Green Tomato Soup

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish: sour cream (optional)

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.

Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Makes 4 to 6 servings.

Gourmet
September 2004

Chrysalis

I have been quiet and life may be busy right now, but the view from here is amazing... Here is a peek of my perspective from chrysalis. The view from here is breathtaking and I am soaking it in while waiting for my wings.

Sometimes There are no words...

only pictures...

Starlight Starbright

First star I see...

Southern Fried Chicken

I made this for a Spring Dinner for four under the Magnolia Tree in our backyard in WV a couple of years ago. I served it with Baked Beans, Corn Bread, Biscuits, Coleslaw, and Southern Style Green Beans. YUM! Makes my mouth water just thinking about it!



Southern Fried Chicken

Recipe courtesy Paula Deen
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Molasses Ginger Cookies

These cookies are a big favorite of mine. They are awesome with fresh squeezed lemonade in the Summer, hot spiced cider in the Fall, or with Eggnog during the holidays.

3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Garlic Cheese Biscuits

Blue has been making these for years and they are a million times better then the ones you will find at Red Lobster!

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Marinated Tomatoes

This recipe might be one of my favorites by Paula Deen. It is the best way that I have found to enjoy the first southern tomatoes that hit the local farmer's market. It is even better when made with tomatoes from your own back yard.

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Beer in the Reer Chicken

We tried this for the first time last summer and I am convinced that this is "THE BEST" Method for grilling a whole chicken. If you are not a beer drinker, then just pick up a can of cheep beer at the gas station. You will not taste the beer on the chicken, but I promise that it will be the most succulent chicken you have ever grilled. This is also a big hit with the guys.

1 (3-pound) chicken
Seasoned salt
Lawry' Garlic Salt
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Note: 1 chicken serves 2 to 4, depending on appetites.

Brown Sugar Pecan Cookies

Blue loves these and could easily eat a whole tray of them warm from the oven.

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.

In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

Corn, Avocado, and Tomato Salad

Recipe courtesy Paula Deen

This is one of my very favorite summer time recipes!

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Brown Rice, Tomatoes and Basil

Barefoot Contessa Family Style Cookbook

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Sherried Mushroom and Ham Soup

This Past weekend Blue and I went foraging for Morels. Unfortunately, we were not able to find any, so I instead made this soup with Baby Bellas. This soup is rich, hearty, and a fabulous way to use up some of that left over left over ham from a big dinner.

Recipe Courtesy of Gourmet Magazine

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, finely chopped
1 clove garlic, finely chopped
1 pound assorted exotic mushrooms, half sliced and half finely chopped
3/4 pound ham cut into 1/2-inch cubes
3 tablespoon cream Sherry
2 tablespoons flour
2 cups low-salt chicken broth
1/4 cup chopped fresh chives or scallion greens
3 tablespoons sour cream
Roquefort Toasts

In a saucepan melt butter with oil over moderate heat until foam subsides. Saute shallots, garlic, and mushrooms over moderately high heat. Saute until mushroom liquid evaporates and mushrooms begin to brown. Add ham cubes and saute 1 minute. Add sherry and boil until evaporated. Add flour and cook 3 minutes. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives or scallion greens and sour cream. Season with salt and pepper.

ROQUEFORT TOASTS:

1 round Pita bread
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened

Slice Pita round into 6 wedges. Place on a baking sheet, in single layer. Bake in middle of a preheated 350 degree oven for 10 minutes, or until golden.

In a bowl, cream together the Roquefort and the butter. Spread mixture on toasts Yield: 2 servings

The Colors Of My Day

Wheatberry Salad

Life has been busy, so dinner has been simple. We have been craving this quite a bit lately and I am wondering what else we can do with the big bag of wheatberries I bought this past Fall...

Wheatberry Salad
Recipe From The Barefoot Contessa

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Bad Weather Brunch

Last night Blue and I were talking about the entertaining that we will no doubt have to do with his new job and I was kind of feeling a bit freaked out till he reminded me of a party I threw in our tiny cottage in WV, 2 years ago. Blue and I have always entertained and I love throwing a seasonal brunch, but before this, I had never had more then 12 guests.

The pics are just a little bit of some of what I did this particular time around. There were 40 people, and due to some nasty winter our brunch under the magnolia tree in the back yard had to be moved inside. At first I panicked, then too, but everything was fine and it was one of the best parties I have ever thrown.

Just thought I would dig up my pics and share them as many of us get ready for some nasty winter weather in April. Yeah... Nasty winter weather...

The beverage table was located in the Parlor with another table full of food. I love serving Mimosas for breakfast and after the party, between what I brought and other showed up with, I counted 53 bottles of champagne, 8 bottles of Grand Marnier, and that did not include the 12 cases of beer that the guys snuck in as well. It was definitly one of those lose one of you shoes kind of parties and it was FUN!

CREAMY BAKED GRITS WITH SUN-DRIED TOMATOES

Bon Appétit Magazine

2 1/4 cups low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 garlic clove, chopped
1/2 cup quick-cooking hominy grits (3 ounces)
3/4 cup whipping cream
1/2 cup diced drained oil-packed sun-dried tomatoes (2 1/2 ounces)
1 teaspoon chopped fresh thyme
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Chopped fresh chives (optional)

Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish. Bring broth, 2 tablespoons butter, and garlic to boil in heavy medium saucepan. Gradually whisk in grits and return mixture to boil, whisking occasionally. Reduce heat to medium-low, cover, and simmer until grits are thick and almost all broth is absorbed, whisking frequently, about 8 minutes. Whisk in 1/2 cup cream and simmer 5 minutes, whisking occasionally. Whisk in remaining 1/4 cup cream and simmer until very thick, stirring often, about 5 minutes longer. Stir in tomatoes and thyme. Season to taste with salt and pepper. Pour into prepared dish. Sprinkle goat cheese over. Bake until cheese softens, about 15 minutes. Garnish with chives, if desired, and serve immediately.

Makes 6 side-dish servings.

COWBOY CHRISTMAS BREAKFAST
Recipe courtesy of www.epicurious.com

The thick slices of garlicky bread in this dish are known as Texas toast.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys).

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Recipe courtesy Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Just a little bit of Easter goodness...

I found these little cupcakes in Whole Food's Bakery. They were really yummy!!! I can not help, but think, that eating more natural foods is not going to be a problem... :-)

New Beginnings In Perspective

Life Comes At You Fast...

For Blue and I, March came in like a lamb and left like a lion... We started the month, somewhat groggy from hibernating all winter and other then discussing plans for a possible move to the city, there really was not much on the horizon.

Inspired by many here, I started a new blog, a more professional one where I could really stretch my passion for writing, grow, and gain a new experience as I focused on just one of my interests. I was a little intimidated by the concept at first, but I am really enjoying the challenge and embracing it with all that I have to give.

Right now it is just a sleepy little blog that no one really knows about, but it is shaking my small world in ways that I could have never imagined. It is forcing me into a place that I have not been in a while, a place where I am fiercely proud of something I have created, a place where I am able to recall just who I am and what I am capable of. Considering the dark tunnel of depression, that I not to long ago left behind, the expanse of time it took for me to heal, and the fact that I lost a few years of my life to that process... I am astounded by how quickly I am outgrowing that dormant state. For months now, I keep thinking that I am in the springtime of my life, that this is as good as it gets... But, then I wake up to yet another sunny day to see that there are at least a million more things in bloom with in it. I look at the trees outside my window and their Springtime transformation speaks to me on a symbolic level reminding me that it can be truly natural to just start rapidly bursting to life after a long season of barrenness. This thought is comforting and gives me hope for all that is to come... Standing under the trees looking up at the sun shining through it branches, I brace myself instinctively know that the next phase is going to happen very fast.

Just a week ago, Blue was approached with a possible job offer. This was completely out of the blue and our week was scattered as we began to process the implications a change like this could/would have on our lives. My own thoughts were erratic at best last week and much fell by the way side as we both tried to process our feelings and instincts. Blue was very needy and I spent every evening sitting next to him stroking his face, his, arms, and his hair. He needed that touch, needed that comfort, and needed to know it would all turn out ok. I needed those things too, but deep down I knew he needed them more and I gave them to him with all that I had in me. As the week closed on Friday, the camera lens was a bit more focused and we were starting to be able to see the major components of the picture. The view was promising and our perspective of it brought out something in Blue that I had not seen in a while, Hope and a desire to achieve some of his long shelved dreams.

This excited and inspired me, but at the same time, it thew me into a personal quandary as I wondered where my place would be in the final composition...
This new job would bring us an entirely different lifestyle and whispers a promise of a life that we would have never in a million years envisioned for us... a journey that could very well set Blue on path that would easily include putting his name on one of those little signs that mark the side of the road during the election season... A life where a good man like my husband, could possibly leave a positive impression on the world around him. Of course this is speculation, but as I consider how amazing he is and how much I believe he has to offer, I can literally see/sense it on the horizon. Although I have never had a interest in stepping up to the plate and playing the "Appearances Game." I have to admit, I think of Blue's potential and I know beyond a shadow of a doubt that our world needs more men like him and we need them in power. I/We need to play the game...

So, with all that I have learned through my life, and drawing on the strength I gained through it, I am putting those inhibitions aside and I am going to step up to that plate next to him. It is not or will never be in my nature to be something I am not, but the pressure is on to recreate the next phase of my life, I almost feel like I am in a pressure cooker considering how my choice will undoubtedly be a great asset or truly do nothing to further Blue's career. With the eyes of people I have never even met on me and already inquiring about my future goals... I have literally been shaking in my shoes... I knew one day when Blue quit working for his company and we quit traveling that I would one day choose a second career and recreate my place in this world once again, but I never in a million years expected my choice to be so critical... Blue of course as always is encouraging me to follow my dreams, to do whatever I want, he has given me a blank canvas, and the promise that no matter what I create upon it, he will not only buy it, but still continue to be my biggest fan. Could I possible love that man of mine anymore?

All weekend long I stared at that blank canvas and flooded it with a million colors and shades of the rainbow with in the scope of my own mind, experience, passion, and comprehension. Hands shaking last night I decided the direction I wanted it to go and I took a deep breath as my brush hit the first color on my palette, and lefts it's indelible mark on the immense white space. That first brush stroke was extremely intimidating, but now that the brush is wet, they are coming naturally, and I am very focused on the task at hand...

In Fall 2007 I will go back to college part time and begin to seriously work on my associates degree. I debated working part time, we scrape by right now, but if Blue accepts this job, his salary will almost double. We will be far more comfortable in our 30's then we ever could have hoped for... This may not be the American way, but we have decided that this is more then enough for us and I am opting to dedicate myself to Public service in the community.

I have long ago hung up my hat as a nanny, but I do want a career that was equally as fulfilling. Volunteering is something I have always been passionate about and it offers me a way to support Blue's career, while not selling out my self or my own dreams...

Tears trickle down my cheeks as I write this, because I know I have found my place, where I am meant to be, and my purpose in this next stage of my life. My focus is going to be on helping to bring the arts to inner city children, inner city children that were once like my Blue... Yes, there is more to this story and maybe one day I will share it... But for now, just know that as soon as that first splash of paint hit the canvas, Blue and I both knew it was right. We knew beyond a shadow of a doubt that this is going to be my/our fate and we are overwhelmed with all of the wonderful possibilities. Last night over dinner Blue says to me, "I think everything we have gone through was for a reason and I think more then ever now that we were not put on this Earth to raise our own children, but to nurture many." ...and then he just laughed gently not second guessing for one second that this was the way it was supposed to be all along... and you know what... my heart is dancing to that very same beat...

Shades of Green

Just a little peek at the first few shades of green this spring.

Starting Spring GMO Free

This week I watched a documentary called The Future of Food.

This movie really made me look differently at many of the foods Blue and I were eating. Before watching this movie I had a slight idea what GMOs (Genetically Modified Organisms) were... But, I will be honest and admit that I really had no clue how they factored into my everyday life and the impact they had on my diet...

In a nutshell, Genetically Modified Foods are foods that come from crops that were planted with seeds that have been biologically altered in a lab.

Not knowing much about GMOs I thought of them like I did those test market Olestra Potato Chips, a few years back. I thought if I saw GMO foods in the market, I would just avoid them.

For the most part, I shop the perimeter of the grocery store, cook from scratch, and eat a ton of fresh produce and whole grains. So, I thought we were doing well and eating healthy...

But after watching The Future of Food and doing a bit more research I came to the conclusion that I was very naive about the food I ate and served Blue.
Now, I am not one to just watch something and freak out with out thoroughly researching it first... and I am not going to go as far as saying that Genetically Engineered Food is really bad for you. But I will admit I am disturbed by the fact that they are not labeled and that I had no idea how much of them we are eating... or how much of them the US is producing even though they have been banned in many other countries...

For me, it wasn't just the movie... mainly it was my research... and not research from flakey websites, but from well documented sources.

Blue and I have since decided that we were going to clean out our pantry and our fridge. I feel very strongly about wasting food, but we both feel very strongly about this... From this point on, no more products containing GMOs are coming into our home with out our knowledge. Except for maybe a rare occasional Ignorance is Bliss Treat... But, even that will not not quite seem the same anymore...

Not only that, but I am no longer going to share recipes that require Genetically Engineered Ingredients... What is in my blog right now will stay..., but no more after that. This was a really big decision for us and I wanted to share it with you all.

As I consider this and look in my own pantry today to see just how many of these "Hidden Ingredients" are in there... I thought I would bring the topic up in here and ask if everyone knew how many of them were in their own home? Do you know much about them and do you feel safe feeding them to your family?

If you are not sure... Then here are a few really good resources, especially the first one.

http://www.greenpeace.org/usa/news/...d-shopping-list

http://www.centerforfoodsafety.org/geneticall7.cfm

http://www.ucsusa.org/food_and_envi...ic_engineering/

http://www.seedquest.com/News/relea...nuary/18145.htm

Roasted Bell Pepper, Feta, Chive, and Lemon Bulgar Salad

One day recently when the weather was bitter cold, and the snow flakes were falling I got the biggest craving for Roasted Red Bell Peppers and a little taste of summer. I was thrilled when I found a bag of them in the freezer section of Trader Joe's. I of course could not resist, so I brought them home and used them to create this light and healthy salad. After one bite, I was so glad that I did!

Roasted Bell Pepper, Feta, Chive, and Lemon Bulgar Salad
Serves 4

1 Cup of Bulgar Wheat
1 1/2 Cups of Boiling Water

1 1/2 Tsp. Sea Salt
1-2 Lemons
1/4 Cup Olive Oil

1 Bag of Trader Joe's Frozen Red and Yellow Bell Peppers, thawed in the refrigerator over night
4-5 Fresh Whole Roasted Red and/or Yellow Bell Peppers, seeded and core removed
2 Tbs. Fresh Chives, minced
1/4 of a red onion, diced
4 oz. Feta Cheese Crumbled

Combine the bulgar wheat and the boiling water in a mixing bowl and allow to rest on the counter top for 15 minutes.

Meanwhile, juice the lemons and combine 1/4 a cup of lemon juice with the olive oil and the salt. Add this mixture to the bulgar wheat after it has rested. Mix well and let stand for another 15 minutes.

Chop up the bell peppers, and combine with the chives, red onion and Feta. Toss gently into the bulgar salad mixture and serve.

Vanilla Souffle

Vanilla Souffle

1/3 Cup plus 3 TBS Sugar
1/4 Cup Flour
1 Cup of Milk
4 Egg yolks at room-temperature
1 Tbs. Vanilla Extract
5 Egg Whites at room temperature
Pinch of Salt
1/8 Tsp. Cream of Tartar
2 Tbs. Un-salted Butter

Sifted Confectioner's Sugar for dusting

Make a souffle collar by cutting a long sheet of parchment paper; long enough to wrap around the outside circumference of the souffle dish. Neatly fold this sheet in half lengthwise, so you will have a double think, semi-long, six inch wide strip of parchment. Fit the outside of the dish with the collar and secure with a piece of cooking string. Use a piece of tape to secure the top. Ultimately the collar should extend 2 inches above the rim of the souffle dish.

Butter the souffle dish with 1 Tbs of the butter, sprinkle it with sugar, (coating all of the butter evenly) and knock out any of the excess .

In a bowl, combine the 1/3 cup of sugar, flour, and 1/4 a cup of the milk. Whisk until smooth.

In a heavy saucepan, bring the remaining 3/4 Cup milk to a simmer;stirring constantly.

Slowly pour the steaming milk into the flour mixture, whisking it in as you do so.

Return this mixture back into the saucepan and whisk constantly as you bring it back up to a gently simmer. As soon as it begins to bubble, lower the heat to low and whisk constantly for 2 minutes.

Temper the egg yolks, by spooning a little bit of the simmered mixture in to the eggs, whisking no more then a spoonful at a time. (Rushing this step along will cause the eggs to scramble.)
Using a scraper, tranfer this mixture to a bowl, whisk in the vanilla, and dot the top with the remaining 1 TBS of butter.

This recipe may be partially made ahead up till this point. Cover the bowl tightly and refrigerate for up to 3 hours.

Preheat oven to 400 degrees Fahrenheit. Adjust oven racks so that the souffe can be set on the lower middle rack with no racks above it to interfere with the way it will rise.

Using the whisk attachment and a mixer, beat the egg whites with the salt until frothy.
Add the cream of tartar and beat until the whites hold fairly stiff peaks.
1 Tbs at a time, add the sugar to the egg whites until they hold perfect stiff peaks. (Be very careful at this point you do not want to tap or knock the bowl and burst any of the bubble that were formed while whipping the egg whites. These bubbles are what will help the souffle rise.)


Gently stir 1/4 of the egg whites into the yolk mixture, blending well.

Very carefully fold the the remaining egg whites into the mixture and spoon into the prepared souffle dish.

Very carefully, place souffle on the lower middle rack of the oven, carefully close oven door, and lower the oven temperature to 375 degrees.

Souffle will need to bake for 30-35 with no major vibrations anywhere near the oven or it may fall prematurely.

The souffle is done when the top is puffed and golden.

Remove the collar carefully, dust the top of the souffle with confectioners sugar and serve IMMEDIATELY! You can eagerly wait for a souffle all day long, but it can never wait for you!


Variations:

Grand Marnier Souffle
Reduce the amount of vanilla to 1 1/2 Tsp. and add 1 1/2 TBS of grated orange zest and add 3-4 TBS of Grand Marnier to the base.

Chocolate Souffle
Add 1/2 Cup Cocoa Powder to finished . Be sure to still use the vanilla.

*If you still have questions concerning making a souffle collar, here is a link on Food Network's site that may help.
http://www.foodnetwork.com/food/ck_dm_baking/article/0,1904,FOOD_18996_1740136,00.html

Linda Lou's Snickerdoodles

Today was a gloomy grey cloud kind of Friday. As I watched the raindrops fall from the sky this afternoon, I had the urge to go downstairs to the kitchen and make something that would be warm, comforting, and downright filled with sunny memories. Searching through recipes, I decided on one for Snickerdoodles, one of my favorite cookies as a child.

As I got out the ingredients, I reminisced about Elementary School and the role these cookies played in my day in and day out, everyday little girl kind of life...

It was the early 80's and I can remember running home from the school bus as fast as my little legs would carry me, just so I could eat warm cookies right out of the oven and watch General Hospital on TV with my mom. Cuddled up next to her on the white velvet couch with the swanky gold pillows, I would admire how beautiful Laura was and I would dream of marrying Rick Springfield as soon as I was grown up and in 1 st grade. When mom was out of listening range, I would vow to my Barbie dolls that I was going to make Rick Springfield babies and cookies every day. He in return would sing songs about both of them on TV and of course like all stories you read in Kindergarten, we would then live happily ever after... Makes me smile now to think that like believing in the Easter Bunny or the Tooth Fairy, that I never doubted for one minute, that my big dreams would really come true...

Of course, they never did... I instead married a much sexier guy, there were no babies, but I do make him cookies from time to time. Blue doesn't sing songs about them and he doesn't even blog about them online. But, I know beyond a shadow of a doubt that he loves me, loves my cookies, and especially loves the little things I do to make even the grey days sunny. Because after all, it is all the little things that make a "Happily Ever After" come true.

*This recipe for Snickerdoodles comes from a very sweet friend of mine by the name of Linda Lou. She has such an amazing upbeat and empowering spirit that is very contagious. After she mentioned her beloved cookie recipe, I have just been dying to try it. According to Linda Lou, her recipe has a slight variation in the fact that it calls for brown sugar as well as white sugar in the recipe. The result is a very rich and decadent Snickerdoodle cookie that has a bit more of a buttery color then most of the recipes I have tried. The results were wonderful and and as I took a bite into the slightly crunchy cinnamon crust of the cookie into the chewy vanilla almond center, my afternoon did feel much sunnier!

Thank you Linda Lou for sharing such a terrific recipe and for reminding me to make every day a little special just by your example and the way you live your life!

High-Maintenance

In and out of here quickly today! Yesterday I shopped all day long for some new clothes especially a couple of trendy things... It was so much fun, but so many "girly" shops had these vintage housewife looking clothes. Much of it was cute, but on me it looked loose, baggy, and frumpy. The whole style made me look like a vintage housewife that had been scrubbing clothes in the yard with a washboard for days...

Considering the fact that Blue probably gets to see me in "housewives" clothes more then enough and that I did not loose all this weight to wear things my grandmother would call potato sacks...

I bought the things that looked a bit more like something vintage pin up girl might wear. The only thing is, I don't have a "pin up" body, so they look like "good girl" clothes on me. To be completely honest, the clothes really look more like some of the things I have seen pictures of my Great Aunts wearing when they were living and working in NYC during World War II. But, I am going to sell them to Blue as "Pin up" and make him think he just spent our money on something exotic.

I also saw a quote on a package of napkins in Z Gallerie. It said, "The term high-maintenance doesn't even begin to cover it." I think that pretty much sums up Blue's impression of my day! LOL!

Thought for the day... Happy Easter to me!

5 Magic Coffee Beans

It is a gorgeous day here, my windows are open, the sun is shining, and there is not a cloud in the bright blue sky. I am eagerly awaiting the first day of spring and feeling a bit on the wild side, so I decided to eat 5 of Blue's Magic Chocolate Covered Espresso Coffee Beans...

Well that was 2 hours ago... I have since cleaned the whole house, put away all the laundry, packed up the St Patrick's Decorations, taken out the Easter ones, sorted through many of my stacks, hand copied a couple of recipes, and wrote my local congressman about all that I thought needed to be changed in this world. Well, I did everything on that list except for the part of writing the congressman. Chances are, if he knew, he would be glad that I hadn't.

But, here I am literally sitting on the edge on my seat, almost ready to jump out of my skin, and I am pondering Spring, thinking that taking a moment to write about it will help me slow down and take a deep breath before I attempt to solve World Peace. Yes, I really do feel like I have that much vim and vigor at the moment...

Slooooowing down now... and taking that deep breath before my thoughts begin to rush out of me like an April rain swollen river on a back country road, I am thinking about how beautiful the day is, how the sun feel as it shines through the window and onto my face, and how I just can not wait to get out in my garden and start removing some more of the organic mulch that has been blanketing my herbs all winter. Out side my front door are some daffodils and tulips, I did not know existed, slowly pushing their way through the freshly thawed black soil, their green so beautiful I am convinced that surely it must be "The New Black."

The air is charged, my step is lighter and my life is revealed to me in a prism of colors that I did not know existed at this time last year. Funny thing about that gloomy tunnel is that when you are finally out of it, you appreciate life so much more. Life practically jumps up right out from under your fingertips, and all that they touch blossoms right before your eyes. Spring is yet a day away, yet in my heart of hearts I have to admit that I feel like I have been existing in the start of it for some time now. Slowly I have been changing little things in my life, taking away those that make me sad or drag me down and I am blissfully replacing them with those that make me feel happy and fulfilled.

So, just a little while ago while staring into the abyss I call my closet, I looked at it with a fresh perspective and knew this was going to be the next major thing to change. I am ready for a new look, some new colors, fabrics, accessories, and shoes... brand new visual and textural reminders of all that that my life has become and will be. For the first time ever, I am considering buying a few things that I can grow into as I grab this new season and my new life by the horns and ride it for all it is worth. Yes, I might even splurge on a couple of things that will only be in style for 8 seconds... Hedonistic I know, but small sacrifice considering many of the other things I am doing to reduce my carbon footprints on this Earth. If it is any consultation I promise that maybe I will one day consider cutting them up for the rag bag, indulging in the memories they bring each time I clean up a spill on the kitchen counter. Because of course, I would never want to be too wasteful...

(Grinning decadently and listening to Moby's song "Lift Me Up" The Mylo Mix from his CD, "GO ~ The Very Best of Moby).

Moby Lyrics
Lift Me Up

Blind talking (blind talking)
Take us so far (take us so far)
Broken down cars (broken down cars)
Like stronger old stars (like stronger old stars)

Blind talking (blind talking)
Served us so well (served us so well)
Traveled through hell (traveled trough hell)
We know how it felt (we know how it felt)

Lift me up, lift me up
Aiah Nouwamba
Lift me up, lift me up
Aiah Nouwamba

Blind talking (blind talking)
Making us cold (making us cold)
So strung out and cold (so strung out and cold)
Feeling so old (feeling so old)

Blind talking (blind talking)
Has ruined us now (has ruined us now)
You never know how (you never know how)
Sweeter then tough (sweeter then tough)

Lift me up, lift me up
Aiah Nouwamba
Lift me up, lift me up
Aiah Nouwamba
[4x]

Lift me up, lift me up
Ohla la la la
Lift me up, lift me up
Ohla la la la
[4x]

NYC March 18th Breakfast

It is March 18th, maybe you are slightly hung over from the Green Beer, Guinness, the parties, and parades. Not only that, but what do you do with all of that leftover Corned Beef and Cabbage Potato Bake. In our home we have adopted an Old World New York City Irish Tradition and serve the leftovers for breakfast.

This is my favorite way to enjoy those St. Patrick's Day leftovers and makes them almost better than the corned beef and cabbage the night before.
Enjoy!

March 18th Breakfast

Leftover Corned Beef
Leftover Cabbage and Potato Bake
2 tablespoons butter

Chop up the leftovers, everything including the corned beef, into tiny bite sized pieces.
Melt butter in a frying pan.
Fry the leftovers on medium, turning frequently, until just before things start to brown.
Serve next to a side of Scrambled eggs.

Irish Cream Bundt Cake

This recipe was inspired by one I found on recipezaar.com last year. I made it for St. Patrick's Day, but it was so incredible that I have made it a couple of times since. In this picture, I doubled the glaze, but in all honesty that decision was a bit over the top and the icing was just dripping off the cake and onto my counter top. I love icing... but even this was a bit too much. I also added a bit of green food coloring to the glaze right before drizzling it over the cake. Personally, I think the cake looks as if it has been slimed... but I am not going to share that thought with those I am serving it to... However, next time I make this I think I will color half of my glaze with the green food coloring and drizzle the white icing first, allow it to set, then carefully drizzle the green icing over the top and possibly omit the sprinkles.

No matter how you decide to present it, please know that this is the kind of cake that just calls to you at midnight when most of the house is asleep.


Enjoy!


Irish Cream Bundt Cake Recipe

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1 stick of butter
1/2 cup white sugar
1/4 cup irish cream (eyeball it)
Green Food Coloring and Green Sprinkles ~if Desired

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle chopped nuts evenly over botttom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
6. Beat for 5 minutes at high speed.
7. Pour batter over nuts in pan.
8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto the serving dish.
10. While the cake is still hot, prick top of the cake with a straw ; (Preferably one of the large ones that come with the Slurpees from 7-Eleven) slowly pour 1/2 of the 1/4 Cup of Irish cream slowly down each hole. (Straw should be 1 1/2 to 2" deep.
11. Allow Cake to cool completely before making the Glaze.

To make the glaze:
In a saucepan, combine butter and 1/2 cup sugar.
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
Remove from heat and stir in 1/8cup Irish cream and food coloring.
1. Spoon glaze over top and brush onto sides of cake.
2. Allow to absorb glaze repeat until all glaze is used up.
3. Coat the top of the cake with Green Sprinkles.

Oatmeal Irish Soda Bread

I just finished making Irish Soda Bread for the first time and I am absolutly tickled by the way my golden little loaf turned out. The loaf of bread is just gorgeous to look at, but one bite and you will know that you have just re-created a tiny slice of Irish Heaven. The addition of Steel Cut Oats really makes this recipe a treat for anyone looking for a higher fiber and more complex carbohydrate Irish Soda Bread.

The recipe comes from an internationally known chef by the name of Darina Allen. She runs the Ballymaloe Cooking School at Shanagarry, in County Cork, has published many celebrated cookbooks, recieving a nomination for best international cookbook from the James Beard Foundation in 2003 for her bestselling book called Irish Traditional Cooking published in l995, she was given the Langhe Ceretto prize in l996, and is well known as one of Ireland's most popular celebrity chefs.

OATMEAL SODABREAD

For this early soda bread the oatmeal was steeped in buttermilk overnight. It makes a light, pale bread with quite a different flavor also absolutely delicious. This recipe was given to me by Honor Moore from Dublin.

Yield: 6 Servings

• 2 1/2 cups Fine Stone Ground Oatmeal (or Steel Cut Oats like McCann's)
  
• 2 cups Buttermilk (3 cups if using Steel Cut Oats)
  
• 2 1/2 cups All Purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda

Method:

Combine the Oats and the buttermilk in a medium size bowl and allow to steep in the refrigerator overnight. Next day, preheat the oven to 350 degrees F. Mix the flour, salt and baking soda together, then stir into the oatmeal. If necessary add a little more milk, but don't make the dough too wet. Put into a large well greased round loaf pan (we use one which is 51/2 x 91/2 x 21/2 inches or on a greased sheet pan and bake in a 350 degree oven for 1 to 1 1/4 hours. The bread should sound and feel somewhat hollow when tapped.

* Please note that Fine stone ground oats or steel cut oats are completely different from regular oats. For my bread I happened to have Steel Cut Oats on hand and found that they were compatible with this recipe when I increased the amount of buttermilk, ultimately using almost 3 cups. You want the bread to be slightly sticky and easy to mold into a round bowl.

The Original recipe can be found here:
http://www.starchefs.com/chefs/DAllen/html/recipe_05.shtml

Still confused about the oats?
http://www.mccanns.ie/pages/products1.html
or
http://typo.coffeehaus.com/archives/OatsSteelCut.jpg

Cabbage and Potato Bake

~After the oven
~Before the oven


~This is perfect with Corned Beef and Cabbage on St. Patrick's Day!

Cabbage and Potato Bake
Recipe courtesy Emeril Lagasse, 2001

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Preheat the oven to 375 degrees F.

Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

The original recipe may be found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14679,00.html?rsrc=search

Corned Beef and Cabbage in Guinness

This recipe and technique is amazing! ~Also consider rubbing the corned beef with Dijon mustard, honey, brown sugar, and horseradish before adding it to the pot.


Corned Beef and Cabbage in Guinness Recipe

The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. Since everyone raved about it, I thought I'd share the recipe he gave me.
by Dee514
6-8 servings

4 lbs flat cut corned beef briskets
1 (12 ounce) bottle Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces

1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

Link to the original recipe may be found here:
http://www.recipezaar.com/86868

Buttermilk Shamrock Scones

~Slightly thinner scones sprinkled with Large Raw Sugar Crystals

~Thicker scones sprinkled with White Sugar

Tonight was just one of those nights that we were craving breakfast for dinner. I made a huge tray of these and served them with thick slab cut bacon and Irish Breakfast Tea.

Buttermilk Shamrock Scones

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/4 cup of Buttermilk, for brushing the tops of the scones
1/4 cup of Large Raw Sugar Crystals, to sprinkle on the scones


Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round with a shamrock shaped cookie cutter and place slightly separated on a greased baking sheet. Brush the tops with the buttermilk, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade if desired.

Yields 16 scones

*A really sweet friend suggested that I try sprinkling the scones with large raw sugar crystals instead of white sugar. While I was out shopping I picked some up and decided to try this recipe again. The first picture is the result of using the large raw sugar crystals and the effect of rolling the scone dough out just a little bit thinner. The scones did bake a little bit faster, but had much more color and were a much sharper shape.