The Lightning Thief by Rick Riordan
Major Pettigrew's Last Stand by Helen Simonson
The Sweetness at the Bottom of the Pie by Alan Bradley
River Secrets by Shannon HaleSalt 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
Comedy in a Minor Key by Hans Keilson
Tim Gunn: A Guide to Quality, Taste and Style by Tim Gunn
You Had Me at Woof: How Dogs Taught Me the Secrets of Happiness by Julie Klam
Princess Academy by Shannon Hale
Enna Burning by Shannon Hale
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
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.
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.
This sounded so healthy interesting. Let's try it
The Elegance of the Hedgehog by Muriel Barbery
Limbo: A Memoir by A. Manette Ansay
Ben and Me by Cameron Gunn
The Goose Girl by Shannon Hale
The Girl Who Kicked the Hornets Nest by Stieg Larsson
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
Cutting for Stone by Abraham Verghese
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
The Little Friend by Donna Tartt
