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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 January 24th, 2011.

roasted_broccoli_garlic

This couldn’t be easier. Truly. Chop up some broccoli, put it on a Silpat-lined baking sheet, drizzle with some olive oil and toss it around with your hands, slice some fresh garlic, pop it in a hot oven and bake for about 20-25 minutes. Drizzle with lime zest and juice and serve. Broccoli, when roasted, takes on this delicious nutty flavor and light texture. Because the oven heat draws out a lot of the moisture in the broccoli, it’s light and almost fluffy. A minor warning, though – be sure you take it out when it’s done. If it goes much further in the oven, you’ll have burned crumbles. Not even edible that way!

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Roasted Broccoli with Garlic and Olive Oil

Serving Size: 4

1 1/2 pounds broccoli — trimmed
2 tablespoons olive oil — more if needed
3 cloves garlic — sliced
1/2 teaspoon lime zest
4 pieces lime slices
salt and pepper to taste

1. Preheat oven to 425°. If your oven will adjust to 410°, do it at that temp.
2. Prepare a rimmed baking sheet with a Silpat or line with parchment paper or foil.
3. Cut broccoli into small pieces and discard most of the stems. Place on the baking sheet and drizzle the olive oil all over. Using your hands, toss the broccoli thoroughly so all the pieces are somewhat covered with oil.
4. Slice up the garlic pieces and place ON the broccoli. Pieces left on the Silpat will burn. Bake for about 20-25 minutes until some edges have begun to turn brown. Taste for seasonings. Remove from oven, sprinkle lime zest all over, and serve with lime wedges to drizzle over the broccoli.
Per Serving: 97 Calories; 7g Fat (58.7% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg Sodium.

Posted in Veggies/sides, on January 8th, 2011.

sugar snaps corn bacon

Have you learned, yet, to trust me when I tell you you HAVE to make this?  There’s nothing else to do, but MAKE IT! Okay? There’s not much that’s unusual – it must be the bacon that brings it all together and make it taste so sensational. This reminds me a lot of the calabacitas I make, a kind of Southwestern zucchini and corn hash.

This one has onion, sugar snap peas, corn, Dijon, brown sugar, bacon and fresh chives in it. I’ve always liked sugar snaps sautéed in the frying pan – leaving them still slightly chewy/crispy  – this one with more than a hint of the bacon. I could have eaten an entire plate of this and made it my dinner – at the cooking class with Diane Phillips that was my portion, and I nearly licked the plate.

I made this a few days ago, using red onion and using much less bacon (4 slices rather than 12). I didn’t have any chives, so just didn’t substitute. The second picture is that version. Equally delicious and really quite easy.

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Corn, Sugar Snap Pea and Bacon Saute

Recipe By: Diane Phillips, cookbook author, Dec. 2010
Serving Size: 8

12 slices bacon — cut in 1/2″ dice
1 cup onion — finely chopped
1 1/2 pounds sugar snap peas
4 cups corn — (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives — minced

1. In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain.
2. Skim off all but 3 T. of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy.
3. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.)
5. Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.
Per Serving: 172 Calories; 6g Fat (28.6% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 193mg Sodium.

A year ago: Chicken Posole
Two years ago: Ground Beef Moussaka
Three years ago: Creamy Leek Soup

Posted in Soups, Veggies/sides, on December 30th, 2010.

mums_everyday_red_lentils

You know, of course, that lentils are a wonderful nutritious legume? Actually, they’re a pulse, but pulses are part of the legume family. They contain about 25% protein, so they’re certainly healthy!

After our fantastic Indian meal in Christchurch, New Zealand in mid-November, I’ve been on an Indian food kick. Can’t seem to get enough of it. I’ve made this red lentil curry, and a black lentil curry too, a cauliflower curry soup, and Indian rice pudding. My DH finally said to me last night, could we have some regular American food? Okay, honey. Maybe. Perhaps I’ll have to go out for Indian food to get my fill of it.

lentil_spicesAfter watching Aarti Sequeira on the Food Network make this, I needed to do it myself. And it’s delicious with the different flavorings in it. (Far right: the spices – turmeric, paprika, cumin seeds and black mustard seeds.) Do be careful about adding too much heat, though – I used more ginger and a whole jalapeno. I shouldn’t have, as it was too warm. So I’ve had to dilute it with chicken broth and make a soup-like mixture instead. My friend Kunda suggested I add some yogurt to it – that always tames heat, especially if it’s dolloped on top, to eat with each bite. This could be a main dish with some bread and a salad. Or, as I suggested earlier, add more liquid and make it into a soup. Or, serve it as a side dish to a grilled meat, perhaps? With the leftover of this one I added some fat-free half and half, some chicken paste (concentrate), and a whole bunch of baby green beans cut up into small pieces. Made a wonderful soup on a cold day.

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Aarti’s Mum’s Everyday Red Lentils

Recipe By: Aarti Sequiera, Food Network, Dec. 2010
Serving Size: 4

Lentils (Dal):
1 cup red lentils — masoor dal, picked through for stones
2 cups water
1 onion — diced
4 cloves garlic — thinly sliced
1 piece ginger — (1/2-inch) peeled and minced
2 medium tomatoes — diced [I used a 15 ounce can]
1 small serrano pepper — sliced in 1/2, optional [or use half a jalapeno]
Tempering oil (bagaar):
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric — rounded
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 Handful fresh cilantro leaves

1. Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
2. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. Do not add salt YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
3. Whisk the lentils, releasing their natural starch, and mash some so the mixture becomes thick. Add salt, to taste.
4. Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
5. In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don’t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little – that’s the blooming and it’s exactly what you want. Don’t let them burn. The mixture should bloom for about 30 seconds, no more.
6. Pour the oil mixture into the lentils, standing back so you don’t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Per Serving: 230 Calories; 4g Fat (16.7% calories from fat); 15g Protein; 35g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 17mg Sodium.

A year ago: Wensleydale cheese with cranberries
Two years ago: Chocolate Citrus Almond Torte GF

Posted in easy, Veggies/sides, on December 16th, 2010.

shredded brussels

I know, I know. Most people don’t like Brussels sprouts. But I do, my DH does, and this is such a simple and delicious way to serve them. If you don’t like cooked cabbage, well, then there may be no hope for you. Just skip this recipe.

What this is, is EASY. You halve the Brussels, then cut into thinner yet slices, cook them in a bit of olive oil, add water and butter and cook for just a very few minutes. Then you add in some toasted pine nuts. See? I said it’s easy. And quick. Well, unless you need to toast pine nuts first – it’s faster to do them in a small dry frying pan (nonstick), but you’ve got to watch them very, very carefully. Once they’ve warmed up in the pan, they can go from normal raw to burned in a matter of about 15 seconds or less. This recipe came from Phillis Carey.

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Shredded Brussels Sprouts with Pine Nuts

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

1 pound Brussels sprouts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup water
2 tablespoons unsalted butter
1/4 cup pine nuts — toasted

1. Cut off stems, then halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8 inch) slices.
2. Heat oil in large skillet over medium high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add water and butter and continue cooking until most of the water has evaporated and sprouts are tender but still bright green, about 3 minutes.
3. Toss in the toasted pine nuts and serve immediately.
Per Serving: 135 Calories; 11g Fat (70.8% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 18mg Sodium.

A year ago: Cranberries – everything you’ve always wanted to know about them
Three years ago: Gulliver’s Creamed Corn

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 Veggies/sides, on December 8th, 2010.

saffron basmati rice

After we had our big turkey dinner on Thanksgiving I piled all the bones, a bit of the skin, and some of the meat that I chose not to pick off, into my big crockpot and left it to simmer with a couple of quarts of water. It simmered overnight. By morning I had this lovely big pan full of thick turkey stock. Along with a bunch of little, tender pieces of turkey too (you can see a long strand of it in the left foreground above). After saving the meat pieces, I strained the broth to remove all the bones, skin and some of the little pieces of junky tissue, and it had almost no fat in it.

leftover turkey with basmati

Going to my to-try file I found a recipe that I’d read on someone else’s blog. I wasn’t so enamored with it as the blogger was (see link in last sentence below). My DH said “you can throw out the rest of that.” Sigh. I haven’t, because I figure I’ll eat it, even if he won’t. It’s rare that I make something my hubby simply won’t eat, but this dish was one. (Not the rice, just the turkey part.)

This reminds me of a story  . . . but let me just say about this above recipe, that I altered the ingredients a little. That sets the stage for my story  . . . years ago I was good friends with a gal who went to college with me. She married the same week I did (this was in 1962), and we ended up moving close to one another (by happenstance). In a matter of 5 years she had a whole passel of children, was a stay-at-home mom of the first order. Cooked everything from scratch, including all her own bread. One day she made a dessert – let’s just say it was a kind of Boston cream pie dessert – and raved about it, and she shared the recipe with me. A few weeks later I made it, but was short on time and I used a box mix for the yellow cake and a package of quick-cooking pudding for part of the filling. I wasn’t so thrilled with the results and mentioned it to my friend [one of my early lessons – if it’s your friend’s recipe, you don’t always tell your friends everything]. She quizzed me about what I’d done. After telling her how I’d changed the recipe to save time, she was hugely annoyed and informed me that if I wasn’t going to make things exactly the way she gave me the recipe, then she wasn’t going to give me any more recipes! It’s now 45 years later, and I still remember her lecturing me! She and her family moved to Oregon in the 1970’s and we’ve lost touch.

So perhaps, because I changed the recipe I made here today, it wasn’t like the recipe I printed out. The blogger would probably scold me for not adhering to her recipe exactly. She had used fresh, raw chicken, marinated it in yogurt and stuff, then flash-fried it. No sauce at all (there’s no sauce in the picture above, just some nuts on top). Me? Well, I had leftover turkey. So I coated the nice tender bite-sized breast meat pieces with the yogurt mixture and flash fried it too (quickly, as it didn’t need any cooking, just warming). The mixture was a tad on the dry side – but maybe it’s supposed to be that way – it’s a rice dish, not a curry or a stew. But it was too dry for me. So with the leftovers of that I added a jar of Trader Joe’s Thai green chile curry sauce. That almost made it worse!

BUT, the rice was fantastic, so I’m giving you that part. It will be made again. And again. Because of the texture of the rice (it’s actually more like a pilaf) and the flavor (saffron). I made a nice big batch of it and will freeze quart-sized freezer bags of it for future meals. It’s a Nigella Lawson recipe.

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Saffron Basmati Rice Pilaf

Recipe By: Originally a Nigella Lawson recipe
Serving Size: 8

1 tablespoon butter
1 tablespoon olive oil
2 1/4 cups basmati rice
4 cups turkey stock — or chicken broth
1 whole lemon — zest and juice
1 teaspoon saffron threads
3 whole cardamom pods — gently crushed with meat mallet
2 tablespoons pistachio nuts — or other nut for garnish

1. In a large saucepan, melt the butter with olive oil. Once it’s shimmery hot, add the rice, stirring it to coat the rice. Allow to cook, stirring constantly, for 2-3 minutes. Add the saffron, cardamom seeds, turkey or chicken stock, and the lemon zest and juice.
2. Bring to a boil and cover tightly. Turn heat to very low and cook until the rice has absorbed all the liquid, about 10-15 minutes. Do not over cook the rice.
Per Serving: 226 Calories; 5g Fat (21.8% calories from fat); 5g Protein; 38g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 1123mg Sodium.

A year ago: Butternut Squash Soup with Amaretti Cookie Crumbles
Two years ago: Chocolate Mousse in the Blender
Three years ago: Harlequin Pinwheels

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 Veggies/sides, on September 24th, 2010.

Talk about sweet! Talk about unusual! Talk about how BIG these are on a plate! All of the above. I’ve had this recipe in my to-try file for a long time (it’s from a December, 2007 Bon Appétit article).

Read the rest of this entry »

Posted in Pasta, Veggies/sides, on September 20th, 2010.

The picture doesn’t do justice to this dish. Oh, is it wonderful! Pasta, onion, shallots, chicken broth, marinated artichoke hearts, cream, fresh basil, prosciutto and grated Parm. This is from a cooking class recently with Tarla Fallgatter. She served it with a chicken breast entree (yes, I’ll post that one too). But we talked about it, that you could add some cooked chicken cubes to this and make it an entree unto itself. That, too, would be wonderful. I’ll be making this sometime soon (and I’ll take a better picture of it).

First you need a small package of prosciutto – the little thin box that holds about 3 ounces, maybe 2 ounces. The slices are briefly broiled, cooled, then crumbled up. Meanwhile you make a quick, simple sauce with the onion and shallots, broth, marinated artichoke hearts (drained, rinsed and sliced), the cream, basil, Parmesan, the pasta and the crispy prosciutto on top. That’s it. Worth making.

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Fettucine with Artichokes and Prosciutto

Recipe By: From a cooking class with Tarla Fallgatter
Serving Size: 8
Serving Ideas: This could also be a very nice entree – just add about 12 ounces of precooked chicken cubes to the sauce and heat through. This dish is very rich, so do serve small portions.

1 pound fettucine
2 tablespoons unsalted butter
1 medium onion — peeled, thinly sliced
1 whole shallot — peeled, thinly sliced
1 cup chicken stock
1 1/2 cups marinated artichoke hearts — drained, rinsed, sliced
1 1/2 cups heavy cream
2 tablespoons fresh basil — or fresh thyme leaves
Salt and freshly ground black pepper (may not need any salt)
3 ounces prosciutto — thinly sliced
1 cup Pecorino-Romano cheese

1. Bring 2 quarts water to a boil, add a tablespoon of salt and return to the boil. Add fettucine and cook until al dente, reserving 1/2 cup of the cooking liquid. Drain and set aside.
2. Preheat broiler and place prosciutto slices on a cookie sheet and broil for 2 minutes per side. Set aside to cool. Cut into small pieces. (Put serving platter in the oven to heat.)
3. In a saute pan, heat 2 T. butter, add onion, shallot and basil, then saute until soft. Add the artichokes and stir to coat with onions and shallots. Add chicken stock and simmer until liquid is reduced to about 1/2 cup. Add one cup of the cream and bring to a simmer.
4. Add the cooked fettucine and stir to coat with the sauce, stirring in a third of the cheese and more cream, as necessary. Stir in the prosciutto.
5. Pour the pasta onto the preheated serving platter and sprinkle with more of the cheese. Pass the remaining cheese. Add more basil sprigs to the top.
Per Serving (assumes you use all the cream and all the cheese): 513 Calories; 27g Fat (48.1% calories from fat); 17g Protein; 49g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 887mg Sodium.

A year ago: Crown Roast of Pork with Apple Gravy
Two years ago: Chicken Posole
Three years ago: Garlic Green Beans (a favorite)

Posted in Veggies/sides, on September 14th, 2010.

Who would think that yellow-colored rice would be so tasty? I certainly didn’t. It’s not like you can SEE anything special in it, although there was. The rice is made with some (not a lot) of coconut milk, some chicken broth, some fresh chunked ginger and a stalk of lemon grass. Oh yes, some turmeric too! With the exception of the fat naturally occurring in the coconut milk, there was no added fat like olive oil or butter to this. I didn’t miss it in the least.

The recipe came from Steven Raichlen’s The Barbecue! Bible. I was serving this with some Indonesian beef sates with coriander (also from the same book, but they weren’t all that memorable, so I won’t be posting that recipe), but the RICE was wonderful. And easy, really. The jasmine rice must be rinsed first, meanwhile you bring to a boil the water (coconut water from a real coconut if you happen to have one lying around – I didn’t), the chicken broth, coconut milk, fresh ginger coins, turmeric (which gives it that unique yellow color, but not enough of it to give any particular flavor), salt and a stalk of lemongrass that has been smashed hard with the flat side of a knife. The rice takes about 15 minutes to cook, so watch the pot carefully (I had to add a bit more water to keep it from burning). Not only is this pretty, but it’s delish too.

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Balinese Yellow Rice

Recipe By: from The Barbecue! Bible, by Stephen Raichlen
Serving Size: 8

3 cups jasmine rice
1 1/2 c coconut water — or plain water
1 1/2 cup chicken broth — homemade or canned low-sodium
3/4 cup coconut milk — canned or homemade
1 stalk lemongrass — fresh, trimmed and flattened with the side of a cleaver, or 1 teaspoon grated lemon zest
4 slices fresh ginger — or fresh galangal (each 1/4 inch thick), lightly crushed with the side of a cleaver
1/2 teaspoon ground turmeric
1 teaspoon salt

1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
2. Place the coconut water, chicken broth, coconut milk, lemongrass, galangal, turmeric, and salt in a large, heavy pot and bring to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to low and cover the pot tightly. Cook the rice until just tender, 15 to 18 minutes. Remove the pot from the heat and let the rice stand, covered, for 5 minutes.
3. Gently fluff the rice with a fork. Remove the lemongrass and galangal slices. To serve nasi kuning in the traditional Balinese manner, pack it into a lightly oiled large funnel or other cone-shaped mold. Let stand with the wide opening up in a deep bowl or pot covered with aluminum foil for 3 minutes. Place a platter over the base of the mold and invert and unmold the rice onto it.
Per Serving: 316 Calories; 7g Fat (20.8% calories from fat); 8g Protein; 55g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 461mg Sodium.

A year ago: Thai Curry Shrimp Soup

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