tag:blogger.com,1999:blog-38755494320225535922024-03-20T20:23:08.619-06:00MORE TIME AT THE TABLEThe world is a crazy place. Cook for someone soon. Light the candles. Breathe. Everyone's fed.Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.comBlogger336125tag:blogger.com,1999:blog-3875549432022553592.post-87180842810231789562014-02-12T04:49:00.001-07:002014-02-12T04:49:06.571-07:00This Blog has Moved!<div class="separator" style="clear: both; text-align: center;">
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I'VE MOVED!<br />
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Do please follow my blog at its new address:<br />
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<a href="http://moretimeatthetable.com/">moretimeatthetable.com</a><br />
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Sing a new song, AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com4tag:blogger.com,1999:blog-3875549432022553592.post-4646575485473914292014-02-02T07:11:00.001-07:002014-02-02T07:11:27.898-07:00Baked Chili on Tortilla Chips for the Broncos to Win the Super Bowl<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/03/10db9-img_3380.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/03/10db9-img_3380.jpg" style="color: #990000; text-decoration: none;"><img alt="" border="0" class="aligncenter" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/03/10db9-img_3380.jpg?w=300" data-mce-style="border: 0;" height="240" src="http://moretimeatthetable.files.wordpress.com/2013/03/10db9-img_3380.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border: 0px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin-bottom: 1.625em; margin-left: auto; margin-right: auto; max-width: 100%; padding: 3px; position: relative;" width="320" /></a></div>
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<em><span data-mce-style="color: #0000ff;" style="color: blue;"><strong>A replay of a favorite post,<span data-mce-style="color: #ff6600;" style="color: #ff6600;"> CHILI FRITO,</span> for Super Bowl Sunday. <span data-mce-style="color: #ff6600;" style="color: #ff6600;">If you'd like</span> the real-deal <span data-mce-style="color: #ff6600;" style="color: #ff6600;">Chili Frito</span>, substitute Fritos for the <span data-mce-style="color: #ff6600;" style="color: #ff6600;">tortilla chips.</span></strong></span></em></div>
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<em><span data-mce-style="color: #0000ff;" style="color: blue;"><strong> <span data-mce-style="color: #ff6600;" style="color: #ff6600;">GO</span> BRONCOS!!!!</strong></span></em></div>
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<span data-mce-style="color: #0000ff;" style="color: blue;"><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><strong>When Dave and I were in college</strong>, the cafeterias did their best to serve food that was wholesome and healthy (a salad bar appeared at student request), but that also made a teenager's heart sing rather than sink. As I spent a couple of years there cracking eggs--this is true--I know better than some. Saturday nights were "steak nights," and you seldom missed that meal, even if you had eaten all day long that day or were out at the lake at a kegger. It was there I first heard the words</span><i data-mce-style="line-height: 1.625;" style="line-height: 1.625;"> London Broil</i><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> or realized steaks could have sauces. In the house where I grew up, good steak didn't need sauce; it simply wasn't done. (Groan.) You wouldn't ruin a gorgeous piece of midwest beef like that. Looking back, of course the cafeteria steaks probably </span><i data-mce-style="line-height: 1.625;" style="line-height: 1.625;">needed</i><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> sauce. The rarely-seen (ha) summer ribeye at home</span><i data-mce-style="line-height: 1.625;" style="line-height: 1.625;"> </i><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">was fine with only a bit of garlic salt with pepper and a nice big crunchy salad right out of my Dad's garden. Mayonnaise was the dressing of choice.</span></span></div>
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<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;"><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/03/d038c-wiulincolnhall.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/03/d038c-wiulincolnhall.jpg" style="color: #990000; text-decoration: none;"><img alt="" border="0" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/03/d038c-wiulincolnhall.jpg" src="http://moretimeatthetable.files.wordpress.com/2013/03/d038c-wiulincolnhall.jpg" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; height: auto; max-width: 100%; padding: 3px; position: relative;" /></a></td></tr>
<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;">This is Lincoln Hall. I lived in Washington, it's nearby exact twin.</td></tr>
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<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;"><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/03/8496c-wiulincolndormroom.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/03/8496c-wiulincolndormroom.jpg" style="color: #990000; text-decoration: none;"><img alt="" border="0" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/03/8496c-wiulincolndormroom.jpg?w=300" height="240" src="http://moretimeatthetable.files.wordpress.com/2013/03/8496c-wiulincolndormroom.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; height: auto; max-width: 100%; padding: 3px; position: relative;" width="320" /></a></td></tr>
<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;">Current dorm room--exactly the same as mine in 1971. Some things don't change. The site does say the rooms were renovated in the '90s. Hm.</td></tr>
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<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><strong>I don't remember a lot of the meals</strong> I ate at the cafeteria, though I can see the room clearly if I close my eyes. I do know for a fact we had real scrambled eggs because any eggs with broken yolks went in the scrambled egg vat. But one meal that has stood out in my mind all these years was something called "Chili Frito." In 1971, Chili Frito wasn't a familiar concept on the western Illinois border near Keokuk, Iowa. Chili, yes. Fritos, of course. But Chili Frito? Well, today you know immediately what it was: a bowl of Fritos topped with chili and maybe cheese. You probably call it "Frito Pie." We loved it. If there was Chili Frito for dinner, we were cheering in the halls of the dorms and we made it to dinner almost as if it were steak night.</span></div>
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What's for dinner tonight? Anybody see? ... "CHILI FRITO!" "Oh, my God." (We spelled it out back then.)</div>
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<span data-mce-style="color: #0000ff;" style="color: blue;"><strong>The precursor to the ubiquitous plate of nachos</strong> (that we'd never heard of), it was luscious--crunchy, tomatoey, full of chili powder and loaded with cheese. Remember, we had just gotten our first Jack In The Box tacos--our first-- in the south-western Chicago suburbs around 1970. Chili Frito was IT.</span></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/03/6b25a-img_3378.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/03/6b25a-img_3378.jpg" style="color: #990000; text-decoration: none;"><img alt="" border="0" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/03/6b25a-img_3378.jpg?w=300" height="300" src="http://moretimeatthetable.files.wordpress.com/2013/03/6b25a-img_3378.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; height: auto; max-width: 100%; padding: 3px; position: relative;" width="400" /></a></div>
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<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><strong>Over the years,</strong> I occasionally would throw some leftover chili on top of Fritos for my kids with a smile of remembrance, but only when the chili pot was almost empty or there was no time to cook something else. I never made Chili Frito from scratch that I can think of, though I remembered it fondly. In the intervening years, I had chili with spaghetti in it at friends' houses or Chili Mac at Dave's folks'. I lived in places in Europe where was no chili at all and I spent four years in San Antonio where if you knew beans about chili, you knew there<i> were no</i> beans in chili. As you might remember from other posts.</span></div>
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<span data-mce-style="color: #0000ff;" style="color: blue;"><strong>Last night, though, I had Chili Frito on my heart.</strong> I had no idea what was for dinner, but it was dinner time. The weather (another snow storm) had been awful; I didn't even want to go to the garage to get something from the freezer.<i> </i>I knew I had ground turkey and bison in my kitchen freezer that needed cooking and that a bag of soon-to-be-stale tortilla chips (XOCHITL) was sitting looking forlorn on the floor of the basement pantry. In the frig was a bag of already-grated cheddar leftover from a soup tasting. And within about forty minutes, we were watching <a data-mce-href="http://youtu.be/O19k-YtwXTg" href="http://youtu.be/O19k-YtwXTg" style="color: #990000; text-decoration: none;"><span data-mce-style="color: #0000ff;" style="color: blue;"><i>The Big Chill </i></span></a>(which Dave had somehow never seen) and eating Chili Chips. Without Fritos, I had to rename the dish. It was all the same; we adored them and were happy as clams eating a nearly junk-food dinner. Funny how food and movies kinda match sometimes. Or that comfort food is sometimes not from your mom's kitchen, but from the college cafeteria. I sang through the whole movie and I'm still mad they cut Kevin Costner out; he was the corpse in the casket. (On the DVD version, are there out takes with him in it????) Here's how to make updated Chili Frito right before you put on <i>THE BIG CHILL</i>:</span></div>
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<b>FIRST: Make <i>nearly instant chili or bring a couple quarts home from Wendy's, I guess</i></b></h2>
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In a 6-quart stockpot or Dutch oven, cook until softened over medium heat a <b><i>chopped, large onion and a chopped red or green bell pepper in a tablespoon of olive oil flavored with a pinch of crushed red pepper, a tablespoon of chili powder, and a few grinds of black pepper.</i></b><b> </b><b> </b>Stir in <i><b>a pound each of ground bison and turkey, as well as 2 minced garlic cloves. Add 2 teaspoons ground cumin, another tablespoon chili powder, and a teaspoon of ground black pepper. </b></i>Cook, stirring, until meat is browned and nearly done.</div>
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Pour in <b><i>a 28-ounce can of chopped tomatoes, a 6-ounce can of tomato paste, a cup each of red wine and water. Stir in 2 tablespoons each Dijon-style mustard and lemon juice, as well as 2 teaspoons dried dill weed and a teaspoon each of granulated sugar and kosher salt. </i></b>Stir and bring to a boil. Let cook five minutes or so and pour in <b><i>two cans of drained beans such as pintos, black beans, or kidney beans. </i></b>Let cook 10-15 minutes, stirring occasionally.</div>
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<b><i>Stir in 1/4 cup chopped Kalamata olives (optional.) </i></b>Taste and adjust seasonings. Add more chili powder or shake in hot sauce if needed.</div>
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<li><b>Meanwhile, preheat oven to 350 degrees Fahrenheit and fill a 9-inch x 13-inch rectangular casserole with tortilla chips (8 ounces or so)</b></li>
<li><b>Ladle chili generously over all the chips (about six cups) and top with about a cup of grated cheddar cheese.</b></li>
<li><b>Bake for about 15 minutes or until cheese is melted to your liking. </b><b>Serve hot, of course, with milk, which is how we ate it in college. Ok, beer, though I only drank beer once in college. That was enough, you see.</b></li>
<li><b>6 servings</b></li>
<li><b>Dear God, I promise we'll have grilled white fish the next three days. But there is still chili left for lunch. Love, Alyce</b></li>
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<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;">Two-Dog Kitchen</td></tr>
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Go away, winter; you're bothering me.<br />... ... ... ...</div>
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THIS WEEK ON DINNER PLACE:</h2>
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<a data-mce-href="http://dinnerplace.blogspot.com/2013/03/frosted-brownies-for-you.html" href="http://dinnerplace.blogspot.com/2013/03/frosted-brownies-for-you.html" style="color: #990000; text-decoration: none;">FROSTED BROWNIES JUST FOR YOU-A SMALL PAN</a></h3>
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<i><b>LINCOLN HALL AND DORM ROOM PHOTOS - COURTESY WESTERN ILLINOIS UNIVERSITY</b></i></div>
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<i><b><span style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;">A NOTE TO READERS: This blog has moved to WordPress and is now published at http://www.moretimeatthetable.com. Please update your links and favorites! I'll publish on both sites for a while, but not for long!! Thanks for following me to the new site.</span></span></b></i></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-22584123553999393792014-01-27T08:32:00.000-07:002014-01-27T08:35:55.630-07:00Tortellini and Shredded Beef in Broth with Vegetables<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
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<span data-mce-style="color: #666699;"><strong><span style="color: blue;">Note to readers: </span><span style="color: #0c343d;"> </span><span style="color: #134f5c;">This blog is now published on WordPress: <a href="http://www.moretimeatthetable.com/">www.moretimeatthetable.com</a>. </span></strong></span><span style="color: #134f5c;"><span data-mce-style="color: #666699;" style="font-family: Verdana, Arial, Helvetica, sans-serif;"><strong>I'll publish at both sites for a while, but not for too long! Please change your links and favorites and follow me to the new site! Thanks to my smart </strong></span><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><b>daughter, Emily Suzanne Morgan, for managing the migration. Follow Emily @ <a href="http://www.fightthebees.com/">www.fightthebees.com</a></b></span></span></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>The famous Italian dish</strong></span>, <em>Tortellini en </em><i>brodo, </i>is a beautiful, well-known holiday pasta and broth soup upon which my simplified, shredded-beef American version is based. I truly didn't have this dish in mind, I just happened to have a pot roast, a bunch of tortellini, and a desire for something besides the things I usually make with pot roast on a cold snowy day: pot roast and vegetables, beef-vegetable soup, beef-barley soup, beef burgundy, and so on. If you'd like to make the real <em>Tortellini en </em><i>brodo, </i>visit a blog that has the directions in English; many are in Italian! <a data-mce-href="http://stefangourmet.com/2013/01/01/tortellini-in-brodo/" href="http://stefangourmet.com/2013/01/01/tortellini-in-brodo/" style="color: #990000; text-decoration: none;">Here's a good home-made blogger's version </a> (Stefan's Gourmet Blog) that is totally from scratch, including the meat filling for the tortellini, and looks luscious. If you'd rather have a little video action and a Mario Batali recipe,<a data-mce-href="http://abcnews.go.com/GMA/recipe/mario-batalis-classic-tortellini-brodo-15139131" href="http://abcnews.go.com/GMA/recipe/mario-batalis-classic-tortellini-brodo-15139131" style="color: #990000; text-decoration: none;"> here's that link.</a> The simplest <a data-mce-href="http://www.rachaelrayshow.com/recipe/15559_Tortellini_in_Brodo/index.html" href="http://www.rachaelrayshow.com/recipe/15559_Tortellini_in_Brodo/index.html" style="color: #990000; text-decoration: none;">shortcut recipe is here.</a> <em>In other words, you're not cooking meat for broth, bones for stock, or making homemade pasta and filling in <strong>my</strong> soup, but you are cooking a pot roast! And while my ingredients' list isn't short, the method is simple and gives you time for other things. </em></div>
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<a name='more'></a>Because while writing the recipe, I realized it sounds long and ponderous, you can read -- and cook from, if you like -- the basic method, or the short version:<br />
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<strong><span data-mce-style="color: #666699;" style="color: #666699;">Brown a well-seasoned pot roast with</span></strong> carrots, onions, garlic, celery, and fennel and cook until tender -- 2 - 2 1/2 hours -- in wine, tomatoes, and broth (a little more than 3 quarts liquid) with bay leaf, dried oregano, and basil. Shred the beef, chop or puree the cooked vegetables, and cook the pasta and peas in the broth while you do that. Stir it all together, add a small handful of fresh basil and garnish in bowls with parsley and Parmesan cheese.</div>
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<span data-mce-style="color: #666699;" style="color: #666699;">While the beef cooks</span>, a couple of hours, you have time to work on a project, read a good book, watch a movie, or have coffee with a friend. If you'd like to cook this in the slow cooker, I think you would have some success, though I haven't tried it. <a data-mce-href="http://www.mccormick.com/Recipes/Soups-Stews/Slow-Cookers-Chicken-Tortellini-Soup" href="http://www.mccormick.com/Recipes/Soups-Stews/Slow-Cookers-Chicken-Tortellini-Soup" style="color: #990000; text-decoration: none;">A link for similar recipe made in a slow cooker (tortellini is added the last twenty minutes) is here.</a> Buon appetite!<img alt="" class="mce-wp-more mceItemNoResize" data-mce-src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background-image: url(http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/themes/advanced/skins/wp_theme/img/mce-more.png); background-position: 100% 0%; background-repeat: no-repeat no-repeat; background-size: 52px 11px; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: block; height: 12px; margin: 1.2em auto 0px; max-width: 100%; padding: 3px; position: relative; width: 529px;" title="More..." /></div>
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<strong>Try this:</strong></div>
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<strong><span data-mce-style="color: #783f04; font-size: x-large;" style="color: #783f04; font-size: large;">tortellini and shredded beef in broth with vegetables</span></strong></div>
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<strong data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><em data-mce-style="color: #800000; font-weight: inherit; line-height: 1.625;" style="color: maroon; font-weight: inherit; line-height: 1.625;">tortellini in brodo con carne di manzo tagliuzzato e verdura</em></strong></div>
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<li>2 tablespoons olive oil</li>
<li>3-4 pound beef chuck roast (let the beef sit out a half hour or so to warm up a bit)</li>
<li>Kosher salt, fresh ground pepper, crushed red pepper</li>
<li>3 carrots, trimmed, but whole</li>
<li>1 large onion, quartered</li>
<li>3 cloves garlic, minced</li>
<li>4 stalks celery, cut in half</li>
<li>1 fennel bulb, cored, and sliced, optional</li>
<li>1 cup white wine</li>
<li>15-ounce can chopped tomatoes</li>
<li>4 cups water</li>
<li>1 quart beef stock</li>
<li>1 quart chicken stock</li>
<li>2 bay leaves</li>
<li>1 teaspoon each: dried oregano and basil</li>
<li>6 sprigs each: fresh parsley and thyme, plus extra parsley for garnish (plus more parsley for garnish)</li>
<li>18 ounces fresh or frozen cheese tortellini</li>
<li>1/2 cup fresh or frozen green peas</li>
<li>1/4 cup julienne fresh basil</li>
<li>2-3 drops hot sauce, optional</li>
<li><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">Garnish</em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">: 1/2 cup grated Parmesan cheese</span></li>
<li><em>Garnish:</em> 1/4 cup finely minced fresh parsley</li>
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<li><strong>Add the olive oil to a 10-quart stockpot</strong> and heat over medium-high flame. Season the roast generously on both sides with kosher salt (1/2 teaspoon), fresh ground pepper (1/4 teaspoon), and a pinch (1/8 teaspoon) crushed red pepper. Place in the pot with the carrots, onions, garlic, celery, and fennel if you're using it. Brown the roast well -- 10 minutes or so --on each side. <em>(If you'd like, you can instead brown the roast first, then add the vegetables, cooking another 5 minutes before adding liquids. I like cooking vegetables with the meat.)</em></li>
<li><strong>Pour in wine and let cook down f</strong>or 3 or 4 minutes, stirring up the bottom of the pot. Pour in tomatoes, water, both stocks and add bay leaves, oregano and basil. Stir. Tie together the parsley and thyme with kitchen string (bouquet garni) and lay on top of everything.</li>
<li><strong>Bring to a boil, lower heat to a healthy simmer,</strong> cover, and let cook until meat is very, very tender, about two - two and a half hours.</li>
<li><strong>Remove and discard the bouquet garni and the bay leaves. </strong> Remove the beef to a cutting board and let cool briefly. Using a large slotted spoon or spatula, remove the large pieces of vegetables and chop by hand or puree in the food processor. Set aside.</li>
<li><strong>In the meantime, bring the broth back to a boil</strong>, lower heat a bit, and taste. Adjust seasonings, if needed. Add the tortellini, cooking according to directions. Add the green peas for the last couple of minutes.</li>
<li><strong>Using two forks or your fingers, shred the beef,</strong> discarding any large pieces of fat or gristle. Return the shredded beef and the chopped or pureed vegetables back into the broth. Heat through, make sure the tortellini and the peas are as tender as you like, and stir in fresh basil and hot sauce, if using. Taste and adjust seasonings.</li>
<li><strong>Serve hot</strong> garnished with chopped parsley and grated Parmesan cheese. Pass the pepper mill at the table.</li>
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<span data-mce-style="color: #800000;" style="color: maroon;"><strong>Wine and Accompaniments:</strong></span> While you might think you'd like a robust red and a big loaf of bread with this meal, I don't think it calls for it. (Go for it if you're determined.) The meal is warming and filling, but also on the brothy and light side--lots of vegetable feel. I don't think it needs salad either, though some crunchy fresh vegetables might be an attractive contrast. A generous glass of a not-too-chilled, nicely-bodied white would be my choice for wine. Nothing grassy, citrusy, or too highly-acidic (skip the Sauvignon Blanc), look for a more well-rounded wine like a Chardonnay or White Burgundy, a Pinot Gris or Pinot Grigio, even a Viognier or an Albariño. Go to the wine shop, find someone to talk to, and giving the clerk your dollar limit--don't be shy--, choose something new!</div>
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Sing a new song; cook some tortellini and drink a wine you've never had before,</div>
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Alyce</div>
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<em><span data-mce-style="color: #3366ff;" style="color: #3366ff;">Disclaimer:</span> </em> I have no training in wine selection other than a long life of cooking, but am happy to just share what I'm drinking or might like with the food I cook. If you'd like some expert food and wine advice, I'm partial to Andrea Immer Robinson's books or you might splurge on THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg.</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-54389216151334776012014-01-23T21:20:00.003-07:002014-01-23T21:20:31.840-07:00Baby Kale and Kluski Noodles with Chicken<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
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<i style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"><b><span style="color: #351c75;">Note to Readers: </span></b><span style="color: #0b5394;"> This blog has moved to WordPress and is now published at </span></i><i><a href="http://moretimeatthetable.com/" style="color: #0b5394; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">moretimeatthetable.com</a><span style="color: #0b5394; font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;">. Please change your links and favorites and follow me at the new site! I'll post in both places for a while, but not for long! Many thanks to my smart daughter, Emily, for managing the migration. Follow Emily on <a href="http://fightthebees.com/">fightthebees.com</a>.</span></span></i></div>
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<span style="font-size: large;">When you google </span><em><span style="font-size: large;">Chicken and Noodles,</span><span style="font-size: 12px;"> </span></em><span style="font-size: 12px;">there are over 23 million results. Anyone who cooks and isn't a vegetarian has probably made some variation on the Chicken and Noodles theme, such as this one from a couple of years ago on this very blog:</span></div>
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<tr><td style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dashed; border-bottom-width: 1px; border-left-color: rgb(187, 187, 187); border-left-style: dashed; border-left-width: 1px; border-right-color: rgb(187, 187, 187); border-right-style: dashed; border-right-width: 1px; border-top-color: rgb(204, 204, 204) !important; border-top-style: solid !important; border-top-width: 1px !important; cursor: text; font-size: 11px; margin: 8px; padding: 6px 24px;">How quickly can you say Chicken and Noodles?</td></tr>
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<a data-mce-href="http://moretimeatthetable.com/2011/03/25/chicken-and-noodles-fast-or-i-finally-got-my-snow-day/" href="http://moretimeatthetable.com/2011/03/25/chicken-and-noodles-fast-or-i-finally-got-my-snow-day/" style="color: #990000; text-decoration: none;">Chicken and Noodles FAST or How I Got my Snow Day</a> (click for recipe)</div>
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<span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit;"><span style="font-size: large; line-height: 1.625;">I will promise you </span><span style="line-height: 26px;">t</span><span style="font-size: 12px; line-height: 1.625;">hat not every pot of chicken and noodles is created equally, despite the therapeutic advantages of most of them. I could say more, but perhaps you yourself remember tasteless or greasy noodle messes you were forced to endure somewhere. </span></span><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-size: 12px; font-style: inherit; line-height: 1.625;">These deconstructed chicken and noodles -- as it were --aren't either of those things. Neither are they the typical chicken and noodles </span><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-size: 12px; font-style: inherit; line-height: 1.625;">all together in a big pot and ladled into deep bowls to warm you up or chase away a cold. (Though this might do both anyway.) This meal is perhaps simpler, but is definitely just as satisfying and has the added bonus of several cups of fresh baby kale. Is it faster than a pot of chicken and noodles? It's probably faster than most of them, but not as fast as my Chicken and Noodles Fast! (above)</span><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-size: 12px; font-style: inherit; line-height: 1.625;"><img alt="" class="mce-wp-more mceItemNoResize" data-mce-src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background-image: url(http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/themes/advanced/skins/wp_theme/img/mce-more.png); background-position: 100% 0%; background-repeat: no-repeat no-repeat; background-size: 52px 11px; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: block; height: 12px; margin: 1.2em auto 0px; max-width: 100%; padding: 3px; position: relative; width: 529px;" title="More..." /></span></div>
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<span style="font-size: large;"><span data-mce-style="color: #666699;">You begin<span style="color: #666699;"> </span></span><span style="color: #333333;">by bringing the water </span></span><span style="color: #333333; font-size: 12px;">to boil for the noodles, move on to start the chicken browning, return to the noodles and add the kale….and, well, you get the picture. By the time the chicken is done, so should be everything else, and dinner is ready. A drizzle of pan juices, a squeeze of lemon and you're eating.</span></div>
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<span style="font-size: large;"><span data-mce-style="color: #666699;">This is not some fancy meal;</span> </span><span style="color: #333333; font-size: 12px;">it's just dinner, but a pretty good one at that. It's something you throw together when you look in the fridge and wonder how the available elements are coming together to sustain you and those you love--or at least are feeding….which might be the same thing. The ingredients are definitely changeable: use green onions or add green peppers if you'd like. Try dried basil if you have no fresh herbs. Spinach if you have that instead of kale. Add some grated cheese; skip the lemon. And so on. Be your own cook, as it were.</span></div>
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<strong><span data-mce-style="color: #993300;" style="color: #993300;">Wine:</span> </strong>While rosé is typically summer fare, I like it with chicken. If you have a bottle on the rack or in the fridge that you somehow never used, bring it out for this. Otherwise, as a California Chardonnay fan, I'd probably choose that. If only red will do, bring out a lighter red like a California (not an Oregon) Pinot Noir or a <a data-mce-href="http://en.wikipedia.org/wiki/Beaujolais" href="http://en.wikipedia.org/wiki/Beaujolais" style="color: #990000; text-decoration: none;">Beaujolais.</a></div>
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<a data-mce-href="http://www.huffingtonpost.com/eatingwell/buying-chicken_b_1375953.html" href="http://www.huffingtonpost.com/eatingwell/buying-chicken_b_1375953.html" style="color: #990000; text-decoration: none;"><strong>Confused about what chicken to buy? Read this</strong>.</a></div>
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Try this:</address>
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<span data-mce-style="color: #333333;"><span style="font-size: small;">baby kale and kluski noodles with chicken </span><span style="font-size: 12px;"> serves 4</span></span></h1>
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Ingredients list at end.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4613.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4613.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4613" class="wp-image-4322 alignleft" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4613.jpg" height="222" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4613.jpg" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: left; height: auto; margin-bottom: 1.625em; margin-right: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="296" /></a></div>
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<em>Preheat oven to 350 degrees Fahrenheit and place rack in center.</em></div>
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<span data-mce-style="color: #666699;" style="color: #666699;">Fill 6-quart pot half-full of water</span><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> and season well with </span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">salt, pepper, and a few fresh sage leaves (or parsley)</em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">. Cover and bring to a boil; add </span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">1/2-pound Kluski* noodles</em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">. Let cook ten minutes, boiling, and add </span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">5 cups fresh baby kale.</em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> Cook two more minutes or until both noodles and kale are as tender as you like them; drain.</span></div>
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<span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span data-mce-style="color: #666699;" style="color: #666699;">While noodles drain,</span> use same pot to sauté 1</span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;"> large chopped red onion and 1 chopped yellow pepper with a pinch of crushed red pepper and 2 teaspoons minced fresh sage or parsley (optional) in a tablespoon of olive oil</em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> until vegetables are quite soft -- about ten minutes. During last two minutes, add a cup of halved</span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;"> cherry tomatoes. </em><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">Return noodles and kale to pot and stir well with the tomato mixture. Taste and re-season if necessary. Cover to keep warm if chicken isn't yet finished.</span></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4619.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4619.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4619" class="aligncenter size-medium wp-image-4323" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4619.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4619.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;">In the meantime</span>, while the water for the noodles is coming to a boil, heat a 12-inch oven-safe skillet over medium-high flame with <em>two tablespoons olive oil</em> until oil is quite hot.<em> </em></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4614.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4614.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4614" class="aligncenter size-medium wp-image-4325" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4614.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4614.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;">Place the generously salted and peppered dark pieces of <em>one cut-up chicken**</em></span> --the legs and thighs--and let brown about two minutes. Add the breasts and the wings and continue to cook until all the pieces are well-browned. Turn each piece and brown the other side. (About 10 minutes total.)</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4616.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4616.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4616" class="aligncenter size-medium wp-image-4326" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4616.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4616.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4620.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4620.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4620" class="aligncenter size-medium wp-image-4324" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4620.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4620.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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Place skillet with chicken in oven and roast until done through -- about another 20 - 25 minutes--or until instant read thermometer registers 165 degrees Fahrenheit. Let chicken rest in pan five minutes or so. Serve hot with the vegetables and noodles at the side. Garnish with a last grind of fresh ground pepper and a drizzle of the juices from the pan of chicken. A <em>squeeze of fresh lemon or orange juice finishes it off.</em></div>
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*I like <a data-mce-href="http://en.wikipedia.org/wiki/Kluski" href="http://en.wikipedia.org/wiki/Kluski" style="color: #990000; text-decoration: none;">Kluski noodles</a> as they somewhat resemble fresh noodles in texture and taste, but are done more quickly than fresh or the very good frozen noodles available in most grocery stores. Kluski noodles are a <em>type</em> of noodle and several different companies make them. They cost a little more, but are worth it.</div>
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**Chicken must be seasoned well to taste like anything. There's nothing else on this chicken. Be brave and use at least 1/2 teaspoon kosher salt and 1/4 teaspoon or more fresh ground black pepper.</div>
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<strong>INGREDIENTS NEEDED:</strong></div>
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<li> 1/2 pound Kluski or other egg noodles</li>
<li>Kosher salt, fresh ground pepper</li>
<li>Crushed red pepper</li>
<li>Fresh sage or parsley leaves (2-3 tablespoons)</li>
<li>5 cups baby kale</li>
<li>1 large onion, chopped</li>
<li>1 yellow pepper, chopped</li>
<li>1 cup cherry tomatoes, halved</li>
<li>Olive Oil</li>
<li>1 chicken cut into 8 pieces</li>
<li> Juice of 1/2 lemon or orange</li>
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<em>(below: Miss Gab and Tucker loving the winter light as I cook.)</em></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4570.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4570.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4570" class="aligncenter size-medium wp-image-4349" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4570.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4570.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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Sing a new song and noodle up,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-45970587193880456352014-01-16T20:33:00.000-07:002014-01-19T18:03:52.302-07:00Mom's Turtle Cheesecake for a Special Son's Birthday<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
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<span style="color: #0b5394;"><i><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><b>A note to More Time Readers:</b> I've moved the blog to WordPress and it is now published at </span></span><a href="http://moretimeatthetable.com/" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">moretimeatthetable.com</a><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;">. Please change your links, favorites, etc. I'll publish both places for a while, but not for long! Great thanks to smart, gorgeous daughter Emily Morgan for managing the migration and for being my super-tech. Follow Emily on <a href="http://fightthebees.com/">fightthebees.com</a>.</span></span></i></span><br />
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<span style="color: #0b5394;"><i><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;">** ** ** ** ** **</span></span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhyX23LHOuWeJMAMPVjX0_BVjiuRfgyw4ViSTyB6EHsaVFW3bUyoQzoTyOFZforakGkFKWoZbQXJtlkWsl4B6dd40RNnwcOOcvNXNhyphenhyphenYWh_UTThtwFwHITpT0x8JksISn1xKjuur8jag/s1600/IMG_4630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhyX23LHOuWeJMAMPVjX0_BVjiuRfgyw4ViSTyB6EHsaVFW3bUyoQzoTyOFZforakGkFKWoZbQXJtlkWsl4B6dd40RNnwcOOcvNXNhyphenhyphenYWh_UTThtwFwHITpT0x8JksISn1xKjuur8jag/s1600/IMG_4630.JPG" height="300" width="400" /></a></div>
<span style="color: #0b5394;"><i><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToRCj2EsF-LXa7b7ipmUV_Bcvv9-CQdgxTdijO6Va6g1fvbY0XiMERB97m22Sm8Eb7SDq364QCpgtMwHh0PcIujiW_ORcn6e0bRbtqfzNYkhOwMdYwGS-vtt24DTvLlE62aL9QYai_BU/s1600/80eee-img_4348.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToRCj2EsF-LXa7b7ipmUV_Bcvv9-CQdgxTdijO6Va6g1fvbY0XiMERB97m22Sm8Eb7SDq364QCpgtMwHh0PcIujiW_ORcn6e0bRbtqfzNYkhOwMdYwGS-vtt24DTvLlE62aL9QYai_BU/s1600/80eee-img_4348.jpg" /></a></div>
W<span data-mce-style="color: #666699;" style="color: #666699;"><strong>hen your children are growing up,</strong></span><span data-mce-style="font-style: inherit; line-height: 1.625; color: #333333;" style="font-style: inherit; line-height: 1.625;"> if you're a baker (and sometimes even if you're not), you bake a cake for their birthdays. I wonder if that's still true? Most of the time my kids' parties were simple affairs---celebratory and fun, to be sure--but sort of cake and ice cream parties for a bunch of their buddies or maybe even just the family and neighbors.</span></div>
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<em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">(below: Sean, a marvelous cook, making his world-renowned pizza--one of my frequent requests. He's also a fine brewer. Nice combination, huh?)</em></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4304.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4304.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4304" class="aligncenter size-medium wp-image-4223" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4304.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4304.jpg?w=300" height="225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4330.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4330.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4330" class="alignright size-medium wp-image-4225" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4330.jpg?w=225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4330.jpg?w=225" height="300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="225" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong></strong></span><br />
<a name='more'></a><span data-mce-style="color: #666699;" style="color: #666699;"><strong>As they grew,</strong> </span>and our budget expanded, we might have extended the celebration a bit to include supper out (pizza) or to have a sleepover with pizza ordered in. But the cake remained. Mom made the cake. And it wasn't always a cake, per se.</div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>Sometimes there was a request for pie,</strong> </span>cupcakes, or even for lemon bars. My <a data-mce-href="http://dinnerplace.blogspot.com/2013/03/frosted-brownies-for-you.html" href="http://dinnerplace.blogspot.com/2013/03/frosted-brownies-for-you.html" style="color: #990000; text-decoration: none;">famous brownies </a>came up on the list. Actually, they still do. And my friends all know I'm good for a birthday sweet if they only say the word or tell me what they want. I just like to have an excuse to bake.</div>
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<em>(right, above: Sean, the dog whisperer)</em></div>
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<a data-mce-href="http://moretimeatthetable.com/2011/03/01/whole-lemon-tart-tarte-au-citron-or-life-is-sweet-and-sour/" href="http://moretimeatthetable.com/2011/03/01/whole-lemon-tart-tarte-au-citron-or-life-is-sweet-and-sour/" style="color: #990000; text-decoration: none;">Now that they're all grown up...</a></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/12/photo-5.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/12/photo-5.jpg" style="color: #990000; text-decoration: none;"><img alt="photo-5" class="alignright size-medium wp-image-3922" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/12/photo-5.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2013/12/photo-5.jpg?w=300" height="228" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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.<span data-mce-style="color: #666699;" style="color: #666699;"><strong>..they're not always around on their birthdays</strong></span>. But if they are, they still get their choice of a treat. This year, for Sean's XX birthday, (I won't spill his beans or mine.) I didn't ask him what he wanted. He, like his Dad, likes cheesecake. Dave--the basic, no frills, heavier than lead version:</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/dsc06470.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/dsc06470.jpg" style="color: #990000; text-decoration: none;"><img alt="DSC06470" class="alignright size-medium wp-image-4235" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/dsc06470.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/dsc06470.jpg?w=300" height="168" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<a data-mce-href="http://moretimeatthetable.blogspot.com/2011/07/pagliaccis-new-york-cheesecake.html" href="http://moretimeatthetable.blogspot.com/2011/07/pagliaccis-new-york-cheesecake.html" style="color: #990000; text-decoration: none;">RECIPE HERE</a>.</div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>And while Sean loves that one,</strong> </span>he also loves the souped-up version called "Turtle Cheesecake." This year, I changed a few things --lightened it up just a tish--and, I think, improved it. If you're adding caramel sauce, chocolate, and toasted pecans, the lightened cheesecake (less sweet and less heavy) just makes sense.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbiB9zxJ2597C2oiVRjxv7nwt2x_C2w6YsjSkC5NNttOtvgbo-uyRwluxngPlz5Cj6QDnNR0NFQNYsGGelIzLdgLQSq_olVTh3Vh0Jlx-tmlV1AC8TwDISjHfumVipY75qkW5Auxho1w/s1600/IMG_4631.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbiB9zxJ2597C2oiVRjxv7nwt2x_C2w6YsjSkC5NNttOtvgbo-uyRwluxngPlz5Cj6QDnNR0NFQNYsGGelIzLdgLQSq_olVTh3Vh0Jlx-tmlV1AC8TwDISjHfumVipY75qkW5Auxho1w/s1600/IMG_4631.JPG" height="240" width="320" /></a><span data-mce-style="color: #666699;" style="color: #666699;"><strong>See what you think:</strong></span></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4611.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4611.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4611" class="alignright wp-image-4229" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4611.jpg?w=150" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4611.jpg?w=150" height="124" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<span data-mce-style="color: #800000;" style="color: maroon;"><b data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span style="font-size: large;"><br /></span></b></span>
<span data-mce-style="color: #800000;" style="color: maroon;"><b data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span style="font-size: large;"><br /></span></b></span>
<span data-mce-style="color: #800000;" style="color: maroon;"><b data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span style="font-size: large;"><br /></span></b></span>
<span data-mce-style="color: #800000;" style="color: maroon;"><b data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span style="font-size: large;">mom's turtle cheesecake </span></b><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span style="font-size: large;"> </span><span style="font-size: 12px;"> </span></span></span></div>
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<span data-mce-style="color: #800000;" style="color: maroon;"><span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> </span><i data-mce-style="line-height: 1.625;" style="line-height: 1.625;">serves 12</i></span></div>
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A not-too-sweet vanilla cheese cake with chocolate swirls on a nutty crust. Served gar-nished with salted caramel sauce* and toasted pecans</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4582.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4582.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4582" class="aligncenter" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4582.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4582.jpg?w=300" height="225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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CRUST: <i>(above photo)</i></div>
<ul style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: square; margin: 0px 0px 23px 1.5em; padding: 0px;">
<li>1 cup graham cracker crumbs</li>
<li>1/4 cup toasted and finely chopped--or ground-- pecans</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon cocoa</li>
<li>2 tablespoons melted butter</li>
<li>1 tablespoon peanut butter</li>
</ul>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4586.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4586.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4586" class="alignright size-thumbnail wp-image-4246" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4586.jpg?w=150" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4586.jpg?w=150" height="112" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="150" /></a><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4587.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4587.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4587" class="alignright size-medium wp-image-4247" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4587.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4587.jpg?w=300" height="225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4589.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4589.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4589" class="alignright size-medium wp-image-4248" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4589.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4589.jpg?w=300" height="225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
CHOCOLATE SWIRL <em>(above and right photos)</em>**</div>
<ul style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: square; margin: 0px 0px 23px 1.5em; padding: 0px;">
<li>1/4 cup heavy cream</li>
<li>4 ounces (1/2 cup) chopped bittersweet chocolate (or 1/2 cup semi-sweet chocolate chips)</li>
</ul>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
FILLING:</div>
<ul style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: square; margin: 0px 0px 23px 1.5em; padding: 0px;">
<li>2 pounds (32 ounces) room temperature low-fat cream cheese</li>
<li>1 cup plain, non-fat Greek yogurt</li>
<li>2 tablespoons fresh orange juice</li>
<li>1 1/4 cups granulated sugar</li>
<li>3 tablespoons all-purpose flour</li>
<li>2 teaspoons vanilla extract</li>
<li>1 teaspoon almond extract</li>
<li>4 eggs, beaten</li>
<li>1/4 cup milk</li>
</ul>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
GARNISH: 1 cup toasted pecans</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"> To Make: </span><em data-mce-style="line-height: 1.625;" style="line-height: 1.625;">Place in 8-inch skillet over low heat for 6-7 minutes until toasted. </em></div>
<ol style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin: 0px 0px 23px 1.5em; padding: 0px;">
<li>Preheat oven to 400 degrees Fahrenheit and place rack in center of oven.</li>
<li>CRUST: In a large bowl, by hand, or in the food processor, mix together all of the ingredients for the crust very well until the mixture resembles moist, coarse sand. Press crumb mixture into the bottom and about 1-inch up the sides of a 10-inch springform pan. Place in refrigerator.</li>
<li>CHOCOLATE SWIRL: Heat cream over low heat in a small sauce pan. Add chopped chocolate and stir until just melted. Stir well and set aside to cool.</li>
<li>FILLING: In a food processor, in a large bowl using a hand mixer, or in a standing mixer, process or beat together the softened cream cheese and yogurt until smooth. Add orange juice, sugar, flour, and extracts, and mix well.</li>
<li>Pour in beaten eggs and process or beat until very smooth and completely mixed. Pour in milk and mix until just combined.</li>
<li>Pour half of the batter into the springform pan. Dot evenly with tablespoons of the chocolate filling, and swirl using a sharp knife. Pour the other half of the batter on top and dot with tablespoons of the remainder of the chocolate filling. Swirl again with a sharp knife.</li>
<li>Bake 20 minutes. Reduce heat to 350 degrees Fahrenheit and bake approximately 45 minutes or until toothpick, inserted at center of cake, comes out just almost clean. Cool on rack. Cake may crack. Chill eight hours or overnight.</li>
<li>Cut and serve with a generous drizzle of caramel sauce and a few toasted pecans.</li>
</ol>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4605.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4605.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4605" class="alignright size-medium wp-image-4232" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4605.jpg?w=300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4605.jpg?w=300" height="225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<b> * Salted Caramel Sauce: </b>I used Carole Bloom's <span data-mce-style="color: #993300;" style="color: #993300;"><em><a data-mce-href="http://www.epicurious.com/recipes/food/views/Classic-Caramel-Sauce-51204230" href="http://www.epicurious.com/recipes/food/views/Classic-Caramel-Sauce-51204230" style="color: #990000; text-decoration: none;">Classic Caramel Sauce,</a> <span data-mce-style="color: #000000;" style="color: black;">to which I added a good pinch (1/8 teaspoon) of kosher salt at the very end of preparation. </span></em><span data-mce-style="color: #000000;" style="color: black;">Use any caramel sauce you'd like or pick up a jar at the store, though it's very easy (and much tastier) to make it. It's a bit of a chemistry experiment, but fun!</span></span></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
**Chocolate swirl recipe from<a data-mce-href="http://www.epicurious.com/recipes/food/views/Turtle-Swirl-Cheesecake-1697" href="http://www.epicurious.com/recipes/food/views/Turtle-Swirl-Cheesecake-1697" style="color: #990000; text-decoration: none;"> epicurious</a></div>
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<strong>Cook's Note: </strong>Make this cake when you have a little time to spare. It deserves a good part of the morning or half the afternoon so that you needn't rush and can really pay attention to it. The caramel sauce needs all of your undivided attention. Try not to have the mail woman ring the bell needing postage due if you can help it. Or to drop your checkbook in the dog's water while you're trying to find change. That's what happened at my house.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
THE SCOOP ON<span data-mce-style="font-family: Verdana, Arial, Helvetica, sans-serif; font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">:</span><a data-mce-href="http://www.hellawella.com/10-infinite-ways-cook-greek-yogurt" data-mce-style="font-family: Verdana, Arial, Helvetica, sans-serif; font-style: inherit; line-height: 1.625;" href="http://www.hellawella.com/10-infinite-ways-cook-greek-yogurt" style="color: #990000; font-style: inherit; line-height: 1.625; text-decoration: none;">Substituting Greek yogurt<br />for sour cream, butter, cream cheese, etc.</a></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Celebrate ALL birthdays. Enjoy each moment, Sean.</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Sing a new song,</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Mom</div>
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</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-61652830973467340202014-01-09T18:55:00.000-07:002014-01-09T18:57:27.583-07:00Green Chile Beef with Cheddar Mashed Potatoes<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_45621.jpg" data-mce-style="font-style: inherit; line-height: 1.625;" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_45621.jpg" style="color: #990000; font-style: inherit; line-height: 1.625; text-decoration: none;"><img alt="IMG_4562" class="aligncenter size-large wp-image-4159" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_45621.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_45621.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<span data-mce-style="color: #666699;"><strong><span style="color: #0b5394;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;">Note: This blog has moved to WordPress. I am now publishing at moretimeatthetable.com and hope to see you there! Please reset your favorites and links and follow me at the new beautiful location. Migration accomplished by my smart youngest, Emily Morgan. (I'll publish here as well for the next little while, but not for long!) </span></span></span></strong></span></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>Over the holidays</strong></span>, and since, we've been making big pots of soup when we weren't finishing off the leftovers. Colds, strep throat, and the need for lighter fare after all the heavy meals were the instigators, but the weather contributed… Today, the sun came out to melt the snow--</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4549.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4549.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4549" class="aligncenter size-large wp-image-4139" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4549.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4549.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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and it was time for something else: real cooking in the oven maybe? Two big pot roasts called my name at the store the other day, and one of them simply jumped into the Dutch oven cut up with a big bunch of cooked green chiles and onions. Sounded incredible--a green chile braise--but I also decided to whip up a pot of cheddar mashed potatoes to keep it company. A side of barely tender green beans, stirred up with just the teensiest bit of butter rounded out the meal.</div>
<a name='more'></a><br />
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4556.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4556.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4556" class="aligncenter wp-image-4153" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4556.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4556.jpg?w=529" height="277" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="370" /></a></div>
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Dave's on the road (he'll have his share Friday night), but Sean and I each had a lovely bowl of this goodness and, when we did, we happened to look out the big, low window in the sun room that's becoming my dining room only to meet eyes with a great big, heavily hung bobcat (lynx.) Living in Colorado has its beautiful moments. And other things. The dogs said zip. Which was good; they were staying inside.<img alt="" class="mce-wp-more mceItemNoResize" data-mce-src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background-image: url(http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/themes/advanced/skins/wp_theme/img/mce-more.png); background-position: 100% 0%; background-repeat: no-repeat no-repeat; background-size: 52px 11px; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: block; height: 12px; margin: 1.2em auto 0px; max-width: 100%; padding: 3px; position: relative; width: 529px;" title="More..." /></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4567.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4567.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4567" class="aligncenter size-large wp-image-4137" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4567.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4567.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<em><span data-mce-style="line-height: 1.625; color: #666699;" style="color: #666699; line-height: 1.625;">Try this:</span></em></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_45651.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_45651.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4565" class="aligncenter wp-image-4162" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_45651.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_45651.jpg?w=529" height="317" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="423" /></a></div>
<h1 style="clear: both; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1em; margin: 0px; padding: 10px 0px;">
green chili beef with cheddar mashed potatoes</h1>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
<em>This is medium spicy-hot. On a spectrum of 1 - 10 (10 being burn your lip off), this is a 5 or 6, depending on your chiles. If you like spicy, you'll be happy. If you like flavor, but not so much the out and out heat, cut the chiles in half and add another half-cup of chopped tomatoes.</em></div>
<h1 style="clear: both; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1em; margin: 0px; padding: 10px 0px;">
BEEF--<strong>takes about three hours total for prep and cooking</strong></h1>
<ul style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; list-style: square; margin: 0px 0px 23px 1.5em; padding: 0px;">
<li>3 pounds chuck roast, trimmed, and cut into 1 1/2 - 2-inch chunks</li>
<li>1 tablespoon all-purpose flour</li>
<li>Kosher salt and fresh ground black pepper</li>
</ul>
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<li>2 tablespoons olive oil</li>
<li>Crushed red pepper</li>
</ul>
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<li>2 large onions, sliced</li>
<li>4 cloves garlic, minced</li>
<li>1/2 cup white wine</li>
<li>1 cup cooked and diced green chiles (I used half a 16-ounce jar of 505 Green Chiles)</li>
<li>15-ounce can chopped tomatoes</li>
<li>1/2 cup water</li>
<li>2 teaspoons dried oregano</li>
<li>2 ripe avocados, chopped, for garnish</li>
<li><span data-mce-style="font-style: italic; line-height: 1.625;" style="font-style: italic; line-height: 1.625;">2 tablespoons chopped fresh cilantro, optional garnish (See note below potato recipe if serving meat over potatoes)</span></li>
</ul>
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Preheat oven to 350 degrees Fahrenheit. Place rack in the center.</div>
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In a large bowl, toss the beef chunks with the flour and 1/4 teaspoon each salt and pepper.</div>
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Heat oil and crushed red pepper over medium-high heat for 20 seconds and add half of the beef pieces. Brown well on both sides and remove to a plate. Repeat with the remainder of the beef, adding the onions and the garlic with this batch. Sprinkle onions and garlic with a bit of salt and pepper and stir back in the first batch of beef. Let heat well together and pour in 1/2 cup white wine, stirring, to pull up the browned bits off the bottom of the pot.</div>
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Pour in chiles, tomatoes, and water. Sprinkle with the oregano and stir well. Cover and place pot in the oven. Braise for about 2 1/2 hours or until beef is tender, checking half-way through to make sure beef isn't drying out. (Add a little water if sauce is too thick or dry.) Taste and adjust seasonings if needed. Skim fat off the top of the sauce and beef.</div>
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Serve hot snuggled up to -- or over --hot cheddar mashed potatoes <em>(recipe below),</em> garnished with chopped cilantro and/or avocado.</div>
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<strong><span data-mce-style="color: #666699;" style="color: #666699;">Cook's Note:</span></strong> I made this in the oven, but I think it would probably do well in the slow cooker, too. Do brown the beef and onions before adding them to the slow cooker if you try it. Cut the water in half. I would probably let this cook on low for 6-8 hours. If the sauce is too thin when the meat is tender, you could spoon it out into a small saucepan and let it cook a few minutes until thickened--then return it to the slow cooker and stir. Let me know if you try the slow cooker version.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4559.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4559.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4559" class="aligncenter size-large wp-image-4152" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4559.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4559.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<strong>CHEDDAR MASHED POTATOES</strong></div>
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<li>6 large white potatoes (about 3 pounds), cut into eighths**</li>
<li>Kosher salt and fresh ground black or white pepper</li>
<li>1 tablespoon softened salted butter</li>
<li>1 cup grated extra-sharp Cheddar cheese (I like Vermont or English Cheddar), plus a little extra for garnish</li>
<li>1/2 -3/4 cup hot milk</li>
<li>2 tablespoons chopped green onions (just greens is fine, but both the greens and white will work) or chives -- <em>See note below if serving meat over </em><i>potatoes.</i></li>
</ul>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Place potatoes and 1/2 teaspoon salt with 1/4 teaspoon pepper in a 6-quart pot and cover with water--plus an inch or so. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are just tender.</div>
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Drain and put potatoes back in the hot pan with the butter and the cheese. Mash well and then stir in about half -cup of the milk. Mash again, adding more milk if needed, until potatoes are moistened and tender. Taste, adjust seasonings, and spoon into a bowl. Garnish with green onions or chives, if using, and a little of the grated cheddar.</div>
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**I don't peel these, but you're welcome to if you'd like. I like the texture of hand-mashed and unpeeled potatoes.</div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>Cook's Serving Notes:</strong> </span> If you choose to serve the beef over the potatoes, you could skip the cilantro and garnish both the beef and the potatoes with the green onions or chives, as well as the avocado. As an old teacher of mine would say, "Do as you please."</div>
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<span data-mce-style="color: #993300;" style="color: #993300;"><span data-mce-style="color: #ff0000;" style="color: red;">WINE</span> or <span data-mce-style="color: #800000;" style="color: maroon;">BEER:</span> </span><span data-mce-style="color: #000000;" style="color: black;">Syrah--a nice, come-to-mama-you-little-pretty that doesn't break the bank (California). If not that, try a beer like a medium-sweet stout or a citrus wheat. <em>Beer pairing by brewer and son Sean Morgan.</em></span></div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Sing a new song,</div>
<div style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px;">
Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com3tag:blogger.com,1999:blog-3875549432022553592.post-84722556078034202852014-01-07T14:02:00.003-07:002014-01-07T14:04:49.195-07:00Chicken-Wild Rice Soup with Butternut Squash and Pecans<div data-mce-style="text-align: center;" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px; text-align: center;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4527.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4527.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4527" class=" wp-image-4067 aligncenter" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4527.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4527.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
<span data-mce-style="color: #0000ff;" style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><em><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><span style="color: blue;">WE'VE MOVED! More Time at the Table is now published on wordpress.com! This blog has been hosted on blogger for the past four-plus years and will be published at both urls for a month or so…or until all the kinks are worked out of the transition process. </span><b><span style="color: #990000;">Do change your bookmarks or links, please, and follow me here on Word Press: </span></b></span></span><b><span style="color: #990000;"><a href="http://www.moretimeatthetable.com/" style="color: #2f2b9d; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; text-decoration: none;">http://www.moretimeatthetable.com/</a><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"> </span></span></span></b></em></span><em style="background-color: white; color: #424242; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"><b><span style="color: #990000;"> </span></b></em><em style="background-color: white; color: blue; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Great thanks to my gorgeous daughter Emily who managed the migration. So cool to have smart kids!</em><br />
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In January it's so nice<br />
While slippin' on the slidin' ice<br />
To sip hot chicken soup with rice<br />
Sippin' once, sippin' twice<br />
Sippin' chicken soup with rice...</div>
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<a data-mce-href="http://www.youtube.com/watch?v=sNBzJlpwChU" href="http://www.youtube.com/watch?v=sNBzJlpwChU" style="color: #990000; text-decoration: none;">--Maurice Sendak, lyrics; music by Carole King: REALLY ROSIE</a> (click to listen to the music) Original text from Sendak's book CHICKEN SOUP WITH RICE one book in the Nutshell Library:</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/9780060255008.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/9780060255008.jpg" style="color: #990000; text-decoration: none;"><img alt="Book-Nutshell Lib" class="aligncenter size-full wp-image-4075" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/9780060255008.jpg" src="http://moretimeatthetable.files.wordpress.com/2014/01/9780060255008.jpg" height="212" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative; width: auto;" width="150" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>As a student in library school,</strong></span> I once was in charge of a weekend seminar about famed children's author, <a data-mce-href="http://www.famousauthors.org/maurice-sendak" href="http://www.famousauthors.org/maurice-sendak" style="color: #990000; text-decoration: none;">Maurice Sendak. </a> I had to plan the event from soup to nuts, including speeches, lunches, lodging, etc. I also had to invite the man himself. I was flabbergasted when he accepted. I was near collapse when his assistant called a few days ahead, and citing illness, informed me the author would need to miss this particular conference. Hundreds of people from miles around were nearly on their way. Crushing… But, still--the weekend went on as planned….though we certainly missed the main attraction. No great matter in the long run, though, I never lost my deep and sincere admiration for the man, nor my love for his sweet lyrics about one of my favorite soups ever. All of my children heard the Sendak books and we kept the <a data-mce-href="http://www.amazon.com/Maurice-Sendaks-Really-Starring-Nutshell/dp/006443138X/ref=sr_1_1?ie=UTF8&qid=1389124527&sr=8-1&keywords=really+rosie+book" href="http://www.amazon.com/Maurice-Sendaks-Really-Starring-Nutshell/dp/006443138X/ref=sr_1_1?ie=UTF8&qid=1389124527&sr=8-1&keywords=really+rosie+book" style="color: #990000; text-decoration: none;">REALLY ROSIE </a>book around until…well, actually I still have it.<br />
<a name='more'></a><br /></div>
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<strong data-mce-style="color: #666699;" style="color: #666699;">Growing up,</strong><span data-mce-style="color: #000000;" style="color: black;"> my dad -- a lifelong and inveterate soup-maker -- made chicken with rice soup regularly for a couple of reasons: a. chicken was cheap and great soup material and b. he was from the south: rice (over potatoes) was a more typical starch choice. And while I've always adored it, I only in the last few years have begun making chicken-wild rice soup. Living in Minnesota, wild rice -- hand-harvested wild rice -- was a mainstay and one of the state's tastiest and most famous edible products.</span></div>
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Wild Rice is the grain of a reed-like aquatic plant (Zizania palustris), which is unrelated to rice. It is grown in the United States and also in Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor. It is available in three different grades, giant, which is a very long grain and the best quality, fancy, which is a medium grain and of lesser quality and select, which is a short grain. Wild Rice is an annual grass which grows naturally in many Northern Minnesota and Wisconsin lakes. The Chippewa word for grain of berry is "min." The word “mano”, meaning good, makes "manomin" (good berry). Wild rice was known by this name “manomin” to the Chippewa's and to most of the early white explorers and settlers of the Upper Mississippi Valley. Throughout the years, there have been 60 popular names identified for wild rice. English terms were numerous but the most commonly accepted name became wild rice. By whatever name, many of the Indigenous Peoples of North America consider the "wild" varieties of lake and river wild rice to be "A Gift from the Great Spirit...the Creator Himself", spiritually sacred and therefore distinct from the "cultivated" or "farm grown" varieties. Today, the "wild" varieties and the "cultivated" or "farm grown" varieties of wild rice remain an especially important crop for both lake and river producers and modern day farmers.</div>
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--Moose Lake Wild Rice</div>
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At church soup suppers, Chicken-Wild Rice Soup played a large role and never missed being on the menu. I fell in love with it and, borrowing a recipe from famous cook and soup maker Pat Veum-Smith, I began experimenting. A simplified turkey version is in my upcoming book (truly is going to be published soon), but last night I came up with this tweaked potful and thought I'd share it on a cold and blustery Colorado day. I had begun a pot of chicken noodle soup for a sick neighbor and realized I had enough chicken and vegetables for two pots of soup, but not enough noodles. Rifling through the cupboards, I came up with a packet of wild rice purchased last fall in Minnesota. Manna from heaven. The rest you see below.</div>
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<a data-mce-href="http://stilltasty.com/fooditems/index/18187" href="http://stilltasty.com/fooditems/index/18187" style="color: #990000; text-decoration: none;"> GOOD TIP: Wild rice has an indefinite shelf life.</a> (Check out how long most any food lasts at<a data-mce-href="http://www.stilltasty.com" href="http://www.stilltasty.com/" style="color: #990000; text-decoration: none;"> stilltasty.com)</a></div>
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<em>below: front walk with blowing snow</em></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4518.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4518.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4518" class="aligncenter size-large wp-image-4078" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4518.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4518.jpg?w=529" height="450" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<em>below: fawn in back yard (doe with injured foot had just gone ahead)</em><br />
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4526.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4526.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4526" class="aligncenter size-large wp-image-4079" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4526.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4526.jpg?w=529" height="396" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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<strong><span data-mce-style="color: #800000;" style="color: maroon;">chicken-wild rice soup with butternut squash and pecans</span></strong></h1>
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6-8 servings</div>
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<li>1 cup wild rice</li>
<li>1 tablespoon each butter and olive oil</li>
<li>1 1/2 cups diced onions</li>
<li>2 cups diced celery</li>
<li>1 cup sliced carrots</li>
<li>1 cup diced butternut squash</li>
<li>Kosher salt, fresh ground black pepper, and crushed red pepper</li>
<li>3 tablespoons chopped mixed fresh herbs: sage, rosemary, and thyme (or 2 teaspoons mixed dried -- can substitute Herbes de Provence)</li>
<li>1 large garlic clove, minced</li>
<li>5-6 chicken thighs, boneless and skinless, cut into 1-inch pieces</li>
<li>1/4 cup dry white wine</li>
<li>2 quarts chicken stock</li>
<li>1 cup water</li>
<li>1/2 cup whole milk or half-and-half</li>
<li>2 tablespoons sherry</li>
<li>1/2 cup chopped, toasted pecans (toast in small skillet on low for 5 minutes)</li>
<li>1 cup sautéed mushrooms, optional</li>
</ul>
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Add wild rice to a medium bowl and cover with water. Swish well with hands to clean; drain. Repeat two more times. Set drained rice aside.</div>
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In a large pot, heat oil and butter over medium heat and add onions, celery, carrots, butternut squash, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, a generous pinch (1/8 teaspoon) crushed red pepper, the fresh herbs, and the chicken. Let cook 10 minutes, stirring regularly, or until vegetables are softened and the chicken is browning nicely. Add garlic and cook until chicken is cooked through. Season again with a sprinkling of salt and pepper. Pour in white wine and simmer another two minutes or so, stirring.</div>
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Stir in broth and water, raise heat, cover, and bring to a boil. When boiling, add clean, drained wild rice, lower heat to a simmer, and cook 45 minutes or until rice is tender and beginning to split at edges. Lower heat so that soup is no longer simmering and add milk or half-and-half and sherry. Stir in mushrooms, if using. Do not boil. <span data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">Taste, re-season, and serve hot garnished with toasted pecans.</span></div>
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Cook's Note: Lovely with homemade biscuits</div>
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WINE: A buttery, big California Chardonnay would be my first choice, but a light Pinot Noir would also be lovely with all the earthy flavors.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4532.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4532.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4532" class="aligncenter size-large wp-image-4068" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4532.jpg?w=529" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4532.jpg?w=529" height="399" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="529" /></a></div>
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WILD RICE SOURCES AND INFO</div>
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<a data-mce-href="http://www.mooselakewildrice.com/aboutwildrice.html" href="http://www.mooselakewildrice.com/aboutwildrice.html" style="color: #990000; text-decoration: none;">Some good info on wild rice</a></div>
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<a data-mce-href="http://www.nativewildricecoalition.com/sources-for-hand-harvested-wild-rice.html" href="http://www.nativewildricecoalition.com/sources-for-hand-harvested-wild-rice.html" style="color: #990000; text-decoration: none;">Where to buy hand-harvested wild rice</a></div>
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Sing a new song and stay warm,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-8838794577150383512014-01-03T03:30:00.002-07:002014-01-03T03:55:22.598-07:00Ina Fridays -- Salads, Soups, and Sides -- Winter Minestrone with Garlic Bruschetta <div data-mce-style="text-align: center;" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 23px; text-align: center;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4490.jpg" data-mce-style="font-weight: bold; font-style: inherit; line-height: 1.625;" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4490.jpg" style="color: #990000; font-style: inherit; font-weight: bold; line-height: 1.625; text-decoration: none;"><img alt="IMG_4490" class="size-medium wp-image-3981 aligncenter" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4490.jpg?w=300" height="300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4490.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="400" /></a></div>
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<span data-mce-style="color: #0000ff;"><em><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><span style="color: blue;">WE'VE MOVED! More Time at the Table is now published on wordpress.com! This blog has been hosted on blogger for the past four-plus years and will be published at both urls for a month or so…or until all the kinks are worked out of the transition process. </span><b><span style="color: #990000;">Do change your bookmarks or links, please, and follow me here on Word Press: </span></b></span></span><b><span style="color: #990000;"><a href="http://www.moretimeatthetable.com/" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">http://www.moretimeatthetable.com/</a><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 19px;"> </span></span></span></b></em></span><em style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"><b><span style="color: #990000;"> </span></b></em><em style="color: blue; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Great thanks to my gorgeous daughter Emily who managed the migration. So cool to have smart kids!</em></div>
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<strong data-mce-style="text-align: left; font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;"><span data-mce-style="color: #666699;" style="color: #666699;">A fast, hearty, healthy, rich, and inexpensive main course</span> </strong><span data-mce-style="text-align: left; font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">is what this soup is all about. A little pancetta to set the stage for the quickly sautéed vegetables bolstered by a heart-happy hit of garlic. A big blustery can of Italian tomatoes added to chicken stock to create instant broth. Pasta and beans to fill your tummy. A few fresh leaves of spinach and a splash each of white wine and pesto to top it all off and make it so.</span><br />
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/books-ina-garten-foolproof1.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/books-ina-garten-foolproof1.jpg" style="color: #990000; text-decoration: none;"><img alt="Books-Ina Garten Foolproof1" class="aligncenter size-medium wp-image-3959" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/books-ina-garten-foolproof1.jpg?w=300" height="300" src="http://moretimeatthetable.files.wordpress.com/2014/01/books-ina-garten-foolproof1.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><em><strong><a data-mce-href="http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe/index.html" href="http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe/index.html" style="color: #990000; text-decoration: none;">Winter Minestrone & Garlic Bruschetta</a></strong></em></span><strong><a data-mce-href="http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe/index.html" href="http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe/index.html" style="color: #990000; text-decoration: none;"> </a>(click link for recipe) </strong>comes out of Ina Garten's most recent and seventh book, <a data-mce-href="http://barefootcontessa.com/cookbooks.aspx" href="http://barefootcontessa.com/cookbooks.aspx" style="color: #990000; text-decoration: none;"><em>BAREFOOT CONTESSA</em> : </a><em><a data-mce-href="http://barefootcontessa.com/cookbooks.aspx" href="http://barefootcontessa.com/cookbooks.aspx" style="color: #990000; text-decoration: none;">Foolproof -- Recipes You Can Trust</a>, published in 2012 by Clarkson Potter. <a data-mce-href="http://www.quentinbacon.com/#mi=1&pt=0&pi=58&p=-1&a=-1&at=0" href="http://www.quentinbacon.com/#mi=1&pt=0&pi=58&p=-1&a=-1&at=0" style="color: #990000; text-decoration: none;">Quentin Bacon </a>did the stellar photographs. </em>That's right; this is a coffee table book even if you plan to cook from it. You can dream with this gorgeous tome while you sip a cup of tea early in the morning. Put it on the bedside table and then discuss menus with your partner over a glass of white wine at 11 p.m. Or drag it along to the JW Marriott in Denver's Cherry Creek (my local escape) like I did. One of my favorite things about this book is the way the paper feels and the quintessential new-book aroma wafting upwards each time it's opened. I am a book, a <strong>real</strong> book, fanatic. (I did make my living as a librarian, as well as a choral director. I even taught English a few years.) It's not that I don't read on the iPad -- or even on Dave's Kindle -- I do. But I'm enamored of the senses provoked by books I can see, smell, hold, feel, touch, and even shelve. There.<img alt="" class="mce-wp-more mceItemNoResize" data-mce-src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" src="http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; background-image: url(http://moretimeatthetable.wordpress.com/wp-includes/js/tinymce/themes/advanced/skins/wp_theme/img/mce-more.png); background-position: 100% 0%; background-repeat: no-repeat no-repeat; background-size: 52px 11px; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: block; height: 12px; margin: 1.2em auto 0px; max-width: 100%; padding: 3px; position: relative; width: 529px;" title="More..." /></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4463.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4463.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4463" class="aligncenter size-medium wp-image-3970" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4463.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4463.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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But about this soup:</h2>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>I make several different</strong></span> <a data-mce-href="http://moretimeatthetable.com/2013/01/08/minnesotastrone-big-pot-full-minestrone-made-in-minnesota/" href="http://moretimeatthetable.com/2013/01/08/minnesotastrone-big-pot-full-minestrone-made-in-minnesota/" style="color: #990000; text-decoration: none;">minestrones.</a> Actually, they are never the same twice. I'm especially in love with chicken minestrone; what could be healthier or more satisfying? And what's more interesting than a soup that can be had with an Italian red? But what drew me to Ina's minestrone was this: it's an amalgam of cultures and cooking styles.</div>
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<strong><span data-mce-style="color: #666699;" style="color: #666699;">It's nearly vegetarian</span> (Ok, it's got bacon--you could leave it out.), but feels like a meaty entree--very like many <span data-mce-style="color: #993300;" style="color: #993300;">Italian</span> soups. Ina recommends serving the garlic toast in the soup. A bit on the road to <a data-mce-href="http://www.nytimes.com/2011/04/22/health/nutrition/22recipehealth.html?_r=0" href="http://www.nytimes.com/2011/04/22/health/nutrition/22recipehealth.html?_r=0" style="color: #990000; text-decoration: none;">Ribollita</a>, which is re-boiled minestrone stretched with toasted bread. However, unlike most minestrones, this particular variation contains all-American butternut squash. And, as if that weren't enough--like many <span data-mce-style="color: #003366;" style="color: #003366;"><em>French Provencal</em> </span>vegetable soups (mostly spring or summer affairs), it has a bit of pesto or <em>pistou</em> at the end to round it out and give it just that needed sweet second punch. </strong></div>
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While it doesn't know who it is, it tastes as if knows precisely what it should taste like.</div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>As I made the minestrone</strong></span>, I spooned up a bowlful of black-eyed peas and ham my oldest son made yesterday for New Year's. Smart guy; he didn't leave out the bay leaf and he used a respectable amount of thyme. I could eat this every day. Well, almost.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4465.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4465.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4465" class="aligncenter size-medium wp-image-3971" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4465.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4465.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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<span data-mce-style="color: #666699;" style="color: #666699;"><strong>My house is still decorated</strong></span> because we celebrate the 12 days of Christmas that end with the arrival of the <a data-mce-href="http://www.thefreedictionary.com/magi" href="http://www.thefreedictionary.com/magi" style="color: #990000; text-decoration: none;">magi </a>on 6 December. You'll notice that today -- the 9th day of Christmas (9 ladies dancing) -- the wise guys way in the back are just beginning to turn toward the manger. The peek of Pike's Peak out my front door shows a sunny day below with snow on the mountain--as it is most days of the year.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4467.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4467.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4467" class=" wp-image-3972 alignleft" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4467.jpg?w=109" height="300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4467.jpg?w=109" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: left; height: auto; margin-bottom: 1.625em; margin-right: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="109" /></a><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4470" class=" wp-image-3973 alignright" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg?w=300" height="178" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; display: inline; float: right; height: auto; margin-bottom: 1.625em; margin-left: 1.625em; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="210" /></a></div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4470.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4471" class="size-medium wp-image-3974" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4471.jpg?w=300" height="200" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4471.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; cursor: default; height: auto; margin-top: 0.5em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a></div>
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Mid-afternoon on the sunny 6th Day of Christmas, I stirred up the bacon….<br />
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4473.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4473.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4473" class="aligncenter size-medium wp-image-3975" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4473.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4473.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a>Chopped up the vegetables…using the food processor as much as possible to save time...<br />
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4476.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4476.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4476" class="aligncenter size-medium wp-image-3976" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4476.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4476.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a>Added my favorite Italian tomatoes….<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4478.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4478.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4478" class="aligncenter size-medium wp-image-3977" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4478.jpg?w=225" height="300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4478.jpg?w=225" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="225" /></a>And poured in the chicken stock. There wasn't much more to it.<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4481.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4481.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4481" class="aligncenter size-medium wp-image-3978" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4481.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4481.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a>I let it cook a while--not long-- and made the pasta separately so it wouldn't become giant food. I used Barilla Ditalini, which is a tad bigger than tubetti. (Peeler in photo to provide scale.)<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4484.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4484.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4484" class="aligncenter size-medium wp-image-3979" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4484.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4484.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4487.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4487.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4487" class="aligncenter size-medium wp-image-3980" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4487.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4487.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a>Simple, but all you'd want. Fresh spinach makes an appearance just before serving. Otherwise, you can make this soup early in the day or a day ahead.</div>
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<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4504.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4504.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4504" class="aligncenter size-medium wp-image-3984" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4504.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4504.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a><a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4491.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4491.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4491" class="aligncenter size-medium wp-image-3982" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4491.jpg?w=300" height="225" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4491.jpg?w=300" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="300" /></a>And, of course, ready for its close-up with a sprinkle of Parmesan.<br />
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4499.jpg" href="http://moretimeatthetable.files.wordpress.com/2014/01/img_4499.jpg" style="color: #990000; text-decoration: none;"><img alt="IMG_4499" class="aligncenter size-medium wp-image-3983" data-mce-src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4499.jpg?w=292" height="300" src="http://moretimeatthetable.files.wordpress.com/2014/01/img_4499.jpg?w=292" style="-webkit-box-shadow: rgb(204, 204, 204) 4px 4px 12px; border-color: rgb(221, 221, 221) rgb(204, 204, 204) rgb(204, 204, 204) rgb(221, 221, 221); border-style: solid; border-width: 1px; box-shadow: rgb(204, 204, 204) 4px 4px 12px; clear: both; cursor: default; display: block; height: auto; margin: 0.5em auto 1.625em; max-width: 100%; padding: 3px; position: relative;" width="292" /></a></div>
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<strong data-mce-style="color: #888888;" style="color: #888888;">So what did I think..what did I change? This soup is luscious as is.</strong><span data-mce-style="color: #888888;" style="color: #888888;"> Truly. But I liked it better with four small changes: a. I sautéed the vegetables with a bit of <em>crushed red pepper</em> and seasoned them with salt and pepper as they cooked, rather than afterward. I cut down the salt by 1/3. b. I used <em>regular thick American bacon</em> instead of pancetta because I had it in the fridge. No problem there. c. I added 3 shakes of<em> Tabasco</em> to the broth - not enough to make the soup hot -- but to round out the flavor a bit. d. I served it with <em>fresh bread</em> (ciabatta) instead of garlic toast. I just had the dunking urge and couldn't ignore it. This soup begs dunking.</span></div>
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There's no sense in you <em>not</em> making this soup. Luscious, inexpensive (notice I didn't say "cheap") and filling, it's everything a healthy winter soup should be. As long as you add bit more "kick!" As always, thanks, <a data-mce-href="http://barefootcontessa.com/about.aspx" href="http://barefootcontessa.com/about.aspx" style="color: #990000; text-decoration: none;">Ina Garten!</a></div>
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<span data-mce-style="color: #000080;" style="color: navy;"><em><strong>Follow Ina on pinterest </strong></em></span><em><strong><span data-mce-style="color: #000080;" style="color: navy;"><a data-mce-href="http://www.pinterest.com/inaofficial/" data-mce-style="color: #993300;" href="http://www.pinterest.com/inaofficial/" style="color: #993300; text-decoration: none;"><span data-mce-style="color: #000080;" style="color: navy;">here.</span></a><span data-mce-style="color: #993300;" style="color: #993300;"> </span><span data-mce-style="color: #0000ff;" style="color: blue;">Check out Ina's food network info <a data-mce-href="http://www.foodnetwork.com/ina-garten/index.html" href="http://www.foodnetwork.com/ina-garten/index.html" style="color: #990000; text-decoration: none;">here.</a></span></span></strong></em></div>
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<strong><em>Favorite Ina quote: </em></strong></h1>
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<b>When the game is up, and you are at that Great Party in the Sky, what kind of party will it be? Who will the other guests be?</b></div>
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<span data-mce-style="color: #808080;" style="color: grey;"><em>When I arrive at the pearly gates, I hope God says to me, "We've reserved the penthouse suite for you and your friends are all waiting." I don't have much interest in meeting famous people -- I just want to be surrounded by the smart, funny, people that I love. But then, I wouldn't mind if James Ivory and Ishmael Merchant could stop by.</em></span></div>
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--IndieBound Interview</div>
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<b data-mce-style="font-style: inherit; line-height: 1.625;" style="font-style: inherit; line-height: 1.625;">ALL ABOUT INA FRIDAYS:</b></div>
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<i>The first Friday of the month</i>, food bloggers from many parts of the world join together in posting a favorite Ina recipe. This month we have Salads, Soups, and Sides. Next month for February, we're whipping up Main Courses for Valentine's Day!</div>
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<b>Stop in and see what all of our fine writers are cooking up today or any day:</b></div>
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<li>Ansh @ <a data-mce-href="http://www.spiceroots.com/" href="http://www.spiceroots.com/" style="color: #990000; text-decoration: none;"> Spice Roots </a><a data-mce-href="http://www.moveablefeastscookbook.blogspot.com/" href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #990000; text-decoration: none;"> </a></li>
<li>Bhavna @ <a data-mce-href="http://justagirlfromaamchimumbai.com/" href="http://justagirlfromaamchimumbai.com/" style="color: #990000; text-decoration: none;">Just a Girl From AAmchi Mumbai</a>..</li>
<li>Chaya @ <a data-mce-href="http://bizzybakesb.blogspot.com/" href="http://bizzybakesb.blogspot.com/" style="color: #990000; text-decoration: none;"> Bizzy Bakes</a></li>
<li>Linda, @ <a data-mce-href="http://www.tumbleweedcontessa.com/" href="http://www.tumbleweedcontessa.com/" style="color: #990000; text-decoration: none;">Tumbleweed Contessa</a></li>
<li>Mary @ <a data-mce-href="http://www.bucknrunranch.com" href="http://www.bucknrunranch.com/" style="color: #990000; text-decoration: none;">Everyday Miracles and Mayhem at the Buck ’n Run Ranch</a> <em><br /></em></li>
<li>Minnie @ <a data-mce-href="http://www.thelady8home.com/" href="http://www.thelady8home.com/" style="color: #990000; text-decoration: none;">The Lady 8 Home</a></li>
<li>Mireya @ <a data-mce-href="http://www.myhealthyeatinghabits.com/" href="http://www.myhealthyeatinghabits.com/" style="color: #990000; text-decoration: none;">My Healthy Eating Habits</a></li>
<li>Peggy@ <a data-mce-href="http://pantryrevisited.blogspot.com/" href="http://pantryrevisited.blogspot.com/" style="color: #990000; text-decoration: none;">Pantry Revisited</a></li>
<li>Rocky Mountain Woman @ <a data-mce-href="http://www.therockymountainwoman.com/" href="http://www.therockymountainwoman.com/" style="color: #990000; text-decoration: none;">Rocky Mountain Woman</a></li>
<li>Veronica@ <a data-mce-href="http://www.mycatholickitchen.com/" href="http://www.mycatholickitchen.com/" style="color: #990000; text-decoration: none;">My Catholic Kitchen</a></li>
</ul>
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<i><b>Note</b>: Not all writers will blog Ina every week--there's work, vacation, family--but take a peek anyway. Some bloggers will post the following day due to time change or work/family commitments.</i></div>
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<span data-mce-style="color: #ffffff;" style="color: white;">.</span></div>
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<b><b>Are you a food blogger?</b> We'd love to have you every month or even once in a while! Email Alyce @ afmorgan53@yahoo.com to join the group <b>or </b>link in to join us occasionally (click on blue oval link button at bottom and follow prompts) <i><b>only if you're blogging Ina!</b> No other posts, please?! </i></b></div>
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Sing a new song,</div>
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Alyce</div>
<div class="InLinkzContainer" id="355954" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">
<a data-mce-href="http://new.inlinkz.com//luwpview.php?id=355954" href="http://new.inlinkz.com//luwpview.php?id=355954" style="color: #990000; text-decoration: none;" title="click to view in an external page.">An InLinkz Link-up</a></div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-37144698094431659552013-12-28T20:22:00.002-07:002013-12-29T22:21:45.067-07:00Kalamata Eggs with Vegetables<div style="color: #222222; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 23px; margin-bottom: 0.825em; text-align: center;">
<a data-mce-href="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg" href="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg" style="color: #1b8be0; font-style: inherit; line-height: 1.7; text-decoration: none;"><img alt="Image" class=" wp-image aligncenter" data-filename="IMG_4327.jpg" data-mce-src="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg?w=650" height="342" id="i-3871" src="http://moretimeatthetable.files.wordpress.com/2013/12/img_4327.jpg?w=650" style="border: 1px solid rgb(221, 221, 221); clear: both; color: #222222; cursor: default; display: block; font-style: inherit; height: auto; line-height: 1.7; margin: 0.4em auto 1.625em; max-width: 100%; padding: 6px;" width="455" /></a></div>
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<b><i><span style="color: red;">Note: </span><span style="color: blue;"> This blog, with all its previous posts, has moved to </span><a href="http://moretimeatthetable.com/" style="color: blue;">moretimeatthetable.com</a><span style="color: blue;">, but I will continue to post here, as well as there, for another month or so to assure the transition. Great thanks to my beautiful daughter, Emily Morgan, who managed the migration for me.</span></i></b></div>
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<b style="color: blue;"><i>------------------------------------------------------------------------------ </i></b></div>
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<span style="color: #ea143b; font-style: inherit; line-height: 1.7;"><strong style="color: #222222; font-style: inherit; line-height: 1.7;">There comes a moment</strong> <span style="color: black; font-style: inherit; line-height: 1.7;">between Christmas and New Year's when you simply look around the kitchen and say, "I've had enough meat, cheese, and bread." Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES…</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudLJHRtDXP7Ql08Nnjy3m9bovrFfefcskyO4EkqRR2DFJBBPxUuDnItOllSqX9CnFPtveCbgmkql6qJbCd4fmQkLL5i1IFU0LpSpS2cINaoQEPLmPy6fSyp8i4Fj6wtdQHxeCifSeu4Q/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudLJHRtDXP7Ql08Nnjy3m9bovrFfefcskyO4EkqRR2DFJBBPxUuDnItOllSqX9CnFPtveCbgmkql6qJbCd4fmQkLL5i1IFU0LpSpS2cINaoQEPLmPy6fSyp8i4Fj6wtdQHxeCifSeu4Q/s1600/photo-2.JPG" /></a></div>
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<span style="color: #ea143b; font-style: inherit; line-height: 1.7;"><span style="color: black; font-style: inherit; line-height: 1.7;"> Argh, they begin to add up. If you haven't packed away a big tub of vegetable soup in the freezer, maybe you'd like to try one of my quick breakfast-lunch-dinner skillets.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrfKv-GK_-0s827alNmfa-UeaJ1dYVAlX8pVsnkUf9ATrVN8nF2Yh6-dcECjDR1szKRHrd_wW6Do5_9eGZgwClQcluFt58Rzvurgm-iQIgbFaLazC_Nl6l3xRjwGrmXpiME1J-Rx0ZdI/s1600/photo-5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrfKv-GK_-0s827alNmfa-UeaJ1dYVAlX8pVsnkUf9ATrVN8nF2Yh6-dcECjDR1szKRHrd_wW6Do5_9eGZgwClQcluFt58Rzvurgm-iQIgbFaLazC_Nl6l3xRjwGrmXpiME1J-Rx0ZdI/s1600/photo-5.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out to brunch…eating… more!</td></tr>
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<span style="color: black; font-style: inherit; line-height: 1.7;">This little meal takes the loveliness spinach has to sell (think cooked salad), combines it with the summery delight of onions with tomatoes, and tops it all off with a couple of quickly fried and runny eggs. A piquant dollop or two of chopped kalamata olives or a spoonful of that tapenade leftover from the cocktail party might gild the lily, but probably not. Make one for you and one for whomever else is still rambling about the holiday house. OH, OK; have it with another mimosa.</span></div>
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kalamata eggs with vegetables <em style="color: #222222; font-size: 14px; font-weight: inherit; line-height: 1.7;">makes one breakfast</em></h1>
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<li style="font-style: inherit; line-height: 1.7;">1 teaspoon olive oil</li>
<li style="font-style: inherit; line-height: 1.7;">pinch each crushed red pepper, kosher salt, and fresh ground black pepper</li>
<li style="font-style: inherit; line-height: 1.7;">1 large slice onion, broken into rings or pieces</li>
<li style="font-style: inherit; line-height: 1.7;">1/2 clove garlic, minced</li>
<li style="font-style: inherit; line-height: 1.7;">1 cup fresh spinach</li>
<li style="font-style: inherit; line-height: 1.7;">6 cherry tomatoes</li>
<li style="font-style: inherit; line-height: 1.7;">2 large eggs</li>
<li style="font-style: inherit; line-height: 1.7;">2 tablespoons chopped kalamata olives or tapenade</li>
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<li><span style="color: #222222; font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 23px;">Heat an 8-inch skillet over medium heat with oil and spices for 30 seconds. </span></li>
<li>Add onion and cook five minutes or so, stirring regularly, until onion is soft and beginning to brown. Add garlic, spinach, and tomatoes. Cook another 2 minutes or until spinach is wilting and tomatoes are softening. </li>
<li>Break two eggs on top of the vegetables -- one in each half the pan -- and sprinkle eggs with salt and pepper. Lower heat and cover for 2- 3 minutes or until eggs are done to your liking. </li>
<li>Tip pan out onto a warmed plate and top with olives or tapenade. Serve with hot buttered toast and jam.</li>
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Sing a new song as you plan for New Year's,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-3875549432022553592.post-19446043144465032012013-12-22T16:21:00.002-07:002013-12-22T17:46:05.300-07:00Stained Glass Shortbread Hearts<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH44zy25-k9VK4zyXdmLtXWJAwSlTBC2W73AN1zAzgIGmYQMqk8BVrKoQ62aHVIStpnbaLB8dBzLkVT-ZgJjhkUFGokk1dvImDfbI_sKJLql6E9R7AP4Mf3aIls9x8dgLwCpGcQ0xnBwE/s1600/IMG_4448.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH44zy25-k9VK4zyXdmLtXWJAwSlTBC2W73AN1zAzgIGmYQMqk8BVrKoQ62aHVIStpnbaLB8dBzLkVT-ZgJjhkUFGokk1dvImDfbI_sKJLql6E9R7AP4Mf3aIls9x8dgLwCpGcQ0xnBwE/s400/IMG_4448.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used INDIA TREE Sparkling Sugar--Confetti "color."</td></tr>
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<span style="color: #274e13; font-size: large;">I have a group of favorite Christmas cookies </span>and I make most of them every year. Not all. Some years there's just no time for the cranberry bars and the candy canes <i>do</i> only make it into the round up every so often. I'm not sure what gives one cookie a spot at the top of the favorites' team or what makes another a relief pitcher, but I'm thinking it's which little crispy piece of sweetness draws the most desirable oooos and ahhs from family and friends versus those that are still in the freezer at Easter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kPcQBjKGOwjTplAPoerQbAqel8GtZwTaSU6oj57qZLhIkHHyU526F4nFzQ-HUzPDNeeNYVZatXxg2oBuOiSh_5Pfj-Z9Gut0ixq6nc5wyFWvPk7WRrhqhXVxIVdhYxnpjduCkuL7ios/s1600/photo-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kPcQBjKGOwjTplAPoerQbAqel8GtZwTaSU6oj57qZLhIkHHyU526F4nFzQ-HUzPDNeeNYVZatXxg2oBuOiSh_5Pfj-Z9Gut0ixq6nc5wyFWvPk7WRrhqhXVxIVdhYxnpjduCkuL7ios/s1600/photo-3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To say I love my grandson's help in the Christmas kitchen is not an understatement.</td></tr>
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<span style="color: #990000; font-size: large;">That I love to make cookies is undeniable. </span>That I must, absolutely must, make a new recipe or two every year is something I know. If only there were more days for baking, more mouths for chewing, more mugs of cocoa that needed a sidecar, more glasses of Vin Santo calling out for biscotti.<br />
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In fact, since my kids have left home, I schedule a cookie party of some kind so that I have a reason to bake. And bake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYMnNLSo_ipcWttkQgfw082N-VIkx8DKXYDf16OfB1SDNit4HJ9Is1_DFQ7fOYbxB0W8i97Gh4uaRvzGIxuKPpGXclH8UEwrDBo2gnU1xueIURca_lY06Ebvr3QSFLolstgBiV7EQLXQ/s1600/IMG_4387.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYMnNLSo_ipcWttkQgfw082N-VIkx8DKXYDf16OfB1SDNit4HJ9Is1_DFQ7fOYbxB0W8i97Gh4uaRvzGIxuKPpGXclH8UEwrDBo2gnU1xueIURca_lY06Ebvr3QSFLolstgBiV7EQLXQ/s320/IMG_4387.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An ornament I bought in Taos--it stays in my front window year-round.</td></tr>
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<span style="color: #274e13; font-size: large;">Early in the season,</span> I often place a cookie book or two next to my reading chair. I put sticky notes at the recipes that appear promising and assure myself I'll try this one or the other -- and sometimes I do. Sometimes I'll see something online or in the newspaper that will call me. My sister will send a recipe and those are treasures to tempt and attempt.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-F351xU3Ey8_Fxg_VBP-ez0G2Vh8i6MDKt5khe6ARTw36IsCQRobhnViXn_XDQC4KpDXd8szlzrmECRimfNYTbqH7up2iWhGOi6j-6LjTRCOBGaJoDJF2_OdvaAzr6lEB-zOiveO1W0/s1600/IMG_4454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-F351xU3Ey8_Fxg_VBP-ez0G2Vh8i6MDKt5khe6ARTw36IsCQRobhnViXn_XDQC4KpDXd8szlzrmECRimfNYTbqH7up2iWhGOi6j-6LjTRCOBGaJoDJF2_OdvaAzr6lEB-zOiveO1W0/s320/IMG_4454.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This uses the add the sugar to the dough method. (See *)</i></td></tr>
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<span style="color: #990000; font-size: large;">Inevitably, I drag out the old recipe box </span>and find the tried and true blue friends of years past, and make those first, second, third…. Ginger Cookies, Chocolate Snowballs, 7-Layer Bars, Shortbread, Sugar Cookies, Pecan Bars, Date Bars… (The list goes on.) <br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBR-zwIJv9iFrGhuYAsAqnBpJlryvzP2udb_Q0uZZ37IkGduDvdW8SDnMV9OFhO7ss8WBdDclo8m25jJ3saYLHDIN04nKnZBX1g1ChUIZ03he9L_qSTlKLQxMwZstGeT-Hx3Y468hAUk/s320/IMG_4453.JPG" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This is the add-the-sugar-to-the-top-of-the-hearts method described in the recipe.</i></td></tr>
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And the new cookie may wait its turn patiently. Might even have to wait until next year.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE5gqEVATzAascqQeCo5gCdqG01nDREx-Fmy2z5NVq1k53RyGItHlfRuKxqrbz2vUEKAHTRqP3n9r0YH1fwpQ9DNDqWAnQ28APfsYeU8agMNfXeo55HV7VqWgHG4MyW4KlAfy7CW9rRM/s1600/IMG_4457.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE5gqEVATzAascqQeCo5gCdqG01nDREx-Fmy2z5NVq1k53RyGItHlfRuKxqrbz2vUEKAHTRqP3n9r0YH1fwpQ9DNDqWAnQ28APfsYeU8agMNfXeo55HV7VqWgHG4MyW4KlAfy7CW9rRM/s320/IMG_4457.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cookies at left have sugar added at top. At right, sugar added to the dough. (Same in next photo)</i></td></tr>
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But sometime its turn at bat will arrive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtCORK3xpFfgiVhDRa_4tg1Qeu101dSBe5hQhgqEY99PtM41M8qED0CcS59qeykNcwaiQhJG7Z7hY8ISKakVW4H-qqvji0aDp6wnFvH5SGNcKNh2EGvmJUqUs-2u8AuvIecayqSelv_s/s1600/IMG_4458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtCORK3xpFfgiVhDRa_4tg1Qeu101dSBe5hQhgqEY99PtM41M8qED0CcS59qeykNcwaiQhJG7Z7hY8ISKakVW4H-qqvji0aDp6wnFvH5SGNcKNh2EGvmJUqUs-2u8AuvIecayqSelv_s/s320/IMG_4458.JPG" width="320" /></a></div>
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The music will start….<br />
I bake to Peter, Paul, and Mary's <i><a href="http://www.amazon.com/Holiday-Celebration-Peter-Paul-Mary/dp/B000002MGH/ref=sr_1_1?s=music&ie=UTF8&qid=1387716544&sr=1-1&keywords=peter+paul+and+mary+christmas">Holiday Celebration</a> </i>-- at least to begin with.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtL9x29CKe4SuteolxfQbADBuYZYya-0ykyze0HmhEyEx2yXP5Gb49EYCPM1JvVq62uZMCUFbpKCL_GELc1I7pi7j1ohbMC6Nh2RPPUwcSL_bgawj4Tgkub5JlY6c1xaIOrcmvrpMD64I/s1600/IMG_4460.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtL9x29CKe4SuteolxfQbADBuYZYya-0ykyze0HmhEyEx2yXP5Gb49EYCPM1JvVq62uZMCUFbpKCL_GELc1I7pi7j1ohbMC6Nh2RPPUwcSL_bgawj4Tgkub5JlY6c1xaIOrcmvrpMD64I/s320/IMG_4460.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Double hearts. This one just came out like this. Ah. Sigh.</i></td></tr>
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The counters are cleared of the coffee pots, salt and pepper, olive oil, crushed red pepper….<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzfkzhMXrAZASBxsLbjR5Kx-CMR8u_DgEfumpg4YzD1L37lnmQPqVzuh2-RbQYIZxyym7K-yQIUmIsGX852wq8w9AIK5XbTVAVgek4CA0cgxPI5ZxxEDMzIU5J31tNs-F5DoFi_yKKX4/s1600/IMG_4449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzfkzhMXrAZASBxsLbjR5Kx-CMR8u_DgEfumpg4YzD1L37lnmQPqVzuh2-RbQYIZxyym7K-yQIUmIsGX852wq8w9AIK5XbTVAVgek4CA0cgxPI5ZxxEDMzIU5J31tNs-F5DoFi_yKKX4/s320/IMG_4449.JPG" width="320" /></a></div>
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so that there's room for a standing mixer, 3 or 4 favorite cookie sheets, and some cooling racks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6U2KQENFnGjX-1CkqAlaai-IzCE5fhz-WcdT11qXFj5ZRUkQ7BzK5iuaZ8VH-7D-eCJQaEAnmK1nPijYC8uboD8mkIT23k-5cblHpfvBkxK8YGqithRkj9nRoPR035O5H2_ZwGQujac/s1600/IMG_4446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6U2KQENFnGjX-1CkqAlaai-IzCE5fhz-WcdT11qXFj5ZRUkQ7BzK5iuaZ8VH-7D-eCJQaEAnmK1nPijYC8uboD8mkIT23k-5cblHpfvBkxK8YGqithRkj9nRoPR035O5H2_ZwGQujac/s320/IMG_4446.JPG" width="320" /></a></div>
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It takes a clear counter to bake a cookie.<br />
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This year's new cookie not <i>exactly</i> new, but it's a new <b>version</b> of my favorite shortbread. And I think it's a perfect newbie. Tender, but crisp all the way through. Bright in affect. Tiny. Also a bit time-consuming, but worth it. These meltable mouthfuls are just an inch long and hence are perfect for those who want a cookie, but don't want a cookie -- if you know what I mean. An inch long cookie? What harm could that do? (None if you stop at one.) Here's how:<br />
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<span style="color: #274e13; font-size: large;"><b>stained-glass window shortbread hearts</b></span><br />
<ul>
<li><span style="color: red;">3/4 pound (3 sticks) unsalted butter--soft</span></li>
<li><span style="color: red;">1 cup white sugar</span></li>
<li><span style="color: red;">1 teaspoon vanilla extract</span></li>
<li><span style="color: red;">3 1/2 cups white, unbleached flour</span></li>
<li><span style="color: red;">1/4 teaspoon salt</span></li>
<li><span style="color: red;">sparkling sugar (confetti)*</span></li>
</ul>
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Preheat oven to 350 degrees Fahrenheit.</div>
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With an electric mixer or very strong hands, beat together the butter and sugar; add the vanilla. </div>
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In a separate bowl, sift together the flour and the salt. Add the flour mixture to the butter mixture, mixing slowly at first to avoid a flour shower. When dough begins to hold together, stop mixer and remove dough. </div>
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Shape first into a ball and then flatten into a disc. Wrap with plastic wrap or foil and refrigerate 30 minutes. (If you refrigerate the dough longer, you may have to let it warm up a bit. I've left it overnight or longer; it has no eggs, so keeps a bit more than most doughs.) </div>
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Divide dough into approximately 1-cup portions and, using a rolling pin,** roll out to 1/4-inch thickness on a lightly floured board or counter.</div>
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Cut out using 1-inch heart cookie cutters and press sparkling sugar into each.* Place on baking sheets. Bake 6-9 minutes or until set and just beginning to color at edges. Remove to cooling racks. Store in tightly covered containers for up to a month.</div>
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*Alternately, add sugar to dough as you roll and <i>then cut out the hearts</i>; the cookies will look a bit differently, but will be just as good.</div>
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**No rolling pin? <a href="http://www.chow.com/food-news/65596/how-to-roll-dough-without-a-rolling-pin/">Watch this little video.</a> A wine bottle might work just as well!</div>
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<i>Provenance and Truth in Lending: </i> The ingredients (except for the sparkling sugar) for this recipe are from Eli Zabar via Ina Garten with great appreciation.</div>
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<span style="font-size: large;">--</span></div>
<h2>
<span style="font-size: large;"><b>Around the 'Hood</b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAokgyO8JTZow-QI_lZhR_N05r4MknNqS9aLdqd0HrNgY_2zIMBb5uwu39FloCOZAEf7EHkSUGjMziTvB-1C7eRHp2_oxrGd08l53Gtnrg_ChBPNndVdIPdA7FQg4Q1o_wvZfBiJP19_g/s1600/IMG_4415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAokgyO8JTZow-QI_lZhR_N05r4MknNqS9aLdqd0HrNgY_2zIMBb5uwu39FloCOZAEf7EHkSUGjMziTvB-1C7eRHp2_oxrGd08l53Gtnrg_ChBPNndVdIPdA7FQg4Q1o_wvZfBiJP19_g/s320/IMG_4415.JPG" width="320" /></a></div>
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This year's twins munching in my front yard. (above)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGc6esn0_jM5SYChPAIDwf0d1ZZ2JVw1WMnZkKXa-2aFY-iJT0siH6XnvhuUjKQpaRxsbYT1SV7CgkePFsuKvYHALGOGi9944R_ytemVNAr22UrgLYn-lFAfC8OfrR3aVHEAr5Q9kDkc/s1600/IMG_4422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGc6esn0_jM5SYChPAIDwf0d1ZZ2JVw1WMnZkKXa-2aFY-iJT0siH6XnvhuUjKQpaRxsbYT1SV7CgkePFsuKvYHALGOGi9944R_ytemVNAr22UrgLYn-lFAfC8OfrR3aVHEAr5Q9kDkc/s320/IMG_4422.JPG" width="320" /></a></div>
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Their vigilant mom. (above)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqZrS_LeSm8PMyJ0WWwCVG-zU_IUy-ZYUo_KjH0QoACju1zPRw-u7FD2Liq1uFvckc9GqEFeS_SflhyVduISSCrX12_BDf7m9kHj-XrX3pU17qhRS9MLNFC8DUTNcoaLUYjBzfKpsFzg/s1600/IMG_4423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqZrS_LeSm8PMyJ0WWwCVG-zU_IUy-ZYUo_KjH0QoACju1zPRw-u7FD2Liq1uFvckc9GqEFeS_SflhyVduISSCrX12_BDf7m9kHj-XrX3pU17qhRS9MLNFC8DUTNcoaLUYjBzfKpsFzg/s320/IMG_4423.JPG" width="320" /></a></div>
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The family out back. (above)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVIGQrVaGe6ZON8VR6slOLZwWbZ7_Mty4QadtQJK0jMzKTdxSbEz99jE_72VmNAISnkuiXFkTxf5fI-gdG0P4KFAjxpHPSYFpx7zRyQRtkkX2QzMPpOlEoj7NBmDoC7ZYvbHOmxULsBk/s1600/IMG_4427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVIGQrVaGe6ZON8VR6slOLZwWbZ7_Mty4QadtQJK0jMzKTdxSbEz99jE_72VmNAISnkuiXFkTxf5fI-gdG0P4KFAjxpHPSYFpx7zRyQRtkkX2QzMPpOlEoj7NBmDoC7ZYvbHOmxULsBk/s320/IMG_4427.jpg" width="240" /></a></div>
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On a clear day, you can see forever. Well, you definitely can see Pike's Peak from my front door.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAgkDPx9c_1TRp9Djup720XdXPg8Met1i4WLjKbRLtt2tgpek2rrwKRVF82gvXC6_kXLhWpEDiKRPWV445x7gAPQHZxyO36OxCD4IQ7iT1ffHBfw361zZJpdW1mBQ1RBMUe-XXn77PY8/s1600/IMG_4443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAgkDPx9c_1TRp9Djup720XdXPg8Met1i4WLjKbRLtt2tgpek2rrwKRVF82gvXC6_kXLhWpEDiKRPWV445x7gAPQHZxyO36OxCD4IQ7iT1ffHBfw361zZJpdW1mBQ1RBMUe-XXn77PY8/s320/IMG_4443.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click here for my <a href="http://moretimeatthetable.blogspot.com/2010/12/ginger-repeat.html">Ginger Cookie</a> recipe. It's a keeper.</td></tr>
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Our cookie party -- "Cookies, Carols, and Champagne," is Monday night. I am, uh, a bit behind. Think of me.<br />
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Happy December…as you sing a new song,<br />
AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-3875549432022553592.post-56110882950125360762013-12-18T06:45:00.002-07:002013-12-18T21:09:53.410-07:00Slow Cooker Bean Soup at Altitude--Ski Day Special! <img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0MyBEAlOf-oR-sfKQGQtoJYjDnrCTVZEMjxaUk33tdUGNrKNFwiltjCeUoCwJ6RwHAlLX71Z7i7hpmUyddEkwmVRZd4FFH_GxWW6ViBrVWgOhb__FKuhcA3FpX-w_H-oZhN47rJlroU/s400/IMG_2623.JPG" width="300" /><br />
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<span style="font-size: large;"><span style="color: red;"><b>When I first moved to altitude,</b></span> </span>everyone seemed to talk about the changes needed to cook here. There were lots of suggestions about baking particularly (use less yeast and sugar--more salt for bread), but also about cooking anything at all (cook longer and with more liquid) and I paid attention. To be sure, some baking required a bit of adjustment -- a few things never did come around -- but the biggest hurdle was lack of humidity. Leave a piece of bread on the counter for a few minutes (say the phone rang when you were about to make a sandwich) and you'd return to dry bread--as if you left it out all night in Chicago or were drying bread for stuffing in Miami. Bake cookies, leave them to cool on the rack a couple of hours instead of a couple of minutes, and you'd have rocks. <i>All Colorado cookies are biscotti</i> is how I look at it. Cookies must be eaten, stored in very tightly-sealed containers, and/or frozen as soon as they're cool. More than one Colorado baker has just thrown in the towel at Christmas. You simply can't eat them before they're stale. My method is to freeze every batch, taking out just the number of cookies you'll eat -- or give away-- at one sitting. It works, but you need a big freezer --or a freezing garage-- if you're a happy baker in December.<br />
<a name='more'></a><i><b>Aside</b>: There are those that will tell you it's more <b>attitude</b> than altitude. I might agree, though I beat an extra egg into my corn and tea breads and I always bake with extra-large eggs no matter what. I also cut the amount of sugar in many baked goods--even things like a mashed sweet potato casserole. </i><br />
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<span style="color: #38761d; font-size: large;"><b>Beans in the slow cooker at altitude?</b></span><span style="color: #274e13;"> </span>Most locals will tell you a story about moving here, throwing their beans in one morning like they did in Wisconsin, and finding (B)oulder-impenetrable beans at supper time. To coin a phrase. Heart-breaking. Where were the beans they loved? The inexpensive and nutritious pot of goodness necessary to eat with a crispy pan of cornbread? Working on a lamb stew with beans one day -- mid-afternoon -- I discovered microwaving beans. Microwaved beans are done quickly, I'll give you that, but they're also improved in texture and, therefore, taste. They don't disintegrate in order to be done; they're smooth and tender, with intact skins. <i>And the microwave enables your pot of beans or bean soup to be done to perfection in only one day in the slow cooker!</i><br />
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<span style="color: #cc0000; font-size: large;"><b>During the holidays</b></span>, you need a day when you eat at home without cookies or cheese on the menu or maybe you're cooking ahead for New Year's or planning for that ski trip. If you like, you can do what I did, which was to prepare the soup in the evening and put it on in the slow cooker overnight. It's then ready for lunch, too. <b><i>Try this:</i></b><br />
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<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27Pqc0tB8ho4bzf_vU7VMQnoXP9NCVgFgY1ghLnlAlcnMSoEehHPN8VqN3OwRkmbf8ZHlvXF7PnnhtG92hYRnIWzI29R-JBhEG0s8Rkf9Bv5G1zFGPPE5OrTVJlKR4sCEL0wPthHf4D8/s400/DSC05550.JPG" width="400" /><br />
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<span style="color: red; font-size: large;"><b>slow cooker bean soup at altitude</b></span><br />
<span style="color: #783f04; font-size: large; font-weight: bold;"> </span><i><span style="color: #38761d;"><b>makes 5+ quarts of soup </b> 12 servings</span></i><br />
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<b><span style="color: #783f04;"> </span>I used a 6.5 quart slow cooker and a full-size microwave. You'll need a large (2 quart-plus), microwave-safe container with lid or an 8-cup glass measuring cup covered tightly with plastic wrap -- or even a plate, though you then might have a little clean up...</b><br />
<ul>
<li>1 pound dry white beans--northern or navy</li>
<li>Water</li>
<li>Kosher salt</li>
<li>Fresh ground black pepper</li>
<li>..............................................................</li>
<li>1 large onion, chopped</li>
<li>2 cloves garlic, very finely-minced</li>
<li>3 each carrots and celery stalks, diced</li>
<li>1 tablespoon Herbes de Provence (or a mixture of dried rosemary, thyme, oregano and basil)=</li>
<li>2 quarts chicken stock</li>
<li>1 quart of water</li>
<li>1/2 cup white wine, optional</li>
<li>15-ounce can chopped tomatoes</li>
<li>3 tablespoons tomato paste</li>
<li>Handful of chopped fresh parsley</li>
<li>1 large smoked ham hock (have butcher cut in half if possible)+</li>
<li>2 cups sliced kielbasa, optional</li>
<li>Hot sauce ( a few drops in slow cooker and passed at the table)</li>
</ul>
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<span style="color: #783f04;"><br /></span>
<b>1. Soak sorted* beans, 1 tablespoon kosher salt, and a few grinds of black pepper overnight in water that just covers beans. Alternately, bring them to a boil for five minutes, cover, and let sit one or more hours. Drain.</b><br />
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<b>2. Place drained beans in a microwave-safe container with a quart or so of water seasoned with a few grinds of black pepper. Cover and microwave on high for one hour, stirring once half-way through cooking. (Caution: very hot.) Use heavy mitts or potholders to carefully remove container from microwave. Drain.</b><br />
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<b>3. Add beans to slow cooker with onion, garlic, carrots, celery, herbs, chicken stock, water, white wine, tomatoes, tomato paste, parsley, ham hocks, kielbasa (if using) and hot sauce. Stir in 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Mix well.</b><br />
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<b>4. Cook on low for 8-9 hours or until beans are tender. Remove ham hocks, let cool briefly and slice off meat. Chop the meat, discarding gristle and bone, and return to the pot. If you like your soup thicker, remove 2-3 cups of soup and puree carefully in the food processor, blender, or using an immersion blender. Return the blended portion of soup to the slow cooker. Taste and re-season as necessary. Serve hot with corn bread--recipe below, if needed. Place a bottle of hot sauce on the table for those that like spicier soup.</b><br />
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*Sorted: Check dry beans thoroughly for stones or other inedible materials before cooking.<br />
=You can also use a bay leaf or two in place of these dried herbs if that is more appealing to you.<br />
+You can use smoked pork chops,a ham bone, a cut-up ham steak, or chopped leftover ham, too. Even a few sliced of diced bacon will work.<br />
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<span style="background-color: white; color: #783f04; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"><span style="font-size: large;"><b>alyce's corn bread--gluten or gluten-free</b></span></span><br />
<span style="color: #783f04;"><i><br style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;" /></i></span><span style="background-color: white; color: #783f04; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"><i>makes one 9"inch cast iron pan (can use 9" baking pan if necessary) </i></span><br />
<span style="background-color: white; color: #783f04; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"><i>8-10 servings</i></span><br />
<ul>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">5 tablespoon</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">s butter, divided (1/4 cup or 4 t</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">ablespoons for batter; 1 tablespoon to grease pan)</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">2 eggs, beaten</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1 cup milk</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1 tablespoon finely minced onion</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1 cups white or yello</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">w cornmeal, <a href="http://seattletimes.com/html/foodwine/2008729348_zfoo11cookqanda.html">stone-ground</a> if possible</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1 cup unbleached white flour or <a href="http://www.vitacost.com/king-arthur-flour-multi-purpose-flour-gluten-free-24-oz-1?csrc=GPF-PA-071012075027&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=071012075027&ci_src=17588969&ci_sku=071012075027&gclid=CODkzIL8ubsCFecRMwodVhcAaw">basic gluten-free baking mix such as King Arthur's</a>**</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1/4 cup white</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">, granulated sugar</span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">2</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"> </span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">teaspoons</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"> </span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">baking powder</span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"> </span></li>
<li><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">1/2 teaspoon fresh ground black pepper </span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"> </span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"> </span></li>
</ul>
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<ol style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">Pre heat oven to 400 degrees Fahrenheit (205 Celsius). Place rack at center.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;"> Melt 4 tablespoons of the butter and set aside.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">Heat a 9" cast iron skillet (23 Le Creuset) on the stove top over low flame with thetablespoon of remaining butter. </span></span> <i>(If using a baking pan, simply grease the pan.) </i><span style="color: black;">Tilt and tip skillet from side to side to coat the entire pan with a film of butter. Remove from heat if butter begins to burn.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">In a medium bowl, whisk together eggs, milk, onion, and reserved melted butter. Set aside.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">In a large bowl, mix well the dry ingredients (cornmeal - pepper). Pour milk mixture into dry ingredients and mix until just barely combined.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">Pour batter into hot skillet or greased pan. I let the pan sit there a minute or two. Using hot pad for skillet, carefully move skillet to oven center rack. </span></span> </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #783f04;"><span style="color: black;">Bake about twenty minutes or until bread is golden brown with crispy edges and a toothpick inserted at center comes out clean. Serve hot with honey and butter. Wrap leftovers carefully and store at room temperature for one-two days or up to one week in the refrigerator. (Good crumbled in milk for breakfast.) </span></span></li>
</ol>
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<span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 22px;">**If making gluten-free cornbread, add 2 tablespoons extra cornmeal to the mixture.</span></span></div>
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<span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 22px;">Sing a new song,</span></span></div>
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<span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 22px;">Alyce</span></span></div>
<br />Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-60194209570412289592013-12-06T05:56:00.000-07:002013-12-06T11:00:59.115-07:00Ina Fridays -- Appetizers -- Grilled Lemon Chicken Skewers with Satay Dip<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ56Ql0y_YMSp8Hk8k6ytYiD3UvsM0a6jciQuZ1Lynj7l_qGhMNksDTIYFSSvLEs3iT_t8shOrkL0RC-LAPWrt6gyFjcNwBlVK4dweQHIougOerwxZ-6pWwuXb2qdJ4fOc5JlnD3ysMY/s1600/053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ56Ql0y_YMSp8Hk8k6ytYiD3UvsM0a6jciQuZ1Lynj7l_qGhMNksDTIYFSSvLEs3iT_t8shOrkL0RC-LAPWrt6gyFjcNwBlVK4dweQHIougOerwxZ-6pWwuXb2qdJ4fOc5JlnD3ysMY/s400/053.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Lemon Chicken Skewers with Satay Dip: scroll down for link to recipe.</td></tr>
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<span style="font-size: large;">Perhaps it would have been better </span>if I'd chosen something that didn't require grilling on a day when the high was 7 degrees Fahrenheit. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAeKRegQsQ442MwsHjQ-jUY_DRUGSNbNkIfMrSvr24hIpi2jynAu3YBymkBIGXTw9ZUehuEOjWK7J1PF-TTgNz9JRJWTD5-_oD30nKWAMUB0nxCfJgjS_iY4M_IGj25Ue5h4c0thQi08/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAeKRegQsQ442MwsHjQ-jUY_DRUGSNbNkIfMrSvr24hIpi2jynAu3YBymkBIGXTw9ZUehuEOjWK7J1PF-TTgNz9JRJWTD5-_oD30nKWAMUB0nxCfJgjS_iY4M_IGj25Ue5h4c0thQi08/s400/017.JPG" width="400" /></a></div>
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But, oh no, I had to make a grilled chicken dish. Right oh.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJzGAXZ9FzxLfkZ5Xkw3wD7uHHPAc0EIsJ0Udgtd2SZULWO6V2vypV5jAYVUxfUnphqf0yOYsSKoSZWopH0LnO4xp8RbBbSt2CDf4P6JrNE2DJqF5oPQdziI2Z0SP8rI_SHCvVwcNji8/s320/027.JPG" /><br />
Perhaps I wanted to channel summer. Spring? <br />
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Below: my geraniums watching the weather from their safe south window.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7i087e7U-F7ftug0xfv3giwhYIPTdUL_KgXFs2-cF-Kx0UMAo3d4iEcQ8DRUrIrOjfpX3Q6ypV5pR3Bk_pr_C4EyXAfpetkCYbyAnErrKouQESnwDzL6ysVdVHGHf6NMEtZcNK-decM/s1600/photo+%252817%2529.JPG" /><br />
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Off my deck, this afternoon, this gaggle of geese was heading south. Better late...<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9XhzNDJcb6shifP50nY2W_yrUL2HuDmG95gms4djTAfSOgvOUQMNEo6YW4oxMWcHndOfxAX9f4ktMYycy8hgKQvTPYkRmywI7xbmaS-c1RvB6_2kqE_HNzph72XhyA8vMUDs9VEd_h0/s320/002.JPG" /><br />
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What about this sweet girl in my front yard? Brrr..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzZ8k853w5qMyTYMC3qKSKT9hpx3fa39vEmcgzDkBtS-CJ_UccxVdKHJFPzl7-9JitiFzpSDsXLpkpL0dnZDMPlAp74d0J4Zy6PYABXgf_wcKnwrLWbGG5Cc_OhI70culnFRL_WTM81U/s1600/IMG_4337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzZ8k853w5qMyTYMC3qKSKT9hpx3fa39vEmcgzDkBtS-CJ_UccxVdKHJFPzl7-9JitiFzpSDsXLpkpL0dnZDMPlAp74d0J4Zy6PYABXgf_wcKnwrLWbGG5Cc_OhI70culnFRL_WTM81U/s320/IMG_4337.JPG" width="240" /></a></div>
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Even Miss Gab and Tucker stayed snuggled under the dining room table. Smart puppies, huh?<br />
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<span style="font-size: large;">Nevertheless, I persevered.</span> I marinated the boneless breasts in lemon, thyme, and olive oil. As if, well just as if I were about to light that grill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0XMbJhaidNvuKtU5wPoe0lRl_5w2FaTnaqwdriv4ZKPpgOnEkH8w25rBGdSEd7tRWihKFC8yhpxC_AYYGKJDcTvGuV1WVDhgHbLdnpjoAzDXbJAH8LedWzYLlZyRGDQMxE_6bT1ChgQ/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0XMbJhaidNvuKtU5wPoe0lRl_5w2FaTnaqwdriv4ZKPpgOnEkH8w25rBGdSEd7tRWihKFC8yhpxC_AYYGKJDcTvGuV1WVDhgHbLdnpjoAzDXbJAH8LedWzYLlZyRGDQMxE_6bT1ChgQ/s320/007.JPG" width="320" /></a></div>
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<span style="font-size: large;">I sauteed onions and garlic</span> with sesame and olive oils and added all of the lovely ingredients like peanut butter, soy sauce, and more, to make the thick, luscious <a href="http://en.wikipedia.org/wiki/Satay">satay</a> dip or sauce. <i>Satay, itself, is actually the skewered meat. </i> If you like a looser dip, add a little chicken broth. And if you <i> really</i> like the dip, make extra and store it in the fridge for up to a month. Stir it into rice or pasta or lather it on a lusty sandwich.<br />
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<span style="font-size: large;">I read the recipe again</span> and realized while at THE BAREFOOT CONTESSA store, Ina made this chicken over and over again as is or with grilled vegetables for a salad. The sliced chicken on skewers with satay sauce was another version served for appetizers at parties they catered. I <i>did</i> like the chicken enough to make it all by it's lonesome self. Maybe on some couscous with asparagus. Come spring, I mean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8D0fAb-kc4jgTMCl7zSd-ps_wDiKvUxDQPDF5_zF7HU3-mqwhts02fKGoEwNEuAsoyShff-obkyzZpacBgZGyVFWVIFm0jCDFnGgtW1hvqyqos9V0jRYIAliWIWSV_EzEyr37Y7D0Og/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8D0fAb-kc4jgTMCl7zSd-ps_wDiKvUxDQPDF5_zF7HU3-mqwhts02fKGoEwNEuAsoyShff-obkyzZpacBgZGyVFWVIFm0jCDFnGgtW1hvqyqos9V0jRYIAliWIWSV_EzEyr37Y7D0Og/s320/014.JPG" width="320" /></a></div>
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<span style="font-size: large;">And then</span> I grilled the chicken <b>on top of the kitchen stove............................</b><br />
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<span style="font-size: large;">Lest you think </span>this was a losing proposition, I beg to differ.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qDKim7wX2wrYllbR6WFrMJshv7vauP3aFTQjP8bYJESV5c15OwXesmqTFSbJaSkq0Y-kvsBN1LHlP3JqTXsP1YE7WimjXt42AHI1CwIbv96ZXNMF-3cE6k7ojBaZF66E_fXe-MGywVQ/s1600/024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qDKim7wX2wrYllbR6WFrMJshv7vauP3aFTQjP8bYJESV5c15OwXesmqTFSbJaSkq0Y-kvsBN1LHlP3JqTXsP1YE7WimjXt42AHI1CwIbv96ZXNMF-3cE6k7ojBaZF66E_fXe-MGywVQ/s320/024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ina's instructions are for charcoal, but call for grilling for 10 minutes on each side. Sounded like a lot to me.</td></tr>
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<span style="font-size: large;">Grilled over very high flame </span>for one minute on each side, then cooked covered for another few minutes over low heat, this chicken was tender, juicy, succulent and .... well, no, it didn't taste <i>quite</i> like charcoal grilled. BUT it was lovely. I was so excited that I ran back outside. <br />
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Above--my backyard garden and north toward Denver. Below--my tiny front yard.<br />
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Out front, I couldn't resist shooting out through an ornament from Taos I leave up year round.<br />
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<span style="font-size: large;">And, after that, I decided cold or no, </span>that chicken needed to be photographed in the snow. And so it was that a grandma from Chicago cranked up her gas stove in the cold, snowy winter of Colorado and made summer.<br />
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<tr><td class="tr-caption" style="text-align: center;"> Party! And anyone who's lived in Minnesota knows ANYTHING TASTES BETTER ON A STICK.</td></tr>
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Lemon Chicken (and the skewers) --a perfect main course, too--is from.....<br />
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<tr><td class="tr-caption" style="text-align: center;">Ina's first book, published in 1999. If you haven't read it, now's the time.<br />
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<a href="http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-skewers-with-satay-dip-recipe/index.html"><span style="font-size: large;">CLICK HERE </span><span style="font-size: small;"> FOR RECIPE -- Grilled Lemon Chicken Skewers with Satay Dip </span></a></td></tr>
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<span style="background-color: white; color: #274e13; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 22px; text-transform: uppercase;"><b>ALL ABOUT INA FRIDAYS:</b></span><br />
<span style="color: #274e13; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="text-transform: uppercase;"><b><br style="background-color: white; font-size: 16px; line-height: 22px;" /></b></span></span><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><i>The first Friday of the month</i>, food bloggers from many parts of the world join together in posting a favorite Ina recipe. This month we have Appetizers; next month we're whipping up Salads, Soups, and Sides for 2014!</span><br />
<span style="background-color: white; color: #eeeeee; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">...</span><br />
<span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b>Stop in and see what all of our fine writers are cooking up today or any day:</b></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Ansh @ <a href="http://www.spiceroots.com/" style="color: #c3cd69; text-decoration: none;"> Spice Roots </a></span><a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #c3cd69; font-family: Times, 'Times New Roman', serif; text-decoration: none;"> </a></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Bhavna @ <a href="http://justagirlfromaamchimumbai.com/" style="color: #c3cd69; text-decoration: none;">Just a Girl From AAmchi Mumbai</a>..on vacation --see earlier + upcoming posts</span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Chaya @ <span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"><a href="http://bizzybakesb.blogspot.com/" style="color: #c3cd69; text-decoration: none;"> Bizzy Bakes</a> </span></span><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"></span></span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;"><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941">Linda, @ <a href="http://www.tumbleweedcontessa.com/" style="color: #c3cd69; text-decoration: none;">Tumbleweed Contessa</a></span></span></span><span style="font-family: Times, 'Times New Roman', serif;"> </span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Minnie @ </span><a href="http://www.thelady8home.com/" style="color: #c3cd69; font-family: Times, 'Times New Roman', serif; text-decoration: none;">The Lady 8 Home</a></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Mireya @ <a href="http://www.myhealthyeatinghabits.com/" style="color: #c3cd69; text-decoration: none;">My Healthy Eating Habits</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Peggy@ <a href="http://pantryrevisited.blogspot.com/" style="color: #2f2b9d; text-decoration: none;">Pantry Revisited</a> (Peggy's out this week; check previous posts!)</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Rocky Mountain Woman @</span><span id="yui_3_7_2_1_1367536494131_2950" style="font-family: Times, 'Times New Roman', serif;"><span id="yui_3_7_2_1_1367536494131_2949"> <a href="http://www.therockymountainwoman.com/" style="color: #c3cd69; text-decoration: none;">Rocky Mountain Woman</a></span></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Veronica@ <a href="http://www.mycatholickitchen.com/" style="color: #c3cd69; text-decoration: none;">My Catholic Kitchen</a> (Veronica's out this week; check previous posts!)</span></li>
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<i style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b>Note</b>: Not all writers will blog Ina every week--there's work, vacation, family--but take a peek anyway. Some bloggers will post the following day due to time change or work/family commitments.</i><br />
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><b>Are you a food blogger?</b><span style="color: #424242;"> We'd love to have you every month or even once in a while! Email Alyce @ afmorgan53@yahoo.com to join the group <b>or </b>link in to join us occasionally (click on blue oval link button at bottom and follow prompts) </span><i style="color: #424242;"><b>only if you're blogging Ina!</b> No other posts, please?! </i></b></span><br />
<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;">...</i></b></span></div>
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;">Sing a new song,</i></b></span></div>
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;">Alyce</i></b></span></div>
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;"><br /></i></b></span></div>
<div style="background-color: white; orphans: auto; text-align: start; text-indent: 0px; widows: auto;">
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 22px; text-transform: none; white-space: normal; word-spacing: 0px;"><b><i style="color: #424242;">P.S. I go back to Saint Paul for a last review and look at the galleys for the book next week. Hopefully we'll upload it into the amazon publishing tool, it'll be returned within the next week, and might be available by New Year's!! Thanks for your patience and interest. I have SO loved working on SOUPS & SIDES FOR ALL SEASONS</i></b></span><span style="color: #424242; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 22px;"><b><i>…</i></b></span></span><br />
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<span style="color: #783f04;"><b><a href="http://www.npr.org/blogs/therecord/2013/12/06/195281915/the-mandela-playlist-a-life-and-legacy-told-in-music">In memoriam: Nelson Mandela-- a NPR playlist here.</a> (A Life and Legacy Told in Music.)</b></span></div>
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<!-- end InLinkz script -->Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com12tag:blogger.com,1999:blog-3875549432022553592.post-37593243020835479872013-12-02T21:02:00.002-07:002013-12-02T21:31:39.806-07:00Last Gasp Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
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<i><span style="color: #783f04;">I hope your Thanksgiving was all you needed it to be. </span></i> Dave and I, having moved back into our Colorado Springs house just last month, were blessed to eat dinner at friends'. Sean smoked a turkey; I made rolls and pies, as well as a pot of curried Butternut Squash Soup. Jami and Dave made a 4-quart Cauliflower Grantinee. We ferried it all over to the north side of town, where a gorgeous table and a big group of friends waited. All we had to do was sit down and enjoy it all. Thanks, God. I did bring home some leftovers...and hence this soup. Enjoy this first week of Advent or the rest of Hanukkah...and make some broccoli soup.</div>
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<span style="font-size: large;"><b>If you're looking at the final tupperware container of leftover (</b></span>or fresh, unused) broccoli from Thanksgiving... along with that cup full of mashed potatoes no one made into potato pancakes over the weekend, it's time to make broccoli soup. This quick --if not instant-- dinner needs only a lusty hunk of bread and butter (ok, a piece of cheese, too, and a big glass of Chardonnay) to call it a meal. If you've never made broccoli soup before, don't have your mouth all set for that cheesy concoction the restaurants pour forth. This is tasty-fresh with a hint of heat, hearty with lots of onions, shallots, and garlic, and made whole with a spoonful of Greek yogurt and a small spoonful of Vermont cheddar. A few crisp almond slices provide the contrasting crunch to satisfy your palate. One last grind of pepper at the table does the final trick. Try this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPv0zHUNK1_gfumH6ojIzl4qX6S57yP51FywGegIf5KgPyPQ8_HyKGpYScJsrRCsx_Wd99AzTWg1nxMLEf3Sg3kbeYoebhyphenhyphenAt2E5v1XEjjaI2CuZqVzLQ5OCPaaB4mA4JpjX8m56SXdk/s1600/IMG_4351.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPv0zHUNK1_gfumH6ojIzl4qX6S57yP51FywGegIf5KgPyPQ8_HyKGpYScJsrRCsx_Wd99AzTWg1nxMLEf3Sg3kbeYoebhyphenhyphenAt2E5v1XEjjaI2CuZqVzLQ5OCPaaB4mA4JpjX8m56SXdk/s320/IMG_4351.JPG" width="320" /></a><span style="color: #7f6000; font-size: large;"><b>last gasp broccoli soup</b></span></div>
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<span style="color: #7f6000;"><b>6 servings</b></span></div>
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<li>2 tablespoons butter</li>
<li>Pinch crushed red pepper</li>
<li>1 each: onion, shallot, garlic clove chopped</li>
<li>Kosher salt and fresh-ground pepper</li>
<li>2 carrots, sliced thinly</li>
<li>2 stalks celery, sliced thinly</li>
<li>Handful of chopped fresh parsley</li>
<li>7 cups (56 ounces) chicken broth</li>
<li>1-2 cups leftover mashed potatoes</li>
<li>4 cups fresh or cooked broccoli, chopped </li>
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For garnish: 6 each tablespoons Greek yogurt, grated sharp cheddar cheese, and sliced almonds</div>
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In a six-quart stockpot, heat the butter over medium heat and let the red pepper cook for a 20-30 seconds. Stir in onions and shallot, season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until softened--6 or 7 minutes. Add garlic, carrots, and celery. Cook another 4-5 minutes; stir in parsley. Pour in broth, cover, and bring to a boil. Stir in potatoes and broccoli. Lower heat and cook until vegetables are very, very tender. Puree using a handheld immersion blender or in batches in the food processor or blender. Taste and adjust seasonings. Serve hot, garnished with yogurt, cheese, and almonds.</div>
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<b>Cook's Notes:</b> <br />
a. This soup will take an extra ten - fifteen minutes if making with fresh broccoli.<br />
b. If you don't have any of the specified electric appliances, chop your broccoli very finely, cook thoroughly, and eat as is. The old-fashioned way would be to put the solids through a food mill and then add them back into the soup. </div>
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<a href="https://www.youtube.com/watch?v=3yZ1zxtbOJE">Light One Candle--Peter, Paul, and Mary</a></div>
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<i><b>For those of you writing or asking about the book: I travel to Saint Paul next week to upload the final copy into amazon's publishing tool. From there, they print one copy and mail it to me for final revision. If all goes well -- and I know it's been a long time coming-- it should be ready by the end of the year. I should see the first copy by Christmas. Thanks for your loving patience!</b></i></div>
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<i><b>This is my first post using my new MacBook Pro. I still, however, can't find my photos on it to upload....I'm uploading them on the old computer and then writing the text here. I'm about to get a little Mac lesson. It can't come too soon! Wish me well, readers.</b></i></div>
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Sing a new song,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-26049649879902411142013-11-27T08:37:00.001-07:002014-01-02T20:40:18.956-07:00Pie 101 - Pumpkin<br />
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<span style="color: #783f04; font-size: large;"><b><i> Pumpkin Pie should quiver, shiver, and shimmer. </i></b></span><br />
<span style="color: #783f04;"><b><i><br /></i></b></span>
<span style="color: #783f04;"><b><i>If your pie is solid and unmoving--like old jello-it's overdone or old. If the filling is pulling away from the crust, it's too old. If it's cracked, well, that just happens once in a while (it's overbaked)--but next time bake it for less time. Stay away from store pies. While, big, easy, available, and portable, they were baked....when? And are in the stores how far ahead? This pie, full of eggs and cream, should be absolutely fresh. Nearly right out of your oven. Almost warm. And, if not, at least at room temperature. It's custard. Plain and simple. And, if you don't want to make pie dough or want a Gluten-Free Pumpkin "Pie," you can bake the filling in a greased pie pan or casserole without any pastry. Just call it pumpkin custard; that's what it is.</i></b></span><br />
<span style="color: #783f04;"><b><i></i></b></span><br />
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Just the briefest of posts to be fleshed-out later. For thorough pie-making and baking instructions, see my <a href="http://moretimeatthetable.blogspot.com/2012/05/pie-alyces-step-by-step-instructions.html">Pie 101 Post.</a><br />
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I've been making this pumpkin pie since I was married. It's been baked in a dozen states and in Europe. At sea level and at altitude. (Altitude will take a little longer.) If you have canned pumpkin from last year, it will make better pie. Don't use fresh pumpkin; your pie will be stringy. Don't use organic pumpkin; your pie will be less tasty and somewhat watery. Just use plain old canned pumpkin like Libby's. They know from pumpkin and you'll just have to get over your feelings about processed food if you want to bake this pie.<br />
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Make it the day you're eating it, if possible. If not, let it cool completely, then refrigerate it overnight and bring it to room temperature before dinner.<br />
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A shortcrust or <span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;">Pâte brisée pastry made with all butter is my favorite for this pie. (See below.) The leaning toward grainy or crumbly versus flaky crust is perfect for custard and remains crisp despite the milk and egg in the filling. For the milk, </span></span>I like a mixture of evaporated milk and half and half.<br />
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<span style="line-height: 115%;"><b><span style="color: #660000; font-size: large;">PUMPKIN PIE</span></b><span style="font-size: medium;">
-- Basic recipe from early ‘70s Betty
Crocker<o:p></o:p></span></span><br />
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%;"><b>For a 9" Pie:</b></span><br />
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;">9” Pie crust <i>See below</i><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">2 eggs<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">2 cups pumpkin (If you don't have quite enough, add a little applesauce.)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">¾ cup white sugar<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">½ teaspoon salt<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">1 teaspoon cinnamon-- or a bit more
for a spicier pie*<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">½ teaspoon ground ginger<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">¼ teaspoon ground cloves--or a bit
more for a spicer pie<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">1 2/3 cups evaporated milk or half and half<o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 14.0pt; line-height: 115%;"><b>For a 10" Pie:</b></span><br />
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%;">10” Pie crust <i>See below</i><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">3 eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">2 2/3 cups pumpkin</span><br />
<span style="font-family: Symbol; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 cup sugar</span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">¾ teaspoon salt<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">1 ½ teaspoons cinnamon* --or a bit more
for a spicier pie<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">¾ teaspoon ground ginger<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">½ teaspoon ground cloves--or a bit
more for a spicier pie<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">2 ¼ cups evaporated milk or half and half<o:p></o:p></span><br />
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1.<span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">Preheat oven to 425 degrees F. Place pastry in pie pan and crimp edges.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2.<span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">Beat eggs, then beat in remainder of
ingredients.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3.<span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">Pour into pastry-lined pan. (To
prevent spills, place pie pan on oven rack or on open ven door when filling
with pumpkin mixture.)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4.<span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">Bake 15 minutes. Reduce temperature to 350 degrees F. Bake 9”
45 minutes longer, 10” 55 minutes longer or until knife inserted in center
comes out nearly clean or clean.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">5.<span style="font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-size: 14.0pt; line-height: 115%;">Don’t over bake the pie. Pumpkin is a custard pie and should
shiver a bit when moved.<o:p></o:p></span></div>
<span style="font-family: inherit; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cool on rack. If
not using that day, refrigerate. Bring
to room temperature before serving with whipped cream.</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">* I like Penzey's Vietnamese cinnamon</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;"><span style="font-size: large;">Pâte brisée or Shortcrust :</span><b> Into a large bowl or the bowl of a food processor, measure</b><span style="color: #cc0000; font-weight: bold;"> 1 1/3 cups all-purpose flour and 1 teaspoon kosher salt.</span><b>* With a pastry blender in the bowl or steel knife in the food processor, cut in </b><span style="color: #cc0000; font-weight: bold;">1/2 cup (1/4 pound--4 ounces )very cold butter </span><b>until you have pieces both smaller and larger than peas. Slowly pour in approximately </b><span style="color: #cc0000; font-weight: bold;">1/4 cup ice water</span><b> and stir or process until dough begins to cling together and form a ball. Using hands, quickly pat the dough into a ball and then into a flat disc to firm it up. Roll out on a floured board or counter (or between sheets of waxed paper on a damp counter) first in the four cardinal directions (north, south, east, west) and then in the intervening ones (northeast, etc.) until dough is about 1/4-inch thick and is 1-2 inches larger than your 9 or 10-inch pie plate (or tart pan). Roll dough loosely around the rolling pin and then unroll into the pie plate. You can also fold dough in half and in half again and then transfer it to the lower right quadrant of your pan. Unfold and unfold again. Trim, crimp with fingers or fork, and fill pie while on a baking sheet on the oven rack to avoid spills. You can also chill the empty crust in the refrigerator --or store it covered in the freezer-- if not using right away. </b></span></span><br />
<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;"><b>Cook's Note: Many people refrigerate the crust a half an hour <i>before rolling out </i>no matter what so that it is quite cold upon hitting the hot oven. If I work quickly and it's not a hot day, I don't find this necessary.</b></span></span><br />
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<span style="line-height: 19.1875px;"><b>* This crust is on the edge of being a tiny bit salty--just on the edge, mind you; you can cut the salt in half if you don't like salt. I don't add any sugar as I'm fond of the juxtaposition of the sweet filling versus a tad salty and crispy pastry, but some people add a couple of teaspoons or even a tablespoon.</b></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sing a new song,</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Alyce</span>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-77421839446811788872013-11-22T11:44:00.000-07:002013-11-26T06:49:04.408-07:00Thanksgiving Music--Wednesday through Sunday <iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/uMhCxBytUMA" width="560"></iframe><br />
<a href="http://www.ecclesium.co.uk/">Philip Stopford</a> directing my favorite Thanksgiving anthem.<br />
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<br />
<span style="color: #660000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; font-size: 16px; line-height: 22px;"><b>It is of course possible to dance a prayer.</b></span><span style="background-color: white; color: #424242; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; font-size: 16px; line-height: 22px;"> </span><br />
<span style="background-color: white; color: #424242; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; font-size: 16px; line-height: 22px;"><b> </b> ~Terri Guillemets</span><br />
<img alt="Over the River & Through the Woods" src="http://ecx.images-amazon.com/images/I/61DEKDxbY8L._SL500_AA280_.jpg" /><br />
<br />
<a href="http://www.amazon.com/River-Through-Woods-Philip-Brunelle/dp/B003YNXSA4/ref=sr_1_2_title_1_mus?s=music&ie=UTF8&qid=1385137698&sr=1-2&keywords=Over+the+River+and+Through+the+Woods">CDs or MP3</a>: VocalEssence, Garrison Keillor, and the Hopeful Gospel Quartet<br />
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<span style="background-color: white; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; font-size: 16px; line-height: 22px;"><i><b><span style="color: #b45f06;"> Thanksgiving, after all, is a word of action. </span></b></i></span><br />
<span style="background-color: white; color: #424242; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; font-size: 16px; line-height: 22px;"><span style="color: #660000;"><i><b><span style="color: black;"> </span> </b></i></span>~W.J. Cameron</span><br />
<span style="background-color: white; color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><span style="font-size: x-small;">.</span></span><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"> </span><br />
<h2>
<span style="font-weight: normal;"><span style="color: #660000; font-size: x-large;">Welcome to a little playlist of Thanksgiving music. Have additions? Leave them in the comments!</span></span></h2>
---<br />
<br />
<span style="font-size: large;"><b>Wednesday</b>: Baking, Cleaning, Setting the Table, Cooking Ahead, Traveling............</span><br />
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<a href="https://www.youtube.com/watch?v=Zl5r76hVYF0">Over the River and Through the Woods</a><br />
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<a href="https://www.youtube.com/watch?v=Cjz9jocPlBE">Garrison Keillor's Thanksgiving Song--Prairie Home Companion "Where ya goin' for Thanksgiving??"</a><br />
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<a href="https://www.youtube.com/watch?v=7-fCt1nitmk">Charlie Brown Thanksgiving</a><br />
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<a href="https://www.youtube.com/watch?v=Fa3h3pnhg8s">Leaving on a Jet Plane</a><br />
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<a href="https://www.youtube.com/watch?v=-XQybKMXL-k">Chattanooga Choo Choo</a><br />
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<a href="https://www.youtube.com/watch?v=RkI-B2JWSZI">Somewhere Out There (Linda Ronstadt and James Ingram --"American Tail")</a><br />
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<a href="https://www.youtube.com/watch?v=Xz-UvQYAmbg">Ain't No Mountain High Enough (Marvin Gaye and Tammi Terrell)</a><br />
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<b><i><span style="color: #b45f06;">Grace isn't a little prayer you chant before receiving a meal. It's a way to live.</span></i></b><br />
<b><i><span style="color: #b45f06;"> ~Attributed to Jacqueline Winspear.</span></i></b><br />
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<b><span style="font-size: large;">Thursday Cooking and Prep:</span></b><br />
<b><br /></b>
<a href="https://www.youtube.com/watch?v=B7UmUX68KtE">The Muppets: Popcorn</a><br />
<b><br /></b>
<a href="https://www.youtube.com/watch?v=KK23BhEQVyU">Bolero (Ravel--Wiener Philharmonic)</a><br />
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<a href="https://www.youtube.com/watch?v=It7107ELQvY">Ring of Fire (Johnny Cash)</a><br />
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<a href="https://www.youtube.com/watch?v=0sTWG7xhpN8">Memphis Women and Chicken</a> (She's got biscuits in the oven---cornbread in the pan...)<br />
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<a href="https://www.youtube.com/watch?v=cwqhdRs4jyA">Traveling Wilburys: End of the Line</a><br />
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<a href="https://www.youtube.com/watch?v=zXt56MB-3vc">Red, Red Wine</a><br />
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<a href="https://www.youtube.com/watch?v=iMyZf3F9o8Y">In the Mood (Andrews Sisters)</a><br />
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<a href="https://www.youtube.com/watch?v=cQZpUBprS_0">A Case of You (Diana Krall cover of the famous Joni Mitchell tune)</a><br />
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<a href="https://www.youtube.com/watch?v=VsnZxfkkoKQ">Turkey in the Straw</a><br />
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<div>
<b><span style="font-size: large;">Thursday-- Before Dinner:</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<span style="background-color: white; color: #666666; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: x-small; line-height: 18px;">A grace could be ve</span><span style="background-color: white; color: #666666; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: x-small; line-height: 18px;">ry simply giving thanks for the hands that made the meal, for the workers in the stores, on the trucks, in the gardens. on the farms and ranches, and the vineyards. Even a toast to all who made it possible would work. Mark the moment.</span></div>
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<a href="https://www.youtube.com/watch?v=zNzO6LCyiIY">Come Thou Fount of Every Blessing (Mumford and Sons)</a><br />
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<a href="https://www.youtube.com/watch?v=WzX42Z0McFU">Now Thank We All Our God (organ-Giovanni Danda)</a><br />
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<a href="https://www.youtube.com/watch?v=Nlagfh5eFP4&feature=youtu.be">All Good Gifts (Godspell</a> We plough the fields and scatter the good seed on the land....<br />
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<a href="https://www.youtube.com/watch?v=V1bFr2SWP1I">Somewhere Over the Rainbow (Iz)</a><br />
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<a href="https://www.youtube.com/watch?v=v6muzH-QIzg">Praise God from Whom All Blessings Flow (instrumental)</a><br />
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<a href="https://www.youtube.com/watch?v=7NSQLMPUK-8">Thanksgiving Song (Mary Chapin Carpenter)</a><br />
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<b><span style="font-size: large;">Thursday--Dinner</span></b><br />
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<a href="https://www.youtube.com/watch?v=vCbOEZ8c8dM">America by Simon and Garfunkel</a> We've all come-------to look for America.<br />
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<a href="http://youtu.be/GRxofEmo3HA">Four Seasons (Antonio Vivaldi)</a><br />
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<a href="https://www.youtube.com/watch?v=9ttDUGM-1mU">Coming to America (Neil Diamond)</a><br />
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<a href="https://www.youtube.com/watch?v=Qy6wo2wpT2k">I Like to Be in America (West Side Story--Bernstein)</a><br />
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<a href="https://www.youtube.com/watch?v=19oOyrvQwkI">Autumn Leaves (Miles Davis)</a><br />
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<a href="https://www.youtube.com/watch?v=4KJeS1MdYWc">Thanksgiving Theme (Vince Guaraldi Trio/Charlie Brown)</a><br />
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<span style="font-size: large;"><b>Thursday Dessert/ After Dinner</b></span><br />
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<a href="https://www.youtube.com/watch?v=AEzTdBJUHO8">Take it Easy (Eagles)</a><br />
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<a href="https://www.youtube.com/watch?v=uAsV5-Hv-7U">American Pie (Don McLean)</a><br />
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<a href="https://www.youtube.com/watch?v=mZW1f5O-UrA">Lollypop (Chordettes)</a><br />
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<a href="https://www.youtube.com/watch?v=6lgX0YrCNYU">I Love Coffee, I Love Tea -- Java Jive (Manhattan Transfer)</a><br />
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<a href="https://www.youtube.com/watch?v=qXG3l4FdviU">Pie! Me-oh My; I love Pie</a> (sung by Andie McDowell in "Michael" after Michael says he invented pie--<br />
"Just kidding! ... Sing, Dorothy. Now.") This tune is not on the soundtrack for some inexplicable reason.<br />
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<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">Pie, pie, me oh my,</span><br />
<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">Nothing tastes better, wet, salty and dry,</span><br />
<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">all at once – </span><em style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">oh</em><span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">, well it’s pie.</span><br />
<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">Apple and pumpkin and mince and black bottom,</span><br />
<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">I’ll come to your place every day if you’ve got ‘em.</span><br />
<span style="background-color: #dee4e0; color: #333344; font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; line-height: 15.625px;">Pie, me oh my, I love piiiiieeeeeee</span><br />
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<a href="https://www.youtube.com/watch?v=tnEbRaFaqfg">Sleigh Ride (Ella Fitzgerald) </a> Ok-it bridges the seasons."...when they pass around the coffee and the pumpkin pie."<br />
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<b><span style="font-size: large;">Thursday: Clean-up</span></b><br />
<b><br /></b>
<a href="https://www.youtube.com/watch?v=bMbEOofifXY">Lean on Me (Michael Bolton version)</a><br />
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<a href="https://www.youtube.com/watch?v=Lus8OTnLo7w">Let's Stay Together (Al Green)</a><br />
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<a href="https://www.youtube.com/watch?v=PJhXVg2QisM">Barney: The Clean up Song</a><br />
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<a href="https://www.youtube.com/watch?v=y7JkaU0QE9A">Washing Dishes (Jack Johnson)</a><br />
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<a href="https://www.youtube.com/watch?v=6ml9VKbsoQU">Stay--Just a Little Bit Longer (Temptations)</a><br />
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<a href="https://www.youtube.com/watch?v=YFEB9xLeLmY">Walkin' in Memphis (Marc Cohn)</a><br />
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<b><span style="font-size: large;">Friday/Saturday/Sunday: Leftovers, Tired of Turkey, Goin' Home</span></b><br />
<b><br /></b>
<a href="https://www.youtube.com/watch?v=EJcqivFGYPE">A Cup of Coffee, a Sandwich, and You</a> (Ukelele Ukester Brown)<br />
<b><br /></b>
<a href="https://www.youtube.com/watch?v=9gwZC5s2IU0">Lady and the Tramp Spaghetti Scene (Bella Notte)</a><br />
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<a href="https://www.youtube.com/watch?v=jBsPZV14I-k">Cheeseburger in Paradise (Jimmy Buffett)</a><br />
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<a href="https://www.youtube.com/watch?v=si_1mpmVECA">The Last Time I Felt Like This</a> (Johnny Mathis and Jane Oliver) from "Same Time Next Year"<br />
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<a href="https://www.youtube.com/watch?v=SSWrNfqjDBE">One for my Baby and One More for the Road (Sinatra)</a><br />
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<a href="https://www.youtube.com/watch?v=FmYo0ZRpOgo">Go Now (Moody Blues)</a><br />
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<a href="https://www.youtube.com/watch?v=tIdIqbv7SPo">Ain't No Sunshine When She's Gone (Bill Withers)</a><br />
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<a href="https://www.youtube.com/watch?v=M9smSP1dq-A">Going Home (Paul Robeson's version)</a><br />
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<a href="https://www.youtube.com/watch?v=QbN0g8-zbdY">Time to Say Goodbye (Andrea Bocelli and Sarah Brightman)</a><br />
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<a href="https://www.youtube.com/watch?v=fCwlEnuXYsE">River (Joni Mitchell)</a><br />
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<span style="color: #783f04;">Happy Thanksgiving,</span><br />
<span style="color: #783f04;">Alyce</span><br />
<br />
<br />Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-120181753762529532013-11-18T07:10:00.001-07:002013-11-18T08:06:49.733-07:00Red Sauce Eggs with Vegetables on Arugula<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: #cc0000;"><a href="https://www.wfp.org/donate/typhoon-philippines-a">Click here to donate to the World Food Programme for Philippine Relief</a></span></i></b><br />
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Hunger, it is said, "is the best sauce." Pancakes outside cooked on a Coleman stove after a long hike. A pot of stew in the slow cooker waiting at home while you're at work. Anytime you "could have eaten a horse." <br />
<br />
The other day Dave emerged from his tiny, temporary office (my old study) after a #$5*@!) morning and said, "I'm hungry; what's for lunch?" While he's perfectly happy to get his own meals (peanut butter and crackers eaten over the sink in 5 minutes is a favorite), he'll take more of a break if I fix anything at all. If I'm cooking, I often cook early and he's lucky enough to get some of it. That day, I wasn't cooking; I was cleaning and unpacking one more box or ten. Still, I was hungry, too. A quick search of the fridge allowed that there were indeed eggs along with some leftover tomatoes, cooked red potatoes, and a big box of crispy, peppery arugula. I didn't know what I'd make exactly, but I began with a large skillet with olive oil and onions....<br />
<a name='more'></a><br />
<br />
<span style="color: #783f04; font-size: large;"><b>red sauce eggs with vegetables on arugula</b></span><br />
<b style="color: #783f04;">serves 2</b><br />
<b style="color: #783f04;"><br /></b>
<span style="color: #783f04;"><i>Cook up a little impromptu tomato sauce --here with onions and zucchini, but any vegetables will do---and poach the eggs lightly in the sauce to serve over fresh greens for a quick, filling meal. The warmth of the eggs and vegetables provide a lively contrast to the spicy, crispy arugula. Spice it up with hot sauce or Sriracha.</i></span><br />
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<ul>
<li><b>1 tablespoon olive oil</b></li>
<li><b>kosher salt and fresh ground pepper</b></li>
<li><b>1/2 cup chopped onion</b></li>
<li><b>1 clove garlic, minced</b></li>
<li><b>1/2 cup chopped bell pepper-any color (reserve some for garnish)</b></li>
<li><b>1 small zucchini, sliced</b></li>
<li><b>1 cup cooked red potatoes, cut into 1-inch pieces--optional</b></li>
<li><b>1 cup chopped canned tomatoes</b></li>
<li><b>1 teaspoon dried basil</b></li>
<li><b>4 eggs</b></li>
<li><b>hot sauce of choice (I like Sriracha on eggs.)</b></li>
<li><b>4 cups fresh arugula</b></li>
<li><b>2 teaspoons fresh lemon juice</b></li>
<li><b>2 tablespoons grated Parmesan cheese</b></li>
</ul>
<div>
<b>In a large skillet, heat oil with onions over medium heat, and cook until softened--4-5 minutes, adding garlic during last minute or so. Stir in bell pepper, zucchini, cooked potatoes, tomatoes, and basil. Season with a bit of salt and pepper. Bring to a boil, reduce the heat, and simmer 5 minutes. Taste and adjust seasonings.</b></div>
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<b><br /></b></div>
<div>
<b>Lower heat a bit more and add eggs, gently, one at a time, one in each quarter of the pan. I found it easiest to make a 2-inch well in the sauce with a wooden spoon and drop the egg nearly directly on to the bottom of the pan.* Season eggs with salt, pepper, and hot sauce if desired. Cover and cook until eggs are done to your liking, 2- 4 minutes. </b></div>
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<b><br /></b></div>
<div>
<b>While eggs cook, divide arugula between two plates, drizzle with lemon juice, and season with salt and pepper. Spoon two eggs and some vegetable sauce over the greens on each plate, garnish with reserved chopped red bell pepper, and sprinkle with Parmesan. Serve hot.</b></div>
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<b><br /></b></div>
<div>
<b>*Even easier is to break each egg into a glass measuring cup so that you can pour the egg into the spot in the pan</b></div>
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<span style="color: #783f04; font-size: large;"><b>~~~~~~~~</b></span><br />
<span style="color: #783f04; font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>2-Dog Kitchen and Life in the 'Hood</b></span><br />
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Saint Paul friends come to visit, are overwhelmed by Miss Gab and Tucker... but live through it.<br />
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If you look closely, you'll see Pike's Peak in the background of our front yard.<br />
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One of their favorite spots...<br />
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Eastern Colorado sky off the back deck.<br />
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<span style="font-weight: normal;"><a href="http://www.dinnerplace.blogspot.com/2013/11/one-pan-salmon-and-kale-on-brown-rice.html">Check out the One-Pan Salmon on Kale with Brown Rice on my Dinner Place blog</a></span></h2>
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Sing a new song,<br />
AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-33746796647590111932013-11-12T16:27:00.003-07:002013-11-19T20:23:06.413-07:00Eggplant Timpano at the Neighborhood "Big Night" (A Great Vegetarian Thanksgiving)<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Moving on this year, we added a vegetarian timpano from Stanley Tucci's new cookbook, THE TUCCI COOKBOOK. Layered inside a 10-inch springform pan lined with thinly sliced, broiled eggplant, this luscious creation is perfect for your vegetarian Thanksgiving.<br />
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<span style="color: #cc0000;">Emergency Alert---Please click here to donate: </span><a href="http://wfpusa.org/" style="color: #0b5394;">World Food Programme Philippine Relief</a></td></tr>
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<span style="font-size: large; text-align: left;">Our Colorado Springs neighborhood is nothing if not social.</span><span style="text-align: left;"> While we don't live in and out of one another's pockets, we are close enough to send out an email one morning to come for a grill supper that night or to stop by for a piece of cake for an impromptu anniversary celebration. Potlucks are a regular occurrence, as are out-to-lunch get togethers, occasional golf games, book discussions, and plain old, "Come over for a glass of wine" evenings. We know we weren't meant to live alone.</span></div>
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If you've followed the blog for long, you've seen older posts about activities, and maybe you've read up on <a href="http://www.imdb.com/title/tt0115678/">THE BIG NIGHT</a>, a neighborhood event patterned after Stanley Tucci's great movie about two Italian brothers who come to America to make their fortune in the restaurant business. (Not an impromptu evening....) If not, I hope you've at least seen the movie. It's an indie cult classic and one of my very favorites that also stars Minnie Driver, Isabella Rossellini, Tony Shaloub, and a very silent, skinny, and oh-so-young Marc Anthony.</div>
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<span style="font-size: large;">Of course for our neighborhood--we're eaters--</span> the real star of the show is the <a href="http://www.bonappetit.com/people/chefs/article/how-to-make-timpano-the-italian-grandmother-way">timpano</a>. Several of us gather one afternoon each year to bring together all the elements and gently scoot that big drum into the oven just so we can have a party and feed everyone.</div>
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<span style="color: #783f04; font-size: large;"><b>timpano (alyce's definition)-- </b>an approximately 12-16-inch wide,<b> </b>12-inch deep pie baked in a large pan (like an enameled dish pan) that contains layers of pasta, cheese, sauce, meatballs, sausage, boiled eggs, and more. Named timpano (the Italian word for timpani and so it is shaped like one), this hearty dish feeds a crowd and is a fine reason for a happy gathering of cooks and guests. </span></div>
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(Read about our other neighborhood BIG NIGHT celebrations <a href="http://moretimeatthetable.blogspot.com/2010/11/timpano-or-big-night.html">here</a> and <a href="http://moretimeatthetable.blogspot.com/2011/11/timpano-ii-and-other-journeys-there-and.html">here</a>.)</div>
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<span style="font-size: large; text-align: left;">Our group <i>kind of </i>follows the recipe</span><span style="text-align: left;"> of a blogger named </span><a href="http://www.tipsycook.com/tag/timpano-recipe/" style="text-align: left;">The Tipsy Cook</a><span style="text-align: left;">, but you can also now buy Stanley Tucci's new cookbook and get his version of the recipe there. I did actually use Stanley's recipe for the vegetarian timpano you see in the picture at top. (If you use Tipsy's recipe for the big timpano, be sure to catch the updates. The first version has no fat in the pastry, for instance; check the 2010 edition for a new, more workable crust.)</span></div>
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<a href="http://www.amazon.com/The-Tucci-Cookbook-Stanley/dp/B00BRAFESA/ref=sr_1_1?ie=UTF8&qid=1384295329&sr=8-1&keywords=stanley+tucci+cookbook">Buy a copy of Stanley's book here.</a> Buy two and give one to a friend; this is a beautifully written, photographed, and produced book full of food you'll want to make again and again. One writer friend of mine visited over the weekend and kept handling the book, cooing over it, "This is so beautiful...."</div>
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<span style="font-size: large;">If you decide to make a timpano, </span>do read the recipe all the way through thoroughly before you organize folks, shop for ingredients, and begin to make it. This is not something you can put together out of your pantry on the spur of the moment. And besides, it is terribly grand; it needs preparation and a dramatic entrance. It deserves people waiting for it and clapping when it's served! Cameras must be ready! Appetites should be tuned and, of course, wine poured.</div>
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<tr><td class="tr-caption" style="text-align: center;">It also has to rest before you cut it or it'll slip, slide, and fall all over. Lots of patience. Lots of wine.<br />
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<span style="font-size: large;"><b>Here are a few shots of the process with a few notes:</b></span></div>
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<span style="font-size: small;"> Before the gathering of the timpano cooks, someone makes sauce. Someone makes meatballs, buys sausage, grates cheese... One cleans; another buys wine. Glasses and flatware are pooled. The TV is dusted and the dvd located so we can watch the movie. Some of us, anyway.</span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdU1AWZBNqweU6wPks9dc_MmNWO3kbVYvj12jWPEdqU76j5jbERfAjAXxMGbpeNRHM_UKs8C081dgXkD6Qc1JDutkQTs_6YTbAgEKu2C7P0HYkRPAacV0ObKX5Cu2iRcyfH1681S3xDEc/s320/DSC03956.JPG" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVquXj_nOiATdyFFga-_pOZ8rqb2-qT81CyiOwn8-X3ma_XckNQ46G155b_EI-iadXfuykIiQtxmeFSsVKWgFwkeweHsVR7w2aI52cjxB0x8u1PY97sYCU-veGOL3NLl8CHrTDAXl_GWQ/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVquXj_nOiATdyFFga-_pOZ8rqb2-qT81CyiOwn8-X3ma_XckNQ46G155b_EI-iadXfuykIiQtxmeFSsVKWgFwkeweHsVR7w2aI52cjxB0x8u1PY97sYCU-veGOL3NLl8CHrTDAXl_GWQ/s320/027.JPG" width="320" /></a></div>
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<span style="font-size: small;">Sauce... and layering ingredients...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjNBwAvxiL5_-BQE0_jGkQShv4pWspF93R6YLw7wHlejEDHqvuyAEhLVb8quu41vtDw1Fht-A5ZsH1_DAwU5oJi88DzoWEbVBbBJ9eWZTkY12AxcFqQUeG4MjqexdhO-cbzXaUaY4MiU/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjNBwAvxiL5_-BQE0_jGkQShv4pWspF93R6YLw7wHlejEDHqvuyAEhLVb8quu41vtDw1Fht-A5ZsH1_DAwU5oJi88DzoWEbVBbBJ9eWZTkY12AxcFqQUeG4MjqexdhO-cbzXaUaY4MiU/s320/028.JPG" width="320" /></a></div>
Dough is made fresh that afternoon and all take turns rolling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wzHR_ry3Rg3Xj2h0no6BwNr6mlxBmPKgBZPar5wm6UUZzCsNSzsJV8h0H3yX52ic54fs7O6jdyhKj19PdkJyfNEg9-2Q1C8lXzx2KksuqPFoXSHuw0b1uzO9eX2ZoQhmIx-LV7d_FME/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wzHR_ry3Rg3Xj2h0no6BwNr6mlxBmPKgBZPar5wm6UUZzCsNSzsJV8h0H3yX52ic54fs7O6jdyhKj19PdkJyfNEg9-2Q1C8lXzx2KksuqPFoXSHuw0b1uzO9eX2ZoQhmIx-LV7d_FME/s320/032.JPG" width="320" /></a></div>
The pan is greased; the oven preheated. (We ordered our pan online.)<br />
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The empty canvas...<br />
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Reading the recipe as we fill the pastry. So we don't forget anything.<br />
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Grandcooks from Oregon are welcome.<br />
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Friends come from other states.<br />
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<tr><td><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbB9-Tc0BUE5V8vJtBPBaSt1xCwMSY_A9wGVnJQInx2bEc9oHjDLjTvanZDGjAUVGPptIvnrI43bdR-zgqIpaXbOM4CaiJ9ABtuSmkQi-Gy_mX49I-rpDO1bQ3IPf4dB5d9WCpdRD0w0Y/s320/DSC03974.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Into the oven, ready or not. Happy. Tired. How about a nap?</td></tr>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFmFniQbn6p3C5Qzy3bqgrP4zDRvaDm29ZX32VI29QNPqB11fB0ulxhXdF9XBpvvA_wNy8EdASLZBOu1TBR5kmJDwiO0tqucy4Z-PD_O5sZNY1yL6jsoNXPr079sDXC_h1ZaoNvKZZN8/s320/DSC03952.JPG" /><br />
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Moss--aka TIMPANO DOG, waiting by the oven where it's nice and warm.<br />
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At this point, it's time for a drink and a bit of a clean-up while the timpano bakes and antipasti is prepared. Quick showers, a little makeup, a decent outfit, and maybe even a clean apron before....</div>
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Saint Paul neighbors travel for the event. <br />
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<h2>
and it's...........da da da dahhhh.... <span style="font-size: x-large;">TIMPANO!</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8zU7hXSNxQMBauG_4Hg2jqLQiVCAaPvh6-PSC-0MzIga3AF-i-ryM3BtCpmP7WPkQeD9tfrwbUGa1Z-xy4EFZCN6RmIVCRbBhZ27ZWk961-0dUAAwzYCHW8ByLfMyGCiX5WQyhM8hN0/s1600/059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8zU7hXSNxQMBauG_4Hg2jqLQiVCAaPvh6-PSC-0MzIga3AF-i-ryM3BtCpmP7WPkQeD9tfrwbUGa1Z-xy4EFZCN6RmIVCRbBhZ27ZWk961-0dUAAwzYCHW8ByLfMyGCiX5WQyhM8hN0/s320/059.JPG" width="320" /></a></div>
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Of course we watch the movie. Again...<br />
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Cousins watch, too.<br />
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At the end....we're thinking it was a great party!!!</div>
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<span style="color: #783f04; font-size: large;"><b>Here are a few views</b> of the vegetarian version being made earlier in the day.... I think it would make a wonderful vegetarian Thanksgiving dish. Prepared early the morning, chilled, and brought to room temperature, it can then be heated while friends have an autumnal cocktail.... The only other thing you need is pumpkin pie.</span></div>
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Do buy Stanley Tucci's cookbook for the recipe, or google "vegetarian timpano" or "eggplant timbale." Copyright issues preclude including the recipe here.</div>
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<tr><td class="tr-caption" style="text-align: center;">Letting eggplant lose its "water"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The start of a veggie sauce.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZCoud7FuYgLE-OYnVnP0SUReISxoJDUS-FBqDAUy7MGZuOiUT0-7tfHNEejgkX2eYQSDwE30GNLCNBCf5XNvw7k2Hr6iNnISPYLFL0zBczgyMyFrCKoUy02Y4bSeYQGW7idkvZjLuZ8/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZCoud7FuYgLE-OYnVnP0SUReISxoJDUS-FBqDAUy7MGZuOiUT0-7tfHNEejgkX2eYQSDwE30GNLCNBCf5XNvw7k2Hr6iNnISPYLFL0zBczgyMyFrCKoUy02Y4bSeYQGW7idkvZjLuZ8/s320/005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An unseasoned white sauce that will combine with the red.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09PUyXGlmTf0Da4UfScJbsSr5jJMT2mO_QY6w3RQrmx62J4CiP6o6OnoWL-ICgmwWe540Esy3KXlZm0j9L7jWEG12x_QyvJ4ZO3sFVo8GB-0fVSHoaH9MSvL9vzd9-NGKSyIAY-49o3o/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09PUyXGlmTf0Da4UfScJbsSr5jJMT2mO_QY6w3RQrmx62J4CiP6o6OnoWL-ICgmwWe540Esy3KXlZm0j9L7jWEG12x_QyvJ4ZO3sFVo8GB-0fVSHoaH9MSvL9vzd9-NGKSyIAY-49o3o/s320/007.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Water on the hob to boil.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneMrk8Jxh6q-gHrOHNeGEbOKBPPv7ZC5aPJpKo4v1ReXoKpUlNw60X3z07JJe83ONFvIbEUE6LdKffQ9Mt-t_93Q2U5gAJkoT6H-Rswi9cuJ9fki3cQC2NrDXBK3E4JBfjzyX2hXGURg/s1600/008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneMrk8Jxh6q-gHrOHNeGEbOKBPPv7ZC5aPJpKo4v1ReXoKpUlNw60X3z07JJe83ONFvIbEUE6LdKffQ9Mt-t_93Q2U5gAJkoT6H-Rswi9cuJ9fki3cQC2NrDXBK3E4JBfjzyX2hXGURg/s320/008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pan readied.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYBo0zacdNuBEd0ZWCyKmrzLFF_V2TB2W3ExKb6bBKpr_prZ7kovZcc7MrZvjNrUt_4R_BS1dfh5YPudK3qpptrBM2htd4Reg6VsUMNOky-hf7wR79FNbUf7J5Y4txVmna3SUZy-OQMw/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYBo0zacdNuBEd0ZWCyKmrzLFF_V2TB2W3ExKb6bBKpr_prZ7kovZcc7MrZvjNrUt_4R_BS1dfh5YPudK3qpptrBM2htd4Reg6VsUMNOky-hf7wR79FNbUf7J5Y4txVmna3SUZy-OQMw/s320/009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce almost done...</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaXN3Sdda6hndNTRqb2B4_UwY5gKuSiEHsaZxahUYGNTRT7xCbOF1HTgkqUSZD7y3KIjfN08LStIhAj5o0QdRS6AsbPOG_y_VDznRJ_EEnweV-LhSnsz9CKrOXRvnjbp-hlXAv8OpFKA/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaXN3Sdda6hndNTRqb2B4_UwY5gKuSiEHsaZxahUYGNTRT7xCbOF1HTgkqUSZD7y3KIjfN08LStIhAj5o0QdRS6AsbPOG_y_VDznRJ_EEnweV-LhSnsz9CKrOXRvnjbp-hlXAv8OpFKA/s320/011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I broiled the sliced eggplant for the outer layer, but you can grill it if you're in a warm climate.</td></tr>
</tbody></table>
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Sing a new song, preferably one by <a href="http://youtu.be/rV8HrpOu1FA">Louis Prima,</a><br />
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AlyceAlycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-72280347055610295072013-11-07T06:25:00.003-07:002013-11-07T11:25:44.307-07:00Lamb and Barley Stew with Root Vegetables<div class="separator" style="clear: both; text-align: center;">
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I'm not sure why lamb isn't eaten more the United States; I adore it. But often people will just blurt out, "I don't like lamb." In some other parts of the world, lamb is precious, but more common than stateside--as is goat. It doesn't answer the question about why so many Americans "don't like" lamb; I think they just haven't had much of it and what they have had as been poorly prepared. I wish they could have some stew...<br />
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I rarely had lamb growing up--and, if I did, it was a tiny lamb chop with some potatoes and peas prepared simply to showcase the sweet bite of meat. Of course there was mint jelly. This may have had something to do with living with in 25 miles of the Chicago Stockyards, or simply in the mid west where beef was (and is) king. Maybe it was southern-born parents cooking up north. Maybe it was cash.<br />
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Out west, it's different; Colorado produces some of the best lamb in the world. And even though I live in Colorado, Colorado lamb is difficult to come by. It <i>is not</i> in the grocery store. I found it easily in Saint Paul, where Kowalski's carried <i>only</i> Colorado lamb. You paid the price for it, too. I also found Colorado lamb in London in 2007 and ate it. Hey, I wasn't sure I'd ever see any again. Right here in Colorado Springs, our stores sometimes have American lamb, but I don't know where it's from. More often, we, like the rest of the the country (world?) have New Zealand lamb, which is nearly as tender, but is stronger in flavor. A boneless leg of New Zealand lamb, I'm somewhat embarrassed to say, is what I used to make this stew right here in the land of the best lamb in the world. I seem to remember Hawaiians telling me they couldn't get Kona coffee. I suppose it's the same sad story.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzVijKCSAbnfcgyvKpJuNr2Kr62-nripbhJn7vGplU7BjgdjrhJQk9zXhId8dP1tOgSoArICEkgZ706nNKYhko8xTTvz2JdwddhKeAq55Xzw-fmeaB7WEyAipAPqg1yi3XPRj9vgXnCE/s1600/052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzVijKCSAbnfcgyvKpJuNr2Kr62-nripbhJn7vGplU7BjgdjrhJQk9zXhId8dP1tOgSoArICEkgZ706nNKYhko8xTTvz2JdwddhKeAq55Xzw-fmeaB7WEyAipAPqg1yi3XPRj9vgXnCE/s320/052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our front yard ornamental crab in all its glory. The leaves are gone in the wind now.</td></tr>
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This is a stew worthy of a fall dinner party (or a ski trip) and it's all in one pot with the exception of some crispy green beans (below), which I recommend serving at the side of the bowl or plate. Leave the pot on the stove with a stack of bowls on the counter next to it, if you like. Ahead of time, put the wine and green beans (room temp) on the table. Everyone can help themselves and you can enjoy your dinner. The beauty of the dish is it's all done ahead, the kitchen's cleaned, and a perfect "Let's eat" aroma fills the house as folks walk in. What better?<br />
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<span style="color: #783f04; font-size: large;">lamb-barley stew with root vegetables</span><span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> serves 8</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR-jIKIqAM2PrQq1NY_m1RZz60FlwwGa17PprpOttXOTVnavJqLiuF5J9GHhRsx9IvfB3pRukFAZ5lJFR9Cy2wEroutNl4zYCKbt89WQW2l1TlVoX03JjWEjp4kTeX_gRr5p3a1qAw2k/s1600/060.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR-jIKIqAM2PrQq1NY_m1RZz60FlwwGa17PprpOttXOTVnavJqLiuF5J9GHhRsx9IvfB3pRukFAZ5lJFR9Cy2wEroutNl4zYCKbt89WQW2l1TlVoX03JjWEjp4kTeX_gRr5p3a1qAw2k/s400/060.JPG" width="400" /></a><i style="font-family: inherit;"><span style="line-height: 115%;">This is a hearty,
full-bodied stew that goes well with a similarly full-bodied red wine; I like
a Syrah, though many would choose a
Bordeaux or a Cabernet Sauvignon. Some good friends served an epic <a href="http://www.pahlmeyer.com/">Pahlmeyer Merlot</a> with the pot I took to their house. </span></i><br />
<i style="font-family: inherit;"><span style="line-height: 115%;"><br /></span></i>
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<div class="MsoNormal">
<span style="font-family: inherit;"><i><span style="line-height: 115%;">A few
crispy green beans (see below for my recipe) or a simple green salad on the side adds some crunch and something green. Crusty
bread is useful and happy dunking in the
sauce.</span></i><span style="font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<ul>
<li><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">· <span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 boned leg of
lamb, trimmed, and cut into 1 1/2-inch pieces (3-4 pounds)</span></li>
</ul>
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">½ cup all-purpose
flour</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 teaspoon kosher
salt</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">½ teaspoon fresh
ground black pepper</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1/8 teaspoon
crushed red pepper</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">Olive oil</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">2 medium onions,
chopped</span><br />
<span style="font-size: 19px; line-height: 21px; text-indent: -0.25in;"> 4 stalks celery, chopped</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">6 carrots,
scrubbed and sliced into coins (don’t peel)</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 parsnip,
scrubbed and sliced into coins</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">4 cloves garlic,
minced</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">½ cup parsley,
chopped</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 bottle red wine
(Côtes du Rhône* works well, but any red wine will be ok.)</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">4 cups chicken
broth, low-sodium</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 cup water</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">A few drops of
hot sauce or to taste</span><br />
<span style="font-family: inherit; line-height: 115%; text-indent: -0.25in;"><span style="font-size: medium;">·</span><span style="font-size: 7pt; line-height: normal;"> </span><span style="line-height: normal;">3/4</span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;"> cup pearl
barley, uncooked</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">2 sprigs fresh
thyme and 1 sprig of rosemary tied together with string</span><br />
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;"><br /></span>
<span style="font-family: inherit; font-size: 14pt; line-height: 115%; text-indent: -0.25in;">1 1/2 cup green peas (if frozen, run under warm water to defrost)</span></div>
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<i><span style="font-family: inherit; font-size: 14.0pt; line-height: 115%;">Preheat oven to
350 degrees Fahrenheit. Set a rack in the lower third of the oven.<o:p></o:p></span></i><br />
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<span style="font-family: inherit; font-size: 14pt; line-height: 115%;">1<i>. </i>In a large bowl,
mix flour with salt, pepper, and crushed red pepper. Add 1/3 of the lamb and toss until
well-coated. In the meantime, heat 2
tablespoons olive oil in a heavy, large and oven-safe pot (6-8 quarts) over medium-high heat. Shaking off excess flour mixture, add floured lamb pieces to
pot and brown well; turn and brown the other side. Remove browned meat to a plate and repeat twice with
remaining lamb. Drizzle in a bit more
oil as needed.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 14.0pt; line-height: 115%;"><br /></span>
<span style="font-family: inherit; font-size: 14.0pt; line-height: 115%;">2. Add onions, </span><span style="font-size: 19px; line-height: 21px;">celery,</span><span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> carrots, parsnips, and garlic to the pot, adding a little oil if you need it. Sprinkle with salt and pepper. Cook about five minutes, stirring
occasionally, until beginning to brown. Stir in parsley and browned lamb. Pour in wine, broth, water, and the hot sauce. Bring to a boil and stir well to bring up the browned bits on the bottom of the
pot. Add barley and place tied herbs on top of the stew. Bring to boil once more.</span><br />
<span style="font-family: inherit; font-size: 14.0pt; line-height: 115%;"><br /></span>
<span style="font-family: inherit; font-size: 14.0pt; line-height: 115%;">3. Cover and place pot in the oven for 2 hours
or until meat and vegetables are nearly tender. Remove from oven Taste and adjust seasonings. If stew is too
thick, stir in a little more broth or water to loosen it up before serving. Stir in peas and bake another half hour or so. Remove from oven and serve in warm bowls or on warm plates. Garnish with a sprig of parsley or sprinkle some chopped parsley on each serving. Pass the black pepper grinder at the table.<o:p></o:p></span><br />
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<span style="font-family: inherit; font-size: 14pt; line-height: 115%;"><b>Cook’s
Notes: </b><i> You can make this stew up to two
days ahead, storing it in the refrigerator.
Reheat over low flame on the stovetop, stirring regularly, 20-30 minutes
or until bubbling. Add a little water if
needed while reheating. <o:p></o:p></i></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;">*Côtes du Rhône is French wine from the Rhône
wine-growing area of France –generally in the southeast quadrant of the
country, north and west of Provence. The red variety (it comes in red, white, </span><span style="font-family: Georgia, Times New Roman, serif;">and r</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 19.1875px;">osé)</span><span style="line-height: 115%;"> is usually</span></span><span style="font-family: inherit; font-size: 14pt; line-height: 115%;"> made fro</span><span style="font-family: inherit; font-size: 14pt; line-height: 115%;">m a
blend of Syrah, Grenache, Mouvedre, and sometimes other red grapes. I think it makes good stew wine -- or everyday drinking wine-- it's dry, full and round, inexpensive, and can be a bit lower in alcohol than California reds. So buy two bottles: one for the pot and one for the table.</span></div>
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<span style="font-family: inherit; font-size: 14pt; line-height: 21px;">The inspiration for this stew came from Tyler Florence, who makes lamb shanks with barley in the oven, topped by halved Russet potatoes drizzled with lots of garlic-butter-parsley sauce.<o:p></o:p></span><br />
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<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIR_CYtAB-kM1mHDGSrVowUe_q-H0aKCgjyKB7zJnziMnHeYckRWFqQgbjH6i50JYps5RM0WgzOGNm_p2ewpwqrNLP8x8IRWQFf8a2asjLNc21EH7EtCJgIK17FQY9stSdQa1ZCeDe-M/s400/IMG_3579.JPG" width="400" /><br />
<h2 style="color: #6600cc; font-family: 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; font-size: 16px; font-weight: normal; letter-spacing: 0.2em; line-height: 1.4em; margin: 1.5em 0px 0.75em; text-transform: uppercase;">
<span style="background-color: white; font-size: medium;"><b>alyce's LEMON GREEN BEANS</b></span></h2>
<span style="background-color: white;"><br style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;" /><i style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;"><span style="font-size: medium;">If available, buy the plastic package of skinny green beans (haricots verts)</span></i><span style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;">, which is about a pound and microwave per package instructions, about 2-3 minutes at full power. Otherwise, buy a pound of string beans. Microwave 2-3 minutes, or until tender-crisp, with 1-2 tablespoons water in a bowl, covered by a plate or wrapped with plastic wrap. Drain well and toss with 1-2 tablespoons olive oil, lots of salt and pepper, and the grated zest of one lemon. Add a good pinch of crushed red pepper if you like heat. </span><i style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;">I'll bet you can't eat just one hot, warm, or cold. </i><span style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;">4 servings. I eat these with everything. Almost.</span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;"><br /></span></span>
<span style="background-color: white;"><span style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;">Sing a new song,</span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: Cambria; font-size: 16px; line-height: 25.59375px;">Alyce</span></span>Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com4tag:blogger.com,1999:blog-3875549432022553592.post-73890014393307622942013-11-01T10:25:00.000-06:002013-11-02T11:50:06.434-06:00Ina Fridays -- Desserts -- Ina's Outrageous Brownies with Alyce's Twists and Icing<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">To say that I'm well-fed </span>is a nice way of putting things and is somewhat of an embarrassment. Dave insists I'm simply...well...maybe we needn't go into it. Suffice it to say he doesn't complain. (I love that man.) <br />
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<span style="font-size: large;">I am, however, not well-fed</span> because I stuff my face with a plethora of sweets. At one time in my life, I ate way more sugar than now and was much thinner. What's that noise? I can pass by cookies, pie, cake, most candy (not Hershey's kisses), and even lots of ice creams. I <i>cannot, however, </i><i>pass by truly decadent frosted scratch brownies.</i> If you have made brownies out of a box -- and many people know no other brownies than these -- you need have no fear; I won't even glance up. No matter how you doctored them. Whatever fat and dried-up chocolate they're using in those boxed mixes is not anything I'm lusting after.<br />
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<span style="font-size: large;">My own brownies </span> (an old Betty Crocker recipe from the early '70s)<span style="font-size: large;"> </span>are made when I'm going to someone's house for dinner. I then have one or two and leave the rest there for those people to fatten up on because if you don't know it, brownies are just fudge with flour. And we know about fudge, right? Once in a blue moon, I'll make <b>my</b> brownies--accent on the proprietary sense here--<a href="http://moretimeatthetable.blogspot.com/2009/10/if-its-your-birthday-and-someone-wants.html"> in a pizza pan for a birthday. </a>(Bad pics--glad I've improved.) I'll even put a few candles on top. Occasionally I make them when folks are coming to dinner and then, if they'll take them, I shove their treacly little chocolatey butts right out the door with my skinny friends. <br />
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<span style="font-size: large;">So when I was thinking about Ina Friday and desserts and </span>looking through Ina's long list of treats, I came upon her <a href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">Outrageous Brownies</a> and had to put them up against mine. Ina, if memory serves, is not the chocoholic I am. If you looked at a <a href="http://www.foodnetwork.com/search/delegate.do?Nr=Record%20Type:Result&N=0&fnSearchString=ina%20garten%20desserts&No=12">list of her desserts</a>, chocolate recipes wouldn't dominate; fruit desserts are paramount. My thought process was that if someone who wasn't a chocolate fiend loved these bar cookies -- and that's what brownies are -- they must be good, maybe absolutely stellar. Outrageous with a capital "O." But were they better than mine? Mine are replete with memories and sentimental slobberings. I can hear one of my children's tiny voices requesting them for a birthday party. I remember a fine, well-traveled friend, who was a seasoned good cook himself, saying, "Those are the best brownies I've ever had in my life." I made them years ago for Europeans who said, "WHAT ARE THESE THINGS???!!!" We would see what we would see.<br />
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<span style="font-size: large;">I'll admit I dickered a bit </span>with these tender morsels of Ina's. I gave them the edge I thought they might need: frosting. I mean, why make brownies and then not frost them?<br />
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<span style="font-size: large;">What else:</span> I added just the teensiest bit of spice I'm sure Ina didn't think of, but would have if she'd thought of it:<br />
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<span style="color: #660000;"><b>1/2 teaspoon Vietnamese cinnamon and a healthy pinch of ground cayenne.</b></span><br />
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I also didn't overbake them--a huge no-no with brownies. There's no way to be sure brownies are done except by having baked them a hundred or so times and knowing what wet and what done brownies look like. No number of toothpicks stuck in will give you the right answer. What will give you a better sense of done are these two things:<br />
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a. The brownies are pulling away from the sides of the pan.<br />
b. The edges of the brownies feel firm and maybe a bit beyond that if you like the crispy edges dunked in milk as do so many people.<br />
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No need to ever despair about brownies done or not done, though; if they're underdone, you can stick them back in the oven for a very few more minutes or eat them gooey. Remember, they're just fudge with flour (and eggs.) If they're overdone, you dunk them in coffee or port. Not a dunker? Make a parfait of the cut or torn up brownies layered with ice cream, chocolate sauce, caramel sauce (or fresh strawberries) and whipped cream. What better?<br />
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One special note about any brownies: make and eat them that day. Just because they're so much better. Chocolate is terribly drying--especially at altitude where we eat all cookies within ten minutes of baking or freeze them.<br />
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<b><span style="color: #cc0000;">Baking Note</span>:</b> Cookies <i>without</i> eggs stay fresh longer. Witness the extended, almost indefinite, life of shortbread. Brownies, my friends, are not cookies without eggs.<br />
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(I also got carried away with the photographs. I do love brownies.)<br />
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Two things about Ina's brownies: a. they make a whopping big pan full--you'll need a 12x18x1 pan-- and b. the ingredient list is correspondingly large (1 pound plus 12 ounces semi-sweet chocolate chips, for instance.)<br />
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<a href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">GET INA'S RECIPE FOR OUTRAGEOUS BROWNIES HERE.</a><br />
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<a href="http://www.youtube.com/watch?v=VpEt9-sr3Qc">WATCH RECIPE WARS--INA'S BROWNIES v MATT LEWIS& MARTHA STEWART'S BROWNIES</a> ( Spoiler: Ina--whose name the hosts couldn't pronounce--didn't win this round. Also: If I spent as much time as these folks do baking anything at all, we'd never get around to eating it. Wow. Brownies are pretty much a one bowl recipe if you're on your toes.)<br />
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<span style="font-size: large;">So what did I think? </span>Overall, the texture and flavor were awesome; the chew was tremendous and the nuts --lots of them-- did the trick for added crunch. I adore nuts and chocolate together. In other words, I didn't agree with Recipe Wars. (Maybe I need to try the other recipe now!) For a big party, this is a perfect recipe. (In the Recipe Wars video, I did hear Ina say that she made many, many of these for the <i>Barefoot Contessa </i>when she owned it.) While the yield is 20 large brownies, I think 40, for a big group or a buffet is more realistic. I did decide my "own" recipe, which uses melted unsweetened chocolate, provided a richer, deeper chocolate flavor and a stronger-tasting, but moister cookie. On the other hand, Ina's recipe uses chocolate chips, which is easier and takes less time than chopping my unsweetened chocolate. Mostly, though, I truly wanted the frosting, so I added it. Here's the old 1973 Betty Crocker frosting recipe I use for most any chocolate product. It's a bit fussy to make, but you'll get the hang of it quickly.<br />
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If you decide to do a taste test, I'd like to know what you think!<br />
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<i><span style="color: #cc0000;">You'll need a double batch of icing for Ina's big pan of brownies.</span></i><br />
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<b><span style="color: #783f04;">Glossy Chocolate Frosting from B. C. with my Directions and Changes</span></b><br />
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<i>3T butter-unsalted<br />3 oz unsweetened chocolate<br />2 c powdered sugar<br />¼ t salt<br />1/3 c milk<br />1 t vanilla</i><br />
<i><br /></i>
In large glass measuring cup or bowl, melt chocolate with butter, covered, in microwave at full power for a minute or so. Remove, uncover, stir, and place back in microwave for 10-15 seconds at a time until chocolate is nearly melted. Stir well. (You do not need a double boiler. God has been very good here.) Stir in the remaining ingredients. <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ok</span>, taste it. Place this bowl over a larger pan 1/3 full of water with lots of ice. Beat the frosting with a whisk until it’s thickened, being careful not to splash the water into the chocolate.<br />
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<h2>
BAREFOOT CONTESSA ON TOUR in PENNSYLVANIA</h2>
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<strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px;">•What:</strong> Cookbook author and star of the <a class="itxtnewhook itxthook" href="http://articles.mcall.com/2013-10-29/features/mc-ina-garten-barefoot-contessa-reading-20131029_1_ina-garten-specialty-food-store-celebrity-chef/2#" id="itxthook4" rel="nofollow" style="background-color: transparent; background-image: none; border: 0px none transparent; color: #005986; cursor: pointer; display: inline; font-family: inherit; margin: 0px 0px 10px; padding: 0px; text-decoration: none;"><span class="itxtrst itxtrstspan itxtnowrap" id="itxthook4p" style="background-color: transparent; border: 0px; bottom: auto; color: black; display: inline !important; float: none !important; font-family: inherit; height: auto; left: auto; line-height: normal; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto; white-space: nowrap !important;"><span class="itxtrst itxtrstspan itxtnowrap itxtnewhookspan" id="itxthook4w" style="background-color: transparent; border-color: transparent transparent rgb(0, 204, 0); border-style: none none solid; border-width: 0px 0px 1px; bottom: auto; color: #009900; display: inline; float: none; font-family: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px 0px 1px !important; position: static; right: auto; text-decoration: underline !important; top: auto; white-space: normal;">Food</span><img class="itxtrst itxtrstimg itxthookicon" id="itxthook4icon" src="http://images.intellitxt.com/ast/adTypes/icon1.png" style="background-color: transparent; border: 0px !important; bottom: auto; display: inline !important; float: none !important; font-family: inherit; height: auto !important; left: auto; margin: 0px !important; max-height: none; max-width: none !important; padding: 0px 0px 0px 4px !important; position: static; right: auto; top: auto; vertical-align: baseline !important; white-space: normal; width: auto !important;" /></span></a> Network program "Barefoot Contessa" discusses her approach to cooking, and shares tips, stories and recipes. One-hour on-stage interview is followed by 20-minute question-and-answer session with audience.</div>
<div style="background-color: white; border: 0px; font-family: arial, serif; font-size: 12px; line-height: 17px; margin-bottom: 15px; padding: 0px;">
•<strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px;">Where:</strong> Kimmel Center for the Performing Arts, Verizon Hall, 300 S. Broad St., Philadelphia; and Santander Performing Arts Center (formerly Sovereign Performing Arts Center), 136 N. Sixth St., Reading, PA.</div>
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•<strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px;">When:</strong> 7:30 p.m. Nov. 12 (Kimmel); and 7:30 p.m. Nov. 13 (Santander)</div>
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•<strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px;">How much:</strong> $49.75, $59.75</div>
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•<strong style="border: 0px; font-family: inherit; margin: 0px; padding: 0px;">Info:</strong> 215-893-1999 or <a href="http://www.kimmelcenter.org/" style="border: 0px; color: #005986; font-family: inherit; margin: 0px 0px 10px; padding: 0px; text-decoration: none;">http://www.kimmelcenter.org</a>; 610-898-7469 or santander-arena.com</div>
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<a href="http://articles.mcall.com/2013-10-29/features/mc-ina-garten-barefoot-contessa-reading-20131029_1_ina-garten-specialty-food-store-celebrity-chef">(tour information courtesy The Morning Call)</a></div>
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<span style="background-color: white; color: #274e13; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 22px; text-transform: uppercase;"><b>ALL ABOUT INA FRIDAYS:</b></span><br />
<span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">The first Friday of the month, food bloggers from many parts of the world join together in posting a favorite Ina recipe. This month we have Desserts; next month we're whipping up Appetizers for the holiday season...</span><br />
<span style="background-color: white; color: #eeeeee; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">...</span><br />
<span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b>Stop in and see what all of our fine writers are cooking up today or any day:</b></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Ansh @ <a href="http://www.spiceroots.com/" style="color: #c3cd69; text-decoration: none;"> Spice Roots </a>....on vacation this week--see earlier + upcoming posts</span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Barbara @ <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #c3cd69; text-decoration: none;">Moveable Feasts </a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Bhavna @ <a href="http://justagirlfromaamchimumbai.com/" style="color: #c3cd69; text-decoration: none;">Just a Girl From AAmchi Mumbai</a>..on vacation --see earlier + upcoming posts</span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Chaya @ <span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"><a href="http://bizzybakesb.blogspot.com/" style="color: #c3cd69; text-decoration: none;"> Bizzy Bakes</a> </span></span><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"></span></span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;"><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941">Linda, @ <a href="http://www.tumbleweedcontessa.com/" style="color: #c3cd69; text-decoration: none;">Tumbleweed Contessa</a></span></span></span><span style="font-family: Times, 'Times New Roman', serif;"> </span></li>
<span style="font-family: Times, 'Times New Roman', serif;"></span>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Minnie @ </span><a href="http://www.thelady8home.com/" style="color: #c3cd69; font-family: Times, 'Times New Roman', serif; text-decoration: none;">The Lady 8 Home</a></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Mireya @ <a href="http://www.myhealthyeatinghabits.com/" style="color: #c3cd69; text-decoration: none;">My Healthy Eating Habits</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Peggy@ <a href="http://pantryrevisited.blogspot.com/" style="color: #2f2b9d; text-decoration: none;">Pantry Revisited</a> (Peggy's back!)</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Rocky Mountain Woman @</span><span id="yui_3_7_2_1_1367536494131_2950" style="font-family: Times, 'Times New Roman', serif;"><span id="yui_3_7_2_1_1367536494131_2949"> <a href="http://www.therockymountainwoman.com/" style="color: #c3cd69; text-decoration: none;">Rocky Mountain Woman</a></span></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Veronica@ <a href="http://www.mycatholickitchen.com/" style="color: #c3cd69; text-decoration: none;">My Catholic Kitchen</a> </span></li>
</ul>
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<i style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b>Note</b>: Not all writers will blog Ina every week--there's work, vacation, family--but take a peek anyway. Some bloggers will post the following day due to time change or work/family commitments.</i><br />
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><b>Are you a food blogger?</b><span style="color: #424242;"> We'd love to have you every month or even once in a while! Email Alyce @ afmorgan53@yahoo.com to join the group <b>or </b>link in to join us occasionally (click on blue oval link button at bottom and follow prompts) </span><i style="color: #424242;"><b>only if you're blogging Ina!</b> No other posts, please?! </i></b></span><br />
<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;">...</i></b></span></div>
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Sing a new song; bake a new brownie,<br />
Alyce<br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com8tag:blogger.com,1999:blog-3875549432022553592.post-60564197571180346182013-10-25T09:47:00.000-06:002013-10-25T11:50:33.274-06:00Whole Wheat Cranberry-Chocolate Chip Pumpkin Muffins or Bread Redux--A Lighter, Healthier Version (No Paper Liners Allowed): In Memoriam--Rhonda Lundquist<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fGzoSVAIwTjwGxxY5HtxKOlxrbmWa9bCNFrFGwU4Oo9AoTGC2A2jLHBALsX3PuP135BH24HV76A5ya7L5U1s9I_ps_NjIB_CFQ1eUHs23hPoCLNEk-bfJ97EGTtGyQ3e_8tNUcsLW4o/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fGzoSVAIwTjwGxxY5HtxKOlxrbmWa9bCNFrFGwU4Oo9AoTGC2A2jLHBALsX3PuP135BH24HV76A5ya7L5U1s9I_ps_NjIB_CFQ1eUHs23hPoCLNEk-bfJ97EGTtGyQ3e_8tNUcsLW4o/s400/021.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A gentler, kinder pumpkin muffin made with olive oil, whole wheat flour, mini dark chocolate chips and more.</td></tr>
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<span style="font-size: large;">I love pumpkin.</span> Pumpkin anything. Perhaps because I have an October birthday? (Yes, I just loved my big 6-0.) Each fall for most of my adult life, I've made loaves and loaves of pumpkin bread. The recipe has come and gone, morphed and morphed. 2013 is no different.<br />
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<tr><td style="text-align: center;"><img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5I4v5ODDyEpxVWswDOx2jq60i_OUPTAlmvttbuA_CFlr89_UjrRsdBCSkKHlG6FiKnWF_NGoNGki5fKwlM3w09kj6xOqJ7fCREekB6eXkLbhJdvzPdTeTUE-nZdnTrppNGaARrw-QAU/s400/DSC04131.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This one, baked in my pumpkin pan, has pumpkin seeds on top.</td></tr>
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Below: my typical sweet muffin:<br />
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<img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDSsARchIlUWuJuDu9Ubt08qqIZnRiQMboNktnL28XvFl0Y8nY7x6g5TA6Q_5CogMfO0btCukqIHcVBIYazwgKAa8lr3sJaPSefRgwWdilMjLBQPPItTq2jP_mtklTLL64X7D7KMyYRQ/s400/DSC04116.JPG" width="400" /><br />
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Sometimes my bread contains candied ginger and lots of nuts; other years it's chock full of chocolate and dried cranberries. It's always decadent, calorically-dense, and great with coffee. In the last year or two, I began making pumpkin muffins in large coffee cups just to gild the lily--<br />
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<tr><td style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFmI7ELvMfJAwXNEF4LfUCEgM0UoPv8zSpuw9l658ZSCVGzRa9RiEJ0GylbyHkUmd_wGIwlZILESxIn8Bgut3619YoJPZXqxtvZ_q5nLR-l1u3YCeXVU7sWT4-4g-WxWiH4J4Z-ryUfen/s400/IMG_2030.JPG" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This "little" gem, complete with healthy dark chocolate" is in the new book.</td></tr>
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<span style="font-size: large;">But this year, I had a feeling </span>that it was time to make a more intelligent muffin instead of something so closely akin to cake that I could have frosted it. I wanted a muffin more like bread...a fast breakfast or snack I could feel pretty good about. I just didn't want to have to walk an extra hour to make up for one muffin. I set about looking at every element in the recipe and determined what I could change and what I couldn't.</div>
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<ol>
<li><b>White flour</b> --could be cut; whole wheat flour could be added. The texture would become more dense, but the flavor would truly improve. I would need to add a bit more leavening, in the form of baking soda, to prevent the bread from being too heavy.</li>
<li><b>White sugar</b> -- could be removed totally; I could use 1/3 the amount of brown sugar for similar sweetness, but less calories.</li>
<li><b>Eggs</b> -- I could cut the fat and cholesterol by using 2 eggs and 4 egg whites instead of 4 whole eggs--without sacrificing anything</li>
<li><b>Butter -- </b>I would remove it entirely. In its place, I would use part olive oil and part applesauce, adding a tiny bit of extra olive oil to ease the loss of the whole eggs. 2/3 cup of butter would become 1/3 cup + 2 teaspoons olive oil and 1/2 cup applesauce. If someone really desired it, a <span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> </span><span class="Latn mention" lang="fr" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"><a href="http://en.wiktionary.org/wiki/soup%C3%A7on#French" style="background-image: none; text-decoration: none;" title="soupçon">soupçon</a></span> of butter or cream cheese could be spread on a muffin with no great harm done. </li>
<li><b>Spices </b>remain basically the same--lots of cinnamon (good for your health!), but I would switch from chopped candied ginger, which I often added, to grated fresh ginger. I had the choice of peppers to add; I went with only black pepper. The ground cayenne could be added any time if you like.</li>
<li><b>Chocolate and Nuts: </b>I kept both, but instead of cups of semi-sweet or milk chocolate chips, I used 1/2 cup mini dark chocolate chips and called it good. Each muffin gets a strong, but mighty dose of heart-loving chocolate. The nuts remain (from one version) for protein and crunch, though I haven't always used them before.</li>
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<h2>
<span style="font-weight: normal;">ABOUT CUPCAKES AND MUFFINS:</span></h2>
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Just for grins and giggles.............</div>
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When you try to determine the difference between a muffin and a cupcake, several things come to mind:</div>
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<ul>
<li>cupcakes are lighter in texture; muffins are somewhat heavier </li>
<li>cupcakes are made by a creaming method--beaten by hand or using a mixer; muffins are made by a quick bread method --generally just quickly mixed by hand as the fat used is liquid and needn't be beaten (quick breads require mixing until just barely combined)</li>
<li>cupcakes are often (usually) frosted; muffins are spread with butter or cream cheese at the table</li>
<li>cupcakes seldom contain nuts or fruit; muffins usually do</li>
<li>cupcakes rarely contain whole grains; muffins many times include whole wheat, etc.</li>
<li>if you throw each at a wall, muffins go "thud;" cupcakes crumble apart in a "poof" (courtesy wikipedia)</li>
<li>cupcakes can be baked into a larger 8" or 9" or 9" x 11" cake; muffin batter can only be made into loaves</li>
<li>muffins are flavored with spices; cupcakes are not (with the exception of carrot cake cupcakes)</li>
<li>muffins should have dimpled (bumpy) tops; cupcakes should be smooth as silk</li>
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<tr><td class="tr-caption" style="text-align: center;">This year's short-lived bread made in an 8"x4" loaf pan.</td></tr>
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<span style="text-align: left;"><span style="font-size: large;">One thing </span>I'd always say about muffins is: MAKE THEM WITHOUT PAPER LINERS. I know it'seasier with paper and that Ina always uses them, but I'll tell you from years of experience in baking...youneed the browning, crusty edge only obtainable by greasing a metal muffin pan. The immediate, close contact between the batter, the fat, and the hot pan create a crispy --nearly crunchy--texture on the outside of the muffin that makes a muffin well, makes it a muffin! Otherwise it steams. (So cupcake like...)</span></div>
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<span style="font-size: large;">So here's the version</span> for this year's daily breakfast eating and plain old snacking. No longer only a treat, you could eat a couple a day and not worry a wit. Further below is one of my recipes from other years for your comparison---or baking---if you're looking for a bread that's sweeter, more springy, and--yes, full of BUTTER!</div>
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<b style="color: #783f04; font-size: x-large; text-align: left;">whole wheat cranberry-chocolate chip pumpkin muffins </b><b style="text-align: left;"><span style="color: #660000;"> makes 24 muffins or 2 loaves or 12 muffins and one loaf</span></b></div>
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<b>INGREDIENTS:</b></div>
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<ul>
<li>1/2 cup each dried cranberries and raisins</li>
<li>1 1/2 cups boiling water</li>
<li>15-ounce can pumpkin</li>
<li>2 eggs </li>
<li>4 egg whites</li>
<li>1/3 cup plus 2 teaspoons olive oil</li>
<li>1/2 cup applesauce</li>
<li>2/3 cup brown sugar</li>
<li>1 teaspoon fresh ginger, finely grated</li>
<li>2/3 cup low-fat milk (I like no-fat evaporated)</li>
<li>2 cups white, all purpose flour</li>
<li>1 1/3 cups whole wheat flour</li>
<li>2 1/2 teaspoons baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1 1/2 teaspoons salt</li>
<li>2 teaspoons ground cinnamon (I like Penzey's Vietnamese)</li>
<li>1/2 teaspoon freshly grated nutmeg</li>
<li>1 teaspoon ground cloves</li>
<li>1/4 teaspoon freshly and finely ground black pepper</li>
<li>1/2 cup chopped, toasted walnuts</li>
<li>1/2 cup mini dark chocolate chips</li>
</ul>
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<b>DIRECTIONS:</b></div>
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<li>Preheat oven to 400 degrees Fahrenheit. Grease 24 muffin tins or grease and flour 2 8"x4" loaf pans.</li>
<li>Add cranberries and raisins to a small bowl and pour boiling water over them. Set aside.</li>
<li>In a large bowl, beat together the wet ingredients: pumpkin, eggs, egg whites, olive oil, applesauce, brown sugar, grated ginger, and milk.</li>
<li>In another large bowl, mix together the dry ingredients: flours, baking soda, baking powder, salt, and spices. Drain cranberries and raisins; leave draining briefly. Pour wet ingredients (egg-milk mixture) into dry ingredients and mix until just barely combined.</li>
<li>Add walnuts, chocolate chips, cranberries and raisins; mix thoroughly. Do not over mix.</li>
<li>For muffins: spoon batter into approximately 24 greased muffin tins. For bread: spoon into 2 greased and floured 8"x4" loaf pans. (You can use 9"x5" loaf pans for shorter loaves.)</li>
<li>Bake muffins 15-20 minutes or until browned and just barely firm. Turn out onto racks immediately to cool. Bake bread 45-65 minutes --depending on what size loaf you make-- or until toothpick comes out nearly clean. Remove pans to rack and cool 5 minutes. Bang botttom of pan firmly, evenly, and thoroughly on the counter; turn out onto rack and cool completely. Watch dogs carefully while the muffins or bread cool.</li>
<li> I made 12 muffins for us to eat and one loaf of bread for the dogs to grab off the counter and share.</li>
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<span style="font-size: large;">As we're sharing our space </span>with two grand dogs, in addition to our own two dogs, I don't really know who ate it. <span style="text-align: center;">I do know who was eating the crumbs when I arrived. (Ziggy---the black one)</span></div>
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<span style="color: #660000; font-weight: normal;">One of the earlier versions of alyce's pumpkin breads</span></h2>
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<span style="color: #660000; font-size: small; font-weight: normal;">--luscious with lots of butter, sugar, and calories (2010)--I do give the option to cut the fat w/ applesauce, which was part of the strategy to make the bread healthier this year.</span></h3>
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<b style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><span style="font-size: medium;">Alyce's Newest Pumpkin Bread Featuring Candied Ginger and Black Pepper. OH, and Cayenne, too.</span></b><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 c dried cranberries</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 c boiling water</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2/3 c butter, soft (to cut fat, use half apple-sauce--no more than that)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 c pumpkin ( a can is 15 oz now; add applesauce to complete the 2 c)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">4 eggs</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 1/4 c sugar</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/3 c candied ginger, minced</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2/3 c evaporated milk, low-fat or fat-free (can use regular milk instead)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 1/3 c unbleached white flour</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 t baking soda</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 t baking powder</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 1/2 t salt <i>(sorry, left out of original post--corrected 11/18/11)</i></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2t Chinese or Vietnamese cinnamon</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 t freshly-ground nutmeg</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 t ground cloves</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 t black pepper, freshly ground</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 t ground cayenne pepper</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4-1/3 c salted or unsalted pumpkin seeds (I like salted)</li>
</ul>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>Preheat oven to 350 F for bread or 400 for muffins. Grease and flour pans. For muffins pans, grease only.</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>In a small bowl, stir together cranberries and boiling water. Set aside.</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>With hand-held electric or standing electric mixer, beat together in a large bowl butter, pumpkin, applesauce, eggs, sugar and candied ginger until light and fluffy. Beat in milk until well-mixed.</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>On top of the wet ingredients, measure dry ingredients: flour, soda, baking powder, spices. Carefully mix just the dry ingredients with a spoon or rubber spatula, trying to avoid mixing the dry ingredients into the wet. Using electric mixer, beat wet and dry ingredients together until just incorporated. Don't over beat. Drain cranberries well and stir into batter gently.</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>If desired, sprinkle pumpkin seeds into bottom of prepared pans (9x5) or baby loaf pans (3x5 or similar) or muffin tins. Use ice cream scoop for muffins. </i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>For loaves or baby loaf pans, bake at 350 for about an hour or half-hour, respectively. Test for doneness with a toothpick or skewer; it will come out almost clean when the bread is done. Leave in pans 5 minutes. Bang bottoms of pans on board, floor or counter before turning out on to racks carefully to cool completely. If sticking, use thin, sharp knife to go around edges. When absolutely cool, wrap well in foil. Store on counter 1-2 days, in frig for 2-3 days, and in freezer up to 2-3 weeks.</i></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><i>If in muffin tins, bake at 400 F for maybe 15 minutes or until nicely browned and firm to the touch. Turn out immediately onto metal cooling racks. Follow storage instructions above, though muffins store well in large plastic containers that are freezer safe.</i></li>
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Sing a new song,</div>
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Alyce</div>
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IN MEMORIAM: Rhonda Lundquist.........<a href="http://youtu.be/lr0FLbg7CRI">.Blessing on the journey, friend.</a>..</div>
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<span style="text-align: center;"><a href="http://www.youtube.com/watch?v=pN4tPkX0MG0">The Lord's my Shepherd by Stuart Townend</a></span></div>
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com2tag:blogger.com,1999:blog-3875549432022553592.post-60734212143420576652013-10-16T11:16:00.003-06:002013-10-16T17:20:06.308-06:00One-Pan Pork Tenderloin with Rosemary Vegetables<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNndDN5aT8m-_9PZmOlUglsTX4Zpb5KEe0N-6kOqkmS-P4FgTkadfEo9cUlzDIzUIlS4Mbc68IrWHBeV4a-xaBLQ2cy0-Oc5ayWej4SLwwaw37t-1MMa-KKQmjAkCerwr8AKcd6e55hqo/s1600/Food-Pork+Tenderloin+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNndDN5aT8m-_9PZmOlUglsTX4Zpb5KEe0N-6kOqkmS-P4FgTkadfEo9cUlzDIzUIlS4Mbc68IrWHBeV4a-xaBLQ2cy0-Oc5ayWej4SLwwaw37t-1MMa-KKQmjAkCerwr8AKcd6e55hqo/s400/Food-Pork+Tenderloin+001.JPG" width="400" /></a></div>
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I'm not always in a hurry cooking. Often I take my own sweet time and dust be damned. Lately, with more boxes and mess than I want to own up to (after 16 days in the house), I'm still just throwing meals together in hopes that anything for which I heat the stove up will last a couple of days. Because the larder is not up-to-snuff, I end up running to the grocery over and over; I'm wasting time on this stuff. Bad words.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV_Kj8iiZbn02hkZLDoM4vo3utQrnxhXob3BBh5T69lI1OlL7SrkxRFtCwo28nGJr0ElPchhhq3_IHLkbHr-e4n98-d1tsYm0HPFADwjetmsrzDJYM_U8ihtw89P9wFkPsbLqePMMfJw/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV_Kj8iiZbn02hkZLDoM4vo3utQrnxhXob3BBh5T69lI1OlL7SrkxRFtCwo28nGJr0ElPchhhq3_IHLkbHr-e4n98-d1tsYm0HPFADwjetmsrzDJYM_U8ihtw89P9wFkPsbLqePMMfJw/s1600/photo+(10).JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kitchen is functioning though I have cabin knives and only four drinking glasses. #badlylabeledmovingboxes</td></tr>
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The other day I just went and bought everything at once for a one-pan meal that sounded perfect. There was no way I was getting home and finding I didn't have everything and that was the case. I grabbed a package of two pork tenderloins (fast cooking), some red potatoes, carrots, onions, garlic, and prayed I had dried rosemary. My fresh rosemary plant is mostly likely dead outside the Saint Paul house back door and I won't be growing any new herbs here for a few months unless I try the south window approach where my son has placed a big bucket of sage thinking ahead to Thanksgiving.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dining Room: What are wardrobe boxes doing in there? Huh.</td></tr>
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To put a point on it: I cooked, we ate, and we ate leftovers. I served this meal with my lemon green beans. (Recipe way below.) There's nothing like a piece of meat roasted with potatoes, carrots, and onions to spell comfort food. Add rosemary (for remembrance) and a bottle of <b style="color: #741b47;"> </b><span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;"><a href="http://upload.wikimedia.org/wikipedia/commons/4/4b/Vignobles_rhone.png">Côtes du Rhône</a> and you're all set.</span></span><br />
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Caution: Iphone photo below.<br />
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<tr><td style="text-align: center;"><a href="http://us-mg5.mail.yahoo.com/ya/download?mid=2_0_0_1_21919896_ALloimIAAAaEUl7HRwAAAMABXAI&pid=2&fid=Inbox&inline=1" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://us-mg5.mail.yahoo.com/ya/download?mid=2_0_0_1_21919896_ALloimIAAAaEUl7HRwAAAMABXAI&pid=2&fid=Inbox&inline=1" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Living Room beginning to come together. I had to clean it yesterday...and the boxes aren't even unpacked!</td></tr>
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<b><span style="font-size: large;">one-pan pork tenderloin with rosemary vegetables </span>6 servings</b><br />
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<ul>
<li>3 tablespoons olive oil or more as needed</li>
<li>Crushed red pepper</li>
<li>Fresh ground black pepper</li>
<li>6 small red potatoes, quartered</li>
<li>6 large carrots, well cleaned, and sliced 1/2-inch thick (don't peel)</li>
<li>1 large yellow onion, sliced</li>
<li>2 cloves garlic, chopped</li>
<li>Dried Rosemary (rub between fingers or in hands to break up and release oils)</li>
<li>2 pork tenderloins (about a pound each), seasoned liberally with salt, pepper, and crushed dried rosemary</li>
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1. Preheat oven to 425 degrees Fahrenheit. Place rack in the middle.</div>
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2. In a large, deep, oven-safe skillet or saut<span style="font-family: inherit;">é</span> pan, heat oil over medium high heat with a pinch of crushed red pepper and a few grinds of black pepper. Add potatoes, carrots, and onions. Season vegetables with 1/2 -teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon crushed dried rosemary. Cook, stirring regularly, for 5-10 minutes or until beginning to soften. Add the garlic for last minute or so.</div>
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3. Push vegetables to the sides of the pan and add the well-seasoned pork tenderloin, adding a little more oil, if necessary. Cook 3-4 minutes or until well-browned; turn and brown on other side.</div>
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4. Cover and place pan in the oven.+ Roast 20 minutes or so until pork is 145 degrees Fahrenheit* on an instant read thermometer. Remove pork to a warm platter and cover with foil to rest for 5 minutes or so. The pork will reach 150 degrees while resting. It should be somewhat pink. (Cook longer if you'd like your pork well-done; I don't recommend it, though.) Slice pork and surround with vegetables. Serve hot.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMd6musLGKI7M5DkYnC-1uZCEVTaXMwznLYpBj5Sz2QWmLX_JBG_fQFupDK_TILvYYfuW9pz3nYy5nvlH_nl5LaBpZlWayp3Pu3wViwOPXx702Ls6_9R3qqgYRLFsTTT6ULAc9xsqFdQ/s1600/Food-Pork+Tenderloin+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMd6musLGKI7M5DkYnC-1uZCEVTaXMwznLYpBj5Sz2QWmLX_JBG_fQFupDK_TILvYYfuW9pz3nYy5nvlH_nl5LaBpZlWayp3Pu3wViwOPXx702Ls6_9R3qqgYRLFsTTT6ULAc9xsqFdQ/s320/Food-Pork+Tenderloin+004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my stainless steel Cuisinart <span style="font-size: small;">saut<span style="text-align: start;">é pan</span></span></td></tr>
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<i><b>Cook's Notes: </b></i><br />
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1. If the vegetables aren't quite tender when the pork is done, put them back on the burner over medium heat and cook a few minutes longer, stirring regularly.</div>
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2. Want a quick sauce for the meat? Stir together 1 part Dijon-style mustard to 3 parts plain Greek yogurt and season with salt, pepper, and a drop or two of hot sauce.</div>
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3. Any root vegetables could be subbed for the carrots and potatoes; you might need to adjust cooking time for parsnips or turnips.<br />
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+I needed this done quickly, so covered the pan. You might try it uncovered, though it would take a bit longer.<br />
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<b style="color: #741b47;">Wine: </b><a href="http://upload.wikimedia.org/wikipedia/commons/4/4b/Vignobles_rhone.png"><span style="background-color: white; line-height: 19.1875px;"><span style="font-family: inherit;">Côtes du Rhône</span></span> red (</a>a French blend of Syrah, Mouvedre, Grenache, etc.)</div>
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*<span style="font-size: large;"><b>Current FDA recommendations</b></span> for meat temperatures <a href="http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf">are available here as a PDF </a>that you can print and keep in your kitchen.<br />
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Keep in mind I cook at altitude. If you're closer to sea level, you might have dinner sooner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVIjJKAEmYKr_80BaRzwVhW0WflRX5SmMREzq5NZVoRKRLMj5mBxPq6ApkIk_bCrJF3tFWKMMtxmv7cbHhYi33PavCBIMCDg4eZENtu8wEChETDYECxRCIyc5bYN5lZsIBLJD6DwdODo/s1600/Food-Green+Beans+w+lemon+afm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVIjJKAEmYKr_80BaRzwVhW0WflRX5SmMREzq5NZVoRKRLMj5mBxPq6ApkIk_bCrJF3tFWKMMtxmv7cbHhYi33PavCBIMCDg4eZENtu8wEChETDYECxRCIyc5bYN5lZsIBLJD6DwdODo/s320/Food-Green+Beans+w+lemon+afm.jpg" width="320" /></a><i style="background-color: #f3f3f3; color: #783f04; font-family: 'Josefin Slab'; line-height: 25.59375px;"><b><span style="font-size: large;">* My Lemon Green Beans</span></b></i></div>
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<li>1/2-pound steamed fresh green beans or haritcots verts (very thin beans)*</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>Grated rind of one lemon</li>
<li>Pinch crushed red pepper</li>
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In a medium bowl, toss together well-drained beans with oil. Sprinkle generously with salt and pepper. Toss well with lemon rind and crushed red pepper. Taste and adjust seasonings.</div>
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*The tiny green beans cook in 2-3 minutes covered in the microwave.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tuck in the window while I blog.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Morning sunrise off the deck can't be captured by my photos!</td></tr>
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Sing a new song; don't move,<br />
Alyce<br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0tag:blogger.com,1999:blog-3875549432022553592.post-65525343198689970252013-10-11T10:07:00.002-06:002013-12-09T03:11:15.386-07:00Warm Quinoa Salad with Roasted Autumn Vegetables or a Vegan Thanksgiving<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpqzKCnP-E3yAAnE3tTqnvxt_Vmo2XdGc-qZb6NeFv0YhWf8exy9TeSTw_HoMhOw8bYGMofSJ5KOACxEyzwFKlh4HyMUZ8TXaSKOn-ya22QGwpBhwfZ_F0G3jwuUi6Vf6B-C_pTeDiPY/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpqzKCnP-E3yAAnE3tTqnvxt_Vmo2XdGc-qZb6NeFv0YhWf8exy9TeSTw_HoMhOw8bYGMofSJ5KOACxEyzwFKlh4HyMUZ8TXaSKOn-ya22QGwpBhwfZ_F0G3jwuUi6Vf6B-C_pTeDiPY/s400/025.JPG" width="400" /></a></div>
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<span style="color: #0c343d;"><i><b>( Just thinking: </b> If you're interested in the huge South Dakota snowstorm, please read my friend Margaret Watson's post on her blog <a href="http://leaveitlay.blogspot.com/2013/10/hear-my-prayer.html">Leave it Where Jesus Flang It.</a> We had just passed by there in gorgeous weather on our trip to Colorado.)</i></span><br />
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<span style="font-size: large;">While a towering stack of boxes looms, </span>I can't find the stereo or my knife block, I still want to eat something delectable AND I want those around me to have a decent healthy meal as well. For the next little bit, we've got our oldest son and grandson living with us while their house is being renovated. Daughter-in-law arrives on weekends, traveling down from her job in Boulder.<br />
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<img alt="Photo: :)" src="https://scontent-a-dfw.xx.fbcdn.net/hphotos-ash3/p480x480/599366_580302365339611_541508343_n.jpg" /><br />
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We now have four dogs in the house for a Four-Dog Kitchen: photo coming!<br />
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<tr><td class="tr-caption" style="text-align: center;">My plan: Keep boxes in garage, bring in a few at a time; keep house from being screaming mess. HA!</td></tr>
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<span style="font-size: large;">While I cook most meals without a recipe</span> (and you have the evidence in this blog), I'm also an avid cookbook, newspaper, blog, and newsletter reader; I like to see what others are cooking. And, just like everyone, I give these recipes a whirl when one of them truly appeals to me.<br />
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<span style="font-size: large;">One of my regular email newsletters</span> is from <a href="http://www.chow.com/">CHOWHOUND</a>--a site that includes boards with local restaurant and food information, recipes, reviews of equipment, a blog, and more. To receive the newsletter, you'll need to sign up for the site and click on the newsletters tab in your profile. It's well worth it. Another newsletter I'm really fond of is one from <a href="http://www.finecooking.com/recipes/stir-fried-noodles-chicken-mushrooms-green-beans.aspx">FINE COOKING</a>; mine comes daily and focuses on quick meals. That it includes wine pairings makes it all the better, of course. <a href="http://e.foodandwine.com/amex40/custom/foodandwine_reg/registration.php">FOOD AND WINE has a few newsletters</a>; I receive the daily one and love it. I'm more apped (sic!) to use the email newsletter than the app on my ipad. Dunno why.<br />
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<span style="font-size: large;">Over a week ago, this Chowhound</span> <a href="http://www.chow.com/recipes/30814-warm-quinoa-salad-with-roasted-autumn-vegetables-and-ginger-scallion-dressing">Warm Quinoa Salad with Roasted Autumn Vegetables</a> showed up in my inbox and I ran to the store, brought the recipe up on my iphone, bought the ingredients and ran home to make it for dinner. It happened to be a first full night in the house celebration and I also bought some small steaks and salmon filets for a surf n turf motif, but I really think the salad was the star of the show. Not only that it, the recipe made lots. We ate it cold for lunch for two days (delicious) and I snacked on it once or twice. If by chance you don't like brussel sprouts, just leave them out and add some extra root vegetables.<br />
Later, I kept thinking what a great vegan or vegetarian main for Thanksgiving. October 14 is Thanksgiving in Canada, by the way.<br />
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<span style="font-size: large;">While you'll need to</span><a href="http://www.chow.com/recipes/30814-warm-quinoa-salad-with-roasted-autumn-vegetables-and-ginger-scallion-dressing"> go to Chowhound and find the recipe</a> (adapted from Joann Chang), you can see by looking at this that it's very simply a gorgeous amount of roasted root vegetables on a bed of quinoa. The idea is to roast some vegetables, cook the quinoa, and stir it all up together. Great food; great leftovers. What you don't see is the Asian-style dressing -- YUM.<br />
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<b><span style="font-size: large;">My changes: small, but critical for this version...............</span></b><br />
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The given recipe on Chow calls for stirring the vegetables <i>into the quinoa</i> and doesn't include the fresh greens. I thought the salad would be more attractive with the vegetables on top for visibility and I just loved the idea of a bed of freshness (the spinach or other greens) underneath for color and texture. The key element is the quinoa, which is quickly cooked --as quinoa is--and then stirred up with an Asian dressing that includes a whole bunch of chopped green onions. If you don't like quinoa, make brown rice; it would work perfectly well. My other change was adding crushed red pepper to the Asian dressing. It's almost perfect, but I thought it needed a bit of a bang. I didn't do this, but next time I would add some toasted nuts of some kind--chopped walnuts or sliced almonds--for extra crunch.<br />
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<tr><td class="tr-caption" style="text-align: center;">Coming into Colorado Springs: Cows and brilliant sun</td></tr>
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<b style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 22px;"><span style="font-size: large;">don't know quinoa??</span><span style="font-size: medium;">...</span></b><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">It's really a seed related to spinach or tumbleweed (rather than a grain) that can be traced back to ancient Peru...and yes, it's gluten free, though it looks a bit like couscous.</span><br />
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<i style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">Low in calories and fat</i><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">, quinoa is high in carbohydrates, fiber, and protein. While it cooks in just about the same time and same way as white rice (maybe a few minutes longer), it also has close to the same amount of calories. A good source of all the amino acids, iron, potassium, and magnesium, quinoa also offers a bit of zinc-- about 1/4 of the daily allowance for women.</span><br />
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<i style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">Try quinoa as tasty hot breakfast cereal</i><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"> with maple syrup and hot milk, or as a good foil for spicy hot chili. This grain is luscious in salads and can sub for couscous or even rice in many places. On it's own or nestled next to your chop, add a little butter, salt and pepper and it's ready. Read all about quinoa </span><a href="http://vegetarian.about.com/od/healthnutrition/qt/Quinoa-Nutrition-Facts.htm" style="background-color: white; color: #2f2b9d; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px; text-decoration: none;">here</a><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">.</span><br />
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<b style="font-size: x-large;">IF YOU LIKE THIS, YOU MIGHT LIKE MY</b><br />
<a href="http://moretimeatthetable.blogspot.com/2012/12/38-power-foods-week-24-quinoa-shrimp.html">Shrimp-Quinoa Salad with Pomegranate Seeds, and Blue Cheese</a><br />
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Sing a new song, unpack the house, write your editor, and keep cooking while remembering Craig Alexander--who crossed the river two years ago today,</div>
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Alyce</div>
Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com12tag:blogger.com,1999:blog-3875549432022553592.post-21112792287626331572013-10-07T10:39:00.002-06:002013-10-07T15:01:09.812-06:00Butternut Squash-Zucchini Curry with Couscous or What is Home??<div class="separator" style="clear: both; text-align: center;">
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Last summer, when I began to make the first vegetable curries of the season, I was right here in our Colorado house up on the mesa. I needed a quick dinner and had a bunch of vegetables lying around the counter--including lots of tomatoes. A pot of rice was put to boil and I threw a bunch of vegetables and a little curry powder into a big skillet. We ate quite happily very soon thereafter.<br />
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DISCLAIMER: I'll freely admit I'm no authenic Indian cook; check out <a href="http://justagirlfromaamchimumbai.com/">Just a Girl from Mumbai</a> or <a href="http://www.thelady8home.com/">The Lady 8 Home</a> (two of my Ina Friday friends' blogs) for authentic recipes. Or, for a general set of instructions, <a href="http://sunielchandegra.hubpages.com/hub/A-Step-by-Step-Guide-to-Cooking-an-Authentic-Indian-Curry">check out this post.</a> <br />
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<tr><td class="tr-caption" style="text-align: center;">Colorado kitchen</td></tr>
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<span style="font-size: large;">Last week, we moved permanently from Saint Paul back to Colorado</span> into the house we've owned there for eight years by now. To say it was or <i>is</i> a wrench is an understatement, because we love Saint Paul and I so loved my choir job at Prospect Park United Methodist in Minneapolis. Finances dictated a change to owning one house only and here we are. I'm still in the midst of figuring it all out and can't believe what an emotional upheaval it's been. After all, it's just a house--right???? <br />
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<tr><td class="tr-caption" style="text-align: center;">St. Paul backyard</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gab and Tuck were both puppies in CO</td></tr>
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<span style="font-size: large;">While we are born midwesterners</span> through and through (Dave from Champaign-Urbana, Illinois and me from the south suburbs of Chicago)--and adore the four seasons, as well as the Twin Cities culture, we have always just sunk into the beauty and comfort of our ranch house in Colorado. At night in bed in the middle of a frozen Minnesota winter night, I'd walk through the Colorado house in my mind--poring over each room, looking out each window, nearly crying that no one was there. Come holidays or summers when the choir was off, we'd drive out west with Miss Gab and Tucker, and I often sobbed in relief as I walked into the house. I spent hours on the living room couch, reading and dreaming out over the city of Colorado Springs, which spreads just east of our property. On a clear day, you can see forever. I often watched Dave's planes take off from the airport which is over 13 miles away. The same distance in the opposite direction brings views of approaching winter storms from the north or, in the case of this last summer, fires from the northeast in Black Forest. <a href="http://youtu.be/7GVpeKmniLY">Step Inside this House--sung by Lyle Lovett.</a><br />
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<span style="font-size: large;">And while it appears idyllic</span> ("Oh, Colorado is so beautiful!"), and often is, it can be a harsh environment. Bears, coyotes, bobcats, and the occasional mountain lion make it through our neighborhood. Right now, we have a bear family traveling between our houses, snacking on available garbage, charging people and dogs and simply refusing to hibernate. In other words, sitting outside at night in the summer is best done on the deck with quick access to the house through a strong door! Fires -- and recent floods -- are often our frightening nearby companions. Sudden winter storms create havoc and, here in the 'hood, mean walking home up the steep icy hill unless you have a great four-wheel drive vehicle.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stollen cooling on the east deck</td></tr>
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<tr><td style="text-align: center;"><img alt="Photo: Mama bear and young in neighbor's backyard" src="https://scontent-a.xx.fbcdn.net/hphotos-frc1/q80/s320x320/1235915_10200545059538999_1685835439_n.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bear photo borrowed from a neighbor</td></tr>
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<span style="font-size: large;">Cooking and baking</span> at 6,300 feet above sea level can be a consummate challenge. Bread left out ten minutes can be as dry as toast; cookies must be eaten that day or frozen. Many recipes must be adapted, though I'm pretty intuitive about it by now. Thanksgiving dinner WILL be begun really early or you won't eat until late--as I found out when we first moved here in 1996 and ate at 7 instead of 4. There's little to be grown in sand or bedrock when it doesn't rain for 9 months at a time. Cooking local Colorado food means bison, lamb, trout, Rocky Ford cantaloupe and western slope peaches and cherries. Southwest of us are irrigated apple orchards, but it isn't unusual for them to produce very little any given year. Gardening right on your own patch isn't so simple with hardly any good dirt and strict watering restrictions. I will say that some micro-climates within the city of Colorado Springs limits have abundant gardens, but they're the exception. Example: We save every bit of water and reuse it. When I make pasta, the water is cooled and used to water plants. A little leftover water in a water bottle is tipped into the flower pots or herb garden as I walk into the house. We can catch no rain water (if and when it rains) because it's against the law.<br />
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<tr><td style="text-align: center;"><img alt="Photo: :)" height="300" src="https://scontent-a.xx.fbcdn.net/hphotos-ash3/p480x480/599366_580302365339611_541508343_n.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dave with grandson, Rhyan. One of the joys of living in Colorado is our son Sean and family are here--living with us temporarily while their house is being renovated.</td></tr>
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<span style="font-size: large;">But it's all part of the challenge of being a westerner, </span>or a south westerner, I guess--and it's usually worth it. Million-dollar sunsets over the front range, spectacular sunrises in the high plains, fall drives into the mountains to see the golden, whispering aspens, Rocky Mountain National Park in Denver's backyard, world-class skiing, Rockies baseball, and the unarguably most beautiful interstate drive in the country (I-70 from Denver - Utah). And if you live here, you embrace it for what it is. (And if you're like me, you travel to sea-level on a regular basis so you can see green.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jBGusbkLRzbgPj1pnMMEV_LEikXjuR1z7e6RMvHpDGjO1l6Sg4xhQ15EtqRYAdmTphabEPtJqYSHRCy5gZJ2i1al2Qpo6twrd9fwVyOicgEVzfvREhea27uXGvXPcOQrMNsNQ6ItmQw/s1600/Colorado+sunrise.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jBGusbkLRzbgPj1pnMMEV_LEikXjuR1z7e6RMvHpDGjO1l6Sg4xhQ15EtqRYAdmTphabEPtJqYSHRCy5gZJ2i1al2Qpo6twrd9fwVyOicgEVzfvREhea27uXGvXPcOQrMNsNQ6ItmQw/s640/Colorado+sunrise.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunrise in my backyard</td></tr>
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<span style="font-size: large;">What's happened </span>is that I've had to regroup <a href="http://www.youtube.com/watch?v=HXP4UqgNg70">my notion of "home."</a> I'm no longer sure what it is. Is it where I breathe the easiest? Is it where my heart sings as that city comes into view from 10,000 feet? Is it where I laugh with the most people? Is it where I can earn a living or be in love with a choir? Is it where the best orchestra plays or I can walk across the street to the corner bar? Where I sink into a bed dipped into my own curves? Or is it just where Dave and the dogs are--which can be right in our Subaru Forester? It's an on-going discussion in my heart and head. I'll keep you posted.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qUzO4aJ6T7YSlwQtr45wsFtB2teP4rnbNW1bmHb96alKhhodrAw2hvvhBu0TektHsxDH81USt3AGYfRMieOL_lWDIkqDD48bo-wY196YrBfus0QrkOYZE4kShTpeizE61Thyphenhyphenf6uOcD0/s1600/Food-Zucchini++on+porch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qUzO4aJ6T7YSlwQtr45wsFtB2teP4rnbNW1bmHb96alKhhodrAw2hvvhBu0TektHsxDH81USt3AGYfRMieOL_lWDIkqDD48bo-wY196YrBfus0QrkOYZE4kShTpeizE61Thyphenhyphenf6uOcD0/s320/Food-Zucchini++on+porch.jpg" width="320" /></a><span style="font-size: large;">Right before we left Saint Paul,</span> our victory garden neighbor, Wendy, gave us another huge zucchini--the very last of the season. In my kitchen was a little leftover butternut squash and the final pick of tomatoes from our Minnesota garden. I made a big skillet of curry that we ate off of for a couple of days; we had to pack and clean, not keep cooking. This particular early-fall prize was so tasty I thought I'd share it with you. It's nothing too unusual and you can change out the veg to suit yourself or your larder. There's not much in the vegetable family that can't be made into a fast curry supper and you can pretend you're in the Indian restaurant downtown. Here's how:</div>
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<span style="color: #783f04; font-size: large;"><b>butternut squash-zucchini curry with couscous</b></span></div>
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<span style="color: #783f04;"><b>4 generous servings</b></span></div>
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<li>4 cups--give or take-- cooked couscous <a href="http://www.neareast.com/#products/roasted_garlic_olive_oil_couscous">(I used 1 box Near East couscous <span style="color: black;">with olive oil and garlic</span>)</a></li>
<li>1/4 cup sliced almonds</li>
<li>1 tablespoon olive oil</li>
<li>Large onion, chopped</li>
<li>Celery stalk, chopped</li>
<li>Red bell pepper, chopped</li>
<li>2 carrots, scrubbed and thinly sliced <a href="http://www.livestrong.com/article/518814-should-carrots-be-peeled-or-are-they-more-nutritious-with-the-peel-left-on/">(don't peel)</a></li>
<li>2 cups chopped zucchini</li>
<li>1 cup chopped cooked butternut or acorn squash</li>
<li>1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon fresh ground pepper</li>
<li>2 teaspoons curry powder*</li>
<li>1/8 teaspoon crushed red pepper or a small pinch of cayenne, optional</li>
<li>1/4 cup white wine or vegetable or chicken broth</li>
<li>4 cloves garlic, chopped</li>
<li>1 teaspoon grated or finely chopped ginger</li>
<li>2 cups chopped cherry or regular tomatoes</li>
<li>1/4 cup each chopped fresh basil and fresh parsley</li>
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Instructions:</div>
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1. Cover couscous to keep warm while you make the curry. Toast almonds in a small, dry pan over low heat for 5 minutes or so, stirring occasionally. Set couscous and almonds aside.</div>
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2. Heat the oil in a large, deep skillet or saut<span style="background-color: white; color: #333333; font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">é pan and add onions, celery, red bell pepper, carrots, zucchini, and butternut or acorn squash. Sprinkle with salt, pepper, curry powder, and crushed red pepper or cayenne, if using. Let cook ten minutes or until softened, stirring regularly. </span></span><br />
<span style="background-color: white; color: #333333; font-size: 12pt; line-height: 115%;"><span style="font-family: inherit;">3. Stir in wine or broth and let cook down a few minutes, adding more if the vegetables appear dry.</span></span></div>
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4. Add garlic, ginger, and tomatoes. Cook, stirring, another two minutes or until garlic is fragrant, tomatoes are just softening, and other vegetables are tender. Taste and adjust seasonings.</div>
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5. To serve, spoon over or to the side of a cup of couscous for each serving. Top with a few sliced almonds and a sprinkling of the chopped fresh basil and parsley. Serve hot. Cold or hot leftovers will be luscious for lunch. (If you reheat the curry, you'll need to add a bit more curry powder or seasonings.)</div>
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Cook's Note: For a more authentic Indian curry, you can add a little tomato paste and/or coconut to the vegetables. For a Thai style, add coconut milk and/or lime juice. (Skip my wine!) Everyone makes their curried vegetables a bit differently; my versions come from American trial and error cooking. Do a bit of googling and see what kind of curry you might like best; there are many different kinds.</div>
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*<i>Curry Powder comes in many varieties in the United States. I think the most important thing about it is to use fresh curry powder. If it's sat a while, buy new. <a href="http://www.penzeys.com/">Penzey's Spices</a> sells several sorts of curry powder and I used half Maharajah Curry Powder and half Sweet Curry Powder. You can, of course, make your own curry powder by blending a variety of spices---you can grind them yourself--to suit your taste. Google "Making curry powder" or <a href="http://www.chow.com/recipes/10576-curry-powder">check out the CHOW recipe.</a></i><br />
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If you liked this, you might also like my <a href="http://moretimeatthetable.blogspot.com/2013/07/curried-peppers-and-tomatoes-on-rice.html">curried peppers and tomatoes on rice with grilled chicken or cooking in a time of grief</a></h2>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhSmvqcoJLoun-P2rgc3an6fD24wngoP7a2Bn4udWRbGxyL1dRr9909J1bX78bpZKiK1BdwxcFjaj-86NiBTYSafxM9yFVC6580yfhO-2Fqb2NhSHVl852P1AGqc0ssg3ByDYj7-G8t4/s400/IMG_3801.JPG" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvMRc511ivpareudNEQ7Cz4KNgGXU7sbAgvvzxqQ4Mg1sM3Oy5hZCTG5xHhBA3JeM_tSHTxwF97jCc3V0XLSSYK8dxz5uYk55Hx8JcWSVvYDDnj8Oe_RH8NoHIrCgEPuRaOdNI6kXbZY/s1600/photo+(5).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvMRc511ivpareudNEQ7Cz4KNgGXU7sbAgvvzxqQ4Mg1sM3Oy5hZCTG5xHhBA3JeM_tSHTxwF97jCc3V0XLSSYK8dxz5uYk55Hx8JcWSVvYDDnj8Oe_RH8NoHIrCgEPuRaOdNI6kXbZY/s1600/photo+(5).JPG" /></a></div>
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<span class="bigquote-link" style="background-color: white; display: block; font-family: georgia; font-size: 20px; margin: 10px 10px 5px; padding: 0px;"><span style="color: #134f5c;">“The mountains are calling and I must go.” -- John Muir</span></span><span class="bigquote-link" style="background-color: white; color: #999999; display: block; font-family: georgia; font-size: 20px; margin: 10px 10px 5px; padding: 0px;"><br /></span><span class="bigquote-link" style="background-color: white; color: #999999; display: block; font-family: georgia; font-size: 20px; margin: 10px 10px 5px; padding: 0px;"><br /></span><span class="bigquote-link" style="background-color: white; display: block; font-family: georgia; font-size: 20px; margin: 10px 10px 5px; padding: 0px;">Sing a new song,</span><span class="bigquote-link" style="background-color: white; display: block; font-family: georgia; font-size: 20px; margin: 10px 10px 5px; padding: 0px;">Alyce</span><br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com1tag:blogger.com,1999:blog-3875549432022553592.post-73007082474247701752013-10-04T07:07:00.000-06:002013-10-04T12:08:41.031-06:00Ina Fridays--Main Courses--Chicken Chili for Two<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd768pv_-uTnA3y41qTmCfw2yr83WPssGJuZlseOfVt52pZwx3cB8PeVPs5H6-8hogoP8j0s7yEwvyRnLCyWKQVnK92dk-fvA-g5DLoEM3mvPHOegbsdJchJccuUGh2O9QVYM5UOa55k/s1600/DSC08518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd768pv_-uTnA3y41qTmCfw2yr83WPssGJuZlseOfVt52pZwx3cB8PeVPs5H6-8hogoP8j0s7yEwvyRnLCyWKQVnK92dk-fvA-g5DLoEM3mvPHOegbsdJchJccuUGh2O9QVYM5UOa55k/s400/DSC08518.JPG" width="400" /></a></div>
<span style="font-size: large;">I once heard a woman say,</span> "You can't make chili for two people." As I began to write today, thinking about that conversation did make me do just a little bit of research...because I often make chili for<i> one or two!</i><br />
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<span style="font-size: large;"><a href="http://www.chilicookoff.com/history/history_of_chili.asp">Chili</a> is American, isn't it?</span> That much we <i>think</i> we know, but read on. There's also the beans or no beans dilemma. "If you know beans about chili, you'll know there are no beans in chili," Texans say. Minnesotans go, "Huh?" when you quote the beans line. Then there's the meat. There's chili and there's <a href="http://www.jamieoliver.com/recipes/beef-recipes/chilli-con-carne">chili con carne</a>. After a while, you start wondering what <i>is</i> in chili. Today, there are as many variations as there are cook-offs, parties, and so on. Chili is served regularly at Super Bowl, Halloween, and at neighborhood or church gatherings. Here's an interesting bit of chili lore from <a href="http://whatscookingamerica.net/History/Chili/ChiliHistory.htm">whatscookingamerica.net--<span style="color: black;">just for fun:</span></a><br />
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<a name='more'></a><span style="font-family: Verdana; font-size: x-small;">According to an old Southwestern American Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. Sister Mary would go into trances with her body lifeless for days. When she awoke from these trances, she said her spirit had been to a faraway land where she preached Christianity to savages and counseled them to seek out Spanish missionaries.<span style="color: #351c75;"></span></span></div>
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<span style="font-family: Verdana; font-size: x-small;"><span style="color: #351c75;">It is certain that Sister Mary never physically left Spain, yet Spanish missionaries and King Philip IV of Spain believed that she was the ghostly "La Dama de Azul" or "lady in blue" of Indian Legend. It is said that sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers. No accounts of this were ever recorded, so who knows?</span></span></blockquote>
<span style="font-size: large;">Whoa! Gives me a chill or two.</span> But what about your chili...just for one or two? I often make <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html">Ina Garten's chicken chili </a>(among others--I love <a href="http://www.mail-archive.com/world-famous-recipes@yahoogroups.com/msg07905.html">Silver Palate chili</a> for a crowd) from <a href="http://www.amazon.com/Barefoot-Contessa-Parties-Recipes-Really/dp/0609606441/ref=sr_1_1?ie=UTF8&qid=1326727673&sr=8-1">Barefoot Contessa Parties</a>. It's on page 232 and serves 12. But as I made it last week, it seemed a perfect meal for this blog. To begin with, it's made with chicken breasts (skin removed after cooking) you've either just roasted or have in the frig from yesterday's dinner--or even the rotisserie chicken from the store-- and it also includes vegetables that cook quickly--onions and sweet peppers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmFbZoISFT2z2YC92syHoS0lcdJcGObjPUH1dW5SRxXfSnVsV0_gYR6c4wN-uxE7e16XQXic4gV505-jfsXfbJVzcLn7Bp-PoJ4jOkhU6NRj21jEUPv8YKk2LFdgfJQxZzlELsgXzWvg/s1600/DSC08506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmFbZoISFT2z2YC92syHoS0lcdJcGObjPUH1dW5SRxXfSnVsV0_gYR6c4wN-uxE7e16XQXic4gV505-jfsXfbJVzcLn7Bp-PoJ4jOkhU6NRj21jEUPv8YKk2LFdgfJQxZzlELsgXzWvg/s320/DSC08506.JPG" width="320" /></a></div>
<span style="font-size: large;">That makes it healthy, wealthy, and wise-</span>-and fast for chili. Secondly, it doesn't have beans so while you have less starch (and that sort of fiber), you also have more vegetables and less calories. I do, truth to tell, often make a pot of beans alongside it... so that we can have beans and cornbread another day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieAXR0nJO1FJ-x-twUw3Poh9WOgpB5CqNtoRx10dFkW832PgzDhflMrxb7_v7ctH8HNUsEHs_9Mdg9gIkdKb-UUoH8irant7V8ckeQO4gO3oTBI3FW43a4hoLrSezKb2dU_Jz4lsljN0/s1600/DSC08470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieAXR0nJO1FJ-x-twUw3Poh9WOgpB5CqNtoRx10dFkW832PgzDhflMrxb7_v7ctH8HNUsEHs_9Mdg9gIkdKb-UUoH8irant7V8ckeQO4gO3oTBI3FW43a4hoLrSezKb2dU_Jz4lsljN0/s320/DSC08470.JPG" width="320" /></a></div>
<span style="font-size: large;">But you needn't make beans; it's great on its own. </span>Or there might be a can of some sort of beans on your pantry shelf (I hope) and you can use those should beans be needed. While I look at the recipe for six (see Food Network link above/below) or twelve (in Ina's book) and just cut it down by intuition/taste while cooking, I've tried to get approximate measurements for a smaller batch here. Do please consider this a <i>guideline only</i> and use your own judgement and tasting abilities. While I think of it: I also often add chopped zucchini and/ or mushrooms. Your frig might contain other wonders you'll think of adding. But, enough of all this. Let's stop talking chili and start making it. Here's the recipe with great thanks to Ina, who's one of my heroines:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7e0-zTW6jPF_pvwHZXNN8D4EI1pXCOdbyhnqmOgLIYLOnyuKuGeVTjFtshFtJE2RzHo3QzWQM15_dHPm5RE_XyRMDCqiSB3ur_opvuwuWSo7omji7xVn_WUQR3mqfPA1LJgIlskKPbc/s1600/DSC08511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7e0-zTW6jPF_pvwHZXNN8D4EI1pXCOdbyhnqmOgLIYLOnyuKuGeVTjFtshFtJE2RzHo3QzWQM15_dHPm5RE_XyRMDCqiSB3ur_opvuwuWSo7omji7xVn_WUQR3mqfPA1LJgIlskKPbc/s400/DSC08511.JPG" width="400" /></a></div>
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<b>Ina Garten's Chicken Chili cut down to-- </b>two servings<br />
<ul>
<li>1 cup chopped yellow onions</li>
<li class="ingredient">1T good olive oil, plus extra for chicken</li>
<li class="ingredient">1 clove garlic, minced </li>
<li class="ingredient">1 1/2 <a class="crosslink" href="http://www.foodterms.com/encyclopedia/red-bell-pepper/index.html">red bell peppers</a>--or yellow (or a combination) cored, seeded, and large-diced</li>
<li class="ingredient">1/2 teaspoon chili powder</li>
<li class="ingredient">1/8 teaspoon ground cumin</li>
<li class="ingredient">Tiny pinch dried <a class="crosslink" href="http://www.foodterms.com/encyclopedia/red-pepper-flakes/index.html">red pepper flakes</a>, or to taste</li>
<li class="ingredient">Tiny pinch <a class="crosslink" href="http://www.foodterms.com/encyclopedia/cayenne-pepper/index.html">cayenne pepper</a>, or to taste</li>
<li class="ingredient">1/2 t kosher salt, plus more for chicken</li>
<li class="ingredient">1 28 oz can whole peeled <a class="crosslink" href="http://www.foodterms.com/encyclopedia/plum-tomato/index.html">plum tomatoes</a> in puree, undrained</li>
<li class="ingredient">1/8 c minced fresh basil leaves</li>
<li class="ingredient">1 - 1/2 split chicken breasts, bone in, skin on</li>
<li class="ingredient">Freshly ground black pepper</li>
</ul>
<h3>
For serving:</h3>
<ul class="kv-ingred-list1">
<li class="ingredient">Chopped onions, corn chips, grated cheddar, sour cream (beans optional)</li>
</ul>
<h2>
Directions</h2>
<span style="font-size: small;"><b>Chicken Breasts: </b>(I do these first)</span><span style="font-size: small;">Rub the <a class="crosslink" href="http://www.foodterms.com/encyclopedia/chicken/index.html">chicken breasts</a> with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, (45 at altitude) until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. </span><br />
<span style="font-size: small;"><br /></span>
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<h2>
<span style="font-weight: normal;"></span></h2>
<h2>
<span style="font-size: small;">Meanwhile, begin the chili:</span></h2>
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Cook the onions in the oil over medium-low heat for 10 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, <a class="crosslink" href="http://www.foodterms.com/encyclopedia/chili-powder/index.html">chili powder</a>, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a <a class="crosslink" href="http://www.foodterms.com/encyclopedia/food-processor/index.html">food processor</a> fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally. Taste and adjust seasonings. Add baked chicken and simmer another 10 minutes or so. Serve hot and, if you choose, with beans or toppings listed above. Let leftovers cool completely before covering well and storing in the refrigerator for 1-2 days only.<br />
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Cook's notes: If you're cooking gluten free, check the canned tomatoes and the chili powder for an ingredients list or <a href="http://glutenfreebeginnings.blogspot.com/2008/08/chili-powder.html">make your own:</a> chili powder. If using canned beans, the same is true; check your labels or make your beans from a trusted source from scratch.<br />
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<i>WINE: My friend Drew Robinson has convinced me that a Syrah (all Syrah--not a blend) drinks well with something like chili. Many folks like a barely sweet-laced beer.</i><br />
<i><br /></i>
<i>DESSERT: You've been so good eating a light chili, I think something warmly chocolate would be lovely. Cinnamon chocolate chip cookies or chocolate-cayenne dipped butter cookies. Maybe just a cup of Mexican hot chocolate topped off with a splash of Kahlua? </i><br />
***<br />
<br />
<b>Check out</b> Ina's whole recipe on the Food Network site <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe/index.html">here</a>.<br />
<b>Watch the video </b>of Ina making this chili <a href="http://youtu.be/e5WKUkAepXQ">here.</a><br />
~~~~~~~~~~<br />
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<span style="font-size: large;">Who'dve thought</span> of looking in a party book for recipes for one or two beautiful people like you? Never know.<br />
<br />
<span style="background-color: white; color: #274e13; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium; text-transform: uppercase;"><b>ALL ABOUT INA FRIDAYS:</b></span><br />
<span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">The first Friday of the month, food bloggers from many parts of the world join together in posting a favorite Ina recipe. This month we have Main Courses; next month we're cooking Dessert!</span><span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"> </span><br />
<span style="color: #eeeeee;">...</span><br />
<span style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b>Stop in and see what all of our fine writers are cooking up today or any day:</b></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Ansh @ <a href="http://www.spiceroots.com/" style="color: #c3cd69; text-decoration: none;"> Spice Roots </a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Barbara @ <a href="http://www.moveablefeastscookbook.blogspot.com/" style="color: #c3cd69; text-decoration: none;">Moveable Feasts </a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Bhavna @ <a href="http://justagirlfromaamchimumbai.com/" style="color: #c3cd69; text-decoration: none;">Just a Girl From AAmchi Mumbai</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Chaya @ <span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"><a href="http://bizzybakesb.blogspot.com/" style="color: #c3cd69; text-decoration: none;"> Bizzy Bakes</a> </span></span><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941"></span></span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;"><span id="yui_3_7_2_1_1367536494131_2942"><span id="yui_3_7_2_1_1367536494131_2941">Linda, @ <a href="http://www.tumbleweedcontessa.com/" style="color: #c3cd69; text-decoration: none;">Tumbleweed Contessa</a></span></span></span><span style="font-family: Times, 'Times New Roman', serif;"> </span></li>
<span style="font-family: Times, 'Times New Roman', serif;"></span>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Martha @ <a href="http://www.simple-nourished-living.com/" style="color: #c3cd69; text-decoration: none;">Simple Nourished Living</a> (past Ina Fridays only...check her out for WW slowcooker recipes daily!)</span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Minnie @ <a href="http://www.thelady8home.com/" style="color: #c3cd69; text-decoration: none;">The Lady 8 Home</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Mireya @ <a href="http://www.myhealthyeatinghabits.com/" style="color: #c3cd69; text-decoration: none;">My Healthy Eating Habits</a></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Nancy @ <a href="http://www.mypicadillo.com/" style="color: #c3cd69; text-decoration: none;">My Picadillo</a></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Peggy@ <a href="http://pantryrevisited.blogspot.com/" style="color: #2f2b9d; text-decoration: none;">Pantry Revisited</a> (Peggy's on vacation this month.)</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Ria @ <a href="http://riascollection.blogspot.com/" style="color: #c3cd69; text-decoration: none;">Ria's Collection</a> </span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Rocky Mountain Woman @<span id="yui_3_7_2_1_1367536494131_2950"><span id="yui_3_7_2_1_1367536494131_2949"> <a href="http://www.therockymountainwoman.com/" style="color: #c3cd69; text-decoration: none;">Rocky Mountain Woman</a></span></span></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, 'Times New Roman', serif;">Veronica@ <a href="http://www.mycatholickitchen.com/" style="color: #c3cd69; text-decoration: none;">My Catholic Kitchen</a> </span></li>
</ul>
<i style="background-color: white; color: #424242; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;">*Not all writers will blog Ina every week--there's work, vacation, family--but take a peek anyway. Some bloggers will post the following day due to time change or work/family commitments.</i><br />
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<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><b>Are you a food blogger?</b><span style="color: #424242;"> We'd love to have you every month or even once in a while! Email Alyce @ afmorgan53@yahoo.com to join the group <b>or </b>link in to join us occasionally (click on blue oval link button at bottom and follow prompts) </span><i style="color: #424242;"><b>only if you're blogging Ina!</b> No other posts, please?! </i></b></span><br />
<span style="background-color: white; color: #990000; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 22px;"><b><i style="color: #424242;">...</i></b></span><br />
<b><span style="font-family: Georgia,"Times New Roman",serif;">If you like this, you might like...</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxEjCn2CqqcSaPzYebEenj02nARfMcxQxgmj-0uAhWn2IHAHve3aBrQbWecklhg5wb_bG7npVVgeJZh80RBlrk2dUoJiYjLhxGU52UEq58J8DcsSrrizzelWpJtvGRXMKI22xWZFGWSo/s1600/Food-Pumpkin+Chicken+Chili.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxEjCn2CqqcSaPzYebEenj02nARfMcxQxgmj-0uAhWn2IHAHve3aBrQbWecklhg5wb_bG7npVVgeJZh80RBlrk2dUoJiYjLhxGU52UEq58J8DcsSrrizzelWpJtvGRXMKI22xWZFGWSo/s320/Food-Pumpkin+Chicken+Chili.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://dinnerplace.blogspot.com/2011/10/pumpkin-chicken-chili.html">Alyce's Pumpkin-Chicken Chili</a></td></tr>
</tbody></table>
Have fun cooking and taking care of yourself, and if you have time, listen up to a young singer named Jeremy Anderson. You can download his music <a href="http://jeremyanderson1.bandcamp.com/album/invincible-for-now">here</a>. Guy does all his own tracks...sometimes 12. On itunes, too.</div>
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Alyce -- Back in Colorado with 300 boxes, no ipad cord, and a computer that is crashing daily<br />
<i>( portions published previously on my blog dinnerplace.blogspot.com)</i><br />
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Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com8tag:blogger.com,1999:blog-3875549432022553592.post-38287217150849558732013-09-17T06:56:00.004-06:002013-09-17T17:26:05.529-06:00Caprese Burgers with Sweet Corn-Potato Salad or the Last Rose of Summer<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWyIed7x5qXLq_Z_HoIy4pU9HiO77JrxKPO-RcuC-RSV38HA-_coewyz2Mg4nAIU-EPdL8supMnwrbFHHDKt-9inWytvIFBW-gl9t6WkxjZphjHYDyuqnqyMSgkv4tczdV_VRpJ7hdGo/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWyIed7x5qXLq_Z_HoIy4pU9HiO77JrxKPO-RcuC-RSV38HA-_coewyz2Mg4nAIU-EPdL8supMnwrbFHHDKt-9inWytvIFBW-gl9t6WkxjZphjHYDyuqnqyMSgkv4tczdV_VRpJ7hdGo/s400/030.JPG" width="400" /></a></div>
<b style="color: #073763;"><i><br /></i></b>
<b style="color: #073763;"><i> After this post, More Time will be on vacation for a brief period. See you later!</i></b><br />
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The last two days, when Dave and I have gone out to walk the dogs, it's been all of 45 degrees Fahrenheit. Now, of course, we live in Minnesota; the rest of the country might not have those lows. We have freeze warnings coming up, so I was out collecting the last of the tomatoes and also enjoying the last blooms in our yard...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z8TaqtXPTCCdhWz3NYznXrM-uXmv09PspryZ2zzDTRyRKAUuItsFaUwd5LHpAZWyTb-p-s11wQ9lMRMwC49dt5aKVg5GEk1l7BU9JS6TkGAwTnXQhxJBgpSjI1aDGdQwBIerKX-wvXQ/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z8TaqtXPTCCdhWz3NYznXrM-uXmv09PspryZ2zzDTRyRKAUuItsFaUwd5LHpAZWyTb-p-s11wQ9lMRMwC49dt5aKVg5GEk1l7BU9JS6TkGAwTnXQhxJBgpSjI1aDGdQwBIerKX-wvXQ/s320/001.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Backdoor Italian parsley</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbNm_v6DlnDWjCFMwF6gDFhuL3lRUd7KM5dKUDow1nVkThVu-Hja6b3ONCBTNyubMpbGGoTPYlvvQUrJM_lfezAEkOUMM1B4IJEPrXaZnollLCwDtVCEsS7g_uLhLFgC5cOju5qlvJCY/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbNm_v6DlnDWjCFMwF6gDFhuL3lRUd7KM5dKUDow1nVkThVu-Hja6b3ONCBTNyubMpbGGoTPYlvvQUrJM_lfezAEkOUMM1B4IJEPrXaZnollLCwDtVCEsS7g_uLhLFgC5cOju5qlvJCY/s320/002.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Backdoor herb pot--Sage (top), Chives (left), Thyme (right), Rosemary (bottom), Mint (left)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJUaxsN3ZDlQ5INXG0_Ez3p5y3QJo53uIJw1AmusgnMpE4_HCD0k3M7CI1r3Pu1lPwJMFb3Dwq6APSNnX43e06R5pt9VwgmJITeiTMS_KbYYx-DpXHGvM9fWFEX-Z371D2zvDQAviYfQ/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJUaxsN3ZDlQ5INXG0_Ez3p5y3QJo53uIJw1AmusgnMpE4_HCD0k3M7CI1r3Pu1lPwJMFb3Dwq6APSNnX43e06R5pt9VwgmJITeiTMS_KbYYx-DpXHGvM9fWFEX-Z371D2zvDQAviYfQ/s320/003.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost the last of the cherry tomatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9erTpVWbS8dvw-h5H-ekydPwp4y21rTrNozzkNxWJXj0Ray5vRqUy3k7ShtMVkfoSFtaPZYk5ylo5hWDvuZcGbCQLW_jsuGWUNrCn-98rdreRZ54tuGBdoooTHik4jTdpHV-VCiyk6gg/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9erTpVWbS8dvw-h5H-ekydPwp4y21rTrNozzkNxWJXj0Ray5vRqUy3k7ShtMVkfoSFtaPZYk5ylo5hWDvuZcGbCQLW_jsuGWUNrCn-98rdreRZ54tuGBdoooTHik4jTdpHV-VCiyk6gg/s320/013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last rose of summer?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyFHK_rr2tzqAv8K3hboraZD4Dxv1CzK4XJymko2d7Jouv1QONBef7hnY018U60Vbo7WDf_-wpbjZDvfvw64ydTlmqEF8Tuzk6gzRuKyEvNwvqKSK2WIrwm5JPXL75Ezkg52BjdMfSCo/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyFHK_rr2tzqAv8K3hboraZD4Dxv1CzK4XJymko2d7Jouv1QONBef7hnY018U60Vbo7WDf_-wpbjZDvfvw64ydTlmqEF8Tuzk6gzRuKyEvNwvqKSK2WIrwm5JPXL75Ezkg52BjdMfSCo/s320/006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried dill seed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMjAqd_5wI_mRJnNTpKYVRkBQobPjlnP_I3tt49vJ-ykluDYpvF-GsCqjatMUaV3EqQt3MuKlL_INt9J9BsMgmCF6C86cpSx199zKtRTH-Uyhqad4nDSWzbdpUPIy79QkgNSY3scWBSQ/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMjAqd_5wI_mRJnNTpKYVRkBQobPjlnP_I3tt49vJ-ykluDYpvF-GsCqjatMUaV3EqQt3MuKlL_INt9J9BsMgmCF6C86cpSx199zKtRTH-Uyhqad4nDSWzbdpUPIy79QkgNSY3scWBSQ/s320/009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birds still enjoying the sunflowers</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkCuSLQluGigesCH7fWoI9iei8q4SVIcjz6TuZ8sVS89BgRSe9JkP9_i68p2m7W1_Usow_Cz7JJljK6reJZzgbY66cMsfOABrUwnkyALBZipjiPtV3Le2dATPTKPMakOznPWZ3iIDuTc/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkCuSLQluGigesCH7fWoI9iei8q4SVIcjz6TuZ8sVS89BgRSe9JkP9_i68p2m7W1_Usow_Cz7JJljK6reJZzgbY66cMsfOABrUwnkyALBZipjiPtV3Le2dATPTKPMakOznPWZ3iIDuTc/s320/012.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last rose??<br />
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When the summer seems to be slipping away, jackets are dug out, gardens are dug in, and, when you walk up for groceries, the stores are decorated with mums and winter squash. There are end caps full of canned butternut squash. (I saw a pumpkin on a porch while walking the other day.) My initial response is, "Wait! It's too soon. Why are there stands of dried cornstalks? It's still warm. I haven't worn out my shorts yet! Let's go to the lake one more time." But, it's real; it's true; it's mid-September. So I watch the garden for the last of its bounty, stand in the sun every chance I have, and think about what's in the freezer that needs to be used before the season changes--and also, in our case, before we move back to Colorado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3swffv9sH6okltL89sqpOV6coG8yEviEN5LAbK21F7K4eBb1ZHPIy6MpHUyTbkCnTWGZr500czHzo9ssgdNJMlo1UFyPMlUaf5jaxwYNi8u0yf3xKlDzJTKQMURCAzzhIkG6sIQzQrdI/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3swffv9sH6okltL89sqpOV6coG8yEviEN5LAbK21F7K4eBb1ZHPIy6MpHUyTbkCnTWGZr500czHzo9ssgdNJMlo1UFyPMlUaf5jaxwYNi8u0yf3xKlDzJTKQMURCAzzhIkG6sIQzQrdI/s320/015.JPG" width="320" /></a></div>
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What to make with both dill and tomatoes? Hamburgers from the freezer? A round of fresh mozzarella in the fridge? Two ears of corn? For a couple of years, I've thought of caprese everything (as you've seen), but while I had Caprese burgers in mind, I never made them. They might be better with lamb, but I had beef---there it is! A little potato salad that used up the gorgeous Minnesota corn was the perfect side. It was 65 degrees in the back yard, so we donned sweaters and ate on the patio.</div>
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Try this:</div>
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<span style="color: #783f04;"><b><span style="font-size: x-large;">caprese burgers</span><span style="font-size: large;"> </span>serves 4</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuMpLqeEetC5FTGGopJFg_5VjmbFPX83GS-7z8jTZLK7QCU8MZ4N3iU_dbKDIDw0pAbrc-MW3_T8HcfC1xMpWepNDtPV3J3eOL8URE7xL4jJWjeWAzbaMUPrhnDcYZIPJwl4DW0m2GBM/s1600/030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuMpLqeEetC5FTGGopJFg_5VjmbFPX83GS-7z8jTZLK7QCU8MZ4N3iU_dbKDIDw0pAbrc-MW3_T8HcfC1xMpWepNDtPV3J3eOL8URE7xL4jJWjeWAzbaMUPrhnDcYZIPJwl4DW0m2GBM/s320/030.JPG" width="320" /></a></div>
<ul>
<li>1 pound ground meat--beef, lamb, turkey, chicken, pork, or sausage</li>
<li>Canola oil</li>
<li>Kosher salt and fresh ground pepper</li>
<li>4 1/3" - 1/2" slices fresh mozzarella</li>
<li>4 sprigs fresh basil</li>
<li>4 thick slices of a large tomato</li>
<li>1/4 cup minced onion</li>
<li>4 whole wheat buns</li>
<li>2 tablespoons Dijon-style mustard</li>
<li>1 tablespoon plus 1 teaspoon Balsamic vinegar, optional</li>
</ul>
<div>
1. Heat grill over high heat. Divide ground meat into four sections and pat each one a ball and then flatten into a burger. Season generously with salt and pepper. Lightly oil grill and place burgers on grill. Cook burgers about four minutes, flip and cook another three minutes or until burgers are done to your liking. (Safe cooking for beef is 160 degrees Fahrenheit. 165 for chicken and turkey <a href="http://www.foodsafety.gov/keep/charts/mintemp.html">See temperature chart here.)</a></div>
<div>
2. While burgers cook, spread buns with mustard and place a slice of salted and peppered tomato and a little chopped onion on the top half of the bun. When burgers are done, add a burger to the bottom half of the bun and top with a slice of mozzarella and some basil. If desired, sprinkle tomatoes with a little balsamic vinegar. Serve hot.</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ClRqD2z1F-_iIURxexETTxFuh-xlsiFw3a3sKpCOe08fR2EoxnzDMJeMyIdbXqV7SRnUBqfrpdVIsAqNM1Zt7UyDVm3rpB3lQx1x306zlm4OIiapcFbfyQgj2LdH5QpAcEXeTZd-eXc/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ClRqD2z1F-_iIURxexETTxFuh-xlsiFw3a3sKpCOe08fR2EoxnzDMJeMyIdbXqV7SRnUBqfrpdVIsAqNM1Zt7UyDVm3rpB3lQx1x306zlm4OIiapcFbfyQgj2LdH5QpAcEXeTZd-eXc/s320/014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">While much of our fragrant dill has flowered and gone to seed, we still have some baby dill weed.</td></tr>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zN2loq5yJqMZeBPSmCAF1sbBFknWHw1K3bYpYxiPYvDF89tGbVKEyEZgUhmwE7eY8nLxXUoNltE0WJZD45efTSgka2QSUqgwEyA3_UrB5cUNcSb1EgJXjHpxvkBnfcdm0_SWPAJSwNQ/s1600/023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zN2loq5yJqMZeBPSmCAF1sbBFknWHw1K3bYpYxiPYvDF89tGbVKEyEZgUhmwE7eY8nLxXUoNltE0WJZD45efTSgka2QSUqgwEyA3_UrB5cUNcSb1EgJXjHpxvkBnfcdm0_SWPAJSwNQ/s320/023.JPG" width="320" /></a><span style="color: #783f04;"><b><span style="font-size: x-large;">sweet corn potato salad </span>serves 4</b></span></div>
<div>
<span style="color: #783f04;"><b><i>Leave out the crushed red pepper and hot sauce if you don't like your salads with a kick.</i></b></span></div>
<div>
<ul>
<li><b>2 large baking potatoes, baked and chopped (leave skin on)</b></li>
<li><b>Kernels of two freshly cooked ears of corn*</b></li>
<li><b>1 cup cooked green beans, cut into 1/2-inch pieces</b></li>
<li><b>1 carrot, sliced thinly</b></li>
<li><b>2 boiled eggs, peeled and chopped**</b></li>
<li><b>3 tablespoons olive oil, divided</b></li>
<li><b>Kosher salt and fresh ground pepper</b></li>
<li><b>Pinch crushed red pepper</b></li>
<li><b>1/4 cup chopped red onion</b></li>
<li><b>1 small dill pickle, chopped</b></li>
<li><b>1 stalk celery, minced</b></li>
<li><b>2 tablespoons chopped fresh dill</b></li>
<li><b>1/4 cup chopped fresh parsley</b></li>
<li><b>1 tablespoon mayonnaise</b></li>
<li><b>1 teaspoon Dijon-style mustard</b></li>
<li><b>3 tablespoons red wine vinegar</b></li>
<li><b>1-2 tablespoons lemon juice, to taste</b></li>
<li><b>Hot sauce, optional</b></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1ZSKetk7SYc4NzHNvqu75gotWacc_jDAy0DdxqASpQ9Nkpv7j9JVFUX8MQeIdsN3BsLIPm6bAreMjR0oz_-cZ1Fz_TCGnDPeIxZVK36viXH740R5UpoekRSX9gfY6WGgoyN_n4VdrvM/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1ZSKetk7SYc4NzHNvqu75gotWacc_jDAy0DdxqASpQ9Nkpv7j9JVFUX8MQeIdsN3BsLIPm6bAreMjR0oz_-cZ1Fz_TCGnDPeIxZVK36viXH740R5UpoekRSX9gfY6WGgoyN_n4VdrvM/s320/018.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*Cook 2 ears, unshucked, in microwave 5 minutes @ full power. Cool, hold perpendicular to board, and slice kernels off.</td></tr>
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<div>
<b>1. In a large bowl, place potatoes, corn kernels, green beans, carrot, and eggs. Sprinkle generously with salt and black pepper (about 1/2 teaspoon salt and 1/4 teaspoon black pepper) and the pinch of crushed red pepper; drizzle with <span style="color: #cc0000;">one</span> tablespoon oil and mix gently.</b></div>
<div>
<b>2.Stir in onion, pickle, and celery. Sprinkle with fresh dill and parsley. </b></div>
<div>
<b>3. Stir in mayonnaise, the <span style="color: #cc0000;">other two tablespoons</span> of olive oil, mustard, and vinegar. Mix gently, but thoroughly. </b></div>
<div>
<b>4. Add one tablespoon lemon juice. Taste and adjust seasoning; add more salt, pepper, or lemon juice if necessary. (You might also like more red wine vinegar or a few drops of hot sauce.)</b></div>
</div>
5. <b>Serve immediately at room temperature or refrigerate, well-covered, overnight and serve cold.</b><br />
<b><br /></b>
<b>**Quick, microwaved "boiled" eggs--<a href="http://dinnerplace.blogspot.com/2012/10/egg-in-30-seconds-and-no-pan-to-wash.html">instructions here.</a></b><br />
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Sing a new song; make a new potato salad,<br />
Alyce<br />
<br />Alycehttp://www.blogger.com/profile/05113323099490418194noreply@blogger.com0