Pots and Pins

Spinach, Grapefruit, Avocado and Toasted Hazelnut Salad with Citrus Dressing

It's been such a horrible month for the country - the bombing in Boston, the explosion in Texas, killer tornadoes and murders every night...I've had a pit in my stomach over all of the horror that seems to play out on the nightly news - so when I crawl into bed at night, the last thing I want to see is more carnage.  But the mister can never get enough blood and guts and thanks to Cable TV, especially the Military Channel, he can watch and rewatch till his heart's content on the TV in our bedroom.  And don't even think of suggesting I tell the mister to go to one of the other TV's in the house to watch his mayhem...he refuses.  This is an issue that seems to pop up every six months or so...I decide I've had enough of his TV crappola and I give him an ultimatum, either "happy TV" or no TV, (Seinfeld or anything on Food Network or the Travel Channel or PBS or Hallmark...it's not like there aren't some great choices!) and if the mister doesn't agree to my terms I tell him I'll starve him into submission or deprive him of desserts and usually after a day or two he willingly capitulates and I get to fall asleep to the sound of laugh-tracks. Then little by little the channels begin to change...he just wants to watch a few minutes of "Vietnam, the Untold Stories"  (Really?  Can there still be stories we haven't heard?!?!)  or a show about the magnificence of the M-16 or the speed of the latest and greatest tanks/jets/bombs...there is NO end! 

 

 

 

 

Well, the ultimatum was once again issued and to drive home the point I served the mister this salad for dinner...as his only dinner.  The mister was not amused.  He whined and complained with every bite...but I thoroughly enjoyed it, his whining and the salad - it's absolutely delicious!  Crunchy toasted hazelnuts, crisp baby spinach, green onions, sweet grapefruit and smooth avocado...it's one of the best salads I've ever had...and it's lo-cal (still trying to squeeze into my dress!) and healthy...but more than that, it's refreshing!  Do yourself a favor and make this soon - it's a dang happy salad - you'll be happy eating it and happy after eating it because you will have done something good for yourself!

Spinach, Grapefruit, Avocado and Toasted Hazelnut Salad with Citrus Dressing - Pots and Pins - Inspired by Grub Restaurant, Seattle

(I had already ordered my lunch at Grub by the time I saw this salad on someone else's plate...it looked so good and the person who was eating it kept saying how great it was!  I decided I would try to make my own version at home and this is what I came up with...so I don't know if it's like Grub's salad or not but I can tell you Grub is a great place for breakfast, brunch, lunch or dinner...I love the atmosphere and the food is amazing.  It's on Queen Anne Hill in Seattle...check it out!)

2 cups baby spinach, washed, dried, stems removed

1/2 cup hazelnuts, toasted

1 ruby red grapefruit, peeled, pith removed and cut into pieces

1 avocado, peeled, pitted, cut into pieces

2 green onion, finely chopped

For the dressing:

3 tablespoons orange juice

3 tablespoons olive oil

salt and pepper to taste

Combine salad ingredients in large bowl.  In small bowl whisk together dressing ingredients and pour over salad mixture.  Toss well.  Serves 4. 

 

Zucchini Roll-ups...

These should be on everyones diet - or everyone who is trying to squeeze themselves into a dress in 20 days!  They are super easy to make and wildly tasty.  Plus they are crunchy, filling and you won't have any complaints, unless you're serving them to a caveman.  My caveman, the mister, asked if they were Vietnamese shrimp rolls...when I said no he asked if they had chicken in them...no again...then he asked if they had pork rolled up inside...no, no, and no.  As a meat and potatoes man, he is never thrilled when he is served something meat-free...he is suspicious of vegetarian meals, like I'm trying to subvert the core of his beliefs...as if he has any...as if his eating green means spotted owls and salmon will live harmoniously with free range chickens and gray wolves.  He is maddening.  The lowly zucchini became a political weapon at the dinner table because he didn't have a bone to chew on.  Maddening I tell you!  Maddening!

 

 

 

Kids would love making these - they are fun to make and fast if you use a mandolin.  If you don't have a mandolin, just slice the zucchini as thinly as possible.  I chose to stuff my zucchini rolls with carrots, daikon radish, cucumber, cilantro and mint...so dang good!  But lest you think that's all there is to these, hold the toothpick...the zucchini strips are first coated with a delicious guacamole sauce...ZING!  And now I expect you are sitting back in your chair saying, "Uh-Huh, that's what I'm talkin' bout!"

 

These make the perfect appetizers, too, but they were great for dinner!  I would plan on about 4 or 5 per person if serving for dinner...maybe even 6 - the scale is not going to jump in the morning even if you have 7!

You can add whatever veggies you like - broccoli, green pepper, asparagus, jalapeno - just slice them all very thin and roll-'em-up! 

Zucchini Roll-Ups - Pots and Pins

For the Guacamole Sauce:

2 avocados

juice from one lime

2 tablespoons green onion, finely chopped

salt and pepper to taste

For the Roll-Ups:

4 zucchini, peels left on, sliced very thinly, lengthwise (you can get about 6 strips from each one)

4 medium carrots, peeled, julienned into 1 1/2-inch strips (I used 12 baby carrots)

1 large daikon radish, peeled and julienned into 1 1/2-inch strips

1 large cucumber, peeled and julienned into 1 1/2-inch strips

1 bunch cilantro, finely chopped

1 bunch mint, finely chopped

24 toothpicks

To assemble:  Coat one zucchini strip with about a teaspoon of guacamole.  Layer on a few carrot, radish, and cucumber strips.  Sprinkle with cilantro and mint.  Roll up, keeping all of the veggies on the zucchini and secure with a toothpick.  Makes 24.

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Happy Mother's Day!  Mom, I wish I could be there - some of your home cookin' would surely cure what ails me!  The mister told me last night he had something special planned for Mother's Day...good thing I didn't hold my breath because this morning he said, "So what should we do today?"  Can you even imagine the shock it would have been to my system if he had something planned?!?  I shall spend this Mother's Day like I do every Sunday...making him breakfast, refilling his drinks, making him lunch, listening to him read me the paper, cooking him meat and potatoes for dinner and if I'm really lucky, he'll go work in the yard and I'll get to watch a chick-flick on the tube. Livin' large...Livin' the dream...Livin' the Life of Riley...Livin' it up...Just like Bogie and Bacall! 

Italian Veggie Stacks in Marinara...

If only I could live on lettuce alone...in my attempt to shed some pounds for the upcoming nuptials, I am eating rabbit food, slurping "diet soup" and noshing on rice cakes...and I've been bored out of my mind!  It was time for a food intervention - I needed something substantial, something delicious and something that wouldn't send the scale soaring...these little beauties did all that and more.

 

 

 

Eggplant, zucchini, yellow squash, onion, tomato, red bell pepper, mushrooms and parsnips - that was the basis for my Veggie Stacks.  I sliced them thin, and for those slices that were too big to fit into my muffin tin, I used a cookie cutter to trim them to the right size (and finely chopped up the remaining bits and sprinkled them on top so nothing went to waste.)  In between each layer of sliced veggie I sprinkled a tiny bit of Parmesan cheese, about 1 tablespoon went into each stack - just enough to hold the veggies together but not enough to make the scale jump!

Can you guess what the pic above is?  No?  There is a bottom tray, upon which the muffin tin rests.  The muffin tin holds the veggie stacks.  The veggie stacks stick up about an inch higher than the muffin tin when they are made.  The muffin tin is covered with foil and then a few extra trays and bakeware are set on top of the foil so as the veggies bake they will be compressed.  When they come out of the oven the veggie stack will have shrunk to the size of the tin.

These are great just like they are pictured above, adorned with only a bit of salt and pepper.  When they are placed into a puddle of marinara sauce, they go from being a side dish to the main event.  Diet friendly and definitely delicious - the two are not mutually exclusive!   These are dang good, easy and fun to make and company worthy!

Veggie Stacks in Marinara - Pots and Pins

If you have a mandoline, use it, if not, just slice veggies as thinly as possible.  You can use whatever vegetables you like - and if you want them to be a bit on the spicy side, toss in some chili flakes.

1 medium eggplant, thinly sliced

1 medium zucchini, thinly sliced

1 yellow squash, thinly sliced

1 parsnip, peeled, thinly sliced

8 mushrooms, thinly sliced

1/2 white onion, finely diced

1/2 red bell pepper, finely diced

Olive oil

1/2 cup (or more) Parmesan cheese, shredded

salt and pepper to taste

1 jar (16 oz.) purchased marinara sauce

Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray and set on to of a rimmed cookie sheet.  Layer slices of vegetable with a sprinkle of the diced onion and red bell pepper between each layer of veggies along with a sprinkle of Parmesan cheese.  Use up all of the veggies, cutting to fit the muffin tin if necessary.  Stack the vegetables high, about 1-inch above the muffin tin.  Drizzle a little olive oil over each stack, sprinkle on a bit more Parmesan cheese and season with salt and pepper to taste. 

Cover muffin tin with foil and stack some trays on top, or something heavy and oven-proof, so the vegetables will be compressed.  Bake at 400 degrees for 30 minutes.  Remove from oven and let sit for 5 minutes.  Heat marinara sauce.  Spoon 1/4 cup of marinara sauce into each dish, place 2 or 3 veggie stacks on top of marinara.  Makes 12 Italian Veggie Stacks, serves 6 (two veggie stacks each).

Mushroom and Wild Rice Frittata...

With just over a month to go until the big day, it finally dawned on me that I should probably think about losing a few pounds so I can fit into the dress I bought - or - I can do what I usually do...continue eating with abandon right up until the day before the big event and then panic, say a prayer pleading to wake up 50 pounds lighter and when that fails (we seem to have prayer-proof ceilings in our house) run to the mall and buy the first thing I find at Omar the Tent Maker.

 

 

 

 

This Frittata is a big part of my "eating better" plan-of-action.  It's got everything I love - chewiness from the wild rice, which is not really a rice but a grass so it's reasonably low in calories, shallots which give this frittata a nice mild crunch, mushrooms that absorb the itty-bitty-pat of butter and turn into creamy gems and then there's just enough bacon to make it worth while.  Oh, and a little cheese.  I happen to have the nutritional info on this, too...one slice is 210 calories...hardly enough to worry about!

The eggs are added to the mushroom/wild rice mixture - and they are flavor-packed with fresh rosemary, nutmeg and parsley...but wait, there's more!  A nice sprinkling of shredded Parmesan cheese finishes the fritatta off - this one is company worthy my friends!  I've made this 3 times in the last month - the mister is not a huge fan as he hates wild rice, but he will eat it, clean his plate in fact, and when I served it to him for the third time he said, "Why do you keep feeding me this crap?  I'm not a hippy!!  And if I was I'd rather smoke grass than eat it!"  Hardy-har-har...that's probably the funniest thing the mister has ever said...might have to put that on his tombstone!

Mushroom and Wild Rice Frittata - Adapted From Eating Well

For the Wild Rice:

1/2 cup wild rice, rinsed

2 cups water

1/8 teaspoon salt

For the Frittata:

5 large eggs

2 large egg whiles

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/4 teaspoon nutmeg

3 teaspoons butter

1/2 cup chopped shallots (or red onion if you want a stronger onion taste)

1 tablespoon minced fresh rosemary

1 lb. cremini mushrooms

1/2 cup shredded Parmesan cheese

5 slices center-cut bacon, cooked, drained and crumbled

Prepare wild rice:  Combine water, rice and salt in a small heavy saucepan;  bring to a boil.  Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes.  Drain and set aside.

Prepare frittata.  About 20 minutes after you start cooking the rice, in an oven-proof skillet cook the bacon until it is almost crisp, remove to paper-toweling to cool a bit and then cut into 1-inch pieces.

In a large bowl whisk together the eggs and egg whites with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg and rosemary.  Set aside.

Drain any bacon grease from skillet, add the butter and when melted add shallots and the remaining 1/4 teaspoons of salt and pepper; cook, stirring, until softened, about 5 minutes.  Stir in mushrooms and cook until mushrooms have released their liquid and the pan is dry, about 6 to 8 minutes.  Stir in wild rice.  Pour reserved egg mixture evenly over the rice mixture.  Partially cover and cook until set around the edges, about 5 minutes.  Sprinkle with Parmesan cheese and bacon pieces.  Place the pan under the broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes.  Let stand for 5 minutes before serving.

This is good, healthy and would be great to serve for brunch or lunch!  The original recipe calls for an assortment of mushrooms, so if you don't like cremini 'shrooms then put in the ones you do.  It also called for proscuitto instead of bacon...I was fresh out of proscuitto and while I love it, if I have a choice I'm always going to pick bacon...bacon, bacon, bacon!

Chicken Tacos with Grilled Cabbage and Avocados...

The mister, as you know, is known for his colorful language, after all, he was a Marine and four-letter words are as mandatory as a buzz cut...but one would think that having his grandchildren around would cause him to choose his words more carefully...but noooo...the mister is unable to open the baby-proof locks on the doors so he lets loose a few gems...the mister steps on a Lego and once again, the words fly out of his mouth faster than Bolt could cross the finish line...the mister finds his precious remote in the bathtub (there wasn't any water in it) and he goes bizzzzzerk, wielding his arms and frothing at the mouth like he was in the Seizure Olympics!  When I called him on his behaviors and pointed out there were children in the room, he just kind of smirked...probably because Max laughed hysterically at his dramatics ...the man is incorrigible!

 

 

 

 

 

Now, on to our recipe du jour...You might be thinking you know all there is to know about Chicken Tacos...and you would be sadly mistaken.  Sadly.  Let me enlighten you on the NEW and IMPROVED Chicken Tacos!!!  Everyone and their burro puts the same ingredients on tacos, beef/pork/chicken, lettuce, tomatoes, cheese, onions, guacamole, cilantro and maybe some salsa and sour cream...am I right?  Well, well, well, have I got a SURPRISE for you!

Three things make these chicken tacos better than anything you've had before...

1.  Grilled cabbage...you've got to trust me on this!

2.  Roasted tomatoes...this should be a no-brainer!

3.  Big slices of fresh avocados...no guac - you'll want the real dealio Coolio and no sour cream either...nothing more is needed because the avocados bind everything together in the most deliciously creamy way!  It's all she wrote - and then some!

Except for this...you will find this recipe and another recipe of mine, my super easy and yummy Radish-Avocado Coins Appetizer on Avocados From Mexico, a website I've just discovered that is full of the most yummy recipes for avocados!!  You will love seeing what other avocado lovers have dreamed up to enjoy! 

Chicken Tacos - Pots and Pins

16 chicken tenders

8 flour tortillas

2 avocados, sliced in half, pit removed, then cut into 1/2-inch (or so) slices

2 cups shredded cheese (either cheddar or a bag of the Mexican blend)

4 large tomatoes, quartered then roasted/grilled

1/2 half head of green cabbage, cut into large slices, roasted/grilled

4 limes

4 green onions, diced

1/2 bunch cilantro, chopped

1/4 cup Italian salad dressing

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

On a rimmed baking sheet combine Italian dressing, cumin and chili powder.  Add chicken tenders and marinate for 30 minutes or more.  Heat grill to medium-high heat.  Place tenders on grill grates, brush with marinade, allow to cook for about 4 to 5 minutes on each side, turning once.  Discard marinade.  After tenders have nice grill marks, move to top of grill, or indirect heat, to stay warm (and to guarantee they are done) while you grill the cabbage and the tomatoes.  Place cabbage and quartered tomatoes in a mesh grill pan if you have one, it not you can set them directly on the grill.  Grill for a total of about 10 minutes or until tomatoes and cabbage are slightly charred on each side, turning as needed. 

To serve tacos:  Warm tortillas, either in foil on the grill or on the stove top or in the microwave.  Place two chicken tenders on top of each tortilla and top them with 3 to 4 slices of avocado, a sprinkling of cheese, a couple of roasted tomatoes, some of the cabbage, onions and cilantro.  Squeeze juice from a quarter of a lime over top.  Season with salt and pepper if desired.  Makes 8 chicken tacos. 

 

(This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.)

Click here for the recipe for my Radish Avocado Coins Appetizer...dang good!  Now this is livin' people!

Breakfast Cookies...Delicious, Filling AND Healthy!

The mister has taken to wearing shorts and a sweatshirt on the weekend around the manse.  This is a disturbing sight.  It's not that he has bad legs, on the contrary, they're quite nice and toned, however they are fluorescent in their whiteness.  But that's not what's disturbing...it's JANUARY and it's COLD and he's wearing shorts!  That can only mean one thing - his brain is not getting enough oxygen, allowing him to think clearly...cold weather = long pants.  I believe that's just one of the equations/questions used to evaluate men with dementia, am I right or am I right?  Maybe I wouldn't be so concerned if he just wore his shorts INSIDE but he wears them OUTSIDE, in the yard, causing our neighbors to don sunglasses as he struts to the mail box and back...and not only that, he's worn them to the hardware store, grocery store and the post office!  He's gone out in PUBLIC in them!  Now, here in the Northwest it's commonplace to see Tree Huggers wearing shorts (from Eddie Bauer) with wool socks (from REI) and sandals (handmade from hemp) but that's their way of making a statement...I'm-a-salmon-loving-spotted owl-protecting-granola-eating-Nirvana-listening-Greenpeace-door-knocking-hiker-biker-EPA-vegan-soy-latte-drinkin'-Microsoftie!  Hear me Roar!  What kind of statement does a Redskins sweatshirt, khaki golf shorts and Converse All-Star-High Tops with white socks make on an OLD MAN?!?  No offense intended to any shorts-wearing-wool-sock-hemp-sandal folks out there...I'm with you in spirit!

 

 

 

If I called these Breakfast Fiber Bars you wouldn't make them, let alone eat them.  If I called them Breakfast Protein Bars, you'd say, "been there, done that."  Calling them Breakfast Cookies allows for a certain illusion...chocolate chips, toasted nuts, chewy, sweet coconut...all those things that make cookies taste so great...and guess what?  THESE have all of that AND MORE!  Orange zest is the underlying flavor, it's fresh and unexpected!  Two of these cookies are a complete breakfast - at least, if you think of a breakfast that fills you up and makes you happy - plus each cookie has about 100 calories, making them a great snack as well...and here's the good part, they are loaded with vitamins and minerals thanks to Wheat Germ (it'll cure what ails you) and Bran Buds (it'll make you reg-lar)!  But don't make the  mistake of thinking they're granola cookies...because they taste much better than anything ganola-y... even if they are HEALTHY and GOOD FOR YOU!  If you eat too many you just might break out your shorts, socks and sandals so go easy at first!

I've been making these Breakfast Cookies for years - all of my friends and family have had them and have loved them.  You're not going to stuff four in your face before you realize you've eaten four, like you might if you were eating Oreos or Tollhouse Cookies...these are dense and chewy and substantial...which is why they are the perfect on the go food for breakfast or snack...give these a try, I think you'll love them!

Breakfast Cookies - Pots and Pins

1 cup butter, softened

1 cup brown sugar, firmly packed

3 eggs

1 teaspoon vanilla

1 tablespoon orange zest

1 cup flour

4 cups rolled oats (do not use instant)

1/4 cup wheat germ

1/4 cup All Bran (Bran Buds) crushed

1 cup shredded coconut

1 cup chopped pecans, toasted

1/2 cup semi-sweet chocolate chips

Coating:

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 375 degrees.  Spread pecans on small baking sheet and bake in oven for 7 to 8 minutes or until lightly brown and fragrant.  Remove and allow to cool.  Keep oven on.  Place All Bran in a Zip-lock style bag and crush with a rolling pin.  Set aside.  In a large mixing bowl, combine butter and brown sugar and mix until smooth.  Add in eggs, vanilla and orange rind and beat on low speed until well blended.  Stir in flour and mix thoroughly.  Add oats, wheat germ, crushed All Bran and blend well.  Fold in coconut, cooled pecans and chocolate chips.  (If you want to add more chocolate chips you can, but to keep the calorie count down I only add a few - just enough to make me think I'm eating a real cookie!  You could also add raisins or Craisins, instead of chocolate chips.) 

Make the coating:  In a small bowl combine 1/2 cup sugar and cinnamon. 

Scoop dough into balls, about 2-inches in diameter, and roll in cinnamon sugar coating.  Place on cookie sheet and flatten slightly with the bottom of a glass.  Cookies should be about 1/2-inch thick.  Bake until lightly browned, about 10 to 12 minutes.  Remove and let sit for a few minutes before placing on wire racks to cool.  Makes 4 dozen cookies.

 

 

Delicious Bran Muffins...

Two nuns walked into a bar and ordered a delicious bran muffin... as if...now that would be a great start to a joke if only delicious and bran, two words as opposite as they come, went together!  Bran is dry and tasteless with "regulating" abilities, and it appeals to practically no one in their right mind, unless they need "regulating."  Bran is also, according to Wikipedia, "... rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins AND dietary minerals!"  And that ain't no load of  #@%$! (which is what you'll get if you eat too much!)  but, if you'll pardon my symbols, turns out that delicious and bran CAN be combined...and this recipe proves it!

 

 

 

Greg Atkinson, a Seattle Super Chef, had a recipe in last Sunday's paper for Molasses and Raisin Bran Muffins, and it caught my eye because he said simmering raisins in water and then pureeing them would "elevate these bran muffins above the commonplace."  Well, I'm all about elevating and practically ran to the kitchen to begin my ascent!  Was it possible to have delicious and bran at the same time?!?  I was going to find out - however, I didn't have wheat bran, which his recipe called for, instead I used Kellogg's Bran Buds...hard-pellet-shaped bits of bran that reminded me of what bunnies leave behind...I thought they would dissolve and melt into bran-nirvana.  I was wrong.  Those little Bran Buds held their shape - so the muffins were lumpy and very chewy...but the flavor of these muffins was undeniable!  Sweet and light on the inside and crispy-chewy and BURNED on the outside!  Only the top half was edible but I wanted the full bran Monty - so off to the store I went in search of wheat bran, I was determined to make the right the second time around.

 

 

 

Alas, wheat bran was no where to be seen...and I didn't feel like driving to Whole Paycheck Foods so I was forced to make another substitution, this time I used Bran Flake Cereal but I ground it up first...clever, no?  Well I thought so.  And while I was thinking I also thought I'd change a few other things in Greg's recipe (so much for making it right!)...so I simmered my raisins in orange juice...and I added in some dates, too!  And then, I got really crazy and tossed in some Maraschino Cherries!  I carefully watched how long they baked, reducing the time Greg suggested by FIVE minutes - burning the first batch proved to be fortuitous because it led me to the second BETTER batch, but I didn't want to push my luck so I watched the time like a hawk!

The end result is a muffin that is sweet and chewy, almost nutty. The bran taste, which is not my favorite, is there, but it's not the dominating flavor and neither is the molasses, which gives just a hint of richness - and you'd never guess there were raisins, dates or cherries in these muffins - just wholesome goodness in every bite.  These muffins are great the next day, too, in fact, they were almost even better.  I couldn't get the boy to eat them though, he turned up his nose claiming an allergy to bran and instead reached for a Hostess Ding Dong...his day of reckoning will come... and the mister will only eat them if there's ice cream on top - he's having a bit of difficulty staying on his diet.  What I don't eat in the next day I'll freeze - and when I'm rushing to get out the door in the morning I'll grab one to eat on the run - healthy, filling and dang good my friends, especially if you don't burn them!

Delicious Bran Muffins - Adapted (heavily) from Greg Atkinson

3/4 cup raisins

1/4 cup pitted dates

1/4 cup Maraschino cherries

1 cup orange juice

1/2 cup canola or corn oil

1/2 cup sugar4

1/2 cup molasses (I used mild molasses and not the full-body variety)

1/2 teaspoon vanilla

1 egg

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups Bran Flake Cereal, finely crushed (about 4 1/2 cups cereal will yield 2 cups crushed)

Line muffin tins with paper liners.  (18 liners needed.)  Preheat oven to 400 degrees.  Put cereal in a plastic Zip-lock style bag and crush it by rolling a rolling pin over the bag or put the cereal in a food processor and process until very small bits remain.  Set aside.  In a small saucepan over medium-high heat, combine the raisins, dates and cherries in the orange juice and bring to a boil.  (In the picture above you'll notice that I did not add my cherries to the orange juice but added them with the sugar and oil.  Either way is fine, I just didn't want you to get hung up on the photo!)  Reduce heat and simmer for 5 minutes.  Transfer mixture, including liquid, to a food processor and process until the mixture becomes a rough puree.  With the motor running, stream in the oil, sugar, molasses and the egg. 

In a separate bowl, whisk together the flour, baking powder, baking soda and salt, then stir in the crushed bran cereal.  Add the orange juice/fruit mixture all at once to the dry mixture and stir just until the dry ingredients are moistened.  Do not overmix.  Fill baking liners about 3/4's of the way and bake until the muffins are browned on top and springy to the touch, about 15 to 17 minutes.  Do not over bake! Cool the muffins on a rack for at least 10 minutes before serving.  Makes 18 regular-sized muffins.

"Psychiatry enables us to correct our faults by confessing our parents' shortcomings."  ~ Laurence J. Peter

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One year ago:  More Quilt Tops

Two years ago:  Ozark Mountain Ham and Beans

Three years ago:  Quilt For Samuel James

Chicken, Barley and Vegetable Soup...

Healthy is as Healthy does.  Unless Healthy is bland and boring.  Then Healthy is replaced by Hostess Ding-Dong's.  I'm just sayin', if one is going to STAY on a diet then one must eat GREAT tasting food or else the jig will be up!  This soup falls into the great-tasting category...plus it gets extra points for being healthy, full of vitamins and fiber and low in calories!

      

 

 

 

Please ignore the red pepper in the photo above, I don't know how it sneaked into the shot but it is NOT part of this soup - the rascal!  Chicken, browned in olive oil, salt and pepper is combined with onion, garlic and crimini mushrooms, which give this soup an earthy taste...make that full-bodied taste.  Fresh veggies round out the rest of the ingredients - and then, even though this tastes great just as it is, it is served with a lemon wedge - yep, you read that right - a lemon wedge!  It brightens up everything, making this, according to the mister, "the most excellent bowl of whatever I've ever had!"  He has such a way with words!  And just because I can, let me give you another example of the King's Speech - he brought up travel again last night and he said he'd like to "ride the trundle."  To which I replied, "Aren't you a little old for that?!?"  I had no idea what he was talking about but that's pretty much my pat come-back to anything he says.  But curiosity got the best of me and I had to ask, "What is a trundle?"  And he said, "You know, that thing that goes under the English Channel!"  Oooooh, the Chunnel...folks, he IS, even at his worst, great entertainment!

Here's the deal:  Cook the chicken, toss in the onions, garlic and 'shrooms.  Add vegetable broth, dump in all the chopped veggies and barley.  Let cook for one hour.  Stir in spinach, cook for 5 more minutes and it's done.  Serve with a lemon slice and sit back and enjoy the "mmm-mmmm's" 'cause you'll hear them, that's for DANG sure!  This isn't a tricked-out recipe - no fancy seasonings, no weird ingredients, just down-home and humble but it gets 5 dangs my friends because this one is dang, dang, dang, dang, dang good!

Chicken, Barley and Vegetable Soup - Pots and Pins

3 chicken breasts, boneless, skinless, cut into bite-size pieces

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 large sweet onion, diced

3 cloves garlic, minced

64 oz. vegetable broth

1 cup crimini mushrooms, sliced

1 cup fresh green beans, cut into 1-inch pieces

1 cup zucchini, diced (about 2 small zucchini)

1 cup carrots, diced (about 2 carrots)

1 cup celery, diced (about 3 stalks celery)

1/2 cup pearled barley

1 cup (packed) fresh spinach, stems removed, roughly chopped

lemon wedges for serving

In a large Dutch oven or stock pot, heat olive oil and add chicken pieces, salt and pepper.  Cook over medium-high heat until chicken begins to brown and is almost cooked through, about 7 to 8 minutes.  Add in onion and cook, stirring occasionally, for about 7 minutes, or until onion just begins to soften.  Stir in garlic and mushrooms and cook for two more minutes.  Pour in vegetable broth.  Add in green beans, zucchini, carrots, celery and barley.  Bring to a boil, cover and reduce heat to low and simmer for one hour.  Remove lid, stir in spinach and cook for additional 5 minutes.  Spoon into serving bowls and serve with lemon wedge to be squeezed into soup.  YUM!  Makes 8 servings.

"You grow up the day you have your first real laugh - at yourself."  ~ Ethel Barrymore

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One year ago:  Red River Chili

Two years ago:  Satsuma Orange Marmalade

Three years ago:  Dixon's Famous Lemon Cream Cheese Pie

 

 

 

Southwest Turkey Burgers...

The mister is cheating on me.  It's painfully obvious...he's being served healthy, lo-cal dishes at night and yet he hasn't lost as much as an ounce!  Ergo...he's cheating.  I'm on to him...I know all about the luscious little vat of fried rice he devours at noon, or the triple bypass burger with a side of fries he freely swallows with a Diet Coke, or the buy-one-get-one-free fried egg and bacon sandwiches he stuffs in because he's under the illusion that he's eating "protein" and that makes it okay!  If he thinks he's fooling me when he let's Caesar Beezer the Wonder Dog out ten times a night - he's sadly mistaken...the pantry door opens at the same time as the freezer...Caesar gets his biscuit and the mister gets his ice cream sandwich!  The mister insisted I stop cooking/baking him into Jabba the Hutt and then he stuffs his face with untold calories during the day!  I think it's time I paid him a visit at Global Headquarters for a little lunch-time intervention!

 

 

 

 

Turkey burgers are not usually on our menu as most are hardly worth a second bite.  When I've made them in the past I usually use this recipe or this one - both are excellent recipes and make a dang good burger, good enough to serve to company at the company BBQ.  This time around I opted for something easier to throw together but I still wanted FLAVOR as turkey can be as bland and dry as the Sahara.  And these were easy and so good it made me wonder why we don't eat turkey burgers more often!

The burger is sandwiched between OroWheat Sandwich Thins, (a very thin bun that resembles cardboard but tastes better) they have less calories and are definitely not as good as a regular hamburger bun, but still good enough to make the sacrifice worthwhile.  My Southwest Turkey Burger is made complete with a slice of cheddar cheese (a 100 calorie addition, hey, I'm not perfect - a girl has needs and one of mine is CHEESE!), a bit of mayo, lettuce and it's topped with salsa...it could almost pass as a "regular burger" it's that good! This burger comes in around 300 calories putting it in the "diet food" category but it still gets 5 dangs on the ol' meter!

Southwest Turkey Burgers - Pots and Pins

1 1/4 lb. ground turkey breast

1/4 cup loosely packed cilantro, chopped

1/4 cup yellow onion, finely diced

1 1/2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

Olive oil

Toppings:

4 slices of Cheese, Monterey Jack, Pepper Jack or Cheddar

Lettuce

8 Fresh tomato slices

1/2 cup Salsa

Mayo

More cilantro!

4 Thinwich Buns

In a large bowl combine turkey, cilantro, onion, cumin, salt and pepper and mix, by hand or with a wooden spoon, until well combined.  Shape into 4 patties.  Drizzle the tops of the patties with a bit of olive oil.  In a large skillet over medium high heat, drizzle a bit of olive oil in the pan.  Using a spatula, place the turkey burgers, olive oil side up, in the pan.  Cook 6 to 7 minutes, then flip to other side and cook an additional 6 to 7 minutes or until burgers are nicely browned and cooked through.

Build your burger by placing on a Thinwich bun and adding the toppings you desire.  I like the salsa on my burger, the mister preferred to dip his into the salsa - do whatever floats your boat!  Makes 4 burgers.

 

 

"I am not a glutton, I am an explorer of food."  ~ Erma Bombeck

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One year ago:  Sew Day - American Hero Quilts

Two years ago:  Coffee Crunch Bars

Three years ago:  Candy Purse

Beet and Parsnip Slaw...

I usually shop at Whole Paycheck Foods about once a month because it's so dang expensive and I'm still semi-addicted to processed foods and Diet Coke, which they don't sell, so it's not one-stop shopping for me.  However, last week I stopped by Whole   Foods to buy some cheese - they do have a fabulous cheese counter - and I was starving so I wandered over to their take-out section and picked up a small container of Beet and Parsnip Slaw.  Yeah, not something I would normally eat but it was bright and colorful and I was curious.  Well what a waste of $2.05!  It was crunchy but bland - really tasteless!  I liked the idea of these two veggies together, since they are both sweet, and decided to make my own version.  May I just say, with the utmost humility, I hit a home run!  My litmus test is always the mister - as he hates anything with flavor - and he scarfed it up - actually he inhaled it so fast I'm not sure he even tasted it!

 

 

 

 The parsnips are peeled and then grated raw - sweet and crunchy!  A little diced green onion is added to the mix, too.  The beets are peeled and then quartered and cooked in boiling water for 5 minutes, just long enough so they are crisp-tender.  Then they are shredded and added to the parsnips and onion.  The "coop-de-group," as the mister likes to say, is the dressing...lime juice, olive oil  and a dash of vinegar (salt and pepper to taste) gives this slaw a zing (for added zing you could zest the lime but I didn't do that because I have to be careful and not push the mister too much with tasty food or else he'll revolt and go back to demanding boiled chicken and potatoes for every meal!) 

Just look at how pretty this is!  The parsnips will turn pink - making this the perfect Valentine's Day side dish!  I loved this - it's fresh, healthy, flavorful and ON MY DIET!  IF my calculations are correct (they usually never are) then this slaw has about 60 calories in a half cup! Now seriously, what more could you want from a diet food?!?

Beet and Parsnip Slaw - Pots and Pins

2 large parsnips, peeled and grated (uncooked)

2 medium beets, peeled and cut into large cubes

1 green onion, finely diced (or more to taste)

juice from two limes

3 tablespoons olive oil

Splash of apple cider vinegar

salt and pepper to taste

Shred/grate parsnips and put in a medium serving dish.  Peel beets and cut into large cubes.  Put beets in a medium saucepan, cover with water and bring to the boil.  Boil for 5 mintues, remove, drain and run under cold water until cool enough to handle.  Grate/shred beets and add to parsnips.  (I used my handy-dandy IKEA grater to grate the parsnips but opted to use the food processor for the beets - both worked grate great!)  Add diced green onion to the beet/parsnip mixture and toss to combine.  In a small bowl combine the lime juice, olive oil and vinegar, mixing well.  Pour over beet mixture.  Season with salt and pepper to taste.  Makes about 3 cups, serves 4 to 6.

Believe it or not our entire meal was lo-cal...Southwest Turkey Burger with a "thin-wich bun"...that recipe will be up tomorrow!  Delicious!

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"Call it a clan, call it a network, call it a tribe, call it a family.  Whatever you call it, whoever you are, you need one."  ~ Jane Howard

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One year ago:  Meyer Lemon and Tarragon Vinaigrette

Two years ago:  Ensalata Pizza

Three years ago:  Pizza al Fungi... Mushroom Pizza