tag:blogger.com,1999:blog-83315646061849524962024-02-06T20:05:16.414-08:00Parsley, Sage, and Rosemary Timemysteries, recipes, cooking tips, food facts, and moreRiver Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.comBlogger475125tag:blogger.com,1999:blog-8331564606184952496.post-79611243858280948442020-02-29T00:00:00.000-08:002020-02-29T00:00:01.330-08:00A Month-of-Mediterranean: Moroccan Chicken Tagine
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTte4ylBC_iHCxfjvhsl7otLtt4FgJMeu0F1pjWUXz_4mbAQhx-Bqj_tBYPWXydc4eHvBsNqTMqBEqCTxha8yCxIh1qkertZguNT31HS5OYpYsaZP1Kn_WgLRrrBcN8L8Gj4bYR1tcus/s1600/moroccan+chicken1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTte4ylBC_iHCxfjvhsl7otLtt4FgJMeu0F1pjWUXz_4mbAQhx-Bqj_tBYPWXydc4eHvBsNqTMqBEqCTxha8yCxIh1qkertZguNT31HS5OYpYsaZP1Kn_WgLRrrBcN8L8Gj4bYR1tcus/s1600/moroccan+chicken1.JPG" /></a></div>
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<span style="font-family: "Tahoma",sans-serif;">Is it the end
of February already? About the middle of the month, each year, I wonder why I
am doing this to myself! But, then, as the month nears an end I say, “Slow down!
I have more recipes than days left in the month!” I guess that’s the good news.
It means that I chose the right category to develop yet again, right? At least
I hope I did. What did you think of this year’s recipes?</span></div>
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<span style="font-family: "Tahoma",sans-serif;">So about now,
I also start thinking about next February? What would you like to see a batch
of recipes for? I have some ideas, but I’d love to hear from you about what you’d
like to see we tackle. </span></div>
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<span style="font-family: "Tahoma",sans-serif;">Also, if you
haven’t already done so, go digging around in my “attic” for this blog and explore
some of the other February categories in past years. I have been doing this
every year since 2012. Nine years of February recipes! Hmm. I should have a
really special category for my 10<sup>th</sup> anniversary next year, right? </span></div>
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<span style="font-family: "Tahoma",sans-serif;">Today’s recipe
comes from North Africa. I cut the original recipe in half since I no longer
feed a horde. DH and I are fine with leftovers; they make an easy, fast dinner
another night. But we really, really don’t want LEFTOVERS, if you know what I
mean. </span></div>
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<span style="font-family: "Tahoma",sans-serif;">Did you know
the Crock-Pot goes back to 1940? I remember when I got mine in the early 70’s.
It became this busy teacher’s best friend! Why am I bringing this up? Well,
Irving Nachumsohn gave a modern spin to a millennials-old cooking method. Our
great-greats back to forever ago, slow cooked food in earthenware pots.
Nachumsohn wanted the same savory-ness of slow cooking but made easier for
people who no longer had open fire cooking. From stews to beans to tenderizing
cheap cuts of meat, the Crock-Pot offered some kitchen freedom to home cooks.</span></div>
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<span style="font-family: "Tahoma",sans-serif;">Of course,
since those early days, many manufacturers have produced slow cookers. I have
two, one large and one small, depending upon what I am preparing. And sometimes
I am using both if cooking for a crowd. I also use a slow cooker to keep mashed
potatoes hot for holiday meals when all the burners are burning!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Rz3BLTKae3PZZqezLG2GmGLnp5I5kHPye3UJhijqu_C74TCB4ffCVgF6Y7HInx3KKWZh-zbJtl97aAYpS1Nx3hX9Bf671qiWn_eS0sx2dJ4GR2jS-SJrg-7PPsJCOxUL6a2GNpNDCo/s1600/moroccan-tagine-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="355" data-original-width="600" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_Rz3BLTKae3PZZqezLG2GmGLnp5I5kHPye3UJhijqu_C74TCB4ffCVgF6Y7HInx3KKWZh-zbJtl97aAYpS1Nx3hX9Bf671qiWn_eS0sx2dJ4GR2jS-SJrg-7PPsJCOxUL6a2GNpNDCo/s200/moroccan-tagine-1.jpg" width="200" /></a><span style="font-family: "Tahoma",sans-serif;"> </span></div>
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<span style="font-family: "Tahoma",sans-serif;">In Morocco, a <i>tajine</i>
or <i>tagine</i> is the name of the earthenware pot used for slow cooking the
old-fashion way. This recipe for <a href="https://www.mediterraneanliving.com/recipe-items/moroccan-chicken-tagine-sweet-potatoes-raisins-slow-cooker/">Moroccan Chicken Tagine</a> translates the old recipe into
today’s slow cooker instead. Here’s one type of tagine.</span></div>
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<b><span style="font-family: "Tahoma",sans-serif;">Slow cooker
Moroccan Chicken Tagine <span style="mso-spacerun: yes;"> </span>(serves 4)</span></b></div>
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<span style="font-family: "Tahoma",sans-serif;">This is delicious
with couscous and garlic sautéed spinach! I only made minor changes to the
recipe from the “Mediterranean Living” site (like I changed water into wine!). </span></div>
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<span style="font-family: "Tahoma",sans-serif;">1 pound chicken
breast, cut into bite-sized pieces</span></div>
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<span style="font-family: "Tahoma",sans-serif;">½ cup raisins</span></div>
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<span style="font-family: "Tahoma",sans-serif;">1 sweet
potato, cut into bite-sized pieces (I don’t peel mine)</span></div>
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<span style="font-family: "Tahoma",sans-serif;">1 bell pepper,
cut into large pieces</span></div>
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<span style="font-family: "Tahoma",sans-serif;">1 onion,
minced</span></div>
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<span style="font-family: "Tahoma",sans-serif;">1 cup
chickpeas, drained and rinsed</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ cup
extra-virgin olive oil</span></div>
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<span style="font-family: "Tahoma",sans-serif;">2 teaspoons
butter, melted</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ cup white
wine</span></div>
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<span style="font-family: "Tahoma",sans-serif;">½ teaspoon
salt</span></div>
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<span style="font-family: "Tahoma",sans-serif;">½ teaspoon
freshly ground pepper</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon cumin</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon
ginger</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon
turmeric</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGL4Ls3dW1XQuo3bPyn-ctDUHQuDEIdun4LBkfMvlTda_5P-A3N3D9PFhIx-qqs07wtd7rXFFtB-ECN06m5X_IZACcnNSDlEP1G55r-6jzh9V6N4xLwx-vNWKfO9SNP5QWYhafRo_Vpg/s1600/moroccan+chicken2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGL4Ls3dW1XQuo3bPyn-ctDUHQuDEIdun4LBkfMvlTda_5P-A3N3D9PFhIx-qqs07wtd7rXFFtB-ECN06m5X_IZACcnNSDlEP1G55r-6jzh9V6N4xLwx-vNWKfO9SNP5QWYhafRo_Vpg/s200/moroccan+chicken2.JPG" width="150" /></a></div>
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<span style="font-family: "Tahoma",sans-serif;">Add chicken,
raisins, sweet potato, bell pepper, onion and chickpeas to the slow cooker.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudwOEAsmo5AaKBtSJxb40hVo2rPtlDOBJEu2zdARdoVpBHGpdewswG2KMGcLD6tggqcUE7r8jRy8_qp4MBfDY4R1kXckCIvUhm4zTFK5Ssyk8FyqTmzy4dxPPd1Vky4AtLB9UyVyKv7o/s1600/moroccan+chicken3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudwOEAsmo5AaKBtSJxb40hVo2rPtlDOBJEu2zdARdoVpBHGpdewswG2KMGcLD6tggqcUE7r8jRy8_qp4MBfDY4R1kXckCIvUhm4zTFK5Ssyk8FyqTmzy4dxPPd1Vky4AtLB9UyVyKv7o/s200/moroccan+chicken3.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">In a small
bowl whisk together olive oil, butter, wine, salt, pepper, cumin, ginger, and
turmeric. Pour over chicken ingredients in slow cooker. Stir well to coat.</span></div>
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<span style="font-family: "Tahoma",sans-serif;">Cook on high
for 4 hours or low for 6 hours. </span></div>
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<b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 5 Tongues Up</span></b></div>
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<span style="font-family: "Tahoma",sans-serif;">“What do you
call this? A stew?” Umm. Maybe. It’s certainly chunky and has little liquid,
but the liquid is, well, liquid, not thickened as in stews. “It’s got sweetness
and heat. What’s in it?” The sweet potato and raisins give a sweet under-taste
that is counterbalanced with the heat from the ginger-cumin-turmeric spices.
Really interesting flavors that he liked.</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com1tag:blogger.com,1999:blog-8331564606184952496.post-88833407318468302832020-02-28T00:00:00.000-08:002020-02-28T00:00:02.382-08:00A Month-of-Mediterranean: Lemony Shrimp with Spinach
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDchjjIe47cwEFNIIRbFo1nesAoidSlh46-2RY_ELuJJx9XYP7o8STYtgmjcGMt6ucCBzDku4-EyGHaSmrc1t4Aw_crHqxBJxy9-vtWv9px3TAK4iGvmYyL_a-mElPRrE2cj1O066e1k/s1600/lemon+shrimp1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDchjjIe47cwEFNIIRbFo1nesAoidSlh46-2RY_ELuJJx9XYP7o8STYtgmjcGMt6ucCBzDku4-EyGHaSmrc1t4Aw_crHqxBJxy9-vtWv9px3TAK4iGvmYyL_a-mElPRrE2cj1O066e1k/s1600/lemon+shrimp1.JPG" /></a><span style="font-family: "Tahoma",sans-serif;">Who doesn’t
love shrimp? And while breaded and deep fried might appeal to some, it’s never
been a favorite at our house except with Son One. When I make coconut shrimp,
the “breading” is coconut with a bit of egg white and flour, and they are
baked. Otherwise, we eat our shrimp “naked” or in a marinade.</span></div>
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<span style="font-family: "Tahoma",sans-serif;">I came across
this <a href="https://www.myrecipes.com/recipe/lemony-shrimp-spinach">Scampi-like recipe</a> for an easy, lighter. and more healthful shrimp dinner
at the “My Recipes” site. Simple and sophisticated at the same time, this is a
pretty dish that is company-worthy. And you no doubt have all the ingredients on
hand. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Tahoma",sans-serif;">The change I
made was to add ¼ cup of white wine and to reduce the broth to ¼ cup. I love
scampi with wine! I served it with leftover <a href="https://sharonarthurmoore.blogspot.com/2020/02/a-month-of-mediterranean-zucchini-rice.html">Zucchini Rice Pilaf.</a> A satisfying
dinner all around with a Caesar salad and crusty bread.</span></div>
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<b><span style="font-family: "Tahoma",sans-serif;">Lemony
Shrimp and Spinach (serves 4)</span></b></div>
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<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBZZrc6A9Aldl5M0gyMPLCZthWPqpvC5o6VDUnqZsW8SRkOtkb-GKvxuMLMgd96M1p7VDxV3DI220Y-OvyYniRT_falXzrD8XSMNdVwhRmrzrCY5FW9nN9elFCmUU0LUGA-759FqXJp8/s1600/lemon+shrimp4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBZZrc6A9Aldl5M0gyMPLCZthWPqpvC5o6VDUnqZsW8SRkOtkb-GKvxuMLMgd96M1p7VDxV3DI220Y-OvyYniRT_falXzrD8XSMNdVwhRmrzrCY5FW9nN9elFCmUU0LUGA-759FqXJp8/s200/lemon+shrimp4.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">1 pound
unpeeled, large raw shrimp (31/35 count)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">3 garlic
cloves, minced</span></div>
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<span style="font-family: "Tahoma",sans-serif;">2
tablespoons olive oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">¼ cup
chicken broth</span></div>
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<span style="font-family: "Tahoma",sans-serif;">¼ cup
white wine</span></div>
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<span style="font-family: "Tahoma",sans-serif;">1
teaspoon lemon zest</span></div>
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<span style="font-family: "Tahoma",sans-serif;">3
tablespoon fresh lemon juice</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1/4 to
1/2 teaspoon dried crushed red pepper</span></div>
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<span style="font-family: "Tahoma",sans-serif;">6-ounce
package fresh baby spinach</span></div>
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<span style="font-family: "Tahoma",sans-serif;">Salt and
pepper to taste</span></div>
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<span style="font-family: "Tahoma",sans-serif;">Shaved parmesan, optional </span></div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssTQXfZDCpSSR3MautcWOX6yMZ1pEyoY6tXnKDGIQohLjwB1aqJtyKemzCJtMGEWq6HECPNF7s-SRCIZoikuuLmox5Ee_r3PZrLN3oQgxvqENo5Ly64Qeo-rTrCAl-tRlQ8C7qhmb-bc/s1600/lemonshrimp2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssTQXfZDCpSSR3MautcWOX6yMZ1pEyoY6tXnKDGIQohLjwB1aqJtyKemzCJtMGEWq6HECPNF7s-SRCIZoikuuLmox5Ee_r3PZrLN3oQgxvqENo5Ly64Qeo-rTrCAl-tRlQ8C7qhmb-bc/s200/lemonshrimp2.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Peel shrimp; de-vein, if
desired.</span><br />
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<span style="font-family: "Tahoma",sans-serif;">Sauté shrimp and garlic in hot
oil in a large skillet over medium-high heat 3 to 4 minutes or just until
shrimp turn pink. Remove shrimp from skillet; keep warm.</span><br />
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<span style="font-family: "Tahoma",sans-serif;">Add chicken
broth and next 4 ingredients to skillet, stirring to loosen particles from
bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. </span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2gG4tr0mFjd9EsIstAccWZzItWHkIqwYewarCgohRyHZEWPg5g1_yiaxlJher5cpyqED9SKZ03tVhmoQqgv7kWhdXGBjiXZz2xF-p_tO3o71T-te9QRboZZJs5gjR-PfWD9QWEcKywM/s1600/lemon+shrimp3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2gG4tr0mFjd9EsIstAccWZzItWHkIqwYewarCgohRyHZEWPg5g1_yiaxlJher5cpyqED9SKZ03tVhmoQqgv7kWhdXGBjiXZz2xF-p_tO3o71T-te9QRboZZJs5gjR-PfWD9QWEcKywM/s200/lemon+shrimp3.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Add spinach,
and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with
salt and pepper to taste. Add parmesan if using. Serve immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">“This doesn’t
take as greasy as your usual shrimp scampi. I like this lighter version better.
And the spinach is a nice touch.” “No butter,” I told him. “Only a bit of EVOO,
wine, and broth. The spinach and the lemon make for a fresher taste, too.”</span></div>
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<br /></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-76568942730931358442020-02-27T00:00:00.000-08:002020-02-27T00:00:00.640-08:00A Month-of-Mediterranean: Zucchini Rice Pilaf<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKrLgFNa9JFAJKZy4JNZWhiIZtOJiKQrlSKOzMb-3fJm43LQglNbPJfDhA3FuL8keMJ0PuFV4rdR7YUxySPIqQ58yd2ezkciy_AIjkESUnDLO4W8lutR38lduU4z02_M_9wvrrGPqvn4/s1600/zucchini+rice+pilaf1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKrLgFNa9JFAJKZy4JNZWhiIZtOJiKQrlSKOzMb-3fJm43LQglNbPJfDhA3FuL8keMJ0PuFV4rdR7YUxySPIqQ58yd2ezkciy_AIjkESUnDLO4W8lutR38lduU4z02_M_9wvrrGPqvn4/s1600/zucchini+rice+pilaf1.JPG" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">My family has
always loved rice pilaf as a side dish with grilled fish or chicken, or as a
casserole where I toss leftover veggies, animal protein, and cheese with leftover
rice pilaf and bake in the oven with a splash of more broth for a super quick dinner.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">I always make
enough that I can serve rice pilaf in at least one other meal later in the
week. I’ve even put it into soup for a different flavor profile. Very
versatile. So cook up a big batch. You won’t regret it! </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">I like this
recipe for <a href="https://www.tasteofhome.com/recipes/zucchini-rice-pilaf/">Zucchini Rice Pilaf</a> I found on the “Taste of Home” site. Though it’s
called Zucchini Rice Pilaf, it is equally delicious with yellow squash or other
squash you have on hand. Heck, put in broccoli or asparagus if that’s what you
have on hand. Also, to control sodium, I used broth instead of bouillon cubes
as in the original recipe.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLyk0YJjjxnbNkLABtnuav0SMnOs1vY1a7kdeVfK0epqlbSuApszSvMQe_0iWHrAmj925fVa6St8yVHIh0ppezYgKfxBdpxjawc2WoMjgBGkI5r5WLrQsGUi_qHar1vunBwmb-7bjt-M/s1600/zuchini+rice+pilaf2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLyk0YJjjxnbNkLABtnuav0SMnOs1vY1a7kdeVfK0epqlbSuApszSvMQe_0iWHrAmj925fVa6St8yVHIh0ppezYgKfxBdpxjawc2WoMjgBGkI5r5WLrQsGUi_qHar1vunBwmb-7bjt-M/s200/zuchini+rice+pilaf2.JPG" width="150" /></a><span style="font-family: "tahoma" , sans-serif;"> </span></div>
<div class="MsoNormal">
<b><span style="font-family: "tahoma" , sans-serif;">Zucchini
Rice Pilaf (serves 4)</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">½ teaspoon
dried basil</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">2 tablespoons
butter</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">2 ½ cups broth</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 cup uncooked
long grain rice</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">½ cup shredded
carrot</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 zucchini, halved
and thinly sliced</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp2NmMgrYPKtc43fq3h60Req9bxzEHHqCOPSJnJL5kLxDUAu0vFmlkML1Z2dB3NeQGwZt8-eA32AZmzpRprYf5m0bwwHAxk0zFqsedvmRTBRL28lIWdl1dCo-RjhJDXsV96BCwzfmT04/s1600/zucchini+rice+pilaf3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp2NmMgrYPKtc43fq3h60Req9bxzEHHqCOPSJnJL5kLxDUAu0vFmlkML1Z2dB3NeQGwZt8-eA32AZmzpRprYf5m0bwwHAxk0zFqsedvmRTBRL28lIWdl1dCo-RjhJDXsV96BCwzfmT04/s200/zucchini+rice+pilaf3.JPG" width="150" /></a><span style="font-family: "tahoma" , sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">In a large
skillet, saute basil in butter for two minutes over medium heat. Add broth and
bring to a boil. Add rice and carrots. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Reduce heat.
Cover skillet and let simmer for 10 minutes. Add squash and cover again. Simmer
another 5 minutes, or until rice is tender.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "tahoma" , sans-serif;">DH’s
Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">“This goes
really well with the chicken. Lots of flavor and different vegetables.”</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-38144680985765934602020-02-26T00:00:00.000-08:002020-02-26T00:00:11.997-08:00A Month-of-Mediterranean: Provençale Chicken Dinner
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00EkZJZj3GxQWiWMQ4tovPAYDhF24WnW1YoeN6FI6skVux8vZSbKlz72LVjhg2NYjG-hxwK_KDQ_711iHywxQBfkxpSG5PgpIbRuPaoQe2gtP1flfS-rrVxzLMtl6qANiREbDHOhWKto/s1600/chicken+provencal1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00EkZJZj3GxQWiWMQ4tovPAYDhF24WnW1YoeN6FI6skVux8vZSbKlz72LVjhg2NYjG-hxwK_KDQ_711iHywxQBfkxpSG5PgpIbRuPaoQe2gtP1flfS-rrVxzLMtl6qANiREbDHOhWKto/s1600/chicken+provencal1.JPG" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Let’s take a
trip to France for this Mediterranean recipe. Since France has such a
distinctive cuisine, we don’t typically think of foods from there as
Mediterranean. All those delicious sauces! However, as this recipe shows, with
the right ingredients, you can eat even French food more healthfully, the
Mediterranean Diet way. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">And, yeah, I
know the picture shows five chicken thighs. The package had five, so I used
them all. Plenty of liquid to cook the chicken. Two of the leftovers will be
dinner another night, but the other flavor-infused leftover will become a tasty
chicken salad for lunch!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwUZQixHf9O6q-0Jb7jRC0irMACJT_IHmwU0Gpqx5ZrhM2v_1O48rwSvGZEgnqhx_DdIIt9EopK2v_zJkWFr5WWJLKlWxDUaLprmTL88uz8-oc_MmEd-9GeqGXmeM3IFf7yxsA9PshWA/s1600/chicken+provencal2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwUZQixHf9O6q-0Jb7jRC0irMACJT_IHmwU0Gpqx5ZrhM2v_1O48rwSvGZEgnqhx_DdIIt9EopK2v_zJkWFr5WWJLKlWxDUaLprmTL88uz8-oc_MmEd-9GeqGXmeM3IFf7yxsA9PshWA/s200/chicken+provencal2.JPG" width="150" /></a><b><span style="font-family: "Tahoma",sans-serif;"> </span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">Provençale
Chicken Dinner (serves 4)</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">4 chicken
thighs</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">3 teaspoons
basil</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½ teaspoon
salt</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½ <span style="mso-spacerun: yes;"> </span>teaspoon pepper</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 small onion,
diced</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 cup diced bell
pepper</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½ cup
mushrooms, rough chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1-15 ounce can
cannellini beans, undrained</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1-14 ounce can
diced tomatoes with basil, garlic, oregano</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Fresh basil
sprigs to garnish, optional</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZDDN4unwCBVrCTBtpgBaXqZierr4VeMRPiiAXaSyzv6-bSrey4HzRM34tDHwaqCM0vS-xKN82Czfol0BI7Bd9f5p4BA0ED4NRKbbwKu3tCYKH-U6H5g4u1NbumjHSoF9QBuYgnQ7vb8/s1600/chicken+provencal3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZDDN4unwCBVrCTBtpgBaXqZierr4VeMRPiiAXaSyzv6-bSrey4HzRM34tDHwaqCM0vS-xKN82Czfol0BI7Bd9f5p4BA0ED4NRKbbwKu3tCYKH-U6H5g4u1NbumjHSoF9QBuYgnQ7vb8/s200/chicken+provencal3.JPG" width="150" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Put chicken
thighs on the bottom of the slow cooker. Sprinkle on basil, salt, and pepper.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1DsZN21waYxkkjntG9o2dpS2tLZyUfrH_5pkQGzb_t_wJHv8TObR2xc7S-OsMwJCxgEdnz07jo14I8PjG9HeCB71jcXzPYDk3GT4bUW5goDeTltTyCUI2lgWuRTIaS9BZhsb-PWs_2Q/s1600/chicken+provencal4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1DsZN21waYxkkjntG9o2dpS2tLZyUfrH_5pkQGzb_t_wJHv8TObR2xc7S-OsMwJCxgEdnz07jo14I8PjG9HeCB71jcXzPYDk3GT4bUW5goDeTltTyCUI2lgWuRTIaS9BZhsb-PWs_2Q/s200/chicken+provencal4.JPG" width="150" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Add onion,
bell pepper, mushrooms, beans, and tomatoes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Cook on low
for 8 hours.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">When ready to
serve, put a chicken thigh in the middle of a bowl and ladle sauce on top and around
it. <span style="mso-spacerun: yes;"> </span>You’ll need a fork and a spoon to
eat the dinner. We both had naan. He had a salad; I had fruit.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9A1GdLQZBSw2esw2Pr3KleVy2DYZNhlsLtI060RMwo-nccYU1kVmxrFU9CnUPjS4nVdo3iyehk9r27zczgC94l15FXHVRj7FZNjDVxud5S3XeN6Jkrt_i1Fbtf93JNM-hCSMTiFzrwQ/s1600/chicken+provencal5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9A1GdLQZBSw2esw2Pr3KleVy2DYZNhlsLtI060RMwo-nccYU1kVmxrFU9CnUPjS4nVdo3iyehk9r27zczgC94l15FXHVRj7FZNjDVxud5S3XeN6Jkrt_i1Fbtf93JNM-hCSMTiFzrwQ/s200/chicken+provencal5.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">There will be
leftover broth with veggies. Serve for lunch with toasted cheese sandwiches. YUM!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">NOTE</span></b><span style="font-family: "Tahoma",sans-serif;">: <i>Next time, per DH’s suggestion, I’ll
make a batch of couscous, quinoa, or brown rice to put in the bottom of the
bowl, under the chicken. That will make an even more substantive meal.</i></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<br />
<br />
<div class="MsoNormal">
<i><span style="font-family: "Tahoma",sans-serif;"></span><span style="font-family: "Tahoma",sans-serif;"></span></i><b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 5 Tongues Up Way Up!</span></b>
</div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">“This is
really good! Put it in the rotation. But could you add some rice or something next
time?” I have learned that when a recipe gets the “rotation designation”, I have
fed him a winner!</span></div>
<div class="MsoNormal">
<br /></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com2tag:blogger.com,1999:blog-8331564606184952496.post-55774113363406596362020-02-25T00:00:00.000-08:002020-02-25T00:00:07.867-08:00A Month-of-Mediterranean: Green Beans with Pork and Potatoes
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSAjymUhyphenhyphenlryCKpVIKXANGY0vwRxQhJOHM9PRYEWJ8RqzWeHNH3TjihJPzlZKgMVZXIoi4xQAZZNG2SzExTMFNndpASql5ba7m5Tv8NEw_cM1jHyr7VevBVXv0wpbNYKKLJw_QcWR074/s1600/pork+with+beans+and+potato1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSAjymUhyphenhyphenlryCKpVIKXANGY0vwRxQhJOHM9PRYEWJ8RqzWeHNH3TjihJPzlZKgMVZXIoi4xQAZZNG2SzExTMFNndpASql5ba7m5Tv8NEw_cM1jHyr7VevBVXv0wpbNYKKLJw_QcWR074/s1600/pork+with+beans+and+potato1.JPG" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">I found
<a href="https://www.mediterraneanliving.com/recipe-items/green-beans-with-lean-pork-in-the-slow-cooker/">another recipe to try </a>on the “Mediterranean Living” site, this one from Crete.
The site shares traditional recipes from Greece, Spain, and other countries that
have been updated and are easy to prepare. Take a look.</span></div>
<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">I was having a leisurely lunch with
friends the day I prepared this. It was nice to throw it all together before I
left, knowing that dinner would be ready when we were that night. As usual, cutting up the
meat and vegetables took the most time. Maybe 15 minutes. Then forget about it.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">In this take on pork stew, the pound of
pork is shared among six to eight people, so it’s fits the guidelines of
limiting meat. I added the seasoning since it sounded too bland to me.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcQUmDd-iy2uLGETRJN6xgV88D44v5G-kHjNjFqHtjzmdnoaGNF829kjrasHruxEZx955SqhE1a-bTemDLY4TNKE82GO3G2LnCGXJ6hf6Kh-o-y4rDcoqTNWdc_k7pFZPkDiowdHb_aA/s1600/pork+with+beans+potato2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcQUmDd-iy2uLGETRJN6xgV88D44v5G-kHjNjFqHtjzmdnoaGNF829kjrasHruxEZx955SqhE1a-bTemDLY4TNKE82GO3G2LnCGXJ6hf6Kh-o-y4rDcoqTNWdc_k7pFZPkDiowdHb_aA/s200/pork+with+beans+potato2.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;"> </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">The meat to vegetable ratio gives a clear advantage
to the veggies. To the original recipe I added more tomato, a sweet potato and some
Greek Seasonin, but leave them out
and prepare the original recipe if you’d prefer. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Since it is a stew, you can serve with
naan or pita bread or serve over rice, couscous, or lentils to make it heartier
and go further. I served this with chili-cheese cornbread. A nice fresh fruit salad cuts the heaviness.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8G9GlsEkHEmyZXMZx09-lekSjVqmLmJQ12iUFiiIaxrnwjSLiG3-qJuZiwBPVldn2I8OtoaPBHK33QqoXE0xL2g0CfoaVZsyJCzcq_eKAuUeo0ZcnARzhAsRxNXAWX-eiotbvq0Q-SA/s1600/pork+with+beans+potato3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8G9GlsEkHEmyZXMZx09-lekSjVqmLmJQ12iUFiiIaxrnwjSLiG3-qJuZiwBPVldn2I8OtoaPBHK33QqoXE0xL2g0CfoaVZsyJCzcq_eKAuUeo0ZcnARzhAsRxNXAWX-eiotbvq0Q-SA/s200/pork+with+beans+potato3.JPG" width="150" /></a></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Tahoma",sans-serif;">Green
Beans with Pork and Potatoes (serve 6-8)</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1-28 oz
can crushed tomatoes </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 tablespoons
McCormick’s Greek Seasoning</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 pound
lean pork, cut into bite-sized cubes</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 large
onion, chopped</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1/2 cup
extra virgin olive oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">3
carrots, sliced in rounds</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 celery
stalks, sliced in chunks</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 pound fresh
green beans (can use frozen)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 medium
to large potatoes, cut into bite-sized chunks</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 large
sweet potato, cut into bite-sized chunks</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAp9qVNwDH5k7wrjv5kgbiplT7Gx2k1duxbO-cM6Dc_u9Z-zH-Gn3AFYihWqZBpts6PoLogErI8WwIpA8U_Oby2Dxiik1Y5ivt-lfNWgNM3c9c-N2H5FuCt2AIV6J-0z569_5MuHPeio/s1600/pork+with+beans+potato4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAp9qVNwDH5k7wrjv5kgbiplT7Gx2k1duxbO-cM6Dc_u9Z-zH-Gn3AFYihWqZBpts6PoLogErI8WwIpA8U_Oby2Dxiik1Y5ivt-lfNWgNM3c9c-N2H5FuCt2AIV6J-0z569_5MuHPeio/s200/pork+with+beans+potato4.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Salt and
pepper, to taste</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Mix the
Greek Seasoning with the tomatoes and set aside. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Add carrots,
celery, green beans, onion, and both kinds of potatoes to slow cooker. Top with
pork then tomatoes. Stir to combine.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEQj3JgbCTr6AvqwaBmoho9T10-kAC1qBuSZimdpQoU1nUlKGlLPVGG4gBUkgkTPOpr2bLig9TY2pOmhnBgEltp4xiaOIbFrK7DA14mi5dAxx_CdMrUnX6kAO6swq4yiuzQ2mxPmNCc0/s1600/pork+with+beans+potato5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEQj3JgbCTr6AvqwaBmoho9T10-kAC1qBuSZimdpQoU1nUlKGlLPVGG4gBUkgkTPOpr2bLig9TY2pOmhnBgEltp4xiaOIbFrK7DA14mi5dAxx_CdMrUnX6kAO6swq4yiuzQ2mxPmNCc0/s200/pork+with+beans+potato5.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Cook on
high for 4 hours or on low for 6 hours or until meat is fork-tender. Stir to
combine and serve. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 3 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">“This is
different. I like it, but I've liked other dinners better.” Okay. I thought it was better than he did, but this wasn’t my favorite meal
either. But, boy, is it nutrient packed and filling!</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-58310126718812645362020-02-24T00:00:00.000-08:002020-02-24T00:00:09.907-08:00A Month-of-Mediterranean: Goat Cheese Pasta with Spinach and Artichokes
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VhtkrjwZzSnSxMlhDWng5EH45I425Xb0gBRZW6JGIBS0HbUIkRWjvE6xhwSFC28phUvwFEbVYxXh7ZxP5uAQSTKNSiGhKrgKEH0mdoju6WXnmyecdejF1dbiKM21K9hkEeoELIuS3y0/s1600/orchiette1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VhtkrjwZzSnSxMlhDWng5EH45I425Xb0gBRZW6JGIBS0HbUIkRWjvE6xhwSFC28phUvwFEbVYxXh7ZxP5uAQSTKNSiGhKrgKEH0mdoju6WXnmyecdejF1dbiKM21K9hkEeoELIuS3y0/s1600/orchiette1.JPG" /></a></div>
<div class="MsoNormal">
<i><span style="font-family: "Tahoma",sans-serif;">Two Peas &
Their Pod Cookbook</span></i><span style="font-family: "Tahoma",sans-serif;"> is
the origin of this interesting recipe. Just the title of it makes you feel
healthier, right? And didn’t your saliva glands respond as well?</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">I made this as
written, except I used sea salt instead of kosher salt, and so I’ll share it
with you. If you don’t have the cookbook, and want to see the original, you can
go to the Pure Wow site to find <a href="https://www.purewow.com/recipes/goat-cheese-pasta-spinach-artichokes">Goat Cheese Pasta with Spinach and Artichokes.</a> It’s
a simple, 30-minute recipe with most ingredients you likely already have. I
only made a few changes to the original.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">We eat a lot
of different kinds of pasta, and I encourage you to branch out from spaghetti
and elbow macaroni if you haven’t already done so. Different pastas were created
for specific qualities such as a wide flat surface for the sauce to adhere to, stuffed
pastas, tubes to stuff, or shells to hide the sauce inside and out. There are
also pastas specifically made for soups and specialty shapes for specific
dishes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Read up on
<a href="https://www.wonderopolis.org/wonder/why-does-pasta-come-in-so-many-shapes">pastas</a> to see which ones suit your particular purpose in a dish. As a general
principle, thinner sauces go better thin pastas and thicker sauces go better
with thicker pastas. The pasta in this recipe, orecchiette, is a small shell-shape.</span></div>
<br /><div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">Goat Cheese
Pasta with Spinach and Artichokes (serves 4) </span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Sea salt
and freshly ground black pepper</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">8 ounces
dried orecchiette (or your favorite short pasta)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2
tablespoons extra-virgin olive oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2
tablespoons minced shallot</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">4 garlic
cloves, minced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon
crushed red-pepper flakes</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Grated
zest of 1 lemon</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">6 cups
packed fresh spinach leaves</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">One
14-ounce can quartered artichoke hearts, drained</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">5 ounces
(1 small log) goat cheese </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2
tablespoons fresh lemon juice (from 1 large lemon)</span></div>
<div class="MsoNormalCxSpLast" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">3
tablespoons chopped fresh basil, optional, for garnish</span></div>
<div class="MsoNormalCxSpLast" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70dourVkn68ve-JpE7pVRQxE7SIoqurt0Qo1ECh5Jp3m2Vatiq-DtKCNWLr-WbgBSoPio_w7Xm5zijWAVKYiJaRhk14clulRlAl59bY54FlHn9sQHHxFy_mtQLfEqOoGdlbHvFHUdJsw/s1600/orchiette2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70dourVkn68ve-JpE7pVRQxE7SIoqurt0Qo1ECh5Jp3m2Vatiq-DtKCNWLr-WbgBSoPio_w7Xm5zijWAVKYiJaRhk14clulRlAl59bY54FlHn9sQHHxFy_mtQLfEqOoGdlbHvFHUdJsw/s200/orchiette2.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Bring a large pot of water to
a boil. Reduce the amount of water to cover the pasta about an inch above. [See
NOTE] </span><br />
<br />
<span style="font-family: "Tahoma",sans-serif;">Generously salt the water and
cook the pasta according to the package directions until al dente. Reserve ½
cup of the cooking water and drain the pasta. Set aside.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qtF08PYO8C8FcBDCP4jbdz1AEItTpCTVzH9t05j3Pqx2Ub6OLLMBGmLxda4CAdf_dfzC-2yIVLRnZRTVacQJZItW7DqT1eSCzTDzIa01PCSzywAqj-oTPjPPVhVrkEUlQT-NnAb4ohE/s1600/orchiette3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qtF08PYO8C8FcBDCP4jbdz1AEItTpCTVzH9t05j3Pqx2Ub6OLLMBGmLxda4CAdf_dfzC-2yIVLRnZRTVacQJZItW7DqT1eSCzTDzIa01PCSzywAqj-oTPjPPVhVrkEUlQT-NnAb4ohE/s200/orchiette3.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Heat the olive oil in a large
skillet over medium-high heat. Add the shallot and garlic; cook until fragrant,
about 2 minutes. </span><br />
<br />
<span style="font-family: "Tahoma",sans-serif;">Add the pepper flakes and zest
along with the spinach. Cook until the spinach wilts, about 3 minutes. Stir in
the artichoke hearts.</span><br />
<br />
<span style="font-family: "Tahoma",sans-serif;">Add the pasta to the spinach
and artichoke mixture. Crumble the goat cheese over the top and stir in the
lemon juice along with ¼ cup of the reserved pasta water. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEHNQ0YGv1IgOi62NFtJWN955QIgDKMLEqyhuGMvVqYf_EJfjMteBUM48ObqS20CCHpNYjSSSWACw1uqx8_NNAX8E3cJbVtyJ0u-zVSv68n2_4MhDUBDOER60PzkeOnlmgKnRjmF-QXY/s1600/orchiette4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEHNQ0YGv1IgOi62NFtJWN955QIgDKMLEqyhuGMvVqYf_EJfjMteBUM48ObqS20CCHpNYjSSSWACw1uqx8_NNAX8E3cJbVtyJ0u-zVSv68n2_4MhDUBDOER60PzkeOnlmgKnRjmF-QXY/s200/orchiette4.JPG" width="150" /></a></div>
<br />
<br />
<span style="font-family: "Tahoma",sans-serif;">Continue stirring until a
creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional
pasta water. Season with salt and pepper to taste and garnish with fresh basil.
Serve with a salad and garlic bread. </span><br />
<br />
<b><span style="font-family: "Tahoma",sans-serif;">NOTE:</span></b><span style="font-family: "Tahoma",sans-serif;"> <i>When a recipe calls for adding
pasta water to help make the sauce, cook the pasta in less water than usual.
That way the pasta water has a lot more starch in it which helps the formation
of a creamier sauce.</i></span><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s Rating:
4 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">While it was
cooking: “It smells good. What’s in it?” After he’d eaten dinner: “This was
good. Different. But it would be even better with a little chicken.” </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">It was a different
flavor profile. I cook a lot with cheeses, but I don’t use goat or feta cheese
much, so we noticed the difference.</span></div>
<div class="MsoNormal">
<br /></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com2tag:blogger.com,1999:blog-8331564606184952496.post-62831506338047814862020-02-23T00:00:00.000-08:002020-02-23T00:00:03.971-08:00A Month-of-Mediterranean: Quinoa "Fried Rice"
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib76jIzxXd_zMF7Y1KXq2HJlEeAhMwmAqu6EOqMSvuK1Exk1ClZWD9tvB5OaqyG-6D_UmLmuxkTc8pL6FZwx1Mx59b8qV67cIrcr47VsIiUa3IGEno4Ml27eajJQA9MXmERZqZdGKYVcg/s1600/Quinoa+Fried+%2522Rice%2522.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib76jIzxXd_zMF7Y1KXq2HJlEeAhMwmAqu6EOqMSvuK1Exk1ClZWD9tvB5OaqyG-6D_UmLmuxkTc8pL6FZwx1Mx59b8qV67cIrcr47VsIiUa3IGEno4Ml27eajJQA9MXmERZqZdGKYVcg/s320/Quinoa+Fried+%2522Rice%2522.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Sometimes you
just have a hankering for some Asian tasting food, but delicious as fried rice
might be, it’s never listed on a health food menu. But when you use quinoa as a
su for rice, you are adding protein and more fiber than rice. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">This versatile
dish can be a side dish or vegetarian-with-eggs main dish. You can add <span style="mso-spacerun: yes;"> </span>more animal protein like shredded chicken or pork
for an even heartier main dish. I found this on the delish.com website. Lots of
good stuff there!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">Quinoa “Fried
Rice” (serves 4)</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 cup
quinoa, rinsed (follow package directions to remove bitter coating)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Salt to
taste</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 tablespoon
extra-virgin olive oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 large
onion, diced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 cloves
garlic, minced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 large
carrot, peeled and diced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 1/2 cups
frozen peas</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 tablespoons
soy sauce</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">3 large
eggs, whisked</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 tablespoon
sesame oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Green onions,
sliced diagonally, for garnish</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Cook quinoa with two cups of water in a
medium saucepan. Bring to a boil then reduce heat and simmer about 20 minutes
until the water is absorbed. Salt and toss with a fork. Set aside.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">In a large skillet over medium heat,
heat olive oil. Add onion, garlic, carrot, and frozen peas and cook until
tender, 8 to 10 minutes. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Add soy sauce and stir until combined. Add
in beaten eggs and stir quickly so that they scramble, about 1 minute.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Add cooked quinoa and stir to
distribute. Let heat through, about 3 minutes.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Drizzle with sesame oil, top with green
onions, and serve immediately.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s Rating:
5 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">“This is a
really different texture than fried rice. It’s not mushy. I like the flavors,
too.”</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-41327130342841462772020-02-22T00:00:00.000-08:002020-02-22T00:00:01.402-08:00A Month-of-Mediterranean: Dessert Anyone?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckGVnvBSjkEg5X_G-5QneBDrxQd90ZkX4wbW15lghBsVOoxquFBWlKWOChrrMnwwD719p8sGzCbxVEiSCAszZeVu6PuEgzqMQ6uIAEWFFSyTfO5QrzQ6FzIgrnhyUKfoTKEAh-F9ksY/s1600/figs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckGVnvBSjkEg5X_G-5QneBDrxQd90ZkX4wbW15lghBsVOoxquFBWlKWOChrrMnwwD719p8sGzCbxVEiSCAszZeVu6PuEgzqMQ6uIAEWFFSyTfO5QrzQ6FzIgrnhyUKfoTKEAh-F9ksY/s320/figs.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">After all
these savory dishes, are you hankering for a bit of sweetness in your diet?
Yeah, us, too. And, yes, a traditional Mediterranean meal might well feature fresh
figs (with or without cheese) and other fresh fruits. Of course, in a decadent
meal you might savor baklava, lemon olive oil cake, or tiramisu. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">But we’re not
doing those this month, right? This month the focus is on delicious but
nutritious, and while fresh fruit is nutritious, something in us wants more. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">So here are a
couple of ways to reward yourself at the end of your savory repasts. Try my
Strawberry Fudge Frozen Greek Yogurt and my Balsamic Berries with Honey Yogurt.
There are lots more of these types of recipes on the Internet. So don’t deprive
yourself in the dessert realm of the Mediterranean Diet. It can taste decadent
without being decadent. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">As you can see
from these recipes, I like Greek Honey Yogurt. I use it for breakfast with some
granola or I make parfaits with fresh fruit and yogurt layers. Yeah, it’s sweet.
I know that. But, Yum! However, you can make your own Honey Yogurt (to control
the amount of sweetness) by mixing plain Greek yogurt with honey. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "tahoma" , sans-serif;">Strawberry
Fudge Frozen Greek Yogurt (makes about 1 pint)</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDZN3ol4BNW-14uIJZDBPYtXiVs5VoNTeJT94rCvsL3oHHqJKh_2ZvB4cd16yQx5h0Ve4eOFYMk5MiZEYLxvbmRU5Vft74OIzwhywA6kHT3Qr22XLASMvH9ol3FcJLg6uEQRDgvqyTjg/s1600/frozen+yogurt.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDZN3ol4BNW-14uIJZDBPYtXiVs5VoNTeJT94rCvsL3oHHqJKh_2ZvB4cd16yQx5h0Ve4eOFYMk5MiZEYLxvbmRU5Vft74OIzwhywA6kHT3Qr22XLASMvH9ol3FcJLg6uEQRDgvqyTjg/s200/frozen+yogurt.JPG" width="150" /></a><span style="font-family: "tahoma" , sans-serif;">1 ½ cups Greek
Honey Yogurt</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 tablespoon fresh
lemon juice</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 teaspoon
vanilla</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Pinch of salt</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">2 tablespoons
strawberry jam or preserves</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">2 tablespoons
chocolate syrup</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">For serving:
shaved chocolate and fresh strawberries</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Whisk yogurt,
lemon juice, vanilla, and salt until smooth. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Process in ice
cream maker according to directions. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Five minutes
or so before the mixture is fully processed, drizzle in strawberry jam and
chocolate syrup just to swirl the flavors through the frozen yogurt. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Put in
airtight container and freeze for 2-4 hours until frozen. Prior to serving,
remove from freezer and let stand for several minutes to soften. Frozen yogurt
freezes harder than ice cream.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">While waiting,
chop up strawberries and grate chocolate to serve on top.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">I don’t stint
on balsamic vinegar. I buy the expensive good stuff that is syrupy thick, not
the very liquid stuff in the grocery store. If you buy really good balsamic
vinegar, you can drizzle it on ice cream! This recipe may not even work with
the watery stuff. I wouldn’t know since I haven’t tried it.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv72s9jlYIyvUijCVU1i8XFprp07gVnjWr69V9fvbyu9ZpbSs4Di5PQBHPs9UQY2kzL8aRRxEZMs8t8wyAzbnO1yHMVsaOiOeh_5yfCjRu4oVNBgWl18nyfCgqmq-ricI9uucOoixQ3fA/s1600/balsamic+berries1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv72s9jlYIyvUijCVU1i8XFprp07gVnjWr69V9fvbyu9ZpbSs4Di5PQBHPs9UQY2kzL8aRRxEZMs8t8wyAzbnO1yHMVsaOiOeh_5yfCjRu4oVNBgWl18nyfCgqmq-ricI9uucOoixQ3fA/s200/balsamic+berries1.JPG" width="150" /></a></div>
<b><span style="font-family: "tahoma" , sans-serif;">Balsamic Berry
Trio with Honey Yogurt (serves 4)</span></b></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 cup strawberries</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 cup
blueberries</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">1 cup
raspberries</span></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">2 tablespoons
balsamic vinegar</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjupiIvC-2LSnqFCLLAnnmyWud917uTAsy33Tmptl3RxptutNlHkc8Dg2NEGmbF02Am_luyxVU4w6sBiEwF4fEygWXfulHH5P4mUGNmlNS8B7zDFn-5eOM-df0DuD3kqltGlexwNnbt0/s1600/balsamic+berries2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjupiIvC-2LSnqFCLLAnnmyWud917uTAsy33Tmptl3RxptutNlHkc8Dg2NEGmbF02Am_luyxVU4w6sBiEwF4fEygWXfulHH5P4mUGNmlNS8B7zDFn-5eOM-df0DuD3kqltGlexwNnbt0/s200/balsamic+berries2.JPG" width="150" /></a><span style="font-family: "tahoma" , sans-serif;">1 cup Greek Honey
Yogurt</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Coat berries
with balsamic vinegar and let sit for ten minutes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">Distribute berry
mixture among four ramekins or dessert dishes and put 2 tablespoons of yogurt
on top. Serve immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "tahoma" , sans-serif;">DH’s
Rating: 3 Tongues Up for the Berries; 5 Tongues Up for Strawberry Yogurt</span></b></div>
<div class="MsoNormal">
<span style="font-family: "tahoma" , sans-serif;">He’s an
ice-cream kinda guy, so the Balsamic Berries didn’t ring his chimes. Did I
mention how much he really, really likes sweet stuff? “They’re okay,” he
conceded, but he really liked the frozen yogurt mixture. Given his druthers, he’ll
go for frozen sweetness over cake or pie (though sometimes he combines them). But
he always opts for sweeter over less sweet.</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-80686639837400562602020-02-21T00:00:00.000-08:002020-02-21T00:00:07.231-08:00A Month-of-Medtierranean: Breakfast and Brunch
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkLTfoZheQBBN6dnnJ5qR7ngl-NddB87AyUZn7zi8ZLJ7hNuFdXyjWrWk3VuGz39KhJxRQrXeTGch7T7lowmWd_kuZove3mR8ZSmelQQ9BDN93vmlEjdHxViOS_TYBKg-2u4fgbiDh_w/s1600/Bell+Pepper+Egg+baked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkLTfoZheQBBN6dnnJ5qR7ngl-NddB87AyUZn7zi8ZLJ7hNuFdXyjWrWk3VuGz39KhJxRQrXeTGch7T7lowmWd_kuZove3mR8ZSmelQQ9BDN93vmlEjdHxViOS_TYBKg-2u4fgbiDh_w/s320/Bell+Pepper+Egg+baked.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">I realize the
focus has been on dinners with some attention to lunch, but today will focus on
breakfast/brunch ideas that are Mediterranean Diet-compatible, like this baked
egg in a bell pepper half. You can bake eggs in about any vegetable with an
indentation—mushroom, avocado, hollowed out tomato, or a nest made of chopped
kale and sprinkled with curry powder.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Of course, you
can always stick with eating whole grains like rolled oats or old-fashioned oatmeal
(no instant stuff!) topped with honey, nuts, and fruit. Or try out other grains
like quinoa, barley, or farro as a stand-in for oatmeal.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Or you might
caramelize fresh figs and top with Greek yogurt. I sometimes eat a banana and
peanut butter.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">A breakfast board
with fruits, whole grain toast, hummus, and a spread of vegetables and cheeses
could be breakfast for you. Or you might make a caprese whole grain toast (mozzarella/tomatoes/fresh
basil/balsamic vinegar) topped with avocado. M</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">But for a
company breakfast or brunch, or just to treat yourself, you might try one of
these.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpgVlSB04MtxtbvIpDhA7vIplX91Ac4k25xA7Pu_NtkAj7i2kQaFWRx5xCGNIEI1z6qKHr3JI3SN-LEEk7ZHHaYxmhnLxeaZt9le6fc_LgCmbv8sCtB07HICw3Kv6JnWXAOkTObfW9Jg/s1600/Quinoa+dinner.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpgVlSB04MtxtbvIpDhA7vIplX91Ac4k25xA7Pu_NtkAj7i2kQaFWRx5xCGNIEI1z6qKHr3JI3SN-LEEk7ZHHaYxmhnLxeaZt9le6fc_LgCmbv8sCtB07HICw3Kv6JnWXAOkTObfW9Jg/s200/Quinoa+dinner.JPG" width="150" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Tahoma",sans-serif;">Quinoa with Eggs and Other Good Stuff</span></b><span style="font-family: "Tahoma",sans-serif;"> (serves 4)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 cup quinoa</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 cups
vegetable broth </span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 tablespoon
butter</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 cup
mushrooms, cut into chunks</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">3 green
onions, chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 garlic clove,
minced</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½ cup
tomatoes, chopped (or use sun-dried tomatoes)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 large
handful kale, chopped into chunks</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">8 eggs, sunny
side up or soft-poached</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">4 tablespoons
Asiago cheese</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Rinse the
quinoa per package instructions. [See NOTE; very important step]</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Put rinsed
quinoa in sauce pan with 2 cups of broth. Bring to a boil and then lower the
heat to simmer. It should be done in 15-20 minutes. When done, the quinoa will
have a gelatinous look, like tiny eyeballs.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">While quinoa
is simmering, melt the butter in a skillet. Add mushrooms, onions, garlic, and
tomatoes. and stir until tomatoes are softening and the mushrooms are tender.
Immediately add the kale and mix together thoroughly.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Remove from
heat and prepare the eggs the way you like them. We like them soft and runny, but
if you’re a hard egg person, cook them that way.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">When the eggs
are almost done, stir veggies into the quinoa. Stir together. Put one cup (or
so) of quinoa mixture on a plate or large flat bowl. Sprinkle on a tablespoon
of cheese on each dish. Top with eggs and serve.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">This goes
great with corn muffins and a fruit salad.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Tahoma",sans-serif;">NOTE:</span></b><span style="font-family: "Tahoma",sans-serif;"> <i>It is really important to rinse off the coating nature
puts on quinoa before you cook it or you will end up with a bitter dish. </i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Or how about
Eggy Taco Cups for a really hearty brunch meal? Yeah, it has bacon, but just
one piece per person. And you could leave it out if you are really restricting
processed meats.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAQDKEQNjtoiqmEr0-xUcK_nG189gSKPRZBSogWBP-tbkkAZnK7RrhfgJqbGn3OMgOWEFQz4mk4r8lPTrR9yblPq3S-IC7R117K_VP0gpv1G_81Thve_LRSpIQKwR0XBIk94xVJnukl4/s1600/Eggy+Taco+Cup1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAQDKEQNjtoiqmEr0-xUcK_nG189gSKPRZBSogWBP-tbkkAZnK7RrhfgJqbGn3OMgOWEFQz4mk4r8lPTrR9yblPq3S-IC7R117K_VP0gpv1G_81Thve_LRSpIQKwR0XBIk94xVJnukl4/s320/Eggy+Taco+Cup1.jpg" width="320" /></a></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Tahoma",sans-serif;">Eggy Taco Cups (serves 2)</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 slices
of bacon</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 corn
tortillas, warmed</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">8-12 leaves
fresh spinach</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 eggs</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">2 green
onions, sliced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">½ cup
Mexican cheese, shredded; divided</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">4 cherry
tomatoes</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">1 small
avocado, diced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">¼ cup
salsa</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">¼ cup
plain Greek yogurt</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">cilantro
(optional)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Preheat
oven to 375 degrees. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Cook
bacon and set aside. Crumble when cool. (I do mine in the oven)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Warm the
tortillas in the microwave for 15 seconds to make them more pliable.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Place
two oven-proof bowls (or large ramekins) on a cookie sheet. Spray the bowls
with non-stick cooking spray. Then wrap a tortilla into each bowl, overlapping
edges where necessary.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Put ½ of
spinach into each taco bowl. Top with an egg.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Sprinkle
a tablespoon of cheese on top of each egg. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Top each
egg with onions. Add bacon to each taco cup. Sprinkle on the rest of the
cheese.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Bake for
25 minutes. Check eggs to see if you want them more done. (We like them soft,
but not runny.) Bake in 5 minute increments to the doneness you want.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Tahoma",sans-serif;">Top each
eggy taco cup with tomatoes, avocado, salsa, and Greek yogurt. I didn’t have
fresh cilantro, or I would have used it. Great served for dinner with black
beans and corn.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">DH enjoys the
occasional special breakfast or brunch even though he typically has cereal or toast with
peanut butter and jelly. However, anytime we make one of these (or other)
special meals, he is a clean plater. </span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-2004478380069706502020-02-20T00:00:00.000-08:002020-02-20T00:00:09.874-08:00A Month-of-Mediterranean: Lo Mein
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHDoriV_nKYHgOHpDefVVoEdN1rEnmALcJBqtynw_BB5LK5X-WwhZazJNR546o28H1XaIs4dY-RXoIfhc7ECqw23o429H9IeErvHA_aYilKQAWjK7FPcYQO_Z5lDFoHAjVxphpV5iRQU/s1600/lo+mein1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHDoriV_nKYHgOHpDefVVoEdN1rEnmALcJBqtynw_BB5LK5X-WwhZazJNR546o28H1XaIs4dY-RXoIfhc7ECqw23o429H9IeErvHA_aYilKQAWjK7FPcYQO_Z5lDFoHAjVxphpV5iRQU/s1600/lo+mein1.JPG" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">I think next February,
I’ll take a culinary tour around the Pacific Rim for this blog series. What do
you think? So many Pacific Rim dishes are nutritious and delicious. I’ve always
liked a variety of Asian foods, but DH doesn’t really like many Asian cuisines
except for some Thai foods. Odd, huh? </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">He’s not a
picky eater, so I’ve never been able to understand why he doesn’t enjoy those
tastes as much as other cuisines. And Asian foods are so varied. Chinese is
different from Japanese which varies from Vietnamese and . . . The spices may
overlap, but there are differences. And when meat is used, and it is used much
less than in the Western Hemisphere, that can vary, too, from more pork to
chicken to beef.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">I love hunting
down copycat recipes for favorite dishes at restaurants. My chicken lettuce
wraps are an amalgamation of the various recipes out there. I wanted easy-to-make
but close-to-the-real-thing lettuce wraps. I kept experimenting until I finally
have my version. Same with lo mein. I always get lo mein when I eat Panda
Express. I like it so much more than the fried rice. And, guess what, lots of people
have been trying to recreate the taste of their lo mein. This is my take on
Panda Express’ delicious lo mein.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Lo mein can be
a vegetarian/vegan main dish or you can add bits of animal protein if that’s
how you swing. It also can be served as a side dish alongside a main dish of chicken
or pork.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">The veggies
and low fat content make this Mediterranean Diet-compatible. Another case of eating
around the world can be healthful as long as you stick to the guidelines. An
added benefit is that once the chopping is done, this cooks up fast!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">Panda Express
Copycat Lo Mein (serves 4)</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnqbIS_Kz-7bb3XyWMiBvZemLDmOLBnAq3nXvDBz8GWyvkT3WgDxcyxi9-rKs47hOAJMgWM5gaWALCImRTPg7_qogJBibK7iCSfjNtU-0IFSxMBR_KIfnsW0xCtG2prQs1k-mIq_Lt-E/s1600/lo+mein2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnqbIS_Kz-7bb3XyWMiBvZemLDmOLBnAq3nXvDBz8GWyvkT3WgDxcyxi9-rKs47hOAJMgWM5gaWALCImRTPg7_qogJBibK7iCSfjNtU-0IFSxMBR_KIfnsW0xCtG2prQs1k-mIq_Lt-E/s200/lo+mein2.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">¼ cup soy
sauce</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">3 tablespoons
chunky garlic (Garden Gourmet)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 tablespoon
brown sugar</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 tablespoon
ginger paste (Garden Gourmet)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon
freshly-ground pepper</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 <span style="mso-spacerun: yes;"> </span>7-ounce package Fortune Yakisoba Stir Fry
Noodles, discard seasoning packet</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 medium
onion, sliced</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">4 hearts of
celery stalks, cut in small chunks</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 cups Napa
cabbage, shredded (or use regular cabbage)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 tablespoons
olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">¼ cup water</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0UkprwUPV3OAgmEj1QCt6LVbd8_0Z_nqBgM2iNi3wljb5B4tsJcDgziCbI2QliWJ2hfEjsT1pezjS93VjYkQWXeRrjB01wMlrWGJOo1qYgnxfoYAsoa1WLfYPlmj_0i7NnjAkwCrjhw/s1600/lo+mein3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0UkprwUPV3OAgmEj1QCt6LVbd8_0Z_nqBgM2iNi3wljb5B4tsJcDgziCbI2QliWJ2hfEjsT1pezjS93VjYkQWXeRrjB01wMlrWGJOo1qYgnxfoYAsoa1WLfYPlmj_0i7NnjAkwCrjhw/s200/lo+mein3.JPG" width="150" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Mix soy sauce,
garlic, brown sugar, ginger, and pepper. Let sit while you chop vegetables.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Remove noodles
from outer packaging and punch five or six holes in the plastic around the soba
noodles. Do not open package yet. Microwave for 90 seconds. This will loosen
the noodles.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Cut up all the
veggies before pouring olive oil into the skillet. Heat skillet on high to get
it hot, then turn to medium high for cooking.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrthp4uWbEU3tXPeAw3E2BkVFZKqlcWenU2j2ZL1Pb2pU9bNPbpfbvUesT1mlPfEO-XjHOCg-MDCg9-6Ghd1J7C_t9vIxJFwobynAr114T0dk4LxkuolMvIKvZ8MtUd3B5hPsMtD4dAw/s1600/lo+mein4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrthp4uWbEU3tXPeAw3E2BkVFZKqlcWenU2j2ZL1Pb2pU9bNPbpfbvUesT1mlPfEO-XjHOCg-MDCg9-6Ghd1J7C_t9vIxJFwobynAr114T0dk4LxkuolMvIKvZ8MtUd3B5hPsMtD4dAw/s200/lo+mein4.JPG" width="150" /></a><span style="font-family: "Tahoma",sans-serif;">Dump celery
and onions into the skillet and stir to coat. When onion start to soften, add cabbage.
Stir for a couple of minutes more to wilt the cabbage. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Pour noodles
onto the vegetables and add sauce over the vegetables and noodles. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Add water. Stir
to combine and heat through. Serve immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">NOTE:</span></b><span style="font-family: "Tahoma",sans-serif;"> <i>Next time I’m using regular
cabbage. It is thicker, so the texture will be different, but more importantly,
regular cabbage has more flavor, and more nutrients. Napa cabbage was okay, but
we wanted more cabbage flavor.</i> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s
Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Yay! He liked this
Asian dish! Lots of veggies which always pleases him, and the sauce is tasty,
too.</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com2tag:blogger.com,1999:blog-8331564606184952496.post-74263935189911748082020-02-19T00:00:00.000-08:002020-02-19T00:00:07.657-08:00A Month-of-Mediterranean: Pork Posole
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VKLFPpHyxj3QKLDZb1QaYAYVXdiVMCp-IXYJG2jgNAEwk-0L50MZBStwtRoWv9zF9hC0PHRdlJ5ovpJ39FaXhTkXMzMxln64IVv9z4b1_WLVIL2LfT88IZDVFni4LhCHpxYbcCM4-Rk/s1600/posole1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="900" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VKLFPpHyxj3QKLDZb1QaYAYVXdiVMCp-IXYJG2jgNAEwk-0L50MZBStwtRoWv9zF9hC0PHRdlJ5ovpJ39FaXhTkXMzMxln64IVv9z4b1_WLVIL2LfT88IZDVFni4LhCHpxYbcCM4-Rk/s320/posole1.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Here’s another
one of those recipes I make a lot that is from a non-Mediterranean region.
Mexico, in fact is very far away from the Mediterranean, but that doesn’t mean
you can’t eat more healthfully with foods from their region.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Pork Posole is
a satisfying dish with a high flavor profile. I cut the amount of meat usually in
traditional posole to make it more healthful and you never miss it! I sometimes
use chicken instead of pork. I suppose most any animal protein could be used,
but I’ve only used pork and chicken.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">It was only
after I moved to Arizona that I started making posole, so I’m late to the party.
My version of Southwest chili (3 meat/3 bean) is much older.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">DH, who grew
up in Arizona, knew posole well, but I had never eaten it until the move. Once
I tried it, I knew I had to do my own version, and this is what I devised based
on flavors that I like, traditional or not.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Tahoma",sans-serif;">Sharon’s Pork Posole</span></b><span style="font-family: "Tahoma",sans-serif;"> (serves 8)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 T olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½# pork roast,
cubed, (fresh or cooked leftovers)</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 cups diced
onions</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">4 cloves of
garlic, sliced</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">4 cups poultry
stock or broth</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">1 cinnamon
stick</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">¼ teaspoon
ground cloves</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">½ teaspoon
cumin</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 cans (15.5
oz) yellow hominy</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">2 cans (15.5
oz) white hominy</span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">small can (4
oz) diced green chilies (adding other kinds of chili peppers can up the heat
level)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrCvo__ZyU_EKXne3oJsh874ZdyrOTWnZs87ns_lTKm6mEdJkTDYU0qk_YHFyZ7Z8KewysBrXpFOdRySSY545lq7KR8MJ_RbvOgnHcIlZ9R66kqlK0HniCwhUmUNT5GeYe3oqGWcFYs0/s1600/posole+pork+chunks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrCvo__ZyU_EKXne3oJsh874ZdyrOTWnZs87ns_lTKm6mEdJkTDYU0qk_YHFyZ7Z8KewysBrXpFOdRySSY545lq7KR8MJ_RbvOgnHcIlZ9R66kqlK0HniCwhUmUNT5GeYe3oqGWcFYs0/s200/posole+pork+chunks.jpg" width="200" /></a><span style="font-family: "Tahoma",sans-serif;">If the pork is
fresh, put in freezer for ½ hour to stiffen it up, then cut into cubes. </span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Brown the
cubes in heated olive oil over medium heat. Remove. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Add onions to
the pot and bring to translucence. Add garlic slices. Cook for two more
minutes, continually stirring.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Add in pork
and stir around to coat the meat with the onion and garlic flavors. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj9e9r14kbrocwVHcZJAruNRZoQcNI4X6Xlubfl0-iOXZ4gJaPRCzF00aAHHpNbM37pXc_LqVdVATHbxhA-sVedJBLzKQAh3RgxDba61BMHTbJO82EXNTLYctW78YkKaMHDzNpDWAvkY/s1600/posole2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="900" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj9e9r14kbrocwVHcZJAruNRZoQcNI4X6Xlubfl0-iOXZ4gJaPRCzF00aAHHpNbM37pXc_LqVdVATHbxhA-sVedJBLzKQAh3RgxDba61BMHTbJO82EXNTLYctW78YkKaMHDzNpDWAvkY/s200/posole2.jpg" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">Add broth,
cinnamon stick, cloves, and cumin. Stir. Add in white and yellow hominy and
chilies. Bring to a simmer. Cook for 45 minutes. Remove from heat and cool
until ready to serve. Remove cinnamon stick and re-heat. Serve with corn
muffins or tortillas.</span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Tahoma",sans-serif;">DH’s Rating:
5 Tongues Way Up</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma",sans-serif;">He loves my
posole. It is great on the first day and even better for lunches later in the
week. </span></div>
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<br /></div>
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<br /></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com2tag:blogger.com,1999:blog-8331564606184952496.post-89067237766285564572020-02-18T00:00:00.000-08:002020-02-18T00:00:06.782-08:00A Month-of-Mediterranean: Baked Eggplant with Tomatoes and Caramelized Onions
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs3jLp5AdKKBNRSLJEO2aeCbGMe1wWlVstJ6GHa7M7u6J04JFp-t-X2v22ex3pIX12BSIUZqSUHK1xp4XLIV0K6643iD0r7m5WzVuXYw-WdcZ8g4GFligON-UD6eLeMrAdrDqYYVygzU/s1600/Eggplant1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs3jLp5AdKKBNRSLJEO2aeCbGMe1wWlVstJ6GHa7M7u6J04JFp-t-X2v22ex3pIX12BSIUZqSUHK1xp4XLIV0K6643iD0r7m5WzVuXYw-WdcZ8g4GFligON-UD6eLeMrAdrDqYYVygzU/s320/Eggplant1.JPG" width="240" /></a></div>
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Does this picture look familiar? Yep. I served the eggplant
alongside yesterday’s orange chicken. Wow! Did they ever go together well! This
couple of recipes becomes your next easy company dinner!</div>
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<br /></div>
<div class="MsoNormal">
We love eggplant. Babaganoush or <a href="https://sharonarthurmoore.blogspot.com/2020/02/a-month-of-mediterranean-heart-healthy.html">baked with marinara</a> or
stuffed eggplant rollatini. Yum! Eggplant takes on the flavors added to it, so
it’s a great palette to showcase savory tastes. Sauteed, baked, grilled, or fried,
eggplant is versatile. And good for you! Naturally low in calories and sodium, eggplant
is a great source of fiber, vitamin C, potassium, B vitamins and more!</div>
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<br /></div>
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<a href="https://www.mediterraneanliving.com/recipe-items/baked-eggplant-central-greece/">"Mediterranean Living"</a> is a wonderful source for some
authentic Greek Mediterranean tastes. I followed their recipe pretty closely
(for me!). I swapped out the oregano for Greek Seasoning and I used Garden
Gourmet’s chunky garlic paste instead of my own minced garlic so I could spread
it more evenly on the eggplant. But you can do the original recipe and it will
be delicious, too!</div>
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<br /></div>
<div class="MsoNormal">
I did get a bit impatient (Who? Me?) and I more kinda like <i>fried</i>
the onions (as you can see) than caramelized them. They were delicious anyway,
but next time, I’ll plan ahead better and sweat the onions slowly and then
caramelize them. I promise. I’m sure caramelizing will deepen the onion flavor.
I give you the caramelizing directions I skipped. Allow time for this step.</div>
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<br /></div>
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<b>Baked Eggplant with Tomatoes and Caramelized Onions
(serves 6-8)</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0lz5_EEUEfJ3O6cF7I6cDCdeWrm_oU885dSeMB6yAp7r8hJ-fjlJjaDqxZzfo0h0Nahbw_wTteh6nCoQ7ZjVBLX3YbcxvqOjF2dIUi1GhQkW7S4j3Waw4JXLoUJGmoNBUPzwI9RIs_E/s1600/eggplant2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0lz5_EEUEfJ3O6cF7I6cDCdeWrm_oU885dSeMB6yAp7r8hJ-fjlJjaDqxZzfo0h0Nahbw_wTteh6nCoQ7ZjVBLX3YbcxvqOjF2dIUi1GhQkW7S4j3Waw4JXLoUJGmoNBUPzwI9RIs_E/s200/eggplant2.JPG" width="150" /></a>2 medium eggplants, cut into slices ¼” thick</div>
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2 medium onions, sliced into rings</div>
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1-4 cloves of garlic, minced (1 used 3 tablespoons)</div>
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3 tomatoes, diced (I sliced)</div>
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1 tablespoon McCormick’s Greek Seasoning, divided</div>
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About ½ cup extra virgin olive oil, divided</div>
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<br /></div>
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Slice eggplant and arrange on a paper towels. Sprinkle with salt
and let sit.</div>
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGc-q803XVF5End_qiUn8C3IMSAEHb2x2oFUKUz_AvURhJS72MfBtj4VbzQjhImkJppSDHSc54iXIt7V5Li4ine49L3zkiWxnKVcCO5dRtEcagST-SMcb2m9VWscH5AiOqdmap74SnGw/s1600/eggplant3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGc-q803XVF5End_qiUn8C3IMSAEHb2x2oFUKUz_AvURhJS72MfBtj4VbzQjhImkJppSDHSc54iXIt7V5Li4ine49L3zkiWxnKVcCO5dRtEcagST-SMcb2m9VWscH5AiOqdmap74SnGw/s200/eggplant3.JPG" width="150" /></a>Slice onions. Put a skillet on medium heat with 2
tablespoons oil. Add onions and stir often for about 30 minutes until
caramelized. Remove from pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMO87-3BtwxbdAZGspcEb6vB1vpe4bmFiZ2m9GnTsD_A9UUDxSxS0DZA1CdMt5qgcHMYS8cEwO-gC_wnWVRw3BKaVtc-xBTFn_V9_s0-9tn2avHo-1L7FMZZaQOCtb3NRmtp6ocLCMik/s1600/eggplant4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMO87-3BtwxbdAZGspcEb6vB1vpe4bmFiZ2m9GnTsD_A9UUDxSxS0DZA1CdMt5qgcHMYS8cEwO-gC_wnWVRw3BKaVtc-xBTFn_V9_s0-9tn2avHo-1L7FMZZaQOCtb3NRmtp6ocLCMik/s200/eggplant4.JPG" width="150" /></a></div>
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Preheat oven to 350 degrees. Prepare a 13”’x9” baking dish
with one tablespoon oil on the bottom. </div>
<div class="MsoNormal">
<br /></div>
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Pat the eggplant dry and make a layer in the bottom of the
pan with half the eggplant. Spread on half the garlic. Add half the onions and
half the tomatoes. Drizzle on olive oil. Repeat layers finishing with olive oil.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4C6Xa1kcnEjhvNQy9xgE2XPwKsG0RzANCSxmE0SN0qhn-JgKtqAEoBNZAzBEogN-uUJ0MhPls_Kd9Wr1QSpOA-O74Ju44v4syBxtFD7lxE6ruRlfEmB6QeDdMp7_P17fjd65LsXlR1WU/s1600/eggplant5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4C6Xa1kcnEjhvNQy9xgE2XPwKsG0RzANCSxmE0SN0qhn-JgKtqAEoBNZAzBEogN-uUJ0MhPls_Kd9Wr1QSpOA-O74Ju44v4syBxtFD7lxE6ruRlfEmB6QeDdMp7_P17fjd65LsXlR1WU/s200/eggplant5.JPG" width="150" /></a></div>
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Bake covered for 1 hour and 15 minutes. Serve as a side dish
or as a vegetarian main dish on top of pasta.</div>
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<br /></div>
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<br /></div>
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<b>DH’s Rating: 5 Tongues Up</b></div>
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<br /></div>
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This is another one to “put into the rotation”. I usually
serve baked eggplant, as you know from an earlier recipe, with marinara sauce.
So, no sauce in this one, but eggplant, tomatoes, garlic and onions is a combo
that cannot fail no matter the final form. This did make a lot! So, I’m after
serving as a side one more time, I’m going to make the rest into a blender with
V-8 Juice and make soup. Presto bingo! Lunch is served along with some croutons
on top!</div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com2tag:blogger.com,1999:blog-8331564606184952496.post-88497008458109957512020-02-17T06:50:00.003-08:002020-02-17T06:50:39.129-08:00A Month-of-Mediterranean: Orange Chicken with Crispy Green Beans
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmAPDdRP-swpgv4xn57Cyl8nSi31cpI2itiWBUudXjokR5FTQSuHDGc1g09Vrhf56FVyYVKslEqwkadGElKoPsdaHEESehoo7bg75EuY7FlkpfbiUXFgyl0AcBd2WqgzT5CRs37vy8OM/s1600/orange+chicken1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmAPDdRP-swpgv4xn57Cyl8nSi31cpI2itiWBUudXjokR5FTQSuHDGc1g09Vrhf56FVyYVKslEqwkadGElKoPsdaHEESehoo7bg75EuY7FlkpfbiUXFgyl0AcBd2WqgzT5CRs37vy8OM/s1600/orange+chicken1.JPG" /></a></div>
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Okay, so this has some sugar. And, as we know, we are trying
to limit sugar while eating in the Med-Diet style. But, sometimes, a dish is so
tasty that it is worth it. In fact, as you read the ingredients list, can’t you
just imagine the bursts of varied flavors?</div>
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<br /></div>
<div class="MsoNormal">
And, sugar once in a while is not the problem. It’s the
regular consumption of bad fats and sugar and processed foods that will get
you. In this recipe, the Mediterranean Diet principles are adhered to with the
exception of the orange marmalade. But if it bothers you, just skip this one.</div>
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<br /></div>
<div class="MsoNormal">
I make a similar marinade/sauce for our grillled pork tenderloin.
Fruit and pork just go together, but we don’t usually think of chicken with
fruit. Sometimes, but not usually.</div>
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<br /></div>
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I pretty much followed <a href="https://www.myrecipes.com/recipe/sheet-pan-orange-chicken-with-garlicky-green-beans">the recipe from the “My Recipes” site</a>,
with just a few modifications. I did halve the recipe since we weren’t having
company, and the original served eight people. I used olive oil not canola. I
didn’t cook the orange sauce before using. I added more or less of the sauce
ingredients to fit our taste. Also, I didn’t use the chili-garlic sauce on the
beans as called for in the original recipe. I brushed on the orange glaze
instead. Hmm. I guess I did make quite a few changes. </div>
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<br /></div>
<div class="MsoNormal">
Next time I’ll only use the chili-garlic sauce and brush it on
both the chicken and the beans. And then a THIRD time I’ll do the original
recipe with both orange-glaze and chili garlic. And maybe a fourth time, I’ll
mix them together for both chicken and beans. And maybe a fifth time . . . well,
that’s just the way my brain works. Below is my first modified recipe.</div>
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<br /></div>
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<b>Orange Chicken Crispy Green Beans (serve 4)</b></div>
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<br /></div>
<div class="MsoNormal">
4 chicken thighs</div>
<div class="MsoNormal">
2 teaspoons olive oil</div>
<div class="MsoNormal">
½ cup orange marmalade</div>
<div class="MsoNormal">
1 tablespoon soy sauce</div>
<div class="MsoNormal">
1 tablespoon rice vinegar</div>
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1 teaspoon hot mustard</div>
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½ teaspoon sesame oil</div>
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Salt and pepper</div>
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8 ounces fresh green beans, trimmed</div>
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<br /></div>
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Preheat oven to 400 degrees. Rub chicken thighs with olive
oil and place on prepared baking sheet. Sprinkle with salt and pepper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQherqX_xOV8wOss7UZ3pT08Rd3Oaz4qLdDh6jrj-JxtJHOlF2YBbpmYtcmfgvqxok44FIMmD2EEDMrCX1SQADaPSDNKL0UhMElUzpmqzFV-0B28mC7cpwoqW39o3-i1RMn4Ef3T19aM8/s1600/orange+chicken3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQherqX_xOV8wOss7UZ3pT08Rd3Oaz4qLdDh6jrj-JxtJHOlF2YBbpmYtcmfgvqxok44FIMmD2EEDMrCX1SQADaPSDNKL0UhMElUzpmqzFV-0B28mC7cpwoqW39o3-i1RMn4Ef3T19aM8/s200/orange+chicken3.JPG" width="150" /></a> </div>
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Wash and trim the beans.</div>
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<br /></div>
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Bake chicken for about 35 minutes (meat thermometer 165
degrees). </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfR5RfGzjPdnea3e9C3irwcDPYAYZUdxShcL9hDpI8jawPxmLc6Qq-SjGS2d2epTI33fVXg6xOdT0cvANWoH-5a5eJd9IXhtLq85TCr-HlN96LGDfN47pGsx2rL1Lrj4oEyjbcuENWT8/s1600/orange+chicken2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfR5RfGzjPdnea3e9C3irwcDPYAYZUdxShcL9hDpI8jawPxmLc6Qq-SjGS2d2epTI33fVXg6xOdT0cvANWoH-5a5eJd9IXhtLq85TCr-HlN96LGDfN47pGsx2rL1Lrj4oEyjbcuENWT8/s200/orange+chicken2.JPG" width="150" /></a>While chicken is baking, mix together marmalade, soy sauce,
rice vinegar, hot mustard, and sesame oil. Reserve a tablespoon of the sauce in
a separate small bowl. Brush ½ the remaining sauce on the </div>
green beans.<br />
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzQlFpYxwOP0OtY-MVesZeqZob01FPy6M_bQtSoGrgNHX96F_yHGcvuwW2o7CjViT9cOf2crAKY0VhUBmAU1_8LsOwqLu0_AmULr3Q54kIWgSzl-kZr5iukTnDvwJBdDRpR5CgtJWcYA/s1600/orange+chicken4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzQlFpYxwOP0OtY-MVesZeqZob01FPy6M_bQtSoGrgNHX96F_yHGcvuwW2o7CjViT9cOf2crAKY0VhUBmAU1_8LsOwqLu0_AmULr3Q54kIWgSzl-kZr5iukTnDvwJBdDRpR5CgtJWcYA/s200/orange+chicken4.JPG" width="150" /></a>Remove chicken pan from oven and put beans on all sides. Using
the remaining sauce from the green beans brush it on both tops and bottoms of
the chicken. Sprinkle on more salt and pepper on green beans and on glazed
chicken.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put the oven on broil (500 degrees) and return baking pan to
oven. Broil about three minutes to get beans tender and a nice brown crust on
the chicken.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve the reserved sauce alongside to put on plated chicken.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’s Rating: 5 Tongues Up</b></div>
<div class="MsoNormal">
“Put this into the rotation!” I agree. This is a company-worthy
chicken dish. Tons of flavor that gives chicken, as DH said, “a distinctive
taste.”</div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-75338342204525198372020-02-16T00:00:00.000-08:002020-02-16T00:00:01.100-08:00A Month-of-Mediterranean: Souvlaki and Spinach Salad
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuZ6agsWbdtVKPw-hkhXwwO92mdeNmci6WV6IYCVSFyfZ3-NFtU63WtTD9Ou_H2rPf87WpBr88cSlOlH0AixifZ9rNShiEJeMjp-A4zh1sUKvwxzF2N_bW9d6v7K8Jgxc8GfK4OAnSbQ/s1600/quinoa+bean+salad%253Asandwich4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuZ6agsWbdtVKPw-hkhXwwO92mdeNmci6WV6IYCVSFyfZ3-NFtU63WtTD9Ou_H2rPf87WpBr88cSlOlH0AixifZ9rNShiEJeMjp-A4zh1sUKvwxzF2N_bW9d6v7K8Jgxc8GfK4OAnSbQ/s1600/quinoa+bean+salad%253Asandwich4.JPG" /></a>Here’s a very heart-healthy and easy to fix dinner for you. This
dinner also has the advantage of not only using up some of those leftovers in
an interesting way, but the remaining ingredients are likely on your pantry and
refrigerator shelves. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Souvlaki is a Mediterranean region staple that made its way
to this continent and was an instant hit. Real souvlaki is a Greek fast food.
Meat is grilled on a skewer and usually eaten right off the stick with tzatziki,
but sometimes it is tucked into pita (gyro) and eaten sandwich-style, like we’re
doing today. I am also using leftover game hen meat, so I am not cooking this
on a skewer. Thus easier to prepare, but it won’t have the grilled flavor of traditional
souvlaki.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Of course, if you want a different taste, you could skewer
your meat (chicken, beef, pork, lamb), season with Greek Seasoning by
McCormick, and grill it if you have the time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Easy Chicken Souvlaki (serves 2)</b></div>
<div class="MsoNormal">
1 cup leftover cooked chicken, cut in chunks or shredded</div>
<div class="MsoNormal">
2 teaspoons Greek Seasoning by McCormick</div>
<div class="MsoNormal">
½ cup plain Greek yogurt</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyKd9gBHhTVYByP4L8xOEc428TznP1BIvTmnoPJztATDe0xAY1T7EbOiJt1zR2dpzwlxSc0Wct3uyY7868Z868StOBBAFMYkB2meM8wTCsK0JYjNB1E8aXqy1ayqv1uAn52YA4N9EsOM/s1600/souvlaki+meat.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyKd9gBHhTVYByP4L8xOEc428TznP1BIvTmnoPJztATDe0xAY1T7EbOiJt1zR2dpzwlxSc0Wct3uyY7868Z868StOBBAFMYkB2meM8wTCsK0JYjNB1E8aXqy1ayqv1uAn52YA4N9EsOM/s200/souvlaki+meat.JPG" width="150" /></a>½ small cucumber, grated</div>
<div class="MsoNormal">
1 tablespoon dried dill</div>
<div class="MsoNormal">
½ teaspoon garlic powder</div>
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1 tablespoon lemon juice</div>
<div class="MsoNormal">
1 small tomato, diced</div>
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2 pita bread halves</div>
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<br /></div>
<div class="MsoNormal">
Toss the chicken pieces with Greek Seasoning and set aside
for an hour. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKeDXdb7_LTY3hosgZee3MdHil6puVp30eC5LkfWZcVAKYiogjdxtvR_5Vku76ExY5Q9z4ZojYmqo4J48tJFe5dpnUK-XbMMhbR1yqrDx2y0uFJgbog-UUCpcbkcYGv6ySciqoi8uQpc/s1600/tzatziki.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKeDXdb7_LTY3hosgZee3MdHil6puVp30eC5LkfWZcVAKYiogjdxtvR_5Vku76ExY5Q9z4ZojYmqo4J48tJFe5dpnUK-XbMMhbR1yqrDx2y0uFJgbog-UUCpcbkcYGv6ySciqoi8uQpc/s200/tzatziki.JPG" width="150" /></a></div>
<div class="MsoNormal">
In small bowl mix together the yogurt, cucumber, dill,
garlic powder, and lemon juice. Set aside for at least 30 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When ready to eat, divide chicken between pita halves and
add ½ of tomato to each pita. Top with cucumber sauce (a kind of tzatziki).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Spinach-Quinoa-Bean Salad (serves 2)</b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uunDCGn4zuLb0RpFxGQ-MZNhwBX-8xM5KVOojAKTk_wbCZeuVg0iOHZV3smrxl478jsLmF_c5-PmArLy1mt0qT3UvykK1F8jKFukrJy75EYjbTUxAyL3niQ5nnTidIYgsx6x-coKdGc/s1600/quinoa+bean+salad+base.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uunDCGn4zuLb0RpFxGQ-MZNhwBX-8xM5KVOojAKTk_wbCZeuVg0iOHZV3smrxl478jsLmF_c5-PmArLy1mt0qT3UvykK1F8jKFukrJy75EYjbTUxAyL3niQ5nnTidIYgsx6x-coKdGc/s200/quinoa+bean+salad+base.JPG" width="150" /></a>2 cups baby spinach (or arugula if preferred)</div>
<div class="MsoNormal">
1 cup beans (black, cannellini, white, pinto)</div>
<div class="MsoNormal">
1½ cups leftover cooked quinoa</div>
<div class="MsoNormal">
2 tablespoons Orange Poppy Seed Dressing </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put 1 cup of spinach in each of two bowls. Drizzle dressing
on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Warm up beans and cooked quinoa. Put quinoa on top of spinach.
Top the quinoa with beans. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’s Rating: 5 Tongues Up for the salad; 3 Tongues Up for
the Souvlaki</b></div>
<div class="MsoNormal">
“That was really good salad.” Pause. “And the souvlaki?” “That
was cucumber, right? I just don’t like cucumber.” FYI, despite his comments the
souvlaki with tzatziki was delicious! I keep trying him with cucumber and he
just won’t change his mind! </div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-15815355382195467572020-02-15T00:00:00.000-08:002020-02-15T00:00:01.592-08:00A Month-of-Mediterranean: Greek Chicken Stifado
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRmYlQPGR95Rc6R847WsaucWKXM1PoGDzNruJ0qJLhrm6UCi-mjiV_7aTspj1ZE5Dsyg3Wxnr_c5CdrgclUQ9iflsBVaApd9uwkzmjv3kPF-Q2Ez9iw3Me3tBBImpO56E4ERCgd91wZc/s1600/Stifado5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRmYlQPGR95Rc6R847WsaucWKXM1PoGDzNruJ0qJLhrm6UCi-mjiV_7aTspj1ZE5Dsyg3Wxnr_c5CdrgclUQ9iflsBVaApd9uwkzmjv3kPF-Q2Ez9iw3Me3tBBImpO56E4ERCgd91wZc/s1600/Stifado5.JPG" /></a></div>
<div class="MsoNormal">
Oh. My. Gosh. I am giving this recipe 5 Tongues Up! You can
read DH’s rating at the bottom. This is tender chicken in a mulled red wine
sauce. And it is company-worthy!</div>
<div class="MsoNormal">
I love Coq au Vin (in fact that’s what I made for my wedding
supper), and this is reminiscent, but flavored with spices that bring a
distinctiveness to the chicken. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the original Greek recipe, stifado is made with rabbit.
Not really available at my grocery store, but if you find it in yours, give it
a try. Instead, I substituted chicken thighs. Some recipes (they’re all over
the Internet) show chicken breasts as a substitute for rabbit. We use a lot of
thighs, however, because the meat is tastier.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I served it with buttered noodles, ladling the sauce and
onions onto the chicken. A salad made this a very filling meal. Next time I
will probably prepare orzo with broth to be a bit different.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Greek Chicken Stifado: (serves 4)</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 chicken thighs</div>
<div class="MsoNormal">
1 package frozen pearl onions</div>
<div class="MsoNormal">
2 bay leaves</div>
<div class="MsoNormal">
1 orange peel, torn into pieces</div>
<div class="MsoNormal">
½ cup extra virgin olive oil</div>
<div class="MsoNormal">
2 cups red wine</div>
<div class="MsoNormal">
½ teaspoon allspice</div>
<div class="MsoNormal">
1 cup water </div>
<div class="MsoNormal">
2 tablespoons tomato paste</div>
<div class="MsoNormal">
1 cinnamon stick</div>
<div class="MsoNormal">
10 whole peppercorns</div>
<div class="MsoNormal">
Salt and pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AhASEHB072FsV3QRx4TdfCZt0GQl5mNviIOkSO_gY0s29OX8xpqsOr3SwqqrW48e2VtRJu1qBIY6r2KxRMPLhF_P-EBqZju4Nw5XLKu7j-ZQZbUkOH5mkUhwtN4R5amKLqe6rB2bZZc/s1600/stifado1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AhASEHB072FsV3QRx4TdfCZt0GQl5mNviIOkSO_gY0s29OX8xpqsOr3SwqqrW48e2VtRJu1qBIY6r2KxRMPLhF_P-EBqZju4Nw5XLKu7j-ZQZbUkOH5mkUhwtN4R5amKLqe6rB2bZZc/s200/stifado1.JPG" width="200" /></a>Spray slow cooker with non-stick cooking spray.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place four chicken thighs in bottom of slow cooker. Salt and
pepper them generously.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNPXjqdKyEE7zbbC0XwJ207Qk-0eJPx0L_GMGuUsb5jqUXBvg4uGmF48REma0DPqFsjQvMfVzg5ngmHFQPSubuT14bM1w0Pt5iYs1qXQOwcbzvlFdEnuic615sQtgRZGJbfz2uNkDNP4/s1600/stifado3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNPXjqdKyEE7zbbC0XwJ207Qk-0eJPx0L_GMGuUsb5jqUXBvg4uGmF48REma0DPqFsjQvMfVzg5ngmHFQPSubuT14bM1w0Pt5iYs1qXQOwcbzvlFdEnuic615sQtgRZGJbfz2uNkDNP4/s200/stifado3.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi454UyHT68NW3C7n5VLh0blZGYOK_F5ztHpJTVHhNUHSt96T-NuDHJ0snHPmIb4lNt-86F_-N3uLz-hRsBzB_H7_xDCpYq_Ulr7fIUNTEuTzwxarKCt2pS1_FLQKfw5APRGQWU9uXSE/s1600/stifado2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi454UyHT68NW3C7n5VLh0blZGYOK_F5ztHpJTVHhNUHSt96T-NuDHJ0snHPmIb4lNt-86F_-N3uLz-hRsBzB_H7_xDCpYq_Ulr7fIUNTEuTzwxarKCt2pS1_FLQKfw5APRGQWU9uXSE/s200/stifado2.JPG" width="200" /></a>Place orange peel pieces and bay leaves on top of chicken,
then put pearl onions on and around the chicken.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix together extra-virgin olive oil, red wine, allspice,
water and tomato paste. Add in cinnamon stick and peppercorns. Pour over the
chicken in slow cooker.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsJ86S45tU2a63nF4PrFM003YXf6FK6eOwTCVllQOQ6_d1xwuGz57XkRDXxD-Fgn5rucijWc2oIqp65Pb9pJz-PpBJe0U5S6T9iVcpY_IFthxuSKIAo62RzSwSEC1phywP-N7qj-6b0U/s1600/stifado4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsJ86S45tU2a63nF4PrFM003YXf6FK6eOwTCVllQOQ6_d1xwuGz57XkRDXxD-Fgn5rucijWc2oIqp65Pb9pJz-PpBJe0U5S6T9iVcpY_IFthxuSKIAo62RzSwSEC1phywP-N7qj-6b0U/s200/stifado4.JPG" width="150" /></a></div>
<div class="MsoNormal">
Turn slow cooker to low and cook for six hours. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with sides. Add extra salt and pepper at the table if
needed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’s Rating: 5 Tongues Up</b></div>
<div class="MsoNormal">
He said how different it was with the spiced wine sauce. He
wants me to make it again, always a good sign.</div>
<div class="MsoNormal">
<br /></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-52061120608870443622020-02-14T00:00:00.000-08:002020-02-14T00:00:03.400-08:00A Month-of-Mediterranean: Salmon on Asparagus
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh3bBkPQDprXnrDwBFG5bW1H5lc_zBk48QSoA3g44qHiWyxKRQzZqlr7DLbozFx8TAAfl2pmMl2fOF-XD4M9Lr4hFJFBdIs_Y2QT2cIcodppuEKxhuupJoN0lbPWqOapyqVNxmozpSds/s1600/salmon%2526asparagus3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh3bBkPQDprXnrDwBFG5bW1H5lc_zBk48QSoA3g44qHiWyxKRQzZqlr7DLbozFx8TAAfl2pmMl2fOF-XD4M9Lr4hFJFBdIs_Y2QT2cIcodppuEKxhuupJoN0lbPWqOapyqVNxmozpSds/s400/salmon%2526asparagus3.JPG" width="300" /></a></div>
<div class="MsoNormal">
What could be heart-healthier, on this day of the heart,
than another salmon recipe? There are so many preparation options, thank
goodness, since this is the fish we eat most often. The sheet pan dinner makes
clean-up easier for you and your sweetie, too. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Top the meal off with a dessert with a kick, Chocolate Chia
Pudding. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Salmon on Asparagus (serves 2)</b></div>
<div class="MsoNormal">
2 salmon steaks</div>
<div class="MsoNormal">
2 small potatoes, cut in chunks</div>
<div class="MsoNormal">
¼ teaspoon salt</div>
<div class="MsoNormal">
¼ teaspoon garlic powder</div>
<div class="MsoNormal">
1 pound of asparagus, woody ends trimmed off</div>
<div class="MsoNormal">
4 teaspoons extra-virgin olive oil, divided</div>
<div class="MsoNormal">
Sea salt</div>
<div class="MsoNormal">
½ lemon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rgR9G1qDz5yuXGBJbaUP-xWRhQ8-NHv0mwn7zADythEKRom8_p0nvYzN_jn4kKgF-YuImLs3KBREEIyAOvQEupxuwfaIFn9vvSA0XTRmuvBRxgIk6h-Ybf8g3j17aNysipBrLBiyRl8/s1600/salmon%2526asparagus1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rgR9G1qDz5yuXGBJbaUP-xWRhQ8-NHv0mwn7zADythEKRom8_p0nvYzN_jn4kKgF-YuImLs3KBREEIyAOvQEupxuwfaIFn9vvSA0XTRmuvBRxgIk6h-Ybf8g3j17aNysipBrLBiyRl8/s200/salmon%2526asparagus1.JPG" width="150" /></a>Preheat the oven to 450 degrees. Spray the pan with
non-stick cooking spray. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss the potatoes with 2 teaspoons olive oil. Toss again
with salt and garlic powder. Place on one end of baking sheet. Put in oven and bake for 20 minutes. Remove from oven.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Massage remaining olive oil onto asparagus spears and place
on other end of baking sheet. Sprinkle with sea salt.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBqzTldN4rx5kZP7WSJv6USwGo3kiWeNCHj6h63ekBx8PbW6di0uQteLPoyhouGr5RjZMMpcIZHUpog2-tvTzZAkyWdvtevbhkTVKJ9H5zxSfhLii0X80QnwN43YfEF4EbVMxrAUnOJE/s1600/salmon%2526asparagus2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBqzTldN4rx5kZP7WSJv6USwGo3kiWeNCHj6h63ekBx8PbW6di0uQteLPoyhouGr5RjZMMpcIZHUpog2-tvTzZAkyWdvtevbhkTVKJ9H5zxSfhLii0X80QnwN43YfEF4EbVMxrAUnOJE/s200/salmon%2526asparagus2.JPG" width="150" /></a> </div>
<div class="MsoNormal">
Place salmon steaks on top of asparagus and drizzle on lemon
juice.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put back in the oven and bake for another 10 minutes or
until salmon flakes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Salt and pepper to taste at table.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Yep,
dessert is another one of those recipes that isn’t from the Mediterranean
region but is consistent with Mediterranean Diet principles. Honey or maple
syrup as sweeteners are acceptable in the Mediterranean Diet and are preferable
to white sugar. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<em><span style="font-family: "Tahoma",sans-serif; font-style: normal; mso-bidi-font-family: "Times New Roman \(Body CS\)";">Chia seeds</span></em><span class="st"> are tiny black </span><em><span style="font-family: "Tahoma",sans-serif; font-style: normal; mso-bidi-font-family: "Times New Roman \(Body CS\)";">seeds</span></em><span class="st"> from the plant <i>Salvia hispanica</i>, which is related to mint. </span><em><span style="font-family: "Tahoma",sans-serif; font-style: normal; mso-bidi-font-family: "Times New Roman \(Body CS\)";">Chia seeds</span></em><span class="st"> were an important food
for the Aztecs and Mayans back in the day. They prized them for their ability
to provide sustainable energy. In fact, "</span><em><span style="font-family: "Tahoma",sans-serif; mso-bidi-font-family: "Times New Roman \(Body CS\)";">chia</span></em><span class="st">" is the ancient Mayan word for "strength."</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOazZ64-CVZC4Qeg1Y_snGVR6mIoBJv3neXcvBYoROxm6i2jmy05pFAZK3QfVPYhQdz8l2qliiJxacGpJYY08G7SSKqu7MbFcoHbUhqiParvOAMzSdc5TSurqA3tGMko68yL_Sp938bk/s1600/chia+pudding1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOazZ64-CVZC4Qeg1Y_snGVR6mIoBJv3neXcvBYoROxm6i2jmy05pFAZK3QfVPYhQdz8l2qliiJxacGpJYY08G7SSKqu7MbFcoHbUhqiParvOAMzSdc5TSurqA3tGMko68yL_Sp938bk/s1600/chia+pudding1.JPG" /></a> </div>
<div class="MsoNormal">
<b>Chocolate Chia Seed Pudding (serves 2)</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
2 tablespoons cocoa powder</div>
<div class="MsoNormal">
2 tablespoons honey</div>
<div class="MsoNormal">
1/3 cup chia seeds</div>
<div class="MsoNormal">
2 strawberries</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In medium bowl, mix milk with cocoa powder, and honey. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend thoroughly. Add chia seeds and blend well. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Refrigerate overnight (or at least 8 hours) in bowl or in
individual serving dishes. If you want a smoother pudding, process in your
blender until you get the texture you like.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut strawberries into fan shape and top the pudding before
serving.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’s Rating: Fish—4 Tongues Up; Chocolate Chia Pudding—3 Tongues
Up</b></div>
<div class="MsoNormal">
“This was good, but kinda bland. I like your other salmon
recipes more.” The pudding got a different response. “This was too bland, too. You
know I don’t like chia pudding. Why do you keep serving it to me?” Uh, because
you like chocolate, and because this is good for you. Next time I’ll put in
cayenne pepper and cinnamon. I’ll bet he’ll like it then.</div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-60941224024423949392020-02-13T00:00:00.000-08:002020-02-13T00:00:02.519-08:00A Month-of-Mediterranean: Heart-Healthy Eggplant Parmesan
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMEzqYBrydMfLJFxtPJMxNFmnGHGkoIUuQ05wEt-NH9knsLLblqZxKeQ3hcXYHAkwu9NF-CRI1RtDywFZXfDpFXxIYFtvmEjzrojrCEeGli9NjHLUhC9POdtEI4GePOyR9h3TRJsLjLw/s1600/eggplant+parm1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMEzqYBrydMfLJFxtPJMxNFmnGHGkoIUuQ05wEt-NH9knsLLblqZxKeQ3hcXYHAkwu9NF-CRI1RtDywFZXfDpFXxIYFtvmEjzrojrCEeGli9NjHLUhC9POdtEI4GePOyR9h3TRJsLjLw/s1600/eggplant+parm1.JPG" /></a></div>
<div class="MsoNormal">
Another apology for picture quality and lack of pix for prep
steps. I just forget, sometimes, that I’m supposed to be documenting. Especially
if it is a dish I make often. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But, the good news is, here’s another chance to use your <a href="https://sharonarthurmoore.blogspot.com/2020/02/a-month-of-mediterranean-spaghetti.html">homemade marinara sauce</a> in a Meatless Monday meal. I LOVE traditional eggplant parmesan,
however, there aren’t too many foods that are so calorie laden. Thus, years
ago, I went searching for a more healthful alternative. After combining parts
of various recipes, I came up with one we eat on a regular basis. A small side
of spaghetti with a little olive oil, salt and pepper accompanied by a side
salad, and we have a delicious and filling dinner.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instead of breading and frying, the traditional way of
prepping that is sooo tasty, instead I bake and use a little Panko to stand in
for the breading. I use my own marinara sauce, but jarred would work, too. A
few simple ingredients is all you need.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Heart-Healthy Eggplant Parmesan (serves 2)</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 eggplant, cut in half length-wise</div>
<div class="MsoNormal">
1 cup marinara sauce, divided</div>
<div class="MsoNormal">
½ cup herbed panko crumbs (or put Italian seasoning in plain
crumbs)</div>
<div class="MsoNormal">
½ cup mozzarella cheese, shredded (can use grated cheese)</div>
<div class="MsoNormal">
Butter-flavored non-stick cooking spray</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400 degrees. Prepare a baking sheet with
non-stick cooking spray.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUusQbnFL2VJEnQP_NF9lrdiwHYyqkNRfZGoHsO7I1vLtJJpj-6-nB2-TMbjf-lEVtfMseiP8rwY73Heavwk2ieOCY-Btmx7Fcxbau3v5bOliMgRCTJ9K5bwHWOZTGxxgXCYSCQZ5HNM/s1600/sliced+eggplant.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUusQbnFL2VJEnQP_NF9lrdiwHYyqkNRfZGoHsO7I1vLtJJpj-6-nB2-TMbjf-lEVtfMseiP8rwY73Heavwk2ieOCY-Btmx7Fcxbau3v5bOliMgRCTJ9K5bwHWOZTGxxgXCYSCQZ5HNM/s200/sliced+eggplant.jpg" width="200" /></a> </div>
<div class="MsoNormal">
Cut the eggplant and spray the cut side with butter-flavored
non-stick cooking spray and place, cut sides down, on the baking sheet. Pierce the skin side of the eggplant four or five times with a fork. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake in oven for 20 minutes. Remove from oven and flip over
the eggplant halves.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With a fork, “rough up” the surface a bit so the sauce can get
down into the meat. Put ¼ cup marinara on each eggplant half. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Divide panko crumbs between the two, patting them down into
the marinara a bit. Add the rest of the marinara and top with the mozzarella.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Return to the oven for another five to ten minutes to melt
the cheese. Serve with a small side of spaghetti and with a salad. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’s Rating: 5 Tongues Up</b></div>
<div class="MsoNormal">
He really likes this dish when I make it. As I said, it’s a
regular at our house. It’s filling, but relatively low-cal and low-carb. I buy small-
to medium-size eggplants, so we don’t have any leftovers. I’m not sure how good
these would be warmed up the next day. It you do, let me know how it worked.</div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-35770136366018804862020-02-12T00:00:00.000-08:002020-02-12T00:00:00.345-08:00A Month-of-Mediterranean: Cacio e Pepe
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroTA4o5GRv1aVAcJImW1bSVQ05VkEMKwtgxldoDUN3LCasF7IQbgwOUuXUNvcweBarP3mmYE-2rZLkydycmJGeyABhOppOiU43lXKMZGcmNu-nGrGLqi7oYUgVwkEG4Y-X-JqLMMLtqI/s1600/cacio+e+pepe1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroTA4o5GRv1aVAcJImW1bSVQ05VkEMKwtgxldoDUN3LCasF7IQbgwOUuXUNvcweBarP3mmYE-2rZLkydycmJGeyABhOppOiU43lXKMZGcmNu-nGrGLqi7oYUgVwkEG4Y-X-JqLMMLtqI/s1600/cacio+e+pepe1.JPG" /></a></div>
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I needed to use more light here. Sorry. Cheese and pepper pasta? Yep. A classic Italian dish. How the
heck do you pronounce it? Sorta like this: cah-cho a pa-pa. You can go to <a href="https://www.youtube.com/watch?v=f5yQqJscYtI">this YouTube video</a> to hear it, too.</div>
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<br /></div>
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The name of the dish gives a big clue to the ingredients: cacio
e pepe is cheese and pepper. Five ingredients are all you need and you probably
have them already in your kitchen: Pecorino Romano cheese, garlic, black pepper,
butter, and spaghetti. How easy is that for a weeknight meal?</div>
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<br /></div>
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There are tons of cacio e pepe recipes out there. Chrissy
Tiegen brought a new level of awareness to this dish with <a href="https://icookedthebooks.com/lemony-arugula-spaghetti-cacio-e-pepe-from-chrissy-teigens-cravings/">her version of cacio e pepe </a>with lemon and arugula. Those ingredients would help with the heaviness
for sure. </div>
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<br /></div>
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If you don’t like my version, try another. But, I’ll tell
you, they vary little from one another. Maybe a different cheese. Maybe butter
instead of olive oil. Or no added fat at all. Maybe greens, maybe not. But the
basics are the same: cheese and pepper tossed with pasta. Yum! Serve with a big
salad so you put less pasta on your plate.</div>
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<br /></div>
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<b>Cacio e Pepe (serves 2-3)</b></div>
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8 ounces pasta (spaghetti, linguine, bucatini)</div>
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3 tablespoons butter</div>
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2 cloves garlic, minced</div>
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1 teaspoon fresh-ground pepper</div>
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1 1/3 cups grated Pecorino Romano cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGcZc2hQ8knqh0Kvk_R5Vuaa9vVFOm7aMrLI2hD0jvBbdQP-ypLo0ntZhKwsJI2t4-FmYDuuBnlL5CshBn_yaL4kZJ4RBT1mlVlBu4aIaJPGMaqDtG25IZiWAS6LnAgrbwR-TaWEDH-g/s1600/cacio+e+pepe3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGcZc2hQ8knqh0Kvk_R5Vuaa9vVFOm7aMrLI2hD0jvBbdQP-ypLo0ntZhKwsJI2t4-FmYDuuBnlL5CshBn_yaL4kZJ4RBT1mlVlBu4aIaJPGMaqDtG25IZiWAS6LnAgrbwR-TaWEDH-g/s200/cacio+e+pepe3.JPG" width="150" /></a> </div>
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Cook pasta in a large skillet with enough water to cover the
pasta, no more. This will create the extra-starchy water you’ll need in the
sauce. Heavily salt the water before adding pasta to boiling water. [see DH's Rating
below]</div>
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<br /></div>
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Cook pasta to almost <i>al dente</i>. You want it firm.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Z_B_L2KoeIpZT8F2InbAGYCMGKZlv9kO_0B5uvcMPVU_Zo7Y3WBtfX3F3-tYueXM_cgBrivvjv5DQhbo6zVqCAY_PEsF6qhvOeJN9aiEi_CE_vIzhnjK-pkshsQMPUulZQ61CBk6SE/s1600/cacio+e+pepe2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7Z_B_L2KoeIpZT8F2InbAGYCMGKZlv9kO_0B5uvcMPVU_Zo7Y3WBtfX3F3-tYueXM_cgBrivvjv5DQhbo6zVqCAY_PEsF6qhvOeJN9aiEi_CE_vIzhnjK-pkshsQMPUulZQ61CBk6SE/s200/cacio+e+pepe2.JPG" width="150" /></a></div>
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While pasta is cooking, melt butter in a large skillet over
medium heat. Add pepper and garlic and cook for one minute. </div>
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<br /></div>
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Carefully put ½ cup boiling pasta water in the melted
butter. It will bubble up, so be careful. When the bubbling settles, whisk to
combine. </div>
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<br /></div>
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Remove butter mixture from heat and let rest for three
minutes. Add cheese slowly, whisking as you do so. Remove from heat to keep
from clumping.</div>
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<br /></div>
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When the pasta is done, drain, reserving ½ cup pasta water. Let
rest for 2-3 minutes.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0w4J1zuaFpGYOPA1U55LWa6V2zhQOW9ZDoVLSDeAgNLkpyTlBWPJgTI43BNhQTsfhapyOB8mIc1w6NysrmlwcAczm8aXV56maw59dixEsc1u2UJCM1cmVv7LEBGfLJss1BdMwavYIk8/s1600/cacio+e+pepe5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0w4J1zuaFpGYOPA1U55LWa6V2zhQOW9ZDoVLSDeAgNLkpyTlBWPJgTI43BNhQTsfhapyOB8mIc1w6NysrmlwcAczm8aXV56maw59dixEsc1u2UJCM1cmVv7LEBGfLJss1BdMwavYIk8/s200/cacio+e+pepe5.JPG" width="150" /></a>Let drained pasta rest for a couple of minutes to cool down.
Then add half the pasta to the butter mixture skillet. Toss to combine. Then add remaining pasta and toss to completely combine.</div>
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<br /></div>
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If the pasta is too dry, add as much of the pasta water as
you need until you get a saucy texture. Serve immediately with extra cheese and
pepper.</div>
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<br /></div>
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<i>NOTE: You will get a clumpy sauce, not a smooth one, if
you don’t freshly grate as fine as possible your own parmesan cheese (NO green
can!). It will also clump if you have pots too hot or don’t wait for the food
to rest before combining.</i></div>
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<br /></div>
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<b>DH’s Rating: 3 Tongues Up</b></div>
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“Too salty.” Point well taken. It was saltier than we are
used to since we cut way back on salt years ago. The other issue he had was
with the texture. He’s not a gloopy sauce Mac&Cheese guy, so the sauce of
this dish was not a favorite either. All in all, he said, “You’re not making
this again, are you?” Nope, I won’t. Or maybe I will for me when he’s gone on
one of his trips. I like gloopy sauces, and I will cut back on the salt in the water.
</div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-73886738460756334722020-02-11T00:00:00.000-08:002020-02-11T00:00:04.361-08:00A Month-of-Mediterranean: Tuscan Farro Soup
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXjAOFmHzqQWB8AnsraK7CPZUwweInGBRDfyeOH24TXOTpOZAaeJJiOQ-lJYsDuerjNfoGH0E77UzvEXfCjqmX6PRQ2eAiwnm1IshOb2KiMjXCIOpYwznUtQx3UEMtOlXyUNZmFABGvw/s1600/Tuscan+Farro+Soup1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXjAOFmHzqQWB8AnsraK7CPZUwweInGBRDfyeOH24TXOTpOZAaeJJiOQ-lJYsDuerjNfoGH0E77UzvEXfCjqmX6PRQ2eAiwnm1IshOb2KiMjXCIOpYwznUtQx3UEMtOlXyUNZmFABGvw/s1600/Tuscan+Farro+Soup1.JPG" /></a></div>
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Many soups are Mediterranean Diet compatible. No doubt you’ve
eaten a number of Italian soups over the years: pasta e fagioli, minestrone, tomato
basil, or tortellini. </div>
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<br /></div>
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I wanted something a bit different you might not have tried.
I came across Mark Bittman’s Tuscan Farro Soup. Farro was new to me, and I
thought it might be new to you. Of course, I modified the recipe slightly, because,
you know me, I can’t follow a recipe straight! I don’t know if I improved it
(since I never had the original), but you can try them both and see if I did.
<a href="https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup">Mark Bittman's recipe </a>is at: </div>
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Farro is made from a wheat grown only in certain areas in
Italy, Tuscany being one, thus the name of the soup. It is an ancient grain and high in
protein and fiber. You can also fix it as a side dish alongside fish and you will have a
great meal.</div>
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<br /></div>
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Since you can’t make a little bit of soup, I decided to try
this recipe out on some friends yesterday. I used their ratings (inferred from
comments) instead of DH’s this time, but just so you know, he was a clean plater.
I served my soup with my famous beer bread, Gouda, and fresh fruit compote.</div>
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<br /></div>
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Here’s my version:</div>
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<b>Tuscan Farro Soup (10 + <span style="mso-spacerun: yes;"> </span>servings)</b></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 tablespoons extra virgin olive oil </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 large onion, diced</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 celery stalks, chopped </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 carrots, chopped </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Salt and pepper to taste </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">3 tablespoons minced garlic </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 cup farro (or sub in spelt or barley) </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">28 ounce can of diced tomatoes</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">3 tablespoons Italian seasoning</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">6 cups vegetable stock, more as necessary </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Parmesan rind</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 cans white beans (cannelini are best)</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">¼ cup chopped fresh basil</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSN91tUdugH80wCcpucwGtlgoEoYI753A6mEqlX-_NUTSCzzl4FOVCCc0n1zYaNcIy0_fbN9iYC1hDkdBY6n1jNusQJ6TmlrndsBa5sqKZ-S2wNspMBLlpsaIDzj68SjBXedQTX0rytA/s1600/Tuscan+Farro+Soup+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSN91tUdugH80wCcpucwGtlgoEoYI753A6mEqlX-_NUTSCzzl4FOVCCc0n1zYaNcIy0_fbN9iYC1hDkdBY6n1jNusQJ6TmlrndsBa5sqKZ-S2wNspMBLlpsaIDzj68SjBXedQTX0rytA/s200/Tuscan+Farro+Soup+2.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Freshly grated Parmesan for the table</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Put
oil in a Dutch oven over medium heat; a minute later add onion, celery, carrots,
a large pinch of salt and lots of pepper. Cook until vegetables are glossy and
onion is softened, 5 to 10 minutes. </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Add
garlic, and stir. Add farro, tomatoes, Italian seasoning, and stock. Stir.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Bring
to a boil, then adjust heat so mixture is at a low simmer. Add the parmesan
rind and stir every half hour to distribute the melting cheese.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">If
the soup is too thick, add more vegetable broth to make soup-like or don’t add
broth and serve it as a stew. You can eat the soup any time after the farro is
cooked through. You want it a bit chewy, not mushy.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCC35Zd49wOAWXxB_4UTheTMZSz6iGdEVelFA-orWtPP6vjzzudl3W4Yc0fF_2neUZZ3D6ltoc_USX_muL4mh9RXy6_1nSTf_AmQ1UqL52v0bn3Vje7f0_lvilHDppDMcFgRGNhvvb7Jk/s1600/Tuscan+Farro+Soup+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCC35Zd49wOAWXxB_4UTheTMZSz6iGdEVelFA-orWtPP6vjzzudl3W4Yc0fF_2neUZZ3D6ltoc_USX_muL4mh9RXy6_1nSTf_AmQ1UqL52v0bn3Vje7f0_lvilHDppDMcFgRGNhvvb7Jk/s200/Tuscan+Farro+Soup+3.JPG" width="150" /></a></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">An
hour before serving add the beans and basil. Continue the slow simmer. Taste
and adjust seasoning, then serve with lots of shaved Parmesan and a basil leaf
for garnish.</span></div>
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<br /></div>
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<i><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">NOTE:
I cook my soups a long time to allow flavors to develop. Bittman’s recipe says this should be ready in less
than an hour and a half. So after I got it mixed together, sans beans and
basil, I let it simmer for a few hours. You could put it in the slow cooker and
let it sit for five hours on low. Add beans and basil and cook for another
hour. </span></i></div>
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<br /></div>
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<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Roz and Diane’s Rating: 5 Tongues (Inferred)</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">“I suppose I have to go to your blog for the
recipe.” They liked it! They really liked it! Yep, this recipe is a keeper!</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-20042985350773981522020-02-10T00:00:00.000-08:002020-02-10T00:00:02.209-08:00A Month-of-Mediterranean: Rock Cornish Game Hens
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcILtnUavKmJ6Ya_We-a3HMVWgUioVfhNtVBONCMkpY1rdZk3LoGTLyD3nHVW7K7HRI9luKkuo_68psN4vBGEsokBo9Vi8fWElWQlL52iVfjzDuf6Bt4hHBAYDXgzgXmdKlzw6QROOGs/s1600/gamehen1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcILtnUavKmJ6Ya_We-a3HMVWgUioVfhNtVBONCMkpY1rdZk3LoGTLyD3nHVW7K7HRI9luKkuo_68psN4vBGEsokBo9Vi8fWElWQlL52iVfjzDuf6Bt4hHBAYDXgzgXmdKlzw6QROOGs/s1600/gamehen1.JPG" /></a></div>
<div class="MsoNormalCxSpFirst" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">We eat a lot of poultry and have for years. I even
did a February Month-of-Chicken a few years ago. Check the archives on the
right hand side to find the recipes for February 2013. You’ll find recipes for
Mother and Child Reunion (chicken quiche), Mae West Stuffed Chicken Breasts, Popeye
Chicken Casserole (with spinach of course), and Rule-of-Four Sweet Garlic Chicken,
among others.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Mediterranean Diet Guidelines say to limit
poultry. Not as much limitation as other meats, perhaps, but limiting portions
of animal protein and upping plant protein is a principle that we are trying to
get used to. To that end, today’s recipe serves 4 with two game hens split. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Even though you may be used to eating a whole game
hen, you don’t really need that much meat to get the RDA of protein you need in
this meal. When you surround that half game hen with brown rice or quinoa and a
great big salad, you will feel very satisfied. I promise. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">My recipe is a simple classic with orange and
rosemary. I use rosemary because I have a bush right outside my kitchen door,
but any favorite fresh herb will do.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Easy peasy. Quick to fix and pop in the oven. Then
just wait for the aroma to fill your kitchen!</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rBy-c108QkF5MmpbxIPvoE8hiG-CSGrrkJX_9TxYhGZ7wW-bQNsM88eNq2INn0MD9yrYBOJ1qyX3KWG11WRxKTTuL_jTpinR7N6cPdZTevT880x2dIPY1Hu9lQuNf-3Mg_SYZNpyo_c/s1600/gamehen2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rBy-c108QkF5MmpbxIPvoE8hiG-CSGrrkJX_9TxYhGZ7wW-bQNsM88eNq2INn0MD9yrYBOJ1qyX3KWG11WRxKTTuL_jTpinR7N6cPdZTevT880x2dIPY1Hu9lQuNf-3Mg_SYZNpyo_c/s200/gamehen2.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Rock Cornish Game Hens (serves 4)</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 game hens</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ medium orange, cut in half again</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Handful of fresh rosemary</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Butter-flavored non-stick spray</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Sea salt</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Preheat oven to 375 degrees. Spray pan with
non-stick spray.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Clean out the inside of the game hens. Rinse with water
and pat dry.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Put into pan and squeeze orange sections over the top
of each hen.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumHhF4iS6Hg1e91C30CVPv2qUTGkMEGoL5hS6QG3Is5viNa1Kcod1Vq2gAzI-TXeaUhzayowsvC5K83VxxMDiHDAzjEw8IErXI7CqpCz4mJr-F_KaZzY6_Bgdk5wqOZYPLsXmS9CEHDk/s1600/gamehen3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumHhF4iS6Hg1e91C30CVPv2qUTGkMEGoL5hS6QG3Is5viNa1Kcod1Vq2gAzI-TXeaUhzayowsvC5K83VxxMDiHDAzjEw8IErXI7CqpCz4mJr-F_KaZzY6_Bgdk5wqOZYPLsXmS9CEHDk/s200/gamehen3.JPG" width="150" /></a></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Stuff each game hen with 1 squeezed orange section,
then the rosemary, then the second orange section.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Spray top of each hen with butter-flavored non-stick
spray. Sprinkle coarse sea salt on top of each game hen.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Bake for one hour and twenty minutes or until meat
thermometer registers 165 degrees.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Remove from oven and let rest for 10 minutes. Baste
with pan juice. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">From the top of the game hen, slice through the
middle to the backbone to separate each bird into two pieces. Remove rosemary
and orange sections. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Serve immediately, basting with additional pan
juice.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DH’s Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">“We haven’t had this in a while. That was tasty!”</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-47631491970461781612020-02-09T00:00:00.000-08:002020-02-09T00:00:15.680-08:00A Month-of-Mediterranean: Citrus Grilled Salmon with Spinach
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMCOC-282WQhQLq2SE_pDJDKWXvacPX8Mqx5egs4Bm39wqI6vsM2VaCpnIIfcq45OLsPU-WSSm26rvdfjH08p9ry-Q-9uKniaVgqSQP0a6sgfwXIyOu6RDNSOCbwjfj4NSwlsj2OHONI/s1600/salmon1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMCOC-282WQhQLq2SE_pDJDKWXvacPX8Mqx5egs4Bm39wqI6vsM2VaCpnIIfcq45OLsPU-WSSm26rvdfjH08p9ry-Q-9uKniaVgqSQP0a6sgfwXIyOu6RDNSOCbwjfj4NSwlsj2OHONI/s320/salmon1.JPG" width="240" /></a></div>
<div class="MsoNormal">
We have not always been big fish eaters. DH grew up with
fish on Fridays, and as his parents often went out on Fridays, he remembers, quite
un-fondly, eating fish sticks. It took a while to convince him that we could go
beyond fish sticks. So I make fish tacos with sea bass or halibut, cod fish
casserole, the lovely sea bass dish in this series of posts, baked salmon on
asparagus, and our all-time favorite Grilled Citrus Salmon on Spinach.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DH grills it perfectly, and it looks so pretty on the plate
atop its bright green bed of spinach. The citrus flavor is subtle but
distinctive. I often serve it with an herbed quinoa or rice pilaf. A simple but
rather elegant meal. </div>
<br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Tahoma;">Grilled Citrus Salmon on Spinach (serves 4-6)</span></b></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">4-6 salmon steaks,
skin on</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">½ cup orange juice</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 tablespoon olive
oil</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">4 tablespoons soy
sauce</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">4 teaspoons minced
ginger (fresh or Gourmet Garden)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 tablespoon
minced lemon grass (fresh or Gourmet Garden)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 package baby
spinach</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0XTIt2Khwo-ofJwHre2WYDYEf91BLyJ93vNAvBGDuEYVJeKmNlo3BC6op2MAVXGeUppPaCmKO7DIrHavK_bk9VgLhVDhjSauZ-6QbBHgi2kGFQOQHtpGfu5mMv-zYGr0_3AHmCRjrJg/s1600/salmon+marinade.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0XTIt2Khwo-ofJwHre2WYDYEf91BLyJ93vNAvBGDuEYVJeKmNlo3BC6op2MAVXGeUppPaCmKO7DIrHavK_bk9VgLhVDhjSauZ-6QbBHgi2kGFQOQHtpGfu5mMv-zYGr0_3AHmCRjrJg/s200/salmon+marinade.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma;">Put orange juice, olive
oil, soy sauce, ginger and lemon grass in a large zipper bag. Mush<span style="mso-spacerun: yes;"> </span>around to mix it well. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Add salmon. Let
marinate for 1-2 hours in the refrigerator, turning every half hour to coat all
sides.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Remove salmon from
the refrigerator. Discard marinade. Cook on a medium high grill, flesh side
down, for 7 minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Turn and finish
cooking, skin-side down. Total cooking time is 10-20 minutes (depending on
thickness). Check flakiness. It’s done when salmon easily flakes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Steam the spinach
to make a bed for the salmon and plate it up!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>DH’S Rating: Five Tongues Up</b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">This
is the method of salmon cooking I use most often. It is one of our two favorite
fish recipes. If I didn’t get so bored eating the same recipe so often, he’d
ask for it once a week. </span></div>
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{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-59965776842330239732020-02-08T00:00:00.000-08:002020-02-08T00:00:02.662-08:00A Month-of-Mediterranean: Spaghetti Squash with Marinara
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG2XFQwFi_QkCWAQ-3YMx7KmsIlxw9MmUIg3KtXHV2cvUA_q8vn3m1cg-0ijdEaeKe9J9VKo6h0CDXWwIPuT7bn8RdotLYBisxBgeOH6mnhxWK4S58qpxYL9RBy-5lg3dBwsIDDEMlnU/s1600/spaghetti+squash1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG2XFQwFi_QkCWAQ-3YMx7KmsIlxw9MmUIg3KtXHV2cvUA_q8vn3m1cg-0ijdEaeKe9J9VKo6h0CDXWwIPuT7bn8RdotLYBisxBgeOH6mnhxWK4S58qpxYL9RBy-5lg3dBwsIDDEMlnU/s1600/spaghetti+squash1.JPG" /></a></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Decades ago, when we were just out of graduate
school, we were really poor. No debt, but absolutely no money coming in until
that first paycheck in a month. The tiny bit of money we had left from savings was
strictly for necessities. No fancy meals in those days. </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">One of my slightly-better-off friends suggested a
number of vegetarian meals as it was pretty cheap to buy lentils, and you could
eat off a pot of them for a week. She also told me to buy spaghetti squash
instead of pasta. So I did.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">I should have queried her a bit more about how to
prepare it. I knew I was supposed to “fluff up” the fibers in the cavity of the
baked squash half, but I didn’t know I was supposed to have cleaned out the
seeds first. Very unpleasant texture. It was our worst “spaghetti” experience
EVER! It took me decades to try it again. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVYmeuB3vzf0aQqQxaSCBEyyNZuNsPY1moPx9HraoLddVuAfSrjTYdGnXm_SqexQXHUyEfdAGLtA_MgQkEsqiCxPU43Si6rEHPYsViPwgzscQ8CDHiluK56XuIq7e61ng76Ev2rQJYyQ/s1600/cooked+spaghetti+squash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVYmeuB3vzf0aQqQxaSCBEyyNZuNsPY1moPx9HraoLddVuAfSrjTYdGnXm_SqexQXHUyEfdAGLtA_MgQkEsqiCxPU43Si6rEHPYsViPwgzscQ8CDHiluK56XuIq7e61ng76Ev2rQJYyQ/s200/cooked+spaghetti+squash.jpg" width="200" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Now, spaghetti squash is one of my go-to meals.
Filling but low in calories and fat while high in fiber. Topped with homemade
marinara and cheese, you’re talking comfort food!</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzO07kefBhsMdkgplK68kGWJtrdQtkniBYlH423Wu1Puc__tj4UzlD7C31HkGg6qqMje5ZeO3672WJ_AUKtvgJ6h6kf-LgP9SQyy_-rOI3Yd3oLh6D-0Xb_iA7gQPRCkJCxYReE8U1mo/s1600/spaghetti+squash+on+plate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzO07kefBhsMdkgplK68kGWJtrdQtkniBYlH423Wu1Puc__tj4UzlD7C31HkGg6qqMje5ZeO3672WJ_AUKtvgJ6h6kf-LgP9SQyy_-rOI3Yd3oLh6D-0Xb_iA7gQPRCkJCxYReE8U1mo/s200/spaghetti+squash+on+plate.jpg" width="200" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Sometimes, as in the picture above, I put a little
leftover taco meat on top. But usually, we eat it as a vegetarian meal with a
salad and garlic bread. We eat it from the squash rind, but to be fancy you can scrape it out and put the squash strands on a plate and add your sauce (or just butter and cheese). </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">I make my own marinara sauce, but the jarred stuff will
work, too. Just watch the ingredients to keep it as nutritious as you can! My
rule: if I can’t pronounce an ingredient, I don’t buy it!</span></div>
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<br /></div>
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<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Spaghetti Squash with Marinara (serves two)</span></b></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 medium to large spaghetti squash</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Olive oil to rub on squash</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1½ cups marinara sauce</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">¾ cup Asiago cheese (or romano or parmesan)</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">I make a big batch of marinara so I can prepare a
quick meal. Next time you boil spaghetti, save some of the pasta water for this
recipe.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzXJkCmDBNUgNqaBfKZhYNi9F8Sc3GLYHW0TYLwYssjIBXJvFUKUZ9hJzwsGTxpXVZzJhxMrxFTGDmz9obKQq7QQtKkfEiWkdkWrZ0gtTbXUkLD1046Mg64owWrB0zWnPzT7L2JgRDIQ/s1600/marinara+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzXJkCmDBNUgNqaBfKZhYNi9F8Sc3GLYHW0TYLwYssjIBXJvFUKUZ9hJzwsGTxpXVZzJhxMrxFTGDmz9obKQq7QQtKkfEiWkdkWrZ0gtTbXUkLD1046Mg64owWrB0zWnPzT7L2JgRDIQ/s200/marinara+sauce.jpg" width="200" /></a><u><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Marinara Sauce (best made day ahead; can freeze
leftovers)</span></u></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">2 tablespoons olive oil</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; text-autospace: none;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">1 small onion, diced</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; text-autospace: none;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">4 cloves garlic, crushed</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; text-autospace: none;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">2 cans diced tomatoes (or use 12 Roma tomatoes,
mashed)</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; text-autospace: none;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">1 can tomato paste</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">1 teaspoon sugar</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">2 tablespoons dried basil</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">½ <span style="mso-spacerun: yes;"> </span>red wine</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">½ cup pasta water (after cooking pasta)</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Saute onions in olive oil over medium heat in a
pan. When just turning translucent, add garlic. Cook about 1 minute.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Add tomatoes, tomato paste, sugar, and basil. Stir
together. Simmer for five minutes.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Add wine and pasta water. Simmer for about 2
hours. Even better made the day before. </span></div>
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<br /></div>
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<i><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">[Note: After
sauteeing, you can put all ingredients into a slow cooker, mix together thoroughly
and cook on low for four hours.]</span></i><i><span style="mso-bidi-font-family: Tahoma;"></span></i></div>
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<br /></div>
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<u><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">To bake the squash:</span></u></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400 degrees. Prepare a pan with
parchment paper or Silpat sheet.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Cut a spaghetti squash from the stem end to root end.
Remove all the seeds.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Brush the cut side lightly with olive oil. Put cut-side
down on the baking sheet and pierce the back of the squash skin several times. </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Bake in oven for about 30-40 minutes. Remove.
Allow to cool somewhat. Then shred the meat of the squash with a fork to make
spaghetti-like strands.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Remove some of the shredded squash strands and put
in a bit of marinara. Put squash back in and add more marinara. (If adding
meat, put it on top.) Repeat with the other squash half. Top with cheese and
put back in oven, cut-side up, until cheese is melty. A nice salad makes your
meal complete.</span></div>
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<br /></div>
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<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DH’s Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">“I feel so healthy!”, he says with a smirk. He
makes fun of me for trying to keep us eating well, but I know he’s only teasing.
In our family, HE is the health freak! (she says with a smirk)</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-33945875838533421132020-02-07T00:00:00.000-08:002020-02-07T00:00:05.237-08:00A Month-of Mediterranean: Asiago Turkey Couscous
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH0p3AxwKdAUBux-WWYxlapy3gXYwo7yHQpYmyYYaFL4C_U8NXhb9q5UOk_8-mxSct_2FhLMhyphenhyphenhoyx4SDnfwOLgGxBO12HNpKVWyWmnCkzs-p8PuZJWzcDGANNqbtY8Ya9jnKMEbYEsQ/s1600/asiago+turkey+couscous4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH0p3AxwKdAUBux-WWYxlapy3gXYwo7yHQpYmyYYaFL4C_U8NXhb9q5UOk_8-mxSct_2FhLMhyphenhyphenhoyx4SDnfwOLgGxBO12HNpKVWyWmnCkzs-p8PuZJWzcDGANNqbtY8Ya9jnKMEbYEsQ/s1600/asiago+turkey+couscous4.JPG" /></a></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">I hope you saved a couple of
cups of Fruity Couscous for today’s recipe. Couscous, though a pasta,
technically, is so light that it doesn’t fill you the same way linguine does.
Not too filling, but definitely filling nevertheless. It makes a satisfying
meal.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Here is a little dish I concocted
when I had leftover turkey and fruity couscous. The low amount of turkey makes
it Med-Diet guidelines compatible, and the amount of fruit and veggies definitely
fit the profile. Leftover chicken instead? Sure. Sub it in! </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">This dish could be a go-to on
those nights you get home late. Especially if you do all the veggie chopping in
advance, you’ll be eating this meal in 15 minutes after putting the skillet on
the stove. Even with the chopping, you can toss this dinner together faster
than ordering delivery pizza!</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Asiago Turkey Couscous (serves 4)
</span></b></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tablespoon olive oil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ bell pepper, diced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcyCPHo3oAOcVJvsWtXvVIKlQCEAczdJ6xeVKic6WzX2E4LOr8oDtcN2k9Z6FMbxErd0OgScAlDYvxanG0HxeE3hF1LDejbAU0N2LbgICy2Lga_aBYyltxDAFLBK4DYqejyFuJKfl340/s1600/asiago+turkey+couscous1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcyCPHo3oAOcVJvsWtXvVIKlQCEAczdJ6xeVKic6WzX2E4LOr8oDtcN2k9Z6FMbxErd0OgScAlDYvxanG0HxeE3hF1LDejbAU0N2LbgICy2Lga_aBYyltxDAFLBK4DYqejyFuJKfl340/s200/asiago+turkey+couscous1.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 green onions, sliced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ cup celery, diced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 clove garlic, minced</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 packed cup spinach, rough chopped</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 teaspoons dried basil</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 cups fruity couscous</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ cup water</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ cup walnut pieces</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">½ cup Asiago (or other Italian
cheese)</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 cup cooked turkey, cubed (or
other poultry)</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Salt/pepper to taste</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZTyL9k3Lc3taqsZfDwy8AXxHjJwh5axE-UDREasgPRte3ubKWevKfZEQISwg4lhKUAaeBI3ds_jzv2uPuuMmFnaNEHiITVRg6CiyeF8fGhKnzc963X9Scw2dzteXbQlfLclwDlz6gKI/s1600/asiago+turkey+couscous2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZTyL9k3Lc3taqsZfDwy8AXxHjJwh5axE-UDREasgPRte3ubKWevKfZEQISwg4lhKUAaeBI3ds_jzv2uPuuMmFnaNEHiITVRg6CiyeF8fGhKnzc963X9Scw2dzteXbQlfLclwDlz6gKI/s200/asiago+turkey+couscous2.JPG" width="150" /></a></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Heat large skillet over medium
heat, saute the bell pepper, onions, and celery until the onions are soft,
about 3 minutes. Add garlic, spinach and basil. Stir to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kDkWanpj1l_sJ_faoyfgGL98cnPmMy_GfMDFip-c-Q1P-52neh6Qkh8P_3CExKtqaT46VJjuXuKi94n2E2tIRV9XHJLG2krn1IPdgd-Yb20vfShzfeMfSBgc6eRBhFAzy_YzWIXv-kA/s1600/asiago+turkey+couscous3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kDkWanpj1l_sJ_faoyfgGL98cnPmMy_GfMDFip-c-Q1P-52neh6Qkh8P_3CExKtqaT46VJjuXuKi94n2E2tIRV9XHJLG2krn1IPdgd-Yb20vfShzfeMfSBgc6eRBhFAzy_YzWIXv-kA/s200/asiago+turkey+couscous3.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Add in couscous and water. Mix
thoroughly over heat. </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Add walnuts, cheese, and turkey.
Mix well for one minute, then remove from heat. </span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Serve immediately.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<b><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DH’s Rating: 5 Tongues Up</span></b></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: 128.0pt;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">“Put this in the regular meal rotation!
I really like the different textures. The walnuts add a nice crunch.”</span></div>
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div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-206476553163330242020-02-06T00:00:00.000-08:002020-02-06T00:00:07.853-08:00A Month-of-Mediterranean: Fruity Couscous<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVQ61-lji_iTOIF8GSLJWtCwFufpaT6EFDJKGHMcTXI91gMVJSLDjAviMTgvNno8quYnZRGQjlc0sxU_sYijVYfKcdxmluX_IXXIkE9htV_HN96c7bbzHMR28TcaLbFnxlBW5TI2qGKs/s1600/couscous+fruited.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVQ61-lji_iTOIF8GSLJWtCwFufpaT6EFDJKGHMcTXI91gMVJSLDjAviMTgvNno8quYnZRGQjlc0sxU_sYijVYfKcdxmluX_IXXIkE9htV_HN96c7bbzHMR28TcaLbFnxlBW5TI2qGKs/s1600/couscous+fruited.JPG" /></a></div>
<div class="MsoNormal">
Let's go to Africa for our next Mediterranean dish. Couscous is considered the national dish of Algeria. In
Algeria, they steam the hard rolled pellets of semolina wheat until they make a
fluffy dish. It is served as a base with stews or as a side dish to meat or
fish. While they serve savory couscous, they also enjoy couscous with fruit. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A couple of decades ago I discovered couscous. Knowing rice
proportions, I read the directions and thought, “This is not going to be enough
for my family”. All those tiny beads of hard dough couldn’t be enough. So I
doubled the recipe. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Hooboy! We were eating couscous with every dinner all week
long. My kids never wanted to see the stuff again. It took a long time before I
introduced it into another meal! That stuff GROWS when it gets wet!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One way I serve couscous these days is mixed with sauteed
mushrooms and onions cooked in broth. Another popular style is with dried fruit
and nuts, and that is what I am sharing today. I use this as a side dish with a
meat, but I suppose you could serve it alongside stew, too.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Couscous is really versatile. And FAST to prepare. You can make it savory or
sweetened. We love fruit with pork and chicken, so I will often “fruit up” our
couscous for dinner. Oh, be sure to make extra so you have some for tomorrow's dish!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsFG-xFFQ3et9UE1pkn4qrP-daJzTr8OuO4k6IfGkxDkwwkjQzRtvXmXE989CZROW06EZ5aHhIvDMuKQhIvRqBxnuPscTxWQnSCMoNIPIDsRdiK0guZqXr6iwEzJ7BXWP8M8mHnj2FVU/s1600/raw+couscous.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsFG-xFFQ3et9UE1pkn4qrP-daJzTr8OuO4k6IfGkxDkwwkjQzRtvXmXE989CZROW06EZ5aHhIvDMuKQhIvRqBxnuPscTxWQnSCMoNIPIDsRdiK0guZqXr6iwEzJ7BXWP8M8mHnj2FVU/s200/raw+couscous.JPG" width="150" /></a><b><span style="mso-bidi-font-family: Tahoma;">Fruity Couscous
(serves 6 as a generous side)</span></b></div>
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<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 ½ cups broth
(more if needed later)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 tablespoon
butter</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 cup mixed dried
fruit (in the picture I used cherries, blueberries, cranberries, and raisins)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">1 cup couscous</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">½ cup walnut
pieces</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">¼ cup olive oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Bring broth and
fruits with butter to a boil. Add couscous and stir in. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Remove from heat,
add nuts, and let sit for a few minutes. Add in olive oil and stir. If still too
dry when ready to serve, add ¼ cup broth and stir all together again.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">Serve immediately.
We had this particular couscous as a side with orange marmalade-marinated pork
tenderloin and green beans.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="mso-bidi-font-family: Tahoma;">DH’s Rating: 5
Tongues Up</span></b></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Tahoma;">He’s not wild
about plain couscous. Too bland. So I always make it either savory or fruited.
Then he almost licks the plate!</span></div>
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{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0tag:blogger.com,1999:blog-8331564606184952496.post-76788429913393181822020-02-05T00:00:00.000-08:002020-02-05T00:00:06.660-08:00Month-of-Mediterranean: Honey Lemon Chicken with Vegetables
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUzAGaQtONwkEuK5eFSYF51MQ1v4PVIIvafoLULn2P0g_UW0SJaiiWnFEWkzy5CUSfk-u6-SQWSe5N3xnLMQ6gTMjSwfUNUGyuMrZYXl4ziNioqPVnJfznn7msojGsU2NEFfRA0r25LM/s1600/honey+lemon+chicken1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUzAGaQtONwkEuK5eFSYF51MQ1v4PVIIvafoLULn2P0g_UW0SJaiiWnFEWkzy5CUSfk-u6-SQWSe5N3xnLMQ6gTMjSwfUNUGyuMrZYXl4ziNioqPVnJfznn7msojGsU2NEFfRA0r25LM/s1600/honey+lemon+chicken1.JPG" /></a></div>
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Soy sauce in a Mediterranean-themed diet? Yep. But that’s
because . . . See the February 1<sup>st</sup> post where I explain what we’re
all about this month. Mediterranean diet principles: lots of veggies—check; low
fat—check; small amount of animal protein—check; high flavor—check.</div>
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I modified this recipe from BEST BITES on AOL.com by adding
in parmesan potatoes and switching to regular carrots from baby ones. I used
olive oil instead of sesame, and I subbed basil for the cilantro. Other than
that, I <i>mostly</i> followed the recipe below. Oh, and don’t let the number
of ingredients faze you. You’re making one sauce and one rub. The rest of the
ingredients are the meat and veggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTq1NQ2oA1JtvM73lzf3Lk6Ij7yaWF4pQMhnuc7gd818J_1teGKP0Kk4TBdR8PYZAF2ZTJSdaYGWCjXAzz5pNe1ufD88klr7yiOabLST2RDFYIwii5HyhJfsDRTdR65ilX7wl9vCkQyQ/s1600/honey+lemon+chicken2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTq1NQ2oA1JtvM73lzf3Lk6Ij7yaWF4pQMhnuc7gd818J_1teGKP0Kk4TBdR8PYZAF2ZTJSdaYGWCjXAzz5pNe1ufD88klr7yiOabLST2RDFYIwii5HyhJfsDRTdR65ilX7wl9vCkQyQ/s200/honey+lemon+chicken2.JPG" width="150" /></a><b>Honey Lemon Chicken and Vegetables (serves 4)</b></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">3 tablespoons soy sauce</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">3 tablespoons lemon juice</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/3 cup honey</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">2 teaspoons olive oil </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 tablespoon basil paste (I use Gourmet Garden)</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon smoked paprika</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon black pepper</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon cumin</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon garlic powder</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpEkyV0ZdkHKu4yNuUU09RxkDe4CwS6Be-QhxXhhBn9oMLJVFBUTZxBLMN3r-DFuIxnnb2YTXBPUNDUiisY3T_R1IbW5VvncALtNro8FV489xbeualHTJUWVPyv61XzMFkbDcCHwy0dU/s1600/honey+lemon+chicken3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpEkyV0ZdkHKu4yNuUU09RxkDe4CwS6Be-QhxXhhBn9oMLJVFBUTZxBLMN3r-DFuIxnnb2YTXBPUNDUiisY3T_R1IbW5VvncALtNro8FV489xbeualHTJUWVPyv61XzMFkbDcCHwy0dU/s200/honey+lemon+chicken3.JPG" width="150" /></a></div>
<br />
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon chili powder </span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">1 pound of green beans</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">4 carrots, cut in quarters long ways</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">20 baby potatoes</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">¼ cup grated parmesan cheese</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Olive oil for coating carrots, potatoes, and beans</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">8-10 chicken tenders</span></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">salt to taste</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400º F. Spray a large baking sheet
with cooking spray or line with parchment paper or Silpat sheet.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">In a small bowl, combine soy sauce, lemon juice, honey,
olive oil, and basil paste. </span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">In another small bowl, combine smoked paprika,
black pepper, cumin, garlic powder and chili powder. Coat chicken tenders in
seasoning.</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmeuUOc4qwPe827X1oIKrgCavFeFh-hxyOm6p-Rred-dLU09BEGOj3HgXSiUUELKwwUEJAJifMzYOsJyHivLlAg_77fYsDIlDtn17Ox3B38M3ZHfnDXr4YUMNa6bpsIVLbe4Pzv118u8/s1600/honey+lemon+chicken4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmeuUOc4qwPe827X1oIKrgCavFeFh-hxyOm6p-Rred-dLU09BEGOj3HgXSiUUELKwwUEJAJifMzYOsJyHivLlAg_77fYsDIlDtn17Ox3B38M3ZHfnDXr4YUMNa6bpsIVLbe4Pzv118u8/s200/honey+lemon+chicken4.JPG" width="150" /></a></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Rub baby potatoes with olive oil and then roll in parmesan
cheese.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Cut carrots into length-wise quarters. Lightly coat
with olive oil.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Trim the beans and lightly coat with olive oil.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Place potatoes and carrots at opposite ends of the
baking sheet. Bake for 10 minutes.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Remove from oven and place the chicken tenders in
the middle. Paint on half the sauce mixture. Reserve the remainder. Put the
green beans on the </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih0QgVZ73meVMfVOavkfIWnzRWqL6dHaf9p_ptlgIdxMyEJ3Su3YOcRXh5_k9iOTZxkAYzfJXj61UWORg1CyPRJAarsoe5wq_bDC6db84btRBIDmkiwrvy9x_39-2Ro0Lrte-7VJ6df0/s1600/honey+lemon+chicken5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih0QgVZ73meVMfVOavkfIWnzRWqL6dHaf9p_ptlgIdxMyEJ3Su3YOcRXh5_k9iOTZxkAYzfJXj61UWORg1CyPRJAarsoe5wq_bDC6db84btRBIDmkiwrvy9x_39-2Ro0Lrte-7VJ6df0/s200/honey+lemon+chicken5.JPG" width="150" /></a></div>
other two sides of the chicken.<br />
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<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Bake for 10 minutes.</span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Remove the baking pan from oven and flip each
tender to the other side. Drizzle chicken, green beans, and carrots with half
of the remaining sauce and a pinch of salt to taste. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
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<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Bake for another 15 minutes.</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAwqDzN5RVVzKYDtU5guHuRn__0vsO_p9t4N0-syXYAWwwEelq9GXmqb-ZBQfODYrGKVCcG0CG8P6xSZ-e0RSBJ2GoLSSyXoIsm3ZlQN7Ma4y9JFF_5P0Ess-bIVVPN3mnrXheTiXiFg/s1600/honey+lemon+chicken6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAwqDzN5RVVzKYDtU5guHuRn__0vsO_p9t4N0-syXYAWwwEelq9GXmqb-ZBQfODYrGKVCcG0CG8P6xSZ-e0RSBJ2GoLSSyXoIsm3ZlQN7Ma4y9JFF_5P0Ess-bIVVPN3mnrXheTiXiFg/s200/honey+lemon+chicken6.JPG" width="150" /></a><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Remove sheet pan and drizzle chicken with the
remaining sauce. </span></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Set the oven to broil. Place pan back in oven and
broil for 2 minutes. </span></div>
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<b>DH’s Rating: 3 ½ Tongues Up</b></div>
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“Too sweet. The flavors are good otherwise, but I don’t like
the sweetness.”</div>
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I thought it was more like a 4, but he’s the rater. My
objection was that the rub and the sauce didn’t seem integrated. Two distinct
flavors going on with the chicken. And he loves my Honey Garlic Chicken and Fish Sauce Chicken,
both sweet. So what gives?</div>
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<b><i><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Sharon’s
Note:</span></i></b><i><span style="mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> Next time I make this, I’m going to make a
marinade of the sauce and rub and let the chicken sit in it for a half hour. I’ll
baste with the mixture, too, as the recipe directs. But this will make for a
more even flavor.</span></i></div>
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font-size:12.0pt;
font-family:"Tahoma",sans-serif;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman \(Body CS\)";}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
font-family:"Tahoma",sans-serif;
mso-ascii-font-family:Tahoma;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Tahoma;
mso-bidi-font-family:"Times New Roman \(Body CS\)";}size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}</style>River Glynnhttp://www.blogger.com/profile/17128604193981808617noreply@blogger.com0