tag:blogger.com,1999:blog-65877323161608228502024-03-05T17:40:35.576-08:00FRP Crock PotFood and conversation and the combination of the two have been the highlight of life throughout history. This blog looks at what we eat, how we live, and how the two are so inextricably linked.Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6587732316160822850.post-86188601784555192722009-01-26T10:42:00.000-08:002009-01-26T11:16:41.352-08:00Go Cards!<a href="https://www.frpbooks.com/store/store_details.aspx?iid=1216&tid=4"><img id="BLOGGER_PHOTO_ID_5295680248538856914" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 196px; CURSOR: hand; HEIGHT: 227px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfV5Q8seThrlVas_WubW4hkSxgJvUkzwz_vcx8bFfgibQpoYOusCCV2ROR5cbJ3uHiVltTHYtYmSlmQa4fL6xMJ_XbSGZbAGhU7ANtWrnf3dshIMw9hbvqx9qgps048ux4Xo6h-9vAZLY/s320/Tastes-&-Treasures-rev-l.jpg" border="0" /></a> <span style="font-family:arial;">If you're pulling for the Arizona Cardinals in this year's Superbowl, then here's a little extra help in creating the ultimate Superbowl Party Spread. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1216&tid=4"><strong><em>Tastes & Treasures</em></strong>,</a> a cool little story-filled cookbook from the Historical League of Tempe, is actually loaded with simple yet impressive recipes like <em>Halibut with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Penne</span> and Basil Pesto</em>. Obviously, this dish should be saved for another night, but here are some party ideas and recipes that are sure to impress guests and keep the crowd cheering.</span><br /><br /><span style="font-family:arial;"><em>Tamales Tamales Tamales</em>. Serve different kinds of tamales, like <em>Green Tamales </em>and<em> Homemade Chicken Tamales</em> and let guests select their own toppings like <em><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ancho</span> Cilantro Vinaigrette</em> or <em>Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chipotle</span> Sauce</em>.</span><span style="font-family:arial;">Other delicious entertaining options include:</span><br /><em><span style="font-family:arial;">Wild Game Chili</span></em><br /><em><span style="font-family:arial;">Duck Cakes with Spicy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nopales</span> Salsa</span></em><br /><em><span style="font-family:arial;">Mexican Bean Dip (recipe follows)</span></em><br /><span style="font-family:arial;"><em>Cowboy Caviar </em></span><br /><br /><strong>Mexican Bean Dip</strong><br /><em>Ingredients</em><br />1 (16-ounce) can <span class="blsp-spelling-error" id="SPELLING_ERROR_4">refried</span> beans<br />1 cup sour cream<br />1 tablespoon taco seasoning mix<br />1 cup (4 ounces) shredded white Cheddar cheese<br />1 cup (4 ounces) shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Monterey</span> Jack cheese<br />1 tomato, chopped<br />1 green bell pepper or jalapeno <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chile</span>, chopped<br />1/2 cup sliced black olives<br /><em></em><br /><em>Directions</em><br />Preheat the oven to 375 degrees. Spread the beans over the bottom of a 9- or 10-inch quiche dish or pie plate. Mix the sour cream and taco seasoning mix in a bowl and spread over the beans. Sprinkle with the cheeses. Bake for 15 to 20 minutes or until bubbly. Sprinkle with the tomato, bell pepper and olives. Serve with tortilla chips.<br /><em></em><br /><br /><br /><br /><br /><span style="font-family:arial;"></span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com1tag:blogger.com,1999:blog-6587732316160822850.post-83617562101170181682009-01-25T11:09:00.000-08:002009-01-25T11:12:53.455-08:00Recipes Worth Sharing on QVC<span style="font-family:arial;">This morning, Sheila Thomas presented her compilation cookbook, <strong><em>Recipes Worth Sharing</em></strong> on QVC and their stock (all 4,000 copies) SOLD OUT within three minutes!!!!<br /><br />Sheila did so great and the food she prepared looked <em>amazing</em>. Way to shine, Sheila!<br /><br />Check the video out here:<br /></span><a href="http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.F05879.desc.Recipes-Worth-Sharing-from-Favorite-Recipes-Press"><span style="font-family:arial;">http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.F05879.desc.Recipes-Worth-Sharing-from-Favorite-Recipes-Press</span></a>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-28450392985123759832009-01-24T08:56:00.000-08:002009-01-23T14:05:42.936-08:00Easy Dips for Superbowl SmartiesThese two dips are from <strong><em>Peeling the Wild Onion</em></strong>, which won 2nd Place in the Tabasco Community Cookbook Awards' national competition.<br /><br />In the spirit of Superbowl Parties, and the fact that you always need to have a good dip recipe on-hand, here are two to try!<br /><br /><strong>Texas Caviar</strong><br /><em>Ingredients</em><br />1 (15-ounce) can white corn, drained<br />1 (15-ounce) can black-eyed peas, drained and rinsed<br />3 tablespoons salsa<br />1 tomato, chopped<br />1 green bell pepper, chopped<br />1/2 onion, chopped<br />1/2 cup Italian salad dressing<br />1 tablespoon hot red pepper sauce<br />Handful of chopped cilantro<em> </em><br /><em></em><br /><em>Directions</em><br />Combine the corn, black-eyed peas, salsa, tomato, bell pepper, onion, dressing, hot red pepper sauce and cilantro in a bowl and mix well. Let stand for a few hours for the flavors to blend before serving.<br /><br /><em>Yields 6 to 8 servings</em><br /><em></em><br /><br /><strong>Buffalo Chicken Dip</strong><br /><em>Ingredients</em><br />16 ounces cream cheese<br />1 (12-ounce) bottle ranch or blue cheese salad dressing(I'm loving the sound of this already)<br />2 cups diced celery<br />2 to 3 chicken breasts, cooked and shredded<br />1 (5-ounce) bottle hot sauce<br />2 cups (8 ounces) shredded Colby jack cheese<br /><br /><em>Directions</em><br />Combine the cream cheese, salad dressing and celery in a saucepan over medium-low heat. Cook until smooth, stirring constantly. Stir in the shredded chicken and hot sauce. Pour into a 9x13-inch baking dish. Sprinkle the cheese over the top. Bake in a preheated 350-degree oven for 25 minutes. Stir the melted cheese thoroughly into the dip.<br /><br />Serve with crackers, veggie sticks, chips.....a spoon!<br /><br /><em>Yields 15 to 20 servings</em>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-49071193713799906732009-01-23T13:39:00.000-08:002009-01-23T13:55:41.726-08:002008 Tabasco Awards<span style="font-family:arial;">Every year the McIlhenny peeps, the saucy ones who make the even spicier </span><a href="http://www.tabasco.com/main.cfm"><span style="font-family:arial;">Tabasco Sauce </span></a><span style="font-family:arial;">products, issue the Tabasco Community Cookbook Awards.</span> <div><div> </div><div><span style="font-family:arial;">This year, Favorite Recipes Press has five titles on the list of awards recipients. </span><br /><br /></div><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOiiMP41HSE2gPOeuBQI141nWvSgY6Jihnp-KWmqMcnsv_4ZilPAR3Vh-bPkaYdvtqYjV9rn3jhNY7IjQmGh5aBO41lTJAXJFQZBD7585xc8R8ShAqJN9LMuG57SBB1H_daMmg46hmTk/s1600-h/cover.jpg"><img id="BLOGGER_PHOTO_ID_5294610607120856514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 294px; CURSOR: hand; HEIGHT: 226px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOiiMP41HSE2gPOeuBQI141nWvSgY6Jihnp-KWmqMcnsv_4ZilPAR3Vh-bPkaYdvtqYjV9rn3jhNY7IjQmGh5aBO41lTJAXJFQZBD7585xc8R8ShAqJN9LMuG57SBB1H_daMmg46hmTk/s320/cover.jpg" border="0" /></a><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1173&tid=4"><em><strong>Peeling the Wild Onion</strong></em> </a>from the Junior League of Chicago of Chicago, IL earned second place in the national competition. This modern cookbook with its chic design also draws on the Windy City’s historic roots, as Chicago means “wild onion” in local Native American culture. With recipes organized by the four seasons that are so intensely experienced in Chicago, this book is a culinary trip through the great city.<br /><br /><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1183&tid=4"><strong><em>A Thyme to Entertain: Menus & Traditions of Annapolis</em></strong> </a>from the Junior League of Annapolis, Inc. of Annapolis, MD earned third place in the national competition. Loaded with amazing local recipes and highlighted by symbolic watercolor graphics throughout, this is a genuine community cookbook because it inspires the reader to experience Annapolis and surrounding areas firsthand. Upon pouring over its pages, one can’t resist the desire to spend an afternoon in a Chesapeake Bay vineyard, or to enjoy a crab feast and then stroll through the historic bay town of Annapolis.<br /><br /><strong><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV64sYV3Klz-bU8ZiYua64y8bGIcyLHK5xr1sh1wNeTgp0DLx4zQLOa6vj6ZbIEFtAdbAsZGkWqqsKgC-A4_9Y2a1bJBxHwFB97cwQJDoo3SElixMQuuhq-rReDM_3ahxk8ko9vGn32qY/s1600-h/SunnyDay-l.jpg"><img id="BLOGGER_PHOTO_ID_5294610893077039970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 206px; CURSOR: hand; HEIGHT: 278px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV64sYV3Klz-bU8ZiYua64y8bGIcyLHK5xr1sh1wNeTgp0DLx4zQLOa6vj6ZbIEFtAdbAsZGkWqqsKgC-A4_9Y2a1bJBxHwFB97cwQJDoo3SElixMQuuhq-rReDM_3ahxk8ko9vGn32qY/s320/SunnyDay-l.jpg" border="0" /></a>Sunny Days, Balmy Nights – Entertaining Miami Style</em></strong> from the Young Patronesses of the Opera of Miami, FL earned the Southern regional award. Talk about serving up culture: this book is a fun, colorful, and diverse culinary trip to paradise. Sunny Days, Balmy Nights offers up summer year-round with its tropical influences, tastes of Cuba, tons of brilliant entertaining ideas, and wonderful recipes for savoring seafood.<br /><br /><strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1172&tid=4">California Mosaic</a></em></strong> from the Junior League of Pasadena of Pasadena, CA earned the West regional award. California is truly a geographical mosaic, from its people and their histories and cultures, to the diverse landscapes and cities. <em><strong>California Mosaic</strong></em> celebrates this flavorful existence with a beautiful selection of recipes that are like taking a trip around the world.<br /><br /><strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=247&tid=4">Stir Ups</a></em></strong>, which the Junior Welfare League of Enid of Enid, OK published in 1982, was one of two books inducted into the honorable Walter S. McIlhenny Hall of Fame. <strong><em>Stir Ups</em></strong> was honored for having sold more than 100,000 copies.</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">All of the books except <strong><em>Sunny Days, Balmy Nights</em></strong> are available online at The Cookbook Marketplace: <a href="http://www.cookbookmarketplace.com/">www.cookbookmarketplace.com</a>. </span></div></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-77765705507957187182009-01-21T08:25:00.000-08:002009-01-21T08:44:01.605-08:00Changing Face of Community Cookbooks<span style="font-family:arial;"><br /></span><span style="font-family:arial;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusOVmvyQnGSosu_XNb27DTycMtg7DHbl3eeBz1qJudEhtgZL0e4LB3FPAonhl8BZfexUTNVDLZtR1Jbh9424UJNNQbmGxVYznO3oaz7PRM6QQv3uJs07F-dM0RtdY2obVDNsH0StO0-g/s1600-h/Midtown+Magazine.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5293784159494114210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 199px; CURSOR: hand; HEIGHT: 260px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusOVmvyQnGSosu_XNb27DTycMtg7DHbl3eeBz1qJudEhtgZL0e4LB3FPAonhl8BZfexUTNVDLZtR1Jbh9424UJNNQbmGxVYznO3oaz7PRM6QQv3uJs07F-dM0RtdY2obVDNsH0StO0-g/s320/Midtown+Magazine.jpg" border="0" /></span></a><span style="font-family:arial;"> </span><a href="http://www.midtownmag.com/"><span style="font-family:arial;">Midtown Magazine</span></a><span style="font-family:arial;"> of Raleigh, NC, wrote a great article on "</span><a href="http://www.midtownmag.com/articledetails.asp?ArticleID=12"><span style="font-family:arial;">The Changing Face of Community Cookbooks</span></a><span style="font-family:arial;">" and it features two of FRP's clients and their books.</span><br /></span><br /><span style="font-family:arial;">1.) The Junior League of Raleigh's <em><strong>You're Invited</strong></em></span><br /><span style="font-family:arial;">2.) Ravenscroft School's <em><strong>Excellent Courses</strong></em></span><br /><br /><br /><span style="font-family:arial;"></span><br /></span><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFADUnT4tif0UFyPs9pb8rSV_bPtKSoPWWyKipKPxIcjjQKDO4Q9eyNwfu47LP5RzdjJU420dfLnjUJTvaJzWr5S6Hm5cg3a705xrapx9-1yiquCLITqwS6lzerMGEvzts78ZrIs816ow/s1600-h/Excellent-Courses-Cover-l.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5293785293917361298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 231px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFADUnT4tif0UFyPs9pb8rSV_bPtKSoPWWyKipKPxIcjjQKDO4Q9eyNwfu47LP5RzdjJU420dfLnjUJTvaJzWr5S6Hm5cg3a705xrapx9-1yiquCLITqwS6lzerMGEvzts78ZrIs816ow/s320/Excellent-Courses-Cover-l.jpg" border="0" /></span></a><span style="font-family:arial;">The article points out that a book like <em>Excellent Courses</em> both preserves the school's legacy and traditions and raises funds in a meaningful manner. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">The article also makes a good point that community cookbooks are "snapshots" of local communities. They are user-friendly, with recipes that range from easy to more elaborate. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">What's significant is that community cookbooks have become refined collections of local culinary cultures, thanks to publishers like <a href="http://www.frpbooks.com/">Favorite Recipes Press</a>, who helps community groups create cookbooks that are very professional and legit because they are created through a rigorous process of recipe selection and testing, creative design, manufacturing, etc.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Favorite Recipes Press has a distribution division too, which is called <a href="http://www.cookbookmarketplace.com/">The Cookbook Marketplace</a> and is loaded with community cookbooks. There are monthly deals and discounts too: check it out!</span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-29904496897213123012009-01-19T14:40:00.000-08:002009-01-19T14:55:47.492-08:00Vanilla Honey Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRo6tYZqbMEykzkdPoB-7y_sbFy3OC_QLsifpktmumKTsBzO5Z0twEbo__d7k2qWTZ6jSikU4ENVNku-Qp7rDgX1B_aCgkocw0Rz1H_lRmUe2twJcy5vw6qGPXwwvQcgxJ5BnkjuWInQ/s1600-h/CenturyFlavorCov.jpg"><img id="BLOGGER_PHOTO_ID_5293141644147093954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 248px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRo6tYZqbMEykzkdPoB-7y_sbFy3OC_QLsifpktmumKTsBzO5Z0twEbo__d7k2qWTZ6jSikU4ENVNku-Qp7rDgX1B_aCgkocw0Rz1H_lRmUe2twJcy5vw6qGPXwwvQcgxJ5BnkjuWInQ/s320/CenturyFlavorCov.jpg" border="0" /></a> There's something perfect about a couple smooth scoops of vanilla ice cream after a light dinner. <div><div></div><div>An avid vanilla-fan, I was ignorant to the ways of <a href="http://www.nielsenmassey.com/">Nielsen Massey Vanillas</a> until I discovered their cookbook, <strong><em>A Century of Flavor</em></strong>, that <a href="http://www.blogger.com/www.frpbooks.com">Favorite Recipes Press </a>helped produce. Apparently, this company has been creating amazing, really pure and intense vanilla flavors since 1907. </div><div></div><div>They released this cookbook to celebrate their centennial, and every single recipe sound amazing. </div><div></div><div>The <em>Fresh Basil-Tomato Soup with Vanilla</em> calls for their Madagascar Bourbon Pure Vanilla Extract.</div><div></div><div></div><div>The <em>Creamy Vanilla Sweet Potatoes</em> calls for their Tahitian Pure Vanilla Extract; <em>Salmon with Vanilla Balsamic Marinade</em>. </div><div></div><div>There is even a <em>Delicious Vanilla Honey Butter</em>. Holy cow.</div><br /><div><strong><em>Delicious Vanilla Honey Butter</em></strong></div><div><em>Ingredients</em></div><div>1/2 cup (1 stick) butter, softened</div><div>2 tablespoons sifted confectioners' sugar</div><div>1 tablespoon honey</div><div>1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract</div><br /><div><em>Directions</em></div><div>1.) Combine the butter, confectioners' sugar, honey and vanilla extract in a mixing bowl. Beat using an electric mixer until creamy.</div><div>2.) Use on pancakes, waffles, cornbread, biscuits, muffins, popovers or scones.<br />OR JUST EAT STRAIGHT OFF THE SPOON BECAUSE IT'S THAT GOOD.</div></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-48487785329068397502009-01-19T09:11:00.000-08:002009-01-19T09:57:05.391-08:00Superbowl XLII - Eat like a Steeler<span style="font-family:arial;">When I was a wee little thing I overheard adults talking about a Superbowl Party. I had no idea what such an event entailed, but if there was a party, I was pretty sure I should be invited. I asked said adults if there was, indeed, bowling to look forward to at said party. Despite the heckling that ensued, I attended and greatly enjoyed my first Superbowl Party that year, and have reveled in them ever since.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Although I have always been disappointed there's never any bowling involved.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So it looks like the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Steelers</span> and <a href="http://www.azcardinals.com/home.php">Cardinals </a>are to face off in Superbowl <span class="blsp-spelling-error" id="SPELLING_ERROR_1">XLII</span>. (While I rather dislike the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Steelers</span>, I'm quite pleased that 37-year-old Kurt Warner and the Cardinals have rallied to make it this far. <a href="http://sports.espn.go.com/nfl/recap?gameId=290118022">I love this sort of comeback story: <em>this</em></a> is what sports are all about!)</span><br /><br /><span style="font-family:Arial;">I'm perusing some books from Pennsylvania and Arizona. While <a href="http://www.frpbooks.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">FRP</span> </a>hasn't published anything out of Pittsburgh (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Steelers</span>...don't take my distaste for your team personally...we're totally game to do a cookbook of all <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Roethlisberger's</span> favorites if you are...), we do have a couple of books from the state, including the <a href="https://www.frpbooks.com/store/store_searchresults.aspx?by=container&cid=17&search_txt=Main+Line">Main Line Classics</a>....so I'm putting together a little Superbowl Party Spread for each team. </span><br /><br /><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OW_RR8ec_egnR3M_HIyOqAv60zYQGQyuyJz6eSo7GopuBU4KsoyujqHY6ZJq68Fpa8BAJ6-qORhU1hKNMo1OB-IOrffZIqMN3io015ONFuUN_n6vgHqCcgZ-jKUhC9s23SQ2mXaVjdM/s1600-h/Steelers.jpg"><img id="BLOGGER_PHOTO_ID_5293062982289048482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 204px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OW_RR8ec_egnR3M_HIyOqAv60zYQGQyuyJz6eSo7GopuBU4KsoyujqHY6ZJq68Fpa8BAJ6-qORhU1hKNMo1OB-IOrffZIqMN3io015ONFuUN_n6vgHqCcgZ-jKUhC9s23SQ2mXaVjdM/s320/Steelers.jpg" border="0" /></a>We'll start with a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Steeler's</span> Menu. From the looks of things...they eat rather hearty...</span><br /><br /><br /><span style="font-family:Arial;">For beverages, the <strong>Football Punch</strong> in <strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=931&tid=4">Entertaining Thoughts </a></em></strong>(<span class="blsp-spelling-error" id="SPELLING_ERROR_7">JL</span> of the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Lehigh</span> Valley) and the <strong>Beer Margaritas </strong>in <strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=808&tid=4">Main Line Entertains</a></em></strong> (Saturday Club) sound like fun times...the <strong>Beer Margaritas </strong>are a fascinating concept: like a 2-for-1....delicious.</span><br /><br /><br /><span style="font-family:Arial;">For <span class="blsp-spelling-error" id="SPELLING_ERROR_9">snacky</span>-snacks, I'd whip up the following: </span><br /><br /><span style="font-family:Arial;">- <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Bambini</span> (<a href="https://www.frpbooks.com/store/store_details.aspx?iid=173&tid=4"><strong><em>Main Line Classics</em></strong>)</a></span><br /><br /><span style="font-family:Arial;">- Prosciutto-Wrapped Asparagus Spears (<strong><em>Main Line Entertains</em></strong>...sound fancy but are really easy)</span><br /><br /><span style="font-family:Arial;">- Greek Six Layer Dip (<strong><em>Main Line Entertains</em></strong>) </span><br /><br /><span style="font-family:Arial;">- Spicy Sausage Bites (<strong><em>Entertaining Thoughts</em></strong>)</span><br /><br /><span style="font-family:Arial;">- Pesto <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Cheescake</span> (<strong><em>Entertaining Thoughts</em></strong>)</span><br /><br /><span style="font-family:Arial;">I'll list a couple of the recipes in-full...shoot me an e-mail if you want the others that I haven't listed....OR....just get a copy of these cookbooks for keeps at <a href="http://www.cookbookmarketplace.com/">The Cookbook Marketplace</a>. They're all great for home cooking and entertaining and offer a hefty taste of Pennsylvania. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;"><strong>Beer Margaritas</strong></span><br /><em><span style="font-family:arial;">Ingredients</span></em><br /><span style="font-family:Arial;">Juice of 2 limes</span><br /><span style="font-family:Arial;">Margarita salt</span><br /><span style="font-family:Arial;">2 Corona beers, chilled</span><br /><span style="font-family:Arial;">1/2 cup good quality tequila</span><br /><span style="font-family:Arial;">1/2 cup thawed frozen limeade concentrate</span><br /><span style="font-family:Arial;">Lime wedges (garnish)</span><br /><em><span style="font-family:Arial;"></span></em><br /><em><span style="font-family:Arial;">Directions</span></em><br /><span style="font-family:Arial;">Moisten the rim of 4 margarita glasses with the lime juice and press into salt to coat. Mix the beers, tequila and limeade concentrate in a pitcher. Pour into the glasses and garnish each with a lime wedge. </span><br /><em><span style="font-family:Arial;">Serves 4</span></em><br /><em><span style="font-family:Arial;"></span></em><br /><em><span style="font-family:Arial;"></span></em><br /><em><span style="font-family:Arial;"><strong>Spicy Sausage Bites</strong></span></em><br /><em><span style="font-family:Arial;">Ingredients</span></em><br /><span style="font-family:Arial;">2 pounds spicy sausage</span><br /><span style="font-family:Arial;">1 egg, lightly beaten</span><br /><span style="font-family:Arial;">1/2 cup seasoned bread crumbs</span><br /><span style="font-family:Arial;">1/2 teaspoon sage</span><br /><span style="font-family:Arial;">1/2 cup ketchup</span><br /><span style="font-family:Arial;">1/4 cup chili sauce</span><br /><span style="font-family:Arial;">2 tablespoons brown sugar</span><br /><span style="font-family:Arial;">1 tablespoon vinegar</span><br /><span style="font-family:Arial;">1 tablespoon soy sauce</span><br /><em><span style="font-family:Arial;"></span></em><br /><em><span style="font-family:Arial;">Directions</span></em><br /><span style="font-family:Arial;">1.) Combine the sausage, beaten egg, bread crumbs and sage in a large bowl and mix until well blended. Shape into 48 +/- balls. Brown the sausage balls in a large skillet over high heat. Remove from heat and drain.</span><br /><span style="font-family:Arial;">2.) Combine the ketchup, chili sauce, brown sugar, vinegar and soy sauce in a bowl and mix well. Pour over the sausage balls. </span><br /><span style="font-family:Arial;">3.) Simmer, covered, over medium heat for 30 minutes. You may also place in a covered baking dish and bake at 350 degrees for 20 minutes. Serve warm.</span><br /><br /><span style="font-family:Arial;">*You could also make ahead and simmer in a crock pot....would be transportable if you're going to a party too....</span><br /><span style="font-family:Arial;">***You could also add a bunch of minced garlic to the meat balls to really spice these up...can't ever have too much garlic....</span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-51222644578991416522009-01-17T07:42:00.000-08:002009-01-17T07:58:44.640-08:00Did you pass Home Ec?<a href="http://www.cookbookmarketplace.com/"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5292292281435024114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iVF3QY7TwPXudDy7vMmnaQmndkB0dlDl4NX0f7LDLH9655zYixA_dpeggtDLW5eswMQ5fkPuYaHPRMTZj1smuHVhe9qUQUdR7rLCAblqKk9oWFbsq2kbnuK_e7VLpPMuKxXK3amiSs0/s320/vintagebookscovers.jpg" border="0" /></span></a><span style="font-family:arial;"><br /></span><div><span style="font-family:arial;">It's ironic that high schools across the nation cut home ec classes, primarily during the '70s and '80s, presumably as a result of the women's lib. movement. </span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">This situation is ironic because, while some argued these courses placed gender stereotypes on young women, I would argue that these courses taught principles and skills that students could carry with them into multi-billion dollar industries (fashion; textiles; interior design; the food industry; etc.). </span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Regardless, it looks like home ec courses are </span><a href="http://www.oregonlive.com/foodday/index.ssf/2009/01/home_ec_classes_are_hot_again.html"><span style="font-family:arial;">making a comeback </span></a><span style="font-family:arial;">- at least for grown-ups. </span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">If you can't find a home ec course at a local community college, you can create your own at home with these classic cookbooks - <strong><em>Favorite Recipes of Home Economics Teachers</em></strong>. </span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Back in the '60s, when home ec courses were in their prime, home ec teachers from across the nation submitted their favorite recipes to publishers,</span><a href="http://www.frpbooks.com/"><span style="font-family:arial;"> Favorite Recipes Press</span></a><span style="font-family:arial;">, to compile this series of books that includes <em>Casseroles, Meats, Vegetables, Salads </em>and <em>Desserts</em>. Each book has more than 2,000 recipes and each recipe cites the contributor, so you're likely to recognize your home town or little towns nearbye. Pretty neat-o.</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">You can get the entire set or singles from the set at <a href="http://www.cookbookmarketplace.com/">The Cookbook Marketplace</a>.</span></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-50220559571960921752009-01-14T10:22:00.001-08:002009-01-14T10:25:20.553-08:00And then there's this...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhEJ4o_tN33HAw0_PHIMxE_tTmeySwxyOhF52aQvIxyP8GE_KdD0w0GoQJX-BVsiWluMF9XS6s2Dlzt-SB6ygzlrbgw9zVyN-vOvzcwLT5jpOwQ1uqfWFGsk18EVisbBGMzeTWIveI7c/s1600-h/Dale+Earnhardt+Crockpot.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5291216648415908386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhEJ4o_tN33HAw0_PHIMxE_tTmeySwxyOhF52aQvIxyP8GE_KdD0w0GoQJX-BVsiWluMF9XS6s2Dlzt-SB6ygzlrbgw9zVyN-vOvzcwLT5jpOwQ1uqfWFGsk18EVisbBGMzeTWIveI7c/s320/Dale+Earnhardt+Crockpot.jpg" border="0" /></span></a><span style="font-family:arial;"><br /></span><div><span style="font-family:arial;">And might I just say, I'm really thankful that my mother didn't take a crock pot of this variety to church potlucks....</span></div><br /><p><span style="font-family:arial;">"Yes kids, that is Richard Petty on the crockpot. </span></p><p><span style="font-family:arial;">No, we can't go to the race today! We gots to go to church!"</span></p>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-49682453506965889372009-01-14T09:36:00.000-08:002009-01-14T10:21:29.192-08:00Quick! Get out your slow cooker!<span style="font-family:arial;">Apparently some 80% of American kitchens own a slow cooker. </span><br /><br /><span style="font-family:arial;">At least that's what Candy Sagon cites in her </span><a href="http://www.washingtonpost.com/wp-dyn/content/story/2009/01/13/ST2009011301634.html"><span style="font-family:arial;">Wash. Times article </span></a><span style="font-family:arial;">expressing her newfound love of the slow cooker.</span><br /><br /><span style="font-family:arial;">While Sagon is just realizing all the fabulous benefits of these otherwise awkward kitchen appliances, I grew up loving it when Mom would pull her short, squatty, avocado green KitchenAid slow cooker out, usually on the weekends, and cook a good stew or roast.</span><br /><br /><span style="font-family:arial;">I always wondered what possessed Mom to buy that crock pot in that avocado green color. I suppose it was a nice accent to our kitchen's bright yellow Formica and burnt orange-and-gold <em>plaid</em> wallpaper. I freaking loved that kitchen. </span><br /><br /><span style="font-family:arial;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzM4Uu8lZcINSHYfogsRRA5_mEAjy6xLZjBRwPPltotfqj7S8ToMz0nfCW51W9_Ov5ne79hHQyFjo0L4GXt8PvVuGIAgB4YZFL2X8JnkOUEygJoIxluYRHmeHHYlT9WO9vMD8oZqQtAFo/s1600-h/mommas+crockpot.jpg"><img id="BLOGGER_PHOTO_ID_5291213527087509010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 304px; CURSOR: hand; HEIGHT: 223px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzM4Uu8lZcINSHYfogsRRA5_mEAjy6xLZjBRwPPltotfqj7S8ToMz0nfCW51W9_Ov5ne79hHQyFjo0L4GXt8PvVuGIAgB4YZFL2X8JnkOUEygJoIxluYRHmeHHYlT9WO9vMD8oZqQtAFo/s320/mommas+crockpot.jpg" border="0" /></a><span style="font-family:arial;">I also loved Sunday church picnics where all the women would pack in their crock pots. Some were gold; others that late-70s yellow; some had rustic-looking pears and other fruits painted on the outside....</span><span style="font-family:arial;">even though no one ever cooked a pear in a crock pot. </span><br /><span style="font-family:Arial;"></span><br /><br /><span style="font-family:arial;">Crock pots, or slow cookers, are all bright & shiny stainless steel now, but slow cooker meals are still the best because you can throw whatever you want into the mix: veggies, meat; add some spices and a little liquid of really any variety (a friend's mother always used Coca-Cola because it sweetened the meat....they were from the south...), plug it in, and hours later your house smells like a spicy, meaty heaven. </span><br /><span style="font-family:arial;"></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfbv3MqJBNTwO5UOh8bGl6DazMQzdB6YiFPSGUM3EZ5fNbLtAVCS7AfDmqpji_1SJDcyHXO7lCJD5gt1TVOXuVoJUcN-dzQ1sK-zZC1TM7EzYKC31QX9rDKcAIXA8_a85DzvtzfWN438/s1600-h/Recipes+Worth+Sharing+cover.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5291209835032346786" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 147px; CURSOR: hand; HEIGHT: 160px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfbv3MqJBNTwO5UOh8bGl6DazMQzdB6YiFPSGUM3EZ5fNbLtAVCS7AfDmqpji_1SJDcyHXO7lCJD5gt1TVOXuVoJUcN-dzQ1sK-zZC1TM7EzYKC31QX9rDKcAIXA8_a85DzvtzfWN438/s320/Recipes+Worth+Sharing+cover.jpg" border="0" /></span></a> <span style="font-family:arial;">Most old-school </span><a href="http://www.cookbookmarketplace.com/"><span style="font-family:arial;">community cookbooks</span></a><span style="font-family:arial;"> are loaded with some pretty great slow cooker recipes that are easy and will make cheap meals. <strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1355&tid=4">Recipes Worth Sharing</a></em></strong> is a cookbook that claims to have some of the "best" recipes from decades of community cookbooks. This one's for the <em>Slow-Cooker Pot Roast.</em> The recipe is fool-proof and the roast makes really great leftovers for cold sandwiches.</span><br /><br /><br /><br /><span style="font-family:arial;"><br /></span><br /><strong><span style="font-family:arial;">Slow-Cooker Pot Roast</span></strong><br /><span style="font-family:arial;"><em>Ingredients</em> </span><br /><span style="font-family:arial;">1 (3-pound) boneless beef chuck roast </span><br /><span style="font-family:arial;">2 large garlic cloves, sliced </span><br /><span style="font-family:arial;">1/4 cup all-purpose flour </span><br /><span style="font-family:arial;">1/2 teaspoon salt </span><br /><span style="font-family:arial;">1/2 teaspoon pepper </span><br /><span style="font-family:arial;">1/3 cup olive oil </span><br /><span style="font-family:arial;">1 1/2 cups red wine </span><br /><span style="font-family:arial;">1 onion, sliced </span><br /><span style="font-family:arial;">1 (8-ounce) can tomato sauce </span><br /><span style="font-family:arial;">1 tablespoon brown sugar </span><br /><span style="font-family:arial;">1 teaspoon oregano </span><br /><span style="font-family:arial;">1 teaspoon prepared horseradish </span><br /><span style="font-family:arial;">1 teaspoon prepared mustard (use creole mustard if you want an extra kick) </span><br /><span style="font-family:arial;">1 bay leaf </span><br /><span style="font-family:arial;">8 small red potatoes </span><br /><span style="font-family:arial;">8 carrots, peeled and quartered (or just throw a bunch of the little baby carrots into the mix) </span><br /><span style="font-family:arial;">3 ribs celery, chopped</span><br /><br /><span style="font-family:arial;"><em>Directions</em> </span><br /><span style="font-family:arial;">Cut the roast into halves and make small slits in the top of each half. Insert a garlic slice into each slit. Coat the roast with a mixture of the flour, salt and pepper. Heat the olive oil in a large skillet and brown the roast on all sides in the hot oil. Place the roast in a 6-quart slow cooker and add the wine and onion. Mix the tomato sauce, brown sugar, oregano, prepared horseradish, prepared mustard, and bay leaf in a bowl and pour rover the roast. Add the potatoes, carrots and celery and cook, covered, on low for 8 hours. Discard the bay leaf before serving.</span><br /><br /><span style="font-size:85%;"><span style="font-family:arial;"><em>Recipe originally published in <strong><a href="https://www.frpbooks.com/store/store_details.aspx?iid=913&tid=4">Tables of Content</a></strong></em>, <em>from the <a href="http://www.blogger.com/www.jlbonline.com">Junior League of Birmingham, AL</a>.</em> </span></span><br /><span style="font-family:Arial;font-size:85%;"></span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com1tag:blogger.com,1999:blog-6587732316160822850.post-29684491262683965172009-01-13T09:51:00.000-08:002009-01-13T10:10:18.932-08:00One of Nashville's best-kept secrets<span style="font-family:arial;">If you ever venture to Nashville and want an authentic local experience that will deliver music and food that won't let you down, hit up the </span><a href="http://www.familywash.com/menus.htm"><span style="font-family:arial;">Family Wash</span></a><span style="font-family:arial;"> in historic East Nashville.</span><br /><br /><span style="font-family:arial;">You do have to venture a bit off the beaten path, but why else would you travel? The Wash is unpretentious and filled with random fun: odd books on the bar; those dolls you put in water and they grow; weird dolls, etc. Their menu is wonderful: can't go wrong with a thing that's on it. The high octane beer selection is an indulgence as well...just hold on tight when you stand up after sampling a couple...</span><br /><br /><span style="font-family:arial;">But, the real treat is the Shepherd's Pie that's as big as your head. Order it with extra garlic and eat the whole thing yourself. </span><br /><br /><span style="font-family:arial;">Also, try to go on a night when David Peterson is playing: Peterson is a good old boy who plays great bluegrass and sometimes wears overalls because they are comfortable, and not because they are cool, presumably.</span><br /><br /><span style="font-family:arial;">If you can't make it down to East Nashville, at least treat yourself to a Shepherd's Pie at home. While this recipe says it makes 4 to 6 servings, I'd pretend like I was at The Wash if I were you, and I'd eat the whole thing myself.</span><br /><br /><a href="http://www.frpbooks.com/about/news.aspx?section=details&type=default&iid=1479"><img id="BLOGGER_PHOTO_ID_5290840793714406146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 231px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwUnra8yy-2qhN_5C3RcYmjw5wZGPSbDyDv-V-kW9ZQc0zFlPg7g66668cb370RdbxEGwTk6YFbF-2ejihgM-HitTUAa1hoiDbqZcnYl_xNY-o8n0tGm2VdQGR3ArHq8JXy_h_O0XNdk/s320/Beyond-One-Square-Mile-l.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">This recipe is from the book, <strong><em>Beyond One Square Mile</em></strong>, </span><br /><span style="font-family:Arial;">from the Junior League of Bronxville. </span><br /><br /><br /><span style="font-family:arial;"><strong>Horseradish Mashed Potato Shepherd's Pie</strong><br /></span><span style="font-family:arial;"><em>Ingredients<br /></em>7 or 8 Yukon Gold potatoes, peeled and cut into chunks<br />Kosher salt to taste<br />1/2 cup milk<br />3 to 4 tablespoons prepared horseradish<br />Freshly ground pepper to taste<br />2 tablespoons olive oil<br />3 parsnips, peeled and chopped (what the hell is a parsnip?)<br />2 carrots, peeled and chopped<br />1 large Spanish onion, chopped<br />1 bay leaf<br />2 pounds ground lamb or beef<br />3 tablespoons all-purpose flour<br />1 1/2 cups beef broth<br />1 tablespoon Worcestershire sauce<br />2 to 3 tablespoons chopped fresh chives<br />(this recipe calls for no garlic, which means you get to add as much as you'd like!!!)<br /><br /><em>Directions</em><br />1.) Combine the potatoes with enough cold salted water to generously cover in a stockpot and bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender; drain. Mash the potatoes in a bowl, adding the milk during the mashing process. Stir in the horseradish and season with salt and pepper.<br />2.) Heat the olive oil in a large deep skillet over medium heat. Add the parsnips, carrots, onion, bay leaf, salt and pepper (and all the garlic you might want...). Cook for 8 to 10 minutes or until the vegetables are tender, stirring frequently. Crumble the lamb/beef into the skillet and cook for 5 minutes, stirring frequently; drain, if desired. Sprinkle the flour over the lamb mixture and cook for 1 minute. Stir in the broth. Cook for 1 to 2 minutes or until thickened, stirring constantly. Add the Worcestershire sauce, salt and pepper and mix well. Discard the bay leaf.<br />3.) Spoon the lamb mixture into a greased shallow medium baking dish and top with the mashed potatoes, spreading to the edge. Bake at 450 degrees for 5 to 10 minutes or until golden brown. Sprinkle with the chives.</span><br /><br /><br /><br /><br /><br /><span style="font-family:arial;"></span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-1000800945814536542009-01-13T09:30:00.000-08:002009-01-13T09:40:21.464-08:00Chicken Pot Pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwgqSLQlfEgSlGMKLyXNczBqHLx-2J1HSfoLiaytZpXg53Lc13OP3iabGev6CSiozjdfDo4FW572xg_fkgrVsuhr5E1QjANwevdqK9Y-1e494Dx1vPBegtZ12KBJij0a9wHA5g0Ejyio/s1600-h/chicken+pot+pie.jpg"><img id="BLOGGER_PHOTO_ID_5290834047007696162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 254px; CURSOR: hand; HEIGHT: 269px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwgqSLQlfEgSlGMKLyXNczBqHLx-2J1HSfoLiaytZpXg53Lc13OP3iabGev6CSiozjdfDo4FW572xg_fkgrVsuhr5E1QjANwevdqK9Y-1e494Dx1vPBegtZ12KBJij0a9wHA5g0Ejyio/s320/chicken+pot+pie.jpg" border="0" /></a><br /><div>Heck yes I was a chubby kid.</div><br /><div>A chubby kid who loved nothing more than a delicious Marie Callender's Chicken Pot Pie. </div><br /><div></div><br /><div>My grandmother always kept a couple of the frozen versions in her freezer for the special weekends I'd go stay with her </div><div></div><div></div><div></div><div>(my grandfather had passed, so Grandma lived through her kids and spoiled her grandkids rotten).</div><br /><br /><div>At 300+ calories a whack, there's no way in the world I'd eat one of those things now! But I can remember how deliciously salty and rich they were. </div><div></div><div></div><div>I also remember eating the whole damned thing. </div><br /><div></div><br /><div>Ahh, to be a kid again.</div><br /><div></div><br /><div>Come to find out, <a href="http://www.nytimes.com/2009/01/13/business/13callender.html?_r=1&ref=dining">Don Callender</a>, the son of ol' Miss Marie, passed away last week. I'm supposing it was under his leadership that his mother's pot pies were turned into take-home frozen conveniences. He was a "Food Entrepreneur." When I was six, I would have called him a genius.</div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-17931745483591220102009-01-12T12:29:00.000-08:002009-01-12T12:33:19.586-08:00Favorite Recipes Press in the news...<span style="font-family:arial;">Jennifer Justus, food writer of <em><a href="http://www.tennessean.com/">The Tennessean</a></em>, compiled a <a href="http://www.tennessean.com/apps/pbcs.dll/article?AID=2009901110324">great article </a>that highlighted community cookbooks as timeless regional and cultural artifacts, as well as the role <a href="http://www.frpbooks.com/">Favorite Recipes Press </a>has played in helping non-profits and community groups create these cookbooks since 1961. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Justus says, <em>"When it comes to recipes loaded with more memories than butter, the slick cookbooks of celebrity chefs can hardly compare to the versions from community groups and churches. When it comes to recipes loaded with more memories than butter, the slick cookbooks of celebrity chefs can hardly compare to the versions from community groups and churches."</em></span><br /><em><span style="font-family:Arial;"></span></em><br /><span style="font-family:Arial;">We couldn't agree more.</span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-66765489385329680872009-01-12T12:10:00.000-08:002009-01-12T12:29:18.880-08:00How to lose those pantry items you never use...I enjoyed this article from <a href="http://topics.nytimes.com/top/reference/timestopics/people/b/mark_bittman/index.html?inline=nyt-per">Mark <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bittman</span></a> this morning, titled<a href="http://www.nytimes.com/2009/01/07/dining/07mini.html?ref=dining"> "Fresh Start for a New Year? Let's Begin in the Kitchen." </a><br /><br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bittman</span>, The Minimalist, offers some refreshingly simple ideas for what to throw out and what to keep. He says bouillon cubes are "OUT" and offers a simple suggestion for how to make your own tasty stock.<br /><br /><br /><br />My fave suggestion <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bittman</span> offers is to make your own salad dressings instead of buying them for $4 a whack at the grocery - fabulous.<br /><br /><br /><br />But while the items on <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bittman's</span> "OUT" list may not be as '09' as you or your pantry would like, I'm guessing your cookbook collection has a great selection of ideas on what to do with the bread crumbs, dried parsley and basil, and tomato paste in a can, which all made the "OUT" list.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJVJs2pTF2r3cIFpbR-1_NNz2FAM81OI2GmvFS7BZQdadXtL4R0RnLxj0jpw60pVzkbLIR6bllnJK7vigcddmVneuNRKIH-LBXT7dYchAL3tt08SK18ydG2ouzDuK4jp8keOkasjtpcY/s1600-h/Classics-Casseroles-l.jpg"><img id="BLOGGER_PHOTO_ID_5290505301669758146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 231px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJVJs2pTF2r3cIFpbR-1_NNz2FAM81OI2GmvFS7BZQdadXtL4R0RnLxj0jpw60pVzkbLIR6bllnJK7vigcddmVneuNRKIH-LBXT7dYchAL3tt08SK18ydG2ouzDuK4jp8keOkasjtpcY/s320/Classics-Casseroles-l.jpg" border="0" /></a><br />The <a href="https://www.frpbooks.com/store/store_details.aspx?iid=1195&tid=4">CASSEROLES </a>edition of the <strong><em>Favorite Recipes of Home Economics Teachers</em></strong> vintage cookbook set has more than 2,000 classic recipes that call for everything but the kitchen sink. The beauty of casseroles, especially the casserole recipes in this book, is they don't have wild ingredient lists yet you can usually throw anything into them and get a good result. They also make a good amount of food and you can chow on yummy leftovers, possibly while standing in front of the fridge with a fork in hand, for a day or two.Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-78266525941436327352009-01-12T11:48:00.000-08:002009-01-12T12:09:23.093-08:00Resolution to keep: Eat more salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R9GriUw4yCJjUeMPJCScmdlo2UMhe6C5zj7CPxIJs4YtBRCklYE9R8e5JcJlnDMAD7SOSeaR4UR3yuPMQJ9C1SJWkWG95FffbjgTFLreoQH0zLzuHH2acdGmodOnnRvF1JaUj1CGvGY/s1600-h/DSC01635.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5290496964927438706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 303px; CURSOR: hand; HEIGHT: 220px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R9GriUw4yCJjUeMPJCScmdlo2UMhe6C5zj7CPxIJs4YtBRCklYE9R8e5JcJlnDMAD7SOSeaR4UR3yuPMQJ9C1SJWkWG95FffbjgTFLreoQH0zLzuHH2acdGmodOnnRvF1JaUj1CGvGY/s320/DSC01635.JPG" border="0" /></span></a><span style="font-family:arial;">I try to hit the salad bar consistently after the holidays as my pants continue to get tighter but my appetite won't shrink.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Iceberg can get a little boring though, so I mix a variety of different healthy options in with my greens. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Lately I've been devouring spinach + strawberries + blue cheese + chopped walnuts with a light raspberry vinaigrette of some sort.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">This recipe from <a href="http://www.blogger.com/www.hollyclegg.com">Holly Clegg's </a>latest cookbook, <strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1366&tid=4">Gulf Coast Favorites</a></em></strong>, takes spinach up another notch. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Clegg</span> worked with <a href="http://www.americaswetland.com/">America's Wetland Foundation </a>on this book, and a portion of the proceeds from sales will go to the Foundation and support their ongoing efforts of protecting America's Gulf Coast and wetlands. Pretty good deal. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">With only 77 calories per serving, this salad serves up great flavor and the prosciutto and spinach are perfectly filling. </span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Spinach Salad with Candied Spicy Pecans</span></strong><br /><em><span style="font-family:arial;">Ingredients</span></em><br /><span style="font-family:arial;">2 (6-ounce) packages fresh baby spinach</span><br /><span style="font-family:arial;">2 peaches or nectarines, sliced (or kiwi, berries, or any seasonal fruit....I used oranges!)</span><br /><span style="font-family:arial;">3 ounces thinly sliced prosciutto, coarsely chopped</span><br /><span style="font-family:arial;">Citrus Vinaigrette (recipe below)</span><br /><span style="font-family:arial;">Candied Spicy Pecans</span><br /><em><span style="font-family:arial;"></span></em><br /><em><span style="font-family:arial;">Directions</span></em><br /><span style="font-family:arial;">1.) In a salad bowl, combine all ingredients and toss with Citrus Vinaigrette.</span><br /><span style="font-family:Arial;">2.) Sprinkle with Candied Spicy Pecans. Serve immediately.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">CITRUS VINAIGRETTE</span><br /><em><span style="font-family:Arial;">Ingredients</span></em><br /><span style="font-family:Arial;">1/4 cup chopped red onion</span><br /><span style="font-family:Arial;">3 tablespoons balsamic vinegar</span><br /><span style="font-family:Arial;">2 tablespoons orange juice</span><br /><span style="font-family:Arial;">1 teaspoon sugar</span><br /><span style="font-family:Arial;">1 teaspoon lemon juice</span><br /><span style="font-family:Arial;">1 tablespoon Dijon mustard</span><br /><span style="font-family:Arial;">2 teaspoons canola oil</span><br /><span style="font-family:Arial;">Salt and pepper to taste</span><br /><span style="font-family:arial;"></span><br /><em><span style="font-family:Arial;">Directions</span></em><br /><span style="font-family:Arial;">1.) In a small bowl, whisk together all ingredients.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">CANDIED SPICY PECANS</span><br /><em><span style="font-family:Arial;">Ingredients</span></em><br /><span style="font-family:Arial;">1/4 cup confectioners sugar</span><br /><span style="font-family:Arial;">1/4 teaspoon ground allspice</span><br /><span style="font-family:Arial;">1/8 teaspoon ground cinnamon</span><br /><span style="font-family:Arial;">1/8 teaspoon cayenne</span><br /><span style="font-family:Arial;">Salt to taste</span><br /><span style="font-family:Arial;">1/3 cup pecan halves, rinsed, drained</span><br /><span style="font-family:Arial;"></span><br /><em><span style="font-family:Arial;">Directions</span></em><br /><span style="font-family:Arial;">1.) Preheat oven to 350 degrees. Coat a baking sheet with nonstick cooking spray.</span><br /><span style="font-family:Arial;">2.) In a small bowl, combine all ingredients, except pecans.</span><br /><span style="font-family:Arial;">3.) Add pecans, tossing to coat well. Transfer pecans to prepared pan and bake for 10-12 minutes, stirring occasionally. </span><br /><span style="font-family:Arial;">4.) Remove from oven and immediately scrape sugar mixture and pecans onto a plate to cool. Coarsely chop before serving. </span><br /><br /><span style="font-family:arial;"></span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-26521299069740169142008-11-07T09:14:00.001-08:002008-11-07T09:21:52.034-08:00Like Change? Fight the Pumpkin Pie Status Quo this ThanksgivingSure, it’s a safe choice to serve the same old pumpkin pie every Thanksgiving.<br /><br />But now that we’re a nation devoted to change, you should look at these exciting new options for serving your family delicious pumpkin desserts this Thanksgiving.<br /><br />*Recipes from <em>Something to Talk About</em>:<em> Occasions We Celebrate in South Louisiana</em>, a community cookbook from the Junior League of Lafayette, LA.<br /><br /><strong>Pumpkin Cheesecake with Gingersnap Crust</strong><br /><em>Ingredients</em><br />GINERSNAP CRUST<br />- 1 ½ cups gingersnap cookies, crushed<br />- 3 tablespoons packed brown sugar<br />- 6 tablespoons butter, melted<br /><br />FILLING<br />- 24 ounces cream cheese, softened<br />- 1 cup packed brown sugar<br />- 1 ½ cups canned pumpkin<br />- ½ cup heavy cream<br />- 1/3 cup maple syrup<br />- 1 tablespoon vanilla extract<br />- 1 teaspoon ground cinnamon<br />- ½ teaspoon ground allspice<br />- 4 eggs<br /><br /><em>Directions<br /></em>GINGERSNAP CRUST<br />- Combine the gingersnap crumbs, brown sugar and butter in a bowl and mix well. Press onto the bottom and 2 inches up the side of a greased and floured 9-inch springform pan.<br /><br />FILLING<br />- Beat the cream cheese and brown sugar in a mixing bowl until light and fluffy.<br />- Stir in the pumpkin. Add the cream, maple syrup, vanilla, cinnamon and allspice and mix well.<br />- Add the eggs 1 at a time, beating well after each addition.<br /><br />TO ASSEMBLE AND BAKE<br />- Preheat the oven to 325 degrees.<br />- Pour the filling into the prepared crust.<br />- Bake for 1 ½ hours or until the center is set.<br />- Cool in the pan for 30 minutes.<br />- Chill for 8 to 10 hours before serving.<br /><br /><strong><em><br />Easy Pumpkin Swirl</em></strong><br /><em>Ingredients</em><br />CAKE<br />- 3 eggs<br />- 1 cup granulated sugar<br />- 2/3 cup canned pumpkin<br />- ¾ cup buttermilk baking mix<br />- 2 teaspoons ground cinnamon<br />- 1 teaspoon pumpkin pie spice<br />- ½ teaspoon grated nutmeg<br />- 1 cup chopped nuts<br />- confectioners’ sugar<br />FILLING<br />- 1 cup confectioners’ sugar<br />- 8 ounces cream cheese, softened<br />- 6 tablespoons butter, softened<br />- 1 teaspoon vanilla extract<br /><br /><em>Directions</em><br />CAKE<br />- Preheat oven to 375 degrees. Combine the eggs and granulated sugar in a bowl and beat until fluffy. Stir in the pumpkin. Combine the baking mix, cinnamon, pumpkin pie spice and nutmeg in a bowl and mix well.<br />- Add to the egg mixture and stir just until mixed. Stir in the nuts. Pour into a 10x15-inch baking pan lined with waxed paper or parchment paper. Bake for 13 to 15 minutes or until the cake tests done.<br />- Dust a clean kitchen towel with confectioners’ sugar. Invert the cake onto the towel. Remove the waxed paper. Roll the warm cake in the towel as for a jelly roll from the short side and place on a wire rack to cool.<br />FILLING<br />- Cream the confectioners’ sugar, cream cheese, butter and vanilla in a bowl.<br />- To assemble, unroll the cooled cake carefully and remove the towel. Spread the filling over the cake and reroll. Chill until serving time.<br /><br /><br /><br /><strong>Spiced Pumpkin Cake<br /></strong><em>Ingredients</em><br />- 2 cups all-purpose flour<br />- 2 cups granulated sugar<br />- 2 teaspoons baking powder<br />- 1 teaspoon baking soda<br />- ½ teaspoon salt<br />- 1 teaspoon ground cinnamon<br />- ½ teaspoon ground cloves<br />- ¼ teaspoon grated nutmeg<br />- ¼ teaspoon ground ginger<br />- 4 eggs<br />- 1 (15-ounce) can pumpkin<br />- 1 cup vegetable oil<br />- 1 cup wheat bran cereal<br />- 1 cup (6 ounces) semisweet chocolate chips<br />- ½ cup confectioners’ sugar<br /><br /><em>Directions</em><br />- Preheat the oven to 350 degrees. Combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger in a large mixing bowl and mix well.<br />- Beat the eggs in a mixing bowl until foamy. Add the pumpkin, oil and cereal and mix well. Add to the flour mixture and stir just until mixed.<br />- Stir in the chocolate chips.<br />- Pour into a greased and floured bundt pan.<br />- Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Invert onto a serving plate. Cool completely. Sift the confectioners’ sugar over the cake.Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-59766024502133076242008-10-24T09:15:00.001-07:002008-10-24T09:25:10.708-07:00Cheap, healthy, delicious PORK!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEA3_I1WC5oojoWvES00vu2ZDhVoo4cm48hQM0SJjHwr_DNkpjJjvhwBWnnZYNzQEgrL7h6ycgvH5og_7hjEhr2ac6JY9NW-R5xwRHFK1xk7_JM5QVxoaB9dtOGLiaVZph9dQKPIefcc/s1600-h/toast-to-tidewater-l.jpg"><img id="BLOGGER_PHOTO_ID_5260757251955022642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 231px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEA3_I1WC5oojoWvES00vu2ZDhVoo4cm48hQM0SJjHwr_DNkpjJjvhwBWnnZYNzQEgrL7h6ycgvH5og_7hjEhr2ac6JY9NW-R5xwRHFK1xk7_JM5QVxoaB9dtOGLiaVZph9dQKPIefcc/s320/toast-to-tidewater-l.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">In the spirit of crazy politics and a faltering economy, I'm on a big pork kick lately. </span><br /><span style="font-family:trebuchet ms;">I figure since D.C. politics are into spending on pork projects, and I have so little money to spend, pork is the perfect protein to purchase at the grocery.</span><br /><span style="font-family:trebuchet ms;"></span><br /><strong><em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=622&tid=4"><span style="font-family:trebuchet ms;">Toast to Tidewater</span></a></em></strong><span style="font-family:trebuchet ms;">, a beautiful community cookbook from the </span><a href="http://www.jlnvb.org/"><span style="font-family:trebuchet ms;">Junior League of Norfolk-Virginia,</span></a><span style="font-family:trebuchet ms;"> has some really fab pork recipes. I'll share these two. They both highlight fall produce and would make wonderful meals on a rainy fall night or special weekend meal. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">So here's to pork! Pig out!</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"><strong>Dijon-Maple Pork Tenderloin with Apples</strong> – <em>pair with Rockbridge Vineyard Riesling</em><br /><em>Ingredients</em><br />1 package of pork tenderloin (2 per package)<br />¼ cup Dijon-style mustard<br />6 tablespoons maple syrup, divided<br />1 tablespoon fresh rosemary, chopped<br />½ teaspoon salt<br />¼ teaspoon pepper<br />4 Granny Smith apples, peeled and cut into wedges<br /><br /><em>Directions</em><br />- Preheat oven to 325 degrees.<br />- Mix Dijon-style mustard, 2 tablespoons maple syrup, rosemary, salt, and pepper to make a sauce.<br />- Cover tenderloin with sauce.<br />- Cook in roasting pan in preheated 325 degree oven for approximately 25-35 minutes, or until internal temperature reaches 160 degrees.<br />- Cook Granny Smith apples in large skillet on high heat until brown.<br />- Stir in remaining 4 tablespoons maple syrup.<br />- Serve with pork.<br /></span><br /><span style="font-family:trebuchet ms;"><br /><strong>Autumn Pork Tenderloin</strong> – <em>Pair with King Family Vineyards Michael Shaps Viognier</em><br /><em>Ingredients</em><br />1 ½ pounds pork tenderloin<br />½ teaspoon salt or more as needed<br />2 cups apple juice (or enough to cover the tenderloin in the baking dish)<br />1 cup apple butter<br />½ cup brown sugar<br />4 tablespoons water<br />1 teaspoon ground cinnamon<br />½ teaspoon ground cloves<br /><br /></span><span style="font-family:trebuchet ms;"><em>Directions<br /></em>- Prick pork tenderloin all over with a small knife.<br />- Sprinkle pork with salt; place in a 13 x 9 x 2” baking dish.<br />- Pour apple juice, to cover, over pork and let stand for at least 30 minutes at room temperature or in the refrigerator for up to several hours.<br />- Mix apple butter, brown sugar, water, cinnamon, and cloves in a separate bowl; set aside.<br />- Preheat oven to 350 degrees.<br />- Drain apple juice from baking dish.<br />- Bake pork in a preheated 350 degree oven for 10 minutes.<br />- Remove pork from oven; brush with apple butter mixture.<br />- Return to oven; bake for additional 10 minutes.<br />- The internal temperature of the pork when done should be between 160-165 degrees; do not overcook.<br />- Let pork sit for 10 minutes before carving and serving. </span></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-5009460849476423082008-10-09T10:00:00.000-07:002008-10-09T12:31:59.587-07:00Nostalgic for Pot Roast<span style="font-family:trebuchet ms;font-size:85%;">It was a ritual at our house to have pot roast on Sundays. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">My wonderful family was like the many other American families that have always minded its grocery bill, recession or no. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Pot roast is delicious, feeds a whole family, and even leaves leftovers, all costing maybe $30 at the most.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">So on Sundays, Mom would throw a mean chuck roast, lots of red potatoes, carrots, celery, any other vegetable that needed to be used, a lot of spices and tons of garlic into the crock pot and turn it on "low." </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">We'd roll off to Sunday School and church for a couple of hours. The house would smell and feel amazing when we'd get home and change out of our Sunday clothes. Mom and Dad would go about working on the house or in the yard. I'd help them, do homework, whatever - but we'd all busy ourselves until dinnertime - like we had to stay occupied because we couldn't wait to eat. The roast would slow-cook all day, the smell only getting better and richer throughout the house.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">We rarely ate dinners together at the table. But on those Pot Roast Sundays, Mom would make garlic toast as the rest of us would fix our plates, and we'd all sit down together at the table to enjoy what we'd been waiting all day to eat.</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">It was a really simple thing - a pretty simple meal really - but a time we spent together, enjoyed together, and were thankful for. </span><span style="font-family:trebuchet ms;font-size:85%;">It's a little nostalgic memory that means a lot to me. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">I found this recipe for "<strong>Slow-Cooker Pot Roast</strong>" in <em><a href="http://www.frpbooks.com/about/news.aspx?section=details&type=default&iid=1416">Recipes Worth Sharing</a></em>, a new compilation cookbook that honors community cookbooks and is loaded with simple, delicious recipes that don't cost much to create. </span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">For old-times sake, I enjoyed this recipe last Sunday and have actually been digging on the leftovers all week. It's a fabulously easy, inexpensive recipe that yields tender meat and tons of flavor. Start your own tradition.</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span><br /><strong><span style="font-family:Trebuchet MS;font-size:85%;">Slow-Cooker Pot Roast</span></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:85%;">Ingredients</span></em></strong><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1 (3-pound) boneless beef chuck roast - 1 tablespoon brown sugar</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 2 large garlic cloves, sliced - 1 teaspoon oregano</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1/4 cup all-purpose flour - 1 teaspoon prepared horseradish</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1/2 teaspoon salt - 1 teaspoon prepared mustard</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1/2 teaspoon pepper - 1 bay leaf</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1/3 cup olive oil - 8 small read potatoes, peeled (about 1 1/2 pounds)</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1 1/2 cups red wine - 8 carrots, peeled and quartered</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">- 1 (8-ounce) can tomato sauce - 3 ribs celery, chopped</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span><br /><strong><em><span style="font-family:Trebuchet MS;font-size:85%;">Directions</span></em></strong><br /><span style="font-family:Trebuchet MS;font-size:85%;">- Cut the roast into halves and make small slits in the top of each half. Insert a garlic slice into each slit. Coat the roast with a mixture of the flour, salt and pepper. Heat the olive oil in a large skillet and brown the roast on all sides in the hot oil. Place the roast in a 6-quart slow coooker and add the wine and onion. Mix the tomato sauce, brown sugar, oregano, prepared horseradish, prepared mustard and bay leaf in a bowl and pour over the roast. Add the potatoes, carrots, and celery and cook, covered, on Low for 8 hours. Discard the bay leaf before serving.</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span><br /><em><span style="font-family:Trebuchet MS;font-size:85%;">Serves 6+++</span></em><br /><em><span style="font-family:Trebuchet MS;font-size:85%;"></span></em><br /><span style="font-family:Trebuchet MS;font-size:85%;">Leftovers make great sandwiches or are delicious mixed as a sort of goulash with jasmine rice. </span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com2tag:blogger.com,1999:blog-6587732316160822850.post-30394573999583743492008-06-16T14:39:00.001-07:002008-06-16T14:49:26.165-07:00Mint Pesto & 3rd Quarter Comebacks<span style="font-family:arial;"> <img id="BLOGGER_PHOTO_ID_5212599127826061442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi6Sq218qwK_IKwo4r9tRaj2kbagWcIZ-FlQOi26wgnPqLeczJm4Kiz63KNkXOcBBMEMGA6b2D7yY2ypdzBasflOJO0sMZCx2jWx7zEXAVkMfhLhK93jBIzeR_UIyQNVrBajo6T7K-d8/s200/pesto+011.jpg" border="0" /><br /></span><div><br /><div><span style="font-family:arial;">How fitting that the pesto I mentioned in my last post turned out so green!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5212599288387209122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMR5MGx48FJ7vcttXWTwIYH1BJNft_qu6qBect7HIWYuDkiTtDUIlUWqkyXGX0SOfUaVeB7V2fYjHmzekoQEYnm0Lf6Wf-ba_TOGJs0hhyphenhyphenpbEW7X_8vFXjU707pil8r3ag9UFPeog7mg/s200/pesto+013.jpg" border="0" /><br /></span><div><div><span style="font-family:arial;">Perfect to snack on while cheering for the Celtics in Game 4. </span></div><br /><div><span style="font-family:arial;">And what a game it was! Celts overcame a 24-point deficit to beat the Lakers....in L.A.!!!</span></div><br /><div><span style="font-family:arial;">Was inSANE and exciting. That is, until last night when the Lakers came back to make the series 3-2. No worries, the final two games will be in Boston. </span></div><br /><div><span style="font-family:arial;">This recipe made a decent amount of pesto, so we might still have some to snack on for Game 5. The golden raisins and cream cheese made this pesto really sweet - definitely interesting. We decided it would make a wonderful spread on a whole wheat cracker, topped by a little smoked salmon to off-set the sweetness. Also would be great to use as a spread or mayo substitute on a grilled chicken sandwich. Again, I think any sort of smoky meat would be intensely complimentary to the sweet spread.<br /></span></div><br /><div><span style="font-family:arial;">Yum. </span></div><br /><div><span style="font-family:arial;">Oh, and I did use fat-free cream cheese, and the consistency was just fine, indeed!</span></div><div><span style="font-family:arial;"></span> </div><div><span style="font-family:arial;"></span> </div><div><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5212598924165743410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgc34MgAGwkFjEDGhChXb_ABEhYP5siTaRe32rgNKpkJ8uef6f2wD6-a5LNCMqzywbcKg3UMAgo-v6EN0C9_pb8khONFQ4A8x7ALXs6f8QCl-oiBg-P4TN9xIHT9IeHFx4D7QjA2PP-k/s200/boyslovepesto.jpg" border="0" /></span></div></div></div></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com1tag:blogger.com,1999:blog-6587732316160822850.post-73905218962177425082008-06-12T08:04:00.000-07:002008-06-12T08:45:07.366-07:00Thursdays<span style="font-family:arial;">My mom always liked Thursdays. </span><br /><div><div><span style="font-family:arial;">I think Thursdays were commemorative of the hard-earned work week, sort of the point of near-completion, right before the sweet freedom that Friday afternoon brought, and then the busy activities of the weekend.</span><br /></div><div><span style="font-family:Arial;">Naturally, Thursdays have always been my favorite day of the week too.</span><br /><br /></div><div><span style="font-family:Arial;">My grandmother always liked teams from Boston. </span><br /></div><div><span style="font-family:Arial;">A die-hard sports fans, she rooted for the Red Sox and the Celtics as if she'd grown up in Southie. </span><br /><br /></div><div><span style="font-family:Arial;">I inherited these obsessions as well. Having grown up idolizing Larry Bird and rooting against Magic Johnson or pretty much any California team (we were in Oregon, after all, so any Cali team was an instant rival worth ardently rooting against), it's a dead given that I'm loving the NBA Finals this year, and pulling for the Celtics.</span></div><div><br /><br /></div><div><span style="font-family:Arial;">So it's a beautiful day, being Thursday, and tonight being Game 4 of a Celtics vs. Lakers Finals Tournament. I've poured over the cookbook we did with the<a href="http://www.jlboston.org/jlb/index.jsp"> JL of Boston</a>, <a href="https://www.frpbooks.com/store/store_details.aspx?iid=1143&tid=4"><em>Boston Uncommon</em></a><em>, </em>searching for a nice treat to enjoy during the game tonight.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrRwc_zPKOrGUD2CX4gFJ7W4nfHStAHjMEKSTDR7la4qryhF18AW7erQ6gLxoNcA_Th0lYm4M_bzD_KulKvzaEYKQEpdwXxC2_ih-MyAzYCWlpblfAkyzAsJXYDxo2U0OhESdznjFbd0/s1600-h/Boston-UnCommon-l.jpg"><img id="BLOGGER_PHOTO_ID_5211018362461956514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrRwc_zPKOrGUD2CX4gFJ7W4nfHStAHjMEKSTDR7la4qryhF18AW7erQ6gLxoNcA_Th0lYm4M_bzD_KulKvzaEYKQEpdwXxC2_ih-MyAzYCWlpblfAkyzAsJXYDxo2U0OhESdznjFbd0/s320/Boston-UnCommon-l.jpg" border="0" /></a></span></div><div><br /> </div><div><span style="font-family:Arial;">This cookbook epitomizes why community cookbooks are really special. It's a well-researched guide to the city's history, geographical layout, neighborhoods and districts, and offers up great factoids, like that the navy bean is the official vegetable of Massachusetts and the original bean of Boston Baked Beans, and that Fenway Park has one of the last hand-operated scoreboard in MLB.</span></div><div><br /><br /><br /></div><div><span style="font-family:Arial;"></span></div><div><br /> </div><div><span style="font-family:Arial;">There are quite a few recipes I need to try too, although I couldn't find any from Larry Bird himself. Regardless, I think this <strong>Mint Pesto</strong> sounds amazing and a perfect treat to snack on during <a href="http://sports.espn.go.com/nba/schedule">tonight's game! </a></span></div><div><br /><span style="font-family:Arial;">Go Celts!!!!</span></div><div><br /><br /> </div><div><span style="font-family:Arial;"></span></div><img id="BLOGGER_PHOTO_ID_5211018995517351506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMfUfcAUl0BGAJpViRyDeFrCGW-jVbXdiGX7gRby15_TbH7wkdhdpIn1mFntCrIVCCo0EowjhGREmUA-J4JqQmIvVqbeRaIlu7SnE_lhlEi46FmmiJ5DRjMGS4nVISy0jhZdeW4Tp60A/s200/herbs+009.jpg" border="0" /><br /><div><span style="font-family:Arial;"><strong>Mint Pesto - </strong><em>A tasty recipe that's a great way to use extra mint from your herb garden.</em></span></div><br /><br /><div><em><span style="font-family:Arial;">ingredients</span></em><br /></div><br /><div><span style="font-family:Arial;">- 1/2 cup golden raisins</span><br /></div><br /><div><span style="font-family:Arial;">- 2 small shallots</span></div><br /><div><span style="font-family:Arial;">- 2 cups firmly packed fresh mint leaves</span></div><br /><div><span style="font-family:Arial;">- 2 tablespoons chopped walnuts</span></div><br /><div><span style="font-family:Arial;">- 6 tablespoons whipped cream cheese (I'm <em>sooo</em> using fat-free here...)</span></div><br /><div><span style="font-family:Arial;">- 2 tablespoons olive oil</span></div><br /><div><span style="font-family:Arial;">- pita bread wedges</span></div><br /><br /><div><em><span style="font-family:Arial;">directions</span></em><br /></div><br /><div><span style="font-family:Arial;">- Combine the raisins and shallots in a food processor and process until coarsely chopped. Add the mint and walnuts and pulse until the mint is coarsely chopped. </span><br /></div><br /><div><span style="font-family:Arial;">- Add the cream cheese and olive oil and pulse until well mixed. </span><br /></div><br /><div><span style="font-family:Arial;">- Serve with plain or lightly toasted pita bread wedges.</span><br /><br /></div><br /><div><span style="font-family:Arial;">Serves 6 to 8. </span></div><br /><br /><br /><div><span style="font-family:Arial;"></span></div></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com1tag:blogger.com,1999:blog-6587732316160822850.post-51521075328994999372008-06-10T08:23:00.000-07:002008-06-10T08:28:43.407-07:00Lovin' Some Community Cookbooks<span style="font-family:arial;">There's another blog called </span><a href="http://nancycg56.wordpress.com/2008/05/21/peeling-the-wild-onion/"><span style="font-family:arial;">"The World on a Plate: My Journey through Community Cookbooks"</span></a><span style="font-family:arial;">.</span><br /><span style="font-family:arial;">This blogger does book reports, of sorts, on community cookbooks that she encounters and reviews. </span><br /><span style="font-family:arial;">She has cited several </span><a href="http://www.frpbooks.com/"><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">FRP</span> </span></a><span style="font-family:arial;">books and recipes from them as well.</span><br /><span style="font-family:arial;">Her latest post, however, says she's 'relocating', to "</span><a href="http://nancysrecipes.wordpress.com/"><span style="font-family:arial;">A Recipe a Day</span></a><span style="font-family:arial;">," where she'll review one recipe at a time - sort of what I sporadically do....except her kitchen is a little shinier than mine, and I'd say she clearly has more experience up her oven <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mitt</span>!</span><br /><span style="font-family:arial;">Either way - check her out too!</span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com1tag:blogger.com,1999:blog-6587732316160822850.post-5399910586443017402008-06-06T13:18:00.000-07:002008-06-09T12:46:04.156-07:00Easy Pork for the Weekend<span style="font-family:arial;">There's something wonderful about a handsome man who can cook!<br /><br /></span><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmsZ4BVbWgo-uT3CyMgZoxK1Xgqbzsh9cjDsUkXn_V1HtX9-OQsvWZwb0jLQj6atmRhYVcKtA5IswgqQ2wNJ0tYxm7odw_9DPpDFg8n_DkrNoHfnAyhRSsIIp6dCSgVMhRbVEvJxFIHE/s1600-h/headlamp2.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5208875786178053474" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmsZ4BVbWgo-uT3CyMgZoxK1Xgqbzsh9cjDsUkXn_V1HtX9-OQsvWZwb0jLQj6atmRhYVcKtA5IswgqQ2wNJ0tYxm7odw_9DPpDFg8n_DkrNoHfnAyhRSsIIp6dCSgVMhRbVEvJxFIHE/s320/headlamp2.jpg" border="0" /></span></a><span style="font-family:arial;"> </span></div><div><span style="font-family:arial;">I've been on a pork-kick for quite a while.</span></div><div><span style="font-family:arial;">I'll never get burnt out on chicken, but it's a good 'other white meat,' and I think it's relatively healthy too.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">They have good </span><a href="http://www.theotherwhitemeat.com/"><span style="font-family:arial;">marketing</span></a><span style="font-family:arial;">, regardless.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Which is all that matters, right?<br /><br /><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5TrysvjqoJrK_EH8Lm7yH4OQSSQekhbH1N4Klzw6LpQefG_svZS4032k9NQ1NUvv4zWQfJa0Bvgjwmxiokhd7x6bS5CmmHtb_kGGewKXfIKGBt4jYHcMF_WFhUjAHEIJUATbWDK2FB8/s1600-h/headlamp.jpg"></a><div><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvK9gyuObY4GXBg0ayKNAT5fk-Zxe-AaiOQAUr-uaYTiFWKPkFrWy_4cSxUwdfYVqt1KCOaxDXYUjbd-xkL3xcMY0togtHVz6AhviM5zfyKOYVGNxTYyRoCSjTfHn3AOZxQYZJgh7tO4/s1600-h/cilantro+018.jpg"><span style="font-family:arial;"></span></a></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;"></span></div></div><div></div><div><div><br /></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">So "we" (I bought the big hunk of meat at Kroger, so I get to say "we") whipped up this delicious little marinade and pork tenderloin, per the </span><a href="http://www.jltampa.org/tampa/index.jsp"><span style="font-family:arial;">Junior League of Tampa's</span></a><span style="font-family:arial;"> book, <em>Everyday Feasts</em>.<br /></div></span><div></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">They actually have a whole trio of community cookbooks, the other titles being <em>Savor the Seasons </em>and <em>Life of the Party</em> (my fave!).<br /></div></span><div></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvK9gyuObY4GXBg0ayKNAT5fk-Zxe-AaiOQAUr-uaYTiFWKPkFrWy_4cSxUwdfYVqt1KCOaxDXYUjbd-xkL3xcMY0togtHVz6AhviM5zfyKOYVGNxTYyRoCSjTfHn3AOZxQYZJgh7tO4/s1600-h/cilantro+018.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5208877872801652578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvK9gyuObY4GXBg0ayKNAT5fk-Zxe-AaiOQAUr-uaYTiFWKPkFrWy_4cSxUwdfYVqt1KCOaxDXYUjbd-xkL3xcMY0togtHVz6AhviM5zfyKOYVGNxTYyRoCSjTfHn3AOZxQYZJgh7tO4/s320/cilantro+018.jpg" border="0" /></span></a></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">mmmm</span>.....meaty! </span></div><span style="font-family:arial;"></span></div><span style="font-family:arial;"></span><br /><p><span style="font-family:arial;"></span></p><p><span style="font-family:arial;"></span></p><p><span style="font-family:arial;"></span></p><p><span style="font-family:arial;"></p></span><br /><br /><br /><br /><br /><span style="font-family:arial;"></span><br /><br /><br /><span style="font-family:arial;"></span><br /><br /><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IM4P-lN8pepaZ47umI2vtHgsVwEagkBUBPd2r83SCYFGaiOKYf16a91GRRDfrkkaAXR6RHoieLh_nPswwgI0MsKenyKczspEwvJ_9CySYS4L7psdUPgPMyAFS_-7dPo1CHdqj3VxZgw/s1600-h/cilantro+013.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5208878043530418738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IM4P-lN8pepaZ47umI2vtHgsVwEagkBUBPd2r83SCYFGaiOKYf16a91GRRDfrkkaAXR6RHoieLh_nPswwgI0MsKenyKczspEwvJ_9CySYS4L7psdUPgPMyAFS_-7dPo1CHdqj3VxZgw/s320/cilantro+013.jpg" border="0" /></span></a><br /><span style="font-family:arial;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IM4P-lN8pepaZ47umI2vtHgsVwEagkBUBPd2r83SCYFGaiOKYf16a91GRRDfrkkaAXR6RHoieLh_nPswwgI0MsKenyKczspEwvJ_9CySYS4L7psdUPgPMyAFS_-7dPo1CHdqj3VxZgw/s1600-h/cilantro+013.jpg"><span style="font-family:arial;"></span></a><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">nice slice.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><br /><strong><span style="font-family:Arial;">Grilled Honey-Bourbon Pork Tenderloin</span></strong><br /><em><span style="font-family:Arial;">ingredients</span></em><br /><span style="font-family:Arial;">- 1/2 cup chopped onion</span><br /><span style="font-family:Arial;">- 1/2 cup lemon juice</span><br /><span style="font-family:Arial;">- 1/2 cup bourbon</span><br /><span style="font-family:Arial;">- 1/4 cup honey</span><br /><span style="font-family:Arial;">- 1/4 cup soy sauce</span><br /><span style="font-family:Arial;">- 1 tablespoon minced fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ginger root</span></span><br /><span style="font-family:Arial;">- 4 to 5 fresh garlic cloves, minced</span><br /><span style="font-family:Arial;">- 2 tablespoons olive oil</span><br /><span style="font-family:Arial;">- 3 (12-ounce) pork tenderloins, trimmed (we just bought a big old tenderloin....)</span><br /><span style="font-family:Arial;">- 1/2 teaspoon each salt and pepper</span><br /><em><span style="font-family:Arial;"></span></em><br /><em><span style="font-family:Arial;">directions</span></em><br /><span style="font-family:Arial;"><em>- </em>Combine onion, lemon juice, bourbon, honey, soy sauce, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">ginger root</span>, garlic and olive oil in a bowl and mix well. </span><br /><span style="font-family:Arial;">- Place the pork in a large resealable plastic bag. Add the marinade and marinate in the refrigerator for 1 to 12 hours. The longer the pork marinates, the more flavorful. Remove the pork, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">reserving</span> the marinade</span><br /><span style="font-family:Arial;">- Sprinkle the pork with the salt and pepper. Grill over high heat until a meat thermometer inserted in the middle of the pork registers 150 degrees, turning once and basting occasionally with the reserved marinade. </span><br /><span style="font-family:Arial;"></span><br /><em><span style="font-family:Arial;">Makes 8 to 10 servings!</span></em>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com2tag:blogger.com,1999:blog-6587732316160822850.post-51341822174557356742008-06-02T14:56:00.000-07:002008-06-02T15:08:12.818-07:00Success!<span style="font-family:arial;">Over the weekend, I made that corn and cilantro salad I talked about in my last post. </span><br /><br /><br /><span style="font-family:arial;">Not only was it super easy, it was super tasty too - and not particularly because of any of my own efforts, but mainly because it's an easy, no-fail recipes. All the better if you're able to use fresh ingredients as I was.</span><br /><br /><br /><br /><span style="font-family:Arial;"></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBO9DtB7h_3iKUgwMKeB-GNGiCBS9k9fdyMjIGeqzbS__2sjcPEFZQhmNjVnn1cGWixJI48EThaImDr9Z35tk_N1oVORRFGmNSq-aemH1V9Z6Y0x9Rj2fxnZase9k3y-1UFAtFmh3eFo/s1600-h/cilantro+001.jpg"><img id="BLOGGER_PHOTO_ID_5207407254388435458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBO9DtB7h_3iKUgwMKeB-GNGiCBS9k9fdyMjIGeqzbS__2sjcPEFZQhmNjVnn1cGWixJI48EThaImDr9Z35tk_N1oVORRFGmNSq-aemH1V9Z6Y0x9Rj2fxnZase9k3y-1UFAtFmh3eFo/s320/cilantro+001.jpg" border="0" /></a><br /><br /><br /><br /><span style="font-family:arial;">This is the dressing for the salad (see previous post for ingredients). I used fresh-squeezed lime juice and cilantro straight from the garden. This would be a great marinade for chicken, on cous cous or rice, or on a spinach salad. Was pretty too!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2E0FLpxOZ1WSJnfeaZxHafeCI0k7epreRUXzSa6OS40kBE2oNqEcObLq-3Bc4et-rCCX_nfadp4dYr657phW71bp7E83w7r-zfPZid317F8wFLT3MsWg23Hrb8juFECQLa_AYDnPUftE/s1600-h/cilantro+015.jpg"><img id="BLOGGER_PHOTO_ID_5207407802494167586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2E0FLpxOZ1WSJnfeaZxHafeCI0k7epreRUXzSa6OS40kBE2oNqEcObLq-3Bc4et-rCCX_nfadp4dYr657phW71bp7E83w7r-zfPZid317F8wFLT3MsWg23Hrb8juFECQLa_AYDnPUftE/s320/cilantro+015.jpg" border="0" /></a><br /><br /><br /><br /><span style="font-family:arial;">The only work that this recipe requires is chopping the peppers and onion. The recipe permits you to use frozen corn - super easy. I recently learned that you can simply bake corn straight in the oven, husks and all, for about 30 minutes, and then cut the corn from the cobs for delicious and easy roasted corn. It's not nearly as messy as hulling the corn and then boiling it (those white hairs come off super easy!)</span><br /><br /><br /><span style="font-family:arial;">Of course, the cute boy in my pics showed me that. :) So I 'baked' 4 ears for this recipe - 5 might have been better...</span><br /><p><span style="font-family:Arial;"></span> </p><p><span style="font-family:Arial;"></span> </p><p><span style="font-family:Arial;"></span> </p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYumf653SyNlBH_U9c4estMkR5FbluWl1ak50MUOV8nGeD1FH7iOWMboD9U6jKa_K8NL-OuO1xUGLh_yAXJob-YY5mpPQNVMntnCvINCl_6vHH_SsuSNJPDPq9eMCh9flhvmE6TK4Ai4E/s1600-h/cilantro+016.jpg"><img id="BLOGGER_PHOTO_ID_5207408941713508290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYumf653SyNlBH_U9c4estMkR5FbluWl1ak50MUOV8nGeD1FH7iOWMboD9U6jKa_K8NL-OuO1xUGLh_yAXJob-YY5mpPQNVMntnCvINCl_6vHH_SsuSNJPDPq9eMCh9flhvmE6TK4Ai4E/s320/cilantro+016.jpg" border="0" /></a><br /><br /><span style="font-family:arial;">....but it was still pretty tasty!</span>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0tag:blogger.com,1999:blog-6587732316160822850.post-33286873925785397842008-05-30T09:15:00.000-07:002008-05-30T09:32:34.740-07:00This Cilantro is Killing Me!<span style="font-family:arial;">Not really. </span><br /><br /><span style="font-family:arial;">I LOVE cilantro - in salads, salsas, tacos, rice, <em>everything.</em></span><br /><em><span style="font-family:Arial;"></span></em><br /><br /><span style="font-family:arial;">Our cilantro is going crazy though. It's dominating the poor thyme that it's sharing planter with.</span><br /><p><img id="BLOGGER_PHOTO_ID_5206207490176797474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsspCFilpRTCwHCPDdAMCrpKq0yzow7kc8arqytkfCKHpw5mHp7lT4PqJzfKlMYDQpOfiJXmHijQLWA4ebKCZZ9Vb7dRcNxSTwwkBgqPo4rojq-wzaUSw_2NmVA2bLFjBv4Lxi1JlRB4/s320/herbs+004.jpg" border="0" /><br /><span style="font-family:Arial;">So I wanted to find a recipe that called for a lot of cilantro and sounded tasty and healthy to boot. </span></p><span style="font-family:Arial;">This recipe is from <em><a href="https://www.frpbooks.com/store/store_details.aspx?iid=1076&tid=4">Settings: Sunrise to Sunset</a></em>, the same book I pulled a recipe from on my last post. I try not to cite the same book twice, but I gotta get rid of this cilantro!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">This recipe serves 10 and looks really good - should be enough to last all weekend!</span><br /><br /><span style="font-family:Arial;"></span><br /><p align="center"></p><p align="center"><span style="font-family:arial;"><strong>Corn Salad with Cilantro Dressing</strong> </span></p><p align="left"><em><span style="font-family:arial;">ingredients</span></em></p><p><span style="font-family:Arial;">- 2 bunches cilantro, stems removed (2 cups)<br />- 1/3 cup vegetable oil<br />- 1/3 cup white wine vinegar<br />- 3 tablespoons fresh lime juice<br />- 1 tablespoon honey<br />- 1/2 jalapeno chile, chopped<br />- 1/2 onion, chopped<br />- 1/2 teaspoon salt<br />- 1/4 teaspoon pepper<br />- 1 (16 ounce) package whole kernel yellow corn, thawed (or, roast a couple of ears and cut off the kernels with a sharp knife to make about 2 cups worth of corn)<br />- 1 red bell pepper, chopped<br />- 1 green bell pepper, chopped<br />- 1 small onion, chopped</span></p><em><span style="font-family:arial;">directions</span></em><br /><span style="font-family:Arial;"><em>- </em>Process the cilantro, oil, vinegar, lime juice, honey, jalapeno chile, 1/2 onion, the salt and pepper in a blender or food processor until blended.</span><br /><span style="font-family:Arial;">- Combine the corn, bell peppers and 1 small chopped onion in a large bowl and stir to mix. </span><br /><span style="font-family:Arial;">- Add the dressing and stir to coat. </span><br /><span style="font-family:Arial;">- Chill, covered, for 4 to 8 hours. </span><br /><span style="font-family:Arial;">- Drain before serving.</span><br /><em></em>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com2tag:blogger.com,1999:blog-6587732316160822850.post-73504523439734060812008-05-28T08:22:00.001-07:002008-05-28T09:25:50.976-07:00Taco Salad with a TwistOn the note of being conservative and getting as much as you can out of what you have (re-using, recycling, composting, etc.), I love recipes that call for ingredients you likely have on-hand and are flexible enough for improvisation.<br /><div>All <a href="http://www.hollyclegg.com/">Holly <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clegg's</span></a> book and recipes follow this principle. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNH6oKww1ECHu3G8CQpMF8lt9_UBYiUoOFFt7KVFVHqEI75QsiFp7laP2-ok4QIFtJvbuTk-gcWplo39nTUI3k1yLvW0bh0HqLeT-rMXmarMONfwtIcDljzkT6TaR3PmWwpOLH-0_wAs/s1600-h/SettingsSunriseSunset-l.jpg"><img id="BLOGGER_PHOTO_ID_5205461901034081026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="210" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNH6oKww1ECHu3G8CQpMF8lt9_UBYiUoOFFt7KVFVHqEI75QsiFp7laP2-ok4QIFtJvbuTk-gcWplo39nTUI3k1yLvW0bh0HqLeT-rMXmarMONfwtIcDljzkT6TaR3PmWwpOLH-0_wAs/s320/SettingsSunriseSunset-l.jpg" width="187" border="0" /></a>This recipe for <em>Taco Salad with a Twist</em> from the <a href="http://bayarea.assistanceleague.org/ps.aboutus.cfm?ID=1099">Assistance League of the Ba</a><a href="http://bayarea.assistanceleague.org/ps.aboutus.cfm?ID=1099">y Area </a>out of Houston, Texas, is the kind of recipe that calls for things that are already in the fridge, garden or cupboard. It's quick and easy to make, make adjustments to, as well as take to an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">impromptu</span> dinner, BBQ, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Quinceañera</span>, whatever. </div><br /><div></div><br /><div>I really like how this taco salad recipe steps it up a notch and calls for some macaroni noodles too.</div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://www.beloblog.com/ProJo_Blogs/foodblog/2007/10/taco_salad.htm"><img id="BLOGGER_PHOTO_ID_5205464250381191954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="228" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH41X8JLhatF6_MLxtUQdzadujhh_H9ybB-jxrBI1Yvk3WuwHIDOOw4FUIld4_wMPYHBM607zgQ3wEkywEsE3ufLd5HwkhHBVahM1-NSqmqKFRPaZyfV3qORG9a01RbURa8iYkVBFIsyA/s320/tacosalad.jpg" width="236" border="0" /></a></div><div><strong></strong></div><div><strong>Taco Salad with a Twist</strong></div><div></div><div><em>ingredients</em></div><div><em>- </em>2 cups macaroni</div><div>- 1 pound ground round </div><div>- 1 envelope taco seasoning</div><div>- 1/2 cup spice ranch or Catalina salad dressing<br />- 1/2 head lettuce<br />- 1 pint cherry tomatoes, cut into halves (or, just pull any type out of the garden - yum.)</div><div>- 1/2 cup chopped green onions</div><div>- 1/2 cup chopped bell pepper</div><div>- 1 cup (4 ounces) shredded sharp Cheddar cheese </div><div>- 1 small can sliced black olives, drained</div><div>- 1 (11 ounce) can <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Mexicorn</span>, drained</div><div>- 1 (15 ounce) can black beans, rinsed and drained<br /></div><br /><div><em>directions</em></div><div>- Cook the macaroni according to package directions. Rinse the macaroni with cold water and drain. Chill for at least 1 hour.</div><div>- Brown the ground round in a skillet, stirring until crumbly. Drain the grease.</div><div>- Stir in the taco seasoning mix and salad dressing. </div><div>- Let stand until cool. </div><div>- Combine the macaroni, ground round mixture and remaining ingredients in a large bowl and toss to mix. </div><div>- Serve immediately. </div><div>- Guacamole, sour cream, and salsa are optional and preferable!<br /></div><br /><div><em>***Photo courtesy of <a href="http://www.beloblog.com/ProJo_Blogs/foodblog/2007/10/taco_salad.htm">http://www.beloblog.com/ProJo_Blogs/foodblog/2007/10/taco_salad.htm</a>***</em></div>Ms. Sapphttp://www.blogger.com/profile/13433107647920037533noreply@blogger.com0