LeAnne's Stuff

Weekly Recipes

2012-02-12T15:18:00.001-08:00

Beef Tenderloin Steaks with Balsamic Green Beans
Green Curry Chicken
Rosemary Chicken & Spinach Panini
Tex Mex Beef Tacos
Sauteed Tilapia with Honey Scallion Dressing

The Speckled Monster - Jennifer Lee Carrell

2012-02-09T17:38:00.001-08:00

Terrific story of finding the cure for small pox. Almost reduced to 4 stars because it took me so long to finish it but overall this is a must read for people who like history. Read like a novel.

The Scorch Trials- James Dashner

2012-02-09T17:36:00.001-08:00

Entertaining. Reminiscent of hunger Games but not unite as good.

Mink River - Brian Doyle

2012-02-09T17:33:00.001-08:00

Entertaining. Reminiscent of hunger Games but not unite as good.

Miss Peregrine's Home for Peculiar Children - Ransom Riggs

2012-01-25T11:46:00.001-08:00

Miss Peregrine's Home for Peculiar Children by Ransom Riggs
My rating: 5 of 5 stars

Great story, Time travel, Wales, awesome incorporation of found photos into a story. Must read.

View all my reviews

Never Let Me Go -Kazuo Ishiguro (Book group)

2012-01-25T11:41:00.001-08:00

Never Let Me Go by Kazuo Ishiguro
My rating: 2 of 5 stars

Excrutiatingly boring. This book had a couple of the right elements: sci-fi, British boarding school. First person, minute by minute narrative. Didn't like the characters. Would not recommend.

View all my reviews

Weekly recipes

2012-01-23T19:16:00.001-08:00

Lemon-Cilantro Chicken
Prep and cook time: About 15 minutesIngredients:
4 boneless skinless chicken breast halves (5 to 6 oz. each)
1/2 cup all-purpose flour
4 teaspoons olive oil
1 teaspoon olive oil
2 garlic cloves , peeled and minced
2/3 cup chicken broth (skim off fat)
1 teaspoon lemon peel , grated
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (original recipe lists as hot chile flakes)
2 tablespoons fresh cilantro , chopped
salt and pepperlemon wedge

Directions:
BASIC CHICKEN SCALOPPINE (first three ingredients).
Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.Sprinkle both sides lightly with salt and pepper.Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.Repeat to cook remaining chicken in 2 more teaspoons oil.

LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.Keep basic chicken scaloppine warm in a 200° oven.Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.

Quick Pastitsio
Use any short pasta--ziti or rotini also work.
Ingredients
8 ounces uncooked penne (tube-shaped pasta)
Cooking spray
1 pound ground sirloin
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces)
1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Preheat broiler.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.
4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Bacon, Tomato, and Arugula Pizza
Ingredients
1 pound refrigerated fresh pizza dough
Cooking spray
5 applewood-smoked bacon slices
2 cups grape tomatoes, halved lengthwise
1/2 teaspoon crushed red pepper
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon's)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 cup baby arugula
1 teaspoon extra-virgin olive oil
1/2 teaspoon white wine vinegar

Preparation
1. Preheat oven to 450°
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes
3. Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.

Skillet Baked Eggs with Mushrooms and Spinach
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach
2 tablespoons unsalted butter
1 onion, preferably Vidalia, finely chopped
6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button), thinly sliced
1 clove garlic, very finely chopped
1/3 cup heavy cream
1/8 teaspoon freshly grated nutmegCoarse salt and freshly ground black pepper
4 large eggs
2 tablespoons finely grated Parmigiano-Reggiano cheese (1/2 ounce)

Position the oven rack in the upper third of the oven and preheat to 450°F. Prepare an ice-water bath by filling a large bowl with ice and water.

To cook the fresh spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach, cover, and cook over medium-high heat until tender, about 60 seconds. Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. Remove the colander with spinach to drain.Working with a handful at a time, squeeze the freshly cooked, or thawed frozen, spinach between two dinner plates or by hand to remove any excess liquid.

Set aside.In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer.

Remove the pan from the heat.Using the back of a spoon, make 4 nests in the spinach-cream mixture in the skillet. Break an egg into each indentation. Season the eggs with salt and pepper and sprinkle with the cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes. Serve immediately.

Weekly Recipes - Nathan

2012-01-16T18:49:00.001-08:00

Day 1:Corn Chowderhttp://www.foodandwine.com/recipes/corn-chowderBread dish to go with souphttp://www.foodandwine.com/recipes/pumpernickel-with-avocado-charred-corn-and-tomatoDay 2: Two potato pizzahttp://www.foodandwine.com/recipes/two-potato-flatbread-with-olives-and-fetaDay 3:Spaghetti with Sundried tomato pestohttp://www.foodandwine.com/recipes/spaghetti-with-sun-dried-tomato-almond-pestoDay 4:Spicy Thai coconut chicken souphttp://www.myrecipes.com/recipe/spicy-thai-coconut-chicken-soup-50400000118583

Recipes - Heather

2012-01-15T11:12:00.001-08:00

Had to put in one soup/stew...so great this time of year http://www.williams-sonoma.com/m/recipe/lentil-stew-with-smoked-turkey-and-sweet-potatoes.htmlI thought the savory galette sounded good...you could substitute anything or add anything if mushrooms aren't your thing ;) veggies...cheese...cubed chicken breast..whateverhttp://www.williams-sonoma.com/m/recipe/mushroom-and-stilton-galette.htmlYou can adjust to whatever u want inside...http://www.williams-sonoma.com/m/recipe/buckwheat-crepes-with-corn-and-roasted-poblano-chilies.htmlPair with smashed red potatoes and veggie?http://www.williams-sonoma.com/m/recipe/balsamic-braised-chicken.htmlCurry has been sounding good...http://www.williams-sonoma.com/m/recipe/indian-vegetable-curry.htmlSent from my iPhone

My favorite Christmas story

2011-12-23T06:43:00.001-08:00

Six To Eight Black Men by David Sedaris (Dutch Xmas Story)

I've never been much for guidebooks, so when trying to get my bearings in some strange American city, I normally start by asking the cabdriver or hotel clerk some silly question regarding the latest census figures. I say silly because I don't really how many people live in Olympia, Washington or Columbus, Ohio. They're nice enough places, but the numbers mean nothing to me. My second question might have to do with the average annual rainfall, which, again, doesn't tell me anything about the people who have chosen to call this place home.

What really interests me are the local gun laws. Can I carry a concealed weapon and, if so, under what circumstances? What's the waiting period for a tommy gun? Could I buy a Glock 17 if I were recently divorced or fired from my job? I've learned from experience that its best to lead into this subject as delicately as possible, especially if you and the local citizen are alone and enclosed in a relatively small area. Bide your time, though, and you can walk away with some excellent stories. I've learned, for example, that the blind can legally hunt in both Texas and Michigan. In Texas they must be accompanied by a sighted companion, but I heard that in Michigan theyre allowed to go it alone, which raises the question: How do they find whatever it is they just shot? In addition to that, how do they get it home? Are the Michigan blind allowed to drive as well? I ask about guns not because I want one of my own but because the answers vary so widely from state to state. In a country thats become increasingly homogeneous, I'm reassured by these last charming touches or regionalism.

Firearms arent really an issue in Europe, so when travelling abroad, my first question usually relates to barnyard animals. "What do your roosters say?" is a good ice breaker, as every country has its own unique interpretation. In Germany, where dogs bark "vow vow" and both the frog and the duck say "quack," the roosters crow "kiri-a-kee," and in France the scream "coco-rico," which sounds like one of those horrible pre-mixed cocktails with a pirate on the label. When told that an American rooster says, "cock-a-doodle-doo," my hosts look at me with disbelief and pity.

"When do you open your Christmas presents?" is another good conversation starter, as I think it explains a lot about national character. People who traditionally open gifts on Christmas Eve seem a bit more pious and family-oriented than those who wait until Christmas morning. They go to Mass, open presents, eat a late meal, return to church the following morning, and devote the rest of the day to eating another big meal. Gifts are generally reserved for children, and the parents tend not to go overboard. Its nothing I'd want for myself, but I suppose its fine for those who prefer food and family to things of real value.

In France and Germany gifts are exchanged on Christmas Eve, while in the Netherlands the children open their presents on December 5, in celebration of St. Nicholas Day. It sounded soft of quaint until I spoke to a man named Oscar, who filled me in on a few of the details as we walked from my hotel to the Amsterdam train station.

Unlike the jolly, obese American Santa, Saint Nicholas is painfully thin and dresses not unlike the pope, topping his robes with a tall hat resembling an embroidered tea cozy. The outfit, I was told, is a carryover from his former career, when he served as the bishop of Turkey.

"I'm sorry," I said, "but could you repeat that?"

One doesn't want to be too much of a cultural chauvinist, but this seemed completely wrong to me. For starters, Santa didn't anything. He's not retired and, more important, he has nothing to do with Turkey. Its too dangerous there and the people wouldn't appreciate him. When asked how he got from Turkey to the North Pole, Oscar told me with complete conviction that Saint Nicholas currently resides in Spain, which again is simply not true. Though he could probably live wherever he wanted, Santa chose the North Pole specifically because it is harsh and isolated. No one can spy on him, and he doesn't have to worry about people coming to the door. Anyone can come to the door in Spain, and in that outfit hed most certainly be recognized. On top of that, aside from a few pleasantries, Santa doesnt speak Spanish. "Hello. How are you? Can I get you some candy?" Fine. He knows enough to get by, but he's not fluent and he certainly doesnt eat tapas.

While our Santa flies on a sled, the Dutch version arrives by boat and then transfers to a white horse. The event is televised, and great crowds gather at the waterfront to greet him. I'm not sure if there's a set date, but he generally docks in late November and spends a few weeks hanging out asking people what they want.

"Is it just him alone?" I asked. "Or does he come with some backup?"

Oscar's English was close to perfect, but he seemed thrown by a term normally reserved for police reinforcement.

"Helpers," I said. "Does he have any elves?"

Maybe I'm overly sensitive, but I couldnt help but feel personally insulted when Oscar denounced the very idea as grotesque and unrealistic. "Elves," he said. "They are just so silly."

The words were redefined when I learned that Saint Nicolas travels with what was consistently described as six to eight black men. I asked several Dutch people to narrow it down, but none of them could give me an exact number. It was always six to eight, which seems strange, seeing as theyve had hundreds of years to get an accurate head count.

The six to eight black men were characterized as personal slaves until the mid 1950s, when the political climate changed and it was decided that instead of being slaves they were just good friends. I think that history has proved that something usually comes slavery and friendship, a period of time marked not by cookies and quiet hours beside the fire but by bloodshed and mutual hostility. They have such violence in the Netherlands, but rather than duking it out amongst themselves, Santa and his former slaves decided to take it out on the public. In the early years if a child was naughty, Saint Nicholas and the six to eight black men would beat him with what Oscar described as the small branch of a tree.

"A switch?"

"Yes," he said, "Thats it. Theyd kick him and beat him with a switch. Then if the youngster was really bad, theyd put him in a sack and take him back to Spain."

"Saint Nicholas would do what?"

"Well, not anymore," Oscar said. "Now he just to kick you."

He considered this to be progressive, but in a way I think it's almost more perverse that the original punishment. "I'm going to hurt you but not really." How many times have we fallen for that line? The fake slap invariably makes contact, adding the elements of shock and betrayal to what had previously been plain old-fashioned fear. What kind of a Santa spends his time pretending to kick people before stuffing them into a canvas sack? Then, of course, youve got the six to eight former slaves who could potentially go off at any moment. This, I think, is the greatest difference between us and the Dutch. While a certain segment of our population might be perfectly happy with the arrangement, if you told the average white American that six to eight nameless black men would be sneaking into his house in the middle of the night, he would barricade the doors and arm himself with whatever he could get his hands on.

"What did you say?"

In the years before central heating, Dutch children would leave their shoes by the fireplace, the promise being that unless they planned to beat you, kick you, or stuff you into a sack, Saint Nicholas and the six to eight black men would fill your clogs with presents. Aside from the threats of violence and kidnapping, it's not much different than hanging your stockings from the mantel. Now that so few people actually have a working fireplace, Dutch children are instructed to leave their shoes beside the radiator, furnace, or space heater. Saint Nicholas and the six to eight black men arrive on horses, which jump from the yard onto the roof. At this point I guess they either jump back down and use the door or stay put and vaporize through pipes and electrical cords. Oscar wasn't too clear about the particulars, but really, who can blame him? We have the same problem with our Santa. He's supposed to use the chimney, but if you don't have one, he still manages to get in. It's not best to think about it too hard.

While eight flying reindeer are a hard pill to swallow, our Christmas story remains relatively dull. Santa lives with his wife in a remote polar village and spends one night a year travelling around the world. If youre bad, he leaves you coal. If youre good and live in America, hell give you just about anything you want. We tell our children to be good and send them off to bed, where they lie awake, anticipating their great bounty. A Dutch parent has a decidedly harrier story to relate, telling his children, "Listen, you might want to pack a few of your things together before going to bed. The former bishop of Turkey will be coming tonight along with six to eight black men. They might stuff you into a sack and take you to Spain, or they might just pretend to kick you. We don't know for sure, but we want you to be prepared."

This is the reward for living in the Netherlands. As a child you get to hear this story, and as an adult you get to turn around and repeat it. As an added bonus, the government has thrown in legalized drugs and prostitution - so what's to love about being Dutch?

Oscar finished his story just as we arrived at the station. He was a polite and interesting guy - very good company but when he offered to wait until my train arrived I begged off, claiming I had some calls to make. Sitting alone in the vast, vibrant terminal, surrounded by thousands of polite, seemingly interesting Dutch people, I couldnt help but feel second-rate. Yes, the Netherlands was a small country, but it had six to eight black men and a really good bedtime story. Being a fairly competitive person, I felt jealous, then bitter. I was edging toward hostile when I remembered the blind hunter tramping off alone into the Michigan forest. He may bag a deer, or he may happily shoot a camper in the stomach. He may find his way back to the car, or he may wander around for a week or two before stumbling through your back door. We dont know for sure, but in pinning that license to his chest, he inspires the sort of narrative that ultimately makes me proud to be an American.

The Maze Runner - James Dashner

2011-11-27T12:56:00.001-08:00

The Maze Runner by James Dashner
My rating: 4 of 5 stars

Reminiscent of Hunger Games, quick paced, great plot. I would have given it 5 stars except it started feeling like a video game during the last 50 pages or so.

Excited to get the next one

View all my reviews

Weekly Recipes - Nathan & Jill

2011-11-27T12:52:00.001-08:00

Day 1: Chipotle Beef Chili with Lime Crema

http://www.epicurious.com/recipes/food/views/Chipotle-Beef-Chili-with-Lime-Crema-102124?mbid=ipapp

Day 2: Acorn Squash Rings with Curry Butter

Main: http://www.epicurious.com/recipes/food/views/Apple-Filled-Acorn-Squash-Rings-with-Curry-Butter-105808?mbid=ipapp

Side: thanksgiving test run, takes some time to simmer but looked good and we just got some baby carrots and a basket of clementines recently.

Spiced glazed Carrots with Sherry citrus
http://www.epicurious.com/recipes/food/views/Spiced-Glazed-Carrots-with-Sherry-Citrus-368283?mbid=ipapp

Day 3: Chicken Breasts with Sun Dried tomato and Garlic Crust

http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Sun-Dried-Tomato-and-Garlic-Crust-103008?mbid=ipapp

Day 4: Curried Lentil Soup

http://www.epicurious.com/recipes/food/views/Curried-Lentil-Soup-362489?mbid=ipapp

Weekly Recipes

2011-11-13T19:26:00.001-08:00

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Sausage and Egg Burrito

Maple-Mustard Chicken Thighs

Cabbage and Carrot Slaw

Herb and Goat Cheese-Stuffed Chicken Breasts with Red Pepper Couscous

Reuben Sandwich

Weekly Recipes - Darla

2011-11-12T14:11:00.001-08:00

Lettuce wraps from PF ChangsA friend at work has a cook book that tries to duplicate recipes from our favorite restaurants. In the book was a recipe for lettuce wraps from PF Changs. I know that Nathan one time gave me a recipe for lettuce wraps but this one also includes the sauce. I always love these. they are a little more flavorful than some of the other dishes there.
Special Sauce:
1/4 cup granulated sugar
2 T soy sauce
1/2 cup water
2 T rice vinegar
2 T ketchup
2 t water
1 T lemon juice
1 to 3 t chili garlic sauce
1/8 t sesame oil
1 T chinese hot mustard powder

STIR FRY SAUCE
2 T soy sauce
1/2 t rice vinegar
2 T dk brown sugar
3 T oil

2/3 cup diced straw mushrooms
2 skinless chicken breasts
3 T chopped green onion
1 cup diced water chestnuts
1 clove garlic

1 cup fried maifun rice sticks
ice lettuce leaves

1. Make special sauce for spooning over your lettuce wraps by dissolving the 1/4 cup sugar in 1/2 cup sater in a small bowl. Add 2 T soy sauce, 2 T rice vinegar, 2 T ketchup, 1 T lemon juice and 1/8 t sesame oil. Mix well and refrigerate this sauce until you're ready to servee the lettuc wraps.combine the 2 t water and chinese hot mustard and set this aside also. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to taste.
2. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl.
3. To prepare the filling for your lettuce wraps, bring the oil to high heat and saute the chicken breasts for 4-5 min on each side until done. Remove chickenfrom pan to cool. Keep oil in pan
4. As chicken cools cdice water chestnuts and mushrooms the the size of small peas.
5. When you can handle the chicken dice up in small pieces no larger than dime. add remaining oil into pan and add chicken, garlic, water chestnuts, mushrooms and the stir fry sauce and saute for a couple minutes then spoon over a bed of fried rice noodles (maifun)

You know how to put together. Add hot mustard and chili sauce to the special sauce to your taste. I think i will also try tofu in this recipe it will be in the same sauce but will take a little different prep.

TONY ROMA"S MAPLE SWEET POTATOES

1 lg sweet potatoe or Yam
3 T finely chopped pecans
1 T butter
3 T maple syrup
1/4 of white onion chopped
1/4 t cinnamon

Bake potato for 40-45 min in 400 oven. This will bake it nearly through while still leaving it firm enough to slice when cool. When potatoe has cooled, peel and slice into 1 in bite size pieces

Melt 1 T butter in large skillet, Add onion and pecans and saute for a couple minutes or until the onion begins to brown. Add cubed sweet potatoe maple syrup, and cinnamon and saute for 3-5 min. stirring often or until the sweet potatoe pieces or hot and tender.

Jane and Michael Stern, of roadfood.com, talked about the definitive Chicken Vesuvio at Harry Caray's in Chicago awhile ago on the show. We were swamped with recipe requests and then America's Test Kitchen delivered this. For my taste, I'd up the garlic to three cloves, but otherwise, this is going to make a lot of friends and family happy.

CHICKEN VESUVIO
Reprinted with permission from Cooking for Two 2010: The Year's Best Recipes Cut Down to Size (America's Test Kitchen, 2010). Copyright © 2010 by the Editors at America's Test Kitchen
Serves 2
For a spicier dish, stir in 1/8 teaspoon red pepper flakes with the garlic in step 3.

1/4 cup unbleached all-purpose flour
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick
Salt and pepper
5 teaspoons olive oil
12 ounces red potatoes (about 3), cut into 1-inch chunks
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried
1 cup low-sodium chicken broth
1/4 cup dry white wine
1/2 cup frozen peas, thawed
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice

1. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge in the flour, shaking off the excess.
2. Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet and cook until lightly browned on both sides, 6 to 8 minutes, flipping the breasts halfway through. Transfer the chicken to a plate.
3. Wipe out the skillet with a wad of paper towels. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic, oregano, rosemary, and 1/8 teaspoon salt and cook until fragrant, about 30 seconds. Add the broth and wine, scraping up any browned bits. Nestle the chicken, along with any accumulated juice, into the potatoes and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 12 to 18 minutes, flipping the chicken halfway through.
4. Transfer the chicken to a serving platter and tent loosely with foil to keep warm. Increase the heat to medium and continue to cook, uncovered, until the potatoes are tender and the sauce is thickened slightly, 5 to 7 minutes longer. Using a slotted spoon, transfer the potatoes to the platter with the chicken. Off the heat, stir in the peas, butter, and lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.
LYNNE'S TIPS
• Sauvignon Blanc is a good white wine to keep on hand for cooking and deglazing pans to make a quick sauce.
• If you don't have a meat pounder you can use a rolling pin or the flat bottom of a small heavy skillet.

ROSEMARY-SCENTED CHICKEN BREASTS WITH CARAMELIZED ORANGE SAUCEServes 4

Good tasting extra-virgin olive oil
4 boneless and skinless chicken breasts (organic if possible)
Salt and freshly ground black pepper
2-inch branch of fresh rosemary
10 to 12 olives (oil cured, Sicilian, or Kalamata)
1 large blood orange, or navel orange, peeled and the flesh cut into small chunks
2 large garlic cloves, thinly sliced
1/4 to 3/4 cup orange juice
1 tablespoon cold unsalted butter

1. Lightly film a 12-inch straight-sided sauté pan with the olive oil. Heat it over high heat until oil shimmers slightly. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides, taking only about 30 seconds per side.
2. Immediately reduce the heat to medium low, add the olives, rosemary, orange pulp, garlic and 1/4 cup of the orange juice. Make sure the liquid is barely bubbling.
3. Cover the pan and cook 3 minutes; turn the chicken, check the sauce for burning (add a few tablespoons of orange juice if needed), and cook another 4 minutes, or until the chicken is firm, but not springy, when pressed. Remove the chicken to a serving platter and keep it warm.
4. Make the sauce by adding another 1/4 to 1/3 cup orange juice to the pan and boiling it down to a syrup while you scrape up any brown bits and glaze from the bottom of the pan. A flat sided wooden spatula is invaluable for this. Swirl the butter into the pan just to blend it in. Scrape the caramelized syrup over the chicken and serve hot.

LYNNE'S TIPS
• There are two keys to moist and succulent chicken breasts: one is slow, gentle cooking to retain much of the natural moisture in the cells of the meat. You want to do a quick sear over high heat for a little browning, then gently cook the breasts over medium-low heat. The other trick is brining. Figure 45 minutes to two hours in the refrigerator in a brine of 1/4 cup kosher salt to 1 quart very cold water (a little sugar, chile and other flavorings could be added to the brine).
• Finishing simple pan sauces by swirling in a tablespoon or two of cold unsalted butter (remove the pan from the heat first) enriches the sauce, smoothes out any roughness and thickens the sauce slightly. Besides, that small amount of butter gives you incomparable flavor.

STEAK AND POTATO SALAD
Reprinted with permission from The America's Test Kitchen Healthy Family Cookbook (America's Test Kitchen, 2010). Copyright © 2010 by the editors at America's Test Kitchen.
Serves 4

Flap meat steak or shell sirloin can be substituted for the boneless top sirloin in this recipe. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, see the guidelines below.

Dressing:
3 tablespoons red wine vinegar
3 tablespoons water
1 medium shallot, minced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Salad:
1 (1 pound) boneless top sirloin steak, about 1-1/4 inches thick (see note above)
Salt and pepper1 tablespoon canola oil
1 pound red potatoes (about 5 medium), scrubbed and cut into 3/4-inch-thick wedges
3 romaine lettuce hearts (about 1 pound), torn into bite-size pieces
1/3 cup thinly sliced red onion

1. For the dressing: Whisk all the ingredients together in a bowl until well combined; set aside.
2. For the salad: Pat the steak dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the steak well on the first side, about 3 minutes. Flip the steak, reduce the heat to medium, and continue to cook until the center of the steak registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 5 to 7 minutes longer.
3. Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes. Cut the steak across the grain into 1/4-inch-thick slices.
4. Meanwhile, toss the potatoes with the remaining 1 teaspoon oil in a large microwave-safe bowl. Cover and microwave on high until the potatoes are tender, 5 to 10 minutes, stirring the potatoes halfway through the cooking time.
5. Return the skillet to medium-high heat until just smoking. Add the potatoes in a single layer and cook until well browned on both sides, about 5 minutes. Season with salt and pepper to taste.
6. Whisk the dressing to recombine. Toss the lettuce and onion with 1/2 cup of the dressing, then divide it among four plates. Arrange the steak and potatoes on top of the salads, drizzle with the remaining dressing, and serve.To Make Ahead: The dressing can be refrigerated in an airtight container for up to 4 days; whisk to recombine and season with additional salt and pepper to taste before using.
Per serving: 380 calories, 16g fat (3g saturated), 50 mg cholesterol, 29g carbohydrates, 440mg sodium

Test Kitchen Tip: We were determined to create a salad with freshly seared steak, crispy potatoes, and well-dressed greens — one that was health-minded and simple. A skillet turned out to be the perfect vessel for the job, turning our meal into an easy skillet salad. While the steak seared, we popped the potatoes in the microwave to give them a head start (to avoid raw insides and burnt outsides). By the time the steak was ready to rest, the potatoes were ready to be added to the skillet to finish cooking, infused with a meaty flavor from the browned bits left behind by the seared steak.

Weekly Recipes - Heather

2011-11-12T13:58:00.001-08:00

Thai Curry Stew with Turkey and Zucchini

Beef and Butternut Chili

Indian-spiced Roasted Squash Soup

Pan Seared Chicken with Tomato-Olive Relish

Mushroom, Corn, Poblano Tacos

Weekly Recipes - Jill & Nathan

2011-11-12T13:39:00.001-08:00

Roasted beets and Carrots with Goat Cheese Salad
Spicy Green Bean and Tofu Stir-Fry with Ground Bison (or beef)
Winter Vegetable Soup
Smoky Spiced T-bone with Chilean Salsa

Weekly Recipes - Darla

2011-10-14T08:54:00.000-07:00

Weekly Recipes - Heather

2011-10-14T08:44:00.000-07:00

Cabernet Short Ribs with Parmesan Polenta

Check out this delicious recipe from MyRecipes! Cabernet Short Ribs with Parmesan Polenta from Cooking Light, http://www.myrecipes.com/recipe/cabernet-short-ribs-parmesan-50400000115810/

Check out this delicious recipe from MyRecipes! Beer-Braised Brisket from Cooking Light,http://www.myrecipes.com/recipe/beer-braised-brisket-50400000115809/

Check out this delicious recipe from MyRecipes! Chicken with Dates, Olives, and Cinnamon from Cooking Light, http://www.myrecipes.com/recipe/chicken-dates-olives-cinnamon-50400000115808/

Check out this delicious recipe from MyRecipes! Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing from Cooking Light,http://www.myrecipes.com/recipe/roasted-sweet-potato-salad-50400000115807/

Check out this delicious recipe from MyRecipes! Mashed Chickpea Pitas from Cooking Light, http://www.myrecipes.com/recipe/mashed-chickpea-pitas-50400000115795/

Check out this delicious recipe from MyRecipes! Apple, Goat Cheese, and Pecan Pizza from Cooking Light, http://www.myrecipes.com/recipe/apple-goat-cheese-pecan-pizza-50400000115789/

Check out this delicious recipe from MyRecipes! Salmon with Red Pepper Pesto from Cooking Light, http://www.myrecipes.com/recipe/salmon-red-pepper-pesto-50400000115788/

Fall Foliage Tour

2011-10-14T08:41:00.000-07:00

View Fall Foliage Extravaganza in a larger map

Weekly Recipes #63

2011-09-11T08:34:00.000-07:00

Peach and Gorgonzola Chicken Pizza

Ingredients
• 1 (10-ounce) prebaked thin pizza crust (such as Boboli)
• Cooking spray
• 1 teaspoon extra-virgin olive oil
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1 cup shredded cooked chicken breast
• 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
• 1 medium unpeeled peach, thinly sliced
• 1/3 cup balsamic vinegar

Preparation
1. Preheat oven to 400°.
2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.

Bourbon Chicken

Ingredients
• 2 lbs chicken breast, cut into bite-size pieces
• 1 -2 Tbsp olive oil
• 1 garlic cloves, crushed
• 1/4 teaspoon ginger
• 3/4 tsp crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 Tbsp ketchup
• 1 Tbsp cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Brown Sugar Grilled Salmon

Ingredients
• 1 1/2 lbs salmon fillets
• lemon pepper
• salt
• garlic powder
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions
1. Sprinkle fillets with salt, lemon pepper and garlic powder to taste.
2. Combine soy sauce, brown sugar, water and oil.
3. Marinate fish in soy mixture for 2 hours or more.
4. remove from marinade.
5. Grill for 7 minutes per side.

Mojo Beef Kabobs

MOJO Sauce
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 Tbsp olive oil
• 3 Tbsp fresh oregano, finely chopped
• 2 Tbsp fresh parsley, finely chopped
• 1 tspn ground cumin
• 1 garlic clove, minced
• 1/4 tspn salt

STEAK
• 1 lb boneless beef top sirloin steak, cut into bite size pieces
• 1 teaspoon ground pepper
• 1 large lime, cut into wedges
• 1 small onion, cut into wedges
• 1 (10 ounce) container cherry tomatoes

Directions:
1. Whisk together sauce ingredients in a small bowl.
2. Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
3. Cover the remaining sauce; refrigerate both at least 24 hours.
4. Heat broiler or grill.
5. Remove beef from marinade; discard marinade.
6. Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
7. Thread tomatoes evely onto separate skewers.
8. Let reserved marinade come into room temperature.
9. Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
10. Tomatoes are slightly softened after 4 minutes of grilling.
11. Serve drizzled with the reserved sauce.

Weekly Recipes #62 - Jill

2011-08-25T18:18:00.000-07:00

Let's try some different stuff. Love the tried and true, but I wanted some unusual recipes for this week. Here ya go:

Fancy breakfast on the grill :) (and we've had such incredible peaches this year!)
STUFFED BRIOCHE FRENCH TOAST
http://www.delish.com/recipefinder/stuffed-brioche-french-toast-recipe-del0711

Well this looks fun. Everyone loves lasagna, but this is a fun new look... Could do veggie-meat or vegetables instead of hamburger meat on this I bet.
LASAGNA ROLL-UPS
http://www.grouprecipes.com/2282/lasagna-roll-ups.html

Green soup!! So healthy, but looks oh so tasty. We will use our dehydrated mushrooms from Costco, but I'm sure you could substitute for any other topping.
BROCCOLI SOUP WITH JAPANESE WILD MUSHROOMS
http://www.nibbledish.com/people/yongfook/recipes/broccoli-soup-with-japanese-wild-mushrooms

Okay here's a 2-fer recipe
ZUCCHINI FRITTERS
http://www.nibbledish.com/people/oiseauxbleu/recipes/zucchini-fritters
AND
LEMON CHICKEN BREASTS
http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html

And one bonus item...looks like a little work, but also looks pretty tasty.
HONEY-LIME FRUIT SALAD
http://familyfun.go.com/recipes/honey-lime-fruit-salad-683868/

Love Wins - Rob Bell

2011-08-25T18:15:00.000-07:00

Love Wins: A Book About Heaven, Hell, and the Fate of Every Person Who Ever Lived by Rob Bell

My rating: 5 of 5 stars

Fantastic book! Everything he wrote made sense and made me think. Very different point of view from my upbringing, but inspirational.

View all my reviews

Anne of Green Gables - Mary Maud Montgomery

2011-08-25T18:12:00.000-07:00

Anne of Green Gables by L.M. Montgomery

My rating: 4 of 5 stars

Funny audiobook from audiobooks app. Love the story and writing but what stood out was the reader, or should I say readers. There were at least 7 during the 38 chapters. Started with a young female who read really fast with no inflection. Moved on to British, Caribbean, southern black women and an Irish man. The icing on the cake was the incredibly French woman who wrapped up the book. Had to listen very hard. Amusing.....

View all my reviews

Storm Front - Jim Butcher (audio)

2011-08-12T19:13:00.001-07:00

Storm Front by Jim Butcher

My rating: 3 of 5 stars

Harry Potter meets Twilight meets mystery novel for adults. The series follows Harry Dresden, wizard consultant for the local police force. Obviously, supernatural crimes occur. Worth reading but not great literature.

View all my reviews

Weekly Recipes #61 - Heather

2011-08-07T14:27:00.000-07:00

Sautéed Chicken With Peanut Dipping Sauce

http://www.realsimple.com/food-recipes/browse-all-recipes/sauteed-chicken-peanut-dipping-sauce-10000001699308/index.html

Steak With Arugula and Orange Salad

http://www.realsimple.com/food-recipes/browse-all-recipes/steak-arugula-orange-hearts-palm-salad-00000000027195/index.html

Lentil Fritter Pitas With Red Cabbage Slaw

http://www.realsimple.com/food-recipes/browse-all-recipes/lentil-fritter-pitas-cabbage-slaw-00100000061905/

Burgers With Feta-Yogurt Sauce, Tomato, and Mint

http://www.realsimple.com/food-recipes/browse-all-recipes/burgers-feta-yogurt-sauce-00000000058531/

Chicken Enchiladas With Green Salsa

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-enchiladas-green-salsa-10000001817849/index.html

Dies the Fire - S.M. Stirling

2011-07-28T21:31:00.000-07:00

Dies the Fire by S.M. Stirling

My rating: 4 of 5 stars

Really enjoyed this book set in the Willamette Valley after an event of unknown origin causes the failure of electricity and explosives.

I've played this scenario out in my mind imagining who I would want to be part of my post 'change' world.

Fun and interesting reading.

View all my reviews

A Cup of Friendship - Deborah Rodriguez

2011-07-28T21:28:00.000-07:00

A Cup of Friendship by Deborah Rodriguez

My rating: 3 of 5 stars

Shallow story about an American cafe owner in Kabul.

View all my reviews

Faux Pho

2011-07-13T18:55:00.002-07:00

Collaboration recipe with Joel, turned out terrific. Will definitely make it again.

Heat:

8 c. Chicken Broth (make your own or canned)

Saute until very, very soft in olive oil

1/2 - 3/4 c. diced Celery

1/2 -3/4 c. diced Carrot

1/2 c. diced onion

1 clove garlic pressed

2 c. Shredded Chicken

Salt

Add sauteed vegetables and a handful of Spinach to Chicken Broth and simmer for 15 minutes.

Add:

Splash each of Fish Sauce, Soy Sauce & Rice Vinegar

Add:

Rice noodles and cook about 5 minutes

Stir together in bowl:

Juice of 1 lemon

2 Eggs

Slowly add about 2-3 cups of hot broth to egg mixture, then slowly add egg, lemon, broth mixture back into soup pot.

Lightly stir up 1-2 Eggs and add slowly into hot soup.

Toppings:

Thinly sliced Jalapeno

Chopped Basil Leaves

Chopped Chives or Green Onions

Srirachi

Hoisin Sauce

Serve:

Put shredded chicken in soup bowl and ladle soup over it. Top with your favorite Pho toppings and sauces.

Weekly Recipes #60

2011-07-11T19:58:00.000-07:00

Sweet & Sour Chicken Skewers

http://www.womenshealthmag.com/nutrition/sweet-and-sour-chicken-recipe

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

http://www.myrecipes.com/recipe/fingerling-potato-leek-hash-50400000111137/

Stir-fried Rice Noodles with beef and Spinach

http://www.myrecipes.com/recipe/stir-fried-rice-noodles-50400000111136/

Burger of the Week:

Burgers with Blue Cheese and Sherry Vidalia Onions

http://www.myrecipes.com/recipe/burgers-with-blue-cheese-mayo-50400000113006/

Grilled Corn on the cob with Jalapeno Butter

http://www.myrecipes.com/recipe/grilled-corn-on-cob-50400000113017/

Summer rerun:

Watermelon Tomato Soup

http://leannebrown.blogspot.com/2009/10/weekly-menu-1.html

Weekly Recipes #59 - Nathan

2011-07-02T12:23:00.000-07:00

Day1: (prepare day 2 recipe to marinate for next day)

Tofu Lime Ceviche

(Jill and I couldn't resist we love this oldie but goody)

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1764

Day 2:

Sriracha-Grilled Tofu

http://www.bonappetit.com/recipes/2011/06/sriracha-grilled-tofu

Serve with rice and sautéd bock choy (use some sesame seed oil for flavor and a few red pepper flakes for a little heat)

Day 3:

Red Curry-Glazed Salmon

http://www.realsimple.com/food-recipes/browse-all-recipes/red-curry-glazed-salmon-00000000060031/index.html

Serve with:

Bok Choy and Pineapple Slaw

http://www.realsimple.com/food-recipes/browse-all-recipes/bok-choy-pineapple-slaw-00000000060034/index.html

Day 4:

Grilled Hoisin Chicken With Scallions

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-hoisin-chicken-scallions-00000000060097/index.html

Serve with:

Grilled Sesame Sweet Potatoes

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-sesame-sweet-potatoes-00000000060104/index.html

The Weed that Strings the Hangman's Bag - Alan Bradley

2011-06-10T04:47:00.000-07:00

The Weed That Strings the Hangman's Bag by Alan Bradley

My rating: 4 of 5 stars

Another cute mystery set in small town England. The 11 year old detective, Flavia De Luce, solves another crime.

View all my reviews

Mississippi Jack: Being an Account of the Further Waterborne Adventures of Jacky Faber, Midshipman, Fine Lady, and Lily of the West - L. A. Meyer

2011-06-10T04:37:00.000-07:00

Mississippi Jack: Being an Account of the Further Waterborne Adventures of Jacky Faber, Midshipman, Fine Lady, and Lily of the West by L.A. Meyer

My rating: 4 of 5 stars

I really enjoy this series of audio books. The reader does a great job, not just reading, but really acting out the story. Fun pirate romp.

View all my reviews

Weekly Recipes #57

2011-06-05T15:06:00.000-07:00

Day 1

Smoky Spiced T-bone with Chilean Salsa

http://www.foodandwine.com/slideshows/weekly-meal-planner-may28-june3-2011/7

Four 1-inch-thick T-bone steaks

4 teaspoons pure chipotle powder

Salt and freshly ground pepper

1 garlic clove, minced

1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices

1 small green bell pepper, cut into 1/4-inch dice

1 small sweet onion, finely diced

1 large jalapeño, seeded and very finely chopped

1/4 cup coarsely chopped cilantro leaves

Extra-virgin olive oil, for brushing

Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.

In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.

Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.

Grilled Corn with Lime Chive Butter

4 tablespoons unsalted butter, softened

2 tablespoons snipped chives

1/2 teaspoon finely grated lime zest

Kosher salt

6 ears fresh corn, husked

Light a grill. In a small bowl, combine the butter with the chives, lime zest and a pinch of salt. Grill the corn over moderately high heat, turning, until browned, 7 to 8 minutes. Spread with the lime-chive butter and serve right away.

Mustard & Mayonnaise Glazed Asparagus

1/4 cup mayonnaise

1/4 cup grainy mustard

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 garlic clove, crushed

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 pound thick asparagus, trimmed

Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.

Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature

Day 2

Red Curry Chicken Kebabs with Minty Yogurt Sauce

with your choice of vegie and rice

http://www.foodandwine.com/recipes/red-curry-chicken-kebabs-with-minty-yogurt-sauce

2 1/2 tablespoons Thai red curry paste

1/2 cup vegetable oil

Kosher salt

2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes

3/4 cup plain low-fat yogurt

1/4 cup low-fat mayonnaise

1 tablespoon honey

1 tablespoon fresh lime juice

1 tablespoon finely chopped mint

In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.

Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.

Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Day 3

Grilled Salmon with Dill Pickle Butter

http://www.foodandwine.com/recipes/grilled-salmon-with-dill-pickle-butter

4 tablespoons unsalted butter, softened

1/4 cup finely diced dill pickles

1 teaspoon minced tarragon

1/2 teaspoon Dijon mustard

Salt and freshly ground pepper

Four 6-ounce salmon fillets, with skin

Extra-virgin olive oil, for rubbing

Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.

Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.

Serve with:

Grilled Vegetable Panzanella

Grilled zuchinni,eggplant, red onion, and bread with fresh tomatoe and a dressing of olive oil, garlic, dijon, champagne vinegar, capers, salt and pepper

Day 4

The Best Summer Burger redux

http://www.menshealth.com/fitness/power-burger-recipe

1 egg

1 lb lean ground beef

1 c oats

1 c diced onion

1 c chopped spinach

2 Tbsp reduced-fat shredded Mexican-blend cheese

4 whole-grain buns

Salt and pepper to taste

HOW TO MAKE IT

In a large bowl, whisk the egg. Add everything else and mix -- your hands are the best tool -- until well blended. Form the meat into four patties. Place the burgers on a grill pan or nonstick skillet that's heated over medium high. Cook for 6 minutes per side or to the desired level of doneness.

Serve with:

Nuclear Orange Spud Missiles

http://www.menshealth.com/cda/recipe.do?

channel=nutrition&category=food.for.fitness&conitem=5386cc50e461c010VgnVCM10000013281eac____

NTS

2 medium sweet potatoes, uniform in size

2 Tbsp finely chopped pecans

2 Tbsp raisins

2 tsp whipped butter

PREPARATION

Pierce the sweet potatoes with a fork. Microwave on high for 6 to 8 minutes, turning once. Cut them open and top each with half of the chopped pecans, raisins, and butter.

Weekly Recipes #56 - Darla

2011-06-05T15:04:00.000-07:00

Here is an Indian recipe that looks good and Grandma loves Indian food.

http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx

This next one uses Fri chic but looked like it would taste pretty good doctored up.

http://allrecipes.com/Recipe/Vegetarian-Faux-Chicken-Patties/Detail.aspx

This looks really tasty. one review said it was good with white mushrooms too if you can't fine Shiitake. However Shiitake are soooo good

http://www.myrecipes.com/recipe/caramelized-onion-shiitake-soup-with-gruyreblue-cheese-toasts-10000001842340/

I know you said no Salads Nathan but this looks so good and it could be the whole meal served with kalamata bread

http://www.myrecipes.com/recipe/mediterranean-orzo-salad-with-feta-vinaigrette-10000001065540/

The River House - Sarahlee Lawrence

2011-05-20T16:03:00.000-07:00

River House by Sarahlee Lawrence

My rating: 4 of 5 stars

Enjoyed this book very much. True story written by a young woman who was raised on a ranch in Terrebonne, OR and as a high school and college student traveled and guided white water rafting all over the world.

The book opens with a griping sequence on a river in Peru that causes her to change direction, move home and build a log cabin (by hand) on the family ranch.

Her father was gave me pause and I don't know what to think.... Recommend.

View all my reviews

West of Here - Jonathan Evison

2011-05-20T16:01:00.002-07:00

West of Here by Jonathan Evison

My rating: 3 of 5 stars

I really wanted to like this book that was recommended by the owner of the Sunriver Book Store. Unfortunately, there wasn't a single character in the huge cast that I cared about.

Alternately set in 1890s and 2006 on the Olympic Peninsula, the book told the story of the settlers and explorers and a handful of current (loser) residents.

Too long, not that great.

View all my reviews

In the Belly of the Bloodhound - L. A. Meyer (Audiobook)

2011-05-08T06:48:00.000-07:00

In the Belly of the Bloodhound: Being an Account of a Particularly Peculiar Adventure in the Life of Jacky Faber by L.A. Meyer

My rating: 4 of 5 stars

As usual, the author delivers a rousing tale of adventure at sea with Jackie Faber. These books are enjoyable because, even though they are written for young adults, they are a little bit naughty.

View all my reviews

Weekly Recipes #55 - Heather

2011-05-08T05:44:00.000-07:00

Udon Noodle Salad with Broccolini and Spicy Tofu

Ingredients
8 ounces water-packed extra-firm tofu
5 tablespoons peanut oil, divided
2 tablespoons lower-sodium tamari or soy sauce
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), divided
Cooking spray
6 ounces uncooked dried udon noodles (thick Japanese wheat noodles)
6 cups water
1 1/2 teaspoons kosher salt
8 ounces Broccolini
3 tablespoons rice wine vinegar
1 tablespoon grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 cup thinly sliced radishes (about 3 medium)
2 tablespoons chopped dry-roasted cashews, toasted
Preparation
1. Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally. Remove tofu from paper towels, and cut into 3/4-inch cubes.
2. Preheat oven to 350°.
3. Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a whisk. Add tofu cubes to tamari mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly golden.
4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
5. Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccolini to pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain well. Chop Broccolini.
6. Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved tamari mixture in bowl; stir mixture well with a whisk. Add baked tofu, udon noodles, Broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat. Sprinkle salad with cashews.

Sesame-Miso Cucumber Salad

Ingredients

1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber

Preparation

1. Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

SAUTÉED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; sauté 4 minutes. Toss cucumber with juice mixture.

Yield: 6 servings.

CALORIES 38; FAT 2.4g (sat 0.3g); SODIUM 186mg

GREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups. Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt. Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips. Yield: 4 servings. CALORIES 40; FAT 1.9g (sat 0.3g); SODIUM 86mg

SPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt. Combine seeds and remaining ingredients in a large bowl. Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture. Yield: 6 servings. CALORIES 207; FAT 5.2g (sat 1.1g); SODIUM 294mg

Parmesan Polenta and Spicy Sausage Sauce

Ingredients

1 tablespoon olive oil
3 ounces (2 links) sun-dried tomato chicken sausage (such as Al Fresco), sliced
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1/2 cup chopped fresh basil, divided
2 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 cup quick-cooking polenta
1/2 cup grated Parmesan cheese, divided

Preparation

1. Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

2. Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.

Flank Steak with Spicy Lemon Sauce

Ingredients
1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/4 cup reduced-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Preparation
1. Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk. Stir in chives and parsley. Serve sour cream mixture with steak.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas

Preparation

1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Weekly Recipes #54 - Jill

2011-05-03T18:33:00.000-07:00

Mexican Lasagna

10 6” corn tortillas

2 cups canned low-sodium black beans, rinsed

4 cups tomato sauce

1 ½ cups shredded Monterey Jack Cheese

1 bag (10 oz) baby spinach leaves

2 cups diced grilled chicken

2 T chopped cilantro

Preheat oven to 400F. Lightly spray a baking dish with cooking spray. Place two to three corn torillas on the bottom, trimming as necessary for a good fit. Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas. Add chicken and 1 cup tomato sauce. Top with two more corn tortillas. Add 1 cup tomato sauce, ½ cup cheese, and cilantro. Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
Let stand for 5 minutes before cutting.

Summer Rolls

http://www.epicurious.com/recipes/food/views/Summer-Rolls-242327?mbid=ipapp

1 oz cellophane noodles
1 lb extra lean ground turkey breast
2 large egg whites, lightly beaten
1 cup chopped scallions
1/2 cup chopped shiitake mushroom caps
1 tsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1/4 tsp black pepper
2 tsp canola oil
1/2 each red and green bell pepper, cored, seeded and cut into thin strips

9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)
1 cup drained canned mung bean sprouts

Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

http://www.epicurious.com/recipes/food/views/Grilled-Grass-Fed-Rib-Eye-Steaks-with-Balsamic-Caper-Vinaigrette-352592?mbid=ipapp

1/2 cup balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus more for steaks and grill
1/4 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves
4 3/4-inch-thick grass-fed rib-eye steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika*
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly ground black pepper

Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.

Fresh Corn Soup Topped with Roasted Corn Guacamole
Roasted Corn Guacamole

http://www.epicurious.com/recipes/food/views/Fresh-Corn-Soup-Topped-with-Roasted-Corn-Guacamole-352975?mbid=ipapp

Guacamole
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup
Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1 jalapeño, stemmed and chopped
Salt and black pepper
1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Roast the Corn for the Guacamole Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup Put the kernels (fresh or frozen and defrosted) in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

The Sea of Monsters - Rick Riordan (audiobook)

2011-04-26T11:13:00.000-07:00

The Sea of Monsters by Rick Riordan

My rating: 3 of 5 stars

Listened to this audiobook. It was ok, but probably won't continue with the series. As much as I enjoy young adult fiction, this is a little bit too juvenile for me.

View all my reviews

The Book of a Thousand Days - Shannon Hale

2011-04-26T11:04:00.000-07:00

Book of a Thousand Days by Shannon Hale

My rating: 4 of 5 stars

Such a cute book by the author of The Goose Girl. Princess banished to a tower for 7 years with her maid. The maid narrates the story through her diary entries. If you like Goose Girl, you'll like this one.

View all my reviews

Nemesis - Philip Roth

2011-04-18T20:11:00.000-07:00

Nemesis by Philip Roth

My rating: 3 of 5 stars

Set during the polio outbreak of 1944 in New Jersey. Great idea. Bad execution. As much as I like Philip Roth, this left me annoyed. Bucky Cantor way to self absorbed. Made me tired.

View all my reviews

Unbroken - Laura Hillenbrand (bookgroup)

2011-04-15T17:39:00.001-07:00

Unbroken: A World War II Story of Survival, Resilience, and Redemption by Laura Hillenbrand

My rating: 4 of 5 stars

Several great elements in this book...WWII (Pacific), Olympic Athlete, Survival at sea.

Really enjoyed reading and learning more about the Pacific theater during WWII. Sad how many young men were lost during the war,and it's no wonder they came home and suffered from nightmares.

Highly recommend.

View all my reviews

Weekly Recipes #53

2011-04-05T19:08:00.000-07:00

Thai Curry Vegetable & Tofu Soup

Delicious but way to spicy. Recommend only using 1 tsp. of red curry paste

Fontal Polenta with Mushroom Saute

Great recipe. Used Shiitake, a little Oyster mushrooms and criminis. Substituted smoked gouda for part of the fontina.

Chicken and Black Bean-Stuffed Burritos

Serve with Citrus and Radish Salad:Combine 2 tablespoons orange juice, 2 tablespoons olive oil, and 1/8 teaspoon ground red pepper. Toss with 4 cups prechopped romaine lettuce, 1/2 cup thinly sliced radishes, 2 tablespoons cilantro leaves, and 1 sliced peeled avocado. Yield: 4 servings. CALORIES154; FAT 14.3g (sat 2g); SODIUM 13mg

Cheese Meatloaf Minis

Serve with Salad with Balsamic Vinaigrette: Combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon minced shallots, and 1/2 teaspoon Dijon in a large bowl. Stir in 1/4 teaspoon sugar and 1/8 teaspoon salt. Add 1 (5-ounce) packaged herb salad, 1 cup carrot ribbons, and 1/2 cup thinly sliced red onion; toss. Yield: 6 servings. CALORIES 63; FAT 4.6g (sat 0.6g); SODIUM 94mg

Weekend recipe:

Guinness Lamb Stew

Oh so delicious. Used locally grown beef instead of lamb.

The Sound of a Wild Snail Eating - Elisabeth Bailey

2011-04-05T19:05:00.000-07:00

The Sound of a Wild Snail Eating by Elisabeth Tova Bailey

My rating: 4 of 5 stars

I loved this sweet book. The author suffered a serious illness that left her bedridden. Her caregiver brought a snail into her room and placed it on a potted plant. She followed that snail through her days and nights. Interesting how one's perspective changes with a disability.

View all my reviews

The Lightning Thief - Rick Riordan (audiobook)

2011-03-27T17:46:00.001-07:00

The Lightning Thief by Rick Riordan

My rating: 3 of 5 stars

Young adult story about a teenage Demigod, Percy Jackson. The Greek Gods take a prominent position in this story. Entertaining enough to listen to the second one. (Listened to it on audio)

View all my reviews

Major Pettigrew's Last Stand - Helen Simonson

2011-03-27T17:42:00.000-07:00

Major Pettigrew's Last Stand by Helen Simonson

My rating: 5 of 5 stars

Loved, loved, loved. Recommended by the owner of Sunriver Book Store because I mentioned how much I enjoyed Guernsey Literary and Potato Peel Pie Society.

Set in Sussex in the English countryside, it is the story of Major Pettigrew, a widower who has recently experienced the loss of his brother. He strikes up an acquaintance with the local Afghani shopkeeper, a widow who is 10 years his junior.

The author's turn of phrase is priceless. Must read!

View all my reviews

Summer Surprise Dessert Recipe - Dessert.Food.com - 35748

2011-03-20T13:52:00.000-07:00

Summer Surprise Dessert Recipe - Dessert.Food.com - 35748

The Sweetness at the Bottom of the Pie - Alan Bradley

2011-03-20T07:20:00.000-07:00

The Sweetness at the Bottom of the Pie by Alan Bradley

My rating: 4 of 5 stars

Very fun mystery set in a small English town in the 1950's. Protagonist is a bright 11 year old girl with two older sisters. Hope to read more in this set.

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River Secrets - Shannon Hale

2011-03-20T07:15:00.001-07:00

River Secrets by Shannon Hale

My rating: 3 of 5 stars

3rd book in the series that began with the terrific story, Goose Girl. Entertaining but does not match up to the first book.

View all my reviews

Weekly Recipes #52 - Heather

2011-03-14T17:37:00.000-07:00

Salt and Vinegar Potato Bites

6 med red or yellow potatoes, cut into 1 inch cubes (3 cups)
2Tbs vegetable oil
1cup malt vinegar
3 Tbs sugar

1...soak potatoes in large bowl of cold water for 30 minutes. Drain, and pat dry.
2...preheat oven to 425F. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. season with salt and pepper.
3...meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15-20 minutes, or until liquids reduced by half, stirring occasionally. Serve malt sauce on the side for dipping, or drizzle over potatoes.

** thought this would go well with the sliders recipe that someone posted a while back.

Broccoli-Edamame Soup with Jumbo Goat Cheese Croutons

2 Tbs olive oil
1 large onion, chopped (2cups)
1/4 tsp ground nutmeg
6 cups low sodium vegetable broth
3 cups frozen shelled edamame
1 lb broccoli, trimmed, stems and florets chopped
2 cloves garlic, minced (2tsp)
8 1/2-inch thick slices from skinny whole-grain baquette
4 oz aged goat cheese, shaved

1...Heat oil in large pot over medium heat. Add onion and nutmeg, and season with salt and pepper, if desired. sauté 10 minutes. Stir in 1/2 cup broth, scraping bottom of pot to lift off any brown bits. Add remaining 51/2 cups broth, edamame, broccoli, and garlic. Bring mixture to a boil, reduce heat to medium-low and simmer, partially covered, 20 minutes.
2...Meanwhile, preheat oven to 350 F. Arrange baguette slices on baking sheet, and bake 6 minutes, or until crunchy on both sides. Remove from oven, and arrange cheese over toasts. Return to oven, and bake 6 minutes more, or until cheese has softened.
3...Working in batches, transfer soup to blender, and blend until creamy and smooth. Return soup to pot, and warm over low heat. Ladle soup into 8 soup bowls; float 1 cheese crouton in center of each bowl.

Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds

1 1/2 cups frozen shelled edamame
2 cups thinly sliced red cabbage
1 orange bell pepper, cores, seeded, and thinly sliced
1 cup finely diced pineapple
1/4 cup golden raisins
16 smoked almonds, coarsely chopped
1/4 cup chopped fresh mint
2 Tbs fresh lime juice
2 Tbs honey
1/4 tsp chile-garlic sauce

Bring small pot of water to boil. Add edamame and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chili-garlic sauce. Toss well, and season with salt and pepper if desired.

Spiced Chicken with Couscous Salad

http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-chicken-couscous-salad-recipe-00000000034246/index.html

Beef and Goat Cheese Sandwiches (since we bought goat cheese)

http://www.williams-sonoma.com/recipe/beef-and-goat-cheese-sandwiches.html

Weekly Recipes #51 - Nathan

2011-03-14T17:36:00.000-07:00

Day 1: Whole Grain Spaghetti with garlicky kale and tomatoes

http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html

Day 2: Asian Rice and Vegetable Bowl with Eggs and Chili Sauce

http://www.realsimple.com/food-recipes/browse-all-recipes/asian-rice-and-vegetable-bowl-with-eggs-and-chili-sauce-00000000051136/index.html

Day 3: Chicken Adobo with Bok Choy

Hands on time: 10 min. Total Time: 4-8 hours Serves:4

2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low sodium soy sauce
1 Tb. brown sugar
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 lbs.)
2 tsp. paprika
1 cup long grain white rice
1 large head bok choy cut into 1 in. strips
2 scallions, thinly sliced

In a 5-6 quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 tsp. pepper. Place the chicken on top of and sprinkle with the paprika.
Cook, covered, until the chicken and onions are tender, on low for 7-8 hours or on high for 4-5 hours.
Twenty minutes before serving, cook the rice according to the package directions.
Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3-5 minutes. Serve with the rice and sprinkle with the scallions.

Day 4: Larb Chicken Salad (Could of course be done with ground beef as well.)

http://www.epicurious.com/recipes/food/views/Larb-Chicken-Salad-5680

Comedy in a Minor Key - Hans Keilson (bookgroup)

2011-02-18T09:42:00.001-08:00

Comedy in a Minor Key by Hans Keilson

My rating: 3 of 5 stars

Novella about a couple who harbor a Jew during WWII. I just can't love short stories or novellas; just not enough time to develop the characters. I couldn't relate to any of them.

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A Guide to Quality, Taste and Style - Tim Gunn

2011-02-12T08:27:00.001-08:00

Tim Gunn: A Guide to Quality, Taste and Style by Tim Gunn

My rating: 4 of 5 stars

Absolutely love his practical advise. Be nice, stay clean and well groomed, take the high road...and the stories about the fashion industry are fun too.

View all my reviews

You Had Me at Woof - Julie Klam

2011-02-10T04:59:00.000-08:00

You Had Me at Woof: How Dogs Taught Me the Secrets of Happiness by Julie Klam

My rating: 4 of 5 stars

I loved this book written by a Boston Terrier (Terrorist) lover. She talks about her own dogs and those she fostered for the NY Boston Terrier Rescue. Glad to see that my little girls weren't the only crazy doggies, fighting and barking. Gotta love those little flat faces.

View all my reviews

Princess Academy - Shannon Hale

2011-02-10T04:55:00.000-08:00

Princess Academy by Shannon Hale

My rating: 4 of 5 stars

Another young adult fairy tale by Shannon Hale. Sweet story of a young girl from a small mountain mining town who is forced to attend a school for all the village girls to prepare to meet and possibly marry the prince.

View all my reviews

Enna Burning - Shannon Hale

2011-02-10T04:54:00.001-08:00

Enna Burning by Shannon Hale

My rating: 4 of 5 stars

Second book in the Bayern series by Shannon Hale. Dark story of a girl who learns to use fire to fight a war. The fire begins to get control of her, and not in a good way....

View all my reviews

Weekly Recipes #50 - Darla

2011-02-10T04:33:00.000-08:00

Yourt-Marinated Chicken with Beet Salad

Tamarind lends the marinade a pleasant sweet-sour note. However, you can substitute 2 tablespoons lemon juice if tamarind paste isn't available.

Other Time: 4 hours, 40 minutes minutes

Yield: 6 servings (serving size: 2 chicken thighs and 1/2 cup salad)

3/4 cup plain low-fat yogurt
1 tablespoon garam masala
3 tablespoons finely chopped garlic
2 tablespoons canola oil
1 tablespoon tamarind paste
1 1/4 teaspoons ground red pepper
1 teaspoon ground cumin
1 teaspoon minced peeled fresh ginger
12 skinless, boneless chicken thighs (about 2 1/2 pounds)
1 1/2 cups diced seeded tomato
1 cup thinly sliced peeled beet
3/4 cup thinly sliced peeled daikon radish (about 4 ounces)
1/2 cup vertically sliced red onion
1/2 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt, divided
Cooking spray

1. Combine first 8 ingredients (through ginger) in a large bowl. Add chicken thighs; toss to coat. Cover and chill at least 4 hours.

2. Combine tomato and next 4 ingredients (through cilantro) in a medium bowl. Combine juice, olive oil, and 1/2 teaspoon salt. Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.

3. Heat a grill pan over high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken. Serve with salad.

CALORIES 385 ; FAT 20.9g (sat 5g,mono 9.4g,poly 4.7g); CHOLESTEROL 125mg; CALCIUM 69mg; CARBOHYDRATE 11.2g; SODIUM 550mg; PROTEIN 37.6g; FIBER 2.6g; IRON 2.6mg

Cooking Light, JANUARY 2011

Beef Tagine with Butternut Squash

Yield: 4 servings (serving size: 1 1/2 cups)

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Quick Walnut Pâté Sandwiches with Pears and Arugula

Vegetarian Times

Pears add a sweet, juicy crunch to sandwiches—try them in place of tomatoes or other veggies.

Ingredient List

Makes 8 sandwiches

Walnut Pâté

· 1 cup walnut pieces

· 1 1/2 cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained

· 2 Tbs. lemon juice

· 2 cloves garlic, minced (2 tsp.)

· 2 tsp. olive oil

Sandwiches

· 16 slices whole-grain bread

· 4 large jarred roasted red bell peppers, rinsed, drained, and halved

· 2 large Anjou, Bartlett, or Concorde pears, peeled and sliced

· 2 cups baby arugula

Directions

1. To make Walnut Pâté: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast in oven 7 to 10 minutes, or until browned, shaking pan occasionally.

2. Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and 1/4 cup water. Purée until smooth. Season with salt and pepper, if desired.

3. To make Sandwiches: Spread each of 8 bread slices with 3 Tbs. Walnut Pâté. Top each with red bell pepper half, 2 pear slices, and 1/4 cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté. Place on top of sandwiches.

POTATOES, FRESH CHEESE AND SLOW SCRAMBLED EGGS

Serves 4 to 6 and multiplies easily

Garlic Bread:

· 4 to 6 1/2-inch-thick slices of chewy whole-grain bread

· 1 garlic clove, split

· About 3 tablespoons good-tasting extra-virgin olive oil

Potatoes and Onions:

· Good-tasting extra-virgin olive oil

· 2 medium red skin potatoes, peeled and cut into 1/4-inch dice

· 1 medium red onion, cut into 1/4-inch dice

· Salt and freshly ground black pepper

· 1/2 to 1 teaspoon smoked Spanish paprika (Pimentón de la Vera), hot or mild, or other ground chile to taste

· 1 teaspoon tomato paste

· 2 large garlic cloves, minced

· Water as needed

Eggs and Finishing:

· 8 to 10 large eggs

· 1/4 cup cream or milk

· 4 ounces cream cheese, cut into 1/4-inch dice

· 4 whole scallions, snipped into thin rings

· 4 pale green center leaves from a head of curly endive, or a handful of frisée, or mixed tart greens, torn into bite-sized pieces

1. Using tongs, toast the bread to golden brown over a burner (or grill), or under the boiler. Rub both sides of each slice with the split clove of garlic, and set a slice on each dinner plate. Drizzle the bread slices with a little olive oil and set aside.

2. Generously film the bottom of a 12-inch slant-sided skillet (non stick is an asset here) with the olive oil. Heat over medium-high and add the potatoes with sprinklings of salt and pepper. Cook 2 minutes, then add the onions and continue cooking and turning with a plastic spatula until both are golden and the potatoes are just tender.

3. Blend in the garlic, paprika, tomato paste and about 1/2 cup water. Scrape up any brown glaze from the pan as you cook the mixture a minute, or until the water evaporates. Taste for seasoning.

Stir in the eggs, cream and a little salt and pepper. Adjust the heat so the eggs cook slowly (medium to medium-low). Keep stirring with the spatula, folding the eggs over on each other for 30 seconds and then stir in the cream cheese. Stir and cook until the eggs are done to your taste (a personal choice is soft, but not runny), which is usually no more than 5 minutes. Fold in the scallions and greens and spoon the eggs over the garlic bread. Serve hot.

This sounded so healthy interesting. Let's try it

Weekly Recipes #49

2011-01-29T08:34:00.000-08:00

Spicy Chicken Stir-Fry

Lamb Burger with Smoked Mozzarella (will probably use beef)

Garlicky Shrimp Fajitas

Sauteed Chicken with Warm Spices

Pan-Roasted Swordfish with Pea Puree (will probably use a different fish)

The Elegance of the Hedgehog - Muriel Barbery (audiobook)

2011-01-29T08:30:00.000-08:00

The Elegance of the Hedgehog by Muriel Barbery

My rating: 4 of 5 stars

Really loved this audiobook until.....the worst ending ever. French concierge of a up scale apartment complex who creates an image for herself that makes people believe she is a lowly worker, in fact, she is self educated and interesting. A parallel story of an adolescent tenant who feels like life is worthless in her worthless family.

View all my reviews

Limbo - A. Manette Ansay

2011-01-29T08:27:00.000-08:00

Limbo: A Memoir by A. Manette Ansay

My rating: 2 of 5 stars

Memoir about a woman who developed an illness during her music training which caused her to quit, become wheelchair bound and re-evaluate her life. Not that interesting or well written.

View all my reviews

Ben & Me - Cameron Gunn

2011-01-24T07:04:00.000-08:00

Ben and Me by Cameron Gunn

My rating: 3 of 5 stars

Loved the concept. The author went on a self improvement journey tackling one Ben Franklin virtue each week. Always enjoy reading about good old Ben, but the author's story itself wasn't that interesting.

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The Goose Girl - Shannon Hale (audiobook)

2011-01-21T08:40:00.001-08:00

The Goose Girl by Shannon Hale

My rating: 4 of 5 stars

Very cute, well-written fairy tale. Taken from Brothers Grimm, the author creatively fills in the details. Can't wait to read the sequels.

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The Girl Who Kicked the Hornet's Nest - Stieg Larsson

2011-01-15T19:35:00.000-08:00

The Girl Who Kicked the Hornets Nest by Stieg Larsson

My rating: 4 of 5 stars

Fanastic finish to the Elizabeth Salander stories. Most of the loose ends were nicely wrapped up.

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My Lobotomy - Howard Dully

2011-01-15T19:33:00.001-08:00

My Lobotomy by Howard Dully

My rating: 4 of 5 stars

Very interesting story of a man who was given a lobotomy at age 12 and his journey to discovery why. The voice of the author changes through the book as he moves from childhood, through adolescence and troubled young adulthood, to now as a productive member of society.

Recommended.

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Weekly Recipes #48 - Jill

2011-01-13T12:33:00.001-08:00

So I participated in a little e-mail recipe exchange a few months ago and over the holidays Nathan and I tried a few of them out. Thought we would share 2 of them for recipes for this week and then 2 new recipes that we haven't tried before. Enjoy!

Speedy Spanish Rice - We used enchilada sauce instead of tomato sauce. Tasty! Makes a pretty decent size batch of rice, but it was nice to have it throughout the week to add to burritos, snack on, eat as a side with a different meal, etc.
1 onion, thinly sliced

1 red bell pepper, chopped

1 1/2 c. raw white rice

1/4 c. olive oil

2 c. HOT water

1 tsp. sea salt (fine; optional)

1/4 tsp. pepper

1/2 tsp. chili powder

1 15-oz can tomato sauce

1 can black beans, drained

**Simmer veggies in olive oil. Add remaining ingredients, except the black beans. Simmer about 20-30 minutes or until rice is tender. Add black beans the last few minutes, just to heat through.

Pasta with Tomatoes and Goat Cheese - Creamy goodness with all that delicious goat cheese. You could definitely add chicken to this recipe if you prefer.

1 lb. penne pasta
1 pint cherry tomatoes, halved (more if you like or garden tomatoes)
6 oz. soft goat cheese
3/4 cup chopped kalamata olives
3/4 cup torn basil leaves

Toss tomatoes with salt to taste and let stand while you cook pasta until tender. When done, toss with goat cheese until melted. Then add tomatoes with juice, olives, basil, salt, and pepper.

Indian Butter Chicken w/ Basmati Rice
http://sugarcrafter.net/2011/01/05/indian-butter-chicken-with-basmati-rice/

"The Best Meatloaf I've Ever Made" - this is the title of the recipe :) We haven't ever made it, but sounds pretty tasty!
http://allrecipes.com//Recipe/the-best-meatloaf-ive-ever-made/Detail.aspx

The Free Book - Brian Tome

2011-01-13T12:30:00.000-08:00

Free Book: I am a fanatic about freedom. And I'm fanatical about coming at you hard in this book. I'm tired of seeing people beaten down by the world's ... lives while their God-given passion dies by Brian Tome

My rating: 3 of 5 stars

I really wanted to like this book and I agree with much of what he has to say, but it didn't give me any 'aha' information, just a rehash.

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Cutting for Stone - Abraham Vergese

2011-01-07T20:00:00.000-08:00

Cutting for Stone by Abraham Verghese

My rating: 5 of 5 stars

Great book. Set in a mission hospital in Ethiopia. Loved it.

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Weekly Recipes #47 - Darla

2011-01-05T16:42:00.000-08:00

Zinfandel-Braised Beef Brisket with Onions and Potatoes

Roasted Butternut Squash with Balsamic Vinegar

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.

Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

Cauliflower with Ginger-Cashew Onion Sauce

Canola oil or good-tasting extra-virgin olive oil
3 medium onions, thinly sliced
Salt and freshly ground black pepper
4 large garlic cloves, minced
1-inch piece fresh ginger root, peeled and minced
1 whole jalapeño chile, minced (with the seeds for greater heat)
8 stems fresh coriander, finely chopped
1/3 cup raisins
1 25-ounce can chickpeas, rinsed and drained
1/4 cup vinegar (rice, cider or wine)
2 tablespoons tomato paste
1/2 cup water
1 large cauliflower, cut into large flowerettes
Salt
Juice of 1/2 large lime or lemon
1/4 cup shredded sweetened coconut
1/2 cup salted cashews, broken into large pieces

Film the bottom of a 12-inch skillet with oil and set over medium-high to high heat. Add the onions, salt and pepper. Sauté over high heat, stirring often, until onions begin to color.
Stir in the garlic, ginger, chile, coriander, raisins, and chickpeas. Stir over medium- high heat 2 minutes then add the vinegar. Cook, stirring occasionally, until all the vinegar has evaporated, about 2 minutes.
Push the sauté to the sides of the pan so the center is empty and add the tomato paste. Sauté about 30 seconds, then add the water and combine with the paste until smooth. Now blend everything together, cooking another 2 or 3 minutes. Taste for seasoning and set the sauté aside. (It could be refrigerated overnight at this point).
Set a collapsible steamer in a 6-quart pot, add several inches of water, cover the pot and bring the water to a boil. Add the cauliflower, sprinkling it with a little salt. Steam until the cauliflower shows a little resistance when pierced with a knife. With long tongs remove the cauliflower to a large shallow bowl.
Heat the onion sauté until hot then spoon it over the cauliflower, using any liquid in the pan. Squeeze the lime or lemon juice over the sauté then scatter the coconut and cashews on top. Serve hot or warm.

Quick Corn and Edamame Chowder

1 (14-ounce) can fat-free, lower-sodium chicken broth

2 cups frozen corn kernels, divided

1 cup frozen shelled edamame

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes), cut into 1-inch pieces

3/4 cup half-and-half

2 teaspoons all-purpose flour

3 tablespoons diagonally sliced green onions (optional)

1. Place broth and 1 cup corn in a blender; process until smooth. Combine broth mixture, remaining 1 cup corn, and next 4 ingredients (through potatoes) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

2. Combine half-and-half and flour in a small bowl, stirring with a whisk. Add flour mixture to soup; bring to a simmer. Cook 2 minutes or until slightly thickened. Top with green onions, if desired. Yield: 4 servings (serving size: about 1 cup).

CALORIES 253; FAT 8.6g (sat 3.6g, mono 2.4g, poly 1.6g); PROTEIN 12.2g; CARB 35.6g; FIBER 7g; CHOL 17mg; IRON 1mg; SODIUM 465mg; CALC 54mg

Carol's Potatoes

2010-12-24T15:21:00.000-08:00

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

2010-12-22T16:48:00.000-08:00

New Grandchild

2010-12-22T16:46:00.000-08:00

Sock Monkey Java Jacket

2010-12-22T16:45:00.000-08:00

Dark Chocolate Tart with Gingerbread Crust

2010-12-22T16:43:00.000-08:00

The Little Friend - Donna Tartt

2010-12-22T16:35:00.001-08:00

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.

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The Reliable Wife - Robert Goolrick

2010-12-22T16:32:00.000-08:00

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.

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Weekly Recipes 46

2010-12-18T13:35:00.000-08:00

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

2010-12-18T13:34:00.000-08:00

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.

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Weekly Recipes #45 - Heather

2010-12-08T14:09:00.000-08:00

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

2010-12-08T14:07:00.000-08:00

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

2010-11-19T18:18:00.000-08:00

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
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.
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.
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

2010-11-19T17:57:00.000-08:00

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.

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Judy's Yummy Granola

2010-11-14T07:10:00.000-08:00

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

2010-11-04T19:34:00.000-07:00

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

2010-11-04T19:22:00.000-07:00

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.

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Finnikin of the Rock - Melina Marchetta

2010-10-30T17:25:00.000-07:00

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.

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Tinkers - Paul Harding

2010-10-24T08:20:00.001-07:00

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.

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Weekly Recipes #42

2010-10-23T20:23:00.000-07:00

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

2010-10-20T20:19:00.000-07:00

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)

2010-10-20T20:15:00.001-07:00

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.

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Weekly Recipes #40 - Jill & Nathan

2010-10-13T19:03:00.000-07:00

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

2010-10-09T15:32:00.000-07:00

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.

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Blue Like Jazz - Donald Miller

2010-10-07T17:25:00.000-07:00

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.

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Salted Caramel Brownies

2010-10-04T09:04:00.000-07:00

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

2010-10-03T05:48:00.000-07:00

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

2010-10-03T05:19:00.000-07:00

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.

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