tag:blogger.com,1999:blog-5434449525833533082024-02-20T10:29:54.251-08:00Aubergineeggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-543444952583353308.post-59072747587133324802013-04-28T12:57:00.000-07:002013-04-28T12:57:02.636-07:00Sunday Apple Goodness<br />
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4 apples cored, and diced<br />
<br />
1 heart celery, diced<br />
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1/2 cup raisins, softened<br />
<br />
1 cup walnut pieces<br />
<br />
6 Kiwi sliced<br />
<br />
Fresh mint diced<br />
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Dress with <br />
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1 cup mayonaise<br />
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1 TBS honey<br />
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3 TBS Pomegranate vinegar, or balsamic<br />
<br />
1 TBS curry powder<br />
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1 squirt Sriracha <br />
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<br />eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-25191589571734162032013-04-13T19:05:00.000-07:002013-04-13T19:05:46.248-07:00Curried Chicken Waldorf Salad<br />
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2 Tikka Masala roasted chicken thighs, diced<br />
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4 Apples cored and cut into 1/2" dice<br />
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1/4 cup raisins<br />
<br />
1 celery heart diced<br />
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1 cup walnuts<br />
<br />
2 Tbs. lemon juice<br />
<br />
1/2 cup Mayonaise<br />
<br />
1 tsp Tikka Masala paste*<br />
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* a couple of Tbs. of curry powder (hot) or added cayenne if mild would work as well.eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-8739850902311963392012-12-29T13:39:00.000-08:002012-12-29T13:39:49.663-08:00<span style="color: #351c75;"><span style="font-size: small;">Jalapeno Bacon <span style="font-size: small;">Baked Beans</span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;">A friend mentioned watching a restaurant throw out the juice from jalapenos, he suggested they soak bacon in it. I liked the idea immediately, so came up with this.</span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;">1 cup Dried Pinto Beans</span></span></span><br />
<br />
<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 whole Onion</span> </span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;">1 can Diced Tomatoes</span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;">1 can Diced Green C<span style="font-size: small;">hiles</span></span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Tsp Crushed Garlic</span></span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Tsp </span> Stone Ground Ingelhoffer Mustard</span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;">2 Bay Leav<span style="font-size: small;">es</span></span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Tbs <span style="font-size: small;">Brown Sugar</span></span></span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1-1/2 </span>cups Diced uncooked bacon</span></span></span></span><br />
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<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 Tbs Diced Jalapenos with juice </span></span></span></span><br />
<br />
<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.<span style="font-size: small;">Combine diced bacon, Bay Leaves, <span style="font-size: small;">Garlic, <span style="font-size: small;">jalapenos, and brown sugar in covered container, and let ma<span style="font-size: small;">rinate for 2 -24 hours. I marinated for 4 hours. Cook soaked beans in appropriate amount of water until tender. I cooked mine in a pressure cooker </span></span></span></span></span></span></span></span> for 17 minutes.preheat oven to <span style="font-size: small;">325. <span style="font-size: small;">Drain <span style="font-size: small;">Bacon mixture, and cook enough to ren<span style="font-size: small;">der fat but leave bacon tender, remove fat. Now drain beans, combine all the ingredients, and place in covered casserole, and cook for 2 hours.</span></span></span></span><br />
<br />
<span style="color: #351c75;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I c<span style="font-size: small;">hose bacon because there was no ham hocks at the store, but any pork product would work from sausage to ham.</span> </span></span></span></span></span></span></span></span> <br />
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<br />eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-74538800780686443792012-08-12T10:11:00.000-07:002012-08-12T10:11:48.710-07:00Quinoa and Beets<span style="color: #674ea7;">I love Quinoa, and probably don't use it enough. I harvested some beets this week, and decided to make some salad. I cooked one cup of Quinoa, and let it cool. I boiled the beets for about an hour, until tender, then cut them into 1/2" cubes. I then mixed everything together, and served on a steamed bed of Swiss Chard.</span><br />
<br />
<span style="color: #674ea7;">1 cup Cooked Quinoa</span><br />
<br />
<span style="color: #674ea7;">1 cup steamed beets, cubed</span><br />
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<span style="color: #674ea7;">1/2 cup Gorgonzola, or other blue cheese broken up</span><br />
<br />
<span style="color: #674ea7;">2 TBS Macadamia Nut oil </span><br />
<br />
<span style="color: #674ea7;">2 TBS Balsamic vinegar</span><br />
<br />
<span style="color: #351c75;">fresh thyme</span> <span style="color: #674ea7;">to garnish</span><br />
<br />
<span style="color: #674ea7;">Some additions; walnuts, onions, scallions, shredded carrots.............</span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-80634040533316511552011-12-14T13:48:00.000-08:002011-12-14T13:48:34.297-08:00Bread Salad<span style="font-size: large;"><span style="color: #351c75;"></span></span><span style="color: #351c75;"><span style="font-size: small;">Known as panzanella</span></span> <span style="color: #351c75;">in Italy, I just love this kind of eating. The basis for all the goodness is the bread. In this case, I used my WW seeded bread, which I should post as well.</span><br />
<br />
<span style="color: #351c75;">2 slices bread (cut into small cubes) </span><br />
<span style="color: #351c75;">1 cup diced</span> <span style="color: #351c75;">fresh tomatoes</span><br />
<span style="color: #351c75;">1 cup diced cucumber</span><br />
<span style="color: #351c75;">2 Tbs crumbled Feta</span><br />
<span style="color: #351c75;">1 tsp fresh ground black pepper </span><br />
<span style="color: #351c75;">Vinaigrette to taste*</span><br />
<br />
<span style="color: #351c75;">*</span><br />
<span style="color: #351c75;">1 part red wine vinegar</span><br />
<span style="color: #351c75;">2 part macadamia nut oil**</span><br />
<span style="color: #351c75;">1 tsp Greek oregano</span><br />
<span style="color: #351c75;"> </span><br />
<span style="color: #351c75;">**</span><br />
<span style="color: #351c75;">This is what I used, it will be just fine with your EVOO of choice as well.</span><br />
<span style="color: #351c75;"><br /></span><br />
<span style="color: #351c75;"><i>If you love to soak your bread in the leftover salad dressing, then this is the dish for you. It's already done for you.</i></span><br />
<h1 class="firstHeading" id="firstHeading">
<br /></h1>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-85528545797585483702011-10-31T11:58:00.000-07:002011-10-31T11:58:05.545-07:00<span style="color: purple;">Bruce's Saag</span><br />
<br />
<span style="color: purple;"><span style="font-size: small;">I love spinach, and Garbanzo beans. If you feel the same, this is for you.</span></span><br />
<br />
<span style="color: purple;"><span style="font-size: small;">I can Garbanzo Beans (chickpeas)</span></span><br />
<span style="color: purple;"><span style="font-size: small;">2 lbs.</span></span> <span style="color: purple;">fresh spinach</span> <span style="color: purple;">(or frozen chopped)</span><br />
<span style="color: purple;">1 Tbs. Olive oil</span><br />
<span style="color: purple;">1 tsp. Garam Masala</span><br />
<span style="color: purple;">2 tsp Curry Powder</span><br />
<span style="color: purple;">1/4 tsp Cayenne</span><br />
<span style="color: purple;">1 tsp. ground cumin</span><br />
<span style="color: purple;">1 cup Non-Fat Yogurt (yogurt cheese) or Greek Yogurt</span><br />
<span style="color: purple;"> </span><br />
<span style="color: purple;">Heat olive oil in skillet on medium heat, add all spices and cook for about 1 minute, use heat judiciously, so as not to burn the spice. Now add the drained can of Garbanzo Beans, and combine with spices, turn heat down and simmer. Steam spinach until wilted, then place in dish towel, and wring out moisture, now place in bowl and liquefy using an immersion blender, or use a regular blender. Now add to beans, and simmer for about 10 minutes.</span><br />
<br />
<span style="color: purple;">Turn heat off, and allow to cool for 5 minutes, now stir in the yogurt, and serve. Goes well with Basmati Rice, or one of the Indian Flat breads, Chapatti, Roti, Naan.</span> <br />
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<br />eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-88362353756584580872011-10-30T09:29:00.000-07:002011-10-30T09:29:08.217-07:00<span style="color: #351c75;">Caramelized Onions</span><br />
<br />
<span style="color: #351c75;">10 lbs Onions</span><br />
<span style="color: #351c75;">1/2 tsp Sea Salt</span><br />
<span style="color: #351c75;">2 TBS Balsamic Vinegar</span><br />
<br />
<span style="color: #351c75;">Thinly slice the onions. Place onions in large pot, Dutch Oven type container on medium heat covered, until you hear them boiling, then turn heat down to low. Allow to braise in pot for 45 minutes, to an hour. They will be reduced by about 2/3d's, now uncover, and allow to simmer until the liquid is reduced, but there is still a little moisture. This can take hours, depending upon your humidity. Now can the finished product.</span><br />
<br />
<span style="color: #351c75;">This process makes for a very sweet relish, all natural. Love it in steak sandwiches with roasted red peppers, and mayonnaise on a baguette</span>, <span style="color: #351c75;">to die for. Use your imagination great with meat dishes, served cold in a salad, etc.</span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-77843039408255737852011-06-27T13:51:00.000-07:002011-06-27T13:58:50.688-07:00<span style="font-size:130%;"><span style="color: rgb(102, 0, 204);">Cuts<br /><br />I just decided to have a roast beef sandwich, unfortunately I'd just placed a loaf of Banana Bread in the convection/microwave oven, and all bread I had was frozen. What to do.<br /><br />I took the 3 thin slices of roast beef, and cut them into 1 inch squares, the same with the cheese slices, smoked chipotle jack, in this case. Into a bowl went these 2 ingredients, with 3 small cubed tomatoes, 1 tsp. of horseradish mustard. 1 Tbs. of Mayonnaise, 3 diced pepperocini, and about 1/2 tsp. of freshly ground black pepper. Mix, and eat.<br /><br />To die for.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-10553684202165951612011-01-05T09:19:00.000-08:002011-01-05T09:28:25.308-08:00Scallion Frittata<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;">I wanted something with scallions in it for breakfast, and came up with this.<br /><br />3 eggs<br /><br />2 scallions<br /><br />1 tsp. sesame seeds<br /><br />Sriracha to taste<br /><br />Dice scallions, place whites in saute pan and saute for 2 minutes, add greens and sesame seeds and saute for another 2 minutes. Break three eggs, add Sriracha and beat, then pour over contents of pan, turn heat to low setting, cover pan, and cook for ten minutes.<br /><br />Additions: Crab, Tofu, Mushrooms, Ginger, Soy Sauce, let your imagination be your guide.<br /><br />This recipe is worth cooking just for the aroma, yum!<br /><br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-88949352773020452332010-11-20T19:26:00.000-08:002010-11-20T19:35:08.210-08:00Japanese Style Salad<span style="color: rgb(102, 0, 204);"><span style="font-size:130%;">Had some Daikon radish and wanted a salad, so came up with this:<br /><br />2 cups shredded Daikon<br /><br />1 cup shredded carrot<br /><br />1 TBS Soy Sauce<br /><br />2 TBS rice wine vinegar<br /><br />1 tsp Toasted sesame seed oil<br /><br />1 TBS toasted sesame seeds<br /><br />1 can tuna<br /><br />2 TBS mayonnaise<br /><br />Mix ingredients together, and enjoy.<br /><br />Dressing develops a beautiful orange coloration from the carrots.<br /><br />Options; wasabi, seaweed, chicken, hot sauce, Bonita flakes, could also be mixed with cold oriental noodles.<br /><br />Delicious!<br /><br /><br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com1tag:blogger.com,1999:blog-543444952583353308.post-19067293763286532402010-03-27T21:04:00.000-07:002010-03-27T21:18:31.688-07:00Bursting Tomatoes<span style="color: rgb(102, 0, 204);"><span style=";font-size:100%;" >I watched the Barefoot Contessa this week, and she made an Angel Hair Pasta with fresh tomatoes. I was inspired to try it, with my variations.<br /><br />1 Pkg WW Gnocchi<br />2 cups grape tomatoes<br />1 TBS olive oil<br />1/2 tsp red pepper flakes<br />1 tsp garlic<br />1 bunch diced scallions<br />1 cup fresh basil leaves<br />Parmegiano/Regiano cheese<br /><br />Saute garlic and pepper in olive oil for 30 seconds in medium heat pan, add tomatoes and move them around in the oil until they are coated, then cook for about 5 minutes, now add the scallions, and stir for about a minute, add the basil stir, and remove from heat.This cooks the tomatoes to the point that they are heated, but not bursting. Add the cheese, and then mix with cooked pasta.<br /><br />I found the gnocchi a little heavy, so you might use a lighter pasta, but it will be good, whatever you choose. What makes this dish is hot, fresh tomatoes bursting in your mouth.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-34337898677161053202010-03-18T13:16:00.000-07:002010-03-18T13:24:57.659-07:00A Simple Dessert<span style="color: rgb(102, 0, 204);"><span style=";font-size:100%;" >1/2 c Yogurt Cheese<br />1 c Blueberries<br />1 tsp Drambuie<br /><br />Mix together, serve.<br /><br />Tastes both delicious, and elegant. Obviously you could use other fruits, or a different liquor, use your imagination. I added walnuts once, and enjoyed that as well.<br /><br /><br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-90812335153383768842010-03-18T08:29:00.000-07:002010-03-18T08:37:54.061-07:00Yogurt Cheese<span style="color: rgb(102, 0, 204);">I frequently cook with yogurt cheese, also known as "Greek Yogurt", Lebneh etc. depending on the culture. It is basically your yogurt of choice (excluding one with gelatin in it, which binds the moisture) with the whey removed.<br /><br />Here is a link to making it easily:<br /><br />http://www.nytimes.com/2010/03/17/dining/17mini.html?ref=dining<br /><br />You can also buy a Yogurt cheese maker, which is what I have, as I don't like leaving things open to oxygen. Here is the one I use:<br /><br />http://www.cuisipro.com/site/eng/product_detail.aspx?category_id=category_007&subcategory_id=subcategory_053&product_id=prod_0144<br /><br />Recipes to follow.<br /></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-47533726535796506632009-06-28T12:59:00.000-07:002009-06-28T13:24:17.457-07:00Bulgur and Beets<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;">My neighbor and landlord brought me some beet greens. I wasn't sure what I wanted to do, then I came up with this.<br /><br />1 cup Bulgur<br />2 cups water<br />1 tsp salt<br />1 can diced beets<br />1 red onion<br />1/8 cup balsamic vinegar<br />1/4 cup olive oil<br />1 Tbs. Apple Cider syrup (or sweetener you have on hand)<br />2 crisp apples (Fugi, Gala, Granny Smith<br />1 Tbs. Cinnamon<br />4 cups beet greens<br /><br />Bring water and salt to boil, and add bulgur and cook until the water is absorbed, about 10 minutes. Set aside for 10 minutes, then fluff with a fork. Add diced beets drained, diced onion, diced apples, cinnamon, and mix. Now whip the balsamic, oil, and sweetener for the vinaigrette and pour over the contents and mix. Now add the diced beet greens. This turned out very well, and was enjoyed by all who ate it.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com1tag:blogger.com,1999:blog-543444952583353308.post-63622345311595980012009-04-12T12:43:00.000-07:002009-04-12T12:47:04.406-07:00Fish Salad<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;">I have started eating smarter, I owe it to myself. The other night I baked some Cod. The piece was too large to eat the whole thing, so I halved it, and stored it in the refrigerator. The next day for lunch, I broke it into pieces, then added cubed tomatoes, lettuce, balsamic vinegar, and Olive Oil, delish.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-80033071195142759732009-03-17T17:03:00.000-07:002009-03-17T17:35:46.430-07:00Asparagus and Roasted Pepper Bisque<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;">I don't like to waste food, so I try to incorporate everything I can into my cooking, including things such as the tough ends of asparagus stalks, and brocoli stalks. I made several dishes recently with asparagus, so I needed to use the stalks. Thus, the following recipe.<br /><br />1-1/2 Asparagus stalks<br />1 ripe bell pepper<br />1 Tbs.Onion flakes<br />3 stalks celery<br />2 cloves garlic crushed<br />6 drops hot sauce<br />1/4 tsp. curry powder<br />1 32 oz. chicken stock<br /> olive oil<br /><br />Place oil for sauteing in pan, cut bell pepper half and seed, then place over burner to roast, until you have black bubbles formed on skin. Set aside to cool. When cool dice into 1" pieces. Cut the stalks of celery lengthwise, and then dice. Add the onion flakes, and garlic to the pan and saute for 1 minute. Now add the celery, and bell peppers to the saute. Don't worry about the black pieces from the peppers, they provide that extra "roasted" flavor. Saute until soft, about 5 minutes, now add the asparagus, and saute an additional 2-3 minutes. Add the hot sauce, and curry powder. Now add the stock, and bring to a boil, uncovered. Turn pan off, and cover. Let the pan sit for 1/2 hour. This will tenderize the vegetables, without making them soggy, so that you'll get a fresh vegetable taste. If you prefer, you can simply cook everything for 20 minutes, and the veggies will be tender.<br /><br />Cool for 1/2 hour, now place in a blender, food processor, or food mill, and process until everything is liquified. Since the stems are likely a little woody, sieve the liquid, and you'll have liquid silk. If you used a food mill, you can skip this step.<br /><br />This was made without milk, but if you want it creamy, you can add milk, half and half, plain yogurt, or sour cream as an addition. It would also be good with cheese sprinkled on top. Always add the milk to it when it is cooled a little, to avoid curdling. Enjoy.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-64588576325381241722009-03-17T13:35:00.000-07:002009-03-17T13:37:09.813-07:00RSS Feed<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;">I've added a button so you can subsribe to this blog through a reader. It is at the bottom of the page.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-81162086964401854562009-03-08T10:21:00.000-07:002009-03-08T10:36:10.207-07:00Carrot Raisin Salad<span style="color: rgb(102, 0, 204);"><span style="font-size:130%;">12 carrots grated<br />1/2 to 1 cup raisins<br />1/2 cup chopped walnuts<br />1 can pineapple tidbits in juice only<br />3 Tbs. Mayonnaise<br />1 Tbs. Balsamic vinegar<br />1 Tbs. freeze dried raspberries, or<br />1/4 cup fresh<br />juice contents of pineapple tidbits<br /><br />Soak raspberries in cold water for 20 minutes. I part raspberries, to 3 parts water. Combine carrots, raisins, walnuts, and drained pineapple. Now place balsamic vinegar, and raspberries in small bowls, and use a whip to mash berries and combine with vinegar, now add mayonnaise, and combine until thoroughly mixed. Now mix in with salad mixture. If you need more liquid, use the juice, until you have the right consistency.<br /><br />I used organic carrots, so did not peel, as that is where much of the nutrition is located. You could get by without the raspberries if you used raspberry vinegar. A nice variation would be to add a drained can of diced beets.<br /><br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-64316644446156538012008-12-07T16:20:00.000-08:002008-12-07T16:22:48.550-08:00<span style="color: rgb(102, 0, 204);"><span style="font-size:100%;"><span style="font-family: arial;">Lat night I wrote this. I am celebrating a non-material Christmas this year, so this is my gift to you.<br /></span></span></span><br />In my 65 years on this planet, I've noticed a few things I'd like to share:<br /><br />1. Life is NOT a destination, it is a journey.<br /><br />2. The world could be a different place, if we all just decided to be a little nicer to each other.<br /><br />3. Most all successful politicians arrive at their positions of power through the constant, thorough manipulation of others.<br /><br />4. Each day, it is good to learn something new, all through one's life.<br /><br />5. The world is a better place when you do something meaningful in the life of another person each day.<br /><br />6. Children's laughter is an elixir.<br /><br />7.Civility with others is the ultimate social lubricant.<br /><br />8. We all just need a little recognition.<br /><br />9. Gathering friends and family around food is always a good idea.<br /><br />10. Fundamentalism of any kind defines the world in an immutable fashion that exists only in the mind of the person that holds the fundamental belief.<br /><br />11. Bankers are never your friend.<br /><br />12. There is much good in innocence.<br /><br />13. Walking the world in judgment of others guarantees a lonely life.<br /><br />14. The horizon was once clear for 50-100 miles, naturally.<br /><br />15. Never listen to those who talk the talk, always listen to those who walk the walk.<br /><br />16. Create laughter wherever you go.<br /><br />17. Smell the roses.<br /><br />18. There are great aromas in the world, starting with toast, coffee, popcorn, bacon, star jasmine, and rosemary.<br /><br />19. Watching a campfire for hours, up close, is a meditation.<br /><br />20. Computers will connect us, or destroy us. The jury is still out.<br /><br />21. There is a wealth of beauty in the world, if one just opens their senses.<br /><br />22. There is a beauty in words.<br /><br />23. Sex is fleeting, and wonderful.<br /><br />24. Touch heals.<br /><br />25. Luck is the meeting of preparation and opportunity.<br /><br />26. You don't need everything you have.<br /><br />27. Life could be so much worse.<br /><br />28. Health matters.<br /><br />29. Water is scarce, we just don't know it yet.<br /><br />30. Making mud pies is a fundamental right.<br /><br />31. Jealously both destroys you, and makes you ugly.<br /><br />31. Trust your instincts.<br /><br />32. Lifelong learning is a gift we can give ourselves.<br /><br />33. Strawberries are a celebration, especially with sour cream, and powdered sugar.<br /><br />34. Getting 7-8 hours of sleep each day, is imperative.<br /><br />35. Define who you are, don't let others define you.<br /><br />36. Music heals.<br /><br />37. Friendship is always worth the investment.<br /><br />38. Fresh tomatoes from the garden are a sacrament.<br /><br />39. Listen!<br /><br />40. Smile more often.<br /><br />41. Care about others, especially when they don't make it easy.<br /><br />42. If at all possible, live in a house with a porch.<br /><br />43. Take long walks on a beach when you can.<br /><br />44. Show appreciation.<br /><br />45. Experience gratitude.<br /><br />46. Know yourself, no matter how painful.<br /><br />47. Smoking kills slowly.<br /><br />48. Creativity opens you up as a person.<br /><br />49. Being willing to be vulnerable pays great dividends.<br /><br />50. You know more than you think.<br /><br />51. Hurting others, ultimately hurts you.<br /><br />52. Pickles make you pucker.<br /><br />53. If you want others to do it right, don't try to control them.<br /><br />54. Progress starts with a willingness to trust.<br /><br />55. I have no tolerance for zero tolerance.<br /><br />56. Anonymity breeds incivility.<br /><br />57. Rubber bands are weapons.<br /><br />58. Water bombs are fun for kids of all ages.<br /><br />59. Breasts are a gift from God.<br /><br />60. Humor heals.<br /><br />61. Everyone has a gift.<br /><br />62. We have it within our power...eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com2tag:blogger.com,1999:blog-543444952583353308.post-22538221394324309172008-11-27T11:34:00.000-08:002008-11-27T11:49:38.670-08:00Rum Nut Squash Bake<span style="color: rgb(102, 0, 204);"><span style="font-size:130%;">This being Thanksgiving, I wanted a non-sugary dish to replace the traditional sweet potato casserole with the walnuts, butter, brown sugar, and marshmallows. Having recently been given some acorn squash, I came up with this.<br /><br />Acorn Squash<br />2 ripe pears (or apples)<br />1/2 cup pecan halves<br />3 TBS olive oil<br />1 TBS dark rum<br />1 tsp onion flakes<br />1 tsp garlic flakes<br />1 TBS fresh sage<br /><br />Take 4 small, or 3 medium acorn squash, split in half, remove the seeds and pulp, Pam a baking pan and place acorns split side down and bake in a 350 degree oven for 1-1 and 1/4 hours based on size. Let them cool. Now remove skins and place in mixing bowl, core and thin slice pears, about 1/8th to 1/4", now add all ingredients, and mix well and place in casserole. Bake in 325 degree oven for 1/2 hour covered, then uncover, and bake an additional 15 minutes, and serve. If there are leftovers, you can reheat it with a layer of grated cheese of choice. In my case, it will be smoked gouda.<br /><br />Enjoy, and Happy Thanksgiving.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-84242044413465351752008-05-14T14:29:00.000-07:002008-05-17T20:56:23.080-07:00Curried Cream of Cauliflower<span style="font-size:100%;"><span style="color: rgb(102, 0, 204);"><span style="font-family:arial;">As I've said before, I'm an opportunistic cook, using what I have. I made a creamed cauliflower side dish the other day, called fauxtatoes by some, due to it's low carb nature. I steamed a head of cauliflower for 15 minutes, then added it to my vita mix with 1/4 cup chicken stock, and 1/2 tsp. salt, and blended until it was smooth. Then I added about 1/2 cup freshly grated parmesan, and served. It was delicious.<br /><br />Having about 1 and 1/2 cup leftover, I combined the remainder with 1 cup chicken stock, 3/4 tsb curry powder, and blended until it was soup. Delicioso!<br /></span></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com1tag:blogger.com,1999:blog-543444952583353308.post-47119339954780553062008-01-06T13:01:00.001-08:002008-01-06T14:38:25.589-08:00Purple Pears<span style="font-family:verdana;"><span style="color: rgb(102, 0, 204);"><span style="font-size:130%;">Many of my recipes are based upon what's in the larder. Last night I was to attend a gathering where I was to bring a dessert. I wanted something lite, post holiday. So I looked around. I found some pears, some blueberries, and a lemon that I wanted to use, so here's what I came up with:<br /><br />3 15oz cans pears (in lite syrup) drained<br /><br />1 cup frozen blueberries (defrosted, and drained)<br /><br />1 whole lemon for juice<br /><br />1 Tbs. Cinnamon<br /><br />1 tsp mint leaf<br /><br />1/2 tsp stevia<br /><br />*optional 1/2 cup walnuts<br /><br />Combine ingredients in a bowl, Pam a baking dish, and place in a preheated 350 degree oven for 1/2 hour. It turns the pears a deep purple, and to me is blueberry pears, as you have the flavor of blueberries with the texture of the pears. It was served warm last night. Today I finished the little amount left cold, and it tasted even better.<br /></span></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com5tag:blogger.com,1999:blog-543444952583353308.post-71432555671422218582007-11-28T10:40:00.000-08:002007-11-28T10:52:19.851-08:00Roasted Brussels Sprouts<span style="color: rgb(102, 0, 204);"><span style="font-family: verdana;">I have always enjoyed Brussels Sprouts, and have always just steamed them, and then put a little vinegar over them to serve. I've recently seen some references to roasted sprouts, so decided to give it a go.<br /><br />I placed 1 Lb of washed and stemmed sprouts with EVOO, balsamic vinegar. granulated garlic, and a little kosher salt into a bag, and marinated for an hour, and then placed them in a baking dish. Cooked in a preheated oven at 350 degrees for 45 minutes, they came out crisp on the outside, and tender inside, and delicious. They loose their bitterness, are not vinegary, just wonderful.<br /><br />These will become a part of my cooking repertoire.<br /></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com2tag:blogger.com,1999:blog-543444952583353308.post-86032256797943499482007-11-01T14:49:00.000-07:002007-11-01T15:22:28.174-07:00Asian Country Pork Ribs<span style="color: rgb(102, 0, 204);"><span style="font-size:130%;"><span style="font-family: verdana;">I don't particularly like tomato based barbecue, but I love the non-tomato kind. So here's something I threw together the other day.<br /><br />3oz House of Tsang Sweet Ginger Sesame Hibachi Grill Sauce*<br /><br />2oz White Zin<br /><br />2 oz Organic Brown Rice Vinegar<br /><br />2oz Sesame Seed Oil<br /><br />1 Tbs. Granulated Garlic<br /><br />1 Tbs. Frank's Red Hot Sauce<br /><br />2oz Soy Sauce<br /><br />*This was what I had in the fridge, so I used it, but it would be easy to whip some sesame seed oil, soy sauce, honey, ginger, and rice wine vinegar together.<br /><br />Take 5 and 1/2 lbs boneless country ribs, and remove as much fat as you reasonably can. Save the trimmings for another meal. Now cut the ribs in 2' pieces, mix with the above marinade, and place in refrigerator overnight, stirring several times.<br /><br />When you're ready to cook, preheat your oven to 400 degrees, then place the meat in a roaster using a slotted spoon so that you don't allow a lot of the marinade to follow. The pan should be large enough large enough to hold all the meat without crowding. In my case I used a 15" deep dish pizza pan. Now place in the oven and bake for ten minutes, now turn the heat down to 225 degrees, and cover. Cook for 3 hours, pouring off the liquid at 1 and 1/2 hours.<br /><br />At 3 hours, pour off any liquid remaining. Set aside the liquids for another meal. Now cover the meat with the remainder of the marinade with a brush turning over to cover both sides of the meat, and return to the oven for 15 minutes, uncovered. This will finish off the ribs.<br /><br />They were delicious, and melt in your mouth tender.<br /></span></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0tag:blogger.com,1999:blog-543444952583353308.post-859535963835714042007-10-31T23:29:00.000-07:002007-10-31T23:33:03.362-07:00<span style="color: rgb(102, 0, 204);"><span style="font-size:130%;"><span style="font-family: verdana;">If you like cheese, or are curious about cheese you've got to see this site,<br /><a href="http://www.365cheeses.com/cheese/produced_in/italy_1/">365 Cheeses</a> it is truly worthwhile, subjective descriptions, but also has lots of objective info as well.<br /></span></span></span>eggplant43http://www.blogger.com/profile/00840000369145190996noreply@blogger.com0