tag:blogger.com,1999:blog-46552366821405043852024-02-19T09:08:29.851-08:00the tiny cutletattacking my family's meat consumption with a bonesawbeckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4655236682140504385.post-32583285402437359552016-12-03T19:33:00.003-08:002016-12-03T19:33:58.364-08:00Peppermint Oreo Bars<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
1 (14oz) can sweetened condensed milk<br />
1 cup almonds, chopped<br />
2 cups pretzels, chopped<br />
1 cup semi-sweet chocolate chips<br />
1/2 cup mint white chocolate chips (optional)<br />
2 candy canes, crushed<br />
<br />
1. Preheat oven to 325*<br />
2. Put the stick of butter into a 9 x 13 pan and put it in the oven to melt.<br />
2. Crush oreos in food processor or in ziplock with a rolling pin.<br />
3. Pour oreo crumbs on top of melted butter in pan; stir and press into the pan using a spatula or your hands.<br />
4. Put the 9 x 13 pan in the fridge for 15 minutes.<br />
5. Meanwhile, chop the almonds and pretzels and candy canes. I used the food processor.<br />
6. Remove 9 x 13 pan from fridge. Layer the almonds, pretzels, and chocolate chips (and mint white chocolate chips if using) on top of the oreo crust. Press the layers down with a spatula or your hands.<br />
7. Pour the sweetened condensed milk over the top of the layers. I only use about 3/4 of a can.<br />
8. Sprinkle the crushed candy canes on top.<br />
9. Bake at 325* for 23-25 minutes.</div>
beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-55586621936800135152013-02-20T18:39:00.000-08:002013-02-20T18:39:06.998-08:00oh my ganache!<div dir="ltr" style="text-align: left;" trbidi="on">
In an effort to never, never lose my baby weight (10 more pounds to go!) I made this ganache recipe:<br />
<br />
1 cup of semisweet chocolate chips<br />
heavy whipping cream<br />
<br />
Melt chocolate chips in microwave at 50% power, 30 seconds at a time, until melted but not super hot. Add whipping cream a little at a time until it reaches the consistency of a dip. Then dip whatever you can get your hands on in it. Apples, strawberries, pineapple, pretzels...even french bread, which tastes not unlike a chocolate croissant. I think I know what I'll be having for breakfast for the next 6 months.</div>
beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-21888885279273492842011-11-05T08:46:00.000-07:002011-11-05T08:46:40.466-07:00self-glazing almond poppyseed muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-9E-oPbq_Pco6Zc8QMEOyahsX5q3jLRuq-fWi_PBhPvatqvN0UYe8IQqBk04jCeuggt1WwO7RpGGQUix3qg2hO2-UVTWz-hi1ofbz6zBLyDTjy0n2yfAnAtB-elr9sr3tRYA9VuHeYc/s1600/almond+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-9E-oPbq_Pco6Zc8QMEOyahsX5q3jLRuq-fWi_PBhPvatqvN0UYe8IQqBk04jCeuggt1WwO7RpGGQUix3qg2hO2-UVTWz-hi1ofbz6zBLyDTjy0n2yfAnAtB-elr9sr3tRYA9VuHeYc/s400/almond+muffins.JPG" width="400" /></a></div>
1/2 cup sugar<br />
1/3 cup canola oil<br />
1 egg<br />
3/4 teaspoon almond extract<br />
4 oz vanilla yogurt<br />
1/4 cup milk<br />
1 1/3 cups all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda<br />
2 tablespoons poppy seed<br />
<br />
1 T butter, melted<br />
1/4 cup powdered sugar<br />
<br />
Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening).<br />
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in yogurt and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Brush with melted butter and sift powdered sugar on top.<br />
Remove from pan to wire rack. Serve warm or cool.<br />
Makes 12 muffins<br />
</div>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-61048200844522488262011-10-19T15:40:00.001-07:002011-10-19T15:40:14.802-07:00my mom's pumpkin chocolate chip bread recipe<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
1 1/3 cups sugar<br />
1/3 cup shortening<br />
2 eggs, well beaten<br />
1 cup pumpkin<br />
1 3/4 cups flour<br />
1/2 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon cloves<br />
1/2 teaspoon salt<br />
1/3 cup water<br />
2 cups chocolate chips<br />
1 teaspoon vanilla<br />
1/3 cup chopped pecans<br />
<br />
Cream sugar and shortening until fluffy. Add vanilla, eggs and pumpkin. Sift dry ingredients together and add to the mixture. Stir in chocolate chips and nuts. Pour into greased and lightly floured 9x5x3" loaf pan. Bake at 350* for about 75 minutes. Makes one large loaf. <br />
<br />
NOTE: I'd check the bread after baking for about 1 hour--my mom's notes are sort of unclear on the baking time.<br />
</div>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-49449361198823372772011-01-29T15:27:00.000-08:002011-01-29T15:27:15.057-08:00my mom's granola<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Carolyn's Granola<br />
<br />
4 cups oatmeal (quick oats)<br />
2 cups coconut<br />
1 cup wheat germ or flax seeds or ground flax seeds<br />
1 tsp cinnamon<br />
1 cup nuts (almonds)<br />
1 cup honey<br />
1/2 cup butter or oil<br />
1/4 cup sesame seeds<br />
1 tsp vanilla<br />
<br />
optional: 1 cup craisins<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span> 1 cup chopped pecans<br />
<br />
Heat honey and butter together in saucepan. Mix dry ingredients together, then add vanilla to heated liquid mixture. Pour liquid over dry mix and stir. Bake on cookies sheet for 20 minutes at 325 degrees.<br />
<br />
I imagine you could decrease the amount of oil/butter by half or so. <br />
<br />
I have fond memories of waking up to the smell of this granola.<br />
</div>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-62326415672980096432010-11-09T06:44:00.000-08:002010-11-10T06:55:37.031-08:00spiced potatoes and peas (side dish)One of my favorite <em>favorite</em> Indian dishes is something called Aloo Gobi, a sort of dry curry dish with potatoes and cauliflower. Here's an <a href="http://vegetarian.about.com/od/maindishentreerecipes/r/easygobialoo.htm">example recipe</a> for it. I was really really wanting some Aloo Gobi, or at least wanting to chant the words <em>aloo gobi</em> over and over, so I came up with this very simple dish.<br />
<br />
<strong>spiced potatoes and peas</strong><br />
<br />
4 potatoes, baked, boiled, or microwaved and cut into chunks<br />
1 1/2 cups frozen peas<br />
3 tablespoons butter<br />
1-2 teaspoons curry powder or seasoning mix of your choice (Mrs. Dash, etc.)<br />
<br />
Melt butter in a skillet. Add curry or seasoning mix and stir for about 10 seconds. Add peas and cook for about 1 minute. Add potatoes and toss until coated. Serves 4.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-31814175046153932732010-11-05T15:52:00.000-07:002010-11-05T15:54:45.430-07:00pumpkin stuffed with everything good<span style="font-family: inherit;">I hope it's ok to pull an entire recipe off a website and repost it here... I'm afraid the link will soon disappear and I'd hate to not share this with you. It's from <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> and I heard her describe how to make it on NPR. It *sounded* amazing.</span><br />
<br />
<span style="font-family: inherit;">I remember eating "Dinner in a Pumpkin" as a child (and I've made it a few times since). Rice, ground beef, mushrooms, soy sauce, celery, cream of mushroom. I really like it. This recipe is more of a true stuffing sort of situation with bread. I can't wait to try it. Glad my kids are ok with exotic cheeses (they especially love Havarti).</span><br />
<br />
<div class="storytitle"><h1><div id="featuredCommentsMain131065704"><span style="font-family: inherit; font-size: small;">pumpkin stuffed with everything good</span></div></h1></div><div class="storylocation" id="storytext"><div class="dateblock"><span style="font-family: inherit;"></span></div><em><span style="font-family: inherit;">Makes 2 very generous servings</span></em><br />
<span style="font-family: inherit;">1 pumpkin, about 3 pounds</span><br />
<span style="font-family: inherit;">Salt and freshly ground pepper</span><br />
<span style="font-family: inherit;">1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks</span><br />
<span style="font-family: inherit;">1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks</span><br />
<span style="font-family: inherit;">2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped</span><br />
<span style="font-family: inherit;">4 strips bacon, cooked until crisp, drained, and chopped</span><br />
<span style="font-family: inherit;">About 1/4 cup snipped fresh chives or sliced scallions</span><br />
<span style="font-family: inherit;">1 tablespoon minced fresh thyme</span><br />
<span style="font-family: inherit;">About 1/3 cup heavy cream</span><br />
<span style="font-family: inherit;">Pinch of freshly grated nutmeg</span><br />
<span style="font-family: inherit;">Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.</span><br />
<span style="font-family: inherit;">Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)</span><br />
<span style="font-family: inherit;">Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.</span><br />
<span style="font-family: inherit;">When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.</span><br />
<strong><span style="font-family: inherit;">Serving </span></strong><br />
<span style="font-family: inherit;">You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.</span><br />
<strong><span style="font-family: inherit;">Storing</span></strong><br />
<span style="font-family: inherit;">It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.</span><br />
<strong><span style="font-family: inherit;">Greenspan's Stuffing Ideas</span></strong><br />
<span style="font-family: inherit;">There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.</span></div>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-36214422660210744312010-11-04T10:38:00.001-07:002010-11-04T10:39:19.503-07:00slice and bake sugar cookiesI'm a huge fan of sugar cookies but I absolutely hate the mess of cutting them out with cookie cutters. (My kitchen is a mess as it is because of an ongoing priming and painting project.)<br />
Anyway, hooray for holidays that involve oblong or circular shaped items (Easter eggs, pumpkins, ornaments, etc.) because I'm all about slice and bake these days. Don't substitute for the orange juice; it adds an amazing taste.<br />
<span style="font-weight: bold;"><br />
slice and bake sugar cookies</span><br />
<span style="font-weight: bold;"></span><br />
1 cup butter<br />
1 cup sugar<br />
1 egg<br />
1 tsp baking powder<br />
2 tablespoons orange juice<br />
1 tsp vanilla<br />
2 1/2 cups flour<br />
<br />
Mix first six ingredients with electric mixer until fluffy. Gradually stir flour in by hand until well mixed. Put about 1 cup of dough onto a largeish piece of plastic wrap; form a log and wrap plastic wrap around it. Flatten slightly so when you cut slices later, the slices will be oval. Chill 2-3 hours until firm.<br />
<br />
When you are ready to bake, preheat oven to 400, slice 1/4 - 1/2" slices of dough and place on an ungreased baking sheet. Pinch off bits of dough from your log to make the stems at the top of the pumpkins. Bake 6-10 minutes or until the edges of the cookies begin to brown. Cool on wire racks.<br />
<br />
<span style="font-weight: bold;">Glaze</span><br />
2 cups powdered sugar<br />
4 tsp light corn syrup<br />
4 tsp milk<br />
food coloring (opt)<br />
<br />
Mix thoroughly and spread over cookies as a base for decorating. It will dry shiny and firm.<br />
<br />
<span style="font-weight: bold;">Buttercream Icing</span><br />
3 cups powdered sugar<br />
1/3 cup butter<br />
1-2 tablespoons milk<br />
1 tsp vanilla<br />
food coloring<br />
<br />
Combine completely.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-40462505660385699942010-11-04T10:37:00.000-07:002010-11-04T10:41:47.827-07:00chicken tikka masala<div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">A recipe from my beautiful and fancy sister, Camus.</span></div><div style="font-family: arial; margin: 0in 0in 0pt;"></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;"><strong>chicken tikka m<span class="nfakPe">asala</span></strong></span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;"><span class="nfakPe"><br />
*note: </span></span><span style="font-size: 100%;">I usually add some frozen cauliflower and peas to the sauce with the half and half, and I also grill or broil the chicken before cutting it up rather than after.</span><br />
<div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;"></span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><br />
<span style="font-size: 100%;">Marinade </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 cup plain yogurt </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 tablespoons lemon juice </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 teaspoons ground cumin </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 teaspoons ground red pepper </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 teaspoons fresh ground black pepper </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 teaspoon cinnamon </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 teaspoon salt </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 piece gingerroot, minced (1/2-inch long) </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1-2 boneless skinless chicken breasts, cut into 1 inch cubes </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;"></span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Sauce </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 tablespoon unsalted butter </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 cloves garlic, minced </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 jalapeno chile, minced </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">2 teaspoons ground coriander </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 teaspoon ground cumin </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 teaspoon paprika </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 teaspoon garam <span class="nfakPe">masala</span> </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1/2 teaspoon salt </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 (8 ounce) can tomato sauce </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1 cup whipping cream OR fat-free half and half OR fat-free evaporated milk</span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">1/4 cup chopped fresh cilantro</span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;"></span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour. </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside. </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute. </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Stir in coriander, cumin, paprika, garam <span class="nfakPe">masala</span> and salt. </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes. </span><br />
</div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Meanwhile, heat grill to medium-high (or heat broiler). </span><span style="font-size: 100%;">Remove chicken from refrigerator. </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Thread chicken onto skewers; discard marinade. </span><span style="font-size: 100%;">Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes. </span><span style="font-size: 100%;">Remove chicken from skewers; add to sauce. </span></div><div style="font-family: arial; margin: 0in 0in 0pt;"><span style="font-size: 100%;">Simmer 5 minutes. </span><span style="font-size: 100%;">Serve with basmati rice, naan or pita bread.</span></div></div>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-72802302371804407232010-11-04T10:31:00.000-07:002010-11-04T10:31:48.215-07:00crock pot red beans and riceIn my Former, Warmer Life I had neighborhood friends over every Thursday for dinner. Once I made red beans and rice, and I wasn't sure if the kids would eat it... but they did! Lots of it! (And tons of crusty bread and then like 3 pieces of pound cake EACH. They were all starving, apparently.) Here's the recipe I used. It's from Scouting Magazine, not a place I normally find recipes. I think it's a keeper. Low fat, high fiber, tasty herbs.<br />
<br />
<strong>crock pot red beans and rice</strong><br />
<br />
1 lb dried red or kidney beans (don't use canned)<br />
2 T oil (I omitted this and used a nonstick pan)<br />
1/2 lb spicy smoked sausage<br />
1 medium onion, chopped<br />
1 green bell pepper, chopped<br />
2 stalked celery, chopped<br />
4 cloves garlic, minced<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
1/4 tsp oregano<br />
1 tsp dried thyme<br />
2 bay leaves<br />
1/2 tsp cayenne pepper<br />
6 cups water or low-salt chicken broth<br />
4 cups cooked rice<br />
<br />
To soak beans, rinse well. Place in a bowl, and add enough water to cover by at least 2 inches. Let sit 8 hours or overnight. Drain before using.<br />
Heat oil in large skillet over medium heat. Saute sausage until slightly browned, about 3 min. Remove and set aside.<br />
Add onion, bell pepper, and celery to the skillet and cook until softened and fragrant, about 3 min. Add garlic and cook for 1 min.<br />
Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 min. Add reserved sausage and beans and stir to combine.<br />
Pour sausage/bean mixture into a 5-6 quart slow cooker (water should cover beans by at least 1/2 inch; more if you like a soupier meal).<br />
Cover and cook on high for <strong>2 hours</strong>; then on low for <strong>6 hours</strong>. Remove bay leaves before serving over cooked rice.<br />
Serves 8.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-35414601673257980352010-11-04T10:27:00.001-07:002010-11-04T10:27:34.400-07:00kale saladKale: not an immediately appealing vegetable, right? Won't ever compete with eggplant or even cucumber. It looks like it might get stuck in your cheek like a fish hook. I'm here to ask you to give kale a chance. My fancy beautiful attorney sister made a kale salad that changed my life. In the spirit of hope and change I share it with you.<br />
<br />
1/2 a head/large bunch of kale<br />
1/2 - 3/4 cup of freshly grated parmesan or pecorino cheese<br />
olive oil<br />
fresh lemon (about half of a lemon's worth)<br />
freshly ground pepper<br />
salt<br />
<br />
Toss. Eat. Enjoy the antioxidants.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-10495013272910668122010-11-04T10:25:00.000-07:002010-11-04T10:25:40.031-07:00ruth's chris chop salad<span style="font-weight: bold;">ruth's chris chop salad</span><br />
<br />
The chopped salad is a mix of julienned iceberg lettuce (I used romaine), spinach (I substituted kale), radicchio, tossed with red onion (I skipped the onion), mushrooms, green olives, bacon, hard-cooked eggs, hearts of palm, croutons, blue cheese and lemon basil dressing ... topped off with cherry tomatoes and crispy fried onions (these are key). Oh, and everything is chopped to a somewhat uniform size.<br />
<br />
Below is the lemon basil dressing. It was really tart; probably should have added some sugar. I substituted Marie's Blue Cheese Vinaigrette (a favorite at our house).<br />
<br />
lemon basil dressing<br />
<br />
2 tablespoons Pommery or Dijon mustard<br />
freshly squeezed juice of 1 lemon<br />
6 tablespoons extra virgin olive oil<br />
4 basil leaves, very thinly sliced<br />
coarse salt, to taste<br />
freshly ground pepper, to tastebeckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-82985553690397976882010-11-04T10:24:00.000-07:002010-11-04T10:24:02.423-07:00cilantro riceThis is <a href="http://www.theroundtuit.blogspot.com/">pianogal</a>'s recipe, tweaked slightly.<br />
<br />
<span style="font-weight: bold;">cilantro rice</span> <br />
<br />
1 cup fresh cilantro (go ahead, leave the stems on, no one will ever know)<br />
2 garlic cloves<br />
1 fresh jalapeno chile, stemmed, or ½ can green chilies<br />
2 ½ cups vegetable or chicken broth<br />
1 carrot, cut into chunks<br />
<br />
2 tsp olive oil<br />
1 ½ cups long-grain white rice<br />
1 tsp onion powder<br />
½ tsp ground cumin<br />
salt<br />
<br />
In a blender, whirl cilantro, garlic, chile, carrot, and broth until smooth. In a 3-4 quart pan over medium heat, stir oil, rice, onion powder and cumin until rice is a pale golden color, 5-8 minutes. Stir in cilantro/broth mixture. Cover, bring to a boil over high heat, then reduce and simmer until liquid is absorbed, about 18 minutes. If desired, season to taste with salt.<br />
Serves 5-6.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-76143245311451658002010-11-04T10:20:00.000-07:002010-11-04T10:20:00.984-07:00pumpkin wafflespumpkin waffles <br />
<br />
2 1/3 cups Original Bisquick mix<br />
1 1/2 cups milk<br />
1/2 cup canned pumpkin (not pumpkin pie mix)<br />
1/4 cup vegetable oil<br />
2 tablespoons packed brown sugar<br />
1 teaspoon pumpkin pie spice*<br />
2 eggs<br />
1/4 cup chopped pecans<br />
Powdered sugar, if desired <br />
<br />
Combine everything with a whisk. Heat up your waffle iron. Make waffles like you always do. Why am I typing instructions? You know how to cook waffles.<br />
<br />
If you don't happen to have pumpkin pie spice in your pantry in the middle of March, here's how to make it:<br />
<br />
*pumpkin pie spice<br />
<br />
1. Measure 1/2 teaspoon of cinnamon into a small bowl or cup.<br />
2. Add 1/4 teaspoon of ground ginger.<br />
3. Add 1/8 teaspoon of ground allspice or ground cloves.<br />
4. Add 1/8 teaspoon of ground nutmeg.<br />
5. Stir to blend.<br />
6. Makes 1 teaspoon of pumpkin pie spice.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-44139095946744366722010-11-04T10:16:00.001-07:002010-11-04T10:16:25.869-07:00chipotle nachoschipotle nachos<br />
<br />
This serves one but is infinitely scalable.<br />
<br />
1 cup cooked pinto beans<br />
1/2 of a chipotle chile (from a can, the kind "canned in adobo sauce")<br />
3 T grated cheese (any kind will do--maybe not romano or whatever)<br />
<br />
1/2 of one tomato, diced<br />
splash of balsamic vinegar<br />
<br />
Microwave the first 3 ingredients. Stir in the last 2 ingredients. Eat with chips. Think about sunny places where food like this is widely available.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-63371089834897126982010-11-03T17:28:00.001-07:002010-11-04T10:28:37.071-07:00carolyn's salsa<strong>carolyn's salsa </strong><br />
<br />
<em>1 Gallon Recipe</em><br />
4 28 oz. Cans of whole peeled tomatoes<br />
3/8 pound yellow chilies, seeds and stems removed<br />
3 large jalapenos, seeds and stems removed<br />
1 medium yellow onion, diced<br />
3 cloves of garlic, peeled and minced<br />
1/8 cup cilantro<br />
1 Tablespoon salt<br />
1 Tablespoon oregano<br />
1 Tablespoon ground cumin<br />
<br />
Put one can of tomatoes at a time in food processor or blender, blend 2-3 seconds. Pout into a big bowl. Repeat until all tomatoes are crushed.<br />
Process chilies, jalapenos, onions, and garlic in food processor until chopped. Pour into tomatoes.<br />
Process cilantro for 5 seconds. Add to mixture.<br />
Add salt, oregano, and cumin. Stir together. Chill and serve.<br />
<br />
<em>2 gallon quantities</em><br />
8 28 oz. cans of whole peeled tomatoes (or 1 10 pound can)<br />
¾ lb. Yellow chilies, seeds and stems removed<br />
6 large Jalapenos, seeds and stems removed<br />
2 medium yellow onions, diced<br />
6 cloves garlic, peeled and minced<br />
¼ cup cilantro<br />
2 Tablespoons salt<br />
2 Tablespoons oregano<br />
2 Tablespoons ground cuminbeckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-51556492680437702882010-11-03T17:27:00.000-07:002010-11-03T17:27:09.152-07:00make-ahead cajun rice (made in the rice cooker)make-ahead cajun rice (made in the rice cooker) <br />
<br />
I like this recipe because you can do the chopping and sauteing before church (or any 2-3 hour commitment) and it cooks while you're out. Plus it's full of vegetables. Yum.<br />
<br />
1. Saute in a pan or cook in the microwave:<br />
<br />
1/4 lb polska kielbasa or sausage of your choice, sliced<br />
<br />
After the sausage is cooked, cover and refrigerate.<br />
<br />
2. Saute in a pan until crisp-tender:<br />
<br />
2-3 celery stalks, chopped<br />
1/2 green bell pepper, chopped<br />
2 carrots, scraped and chopped<br />
2 T olive oil<br />
<br />
3. Combine the vegetables with the following ingredients in the rice cooker and set it to cook at the time you desire.<br />
<br />
1 1/2 cups vegetable juice (V-8)<br />
1 1/2 cups chicken broth<br />
1 1/2 cups uncooked rice<br />
1 tsp dried onion <br />
1 tsp thyme<br />
1/4 tsp garlic powder<br />
1/4 tsp black pepper<br />
1/4 tsp Tabasco (optional)<br />
1 bay leaf<br />
<br />
4. When you return home, reheat the sausage and combine the cooked rice/vegetable mixture.<br />
<br />
Serves 4-5.beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-18275623270096738022010-11-03T17:25:00.000-07:002010-11-03T17:25:23.509-07:00any cheese alfredo-ish sauce<span style="font-family: Arial, Helvetica, sans-serif;"><strong>any cheese alfredo-ish sauce<br />
</strong>4 oz light cream cheese, cubed<br />
1 cup milk<br />
1/3 cup grated parmesan or romano cheese OR havarti/gruyere/other cheese, cubed<br />
3 T butter<br />
1/2 teaspoon garlic powder<br />
<br />
Cook all ingredients in a saucepan on medium-low until cheeses have completely melted. Stir occasionally with a whisk.<br />
<br />
I usually toss this sauce with 3/4 lb whole wheat rotini/penne and broccoli or zucchini. Top with more shredded cheese and freshly ground black pepper. </span>beckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0tag:blogger.com,1999:blog-4655236682140504385.post-8916625574307533592010-11-03T17:06:00.000-07:002010-11-03T17:09:51.464-07:00broccoli and cheese soupI made this recipe tonight for my kids. One of them LOVED it, the other ate his serving with a little prodding. It is adapted from a recipe in <em>Cooking Light: the Essential Dinner Tonight Cookbook.</em> I served it with <a href="http://www.bettycrocker.com/recipes/cheese-garlic-biscuits/afa7e3c4-f295-4384-9524-688e338f08d8">Cheese-Garlic Biscuits</a>. <br />
<br />
<br />
<strong>broccoli and cheese soup</strong><br />
<br />
1 tablespoon olive oil<br />
1 cup roughly chopped onion<br />
2 garlic cloves, minced<br />
3 cups chicken or vegetable broth<br />
16 oz frozen broccoli<br />
<br />
2 1/2 cups milk<br />
1/6 cup (scant 1/4 cup) cornstarch OR 1/3 cup flour<br />
1/4 teaspoon black pepper<br />
8 oz processed American cheese, cubed (I used 10 slices of wrapped American cheese)<br />
<br />
Heat olive oil in soup pot over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 6 minutes or until broccoli is no longer frozen.<br />
<br />
Pour broccoli mixture into a blender or food processor and blend/process for about 15 seconds. Return to soup pot.<br />
<br />
In a medium mixing bowl combine milk and cornstarch (or flour) with a whisk. Add milk mixture to broccoli mixture. Cook 5 minutes, stirring constantly, until soup is slightly thick. Stir in pepper. Reduce heat to low; add cheese and stir until it melts.<br />
<br />
Yield: 9 cupsbeckmarshhttp://www.blogger.com/profile/08331456848435265001noreply@blogger.com0