Potatoes Baked in the Crock

5lb. red potatoes
1 C extra virgin olive oil
3 T salt
1 tsp. black pepper
Prick each potato several times with a fork. Combine the oil, salt and pepper in a bowl, rub the potatoes with the mixture.

Arrange the potatoes in a crockpot. Cover and cook on high for 8 hours. The potatoes on the bottom with get crispy.

Crockpot Korean Short Ribs of Beef with Ginger

MAKES 6 TO 10 SERVINGS




½ cup soy sauce



2 cloves garlic, crushed



1/4 cup firmly packed dark brown sugar

2 tablespoons rice wine vinegar



2 tablespoons Asian sesame oil

1 tablespoon ketchup( I used tomato paste)



1 tablespoon minced fresh ginger



½ teaspoon red pepper flakes



6 pounds thick-cut beef short ribs



Chopped green onions for garnish



Add first eight ingredients in a medium mixing bowl, and mix well.



Arrange short ribs, fat side up, in a large slow cooker. Pour the sauce over the meat. Cover and cook on low until the meat is tender and starts to separate from the bone, 7 to 8 hours. For a more caramelized finish, turn slow cooker to high for the last 45 minutes of cooking.



Transfer ribs to a platter. Garnish with green onions and serve immediately.

Julia Child's Lamb Tagine

This lamb is so tender it just faals off the bone. Delicious.

Setting and Cook Time: HIGH for 1 hour, then LOW for 6 to 7 hours; vegetables are parcooked, then finished in slow cooker last 30 to 60 minutes


Ingredients

1 to 2 tablespoons olive oil, as needed

3 pounds lamb shoulder, trimmed of fat and cut into 3-inch chunks ( i used 3 lb. lamb shoulder)

1 large white or yellow onion, chopped

3 tablespoons chopped fresh tarragon

2 cups chicken, lamb, or beef broth

3/4 cup dry white wine

2 tablespoons all-purpose flour kneaded into 2 tablespoons unsalted butter for thickening

2 bunches baby carrots (14 to 16 carrots, about 10 ounces–not from a bag), peeled and root trimmed with 1/2 inch of the stem

1/2 pound baby turnips (10 to 12), peeled and left whole or halved

1 pound asparagus, bottoms snapped off and cut diagonally into 2-inch lengths

1 cup fresh (about 3/4 pound unshelled peas) or thawed frozen petite peas

Salt and freshly ground black pepper to taste

Instructions

In a large nonstick skillet, heat the oil and brown the lamb on all sides over medium-high heat; transfer to the slow cooker. Add the onion to the skillet and cook a few minutes to take the raw edge off; add to the crock. Add half of the tarragon, the broth, and wine. Cover and cook on HIGH for 1 hour.

Reduce the heat to LOW and cook until the lamb is very tender, about 6 hours.

Add the kneaded butter (beurre manie) in pieces to the cooker and stir until thickened.

In a small pot of boiling water, parcook the carrots and turnips separately 5 minutes each; add to the crock with the rest of the tarragon, the asparagus, and peas. Cover and cook on LOW until the vegetables are cooked, 30 minutes to 1 hour longer. Season with salt and pepper.

Excerpted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

Kalamata Olive Bread

I made this bread for Sunday ,the Feast Day of Saint Anthony.
I used the Artisan Bread in 5, olive oil dough and kalamta olives inside. The tradition of bread on Saint Anthony's  feast day is told here..http://catholiccuisine.blogspot.com/2009/06/st-anthony-and-lost-bread.html

Tonsure Cake

Today is the Feast Day of saint Anthony of Padua. I made the children a Tonsure cake for breakfast.
( this post is from Sunday, I failed to post it.)

Cashew Chicken

The flavor of this dish was great. I liked how the cashews tasted butter after frying them.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces


2 tablespoons dry sherry

2 teaspoons minced peeled fresh ginger

3 1/2 teaspoons cornstarch

Coarse salt

1/2 cup low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons sugar

1 tablespoon plus 2 teaspoons vegetable oil

2 garlic cloves, chopped

2/3 cup unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

Cooked white rice, for serving

Directions

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Vegetable Pad Thai

This recipe was pretty tasty. Make extra sauce, the noodle soak it up.
8 ounces dried, wide, and flat rice noodles ( i used 1 lb. spaghetti)


2 tablespoons dark-brown sugar ( I used 4T)

2 tablespoons fresh lime juice, plus wedges for serving (  used 4 T )

3 tablespoons soy sauce ( I used 6T)

2 teaspoons vegetable oil ( I used 4 tsp. sesame oil)

3 scallions, white and green parts separated and thinly sliced

1 garlic clove, minced

2 large eggs (optional), lightly beaten (  Iused 4 )

1/2 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts ( I used cashews)

Directions

Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.

Gingerbread Waffles.

The kids were now overly crazy about these waffles. They did smell wonderful, just like a gingerbread cookie.
4 eggs


1/3 cup sugar

1 cup molasses

1 cup buttermilk

3 cups flour

2 teaspoons ground ginger

1 1/4 teaspoons cinnamon

1 teaspoon ground cloves

3/4 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

1/2 cup unsalted butter, melted

Whipped cream and fruit, optional

X

Instructions

With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.



In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.



Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.

New Fashioned Pot Roast with Fresh Rosemary

1 4-5 lb. boneless chuck roast


2 C baby carrots

8-12 medium sized red potatoes

1/2 C tomato paste

1/4 C red wine vinegar

2 T Bragg's liquid amminos

1 tssp. salt

1/2 tsp. black pepper

2 T fresh rosemary

1/2 C boiling water

Put the roast into the slow cooker. Add the onions, carrots and potatoes. In a small bowl combine the tomato paste, vinegar, ammions, salt , pepper, rosemary and boiling water, pour over the meat and vegetabkles. Cover and cook on low for 8-10 hours. To serve transfer the meat to a cutting board to carve. Serve with the vegetables and gravy.
I do not think I would make this recipe again, it was too acidic.

Ice Cream Cones

Today is the feast of the Immaculate Heart of Mary, so for dessert we had ice cream sundae cones. This delicious recipe is from Food Network magazine.
6 waffle cones


1 cup malted milk balls, plus 6 more for the cones

4 large chocolate-covered peanut butter cups, chopped

2 quarts vanilla and/or chocolate ice cream

1/4 cup chocolate fudge sauce

5 ounces semisweet chocolate, chopped

1 ounce milk chocolate, chopped

6 tablespoons unsalted butter, cut into small pieces

1 1/2 tablespoons corn syrup or agave syrup

1/2 cup roasted peanuts, finely chopped

Directions

Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.



Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.



Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.



Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.



Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.

The Feast of the Sacred Heart of Jesus

Today is the Feast of the Sacred Heart of Jesus, so the kids had these bagels for breakfast.
cream cheese
strawberry jam
half of a strawberry

Devotion to the Sacred Heart is but a special form of devotion to Jesus. We shall know just what it is and what distinguishes it when we ascertain its object, its foundations, and its proper act.




(1) Special object of the devotion to the Sacred Heart

The nature of this question is complex and frequently becomes more complicated because of the difficulties arising from terminology. Omitting terms that are over-technical, we shall study the ideas in themselves, and, that we may the sooner find our bearings, it will be well to remember the meaning and use of the word heart in current language.



(a) The word heart awakens, first of all, the idea of a material heart, of the vital organ that throbs within our bosom, and which we vaguely realize as intimately connected not only with our own physical, but with our emotional and moral, life. Now this heart of flesh is currently accepted as the emblem of the emotion and moral life with which we associate it, and hence the place assigned to the word heart in symbolic language, as also the use of the same word to designate those things symbolized by the heart. Note, for instance, the expressions "to open one's heart", "to give one's heart", etc. It may happen that the symbol becomes divested of its material meaning that the sign is overlooked in beholding only the thing signified. Thus, in current language, the word soul no longer suggests the thought of breath, and the word heart brings to mind only the idea of courage and love. But this is perhaps a figure of speech or a metaphor, rather than a symbol. A symbol is a real sign, whereas a metaphor is only a verbal sign; a symbol is a thing that signifies another thing, but a metaphor is a word used to indicate something different from its proper meaning. Finally, in current language, we are constantly passing from the part to the whole, and, by a perfectly natural figure of speech, we use the word heart to designate a person. These ideas will aid us in determining the object of the devotion to the Sacred Heart.



(b) The question lies between the material, the metaphorical, and the symbolic sense of the word heart; whether the object of the devotion is the Heart of flesh, as such, or the love of Jesus Christ metaphorically signified by the word heart; or the Heart of flesh, but as symbol of the emotional and moral life of Jesus, and especially His love for us. We reply that worship is rightly paid to the Heart of flesh, inasmuch as the latter symbolizes and recalls the love of Jesus, and His emotional and moral life. Thus, although directed to the material Heart, it does not stop there: it also includes love, that love which is its principal object, but which it reaches only in and through the Heart of flesh, the sign and symbol of this love. Devotion to the Heart of Jesus alone, as to a noble part of His Divine Body, would not be devotion to the Sacred Heart as understood and approved by the Church, and the same must also be said of devotion to the love of Jesus as detached from His Heart of flesh, or else connected therewith by no other tie than that of a word taken in the metaphorical sense. Hence, in the devotion, there are two elements: a sensible element, the Heart of flesh, and a spiritual element, that which this Heart of flesh recalls spiritual element, that which this Heart of flesh recalls and represents. But these two elements do not form two distinct objects, merely co-ordinated they constitute but one, just as do the body and soul, and the sign and the thing signified. Hence it is also understood that these two elements are as essential to the devotion as body and soul are essential to man. Of the two elements constituting the whole, the principal one is love, which is as much the cause of the devotion and its reason for existence as the soul is the principal element in man. Consequently, devotion to the Sacred Heart may be defined as devotion to the adorable Heart of Jesus Christ in so far as this Heart represents and recalls His love ; or, what amounts to the same thing, devotion to the love of Jesus Christ in so far as this love is recalled and symbolically represented to us by His Heart of flesh.



(c) Hence the devotion is based entirely upon the symbolism of the heart. It is this symbolism that imparts to its meaning and its unity, and this symbolism is admirably completed by the representation of the Heart as wounded. Since the Heart of Jesus appears to us as the sensible sign of His love, the visible wound in the Heart will naturally recall the invisible wound of this love. This symbolism also explains that the devotion, although giving the Heart an essential place, is but little concerned with the anatomy of the heart or with physiology. Since, in images of the Sacred Heart, the symbolic expression must dominate all else, anatomical accuracy is not looked for; it would injure the devotion by rendering the symbolism less evident. It is eminently proper that the heart as an emblem be distinguished from the anatomical heart: the suitableness of the image is favourable to the expression of the idea. A visible heart is necessary for an image of the Sacred Heart, but this visible heart must be a symbolic heart. Similar observations are in order for physiology, in which the devotion cannot be totally disinterested, because the Heart of Flesh toward which the worship is directed in order to read therein the love of Jesus, is the Heart of Jesus, the real, living Heart that, in all truth, may be said to have loved and suffered; the Heart that, as we feel ourselves, had such a share in His emotional and moral life; the Heart that, as we know from a knowledge, however rudimentary, of the operations of our human life, had such a part in the operations of the Master's life. But the relation of the Heart to the love of Christ is not that of a purely conventional sign, as in the relation of the word to the thing, or of the flag to the idea of one's country; this Heart has been and is still inseparably connected with that life of benefactions and love. However, it is sufficient for our devotion that we know and feel this intimate connection. We have nothing to do with the physiology of the Sacred Heart nor with determining the exact functions of the heart in daily life. We know that the symbolism of the heart is a symbolism founded upon reality and that it constitutes the special object of the devotion to the Sacred Heart, which devotion is in no danger of falling into error.



(d) The heart is, above all, the emblem of love, and by this characteristic, the devotion to the Sacred Heart is naturally defined. However, being directed to the loving Heart of Jesus, it naturally encounters whatever in Jesus is connected with this love. Now, was not this love the motive of all that Christ did and suffered? Was not all His inner, even more than His outward, life dominated by this love ? On the other hand, the devotion to the Sacred Heart, being directed to the living Heart of Jesus, thus becomes familiar with the whole inner life of the Master, with all His virtues and sentiments, finally, with Jesus infinitely loving and lovable. Hence, a first extension of the devotion is from the loving Heart to the intimate knowledge of Jesus, to His sentiments and virtues, to His whole emotional and moral life; from the loving Heart to all the manifestations of Its love. There is still another extension which, although having the same meaning, is made in another way, that is by passing from the Heart to the Person, a transition which, as we have seen, is very naturally made. When speaking of a large heart our allusion is to the person, just as when we mention the Sacred Heart we mean Jesus. This is not, however, because the two are synonymous but when the word heart is used to designate the person, it is because such a person is considered in whatsoever related to his emotional and moral life. Thus, when we designate Jesus as the Sacred Heart, we mean Jesus manifesting His Heart, we mean Jesus manifesting His Heart, Jesus all loving and amiable. Jesus entire is thus recapitulated in the Sacred Heart as all is recapitulated in Jesus.



(e) In thus devoting oneself to Jesus all loving and lovable, one cannot fail to observe that His love is rejected. God is constantly lamenting that in Holy Writ , and the saints have always heard within their hearts the plaint of unrequited love. Indeed one of the essential phases of the devotion is that it considers the love of Jesus for us as a despised, ignored love. He Himself revealed this when He complained so bitterly to St. Margaret Mary.



(f) This love is everywhere manifest in Jesus and in His life, and it alone can explain Him together with His words and His acts. Nevertheless, it shines ............................................................http://www.catholic.org/encyclopedia/encyclopedia.php?letter=s

Crockpot Salmon with Carmelized Onions and Carrots

2 tablespoons olive oil


2 tablespoons butter

4 onions, coarsely chopped

1 (16 ounce) bag baby carrots

4 cloves garlic, minced

1-1/2 pound salmon filet

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried dill weed

Preparation:

Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.

Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4

Rosemary and Garlic Potatoes

1/2 C extra virgin olive oil
6 cloves garlic, sliced
2T fresh rosemary leaves
2 tsp. coarse salt
1 tsp.black pepper
16-20 small red potatoes scrubbed
In a deep  pot place olive oil, garlic and rosemary. Saute until the garlic is golden.

Place in the potatoes , saute for a few minutes on medium heat. Turn heat to low and cover for 2 hours.

Carrot Cake Muffins

These moist muffins are corn free and tasty.
3/4 C packed brown sugar
2/3 C vegetable oil
3 eggs
1 tsp. vanilla extract( I made my own with potato vodka so it is corn free)
1 3/4 C all purpose flour
1/4 C flax meal
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1/2 C raisins
2 C grated carrots
1/4 C flaked coconut ( not sweetened)
1 20oz. can of pineapple , drained well

Heat oven to 400 degrees F. Line a muffin tin ( for 24 muffins) with paper liners. Whisk brown sugar, oil , eggs and vanilla extract in a medium bowl until blended. Add flour, flax meal, baking soda , cinnamon and salt. Next fold in the carrots, raisins, coconut and pineapple. Spoon batter into cups. Bake for 20-25 minutes. I frosted with Namaste corn free vanilla toffee frosting.

Harmony Tahini Salad Dressing

This light and nutty salad dressing recipe was found at http://www.recipezaar.com/ . I loved how flavorful and light this dressing was.
1 cup tahini


1/2 bunch fresh curly-leaf parsley (chopped)

1/3 cup lemon juice

4 crushed garlic cloves

1/8 cup tamari soy sauce

2 cups water

1 cup canola oil

Blend all ingredients and store in refrigerator.

CItrus Beet Juice

In a juicer process: 6 large strawberries, 2 kiwi and 1 medium beet.

Emeril's BBQ Ribs

These ribs are cooked at a low setting and slow. The meat literaly fell of the bone. The sauce is tangy, we all enjoyed it. I will make this recipe again. Super moist and tender ribs.

2 racks baby back pork ribs, about 1 1/2 pounds each, trimmed


1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons light brown sugar

1/4 teaspoon cayenne





BBQ Sauce

4 tablespoons unsalted butter

1 1/2 cups finely chopped yellow onion

6 garlic cloves, finely chopped

2 1/4 teaspoons sweet paprika

2 teaspoons Emerilís Bayou Blast or other Creole Seasoning

2 teaspoons dry mustard

1 1/4 teaspoons salt

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper

1/4 teaspoon cayenne

1 (6-ounce) can tomato paste

1 1/2 cups water

3/4 cup cider vinegar

3/4 cup plus 2 tablespoons dark brown sugar
Fill a small baking pan two-thirds full with cold water and place on the lowest rung in the oven. This helps to keep the ribs moist during the lengthy cooking time.




Position a second rack in the middle of the oven. Preheat the oven to 275 degrees F. Line a large baking sheet with aluminum foil.



To prepare the ribs, in a small mixing bowl combine the salt, black pepper, light brown sugar, and cayenne, and toss to combine. Divide the spice mixture equally between the two racks of ribs and, with clean hands, rub into the meat well on both sides.



Place the ribs on the foil-lined baking sheet and bake for 2 hours, uncovered.



While the ribs are baking, make the BBQ sauce: In a medium nonreactive saucepan over medium-high heat, add the butter and, when melted, add the onion and cook until it is very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast or other Creole seasoning, dry mustard, salt, crushed red pepper, black pepper, and cayenne, and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 minutes. Set aside to cool.



When cooled, transfer the sauce to a blender. Puree until very smooth, 1 to 2 minutes, then transfer the sauce to a small nonreactive bowl and set aside.



When the ribs have baked for 2 hours, use oven mitts or pot holders to remove the baking sheet from the oven. Using a basting brush and tongs to turn the ribs, lightly coat both sides of both racks of ribs with some of the BBQ sauce. Return the ribs to the oven and bake for 15 minutes.



Using oven mitts or pot holders, remove the baking sheet from the oven and, using tongs, carefully turn the ribs. Return the ribs to the oven and bake for 15 minutes longer. Remove the ribs and let cool slightly.



Using a sharp knife, cut the racks of ribs into individual ribs for serving. Serve immediately, with the extra BBQ sauce at the table.



Yield: 2 racks of baby back pork ribs, serving 4 - 6; 3 cups of barbecue sauce

Cinnamon Tostada

This recipe is from Food Magazine.
2 (10-inch) whole-wheat tortillas


1 tablespoon light-brown sugar

1/4 teaspoon ground cinnamon

1 1/2 teaspoons butter, room temperature

Directions

Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.

Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.

Banana Ice Cream

In a food processor place 2 frozen bananas, cut up ( cut up the bananas and freeze overnight), 1 handful of frozen mixed berries, 2T maple syrup and 1/4 C water. Process until smooth and creamy.

Rachael Ray's Meatball Melties

1 1/2 pounds ground beef, pork and veal mix ( I used beef and veal)


2/3 cup breadcrumbs

1/3 cup finely chopped flat-leaf parsley

1/3 cup grated Pecorino Romano cheese

1 egg, lightly beaten

2 large cloves garlic, finely chopped

3 tablespoons grated onion

A splash whole milk

1/2 tablespoon rubbed or ground sage ( I used fresh)

Fresh nutmeg

Salt and pepper

EVOO – Extra Virgin Olive Oil, for generous drizzling

8 deli slices mild or sharp provolone cheese ( I used cheddar)

1 15-ounce can fire-roasted diced tomatoes

A few leaves fresh basil, torn

A pinch dried oregano or marjoram

4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Preparation

Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.

While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

Place the burgers on the roll bottom, then top with the sauce and roll tops.

Yogurt Pancakes

This recipe is from Taste of Home magazine.

2 cups all-purpose flour


2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 eggs

2 cups (16 ounces) plain yogurt

1/4 cup water

Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Directions

In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans if desired.

To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.

To use frozen pancakes: Place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

Thai Red Curry Shrimp with Ginger Garlic Green Beans

1 3/4 cups water


1 cup uncooked jasmine rice

2 teaspoons butter

1/4 teaspoon kosher salt

Cooking spray

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can light coconut milk

1 tablespoon red curry paste

1 1/2 tablespoons fish sauce

4 teaspoons dark brown sugar

1 red bell pepper, seeded and thinly sliced

2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.



2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.



3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Banana Sour Cream Waffles

This is a Barefoot Contessa recipe.
1 1/2 cups flour


3 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.



Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Banana Split Muffins

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1 teaspoon baking soda 1/2 teaspoon salt
 3 medium bananas, mashed
1/2 cup mayonnaise

cherry preserves


Directions

In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Place 1 tsp. cherry preserves on each muffin. Bake at 375 degrees F for 20-25 minutes or until muffins test done.  Cool for 5 minutes before removing from pan to a wire rack.

Sloppy Joe Sliders

1 tablespoon olive oil


1 large onion, finely chopped

2 garlic cloves, minced

Coarse salt and ground pepper

3/4 pound ground beef sirloin

1 can (14 1/2 ounces) tomato puree

1/2 teaspoon mustard powder

1 1/2 teaspoons dark-brown sugar

1 tablespoon cider vinegar

16 party-size potato rolls

Directions

Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

From Everyday Food, January 2008

Challah "In A Bag"

This recipe is from www.heartofwisdom.com/heartathome
The hardest part for the kids is thee wait during rising time!

2 1/2 cups whole wheat flour



3 cups unbleached or all-purpose flour



2 pkg. of Rapid Rise yeast or 1 1/2 tbsp. instant-active bulk yeast



1 1/2 tsp. salt



Put half of the flour, all the yeast and salt in a gallon size zipper-lock bag or a large sturdy plastic bag (younger child may need another person to hold it tightly). Force all the air out of the bag, close and work the bag with your fingers to mix the ingredients together.



ADD:



1 2/3 cups very warm water (120oF. Use candy thermometer to make sure it isn’t too hot. If it is too hot the bread won’t rise; if too cool, it will

take longer to rise.)



1/4 cup oil or softened margarine



1/4 cup honey



Carefully squeeze out air, seal bag and work bag with fingers until well mixed.



ADD:



Add the other half of your flour. You will mix well, then watch to see if you

need any extra flour. If you do, only add 1/4 cup at a time. The dough should feel soft like new “play-dough,” and will pull away from the sides of the bag and stick to itself. If you add too much flour the dough will be too hard, like clay, and will not rise as well. Work the bag, mixing well.

Rest the dough (and you) for ten minutes. Spray or lightly oil cookie sheet.



TURN OUT:



Turn out dough onto light floured surface (about one cup of either flour).

Sprinkle some flour on top and knead several minutes until smooth and

elastic. ‘Knead’ means pushing the dough forward with the ‘heel’ of the palm of your hand, then using your fingers to pull it back over itself. Repeat,

turning dough as needed.



Break off:



Break off about one third dough. This will be for your top braid. Separate it into 3 equal parts and roll between your hands to shape into 8″ or 9″. long ropes. Braid the ropes. Now take the big portion of dough and divide it into 3 parts. Shape these into 14″ to 15″ ropes and braid. Place the larger braid on cookie sheet first and put the smaller one lengthwise on top.



Let Rise:



Let rise until double in size. This will take 45 minutes to 1 hour away from

a draft.



Preheat:



Preheat your oven to 325o. This takes 7 to 8 minutes. If you don’t, the bread will get too brown on the bottom before it’s done on top.



For Added SHINE:



For added shine and color, you can beat one egg white and use a basting brush to gently ‘paint’ your challah braids on the top and sides.



Bake:



Bake on the middle rack for 45 to 55 minutes until nicely brown (ovens vary). This loaf is equal to two medium loaves. It weighs about 2 1/4 pounds. If your family is small, you may want to halve the recipe.

Garden Vegetable and Chicken Skillet

This recipe is from Taste of Home Magazine.


1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes


1 medium yellow summer squash, chopped ) I used a yellow and an orange pepper)

1 medium onion, chopped

1 medium carrot, chopped

2 tablespoons butter

3 cups fresh baby spinach

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup uncooked instant brown rice( I used  rice pasta)

1-1/4 cups water  ( I used rice pasta)

1 tablespoon lemon juice

Directions

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer.

Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice. Yield: 4 servings.  Garnish with grated cheese.

Pineapple Popsicles

In a paper cup place 1/2 c fresh squeezed pineapple juice and 1/4 C pineapple pulp. Stir and place in the freezer for 1 hour. Place a popsicle stick in each cup, freeze until solid.

Root Combo

In a juicer process:
1 C spicy sprouts
1/2 sweet potato
1 beet
1 apple
2 carrots

Great Grape

In a juicer processs:
1 C grapes
1/4 pineapple
1 medium apple
1/2 lime
1/2 kiwi.
Whisk ans stir in 2 T ground flax seed.