Thursday, January 31, 2008
Thursday, January 24, 2008
Wednesday, January 23, 2008
What a great blog...I look every day at my RSS feeds, hoping that I will see a new one from her. And today I was rewarded. I don't know how you could read this all of the way to the end without wanting to race out and buy a dozen chicken legs...or, how about that Morton's Hot Salt? Something new?
Monday, January 21, 2008
Well, it wasn’t mine. The Soup Simmer-Off at the Federated church attracted about 13; or was it 14 contestants? And my Sweet Potato Surprise didn’t win. It was good; but presentation is everything and mine was very bland looking.
I started with a recipe that attracted me because of the colors it promised.
Here’s the original recipe;
Eating a rainbow of colors isn't so easy in the winter, but here is a
soup that is as sweet and pungent, as it is colorful. More accurately,
the soup will be as colorful as the sweet potatoes that you choose,
which come in an array whose colors include red, orange, purple,
yellow and white. With the added benefit of only 3 grams of fat per
serving, this soup is a winner for your health.
1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari or
5 cups sweet potatoes, peeled and cubed
1 teaspoons coriander
1 teaspoon garam masala
6 cups vegetable stock (I had to use chicken stock)
1/4 cup chopped fresh cilantro
Heat the oil in a soup pot over medium-high heat. Add the red chili
flakes, leeks, ginger, and aminos. Sauté for two or three minutes. Add the
sweet potatoes and sauté until they are well coated and begin to brown
slightly. Add the coriander and garam masala. Sauté another two minutes,
stirring frequently. Add the vegetable stock to cover the sweet potatoes
and bring to a boil. Reduce the heat to a simmer until the sweet potatoes
are tender. Blend with a hand blender or food processor into a smooth
consistency, adding more stock as necessary. Reheat before serving and
garnish with the chopped cilantro. Serves 4.
I had to double the recipe, as we were supposed to make enough for 8-10 people. And then, the liquid seemed to overwhelm the potatoes, so I had to add…surprise! Yukon Gold Instant potatoes. Which were great for adding consistency and giving the color a slight boost into the less than nauseating range. And I had to strain the soup to remove the Coriander as some people (nameless) seemed to think soup should not contain ‘things’. But I had to do something with the flavor.
Wednesday, January 16, 2008
Tuesday, January 15, 2008
Laurae had to make dessert yesterday for the Merry Martha’s gathering at the church and she chose a recipe from deep within her archives. This was a recipe from our neighbor of 35+ years ago, when we lived in
Here’s Karleen Griffin’s recipe for Fruit Cocktail Dessert.
Mix together…1 egg, slightly beaten and 1 #10 can of Fruit Cocktail (use only 1/4 of the juice)
Now mix together the following and then add to the eggs and fruit.
1 cup flour
1 cup of sugar
1 tsp baking soda
½ tsp salt
Almost last… place the mixture in a 9x13 pan, buttered.
Last, mix together ¾ cup of brown sugar and ½ cup of walnuts. Place this on top of the mixture and bake in a preheated 350 oven for 30-40 minutes. Serve with whipped cream topping.
As I was posting this recipe to the church blog, I decided to create a link to Newbury Park. And once again I was surprised to see what had become of the small community we once called home. Our first ‘home’. Apparently, once a place becomes popular or seems headed that way…we’re outta there!
Sunday, January 13, 2008
And...my meatloaf recipes are very much open to your own interpretation. Add or subtract anything you like, you can rarely go wrong.
I started with 2.5# of ground turkey and added the following.
1/2 jar of Homade Chili Sauce
1 dozen baby carrots, sliced thin
1 cup of frozen peas
1 Tbs Greek Seasoning
1 Tbs Black pepper, freshly ground
I cup of bread crumbs...any kind. (I used Panko, because that was what I had)
I small jar of Trader Joe Bruschetta
1 Tbs Worcestershire sauce
1/2 red onion, chopped
Put it all in a standard loaf pan and cook for an hour at 375.
It was beautiful! And tasty! In retrospect, I should have used a full jar of Homade Chili Sauce, but that was all I had. And maybe another splash of Worcestershire. Next time...
Thursday, January 10, 2008
I should also include the fact that we used 'instant' mashed potatoes. If you can tell the difference between those and the real deal; more power to you! I used Paradise Valley Yukon Gold potatoes, from Winnemucca? Now I have been to Winnemucca before and I did not see anything resembling paradise, but hey! I could be wrong.
If you follow the link above and scroll down, you will see that Costco no longer stocks this product and that's a shame. I suppose I could drive to Paradise Valley?