I copied this from a hat pattern that started with a flat circle. My plan is to use it for the bottom of a felted bag.
Using double-point needles, CO 5 sts.
Divide sts between needles and join to begin working in the round, being careful not to twist.
K 1 round.
Place a marker to mark beginning of round, or wait until there are a few more sts on the needles first so it is easier to manage. If you find 5 stitches too difficult to work, you can cast on 10 sts and start on Round 3. This will form a small hole that can easily be sewn closed later.
Round 2: [M1, k1] around. 10 sts.
Round 3: [K1, m1] around. 20 sts.
Even-Numbered Rounds 4 through 20[22, 24]: K all sts.
Round 5: [K2, m1] around. 30 sts.
Round 7: [K3, m1] around. 40 sts.
Round 9: [K4, m1] around. 50 sts.Round 11: [K5, m1] around. 60 sts.Round 13: [K6, m1] around. 70 sts.Round 15: [K7, m1] around. 80 sts.Round 17: [K8, m1] around. 90 sts.Round 19: [K9, m1] around. 100 sts.
Etc…..
Saturday, October 31, 2009
French Market Bag
Really wanted to try knitting a felted bag. Love this first attempt. It looks better than my poor photography skills would lead you to believe.
Wednesday, October 28, 2009
Hunting and Gathering - Anna Gavalda
Hunting and Gathering by Anna GavaldaMy rating: 5 of 5 stars
I loved this book. It was written in French and translated. Interesting characters: artist, chef and nobility who end up living together. Seems very French to me. Highly recommended.
View all my reviews >>
Knitted Putter Cover
My putter cover keeps falling off; the zipper broke. Tried a velcro model. Hassle. So, I made this cute spiral cover in a couple hours.
Saturday, October 24, 2009
Week #4 Recipes - Darla
This first recipe I had at Judy's house in Portland. So yummy and not that hard to make. You really could put most anything in the tart. I'm thinking of Heather and her thing with tomatoes. I still have some of our garden tomatoes left so I will use those. I didn't have any fresh basil the first time I made it so I used some dried Italian seasoning that I had and it was fine.
heirloom tomatoe-and-3-cheese tart. http://www.redbookmag.com/recipefinder/heirloom-tomato-cheese-tart-rbk?click=recipe_sr
Delicious tart! Didn't make the salad.
I just made a spring green salad with oil and vinegar dressing. Here is the basic..
3oz olive oil
1 oz red wine vinegar
1 oz apple cider vinegar
1 clove pressed garlic
salt and pepper to taste.
This is also a great dressing for spinach salad. Heat it up and pour over spinach leaves to wilt
Next day:
Mexical Stew
So tasty. Will make again and again and again.
This is a meal in itself especially with all the fresh garnishes. This makes quite a large pot of stew so for two people you may want to cut in half and you will still have leftovers for lunch
1/4 cup olive oil
4 garlic cloves pressed
2 large onions diced
1 teaspoon cumin
28 0z can tomatoes chopped
8 cups stock (vegetable or chicken)
1/2 t salt
freshly ground black pepper
2 carrots or 10 baby carrots
3 medium zucchini sliced in 1/4 in slices
2 cans black beans rinsed
2 cups frozen corn
garnishes optional chips, avacado, green onions, Queso mexican cheese, anything you can think of
In a 6 to 8 qt. pot, heat olive oil over med heat. Saute garlic, onions, and cumin 10 min. stirring often. Add tomatoes with their juice, the stock. salt and pepper and bring to boil, add carrots and cook 15 min then add the zucchini and cook 5 to 10 min more until tender but not mushy. Add the black beans and corn and cook 2 min. remove 2 cups of the stew and blend in magic bullet and return to pot. This will nicely thicken the stew. Taste to adjust the seasoning. Have fun garnishing with chips and all assortment of toppings as you desire. Yum
Next day:
Polenta Pizza a vegetable and cheese pie
This recipe as written was just ok. It needs something to spice it up. A bit bland. The idea is good. If I make it again, I'll add some canned tomatoes, pesto or something. Could try making a Mexican version with beans, cilantro, etc.
Crust: 1 1/2 cups yellow cornmeal or polenta
1/4 t salt
1 cup cold water
1/3 c grated parmesan
1 cup boiling water{heated in med saucepan}
1} place the cornmeal in a small bowl. Add cold watr and stir until uniformly combined
2}Stir cornmeal mixture into saucepan of boiling water. Cook stirring over low heat until thick {about 5 min}
3}Remove from heat and stir in salt and parmesan. Form a crust in the buttered pan Bake uncovered for 30 min at 375. Remove from oven turn oven down to 350
Filling:
1 Tbs olive oil
1/2 t oregano
1 lg clove garlic
1/2 t basil
1/2 cup minced onion
salt/pepper to taste
1/2 cup sliced bell pepper
1/3 lb mozzarella sliced
1/2 cup sliced mushrooms
parmesan for top
1 med tomatoe sliced
Saute garlic, oinon, peppers, mushrooms in olive oil for about 5 min. Remove from heat add herbs, spread sauteed mixture into crust. arrange slice of mozzarella and tomato on top. Sprinkle with parmesan. Bake 20 minutes at 350 Serve with tossed salad:
Next day:
Tofu Parmigiana
Not a huge fan of tofu. Didn't get around to making this. I do have a really good Chicken Parmigiana recipe that I planned to make, but didn't.
Haven't tried this one but sounded good and nutritious
1/2 cup seasoned bread crumbs
5 Tbs grated parmesan cheese
2 t dried oregano, divided
salt to taste
ground black pepper to taste
1 12oz pkg firm tofu
2 Tbs olive oil
1 8 oz can tomato sauce
1/2 t dried basil
1 clove garlic pressed
4 oz shredded mozzarella
1} in small bowl, combine bread crumbs, 2 Tbs parmesan cheese adn 1 tsp oregano, salt and pepper.
2} Slice tofu in 1/4 in slices and place in bowl of cold water. one at a time press tofu slices into crumb mixture turning to coat all sides
3}heat oil in med skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn and brown on other side
4} combine tomatoe sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in a 8 in square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 Tbs. parmesan. Bake at 400 for 20 min
Serve with Italian green bean salad
1 lb green beansVinaigrette dressing{ from first night}
2 tomato cut in wedges
1 small sweet onion
1/4 cup grated parmesan
ripe olives
Remove ends from beans. if large cut french style. Better yet get the thin green french green beans from costco. So tender. Heat beans in 1 in salted water {1/2 t to one cup water} cook uncovered for 5 min. cover and cook until tender about 10 min.. pour vinegrette dressing over warm beans and toss. Cover and refrigerate at least 2 hours. Remove beans to lettuce lined plates. add tomatoes and olives. Sprinkle with cheese{optional} Beans can be cooked the day before and kept in fridge to they are ready.
heirloom tomatoe-and-3-cheese tart. http://www.redbookmag.com/recipefinder/heirloom-tomato-cheese-tart-rbk?click=recipe_sr
Delicious tart! Didn't make the salad.
I just made a spring green salad with oil and vinegar dressing. Here is the basic..
3oz olive oil
1 oz red wine vinegar
1 oz apple cider vinegar
1 clove pressed garlic
salt and pepper to taste.
This is also a great dressing for spinach salad. Heat it up and pour over spinach leaves to wilt
Next day:
Mexical Stew
So tasty. Will make again and again and again.
This is a meal in itself especially with all the fresh garnishes. This makes quite a large pot of stew so for two people you may want to cut in half and you will still have leftovers for lunch
1/4 cup olive oil
4 garlic cloves pressed
2 large onions diced
1 teaspoon cumin
28 0z can tomatoes chopped
8 cups stock (vegetable or chicken)
1/2 t salt
freshly ground black pepper
2 carrots or 10 baby carrots
3 medium zucchini sliced in 1/4 in slices
2 cans black beans rinsed
2 cups frozen corn
garnishes optional chips, avacado, green onions, Queso mexican cheese, anything you can think of
In a 6 to 8 qt. pot, heat olive oil over med heat. Saute garlic, onions, and cumin 10 min. stirring often. Add tomatoes with their juice, the stock. salt and pepper and bring to boil, add carrots and cook 15 min then add the zucchini and cook 5 to 10 min more until tender but not mushy. Add the black beans and corn and cook 2 min. remove 2 cups of the stew and blend in magic bullet and return to pot. This will nicely thicken the stew. Taste to adjust the seasoning. Have fun garnishing with chips and all assortment of toppings as you desire. Yum
Next day:
Polenta Pizza a vegetable and cheese pie
This recipe as written was just ok. It needs something to spice it up. A bit bland. The idea is good. If I make it again, I'll add some canned tomatoes, pesto or something. Could try making a Mexican version with beans, cilantro, etc.
Crust: 1 1/2 cups yellow cornmeal or polenta
1/4 t salt
1 cup cold water
1/3 c grated parmesan
1 cup boiling water{heated in med saucepan}
1} place the cornmeal in a small bowl. Add cold watr and stir until uniformly combined
2}Stir cornmeal mixture into saucepan of boiling water. Cook stirring over low heat until thick {about 5 min}
3}Remove from heat and stir in salt and parmesan. Form a crust in the buttered pan Bake uncovered for 30 min at 375. Remove from oven turn oven down to 350
Filling:
1 Tbs olive oil
1/2 t oregano
1 lg clove garlic
1/2 t basil
1/2 cup minced onion
salt/pepper to taste
1/2 cup sliced bell pepper
1/3 lb mozzarella sliced
1/2 cup sliced mushrooms
parmesan for top
1 med tomatoe sliced
Saute garlic, oinon, peppers, mushrooms in olive oil for about 5 min. Remove from heat add herbs, spread sauteed mixture into crust. arrange slice of mozzarella and tomato on top. Sprinkle with parmesan. Bake 20 minutes at 350 Serve with tossed salad:
Next day:
Tofu Parmigiana
Not a huge fan of tofu. Didn't get around to making this. I do have a really good Chicken Parmigiana recipe that I planned to make, but didn't.
Haven't tried this one but sounded good and nutritious
1/2 cup seasoned bread crumbs
5 Tbs grated parmesan cheese
2 t dried oregano, divided
salt to taste
ground black pepper to taste
1 12oz pkg firm tofu
2 Tbs olive oil
1 8 oz can tomato sauce
1/2 t dried basil
1 clove garlic pressed
4 oz shredded mozzarella
1} in small bowl, combine bread crumbs, 2 Tbs parmesan cheese adn 1 tsp oregano, salt and pepper.
2} Slice tofu in 1/4 in slices and place in bowl of cold water. one at a time press tofu slices into crumb mixture turning to coat all sides
3}heat oil in med skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn and brown on other side
4} combine tomatoe sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in a 8 in square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 Tbs. parmesan. Bake at 400 for 20 min
Serve with Italian green bean salad
1 lb green beansVinaigrette dressing{ from first night}
2 tomato cut in wedges
1 small sweet onion
1/4 cup grated parmesan
ripe olives
Remove ends from beans. if large cut french style. Better yet get the thin green french green beans from costco. So tender. Heat beans in 1 in salted water {1/2 t to one cup water} cook uncovered for 5 min. cover and cook until tender about 10 min.. pour vinegrette dressing over warm beans and toss. Cover and refrigerate at least 2 hours. Remove beans to lettuce lined plates. add tomatoes and olives. Sprinkle with cheese{optional} Beans can be cooked the day before and kept in fridge to they are ready.
Sunday, October 11, 2009
Quinoa, Corn and Black Bean Salad
Super delicious salad.
Dressing:
Grated zest of 1 lime
¼ cup fresh lime juice
1 teaspoon salt
3 ½ tsp ground cumin, or to taste
¼ cup olive oil
Salad:
1 ½ cups water
1 - 14 oz can low sodium chicken broth
1 ½ cups quinoa, uncooked
1 tsp salt, plus more to taste
1 ½ cups corn kernels
2 – 15 oz cans black beans, rinsed and drained (divided)
2 Tbsp red wine vinegar
Freshly grated ground pepper
2 cups finely chopped red, yellow or orange peppers
1 jalapeno chile, seeded and minced
¼ cups finely chopped fresh cilantro
½ cup chopped green onions (white and green parts)
2 cups salad greens (optional)
To make dressing: In a small bowl whisk together lime zest, lime juice, salt and cumin. Add oil in a slow stream, whisking constantly. (or blend in the Magic Bullet) Set aside.
To make salad: Bring the water and broth to a boil in a large saucepan. Add the quinoa and salt. Simmer for about 15 minutes until grains are just tender and the germ has begun to separate from the grain. Add the corn and continue cooking another 5 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork and set aside.
Meanwhile, in a small bowl toss 2 cups of the beans with vinegar and salt and pepper to taste. Refrigerate the remaining beans from the can (about ¾ cup) for the next meal. Add the bell peppers, jalapeno, cilantro and green onions, toss well.
Reserve 1 cup for the next meal. Stir the rest into the bean mixture (reserve remaining quinoa for the next meal). Drizzle dressing over salad and toss well. Add more salt and pepper to taste. Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving. To serve, divide salad greens between 4 plates. Remove 1 cup of the salad mixture and reserve for the next meal. Divide the remaining salad among the plates and serve.
Dressing:
Grated zest of 1 lime
¼ cup fresh lime juice
1 teaspoon salt
3 ½ tsp ground cumin, or to taste
¼ cup olive oil
Salad:
1 ½ cups water
1 - 14 oz can low sodium chicken broth
1 ½ cups quinoa, uncooked
1 tsp salt, plus more to taste
1 ½ cups corn kernels
2 – 15 oz cans black beans, rinsed and drained (divided)
2 Tbsp red wine vinegar
Freshly grated ground pepper
2 cups finely chopped red, yellow or orange peppers
1 jalapeno chile, seeded and minced
¼ cups finely chopped fresh cilantro
½ cup chopped green onions (white and green parts)
2 cups salad greens (optional)
To make dressing: In a small bowl whisk together lime zest, lime juice, salt and cumin. Add oil in a slow stream, whisking constantly. (or blend in the Magic Bullet) Set aside.
To make salad: Bring the water and broth to a boil in a large saucepan. Add the quinoa and salt. Simmer for about 15 minutes until grains are just tender and the germ has begun to separate from the grain. Add the corn and continue cooking another 5 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork and set aside.
Meanwhile, in a small bowl toss 2 cups of the beans with vinegar and salt and pepper to taste. Refrigerate the remaining beans from the can (about ¾ cup) for the next meal. Add the bell peppers, jalapeno, cilantro and green onions, toss well.
Reserve 1 cup for the next meal. Stir the rest into the bean mixture (reserve remaining quinoa for the next meal). Drizzle dressing over salad and toss well. Add more salt and pepper to taste. Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving. To serve, divide salad greens between 4 plates. Remove 1 cup of the salad mixture and reserve for the next meal. Divide the remaining salad among the plates and serve.
Hole-In-One!
Hubby's first hole in one. The Reserve North Course Hole #3. 148 yards, 9 iron. Windy, over water, flip flops....golf shoes are over rated.
Friday, October 09, 2009
Weekly Menu #3
This is my menu:
Day 1:
Roasted Chicken
Red Potatoes
Salad
Homemade Bread
Day 2:
Crockpot Thai Curry
Rice
Day 3:
Pat’s Steak
Grilled Corn
Tomato and Avocado Salad
Day 4:
Hoisin Lettuce Wraps
Day 5 (bonus recipe – almost free)
Chicken Soup from roasted chicken – day 1
Bread from leftover bread dough from day 1
Day 1:
Roasted Chicken
Red Potatoes
Salad (your choice)
Homemade Bread
Bread (5 minutes per day recipe) – start this in the morning or the day before
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
Roasted Chicken
Ingredients:
3-5 lb Fryer
½ onion cut in 3-4 pieces
3 cloves garlic
Seasoned salt
5 baby carrots
Celery pieces
Instructions:
Preheat oven to 500 degrees. Spray small roasting pan with non-stick spray. Place onion and garlic (and carrots) in chicken cavity. Generously sprinkled seasoned salt all over chicken. Place in roaster, tightly cover with lid or seal with foil. Bake for 1 hour. Do not discard vegetables (to be used in soup)
Red Potatoes
Ingredients:
5-10 red potatoes
2 garlic cloves
Salt
Parmesan Cheese (opt)
Butter
Instructions:
Cut potatoes into quarters, place in pot with garlic. Cover with water (salt the water) and boil until fork tender. Drain and either serve with butter or mash slightly with butter and parmesan cheese.
Day 2:
Crockpot Thai Curry
Rice
Crockpot Thai Curry
http://crockpot365.blogspot.com/2008/07/crockpot-thai-curry-recipe.html
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional.)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- 1-inch knob of ginger, peeled and grated
- chicken thighs (I used 5 frozen boneless, skinless)
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
Day 3:
Pat’s Steak
Grilled Corn
Tomato and Avocado Salad
Pat’s Steak
Steak (we prefer Chuck Eye or Tenderloin)
Salt & Pepper (seasoned salt or pepper is good too)
Vegetable oil
Olive oil
Minced Garlic
Fresh herbs, finely chopped (we use rosemary, oregano, and basil)
Instructions:
Rub steaks with salt. Pour a couple Tbsp of vegetable oil on a plate with ½ of your chopped herbs, salt, pepper and garlic. Put each side of steak in the oil mixture and place on hot grill. Grill on each side for 3 minutes. Turn grill down to medium and cook 1-2 minutes more per side. Continue turning every 1-2 minutes until steak is slightly less done than you want (it will continue to cook after it comes off the grill.
While steak is cooking, on a clean plate, put a couple Tbsp of olive oil with rest of herbs, garlic, salt and pepper. Dredge each side of cooked steak in this mixture, then top with herbs that don’t stick to the steak.
Grilled Corn
Remove husk from corn and place on grill with steak. Turning frequently, cook for about 5 minutes. (we used to leave the husk on, but found it was less messy and just as tasty to cook it without the husk)
Tomato, Pear & Avocado Salad
2 Tomatoes
1 Avocado
2 T minced onion
1 ripe pear
Salad Dressing (something sweet like 1000 Island, honey mustard…..)
Chop tomatoes, avocado and pear in ½ in pieces. Combine with minced onion and your favorite salad dressing. For this salad, I use 1,000 Island.
Day 4:
Hoisin Lettuce Wraps
HOISIN CHICKEN (or your choice of protein) IN LETTUCE LEAVES
HOISIN CHICKEN IN LETTUCE LEAVES Recipe at Epicurious.com:
You can make this superfresh-tasting version of the Chinese takeout classic yourself.
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar (not seasoned)
1/2 cup pine nuts (2 1/2 oz)
12 large red- or green-leaf lettuce leaves
Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose."
Day 5 (bonus recipe)
Chicken Soup from roasted chicken – day 1
Bread from leftover bread dough from day 1
Chicken Soup
Leftover chicken carcass, drippings (except fat) and veggies
1 can diced tomatoes
2-3 chicken bouillon cubes
Egg noodles, rice or can of white beans
Salt & white pepper
1 tsp dried basil
Place chicken carcass with drippings and veggies (you can add more raw onion, carrots or celery at this point) in large pot, cover with water, add 2-3 bouillon cubes. Bring to boil, reduce heat and simmer for 1 – 2 hours. Do not drain. Remove bones and other weird chicken parts. (You can add extra cooked breast meat if you want – I don’t). Chop up veggies into bite size pieces. Taste – add salt, pepper or dried herbs to taste. Add canned tomatoes and egg noodles, rice and/or beans. Cook until noodles and/or rice is cooked.
At the same time, take bread dough from refrigerator and raise and bake according to instructions.
Day 1:
Roasted Chicken
Red Potatoes
Salad
Homemade Bread
Day 2:
Crockpot Thai Curry
Rice
Day 3:
Pat’s Steak
Grilled Corn
Tomato and Avocado Salad
Day 4:
Hoisin Lettuce Wraps
Day 5 (bonus recipe – almost free)
Chicken Soup from roasted chicken – day 1
Bread from leftover bread dough from day 1
Day 1:
Roasted Chicken
Red Potatoes
Salad (your choice)
Homemade Bread
Bread (5 minutes per day recipe) – start this in the morning or the day before
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
Roasted Chicken
Ingredients:
3-5 lb Fryer
½ onion cut in 3-4 pieces
3 cloves garlic
Seasoned salt
5 baby carrots
Celery pieces
Instructions:
Preheat oven to 500 degrees. Spray small roasting pan with non-stick spray. Place onion and garlic (and carrots) in chicken cavity. Generously sprinkled seasoned salt all over chicken. Place in roaster, tightly cover with lid or seal with foil. Bake for 1 hour. Do not discard vegetables (to be used in soup)
Red Potatoes
Ingredients:
5-10 red potatoes
2 garlic cloves
Salt
Parmesan Cheese (opt)
Butter
Instructions:
Cut potatoes into quarters, place in pot with garlic. Cover with water (salt the water) and boil until fork tender. Drain and either serve with butter or mash slightly with butter and parmesan cheese.
Day 2:
Crockpot Thai Curry
Rice
Crockpot Thai Curry
http://crockpot365.blogspot.com/2008/07/crockpot-thai-curry-recipe.html
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional.)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- 1-inch knob of ginger, peeled and grated
- chicken thighs (I used 5 frozen boneless, skinless)
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
Day 3:
Pat’s Steak
Grilled Corn
Tomato and Avocado Salad
Pat’s Steak
Steak (we prefer Chuck Eye or Tenderloin)
Salt & Pepper (seasoned salt or pepper is good too)
Vegetable oil
Olive oil
Minced Garlic
Fresh herbs, finely chopped (we use rosemary, oregano, and basil)
Instructions:
Rub steaks with salt. Pour a couple Tbsp of vegetable oil on a plate with ½ of your chopped herbs, salt, pepper and garlic. Put each side of steak in the oil mixture and place on hot grill. Grill on each side for 3 minutes. Turn grill down to medium and cook 1-2 minutes more per side. Continue turning every 1-2 minutes until steak is slightly less done than you want (it will continue to cook after it comes off the grill.
While steak is cooking, on a clean plate, put a couple Tbsp of olive oil with rest of herbs, garlic, salt and pepper. Dredge each side of cooked steak in this mixture, then top with herbs that don’t stick to the steak.
Grilled Corn
Remove husk from corn and place on grill with steak. Turning frequently, cook for about 5 minutes. (we used to leave the husk on, but found it was less messy and just as tasty to cook it without the husk)
Tomato, Pear & Avocado Salad
2 Tomatoes
1 Avocado
2 T minced onion
1 ripe pear
Salad Dressing (something sweet like 1000 Island, honey mustard…..)
Chop tomatoes, avocado and pear in ½ in pieces. Combine with minced onion and your favorite salad dressing. For this salad, I use 1,000 Island.
Day 4:
Hoisin Lettuce Wraps
HOISIN CHICKEN (or your choice of protein) IN LETTUCE LEAVES
HOISIN CHICKEN IN LETTUCE LEAVES Recipe at Epicurious.com:
You can make this superfresh-tasting version of the Chinese takeout classic yourself.
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar (not seasoned)
1/2 cup pine nuts (2 1/2 oz)
12 large red- or green-leaf lettuce leaves
Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose."
Day 5 (bonus recipe)
Chicken Soup from roasted chicken – day 1
Bread from leftover bread dough from day 1
Chicken Soup
Leftover chicken carcass, drippings (except fat) and veggies
1 can diced tomatoes
2-3 chicken bouillon cubes
Egg noodles, rice or can of white beans
Salt & white pepper
1 tsp dried basil
Place chicken carcass with drippings and veggies (you can add more raw onion, carrots or celery at this point) in large pot, cover with water, add 2-3 bouillon cubes. Bring to boil, reduce heat and simmer for 1 – 2 hours. Do not drain. Remove bones and other weird chicken parts. (You can add extra cooked breast meat if you want – I don’t). Chop up veggies into bite size pieces. Taste – add salt, pepper or dried herbs to taste. Add canned tomatoes and egg noodles, rice and/or beans. Cook until noodles and/or rice is cooked.
At the same time, take bread dough from refrigerator and raise and bake according to instructions.
Weekly Menu #2 - Heather
To date, the menus have been published on Monday, unfortunately we do our shopping on Friday, so we're a week behind. It's interesting to see someone else's weekly food ideas. Amazing how much different we all are. Notice there's not an ounce of meat in this menu.
Vegetable Soup and Buttermilk Biscuits (Since we're a week behind and it's Friday, we'll probably skip this one. We already have some leftover Chicken vegetable soup in the fridge)
Vegetable Soup
Didn't make this recipe. I am trying to eat 40% of my calories from protein. Alas, no protein in sight.
7c water
4c canned tomatoes- pureed
4 beef boullion cubes
1 chopped onion
sliced carrots
diced potatoes (or you can use pasta noodles)
1 can drained green beans
1 T salt (or less to taste)
2 Bay leaves
1/2 t sweet basil leaves
1/4t dill seed (optional)
1/4 t pepper
Bring to a boil and simmer until veggies are done
Buttermilk Biscuits
Ingredients:
2 cups all-purpose flour, plus extra for work surface
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) very cold unsalted butter, cut into chunks
1 cup buttermilk
Directions:
Mix the dry ingredients
Preheat an oven to 400°F.
In a bowl, using a wooden spoon, stir together the flour, sugar, baking powder and salt.
Make and shape the dough
Scatter the butter over the flour mixture. Cut the butter into the flour with a pastry blender or 2 table knives. The mixture is ready when it
looks like coarse crumbs with small pieces of butter still visible.
Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.
Sprinkle a work surface with some flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.
Cut a round out of the dough with a biscuit cutter. Lift the cutter and set the biscuit on a baking sheet. Repeat, cutting as close as possible to the previous shape and spacing the biscuits about 2 inches apart on the baking sheet.
Gather up the scraps, gently press together and cut out more biscuits.
Put the baking sheet in the oven and bake until the biscuits are puffed and brown, 15 to 18 minutes. Using oven mitts, remove the baking sheet from the oven, set it on a wire cooling rack and let cool for 10 minutes before serving. Makes 6 large biscuits.
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Chinese Spaghetti...salad with Sweet and Sour Drsg...baked sweet potato
(I made this tonight, skipping the baked sweet potato. Noodles and potato in one sitting is too much starch for me. It was quite tasty and the lentils were definitely unexpected in this dish.)
Chinese Spaghetti
1 cup lentils, uncooked
3 cups water
1/4 cup tamari
1/4 cup honey
1/3 cup apple cider vinegar
1 1/2 t fresh ginger-root, peeled and grated
1/2 pound Udon noodles
1 T sesame oil
1 clove garlic, minced
1 large carrot, grated
1/2 medium green bell pepper, chopped
2 bunches scallions, chopped (including green tops)
Wash, rinse, and pick through lentils. Cook in water 30min. In a small jar mix tamari, honey, vinegar, and ginger. Shake well and set aside.
Cook Udon noodles and drain. Heat a large skillet and add sesame oil. Saute' garlic and carrot, bell pepper and scallions, cooking just long enough for scallions to begin softening. Add cooked lentils to the sweet/sour mixture, simmering together for about 3-5 min. Add the cooked Udon, simmering until just heated through.
Sweet and Sour Dressing
1/2 cup tamari
1/4 cup water
2 T sesame oil
one 8 ounce can crushed pineapple with juice
1 T fresh ginger-root, peeled and grated
1 clove garlic, minced
1/4 t crushed red pepper flakes
Spin in blender about 10 sec. Great at room temperature, but chill if you prefer. Shake before each use.
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Tacos with Mexican Rice (We have all the ingredients for this, will probably make it this weekend. I'll update this post with a review when done) 11/8 update- still haven't made it.
Mexican Rice
1 T sesame oil
1 clove garlic, minced
1 cup uncooked rice
1 cup tomato sauce
2 cups boiling water
1 t salt
1 t cumin
1 t chili powder
Saute' garlic in oil in a heavy skillet. Add uncooked rice, and roast until golden. Add remaining ingredients. Bring to a boil. Stir to mix. Immediately cover and simmer for 40 min (brown rice), or 20 min (basmati).
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Grilled vegetable open faced sandwiches, Honey-Lime Sweet Potatoes, and Lime Romaine Salad (These sandwiches are delicious. I haven't made the sweet potatoes yet, but plan to soon)
Grilled vegetable of your choice...zucchini, eggplant, onions, green onions, beets (pre cooked and sliced), portobello mushrooms
Brush vegetables with olive oil, dust with salt and pepper, and grill until tender
Brush slice of bread with olive oil (sourdough works well) and grill until golden brown...add slice of cheese (white soft like swiss or muenster) and warm till melted
Pile grilled vegetables on top adding fresh basil leaves if desired...pour balsamic vinegar over the top
Honey Lime Sweet Potatoes
Ingredients:
6 sweet potatoes, peeled and cut crosswise into
slices 1/2 inch thick
Melted unsalted butter for brushing, plus
2 Tbs. butter
1/2 cup honey, at room temperature
1/4 cup fresh lime juice
Salt and freshly ground pepper, to taste
Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Add the sweet potato slices and boil for 10 minutes. Drain and let cool.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter.
Grill the potato slices over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until fork-tender, 4 to 5 minutes per side.
Meanwhile, in a small saucepan over low heat, mix the honey and lime juice until smooth. Add the 2 Tbs. butter and stir until melted. Season with salt and pepper. Brush the sweet potatoes on both sides with the glaze and grill them briefly, turning once, about 30 seconds per side. Serve hot. Serves 6.
Lime Romaine Salad
Squeeze one lime...2 T olive oil, 1/2 t salt
chop Romaine lettuce
garnish with grated parmesan cheese
Vegetable Soup and Buttermilk Biscuits (Since we're a week behind and it's Friday, we'll probably skip this one. We already have some leftover Chicken vegetable soup in the fridge)
Vegetable Soup
Didn't make this recipe. I am trying to eat 40% of my calories from protein. Alas, no protein in sight.
7c water
4c canned tomatoes- pureed
4 beef boullion cubes
1 chopped onion
sliced carrots
diced potatoes (or you can use pasta noodles)
1 can drained green beans
1 T salt (or less to taste)
2 Bay leaves
1/2 t sweet basil leaves
1/4t dill seed (optional)
1/4 t pepper
Bring to a boil and simmer until veggies are done
Buttermilk Biscuits
Ingredients:
2 cups all-purpose flour, plus extra for work surface
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) very cold unsalted butter, cut into chunks
1 cup buttermilk
Directions:
Mix the dry ingredients
Preheat an oven to 400°F.
In a bowl, using a wooden spoon, stir together the flour, sugar, baking powder and salt.
Make and shape the dough
Scatter the butter over the flour mixture. Cut the butter into the flour with a pastry blender or 2 table knives. The mixture is ready when it
looks like coarse crumbs with small pieces of butter still visible.
Add the buttermilk and stir gently with the wooden spoon until the mixture starts to clump together.
Sprinkle a work surface with some flour. Dump the shaggy dough onto it and gently press it into a rough, thick oval.
Cut a round out of the dough with a biscuit cutter. Lift the cutter and set the biscuit on a baking sheet. Repeat, cutting as close as possible to the previous shape and spacing the biscuits about 2 inches apart on the baking sheet.
Gather up the scraps, gently press together and cut out more biscuits.
Put the baking sheet in the oven and bake until the biscuits are puffed and brown, 15 to 18 minutes. Using oven mitts, remove the baking sheet from the oven, set it on a wire cooling rack and let cool for 10 minutes before serving. Makes 6 large biscuits.
...........................................................................................................................................
Chinese Spaghetti...salad with Sweet and Sour Drsg...baked sweet potato
(I made this tonight, skipping the baked sweet potato. Noodles and potato in one sitting is too much starch for me. It was quite tasty and the lentils were definitely unexpected in this dish.)
Chinese Spaghetti
1 cup lentils, uncooked
3 cups water
1/4 cup tamari
1/4 cup honey
1/3 cup apple cider vinegar
1 1/2 t fresh ginger-root, peeled and grated
1/2 pound Udon noodles
1 T sesame oil
1 clove garlic, minced
1 large carrot, grated
1/2 medium green bell pepper, chopped
2 bunches scallions, chopped (including green tops)
Wash, rinse, and pick through lentils. Cook in water 30min. In a small jar mix tamari, honey, vinegar, and ginger. Shake well and set aside.
Cook Udon noodles and drain. Heat a large skillet and add sesame oil. Saute' garlic and carrot, bell pepper and scallions, cooking just long enough for scallions to begin softening. Add cooked lentils to the sweet/sour mixture, simmering together for about 3-5 min. Add the cooked Udon, simmering until just heated through.
Sweet and Sour Dressing
1/2 cup tamari
1/4 cup water
2 T sesame oil
one 8 ounce can crushed pineapple with juice
1 T fresh ginger-root, peeled and grated
1 clove garlic, minced
1/4 t crushed red pepper flakes
Spin in blender about 10 sec. Great at room temperature, but chill if you prefer. Shake before each use.
...............................................................................................................................
Tacos with Mexican Rice (We have all the ingredients for this, will probably make it this weekend. I'll update this post with a review when done) 11/8 update- still haven't made it.
Mexican Rice
1 T sesame oil
1 clove garlic, minced
1 cup uncooked rice
1 cup tomato sauce
2 cups boiling water
1 t salt
1 t cumin
1 t chili powder
Saute' garlic in oil in a heavy skillet. Add uncooked rice, and roast until golden. Add remaining ingredients. Bring to a boil. Stir to mix. Immediately cover and simmer for 40 min (brown rice), or 20 min (basmati).
..........................................................................................................................
Grilled vegetable open faced sandwiches, Honey-Lime Sweet Potatoes, and Lime Romaine Salad (These sandwiches are delicious. I haven't made the sweet potatoes yet, but plan to soon)
Grilled vegetable of your choice...zucchini, eggplant, onions, green onions, beets (pre cooked and sliced), portobello mushrooms
Brush vegetables with olive oil, dust with salt and pepper, and grill until tender
Brush slice of bread with olive oil (sourdough works well) and grill until golden brown...add slice of cheese (white soft like swiss or muenster) and warm till melted
Pile grilled vegetables on top adding fresh basil leaves if desired...pour balsamic vinegar over the top
Honey Lime Sweet Potatoes
Ingredients:
6 sweet potatoes, peeled and cut crosswise into
slices 1/2 inch thick
Melted unsalted butter for brushing, plus
2 Tbs. butter
1/2 cup honey, at room temperature
1/4 cup fresh lime juice
Salt and freshly ground pepper, to taste
Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Add the sweet potato slices and boil for 10 minutes. Drain and let cool.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter.
Grill the potato slices over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until fork-tender, 4 to 5 minutes per side.
Meanwhile, in a small saucepan over low heat, mix the honey and lime juice until smooth. Add the 2 Tbs. butter and stir until melted. Season with salt and pepper. Brush the sweet potatoes on both sides with the glaze and grill them briefly, turning once, about 30 seconds per side. Serve hot. Serves 6.
Lime Romaine Salad
Squeeze one lime...2 T olive oil, 1/2 t salt
chop Romaine lettuce
garnish with grated parmesan cheese
Weekly Menu #1 - Nathan and Jill
Our family has decided to share a week's worth of recipes with each other.
Monday (We didn't make this because I brought home a pizza from Costco)
3 Cheese Pizza using "fresh pizza dough" from Winco, tomato basil marinara, and the cheeses (Ricotta, Mozzarella, and Feta)
Mixed greens salad with tomato and avocado
Tuesday (OK we didn't make this either, but the Watermelon Soup is my recipe)
Watermelon tomato soup and cheese quesadillas (we want to make sure to make use of this delicious recipe at least once more before we the tasty watermelons are finished for the season)
Watermelon Tomato Soup
1 personal seedless watermelon, cut 1 1/2 c in 1 inch cubes (set aside), puree the rest in a blender
3 medium tomatos, seeded & peeled, cut up one into 1/2 inch cubes (set aside), puree the rest with the watermelon
Saute for about 5 minutes:
1 1/2 T olive oil
1 T finely chopped garlic
1 1/2 T finely chopped fresh ginger
1 Shallot (but next time I'm going to try scallions, think it would be better)
Add:
1 c of the watermelon puree and cook for about 5 minutes.
To watermelon puree in blender:
Hot ingredients
2-3 T fresh lime juice
Handful of cilantro
1/2 - 3/4 tsp salt
Place in glass serving bowl:
Chopped Watermelon and Tomato
1 small seeded & peeled cucumber cut into 1/2 inch cubes
1/2 - 1 seeded finely chopped serrano chile
Pour ingredients from blender over chopped items and stir.
Serve at chilled or at room temperature.
Wednesday (This was delicious and there were plenty of leftovers. I used 6 tsp boullion plus 6 cups of water instead of broth. Next time, I'll use only 4-5 tsp bouillon to 6-7 cups of water:
Crockpot dinner (make it in the morning and then have the delicious aroma of it slow-cooking all day, plus then all you do is ladle it out at dinner time). This is a new recipe for us...not sure if we'll do the ketchup and we are going to add potatoes.
BEEF BARLEY SOUP
1 pound of stew beef, cut into 1/2" chunks
2 c. carrots, diced
1 c. celery, diced
1 lg. onion, diced
1/2 c. uncooked barley
1/4 chopped parsley
6 cups of beef or vegetable broth
2 tsp. salt
3/4 tsp. dried basil
1 bay leaf
2 tbsp. catsup
Brown the beef in a non-stick saute pan in minimal oil. Remove beef chuinks and place in crockpot. Add the diced vegetables to the pan and stir them around to pick up the flavor bits. Add 1/4 cup of water to the saute pan and stir. Move vegetables to the crockpot with the beef and add the remaining ingredients. Cook on low for 8 hours or on high for 4 hours. Check near the end of the cook time to see if you need to add more liquid.
Thursday (This recipe was disappointing. All the right ingredients, the sauce tasted delicious by itself, but was lacking when added to the pasta. We didn't make the stuffed tomatoes):
Pasta Verde, stuffed tomatoes (we are not using as many tomatoes as this recipe calls for), and sauteed carrots
PASTA VERDE
2 Tbs. olive oil
3/4 cup chopped onion
1 garlic clove, minced
3 cups coarsely chopped raw spinach
1 cup ricotta cheese (9 oz.)
1 tsp. fresh lemon juice
1 Tb. fresh basic (1 tsp. dried)
1/2 cup chopped fresh parsley
1/4 tsp. nutmeg, preferably freshly grated
1/4 tsp. black pepper
1/2 tsp. salt to taste
1 to 1 1/2 lbs. pasta (fettucine, spaghetti, or egg noodles)
freshly grated Parmesan cheese
Saute the onions and garlic in the oil until the onions are translucent. Rinse the washed, chopped spinach in a colander and then add it, still damp, to the onions. Cover the pan. When the spinach is wilted and still very bright green, puree the sauteed vegetables with the other sauce ingredients at medium speed in a blender or food processor. Cook and drain the pasta. Toss the sauce with the hot, drained pasta in a warm bowl. Serve immediately, garnished with grated Parmesan cheese.
Oven-Roasted Plum Tomatoes
Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.
Monday (We didn't make this because I brought home a pizza from Costco)
3 Cheese Pizza using "fresh pizza dough" from Winco, tomato basil marinara, and the cheeses (Ricotta, Mozzarella, and Feta)
Mixed greens salad with tomato and avocado
Tuesday (OK we didn't make this either, but the Watermelon Soup is my recipe)
Watermelon tomato soup and cheese quesadillas (we want to make sure to make use of this delicious recipe at least once more before we the tasty watermelons are finished for the season)
Watermelon Tomato Soup
1 personal seedless watermelon, cut 1 1/2 c in 1 inch cubes (set aside), puree the rest in a blender
3 medium tomatos, seeded & peeled, cut up one into 1/2 inch cubes (set aside), puree the rest with the watermelon
Saute for about 5 minutes:
1 1/2 T olive oil
1 T finely chopped garlic
1 1/2 T finely chopped fresh ginger
1 Shallot (but next time I'm going to try scallions, think it would be better)
Add:
1 c of the watermelon puree and cook for about 5 minutes.
To watermelon puree in blender:
Hot ingredients
2-3 T fresh lime juice
Handful of cilantro
1/2 - 3/4 tsp salt
Place in glass serving bowl:
Chopped Watermelon and Tomato
1 small seeded & peeled cucumber cut into 1/2 inch cubes
1/2 - 1 seeded finely chopped serrano chile
Pour ingredients from blender over chopped items and stir.
Serve at chilled or at room temperature.
Wednesday (This was delicious and there were plenty of leftovers. I used 6 tsp boullion plus 6 cups of water instead of broth. Next time, I'll use only 4-5 tsp bouillon to 6-7 cups of water:
Crockpot dinner (make it in the morning and then have the delicious aroma of it slow-cooking all day, plus then all you do is ladle it out at dinner time). This is a new recipe for us...not sure if we'll do the ketchup and we are going to add potatoes.
BEEF BARLEY SOUP
1 pound of stew beef, cut into 1/2" chunks
2 c. carrots, diced
1 c. celery, diced
1 lg. onion, diced
1/2 c. uncooked barley
1/4 chopped parsley
6 cups of beef or vegetable broth
2 tsp. salt
3/4 tsp. dried basil
1 bay leaf
2 tbsp. catsup
Brown the beef in a non-stick saute pan in minimal oil. Remove beef chuinks and place in crockpot. Add the diced vegetables to the pan and stir them around to pick up the flavor bits. Add 1/4 cup of water to the saute pan and stir. Move vegetables to the crockpot with the beef and add the remaining ingredients. Cook on low for 8 hours or on high for 4 hours. Check near the end of the cook time to see if you need to add more liquid.
Thursday (This recipe was disappointing. All the right ingredients, the sauce tasted delicious by itself, but was lacking when added to the pasta. We didn't make the stuffed tomatoes):
Pasta Verde, stuffed tomatoes (we are not using as many tomatoes as this recipe calls for), and sauteed carrots
PASTA VERDE
2 Tbs. olive oil
3/4 cup chopped onion
1 garlic clove, minced
3 cups coarsely chopped raw spinach
1 cup ricotta cheese (9 oz.)
1 tsp. fresh lemon juice
1 Tb. fresh basic (1 tsp. dried)
1/2 cup chopped fresh parsley
1/4 tsp. nutmeg, preferably freshly grated
1/4 tsp. black pepper
1/2 tsp. salt to taste
1 to 1 1/2 lbs. pasta (fettucine, spaghetti, or egg noodles)
freshly grated Parmesan cheese
Saute the onions and garlic in the oil until the onions are translucent. Rinse the washed, chopped spinach in a colander and then add it, still damp, to the onions. Cover the pan. When the spinach is wilted and still very bright green, puree the sauteed vegetables with the other sauce ingredients at medium speed in a blender or food processor. Cook and drain the pasta. Toss the sauce with the hot, drained pasta in a warm bowl. Serve immediately, garnished with grated Parmesan cheese.
Oven-Roasted Plum Tomatoes
Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.
Tuesday, October 06, 2009
Invasion - Robin Cook
Invasion by Robin CookMy rating: 3 of 5 stars
Entertaining, but written as if it were a screen play. I could picture each chapter as a new scene.
View all my reviews >>
Monday, October 05, 2009
Olive Kitteridge - Elizabeth Strout (Book Group)
Olive Kitteridge: A Novel in Stories by Elizabeth StroutMy rating: 4 of 5 stars
I loved the concept of this book. 12 stories in which the main character appears. But....they were all very depressing. Beautifully written, interesting stories, way to sad for me. If there'd been a few happy events in her life, the book would have recieved 5 stars.
View all my reviews >>
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