tag:blogger.com,1999:blog-361416502024-03-07T08:50:57.611-05:00THE VILLAGE VOICE( musings of a 'HO-HUM HOUSEWIFE' )joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.comBlogger972125tag:blogger.com,1999:blog-36141650.post-46741540967586304962020-08-31T16:17:00.003-04:002020-08-31T16:51:35.350-04:00FAREWELL SWEET AUGUST ~ ROASTED PEACHES with HONEY, LEMON & THYME<span style="background-color: black;"><span style="color: #cccccc;"><i><span style="caret-color: rgb(24, 24, 24); font-family: "merriweather" , "georgia" , serif;"><b><span style="font-size: medium;">“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.” </span></b></span><br style="caret-color: rgb(24, 24, 24); font-family: merriweather, georgia, serif; font-size: 14px;" /><span style="font-family: "merriweather" , "georgia" , serif; font-size: 14px;">― </span><span class="authorOrTitle" style="font-size: 14px;">Vera Nazarian, </span><span style="font-family: "merriweather" , "georgia" , serif; font-size: 14px;"></span><span id="quote_book_link_9568927" style="font-family: "merriweather" , "georgia" , serif; font-size: 14px;"><a class="authorOrTitle" href="https://www.goodreads.com/work/quotes/14364793" style="font-family: lato, "helvetica neue", helvetica, sans-serif; text-decoration: none;">The Perpetual Calendar of Inspiration</a></span></i></span></span><br />
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<span style="color: #cccccc; font-family: "trebuchet";">(AUGUST SUNSET - HUBBARD LAKE, MI) </span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>ROASTED PEACHES with HONEY, LEMON & THYME</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">4 large ripe peaches, halved and pitted</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">2 Tbsp. melted unsalted butter</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">finely grates zest of l lemon</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><span style="font-size: medium;">2 Tbsp. </span><span style="font-size: large;">honey</span></span></div>
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<span style="font-size: large;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">2 Tbsp. fresh thyme leaves</span></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">Kosher salt & freshly ground pepper</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">rich vanilla ice cream</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">Thyme flowers for garnish</span></div>
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<li style="text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><span style="caret-color: rgb(24, 24, 24); color: #cccccc; font-family: Trebuchet MS, sans-serif;">Preheat oven to 400º.</span></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">Melt butter in small pan. Add honey, lemon zest and thyme leaves. </span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.)</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: medium;">Remove from oven and cool. Serve warm or room temperature with rich vanilla ice cream. Drizzle with pan juices. </span></li>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-22265538669239702082020-08-22T18:12:00.068-04:002020-08-25T10:21:54.574-04:00AUGUST GARDEN SUPPER ~ PAN SEARED SCALLOPS with LEMON CAPER SAUCE over SIMPLE GARLIC LEMON ZOODLES<h3 style="box-sizing: inherit; font-family: var(--fontFamilySansSerif); grid-column-end: main; grid-column-start: main; letter-spacing: -1px; line-height: 1.2; margin: 0px; padding: 0px; text-rendering: optimizeLegibility;"><span style="font-size: x-large;">"There shall be eternal summer in the grateful heart." — Celia Thaxter</span></h3><div><span style="font-size: x-large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjNQMP7lBTr4uxN3se5hFCpbhaoUSQ_qBi_pJ60tsVNDvS9w8aZMvtoTn_h4FkSkzF5vn2_4u1vova_SwRrACPqbAjKnF4KaOYzQ745huM4hhmv6GuOPXlUaicNQ6EROB-zAy/s2048/fullsizeoutput_6de5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjNQMP7lBTr4uxN3se5hFCpbhaoUSQ_qBi_pJ60tsVNDvS9w8aZMvtoTn_h4FkSkzF5vn2_4u1vova_SwRrACPqbAjKnF4KaOYzQ745huM4hhmv6GuOPXlUaicNQ6EROB-zAy/s640/fullsizeoutput_6de5.jpeg" /></a></div><span style="font-size: x-large;"><br /></span></div><div><span style="font-family: trebuchet; font-size: x-large;"><b>PAN SEARED SCALLOPS with LEMON CAPER SAUCE </b></span></div><div><span style="font-family: trebuchet; font-size: x-large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 lb large wild scallops</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">sea salt</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">3 Tbsp. extra-virgin olive oil</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 Tbsp. unsalted butter</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 Tbsp. minced garlic</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1/2 cup white wine or vermouth</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 cup chicken broth</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">zest and juice of large lemon</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">2 Tbsp. rinsed capers</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 Tbsp. Dijon mustard</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">freshly ground black pepper </span></div><div style="text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: center;"><span style="font-family: trebuchet;">freshly chopped parsley for garnish </span></div><div style="text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: center;"><ul><li style="text-align: left;"><span style="font-family: trebuchet;">Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking.</span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan.</span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Sear Scallops without moving and cook until bottoms are rich golden brown, 3-3 1/2 minutes. Add butter to pan. Turn scallops over and cook using spoon to baste the scallops with the butter, tilting pan to collect butter as needed. When opaque in color and firm to touch, about 1 to 2 minutes, torn off heat and transfer to plate. Do not discard seared pan juices.</span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Turn heat in pan to medium and add garlic and sauté for 1 minute until fragrant but not browned. Increase heat to Medium-high and add wine. Simmer wine, stirring as needed until wine is reduced by half, about 3 minutes. </span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Turn heat to high and add chicken stock, lemon zest, lemon juice, and capers to pan. Cook until sauce is reduced by half, about 1/2 cup, about 8-10 minutes. </span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Turn off heat and whisk in Dijon.</span></li><li style="text-align: left;"><span style="font-family: trebuchet;">Turn heat to medium and add scallops and cook until warm, about 2 minutes. </span><span style="font-family: trebuchet;"> </span></li></ul><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCmparimrZCA_rQuaAB39oz-oPX58_oJhioZit6iVrDIUAFwpmetrqyqYk01bTmQuQNo8KAXdi_QT3qmP5U2WHZD3jiXYVg5evQrQLax2CkYuhzgmr2UL97zOuzhHuZ8Lx7V5/s2048/5-Recently+Updated1774.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCmparimrZCA_rQuaAB39oz-oPX58_oJhioZit6iVrDIUAFwpmetrqyqYk01bTmQuQNo8KAXdi_QT3qmP5U2WHZD3jiXYVg5evQrQLax2CkYuhzgmr2UL97zOuzhHuZ8Lx7V5/s640/5-Recently+Updated1774.jpg" width="640" /></a></div><span style="font-family: trebuchet;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;"><br /></span></div><div><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: center;"><span style="font-family: trebuchet; font-size: x-large;"><b>SIMPLE GARLIC LEMON ZOODLES</b></span></div><div style="text-align: center;"><span style="font-family: trebuchet; font-size: x-large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: trebuchet;">4 medium spiraled zucchini</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">8 minced garlic cloves</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">4 Tbsp. extra-virgin olive oil</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1 large juicy lemon plus zest</span></div><div style="text-align: center;"><span style="font-family: trebuchet;">1/2 tsp. Kosher salt and freshly ground pepper to taste</span></div><div style="text-align: center;"><span style="font-family: trebuchet;"><br /></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: trebuchet;">Heat olive oil in large pan and saute garlic until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently spring in salt & pepper. </span></li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwoKcFMF5RnP_j4Vq1KDr8eX2p0DRF1sI3yqFRiveEuIHMIGtasDF2uWc7R9X7ZT1VNUU6xR3YJtyMHQorkpEbuNbBXcbieJY_6cp2lTmCrp22ajGP4QkaSuf5SvGea4z0QVj/s640/2-IMG_4230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwoKcFMF5RnP_j4Vq1KDr8eX2p0DRF1sI3yqFRiveEuIHMIGtasDF2uWc7R9X7ZT1VNUU6xR3YJtyMHQorkpEbuNbBXcbieJY_6cp2lTmCrp22ajGP4QkaSuf5SvGea4z0QVj/s0/2-IMG_4230.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlznTIUaU26ySpuTGroHVvI9UW6cTj774nhgPOyHg5ZyDioUPRzTGnzYzyYj1x2fGiPrkyGstcoPOmZOupsKQX6LrJmdHZa8hGVVU1doEKGGNWHByNFYjetAYjz-wc4g-1n1Uu/s1845/4-IMG_2577.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1845" data-original-width="1388" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlznTIUaU26ySpuTGroHVvI9UW6cTj774nhgPOyHg5ZyDioUPRzTGnzYzyYj1x2fGiPrkyGstcoPOmZOupsKQX6LrJmdHZa8hGVVU1doEKGGNWHByNFYjetAYjz-wc4g-1n1Uu/s640/4-IMG_2577.jpg" /></a></div><div><br /></div><div><span style="font-family: trebuchet; font-size: xx-large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: trebuchet; font-size: xx-large;"><b><br /></b></span></div><div><span style="font-family: trebuchet; font-size: xx-large;"><br /></span></div><div><span style="font-family: trebuchet; font-size: xx-large;"><br /></span></div>joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-49601020115945646692019-11-19T14:25:00.000-05:002019-11-19T14:30:53.599-05:00AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS<span style="background-color: black;"><span style="color: #f3f3f3; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span>
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<span style="background-color: white; color: #181818; font-family: "merriweather" , "georgia" , serif;"><span style="background-color: black; color: #f3f3f3; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><b>“Welcome sweet November, the season of senses and my favorite month of all.” </b></span></span></div>
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<i><span style="background-color: black; color: #f3f3f3; font-family: "merriweather" , "georgia" , serif; font-size: 14px;">― </span><span class="authorOrTitle" style="background-color: black; color: #f3f3f3; font-family: "lato" , "helvetica neue" , "helvetica" , sans-serif; font-size: 14px;">Gregory F. Lenz</span></i></div>
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<span style="background-color: black; color: #f3f3f3; font-family: "merriweather" , "georgia" , serif; font-size: 14px;"><span class="authorOrTitle" style="font-family: "lato" , "helvetica neue" , "helvetica" , sans-serif; font-weight: bold;"><br /></span></span>
<span style="color: #f3f3f3; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: black; caret-color: rgb(243, 243, 243); font-size: 14px;"><b><i>November Sunset (Hubbard Lake, MI)</i></b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>~ Delightful autumn dinner slightly adapted from <a href="https://pinchofyum.com/garlic-spaghetti-squash-with-herbs">pinch of yum</a>. </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 halved and seeded spaghetti squash</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Extra-virgin olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">coarse salt & freshly ground black pepper to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 minced cloves garlic</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp. white balsamic vinegar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup minced fresh parsley</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. chopped fresh sage or 2 tsp. dried</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup grated Gruyere cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 - 3/4 cup toasted pine nuts</span><br />
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from skin.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">While squash is cooking, heat 2 1/2 Tbsp. in skillet and sauté garlic until fragrant. Add parsley, thyme and balsamic vinegar until heated through. Add 1/2 of grated cheese and pine nuts. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Add this mixture to shredded squash and combine with a fork. Season with coarse salt and freshly ground pepper. Add remaining cheese and pine nuts. If not warm enough, place back in oven for a few minutes. (2 healthy servings)</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">Note: This is so good and filling ... all that you need for a complete meal. </span><br />
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</span>joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-50789365751688963622019-04-08T15:45:00.001-04:002019-04-08T15:45:39.703-04:00A TASTE OF SPRING! 'ASPARAGUS LEEK SOUP'<i style="background-color: black; caret-color: rgb(51, 51, 51); font-family: "Open Sans", Arial, "sans serif";"><span style="color: #f3f3f3; font-size: large;">"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else." ~ Mario Batali</span></i><br />
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<span style="font-family: verdana; font-size: 16.899999618530273px;"><strong>ASPARAGUS LEEK SOUP</strong></span></div>
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<span style="font-family: Verdana; font-size: 16.899999618530273px;"><i>(a simple taste of spring)</i></span></div>
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<span style="font-family: Verdana;"><i><span style="font-size: x-small;">~ Slightly adapted from The Silver Palate Cookbook</span></i></span></div>
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<span style="font-family: Verdana;">2 pounds sliced asparagus (reserve tips) </span></div>
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<span style="font-family: Verdana;">1 large bunch of leeks</span></div>
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<span style="font-family: Verdana;">1 large sweet onion</span></div>
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<span style="font-family: Verdana;">2 quarts organic chicken broth</span></div>
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<span style="font-family: Verdana;">1 stick sweet butter (love Kerrygold Butter)</span></div>
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<span style="font-family: Verdana;">coarse salt </span></div>
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<span style="font-family: Verdana;">freshly ground black pepper</span></div>
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<span style="font-family: Verdana;">sour cream</span></div>
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<span style="font-family: Verdana;">chives</span></div>
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<span style="font-family: Verdana;">Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often.</span></div>
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<span style="font-family: Verdana;">Add chicken stock, and sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_0">aspargus</span>. Bring to boil.</span></div>
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<span style="font-family: Verdana;">Reduce heat and simmer 30 minutes or until asparagus is very soft.</span></div>
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<span style="font-family: Verdana;">Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper.</span></div>
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<span style="font-family: Verdana;">Ladle in bowl and top with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dollap</span> of sour cream and chopped chives.</span></div>
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<span style="font-family: Verdana;">(In the spring, the soup looks lovely <span class="blsp-spelling-error" id="SPELLING_ERROR_2">toppped</span> with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.)</span></div>
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(8 servings)</div>
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<i style="color: #f3f3f3; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: 14px;">“The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane.” </i></div>
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<span style="background-color: black; color: #f3f3f3; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="font-size: 14px;">― </span><span class="authorOrTitle" style="font-size: 14px; font-weight: bold;">Gail Carriger, </span><span style="font-size: 14px;"></span><span id="quote_book_link_6381205" style="font-size: 14px;"><a class="authorOrTitle" href="https://www.goodreads.com/work/quotes/6569140" style="font-weight: bold; text-decoration: none;">Soulless</a></span></i></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-26214799734458516452019-01-31T18:37:00.000-05:002019-01-31T18:37:25.223-05:00FAREWELL JANUARY ~ ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD<br />
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<span style="background-color: black; caret-color: rgb(51, 0, 0);"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">" ... January, in ermine cloak,</span></b></span></div>
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With crystal spangles dight,</div>
</span><span style="caret-color: rgb(51, 0, 0);"><div style="text-align: center;">
He gave the queen an Ivy crown,</div>
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And her fair shoulders white</div>
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He happ'd with tender ferny Moss</div>
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From many a cosy nook,</div>
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Or from the rounded boulders warm</div>
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<b>Beside the frozen brook."</b></div>
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~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers," <i>Wild Flower Lyrics and Other Poems</i>, 1897</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 large red beets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 large yellow beets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">extra-virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 oz. Baby Arugula</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup toasted walnuts</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup balsamic vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp. extra-virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="caret-color: rgb(51, 0, 0);">Pink Himalayan Salt & Freshly Ground Pepper to taste</span></span></div>
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<li style="text-align: left;"><span style="caret-color: rgb(51, 0, 0); font-family: "Trebuchet MS", sans-serif;">Preheat oven to 4OOº .</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="caret-color: rgb(51, 0, 0);">Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. Roast about 60 minutes or until fork pierce tender. Unwrap and let rest 10 minutes or cool enough to handle. Peel each beet and set aside. </span></span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="caret-color: rgb(51, 0, 0);">Slice beets into bite size wedges. Combine sliced beets with baby arugula and walnuts (reserve a few for garnish). Whisk balsamic vinegar and olive oil until blended. Pour over beets and toss. Season with Pink Himalayan salt and freshly ground pepper to taste. </span></span><span style="caret-color: rgb(51, 0, 0); font-family: "Trebuchet MS", sans-serif;"> </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>(Roasted Beet Walnut Arugula Salad)</b></span></div>
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</span></span><br style="caret-color: rgb(51, 0, 0); color: #330000; font-family: georgia, "bookman old style", "palatino linotype", "book antiqua", palatino, "trebuchet ms", helvetica, garamond, sans-serif, arial, verdana, "avante garde", "century gothic", "comic sans ms", times, "times new roman", serif;" />joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-81470141432222029422019-01-06T16:17:00.000-05:002019-01-06T16:17:20.463-05:00'SIMPLE ONE PLATE JANUARY SUPPER' ~ ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS<div style="font-size: 17.600000381469727px; padding: 9px 5px 5px;">
<span style="background-color: black; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer. Minute by minute they lengthen out. It takes some weeks before we become aware of the change. It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour."</i></b></span></div>
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<span style="background-color: black; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">~ Vita Sackville-West</span></i></span></div>
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<span style="background-color: black; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="background-color: transparent; font-family: "Trebuchet MS", sans-serif;">(January Sunset - Hubbard Lake, MI)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">(<i>adapted from <a href="https://www.wegmans.com/meals-recipes/meals/sides/roasted-sweet-potato-noodles-with-pears.html">Wegans</a></i>)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 medium spiraled sweet potatoes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3-4 Red diced pears</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8 oz. baby spinach</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup pecans or walnuts </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup extra virgin olive oil or more if needed to lightly coat</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2-3 Tbsp. unsalted butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. chopped chives or dried to taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">zest of 1-2 lemons</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">freshly ground black pepper and coarse salt to taste</span></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 400º. Spray 2 baking sheets with coating.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Toss sweet potatoes and pears in large bowl. Season with salt & pepper. Spread evenly over the 2 baking sheets. Roast 20 minutes. Remove from oven, add spinach to each pan, and turn all well before returning to oven. Continue roasting another 20 minutes or until lightly browned and tender. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">While potatoes are roasting, melt butter in pan and add pecans. Sauté pecans until lightly brown and fragrant. Set aside. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Add roasted potatoes, pears, and spinach to large bowl. Add chives, lemon zest (reserve some for garnish), and pecans (reserve some for garnish). Adjust seasonings and serve.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></li>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com1tag:blogger.com,1999:blog-36141650.post-63186073614713806632018-12-31T16:03:00.000-05:002019-01-01T17:09:30.535-05:00FAREWELL 2018! NEW YEAR'S EVE OYSTER STEW<h1 style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: "Gotham SSm", Helvetica, Arial, sans-serif; font-stretch: inherit; letter-spacing: -0.00625em; line-height: 1.2; margin: 0px 0px 15px; padding: 0px; text-align: center; vertical-align: baseline;">
<span style="background-color: black; font-size: large;">For the French, New Year Means Good Oysters</span></h1>
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<span style="background-color: black; font-weight: normal;"><span style="font-size: large;">(and this was the tradition in my home growing up)</span></span></h1>
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<i style="background-color: black;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"We are having oysters for Christmas and for New Year's Eve. The tradition is that you have to eat oysters for feast. So if there are no oysters for New Year's Eve, for instance, something is missing." (Jean Goese)</span></i></div>
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<i style="background-color: black;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"Oysters accompanied by white wine or champagne are eaten raw in France, scrapped out of their shells with tiny forks while still alive ..." (Eleanor Beardsley)</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>OYSTER STEW</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Christmas or New Year's Eve Favorite)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 pints oysters in their liquid</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10 Tbsp. unsalted butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-6 stalks minced celery and leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 minced large shallots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 - 6 cups 1/2 and 1/2 or mix of heavy cream and milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tabasco splashes to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup minced fresh parsley</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">freshly ground black pepper and sea salt to taste</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard solids. Rinse oysters well under cold water.</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">In medium saucepan, melt butter. Add celery and shallots and cook until slightly softened. Add flour and stir to make a roux. Reduce heat and cook mixture 2-3 minutes, stirring frequently until a bit brown looking. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add strained oyster liquor and any oyster juices in bowls. Slowly add and whisk in 1/2 and 1/2. Add Tabasco and heat soup to steamy (not boil) for 15 minutes. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add oysters (if some too large, chop into 'slurping'-size consistency) and simmer for 2-3 minutes or until edges begin to curl. (Don't overcook tender oysters).</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add 1/2 of chopped parsley, adjust seasonings, and use remaining for garnish </span><span style="font-family: Trebuchet MS, sans-serif;">(Serves 8)</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Note: At my home growing up and continued on for my adult years, Oyster Stew is also often served with another French Canadian traditional dish ... <a href="https://joeyrandall.blogspot.com/2006/12/ring-in-new-year.html">Tourtiere </a>(Meat Pie).</span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-52511947551758574272018-10-31T11:52:00.000-04:002018-11-02T12:51:20.161-04:00FAREWELL OCTOBER 'SIMPLE AUTUMN SUPPER' ~ PARMESAN GARLIC SPINACH SPAGHETTI SQUASH <div style="text-align: center;">
<span style="background-color: black; caret-color: rgb(51, 0, 0);"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i>"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors." </i></span></b></span></div>
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<span style="background-color: black;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="caret-color: rgb(51, 0, 0);">~Henry Ward Beecher (1813–1887)</span></i></span></span></div>
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<span style="background-color: black;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="caret-color: rgb(51, 0, 0);"><br /></span></i></span></span></div>
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<span style="background-color: black; caret-color: rgb(51, 0, 0); font-family: georgia, "bookman old style", "palatino linotype", "book antiqua", palatino, "trebuchet ms", helvetica, garamond, sans-serif, arial, verdana, "avante garde", "century gothic", "comic sans ms", times, "times new roman", serif;">( October Glory ~ Hubbard Lake, MI)</span></div>
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<span style="background-color: black; caret-color: rgb(51, 0, 0);"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">PARMESAN GARLIC SPINACH SPAGHETTI SQUASH</span></span></div>
<div style="text-align: center;">
<span style="background-color: black; caret-color: rgb(51, 0, 0);"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span></div>
<div style="text-align: center;">
<span style="background-color: black; caret-color: rgb(51, 0, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><i>~ Slightly adapted from <a href="https://peasandcrayons.com/2016/09/cheesy-garlic-parmesan-spinach-spaghetti-squash.html">Peas And Crayons </a></i></span></span></div>
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<span style="background-color: black; caret-color: rgb(51, 0, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="background-color: black; caret-color: rgb(51, 0, 0);"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: black; caret-color: rgb(51, 0, 0);">1 Medium spaghetti squash</span></span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">2 1/2 Tbsp. minced garlic</span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 Tbsp. organic olive oil (or avocado oil)</span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">5 - 8 oz. chopped fresh spinach</span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1/2 cup cream or sour cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: black; caret-color: rgb(51, 0, 0);">1 Tbsp. cream cheese</span></span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1/2 cup freshly grated parmesan cheese, plus more for topping</span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">coarse salt & freshly ground pepper to taste</span></div>
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<span style="background-color: black; font-family: Trebuchet MS, sans-serif;">grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan)</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="caret-color: rgb(51, 0, 0);">Pre-heat oven to 400º.</span></span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash a few times with knife - so it doesn't burst - and stick squash in microwave to soften up a tad. Cook 3-5 minutes until knife slides through. Smaller squash need about 3 minutes and larger more. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Brush inside of squash with olive and season with salt & pepper. Place upside down on baking sheet and roast squash 30-45 minutes or longer (depending on size) until tender. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">While squash roasts, heat olive oil in skillet and sauté garlic on medium-high until fragrant. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well. Season with salt & pepper and remove from heat.</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Once squash is done, allow to cool until easily handled and use a fork to separate and fluff the strands.</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Pour spinach sauce over each squash and stir to mix. Top with mozzarella (if desired) and additional parmesan. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Can bake at 350º for 20 minutes until hot and bubbly but, finding it perfect the way it is, I never have. Can also stick under broiler to warm up!</span></li>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com3tag:blogger.com,1999:blog-36141650.post-60905314596607233442018-10-28T14:55:00.001-04:002018-10-28T14:55:39.186-04:00'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES</b></span></div>
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<i style="font-family: "Trebuchet MS", sans-serif;">~ An ever pleasing favorite compliments of </i><span style="font-family: "Trebuchet MS", sans-serif;"><a href="https://bakerbynature.com/super-simple-garlic-and-ginger-shrimp-soba-noodles/">Baker by Nature</a></span></div>
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12 oz. soba noodles</div>
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1/4 cup sesame oil</div>
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2 Tbsp. low-sodium soy sauce</div>
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1 large thinly sliced shallot (I like more)</div>
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2 tsp. peeled and grated fresh ginger</div>
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8 coarsely chopped garlic cloves</div>
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1 lb. large shelled and deveined shrimp</div>
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zest and juice of one large lime</div>
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coarse salt to taste</div>
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3 finely chopped scallions</div>
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1/2 cup chopped cilantro</div>
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1/2 tsp. crushed red pepper</div>
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Lime wedges for garnish</div>
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<li style="text-align: left;">Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.</li>
<li style="text-align: left;">In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.</li>
<li style="text-align: left;">In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.</li>
<li style="text-align: left;">In bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.</li>
<li style="text-align: left;">Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed. </li>
</ul>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-76135256279877613352018-03-17T23:00:00.001-04:002018-03-17T23:00:52.677-04:00ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE <div align="center" style="color: #cccccc; font-size: 13px;">
<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">"May the road rise to meet you,</span></b></em></div>
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<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">May the wind be always at your back.</span></b></em></div>
<div align="center" style="color: #cccccc; font-size: 13px;">
<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">May the sun shine warm upon your face,</span></b></em></div>
<div align="center" style="color: #cccccc; font-size: 13px;">
<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The rains fall soft upon your fields.</span></b></em></div>
<div align="center" style="color: #cccccc; font-size: 13px;">
<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And until we meet again,</span></b></em></div>
<div align="center" style="color: #cccccc; font-size: 13px;">
<em><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">May God hold you in the palm of his hand."</span></b></em></div>
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<em><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></em></div>
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<em><span style="font-family: Georgia, Times New Roman, serif;">~ Irish Blessing</span></em></div>
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<em><span style="font-family: georgia;"><br /></span></em></div>
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<em><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></em></div>
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<span style="font-size: large;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM</span></span></div>
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<span style="font-family: georgia; font-size: large;"><span style="color: #cccccc;"><br /></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Simple 'One Plate' Supper compliments of Once Upon a Chef <a href="https://www.onceuponachef.com/">https://www.onceuponachef.com</a></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>For Corned Beef and Vegetables</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 4-lb flat cut corned beef with seasonings packet (do not trim fat)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp. melted unsalted butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. prepared horseradish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. freshly ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 diagonally sliced carrots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/4 lb. halved small gold potatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 very small head of green cabbage, sliced into slabs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Italian Parsley for garnish </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>For Horseradish Cream Sauce</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup sour cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. prepared horseradish - or to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp. Dijon mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. white wine vinegar (I love balsamic white)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. freshly ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. sugar</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Rinse corned beef several times under running cold water. (No need to dry)</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)</span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with <b><i>Horseradish Cream Sauce</i>.</b> (6-8 servings)</span></li>
</ul>
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<b>Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes</b><br />
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<b style="font-family: "Trebuchet MS", sans-serif;">Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes</b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">MURPHY'S IRISH COFFEE</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 16.899999618530273px;"><strong>MURPHY'S IRISH COFFEE</strong></span></div>
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<strong><span style="font-family: "Trebuchet MS"; font-size: 16.899999618530273px;"></span></strong></div>
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<span style="font-family: "trebuchet ms";"><em>~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)</em></span></div>
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<em><span style="font-family: "Trebuchet MS";"></span></em></div>
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<span style="font-family: "trebuchet ms";">1 healthy tsp. of brown sugar</span></div>
<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: "trebuchet ms";">freshly brewed strong black coffee</span></div>
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<span style="font-family: "trebuchet ms";">fresh whipping cream</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp. powdered sugar</span></div>
<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: "trebuchet ms";">1 tsp. vanilla</span></div>
<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: "trebuchet ms";">freshly grated nutmeg, chocolate or cinnamon</span></div>
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<li><div align="left">
<span style="font-family: "trebuchet ms";">Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.</span></div>
</li>
<li><div align="left">
<span style="font-family: "trebuchet ms";">Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">within</span> half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)</span></div>
</li>
</ul>
joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com4tag:blogger.com,1999:blog-36141650.post-59137336877842704982018-02-03T15:54:00.000-05:002018-02-03T17:51:38.626-05:00WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS <div style="font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none; background-color: black;"><i><b><span style="font-size: large;">"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."</span></b></i></span></div>
<div style="font-family: Helvetica; font-stretch: normal; line-height: normal; text-align: center;">
<span style="-webkit-font-kerning: none; background-color: black;"><i><span style="font-size: large;"><br /></span></i></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><i><span style="font-size: medium;">- Edith Sitwell</span></i></span></div>
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<div style="color: #4d4d4d; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; text-align: center;">
<b><i>Hubbard Lake Cottage Fireplace</i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i> ~ sometimes the simplest things are the best</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i> (slightly adapted from <b>Cooking Light</b>)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 lbs. Norwegian Salmon (or any favorite seasonal salmon)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Salmon Marinade:</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 Tbsp. low sodium soy or tamari</span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp. virgin olive oil</span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp. honey</span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp. fresh lime juice plus zest</span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 minced garlic clove</span></div>
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. freshly grated ginger</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.</span><span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">Combine ingredients for </span><i style="font-family: "Trebuchet MS", sans-serif; text-align: left;"><b>Salmon Marinade</b></i><span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"> and pour over salmon. Set aside.</span></div>
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</div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. virgin olive oil</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 minced garlic clove</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">12 oz. trimmed and halved Brussels Sprouts</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">3-4 cups sliced organic Rainbow (Tri-Colored) Carrots</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp. Hungarian Paprika</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Kosher salt and freshly ground black pepper to taste</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. thinly diagonally sliced green onions</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">sesame seeds (optional)</span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; text-align: left;"><br /></span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots. </span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></li>
</ul>
</div>
<br />
<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;">Note: Served in picture - side of<b><i> Smashed Yukon Gold Potatoes with Sour Cream and Chives</i></b> (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) </span></div>
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<div style="font-stretch: normal; line-height: normal; min-height: 19px; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"> <b><i> (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)</i></b></span></div>
joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com4tag:blogger.com,1999:blog-36141650.post-8537212092074530872017-12-21T11:18:00.000-05:002017-12-21T11:18:49.155-05:00WELCOME WINTER SOLSTICE with CANDIED PECANS<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">“O, wind, if winter comes, </span></strong></em></div>
<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">can spring be far behind?"</span></strong></em></div>
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<strong><em><span style="font-size: 16.899999618530273px;"></span></em></strong></div>
<div align="center" style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em>~ Percy Shelley</em></div>
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<em><br /></em></div>
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<em><br /></em></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><i>Winter</i></span><i style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;"> at Hubbard Lake</i></div>
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<i style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;"><br /></i></div>
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<i style="color: #cccccc; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13px;"><br /></i></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>CANDIED PECANS </b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>(Compliments of <a href="https://www.twopeasandtheirpod.com/">Two Peas & Their Pod</a>)</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1/2 cup granulated sugar</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1/2 cup light brown sugar</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1 Tbsp. ground cinnamon</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1 tsp. salt</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>16 ounces (about 4 cups) unsalted pecan halves</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1 egg white</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1/2 tsp. vanilla extract</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>1 tsp water</b></span></div>
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<ul>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>Preheat oven to 300º. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.</b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.</b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>In a large bowl, whisk the egg white, vanilla, and water together until fluffy. Add Pecans and gently toss until pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered. </b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>Spread pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans. </b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>Remove from the oven and let the pecans cool on the baking sheet. When completely cool store in an airtight container for up to 1 month. </b></span></li>
</ul>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b>CANDIED PECANS</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com5tag:blogger.com,1999:blog-36141650.post-40714912104565806262017-03-24T17:22:00.000-04:002017-03-24T17:32:19.836-04:00SIMPLE 'ONE PLATE' LENTEN SUPPER ~ HONEY GARLIC BUTTER in FOIL <br />
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<span style="background-color: black; color: #330000; font-family: "georgia" , "bookman old style" , "palatino linotype" , "book antiqua" , "palatino" , "trebuchet ms" , "helvetica" , "garamond" , sans-serif , "arial" , "verdana" , "avante garde" , "century gothic" , "comic sans ms" , "times" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></div>
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<i><b><span style="background-color: black; font-family: "verdana" , sans-serif; font-size: large;"><span style="text-align: -webkit-left;">March, when days are getting long,</span><br style="text-align: -webkit-left;" /><span style="text-align: -webkit-left;">Let thy growing hours be strong</span><br style="text-align: -webkit-left;" /><span style="text-align: -webkit-left;">To set right some wintry wrong.</span></span></b></i></div>
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<i style="background-color: black;"><span style="text-align: -webkit-left;"><span style="font-family: "verdana" , sans-serif;">~ Caroline May, 1887</span></span></i></div>
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<b>THAWING LAKE</b></div>
<div style="text-align: center;">
<i> (Hubbard Lake, MI)</i></div>
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<b><span style="font-size: large;">HONEY GARLIC BUTTER SALMON in FOIL</span></b></div>
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<span style="font-size: large;"><br /></span></div>
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<i>So easy and delicious from Cafe Delights <a href="https://cafedelites.com/">https://cafedelites.com</a></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 1/2 lb. salmon</div>
<div style="text-align: center;">
1/4 cup butter</div>
<div style="text-align: center;">
1/3 cup honey </div>
<div style="text-align: center;">
4 large cloves crushed garlic</div>
<div style="text-align: center;">
2 Tbsp. fresh lemon juice (juice of 1/2 lemon)</div>
<div style="text-align: center;">
sea salt to taste</div>
<div style="text-align: center;">
cracked pepper to taste</div>
<div style="text-align: center;">
2 Tbsp. fresh chopped parsley</div>
<div style="text-align: center;">
lemon slices for garnish</div>
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<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfSDtmRKM5NMOeWCL1wQtSZ6iZrfedWtHrNa4VdFMcU7uXLdjcZe-jaMb5wDQ7lkpqsfXBC5z27zS6Ftehrd6U0N5ahlW8Ktz1NOQuSw7CXLkprTfp8xE0ksSommiDwuvLhvD/s1600/1-Recently+Updated964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfSDtmRKM5NMOeWCL1wQtSZ6iZrfedWtHrNa4VdFMcU7uXLdjcZe-jaMb5wDQ7lkpqsfXBC5z27zS6Ftehrd6U0N5ahlW8Ktz1NOQuSw7CXLkprTfp8xE0ksSommiDwuvLhvD/s320/1-Recently+Updated964.jpg" width="320" /></a></div>
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<ul>
<li>Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet).</li>
<li>In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is well combined.</li>
<li>Place salmon onto lined baking tray/sheet. Pour butter/honey mixture over salmon and using a pastry brush or spoons, spread evenly over the salmon. Sprinkle with salt (about 2 tsp.) and cracked pepper. Fold the sides of foil over salmon to cover and completely seal the packet closed so butter down not leak.</li>
<li>Bake until cooked through (about 15-18 minutes, depending on thickness of your fish and your preference of doneness). Open foil, being careful of escaping steam, and grill/broil under grill /broiler for 2-3 minutes on medium heat to caramelize the top.</li>
<li>Garnish with parsley and lemon. (Serves 8)</li>
<li>Great served with simple baked sweet potato topped with sour cream and chives. </li>
</ul>
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<span style="font-size: medium;"><b><i>Honey Garlic Butter Salmon in Foil </i></b></span><br />
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com4tag:blogger.com,1999:blog-36141650.post-21930086343435399262017-03-19T20:27:00.000-04:002017-03-19T20:53:23.177-04:00SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY<div style="text-align: center;">
<span style="background-color: black;"><b><span style="color: #eeeeee; font-family: "verdana" , sans-serif; font-size: x-large;"><i>"The color of springtime is in the flowers; the color of winter is in the imagination." </i></span></b></span></div>
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<span style="background-color: black;"><span style="color: #eeeeee; font-family: "verdana" , sans-serif;"><i>~ Terri Guillemets</i></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>MEDITERRANEAN BEEF STEW with ROSEMARY</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>This wonderful tasty recipe created by Kalyn Denny at <a href="http://kaylynskitchen.com/">KalynsKitchen.com </a>tried several times, perfect for tonight ... the last night of WINTER</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8 oz. sliced mushrooms</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 Tbsp. olive oil </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 diced onion in 1/2 inch pieces</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 lbs. diced chick steak, cut into 1/2 inch pieces </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup beef stock</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 14.5 oz can diced tomatoes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup tomato sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup balsamic vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 can sliced black olives</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup thinly sliced garlic cloves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. chopped fresh parsley (or 1 Tbsp. dried)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp. capers (or more to taste)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">freshly ground black pepper</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Heat small </span><span style="font-family: "trebuchet ms" , sans-serif;">amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose. </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mediterranean Beef Stew with Fresh Rosemary </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(on Turmeric Rice*)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif; font-size: large;"><b>TURMERIC RICE</b></span><br />
<span style="font-family: "trebuchet ms", sans-serif;"><i>(adapted from 60 Minute Gourmet http://www.nytimes.com)</i></span><br />
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<span style="font-family: "trebuchet ms", sans-serif;">1 cup converted rice (I never use so use this or favorite rice)</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1 Tbsp. butter </span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1 Tbsp. olive oil</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1/4 cup chopped onions</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1 tsp. chopped garlic </span><br />
<span style="font-family: "trebuchet ms", sans-serif;">2 tsp. numeric</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1 1/2 cup chicken broth</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">1 bay leaf</span><br />
<span style="font-family: trebuchet ms, sans-serif;">2 springs fresh or 1 tsp. </span><span style="font-family: "trebuchet ms", sans-serif;">fresh thyme</span><br />
<span style="font-family: "trebuchet ms", sans-serif;">tabasco, salt and pepper to taste </span><br />
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<ul>
<li style="text-align: left;"><span style="font-family: trebuchet ms, sans-serif;">In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.</span></li>
<li style="text-align: left;"><span style="font-family: trebuchet ms, sans-serif;">Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.</span></li>
<li style="text-align: left;"><span style="font-family: trebuchet ms, sans-serif;">Uncover and stir with a fork. Remove bay leaf. </span></li>
</ul>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com6tag:blogger.com,1999:blog-36141650.post-47892221235654367982016-11-03T20:57:00.001-04:002016-11-03T20:57:09.140-04:00'GOLDEN NOVEMBER' ~ SIMPLE ONE PLATE AUTUMN SUPPER: MAPLE SOY GLAZED WILD SALMON & SIMPLE BAKED SWEET POTATO<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">"Even if something is left undone, </span></strong></em><em><strong><span style="font-size: 16.899999618530273px;">everyone must take time to sit still and watch the leaves turn."</span></strong></em></div>
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<em><strong><span style="font-size: 16.899999618530273px;">~ Elizabeth Lawrence</span></strong></em></div>
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<span style="font-size: small;"><i><b>Golden November ~ Hubbard Lake, MI</b></i></span></div>
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<span style="font-size: small;"><b><i><br /></i></b></span></div>
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<span style="font-size: large;"><b>MAPLE SOY GLAZED SALMON</b></span></div>
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<b>~ So simple 'One Plate' Autumn supper from <a href="http://www.skinnytaste.com/?s=soy+glazed+salmon&submit=%EF%80%82">Skinnytaste </a></b></div>
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<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;">
<b>16-24 oz. salmon filet</b></div>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; text-align: center;">
<b>3 Tbsp. Maple Syrup</b></div>
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<b style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">3 Tbsp. low sodium soy </b><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>sauce</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>1 Tbsp. sriracha hot sauce</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>1 clove smashed garlic</b></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Optional: sliced green onions for garnish</b></span></div>
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<ul>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often. </b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet. </b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Pour marinade in small saucepan. </b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze.</b></span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Spoon glaze over fish just before serving. </b></span></li>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Great served with simple baked sweet potato topped with sour cream & chives.</b></span></div>
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WILD CAUGHT MAPLE SOY GLAZED SALMON</div>
joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2tag:blogger.com,1999:blog-36141650.post-60866027826750565332016-10-30T17:58:00.000-04:002016-10-30T17:58:46.071-04:00'DEVIL'S NIGHT' ~ ROASTED SPAGHETTI SQUASH with FRESH SAGE BROWN BUTTER <div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i><b>"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself."</b></i></span></div>
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">~ Kathleen O'Near Gear, People of the Midst </span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>(Witch Portraits taken years ago at Franklin Cider Mill) </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE</b></span></div>
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<span style="font-family: Verdana, sans-serif;">~ Earthy taste of autumn </span></div>
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<span style="font-family: Verdana, sans-serif;">(dinner for 2)</span></div>
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<span style="font-family: Verdana, sans-serif;">Large spaghetti squash, halved lengthwise</span></div>
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<span style="font-family: Verdana, sans-serif;">olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;"> coarse salt & fresh ground pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">sprigs of fresh sage to taste</span></div>
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<span style="font-family: Verdana, sans-serif;"> 4 Tbsp. butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup walnuts or pignoli nuts</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 400º.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Scrape tender squash with fork. Place on serving dish and top with browned butter sage & walnut topping.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><b>Roasted Spaghetti Squash with Brown Butter Sage Walnut Sauce </b></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2tag:blogger.com,1999:blog-36141650.post-9400911624929609002016-10-09T19:09:00.000-04:002016-10-09T19:25:10.998-04:00SIMPLE ONE PLATE 'OCTOBER' DINNER: MAPLE DIJON GRILLED PORK TENDERLOIN & CLASSIC BAKED ACORN SQUASH<div style="text-align: center;">
<i><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">"I am so glad I live in a world where there are Octobers."</span></b></i></div>
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<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">~ L.M. Montgomery, Anne of Green Gables</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpM4wrfTaBcJtmpwuTZzzFObwwcaI8cBi3HASrBTSass-DoOMPblbZ3OKyvJB3Kbhz2pHzLxtx47uEPUG3U2vTiu2eU5gexELlJ1Yga8v03zvfJ2QtRdHg6pJqbJQiMTnjTwkq/s1600/1-AUTUMN+%2528MID-OCTOBER%257E+HUBBARD+LAKE%2529+20109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpM4wrfTaBcJtmpwuTZzzFObwwcaI8cBi3HASrBTSass-DoOMPblbZ3OKyvJB3Kbhz2pHzLxtx47uEPUG3U2vTiu2eU5gexELlJ1Yga8v03zvfJ2QtRdHg6pJqbJQiMTnjTwkq/s320/1-AUTUMN+%2528MID-OCTOBER%257E+HUBBARD+LAKE%2529+20109.jpg" width="320" /></a></div>
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<i><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">OCTOBER LEAVES</span></b></i></div>
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<i><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">(Hubbard Lake, MI)</span></b></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>MAPLE DIJON GRILLED PORK TENDERLOIN</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>~ Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of <a href="http://allrecipes.com/recipe/51997/maple-garlic-marinated-pork-tenderloin/">allrecipes</a></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>MAPLE DIJON GRILLED PORK TENDERLOIN</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 lbs. trimmed pork tenderloin</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cup maple syrup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. Dijon mustard</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp. sesame oil (or hot spiced sesame oil)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves minced garlic</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> freshly ground pepper to taste</span></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat grill for medium-low heat.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Grill pork 15 - 20 minutes or until desired doneness. (Could be less time depending on thickness ... check with your meat thermometer on how you like it cooked and allow time to rest where temp rises). </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Carve tenderloin on an angle and serve topped with heated marinade.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Maple Pork Dijon Tenderloins </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>CLASSIC BAKED ACORN SQUASH</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>~ Could live on acorn squash in autumn ... and this is so simple and classic. Giving credit to<a href="http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/"> Simply Recipes</a> that is often a 'go-to' site for me since Elise and I are on the same page as to food we like. This is my same recipe I have done for years (hated as a child but in awe as I watched my dear mother dine on it thinking, hating the name, there must be something to this ... ) with the exception of scoring squash that makes it look divine and addition of freshly ground pepper, a must for me ... </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> 1 Acorn squash</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 Tbsp. butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Tbsp. brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp. Maple syrup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">dash of coarse and freshly ground black pepper to taste</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 400º.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Using a sharp sturdy chef's knife, carefully cut squash in half, from stem to tip. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Scrape out seeds and stringy bits inside until smooth.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">With a sharp knife, score inside of squash in a cross-hatch pattern.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Place squash halves, cut side up, in roasting pan. Pour 1/4 inch of water over bottom of pan so squash does not burn or dry out.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Rub butter into inside of each half. Sprinkle with dash of salt (if not using salted butter). Sprinkle with cracked freshly ground pepper. Crumble brown sugar over each half and drizzle with maple syrup. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Bake for about 1 hour or plus until tops of squash are nicely browned and squash flesh is soft. (Hard to overcook and just gets better with more caramelization.) </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Remove from oven and cool a bit before serving. Spoon any buttery sugar sauce over entire squash.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Classic Baked Acorn Squash</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7c7Kgm-m8OZGEoUDPWfnHqVqu6RHOkJ9v0kcft27HjMe6PQ1_o-sK2LdO0ApXkKCsAZdGSVkHgGNpxhMHIZZ-st-lIqoHsDIu8bJgkqlcGwuMcU_O3JqKeer_AZzZOqFwwB7/s1600/3-Recently+Updated815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7c7Kgm-m8OZGEoUDPWfnHqVqu6RHOkJ9v0kcft27HjMe6PQ1_o-sK2LdO0ApXkKCsAZdGSVkHgGNpxhMHIZZ-st-lIqoHsDIu8bJgkqlcGwuMcU_O3JqKeer_AZzZOqFwwB7/s320/3-Recently+Updated815.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Divine 'Simple One Plate' October Dinner</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>(Maple Dijon Grilled Pork Tenderloin & Classic Baked Acorn Squash) </i></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com6tag:blogger.com,1999:blog-36141650.post-51332014173435992412016-10-04T13:33:00.001-04:002016-10-04T13:33:56.190-04:00WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><i>"October is the month for painted leaves ...</i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><i>As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight."</i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>~ Henry David Thoreau</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>'Autumn Tints'</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSu4wWANkDRUGi9ZrM4FGBy0_x9YpM6uxJ72mJAlgWQZGxeWW4UX_wsflecysZVeWud6MnBX8fglJjylftpVLRI_-qfOdvm_VbAIIjpHBZuI1g1CLi1-9B3-ISF1G67sNkXfB8/s1600/1-SUNSET+%2528OCTOBER+2014+2014+..1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSu4wWANkDRUGi9ZrM4FGBy0_x9YpM6uxJ72mJAlgWQZGxeWW4UX_wsflecysZVeWud6MnBX8fglJjylftpVLRI_-qfOdvm_VbAIIjpHBZuI1g1CLi1-9B3-ISF1G67sNkXfB8/s320/1-SUNSET+%2528OCTOBER+2014+2014+..1.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Autumn Leaves (Overhill Elm abstract)</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Hubbard Lake October Sunset</i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Delicious 'Simple One Plate' Autumn Supper compliments of <a href="http://www.cookinglight.com/recipes/sweet-potato-noodles-shrimp-thai-style-almond-sauce">Cooking Light</a></i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;">2 medium peeled sweet potatoes (about 10 oz. each)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp. reduced sodium soy sauce</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp almond butter or peanut butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 Tbsp fresh lime juice, divided</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tbsp. minced fresh garlic, divided</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp. minced peeled fresh ginger, divided</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp. honey</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp. Sriracha chili sauce</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp toasted sesame oil</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp. olive oil, divided</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pound medium peeled and deveined shrimp</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 lb. shaved Brussels sprouts</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup thinly sliced green onions</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp. coarsely chopped dry-roasted almonds</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1 1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtq0nDe-H2okCkHGog0zvEauq-Ac-3EqrA4Ukl0WmPnMs5ojpnDYcRQqQaU8NIbqGVWBlYK5BnH0Zq074zqWxTqFQZ21Eap8lzzRu1u_FuNKebh7Ay3cc4ZcR10LGCvj7-qyn/s1600/1-Recently+Updated812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtq0nDe-H2okCkHGog0zvEauq-Ac-3EqrA4Ukl0WmPnMs5ojpnDYcRQqQaU8NIbqGVWBlYK5BnH0Zq074zqWxTqFQZ21Eap8lzzRu1u_FuNKebh7Ay3cc4ZcR10LGCvj7-qyn/s320/1-Recently+Updated812.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlYV9vyqIjCsUprF_cBwYJUQtxwnWGe5FY_Y54pe0rGGvPeaNWO5e7PYZAZq_l6RBrdTPl6y8EWY_Mvd_CKmjXE_iH2Zlkm0qsZIXvC-rj87sqwSxIlKMTzi-duxkIslpxJNE/s1600/2-Recently+Updated813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlYV9vyqIjCsUprF_cBwYJUQtxwnWGe5FY_Y54pe0rGGvPeaNWO5e7PYZAZq_l6RBrdTPl6y8EWY_Mvd_CKmjXE_iH2Zlkm0qsZIXvC-rj87sqwSxIlKMTzi-duxkIslpxJNE/s320/2-Recently+Updated813.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce</i></b></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com0tag:blogger.com,1999:blog-36141650.post-89206055708180085242016-09-30T16:02:00.000-04:002016-09-30T16:02:29.121-04:00FAREWELL SWEET SEPTEMBER ~ 'SIMPLE SEPTEMBER ONE PLATE SUPPER' APRICOT DIJON GLAZED SALMON & HONEY SRIRACHA ROASTED BRUSSELS SPROUTS<div style="text-align: center;">
<span style="font-size: large;"><i>"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret."</i></span></div>
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<i>~ Alexander Theroux</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN1OnU1CYIiL_9ykhIs6Slo4zO9jaVo9N_B-I1Y7KqwtFPZlvJlYv3Bsnb1S9D3GGEFFHgJYHZPbTE3AefnUi7R93Q_OpMB4JvgWhwoBbvtMtSbRtB-fJXhOXnW70tYd0QWCm/s1600/1-NOVEMBER+LEAVES+%2526+MUMS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN1OnU1CYIiL_9ykhIs6Slo4zO9jaVo9N_B-I1Y7KqwtFPZlvJlYv3Bsnb1S9D3GGEFFHgJYHZPbTE3AefnUi7R93Q_OpMB4JvgWhwoBbvtMtSbRtB-fJXhOXnW70tYd0QWCm/s320/1-NOVEMBER+LEAVES+%2526+MUMS.jpg" width="256" /></a></div>
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<div style="text-align: center;">
<i>Orange Mum</i><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>APRICOT DIJON GLAZED SALMON</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at <a href="http://www.closetcooking.com/">Closet Cooking</a></i></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana", sans-serif;">4 (6-oz) salmon filets or one large filet</span><br />
<span style="font-family: "verdana", sans-serif;">1/4 cup apricot preserves</span><br />
<span style="font-family: "verdana", sans-serif;">1 Tbsp. grainy mustard</span><br />
<span style="font-family: verdana, sans-serif;">1 Tbps. </span><span style="font-family: "verdana", sans-serif;">Dijon</span><span style="font-family: verdana, sans-serif;"> mustard</span><br />
<span style="font-family: verdana, sans-serif;">1 Tbsp. low sodium soy sauce (or tamari)</span><br />
<span style="font-family: verdana, sans-serif;">1 Tbsp. lime juice (added to recipe) </span><br />
<span style="font-family: verdana, sans-serif;">1 tsp. grated lime zest</span><br />
<span style="font-family: verdana, sans-serif;">2 tsp. grated ginger</span><br />
<span style="font-family: verdana, sans-serif;">2 tsp. grated garlic</span><br />
<span style="font-family: verdana, sans-serif;"><br /></span>
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<ul>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Place salmon on baking dish.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings)</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">(Option: marinate salmon in glaze 30+ minutes before baking.) </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtrPv4B4hbzl0nicEfi-JKQt5sp0rlr6aUQjwT_K19WTao_zkXBvn1-kQx-CS4U_LewJzBCbUgIHDtiwFagNLabAWhObHe9MJkBZbF3c9h-0Na02tFhupKb1Q95Q9mHmhStR0/s1600/7-Recently+Updated810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtrPv4B4hbzl0nicEfi-JKQt5sp0rlr6aUQjwT_K19WTao_zkXBvn1-kQx-CS4U_LewJzBCbUgIHDtiwFagNLabAWhObHe9MJkBZbF3c9h-0Na02tFhupKb1Q95Q9mHmhStR0/s320/7-Recently+Updated810.JPG" width="320" /></a></div>
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<span style="font-family: verdana, sans-serif; font-size: x-small;">Apricot Dijon Glazed Salmon & Honey Sriracha Roasted Brussels Sprouts</span></div>
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<span style="font-family: verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: verdana, sans-serif; font-size: large;"><b>HONEY SRIRACHA ROASTED BRUSSELS SPROUTS</b></span></div>
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<span style="font-family: verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;"><i>Spicy roasted Brussels sprouts </i></span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;"><i>compliments of <a href="http://sharedappetite.com/">Shared Appetite</a></i></span></div>
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<span style="font-family: verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">1 1/2 lbs. Brussels sprouts</span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">2 Tbsp. olive oil</span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">Kosher salt</span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">1 Tbsp. sriracha </span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">3 Tbsp. honey</span></div>
<div style="text-align: center;">
<span style="font-family: verdana, sans-serif;">1 juiced lime</span></div>
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<span style="font-family: verdana, sans-serif;"><br /></span></div>
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</div>
<ul>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Preheat oven to 400º.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Cut off stem end of sprouts and pull off any yellow outer leaves. Cut in half.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Place sprouts in large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in single layer on aluminum foil lined baking sheet. Roast for 35-40 minutes, shaking pan a few times throughout cooking process, until crisp and golden brown on the outside and tender on the inside.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Meanwhile, combine srircha, honey, and lime in small bowl. Season with Kosher salt.</span></li>
<li style="text-align: left;"><span style="font-family: verdana, sans-serif;">Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately. (Serves 4)</span></li>
</ul>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2tag:blogger.com,1999:blog-36141650.post-47662003350175005012016-09-22T16:23:00.000-04:002016-09-22T16:23:20.224-04:00AUTUMNAL EQUINOX ~ CHEERS TO THE FIRST DAY OF AUTUMN! (MUSHROOM SPINACH EGG MUFFINS)<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">"Lord it is time. </span></strong></em></div>
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<em><strong><span style="font-size: 16.899999618530273px;">The summer was very big. </span></strong></em></div>
<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">Lay thy shadow on the sundials,</span></strong></em></div>
<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">and on the meadows let the winds go loose. </span></strong></em></div>
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<em><strong><span style="font-size: 16.899999618530273px;">Command the last fruits that they shall be full; </span></strong></em></div>
<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">give them another two more southerly days, </span></strong></em></div>
<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em><strong><span style="font-size: 16.899999618530273px;">press them on to fulfillment </span></strong></em></div>
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<em><strong><span style="font-size: 16.899999618530273px;">and drive the last sweetness into the heavenly wine."</span></strong></em></div>
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<strong><em><span style="font-size: 16.899999618530273px;"></span></em></strong></div>
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<strong><em><span style="font-size: 16.899999618530273px;"></span></em></strong></div>
<div align="center" style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<em>~ Rainer Maria Rilke</em></div>
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AUTUMNAL EQUINOX (Hubbard Lake, MI)</div>
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<span style="font-size: large;"><b>MUSHROOM SPINACH BREAKFAST MUFFINS</b></span></div>
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~ Super easy ... super good </div>
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12 oz. favorite mushrooms thinly sliced (save 12 nice slices for top)</div>
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1 10 oz. package frozen chopped spinach, thawed</div>
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6 organic eggs</div>
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1/4 cup milk, sour cream, or cottage cheese</div>
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2 cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)</div>
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coarse salt and freshly ground pepper to taste</div>
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1 cup grated favorite cheese (Parmesan is good ...)</div>
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<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice. </span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;">Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.) </span></li>
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<span style="color: #cccccc; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><b>Mushroom Spinach Breakfast Muffins</b></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com6tag:blogger.com,1999:blog-36141650.post-48537163874287642192016-09-21T17:03:00.000-04:002016-09-21T17:03:30.835-04:00FAREWELL SWEET SUMMER ~ SIMPLE ONE PLATE SUMMER SUPPER: ROASTED SHRIMP COCKTAIL & STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD<div align="center">
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<strong><em><span style="font-size: 17px;">"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."</span></em></strong></div>
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<em>~ Robert Finch</em></div>
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<b><i>(SEPTEMBER SUMMER END)</i></b></div>
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<b><span style="font-size: large;">ROASTED SHRIMP COCKTAIL</span></b></div>
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( Recipe courtesy of Ina Garten) </div>
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2 lbs. (12-15 count) shrimp</div>
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1 Tbsp. good olive oil</div>
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1/2 tsp. kosher salt</div>
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1/2 tsp. freshly ground black pepper</div>
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Sauce:</div>
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/2 cup chili sauce (recommended Heintz)</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/2 cup ketchup</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">3 Tbsp. prepared horseradish</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">2 tsp. freshly squeezed lemon juice</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/2 tsp Worcestershire sauce</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/4 tsp. hot sauce (</span><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">recommended: Tabasco)</span><br />
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<ul>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Preheat oven to 400º F.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Sauce: Come chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. </span></li>
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><b>Roasted Shrimp Cocktail</b></span><br />
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif; font-size: large;"><b>STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD</b></span><br />
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><i>( Light, crisp and perfect for warm weather dining. Recipe, slightly adapted, from <a href="http://www.loveandzest.com/">love & zest </a> )</i></span><br />
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><b>For each person:</b></span><br />
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">2 cups mixed salad greens</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">4-6 oz. grilled chicken breast</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">(my recipe BELOW ... easy to cut recipe in half) *</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1 tsp. olive oll</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/4 thinly sliced red onion</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">4 sliced strawberries</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1 Tbsp. balsamic vinegar</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">1/4 sliced avocado</span><br />
<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">3 Tbsp. toasted pecans</span><br />
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<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">In cast iron skillet sauté onions in olive oil.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Add stawberries and balsamic vinegar to pan to gently warm and blister the strawberries.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Build the salad with greens, chicken breast, balsamic onions and strawberries, avocado, and top with pecans.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Drizzle salad with remains balsamic vinegar from the pan.</span></li>
</ul>
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><b>Note: </b> <i>If not enough dressing for your taste, here is a wonderful <b>Balsamic Vinaigrette</b> to spash on ...<b> Whisk together - 1 clove minced garlic, 1 Tbsp. Dijon Mustard, 3 Tbsp. Balsamic vinegar, salt and freshly ground pepper to taste. Rally which in 1 cup extra-virging olive oil. </b></i></span><span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><b><br /></b></span></div>
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;"><b>Strawberry Balsamic Grilled Chicken Salad</b></span></div>
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<span style="font-family: 'trebuchet ms';"><span style="font-size: large;">MEDITERRANEAN GRILLED <span class="blsp-spelling-error" id="SPELLING_ERROR_1">CHICKEN</span></span></span></div>
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<span style="font-family: 'Trebuchet MS';">~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">versatile</span> for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.</span></div>
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<span style="font-family: 'Trebuchet MS';"><em>Marinade:</em></span></div>
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<span style="font-family: 'Trebuchet MS';">juice of 1-2 lemons (depending on size) and zest</span></div>
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<span style="font-family: 'Trebuchet MS';">1/2 cup soy sauce</span></div>
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<span style="font-family: 'Trebuchet MS';">1/2 cup extra-virgin olive oil</span></div>
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<span style="font-family: 'Trebuchet MS';">1 Tbsp. dried oregano</span></div>
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<span style="font-family: 'Trebuchet MS';">1 tsp. garlic powder</span></div>
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<span style="font-family: 'Trebuchet MS';">1 tsp. coarse ground black pepper</span></div>
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<span style="font-family: 'Trebuchet MS';">12 halves boneless chicken breasts</span></div>
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<span style="font-family: 'Trebuchet MS';">Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chicken</span> on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).</span></div>
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<span style="color: #cccccc; font-family: trebuchet ms, trebuchet, verdana, sans-serif;">Grilled Mediterranean Chicken Breasts </span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com4tag:blogger.com,1999:blog-36141650.post-65379332297605802672016-03-02T11:23:00.000-05:002016-03-03T11:26:03.496-05:00SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)<blockquote class="tr_bq">
<span style="font-family: Verdana, sans-serif; font-size: large;"><i><b>"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."</b></i></span></blockquote>
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<span style="font-family: Verdana, sans-serif;"><i>~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>~ Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com </i></span></div>
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<span style="font-family: Verdana, sans-serif;">8 oz. or more fresh asparagus </span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups baby spinach leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">6 beaten organic eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/4 cup grated mozzarella cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tbsp. grated Parmesan cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cloves mined garlic</span></div>
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<span style="font-family: Verdana, sans-serif;">coarse salt and freshly ground pepper to taste</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Grease 9-inch pie/quiche dish.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine eggs with 2 cups of grated mozzarella cheese and garlic.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Reserve about 1/3 cup of egg mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour reserved egg mixture on top. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake at 375º for about 30 minutes or until edges start to brown. </span></li>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2tag:blogger.com,1999:blog-36141650.post-52785600816512809172016-02-09T14:31:00.000-05:002016-02-10T14:57:58.491-05:00SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER<div style="color: #ebebeb; line-height: normal; text-align: center;">
<b><i><span style="font-family: Verdana, sans-serif; font-size: large;">“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”</span></i></b></div>
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<span style="font-family: Verdana, sans-serif;"><b>~ W.C. Fields</b><b></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;"><b>OVEN CEDAR PLANKED BOURBON SALMON </b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 pound salmon fillet</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp. vegetable oil</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp. soy sauce</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 Tbsp. bourbon</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. ground ginger</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp. brown sugar</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Lemon slices</span></div>
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<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.</span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. </span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. </span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour thickened glaze on cooked salmon. </span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.</span> </li>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER</b></span><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">1 large head cauliflower</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">4 garlic cloves</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">1/3 cup sour cream</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">3 Tbsp. unsalted butter</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">6 oz. grated white cheddar and some also for garnish</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">fresh or dried chives to taste and for garnish</span></div>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">coarse salt and freshly ground pepper to taste</span></div>
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<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">Place steam basket over large saucepan filled with several inches of water.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth. </span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.</span></li>
<li style="text-align: left;"><span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;">Correct seasoning and serve sprinkled with additional grated cheese and chives. </span></li>
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<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b><i>Oven Cedar Planked Bourbon Salmon & </i></b></span></div>
<div style="text-align: center;">
<span style="color: #cccccc; font-family: Trebuchet MS, sans-serif;"><b><i>Whipped Sour Cream White Cheddar Chive Cauliflower </i></b></span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com4tag:blogger.com,1999:blog-36141650.post-57778740077424487582016-02-08T21:15:00.000-05:002016-02-08T21:18:04.186-05:00HAPPY CHINESE NEW YEAR! (SIMPLE ONE PLATE SUPPER: SPICY SZECHWAN PEANUT NOODLES<div style="text-align: center;">
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<span style="background-color: black; font-family: "\22 trebuchet ms\22 " , sans-serif;"><b><span style="font-size: large;"><i>Good luck for this monkey year!</i></span></b></span></div>
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<span style="background-color: black; font-family: "\22 trebuchet ms\22 " , sans-serif; font-size: large;"><b>SPICY SZECHUAN PEANUT NOODLES</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small; text-align: left;">1 cup peanut butter<br />1/4 cup soy sauce</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small; text-align: left;">1/4 cup sesame oil<br />3 Tbsp. rice vinegar<br />2 Tbsp. finely chopped garlic<br />2 Tbsp grated ginger root<br />1 1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste<br />1 Tbsp. hoisin sauce<br />2 Tbsp fresh lime juice<br />3/4 cup water<br />1/2 tsp. coarse salt<br />1 lb. noodles of choice<br />finely chopped scallions<br />chopped roasted peanuts</span></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Blend all ingredients in blender until smooth</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Boil noodles un al dente. Toss with 3/4 of sauce or to taste.</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Top with chopped scallions & chopped peanuts. </span></li>
</ul>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Spicy Szechuan Peanut Noodles</span></b></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2tag:blogger.com,1999:blog-36141650.post-47092870163723231572016-02-07T15:26:00.000-05:002016-02-07T15:26:10.830-05:00SUPER BOWL 'SUNDAY FUNDAY' ~ SIMPLE ONE PLATE SUPPER: 'FOOTBALL' MEAT LOAF & 'SPIRAL' SWEET POTATOES <div style="text-align: center;">
<span style="background-color: black; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; text-align: -webkit-left;"><b><span style="color: #eeeeee; font-size: large;">"You have to play this game like somebody just hit your mother with a two-by-four."</span></b></span></div>
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<span style="background-color: black; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; text-align: -webkit-left;"><span style="color: #eeeeee;"><br /></span></span></div>
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<span style="background-color: black;"><span style="color: #eeeeee;"><span style="font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; text-align: -webkit-left;"><i>~ Dan Birdwell</i></span></span></span></div>
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<span style="background-color: #e5e5dd; color: #330000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif; text-align: -webkit-left;"><i><br /></i></span></div>
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<span style="background-color: #e5e5dd; color: #330000; text-align: -webkit-left;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>'FOOTBALL' MEAT LOAF </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>~ Fun 'football' shaped meatloaf ... twist on Ina Garten's Meat Loaf recipe</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cups chopped yellow onions (about 4 onions)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp. chopped fresh thyme</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp. kosher salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp. freshly ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbso. Worcestershire Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup white wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. tomato paste</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">3 lbs. ground lean chuck</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">heaping 1/2 cup plain panko crumbs</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">3 extra-large beaten eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mozzarella sticks (cut for football laces)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Piquant Sauce:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup ketchup</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp. brown sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. dry mustard</span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. grated nutmeg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 325º.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat olive oil in medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes until onions are translucent but not brown. Off heat, add Worcestershire sauce, wine, and tomato paste. Allow to cool slightly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In large bowl, coming ground chuck, onion mixture , panko crumbs, and eggs, and mix lightly with a fork. Don' mash or meat loaf will be dense. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Shape mixture into football shape (or rectangle if not wanting football shape) on a parchment lined sheet pan. Spread Piquant Sauce every on top.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bake for 1 1/4 - 1 1/2 hours, until internal temperature is 160º and meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep top from cracking.) Serve hot.</span></li>
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<b style="font-family: 'Trebuchet MS', sans-serif;">SPIRAL SWEET POTATO FRIES</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: medium;"><b><br /></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">For each large scrubbed sweet potato</span></div>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp. Extra-virgin olive oil</span></div>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp. cayenne pepper</span></div>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp. garlic powder</span></div>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;">coarse salt & freshly ground pepper to taste</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<ul style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 450º. Spiralize sweet potatoes (Paderno Spiralizer) or cut into slender wedges. </span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Toss sweet potato with oil and seasonings.</span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Spread fries in a single layer on large baking sheet lined with aluminum foil - try not to overlap or they will steam instead of bake.</span></li>
<li style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake on top rack of oven for 20-25 minutes, flipping half way in between baking.</span></li>
</ul>
<div style="color: #cccccc; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Note: I have a 4-blade <a href="http://www.williams-sonoma.com/products/paderno-spiralizer-4-blade/" style="color: #aa77aa; text-decoration: none;">Paderno Spiralizer</a> from Williams-Sonoma</span></div>
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joeyhttp://www.blogger.com/profile/09569378877717221045noreply@blogger.com2