tag:blogger.com,1999:blog-56272771603203864602024-03-08T02:57:36.636-06:00LarrupinLarrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-5627277160320386460.post-4773208520020605492010-08-15T21:18:00.000-05:002010-08-15T21:18:04.245-05:00Pancetta Egg SandwichI'm out of bacon, so this morning I opened up the pancetta and made a pancetta egg sandwich on French bread. It's lightly grilled with a slice of melty provolone inside.<br />
<a href="http://1.bp.blogspot.com/_bCbh6bAspAI/TGiWibW1_BI/AAAAAAAAAdI/UilOxhbKOAc/s1600/pancetta+egg+sandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_bCbh6bAspAI/TGiWibW1_BI/AAAAAAAAAdI/UilOxhbKOAc/s320/pancetta+egg+sandwich.jpg" /></a>I started by frying two slices of pancetta in a fairly large iron skillet. When it shrank enough for me to scoot it to the side, I put a slice of French bread in the pan to toast lightly. I traded it out with the other slice of bread after a few minutes. The cheese went on the bread while it was in the pan.<br />
The pancetta came out when it was brown and crispy on both sides. It went immediately on top of the melty cheese.<br />
A dab of fresh olive oil went into the skillet and I cracked the egg into the puddle of cool oil. It bubbled and popped while the bread kept warm on the other side of the skillet. I like my egg sunny-side up, but for egg sandwiches I usually go over easy so the yolks aren't so fragile. When the egg was nearly done, I gently broke the yolk so some of it could ooze out and cook. I made sure the center was still jiggly with a runny center when I piled the egg on top of the pancetta. <br />
Larrapin!<br />
It's not on a heart healthy or low-salt diet, but every once in a while it sure is tasty!<br />
Some options that would have been good include a thin spread of mayo; avocado slices; maybe some thinly sliced sauteed mushrooms... A thin slice of a tomato fresh from the garden sprinkled with fresh graded parmesan and a splash of balsamic vinegar would also hit the spot.<br />
You could also make this with bacon, and switch out the cheese to what sounds good to you.<br />
Mmmmm. What sounds good to you?Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com2tag:blogger.com,1999:blog-5627277160320386460.post-87007998436819040682010-08-01T15:16:00.000-05:002010-08-01T15:16:11.227-05:00Plan B: Basic Banana ShakeWhen I was a kid mom made sure we had a good breakfast every day. It might be bacon and eggs, cold cereal, oatmeal,... it was usually the second seating of whatever dad had before he went to work.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_bCbh6bAspAI/TFV_D63K7SI/AAAAAAAAAbA/_HL46xvZthQ/s1600/P7280002.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/_bCbh6bAspAI/TFV_D63K7SI/AAAAAAAAAbA/_HL46xvZthQ/s320/P7280002.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Start with the banana.</span></i></td></tr>
</tbody></table>The breakfast menu always included a glass of milk, orange juice, and toast and jelly. A grapefruit half or a banana was usually part of the mix. It was a pretty good routine until I got to high school. <br />
No longer was a wet comb good enough to flatten an interesting spray of bed head. It was in the days of backcombing—or ratting, as we called it—bouffants—as high as we could get them—hair-pieces if we couldn't get them high enough, and lots of hairspray. Electric hair rollers were new on the scene. This released us from the torture of sleeping on brush rollers but it added time to the morning routine.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_bCbh6bAspAI/TFV_JeYTHOI/AAAAAAAAAbY/GPRfZEoywu0/s1600/P7280005.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/_bCbh6bAspAI/TFV_JeYTHOI/AAAAAAAAAbY/GPRfZEoywu0/s320/P7280005.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Next add 1 egg, about a tablespoon of honey, and a splash of vanilla.</span></i></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Forget about the natural look! The eyes were a big deal. There was blue eyeshadow and two eyeliners, a substantial black curve next to the lashes and then a line of white above that. No smudging allowed, these were crisp sharp lines. Next came the false eyelashes. A strip of long thick spikey lashes on the top and individual lashes applied below the eyes. Needless to say, there wasn't time for breakfast before heading off to English lit. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_bCbh6bAspAI/TFV_OyzRTWI/AAAAAAAAAbw/5tPycT9bX8o/s1600/P7280008.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/_bCbh6bAspAI/TFV_OyzRTWI/AAAAAAAAAbw/5tPycT9bX8o/s320/P7280008.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Finally wheat germ, ground flax seed, cinnamon, and milk to the fill line.</span></i></td></tr>
</tbody></table>Mom reluctantly let me leave the house a couple of mornings with only a piece of toast for sustenance. When it was apparent I wasn't going to fit breakfast into my morning routine, she went to Plan B and sent breakfast with me.<br />
She came up with this banana shake and was able to combine all the elements of a good breakfast into something I could take with me. <br />
It's easy to whip up one of these in one of the individual serving blenders now on the market. I have a Bella I got on sale at Kohl's.<br />
The milk goes in last so you don't overfill the container. The ingredient list includes: a banana, egg, honey, vanilla, wheat germ, ground flax seed, cinnamon, and milk.<br />
Blend the shake and let it settle before blending again. This will break up any chunks that may have evaded the blade the first time.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_bCbh6bAspAI/TFV_ZHrHu-I/AAAAAAAAAcg/qx9N11B1fow/s1600/P7280015.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/_bCbh6bAspAI/TFV_ZHrHu-I/AAAAAAAAAcg/qx9N11B1fow/s320/P7280015.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Ground cinnamon in a shaker makes it easy to add a healthy garnish to the shake. </span></i></td></tr>
</tbody></table>I know there is a concern that raw eggs may be contaminated with salmonella. Here's a link to <a href="http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm">CDC information</a> about the risks eating of contaminated raw eggs and how it happens. You can leave it out if it makes you nervous. <br />
Here is the nutritional data for the <a href="http://caloriecount.about.com/basic-banana-shake-recipe-r421634">Basic Banana Shake</a> as I usually make it. It's more calories and not as healthy as it could be. If I use skim milk, and Greek yogurt instead of the egg I could keep the protein, reduce the fat and it would probably be just as larrupin.<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=5da0e3a0-7759-476a-8f0d-6b21ed25ad73" style="border: medium none; float: right;" /></a></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-83333520802052000302010-07-28T00:16:00.000-05:002010-07-28T00:16:28.973-05:00Snack Mix: Healthy and Tasty!This is my new favorite snack food. I accidentally came up with it a few days ago.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bCbh6bAspAI/TE-xr0fNnuI/AAAAAAAAAaw/vjWeH6O_j8M/s1600/SnackMix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_bCbh6bAspAI/TE-xr0fNnuI/AAAAAAAAAaw/vjWeH6O_j8M/s320/SnackMix.jpg" /></a></div>It's raw <a href="http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2">almonds</a>, roasted, salted <a href="http://nutritiondata.self.com/facts/legumes-and-legume-products/4377/2">soybeans</a>, and mixed dried berries.<br />
I found raw almonds in the bulk grains and nuts at Homeland at less than $6/lb. It's the best price in town and they're always in stock. I checked out the other bulk offerings and came across the roasted, salted soybeans. They're under $3/lb. so I tried them.<br />
First bite is sort of ...eh. But one bite leads to another. They seem to want to be combined with something so I added a few almonds to a handful of soybeans. And it never hurts to add some dark chocolate to the mix.<br />
Last week I was shopping for dried fruit to add to a batch of granola and found what I wanted at <a href="http://www.dollargeneral.com/Pages/index.aspx">Dollar General</a>. Dried Mixed Berries at $1.50 for 4 oz. Made by <a href="http://amportfoods.com/">Amport Foods</a>, it includes cranberries, golden raisins and cherries<i>Antioxidants</i> the package reminded me. Sold.<br />
I'd already eaten most of the granola and I was out of dark chocolate. I wanted something sweet so I opened the fruit and tossed it into the mix. Good call!<br />
Crunchy, sweet, salty. Healthy.<br />
<i>Larrupin</i>. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-52014326108028768362010-07-22T18:34:00.002-05:002010-07-22T18:34:46.741-05:00Roast Chicken Salad with Feta<a href="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjCR2_m_nI/AAAAAAAAAZg/WLklMUaqkZY/s1600/P7220030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjCR2_m_nI/AAAAAAAAAZg/WLklMUaqkZY/s320/P7220030.jpg" /></a>I roasted a chicken in the "cool" of the morning today and put this together for lunch.<br />
<br />
Look yummy?<br />
<br />
It was! <br />
<br />
Chicken, avocado, tomato, feta, spinach, bacon and a few other odd and ends made up this healthy, tasty, warm summer salad. It was only warm because the chicken was less than an hour out of the oven, but it would be just as good if I'd pulled the chicken out of the fridge to build this.<br />
<br />
Starting at the bottom of the bowl, here's what's in it.<br />
<br />
<ul><li>1 roast chicken thigh</li>
<li>1/2 tomato, diced</li>
<li>1/2 avocado, sliced</li>
<li>1 sliced green onion</li>
<li>1 handful torn spinach</li>
<li>1–2 T <a href="http://www.athenos.com/ProductInfo/feta.aspx">Athenos Feta</a></li>
<li>1 slice crispy bacon, crumbled</li>
<li>fresh cracked <a href="http://www.amazon.com/McCormick-Pepper-Black-Cracked-16-Ounce/dp/B001EQ59M8?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">black pepper</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B001EQ59M8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
</ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_bCbh6bAspAI/TEjE7sxluZI/AAAAAAAAAZo/dGDjCXLJKxE/s1600/P7220016.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bCbh6bAspAI/TEjE7sxluZI/AAAAAAAAAZo/dGDjCXLJKxE/s400/P7220016.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the meat from one cooked chicken thigh.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjE-_JueRI/AAAAAAAAAZw/n0YJECOj6Lg/s1600/P7220018.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjE-_JueRI/AAAAAAAAAZw/n0YJECOj6Lg/s400/P7220018.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add about a half a tomato, diced, and half an avocado, sliced and fanned out. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_bCbh6bAspAI/TEjFCEYamPI/AAAAAAAAAZ4/1XLN6b9oht4/s1600/P7220019.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bCbh6bAspAI/TEjFCEYamPI/AAAAAAAAAZ4/1XLN6b9oht4/s400/P7220019.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next add slices of a green onion and a handful of torn spinach.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjFHxhW1rI/AAAAAAAAAaA/hbVkFZG67_Q/s1600/P7220029.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bCbh6bAspAI/TEjFHxhW1rI/AAAAAAAAAaA/hbVkFZG67_Q/s400/P7220029.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feta and crispy bacon make up the next layer.</td></tr>
</tbody></table><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_bCbh6bAspAI/TEjFK6y_ZoI/AAAAAAAAAaI/2cN2TKWuqsc/s1600/P7220028.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/_bCbh6bAspAI/TEjFK6y_ZoI/AAAAAAAAAaI/2cN2TKWuqsc/s320/P7220028.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and spicy vinaigrette.</td></tr>
</tbody></table>I made the dressing in a recycled pimiento jar. It's the small jar, the two ounce size I think.<br />
<br />
Pour fruit vinegar into small jar with tight fitting lid. I used homemade Cranapple <a href="http://www.amazon.com/Bragg-Apple-Vinegar-gallon-liquid/dp/B000OP1W0S?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cider Vinegar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B000OP1W0S" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. (The red layer in the middle.)<br />
Add an equal amount of <a href="http://www.amazon.com/Genco-Extra-Virgin-Olive-Oil/dp/B000MMO8W2?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">olive oil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B000MMO8W2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. (Top layer.)<br />
Next add about a teaspoon (or so) of <a href="http://www.amazon.com/Frenchs-Honey-Mustard-12-Ounce-Bottles/dp/B000KOUJ1G?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">honey mustard</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B000KOUJ1G" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, and about a tablespoon of <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Trade-Honey/dp/B001FOPQL8?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">honey</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B001FOPQL8" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. (The botttom layer.)<br />
1/2 teaspoon your favorite herb/s, finely ground.<br />
<br />
Tightly cap the jar and shake well. I used about 1/2 of it on this salad. The other half will go on another salad in a couple of days.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com1tag:blogger.com,1999:blog-5627277160320386460.post-72709340723096200962010-07-07T20:13:00.003-05:002010-07-07T20:21:05.477-05:00Favorite Ingredient: Feta Cheese<span id="profile_status">I first tasted feta cheese at <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=greek+house+norman,+ok&fb=1&gl=us&hq=greek+house&hnear=Norman,+OK&cid=4143788152511083845">Greek House</a>, here in Norman, Oklahoma well over 25 years ago. It was also the first time I had gyros, which by the way, are authentic Greek and the absolute best. Not heart healthy by any means. The gyros meat cooks on vertical spits and the resulting grease is used for the fries. Oh. My. Gosh. Soooo good. But back to the feta. The gyros plate—a pile of meat, fries, and Greek salad—is garnished with a Greek olive and a cube of feta. It was love at first bite. </span><br />
<span id="profile_status"> </span><br />
<a href="http://2.bp.blogspot.com/_bCbh6bAspAI/TDUNmF_GiJI/AAAAAAAAAZY/Vy1BqAOaHDc/s1600/P3040010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_bCbh6bAspAI/TDUNmF_GiJI/AAAAAAAAAZY/Vy1BqAOaHDc/s320/P3040010.jpg" /></a><span id="profile_status">For years, eating at Greek House was the only time I ate feta. Here in the big middle of the U S of A, good ole American processed was the go-to cheese for most families, although sometimes it wasn't really cheese. I'd long outgrown those orange slices when I came across these scrumptious white cubes of feta. At some point I came across it in the grocery store and put it in my cart. It's been a staple in my kitchen ever since and I'm always finding, and looking for, new ways to eat it. </span><br />
<br />
<span id="profile_status">I usually buy <a href="http://www.athenos.com/products.aspx?category=0">Athenos Feta Traditional</a> by the block because it lasts longer than the crumbled feta. I also like the Athenos packaging because it's reclosable. When I want some, I'll slice an appropriately sized slice and break it into chunks to top almost any salad or soup. </span><br />
<span id="profile_status"> </span><br />
<span id="profile_status">Here it is on my Spinach Steak Salad with lots of fresh cracked pepper. I think I made a red wine vinegar vinaigrette to go with this. </span><span id="profile_status">It's a great garnish for soups as well, especially tomato and mushroom soups.</span><br />
<span id="profile_status"> </span><br />
<span id="profile_status">I switched from cheddar to feta as my go-to cheese garnish five or six years ago because I like the different spark of flavor it provides. Today I found out on </span><span id="profile_status"></span><span id="profile_status"> the <a href="http://www.facebook.com/Athenos">Athenos facebook page</a> </span><span id="profile_status"> that it does more than that. </span><span id="profile_status">Here's what they had to say about switching to feta. </span><br />
<blockquote><i><span id="profile_status">Changing your salad topping from cheddar to Feta gives you <br />
1) 6 grams of protein <br />
2) 1/3 less fat and <br />
3) 30% fewer calories! </span></i></blockquote>They didn't provide a quantity, for the cheeses, but 1/3 less fat and 30% fewer calories for equal portions sounds good to me.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com1tag:blogger.com,1999:blog-5627277160320386460.post-47916716502630880592010-03-26T23:46:00.000-05:002010-03-26T23:46:51.979-05:00Key Lime Birthday PieMy birthday was Sunday, March 21, but a snowstorm blew all day Saturday so we decided to postpone the family gathering until the weather was more cooperative. I was delighted to spend the day by myself and made two of my favorite things: <a href="http://larrupin.blogspot.com/2008/06/spicy-red-snapper-with-mango-salsa.html">Spicy Talapia with Rice and Mango Salsa</a>; and Key Lime Pie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bCbh6bAspAI/S610wyt01tI/AAAAAAAAAZI/_Wg2_2TfLo4/s1600/Talapia+and+Mango+Salsa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_bCbh6bAspAI/S610wyt01tI/AAAAAAAAAZI/_Wg2_2TfLo4/s200/Talapia+and+Mango+Salsa.JPG" width="200" /></a></div>I didn't have as much red pepper as I would have liked for the mango salsa, and I was light on the lime juice because I used all my limes in the pie. But an extra splash of white vinegar gave it the tartness I crave and it was still delish. The leftover mango salsa is in the fridge mixed with the right amount of rice. I plan to have it with chicken breast this weekend. <br />
<br />
Mom promised me a German Chocolate Cake for my birthday, complete with coconut icing. But having just purchased a bag of <a href="http://www.foodreference.com/html/artkeylimes.html">key limes</a> I decided I'd go with a Key Lime Pie on my birthday. <br />
<br />
My dad was from Florida, so all my childhood vacations were road trips to the Sunshine State. My grandmother lived in Key West and she always had fresh oatmeal chocolate chip cookies in a glass cookie jar on the kitchen counter when we pulled into the yard. And there was at least one key lime pie in the freezer.<br />
<br />
Some notes about Key Lime Pie:<br />
Real key lime pie isn't green. It doesn't look like pudding. And it isn't baked.<br />
<br />
That's the way my grandmother made it and I make it the same way. I know there is a <a href="http://cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm#How%20Eggs%20Become%20Contaminated"> risk of salmonella</a> from eating raw eggs, but it's a risk I'm willing to take a few times a year when I make one of these. I've also inlcuded my Aunt Dorthy Ann's recipe without eggs. It's also pretty darn good. <br />
<br />
<a href="http://4.bp.blogspot.com/_bCbh6bAspAI/S62D2K3MyzI/AAAAAAAAAZQ/kpfGP2mc50Y/s1600/KeyLimePie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_bCbh6bAspAI/S62D2K3MyzI/AAAAAAAAAZQ/kpfGP2mc50Y/s320/KeyLimePie.JPG" /></a><b>Key Lime Pie</b><br />
<i>Grandmother Hamilton's Version</i><b><br />
</b><br />
<br />
Mix together: <br />
1 can (14 oz) sweetened condensed milk<br />
4 egg yolks<br />
1/2 C key lime juice<br />
<br />
Beat egg whites until stiff. Fold into other mixture. Pour into prepared graham cracker crust. Freeze.<br />
<br />
Serve with whipped cream on top.<br />
<br />
<i>Aunt DA's Version</i><br />
<br />
Mix together:<br />
1 can (14 oz) sweetened condensed milk<br />
1/3–1/2 C key lime juice<br />
<br />
Fold in:<br />
1/2 of an 8 oz Lite Cool Whip<br />
<br />
Pour into prepared crust and top with the other half of the Cool Whip on top. Freeze.<br />
<i>(You may want to freeze a bit first and then spread Cool Whip on top.)</i><br />
<br />
For some reason, I had a store-bought graham cracker crust in the cabinet and I used it for this pie, but it was not as good as it would have been if I'd made my own. Make the crust ahead of time so it's good to go when you're ready to make the pie.<br />
<br />
<b>Graham Cracker Pie Crust for Key Lime Pie </b><br />
<br />
1 2/3 C graham cracker crumbs<br />
1/4 C granulated sugar<br />
1/4 C plus 2 T butter, melted<br />
<br />
Preheat oven to 350°. Combine all ingredients and blend well. Firmly press the cracker mixture over the bottom and sides of a 9-inch pie pan. To smooth it out, place a smaller pie plate on top and press firmly against the sides and bottom. Bake at 350° 6–9 minutes. Cool.<br />
<br />
<i>Larrapin</i>!Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com2tag:blogger.com,1999:blog-5627277160320386460.post-57183726617087948302010-03-21T00:16:00.000-05:002010-03-21T00:16:34.903-05:00Mushroom Potato SoupIt's another snowy day in Oklahoma. And yes, it's the first day of spring. So it's a good day for soup.<br />
<br />
I bought <a href="http://www.wisegeek.com/what-are-leeks.htm">leeks</a> last week for potato soup and I also had almost eight ounces of mushrooms in the fridge that I needed to use. But instead of making two soups, I put them together and came up with this one.<br />
<br />
First, I took the outer leaves off the leeks and after removing the root end I cut them into super thin slices. I put the slices in a colander ran water over them while separating the rings to be sure and get all the dirt from between the layers. Leeks are <a href="http://homecooking.about.com/od/foodhistory/a/leekhistory.htm">part of the family of onions</a> and, while similar to onions, they have a milder flavor. I like the flavor they give my soups and stews, and I was also happy to see them on this website as one of the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26">World's Healthiest Foods</a>. <br />
<br />
<a href="http://2.bp.blogspot.com/_bCbh6bAspAI/S6WYgRwVd9I/AAAAAAAAAZA/eRiwy4TYl3g/s1600-h/MushroomPotatoSoup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_bCbh6bAspAI/S6WYgRwVd9I/AAAAAAAAAZA/eRiwy4TYl3g/s320/MushroomPotatoSoup.JPG" /></a>When I was satisfied the leeks were clean, I put them in a three quart sauce pan over low heat. I added a splash of olive oil and stirred it into the leeks. While the leeks started to saute, I washed and sliced the mushrooms, saved a few of the best for garnish and added the rest of the mushrooms to the pan.<br />
<br />
When the leeks were soft and the mushrooms had given up their liquid I added some white wine, just to cover the veggies, and let it continue to cook while I peeled the potatoes. I cut the potatoes into medium chunks and put them in the pan with the leeks and mushrooms. I added water* to just barely cover the potatoes and turned up the heat.<br />
<br />
<span style="font-size: x-small;">*NOTE:<i> I usually use chicken broth instead of water, or at least water with chicken bullion, but my son is dating a vegetarian, and has agreed to try it for a month. He was coming over later in the day, so I made this vegetarian for him. I didn't mention the mushrooms though. He insists he doesn't like them. Shhhh...</i></span><br />
<br />
It wasn't long before the potatoes were fork tender. I turned the heat down and used a potato masher to break it all into smaller pieces. Next I got out my immersion blender and used it to turn the potatoes and mushrooms into a thick puree. I seasoned the soup with salt and pepper and my own garlic rich Janz herb blend. It very thick so now I added milk. I poured in a little at a time and stirred it in until it was the soupy consistency I was looking for.<br />
<br />
When I was ready to eat, I filled a bowl and garnished it with a small dollop of sour cream, several super thin slices of carrots (I used a potato peeler to get them paper thin), fresh mushroom slices and a sprinkle of green onions. I am a pepper fiend so I had to add fresh cracked pepper to the top.<br />
<br />
When my son arrived, I garnished his soup with carrot slices and grated Jarlsberg cheese. Other possible garnishes include avocado slices, grated Parmesan, seasoned croutons, and crumbled bacon. <br />
<br />
Here's the ingredient list with estimated quantities.<br />
<br />
<b>The Soup: </b><br />
<ul><li>4 leeks, sliced very thin, separated, washed well</li>
<li>6–8 ounces button mushrooms, sliced</li>
<li>Olive oil, a tablespoon or so</li>
<li>About 1/2 C white wine</li>
<li>5–6 medium potatoes, peeled, large dice</li>
<li>Water (or chicken broth) to cover potatoes </li>
<li>Seasonings: salt, pepper, Janz Seasoning Blend </li>
<li>Milk</li>
</ul><b>Garnishes</b>:<br />
<ul><li>Sour Cream</li>
<li>Carrot slices, paper thin</li>
<li>Mushroom slices, very fresh mushrooms</li>
<li>Chives</li>
<li>Grated cheese, whatever sounds good to you</li>
<li>Avocado slices</li>
<li><a href="http://larrupin.blogspot.com/2008/05/homemade-croutons-and-more.html">Seasoned croutons</a></li>
<li>Crumbled bacon</li>
</ul><i>Mmmmm.... Larrupin! </i>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-421228533317550452010-03-15T21:23:00.002-05:002010-03-15T21:37:38.609-05:00A Brown Bag Salad<div class="separator" style="clear: both; text-align: right;"></div><div style="text-align: left;"><i><b>One Brown Bag Salad</b></i></div><div style="text-align: left;"></div><div style="text-align: left;">When I want something healthy for lunch and end up grabbing a salad from a fast food place I'm always disappointed. The lettuce is mostly spine and rusty on the edges, carrots are pale and dried, and there are usually only 4-5 ingredients. The tiny cubed croutons are prepackaged and practically melt in my mouth. The dressing is also prepackaged and no matter what flavor I get, too middle-of-the-road for my taste. And after all that it's also way more expensive than I could have made at home.</div><div style="text-align: left;"></div><div style="text-align: left;">I'm sure everyone would agree a salad is best when made with bright fresh crunchy vegetables with a variety of colors, flavors and textures. Here's the version I had for lunch today.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/_bCbh6bAspAI/S57Q8sGziPI/AAAAAAAAAY4/DGMf4I8lTBQ/s1600-h/salad3.15.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_bCbh6bAspAI/S57Q8sGziPI/AAAAAAAAAY4/DGMf4I8lTBQ/s320/salad3.15.JPG" width="320" /></a> 3 leaves of romaine lettuce</div><div style="text-align: left;">8-10 large leaves of spinach</div><div style="text-align: left;">1 inch of zucchini </div><div style="text-align: left;">1 carrot</div><div style="text-align: left;">3-4 red radishes</div><div style="text-align: left;">3-4 button mushrooms</div><div style="text-align: left;">3-4 green onions</div><div style="text-align: left;">1-2 T <a href="http://www.amazon.com/Ocean-Spray-Craisins-Sweetened-Cranberries/dp/B000M69QRU?ie=UTF8&tag=laragood-20&link_code=btl&camp=213689&creative=392969" target="_blank">Craisins</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laragood-20&l=btl&camp=213689&creative=392969&o=1&a=B000M69QRU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></div><div style="text-align: left;">1 T slivered almonds</div><div style="text-align: left;">3/8" slice feta cheese</div><div style="text-align: left;">6-8 large crunchy homemade <a href="http://www.blogger.com/">croutons</a> </div><div style="text-align: left;">Janz Cranberry Honey Mustard Dressing*</div><div style="text-align: left;"></div><div style="text-align: left;">I assembled this last night in a to-go salad bowl I saved from a store-bought salad. </div><div style="text-align: left;"></div><div style="text-align: left;">First a pile of torn romaine and spinach. I used a potato peeler to make paper-thin slices of zucchini, carrot and radishes. I sliced the mushrooms almost as thin. Next came green onions and almonds. Then I put the lid on it and put it in the fridge. </div><div style="text-align: left;">This morning I added a thick slice of feta cheese and the craisins. I packed it with a separate bag of croutons and my own salad dressing. When I was ready to eat, I crumbled the feta, added croutons and poured on the dressing. </div><div style="text-align: left;"></div><div style="text-align: left;">I tossed it with the fork as I ate. The paper-thin slices of veggies are great for stabbing a and getting lots of variety in every bite. The craisins can soak up moisture and turn back into cranberries if I add them too soon which I why I add them at the last minute. </div><div style="text-align: left;"></div><div style="text-align: left;">*The dressing was made in an almost empty bottle of Cranberry Honey Mustard. I added some red wine vinegar, extra virgin olive oil, a little garlic, and <i>voila</i>!</div><div style="text-align: left;"></div><div style="text-align: left;"><i>Larrupin</i>! </div><div style="text-align: left;"><br />
</div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-55329756967564312102010-03-05T19:36:00.005-06:002010-03-29T20:51:50.283-05:00Janz Hungarian Mushroom Soup<div style="text-align: left;"><br />
Mushroom soup is one of my favorites, especially since it's so easy to make from scratch.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="http://1.bp.blogspot.com/_bCbh6bAspAI/S5GqEYjkOjI/AAAAAAAAAYA/4NT0XiQ5Y3s/s1600-h/JanzMushroomSoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_bCbh6bAspAI/S5GqEYjkOjI/AAAAAAAAAYA/4NT0XiQ5Y3s/s200/JanzMushroomSoup.jpg" width="200" /></a>Saute a few mushrooms in butter or olive oil and add a splash of white wine or a squeeze of lemon juice for a little tartness. Add chicken broth, or water and chicken bouillon and let it simmer. Thicken with cornstarch if you want, add milk, cream, sour cream or even cream cheese to make it more creamy than brothy if that's what you like. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Garnish with fresh grated Parmesan or a slice of provolone, maybe some avocado slices, a dollop of sour cream and a generous sprinkling of fresh ground pepper blend... mmmm. A splatter of sliced almonds would add a tasty crunch. </div><div style="text-align: left;"><br />
</div>A few days ago I had some mushrooms I wanted to use, but I wanted something different. So I did some searching and came across a Hungarian take on mushroom soup which of course I had to tweak.<br />
<div style="text-align: left;"><br />
<br />
<a href="http://2.bp.blogspot.com/_bCbh6bAspAI/S5GmFC0-8RI/AAAAAAAAAX4/gdWzx4TSjgM/s1600-h/HungarianMushroomSoup2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_bCbh6bAspAI/S5GmFC0-8RI/AAAAAAAAAX4/gdWzx4TSjgM/s320/HungarianMushroomSoup2.jpg" width="320" /></a><b>Janz Hungarian Mushroom Soup</b><br />
<br />
1 T olive oil<br />
1/2 C thinly sliced yellow onion<br />
1T butter<br />
8 oz fresh mushrooms, sliced<br />
1/2 C white wine<br />
1/2 T dried dill weed<br />
1/2 T paprika<br />
1/2 T soy sauce<br />
1 C chicken broth<br />
1 C milk<br />
1 T cornstarch<br />
1 t salt<br />
Ground black pepper to taste<br />
Juice of 1/2 lemon<br />
1/4 C chopped Italian parsley<br />
1/4 C sour cream<br />
Seasoned croutons<br />
3-4 slices of crisp bacon <br />
Feta, crumbled<br />
Green onions, thinly sliced<br />
<br />
Saute onions in olive oil until tender, about 5 minutes<br />
Add sliced mushroom, butter, and wine. Saute 5 more minutes<br />
Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, and simmer 15 minutes.<br />
Combine milk and cornstarch in a pint jar with a tight lid and shake well to mix. Pour this into the soup and stir well to blend. Simmer 15 more minutes stirring occasionally.<br />
Finally, stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3-5 minutes. Do not boil.<br />
To serve, place several large seasoned croutons in the bottom of a shallow soup bowl. Ladle a serving of soup over the croutons. Garnish with crumbled feta, crispy bacon and green onions. <br />
<br />
<i>Larrupin!</i><br />
<span style="font-family: Arial; font-size: 10pt;"><o:p></o:p></span> <br />
<div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
<o:p></o:p></span></div>PS: This is a larrupin good brown bag lunch.<br />
<br />
Put a meal size portion in a plastic container, the croutons and bacon go in another container and use another small container for the feta and green onions. At lunchtime put the croutons and soup in a microwave-proof bowl (one that won't get hot when you take it out), and when it's hot, garnish with the bacon, feta and green onions. <br />
<br />
<br />
<span style="font-family: Arial; font-size: 10pt;"><o:p></o:p></span></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-33375085555004889152010-01-31T21:33:00.004-06:002010-03-19T22:11:37.691-05:00Snow Day Minestrone<div class="MsoNormal"><span style="font-family: "Times New Roman"; font-size: 10pt;">Thursday, with an ice storm underway and the snow moving in, my daily <a href="http://www.chow.com/">Chow</a> email came with a recipe for <a href="http://www.chow.com/recipes/11482">Minestrone</a>.<br />
Minestrone is a hearty Italian peasant soup, made with the vegetables of the season and it sounded perfect for Snow Day. <i>(When the grown-ups have Snow Day it is an official designation and should be capitalized, unlike snow days when the schools close but most of the grown ups still have to work.)</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://3.bp.blogspot.com/_bCbh6bAspAI/S48aEeMQt1I/AAAAAAAAAXo/40JqCmBZxOw/s1600-h/Cardinal+in+the+snow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_bCbh6bAspAI/S48aEeMQt1I/AAAAAAAAAXo/40JqCmBZxOw/s200/Cardinal+in+the+snow.jpg" width="200" /></a><span style="font-family: Times; font-size: 10pt;">I found there is no "original" recipe for minestrone, but the ingredients were determined by the season and region in which it was made. Minestrone can be a <span class="SpellE">brothy</span> soup with vegetables that still have some crunch to them; or it can be cooked for hours, breaking down all the vegetables into a thick medley of amazing flavors. This recipe leans toward the <span class="SpellE">brothy</span> version. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Times; font-size: 10pt;">I skipped the butter in the original recipe and went with just olive oil. I found other recipes that started with diced bacon and then adding the vegetables to to bacon and drippings. I'll try that next time. <o:p></o:p>This is how my Snow Day Minestrone played out.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><b><span style="font-family: Times; font-size: 10pt;">Prologue<br />
</span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Times; font-size: 10pt;">Early in the day I put 1 cup dried Great Northern Beans (they were the only dried beans I happened to have) in a large saucepan, covered them with water, and brought it to a boil over high heat. Then I got the newspaper and settled down. About 30 minutes later I remembered the beans and ran to the kitchen in time to hear the sizzle of the last of the water evaporating. Fortunately, I caught them before they started to burn, so I refilled the pot and put them back on the stove. <span class="GramE">This time with low heat.</span> I let them cook for another hour or so and when some were tender and others were still al dente I removed the pot from the heat. You can skip this step if you want to <span class="GramE">used</span> canned beans.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><b><span style="font-family: Times; font-size: 10pt;">Act One: <span class="SpellE">Saute</span></span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Times; font-size: 10pt;">For the soup, I put my pot on the stove and turned the heat to medium. I tossed in the onions, celery, and red pepper with a splatter of olive oil. Season with a bit of salt and pepper, tasting as you go. I let them soften <span class="GramE">and</span> then added the garlic<br />
and stirred it into the mixture for a minute or so. Next came the diced potato and carrot. I scraped the bottom of the pan to include all the good stuff that sticks to the bottom. When everything looked good I poured in the can of tomatoes and the juice and added the bay leaf. I let that cook together a couple of minutes.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><b><span style="font-family: Times; font-size: 10pt;">Act Two: Simmer</span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Times; font-size: 10pt;">I stirred in the liquid from the cooked beans. I added the green beans and liquid, half the zucchini, the peas and stirred occasionally until zucchini softened, about 10 minutes. Next came the broth, the pasta—I used small <span class="SpellE">shel</span><br />
macaroni— and half the parsley and I let it simmer about 5-8 minutes. Finally came the cooked beans, the leftover liquid, and the last of the zucchini. And just fun <span class="SpellE">fun</span>, at this point I threw in a handful of alphabet pasta. The whole pot continued to simmer until the pasta was ready and the last of the zucchini still had a little crunch to it.<o:p></o:p></span></div><br />
<b><span style="font-family: Times; font-size: 10pt;">Epilogue: Serve</span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span> <br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Times; font-size: 10pt;">Remove from heat and stir in the remaining parsley, taste and adjust seasoning. Serve with grated Parmesan, freshly ground pepper, and my personal favorite, Tabasco sauce. Garnish with crunchy garlic seasoned croutons.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bCbh6bAspAI/S2ZKh5DnhII/AAAAAAAAAXA/gg-yLY-_XVU/s1600-h/minestrone.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_bCbh6bAspAI/S2ZKh5DnhII/AAAAAAAAAXA/gg-yLY-_XVU/s320/minestrone.jpg" width="320" /></a></div><b><span style="font-family: Times; font-size: 10pt;">The Players</span></b><span style="font-family: Times; font-size: 10pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 cup dried Great Northern beans <o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span class="GramE" style="font-size: x-small;"><span style="font-family: Arial;">2 T olive oil </span></span><span style="font-family: Arial; font-size: x-small;"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1/2 medium yellow onion, finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1/2 red bell pepper, sliced and diced somewhat chunky<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">2 medium garlic cloves, peeled and minced<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 small russet potato, medium dice<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">2 medium celery stalks, thinly sliced<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 medium carrot, peeled, thinly sliced<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 medium bay leaf<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 (14.5-ounce) can petite diced tomatoes<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">15 oz can green beans<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1 medium zucchini, halved lengthwise, thinly sliced<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1/2 cup frozen peas<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">4 cups chicken broth<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">3<span class="GramE">/4 cup</span> small shell macaroni and 1/2 C alphabet pasta<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">1/2 C finely chopped Italian parsley (about 1/2 bunch)<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: x-small;">Grated Parmesan or pecorino cheese, for garnish<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Arial; font-size: 10pt;"><span style="font-size: x-small;">Garlic Seasoned <a href="http://larapingood.blogspot.com/2008/05/homemade-croutons-and-more.html">Homemade Croutons</a></span><o:p></o:p></span></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-74770524129406546702009-10-18T22:20:00.005-05:002010-01-31T21:44:36.591-06:00Sirloin PaniniI haunt the markdown sections of the grocery store and take advantage of good cuts of meat when they are marked down. Ribs, steaks, pork loin, brisket, all sorts of meats are frequently available after a heavily promoted sale. I pick up packages of sirloin steak when I come across them.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/StvbdQ3qThI/AAAAAAAAAWQ/ZQNRBP-ZO7I/s1600-h/steaksandwich1.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/StvbdQ3qThI/AAAAAAAAAWQ/ZQNRBP-ZO7I/s320/steaksandwich1.JPG" alt="" id="BLOGGER_PHOTO_ID_5394146274497416722" border="0" /></a><br />If I'm not going to use it within a day or two I'll cut the steak in very thin slices and pack separate handfuls in Press n Seal storage wrap and freeze it. Then when I'm in the mood for steak I'll take a portion out and defrost it in the microwave for a few minutes and then make my sandwich or salad.<br /><br />Here's how I made this one.<br /><br /><ul><li>Sirloin steak in a marinade of balsamic vinegar and herb blend </li><li>Sliced red peppers and purple onion</li><li>Provolone cheese</li><li>Artisan Bread from Target</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/Stvd6AwtEII/AAAAAAAAAWY/YB-5QFHL5qU/s1600-h/toast.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 153px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/Stvd6AwtEII/AAAAAAAAAWY/YB-5QFHL5qU/s200/toast.JPG" alt="" id="BLOGGER_PHOTO_ID_5394148967412732034" border="0" /></a><br /><br />First cut the bread in half and toast it in a puddle of olive oil on a hot iron griddle.<br /><br />Next saute the peppers and onions on the same griddle until softened. Move them to the side and put the steak on the griddle with the marinade. Place the toasted bread face down on the pile of meat and vegetables to steam and keep warm.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/Stvf5fl85vI/AAAAAAAAAWg/_V-OkdhPeC4/s1600-h/SteakSandwich2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 297px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/Stvf5fl85vI/AAAAAAAAAWg/_V-OkdhPeC4/s320/SteakSandwich2.JPG" alt="" id="BLOGGER_PHOTO_ID_5394151157532518130" border="0" /></a>After a few minutes, it won't take long, build the sandwich by covering each slice of bread with provolone cheese. Add a generous pile of meat and vegetables and place the sandwich back on the griddle. Use a bacon press or an iron skillet to press the sandwich to flatten. Turn after a few minutes to brown on both sides.<br />Cut the sandwich into quarters while still on the grill and serve with balsamic vinegar for dipping.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-33689813407022074222009-10-14T21:34:00.003-05:002010-01-31T21:44:24.076-06:00Updated Mad Men 60s Style Grilled CheeseGrilled cheese sandwiches were a staple of lunches and light dinners in the 60s. They are fast and easy. It's something kids will eat—most of the time. Bread and cheese were almost always in the pantry, so it was a great go-to item in a pinch.<br /><br />The recipe Mad Men's Betty Draper, or her "girl" Carla might have served Sally and Bobby was likely made with Rainbow bread, Miracle Whip, American cheese and Oleo. Not bad, but not enough flavor for me these days.<br />So tonight I was in the mood for a grilled cheese, with a twist. Oh, my gosh! I had no idea this sandwich would be soooo tasty!<br /><br />Here's how I made it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/StfmpeIOaJI/AAAAAAAAAV8/KeUAMhvCvpA/s1600-h/grilledchz.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/StfmpeIOaJI/AAAAAAAAAV8/KeUAMhvCvpA/s320/grilledchz.JPG" alt="" id="BLOGGER_PHOTO_ID_5393032678936045714" border="0" /></a><br /><a href="http://www.naturespridebread.com/#/products/hearty_breads/whole_wheat">100% Whole Wheat Bread</a><br /><a href="http://dietzandwatson.com/go/our-kitchens/deli-complements-kitchen/">Cranberry Honey Mustard</a><br />Provolone Cheese<br />Olive Oil<br /><br />I bought the Cranberry Honey Mustard a few months ago for making homemade salad dressings. This was the first time I put it on a sandwich and it added the perfect zing to this simple grilled cheese sandwich. I will be using this a lot in the future.<br /><br />First I put my old trusty iron griddle on the burner and turned the heat to medium. This old iron griddle—I think I got it at an estate sale—is about a foot square with shallow sides, ideal for turning sandwiches.<br /><br />I started with a very generous layer of Cranberry Honey Mustard on two slices of bread. Then a double layer of sliced provolone. I slapped the sandwich together and sprayed the top piece of bread with olive oil and splashed the griddle with olive oil. I put the oiled side of the sandwich on the griddle and sprayed the top of the sandwich with more olive oil.<br /><br />A few minutes later I cut it into eight little triangles and had eight little bites of creamy cheesy goodness with the sweet tart surprise of cranberry mustard.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-74655808936127782892009-10-10T12:45:00.007-05:002010-01-31T21:47:50.211-06:00Mad Men Tuna Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/StKTHR0odBI/AAAAAAAAAV0/W1I9l0syNwI/s1600-h/TunaCasseroleJPG.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 252px;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/StKTHR0odBI/AAAAAAAAAV0/W1I9l0syNwI/s400/TunaCasseroleJPG.JPG" alt="" id="BLOGGER_PHOTO_ID_5391533457168430098" border="0" /></a> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><br /><!--StartFragment--> <p class="MsoNormal"><span style="font-family:Helvetica;">I am hooked on <a href="http://www.amctv.com/originals/madmen/">Mad Men</a>. This Emmy Award winning AMC original series seems to capture the feel of the early 60s. Before Viet Nam, before the hippies, it was known as the Days of Camelot. I love the styling of the sets, the fashions, the two-martini lunches, not to mention the characters and the stories. The dialog is filled with anecdotal comments that evoke the attitudes of the early 60s. I was just a kid, but it reminds me of Doris Day movies and the fashions of my original Barbie doll.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Helvetica;">Much has been made of the <a href="http://www.amctv.com/originals/madmen/cocktail-guide/">cocktails of the 60s</a>, a Manhattan, Gimlet, Old-Fashioned… but not much has been said about the food. A few weeks ago Don Draper came home from work and his wife Betty offered him a late supper. “Hot or cold?” she asked. The options were chicken salad or tuna casserole. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Helvetica;">I looked up tuna casseroles in <i style="">The Joy of Cooking</i>, and <i style="">The Modern Family Cookbook</i>, as well as a <i style="">Good Housekeeping</i> cookbook, all with late 50s copyrights. These are cookbooks Betty might have in her kitchen. <o:p></o:p></span></p> <span style="font-family:Helvetica;">It was interesting that all the recipes called for 7 ounce cans of tuna while the cans in my cabinet are only 5 ounces. One simple recipe with only 3 ingredients called for tuna, noodles and white sauce. Simple except the white sauce was homemade, which requires standing over the stove and stirring until the butter, flour and milk are combined to the right consistency. Toppings included corn flakes, potato chips and buttered breadcrumbs. One called for buttered cornflakes. How do you butter a cornflake? Seasonings included Worcestershire, sherry, or curry powder to name a few.<o:p></o:p></span><p></p> <span style="font-family:Helvetica;">Some recipes layered the ingredients into the casserole dish, others mixed them first. I used a combination of methods, layering and combining, when I came made my casserole this morning.</span><p></p><span style="font-family:Helvetica;">Here are the ingredients you'll need.<br /></span><p></p><!--StartFragment--> <p></p><ul><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">Noodles<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">2 cans Tuna<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">2 cans Celery Soup<o:p></o:p></span></li><li><!--[if !supportLists]--><span style="font-family:Helvetica;">Onion<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">Celery<o:p></o:p></span></li><li><!--[if !supportLists]--><span style="font-family:Helvetica;">Red Pepper</span></li><li><span style="font-family:Helvetica;">Olive Oil<o:p></o:p></span></li><li><!--[if !supportLists]--><span style="font-family:Helvetica;">Frozen Peas<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">Milk<o:p></o:p></span></li><li><!--[if !supportLists]--><span style="font-family:Helvetica;">Asiago Romano Cheese<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;"><a href="http://larapingood.blogspot.com/2008/05/homemade-croutons-and-more.html">Seasoned Bread Crumbs</a><o:p></o:p></span></li><li><!--[if !supportLists]--><span style="font-family:Helvetica;">Almond Slivers<o:p></o:p></span></li><li><!--[if !supportLists]--><!--[endif]--><span style="font-family:Helvetica;">Green Onions</span></li><li><span style="font-family:Helvetica;">Green Olives</span></li><li><span style="font-family:Helvetica;">Tabasco Sauce (optional)<br /></span></li></ul><ol><li><span style="font-family:Helvetica;">Boil water for noodles and preheat oven to 375°.</span></li><li><span style="font-family:Helvetica;">Dice equal amounts onion, red pepper and celery—about 1/2 C each—and sauté in a splash of olive oil, preferably in an iron skillet.<o:p></o:p></span> </li><li><!--[endif]--><span style="font-family:Helvetica;">Drain noodles/pasta and rinse in cool water. Drain again.<br /></span></li><li><span style="font-family:Helvetica;"><o:p></o:p></span> <span style="font-family:Helvetica;">Pour a splash of olive oil into the casserole and brush to cover bottom and sides.<o:p></o:p></span></li><li> <span style="font-family:Helvetica;">Put the noodles/pasta in a layer on the bottom of the dish. <o:p></o:p></span> </li><li><span style="font-family:Helvetica;">Spoon the sautéed veggies on top of the noodles.</span></li><li> <span style="font-family:Helvetica;">Sprinkle a layer of frozen peas over the top of the veggies.<o:p></o:p></span> </li><li><span style="font-family:Helvetica;">Open the soup and tuna and dump them into pasta pan to combine. Don’t drain the tuna and add a splash of milk if the mixture is too thick. <o:p></o:p></span> </li><li><span style="font-family:Helvetica;">Pour the combined soup/tuna mixture on top of everything in the casserole. Spread to cover all the edges. <o:p></o:p></span></li><li> <span style="font-family:Helvetica;">Sprinkle a topping of almond slivers/crumbs over the top of the casserole.<o:p></o:p></span> </li><li><span style="font-family:Helvetica;">Top it all with a layer of dried seasoned breadcrumbs.<o:p></o:p></span><br /></li><li><span style="font-family:Helvetica;">Bake about 30 minutes until heated through.<o:p></o:p></span></li><li><span style="font-family:Helvetica;">Remove from oven and garnish with grated Asiago Romano cheese, diced green onion, and sliced green olives.</span><span style="font-family:Helvetica;"><span style="font-weight: bold;"></span></span></li><li><span style="font-family:Helvetica;">Wait at least 15 minutes before serving,<o:p></o:p></span></li><li><span style="font-family:Helvetica;">Top each serving with more cheese, a sprinkle of almonds and fresh grated black pepper.<br /></span></li></ol><ul> </ul><span style="font-family:Helvetica;"><p class="MsoNormal"><span style="font-family:Helvetica;">This casserole can be made a day ahead and refrigerated. Warm to room temperature and add the almonds and breadcrumbs before placing in the preheated oven.</span></p></span><span style="font-family:Helvetica;">Make individual portions by assembling in mini loaf pans. To freeze, press plastic wrap to the surface of each casserole and seal each tightly with aluminum foil.<br /></span><span style="font-family:Helvetica;"><p class="MsoNormal"><span style="font-family:Helvetica;">If desired, splash each portion with <a href="http://www.tabasco.com/main.cfm">Tabasco Sauce</a> before serving.</span></p></span><span style="font-family:Helvetica;">Divide leftovers into serving size containers for brown bagging. Heat in the microwave, but don't over cook or the noodles may end up tough and dry. Top with fresh garnishes and it will look and taste fresh from the oven. <o:p></o:p></span>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-88820481404723483912009-08-18T21:31:00.010-05:002010-01-31T21:45:19.761-06:00Janz Catalina Mayo Turkey SandwichThis blog has been dormant for a while, but it's time to restart.<br />I've been eating fast food for lunch way too often the past few months so my plan is to refocus on homemade food and save money while avoiding unnecessary calories.<br /><br />Even though turkey is a fairly plain lunch meat, I dress up this sandwich with veggies and flavors that give it a lot of texture and zest. <br /><br />Here it is.<br /><ul><li>2 slices 100% whole wheat bread, in a zipper bag</li><li>Romaine lettuce, just enough for one sandwich, in a fold-top sandwich bag</li><li>Small plastic container layered with the following:</li><ul><li>Deli sliced turkey</li><li>Bread & butter pickles</li><li>Very thin slivers of onions</li><li>A few rounds of banana peppers</li><li>Half a dozen grape tomatoes (it's all I had)</li></ul><li>Small jar of Janz Catalina Mayo</li></ul>I usually make turkey sandwiches with mayo on the bread and a drizzle of Catalina Dressing on top of the tomatoes, but when I assembled this last night I decided to combine the Catalina and mayo to make the prep easier when I got to work. I put about a tablespoon of mayo in a small jar (I think it was a 4 ounce deli mustard jar) and stirred in Catalina dressing until it tasted just right. It’s about equal parts of each.<br /><br />Viola! Janz Catalina Mayo. I don’t know why I never thought of this before. Added bonus: I don't have to put a diaper on my sandwich to keep the Catalina from dripping down my shirt, in my lap... or (Nooooo!) on my keyboard! :-)<br /><br />I put everything—except the bread—in the fridge when I got to work. When I got a chance to eat (I think it was about 2:30) I smeared the bread with Janz Catalina Mayo, topped it with turkey, pickles, banana peppers, onions and lettuce. Usually tomato slices go on top of the pickles and peppers, but grape tomatoes don't make very big slices, so I popped them in my mouth while I put the sandwich together.<br /><br />Presto! Crunchy sweet, hot, and tangy all add up to a great tasting sandwich.<br /><br /><span style="font-style: italic;">Now that I think about it...</span><br /> <ul style="font-style: italic;"><li>Jalapeno slices<br /></li><li>A splash of Tabasco in Janz Catalina Mayo</li></ul> <span style="font-style: italic;"></span>What do you think? Anything else sound good on this?<br /><span style="font-style: italic;"></span>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-89854008113540904442009-05-30T09:49:00.022-05:002009-05-30T20:27:02.972-05:00How to Make French Toast with Strawberries and Whipped Cream<span style="font-size:100%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SiHZ2UKNmGI/AAAAAAAAAUE/d1rndKieZWQ/s1600-h/WhippedCream5.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SiHZ2UKNmGI/AAAAAAAAAUE/d1rndKieZWQ/s200/WhippedCream5.jpg" alt="" id="BLOGGER_PHOTO_ID_5341790160185825378" border="0" /></a><br /><span style="font-family: arial;">French toast is one of the easiest breakfasts you can make. It can be as simple as dipping sandwich bread, even whole wheat, in a beaten egg and browning it on a hot griddle. It's sort of "like" pancakes, but faster to get on the table. It can also be a decadent and elaborate brunch covered with whipped cream and fresh fruit.</span><br /><br /><br /><span style="font-family: arial;">Ingredients:</span><br /></span><ul style="font-family: arial;" class="BulletList"><li> <span style="font-size:100%;">French Bread</span> </li><li> <span style="font-size:100%;">Eggs</span> </li><li> <span style="font-size:100%;">Milk or half and half</span> </li><li> <span style="font-size:100%;">Vanilla</span> </li><li> <span style="font-size:100%;">Cinnamon</span> </li><li> <span style="font-size:100%;">Strawberries</span> </li><li> <span style="font-size:100%;">Whipped Cream</span> </li><li> <span style="font-size:100%;">Maple Syrup</span> </li><li> <span style="font-size:100%;">Powdered Sugar</span> </li></ul> <span style="font-size:100%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SiF_P75JHbI/AAAAAAAAATU/BXdBPbJtYJo/s1600-h/slicedBread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 192px; height: 181px;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SiF_P75JHbI/AAAAAAAAATU/BXdBPbJtYJo/s200/slicedBread.jpg" alt="" id="BLOGGER_PHOTO_ID_5341690544790248882" border="0" /></a><span style="font-family: arial;">Slice a loaf of French bread on the diagonal into as many slices as you plan to prepare.</span><br /><span style="font-family: arial;">Put a griddle or skillet on medium high heat.</span><br /><br /><br /><br /><br /><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SiGA9KCHq5I/AAAAAAAAATc/pGpOg5FuXWU/s1600-h/eggs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 164px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SiGA9KCHq5I/AAAAAAAAATc/pGpOg5FuXWU/s200/eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5341692421191740306" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: arial;">Prepare the egg batter by using one egg for each person that's eating, unless you're cooking for kids, then adjust it according to their appetites. Add a little milk or half and half to the egg.</span><br /><span style="font-family: arial;">Flavor it with a splash of vanilla and a sprinkle of cinnamon.</span><br /><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SiGCMDdNl4I/AAAAAAAAATs/eJ9RmyOiX2c/s1600-h/eggBatter.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 188px; height: 200px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SiGCMDdNl4I/AAAAAAAAATs/eJ9RmyOiX2c/s200/eggBatter.jpg" alt="" id="BLOGGER_PHOTO_ID_5341693776635991938" border="0" /></a><br /><br /><br /><span style="font-family: arial;">Beat it with whisk or a fork until it's well blended. Dip a slice of bread in the egg mix and use a fork to turn it and soak the other side.<br /><br /><br /></span><br /><br /><br /><br /><span style="font-family: arial;">Put a pat of butter on the griddle and smear it around. Then put the soaked bread on the hot griddle. Be sure and put it on the "hot spot" so it will cook evenly. It won't take long before it's ready to turn. It's done when it's the right shade of golden brown. Drizzle with maple syrup.</span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SiGDLCUOkxI/AAAAAAAAAT0/aWFbEgz9zK4/s1600-h/mapleSyrup.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 195px; height: 153px;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SiGDLCUOkxI/AAAAAAAAAT0/aWFbEgz9zK4/s200/mapleSyrup.jpg" alt="" id="BLOGGER_PHOTO_ID_5341694858661630738" border="0" /></a></span><div style="text-align: left; font-family: arial;"><span style="font-size:100%;"><br /><br /><br /><br />Sprinkle with powdered sugar, cinnamon, and add a dollop of whipped cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SiGgybkAfPI/AAAAAAAAAT8/QR8hk_a7YTQ/s1600-h/WhippedCream4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 189px; height: 170px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SiGgybkAfPI/AAAAAAAAAT8/QR8hk_a7YTQ/s200/WhippedCream4.jpg" alt="" id="BLOGGER_PHOTO_ID_5341727421290806514" border="0" /></a><br /><br /><br /><br /><br /><br /><br />Top it off with fresh strawberries.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SiF-ngt-_II/AAAAAAAAATM/YMNHnFTEaTo/s1600-h/WhippedCream5.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SiF-ngt-_II/AAAAAAAAATM/YMNHnFTEaTo/s200/WhippedCream5.jpg" alt="" id="BLOGGER_PHOTO_ID_5341689850300923010" border="0" /></a><br /></span></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-27170378833411637312008-06-07T14:53:00.011-05:002010-01-31T21:46:21.351-06:00Balsamic Ham and Salami PaninoAccording to Wikipedia: <span style="font-style: italic;">A </span><b style="font-style: italic;">panino</b><span style="font-style: italic;"> is a sandwich made from a small loaf of bread, typically a ciabatta (an Italian white bread). The bread is cut horizontally and filled with salami, ham, meat, cheese or other food and sometimes served hot. A grilled panino is buttered on the outside and grilled in a press.</span><br /><br />Even though I used French bread, I'm calling this a <span style="font-weight: bold; font-style: italic;">Balsamic Ham and Salami Panino</span>.<br /><br /><ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SErol467_QI/AAAAAAAAAJ4/8NIJBPkEU2Y/s1600-h/P6060055.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SErol467_QI/AAAAAAAAAJ4/8NIJBPkEU2Y/s200/P6060055.JPG" alt="" id="BLOGGER_PHOTO_ID_5209231656639790338" border="0" /></a>Turn the heat to medium high and put the bread face-down on the grill to warm while you slice red peppers and part of a purple onion.</li></ul><ul><li>When the grill is hot, saute the veggies in extra virgin olive oil. When the veggies are tender, move them to the side and throw on the salami and ham. </li><li>As the meat warms I sprinkle it all with Janz and toss it together with tongs to mix the flavors. Add a splatter of Balsamic Vinegar just before you put the sandwich together.</li></ul>To build the sandwich:<br /><ol><li>Start with slices of Provolone on both halves of the warm bread<br /></li><li>Put strips of pepper and onion on top of the cheese<br /></li><li>Add layers of salami and ham<br /></li><li>Splatter the grill with a little more olive oil if needed and put the sandwich together on hot grill</li><li>Press with a sandwich press* if you have one. If you don't have a press, use the bottom of another iron skillet.<br /></li><li>When bottom of sandwich is brown, turn and press the other side. You'll know it's done when the cheese starts to drip down and sizzle on the grill.<br /></li><li>Serve with additional Balsamic Vinegar for dipping.<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SEromsC4ldI/AAAAAAAAAKA/GFfc-Dk6uJE/s1600-h/P6060056.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SEromsC4ldI/AAAAAAAAAKA/GFfc-Dk6uJE/s200/P6060056.JPG" alt="" id="BLOGGER_PHOTO_ID_5209231670363330002" border="0" /></a><span style="font-style: italic;">Larapin!</span><br /><br />*My "sandwich press" is actually a bacon press. I bought it new a few years ago. I think it just cost $3-4 at the time.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-26900787055787179332008-06-07T12:48:00.012-05:002010-01-31T21:47:34.195-06:00Sort of a Reuben—but not really<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SErR6RsMY7I/AAAAAAAAAJo/UWkM7zurMEA/s1600-h/P6040048.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SErR6RsMY7I/AAAAAAAAAJo/UWkM7zurMEA/s320/P6040048.JPG" alt="" id="BLOGGER_PHOTO_ID_5209206718118781874" border="0" /></a><br />The only thing like a Reuben about this is the sauerkraut.<br />And it's grilled.<br />And it's good.<br /><br />Turn the burner to the high end of medium before you start and the grill, or skillet, will be hot and ready when you are.<br /><br />Here's what I had on hand:<br /><ul><li>Dark 100% whole wheat bread</li><li>Stone Ground Dijon Mustard</li><li>Provolone Cheese<br /></li><li>Deli Sliced Pastrami</li><li>Sauerkraut, squeeze out all the liquid before adding it to the top</li><li>Extra Virgin Olive Oil sprayed on the bread and on the grill</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SErK3uiV0DI/AAAAAAAAAJQ/kt-EfhuZqbA/s1600-h/P6040046.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SErK3uiV0DI/AAAAAAAAAJQ/kt-EfhuZqbA/s200/P6040046.JPG" alt="" id="BLOGGER_PHOTO_ID_5209198977741082674" border="0" /></a>The press is optional, but it will smoosh all the layers together and melt the cheese into the pastrami on the bottom and the sauerkraut on top.<br /><br /><span style="font-style: italic;">Larapin!</span><br /><br />PS. The next day I wanted another one of these but was out of pastrami and provolone. I substituted Mozzarella cheese and deli ham and it was just as good but in a different way.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-76810447506901951072008-06-04T08:25:00.022-05:002010-01-31T21:48:38.458-06:00Pastrami, Salami, Balsamic Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SEcnq1X87QI/AAAAAAAAAIY/LSrd8cEf9Xs/s1600-h/P6040017.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SEcnq1X87QI/AAAAAAAAAIY/LSrd8cEf9Xs/s200/P6040017.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175110912797954" border="0" /></a>This hearty filling sandwich was for my 18-year-old son so I loaded it with a huge pile of pastrami, salami, red pepper, red onion and seasoned it with Janz and a couple of vinegars—it was good to the last bite.<br /><br />I start by turning on the heat under my handy dandy iron griddle. I cut a <span style="font-weight: bold;">seasme seed hoagie</span> in half and laid it flat on the grill to toast.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SEcnpJ3kg-I/AAAAAAAAAIA/uih7sk_40jQ/s1600-h/P6040014.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SEcnpJ3kg-I/AAAAAAAAAIA/uih7sk_40jQ/s200/P6040014.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175082054386658" border="0" /></a><br />While the griddle and hoagie heat up, slice a chunk of <span style="font-weight: bold;">red pepper</span> into thin slivers and cut a few slices off a fat <span style="font-weight: bold;">red onion</span> and separate the rings onto the griddle with the red pepper. When the bread is slightly toasted remove it from the griddle and throw on the pepper and onion. Give it a splash of <span style="font-weight: bold;">extra virgin olive oil</span> and use tongs to toss it all together with a substantial dose of <span style="font-weight: bold;">Janz Seasoning Blend</span> and some <span style="font-weight: bold;">red wine vinegar</span>.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SEcnqBuKd9I/AAAAAAAAAII/EMJFwRvnG6s/s1600-h/P6040015.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SEcnqBuKd9I/AAAAAAAAAII/EMJFwRvnG6s/s200/P6040015.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175097047316434" border="0" /></a><br />When the veggies are tender add the <span style="font-weight: bold;">salami</span> and <span style="font-weight: bold;">pastrami</span> to the pile and add more seasoning and red wine vinegar. When the meat is warm and browing splatter with <span style="font-weight: bold;">Balsamic Vinegar</span> and toss the meat and veggies again. Put the hoagie on top of the pile of meat to warm.<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SEcnqoZkWDI/AAAAAAAAAIQ/7PBBm9foA4U/s1600-h/P6040016.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SEcnqoZkWDI/AAAAAAAAAIQ/7PBBm9foA4U/s200/P6040016.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175107429914674" border="0" /></a>To prepare the sandwich, take the bread off the griddle and put slices of provolone cheese on the bread while it's still warm. Use the tongs to place the onion and peppers on top of the cheese then pile on the meat and top with more onions and pepper. Grate <span style="font-weight: bold;">mozzarella cheese</span> on top of the pile.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SEcnrXIT9qI/AAAAAAAAAIg/tB617_BXgBo/s1600-h/P6040018.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 198px; height: 148px;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SEcnrXIT9qI/AAAAAAAAAIg/tB617_BXgBo/s200/P6040018.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175119974004386" border="0" /></a>Turns out, this sandwich was gigantic and there was no way to smash it into a biteable layer. So I put it back on the griddle.<br />I did my best to poke all the insides between the layers of bread and then pressed it with an iron bacon press. I first spritzed the press with oil to keep it from sticking. A iron skillet would also work for this.<br /><br /><br /><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SEcoZ4N2OqI/AAAAAAAAAI4/hlj4U8hMh8A/s1600-h/P6040021.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SEcoZ4N2OqI/AAAAAAAAAI4/hlj4U8hMh8A/s200/P6040021.JPG" alt="" id="BLOGGER_PHOTO_ID_5208175919129574050" border="0" /></a>There was a stray red pepper, but when it was done, but after I flipped the sandwich to brown it on both sides, you could get your mouth around it.<br /><br />Cut the sandwich into half and serve it with a small bowl of balsamic vinegar for dipping.<br /><br />Pretty tasty!<br /></div>Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-41961159523526296152008-06-02T19:21:00.015-05:002010-01-31T21:49:39.317-06:00Spicy Red Snapper with Mango Salsa<span style="font-weight: bold; font-style: italic;">Larapin.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SESPnrGBokI/AAAAAAAAAGo/8nWJntIR_Es/s1600-h/P4060144.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SESPnrGBokI/AAAAAAAAAGo/8nWJntIR_Es/s200/P4060144.JPG" alt="" id="BLOGGER_PHOTO_ID_5207444980892803650" border="0" /></a><br />That's the only way to describe this recipe. And it's <span style="font-style: italic;">very</span> easy!<br />With a substantial green salad it's easily a full meal.<br /><br />The original recipe called for Red Snapper, but I've made it with Orange Roughy, Flounder, and most recently with Talapia.<br /><br />It's as easy as 1-2-3.<br /><ol><li>Start Rice</li><li>Make Mango Salsa</li><li>Bake Fish</li></ol>Here are the details.<br /><br /><span style="font-weight: bold;">1. Start Rice</span><br /><br />I generally use brown rice, which takes a bit longer to prepare. I use a rice steamer and follow the directions. I start the rice first, and the meal is usually ready to serve when the rice the steamer shuts off about 45 minutes later.<br /><br /><span style="font-weight: bold;">2. Make Mango Salsa</span><br /><br />Combine in medium mixing bowl:<br /><ul><li>1 mango peeled, seeded and chopped</li><li>1 medium red pepper, seeded and finely chopped</li><li>1/4 C thinly sliced green onion</li><li><span style="font-style: italic;">Variation:</span> (in this version) 2 kiwi, peeled and diced<br /></li><li><span style="font-style: italic;">Optional:</span> 1 Scotch bonnet, or hot green chili pepper, seeded and diced <span style="font-style: italic;">very</span> fine. I usually use a Serrano Pepper or a couple of Jalapenos, but I've also thrown in a Habanero, just for kicks.<span style="font-style: italic;"></span><span style="font-style: italic;"></span></li></ul>Add:<br /><ul><li>2 T lime juice</li><li>1 T vinegar</li><li>1/2 t lime zest</li><li>1/4 t salt</li><li>1/4 t pepper</li></ul>Stir together.<br />Just prior to serving stir in 2-3 T chopped cilantro.<br /><br /><span style="font-weight: bold;">3. Bake Fish</span><br />1 lb. Red Snapper, fresh or frozen (defrosted, of course)<br />Rinse, pat dry with paper towels.<br />Brush with 1 T lime juice, mixed with 1 T water.<br />Rub with Spicy Fish Seasoning*:<br /><ul><li>1 t paprika</li><li>1/2 t salt</li><li>1/4 t ginger</li><li>1/4 t allspice</li><li>1/4 t pepper</li></ul>In shallow baking dish, bake uncovered in 450° oven until fish flakes easily when tested with a fork. Allow 4-6 minutes for each 1/2" of thickness.<br /><br />To serve brush with pan juices and serve with Mango Salsa<br />Garnish with lime slices and cilantro.<br /><br />To pull it all together, start with a pile of rice, add fish to the side and top it all with the mango salsa. Garnish with lime slices and cilantro.<br />Oh. My. Gosh.<br /><span style="font-weight: bold; font-style: italic;">Larapin.</span><br /><br />IF there are leftovers I put it all together in a plastic container. Usually the fish is gone, but there might be rice and mango salsa left over. I'll eat the leftovers as a light snack within a day or so.<br /><br />*After I realized how much I like this I made this Spicy Fish Rub in bulk and I keep it in a shaker bottle with my herbs and spices. It's always handy to sprinkle on fish to use in this recipe.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-82719878041751692902008-05-31T10:17:00.009-05:002010-01-31T21:50:16.546-06:00A Simple Turkey Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SEFtHjIQkWI/AAAAAAAAAGY/6QKoeOyUwdY/s1600-h/P5300019.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SEFtHjIQkWI/AAAAAAAAAGY/6QKoeOyUwdY/s200/P5300019.JPG" alt="" id="BLOGGER_PHOTO_ID_5206562620673397090" border="0" /></a>As you can see, I put lots of color in my sandwiches the same as with my salads. Here's what's in this one from the bottom:<br /><ul><li>100% whole wheat bread</li><li>Mayo</li><li>Deli sliced turkey</li><li>Tomato slices</li><li>Bread and butter pickles</li><li>Avocado</li><li>Spinach </li><li>Provolone Cheese</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SEFtHTIQkVI/AAAAAAAAAGQ/g01DuOjW7zE/s1600-h/P5300022.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SEFtHTIQkVI/AAAAAAAAAGQ/g01DuOjW7zE/s200/P5300022.JPG" alt="" id="BLOGGER_PHOTO_ID_5206562616378429778" border="0" /></a>I read somewhere that the key to not overeating at mealtime is to be sure to eat something that "satiates." Some taste that is "just what you wanted." For me in a Simple Sandwich it's usually pickles.<br /><br />If I make a plain sandwich with meat and cheese, then I'll want to eat a bag of chips to go with it. But if I add all the trimmings: specifically tomatoes and pickles, then I usually won't crave chips too.<br /><br />I start with a thin layer of meat so I can add a healthy pile of veggies. When I make a Simple Sandwich for my son, I'll double the amount of turkey, and add a layer of deli ham before I start the vegetables. I would use 2 slices of cheese, one on top and one on the bottom. Optional additions to this sandwich could be, in no particular order:<br /><ul><li>Crispy Bacon</li><li>Ham<br /></li><li>Spicy French or Catalina Salad Dressing</li><li>Romaine or other lettuce<br /></li><li>Pimiento stuffed olives</li><li>Thin slices of red onion</li><li>Toasted bread<br /></li></ul>Yum!Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-50772585639993724402008-05-28T22:14:00.022-05:002008-12-09T04:15:17.170-06:00Homemade Croutons and More<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SD4f2zIQkFI/AAAAAAAAAEQ/lHP0sJfHjaY/s1600-h/P5260016.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 156px; height: 95px;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SD4f2zIQkFI/AAAAAAAAAEQ/lHP0sJfHjaY/s200/P5260016.JPG" alt="" id="BLOGGER_PHOTO_ID_5205633245585117266" border="0" /></a>Croutons add a nice crunch to many salads, but I just can't bring myself to buy a box of croutons at the store. I mean, it's just toasted bread!<br />When I first investigated making my own, the recipes told me to cut my bread into cubes and fry it in a skillet of oil. Too much trouble, and too much oil! Over the past few years I've come up with my own technique that works for me—and for anyone else who's enjoyed one of my salads.<br /><br />I start with French bread, the soft American kind from a grocery store works. Cut what you need into slices about 3/4 inch thick. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SD4ibDIQkGI/AAAAAAAAAEY/jOWx3Pd-0bI/s1600-h/P5260017.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 156px; height: 117px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SD4ibDIQkGI/AAAAAAAAAEY/jOWx3Pd-0bI/s200/P5260017.JPG" alt="" id="BLOGGER_PHOTO_ID_5205636067378630754" border="0" /></a><br />Arrange on a foil lined baking sheet. I use my toaster oven.<br />Coat with extra virgin olive oil—I use a spritzer bottle—and sprinkle with your favorite herbs. The seasoning could be as simple as plain garlic powder. I use my own mix of Janz Seasoning Blend.<br />Oil and season both sides of the bread before putting them in the oven.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SD4jjDIQkHI/AAAAAAAAAEg/z0PfDs7FlUg/s1600-h/P5260018.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 155px; height: 131px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SD4jjDIQkHI/AAAAAAAAAEg/z0PfDs7FlUg/s200/P5260018.JPG" alt="" id="BLOGGER_PHOTO_ID_5205637304329212018" border="0" /></a>Cooking temperatures vary for toaster ovens because the food is so close to the heat source, but for my current toaster oven, I usually turn the heat to just above 300° for croutons. A lower heat will yield dryer toast, but it takes longer.<br /><br /><br /><br />When I can smell the croutons I'll check on them. When the top is hard to touch and starting to turn gold I'll turn them over so both sides will toast evenly. Leave them as long as it takes for the bread to<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SD4mVjIQkII/AAAAAAAAAEo/HZ17wi3GiGk/s1600-h/P5260019.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 156px; height: 116px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SD4mVjIQkII/AAAAAAAAAEo/HZ17wi3GiGk/s200/P5260019.JPG" alt="" id="BLOGGER_PHOTO_ID_5205640370935861378" border="0" /></a> dry all the way through. Break a piece in half to determine dryness. If it snaps apart, it's dry, but if it's still soft and tears instead of breaks, then it's not a crouton yet.<br /><br />If the bread browns faster than it dries through, turn the heat down and leave it in a <span style="font-style: italic;">very</span> low oven, as low as 200° if you have time. Eventually turn the oven off and leave the toast there to cool off slowly.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SD4nmzIQkJI/AAAAAAAAAEw/eQLf7OejjME/s1600-h/P5290013.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 158px; height: 117px;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SD4nmzIQkJI/AAAAAAAAAEw/eQLf7OejjME/s200/P5290013.JPG" alt="" id="BLOGGER_PHOTO_ID_5205641766800232594" border="0" /></a>When the toast is totally cool—probably the next day—store it in a plastic bag. If you bag it before it's cooled to room temperature, the heat will continue to dissipate and the inside of the bag will sweat which softens up the toast you just spent all that time drying out. So don't be impatient to bag this up.<br /><br /><br /><br />When I'm making a salad I'll take a couple of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SD4pIjIQkKI/AAAAAAAAAE4/Kwt1ACTv7xg/s1600-h/P5290014.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 157px; height: 130px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SD4pIjIQkKI/AAAAAAAAAE4/Kwt1ACTv7xg/s200/P5290014.JPG" alt="" id="BLOGGER_PHOTO_ID_5205643446132445346" border="0" /></a> pieces of this seasoned, dried French toast and break it into bite-size pieces over the top of my salad. If I break it into crouton-sized pieces when I bag it, I found the pieces get smaller and smaller and there are lots of crumbs. Which leads to another use for this seasoned bread. Bread crumbs.<br /><br />This technique creates some very tasty bread crumbs when you need them. Depending on what you're using them for, you can break them into small chunky pieces, pound them into crumbs, or put them in a food processor to make some really fine bread crumbs. Store any leftovers in the freezer for future use. I used these bread crumbs, along with my traditional cornbread in my turkey dressing last year, and it was a big hit! My mom even wanted the recipe—and she's the one who taught me how to make dressing!<br /><br />Once you turn the toast over, you can top it with a variety of ingredients for a snack or appetizer. It makes a really tasty cheese bread, just top with your favorite cheese and turn the oven to broil until the cheese melts.<br />This is also how I made the bruschetta I mentioned a few days ago. It's also tasty to break it into somewhat larger chunks and dip into a marinara sauce for a different kind of snack.<br /><br />I haven't priced store-bought croutons recently, but I get a lot more bang for my buck buying a loaf of French bread and making my own crouton toast than I would ever get out of a box.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-72790876076374353202008-05-27T14:28:00.018-05:002008-12-09T04:15:17.941-06:00Lucky 13 Lunch SaladI came home for lunch yesterday and put together healthy green salad. I counted 13 ingredients, not counting the dressing, thus the name.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SD1LRzIQj8I/AAAAAAAAADE/V1jn8XB4K_s/s1600-h/P5270001.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SD1LRzIQj8I/AAAAAAAAADE/V1jn8XB4K_s/s200/P5270001.JPG" alt="" id="BLOGGER_PHOTO_ID_5205399513464868802" border="0" /></a> <ul><li>Lettuces and Spinach</li><ul><li> Romaine & some stuff I don't know the name of from the "salad bowl" I bought at the Farmer's Market Saturday. (See below)</li></ul><li>Red Cabbage</li><li>Strawberries</li><li>Zucchini </li><li>Yellow Squash</li><li>Red Pepper</li><li>Cilantro</li><li>Grated Hard Cheeses</li><li>Feta Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_bCbh6bAspAI/SD3t6jIQkEI/AAAAAAAAAEE/RIfPAPX0eZg/s1600-h/P5270002.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_bCbh6bAspAI/SD3t6jIQkEI/AAAAAAAAAEE/RIfPAPX0eZg/s200/P5270002.JPG" alt="" id="BLOGGER_PHOTO_ID_5205578334428237890" border="0" /></a></li><li>Croutons</li><li>Cucumber</li><li>Almonds</li><li>Sunflower Seeds</li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Janz</span></span> Sweet Balsamic Vinaigrette</li></ul><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SD3sfDIQkDI/AAAAAAAAAD8/hiPUz3v_Etc/s1600-h/P5270002.JPG"><br /></a></div>You can see I tore up the green stuff, sliced the zucchini and yellow squash really thin. I didn't peel the squash, (I scrubbed them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">thoroughly</span> since I wasn't going to peel them)but I did peel the cucumber. I sliced very thin layers from my red cabbage, and thin slivers from a red pepper.<br />The strawberries were HUGE, so they were quartered and then sliced.<br />The nuts are in a plastic bag in the freezer, so I just grabbed a handful for the top. The croutons were fresh, in my toaster over, so those topped everything off.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SD1L_DIQj9I/AAAAAAAAADM/AmrJ_HRgZow/s1600-h/P5270003.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SD1L_DIQj9I/AAAAAAAAADM/AmrJ_HRgZow/s200/P5270003.JPG" alt="" id="BLOGGER_PHOTO_ID_5205400290853949394" border="0" /></a>The strawberry is a very surprising addition to a green salads. I saw it somewhere about a year ago and really like the pop of tartness you get in the midst of the other ingredients. Of course the strawberries have to be fresh—frozen would be mushy—so I do this when they're in season. I've also used blackberries and blueberries. As I ate it I wondered about adding banana slices. It would have to be a firm banana, but I'll try that while I can still get fresh strawberries and see how it goes.<br /><br /><br /><span style="font-weight: bold; font-style: italic;"><br />About the "Salad Bowl"</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SD1KpzIQj7I/AAAAAAAAAC8/dPv5ncMnges/s1600-h/P5270005.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SD1KpzIQj7I/AAAAAAAAAC8/dPv5ncMnges/s200/P5270005.JPG" alt="" id="BLOGGER_PHOTO_ID_5205398826270101426" border="0" /></a><br />A vendor at the Cleveland County Farmer's Market sells pots full of mixed lettuces. This one was $2.50 I think. I put it on my porch on Saturday and let it get too dry and Sunday it was droopy and completely limp. Thank goodness a good soaking brought it back to life. We had a thunderstorm on Sunday night and on Monday it was back to full crispness.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-31964273200345567182008-05-26T22:06:00.009-05:002010-07-07T20:12:12.768-05:00Bacon Avocado Broccoli Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bCbh6bAspAI/SDt9mjIQj5I/AAAAAAAAACs/ohimHQKeFVk/s1600-h/P5180006.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_bCbh6bAspAI/SDt9mjIQj5I/AAAAAAAAACs/ohimHQKeFVk/s200/P5180006.jpg" alt="" id="BLOGGER_PHOTO_ID_5204891895575121810" border="0" /></a>One day last week I was in the mood for some sweet bacon dressing so I made this salad. It's a salad that is usually made with spinach, but it worked with what I had on hand.<br /><ul style="text-align: left;"><li>Romaine (torn in bite size pieces)<br /></li><li>Red Onion (super thin slices)<br /></li><li>Avocado (thin slices)<br /></li><li>Hard Boiled Egg (thin slices)<br /></li><li>Broccoli (bite-size flowerettes)<br /></li><li style="text-align: left;">Bacon (cut, scissors work, in 1/2 inch pieces before cooking)<br /></li><li style="text-align: left;">Cheese (hard cheese mix, grated)<br /></li></ul>The assembly is pretty obvious except for the delicious, but totally unhealthy dressing! Basic ingredients for the dressing are oil (bacon grease), sugar and vinegar.<br />I sprinkled granulated sugar in the hot bacon grease and whisked it to dissolve it. When the sugar was melted I added cider vinegar. I'm not sure, but I think the original recipe called for about equal parts of oil, sugar and vinegar. Once this mixture is blended, pull it from the heat and finish the salad assembly.<br /><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SDt_wTIQj6I/AAAAAAAAAC0/K_OJcv75bw4/s1600-h/P5180005.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SDt_wTIQj6I/AAAAAAAAAC0/K_OJcv75bw4/s200/P5180005.jpg" alt="" id="BLOGGER_PHOTO_ID_5204894262102101922" border="0" /></a></div> I finished building the salad and drizzled the dressing on top after I had the base assembled. Then I garnished it with the bacon and cheese. It was yummy!Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-48362655831952470582008-05-24T15:03:00.025-05:002008-05-25T22:22:50.801-05:00Bruschetta<span style="font-weight: bold;">Bruschetta - or Fresh Tomatoes on Toast </span><br />I went to the farmer's market yesterday morning and found some really nice tomatoes. They were from Texas, but that was as close as I could get to "home grown" this early in the season. I was in the mood for a late night snack last night and the tomatoes sounded good so I decided to make bruschetta to take advantage of the fresh flavor.<br />Generically speaking, bruschetta is simply toasted bread, seasoned with olive oil and herbs, topped with tomato and cheese. It can be prepared on the grill or in the oven. Here's how I made this batch in a toaster oven.<br /><br /><span style="font-weight: bold;">Ingredients: </span><br /><ul style="text-align: left;"><li>French Bread</li><li>Extra Virgin Olive Oil*</li><li>Herb Seasoning Blend*</li><li>Fresh Tomato*</li><li>Hard Cheese*</li><li>Avocado (optional, but yummy!)<br /></li><li>Balsamic Vinegar*</li></ul><span style="font-weight: bold;">Directions:</span><br /><ol><li>Slice French bread about 3/4 inch thick, and place on foil-lined toaster oven baking sheet. Coat both sides with extra virgin olive oil and sprinkle with herb seasoning.<br /></li><li>Toast at about 300°-325° just until tops start to turn golden brown then turn & toast the other side. (In a toaster oven close to the heat source this will just take 5 minutes or so.)</li><li>When both sides are golden place slices of tomato on top of each slice of toast and sprinkle with more herbs. Top with grated hard cheese and return to the oven until cheese is melted.</li><li>Remove from toaster oven and top with slices of avocado.<br /></li><li>Pour a thin layer of balsamic vinegar on serving plate and place bruschetta on the plate in the vinegar.</li><li>Dig in.<br /></li></ol><span style="font-weight: bold;">*How tos:</span><br /><ul><li>To coat with <span style="font-weight: bold;">extra virgin olive oil*</span> pour the oil in a small condiment bowl and use a pastry brush to paint with oil. An easier way is to keep oil in a spritzer bottle and spray it on the bread slices. The spritz method also lets you use less oil if you're concerned about counting fat grams.</li><li>Basil is the <span style="font-weight: bold;">herb</span>* most frequently found in bruschetta recipes. Top tomato slices with fresh basil leaves or sprinkle with dried basil if you don't have a favorite herb blend you want to use. I've created my own herb mix, Janz Seasoning Blend, that I use on practically everything. Basil is one of the prominent flavors in this blend.<br /></li><li>Some bruschetta recipes call for chopped <span style="font-weight: bold;">tomatoes</span>*. However I prefer slices so I don't lose any when I eat it. It much neater to eat if you don't have to worry about the tomatoes falling off when you take a bite.<br /></li><li>I have a cheese grater that I fill with chunks of <span style="font-weight: bold;">Parmesan, Asiago and Romano*</span> cheeses. When I fill the grater with different cheeses I automatically get a cheese blend when I use it. Another cheese option is to slice thin slivers of Feta on top of tomatoes.<br />By the way, cheese is the reason I line the baking sheet with foil. Small bits of baked cheese can be hard to clean. A foil liner can be tossed. Rinse the baking sheet and you're done.</li><li>In the past, I have "drizzled" <span style="font-weight: bold;">balsamic vinegar*</span> on the top of each piece prior to serving, but found it hard to <span>"drizzle"</span> and frequently ended up pouring vinegar over each piece. This obviously makes the toast soggy and the flavor can be overwhelming. Plan B has been to pour a bit of balsamic vinegar in a condiment bowl and serve it on the side for dipping. Last night it occurred to me to pour the vinegar on the serving plate before I pulled the toast from the oven. I placed the toast on the thin puddle on the plate and the bottom 1/8th inch of the toast soaked up the vinegar, just enough to provide flavor in every bite without making the toast soggy.<br /></li></ul>Unfortunately, I didn't think to take pictures before I ate this tasty snack. However, I still have a couple of fresh tomatoes and as soon as an avocado is ready, maybe tomorrow, I'll make it again and I'll add some pictures.<br /><br />As I wrote this I looked up recipes for bruschetta and found some alternatives with white beans or prosciutto. I'll give those variations a try and share the results sometime soon.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0tag:blogger.com,1999:blog-5627277160320386460.post-21192407272594380072008-05-20T22:10:00.040-05:002010-07-07T20:12:12.772-05:00NHS Band Teacher Appreciation Salad<span style="font-weight: bold;">Janz Salad Basics</span><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bCbh6bAspAI/SDOTvfvkLZI/AAAAAAAAAB8/MzLaxd63smw/s1600-h/P5010058.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 195px; height: 147px;" src="http://3.bp.blogspot.com/_bCbh6bAspAI/SDOTvfvkLZI/AAAAAAAAAB8/MzLaxd63smw/s320/P5010058.JPG" alt="" id="BLOGGER_PHOTO_ID_5202664438727191954" border="0" /></a><ul><li>Green Leafy Stuff</li><ul><li>Romaine</li><li style="text-align: left;">Green Leaf Lettuce</li><li>Cilantro</li><li>Italian Parsley<br /></li></ul><li>Bright Stuff</li><ul><li>Red Pepper</li><li>Purple Onion</li><li>Red Cabbage<br /></li><li>Strawberries</li></ul><li>Other Stuff</li><ul><li>Mushrooms</li><li>Feta Cheese</li><li>Hard Cheese Mix (Parmesan, Romano, Asiago)</li></ul><li>Garnishes</li><ul><li>Almonds</li><li>Sunflower Seeds</li><li>Homemade Croutons</li></ul></ul><span style="font-weight: bold;">To Assemble:</span><br /><ol><li>Tear all green leafy stuff (lettuce, cilantro, parsley) put in a salad bowl.</li><li>Slice cabbage, dice pepper, slice mushrooms and strawberries and crumbled Feta cheese into the salad.<br /></li><li>Sprinkle with sunflower seeds & slivered almonds.</li><li>Break thick dry toasted seasoned French bread into bite-size croutons.</li><li>Drizzle with with vinaigrette and toss.<br /></li></ol><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bCbh6bAspAI/SDOTv_vkLaI/AAAAAAAAACE/Z7qFPeAoR5s/s1600-h/P5010064.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 190px; height: 142px;" src="http://1.bp.blogspot.com/_bCbh6bAspAI/SDOTv_vkLaI/AAAAAAAAACE/Z7qFPeAoR5s/s320/P5010064.JPG" alt="" id="BLOGGER_PHOTO_ID_5202664447317126562" border="0" /></a><span style="font-weight: bold;">Janz Sweet Balsamic Vinaigrette</span><br /><ol style="text-align: left;"><li>Extra Virgin Olive Oil</li><li>Balsamic Vinegar<br /></li><li>Honey Mustard<br /></li><li>Honey<br /></li><li>Janz Seasoning Blend</li><li>Pepper<br /></li><li>Tabasco<br /></li></ol><br />This is one variation of <span style="font-weight: bold; font-style: italic;">Janz Sweet Balsamic Vinaigrette</span>. I use the small jar in the photo to mix my dressings.<br /><ul><li>Start with about an inch of extra virgin olive oil<br /></li><li>An inch of balsamic vinegar<br /></li><li>A generous squeeze of honey mustard. Maybe a couple of teaspoons...<br /></li><li>More honey, probably a tablespoon or so.<br /></li><li>Add your favorite herbs, basil, oregano, garlic... ground herbs mix best</li><li>A splash of Tabasco </li></ul>Put the lid on tight and shake well. I always hold it inside the sink just in case I have a mismatched lid and it leaks. I'd rather not sling oil all over my clothes, it never happens, unless I'm dressed for work and don't have time to change!<br /><br />As to "your favorite herbs..." I've come up with my own blend of favorites that I call <span style="font-weight: bold;">Janz</span> <span style="font-weight: bold;">Seasoning Blend</span>. This is something I mix up every few months and use it in almost everything. It started out as equal parts of ground basil, oregano and garlic powder and now the ingredient list is as more or less follows: basil oregano, thyme, rosemary, savory, sage, onion powder, garlic powder, and marjoram. I usually use dried herbs and when I get it mixed and it smells right, I grind it into a very fine powder. I have a clean coffee grinder I use just for grinding herbs.<br /><br />The fine powder seems to readily dissolve into a salad dressing. I also use it as seasoning for croutons. Before I came up with this seasoning concoction, I flavored homemade vinaigrette with basil, oregano, thyme... whatever herbs seemed to be right at the time. Let your taste buds be your guide if you don't have a favorite herb blend. Any leftover dressing can be refrigerated for your next salad.Larrupinhttp://www.blogger.com/profile/05486982789322825031noreply@blogger.com0