The Well

Chicken and Gnocchi Soup

Lynda — Tue, 10 Jan 2012 15:30:38 GMT

A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.

Chicken and Gnocchi Soup

Bragging...

Lynda — Mon, 28 Feb 2011 18:56:00 GMT

Check out my nephew, U.S. Coast Guard Petty Officer Second Class Ben Murray,

Yeah I'm proud of him!

Heart Warming Chili

Lynda — Mon, 14 Feb 2011 15:06:00 GMT

...and no I don't mean heartburn. This is a flavorful chili with some spice but not hot. The weather is warming up but there are still days I like that comfort food.

Heart Warming Chili
Origin: Me

Prep Time:

20 min

Cook Time:

6 - 8 hrs

Servings:

Ingredients:

1 lb lean ground beef

1 med red, orange OR yellow pepper, chopped

1 med onion, chopped

2 cloves garlic, minced

1 can dark red kidney beans, drained

1 1/2 tbls Mexican Seasoning (my blend or store bought)

1/2 tbls chili guajillo chopped

2 medium tomatoes, peeled and chopped

3/4 tsp salt

1 tsp chili powder

1/4 cup brown sugar

6 oz tomato paste

Directions:

Brown beef with onions, peppers, and garlic until no red is left in the meat. (Slightly brown and pink)
Drain
Add meat and all other ingredients to crock pot.
Cover and allow to cook for 6 - 8 hours, stirring once.
Top as desired with shredded cheese, jalapenos, sour cream

Progress Report

Lynda — Fri, 05 Nov 2010 15:58:00 GMT

I know this makes for a boring blog post but as I've mentioned...this is serving as a journal just now. I've stuck to the plan for 4.5 days and lost 5 pounds..even though that is not the goal of the plan, it sure is a nice side effect.

I feel sure most of it was fluid but the anti-inflammatory effects also reduce the insulin production that causes your body to store more fat.

The last two nights have been easier than expected not to give in and take the easy way out. We went out with a friend to a favorite Pizza place of mine. Rafik was kind enough NOT to order my favorite pizza so I was able to ignore the croutons on my wood-roasted chicken salad and the bread.

Last night Rafik called wanting to bring home supper…he was suggesting burgers and Panera..etc. Surprisingly easy to say no. I did have corn tortillas with the enchiladas I made but the were whole corn.

I am really tired after a long week so I will be very lazy with supper tonight. There is a basic tofu chili recipe in the anti-inflammation guide. I am going to morph that into my own and see how it goes.

In case you are wondering why the sudden interest in tofu? It's an easy way to get low fat but super high protein.

I'll update you on the tofu chili this weekend!

Southern Fried Tofu and Fish Oil???

Lynda — Tue, 02 Nov 2010 13:51:00 GMT

Tofu and Fish Oil! Can I have a YUM!? Yeah, I didn't think so.

Yesterday I begin a new journey and thus a differently focused blog for a while. It will be a bit of a journal.

I have started an anti-inflammatory meal and supplement plan as a means of doing something besides jabbing a needle somewhere every other day or swallowing poison every 6 months. Betaseron alters the disease course by 'modifying' your immune system..the same with Cladribine. But there is lots of research that indicates that the inflammation is the most damaging part of most chronic disease including MS. Betaseron I will continue..Cladribine..well they won't let me have anymore even if I wanted it so the next experiment begins.

One thing I discovered was that a person with chronic health issues accompanied with inflammation ...makes it sound like a date doesn't it?... should consume large quantities (>10 grams) of ultra refined fish oil every day. I DO NOT eat fish. Enter Liquid Fish Oil with memories of Spanky and Alfalfa gagging as they took their Cod Liver Oil.

I looked up ultra refined brands on International Fish Oil Standards. Youshould not take this much fish oil aunless it has been tested for Mercury and PCP contamination. I opted for the Nordic Naturals Ultimate Omega Liquid. I take 1 tablespoon. It has lemon added to the oil and was actually palatable when mixed with my shake yesterday morning…and no serious fish burps.

I do think I have proven Mind Over Matter Theory. I can't even taste it but every time I think about what I drank I fight the urge to gag (pleasant imagery there)

My shake recipe for the morning:

1 cup 2% milk

1 cup frozen blueberries

1/2 scoop Show Me the Whey vanilla protein powder

1 tablespoon Fish Oil

It took me some time to work up the courage to drink fish oil. I was so late for breakfast that my shake was really brunch. I had an apple and a stick of string cheese as a snack…for supper..I cooked Tofu for the first time in my life.

This recipe still needs tweaking…there was way too much salt…but I modified it quite a bit from the original. Still Fikki liked it and says he wants it again (the true test). I will let you know how the improvements go and post a pdf at that point.

Southern Fried Tofu

7 oz extra firm tofu (about half a block) sliced 1/2 inch thick (5 slices)

2/3 cup 2 % milk

2 tsp white vinegar

1 cup nutritional yeast

2 tsp salt

1 tsp onion flakes

1/2 tsp garlic granules

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp curry powder

1/4 tsp red pepper

1/4 tsp cumin

1/4 tsp lemon pepper

1 Tbsp canola or olive oil

Press the sliced tofu under a heavy weight for 45 minutes. I do this by layering the tofu on a silicone cutting mat, then two layers of paper towel then I use a flat pan with a cast iron skillet on top of the pan. I change the paper towels once during the 45 minutes.

Mix milk and vinegar together for dipping liquid.

In a separate bowl mix all dry ingredients together.

Coat the bottom of a heavy skillet with oil and heat on medium high.

I take another silicone mat (a pan will be fine, this is just to control the mess) and layer with paper towels and place a cooling rack on top of that.

When the skillet is heated I dip the tofu in the soured milk, then the herb mixture, then into the pan. When that side is brown flip over the tofu and do the other side. I also browned the edges.

What I will do differently next time:

Cut salt to 1 tsp

Cut the slabs diagonally into triangles

Dip in flour before the milk.

Using flour means I should have a slightly smaller serving of veggies or fruit with my meal.

To round out this meal I had a very large salad of just mixed greens onion and a few slices of carrot.

Just before I went to bed I had half an apple and a cheddar and mozzarella cheese twist.

Roasted Red Pepper Hummus and the Pink Glove Dance

Lynda — Fri, 01 Oct 2010 19:51:00 GMT

Pink Glove Dance: The Sequel!!!

and on to the food...

This is a very simple recipe that can be modified easily to be use other flavors besides Roasted Red Pepper. I have made this also without the peppers for regular hummus, with black olives and a pinch of sugar for a more earthy hummus, and seeded roasted tomatoes for a fresher taste.

One update I intend to make to this recipe soon is the quantity of chick peas will be measured after drained so that dried chick peas can be used instead of canned.

My favorite use for this hummus is as the protein on a veggie wrap...come back soon for that recipe!

Roasted Red Pepper Hummus

Origin: Allrecipes with modifications by me

Prep Time:

5 min

Cook Time:

Cool Time:

1 hr

Servings:

Ingredients:

1 (15 ounce) can garbanzo beans (chick peas), drained

1 (4 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 1/2 tablespoons tahini

1 clove garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chopped fresh parsley

Drizzle of olive oil

Directions:

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley and drizzle the top with a bit of olive oil before serving with chips, pita wedges, or crackers.

Additional Notes:

To spice it up a bit increase the cayenne to 1/2 teaspoon.

Beet and Goat Cheese Salad Stacks

Lynda — Fri, 10 Sep 2010 15:39:00 GMT

Popeye was so wrong! Spinach doesn't have near the iron they thought when the cartoon started…but beets…there's a real heavy weight.

This salad is wonderful, delicious, and looks great when serving. Once again I use a slow cooker to get around heating up the kitchen but you could definitely just use the canned sliced beets or of course roast them in your oven until tender. I usually cook the beets the day before and allow to cool over night in the fridge.

This salad is especially pretty when you mix the gold and red beets.

Beet and Goat Cheese Salad Stacks

Origin: Me

Prep Time:

15 min

Cook Time:

3 hrs

Cool Time:

1 hr

Servings:

12-15

Ingredients:

1.5 lb small beets

6 oz goat cheese

1 Tbsp sour cream or heavy cream

1/4 cup finely chopped chives

2 cup balsamic vinegar

1 tsp dark brown sugar

A few toothpicks

Directions:

Wash the beets and remove tops.

Line slow cooker with aluminum foil and place beets in the cooker. This is to ease cleanup.

The Beets:

Turn slow cooker on low and allow to roast slowly over next three hours or until tender. The time it takes could be less depending on the beets. To test insert a toothpick or knife into the beet. The beet should feel tender all the way to the center. As soon as the beets are done remove and allow to cool.

When beets are cooled slice into 1/2 inch slices.

The Glaze:

Pour the balsamic vinegar into a small sauce pan. Stir in the brown sugar. Stick a toothpick into the center of the vinegar. You are doing this to measure so keep it straight.

Heat the vinegar on LOW for about one hour. You want the vinegar to reduce to about half to a quarter the original amount depending on your preference for thickness. You can measure by inserting a clean toothpick in the same place and comparing to the first toothpick. The very minimum for me is the reduction coats the back of a spoon and when I run my finger across the back of the spoon the sauce does not immediately fill back in the line.

Allow to cool.

The Cheese:

Mix together the goat cheese, sour or heavy cream (I use whichever I have on hand). Set a few chives aside for garnish and mix the rest in with the cheese mixture.

The Assembly:

On a small plate place one slice of beet. Top with a 1/2 teaspoon of cheese mixture. Add another slice of beet, then cheese mixture and a last slice of beet. Top with 1/2 teaspoon of cheese, a sprinkle of chives and a small pouring of glaze. Continue with next stacked salad.

Additional Notes:

I usually make a large batch of the glaze and keep it in my fridge in a cute little bottle. It stores very well. It's great on tomatoes with basil and fresh mozzarella too.

A Complete Slow Cooker Dinner

Lynda — Fri, 20 Aug 2010 16:55:00 GMT

It is too hot to turn on the oven! And who wants to stand outside in front of a hot grill? This is my real food, good enough for company work around.

The Entrée

Beef Tri Tip in a Slow Cooker

Origin: Lynda

Marinade Time:

8 hrs

Prep Time:

15 min

Cook Time:

8 hrs

Cool Time:

15 min

Servings:

Ingredients:

4 - 5 lb Beef Tri Tip

Marinade:

1/2 cup red wine

2 tablespoons canola oil

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon chopped garlic

2 teaspoons salt

1 teaspoon black pepper

Directions:

Mix all ingredients together and marinade the tri tip overnight in a zipper bag.

In a cast iron dutch oven pour enough canola oil to cover the bottom well. I use the dutch oven instead of a skillet because a) it reduces splatter and b) the high sides provide a way to lean the tri tip as I brown the edges. Heat the oil over Medium High heat. AFTER the pot is hot sear all sides of the tri tip. If you plan on making gravy save the fond (those flavorful little brown bits in the pan.).

Here you have to make a choice.

If you want this to be more like a tender roast. Place the tri tip in a large slow cooker on low for about 8 hours or on high for about 4.5 - 5. This will cook it through and it will be fall apart tender.

If you want this to be more like a tenderloin, roll aluminum foil and create a rack in the bottom of the slow cooker. Place the tri tip in a large slow cooker on low for about 6 hours or on high for about 3.5 - 4. Internal temperature should be about 140°F.

Remove from slow cooker and place on serving plate. There are plenty of drippings for gravy if you so desire. I never thought I would say this but…it's too hot here for gravy right now.

Cover with foil and allow to stand for 15 minutes before slicing against the grain. (This means perpendicular to the grain. All cuts are made more tender if you slice this way.)

The Extra Flavor

Baked Onion

I did this instead of gravy this week. Using my very small (onion size) crock pot I peeled the 'skin' and outside layer from the onion. I cut out the middle and stuffed a little butter in the hole…then I stuffed a low salt chicken bouillon cube in and topped it with more butter.

I place this on enough foil to pull over and cover the onion. I added more thin slices of butter all around. I used about 2 tablespoons total of butter. I pulled the foil up over the onion and twisted closed. I placed this in my crock pot and let it bake about 5 hours.

Served sliced with the beef…melt in your mouth SCRUMPTIOUS!

The Starch

Baked Potatoes in..you guessed it. ..a Slow Cooker

Wash your potatoes and prick them with a fork. If you like them wrapped in foil you can do so here too. I do suggest that you line the crock with foil if you are baking sweet potatoes because of the drippings.

Place them in the crock pot..no water. You can do one or as many as will fit with the lid closed properly. They can stand on end or be stacked on top of each other…makes no difference.

Allow them to bake 4 hrs on high or 8 hours on low.

Voila! Nicely baked potatoes without turning on the oven.

The Veggie

A simple garden salad

The Dessert

Honestly I didn't make a dessert. It's too hot to eat that much. But if company were coming…this is what I would have done. I've made this many times before and it has always been wonderful.

Banana Foster in a Slow Cooker

Origin: AllRecipes.com with modifications by Lynda

Prep Time:

10 min

Cook Time:

2 hrs

Servings:

Ingredients:

4 bananas, peeled and sliced

4 tablespoons butter, melted

1 cup packed brown sugar

1/4 cup white rum

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1/4 cup shredded coconut

Vanilla Ice Cream

Directions:

Layer sliced bananas in the bottom of a slow cooker.

Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.

Cover and cook on Low for 2 hours. Add walnuts and coconut during the last 30 minutes of cooking.

Serve over Vanilla Ice Cream

Additional Notes:

1 teaspoon of rum flavoring can be used instead of 1/4 cup rum.

Use ripe bananas..no green at all.

In my experience you do not want to overcook this. The bananas seem to toughen up if this is cooked too long. Usually I add the walnuts and coconut just before we sit down to eat so I start his 90 minutes before I plan to sit down.

For dramatic effect you can pour just a splash of rum as you serve and light at the table.

Quick Post

Lynda — Thu, 29 Jul 2010 19:28:00 GMT

If you have seen any of this Season's Next Food Network Star you have probably come to love Aarti Sequeira as I have. Today I finally made it to her blog...and what a blessing on so may levels!!! She cooks and she inspires!

I posted today just so I could add her Aarti Paarti blog my side link and you could meet her too.

Slow Cooker Creamed Corn

Lynda — Wed, 02 Jun 2010 21:58:00 GMT

This is my go to side dish recipe for everything from Cook-Outs (that's a BBQ to you from the non-Southern regions) to Thanksgiving. This is rich and seems almost decadant for a side dish...there is nothing lean or low fat about it. See sounds good already doesn't it?

You will also notice on the recipe that adding a can of WELL DRAINED corn is the secret to the crispness...and I do mean well drained...by emptying into a colander for about 15 minutes and allowing to drip.

You can also completely omit the canned corn if you like. I have served it both ways and always folks have told me how much they like it. No adjustments to the recipe are needed if you do not add the canned corn at the end but DO NOT add the corn without draining well or it will be runny to the point of not worth serving in my opinion.

Milk and cheese will burn so I do not recommend trying to save time by turning the slow cooker to high. If you need time..microwave long enough to get things started.

I have also added things at times for zing. Chopped roasted red pepper (in the last 30 minutes), or finely diced onion at the beginning.

As always the pdf file to download is linked to the name of the recipe.

Slow Cooker Creamed Corn

Prep Time: 10 Cook Time: 3 hours Servings: 20

Shopping List: Amount: Prep Directions:

Frozen Corn 64 oz

Cream Cheese 16 oz cubed

Butter 1 cup(s) cubed

Sugar ½ cup(s)

American Cheese 6 slices

Milk ¼ cup(s)

Can Corn 1 can(s) WELL DRAINED

Directions:

1 In a 6 Quart Slow Cooker (larger is better) combine everything but the can of corn.

2 Cover and set to low.

3 Cook for 3 hours, stirring well every 30 minutes.

4 The secret to the crispness in the corn is adding a can of VERY well drained corn to the pot at the last minute.

Chicken Enchiladas

Lynda — Fri, 09 Apr 2010 18:25:00 GMT

This is the ultimate in Cheater's Recipes.

You can roast your own chicken or buy one roasted at the grocery store.
You can roast it in the CrockPot (my way) or in the oven
You can make homemade sauce or buy it from the grocery store.
You can use heavy cream or substitute half & half or even milk
You can slice your own limes for the margaritas or use the leftovers from the Coronas.

No matter what this is very easy and very tasty!

Chicken Enchiladas

    Prep Time: 20     Cook Time: 15 min or 3 hrs & 15 min      Servings:   6

There are two simple cheater's options on this recipe.

Buy a roasted chicken from your grocery store as a sub for the chicken. (for 15 min total cook time)

Use a 16 oz jar of tomatillo (salsa verde) sauce in place of the ingredients 2-7

Shopping List:                       Amount:            Prep Directions:

1        Chicken Breast                 2  lb                 Shredded

2        Canola Oil                        1  tbls

3        Tomatillos                        1  lb

4        Onion                               1  medium         Chopped

5        Poblano Pepper               1   each             Seeded, chopped

6        Garlic                               2   cloves           Chopped

7        Ground Cumin                 3/4 tsp

8        Salt and Pepper

9        Heavy Cream                   1 cup(s)

10      Diced Tomatoes              1  can(s)            Drained
11      Monterrey Jack Cheese   1 1/2 cup(s)
12      6-inch Corn Tortillas        12 each

Directions:

Roast the chicken in your preferred method. I make two 'snakes' out of aluminum foil . I use it as a rack and roast in my CrockPot for 3 hours on low
Heat oven to 400° F.
Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt.
Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes.
Transfer to a food processor, add the cream, and puree
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
Warm the tortillas according to the package directions.
Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish.
Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
Top with the remaining sauce and cheese.
Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

Almond Chicken Salad

Lynda — Fri, 12 Mar 2010 18:57:00 GMT

Yes...I'm on a diet. I'm eating this for lunch as I type. I used regular versions of everything...not low sodium chicken or low fat Miracle Whip. The pineapple is packed in 100% juice. If you do use the 'diet' versions of any ingredients be sure to make the changes to the components below. This does not include the lettuce.

This makes 8 cups and a 1 cup serving gives you:

Cal 267                            Fat 16 g
Chol 27 g                         Sodium 476.2 mg
Carbs 17.5 g                   Sugar 11.2 G
Fiber 3.1 g                       Protein 12.5 g

Toasted Almond Chicken Salad

Origin: Me

NOTE: Better if it sits overnight in the fridge

Prep Time: 2 hours 10 minutes     Cook Time: 0         Servings: 8


Ingredients:                                Amount:                     Prep Directions:
Cooked Chicken Breast               2    can(s)                       Drain
Lemon Juice                                  1      tbls
Miracle Whip                                 1/2   cup
Salt                                                 1/2   tsp
Pineapple Tidbits                       1 1/3  cup                         Drain
Green Grapes                             1 1/3  cup                         Halved
Slivered Almonds                       1 1/3 cup(s)                     Toasted
Water Chestnuts                            1/2 cup(s)                     Drained, Chopped

OPTIONAL: Lettuce                       1/2 cup(s)                    Shredded


Directions:

1 Toss the chicken and the lemon juice together.  Allow to 'marinate in fridge' for two hours covered if possible. If there is not time, it's okay.

2 Mix remaining ingredients thoroughly.

3 Chill until served. Overnight mellowing is a good thing.

Goal One

Lynda — Wed, 10 Mar 2010 16:39:00 GMT

As embarrassed as I am to admit it...I had to get professional help to lose weight. No drugs...no surgery...just the common sense that most people already have.

In some ways I am an All-Or-Nothing kind of person. "you fer me er agin me" ...you know that kind of thing.

Going from cycling every day to basically never should have changed my eating habits but it didn't. Going from mostly active to licking my MS wounds made it worse. I am not a stress eater, I am a boredom eater and a social eater. I love to feed people and eat with people.

I have had the first half of an appointment at Carolinas Weight Management Center. It is affiliated with Carolinas Healthcare System. So far I have seen the doctor, gotten my notebook of helpful hints, and signed up on LiveStrong.com where I journal how I am feeling today and everything I eat and all my fitness activity.

Turns out journaling increases your chance of success by at least 50% so if you want to join me on LiveStrong please do..I am LyndaBeta. My progress bar will always be updated on my Home Page and I will try to remember to add it here often.

Goal One: Lose 10 pounds by Easter (April 4th).

Cheater's Esther Bolick Orange Marmalade Cake

Lynda — Thu, 04 Mar 2010 15:23:00 GMT

Any fan of the Mitford Books will know this cake. I grew up with my grandmother's Mandarin Orange Cake and have had a myriad of other orange cakes at Murray Reunions and Pig Pickin's throughout my food-filled life.

Tomorrow we are invited to a Persian Dinner and I can't think of any better dessert to take than an orange flavored cake. Orange cakes are perfect to go with foods that are great but leave you wishing you could clean your palate....like good ol' Southern Pork BBQ and the Persion staple of khoresht.

This is my version of the cake with all of the best (in my opinion) parts of each version...including the cheater's step of using a boxed (ALWAYS Duncan Hines) cake mix.

Lynda’s Cheater’s Orange Marmalade Cake

Cake:
1 Duncan Hines yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments

Syrup:
1/2 cup Fresh Orange Juice
1/8 cup Sugar

Filling:
12 oz Orange Marmalade

Topping:
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant orange (if you can find it) or vanilla pudding mix
1 cup Chilled Heavy Cream
2 Tbls Confectioner's
1 tsp Vanilla

To Make the Cake:
• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour two 9 inch cake pans.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.
• Beat until smooth.
• Pour batter into prepared pan and rap pan on the counter to release air
• Bake in the preheated oven for 25 or until a toothpick inserted into the center of the cake comes out clean.
• Allow cake to cool on racks for 20 minutes

Add the Syrup:
• While cake is cooling make the syrup by stirring together the juice and sugar until sugar dissolves.
• Prick cake with a toothpick every 1/2 inch
• Spoon syrup gradually until no more will absorb.
• Cool layers completely.

Add the Filling:
• Heat marmalade over medium low heat until just melted.
• Cool 5 minutes
• Spread 2/3 over the bottom layer then place second layer on top.

Make the Topping:
• In a large bowl, beat together pineapple with juice and dry pudding mix until blended.
• Set aside to firm up.
• In another bowl whip the cream, sugar, and vanilla until you have firm peaks.
• GENTLY stir the two together.

Frost the Cake:
• Use the remainder of the filling on the center of top layer to within 1-1/4" of the edges.
• Frost the sides and the edges of the top of the cake.

Allow to chill in the refrigerator for at least two hours before serving.

Comfort Soup Weather

Lynda — Fri, 26 Feb 2010 18:37:00 GMT

It is COLD!

If you know me very well you know those words seldom cross my lips...but it is cold...so it will be soup night.

I am going to supplement the one butternut squash that is baking right now with 2 packs of frozen squash. Throw in a Green Bean Casserole and it is comfort food night all the way!

My favorite garnish on this is pistachio and crème fraiche. Cheat and use all frozen squash, it's just as good...and less work!

Butternut Squash Soup

Origin: based on recipe from allrecipes.com submitted by Mary, modified heavily over the years by me
* Can be replaced with equal amount of frozen butternut squash, thawed and warmed.

Prep Time: 25 minutes Cook Time: 35 minutes Servings: 6

Shopping List:                       Amount:                  Prep Directions:
Onion                                       6 tbls                      chopped
Butter                                       4 tbls
Butternut Squash*                  6 cup(s)                  baked and peeled
Water                                       3 cup(s)
Chicken Bouillon                    4 cubes
Dried Marjoram                      0.5 tsp
Ground Black Pepper            1/4 tsp
Ground Cayenne Pepper       1/8 tsp
Cream Cheese*                          8 oz                         softened


Directions:

Slice squash in half and bake cut side down at 350º for 40 minutes. Set aside to cool.

In a saucepan, sauté onions in butter until tender and slightly caramelized.

Add water, bouillon, and spices.

Heat and stir until bouillon cubes melt.

Peel the squash.

Puree in a blender or food processor: Squash, softened cream cheese, and liquid mixture in batches until smooth. I like using an immersion blender and do it all at once in the pot.

Return to saucepan (or crock pot), stir, and heat through.

Can be garnished as desired: Toasted slivered almonds or pistachios, cream cheese, goat cheese, mozzarella, or crème fraiche

Nasty Little Sandwiches (aka Ham Delights)

Lynda — Fri, 11 Dec 2009 16:37:00 GMT

This recipe is a favorite in my family now but it hasn't always been a favorite of everyone.

About 20 years ago (boy am I old!) I was standing behind my neice MJP (aka George) in the ubiquitous family buffet line and heard her tell her friend Zinny "Don't get any of those nasty little sandwiches".

I just stood there, grinned and told her thanks...knowing others loved them and it meant more for me! Needless to say now George loves them too (or at least she says she does).

This is George with her more tactful offspring Trace....

These are great for parties especially during hooliday rush time because you can make them ahead and bake them at the last minute. They are good warm or room temperature. In case you are not familiar with Party Rolls..these are pre-baked. If you prefer to make your own rolls that's fine too...just bake before assembly.

Nasty Little Sandwiches (aka Ham Delights)


Prep Time: 10 min         Cook Time: 12 min         Servings:  Depends on size of rolls


Shopping List:                    Amount:                      Prep Directions:
Butter                                   1 cup(s)                     Softened
Poppy Seeds                      3 tbls
Onion                                   0.25 medium             Chopped
Worcestershire Sauce      1 tbls
Mustard                               1 tbls
Party Rolls                           2 pkg(s)                     sliced horizontally
Cooked Ham                      12 slices
Swiss Cheese                    6 slices



Directions:

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire, and mustard.

3 Spread tops and bottoms with the butter mixture.

4 Top with ham and Swiss cheese. Replace tops.

5 Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

My New Friend

Lynda — Tue, 08 Dec 2009 18:33:00 GMT

If you would like a friend in Africa too check out H3O.org !

Josephine is the economic pillar of her family and has a big heart. She is 45 years old, married to Kutai and they have six children who still live in the family homestead. Josephine and Katau also take care of three children orphaned through HIV/AIDS.

Her husband is a volunteer priest who receives very little income from his church.

Josephine has been able to successfully run a Green Grocery Kiosk for five years in the local Migwani shopping center. The family rely on Josephine's green grocery business to supplement the family income.

Business Description: Green grocery kiosk selling vegetables, cereals and fruits.

Business Challenges: Lack of money for business capitalisation. The three seasons of drought have forced Josephine to travel further distances to procure her produce, which is both costly and takes valuable time away from her business and family.

Loan Purpose:
Josephine requests a loan for $75 to include fruits in her stock, and increase the range of her vegetable produce.

Josephine will use her profits to take care of her family's needs and pay the school fees for all of her nine children, including her three HIV AIDS orphans.

If you would like a friend in Africa too check out H3O.org ! You can loan as little as $10 or $25.

Homemade Yogurt

Lynda — Fri, 04 Dec 2009 17:08:28 GMT

Not many things are better for you than real homemade yogurt. In my humble opinion it goes further in keeping the doctor away the the ubiquitous apple. It regulates digestion, provides calcium and vitamin D for all of us including the lactose intolerant, regulates high blood pressure...

I could go on but I will leave it to the experts at WebMD.

Here is the recipe courtesy of my mother-in-law, Kenar; a good friend, Ziba; and considerable trial and error. I have added the usual link to the pdf file.

Homemade Yogurt

Origin: Kenar B, Ziba K, Me

Prep Time: 20 min Cook Time: 12 hours Servings: 6

Shopping List Orig. Size Prep Directions:

Whole or 2% Milk 1 quart(s)
Plain Yogurt (starter) 2 tbls Must be fresh!

Directions:

1 Warm the milk in a saucepan over medium-low heat until it begins to bubble around the edge of the saucepan and the milk is steaming a bit.

2 Pour the warm milk into a large bowl to cool until you can keep your pinky finger in the milk for 20 seconds (110 to 115 degrees on a candy thermometer)

3 Add the plain yogurt to a small bowl and stir in some of the milk. Stir until it is well blended.

4 Mix the starter very well into the large bowl full of warm milk.

5 Cover with a heavy towel and keep in a warm place 6 to 8 hours or overnight. (I put mine in the attic in the summer or preheat the oven to 200 without the yogurt in the oven then turn the oven off. Place the yogurt in the oven overnight).

6 In the morning cover the bowl with plastic wrap and refrigerate for 8 hours before serving.

7 I like my yogurt really thick so I place a doubled twice (thickness of 4 layers) cheesecloth in a colander with feet. I pour the yogurt into the cheesecloth, put several paper towels on top and place a plate on top of this. I put the whole conglomeration in a large bowl and allow it to drain all day. The liquid that drains is mostly lactose...this is why folks that are lactose intolerant can enjoy yogurt.

Asian Slaw

Lynda — Fri, 04 Sep 2009 16:10:00 GMT

As Labor Day arrives I couldn't help but think of my go to dish for Cook-Outs (To the Non-Southerner...a Cook-Out is a BBQ. In the South, BBQ is a noun). I double or triple the recipe depending on the size of the crowd. These are four healthy size servings.

This is so simple and convenient. The browning of the nuts and noodles could be done days in advance. You can serve immediately but it is better if it sits in the fridge a while. I’ve let it sit overnight many times and actually like it better. You can also serve this cold or room temperature.

Asian Slaw

Prep Time: 10 Cook Time: 10 Servings: 4

Shopping List: Amount

Oriental Flavor Ramen Noodles 1 pkg, uncooked, crushed

Slivered Almonds 0.5 cup

Sunflower seeds 0.5 cup

Canola Oil 0.5 cup

Red Wine Vinegar 6 tbsp

Grated Cabbage 8 oz pkg

Sugar 3 tbsp

Directions:

1. Brown nuts and dry noodles. (I prefer to do this in 425º oven)

2. Set aside to cool.

3. Combine oil, vinegar, seasoning packets from Ramen, and sugar. Shake very well. This is the dressing.

4. In a large mixing bowl empty the cabbage.

5. Add the cooled nut mixture.

6. Toss well with the dressing.

We Choose The Moon!

Lynda — Fri, 17 Jul 2009 18:31:00 GMT

Stole this from my friend Heather (aka Tvini)

We Choose the Moon!