Weekly Recipes #52 - Heather

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

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)

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.



View all my reviews

A Guide to Quality, Taste and Style - Tim Gunn

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

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

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

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

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

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)

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

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

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.



View all my reviews

The Goose Girl - Shannon Hale (audiobook)

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.



View all my reviews

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

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.



View all my reviews

My Lobotomy - Howard Dully

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.

View all my reviews

Weekly Recipes #48 - Jill

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

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.



View all my reviews

Cutting for Stone - Abraham Vergese

Cutting for Stone by Abraham Verghese

My rating: 5 of 5 stars


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



View all my reviews

Weekly Recipes #47 - Darla

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

1. 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.
2. 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.
3. 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).
4. 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.
5. 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

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

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

The Old Men

New Grandchild

Sock Monkey Java Jacket

Dark Chocolate Tart with Gingerbread Crust

The Little Friend - Donna Tartt

The Little Friend by Donna Tartt

My rating: 3 of 5 stars


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



View all my reviews

The Reliable Wife - Robert Goolrick

A Reliable Wife by Robert Goolrick

My rating: 3 of 5 stars


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



View all my reviews

Weekly Recipes 46

Dedicated to my crockpot:

Ethiopian Chicken Stew

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

White Bean and Sausage Soup

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

Pot Roast

The best pot roast recipe ever. Highly recommend this.

Chicken Korma

The Monsters of Templeton - Lauren Goff

The Monsters of Templeton by Lauren Groff

My rating: 3 of 5 stars


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



View all my reviews

Weekly Recipes #45 - Heather

Fontal Polenta with Mushroom Sauté paired with Spice Mulled Wine

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

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

Kung Pao Chicken with Coconut Jasmine Rice

Rice...

1 cup uncooked jasmine rice,

1 1/4 cups water,

1/2 cup light coconut milk, and

1/4 tsp salt

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

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

Herbed Smashed Potatoes

1 pound of smashed new potatoes.

Add 1/3 cup half-and-half,

1 T butter,

1T mixed herbs, and

3/8 tsp salt Buttered Peas with Shallots

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

Curried Butternut Squash and Potato Latkes with Apple Salsa

Thanksgiving Menu

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

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