h287/IMG_0214.jpg" width="383" /></a></div><p></p><p><br /></p><p></p><p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><b><span style="color: black; font-family: "Helvetica",sans-serif; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman";">Lobster Tails in the air fryer<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="color: black; font-family: "Helvetica",sans-serif; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman";">You may double this if the tails fit inside</span><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"> your air fryer<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Two 5-8oz lobster tails <o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">2-3<span style="mso-tab-count: 1;"> </span>Tbsp unsalted butter melted<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;"><span style="mso-spacerun: yes;"> </span>2 cloves garlic pressed or minced<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1/2 tsp salt, paprika, garlic
powder, lemon pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">1 tsp lemon juice<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; mso-fareast-font-family: "Times New Roman"; padding: 0in;">Extra butter for dipping<o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;">Prepare butter mixture by
combining butter, garlic, seasonings and lemon juice.</span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;"><span style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Butterfly lobster tails – cut <span style="mso-spacerun: yes;"> </span>through the top of the shell and loosen the
lobster meat with a butter knife around the edges. Remove the meat as far back
into tail as possible and place the meat on top of the shell.</span></span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;"><span style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Place in Air Fryer basket and spread a spoon or so of butter
mix over top of lobster meat. Remember do not let the spoon touch lobster as
you will use any left over on finished lobster. Close Air Fryer basket and cook
on 390 degrees Fahrenheit for 4 minutes.</span></span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;"><span style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Open Air fryer basket and and spread a little more more
butter on top, cook for an additional 2-4 minutes until done.</span> </span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;">Lobster shell will turn red and meat
will be firm but tender, and an opaque pinkish white color when done.<o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;">Check with thermometer if
needed, Temp should be no less than 135 f</span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="wprm-recipe-instruction" style="background: #FAFAFA; margin-left: 0in; mso-list: l0 level1 lfo1; text-indent: 0in; vertical-align: baseline;"><!--[if !supportLists]--><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: inherit; mso-fareast-font-family: inherit;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="border: none windowtext 1.0pt; color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica; mso-border-alt: none windowtext 0in; padding: 0in;">Serve with dipping bowl of left
over butter with a bit of extra butter added in. </span><span style="color: #333333; font-family: "inherit",serif; font-size: 13.5pt; mso-bidi-font-family: Helvetica;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FAFAFA; line-height: normal; margin-left: .5in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;"><span style="color: #333333; font-family: "Helvetica",sans-serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p><br />DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com1tag:blogger.com,1999:blog-6302579951883347675.post-29109262627531336312020-12-06T19:08:00.004-07:002020-12-06T19:08:58.525-07:00Mushroom Onion Gravy <p><span style="font-family: georgia;">It is nice to have an easy gravy recipe that is versatile, easy, and delicious. This one works well with meat, chicken, potatoes, or rice. Tonight I made it to top Better than Beef burgers and mashed potatoes which I made in the instant pot and it really made a nice quick and flavorful meal.</span></p><p><span style="font-family: georgia;">It can be made ahead and reheated adding a bit of water or broth if needed.</span></p><p><span style="font-family: georgia;"> This is a pretty basic way to make gravy that you can change up for different dishes. If you are not a fan of mushrooms, just leave them out and make this with onions. You could increase the garlic or maybe add a bit of minced celery if you so desired. You could vary this by using different broths such as beef , turkey or chicken or making it with wine instead of sherry. You could add a bit of Miso paste if you had some on hand. And if you want to skip the flour add a slurry of corn starch at the end ( See notes below.)</span></p><p><br /></p><p><span style="font-family: georgia; font-size: medium;">Mushroom Onion Gravy</span></p><p></p><p class="MsoNormal">2 ½-3 TBSP Butter</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">6 oz mushrooms, sliced thin<o:p></o:p></p>
<p class="MsoNormal">Half an onion, diced<o:p></o:p></p>
<p class="MsoNormal">2 cloves of garlic, minced or pressed, or 1 tsp garlic powder,
optional<o:p></o:p></p>
<p class="MsoNormal">2 tsp soy sauce<o:p></o:p></p>
<p class="MsoNormal">½ tsp onion powder<o:p></o:p></p><p class="MsoNormal">1/2 tsp thyme, optional </p>
<p class="MsoNormal">3 TBSP flour<o:p></o:p></p>
<p class="MsoNormal">3 TBSP sherry or masala…or dry wine, ( slightly optional)<o:p></o:p></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3-4<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->tsp
of balsamic maple glaze (Recipe below) <span style="mso-spacerun: yes;"> </span>OR
about 2-3 tsp balsamic vinegar and 1 tsp maple syrup or sugar <o:p></o:p></p>
<p class="MsoNormal">1 cup vegetable broth, extra water/broth if needed<o:p></o:p></p>
<p class="MsoNormal">Salt and pepper if needed to taste <o:p></o:p></p>
<p class="MsoNormal">Heat butter in heavy skillet. Add onions and cook for 3 minutes.
Add mushroom and garlic .Sauté until softened and liquid is partly evaporated.<o:p></o:p></p>
<p class="MsoNormal">Add soy sauce, seasonings <span style="mso-spacerun: yes;"> </span>and cook for another minute. </p><p class="MsoNormal">Sprinkle with
flour. Stir for 1-2 minutes. Add sherry and stir well then slowly add broth stirring constantly until well incorporated. Continue to stir and heat at a bubbling simmer for 2 minutes until gravy is at desired consistency. If it looks too thick, add a bit more broth or water and continue to stir or whisk. <o:p></o:p></p>
<p class="MsoNormal">This gravy may be made a day or so ahead and stored covered
in refrigerator . To serve- heat on low, add water if needed for consistency. Serve over
potatoes, rice, chicken or meat. <o:p></o:p></p>
<p class="MsoNormal">DB 2020<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Balsamic Maple Glaze<span style="mso-spacerun: yes;">
</span>- I often make this glaze to keep in my refrigerator when I need it. I often use it or as an addition to gravies and sauce. I drizzle it over roasted veggies or pan seared brussels sprouts. I add it to salad dressings. It is also
good on chicken or meats. It can even be used be a sauce
for fried chicken tenders just go light so it is not overpowering.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Combine about a 1/3 cup of balsamic vinegar and ¼ cup of
real maple syrup in a small saucepan over medium-high heat. Bring to a slow boil,
without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You
should have about 1/2 cup of liquid.) Do not breathe in over the pan, it will
be pungent. Remove from heat, and cool to room temperature; sauce will thicken
to syrupy consistency upon cooling. Add a bit of salt to taste. Keep refrigerated, tightly covered for two weeks or more. I am not really sure how long it will last as I usually go through it quickly.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Note: If you prefer not to use flour , you may skip that and then, after broth has been added, slowly stir in a mixture of 3 tsp cornstarch blended well with 2-3 TBSP cold water. Stir well while heating and simmer until desired consistency. </p><br /><p></p>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-10509204733532611472019-09-15T22:15:00.002-06:002019-09-15T22:15:46.422-06:00Three Bean Salad
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-N-rCXlUhCTk/XX8LFsE4LxI/AAAAAAAADDI/_4IR6uSsvIcSAf2DmyG56Z_2ZcKJ73IxQCEwYBhgL/s1600/IMG_2008%2B%2528002%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-N-rCXlUhCTk/XX8LFsE4LxI/AAAAAAAADDI/_4IR6uSsvIcSAf2DmyG56Z_2ZcKJ73IxQCEwYBhgL/s400/IMG_2008%2B%2528002%2529.jpg" width="300" /></a></div>
This salad is both filling and refreshing. I love taking it for lunch instead of a sandwich.<br />
<br />
Three Bean Salad<br />
<br />
<br />
<br />
Dressing:<br />
<br />
¼ cup vinegar (Red wine and white balsamic, or all one or the
other or different kind!)<br />
<br />
3 -4 TBSP olive oil <br />
<br />
4 cloves of garlic, crushed<br />
<br />
Pinch of crushed red pepper<br />
<br />
½ tsp onion powder, dill <br />
<br />
1-2 TBSP honey or sugar<br />
<br />
Salt to taste<br />
<br />
¼ tsp black pepper<br />
<br />
<br />
<br />
2 cups green beans, trimmed cut into one-inch pieces<br />
<br />
Half red onion, sliced thin and chopped finely<br />
<br />
1 can kidney beans, well rinsed<br />
<br />
1 can garbanzo beans, well rinsed<br />
2-3 stalks of Celery, finely diced<br />
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<a href="https://1.bp.blogspot.com/-N-rCXlUhCTk/XX8LFsE4LxI/AAAAAAAADDI/YFrmlxfU398VLOKPeTInNIkPwZa3DLpHACLcBGAsYHQ/s1600/IMG_2008%2B%2528002%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<br />
1/3 cup chopped parsley<br />
<br />
<br />
<br />
Blanche green beans (Boil a few minutes then drain and place in a bowl of ice water).<br />
<br />
<br />
Put all dressing ingredients in a large bowl and whisk together.<br />
<br />
Add beans, onions, celery, and parsley together.<br />
<br />
Refrigerate for at least 30 minutes. This should last for
several days but if it needs a little refreshing add more vinegar and salt. <br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-65106612592115963892018-02-04T20:19:00.002-07:002021-11-24T12:51:16.969-07:00Easy Pie Crust This pie crust recipe is very easy to make and has a tender texture with a bit of flakiness. It is a little soft for things like lattice work and may not be the prettiest crust but the flavor is awesome and it is a practically fail proof recipe that can be worked more than others. <br />
<br />
<br />
<br />
<div style="margin: 0px 0px 13.33px;">
<span style="font-size: 14pt; line-height: 115%; margin: 0px;">Easy pie crust </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LDsM14DLV9Q/WnfNOJEU2dI/AAAAAAAACGM/Z4Ippz5przsgH5F4hjXtTLNoLIvLAzLGQCLcBGAs/s1600/IMG_1003%2B%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-LDsM14DLV9Q/WnfNOJEU2dI/AAAAAAAACGM/Z4Ippz5przsgH5F4hjXtTLNoLIvLAzLGQCLcBGAs/s320/IMG_1003%2B%25282%2529.JPG" width="320" /></a></div>
<div style="margin: 0px 0px 13.33px;">
<span style="font-size: 14pt; line-height: 115%; margin: 0px;"><br /></span></div>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;"><b><span style="font-family: "Bookman Old Style",serif; font-size: 16.0pt; line-height: 150%;">Denise’s favorite easy tender and flakey
no fail Pie Crust<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">3 1/3 cups flour<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">3⁄4 teaspoon salt (can use 1 teaspoon)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">1 tablespoon sugar (optional for sweet pies)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">1 cup shortening , transfat-free butter
flavor is best (refrigerated first) cut
into small pieces *<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">½ cup cold butter cut into bits <o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">1 tablespoon vinegar ( I think this really
helps it stay tender but you may omit)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">3-5 tablespoons very cold water ( start with 3
and add more slowly up to 5 if needed)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">1 egg<o:p></o:p></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;"><br /></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0in;">*You may use all shortening Or try ¾ c shortening and ¾ c butter or 1 cup butter and ½ cup shortening. </p>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">In a bowl, mix
together flour salt and sugar (You may use a food processor as well)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">With a pastry
blender, cut in cold shortening until the size of peas. Next if using cut
in bits of cold butter.( Food processor whirl for a few seconds at a time
till it looks like course sand)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">In a small cup,
beat egg with a fork, add in the vinegar and water; whisk until well
blended.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">(Food processor-
while processing, add egg with 3 tablespoons of cold water and vinegar
into the hole . If it starts to get clumpy you may have enough water. If
still not holding together, add one more TBSP of water but it probably
won’t need it, Food processing uses less water)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">Add the water/egg
mixture gradually to the flour mixture.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">Shape into two balls
of dough. Wrap in plastic wrap and place in airtight container or in a
Ziploc bag. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">Refrigerate 1 or
more hours. It can stay in the refrigerator for several days. You may also
freeze for 3 months . <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">When ready <b> lightly</b> flour a silicon sheet or
large cutting board or counter. Roll your pin in flour. I like to place
the crust on floured mat then put the plastic I wrapped it in over the top
so the rolling pin will not stick. You don’t want to add too much flour!<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in;"><span style="font-family: "&quot",serif; font-size: 10.5pt;">After rolling out
dough, cut into slightly bigger than the pie pan. Cut it off extra on edges.
I use a silcon mat and just invert the crust onto the pie pan. Cut edges
and piece together where you need a bit more to reach the sides. This pie
crust will allow you to pat it in or even re roll some- very forgiving
crust! </span></li>
</ol>
<p class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 0in; mso-margin-top-alt: auto;"><span style="font-family: "&quot", serif; font-size: 10.5pt;">Use for full recipe for large double crust pie crusts.
Use two balls for a double crust pie. Or
recipe makes enough two top only or bottom only 9” crusts. <o:p></o:p></span></p>
<div style="line-height: 14.25pt; margin: 0px 0px 0px 48px;">
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<div style="line-height: 14.25pt; margin: 0px 0px 0px 24px;"><br /></div>
<br />
<div style="margin: 0px 0px 13.33px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-4380405782860432752016-12-28T22:16:00.001-07:002016-12-28T22:16:15.440-07:00Golden Milk Or Turmeric Tea
<br />
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Today I am sharing a warm concoction that I have been drinking
most every day for the past month.It is called Golden Milk or Turmeric tea. While it is delicious, I drink it for its
health benefits as well as its pleasing taste, which</span></span><span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> is similar to a spicy chai latte. </span></span></div>
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<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: georgia;"><br /></span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">I have been hearing about the possible benefits of turmeric
for years now and I decided to give it a try. Turmeric contains
anti-inflammatory properties and antioxidants.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">I am always a bit of a skeptic but there is lots of research
showing turmeric may have some wonderful healing and pain relieving properties!
There have been scientific studies which may show a link to turmeric decreasing
pain from arthritis, osteoporosis, or fibromyalgia. It may reduce headaches. </span><span style="margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span><span style="font-family: Georgia, "Times New Roman", serif;">Turmeric may help with such varied conditions
as ulcerative colitis, stomach upset IBS, High cholesterol or high
triglycerides. There is evidence in studies that it can help fight against
colon and prostate cancers. Turmeric may boost immunity. It has some benefits
for the brain in slowing or improving conditions such as dementia, Alzheimer’s,
and depression. It may help with liver function and with insomnia.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Now I am not saying all of these benefits are certain and I am
not saying you can get enough </span></span><span lang="EN" style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Curcumin, the active ingredient in turmeric, by drinking
this tea but it should help!</span></span><span lang="EN" style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></span><span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">I read that 1 -1 ½ tsp </span><span style="margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span><span style="font-family: Georgia, "Times New Roman", serif;">a day is a good dose for health benefits but
you should start out with only ½ tsp a day to see how you tolerate .</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Please check with your health care professional to see if it
is good for you to have daily turmeric. There is some evidence that you should
not take regular doses of turmeric if you are pregnant or if you have GERD. It
could cause blood thinning so don’t use before surgery or if you have a blood
disorder. It might make gall bladder issues worse. The verdict is still out so
check with your health care professional. But I have been drinking golden milk
daily and I am feeling less pain and sleeping better.</span></span></div>
<div style="margin: 0px 0px 11px;">
<br /></div>
<div style="margin: 0px 0px 11px;">
<span style="line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Golden Milk Or Turmeric Tea</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Make a mix for four servings:</span></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">2 cups
water</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">4 tsp
ground turmeric (If just starting out, try using 2 tsp turmeric for the first
batch)</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">3-4 tsp ginger,
powdered, adjust to desired flavor</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Five thin
slices of fresh ginger or 3-4 small chunks of crystalized ginger, optional</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp
cinnamon</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp
black pepper, coarsely ground or pepper corns</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp
coconut oil</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">3-4 tsp
ginger syrup, honey, maple syrup, optional, you may add sweetener later with
milk to taste</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Pinch of
cardamom ( or a pod, crushed) or cloves if desired</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">For serving-
Milk ( dairy, coconut, almond, or cashew milk) and sweetener if desired</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Place all ingredient except milk in small sauce pan and simmer
for at least 10 minutes. If you have time, Let in sit for another 10 minutes
before using. </span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Strain through a mesh sieve at least one time and place in a
glass container. You may use it immediately in warm milk if you are making four
cups or mix up one serving, see directions below, and place the rest in a
container in the refrigerator. </span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">To serve—heat up a ½ cup of this mixture and pour into mug of
½ cup warm milk—coconut, cashew, almond or dairy. You can add more or less milk
as you desire. You can heat up the turmeric mixture and milk together in a
sauce pan over low heat or in microwave but don’t get it too hot.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">I think Golden milk is best served very warm. Add sweetener
such as maple syrup, ginger syrup or honey if desired, but not too much. Top
with cinnamon if desired. You may want to skip the last sip as the spice will
settle in the bottom of the mug and can be gritty.</span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 12pt; line-height: 107%; margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">The turmeric mix can be stored for a week or so in the
refrigerator. I am not sure if it could be stored longer but it is best to
drink this daily for maximum health benefits so it should be gone within four
days anyway.</span><span style="margin: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<br /></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<br /></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
</span>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: Georgia, "Times New Roman", serif;"></span>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com5tag:blogger.com,1999:blog-6302579951883347675.post-86872475691350032972016-12-05T12:04:00.000-07:002016-12-05T12:04:02.178-07:00Pimento Cheese
<br />
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<span style="font-family: calibri;">Pimento cheese is a simple cheddar spread that is welcome at
parties or on the lunch table at home. It is a really tasty and easy to make
treat that is popular in the south but not as well known in other areas. It is delicious as an appetizer on crackers and celery. </span><span style="margin: 0px;"><span style="font-family: calibri;"> </span></span><span style="font-family: calibri;">It can also be used to fill cherry tomatoes or
pitted olives. It is great on sandwiches or burgers.</span><span style="margin: 0px;"><span style="font-family: calibri;"> </span></span><span style="font-family: calibri;">It could be dressed up by forming a ball or
log shape and rolling it shredded cheese. This was my first try at this. I
looked up a few recipes at southern Living and adjusted them into my own spin
on this classic. I will be making this one again.</span></div>
<span style="font-family: calibri;">Pimento Cheese Spread<br />
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<a href="https://1.bp.blogspot.com/-dH4-kQI4PCM/WEW3eQHuxPI/AAAAAAAAB6E/pd2Tl31Uh-kyc50LXoCcA6MxvO-5b3ikwCEw/s1600/DSC04736%2B%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-dH4-kQI4PCM/WEW3eQHuxPI/AAAAAAAAB6E/pd2Tl31Uh-kyc50LXoCcA6MxvO-5b3ikwCEw/s320/DSC04736%2B%25282%2529.JPG" width="320" /></a></div>
</span><br />
<span style="font-family: calibri;">4 oz. Cream cheese</span><br />
<span style="font-family: calibri;">3-4 TBSP Mayonnaise</span><br />
<span style="font-family: calibri;">1-2 tsp spicy mustard</span><br />
<span style="font-family: calibri;">2 tsp sriracha or hot sauce </span><br />
<span style="font-family: calibri;">1 tsp onion powder (or 1-2 TBSP grated onion)</span><br />
<span style="font-family: calibri;">½ tsp salt</span><br />
<span style="font-family: calibri;">Pepper to taste</span><br />
<span style="font-family: calibri;">8 oz. or so chopped jarred roasted red pepper or pimento</span><br />
<span style="font-family: calibri;">8 oz. extra-sharp white or yellow cheddar,freshly shredded </span><span style="margin: 0px;"><span style="font-family: calibri;"> </span></span><br />
<span style="margin: 0px;"></span><span style="font-family: calibri;">8 oz. sharp cheddar, freshly shredded</span><br />
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<span style="font-family: calibri;">Blend everything together in a bowl either by hand or with a
heavy-duty mixer. Refrigerate for at least several hours.</span></div>
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<span style="font-family: calibri;">Here is a photo of our lovely winter down town area to get you in the mood for Holiday parties!</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-26073591648117083552016-12-02T22:56:00.000-07:002016-12-02T22:57:21.806-07:00Crispy Vegetable Salad<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Here is a delicious crunchy salad recipe to keep you eating healthy in the midst of all the holiday indulgences. This is not so much a recipe as a spring board. Try any of your favorite vegetables in this. If you don't like pickled vegetables feel free to skip them. Just try this and ...eat your vegetables!! </span></div>
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<span style="font-family: "georgia";"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Crispy Vegetable Salad</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Choose 4 or more of these vegetables. Enough for about 5 cups of
salad.</span></div>
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<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">4 carrots, sliced very thin diagonally</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup green beans or wax beans, trimmed, cut into 1 inch
pieces</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">2/3-1 cup sugar snap peas, cut into 1 inch pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2/3- 1 cup cauliflower florets, small</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://3.bp.blogspot.com/-heZd1Ytuqyo/WEJeQx8nT_I/AAAAAAAAB5Y/BnqKJdTKxysveAbo0h8GPYGBXLHkD3oHQCLcB/s1600/IMG_9921%2B%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-heZd1Ytuqyo/WEJeQx8nT_I/AAAAAAAAB5Y/BnqKJdTKxysveAbo0h8GPYGBXLHkD3oHQCLcB/s320/IMG_9921%2B%25283%2529.JPG" width="320" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2/3 - 1 cup jicama, julienned or diced</span><br />
½ - 1 red bell pepper, julienned or diced<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">2/3 cup sliced celery</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">2/3 cup cucumber, de-seeded, sliced or chopped </span><br />
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<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">For pickled veggies:</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup of mild vinegar like golden balsamic or red wine
vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 TBSP lime juice, optional</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. salt</span><br />
<span style="font-family: "georgia";"></span><span style="font-family: "georgia";"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add one or two of the following:</span><br />
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">½ onion, sliced in thin vertical slices or
diced</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">8-10 radishes, trim and slice thin </span><br />
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Thinly sliced daikon</span></div>
<div style="margin: 0px 0px 11px;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;">Optional: Olive oil, salt, lime juice, sugar, parsley, mint,
to taste</span><br />
<br />
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</div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Boil carrots for 4 minutes. Add green beans, or cauliflower
and boil for 3 more minutes. Add pea pods for 30 seconds. </span></div>
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<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Place pepper, cucumber, jicama, in a bowl of well salted ice
water. Add the parboiled veggies and extra ice as needed.</span></div>
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<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Heat vinegar, sugar, salt in saucepan until sugar is
dissolved. Add radishes and onion. Turn off heat and let this sit for 1 hour. Drain
but reserve pickling liquid. </span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Mix all veggies, mix some of the pickling liquid and a bit
of olive oil and use this to dress salad.</span><br />
<span style="font-family: "georgia";"><br />
</span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia";"><span style="font-family: "georgia" , "times new roman" , serif;">You could also make a dressing from 2 TBSP pickling liquid, 1 TBSP lime juice ,2 tsp sugar, ½ tsp salt or 1 tsp soy sauce, 2 TBSP sesame seeds, 3-4</span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="font-family: "georgia" , "times new roman" , serif;">TBSP olive oi</span></span></div>
<span style="font-family: "georgia";">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Let everything meld together in refrigerator for 30 minutes
or more. This salad will be good the next day although picked radishes may turn
it a bit pink. </span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-61187231183381260602016-10-15T15:15:00.001-06:002016-10-15T15:15:33.128-06:00Mac and Cheese with Butternut Squash <div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Here is a repost of one of my favorite fall recipes featuring winter squash. It is a mac and cheese that is full of veggie goodness but you would never know. It gets a rich orange color and a full flavor from the addition of butternut or other winter squash puree. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Many are afraid of cooking with butternut because they think it must be peeled or chopped while raw. But for recipes like this one, the squash only needs to be cut in half or in quarters and then roasted . You could even pierce a whole butternut multiple times and then microwave it for a few minutes to soften the shell before cutting. After roasting according to the recipe, it is very easy to peel or scoop out the squash and then puree it. You could substitute frozen squash from the freezer section or even canned pumpkin. Or try some of the specialty winter squashes like the sweet buttercup or the fluffy kabocha; just cut and roast them like butternut</span>. </div>
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Feel free to use less cheese if desired, it will still be tasty! </div>
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<a href="http://1.bp.blogspot.com/-kEcy3hwubQg/Tn4QzePyw2I/AAAAAAAAARE/y3xq5eK98-4/s1600/P1190736+butternut+mac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="303" src="https://1.bp.blogspot.com/-kEcy3hwubQg/Tn4QzePyw2I/AAAAAAAAARE/y3xq5eK98-4/s400/P1190736+butternut+mac.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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Mac and Cheese with Butternut Squash </h2>
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<span style="font-family: "georgia" , "times new roman" , serif;">About 10- 12 side dish servings, 8-10 entrée sized portions</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 medium Butternut squash or buttercup squash or</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">kabocha or even canned pumpkin (about 2 1/2 cups pureed) </span><br />
<span style="font-family: georgia;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 TBSP butter<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2 -3 TBSP flour<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups low fat milk, slightly warmed (may need more)</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, pressed<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Kosher salt and fresh ground pepper to taste, maybe about a tsp.<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. <span style="mso-spacerun: yes;"> </span>fresh grated nutmeg, Onion powder, paprika, thyme<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">¼+ tsp. garlic powder, crushed red pepper flakes or cayenne pepper<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 lb. pasta, hearty variety cellantani or elbow would be good choices, whole grain if desired<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup Greek yogurt, optional<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/3 <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>cup Swiss or gruyere cheese, shredded<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1 1/3 <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>cup sharp or extra sharp cheddar, shredded<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup parmegiano reggiano, grated</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><o:p><br /></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2-3 large tomatoes (or use 4-5 roma tomatoes)<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">About ¾ cup panko bread crumbs (whole wheat is best if you can find them)<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Another 2 Tablespoons Parmegiano regiano</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">First, cook the squash. I prefer roasting it for added flavor and color. To roast, you may wash and cut it into quarters .<span style="mso-spacerun: yes;"> </span>OR you could peel it whilst whole and cut into cubes, which will cook a bit faster. Discard seeds or save them to roast like pumpkin seeds. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Place squash into a rectangular baking dish, which you may line with foil. Add a little water and cover with foil, baking at 350 for about 45 minutes (30 minutes for cubes) and then uncover and cook for 15 minutes more. Let it cool and peel if you have not yet.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Another method you could use to cook squash: simmer squash cubes on the stovetop in a large pot with water, about 25 minutes and drain.</span></div>
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<span style="font-family: "georgia";"> Once butternut is cooled. You may mash by hand or puree in a food processor with a bit of water.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Squash may be cooked and mashed ahead of time. Keep refrigerated. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 375. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a large pot, melt butter and add flour, cook for two minutes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="mso-spacerun: yes;"> </span>At the same time, heat salted water in large deep pot for pasta. Once it is at a lively boil, add pasta. Keep the water boiling. Check for doneness </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="mso-spacerun: yes;"> </span>To the butter and flour, add warmed milk and whisk or stir vigorously. Add the mashed squash and spices. Stir and cook for 8 minutes or so. If it looks too thick you can add a bit more milk.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Remove from heat and add Greek yogurt if using. Then stir in cheeses, mixing thoroughly.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add well drained pasta and then place into a large rectangular dish that is lightly oiled ( I like to spray olive oil with misto sprayer).<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a skillet heat 1 tablespoon butter and add panko crumbs stirring for about 2 minutes. Add 2 TBSP parmesan cheese, grated, salt and pepper if desired.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Thinly slice tomatoes and place on top of pasta. Top with bread crumbs and bake uncovered for about 20-25 minutes in a 375 degree oven. </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-44400911785953754612016-10-02T13:47:00.004-06:002016-10-02T13:48:42.447-06:00Crunchy Seed Sprinkle<br />
<div style="margin: 0px 0px 11px;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;">Seeds are
such a good source of nutrition! The seeds in this recipes are powerhouses of
minerals, vitamins, protein, fiber and nutrients. Plus, they taste really good.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;">You can use
any kinds of seeds or nuts but here is a good mix to get you started.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;">Add this
sprinkle on top of sliced fruits, yogurt, oatmeal, cereal, ice cream, toast
with nut butter or just eat it by itself!</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;">Crunchy Seed
Sprinkle</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;"><br /></span></div>
<span style="font-size: 18pt; line-height: 107%; margin: 0px;"></span><br />
<div class="separator" style="clear: both; margin: 0px 0px 11px; text-align: center;">
<span style="font-size: 18pt; line-height: 107%; margin: 0px;"><a href="https://1.bp.blogspot.com/-lQIIGeD63zY/V_FkUa39GjI/AAAAAAAAB4E/8pvFQ09-yQQ-D2llMa21AgxkrnHBTFaaACLcB/s1600/DSC09315%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-lQIIGeD63zY/V_FkUa39GjI/AAAAAAAAB4E/8pvFQ09-yQQ-D2llMa21AgxkrnHBTFaaACLcB/s400/DSC09315%2B%25282%2529.JPG" width="400" /></a></span></div>
<span style="font-size: 18pt; line-height: 107%; margin: 0px;">
</span>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1/3cup raw
shelled pumpkin seeds</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1/3 cup
sunflower seeds</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1/3 cup
sliced almond </span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">¼ c sesame
seeds </span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">3
tablespoons pure maple syrup </span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1/4 cup shredded
coconut </span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">¼ cup chia
seeds </span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">Kosher salt if
needed to taste</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Toast pumpkin seeds, almonds and sunflower seeds in a dry
medium skillet over medium-low heat, tossing often, until golden, about1- 2
minutes. Add sesame and fennel seeds; toast, tossing often, until golden brown,
about 1 minute more. </span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Mix in syrup; cook, stirring often, until clumps begin to form,
about 1 minute. Remove from heat; stir in coconut and chia seeds. Season with
salt if needed. Transfer to a parchment or wax paper-lined baking sheet; let
cool. </span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "calibri";">Other great seeds to include are hemp seed or flax seed meal.
You could also add 2 tsp fennel, aniseed, caraway, or cumin seeds but be aware
these will give a strong flavor.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-36140343783368048082016-09-29T16:23:00.002-06:002016-09-29T16:25:42.654-06:00Baked Delicata Squash filled with Ground Beef, Onion and Tomato<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;"> Fall is here and so is Winter Squash Season! It should be an
official designation because as so as the leaves change famers markets and
grocery stores begin to fill up with winter squash. There is always a big bin
of wonderful winter squash in our market and I bring quite a few home. Many of
them that have hard skins, like Hubbard, and will last the whole winter but the
Delicata which are discussing today is softer so it must be used within a few
weeks. </span></div>
<div style="margin: 0px 0px 11px;">
<br /></div>
<div class="separator" style="clear: both; margin: 0px 0px 11px; text-align: center;">
<a href="https://3.bp.blogspot.com/-E9VKFFiHZ_8/V-2RRvslXPI/AAAAAAAAB3o/lVoU2FGK2dAdSMPNkISBX3cYRG1vcLuEwCEw/s1600/DSC09296%2B%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="300" src="https://3.bp.blogspot.com/-E9VKFFiHZ_8/V-2RRvslXPI/AAAAAAAAB3o/lVoU2FGK2dAdSMPNkISBX3cYRG1vcLuEwCEw/s400/DSC09296%2B%25282%2529.JPG" width="400" /></span></a></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Delicata is so easy to prepare as it does not need to be
peeled; it has a softer skin which can be eaten. You can peel it easily if you
prefer. </span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="font-family: "georgia" , "times new roman" , serif;">It has a flavorful flesh that is
not overly sweet. It cooks up faster than many winter squash making it ideal
for weekday dinners. It can be sliced and sautéed in olive oil with a drizzle
of maple syrup if you want to play up the sweet notes or served plain with a little
salt and pepper.It can be mixed into various grain dishes like farro or
risotto. </span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="font-family: "georgia" , "times new roman" , serif;">It can be cut up and roasted with
various glazes or herbs like sage and rosemary. It can be halved and baked and
filled with quinoa or farro or bulgar or a savory meat mixture like our recipe
today. I choose this meat filling tonight because some of the people at my
table were not too sure if they would like delicata squash and they were more
meat lovers. Next time I really want to try it with bulgar, spinach and tomato.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">It is a truly fall dish as delicata is harder to find in the
stores outside of its fall harvest time. Delicatas were not grown much after
the 1930’s due to being susceptible to squash diseases. It has made a comeback
after the early 2000’s when a disease resistant variety was cultivated. I could
see delicatas becoming more popular like its cousins the acorn or butternut . </span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Our first winter squash recipe of the year is very
verstatile and easy to make. It can be prepared ahead and baked for 20 -25 minutes just before eating so it is perfect for week nights.</span></div>
<br />
<h2 style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Baked Delicata Squash filled with Ground Beef, Onion and
Tomato</span></h2>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<span style="font-family: "georgia" , "times new roman" , serif;">2 medium- large delicate squash (or 3 small ones)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lb. ground beef 93% lean, or lean ground turkey or chicken
or vegetarian substitute</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 medium red onion, peeled, trimmed, cut in half and sliced
vertically</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 15 oz. or so can diced tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3+ cloves of garlic (or the garlic paste or minced jar
equivalent)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp Italian herbs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp oregano or other herb of choice, optional</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp garlic powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp Onion powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp red pepper flake, optional</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp salt (to taste)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Black pepper to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Grated parmesan or other cheese for garnish </span><br />
<span style="font-family: "georgia";"><br /></span>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 375. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-IOioaqlWmgc/V-2RQGOPn4I/AAAAAAAAB3Y/93mD7MjvRaoPIWMhO57wCti32q7pxVnoQCEw/s1600/DSC09275%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-IOioaqlWmgc/V-2RQGOPn4I/AAAAAAAAB3Y/93mD7MjvRaoPIWMhO57wCti32q7pxVnoQCEw/s320/DSC09275%2B%25282%2529.JPG" width="240" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
<div style="margin: 0px 0px 11px;">
Wash delicata squash and cut in half lengthwise and scoop out
seed.</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">In a rectangle baking dish, pre bake squash, uncovered, cut side down in ½ or so water.</span> </div>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia";"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="separator" style="clear: both; margin: 0px 0px 11px; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-xX1KpGal4L4/V-2RQBlkOdI/AAAAAAAAB3c/b-oFrhqz5XATr_-TlBU9G7ILcAdiW74JwCEw/s1600/DSC09278%2B%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-xX1KpGal4L4/V-2RQBlkOdI/AAAAAAAAB3c/b-oFrhqz5XATr_-TlBU9G7ILcAdiW74JwCEw/s200/DSC09278%2B%25282%2529.JPG" width="200" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Bake for about 10-15 minutes till slightly soft.
(You may refrigerate these for use later.)</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">In a wide pan, begin to brown ground meat. Once it is just
nicely browned on the outside, add onion. After a few minutes add seasoning,
garlic and cook until meat is barely done and onion is soft. Add tomatoes and
stir to combine. Taste and add more spice, herbs, salt or garlic if needed.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-uEgB2zALKuY/V-2RJrNJ4GI/AAAAAAAAB3U/D_VfimgNNoMJ4kwM22ngoog-r6dyIlFfwCEw/s1600/DSC09288%2B%25284%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-uEgB2zALKuY/V-2RJrNJ4GI/AAAAAAAAB3U/D_VfimgNNoMJ4kwM22ngoog-r6dyIlFfwCEw/s200/DSC09288%2B%25284%2529.JPG" width="200" /></a></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Turn the Delicata squash so the open side is up. Drain
excess water from the baking dish. Fill the open space on the squash with meat
mix and cover with aluminum foil. Bake for 15 minutes until squash is soft. Bake
uncovered for 5 minutes more. </span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="font-family: "georgia" , "times new roman" , serif;">You may
add a bit of grated cheese before you </span><span style="margin: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><span style="font-family: "georgia" , "times new roman" , serif;">return it to oven.</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia" , "times new roman" , serif;">Enjoy!</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: "georgia";">Recipe By Dinner with Denise</span></div>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<br />
<div style="margin: 0px 0px 11px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "georgia" , "times new roman" , serif;"></span>DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-65397714781345358212016-06-16T09:36:00.003-06:002016-06-16T09:38:02.353-06:00Meatballs in Tomato Curry Sauce <br />
<span style="font-family: "georgia" , "times new roman" , serif;">These spicy chicken and beef meatballs in tomato curry sauce certainly satisfied
our craving for something flavorful .I served these spicy, saucy meatballs with
vegetables only, skipping our typical accompaniment of rice because we are
trying to limit carbs. Steamed vegetables were just right and we could scoop up
the sauce with the meat balls themselves so we didn’t miss the rice but if you
are not avoiding carbs then it would be perfect with rice or couscous.</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-QmjzlS_o_Xw/V2K8nDYHgMI/AAAAAAAAB1o/T8pzvhzbyNkxdSP9AKHSHuqSoxU7zQ1mwCKgB/s1600/DSC02343%2Bcurried%2Bmeatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://2.bp.blogspot.com/-QmjzlS_o_Xw/V2K8nDYHgMI/AAAAAAAAB1o/T8pzvhzbyNkxdSP9AKHSHuqSoxU7zQ1mwCKgB/s400/DSC02343%2Bcurried%2Bmeatballs.jpg" width="400" /></a></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia";"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="mso-spacerun: yes;"> </span>These can be made spicy or mild.
If your diners don’t enjoy spice make the sauce with just a little or even none
of the warmer spices like medium yellow curry powder, cumin, turmeric, garam
marsala or Baharat. This could be tasty and mild!<span style="mso-spacerun: yes;"> </span>We like spice so I may have even used more of
the spices than listed here. This is totally up to you and your tastes!</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">You may make these with ground chicken, beef or turkey just make sure
that at least 1/3 or more of the meat is not extra lean. Meatballs need fat to
be tender and hold together. You could even use half lean.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">You can make the meatballs up to the shaping step and refrigerate for
quick preparation. You could even freeze them on a baking sheet then bag them
so they are on hand when you want them! You could make the sauce up even a day
or two before. If you wish to cook meatballs ahead, you might have a little
drier texture but they would be fine but, cook them all the way through, don’t
just brown them. </span><span style="font-family: "georgia" , "times new roman" , serif;">This would shorten the time you reheat them in the sauce.</span><br />
<span style="font-family: "georgia";"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Meatballs in Tomato Curry Sauce</span><br />
<span style="font-family: Georgia; font-size: x-small;"><em>Recipe By Dinner with Denise</em></span><br />
<span style="font-family: "georgia";"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://4.bp.blogspot.com/-DzaBwWzt9Y4/V2LFc82yyGI/AAAAAAAAB2A/jt9VVkfPz94yhNAq49-IgteDE4NKq3SKgCLcB/s1600/DSC02347%2Bcurry%2Bmeatballs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://4.bp.blogspot.com/-DzaBwWzt9Y4/V2LFc82yyGI/AAAAAAAAB2A/jt9VVkfPz94yhNAq49-IgteDE4NKq3SKgCLcB/s200/DSC02347%2Bcurry%2Bmeatballs.jpg" width="200" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="font-family: "georgia" , "times new roman" , serif;">Meatball Mixture:</span><br />
<span style="font-family: "georgia";"><br /></span></div>
<div style="margin: 0in 0in 10pt;">
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">½ cup minced onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp garlic paste or crushed garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp ginger paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp, salt, coriander, ginger, </span><br />
<span style="font-family: "georgia";"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ -1 tsp optional spices to choose from: </span><span style="font-family: "georgia" , "times new roman" , serif;">cumin, black pepper, ginger
powder, garlic powder, onion powder, red pepper flakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp corn starch</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 lb. or so ground chicken and ground beef</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup bread crumbs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg, well beaten</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Curry Sauce:</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Adjust all spice
to your taste</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large onion, sliced, divided in two</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 TBSP ginger paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1TBSP garlic crushed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3-4 Tsp medium yellow curry powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp cumin ground</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp garam marsala or Baharat</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 -2 tsp coriander, ground</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp black pepper. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp salt, more to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp garlic powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp onion powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 can diced or crushed tomatoes, about 14 oz.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">About 6 oz. plain Greek yogurt, adjust to taste</span></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Optional garnishes -</span><span style="font-family: "georgia" , "times new roman" , serif;">Cilantro, t</span><span style="font-family: "georgia" , "times new roman" , serif;">oasted almond, y</span><span style="font-family: "georgia" , "times new roman" , serif;">ogurt</span></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia";">Serve with s</span><span style="font-family: "georgia" , "times new roman" , serif;">teamed veggies—carrot, zucchini, cauliflower etc.</span></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Optional-- serve with rice, quinoa, Or couscous</span><br />
<span style="font-family: "georgia";"></span><br /></div>
<div style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "georgia";"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Meat balls</span><br />
<span style="font-family: "georgia";">*I use 1/3 lean chicken, 1/3 lean ground beef and 1/3 80% ground chicken but any combo, or all chicken or all beef is fine.</span><br />
<br />
<div style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">All of the spices can
be increased or decreased based on desired heat level.</span></i></div>
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Place all ingredients for meatball mixture in a large bowl,
gently yet thoroughly combine. Using gloved or clean hands is a great way to
blend everything.</span></div>
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Using small scoop or
teaspoon, scoop out uniform sized meatballs; rolling each for a smooth
exterior. You may make the meatballs smaller or larger as desired.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">If you wish to cook meatballs in oven, check the note**</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Heat a bit of oil in a large shallow pan. HALF of the onion
and sauté it for 5 minutes and remove to covered dish.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Add some of the meatballs
to the pan without crowding so they will brown well. You may add a bit
more oil only if needed. You will probably need to brown them in batches,
removing them as they are done to a covered dish. The meatballs do not
have to be cooked through; this is just to brown the outside. Cook them over
medium heat, turning gently after 3-5 minutes. Brown the other sides
for about 3-5 minutes. take meatballs from pan to a covered dish and remove
excess oil from pan. You will cook sauce in the same pan. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">If desired, leave pan of meatballs in 350 oven while you
cook curry sauce or microwave for a couple minutes on medium. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">To make curry sauce:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Heat about 3-4 TBSP more oil in the pan, add the rest of the
sliced onion, ginger, garlic, spices, seasoning.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Sauté for 4 minutes or so.<span style="mso-spacerun: yes;">
</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add tomatoes; simmer for 5-7 minutes. Add cool water and ladle
into blender. Blend until smooth. Add yogurt and blend a bit more. Return sauce
to pan and gently nestle the meatballs and sautéed onions into sauce. Over low
heat, bring to simmer but do not let it boil.<span style="mso-spacerun: yes;">
</span>Simmer for 15 – 22 minutes or so on low until meatballs are cooked
through. I take one out and open it to check, it is really hard to use
thermometer on these. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Best served in a bowl topped with cilantro and perhaps some
toasted almond slices or yogurt</span><br />
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serve with steamed vegetable OR quinoa OR if you are not
avoiding carbs try it over couscous or rice,</span><span style="font-family: "georgia";"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">**Oven baking method: Preheat oven to 400 and put
meatballs on cookie sheet prepped with a bit of oil. Place in center of oven
and bake for 6 minutes then turn them over to cook other side. Continue baking
another 5 minutes or until just barely cooked through. Remove from baking dish
and place them into pan filled with curry sauce. Simmer for 15
minutes</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
</div>
DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-50836990446335929112016-02-22T00:13:00.002-07:002016-02-22T00:15:50.115-07:00Creamy Asparagus Soup with Avocado<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">I was in the mood for a very creamy soup so I put together
this velvety mix of tender asparagus,
potato, avocado and a dollop of sour cream. </span><span style="font-family: "georgia";"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">This was a wondrously silky soup and it can easily be made <b style="mso-bidi-font-weight: normal;">dairy free</b> by trading out the butter
for all olive oil and exchanging the sour cream dollop with extra avocado! The
soup would be vegan with these changes as well as choosing vegetable broth.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">On the other hand, I think this soup could be made without
the avocado if you add extra sour cream. This is a really versatile recipe and
you could change it around easily to suite your needs!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Creamy Asparagus Soup with Avocado</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://2.bp.blogspot.com/-DJz6NJnT0ZU/Vsq0yVCXBcI/AAAAAAAABzg/xIoskFc2x_c/s1600/DSC08941%2Basparagas%2Bsoup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-DJz6NJnT0ZU/Vsq0yVCXBcI/AAAAAAAABzg/xIoskFc2x_c/s200/DSC08941%2Basparagas%2Bsoup.jpg" width="200" /></a></span></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">3 TBSP butter, OR 3 TBSP olive
oil <span style="mso-spacerun: yes;"> </span>OR 1 ½ TBSP each</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">1 small onion, white or sweet,
diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">1 large or 2 small potatoes,
peeled and chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">1 bunch asparagus, washed with
tough end snapped off</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 clove garlic </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">Salt and pepper to taste, I used
about a tsp of salt and a few grinds of pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">½ -1 tsp lemon pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp ginger paste, optional</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp garlic powder</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">4 cups chicken or vegetable
broth</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 small avocado</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup sour cream </span><span style="font-family: "georgia" , "times new roman" , serif;"> Optional, may
skip and add another small avocado</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">In a large deep pot, heat butter
or oil on medium low heat.<span style="mso-spacerun: yes;"> </span>Add onion and
cook for 4 minutes. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Then add potatoes and while the potatoes
and onion cook for eight minutes or so, cut the asparagus into 1 inch pieces reserving
<span style="mso-spacerun: yes;"> </span>the tender tips to add later.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Add asparagus, except reserved
tip pieces to the pot. Add garlic, spices and seasoning g. Cook stirring
occasionally for a few more minutes then add broth.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Simmer for about 30 minutes or until
all of the vegetables are <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">very</i></b> tender. This will probably be
longer than you would normally cook vegetables and it may make you nervous but
they need to be soft to puree completely to a silky consistency. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Remove soup from the heat and add
avocado and sour cream, if you are using it.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Next you will let the soup cool
a bit so you can puree it. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">While you are cooling soup you
can quickly steam the asparagus tips to tender crispness or you can wait and
add them to the soup after it is pureed and cook them right in the soup. If you
choose to steam them separately it will mean another pan to wash but you have
more control over cooking it. But it would be fine to heat in the soup at a low
temperature after it is pureed.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">To puree, you may use a blender,
which will probably yield the silkiest soup or a hand held immersion blender
which is less clean up and can do a good job.<span style="mso-spacerun: yes;">
</span>Either way let the soup cool before blending. If using a blender, I let
it cool a bit longer and don’t overfill your blender. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span><br />
<div style="margin: 0in 0in 6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;">Blend soup until silky and
smooth. Return soup to the pan and heat up on low. Add asparagus pieces. Enjoy
your creamy soup!</span></div>
</div>
DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-75144337621904333222016-02-15T21:46:00.003-07:002016-02-15T21:46:30.658-07:00 Biscuits - Soft, lofty and easy to make!
<br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">These soft, tender biscuits are a snap to make! They rise
nicely in the oven and taste great. This is a basic baking soda biscuit recipe that uses simple ingredients you keep on hand.
<span style="mso-spacerun: yes;"> </span>I love that they can be frozen for
later, what a great time saver and it means that you can make a big batch and
only take out as many as you need . </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">You can make them with regular milk and a teaspoon of
vinegar or use buttermilk for an even better flavor.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remember not to over work them. Biscuits are not bread and
you do not want to knead it like bread or it will toughen the biscuits! When
you cut them, just press straight down without a twist or they will not rise as
high. You may reroll the scraps to use them all up but the rerolled ones will
be a little tougher.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;">I don't often use shortening but on occasion I really like it</span> for pie crust and these biscuits. At least the
newer versions of shortening do not have trans fat. Use more butter if you
like. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">These are not the most nutritious food but they are good
comfort food with a nice bowl of soup or smothered in honey! All things in
moderation…okay pass me a biscuit <span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">:-)</span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">I will add a recipe or two to use with biscuits next time. Maybe Biscuits with sausage gravy...</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> </span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><a href="https://4.bp.blogspot.com/-mdqnI-vGO3w/VsKoq-AxfXI/AAAAAAAABzQ/FdOTFe957zc/s1600/DSC08356%2Bbiscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-mdqnI-vGO3w/VsKoq-AxfXI/AAAAAAAABzQ/FdOTFe957zc/s400/DSC08356%2Bbiscuits.jpg" width="400" /></a></span></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Biscuits - Soft, lofty and easy to make!</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 cups white unbleached flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 Tablespoon Baking powder </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 Tablespoon white sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">5 <span style="mso-spacerun: yes;"> </span>Tablespoons
shortening, butter flavored, no-trans fat </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 Tablespoons butter, cut into small pieces </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup milk, whole or buttermilk, May not need it all</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. white vinegar, optional <span style="mso-spacerun: yes;"> </span>if using milk just <span style="mso-spacerun: yes;"> </span>add vinegar to it <span style="mso-spacerun: yes;"> </span>but omit if you use buttermilk</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 450 degrees F. Then turn it down to 425 when
you put the biscuits in the oven.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, <span style="mso-spacerun: yes;"> </span>mix <span style="mso-spacerun: yes;"> </span>together the flour, baking powder, salt, and
sugar. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cut in the shortening/butter with a a pastry cutter or two
butter knives until the mixture resembles coarse meal. Or you may use fingers
to break up shortening into flour then add butter bits and mix.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Gradually gently stir in milk until dough pulls away from
the side of the bowl. You may use wooden spoon or your hands to stir.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Turn out onto a well-floured surface, and gently fold/knead 6
-8 times. Do not overwork!! Gentle folding makes tender biscuits.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Roll dough out to 1 inch thick. Cut biscuits straight down with
a large cutter ( about 2 inch or so) <span style="mso-spacerun: yes;"> </span>or use
wide glass dipped in flour. <span style="mso-spacerun: yes;"> </span>Do not twist
when cutting biscuits.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Place biscuits onto an ungreased baking sheet which may be lined
with parchment paper. For nice browned exteriors, place them an inch apart or
more.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Bake for 10 to 12 minutes or until top, bottom and edges
begin to brown.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Note: You may brush with cream and dust these with cinnamon
sugar before baking for a sweeter biscuit. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="font-family: Georgia, "Times New Roman", serif;">You can freeze these before cooking and then bake them later.
Place the biscuits to freeze in a greased freezer Ziploc bag on cookie sheet or
pie tin to freeze then remove the sheet or pie tin and leave the biscuits in
the bag for freezer storage. To bake heat oven to 450 and cook for 8-10 minutes
then turn the oven off but leave the biscuits in for another 6 -7 minutes.<span style="mso-spacerun: yes;"> </span></span></span></div>
</div>
DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-50965806053241816702015-12-16T10:26:00.001-07:002015-12-16T10:26:54.936-07:00Farro with Roasted Mushroom, Fennel and Onion topped with an Egg <div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I love roasted vegetables and I am always on the lookout for
different ways to serve them. I also love farro, a nice chewy whole grain.
There are loads of recipes on the web that combine farro with mushrooms and
onion, because it is a rather perfect pairing. There was a nice fennel bulb in my fridge so I
added that to the mix. It adds a sweet crunch. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I wanted to roast the vegetables to give a nice toasty flavor and firm texture
with a bit of caramelization. For roasting, don't slice anything too thin and try to keep them consistent.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I use a quick cooking farro from Trader Joe’s. It cooks in
10 minutes. You could substitute quick cooking barley or brown rice in this
recipe, just cook it according to
package instructions.<o:p></o:p></span></div>
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<h2>
<o:p><span style="font-family: Georgia, Times New Roman, serif;"> </span></o:p><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;">Farro with
Roasted Mushroom, Fennel and Onion topped with an Egg </span></span></span></h2>
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<span style="font-size: 14.0pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">On the Roasting
sheet:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">8 oz. white button or cremini mushrooms, cleaned and thickly sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 medium fennel bulb, fronds removed. Sliced vertically<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 large sweet onion, sliced vertically <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 clove garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp crushed rosemary<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp garlic powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">In the Sauce pan:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-top: 12.0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup quick cooking farro,—(10
minute Farro from Trader Joe’s or other cooked according to package
instructions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ sweet onion chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp crushed rosemary<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"> ¼ tsp red pepper
flake<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups broth or water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ cup chopped parsley, optional<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2-4 eggs, one per person, optional but recommended<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375F<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Place a bit of olive oil on a rectangle baking sheet. On one
half of the baking sheet, place the sliced mushrooms and on the other half put the fennel and ½ of the
onion. Don't over crowd. By the way, vertically slice by cutting
onion and fennel bulb in half and then slice it. Sprinkle with spice and salt
and a light drizzle of olive oil. Several times during roasting, use a spatula
to turn it over and mix, moving outside pieces to center. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">In a sauce pan, heat a TBSP olive oil and begin sautéing
onion and garlic. Cook until onion begins to caramelize. Add spice and farro. Let it saute for another minute. Stir in broth and bring to boil over med high heat, covered. Boil for
two minutes and lower heat and cover. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Let it simmer for 10 minutes. If there is
a lot of liquid left, drain a bit off. Remove from heat and let it sit for five
minutes while covered.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Remove roasted veggies when they are beginning to get
caramelized and edges are crisping a bit. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Cook up eggs by poaching or fry/baste. Season with salt
and pepper. You can skip eggs but adds a nice taste and texture and it makes this a satisfying meal in a bowl!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Add roasted mushrooms, onions and fennel to farro. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Place in
bowls, sprinkle with parsley and top with an egg. </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-61521737937871849152015-12-16T10:01:00.004-07:002015-12-16T10:01:53.607-07:00Sweet Potato Latkes with Crockpot Applesauce<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I don’t often fry but since it was Hanukah so I decided to fry up a nice batch of Latkes. I wanted to be a bit healthier than
fried potatoes so I used sweet potatoes. I think sweet potatoes go wonderfully
with a nice simple applesauce that is a breeze to make.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">A key to good latkes is low moisture in the potato mix and a
regulated medium high heat between 365 and 375. If it cooks too fast it will
burn on the outside before it is done on the inside. If it is too cool, you get
soggy, greasy latkes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"> I spiced them lightly
with things like cinnamon and nutmeg but they could be made with more spice or
you could go a different route with some mild curry spice. If you want to try
it with curry spice, I would still add a bit of pumpkin pie spice and pinch of cinnamon
and nutmeg along with a bit of curry spice.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">This recipe is easy and delicious. I serve it with
homemade apple sauce, recipe to follow. You can also serve with sour cream and garnish
with green onion and parsley.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">These make wonderful appetizers or as a part of a meal. We served
them as an appetizer before garlic skirt steak with an arugula salad with pears
and toasted pecans.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">So here is my try at Sweet Potato Latkes. Happy Hanukah! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;">Sweet Potato Latkes </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Makes about 20 mini-latkes<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 pound of sweet potatoes, peeled and grated (around 2 mid-sized
sweet potatoes)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ cup minced onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 egg, 1 egg white, beaten (many recipes call for just 1 egg
& that is okay too)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">4 TBSP flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp. brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp .pumpkin pie spice (blend of cinnamon, ginger, nutmeg,
cloves, allspice)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp .nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp. cayenne <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ - 1 tsp. ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">About 1 tsp kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Small bottle of peanut or vegetable oil* <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Apple sauce, optional<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Sour Cream with green onion and parsley</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia, Times New Roman, serif;">Note: If you have an
electric skillet, it is a great way to keep the temperature even. Otherwise use
a wide and deep pan, perhaps with a thermometer to keep it at medium high heat.
I set my skillet to around 365F-370F.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: Georgia, Times New Roman, serif;">*Peanut oil is a great
oil for frying but if you cannot get it you can use vegetable oil. After you
are done you can strain the oil through a coffee filter or cheese cloth lining a
sieve and save it for the next fry. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Grate the sweet potatoes, place in colander and let them sit
for a bit. Squeeze out extra moisture with a paper towel, or towel or
cheesecloth. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"> Mix all ingredients
except salt, oil in a large bowl. Early adding of salt will pull more moisture out
of potato and into mix. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Begin to heat oil in skillet and then add the salt to the
sweet potato mix and blend well. Let oil
heat up and once it is hot enough, carefully add sweet potato mix by using a
scoop or spoon and placing around 1 ½ Tablespoons of mix on a spatula. Gently flatten
slightly, and use another spatula and slide it off into hot oil. Turn after it
is getting crispy around the edges; it just takes a minute or so. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Remove onto a paper towel to cool for a minute. Taste to see
if they will need extra seasoning and then serve nice and hot. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I serve with applesauce but you could also dollop sour cream
with green onions and parsley.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Applesauce: You can
make applesauce several days before or that day! It is easy in a crockpot. Just
peel, core and roughly slice 8 -10 apples. I like a mix of granny smith and
other flavorful apples like pink lady or honey crisp. Place them in a crock pot
with a 1/3 cup of water, 1/3 cup of white or brown sugar and cinnamon. You may
skip the sugar and cinnamon if you want it plain and unsweetened. Cook on low for around 8- 10 hours. Check to
see if they are soft and mash them to the desire smoothness. If they are too
thin, slightly uncover and cook on high for another hour or two. You can also
make them in a sauce pan on stovetop in much less time but keep an eye on it!!
I like the crock pot because I toss the apples in the night before and have
applesauce in the morning!<o:p></o:p></span></div>
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-9678876943244443712015-11-11T23:46:00.000-07:002015-11-11T23:46:00.122-07:00Risotto with Roasted Kabocha Pumpkin or Butternut Squash and Bacon <h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-weight: normal; margin: 0px; position: relative;">
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<div>
I made this risotto recipe with a scrumptious Kabocha pumpkin tonight. It is a re- do of a recipe I posted years ago with a few changes in the recipe. </div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">I Love winter squash! I most often cook with butternut, pumpkin, spaghetti or acorn squash. </span></span><span style="color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Whenever kabocha is available I love to cook with it. I think it is particularly great in this risotto recipe!</span></div>
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<a href="http://3.bp.blogspot.com/-BgGX1NlSJDE/TyAvq91E4MI/AAAAAAAAAk8/nqOSjfpS9pA/s1600/P1240011+pumpkin+kobocha.jpg" imageanchor="1" style="clear: left; color: #6699cc; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="113" src="http://3.bp.blogspot.com/-BgGX1NlSJDE/TyAvq91E4MI/AAAAAAAAAk8/nqOSjfpS9pA/s200/P1240011+pumpkin+kobocha.jpg" style="border: none; position: relative;" width="200" /></span></a><span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Kabocha squash or Japanese pumpkin, is green speckled and pumpkin shaped.The kabocha has a nice flavor and isn't stringy or watery. It is great roasted, braised with soy, ginger and garlic or cooked up in tempura. </span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;"> Of course Butternut, would also be good in this risotto. Butternut can't be beat for great texture and color and a small seed cavity.</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">This risotto has an autumn flair with kabocha squash, butternut or pumpkin along with smoky bacon. The pumpkin and bacon are a wonderfully flavorful combination but it could be made vegetarian without bacon and still be quite tasty.<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Risotto is a delicious rice dish that gets its creaminess from the way it is cooked rather than cream or loads of cheese. I made this particular recipe dairy free ( although I added cheese at the table for those who can have dairy )and it was quite creamy! Risotto is quite easy to make although it does take a bit of tending to as it is stirred throughout the cooking process. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Risotto with Roasted Kabocha Pumpkin </span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">or Butternut Squash and Bacon </span></h3>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1 small winter squash such as kobocha, pumpkin or butternut ( about 2 1/2 to 3 cups diced)</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">6 bacon strips, prefer uncured, no nitrates, applewood smoked<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">1 small Onion, diced</span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp coriander</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp pumpkin pie spice</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">1/2 tsp garlic powder, optional</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">¼- ½ tsp. red pepper flakes, crushed, optional</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">½ tsp, smoked paprika or paprika</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Pinch of cinnamon<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp garlic, minced, optional<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. ginger paste, optional</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1-2 TBSP olive oil or vegetable oil<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">1-2 TBSP butter </span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">2 Cups Arborio Rice<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;"> 1 cup White Wine <o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;"> 4 cups veggie or chicken Broth, <o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups water</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;"> 1/4 Cup Freshly Grated Parmesiano Reggiano, optional<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Salt And Freshly Ground Pepper To Taste<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Extra parmesan for topping at table, along with shelled, roasted pepitas if desired</span></span></div>
<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;"><i>There are two ways you can cook the winter squash. You may dice and cook it on the stove, which is my preferred method for Kabocha squash. You may also roast the squash first which I like to do when using butternut. I will describe the roasting method in the notes**</i></span></span></span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">Begin with a large heavy pot or deep pan and cook the bacon until crispy. </span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Pour all of the drippings from cooking bacon into a small bowl. </span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Cut the kabocha, squash or pumpkin in half. Scrape out seeds and if you would like, set aside to roast later and discard any stringy parts.</span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">Cut the squash into slices and then carefully cut away the skin, If you are using kabocha, it'is okay to leave a bit of green skin on, it is edible and will soften up when cooked.</span></span></span></div>
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<span style="background-color: white;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">Dice up the squash into small pieces. </span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Next heat the pan the bacon was cooked in and add about 2 TBSP of the bacon grease back into pan, Or if you prefer you may use oil, or oil and butter.</span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Add the diced squash to pan and brown it.</span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;"> Try not to over stir. After a few minutes turn the pieces over and let it cook another couple minutes. </span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">If needed you may add more bacon grease or oil.</span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Add diced onion.Add spices, garlic and ginger</span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">. Cook another 4 minutes until squash is nicely browned here and there around the edges and tender with some crispy bits. </span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Remove the kabocha or squash mixture to a bowl. </span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">In small sauce pan, heat up chicken broth or veggie broth and water. Keep on low simmer. Take about a half cup or so of the </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">squash mixture and add it to the pot of simmering broth , mashing it into the broth to be added as risotto cooks.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 17.0775px;">Back to the pan you used for the bacon and squash. Add 1 TBSP each of olive oil and butter. Add the two cups of Arborio rice. </span></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Add wine and continue stirring rice, a figure 8 pattern is recommended, while wine is absorbed. Make sure you stir all areas of the pot so rice will not get mushy. Once most of the wine is absorbed into the rice add 1 cup or a couple of ladles of hot broth. Repeat this process as each cup of broth is absorbed. </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">Continue to add broth until rice is al dente- tender but with a bit of texture to it. If you run low on broth, add water to broth pan to heat before you get to the bottom of broth. This process will take about 20 minutes.</span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">As the last cup of broth is almost absorbed, add the rest of the squash mixture and gently blend. Also, crumble or chop bacon and add it as well.</span></span></div>
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<span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">Once rice is at desired consistency. You may add a bit of Parmesan cheese, about a 1/4 cup or so, but if you wish it to be dairy- free it is fine to skip. I also have some grated Parmesan at the table. </span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Taste and add desired salt and pepper. I find this does not need a lot of salt due to the bacon.</span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">Serve as soon as possible. If you like, top with cheese or roasted pumpkin seeds ( I prefer shelled, natural seeds roasted for 10 minutes with olive oil and salt in 350 oven.)<o:p></o:p></span></span></div>
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<span style="line-height: 17.0775px;"><span style="font-family: Georgia, Times New Roman, serif;">**Roasted pumpkin/squash version -</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333;"><span style="line-height: 17.0775px;"> </span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333;"><span style="line-height: 17.0775px;">After prepping squash, removing seeds and strings and cutting in half, place cut side down on an oiled baking sheet . You may line pan with foil for ease of cleaning. </span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333;"><span style="line-height: 17.0775px;"> Place in middle of the oven and bake just until tender and soft. It takes around 30 minutes give or take, but start checking at 20 and keep testing if it is getting softer every 5 minutes, Do not overcook- especially the kobucha or it will get mealy and dry. Butternut may take a bit longer to get tender. </span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333;"><span style="line-height: 17.0775px;">Remove squash from oven and turn halves over to cool. Once cool enough to handle, remove skin, being carefully to leave most of it large dice sized pieces. You can either slice the squash then carefully cut away skin Or using a large spoon, remove the </span></span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;"> the squash out of the shell. Cut into large chunks, no need to be completely uniform, as some will break up.</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 17.0775px;">I like to use about 2 1/2 -3 cups of squash in this rice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.0775px;">Dice about half of the roasted squash and brown in the bacon grease for a couple minutes before adding the onion, spices, etc as described above. Take the rest of the squash and add it to the pot of simmering broth , mashing it into the broth to be added as risotto cooks.</span></span></div>
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-75149258630901161002015-11-02T22:55:00.001-07:002015-11-02T22:55:16.036-07:00Moroccan Chicken Meatballs with Apricot Chutney<br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Here is a simple chicken meatball recipe with a Moroccan
flair. The apricot chutney that accompanies these little tender bites really
adds a nice multi-layered flavor. The Apricot Chutney can be used with other recipes. It is also delicious with cream cheese or goat cheese on crackers. <o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">These can be cooked on in a pan stove top or baked
in the oven. You may choose to cook them
in the apricot chutney or to cook separately and use chutney as a dipping sauce
if desired. Or you may try a different sauce such as a tomato based sauce with Moroccan
spices.<o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , serif; line-height: 115%;"><span style="font-size: large;">Moroccan Spiced Chicken Meatballs </span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Sauté in olive oil over medium-low heat for 4- 5
minutes and cool--<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">1/3 - ½ cup minced onion<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">2 tsp garlic paste or crushed garlic<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">2 tsp ginger paste<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">1 tsp, salt, coriander, ginger, optional <o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">½ -1 tsp cumin, black pepper, smoked paprika, optional<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">¼ tsp cayenne, optional<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Other optional seasoning: 1 tsp za’atar or greek
seasoning mix or mint or thyme, <o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Mix in a large bowl:<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">1 ¾ lb. or so ground chicken (or may use beef or
turkey or a combination)<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">1 cup bread crumbs, (or cracker or panko crumbs)<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Add cooled onion, seasoning mixture and thoroughly
combine.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Using small scoop or teaspoons scoop out uniform
sized meatballs; rolling each for a smooth exterior. You may make the meatballs smaller for
appetizers and larger if served over rice or couscous.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Stove top cooking method: Heat a bit of oil in a
large shallow pan and add meatballs, not too close together. Brown them over medium heat, turning gently
after 5 minutes. Brown the other side
for about 5 minutes. If you are going to cook in the apricot chutney, take meatballs
from pan to a plate and remove excess oil from pan. Add prepared apricot
chutney and meatballs to the pan and simmer on medium low 10-15 minutes.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">If you are not cooking in the apricot sauce, then continue
cooking them a couple minutes longer until completely done before serving.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Oven baking method: Preheat oven to 400 and put meatballs on
cookie sheet prepped with a bit of oil. Place in center of oven and bake for 6 minutes
then turn them over to cook other side. Continue baking another 5 minutes or
until just barely cooked through. Remove from baking dish and place them into pan
filled with apricot chutney. Simmer for
10 minutes. OR you may cook them completely and serve with sauce to dip.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Garnish meatballs with fresh chopped parsley, and
or cilantro and toasted almond slices.<o:p></o:p></span></div>
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">Serve with couscous, quinoa or rice.<o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , serif; line-height: 115%;"><span style="font-size: large;">Moroccan Apricot Chutney</span></span><br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"> About ¾ cup dried apricots, chopped <o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"> 1/3 cup orange
juice<o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"> ¼ to 1/2 of small preserved lemon, rinsed, seeded, finely chopped*<o:p></o:p></span><br />
<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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apricot jam<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;">tbsp. white wine vinegar<o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"> 1 TBSP
orange blossom water, optional<o:p></o:p></span><br />
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<span style="font-family: "bookman old style" , "serif"; font-size: 12.0pt; line-height: 115%;"> Pinch of
cayenne, cinnamon, salt, and/or sumac<o:p></o:p></span><br />
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<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Put the apricots,
preserved lemon, jam, orange blossom, vinegar and seasoning in a small, saucepan.
Cook over medium –low for about 8 minutes until soft and bubbly. It is ready to
add to meatballs for simmering. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If you are going to cook
chutney as a dipping Sauce, simmer for about 12 minutes more on low. <o:p></o:p></span><br />
<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: 'bookman old style', serif; line-height: 18.4px;"> *If you don’t have preserved lemons, and cannot buy them, then you may substitute 2 tsp. lemon juice and grated zest and a ½ tsp salt. </span></span><br />
<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: 'bookman old style', serif; line-height: 18.4px;"> Taste and add more of whatever is needed. This will not be quite the same but will help. Preserved lemons really are a unique flavor addition and they</span></span><br />
<span style="color: #333333; font-family: "bookman old style" , "serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-family: 'bookman old style', serif; line-height: 18.4px;"> keep in your fridge for quite some time!</span></span></div>
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com2tag:blogger.com,1999:blog-6302579951883347675.post-30620639786621260332015-10-14T09:42:00.004-06:002015-10-14T10:06:55.625-06:00 Slow-Cooker Apple Butter and Apple Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">This is the time of year for all things fall and you will often find apple </span><span style="font-family: Georgia, Times New Roman, serif;">butter simmering at my </span><span style="font-family: Georgia, 'Times New Roman', serif;">house. I don’t can my apple butter, I just
make a batch, and we eat it up or give it away. I love the way it fragrances
the whole house so I don’t mind making a new batch every few week. With this
easy recipe it is effortless to cook a nice sized batch. It makes me love Fall even more!</span><br />
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<a href="http://3.bp.blogspot.com/-X0PbqseLJJw/Vh5zjsXkksI/AAAAAAAABv0/MdQKJMZoIxI/s1600/DSC04913%2Bfavorite%2Bfall%2Bstand%2Bof%2Btrees%2Bin%2Bmoraine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-X0PbqseLJJw/Vh5zjsXkksI/AAAAAAAABv0/MdQKJMZoIxI/s200/DSC04913%2Bfavorite%2Bfall%2Bstand%2Bof%2Btrees%2Bin%2Bmoraine.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/-5k1dGSV9e0I/Vh5ysD-BZSI/AAAAAAAABvk/Bxz8yYYyg04/s1600/DSC04756%2Bestes%2Bcolor.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-5k1dGSV9e0I/Vh5ysD-BZSI/AAAAAAAABvk/Bxz8yYYyg04/s200/DSC04756%2Bestes%2Bcolor.jpg" width="200" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Here is some Fall Color near our home at Rocky Mountain National Park.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">The only real work to making slow cooker Apple Butter and Apple Sauce is prepping the </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">apples. I let the crock pot/slow cooker do the cooking so I don’t have to watch it. Often I throw them in just before I go to bed and let them finish off during the day!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> I do peel and core my apples, but I
often peel them in one long strip so I can put the peels in the pot until it is
done cooking and then just pull them out. If you have a food mill you could
cook your apples unpeeled for the same effect. There is a nice flavor in the
peels but it is fine to leave them out and still have a yummy result!</span></div>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif;">How to make Apple Sauce at the same time as Apple Butter</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">The same basic method is used for making either apple sauce or apple butter in the slow cooker. Apple sauce is just cooked less time with less spice.When I make apple sauce I sometimes just use apples and a bit of apple cider or juice with perhaps a little lemon juice and a cinnamon stick or bit of spice. If the apples are not sweet enough I may add just a little sugar. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When I want to make apple sauce at the same time as apple butter I add juice or water and lemon juice rather than vinegar and just a bit of cinnamon
and sugar at the beginning of the cooking. For Sauce I usually use the full cup or so of apple juice in the process.</span><span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;">I take some of the apples out </span><span style="font-family: Georgia, 'Times New Roman', serif;">for the apple sauce</span><span style="font-family: Georgia, 'Times New Roman', serif;"> after about 6 to 8 hours and then add extra spice and cook the rest of the apple mixture longer for apple butter.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<br /></div>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Which Apples should be used</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">The apples used should be good for cooking with so any good baking apples are great. I like a variety but choosing only one kind is great too and fun for a flavor change. My favorites are a mix of granny smith for tartness and perhaps honey crisp, when it is on sale, for sweetness with one other such as Braeburn, Jonagold, Pink lady, Jazz, Crispin, Rome, jonathon, winesap or gold delicious to round things out. I don't use red delicious which can get mealy and lack flavor for cooking. I have thrown in a few Gala apples when they are in the basket. I also use any home grown apples I can get my hands on since they are free! Honestly, any apple with a strong flavor can work in a mix.It is not like pie which requires an apple to hold together after baking.</span></div>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Uses for Apple Butter </span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">While apple butter gets used up quickly on things like bread or biscuits there are other ways to use it. Mix it into oatmeal or yogurt. Top pancakes with it. Bake it into muffins. bars, cookies or cakes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Apple butter is an easy way to make desserts like apple crisp or apple pie amazingly flavorful, spicy and juicy! Just mix in 1/2- 3/4 cup of apple butter into the raw apples and then continue recipe as usual.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Another delicious but less common use for apple butter is as a glaze for meats such as pork tenderloin, ribs, ham, roast chicken. You can also make a dish of pork chops, chicken pieces or turkey cutlets with apples butter, apples, onions and potatoes. I will post that recipe next.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have posted an apple butter recipe before but I have made
a few changes so here is the updated version.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://2.bp.blogspot.com/-8RiUla7tuDg/Vh53y8Hnb0I/AAAAAAAABwE/8SnmmGkAUDc/s1600/P1320969%2Bapple%2Bbutter%2Bbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8RiUla7tuDg/Vh53y8Hnb0I/AAAAAAAABwE/8SnmmGkAUDc/s320/P1320969%2Bapple%2Bbutter%2Bbowl.jpg" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
<h2>
<o:p><span style="font-family: Georgia, Times New Roman, serif;"> </span></o:p><span style="font-family: Georgia, Times New Roman, serif;">Slow-Cooker Apple Butter and Apple Sauce</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;">About 8 cups of apples, usually a variety is nice but one kind is fine-granny smith, honey crisp, Braeburn, Jonagold , Rome etc <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cinnamon stick<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ -1 cup apple juice, cider
or water optional (not everyone adds liquid)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 TBSP apple cider vinegar OR fresh lemon juice, optional <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ to 1 cup brown sugar, more or less if desired <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. pumpkin pie spice<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp. nutmeg, optional<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prepare apples by peeling. If you want, you can peel long
strips so you can leave the peel in for the first half of cooking. Simple remove them after the 6-8 hour cooking time.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place apples, cinnamon stick, lemon juice and apple juice or
water and sugar if you are using it into a crock pot. Cook for 6- 8 hours or so
until apples are very soft. Mash apples up a bit with spoon or masher. If you
would like to have apple sauce you may remove some of the mixture now and let
it cool. You can use a blender if you want to make it smooth or just mash it
further for chunky applesauce. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Leave the lid of the crock pot slightly ajar and cook on low
for another 3-4 hours until apples are completely softened, thickened and a
nice caramel color is achieved. Add extra liquid if needed during cooking
process.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Blend with a hand-held Immersion blender or puree in batches
in a regular blender. Or you could mash well with a masher. The texture should be thick and smooth. You
may push it through a sieve if it has too many unblended bits.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> If the apple butter
is too thin, leave the lid off and the crock pot on high for an hour or so. Or
you could simmer on stove in another pan. Basically, the apple butter is done
cooking when a ribbon drizzled over the surface keeps it shape. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve on biscuits, rolls, baguettes, or other bread or
cakes. Stir into cake batter, yogurt, ice cream or pumpkin pie filling. Add it to oatmeal. Stir into apples before
making apple crisp or apple pie. Use it as a glaze for Pork or chicken. Spread
it on a ham, turkey, cream cheese or peanut butter sandwich. Or just eat it
with a spoon <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This can be made without crock pot in a large heavy pan.
Cook on low on the stove top, stirring often. I cook it on a bit higher temperature so it gets done faster and I do it during the day so I can watch to pot. Since you will be opening the lid you will want to use more juice or water. You could also put the apples in a covered cast iron pot or other oven proof cookware and cook over night at 225 F. I usually finish it on the stove top and while I don't recommend it but you could still bake for last part to thicken by turning the heat up to 325 F or so and cook uncovered, stirring and checking often until the consistency is correct. <o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">.</span></div>
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-76619691163861222542015-08-20T10:23:00.001-06:002015-08-20T10:23:24.552-06:00Bran Muffins<div class="MsoNormal">
Bran Muffins can be a great start to the day or a treat
anytime. Of course, these are not for
people who need gluten free but they are a good choice for daily whole grain
with lots of healthy fiber that your body needs!<o:p></o:p></div>
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I have been limiting
carbs for a while but my cholesterol went up so I am adding carbs that have a
good ratio of fiber to carbohydrate starch and sugar. For me, the jury is still
out on how to lose weight and keep healthy while doing it but I don’t think the
high protein low fiber diet is as great as I hoped it would be. I did lose six
pounds but my blood tests did not look so good so back to the drawing board!<o:p></o:p></div>
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This recipe does have a decent dose of sugar in it, and you can
cut it back, but I want to make something people will actually like to eat and these
bran muffins are so good that I am often asked to make them. Sweetness does
help. But feel free to dial back the brown sugar to 2 or 3 TBSP and the molasses
to 1/3 to ½ cup and leave out the dates if you are trying to keep these lower
in calories or with less sugar.<o:p></o:p></div>
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<o:p><br /></o:p></div>
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Bran Muffins <o:p></o:p></div>
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¾ cup flour,
unbleached<o:p></o:p></div>
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1 cup whole wheat flour<o:p></o:p></div>
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1 1/4 cup wheat bran*<o:p></o:p></div>
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3 TBSP flax meal<o:p></o:p></div>
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1/3- ½ cup brown sugar<o:p></o:p></div>
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½ tsp salt<o:p></o:p></div>
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1 ¼ tsp soda<o:p></o:p></div>
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1 tsp cinnamon <o:p></o:p></div>
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1 cup milk or buttermilk and 1 cup yogurt OR 2 cups
buttermilk <o:p></o:p></div>
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1 egg <o:p></o:p></div>
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3 TBSP melted butter or oil<o:p></o:p></div>
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2/3 cup molasses <o:p></o:p></div>
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½ cup applesauce<o:p></o:p></div>
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½ cup crushed pineapple, well drained<o:p></o:p></div>
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1/3 cup dates, finely chopped, optional<o:p></o:p></div>
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Preheat oven to 350<o:p></o:p></div>
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In a large bowl combine flour bran, sugar, salt, and soda.
Mix well. In another bowl add buttermilk, egg molasses butter or oil,
applesauce, pineapple and dates. Add the wet ingredients all at once and blend
together just until well mixed but don’t over stir. <o:p></o:p></div>
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Grease or line muffin tins and fill about 2/3 full. Bake
about 20 minutes.<o:p></o:p></div>
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This makes about 24 regular size muffins. <o:p></o:p></div>
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*It can be a little hard to find wheat bran. I found it at Natural Grocers so perhaps you will need to look at more natural type stores.</div>
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DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0tag:blogger.com,1999:blog-6302579951883347675.post-17167910497409372942015-08-18T13:28:00.000-06:002015-08-18T13:28:23.218-06:00Meatballs with Sauces for Appetizer or Main Dish<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.3999996185303px;">Here is my favorite recipe for meatballs with various sauces. </span><span style="font-family: Georgia, 'Times New Roman', serif;"> This recipe
makes light and tasty little meatballs that are great appetizers especially in a
favorite sauce. They are also delicious additions to spaghetti or soup. These
are good served </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">over rice and veggies
drizzled in a sweet and sour sauce too! I like making these for appetizers with an easy sauce. I have included a couple different ways to serve these tasty meatballs at the end of the recipe. My favorite is the simple Saucy Meatball Appetizer. This is easy to make a usually a hit. I know that grape jelly seems like an odd inclusion but it really does work. If you want it even simpler just use the jelly and chili sauce, which is a popular recipe found many places.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have been
hesitant to put this recipe up here because it has so many optional ideas but
if you are okay with making some choices I think you will enjoy the
basic ideas here! :-) <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe
is meant to be a guideline, feel free to adjust and play with it. It makes a large amount but it can easily be
cut down or increased. The recipe calls for 1 lb of meat and 1/3 of each of the
other ingredient so it is easy to adjust the amount. These freeze very well, both cooked and uncooked! So it is a good idea to make the full recipe and keep some on hand for a quick meal later!<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 18.3999996185303px;">Meatballs with Sauces for Appetizer or Main Dish</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 18.3999996185303px;"><br /></span></div>
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<br /></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">3 lb. ground meat I prefer ground
beef, 90% lean (It is optional to substitute ½ to1 lb or more lean turkey or
chicken or sausage in mix.)<o:p></o:p></span></span></div>
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<br /></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2 -3
eggs -- well beaten<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1-1 ½ cup panko bread crumbs, dried or fresh bread
crumbs* or cracker crumbs,--Whole grain choices work great!<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">2 TBSP water<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 2- 3 cloves garlic, pressed or minced, or 2 tsp
crushed garlic paste<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">1 onion, minced, ( skip if you hate
onion </span><span style="line-height: 115%;">J</span><span style="line-height: 115%;"> )<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">½
cup or so ketchup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">
2 -3 tsp salt or seasoning salt (less if you add salty
cheese or soy sauce or if you want lower sodium)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 1 ½ - 2
tsp ground pepper<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">
2 tsp dried herbs, thyme and marjoram, or any desired herb blend (Greek, Italian, Asian whatever
flavor you need) or use 3 TBSP fresh herbs if desired<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">
<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="line-height: 115%;">Optional add-ins---</span></b><span style="line-height: 115%;">Choose one or more of these if you like, but make sure they are go well
together and compliment the flavor you are hoping to achieve and the sauce you
use.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 bell pepper, minced – optional<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">3 TBSP Fresh parsley mint
or basil, minced <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 1- 2 tsp onion powder<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 1/2
tsp Nutmeg, freshly grated<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 3 tsp+ Worcestershire sauce <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">3 tsp +soy or teriyaki sauce<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1-2+ tsp, crushed red pepper<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">1-2+ tsp of hot sauce or Sriracha<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">3 tsp ginger paste <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> 2-3
tsp. balsamic vinegar<o:p></o:p></span></span></div>
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<br /></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> Mix all ingredients except meat in a very
large bowl. As soon as everything is well blended, mix in meat and blend thoroughly
but gently. It is best to use your hands rather than a spoon for this. I put on
food service gloves but clean hands are fine. Do not over mix or mixture will
be tough. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> Preheat oven to 400 degrees or use convection
oven at 375 F, <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<a href="http://4.bp.blogspot.com/-N1ER8GLF6V8/VdOFcuz7E5I/AAAAAAAABt4/j91WSZmOHxo/s1600/DSC00095%2Bmaking%2Bmeatballs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="157" src="http://4.bp.blogspot.com/-N1ER8GLF6V8/VdOFcuz7E5I/AAAAAAAABt4/j91WSZmOHxo/s200/DSC00095%2Bmaking%2Bmeatballs.jpg" width="200" /></a><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Using small
scoop or spoon, gently form 1 to 1 ½ " balls. The size can be adjusted to how you are using
them. Scoop half to full scoop and slightly press it into scoop and move it
around a few times. Keep it light, don’t
smash or press too firmly. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cover a
baking sheet in foil or parchment paper. Place the meatballs on baking sheet;
they can be close but not touching. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> Bake about 15 minutes until browned and firm
but, not too dry. Check inside one or
use thermometer to make sure they are done. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">You may also
cook in a fry pan with a bit of olive oil to prevent sticking. Over medium heat
add oil and meatballs. Don’t overcrowd
pan and don’t turn often, just let them brown and then turn. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> Generally thi</span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">s will make somewhere around 60 meatballs.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;"><br /></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Once they
are cooked you may place them in whatever sauce you choose or you can serve
these with a warm barbeque or sweet and sour sauce to dip in. <o:p></o:p></span></span></div>
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<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Variations- <o:p></o:p></span></span></b></div>
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<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>ITALIAN
VARIATION</b>- Try 2 lbs. beef and 1 lb. hot or sweet Italian sausage. If desired,
add and 1/2 cup grated parmesan cheese, an extra tsp. of Italian
seasoning, 1-2 extra cloves of garlic, and perhaps a 1 tsp. crushed fennel seed
, optionally, to the meatball recipe. I
use these with a marinara or other tomato based sauce. I like Italian style with spaghetti or other
pasta or as a nice sandwich with melted mozzarella.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> <b> SAUCY MEATBALL APPETIZER</b>- This recipe can be
increased just use 1 lb. of meat or one third of the total recipe per this
amount of sauce. If using the whole meatball recipe then triple the sauce amounts. Combine the following in large pot or a
slow-cooker and cook until bubbly--- - 1/3 to ½ cup chili sauce, 10 oz. grape
jelly, ¼ to 1/3 cup barbeque sauce, 1/2
tsp smoked paprika and ½ tsp garlic powder or 1 tsp of garlic paste. If
you want it spicier you could use 1-2 tsp of Asian garlic chili paste or 1 tsp
or a few drops of Sriracha . Heat cooked meatballs in sauce. Serve warm from
crock pot or pan.<o:p></o:p></span></span></div>
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<a href="http://4.bp.blogspot.com/-rF1X8F_YG90/VdOFX7koqAI/AAAAAAAABtw/YD2qcyHPByU/s1600/DSC00223%2Bmeat%2Bballs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-rF1X8F_YG90/VdOFX7koqAI/AAAAAAAABtw/YD2qcyHPByU/s200/DSC00223%2Bmeat%2Bballs.jpg" width="200" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>CRANBERRY SPICY-
SWEET MEATBALLS</b>- Make a batch of meatballs but use only about half or less of the onion, herbs and garlic in the
meatball mix. These are nice with plenty of parsley in the meatball mix. Then
use half of the meat balls for this dish and freeze the rest. Combine the
following in large pot or a slow-cooker: 1Tbsp. brown sugar, 2 tsp. lemon juice, 1-2 tsp. balsamic vinegar, 1
16 oz. can jellied cranberry sauce, 1 cup chili sauce, 1-2 tsp Sriracha, 1 tsp or more ginger paste, optional. Serve
as appetizer or over rice.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Dried Bread Crumbs</b> --To make
dried bread crumbs, use French, Italian or other bread that is slightly stale.
Slice and cube. Heat in the oven until fairly dry or toast carefully under
broiler. Break into fine crumbs in food processor or by hand. You may wish to
add a couple tsp. of dried herbs to season them. Store cooled crumbs in air
tight container. You may freeze them. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">TO FREEZE
MEATBALLS- Place cooked or raw meatballs on a cookie sheet lightly cover them
with plastic wrap or clean foil. Place on freezer shelf until frozen. If using
foil you may wrap them up in foil (which you could later use for
reheating) and then package in Ziploc
freezer bags and store for up to three
months. To Thaw, unwrapped and lay uncooked meatballs on a tray in fridge and
then bake. Allow cooked meatballs to thaw partially then heat them in sauce or
for a few minutes until hot in oven . </span></span><o:p></o:p></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Recipe </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">By Denise Birdsall</span></div>
DeniseBhttp://www.blogger.com/profile/07121715389785244952noreply@blogger.com0