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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Beef, easy, GF or Gluten Free, low-carb, on June 9th, 2025.

It’s been several years since I’d made this, and it’s a winner of a recipe.

When I made this last week I was reminded how much I love this casserole. Just now I had to look up when it was I posted it – in 2009. But I’ve been preparing this dish for over 50 years. It’s definitely stood the test of time. A recipe from a friend of my parents. She served it to my family one night we went to her house for dinner, back in the 1960s-70s. She also made a big green salad with tomato and cucumber in it and offered some bread on the side. A complete meal. I also posted this recipe in 2016 but made with ground lamb, which is more traditional in Greece.

This recipe is called “easy” because it’s not a traditional moussaka – which is made with eggplant and with a rich Bechamel sauce poured over the top. Here it’s a simple mock Bechamel sauce made with cottage cheese, a bit of yogurt, Feta, some seasonings and Parmigiano cheese. And then there’s the meat part – usually it’d be lamb. Here it is ground beef instead.

First  you cook the zucchini – it produces a lot of liquid, so either drain it a bit or keep the heat high enough that it doesn’t produce much liquid. You don’t cook it all the way, however, as this bakes in the oven. Then you make the meat layer – onion, ground beef, garlic, tomato sauce and seasonings. That’s poured over the zucchini. Then throw together the topping – the cottage cheese, eggs, yogurt, Feta, cinnamon and Parm. Into the oven it goes for about 30 minutes until it’s bubbling hot. Cool for 5 minutes before serving.

What’s GOOD: well, easy, that’s for sure, although there is layered cooking or prep involved. So tasty with the saucy meat in the middle, the zucchini on the bottom, and then the cheesy sauce on top. Altogether delicious.

What’s NOT: nothing, really. Maybe 25-35 minutes of prep cooking before it goes into the casserole and into the oven.

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Easy Ground Beef Moussaka with Zucchini

Recipe: From Kay Barstow, an old friend of my mother and dad, probably dates to about 1970.
Servings: 5

ZUCCHINI LAYER:
1 1/2 tablespoons extra virgin olive oil
3 whole zucchini
GROUND BEEF LAYER:
1 large onion — minced
1 pound lean ground beef
1 whole garlic clove — minced
1 1/2 cups tomato sauce — or marinara
2 teaspoons dried oregano
1 teaspoon dried thyme salt and pepper to taste
MOCH BECHAMEL CREAMY TOPPING:
1 cup cottage cheese
2 small eggs — beaten
1/2 cup low-fat Greek yogurt
1/4 cup feta cheese — crumbled
1/4 teaspoon ground cinnamon
1 cup grated Parmesan cheese

1. Preheat oven to 350°. In a large skillet heat oil and add diced onion. Allow to sizzle for about 4-8 minutes until starting to brown very slightly. Add the ground beef and continue cooking until the meat is no longer pink. Add the garlic during the last 1-2 minutes of cooking. Add the oregano, thyme and tomato sauce. Taste for seasonings and add salt and pepper to suit your preference.
2. Meanwhile, cut each zucchini in half crosswise, then cut each half into slices about 1/4 inch thick. In a second skillet heat just a bit of olive oil and add the zucchini slices. Allow to sauté until they’ve developed just a bit of color, turn. Do not cook the zucchini all the way through as it will cook some more in the oven.
3. In a medium bowl beat up the eggs, then add the cottage cheese, yogurt, Feta and ground cinnamon.
4. In a casserole dish (about 2 quart) layer the semi-cooked zucchini, the meat mixture, then pour the cottage cheese mixture on top and spread around to cover the meat. Sprinkle the top with grated Parmesan.
5. Bake for about 30 minutes until the cheese has melted and slightly browned. Allow to sit at room temperature for 5 minutes, then cut and serve.
Per Serving: 373 Calories; 19g Fat (45.9% calories from fat); 36g Protein; 15g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol; 670mg Sodium; 8g Total Sugars; 1mcg Vitamin D; 311mg Calcium; 4mg Iron; 1001mg Potassium; 500mg Phosphorus.

Posted in Chicken, easy, on October 31st, 2024.

Oh, where have  you been, chicken Parm? 

Have you heard about this new book? Ina’s memoir, Be Ready when the Luck Happens. A friend loaned it to me, and I could hardly put it down. So interesting. Ina is a brilliant businesswoman, but she’s also taken a lot of risks (all have turned out well). You’ll learn about the various forks in the road, where she’s taken the right one. You’ll learn about her insecurities, and about how, even today, getting in front of the camera is intimidating. AND, you’ll learn about the year or two when Ina and Jeffrey were separated. It had to do with her wanting some independence – mostly about her business decisions. I’d remembered hearing the rumors, but never knew for sure. Yep. They were. But neither of them dated others, or went so far as to discuss divorce. When they reunited, it worked out. You’ll also hear a bit about their apartment in Paris. All fun stuff.

So, as I was reading the book, Ina would mention a recipe and how it came to be, or how she worked on it, etc. I was intrigued enough each time to go to my cookbook shelf to retrieve the cookbook – most of the time it was from The Barefoot Contessa Cookbook. Her first of twelve cookbooks. The one she thought would never sell.

Now we get to the recipe. Can I just say, this recipe is fabulous. I’d say it’s easy, in that you can have this dinner on the table in less than 30 minutes, maybe even 20. There are steps to it, however. (1) you have to prep the chicken – either slice it in half to make two thin pancake-sized portions for each breast, and pound it a bit thinner, or pound a full breast and then cut it into portions; (2) make three dipping plates – seasoned flour, eggs mixed with a tiny bit of water and seasoned bread crumbs mixed with grated Parm; (3) fry the thin breasts in a mixture of olive oil and butter; Then (4) make a little green salad (either baby greens or maybe chopped arugula) and toss with a lemon vinaigrette. The salad, as you see in the photo, is put on top of the hot chicken breast.

What’s GOODeverything about this is tasty. The chicken is just barely crispy and loved the texture differences between the chicken and the lemony salad on top. I wanted a bit of the salad with every bite of chicken. I’d intended to serve it with garlic bread, but forgot it. Oh well. I’ll definitely be making this again. I prepared it for four people, and it takes less than 3 minutes per side for the chicken. Easy.

What’s NOTonly that you do have to prep three plates for dipping. But they’re easy to do.

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Parmesan Chicken

Recipe: Ina Garten
Servings: 6

3 boneless skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra large eggs
1 1/4 cups dry bread crumbs — seasoned
1/2 cup Parmesan cheese — finely grated, plus extra for serving
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cups salad greens — baby size
LEMON VINAIGRETTE:
1/4 cup fresh lemon juice
1/2 cup EVOO
Kosher salt and freshly ground black pepper

1. If chicken breasts are thick, use a very sharp knife and slice them in half, gently holding your palm against the chicken breast and carefully slicing to make two equal pieces. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts.
4. Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top.
5. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes.
Per Serving (this is high because the recipe includes all the flour, all the bread crumbs and eggs, when you’ll only use part of it): 667 Calories; 38g Fat (52.0% calories from fat); 45g Protein; 34g Carbohydrate; 2g Dietary Fiber; 192mg Cholesterol; 486mg Sodium; 2g Total Sugars; trace Vitamin D; 297mg Calcium; 3mg Iron; 576mg Potassium; 525mg Phosphorus.

Posted in easy, Grilling, Pork, on September 22nd, 2023.

Easy, easy dry rub, air dried/marinated in the frig, then grilled.

Always, I’m on the lookout for a new way to do pork tenderloin. I was hosting a big family birthday party recently. Karen brought salmon, and her pistachio cole slaw, Karen’s mom brought a veggie platter, Sara brought a blueberry lemon layer cake and I filled in the rest with this pork and a big huge salad platter (see below).

This recipe for the pork came out of Southern Living a few months ago. Once you prepare the dry rub (brown sugar, smoked paprika, onion powder, garlic powder, dry mustard) you plop the tenderloins into a Ziploc bag with the rub. Toss it around a bit, let it sit for a few minutes, toss again, then the tenderloins are placed on a rack on a sheetpan (I used the smaller one) and they marinate in the refrigerator (yes, open, no covering) for 8-12 hours. What happens in that time is the outside of the pork hardens a bit and absorbs all of the dry rub.

When my family comes I almost always assign the grilling duty to my son Powell, or Sara’s husband John. I think they both worked at it – cooking the salmon and grilling the pork. The pork was grilled for 8-10 minutes I’m guessing (I wasn’t at the grill so don’t have an exact number), turning them occasionally, until the internal temperature reaches 140°F. If you remove the pork then, let it sit a few minutes and it rises to 145°F, which is what you want it to be. As you can see, the two guys cooked it perfectly.

I wish I’d made some kind of salsa or condiment to go with it – like balsamic onion marmalade, green tomatillo salsa, or pineapple salsa, strawberry salsa, tomato jam, parsley sauce, chimichurri perhaps, or mango chutney. It was fine plain, and we had plenty of food, but knowing my family, it would have been nice if I’d had something to go with it. Just sayin’.

There’s the salad platter I served with it. I cut Romaine in quarters (the ones from Trader Joe’s are smaller and manageable). There are nine wedges of Romaine in the center. Then green beans that I dressed with some of the vinaigrette at the last minute, halved hard boiled eggs, cherry tomatoes and some pomegranate seeds sprinkled over it all. I drizzled everything (except the eggs) with my old-favorite, creamy garlic blue cheese vinaigrette (that I made with Gorgonzola this time). There was nothing left on the platter except a few green beans.

What’s GOOD: oh, how easy this was – made the pork rub in the morning, marinated it for 5 minutes, then it chilled in the frig all day. Easy to grill – just don’t let it go too long, remove it at 140°F. Delicious. The smoky flavor comes from the smoked paprika, which was really nice, I thought. It wasn’t overly sweet at all, though on the pieces you ate with the outside edge, you could taste the brown sugar just a bit. Very good. I’d make it again – just with a salsa or sauce with it. The salad platter was SO easy too – I cooked the green beans the day before and made the dressing. The hard boiled eggs were done in my Instant Pot that morning and chilled. It took about 5 minutes to cut the Romaine wedges, dress everything and arrange on the platter. So easy and a pretty presentation to boot!

What’s NOT: hmm. Nothing that I can think of, other than you need to start this in the morning before grilling in the evening.

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Grilled Pork Tenderloin with Sweet Smoky Rub

Recipe: Southern Living May 2023
Servings: 5-6

1/3 cup packed brown sugar
2 tablespoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
2 pounds pork tenderloin — about 1 lb each
1 tablespoon canola oil

1. Marinate pork tenderloins: Place a wire rack inside a medium-sized rimmed baking sheet, and set aside. Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl. Pour sugar mixture into a gallon-size Ziploc plastic bag, add pork, and seal well. Shake bag until pork is coated. Let stand 5 minutes; shake bag again to coat pork. Remove pork from bag, and transfer to prepared rack; discard sugar mixture if any remains. Refrigerate, uncovered, 8 to 12 hours.
2. Preheat grill to medium high (400°F to 450°F). Remove pork from refrigerator; let stand at room temperature 30 minutes. Gently brush pork with oil (do not brush off dry rub).
3. Grill: Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140°F, 15 to 20 minutes. Remove from grill; let stand 15 minutes. (Temperature will rise to 145°F.) Slice and serve.
Per Serving: 302 Calories; 9g Fat (28.3% calories from fat); 38g Protein; 15g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 2876mg Sodium; 14g Total Sugars; 1mcg Vitamin D; 28mg Calcium; 2mg Iron; 752mg Potassium; 447mg Phosphorus.

Posted in Beef, easy, on April 28th, 2022.

I do love my Instant Pot. This meal came together in a flash.

A post from Carolyn. As it turned out, we were invited out for St. Patrick’s Day dinner. But I’d already bought a corned beef – might I just say, a small corned beef at Trader Joe’s was close to $25. And that great big piece of meat becomes a small little bit of meat when it’s done cooking. That’s always the case with brisket, however.

Beef has become a treat anytime with prices like that. Even ground beef is pricey. But anyway, I needed to cook the corned beef. I waited a couple of weeks. Researched a few recipes online and decided on this one. I had Savoy cabbage, carrots and onions. I don’t eat potatoes hardly at all, and can’t say that we missed them. However, I’d have eaten them if I’d added them to the pot!

I made a bed of onions and garlic in the Instant Pot, then added in the rinsed corned beef on top. You can use beef broth or water, then seal and cook under pressure for 70 minutes. Some recipes say 90 minutes, but others said 70. Mine was a smaller brisket so I went with 70. The very tender corned beef was removed and set aside, covered with foil. The carrots and cabbage were added back into the Instant Pot (with all the cooking water) and pressure cooked for 2 minutes. Yes, two minutes. So easy and quick. Onto the platter everything went and I put out grainy mustard and horseradish to augment the corned beef. Altogether delicious.

What’s GOOD: how quick and easy this meal was to make from beginning to end. A 70-minute cooking time in the Instant Pot might make it hard to do for a weeknight if you’re a working family, but it was sure easy in every other way. Veggies were perfect after two minutes under pressure.

What’s NOT: really nothing – not very big servings, but then, we didn’t need a lot.

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Instant Pot Corned Beef, Cabbage and Veggies

Recipe By: Adapted from Pressure Cooking Today
Serving Size: 6

3 pound corned beef brisket — brined in the package
4 cups low sodium beef broth
1 large onion — cut in wedges
8 cloves garlic
3 large carrots — cut into 1/2-inch pieces
1 small Savoy cabbage — cut into 8 wedges

1. Rinse the corned beef under cold water to remove herbs and seasonings, and discard brine.
2. Place onions and garlic in bottom of pot. Place corned beef on top and add about 3 cups of beef broth or water.
3. Lock the lid in place and cook under high pressure for 70 minutes. When beep sounds, allow pot to cool for 10 minutes, then manually release any remaining pressure. When valve drops carefully remove lid. Test meat for tenderness. If necessary, continue cooking under pressure for another 10 minutes if the brisket is not done.
4. Remove the corned beef and set aside, covered lightly with foil.
5. Add carrots and cabbage to the broth in the Instant Pot. Lock the lid in place. Select high pressure and set the timer for 2 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. Check vegetables for done-ness. If they’re not done, cook under pressure for one more minute.
6. Slice corned beef across the grain into serving pieces and place on a platter along with the vegetables. Serve with grainy mustard and horseradish on the side.
Per Serving: 487 Calories; 34g Fat (63.9% calories from fat); 36g Protein; 7g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 3117mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 46mg Calcium; 4mg Iron; 871mg Potassium; 306mg Phosphorus.

Posted in Chicken, easy, on April 14th, 2022.

Elegant dinner but super easy. You’d think it’s complicated and time consuming, but it’s really not. 

A post from Carolyn.  Someone asked me recently what chefs I follow . .. . my answer? I don’t really follow many chefs. Probably my two favorite food TV shows are Ina Garten and Rachael Ray. Neither of them are professionally trained. They’re both excellent cooks who make very approachable food. Do I have cookbooks from famous chefs? Yes, I do, but I can’t say I turn to them all that often for inspiration. I love reading cookbooks, however.

So, a few weeks ago I was watching a Rachael Ray show and she made these delicious little  morsels and I couldn’t wait to try it. Since I always have chicken thighs in my freezer, and I always keep shallots on hand, it was an easy “yes” that I’d make them. She explained that this recipe is Canadian and on a trip she saw a recipe in a magazine and tore it out and probably made it her own somehow. She thought these tournedos were worthy of even a wedding dinner. And I would agree. They’re really fabulous.

I changed just two things in her recipe: (1) I spread a bit of mustard on the insides of the chicken thighs; and (2) I added a little splash of cream to the sauce. You can certainly eliminate both of those if you want to be true to Rachael’s recipe. Usually tournedos refer to beef, but the word refers to the shape, I think (normally it’s beef tenderloin). So someone, ingeniously, decided to try the techniques with chicken.

So first you spread the inside of the chicken thighs with grainy mustard. The first thigh you mold (as best you can) in a roll, a log shape. Then drape the other thigh over the first one. Then wrap the bacon slice (use thick sliced if you can) around the outside edge and loop kitchen twine to tie it. It’s a little awkward getting the bacon in the right place and the twine just in the middle and then tied properly. Just takes a little bit of fussing. The chicken is sprayed with oil or some kind of spray and baked for a mere 30 minutes, until the chicken reaches 165°F. Use an instant read thermometer to make sure you don’t overcook them.

Meanwhile, make the sauce – butter shallots, sherry, mustard, maple syrup, Worcestershire and cream. Some is poured over the chicken, and the rest you can serve on the table. Poppy seeds are sprinkled on the top (kind of an unusual garnish for chicken, I thought) but it looks good.

What’s GOOD: everything about this is good – the moist chicken, the lovely bacon flavor and the sauce. Altogether wonderful. Easy too.

What’s NOT: nothing at all.

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Canadian Chicken Tournedos with Creamy Sherry Sauce

Recipe By: Adapted from Rachael Ray (her original recipe)
Serving Size: 4

CHICKEN:
8 boneless skinless chicken thighs
Salt and pepper
1 tablespoon Dijon mustard
4 slices bacon — very meaty
Kitchen string
Olive oil cooking spray
SAUCE:
3 tablespoons butter
2 large shallots — finely chopped
1/2 cup dry sherry — or white wine
2 tablespoons hot English mustard — or grainy Dijon mustard
3 tablespoons maple syrup — or smoked maple syrup
Splash of Worcestershire sauce — optional
1/4 cup heavy cream
2 tablespoons poppy seeds

1. Preheat oven to 400°F, with rack in center.
2. Season the chicken on both sides with salt and pepper. Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun. Wrap the side edges of each chicken “bun” with 1 slice of bacon. Secure the bacon to the chicken “bun” by snugly tying a piece of kitchen twine around the bacon. Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer. A few minutes before the chicken is done, top with the glaze and return to the oven.
3. Heat a sauce pot or small skillet over medium heat, add butter and sauté shallots seasoned with salt and pepper for 3 minutes or until lightly browned. Add sherry and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce, then cream and swirl a minute or so. Pour some of the sauce over the chicken tournedos and baste to coat evenly. Return chicken to the oven to finish cooking and to set the glaze, just a couple of minutes.
4. To serve, remove string from the chicken. Top the glazed tournedos with poppy seeds and serve with remaining sauce on the side.
Per Serving: 693 Calories; 44g Fat (56.8% calories from fat); 60g Protein; 15g Carbohydrate; 1g Dietary Fiber; 332mg Cholesterol; 992mg Sodium; 11g Total Sugars; trace Vitamin D; 99mg Calcium; 1mg Iron; 196mg Potassium; 110mg Phosphorus.

Posted in easy, Pasta, Vegetarian, on April 7th, 2022.

Creamy pasta with luscious lemon flavor and arugula. And cheese. Yummy Parmigiano-Reggiano. A post from Carolyn, but it’s really from my friend Linda.

Linda says: I spent the weekend with my friends Carolyn & Dave many years ago in Palm Desert, California. I picked up a book called “Cooking for Mr. Latte” by Amanda Hesser, a writer [and later editor] for the New York Times food section. I made this recipe finally and it was outstanding. The pasta I used was imported lemon linguine. I added extra lemon zest, Parmesan & arugula. My suggestion is to taste and adjust to your preference. I thought it needed more of everything, except lemon juice. The pepper is important!

From Carolyn: the book from Amanda Hesser is just so cute – it’s about her meeting her (now) husband, and their courtship. He wasn’t much into food, and of course, she was/is. Yet he managed to pull recipes from his back pocket (you’d have to read the book to learn about his cooking), so each chapter tells a little story of their courtship, then bookended with a recipe. Some are his, and most are hers.

When Linda visited me last fall  at the desert house, we went shopping at Home Goods, and she picked up a package of lemon linguine. Now . . . this recipe doesn’t call for “lemon linguine,” just linguine, but hey, if you can find lemon linguine (it might be available at World Market), use it. I bought a package of that lemon linguine too, the same time she did, and I need to try it. As you know, I don’t eat much pasta, but this would be a special occasion.

What’s GOOD: Linda says it was outstanding. That’s enough said! Easy too.

What’s NOT: only that you need arugula and crème fraiche on hand.

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Linguine with Meyer Lemon Zest, Crème Fraiche and Parm

Recipe By: Adapted from Cooking for Mr. Latte by Amanda Hesser
Serving Size: 4

Sea Salt
1 pound linguine — lemon flavored if you can find it
1 cup Parmigiano-Reggiano cheese — grated
2 Meyer lemons — zest and juice
2 1/2 cups arugula — roughly chopped
1/2 cup crème fraiche
Lots of freshly ground black pepper

1. Fill a large pot with water and season with lots of salt – enough that you can taste the salt. Bring it to a boil. Add the linguine and cook until al dente (still firm and not quite cooked through).
2. While it cooks, finely grate the Parmigiano-Reggiano cheese into a large serving bowl. Zest the lemons into the bowl, then add the arugula.
3. Scoop out about 1 cup of the pasta cooking water and set aside. Juice one of the lemons and set aside.
4. Drain the pasta and turn it out into the serving bowl with the cheese, lemon zest and arugula. Working quickly, sprinkle over the lemon juice and a little pasta water. Add crème fraiche, then begin to fold all of the ingredients together. Fold over and over again until the pasta is slicked with sauce, the cheese is fully melted, the arugula wilted and the flavors harmonized. Season with plenty of ground black pepper. Taste a strand of linguine, then add more lemon juice, lemon zest, salt, pepper and creme fraiche, as needed. Or add more grated cheese if it’s needed. If the sauce is a bit too sticky, add a little more pasta water and mix again. [Notes from Linda: she added more lemon zest, arugula, cheese and pepper – she didn’t think it needed more lemon juice or the creme fraiche – but then, this recipe is very adaptable to your own individual taste.]
Per Serving: 783 Calories; 29g Fat (34.1% calories from fat); 37g Protein; 91g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 753mg Sodium; 5g Total Sugars; trace Vitamin D; 752mg Calcium; 5mg Iron; 394mg Potassium; 636mg Phosphorus.

Posted in easy, IP, Soups, on March 17th, 2022.

So very easy to make in the Instant Pot. 

A post from Carolyn. For quite awhile I’m been reading a blog called Ministry of Curry. And I’ve made several of Archana’s recipes, since I’m a lover of all things Indian food. This recipe isn’t Indian – that’s not to say they don’t eat barley in India – – – I have no idea, actually. But there are no Indian spices here, as this is very much a simple, lightly seasoned mushroom and vegetable soup with some added barley. I started out with her recipe, although I altered it. You can find thousands of mushroom barley soup recipes on the web and there may be nothing all that unusual about this one. But I’ll just tell you it’s a good stick-to-the-ribs kind of cold-weather soup for these cool/cold evenings. The easy part is that it’s made in the Instant Pot. Love that pot.

A few weeks ago I was out in the desert at the 2nd home (condo) my daughter Sara, her husband John and I purchased in 2020. We’re in the process of renovating it now, and that will likely take a long time to finish. As I write this, the guest bath (mine) is getting a total makeover – new shower and tile, new cabinet, fixtures, lighting. Except for a vessel sink and granite countertop the bathroom was circa 1985. Old. Tired. Eventually we’re going to vinyl (wood-like) plank the floors in the whole house, but for now it’s tile. Anyway, I got sidetracked there – – I wanted to make a batch of butter chicken and the recipe I’ve posted here (that I just love-love-love) is made in the Instant Pot. Well, shoot  – we didn’t have an Instant Pot at that house. So, I went to Costco and bought one. I don’t think I could function anymore without an Instant Pot in my kitchen. My most common use for it is making hard boiled eggs (the 2-10-2 method – 2 minutes manual pressure – 10 resting – release pressure – then 2 minutes in ice water). I eat a hard boiled egg for breakfast seven days a week with a little yogurt and fruit on the side.

So back to this recipe . . . am I giving all of you TMI? . . . I went to a local market and got some bulk barley (I can’t tell you the last time I bought or ate barley), a big honkin’ leek, onions, mushrooms, celery, carrots, etc. This soup doesn’t inherently have any protein in it – although barley has some – but when I reheated bowls of it I added in some chopped up rotisserie chicken so I would have some protein. But many of the heated bowls I ate as is, no protein. It’s very filling, let me say. I really liked the addition of sour cream on top that gets mixed in as you eat it. There’s a little bit of tomato paste in the recipe (good umami flavor), and I also used mushroom soup base (try amazon) that is a regular fixture in my frig. And over a pound of mushrooms. And I added some sherry wine to it also. Every time I heat a bowl of it the sherry aroma wafts from the steam.

As with all soups, this one tasted so much better the next day and I’ve been eating away at it for a week with enough to put some in the freezer too. It’s very filling – a scant cup is plenty for me for lunch.

What’s GOOD: just the wholesomeness of it – healthy, hearty, filling. So very easy in the Instant Pot (15 minutes, that’s it). The chopping up of all the veggies took a lot more time than that! Good for freezing. Good umami flavors throughout.

What’s NOT: nary a thing.

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Mushroom Barley Soup in the Instant Pot

Recipe By: Adapted from Ministry of Curry
Serving Size: 6

1 pound mushrooms — crimini
4 tablespoons EVOO
4 tablespoons dry sherry
1 large leek — or two medium sized ones
1 1/2 cups onion — finely chopped
3 cloves garlic — minced
1 1/2 cups celery — thinly sliced
1 1/2 cups carrots — diced
3 tablespoons tomato paste
2 tablespoons mushroom base — a concentrate
4 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup barley
1/4 cup parsley — minced
GARNISH:
1 cup sour cream

1. Slice half of the mushrooms. Dice the remaining half.
2. Set the Instant pot to sauté mode and heat half of the oil. Add sliced mushrooms and sauté for 2 to 3 minutes. Add cooking sherry as the mushrooms start to stick to the pot, cooking for additional 2 minutes. Remove cooked mushrooms with liquids and set aside.
3. To the Instant Pot add remaining oil, leeks, onions, garlic, and celery to the pot. Sauté for 2 minutes. Next, add mushrooms and sauté for another 2 minutes. Add carrots, tomato paste, bay leaves, barley, salt, pepper, and mushroom paste and water.
4. Pressure Cook for 15 minutes followed by natural pressure release. Remove bay leaves.
5. Stir in the reserved mushrooms. Cool soup and for best flavor, refrigerate overnight. Reheat then garnish with parsley. Serve hot with bread. You can also add a dollop of sour cream as a garnish.
Per Serving: 290 Calories; 16g Fat (48.0% calories from fat); 7g Protein; 32g Carbohydrate; 7g Dietary Fiber; 19mg Cholesterol; 735mg Sodium; 10g Total Sugars; trace Vitamin D; 107mg Calcium; 2mg Iron; 833mg Potassium; 190mg Phosphorus.

Posted in easy, Pork, on March 10th, 2022.

This recipe comes from my friend, Linda. 

A post from Carolyn. First off, I have to apologize to my readers . . . I’ve not been very “present” with my blog lately as I’ve been so crazy-busy – I’ve felt like I hardly have time to think. After four years, I’m finally going to be turning over my presidential gavel in my P.E.O. chapter to someone else. I’m hoping that’s going to free up a lot of my time. That happens exactly two weeks from today. I’ve hardly done recipe testing of late. My granddaughter, Taylor, the one who is in nursing school and is living with me, went home to Northern California on a 2-week break. Cooking a nice meal for her sometimes motivated me to try a new recipe or two. It’s not that I am eating out all that much, or buying ready-made food. I don’t really. Writing up a blog post about my usual evening green salad with everything in it but the kitchen sink wouldn’t be very noteworthy for you, my readers.

Anyway, my friend Linda offered to take a picture of a pork chop dish she made recently, these deviled pork chops. She said they were the best – the moistest – pork chops she’d ever had. Ever! That’s high praise, for sure.

As I was thinking about this recipe, the name for sure, how did anything get to be called “deviled” I wondered. Well, the web is certainly helpful: According to the Oxford English Dictionary, in 1786 to “devil” a food meant to cook it with a spicy seasoning or over very high heat. For hard boiled eggs, it meant to garnish it with red (meaning from the devil), and that would mean using  paprika. Who knew?

So this recipe came from America’s Test Kitchen. Linda and I are faithful watchers of that PBS program. Linda’s comments: Made this tonight after seeing it on ATK. SUPER EASY! Takes about 15 minutes.  Brown panko crumbs in butter, make a paste of good stuff. Smear on chops, pat crumbs on & bake on a rack at 275 for 40-50 minutes. Sounds very straight forward! Easy. Do use THICKER pork chops – you probably can’t do this with the thin ones at all.

What’s GOOD: I’m paraphrasing from what Linda told me via email and phone that this recipe was just so very easy. The chops were extremely moist (often a problem with today’s lower-fat pork chops).

What’s NOT: only that you need to allow for 40-50 minutes of baking time. And be sure to buy thicker pork chops.

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Deviled Pork Chops

Recipe By: America’s Test Kitchen
Serving Size: 4

2 tablespoons unsalted butter
1/2 cup panko break crumbs
Kosher salt and pepper
1/4 cup Dijon mustard
2 teaspoons packed brown sugar
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic — minced to paste
1/4 teaspoon cayenne pepper
24 ounces boneless pork chops — ¾ to 1 inch thick

Notes: For the best results, be sure to buy chops of similar size. This recipe was developed using natural pork; if using enhanced pork (injected with a salt solution), do not add salt to the mustard paste in step 2. Serve the pork chops with mashed potatoes, rice, or buttered egg noodles.
1. Adjust oven rack to middle position and heat oven to 275°F.
2. Melt butter in 10-inch skillet over medium heat. Add panko and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to bowl and sprinkle with 1/8 teaspoon salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, 1 teaspoon salt, and 1 teaspoon pepper in second bowl until smooth.
3. Set wire rack in rimmed baking sheet and spray with vegetable oil spray. Pat chops dry with paper towels. Transfer chops to prepared wire rack, spacing them 1 inch apart. Brush 1 tablespoon mustard mixture over top and sides of each chop (leave bottoms uncoated). Spoon 2 tablespoons toasted panko evenly over top of each chop and press lightly to adhere.
4. Roast until meat registers 140°F, 40 to 50 minutes. Remove from oven and let rest on rack for 10 minutes before serving.
Per Serving: 390 Calories; 19g Fat (44.9% calories from fat); 39g Protein; 13g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 348mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 52mg Calcium; 2mg Iron; 698mg Potassium; 432mg Phosphorus.

Posted in easy, Fish, on March 1st, 2022.

Want to make salmon in a simple pan sauce? So easy and tasty.

A post from Carolyn. In trying to make salmon about once a week at my house, I search through the untried recipes in my file and this one popped up because I had all the ingredients on hand. That’s a win in my book!

The original recipe used lime juice, but I had lemon, so I used what I had. It would likely be even better with lime juice merely because of the coconut milk – they seem to make a common marriage in lots of recipes. Because I knew this would come together in a hurry, I got everything ready before I started. The veggies that went along with it (zucchini and yellow squash) plus a side of rice I started before I even began the salmon. It came together so very quickly. There is garlic, ginger and lemongrass (I had some in a tube) plus a tiny bit of brown sugar, and you could use any number of types of hot chili paste – I used Thai red chili paste (very little). One extra addition was a tiny splash of Vietnamese fish sauce which added a little more umami flavor. I totally forgot to keep some of the lemon zest for the top – – oh well.

My only caution – do NOT overcook the salmon. I had two pieces (one for my granddaughter Taylor and the thinner one for me) and one was much thicker than the other, so they required very different cooking times. A thin fillet as you see in the picture above will take just a couple of minutes on each side to cook through. Just be careful about that. I added some additional lemon juice at the end which gave the sauce even better flavor.

What’s GOOD: how easy this was, beginning to end. Loved the sauce that flooded over into the rice. Altogether yum.

What’s NOT: nothing that I can think of.

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Poached Salmon in Coconut Lemon Sauce

Recipe By: Adapted slightly from Recipe Tin Eats blog
Serving Size: 4

24 ounces salmon fillets
salt and pepper to taste
2 tablespoons neutral oil — divided use
2 cloves garlic — finely grated
2 teaspoons fresh ginger — finely grated
1 teaspoon lemongrass paste — or use fresh
1 tablespoon brown sugar
1 teaspoon Thai red chili paste
8 ounces coconut milk
1 tablespoon fish sauce
2 teaspoons lemon zest — or lime zest
lemon juice to squeeze on top (or lime juice)
cilantro leaves for garnish

1. Sprinkle both sides of salmon with salt and pepper.
2. Heat 1 T oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon over and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
3. Turn heat down to medium low and allow skillet to cool.
4. Heat remaining 1 T oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden, about a minute.
5. Add sugar and cook for 20 seconds until it becomes caramelized, then stir in chili paste. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. Stir in fish sauce, increase heat to medium and simmer for 2 minutes.
6. Place salmon into the sauce, lower heat and simmer gently for 2-4 minutes, or until just cooked. Do not overcook. Salmon is done when the internal temp reaches 135°F. Remove salmon, stir in lemon or lime zest and juice to taste. Adjust salt to taste with fish sauce.
7. Serve salmon alongside noodles or rice. Spoon sauce over the salmon, garnish with citrus zest and cilantro leaves if using.
Per Serving: 408 Calories; 27g Fat (58.6% calories from fat); 36g Protein; 6g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 448mg Sodium; 4g Total Sugars; 0mcg Vitamin D; 36mg Calcium; 2mg Iron; 909mg Potassium; 542mg Phosphorus.

Posted in Beef, easy, on October 17th, 2021.

This is a post from Sara. FAST & FLAVORFUL.

These days I am without the hustle and bustle of chicks at home as we are officially Empty Nesters.  But I am amazed at how little time I have to make dinner.  So I find myself searching for new quick and healthy recipes.  This is a recipe I found online that is SUPER easy.  I mean 20 mins start to finish easy!  And so tasty.  I was looking for something to do with the ground beef I’d bought that wasn’t tacos, or hamburgers.  And this recipe fit the bill perfectly!  It is so flavorful with a hint of heat.  I added the steamed cauliflower to satisfy my need for veggies.  You could add any type of cooked veggie, frozen would work easily too.  This also made excellent leftovers for lunch the next day.

Starting with the rice since it usually takes 20 mins.  Then I cut and cleaned the fresh cauliflower, dropped it into the steamer to cook.  I began browning the beef and garlic in a shallow pan.  While that was cooking, I mixed the sauce ingredients.  When the beef has no more pink, I added the sauce and let it cook on low for a few mins.  Then I fluffed the rice and was ready to assemble.

I used a bowl, layering the rice, beef then cauliflower.  I topped it with sliced scallions.  My husband enjoyed this dish with a bit of siracha to kick up the spice and a nice IPA (well, not with the leftovers at work!)

This will be a repeat in my rotation for sure!  I imagine one could substitute ground turkey or chicken for the beef, but you may need to increase the spices to give it more flavor.

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Korean Beef and Rice

Serving Size: 4

1 pound lean ground beef
3 cloves garlic — minced
1/4 cup brown sugar, packed
1/4 cup soy sauce, low sodium
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 1/2 cups hot cooked rice
3 green onions — thinly sliced
2 cups cauliflower — steamed

1. In a large skillet, cook beef and garlic over medium heat until beef is no longer pink, breaking into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
2. Stir sauce into beef, heat through. Serve over rice and cauliflower.
Per Serving: 551 Calories; 26g Fat (43.3% calories from fat); 25g Protein; 52g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 703mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

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