tag:blogger.com,1999:blog-30284127134328836002024-02-21T01:29:06.279-08:00Always, Always CookingAlways, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3028412713432883600.post-18369286827530898542012-04-02T15:22:00.000-07:002012-04-02T15:22:40.571-07:00Geese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ey930UJA2XR8k5al2k4LpsNMp2gg-OmS1h9AuSplrWJ1cUFnKrbYgStcfwXG9B3j5z7zEx-6sLwoAsfHkEV5QC7-RF2tdq6ix6zAml_RsIw_Bf0Ed2UzsReB1O8kpmzxGh_Le3TPu8k/s1600/IMG_0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ey930UJA2XR8k5al2k4LpsNMp2gg-OmS1h9AuSplrWJ1cUFnKrbYgStcfwXG9B3j5z7zEx-6sLwoAsfHkEV5QC7-RF2tdq6ix6zAml_RsIw_Bf0Ed2UzsReB1O8kpmzxGh_Le3TPu8k/s640/IMG_0722.JPG" width="640" /></a></div>We have Canadian geese all over our backyard at this time of year. Yuk!! They are grazing on Cleg's lush green grass. And, sometime soon, we will see 5 or 6 baby geese running around.... they multiply like bunnies. I could not resist taking a picture of this goose perched on top of Cleg's bench. He acts like he owns the place... or is it a she??<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AN2WaH1-WEoYun2VrUtoJ0CFpJtJu8l86bxWvKyAxuYN2Xjrj9-DzznkL5VPSMVGePedsmMd72WNdMzJyOAfWH27cQ69bY8VVyeE5yqmj9FJIPcER_2SF3_As8q81dUTSl4Oq9F1mUA/s1600/IMG_0472.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AN2WaH1-WEoYun2VrUtoJ0CFpJtJu8l86bxWvKyAxuYN2Xjrj9-DzznkL5VPSMVGePedsmMd72WNdMzJyOAfWH27cQ69bY8VVyeE5yqmj9FJIPcER_2SF3_As8q81dUTSl4Oq9F1mUA/s640/IMG_0472.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Geese from May 2011</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-89541005377219669842012-04-02T15:00:00.000-07:002012-04-02T15:00:39.270-07:00Stir-FryI love to stir-fry vegetables and add grilled chicken or shrimp. I have always made my own sauce until a few weeks ago. I found this yummy Thai basil sauce at Publix... in the gluten-free area!! Now our stir-fry is delicious and fast!! My favorite vegetables are celery, carrot, mushrooms, bell peppers, green onions, broccoli, asparagus, and green cabbage. I am lucky that Cleg's grill has a side burner and I can go outside when it is so hot (like today!) and wok outside. Chop your vegetables the night before... and you will be done in 10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2hMBtJbx5RHn7OwG54DNzU-KDYAlnQF5KZ02P0peloNU_iBFvvwbGBVPvdxjzBw7WFSTz0M-6z6N9YMaMSvYyoikCUiTUj6WDLYBT3jP625Mx0ik7NBzJwkpLTDgIt-65dkCMnTvDCc/s1600/IMG_0724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2hMBtJbx5RHn7OwG54DNzU-KDYAlnQF5KZ02P0peloNU_iBFvvwbGBVPvdxjzBw7WFSTz0M-6z6N9YMaMSvYyoikCUiTUj6WDLYBT3jP625Mx0ik7NBzJwkpLTDgIt-65dkCMnTvDCc/s400/IMG_0724.JPG" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-80101066327102927512012-04-02T13:58:00.000-07:002012-04-02T13:58:00.381-07:00Roasted Vegetable Stacked EnchiladasI love reading food blogs in search of new recipes. So I landed upon this recipe in a round about way... from www.twopeasandtheirpod.com. It is a great vegetarian recipe and will also freeze well.<br />
<br />
<i><u>Ingredients:</u></i><br />
1 large red bell pepper, chopped, seeds removed ( I used a yellow pepper, too)<br />
1 medium zucchini, chopped<br />
1 medium yellow squash, chopped<br />
l large onion, chopped<br />
1 T. olive oil<br />
Salt & pepper<br />
1 can black beans, rinsed & drained<br />
1 tsp. ground cumin<br />
1 tsp. chili powder<br />
2 garlic cloves, minced<br />
1 jalapeno, minced<br />
1/2 cup chopped fresh cilantro<br />
Salt & pepper to taste<br />
<br />
2 cups red enchilada sauce<br />
9-10 small corn tortillas<br />
2 cups shredded Monterey Jack cheese<br />
<br />
<br />
<u><i>Directions:</i></u><br />
Preheat oven to 400 degrees. Place red bell pepper, zucchini, yellow squash, & onion on a large baking sheet. Drizzle with olive oil and toss until veggies are coated. Season with salt & pepper. Roast vegetables for 25-35 minutes, or until tender, stirring occasionally. Remove from oven & let cool to room temperature. Reduce oven temperature to 350 degrees.<br />
Grease an 8x8 square baking pan. In a medium bowl, combine roasted veggies, black beans, cumin, chili powder, garlic, jalapeno, cilantro. Stir and season with salt & pepper.<br />
Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You may have to cut the tortillas to make them fit. Top with 1/3 of the veggie/bean mix and then 1/3 of the cheese. Make a second layer of tortillas, enchilada sauce, veggie mix, and cheese. Top with another layer of tortillas, enchilada sauce, veggie mix and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.<br />
Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove from oven and let cool for 10 minutes. Cut into squares and serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iJynJW50wD-P1NUyUIji0MGar1WV5RpzKI-KSyS6Hd62z0i_o-fXolqjVQxY_dIYWi79u-zEE_uoNbMvFUYNx-jK8ZY5t1P9vbhxIqGBOg9oc17TemeBx17JXu-INRWlsz_oIzy1wIw/s1600/IMG_0719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iJynJW50wD-P1NUyUIji0MGar1WV5RpzKI-KSyS6Hd62z0i_o-fXolqjVQxY_dIYWi79u-zEE_uoNbMvFUYNx-jK8ZY5t1P9vbhxIqGBOg9oc17TemeBx17JXu-INRWlsz_oIzy1wIw/s640/IMG_0719.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie/bean mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4vsZ4F_ipcHFwz36tX5Yogs9ec2jA_w96E6oTY39g77xCPzEmSPvHr4_a5JdHtxvxf5iYFnGISwhRfso1em1QdOG4Kprx2pQSni2DG9imnExMmdoAywYT0BkRWTr4DFaMSxC5JA-dKg/s1600/IMG_0720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="437" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4vsZ4F_ipcHFwz36tX5Yogs9ec2jA_w96E6oTY39g77xCPzEmSPvHr4_a5JdHtxvxf5iYFnGISwhRfso1em1QdOG4Kprx2pQSni2DG9imnExMmdoAywYT0BkRWTr4DFaMSxC5JA-dKg/s640/IMG_0720.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Vegetable Stacked Enchilada !!</td></tr>
</tbody></table>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-56204994652556281922011-10-15T12:05:00.000-07:002011-10-15T12:05:02.221-07:00Swiss ChardLast spring and this fall, Cleg has grown swiss chard in his garden. If you have never tried it, it is delicious. Chop it and saute in olive oil with shallots. Or try this yummy swiss chard tart. I got this recipe from cookingchanneltv.com..... the show is French Food at Home hosted by Laura Calder.<br />
<br />
<u>Savoury Swiss Chard Tart</u><br />
<br />
1 T. oil<br />
2 shallots, minced<br />
1 clove garlic, minced<br />
4 ounces bacon, chopped<br />
1 1/2 pounds Swiss chard, ribs removed<br />
3 eggs<br />
1 cup creme fraiche or heavy cream and sour cream combined<br />
Kosher salt and freshly ground black pepper<br />
4 ounces Gruyere cheese, grated<br />
Handful raisins<br />
Handful toasted pine nuts (way too expensive right now!!)<br />
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed<br />
<br />
Preheat oven to 375 degrees. Heat the oil in a saute pan & fry shallots until soft & translucent. Add the garlic & saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until crispy. Remove to plate with shallots. Divide the chard leaves from the ribs; chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. (Cook's Note: You may want to cover the pan for a few minutes to speed up the process). Add the chard leaves to the pan; season with salt & pepper.<br />
Beat eggs together with the creme fraiche and season with salt & pepper.<br />
<div class="separator" style="clear: both; text-align: center;"></div>In a large bowl, toss the shallots, bacon, chard stems & leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour in the creme mixture. Bake until tart is set, about 30 minutes. Remove from oven and cool. Serve at room temperature<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFVwOzxDm5I1MxKLrktq8vC6EfDTp2zfCoIXbdcwqsIKSI27NZV5UXwg6JRIq7MBXLnONnnHiZQZfq6DYry286M-mySFJQyLt4ItW69YdbY-mYnTB8jKeRPecQQcvNmAWk-JVanhhY_0/s1600/IMG_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFVwOzxDm5I1MxKLrktq8vC6EfDTp2zfCoIXbdcwqsIKSI27NZV5UXwg6JRIq7MBXLnONnnHiZQZfq6DYry286M-mySFJQyLt4ItW69YdbY-mYnTB8jKeRPecQQcvNmAWk-JVanhhY_0/s640/IMG_0516.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqmVRCKm7FsqKjSB6Jv2bcqfnoKXplrZTgnWy_z-wq146buv2ZLUu8KRgQCvNbe4nRi0eC-LrBYJSQZDpMp2zoixDe_meWZWVkE63bwKmR0XDCVOOtRYQ4E8BALYF9xfbQREsX6QsTv8/s1600/IMG_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqmVRCKm7FsqKjSB6Jv2bcqfnoKXplrZTgnWy_z-wq146buv2ZLUu8KRgQCvNbe4nRi0eC-LrBYJSQZDpMp2zoixDe_meWZWVkE63bwKmR0XDCVOOtRYQ4E8BALYF9xfbQREsX6QsTv8/s640/IMG_0518.JPG" width="640" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-12515175658444537522011-08-01T08:12:00.000-07:002011-08-01T08:12:26.473-07:00Homeade SalsaI never thought about how easy salsa is to make. But with an abundance of tomatoes from the garden, I made some. Of course, I had to look up "Pioneer Woman's" recipe. She used canned tomatoes. Other than that, I followed most of her recipe. Give it a try!<br />
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Combine all of the following in your food processor:<br />
<br />
4-5 tomatoes, skins removed and chopped in large chunks<br />
1/4 cup chopped onion (sweet or red)<br />
1 clove garlic, minced (or more)<br />
1/2 green bell pepper, chopped<br />
1 jalapeno, quartered and sliced (leave seeds in if you want heat)<br />
1/4 tsp sugar<br />
1/4 tsp ground cumin<br />
1/4 tsp salt<br />
1/2 cup cilantro (more if you like)<br />
1/2 lime, juiced<br />
<br />
Pulse until you get the consistency you like. Taste and adjust seasonings. <br />
Refrigerate for at least an hour for flavors to blend. Serve with tortilla chips.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESkt4wTNcouKRlRZ5QrctoeLe2bnJ5OQjsOgsBLf9qYlkWXdcYdaMXErTWb8KDZmK4aknZMQwrI2JvSPULeUp9ArnWA5j8uUy6LvFnzEhLznN44i0XO_1VI0TgodGuRLCkhL0Q1xmLt0/s1600/IMG_0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESkt4wTNcouKRlRZ5QrctoeLe2bnJ5OQjsOgsBLf9qYlkWXdcYdaMXErTWb8KDZmK4aknZMQwrI2JvSPULeUp9ArnWA5j8uUy6LvFnzEhLznN44i0XO_1VI0TgodGuRLCkhL0Q1xmLt0/s640/IMG_0568.JPG" width="640" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-11241641709385968922011-07-26T10:52:00.000-07:002011-07-26T10:52:28.613-07:00Caprese Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBY5qlGBscFkXhYRwuBreWv7skX_b36hVFPfAXPfd6G5zUhTPzuH-4BXpdBnqkPXW-5eVQx82rqE7pE2Bh5V26c5oGI0Igs7YLqtf9onyMOYvUY_-P8bcij0i0Wv9H4phJuIUQIQCnXE/s1600/IMG_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBY5qlGBscFkXhYRwuBreWv7skX_b36hVFPfAXPfd6G5zUhTPzuH-4BXpdBnqkPXW-5eVQx82rqE7pE2Bh5V26c5oGI0Igs7YLqtf9onyMOYvUY_-P8bcij0i0Wv9H4phJuIUQIQCnXE/s640/IMG_0574.JPG" width="640" /></a></div>Another simple tomato dish..... slices of tomatoes with mozzarella and basil and drizzled with balsamic vinegarAlways, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-83162978404332365712011-07-26T10:45:00.000-07:002011-07-26T10:45:38.207-07:00Tomato SeasonI will be posting lots of yummy tomato recipes in the next few weeks. Cleg has been growing Roma and "Better Boy" tomatoes in his garden. But our favorite tomato dish is still a "BLT" sandwich! Are you drooling yet and wishing you had some of these beautiful tomatoes??<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hyphenhyphene3T9Pe4wlYRHe1wTnOPWjsJyeYlgFNzkHZgqwB8EckGpCc3vKVoU83W0OJmbe9DoybN3gL1tDoEFzNU_oH3-6KAndPSuH8EwaMmROWkNetvauxii3ABC1AZhrX5G0_ljq_80-xc8g/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hyphenhyphene3T9Pe4wlYRHe1wTnOPWjsJyeYlgFNzkHZgqwB8EckGpCc3vKVoU83W0OJmbe9DoybN3gL1tDoEFzNU_oH3-6KAndPSuH8EwaMmROWkNetvauxii3ABC1AZhrX5G0_ljq_80-xc8g/s640/IMG_0572.JPG" width="640" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com1tag:blogger.com,1999:blog-3028412713432883600.post-51250506560388780092011-07-18T15:34:00.000-07:002011-07-18T15:34:31.641-07:00More ZucchiniAnother good zucchini recipe from "Vegetarian Times." I have been using a combination of yellow squash & zucchini. A mandoline makes slicing the squash & onion a lot easier. OXO makes a good one.<br />
<br />
<u>Greek Zucchini Salad with Crumbled Feta</u><br />
<br />
3 Tablespoons lemon juice<br />
2 tsp. grated lemon zest<br />
1 clove garlic, minced (about 1 tsp.)<br />
1/3 cup olive oil<br />
2 medium zucchini, peeled into thin ribbons (about 4 cups)<br />
1 medium sweet onion, thinly sliced<br />
1/2 cup crumbled feta cheese<br />
2 green onions, chopped<br />
1 T. chopped fresh mint<br />
1 T. chopped fresh parsley<br />
<br />
Whisk together lemon juice, lemon zest, garlic in a large serving bowl. Gradually whisk in oil. Season with salt & pepper. Add zucchini and onion, and toss to coat. Cover and marinate a few hours or overnight (and up to 2 days). Sprinkle with feta, green onions, mint & parsley just before serving.<br />
Serves 6<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzga1xhMsW3JGrXFXk4yx2Q1KWI259_pF-1BoJSwu-Kvx-6YLKLchBa-SN2ifq50a-vxob-4DuNjhQ-h841yHK65ywGrKdR6AyFQMsF3iosiKPlsya168MKiGKz3bWCFO7C85aHdAS7dM/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzga1xhMsW3JGrXFXk4yx2Q1KWI259_pF-1BoJSwu-Kvx-6YLKLchBa-SN2ifq50a-vxob-4DuNjhQ-h841yHK65ywGrKdR6AyFQMsF3iosiKPlsya168MKiGKz3bWCFO7C85aHdAS7dM/s400/IMG_0545.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini salad before adding feta & herbs<br />
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</tbody></table>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-23460063123429966922011-07-18T15:21:00.000-07:002011-07-18T15:21:03.493-07:00Marinated Roasted PeppersAbigail is always on the lookout for new vegetable recipes. So, I got this from her... it is delicious!!<br />
<br />
<u>Marinated Roasted Peppers with Capers & Mozzarella</u><br />
6 bell peppers (if you can get a mix of colors, go for it...I used red & yellow)<br />
1/4 cup red wine vinegar<br />
1 clove garlic, minced<br />
Salt, to taste<br />
Freshly ground black pepper, to taste<br />
2 T. extra-virgin olive oil<br />
2 T. capers, drained<br />
2 T. flat-leaf parsley, chopped<br />
1/2 pound ball of mozzarella, sliced (use the really fresh stuff if you can)<br />
<br />
Roast the peppers: Preheat oven to 400 degrees. Line peppers on a large baking sheet & roast for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, every 15 minutes. It's safer to extend the cooking time than shorten it, as the skins will only come off easily if they are full cooked.<br />
Or you can roast them on the grill; it takes a lot shorter time. Rotate them constantly when grilling or they can explode!<br />
Once they are fully roasted, cover the pepper tray with another piece of foil & let peppers cool. When cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4 inch wide strips<br />
Toss peppers with red wine vinegar, garlic, and a few pinches of salt. Cover & let marinate for an hour or overnight (and up to 4 days) in the fridge.<br />
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, pepper, or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers & parsley & arrange mozzarella over salad.<br />
Eat with some crusty bread and a glass of wine.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZS6EyVT4eIkkoizgPZBrm2s5_W9v09cGLE07yTeaH8g9oiMVnzczf6cinzvELs-rih-Sho63dORaXcwcm-5J7Plt9_OHsP5hpyaxXfxeqxVITj_9FVqL5raBJANpsLvS2IdPerI6q_c/s1600/IMG_0549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZS6EyVT4eIkkoizgPZBrm2s5_W9v09cGLE07yTeaH8g9oiMVnzczf6cinzvELs-rih-Sho63dORaXcwcm-5J7Plt9_OHsP5hpyaxXfxeqxVITj_9FVqL5raBJANpsLvS2IdPerI6q_c/s400/IMG_0549.JPG" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-91588358388965911312011-06-20T08:44:00.000-07:002011-06-20T08:44:57.808-07:00Too HOT !!The weather has really been warm this summer. Hope it cools down sometime. Anyway, thought you would like to see a picture of last winter to cool down.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWkEovsnj4g5MUvebxHOgCcwFQ5TLVAYJZ-HPGrDnj2XXzaifMk2hJlAfprg4TJ4-oh6l1R09oGfziqDIVMT8rbiGR_2sO_7WQ7PfTkIFDuvjideHGgsBXA_7WVgIn1J6BoioGk5EMZk/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWkEovsnj4g5MUvebxHOgCcwFQ5TLVAYJZ-HPGrDnj2XXzaifMk2hJlAfprg4TJ4-oh6l1R09oGfziqDIVMT8rbiGR_2sO_7WQ7PfTkIFDuvjideHGgsBXA_7WVgIn1J6BoioGk5EMZk/s640/IMG_0385.JPG" width="640" /></a></div><br />
We took a boat ride yesterday around noon, and it was cool while riding. Kerry took these great pictures of Gracie and George enjoying the ride.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NuGzGURanAutnMfEO4iaAhmhg0MQTyoPJDmiJsqfWiiDt-EMLBSx7f9WZGUfh1L_XvR01ocsclCZdjVIWRD5lOKBYf7qJ-DvVOcjmxHJeosuJOg1I7D8ftZIrDaTK3mAM4QATL8irX8/s1600/DSC_3328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NuGzGURanAutnMfEO4iaAhmhg0MQTyoPJDmiJsqfWiiDt-EMLBSx7f9WZGUfh1L_XvR01ocsclCZdjVIWRD5lOKBYf7qJ-DvVOcjmxHJeosuJOg1I7D8ftZIrDaTK3mAM4QATL8irX8/s400/DSC_3328.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like Gracie's life jacket??</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEUqNDNLagasAcJpbO7Q8bri6PPmB2nii-NpJZqKZ4JC8BbgGjl28uuxprCCfBb5GdMuh9HMvvrSjNgIj2oHsObfvDebhZSCvPpet1QfunH6VwNngkaCJ1gOnO5rutAg1HFwXGpjer6c/s1600/DSC_3425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEUqNDNLagasAcJpbO7Q8bri6PPmB2nii-NpJZqKZ4JC8BbgGjl28uuxprCCfBb5GdMuh9HMvvrSjNgIj2oHsObfvDebhZSCvPpet1QfunH6VwNngkaCJ1gOnO5rutAg1HFwXGpjer6c/s400/DSC_3425.jpg" width="265" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-13779302983689696162011-06-20T08:28:00.000-07:002011-06-20T08:28:15.826-07:00Breakfast BowlsThis is a delicious brunch recipe. I got this from my cookbook "The Pioneer Woman Cooks". If you are not familiar with the pioneer woman (Ree Drummond), you must go to her blog and read the <u><i>confessions </i></u>area... ThePioneerWoman.com. She has become quite famous from her blog.<br />
The first time I made these, I cut the recipe in half for just Cleg & me... it was too much. I cooked them again yesterday for Tommy, Kerry, Cleg, and me, and used the whole recipe for 6 bowls (obviously 6 large bowls). It was so good!!<br />
<br />
<u>Breakfast Bowls (Makes 8 servings)</u><br />
1 Tablespoon butter, plus extra for the bowls<br />
1/2 large onion, diced<br />
2 russet potatoes (peel on), baked (at 375 degrees for 45-50 minutes), and cut into 1/2 inch cubes<br />
Salt & pepper to taste<br />
8 eggs, beaten<br />
3/4 cup half & half<br />
6 finely diced plum tomatoes<br />
4 green onions<br />
8 basil leaves, chopped<br />
1 lb. breakfast sausage, browned & crumbled<br />
4 strips thick-cut bacon, fried & crumbled<br />
1 cup grated Monterey Jack cheese<br />
1 cup grated sharp Cheddar cheese<br />
<br />
Butter 8 ovenproof bowls or ramekins. Preheat oven to 325 degrees.<br />
In a skillet over medium heat, melt butter. Add diced onion and potatoes. Season with salt & pepper, and cook, stirring occasionally until onion is soft, about 5 minutes. Remove from heat. Set aside.<br />
In a bowl, lightly beat eggs and half & half. Season with salt & pepper. Set aside.<br />
In a mixing bowl, combine the tomatoes, green onions, basil. Stir together & set aside.<br />
To assemble, divide all the ingredients among oven-safe bowls in the following order:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissX_caroShE81uibm3Z9S7-sxzWh-_CIYfM3wmX8PmQDp3jI0B33nNzQaux4XaaDIZHr6vOsmu5U_sQkD0CmEB_k1bjP5IhS-R6xga5ctfExCwN6Kjj2GIsPhsGgT2UUSxBGLWFLcVmo/s1600/IMG_0512.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissX_caroShE81uibm3Z9S7-sxzWh-_CIYfM3wmX8PmQDp3jI0B33nNzQaux4XaaDIZHr6vOsmu5U_sQkD0CmEB_k1bjP5IhS-R6xga5ctfExCwN6Kjj2GIsPhsGgT2UUSxBGLWFLcVmo/s400/IMG_0512.jpg" width="223" /></a> Potato-onion mixture<br />
Sausage<br />
Bacon, Monterey Jack<br />
Egg mixture<br />
Tomato/onion/basil mixture<br />
Sprinkling of cheddar<br />
Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set. Keep an eye on the bowls to be sure the eggs don't brown. It is better for the eggs to come out of the oven slightly runny, as they will continue to cook after they come out of the oven. <br />
<br />
Note: Mine have been taking 25 minutes or more to cook; however, my bowls are larger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY6t-9g_sA34l86DHMo8KkUlMUY3trntS-53n1NLi2iKhW7Mp-5rDQxnMMTrGqxL8YvbKGmB8CYi9tnry9wHesV1Hg8eYP3Fe_nSP1O7BhA0_nJky8Mr0TUz8L9yugLegqpa42hHIMt0/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY6t-9g_sA34l86DHMo8KkUlMUY3trntS-53n1NLi2iKhW7Mp-5rDQxnMMTrGqxL8YvbKGmB8CYi9tnry9wHesV1Hg8eYP3Fe_nSP1O7BhA0_nJky8Mr0TUz8L9yugLegqpa42hHIMt0/s400/IMG_0510.JPG" width="400" /></a></div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SeLoU6mGRbOze9yhRGBNP0dbXjsJevkvcRnxggWc7MKuXoccvuIvTEvvyMR0QiMWBMkh82jhmyozshGAC5BE9YAAoIRPZo5zrRo6OHNHpH-ffleHRoKumULNMGTi-MhGgnjKZ56qk1w/s1600/IMG_0514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SeLoU6mGRbOze9yhRGBNP0dbXjsJevkvcRnxggWc7MKuXoccvuIvTEvvyMR0QiMWBMkh82jhmyozshGAC5BE9YAAoIRPZo5zrRo6OHNHpH-ffleHRoKumULNMGTi-MhGgnjKZ56qk1w/s400/IMG_0514.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bowls before baking</td></tr>
</tbody></table>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com1tag:blogger.com,1999:blog-3028412713432883600.post-15160032537876156022011-06-20T07:57:00.000-07:002011-06-20T07:57:38.449-07:00Zucchini, ZucchiniWondering what to do with all the zucchini that is growing in your garden?? Here is another Barefoot Contessa recipe. She calls them pancakes... I call them fritters. I made them the size of a "mini" pancake, only 2-3 inches across.<br />
<br />
<u>Zucchini Fritters</u><br />
2 medium zucchini (about 3/4 lb)<br />
2 T. grated red onion (I used more)<br />
2 extra-large eggs, lightly beaten<br />
6 - 8 Tablespoons all purpose flour<br />
1 tsp. baking powder<br />
1 tsp. kosher salt<br />
1/2 tsp. freshly ground pepper<br />
Unsalted butter & vegetable oil<br />
<br />
Preheat oven to 300 degrees. Grate zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, pepper. If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.<br />
Heat a large (10 to 12-inch) saute pan over medium heat & melt 1/2 tablespoon butter and 1/2 tablespoon oil together in pan. When the butter is hot but not smoking, lower the heat to medium low and drop heaping soup spoons of batter into pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan & keep warm in oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, & continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.<br />
Yield: 10-12 pancakes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2ShzaJdN_UT2P25zFJVQjOqWVhBZJvT-vNO8DxCVowvDRnIepbSRVoymPKDyi8b6B_dQFBWAYBei8bfPWuacL8IMHXxHwaUFnJ4cfbp1r1XV_fWnCJpI29C0pewTM1TCsRmLoHjEZYg/s1600/IMG_0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2ShzaJdN_UT2P25zFJVQjOqWVhBZJvT-vNO8DxCVowvDRnIepbSRVoymPKDyi8b6B_dQFBWAYBei8bfPWuacL8IMHXxHwaUFnJ4cfbp1r1XV_fWnCJpI29C0pewTM1TCsRmLoHjEZYg/s400/IMG_0519.JPG" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-16405218322525814192011-06-13T15:28:00.000-07:002011-06-13T15:28:42.722-07:00Green SaladsWe have really enjoyed eating all the lettuces Cleg grew in his garden this spring. Once I wash them and bag them, they last for weeks. Sadly we will probably finish them this week. Our chef's salads for lunch have been delicious!! Romaine, Butter Crunch, Spinach, Red leaf ... yum! Leftover grilled salmon went in this salad. Are you getting hungry?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFbDmK5n3qVITIMGDvIZzsw9DpAhVlztW0UnVhu_8tTr3nrfTTn17mKR7dydmJNw3kYHuYWRIngvDHHSFMzNBZ3ZMhXJFKJRdViLINVO6tBa-I4gt72d4vrDXkcB2oNv2l9XYsG_7ksY/s1600/IMG_0465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFbDmK5n3qVITIMGDvIZzsw9DpAhVlztW0UnVhu_8tTr3nrfTTn17mKR7dydmJNw3kYHuYWRIngvDHHSFMzNBZ3ZMhXJFKJRdViLINVO6tBa-I4gt72d4vrDXkcB2oNv2l9XYsG_7ksY/s400/IMG_0465.JPG" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3od95N6lUXESfYJGAKNsEhqsPebw72AqgdVpwaVNVH6rC7lm8Dx01_9KTcLtsFPdVrC2-z1-SRei9GA07EnKiKj0vh4aMarI35hmcHu7UzIOGXyTWzBIIhfgfB36SgdSibH-yfmDMPE/s1600/IMG_0501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3od95N6lUXESfYJGAKNsEhqsPebw72AqgdVpwaVNVH6rC7lm8Dx01_9KTcLtsFPdVrC2-z1-SRei9GA07EnKiKj0vh4aMarI35hmcHu7UzIOGXyTWzBIIhfgfB36SgdSibH-yfmDMPE/s400/IMG_0501.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Romaine<br />
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</tbody></table>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-15757139272086276972011-06-13T15:15:00.000-07:002011-06-13T15:15:27.642-07:00Panzanella SaladThis is the salad to make when fresh tomatoes are in season. Buy them from your local produce stand - it will make all the difference. I am pretty sure this is another Barefoot Contessa recipe. Kerry, Sissy, and I love this salad. My sister tried Ina's new version where you roast the veggies first. She said it was not nearly as good. By the way, this recipe is in the family cookbook. <br />
<br />
<u>Panzanella Salad</u><br />
3 T. good olive oil<br />
1 small French bread, cut in 1-inch cubes<br />
1 tsp kosher salt<br />
2 large ripe tomatoes, cut in 1-inch cubes<br />
1 hothouse cucumber, seeded, sliced 1/2" thick (these are the cukes wrapped in cellophane)<br />
1 red bell pepper, cut in 1-inch cubes<br />
1 yellow bell pepper, cut in 1-inch cubes<br />
1/2 red onion, cut in half, sliced thin<br />
20 large basil leaves, coarsely chopped<br />
<br />
Heat oil in large saute pan. Add bread cubes & salt; cook over low to medium heat, tossing frequently for 10 minutes, or until browned. Add more oil if needed.<br />
Whisk together vinaigrette ingredients. In large bowl, mix tomatoes, cucumber, peppers, red onion & basil. Season with salt & pepper. Allow to sit for half an hour for flavors to blend. Add bread cubes right before serving (unless you like soggy bread).<br />
<br />
<u>Vinaigrette:</u><br />
1 tsp finely minced garlic, 1/2 tsp Dijon mustard, 3 T. champagne vinegar, 1/2 cup good olive oil, 1/2 tsp kosher salt, 1/4 tsp freshly ground pepper<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVmnMNUAVosBrZORi5ZruGcSDyE4bRpOEdkZUN-7IU93EXG9LgCTeqTq4okrfUO8bjK1ofVGpzePje315jVVDFfshyphenhyphendWmE2CEnNOIxr_rE30NFzYhY_8ghTn4VMRx3uXiY2MWc6PdjSk/s1600/IMG_0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVmnMNUAVosBrZORi5ZruGcSDyE4bRpOEdkZUN-7IU93EXG9LgCTeqTq4okrfUO8bjK1ofVGpzePje315jVVDFfshyphenhyphendWmE2CEnNOIxr_rE30NFzYhY_8ghTn4VMRx3uXiY2MWc6PdjSk/s400/IMG_0210.JPG" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com1tag:blogger.com,1999:blog-3028412713432883600.post-71783671911000968632011-06-13T14:57:00.000-07:002011-06-13T14:57:18.554-07:00Summer Desserts<div class="separator" style="clear: both; text-align: center;"></div>What happened to May? I have so much to share. Time for a summer dessert. I got this recipe from Ina Garten, a/k/a "Barefoot Contessa." It is called "Eton Mess". It consists of crumbled meringue cookies, fruits, and whipped cream. I make my own meringues... it is very easy but does require a non rainy day. No problem here - we are in a drought! The meringues will keep for days in an airtight container. Or you can purchase meringues from your grocery store. Use whatever fruits you like. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-RDIgGDwOlv5WdWZbObq53XsuIYTttKH-TXEAqIacV4GkRsh28InI9mVNHYghV2s6pNBPmBT2slU-CeBC9PNYLpd6Y49gld62eS7gm8gDCINjA724gnX5elfQ1kS062nYAA_D8HUSnA/s1600/IMG_0476.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-RDIgGDwOlv5WdWZbObq53XsuIYTttKH-TXEAqIacV4GkRsh28InI9mVNHYghV2s6pNBPmBT2slU-CeBC9PNYLpd6Y49gld62eS7gm8gDCINjA724gnX5elfQ1kS062nYAA_D8HUSnA/s320/IMG_0476.JPG" width="320" /></a><u><i>Meringue Cookies</i></u><br />
3 egg whites<br />
1 tsp vinegar<br />
1 tsp vanilla<br />
Pinch salt<br />
1 cup sugar<br />
1 cup chopped nuts<br />
Red food coloring<br />
<br />
Preheat oven to 250 degrees. Beat egg whites until foamy. Add slowly vinegar, vanilla, and salt. Still beat until foamy 1 minute. Beat in sugar slowly over a 7 minute time frame (Important). Fold in nuts and food coloring.. a few drops. Drop on parchment lined cookie sheets. Bake for about 45 minutes to 1 hour. Let cool completely. Store in airtight container.<br />
<br />
<u>Ina's Eton Mess (9 servings)</u><br />
6 (6 ounce) pkg fresh raspberries, divided<br />
1 1/2 cups plus 1/4 cup granulated sugar<br />
2 Tablespoons freshly squeezed lemon juice<br />
1 1/2 Tablespoons framboise liqueur (optional)<br />
2 1/2 cups cold heavy cream<br />
2 tsp vanilla<br />
5 to 6 (3-inch) bakery meringue shells, broken in pieces<br />
<br />
Pour 3 packages of the raspberries, 1 1/2 cups sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork & bring mixture to a full boil over medium-high heat. Lower the heat & simmer for 10 minutes, stirring occasionally, until mixture is syrupy. Fold remaining 3 packages of raspberries and liqueur into hot mixture & refrigerate until very cold.<br />
In bowl of an electric mixer fitted with whisk attachment, beat the cream, the remaining 1/4 cup sugar, and vanilla on medium-high speed until it forms peaks.<br />
In decorative glasses, layer a spoonful of whipped cream, a spoonful of raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.<br />
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So, I did not make this syrup mixture. I just used fresh berries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJFE7-CDfaSpwHoEo_e9_2UjcgRlYqzNO7HR4M-AOYqTdTG3bvJ1ue4HES8-_hGSNLc_eABL6YkPCcZWBpZ52ZCmE_RBDOkTYuV1HdjLmfjuojwZU8SjPIT4i1QpLGLsjkpxLc7Wx50E/s1600/IMG_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJFE7-CDfaSpwHoEo_e9_2UjcgRlYqzNO7HR4M-AOYqTdTG3bvJ1ue4HES8-_hGSNLc_eABL6YkPCcZWBpZ52ZCmE_RBDOkTYuV1HdjLmfjuojwZU8SjPIT4i1QpLGLsjkpxLc7Wx50E/s400/IMG_0481.JPG" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com2tag:blogger.com,1999:blog-3028412713432883600.post-5156651829058885372011-04-13T12:20:00.000-07:002011-04-13T12:20:58.296-07:00Spring has SprungCleg and I created and planted several new flower beds last spring. Cleg went crazy at the end of fall, and bought out all the drastically reduced flowers and bushes!! I think he planted 30+ rhododendron. It has been fun this spring to see all these plants emerge!! And, we only lost a few!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLept0XyhDbUhN93OiSMV_OR5LNOoXaN80K11W8ads_THY2VUQwfhr9ZsM4Sm0O8bpSZHPLO0YouRAe9yEHVeBXZVz39DGF8LRpUU1fzdtugnozghz51a_xjPxnWpSRoFugg4bbA80NV4/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLept0XyhDbUhN93OiSMV_OR5LNOoXaN80K11W8ads_THY2VUQwfhr9ZsM4Sm0O8bpSZHPLO0YouRAe9yEHVeBXZVz39DGF8LRpUU1fzdtugnozghz51a_xjPxnWpSRoFugg4bbA80NV4/s400/IMG_0422.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Snowball" Viburnum</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSDOIJTMsFVWy-AHx1-tU4MT2rQ3YRBimzfcTNg0VXfyn2bphGMKFF9bzjBchCS5ipuFIa4SkO6c8dnfvfVUqwY8d6naQDA4hp3o4E-3rphuCJ0IY1AV_lvK-YNoQh3528uunKvciMic/s1600/IMG_0427.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWSDOIJTMsFVWy-AHx1-tU4MT2rQ3YRBimzfcTNg0VXfyn2bphGMKFF9bzjBchCS5ipuFIa4SkO6c8dnfvfVUqwY8d6naQDA4hp3o4E-3rphuCJ0IY1AV_lvK-YNoQh3528uunKvciMic/s640/IMG_0427.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleg's blackberries</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3KD-c_1h0R_bjEC-9BlR6AVij8PdoFgm33mmV4UfKl1m7Ddyu_jDlDAioSTL22D59d3VhzCOBqoFyz_LxdygxHanbA2Ghhjl9n4p9vzXAgZolLgUSsUVzie_ofdFQwn0ZLJ524-Kpbw/s1600/IMG_0431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk3KD-c_1h0R_bjEC-9BlR6AVij8PdoFgm33mmV4UfKl1m7Ddyu_jDlDAioSTL22D59d3VhzCOBqoFyz_LxdygxHanbA2Ghhjl9n4p9vzXAgZolLgUSsUVzie_ofdFQwn0ZLJ524-Kpbw/s400/IMG_0431.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heuchera "Carmel"</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rhododendron<br />
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</tbody></table>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-79673348517065343682011-04-13T11:39:00.000-07:002011-04-13T11:39:42.034-07:00SpinachOther than fennel, fresh spinach is my other new favorite vegetable. I have made this recipe numerous times, using fresh spinach. The recipe calls for frozen.... but it is much, much better with fresh. Just use a whole bag, and chop it before you saute it. It will only take 2-3 minutes to cook the spinach.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVFmAVtR_lVnOg1KFYOSBLmzCxoi-IABFSCtkFAep4vLq8LPnodcinLpWZOSena6LuaFReCyFzMt0b4Fbvt4mRJdviqT3Sb6Bl37wLZ4s6UFw9WojWTabd4DjGfoAH6FrWrezCoYg2gU/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVFmAVtR_lVnOg1KFYOSBLmzCxoi-IABFSCtkFAep4vLq8LPnodcinLpWZOSena6LuaFReCyFzMt0b4Fbvt4mRJdviqT3Sb6Bl37wLZ4s6UFw9WojWTabd4DjGfoAH6FrWrezCoYg2gU/s320/IMG_0408.JPG" width="320" /></a></div><br />
<u><b>Chicken Florentine Style</b></u><br />
<br />
<ul><li>4 boneless skinless chicken breasts</li>
<li>Salt & freshly ground pepper</li>
<li>All-purpose flour, for dredging</li>
<li>6 T. (3/4 stick) unsalted butter</li>
<li>2 T. shallots, sliced</li>
<li>1 T. chopped garlic</li>
<li>1 1/2 cups dry white wine</li>
<li>1 cup whipping cream</li>
<li>1 T. chopped fresh Italian parsley</li>
<li>2 (10-oz) pkg frozen cut-leaf spinach, thawed, drained.... or 1 Bag fresh spinach, chopped</li>
</ul>Sprinkle chicken with salt & pepper. Dredge chicken in flour to coat slightly. Shake off excess flour. Melt 2 tablespoons butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer chicken to a plate and tent with foil to keep warm.<br />
<br />
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots & garlic & saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high & boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce with salt & pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.<br />
<br />
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach with salt & pepper. Arrange spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.<br />
<br />
Serves 4<br />
<div class="separator" style="clear: both; text-align: center;"></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-42473085491272021242011-04-13T11:18:00.000-07:002011-04-13T11:18:01.876-07:00Tuscan Vegetable Ragout (ragu)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4Fa7DUt8Sw-q14s3XFxCTtH6fWk_bd8AyiTt4kPDUCcRgfD4doGK4o8DQKXKuacubwzcZTeKiPUcnu1id5bby3aR7JD_UEH-g22cWxBng6DG-lvcE9cZ7-OsrAV7-jAepm-sMD-aESM/s1600/IMG_0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4Fa7DUt8Sw-q14s3XFxCTtH6fWk_bd8AyiTt4kPDUCcRgfD4doGK4o8DQKXKuacubwzcZTeKiPUcnu1id5bby3aR7JD_UEH-g22cWxBng6DG-lvcE9cZ7-OsrAV7-jAepm-sMD-aESM/s400/IMG_0405.JPG" width="400" /></a></div>I cooked this after I posted the recipe. It is so colorful and tasty!! Cannot wait for fresh tomatoes.Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-30678480673429631992011-04-11T08:23:00.000-07:002011-04-11T08:23:50.804-07:00Fennel... FennelHave I ever told you how much I love fennel? It is a great vegetable.... you can eat it raw or cooked. I added it to my beef stew all this past winter. And I usually roast it with bell peppers and onions tossed with olive oil. Anyway, here is a great fennel salad that I got from The Cooking Channel..... Laura Calder's show "French Food at Home". Take a look at the recipes from her show. They are simple to cook, and very tasty, and always fresh ingredients. I will post another recipe of hers in a few days. The toasted pine nuts add a nice crunch.<br />
<br />
<u><b>Roasted Fennel Salad</b></u><br />
<br />
<ul><li>1 fennel bulb, fronds reserved</li>
<li>olive oil, for frying</li>
<li>Fleur de sel (sea salt) & freshly ground black pepper</li>
<li>1 orange</li>
<li>1/2 small red onion</li>
<li>Handful small black olives</li>
<li>Handful toasted pine nuts</li>
<li>Zest & juice of 1 lemon</li>
</ul><div>Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4 inch thick. Heat a little olive oil in a saute pan, and, working in batches & seasoning with salt and pepper as you go, fry (or saute) the fennel on both sides until golden & tender. As fennel is done, arrange on a serving platter.</div><div><br />
</div><div>Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel. Squeeze the orange juice over the whole salad.</div><div><br />
</div><div>Slice the onion into paper thin rings & arrange over the salad. Scatter the pine nuts and olives over salad. Squeeze over lemon juice, to taste. Drizzle a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.</div><div>Serves 4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5sp14xHuxFu1VMdTRRL2-itqA8bzfjwMEgLjVJOzmVwxodMwyw-6AFZ5JTJyg1zdiBmfQxkZ9AzGV24HUQT1ib3CfJloTGLokFmPYobKUt3AL4g-mKiEPAdodDQtBrRrLSO9hNun_E/s1600/IMG_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5sp14xHuxFu1VMdTRRL2-itqA8bzfjwMEgLjVJOzmVwxodMwyw-6AFZ5JTJyg1zdiBmfQxkZ9AzGV24HUQT1ib3CfJloTGLokFmPYobKUt3AL4g-mKiEPAdodDQtBrRrLSO9hNun_E/s400/IMG_0402.JPG" width="400" /></a></div><div><br />
</div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-30560205219282822962011-04-11T07:30:00.000-07:002011-04-11T08:31:57.455-07:00Sirloin SlidersThis is a great grill recipe, and our weather calls for these now. I have made these twice in the last 2 weeks. I got this recipe from the Food Network, recipe courtesy of Emeril Lagasse. These are also tasty as leftovers!<br />
<br />
<u><b>Sirloin Sliders with Crispy Bacon & Creamy Horseradish Mayo</b></u><br />
<u><b>Yield: 4 servings</b></u><br />
<u><br />
</u><br />
3/4 pound ground chuck (this is needed to provide some fat!)<br />
3/4 pound ground sirloin<br />
2 tsp minced garlic<br />
1/4 cup minced onion<br />
1 1/4 tsp salt<br />
1/2 tsp + 1/8 tsp freshly ground black pepper<br />
1/2 cup mayonnaise<br />
2 T. sour cream<br />
3 T. prepared horseradish<br />
12 dinner roll-sized small buns, split in 1/2<br />
2 T. melted butter for brushing buns<br />
6 slices bacon, cooked crisp, drained, broken into 2-inch pieces<br />
<br />
In mixing bowl, combine the chuck, sirloin, garlic, onion, 1 tsp salt, 1/2 tsp pepper. Mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on plate & cover with plastic wrap. Allow to sit in refrigerator at least 1 hour and up to overnight for flavors to mingle (an important step!).<br />
In a small bowl, whisk together mayo, sour cream, horseradish. Season with remaining 1/4 tsp salt, and 1/8 tsp pepper. Place in non-reactive bowl and refrigerate until ready to serve, up to 3 days in advance. (Note: I use more horseradish.... taste to decide!)<br />
<br />
When you are ready to cook the burgers, preheat grill to high & lightly butter cut sides of buns with melted butter. Wrap buns in foil & place on coolest part of grill.<br />
Grill burgers about 2 minutes per side for medium. Transfer to the warmed buns & garnish with crispy bacon. Spoon a dollop of horseradish mayo on top of bacon, then place top portion of bun over all.<br />
(I spoon mayo on bun.... it is easier... use a generous amount!).<br />
<br />
<u>Note re: Buns:</u> Pepperidge Farms does make Slider buns... if you can find them. Otherwise, I buy rolls from the deli.Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-16001112578277659732011-04-11T07:10:00.000-07:002011-04-11T07:10:22.827-07:00I'm Back!! with more recipesWow... I cannot believe it has been over 3 months since I last posted. I must do better. All is well here, and I have been cooking a lot. I have spent a lot of time reading other food blogs and going back thru old recipes. Here is a tasty vegetable recipe that I have cooked several times. It is also very colorful! Think how good this will be in the summer with tomatoes and zucchini right out of the garden.<br />
<br />
<u>Tuscan Vegetable Ragout</u><br />
2 tsp olive oil<br />
3 cloves garlic, minced<br />
2 zucchini, halved lengthwise & cut into 1/2 inch slices<br />
1 8-oz can diced tomatoes, undrained (I used 14.5-oz can)<br />
1 15.5-oz can cannellini beans, drained & rinsed (original recipe calls for 2 cans)<br />
1 15-oz can artichoke hearts, quartered<br />
2 Tbs. coarsely chopped Kalamata olives (I used more)<br />
1 Tbs. capers, coarsely chopped<br />
1/4 cup chopped fresh parsley or basil<br />
Salt & freshly ground pepper to taste<br />
<br />
Heat oil in large pot over medium heat. Add garlic & zucchini, cover & cook until softened, about 5 minutes. Stir in tomatoes, beans, & artichoke hearts. Cook until veggies are tender, about 15 minutes.<br />
Add olives, capers, and half the parsley. Season with salt & pepper. Serve sprinkled with remaining parsley.<br />
Serves 4 ( recipe from "Vegetarian Times")Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0tag:blogger.com,1999:blog-3028412713432883600.post-71244544346701742302010-12-13T19:58:00.000-08:002010-12-13T19:58:39.574-08:00Life on the LakeAs I was cooking this afternoon, I looked out my windows and saw a deer grazing in the yard. Then, there were two more. I ran upstairs to take some pictures. I knew if I went out on the deck, they would hear me and run off. So I hung out the window and attempted to get some pictures. In the first picture, it looks like only one deer; however, all three are standing together. I guess Cleg thinks he is feeding the birds.... actually, he is feeding the deer and the squirrels.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ADhuRfSra1z8yXH9hSCmCJeZGoHp5hVch1kQSXuAfR4_0Ewj8D0pTDr-LEVv7j0uBjp20-5D0EFvrlq118JD8IUmOPrI6kiO7q3llzXlCfS6wC9MRdATZkU3PpLtmkl8cLj1e8i2MNk/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ADhuRfSra1z8yXH9hSCmCJeZGoHp5hVch1kQSXuAfR4_0Ewj8D0pTDr-LEVv7j0uBjp20-5D0EFvrlq118JD8IUmOPrI6kiO7q3llzXlCfS6wC9MRdATZkU3PpLtmkl8cLj1e8i2MNk/s640/IMG_0322.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC4ugCF9ud_zgW82ngh9H4xH0dg661e5SUg97pTMC-a_d9IqbXxcFc22NxZ9MMQ6ubjAa66oZcoFDdN6Bs0apv8y9lOWPfO3GANk6RPVUM_bWtEJQRhnV-yVlnsyz851iFn7C2e3ZKwk/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnC4ugCF9ud_zgW82ngh9H4xH0dg661e5SUg97pTMC-a_d9IqbXxcFc22NxZ9MMQ6ubjAa66oZcoFDdN6Bs0apv8y9lOWPfO3GANk6RPVUM_bWtEJQRhnV-yVlnsyz851iFn7C2e3ZKwk/s640/IMG_0325.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">And, two days ago the resident fox was strolling the shoreline. Unfortunately, he is too fast for me to take a picture!! But George would love to catch him!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com3tag:blogger.com,1999:blog-3028412713432883600.post-60828983662102311712010-12-13T19:41:00.000-08:002010-12-13T19:41:41.581-08:00VOMI bet you do not know what that means??!! Veterinary Orthopedic Manipulation<br />
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<div class="separator" style="clear: both; text-align: center;"></div>It seems Gracie is having some problems with her lower back. We did not realize this until twice in a four week time frame she would not eat or jump up or run around. You could tell she was in pain. I lucked out that I was taking her in for a 6-month regular check-up the day she was not feeling well. X-rays were done and revealed the cartilage deterioration on her spine. But guess what??? Our vet has a doggie chiropractor on her staff!! Looks like we caught this early. Gracie has had 5 adjustments, and is doing great!! She is on a different dog food, and has to take Glucosamine daily. So you can now laugh.... Gracie sees a chiropractor!! <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbTxM8yIMXKUr9eF-zaPjPkolArqmaophX-Z6OO9EK6ydOafmgnka8ee5KDZPrF8vWslNKNZpfek93ILmqhPqoKDnl6QQ6_cO9BsUKzSp6O6Fpx1k7GeAxc_GZtMo-A9cfvtNXnzQzRw/s1600/fall2.2009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbTxM8yIMXKUr9eF-zaPjPkolArqmaophX-Z6OO9EK6ydOafmgnka8ee5KDZPrF8vWslNKNZpfek93ILmqhPqoKDnl6QQ6_cO9BsUKzSp6O6Fpx1k7GeAxc_GZtMo-A9cfvtNXnzQzRw/s400/fall2.2009.jpg" width="400" /></a></div>Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com4tag:blogger.com,1999:blog-3028412713432883600.post-35815864831990856612010-12-13T19:17:00.000-08:002010-12-13T19:17:08.184-08:00ThanksgivingI got to spend Thanksgiving in NYC with Abigail. On Wednesday night, we went to a restaurant called Fetch. All the walls of the restaurant were covered with photos of dogs!! It was awesome! And the food was good, too. However, no dogs allowed in the restaurant. <br />
As always, we cooked a Thanksgiving meal at her apartment. It was our traditional vegetarian meal.... homeade macaroni & cheese, roasted veggies (bell peppers, onions, fennel), roasted potatoes with bacon, and salad with pears, blue cheese & dijon vinaigrette. It was yummy!! I did not even miss the turkey. <br />
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And later that night, apple pie... "Harvest Table Apple Pie." <br />
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Friday, while Abigail was at work, I did some Christmas shopping. And that night we went to Madison Square Garden to see Cirque du Soleil......"Wintuk." It was fabulous. They released paper snowflakes towards the end of the show..... it definitely looked like it was snowing!! Our clothes and hair were covered with snowflakes!! It was a great Thanksgiving.Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com1tag:blogger.com,1999:blog-3028412713432883600.post-51950052408243835122010-12-13T18:54:00.000-08:002010-12-13T18:54:11.664-08:00Cookies, CookiesWow!! It has been a while since I have posted. About a month ago I baked several recipes of Chocolate Chip Cookies (Caroline's recipe...in our family cookbook) and took them to my hairdresser. A client of hers lost her son in Afghanistan. So my hairdresser sent care packages to the rest of his troop to show appreciation for all that they do for us. The least I could do was bake cookies! We must remember these men and women as they fight for our country and our freedom. Especially during the holidays.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5c07guPpq0INrO1kWAtns9a7jZyPdaTaJRDXc0BRJ7WhWV7kbZLgvhXvxbz1RrZfPLQugVH-plAukHmlv2-tWzgQD0VMOkWldh4BqgscR7UOy0dENBR18-EjhwgRtrBQ_ehC-nV8AKs/s1600/IMG_0308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5c07guPpq0INrO1kWAtns9a7jZyPdaTaJRDXc0BRJ7WhWV7kbZLgvhXvxbz1RrZfPLQugVH-plAukHmlv2-tWzgQD0VMOkWldh4BqgscR7UOy0dENBR18-EjhwgRtrBQ_ehC-nV8AKs/s320/IMG_0308.JPG" width="320" /></a></div><br />
Today is a really cold & windy day here...in the 20's and tonight is going down into the teens! So this is a good day for baking. My favorite holiday cookie to make is "Old Fashioned Ginger Strips" (Abigail's favorite). It is also in our family cookbook. Here is the recipe if you do not have our cookbook.<br />
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<u>Old Fashioned Ginger Strips</u><br />
3/4 cup margarine, softened<br />
1 cup sugar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlY_i3oJRF7Y-aMWIvfRD-VVWRQdiBrUNVmj4vFsg-i4YZ1KQkOSSO34-nOsz8NKiumfcJ5abIiNWWN3OgNVWPJHDqLiUMs96bCJTpEVH4YkGPzxxYRagi5eGf1oYddM8sy2Lxz4Kk7Y/s1600/IMG_0318.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlY_i3oJRF7Y-aMWIvfRD-VVWRQdiBrUNVmj4vFsg-i4YZ1KQkOSSO34-nOsz8NKiumfcJ5abIiNWWN3OgNVWPJHDqLiUMs96bCJTpEVH4YkGPzxxYRagi5eGf1oYddM8sy2Lxz4Kk7Y/s320/IMG_0318.JPG" width="320" /></a>1 egg<br />
1/4 cup molasses<br />
2 tsp soda<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
1/2 tsp ginger<br />
1/2 tsp cloves<br />
2 1/2 cups all purpose flour<br />
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<u>Glaze</u><br />
3/4 cup powdered sugar<br />
1 T. margarine, softened<br />
1 T. milk<br />
1/2 tsp vanilla<br />
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Heat oven to 350 degrees. Grease cookie sheets. In large bowl, combine margarine, sugar, egg, molasses. Mix thoroughly. Sift flour, soda, salt, spices together. Blend into dough. Divide dough into 6 portions (it will be sticky). You may need to refrigerate for 30 minutes. Using wax paper, roll each portion into a 12-inch log. Place 3 logs onto prepared cookie sheet. Flatten slightly with fingers. Brush tops with water; sprinkle lightly with sugar. Bake for 12-15 minutes, or until golden brown. Cool 5 minutes. <br />
Mix all glaze ingredients together..add more milk if needed. Spoon glaze over bars. Allow glaze to harden. Cut diagonally into 3/4 inch bars.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqGSzs1k-ub9X5bkRejbNR97BjC3zpfnO2SJCMycpWSAQScIhS-0S-kZ4mefcUqLHmcKcyyp9dbs4q1Ypwpbfe-LCc4OkIQU6dionKL8FqWo6OdM5x43W49iS-skEB0CG8So2ZMKupmE/s1600/IMG_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqGSzs1k-ub9X5bkRejbNR97BjC3zpfnO2SJCMycpWSAQScIhS-0S-kZ4mefcUqLHmcKcyyp9dbs4q1Ypwpbfe-LCc4OkIQU6dionKL8FqWo6OdM5x43W49iS-skEB0CG8So2ZMKupmE/s320/IMG_0319.JPG" width="320" /></a></div>ENJOY!!Always, Always Cookinghttp://www.blogger.com/profile/17937940382733903901noreply@blogger.com0