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Showing posts from March, 2010

03-31 Salsa Tuna & Sweet tuna for sandwiches

I wanted to experiment with tuna besides the mayo & relish sandwich.
I made them both and it was a tie.
So here are two to try:

Basic starter - mix:
1 can tuna, drained
3 T plain yogurt
2-3 T sweet onion, minced
2 t lemon juice

For salsa tuna, add:
1 c red kidney or black beans, drained
1/4- 1/2 c favorite salsa
1/2 c baby spinach, chopped
shredded cheese to taste
salt and pepper
Mix well
This tasted good on top of warm quesadillas

For sweet tuna, add:
1/2 c carrot, shredded
1/2 c golden raisins, chopped
1/2 c baby spinach, chopped
3 T orange juice
Mix well. This tasted good on toasted whole grain bread.

Either one is a nice change from the usual!

03-30 Maple Baked Squash

Place in a microwave baking dish:
1 acorn or butternut squash, halved lengthwise and seeded
Sprinkle with:
Salt and pepper
assorted herbs like thyme, rosemary and parsley
Then place inside each cavity:
a little pat of butter
1 T maple syrup.
Bake for 10-15 minutes depending on the size of your microwave.
Squash should be tender and pierce easily with fork in thickest section.

You can just cook a half at a time. Wrap the uncooked half tightly and refrigerate.

03-29 Applesauce Oat pancakes

Stir together:
1 c quick/rolled oats
1/4 c whole wheat flour
1/4 c white flour
1 T baking powder
1 t cinnamon
Then mix in:
1 c milk
2 T applesauce
4 eggs
Mix well then cook on hot griddle

These pancakes are light and fragile.
Be sure the griddle is hot before pouring on batter or the cakes will fall apart when you flip them.
The apple flavor is very subtle, serve with applesauce on top for a "full apple experience."

03-28 Quick Chicken Piccata

This is a lighter version than traditional Piccata sauce which is a butter sauce,
this uses broth as its base.

Boil water for
1 lb of penne rigate pasta or other similar size
Cook al dente

Cook in olive oil
1 lb boneless, skinless chicken, 1 inch pieces (or use leftover chicken)
about 5-6 minutes, until golden

In skillet over medium heat, saute:
1 T olive oil
1 T unsalted butter
1 colored bell pepper, cubed
1/2 red onion, thinly diced
when pepper softens add:
1 t garlic, minced
Stir well then stir in
2 T flour
cook 2 minutes then add:
1/2 c white cooking wine
Reduce liquid by cooking 1 minute, then whisk in:
juice of 1 lemon
1 c chicken broth
Stir in
3 T capers, drained
1/2 c fresh parsley, chopped
1 c baby spinach, chopped
let sauce come to a boil and add in chicken.
Salt and pepper to taste
Stir well and remove from heat to add:
1/2 c Parmesan, shredded or Dublinaire, Asiago, etc.
Combine hot pasta with sauce and serve immediately.

You can make this without the parsley but the lemon and the capers
give the sauce i…

03-27 Jessie's Multi Grain Bread

Feel free to halve this recipe it makes a lot.
You need 9-10 C Grains, but you use half at a time.
The grains can be in any combination or without one of them.
This is the bread we ate with the amazing soup.

Mix together grains:
(5 whole wheat flour, 1 c oats & ¾ c flax seeds processed in blender, 3 c white flour)
Put half of the grains (5 c) in large mixing bowl with:
2-3 T yeast
½ c nonfat dry milk
Combine and add and mix 1-2 minutes:
3 c warm water
2/3 c canola oil
½ cup agave nectar or honey
Let rest 10 minutes for yeast to sponge. Then add:
4 large eggs
4 t salt
Add remaining
5 c flour, a little at a time
until dough starts to pull away from sides of bowl.
Knead with countertop mixer or by hand for 5-6 minutes until dough is very soft.
It will still be sticky but stiff enough to shape into a loaf.
Bake or cover tightly and store in refrigerator up to two days.

Lightly oil hands and shape into rolls or loaves.
Let rise until very light (almost doubled in size).
Bake on pizza stone or silpat for…

03-26 Amazing Soup

=) This soup is very versatile, the amounts flexible and the herbs can be changed/substituted.

Bring to a boil until veggies are tender:
4 c chicken broth
1-2 lg sweet potato, cubed
3 lg carrots, cubed
Then add:
1/2-1 onion, chopped
1t oregano
1 t basil
1 t thyme
1-2 bay leaves
salt and pepper
Adjust herb amounts to taste and simmer a few more minutes,
If wanted meat, now add:
1-2 c chicken, cooked & shredded (leftover chicken is perfect for this)
In a small bowl, whisk to make a roux: (you can double it for creamier texture)
2 T unsalted butter, melted
into 3 T flour
then whisk into 1 c milk or directly into soup depending on how creamy you want it.
After the roux is whisked into the soup, add:
1/2 c peas, thawed if frozen (or put in frozen and leave on burner for a minute or two more)
Turn off heat and serve.

03-25 Italian Quinoa Salad

Thanks to Kristine who figured out the Italian Quinoa salad from Market of Choice!

Rinse and cook 15 minutes:
3/4 c quinoa
1 1/2 c water
Set in fridge to cool.

Prepare dressing:
2 T canola oil
2 T olive oil
2 T rice vinegar
juice of 1 lemon
Salt and pepper
Whisk well.

Prepare veg:
1/2 c baby spinach, chopped
1/4 c red onion, chopped
1/2 c tomatoes, chopped
1/2 c feta, crumbled
Toss together then stir gently into cooled quinoa
Pour dressing on top, mix and place in fridge 1 hour.
Perfect salad to go!

03-24 Klarsuppe (Danish Meatball and Dumpling Soup)

This is a traditional soup served at the beginning of a feast in Denmark to celebrate a Lutheran confirmation. Great Grandpa Anderson most likely ate it many times.
It is Bri's favorite Sunday dinner. It takes time but it's worth it!

Prepare meatballs in food processor or use hand mixer. The secret to tender meatballs is to beat them into submission. (Technically, it breaks down the tissue)
Beat together until pink color is gone:
1/2 lb ground beef, turkey or pork (or combination)
1/2 c onion, finely chopped
Then add, beating well:
1 t salt
1/4 t pepper
1/8 t allspice, ground
In separate bowl, mix into paste:
3 T flour
3 T milk
Add paste to meat mixture and beat again.
Then mix in
1 egg white
Beat well and let stand at least 30 minutes to absorb liquids thoroughly.
To cook:
In skillet, bring 2 inches of water to boil and salt generously.
Using teaspoon, shape about 40 small meatballs and drop into boiling water for 4-5 minutes
Lift cooked meatballs and place in strainer, rinse with cold water…

03-23 North Carolina Apple Cake

When I was working for UNC School of Medicine, Margie brought in this cake.
It tasted SO good to me. But how could it not, look at the ingredients!
I think we could reduce the sugar, but why? =)

Read the list with a southern accent, it makes cooking it more fun.
Mix all of the following ingredients:
3 c flour
2 c sugar
1 c canola oil
1 t baking soda
1 t vanilla
3 eggs
3 c apples chopped (granny smith or tart cooking apple)
cinnamon and nutmeg to taste
Pour batter into 9x13 pan. Bake 325 for one hour.
I declare! That there is some good cake!

03-22 Quick Strawberry Shake

Place all in large cup for stick blender or into large blender:

10-12 strawberries, washed and hulled and frozen
1/2 c milk
1/4 cup vanilla or plain Greek yogurt (any will work, just Greek is thicker)
1t -1T agave syrup to taste (you can use sugar or brown sugar or honey)
Blend until smooth at high speed.

03-21 Brant's Okonomiyaki

Japanese pancakes - Okono means Big Like and Tori means to cook something over a flame.
So "cooking a favorite" They are made with the favorite combination of ingredients by whoever is cooking them. One of the rare meals without rice.
Happens to be the first Japanese food he cooked for me and I was surprised that I liked it!

Prepare veggies:
1 half cabbage, chopped
5 large carrots, shredded
1/2 - 1 large yellow onion, chopped
Set aside on cutting board
If adding meat, cook 3-5 min on high in skillet with some sesame oil:
1/2 - 1 lb boneless pork or turkey, cubed (can use already cooked meat)
Set aside.
In separate large bowl, make runny batter of:
2 c flour
2 c water
2 eggs
Mix well then add in veggie mix and meat, if using. Combine well.
Pour 1/2 cup batter onto hot griddle, flatten as much as possible.
Cook like a pancake, flipping cake onto other side when golden on bottom side.

Serve with Bulldog Fruit and Vegetable Sauce (Asian market) and mayo spread atop.
Or like Bri, eat with ketchu…

03-20 Spinach & Feta Omelette

1 t olive oil
1/4 - 1/2 t garlic, minced
Saute 1-2 min then add:
1 c firmly packed baby spinach, chopped
salt and pepper to taste
Then add
2 eggs, lightly beaten with 2 t water, 1/4 t dill
Stir once then lift eggs to let uncooked egg run underneath for 2-3 minutes
Sprinkle with
1/4 c feta, crumbled (herbed feta is great also)
top with toasted pine nuts
Roll into omelette and enjoy!

03-19 Enchilada Sauce

For yummy wet burritos, or use in enchiladas, tamales, etc.

Mix in pan over medium heat:
3 1/2 c tomato sauce
1/2 c onions, finely chopped
1 T chili powder
1 t paprika
1/2 t salt
1/4 t cumin, ground
1/4 t oregano, ground
1 garlic clove, minced
Add and reduce heat:
1/2 c shredded cheese (Mexican cheeses or colby jack)
Stir and remove from heat when blended.

03-18 Udon (Japanese soup)

Prepare 1 lb Udon noodles by boiling in water for 5-10 min (refer to package)
When cooked, drain, keep warm and set aside.

Bring to a simmer in a sauce pan:
6 c prepared Bonito or Kaeshi soup (use 1 c base plus 3-5 cups of water)
see Kaeshi recipe(veggie or chicken broth can be substituted but tastes different)
Next add to soup over med. heat:
1/2 T ginger, minced
And add any combination of desired meat and veggies, like:
16 snow peas
1/2 c carrots, shredded
2 green onions, sliced
Now let soup boil then reduce to simmer and add:
4 eggs - be sure to break up yolks &/or cooked chicken or tofu cubes...
Remove from heat and add prepared hot noodles. Stir well and serve.

03-17 Corned Beef Salad

Happy St. Patrick's Day!!
Ireland isn't in a time warp, they update their recipes too =)

Cook in boiling water
2 potatoes, peeled and cubed
Remove potatoes from water and rinse in cold water
Put in still-boiling water
1 c haricot verts, halved (petite green beans)
for only 4-5 minutes then remove and rinse immediately with cold water

Combine with
1 lb cooked corned beef, shredded and cut into 3" lengths
1 c cabbage (red and/or green), sliced
1 T chives, chopped
Place in refrigerator

Make dressing by mixing together
1/2 c Dijon mustard
1/2 c prepared mustard
1/2 c brown sugar
1 T molasses or agave
1/4 c apple cider vinegar
1 clove garlic, crushed or minced

Toss all ingredients gently with 1/2 the dressing,
then add more dressing as desired
Serve cold.
Erin Go Bragh!

3-16 Corned Beef

The only reason this is on here is because you have to cook one so you can make the yummy Corned Beef salad that I am posting next for St. Patrick's Day!
You might as well get two meals out of it since you are doing the work-
Serve with mashed potatoes or cabbage salad and lots of water and fresh veggies and fruit!
It is so easy, its understandable why people have served big chunks of meat for so long.

So, buy a pound or two of corned beef
Place fat side up in the crock pot
Sprinkle the peppercorns on top
If Papa is visiting, add some cabbage in for him
Cook on high 5-6 hours

Eat your dinner portion, you will need about a pound for the salad
unless you are halving it-then 1/2 lb, of course!

When cool, remove as much fat as possible and place in the fridge for next recipe

03-15 Swedish Oatmeal Pancakes

I had this recipe and got the same one from Jessie but she had updated it with the substitutions of yogurt and agave. You can think of our great- grandmothers making this with a wooden spoon in their wooden bowls by the fire for all their little blonde children. =)

Combine and let sit for 5 minutes:
2 c plain yogurt or buttermilk
1 1/2 c quick or rolled oats
Then mix in:
1/2 c flour, whole wheat or white
1 t baking soda
1 1/2 t agave or sugar
1 t salt
2 eggs
Thin with a little milk if desired
Cook on hot griddle

3-14 Grilled Zucchini Quinoa

You will want your timer handy for this recipe =)

First, bring to a boil and let simmer on low for 15 minutes
1 c quinoa
2 c water

While quinoa is simmering, bring to a gentle boil:
3 eggs
water -enough to cover them in the pan
When at a gentle boil, turn off heat and let sit for 7 minutes (ONLY 7)
Then immerse eggs in the ice water you have sitting waiting for them

Toss together:
1 large zucchini cut into 3/4 inch coins
couple pinches of salt
drizzled generously with olive oil
Then place on cookie sheet and put in oven on middle rack to grill or broil about 5 minutes
then remove and turn zucchini over and cook 5 more minutes
Watch your oven as they all cook differently
(If someone has a grill, that would be even better)

Make dressing by blending together:
1 large ripe avocado, mashed to cream
juice of 1 lime or lemon
1/4 c lightly packed cilantro
1 clove garlic
1/4 c plain yogurt
3/4 c water
1/2 t salt
Set aside

Now its time to peel the eggs and cut each into quarters or if you have an egg slicer, slices

03-13 Easy Crescent rolls or cheesy crescents

These are slightly sweet and very soft

Just after lunch or during a break in the early afternoon, combine:
2 1/4 t yeast or 1 pkg
1/4 c warm water
Let yeast get bubbly, about 5 minutes.
Then beat together in large bowl:
3 eggs
Then add
1/2 c sugar
1/2 c butter, melted
1/2 t salt
1 c water
Mix well and then mix in yeast
4 1/2 c flour
Mix until dough is smooth and silky
Cover bowl tightly with saran wrap and put in refrigerator for about 3 hours

Later, about a half hour before you want to eat, remove from fridge and divide into 4 pieces
Roll out into a circle on floured surface one piece at a time and cut into 8 triangles (like a pizza)
Start with large end of triangle and roll dough into crescent shape
Place on cookie sheet and bake for 10 minutes at 375 F Serve warm!
You can freeze the extras, it makes a lot...32! But they reheat well

*You can spread each triangle with thin layer of cream cheese and/or slice of cheese then place a slice of ham or shredded chicken or turkey.... etc. inside
They make a …

03-12 Leif's Birthday Burritos

His favorite is the wet burrito-

On skillet, cook
1 uncooked tortilla or warm a prepared one

In pan, saute together
handful of shredded chicken
large spoonful of black beans
1 T taco or mesquite seasoning
When warmed through, remove from heat.

Place tortilla in oven or microwave safe dish with edges, depending on how you going to heat it.
Spread thin layer of refried beans on tortilla
Spread thin layer of sour cream
Sprinkle entire tortilla with thin layer of finely grated cheese (mexi blend is best)
Layer to the middle-side of tortilla with chicken bean mixture, leaving edges clear
Sprinkle with frozen corn and a bit more cheese
Splash some taco sauce inside then,
Fold tortilla by sides then roll up, resting with edge side down
Pour a generous amount of enchilada sauce over burrito
Sprinkle on a bit more cheese
Bake 10 - 15 minutes in oven or 3-5 minutes in microwave until heated through and bubbly
Serve with pico de gallo or other favorite chunky salsa
And picture Leif loudly oohing and awwhing and enj…

03-11 Butternut Risotto

Here you go Mckenna-this is from Giada. =)

Bring to a boil:
4 c vegetable broth (i think chicken would be fine)
1 vanilla bean (opened and seeds scraped out into broth) or 1 t vanilla
Reduce to simmer and add:
1 butternut squash, peeled and cubed
While squash cooks, saute in skillet over medium heat:
1 onion, chopped
2 T butter
1 pinch of salt
When onions are soft, (don't let them brown) add:
1 1/2 c arborio rice
Stir and toast slightly before adding:
1/2 c white cooking wine
Sitr and let evaporate over high heat.
Remove squash from broth and set squash aside.
Slowly add 1/2 c broth to rice over med-hi heat- stirring constantly
As broth is absorbed, add more until all is absorbed and the rice is plump.
Remove from heat and add:
1 T butter
1/2 c Parmesan
salt to taste
Stir well and add in set aside squash.
Serve immediately

Could add thinly sliced or cubed ham or proscuitto to this dish

03-10 Ramsay Linguine

Boil water for linguine, then add:
dash olive oil
linguine or fettuccine - its especially good with fresh
When al dente, drain but reserve some cooking water

Meanwhile in skillet, sauté
3 t olive oil
pinch salt
1 red onion, chopped
2 cloves garlic, chopped or minced
red pepper flakes to taste, just a light sprinkle will do for you
When onions are softened, add:
3 med tomato, chopped
2 T capers
1/2 can black olives, chopped
drizzle on more olive oil
When heated through, sprinkle on
handful of fresh basil, chopped
fresh salt and pepper
Serve over the cooked pasta using reserved water if needed.
Its a great side dish with fish baked with pesto

03-09 Crepes Francaises

360 g de farine
150 g de sucre
75 cl de lait
2 oeufs
10 g gros sel
10 g beurre fondu
10 g sucre vanille
Melanger farine, tamisee sucre, sucre vanille, sel.
Faire trou au centre, mettre oeufs melanger.
Melanger beurre et lait.
Mettre dans le saladier au fur et a mesure
A heur au frigo
Eglantine LeBlond
12 oz flour, sifted
5 oz sugar
1t salt
1 T vanilla sugar*
Make hole in center of dry ingredients and add:
2 eggs
Mix well then mix in a little at a time:
1 T unsalted butter, melted
than mix in a little at a time:
2 c whole milk
Refrigerate at least 1 hour

If you haven't made them before:
Heat crepe pan to very hot first. Oil well if not nonstick.
Pour a thin layer of batter covering the surface of the pan
Crepe will cook quickly and need to be turned over almost immediately
Shake pan and flip crepe over to make other side golden (a spatula may help you)
Serve immediately with favorite filling or topping.

Our favorites:
Banana & Nutella
Fresh ras…

03-08 Mashed Potatoes

A good measure is 1 potato per serving, plus 1 more potato.
So for one person:
2 potatoes, peeled, or not but don't peel baby reds & cut into chunks (smaller pieces cook faster)
Put potatoes in pot and cover with cold water.
Add generous amount of salt -1/2 t- or so to water.
Bring to boil and cook over medium heat until potatoes are tender -about 15 minutes.
Drain potatoes and return them to warm pot over low heat.
Use mixer or masher or immersion blender to mash.
Add 2-3 T butter and 1/2 c chicken stock or milk.
Beat well, adding more stock or milk until desired consistency is reached.
Taste and add salt or butter if desired.
Top with ground pepper and chives, crumbled bacon, sour cream, shredded chicken, etc.

03-07 Chewy Oatmeal Raisin Cookies

Line two cookie sheets with parchment paper (find it by the plastic wrap) or Silpats
Whisk together:
1 1/2 c flour
1/2 t EACH salt & baking powder
1/4 t EACH nutmeg & cinnamon
In separate bowl, beat with mixer:
1/2 lb unsalted butter, softened
until creamy. Then add:
1 c EACH light brown sugar & white sugar
(you can reduce this amount by 1/4 c white without changing the cookie)
Beat until fluffy, about 3 minutes.
Add -one at a time-
2 eggs
Beat well after each egg and then stir flour mix into butter mix. Add:
3 c rolled oats
1-1 1/2 c raisins or 1 c raisins & 1/2 c nuts
Mix well then make 2 inch balls and place -well-spaced- on cookie sheets
Bake at 350F, around 15 -20 minutes. But really watch them-
Remove from oven at the first signs of browning edges or top on the cookie in the hottest part of the oven. Slide parchment paper full of cookies onto cooling rack, cold stone or coldest part of the counter. (maybe even outside if you can stay with them) This helps stop the cooking and will…

03-06 Pico de Gallo

3 tomatoes, diced
1 onion, diced
1/2 c cilantro, chopped
1 lime, squeezed -use juice
2-4 serrano chiles, thinly sliced*
salt and pepper to taste
Keeps in fridge for a couple days.
Options- add 1/2 c mango or jicama
*you have to experiment with the chiles as
each adds different amounts of heat

03-05 Easy corncake

When you were little, we used to eat this with the veggie chowder. I called it cornbread until we moved to North Carolina and I ate the real stuff =) But really, it is a cake.

Combine in large mixing bowl:
3 eggs
1 1/2 c milk
3 c flour
1 t salt
1 T baking powder
4 heaping T yellow cornmeal
2 1/2 sticks unsalted butter, melted
2 c sugar
splash of canola oil
Pour into 9x13 pan
Bake at 350F 45-55 minutes, until golden and toothpick test is clean.

03-04 Banana Oat Waffles

These are SO yummy! Like a dessert.

1 banana, mashed
2 c rolled oats
1/4 c flour
1/4 sugar
1 pinch salt
1/8 t baking powder
1/2 c unsalted butter, melted
stirring and adding until the batter is like a thin pancake batter.
Pour into hot waffle iron.
Let them turn golden.
They tend to be very floppy but delicious!
Bri made them the next morning again because she loved them so much.

03-03 Chinese Noodle Salad

Bring pot of water to boil to cook:
6 oz soba or Chinese egg noodles
Drain and let cool.
In skillet, cook for about 3 minutes:
1 T sesame oil
1 lb boneless, skinless chicken breasts, sliced crosswise in thin slices
In mixing bowl, whisk
1/3 c creamy peanut butter
3 T red wine vinegar
3 T soy sauce
1/4 water
1 1/2 T sugar
Toss sauce with chicken and noodles in large bowl.
5 oz lettuce, sliced into thin strips (I think cabbage would work well)
1 red bell pepper, sliced thin in long strips
6 green onions, sliced into 1/4" rings
Toss to combine well and serve.

Now this didn't go over well with the kids at all. The adults only gave it a 3 out of 5.
But-the next day it tasted better... So it may be worth experimenting with letting the sauce and noodles sit for a while then putting it all together.

03-02 Spinach Quiche

1/4 c unsalted butter
3 cloves garlic, minced
1/2 onion, chopped
When onion glistens, stir in:
10 oz fresh baby spinach, chopped OR frozen spinach, chopped, thawed & drained
6 oz herb & garlic feta (but will work with plain)
1/2 c Gruyere, cheddar, jack,etc. shredded*
When combined and warmed through, place mixture into:
1 deep dish pie crust, unbaked & thawed, if frozen OR puff pastry sheet rolled out to fit (the extra corners just fold over the top)In mixing bowl, beat:
4 eggs
1 c milk
salt and pepper
then pour egg mixture over the spinach in the crust.
Bake at 375F 45 min to 1 hour
Let sit 10 min before serving.

*a mushroom fan would also add in some mushrooms here...

03-01 Pescado al Horno

Prepare to wrap in foil:
1 fish fillet
Spread atop fish:
2 t salsa
and sprinkle with
cilantro, chopped
Close foil and perforate top with a fork
Bake at 400F for 10 minutes.
Serve with squeeze of lemon.

02-28 German pancake

Preheat oven to 450F is a MUST-
You also have to have a skillet that can go from stovetop to oven.

Lightly beat in mixing bowl:
5 eggs
then add:
1/2 c flour
1/2 c milk
1/4 t salt
pinch gr nutmeg
Beat until blended.
In 12 inch oven proof skillet (cast iron), melt
4 T butter
then pour batter into hot skillet before butter browns.
Cook 1-2 minutes then put in 450F oven for 10-15 minutes until Golden
Sprinkle with powdered sugar and lemon juice and serve warm

02-27 Cheater orange rolls

These are like the rolls I make at Christmas, only you have time for these.
And plenty of time in the rest of your life to make the ones from scratch.

12 frozen dinner rolls, thawed but cold
Roll each roll into a rope, make knot (think pretzel)
Brush each with
3T melted butter
Combine to make orange sugar:
1 orange rind, grated
1/2 c sugar
then rub knot in orange sugar, covering both sides.
Cover, let rise to doubled and bake 15-20 minutes at 350F
Let cool.
If you want them sweeter add the glaze-
1 c powdered sugar
1 t butter, melted
3 T OJ
Mix well and pour over rolls.

02-26 Caldo de Albondigas (meatball soup)

Mix thoroughly:
3/4 lb ground beef
1 egg
1/2 c bread crumbs
1/2 t salt
1/4 t pepper
2 T fresh parsley, chopped or 1 T dried parsley
1/4 c rice
Form 35 meatballs. Microwave 5 minutes on paper towels
In large pot, bring to boil:
2 c chopped tomatoes (fresh or canned)
1 c carrots, sliced
1 t salt
4 c beef broth
4 c water
1/2 c onions, chopped
1/4 t pepper
2 t oregano
1/4 c rice
add meatballs.
Reduce after boiling, cover and simmer 1 hour.
Serve with quesadillas. Delicioso!

02-25 Legumes de Eglantine

6-7 red potatoes, cubed
until tender. Drain.
Place in saute pan with
3-4 zucchini, cubed
1 T olive oil
Saute until zucchini glistens then sprinkle with
2-3 T Herbes de Provence*
In separate pan, cook
1 lb ground turkey
Crumble and drain then add to squash and potatoes.
Stir well and sprinkle with salt and pepper to taste.
Serve warm.
*(any combination of dill, thyme, rosemary, marjoram, sage, savory, oregano, basil, garlic)

02-24 Sweet and Sour

You can make this with the pork or the tofu or both...

Put equal parts brown and white rice in rice cooker or start rice cooking on stove.
In large pan, sauté:
1 T sesame oil (canola oil is fine)
1/2 lb pork, cubed small
a few min. then when outer layer turns white, add:
1/2 onion, chopped
3 lg carrots, cubed or sliced
Stir well. When almost cooked, push veggies to one side of pan.
Drain any juices and then
stir together in that space:
1/2 c brown sugar
2 T cornstarch
2/3 c red wine vinegar
the reserved pineapple juice (see pineapple below)
2 T soy sauce
1/2 t garlic powder or 1 t fresh garlic, crushed
1/2 t gr. ginger or 1 t fresh ginger, crushed
When combined, stir veggies into sauce until thickens,
then add:
1 box tofu, cubed
1 can pineapple chunks, cut in half & drained -SAVE JUICE for sauce
Stir well. Serve on hot rice.

02-23 Easy Italian bread

1 1/2 T yeast
1/2 c warm water
Let sit 5 minute til foamy.
Separately combine:
1 T salt
1 T sugar
1 T EV Olive oil
1 3/4 c hot tap water
Stir well then add in yeast water and:
5 to 5 1/2 c Bread flour (but will work with regular)
Knead for 5 minutes and let rise in warm place 1-3 hours (until doubled)
Divide dough into 3 portions, make long rolls and place on cookie sheet
Let dough rest 15-20 minutes. Slash top layer a couple of times at an angle
Bake 25 minutes at 375F. Spray with water every 5 minutes for crunchy crust.
Can freeze extra loaves in ziplocs when cooled completely.

02-22 Chile Pasta

Bring water to boil for
1/2 - 1 lb of short pasta, like farfalle or ziti
In another pan, saute for 4 min:
1 T unsalted butter
1 colored bell pepper, chopped
Then add:
1/2 onion, chopped or 1 c green onion, thinly sliced
1/2 c Canadian bacon, diced
Stir well. When onion glistens add:
2 T flour
1 t chili powder
1/2 t salt
1/2 t gr cumin
1 tiny can (4-5 T) chiles, crushed (New Mexico Hatch chiles are the best)
Stir and cook 1 minute then gradually stir in:
2 1/4 c milk
Whisk for 4 minutes then remove from heat to add:
1 1/2 c cheese, shredded
2 T fresh cilantro, chopped or 2 frozen cubes of cilantro
Stir well and combine with pasta
Sprinkle more shredded cheese on top and bake in a shallow dish for 15 minutes at 400F.
Serve with pico de gallo or salsa

02-21 Broccoli is Better Salad

Toss together:
1/2 c broccoli, cut into small pieces
1/2 to 1 c mixed baby greens/lettuce, torn into bite size
1/2 - 1 c tomatoes, cubed
1/4 red onion, very thinly sliced
1/2 c golden raisins, craisins or reg. raisins
1/4- 1/2 c cheese,shredded
1/4 c bacon, crispy and crumbled
Then pour on half the vinaigrette, toss again.
Add more if needed
1/2 c plain yogurt
1/4 c milk
2 T white vinegar
2 T agave or honey
salt & pepper to taste
Refrigerate unused portion.

The name comes from the fact that you can't taste the broccoli! So, it tastes "better" haha