tag:blogger.com,1999:blog-249150672024-02-07T10:50:01.761-08:00Food for ThoughtHave I been using food as a substitute for thought?Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-24915067.post-31176045274716979722022-01-18T07:32:00.004-08:002022-05-28T05:37:07.979-07:00Pita Bread<ul class="ingredients-section" data-tracking-label="ingredients section" dir="rtl" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", "Times New Roman", serif; font-size: 17px; letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding: 0px; text-align: right;"><li class="ingredients-item" data-id="2496" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 8px; padding-right: 0px; position: relative;"><span class="ingredients-item-name" style="box-sizing: border-box; display: block; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;"><h2 class="section-headline" style="box-sizing: border-box; font-family: "Copper Pot", serif; font-size: 14pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 20pt; margin: 0px; overflow: hidden;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslRDvJaInGvU7i94JMhgU-H9cBGiUG2iolxnA3lcdl8VbWuTSrJYxf6dwE9aJt9wc8Te_LkEgUGeI-CqxTHqlmsTxNeZXgUSEgdHWRuFxhJtHm_l00pgj0wdXeFTbSvnck8_ic9BCxsyT3wazSXSKEw_bNkuT0_6aSFp5BZOvX7aVs_uQBbg/s2951/20211213_190613.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2213" data-original-width="2951" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslRDvJaInGvU7i94JMhgU-H9cBGiUG2iolxnA3lcdl8VbWuTSrJYxf6dwE9aJt9wc8Te_LkEgUGeI-CqxTHqlmsTxNeZXgUSEgdHWRuFxhJtHm_l00pgj0wdXeFTbSvnck8_ic9BCxsyT3wazSXSKEw_bNkuT0_6aSFp5BZOvX7aVs_uQBbg/w400-h300/20211213_190613.jpeg" width="400" /></a></div><br /><br /></h2></span></li></ul><h2 class="section-headline" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Copper Pot", serif; font-size: 14pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 20pt; margin: 0px; overflow: hidden;">Ingredients</h2><p>1 1/8 cups warm water<br />3 cups all-purpose flour<br />1 tsp salt<br />1 tbs peanut oil<br />1.5 tsp sugar<br />1.5 tsp yeast</p><div><h2 class="section-headline" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); float: none; font-family: "Copper Pot", serif; font-size: 14pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 20pt; margin: 0px; overflow: hidden;">Directions</h2><fieldset class="instructions-section__fieldset" style="background-color: white; border-color: initial; border-style: none; border-width: initial; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", "Times New Roman", serif; margin: 0px; padding: 0px;"><legend class="visually-hidden instructions-section__legend" style="border-style: initial; border-width: 0px; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: inherit; display: table; font-family: "Copper Pot", serif; font-size: 18px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 600; height: 1px; letter-spacing: 0px; line-height: 24px; margin: -1px -1px 0px; max-width: 100%; overflow: hidden; padding: 24px 0px 0px; position: absolute; width: 1px;">Instructions Checklist</legend><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; font-size: 17px; letter-spacing: 0.5px; line-height: 28px; list-style: none; margin: 0px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span class="checkbox-list-checkmark" style="box-sizing: border-box; cursor: default; display: block; padding-left: 0px; position: relative;"><span style="font-size: 12pt; letter-spacing: 0px;">Place all ingredients in bread machine, make bread dough.</span></span></label></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin: 0px; position: relative;"><div class="section-body" style="box-sizing: border-box; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px 0px 8px;">Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.</p></div></div></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin: 0px; position: relative;"><p style="box-sizing: border-box; font-size: 12pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0px; line-height: 16pt; margin: 0px 0px 8px;"><span style="font-size: 12pt; letter-spacing: 0px;">Preheat oven to 500 degrees F, place rack with stone on bottom. Place 2 pitas on the stone. Bake 5 minutes until puffed and tops begin to brown. Remove pitas from oven and immediately cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. Normally pitas are eaten immediately. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.</span></p></li></ul></fieldset></div>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-66380566597173758552021-12-07T15:05:00.000-08:002021-12-07T15:05:15.222-08:00<h1 style="text-align: left;">Bittersweet Chocolate and Orange Biscotti</h1><div><ul style="text-align: left;"><li>1/2 cup unsalted butter, softened</li><li>3/4 cup sugar</li><li>2 large eggs</li><li>2 Tbs orange liqueur (Grand Marnier works well)</li><li>1 Tbs grated orange zest</li><li>2 cups + 2 Tbs flour</li><li>1 1/2 tsp baking powder</li><li>1/4 tsp salt</li><li>1 cup lightly toasted pecans, coarsely chopped (see Note)</li><li>1 cup chopped good-quality bittersweet chocolate (about 5 1/2 ounces)</li></ul><div>Cream butter and sugar in bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, then beat in orange liqueur and zest.</div></div><div><br /></div><div>Combine flour, baking powder and salt in separate bowl. On slow speed add flour mixture to egg mixture and beat until flour is incorporated. Remove bowl from mixer. Stir in pecans and chocolate by hand.</div><div><br /></div><div>Line baking sheet with parchment paper. Divide dough in half and place one portion on baking sheet. Form into log 14 inches long, 2 1/2 inches wide and 3/4 inch thick. Repeat with other half of dough, leaving about 2 inches between the 2 logs.</div><div><br /></div><div>Bake at 350 F on middle rack until logs are set and lightly browned, about 25 minutes. Remove from oven. Transfer logs, still on parchment paper, to cooling rack and cool 20 minutes. Lower oven temperature to 300 F. When cool, place logs on cutting board and return parchment paper to baking sheet. With serrated knife, cut each log diagonally at 45-degree angle into slices 1/2 inch thick. Place slices upright on baking sheet, leaving 1/2 inch space between them. Bake 15 minutes more to dry biscotti slightly.</div><div><br /></div><div>Remove from oven and cool biscotti on rack. Store biscotti at room temperature in airtight container.</div><div><br /></div><div>Makes about 40 biscotti.</div><div><br /></div><div><b>Note</b>: To lightly toast pecans, spread on rimmed baking sheet. Place on center rack of preheated 350 F oven and bake 5 to 6 minutes until lightly toasted, stirring once or twice. Remove and cool.</div><div><br /></div><div>Per serving: 104 calories, 6 grams fat (52 percent calories from fat), 17 milligrams cholesterol, 2 grams protein, 12 grams carbohydrate, 35 milligrams sodium.</div><p><br /></p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-14109864984730108292021-12-07T14:44:00.000-08:002021-12-07T14:44:58.597-08:00<h1 style="text-align: left;"> Cranberry-Pistachio Biscotti</h1><p></p><ul style="text-align: left;"><li>nonstick vegetable oil cooking spray</li><li>1/4 cup mild olive oil</li><li>3/4 cup granulated sugar</li><li>2 tsp vanilla extract</li><li>1/2 tsp almond extract</li><li>2 large eggs</li><li>1 3/4 cups unbleached flour</li><li>1/4 tsp fine sea salt</li><li>1 tsp baking powder</li><li>1/2 cup dried cranberries</li><li>1 1/2 cups unsalted, shelled pistachios</li></ul><div>Preheat oven to 300 F. Spray a cookie sheet with nonstick cooking spray and line with baking parchment.</div><div><br /></div><div>With an electric mixer, blend the olive oil and sugar together. Add the vanilla and almond extracts and the eggs, beating until the mixture is completely blended.</div><div><br /></div><div>In a small bowl, whisk together the flour, salt and baking powder until thoroughly mixed. On low speed, gradually add to the egg mixture. Slowly beat in the cranberries and pistachios.</div><div><br /></div><div>Divide the dough in half. On the cookie sheet, form each half into a log about 12" long and 2" wide. Space the logs about 4" apart. (The dough will be sticky; it may be easier if you rinse your hands in cool water before forming the logs.)</div><div><br /></div><div>Bake on a rack in the center of the oven about 35 minutes, or until the logs are light brown. Remove from the oven and turn the heat down to 275 F. Let the logs cool on the baking sheet 10 minutes.</div><div><br /></div><div>With a large metal spatula, remove the logs to a cutting board and, using a long, sharp knife, cut each log on the diagonal into 3/4" slices. Stand them on their sides on the cookie sheet and return to the oven 8 to 10 minutes, until they are light brown.</div><div><br /></div><div>Cool the biscotti on a rack and store in a tin between sheets of waxed paper. They can be kept at room temperature up to 2 weeks. <i>Makes 36</i>.</div><div><br /></div><div>From: Suzanne Hamlin</div><div><br /></div><div><br /></div><p></p><p><br /></p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-44053872810980747022021-10-05T06:08:00.004-07:002021-10-05T06:09:07.135-07:00Apple Oatmeal Muffins<p> This is a modification to the banana, apple, oatmeal muffins. It was well received.</p><p>Ingredients:</p><p>2 eggs<br />3/4 cup milk<br />1/4 cup peanut oil<br />1 cup oatmeal<br />1 cup flour <br />2 tsp baking powder<br />1/2 tsp salt<br />1 tsp nutmeg<br />1/2 tsp cinnamon<br />3 medium apples finely diced</p><p>Preheat oven to 425 convection bake. Butter muffing tins.</p><p>Mix wet ingredients and dry ingredients separately.</p><p>Mix together, then fold in apples. Bake for 22 min, cool 5 min in pan.</p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-64850135125300968582021-08-25T09:50:00.002-07:002021-08-29T15:34:49.603-07:00Wild Rice and Hazelnut Salad<p>From <i>The Greens Cook Book</i> by Deboroh Madison. </p><p>Serves four to six.</p><div style="text-align: left;"><b>Salad</b></div><div style="text-align: left;">3/4 cup wild rice</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1/2 cup hazelnuts</div><div style="text-align: left;">5 Tbs currants</div><div style="text-align: left;">Juice of 1 large orange</div><div style="text-align: left;">1 small fennel bulb, cut into small squares</div><div style="text-align: left;">1 crisp apple</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Vinaigrette</b></div><div style="text-align: left;">Grated peel of 1 orange</div><div style="text-align: left;">4 Tbs orange juice</div><div style="text-align: left;">4 tsp lemon juice</div><div style="text-align: left;">1 tsp balsamic vinegar</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">3 scallions, white parts, minced</div><div style="text-align: left;">1/4 tsp fennel seeds, crushed</div><div style="text-align: left;">5 Tbs olive oil</div><div style="text-align: left;">1 Tbs hazelnut oil</div><div style="text-align: left;">1 Tbs chives</div><div style="text-align: left;">1 Tbs fennel leaves, chopped</div><div style="text-align: left;">1 Tbs parsely, finely chopped</div><div style="text-align: left;"><br /></div><p style="text-align: left;">Rinse the wild rice and soak it in water for 1/2 hour; then drain. Add 4 cups fresh water and the salt and bring to a boil. Cook covered at a simmer until the grains are swollen and tender but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly.</p><p style="text-align: left;">Preheat oven to 350 F. While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes or until they smell toasty. Let them cook a few minutes, then rub them in a kitchen towel to remove most of the skins. Don't worry about any flecks of skin that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large.</p><p style="text-align: left;">Rinse the currants in warm water and squeeze them dry, then cover them with the orange juice and let them soak until needed.</p><p style="text-align: left;">Prepare the vinaigrette. Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.</p><p style="text-align: left;">Add soaked currants and the fennel to the warm rice and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice along with the hazelnuts and toss. Season with fresh ground black pepper and additional salt if needed and serve.</p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-980020410379505812021-05-30T05:31:00.001-07:002021-07-21T11:59:43.791-07:00Tzatziki<p>Recipe from <a href="https://cookieandkate.com/how-to-make-tzatziki/" target="_blank">COOKIE + kate</a></p><p>Made this for Emma during Covid, doing it again for her birthday.</p><div class="tasty-recipe-ingredients"><ul style="font-family: Georgia, serif; font-size: 14px;"><li class="p1" style="padding-bottom: 6px;"><span data-amount="2" data-unit="cup">2 cups</span> grated cucumber (from about <span data-amount="1">1</span> medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)</li><li class="p1" style="padding-bottom: 6px;"><span class="s1"><span data-amount="1.5">1 1/2</span> </span>cups plain Greek yogurt</li><li class="p1" style="padding-bottom: 6px;"><span data-amount="2" data-unit="tablespoon">2 tablespoons</span> extra-virgin olive oil</li><li class="p1" style="padding-bottom: 6px;"><span data-amount="2" data-unit="tablespoon">2 tablespoons</span> chopped fresh mint and/or dill</li><li class="p1" style="padding-bottom: 6px;"><span data-amount="1" data-unit="tablespoon">1 tablespoon</span> lemon juice</li><li class="p1" style="padding-bottom: 6px;"><span data-amount="1">1</span> medium clove garlic, pressed or minced</li><li class="p1" style="padding-bottom: 6px;"><span class="s1"><span data-amount="0.5">1/2</span> </span>teaspoon fine sea salt</li></ul><div><span style="font-family: Georgia, serif;"><span style="font-size: 14px;">Instructions:</span></span></div></div><div class="tasty-recipe-instructions" style="font-family: Georgia, serif; font-size: 14px;"><ol><li class="p1" id="instruction-step-1" style="padding-bottom: 12px;">Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.</li><li class="p1" id="instruction-step-2" style="padding-bottom: 12px;">Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).</li><li class="p1" id="instruction-step-3" style="padding-bottom: 12px;">Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.</li></ol></div><div class="tasty-recipes-notes" style="font-family: Georgia, serif; font-size: 14px; padding-bottom: 20px;"></div>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-20860304814847345182021-02-15T06:23:00.001-08:002023-11-30T15:54:35.538-08:00Abuelo Pelaez's Frijoles Negros<h1 style="text-align: left;"><span face="-apple-system, system-ui, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", Helvetica, "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "MS Pゴシック", Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style="background-color: white; color: #111111; font-size: 14px; font-weight: 400;">This delicious recipe comes from Ana Sofia Peláez of Brooklyn. Slightly adapted. We make this often.</span></h1><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">1 pound black beans, rinsed thoroughly<br />1 tablespoon extra virgin olive oil<br />1/2 large white onion, chopped<br />1 green bell pepper, chopped<br />4-5 garlic cloves, mashed but whole<br />2 celery stalks<br />1 bay leaf</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup extra virgin olive oil<br />1/2 large white onion, finely chopped<br />1 green bell pepper, finely chopped<br />3 garlic cloves, finely chopped<br />1 bay leaf<br />1/2 teaspoon cumin<br />1/2 teaspoon oregano<br />1 teaspoon freshly ground black pepper<br />2 teaspoons salt (easier to add later than take away)</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons sherry vinegar<br />1/2 cup dry white wine<br />1/4 cup green olives stuffed with pimentos, thinly sliced</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">Soak the black beans overnight in a large pot with 10 cups of water.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">Add the next five ingredients to the beans and bring to a boil. Lower the heat to medium and simmer for 1 hour, check regularly and skim the foam that forms on the top.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">To make the sofrito, warm the remaining olive oil in a large skillet over medium heat. Add the remaining onion, green pepper and garlic and sauté for about 5 minutes till soft. Add the bay leaf, cumin, oregano, black pepper and salt and cook for about 2 minutes more.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"> Substituted 3 Tbs IPA vinegar for vinegar and white wine. Delicious.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">Serve as soup, over white rice or as a side dish to just about anything. I like to cook it sloowww. Better the next day.</p><p style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #333333; font-family: "EB Garamond", serif; font-size: 16.352px; line-height: 1.8em; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">Makes 8 servings.</p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-39245163849164478982020-12-04T14:17:00.004-08:002021-01-29T14:00:01.859-08:00Napa Cabbage Salad<p>Slightly modified from <a href="https://cooking.nytimes.com/recipes/3263-napa-cabbage-salad">Napa Cabbage Salad By Jacques Pepin Step </a>. Too garlicky for some, but we love it. Leftovers keep well for a day or so.</p><p>INGREDIENTS </p><p>3 to 4 cloves garlic, peeled,
crushed and chopped (2
teaspoons) </p><p>½ teaspoon salt </p><p>½ teaspoon freshly ground
black pepper </p><p>2 teaspoons Dijon-style
mustard </p><p>1 tablespoon red-wine vinegar </p><p>1 tablespoon soy sauce </p><p>3 tablespoons peanut oil </p><p>1 firm head Napa cabbage
(about 1 pound) </p><p>PREPARATION
YIELD 6 servings </p><p>Step 1
Put the garlic in a large salad bowl and mix in all the
remaining ingredients except the cabbage. </p><p>Step 2
Trim the cabbage, removing and discarding damaged or
wilted leaves, and cut the head crosswise into 1-inch
slices. You should have about 8 cups. Wash well and spin
dry in a salad dryer (moisture would dilute the dressing).
Ten or 15 minutes before serving, add the cabbage to the
dressing, toss well and set aside, so the dressing can
penetrate the cabbage and soften it slightly. </p><p>I added radish and roasted scallions</p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-58195196373965360432020-11-26T13:56:00.000-08:002020-11-26T13:56:02.897-08:00<h2 style="text-align: left;"> Fresh Rolls</h2><div style="text-align: left;"><br />dipping sauce #1</div><div style="text-align: left;"><ul style="text-align: left;"><li>1 Tbs hoisin </li><li>2 Tbs peanut butter </li><li>lime juice</li><li>crushed garlic</li><li>soy sauce</li><li>water to thin</li></ul><br /></div><div style="text-align: left;">dipping sauce #2<br /><input class="checkbox-list-input" data-tracking-label="ingredient clicked" id="recipe-ingredients-label-24239-0-8" style="font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; left: 0px; margin: 0px; opacity: 0; padding: 0px; position: absolute; top: 0px;" type="checkbox" value="water" /></div><ul class="ingredients-section" data-tracking-label="ingredients section" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding-left: 0px; text-align: left;"><ul><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0px;">4 tsp fish sauce</span></li><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0.5px;">¼ cup water, </span></li><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0.5px;">2 Tbs fresh lime juice, </span></li><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0.5px;">1 clove garlic, minced, </span></li><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0.5px;">3 tablespoons white sugar, </span></li><li><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: inherit; letter-spacing: 0px;">½ teaspoon garlic chili sauce</span></li></ul><li class="ingredients-item" data-id="1526" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; font-family: "Source Sans Pro", Times, serif; list-style: none; margin-bottom: 44px; padding-right: 36px; position: relative;"><br /></li></ul><div></div>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-42581533003245583762020-11-25T02:02:00.000-08:002023-11-22T06:18:23.244-08:00Salmon en Papillote<h1><span style="font-size: small; font-weight: normal;">This recipe came from Eric and is a very tasty way to prepare salmon if it is not too thick.</span></h1><p>Preheat oven to 425F. </p><p>Wrap the salmon in parchment in a shallow pan, adding the following on top: mint, parsley, tomato, capers, zest of 1 lemon, leek, salt, pepper and evoo.</p><p>Cook for 20 min.</p><p><br /></p>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-78396957264713965922020-10-05T13:08:00.002-07:002020-10-27T08:33:24.312-07:00Lentil, Sweet Potato Soup<p> This recipe came from <a href="https://www.twopeasandtheirpod.com/lentil-soup-with-sweet-potatoes-spinach/">twopeasandtheirpod</a>. I double the veggies. </p><div style="box-sizing: border-box; clear: none; color: #212121; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px; padding: 0px; text-align: left;">Ingredients</div><div class="wprm-recipe-ingredients-container" style="box-sizing: border-box; color: #212121; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 12px;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; columns: auto 2; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 8px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">onion</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">chopped</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">minced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">carrot</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">diced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">celery stalk</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">diced</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">small sweet potatoes</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">peeled and cut into 1/2 inch cubes</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">brown lentils</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-size: 1em;">4</span><span style="font-size: 1em;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-size: 1em;">15 ounce cans vegetable broth</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">water</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cans</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">15 ounce diced tomatoes</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">bay leaves</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">dried thyme</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped fresh rosemary</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Salt and pepper</span> <span class="wprm-recipe-ingredient-notes" style="box-sizing: border-box; opacity: 0.7;">to taste</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chopped fresh spinach</span></li></ul></div></div><div class="wprm-recipe-instructions-container" style="box-sizing: border-box; color: #212121; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 12px;"><h3 class="wprm-recipe-header" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 10px 0px 0px; padding: 0px;">Instructions</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ol class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 8px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 5px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.</div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 5px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.</div></li><li class="wprm-recipe-instruction" style="box-sizing: border-box; font-size: 1em; list-style-position: outside; margin: 0px 0px 5px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;">3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.</div></li></ol></div></div>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-66147830576394730112020-08-03T06:13:00.003-07:002020-08-03T06:50:00.000-07:00Whole Wheat Sandwich BreadThis is a favorite everyday sandwich bread. This recipe was modified from a <a href="https://www.kingarthurbaking.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe" target="_blank">King Arthur recipe</a>. I use half white and half whole wheat flour because that is what the bread lovers like. Used weight for ingredients where listed.<br /><div><br /></div><div><ul style="text-align: left;"><li>1 1/4 cups (240g) lukewarm water</li><li>2 Tbs olive oil</li><li>1 Tbs honey</li><li>2 cups (227g) all purpose flour</li><li>2 cups (227g) whole wheat flour</li><li>2 Tbs sesame seeds</li><li>2 Tbs flax seeds</li><li>1 Tbs wheat gluten</li><li>1.5 tsp salt</li><li>1.5 tsp instant yeast</li></ul><div>Put everything in bread machine on dough cycle. When complete roll out air bubbles and shape into bottom of 13" pullman loaf pan. Cover with plastic wrap and dish towel till 1" from top. </div></div><div><br /></div><div>Baked in 2 loaf pans in oven 381 F for 35 min. Runs over some. Also worked exactly in 13" pullman pan at 375F for 18 min, uncover, then 15 min.</div><div><br /></div>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-31178842601334224902020-05-15T11:00:00.001-07:002020-08-15T06:32:09.467-07:00Pullman Loaf / Pain de Mei<div>
<span style="font-size: 1rem;">A real winner. You can't always eat healthy and everyone loves this. From a <a href="https://www.kingarthurflour.com/recipes/pain-de-mie-recipe" target="_blank">King Arthur recipe</a>, tweaked to work for me.</span></div>
<div>
<span style="font-size: 1rem;"><br /></span></div>
<div>
<span style="font-size: 1rem;">Use weight measurements, not volume.</span></div>
<span style="font-size: 1rem;"></span><br />
<div>
<span style="font-size: 1rem;"><span style="font-size: 1rem;"><br /></span></span></div>
<span style="font-size: 1rem;">
2/3 cup (152g) milk</span><br />
<span style="font-size: 1rem;">almost 1 cup (215g) lukewarm water</span><br />
<span style="font-size: 1rem;">3/8 cup (6 tablespoons, 85g) butter</span><br />
<span style="font-size: 1rem;">2 teaspoons salt</span><br />
<span style="font-size: 1rem;">3 tablespoons (35g) sugar</span><br />
<span style="font-size: 1rem;">1/4 cup (28g) whole dry milk</span><br />
<span style="font-size: 1rem;">3 tablespoons (35g) </span><a data-name="Potato Flour - 16 oz." data-price="$6.95" data-sku="100157" href="https://shop.kingarthurflour.com/items/potato-flour-16-oz" style="box-sizing: inherit; color: black; font-size: 1rem; transition: all 0.3s ease 0s;" target="_blank">potato flour</a> (sub 2 tablespoons potato starch)<br />
<span style="font-size: 1rem;">4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour (using Sir </span>Galahad)<br />
<span style="font-size: 1rem;">1 1/8 teaspoons instant yeast</span><br />
<div>
<span style="font-size: 1rem;"><br /></span></div>
<div>
<span style="font-size: 1rem;">Put all in bread machine. Butter 13" pullman loaf pan (not necessary). When dough is finished, p</span><span style="font-size: 16px;">reheat oven to 356F.</span><span style="font-size: 16px;"> </span><span style="font-size: 1rem;">Deflate dough and get out air bubbles, shape into 13" log. Flatten deflated </span>dough<span style="font-size: 1rem;"> into loaf pan. Cover with plastic wrap so no air reaches </span>dough<span style="font-size: 1rem;">. When dough is 1" from top of pan, remove plastic and put top on pan. Wait a few minutes more. Bake 23 min, remove top. Some of the dough comes out the side, but someone will eat that too. </span><span style="font-size: 1rem;">Bake 20 min more. Remove from pan and let cool completely.</span><br />
<br /></div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-33331171640865718312019-05-15T05:00:00.003-07:002019-05-15T05:00:54.832-07:00Dijon Vinaigrette<span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tbsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">red wine vinegar</span><br /><span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tbsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">lemon juice</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><br /><span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tbsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> Dijon mustard</span><br /><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;">3</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cloves</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">garlic</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> pressed</span><br /><span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">sea salt</span><br /><span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">black pepper</span><br /><span class="wprm-recipe-ingredient-amount" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tbsp</span><span style="color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #333333; font-family: Times, "Times New Roman", serif; font-size: 1em; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">extra virgin olive oil</span>Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-4386933390566319492019-03-31T08:17:00.001-07:002019-03-31T08:18:57.454-07:00Beans & Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IlyVJCFZEvrRwUUjz4NpFZHtP8UVEsypW96sv23DXdZVphuiljRSxmpnh28SAl6zTpAotXsqEVVgMdp5t5xtHexKJuU-392C8iYtEPBNdxP8LhH5kxBeJXvLHScuqs7Cg0rlQg/s1600/20190327_190909+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1429" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IlyVJCFZEvrRwUUjz4NpFZHtP8UVEsypW96sv23DXdZVphuiljRSxmpnh28SAl6zTpAotXsqEVVgMdp5t5xtHexKJuU-392C8iYtEPBNdxP8LhH5kxBeJXvLHScuqs7Cg0rlQg/s400/20190327_190909+%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
1 pound dried beans<br />
water to cover<br />
2 large bay leaves<br />
1 onion, diced<br />
3 stalks celery, diced<br />
olive oil, salt, pepper<br />
roasted diced vegetables (optional)<br />
field roast 'sausages', pan fried (optional)<br />
canned tomatoes (optional)<br />
1 cup brown basmati rice<br />
<br />
Wash and pick through beans. Cover with water + 2 inches and bring to a boil. Add bay leaves.<br />
Cook at 175 - 200 on induction burner for 2 hours until slightly tender.<br />
Saute vegetables in olive oil with salt and pepper to taste.<br />
Add vegetables, and optional ingredients to beans with 1 tsp salt and additional pepper.<br />
Cook one more hour or until almost tender. Add rice and 2 cups water and cook 40 more minutes.<br />
Let sit for 5 minutes. Enjoy!<br />
<br />
Feel free to experiment with beans and ingredients. This was great with Yellow Indian Woman Beans, leftover roasted sweet potatoes and apple sage field roast sausage with tomato sauce.<br />
<br />
<div>
<br /></div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-58578751177270520362018-08-22T11:09:00.003-07:002023-03-15T14:12:22.504-07:00Kale & Brussels Sprouts Salad<div style="background-color: #fefefe; box-sizing: border-box; color: #0a0a0a; font-family: proxima-nova-light, proxima-nova, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 15px; padding: 0px; text-rendering: optimizeLegibility;">
This has become a mainstay salad for us lately. Keeps well</div>
<div style="background-color: #fefefe; box-sizing: border-box; color: #0a0a0a; font-family: proxima-nova-light, proxima-nova, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 15px; padding: 0px; text-rendering: optimizeLegibility;">
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;"><br /></span></div>
<div style="background-color: #fefefe; box-sizing: border-box; color: #0a0a0a; font-family: proxima-nova-light, proxima-nova, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 15px; padding: 0px; text-rendering: optimizeLegibility;">
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Total Time:</span> 15 min.<br />
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Prep Time:</span> 15 min.<br />
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Cooking Time:</span> None<br />
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Yield:</span> 4 servings, about 3 cups each</div>
<div style="background-color: #fefefe; box-sizing: border-box; color: #0a0a0a; font-family: proxima-nova-light, proxima-nova, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 15px; padding: 0px; text-rendering: optimizeLegibility;">
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Ingredients:</span><br />
1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped & massaged<br />
(6 to 8 cups chopped)<br />
8 brussels sprouts, finely shredded<br />
1½ medium cucumbers, thinly sliced<br />
1 medium red bell pepper, thinly sliced<br />
½ tsp. Himalayan salt<br />
3 Tbsp. extra-virgin olive oil<br />
¼ cup fresh lemon juice<br />
2 Tbsp. raw cider vinegar<br />
24 whole almonds, chopped</div>
<div style="background-color: #fefefe; box-sizing: border-box; color: #0a0a0a; font-family: proxima-nova-light, proxima-nova, Arial, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 15px; padding: 0px; text-rendering: optimizeLegibility;">
<span style="box-sizing: border-box; font-weight: 700; line-height: inherit;">Preparation:</span><br />
1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.<br />
2. Season with salt.<br />
3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.<br />
4. Refrigerate, covered, for 15 minutes.<br />
5. Sprinkle with almonds and enjoy!</div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-52574644009850249572018-03-01T12:52:00.002-08:002018-03-01T12:57:55.021-08:00Corn Tortillas<br />
<div>
Makes 10
</div>
<div>
<br /></div>
<div>
1 cup Maseca masa
</div>
<div>
1 cup Bobs masa
</div>
<div>
1.5 cups hot water
</div>
<div>
0.5 tsp salt
</div>
<div>
<br /></div>
<div>
Mix together and knead for 2 min. Dough should be soft, but not sticky. It will become stiffer after resting.
</div>
<div>
Rest for 30 - 60 min in warm place (proof at 85 in oven).
</div>
<div>
Cook at 500F on electric skillet
</div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-51041540155870836132017-07-24T09:57:00.003-07:002017-07-24T09:57:46.348-07:00Summer Squash Soup<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span style="color: #535353; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;">This recipe was derived from a </span><a href="http://www.thekitchn.com/recipe-zucchini-1-32520#recipe" target="_blank"><span style="color: #1f8795; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">recipe</span></a><span style="color: #535353; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"> by Faith Durand. </span><span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-bidi-font-style: italic;">I initially made this with yellow squash, although the original recipe
was for zucchini. </span><span style="color: #535353; font-family: Arial; font-size: 13.0pt; mso-bidi-font-family: Arial;"></span>
</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<i><span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">This makes 1 1/2 quarts -
appetizers for 4 or dinner for 2</span></i></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">3 tablespoons olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">1 white onion, sliced</span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">8 to 9 large cloves garlic, sliced thinly</span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">2 medium squash, about 1 1/2 pounds</span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">4 cups water</span></div>
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<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">1 cube Rapunzel veggie boullion (or add stock veggies)</span></div>
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<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">1/2 teaspoon powdered ginger</span></div>
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<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Salt and pepper</span></div>
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<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Almond yogurt seasoned with amchur powder</span></div>
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<span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #535353; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">chopped mint leaves</span></div>
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<span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Heat the olive oil in a heavy
4-quart stock pot over medium heat. Add the sliced garlic and onions and cook
on medium-low heat for about 10 minutes, or until the onion is soft and
translucent. Keep the heat low enough that the garlic doesn't brown; you want
everything to sweat.</span></div>
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<span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">When the onions are soft, add the
squash and cook until soft. Add the broth and bring to a simmer. Simmer at a
low heat for about 45 minutes.</span></div>
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<br /></div>
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<span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Let cool slightly, then
blend. </span></div>
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<br /></div>
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<span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Taste and season with ginger, salt
and pepper. When serving, top with a dollop of yogurt and sprinkle with finely
chopped mint leaves</span></div>
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<br /></div>
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<span style="color: #262626; font-family: Georgia; font-size: 13.0pt; mso-bidi-font-family: Georgia;">Unike most soups, this is not
significantly better after a night in the refrigerator. The flavors meld, but
IMHO the soup was slightly better fresh.</span></div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-89621551999159663192017-05-31T17:25:00.002-07:002017-05-31T17:25:22.356-07:00Mexican Layer DipI made this for E's birthday party and it was very good. <br />
<br />
2 cans Bush's pinto beans<br />
1 can diced green chilies (mild) <br />
cheddar (yellow & white) & pepper jack cheese<br />
3 avocados<br />
1 cup sour cream<br />
limes<br />
1/4 tsp smoked paprika<br />
homemade salsa (garlic, tomatoes, shallots, cilantro, bell peppers, cumin, chili powder, lime, salt, pepper)<br />
<br />
Rinse and drain pinto beans, pan fry in olive oil with a little crushed garlic, mashing a little over half the beans. Add green chilies and a squeeze of lime, salt & pepper. Cook until well seasoned. The beans will become stiffer after they cool.<br />
<br />
Mash avocados with a little lime juice. <br />
<br />
Mix paprika into sour cream, add a squeeze of lime. Flavor should be subtle. <br />
<br />
Make salsa and lit sit an hour to let flavors develop.<br />
<br />
Spread beans in glass casserole dish.<br />
Top with a layer of finely grated cheese.<br />
Spread avocados over cheese layer.<br />
Spread sour cream over avocados. Refrigerate if making ahead.<br />
Drain salsa & spread on top immediately before serving.<br />
<br />
<br />
<br />Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-39545357132325862652017-03-27T06:51:00.000-07:002020-06-18T12:35:30.291-07:00Apple Oatmeal Muffins<div dir="ltr" id="yui_3_16_0_1_1490622070834_2725">
This is recipe was modified from <a href="http://www.food.com/recipe/apple-oatmeal-muffins-38059" target="_blank">http://www.food.com/recipe/apple-oatmeal-muffins-38059</a> </div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2725">
</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2725">
</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2725">
Ingredients </div>
<ul>
<li>2 eggs </li>
<li>3/4 cup milk, almond milk, ... </li>
<li>1/2 cup peanut oil - or use 1/4 butter, 1/4 oil</li>
<li>1 cup all-purpose flour - I used a little whole wheat as well </li>
<li>1 cup uncooked thick cut oats </li>
<li>1 1/2 mashed ripe banana, milled </li>
<li>1 Tbs baking powder</li>
<li>1 tsp salt</li>
<li>1 tsp ground nutmeg</li>
<li>1/2 tsp ground cinnamon </li>
<li>2 medium or 3 small apples, -cored, peeled and chopped </li>
</ul>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2745">
Directions</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2746">
1. Preheat oven to convection bake at 425 degrees F. </div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2747">
2. Grease 2 mini muffin tins.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2748">
3. In a large bowl, lightly beat eggs; add milk and oil, stirring until just blended.<br />
4. Add milled banana and stir.<br />
5. Combine flour, oats, baking powder, salt, nutmeg, and cinnamon in a small bowl</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2749">
6. Chop apples<br />
7. Stir dry ingredients into liquid mixture, mixing until only just moistened (do not over mix).</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2750">
8. Gently fold in the apples.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2761">
9. Spoon batter into the muffin tins, dividing evenly among the cups. I used medium sized cookie scoop.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2751">
10. Bake in preheated oven for 22 minutes or until a toothpick inserted comes out clean. rotate pan half way through.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2752">
11. Cool in pan 5 minutes before removing to a wire rack to finish cooling.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2753">
12. Serve warm or cool; store unused portions in an airtight container.</div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2754">
<br /></div>
<div dir="ltr" id="yui_3_16_0_1_1490622070834_2757">
<br /></div>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-19833563482062974362017-02-23T05:06:00.000-08:002017-02-23T05:07:11.426-08:00Fisherman's StewThis is an inexpensive, easy and tasty dish. Original source <a href="https://cooking.nytimes.com/recipes/1012535-easy-fish-stew-with-mediterranean-flavors" target="_blank">here</a> was modified for our preferences.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2oz8TNVti1SulLU-04Kpw6xjnWgeQJa6FqsJIOwLpZ8ytRw-3aj5crdLfhJrY7kpMXG-cqDdcylbtYBj57cgnyCrtSu5HzGxy0L0wrAyKH1uJLfJjEIIsjpY65o3PWthGIRk5A/s1600/32915598561_bf2011e01e_k.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2oz8TNVti1SulLU-04Kpw6xjnWgeQJa6FqsJIOwLpZ8ytRw-3aj5crdLfhJrY7kpMXG-cqDdcylbtYBj57cgnyCrtSu5HzGxy0L0wrAyKH1uJLfJjEIIsjpY65o3PWthGIRk5A/s320/32915598561_bf2011e01e_k.jpg" width="240" /></a></div>
<br />
<span class="quantity">6 </span><span class="ingredient-name">large garlic cloves, crushed in press</span>
<br />
<span class="quantity">4</span>
<span class="ingredient-name">anchovy fillets, minced</span>
<br />
<span class="quantity">2</span>
<span class="ingredient-name">tablespoons olive oil</span>
<br />
<span class="quantity">1</span>
<span class="ingredient-name">large onion, chopped</span>
<br />
2 <span class="quantity"></span><span class="ingredient-name">celery ribs, chopped</span>
<br />
<span class="quantity">1</span>
<span class="ingredient-name">medium carrot, chopped</span>
<br />
<span class="quantity"></span>
<span class="ingredient-name">Salt to taste</span>
<br />
<span class="quantity">1</span>
<span class="ingredient-name">(28-ounce) can diced tomatoes, with liquid</span><br />
<span class="ingredient-name">3/4 cup white wine</span><br />
<span class="ingredient-name">8 oz clam juice </span>
<br />
<span class="quantity">3 cups</span><span class="ingredient-name"> water</span>
<br />
<span class="quantity">1</span>
<span class="ingredient-name">pound potatoes (yukon gold or new), cut into big chunks </span>
<br />
<span class="quantity"></span> <span class="ingredient-name">1 large bay leaf</span><br />
<span class="ingredient-name">1 sprig pars </span>
<br />
<span class="quantity"></span>
<span class="ingredient-name">Freshly ground pepper</span>
<br />
1.8 lb <span class="quantity"></span><span class="ingredient-name">pounds cod, cut in 2-inch pieces (could be more)</span><br />
<span class="ingredient-name">1 cup chopped parsley leaves (or more)</span><br />
<br />
<br />
<br />
Place the garlic cloves and anchovies in a small bowl and
mash. Set aside.<br />
<br />
Heat the olive oil over medium heat in Dutch oven, and add the onion, celery and carrot with
1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five
minutes.<br />
<br />
Add the pureed garlic and anchovy. Cook, stirring, until the
mixture is very fragrant, about one minute, and then add the tomatoes.
Cook, stirring often, until the tomatoes have cooked down a bit and the
mixture smells aromatic, about 10 to 15 minutes.<br />
<br />
Add the wine, clam juice, water,
potatoes and the herbs. Salt to taste. Bring to a simmer. Turn
the heat to low, cover partially and simmer 30 minutes. Taste, adjust
salt and add pepper to taste.<br />
<br />
Season the fish with salt and pepper, and stir
into the soup. The soup should not be boiling. Simmer five to 10 minutes
(depending on the thickness of the fillets) or just until it flakes
easily when poked. Remove from the heat, stir in the parsley, taste once
more, adjust seasonings and serve.<br />
<br />
<div id="module-recipe-cooked">
<span class="recipe-note-description">Advance
preparation: You can make this without the fish up to three days ahead.
Keep in the refrigerator, bring back to a simmer and proceed with the
recipe.</span>
</div>
<span class="ingredient-name"> </span>
Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-34467951539942718622017-01-29T14:03:00.001-08:002017-01-29T14:03:09.136-08:00Dill & Shallot BreadThis one worked out very well. Makes a sandwich style loaf, went well with spicy lentil soup. Will try to duplicate. <br />
<br />
2/3 cups Italian flour <br />
1/2 cup WW flour<br />
3 cups white bread flour<br />
1.5 tsp salt <br />
dollop unfed starter<br />
2 tsp yeast <br />
2.5 Tbs olive oil<br />
1.5 cups water<br />
3-4 Tbs chopped dill<br />
1 large diced shallot<br />
<br />
Made a very soft dough. Baked convection bake 425F for 20-25 min in dark metal loaf pan.<br />
<br />Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-1934750189819837722016-12-09T06:59:00.001-08:002016-12-09T06:59:26.535-08:00Thai Peanut Salad Cups <br />
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Thai Peanut Salad Cups (makes 12 cups)<br />
<br />
<br />
You'll need:<br />
24 wonton wrappers<br />
vegetable oil cooking spray<br />
1/4 cup all natural peanut butter<br />
2 tbsp rice vinegar<br />
2 tbsp fresh lime juice<br />
3 tsp vegetable oil<br />
1 tbsp soy sauce<br />
2 tbsp honey<br />
2 garlic cloves, finely minced<br />
1 tbsp grated ginger<br />
1/4-1/2 tsp salt<br />
1/4 tsp red pepper flakes (chili flakes)<br />
450 grams shredded cabbage and carrots (buy a pre-washed bag at the grocery store if you wish!)<br />
1-2 tbsp sliced green onions<br />
2-3 tbsp crushed peanuts<br />
<br />
To make:<br />
Preheat your oven to 350
degrees.<br />
<br />
Spray a 12-cup muffin tin with cooking spray and place 2 wonton
wrappers inside each muffin cup, making sure to offset the corners to
create a "flower" pattern. Push the wrappers down into the muffin cups.<br />
<br />
Bake at 350 degrees for about 10-13 minutes or until the cups are crispy
and slightly browned. Let them cool in the muffin tin until they reach
room temperature and then remove them to a wire rack or serving platter.<br />
<br />
Combine
the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey,
minced garlic, grated ginger, salt and red pepper flakes in a small bowl
and whisk very well until combined. Set the dressing aside.<br />
<br />
Add
the shredded cabbage and carrots to a large bowl. Pour the dressing over the cabbage mix and toss well to coat. Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.<span class="text-node"> Top them with the sliced green onions and crushed peanuts and serve immediately!</span>
<br />
<br />
<span class="text-node">
To help the wonton wrappers keep their crunch it's best to serve these
immediately after assembling. If you're making them for a party, feel
free to assemble the cabbage salad ahead of time and keep it in the
fridge until it's time to serve. Simply spoon the salad into the cups
right before serving, and you're good to go!</span>
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Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-26954626492502754092016-11-14T04:30:00.000-08:002016-11-14T04:47:03.937-08:00Broccoli Cheese MuffinsThese are a work in progress, first attempt at this. I didn't like any of the recipes I saw online so this is what I've tried.<br />
<ul>
<li>2 cups broccoli florets, cut into bite size pieces </li>
<li>1/4 cup butter, melted and cooled to room temperature </li>
<li>2 large eggs </li>
<li>1 1/2 cup buttermilk, room temperature </li>
<li>1 cup self-rising flour</li>
<li>1 cup corn meal</li>
<li>1 tsp baking powder </li>
<li>1/4 tsp salt </li>
<li>1 tsp mustard powder </li>
<li>1/8 teaspoon cayenne pepper </li>
<li>1+ cup goat feta & Vermont cheddar cheese , grated</li>
</ul>
Preheat oven to 350F.<br />
<br />
Mix dry ingredients and wet ingredients separately. I used blender on wet ingredients since butter solidified.<br />
<br />
Add dry ingredients to wet ingredients. Fold in broccoli & cheese. Add more buttermilk if needed.<br />
<br />
Grease mini muffin tins with butter. Fill to top of muffin tin, bake for 35 min.<br />
<br />
Makes 39 mini muffins.<br />
<br />Ruthhttp://www.blogger.com/profile/01036601253693407861noreply@blogger.com0tag:blogger.com,1999:blog-24915067.post-83509069073159643782016-05-16T05:52:00.000-07:002016-05-16T05:54:45.301-07:00Spaghetti Squash with Ricotta, Sage, and Pine Nuts<span itemscope="" itemtype="http://schema.org/Recipe">Made this a few times. Easy & yummy. Will become a staple.</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">Another inspiration from <a href="http://www.thekitchn.com/recipe-spaghetti-squash-66645" target="_blank">thekitchn</a>. Don't think I'll need to modify this one beyond method for cooking squash.</span><br />
<br />
<div itemprop="recipeYield">
<i>Serves 4</i></div>
<span itemscope="" itemtype="http://schema.org/Recipe"><span itemprop="ingredients"></span><br /><span itemprop="ingredients">
1 tablespoon olive oil</span><br /><span itemprop="ingredients">
6 to 8 fresh sage leaves</span><br /><span itemprop="ingredients">
3/4 cup ricotta</span><br /><span itemprop="ingredients">
2 cloves garlic, mashed or grated</span><br />
Salt and freshly ground black pepper<br /><span itemprop="ingredients">
1/2 cup pine nuts, toasted </span><br />
</span><br />
<ol><span itemscope="" itemtype="http://schema.org/Recipe">
<li> <b>Preheat the oven to 400°F: </b>Preheat the oven while you prep the squash.</li>
<li> <b>Slice the squash in half: </b>Use a chef's knife to
cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash
are really tough and hard, so be cautious and work slowly. You can
cradle the squash in a balled-up dish cloth to keep it steady as you
cut. </li>
<li> <b>Scoop out the seeds: </b>Use a soup spoon to scrape
out the seeds and stringy bits of flesh from inside the squash. Be
careful of actually digging into the flesh, though — we want that! The
inside should look clean and fairly smooth. Discard the seeds (or save
them and <a href="http://www.thekitchn.com/how-to-roast-pumpkin-and-squash-seeds-4687">roast them for a snack</a>!).</li>
<li> <b>Place the squash in a roasting pan: </b>Place the squash halves cut-side down in a roasting pan. </li>
<li> <b>Pour in a little water: </b>Pour a little
water in the pan, enough to cover the bottom. Your squash will roast
just fine without it, but I find that the water helps the squash steam
and become more tender. You can also cover the pan with aluminum foil,
if you prefer.</li>
<li> <b>Cook the squash for 45 minutes: </b>Transfer
the squash to the oven and cook for 45 minutes. Smaller squash
will cook more quickly than larger squash. Check the squash after 30
minutes to gauge cooking.</li>
<li><span itemscope="" itemtype="http://schema.org/Recipe"><b>Heat
the olive oil in a small pan:</b> Quickly fry sage leaves until crispy but
not burnt. Crumble sage leaves into a large bowl and combine with
ricotta and garlic. Set aside.
</span></li>
<li> <b>The squash is done when tender: </b>The squash is
ready when you can easily pierce a fork through the flesh all the way to
the peel. The flesh will also separate easily into spaghetti-like
strands. You can also taste it right now — if the noodles are still a
bit crunchy for your taste, put the squash back in the oven for another
15 to 20 minutes. </li>
<li> <b>Scrape out the squash: </b>Use a fork to gently pull
the squash flesh from the peel and to separate the flesh into strands.
The strands wrap around the squash horizontally — rake your fork in the
same direction as the strands to make the longest "noodles."</li>
<li><span itemscope="" itemtype="http://schema.org/Recipe"><b>Add the squash to the bowl with the ricotta mixture: </b><span itemscope="" itemtype="http://schema.org/Recipe"><span itemscope="" itemtype="http://schema.org/Recipe">Combine squash and ricotta mixture and season to taste with salt and pepper.
</span></span><span itemscope="" itemtype="http://schema.org/Recipe"><span itemscope="" itemtype="http://schema.org/Recipe">Sprinkle with pine nuts before serving.
</span></span> </span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"> </span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe"></span><span itemscope="" itemtype="http://schema.org/Recipe">
</span></li>
</span></ol>
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