Pork and Green-Bean Stir-Fry

I have been putting off the inevitable. During my last Costco shopping trip, store I bought a platter of pork chops. Somehow, there they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, pilule but we will be eating pork for the next week.

Source: Martha Stewart
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound fresh green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt.

In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.

The Diary of a Novice Gardener: Survey the Spot

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

January 6th is known as the Christian feast or day of Epiphany. For many it is the day they celebrate Christmas, recipe the day the Magi or Three Wise Men arrived at the manger and presented gifts to the baby Jesus. The Magi leaves gifts on the Eve similar to Santa Clause on Christmas Eve. In Mexico, gifts such as candies are left in their shoes to symbolize the gifts given to Jesus. A feast is prepared and a special cake or Rosca is baked with a tiny doll, (representing the baby Jesus and the quest of the Wise Men to find him) the person who finds the doll in their piece of “Rosca” must throw a party on February 2, “Candelaria Day,” offering tamales and Atole (a hot sweet drink thickened with corn flour).

Día de la Candelaria (Day of the Candles or Candle Mass) represents a fusion of pre-Hispanic traditions and Catholic beliefs. Celebrated on February 2nd, Candelaria Day marks the mid-way point between the winter solstice and spring equinox. The end of the Christmas festivities, when Jesus was presented to the church. Images of baby Jesus are dressed with special clothes and taken to mass. Some areas of Mexico hold a parade, bull fight and dancing.

Here in the states, we celebrate February 2nd as Ground Hog day, the day we anxiously await the appearance of a ground hog to tell us if winter is moving on. So, we decided to combine the two and serve tamales and Atole for dinner. After tasting the Atole, the kids decided hot chocolate would be better.

Atole:
1/3 cup masa harina blended with 1/4 cup warm water in blender until smooth
3 cups water or milk
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1 to 2 tablets Mexican Chocolate
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

January 6th is known as the Christian feast or day of Epiphany. For many it is the day they celebrate Christmas, recipe the day the Magi or Three Wise Men arrived at the manger and presented gifts to the baby Jesus. The Magi leaves gifts on the Eve similar to Santa Clause on Christmas Eve. In Mexico, gifts such as candies are left in their shoes to symbolize the gifts given to Jesus. A feast is prepared and a special cake or Rosca is baked with a tiny doll, (representing the baby Jesus and the quest of the Wise Men to find him) the person who finds the doll in their piece of “Rosca” must throw a party on February 2, “Candelaria Day,” offering tamales and Atole (a hot sweet drink thickened with corn flour).

Día de la Candelaria (Day of the Candles or Candle Mass) represents a fusion of pre-Hispanic traditions and Catholic beliefs. Celebrated on February 2nd, Candelaria Day marks the mid-way point between the winter solstice and spring equinox. The end of the Christmas festivities, when Jesus was presented to the church. Images of baby Jesus are dressed with special clothes and taken to mass. Some areas of Mexico hold a parade, bull fight and dancing.

Here in the states, we celebrate February 2nd as Ground Hog day, the day we anxiously await the appearance of a ground hog to tell us if winter is moving on. So, we decided to combine the two and serve tamales and Atole for dinner. After tasting the Atole, the kids decided hot chocolate would be better.

Atole:
1/3 cup masa harina blended with 1/4 cup warm water in blender until smooth
3 cups water or milk
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1 to 2 tablets Mexican Chocolate
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
When I was very little, ask our family would take a drive out west of town to pick the wild blueberries that grew along the fence by the highway. Once we got them home mom busied herself in the kitchen washing the berries and boiling the water to make jars of homemade jam. I have always envisioned a homestead with raised gardens, dotted with fruit trees of every kind. It was no surprise decades later the first thing I wanted to do when Stephen and I bought our first home was plant a garden in the back yard. I wanted to enjoy the satisfaction of growing my own fruits and vegetables.

We had little money as newlyweds just starting out and I savored the thought of having a healthy vegetable and herb garden. I worked for hours hoeing the hard dirt to make it soft enough to mix in the nutrients it lacked. Then finally, with great anticipation, I planted the seedlings. The hard work paid off in the weeks that followed. It was exhilarating to walk out back and pick herbs for our morning omelet. Or to fill my apron with the green beans, tomatoes, zucchini and summer squash. However I was unhappy with my meager supply. Grated the squash and especially the zucchini took off and grew to considerable size. Still the tomatoes green beans and herbs were lacking.

Growing vegetables is like baking bread, every gardener has their own opinion. Some say you can grow green beans next to corn while others insist it is impossible since corn needs nitrogen which in turn will harm the beans. Still in a book I read recently they say green beans need nitrogen too and the author suggested growing green beans next to corn. It is enough to give any novice like myself a headache. I just want to plant, water and wah-la, have great tasting and abundant fresh fruits and vegetables.

My dad grew up on a farm. But never did I think to ask him about the tricks of the trade. It was not until after I started my own family that I began to think about my childhood and the memories that I want to create with my children. So while visiting this summer I sat down with the master farmer to pick his brain and get all the insider tips.

My dad did not say much. Instead he gave me a brochure for an Aero-garden and told me to go experiment with the rest. My mom came in the room and reminded my dad of when he planted a hydroponics garden. Apparently all you do is dig a trench or use a vented planter. Fill the trench or planter with wood shavings or chips. Not bark. Next plant you plant in the wood chips. You can grow tomatoes, cucumbers and peppers to name a few. Finally give the plant a good drink with a mixture of liquid fertilizer and water. Sounded simple enough, yet I was still searching for the secrets behind a Martha Stewart worthy garden.

A few days later I went to visit my Great Aunt and my Grandmother, dad’s mom and aunt. They both grew up on a farm. Grandma Penny is the person who taught my dad. So it figured I would get some help there. They told me the same thing. You have to experiment. They added the most important key to gardening is adequate water and food. Then they suggested I visit the local feed store or garden center and ask someone there who knows the area and is knowledgeable about gardening. It was clear I was going to have to put in my own work and figure it all out by myself.

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

January 6th is known as the Christian feast or day of Epiphany. For many it is the day they celebrate Christmas, recipe the day the Magi or Three Wise Men arrived at the manger and presented gifts to the baby Jesus. The Magi leaves gifts on the Eve similar to Santa Clause on Christmas Eve. In Mexico, gifts such as candies are left in their shoes to symbolize the gifts given to Jesus. A feast is prepared and a special cake or Rosca is baked with a tiny doll, (representing the baby Jesus and the quest of the Wise Men to find him) the person who finds the doll in their piece of “Rosca” must throw a party on February 2, “Candelaria Day,” offering tamales and Atole (a hot sweet drink thickened with corn flour).

Día de la Candelaria (Day of the Candles or Candle Mass) represents a fusion of pre-Hispanic traditions and Catholic beliefs. Celebrated on February 2nd, Candelaria Day marks the mid-way point between the winter solstice and spring equinox. The end of the Christmas festivities, when Jesus was presented to the church. Images of baby Jesus are dressed with special clothes and taken to mass. Some areas of Mexico hold a parade, bull fight and dancing.

Here in the states, we celebrate February 2nd as Ground Hog day, the day we anxiously await the appearance of a ground hog to tell us if winter is moving on. So, we decided to combine the two and serve tamales and Atole for dinner. After tasting the Atole, the kids decided hot chocolate would be better.

Atole:
1/3 cup masa harina blended with 1/4 cup warm water in blender until smooth
3 cups water or milk
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1 to 2 tablets Mexican Chocolate
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
When I was very little, ask our family would take a drive out west of town to pick the wild blueberries that grew along the fence by the highway. Once we got them home mom busied herself in the kitchen washing the berries and boiling the water to make jars of homemade jam. I have always envisioned a homestead with raised gardens, dotted with fruit trees of every kind. It was no surprise decades later the first thing I wanted to do when Stephen and I bought our first home was plant a garden in the back yard. I wanted to enjoy the satisfaction of growing my own fruits and vegetables.

We had little money as newlyweds just starting out and I savored the thought of having a healthy vegetable and herb garden. I worked for hours hoeing the hard dirt to make it soft enough to mix in the nutrients it lacked. Then finally, with great anticipation, I planted the seedlings. The hard work paid off in the weeks that followed. It was exhilarating to walk out back and pick herbs for our morning omelet. Or to fill my apron with the green beans, tomatoes, zucchini and summer squash. However I was unhappy with my meager supply. Grated the squash and especially the zucchini took off and grew to considerable size. Still the tomatoes green beans and herbs were lacking.

Growing vegetables is like baking bread, every gardener has their own opinion. Some say you can grow green beans next to corn while others insist it is impossible since corn needs nitrogen which in turn will harm the beans. Still in a book I read recently they say green beans need nitrogen too and the author suggested growing green beans next to corn. It is enough to give any novice like myself a headache. I just want to plant, water and wah-la, have great tasting and abundant fresh fruits and vegetables.

My dad grew up on a farm. But never did I think to ask him about the tricks of the trade. It was not until after I started my own family that I began to think about my childhood and the memories that I want to create with my children. So while visiting this summer I sat down with the master farmer to pick his brain and get all the insider tips.

My dad did not say much. Instead he gave me a brochure for an Aero-garden and told me to go experiment with the rest. My mom came in the room and reminded my dad of when he planted a hydroponics garden. Apparently all you do is dig a trench or use a vented planter. Fill the trench or planter with wood shavings or chips. Not bark. Next plant you plant in the wood chips. You can grow tomatoes, cucumbers and peppers to name a few. Finally give the plant a good drink with a mixture of liquid fertilizer and water. Sounded simple enough, yet I was still searching for the secrets behind a Martha Stewart worthy garden.

A few days later I went to visit my Great Aunt and my Grandmother, dad’s mom and aunt. They both grew up on a farm. Grandma Penny is the person who taught my dad. So it figured I would get some help there. They told me the same thing. You have to experiment. They added the most important key to gardening is adequate water and food. Then they suggested I visit the local feed store or garden center and ask someone there who knows the area and is knowledgeable about gardening. It was clear I was going to have to put in my own work and figure it all out by myself.
We have lived in this house for three years now and still no garden. This year, page I am determined to take the time to start one. My friends and family, approved who are experts on the subject, have clammed up forcing me to do my own research. First things first…find a place. That was easy. The minute we saw the house, I claimed the north east side of the yard for my own. The area gets the most sun during the summer and seemed like the natural place to plant a garden.

Next, I have to figure out what goes where. I have made several sketches of the garden, however, every time I compare it with the actual space, I stand there dumbfounded. I know I want to plant a “companion” garden utilizing containers. The theory of companion vegetable gardens is allowing Mother Nature to do what she does best. Pairing vegetables that grow deep in the soil with those that require a shallow bed, blending in plants that ward off pesty insects with those that invite creatures that are beneficial to producing a successful garden. We have plenty of birds, but I have not seen frogs since the first year we moved in. But, if I need frogs, birds and snakes so be it. We will create a nice little village for them.

Working with the sun, I will need to plant from North to south ensuring that every plant gets it’s share of the sun. Starting along the back fence, I have raspberries and blackberries. Originally, I planned on raising blueberries, but they are not as resilient and tend to be a bit more finicky than their cousins. (A tip when planting blueberries: plant two or more different varieties.) I will use sunflowers to separate the two and garlic as a border. Sunflowers attract bees and garlic is supposed to fight of bugs.

They say tomatoes are best when planted with basil, basil being a natural ward against pests. I plan on growing my tomatoes in containers with basil and parsley nestled right in the pot. Moving forward along the fence line with rows running East to West, I have peas, pots of tomatoes and potatoes. The next section will have green beans along the fence, squash (summer and zucchini) and cans of mint (again, to ward off the bad bugs) all divided by marigolds and Nasturtiums.

Continuing on along the fence, I have cucumbers in pots with a trellis, onions, thyme and carrots. Then peppers, cabbage, dill, lettuce and celery. Finally my herb garden consisting of basil, oregano, parsley, Nasturtium, asparagus, cilantro and marigolds and chives around the base of fruit trees. Flowers, Nasturtium and Marigolds thickly dotting where they will fit and strawberry plants as ground cover out front along the entry. I think that about covers it.

The fun part is tilling the earth. I need about 12 inches depth. The ground is clay and will become a nice home for my seedlings once some nutrient rich soil is mixed in and the earthworms move in. I have a ton of work ahead of me. I know in the end it will all be worth it.

Magic Magnets Science

I have been putting off the inevitable. During my last Costco shopping trip, store I bought a platter of pork chops. Somehow, there they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, pilule but we will be eating pork for the next week.

Source: Martha Stewart
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound fresh green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt.

In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.
I have been putting off the inevitable. During my last Costco shopping trip, store I bought a platter of pork chops. Somehow, there they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, pilule but we will be eating pork for the next week.

Source: Martha Stewart
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound fresh green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt.

In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.
One day while I was at Target, help I picked up some Cars, recipe the movie, prostate magnets from the dollar bin. Mason and Everett went nuts over them allowing me to get dinner finished and on the table.

To play Magnets :
– Collect different types and sizes of magnets.
– How many places in the kitchen will the magnets stick.
– Discuss how magnets work- Magnets are attracted to magnetic properties such as iron or steel.

(Use caution with little kids. As they can pose a choking hazard and a more serious threat if swallowed)

Crock Pot Pork Chops with Tomatoes and Vegetables

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, case well… in Mason’s words, “Where are all the cookies?”

I started out with 6 cookies on a baking sheet. The first batch I baked for 13 minutes. I was able to remove one really good one and then the rest pretty much became scraps or misshapen. The next batch I decided to use waxed paper and baked them for 12 minutes. The waxed paper turned out to be a disaster. If I thought trying to scrape the cookies off a baking sheet was hard the waxed paper was worse. The baking time was too short producing gooey cookies while the 13 minutes produced crispy cookies. The flavor was wonderful. The amount of almond was perfect. I would suggest greasing the pan really well and baking fewer cookies per pan.

Once the baking sheet is removed from the over it is critical to remove all the cookies as fast as possible. I found that if I concentrated on removing the cookies first I still had time to go back and shape them. However, the shorter baking time resulted in a soft cookie that did not hold it’s shape well. It is equally important to make sure the batter is evenly spread out into circles on the baking sheets. The recipe suggested rotating the pan slightly rather than using the back of a spoon. I did not have much luck with rotating the pan. It seemed to work better dropping the batter from the spoon as you would when pouring pancake batter.

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preheat oven to 300 degrees Fahrenheit. Grease 2 (9-X-13 inch) baking sheets.

In a medium bowl, lightly beat the egg white, vanilla, almond and vegetable oil until frothy, but not stiff. Sift flour, cornstarch, salt and sugar into a separate bowl. Stir in the water. Add the flour mixture into the egg mixture and stir until smooth. The batter should not be runny, but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 to 15 minutes.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Alternatives:
On our flight to Hawaii they served us chocolate covered fortune cookies. Dip fortune cookies in melted chocolate.

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, case well… in Mason’s words, “Where are all the cookies?”

I started out with 6 cookies on a baking sheet. The first batch I baked for 13 minutes. I was able to remove one really good one and then the rest pretty much became scraps or misshapen. The next batch I decided to use waxed paper and baked them for 12 minutes. The waxed paper turned out to be a disaster. If I thought trying to scrape the cookies off a baking sheet was hard the waxed paper was worse. The baking time was too short producing gooey cookies while the 13 minutes produced crispy cookies. The flavor was wonderful. The amount of almond was perfect. I would suggest greasing the pan really well and baking fewer cookies per pan.

Once the baking sheet is removed from the over it is critical to remove all the cookies as fast as possible. I found that if I concentrated on removing the cookies first I still had time to go back and shape them. However, the shorter baking time resulted in a soft cookie that did not hold it’s shape well. It is equally important to make sure the batter is evenly spread out into circles on the baking sheets. The recipe suggested rotating the pan slightly rather than using the back of a spoon. I did not have much luck with rotating the pan. It seemed to work better dropping the batter from the spoon as you would when pouring pancake batter.

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preheat oven to 300 degrees Fahrenheit. Grease 2 (9-X-13 inch) baking sheets.

In a medium bowl, lightly beat the egg white, vanilla, almond and vegetable oil until frothy, but not stiff. Sift flour, cornstarch, salt and sugar into a separate bowl. Stir in the water. Add the flour mixture into the egg mixture and stir until smooth. The batter should not be runny, but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 to 15 minutes.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Alternatives:
On our flight to Hawaii they served us chocolate covered fortune cookies. Dip fortune cookies in melted chocolate.
We really enjoyed this version of orange chicken. Last year my sister-n-law Jennifer sent me a wok that I am so in love with. It makes sauteing a cinch. Most of the prep work is all about the marinade which needs to be done at least two hours in advance. I skipped on the breaded chicken. Instead I sauteed the chicken in my wok. If you are a traditionalist definitely use breaded chicken. We served ours with stir-fry vegetables.

Source: Harry Wetzel the holiday spot
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, order skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, case well… in Mason’s words, “Where are all the cookies?”

I started out with 6 cookies on a baking sheet. The first batch I baked for 13 minutes. I was able to remove one really good one and then the rest pretty much became scraps or misshapen. The next batch I decided to use waxed paper and baked them for 12 minutes. The waxed paper turned out to be a disaster. If I thought trying to scrape the cookies off a baking sheet was hard the waxed paper was worse. The baking time was too short producing gooey cookies while the 13 minutes produced crispy cookies. The flavor was wonderful. The amount of almond was perfect. I would suggest greasing the pan really well and baking fewer cookies per pan.

Once the baking sheet is removed from the over it is critical to remove all the cookies as fast as possible. I found that if I concentrated on removing the cookies first I still had time to go back and shape them. However, the shorter baking time resulted in a soft cookie that did not hold it’s shape well. It is equally important to make sure the batter is evenly spread out into circles on the baking sheets. The recipe suggested rotating the pan slightly rather than using the back of a spoon. I did not have much luck with rotating the pan. It seemed to work better dropping the batter from the spoon as you would when pouring pancake batter.

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preheat oven to 300 degrees Fahrenheit. Grease 2 (9-X-13 inch) baking sheets.

In a medium bowl, lightly beat the egg white, vanilla, almond and vegetable oil until frothy, but not stiff. Sift flour, cornstarch, salt and sugar into a separate bowl. Stir in the water. Add the flour mixture into the egg mixture and stir until smooth. The batter should not be runny, but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 to 15 minutes.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Alternatives:
On our flight to Hawaii they served us chocolate covered fortune cookies. Dip fortune cookies in melted chocolate.
We really enjoyed this version of orange chicken. Last year my sister-n-law Jennifer sent me a wok that I am so in love with. It makes sauteing a cinch. Most of the prep work is all about the marinade which needs to be done at least two hours in advance. I skipped on the breaded chicken. Instead I sauteed the chicken in my wok. If you are a traditionalist definitely use breaded chicken. We served ours with stir-fry vegetables.

Source: Harry Wetzel the holiday spot
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, order skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy.  It is the end of the month so the pantry and refrigerator are pretty bare, site leaving me with not much to work with. The recipe I decided to try comes from a group I joined over on Cafe Mom, visit this site all about crock pot cooking.

It reminded me of the chicken cacciatore my mom used to make. The chops were delicately tender and juicy. The ketchup was a little much. Maybe next time omit the ketchup and perhaps substitute a small amount of paste or puree. I only used 1 large onion, physician half the green pepper and diced tomatoes. We skipped the rice and ate ours with steamed veggies flavored with butter and garlic.

Source: “Yummy Chops”
4 pork chops, each about 1/2 inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Salt and pepper pork chops if desired.
Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours.
Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more.
Serve over rice.

Beef – Is on the Menu….All Week!

Earlier in the month I bought a package of steaks and pork chops. Somehow the packages ended up in the freezer before they were divided up and sealed. Needless to say they had to be used before frost bite set in. I had four huge steaks thawing in the refrigerator and here is what I made with them. On Taco Tuesday we had steak fajitas. Asian style Friday was Broccoli Beef Stir-fry. The next night Salad Saturday a  steak salad with grilled vegetables. Lunch the next day, this web story steak sandwiches.

My steak and potato boys definately had their fill. It is not often that we have beef. What a shame it had to be consumed all in one week.

Teriyaki Pork Tenderloin

Source: The Food You Crave by Ellie Krieger
1/2 cup Teriyaki sauce recipe follows)
1 (1 1/4 pound) pork tenderloin, recipe trimmed of all visible fat and silverskin

Put the teriyaki sauce and pork in a sealable plastic bag. Seal the bag and marinate in the refrigerator at least 30 minutes or up to four hours.

Preheat the broiler. Remove the pork from the bag and discard marinade. Place the pork on a roasting pan and broil until an instant-read thermometer reads 155 degrees, order about 15 minutes, there turning once. Let rest 10 minutes before slicing.

Teriyaki Sauce:
1/4 cup low-sodium soy sauce
2 tbsp firmly packed dark brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, minced
1 tsp fresh grated ginger
1/4 tsp red pepper flakes

Combine all the ingredients in a small bowl, stirring until the sugar dissolves.

Chinese Year of the Ox

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

Fortune Cookies for Chinese New Year

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

Happy New Year!

Today we celebrated Chinese New Year. This week we worked on making Chinese Lanterns and masks.

Today the kids thought it would be fun to make fortune cookies. Adelin made all the fortunes to hide inside.

For dinner we had Teriyaki Pork with noodles (for long life) and steamed broccoli and carrots. We had fortune cookies and orange slices (for a sweet life) for dessert.

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, case well… in Mason’s words, “Where are all the cookies?”

I started out with 6 cookies on a baking sheet. The first batch I baked for 13 minutes. I was able to remove one really good one and then the rest pretty much became scraps or misshapen. The next batch I decided to use waxed paper and baked them for 12 minutes. The waxed paper turned out to be a disaster. If I thought trying to scrape the cookies off a baking sheet was hard the waxed paper was worse. The baking time was too short producing gooey cookies while the 13 minutes produced crispy cookies. The flavor was wonderful. The amount of almond was perfect. I would suggest greasing the pan really well and baking fewer cookies per pan.

Once the baking sheet is removed from the over it is critical to remove all the cookies as fast as possible. I found that if I concentrated on removing the cookies first I still had time to go back and shape them. However, the shorter baking time resulted in a soft cookie that did not hold it’s shape well. It is equally important to make sure the batter is evenly spread out into circles on the baking sheets. The recipe suggested rotating the pan slightly rather than using the back of a spoon. I did not have much luck with rotating the pan. It seemed to work better dropping the batter from the spoon as you would when pouring pancake batter.

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preheat oven to 300 degrees Fahrenheit. Grease 2 (9-X-13 inch) baking sheets.

In a medium bowl, lightly beat the egg white, vanilla, almond and vegetable oil until frothy, but not stiff. Sift flour, cornstarch, salt and sugar into a separate bowl. Stir in the water. Add the flour mixture into the egg mixture and stir until smooth. The batter should not be runny, but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 to 15 minutes.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Alternatives:
On our flight to Hawaii they served us chocolate covered fortune cookies. Dip fortune cookies in melted chocolate.

The Diary of a Novice Gardener

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

January 6th is known as the Christian feast or day of Epiphany. For many it is the day they celebrate Christmas, recipe the day the Magi or Three Wise Men arrived at the manger and presented gifts to the baby Jesus. The Magi leaves gifts on the Eve similar to Santa Clause on Christmas Eve. In Mexico, gifts such as candies are left in their shoes to symbolize the gifts given to Jesus. A feast is prepared and a special cake or Rosca is baked with a tiny doll, (representing the baby Jesus and the quest of the Wise Men to find him) the person who finds the doll in their piece of “Rosca” must throw a party on February 2, “Candelaria Day,” offering tamales and Atole (a hot sweet drink thickened with corn flour).

Día de la Candelaria (Day of the Candles or Candle Mass) represents a fusion of pre-Hispanic traditions and Catholic beliefs. Celebrated on February 2nd, Candelaria Day marks the mid-way point between the winter solstice and spring equinox. The end of the Christmas festivities, when Jesus was presented to the church. Images of baby Jesus are dressed with special clothes and taken to mass. Some areas of Mexico hold a parade, bull fight and dancing.

Here in the states, we celebrate February 2nd as Ground Hog day, the day we anxiously await the appearance of a ground hog to tell us if winter is moving on. So, we decided to combine the two and serve tamales and Atole for dinner. After tasting the Atole, the kids decided hot chocolate would be better.

Atole:
1/3 cup masa harina blended with 1/4 cup warm water in blender until smooth
3 cups water or milk
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1 to 2 tablets Mexican Chocolate
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

quinoa plant

Ancient in its origins, sick Quinoa (pronounced KEEN-WAH) has been a staple in it’s native lands of Chile, Peru and the colonies in the Andes Mountains of Bolivia, for almost 5,000 years. Quinoa translated in the Incan language meas “Mother Grain” and was once considered “the gold of the Incas.” While Quinoa is commonly referred to as a grain, similar to buckwheat and amaranth, it is grown from an edible leafy green vegetable plant relative to Swiss chard, sugar beet, table beet, and spinach whereas grains are born from grassy plants. The seed like granule comes in a range of colors that vary from white, yellow, and pink, to darker red, purple, and black.

Quinoa may be eaten hot or cold in salads soups, stews, pilafs and casseroles. Quinoa is used in bread, muffins, bagels, cookies, pancakes, granola and other baked goods. Use Quinoa in the place of potatoes, couscous and rice. It is also a yummy nutritional replacement for oatmeal. Top with a drizzle of honey, nuts or berries. Quinoa is a complete protein and an excellent source of magnesium, a mineral that helps relax blood vessels. Increased intake of magnesium has been shown to reduce the severity of migraine headaches and arteriosclerosis.

To prepare quinoa, always rinse it as you would rice to remove any powdery residue. Bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent.

Source: GoodCheapEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
When my oldest does not like something he tells me “Mom, sildenafil we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

A lot of people are confused about how to cook dried beans and are scared to try. It’s so easy. You just soak and simmer. Sometimes I just throw the beans in a pot and cover with cold water to soak before I go to bed. If I don’t do that, viagra I just go ahead and throw them in some water in the morning and let them soak all day. There is no exact science to it. After they soak you just need to give yourself a couple of hours to cook them, more about depending on what kind of bean you have and how long they have soaked. I just put mine on to simmer with some aromatics and start tasting them after an hour and keep tasting them until they are the texture I like. That’s it.

The rule of thumb in cooking beans is to not add salt until the last 15 or 20 minutes of cooking because it is believed that the salt makes them tougher. I always did this until earlier this year, when I read an article in Gourmet magazine’s April issue about cooking beans. They tested this myth and cooked several batches of beans. They found out that the beans which they salted before cooking ended up slightly more tender than those cooked with no salt, or had the salt added at the end of cooking. Also, the beans cooked slightly faster and the tasters felt the salted beans had more flavor. Myth buster! So now I’m putting the salt right in the pot to cook along with the beans.

Tomatoes Stuffed with Tuna and Cellini Beans
for a printer friendly recipe, click here

3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, sliced as thin as you can
2 tablespoons minced flat leaf parsley
12 ounce can tuna, packed in water, drained
1/2 cup extra virgin olive oil
kosher salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.
http://theitaliandish.blogspot.com/2009/04/meatless-meals-tomatoes-stuffed-with.html

January 6th is known as the Christian feast or day of Epiphany. For many it is the day they celebrate Christmas, recipe the day the Magi or Three Wise Men arrived at the manger and presented gifts to the baby Jesus. The Magi leaves gifts on the Eve similar to Santa Clause on Christmas Eve. In Mexico, gifts such as candies are left in their shoes to symbolize the gifts given to Jesus. A feast is prepared and a special cake or Rosca is baked with a tiny doll, (representing the baby Jesus and the quest of the Wise Men to find him) the person who finds the doll in their piece of “Rosca” must throw a party on February 2, “Candelaria Day,” offering tamales and Atole (a hot sweet drink thickened with corn flour).

Día de la Candelaria (Day of the Candles or Candle Mass) represents a fusion of pre-Hispanic traditions and Catholic beliefs. Celebrated on February 2nd, Candelaria Day marks the mid-way point between the winter solstice and spring equinox. The end of the Christmas festivities, when Jesus was presented to the church. Images of baby Jesus are dressed with special clothes and taken to mass. Some areas of Mexico hold a parade, bull fight and dancing.

Here in the states, we celebrate February 2nd as Ground Hog day, the day we anxiously await the appearance of a ground hog to tell us if winter is moving on. So, we decided to combine the two and serve tamales and Atole for dinner. After tasting the Atole, the kids decided hot chocolate would be better.

Atole:
1/3 cup masa harina blended with 1/4 cup warm water in blender until smooth
3 cups water or milk
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1 to 2 tablets Mexican Chocolate
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
When I was very little, ask our family would take a drive out west of town to pick the wild blueberries that grew along the fence by the highway. Once we got them home mom busied herself in the kitchen washing the berries and boiling the water to make jars of homemade jam. I have always envisioned a homestead with raised gardens, dotted with fruit trees of every kind. It was no surprise decades later the first thing I wanted to do when Stephen and I bought our first home was plant a garden in the back yard. I wanted to enjoy the satisfaction of growing my own fruits and vegetables.

We had little money as newlyweds just starting out and I savored the thought of having a healthy vegetable and herb garden. I worked for hours hoeing the hard dirt to make it soft enough to mix in the nutrients it lacked. Then finally, with great anticipation, I planted the seedlings. The hard work paid off in the weeks that followed. It was exhilarating to walk out back and pick herbs for our morning omelet. Or to fill my apron with the green beans, tomatoes, zucchini and summer squash. However I was unhappy with my meager supply. Grated the squash and especially the zucchini took off and grew to considerable size. Still the tomatoes green beans and herbs were lacking.

Growing vegetables is like baking bread, every gardener has their own opinion. Some say you can grow green beans next to corn while others insist it is impossible since corn needs nitrogen which in turn will harm the beans. Still in a book I read recently they say green beans need nitrogen too and the author suggested growing green beans next to corn. It is enough to give any novice like myself a headache. I just want to plant, water and wah-la, have great tasting and abundant fresh fruits and vegetables.

My dad grew up on a farm. But never did I think to ask him about the tricks of the trade. It was not until after I started my own family that I began to think about my childhood and the memories that I want to create with my children. So while visiting this summer I sat down with the master farmer to pick his brain and get all the insider tips.

My dad did not say much. Instead he gave me a brochure for an Aero-garden and told me to go experiment with the rest. My mom came in the room and reminded my dad of when he planted a hydroponics garden. Apparently all you do is dig a trench or use a vented planter. Fill the trench or planter with wood shavings or chips. Not bark. Next plant you plant in the wood chips. You can grow tomatoes, cucumbers and peppers to name a few. Finally give the plant a good drink with a mixture of liquid fertilizer and water. Sounded simple enough, yet I was still searching for the secrets behind a Martha Stewart worthy garden.

A few days later I went to visit my Great Aunt and my Grandmother, dad’s mom and aunt. They both grew up on a farm. Grandma Penny is the person who taught my dad. So it figured I would get some help there. They told me the same thing. You have to experiment. They added the most important key to gardening is adequate water and food. Then they suggested I visit the local feed store or garden center and ask someone there who knows the area and is knowledgeable about gardening. It was clear I was going to have to put in my own work and figure it all out by myself.

Broccoli Beef Stir-Fry

This is my favorite recipe for broccoli beef. I like to eat it on a bed of cabbage or lettuce. The kids like with Chinese noodles.

3 tbsp soy sauce
1/4 cup beef broth
1 tbsp rice vinegar
1 tbsp sugar
3 cloves garlic , buy more about minced
1/4 tsp ground pepper
1 1/4 pounds flank steak, viagra order cut diagonally across the grain into 1/2-inch-by-3-inch strips
Canola oil
1 tbsp cornstarch
1 head broccoli, pilule stems trimmed, peeled, and cut, florets separated into bite-size pieces
1 carrot, cut in thin strips
1/2 cup plus 3 tbsp water
Coarse salt

In a small bowl, mix soy sauce, broth, vinegar, sugar, garlic, and pepper. Place meat in a bowl or Ziploc bag; add marinade. Let sit for 10-15 minutes.

Heat 1 tablespoon oil in a nonstick skillet over high heat. Reserving marinade, cook meat in two batches until lightly browned, turning once, about 2-3 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. Remove from pan.

In the same skillet, toss broccoli and carrots in 1 teaspoon oil over high heat until crisp. Add remaining 3 tablespoons water; cook until broccoli and carrots are tender but still have a bite, 6 to 8 minutes.
Stir in marinade, cook until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper.

Variations:
For a little kick add red pepper flakes or chopped red chili pepper.
Sometimes I like to sprinkle the dish with toasted sesame seeds.