In the Woods - Tana French

In the Woods by Tana French


My rating: 4 of 5 stars
This book took me forever to read. Lots of words.... But I really, really liked it. A two fold mystery set in Ireland. The detective on the case had been the victim of a crime (two of his best childhood friends disappearred, he was there but has no memory) and he was solving a child murder that took place in the same location.

I agree with other reviewers who complain about the ending of the book. I didn't mind the resolution of the crime, etc, but I did not like the "wrap up". It was not necessary.

View all my reviews >>

Weekly Recipes = #15

Focaccia Reubens

ACTIVE: 20 MIN
TOTAL TIME: 50 MIN
SERVINGS: 4

Ingredients
One 1/2-pound green cabbage, thinly sliced (4 cups)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
Four 4-by-6-inch pieces of focaccia, split
1/4 cup ketchup
1/4 cup mayonnaise
Eight 1/4-inch-thick slices of Gruyère cheese (4 ounces)
1/2 pound thinly sliced corned beef
2 tablespoons unsalted butter, softened

Directions
In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.
Make Ahead
The cabbage can be refrigerated for up to 2 days.

Pairing Suggestion
A sandwich this decadent needs a spicy, full-bodied red to cut through the richness. An earthy, cherry-rich Oregon Pinot Noir would be ideal, like the brambly 2006 Anne Amie Winemaker’s Selection or the earthy 2007 Bethel Heights Estate Grown Willamette Valley.

Poached Salmon with Corn and White Wine–Butter Sauce
ACTIVE: 45 MIN
TOTAL TIME: 1 HR
SERVINGS: 4

Ingredients
4 medium zucchini (1 1/2 pounds), coarsely shredded
Salt
2 tablespoons extra-virgin olive oil
3 medium shallots—2 finely chopped, 1 halved
Freshly ground pepper
2 3/4 cups dry white wine
1 cup fresh corn kernels
2 lemon thyme sprigs
1 bay leaf
Four 6-ounce skinless salmon fillets
1 stick cold unsalted butter, cut into tablespoons
1/4 cup thinly sliced basil leaves

Directions
Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.

In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.

In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes.

Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.

Pairing SuggestionApple-scented, unoaked Chardonnay: 2008 Foxglove.

Grilled Flank Steak with Corn, Tomato and Asparagus Salad
ACTIVE: 50 MIN
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: 4

Ingredients
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 garlic cloves, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt and freshly ground pepper
One 1 1/2-pound flank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
1/4 small sweet onion, such as Walla Walla, thinly sliced
6 ounces thin asparagus
2 ears of corn, shucked
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes

Directions
In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.

Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.

Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.

Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.

Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.

Pairing Suggestion

For cuts of meat with sweet-spicy rubs or marinades, try pouring similarly spicy, fruit-driven reds, like Argentinean Malbec or Petite Sirah from California. Two good choices are the raspberry-rich 2007 BenMarco Malbec and the blueberry-inflected 2006 Greg Norman Paso Robles Petite Sirah.

Spicy Peanut Noodles
TOTAL TIME: 20 MIN
SERVINGS: 6

Ingredients
1 pound spaghetti
3/4 cup smooth peanut butter
1/2 cup unseasoned rice vinegar
3 tablespoons plus 1 teaspoon sugar
6 tablespoons soy sauce
1/4 cup water
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2-inch piece of fresh ginger, peeled and coarsely chopped
1 large garlic clove
3 celery ribs, thinly sliced
1/2 cup coarsely chopped cilantro leaves and tender stems
Lime wedges, for serving

Directions
In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.

In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.

In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.

Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.

Make Ahead
The peanut dressing can be refrigerated for 2 days.

Penne with Asparagus, Sage and Peas
TOTAL TIME: 35 MIN
SERVINGS: 4

Ingredients
1/2 pound penne
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper

Directions
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

Pairing Suggestion

Green vegetables can be hard to pair with wine, but Sauvignon Blanc, which has a bit of grassiness, can work well. Try the melony 2007 Kenwood Sonoma County or the grapefruit-scented 2007 Patianna.

Molasses-Gingerbread Cake with Mascarpone Cream
ACTIVE: 35 MIN
TOTAL TIME: 1 HR 30 MIN plus 2 hr cooling
SERVINGS: 9

Ingredients
CAKE
2 1/4 cups all-purpose flour
1 3/4 teaspoons ground ginger
1 teaspoon cinnamon
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons canola oil
3/4 cup plus 2 tablespoons dark brown sugar
1/2 cup plus 2 tablespoons molasses
1/4 cup plus 2 tablespoons honey
2 eggs
1 teaspoon finely grated lemon zest
3/4 cup boiling water

ORANGE CONFIT
1 orange, zest peeled with a vegetable peeler and sliced lengthwise into 1/8-inch strips
4 cups water
1/2 cup sugar

MASCARPONE CREAM
1 cup mascarpone, at room temperature
3/4 cup heavy cream
3/4 teaspoon finely grated orange zest
2 tablespoons confectioners’ sugar
Pinch of salt

Directions
Make the Cake:

Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined.

Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.

Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.

Make the Mascarpone Cream:

In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners’ sugar and salt until soft peaks form.
Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.

Make Ahead
The cake can be wrapped in plastic and kept at room temperature for up to 2 days. The orange confit can be stored in an airtight container at room temperature for up to 3 days.

Weekly Menu #14 - Heather

Black Bean Burgers

This is a great recipe. It made about 8 patties, so we had leftovers. The next day, I ate one of the patties with salsa, a little shredded cheese and a dab of cottage cheese. It was great.

1 15 oz. can of black beans, drained and rinsed

¼ cup of onions, finely chopped

⅓ cup of whole kernel corn

¼ cup thick and chunky salsa

1 garlic clove, pressed

2 tablespoons snipped fresh cilantro or parsley

¼ teaspoon salt

⅛ teaspoon black pepper

½ cup dry bread crumbs

2 egg whites, lightly beaten

Mash up the beans in a mixing bowl. Add the other ingredients, bread crumbs and egg last. Mix it all well. Form into patties and fry as you would hamburgers. Fix on buns as you would burgers, adding tomato, lettuce and other condiments as you like.

Chicken 'n' Spinach Pasta Bake

This is a decadent dish. The cream cheese is super delicious. When I made this I had a revelation about frozen spinach. Why buy it? Instead, since I always have fresh spinach on hand, I steamed a bunch and then chopped it up. There was no need to squeeze the liquide out or anything. Plus it was really tasty.

8 oz uncooked rigatoni1 tablespoon olive oil

1 cup finely chopped onion

1 10 oz pkg frozen chopped spinach, thawed

3 cups cubed cooked chicken breasts

1 (14.5 oz) can Italian style diced tomatoes

1 8 oz container chive and onion cream cheese

½ tsp salt

½ tsp pepper

1 ½ cups of shredded mozzarella cheese

Prepare rigatone according to package directions

Meanwhile, spread oil on bottom of an 11x7 baking dish: add onion in a single layer. Bake at 375 for 15 min or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish and sprinkle with cheese.

Bake, covered, at 375 for 30 min. Uncover and bake 15 more minutes until bubbly.

Amy's Yummy Flatbread Open Faced Sandwich

At Amy's house this last weekend they made a really yummy flatbread. It may sound odd, but it was really tasty!! I'll probably choose a nice salad from previous recipes to add to the meal. -H

We didn't quite make this recipe as listed. It was a rushed night so we put hummus, tomato, chicken and feta on our flat bread. Will keep idea for another time.

WW Crust...they used a Mediterranean flatbread

Layered on top... Salsa...Newmans own, cnunky mild

TONS of fresh minced garlic

Sliced red bell peppers

Olives

Mozzarella cheese

Chicken Enchiladas

Jill said this was great and that only 1-2 chicken breasts are needed.

4-6 chicken breasts, cooked and shredded

1 green pepper, diced

1 small can mild Jalapeno peppers, diced (opt)

1 onion, diced and sauteed

¾ cup almonds, slivered

½ lb Monterey jack cheese, grated

½ lb cheddar cheese, grated

1 cup sour cream

Flour tortillas 8-10 inch diameter

2 cans of enchilada sauce

FILLING... in a bowl, combine chicken, almonds, most of the onions, peppers, olives, and cheese. Mix in sour cream and some enchilada sauce to make a moist filling.

PREPARATION... in skillet large enough to hold tortilla, warm enchilada sauce. Dip tortilla in warm sauce to soften and coat. Fill tortilla with approx 1/4 cup of filling. Roll up and place in a baking dish. Don't crowd. When pan is full sprinkle with remaining peppers, onions, olives and cheeses on top. IF you think it needs it, add enchilada sauce.

Bake uncovered 350 for 25 in or until bubbly and heated.

Roasted Cherry Tomato and Ricotta Pasta Salad

Serves 6 Hands-On Time: 15m Total Time: 30m

* 1 pint cherry tomatoes, halved (about 2 cups)

* 2 tablespoons olive oil, plus more for drizzling

* 1/2 teaspoon kosher salt

* 1/4 teaspoon freshly ground black pepper, plus more to taste

* 10 sprigs fresh thyme

* 1 pound pasta (such as rigatoni or penne), cooked according to the package directions

* 1 1/2 cups fresh ricotta

* zest of 1 lemon

Directions

1. Preheat oven to 425º F. Arrange the tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil; season with the salt and 1/4 teaspoon pepper. Scatter the thyme on top. Place in oven and bake until the tomatoes are soft, 15 to 20 minutes. Set aside to cool.

2. Divide the cooled pasta among 6 large bowls. Spoon some the ricotta over each serving. Top with some of the tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with lemon zest and pepper to taste just before serving.

Quick Tip

Cook the pasta and tomatoes in advance to assemble this dish in no time.

P.S. I usually make full recipe but only bake half and freeze the other half for another meal later.

The Help - Kathryn Stockett (book group)

The Help by Kathryn Stockett


My rating: 4 of 5 stars
Great book. Set in the early 60's in Jackson, Mississippi. Written in first person from the viewpoint of two maids and a white woman who is writing a story that documents the life of a maid during that time. Very interesting.

View all my reviews >>

Weekly Menu #13 - Nathan

Special theme: AROUND THE WORLD!

Bombay Sliders with Garlic Curry Sauce

The were great. The sauce was fantastic. Since we didn't have any ground turkey on hand, we used beef. I'd make these again and again.

yield: Makes 4 servings










Ingredients
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted
print a shopping list for this recipe

Preparation
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

Slow Cooker Mexican Breakfast Casserole
serves 8, easily.

The Ingredients.
corn tortillas (7-8)
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (fresh, or frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.

I used a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely.

In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.

If you have sausage or other meat you'd like to add, go for it, but take out the salt, and season to taste at the table.

Day 3:
Okok, I know it sounds time intensive; however the following 2 are recipes from our International cookbook. The authors of the book have a tasting panel in which they find the best versions of different international recipes. They had lots to say about spinach pie, and really recommend following their directions relatively precisely. That being said...here we go :)

PHYLLO PIE WITH SPINACH AND FETA (SPANAKOPITA)
"This is probably one of the best recipes we've had for our family recipes. The dill is what makes it taste so good, do not substitute. L"

serves 6-8
Make sure the phyllo is fully thawed before use; don't thaw it in the microwave, but let it sit in the refrigerator overnight or on the countertop for 4-5 hours.

Filling:
4 cups Feta cheese, crumbled into fine pieces
1 1/2 cups ricotta cheese
4 large eggs, lightly beaten
1 bunch scallions, sliced thin
1/3 cup minced fresh dill leaves
3 Tbs. lemon juice
2 medium garlic cloves, minced or pressed
1 tsp. nutmeg
3/4 tsp. salt
1/8 tsp. ground black pepper
3 (10oz) packages frozen chopped spinach, thawed and squeezed dry

Phyllo layers:
3/4 cup olive oil
1/2 lb (14x9inch) phyllo, thawed
1/2 cup grated Parmesan cheese

1. For the filling: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24hrs.)
2. For the phyllo layers: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Brush a 13x9inch baking dish liberally with oil. Lay 1 phyllo sheet in the bottom of the prepared dish, and brush thoroughly with oil. Repeat with 7 more phyllo sheets, brushing each with oil. Spread half of the spinach mixture evenly into the dish. Cover with 4 more phyllo sheets, brushing each with oil.
3. Spread the remaining spinach mixture evenly into the dish. Cover with 7 more phyllo sheets, brushing each with oil and sprinkling each with about 1 Tbs. of Parmesan. Lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with Parmesan).
4. Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets. Using a sharp knife, lightly score the pie into serving squares but do not cut through more the top 3 sheets of phyllo. Bake until the phyllo is golden and crisp, 30-35 minutes. Cool on a wire rack for at least 10 minutes before serving.

THAI-STYLE CHICKEN SOUP (TOM KHA GAI)
I really, really wanted to love this soup. It has all the right ingredients. But there was something missing. It was too light for an entree and there wasn't enough "mouth feel".

There was one great technique in this recipe. The method of cutting the chicken very thin and dropping it into the soup at the end. It made for very tender, moist pieces of chicken.





serves 4 as a main course

1 tsp. vegetable oil
3 stalks lemon grass, bottom 5 inches only, trimmed and sliced thin
3 large shallots, chopped coarse
8 sprigs fresh cilantro, chopped coarse
3 Tbs. fish sauce
4 cups chicken broth
2 (14oz.) cans coconut milk
1 Tbs. sugar
1/2lb. white mushrooms, wiped clean, trimmed, and sliced 1/4 inch thick
1lb. boneless, skinless chicken breasts, halved lengthwise and sliced on the bias into 1/8inch thick pieces
3 Tbs. lime juice
2 tsp. Thai red curry paste

Garnish:
1/2 cup loosely packed fresh cilantro leaves
2 fresh Thai, serrano, or jalapeno chiles, seeds and ribs removed, chiles sliced thin
2 scallions, sliced thin
1 lime, cut into wedges

1. Heat the oil in a large saucepan over medium heat until just shimmering. Add the lemon grass, shallots, chopped cilantro sprigs, and 1 Tbs. of the fish sauce and cook, stirring frequently, until just softened but not browned, 2-5 minutes.
2. Stir in the chicken broth and 1 can of the coconut milk and bring to a simmer over high heat. Cover, reduce the heat to low, and simmer until the flavors have blended, about 10 minutes. Pour the broth through a fine-mesh strainer, discarding the solids in the strainer.
3. Return the strained soup to a clean saucepan and bring to a simmer over medium-high heat. Stir in the remaining can of coconut milk and the sugar and bring to a simmer. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2-3 minutes. Add the chicken and cook, stirring constantly, until no longer pink, 1-3 minutes. Remove the soup from the heat.
4. Whisk the lime juice, curry paste, and remaining 2 Tbs. fish sauce together, then stir into the soup. Ladle the soup into individual bowls and garnish with the cilantro leaves, chiles, and scallions. Serve with the lime wedges.

Weekly Menu #12 - Darla

COWBOY CAVIAR
1 15 ox can black beans drained and rinsed.
1 15 oz can mexican corn (i used frozen corn and used 1/2 package
cooked for couple minutes and cooled I like the taste better
1 avocado diced
2/3 cup cilantro chopped
3 green onions sliced thin
3-4 roma tomatoes chopped I used grape tomatoes cut i fourths
1 bell pepper chopped I used red
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic minced
3/4 teaspoon salt
1/8 t pepper
1 Tablespoon cumin

GERMAN STYLE WARM POTATO SALAD
This green bean-laced potato salad is hearty enough to serve as an entree, but you could pair it with grilled vegetarian sausages for a bigger meal.If you don't have any white balsamic vinegar in you pantry, use any mild variety such as white wine or rice vinegar.(From vegetarian times)

8 oz baby red potatoes
4 oz green beans cut ino 2 inch pieces
3 T olive oil
3 green onions chopped
2 T white balsamic vinegar
2 T chopped parsley
1 T chopped fresh tarragon or dill
4 cups loosely packed spinach leaves.

1. Cook potatoes in pot of boiling salted water until tender. Add green beans during last minute of cooking.
2. Meanwhile, heat oil in skillet over med heat. Add green onions.
Cook 3 - 4 min or until tender but not browned. Remove from heat and add vinegar
3. Drain potatoes and green beans toss with olive oil mixture, parsley and tarragon or dill. Season with salt and pepper if desired. Serve warm on a bed of spinach

A new variation on roasted red bell pepper soup I found in vegetarian times looks good

RED PEPPER AND CARROT SOUP
This soup boasts a smooth texture and deep, rich flavor that comes fromslow roasting bell peppers. It's allso high in beta-carotene and lycopene,2 antioxidants that may help prevent cardiovascular disease

2 large red bell peppers (1 lb)
2 T olive oil
1/2 t curry powder
1 bay leaf
1 large onion
large carrots (1/2 lb)
4 cloves garlic
1 t salt
2 T lemon juice

1. Preheat oven to 350 F Place bell peppers on baking sheet and roast 1 hour or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel and remove seeds.
2. Heat oil in 2 qt. saucepan over medium heat Add curry powder and bay leaf and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover cook 10 minutes or until onion is translucent.
3. Add 4 cups water and bring to boil. Reduce heat to med-low and simmer, covered 25 minutes.
4. Transfer carrot mixture to blender, add bell peppers and puree until smooth. Stir in lemon juice, Garnish servings with thin bell pepper slices 1 cup serving
101calories

CORNISH PASTIES
when we were in Wells, England we had pasties which were so delicious. Bill and I were recently in Nevada City, CA and went to a place where they had pasties. They weren't that good so I went looking for a recipe. This looks good havn't tried it yet.

1 pound Stew meat cut into 1/2 in pieces (could use that morning star vegie beef strips)
3 medium potatoes peeled and cut into 1/2 in cubes
1 cup carrot chopped
1/2 cup onion chopped
2 T parsely finely chopped
1 t salt
1/2 t pepper
1/4 cup butter melted

PASTRY
3 cups all purpose flour
1 t salt
1 cup shortening
8 T water iced
1 whole egg beaten
1. In a bowl, combine meat, poptatoes, carrots, onion, parsley, salt and pepper; mix well. Add butter and toss to coat
2. For pastry, combine flour and salt in a mixing bowl Cut shortening until mixture forms pea size crumbs. Sprinkle with cold water 1 T at a time. Toss lightly with a fork until dough forms a ball. Do not over mix.
3. divide dough in fourths Roll out one portion iot a 9 inch circle; transfer to a greased baking sheet. Mound about1 1/4 cups of meat filling on half circle.
4. Moisten edges with water; fold dough over mixture and press edges with fork to seal Repeat with remaining pastry and filling
5. cut slits in top of each pastry. Brush with beaten egg if desired. Bake at 375 degress F for 50 - 60 minutes. or until golden brown.

Recommend making smaller pasties.

GLORIA'S CUBAN BLACK BEANS
I was listening to splendid talbe podcast and heard one guest talk about cuban Christmas and how he loved his mother's black beans.I have attempted to make cuban black beans and eat them over rice before and it was good but this looks more authentic.
1 lb dried black beans
3 qts water
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers seeded and chopped
2 shallots minced
1 T ground cumin
2 T ground oregano
2 T chopped fresh oregano leaves
1 1/2 T sugar
2 T salt
1 red onion diced for garnish
8 oz sour cream for garnish (optional)
1. place beans in nonreactive pan. Cover with 3 qts water, add bay leaves and bring to boil. Reduce heat and simmer the beans for 2 1/2 - 3 hours,stirring frequently and adding more water if necessary to keep them covered.
2. Meanwhile, heat the olive oil in a saute pan or skillet. Saute the bell peppers, shallots and onions over med heat until onions are translucent about 15 min
3. Add garlic, cumin, dried and fresh oregano and saute for an additioal 2 minutes. Remove from heat ad cool slightly Transfer to a blender and puree until smooth.
4. When beans are almost tender, add the pureed misture, sugar, ad salt to beans and cook until tender, 20 - 30 min. Adjust the seasonings, garnish with the red onionand sour cream and serve.

i serve them over brown rice, Quinoa would be a good complement also.

AVOCADO SALAD (Yield 4 servings)
3 ripe but firm haas avocadoes, pitted and peeled
1/4 cup finely chopped scallions
1 large red bell pepper seeded and cut into 1/2 in slices
1 red onion cut into 1/2 in dice
1/4 cup chopped cilantro
1 cucumber peeled, seeded and halved lengthwise and cut into half-moons
1 small tomato seed and finely chopped
1/4 cup lime juice
2 T extra virgin olive oil
salt and pepper to taste

cut avacado into bite size chunks and place in large bowl. Add the scallions, bell pepper, onions, cilantro, cucumber, tomatoe, and lime juice toss gently.add olive oil, salt and pepper. Gently stir and serve.

Pride and Prejudice and Zombies - Seth Grahame Smith

Pride and Prejudice and Zombies by Seth Grahame-Smith


My rating: 4 of 5 stars
I loved Pride and Prejudice and Zombies. The author’s choice of descriptions is priceless. “The Sorry Stricken”, “His Most English Parts”. So funny. The integration of Zombies into Jane Austen’s work was seamless. If you like Pride and Prejudice and if you like satire, you’ll love this.

View all my reviews >>

Beer Braised Beef Shanks with Garlic Grits

Ingredients:
Beef:
3 lbs. bone in beef shank
1 yellow onion, rough chopped
2 celery stalks, rough chopped
2 carrots, rough chopped
1 10.5 oz. can diced tomatoes, with juices
12 oz. beer, preferably amber
4 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
2 tsp. Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
32 oz vegetable broth
1 tsp beef bullion
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 sprigs rosemary.

Garlic Cheese Grits:
3 cups water
3/4 tsp salt
3/4 cup quick grits
2 tbsp butter
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste.

Method:
Beef:
Preheat oven to 375-degrees.
Heat olive oil in a large pan over medium high heat. Season beef shanks well on both sides with salt and pepper. Place meat in hot pan and brown well on both sides. Transfer beef to a roasting pan or deep baking dish. Add celery, carrots and onion to the roasting pan. Combine all other ingredients except rosemary in a large bowl and pour over beef and vegetables. Toss rosemary in roasting pan and cover well with foil.
Place in oven and cook for 3-4 hours, or until beef falls apart easily. Serve over Garlic Cheese Grits.

Grits:
Bring water and salt to a boil over high heat. Slowly stir in grits, reduce heat to low and cook, stirring frequently, for 3 to 5 minutes. Cover, remove from heat and let stand for 6 minutes.
Mix in butter, olive oil, garlic and cheese, stir to combine. (Add a tbsp. of water at a time if grits are too thick.)

Serve immediately, topped with beer braised beef.

What I would have done Differently had I thought of it at the time:
I think next time I’ll cook the grits in chicken stock, rather than water for a bit richer flavor. Other than that, I wouldn’t change a thing.

Weekly Menu #11

It's my turn to select recipes. Last week's picks by Heather were terrific, hope mine measure up.

Chicken and Cashew Stir-Fry

yield: Makes 4 servings
active time: 20 min
total time: 25 min

INGREDIENTS:

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

PREPARATION:

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Caramelized-Onion Pizza with Mushrooms

Gourmet March 2006
Yield: Makes 4 servings

Active Time: 25 min

Total Time: 1 1/4 hr

INGREDIENTS

5 tablespoons extra-virgin olive oil

1 1/2 lb onions (3 large), thinly sliced

1 lb frozen pizza dough, thawed

6 oz fresh cremini mushrooms, trimmed and thinly sliced (reviewers recommend sauting)

1 (5-oz) package Boursin garlic-herb cheese

PREPARATION
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
Put oven rack in middle position and preheat oven to 475°F.

While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.

Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.
Cooks' note: Onions can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Also, reviewers recommend cooking the mushrooms before putting them on the pizza.

Penne Puttanesca With Chicken Sausages
4 servings
Prep: 15 minutes

Ingredients
2 1/2 cups uncooked penne pasta
1 tablespoon extra-virgin olive oil
3 3-ounce cooked chicken sausages, sliced
4 medium tomatoes, cored, peeled and diced (about 3 cups)
2 garlic cloves, pressed
2 tablespoons tomato paste
1/8 teaspoon crushed red pepper
8 pitted kalamata olives, quartered lengthwise
1 tablespoon capers, rinsed
Thinly sliced fresh basil leaves
Chopped flat-leaf fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat.
Add sausages and cook 3 minutes, or until browned.
Add tomatoes, garlic, tomato paste and red pepper. Bring to a simmer, reduce heat, and simmer 3 minutes, or until thickened.
Stir in olives and capers.
Spoon over penne and garnish with basil and parsley.

One-Pan Moroccan Stewed Chicken

25 min 5 min prep
SERVES 2 -4

1 lb boneless skinless chicken thighs
1 (16 ounce) can garbanzo beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 large zucchini, cut into cubes
1/2-1 teaspoon cilantro
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 tablespoon olive oil
1/2-1 cup chicken broth
salt and pepper, to taste
cooked whole grain rice or cooked couscous

Heat oil in large saute pan or electric skillet.
Sprinkle chicken thighs with salt and pepper.
Place thighs in pan and brown on each side (2-3 minutes per side).
Add the zucchini, stir and saute, until tender and lightly browned.
Add the garbanzo beans (drained), diced tomatoes, and chicken broth.
Sprinkle all with cumin, cayenne, and cinnamon.
Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
Season with salt and pepper.

Sprinkle with cilantro.
Serve with whole grain rice or cooked couscous.

NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.

Enchilada Lasagna
Spice up your night with this Mexican-inspired Enchilada Lasagna

What You'll Need
1⁄2 lb ground turkey breast
1 1⁄2 c reduced-fat Mexican-blend or Cheddar cheese
1 c canned diced tomatoes, drained
1 c low-fat, low-sodium cottage cheese
1⁄4 c canned jalapeño peppers, diced
1⁄2 c chopped scallions
2 tsp chili powder
2 cloves garlic, crushed
9 6" corn tortillas
1 c taco sauce

How To Make It
Brown the turkey in a nonstick skillet. Let it cool, then combine it in a bowl with the cheese (reserving 1/2 c), tomatoes, cottage cheese, peppers, scallions, chili powder, and garlic, stirring well. Coat an 11" x 7" baking dish with cooking spray. Place three tortillas in the dish and top with half of the turkey mixture. Layer three more tortillas, then the remaining turkey mixture. Place the last three tortillas on top, pour taco sauce over them, and sprinkle with 1/2 c cheese. Bake at 375°F for 20 minutes. Makes 4 servings

Per Serving
437 calories
34 grams (g) protein
43 g carbohydrates
11 g fat (6 g saturated)
893 milligrams (mg) sodium
3 g fiber

Simple Side
Popeye and Olive Oil Salad

What You'll Need
1 1⁄2 c chopped baby spinach leaves
1 1⁄2 c chopped romaine lettuce
3 slices chopped prosciutto
1⁄3 c mandarin orange slices
1⁄3 c sliced strawberries
2 Tbsp diced red onion

For The Dressing
1 1⁄2 tsp olive oil
1 Tbsp red-wine vinegar
1⁄2 clove garlic, crushed
1⁄8 tsp black pepper

Per Serving
238 calories
9 g protein
23 g carbohydrates
14 g fat (4 g saturated)
450 mg sodium
6 g fiber

Jill and Nathan Mittens

Even though I've posted other mittens, these are the first pair I made.

One loses most of one's heat through bare extremities. Guess that's handled.

Weekly Menu #10 - Heather

Found a lot of these recipes in Real Simple in an article about 400 calorie or less meals. Have been wanting to try them. However, the creamy gnocchi was not from that article! :) It just
looked yummy and like something J would really like. If you really want to be adventurous make your own gnocchi...I did it once and it was fantastic!!! But I can tell you I will be buying
prepackaged from the store this time!! :)
Have a good weekend everyone!
H

Turkey and Bean Chili

Delicious and quick chili. I used about 1 lb of ground beef instead of turkey and chopped up 1/2 a chipotle chili. Also, since I don't like green bell peppers, I used red. Might have been a little sweet.

Serves 4 Hands-On Time: 15m Total Time: 40m
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey (preferably dark meat)
2 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
kosher salt and black pepper
1/4 cup reduced-fat sour cream
cilantro sprigs, for serving

Directions:
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.
Add the tomatoes (with their juices), the beans, ½ cup water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.
____________________________________________________________________________
Chicken with Broccoli Rabe, Apricots, and Pine Nuts

Very tasty. I did add some herbs to the chicken breast. Unfortunately, couldn't find broccoli rabe, so substituted regular broccoli.
Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients:
2 teaspoons plus 1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
6 dried apricots, sliced
2 tablespoons pine nuts
2 cloves garlic, sliced
1 bunch broccoli rabe (about 1 pound), trimmed

Directions
Heat 2 teaspoons of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until the chicken is golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat. Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2 to 3 minutes; remove with a slotted spoon.
Add the broccoli rabe, ¼ cup water, and ½ teaspoon salt to the second skillet and cook, covered, until the broccoli rabe is tender, 2 to 3 minutes; add the apricots, pine nuts, and garlic. Serve with the chicken.
________________________________________________________________________
Creamy Pesto Gnocchi with Green Beans and Ricotta

One of the most delicious things we've had. I made my own pesto instead of store bought.

Serves 4 Hands-On Time: 10m Total Time: 20m

Ingredients
1 pound gnocchi (refrigerated or frozen)
kosher salt and pepper
1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups)
1 8-ounce container store-bought pesto (about 1 cup)
1/4 cup heavy cream
1/4 cup ricotta

Directions
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.
____________________________________________________________________
Creamy Barley Salad with Apples

Serves 4 Hands-On Time: 15m Total Time: 45m

Ingredients
1/2 cup pearl barley
Kosher salt and black pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, thinly sliced
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions
In a medium saucepan, combine the barley, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the celery, apple, mint, and cooled barley and toss to combine.
Divide the arugula among bowls. Top with the barley mixture.
______________________________________________________________________
Steak with Arugula, Orange, and Hearts of Palm Salad

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients
1 teaspoon plus 1 tablespoon olive oil
1 1/2 pounds sirloin steak (1 inch thick)
kosher salt and black pepper
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 orange
2 bunches arugula, thick stems removed (about 8 cups)
1 14-ounce can hearts of palm, rinsed and sliced
1 shallot, thinly sliced
1/4 cup pomegranate seeds (optional)

Directions
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Cut away the peel and pith of the orange. Working over the bowl of vinaigrette, cut out the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds, if using.

The Magician's Assistant - Ann Patchett

The Magician's Assistant by Ann Patchett


My rating: 4 of 5 stars
Bel Canto, by this author, is a fabulous book. This one was written prior to Bel Canto and I didn't expect it to be as good. It was great. Highly recommend. Story of a magician's assitant/wife who is widowed at the beginning of the book.

She learns a secret about her husband's past and the book is her journey. Very, very good.

View all my reviews >>

Kerri's Mitts

Kerri mitts

Hotel on the Corner of Bitter and Sweet - Jamie Ford

Hotel on the Corner of Bitter and Sweet by Jamie Ford


My rating: 4 of 5 stars
Finally, a book without a sad ending. Loved this story that goes back and forth between 1940's and 80's. Set in Seattle's Chinatown. I recommend it.

View all my reviews >>

Weekly Menu #9 - Nathan

Day 1:
Quinoa Risotto with Mushrooms and Thyme
yield: Makes 4 main-course or 6 side-dish servings
active time: 25 minutes
total time: 25 minutes

Ingredients
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme.

Saute until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

Day 2:
Barley Stew with Leeks, Mushrooms, and Greens
yield: Makes 6 servings
active time: 25 minutes
total time: 55 minutes

Rustic and delicious, this healthy meatless stew is a hearty main course.
Ingredients
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Preparation
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Day 3:
Broiled Chicken, Romaine, and Tomato Bruschetta
yield: Makes 1 serving
active time: 25 min
total time: 25 min

It's so straightforward to put everything under the broiler at once and remove each component as finished—when the bread is toasted, the... more ›
Ingredients
1 (1/2-inch-thick) center slice from a round Italian loaf of bread
1 tablespoon extra-virgin olive oil plus additional for brushing
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons grated parmesan
1/2 teaspoon grated lemon zest
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon herbes de Provence/em> or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 teaspoon fresh lemon juice
1 garlic clove, halved crosswise

PREPARATION:
Preheat broiler.

Brush both sides of bread with oil, then put bread on a large baking sheet.
Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.

Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.

Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.

Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.

Day 4:
Chicken, Grated Beets, and Beet Greens with Orange Butter
yield: Makes 2 servings
active time: 35 minutes
total time: 35 minutes

Your whole meal—both meat and side—is cooked in just one pan. Us e the food processor grating disk to make quick work of shredding the beets.

Ingredients
1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Preparation
Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.

Shanghai Girls - Lisa See (Bookgroup, Audio)

Shanghai Girls by Lisa See


My rating: 3 of 5 stars
Mediocre read. Strangely, I was reading another book about Chinese-Americans during WWII at the same time, Hotel on the Corner of Bitter and Sweet. Far, far better book.

I got very tired of Pearl's defeatist attitude and never want to hear the words "What could I do?" again.

Lots of better books about this subject.

View all my reviews >>

Grilled Spicy Fish Tacos

This recipe is as good as any fish tacos I've had at a restaurant and SO EASY. Another keeper from Men's Health. It was too cold and we were in a hurry when we made this so instead of grilling, we sprinkled blackening on a piece of cod, put it in a hot skillet (with a little oil) and cooked on the first side about 5 minutes or less, flipped it and cooked until done, about 2 minutes.

Thai-Style Beef with Noodles Recipe at Epicurious.com

Thai-Style Beef with Noodles Recipe at Epicurious.com

We made this recipe when we were in Sunriver for Christmas. It was delicious, but just a tad too spicy. I may have used a bit too much ginger or curry paste.

Bella's Mittens

I bought some bulky yarn for mittens and found this cute mitten pattern on Ravelry. It was inspired by the mittens in Twilight. They are so warm. Will probably make another pair, but change up the cable to be two parallel cables instead of two attached cables.

From Dead to Worse - Charlaine Harris

From Dead to Worse by Charlaine Harris


My rating: 4 of 5 stars
Another great Sookie book.

View all my reviews >>

Mittens for Pat

I made some really cute ones for Jill but forgot to take a picture.

Lifestyle Motor Company

It's an exciting time. We're in business! Pat & Joel are busy purchasing cars for our inventory and looking for cars for customers. If you need a car, please call 971-244-2160. Pat will hook you up.

Weekly Menu #8 - Darla

I've enjoyed sharing menu ideas and have enjoyed some good food. Here's some ideas for the coming week.
Lentil and Spinach Warm salad.
This is one of my favorites I got from Martha Stewart. Delicioius and easy and all in one meal.
1 quart of water
1/2 cup lentils
1 carrot finely chopped (1/2 cup)
1/4 onion finely chopped
2 garlic cloves minced
1 dried bay leaf
Coarse salt and peppper
1 tablespoon olive oil
8 ounces baby spinach

Most of the time I double this recipe of feeding four. The recipe above is good for two.
1. in a large saucepan, combine lentils, carrots, onion, garlic, and bay leaf. Season with salt and pepper. Bring to boil. Lower the heat and simmer partially covered until lentils are soft. 15-20 min. Drain discarding bay leaf
2. use a paper towel to wipe out any water from the saucepan. Add oil and return pan to medium heat. Stir in the lentils, vegetables and spinach.
3. Cook stirring occasionally until spinach is wilted, about 2 minutes. Taste and adjust for seasoning. use a slotted spoon to transfer to bowls.

Day 2
Pesto-chicken calzones
1 pound purchased pizza dough. ( I got whole wheat dough at winco)at room temperature
1 1/2 cup shredded mozzy
1/2 c pesto
1 cup cooked broccoli
1 cup cooked chicken
(about 4 oz)olive oil

1. Preheat oven to 450 on a lightly floured surface divide dough into four equal piecesusig a lightly floured rolling pin roll each piece into a 6 inch round. if dough shrinks let it restabout 5 minutes and roll again
2. Divide mozzy among the dough rounds then top equally with pesto, broccoli and chicken
3. Gently pull half dough over filling to make a half moon shape. pinch edges to seal Brush tops lightly sith olive oil. Tranfer to large baking sheet
4.Bake calzones on middle rack until golden brown 20-25 minutes. let cool 5 min then transfer to plates Serve with tossed salad with pesto ranch dressing. Just add a little bit of your pesto to your ranch dressing.I get the pesto at Costco. I freeze in small containters and that way it keeps longer. It actullay freezes quite well.

Day 3
Since we have the pesto lets try a hearty soup. Serve with our famous crusty 5 min bread. yeah!

Tomato soup with chickpeas and pesto
1 T olive oil
1 1/2 cups sliced onion
1 cup finely chopped celery
2 cups water
1/4 t salt
1/4 t pepper
3 (5.5 oz cans) V8 juice
1 (15 1/2 oz) can chickpeas (garbonzos) drained
1 (28 0z) can finely chopped tomatoes undrained
1/3 cup uncokked ditalini (very short tube shaped macaroni)
1/3 c pesto

1. Heat oil in soup pan. Add onion and celery. Cover and cook 15 min stirring occasionally
2. Add water and next 5 ingredients (water through chickpeas) bring to boil.
3. Add pasta. Cover and reduce heat and simmer 20 minutes.
4. Stir in pesto and serve.

Day 4
This is one of my favorite pasta recipes. It sounds odd but the mixing of these flavors is awesome
8 oz Angel Hair pasta
1 T oil from tomatoes
1 lb skinless chicken breast ( or drained tofu cut 1/3 inch thick in square)
1 t each of salt and pepper
1/2 med red onion sliced in thin rings
1 6 oz bag baby spinach leaves
1/2 cup golden raisens
3/4 cup undraind Sun dried tomatoes in oil
1/4 cup toasted pine nuts

Cook pasta reserving 1/4 cup water.
Heat oil in very large skillet over med high heat. Brown tofu or chicken with salt and pepper. 5-6 minutes ( longer for tofu, probably 10 min on med heat)
Reduce heat to med. add onion, cover and cook 2 minutes or until softened.
Add tomatoes, spinach and raisens. stir until spinach is wilted.
Stir in pasta, pinenuts and reserved water as needed to moisten. Serves 4

Stargirl - Jerry Spinelli

Stargirl by Jerry Spinelli


My rating: 4 of 5 stars
Such a cute book to start, but it had a sadness to it that left me not wanting to read the sequel. Recommend, with reservations.

View all my reviews >>

Thanksgiving Cruise

For the first time in years, I didn't have to cook Thanksgiving dinner. The family went on a Mexican Riviera Cruise, and by family I mean Joel, Jill, Nathan, Bill, Darla, Pat & me. This time, we were back on a Princess ship and boy were we glad. The food, service, rooms .... everything was better than Royal Caribbean. Of course, having family along made it even better.

We sailed out of Long Beach on the 21st, spent two days at sea lolling about the deck with our books and beverages, then stopped in Puerto Vallarta, Mazatlan, and Cabo San Lucas, and finished up with a final day at sea.

As usual, I enjoyed the sea days most. The weather was beautiful and I had a pile of books to choose from. The men were a little more active and roamed about the ship partaking in activities. In fact, Bill was rarely seen except at meals.

High points...food, food, food, weather, balcony cabin, Sky walker lounge, hot tubs, walking around the promenade deck, food, being with family. Low points...poor waiter and Jill lost her camera. That's it.

Puerto Vallarta was great. Nathan and Bill went fishing, the rest of us went to the beach and had tacos, chips and guac and beverages. I love Puerto Vallarta, would like to stay there again sometime.

Mazatlan had us worried. Last cruise we were unimpressed, but this time headed to the beach where we hung out at Joe's Oyster bar, watched people, the guys did a fair bit of water activity, and of course ate Mexican food and had a little something to wet our whistle.

Finally, Cabo. It was a short day, but Pat and Bill negotiated a great price on a glass bottom boat trip. What fun. After the boat, headed to a restarant for refreshments. Had to be back on board by 2:00. The afternoon was spent in a hot tub and getting ready for Thanksgiving dinner.

Sadly the cruise was just about over. One last day at sea, hanging out in a lounge that had a great view of the ocean. Spotted some whales and dolphins, read, talked, played poker, sigh. So fun.

Saturday we arrived back in Long Beach early in the morning. After dropping Darla and Bill at the airport, we headed to downtown Disney to catch the movie New Moon. Nice way to return to the real world.

Pat, Joel and I stayed in California until Tuesday. It was fun being home with Jill & Nathan. We cooked, golfed, ran errands and finally, went to the Riverside Auto Auction to buy cars for our new business, Lifestyle Motor Company.

All in all, a fun and productive trip. Now, on to planning Christmas in Sunriver.

All Together Dead - Charlaine Harris

All Together Dead by Charlaine Harris


My rating: 4 of 5 stars
I read Sookie #5-7 on our Thanksgiving Cruise. Fun, as usual.

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Yellow Tomato Pasta Sauce

My friend gave me a bag of yellow tomatoes. There was no way to eat them all, so I made some pasta sauce to freeze

Yellow Tomato Pasta Sauce Recipe #136439
This pasta sauce is sweet and simple. Very delicious and easy to make; especially if you are limited on time. You can cook it for just ten minutes or let it simmer for an hour. The longer it cooks; the better it tastes. Very few ingredients also make this a winner. Recipe can easily be doubled and frozen for later too. Ingredient amounts should be adjusted to your preferences.
by jennifer in new jersey
1¼ hours | 5 min prep

SERVES 4

5 ripe yellow tomatoes
1/4 cup light olive oil
1/2 teaspoon crushed red pepper flakes
4 leaves fresh basil (1 tsp dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (2 cloves)
1/4 teaspoon sugar
heat olive oil and all spices and basil in saute pan.
cut up tomatoes; any size is fine.
simmer on low for an hour.
tomatoes will start to break down.
stir and press them while they cook.
Cook for about ten minutes if you are pressed for time or an hour for full flavor.
pour or toss over pasta.
top with good quality shaved italian cheese.

Is it Goulash or is it Hash or is it a Scramble?

We made the craziest, most delicious concoction the other night. "Let's clean out the refrigerator". Lots of leftovers that need to be eaten before heading out of town. The only downside....It was PINK. Here's what we cooked/fried in a heavy skillet:

Mashed potatoes
Green beans
Acorn squash
Beets
Black Beans
Rice
Onion
Eggs
Garlic
Meat

Left to Tell - Immaculee Ilibagiza

Left to Tell: Discovering God Amidst the Rwandan Holocaust by Immaculee Ilibagiza


My rating: 5 of 5 stars
Amazing story of a woman whose family was killed during the Rwandan genocide in the 1990's. She survived by hiding a a 3x4 bathroom with 5 other women. Wow!

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Sarah's Key - Tatiana de Rosnay

Sarah's Key by Tatiana de Rosnay


My rating: 4 of 5 stars
If I could only remember who recommended this book to me, I'd give them a big thank you. Fantastic book. Set in Paris. Parallel stories of an American journalist married to a Frenchman and a young girl who was a victim of a Nazi roundup in 1942.

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