tag:blogger.com,1999:blog-12576281705255718682024-03-16T11:49:45.524-07:00Carb DivaWelcome to Carb Diva's Kitchen!
I'm Linda, also known as Carb Diva, and I'm a lover of food, food history, cats, quilting and gardening - basically anything that is pretty and delicious. Join me on my blogging journey as I share my favourite recipes and stories of my life along the way.Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1257628170525571868.post-37006133500127890352024-01-27T06:57:00.000-08:002024-01-27T06:57:23.875-08:00French Onion Chicken and Pasta<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZIwwV1AdPa0taLYc795qP3yICoVxgJl7z0c5VpOeAfR_bdE0YEURPW-oSLJZ14VXTC3-i0TmRSKeD-RBkS8TE2YCV8LSlq9WpQZJonW8BFECZfSCbwa2x2X7A0B0GKpqAwpD4oH2tDeaAYD-kPGzK4sChPenuyW-OLifwG2gUAgx6EAb6NQTReaxwvid/s1224/FrenchOnionChicken-plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZIwwV1AdPa0taLYc795qP3yICoVxgJl7z0c5VpOeAfR_bdE0YEURPW-oSLJZ14VXTC3-i0TmRSKeD-RBkS8TE2YCV8LSlq9WpQZJonW8BFECZfSCbwa2x2X7A0B0GKpqAwpD4oH2tDeaAYD-kPGzK4sChPenuyW-OLifwG2gUAgx6EAb6NQTReaxwvid/w629-h640/FrenchOnionChicken-plated.jpg" width="629" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="subtitle" style="color: #4b4949; font-family: Arial, Helvetica, sans-serif; font-size: 13.8px;"><h2 id="55193326_title" style="color: #6ea6af; font-family: arial, helvetica, sans-serif; font-size: 1.7em; line-height: 1.3em; margin: 0.7em 0px;">The Weather Outside Is Frightful</h2></div><div class="separator" style="clear: both;"><div class="txtd" id="txtd_55193326" style="color: #4b4949; font-family: Arial, Helvetica, sans-serif; font-size: 13.8px;"><p style="margin: 0px 0px 0.75em;">I live in the United States—you'll find me in the upper left-hand corner of the map, the Pacific Northwest, specifically Washington. Washington, the "Evergreen State." Evergreen because, as you've heard, it rains here ... a lot.</p><p style="margin: 0px 0px 0.75em; text-align: right;">As I write it's the dead of winter. The sun goes down at 4:00 p.m. and sunrise isn't until about 8:00 in the morning. I'm beginning to forget what the sun looks like, and we are all desperately in need of comfort food. Soups and stews are on the menu rotation along with this dish I created for dinner last night—French onion chicken and pasta.</p><p style="margin: 0px 0px 0.75em;"><br /></p><div class="subtitle" style="font-size: 13.8px;"><h2 id="55193342_title" style="color: #6ea6af; font-family: arial, helvetica, sans-serif; font-size: 1.7em; line-height: 1.3em; margin: 0.7em 0px;">Ingredients</h2></div><div class="moduleIngredients" id="55193342_ingredients" style="font-size: 13.8px;"><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;">4 skinless, bone-in chicken thighs, medium size</li><li style="margin: 0px 0px 0.5em;">2 tablespoons olive oil</li><li style="margin: 0px 0px 0.5em;">1 tablespoon unsalted butter</li><li style="margin: 0px 0px 0.5em;">3 cups yellow onions, sliced vertically (see note)</li><li style="margin: 0px 0px 0.5em;">1/4 cup dry sherry</li><li style="margin: 0px 0px 0.5em;">1 tablespoon all-purpose flour</li><li style="margin: 0px 0px 0.5em;">4 cups beef stock</li><li style="margin: 0px 0px 0.5em;">8 ounces dry pasta, orecchiette or other shell-shaped pasta</li><li style="margin: 0px 0px 0.5em;">1/2 cup Gruyere cheese, shredded, for garnish</li></ul></div></div></div><div class="subtitle" style="color: #4b4949; font-family: Arial, Helvetica, sans-serif; font-size: 13.8px;"><h2 id="55193360_title" style="color: #6ea6af; font-family: arial, helvetica, sans-serif; font-size: 1.7em; line-height: 1.3em; margin: 0.7em 0px;">Instructions</h2></div><div class="moduleInstructions" id="55193360_instructions" style="color: #4b4949; font-family: Arial, Helvetica, sans-serif; font-size: 13.8px;"><ol style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;">Heat olive oil in a large saute pan over medium heat. Pat the chicken thighs dry with paper towels and then season both sides with salt and pepper. Reduce the heat to low and slowly saute the thighs until richly browned on one side, about 10 minutes.</li><li style="margin: 0px 0px 0.5em;">Flip the chicken thighs over and cook on the other side until brown, about 10 minutes more. This low and slow cooking makes the thighs meltingly fork tender and creates fond in the bottom of the pan (I'll explain that in Step 3). Remove the chicken from the pan and set aside.</li><li style="margin: 0px 0px 0.5em;">The bottom of the pan contains yummy bits from cooking that chicken; this is called "fond" and is an important part of the success of this dish. Fond equals flavor.</li><li style="margin: 0px 0px 0.5em;">Increase the heat to medium; add the butter to the pan and once it melts add all of the onions. Yes, it looks like a lot of onions, but keep in mind that onions are about 89 percent water. As soon as you hear the onions begin to sizzle, turn the heat back down to low. Cook the onions, stirring occasionally, until they are a luscious golden brown. This will take at least 30 minutes. You might be tempted to increase the heat to hurry the process; please don't. If cooked with higher heat the onions will burn and become bitter tasting. Your patience will be rewarded. (By the way, slicing the onions pole to pole means that you cut them from stem end to bottom, not horizontally.)</li><li style="margin: 0px 0px 0.5em;">When the onions are golden increase the heat to high. Add the sherry and stir until the sherry evaporates. Add the flour and stir to coat the onions. Add the broth and stir to mix everything together.</li><li style="margin: 0px 0px 0.5em;">When the mixture is boiling add the pasta all at once. Stir to combine and then turn the heat down so that the mixture just barely simmers. Cook, stirring occasionally, until the pasta is tender (the orecchiette I used took about 15 minutes to cook.) Several things happen in this step; the pasta absorbs the flavors in the broth, the broth reduces slightly, and the pasta releases its starch into the broth to help thicken and create a sauce.</li><li style="margin: 0px 0px 0.5em;">While the pasta is cooking, remove the cooked chicken meat from the bone. You can omit this step if you wish, but deboning the chicken makes this dish a little easier to eat. When the pasta is tender, nestle the cooked chicken back into the pan and toss to coat with the sauce. Serve, and garnish with cheese. I served this meal with sauteed kale.</li></ol><div><div class="mod" id="mod_55193261_Image" style="font-size: 13.8px; height: auto;"><div class="module moduleImage " id="modcont_55193261" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"><h2 id="55193261_title" style="color: #6ea6af; font-family: arial, helvetica, sans-serif; font-size: 1.7em; line-height: 1.3em; margin: 0.7em 0px;">Photo Guide</h2></div><div id="image_inline_55193261" style="margin-bottom: 12px;"><div id="imgs_55193261"><figure id="img_16888773" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888773" style="position: relative; text-align: center;"><img alt="Richly browned chicken thighs" data-pin-me-only="true" src="https://usercontent2.hubstatic.com/16888773_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Richly browned chicken thighs" /></div><figcaption class="caption" id="img_desc_16888773" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">Richly browned chicken thighs</span><div class="img_source" style="font-size: 0.85em;">Source: Linda Lum</div></figcaption></figure></div></div></div></div><div class="mod" id="mod_55193265_Image" style="font-size: 13.8px; height: auto;"><div class="module moduleImage " id="modcont_55193265" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"></div><div id="image_inline_55193265" style="margin-bottom: 12px;"><div id="imgs_55193265"><figure id="img_16888774" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888774" style="position: relative; text-align: center;"><img alt="Butter and fond in the saute pan" src="https://usercontent1.hubstatic.com/16888774_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Butter and fond in the saute pan" /></div><figcaption class="caption" id="img_desc_16888774" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">Butter and fond in the saute pan</span><div class="img_source" style="font-size: 0.85em;">Source: Linda Lum</div></figcaption></figure></div></div></div></div><div class="mod" id="mod_55193266_Image" style="font-size: 13.8px; height: auto;"><div class="module moduleImage " id="modcont_55193266" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"></div><div id="image_inline_55193266" style="margin-bottom: 12px;"><div id="imgs_55193266"><figure id="img_16888775" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888775" style="position: relative; text-align: center;"><img alt="3 cups of onions sliced pole to pole" src="https://usercontent2.hubstatic.com/16888775_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="3 cups of onions sliced pole to pole" /></div><figcaption class="caption" id="img_desc_16888775" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">3 cups of onions sliced pole to pole</span><div class="img_source" style="font-size: 0.85em;">Source: Linda Lum</div></figcaption></figure></div></div></div></div><div class="mod" id="mod_55193267_Image" style="font-size: 13.8px; height: auto;"><div class="module moduleImage " id="modcont_55193267" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"></div><div id="image_inline_55193267" style="margin-bottom: 12px;"><div id="imgs_55193267"><figure id="img_16888776" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888776" style="position: relative; text-align: center;"><img alt="Golden brown cooked onions" src="https://usercontent1.hubstatic.com/16888776_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Golden brown cooked onions" /></div><figcaption class="caption" id="img_desc_16888776" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">Golden brown cooked onions</span><div class="img_source" style="font-size: 0.85em;">Source: Linda Lum</div></figcaption></figure></div></div></div></div><div class="mod" id="mod_55193269_Image" style="font-size: 13.8px; height: auto;"><div class="module moduleImage " id="modcont_55193269" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"></div><div id="image_inline_55193269" style="margin-bottom: 12px;"><div id="imgs_55193269"><figure id="img_16888777" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888777" style="position: relative; text-align: center;"><img alt="Beef broth added to the pan" src="https://usercontent2.hubstatic.com/16888777_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Beef broth added to the pan" /></div><figcaption class="caption" id="img_desc_16888777" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">Beef broth added to the pan</span><div class="img_source" style="font-size: 0.85em;">Source: Linda Lum</div></figcaption></figure></div></div></div></div><div class="floatclear" style="clear: both; font-size: 13.8px; width: 520px;"></div><div class="mod" id="mod_55193274_Image" style="font-size: 13.8px; height: auto;"><div class="ctrlbar rounded" style="background-color: white;"><div class="dragbar" id="dragbar_55193274" style="background-color: #d7d7d7; background-image: url("https://hubpages.com/x/hubtool_dragbar.png"); background-position: 4px 40%; background-repeat: no-repeat; border-top: 2px solid rgb(110, 166, 175); height: 24px; margin-bottom: 3px; padding: 1px 3px 3px 12px;"><br /></div></div><div class="module moduleImage " id="modcont_55193274" style="background-color: white; clear: left; margin-bottom: 12px; overflow-wrap: break-word; word-break: break-word;"><div class="subtitle" style="margin-bottom: 12px;"></div><div id="image_inline_55193274" style="margin-bottom: 12px;"><div id="imgs_55193274"><figure id="img_16888780" style="margin: 0px 0px 10px;"><div class="image_wrapper" id="img_url_16888780" style="position: relative; text-align: center;"><img alt="Pasta is cooked and the chicken is nestled back into the pan, ready to serve" src="https://usercontent1.hubstatic.com/16888780_f520.jpg" style="display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Pasta is cooked and the chicken is nestled back into the pan, ready to serve" /></div><figcaption class="caption" id="img_desc_16888780" style="color: #999999; margin-top: 0.4em; text-align: center;"><span class="caption_text" style="color: #767676; font-size: 0.92em; font-style: italic; line-height: 1.4em; margin: 0.4em 0px; overflow-wrap: break-word; padding: 0px 3.84615%;">Pasta is cooked and the chicken is nestled back into the pan, ready to serve</span></figcaption></figure></div></div></div></div></div></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-51988515570211459172023-08-12T16:50:00.003-07:002023-08-12T16:50:56.479-07:00An Even Easier Hamburger (or Hotdog) Bun Recipe<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjST5XqXGEuOxuSEFry9rURmN9nqWZ0r_y8mRvrE--3OWfGOjHwe1RVCdTOcjop-ia46Ah7guE336FH8QQ-kdqbHd9bvkcU2j5991-brnf0eHy0r8UhJO95YjlbA2YAoKPAKlUpgNXYHzbaJkMTcdrkkcR4ubl3h_tZhG3W28IRogvUMhbe3LsgjudYWA_/s4160/EasyBurgerBuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjST5XqXGEuOxuSEFry9rURmN9nqWZ0r_y8mRvrE--3OWfGOjHwe1RVCdTOcjop-ia46Ah7guE336FH8QQ-kdqbHd9bvkcU2j5991-brnf0eHy0r8UhJO95YjlbA2YAoKPAKlUpgNXYHzbaJkMTcdrkkcR4ubl3h_tZhG3W28IRogvUMhbe3LsgjudYWA_/w480-h640/EasyBurgerBuns.jpg" width="480" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">In June I posted a recipe for whole wheat hamburger buns. Since then, I've been playing with proportions of ingredients and technique, and have found an even easier recipe. For this one, you make the dough and immediately shape it into rolls. Set them aside to proof, and then you are ready to bake!<br /><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b>Ingredients</b></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 cup of warm water (about 105 to 110 degrees F.)</span></li><li><span style="font-family: arial; font-size: medium;">1 tablespoon active dry yeast</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons sugar</span></li><li><span style="font-family: arial; font-size: medium;">1/3 cup canola oil</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">1 large egg</span></li><li><span style="font-family: arial; font-size: medium;">3 3/4 to 4 cups all-purpose flour</span></li></ul></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b>Instructions</b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Place the warm water, yeast, and sugar in the bowl of a stand mixer. Stir with a spoon to combine and let sit for 5 to 10 minutes, until the yeast begins to look foamy.<br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Add the salt, egg, and 3 3/4 cups of flour. <br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Using the bread hook attachment, blend the mixture slowly until all of the flour is moistened and incorporated. You will probably need to stop the mixer and scrape down the sides of the bowl a few times.<br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Once all of the flour is mixed in, increase the speed of the mixer medium. Process for about 5 minutes. If the dough still feels sticky, add the extra 1/4 cup of flour.<br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Remove the dough from the bowl and place on a lightly-floured work surface. Knead by hand about 10 times to make a smooth ball of dough. <br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Divide the dough into 8 equal pieces. Shape each one into a ball (for a hamburger bun), or into a 4- to 5-inch log for hotdog buns. <br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Line a large rimmed baking sheet with parchment paper. Place the shaped buns on the paper, leaving at least an inch of space in between. <br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">Place the baking pan in a draft-free place in your kitchen and allow to proof (rise) until the buns are puffy. This could take from 30 minutes to 1 hour depending on the temperature of your room. (Hint: I always heat my oven for 1 minute, turn off the heat, and then place my bread in that barely warm oven).<br /><br /></span></li><li><span style="font-family: arial; font-size: medium;">When the rolls are puffy, preheat your oven to 425 degrees F. <b>(NOTE: If you used your oven to proof the rolls, remove them from the oven <u>before</u> you begin to preheat).<br /><br /></b></span></li><li><span style="font-family: arial; font-size: medium;">Bake the rolls for 8 to 10 minutes. Remove from the oven and immediately set the rolls on a wire cooling rack. </span></li></ol></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-76819177054035390842023-07-30T06:00:00.000-07:002023-07-30T16:50:12.132-07:00Easy Tortilla Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb67SpT_W7c3ECST4yRSlxAkUbDMWd3t1at6dEL5T8mSPB_WupaWwDF8gHO5KaXwT8nUQdY2MzEIhQWv4p1rQT7k5te_mZ3o0fl9VHuSKwr9T54F-lL3rQyhQVhTMN6rLv49MIFV7pwfGH/s2048/tortillaSoup2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="2048" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb67SpT_W7c3ECST4yRSlxAkUbDMWd3t1at6dEL5T8mSPB_WupaWwDF8gHO5KaXwT8nUQdY2MzEIhQWv4p1rQT7k5te_mZ3o0fl9VHuSKwr9T54F-lL3rQyhQVhTMN6rLv49MIFV7pwfGH/w640-h452/tortillaSoup2.JPG" width="640" /></a></div><br /><p></p><p><span style="color: #783f04; font-family: arial; font-size: medium;">It's too hot to cook!</span></p><p><span style="color: #783f04; font-family: arial; font-size: medium;">Here's an easy soup you can put together with things you probably already have in your pantry (including that almost empty bag of tortilla chips that is nothing but crumbs).</span></p><p><span style="color: #783f04; font-family: arial; font-size: medium;"><b>Ingredients</b></span></p><p></p><ul style="text-align: left;"><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 medium yellow onion, chopped</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 tablespoon olive oil</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 can refried beans</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">2 cans black beans (low- or no-salt)</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 1/2 cups chicken or vegetable broth</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">2 teaspoons chili powder</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 teaspoon ground cumin</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 teaspoon dried oregano leaves</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">1 cup broken (or crushed) tortilla chips</span></li></ul><div><span style="color: #783f04; font-family: arial; font-size: medium;"><b>Garnish</b></span></div><div><ul style="text-align: left;"><li><span style="color: #783f04; font-family: arial; font-size: medium;">diced tomato</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">sliced avocado</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">minced green onions</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">fresh cilantro</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">grated cheese</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">sour cream</span></li><li><span style="color: #783f04; font-family: arial; font-size: medium;">salsa (if you want more heat)</span></li></ul><div><span style="color: #783f04; font-family: arial; font-size: medium;"><b>Instructions</b></span></div></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;">(1) Saute onion in olive oil until softened. Place in bowl of the food processor</span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;">(2) Add refried beans, 1 can of the black beans (undrained), broth, and seasonings in bowl of the food processor. Process until smooth.</span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;">(3) Pour bean/broth mixture into a large saucepan; add the 2nd can of black beans, drained and rinsed. Warm over medium heat, stirring several times, until heated through. If too thick add a little more broth or water. Stir in tortilla chips. Garnish as desired. </span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;">Makes 4 servings.</span></div><p></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-5284078719427851712023-07-23T15:33:00.000-07:002023-07-23T15:33:04.391-07:00Cheese-Stuffed Meatballs and Homemade Red Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0OtiXjqJLWJg1bhpCYcISzfdI8BVQsU5-LCiZGMl1MwBsOsXxlHNjPUw1omUR2sm-kscxHqeBzwWhVHYrJszy2Qnlg0FfxHofPTpR1BwFRwL4K9d5BEEtA-431Bi8ay2MpGpW-Db4_bKO6uhlwkgM6ms7jUIVH4OsND60pRHuVAvJndE7-0kx37pCThV/s1031/stuffedMeatballsPlated.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1031" data-original-width="1019" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0OtiXjqJLWJg1bhpCYcISzfdI8BVQsU5-LCiZGMl1MwBsOsXxlHNjPUw1omUR2sm-kscxHqeBzwWhVHYrJszy2Qnlg0FfxHofPTpR1BwFRwL4K9d5BEEtA-431Bi8ay2MpGpW-Db4_bKO6uhlwkgM6ms7jUIVH4OsND60pRHuVAvJndE7-0kx37pCThV/w632-h640/stuffedMeatballsPlated.jpg" width="632" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: arial; font-size: medium;">Last week we celebrated our 42nd wedding anniversary and (of course) I chose to cook dinner for us. My husband loves spaghetti, so I decided to kick it up a notch (thanks Emerile) by making cheese-stuffed meatballs to go along with the homemade sauce.</span><p></p><p><span style="font-family: arial; font-size: medium;">Don't be alarmed by the long list of ingredients. I added seasonings to ground turkey to make a more healthy Italian sausage. If you want to use store-bought beef/pork Italian sausage, you can delete all of the ingredients listed <b>above</b> "ground turkey."</span></p><p><span style="font-family: arial; font-size: medium;"><b>Ingredients for Meatballs</b></span></p><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon dried basil</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon dried thyme</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon paprika</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon dried oregano</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon black pepper</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon fennel seed, crushed</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon red pepper flakes</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon table salt</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons minced garlic</span></li><li><span style="font-family: arial; font-size: medium;">1 pound ground turkey</span></li><li><span style="font-family: arial; font-size: medium;">1 large egg</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup dry breadcrumbs</span></li><li><span style="font-family: arial; font-size: medium;">9 bocconcini mozzarella balls (or string cheese cut into bite-size pieces)</span></li></ul><div><span style="font-family: arial; font-size: medium;"><b>Instructions for Spaghetti Sauce</b></span></div><div><br /></div><div><span style="font-family: arial; font-size: medium;">This one is easy. Combine all ingredients except the mozzarella in a large mixing bowl. Divide into 9 equal portions.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Form one portion at a time into a ball. Cup it in your hand, make a slight indention with your thumb, and then place one piece of cheese in the dent. Form the meat around the cheese to completely cover it.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Place the meatballs on a plate, cover with plastic wrap, and refrigerate while preparing the spaghetti sauce.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><b>Ingredients for Spaghetti Sauce</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">2 14-ounce cans of petite diced tomatoes</span></li><li><span style="font-family: arial; font-size: medium;">2 6-ounce cans of tomato paste</span></li><li><span style="font-family: arial; font-size: medium;">2 15-ounce cans of tomato sauce</span></li><li><span style="font-family: arial; font-size: medium;">2 cups low-sodium chicken broth</span></li><li><span style="font-family: arial; font-size: medium;">1 1/2 teaspoons brown sugar</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup dry red wine (NOT cooking wine!)</span></li></ul><div><span style="font-family: arial; font-size: medium;"><b>Instructions</b></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Combine all ingredients in a large stockpot. Stir well and bring to a simmer over medium-high heat.</span></div></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Reduce heat to low and simmer for 2 hours, stirring occasionally so that it doesn't burn. If the sauce seems to be sticking, stir in a little water.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><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/AVvXsEglEyEgo3B3ZPUblZicNVX5_Iy4p0A5Xgu-N_ir8YxyHT0aDjq6mkb2PiEiep15cNu0PqXmstXttNeBMFWPpkg4bJl7HGfcEs9su5bhNiBP05xMTHdDxNcztGCM32NOmFSQKneuoyY9XvSE84ElDZ1zj84zzFuq83wL3BfmJEtN0is1QlSTSqlnuDCj3WW1/s1062/stuffedMeatballs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="946" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEyEgo3B3ZPUblZicNVX5_Iy4p0A5Xgu-N_ir8YxyHT0aDjq6mkb2PiEiep15cNu0PqXmstXttNeBMFWPpkg4bJl7HGfcEs9su5bhNiBP05xMTHdDxNcztGCM32NOmFSQKneuoyY9XvSE84ElDZ1zj84zzFuq83wL3BfmJEtN0is1QlSTSqlnuDCj3WW1/w356-h400/stuffedMeatballs.jpg" width="356" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here are my meatballs. A few of them leaked a bit, but there were no blow-outs. </td></tr></tbody></table><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Instructions for Meatballs</b></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Preheat oven to 400 degrees F. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Place the meatballs in a lightly-greased baking dish. I used an 8-inch x 10-inch casserole dish. A nine-inch dish would be ideal. There should be some space between the meatballs--don't let them touch.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Bake in the preheated oven for 30 minutes. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Stir into the sauce. Cook your pasta of choice, and enjoy. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="background-color: white; color: #202124; font-family: "Google Sans", Roboto, arial, sans-serif; font-size: 20px;">“Buon appetito” </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /></div><div><br /></div><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p>
</p><p class="MsoNormal"><o:p></o:p></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-91488942402932782972023-07-18T07:01:00.001-07:002023-07-18T07:01:09.440-07:00Chicken and Wild Rice Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3bjpW4BErHvUoVyA-XK7g41aBd56mET5NESj5CN5P9-SfNT13ytkfvuWJidzdVOc9xsjSMJgVIsJJHsBMt681mRHMzDCWSTjnEj6AM_Ev682MJr-xj2RyDL31SkSHuwo9PXDogHYuCyh-_SdY2fCgcT-h9dQZ9HyA-LgFPEVYAhioOhwaaNJyFUHnmSH/s3790/wildRiceSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3790" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3bjpW4BErHvUoVyA-XK7g41aBd56mET5NESj5CN5P9-SfNT13ytkfvuWJidzdVOc9xsjSMJgVIsJJHsBMt681mRHMzDCWSTjnEj6AM_Ev682MJr-xj2RyDL31SkSHuwo9PXDogHYuCyh-_SdY2fCgcT-h9dQZ9HyA-LgFPEVYAhioOhwaaNJyFUHnmSH/w526-h640/wildRiceSalad.jpg" width="526" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">Here's another no-recipe recipe for another day when it's simply too hot to cook.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">Early in the morning, I cooked one package of Lundberg Wild Rice blend according to the package directions, but I used chicken broth instead of water.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">At the same time, I poached a chicken breast, but you could use sliced chicken from the deli or leftover rotisserie chicken. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Cooked wild rice blend</span></li><li><span style="font-family: arial; font-size: medium;">minced red onion</span></li><li><span style="font-family: arial; font-size: medium;">sliced or shredded cooked chicken breast</span></li><li><span style="font-family: arial; font-size: medium;">diced cooked bacon (I used turkey bacon)</span></li><li><span style="font-family: arial; font-size: medium;">sliced avocado</span></li><li><span style="font-family: arial; font-size: medium;">sliced nectarine</span></li><li><span style="font-family: arial; font-size: medium;">chopped smoked almonds (optional)</span></li></ul><div><span style="font-family: arial; font-size: medium;">I tucked a bit of chopped napa cabbage in there (just because) and drizzled the salad with a mango balsamic vinaigrette. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><b>Balsamic Vinaigrette</b></span></div></div><p></p><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: large;">2 tablespoons olive oil</span></li><li><span style="font-family: arial; font-size: large;">2 tablespoons mango balsamic (any flavor of balsamic will do)</span></li><li><span style="font-family: arial; font-size: large;">2 teaspoons honey</span></li><li><span style="font-family: arial; font-size: large;">salt and pepper</span></li></ul></div><p><br /></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-55952796709295359332023-07-11T07:47:00.000-07:002023-07-11T07:47:30.634-07:00Greek Meatballs<div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CQBWcMlxmBu2ApVGFxCytKyn31S5W845pq5Eu_6OAPgxuqX4-DQetgiWu5M6a3rcXuWljjjj2Cpb6tGiwWX1bGuyWjkuqh3AmYkRUVIv74pwTkTh8NjE4ZgfGzFITST8zz0neFqhOF4wU9zoGQsePPTwRqsNuJSfkdm96_UJTUlulEgjhsCpGA2g0SiA/s890/GreekMeatballs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="851" data-original-width="890" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CQBWcMlxmBu2ApVGFxCytKyn31S5W845pq5Eu_6OAPgxuqX4-DQetgiWu5M6a3rcXuWljjjj2Cpb6tGiwWX1bGuyWjkuqh3AmYkRUVIv74pwTkTh8NjE4ZgfGzFITST8zz0neFqhOF4wU9zoGQsePPTwRqsNuJSfkdm96_UJTUlulEgjhsCpGA2g0SiA/w400-h383/GreekMeatballs1.jpg" width="400" /></a></div><br />This will be a quick post. We have a bountiful ceramic pot full of mint, a container of feta cheese begging to be used up, and I'm in the mood for something Greek.</span> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Ingredients</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 pound ground turkey</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup finely minced yellow onion</span></li><li><span style="font-family: arial; font-size: medium;">1 tablespoon minced garlic</span></li><li><span style="font-family: arial; font-size: medium;">2 teaspoons dried (not fresh) oregano</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon salt</span></li><li><span style="font-family: arial; font-size: medium;">1/2 teaspoon ground cumin</span></li><li><span style="font-family: arial; font-size: medium;">1/4 teaspoon ground coriander</span></li><li><span style="font-family: arial; font-size: medium;">1 large egg</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup Italian-style breadcrumbs</span></li><li><span style="font-family: arial; font-size: medium;">1 tablespoon minced fresh mint</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup chicken broth</span></li></ul><div><span style="font-family: arial; font-size: medium;">Instructions</span></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball sized meatballs.</span></li><li><span style="font-family: arial; font-size: medium;">Add two tablespoons of olive oil to a large saute pan with lid. </span></li><li><span style="font-family: arial; font-size: medium;">Saute the meatballs over medium-low heat, until the bottom is browned. </span></li><li><span style="font-family: arial; font-size: medium;">Gently turn the meatballs so that the browned side is facing up. </span></li><li><span style="font-family: arial; font-size: medium;">Reduce the heat to low.</span></li><li><span style="font-family: arial; font-size: medium;">Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees on an instant-read thermometer.</span></li><li><span style="font-family: arial; font-size: medium;">Serve with feta cheese (optional but really tasty).</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aVdmiL6wBP1122MpnPVKKhxl3S9Ym9B0k4-BmLpwzX18V188D2mO4eJBkieLUeHbSb5gqCdNOq62h4uz7kD6rERHkXRHa_llpvoMwwg_4Sp-Kk8whH02g_i17Y95LoLONnFntTaPdmQ1E3G-sKIA4mjXwRNNArUvaDCHIGrUH9OdLxCM_V2bpQtFDldd/s1600/GreekMeatballs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aVdmiL6wBP1122MpnPVKKhxl3S9Ym9B0k4-BmLpwzX18V188D2mO4eJBkieLUeHbSb5gqCdNOq62h4uz7kD6rERHkXRHa_llpvoMwwg_4Sp-Kk8whH02g_i17Y95LoLONnFntTaPdmQ1E3G-sKIA4mjXwRNNArUvaDCHIGrUH9OdLxCM_V2bpQtFDldd/w480-h640/GreekMeatballs2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq3iwFr_oxOruHzBWk1Lg5LsEGBySuLrq8xQNO8NEEH3ekr9YMg_R2nI6trARZ6zQy8iLCAtugSYB8rvashnU8nzTWvVIPJoeSUCY-sw652DBk4GJ9jt2PCF3yskzjJgyTv8tlXZG9w-2N73TFMcy7LyhH89bDtQxaRdKm43enfcI-sQQIYUadc2ZAfng/s1468/GreekMeatballs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq3iwFr_oxOruHzBWk1Lg5LsEGBySuLrq8xQNO8NEEH3ekr9YMg_R2nI6trARZ6zQy8iLCAtugSYB8rvashnU8nzTWvVIPJoeSUCY-sw652DBk4GJ9jt2PCF3yskzjJgyTv8tlXZG9w-2N73TFMcy7LyhH89bDtQxaRdKm43enfcI-sQQIYUadc2ZAfng/w524-h640/GreekMeatballs3.jpg" width="524" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div></div></div><div style="text-align: left;"><ul class="wprm-recipe-ingredients" style="background-color: white; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 20px; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><br /></li></ul></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-20941056778136935172023-07-03T15:22:00.000-07:002023-07-03T15:22:20.247-07:00Two Main Dish Salads (the "No Recipe" Recipe)<p> </p><blockquote dir="rtl" style="border: none; margin: 0px 40px 0px 0px; padding: 0px; text-align: right;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQoPP0UtrOeKOQpdf99E8AUAtmusN2-vzBSHjOZp3zjGcqPwhUTpjUiDejljvfz_hqvEbOCQN_b8za_38k5gUAIqbSgIaTiLYpX2phop3E3P_8OFHAsTe37bDyv_sOwBz2r6hyUDDcKzHeT_-YFkOmt9Hrz6Umz4PkRDJ0rjKfVmAi_sxpe6AanMoOT-H/s4160/tortelliniSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQoPP0UtrOeKOQpdf99E8AUAtmusN2-vzBSHjOZp3zjGcqPwhUTpjUiDejljvfz_hqvEbOCQN_b8za_38k5gUAIqbSgIaTiLYpX2phop3E3P_8OFHAsTe37bDyv_sOwBz2r6hyUDDcKzHeT_-YFkOmt9Hrz6Umz4PkRDJ0rjKfVmAi_sxpe6AanMoOT-H/w480-h640/tortelliniSalad.jpg" width="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiUKUFbTqi6SII0Njx8RqtAfXcBQvu6fgfg7oMBO34gRkV3wZPjQszvgccupnWjC-EdqwiUltH5vahWMs_OA_zvRaFD5tbfaIpFcvq9gWYQMHGTqDPYCEFckLbpujFDw1wm0OMIdbURICSHkk-UzP8lCkNRxiw8-Tv6ryVzrp37HUUt_4TAFCu8jw9-N6/s4160/salmonSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiUKUFbTqi6SII0Njx8RqtAfXcBQvu6fgfg7oMBO34gRkV3wZPjQszvgccupnWjC-EdqwiUltH5vahWMs_OA_zvRaFD5tbfaIpFcvq9gWYQMHGTqDPYCEFckLbpujFDw1wm0OMIdbURICSHkk-UzP8lCkNRxiw8-Tv6ryVzrp37HUUt_4TAFCu8jw9-N6/w480-h640/salmonSalad.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div></div></blockquote><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Oh, mercy it's hot! When the temperatures soar, the last thing I want is a heavy meal for dinner. So, I've been making dinner salads. These two required almost no time at the stove. And what I really love is that you can use both of them as an opportunity to clean out the vegetable drawer in your fridge.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">The first salad is a cold tortellini salad. I used 1 1/2 cups of dry cheese-stuffed tortellini (the mini ones) and cooked according to package directions. Then I added:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><ul><li><span style="font-family: arial; font-size: medium;">1/2 cup sliced oil-packed sundried tomatoes</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup black olives</span></li><li><span style="font-family: arial; font-size: medium;">1 sliced zucchini</span></li><li><span style="font-family: arial; font-size: medium;">2 slices of provolone cheese, diced</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup basil pesto</span></li></ul></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Of course, you could add or substitute other vegetables (cucumber, shredded carrot, diced tomato, red onion), change the cheese, add cooked chicken, beef, ham, or salami. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">The second salad is cold salmon. I poached a 1-pound filet. Here's how to get perfect poached salmon every time.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Fill a large saucepan (with lid) with enough water to cover your salmon filet completely. Add 1/2 cup lemon juice and some aromatics. I added one onion, a bay leaf, and two generous sprigs of fresh dill.</span></li><li><span style="font-family: arial; font-size: medium;">Place the salmon filet in the water.</span></li><li><span style="font-family: arial; font-size: medium;">Turn on the heat to high and bring the water to a boil. </span></li><li><span style="font-family: arial; font-size: medium;">As soon as the water is boiling, turn off the heat and place the lid on the saucepan. Let sit for 30 minutes (no peeking).</span></li><li><span style="font-family: arial; font-size: medium;">Your salmon will be perfectly cooked but not overcooked. </span></li></ol><div><span style="font-family: arial; font-size: medium;">I flaked the salmon (and had leftovers). The base of the salad is a mix of salad greens, then grape tomatoes, sliced cucumber, black olives, avocado, and feta cheese. I garnished with French-fried</span><span style="font-family: arial; font-size: large;"> onions (you could substitute croutons). </span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">The dressing was a tart-sweet blend of:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">2 tablespoons olive oil</span></li><li><span style="font-family: arial; font-size: medium;">2 tablespoons green apple infused balsamic (any flavor of balsamic will do)</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon honey</span></li><li><span style="font-family: arial; font-size: medium;">salt and pepper</span></li></ul><div><span style="font-family: arial; font-size: medium;">By the way, each of these made enough for 4 servings.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Enjoy!</span></div></div></div><p dir="rtl" style="text-align: right;"><br /> </p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-7835318566691512542023-06-29T06:44:00.001-07:002023-07-03T15:43:58.974-07:00Whole Wheat Brioche Burger Buns<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuREi26syyt__vRAiWwzmGU1ZCzVg1QtSoXQywvvpjamUjGOjqBMtqHwZH97VJECl8QpWIEO2JVNnG0hxER1B0q2aOmM-yAXI9uL9_fpkXMWREXfDC1vfM7nLx01rBM6pfOn7qhDoE-94ggFbw2RnsGPyE5UeJnrjSn1psPA2qEwzZ0tXfHF9_UVelKPU/s4160/burgerbuns1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuuREi26syyt__vRAiWwzmGU1ZCzVg1QtSoXQywvvpjamUjGOjqBMtqHwZH97VJECl8QpWIEO2JVNnG0hxER1B0q2aOmM-yAXI9uL9_fpkXMWREXfDC1vfM7nLx01rBM6pfOn7qhDoE-94ggFbw2RnsGPyE5UeJnrjSn1psPA2qEwzZ0tXfHF9_UVelKPU/w480-h640/burgerbuns1.jpg" width="480" /></a></div><br /><p></p><p><span style="font-family: arial; font-size: medium;">The sense of smell is an amazing thing, isn't it? I've read that it's the only sense that is not altered, refined, or exaggerated in our memory. The scents our brains recorded remain with us, memorable and unalterable. </span></p><p><span style="font-family: arial; font-size: medium;">Is there any region, culture, tribe that does not make bread? The aroma of baking bread is universal. It is comforting, nurturing and transports us back to memories of long ago. </span></p><p><span style="font-family: arial; font-size: medium;">Today I baked buns for the burgers we will be eating for dinner this evening. Sure, I could have picked up a package of 8 buns at the local grocer for a few dollars. But, they're spongy and tasteless. With a few basic ingredients, a stand mixer, and a little bit of time we can do better!</span></p><p><b><span style="font-family: arial; font-size: medium;">Ingredients</span></b></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;"><span data-amount="1" data-unit="cup" style="box-sizing: border-box;">1 cup</span> warm water</span></li><li><span style="font-family: arial; font-size: medium;">3 tablespoons warm milk</span></li><li><span style="font-family: arial; font-size: medium;">1 package (2 1/4 teaspoons) active dry yeast</span></li><li><span style="font-family: arial; font-size: medium;">2 tablespoons granulated sugar</span></li><li><span style="font-family: arial; font-size: medium;">3 cups bread flour </span></li><li><span style="font-family: arial; font-size: medium;">2/3 cup graham flour </span></li><li><span style="font-family: arial; font-size: medium;">1 1/2 teaspoons fine sea salt</span></li><li><span style="font-family: arial; font-size: medium;">2 1/2 tablespoons unsalted butter, softened </span></li><li><span style="font-family: arial; font-size: medium;">1 large egg, beaten</span></li></ul><div><b><span style="font-family: arial; font-size: medium;">Egg Wash</span></b></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 egg, beaten with</span></li><li><span style="font-family: arial; font-size: medium;">1 teaspoon of water</span></li></ul></div><div><b><span style="font-family: arial; font-size: medium;">Instructions </span></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Combine the water, milk, yeast, and sugar in a small mixing bowl. Stir, and then set aside for 5-10 minutes. (The mixture should appear bubbly).</span></li><li><span style="font-family: arial; font-size: medium;">Combine the flours, salt, and butter in the bowl of a stand mixer. Beat at low speed until the butter is incorporated into the flour.</span></li><li><span style="font-family: arial; font-size: medium;">Add the yeast mixture and the egg. Using the dough hook attachment, beat at low speed until the dough is well mixed and begins to pull from the sides of the bowl. </span></li><li><span style="font-family: arial; font-size: medium;">Scrape the dough into a clean, lightly oiled bowl. Cover with a clean towel and set aside in a warm, draft-free place to proof, about 1-2 hours. How can you tell when the dough has risen enough? Gently push a finger into the dough. If the indentation remains, the dough is ready for the next step. </span></li><li><span style="font-family: arial; font-size: medium;">Gently punch down the dough and form it into 8 equal pieces. Roll each into a ball and place in a parchment lined baking sheet. Set in a warm, draft-free place to rise again, about 30 minutes to 1 hour.</span></li><li><span style="font-family: arial; font-size: medium;">Preheat oven to 400 degrees F. Brush the egg wash on the rolls.</span></li><li><span style="font-family: arial; font-size: medium;">Bake for 12-15 minutes, until golden brown.</span></li></ol><div><br /></div></div><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/AVvXsEjtwm7YRf41Nz7U5JFDHmaXcC5S393cpPSofwG0xLiO9hNzPpJ-IyExuuIiQbkJxyeEoiASGU-aJsu-zmfM-gHNSp5XAZey8_ZBS2t1ui2WTcMmJC2jqmyx-MOrMH8p9KiXp5IHk-9jaTYM81mPFip_YBQ9AdHh6aGOTMtHNOEuunOsvQfbnLhJ2zUDJo54/s4160/burgerbunsUnbaked.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwm7YRf41Nz7U5JFDHmaXcC5S393cpPSofwG0xLiO9hNzPpJ-IyExuuIiQbkJxyeEoiASGU-aJsu-zmfM-gHNSp5XAZey8_ZBS2t1ui2WTcMmJC2jqmyx-MOrMH8p9KiXp5IHk-9jaTYM81mPFip_YBQ9AdHh6aGOTMtHNOEuunOsvQfbnLhJ2zUDJo54/w480-h640/burgerbunsUnbaked.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rolls proofed (risen), brushed with egg wash, and ready for the oven</td></tr></tbody></table><br /><p><br /></p><p><br /></p><p><br /></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-20724233344749573342023-06-16T07:08:00.004-07:002023-06-19T06:52:32.280-07:00Chicken Salad With Blueberries<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWBzbIVyQ2jMz-5OD_k1Q7Xs6BBkQlyv9hRdAQWbv5Du0xbY8WiG4estomj4DhByWH_eRGEMQ3teLA3SEDOFrZlRMspJDUvV6KRqY6jM2tPU0lUdXvrtkyFMXWbvUzfJAsNUsZ1nCRAWlAr4hRH2vaUGu-del_PpgQUhnqb2nGmoBAdJzdgpisfvllw/s3698/ChickenSaladWithBlueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3698" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWBzbIVyQ2jMz-5OD_k1Q7Xs6BBkQlyv9hRdAQWbv5Du0xbY8WiG4estomj4DhByWH_eRGEMQ3teLA3SEDOFrZlRMspJDUvV6KRqY6jM2tPU0lUdXvrtkyFMXWbvUzfJAsNUsZ1nCRAWlAr4hRH2vaUGu-del_PpgQUhnqb2nGmoBAdJzdgpisfvllw/w536-h640/ChickenSaladWithBlueberries.jpg" width="536" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p style="background-color: white; box-sizing: border-box; color: #333333; font-family: hero-new, sans-serif; font-size: 16.2px; margin: 30px 0px; max-width: 100%; padding: 0px;">Yesterday we invited a dear friend from our old neighborhood for lunch. He is a retired teacher and artist and so in addition to good food, I wanted to present a pretty plate for him. </p><p style="background-color: white; box-sizing: border-box; color: #333333; font-family: hero-new, sans-serif; font-size: 16.2px; margin: 30px 0px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-weight: 700;">Ingredients</span></p><ul style="background-color: white; box-sizing: border-box; color: #333333; font-family: hero-new, sans-serif; font-size: 16.2px; list-style: inside none; margin: 30px 0px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">3 cups cooked chicken, diced (I think white meat is best in this recipe)</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/2 cup celery, diced</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/2 cup dried blueberries</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1 teaspoon fresh rosemary, minced</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">2 tablespoons minced red onion</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/3 cup mayonnaise, (I used non-fat)</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/3 cup plain Greek yogurt</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/2 teaspoon salt</li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;">1/8 teaspoon freshly ground black pepper</li></ul><p style="background-color: white; box-sizing: border-box; color: #333333; font-family: hero-new, sans-serif; font-size: 16.2px; margin: 30px 0px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-weight: 700;">Instructions</span></p><ol style="background-color: white; box-sizing: border-box; color: #333333; font-family: hero-new, sans-serif; font-size: 16.2px; list-style-position: inside; margin-bottom: 30px; margin-left: 0px; margin-top: 30px; max-width: 100%; overflow: visible; padding-left: 20px;"><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;">Combine all ingredients in a large mixing bowl. Cover and chill for at least one hour to allow flavors to blend.</li></ol><div><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;"><b>Garnish</b></span></span></div><div><ul style="text-align: left;"><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">bed of shredded napa cabbage (tender tops and center leaves)</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">red romaine leaf(s)</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">crumbled blue cheese</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">crushed smoked almonds</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">fresh blueberries</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">fresh avocado slices</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">fresh dill weed</span></span></li><li><span face="hero-new, sans-serif" style="color: #333333;"><span style="font-family: arial; font-size: 16.2px;">fresh edible flowers (I used johnny jump-ups from my garden)</span></span></li></ul></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-19075923270636265322023-04-19T06:00:00.001-07:002023-04-20T10:48:48.312-07:00A Healthier Potato Salad<p></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/AVvXsEj7XnHEbotJYnPkY6c4e9LVd9S7sRhbfBxtSPEO7okXlm3jtfQGsya-9Cwk4CPaGhgFIYzbCtMjE-zS95VnVh3g0hYfnQcVBBlDJD2n7aYa65ByhgPkY_yeL0x1MZGzNL99VlvHc5ccMOZv/s1515/potato-salad.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="881" data-original-width="1515" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XnHEbotJYnPkY6c4e9LVd9S7sRhbfBxtSPEO7okXlm3jtfQGsya-9Cwk4CPaGhgFIYzbCtMjE-zS95VnVh3g0hYfnQcVBBlDJD2n7aYa65ByhgPkY_yeL0x1MZGzNL99VlvHc5ccMOZv/w640-h373/potato-salad.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><span style="font-family: times;"><div style="text-align: left;"><span><br /></span></div><div style="font-size: large; text-align: left;"><span><br /></span></div><div style="font-size: large; text-align: left;"><span>Despite the weather (I wonder if the rain will EVER stop!), I am determined to create a summer-like dinner for my family this evening. </span></div><div style="font-size: large; text-align: left;"><span><br /></span></div><div style="font-size: large; text-align: left;"><span>On the menu are oven-barbequed chicken tenders, corn on the cob, some canned baked beans, a dried cranberry coleslaw, and a lighter and brighter potato salad.</span></div></span><p></p><p style="margin: 0px 0px 0.75em;"><span><span style="font-family: times; font-size: medium;">I love my Mom's traditional potato salad, with russet potatoes (that become a bit soft when cooked and lend to the creaminess of the salad), dill pickle, hard-cooked eggs, celery, mayonnaise, and (here is the secret ingredient!) finely minced radishes. But I wanted to create something a bit lighter this evening. So I used white potatoes (a less starchy potato that remains firm when cooked), some fresh herbs, and an acidic dressing rather than mayonnaise.</span></span></p><h3 style="margin: 0px 0px 0.75em; text-align: center;"><span style="font-family: arial; font-size: large;"><b>Salad - Carb Diva's Healthier Potato Salad</b></span></h3><div style="margin: 0px 0px 0.75em; text-align: left;"><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">2 pounds white (all-purpose) or Yukon gold potatoes</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">4 scallions, sliced</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">2 tsp. lemon zest</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 tsp. dry mustard</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">3 tablespoons olive oil</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 tablespoon lemon juice</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">salt and pepper to taste</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup fresh parsley, minced</span></li></ul><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><ol style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Place potatoes in a large pot with a lid. Cover with water and bring to a boil over medium heat. Turn heat to low and simmer until potatoes are tender (a sharp knife inserted in the middle of a potato will enter easily).</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Drain the potatoes and place them on the chopping board. Let sit a few minutes until cool enough to handle.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Remove the skins from the potatoes. They should slip off easily with the tip of a knife. Chop the potatoes and place them in a large bowl.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Whisk together the lemon zest, dry mustard, olive oil, and lemon juice. Drizzle over the still-warm potatoes. Toss to coat. Add salt and pepper and toss again.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Just before serving stir in chopped parsley. Salad can be served chilled or at room temperature.</span></li></ol><span style="font-family: times; font-size: medium;">What makes this recipe work?</span><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;"><strong>Use the proper potato</strong>—Mom always used russet (Idaho) potatoes. Russets are wonderful baked or used in casseroles; their low-moisture high-starch flesh is the perfect foil for cream and butter. But cook a moment too long and they make horrible potato salad. A better choice is the white all-purpose or Yukon gold. With their rich, buttery flavor and moist, creamy texture they make exceptionally good mashed potatoes, French fries, and potato salad. Their medium starch content makes them good all-purpose potatoes suitable for both boiling and baking.</span></li></ul><ul style="margin: 0px 0px 0.75em 2em; padding: 0px; text-align: left;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;"><strong>Shake the salt</strong>—High blood pressure is at epidemic levels in the United States and our passion for sodium-laden fast foods and processed foods is a major contributor to the problem. How do you add flavor to your foods without using the salt shaker? In this recipe, lemon zest and lemon juice provide a tang and brightness without the addition of sodium.</span></li><li><span style="font-family: times; font-size: medium;"><span><strong>Parsley is more than just a pretty face</strong>—This ubiquitous garnish on dinner plates is so much more than a decorative afterthought. Parsley is a nutritional powerhouse--a source of vitamins C, and K, and is rich in antioxidants.<br /><br /></span><span>The two most popular types of parsley are curly parsley and Italian flat-leaf parsley. The Italian variety is more fragrant and less bitter than the curly variety. When shopping for parsley select a bunch that is deep green in color and looks fresh and crisp. Keep your fresh parsley in a plastic bag in the refrigerator. Don't wash it when you bring it home. It is highly fragile and should be washed just before use. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.</span></span></li></ul></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com1tag:blogger.com,1999:blog-1257628170525571868.post-10098935758463267432023-03-06T13:37:00.020-08:002023-03-09T09:28:39.143-08:00Tomato Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0V3PoJ0puk25Gls5_t1mAodNdtJ9oGymdDvBmwfLGi6GLersQIqnUwVeDHpqqj9O4sOowFAKiwTaQzW02yExBPovNNLW95unBxaRuKNY_MOC6UUPleuppoiCEmSJ-p7NMLol-2V5xh9dglVz9-yHaCtDzdPD0JR7vZkyGqydRaycGRObSBPTEpuS_Vg/s4160/TomatoMacAndCheese%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0V3PoJ0puk25Gls5_t1mAodNdtJ9oGymdDvBmwfLGi6GLersQIqnUwVeDHpqqj9O4sOowFAKiwTaQzW02yExBPovNNLW95unBxaRuKNY_MOC6UUPleuppoiCEmSJ-p7NMLol-2V5xh9dglVz9-yHaCtDzdPD0JR7vZkyGqydRaycGRObSBPTEpuS_Vg/w480-h640/TomatoMacAndCheese%20(3).jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: medium; text-align: left;">This is not the prettiest plate of food I've ever prepared, but it certainly delivered on flavor. In my quest to always pack more veggies into every meal, I've attacked even our beloved macaroni and cheese. By under-cooking the pasta, draining, and then adding a can of diced tomatoes (juice and all) to the pot, the pasta not only finishes cooking but it gains a ton of flavor from the tomatoes. Here's the recipe.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">3 cups dry (uncooked) elbow macaroni</span></li><li><span style="font-family: times; font-size: medium;">1 14-ounce can petite diced canned tomatoes</span></li><li><span style="font-family: times; font-size: medium;">1/4 cup butter</span></li><li><span style="font-family: times; font-size: medium;">1/4 cup all-purpose flour</span></li><li><span style="font-family: times; font-size: medium;">2 1/2 cups milk (I used non-fat)</span></li><li><span style="font-family: times; font-size: medium;">1 14-ounce can cheddar cheese soup</span></li><li><span style="font-family: times; font-size: medium;">2 cups grated sharp cheddar cheese (not pre-shredded)</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon dry mustard powder</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon powdered onion (not onion salt)</span></li><li><span style="font-family: times; font-size: medium;">1 tablespoon olive oil or melted butter</span></li><li><span style="font-family: times; font-size: medium;">2 tablespoons panko bread crumbs</span></li></ul><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Preheat your oven to 425 degrees F.</span></li><li><span style="font-family: times; font-size: medium;">Bring a large pot of water to boil over high heat. Add 2 teaspoons of table salt and then stir in the elbow macaroni. Stir frequently so that the pasta doesn't clump together. Cook for 5 minutes.</span></li><li><span style="font-family: times; font-size: medium;">Drain the pasta, reserving 1 cup of the pasta water. Set the pasta water aside.</span></li><li><span style="font-family: times; font-size: medium;">Add the pasta back into the pot; stir in the diced canned tomatoes and then cover and set the pot aside for 5 minutes. Note--the pan is no longer on the heat. After your 5-minute wait, the pasta should be al dente. Set aside.</span></li><li><span style="font-family: times; font-size: medium;">Add the flour to a large saucepan or saute pan. I used a large oven-safe saute pan so that I could create the sauce and bake the macaroni in the same pot (saving a dish is never a bad thing). Heat over medium until melted; stir in the flour and cook for 2 minutes, stirring constantly. You want the flour to cook but not brown.</span></li><li><span style="font-size: medium;">Stir in the milk all at once; stir constantly with a wire whisk until the mixture thickens and is smooth. Add the soup and seasonings. </span></li><li><span style="font-size: medium;">If you have used a large, oven-safe saute pan simply fold the cooked elbow macaroni into the sauce. If you used a saucepan, pour your cheese sauce over the cooked macaroni and then spread in a greased oven-safe casserole dish.</span></li><li><span style="font-size: medium;">Combine the olive oil and bread crumbs and sprinkle over the macaroni.</span></li><li><span style="font-size: medium;">Bake the casserole for 18-20 minutes or until bubbling around the edges. Let sit for 10 minutes before serving.</span></li></ol></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><br />Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com2tag:blogger.com,1999:blog-1257628170525571868.post-24355779857542608852022-09-07T11:00:00.005-07:002023-02-07T06:29:51.056-08:00Fair Scones<div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;">
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<span face=""trebuchet ms" , sans-serif" style="color: #783f04;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQnqe5Yddw7TjRcAhVhQe-SFlc4dvoGSXwpIRKwdR3Exd541Vud03TCNWB41Ggk2Ol7bY4piYiRXyBY4Vl4WQY0m_k6hk88Ou36KTJ7t-upzY-3PfFJlcU0uG-M-ZckKfQl92m6LzdZTh/s1600/scone.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1302" height="629" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQnqe5Yddw7TjRcAhVhQe-SFlc4dvoGSXwpIRKwdR3Exd541Vud03TCNWB41Ggk2Ol7bY4piYiRXyBY4Vl4WQY0m_k6hk88Ou36KTJ7t-upzY-3PfFJlcU0uG-M-ZckKfQl92m6LzdZTh/w640-h629/scone.jpg" width="640" /></a></div><span style="font-family: times;"><span face=""trebuchet ms" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><div style="text-align: left;"><span style="font-size: medium; font-weight: normal;">In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.</span></div></span></span>
<span face=""trebuchet ms" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-size: medium;">Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.</span></span></span></div>
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<span face=""arial" , "helvetica" , sans-serif">And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I make scones at home, and my family says they are more than "fair":</span></span></span><div><span style="font-family: times;"><span style="font-size: medium;"><br /></span></span></div><div><h3 style="text-align: center;"><span style="font-family: times;"><span style="font-size: large;">Fair Scones</span></span></h3><span style="font-family: times;">
<span style="font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><strong>Ingredients</strong></span><br />
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<ul>
<li><span style="font-family: times; font-size: medium;">2 ½ cups flour</span></li>
<li><span style="font-family: times; font-size: medium;">5 tablespoons sugar</span></li>
<li><span style="font-family: times; font-size: medium;">2 tablespoons baking powder</span></li>
<li><span style="font-family: times; font-size: medium;">½ teaspoon salt</span></li>
<li><span style="font-family: times; font-size: medium;">½ cup cold butter, cut into ½-inch cubes</span></li>
<li><span style="font-family: times; font-size: medium;">½ cup plus 2 tablespoons whole milk</span></li>
<li><span style="font-family: times; font-size: medium;">3 tablespoons butter, melted</span></li>
<li><span style="font-family: times; font-size: medium;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: times; font-size: medium;">½ cup golden raisins</span></li>
</ul>
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<span style="font-family: times; font-size: medium;"><b>To Serve - softened butter and lots of raspberry jam!</b></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
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<span style="font-family: times; font-size: medium;">(1) Preheat oven to 425 degrees F.</span><div>
<span style="font-family: times; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">(2) Combine flour, sugar, baking powder, and salt in the bowl of a food
processor. Add cold butter and pulse until the mixture resembles coarse crumbs. </span><span face=""arial" , "helvetica" , sans-serif">Remove from the food processor and place in a medium-sized mixing
bowl. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCFzHN7yYgPYMfbZ_HSkop7NxQCmHNIyAhoCgBZCDJ5Nlk2HShmPrvFiM2AFTCGNLV5rK2Esj061zyEsiRNqEfh54Cr90o_RyjCxtbVHfVE9sQ13_4leC3O4D2QU1yOENclV08smYyDDU/s1600/scones-foodprocessor.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCFzHN7yYgPYMfbZ_HSkop7NxQCmHNIyAhoCgBZCDJ5Nlk2HShmPrvFiM2AFTCGNLV5rK2Esj061zyEsiRNqEfh54Cr90o_RyjCxtbVHfVE9sQ13_4leC3O4D2QU1yOENclV08smYyDDU/w400-h300/scones-foodprocessor.JPG" width="400" /></a></div>
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<span style="font-family: times; font-size: medium;">(3) Combine milk, melted butter, and vanilla.
Make a well in the center of the flour/sugar mixture. Pour in the milk/melted
butter and add the raisins. Stir gently with a fork to combine. </span></div>
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<span style="font-family: times; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender. </span></span></div>
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<span style="font-family: times; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">(5) Pat the dough into a disk, slightly higher in the middle. </span></span></div>
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<span style="font-family: times; font-size: medium;">(6) Cut into 6 equal pieces. </span></div>
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<span face="arial, helvetica, sans-serif" style="color: #783f04;"><br /></span><span style="font-family: times; font-size: medium;">(7) Place on an ungreased cookie sheet lined with parchment paper. Bake in preheated oven for 10 minutes. </span></div>
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<span style="font-family: times; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">(8) Remove to a cooling rack. To serve "fair-style", while still warm split and fill with softened butter and raspberry jam.</span></span><ol>
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</div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-8531026035876936162020-12-30T06:00:00.004-08:002023-01-20T08:59:22.215-08:00New Year's Eve Dinner<div style="text-align: left;"><span style="font-size: medium;"><div class="separator" style="clear: both; font-family: arial; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZTJwYTYVP_DwFgKMyIlnGG2iCpZshDoFtBJUxlbi65GpVam62UdVYnCriuq1bxPIl0-aJSP06RNXUF8nDSnTzneVkEaXIAceo6TP4V4PwZaKJ7muD0Wc5kU6SwcPKe7H8yySUEonXPKd/s1920/new-years-eve.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZTJwYTYVP_DwFgKMyIlnGG2iCpZshDoFtBJUxlbi65GpVam62UdVYnCriuq1bxPIl0-aJSP06RNXUF8nDSnTzneVkEaXIAceo6TP4V4PwZaKJ7muD0Wc5kU6SwcPKe7H8yySUEonXPKd/w640-h426/new-years-eve.jpg" width="640" /></a></div><br /><span style="font-family: times;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><span><span>I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. </span></span><span>Here's the link to an article I wrote for Hub Pages. </span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: times;">Click <a href="https://hubpages.com/holidays/New-Years-Eve-Dinner" target="_blank">here</a> to learn how to make my New Year's Eve Dinner. On the menu:</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;">Crostini with Wild Mushrooms</span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;"><br /></span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;">Wilted Greens Salad</span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;"><br /></span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;">Potatoes Delmonico</span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;"><br /></span></div><div style="text-align: center;"><span style="font-family: times; font-size: medium; font-weight: bold;">Reverse-sear prime rib</span></div><span style="color: #783f04; font-family: arial; font-size: large; text-align: center;"><br /></span></div><div style="text-align: left;"><br /></div><p></p><div style="text-align: center;"><br /></div><p></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-13355780847476571182020-12-19T06:00:00.001-08:002023-01-20T09:27:07.608-08:00Twelve Days of Christmas Cookies - Part 6 (at last!)<p></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/AVvXsEgE-nXsFXnuOXeSHUe5wcIWa6HEw11jtBeAHpoL6i-yQcrGNwfTUmDM-gXovv0I9y2VlR01pdMPg2-G3aHP0UbX5Sl2rSOhn_2uFzuXhnXZQAf7-YtfXl_81Yq3Wi472U0bIKV7-tOQ6Hqw/s557/coconut-kissesHershey.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="356" data-original-width="557" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-nXsFXnuOXeSHUe5wcIWa6HEw11jtBeAHpoL6i-yQcrGNwfTUmDM-gXovv0I9y2VlR01pdMPg2-G3aHP0UbX5Sl2rSOhn_2uFzuXhnXZQAf7-YtfXl_81Yq3Wi472U0bIKV7-tOQ6Hqw/w400-h256/coconut-kissesHershey.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Credit: Hershey's Kitchens<br /></td></tr></tbody></table><br /><div style="text-align: left;"><span style="font-family: times; font-size: medium;">Here are the final two recipes for our Twelve Days of Christmas collection.</span></div><div><span style="font-size: medium;"><span style="font-family: times;">This recipe is from the Hershey Kitchens--I'm a sucker for anything made with coconut. If you like Mounds candy bars, you'll love these</span></span></div><div><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><h3 style="text-align: center;"><span><span style="font-family: times; font-size: large;">Hershey's Coconut Kiss Cookies</span></span></h3><div><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div><span style="font-size: medium;"><span style="font-family: times;"><b>Ingredients</b></span></span></div><div><ul style="text-align: left;"><li><span style="font-size: medium;"><span style="font-family: times;">1 bag (14 ounces) of sweetened coconut flakes</span></span></li><li><span style="font-size: medium;"><span style="font-family: times;">1 can (14 ounces) of sweetened condensed milk (not evaporated milk)</span></span></li><li><span style="font-size: medium;"><span style="font-family: times;">3 tablespoons all-purpose flour</span></span></li><li><span style="font-size: medium;"><span style="font-family: times;">1 teaspoon almond extract</span></span></li><li><span style="font-size: medium;"><span style="font-family: times;">24 Hershey's Kisses milk chocolates</span></span></li></ul></div><div><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div><span style="font-size: medium;"><span style="font-family: times;"><b>Instructions</b></span></span></div><div><ol style="text-align: left;"><li><span style="font-size: medium;"><span style="font-family: times;">Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.</span></span></li><li><span style="font-family: times; font-size: large;">Stir together the coconut, condensed milk, flour, and almond extract in a large bowl.</span></li><li><span style="font-family: times; font-size: large;">Divide the coconut mixture into 16 portions. Mold each portion around 1 chocolate kiss, covering it completely. Place on the prepared baking sheet.</span></li><li><span style="font-family: times; font-size: large;">Bake for 15 to 17 minutes or until the edges are golden brown. Cool.</span></li><li><span style="font-family: times; font-size: large;">Place the remaining 8 Kisses in a heavy-duty (freezer) resealable food storage bag. Close the bag and microwave at medium (50 percent) for 1 minute or until softened. Knead the bag until the chocolate is melted and smooth. Cut about 1/4-inch from one corner of the bag. Drizzle melted chocolate over the cookies. Allow chocolate to firm. Makes 16 cookies.</span></li></ol><span style="font-family: times; font-size: large;">And finally, this one from <i>Women's Day Magazine</i>, 12/22/1987. Streusel spirals are a slice-and-bake cookie with a buttery cream-cheese dough and brown sugar/walnut filling.</span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><h3 style="text-align: center;"><span style="font-family: times; font-size: large;">Streusel Spirals</span></h3><div><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1 cup unsalted butter at room temperature</span></li><li><span style="font-family: times; font-size: medium;">1 package (8 ounces) of cream cheese, at room temperature</span></li><li><span style="font-family: times; font-size: medium;">2 1/4 cups all-purpose flour, divided</span></li><li><span style="font-family: times; font-size: medium;">1 cup packed light-brown sugar</span></li><li><span style="font-family: times; font-size: medium;">1 cup walnuts, chopped fine</span></li><li><span style="font-family: times; font-size: medium;">1 tablespoon ground cinnamon</span></li></ul></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Beat butter and cream cheese in a large bowl with an electric mixer until well-blended and smooth. With the mixer on low speed add 2 cups of the flour; beat until blended.</span></li><li><span style="font-family: times; font-size: large;">Divide dough into fourths. Shape each portion into a rectangle and flatten it to 1-inch thickness. Wrap and chill overnight.</span></li><li><span style="font-family: times; font-size: large;">Mix filling ingredients (remaining 1/4 cup flour, brown sugar, walnuts, and cinnamon) in a small bowl until blended.</span></li><li><span style="font-family: times; font-size: large;">On a lightly floured surface with a floured rolling pin roll out one piece of dough at a time into a 10x6-inch rectangle. Trim edges.</span></li><li><span style="font-family: times; font-size: large;">Sprinkle 1/4 of filling on each piece of dough within 1/2-inch of edges. Roll up tightly like a jellyroll starting from one short end. Moisten the edge with water; press to seal.</span></li><li><span style="font-family: times; font-size: large;">Wrap and place in the freezer for 1 to 2 hours or until firm. </span></li><li><span style="font-family: times; font-size: large;">Preheat oven to 350 degrees F. Cut one roll at a time into 1/4-inch thick slices. Place 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes. Cool on the sheet for 2 minutes before moving it to a cooling rack.</span></li></ol></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;">Makes 96</span></div><div><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div><span style="font-size: medium;"><span><span style="text-align: center;"><span style="font-family: times;">Photo Credit: Hershey's Kitchens</span></span><br style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;" /></span></span></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-42589602852707982102020-12-16T06:00:00.004-08:002023-01-20T10:34:25.466-08:00Twelve Days of Christmas Cookies - Part 5<p> </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/AVvXsEg-qn88XZu0Qk4AkPBXFnD1yliIQr8uF3DxaIq7ZseKVoP4uSpB0V2sJ3uCQkc5MxyHK9zyPWAh2YxhJ7Hy-bPyMXEMrbCpkZZ1fikJ2y3-w1TOiq19IDXr-VltvhEU8bFm-lNCB8213Wb7/s1920/moravian-spice.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1221" data-original-width="1920" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qn88XZu0Qk4AkPBXFnD1yliIQr8uF3DxaIq7ZseKVoP4uSpB0V2sJ3uCQkc5MxyHK9zyPWAh2YxhJ7Hy-bPyMXEMrbCpkZZ1fikJ2y3-w1TOiq19IDXr-VltvhEU8bFm-lNCB8213Wb7/w400-h255/moravian-spice.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /><br /></td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-family: times; font-size: medium;">In 1965 the editors of <i>McCall's Magazine</i> published a soft-cover "Cookie Collection." As you might expect, the cover is worn, some of the pages are stained, and the whole thing is being held together with scotch tape. I'm glad I was able to save it from my Mom's cookbook collection after she passed away.</span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;">My favorite cookie was this one--dark and rich with ginger, nutmeg, allspice, and cloves. </span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><h3 style="text-align: center;"><span style="font-family: times; font-size: large;"><b>Moravian Spice Cookies</b></span></h3><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">4 cups sifted all-purpose flour</span></li><li><span style="font-family: times; font-size: medium;">3/4 teaspoon baking soda</span></li><li><span style="font-family: times; font-size: medium;">1/2 teaspoon salt</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon ginger</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon nutmeg</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon cinnamon</span></li><li><span style="font-family: times; font-size: medium;">1/2 teaspoon allspice</span></li><li><span style="font-family: times; font-size: medium;">1/2 teaspoon cloves</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup light brown sugar</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup soft butter</span></li><li><span style="font-family: times; font-size: medium;">1 cup light molasses</span></li></ul></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Sift flour with baking soda, salt, and spices; set aside.</span></li><li><span style="font-family: times; font-size: medium;">In a large bowl with a mixer at medium speed beat brown sugar, butter, and molasses until well combined.</span></li><li><span style="font-family: times; font-size: medium;">With a wooden spoon stir in the flour mixture then mix with your hands until well combined. Form dough into a ball. Wrap in plastic wrap and refrigerate overnight.</span></li><li><span style="font-family: times; font-size: medium;">The next day, preheat the oven to 375 degrees F. Lightly greased cookie sheets.</span></li><li><span style="font-family: times; font-size: medium;">Divide dough into 4 parts. Refrigerate until ready to roll out.</span></li><li><span style="font-family: times; font-size: medium;">On a lightly floured surface, roll out dough one part at a time to 1/8-inch thickness. Cut out with cookie cutters. Place cookies one inch apart on prepared cookie sheets. Bake for 6 to 8 minutes or until lightly browned. Remove to a wire rack to cool.</span></li><li><span style="font-family: times; font-size: medium;">Meanwhile, make frosting with 1/3 cup egg whites and 3 3/4 cups sifted confectioners sugar. Beat with a portable mixer at medium speed until smooth and stiff. Cover with a damp cloth until ready to use.</span></li><li><span style="font-family: times; font-size: medium;">Pipe frosting to outline the edges of cooled cookies.</span></li></ol></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteW9Z_n7YImtG95APUbIoIEdOCXm7mH8IbukDu7unNw7_OP6-1CayOUWYWbamjc-n4ZatUnJKzzFVRlL_exMUGbRagQ16fUE-5-QuiS5yfjuwIunxnOobetNNC0UxQnKJm9gabJTg0NIK/s972/cinnamon-starPDatPxhere.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: times; font-size: medium;"><img border="0" data-original-height="644" data-original-width="972" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteW9Z_n7YImtG95APUbIoIEdOCXm7mH8IbukDu7unNw7_OP6-1CayOUWYWbamjc-n4ZatUnJKzzFVRlL_exMUGbRagQ16fUE-5-QuiS5yfjuwIunxnOobetNNC0UxQnKJm9gabJTg0NIK/w400-h265/cinnamon-starPDatPxhere.jpg" width="400" /></span></a></div><span style="font-family: times; font-size: medium;"><br /><span>These are my brother's favorite cookies; they are simple (only 6 ingredients), rich, buttery, and full of the warm flavor of cinnamon.</span></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><h3 style="text-align: center;"><span style="font-family: times; font-size: large;"><b>Cinnamon Stars</b></span></h3><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1 cup butter, softened</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup granulated sugar</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup brown sugar</span></li><li><span style="font-family: times; font-size: medium;">2 eggs</span></li><li><span style="font-family: times; font-size: medium;">3 teaspoons cinnamon</span></li><li><span style="font-family: times; font-size: medium;">3 cups all-purpose flour</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon salt</span></li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Cream together butter and sugars until light and fluffy. Beat in egg until blended. Stir in flour and salt (the dough will be stiff). Chill for several hours or overnight.</span></li><li><span style="font-family: times; font-size: medium;">Preheat oven to 400 degrees F. </span></li><li><span style="font-family: times; font-size: medium;">Roll out 1/4-inch thick and cut in desired shapes. Bake in preheated oven for 8-10 minutes. Watch carefully; because of the amount of butter, they burn easily.</span></li></ol></div><p></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-23636729502696041212020-12-12T06:00:00.001-08:002023-01-20T10:37:47.409-08:00Twelve Days of Christmas Cookies - Part 4<div style="text-align: left;"><span style="font-family: times; font-size: medium;"> We're still making cookies (or candy, as a slight diversion). Twelve recipes for the 12 days of Christmas.</span></div><p><span style="color: #783f04; font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04; font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1KvJz2wM21HdHvthWwRSjf63VWfNuT6yL5IKSWtpsDx9M6pBWUpQX2eOKIvTEdSzE6rhaX4m4rC-PKP7cTho4kTCCWzvsOkYgcsHvhzGR_H9-21R9CebeXr9VeFovbzZJiUVeA4ltXm0/s1920/brownie-fruitcake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1413" data-original-width="1920" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1KvJz2wM21HdHvthWwRSjf63VWfNuT6yL5IKSWtpsDx9M6pBWUpQX2eOKIvTEdSzE6rhaX4m4rC-PKP7cTho4kTCCWzvsOkYgcsHvhzGR_H9-21R9CebeXr9VeFovbzZJiUVeA4ltXm0/w400-h295/brownie-fruitcake.jpg" width="400" /></a></span></div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /><b><br /></b></span><p></p><h3 style="text-align: center;"><b><span style="font-family: times; font-size: large;">Chocolate Fruitcake Bars</span></b></h3><p style="margin: 0px 0px 0.75em;"><span style="font-family: times; font-size: medium;">Once upon a time, a brownie and a fruitcake met; they fell in love, got married, and had a baby. OK, seriously, I have a confession to make—I love fruitcake, I always have and I always will, but my kids would have nothing to do with it. Too nutty, too fruity, and whoever thought that candied grapefruit peel could be a<strong> goo</strong><b>d</b> thing?</span></p><p style="margin: 0px 0px 0.75em;"><span style="font-family: times; font-size: medium;">On the other hand, what's not to love about a chocolate brownie? Somehow, with this adaptation, this clever Mom made a fruitcake that everyone in the Carb Diva family likes.</span></p><p style="margin: 0px 0px 0.75em;"><strong><span style="font-family: times; font-size: medium;">Ingredients</span></strong></p><ul style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/2 cup flour, sifted</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">2 tablespoons unsweetened cocoa powder</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 teaspoon baking powder</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/2 cup granulated sugar</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup butter, softened</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 egg</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/2 teaspoon vanilla</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 tablespoon milk</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 tablespoon coffee or chocolate liqueur</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1 tablespoon light rum</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/2 cup walnuts, chopped</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup red candied cherries, chopped</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup chopped dates</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup chopped dried apricots</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">1/4 cup chocolate chips</span></li></ul><p style="margin: 0px 0px 0.75em;"><strong><span style="font-family: times; font-size: medium;">Instructions</span></strong></p><ol style="margin: 0px 0px 0.75em 2em; padding: 0px;"><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Preheat oven to 350 degrees F.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Mix together flour, cocoa powder, and baking powder. Set aside.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Cream together sugar and butter until light and fluffy. Stir in egg and vanilla.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Beat in flour mixture, and then add liquid ingredients and stir just until blended (don't over mix).</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Stir in chopped nuts, fruits, and chocolate chips.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Spread batter in greased and floured 9-inch square baking pan.</span></li><li style="margin: 0px 0px 0.5em;"><span style="font-family: times; font-size: medium;">Bake in preheated<br /> oven for 20-25 minutes. Cool and cut into squares.</span></li></ol><div><span style="font-family: times; font-size: medium;"><b><br /></b></span></div><h3 style="text-align: center;"><span style="font-family: times; font-size: large;"><b>Santa's Whiskers</b></span></h3><div><span style="font-family: times; font-size: medium;"><br /></span><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/AVvXsEi0p8z3zBpawE6Yd60Fcrk18rPM_NWJo34Odt_ENKc8WbvL-lA6u5SQgH1v3f3d0bTxH6K2O-84Rr1ktQ5D-o1aN3Nyry0Nk4yV_-twQNswBqFC-AhXqxhclgSQLmAhMpJYsecE0Vub_AhF/s1010/santas-whiskers-cookies.jpg" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: times; font-size: medium;"><img border="0" data-original-height="533" data-original-width="1010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0p8z3zBpawE6Yd60Fcrk18rPM_NWJo34Odt_ENKc8WbvL-lA6u5SQgH1v3f3d0bTxH6K2O-84Rr1ktQ5D-o1aN3Nyry0Nk4yV_-twQNswBqFC-AhXqxhclgSQLmAhMpJYsecE0Vub_AhF/s320/santas-whiskers-cookies.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times; font-size: medium;">Photo Credit: Meghan (BakeItAfterall.com)</span></td></tr></tbody></table></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;">This next recipe is from a 1975 Better Homes and Gardens publication "Homemade Cookies Cookbook" a well-worn, well-loved book. My daughters always enjoyed looking at the photographs—they wanted to bake every cookie in the book!</span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1 cup butter, softened</span></li><li><span style="font-family: times; font-size: medium;">1 cup sugar</span></li><li><span style="font-family: times; font-size: medium;">2 tablespoons milk</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon vanilla extract</span></li><li><span style="font-family: times; font-size: medium;">2 1/2 cups all-purpose flour</span></li><li><span style="font-family: times; font-size: medium;">3/4 cup finely chopped red or green candied cherries</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup finely chopped pecans</span></li><li><span style="font-family: times; font-size: medium;">3/4 cup flaked coconut</span></li></ul></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">In a mixing bowl cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped candied cherries, and pecans. Form dough into two 8-inch rolls.</span></li><li><span style="font-family: times; font-size: large;">Roll in flaked coconut to coat the outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly.</span></li><li><span style="font-family: times; font-size: large;">Preheat oven to 375 degrees F. Cut dough logs into 1/4-inch thick slices. Place on an ungreased baking sheet. Bake till edges are golden, about 12 minutes. Makes about 60 cookies.</span></li></ol></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-41972382617140452442020-12-09T06:00:00.003-08:002023-01-20T10:45:35.092-08:00Twelve Days of Christmas Cookies - Part 3<p><span style="color: #783f04;"></span></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/AVvXsEjuV_D0GjWHE01KnUTDqRJ61Kg6b9e6qxPgpRwMBoJVmoH6OxGclk1iOw5X-VOaMzcosZp0q7caCX4EiRL8iE_bY_ggokZv1UaHgNGbh88UC9FslhnWTHqb9X18K2yBrUrkusbOteH8ZRXe/s646/white-chocolate-and-peppermint-cookie-brittle-646.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="363" data-original-width="646" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV_D0GjWHE01KnUTDqRJ61Kg6b9e6qxPgpRwMBoJVmoH6OxGclk1iOw5X-VOaMzcosZp0q7caCX4EiRL8iE_bY_ggokZv1UaHgNGbh88UC9FslhnWTHqb9X18K2yBrUrkusbOteH8ZRXe/w400-h225/white-chocolate-and-peppermint-cookie-brittle-646.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="color: #783f04; font-family: arial; font-size: large;"><br /></span><p></p><p><span style="font-family: times; font-size: medium;">One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).</span></p><span style="font-family: times;"><br /><span face=""Trebuchet MS", sans-serif" style="font-size: large;">I have not tried this cookie recipe yet. I copied it from the December 2004 issue of <i>Bon Appetit</i>. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.</span><br /><br /><h3 style="text-align: center;"><span style="font-size: large;">White Chocolate and Peppermint Cookie Brittle</span></h3><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.<br /><br /><b>Ingredients</b></span></span></span></span></span><div><ul style="text-align: left;"><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1 1/2 cups all-purpose flour</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1/2 teaspoon baking soda</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1/4 teaspoon salt</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1/2 cup sugar</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1/3 cup (packed) golden brown sugar</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">1 teaspoon vanilla extract</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided</span></span></span></span></span></li><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided </span></span></span></span></span></li></ul><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif"><br /><b>Instructions</b></span></span></span></span></span></div><div><ol style="text-align: left;"><li><span style="font-family: times;"><span lang="EN" style="font-size: large;"><span><span><span face=""Trebuchet MS", sans-serif">Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. </span></span></span></span></span></li><li><span style="font-family: times; font-size: large;">Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely. </span></li><li><span style="font-family: times; font-size: large;">Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces. </span></li></ol><span style="font-family: times; font-size: large;">Can be made 2 days ahead. Store in an airtight container at room temperature.</span><br /><div><span style="font-size: medium;"><span lang="EN"><span><span><span face=""Trebuchet MS", sans-serif" style="font-family: times;"><br /></span></span></span></span></span></div><div><span style="font-size: medium;"><span lang="EN"><span><span><span face=""Trebuchet MS", sans-serif" style="font-family: times;"><br /></span></span></span></span></span></div><div><div style="border: currentcolor; text-align: center;"><span style="font-family: times; font-size: medium;"><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/AVvXsEhiJY2BhL7mT81bW6WwjKrBJ2VIDQfkMgYku_DHJMcBBi0fyxoN907u4QjIJWgPt_Qg26-FViPUYbAKZanxko8a-kXuAC4Z_hnu5qX7QomxGMciDpgr0mPlj5_N8CvX4LDazx1YFsOyqy82/s721/oreo-cookie-balls.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="406" data-original-width="721" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJY2BhL7mT81bW6WwjKrBJ2VIDQfkMgYku_DHJMcBBi0fyxoN907u4QjIJWgPt_Qg26-FViPUYbAKZanxko8a-kXuAC4Z_hnu5qX7QomxGMciDpgr0mPlj5_N8CvX4LDazx1YFsOyqy82/w400-h225/oreo-cookie-balls.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Credit: Darla Emerson<br /></td></tr></tbody></table><br /><span face=""Trebuchet MS", sans-serif"><br /></span></span></div><div style="border: currentcolor;"><span style="font-family: times; font-size: medium;"><span>Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — </span><a href="http://www.food.com/"><span face=""Trebuchet MS", sans-serif">www.food.com</span></a><span>.</span></span></div><div style="border: currentcolor;"><span style="font-family: times; font-size: medium;"><br /></span></div><h3 style="border: currentcolor; text-align: center;"><span style="font-family: times; font-size: large;">Oreo Cookie Balls</span></h3><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif"><b>Ingredients</b></span><br /><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;"><span>1 package of regular-size Oreo cookies, crushed</span></span></li><li><span style="font-family: times; font-size: medium;"><span>1 8-ounce package of cream cheese, softened</span></span></li><li><span style="font-family: times; font-size: medium;"><span>1 package white almond bark</span></span></li><li><span style="font-family: times; font-size: medium;"><span>1 package chocolate almond bark</span></span></li></ul><br /><span><b>Instructions</b></span></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;"><span>Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour. </span></span></li><li><span style="font-family: times; font-size: large;">Melt approximately 3/4 package of white almond bark. </span></li><li><span style="font-family: times; font-size: large;">Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark. </span></li><li><span style="font-family: times; font-size: large;">You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle. </span></li></ol></div><div><span style="color: #783f04; font-family: Trebuchet MS;"><span style="color: #783f04; font-family: Trebuchet MS;"><br /></span></span></div><div><span style="text-align: center;">Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson</span></div></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-54127367270695046932020-12-05T06:00:00.001-08:002023-01-20T10:58:28.908-08:00Twelve Days of Christmas Cookies - Part 2<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzMDaJXR6MaaWbGIsjPjTyGmsKkK_q0I3eCNPYg2ijGoZ-nVZy7Cb0zcz6ckhDtvUkY_IuUj14y0thiyxUE6w_EOy5ODt3fLpW-7W4pfuTtDgBy9XFfYFc_XxQ_vXTZZyLaX9X6r9L_Sm5mGwAbn2VW-POi3UlU7UycQX4kdJ0f5aEVbuvnLRQKum8w/s446/FudgyMintCheesecakeBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="325" data-original-width="446" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzMDaJXR6MaaWbGIsjPjTyGmsKkK_q0I3eCNPYg2ijGoZ-nVZy7Cb0zcz6ckhDtvUkY_IuUj14y0thiyxUE6w_EOy5ODt3fLpW-7W4pfuTtDgBy9XFfYFc_XxQ_vXTZZyLaX9X6r9L_Sm5mGwAbn2VW-POi3UlU7UycQX4kdJ0f5aEVbuvnLRQKum8w/w400-h291/FudgyMintCheesecakeBars.jpg" width="400" /></a></div><br /><span face=""Trebuchet MS", sans-serif" style="color: #783f04; font-family: arial; font-size: large;"><br /></span></div><p><span style="color: #783f04; font-family: arial; font-size: medium;"></span></p><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">For several years I have made these brownies at Christmas for my family and friends. The recipe is from the Hershey kitchens website (</span><a href="http://www.hersheys.com/recipes"><span face=""Trebuchet MS", sans-serif">http://www.hersheys.com/recipes</span></a><span face=""Trebuchet MS", sans-serif">). If you love moist fudgy brownies, if you love dark chocolate, if you love chocolate and mint, you will love these brownies. </span></span><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><h3 style="text-align: center;"><span style="font-family: times;"><span style="font-size: large;">Fudgy Mint Cheesecake Bars</span></span></h3><div><b>Ingredients</b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="font-family: times;">1 package (4 ounces) of Hershey's unsweetened chocolate baking bar, broken into pieces</span></span></li><li><span style="font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="font-family: times;">2 cups sugar</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">2 teaspoons vanilla extract</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1 package (8 ounces) of cream cheese, softened</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1 can (14 ounces) of sweetened condensed milk (not evaporated milk)</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">Green food color (optional)</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">4 eggs</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1 cup all-purpose flour</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1 tablespoon cornstarch</span></span></li><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">1 teaspoon peppermint extract</span></span></li></ul></div><div><span style="font-family: times; font-size: medium;"><br /><span face=""Trebuchet MS", sans-serif">Chocolate Glaze (recipe follows)</span><br /><br /><span face=""Trebuchet MS", sans-serif"><b>Ingredients</b></span></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.</span></span></li><li><span style="font-family: times; font-size: large;">Melt chocolate with 1/2 cup butter. Combine the chocolate mixture with sugar, 3 eggs, vanilla, and flour in a large bowl, beating until well blended. Spread mixture into prepared pan. Bake for 12 minutes.</span></li><li><span style="font-family: times; font-size: large;">Meanwhile, beat cream cheese, remaining 2 tablespoons butter, and cornstarch in a medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract, and food color, if desired. Pour the mixture over the hot brownie layer. Bake for 30 minutes or until set.</span></li><li><span style="font-family: times; font-size: large;">Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.</span></li></ol><br /><span style="font-family: times; font-size: large;"><b>Chocolate Glaze</b>: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.</span><br /><div><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></div><div><span style="text-align: center;">Photo Credit: Hershey Kitchens</span></div><div><div style="text-align: center;"><br /></div><h3 style="text-align: center;"><span style="font-size: large;">Chocolate Crackle Thumbprint Cookies</span></h3><div><span style="color: #783f04; font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif"><br /></span></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvHt0SzcYQ-VT5wQSzugv74qOQfDe6C1dl02KjXHs_no3P-saSapczD_w72ZnRHTPKZpqydusUPYVFiOEFvon_fIvW_3Yg3eyGIePn7jVNq4S0Pb49lRkgVLeXrAEqsqplYCX0kPAVJkQ/s320/chocolate-crackle-thumbprint.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="320" data-original-width="213" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvHt0SzcYQ-VT5wQSzugv74qOQfDe6C1dl02KjXHs_no3P-saSapczD_w72ZnRHTPKZpqydusUPYVFiOEFvon_fIvW_3Yg3eyGIePn7jVNq4S0Pb49lRkgVLeXrAEqsqplYCX0kPAVJkQ/w426-h640/chocolate-crackle-thumbprint.JPG" width="426" /></a></div></span><br /></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif" style="color: #783f04;"><br /></span></span></div><div><span style="font-family: times; font-size: medium;"><span face=""Trebuchet MS", sans-serif">I love chocolate. I am an unabashed chocoholic. If given a choice between a savory, juicy Porterhouse steak or Lindt dark chocolate with a hint of chili pepper, I’d choose the Lindt. If either a sweet, succulent lobster tail with drawn butter, or a Ghirardelli 70 percent cacao, there’s no need for a bib. If it were George Clooney on a deserted island or a Fran‘s dark chocolate/sea salt caramel, well I’m afraid I’d have to break someone’s heart.</span><br /><br /><span face=""Trebuchet MS", sans-serif">When a want something a bit more indulgent than a chocolate bar to satisfy my craving, I often bake cookies. Chocolate chip cookies are OK in a pinch, but I prefer something a bit more intense. Brownies are comforting (I prefer the chewy kind). And then there are chocolate crackle cookies. Sinfully dark and dense, moist on the inside and covered in a crisp coating of powdered sugar. </span><br /><br /><span face=""Trebuchet MS", sans-serif">Today I was wondering if there was some way to make them even more enchanting? What about turning a chocolate crackle cookie into a thumbprint cookie, and then filling the indentation with chocolate hazelnut spread?</span><br /><br /><span face=""Trebuchet MS", sans-serif">Here’s what is happening in my kitchen today:</span><br /><br /><span></span><span face=""Trebuchet MS", sans-serif"><strong>Ingredients</strong></span><br /><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1/2 cup butter, softened</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">2/3 cup granulated sugar</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1 egg yolk</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">2 tablespoons milk</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1 teaspoon vanilla</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1 cup all-purpose flour</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1/3 cup unsweetened cocoa </span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">1/4 teaspoon salt</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">Confectioners sugar for rolling cookies</span></span></span></li><li><span style="font-family: times; font-size: medium;"><span lang="EN"><span face=""Trebuchet MS", sans-serif">About 1/2 cup chocolate/hazelnut spread (such as Nutella)</span></span></span></li></ul><span lang="EN"><br /><span face=""Trebuchet MS", sans-serif"><b>Instructions</b></span></span></span></div><div><ol style="text-align: left;"><li><span style="font-size: medium;"><span lang="EN" style="font-family: times;"><span face=""Trebuchet MS", sans-serif">In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt and gradually add to creamed mixture and mix well. Cover and chill for at least one hour or overnight.</span></span></span></li><li><span style="font-family: times; font-size: large;">When ready to bake, preheat oven to 350 degrees F. Form dough into 1-inch balls (this recipe makes about 2 1/2 dozen cookies). Roll in confectioners sugar to cover. Place cookies 2 inches apart on greased cookie sheet. </span></li><li><span style="font-family: times; font-size: large;">Using the end of a wooden spoon handle, make a ½-inch indentation in the </span></li><li><span style="font-size: medium;"><span lang="EN" style="font-family: times;"><span face=""Trebuchet MS", sans-serif">center of each ball. Bake in preheated oven for 10-12 minutes or until set. Remove to wire racks to cool. Fill the indentations with about ½ tsp of chocolate/hazelnut spread.</span></span></span></li></ol></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif"><br /></span></span></div><div><span style="color: #783f04; font-family: arial; font-size: medium;"><span face=""Trebuchet MS", sans-serif"><br /></span></span></div></div></div></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-35301599278619206702020-12-02T06:00:00.027-08:002023-01-23T09:35:50.101-08:00Twelve Days of Christmas Cookies <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/AVvXsEgkU98xzlHdn0CGEh9-F9i__zE1pl3nZOs-ZZ9D981D_SGDeJStok5DHRxjL-XBambklyRQ32wCo6F5hWJuWnppWef4Yd-pVa9Yh7saY97yznlBZ3Ng6kl4XtJI0ACI968Xbuj4zXHtOwDK/s420/frosted-ginger-cookies.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="420" data-original-width="420" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU98xzlHdn0CGEh9-F9i__zE1pl3nZOs-ZZ9D981D_SGDeJStok5DHRxjL-XBambklyRQ32wCo6F5hWJuWnppWef4Yd-pVa9Yh7saY97yznlBZ3Ng6kl4XtJI0ACI968Xbuj4zXHtOwDK/s320/frosted-ginger-cookies.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><br />
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<span style="font-family: times; font-size: medium;">Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--2020 has been quite a year! Nevertheless, one thing that I always look forward to is Christmas baking. My goal is the "12 Days of Christmas Baking." Can I do it?</span></div>
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<span style="font-family: times; font-size: medium;"><br /></span></div>
<span style="font-family: times; font-size: medium;"><span>One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.</span> <br />
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<span style="font-family: times; font-size: medium;"><br /></span></div>
<div style="border: currentcolor;"><br /></div><div style="border: currentcolor; text-align: center;"><span style="font-family: times; font-size: large;"><strong>Frosted Ginger Cookies</strong></span></div>
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<span style="font-family: times; font-size: medium;"><br /></span></div>
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<span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></div><div style="border: currentcolor;"><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1 cup granulated sugar, plus more for rolling</span></li><li><span style="font-family: times; font-size: medium;">3/4 cup butter, at room temperature</span></li><li><span style="font-family: times; font-size: medium;">1 egg</span></li><li><span style="font-family: times; font-size: medium;">3 tablespoons molasses</span></li><li><span style="font-family: times; font-size: medium;">2 cups flour, sifted</span></li><li><span style="font-family: times; font-size: medium;">1 tsp. baking soda</span></li><li><span style="font-family: times; font-size: medium;">1 1/2 teaspoon ground ginger</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon cinnamon</span></li><li><span style="font-family: times; font-size: medium;">1/2 teaspoon each of salt, ground cloves, and freshly ground nutmeg</span></li><li><span style="font-family: times; font-size: medium;">1 cup powdered sugar</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon lemon juice</span></li></ul></div>
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<span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div style="border: currentcolor;"><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.</span></li><li><span style="font-family: times; font-size: large;">In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.</span></li><li><span style="font-family: times; font-size: large;">Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.</span></li><li><span style="font-family: times; font-size: large;">Meanwhile, make the glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.</span></li></ol></div>
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<span style="font-family: times; font-size: medium;">Makes 40 cookies</span></div><div style="border: currentcolor;"><span style="font-size: medium;"><span style="text-align: center;"><span style="font-family: times;">Photo Credit: Leigh Beisch</span></span><br style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;" /></span></div><div style="border: currentcolor;"><span style="font-size: medium;"><span style="text-align: center;"><span style="font-family: times;"><br /></span></span></span></div><div style="border: currentcolor;"><span style="font-size: medium;"><span style="text-align: center;"><span style="font-family: times;"><br /></span></span></span></div>
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<br /></div><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/AVvXsEiAuL1-hEOnHUb17oHOapvX9aOMITGiMRM4TMrzOj4TL45zfIAda9QVfvw_kgdff7UdRWxGppeGkeKBuAA6t5ubl4lxmAbn5dMQm4ol7TwGk4VSLiXKHOSrcHkxdTtuXGrO9CJEMxS100OH/s348/white-chocolate-raspberry-slicesSunset.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="348" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuL1-hEOnHUb17oHOapvX9aOMITGiMRM4TMrzOj4TL45zfIAda9QVfvw_kgdff7UdRWxGppeGkeKBuAA6t5ubl4lxmAbn5dMQm4ol7TwGk4VSLiXKHOSrcHkxdTtuXGrO9CJEMxS100OH/s320/white-chocolate-raspberry-slicesSunset.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Credit: James Carrier<br /></td></tr></tbody></table><div class="separator" style="border: currentcolor; clear: both; text-align: left;"><div style="border: currentcolor; text-align: left;"><span style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-left: 1em;"><br /></span></div><div style="border: currentcolor; clear: both;"><span style="font-size: medium;">I first found this recipe in a </span><span style="font-family: times; font-size: large;">2002 advertisement by Challenge Butter. It has since appeared on several websites, most recently at Sunset. Several reader comments complained that the dough is dry and crumbly, but I have found that it just takes patience. This is a shortbread dough, and using your stand mixer at low speed I guarantee that the dough will come together—the resulting cookie is flavorful and beautiful.</span></div><div style="border: currentcolor; clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><br /></span></div><div style="border: currentcolor; clear: both; text-align: center;"><span style="color: #783f04; font-family: times; font-size: large;"><strong>White Chocolate Raspberry Slices</strong></span></div><div style="border: currentcolor; clear: both;"><span style="color: #783f04; font-family: Trebuchet MS; font-size: medium;"><strong><br /></strong></span></div><div style="border: currentcolor; clear: both;"><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></div><div style="border: currentcolor; clear: both;"><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1/2 cup butter, at room temperature</span></li><li><span style="font-family: times; font-size: medium;">1/4 cup sugar</span></li><li><span style="font-family: times; font-size: medium;">1 tsp. vanilla (I prefer almond extract)</span></li><li><span style="font-family: times; font-size: medium;">1 1/4 cups all-purpose flour</span></li><li><span style="font-family: times; font-size: medium;"><span>1/4 cup raspberry jam</span></span></li><li><span style="font-family: times; font-size: medium;">2 ounces white chocolate, chopped</span></li></ul></div><div style="border: currentcolor; clear: both;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="border: currentcolor; clear: both;"><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div style="border: currentcolor; clear: both;"><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla or almond extract until smooth. Stir in 1 1/4 cups flour, then beat until the dough comes together.</span></li><li><span style="font-family: times; font-size: large;">Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12 x 15-inch baking sheet. Press your finger into the dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp. jam into each indentation.</span></li><li><span style="font-family: times; font-size: medium;"><span>Bake ropes in a 350-degree F. preheated oven until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheet.</span></span></li><li><span style="font-family: times; font-size: large;">Place white chocolate in a plastic sandwich bag, pushing to one corner; secure the bag just above the chocolate with a twist-tie or knot. Immerse the corner of the bag in a cup of hot water until the chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze the bag to drizzle white chocolate decoratively across the ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.</span></li></ol></div><div><span style="color: #783f04; font-family: Trebuchet MS;"><br /></span></div></div>
Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-50207686379419025942020-11-25T06:00:00.003-08:002023-01-24T09:56:53.933-08:00Thanksgiving Recipes - Side Dishes<p><span style="color: #783f04;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLzpFwTiRL3cRFUOdV-Mm2M0hOgEUtzQDKZi2tepSI7C8GHVeUu0jjZCKp2xxQJhg9ZvdsDxUcjd5IkKejpcPI6waNhytZT1ZQWfjzeKvZ-_x9H5dYKVrzOl3R24NONqheSXSUK3kUSFj/s1280/thanksgiving-meal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLzpFwTiRL3cRFUOdV-Mm2M0hOgEUtzQDKZi2tepSI7C8GHVeUu0jjZCKp2xxQJhg9ZvdsDxUcjd5IkKejpcPI6waNhytZT1ZQWfjzeKvZ-_x9H5dYKVrzOl3R24NONqheSXSUK3kUSFj/w424-h640/thanksgiving-meal.jpg" width="424" /></a></span></div><span style="color: #783f04;"><br /><span style="font-size: 12pt;"><br /></span></span><p></p><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><span><span style="font-family: times;">It's time to think about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). </span></span></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-family: times; font-size: medium;"><span><span><br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. <br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Here are a few of my favorite recipes from my recipe file for side dishes.</span></span></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-family: times; font-size: medium;"><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";">Carb Diva's Potatoes Delmonico </span></b></div><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><a href="https://delishably.com/vegetable-dishes/Carb-Divas-Potatoes-Delmonico" target="_blank">Here's a link</a> to my recipe as featured on the website Delishably.</span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><br /></span></p><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";"><b><br /></b></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";"><b>Parsley Potatoes</b></span></div><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-weight: 700;"><span style="font-family: times; font-size: medium;"><br /><span>Ingredients</span></span></span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1 1/2 pounds new (white, red, or Yukon gold) potatoes</span></li><li><span style="font-family: times; font-size: medium;">2 tablespoons butter, melted</span></li><li><span style="font-family: times; font-size: medium;">1 tablespoon minced fresh parsley</span></li><li><span style="font-family: times; font-size: medium;">1/4 teaspoon salt</span></li><li><span style="font-family: times; font-size: medium;">1/8 teaspoon black pepper</span></li></ul><p></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-weight: 700;"><span style="font-family: times; font-size: medium;">Instructions</span></span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"></p><ol style="text-align: left;"><li><span><span style="font-family: times; font-size: medium;">Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.</span></span></li><li><span><span style="font-family: times; font-size: medium;">Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.</span></span></li></ol><p></p><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: times; font-size: large;"><b><br /></b></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: times; font-size: large;"><b>Apple, Pecan, and Blue Cheese Salad</b></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><b>Ingredients for Salad</b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">6 cups baby spinach leaves, washed</span></li><li><span style="font-family: times; font-size: medium;">1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)</span></li><li><span style="font-family: times; font-size: medium;">1 cup sliced celery</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup glazed pecans</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup crumbled Roquefort</span></li></ul><div><span style="font-family: times; font-size: medium;"><b>Ingredients for Raspberry Vinaigrette</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">1/4 cup olive oil</span></li><li><span style="font-family: times; font-size: medium;">2 tablespoons raspberry-flavored vinegar</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon honey</span></li><li><span style="font-family: times; font-size: medium;">1 teaspoon Dijon mustard</span></li></ul><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;">Toss all salad ingredients together in a large bowl. Whisk together the vinaigrette ingredients in a small bowl. Do not add the dressing until you are ready to serve the salad.</span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: times; font-size: large;"><b>Carrot Souffle</b></span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="background-color: white;"><span style="font-family: times; font-size: medium;">This is not your typical fluffy, eggy, light-as-a-feather souffle; it is dense and rich. If you like Stouffer's Spinach souffle, you will enjoy this.</span></span></div><div><span style="background-color: white;"><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></span></div><div><ul style="text-align: left;"><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">1/2 pound carrots, peeled and chopped</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">1 small onion, chopped</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">1 cup water</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">1 teaspoon dry thyme leaves</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">2 large eggs</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">1/4 cup flour</span></span></li><li><span style="background-color: white;"><span style="font-family: times; font-size: medium;">salt and pepper to taste</span></span></li></ul><div><span><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></span></div></div><div><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span><span style="font-family: times; font-size: medium;">(1) Preheat oven to 400 degrees F.</span></span></div><div><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span><span style="font-family: times; font-size: medium;">Place the carrots, onion, water, and thyme in a saucepan with a lid. Cook 20 minutes or until the carrots are very tender. Drain.</span></span></div><div><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span><span style="font-family: times; font-size: medium;">(3) Puree the carrot/onion mixture in a food processor. Add eggs, flour, and seasoning and pulse until well blended.</span></span></div><div><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span><span style="font-family: times; font-size: medium;">(4) Pour mixture into a lightly-greased 8-inch springform pan. Bake in preheated oven 45 minutes. Serve warm or at room temperature.</span></span></div><div><span style="font-family: times; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: times; font-size: medium;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: times; font-size: large;"><b>Kale and Brussels Sprouts Salad</b></span></div><div style="text-align: center;"><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><span><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></span></div><div><ul style="text-align: left;"><li><span><span style="font-family: times; font-size: medium;">3 cups Brussels sprouts</span></span></li><li><span><span style="font-family: times; font-size: medium;">1 large bunch of Tuscan kale, center stems removed</span></span></li><li><span><span style="font-family: times; font-size: medium;">1 cup finely grated Parmesan cheese</span></span></li><li><span><span style="font-family: times; font-size: medium;">1/2 cup extra-virgin olive oil</span></span></li><li><span><span style="font-family: times; font-size: medium;">1/2 cup toasted walnuts, chopped</span></span></li><li><span><span style="font-family: times; font-size: medium;">2 tablespoons Dijon mustard</span></span></li><li><span><span style="font-family: times; font-size: medium;">Juice and zest of 2 lemons</span></span></li><li><span><span style="font-family: times; font-size: medium;">Salt and black pepper to taste</span></span></li></ul><div><span><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></span></div></div><div><span><span style="font-family: times; font-size: medium;"><br /></span></span></div><div><ol style="text-align: left;"><li><span><span style="font-family: times; font-size: medium;">Thinly slice the Brussels sports with a sharp knife or food processor.</span></span></li><li><span style="font-family: times; font-size: medium;">Thinly slice the kale.</span></li><li><span style="font-family: times; font-size: medium;">Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.</span></li><li><span style="font-family: times; font-size: medium;">Add the Brussels sprouts and kale and toss to coat the vegetables.</span></li></ol></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br /></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-62640671813674941082020-11-21T06:00:00.021-08:002023-01-23T09:59:57.623-08:00Thanksgiving Recipes - The Main Event<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qDBZd9b22agWLlPV1t2T_WBjRf2WUTuWpt6i053kyH3SzoNvqkNb21cZ0zEvzaJvQ6LuTs-bUluV6D77_436TT468su0fKEvjSYQ1oH-wudCnf34BrOsPz4DYoZ2yXY1KgQBvNUOHMDH/s1280/thanksgiving-meal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qDBZd9b22agWLlPV1t2T_WBjRf2WUTuWpt6i053kyH3SzoNvqkNb21cZ0zEvzaJvQ6LuTs-bUluV6D77_436TT468su0fKEvjSYQ1oH-wudCnf34BrOsPz4DYoZ2yXY1KgQBvNUOHMDH/w424-h640/thanksgiving-meal.jpg" width="424" /></a></div><br /><p></p><div><span style="font-family: times; font-size: medium;">It's time to plan for the main course of the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). </span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span><span><br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. <br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Here are a few of my favorite recipes from my recipe file for the main course.</span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";">Despite the fact that we will have only five gathered at our table, I am roasting a 24-pound turkey (Mr. Carb LOVES turkey leftovers). My slow-roasted turkey takes quite some time (half-a day at least, depending on the size of the bird) so because time is short (and you probably aren't planning on feeding a crowd, I'll share that recipe another time. </span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";">Here are some of my favorite smaller-scale main dishes--a few of them are vegetarian.</span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";"><a href="https://delishably.com/fruits/The-Annual-Apple-Squeeze-in-the-Town-of-Steilacoom" target="_blank">Cider-Braised Turkey Thighs or Drumsticks (Serves 4)</a></span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="font-family: times;"><br /></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="font-family: times;"><a href="https://delishably.com/spices-seasonings/Flavors-of-the-World-Tarragon-of-France" target="_blank">Chicken with Tarragon Cream Sauce</a></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><a href="https://delishably.com/meat-dishes/The-Whole-Bird-How-to-Use-All-of-a-Whole-Butcher-Shop-Chicken" target="_blank">Make Your Own Deli-Style Roast Chicken</a></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><a href="https://delishably.com/world-cuisine/Dine-In-Tuscany-Without-Leaving-Home" target="_blank">Rosemary-Roasted Chicken</a></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><a href="https://delishably.com/spices-seasonings/All-About-the-Flavors-of-Christmas-Ginger" target="_blank"><span style="color: black; font-family: times; font-size: medium;">Gingered Pork Tenderloin with Peanut Sauce</span></a></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><a href="https://delishably.com/vegetable-dishes/Onion-Tart" target="_blank"><span style="color: black; font-family: times; font-size: medium;">Caramelized Onion Tart</span></a></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><a href="https://carbdiva.blogspot.com/2019/10/recipe-butternut-squash-lasagna-with.html" target="_blank"><span style="color: black; font-family: times; font-size: medium;">Butternut Squash Lasagna with Fennel and Gorgonzola</span></a></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></div><div style="line-height: normal; margin-bottom: 0in;"><br /></div><div style="line-height: normal; margin-bottom: 0in;"><br /></div><div style="line-height: normal; margin-bottom: 0in;"><br /></div><div style="line-height: normal; margin-bottom: 0in;"> </div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="color: #783f04; font-family: arial;"><br /></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="color: #783f04; font-family: arial;"><br /></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="color: #783f04; font-family: arial;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-90062232259298557302020-11-18T06:00:00.002-08:002023-01-23T10:01:45.019-08:00Thanksgiving Recipes - Desserts<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnjT7TC9EgBTqpwGN-1W7WZzFSCy3ZunskcYjRfFGA1C-RzVycpPG1HQReh05lUt_Hum0_R15aoyRuRfqMGzNqu9b1-63hxHhSC_i61-_eH6KIl9tUiFHGcOs5SvngbIPNQKKs-iq4mzw/s1280/thanksgiving-meal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnjT7TC9EgBTqpwGN-1W7WZzFSCy3ZunskcYjRfFGA1C-RzVycpPG1HQReh05lUt_Hum0_R15aoyRuRfqMGzNqu9b1-63hxHhSC_i61-_eH6KIl9tUiFHGcOs5SvngbIPNQKKs-iq4mzw/w426-h640/thanksgiving-meal.jpg" width="426" /></a></div><br /><span style="color: #783f04; font-family: arial; font-size: large;"><br /></span><p></p><div style="text-align: left;"><span style="font-family: times; font-size: medium;">It's not too early to start thinking about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). </span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span><span><br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. <br /></span></span><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Here are a few of my favorite recipes from my recipe file for desserts.</span></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span><span face=""Arial",sans-serif" style="font-family: times; mso-fareast-font-family: "Times New Roman";"><br /></span></span></span></div><div style="line-height: normal; margin-bottom: 0in; text-align: center;"><span><span face=""Arial",sans-serif" style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";"><b>Lemon-Cranberry Loaf</b></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span><span face=""Arial",sans-serif" style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><b><br /></b></span></span></div><div style="line-height: normal; margin-bottom: 0in;"><span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-family: times; font-size: medium; font-weight: 700;">Ingredients for the Basic Loaf</span></p><ul style="background-color: white; box-sizing: border-box; list-style: inside none; margin: 0px 0px 30px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">2 1/2 cups flour</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 cup brown sugar</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 cup granulated sugar</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Zest of 1 large lemon</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 teaspoon salt</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 cup vegetable oil</span></li></ul><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-family: times; font-size: medium; font-weight: 700;">Add This to Make the Streusel Topping</span></p><ul style="background-color: white; box-sizing: border-box; list-style: inside none; margin: 0px 0px 30px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">2 tablespoons finely chopped walnuts</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">2 tablespoons brown sugar</span></li></ul><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-family: times; font-size: medium; font-weight: 700;">Add This to the Basic Batter to Complete the Loaf</span></p><ul style="background-color: white; box-sizing: border-box; list-style: inside none; margin: 0px 0px 30px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 teaspoon baking soda</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 teaspoon baking powder</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 cup fresh cranberries, coarsely chopped</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 cup buttermilk</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">¼ cup fresh lemon juice</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">½ teaspoon vanilla extract</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 large egg</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 cup powdered sugar</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 1/2 to 2 tablespoons orange juice</span></li></ul><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-family: times; font-size: medium; font-weight: 700;">Instructions</span></p><ol style="background-color: white; box-sizing: border-box; list-style-position: inside; margin-bottom: 30px; margin-left: 0px; max-width: 100%; overflow: visible; padding-left: 20px;"><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Preheat oven to 325 degrees F.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Butter and flour a 9-inch by 5-inch loaf pan and set aside.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Mix flour, 1 cup brown sugar, granulated sugar, and salt, and in a large mixing bowl. Add the oil and stir until the mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Stir the chopped walnuts and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Mix baking soda and baking powder into the remaining flour mixture. Add the fresh cranberries. Whisk together the buttermilk, lemon juice, vanilla, and egg in another bowl. Add the buttermilk mixture to the cranberry mixture and stir just until combined.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Bake until tester inserted into the center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">To make the icing whisk together the powdered sugar and orange juice and drizzle over the loaf.</span></li></ol><div><span face="hero-new, sans-serif" style="font-family: times;"><br /><div style="text-align: center;"><span style="font-size: large;">Perfect Apple Pie</span></div></span></div><div><span style="font-family: times; font-size: medium;">As published on the Delishably website. Link is<a href="https://delishably.com/desserts/Perfect-Apple-Pie" target="_blank"> here.</a></span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-family: times; font-size: large;">Vegan Pumpkin Pie</span></div><div><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-family: times; font-size: medium;">This is the pie I made for my younger daughter when she opted for a vegan diet (no eggs or dairy). Even though she is no longer vegan, I've kept the recipe because it's easy, and it tastes great!</span></p><h3 style="background-color: white; box-sizing: border-box; line-height: 1.44em; margin-top: 0px; max-width: 100%; text-rendering: optimizelegibility;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSNlghOezQHFWIcBd_6wy0lsGvEzrvydARqyF3Z-JbG_VfXkEQwvWslbOc2eAuprzJ3yoPKeEGnnYDTShYjhGYxUy8xjKYtWKBvQYXSrRYBxHF3RT1Ls2Akf9wFxXKE2dcL5PYMWqk2XM/s1170/pumpkin-pie-vegan.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: times; font-size: medium;"><img border="0" data-original-height="1012" data-original-width="1170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSNlghOezQHFWIcBd_6wy0lsGvEzrvydARqyF3Z-JbG_VfXkEQwvWslbOc2eAuprzJ3yoPKeEGnnYDTShYjhGYxUy8xjKYtWKBvQYXSrRYBxHF3RT1Ls2Akf9wFxXKE2dcL5PYMWqk2XM/s320/pumpkin-pie-vegan.jpg" width="320" /></span></a></div><span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">Ingredients</span></span></h3><ul style="background-color: white; box-sizing: border-box; list-style: inside none; margin: 0px 0px 30px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 can (16 ounces) pureed pumpkin (NOT pumpkin pie filling)</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 cup sugar</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 teaspoon salt</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 teaspoon ground cinnamon</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 teaspoon ground ginger</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/4 teaspoon ground cloves</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 package (10–12 ounces) soft tofu, processed in a blender until smooth (Don't use "low fat" tofu.)</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 9-inch pie shell</span></li></ul><h3 style="background-color: white; box-sizing: border-box; line-height: 1.44em; margin-top: 0px; max-width: 100%; text-rendering: optimizelegibility;"><span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">Instructions</span></span></h3><ol style="background-color: white; box-sizing: border-box; list-style-position: inside; margin-bottom: 30px; margin-left: 0px; max-width: 100%; overflow: visible; padding-left: 20px;"><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Preheat oven to 425˚F.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Cream the pumpkin and sugar together. Add salt, spices, and blended tofu; mix thoroughly.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350˚F and bake for another 40 minutes.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Chill and serve.</span></li></ol></div><div style="color: #783f04; font-size: large;"><br /></div><div style="color: #783f04; font-size: large;"><br /></div></span></span></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-86110089767960955262020-11-14T06:00:00.017-08:002023-01-24T09:57:28.235-08:00Thanksgiving Recipes - Appetizers<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mL_rIu2MwAImtIIiUVKPL5QNnN9y0LVLfLgcZP-tgt_v0Hr_HVjktuDxOwDzuS_BDYLVzIdJuWwUhDz21AiHrP3FR8BKbY1j0zr-cdc4OzgfVeLqC0ADhw9fwcYu4xCXg5Hshgjj-DWQ/s1280/thanksgiving-meal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mL_rIu2MwAImtIIiUVKPL5QNnN9y0LVLfLgcZP-tgt_v0Hr_HVjktuDxOwDzuS_BDYLVzIdJuWwUhDz21AiHrP3FR8BKbY1j0zr-cdc4OzgfVeLqC0ADhw9fwcYu4xCXg5Hshgjj-DWQ/w424-h640/thanksgiving-meal.jpg" width="424" /></a></div><br /><span face=""Arial",sans-serif" style="color: #783f04; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><br /></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">It's not too early to
start thinking about the Thanksgiving Day meal (because I'm the Carb Diva,
T-day is my favorite holiday). Obviously, this year will be different. We won't
be gathering a dozen or more people under our roof (unless you already all live
together). </span><span face="Arial, sans-serif"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">But we still have much
to be thankful for. Let's plan on creating sweet and savory memories from the
kitchen and creating loving memories around the dining table. </span><span face="Arial, sans-serif"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Here are a few of my
favorite recipes from my recipe file for appetizers.</span><span face="Arial, sans-serif"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-margin-top-alt: auto; text-align: center;"><b><span style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";">Carb Diva
Mediterranean Cheese Torta</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></p><ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">2 8-oz packages cream cheese, at room
temperature</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">1/4 cup basil pesto</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">1/2 cup oil-packed sun-dried tomatoes,
drained</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">2 tablespoons grated Parmesan cheese</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">1 tsp. minced garlic</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/4 cup kalamata olives, finely minced</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">
<b>Instructions</b></span><span face="Arial, sans-serif"> </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">(1) Line a 2-cup container (preferably
plastic) with two layers of cheesecloth. Set aside.</span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(2) Beat the cream cheese with an electric mixer until very smooth and creamy.
Spoon 1/4 of the cream cheese into the bottom of the prepared container. </span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(3) Spoon the pesto evenly over the cheese. Add a second layer of cheese.</span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(4) Place the sun-dried tomatoes, Parmesan cheese, and garlic in a food
processor and pulse until finely chopped. Spread the tomato layer over the
cream cheese.</span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(5) Follow with a third layer of cream cheese, then the minced olives, and
finally the last 1/4 of the cream cheese.</span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(6) Fold up the edges of the cheesecloth to cover the top of the cream cheese.
Press gently to compact. Cover airtight and chill until firm, at least one hour
and up to one day. </span><span face="Arial, sans-serif"><br />
</span><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><br />
(7) To serve, fold back the cheesecloth, invert the container onto a serving
plate and remove the container and cheesecloth. Serve with crackers or
crostini. </span><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"> </span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: times;"><b><span face=""Arial",sans-serif" style="font-size: large; mso-fareast-font-family: "Times New Roman";">Creamy Blue Cheese Dip</span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt; margin: 12pt 0in 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">This is the stuff you dip, spoon (or desire to
bathe in) when you eat Buffalo wings:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/2 cup buttermilk (see note below)<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">½ cup sour cream<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">½ cup mayonnaise<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 teaspoons lemon juice<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1 clove garlic, minced<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon black pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l2 level1 lfo2; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">3/4 cup crumbled Danish blue or Stilton<o:p></o:p></span></li>
</ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Instructions</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">If you like a chunky dressing, combine all ingredients except the cheese in a bowl; stir to blend. Fold in the crumbled blue cheese.</span></li><li><span style="font-family: times; font-size: medium;">If you prefer a smooth dressing, process everything in a blender or food processor. If the mixture seems too thick, add a few more teaspoons of milk.</span></li></ol><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">NOTE: If you don't have buttermilk, don't
worry. Place 1/2 teaspoon of white vinegar in a 1 cup measuring cup. Fill to
the 1/2 cup mark with regular milk, stir and let sit for 5 minutes.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 2;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 2; text-align: center;"><span style="font-family: times; font-size: large;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Norwegian Gravlax</span></b><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"> </span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">One two-pound salmon fillet, skin on<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">3 tablespoons salt<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 tablespoons sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1 tablespoon coarsely ground black pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l1 level1 lfo3; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1 bunch dill, coarsely chopped<o:p></o:p></span></li>
</ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><span style="font-family: times; font-size: medium;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Instructions</span></b><span face="Arial, sans-serif"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Trim salmon fillet. Scrape the skin well
to remove scales and use tweezers or pliers to remove any bones.</span></li><li><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Blend together salt,
sugar, and black pepper. Sprinkle half of the salt mixture in the bottom of a
roasting pan, then sprinkle one-half of the dill over.</span></span></li><li><span style="font-family: times; font-size: medium;">Place the salmon in the pan, skin-side down.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Sprinkle on the remaining salt mixture and dill. Press with hands to ensure
that salt adheres to salmon flesh.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Cover and refrigerate for 3 to 4 days, turning fish over every day.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Scrape seasoning and dill from fillets before
serving.</span></li></ol><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"></span></b></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-family: times;"><div style="text-align: center;"><b><span face=""Arial",sans-serif" style="font-size: large; mso-fareast-font-family: "Times New Roman";">Marinated Carrots</span></b></div></span><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><br /></span></b></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l5 level1 lfo4; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">3 tablespoons Dijon mustard<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l5 level1 lfo4; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">3 tablespoons red wine vinegar<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l5 level1 lfo4; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/4 cup olive oil<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l5 level1 lfo4; tab-stops: list .5in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">1 pound carrots, peeled and cut into matchstick pieces
or coarsely grated</span><b><span face="Arial, sans-serif"> </span></b></span></li></ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Instructions</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">In a large bowl, combine mustard and
vinegar. Whisk to blend.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Gradually whisk in olive oil.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Add carrots and toss to coat with dressing.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Marinate at room temperature, tossing occasionally, for 2 hours.</span></li></ol><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: times; font-size: large; mso-fareast-font-family: "Times New Roman";">Slow-Roasted Tomato Tart</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"></span></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="font-family: times; font-size: medium;"><span>Ingredients</span></span></b><div><span style="background-color: white; font-family: times; font-size: medium;"> </span><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l3 level1 lfo5; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 pounds of Roma tomatoes (not too large), cut in half
lengthwise<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l3 level1 lfo5; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/4 cup olive oil<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l3 level1 lfo5; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">salt and freshly ground black pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l3 level1 lfo5; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">fresh thyme sprigs (optional)<o:p></o:p></span></li>
</ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Instructions</span></b><span face="Arial, sans-serif"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Preheat oven to 225 degrees F.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Place the tomatoes, cut side up on a rimmed baking sheet (a jelly-roll pan
works great for this!).</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Drizzle with olive oil and season with salt and pepper (and thyme, if
using)</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Bake until the tomatoes are no longer
exuding juice, but still feel plump (this will take anywhere from 4 to 6 hours,
depending on the size of your tomatoes).</span></li></ol><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><br /></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"><b>Prepare the Pastry</b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face="Arial, sans-serif">Now that the tomatoes have given up their
excess juices (and in doing so all of their amazing flavors has been
concentrated into a cute little bundle), we need to construct the tart shell.</span><span face="Arial, sans-serif"> </span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">An internet search will reveal many
"tomato tart bakers" who use pre-made puff pastry to line their
baking pans. Others will opt for a pre-form galette made with a traditional pie
dough. I prefer to use an easy (and very forgiving) pastry recipe that allows
one to roll out the pastry directly into the pan.</span><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"> </span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l6 level1 lfo6; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1 cup plus 2 tablespoons all-purpose flour (divided)<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l6 level1 lfo6; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 tablespoons cold water<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l6 level1 lfo6; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">pinch of salt<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l6 level1 lfo6; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1/2 cup shortening<o:p></o:p></span></li>
</ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"> </span></b><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Instructions</span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">In a small bowl combine the 2 tablespoons
of flour and the water; mix with a spoon until smooth. Set aside.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">In another (medium-sized) bowl combine the remaining (1 cup) flour and
salt. Cut in the shortening until the mixture resembled coarse crumbs. Add the
reserved flour/water mixture. Stir until it forms a ball.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Press the dough onto the bottom and up the sides of an ungreased 9-inch pie
pan.</span></li></ol><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-outline-level: 3;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Finish the Tomato Tart</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"><b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span face=""Arial",sans-serif" style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 0in 0.25in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> </span></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l8 level1 lfo7; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">1 large yellow onion, minced<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l8 level1 lfo7; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 tablespoons olive oil<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l8 level1 lfo7; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">salt and freshly ground black pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l8 level1 lfo7; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 cups grated cheese (see suggestions below)<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l8 level1 lfo7; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">2 tablespoons sour cream</span></li></ul><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Instructions</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"></p><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Preheat oven to 375 degrees F.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Place onion and olive oil in medium-sized sauté pan. Cook over medium heat
about 10 minutes or until onion is softened and is beginning to get golden in
color. Set aside to cool.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Place one-half of the cheese in the pastry-lined pan.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Stir the sour cream into the cooled sautéed onions. Dollop spoonfuls of
this mixture evenly over the cheese.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Top with the roasted tomatoes, and then the remaining cheese.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Bake for 35-40 minutes or until the crust is golden brown.</span></li><li><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Remove from oven and let rest at least 10 minutes before serving.</span></li></ol><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><b><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";"> Suggestions for Cheese</span></b></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo8; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Irish Cheddar (my favorite)<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo8; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Feta cheese<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo8; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Swiss or Gruyere<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo8; tab-stops: list .5in;"><span style="font-family: times; font-size: medium; mso-fareast-font-family: "Times New Roman";">Sharp Cheddar and/or Cheddar/Jack<o:p></o:p></span></li>
</ul><p>
</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: times; font-size: medium;"> </span></p></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-29987685796104266922020-11-07T06:00:00.019-08:002023-01-23T10:13:34.488-08:00Mama's Split Pea Soup Recipe<p><span face="hero-new, sans-serif" style="background-color: white; color: #333333; font-size: 16.2px;"></span></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04; font-family: arial;"><br /></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><span style="color: #783f04; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxqMVVRS03mo0TqOUqAFzZUNVuf17ZhdbQraVzMU9wonYkgFD7rR73gaU9Xd8sg8xjiysBGoEb-iQ6ent5-9fsxLjBrL2Pu1hW3rovpPQ1YNRPJL8TXcfCHvweTzmKYL8N9UpWWZhiBBT/s520/mamas-split-pea-soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="520" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxqMVVRS03mo0TqOUqAFzZUNVuf17ZhdbQraVzMU9wonYkgFD7rR73gaU9Xd8sg8xjiysBGoEb-iQ6ent5-9fsxLjBrL2Pu1hW3rovpPQ1YNRPJL8TXcfCHvweTzmKYL8N9UpWWZhiBBT/w400-h272/mamas-split-pea-soup.jpg" width="400" /></a></div></span></div></blockquote><div class="separator" style="clear: both; text-align: left;"><span><br /><span style="font-family: times; font-size: medium;">The weather is definitely feeling more and more autumnal. It's time to prepare a batch of soup. For this article, I dug back into my roots to prepare a wonderful, comforting soup that my mom used to make for us.</span></span></div><p></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-family: times; font-size: medium;">My mom was German-Russian and was brought up in very frugal conditions. Soup wasn't just a first course or an appetizer of thin broth with a few vegetables floating around the rim. Soup was a stick-to-the-ribs hearty meal, and this one is no exception. In fact, I submitted the recipe to a Progresso Soup contest and received honorable mention. (I'm sure Mama would have been proud.)</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-family: times; font-size: medium;">Don't be frightened by the prospect of cooking dry beans. The process is really quite simple, economical, and healthy (have you seen the sodium levels in canned beans?). One can of beans costs at least $1.00 on sale. However, a pound of dried beans costs about the same and yields 4 to 5 cups of cooked beans.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="font-family: times; font-size: medium;">I originally posted this recipe on my space on Delishably.com. Here's the <a href="https://delishably.com/soup/Mamas-Split-Pea-Soup-Recipe">link</a>.</span></p>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0tag:blogger.com,1999:blog-1257628170525571868.post-16482380193324204632020-11-04T06:00:00.013-08:002023-01-23T10:21:06.804-08:00A New Italian Dish - Arancini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVahENCLib6-FLI8OGCLWxmp9uuWyuxqNXPfuwKDCu_x53M9vQaaRYdVfuFE6fZdSkekPh1MR_iNe7KVn4Scieav2_7DJsvLZu0AxND3hbmG-fSkezYJHx35IaWiprh1KMk3smeVOKx-1-/s2048/arancini-1.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVahENCLib6-FLI8OGCLWxmp9uuWyuxqNXPfuwKDCu_x53M9vQaaRYdVfuFE6fZdSkekPh1MR_iNe7KVn4Scieav2_7DJsvLZu0AxND3hbmG-fSkezYJHx35IaWiprh1KMk3smeVOKx-1-/w640-h480/arancini-1.JPG" width="640" /></a></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="color: #783f04; font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: times; font-size: medium;">I've always strived to be a frugal shopper and a frugal cook in the kitchen. My parents were young adults during the Great Depression, and they instilled in me and my siblings a "use it up, make it do, wear it out, or do without" mentality. </span></p><p><span style="font-family: times; font-size: medium;">However, if one good thing has come of the Covid-19 pandemic, it's that I've stepped up my game to a whole new level. Absolutely nothing goes to waste in my kitchen. In fact, when I cook I often make "extra" of something because I already have plans on how to repurpose the leftovers. An example of that philosophy is this recipe for arancini (pronounced eh-ruhn-see-nee).</span></p><p><span style="font-family: times; font-size: medium;">A few of my non-Italian friends might be puzzling over "what the heck is arancini?" It's rice stuffed with cheese, breaded, fried (or baked), and served with a marinara (red sauce).</span></p><p style="text-align: center;"><span style="font-family: times; font-size: large;">Arancini</span></p><p><span style="font-family: times; font-size: medium;"><b>Ingredients</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: times; font-size: medium;">2 cups leftover risotto (see recipe below)</span></li><li><span style="font-family: times; font-size: medium;">8 small cubes of cheese (I used mozzarella)</span></li><li><span style="font-family: times; font-size: medium;">1/2 cup flour</span></li><li><span style="font-family: times; font-size: medium;">1 egg, beaten</span></li><li><span style="font-family: times; font-size: medium;">1/4 cup dry bread crumbs</span></li><li><span style="font-family: times; font-size: medium;">1/4 cup Panko bread crumbs</span></li><li><span style="font-family: times; font-size: medium;">marinara sauce</span></li><li><span style="font-family: times; font-size: medium;">grated Parmesan cheese (for garnish)</span></li></ul><div><span style="font-family: times; font-size: medium;"><b>Instructions</b></span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><ol style="text-align: left;"><li><span style="font-family: times; font-size: medium;">Preheat oven to 425 degrees F.</span></li><li><span style="font-family: times; font-size: large;">Line a rimmed baking sheet with parchment paper.</span></li><li><span style="font-family: times; font-size: large;">Divide your leftover (cold) risotto into 8 equal-sized portions (they should be about the size of a golf ball. Shape each portion into a ball, insert a cube of cheese into the ball, and reshape the ball to completely cover the cheese. This step is important. If any of the cheese is exposed it will leak out.</span></li><li><span style="font-family: times; font-size: large;">Set up a breading station (pretend that you are breading chicken). There will be a shallow bowl of the flour, a shallow bowl with the beaten eggs, and a shallow bowl containing the bread crumbs and Panko.</span></li><li><span style="font-family: times; font-size: large;">One at a time roll the rice balls in flour, then cover completely with the beaten egg, and then roll in the crumbs to completely cover. Place each one on the prepared baking sheet. Make sure that they are evenly spaced, not touching.</span></li><li><span style="font-family: times; font-size: large;">Bake for about 25-30 minutes or until golden brown. Serve with warm marinara sauce.</span></li></ol></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><div><span style="font-family: times; font-size: medium;"><b>Makes 4 servings</b></span></div><div><br /></div><div><span style="font-family: times; font-size: medium;">About that rice. Any old rice won't do. You must use cooked risotto, which is a sticky rice. Here's my favorite recipe. </span></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><p></p><h3 style="background-color: white; box-sizing: border-box; line-height: 1.44em; margin-top: 0px; max-width: 100%; text-align: center; text-rendering: optimizelegibility;"><span style="box-sizing: border-box;"><span style="font-family: times; font-size: large;">Mushroom Risotto</span></span></h3><div><span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;"><b>Ingredients<div class="separator" style="clear: both; text-align: center;"><br /></div></b></span></span></div><div><ul style="background-color: white; box-sizing: border-box; list-style: inside none; margin: 0px 0px 30px; max-width: 100%; overflow: visible; padding: 0px 0px 0px 20px;"><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">2 tablespoons butter</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 1/2 tsp. olive oil</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 cup minced onion</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 garlic clove, minced</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 pound fresh mushrooms, sliced</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/2 teaspoon dried thyme leaves</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3/4 cup dry white wine</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1 cup arborio rice</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/4 teaspoon ground black pepper</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">3-4 cups chicken, vegetable, or mushroom broth, heated to a simmer</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/4 cup Parmigiano-Reggiano, grated</span></li><li style="box-sizing: border-box; list-style: disc; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">1/4 cup mascarpone cheese</span></li></ul><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 30px; max-width: 100%; padding: 0px;"><span style="box-sizing: border-box; font-weight: 700;"><span style="font-family: times; font-size: medium;">Instructions</span></span></p><ol style="background-color: white; box-sizing: border-box; list-style-position: inside; margin-bottom: 30px; margin-left: 0px; max-width: 100%; overflow: visible; padding-left: 20px;"><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">In a large frying pan melt 1 tablespoon of butter with olive oil over medium heat. Add onion and garlic and cook until onion is soft about 2 minutes. Stir in mushrooms and cook until lightly browned (3 to 4 minutes). Stir in thyme.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Add 1/4 cup of the wine and cook until the wine is absorbed. Remove from heat and cover to keep warm.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Melt the remaining 1 tablespoon of butter in a large heavy saucepan over medium heat. Add rice, pepper, and remaining 1/2 cup white wine. Stir to ensure that rice does not clump together and cook until wine is absorbed. Add 1 cup broth, reduce heat to low, and stir until broth is almost absorbed. Continue to add broth, 1/2 cup at a time, and stir until rice is creamy and tender but still firm in the center. This should take about 15 to 18 minutes.</span></li><li style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 5px 0px;"><span style="font-family: times; font-size: medium;">Stir in mushrooms. Remove from heat and stir in Parmigiano-Reggiano and mascarpone cheese.</span></li></ol></div>Linda Lumhttp://www.blogger.com/profile/00245273338552130625noreply@blogger.com0