tag:blogger.com,1999:blog-3781902424205213102024-03-08T12:00:52.799-08:00Yates YummiesFood for Real People: Easy, Yummy & Mostly Healthy!Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-378190242420521310.post-9138545141227698962020-11-08T19:39:00.007-08:002023-06-16T05:56:40.047-07:00P.S. How to Make Easy Fried Rice<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD48ZFWW9pMImcqX-rKCIFs87-_rfdRupnbaU3tdWj8IyDvxUX_v_eP8yjxTm2BdRm1Dmc1_cS56gOqQgQALK_d1sOsO-hZJ9DElOSfd3lY8Zo3OFlI3IcBaoHXxKGCbe0xA2g14Pyo9k/s2048/IMG_5533+%25283%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1796" data-original-width="2048" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD48ZFWW9pMImcqX-rKCIFs87-_rfdRupnbaU3tdWj8IyDvxUX_v_eP8yjxTm2BdRm1Dmc1_cS56gOqQgQALK_d1sOsO-hZJ9DElOSfd3lY8Zo3OFlI3IcBaoHXxKGCbe0xA2g14Pyo9k/w640-h562/IMG_5533+%25283%2529.JPG" width="640" /></a></div><br /><h4 style="text-align: left;"> What to do if there is extra rice? Make Easy Fried Rice!</h4><div><br /></div><h4 style="text-align: left;">The Secret to Avoid Soggy Rice? Keep the eggs separate until the very end...</h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFoO1nhfQZ5auGLMEYPLdeusLCIfA5SFIVRSpccp77r2ozbrlopsSej1TrUQnqu8OLcpamAbXA-1q9pG-9CPy4vXxRMPu95KcgzvPKj3anv1O5NpnfhgA7OqUIN00tWf6UetvO4EEu8w/s2000/fried+rice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFoO1nhfQZ5auGLMEYPLdeusLCIfA5SFIVRSpccp77r2ozbrlopsSej1TrUQnqu8OLcpamAbXA-1q9pG-9CPy4vXxRMPu95KcgzvPKj3anv1O5NpnfhgA7OqUIN00tWf6UetvO4EEu8w/w640-h640/fried+rice.jpg" width="640" /></a></div><br /><h4>Put a little oil in a skillet, and put it over medium high heat.</h4><div><br /></div><h4>Put the left over rice on one side.</h4><div><br /></div><h4>Add additional veggies or protein, if desired.</h4><div><br /></div><h4>Crack 2 or 3 eggs in a bowl, add 2 or 3 tablespoons of water and whisk it up.</h4><div><br /></div><h4>Pour the eggs in the other side of the pan.</h4><div><br /></div><h4>Keeping the rice and eggs separate, heat up the rice and scramble the eggs.</h4><div><br /></div><h4>When the eggs are scrambled, mix the eggs and rice together.</h4><div><br /></div><h4>Top with some hot sauce and dig in!</h4><div><br /></div><div><br /></div><h4 style="text-align: center;"><a href=class="separator" style="clear: both; text-align: center;"><a href="https://www.pinterest.com/pin/270216046382004945/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2048" data-original-width="1583" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dIYJ6fBKaBVf2Djblg3bZTzDLAR2Gp_Ve3TpDqeNnW_61O4T1t3ZWPuIkQbg4Q0JxiPYEOUrBDvwR8nfT7q4_HfwR4c3TIhckTD0fsEuYp8H1qFOSyjQqSVqH1CvVEUNvfqGydu7asY/s320/8.5+x+11+in.png" /></a></div><br /><div><br /></div><p></p>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-21352178732615859572020-11-08T17:08:00.006-08:002023-06-16T05:59:05.385-07:00Salmon with Lemony Rice<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68hyJbtMXzhG_gfXBdlipx_p34MajuU_BeTF-7haznE41RqCYzhxYWNTS7AG-M8PS91_xMGEXj1D8-hcydkYGwrufY2nGBNFFhAdwbUstgIIC3svg2LtnYpDu1YgyriT7nvwP26p8jLE/s2048/IMG_5518+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1314" data-original-width="2048" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68hyJbtMXzhG_gfXBdlipx_p34MajuU_BeTF-7haznE41RqCYzhxYWNTS7AG-M8PS91_xMGEXj1D8-hcydkYGwrufY2nGBNFFhAdwbUstgIIC3svg2LtnYpDu1YgyriT7nvwP26p8jLE/w640-h410/IMG_5518+%25282%2529.JPG" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><h4 style="text-align: left;">The other day I Googled, "How has COVID changed grocery shopping?". I looked at few suggested sites and they basically all said the same thing. It seems that people aren't going shopping as often, but when they do, they stock up. Apparently, frozen food is popular. But not stuff like T.V. dinners or burritos in wrappers! Even though some cooking fatigue is setting in, people are buying frozen ingredients to cook with. In the recipe posted here, the salmon and peas came from the freezer section. I followed the package directions by soaking the still vacuum sealed fish until it was thawed, and I ended up throwing the frozen peas directly into the cooking rice. It all turned out better than fine - it was yummy! Plus, it was something different!</h4><h4 style="text-align: left;"text-align: center;">Ingredients and Directions</h4><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5aZHh2_xpdAl4E4PI2JovnWXXXoNhWbrHaf4Y4tvG8MDj4RJXtlFasPa1qd0cEhb7hnIgQl1KLckgD2G7IOEvrROXC0OQCikcnl_Ok4BMDmBQ5xtV7RAU7xNSOExG-2Y5SN5R0byFMo/s2048/IMG_5493+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1794" data-original-width="2048" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5aZHh2_xpdAl4E4PI2JovnWXXXoNhWbrHaf4Y4tvG8MDj4RJXtlFasPa1qd0cEhb7hnIgQl1KLckgD2G7IOEvrROXC0OQCikcnl_Ok4BMDmBQ5xtV7RAU7xNSOExG-2Y5SN5R0byFMo/w640-h560/IMG_5493+%25282%2529.JPG" width="640" /></a></div><br /><h4 style="text-align: center;">Lemony Rice - Yields Four 3/4 Cup Servings</h4><div><br /></div><h4 style="text-align: left;"><div style="text-align: center;">4 garlic cloves, minced or put through a press</div><div style="text-align: center;">2 tablespoons olive or vegetable oil</div><div style="text-align: center;">1 cup rice</div><div style="text-align: center;">1 (14.5 oz.) can chicken broth</div><div style="text-align: center;">1/3 cup water</div><div style="text-align: center;">1 carrot, peeled and chopped in small pieces</div><div style="text-align: center;">1/4 cup lemon juice</div><div style="text-align: center;">1/4 teaspoon pepper</div><div style="text-align: center;">1/2 cup frozen peas</div><div style="text-align: center;"><br /></div></h4><h4 style="text-align: left;">Place oil in pan over medium low heat. When oil is warmed, add garlic and sauté for 30 seconds.</h4><div><br /></div><h4 style="text-align: left;">Add rice and stir well. Pour in broth and water and scrape up any bits clinging to the bottom of the pan. Add carrots, pepper and lemon juice. Bring to boil. Turn heat down to low and cover. </h4><div><br /></div><h4 style="text-align: left;">Follow the cooking time on the rice package, and stir in peas during the last five minutes of cooking. </h4><h4 style="text-align: left;"> </h4><h4 style="text-align: center;">Grilled or Baked Salmon</h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9gV8w0BjmaRiQbUz4ceKFh_vb_89klcABIqiYMkIGe5GaXDHRZsdwDiIloQJ7n5hnmCQlwUs1GZnhk8HforRpr3XG2-Mcn6Lo3esrKe1resACNAJiskh96-JiC_gI7zKgCAU0S7nd9Q/s2048/IMG_5498+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9gV8w0BjmaRiQbUz4ceKFh_vb_89klcABIqiYMkIGe5GaXDHRZsdwDiIloQJ7n5hnmCQlwUs1GZnhk8HforRpr3XG2-Mcn6Lo3esrKe1resACNAJiskh96-JiC_gI7zKgCAU0S7nd9Q/w640-h426/IMG_5498+%25282%2529.JPG" width="640" /></a></div><h4 style="clear: both; text-align: center;"><br /></h4><h4 style="clear: both; text-align: center;">For each piece of salmon:</h4><h4 style="clear: both; text-align: center;"><br /></h4><h4 style="clear: both; text-align: center;">1/8 teaspoon garlic salt<br />1/8 teaspoon lemon pepper<br />1/8 teaspoon dried dill<br />1 lemon slice<br />1 teaspoon olive oil</h4><div><br /></div><h4 style="clear: both; text-align: center;"><div style="text-align: left;">Sprinkle each piece of salmon with the garlic salt, lemon pepper and dried dill. Place a lemon slice on each. Pour the olive oil over the too. Flip the lemon slice over so the seasoning shows.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Grill over medium high heat or grill at 375 degrees for 12 to 14 minutes. The fish is done when it flakes easily and doesn’t look translucent and raw inside. The time needed depends on the thickness of the pieces.</div><div style="text-align: left;"> </div></h4><h4 style="clear: both; text-align: left;">To serve, spoon 3/4 cup lemony rice on each plate. Place a cooked piece of salmon on top. </h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwq8ASZFAcJSmccp_sM5KoJMTB-tUjaZ-OQ_SHikvg5rtUKJkM_bkaA2c996Ep4C2vwl7lkBtewKp-mSnM-Gt31SC54u6yepIGFmn838TjFC4pEPh9KnJZp-N2C4CxGCh5vkIocB87qY/s2048/IMG_5508+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1289" data-original-width="2048" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwq8ASZFAcJSmccp_sM5KoJMTB-tUjaZ-OQ_SHikvg5rtUKJkM_bkaA2c996Ep4C2vwl7lkBtewKp-mSnM-Gt31SC54u6yepIGFmn838TjFC4pEPh9KnJZp-N2C4CxGCh5vkIocB87qY/w640-h402/IMG_5508+%25282%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="clear: both; text-align: center;"separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.pinterest.com/pin/270216046382004001/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7IIgCNzKnbOyQR0O2tGq2YqYLOF4_uMWwXzHNEysxMFDJRSh9iQxXRiTEiP_4J-k8bHHvRu3wNovbZpAEm7VQ6_5J5u5DnyqGopY5FOSvqMAzApJmyi228MYxNv8O38D-H-YAlwaO9s/w266-h400/Untitled+%25285%2529.png" width="266" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com2tag:blogger.com,1999:blog-378190242420521310.post-5593275955946916762020-10-17T19:18:00.005-07:002023-06-16T06:01:29.811-07:00Bircher Muesli, Overnight Apple Oats<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GvNnFEhI8fvBPBlJZ9-NTfswBXEgX18ninG5vUskVtHfnDAb7fTBTUTMMAGMYVJT-9q17cctWhNaOc29l1G7aPrXpNyCdPLhNbf3K8AE21zXUrPxD1536xDrdB0-MPLVBHsEzQrhyphenhyphenDk/s2048/37077F23-3766-4AB2-AD2F-299621589BCC-C3939CB9-77E4-4678-9A52-1245F895816C.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GvNnFEhI8fvBPBlJZ9-NTfswBXEgX18ninG5vUskVtHfnDAb7fTBTUTMMAGMYVJT-9q17cctWhNaOc29l1G7aPrXpNyCdPLhNbf3K8AE21zXUrPxD1536xDrdB0-MPLVBHsEzQrhyphenhyphenDk/w640-h478/37077F23-3766-4AB2-AD2F-299621589BCC-C3939CB9-77E4-4678-9A52-1245F895816C.JPG" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYhRNSo4To2KtO3Wb6UiW50acsum6UTXL7uwnx0TtC0MSczK0eGBiuKB4iw5gLl8EGPj3DScg0PgvcMX7Ayck133URFEath8uBU1fCM9QEr2tQjRziG-WhYt12JmWFmdp6uv5yGLSyKg/s2048/IMG_2750+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYhRNSo4To2KtO3Wb6UiW50acsum6UTXL7uwnx0TtC0MSczK0eGBiuKB4iw5gLl8EGPj3DScg0PgvcMX7Ayck133URFEath8uBU1fCM9QEr2tQjRziG-WhYt12JmWFmdp6uv5yGLSyKg/w640-h426/IMG_2750+%25282%2529.JPG" width="640" /></a></div><br /><p>Straight above is a photo of Bondi Beach in Sydney taken in December 2016. I remember it was a gloomy, overcast day and it didn't look glamorous at all. Roy and I were visiting Jennifer and Allison while they were spending a year exploring Australia and traveling to countries close to that part of the world. For a short time, Jennifer worked at a place named Sejuiced. (I can only imagine how clever someone must of thought they were when they thought up the name.) It was a walk-up juice bar in Bondi Pavilion on Queen Elizabeth Drive. One of her tasks was to make a big vat of Bircher to be ready for sale the next morning. </p><p>The other day, Jennifer mentioned Bircher and explained to me what it was. It's Swiss in origin and. like foods of many other nationalities, found its way to Australia. Basically, it's a type of overnight oatmeal made with apple juice. The version she made at Sejuiced included yogurt to increase the protein, shredded apples, unsweet coconut and a bit of cinnamon. It seemed so fall forward that I had to give it a try. Yes, it's yummy! It can be zapped in the microwave if a warm breakfast is desired- just don't tell anyone who knows about Bircher! It's usually served straight out of the refrigerator or room temperature.</p><p><br /></p><h4 style="text-align: center;">Ingredients and Directions - Four Servings</h4><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_Kf-wc8r3vqi7lkrRyF8GYjg2PPXoTmFA_DZidDlFk4KNhDS3nCZoyCgYYV4SpkFwOCrszJr_r9EmjE2376RJOLvrhHIjbWXqbe9Si_uscQp4QLWJuPqbBhRDtiBirViNmmJhqu8l5I/s2000/Bircher+Collage+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_Kf-wc8r3vqi7lkrRyF8GYjg2PPXoTmFA_DZidDlFk4KNhDS3nCZoyCgYYV4SpkFwOCrszJr_r9EmjE2376RJOLvrhHIjbWXqbe9Si_uscQp4QLWJuPqbBhRDtiBirViNmmJhqu8l5I/w640-h640/Bircher+Collage+%25281%2529.jpg" width="640" /></a></div><div><br /></div>2 cups old fashioned rolled oats<div>1 1/4 cup apple juice</div><div>1 cup plain yogurt (If need be, Kite makes a good dairy free version), plus more for serving</div><div>2 Granny Smith apples</div><div>1/4 cup chopped almonds</div><div>1/4 cup raisins</div><div>1/4 cup unsweet shredded coconut (Can be found at Whole Foods)</div><div>1 teaspoon cinnamon. plus more for serving</div><div>A few drizzles of honey, for serving</div><div><br /></div><div>In a large bowl, stir together the oats, apple juice and yogurt. Cover and place in refrigerator overnight. </div><div><br /></div><div>In the morning, peel and core one of the apples. Coarsely grate it.</div><div>Add the grated apple, almonds, raisins, coconut and cinnamon to the oat mixture and combine well.</div><div><br /></div><div>Cut the remaining apple into 12 slices.</div><div>Divide the Bircher into four serving bowls.</div><div>Place three apple slices and a dollop of yogurt on top of each serving. </div><div>Give each bowl a sprinkle of cinnamon and drizzle of honey.</div><div>Dig in!</div><div><br /></div><h4 style="text-align: center;" class="separator" style="clear: both; text-align: center;"><a href="https://www.pinterest.com/pin/270216046381905965/?nic_v2=1aWG2j2WP" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EBgjDfcT2_uFIpyGtnIBIDQNhYcfrcmhlTLEVelIvay6kdqGRFR_0535O3Fvef_YqMfk-CYwR5DqgzTP55HOa4GcM-waT4A0BDsal4JQTJ1-jCZMhU3Sab8DdRjXe99RaTkCkRt7nkw/w213-h320/Untitled+%25284%2529.png" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com1tag:blogger.com,1999:blog-378190242420521310.post-39210951907810371192020-08-09T20:33:00.005-07:002023-06-16T13:16:32.889-07:00Hamburger, Olive You!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjRQRXvcEGAQNYceU8X4YzfLH2liLeRqJuhI9UhY9ZAGfPaHLfhLq3eYq1EcBaYQlQgdbVTDeT8y_nIGKZR2SR25F_l8rFmlF2YHplZw7LT5ivOjj_0QgnmK-T2F27GdRC4MeCSnDyYM/s2565/IMG_4759+%25282%2529.JPG" style="display: inline; padding: 1em 0px;"><img border="0" data-original-height="1226" data-original-width="2565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjRQRXvcEGAQNYceU8X4YzfLH2liLeRqJuhI9UhY9ZAGfPaHLfhLq3eYq1EcBaYQlQgdbVTDeT8y_nIGKZR2SR25F_l8rFmlF2YHplZw7LT5ivOjj_0QgnmK-T2F27GdRC4MeCSnDyYM/s640/IMG_4759+%25282%2529.JPG" width="640" /></a><br />
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I am a Hoosier from Indiana, but I'm no stranger to Michigan. For years and years, I’ve spent time every summer at our family cottage on Elk Lake. My grandparent bought it when I was very small and now I share it with my sister and brother. After all this time, how could I have missed olive burgers?</h4>
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<b>It wasn’t until this summer that I kept noticing them on menus every time we ate out. Sometimes the green pimento studded little guys were tucked under a blanket of melted cheese. Sometimes the olives were in a salty mayonnaise sauce. Both versions are pretty good, but an internet search revealed that the sauce version is the original. Apparently, the first olive burgers were served in Flint at a chain called Kewpee - and then the burger’s popularity spread to Lancing and beyond. </b></div>
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<b>Here’s my version of the saucy style of olive burgers. It turns out it tastes yummy as a potato chip dip as well.</b><br />
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<b>Ingredients for Four Olive Burgers:</b></div>
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<b>1 pound ground beef</b></div>
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<b>4 hamburger buns</b></div>
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<b>Kosher salt for seasoning burgers</b></div>
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<b>1/2 cup mayonnaise </b></div>
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<b>1/4 cup sliced pimento stuffed green olives</b></div>
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<b>2 tablespoons brine (liquid) from jar of olives</b></div>
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<b>1 teaspoon Worcestershire Sauce</b></div>
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<b>1/4 teaspoon black pepper</b></div>
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<b>1/4 teaspoon garlic powder</b></div>
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<b>1/4 teaspoon hot sauce such as Franks</b></div>
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<b>Lettuce, tomato and red onion slices</b></div>
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<b>Directions: </b></div>
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<b>Divide the pound of ground beef into fourths. Form each fourth into a ball and shape each one into a patty by hand or smash it town with a metal spatula. Sprinkle both sides each patty with Kosher salt. </b><br />
<b>Heat grill or pan to medium heat and cook on each side About 5 to 7 minutes according to how well done desired. </b><br />
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<b>Toast the buns on the grill or oven during the last 2 or 3 minutes of cooking. Not necessary, but a nice touch. Keep an eye on them though- they can go from toasty brown to burnt black in a matter of seconds!</b><br />
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<b>While the burgers are sizzling, make the sauce.</b><br />
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<b>Just whisk together the mayo, olives, brine liquid from jar, Worcestershire, garlic powder, pepper and hot sauce. </b></div>
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<b><br /> Assemble by placing a burger in each bun. Top with a couple tablespoons of olive sauce. Place lettuce, tomato and red onion slices on top. </b></div><div class="separator" style="clear: both;"><b><b><br /></b> <a href="https://www.pinterest.com/pin/270216046381580986/" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uOwIwWFn2rNJODPJXSiMpsnriJTf2_dJ_-d_RypOFLe6FzyoujUz39vPPRNBDzQ9H2lo8ix5MC_knl8GxBjY8Wm1tuy0_44eiFuZLjBmzL5TIqmadXjo5FhkGcxGjexj90ff-RJRAGc/w175-h263/Untitled+%25282%2529.png" width="175" /></a></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjRQRXvcEGAQNYceU8X4YzfLH2liLeRqJuhI9UhY9ZAGfPaHLfhLq3eYq1EcBaYQlQgdbVTDeT8y_nIGKZR2SR25F_l8rFmlF2YHplZw7LT5ivOjj_0QgnmK-T2F27GdRC4MeCSnDyYM/s2565/IMG_4759+%25282%2529.JPG" style="display: block; padding: 1em 0px;"><br /></a>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com2tag:blogger.com,1999:blog-378190242420521310.post-27211241740356156622020-04-10T12:14:00.002-07:002023-06-16T13:17:28.652-07:00Red Sauce Enchiladas <div class="separator" style="clear: both; text-align: center;">
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Well, we're all cooking at home and it's all about what we have on hand...</h4>
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A couple days ago, I talked to my neighbor from our driveway as she was sitting in her car. "This stay at home stuff is really cramping my style. I'm used to running to the store everyday to pick up what I want to make for dinner!"</h4>
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A bit later, Jenn called up for the recipe for the enchiladas that I made her the last time she was home. Then, I had used chicken, but the meat she had on hand was ground beef. No problem! I just told her to brown and drain it and go on with the recipe. I mentioned my earlier conversation with the thought that during this time, the thing to do is "shop" in your own refrigerator and pantry.</h4>
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So, in this recipe, go ahead and use any meat or cheese that you have. No tomato sauce? Dilute a can of tomato paste with two cups of water or puree a can of diced tomatoes. No can of diced tomatoes? Chop up fresh ones. It's the spices that make this dish yummy and hopefully, they are in your home store! P.S. Pull yours out of the oven before it looks over baked - like the photo here - Ha!</h4>
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Ingredients for 6 to 8 Red Sauce Enchiladas:</h4>
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2 cups any kind of meat (shrimp, cooked chicken, browned ground beef, pulled pork)<br />6 to 8 tortillas (any size, flour or corn)<br />1 (15 oz,) can tomato sauce<br />1 (15 oz.) can diced tomatoes<br />3 cups shredded cheese (Colby jack, cheddar, Monterey Jack)<br />1/2 cup diced onions<br />2 tablespoons canned diced green chilies (or sub 1/2 teaspoon red chili flakes)<br />2 1/2 teaspoons chili powder, divided<br />2 1/2 teaspoons ground cumin, divided<br />3/4 teaspoon salt, divided<br />1/2 teaspoon pepper divided<br />1/2 teaspoon garlic powder, divided</h4>
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Add 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper to the tomato sauce.</h4>
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Stir it really well to combine the spices into the tomato sauce. Set aside.</h4>
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In a bowl mix the meat, tomatoes, onions, green chilies, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 pepper.</h4>
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Coat the bottom of a casserole baking dish with some of the tomato sauce mixture.<br />Brush or spread the inside of each tortilla with a bit of the sauce.</h4>
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Place about 2/3 cup of the chicken mixture and 1/4 cup shredded cheese in each tortilla.</h4>
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Roll each tortilla and place seam side down in baking dish. If you end up making more than six enchiladas, they could be crammed in lengthwise, below the rolled up tortillas. </h4>
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Spoon the rest of the tomato sauce mixture over the enchiladas. Top with the remaining cheese.</h4>
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<span style="text-align: left;">Bake in a preheated 350 degree Fahrenheit oven for 30 minutes. </span></h4>
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Serve with garnishes, sour cream or a side salad. Dig in!
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com1tag:blogger.com,1999:blog-378190242420521310.post-31090341225848513712020-03-10T18:39:00.001-07:002020-08-19T06:54:01.060-07:00Brothy, Smoky Beans <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7dQAL4FyIyLMItNz2ErG4lKgjx8gWV3xgDLOcUrWD_pBdtiy7cmZYDvbU4VHZUTeclObghQY7tGhNRyGKqx3NjHXS6tIjyTI0goY7yIc9jNzQ6SYrZTCpNIJ2998vKMQNbDOt7Atu5k/s1600/FFDD8F90-403C-4C68-B2F6-1DA9C6D984D5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7dQAL4FyIyLMItNz2ErG4lKgjx8gWV3xgDLOcUrWD_pBdtiy7cmZYDvbU4VHZUTeclObghQY7tGhNRyGKqx3NjHXS6tIjyTI0goY7yIc9jNzQ6SYrZTCpNIJ2998vKMQNbDOt7Atu5k/s640/FFDD8F90-403C-4C68-B2F6-1DA9C6D984D5.jpeg" width="640" /></a></div>
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These brothy, smoky beans are just great as a side to grilled meats, pulled chicken and pork or even smoked meatloaf. They can be a whole meal if leftover bbq meats are added! I discovered that they are at their tastiest best when left to sit in their seasonings for at least a while before they are heated up. I’m a big fan of using time saving canned beans and broth. I’d love to know if anyone makes these easy and yummy beans; send me an email at yatesyummies@gmail.com.<br />
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Ingredients:<br />
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1 (15 oz.) can black beans<br />
1 tablespoon fresh lime juice<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon Kosher salt, divided<br />
1/4 teaspoon garlic salt<br />
1/4 teaspoon pepper<br />
2 (15 oz.) cans pinto beans<br />
1 cup beef broth<br />
1/4 teaspoon Chilean merken spice mix (or sub 1/4 teaspoon chili powder, 1/8 teaspoon smoked paprika, pinch cayenne pepper)<br />
Limes for serving<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4SHJ1wcFbDPTT632xk71ud0LmOQ_NX7mNJQ4lsAm3YaUqFfrC5lgRfVk7jdq3G2TMX8aSpfByQorx2NBoq7kCKQhWbmCksdaYE98zBJoJpJrI42WztwKoY7YOLJb8RfWpB2IYI5-Oao/s1600/F32AB42A-84EC-48F0-9E5D-C8CCF37E5D96.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1472" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4SHJ1wcFbDPTT632xk71ud0LmOQ_NX7mNJQ4lsAm3YaUqFfrC5lgRfVk7jdq3G2TMX8aSpfByQorx2NBoq7kCKQhWbmCksdaYE98zBJoJpJrI42WztwKoY7YOLJb8RfWpB2IYI5-Oao/s640/F32AB42A-84EC-48F0-9E5D-C8CCF37E5D96.jpeg" width="588" /></a></div>
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Prepare this the night before- or at least the morning of- (but don’t cook it until ready to serve) to make it the most flavorful .<br />
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Drain and rinse the black beans and place in a smallish bowl. Sprinkle the lime juice, chili powder, ground cumin, 1/4 teaspoon of Kosher salt, garlic powder and pepper. Give the beans a good stir, cover, and store in refrigerator.<br />
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Drain and rinse the two cans of pinto beans. Place beans in medium large bowl. And the remaining 1/4 Kosher salt and the merken (or use substitute spices above). Give it a stir and pour in the beef broth.<br />
Place in the refrigerator.<br />
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When ready to cook, add the black beans to the pintos. Either heat the beans in a pot by bringing to a boil and then turning the heat down- or, just heat in the microwave for 5 to 7 minutes until hot.<br />
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Serve with lime slices for squeezing.<br />
<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-30583735669372361102020-01-30T05:08:00.002-08:002023-06-16T12:48:02.152-07:00Roasted Cauliflower with Spicy Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbFRnwc2PzGI0SlUbBTmC3HhfksTKQPN_8x2PGE_8B1vEkuoVK641IMy1SMa1MZdZpJdBuX4R2xAWu8EiiZgT0pgGL7JcxC04ocBxslzMD3tu6asV5FLa0S2H1R1z9FtztY4tzcBnXhU/s1600/B2299479-9E55-4EA2-A0C3-A706E5C9C092.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbFRnwc2PzGI0SlUbBTmC3HhfksTKQPN_8x2PGE_8B1vEkuoVK641IMy1SMa1MZdZpJdBuX4R2xAWu8EiiZgT0pgGL7JcxC04ocBxslzMD3tu6asV5FLa0S2H1R1z9FtztY4tzcBnXhU/s640/B2299479-9E55-4EA2-A0C3-A706E5C9C092.jpeg" width="640" /></a></div>
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Roasted cauliflower is a great blank canvas and the perfect vehicle for an easy spicy sauce to ride around in! But this sauce is equally as yummy when it's on any roasted veggie- especially eggplant.</div>
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And by the way (don't we all love that phrase!), after years and years, I finally upgraded my phone all the way to an iPhone 11. Instead of taking the photos on this post with my Canon Rebel, I shot them with the iPhone. Besides that- I didn't even alter them with any of filter or program. (Perhaps you are thinking I should have - Ha!)</div>
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Ingredients for 2 to 4 servings:</div>
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1 head cauliflower</div>
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3 tablespoons tomato paste</div>
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3 tablespoons vinegar, (I used red wine vinegar here, but plain is best)</div>
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3 tablespoons olive oil, divided</div>
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1/2 teaspoon Kosher salt</div>
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1/2 teaspoon red pepper flakes</div>
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1/2 teaspoon ground cumin</div>
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1/4 teaspoon black pepper</div>
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4 cloves garlic, minced or put through a press </div>
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Greek Yogurt</div>
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A handful of herbs such as cilantro, basil, mint, parsley or dill</div>
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Directions:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzYI58QfEyDYIbQXb3tMCxRYITimnpT-BPWQAy2UQNin3kAzSPfkKwE7CXklJQ0ZV9SX8hjIk5lFBj7znmiNCHrYXfrNjXjwtE2_oDbjsNaxWhTT8Bw0zHok1GseJ9Y5r5WXJYPVWwoE/s1600/E1564F09-BE05-4C1A-9475-7AD00D95E5FB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzYI58QfEyDYIbQXb3tMCxRYITimnpT-BPWQAy2UQNin3kAzSPfkKwE7CXklJQ0ZV9SX8hjIk5lFBj7znmiNCHrYXfrNjXjwtE2_oDbjsNaxWhTT8Bw0zHok1GseJ9Y5r5WXJYPVWwoE/s640/E1564F09-BE05-4C1A-9475-7AD00D95E5FB.jpeg" width="640" /></a></div>
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Preheat oven to 400 degrees Fahrenheit or fire up the grill to medium high heat.<br />
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Wash the head of cauliflower, pull back the large green “leaves” and cut off the stem at the bottom. Slice the head in half and then cut out the core at the bottom of each half. Separate into florets and place on baking sheet. A quarter sized sheet works great.<br />
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Drizzle the cauliflower with 1 tablespoon olive oil and sprinkle with Kosher salt.<br />
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Put sheet in oven or in grill with door closed. Bake 20 minutes. Gently turn each floret over to allow other side to brown. Continue to bake another 10 minutes. Florets should easily pierce with a fork and have some deep golden brown spots when done.<br />
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While cauliflower is roasting, make the spicy tomato sauce.<br />
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Combine tomato paste, vinegar, 2 tablespoons olive oil, salt, pepper flakes, cumin, pepper and garlic. Either microwave for 1 1/2 minutes or heat up to just a boil in a pan.<br />
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Place roasted cauliflower in bowl, add heated sauce and gently mix to coat.<br />
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Serve with handfuls of herbs and a dollop of Greek yogurt.<br />
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<a href="https://www.pinterest.com/pin/270216046380653486/" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-Fo885_lbShCNURFEy0CN7UBKo-MEWXPP5fZGc840fckHS5517Y5WdcQyqYKbSBEry3JeG582atbb4mm8WsieN6uYH6IaFl85cI4mL-Rnvmf0XIbfTPHI2nGGDyT1NhHo8l7KfSjKHg/s320/Untitled.png" width="213" /></a></div>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-39250237523949976092019-12-24T19:32:00.002-08:002023-06-16T13:19:00.908-07:00Arugula Sweet Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYcEKIjCQjY3wG6SLKRde5ubdP9WJOjLqmVrPAU9qvs8nfYrIkGh_aCnrIGkyNkkPTABG_TOpiy7wrBwY5XC1cFyBvZ-2ZWO2HBPAGXTImTALZt3gaFHGz5TuWKzO9rq9h4Dg0wDXN9Y/s1600/IMG_4183+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYcEKIjCQjY3wG6SLKRde5ubdP9WJOjLqmVrPAU9qvs8nfYrIkGh_aCnrIGkyNkkPTABG_TOpiy7wrBwY5XC1cFyBvZ-2ZWO2HBPAGXTImTALZt3gaFHGz5TuWKzO9rq9h4Dg0wDXN9Y/s640/IMG_4183+%25282%2529.JPG" width="640" /></a></div>
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<h4>
This is the easiest salad ever - and maybe one of the prettiest. It's also super yummy. The arugula really works well with the apple, sweet potato and red onion. The apple cider vinegar dressing seals the deal. It's something that can be thrown together very quickly, especially by using the microwave to cook the potatoes. It's a very portable salad/side to bring to a pitch-in/potluck, just don't put the dressing on until ready to serve.</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhP3HWS6RJ6Sh7P4lcFWpqJEin0Ndi3axNcLXETUWM0TF_Y6BQQEBtp3faXTsIGodOIbdOwJyuLzF6pZJzu0VIwaE74RTIGuQe0k9QXKvGdO9uxGLxFGyM0stxm4nfeEtqHwEaHNp-DE/s1600/IMG_4169+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="826" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhP3HWS6RJ6Sh7P4lcFWpqJEin0Ndi3axNcLXETUWM0TF_Y6BQQEBtp3faXTsIGodOIbdOwJyuLzF6pZJzu0VIwaE74RTIGuQe0k9QXKvGdO9uxGLxFGyM0stxm4nfeEtqHwEaHNp-DE/s640/IMG_4169+%25282%2529.JPG" width="640" /></a></div>
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Ingredients for Four Servings:</div>
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4 cups arugula<br />
2 large sweet potatoes</div>
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2 Granny Smith apples</div>
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1/4 cup minced red onion<br />
2 tablespoons pomegranate seeds </div>
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1/2 cup olive oil</div>
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1/4 cup apple cider vinegar</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon pepper</div>
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1/4 teaspoon garlic powder</div>
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Directions:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzvxw2RYjLYnt3HOI3sMEBrViESbgwsgiTcAwxWDTIS6otrW73_2-ZWnhoSVMpLmmsmQzJrdqupes-pU8JcFlE8oB8PdK9FpbiM03gHMMLnUwiVLNIkg6OWuxIqVlgXy-j7_q5ZBm4Pk/s1600/IMG_4176+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1386" data-original-width="1600" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzvxw2RYjLYnt3HOI3sMEBrViESbgwsgiTcAwxWDTIS6otrW73_2-ZWnhoSVMpLmmsmQzJrdqupes-pU8JcFlE8oB8PdK9FpbiM03gHMMLnUwiVLNIkg6OWuxIqVlgXy-j7_q5ZBm4Pk/s640/IMG_4176+%25282%2529.JPG" width="640" /></a></div>
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<span style="font-weight: 700;">Wash and pierce each sweet potato a few times. Microwave on high about 6 minutes until they feel tender when squeezed but not mushy. Slice them open length wise, allow to cool, then cut into 1/4 inch cubes, leaving skin behind.</span><br />
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<b>Spread 1 cup arugula on each of four salads plates or put all four cups on one huge platter. Put sweet potato cubes, diced apple, diced onion, and pomegranate seeds on top of arugula. </b><br />
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<b>Whisk vinegar, oil, salt, pepper, and garlic powder together. Pour vinegar and oil mixture over ingredients and serve.</b><br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0CZb9SehHk2OVj2l4FxzEhEg3jivyJKtiMoFfre5ORYjfwkntDBrqGKJp4hpMO5QSH5Mk80CZhzU04Tr6uHOird2k00r7z3EjQk2StqtAMI3nefBpz8ztcfmd4DKB-jIBBB2rmE-hf8/s1600/Ruby+Red+Clam+Sauce+%25285%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0CZb9SehHk2OVj2l4FxzEhEg3jivyJKtiMoFfre5ORYjfwkntDBrqGKJp4hpMO5QSH5Mk80CZhzU04Tr6uHOird2k00r7z3EjQk2StqtAMI3nefBpz8ztcfmd4DKB-jIBBB2rmE-hf8/s320/Ruby+Red+Clam+Sauce+%25285%2529.png" width="213" /></a></div>
<b><br /></b>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-26926339553551011732019-12-21T20:21:00.001-08:002023-06-16T12:52:05.761-07:00Oatmeal Buckwheat Pancake Mix- An Easy Homemade Gift<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f5zAdawhSON4w8txH9Io2i-uF-MEYFUrohoCmzrDidEUriD7EkneyZlyJw-QXf2gkbvmB7WCqVZ6NrHRrQSRhXsAw56Avt4pDGq18Fjn5-JFPKmSFVLTN3pq-xg6wpSBzaOG5zL-ZUM/s1600/2DD2EFD4-1304-4F78-BC5B-31AA9610F209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f5zAdawhSON4w8txH9Io2i-uF-MEYFUrohoCmzrDidEUriD7EkneyZlyJw-QXf2gkbvmB7WCqVZ6NrHRrQSRhXsAw56Avt4pDGq18Fjn5-JFPKmSFVLTN3pq-xg6wpSBzaOG5zL-ZUM/s640/2DD2EFD4-1304-4F78-BC5B-31AA9610F209.JPG" width="640" /></a></div>
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<h4>
I had been listening to foodie type podcasts of Christmas past, when I heard this idea on an episode of Bon Appetit Foodcast. The topic was edible gifts and this sounded very doable since I already had all the dry ingredients on hand, including lots of jelly sized ball jars. All the receiver of a jar has to do is add the perishable, wet ingredients to make surprisingly fluffy pancakes.</h4>
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I did do some altering such as leaving out flax seeds and exchanging buttermilk for regular milk (or a nut milk) and vinegar. The original recipe called for whirling everything in a blender, but I don't like extra steps and I do like the fact that unblended pancakes have texture. Since the recipe calls for buckwheat flour and oatmeal, it could claim to be gluten free. If needed, I think the buckwheat flour could be changed out for all purpose flour. </h4>
<h4>
Small confession: because I bought my oatmeal and buckwheat from an Amish bulk food store, I jazzed the "Just Add" label of the mix up to say "Amish Oatmeal Buckwheat Pancakes". It just sounded better - ha! (There's an old story that people were giving a liter of puppies away for free, but no one was interested in them. When they put out a sign that said "Amish Puppies for $50", the pups were all sold in half an hour!)</h4>
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What's in the jar:</h4>
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1 cup old-fashioned oats </div>
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1/2 cup buckwheat flour</div>
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1 tablespoon sugar</div>
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1 teaspoon baking soda</div>
<div style="text-align: center;">
1 teaspoon baking powder</div>
<div style="text-align: center;">
1/2 teaspoon salt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7_2cATIe_31uDnNMTmOqXTmDs4Pf4QDBYZceTT3ghVCnDmTSuBTvnbL6Ik7bM2HyRkwjp5qrbqiOLiNO6Hzs3LVBDgH9fol8xdrtpUT6CWsPTefmLbiQBmJLABRMiPKHVzG1BKxYxSk/s1600/IMG_7153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7_2cATIe_31uDnNMTmOqXTmDs4Pf4QDBYZceTT3ghVCnDmTSuBTvnbL6Ik7bM2HyRkwjp5qrbqiOLiNO6Hzs3LVBDgH9fol8xdrtpUT6CWsPTefmLbiQBmJLABRMiPKHVzG1BKxYxSk/s640/IMG_7153.JPG" width="640" /></a></div>
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</h4>
<h4 style="text-align: center;">
What's on the Label - What Needs to be Added</h4>
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<div style="text-align: center;">
2 eggs</div>
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1/4 cup of melted butter</div>
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1 cup milk (can be nondairy)</div>
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1 1/2 teaspoons vinegar</div>
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<div style="text-align: left;">
Just stir the dry and wet ingredients together and fry as a regular pancake. They are great with maple syrup or even yummy with just butter and a fried egg on top.<br />
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<a href="https://www.pinterest.com/pin/270216046380475872/" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAj1BuGpKuJS1JOYVK18P_r2MexZ9Pd4aTTwIUtq863EtnMB8EE9B7nGfq6jX1EKBPg0UUXiK04qquCJqZsdjMP3McqPtmea7zuTRmkrWfbYWnG6R28g3Nx6t5B4zdvpYI69-mr07MXc/s320/Ruby+Red+Clam+Sauce+%25284%2529.png" width="213" /></a><a href="https://www.pinterest.com/pin/270216046380475871/" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa0A74T3YfM7ONTnQIFB_cgyKF2wOPxX7hkfMb2yS7uFF1_RHoVRdBJiJOOUUhdkKoSC2ilelEaJJLCLqh2GuMRVAys81CI5YVo8lL9TVRNXPL6VVyStfsmtdhceS3MnMzULCs2aTOxE/s320/Ruby+Red+Clam+Sauce+%25283%2529.png" width="213" /></a></div>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-15204340977001193802019-11-23T07:00:00.004-08:002023-06-16T13:20:09.687-07:00Ruby Red Clam Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOGNNjx1fn7Tl6CEDkaD3WWtVfrpxwH1YVhJcAOV-o1HYWas45vH9ltKPlzhwAKUcZjrjOX3Ju8ftTx76-N8kv2COtdKwEodgf9gYY695eQmIIOrMtmyHRblT-tsB-nyuTMFfSfWU0P0/s1600/IMG_3651+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOGNNjx1fn7Tl6CEDkaD3WWtVfrpxwH1YVhJcAOV-o1HYWas45vH9ltKPlzhwAKUcZjrjOX3Ju8ftTx76-N8kv2COtdKwEodgf9gYY695eQmIIOrMtmyHRblT-tsB-nyuTMFfSfWU0P0/s640/IMG_3651+%25282%2529.JPG" width="640" /></a></div>
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<h4>
So it's the weekend before Thanksgiving and you have lots of family coming in? Maybe the cousins from Detroit or the kids are home from college? Well, they all want to eat and but who wants to spend a lot of time in the kitchen right before the most labor intensive cooking day of the year?</h4>
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<h4>
I learned this fast, little cheat of a recipe from Ruby Menozzi, a Florida friend from Upstate New York. Ruby and her husband Ed come from huge families and they are used to feeding a lot of people, without being stuck behind a stove.</h4>
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<h4>
This easy recipe feeds a crowd with little effort because it relies on ingredients such as canned clams, tomato juice, and tomato paste. In fact, Ruby uses garlic from a jar and dried parsley- but even I couldn't go that far! (But it could be done!) If someone feels that bad about cheating with canned clams, run to Sam's Club or Costco and get some frozen clams. Steam them and stick the shells on the top when it served - but wait - who wants to go to all that trouble!</h4>
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<h4 style="text-align: center;">
Ruby Menozzi's Red Clam Sauce - Serves 8</h4>
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<h4 style="text-align: center;">
Ingredients:</h4>
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Several glugs of olive oil - enough to cover the bottom of a large pot to about 1/8 inch<br />1 teaspoon red pepper flakes<br />2 teaspoons dried oregano<br />1/2 cup chopped parsley<br />1 whole head of garlic, each clove peeled and put through a press or finely minced<br />1 (46 oz.) can tomato juice<br />1 (6 oz.) can tomato paste<br />1 (6 oz.) can chopped clams<br />1 (10 oz.) can whole clams<br />1 pound of pasta cooked according to package directions</h4>
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Directions:</h4>
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<h4>
Put oil in pan and warm it up over medium heat. Add pepper flakes, oregano and parsley. After they sizzle for 30 seconds, add the garlic and saute for another 30 second.</h4>
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<h4>
Pour in the tomato juice. Whisk in the tomato paste. Add the chopped clams along with the juice.</h4>
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Turn the heat down to low and allow the mixture to simmer for an hour or so.</h4>
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About 10 minutes before you are ready to eat, drain and add the can of whole clams. If the sauce seems too thick, add a bit of the liquid from the clams and some water. Simmer another 10 minutes.</h4>
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Serve over spaghetti, linguine, or even zucchini zoodles.</h4><div><br /></div>
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<a href="https://www.pinterest.com/pin/270216046380367051/" target="_blank"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttPOHPLJpRi0UpC2oYoCwlY3PRB9bZvDfBBjAFb4a_lhGEA3gIlp7d92cHOwUvcie73aeDoMn7Aaqjg-v-9pnW7lyNhOL0GCY3Pd4kIv7B4bTby6ouGyEaZfTGEJkgQ0djhA3j2x33Vk/s320/Ruby+Red+Clam+Sauce.png" width="213" /></a></div>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-18004135037285823782019-11-10T04:26:00.002-08:002023-06-15T19:20:54.203-07:00The Kane Sister's Pumpkin Bread (Muffins)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHMJJOeDM5lydW_tdNPBoSaMcxz0MJahO9W6RXBFv0GAWAO8L9_nnR4cZSKLTEmBbGWTzd8VbTISyS6qWaswpMCZdLGaVRWwL5ID-QyYamnjyNh_6DrJOG6IuzPW1Gfb70Zr71evD878/s1600/IMG_3706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHMJJOeDM5lydW_tdNPBoSaMcxz0MJahO9W6RXBFv0GAWAO8L9_nnR4cZSKLTEmBbGWTzd8VbTISyS6qWaswpMCZdLGaVRWwL5ID-QyYamnjyNh_6DrJOG6IuzPW1Gfb70Zr71evD878/s640/IMG_3706.JPG" width="640" /></a></div>
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<h4>
This recipe for pumpkin bread or muffins came from the same source as my family's legendary carrot cake</a>- the Mueller girls. These two sisters, who I knew when we were all teenagers, seemed to be on a diet all the time. It was so ironic that they sure could bake! Just like their fabulous carrot cake, this recipe has typical ingredients but a totally unorthodox way of combining them. Besides that, the directions call for baking it low and slow. It wasn't until years later that I realized how unconventional the recipe was. Nevertheless, my sister Claire and I used the recipe often and brought the resulting pumpkin bread to holiday pitch-ins for years!</h4>
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<h4 style="text-align: center;">
<b>Pumpkin Bread - Yields Two Loaves or 24 Muffins</b></h4>
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Ingredients:</h4>
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<h4>
<div style="text-align: center;">
3 cups regular white sugar</div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
3 1/3 cups flour</div>
<div style="text-align: center;">
1 cup vegetable oil</div>
<div style="text-align: center;">
1 (15 oz.) can pumpkin</div>
<div style="text-align: center;">
3 teaspoons cinnamon</div>
<div style="text-align: center;">
2 teaspoons baking soda</div>
<div style="text-align: center;">
2 teaspoons nutmeg</div>
<div style="text-align: center;">
1 teaspoon salt</div>
<div style="text-align: center;">
1 cup raisins</div>
<div style="text-align: center;">
1 cup chopped nuts such as walnuts</div>
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<h4 style="text-align: center;">
Directions:</h4>
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<h4>
Preheat oven to 325 degrees.<br />Oil and flour two loaf pans or insert cupcake liners in muffin pans.</h4>
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<h4>
Beat together the sugar and eggs.</h4>
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Add the flour, oil, pumpkin, baking soda, nutmeg and salt. Combine well.</h4>
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Stir in the raisins and nuts.</h4>
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<h4>
Make at 325 for one hour for pumpkin bread, about 30 to 40 minutes for muffins. Top will have characteristic crack and when inserted, toothpick should come out clean. </h4>
<h4>
If making pumpkin bread, let the loaf rest 5 minutes before removing from the pan.</h4>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-62502921956252373462019-07-29T20:28:00.000-07:002019-12-08T11:59:02.113-08:00Chicken Enchiladas with Tomatillo Sauce<div class="separator" style="clear: both; text-align: center;">
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<h4>
Caroline and Adam have been renovating their Chicago suburban kitchen for what must seem to them an eternity. For several months they have been without a stove, oven or sink. In fact, there is only one room in their whole downstairs that isn’t gutted. As a result they turned an upstairs bedroom into a makeshift kitchen, using a toaster oven and microwave to get by. To help them out, I made a few frozen meals so all they had to do was defrost, then nuke or bake. One meal Caroline requested was chicken enchiladas with tomatillo sauce. Don’t let the sour cream in the filling scare you off- there’s just enough of it to bind the chicken and onions together and the tomatillo sauce supplies tartness to offset the richness.</h4>
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<h4 style="text-align: center;">
Ingredients for the Tomatillo Sauce:</h4>
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<h4>
<div style="text-align: center;">
12 small to medium tomatillos</div>
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1 cup fresh cilantro, leaves and tender upper stems</div>
<div style="text-align: center;">
1 small to medium yellow onion, diced</div>
<div style="text-align: center;">
2 tablespoons canned green chili peppers</div>
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1 large clove garlic, put through a press</div>
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2 tablespoons vegetable oil</div>
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2 cups chicken broth</div>
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1/4 teaspoon salt or less </div>
</h4>
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<h4 style="text-align: center;">
Directions:</h4>
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<h4>
Husk the tomatillos by pulling the papery skins off. Wash and place in a pot of boiling water. Boil for 10 minutes and drain. Place cooked tomatillos, cilantro, onion, garlic and peppers in a food processor. Blend for about 30 seconds to a minute until all ingredients are combined. </h4>
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<h4>
Heat oil in skillet over medium high until it shimmers. Pour the blended tomatillo mixture into the hot pan. The liquid will hiss and start to boil. Give it a stir and turn the heat down to medium. Cook for another 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.</h4>
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Add in the chicken broth and stir well to mix it in. Continue to let the mixture simmer for another 10 minutes, stirring occasionally. Taste and if needed add the salt. If not, discard it.</h4>
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<h4 style="text-align: center;">
Ingredients for Eight Chicken Enchiladas:</h4>
<h4>
<div style="text-align: center;">
3 cups cooked chicken, shredded or cubed.</div>
<div style="text-align: center;">
1 cup diced white or yellow onions</div>
<div style="text-align: center;">
1 cup sour cream</div>
<div style="text-align: center;">
1/2 teaspoon salt</div>
<div style="text-align: center;">
1/4 teaspoon pepper</div>
<div style="text-align: center;">
8 large flour tortillas</div>
<div style="text-align: center;">
1 Batch of tomatillo sauce from recipe above</div>
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2 1/2 cups shredded Monterey Jack cheese</div>
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<h4 style="text-align: center;">
Directions:</h4>
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<h4>
In a bowl, mix the chicken, onions, sour cream, salt and pepper together.</h4>
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<h4>
Ladle just enough tomatillo sauce into a 9x13 baking dish to cover the bottom. Place a heaping 1/3 cup of chicken mixture in the center of each tortilla. Sprinkle 2 tablespoons cheese on top of the chicken in each tortilla. Roll each tortilla up and place seam side down into the baking dish.</h4>
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<h4>
Pour the remaining tomatillo sauce over the top, reserving about 1/2 cup for serving.</h4>
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Bake in preheated 350 degree oven for 50 minutes or until tortillas are browning and sauce is bubbling. Remove from oven and sprinkle the top with remaining cheese. Return to the oven and bake 5 minutes more to melt the cheese. Remove from oven and sprinkle with cilantro leaves as a garnish.</h4>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com1tag:blogger.com,1999:blog-378190242420521310.post-32463457746523898242019-07-19T05:49:00.001-07:002019-07-19T05:49:21.826-07:00Tomato Chickpea Stew<div class="separator" style="clear: both; text-align: center;">
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<h4>
Around our house, everyone knows I can throw together a meal in minutes. Maybe it's years of practice but I know the real secret is opening a can! Lately, chickpeas have become one of my favorite cans to open. I know many people think that it's a cheat not soak beans and cook them for hours, but who has time for that? Canned goods have great nutritional value as long as you don't see a lot of additives on the label ingredient list and they taste just about the same as fresh. This recipe includes three cans to open - but it also involves fresh kale! So, I don't feel too guilty about making this fast and yummy stew.</h4>
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<h4 style="text-align: center;">
Ingredients for Two Large Servings:</h4>
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<h4>
<div style="text-align: center;">
2 tablespoons olive oil</div>
<div style="text-align: center;">
1 (8 oz.) package of cubed ham or 1 cup of left-over ham, cubed</div>
<div style="text-align: center;">
2 good sized cloves garlic, put through a press or finally minced<br />
1 (14.5 oz.) cans beef broth</div>
<div style="text-align: center;">
1 (16 oz.) cans chickpeas, rinsed and drained<br />
1 (15 oz.) can of chopped tomatoes</div>
<div style="text-align: center;">
1 large bunch kale, ribs removed and chopped </div>
<div style="text-align: center;">
1/4 teaspoon pepper</div>
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<h4 style="text-align: center;">
Directions:</h4>
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<h4>
Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the ham cubes. Saute the ham for about 5 minutes, stirring occasionally to allow all sides to brown. Stir in the garlic and continue to cook for 30 more seconds.</h4>
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Pour in the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom.</h4>
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Then gently stir in the chickpeas, chopped kale, tomatoes and pepper.</h4>
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Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes.</h4>
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Ladle into soup bowls and serve.</h4>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-10408100323409601202019-07-01T06:00:00.000-07:002019-07-01T06:00:15.310-07:00Tortilla Pie<div class="separator" style="clear: both; text-align: center;">
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This is an old family favorite that's got it all in a wedge: taco meat filling, seasoned black beans, avocado and lots of melted cheese! It's a bit of a weeknight show stopper but easy enough to throw together in a hurry. I found that when I needed to bring a casserole to someone, it was a great option since it's different from the typical lasagna everyone else makes.</h4>
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Ingredients:</h4>
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1 pound ground beef<br />5 tortillas large (10 inch) <u><i>or</i></u> 10 small (7 inch), flour or corn<br />2 (15 oz.) cans tomato sauce<br />1 (15oz.) can black beans<br />1 ripe avocado<br />Juice of one lime, about 2 tablespoons<br />*Taco seasoning mix, store bought or make your own<br />3/4 cup shredded Monterey Jack cheese<br />1/4 cup chopped cilantro leaves</h4>
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*To make your own taco seasoning mix combine 2 tablespoons chili powder, 2 tablespoons ground cumin, 1 1/2 teaspoons Kosher salt, 3/4 teaspoon garlic powder and 3/4 teaspoon black pepper.</h4>
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Directions:</h4>
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Pour tomato sauce in pan and add 2 tablespoons of taco seasoning.</h4>
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Stir the seasoning into the tomato sauce and place over medium heat until it simmers.</h4>
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Turn the heat down to low, stir occasionally and let it simmer while you prepare the rest of the ingredients.</h4>
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Drain and rinse the beans. Put the beans in a bowl and mash them with a fork. Stir in 2 teaspoons lime juice and 2 teaspoons taco seasoning.</h4>
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Peel and scoop the avocado in a bowl. Add 2 teaspoons lime juice and 2 teaspoons taco seasoning and mash together.</h4>
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Brown hamburger over medium heat, drain grease. Stir in 2 cups of the tomato sauce into the cooked hamburger.</h4>
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Assemble the Tortilla Pie </h4>
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(If using small tortillas, cut filling amounts in half & make two pies)</h4>
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1. Smear 1/4 cup around the bottom of the pie pan. Place a tortilla on top of sauce. Spoon 1/2 the meat mixture on top. </h4>
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2. Put a second tortilla on top and spread black bean mixture on top. Sprinkle with 1/4 cup shredded cheese. </h4>
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3. Cover with a third tortilla and ladle on the rest of the meat sauce.</h4>
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4. Place the fourth tortilla on top and spread the avocado mixture over the surface.</h4>
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Top with 1/4 cup shredded cheese.</h4>
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5. Put the 5th tortilla on top and pour remaining reserved tomato sauce mixture on top. </h4>
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Bake for 30 minutes.</h4>
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6. Put remaining shredded cheese on top of stack, return to oven and bake 5 or so minutes more until the cheese on top has melted.</h4>
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7. Sprinkle with the cilantro leaves.</h4>
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Cut tortilla pie into fourths and serve.</h4>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com3tag:blogger.com,1999:blog-378190242420521310.post-61071706246537673192019-05-05T05:15:00.004-07:002023-06-16T12:58:39.293-07:00 Miso Flavored Chicken Noodle Soup & Lemony Chickpea and Rice Salad<div style="text-align: center;">Miso Flavored Chicken Noodle Soup - Serves Two </div><div><br /></div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFHFx0th8f3Za4iZau1isH25Ees6Q_0TWIckNtxZE7LIeRySeA1eiHRWbmTkEcgI8bc7Lkj82UC4G39g2fYL0AEEraCvC_5Z_IpFufMQQMEHQISXS_lEw89dahVakSAEBax98PURHMOc/s1600/7D0EF9B5-0C91-47AC-87E3-97803D6D3A0B.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1562" data-original-width="1600" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFHFx0th8f3Za4iZau1isH25Ees6Q_0TWIckNtxZE7LIeRySeA1eiHRWbmTkEcgI8bc7Lkj82UC4G39g2fYL0AEEraCvC_5Z_IpFufMQQMEHQISXS_lEw89dahVakSAEBax98PURHMOc/s640/7D0EF9B5-0C91-47AC-87E3-97803D6D3A0B.JPG" width="640" /></a></div>
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Ingredients:</h4>
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1 (15 oz,) can chicken broth<br />1 cup cooked noodles<br />1 cup spinach leaves<br />1 cup cooked chicken, chopped or shredded<br />1 tablespoon white miso<br />1 tablespoon soy sauce or a sauce such as Maggi, Tamari, or low sodium soy sauce<br />1/4 cup Thai basil leaves (optional)</h4>
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Place the chicken broth in a sauce pan and whisk in the miso and soy sauce. Heat the liquid to a boil.</h4>
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While heating the broth, place 1/2 cup noodles, 1/2 cup spinach and 1/2 cup chicken in each of two bowls.</h4>
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Pour a cup of the boiling broth over the contents of each bowl. Sprinkle each bowl with 2 tablespoons of Thai basil leaves, if using.</h4>
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Lemony Chickpea and Rice Salad - Serves Four</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg747ISYvGbNKhZy-AD5gHAXRqcJoal-ff0k72BK82B_DRXaSOPS7sCq47uu1cewH7974uMdNPdeznQd4uAILwKmVNnKcwEP5E1tZwqSfpOtIXF383stIyKHH7iRXXbjihcd83492Zgrbc/s1600/302AA7C4-884E-4027-91C6-DDA468F43CA5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1539" data-original-width="1600" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg747ISYvGbNKhZy-AD5gHAXRqcJoal-ff0k72BK82B_DRXaSOPS7sCq47uu1cewH7974uMdNPdeznQd4uAILwKmVNnKcwEP5E1tZwqSfpOtIXF383stIyKHH7iRXXbjihcd83492Zgrbc/s640/302AA7C4-884E-4027-91C6-DDA468F43CA5.JPG" width="640" /></a></div>
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Ingredients:</h4>
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2 cups cooked rice<br />1 (15 oz.) can chickpeas, rinsed and drained<br />1 cup spinach leaves<br />2 tablespoons finely diced red onion<br />1/2 cup olive oil<br />1/4 cup lemon juice<br />1/2 teaspoon salt<br />1/2 teaspoon cumin<br />1/2 teaspoon Aleppo pepper or red chili flakes</h4>
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Place rice, chickpeas, spinach leaves and onion in a bowl.</h4>
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Whisk together olive oil, lemon juice, salt and cumin.</h4>
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Pour dressing in bowl and gently toss. Divide into four servings.</h4>
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Sprinkle each serving with a 1/8 teaspoon of the pepper or chili flakes.</h4>
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</h4></div>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-27773943953608102322019-04-15T08:05:00.002-07:002023-06-16T13:09:11.455-07:00Pulled Pork Tacos & Almost Homemade Tomato Soup
Pulled Pork Tacos - Serves Six to Eight
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Ingredients for the Pulled Pork:</h4>
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<br />2 pound pork shoulder roast<br />1 (15 oz.) can beef broth<br />4 cloves garlic, put through a press<br />2 tablespoons lime juice<br />2 tablespoons olive oil<br />2 teaspoons lemon pepper<br />1 teaspoon chili powder<br />1/2 teaspoon smoked paprika<br />Plenty of corn tortillas to serve with Cabbage Salad and Pickled Onions<br /><br /></h4><div style="text-align: center;"><b>Cabbage Salad</b></div><div><h4 style="text-align: left;"><span style="font-family: inherit;">In a large bowl place the lettuce, onion, avocado, tomatoes, cilantro, and radishes. Whisk together the vinegar and olive oil, pour the mixture over the ingredients in the bowl, and gently toss. Sprinkle the cotija cheese on top.</span></h4><div><span style="font-family: inherit;"><br /></span></div><h4 style="text-align: left;"><div style="text-align: center;"><span style="font-family: inherit;">Pickled Onions</span></div><span style="font-family: inherit;">Place the red onion slices in a shallow bowl and pour white vinegar over them. If desired, add a pinch of salt and/or sugar. Allow them to sit for 10 minutes, then drain them and add them to the salad mixture.</span></h4></div>
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<br />Directions:</h4>
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Heat the oven to 325 degrees Fahrenheit or get out your crock pot and set it on high. Pour the beef broth into a deep baking pan or into the crock pot.</h4>
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<br />In a small bowl, combine the garlic, lime juice, olive oil, lemon pepper, chili powder and smoked paprika. Trim any excess fat and remove any string from the roast. Rub the garlic mixture into the roast.</h4>
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<br />Lower the spice rubbed roast into the baking pan or the crock pot. Cover the baking pan with foil or put the lid on the crock pot. Allow the roast to cook for 4 to 5 hours or until the meat is easily shredded with a fork.</h4>
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<br />Remove the roast from the pan or pot and place on serving platter. Scrape away any excess fat. Using two forks, shred the meat. Spoon some of the cooking liquid onto meat.<br />Serve with warm corn tortillas, Cabbage Salad and Pickled Onions.</h4>
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Sort of Homemade Tomato Soup - Serves Four</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmpno-AycTvIBurisKDWr8-T0W61SjmomZHpasufGBUxAil1Q_Gs9rrfd4eKP6P9_VEWD__9s50WFJlWycU9_IEaLpuG2CupuL4by8_ORv9eVon7c2u9dn9CLBRWpiegWhh6uP5fV1vY/s1600/6FFE19F1-97CD-4A42-9FA4-16E88B15A8F3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1504" data-original-width="1600" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmpno-AycTvIBurisKDWr8-T0W61SjmomZHpasufGBUxAil1Q_Gs9rrfd4eKP6P9_VEWD__9s50WFJlWycU9_IEaLpuG2CupuL4by8_ORv9eVon7c2u9dn9CLBRWpiegWhh6uP5fV1vY/s640/6FFE19F1-97CD-4A42-9FA4-16E88B15A8F3.JPG" width="640" /></a></div>
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Ingredients:</h4>
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2 tablespoons olive oil, divided<br />2 slices good bread<br />2 garlic cloves, put through a press<br />1/4 cup chopped fresh basil leaves<br />1 (15 oz.) can tomato sauce<br />1 (15 oz.) can chopped tomatoes<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />1/2 cup evaporated milk<br />Cream or extra evaporated milk for drizzling</h4>
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Directions: </h4>
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Make croutons by cutting the bread slices into cubes. Heat one tablespoon of olive oil in a skillet and add bread cubes. Cook the bread crumbs about 2 to 3 minutes on each side until browned. Set aside.</h4>
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<br />Heat the olive oil in a soup pan. Add the garlic and basil leaves. Saute them for 30 seconds. Add the tomato sauce, chopped tomatoes, salt and pepper. Bring to a boil, turn down heat and simmer for five minutes. Take off the heat. Stir in the evaporated milk. Pour into bowls and serve with croutons floating on top. Drizzle with some cream or extra evaporated milk if desired.</h4>
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</h4>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-82586505357357397422019-04-10T06:42:00.005-07:002023-06-16T13:11:59.239-07:00Jenn's Favorite Curried Chicken Salad & Chickpea Salad with Lemony Salted Yogurt and Plenty of Dill<div style="text-align: center;"><b style="font-family: inherit;">Jennifer's Favorite Curried Chicken Salad </b></div><div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH9gF9ZgbhJXRn0D7_leWTA05sdupN9XV5NBqViuACDPhotE5-Zl5oN6lUxn7qX58Q15o4O2PARATNE42MnzDVue9mBOvP4f6PR3PZklstm9yEAIfKehKdFTDmz8l3eEX3iwW5dEZpSM/s1600/797FDEA4-2522-4B64-82FD-D25B9052612A.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1493" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH9gF9ZgbhJXRn0D7_leWTA05sdupN9XV5NBqViuACDPhotE5-Zl5oN6lUxn7qX58Q15o4O2PARATNE42MnzDVue9mBOvP4f6PR3PZklstm9yEAIfKehKdFTDmz8l3eEX3iwW5dEZpSM/s640/797FDEA4-2522-4B64-82FD-D25B9052612A.JPG" width="596" /></a></div>
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Ingredients for Four Servings:</h4>
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2 cups cooked chicken</h4>, cut into bite sized pieces<br />1 apple, diced (Granny Smith is best if you have it)<br />2 tablespoons diced celery<br />2 tablespoons dried raisins<br />2 tablespoons chopped nuts (pecans are great, but any or none will do)<br />2 tablespoons diced onion (white, yellow, red or green)<br />1/2 cup mayonnaise<br />2 teaspoons apple cider vinegar<br />1 1/2 teaspoons sweet curry powder<br />1/2 teaspoon salt<br />1/4 teaspoon pepper
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Combine the chicken, apple, celery, raisins, nuts and onions in a bowl. Whisk together mayonnaise, vinegar, curry powder, salt and pepper. Add enough of the mayonnaise mixture to the chicken combination to coat it well, but not have the chicken be swimming in it. Serve on top of greens.</h4>
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Chickpea Salad with Lemony Salted Yogurt and Plenty of Dill</h4>
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Ingredients for Two Servings</h4>
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1 (15 oz.) can of chickpeas, rinsed and drained<br />1 medium tomato, diced<br />1 avocado, diced<br />1/2 medium cucumber, diced<br />1 tablespoon diced red onion<br />2 tablespoons olive oil<br />1 tablespoon red wine vinegar<br />1/2 teaspoon Kosher salt<br />1/4 teaspoon pepper<br />1/4 teaspoon garlic powder<br />1/4 cup Greek yogurt<br />1 teaspoon lemon juice<br />1/4 teaspoon dried dill<br />1/4 teaspoon Kosher salt<br />1 bunch of fresh dill and pita bread for serving</h4>
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Gently combine all chickpeas, tomato, avocado, onion, olive oil, vinegar, 1/2 teaspoon salt, pepper and garlic powder in a bowl. Whisk together yogurt, lemon juice and 1/4 teaspoon salt. Divide chickpea mixture between two plates. Put 2 tablespoons of yogurt mixture to side. Serve with pita and fresh dill.</h4>
Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-55192586175100238582019-03-29T08:02:00.005-07:002023-06-16T13:23:27.397-07:00Eggplant in Miso Seasoned Sauce & White Beans and Sausage with Chimichurri Sauce on Toast<div style="text-align: center;"><b style="font-family: inherit;">Eggplant in Miso Seasoned Sauce</b></div><div class="separator" style="clear: both; text-align: center;">
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Ingredients and Directions for Four Servings</h4>
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2 medium sized eggplants *</div>
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2 tablespoons vegetable oil plus more for brushing eggplant</div>
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Garlic salt, for sprinkling on the eggplant slices</div>
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1 white or yellow onion, peeled and sliced</div>
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4 garlic cloves, peeled and put through a press</div>
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1 cup beef broth</div>
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2 tablespoons white miso</div>
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2 tablespoons apple cider vinegar</div>
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2 tablespoons soy type sauce such as tamari, Maggi or reduced sodium</div>
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Optional: Greek yogurt and parsley for serving</div>
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Wash, dry and cut the ends off the eggplants. Slice about 1/4 inch thick and brush each side with a little oil. Sprinkle with garlic salt. Either grill over medium heat about 5 to 7 minutes a side or bake in a 375 degree oven for 50 to 60 minutes until easily pierced with a fork.</div>
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While eggplant is cooking, saute the onion slices in 2 tablespoons of oil over medium heat until tender - about 5 to 7 minutes. Add the pressed garlic and continue to cook for 30 more seconds. Pour in the beef broth. Whisk in the miso, apple cider vinegar and soy sauce. Simmer for 5 minutes or so.</div>
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Cut the cooked eggplant slices into fourths and add to the miso broth mixture. Gently toss. Serve with a swoosh of Greek yogurt and a sprinkle of parsley if desired.</div>
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*In the photo above, I used a combination of regular and baby eggplants.</div>
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White Beans and Sausage with Chimichurri Sauce on Toast</h4>
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Ingredients and Directions for Two Servings</h4><div><br /></div>
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2 to 4 slices of good quality bread, toasted<br />1/2 pound smoked sausage, sliced<br />1 (15 oz.) can of white beans such as Great Northern or cannelloni<br />1 medium tomato, diced<br />1 tablespoon diced red onion<br />2 tablespoons olive oil, plus more for cooking sausage<br />1 tablespoon red wine vinegar<br />1/4 teaspoon Kosher salt<br />1/4 teaspoon garlic powder<br />1/8 teaspoon black pepper</h4>
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Drain and rinse the beans. In a bowl, gently mix together beans, diced tomatoes, diced red onions, 2 tablespoons olive oil, vinegar, salt, garlic powder and pepper.</h4>
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Place the toast on a serving plate. Ladle the bean mixture and browned sausage slices between the two servings of toast. Top each serving with a tablespoon or two of chimichurri sauce.</h4>
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</h4>Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-39343501835233123162019-03-18T06:32:00.002-07:002023-06-16T13:13:30.721-07:00Roast Chicken<div style="text-align: center;"><b style="font-family: inherit;">Roast Chicken</b></div><div class="separator" style="clear: both; text-align: center;">
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<h4>
Use a fairly good sized chicken - like around 3 pounds or over</h4>
<h4>
<br />The easy way: sprinkle the chicken all over with garlic salt and lemon pepper. Roast in a pan or baking sheet with sides at 350 degrees Fahrenheit for one hour and 30 minutes.</h4>
<h4>
<br />The just a little bit harder way: Mix together 2 tablespoons orange juice, 1 tablespoons olive oil, 1 teaspoon oregano,1 teaspoon Kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon allspice, 1/2 teaspoon black pepper. and 1 garlic clove put through press. Rub all over the chicken. Place in a pan or baking sheet with sides and roast at 350 degrees Fahrenheit for 1 hour and 30 minutes. </h4>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-9608044345768121512019-02-18T07:49:00.002-08:002023-06-16T13:14:46.008-07:00Banh Mi Bowl, Citrus Beet Salad & Brown Rice Chickpea Stew<div style="text-align: center;"><b style="font-family: inherit;">Banh Mi Bowl </b></div><div style="text-align: center;"><b style="font-family: inherit;"><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrYsEh4g81PklIwW_aLJcPvvZwmUJo5_ex94R7b8y8CHYwojWtj8uqxCU3rnu_vw3p6_eQawwdFSF8Zpi0_DBnVHUGMZJMuXgKEDTdpZ0stIIwGG6x4bl3vCsHo5YStpBaiwK7xoUKaI/s1600/D095DCD5-3DDA-4244-9A90-AA388DFF3422.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1515" data-original-width="1600" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrYsEh4g81PklIwW_aLJcPvvZwmUJo5_ex94R7b8y8CHYwojWtj8uqxCU3rnu_vw3p6_eQawwdFSF8Zpi0_DBnVHUGMZJMuXgKEDTdpZ0stIIwGG6x4bl3vCsHo5YStpBaiwK7xoUKaI/s640/D095DCD5-3DDA-4244-9A90-AA388DFF3422.JPG" width="640" /></a></div>
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<h4 style="text-align: center;">
<b>To Assemble Banh Mi Bowls:</b></h4>
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<h4 style="text-align: left;">
1. For each bowl, cut a fourth of a cucumber into sticks, place in a bowl, cover with rice wine vinegar. Do the same thing for 1/8 of a sliced red onion. Plain or even apple cider vinegar can be substituted for the rice wine vinegar. On the day I made this lunch, I didn't have any carrots or daikon radish on hand, but they are wonderful to give a soak in vinegar and use in this bowl as well. Set the cucumber sticks and red onion slices aside while they sit for at least 5 minutes. </h4>
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2. For each serving, use a heaping half cup of left over cooked chicken, beef, or pork.</div>
</h4>
<h4 style="text-align: center;">
<br />Whisk together:</h4>
<h4 style="text-align: center;">
<br />2 cloves garlic, put through a press<br />1 tablespoon oyster sauce<br />1 1/2 teaspoons fish sauce<br />1 1/2 teaspoons Maggi, Tamari or soy sauce<br />1/2 teaspoon sesame oil<br />pinch black pepper</h4>
<h4 style="text-align: center;">
<br /><div style="text-align: left;">
Place the cooked meat with the whisked mixture and saute together over medium low heat for a good 5 minutes until the meat gets a crispy brown texture on the out side.</div>
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3. According to package directions, cook one serving of rice noodles, or even thin spaghetti. Drain and place noodles in serving bowl.</div>
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4. Drain the vinegar soaked cucumbers and any other veggies that might have been soaking, and place them on top of the noodles.</div>
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5. Add the meat.</div>
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6. Finish with a handful of cilantro, Thai (or regular) basil, and sliced radishes. A few slices of a hot pepper such as jalapeno or Serrano look nice on top.</div>
</h4>
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<h4 style="text-align: center;">
Citrus Beet Salad</h4>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Ingredients and directions for each serving:<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><br />
About 3/4 cup cooked beets - that's about 1 medium beet per person.<br />
1 medium orange, peeled and sectioned<br />
1 medium grapefruit, peeled, sectioned, and cut into pieces if sections are
large<br />
Heaping 1 tablespoon of shelled pistachio nuts<br />
Kosher salt<br />
Pepper<br />
Some good olive oil<br />
A handful of washed and dried herbs such as dill, parsley, or basil <o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Peel the beets, cut into chunks and either simmer on the stove in
a small amount of lightly salted water until tender - about 7 minutes. Or,
roast by putting them in a single layer, drizzled with olive oil and sprinkled
with Kosher salt, on a baking sheet at 375 degrees for about 45 to 50 minutes
or until easily pierced with a fork.<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><br />
Place the beets, orange and grapefruit slices on serving plate. Top with a
handful of herbs. Sprinkle with pistachio nuts, Kosher salt and pepper. Add a
swoosh of Greek yogurt on the side. Drizzle with some good olive oil.<o:p></o:p></span></b></div>
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<h4 style="text-align: center;">
Brown Rice Chickpea Stew</h4>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Ingredients and directions for four servings.<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">2 tablespoons vegetable oil<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 medium onion, diced<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 stalk celery, diced (optional)<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">2 garlic cloves, peeled and put through a press<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 (15 oz.) can broth - beef, chicken or
vegetable<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 (15 oz.) can diced tomatoes<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 (15 oz.) can chickpeas, drained and rinsed<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 cup rice, brown or white<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1 cup water<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1/2 cup of protein if desired, such as cooked
chicken, shredded beef,pork or poached egg </span></b></div><o:p></o:p>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1/2 teaspoon salt<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">scant 1/2 teaspoon oregano<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1/4 teaspoon pepper<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">1/4 cup fresh cilantro leaves, washed and dried<o:p></o:p></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><br /></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><br /></span></b></div>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Heat the oil in sauce pan and saute the onion and celery (if
using) until tender, about 5 minutes. Add the garlic and saute another 30 seconds.
Pour in the broth, diced tomatoes along with their juice, and the drained
chickpeas. Add the cup of water and rice. Season with the oregano, salt and
pepper. Bring to a boil, then turn down heat to low and simmer for 45 minutes
or until the rice is tender. Ladle into bowls and sprinkle each serving with a
tablespoon of cilantro leaves<o:p></o:p></span></b></div>
<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-14065715605312266962018-12-16T12:44:00.002-08:002023-06-15T20:46:11.638-07:00Oatmeal Raisin Banana Pancakes<div class="separator" style="clear: both; text-align: center;">
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<h4>
I'm just going to tell you right now - these pancakes are not light and fluffy! But they are healthyish and they do taste yummy. The oatmeal gives them a lot of texture and good-for-you fiber. I started making them for something that was a little fun and different for breakfast, yet I didn't want to jump too far off the mindful eating track. The raisins and cinnamon make them taste good enough for a holiday breakfast. But the banana is key; honestly without it this dish is pretty dry! </h4>
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<h4 style="text-align: center;">
Ingredients and Procedures for Six Medium Sized 6" Pancakes</h4>
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<h4>
2 eggs<br />1 medium banana, mashed<br />1 cup oatmeal<br />1/4 cup buckwheat (or all purpose flour)<br />2 tablespoons almond milk (or regular milk)<br />1 tablespoon baking powder<br />1 tablespoon maple syrup<br />1 tablespoon lemon juice<br />1/2 teaspoon salt<br />1/2 teaspoon cinnamon<br />1/4 cup dried raisins</h4>
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<h4>
1 tablespoon vegetable oil to fry pancakes</h4>
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<h4>
In a large mixing bowl, whisk the eggs until the yolk and white are well combined. Add the mashed banana, oatmeal, buckwheat, milk, baking powder maple syrup, lemon juice, salt and cinnamon. Mix well to incorporate all the ingredients into a blended batter. Stir in raisins.</h4>
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<h4>
Heat the oil in skillet over medium heat until it shimmers. Working in two batches, fry three pancakes at a time by dropping 1/4 cup of batter on skillet for each pancake. When multiple bubbles appear on surface, flip each pancake over and cook for three additional minutes.</h4>
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<h4>
Serve with maple syrup. </h4>
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<h4 style="text-align: center;">
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-7741605363505896012018-12-08T08:53:00.002-08:002023-06-16T13:27:16.016-07:00Old Fashioned Christmas Cookies: Easy and Super Delicious!<div class="separator" style="clear: both; text-align: center;">
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<h4>
The recipe for these cookies must be at least 100 years old. I'm guessing this because my grandmother, who was born in 1903, brought Christmas tins of these to our house every holiday season. I remember biting into them - still cold from being in the truck of the car - and literally sinking my teeth into the soft shortbread covered with frosting. Sometimes she decorated them with tiny edible silver balls which seemed to add a magical quality to them. When I was about ten, she gave me the recipe and called them "Aunt Mary's Cookies". I should have asked her who Aunt Mary was! She must have been a relative that was gone before my time. I still love this recipe and even though they don't look very Pinterest or Instagram worthy, they are absolutely delicious! They are especially easy for kids to make which makes them perfect for the season. Merry Christmas! </h4>
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Aunt Mary's Cookies - Ingredients and Directions for 2 1/2 Dozen</h4>
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1 1/2 cups confectioners sugar<br />1 cup butter (2 sticks, regular salted)<br />1 egg<br />1 teaspoon vanilla extract<br />1/2 teaspoon almond extract (optional)<br />2 1/2 cups all purpose flour<br />1 teaspoon baking soda*<br />1 teaspoon cream of tarter*<br />Decorative sprinkles</h4>
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<br />*4 teaspoons baking powder can be substituted for the baking soda and cream of tarter</h4>
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<br />Preheat oven to 375 degrees Fahrenheit </h4>
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<br />1. and 2. Using a mixer, cream the confectioners sugar and butter together until the mixture is light and fluffy.</h4>
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<br />3. and 4. Add egg and extract(s) and mix until well combined</h4>
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<br />5. and 6. Add flour, soda and cream of tarter (or baking powder) and either stir in or use mixer until the dough is stiff and smooth.</h4>
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<br />7, Use two spoons to drop rounded mounds onto an ungreased baking sheet lined with either foil or parchment paper and place in preheated 375 Fahrenheit degree oven for 12 to 15 minutes. Cookies will be done when they are faintly brown in places around edges or on top.</h4>
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Ingredients and Directions for Basic Butter Cream Frosting - Plenty for 2 1/2 Dozen Cookies</h4>
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1 1/2 cups confectioners sugar<br />1/2 cup butter (1 stick regular salted)<br />2 tablespoons milk<br />1/8 teaspoon salt</h4>
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<br />Using a mixture, cream all ingredients together until light and fluffy.</h4>
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Frost each cookie and decorate with anything you wish!</h4>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com2tag:blogger.com,1999:blog-378190242420521310.post-2764712891817299612018-10-23T19:32:00.002-07:002023-06-16T13:29:22.798-07:00Australian Pub Food: Chicken Parmigiana<div class="separator" style="clear: both; text-align: center;">
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When we went to Australia a couple of years ago, I'm sorry to say this exhibit in the Melbourne Museum is as close as we got to seeing a kangaroo and an emu. </h4>
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But in our limited time there we did see the Sydney Opera House and ....<br />
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... Melbourne's famous St. Kilda Beach. In fact, we walked all over Melbourne as Allison showed us the sights of the city she lived in for a few months. (Later during her time in Australia she worked up north in an Uranium mine - but that's a whole other story!) </h4>
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One thing we made sure to do was pop in to one of the pubs by the beach and get a parma - also called a parmy depending where you are in Australia. This dish would be called Chicken Parmesan in the United States, but its Aussie full name is Chicken Parmigiana and it's usually served with french fries, either underneath or on the side. Sometimes there is the option of ordering it with a ham slice under the melted cheese.</h4>
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It was amazing to me that a dish that would be served in a fine Italian restaurant here, was considered bar food there! I've made this dish for many years, sometimes substituting eggplant or even round steak for the chicken, and the girls always loved it. If you make it, send me a line or two and tell me how it went: yatesyummies@gmail.com.</h4>
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<h4 style="text-align: center;">
Chicken Parmigiana - Serves Four </h4>
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Preheat oven to 375 degrees.</div>
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One of the reasons this dish is yummy is that the sauce is nice and rich! So the first thing you want to do is make this quick, easy sauce and let it simmer on low heat while you are preparing the chicken.</div>
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Ingredients and Procedures for Parm Sauce</div>
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2 (15 oz.) cans of tomato sauce</div>
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1 tablespoon sugar</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon powdered garlic</div>
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1/2 teaspoon dried oregano</div>
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1/4 teaspoon of crushed red pepper flakes</div>
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1/4 teaspoon pepper</div>
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Mix ingredients together in a sauce pan. Let the mixture simmer over medium/low heat for 20 or 30 minutes.</div>
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Ingredients and Procedure for Chicken</div>
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<span style="text-align: center;">4 (4 to 5 oz.) chicken breasts</span></div>
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1/2 cup flour</div>
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1/4 teaspoon salt</div>
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1/8 teaspoon pepper</div>
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1 egg</div>
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1 tablespoon milk or water</div>
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1/2 cup dry bread crumbs</div>
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1/4 cup grated Parmesan cheese</div>
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1/2 teaspoon dried oregano</div>
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Vegetable or olive oil</div>
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Rinse the chicken breasts and pat them dry with paper towels. Set aside.</h4>
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In a bowl mix together the flour, salt and pepper.</h4>
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In a second bowl whisk together the egg and the milk or water.</h4>
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In a third bowl mix the bread crumbs, Parmesan cheese and dried oregano.</h4>
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Using tongs, take a chicken breast and dredge it in the flour. Then coat it in the egg mixture and finally cover it with the bread crumb mixture.</h4>
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<span style="text-align: center;">Put enough of the oil into a skillet so it covers the pan and is about a 1/4 inch deep. Heat the oil over medium heat. Brown both sides of the chicken breasts about 5 minutes per side. Be careful not to let the pan get too hot because you want the chicken to be golden brown and not burnt.</span></h4>
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Transfer the browned chicken to a plate and drain the oil out of the skillet. Return chicken back to an oven safe skillet or place it in a baking dish. </h4>
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Spoon the simmered Parm Sauce over each breast and place in the preheated oven for 40 minutes.</h4>
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Carefully take hot skillet or baking dish out of the oven. Top each breast with 1/2 cup shredded mozzarella cheese. Return to the oven and continue baking for 10 additional minutes or until cheese is browning and bubbly.</h4>
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Serve with french fries as they do in the pubs or opt for a nice green salad!</h4>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com2tag:blogger.com,1999:blog-378190242420521310.post-42955745760001892912018-08-03T18:53:00.001-07:002019-06-18T15:54:52.318-07:00Cucumber and Radish Salad<div class="separator" style="clear: both; text-align: center;">
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We've been traveling in our motor home for a couple weeks now. We went up through Michigan and crossed over into Canada. Then we traveled across the entire expanse of lower Ontario, went into Quebec and entered the Unites States again via New York. Upstate New York is a lot like upper Michigan; the 45th Parallel runs through both states - except New York has mountains! In both Michigan and New York we were gifted cucumbers and I found myself trying to do something other than just slicing into a lettuce salad. Pairing the cucumber with radishes gave them a kick and the yogurt kept it refreshing. But what I really liked was the flavor the thin red onion slices gave the salad; the yogurt mellowed them out and it made this quick and easy side really yummy!<br />
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Ingredients for Four Servings:</div>
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1 large cucumber</div>
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2 radishes</div>
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1/3 of a medium red onion</div>
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1/3 cup Greek yogurt</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon dried dill</div>
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1/4 teaspoon pepper</div>
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Wash and cut the ends off the cucumber. Thinly slice and put into bowl. Wash and thinly slice radishes and add to cucumber. Peel onion, thinly slice and place in the bowl. Spoon in the yogurt and the salt, dill and pepper. Gently toss and refrigerate, covered, until ready to serve.</h4>
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Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0tag:blogger.com,1999:blog-378190242420521310.post-83216747436005358232018-07-17T05:23:00.000-07:002018-07-17T05:29:23.821-07:00Porto Pork Chops<br />
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Almost right after she graduated from Indiana University, Allison took off for Spain to teach English and explore the world. She got a week off at Easter time, and we joined her in Madrid. We rented a car and drove into Portugal. Back in the 1400s, it was a world power and its only rival was Spain. In fact, the 1494 Treaty of Tordesillas divided the world in half between the two countries. Nothing last forever - right? However, while Ronald Reagan was president, Argentina claimed that the treaty gave them the right to the British owned Falkland/Malvinas Islands. Of course England didn't agree and forcefully let it be known the treaty was obsolete!</h4>
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We stayed in the city of beautiful Porto for a couple days and were charmed by the tiles, the architecture, all the colors but especially by the food. On Easter Sunday we ate at a fabulous restaurant right on the water where Roy ordered a<span style="background-color: #444444; font-family: inherit;"> Francesinha, a sort of sandwich made of several pork meats which were swimming in the most delicious sauce any of us had ever tasted. It was definitely something cooked low and slow and had a dash of what Porto is famous for - port wine.</span></h4>
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<span style="background-color: #444444; font-family: inherit;">When we got home, I was dreaming of those flavors but didn't have the time or patience to watch over something for hours. I don't drink alcohol, but I like to cook with it for the complexity it gives to a dish and I figured a bit of port might give me the essence of what I was looking for in a hurry. The inspiration for this dish posted here came from a recipe in the 2009 cookbook, The Family Chef by Jewels and Jill Elmore. I tweaked it a bit and the result turned out to be a favorite of Roy's. Of course, it is still totally delicious without the port and over the years I have often left it out.</span></h4>
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Ingredients:</div>
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4 pork chops, about 1/4 to 1/2 inch thick</div>
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2 medium sweet potatoes</div>
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4 tablespoons olive oil, divided</div>
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4 garlic cloves, put through a press</div>
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2 teaspoons dried sage</div>
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2 teaspoons dried thyme</div>
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1 teaspoon kosher salt</div>
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1 teaspoon lemon juice</div>
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1/2 teaspoon black pepper</div>
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1/4 cup finely chopped red onion</div>
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1/4 cup plus 1 tablespoon chopped Italian parsley leaves</div>
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1/4 cup tawny port (optional)</div>
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Procedure:</h4>
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Preheat oven to 375 degrees Fahrenheit.</h4>
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<br />Peel each sweet potato and pierce with a fork. Microwave on high for six minutes. When cool enough, cut into cubes. Set aside.</h4>
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<br />Combine 2 tablespoons olive oil, garlic, sage, thyme, salt, lemon juice and pepper to make a paste. Reserve 1 teaspoon of mixture. Rub the rest into both sides on each pork chop. Add the remaining 2 tablespoons olive oil in a oven proof pan such as an iron skillet or Dutch oven and place over medium high heat until very hot. Brown each pork chop about 3 minutes on each side. Remove from pan and set aside.</h4>
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<br />Add the sweet potato cubes, diced red onion, 1/4 cup parsley and the reserved 1 teaspoon of spice mixture to the same hot skillet that the pork chops were browned in. Gently stir to combine and loosen the crispy bits. Sear the sweet potatoes, turning over once after 2 minutes. Continue to cook for 2 additional minutes.</h4>
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<br />Return the pork chops to the pan, nestling them among the sweet potato cubes. Pour the port over the pork chops and sweet potatoes and cook for 2 minutes.</h4>
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<br />Place skillet into the oven and bake for 10 minutes.</h4>
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<br />Remove from oven and sprinkle with 1 tablespoon chopped parsley.</h4>
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<br />Julie Yateshttp://www.blogger.com/profile/01886366509052446399noreply@blogger.com0