tag:blogger.com,1999:blog-52264492804482278312024-03-06T00:11:22.786-08:00Cradle Mt. KitchenFrom my kitchen to yours. Common sense cooking and creative ideas for family-friendly daily eating and living!Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5226449280448227831.post-23199802077194466082012-07-09T18:17:00.001-07:002012-07-09T18:18:31.757-07:00Orzo SaladA good summer salad... perfect for potlucks as there is no dairy in this.... enjoy!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;"><span style="font-family: Calibri;">Orzo Salad<o:p></o:p></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Dressing<o:p></o:p></span></u></b></div>
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<span style="font-family: Calibri;">2 lemons, zested and juiced<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 clove garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2-3 sprigs parsley, roughly chopped<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">¾ cup extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Whisk together (or use immersion blender for best results) all
ingredients except olive oil.<span style="mso-spacerun: yes;"> </span>Gradually
whisk in oil.<span style="mso-spacerun: yes;"> </span>Adjust seasonings.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Salad<o:p></o:p></span></u></b></div>
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<span style="font-family: Calibri;">3 cubes chicken bouillon (optional)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 lb. orzo<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 pint cherry tomatoes, halved lengthwise<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Calibri;">7 oz feta cheese, crumbled<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 cup chopped fresh basil<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 cup chopped green onions<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ red bell pepper, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ cup chopped marinated artichoke hearts<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ cup pine nuts, gently toasted to golden brown<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Bring large stock pot of water to boil.<span style="mso-spacerun: yes;">
</span>Add chicken bouillon cubes (for additional flavor).<span style="mso-spacerun: yes;"> </span>When water is at rolling boil, stir in orzo
and cook until tender but still firm to bite (make sure to stir occasionally).
Drain.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Meanwhile, sprinkle the halved tomatoes with salt and let set while
prepping the remaining ingredients.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">As soon as the pasta has drained, toss in large wide bowl with the
dressing.<span style="mso-spacerun: yes;"> </span>Stir well to coat and
cool.<span style="mso-spacerun: yes;"> </span>After this has cooled add
remaining ingredients and toss to coat.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">COOKS NOTES:<span style="mso-spacerun: yes;"> </span>This salad does
well to prepare head of time, even overnight.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<br /></div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-1763947313106030632012-07-09T18:12:00.001-07:002012-07-09T18:15:39.647-07:00Florentine Artichoke Dip<strong></strong><br />
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<strong><u>Florentine Artichoke Dip</u></strong><br />
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16 oz sour cream<br />
½ cup mayo (add more if needed)<br />
1 ½ cup grated Parmesan cheese<br />
2 teaspoons fresh lemon juice<br />
1 teaspoon salt<br />
1 teaspoon ground black pepper<br />
10 oz. package frozen chopped spinach, thawed and drained<br />
2 green onions, chopped<br />
14 oz. can, water packed artichoke hearts, drained and finely chopped<br />
10 cloves roasted garlic, finely chopped.<br />
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Preheat oven to 375˚. Mix all ingrediens until well combined. Transfer to an oven safe serving dish. Bake for 20 – 25 minutes until bubbling.<br />
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Serve with crackers or your choice of dippers.<br />
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COOKS NOTES: If you don’t have the time to roast the garlic, substitute with 1 -2 cloves of garlic finely minced. <br />
<br />Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-28071989444771894922012-05-18T16:04:00.000-07:002012-05-18T16:07:03.126-07:00Kids in the Kitchen - Thumbprint CookiesHere is the recipe I used for my first 4-H demonstration..<b>Happiness is a Full Cookie Jar.</b> I think I was in 6th grade ... and that was a few years ago! I hope this will give some other young cooks a little kitchen confidence!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 14pt;">Thumbprint Cookies</span></b></div>
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<span style="font-family: Arial; font-size: 10pt;">About 36 cookies</span></div>
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<span style="font-family: Arial;">1 cup (2 sticks) unsalted
butter, softened</span></div>
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<span style="font-family: Arial;">2/3 cup white granulated
sugar</span></div>
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<span style="font-family: Arial;">1 large egg</span></div>
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<span style="font-family: Arial;">¼ teaspoon baking powder</span></div>
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<span style="font-family: Arial;">¼ teaspoon salt</span></div>
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<span style="font-family: Arial;">1 ½ teaspoons vanilla
extract</span></div>
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<span style="font-family: Arial;">2 ½ cups all-purpose flour</span></div>
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<span style="font-family: Arial;">In the large bowl, beat
together the butter and sugar until creamy (use an electric mixer for best
results). Add the egg, baking powder, salt and vanilla extract. Beat until combined. Stir in flour and mix until just blended. </span></div>
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<span style="font-family: Arial;">Divide the dough into 3
disks and wrap in plastic wrap. Refrigerate
for one hour. </span></div>
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<span style="font-family: Arial;">Preheat the oven to 350
degrees. Grease or line 2 cookie sheets.</span></div>
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<span style="font-family: Arial;">Working with one portion of
dough at a time, roll the dough into 1 inch balls. Place balls on cookie sheets, 2 inches
apart. Using your thumb or a deep
rounded measuring spoon, make an imprint in each cookie. Bake for 10 – 12 minutes until the cookies
are lightly colored on top and slightly darker at the edges. When you remove from the oven, let the
cookies stand briefly in the pan, then remove to a cooling rack. </span></div>
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<span style="font-family: Arial;">COOKS NOTES: Dough can be made several hours ahead of
time.</span></div>
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<span style="font-family: Arial;">For best results, bake one
sheet at a time, in the middle of the oven.
If you need to speed up the process, bake two sheets at a time, but make
sure to rotate them half way through the baking time. </span></div>
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<span style="font-family: Arial;">EASTER EGG NESTS </span></div>
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<span style="font-family: Arial;"> Place a small amount of
green icing into each cookie imprint.
Top with a bit of green tinted coconut.
Using small candy eggs, anchor the egg into the next using a dab of the
frosting. </span></div>
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<span style="font-family: Arial;">CHOCOLATE KISS COOKIES </span></div>
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<span style="font-family: Arial;"> When the cookies have baked
for 5 minutes, remove from the oven.
Place an unwrapped chocolate kiss candy in each imprint. Return to the oven and bake for the remaining
5 -7 minutes. </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 14pt;">Quick White Icing</span></b></div>
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<span style="font-family: Arial;">1 pound (4 cups) confectioners’
(powdered) sugar, sifted</span></div>
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<span style="font-family: Arial;">½ cup (1 stick) unsalted
butter, very soft but not melted</span></div>
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<span style="font-family: Arial;">4 - 6 tablespoons milk</span></div>
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<span style="font-family: Arial;">2 teaspoons vanilla</span></div>
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<span style="font-family: Arial;">1/4 teaspoon salt</span></div>
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<span style="font-family: Arial;">Optional: food coloring of choice</span></div>
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<span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;">In a medium bowl, beat
together the sugar and butter, using an electric mixer on medium speed.</span></div>
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<span style="font-family: Arial;">Add 4 tablespoons milk,
vanilla and salt. Beat until smooth. Add
additional milk as needed to the desired consistency. Note that this icing tends to thicken on its
own after it sets for a few minutes. </span></div>
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<u><span style="font-family: Arial;">To add food coloring</span></u><span style="font-family: Arial;">: add a few
drops mixed in with the milk. If you
desire a darker color, add more drops while mixing. </span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial;">Cooks Notes</span></u></b><span style="font-family: Arial;">: An easy way to sift the sugar
is to place it in a colander set over a large bowl. Simply tap the colander against your hand to
sift into the bowl. This will give the icing a much lighter consistency.</span></div>
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<span style="font-family: Arial;"> </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Optional Flavoring</span></b><span style="font-family: Arial;">: </span></div>
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<u><span style="font-family: Arial;">For lemon icing</span></u><span style="font-family: Arial;">, add the grated zest of 1 lemon to the sugar mixture
and use 1 to 2 tablespoons fresh lemon juice, plus milk as needed for the
liquid.</span></div>
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<u><span style="font-family: Arial;">For orange icing</span></u><span style="font-family: Arial;">, add the grated
zest of 1 small orange to the sugar mixture and replace the milk with fresh
orange juice. </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Do Ahead Notes:</span></b></div>
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<span style="font-family: Arial;">This can be kept at room
temperature for 3 days when kept covered.
It will keep for up to 3 weeks in the refrigerator. Make sure to soften and stir or beat until
smooth before using </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 14pt;">Tinted Coconut</span></b></div>
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<span style="font-family: Arial;">Coconut, flaked </span></div>
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<span style="font-family: Arial;">Food coloring</span></div>
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<span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;">Put ½ - 1 cup of coconut into a glass jar with
lid. Add a few drops of food
coloring. Close lid and shake until the
coconut is completely colored.</span></div>
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<span style="font-family: Arial;"> </span></div>
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<span style="font-family: Arial;">NOTES: You can use a plastic container but the food
coloring may stain. </span></div>
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<span style="font-family: Arial;">Start with 2-3 drops of food
coloring and add more when you desire a darker color. </span></div>
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<br />Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-90909481509028502772012-01-09T10:18:00.000-08:002012-01-09T10:18:09.567-08:00Clam ChowderIt's winter and soup weather! This is a wonderful recipe for a large pot of Clam Chowder. I've been making this for 25 years and it is always a big hit...... enjoy!<br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Clam Chowder</span></b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwU0KaAX6zZ9e7UWA6g1AqA78ie0dgvrTACALvSp4PT-Q2UksRPhDFCt3qFY4BYT_Yz2VS5hpbLrNcNTAtRkcgEPk-T1akKmkEucF6hyphenhyphennRGI1ik9KXnLu5k3qJmV5UxUbss9yAlcYrqug/s1600/clam+chowder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwU0KaAX6zZ9e7UWA6g1AqA78ie0dgvrTACALvSp4PT-Q2UksRPhDFCt3qFY4BYT_Yz2VS5hpbLrNcNTAtRkcgEPk-T1akKmkEucF6hyphenhyphennRGI1ik9KXnLu5k3qJmV5UxUbss9yAlcYrqug/s1600/clam+chowder.jpg" /></a></div><div class="MsoNormal"><span style="font-family: Arial;">¼ pound bacon, diced</span></div><div class="MsoNormal"><span style="font-family: Arial;">6 stalks celery, cut thin</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 medium onions, finely chopped</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 tablespoons butter</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 quart chicken stock</span></div><div class="MsoNormal"><span style="font-family: Arial;">Black pepper, to taste</span></div><div class="MsoNormal"><span style="font-family: Arial;">½ teaspoon thyme ( leaves, not ground)</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 ½ pounds potatoes</span></div><div class="MsoNormal"><span style="font-family: Arial;">8 tablespoons butter</span></div><div class="MsoNormal"><span style="font-family: Arial;">6 tablespoons flour</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 quart milk, hot</span></div><div class="MsoNormal"><span style="font-family: Arial;">20 oz minced clams </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Chopped parsley for garnish</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">OPTIONAL<span style="mso-spacerun: yes;"> </span>4 very ripe tomatoes, diced.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">In a large stock pot, bring 2 cups of water to a boil.<span style="mso-spacerun: yes;"> </span>Blanch the bacon in the boiling water for about 2 minutes. Drain the bacon. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">In the bottom of that large stock pot, sauté celery and onions in 2 tablespoons butter over medium heat until soft, but not browned. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Into the pot, add the chicken stock.<span style="mso-spacerun: yes;"> </span>Add <i style="mso-bidi-font-style: normal;">juice only</i> from the clams, reserving the meat.<span style="mso-spacerun: yes;"> </span>Bring to a simmer and add pepper and thyme.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Wash the potatoes and dice <i style="mso-bidi-font-style: normal;">without</i> peeling.<span style="mso-spacerun: yes;"> </span>Add to the pot and simmer until potatoes are cooked but still firm.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">In a medium sauce plan, melt the 8 tablespoons butter then whisk in the flour.<span style="mso-spacerun: yes;"> </span>Cook over low heat and stir for 1 minute but do not brown.<span style="mso-spacerun: yes;"> </span>Add hot milk and stir until thickened.<span style="mso-spacerun: yes;"> </span>Set aside (you have just made a béchamel sauce!)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">When the potatoes are just tender, add drained clams and béchamel sauce.<span style="mso-spacerun: yes;"> </span>Stir and simmer for 10 minutes.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to taste.<span style="mso-spacerun: yes;"> </span>Serve with parsley garnish.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">OPTIONAL:<span style="mso-spacerun: yes;"> </span>add 4 very ripe diced tomatoes along with the drained clams and the béchamel sauce.<span style="mso-spacerun: yes;"> </span>This is not a Manhattan chowder, it simply is a blend that turns out to be very rich!</span></div><div class="MsoNormal"><br />
</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-56607677755945805632011-12-18T13:23:00.000-08:002011-12-18T13:23:15.450-08:00Quick Cooking PolentaThis is a great quick and easy recipe to use in place of pasta or rice. By using the microwave technique in place of stove top, you have time prepare the remainder of your meal.<br />
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If you want to make the day ahead, cool the cooked polenta in a large flat pan. Before serving, you can then slice and saute in olive oil, top with a little cheese or sauce... and yummy eats are there before you! OR, if you want to serve a soft polenta with a sauce on top, add extra liquid to make 'softer', and just keep it covered for an hour or so before you want to serve. You can also keep it warm in the oven while the rest of the mail is prepared. I hope you enjoy! Also, send me any comments, as I love to here how these recipes work in your kitchen!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyOY5-XuRB9oTJRxxaqTzVEUY7xY1_Zjf_8DWcHRafufrZIRFVSjCLcFdt5Ixe2zL3ezUGGxzPlTrOC7gE0_dUmdv9Wj9Wvudvyr_wXQq-Xe6lRkzsHZaNgXWPlUjOWoZaFnwnMF-OLw/s1600/images%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyOY5-XuRB9oTJRxxaqTzVEUY7xY1_Zjf_8DWcHRafufrZIRFVSjCLcFdt5Ixe2zL3ezUGGxzPlTrOC7gE0_dUmdv9Wj9Wvudvyr_wXQq-Xe6lRkzsHZaNgXWPlUjOWoZaFnwnMF-OLw/s1600/images%255B1%255D.jpg" /></a></div><br />
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<h3 style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Arial; font-size: large;">Baked Polenta</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">This is a technique, not a precise recipe</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5GYmOQgTJLZDCrgJ3atsrDX4HmD87XyPDmdIJwRN3CefilWYS-ZrSKc4uPGLTjJ2jP9Q22LQ-WjrT0taNQhniDIvwnFqx-dhtY_BNlz-40yD8ZkZGKqG075KzbPeqJOAI7dQN_WHsik/s1600/images%255B2%255D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5GYmOQgTJLZDCrgJ3atsrDX4HmD87XyPDmdIJwRN3CefilWYS-ZrSKc4uPGLTjJ2jP9Q22LQ-WjrT0taNQhniDIvwnFqx-dhtY_BNlz-40yD8ZkZGKqG075KzbPeqJOAI7dQN_WHsik/s200/images%255B2%255D.jpg" width="200" /></a><u><span style="font-family: Arial;">Quick Cooking</span></u><span style="font-family: Arial;"> Polenta</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Arial;">Liquid:<span style="mso-spacerun: yes;"> </span>chicken stock or water</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Arial;">Salt</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Arial;">2 or more tablespoons butter </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Arial;">Grated Cheese<span style="mso-spacerun: yes;"> </span>(Jack, Swiss, Cheddar, Parmesan), optional and amount depends on the amount of polenta you are preparing.<span style="mso-spacerun: yes;"> </span>(1/4 – 1 cup)</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span style="font-family: Arial;">Grated Parmesan cheese for topping.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Using instruction on package, measure out dry polenta and water or stock.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Add salt as per package directions and 2 - 4 Tablespoons butter.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="font-family: Arial;">Preparation techniques</span></u><span style="font-family: Arial;">:<span style="mso-spacerun: yes;"> </span>following package directions, you can make on stove top. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>Alternative preparation method is to place casserole or glass pan in microwave oven (<u>turn off turntable</u> if you have this feature on microwave).<span style="mso-spacerun: yes;"> </span>Microwave on high for 10 minutes.<span style="mso-spacerun: yes;"> </span>Stir. Cook another 5 minutes.<span style="mso-spacerun: yes;"> </span>Stir. Cook another 5 minutes Repeat.<span style="mso-spacerun: yes;"> </span>The 3<sup>rd</sup> time you remove from the microwave, check the liquid. Depending on your polenta, you may need to add additional liquid.<span style="mso-spacerun: yes;"> </span>At this time add grated cheese.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Cook another 1 – 2 times, each for 5 minutes.<span style="mso-spacerun: yes;"> </span>Stir after each 5 minute increment.<span style="mso-spacerun: yes;"> </span>Taste to check when the polenta has your preferred consistency.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">When cooked to your satisfaction, top the dish with parmesan cheese and place under broiler to brown.<span style="mso-spacerun: yes;"> </span>Serve.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">NOTE:<span style="mso-spacerun: yes;"> </span>For each 1-cup dry polenta, use ½ cup of grated cheese and 1 tsp salt You do not have to make the entire box of polenta!<span style="mso-spacerun: yes;"> </span>Also, I like to replace the water with chicken stock.<span style="mso-spacerun: yes;"> </span>This makes it more flavorful.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Leftovers.<span style="mso-spacerun: yes;"> </span>Slice thinly and fry in olive oil.<span style="mso-spacerun: yes;"> </span>Top with cheese, pesto or marinara sauce.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="center"></div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-68592069840865337772011-11-20T14:25:00.000-08:002011-11-20T14:25:08.817-08:00Pumpkin Soup<span style="font-size: small;">It's time to get ready for Thanksgiving and all the fun cooking and culinary traditions that have special food memories for our family. One frequently requested dish is Pumpkin Soup. </span><span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-size: small;">This is spectacular when served in a scooped out pumpkin, using it as your soup tureen. Enjoy!!</span></span><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Pumpkin Soup</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">16 ounces canned pumpkin (<u><b>not </b></u>pumpkin pie mix)</span></div><div class="MsoNormal"><span style="font-family: Arial;">3 celery stalks, chopped</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 large onion, chopped</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 tablespoons butter</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 tablespoons quick-cooking tapioca</span></div><div class="MsoNormal"><span style="font-family: Arial;">10 cups chicken stock</span></div><div class="MsoNormal"><span style="font-family: Arial;">1/8 teaspoon Nutmeg, freshly grated, to taste</span></div><div class="MsoNormal"><span style="font-family: Arial;">Salt and pepper to taste</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon Sugar, to taste</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 cups half-and-half</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Curry powder (optional)</span></div><div class="MsoNormal"><span style="font-family: Arial;">Toasted pumpkin seeds for garnish (optional)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Sauté the celery and onion in the butter until tender, but not brown.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Simmer the tapioca in 2 cups of the chicken stock until tender, about 8 minutes.<span style="mso-spacerun: yes;"> </span>Stir this regularly while cooking.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Method A:<span style="mso-spacerun: yes;"> </span>If using an immersion blender:<span style="mso-spacerun: yes;"> </span>Place the pumpkin into a 6 quart soup pot.<span style="mso-spacerun: yes;"> </span>Add the celery and onion along with a bit of the chicken stock and puree until smooth</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Method B:<span style="mso-spacerun: yes;"> </span>If using a blender:<span style="mso-spacerun: yes;"> </span>Blend the celery and onion with 1 cup of the stock until smooth.<span style="mso-spacerun: yes;"> </span>Add this to the pumpkin into a 6 quart soup pot.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Into the kettle with the pumpkin, celery and onion, add all the remaining chicken stock and bring to a simmer.<span style="mso-spacerun: yes;"> </span><u>Be careful that you do not burn this soup.</u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Add the tapioca, nutmeg, salt, pepper and sugar, all to taste.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">If using curry powder, this is the time to add to the pot.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">When hot and ready to serve, add the half-and-half and correct the seasoning.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This is spectacular when served in a scooped out pumpkin, using it as your soup tureen.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">NOTE:<span style="mso-spacerun: yes;"> </span>if you want to use fresh pumpkin, use 2 ½ pounds fresh pumpkin, cleaned and peeled.<span style="mso-spacerun: yes;"> </span>Cut into large pieces and steam until tender, about 45 minutes.<span style="mso-spacerun: yes;"> </span>Or, you can bake the pieces until tender.</span></div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-40583562406984695972011-11-01T20:30:00.000-07:002011-11-01T20:30:34.965-07:00Lamb Cacciatore<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal" style="text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 16.0pt;">Are you ready for a "hit out of the park" dish??? This is it.. so enjoy! (wish I had a picture, but we ate it too fast!) </span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: Arial; font-size: 16pt;">Lamb Cacciatore</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Kathleen Barnett </span></b></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Serves 6</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">This is a classic stew from Italy and a favorite for the fall.<span style="mso-spacerun: yes;"> </span>It is a braised dish and the sauce is flavored with anchovies.<span style="mso-spacerun: yes;"> </span><u>Don’t let that put you off</u> as they finish the sauce and your guest will say…”this is great!”.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">3 lbs boneless lamb </span></div><div class="MsoNormal"><span style="font-family: Arial;">Kosher salt</span></div><div class="MsoNormal"><span style="font-family: Arial;">Black pepper</span></div><div class="MsoNormal"><span style="font-family: Arial;">Flour for browning</span></div><div class="MsoNormal"><span style="font-family: Arial;">½ cup olive oil</span></div><div class="MsoNormal"><span style="font-family: Arial;">2 large carrots, sliced</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 stalk celery, sliced</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 medium yellow onion, sliced</span></div><div class="MsoNormal"><span style="font-family: Arial;">4 cloves garlic, rough chop</span></div><div class="MsoNormal"><span style="font-family: Arial;">3 fresh sage leaves, chopped,<span style="mso-spacerun: yes;"> </span>or 1 teaspoon dried sage</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 long sprig fresh rosemary, chopped</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">1 cup beef stock</span></div><div class="MsoNormal"><span style="font-family: Arial;">¼ cup red wine</span></div><div class="MsoNormal"><span style="font-family: Arial;">¼ cup red wine or balsamic vinegar</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">6 anchovy fillets OR 2 teaspoons anchovy paste</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Pre heat oven to 375°</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Cut the lamb into 2-inch cubes.<span style="mso-spacerun: yes;"> </span>Sprinkle with salt and pepper.<span style="mso-spacerun: yes;"> </span>Dredge the lamb in flour.<span style="mso-spacerun: yes;"> </span>Heat the olive oil in large casserole or dutch oven, and in batches,<span style="mso-spacerun: yes;"> </span>brown the lamb on all sides.<span style="mso-spacerun: yes;"> </span>As done, transfer into a holding plate.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Into pan, add carrots, celery and onion and cook for 3-4 minutes.<span style="mso-spacerun: yes;"> </span>Add garlic, sage and rosemary and continue to cook for 1 minute.<span style="mso-spacerun: yes;"> </span>Add stock, wine and vinegar to deglaze pan.<span style="mso-spacerun: yes;"> </span>Bring to a boil, scraping up any bits stuck to the bottom of the pan; then add lamb into pan.<span style="mso-spacerun: yes;"> </span>Cover and braise in the oven until tender.<span style="mso-spacerun: yes;"> </span>Check at 45 minutes and every 15 minutes thereafter, about 1 ½ hours maximum.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Mash anchovies, or stir in anchovy paste into small about of the sauce.<span style="mso-spacerun: yes;"> </span>Return to the casserole, stir well and continue to cook another 10 minutes. Remove from oven and taste for seasoning before serving.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-68576999686087601992011-10-27T13:28:00.000-07:002011-10-27T13:28:41.777-07:00Hip Huggers<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span style="font-family: Arial;"> Yuppp… these just go right to the hips.<span style="mso-spacerun: yes;"> </span>Not only because they are so calorie laden, but because you can’t stop eating them! <span style="mso-spacerun: yes;"> </span>This is a recipe I developed in the early 1980’s for school bake sales.<span style="mso-spacerun: yes;"> </span>They were a hit then and now.<span style="mso-spacerun: yes;"> </span>ENJOY!!</span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: Arial;">Hip Huggers</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">By Kathleen Barnett</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Cradle</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"> Mountain</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"> Kitchen</span></b></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: Arial;">1 (14 oz) can Eagle Brand sweetened condensed milk</span></div><div class="MsoNormal"><span style="font-family: Arial;">6 tbsp. butter</span></div><div class="MsoNormal"><span style="font-family: Arial;">6 oz (small package) chocolate chips</span></div><div class="MsoNormal"><span style="font-family: Arial;">Dash salt</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tsp. vanilla</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">1 ½ cup brown sugar</span></div><div class="MsoNormal"><span style="font-family: Arial;">¾ cup butter, melted</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 egg, beaten</span></div><div class="MsoNormal"><span style="font-family: Arial;">¾ tsp. baking soda</span></div><div class="MsoNormal"><span style="font-family: Arial;">½ tsp. salt</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 ¾ cup flour</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 3/4 cup oatmeal</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tsp. vanilla</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Optional:<span style="mso-spacerun: yes;"> </span>½ cup chopped nuts</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Preheat oven to 350°.<span style="mso-spacerun: yes;"> </span>Grease a 9 X 13 inch baking pan. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Heat milk, 6 tablespoons butter and chocolate chips together until melted.<span style="mso-spacerun: yes;"> </span>Add dash salt and 1 teaspoon vanilla.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Mix together all remaining ingredients (except nuts).<span style="mso-spacerun: yes;"> </span>Press 2/3 of oatmeal mixture into the greased pan.<span style="mso-spacerun: yes;"> </span>Top with the chocolate mixture (try to put more in the pan than you taste!).<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Crumble remaining oatmeal mixture on top.<span style="mso-spacerun: yes;"> </span>If desired, add ½ cup chopped nuts. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Bake 25 minutes then cool for a few hours before cutting into small squares.</span></div><div class="MsoNormal"><br />
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</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-35302874549002072682011-09-28T09:20:00.000-07:002011-09-28T09:20:38.039-07:00Red Bell Pepper BisqueSeptember has an abundance of beautiful, fresh red bell peppers in the grocery stores and farmers markets. They are at their height of sweetnes so load up on them! (Also full of vitamin C)<br />
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Here is a great easy way bisque to make and pop into your freezer for a yummy soup on a cold winter's night! Make it a little more substantial by adding some cooked shrimp or crab!<br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">Red Bell Pepper Bisque</span></b></div><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">Serves 4 as a main course</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons extra-virgin olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 large carrot, peeled and chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 yellow onion, peeled and chopped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 celery stalk, peeled and copped</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/8 - 1/4 teaspoon cayenne pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 red bell peppers (about 1 ¾ pounds total), seeded, de-ribbed, chopped into 1 inch pieces</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 cups chicken stock</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¼ cup heavy cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Kosher salt and freshly ground pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2/3 cup crème fraiche, or sour cream, for garnish</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Heat heavy 4 quart pot over medium high heat.<span style="mso-spacerun: yes;"> </span>Add the olive oil and carrot, onion and celery.<span style="mso-spacerun: yes;"> </span>Sauté until carrot turns bright orange and onion is translucent, about 8 minutes.<span style="mso-spacerun: yes;"> </span>Stir in 1/8 - 1/4 teaspoon of cayenne pepper and the bell peppers.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cook, stirring occasionally, until peppers start to soften, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add enough stock to cover vegetables and bring to a rolling boil.<span style="mso-spacerun: yes;"> </span>Reduce heat to low, partially cover and simmer until all vegetables are soft, about 30 minutes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Removed from heat and blend using an immersion blender or a stand blender.<span style="mso-spacerun: yes;"> </span>(Use caution as the mixture is very hot.<span style="mso-spacerun: yes;"> </span>Start with a low speed and gradually increase.)<span style="mso-spacerun: yes;"> </span>If desired, strain pureed soup through a medium-mesh strainer.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Stir in the cream and season to taste with salt, pepper and additional cayenne is desired.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">If necessary, gently reheat the soups over low heat, stirring constantly.<span style="mso-spacerun: yes;"> </span>Garnish with a drizzle of crème fraiche or sour cream.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">COOKS NOTES: If you are going to freeze, do not add the cream. Just add when you thaw and serve. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Also, don't strain and the soup has a little more texture. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrp4em42PF8e9MCCCD0-Yk64tbC_nRSoeHe-9-udt3UxvORs7ACOglBswooH0PNX5QVJr5zAnw5vC_kr3dU1V8-TzIiRpkKEXk9ayQFrTosJNKQ-E6AT1goUAx8H1b8hpP6NoLP8sp9Y/s1600/red+pepper+bisque.preview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrp4em42PF8e9MCCCD0-Yk64tbC_nRSoeHe-9-udt3UxvORs7ACOglBswooH0PNX5QVJr5zAnw5vC_kr3dU1V8-TzIiRpkKEXk9ayQFrTosJNKQ-E6AT1goUAx8H1b8hpP6NoLP8sp9Y/s320/red+pepper+bisque.preview.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-36704993388653734462011-09-27T22:33:00.001-07:002011-09-27T22:33:26.416-07:00Kathleen’s Basic Rice Pilaf<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoTitle">Kathleen’s Basic Rice Pilaf</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoSubtitle"><span style="font-size: 12.0pt;">This is a family favorite.<span style="mso-spacerun: yes;"> </span>It works wonderful with and grilled or roasted meat.<span style="mso-spacerun: yes;"> </span>It also holds well for an hour or two in the oven while you finish making dinner!</span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">On medium heat in sauté pan w/ lid</div><div class="MsoNormal">Melt<span style="mso-tab-count: 2;"> </span>1 cube of butter</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add<span style="mso-tab-count: 2;"> </span>1 cup crushed vermicelli</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Brown until golden</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add<span style="mso-tab-count: 2;"> </span>2 cups white rice (or basmati rice which holds it’s shape better)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-tab-count: 2;"> </span>3 – 103/4 oz. Cans of broth (chicken, beef, or vegetable)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Simmer 30 – 40 minutes</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">May also add chopped and sauté mushrooms or onions</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 6 – 8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Kathleen Barnett</div><div class="MsoNormal"><br />
</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-76391701059588483732011-09-27T22:18:00.000-07:002011-09-27T22:21:14.181-07:00Quick Chicken SupremeThis is such a good recipe for a rushed week night or a crowd on a Saturday night. I don't remember where the original recipe;e came from.... but I found it about 30 years ago!!!! Add this to your recipe collection!!!<br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Quick Chicken Supreme</span></b></div><b> </b><br />
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<div class="MsoNormal"><b><span style="font-family: Arial;">Serves 4</span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;"> </span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">½ cup bread crumbs</span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">4 Tablespoons finely chopped parsley</span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">3 cloves minced garlic</span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">1 lemon rind, grated grated </span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;"> Salt & pepper, to taste</span></b></div><b> </b><br />
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</div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">4 tablespoons Dijon mustard</span></b></div><b> </b><br />
<div class="MsoNormal"><b><span style="font-family: Arial;">4 skinned & boned chicken breast</span></b></div><b> </b><br />
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<div class="MsoNormal"><b><span style="font-family: Arial;">2 tablespoons melted butter</span></b></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: Arial;">Pre-heat oven to 375º.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Mix bread crumbs, parsley, garlic, lemon rind and salt & pepper. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Coat chicken with mustard. Pat on bread crumb coating</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Place in baking pan. Drizzle with melted butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Bake for 20 – 30 minutes or until cooked through.</span></div><div class="MsoNormal"><br />
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</div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-20077333889959809322011-09-22T11:16:00.000-07:002011-09-22T11:16:41.726-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirBYmCREW_ENSE-p-tOrbFjC-Fu7wyowjeHUrQ5KLnyO1F9k9Okk_Tq7dkTO9STbjbxMS-Gk2KNWPZ3_T3_nzeKomjvZaYuVcQF_R1tVOx_YzLwFASSOqDkTDBdSzBetz3DjL62lKD4s/s1600/P1000008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirBYmCREW_ENSE-p-tOrbFjC-Fu7wyowjeHUrQ5KLnyO1F9k9Okk_Tq7dkTO9STbjbxMS-Gk2KNWPZ3_T3_nzeKomjvZaYuVcQF_R1tVOx_YzLwFASSOqDkTDBdSzBetz3DjL62lKD4s/s320/P1000008.JPG" width="320" /></a></div><br />
<i> (This is a post from my garden blog, CradleMtKitchen.blogspot.com and I wanted to share it here. Red peppers are in abundance right now, so if you find some on sale or in quantity at the farmer's market... try roasting them!!)</i><br />
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Looking at these beautiful red peppers.... I feel like a proud mama! These have been a huge success. With the weather staying consistently warm, these red peppers are coming into their own. If you have the room, make a note to yourself to plant red bell peppers next spring. When you slice into a fresh from the garden pepper, it makes a "crack" sound unlike anything you'll ever get from a grocery store pepper.... and the smell..... yummy!<br />
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I'm grilling these and freezing for 'fire roasted red peppers' all year long. <br />
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*** Grill or roast in a hot oven. Then put into a paper bag and close tightly for 20 minutes. Remove the skins and seeds. Lay flat on cookie sheet to freeze. Place in zip seal bag once frozen and don't forget to label the bag. Another option: instead of freezing, put into a jar with Extra Virgin Olive Oil and keep in the frig... eat or use within a few weeks....YUMMY.Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-65744428833034701852011-09-22T10:14:00.000-07:002011-09-22T10:14:41.137-07:00Simple Tomato Sauce<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Getting some children to eat vegetables can be tricky. So I'm a big believer in tricking them!! This quick and easy tomato sauce can be loaded up with grated vegetables to increase their intake of fiber and vitamins. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tomatoes are loaded with lycopene -- a substance that protects against many cancers. Cooking tomatoes makes them even healthier because the heat releases the lycopene. Also, pairing tomato foods with a good fat, like olive oil, helps the body absorb more. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Enjoy!!</span><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial;">Simple Tomato Sauce</span></u></b></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: Arial;">Makes about 2 cups</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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</div><div class="MsoNormal"><span style="font-family: Arial;">This is a quick and easy tomato sauce that you can adjust to suit your family’s taste. The red pepper is optional. If you have an extra tomato on hand you can add to the canned tomatoes to brighten the flavor.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Basic Sauce</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">1 28 oz can diced tomatoes</span></div><div class="MsoNormal"><span style="font-family: Arial;">4--5 garlic cloves, minced or pressed</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon tomato paste</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 teaspoon olive oil</span></div><div class="MsoNormal"><span style="font-family: Arial;">1/8 teaspoon red pepper flakes (optional)</span></div><div class="MsoNormal"><span style="font-family: Arial;">½ teaspoon sugar</span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tablespoon minced fresh basil leaves</span></div><div class="MsoNormal"><span style="font-family: Arial;">Salt and black pepper </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Pulse the tomatoes in a food processor in 10 --1 second pulses; set aside.</span></div><div class="MsoNormal"><span style="font-family: Arial;">Cook the garlic, tomato paste, pepper flakes(optional) and oil in a medium saucepan over medium heat until tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and sugar and cook until thickened, about 20 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">Remove from heat and stir in the basil and season with salt and pepper to taste.</span></div><div class="MsoNormal"><span style="font-family: Arial;">This hold in the refrigerator for several days.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">COOKS NOTES</span></b><span style="font-family: Arial;">:</span></div><div class="MsoNormal"><span style="font-family: Arial;">This is an easy recipe to supplement from what you have in the kitchen. Grated carrots or zucchini (1/4 cup) can be added with the garlic to increase the fiber and vitamins. Minced parsley is a bright addition to the basil. Whole or chopped tomatoes can be used in place of canned diced tomatoes or use fresh. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">I like to use tomato paste in the tube. You squeeze out what you need so there is no waste in using a partial can of paste. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;">To make this into a dipping sauce, cook about 45 minutes or until the desired consistency.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Cradle</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"> Mountain</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;"> Kitchen</span></b><span style="font-size: 10pt;"></span></div>Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-20751248233327943252011-09-18T19:02:00.000-07:002011-09-18T19:03:32.583-07:00SUPER FOODS FOR YOUR CHILD<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 14pt;">Super Foods for Your
Child</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Kathleen Barnett</span></b></div>
<b><span style="font-family: Arial;">Eggs </span></b><span style="font-family: Arial;">Eggs offer protein, and they're one of the few foods that naturally
contain vitamin D, which helps the body absorb calcium. Eating protein at
breakfast helps kids feel satisfied longer (no mid-morning hunger pangs)</span><br />
<b><span style="font-family: Arial;">Oatmeal </span></b><span style="font-family: Arial;">Research shows that kids who eat oatmeal are better able to concentrate
and pay attention in school. Fiber-rich whole grains, like oatmeal, digest
slowly, providing kids with a steady stream of energy.</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Fruit</span></b><span style="font-family: Arial;">…..Any fruit is good for your child, providing
essential vitamins and minerals. Fruit also has fiber, which keeps kids
regular. To reap the nutritional benefits, aim to eat a variety of fruits, like
berries, melon, kiwifruit, and oranges.</span><br />
<b><span style="font-family: Arial;">Nuts </span></b><span style="font-family: Arial;">Nuts are made up of healthy fats, which kids need for growth and
development, as well as for heart health. Having a little bit of “good” fat in
the morning gives your kids a burst of energy to keep them going.</span><br />
<b><span style="font-family: Arial;">Milk </span></b><span style="font-family: Arial;">Protein and calcium in dairy products provide fuel for the brain and
body. Protein helps build brain tissue, while milk's calcium keeps kids' bones
and teeth strong.</span><br />
<b><span style="font-family: Arial;">Blueberries </span></b><span style="font-family: Arial;">They've ranked among the healthiest fruits for years (go,
antioxidants!). Now research suggests that in addition to protecting against
heart disease and diabetes and improving brain function, blueberries may also
help reduce visceral "toxic" belly fat -- a type of fat that has been
linked to obesity and metabolic syndrome. Ways to get them in your kid's diet:
They're a natural go-with breakfast choice (say, tossed into a bowl of granola
and milk) and are also great in summer salads and desserts. </span><br />
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<b><span style="font-family: Arial;">Tomatoes </span></b><span style="font-family: Arial;">They're loaded with lycopene -- a substance that protects against many
cancers. Cooking tomatoes makes them even healthier because the heat releases
the lycopene. Hint: Pairing tomato-y foods with a good fat, like olive oil,
helps the body absorb more. Ways to get them in your kid's diet: Pizza and
pasta sauces are obvious choices, or add tomato sauce to turkey meatballs or
meatloaf if you need to </span><br />
<b><span style="font-family: Arial;">Low-Fat Greek Yogurt </span></b><span style="font-family: Arial;">It contains healthy bacteria known to boost immunity and aid digestion,
and has two to three times the amount of protein and less sugar than regular
yogurt. Add a drizzle of honey (after age 1) for sweetness, a bit of maple
syrup, or try a squeeze of agave syrup (a sweetener with a lower glycemic
index, so it won't make your child's blood sugar -- and energy level -- spike
and then crash soon after breakfast). </span><br />
<b><span style="font-family: Arial;">Cabbage </span></b><span style="font-family: Arial;">It has a mild flavor and crunch that kids tend to like better than the
usual salad greens. And cruciferous veggies such as cabbage, broccoli, and kale
contain phytonutrients known to lower the risk for many types of cancer, as
well as improve digestion. It also helps clear harmful toxins from the body by
triggering the release of enzymes whose job it is to whisk them out. Ways to
get it in your kid's diet: Make coleslaw with low-fat mayo; shred and toss it
into soups or Asian noodle dishes. Cut
into strips to use as a finger food. </span><br />
<b><span style="font-family: Arial;">Salmon
</span></b><span style="font-family: Arial;">It contains heart-healthy
omega-3 fats, which are also known to boost brain development, fend off
depression, and have superb anti-inflammatory powers. Be sure to pick the wild
kind, which is lower in mercury and higher in omega-3's. Best way to get your
kid to eat it: Pair salmon with ingredients he already likes. Glaze salmon
fillets with orange juice or brush them with teriyaki sauce. Or serve it as salmon
cakes, burgers, or salad.</span><br />
<b><span style="font-family: Arial;">Black Beans </span></b><span style="font-family: Arial;">Beans are a great source of protein, as well as fiber and calcium -- two
things kids tend not to get enough. Make nachos or quesadillas with black
beans, cheese, and salsa; try black-bean veggie burgers, or whip up black-bean
hummus.</span><br />
<b><span style="font-family: Arial;">Cinnamon </span></b><span style="font-family: Arial;">Research shows that this spice can help regulate blood sugar, which may
also minimize those all-too-common mid-morning energy crashes . Ways to get it
in your kid's diet: Sprinkle it on oatmeal, pancakes, cold cereal, and yogurt,
and add a few extra dashes of cinnamon to muffin or quick-bread recipes that
call for it. </span><br />
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Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0tag:blogger.com,1999:blog-5226449280448227831.post-4138705057181256292011-09-18T18:15:00.000-07:002011-09-18T19:03:14.732-07:00Lunch Time Ideas<div class="MsoNormal">
The daily task of packing a lunch for your little moppet can
be overwhelming some mornings. Here are
some basics that will help you send your child off with a lunch she may
actually eat!!</div>
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<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Prepare your child</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Talk with your child about nutrition and the importance
of developing a healthy body. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">MOMICKING</span></u></span><span class="picky-bold"><span style="font-family: Arial;">. Set an example for your children. What do they see you eat and drink?</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Eat a Good Breakfast</span></u></span><span style="font-family: Arial;">. A
health breakfast is the most important mean for your child’s energy level
all day long. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Involve your child.</span></u></span><span style="font-family: Arial;"> Children of all ages can help with menu
planning, shopping, and preparing meals. Children who feel they have had a
part preparing the meal will be more likely to eat it. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Introduce a wide variety of foods</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Offer a variety of vegetables, fruits, whole
grains, and legumes. Offer a few teaspoons of each at every dinner. Even
if your child eats only two bites, he will understand that these are the
foods that make up a healthy diet. When he starts wanting more than two
bites, expand your offerings to include more foods. As your child grows, increase
serving sizes. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Experiment with old favorites</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Offer a new food with a familiar one. Applaud
adventurous eating. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Offer the same food prepared in different ways</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Offer foods alone and prepared in combination
with other ingredients. Cut foods in different ways. Try carrot sticks one
day and carrot coins another. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Don't Give Up</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> According to the American Academy
of Pediatrics, many children will not accept a new food until it has been
offered at least ten times. Continue to offer new foods until your child
considers them familiar. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Introduce foods one bite or several bites at a
time</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Some children
become overwhelmed by large quantities of food on their plate. Others will
feel more successful if they can finish a small quantity of food you have
provided, so keep portions small. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Serve vegetables and new foods as an appetizer</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> If vegetables and new foods are served last or
with other foods, children can easily fill themselves up and leave
vegetables behind. Start dinner, for example, with two green beans and two
carrots or a green salad as a starter. When everyone has finished their,
serve the rest of the meal. Consider serving fruits with the meal or
saving them for dessert. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Institute the “two-bite” rule</span></u></span><span class="picky-bold"><span style="font-family: Arial;"> by eating two bites of
each item on their plate.</span></span><span style="font-family: Arial;"> Remember
that children's food preferences change frequently. What they don't like
on Wednesday might be a great hit on Friday or vice versa. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Don't become a short-order cook</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Prepare only one meal for the entire family. At
first your child may refuse to eat dinner. Remain calm, stand firm, and
ignore tantrums. Your child will not die of hunger from skipping a meal,
but will likely come to the next meal with a healthy appetite and a
willingness to eat what is served. Allow each family member to plan one
dinner a week. Doing so will ensure that everyone has at least one dinner
to look forward to. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Don't make a big deal when your child rejects a
food.</span></u></span><span style="font-family: Arial;"> Stay cool and
reaffirm the boundaries you have established by insisting that your child
eat two bites before leaving the table. Don't let your child engage you in
a power struggle. </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Give your child a choice</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Give your child some choices within the
boundaries you establish. For example, instead of asking, “What do you
want for lunch?” ask “Would you like a turkey sandwich, or a quesadilla?” </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span class="picky-bold"><u><span style="font-family: Arial;">Encourage children to bring home their lunch
leftovers</span></u></span><span class="picky-bold"><span style="font-family: Arial;">.</span></span><span style="font-family: Arial;"> Looking at leftover
lunches is a great way to get information about your children's lunch
preferences. Find out why certain foods have come back uneaten. Did your
child not like it? Was she not hungry enough to eat everything in the
lunchbox? Was there a birthday celebration at school that day? Did she
share someone else's lunch instead? Maintain a dialogue without
criticizing. Consider making a list of foods that your child likes to eat
for lunch and update it regularly with input from your child.. Providing a
dip for carrot and celery sticks might make eating them more fun. </span></li>
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Kathleen Barnetthttp://www.blogger.com/profile/16140500095442572969noreply@blogger.com0