tag:blogger.com,1999:blog-77634606069821567362024-03-19T05:11:51.456-07:00Happy Little Kitchenjeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7763460606982156736.post-43773793234153458922012-08-14T18:10:00.000-07:002012-08-17T11:11:30.305-07:00Chocolate Pots de Crème<br />
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<span style="font-family: Calibri;">This is one of my favorite dessert recipes—simple, rich, and
chocolaty. <span style="mso-spacerun: yes;"> It's a great make-ahead treat, if you don't want to be stuck in the kitchen when guests are over. </span>I found the original version
in the now defunct Chocolatier Magazine, which I still miss very much.<span style="mso-spacerun: yes;"> I've been making this since the 1980's and it's always a hit. </span></span></div>
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<span style="font-family: Calibri;">All you do is take a few ingredients and stick them in a
blender with hot milk, then let chill. Done.</span></div>
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<span style="font-family: Calibri;">I think it looks elegant. I’m not the best one to ask,
though, because those fantastic little chocolate pots don’t last long enough
around me to get a very good look at them.</span></div>
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<span style="font-family: Calibri;">I hope you enjoy them, too!</span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><o:p><span style="font-family: Calibri;"> </span></o:p><br />
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<span style="font-family: Calibri; font-size: x-large;">Chocolate Pots de Crème</span></div>
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<o:p><span style="font-family: Calibri;">(<a href="https://sites.google.com/site/jm2recipes/my-happy-little-kitchen-1/pots-de-creme">printable recipe</a>)</span></o:p></div>
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<span style="font-family: Calibri;">6 ounces semisweet chocolate-chopped fine (I used about 1
cup chocolate chips)</span></div>
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<span style="font-family: Calibri;">1 large egg-room temperature</span></div>
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<span style="font-family: Calibri;">1 tablespoon sugar</span></div>
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<span style="font-family: Calibri;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Calibri;">Pinch of salt</span></div>
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<span style="font-family: Calibri;">¾ cup milk</span></div>
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<span style="font-family: Calibri;">Whipped cream, if you want</span><o:p></o:p></div>
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<span style="font-family: Calibri;">Put chocolate, egg, sugar, vanilla and salt in the blender
or food processor and blend.</span></div>
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<span style="font-family: Calibri;">In a small sauce pot, heat milk till tiny bubbles appear around
the edge of the pot.</span></div>
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<span style="font-family: Calibri;">Pour the hot milk into the blender and mix 30-60 seconds,
until smooth.</span></div>
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<span style="font-family: Calibri;">Divide into 4 serving dishes. Cover each with plastic wrap. Chill
at least 4 hours or overnight.</span></div>
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<span style="font-family: Calibri;">Serve with whipped cream.</span></div>
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<span style="font-family: Calibri;">Serves 4</span></div>
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<span style="font-family: Calibri;">Adapted from From :</span></div>
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<span style="font-family: Calibri;">Nikia Fries Schulte, Jefferson City, Missouri</span></div>
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<span style="font-family: Calibri;">Chocolatier Magazine May 1987</span></div>
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jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com2tag:blogger.com,1999:blog-7763460606982156736.post-54228610176608554442012-08-12T16:09:00.001-07:002012-08-13T19:40:57.390-07:00Sago Pearls in Coconut Milk - dessert!<div class="separator" style="clear: both; text-align: center;">
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Sago Pearls in Coconut Milk...also known as thar-gu ohn nyot, which is Burmese.
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Thank goodness this was really yummy, because I had a few challenges in the cooking process. Not because this was difficult to make, but mainly because I really had no idea what I was doing.<br />
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It started when I went to a local international market. I found sago while looking for boba. It looked like boba (Taiwanese tapioca balls), but was smaller--about half the size of a pea. I had to have it.<br />
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When I got home, I Googled sago and sifted through recipes, settling on one from a site called <a href="http://www.hsaba.com/">Hsba</a>. Hsba's recipe for <a href="http://www.hsaba.com/blog/new-recipes/sago-pearls-in-coconut-milk">Sago Pearls in Coconut Milk</a> looked pretty simple, so I should have no problem, right? Right? Well...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDLvpoSsh9CGN6phBfeUi3Pbos-S8vh78vCNMEzYwO5RxUg187qUGgCOFQm8M5AshCEoiu5CdmVnQeEwILTr88tC9leBizM9qrJPa8jXEAuGQ_TzkzacVIkjYG5mev8kmxLv4QPFuQOs/s1600/sago+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDLvpoSsh9CGN6phBfeUi3Pbos-S8vh78vCNMEzYwO5RxUg187qUGgCOFQm8M5AshCEoiu5CdmVnQeEwILTr88tC9leBizM9qrJPa8jXEAuGQ_TzkzacVIkjYG5mev8kmxLv4QPFuQOs/s320/sago+1.jpg" width="320" /></a></div>
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Attempt #1<br />
The first batch was going so well at first, but I did not fully understand the importance of frequently stirring the sago as it boiled. As it turns out, this is a pretty critical task when cooking tapioca balls because these tiny little suckers adhere very firmly to the bottom of the pan if you do not stir often.<br />
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Attempt #2<br />
With the second batch, I learned another valuable lesson. It seems that there is a fine line between boiling sago and scorching the heck out of the pan and the sago, and stinking up the house for an extended period of time. So, I guess the key is to boil sago <i>gently</i>, and do not use extremely high heat. <br />
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It was at about this point that I had to make a rather hefty contribution to the family curse jar. <br />
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Attempt #3<br />
Success! The sago was cooked, clear and beautiful!<br />
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This recipe also called for palm sugar, which I got from the international market, too. It was pretty hard, so I used a butter knife to sort of jab and cut it out of the jar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYjiDZd2owM779as4421Q2L9ZWLshRMfJVT21WW1R0OCpjehWbwJ0jOb8TvKG6sHKTwIlpEmQ8NWg9WWCQHvNL6goMfn6BUp37owa44wdeYXHkyDRccDvpF7Hib1QSudSc3Oq6DCLzjk/s1600/palm+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYjiDZd2owM779as4421Q2L9ZWLshRMfJVT21WW1R0OCpjehWbwJ0jOb8TvKG6sHKTwIlpEmQ8NWg9WWCQHvNL6goMfn6BUp37owa44wdeYXHkyDRccDvpF7Hib1QSudSc3Oq6DCLzjk/s320/palm+1.jpg" width="320" /></a></div>
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The original recipe measurements were metric, so I converted to U.S. standards. Well, actually it's British, or Imperial...whatever, I made it so we could use cups and teaspoons.<br />
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<span style="font-size: x-large;">Sago Pearls in Coconut Milk</span> recipe</div>
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<a href="https://sites.google.com/site/jm2recipes/my-happy-little-kitchen-1/sago-pearls-in-coconut-milk">(printable recipe)</a></div>
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*recipe modified from <a href="http://www.hsaba.com/" rel="nofollow">www.hsaba.com</a> web site<br />
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<b>ingredients</b></div>
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3 1/2 ounces sago pearls (about 1/2 cup)</div>
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4-5 cups water</div>
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2 tablespoons and 1 teaspoon palm sugar</div>
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3 tablespoons water</div>
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(if you don't have palm sugar, just use packed brown sugar)</div>
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3 tablespoons and 1 teaspoon coconut milk (canned)</div>
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pinch of salt</div>
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1/2 cup coconut milk, chilled (canned)</div>
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Heat 4-5 cups of water in heavy bottomed pot. Boil water and add sago. Stir often (I stirred every 5 minutes). Reduce heat to moderate and cook for a total of about 30 minutes (if using small sago about the half the size of a pea, if larger sago is used cook up to 45 minutes). Stir lots to prevent sticking to the bottom!</div>
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While the sago is cooking, heat the palm sugar and about 3 tablespoons of water over moderate heat, till dissolved. Stir occasionally. The original recipe called for straining this mixture, but I had no sediment and didn't feel like straining, and it was perfect. Let it cool.</div>
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When sago is almost transparent throughout, turn off heat. Stir again. Leave to continue cooking, and put on the lid. Let this sit 30 minutes, stirring occasionally. After the 30 minutes, put in colander and run cool water over it so it stops cooking. The sago should be completely transparent.</div>
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Put sago in a bowl. Pour 3 tablespoons, or so, of the coconut milk over it and sprinkle with salt. Stir. This will keep the sago from sticking to each other.</div>
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Put into serving dishes. Pour over the remaining 1/2 cup of coconut milk and palm sugar to taste. I did not use all the coconut milk or palm sugar, and it was delicious.<br />
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*Sago does not keep well overnight. This is a make-fresh dessert!</div>
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serves 2<br />
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<br />jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com6tag:blogger.com,1999:blog-7763460606982156736.post-69329585083457728322012-05-12T12:56:00.000-07:002012-08-12T09:50:26.526-07:00Carlos and Charlie's Tuna Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3nugyK4vJcT-jfxRPWigEiyV9Xr_9okZsvod9KvAcWMcAQqdQEv8LIuoaVzlKWJxLJ9b75F2Qs8fFPANrRtJGcUt2_-kIKeUq-_QHEC91QMISIROi5_ZGvRJ7ncdq4ymkb7BvJob4pY/s1600/P5122002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3nugyK4vJcT-jfxRPWigEiyV9Xr_9okZsvod9KvAcWMcAQqdQEv8LIuoaVzlKWJxLJ9b75F2Qs8fFPANrRtJGcUt2_-kIKeUq-_QHEC91QMISIROi5_ZGvRJ7ncdq4ymkb7BvJob4pY/s400/P5122002.JPG" width="400" /></a></div>
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<span style="font-size: small;"><a href="http://www.carlosandcharlies.com/">Carlos and Charlie's</a> Restaurants make a dip that I adore--Tuna Dip. I used to frequent their Sunset Boulevard, Santa Monica and Malibu locations to get my fix. Sadly, their restaurants closed in the Los Angeles area. They still have restaurants in Las Vegas Nevada, Austin Texas, Aruba and various locations in Florida and Mexico. The food there is okay, but the atmosphere is terrific! The bars are super fun. And, of course, there's the tuna dip. They make an amazing deep fried ice cream thing too. So if you're looking for beer, tuna dip and ice cream, you need to try Carlos and Charlie's!</span><br />
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<span style="font-size: small;">When they closed, I was determined to make tuna dip. I tinkered around and eventually, I think I got something that is pretty close. I usually make it with "light" or "no fat" sour cream and mayonnaise, and I get baked tortilla chips. I really do prefer the full fat version, but the lighter version is pretty darn yummy, too. </span><br />
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<b><span style="font-size: large;">Carlos'n Charlie's Tuna Dip</span></b><br />
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<a href="https://sites.google.com/site/jm2recipes/carlos-and-charlie-s-tuna-dip-recipe-copied">(printable recipe)</a><br />
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12 oz. can tuna (drain juice and save separately)<br />
½-1 jalapeno - seeded and diced into small pieces<br />
7 green onions - chopped<br />
¼ c. sour cream<br />
¼ c. mayonnaise<br />
2 Tbsp. cilantro - chopped<br />
1/8 tsp cayenne<br />
1/8 tsp Black pepper<br />
1/8 tsp White pepper<br />
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Tortilla chips<br />
Cucumber spears<br />
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Mix dip ingredients & serve with chips or cukes. If you want it really creamy, add more mayo and sour cream. Sometimes I add about 1/8 cup tuna juice to help thin the consistency.<br />
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<span id="goog_332239227"></span><span id="goog_332239228"></span>jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com4tag:blogger.com,1999:blog-7763460606982156736.post-75131097077695967902011-10-19T09:10:00.000-07:002011-10-19T09:10:21.027-07:00Veggies and Rice with Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OMBYKjm7bWW8jpTjZhicA-U5T4OPK83G1qXLwuw59ljCucWf7kVAXhGoHUbTHTGJFN_ZDC1RCMT4arqgbFw0eCRB0mL9I7J6_ANTTtl0DEDy9UWYSjGf_fe0rqF-uCzZOKiqvn1C_M0/s1600/vegie+plate++use++P9160934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OMBYKjm7bWW8jpTjZhicA-U5T4OPK83G1qXLwuw59ljCucWf7kVAXhGoHUbTHTGJFN_ZDC1RCMT4arqgbFw0eCRB0mL9I7J6_ANTTtl0DEDy9UWYSjGf_fe0rqF-uCzZOKiqvn1C_M0/s320/vegie+plate++use++P9160934.jpg" width="301" /></a></div><br />
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Steamed veggies and rice is a favorite dish of mine. This was one of my go-to orders at restaurants when I was living in L.A. I don't really see it on menus anymore, even when I visit Southern Cali. I never did see it on a menu outside of the L.A. area. Oh, well. <br />
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Steamed veggies and rice is yummy, simple to make, healthy and cheap. <br />
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If you have a couple of pots and a steamer, you are good to go.<br />
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<span lang="EN"><div style="text-align: center;"><strong><span style="font-size: x-large;">Veggies and Rice with Parmesan</span></strong></div><br />
<div style="text-align: center;">(<a href="https://sites.google.com/site/jm2recipes/recipes-1/veggiesandricewithparmesan">printable recipe</a>)</div><br />
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1 cup brown Texmati rice (or the rice that you prefer)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCfsem-UO8YxkKqjLqungeWCH0Fs5nFJWEkTewz7LU44JR76pueyjELPp3hPcYx4o9aD9sJOuE3hFK-jb9r0-vUb8_SqPFZ0sW-30ProJUf0McML_lFUOfYU-PH-LfiRHq-E9DQRcs3c/s1600/rice+use+P9160885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCfsem-UO8YxkKqjLqungeWCH0Fs5nFJWEkTewz7LU44JR76pueyjELPp3hPcYx4o9aD9sJOuE3hFK-jb9r0-vUb8_SqPFZ0sW-30ProJUf0McML_lFUOfYU-PH-LfiRHq-E9DQRcs3c/s320/rice+use+P9160885.jpg" width="320" /></a></div><br />
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2 ¼ cups water (you may need more or less water if using another rice, I always check on my rice periodically anyway--sometimes the water recomended is just not enough)<br />
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¼ tsp. salt<br />
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pepper<br />
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1 tbsp. olive oil<br />
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2 cloves garlic- minced<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI69J6kuBiWDeHdM_8W5kwzuULTL7JNEcxD0N3OldCabcYC1xOZGm99s44dvTfQ3hFsQB-OsY9H0vSe18_t6AVDgN52ZlFvvqwH3Ae203rMyGUn94GQLIwA6vBW9OBeSKpUH53WEm58Lw/s1600/garlic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI69J6kuBiWDeHdM_8W5kwzuULTL7JNEcxD0N3OldCabcYC1xOZGm99s44dvTfQ3hFsQB-OsY9H0vSe18_t6AVDgN52ZlFvvqwH3Ae203rMyGUn94GQLIwA6vBW9OBeSKpUH53WEm58Lw/s320/garlic+2.jpg" width="320" /></a></div><br />
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3 green onions-chopped<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHvqLzUfcU2id5pLsN3Mvep4lE6DVEW9kiwYAJoF4KIUUocHQ4pYdgVrxvUR7zkoFG9Sf6iNZ8iJrLomOptf0rIS4xYsdE5cNTlDaMyjdPz2fp5p2EnMI7_jV6L49w_3DxIxyCx6c4rY/s1600/chopped+onions+use+P9020720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHvqLzUfcU2id5pLsN3Mvep4lE6DVEW9kiwYAJoF4KIUUocHQ4pYdgVrxvUR7zkoFG9Sf6iNZ8iJrLomOptf0rIS4xYsdE5cNTlDaMyjdPz2fp5p2EnMI7_jV6L49w_3DxIxyCx6c4rY/s320/chopped+onions+use+P9020720.jpg" width="320" /></a></div><br />
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8 oz. raw broccoli florets<br />
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12 oz. cauliflower florets<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7TqXPtUCLh14PXeIeX96k27DI0SET3dMiLaEr6xuz4Eb5LtjM5CihVt02ckl50fB6h9mM0BPXzaq1q4G0vYrS2PgYIOCc_TgAh1fPT2QBxxNYYHd19DFcGqyslFms7PZGnlwHQ6YXRY/s1600/cauliflower+use+P9160853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7TqXPtUCLh14PXeIeX96k27DI0SET3dMiLaEr6xuz4Eb5LtjM5CihVt02ckl50fB6h9mM0BPXzaq1q4G0vYrS2PgYIOCc_TgAh1fPT2QBxxNYYHd19DFcGqyslFms7PZGnlwHQ6YXRY/s320/cauliflower+use+P9160853.jpg" width="300" /></a></div><br />
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9 oz. carrots - sliced to about ¼” thickness<br />
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11 oz. zucchini (1 zucchini)-sliced to about 1/3” thickness<br />
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5 ½ oz. yellow squash (1 squash)-sliced to about 1/3” thickness<br />
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8 oz. green beans-trimmed<br />
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10 oz. butternut squash-peeled and chopped into 1” pieces<br />
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(if you aren’t sure how to peel butternut squash, A <a href="http://kitchen-parade-veggieventure.blogspot.com/2007/09/steamed-butternut-squash.html">Veggie Venture</a> will show you).<br />
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It's really easy!<br />
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<span style="font-size: small;">2 oz. parmesan - grated</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w7mrV7-tZLdGFX-AwDKen3k7S9-b5S0e2dacmLjal3DB62dsjTqMKjLhewHV87U6uS0ejckUm5YBT5Vw_4cZ-XZMqvifUElFK4jN5JfT6FMEMpNf7Fbar16c08IDP-dIzZl4j1MBzXk/s1600/parmesan+use++P9160892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6w7mrV7-tZLdGFX-AwDKen3k7S9-b5S0e2dacmLjal3DB62dsjTqMKjLhewHV87U6uS0ejckUm5YBT5Vw_4cZ-XZMqvifUElFK4jN5JfT6FMEMpNf7Fbar16c08IDP-dIzZl4j1MBzXk/s320/parmesan+use++P9160892.jpg" width="302" /></a></div><br />
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<span style="font-size: small;">Spray butter</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2RGH05NNyrJceg8z-8Ji8kcb0HSbPe_jDLUWoWUx0zIK3EsnfY1ync-zRcLkdlZt2kh_H_JjtH30G9B4j_NnKEDcZnz4ogDZhflsIfi2Qj-qxXmhRpWCA20dmoZJHE05wpHDgQjk5rE/s1600/vegies+in+pot+P9160922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2RGH05NNyrJceg8z-8Ji8kcb0HSbPe_jDLUWoWUx0zIK3EsnfY1ync-zRcLkdlZt2kh_H_JjtH30G9B4j_NnKEDcZnz4ogDZhflsIfi2Qj-qxXmhRpWCA20dmoZJHE05wpHDgQjk5rE/s320/vegies+in+pot+P9160922.jpg" width="318" /></a></div><br />
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Heat olive oil in a medium sized pot. Add garlic and cook till light brown. Add rice and water. Add salt and pepper. Heat to a boil. <br />
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Then reduce the heat and simmer with a lid on the pot. About 15 minutes before the rice was done, add the green onions. I needed to add more water than what I was supposed to need, so you should check the rice periodically and stir.<br />
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Heat the oven to about 325 F.<br />
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Prepare the pot for steaming the veggies--it should be big (like a pot you’d cook a good sized batch of pasta in). I used one that was about 10” across and 6” high. I use an old school metal steamer that opens up like a flower. Mine is ancient, but it works great. Add water to just below the steamer bottom. <br />
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Add the butternut squash to the steamer pot. <br />
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Add the other veggies to the steamer pot and steam them however long you like them steamed. I layered my veggies. I put the longer cooking veggies on the bottom, so as the top layer was finished cooking, Cover and cook.<br />
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Check the water once in a while so you don't scorch the pot. I have done this. Often.<br />
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This is how long I cooked my veggies:<br />
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Zucchini - 9 minutes<br />
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Yellow squash - 9 minutes<br />
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Green beans - 15 minutes<br />
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Broccoli - 17 minutes<br />
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Cauliflower - 17 minutes<br />
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Carrots - 17 minutes<br />
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Butternut Squash - 30 minutes (till they feel right when you pierce them with a fork, however you like your squash done)<br />
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When the rice is done, toss in the parmesan (save some for sprinkling on top, if you like).<br />
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Put the rice in an oven safe dish. Top with the cooked veggies. Sprinkle with a little cheese. Put in the oven for a few minutes to heat a bit, less than five would be great. <br />
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Some of the restauarants I ordered steamed veggies and rice from gave the option of adding cheddar cheese on the veggies. They heated that so it was all melt-y, and it was hecka yummy. If you are watching cholesterol, I would go light on the cheese. They do have lowfat cheddar, though. <br />
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I have made this dish for folks that aren't into healthy foods, and they really liked it. Even the kids were digging in. <br />
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<div style="text-align: center;"> </div>jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0tag:blogger.com,1999:blog-7763460606982156736.post-15541805548338746202011-10-09T18:55:00.000-07:002011-10-09T18:55:07.658-07:00Connie's Barbecue Sauce<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">This barbecue sauce is the easiest bbq sauce ever. And it’s super good. </span></div><div style="clear: both; text-align: center;">Basically, you throw some ingredients in a pot, boil, and it's done. </div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">I love using it on grilled shrimp, but I have used it on turkey burgers, and grilled chicken, too.<span style="mso-spacerun: yes;"> </span>It’s so good, I can the stuff and give it to friends at Christmas time, and they always want more.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: x-large;">Connie’s Barbecue Sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">(<a href="https://sites.google.com/site/jm2recipes/recipes-1/connie%E2%80%99sbarbecuesauce">printable recipe</a>)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">1 cup ketchup</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">1/3 cup Worcestershire Sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">1 tsp. salt</span></div><div class="separator" style="clear: both; text-align: center;"> <span style="font-family: Calibri;">½ tsp chili powder</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">2 dashes hot sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">2 tbsp. finely chopped onion</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">2 tbsp. lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">1-2 tbsp. brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Stir ingredients in a pot and boil.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">I used green onion this time. I usually use purple onions.</span></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Marinate whatever meat you are using for an hour or more. Baste, especially in the last 15 minutes of cooking. </span></div><div class="separator" style="clear: both; text-align: center;"> </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;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUpzu_iYKKaAPDUsOgo8hzQP8ZbqVTEq3aXXqaTSusVzQMsnEYYWZYSBoaU8XKGMsQs-r9jAZvBPcJgyOW4GHavEq88SmMHC724MZVTlBGw8J5i5tDV-TRNLHpFdQhQYSCy_yftZEaRw/s320/bbq+sauce++use+P9020788.jpg" width="320" /></div>jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0tag:blogger.com,1999:blog-7763460606982156736.post-37581082680908406182011-10-02T19:42:00.000-07:002011-10-02T19:53:59.491-07:00Grape-Nuts Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mnhbei2t5WZybm-r5LmbB50_pqMflf5Fs4oY4KR6DiGq9E7QbRXAOKK2CF0PZV-6xKo3t8O3ciWM9naK6qq8hjSN1b9GNXJFHIlI6P3_waWxMiZV6GfnUcRlkOfkSq5Ppji1PeSSYyk/s1600/grapenut+cookie+drop+on+sheet+PA020993use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv1HdAKWZmP8jGw9JPEnJpa2wrFLA7jxKJMfFTssHV1CBdBd-5fQxkcj95HZWMBIVBqwAV2K9UinZEMiJyE_MHjiWE49XJEd_-mO_K2VqMwFA7ugikrwzlEs6wDWTfR_wGTR-MRyKriw/s1600/grapenuts+cookie+PA021001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv1HdAKWZmP8jGw9JPEnJpa2wrFLA7jxKJMfFTssHV1CBdBd-5fQxkcj95HZWMBIVBqwAV2K9UinZEMiJyE_MHjiWE49XJEd_-mO_K2VqMwFA7ugikrwzlEs6wDWTfR_wGTR-MRyKriw/s320/grapenuts+cookie+PA021001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWUWyIYWv3bDDGV7p-ITDVeR-XqM9moX7Xec3ozOsyNK05SvO751PRqv6BhLg6JUAvmDq6p3xBckg6_y0NXYRkoBbzymhZx3u-cLo1-LKXSZroF7NnjfOT7NpPTgkQhKVBUYpEGjhB7c/s1600/grapenut+cookie+mix+pour+honey+PA020990+use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<div style="text-align: center;">Once again, I was in “trying to get healthy mode,” so I picked up Grape-Nuts Cereal at the store. When I got home, I noticed a <a href="http://www.postcereals.com/recipes/post_recipes/default.aspx?rid=R9944v0E">cookie recipe</a> on the box. Grape-Nuts Cookies--yes! I immediately began to make cookies. I have not yet had a bowl of cereal. </div><div style="text-align: center;"></div><br />
<div style="text-align: center;">The recipe called for ingredients to be mixed with an electric mixer, and I haven’t seen mine since a friend borrowed it a few years back, so the mixer I used was me. <br />
<br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tFeaR71ZaplFwcpqYuGp_6VaW5CMUciY50CQV7piMyd0Rfq2cv5hFTmcVYLETzfPfew7ytMOAaZmOz02voScZJvDAqOb1VQ7PIB1khBPaaNiOv_Z_BkPh-pCM-HgvNPCZWm3m2xmjp8/s1600/oatmeal+PA020976.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tFeaR71ZaplFwcpqYuGp_6VaW5CMUciY50CQV7piMyd0Rfq2cv5hFTmcVYLETzfPfew7ytMOAaZmOz02voScZJvDAqOb1VQ7PIB1khBPaaNiOv_Z_BkPh-pCM-HgvNPCZWm3m2xmjp8/s320/oatmeal+PA020976.jpg" width="320" /></a></div><div style="text-align: center;"><br />
<br />
I was super happy this recipe requires rolled oats. I have an unopened box that will finally get put to good use. I have never been a fan of rolled oats, but I picked those up on another day I was thinking of being healthy. The oatmeal has been kept very safely in the cupboard ever since. I dusted it off and it was fine. </div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCMK3GIUWGmdxsQEm0Fx9cBCxgxaKdAoYY0Ils9xk_UhvbMax3Nr1wvT_oHPdiPUPIr5yte4ERvu5Bum_sFJXGLdlH7K3xAa60d0CuWQRin1Jjj1u3CX_9m6nnRsbvJGAzKTtFa8Nlbg/s1600/brown+sugar+PA020950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCMK3GIUWGmdxsQEm0Fx9cBCxgxaKdAoYY0Ils9xk_UhvbMax3Nr1wvT_oHPdiPUPIr5yte4ERvu5Bum_sFJXGLdlH7K3xAa60d0CuWQRin1Jjj1u3CX_9m6nnRsbvJGAzKTtFa8Nlbg/s320/brown+sugar+PA020950.jpg" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<br />
The recipe called for dark brown sugar, but I only had light brown sugar. It worked quite well.</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I tore my kitchen apart looking for cookie sheets, with no luck. I got to thinking about it, and to tell you the truth, I haven’t made cookies in so many years, they’d probably be rusted through if I did have any cookie sheets. I found a lasagna-style bake pan, so I decided to make due with that. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mnhbei2t5WZybm-r5LmbB50_pqMflf5Fs4oY4KR6DiGq9E7QbRXAOKK2CF0PZV-6xKo3t8O3ciWM9naK6qq8hjSN1b9GNXJFHIlI6P3_waWxMiZV6GfnUcRlkOfkSq5Ppji1PeSSYyk/s1600/grapenut+cookie+drop+on+sheet+PA020993use.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><br />
<br />
Grape-Nuts Cookies<br />
(<a href="https://sites.google.com/site/jm2recipes/home/grape-nuts-cookies">printable recipe</a>)<br />
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½ cup softened butter</div><div style="text-align: center;"> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjU8qBDEwV3o-C7Rl7zO4pMbZdBfkizgXPWVqjF3_GvtFnO76eWuug1Ropd3SY9jVACotvfCKFkfFe5wkitNtIpsy7UIoYGY7SF8qZhWZjC55FiyI8IlzGEMZWVA-Uhey_MlfRicyrZM/s1600/butter+PA020943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjU8qBDEwV3o-C7Rl7zO4pMbZdBfkizgXPWVqjF3_GvtFnO76eWuug1Ropd3SY9jVACotvfCKFkfFe5wkitNtIpsy7UIoYGY7SF8qZhWZjC55FiyI8IlzGEMZWVA-Uhey_MlfRicyrZM/s320/butter+PA020943.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">½ cup firmly packed brown sugar<br />
½ cup granulated sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KLUgZR6KZxv0zA0SqrDctXA6l3q62nY1jDYWjkBy7AKp1CXXA9hqNAAhxBwG2m5H-aleeSBpNqJiI0vLX6j_pkKa7XFfrVfe0NV_mdYpgjEuy0PGIeeKEjrFtqoGmN2l44X1IhZqjww/s1600/sugar+PA020960.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KLUgZR6KZxv0zA0SqrDctXA6l3q62nY1jDYWjkBy7AKp1CXXA9hqNAAhxBwG2m5H-aleeSBpNqJiI0vLX6j_pkKa7XFfrVfe0NV_mdYpgjEuy0PGIeeKEjrFtqoGmN2l44X1IhZqjww/s320/sugar+PA020960.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 tbsp. honey<br />
2 eggs</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xUmyVAn5zwaUSC_fCxiK7h_kYsEI31DbFCGBf38kq6g0_jCyv8lvW_ccRMZwq0cpFMlHmPuJMaKilu6PcEZ3wyF-Mo3mOApMB1i3bhFOclrm-zlOTv_OynghTV_Z34zX7hUqzlhrIc0/s1600/eggs+PA020975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xUmyVAn5zwaUSC_fCxiK7h_kYsEI31DbFCGBf38kq6g0_jCyv8lvW_ccRMZwq0cpFMlHmPuJMaKilu6PcEZ3wyF-Mo3mOApMB1i3bhFOclrm-zlOTv_OynghTV_Z34zX7hUqzlhrIc0/s320/eggs+PA020975.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 tsp. vanilla<br />
1 tsp. baking soda<br />
¼ tsp. salt<br />
2 cups rolled oats<br />
1 cup flour<br />
1 cup Post Grape-Nuts cereal</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA_JHFqUmOpu-Lb4lO3F-TbgV0nbTxMDXXwn6XZkCAL9AyF89p9FyxB-k61aNJiH8eywUv4W9zAw3C2yhhHsCZ_WsJ9_cGbkcNEh8Rerm7Hu8mE2CBtqVBao6E1hi8W0sBVezEiSg9Tw/s1600/grapenuts+PA020984.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA_JHFqUmOpu-Lb4lO3F-TbgV0nbTxMDXXwn6XZkCAL9AyF89p9FyxB-k61aNJiH8eywUv4W9zAw3C2yhhHsCZ_WsJ9_cGbkcNEh8Rerm7Hu8mE2CBtqVBao6E1hi8W0sBVezEiSg9Tw/s320/grapenuts+PA020984.jpg" width="320" /></a><br />
<br />
</div><div style="text-align: center;">Preheat oven to 350 degrees.<br />
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Beat butter and sugar till the mix is smooth. Add honey, eggs and vanilla and mix. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KLUgZR6KZxv0zA0SqrDctXA6l3q62nY1jDYWjkBy7AKp1CXXA9hqNAAhxBwG2m5H-aleeSBpNqJiI0vLX6j_pkKa7XFfrVfe0NV_mdYpgjEuy0PGIeeKEjrFtqoGmN2l44X1IhZqjww/s1600/sugar+PA020960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWUWyIYWv3bDDGV7p-ITDVeR-XqM9moX7Xec3ozOsyNK05SvO751PRqv6BhLg6JUAvmDq6p3xBckg6_y0NXYRkoBbzymhZx3u-cLo1-LKXSZroF7NnjfOT7NpPTgkQhKVBUYpEGjhB7c/s1600/grapenut+cookie+mix+pour+honey+PA020990+use.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWUWyIYWv3bDDGV7p-ITDVeR-XqM9moX7Xec3ozOsyNK05SvO751PRqv6BhLg6JUAvmDq6p3xBckg6_y0NXYRkoBbzymhZx3u-cLo1-LKXSZroF7NnjfOT7NpPTgkQhKVBUYpEGjhB7c/s320/grapenut+cookie+mix+pour+honey+PA020990+use.jpg" width="320" /></a></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;">Add baking soda, salt, rolled oats, flour and Grape-Nuts. Combine till just mixed.<br />
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Drop rounded tablespoons of dough onto lined or greased cookie sheet, 2” apart. Bake 10-14 minutes or till golden brown.<br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mnhbei2t5WZybm-r5LmbB50_pqMflf5Fs4oY4KR6DiGq9E7QbRXAOKK2CF0PZV-6xKo3t8O3ciWM9naK6qq8hjSN1b9GNXJFHIlI6P3_waWxMiZV6GfnUcRlkOfkSq5Ppji1PeSSYyk/s1600/grapenut+cookie+drop+on+sheet+PA020993use.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mnhbei2t5WZybm-r5LmbB50_pqMflf5Fs4oY4KR6DiGq9E7QbRXAOKK2CF0PZV-6xKo3t8O3ciWM9naK6qq8hjSN1b9GNXJFHIlI6P3_waWxMiZV6GfnUcRlkOfkSq5Ppji1PeSSYyk/s320/grapenut+cookie+drop+on+sheet+PA020993use.jpg" width="320" /></a><br />
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</div><div style="text-align: center;">Cool 2-3 minutes, then remove from baking sheet. Cool completely on wire racks. When cool, you can store the cookies you have left in an airtight container (if you are like me, you have already started eating them at this point).<br />
<br />
Makes 4 dozen cookies, or 24 servings (2 cookies per serving).</div><br />
<br />
<br />
<div style="text-align: center;"><br />
They were delicious! <br />
<br />
My neighbor came by and tried one. She loved them! I would give a direct quote, but she used a series of expletives to declare her praise. <br />
<br />
The only thing I would like to change about this recipe is the butter. I am going to try these again, and replace the butter with applesauce. The cookies should come out fine--but I will try it to make sure. I will update the recipe with the applesauce option, if all goes well. </div><div style="text-align: center;"><br />
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</div>jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0tag:blogger.com,1999:blog-7763460606982156736.post-77603519881107373392011-09-04T23:09:00.000-07:002011-10-09T19:01:08.140-07:00Slow Cooker Pulled Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYWtVJdL3wyephJt6EdfpAdCKO73gwKxWCrs79agVWgChhFMK1bR6t39R6wbBhywSOW_wjDBmd_Cg225ZpSRhavLdt6iv9FTNOv8vefvimBW5QrdTZJBIKRq9PRzA5qooDv2Vbwm0Ocg/s1600/pork+sandwich+side+P9040812.jpg"> <br />
</a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOaqQGRosgtRj4Jo6JeOkS77BcJwigHAhjUdDh6jWA1KP1CZ4u9UQB2GVssEqqKIf_lIXRR9gJE7yeNhTI8RRMmOPQfL38buhxhN-m8fmJU8fHEa8dhDvXYHjXXvdzGFTy-dFh-UN0Nw/s1600/pulled+pork+plate+use.jpg"> <br />
</a><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYWtVJdL3wyephJt6EdfpAdCKO73gwKxWCrs79agVWgChhFMK1bR6t39R6wbBhywSOW_wjDBmd_Cg225ZpSRhavLdt6iv9FTNOv8vefvimBW5QrdTZJBIKRq9PRzA5qooDv2Vbwm0Ocg/s1600/pork+sandwich+side+P9040812.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648758655005656226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYWtVJdL3wyephJt6EdfpAdCKO73gwKxWCrs79agVWgChhFMK1bR6t39R6wbBhywSOW_wjDBmd_Cg225ZpSRhavLdt6iv9FTNOv8vefvimBW5QrdTZJBIKRq9PRzA5qooDv2Vbwm0Ocg/s320/pork+sandwich+side+P9040812.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 78%;">Pulled Pork Sandwich with yellow plums (my favorite)</span> </div><br />
<br />
<br />
I found a crock pot at a thrift shop for five bucks and wanted to break it in. <br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2cEfpIStlhcpH3ien3glemZvu3sfAhCV_DLQjR7zalJYgLaxRa9lNCS9ybaJGON3v9HvHE2KLck3YQ0TrsoIWARH4MYvlSluPBWNtuMvQXiUExK7bHayhb6dMYaj4sc3593wRdvjmBo/s1600/slow+cooker+use.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648756715957121122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2cEfpIStlhcpH3ien3glemZvu3sfAhCV_DLQjR7zalJYgLaxRa9lNCS9ybaJGON3v9HvHE2KLck3YQ0TrsoIWARH4MYvlSluPBWNtuMvQXiUExK7bHayhb6dMYaj4sc3593wRdvjmBo/s320/slow+cooker+use.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 238px;" /></a> <br />
<br />
I went to <a href="http://allrecipes.com/">Allrecipes.com</a> and perused the “Slow Cooker” section and spied something that looked interesting. There was a recipe for <a href="http://allrecipes.com/Recipe/slow-cooker-pulled-pork/detail.aspx">Slow Cooker Pulled Pork</a> , and it was made with root beer. <br />
<br />
There were four ingredients, including the buns. I can totally do this. <br />
<br />
I was a little nervous about the pork thing. I have never purchased pork so I didn’t really know what to expect. <br />
<br />
I went to the store and searched the pork section for something resembling a pork tenderloin. <br />
<br />
The names on the packages were slightly different than what the recipe indicated, and I was hesitant to grab what might be the wrong thing. After all, this was a recipe for pulled pork, whatever that is, and I didn’t know if you could pull just any pork. Or beef. Or chicken, for that matter. <br />
<br />
I began interrogating unsuspecting shoppers about pork, and they, for the most part tried to ignore me. I managed to wear one lady down, and she let me know which product would work for this recipe. Before she could summon the security guard, I rushed over to the soda aisle. <br />
<br />
I chose Hires Root beer for two reasons. One, it is quite delicious. And two, a hundred years or so ago, I did a commercial for Hires (titled: “Sitting at the Dock of the Bay”) that played nonstop, and they were very generous with me. I would like to take this opportunity to say, once again, thank you so very much Hires. You paid for lots of fun clothes and sparkly jewelry. <br />
<br />
For some reason, I thought I had a bottle of bbq sauce at home. I did not. Grrrrr. <br />
<br />
That's okay, I made some with a super simple and yummy recipe. I’ll post that later. <br />
<br />
UPDATE: I uploaded the recipe for my <a href="http://myhappylittlekitchen.blogspot.com/2011/10/connies-barbecue-sauce.html">fabuloso bbq sauce</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4X18yGR2vkoIW56deBVBUojcaRr2Cu3he1xwpUAGwrMOavKOfowOCo8elpKDtLkTpaLhbxo19hYQaoiZGbfUPZ_e1iS4K-Uz7A-Si8hFnazG2NUHoy9reEuT6y0SbwWe0ktdpvUUwn8/s1600/bbq+sauce+use.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648757380151563826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4X18yGR2vkoIW56deBVBUojcaRr2Cu3he1xwpUAGwrMOavKOfowOCo8elpKDtLkTpaLhbxo19hYQaoiZGbfUPZ_e1iS4K-Uz7A-Si8hFnazG2NUHoy9reEuT6y0SbwWe0ktdpvUUwn8/s320/bbq+sauce+use.jpg" style="cursor: pointer; display: block; height: 262px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<br />
<br />
All I had to do for the pulled pork recipe was throw the pork and root bear in the crock pot for 6 ½ hours. Drain, pull the pork apart, and stir in bbq sauce. It was so gooooood! <br />
<br />
<br />
Slow Cooker Pulled Pork <br />
<br />
(<a href="https://sites.google.com/site/jm2recipes/my-happy-little-kitchen-3">printable recipe</a>) <br />
<br />
Ingredients: <br />
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1 (2 lb.) boneless pork sirloin roast <br />
1 (12 oz.) can root beer <br />
1 (18 oz.) bottle barbecue sauce <br />
***If eating the pork low carb style (no bread) just use 9 oz. of barbecue sauce. <br />
8 hamburger buns, split and lightly toasted <br />
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***The crock pot I used is a bit small (3 1/2 qt.), so you don't need a big one if you don't have one. <br />
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Directions: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvVEweqAIFHkDPO-JW-Y3Htrrekhz7xvldU8PDT65kNlgJQOGF-gsepl3jjEnCruc5zVJI4m3GlXRE5QOtRwE7IUtHKRLGZOAyVwHNBDE77nKsBWQwM1xEIQdb4_rla_CdlCeKLbCMfQ/s1600/pork+raw+use.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648757772382953154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvVEweqAIFHkDPO-JW-Y3Htrrekhz7xvldU8PDT65kNlgJQOGF-gsepl3jjEnCruc5zVJI4m3GlXRE5QOtRwE7IUtHKRLGZOAyVwHNBDE77nKsBWQwM1xEIQdb4_rla_CdlCeKLbCMfQ/s320/pork+raw+use.jpg" style="cursor: pointer; display: block; height: 259px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
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Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns. <br />
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From Allrecipes.com <br />
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I tried it on a bun, and that was delicious. <br />
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I also tried a low carb version by just using the meat and adding a little salad. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOaqQGRosgtRj4Jo6JeOkS77BcJwigHAhjUdDh6jWA1KP1CZ4u9UQB2GVssEqqKIf_lIXRR9gJE7yeNhTI8RRMmOPQfL38buhxhN-m8fmJU8fHEa8dhDvXYHjXXvdzGFTy-dFh-UN0Nw/s1600/pulled+pork+plate+use.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648758211855373394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOaqQGRosgtRj4Jo6JeOkS77BcJwigHAhjUdDh6jWA1KP1CZ4u9UQB2GVssEqqKIf_lIXRR9gJE7yeNhTI8RRMmOPQfL38buhxhN-m8fmJU8fHEa8dhDvXYHjXXvdzGFTy-dFh-UN0Nw/s320/pulled+pork+plate+use.jpg" style="cursor: pointer; display: block; height: 207px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
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Eating the pulled pork this way requires half the amount of sauce, since the bread won’t be soaking it all up. <br />
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The pork was so good, I didn't miss the bread.jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0tag:blogger.com,1999:blog-7763460606982156736.post-16212211434176553242011-09-04T21:23:00.000-07:002011-09-05T00:03:38.407-07:00Strawberry Milk Boba<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8NkDm95WvsUSk-plbulLQ8lB9RQoTqTR6WdQ-8XA_ifm1QWIpPMQmEXeGHHGtWmONWEf88pk3j_SjTvanG9VKywYlcSctq6pvZ2IWWjECEu4CKZ14-RvqxCEvax5Aqs5iqb3SLRJxak/s1600/boba+done+in+drink+use.jpg">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8NkDm95WvsUSk-plbulLQ8lB9RQoTqTR6WdQ-8XA_ifm1QWIpPMQmEXeGHHGtWmONWEf88pk3j_SjTvanG9VKywYlcSctq6pvZ2IWWjECEu4CKZ14-RvqxCEvax5Aqs5iqb3SLRJxak/s1600/boba+done+in+drink+use.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 157px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8NkDm95WvsUSk-plbulLQ8lB9RQoTqTR6WdQ-8XA_ifm1QWIpPMQmEXeGHHGtWmONWEf88pk3j_SjTvanG9VKywYlcSctq6pvZ2IWWjECEu4CKZ14-RvqxCEvax5Aqs5iqb3SLRJxak/s320/boba+done+in+drink+use.jpg" alt="" id="BLOGGER_PHOTO_ID_5648733775399575298" border="0" /></a><span style="font-size:78%;">(I told my sweetheart that I was going to use a jar for a glass. He was astonished and asked me why I don't just drink out of the carton. Hilarious. Clearly, he's not a southern boy.)</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiXrZc37IN4v_c99dFH_4Q3aZRox-1WEy4u51GXHNLNMPjEuS6Zs30AMpTxQ91MunM-b6JI3T7OGJ2LOeAqzZLYgw6953-u_6oTJWKdnN1lK1ayO5_QtDdymLn7Rs6q2z1NjhMtAN0Co/s1600/strawberries+use.jpg">
<br /></a>I got the idea to try Strawberry Milk Boba from reading an article on <a href="http://how2dostuff.blogspot.com/">How to Do Stuff</a> by <a href="http://www.howtodothings.com/food-drink/how-to-make-strawberry-bubble-tea">Ginny Morris</a>.
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<br />I usually drink Mocha Boba, but Strawberry Milk Boba sounded pretty fantastic.
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<br />I love boba. I love strawberries. I had to try it.
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<br />But first I wanted to do some research on the subject. I recalled a man telling me that you can learn anything on <a href="http://www.youtube.com/">You Tube</a>. He began his career as a balloon twister after watching You Tube videos on the subject. That was good enough for me. I went to this trusted source for information and began my journey into the world of boba. After a few videos, I felt pretty confident that I could tackle this job.
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<br />I went to the International Grocery in Carbondale, Il. It’s a magical place with delectables from around the world. But I was focused on boba. And hummus. And Thai Tea. Okay, I wasn’t focused at all, but I did remember to grab some dried boba.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQu3VsEVo1IjC5ny_i3yHI7adl2V6cG9Q_S4FTLnP30ipdWdoDrUTr7Gx7V4nB_ypDrvlXqLiSfds1ZdNCUIOrSh5PHMNbtcGXqQaIHURJH2udTPXx7m7Fls0jN1AFxWIrzc6DX00VmQ/s1600/boba+pkg+use.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQu3VsEVo1IjC5ny_i3yHI7adl2V6cG9Q_S4FTLnP30ipdWdoDrUTr7Gx7V4nB_ypDrvlXqLiSfds1ZdNCUIOrSh5PHMNbtcGXqQaIHURJH2udTPXx7m7Fls0jN1AFxWIrzc6DX00VmQ/s320/boba+pkg+use.jpg" alt="" id="BLOGGER_PHOTO_ID_5648732045189528450" border="0" /></a>
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<br />The guy that was running the store told me that some people use the packaged Thai Tea mixes with boba. Hmmmmmm. *try this another day*
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<br />Asian stores are a good place to look for boba. You can also find it on Amazon.com. The WuFuYuan brand boba is available there. I really liked that this brand cooked up so quickly, but there are other brands available too.
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<br />I read countless recipes for boba and many of them say that boba can be stored in the sugar syrup for about a week. I‘m pretty sure that this is baloney. I tried it and the boba balls lost their chewiness after one day. They became hard and good for not much more than flicking at people.
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<br />I tried everything. I refrigerated the boba. I left it at room temperature. I even tried microwaving the boba to soften it up. The microwave worked a bit, but not very well. So, I will be making fresh boba, as needed.
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<br />I don’t mind making fresh boba. It’s easy to make. And the Strawberry Milk Boba was super delicious, so it is worth the effort!
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<br /><span style="font-size:180%;"><span style="font-weight: bold;">STRAWBERRY MILK BOBA</span></span>
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<br />(<a href="https://sites.google.com/site/jm2recipes/my-happy-little-kitchen-2">PRINTABLE RECIPE</a>)
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<br />To create Strawberry Milk Boba, we’ll make:
<br />-Simple Syrup
<br />-Boba
<br />-Strawberry Milk
<br />And you’ll need a boba straw! Available super cheap on Amazon.com.
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<br /><span style="font-weight: bold;">Simple Syrup for Boba</span>
<br />¼ cup white sugar
<br />¼ cup brown sugar (I used light brown)
<br />½ cup water
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<br />Boil. Let cool a bit.
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<br /><span style="font-weight: bold;">Boba</span>
<br />1/3 cup dried boba
<br />4-10 cups water
<br />*water needed depends on the cooking time for the boba
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMRWH5nj21B-jvF_lX_C6aaMVjjXKxuZ5H-WCHbVBLoZogeBP2xNYPeZxpqZfKxKeki9QR5wkV23slbpgDf29YA-_hlVFr-IgOSSPrTNRkbz0tGTcSXMLxk3MXAvVrIPhbFnOZwrx6Ms/s1600/boba+dried+in+cup+use.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMRWH5nj21B-jvF_lX_C6aaMVjjXKxuZ5H-WCHbVBLoZogeBP2xNYPeZxpqZfKxKeki9QR5wkV23slbpgDf29YA-_hlVFr-IgOSSPrTNRkbz0tGTcSXMLxk3MXAvVrIPhbFnOZwrx6Ms/s320/boba+dried+in+cup+use.jpg" alt="" id="BLOGGER_PHOTO_ID_5648732448585757586" border="0" /></a>
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<br />Cook boba as directed on the package. I used WuFuYuan boba, which only boils for about 5 minutes. Some boba needs to be cooked for up to 45 minutes, but the package directions will indicate the cooking time. The cooked boba will float. They are chewy when done.
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<br />Strain.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAFRdA6iWZTENnImDOQ1-h_hTTEEMqt4blEBxyrRLpMXOPYnO-oSSYHcg-FV6TRKi7rYb4V1jkBsPBwrUWYHe0f22dGNLKop9tMvAa7mdIn8eBqxhXl6qfxqWjAlP0Y49V9DVYN9zU34/s1600/boba+strain+use.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAFRdA6iWZTENnImDOQ1-h_hTTEEMqt4blEBxyrRLpMXOPYnO-oSSYHcg-FV6TRKi7rYb4V1jkBsPBwrUWYHe0f22dGNLKop9tMvAa7mdIn8eBqxhXl6qfxqWjAlP0Y49V9DVYN9zU34/s320/boba+strain+use.jpg" alt="" id="BLOGGER_PHOTO_ID_5648732911404100114" border="0" /></a>
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<br />Rinse in cool water. Toss boba in the syrup.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUCkrjXu5ayZXWUqt1Sjdjb9Udl2ut8qQ9kBcLrMHgF37L0Ds8wfFVUNh9y-e_2bYQSnFmJOJiIMwkhMHQpPFNNCNxuvCH2L12JGiDLkKubuiKs2M7opAhPmJysnm1IN0mWTM7zOTEwY/s1600/boba+in+jar+in+syrup+P8270599.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUCkrjXu5ayZXWUqt1Sjdjb9Udl2ut8qQ9kBcLrMHgF37L0Ds8wfFVUNh9y-e_2bYQSnFmJOJiIMwkhMHQpPFNNCNxuvCH2L12JGiDLkKubuiKs2M7opAhPmJysnm1IN0mWTM7zOTEwY/s320/boba+in+jar+in+syrup+P8270599.jpg" alt="" id="BLOGGER_PHOTO_ID_5648733248673242098" border="0" /></a>
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<br /><span style="font-weight: bold;">Strawberry Milk</span>
<br />8 Strawberries
<br />½ cup milk
<br />¼ cup half & half
<br />1 tablespoon syrup
<br />1 cup ice
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<br />Blend well in a blender.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiXrZc37IN4v_c99dFH_4Q3aZRox-1WEy4u51GXHNLNMPjEuS6Zs30AMpTxQ91MunM-b6JI3T7OGJ2LOeAqzZLYgw6953-u_6oTJWKdnN1lK1ayO5_QtDdymLn7Rs6q2z1NjhMtAN0Co/s1600/strawberries+use.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiXrZc37IN4v_c99dFH_4Q3aZRox-1WEy4u51GXHNLNMPjEuS6Zs30AMpTxQ91MunM-b6JI3T7OGJ2LOeAqzZLYgw6953-u_6oTJWKdnN1lK1ayO5_QtDdymLn7Rs6q2z1NjhMtAN0Co/s320/strawberries+use.jpg" alt="" id="BLOGGER_PHOTO_ID_5648733500788243842" border="0" /></a>
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<br />Assembly…
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<br />Pour Strawberry Milk in a glass. Scoop boba out of the syrup and spoon into the glass with the Strawberry Milk. Don’t pour in the extra syrup; it just keeps the boba from sticking while you blend your drink, and adds a little flavor.
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<br />Add the boba straw and enjoy!
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<br />jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com1tag:blogger.com,1999:blog-7763460606982156736.post-40917299212351971402011-08-21T13:25:00.000-07:002011-09-04T21:15:18.365-07:00Dad’s Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Fn20ghMDu7h4acLQiHwYjPhmUHae9rTMMQzgPq-_EwlRVzB68XV4XzG4o1nivcFFOX-8VTnFTojYGjh-jbQU9loqLM6P0WxJoMZR4iyzqioE7P3hCwFRq_hwEklGR1NKfYL6nbtb0U/s1600/frog+planter+P8210474.jpg">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUwc5nFEBQn1CLu2NGS6tfbhiTOwSq95HGUtbJimeEYLKYGSb8fDalIrOGWwhJXP5gEB9JPumLIsRJkf34s8zuxnbAutQyFDJeI5ToEehBETxyj2dcDjokEgzs1c4RggJOVGFK_tb8JU/s1600/potatoo+salad+done+P8200434.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUwc5nFEBQn1CLu2NGS6tfbhiTOwSq95HGUtbJimeEYLKYGSb8fDalIrOGWwhJXP5gEB9JPumLIsRJkf34s8zuxnbAutQyFDJeI5ToEehBETxyj2dcDjokEgzs1c4RggJOVGFK_tb8JU/s320/potatoo+salad+done+P8200434.jpg" alt="" id="BLOGGER_PHOTO_ID_5643408817974242130" border="0" /></a>
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<br /><span style="font-size:180%;">Dad’s Potato Salad</span>
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<br />(<a href="https://sites.google.com/site/jm2recipes/ricipes-for-my-happly-little-kitchen">PRINTABLE RECIPE</a>)
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<br />2 ½ lbs. red potatoes-cook, cool and chop
<br />½ c. mayo
<br />½ c. sliced dill pickles-chop
<br />1/8 c sweet relish
<br />1 Tbsp. white wine vinegar
<br />¼ tsp. salt
<br />¼ tsp. pepper
<br />1/8 c. yellow mustard
<br />1 tsp. dill pickle juice
<br />3 stalks celery-chop
<br />½ small red onion-chop fine
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<br />Optional:
<br />Parsley-chopped
<br />3 hard boiled eggs-peeled & chopped
<br />Paprika
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<br />I halve the potatoes and steam the till done. It took about 40 minutes to cook ‘em.
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<br />Stir the mayo, pickles, relish, vinegar, salt, pepper, mustard, pickle juice, celery and onion. Toss in hard boiled eggs and parsley, if you want them.
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<br />Pour the mixture over the potatoes and gently turn till mixed well.
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<br />Sprinkle with paprika, if you are so inclined.
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<br />You can chow down now, but I like to let it sit overnight, so the flavor develops.
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<br />I’m not sure how many people this feeds, but it makes a bunch of potato salad. Maybe it feeds six or something?
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXAdqEeB2aX0485b2QXa3Y4hcb2YRrpp0VyxG6njT2QokLpV0Y2FAHzu9lcmPshiT6n_dz7yC_UY_PXvYsig1JHXSO32mFRmoDb40Yl0ZAPL5kn8GBBP-l8uaAFQHywoGsY8TSDcVUCY/s1600/onions+chopped.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXAdqEeB2aX0485b2QXa3Y4hcb2YRrpp0VyxG6njT2QokLpV0Y2FAHzu9lcmPshiT6n_dz7yC_UY_PXvYsig1JHXSO32mFRmoDb40Yl0ZAPL5kn8GBBP-l8uaAFQHywoGsY8TSDcVUCY/s320/onions+chopped.jpg" alt="" id="BLOGGER_PHOTO_ID_5643409979719680386" border="0" /></a>
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<br />I chopped up the onions a bit and then stuffed them in the Salad Shooter so they would be chopped fine. I *heart* my <a href="http://www.saladshooter.com/">Salad Shooter</a>. I use it all the time for salads.
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<br />It was especially helpful while I worked with these onions. These were mighty potent and I was crying so much you'd a thought a wild raccoon got into my kitchen. Mascara was everywhere.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR6JZVev6km-4gtA_eO2s-UrCgPWFSgJxtxjdUr_IoucsgdiRlwaRpzzjI8iKjB6s8qnQBUJ1e23x1qG-Tayz1L7LPGhar3GOPXstAaRF8uhciaKUmZHDpXg-Uyq-gVjGt8oJBp7KuA0/s1600/potatoes+onions+celery+raw+P8160249.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR6JZVev6km-4gtA_eO2s-UrCgPWFSgJxtxjdUr_IoucsgdiRlwaRpzzjI8iKjB6s8qnQBUJ1e23x1qG-Tayz1L7LPGhar3GOPXstAaRF8uhciaKUmZHDpXg-Uyq-gVjGt8oJBp7KuA0/s320/potatoes+onions+celery+raw+P8160249.jpg" alt="" id="BLOGGER_PHOTO_ID_5643411587284243586" border="0" /></a>
<br />If you don’t have celery, maybe try celery seed.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv9j-0L4fzdHXTopWBW_3w0D46mgg5zNTUWTPsK-S1bYM10rbRLimslgW3vZd7KxRE0KdvSM63WV5FunnCuY1UJlvAywf687V_GUNlNuGWLq1Em46Lz1NryzPxL7PCJr7Sw48GWJJaMk/s1600/celery+chopping+P8200414.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglv9j-0L4fzdHXTopWBW_3w0D46mgg5zNTUWTPsK-S1bYM10rbRLimslgW3vZd7KxRE0KdvSM63WV5FunnCuY1UJlvAywf687V_GUNlNuGWLq1Em46Lz1NryzPxL7PCJr7Sw48GWJJaMk/s320/celery+chopping+P8200414.jpg" alt="" id="BLOGGER_PHOTO_ID_5643410404139555762" border="0" /></a>
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<br />And if you like a really mild flavored potato salad, you might want less mustard and pickles.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaa493O8P5iDSYnuJit1HwG2guk1py8we4FPG7gi31XbKbjpRTK9af2Lf2hY2bTOYy6YilFV93rGJH0AoyrblIsSQr4pxDGuYsqxsCUi_BikT3t9OAKiURsBfKNdfYHWDmZKH6vIijpY/s1600/potato+salad+dressing+bowl+P8200426.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaa493O8P5iDSYnuJit1HwG2guk1py8we4FPG7gi31XbKbjpRTK9af2Lf2hY2bTOYy6YilFV93rGJH0AoyrblIsSQr4pxDGuYsqxsCUi_BikT3t9OAKiURsBfKNdfYHWDmZKH6vIijpY/s320/potato+salad+dressing+bowl+P8200426.jpg" alt="" id="BLOGGER_PHOTO_ID_5643410997364743666" border="0" /></a>
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<br />I used Red Potatoes this time, but I’ll use whatever kind of potato is on sale. Besides, I love all potatoes.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjgODJFFG0OEJ6yJev2WLVQbahhq-yl6tnFIjy8URmqr4P9eN5dRWlI29RO3FwmyeTw7PXTPJ5-sWC3Ihi8-YL0Z6fF2yvfkwYSc_QZ6pSpBMkwBH5X29hQWvZmUSbL8teHMSaLgVFi8/s1600/potatoes+halved+raw+P8190345.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjgODJFFG0OEJ6yJev2WLVQbahhq-yl6tnFIjy8URmqr4P9eN5dRWlI29RO3FwmyeTw7PXTPJ5-sWC3Ihi8-YL0Z6fF2yvfkwYSc_QZ6pSpBMkwBH5X29hQWvZmUSbL8teHMSaLgVFi8/s320/potatoes+halved+raw+P8190345.jpg" alt="" id="BLOGGER_PHOTO_ID_5643412010384577554" border="0" /></a>
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<br />Cook them however you like.
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<br />I almost always steam my veggies. But if you steam the potatoes, don’t forget to check the water because potatoes take a while and the water will be gone before you know it. In fact, I did burned the potatoes. Again.
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<br />I had to disable the fire alarm so my neighbors would not call 9-1-1. Then I had to steam up a second batch of spuds because the first smelled like charcoal. It looks like I’m gonna need some muscle to scrub that pot.
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<br />*think positive* I now have charcoal flavored potatoes for composting. The plants will thank me.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WDjR0iUpb2V6JhMpqmukqrBNEp4X-X-6oA6PHsYyqc8z4Kj2AeuF_uftZlekqaYeCxod_bt563hDB8Y06CrwbHWIzGgtTb1mSUcu8_EicQ0Wf8CK88L2P63VNQfDAgmSYvEWvNOlFz8/s1600/plants+P8210467.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WDjR0iUpb2V6JhMpqmukqrBNEp4X-X-6oA6PHsYyqc8z4Kj2AeuF_uftZlekqaYeCxod_bt563hDB8Y06CrwbHWIzGgtTb1mSUcu8_EicQ0Wf8CK88L2P63VNQfDAgmSYvEWvNOlFz8/s320/plants+P8210467.jpg" alt="" id="BLOGGER_PHOTO_ID_5643413255426426658" border="0" /></a>
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<br />Do you see how selfless I am? I give of myself for the benefit of the environment.
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<br />In our house, there was no written recipe used for potato salad. So obviously, it never came out the same way twice.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdDEI6VjfDHH2poAH0hR68FzwPGso1n1qdEgQJCLqToF2nUmYdxYiPC7HS4qhxNuW1INn_JMSGiFLr24TfH4Ta5udVNux0LWp7wzR1A7eJDflTPFLQWwrmLdutDb3SI-bKNNhyphenhyphenFRgE1o/s1600/dad+2+P8210472.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdDEI6VjfDHH2poAH0hR68FzwPGso1n1qdEgQJCLqToF2nUmYdxYiPC7HS4qhxNuW1INn_JMSGiFLr24TfH4Ta5udVNux0LWp7wzR1A7eJDflTPFLQWwrmLdutDb3SI-bKNNhyphenhyphenFRgE1o/s320/dad+2+P8210472.jpg" alt="" id="BLOGGER_PHOTO_ID_5643412906272796082" border="0" /></a>
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<br />I decided to make this potato salad with measuring devices handy so I could write an actual recipe.
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<br />It’s a pretty standard potato salad. Nothing fancy, but it’s simple and I think it’s good.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Fn20ghMDu7h4acLQiHwYjPhmUHae9rTMMQzgPq-_EwlRVzB68XV4XzG4o1nivcFFOX-8VTnFTojYGjh-jbQU9loqLM6P0WxJoMZR4iyzqioE7P3hCwFRq_hwEklGR1NKfYL6nbtb0U/s1600/frog+planter+P8210474.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Fn20ghMDu7h4acLQiHwYjPhmUHae9rTMMQzgPq-_EwlRVzB68XV4XzG4o1nivcFFOX-8VTnFTojYGjh-jbQU9loqLM6P0WxJoMZR4iyzqioE7P3hCwFRq_hwEklGR1NKfYL6nbtb0U/s320/frog+planter+P8210474.jpg" alt="" id="BLOGGER_PHOTO_ID_5643413569973908402" border="0" /></a>
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<br />jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0tag:blogger.com,1999:blog-7763460606982156736.post-36959931129634554732011-08-12T20:55:00.000-07:002011-09-15T19:56:38.946-07:00Simple Watermelon and Tomato Salad<script type="text/javascript">
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After stumbling across a few watermelon and tomato salad recipes, I decided to try to make one. The only thing is, I don't really like watermelon. <br />
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Then I thought about how healthy watermelon is; that's good. <br />
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And then I remembered all those seeds; that's bad... <br />
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And then I reasoned that I do like the pretty red color; that's good... <br />
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After going back and forth like this for a while, I decided to be wild and just go for it. <br />
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I perused recipes online and decided to pare down one I found from <a href="http://www.myrecipes.com/recipe/tomato-and-watermelon-salad-10000001634657/">My Recipes</a>. I used the most basic ingredients for this first try. The recipe called for red onion, but I didn't have any. Also, I used white wine vinegar instead of the red wine vinegar from My Recipes, because it's what I had in the old cupboard. The My Recipes version gives an option of serving with Romaine lettuce. I do have iceberg right now, but decided against it. I have seen other tomato and watermelon salad recipes with some interesting ingredients, such as avocado and feta. That does sound pretty amazing... <br />
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I, however, will start with the basics. <br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnET0f7YjDuExVQNuMHse1Zvvl9fLFw3AFt864R8uGt9hX_Bpvtcc2tn94yiiCvq_YoL3SroLEkQ-yzdQSftp4Dw_u1wdUY_8fgQdbQHxVPZK0dbuGOQ3aGIKPFO4rLkmZEEmheQgaNsU/s1600/salad1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640190868313233074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnET0f7YjDuExVQNuMHse1Zvvl9fLFw3AFt864R8uGt9hX_Bpvtcc2tn94yiiCvq_YoL3SroLEkQ-yzdQSftp4Dw_u1wdUY_8fgQdbQHxVPZK0dbuGOQ3aGIKPFO4rLkmZEEmheQgaNsU/s320/salad1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div><br />
<div><div></div><div>I got lucky on picking the watermelon. I really have no idea how to properly "thump" these giant fruits, so I just grabbed one. I cut off a hunk to try it and it tasted pretty good. For a watermelon. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCD1WaV85NOSSyTFtC6FS6_c5W64Pv2ulQ29BR2Byl5cdHUux5klpfgqY2lHY6WkHXwkJ2S96C9u2HJoTmRx62NV5eRTLDna2I2Zc11P70S7xw8t8Zk94nVZoAAoKz-_VhYuXGdPjoFw/s1600/salad.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640436236310447858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCD1WaV85NOSSyTFtC6FS6_c5W64Pv2ulQ29BR2Byl5cdHUux5klpfgqY2lHY6WkHXwkJ2S96C9u2HJoTmRx62NV5eRTLDna2I2Zc11P70S7xw8t8Zk94nVZoAAoKz-_VhYuXGdPjoFw/s320/salad.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
I went with cherry tomatoes because their color was the most vibrant of all the tomatoes available. And I love the way they look in salads. Aren't they adorable? </div></div></div></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVb6lmRr2aWxbYDDmzaHls-DeAZw0LTm6nBsplc2g9kms-avDARHiWDnkg4tp9Vu3tf1PGMfAPJRxnlnRIqrslhvSEA9I6FrMuuTKlMn73l6kIdwRbeI3PMzhds79pBwsWq35i5mDGsW0/s1600/salad3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640437720848268418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVb6lmRr2aWxbYDDmzaHls-DeAZw0LTm6nBsplc2g9kms-avDARHiWDnkg4tp9Vu3tf1PGMfAPJRxnlnRIqrslhvSEA9I6FrMuuTKlMn73l6kIdwRbeI3PMzhds79pBwsWq35i5mDGsW0/s320/salad3.jpg" style="cursor: hand; cursor: pointer; display: block; height: 289px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 130%;"> <br />
<span style="font-weight: bold;">Simple Watermelon and Tomato Salad</span></span> <br />
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(<a href="https://sites.google.com/site/jm2recipes/my-happy-little-kitchen-1">PRINTABLE RECIPE</a>) <br />
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5 cups seeded watermelon chunks <br />
1 1/2 lb. cherry tomatoes-halved <br />
3 tsp. sugar <br />
1/2 tsp salt <br />
1/2 cup white wine vinegar <br />
1/4 cup olive oil <br />
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Toss watermelon and tomatoes. Add sugar and salt--toss. Let stand 15 minutes. <br />
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Whisk oil and vinegar and toss with fruit. <br />
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Serves 4-6 <br />
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The result was shockingly good, considering how I feel about watermelon. I really expected that I would try to choke down the salad while telling myself how very healthy it is, while my distaste for this fruit of a thousand seeds quickly overpowers my desire to improve my eating habits. <br />
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The flavors were well balanced and delicious. I think that feta, avocado and red onion would be terrific additions. But if you want a super simple salad...this is a winner. It was filling too. <br />
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I hope you give it a try!jeaniehttp://www.blogger.com/profile/08812309576190626406noreply@blogger.com0