tag:blogger.com,1999:blog-348868632024-03-05T17:55:58.712-07:00With Roots in MisoMy cooking story... Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-34886863.post-17532504336502436022013-11-06T14:25:00.000-07:002013-11-06T22:35:34.173-07:00Pastas for Fall! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm7OB0uSdtoqNq94-E7DrH3CS9KxXNMaI2X6ze-R2clsBwnCuLhSclrxBkV0viwDr8q83QuGGJbJEbxxCUT2VL1eND85Xff2LRuR5O35Gw8gsd6E3fLhhupirKlFczUlzkLaW/s1600/johnsonville1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm7OB0uSdtoqNq94-E7DrH3CS9KxXNMaI2X6ze-R2clsBwnCuLhSclrxBkV0viwDr8q83QuGGJbJEbxxCUT2VL1eND85Xff2LRuR5O35Gw8gsd6E3fLhhupirKlFczUlzkLaW/s400/johnsonville1.jpg" width="400" zsa="true" /></a></div>
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<span style="font-family: Calibri;">As much as I love cooking with ground meats - beef, turkey, chicken...nothing quite matches the flavor of ground sausage, already mixed with mouth-watering seasonings. Sausage adds a touch of elegance to dinner recipes from soups to sauces to pasta.<span style="mso-spacerun: yes;"> </span>Johnsonville offers a number of brilliant varieties of sausages, and I incorporated them into some comforting dinners as we welcomed Fall into our home.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">I don't think I can ever tire of sausage.<span style="mso-spacerun: yes;"> </span>I sauté sliced sausage with colorful peppers, crumble them from their casings and cook them in soups, roast them whole or simply cut in half, and use them to flavor up any kind of rice dish.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>One of my favorite things to do with sausage, though, is to use it in place of hamburger for my pasta sauces.<span style="mso-spacerun: yes;"> </span>In particular, using sausage in a tomato-based spaghetti sauce adds a certain type of zing, especially if there is some sort of spice involved.<span style="mso-spacerun: yes;"> </span>I take a small sharp knife and slip it into one end of a sausage link with the blade pointing out and run it the length of the sausage, cutting the casing.<span style="mso-spacerun: yes;"> </span>Wanting to try something new, I came across this Johnsonville recipe that called for grilling sausages and slicing them into coin-sized pieces before combining with a pasta sauce:<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"><a href="http://allrecipes.com/Recipe/Johnsonville-Italian-Sausage-Rigatoni/Detail.aspx?event8=1&prop24=SR_Thumb&e11=johnsonville&e8=Quick+Search&event10=1" target="_blank">Italian Sausage Rigatoni</a>.</span> I was intrigued by this new take on a red sauce, so decided to try it.<span style="mso-spacerun: yes;"> </span>I parboiled the sausages before placing them on the grill to brown nicely, sliced them up, mixed everything together, and sure enough, this pasta was delicious and satisfying.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEick9HZCwkudzMippMY4dMkdrzLE1rmuc96VTk3NvKMzDG8wnI-XOfucg0iLZWlOPe7WukKAyLvDa26wyu6vIGyG473rgowrXxo6pjNCS63PXPc06c5ptN1X-6FArT03VS7Z5Q1/s1600/johnsonville2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEick9HZCwkudzMippMY4dMkdrzLE1rmuc96VTk3NvKMzDG8wnI-XOfucg0iLZWlOPe7WukKAyLvDa26wyu6vIGyG473rgowrXxo6pjNCS63PXPc06c5ptN1X-6FArT03VS7Z5Q1/s400/johnsonville2.jpg" width="400" zsa="true" /></a><span style="font-family: Calibri;">The second recipe I served this month was a <a href="http://allrecipes.com/Recipe/Creamy-Pesto-Gnocchi-with-Italian-Sausage/Detail.aspx?event8=1&prop24=SR_Thumb&e11=johnsonville+creamy+gnocci&e8=Quick+Search&event10=1&e7=Home+Page" target="_blank">Creamy Pesto Gnocchi</a>.<span style="mso-spacerun: yes;"> </span>To be honest, gnocchi is not my favorite form of dumpling, but there is a little Italian market near my home that makes them fresh and sells them by the 1/2 pound.<span style="mso-spacerun: yes;"> </span>How could I resist the thick, pillowy little things?<span style="mso-spacerun: yes;"> </span>I love pesto and I love sausage so I knew this recipe had to be a hit.<span style="mso-spacerun: yes;"> </span>And it was!<span style="mso-spacerun: yes;"> </span>The fresh peas and diced red bell pepper added to both the color and flavor of this dish.<span style="mso-spacerun: yes;"> </span>I hope you enjoy it as much as we did. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAX9YMmDTG1WnGttkDAaL1L2XLt_9CqRF6KkbuIpgZi1jcuOV9oxZnZA0aJBEYX3ptG0qS0f6Xze7zZNxYy6q9LLPLJBx0DNRf8Kxau93ns1Ml-797i6Vv6nfEl3gKt-JBsvP/s1600/johnsonville3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAX9YMmDTG1WnGttkDAaL1L2XLt_9CqRF6KkbuIpgZi1jcuOV9oxZnZA0aJBEYX3ptG0qS0f6Xze7zZNxYy6q9LLPLJBx0DNRf8Kxau93ns1Ml-797i6Vv6nfEl3gKt-JBsvP/s400/johnsonville3.jpg" width="400" zsa="true" /></a><span style="font-family: Calibri;">And, lastly, <span style="mso-spacerun: yes;"> </span>cream based sauces are my favorite.<span style="mso-spacerun: yes;"> </span>I tried this <a href="http://allrecipes.com/recipe/bowties-with-italian-sausage-in-a-cream-basil-sauce/detail.aspx" target="_blank">Bowtie Pasta</a> recipe, and loved the spicy flavor that came from the red pepper flakes and Italian sausage together.<span style="mso-spacerun: yes;"> </span>Truly a quick meal that makes you look like a superstar -- with the perfect blend of fresh herbs and spices, this is an easy and beautiful dish for company, or just to impress your whole family.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;"><strong>Johnsonville</strong>, thanks for helping us make some authentic Italian dishes this month!!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br />Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-77200129147714231482013-11-06T13:08:00.001-07:002013-11-06T22:39:35.404-07:00Ore-Ida...yep, we're fans!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oohh7_osNwIATzG-3wv5hGHc7xWkX0Ir4EjxbLgGn5iBEhvPnWdLI1Cj1gE0gOpFAzaGJytWmZ4NdKlmq_4IjMNsuSJ2hFmUhElZMOS84MR3IzydoqMURT6QS3AXZWHIShnT/s1600/oreida1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" closure_lm_789092="null" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oohh7_osNwIATzG-3wv5hGHc7xWkX0Ir4EjxbLgGn5iBEhvPnWdLI1Cj1gE0gOpFAzaGJytWmZ4NdKlmq_4IjMNsuSJ2hFmUhElZMOS84MR3IzydoqMURT6QS3AXZWHIShnT/s320/oreida1.jpg" width="320" zsa="true" /></a></div>
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<span style="font-family: Calibri;">We are a family who loves potatoes - mashed, baked, grilled, fried, braised, the list goes on.<span style="mso-spacerun: yes;"> </span>Forget the fact that the potato is an important worldwide crop and a source of nutritious food...it just plain tastes good, no matter how it's cooked.<span style="mso-spacerun: yes;"> </span>The spud is kind of a humble veggie, and it's a surprise gift from terrain in North/South America, Europe, and worldwide, springing forward with such versatility.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">This is why I was so pleased to be using Ore-Ida products this month in their partnership with Allrecipes.com.<span style="mso-spacerun: yes;"> </span>I used three of their products -- french fries, tater tots, and shredded hash browns.<span style="mso-spacerun: yes;"> </span>They were perfect for quick and delicious meals.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">I started with French Fries.<span style="mso-spacerun: yes;"> </span>They were easy to make, and tasted the same as the homemade "pommes frites" I make for the kids every now and again.<span style="mso-spacerun: yes;"> </span>This was much easier because the frozen fries were ready to go.<span style="mso-spacerun: yes;"> After baking, I to</span>pped them with our favorite seasoning of kosher salt and a little bit of pepper.<span style="mso-spacerun: yes;"> </span>In the past, I've also sprinkled Parmesan over the fries, or covered them with minced cloves of garlic sautéed in a little bit of olive oil.<span style="mso-spacerun: yes;"> </span>These frozen fries baked up perfectly and offer an equal comparison to any European delicacy.<span style="mso-spacerun: yes;"> </span>Here's another great recipe with some Cajun seasoning...</span><span id="goog_1666810231"><a href="http://allrecipes.com/Recipe/Cajun-Baked-French-Fries/Detail.aspx?event8=1&prop24=SR_Thumb&e11=baked%20french%20fries&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">Cajun Baked French Fries</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLNEPDFvO0vtlP9nGCY7SneaBpgufjZbyLs9OwezeWPz8xJMLZKF6WNNNm8GmlJy4b0h3oKMWApan38E_QbCEekhKoJn2l4f0MdUh0-It1tZ7pUX2ffUf1ztVyTlhbksOSdG3/s1600/oreida2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixLNEPDFvO0vtlP9nGCY7SneaBpgufjZbyLs9OwezeWPz8xJMLZKF6WNNNm8GmlJy4b0h3oKMWApan38E_QbCEekhKoJn2l4f0MdUh0-It1tZ7pUX2ffUf1ztVyTlhbksOSdG3/s400/oreida2.jpg" width="400" zsa="true" /></a><br />
<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My next foray was with Ore-Ida's popular crowd pleaser, Tater Tots.<span style="mso-spacerun: yes;"> </span>Yummm....it was so easy to whip up this casserole with a crowning layer of these delicious potato bundles.<span style="mso-spacerun: yes;"> </span>Talk about hot dish heaven.<span style="mso-spacerun: yes;"> </span>This dish is very similar to something Grandma used to make, and brought back all kinds of cozy memories.<span style="mso-spacerun: yes;"> </span>Loved how the tater tots crisped right on top.<span style="mso-spacerun: yes;"> <a href="http://allrecipes.com/recipe/tater-tot-bake/detail.aspx" target="_blank">Tater Tot Bake</a></span></span><br />
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<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">And lastly, I made hash browns as a side for our Saturday breakfast.<span style="mso-spacerun: yes;"> </span>It's a staple breakfast food in most diners, and was so easy to replicate at home with this brand.<span style="mso-spacerun: yes;"> </span>I used nonstick cooking spray on my griddle to keep it healthy, and cooked them until they were a beautiful golden brown.<span style="mso-spacerun: yes;"> </span>They were the perfect side to eggs benedict, with a hollandaise sauce made by hand.<span style="mso-spacerun: yes;"> </span>Here's my recipe:<span style="mso-spacerun: yes;"> <a href="http://allrecipes.com/personalrecipe/63831836/homemade-hollandaise-sauce/detail.aspx" target="_blank">Hollandaise Sauce</a></span></span></span></span><br />
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<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span></span></span></span><div class="MsoPlainText" style="border: currentColor; margin: 0in 0in 0pt;">
<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsismhkXBJ4nP-u2oZ8DPO50GGndVytSd2LtmdTBqQvCCXZGBZ3e02MHaG74O-L70NtUrIvmFTBBJE3t2dkGRgF9Qeb3ZrU9TcrkxRh7Sh_8yMFPT1o1urF3uwUeCjD8SBFr9/s1600/oreida3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsismhkXBJ4nP-u2oZ8DPO50GGndVytSd2LtmdTBqQvCCXZGBZ3e02MHaG74O-L70NtUrIvmFTBBJE3t2dkGRgF9Qeb3ZrU9TcrkxRh7Sh_8yMFPT1o1urF3uwUeCjD8SBFr9/s640/oreida3.jpg" width="640" zsa="true" /></a><strong>Ore-Ida</strong>.<span style="mso-spacerun: yes;"> </span>When you need to make a meal fast, this brand comes through to round out any meal.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></span></div>
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</span></span></span></span><br />Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-60654943459464433502013-10-23T15:12:00.002-07:002013-11-05T22:51:04.308-07:00Evenings on the Deck with French Onion Soup and Grilled Salmon Quesadillas<br />
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<span style="font-family: Calibri;">Late summer and early fall in Colorado are almost as beautiful as the winters here, except in a big blue sky and cool evening sort of way.<span style="mso-spacerun: yes;"> </span>Our family’s favorite thing to do is be outdoors.<span style="mso-spacerun: yes;"> </span>We take full advantage of every season.<span style="mso-spacerun: yes;"> </span>That means skiing and snowshoeing when the snow blankets our beautiful mountains, and spending perfect summer nights under the stars either camping over the weekend, or searching the night skies from blankets on our lawn, finding constellations.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">We’ve hosted outdoor movies for years.<span style="mso-spacerun: yes;"> </span>The kids invite their friends over – the deck is general admission, and seating includes sleeping bags or fold up chairs.<span style="mso-spacerun: yes;"> </span>It gives me a chance to try new (or improved) refreshments on an appreciative audience, but year after year, a favorite rival to popcorn and chips is our family’s French Onion Soup and Grilled Salmon Quesadillas.<span style="mso-spacerun: yes;"> </span>When the sun goes down, and the moon and stars light up the sky, the soup with its melted sweet onions, caramelized flavors and three cheeses broiled bubbly and brown, provide the perfect combination of tastes against our crispy tortillas filled with flaky salmon and white cheese.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">My French Onion Soup recipe is passed down from Grandpa’s side of the family, hailing from Montreal.<span style="mso-spacerun: yes;"> </span>He used to make this with a heavenly, homemade beef stock, and with huge, sweet yellow onions.<span style="mso-spacerun: yes;"> </span>The aromas wafting from the kitchen were always to die for.<span style="mso-spacerun: yes;"> </span>I’ve experimented with the recipe over the years, and here’s the final version, sharpened with cheeses from a favorite brand.<span style="mso-spacerun: yes;"> </span>Don’t forget to try the quesadillas…they go amazingly well with this soup.<span style="mso-spacerun: yes;"> </span>We make them with salmon from our annual fishing trips to Canada, and we prefer these crispy stuffed tortillas to traditional grilled cheese sandwiches.<span style="mso-spacerun: yes;"> </span>I hope you enjoy these recipes as much as our visitors on the deck, never too involved in the movie plot to enjoy these amazingly bold flavors.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Enjoy!<o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">French Onion Soup<o:p></o:p></span></u></div>
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<span style="font-family: Calibri;">3 T butter<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 T olive oil<o:p></o:p></span></div>
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<span style="font-family: Calibri;">5 c onions, sliced (about 3 onions)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Salt and Pepper to taste<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ t sugar<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1.5 T flour<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ c cooking sherry<o:p></o:p></span></div>
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<span style="font-family: Calibri;">6 c beef stock (4 cans)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 T fresh thyme<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Sargento Ultra Thin Swiss Slices<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Sargento Ultra Thin Provolone slices<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Sargento 6 Cheese Italian Blend (shredded)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Directions:<span style="mso-spacerun: yes;"> </span>Cook onions in melted butter and olive oil in a covered pot for 15 minutes.<span style="mso-spacerun: yes;"> </span>Uncover, season with salt, pepper and sugar.<span style="mso-spacerun: yes;"> </span>Cook another 30 minutes, stirring as needed, until onions caramelize and turn a light golden brown.<span style="mso-spacerun: yes;"> </span>Sprinkle flour over onions and cook a few more minutes.<span style="mso-spacerun: yes;"> </span>Add sherry, stock and thyme.<span style="mso-spacerun: yes;"> </span>Bring to a boil and turn down to a simmer.<span style="mso-spacerun: yes;"> </span>Cook 40 minutes.<span style="mso-spacerun: yes;"> </span>Adjust salt and pepper.<span style="mso-spacerun: yes;"> </span>Add baguette slice on top of each bowl of soup.<span style="mso-spacerun: yes;"> </span>Cover the bread with cheese slices.<span style="mso-spacerun: yes;"> </span>Broil until slightly melted.<span style="mso-spacerun: yes;"> </span>Add shredded<span style="mso-spacerun: yes;"> </span>cheese on top of each bowl and continue to broil until cheese is mostly melted and browned.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">Grilled Salmon Quesadillas</span></u></div>
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<span style="font-family: Calibri;">Boneless fillets of salmon <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Flour tortillas<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Sargento 6 Cheese Italian Blend (shredded)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Flavored salt or lemon pepper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Dried dill<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Butter<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Directions:<span style="mso-spacerun: yes;"> </span>For salmon fillets, rinse and pat dry.<span style="mso-spacerun: yes;"> </span>Season with dill and flavored salt or a lemon pepper.<span style="mso-spacerun: yes;"> </span>Dot with butter.<span style="mso-spacerun: yes;"> </span>Grill or bake.<span style="mso-spacerun: yes;"> </span>If baking, bake at 350 F for 10-20 minutes, depending on thickness of fillet.<span style="mso-spacerun: yes;"> </span>As a general rule, bake 10 minutes for every ½ inch thickness of the fillet.<span style="mso-spacerun: yes;"> </span>Remove from oven, let cool and flake salmon.<span style="mso-spacerun: yes;"> </span>Melt butter on griddle.<span style="mso-spacerun: yes;"> </span>Place one tortilla over butter.<span style="mso-spacerun: yes;"> </span>Sprinkle cheese over entire tortilla.<span style="mso-spacerun: yes;"> </span>Place flaked salmon over cheese.<span style="mso-spacerun: yes;"> </span>Melt another pat of butter on another part of the griddle.<span style="mso-spacerun: yes;"> </span>Place one tortilla over butter and let sit until pliable.<span style="mso-spacerun: yes;"> </span>Place this tortilla over salmon and cheese.<span style="mso-spacerun: yes;"> </span>Flip as necessary.<span style="mso-spacerun: yes;"> </span>Cook on each side until golden brown.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<a href="http://allrecipes.com/personalrecipe/63524232/heritage-french-onion-soup-from-old-montreal/detail.aspx" target="_blank">Here's the recipe on allrecipes.com. </a></div>
Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-74860570974480667892013-04-12T14:50:00.000-07:002013-08-19T15:02:35.025-07:00The Sophisticated Enchilada and a Nouvelle Mexican Take on Salad<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">I have a house full of teenagers.<span style="mso-spacerun: yes;"> </span>OK, well maybe I should qualify that to "a few days a week I have a house full of them."<span style="mso-spacerun: yes;"> </span>I actually only have two of my own, and one is away at college, so the house really should be...well...kinda empty.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>But the kids have always had their friends over, and since those friends know I cook, they still come over to hang out...after soccer practice, for extended study sessions, movies, after-prom-breakfast, you name it.<span style="mso-spacerun: yes;"> </span>No complaints here - I love it.<span style="mso-spacerun: yes;"> </span>Recently some of the girls have expressed interest in wanting to learn how to cook themselves, so I gathered them up one night and we drove to Barnes and Noble where we grabbed a table, got our Starbucks and started flipping through cookbooks.<span style="mso-spacerun: yes;"> </span>They browsed world cuisines, and after much debate across the spectrum from Indian to French, we settled on our theme for the first meal - Mexican.<span style="mso-spacerun: yes;"> </span>Decidedly an American favorite, right?<span style="mso-spacerun: yes;"> </span>Complicated at times because it can range from freshly delectable to nothing better than a TV dinner (do the teenagers even know what that is anymore - I forgot to ask them). <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Some of you may know that I am part of this awesome program with Allrecipes.com, where as a home cook, I have the opportunity to test out some of their brand partner products and recipes.<span style="mso-spacerun: yes;"> </span>One of this month's brand partners is Herdez (you may be familiar with some of their Mexican sauces). <span style="mso-spacerun: yes;"> </span>Could the timing be more perfect?<span style="mso-spacerun: yes;"> </span>I settled on two recipes for the girls - Enchiladas Suizas and a Sweet Pulled Pork Barbacoa Salad.<span style="mso-spacerun: yes;"> </span>Can you ever go wrong with enchiladas?<span style="mso-spacerun: yes;"> </span>This great dish translates from a family meal to a last minute potluck offering to dinner for your college roommates.<span style="mso-spacerun: yes;"> </span>And to go with the dish, I thought I would throw a salad into the fray to introduce the art of mixing textures and savory/sweet flavors.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHelk63o6bLBF6pWr5rnne3O8uB80yucC4Hx7CDhoNOSAPBLv16xWxJIMO8MGh5UrgIxiMUSIr1kBUFme9YTyu6T4TfFPPf_20OqHwi02nKcsXj2jBcnmGRbshxKunbkWJ-n2/s1600/enchiladassuisas2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" bua="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHelk63o6bLBF6pWr5rnne3O8uB80yucC4Hx7CDhoNOSAPBLv16xWxJIMO8MGh5UrgIxiMUSIr1kBUFme9YTyu6T4TfFPPf_20OqHwi02nKcsXj2jBcnmGRbshxKunbkWJ-n2/s320/enchiladassuisas2.jpg" width="320" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">When enchiladas are made just right, the filling is wrapped in warm tortillas, and covered with a creamy, tangy, flavor-bursting sauce.<span style="mso-spacerun: yes;"> </span>Enchiladas Suizas are a family favorite...we make the sauce from scratch, with grill-roasted tomatillos, chunks of swiss cheese, serrano peppers, onion and garlic, sour cream to cool it down a bit, and chicken broth to add to the flavor.<span style="mso-spacerun: yes;"> </span>For this recipe I added one bottle of Herdez tomatillo Verde sauce to up the zing factor, and holy cow, that move was spot on.<span style="mso-spacerun: yes;"> </span>The sauce was not only as good as always, but probably topped the sophisticated scale.<span style="mso-spacerun: yes;"> </span>I felt like a pro when our little dinner party sat down and tasted this beautifully baked cheesy wonder.<span style="mso-spacerun: yes;"> </span>I'm a huge fan of placing sliced avocados on top of the cheese, then covering with more cheese--it bakes up to something fiercely satisfying.<span style="mso-spacerun: yes;"> </span>Here's the link to the recipe:<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://allrecipes.com/personalrecipe/63607228/enchiladas-suizas/detail.aspx" target="_blank">Enchiladas Suizas</a></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">By far, though, my favorite recipe of the night was the Sweet Pulled Pork </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Barbacoa Salad.<span style="mso-spacerun: yes;"> </span>Besides how creative you can be with salad making, I wanted the girls to take away two other things:<span style="mso-spacerun: yes;"> </span>they were using an inexpensive cut of meat to make something that tastes like it came from a 5star restaurant, and the recipe is so easily filling with...wait for it...healthy foods that are impossible to resist.<span style="mso-spacerun: yes;"> </span>I marinated the pork the day before, and then slow-roasted it all day.<span style="mso-spacerun: yes;"> </span>You mix anything with a good cola and brown sugar, and it's going to taste good.<span style="mso-spacerun: yes;"> </span>In this case, I<span style="mso-spacerun: yes;"> </span>also added Herdez Roasted Pasilla Chile sauce to the mix, which was so much tastier than traditional red enchilada sauce.<span style="mso-spacerun: yes;"> </span>We built the salad by placing a flour tortilla into a bowl and filling it as follows: black beans, rice, lettuce, pork, pico de gallo, shredded cheese, tortilla strips, and a side of guacamole.<span style="mso-spacerun: yes;"> </span>I made a creamy tomatillo dressing to be served on the side.<span style="mso-spacerun: yes;"> </span>It's a salad that gives you the sweet and savory, the tangy, and all kinds of soft and crunchy textures.<span style="mso-spacerun: yes;"> </span>Please try it:<o:p></o:p> </span><span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://allrecipes.com/personalrecipe/63607207/sweet-pulled-pork-barbacoa-salad/detail.aspx" target="_blank">Sweet Pulled Pork Barbacoa Salad</a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">We ended the evening with churros...no, no, not homemade...purchased from the bakery around the corner.<span style="mso-spacerun: yes;"> </span>And a discussion of our next adventure...into French cooking.<span style="mso-spacerun: yes;"> </span>But, first, we are planning a trip to one of the more popular Mexican restaurants in town to compare our food...to theirs.<span style="mso-spacerun: yes;"> </span></span></div>
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Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com2tag:blogger.com,1999:blog-34886863.post-27646562450672089392013-02-17T17:53:00.004-07:002013-08-19T15:10:11.783-07:00Chicken Cacciatore<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghE9ijE9kcROJEwtW3eHnoFzX7AffYpmybZWkhSPhXaqxTgPNuCXMkexe_ddy4LGgVKO4Votg-BnKIw6h7tZ3Wm7bbbOhXfYsYEadtUnt8oDlwGFd83dY7b_1tPLGIGCe40y8G/s1600/IMG_4854edited.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghE9ijE9kcROJEwtW3eHnoFzX7AffYpmybZWkhSPhXaqxTgPNuCXMkexe_ddy4LGgVKO4Votg-BnKIw6h7tZ3Wm7bbbOhXfYsYEadtUnt8oDlwGFd83dY7b_1tPLGIGCe40y8G/s1600/IMG_4854edited.jpg" width="400" /></a>The thing about being an untrained home cook...you learn while you go, and every once in awhile you stumble across amazing little gems that you would normally only learn about from years-trained-and-experienced culinary academy faculty. Like, braising, for example. After a few years of making this recipe, I came to the realization that what I was doing was actually a recognized technique that involved searing meat at a high heat and then finishing it off in a covered pot in a deliciously seasoned liquid. I was floored...this recipe came from a social connection, and it taught me a cooking method. One day, I may go back to culinary school. Do you think they have cooking courses suited to a computer engineer? Something that teaches the difference between following a recipe and "cooking"?
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I still have the original handwritten source of this recipe - it was sent by mail to me from a cute couple I met near Venice. We met on a train--they were excited to meet an American (imagine that) and practice their English. We exchanged addresses, and eighteen months later I was sending them a small wedding gift. In their thank you note, Chiara jotted down this recipe, something she said her mother's mother served at her rehearsal dinner. I have since learned that this recipe is typical of Northern Italy where white wine is used in the sauce versus a red wine like you'd find in Southern Italy. Pretty cool. <br />
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I've converted the measurements and changed it a tiny bit over the years (like dried oregano instead of fresh, canned tomatoes instead of garden, canned chicken broth). But, I have kept some things authentic - like NOT dredging the chicken in flour when searing. I hope you enjoy this as much as my family does. :) <br />
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<strong><em>Ingredients</em></strong><br />
1 hen, cut into 8 pieces (about 3-4lbs)<br />
2 T olive oil<br />
1 onion, chopped<br />
2 cloves garlic, minced<br />
1 celery stalk, chopped<br />
1/2 box mushrooms, chopped<br />
1/2 c dry white wine (you can substitute chicken broth)<br />
1 14oz can chopped tomatoes<br />
1/2 c chicken broth<br />
1 t dried oregano<br />
1/4 c fresh chopped parsley<br />
salt and pepper<br />
pinch of red pepper flakes<br />
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<strong><em>Directions</em></strong><br />
Rinse chicken pieces; pat dry. Heat oil in a large skillet over medium heat, and brown the chicken pieces well on both sides. Remove chicken. Add mushrooms, onions and celery to pan drippings. Saute until soft, about 5minutes. Add garlic and cook 2min more. Add chicken back to the pot and add white wine. Cook on medium heat until it has almost completely evaporated. Add in chopped tomatoes, broth and seasonings. Simmer covered for 30minutes. To thicken the sauce, remove the chicken and add a a cornstarch-water mixture. Bring to a boil, cook until reduced. Serve over pasta. <br />
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** Here's the link to my personal recipe: <a href="http://allrecipes.com/personalrecipe/63545263/chicken-cacciatore/detail.aspx">http://allrecipes.com/personalrecipe/63545263/chicken-cacciatore/detail.aspx</a>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com5tag:blogger.com,1999:blog-34886863.post-80528712110043540482012-10-11T19:14:00.001-07:002013-08-19T15:13:34.950-07:00He Had Me at the Tuna Melt<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
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I remember my first tuna melt. I was dating someone from calculus class (he didn't know he was cute btw...in that bookish sort of way) and he knew how to cook. Or, at least by college standards he knew how to cook. :) I will never forget how he showed up at my apartment door with our textbook under one arm and a grocery bag in the other. My kitchen table was spread with papers, penciled from top to bottom with logarithmic differentiation. We were going to study for our midterm exam. "There are advantages of logarithmic functions..." he began, and I listened intently and watched, in awe, as he didn't miss a beat, turning the oven to broil, mixing tuna with some mayo, spreading the tuna mix onto white bread, topping with American cheese slices... And, I realized how hungry I was, not to mention how lucky I was to have such a good-looking study partner. <br />
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So, the tuna melt. It sometimes masquerades as a proper sandwich, with crusty baquettes or ciabatta slices. Or you can find it openfaced on toasted and buttered white bread and covered with a mild cheddar cheese, all melted and bubbly. Either way, the tuna salad usually has a little bit of onion, a little bit of celery, a tiny bit of diced pickles (gherkins if you're being fancy, bread&butter if not), and sometimes even diced hard-boiled eggs. I've seen it in a hollowed-out tomato (YUM), grilled on eggplant or zucchini slices (YUM as well), or made into a tuna patty and fried straight on by a fry cook. <br />
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Tonight, as I got home from work late, and as I prepared to watch the VP debate, tuna crossed my mind again... Found a new recipe at the beginning of this month on Allrecipes.com, posted by Pillsbury. Oh.My.Goodness...have never thought of using crescent rolls to make a tuna melt. But did just that, wrapping the triangles around my tuna salad and shredded colby jack. Fifteen minutes later, I had my buttery wrapped sandwiches, baked perfectly and beautifully. Added slices of tomatoes to the side, slightly salted and peppered, with a little bit of my favorite olive oil. A little tastier than my college meal years ago, and even better seasoned with such a lovely memory.<br />
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<a href="http://allrecipes.com/recipe/tuna-salad-crescents/detail.aspx">Tuna Melts by Pillsbury (and Allrecipes)</a>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com2tag:blogger.com,1999:blog-34886863.post-634466497727426572012-10-01T16:57:00.001-07:002013-08-19T15:17:20.170-07:00Mango Jam, or Gourmet Syrup, or Smoothie Flavoring<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BVuPc7DhDMg85TY5ykPuKbb4OJlXJvuw4DKxcLkPMLsQmu68rSpL38BSqLELo_28qHMQhcq0rfspkRSBAKtWFqWHhAtb1KO8tKjg29DI_zydq2lCB2RqFPWiMTq_pp7wsbeB/s1600/mangoes.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/AVvXsEh9BVuPc7DhDMg85TY5ykPuKbb4OJlXJvuw4DKxcLkPMLsQmu68rSpL38BSqLELo_28qHMQhcq0rfspkRSBAKtWFqWHhAtb1KO8tKjg29DI_zydq2lCB2RqFPWiMTq_pp7wsbeB/s320/mangoes.jpg" width="320" /></a></div>
So the other day I purchased a large box of mangoes from Costco. I don't know what possessed me to buy THAT many...I mean, I love mango as a fruit by itself or even as a side with a meal. And, don't get me wrong, one of my favorite restaurants in town offers a coconut shrimp with a mango pineapple salsa to die for, but cooking with mango is not something I've yet ventured into at home. When I queried for suggestions on FB about what to do with the fruit, got tons of suggestions, including a really delicious sounding pork tenderloin. Fantastic dishes...afterall, anything that has "mango" in the title sounds pretty fancy and exotic, right? Almost gets your mouth watering without reading the recipe. But with SO much of the fruit at hand, I knew I had to do something more than try to use all the fruit in a couple of dinner offerings. So I settled on making jam.<br />
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I've made all kinds of jam - strawberry jam is usually my summer project. I even have an amazing zucchini strawberry jam recipe. But, in this case, I turned to Allrecipes.com to see what was out there. Came across a really awesome sounding (and highly rated) recipe, which I decided to try. I cubed and steamed the mango, then used my food processor for mashing vice my potato ricer/masher. Cooked everything on the stove, and added a few extra things that the recipe didn't call for - lemon juice and pectin.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IvPWw-rspTzBeI_B871OqfhUaVwhQvHnMZOsYAXqqTpJ1zn6ujvtfJ_z30zGUca4ByDlXCiaTvtzF_B6fKAaGi-KAx8_1ne3aUGM0piZVskJJ9QSwRbs8c3PAs1GnROP-4zV/s1600/IMG_3875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IvPWw-rspTzBeI_B871OqfhUaVwhQvHnMZOsYAXqqTpJ1zn6ujvtfJ_z30zGUca4ByDlXCiaTvtzF_B6fKAaGi-KAx8_1ne3aUGM0piZVskJJ9QSwRbs8c3PAs1GnROP-4zV/s320/IMG_3875.jpg" width="320" /></a><br />
The end product was a little less thick than a semi-jellied texture, but it would be great to spread on top of peanut butter for PB&Js, heated up and used as syrup over pancakes or crepes, and I also think a few spoonfuls would make for an amazing mango smoothie. What am I going to do with so many of these cute little bottles? Ahhh, you're looking at Christmas gifts for my lovely neighbors.<br />
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Oh, and the link to the recipe <a href="http://allrecipes.com/recipe/mango-jam/detail.aspx">Mango Jam!</a> Enjoy!! <br />
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<br />Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-63654699494804380082012-09-29T18:33:00.003-07:002013-08-19T15:17:50.179-07:00Butternut Squash for a Late Summer Saturday Evening<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iy8a0BBkVC5M8HTzTI6btUoUC7VEQEd5UQfVc_4849z_44Uc6x5pTlK1Z-P9mXKc_SpJyFidtV_4Sj10XSmxwHfI9kys3iqaw7_dhCJue95JWzZ30zoPlAgBUoLrJV3DfTMI/s1600/butternut+squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iy8a0BBkVC5M8HTzTI6btUoUC7VEQEd5UQfVc_4849z_44Uc6x5pTlK1Z-P9mXKc_SpJyFidtV_4Sj10XSmxwHfI9kys3iqaw7_dhCJue95JWzZ30zoPlAgBUoLrJV3DfTMI/s320/butternut+squash.jpg" width="320" /></a></div>
We are butternut squash fanatics. If there is one thing to love about the end of summer, it's seeing these beige beauties ripen on the vine in the garden, or stacked in the produce section in huge crates like the pumpkins that have come early. I love them, and will take them any way - steamed, mashed, in souffles, as part of risotto, creamed into soups, or pureed for a pasta filling. It's absolutely worth the work cutting through the hard shell...the fleshy inside is sweet, and when cooked becomes soft, rich, caramelized and substantial. It pairs nicely with butter and spices like cardamom, cinnamon, cloves, anise, ginger, cumin, nutmeg, paprika, sage...the list goes on (as I'm discovering)...it depends on whether you are looking for sweet or savory. Either way, the flavor will be bold. I've served it as a main course, a side dish, and as a dessert. Fantastic vegetable. <3 Here are a few of my favorite recipes: <br />
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This is actually a soup that I found thick enough to serve over pasta...my son had some friends over and they ate this for lunch...BOYS even!!! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB-DgQISKDw4m1TnCtKumHWOLJpBvW1MdeV-8Vg4hqhAYjMcrHvxCTuEwTA4_rNpQRjX1RqLkyQPDRhZGspJIwdyResJQf1T_TjC50ycb3NNEW05z6dJfbnyGBg76P6DAiYtB/s1600/lunch2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB-DgQISKDw4m1TnCtKumHWOLJpBvW1MdeV-8Vg4hqhAYjMcrHvxCTuEwTA4_rNpQRjX1RqLkyQPDRhZGspJIwdyResJQf1T_TjC50ycb3NNEW05z6dJfbnyGBg76P6DAiYtB/s320/lunch2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> <a href="http://allrecipes.com/recipe/butternut-squash-soup/detail.aspx">Butternut Squash Soup</a></td></tr>
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I made another soup this evening...the recipe really surprised me as the flavor changed intensely at each step...love the addition of bacon on top when serving, which completely balanced the honey in the recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittEVGlNgY2k-yghRaXTRBLBnuMvH81UMkCYvnSwQMiLnSEx87bcF10TYHi4hLLWf0ZlAFaw0pwQdQpUYrBMfuLRwu4_t3XN3tdDBE_cbnqZ19nXhFKXdBBaRsDXOmwCPT1jMN/s1600/IMG_3821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittEVGlNgY2k-yghRaXTRBLBnuMvH81UMkCYvnSwQMiLnSEx87bcF10TYHi4hLLWf0ZlAFaw0pwQdQpUYrBMfuLRwu4_t3XN3tdDBE_cbnqZ19nXhFKXdBBaRsDXOmwCPT1jMN/s320/IMG_3821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://allrecipes.com/recipe/caramelized-butternut-squash-soup/detail.aspx">Caramelized Butternut Squash Soup</a> </td></tr>
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And, my favorite recipe of all, the <a href="http://withrootsinmiso.blogspot.com/2007/01/butternut-squash-souffle.html">Butternut Squash Souffle</a>, which was one of the first foods I have ever blogged about. <br />
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I wasn't properly introduced to the butternut until a few years ago...didn't even know what it was until I had been in this country for probably 10 years. This squash and I have some catching up to do!!! Enjoy!Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-7225322258930659762012-09-24T19:27:00.000-07:002012-09-29T21:12:37.834-07:00Sitting Down to a Meal of Garden Fresh Veggies and Grilled Chicken Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_ahcb_EfT-WbA1yXsHKuzb01LFRWp_sYS8V7OgaLXYSb5tKEHyArLmiW6EsIONdrhGOgupdg1kXVQ73HTxVbSfDItui0dcu3wDCejDpunztbnWYdFsbg-j9wZEWxUNqGRsB9/s1600/IMG_3775.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_ahcb_EfT-WbA1yXsHKuzb01LFRWp_sYS8V7OgaLXYSb5tKEHyArLmiW6EsIONdrhGOgupdg1kXVQ73HTxVbSfDItui0dcu3wDCejDpunztbnWYdFsbg-j9wZEWxUNqGRsB9/s320/IMG_3775.JPG" width="320" /></a></div>
Mmmm... Summer... Saute. Wait...garden vegetable saute! Add some sausage, in particular chicken sausage, and you've got one of the tastiest dinners calling your family to the table. And it was so simple!!<br />
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As an Allrecipes Brand Ambassador, one of our September assignments is to try a few of Al Fresco's All Natural Chicken Sausage recipes found on Allrecipes.com. I chose the <a href="http://allrecipes.com/recipe/garlic-chicken-sausage-and-summer-vegetable-saute/detail.aspx?event8=1&prop24=SR_Title&e11=al%20fresco&e8=Quick%20Search&event10=1&e7=Home%20Page">Garlic Chicken Sausage and Summer Vegetable Saute</a> for tonight's dinner because I had a few bell peppers and a couple of zucchini left from this weekend's garden picking. Plus, we had piano lessons tonight and not a lot of time to prepare a big home cooked meal. <br />
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I put the chicken sausage links and zucchini on the grill, and started the onions in my wok a few minutes later. After the sausage links had browned up nicely, I brought them inside to slice diagonally and add to the onions. We are big fans of tofu, so I cubed some up and added to the saute. Tofu takes on the flavor of whatever it is cooked with, so I knew it would not only extend the well-mixed flavors, but also add a texture to replace the mushrooms, which we are not fond of. I added the peppers to the stir fry last to keep them crisp and crunchy. And, finally, I served the dish with the grilled zukes sliced up chunky-like and added to the side.<br />
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What an awesome celebration of seasonal bounty...grateful for yet another amazing recipe from Allrecipes.com. And, of course, thank you, Al Fresco!!Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-37493133421425822352012-09-23T19:41:00.000-07:002013-08-19T15:19:45.984-07:00Lemon Bars (or Squares, depending on how you cut them) :)<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7sORgd1r7iuk42gV_CPlTGHgk3bQluiMb8d8kpg2toaU1ScXzElyfD07tZj3rFLgSSKzUd_GSTXSTMNW19RUOGB20gCRlVuKN85xsZmwGqcJJHoEDZONNFfA-N7anl_j5cgj/s1600/IMG_3766.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7sORgd1r7iuk42gV_CPlTGHgk3bQluiMb8d8kpg2toaU1ScXzElyfD07tZj3rFLgSSKzUd_GSTXSTMNW19RUOGB20gCRlVuKN85xsZmwGqcJJHoEDZONNFfA-N7anl_j5cgj/s320/IMG_3766.JPG" width="320" /></a>I love lemon bars because they remind me of times I've lived on both coasts...in Arizona where I ran along canals lined by citrus orchards, and in the Wash DC area where loads of oranges and lemons were brought up from Florida every summer by neighbors returning from vacation. My fascination with lemons themselves began after reading about salting them as a treat in a coming-of-age book about a young girl in a Japanese concentration camp. You'll find thick slices in my ice water at home, or cut into wedges to be used in my recipes for fish. <br />
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Their vibrant taste works great in desserts, and I finally came across a years-old, generation-passed-down recipe that I was able to modify with bottled lemon juice in place of freshly squeezed juice and grated zest. This recipe is just the right mix of tart and sweet, and not at all puckery-lemony, complete with a shortbread crust that is rich and tender. The final product proves that the lemon is more than just a pretty face, bright and shiny yellow. Sprinkle powdered sugar over the top and you get a pretty amazing little dessert. <br />
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<strong>Ingredients:</strong><br />
1 1/2 c all purpose flour<br />
2/3 c powdered sugar<br />
3/4 c butter, softened<br />
3 eggs, lightly beaten<br />
1 1/2 c sugar<br />
3 T flour<br />
1/4 c lemon juice<br />
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<strong>Directions:</strong><br />
1. Combine flour, powdered sugar and butter. Pat into greased 9x13 baking pan. Bake at 350 degrees for 20 minute.<br />
2. In a bowl, whisk eggs, sugar, flour and lemon juice until frothy. Pour over the hot crust. Bake at 350 degrees for 20-25 min or until light golden brown. Cool. <br />
3. Sprinkle with additional powdered sugar. Cut into squares.Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-27526411003347065712011-12-04T22:35:00.000-07:002011-12-04T22:35:59.249-07:00Chicken Tortilla Soup for a Below-Freeeezing Day<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloPuZ28Lhf-1Huee4_Jp-KC3FsbbmXcbWnNAZwV1aN1peyERTETUXOEg8Vf60JrmSQixB3zvAqJh7GhI9d5Ci5HyEZV9Anb1AqQUogK1VZioMIm5xftzR4jItMz9-gWuIfrS6/s1600/IMG_0081.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloPuZ28Lhf-1Huee4_Jp-KC3FsbbmXcbWnNAZwV1aN1peyERTETUXOEg8Vf60JrmSQixB3zvAqJh7GhI9d5Ci5HyEZV9Anb1AqQUogK1VZioMIm5xftzR4jItMz9-gWuIfrS6/s320/IMG_0081.JPG" width="213" /></a></div>It was a blustery day in this thin-aired part of Colorado...a dusting of snow turned into a few inches, and we kept ourselves bundled up at home, enjoying the fireplace, some wassail, a couple of board games, and this wonderful soup. <br />
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Ingredients<br />
1 hen<br />
1 32oz can whole, peeled tomatoes<br />
1 10oz can enchilada sauce (green)<br />
1 onion, chopped<br />
1 4oz can chopped green chile peppers<br />
2 cloves garlic, sliced<br />
2 c chicken broth<br />
1 14.5oz can chicken broth<br />
1 tsp cumin<br />
1 tsp chili powder<br />
1 tsp salt<br />
1/4 tsp black pepper<br />
1 bay leaf<br />
1 10oz pkg frozen corn<br />
1 T chopped cilantro<br />
Corn tortillas<br />
Veg. oil<br />
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Directions:<br />
Place hen, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker. Pour in chicken broth, and season w/cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, cook on Low for 12hours. At this point, I usually let the entire slow cooker pot cool, then I place the removable pot into the refrigerator overnight. The next morning I take out the hen and shred the chicken. I pour the entire contents into a regular pot for the stovetop, along with the shredded chicken, and I reheat on the stove. The extra day makes the soup flavors blend even more, and allows the hen to cool down enough to handle.<br />
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For tortillas: Preheat oven to 400F, lightly brush both sides of tortillas w/oil. Cut tortillas into strips, then spread on a baking sheet. Bake in oven until crisp, about 10-15min.<br />
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(*Note - original recipe found on www.allrecipes.com.)Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-86456724756378962252011-12-03T10:08:00.001-07:002011-12-03T10:08:48.742-07:00Omuraisu for Breakfast? Hai!!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-K7awlaIO-vABbiTKTW0ciEgMTKUqkZkm5c9v9JtIldUAiSd-gbwoj59CM55ezndyYM7wKJk7Qf5HHEUpnWSCTa-bqJONjCBCN_xdhLC5xS2QB4CCqeHV5abF1wQP2mg4V2k/s1600/fried+rice.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-K7awlaIO-vABbiTKTW0ciEgMTKUqkZkm5c9v9JtIldUAiSd-gbwoj59CM55ezndyYM7wKJk7Qf5HHEUpnWSCTa-bqJONjCBCN_xdhLC5xS2QB4CCqeHV5abF1wQP2mg4V2k/s320/fried+rice.jpg" width="320" /></a></div>Omu Rice - my son's favorite thing to eat for breakfast. It's just a fried egg over fried rice. What you don't see pictured here is the ketchup he smears over the top of the egg before digging in. (Wasn't sure I could capture that attractively.) <br />
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Mind you, the fried rice I use for omu rice is not the same that I make for a normal dish. A lot less complicated, and because the omelette-style egg is placed on top, I don't add egg into the fried rice itself. First, I fry up a few slices of bacon, let the slices cool and then I crumble them, and place to the side. Depending on the amount of cold rice I take out of the fridge (placed in there from dinner the night before), I cook 1/4 c to 1/2 c of chopped onion in a different pan with a few tablespoons of vegetable oil over med-high heat. Today I added some chopped up carrots for a little more flavor. Next, the cold rice goes in and is stir fried until it looks about right. I add the crumbled bacon and some flavoring - soy sauce of course, salt & pepper. After it looks and tastes perfect, it goes on a plate. In the same pan, I add the beaten egg (or eggs if you like the omelette to be thicker), and fry it up nice and golden, and FLAT. It goes on top of the egg, and as earlier mentioned, top with ketchup! Note: if I don't have bacon, I sometimes stir fry chicken in lieu. Or, I'll just add some bacon grease to the onion while stir frying (making sure to lessen the amount of veg oil). Oishii desu ne!Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-5144080517394297942011-11-29T22:48:00.002-07:002011-12-03T08:35:47.584-07:00And to begin again...a little bit of nostalgiaThanksgiving a week ago...another holiday memory to add to my family's repertoire of giving thanks together. Tried and true dishes on the table, the humorous misadventures of new things we thought we'd try, torn magazine recipes strewn across the counter. A day marking the end of fall with kids running around the house like crazy, to later join us with clasped hands to express funny and serious thankful sentiments. Food, family and...to be honest...football. Great time, as usual.<br />
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I went home nostalgic, loving that feeling, and hoping that our children carry on the same traditions when they grow up. And then I started thinking about their buffet tables...what foods will they have? Of course, the traditional fare, but it was my generation - my sisters and brother - who grew up on Okinawa, who recognize the textures, the tastes, the flavour of our childhood foods. Thanksgiving on Okinawa meant that we roasted a couple of turkeys for our aunts and uncles to take home after they came to dinner. And on that table was more than buttery mashed potatoes, green bean casserole, candied yams, and pie. There was konbu, sashimi, rice, okazu, Okinawa donuts (sato andagi), and all kinds of other side dishes. I remember our first Thanksgiving together when the older of us left home and moved to the States - I was at college and three of us congregated in my little apartment. Our meal included sushi, teriyaki chicken, and yakisoba, at the very least. Over the years, those home influences have slowly dissipated. <br />
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So I begin this blog again with renewed vigor to focus on some Okinawan and Japanese dishes and their stories. The goal...to remind my children of their heritage, to give them a taste of who they are and where they come from. <br />
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And the first entry: sekihan.<br />
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Sekihan is a mixture of sweet rice and regular rice, steamed with azuki beans. Here's the recipe, so simple:<br />
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Equal amount of sweet (mochi or sushi) rice and regular short-grain rice.<br />
The correct amount of water you'd usually add for the amount above.<br />
Drain a can of red kidney beans, or azuki beans.<br />
Mix the beans in with the uncooked rice, in a rice cooker.<br />
Steam according to regular rice cooking setting.<br />
Let sit 20min. Mix. Serve.<br />
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(finished product pictured in photo below and yes, it was a success (defined as eaten with no complaint) )<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir58uwT10lDk0OnzCXpl8_2Aiu2aol_WCryrHl8WaXXwxlC3pKAheAEJE6rsdzfBORiMXCBieCaT8w63dtbgtxqS7F-tx3n7fQnO6PycUA2xtH_qDfz3v25K-f0xBVAWIo2r8J/s1600/sekihanedited2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir58uwT10lDk0OnzCXpl8_2Aiu2aol_WCryrHl8WaXXwxlC3pKAheAEJE6rsdzfBORiMXCBieCaT8w63dtbgtxqS7F-tx3n7fQnO6PycUA2xtH_qDfz3v25K-f0xBVAWIo2r8J/s320/sekihanedited2.JPG" width="294" /></a></div>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-27465958093929580312007-01-31T15:06:00.000-07:002007-01-31T15:12:39.393-07:00Crazy for Curry<img id="BLOGGER_PHOTO_ID_5026320472249565314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL66ksZHufOvJfvGJ6CUo4PNXnUEHp9L34E5QLMpx8j8xu1wHuGbNDHwDuwAROkDlJ5E2M7SrozPkZwcJEQahtcCf4CGY6517Jr434axUJuzZWCS6n9_s6HRoEkf29_QIYDG4W/s200/curry2.jpg" border="0" /><br /><div>My family loves curry. We eat Japanese Curry, Thai Curry, and Indian Curry. On rice, it's a hit with my kids, and I never get a fight from them about finishing their dinner. I really prefer to make it from scratch, but there are so many mixes and pastes out there that help cut down the prep time. And they are fabulous! Last night I made a very quick Indian curry dish using a bottled curry sauce from Whole Foods. I've forgotten the brand, but I sauted about a pound of diced chicken in 2 T of olive oil. Then I added the curry sauce. I let it simmer for about 20 minutes, and before serving mixed in 1/4 c of heavy cream. In the past I've added a can of kidney beans to the sauce as well. Soooo heavenly.</div>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com2tag:blogger.com,1999:blog-34886863.post-26363627336811525212007-01-30T10:17:00.000-07:002007-01-30T10:44:52.220-07:00Denver Kohaku Uta GossenAs a blast from<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsevLWbrADNINs50W2dhlcpV3lZvXSO1tFGXij56zhK9SSZ_oVCBTTwHGK2cbB_cELI3mU5KfRZ4HtIfxEAzL-tXciyufZgrNvUr3iHiFNWO-BUmRNy6V5HDf7BQG5Qbl3HOU4/s1600-h/Kohaku%20017.jpg"><img id="BLOGGER_PHOTO_ID_5025876721530329058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsevLWbrADNINs50W2dhlcpV3lZvXSO1tFGXij56zhK9SSZ_oVCBTTwHGK2cbB_cELI3mU5KfRZ4HtIfxEAzL-tXciyufZgrNvUr3iHiFNWO-BUmRNy6V5HDf7BQG5Qbl3HOU4/s200/Kohaku%2520017.jpg" border="0" /></a> my past, I spent Saturday at the Denver Kohaku Uta Gossen, which is a c<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjie3n_prSYqMjNrZTBdsrB34jBtcxuXKxsMlMMqwrgC_hModTtnxzIzHIF75QJbXddChkBntqifEXAw0hrgWp9C_R-vX9ZEfFTjgQ17WUv646QNn9zVa1LLXZsJqW8aw4p2EZy/s1600-h/Kohaku%20017.jpg"></a>ompetiton between a women's singing team (the Red Team) and a men's singing team (the White Team) for best team singing performances. Sixteen individuals from each team were ju<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFKelWomYW-zUHptb6udKcgqDwdDXJ3FG0sRRWUa0x5M9Mh3YYg9GNozBQergkX5PuGPSj4SQxkElcAzrWsWo1ivm5v9NnRrlmGX5XT0aiwo4zJE7XVW4pAM7XaRlyfM5obwO/s1600-h/Kohaku%20029.jpg"><img id="BLOGGER_PHOTO_ID_5025877284171044866" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFKelWomYW-zUHptb6udKcgqDwdDXJ3FG0sRRWUa0x5M9Mh3YYg9GNozBQergkX5PuGPSj4SQxkElcAzrWsWo1ivm5v9NnRrlmGX5XT0aiwo4zJE7XVW4pAM7XaRlyfM5obwO/s200/Kohaku%2520029.jpg" border="0" /></a>dged individually by a panel of ten, given points for vocal quality, stage presence, etc. The individuals' points totals were tallied, and the team with the most points won, which in this case happened to be the Red Team (yay!). The competition lasted from 12 to 6pm, but we were there early, of course. Mom sang her signature song, and my children were able to experience something similar to the concert-like experiences I had as a child on Okinawa, tagging along with Mom for most of her performances. The show was held at the Denver Buddhist Temple, right downtown. Here's a picture of Mom holding the Colorado Consul General of Japan Trophy:<img id="BLOGGER_PHOTO_ID_5025878469582018594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV9GyrMGIxCPZ_Srxe-sNT986iwYuBH_1B3bXCzWCjV3sWI4dxTEBZadTPYn-eLKVcoyuZVEBKdOHm2oOJ1wh_7crczUdFafcUOx7ntuf_cFvSQe_2viM3B3i48IfSsT0ywlD/s200/Kohaku%2520048.jpg" border="0" />Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-52992707290566594452007-01-18T09:27:00.000-07:002007-01-18T11:05:49.883-07:00Butternut Squash SouffleOf all the winter squash, my favorite is the flavorful Butternut. It keeps for months, and sometimes even increases in flavor with time. The hard, thick skin varies from creamy white to beige, and the yellow-orange flesh is rich in vitamin A which is important for healthy skin, vision and bones. You can't go wrong with this bell-shaped beauty! My kids' favorite way to have this vegetable is steamed, mashed and served with salt and butter. This week, with all the cold we<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8DSlITpPOtENIFNyttR5E30Nfzu2wqbiEf0N9I4MBAIYVIpdtTLZtiSxReNvdGurFKPrszuGXvfc1Zz5W6WqY9JcGbu9q0lBvrmEONzFt_pkWklIQH6K5w6EOWFtpmphFdzV/s1600-h/Picture+047.jpg"><img id="BLOGGER_PHOTO_ID_5021432774703730578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8DSlITpPOtENIFNyttR5E30Nfzu2wqbiEf0N9I4MBAIYVIpdtTLZtiSxReNvdGurFKPrszuGXvfc1Zz5W6WqY9JcGbu9q0lBvrmEONzFt_pkWklIQH6K5w6EOWFtpmphFdzV/s200/Picture+047.jpg" border="0" /></a>ather, I found an old recipe I pulled from a magazine years and years ago for a butternut squash souffle. I cut the squash into cubes (after removing the skin, fiber and seeds), and steamed it in my wok until I could pierce the pieces with a fork. I then mashed the squash and combined the following into it with an electric mixer:<br /><div><br /><div>3 tablespoons butter, softened<br />1 cup sugar<br />1/3 cup milk<br />1/2 teaspoon salt<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />3 eggs<br />1 teaspoon vanilla extract </div><div></div><br /><div>I poured this mixture into my lovely Le Creuset, and baked for 75 minutes at 325 degrees. The souffle solidified well, and this was a wonderful mix of the sweet and savory flavors of the squash and seasonings. A bit sweet, it made a delicious side dish! </div><br /><br /><div></div></div>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-8487876425294303052007-01-10T14:33:00.000-07:002007-01-10T15:11:35.773-07:00The Shopping Experience Is Progressive<div>If you're <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRf7jzppc-ldLopyjS1z_eOkQGc7A_OKNGKt0bec31LSew1Yy75n61jo0O8E7hvtngNdqumRg15N7Cno_PiHgt6Yw9FrLNJm8HQvsiqn14MSMedR8wcxy4DMygAAAvxObX3f8W/s1600-h/wholefoods3.jpg"><img id="BLOGGER_PHOTO_ID_5018527860688179058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRf7jzppc-ldLopyjS1z_eOkQGc7A_OKNGKt0bec31LSew1Yy75n61jo0O8E7hvtngNdqumRg15N7Cno_PiHgt6Yw9FrLNJm8HQvsiqn14MSMedR8wcxy4DMygAAAvxObX3f8W/s200/wholefoods3.jpg" border="0" /></a>a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEgECAmL_iUMTux4Lw2aCX6XtkMT4wXZZ82-2JjVbp-9UAgVJcltvdAkX2WlV7aeHzcRiOf9oNH3fWOOm9BCfMNbn19A1qRFCaUQfOgr6EWZSq1NiWE09SETtqXRRDHEg9MVA/s1600-h/wholefoods.jpg"></a> regular Whole Foods shopper, you know how awesome this store is. I have been won over by their amazing prepared foods department. WOW - you don't have to be a young, hip professional to run in for quick, tasty, and healthful fare. It works for families like mine, too! I have been meeting my brother there for lunch from their sandwich section. Or grabbing a quick cup of lobster bisque with Mom. Just the other evening on the way to basketball practice, the kids and I took a look at the entrees and side dishes, all made with natural ingredients, and our on-the-go-dinner fell into place. This will most definitely be our new 'qu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLFWTNG2tx6oaBgdkp2N1Ms8R1Y53dRQFOEkStI8-owcy90Vk70Dy8Qpnj_udu2ITRlGoE3dWAxSjOxQOTF-udk1hH0MSncSHCJKN3F6VkdI19cnuiz3cWVPhyphenhyphenj3i7EBB0l_a/s1600-h/wholefoods2.jpg"><img id="BLOGGER_PHOTO_ID_5018519352357965618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLFWTNG2tx6oaBgdkp2N1Ms8R1Y53dRQFOEkStI8-owcy90Vk70Dy8Qpnj_udu2ITRlGoE3dWAxSjOxQOTF-udk1hH0MSncSHCJKN3F6VkdI19cnuiz3cWVPhyphenhyphenj3i7EBB0l_a/s200/wholefoods2.jpg" border="0" /></a>ick dinner' place. No more yucky fast food that we eat just because we are starving after school and work, in between activities. We love how the entire Whole Foods shopping experience is made to appeal to the five senses. It makes us want to come back for more, even at $7.99 a pound! I had the lamb curry; my daughter had the turkey stroganoff; and my son opted for the mac 'n cheese made out of penne pasta and the best, creamiest cheese ever.<br /></div><br /><div>Check out one near<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed3HXc-26h2rJo4OLnoRCDLBgWRjg2260mGrEIkHyYfQjsOyc1Y6Y2HCEAMZ-8KgFIh_0JqVA10_DIntozqAPQdAQMNRtG9v5aSS8fnE2YDZ-mAahosJ7VeLm0n2KFb7CwMo-/s1600-h/wholefoods.jpg"><img id="BLOGGER_PHOTO_ID_5018519184854241058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed3HXc-26h2rJo4OLnoRCDLBgWRjg2260mGrEIkHyYfQjsOyc1Y6Y2HCEAMZ-8KgFIh_0JqVA10_DIntozqAPQdAQMNRtG9v5aSS8fnE2YDZ-mAahosJ7VeLm0n2KFb7CwMo-/s200/wholefoods.jpg" border="0" /></a> you!<br /></div><br /><p align="left"></p><br /><div><br /></div><br /><div></div>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-19327520397725273332007-01-09T14:27:00.004-07:002008-03-14T12:36:05.143-07:00Happy New Year!<div align="left"><span style="font-family:arial;">As always, I’m starting the year out with a ton of resolutions. This time they’re categorized: Health/Fitness, Personal Growth/Interests, Time Management/Organization, Education/Training, Recreation/Leisure, Personal Finance, Career, Family/Relationships, and Home Improvement. Yikes! What was I thinking? Seriously, though, from a food/cooking perspective, one of them is to make sure our family meals are nutritious and delicious. And another resolution from that insane list is to publish to this blog regularly!! </span></div><br /><div align="left"><span style="font-family:arial;"><br /></span><span style="font-family:arial;">My mom’s in town (on right), and has become very <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gxWbTrSCL9s4UezwhgIcWjvBx7uKTpQyp2r0uc6dvlgrK4NB0BFZ7gSZh_9GJl4COyvJ6vIhK1GXycp5D5ZeWOJ0tlU8rJ9kJSTwAs_fHYrLof7t8k2q3vTsWtIgXcqp9OVa/s1600-h/0107071312.jpg"><img id="BLOGGER_PHOTO_ID_5018146914312082930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gxWbTrSCL9s4UezwhgIcWjvBx7uKTpQyp2r0uc6dvlgrK4NB0BFZ7gSZh_9GJl4COyvJ6vIhK1GXycp5D5ZeWOJ0tlU8rJ9kJSTwAs_fHYrLof7t8k2q3vTsWtIgXcqp9OVa/s320/0107071312.jpg" border="0" /></a>involved with the local chapter of the Okinawan Kenjinkai, which is a group of women from Okinawa who meet together on a very regular basis for socializing. This includes eating! You should have seen the spread at the New Years Party! Talk about sushi…one of the ladies owned a popular sushi restaurant in town, so we got the feast of feasts made by an expert. They had mochi, mochi soup, mikans, udon, sato tempura, shrimp tempura, octopus tempura…the list goes on. We (my siblings and I) were in heaven. Wouldn't you be?<br /></div></span><span style="font-family:arial;"></span><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><br /></span><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5018149744695531058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eCllqkDlxjzhFU1X5pNTroGnjMkEI1nvF62nNn64fY-sf1ZR6GRonikzVtictKscJRhwrVPjw16xOQ4embOwb7iNufEowyuHBiSCbPc-2Q6BKQR14DIypxMIwD7uDz084cVw/s320/0101071824.jpg" border="0" /><br /><div align="left"></div></span>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com3tag:blogger.com,1999:blog-34886863.post-1159299044006700892006-09-26T12:17:00.000-07:002006-09-26T12:36:15.446-07:00Twenty-six Recipes!The America's Top Recipe Contest (2006) is ready and waiting for your help in deciding allrecipes.com's fan favorite for this year! Twenty-six fabulous recipes to rate and review by November 3rd. Looks like my recipes-to-try folder just got a little more full. Sicilian Lemon Chicken with Raisin-Tomato Sauce over angel hair pasta? Not quite sure I've ever imagined raisins and tomatoes goin' saucy together, but hey, it's rated 5 stars by...ummm...at least one cook. Happy cooking... <a href="http://members.allrecipes.com/community/recipe/Contest.aspx">http://members.allrecipes.com/community/recipe/Contest.aspx</a>Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0tag:blogger.com,1999:blog-34886863.post-1159158669417079602006-09-24T21:29:00.000-07:002006-09-25T09:27:20.323-07:00Savoring the last of summer<a href="http://photos1.blogger.com/blogger/6065/3871/1600/sortup%20036.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6065/3871/320/sortup%20036.jpg" border="0" /></a><br /><br /><br />Can it be fall already? There was a definite chill in the Colorado air this weekend. Before saying goodbye to the season, we wanted to celebrate summer once more, with a meal that contained one of her prized jewels - tomatoes!<br /><br />I picked up about 3 cups of baby tomatoes, the sweet kind, and chopped them in half. Then I tossed the tomatoes with about 4 disks of feta cheese, broken into chunks, and added 3 cloves garlic, 2 T olive oil (extra virgin) and some garlic/herb seasoning. I baked all this in my trusty le creuset at 350 F for 15-20 minutes. I tossed with some cooked penne (1 lb), and added about 1/2 lb cooked, cubed chicken that I stir fried on the side (seasoned with McCormick's montreal steak seasoning).<br /><br />Yum!Dianahttp://www.blogger.com/profile/10563021949228629479noreply@blogger.com0