Gwen's blog
it always cost more and takes longer car repairs
11 years ago
Wednesday, April 27, 2011
Wednesday, November 10, 2010
medical librarian
Sent a ltr and resume to sequoia hosp for a med lib pos 2 days, no benefits, and the next day they actually responded. The same happened today finally. I am going to see her on Fri.
Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.
Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.
maybe
Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.
Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.
Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.
Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.
maybe
Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.
Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.
Friday, November 05, 2010
yummy beans
Caramelized Asian Pork Chops with Sizzled Ginger Rice
Inspiration:
Food & Wine
Pork Chop Ingredients:
•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper
Pork Chop Instructions:
1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.
Rice Ingredients:
Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook
Ingredients:
•1 pound dried navy or Great Northern beans
•8 ounces slab or thick-cut bacon, cut into 1/4" pieces
•1 cup chopped onion
•2 cloves garlic, chopped
•1 1/2 cups packed dark brown sugar
•2 cups ketchup
•6 tablespoons maple syrup
•6 tablespoons dark molasses
•1/4 cup Worcestershire sauce
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Instructions:
1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
2.Preheat the oven to 300 degrees F.
3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
7.Serve hot.
Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.
•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger
Rice Instructions:
1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.
Inspiration:
Food & Wine
Pork Chop Ingredients:
•4 garlic cloves, halved
•2 tablespoons soy sauce
•2 tablespoons sugar
•1 tablespoon vegetable oil
•8 very thin pork rib chops (about 4 ounces each)
•Salt and freshly ground pepper
Pork Chop Instructions:
1.Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.
Rice Ingredients:
Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook
Ingredients:
•1 pound dried navy or Great Northern beans
•8 ounces slab or thick-cut bacon, cut into 1/4" pieces
•1 cup chopped onion
•2 cloves garlic, chopped
•1 1/2 cups packed dark brown sugar
•2 cups ketchup
•6 tablespoons maple syrup
•6 tablespoons dark molasses
•1/4 cup Worcestershire sauce
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Instructions:
1.Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
2.Preheat the oven to 300 degrees F.
3.Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
4.Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
5.Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
6.Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
7.Serve hot.
Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.
•1 1/2 cups sushi rice
•2 cups water
•1 tablespoon vegetable oil
•1/4 cup julienned fresh ginger
Rice Instructions:
1.Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2.Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.
Halloween
My friend Marilyn has friends come over fdor dinner and to help her pass out candy. I go out. I get no tricker or treaters here. That may be why. A good night to go out for dinner or to the gym.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp
Inspiration:
Bon Appetit
Ingredients:
•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream
Instructions:
1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.
I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.
Wednesday, November 3, 2010
Butternut Squash Risotto with Shrimp
Inspiration:
Bon Appetit
Ingredients:
•3 ounces pancetta (Italian bacon), chopped
•1 pound large uncooked deveined peeled shrimp
•1 tablespoon olive oil
•1 large onion, chopped (about 1 3/4 cups)
•1 garlic clove, chopped
•1 cup short-grain rice (such as arborio or carnaroli)
•4 cups vegetable broth, heated in microwave
•1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
•1 tablespoon chopped fresh sage
•1/4 cup whipping cream
Instructions:
1.Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2.Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
3.Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
4.Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
5.Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.
I also made butteernut squash soup w apple cream and coconut milk. I'm still tweaking it a bit of cinnamon and carrot, celery and sauteed onion along w curry powder and nutmeg.
Saturday, October 16, 2010
Men
One fixed my sink. That was good. He is handy, that's Dave, I can count the words spoken almost in 10 fingers.
Socially a bit under developed, divorced. kids grown, cabinet maker, caretaker of his Dad. I met him 7/4.
Then there is Anthony, Greek, my age, we just had our first date last Sun, and have another this one. He is of the impression we match and enumerated our similarities. I'm not so sure. We did have a nice dinner and walk and he even carried my purse when it got to heavy. No kids, been divorced twice. In finance and also is a D.J.
for private parties of 100 or so.
Then my dear Patrick, 40, is sure a loving delight.
I'll see him on Sat. We always have a great time.
Not to mention Tom from LA, Bobs age. He's new.
Mickey's birthday is coming up on the 19th and this time fingers crossed the Dow won't fall.
Made stuffed mushrooms last night and tonight.
I didn't have zucchini to add t the feta and spinach last night so I didn't enough feta and added some carrot. too too hot with the powder they added. I put way too much of a dollop in without testing it first. I thought it would be like roasted red peppers and humus I get. NOT!
Worked out at the farmers market for 3 hrs yesterday including PT. My back and spirits were up. It's been a long to my since I pushed me that much and added exercises for my gluts more for my arms and legs and the front of my leg. The machines have changed a lot. At 4 30 putt on my meditation tape to align my chakras and do some guided meditation. Finally went to sleep near 5 30.
I got up at 9 30 and ran quickly to the farmers market downtown for tomatoes and samosas, spinach, radishes and more red peppers to roast and mix w garbanzo beans and lemon and tahini for humus.
Today, I didn't hurt so I went back to the gym. I added 2 more cardio to the treadmill and the bike. The eliciptal and stair master is hard.
I think I may rest my back is starting to bother me. I had a real hard tome getting up from the floor. I always do. Reminds me of Dad trying to get to his feet at the beach.
I'm watching my diet and kicking up the exercise. I'm not pillless. I took 4 or 5 this week and a muscle relaxer this morning b4 I went in to the gym. I see the PT on Mon again.
I blew off an apt w the health and wellness center Dr. I have another w the man man in Nov. It bugged me to be handed off to his associate Dr. without a word in Aug. I forgot.
I need to see my dentist about a crown.
Got some new glasses.
thought about contacts....or surgeI got taken off pt
Inspiration:
Real Simple
Ingredients:
•2 tablespoons brown sugar
•1 tablespoon low-sodium soy sauce
•2 teaspoons grated fresh ginger
•4 6-ounce pieces white fish fillet (such as cod or halibut)
Instructions:
1.Heat grill to high.
2.In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
3.Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.
Notes:
Loved the ginger-soy combination with the fish may add ginger too.
Socially a bit under developed, divorced. kids grown, cabinet maker, caretaker of his Dad. I met him 7/4.
Then there is Anthony, Greek, my age, we just had our first date last Sun, and have another this one. He is of the impression we match and enumerated our similarities. I'm not so sure. We did have a nice dinner and walk and he even carried my purse when it got to heavy. No kids, been divorced twice. In finance and also is a D.J.
for private parties of 100 or so.
Then my dear Patrick, 40, is sure a loving delight.
I'll see him on Sat. We always have a great time.
Not to mention Tom from LA, Bobs age. He's new.
Mickey's birthday is coming up on the 19th and this time fingers crossed the Dow won't fall.
Made stuffed mushrooms last night and tonight.
I didn't have zucchini to add t the feta and spinach last night so I didn't enough feta and added some carrot. too too hot with the powder they added. I put way too much of a dollop in without testing it first. I thought it would be like roasted red peppers and humus I get. NOT!
Worked out at the farmers market for 3 hrs yesterday including PT. My back and spirits were up. It's been a long to my since I pushed me that much and added exercises for my gluts more for my arms and legs and the front of my leg. The machines have changed a lot. At 4 30 putt on my meditation tape to align my chakras and do some guided meditation. Finally went to sleep near 5 30.
I got up at 9 30 and ran quickly to the farmers market downtown for tomatoes and samosas, spinach, radishes and more red peppers to roast and mix w garbanzo beans and lemon and tahini for humus.
Today, I didn't hurt so I went back to the gym. I added 2 more cardio to the treadmill and the bike. The eliciptal and stair master is hard.
I think I may rest my back is starting to bother me. I had a real hard tome getting up from the floor. I always do. Reminds me of Dad trying to get to his feet at the beach.
I'm watching my diet and kicking up the exercise. I'm not pillless. I took 4 or 5 this week and a muscle relaxer this morning b4 I went in to the gym. I see the PT on Mon again.
I blew off an apt w the health and wellness center Dr. I have another w the man man in Nov. It bugged me to be handed off to his associate Dr. without a word in Aug. I forgot.
I need to see my dentist about a crown.
Got some new glasses.
thought about contacts....or surgeI got taken off pt
Inspiration:
Real Simple
Ingredients:
•2 tablespoons brown sugar
•1 tablespoon low-sodium soy sauce
•2 teaspoons grated fresh ginger
•4 6-ounce pieces white fish fillet (such as cod or halibut)
Instructions:
1.Heat grill to high.
2.In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
3.Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.
Notes:
Loved the ginger-soy combination with the fish may add ginger too.
Thursday, October 07, 2010
Octoberfest and apple cake
My laptop picked up a virus and the geeksquad charged 130 to clear it.
My kitchen sink is clogged. Water goes down on one side but not the other and unfortunately the dish washer drains into the side that doesn't drain. I've had the plumber out here once.
I'm a hoarder. I have to keep tossing. So easy to stop and keep junk, napkins, forks, plastic, catchup....
Our Best-Ever Apple Cake (Southern Living October 2010)
Ingredients:
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Browned-Butter Frosting
Ingredients:
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions:
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
***This i'd use cream cheese frosting
Warm Lentil Salad with Roasted Beets and Goat Cheese
Inspiration:
Bobby Flay and beets from our CSA
Ingredients:
•1 medium Spanish onion, peeled and quartered
•1 carrot, quartered
•1 stalk celery, quartered
•1 fresh or dried bay leaf
•4 sprigs fresh thyme
•4 cups chicken stock
•1 1/4 cups dried French green lentils
•Salt and freshly ground pepper
•2 tablespoons olive oil
•1/4 pound slab bacon, diced
•2 cloves garlic, finely chopped
•1 small carrot, peeled and finely diced
•2 teaspoons finely chopped fresh thyme leaves
•1 tablespoon sherry vinegar
•4 cups frisee or mixed greens
•Sherry Vinaigrette, recipe follows
•4 slices goat cheese
•French bread, for serving
Instructions:
Begin by roasting the beets.
Lentils:
Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
Roasted Beets:
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
Preheat oven to 375 degrees F.
Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Sherry Vinaigrette:
•1/4 cup sherry vinegar
•2 teaspoons Dijon mustard
•1 teaspoon chopped fresh thyme
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/2 cup olive oil
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
My kitchen sink is clogged. Water goes down on one side but not the other and unfortunately the dish washer drains into the side that doesn't drain. I've had the plumber out here once.
I'm a hoarder. I have to keep tossing. So easy to stop and keep junk, napkins, forks, plastic, catchup....
Our Best-Ever Apple Cake (Southern Living October 2010)
Ingredients:
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Browned-Butter Frosting
Ingredients:
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Directions:
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
***This i'd use cream cheese frosting
Warm Lentil Salad with Roasted Beets and Goat Cheese
Inspiration:
Bobby Flay and beets from our CSA
Ingredients:
•1 medium Spanish onion, peeled and quartered
•1 carrot, quartered
•1 stalk celery, quartered
•1 fresh or dried bay leaf
•4 sprigs fresh thyme
•4 cups chicken stock
•1 1/4 cups dried French green lentils
•Salt and freshly ground pepper
•2 tablespoons olive oil
•1/4 pound slab bacon, diced
•2 cloves garlic, finely chopped
•1 small carrot, peeled and finely diced
•2 teaspoons finely chopped fresh thyme leaves
•1 tablespoon sherry vinegar
•4 cups frisee or mixed greens
•Sherry Vinaigrette, recipe follows
•4 slices goat cheese
•French bread, for serving
Instructions:
Begin by roasting the beets.
Lentils:
Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
Roasted Beets:
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
Preheat oven to 375 degrees F.
Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Sherry Vinaigrette:
•1/4 cup sherry vinegar
•2 teaspoons Dijon mustard
•1 teaspoon chopped fresh thyme
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/2 cup olive oil
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.
Thursday, September 30, 2010
the end of Sept.
and the 3rd is in Jan. The weather is in the 90's.
I'm still seeing Patrick who is a strong 40 and this weekend have a date with a guy who started his own semiconductor chip co. He's 50 and divorced. No interest on my art there.On Mon. I have a dinner date w Tom who calls me from So. CA every day and will be back here for dinner then. He's old, 66, Bob's age. It's interesting to jump through the decades. I didn't meet Tom, I just wasn't interested.
I went to work out and get iced down yesterday. It felt good after the farmers market, especially when it's hot out.
I called to get the access number to be able to accept sub calls. I've gotten about 5 so far.
Putting in applications is a full time job not to mention Internet dating.
I want to go car camping in Big Sur. This is a beautiful time to go.
Backpacking is probable not a good idea. My back isn't up to it although my head hasn't gotten the message yet.
I've taken to making smoothies
plain yogurt
frozen raspberries or strawberries or some other
a bannana
whirl in the cuisinart go
the only problem is i replaced the bowl of my Cuisinart and its hard to get on and off.
Beer Battered Fish (this is the same batter I use for squash blossoms)
Heat 3 inches of oil in a heavy bottomed pot to at least 350 degrees.
Ingredients:
2 lbs of fish (thawed if frozen), I used cod but any firm white fish will do
2 cup all-purpose flour, plus 1 cup for dredging
2 tsp baking powder
2 tsp salt
Freshly ground black pepper
2 eggs
1 1/2 cup beer (I stole T.'s Yeungling for this one)
Coarse salt for finishing
Directions:
•While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter.
•Dredge each piece of fish lightly in the plain flour and then dip into the batter and place gently in the oil. Do not crowd the fish in the oil, you may have to cook in batches. Cook turning once until a nice golden brown.
•Drain on a rack or paper towels and serve immediately
Double Fried Sweet Potato Fries (Ceramic Canvas)
Ingredients:
2 pounds sweet potatoes
Salt, to taste
Directions:
•Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this.
•While the oil is heating, peel the potatoes (if you want to…I left the skin on) and cut into uniform sticks. Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
•Dry the potato strips thoroughly, this will keep the oil from splattering (very important step as the sweet potatoes seem to hold more water anyway). Fry them in batches so the pan isn’t crowded and the oil temperature doesn’t drop. Cook for 3 minutes until they are soft but not browned.
•Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
•Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.
I'm still seeing Patrick who is a strong 40 and this weekend have a date with a guy who started his own semiconductor chip co. He's 50 and divorced. No interest on my art there.On Mon. I have a dinner date w Tom who calls me from So. CA every day and will be back here for dinner then. He's old, 66, Bob's age. It's interesting to jump through the decades. I didn't meet Tom, I just wasn't interested.
I went to work out and get iced down yesterday. It felt good after the farmers market, especially when it's hot out.
I called to get the access number to be able to accept sub calls. I've gotten about 5 so far.
Putting in applications is a full time job not to mention Internet dating.
I want to go car camping in Big Sur. This is a beautiful time to go.
Backpacking is probable not a good idea. My back isn't up to it although my head hasn't gotten the message yet.
I've taken to making smoothies
plain yogurt
frozen raspberries or strawberries or some other
a bannana
whirl in the cuisinart go
the only problem is i replaced the bowl of my Cuisinart and its hard to get on and off.
Beer Battered Fish (this is the same batter I use for squash blossoms)
Heat 3 inches of oil in a heavy bottomed pot to at least 350 degrees.
Ingredients:
2 lbs of fish (thawed if frozen), I used cod but any firm white fish will do
2 cup all-purpose flour, plus 1 cup for dredging
2 tsp baking powder
2 tsp salt
Freshly ground black pepper
2 eggs
1 1/2 cup beer (I stole T.'s Yeungling for this one)
Coarse salt for finishing
Directions:
•While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter.
•Dredge each piece of fish lightly in the plain flour and then dip into the batter and place gently in the oil. Do not crowd the fish in the oil, you may have to cook in batches. Cook turning once until a nice golden brown.
•Drain on a rack or paper towels and serve immediately
Double Fried Sweet Potato Fries (Ceramic Canvas)
Ingredients:
2 pounds sweet potatoes
Salt, to taste
Directions:
•Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan. Heat to 325 degrees F, use a deep fry thermometer to determine this.
•While the oil is heating, peel the potatoes (if you want to…I left the skin on) and cut into uniform sticks. Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
•Dry the potato strips thoroughly, this will keep the oil from splattering (very important step as the sweet potatoes seem to hold more water anyway). Fry them in batches so the pan isn’t crowded and the oil temperature doesn’t drop. Cook for 3 minutes until they are soft but not browned.
•Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
•Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels. Salt and serve immediately.
Tuesday, September 07, 2010
Labor Day
Ricardo and I took a picnic and went to see Love's Labor's Lost at the Presidio. It was a beautiful sunny day with a sight breeze and a view of the San Francisco Bay and Brisge.
O love the city and don't get up there enough. I'm glad we went.
So lucky to live here
The Sausilito Art Festival was going on over the bridge too.
I got 4 More sessions of pt AUTHORIZED.
mY BACK HAS BEEN BETTER LAST WEEK OR 2 i FELT DISABLED IN EARNEST.
Energy Bars Adapted from The Food You Crave by Ellie Krieger
Ingredients
•Cooking spray
•1 cup quick cooking rolled oats
•1/2 cup roasted sunflower seeds
•1/2 cup toasted wheat germ
•1/4 cup whole-wheat flour
•1/2 cup dried apples
•1/2 cup pecans
•1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
•1/2 cup powdered nonfat dry milk
•1/2 teaspoon ground cinnamon
•1/3 cup pure maple syrup
•2 large eggs
Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.
These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to 3 months.
O love the city and don't get up there enough. I'm glad we went.
So lucky to live here
The Sausilito Art Festival was going on over the bridge too.
I got 4 More sessions of pt AUTHORIZED.
mY BACK HAS BEEN BETTER LAST WEEK OR 2 i FELT DISABLED IN EARNEST.
Energy Bars Adapted from The Food You Crave by Ellie Krieger
Ingredients
•Cooking spray
•1 cup quick cooking rolled oats
•1/2 cup roasted sunflower seeds
•1/2 cup toasted wheat germ
•1/4 cup whole-wheat flour
•1/2 cup dried apples
•1/2 cup pecans
•1/2 cup pitted dried dates (I used ones with sugar but would like them without next time)
•1/2 cup powdered nonfat dry milk
•1/2 teaspoon ground cinnamon
•1/3 cup pure maple syrup
•2 large eggs
Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly pressing in with your fingers. Bake until lightly browned and just done, about 20 minutes. Allow to cool for about 15 minutes and then cut into 24 squares.
These can be stored in an airtight container at room temp for about 3 days or wrap individually and freeze for up to 3 months.
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