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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 easy, Veggies/sides, on December 13th, 2010.

carrots roasted

Wouldn’t you think a carrot is just a carrot? Wrong. A roasted carrot takes on a delicious caramelized exterior – it brings out the sugar in carrots. Just succulent as can be. I think I could eat a plate full of these. And they’re SO easy. I mean it. Slice carrots (on a diagonal), toss with fresh thyme, oil and salt and pepper, roast with a few dots of butter for about 20-30 minutes and you’ll have just the best carrots ever. How quick is that? I have roasted carrots before, but the combo with fresh thyme (my favorite herb) just gave it better dimension. Make these, okay? The recipe is from Phillis Carey, my favorite cooking diva.

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Roasted Carrots with Thyme

Recipe By: From a cooking class with Phillis Carey, 12/2010
Serving Size: 6

2 pounds carrots — medium sized, peeled, cut on deep diagonal in 1/2-inch pieces
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh thyme
1 1/2 tablespoons unsalted butter
Salt and freshly ground black pepper

1. Preheat oven to 400°.
2. Toss carrots, oil and thyme in a large bowl. Season well with salt and pepper. Spread in a single layer on a large parchment-lined baking sheet; dot with butter.
3. Roast carrots until tender and light golden, stirring occasionally, 20-40 minutes (depends on the thickness of the carrots).
Per Serving: 113 Calories; 6g Fat (49.1% calories from fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 48mg Sodium.

A year ago: a photo of my kitchen Christmas décor
Two years ago: Apricot Thyme Cookies
Three years ago: Hot Buttered Rum

Posted in easy, Veggies/sides, on December 4th, 2010.

parsnip apple mash

Can I just tell you to make this? Just do it, okay? It’s SO good. Mellow. Comforting. Sort of sweet (from the apples). The consistency of mashed potatoes, but tastes nothing whatsoever like mashed potatoes. Parsnips just don’t get a lot of respect, but they’re so worth making. And when you mix them half and half with apples, well, a whole new thing is born!

Our daughter-in-law Karen brought these to our house for Thanksgiving dinner. It’s a Martha Stewart recipe (from the November issue), and Karen made it exactly as directed. I wouldn’t change a thing. You bring the parsnips and apples to a simmer for 25 minutes, mash, add butter, salt, pepper and serve. Delicious! Worth making.

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Apple-Parsnip Mash

Recipe By: Martha Stewart Living, Nov. 2010
Serving Size: 4

1 pound parsnips — peeled and cut into 1/2-inch pieces
1 pound apples — (such as Honeycrisp or Fuji) peeled, cored, and cut into 1/2-inch pieces
1 cup water
1 tablespoon unsalted butter
Coarse salt and ground pepper

1. In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes.
2. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.
Per Serving: 159 Calories; 4g Fat (18.7% calories from fat); 1g Protein; 33g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 12mg Sodium.

A year ago: Smoked Pork (in a smoker)
Three years ago: Turkey Tortilla Free Form Soup

Posted in easy, Fish, on October 21st, 2010.

parm orange roughy

(This post was written a week or so ago and I’ve set it up to post while we’re en route to Australia. At least you’ll get this one recipe during the next many weeks we’re traveling.) Recently I bought a new batch of frozen meat and fish from our home-delivery meat guy. This time he had boxes of orange roughy, a fish I haven’t seen much lately. I’ve always liked orange roughy, and I’ve read that through conservation fishing methods at least it’s still available – some. It’s a deep water fish in the perch family. Anyway, I gladly bought a box. It was easy to figure out what to do with it – I opened up Phillis Carey’s cookbook and found just the ticket. Quick and easy, and full of taste, even if I had to alter the recipe a little bit.

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Posted in Appetizers, easy, on October 16th, 2010.

green_pea_hummus1

Oh my goodness, is this stuff ever good. It made my taste buds sing! And isn’t the color just beautiful?

If you’re not a hummus fan, this may change your mind since it contains no garbanzo beans. If you are a hummus fan, making it with green peas will just enhance your experience. To my mind, the tahini (sesame seed paste) is what makes this dish. It gives it oodles of flavor. The lemon juice also helps, and I love cumin, so I added a bit more than this Cooking Light recipe suggested. The original is available online.

The recipe indicated cooking the peas. Why, I said? Not necessary since it would be pureed. So I used them straight out of the bag (but defrosted). There’s some garlic in it, some Italian parsley and some olive oil. I added more oil than the original recipe because once it was whizzed up in the food processor it was a bit too dry – it threw a good part of it up on the sides and it didn’t puree well enough. A little more oil (about a tablespoon) in the bowl fixed that problem. Let it mellow for an hour or two (or it can be served immediately). Serve with some kind of soft Middle Eastern bread. We had sangak bread to serve alongside (you can see a few torn pieces on the right of the bowl in the photo up at the top).

One other thing – this appetizer is a CINCH to make. Talk about easy. It took about 6 or 7 minutes to make. Really. Once whizzed up, I scraped it out into a serving bowl, sprinkled it with zahtar (I didn’t have any sumac on hand), covered it with plastic wrap and zipped it out when guests arrived. I really liked this – the flavors just burst in your mouth. Do try it.
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Green Pea Hummus

Recipe By: Adapted from a Cooking Light recipe
Serving Size: 6
NOTES: Not every kitchen has sumac (it is available by mail order). You can substitute zahtar (a combination of sesame seeds, sumac and other spices) if that’s available. In a pinch you could substitute smoky paprika, although it wouldn’t be the same.

2 cups frozen green peas
1/2 cup Italian parsley — chopped
3 tablespoons tahini — (sesame-seed paste)
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 whole garlic clove — chopped
1 tablespoon extra virgin olive oil — or lemon flavored oil if you have it
1/4 teaspoon sumac — or zahtar

1. Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain.
2, Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.
Per Serving: 107 Calories; 7g Fat (52.3% calories from fat); 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 244mg Sodium.

 

Posted in easy, Fish, on October 12th, 2010.

Reaching my fork right into the screen here and grabbing a bit of that nice, crispy browned topping sounds so good right now. This fish dish was so easy. And so delicious. Of course, you do need to like halibut (although I’m sure it would work well with other kinds of firm-fleshed fish).

The fish is broiled (remember when that’s about all we DID with fish?). Down low in the oven. Actually at least 10 inches from the element – gives it time to cook through and slowly brown and get crispy on top. That’s about the only way you could broil this – low and slow.

First you prepare the pan (a broiler pan – rack – over a pan), oil it so the fish won’t stick too badly. Put a piece of foil underneath too to catch the drips (easier cleanup). Then you mix up some oil, fresh garlic, mayo and some rinsed and chopped capers. And a bit of lemon zest. Slather that on top of the fish and broil for 9-12 minutes, depending on the thickness of the fish and the distance from the heat (remember, 10 inches). Serve with rice and lemon wedges. Easy. If you don’t like capers, you can substitute Dijon mustard.

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Halibut with Lemon Aioli and Capers

Recipe By: From a cooking class with Phillis Carey, 2010
Serving Size: 4
NOTES: Moving the oven rack to the right position is vital to this recipe. Use a ruler!

24 ounces halibut fillets — (about 6 ounces each, 1-inch thick)
Salt and white pepper to taste
3 cloves garlic — minced
2 tablespoons extra virgin olive oil
1/3 cup mayonnaise — Best Foods (Hellman’s) or home made
1 tablespoon capers — rinsed, chopped
1 teaspoon lemon zest
Lemon wedges for each serving

1. Preheat broiler (on high). Place the oven rack low enough that the fish will be 10 inches from the broiler element. Oil the broiler pan (rack) and place foil underneath the rack to catch drips. Sprinkle fish with salt and pepper and place fish on rack.
2. In a small bowl whisk garlic and oil together in a small bowl. Whisk in the mayonnaise, capers and lemon zest. Spread it over the fish, covering all the top as best you can. Broil the fish until it’s just cooked through and browned nicely on top, about 9-12 minutes. Watch carefully. Serve with lemon wedges to squeeze over the fish.
Per Serving: 382 Calories; 26g Fat (61.7% calories from fat); 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 216mg Sodium.

A year ago: Butternut Squash Risotto with Pancetta
Two years ago: Chorizo and Eggs
Three years ago: Pizza with Chicken, Red Onion and Olives

Posted in easy, Soups, on October 8th, 2010.

Really, I thought I’d posted this recipe ages ago. I’ve had it for years. Have made it a few times. It’s incredibly easy. You can make it in less than 30 minutes. Which is probably why it was one of Rachel Ray’s recipes, although I got it at a cooking class some years ago. It was credited to Rachel, but I could not find this recipe anywhere online, so perhaps the cooking instructor had changed it a bit. Or perhaps it’s in one of Rachel’s cookbooks and not available online.

What’s a stoup, you ask? Something in between stew and soup. A thicker soup than a traditional soup. But not quite as thick as a stew. And I think Rachel Ray coined the word stoup. What makes this one thicker is the addition of 8 ounces of cream cheese. It could be made with ground turkey, I suppose (I use ground beef). And you can use any kind of pasta, really. I used egg noodles this time just because they were the handiest to reach in my pantry. You could use elbow macaroni, or penne, or bowtie pasta. It would be best to use some kind of short pasta – not long noodle type. Just keep that in mind.

First you cook up the ground meat, add garlic, then stock, Italian seasonings, then you add canned kidney beans (or any kind of beans would do – it’s just that the dark kidneys look good against the creamy backdrop of the soup) and canned, chopped tomatoes. Lastly you add in the pasta and cook just until al dente and add the cream cheese. It melts quickly enough if you stir it gently. Serve and sprinkle with fresh basil. Done. Now, wasn’t that easy? It’s all made in one pot. Great for a fall cool evening, I think. It’s almost soup weather around here.

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Beef with Cheesy Macaroni Stoup

Serving Size: 8

12 ounces extra lean ground beef
2 whole garlic clove — minced
2 1/2 cups beef stock
1 1/2 teaspoons Italian seasoning
1/4 teaspoon onion powder
1 cup macaroni — like penne, bowtie, short egg noodles or elbow
16 ounces tomatoes, low sodium — canned, chopped
16 ounces kidney beans — canned, drained
8 ounces cream cheese
2 tablespoons fresh basil — for garnish

1. In a large saucepan cook the ground beef over medium heat until it loses all of its pink color. Add minced garlic toward the end. Drain the beef in a strainer or colander, then transfer to a large plate lined with 3 layers of paper towels. Blot the beef with additional paper towels. Return beef to the saucepan.
2. Add broth and all the seasonings (except basil). Cover and bring to a boil, then stir in the pasta. Return to a boil and reduce heat. Cover and simmer until the macaroni is al dente – just barely done, about 8 minutes (depending on the type of pasta, of course). Stir in the tomatoes and kidney beans, and return to a boil. Add the cream cheese, cut up into chunks and allow to melt. Serve immediately with a garnish of thin slices of basil.
Per Serving: 456 Calories; 18g Fat (35.4% calories from fat); 26g Protein; 48g Carbohydrate; 15g Dietary Fiber; 60mg Cholesterol; 796mg Sodium.

A year ago: Gingerbread Cupcakes with Lemon Frosting
Three years ago: Drop Biscuits

Posted in easy, Fish, on September 30th, 2010.

What to make for dinner? Seems like I wait until about 2:00 in the afternoon (assuming I don’t have something leftover or have planned something that needs to cook for awhile) to decide what we’re going to eat. This time I pulled out two pouches of (frozen) fillet of sole. Sure enough, I had a recipe that called for coconut milk (check – I’d used part of a can in another dish last week). Carrots (check). Fresh fennel (check). Fresh ginger (check). Cilantro (check). Even had kaffir lime leaves in the freezer (check). And garlic, shallots, Madras curry powder. The original recipe called for mahi-mahi, but I had sole instead. And the dish took no time at all to put together. I also had the Balinese yellow rice leftover from a few days ago. Hooray. Dinner in 30 minutes or less.

The recipe came from a 2007 article in Food and Wine magazine, all about Padma Lakshmi’s cooking. Padma is a model, an actress, and a cookbook author from India. The recipe here is straightforward and easy. If you like Indian flavors and have all the ingredients (you could probably use chicken instead of fish, or other types of fish for that matter), it takes a short time to get dinner on the table. It was really good. And very quick.

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Coconut Curry Fish Stew with Carrots and Fennel

Recipe By: Adapted from Padma Lakshmi (in an old Food & Wine magazine)
Serving Size: 4
NOTES: Make Ahead: The coconut-curry broth can be kept at room temperature for up to 4 hours. Serve as a soup, or with some rice underneath. Padma always makes extra portions of this so she can reheat it the next day and eat it over noodles.

24 ounces mahi-mahi filets — or fillet of sole (4 large pieces)
1/4 cup fresh lemon juice Salt
1/4 cup vegetable oil
4 whole garlic cloves — peeled
2 large shallots — thinly sliced (1 cup)
4 small red chili flakes — (dried)
6 whole fresh curry leaves — (optional)
1 tablespoon minced fresh ginger
4 whole kaffir lime leaves — (optional)
1/2 large fennel bulb — halved, cored and cut into 1-inch pieces (4 cups)
2 cups carrots — cut into 1-inch pieces
1/2 teaspoon Madras curry powder
15 fluid ounces coconut milk — unsweetened
1/2 cup chicken broth
1/2 cup cilantro — chopped, for garnish
1/2 cup green beans — chopped in 1-inch pieces (optional)

1. Put the mahi-mahi fillets in a large, shallow dish. Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.
2. In a very large enameled cast-iron casserole, heat the oil. Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes. Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes. Add the chiles and curry leaves and cook for 2 minutes. Add the ginger and lime leaves and cook for 2 minutes. Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the green beans and coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots and green beans are tender, about 10 minutes.
3. Add the mahi-mahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes (less time if using sole, as it’s much thinner). Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with the cilantro and serve.
Per Serving: 605 Calories; 43g Fat (62.0% calories from fat); 38g Protein; 22g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 299mg Sodium.

Posted in Appetizers, easy, on September 16th, 2010.

Well, what can I tell you except this is really different. Truly, it is. And it may not appeal to some palates. I’m sure children wouldn’t like it. Our group of adults loved it. It’s so very unusual, which I like about it. Certainly not the run-of-the-mill appetizer.

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Posted in Appetizers, easy, on July 27th, 2010.

Oh my goodness, was this good. And it’s so simple! It took about 5 minutes (well, maybe 8 or 9) to make it in the food processor – I did have to crush and chop fresh garlic, and run out to my kitchen garden to harvest some fresh mint, and mince a jalapeno (I didn’t want anyone to get a big hunk of jalapeno in their mouths, so I minced it up really fine to begin with, not trusting the food processor to do it). But the rest of it went into the processor and I touched the pulse button for about 15-20 seconds and it was done. I poured it out into a serving bowl, covered it with plastic wrap and pulled it out before serving.

The herbs absolutely make this. Since I love fresh cilantro any day, any time, and I’m in love with fresh mint these days, the combo of both herbs was a perfect marriage for me. The sour cream is nothing more than a neutral palate (like a piece of toasted bread is to a bit of jam) to mix with the herbs. Using light sour cream likely made no difference to the taste.

You could serve this with little baguette slices (toasted would be best), or the recipe suggested pappadums (an Indian fried bread) or some kind of crisp flatbread. I opted to serve it with some fresh sangak bread. People could tear off a piece of the thin, soft and chewy bread and spoon a bit onto it. My DH made a special trip to Wholesome Choice just to pick up a fresh flat of this delicious bread.

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Cilantro Mint Dip

Recipe By: From Gourmet magazine, 8/2007
Serving Size: 8

1 cup light sour cream
2 cups cilantro — use a packed measure
2/3 cup fresh mint — use a packed measure
1 tablespoon green onion — chopped
1 tablespoon jalapeno pepper — seeded and minced
1/2 teaspoon fresh ginger — peeled and chopped
salt and pepper to taste

1. Place all ingredients into blender (or food processor).
2. Puree until the mixture is evenly green with just tiny flecks of the herbs. Pour out into a serving bowl, cover and refrigerate for at least an hour.
3. Serve with crackers, pita chips, a flatbread, or Indian pappadums. Or, if you have a source for Iranian sangak bread, use that.
Per Serving: 34 Calories; 1g Fat (21.1% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 25mg Sodium.

A year ago: Cherries (everything you’d ever want to know about them)
Two years ago: KFC coleslaw (no, it’s not their recipe, and nowhere near as good as theirs)
Three years ago: Grilled Salmon on Watercress Salad (one of our family favorites)

Posted in easy, Salads, on July 26th, 2010.

Did you ever taste something – way back in your youth – and you never knew how to make it? And you’ve still not found out? Even though you’re a foodie? And you cook a lot? And you read a lot of cookbooks? And you know how to do internet searches? And you’ve still not found the recipe? That’s what this post is all about.

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