tag:blogger.com,1999:blog-52355308454497808072024-03-05T18:53:33.157-08:00Tina's Food CornerTina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-5235530845449780807.post-59891137111320681752013-04-28T16:59:00.001-07:002013-04-28T16:59:10.255-07:00Korean Short Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwban5Q93jViELLPhrjeMnV-oPVWKkZJCuJTeRjMXh79QQLL8tBAQ95l12917XC-8lLVDiW7L_-XUPTB0GbdVyowEpojl_8jbNRp_oOWzbY-450FDOLzOOhyfex76t08SYaqiglMh5h96/s1600/Korean+Short+Ribs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwban5Q93jViELLPhrjeMnV-oPVWKkZJCuJTeRjMXh79QQLL8tBAQ95l12917XC-8lLVDiW7L_-XUPTB0GbdVyowEpojl_8jbNRp_oOWzbY-450FDOLzOOhyfex76t08SYaqiglMh5h96/s320/Korean+Short+Ribs+2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I have been wanting to make short ribs for awhile now, knowing I would need to dedicate a large block of time to cook the meat slowly. I had assumed I would use a braise similar to the lamb with French or Italian influences, but I recently had a "Street Taco" at the Yard House restaurant in Downtown Los Angeles that used Asian flavored short rib meat. I was transfixed, which translates to "challenged" whenever I want to duplicate or improve on something I just tasted. So the gauntlet is thrown down and I am making Korean style short ribs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I am blogging this as I go, but won't post until I see how it turns out as I made myself the Guinea Pig in these experiments.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I purchased 12 beef short ribs, rinsed them and marinated them over night in the following:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">(I usually don't "measure" my ingredients, but go by what looks right, so I've roughly estimated the quantities below, however being precise doesn't matter).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/4 cup Rice Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/2 cup Soy Sauce (not "lite"" - and I use an organic variety)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/3 cup Sambal Sauce (found in the Asian Isle of your grocery store)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/3 cup Sriracha hot sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 tablespoons Worscestershire Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 tablespoons Agave Nectar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 Red Jalapenos sliced with seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Mix the marinade together and taste. It should be hot, sweet, and vinegary. Place the ribs in a large casserole dish or bowl, and pour the marinade over the ribs. Cover with plastic wrap and refrigerate over night.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">The remaining ingredients for the braise are:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 White Onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 large can (28 ounces) Diced Italian Tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/2 bottle good red wine (I used a Merlot - but use what you like)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Quart (12 ounces) of a good chicken stock - if I don't make my own, I use a Free-Range, Organic Low Sodium product</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Bay Leaf</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">The Marinade Liquid</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Heat a large stock pot and add about 1 - 2 tablespoons of a good olive oil. Add the onions and cook until sweated down. Push onions to one side and pat dry the ribs, adding a few at a time. Cook each side until brown, reducing the heat. Be careful not to burn the meat as the sugar in the marinade will tend to burn. If that starts to happen, turn the meat and use the moist side of the uncooked meat to "deglaze" the bottom of the pan. After the first ribs are brown, stack them on top of the onions and brown the remaining ribs. Pour in the wine, the tomatoes, the stock, the marinade liquid and add the bay leaf. Increase the heat and put a lid on the pot. Bring to a small, rolling boil, then reduce the heat to low. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">A few comments as it is cooking. I removed the lid slightly to let the alcohol burn out. For about the first hour of braising, it reminded me of a German Sauerbraten due to the vinegars and wine. Now, about an hour and a half later, the scent has mellowed out and is starting to smell delicious. I might use the sauce later to cook some small red or Yukon potatoes and maybe some carrots. Waste nothing!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">The total braising time, once simmering, was about 3 hours. The meat came easily from the bone, so I turned the pot off and let it sit while I went to the store to get some more veggies. When I came back, I removed the meat from the pot and noticed that during the resting time, all the bones fell off the meat and were at the bottom of the pot. The meat falls apart on the fork - but I'm not done yet!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTrXRcjK7H9QVPGz9xP-k71iA8vDeycEO_hyVB1pTKJjKCSUAOlZpbo0T5KJfDnGidX9G3qg0paA_431Gi2yo58_Oh049vADwhfOGqkyfL8PW_CjcOz8wtGiCyWNCnwra6jZkelEjhCbz/s1600/Korean+Short+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTrXRcjK7H9QVPGz9xP-k71iA8vDeycEO_hyVB1pTKJjKCSUAOlZpbo0T5KJfDnGidX9G3qg0paA_431Gi2yo58_Oh049vADwhfOGqkyfL8PW_CjcOz8wtGiCyWNCnwra6jZkelEjhCbz/s320/Korean+Short+Ribs.jpg" width="320" /></a></div>
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<span style="font-family: Arial; font-size: x-large;">I removed the meat to rest in a container and also removed the bones. I will use the bones another day to make a beef stock for French Onion Soup.</span><br />
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<span style="font-family: Arial; font-size: x-large;">Then I cooked about 4 cups of baby carrots and the same with a package of new potatoes, a variety including fingerlings, and about the same with some cippolino onions in the broth for about 25 - 30 minutes until fork tender. I just removed the vegetables and am now reducing the sauce. Once the stock is reduced, it will make a delicious pasta sauce.</span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-19602427719856074652013-04-28T08:29:00.001-07:002013-04-28T08:29:10.078-07:00Duck Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA-nrVtD8M3yFq20EnUTS-SpRdmfjV_EynrkSxY4qhoYcnBlUsG4VKRcr4w6pdBii6_ZEL11Zu_UnftsNTj_VPtAQrIGA4D3LH_xYi0f4lzwLI_QkNor83avtFFhTP_IngDfELDDLuHoE/s1600/Duck+Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA-nrVtD8M3yFq20EnUTS-SpRdmfjV_EynrkSxY4qhoYcnBlUsG4VKRcr4w6pdBii6_ZEL11Zu_UnftsNTj_VPtAQrIGA4D3LH_xYi0f4lzwLI_QkNor83avtFFhTP_IngDfELDDLuHoE/s320/Duck+Enchiladas.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I have had duck enchiladas a few times at Rosa Mexicana restaurant in Downtown Los Angeles, and I had a craving to make my own version.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">6 Duck Breasts, with skin on (I found free range organic duck at Bristol Farms).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Salt and Pepper (I use a Chardonnay Smoked Sea Salt - but use a good quality salt if you have it).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Rinse and pat dry the duck breasts. Score the skin about 3 - 4 times per breast. Liberally season with the salt and pepper. Heat a non-stick skillet and place the breasts skin side down. The fat will render from the skin. Leave them skin side down until mostly cooked. If you want to speed up the cooking time, place a lid over the breasts for a couple of minutes. Turn the breasts over, cook for about 30 seconds, then remove to a cutting board to rest. Drain about half the fat from the pan into a bowl to use later.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">The Sauce:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I created this sauce by looking at some recipes then changing it into my own.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">8 Plum or Vine Ripe Tomatoes, cored and seeded and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 White Onions, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 Red Jalapeno Peppers, seeded and minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 Green Tomatillos, slightly roasted*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 Chipotles with Adobo Sauce, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/2 cup Toasted Pumpkin Seeds, ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 dried Dates, pitted and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Whole Roasted Garlic Head, just the pulp squeezed out (see Roasted Garlic in a previous post)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Salt and Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Red Wine Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Cup Fresh Cilantro to finish, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Fresh Lime, Juiced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Olive Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">*To roast the tomatillos, take a square of aluminum foil and spray with olive oil. Place the tomatillos in the foil and wrap tight. Place in a 350 degree oven until slightly soft, about 15 minutes. Then add to the sauce.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Heat a frying pan and add about 1 - 2 tablespoons of olive oil. Add the onions and garlic and cook until sweated. Add the tomatoes, jalapeno, chipotles, about 2-3 tablespoons of the Adobo sauce and the dates. Add about 1/2 cup water and place a lid on, stirring occasionally. The tomatoes and onions should be soft and the sauce not too runny or too thick. Place in a bowl and emulsify or blend in a blender. Return to the heat. Add the pumpkin seeds and adjust seasoning with salt and pepper to taste. Add drizzle of the wine vinegar. Finish with the cilantro and lime juice.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Refried Black Beans:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Using the rendered duck fat left in the pan, drain and rinse 2 large cans of black beans (I use organic when available). Emulsify or blend until half blended. Heat the duck fat and add the beans. Stir to incorporate in the duck fat. Add about 2-3 tablespoons of the Adobo sauce. Salt and pepper to taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Assemble Enchiladas:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Pre-heat the oven to 350 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Remove duck breasts from skin and slice into thin strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Enchilada Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 cup Shredded Sharp Cheddar Cheese (I use an aged White Canadian Cheddar)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">8 Corn Tortillas - heated through</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/2 Cup Fresco Ranchero Cheese crumbled for the top</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add about 1/4 cup of the enchilada sauce to the sliced duck and mix together. Portion into the warm tortillas and roll. Spoon about 1/4 cup of the enchilada sauce into a casserole dish (I spray the bottom first with an olive oil spray). Place the enchiladas seam side down in the dish. Spoon most of the sauce over the top, reserving about 1/2 a cup. Sprinkle the top with the cheddar cheese and bake in a 350 degree oven for about 20 - 30 minutes until the cheese is bubbling. Remove and let rest about 5-10 minutes. Serve with the remaining sauce and sprinkle the top with the fresca cheese. Serve with the refried black beans.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">For an additional wow, take the skin from the breasts after the meat is removed and cook in a dry non stick pan until the remaining fat is rendered and the skin becomes crunchy. These "cracklings" can be crumbled and sprinkled on top of the enchiladas - waste nothing.</span> <br />
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Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-51367470334054374592013-04-07T11:58:00.000-07:002013-04-07T11:58:17.976-07:00Pappardelle with Left Over Braised Lamb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9S-GkU6phkyUDUJgYl-ManE9BpKde2XNGvteAQcUEugMPS7nKYMMVSTICXMz-Ln3riW77HNisQi7XD1_30fEanvnfcnt8PC1ABDEghxoucw7yHxJR1xSX_8pkFb7rWglWkEX-p1RuIFL/s1600/Pappardelle+Left+Over+Lamb+Braise+with+Garlic+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9S-GkU6phkyUDUJgYl-ManE9BpKde2XNGvteAQcUEugMPS7nKYMMVSTICXMz-Ln3riW77HNisQi7XD1_30fEanvnfcnt8PC1ABDEghxoucw7yHxJR1xSX_8pkFb7rWglWkEX-p1RuIFL/s320/Pappardelle+Left+Over+Lamb+Braise+with+Garlic+Bread.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">So I had leftover braised lamb stew from Easter which I put into 2 separate quart sized freezer bags and wrote the date on them that I put them in <span style="font-size: x-large;">the freezer.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Today, I <span style="font-size: x-large;">took one of the bags and defrosted it while I got a large pot of fresh water on the boil. I heated the large frying pan and added about 1 tablespoon of <span style="font-size: x-large;">oli<span style="font-size: x-large;">ve oil. Then I added the defrosted <span style="font-size: x-large;">braised lamb stew. I removed the large potatoes and most of the carrots and used an emulsifier to pulverize them, then added them back to the sauce. Meanwhile, I was cooking the pappardelle in salted, boi<span style="font-size: x-large;">ling water. The sauce was a little too thick, so I added <span style="font-size: x-large;">a couple of ladels of the pasta cooking water to thin it out.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">I a<span style="font-size: x-large;">lways follow package directio<span style="font-size: x-large;">ns on the cooking times for pasta, usu<span style="font-size: x-large;">ally removing it from the water about a minute early. Using tongs, I add the pasta directly from the cooking water to the sauce and mix the sauce with it to coat it. Then, turn off the heat, and add about 2 large handfuls of a good grated cheese such as Parmesan or Pecorino. I prefer the <span style="font-size: x-large;">Pecorino as it adds a very nice element to the <span style="font-size: x-large;">lamb. I also added some minced parsley<span style="font-size: x-large;">. Serve <span style="font-size: x-large;">im<span style="font-size: x-large;">mediately.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">The quart of pasta sauce <span style="font-size: x-large;">made 6 servings of pasta. And I still hav<span style="font-size: x-large;">e another quart in the freezer for another 6 servings.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-20686446853870985332013-04-07T11:53:00.000-07:002013-04-07T11:56:45.523-07:00Braised Leg of Lamb<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryZPvJCgwJN51LSEBTDOsOm1suvVR_6GZFDTk5JSlt_cW-elhFAuai_tqM8waiBNU6xQDwIxlY1CxD5EtvJ-Jnr6tM3E4I4STotfK1zcpAsnRPgjQYeEaYpQXLaCjJ_JTfq-_b5RCpoUy/s1600/Easter+Lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryZPvJCgwJN51LSEBTDOsOm1suvVR_6GZFDTk5JSlt_cW-elhFAuai_tqM8waiBNU6xQDwIxlY1CxD5EtvJ-Jnr6tM3E4I4STotfK1zcpAsnRPgjQYeEaYpQXLaCjJ_JTfq-_b5RCpoUy/s320/Easter+Lunch.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients:</i></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Boneless leg of <span style="font-size: x-large;">Lamb (or bone in)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">2 large cans Italian Chef's Cut tom<span style="font-size: x-large;">atoes (S<span style="font-size: x-large;">an Marzano)</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 tube Italian Sun<span style="font-size: x-large;"> Dried Tomato Paste</span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"> </span>2 Brown Onions, peeled and cut into quarters</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">6 Stalks Celery, peeled and cut in thirds</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">6 Medium <span style="font-size: x-large;">sized Carrot<span style="font-size: x-large;">s, peeled and cut in thirds</span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">12 Medium sized Yukon Gold Potatoes, washed and cut in half </span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 bunch Rosemary, washed</span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 bunch Thyme, washed</span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1/2 Bottle <span style="font-size: x-large;">of good <span style="font-size: x-large;">Red <span style="font-size: x-large;">Wine (I used Merlot)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 hea<span style="font-size: x-large;">d Roasted Garlic, cut in half (keep in their peels)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Olive Oil</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">S<span style="font-size: x-large;">alt and Pepper</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Wine Vinegar</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">4 Tables<span style="font-size: x-large;">poons <span style="font-size: x-large;">minced parsley</span></span> </span> </span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><i>Directions:</i></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Wash and pat dry the lamb. <span style="font-size: x-large;">Rub liberally with olive oil. Sprinkle gener<span style="font-size: x-large;">ously with <span style="font-size: x-large;">good sea salt and <span style="font-size: x-large;">fresh ground black pepper.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Heat a large stock pot and add about 2 tablespoons of olive oil. Place the lamb in the oil and brown on all sides. Add the onions, carrots and celery, together with the garlic head, rosemary<span style="font-size: x-large;"> and thyme. Ad<span style="font-size: x-large;">d the tomato paste, the <span style="font-size: x-large;">cans of tomatoes and the wine. <span style="font-size: x-large;">If the liquid does not cover the la<span style="font-size: x-large;">mb, add <span style="font-size: x-large;">fresh water so the liquid <span style="font-size: x-large;">is above the meat. Cover and bring to a boil, then reduce heat and simmer, stirring occasionally for about 2-3 h<span style="font-size: x-large;">ours, until the meat <span style="font-size: x-large;">falls apart. Remove the meat from the pot and strain<span style="font-size: x-large;"> the sauce either into a large</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: x-large;">bowl or another stock pot. Remove large pieces of carrots and place with the lamb. Discard the onions, celery, herbs and garlic. Return the rest of the sauce to the heat and add the potatoes. Simmer until reduced and the potatoes are fork tender, anywhere from 20 - 40 minutes or longer, if necessary. Break the lamb into large pieces and return to the sauce along with the carrots.</span> </span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Adjust the tast<span style="font-size: x-large;">e for salt and add a few dr<span style="font-size: x-large;">ops of the vinegar <span style="font-size: x-large;">and the parsley</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Serve over rice, noodles, polenta or whatever you desire.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">As a side note, I paid $24 for a boneless leg of lamb - and I forgot to note how many pounds that was. <span style="font-size: x-large;">Along with the rice and <span style="font-size: x-large;">Brussels Sprouts and Grilled Aspargus, it y<span style="font-size: x-large;">ielded 10 servings, plus the sauce filled 2 <span style="font-size: x-large;">quart sized freezer bags which I will <span style="font-size: x-large;">use for leftovers. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">That means our Easter <span style="font-size: x-large;">lunch was less than $5<span style="font-size: x-large;">.00 per person, and still <span style="font-size: x-large;">reducing!</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <i> </i> <i> </i>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-22487396484004345712013-04-07T08:41:00.001-07:002013-04-07T08:41:35.806-07:00Roasted Brussels Sprouts<br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxMl2pNcaiWXHkagHCxrtWwbpLrJX36HrwTBPA68TzmX9LNRA8prRldHwAAqi7VpYhWW7KgCRkpKwrOkrj0cd4m1uC8bNppx7fuJ7jF2XpVz1jhdflmq0D8mp_LJv5tYUclngoL1bTdtK/s1600/Roasted+Brussels+Sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxMl2pNcaiWXHkagHCxrtWwbpLrJX36HrwTBPA68TzmX9LNRA8prRldHwAAqi7VpYhWW7KgCRkpKwrOkrj0cd4m1uC8bNppx7fuJ7jF2XpVz1jhdflmq0D8mp_LJv5tYUclngoL1bTdtK/s320/Roasted+Brussels+Sprouts.jpg" width="320" /></a></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash and trim the ends of the Brussels Sprouts. Cut in half. <span style="font-size: x-large;">Pre-heat the oven to 3<span style="font-size: x-large;">50 degrees. Heat a large oven<span style="font-size: x-large;">-proof frying pan and and about 2-3 tablesp<span style="font-size: x-large;">oons of olive oil. Place the sprouts cut side down in the pan and a<span style="font-size: x-large;">dd about 2 teaspoons of water. Cover and cook for about 3 minutes until golden <span style="font-size: x-large;">brown and caramalized on the bottom side. Remove to the oven and cook for about an<span style="font-size: x-large;">other 5-10 min<span style="font-size: x-large;">utes, until fork tender. Remove and add 2 tablespoons of butter and mix well. Season with sea salt and ground black pepper.</span></span></span></span></span></span></span></span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-53125508809408848532013-04-07T08:34:00.000-07:002013-04-07T08:34:09.692-07:00Grilled Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOArGHuiLhd-W11txkoSk5jROQJ9u3_ZQcXsCQpvAvQIWdD0wgUJ_GbUOwgKYKIlKnLX6sGTpTvCxmxoQqJyFOIgyQGO_SmfeXU5vhiG0jMelljJ6Ii9nuKg0nC9yMKKGQ6QWOZzKHR6G/s1600/Grilled+Asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOArGHuiLhd-W11txkoSk5jROQJ9u3_ZQcXsCQpvAvQIWdD0wgUJ_GbUOwgKYKIlKnLX6sGTpTvCxmxoQqJyFOIgyQGO_SmfeXU5vhiG0jMelljJ6Ii9nuKg0nC9yMKKGQ6QWOZzKHR6G/s320/Grilled+Asparagus.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash and trim the ends of a bunch of thin Aspargus (if you use thicker ones, trim the <span style="font-size: x-large;">bottom of the stems to remove the outer peel).</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">I use a stove top panini griddle. Heat and add about 2 tablespoons of good olive oil. Place the asparagus on the griddle, turning occasionally until fork tender. Remove and serve with a s<span style="font-size: x-large;">prinkle of good se<span style="font-size: x-large;">a salt and fresh ground <span style="font-size: x-large;">black pepper.</span></span></span> </span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-57422020039321277272013-04-06T11:17:00.000-07:002013-04-06T11:17:19.382-07:00Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqo7JDRfpHD4yE2EdMOXqpZpcW049QNzXX7uiqPs2eDF0X4nHSI1A28KsRnVRE-LQQlV6LxlFvElaMnGVfJa8VrwUwVjalWpxL7inoHclWUN_IxlpbNyWsJt8SGVignK-s0XXWiah9Es9/s1600/Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqo7JDRfpHD4yE2EdMOXqpZpcW049QNzXX7uiqPs2eDF0X4nHSI1A28KsRnVRE-LQQlV6LxlFvElaMnGVfJa8VrwUwVjalWpxL7inoHclWUN_IxlpbNyWsJt8SGVignK-s0XXWiah9Es9/s320/Fried+Rice.jpg" width="320" /></a></div>
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<i><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">In<span style="font-size: x-large;">gredients:</span></span></span></i><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">1 1/2 Cups Texmati or Long Grain Rice</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">1/2 Cup Arrobori<span style="font-size: x-large;">o Rice</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;">1/2 Cup White Wine</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;">4 Cups <span style="font-size: x-large;">Water</span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Tablespoons Peanut or Vegetable Oil</span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">In a med<span style="font-size: x-large;">iu<span style="font-size: x-large;">m size sauce pan, heat the oil and add t<span style="font-size: x-large;">he rice, stirring until toasted, about 5 minutes. Add the wi<span style="font-size: x-large;">ne and continue to stir about <span style="font-size: x-large;">another 5 minutes to cook out the alc<span style="font-size: x-large;">ohol. Add the water and stir <span style="font-size: x-large;">until just combined. Add a lid and bring to a boil. When it i<span style="font-size: x-large;">s b<span style="font-size: x-large;">oiling, turn the heat down very low and continue to cook until the water goes just below the rice. Turn the <span style="font-size: x-large;">burner off and pl<span style="font-size: x-large;">ace the lid<span style="font-size: x-large;"> firmly on the rice and don't touch it for 30 minutes. Then use a fork to fluff the rice.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><i>Vegetables:</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Red Jalapeno Peppers, seeded and sliced</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Package cleaned, sliced <span style="font-size: x-large;">Mush<span style="font-size: x-large;">r<span style="font-size: x-large;">ooms</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Bunch Green Onions, cleaned and sliced on the bias</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Cups Bean Sprouts</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Cup Petite Frozen Peas</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Tablespoons Peanut or Vegetable Oil</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Tablespoons <span style="font-size: x-large;">Soy Sauce</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Pepper </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">In a<span style="font-size: x-large;"> large</span></span> <span style="font-size: x-large;">frying pan, heat the oil and add the jalapenos, and the white parts of the green onions. Saute<span style="font-size: x-large;"> for a few minutes then add the mushrooms and the rest of the green onions.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i> </i><span style="font-size: x-large;">Add the soy sauce and stir for about 2 minutes. Add half the bean sprouts. Reduce heat and cover for about 2 minutes. Add the rema<span style="font-size: x-large;">ining bean sprouts and stir together. Turn off the heat. </span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><i>Finish:</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">6 Eggs, beaten</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">4 Tablespoons Soy Sauce</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 Tablespoons Sambal Sauce (or Sriracha Sauce)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Tablespoon Peanut Oil o<span style="font-size: x-large;">r Vegetable Oil</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Push the vegetables to on<span style="font-size: x-large;">e side of the pan and turn the heat back on. Add the oil and the beaten eggs. Scramble together until cooked through, then in<span style="font-size: x-large;">corporat<span style="font-size: x-large;">e the vegetables. Add the rice and peas and soy sauce and sambal sauce. Stir until all mixed together. Taste. Ad<span style="font-size: x-large;">just by adding mor<span style="font-size: x-large;">e soy sauce or sambal sauce (or both).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">I just made the<span style="font-size: x-large;"> rice this morning and <span style="font-size: x-large;">we're taking it to the park to enjoy with some fresh sush<span style="font-size: x-large;">i that we'll <span style="font-size: x-large;">pick <span style="font-size: x-large;">up at Bristol Farms.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <i> </i> <i> </i> <i><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"> </span></span></span></i><br />
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Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-49630975011968824262013-03-11T15:32:00.001-07:002013-03-11T15:32:34.766-07:00Roasted Garlic<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">This is a great way to preserve garlic. Take about an 8 inch square aluminum foil and spray with a vegetable or olive oil spray. Place a whole head of garlic inside the sprayed foil. Gather the ends together and twist to seal. Roast in a 350 oven for about an hour. Store in Freezer bags in your refrigerator crisper for several weeks.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">When ready to use, take out of the foil and cut in half. Squeeze garlic from the head. Great for just about anything from garlic mashed potatoes, garlic bread, a spread on grilled bread or crackers, or a wine reduction sauce. The roasting adds a mellow flavor to the garlic and takes away the harsh "bite."</span></div>
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Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-63540476936112151812013-03-10T11:46:00.000-07:002013-03-11T15:05:08.220-07:00Spicy Thai Noodles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">1 Po<span style="font-size: x-large;">und Linguine</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 <span style="font-size: x-large;">Red Bell Pepper, sliced th<span style="font-size: x-large;">in</span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 <span style="font-size: x-large;">Red Jalapeno Peppers, seeded and sliced thin</span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Bunch Green Onions, sliced on the bias</span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Bunch C<span style="font-size: x-large;">ilantro, chopped</span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 Bottle P<span style="font-size: x-large;">repared Peanut Sauce</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 <span style="font-size: x-large;">Small Can Cocktail Peanuts, sal<span style="font-size: x-large;">ted, slightly pulvarized</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Olive Oil</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 L<span style="font-size: x-large;">ime, juiced</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Cook the Linguine to the package directions (about 9 minutes in a large pot with boiling salted water).</span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Heat a large frying pan and <span style="font-size: x-large;">coat the bottom with the olive oil. Add the <span style="font-size: x-large;">peppers and stir for about 5 minutes until<span style="font-size: x-large;"> starting to c<span style="font-size: x-large;">ar<span style="font-size: x-large;">amalize. Add the on<span style="font-size: x-large;">ions, st<span style="font-size: x-large;">ir and a<span style="font-size: x-large;">dd about 3 t<span style="font-size: x-large;">ablespoons water. Cover and let soften about another 5 minutes. Add the peanut sauce, peanuts and stir together. Add the <span style="font-size: x-large;">linguine (don't rins<span style="font-size: x-large;">e) an<span style="font-size: x-large;">d the lime <span style="font-size: x-large;">juice and cilantro. Serve immediately. You can also gar<span style="font-size: x-large;">nish with some s<span style="font-size: x-large;">esame seeds if you wish. Serves 4.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span><br />
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<br />Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-15932891104793161272013-03-06T15:35:00.000-08:002013-03-06T15:35:17.447-08:00Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgirHPVIxqmx50sdfLEg7Zw1pA-xfI91P36k11ci0pFK6QTLj5KNZWKhccGJLJR_xnDDrtd9ZkOu87hEVEsco57ft2ip03kkjOMlptHo5nHyTjSlft_QvSvLX22lsoCmX6DGcCnez5r1R0/s1600/Tortilla+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgirHPVIxqmx50sdfLEg7Zw1pA-xfI91P36k11ci0pFK6QTLj5KNZWKhccGJLJR_xnDDrtd9ZkOu87hEVEsco57ft2ip03kkjOMlptHo5nHyTjSlft_QvSvLX22lsoCmX6DGcCnez5r1R0/s320/Tortilla+Soup.jpg" width="320" /></a></div>
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<br />
<em><span style="font-family: Arial; font-size: x-large;">Ingredients:</span></em><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 Quarts Chicken Broth (low sodium, or free-range, organic if you can find it or make your own, recipe below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 large can Chef's Cut Tomatoes (I prefer San Marzano, but if not, get low sodium)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 large can Crushed Tomatoes (same as above)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/2 head Roasted Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">16 oz Black Beans (organic if you can), drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 package Supersweet Frozen Corn (or regular)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Red Bell Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Brown Onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Tube Italian Tomato Paste (or 1 small can)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 TBS Chipolte Chili Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 1/2 TBS Smoked Paprika Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">olive oil</span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><em>Garnish (Optional)</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 12 count package Corn Tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Peanut Oil for frying tortilla strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Cut the tortillas in half and then into 1/4 inch strips. Heat the Peanut oil until shimmer and fry in small batches until brown. Remove and drain on paper towels and squeeze lime juice over and sprinkle with salt. repeat. Can store in a zip lock bag for up to a week.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><em>Other Garnishes (Optional)</em></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 Avocado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Sour Cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Grated Cheddar Cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Cilantro</span><br />
<br />
<br />
<em><span style="font-family: Arial; font-size: x-large;">Directions:</span></em><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Heat a large soup stock pot and add about 2 - 3 tablespoons of olive oil. Add the red pepper and onion, stirring until coated with the olive oil and starting to brown. Add about 1/2 cup of water and cover and simmer until softened, about 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add the garlic and tomato paste. Stir together with the peppers and onions. Add the tomatoes and stock and heat until boiling, then reduce heat to a simmer. Add the beans and corn and heat until heated through. Add the seasoning and adjust salt and pepper. Serve with your favorite garnishes.</span><br />
Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-3417504652054344902013-03-04T14:41:00.000-08:002013-03-04T14:41:17.288-08:00Baked Potato Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iPhU5FGED6fotu3Dc6fZcUBVmffyzlUiGQIzqpzWMsQDJjT1h1IBGj8GypPG4bRwSAzZ5-wj_NJIpWMmJfqm5BZlJtgKUdqKlD8PTeDQJyhDjUfXqP-GRtY57mR9z2WNHps5TX0KLEfM/s1600/Baked+Potato+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iPhU5FGED6fotu3Dc6fZcUBVmffyzlUiGQIzqpzWMsQDJjT1h1IBGj8GypPG4bRwSAzZ5-wj_NJIpWMmJfqm5BZlJtgKUdqKlD8PTeDQJyhDjUfXqP-GRtY57mR9z2WNHps5TX0KLEfM/s320/Baked+Potato+Salad.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I created this from leftovers one day and it became an instant hit. Really great for potlucks or office parties. The idea is a fully loaded baked potato - in a salad. And using sour cream instead of mayonaise gives it a fresh taste. If you can invest in some really good smoked sea salt, I would recommend it - not just for this dish, but in general. You will find yourself addicted to the flavor!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I would plan to use 1 potato per person, or if you are going to make this for a potluck, doubling the recipe yields a large Tupperware container size.</span><br />
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<em><span style="font-family: Arial; font-size: x-large;">Recipe:</span></em><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">6 Large Idaho Potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 pound bacon (I like applewood smoked bacon)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1 small red onion, small dice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">6 hard boiled eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/4 cup, or 1 package fresh chives, cut in 1 inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">16 oz sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">1/4 cup Dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Splash of red wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Olive oil</span><br />
<span style="font-family: Arial; font-size: x-large;">Vegetable Spray (or Olive Oil Spray)</span><br />
<span style="font-family: Arial; font-size: x-large;">Aluminum Foil</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><em>To bake the potatoes:</em></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Scrub the potatoes under water and pat dry on paper towels. Using a fork, poke holes liberally around the skin of the potato. Rub with olive oil and liberally sprinkle with salt and pepper. Place each potato on a vegetable or olive oil sprayed 9 inch square of aluminum foil, shiny side up. Tightly wrap each potato and place in a 500 degree oven for 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Reduce heat to 350 degrees and continue to cook for about 1 hour until fork tender. Cool. This step can be done the day before you serve.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><em>To prep the bacon:</em></span><br />
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<br />
<br />
<span style="font-size: x-large;"></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Cut bacon across in 1/4 inch strips. In a large frying pan, cook the bacon until done. With a slotted spoon, remove from the fat and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Boil, cool and peel the eggs. Slice across into fourths.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Dice the red onion and place in a strainer and rinse under cool water. Place the strainer on some paper towels to drain. This will take any bitterness out of the onions.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: x-large;"></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Slice the potatoes in one inch cubes. Combine all the ingredients and adjust for salt and pepper.</span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-48776812750838144282013-03-02T13:15:00.000-08:002013-03-02T13:15:02.550-08:00Basic Chicken Stock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW9lgX34mxlPTUnUIhW43Hj0FvUvCRug5RzhML0NPcDKROXtBktoP56xVaMpHbrfshxKWo0lRwyfaQkOrGpnwvdOG9mggLqGToUu4I5ejc0xlkxss2jNhUpNA3loDSQ_VjXyIdNpSmw9m/s1600/Asian+Chicken+Noodle+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW9lgX34mxlPTUnUIhW43Hj0FvUvCRug5RzhML0NPcDKROXtBktoP56xVaMpHbrfshxKWo0lRwyfaQkOrGpnwvdOG9mggLqGToUu4I5ejc0xlkxss2jNhUpNA3loDSQ_VjXyIdNpSmw9m/s320/Asian+Chicken+Noodle+Soup.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">6 Chicken Thighs bone in and with skin on</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Brown Onion</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">5 Large Loose Carrots - peeled</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">5 Stalks Celery - Peeled</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Salt and Pepper</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 Quarts Fresh Water</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Olive Oil</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Optional for Chicken Soup:</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Large Loose Carrots - peeled and sliced</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1-2 Medium Potatoes - peeled and diced</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bok Choy</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Green Onions</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Leeks or whatever vegetables you prefer</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pasta such as vermicelli, capellini, angel hair pasta, etc.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Rinse and pat dry chicken.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Sprinkle both sides liberally with salt and pepper (I use a high quality sea salt - a smoked Chardonnay salt - but use what you prefer).</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat a stock pot and coat the bottom with the olive oil. Add the chicken, skin side down. Don't touch for a few minutes then check if the skin is golden brown. Then turn over and add:</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">The onion, top and end off, peeled, cut in half and each half quartered.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">The carrots, peeled, cut tops and ends off (about an eight of an inch each side), and cut in about 2 inch chunks</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">The celery, peeled and cut in similar sizes as the carrots</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">The water</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Cover and bring to a boil and then reduce the heat to a low simmer with the lid askew for about 20 minutes. Check the chicken. It should be floating. With tongs, remove the chicken to a cutting board to cool. Continue to simmer the chicken stock. When the chicken is cooled enough to handle, remove the meat from the bones and replace the bones and skin in the stock. Refrigerate the meat until ready to use. Continue to simmer the stock for at least 3 hours. Strain.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">This is the basic stock. To make chicken soup, peel and slice thinly 3 more carrots and add whatever vegetables you like, such as peeled and diced potato, green onions, bok choy, leeks, etc. and cook in the hot broth until fork tender. Take the chicken from the refrigerator and take out any sinew, fat, etc. and divide into pieces and place in the broth. Add large pieces of vermicelli, capellini, angel hair pasta or whatever you like and cook until just tender as the package instructions. Taste for seasoning.</span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-47908333291167986832013-02-18T11:43:00.001-08:002013-02-18T11:43:45.618-08:00To Sum up:<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">So with the addition of th<span style="font-size: x-large;">e $2.5<span style="font-size: x-large;">0 for the baguette, the total cost was $<span style="font-size: x-large;">97.07.</span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">The meat yielded 4 sand<span style="font-size: x-large;">wiches. The stock yielded 8 servings of French On<span style="font-size: x-large;">ion Soup. And I have a consomme for the rest of the week. We'll just do the add<span style="font-size: x-large;">ition of the sandwiches and s<span style="font-size: x-large;">oup - 12 servings under $100.00. Or $97.07 divided by 12, $8.09. </span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">So who says good food is too expensive to<span style="font-size: x-large;"> </span>make? That would be "stretching"<span style="font-size: x-large;"> i<span style="font-size: x-large;">t <span style="font-size: x-large;">- pun intended. :)</span></span></span></span></span></span></span></span></span></span></span></span> </span> Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-22110902209780315972013-02-18T10:44:00.000-08:002013-02-18T10:44:07.103-08:00French Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAWX6rsuGGWsp9jeNne4q_dFJNA0QLKpa46gGv7xg15bevcJkchFKBb6YnhGw1cyDTbxESO57duFLBsu6vLj1WpQAaIJfHOp8Rn1rU2bIUcvODqqGQfQvj19t941Z1D8aezXH05FconPe/s1600/French+Onion+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAWX6rsuGGWsp9jeNne4q_dFJNA0QLKpa46gGv7xg15bevcJkchFKBb6YnhGw1cyDTbxESO57duFLBsu6vLj1WpQAaIJfHOp8Rn1rU2bIUcvODqqGQfQvj19t941Z1D8aezXH05FconPe/s320/French+Onion+Soup.jpg" width="320" /></a></div>
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<br />
<br />
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<br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">So I heated up the onions (see previous post - after reducing, they make about 2 cups) in a <span style="font-size: x-large;">clean stock pot and added the beef broth, a bouquet garni of fresh thyme and heated through. Then <span style="font-size: x-large;">I added abou<span style="font-size: x-large;">t 1/4 cup of cream sherry, and 1/4 cup of cognac and the demi glace. <span style="font-size: x-large;">Tasted and adjusted the salt. Heat through to cook out the alcohol. </span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">For the c<span style="font-size: x-large;">routons, I bought a french <span style="font-size: x-large;">baquette ($2.50), sliced and grilled on a panini press<span style="font-size: x-large;"> with olive oil. Then I grated the Gruyere cheese<span style="font-size: x-large;"> and ladel<span style="font-size: x-large;">led the s<span style="font-size: x-large;">oup into a ceramic oven proof soup bowl and placed 2 croutons on top, then piled with <span style="font-size: x-large;">the grated cheese and a s<span style="font-size: x-large;">prinkling of Pecorino cheese. Under the broiler for about five minutes. And voila<span style="font-size: x-large;">! Soup <span style="font-size: x-large;">is served!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-12433430934863286212013-02-18T07:25:00.001-08:002013-02-18T07:25:48.199-08:00Porterhouse for under $10???<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">I
want to encourage people to eat better - cuts of meat, that
is. Don't gasp at the next line - I purchased 3 porterhouse
steaks yesterday for $60.00. Now, if I was going to just serve
it as steak, you will admit that $20 each is quite expensive.
If you ordered a porterhouse steak in a restaurant, you might pay $60
each. But I like to stretch food and I have managed to reduce
the price per portion to under $10 - and still going.</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />First,
I cooked the steaks with salt and pepper and some olive oil until
brown on both sides, and browned the sides with the fat. Then I
placed them covered in a low oven that I preheated to 220 degrees and
turned off and let them rest for about 10 minutes. Next, I
placed them on a carving board and kept the juices in the pan.
Then I put the pan on low heat uncovered and added a couple of sprigs
of thyme. I slowly reduced it and added a little water from
time to time to make a demi glace. After the meat rested, I cut
off the fat and put that to one side, then thinly sliced the steaks
after I removed the bones and used it to make a Philly Cheesesteak
panini.</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />In
a large stock pot, I simmered 1 sweet onion and 5 brown onions
sliced, in olive oil. I placed a lid on top and slowly cooked,
stirring occasionally until they were sweated down and caramelized.
This took several hours for the deep caramelizing. Half way through
the cooking process, I used some of the onions in the Philly
Cheesesteak panini. </span></span></span>
<br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />In
a separate stock pot, I sauteed a brown onion, peeled and quartered,
4 large carrots, peeled and cut in large pieces, and 5 celery stocks
peeled and cut in large pieces. To this, I added the bones from
the steaks and the fat. Then I covered with water and simmered
for about 4 hours. </span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />Out
of the sliced meat, I made 4 panini sandwiches. </span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />In
an effort at full disclosure, here is the cost of all the
ingredients:</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />3
Porterhouse steaks: $60.09</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">6
brown onions: $5.46</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">1
sweet onion $2.19</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">1
bunch celery $1.99</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">4
large carrots $1.58</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">1/2
pound Swiss Gruyere cheese $9.71</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">4
Onion Ciabatta rolls $3.49</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">1/2
pound cheddar cheese $7.00</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">Fresh
thyme $3.00</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="background: #ffffff;">Total:
$94.37</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />Optional:
1/4 cup Sherry or 1/4 cup Cognac</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />This
morning, I'm going to make the French Onion Soup with the stock and
onions and Gruyere cheese. I will also purchase an additional
baguette to grill for the soup. I will have to see how many
servings the soup will yield.</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />After
I strained the stock, I noticed that the bones still had meat on them
and the vegetables didn't look totally worn out, so I added more
fresh water and simmered for several hours to make a nice thin
consomme that I can drink this week for nourishment as I need to go
on a liquid diet for a few days for a health issue.</span></span></span><br />
<span style="background: #ffffff;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br />If
the soup yields 6 servings, add the 4 paninis to make 10 servings,
then the price of each serving is less than $10.00. And you
can't get that at a restaurant. So why not upgrade your meat to
a better cut and stretch it for savings? I didn't even include
the consomme in the above addition. And the paninis are large
enough to share. Just saying. :)</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-89675510771687094842011-10-22T12:39:00.000-07:002011-10-22T12:39:47.836-07:00Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAPvzPTH-B9obZ4i7LvgWNI2K-oYCT29d1qNwv4DQhAz3mMHl0a2RFU5uLlozfdaoyAe1ill4hWEtp15G5UD5t2bnTKNpQDSDth8TGSX8Lz2QIsmIAKXnBr_8tN3-_cI5ZP_BhbP996ua/s1600/Eggplant+Parmesan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAPvzPTH-B9obZ4i7LvgWNI2K-oYCT29d1qNwv4DQhAz3mMHl0a2RFU5uLlozfdaoyAe1ill4hWEtp15G5UD5t2bnTKNpQDSDth8TGSX8Lz2QIsmIAKXnBr_8tN3-_cI5ZP_BhbP996ua/s320/Eggplant+Parmesan.jpg" width="320" /></a></div><br />
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<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I was at the Farmer's Market in South Pasadena on Thursday evening. One of my favorite places. I decided to make something I never made before by getting an inspiration from the produce. So I picked up my usual large heirloom tomatoes, and a beautiful large eggplant. The inspiration came to make an eggplant parmesan. I am so glad I made that choice - it was delicious.</span></span></span><br />
<br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I made my usual tomato sauce with roasted garlic, the ripe tomatoes and basil in olive oil. Seasoned it with chili pepper flakes and a good salt.</span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">For the eggplant, first I peeled strips off the outside and cut into round quarter inch slices. I placed the slices in a strainer and liberally sprinkled both sides with salt. Place the strainer over a bowl or plate. The salt will draw out the bitter juices from the seeds. Leave there while you make the sauce. Then rinse thoroughly and pat dry. The next step made a big difference in the texture. I heated a panini pan and brushed it with olive oil. Then I placed the eggplant slices on it and cooked both sides. Remove from the pan and salt and pepper each side. Then I breaded it first in a light dusting of fine flour all over it, then in an egg wash (a lightly beaten egg with a little water), then into some Italian Panko bread crumbs, and into some hot peanut oil.</span></span></span><br />
<br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I also picked up some lamb sausage from my favorite Bistro, Nicole's, which is also at the Farmer's Market. I cooked the sausages and sliced on a bias. </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">To assemble the Parm, I used Raclette cheese that I also got at Nicole's and some smoked fontina, and of course grated parmesan cheese. Put a spoonful of the tomato sauce on the serving plate. Then place one slice of the breaded eggplant on top of the sauce. Layer with the raclette (you can use any melting cheese such as mozzarella). Add another spoon of the sauce, a fresh basil leaf, a layer of the sausage and another layer of the eggplant. Now a layer of the smoked fontina, another spoon of sauce and a generous sprinkling of the parmesan cheese. Microwave the dish until the cheese is melted. You can also place the whole thing into a casserole dish and place under the broiler for a few minutes. </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve and enjoy! :)</span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-17617461381762459292011-10-19T09:35:00.000-07:002011-10-19T09:35:18.297-07:00Spanish Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CNct_gX_rufvxQXks5jiFBdp-ckWPr-ATYgIQuCNNUltTkrk-wz8dshMWYrCze5maS5HHx8PTLMZByEx_mnTe8KA5t3P-pCTDPyLOKekGaC7kuLK034HW-Dyq_8uGJi6D2574tqfaB9G/s1600/Spanish+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286px" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CNct_gX_rufvxQXks5jiFBdp-ckWPr-ATYgIQuCNNUltTkrk-wz8dshMWYrCze5maS5HHx8PTLMZByEx_mnTe8KA5t3P-pCTDPyLOKekGaC7kuLK034HW-Dyq_8uGJi6D2574tqfaB9G/s320/Spanish+Rice.jpg" width="320px" /></a></div><br />
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<span style="background-color: white; color: orange; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I made this rice with some of the ingredients from the Chili Rellenos sauce. First, I minced about a tablespoon of a shallot, then sauteed that in a pan with about two tablespoons of olive oil. I also sliced a serreno chili, also from the Farmers Market, and added that to the shallot. Then I added a cup of Texmati rice and one a a fourth cups of water then stirred and covered with the lid. After it boiled, I placed on the lowest temperature for about 20 minutes and fluffed the rice with a fork then added about half a cup of the sauce along with a half a lime juiced and about a teaspoon of salt to the rice. Stir and adjust seasonings. You can also add a tablespoon of chili powder to taste.</span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-61246043275789013272011-10-18T11:44:00.000-07:002011-10-18T11:44:47.934-07:00Chili Rellenos II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVyzBVvrW2oCgUJJvfVDaJV6-OQmtUH-ykPgVbreYdzGJ0I4XcPMJ1HvgSpARr1K-zv2F2rdb23uJ-OhlzYZRi0NBqqeQGxquZdh5lyab-5v5N01n5PMOAOnL4yN9kxgw7MhnIJ10KJ1P/s1600/IMG01295-20110905-0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVyzBVvrW2oCgUJJvfVDaJV6-OQmtUH-ykPgVbreYdzGJ0I4XcPMJ1HvgSpARr1K-zv2F2rdb23uJ-OhlzYZRi0NBqqeQGxquZdh5lyab-5v5N01n5PMOAOnL4yN9kxgw7MhnIJ10KJ1P/s320/IMG01295-20110905-0849.jpg" width="320px" /></a></div><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">In this second version, I am going to make a fresh tomato sauce, using most of the steps of the first version, but this time won't grill the tomatoes or chilis. I still will peel the tomatoes and use the Farmers Market heirlooms.</span><br />
<span style="font-size: x-large;"><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">To peel the tomatoes, boil a large pot of water and have a large bowl of water and ice ready. Core the tomatoes and cut an "X" on the bottom of the tomatoes. Place the tomatoes in the boiling water, top side down, for a few seconds until the "X" on the bottom of the tomatoes starts to curl the skin. Remove the tomatoes from the boiling water and place them in the icy water. Now you can easily peel the skins off the tomatoes.</span><br />
<span style="font-size: x-large;"><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Proceed to make the sauce just like the first recipe, except cut the tomatoes in cubes before cooking and add the juice they lost while cutting them. </span><br />
<span style="font-size: x-large;"><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I also have a variety of peppers from the Farmers Market that I'm eager to try. I will "grill" them on the stove top over an open flame until they blister, then steam them like before to remove their skins.</span><br />
<br />
<span style="color: red; font-family: Arial; font-size: x-large;">There was a longish gap from when I started this post about a month ago. So from looking back at the recipe, I can say that the sauce and the variety of peppers were a hit. I have successfully made the Rellenos several times now. The first time, I used the smoked fontina cheese. The second time, a lamb sausage and habernero cheddar cheese. This past weekend, I used a spicy turkey sausage and a mix of smoked mozerella, habernero and aged cheddar cheeses. The result was delicious.</span><br />
<br />
<span style="color: red; font-family: Arial; font-size: x-large;">The first time I made the batter, I looked up several recipes on line and chose one that had about a cup of flour, and half a cup of corn meal. I was not impressed with the batter, and rather than try other people's recipes, I created my own. The result was an amazing batter that is very forgiving.</span><br />
<br />
<span style="color: red; font-family: Arial; font-size: x-large;">For a large relleno, the portion that I have found to work is one egg white for a large chili, or 2-3 small chilis (such as jalapenos). In a large bowl, whisk the egg white to a soft peaked merengue. Add a dash of cayenne pepper (about 1/4 teaspoon), a dash of fine flour (about a tablespoon or less) and a pinch of salt. I have been using a smoked chardonnay salt - but use any good salt. Incorporate together and that's the batter!</span><br />
<br />
<span style="color: red; font-family: Arial; font-size: x-large;">Stuff the cleaned peppers with your filling - and I found that squeezing the pepper around the cheese will help to hold the shape. Heat about 1/4 - 1/2 inch peanut oil in a frying pan. Dip the stuffed peppers in the batter and mound the batter around the pepper. Place in the hot oil. You can mound more batter on top and around sides. The batter will shape as you work with it. Gently fry on all sides until the batter is GBD - Golden Brown and Delicious. Remove from the pan and serve with the sauce.</span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-57959615537398174292011-10-18T11:06:00.000-07:002011-10-18T11:06:38.816-07:00Chili Rellenos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYwROETCL19_Nd2Y5TA129_YkOh19j3Im9bkPYExS6Yf0aLa6ah9joYrMhj58AmGiQGqdes2Phfl0eCcWgaAnJA3ywN32-jSaAVAatdZAutHfP4Zznc8kJ7k7s0FupFOGwddGFdK_xNcS/s1600/IMG01295-20110905-0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYwROETCL19_Nd2Y5TA129_YkOh19j3Im9bkPYExS6Yf0aLa6ah9joYrMhj58AmGiQGqdes2Phfl0eCcWgaAnJA3ywN32-jSaAVAatdZAutHfP4Zznc8kJ7k7s0FupFOGwddGFdK_xNcS/s320/IMG01295-20110905-0849.jpg" width="320px" /></a></div><br />
<br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I decided to become a little obsessed with Chili Rellenos. I love this time of year at the Farmers Market. Recently, I bought some ancho chilis and a variety of heirloom tomatoes. Then, I fired up the charcoal grill (not gas for ultimate flavor), and grilled the tomatoes and chilis, along with a couple of whole heads of garlic, which I wrapped in aluminum foil, first sprayed with an olive oil. </span><br />
<span style="font-size: x-large;"><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">A quick aside about the garlic. I love roasted garlic, and if you have a grill going anyway, I like to roast a couple of heads. The reason for the spray inside the foil is to prevent the cloves from sticking to the foil in they get too soft and start to ooze. I leave the foil wrapped heads on the grill the entire time that I am grilling, so the cloves get nice and soft. Then, when I remove them from the grill, I place the foil wrapped garlic in a plastic bag and place in the refrigerator to use in recipes.</span><br />
<span style="font-size: x-large;"><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I also discovered that if you are buying ripe tomatoes in season, if you cook them right away, they last longer so you can use them throughout the week in various recipes. </span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">So to create my sauce for the Rellenos, after grilling the tomatoes, I removed the skins, which are very easy to peel off, and retained the juices. If you aren't going to make the sauce right away, you can store the tomatoes in freezer bags in your refrigerator, if you plan to make the sauce in the next day or so, or you can freeze them until you are ready to cook with the tomatoes.</span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">When I was a child growing up on a farm in Tivy Valley, we grew our own tomatoes. There is nothing like a vine ripened tomato, which is why I'm so excited about Farmers Market tomatoes, and I've been buying all sorts of heirloom varieties. I usually buy them from my favorite vendor, who also sells sweet peas in the spring. My grandmother and mother would either can o</span><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">r freeze the ripe tomatoes, and we would use them all winter in pasta sauces or chili dishes or stews. They are absolutely delicious. </span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Back to the Rellenos. I heated about 2 tablespoons of a good olive oil in a large non-stick pan and added 2 very large cloves of the roasted garlic. Stir them around with a wooden spoon for a couple of minutes, then added the grilled tomatoes to the pan. I threw in a small handful of a variety of herbs from my garden, rosemary, thyme, oregano and a leaf of sage. I don't take the herbs off their stalks, because after cooking the sauce, I discard the herbs as they have rendered their flavor. </span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Stirring often, let the sauce reduce until it becomes thick, then add about a cup of good white or red wine. I usually use the wine I drink, for me it's Chardonnay. Let the sauce simmer for about 15 minutes or so until it reduces to a nice consistency. At this point, taste your sauce and add some salt and red pepper flakes as desired. Then using either an emolsyfier or blender, blend the sauce until smooth. </span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">I will get back to sauce soon. I want do address the chilis for a moment. After I removed the chilis from the grill, I placed them in a large bowl and put a clean towel over the bowl. The idea is to let the hot chilis steam inside the bowl. As they cool off, I carefully remove their skins and seeds. The juice from the chilis is part of the flavor process of the sauce, so I try to put as much of that juice in the tomato sauce, without adding the seeds from the chilis. I know this isn't a traditional way to make the Rellenos, but if you know me, I always try to make something my way - fresh in flavors. The next step is to stuff the chilis with a good cheese - you can use whatever you fancy: cheddar, gouda, jack, mozzarella, whatever you prefer. I just would recommend not using too strong a cheese such as a blue. Today, I'm using a smoked fontina cheese. Another point, my chilis came apart, but I was able to piece the large sections together, put the cheese in the middle and cover it with another piece of the chili.</span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Back to the sauce. I took a break in writing this to finish the sauce. After blending the sauce, I tasted it and pondered. I added the juice of half a fresh lime, a pinch of good sea salt and a couple drops of sherry vinegar to balance out the sweetness. I also added </span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">The remaining bits of my chilis to the sauce before I blended it, so there was a little back of the throat heat. When I tasted the sauce again (always use a clean spoon each time), I wanted to add to the heat a little, so I added about a quarter teaspoon of cayenne and about two teaspoons of chili powder. Tasted a last time, and this sauce now has what my friend calls the "Wow" factor.</span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">So the sauce is done, now on to the batter. </span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-54122862318862239952011-07-13T14:32:00.000-07:002011-07-13T14:32:08.309-07:00Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtNsl_2cMrMQWJTP5Vel04Jn1KvE8Ru-J-Rl_zo_O2NqNgn9qjC-wS2IRi8YTFzurOAHOMVvpQEzPCIvgu3Hm-cgiM_nbTsXJKZbY5lAzP8mzUgdKwl7l94ZBs5OByGJ7qn5nHvZJ2Ick/s1600/IMG01213-20110707-1108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtNsl_2cMrMQWJTP5Vel04Jn1KvE8Ru-J-Rl_zo_O2NqNgn9qjC-wS2IRi8YTFzurOAHOMVvpQEzPCIvgu3Hm-cgiM_nbTsXJKZbY5lAzP8mzUgdKwl7l94ZBs5OByGJ7qn5nHvZJ2Ick/s400/IMG01213-20110707-1108.jpg" width="400px" /></a></div><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Slice one quarter cup shallots (about 3-4 good sized shallots)</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Slice one medium sweet brown onion</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Mince two cloves garlic</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">¼ cup minced parsley</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">2 lbs sliced mushrooms (we used a variety)</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Slice across grain one lb. beef (we used fillet, sirloin or flank are good choices), salt and pepper and lightly flour</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Heat large frying pan, add table spoon of olive oil; brown beef on one side 2-3 minutes, stir around, take out immediately and set aside</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add to hot pan (if not non-stick add 2 tablespoons olive oil) onions and shallots, stir 2 to 3 minutes. Add garlic, a pinch of salt and stir until onions are soft (about 5 to 10 minutes)</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add a touch of good wine vinegar (we used sherry vinegar)</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Remove and set aside</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add 2 table spoons of olive oil and put in mushrooms. Drizzle a bit more olive oil over mushroom along with a pinch of salt. Stir while cooking (about 10 minutes). Mushrooms must release moisture AND reabsorb all of it</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Add onions back in and one cup of red wine (we used a merlot), 10 sprigs of fresh thyme, 6 oz. frozen veal demi-glacė, or a good veal stock or a good chicken stock</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">When the stock is incorporated into sauce, reduce heat to medium. Stir in 2 tablespoons sundried tomato paste (or any tomato paste). Simmer, add a teaspoon paprika and ¼ teaspoon cayenne pepper (per taste, optional).</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Cook noodles per package instructions (don’t over-cook).</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Remove thyme sprigs from sauce, add meat back in, heat through. Adjust seasonings.</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Last minute, turn off heat, add about 1 cup sour cream and parsley.</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Serve over noodles.</span><br />
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<span style="background-color: white; color: red;"></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-48709284942989085672010-07-05T20:51:00.000-07:002010-07-05T20:51:58.564-07:00Soup Anyone?<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I hope you will find this funny.</span></span></span><br />
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<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I made my husband's favorite on Saturday. Shepherd's Pie. I used his favorite vegetables, corn and peas and some balsamic onions. For the top, I made garlic mashed potatoes with Irish butter. It was really good. Funny thing is, I left a can of mushroom soup on the counter. After I finished making the Shepherd's Pie, I put the can of soup in the pantry. Paul usually eats pretty late, so I had already gone to bed when he had his dinner. So the next day I asked him how the dinner was. He replied, "It had too much soup in it." I told him I didn't put any soup in it! He just assumed because he saw the can of soup that soup went in the pie!</span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">So I am getting my revenge. Every time I cook, I pull something strange out of the pantry to leave on the counter which has absolutely nothing to do with what I am cooking.</span></span></span><br />
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Today I made Ruben sandwiches. On the counter I had a can of Mandarin Oranges and a jar of Pickled Ginger!</span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">:)</span></span></span><br />
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<span style="color: blue;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Happy Cooking! </span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-59539055129479768622010-06-30T21:13:00.000-07:002010-06-30T21:13:40.584-07:00Steak Puttenesca<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbfRcZV0OkL3nQE7U5GFwctXXzEEnB57tmyzHLm7d8rkQKOukfOeWtRw_0xptsGmiTW48rD5-m0ai86En-kXZgnuWjqF1u3Zm67crZZyH6mWJeJXBIq_li-z8ln5mert50c1EFoSIuXdm/s1600/DSC_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbfRcZV0OkL3nQE7U5GFwctXXzEEnB57tmyzHLm7d8rkQKOukfOeWtRw_0xptsGmiTW48rD5-m0ai86En-kXZgnuWjqF1u3Zm67crZZyH6mWJeJXBIq_li-z8ln5mert50c1EFoSIuXdm/s400/DSC_0323.JPG" width="400" /></a></div><a name='more'></a></span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">I used the same recipe on beef tenderloin as below. I cut the beef into half inch cubes and browned about two minutes on each side. The result is equally satisfying.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-64434792694222684632010-06-29T17:25:00.000-07:002010-06-29T17:25:51.463-07:00Lamb Chops Puttenesca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLgXaPbp7OW9yGAqW-ehW7x0L5bdWMn3v7snrgdiFU-O3i9jfM-FxVSt7_1SZluTcjagFo0OUsl3PVVrSd4lEwsgU1zNgnIey79NFNC0gC23jWbh5_3l09sIrSl0fk9qHR0fRYnDYaJxZ/s1600/DSC_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLgXaPbp7OW9yGAqW-ehW7x0L5bdWMn3v7snrgdiFU-O3i9jfM-FxVSt7_1SZluTcjagFo0OUsl3PVVrSd4lEwsgU1zNgnIey79NFNC0gC23jWbh5_3l09sIrSl0fk9qHR0fRYnDYaJxZ/s400/DSC_0319.JPG" width="400" /></a></div><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">When I was a child, we had a herd of goats. Sometimes, one was used for the family food. Goat meat is gamey but very similar to lamb. My mother used to make this rustic dish of goat cubes on the bone, onions and tomatoes that was just delicious. I have often craved that dish and have come up with many variations to satisfy that craving, but always using lamb.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Today's dish is so easy to make, you can have it ready in 30 minutes. It's delicious and elegant enough for guests.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">5 Lamb Leg chops, rinsed and sprinkled with salt and pepper on each side.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup thin sliced red onions (or white, or brown, or yellow) </span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cups Puttenesca tomato sauce (you can make your own tomato sauce which will add to the prep time - see January 30ths posting of Turkey and Spinach Lasagne for the sauce recipe - or just buy a good jar version).</span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Pitted kalamata olives</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Fresh basil leaves</span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/8 cup fresh grated Parmesan cheese</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Tablespoon olive oil</span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup cooked whole wheat cous cous (or any cous cous or rice or pasta) cooked to package instructions.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat a large pan and add the olive oil. When hot, add the lamb chops and brown on each side, including the ends for about 3 minutes on the thick sides and until brown on the ends. Remove from pan to a plate and cover with foil. Discard excess oil from the pan except for 1 tablespoon.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the onions, stirring until they have picked up the brown fond from the lamb. Add the puttenesca sauce and reduce for about 5 minutes. Add 3 leaves shredded basil leaves. Nestle the lamb chops back into the sauce. Meanwhile, prepare the cous cous.</span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve cous cous on the serving platter and arrange the chops on top of the cous cous. Place the sauce on the side of the lamb and sprinkle with the olive and the cheese. Serve immediately.</span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-43899849891346203502010-06-29T16:55:00.000-07:002010-06-29T16:55:37.614-07:00Baked Cherry Tomato Basil Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWDY3EeCMnlMCmtfe9irnCPrUWrwRN6ndeEo8mglxycJYwcQtwAQYUGXASv3mi75Dt7lfAWBfckl6tQRUBcs-B4jwjJHa-LdaG3-RQOfLdjzBRTxq-cNhReFKt9OnS8AFAEXEfBCwxFPb/s1600/DSC_0318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWDY3EeCMnlMCmtfe9irnCPrUWrwRN6ndeEo8mglxycJYwcQtwAQYUGXASv3mi75Dt7lfAWBfckl6tQRUBcs-B4jwjJHa-LdaG3-RQOfLdjzBRTxq-cNhReFKt9OnS8AFAEXEfBCwxFPb/s400/DSC_0318.JPG" width="400" /></a></div><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">An option on the pasta salad, is to take the pasta salad, turn it into a baking dish and add some mozerella cheese on top and a sprinkling of Parmesan cheese and bake until brown and bubbly.</span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0tag:blogger.com,1999:blog-5235530845449780807.post-58877140217805136592010-06-26T11:46:00.000-07:002010-06-26T11:47:44.095-07:00Cherry Tomato Basil Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAbE-AvEyLgvrXzbtjR0X2emZoHKs6NbK_ZbMNCvHyyXzJCESKnh238ch6avgJHo1OML06zo1OyQf1m7Da7qOXiSxXLbKrtlIBAzCheFJLBRonnvs4WGC8oQEZcPgQphOJ90rZJgfbvIm/s1600/DSC_0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAbE-AvEyLgvrXzbtjR0X2emZoHKs6NbK_ZbMNCvHyyXzJCESKnh238ch6avgJHo1OML06zo1OyQf1m7Da7qOXiSxXLbKrtlIBAzCheFJLBRonnvs4WGC8oQEZcPgQphOJ90rZJgfbvIm/s400/DSC_0315.JPG" width="400" /></a></div><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Basket cherry tomatoes cut in half</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 Cups </span></span></span><span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">F</span></span></span><span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">arfalle pasta uncooked</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 Cup fresh basil</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tablespoons pesto</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 Cup frozen petite peas</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 Cup grated Parmesan cheese</span></span></span><br />
<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Red pepper flakes</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add cut tomatoes, pesto and peas to a bowl.</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Cook pasta according to instructions on the package.</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Drain pasta, reserving some cooking water if needed.</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add to bowl. Add cheese. Roll basil leaves and cut across and add to bowl. Add a sprinkling of red pepper flakes.</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Toss. Taste. The juices from the tomatoes should help make a sauce. If needed, add some pasta cooking water to thin out the sauce.</span></span></span><br />
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<span style="color: red;"><span style="font-size: x-large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve with Pesto toasts (see February 2010) </span></span></span>Tina Williamshttp://www.blogger.com/profile/03508599926259221229noreply@blogger.com0