Carol's Potatoes

5 lbs potatoes (I like red ones best and may add a few more)
2 of 3oz pkgs cream cheese (I use 1 8 oz)
1 cup sour cream
2 tsp onion salt (I usually just salt to taste reg salt)
1 tsp salt
2 TBS Butter (I used 1/2 cube)
Cook peeled potatoes in boiling salted water until tender; drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Put in greased casserole, cover and place in refrigerator (or I have even frozen) To use, dot with butter and bake.

Another similar recipe used a cup of milk. If the potatoes seemed a bit dry I either added a bit of the potato water from steaming them or some milk until I like the consistency.

The Old Men

New Grandchild

Sock Monkey Java Jacket

Dark Chocolate Tart with Gingerbread Crust

The Little Friend - Donna Tartt

The Little Friend by Donna Tartt

My rating: 3 of 5 stars


Too, too long. I listened to this audiobook over several weeks. It seemed to just plod along, there wasn't much resolution to any of the plot lines. Just ok.



View all my reviews

The Reliable Wife - Robert Goolrick

A Reliable Wife by Robert Goolrick

My rating: 3 of 5 stars


This book had moments of greatness. I really enjoyed the plot and the characters, but the author's obsession with sex put me off. He spent pages on sex for each character. Too much and completely unnecessary to the plot.



View all my reviews

Weekly Recipes 46

Dedicated to my crockpot:

Ethiopian Chicken Stew

This recipe has an unusual flavor. We ended up serving it over rice and adding quite a bit of salt.

White Bean and Sausage Soup

This was delicious. I recommend waiting until the end to add the rice. My rice turned to mush.

Pot Roast

The best pot roast recipe ever. Highly recommend this.

Chicken Korma

The Monsters of Templeton - Lauren Goff

The Monsters of Templeton by Lauren Groff

My rating: 3 of 5 stars


Great concept. I loved the town and the idea of the monster, but it wasn't utilized enough. Too much of a side character.



View all my reviews

Weekly Recipes #45 - Heather

Fontal Polenta with Mushroom Sauté paired with Spice Mulled Wine

Mulled Wine...
1 Bottle Merlot
1tsp almond extract
2 cinnamon sticks (plush additional sticks to garnish cups)
3 whole cloves
1/2 tsp ground nutmeg
1T honey

Pour wine into top of a double boiler and warm over med high heat. add the remaining ingredients and stir until honey dissolves. reduce heat, cover, and simmer gently, stirring occasionally. serve in heat resistant glasses. Yields 4-6 glasses.

Kung Pao Chicken with Coconut Jasmine Rice

Rice...

1 cup uncooked jasmine rice,

1 1/4 cups water,

1/2 cup light coconut milk, and

1/4 tsp salt

Combine in a med saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

Salisbury Steak with Mushroom Gravy...with Herbed Smashed Potatoes and Buttered Peas with Shallots

Herbed Smashed Potatoes

1 pound of smashed new potatoes.

Add 1/3 cup half-and-half,

1 T butter,

1T mixed herbs, and

3/8 tsp salt Buttered Peas with Shallots

Cook 2 cups frozen green peas. sauté 1 sliced shallot in 1 T butter and 2 Tsp olive oil for 3 min. stir in peas and 1/4 tsp salt.

Curried Butternut Squash and Potato Latkes with Apple Salsa

Thanksgiving Menu

We had a great Thanksgiving dinner this year:
The Perfect Turkey
· 3 hours before baking put lots of salt on the skin, cover with cellophane, leave on the counter
· Inside cavity, onion, celery, carrot, garlic, lemon, sprigs of fresh thyme and rosemary
· Under breast skin, melted butter and sprigs of fresh thyme and rosemary
· 1 cup of chicken broth in roaster
· Bake 20 minutes uncovered at 475
· Reduce heat to 325 until done, do not cover unless getting too brown
· If done too early, reduce heat to 250 for no more than 30-45 minutes
· Rest covered with foil for at least 30 minutes

Honey Ham (Debra)
Spiced Sweet Potatoes (Darla’s Recipe)
Candied Yams with Marshmallows (Debra)
Mashed Potatoes (Debra)
Italian Sausage stuffing
Cranberries 3 ways (Debra & me)
Apple Chutney
Deviled Eggs 3 ways (Debra & Kristen)
Corn Pudding (Cheri)
Spinach Dip (Kerri)
Cherry Tomatoes stuffed with goat cheese & basil (Kerri)
Bread (Kristen)
Pumpkin Pie (Lois)
Pecan Pie (Lois)

Weekly Recipes #44 - Jill & Nathan

CHEDDAR-CHEESE FONDUE

2 c. half and half
1 tbsp. Worcestershire sauce
2 tsp. dry mustard
1 garlic cloves, halved
1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.)
3 tbsp. all purpose flour
Salt
Chunks of crusty French bread, cooked, shelled & deveined shrimp or cooked ham chunks, apple slices, raw broccoli (cut up); etc.

About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic.

Meanwhile, in medium bowl, toss cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.)

Let each person spear chunks of French bread, shrimp, ham chunks, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings.

When mixture comes in contact with aluminum, it may turn dark but will still be delicious.

Mediterranean Beef Pitas

Serves 4

Hands-on Time: 15m

Total Time: 15m

Ingredients

• 1 pound ground beef
• 1 1/2 teaspoons dried oregano
• kosher salt and black pepper
• 2 tablespoons olive oil
• 4 pocketless pitas
• 3/4 cup store-bought hummus
• 1/4 small red onion, sliced
• 2 tablespoons fresh flat-leaf parsley
• 1 lemon, cut into wedges

Directions

1. Form the beef into 16 ½-inch-thick patties and season with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat and cook the patties, 2 minutes per side for medium.

3. Top the pitas with the hummus, patties, onion, and parsley. Drizzle with the remaining tablespoon of oil and serve with the lemon wedges.

Tip

Make it a meal: Serve with couscous. Cook the couscous according to the package directions; fluff and toss with olive oil, sliced scallions, and chopped dried apricots.

Jamaican Pumpkin Crockpot Soup

This soup will serve 6 grown-ups.

--2 cups of fresh pumpkin, or 1 can (15 oz)
--4 cups vegetable broth
--2 cups water
--1 red onion. chopped
--2 celery stalks, chopped
--2 yams, peeled and chopped
--3 chopped garlic cloves
--1 inch fresh ginger, peeled and grated
--1 T white sugar
--2 tsp kosher salt
--1 tsp tumeric (this was the first time I bought tumeric, and I do think it's a necessary spice)
--1/4 tsp allspice
--1/4 tsp nutmeg
--heavy whipping cream, 1 T per family member (optional)
--garnish with chopped green onion (I totally forgot to do this)

The Directions.

If you have fresh non-squishy and moldy pumpkin, go for it. Otherwise, open a can of pure pumpkin and use that.

Empty it into your crockpot, and add the chopped vegetables. Add the spices and sugar. Stir in the vegetable broth and water. I really don't think it matters one whit what gets added first. It's soup. It's going to cook together all day long.

Cover and cook on low for 8 hours.

Carefully use an immersible blender to blend about 3/4 of the soup.

Serve with a bit of cream to stir in.

Wild West Beef & Smoked Gouda Grits

Ingredients

1 package (17 ounces) refrigerated fully-cooked beef tips with gravy1 tablespoon extra-virgin olive oil6 ounces portobello mushrooms, coarsely chopped1/2 cup chopped red onionChopped fresh parsley (optional)Smoked Gouda Grits:3-1/2 cups water1 cup quick-cooking grits1 cup shredded smoked Gouda cheese2 to 4 tablespoons butter, softened

Instructions

1. To prepare Smoked Gouda Grits, bring water to a boil in medium saucepan. Slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter; stir until completely melted. Remove from heat. Cover; set aside.
2. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through, about 5 minutes, stirring occasionally.
3. Serve beef mixture over grits. Garnish with parsley, if desired.

Cook'sTip

For a tasty variation, serve beef mixture over prepared mashed potatoes.

The Seamstress - Sara Tuval Bernstein

The Seamstress by Sara Tuval Bernstein

My rating: 4 of 5 stars


A Holocaust survivor from Hungary tells her story of work camps, death camps, starvation, etc. It's good to read a book about the craziness of WWII from time to time as a reminder of what people are capable of.



View all my reviews

Judy's Yummy Granola

Preheat oven to 250 degrees.

In a large bowl, stir together:

• 5 c. old fashioned rolled oatmeal
• 1 c. wheat germ
• 1 c. large flaked coconut (found at Food Front)
• 1/2 c. chopped almonds
• 1/2 c. sunflower seeds (roasted, unsalted)

Optional: other nuts, dried fruit

In a saucepan, combine:

• 2/3 c. packed brown sugar
• 1/2 c. canola oil
• 1/4 c. instant dry milk
• 1/4 c. honey

Place over medium heat and cook, stirring, until well blended, about 3 to 5 minutes (might take a little longer). Remove from heat and add:

• 1/2 tsp almond flavoring
• 1 tsp cinnamon

Stir together with dry ingredients. This is very hot, if you want to mix with your hands as I do, start by stirring with a spoon until the mixture cools enough to handle. Spread mixture on one large or two cookie sheets and bake uncovered for 45 minutes, stir after 25 minutes

Remove from oven and spread out on brown paper to cool (I don't do this step, just take out of the oven and set cookie sheet(s) on cooling rack.)

Weekly Recipes #43 - Darla

Curry Spiced Sweet Potatoes

Wild Mushroom and Carmelized Onion Shepherds Pie

Makes 8 individual pies or 1 large pie in 9 in deep-dish pie plate

Potatoes:

3 lb ykon gold potatoes peeled and quartered

1/4 cup heavy cream

4 Tbs unsalted butter

6 Tbs grated parmesan cheese plus more for sprinkling

2 Tbs chopped chives

Filling:

5 Tbs olive oil, divided, plus more for greasing rings

2 med yellow onions halved and sliced

3 med portobello mushroom caps

1 1/2 lb assorted wild mushrooms chopped

(I will use the dried from costco and rehydrate)

2 cloves garlic

1 cup Asiago cheese

2 Tbs flat leaf parsley, thyme, oregano and/or sage

To make potatoes: Put in pot and cover with water. Bring to boil, reduce heat to med-lo abd simmer 30 min or until tender: Drain

Warm cream and butter in pot; add potatoes and mash until smooth. Stir in parmesan and chives and season with salt and pepper. if desired. Cool

To make filling, Heat 1 Tbs oil in skillet over med heat. Add onions and cook 20 minutes or until golden

Preheat oven to 375F. Coat baking sheet with cooking spray. Set portobellos gill side up on baking sheet and drizzle with 1 Tbs oil. Roast 25 minutes or until tender. cool and then slice thin.

Toss wild mushrooms with remaining 3 Tbs of oil and garlic on separate baking wheet; season with salt and pepper if desired. Roast 20 min or until tender. Cool chop and toss with asiago herbs and onions.

Coat baking sheet and inside of 8 3-inch baking rings or 9 in pie pan Layer portobello slices on bottom of dish use half wild mushroom mixture to create second layer Use one third of potatoes to create third layer then add remaining mushroom mixture. Top with remaining potatoes shaping into a dome. Sprinkle each pie with pinch of parmesan. Bake 40 minutes or until golden. Let cool in rings 5 minutes use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen, lift off rings.

Mushroom-pinot noir Sauce ( to go over shepherd's pie)

1/4 oz dried porcini mushrooms

2 1/2 mushroom stock or prepared mushroom broth. (I will use liquid drained off dried mushrooms I have re constituted in pie recipe mixed with beef or chicken broth)

1/4 cup pinot noir or flaverful red wine

2 Tbs unsalted butter

1 1/2 Tbs all purpose flour

1 1/2 t of tamari

Soak porcini in 1/4 cup hot water 30 min. Drain and reserve liquid. Finely chop porcini and set aside

Bring mushroom stock wine and soaking liquid to boil in saucepan. Reduce heat and simmer 5 min

Melt butter in separate saucepan over med heat. Whisk in flour and cook 2 - 3 min whisking constantly. Whisk 1/2 cup mushroom stock into flour mixture to make paste

add remaining stock 1 cup at a time. Add chopped porcini and tamari sauce simmer 15 min. or until sauce is thickened, stirring often season with salt and pepper if desired.

Chicken and Cellophane Noodle Soup

Pear, Gorgonzola, and Mesclun Salad

Classic Green Bean Casserole

Roasted Root Vegetable Hash

Spilling Clarence - Anne Ursu

Spilling Clarence by Anne Ursu

My rating: 3 of 5 stars


Strange book that I found at a library sale. Pharmaceutical manufacturing accident causes locals to remember everything that happened to them in their life. Interesting concept, but the middle of the book lost me.



View all my reviews

Finnikin of the Rock - Melina Marchetta

Finnikin of the Rock by Melina Marchetta
My rating: 3 of 5 stars

Just ok. Good concept, but the writing did not keep me engaged. Fantasy novel about the Kingdom of Lustare. Imposter takes over, Sorcoress curses kingdom, Kingdom locked off from the rest of civilization, Persecution, Saved... Wanted to like it, but kept getting distracted.

View all my reviews

Tinkers - Paul Harding

Tinkers by Paul Harding

My rating: 4 of 5 stars


I don't know what to say about this book. It won the Pulitzer Prize for a reason. There are many beautifully written and/or interesting sections. But...it was a bit confusing and full of itself. Written from the point of view of 3 generations of men. The voice changes throughout the book, which I found to be disarming. All that being said,if you have the patience to read, I recommend it.



View all my reviews

Weekly Recipes #42

Curried Beef Short Ribs

Sophisto Joes

Indian-Spiced Salmon with Basmati Rice

Pasta Pugliese

Smoky Red-Lentil Soup with Cheddar Toasts

Weekly Recipes #41 - Heather

Butternut squash and apple soup

Steak Fajitas with Sweet Potato and Poblano

Thai chicken salad

Chicken with Acorn Squash and Tomatoes

Rigatoni with Roasted Sausage and Broccoli (could use turkey or veggie sausage)

Lean on Pete - Willy Vlautin (Bookgroup)

Lean on Pete by Willy Vlautin

My rating: 4 of 5 stars


Great book set in Portland. Story of a teenage boy who makes friends with a horse that races at Portland Meadows. Crazy plot with the boy travelling from Portland, to Colorado then to Wyoming to find family. The people he meets along the way are interesting, to say the least.



View all my reviews

Weekly Recipes #40 - Jill & Nathan

Day 1:

Slow Cooker Chicken and Pasta Soup

Day 2:

Dinner Pancakes

Day 3:

Spicy Tofu with Peas

Day 4:

White Bean Pasta and Swiss Chard Soup

The Pillars of the Earth - Ken Follett

The Pillars of the Earth by Ken Follett

My rating: 4 of 5 stars


Finally...what a long, long book. But a great read. Started watching the miniseries, which sadly focussed more on the battles than the story. Interesting plot following the building of the Cathedral at Kingsbridge.



View all my reviews

Blue Like Jazz - Donald Miller

Blue Like Jazz: Nonreligious Thoughts on Christian Spirituality by Donald Miller

My rating: 4 of 5 stars


Really enjoyed this book. Christian author who lives in Portland. Very real.



View all my reviews

Salted Caramel Brownies

This is the best dessert ever. We made the brownies from a boxed mix, Ghiradelli Brownies and then when cooled, topped with this delicious sauce. We also used it on apple pie with ice cream. Yum!

Salted Caramel Sauce

Prep/Cook Time: 10 minutes
1 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

1 teaspoon fine sea salt

2/3 cup heavy cream, at room temperature

In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.

Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)

Weekly Recipes #39 - Darla

Rustic Swiss Chard and Mozzarella Tart

This look like a delicious way to use the swiss chard from farmers market.

Roasted Eggplant Zucchini and Chickpea Wraps
Need to use some of that zucchini up? This looked yummy!

Pinto Bean Burritos

This looked like an interesting way to do bean burritos. Not the traditional refried beans

Broccoli Three Cheese Pizza Pockets

The multigrain pizza dough at winco would work well for these.

Beatrice and Virgil - Yann Martel

Beatrice and Virgil by Yann Martel

My rating: 4 of 5 stars


I really enjoyed listening to this on audio. The reader really captured the characters. Henry, a writer, receives part of a play in the mail. The story is about how he gets to know the writer of the play. The only thing that made this less than 5 stars was that the book ended on such a sad note.



View all my reviews

Weekly Recipes #38

Mediterranean Stuffed Chicken Breasts

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988550

Sea Bass in Papillote

I have had difficulty finding Sea Bass, so I will substitute some other white fish.

http://www.epicurious.com/recipes/food/views/Sea-Bass-in-Papillote-236934

Smothered Steak and Potato Casserole

We have made this before, it's definitely Fall comfort food.

http://www.epicurious.com/recipes/food/views/Smothered-Steak-241204

http://www.epicurious.com/recipes/food/views/Potato-Casserole-241203

Chicken Curry in Roasted Acorn Squash

http://recipes.menshealth.com/Recipe/chicken-curry-in-roasted-acorn-squash.aspx

Grilled Chicken with Sesame with Chili-Lime Grilled Corn

http://www.menshealth.com/bbq/ercipes/grilled-chicken-with-sesame

http://www.menshealth.com/bbq/recipes/chili-lime-grilled-corn

New England - Pizza, Ice Cream & Donuts

View New England Trip in a larger map

We recently visited Jill in Western Massachusetts. This maps shows all the places we visited. We ate our way across Massachusetts, Rhode Island and Connecticut. Way to many donuts. In the NW we have a coffee shop on every corner. In New England it was Pizza, Donuts or Ice Cream shops everywhere.

One for the Money - Janet Evanovich

One for the Money by Janet Evanovich

My rating: 3 of 5 stars


First book in the Stephanie Plum series (bounty hunter). Fun fast read.



View all my reviews

The Art of Racing in the Rain - Garth Stein (bookgroup)

The Art of Racing in the Rain by Garth Stein

My rating: 2 of 5 stars


Why do people write books from a dog's point of view? Puh-lease. Don't bother.



View all my reviews

Weekly Recipes #31 - Heather

Grilled Eggplant, Red Onion and Pepper Sandwich with Basil Mayonnaise












Black Bean & Toasted Corn Tacos











Thai Chicken Barley Risotto (or sub tofu)













Butternut Squash and Apple Soup












Zucchini "Pasta" with Mint Pesto















Tomato-Mozzarella Packets with Polenta

Weekly Recipes #30 - Nathan & Jill

Chicken Skewers with Bean Salad and Parsley Pesto

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients
1/4 cup plain low-fat yogurt
2 tablespoons pine nuts
1 small clove garlic
2 1/4 cups fresh parsley leaves
1/4 cup plus 2 tablespoons olive oil
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
1/2 small head radicchio, thinly sliced (about 1 cup)
1 tablespoon white wine vinegar
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

Directions
In a food processor, puree the yogurt, pine nuts, garlic, 2 cups of the parsley, ¼ cup of the oil, and ¼ teaspoon each salt and pepper; set aside.
Chop the remaining ¼ cup of parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper; set aside.
Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon of oil, and season with ¼ teaspoon each salt and pepper. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the parsley pesto and white bean salad.

Grilled Chicken Sausages with Zucchini, Tomatoes, Feta and Orzo
Prep time: 10 min. Total time: 25 min.

1 (8-ounce) box Orzo Pasta
1 package (4 links) precooked sweet Italian chicken sausage
2 Tb extra virgin olive oil
3 large garlic cloves, finely chopped
1 lb. zucchini and/or summer squash, cut into ½ in. pieces.
1 pint cherry or grape tomatoes, halved
1 tsp dried basil (substitute ¼ fresh basil, chopped)
1 tsp dried oregano (substitute 2 Tb fresh)
Kosher salt and fresh ground black pepper, to taste
1 (6-ounce) container crumbled feta cheese

Prepare orzo according to package directions. In the meantime, prepare sausages according to package directions, on the grill or in a skillet. While the sausages are heating, heat oil in a large heavy sauté pain or medium-high heat. Add garlic, stir for a few seconds, then add zucchini and cook 3 to 5 minutes.

When sausages are done, cut into large bite sized pieces and add to sauté pan along with tomatoes, basil, oregano, salt and pepper. Continue to sauté until tomatoes are just softened, about one minute more. Toss together cooked orzo, feta cheese and sausage mixture in a large serving bowl. Serve immediately.

Serves 4

Vegetable Garbanzo Wraps with Quinoa
Prep time: 8 min, Total time: 10 min (plus quinoa cooking time)

1 large tomato chopped
1 avocado chopped
1 cucumber chopped
4 leaves of Romaine lettuce, shredded
1 15oz no-salt added Garbanzo beans, drained and mashed
2 Tbs. fruit vinegar ???
4 whole grain tortillas
½ Tbs. raw sesame tahini
1 cup quinoa (uncooked)

Cook the quinoa. Toss the vegetables and quinoa with garbanzo beans and vinegar. Warm a whole grain tortilla and spread a thin coating of tahini on it. Roll with vegetable/bean/quinoa mixture.

SERVES 4

Coconut Rice Pudding
(using a heavy-bottomed saucepan is key for preventing the bottom from burning)

2 cups water
1 cup medium grain rice
¼ tsp salt
2 ½ cups coconut milk
2 ½ cups half & half
2/3 cup sugar
1 ¼ tsp vanilla abstract
1 tsp ground cinnamon
1 cup shredded, sweetened coconut

Bring the water to a boil in a large, heavy-bottomed saucepan. Stir in the rice and salt and cover. Simmer over low heat, stirring once or twice, until the water is almost fully absorbed (15-20 minutes).

Preheat oven to 325F.
Stir in the coconut milk, half & half, and sugar to cooked rice. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook uncovered and stirring frequently until the mixture starts to thicken (about 30 minutes).

(Spread coconut out on a baking sheet and place in oven for 10-15 minutes, stirring often, until golden brown.)

While the coconut is toasting, reduce the heat of rice mixture to low and continue to cook, stirring every couple of minutes to prevent scorching, until a spoon is just able to stand up in the pudding (about 15 minutes longer).

Remove rice from heat and stir in the vanilla and cinnamon. Serve warm, at room temperature, or chilled. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled stir in up to 1 cup of warm milk).

Salad of Beef with Lime, Chile, and Mint

Serves 4 to 6

Noodles:
1 pound wide or linguine shaped rice noodles
4 quarts boiling water

Dressing:
1 large garlic clove, minced
2 teaspoons grated fresh ginger
2 packed teaspoons brown sugar, or to taste
1/4 teaspoon each salt and freshly ground black pepper
Juice of 1 large lime
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam)
2 tablespoons water

The Salad:
3 to 4 cups cooked beef, chicken, tempeh or tofu (grilled is ideal), cut into 1/4-inch dice, warmed if possible
4 whole scallions, thinly sliced
1/3 cup fresh cilantro leaves, torn
2 to 3 thinly sliced very hot fresh red Thai chilies, or milder jalapeño chiles (seed if desired, but the salad should have a real snap of heat)
2 small cucumbers, peeled, seeded and cut into thick sticks
1 cup coarsely shredded green cabbage
1/3 tight-packed cup whole fresh mint leaves

Garnish:
Lime wedges

1. Place rice noodles in a large bowl and cover with the boiling water. Let stand about 5 minutes, or until tender, but not mushy. Drain in a colander, rinse with cold water, and place back in the bowl. 2. Blend the dressing ingredients in another large bowl and toss with your choice of meat or other protein. Let stand while you pull together the rest of the salad.3. Just before serving, fold in the rest of the salad ingredients. Serve the larb accompanied by a bowl of the rice noodles. 4. Take a small amount of rice noodles and spoon the salad over them. Squeeze on lime juice to taste.

TIPS
Three things cut back the sear of hot chilies: some kind of fat (the substance that gives chiles' heat is soluble in fat) like coconut milk, cream, oils, etc; sugar, and acids like lime, lemon and vinegars. It's no accident that the countries with the world's hottest foods always team them with one or more of this trio. Think about Thailand, southern India, Sri Lanka, and all the others.

Mockingjay - Suzanne Collines

Mockingjay by Suzanne Collins

My rating: 4 of 5 stars


Excellent finish to the series. Highly recommend this young adult series starting with The Hunger Games.



View all my reviews

Weekly Recipes #29 - Cory

Delicata Squash Bisque
Avocado Wasabi Salad
Fried Green Tomatoes
Broccolini Udon
Hurry Up Alfredo

The Girl Who Played with Fire - Stieg Larsson

The Girl Who Played with Fire by Stieg Larsson

My rating: 4 of 5 stars


Loved this audiobook. Better than The Girl with the Dragon Tattoo. Elizabeth Salander is accused of murder. Did she do it? You'll need to read the book.

View all my reviews >>