tag:blogger.com,1999:blog-58501664333089452992024-03-13T05:35:24.557-07:00she's in the kitchenshe's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.comBlogger716125tag:blogger.com,1999:blog-5850166433308945299.post-50697144805568456382018-01-30T18:34:00.000-08:002018-10-03T10:34:12.480-07:00white bean salad with olives, scallions, and herbs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It has been freezing out here in Minnesota - the kind of frigid that makes you cough when you go outside for a walk, take a breath, then run for the warmth of home. But, 1) the New England Patriots are in town, and 2) I am totally sick of homemade soups and brats, which are REALLY big out here, and I must say, are really good.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I wanted desperately to make <a href="http://shesinthekitchen.blogspot.com/2012/07/tuscan-bean-salad-with-sun-dried.html">Tuscan Bean salad</a>, but was lacking fresh cherry tomatoes and/or sun-dried tomatoes, thus, the substitution of black olives, bottled. And all I had were canned Great Northern beans, instead of the hours long soaking of small white beans, which then required a long simmer. But, I did have some very good Kalamata olives from Trader Joe's, bottled in good olive oil - and a fresh bunch of scallions, fresh lemons for juice, and Italian parsley. Wonderful! It certainly brightened up my day and taste buds!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To make 2-3 servings:</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a medium bowl toss:</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 15.8 canned Great Northern beans, drained and rinsed at least two times</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 scallions (green onions) washed, trimmed, and sliced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup black pitted, Kalamata olives, drained</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If you have halved cherry tomatoes, or a half cup sliced dried tomatoes, they are a wonderful addition!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 teaspoons freshly pressed lemon juice</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tablespoons red wine vinegar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tablespoons good olive oil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 large clove garlic, peeled and pressed</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tablespoons minced Italian parsley, washed, dried, and sliced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 teaspoon dried parsley, or 2 tablespoons fresh</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 teaspoon dried oregano</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4th teaspoon thyme</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mix well and pour over the bean/scallions/olives mixture, toss gently, and divide between two bowls or plates.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Possible sides might be sauteed chicken livers on good French bread and unsalted butter</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">or French bread with unsalted butter and pesto.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A lovely snowstorm recently left a foot of dry, fluffy snow on the ground - a nice welcome for the New England Patriots!</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com27tag:blogger.com,1999:blog-5850166433308945299.post-70152197790798190342017-11-30T19:29:00.001-08:002017-11-30T19:29:40.240-08:00moving troubles, and happy December!<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Boy, it's been a while! Apologies, and just as frustrating for me as it is for you. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The 3rd move in two and a half years has been wonderful in some ways (I have a full size electric stove!) but huge troubles with Photo and iphone pictures which refuse to transfer from Photos to Blogger with my new Internet provider, and I think something called pix may have complicated things even more. The neighbor I had hoped would fix it is away, so I wait and wait and this post will probably naked of pictures. (Amazing - Stuart Little showed up on a old, random photo file!)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">But I've been happily baking again - a birthday cake for my neighbor today, and one a week ago for my daughter in law, both lemon cakes with the cream cheese frosting from the carrot cake everyone likes so much - those were hard to give away! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A few rounds of Spice cookies, especially nice when the weather turns chilly. Today and yesterday was sweater weather, can you believe it? Lots of soups - leek and potato, Tuscan tomato, and my favorite Spinach soup. Omelets oozing with brie, melons with a splash of lemon or lime, all good.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And now unpacking the Christmas ornaments - Stuart Little in his canoe was the first out of the box! I thought I'd lost him in the last move, but there he was - Happy December! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-14118246385700741152017-11-16T09:22:00.000-08:002018-02-09T10:45:02.415-08:00golden beet salad with zucchini and cider dressing<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Oh, how I love golden beets ! I like them much more than red beets - the flavor is sweet (but not too sweet), and has an earthy mineral flavor, at least to my tastebuds. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Since I also had bought a slim medium sized zucchini at the market, the two came together in my thinking as a nice little individual salad or side, with an apple cider and olive oil dressing, then sprinkled with fresh sage and Italian parsley - perfect autumn pairings!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As it was coming together in my mind, I also remembered that both vegetables should be very briefly cooked, which really brings out the flavor, so I set a saucepan of water simmering on the stove, while I grated the beets and sliced the zucchini almost paper thin. A very quick dip into the simmering water, then quickly into a sieve to drain. The dressing was equally quick and true to the season: apple cider (or apple cider vinegar), olive oil, and fresh sage from the garden.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The recipe :</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">a saucepan of simmering water</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 medium golden beet per person, peeled and grated</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small, slim zucchini per person, sliced thinly on a mandoline (watch your fingers!)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Very briefly place sliced zucchini in boiling water - I counted to ten and then removed the zucchini with a slotted spoon to a small bowl.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Quickly place the shredded beets in the simmering water, count to ten, and scoop out to cool and drain.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Arrange zucchini slices and beets on individual plates, drizzle a teaspoon or two of dressing over, sprinkle with the sage and parsley and serve.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The dressing:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Equal parts apple cider and olive oil</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">kosher salt to taste</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">slivered fresh sage</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You can serve this warm or at room temperature.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The geese have been honking and flying overhead for the last few weeks, I always wave to them and wish them a good journey:) The wild turkeys are back, walking up and down the city sidewalks, which never fails to make me laugh - quite a change from the wild country turkeys in New Hampshire! </span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3tag:blogger.com,1999:blog-5850166433308945299.post-60359708204816682112017-10-26T08:33:00.003-07:002017-10-26T08:33:40.087-07:00pastry cream pudding<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well, THAT was exhausting! Between using both my iphone and my camera (and figuring out how to edit the pictures) and puzzling over the change to edit and insert the photos, many, many days have flown by. I'm not complaining over having to make (and eat) these delicious, creamy puddings, no indeed! As I'm not really a chocolate lover, I usually prefer lemon or vanilla flavors - and puddings are right at the top when I want a sweet dessert. My sister always called them "nursery food" - and I wonder which of my parents and stepparents made them for us.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The recipe comes from The Silver Palate cookbook, which must be their first one, and it's intended to be used in a flaky puff pastry tart. Who needs puff pastry when you can just dive into this creamy, nutmeg, vanilla, and cinnamon "pudding"?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You will need one large heavy saucepan, and one medium saucepan for this - and one large stainless steel mixing bowl.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tablespoons King Arthur unbleached flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 extra large egg yolks</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tablespoons unsalted butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons vanilla</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch of salt, cinnamon, and nutmeg. I grated a tiny bit of whole nutmeg right into the bowl.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Scald the milk in a heavy saucepan (do not boil).</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While milk is heating, whisk the sugar and flour in the large mixing bowl.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the hot milk slowly, whisking constantly.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put the hot water back on a burner and set to a simmer. Place stainless steel bowl on top of the simmering water, and stir or whisk for about ten minutes, or until the back of a spoon is lightly coated. Then add the egg yolks and , using a whisk, stir until the mixture thickens even more - about ten minutes - until a spoon is thickly coated when dipped into the mixture.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove from heat, and add butter, vanilla, and spices and stir well. Pour into small dessert dishes or pots and chill - though I admit, I eat it while it's still warm , often straight from the bowl.</span><br />
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<br />she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com5tag:blogger.com,1999:blog-5850166433308945299.post-6489986204170406842017-10-16T17:47:00.000-07:002017-10-16T18:08:07.582-07:00Goodbye, summer!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ah, summer was grand, and no sooner was I back from visiting my son and family near the ocean in New Hampshire, it was off to visit some of the lakes in the Minneapolis area.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">After days of rain in August, Lake Nokomis overflowed onto the broad swaths of brilliantly green grass - which attracted at least a hundred wild ducks, all shoveling up mud and weeds, worms and grass.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And a visit to the beautiful Lake Harriet on Frankie's birthday was simply stunning. The water sparkled and rippled on a very mild September afternoon , and a charming regatta silently circled the center of the lake . The grandkids leaped gleefully into the water . </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">October has been wonderful walking weather, and my light fleece jacket has only finally come out of the closet in the last week - bliss! Finally unpacked, I'm itching to get back to baking and cooking. Moving always leaves me discombobulated for at least a month !</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I moved back to Minneapolis at the end of July - and I have a real kitchen!</span><br />
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<br />she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com6tag:blogger.com,1999:blog-5850166433308945299.post-39913545589799653572017-06-17T16:50:00.000-07:002017-06-17T18:07:01.561-07:00smashed avocado & fresh pea sandwiches<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Eureka! We have a post! Not quite up to normal after iphoto disappeared suddenly, but I'll take it. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">There is a very good food writer (Beth Dooley) in one of the Twin Cities newspapers ( the Star Tribune), and I've been delighted to find such delightful, fresh, recipes. This open faced sandwich was inspired by her post on Thursday, though her recipe involves vinaigrette, chevre, radishes, and olive oil, which mine does not. I thought mashed avocado would be a perfect addition ( I'm on an avocado kick these days, so my fruit bowl still had three avocados, just ripe).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bursting with fresh flavors, this made a wonderful lunch - the peas, though frozen, were quickly dipped in simmering water, until they were just about to pop, and the mashed avocado was silky and mild. The fresh sugar snaps a crunchy delight, and I loved the breeze of slivered mint. I think this is the first sandwich I ever made with peas, and it was wonderful.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">To make:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 slices rye bread</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">two tablespoons homemade<a href="http://shesinthekitchen.blogspot.com/2014/06/homemade-herb-cheese-for-summer.html"> boursin</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 an avocado, peeled and mashed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup frozen peas, quickly cooked for a minute in simmering water and drained </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup fresh sugar snap peas, washed and sliced in 1 inch pieces</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">several mint leaves, washed and sliced into slivers</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon or so of fresh lemon juice over all</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">freshly cracked pepper</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">hot sauce if you wish</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spread the bread with the boursin. Add the peas and sugar snaps gently, sprinkle with mint leaves, lemon juice, and salt and pepper and the optional hot sauce. A few flakes of good parmesan would also be a treat.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serves two.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I hope your summer is blossoming and full of joy !</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3tag:blogger.com,1999:blog-5850166433308945299.post-71867494768626544392017-06-10T15:05:00.002-07:002017-06-17T18:06:19.814-07:00Vacation<span style="font-family: "trebuchet ms" , sans-serif;">I've been on vacation visiting family on the New Hampshire seacoast . First meeting with my 10 month old granddaughter and my grandson is almost two years older than when I last saw him. Bliss, bliss, bliss.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">A friend came to visit on a rainy day and whisked me off to a beautiful garden center that specializes in roses, (among many other varieties) - I took this <a href="http://bit.ly/2rUaft9">video</a>, if you want a breath of sea air! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And sad to say, many things changed on my computer while I was away - no more iphoto means getting pictures onto the blog is very complicated, so I doubt I will be posting in the future. Such a shame - I really enjoyed it.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Wishing you a happy summer!</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3tag:blogger.com,1999:blog-5850166433308945299.post-42756543123933479992017-05-25T13:29:00.000-07:002017-05-25T14:41:45.841-07:00parmesan flans with tomatoes and basil<span style="font-family: "trebuchet ms" , sans-serif;">Last night I was looking through my old recipe notebooks - large black sketching books where I pasted recipes from Gourmet and other food magazines. I put this in my notebook in July 2008 from Cooking Light, and always wanted to make it, and somehow never got to it until this morning.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The first batch was a flop - I oiled the ramekins, made the egg and parmesan mixture, poached gently, cooled - and tried to unmold them. Disaster, as the bottom stuck and the tops broke into pieces. I wasn't giving up, so I whipped up a quick batch of quiche batter, oiled the ramekins again, and cooked in a hot water bath for 45 minutes. This time it worked. The flans are prone to breaking up, so use a small spatula to move them after you unmold them.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oil 3 or 4 ramekins with mild olive oil. Set oven temperature to 340F. Fill a pan halfway with hot water - it should be big enough for your ramekins to fit easily.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The egg-cheese mixture:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 extra large eggs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup medium cream</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a scraping of nutmeg</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">black pepper </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 or 2 tablespoons goat cheese, crumbled (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup good grated Parmesan cheese</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix well and divide between your four ramekins. Place in hot oven and bake for 35 minutes (they should be soft but firm).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Using a potholder or kitchen towel, remove ramekins from hot water to cool.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Make the tomato mixture:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup cherry tomatoes, halved, then quartered (more if you need)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup peeled, diced cucumbers</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">two small yellow mini peppers, seeded and diced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup sliced fresh basil leaves</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Run a knife around the flans and carefully unmold about an inch from your platter.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Space the flans a few inches apart, then sprinkle the tomato and cucumber mixture over each one, then top with the slivered basil.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">These are pretty mild tasting, so feel free to jazz them up, if you want.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">My thyme plant has been attacked by birds, with a tiny few inches left. I was puzzled, until I found <a href="http://www.livescience.com/5767-birds-line-nests-natural-antibacterials.html">this</a> article.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy this beautiful day!</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-90884503218104944852017-05-19T08:43:00.000-07:002017-05-19T17:41:50.425-07:00the herb garden and a product review (hummus)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Oh, holy allergies! I had hoped to be taking some long walks, but it's a wicked allergy season for me, not sure who the culprit is. The best I can do is check on the new herb plants and keep them watered when we had those hot, dry days. And Mr. Rabbit is very interested in the new calendula plants - I read up on rabbit problems, and apparently rabbits hate strong-smelling plants, which is why he hasn't eaten any of my new herbs - most of them are mints, rosemary and basils. I'll be using a peppermint spray on the plants on dry days, and hope it keeps him away.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">As I was rummaging through the pantry, making up a shopping list, I came across this hummus add-garbanzo-beans-and-blend packet I bought several months ago, and, being out of tahini, decided to try it. (this is not a sponsored post, by the way). I guessed it would probably need more lemon, but it was surprisingly tangy. A little too much salt for me, and I added half a clove of garlic, though it already had garlic in the ingredients. It was a perfect texture , not soupy, and not too thick. So, though I usually make my own, this was very good. I would buy this again. I really hate messing with a large container of tahini. It always separates into an oily glop.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Hope you have a grand weekend! </span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-90639707642824434882017-05-13T05:30:00.000-07:002017-05-13T05:30:15.203-07:00on turnip greens<br />
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<span style="font-family: "trebuchet ms" , sans-serif;">You know how I love any kind of greens - I found the most beautiful bunch of turnip greens yesterday, then realized I wasn't quite sure how to cook them. I cook collards for at least an hour, but turnip greens are more like kale - a modest cooking time keeps the peppery flavor intact.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">It was a good try, but definitely needed more fat (I only had lean ham and a few tablespoons of bacon grease) while cooking, and a cup or so of chicken stock, instead of 3 cups of water. Live and learn. Next time I'm going to try fatback and maybe chicken sausages, and follow <a href="https://www.pinterest.com/pin/260927372144122694/">this </a>recipe, or<a href="https://www.thespruce.com/spicy-kale-mustard-greens-with-sausage-3053942"> this</a> one. I ended up dressing the greens with lemon, olive oil, and hot sauce .</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The most important prep is to slice the greens, then wash throughly in a big bowl of water. Mine looked clean, but after two rinses, there was a lot of sand and dirt in the bottom of the bowl. Second is not to overcook the turnip greens - no more than 20 minutes for the entire bowl of chopped greens. (Collards are a different story - at least an hour with fatback).</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com0tag:blogger.com,1999:blog-5850166433308945299.post-68162169005540425592017-05-11T14:47:00.000-07:002017-05-11T15:08:05.092-07:00interlude<br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Dear friends - it has become clear in the last several months that a thoughtful break is in order for me and the blog.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Just as I was thinking about it two months ago, my camera agreed with a slight meltdown, and a month after that, a computer malfunction. Even though I get 10,000 views a month, I wasn't making money, so not enough to consider it a successful situation. I stubbornly plodded on, but the thought of a break after 10 years of blogging felt more and more comfortable. I wanted to write more, though what , I wasn't sure.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">True, the tiny oven didn't help, or the heat detector going off when I was baking. But really, I missed cooking for people, feeding people, messing about in the kitchen.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">So I'll call it a recharging of creative energy and hope to be back. In the meantime, I'm starting another book of poetry, at least, I think that's what's been prodding my thoughts:)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">and finding my food muse again. If I feel inspired, I'll certainly post.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Thank you for reading, you wonderful people! - and look forward to coming back refreshed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">lots of love -</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Katrina</span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com9tag:blogger.com,1999:blog-5850166433308945299.post-7152904246169614402017-05-02T09:09:00.000-07:002017-05-02T16:52:47.538-07:00fresh banana muffins with oats & lemon zest<span style="font-family: "trebuchet ms" , sans-serif;">You know how New Englanders always say "If you don't like the weather, just wait a minute"? It's been like that here in Minnesota. Rain, gloom, sun - and heavy snowflakes late afternoon yesterday. This morning is windy and overcast and a perfect morning to make muffins and stay inside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I settled on my old recipe for banana muffins with oats and buttermilk, cinnamon and - wait! Why do I have both white and brown sugar? Forget that! So I erased the 1/3 cup white sugar (keeping the 1/2 cup brown sugar) and really, there really wasn't a big difference. Recipe corrected. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">These are moist (especially hot from the oven), and have lots of fiber from the oats, not too much sugar (now, anyway:), and canola oil instead of butter. The muffins are slightly sweet, spongy and I'm sure they must be healthy - right? I think you'll like them.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Fresh Banana muffins with oats and lemon zest</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This makes 6 Texas size muffins.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Grease the muffin tins and set aside. (I used a Texas size muffin tin) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350F.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In mixing bowl place:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 medium ripe bananas, peeled, broken into small pieces</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon grated lemon zest</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 extra-large egg</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons canola oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup buttermilk</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Using your mixing paddle on your mixer, stir on low until the mixture is fairly blended. It will be a little lumpy.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cups King Arthur flour (unbleached)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup rolled oats -I use Quaker oats</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon baking powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3/4 teaspoon baking soda</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon cinnamon ( or more, if you wish)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Using an ice cream scoop, fill muffin cups to 3/4ths full.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bake for 25 minutes, or until muffin tops are springy when gently touched.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove to a cooling rack , let cool, then dig in!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The first of the spring baskets on the railings!</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3tag:blogger.com,1999:blog-5850166433308945299.post-52101481275755340442017-04-28T09:53:00.001-07:002017-04-28T12:23:19.448-07:00eat your veggies soup ( and using up your veggies)<span style="font-family: "trebuchet ms" , sans-serif;">Spring is here, but a little too cold to put out new herb plants - though I found my fresh parsley and dill in a very overcrowded vegetable drawer, eureka! My New England background scolded me to "use it up", - and so this soup was born. I had kale, parsley, baby potatoes, broccoli, celery, and onions, which always seem to get soft too fast in the dark cupboard. All of the veggies were nice and fresh.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">To my great surprise, it was really delicious, so this off-the-cuff recipe stays in my files - it's definitely a keeper!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This is a beautiful rhubarb plant - but did you know the leaves are poisonous? Trim the leaves off from the red stems and throw the leaves in the trash - I never even put them in the compost bin. I caught Izzie about to pick some because she thought it was kale!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Eat your veggies soup</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2-3 baby potatoes. halved</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup firmly packed kale, leaves only, torn</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup roughly chopped Italian parsley</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 medium onion, peeled and sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup chopped broccoli, no stems</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup sliced celery</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a few sprigs of dill</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon dried thyme</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon Better Than Bouillon roasted chicken base or bouillon cube. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the vegetables, thyme,</span><span style="font-family: "trebuchet ms" , sans-serif;"> dill, and bouillon paste in a large saucepan. Add water halfway up the pot. Bring water to a boil, turn down, and cook for 15-20 minutes on medium.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove from heat and blend in blender, adding small amounts of water if needed.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Taste and add salt and pepper before serving. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Let me know about your veggie drawer clean out recipes!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-45613609267017966282017-04-25T09:39:00.002-07:002017-04-25T10:22:41.284-07:00orange avocado breakfast salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Isn't this the prettiest breakfast? Avocado, fresh oranges, a few sprinkles of dill and scallions - and a few sugar snap peas for the delightful crunch. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I was sorting through the newspapers for recycle, and it caught my eye, even though the picture was black and white. I've been thinking much more about what I eat, and it should include far more fruits and vegetables. I also think I crave chicken, bacon, and ham when I'm feeling any stress or when I'm worried, so back to my normal eating pattern I go. The original recipe credited to Deborah Madison had a lime-cumin sauce, quite a bit of shredded radicchio, or napa cabbage, garlic, a chile, cilantro (you know how I feel about cilantro!) paprika, mustard. I went with a very simple lemon-olive oil, sea salt flake and pepper dressing, a little sprinkle of fresh dill and sliced scallions.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Orange Avocado Breakfast salad</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">For two servings:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 navel oranges, peeled and sliced into rounds</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ripe avocado, cut in half lengthwise and peeled, sliced thickly and cut in two</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 or 2 sliced scallions</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a few springs of fresh dill</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a small handful of sugar snap peas, raw</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Dressing:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons fresh lemon juice (next time I'm trying orange juice)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 tablespoons olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a few pinches of sea salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">freshly ground pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a pinch of dried dill</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I'm digging a little garden for my soon to be bought herbs ! I use a lot of herbs, and they often seem to wilt in the fridge, even in packaging, so it's been frustrating. Much better to have them close by (and I hope the wild rabbits leave them alone!).</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-17549523928330954572017-04-19T11:51:00.002-07:002017-04-19T11:51:32.372-07:00the last of the brussels sprouts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I'm always a little sad when the brussels sprout season is over - I do love them! But on that sunny, warm day, I blanched them for barely 10 minutes (they were very small), drained them, and made a summery marinade:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons red wine vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, pressed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">oregano - a pinch or two</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a pinch of so of caraway seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a generous sprinkling of crisp bacon</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Makes two servings.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy Spring!</span><br />
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<br />she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-64243195684884336912017-04-13T15:29:00.001-07:002017-04-13T17:44:28.996-07:00lemon shortbread cookies <span style="font-family: "trebuchet ms" , sans-serif;">Inspired by the first wildflowers of spring, I headed to the kitchen to make these intensely lemony , flaky shortbread cookies. I know most people crave chocolate, but lemon is my very favorite flavor of all . I never use lemon extract, because it doesn't have the same tang that freshly squeezed lemon juice has, though I do add vanilla to balance these cookies. A little sweet, a little puckery.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">You make the dough ahead of time and stick in the fridge or freezer. It thaws fairly quickly if you freeze it, thanks to the unsalted butter, then just roll it out fairly thickly, cut out the cookies and bake. I tend to use my round fluted cookie cutters - perfect for a sturdy cookie that shows just the tiniest amount of toasty edges. Yummers!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This made about 40 cookies for me today - I forgot to count!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Lemon Shortbread cookies</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 sticks of unsalted butter, room temperature</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2/3 cup granulated sugar (plus more for sprinkling on top, if you'd like)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons freshly grated lemon zest</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 and 3/4's cups King Arthur flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons freshly squeezed lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons vanilla extract</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">pinch of kosher salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cream the butter in the mixer bowl, add the sugar and mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the lemon zest and juice and mix.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add the flour and mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the vanilla and pinch of salt and mix.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Gather the dough into a ball, pat it down into an oval, and wrap in plastic wrap and place in freezer. I left it in the freezer for two days before I was ready to make the cookies.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Later: take the dough out of the freezer to thaw a bit.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 325F.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Line cookie sheets with parchment paper.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As soon as the dough is pliable, mold into an oval with your hands, roll, and proceed to cut out your cookies. If you'd like, sprinkle a little granulated sugar on top of the cookies.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bake one cookie sheet at a time for 20 minutes . I like a little toasty browning on the edge, but that's up to you. Remove cookies to a cooling rack and continue rolling and cutting out cookies - but make sure the cookie sheet has cooled in between batches.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">That's it!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Happy Easter to you all!</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-78547766024064955362017-04-08T09:36:00.002-07:002017-04-08T09:36:40.024-07:00spring is spronging!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">A long delay in posts, my apologies. My ankle is slowly getting better, making it a little easier to get to the supermarket - but often I get there and realize I forgot my shopping list. I do make a list and email it to myself on the cellphone, but just as often "forget" my cellphone, which I have a love/don't love relationship with - I had a landline in NH all those years because of the mountains, and definitely prefer it. My camera is acting up (I love, love those Canon PowerShot cameras, lightweight and small enough to stick in my pocket) but a trip to Target turned up empty - the only Canon on the shelf was the the Rebel, much too big to cart around, and much more expensive.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Spring comes earlier here in Minnesota, and I discovered these pretty wildflowers suddenly blooming all along the back yards in my neighborhood - it gives a lift to the soul!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I think cookies are in my future, a request from the almost 4-year old, so stay tuned!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy Spring!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3tag:blogger.com,1999:blog-5850166433308945299.post-77848508341610795232017-03-30T10:17:00.000-07:002017-09-09T15:04:09.058-07:00 Pantry cannellini bean and tomato salad with artichokes <span style="font-family: "trebuchet ms" , sans-serif;">Once again, I've been sidelined by that ankle injury several months ago. Which meant no long walks to the supermarket, but on the happy side, reading and re-reading books from my library, everything from Buddhist philosophy to cookbooks to mysteries. It's been lovely, but I'm impatient for the ankle to heal a little faster.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.andiemitchell.com/white-bean-puttanesca-with-garlic-bread/"><br /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.andiemitchell.com/white-bean-puttanesca-with-garlic-bread/">I've also browsed more on Pinterest, which is where I found this salad</a>-from-the-pantry, made very simply with cans of diced tomatoes, beans, and artichoke hearts from my pantry shelves. I had green olives, but no black olives - I think I would prefer the black olives next time. And I did drain the diced tomatoes, but they were still juicy, next time I'll drain them a little longer. I also cut the artichoke hearts in half, instead of quarters. But still, it was a wonderful filling salad for lunch.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Do check out the link for full directions - her salad is lovely!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons red wine vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 fat garlic cloves, pressed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons bottled capers</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">a handful of olives</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cans cannellini beans, drained</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 can artichoke hearts, drained and cut in half</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon fresh lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon dried basil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon dried oregano</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tablespoons chopped Italian parsley</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My parmesan cheese was very dry and hard, so I skipped the 1/4 cup parmesan shavings.</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-78974967538982485622017-03-24T09:02:00.000-07:002017-03-26T16:28:54.582-07:00ginger and strawberry jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">A chilly, damp day today. When I opened the fridge, I could smell those Florida strawberries, fragrant and sweet. So, of course , I made a fresh little pot of jam. And just for fun, I added a spicy slice of fresh ginger root - mmmmm, smells wonderful!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The directions are <a href="http://shesinthekitchen.blogspot.com/2015/01/winter-strawberry-jam.html">here</a>: http://shesinthekitchen.blogspot.com/2015/01/winter-strawberry-jam.html</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Have a wonderful weekend!</span></div>
<br />she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-1619635039930819292017-03-20T09:08:00.002-07:002017-03-20T09:08:53.785-07:00stove top chicken thighs in spicy tomato sauce <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">What a whirlwind the last few weeks have been - mostly political, which often sends me instantly to my bed for a nap. I tinkered with the Paleo diet after noticing the poundage was creeping up, but I missed too many foods . Sensible eating seems to be the best way for me to go. I was delighted , however, with the thumbs up for chicken thighs , which I have always preferred over the chicken breasts.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This is one of the Paleo-friendly recipes I came up with and have now made 3 times in the last month:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Stove top chicken thighs :</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3 or 4 good sized chicken thighs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves of garlic, peeled and smashed</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 sliced onion</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 sliced red or yellow sweet pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup diced canned tomatoes (I used the one with basil and oregano)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup pitted black kalamata olives</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon thyme</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">kosher salt and pepper</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat the olive oil and garlic in a large skillet on medium.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add the chicken thighs.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add the sliced onion, peppers, tomatoes, olives, water, and thyme and salt and pepper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cook on medium heat for 20 minutes, then turn the chicken over and cook another 20 minutes, covered. Cut into the chicken to make sure there is no pink - if it is, cook another 15 minutes, covered. I served with very fresh skinny asparagus topped with lemon juice and olive oil.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Yummers!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This is a Paleo treat I nibbled on whenever I wanted something sweet - homemade Paleo peanut butter cups. I found it on Pinterest: https://www.pinterest.com/pin/260927372142296396/</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Be well - and carry on:)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com2tag:blogger.com,1999:blog-5850166433308945299.post-81471689957813156112017-03-10T21:22:00.000-08:002017-03-12T08:36:56.400-07:00 poached eggs with asparagus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">I woke up at 5 am, hungry and as always, happy to see a new day. There's always a thrill to rummage through the fridge, wondering just what might be perfect for this beautiful new day. A fresh bunch of new skinny asparagus winked at me through the thin plastic bag. And? Gently simmered in a little water until it was just tender. Drained and set aside. And what else?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Those marvelous eggs from Locally Laid, somewhere in Minnesota. Ah, here it is - PO Box, Wrenshall, MN, also gently poached until the whites were opaque and the yolks a little firm when I pressed a fingertip to them after draining off the water, and set them on a plate. A little cheese sauce, I think.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Add a little cheese, as always, here a half cup shredded sharp cheddar and mozzarella, salt and pepper, a little cream, in a small saucepan and set on very low heat until melty, and DONE. Even though it melted, there was a milky residue in the saucepan, which I drained off. It was too early to forage through the cookbooks for a proper creamy sauce. A sprinkle of Italian parsley topped it off.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Note: I tested a proper white cheese sauce later :</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> 3 T. butter</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1.5 T. flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Melt butter in a heavy bottomed saucepan and whisk in the flour on low heat.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add 1/4 cup mozzarella, 1/4 cup cheddar, and 1/2 cup milk, salt and pepper.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Whisk until the sauce is smooth. Drizzle over the eggs and asparagus.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">All in all, a perfect breakfast on a very cold morning (8 degrees) . Here's to a beautiful new day!</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-55773640068021667592017-03-06T10:06:00.000-08:002017-03-06T10:06:14.297-08:00quick chicken soup with greens and rosemary<span style="font-family: Trebuchet MS, sans-serif;">A few days ago I started a vaguely paleo/keto low carb diet, after a unfortunate side view in the mirror and trying on pants that were a little too tight. Lots of protein sits well with me, and so do vegetables, and if I have a sudden desire for sugar or pastry, I eat a demitasse spoon full of my homemade marmalade or strawberry jam. I even bought an old scale at my favorite Goodwill, just to show I'm serious.</span><div>
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<span style="font-family: Trebuchet MS, sans-serif;">I do use a lot of eggs on this diet, so when I emptied the egg carton last night, that meant no frittata this morning. I had leftover chicken, and loads of greens, so a quick chicken soup was in order. I'd bought thinly sliced skinless, boneless chicken that had very little flavor, so I bumped it up with lots of herbs and sweet butter. Here and now, I vow never to buy them again - the bone-in with a jacket of skin and fat has a lot more flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And I have news! In eleven days heading back to New Hampshire (from Minnesota) for a week to visit family, and finally meet my new grandaughter! I'm over the moon with excitement!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here's this morning's soup:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Quick Chicken soup with greens and rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves 2.</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 leek white, washed and sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 - 2 sliced carrots, peeled</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 clove garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups light chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 heaping cup leftover chicken, diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon thyme (I use dried)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon dried dill</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">nice sprig of fresh rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Simmer until the carrots are soft, then add:</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 heaping cup broccoli rabe, sliced or 1 heaping cup torn kale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">a squeeze of fresh lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon unsalted butter or olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt and fresh pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you want to sneak in some leftover pasta, that would work, too.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here's a quick peek at my favorite birds - crows! They sit on the flat rooftops of the apartment building, and swoop down to snack on the seeds and bread a neighbor puts out, then sit in the high trees and converse in their crow-talk, which can sound like a creaky door, to a ha-ha-ha, and I think I heard one whistling the other day. It's hard to get a picture because they fly away if I get too close. This is snuck through the window screen 30 feet away.</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com1tag:blogger.com,1999:blog-5850166433308945299.post-40785870907760348122017-03-01T06:41:00.000-08:002017-03-02T11:27:25.824-08:00kale, bacon, and boursin frittata<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Ah, February. While it does bring snow, and not as many of those subzero nights, it also seems to be the month I notice my clothes are a little tighter - which brings the inevitable diet. I usually go on a modified South Beach/Keto/Paleo diet -high protein with low carbs, and try to step up exercise. This time I have even more motivation: a trip back to New Hampshire in two weeks to visit my son and family, and finally get to meet my new granddaughter! Yay!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This frittata is somewhat flat - not fluffy and high as many quiches are, but incredibly easy to throw together. I try to keep a few pieces in the fridge at all times, so I don't have a snack attack while I'm standing by the warm pastries at my nearest convenience </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">store. I don't add a lot of cheese, but you're welcome to add more if you want. Note that you need to prep the kale and bacon ahead of time.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bacon,Kale, and Boursin frittata</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 340F.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Butter a glass pie dish, set aside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">In a large bowl combine:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4 extra large eggs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup light cream or half and half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a handful of cooked bacon, crumbled or torn into small pieces</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">a heaping handful of tiny multi-colored tomatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup blanched kale</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">fresh rosemary, stripped from stem</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup crumbled boursin cheese (you can also make your own boursin with <a href="http://shesinthekitchen.blogspot.com/2014/06/homemade-herb-cheese-for-summer.html">this</a> recipe)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pour into prepared pie dish, add the boursin on top, and bake for 35 minutes, or until the egg mixture is firm and fully cooked.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Let cool before cutting into slices.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">That's it - easy as can be! Hope you all have a wonderful day!</span><br />
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-21412886260852257842017-02-22T12:21:00.001-08:002017-02-25T08:27:26.603-08:00skinny fresh strawberry muffins (with a lemon glaze)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">A week or so ago I had to fess up to the fact that I had gained a little weight. I don't have a scale, but I could tell by the fit of my clothes that it was time to be a little more careful about my eating. I wasn't really eating more, but getting less exercise because of an ankle injury. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I've been eating mostly fish, chicken, and all sorts of salads, but today longed for a nice sweet muffin , Most of my muffins have a lot of sweet butter, but I do make a lemon low fat muffin, that would go nicely with the last of the strawberries I got a few days ago.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Done! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">It was just perfect with a last minute lemon glaze. And they passed the "give the leftovers to the carpenters" installing a new outside door. They were thrilled (and hungry).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Fresh strawberry muffins</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Makes a dozen medium sized muffins.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 350F</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Grease or butter regular size muffin tins (I also did a few minis)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 heaping cup strawberries, cut into slices or diced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cups King Arthur flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">zest from a lemon (about a teaspoon)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup plain yogurt (I used Chobani)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup canola oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 extra large egg</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 t. vanilla</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 t. fresh lemon juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 tablespoons water ( my batter was a little stiffer than usual, so I just added a little water)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Place the dry ingredients in your mixer bowl and mix briefly.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add the lemon zest, yogurt, canola, egg, vanilla, and lemon juice in mixer bowl and mix slowly. Fold in strawberries. Add the water if your batter is too stiff.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Use an ice cream scoop to fill muffin cups 3/4's full.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bake for 20-25 minutes or until muffin tops bounce back when touched.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Remove to a cooling rack.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">While still warm, you can brush them with a quick glaze:</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup confectioner's sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons fresh lemon juice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">I'm loving making up salad bowls - this is my latest after a trip to Whole Foods where I finally found large arugula leaves! Tossed in some water canned sardines, 1/2 piece of good bread , diced, and a strong garlic-lemon salad dressing. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Happy February!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com4tag:blogger.com,1999:blog-5850166433308945299.post-45606562079747698232017-02-15T09:02:00.001-08:002017-02-15T15:37:00.775-08:00poached salmon and noodle salad bowl<div class="separator" style="clear: both; text-align: center;">
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If you're a fish lover like me, you always make sure you have a stash of tinned sardines and mackerel in the pantry, and at least one of those packages (found at Target, of all places) of frozen salmon. If you have leftover baked salmon, all the better. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And so it was today, waking up with my fish craving. I'm catching up to the bowl craze because it's so much fun to assemble from leftovers: the fettuccine was from two nights ago, the salad dressing mixed up for today's lunch (I thought I was having a romaine salad so I made it up last night).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Poached salmon and noodle salad</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The dressing:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons mild olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">kosher salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">freshly ground pepper</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 medium garlic, peeled and pressed</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon fresh lemon juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon dijon mustard</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon minced Italian parsley</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon capers</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">scant teaspoon dry tarragon</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Fresh dill if you have it (I didn't)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix together and set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I-2 cup leftover noodles or fettuccine</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup or more flaked leftover salmon, or thawed and poached or cooked in a skillet</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cups chopped romaine lettuce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Drizzle the salmon, greens, and noodles with the dressing and toss before serving.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">No politics today, just a reminder to Keep Calm and Carry On.</span></div>
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she's in the kitchenhttp://www.blogger.com/profile/09638570119428360979noreply@blogger.com3