Paper Plate Tambourine Craft

This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose.

It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.
This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose.

It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.

These paper tambourines are so much fun to make. They are a great rainy day activity too. Once the tambourines are done initiate a game of freeze dancing.

Step 1: Using 1 or 2 paper plates, sildenafil fold the plate in half.

Step 2: Pour in about 1/2 cup of beans.

Step 3: Staple the edges to seal.

Step 4: Glue or staple ribbon or streamers around the edges.

Step 5: Attach bells by poking a hole through the plates. Attach with string or wire.

Step 6: Decorate with glitter, markers, tissue paper, ect.

Summer Weaving Projects

This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose.

It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.
This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose.

It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.

These paper tambourines are so much fun to make. They are a great rainy day activity too. Once the tambourines are done initiate a game of freeze dancing.

Step 1: Using 1 or 2 paper plates, visit fold the plate in half.

Step 2: Pour in about 1/2 cup of beans.

Step 3: Staple the edges to seal.

Step 4: Glue or staple ribbon or streamers around the edges.

Step 5: Attach bells by poking a hole through the plates. Attach with string or wire.

Step 6: Decorate with glitter, markers, tissue paper, ect.
This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose.

It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.

These paper tambourines are so much fun to make. They are a great rainy day activity too. Once the tambourines are done initiate a game of freeze dancing.

Step 1: Using 1 or 2 paper plates, visit fold the plate in half.

Step 2: Pour in about 1/2 cup of beans.

Step 3: Staple the edges to seal.

Step 4: Glue or staple ribbon or streamers around the edges.

Step 5: Attach bells by poking a hole through the plates. Attach with string or wire.

Step 6: Decorate with glitter, markers, tissue paper, ect.

Photo: Lombok Traditional Hand Weaving by Mohammad Fadli

As my children started school I was surprised to find some of my favorite childhood playground games still existed. I naturally assumed hand games like Miss. Mary Mack and Chinese jump rope had dissipated along with dodge ball, stuff metal slides, prostate and merry-go-rounds. Weaving is another childhood pass time that has withstood the pass of time. In the 70’s we called it Macrame. In the 80’s and 90’s we used the same technique to make friendship bracelets.

Weaving has existed since the beginning of time. Our ancient ancestors used their fingers to twist and manipulate strands of wool, find plants, and wood into clothing, rugs, brooms, and baskets. The introduction of the loom and spindles created endless possibilities for weaving designs and textures.

Hand weaving is a fun way to develop fine the motor skills in children, youth and adults. You can make a myriad of beautiful projects to use at home or give away as gifts. Most of the ideas listed below are portable. Meaning you can do these projects in the car or at the beach.

Photo: property of Whip Stich

Toddler Weaving:

Toddlers can learn the basics of the up and down weaving motion through the use of lacing cards. Make your own by punching holes in old greeting cards, felt, or cardboard. You can also cut squares or shapes out of rug canvaspegboard or plastic canvas.

Photo: property of Patti's Nursery School Class

Preschooler Weaving:

Teach preschool aged children to weave with fabric, string, yarn, ribbon, foam, or paper. Mediums such as cardboard, fruit baskets, yarn, laundry baskets, paper bags, and wire racks can be use as a loom. Create works of art such as dream catchersplace mats, pot holders coasters, and mini blankets for their little stuffed animals.

Weaving Projects:

Finger Crochet

Friendship Knot Headphone Wire Cover

Sailors Knot Bracelet

Embroidery Hoop Dream Catcher

Friendship Bracelets

T-Shirt Bracelets and Necklaces

Hair Wraps

T-Shirt HulaHoop Weaving

Woven Rag Rug

Trivet Loom

Woven Rope Rug

Woven Placemat

Basket Weaving

Straw Weaving

Cardboard Loom

Olympic Torch Craft

This is a tutorial on how to make an olympic torch for backyard Olympic Games.

I got the original idea off Kaboose. It uses poster board and tissue paper. I did not have any tissue paper. I did however have rolls of yellow and hot pink cellophane from Easter. Instead of a poster board base we used a paper towel roll. The effect was just as magical.

Step 1: Cut large squares of cellophane.

Step 2: pick up each square of cellophane from the center of the square holding them in your hand like a bouquet of flowers.

Step 4: Twist the part in your hand and insert into the paper towel roll.

July Website Review: Teach by Magic

I use the garlic ginger sauce on everything from pork to salmon.

1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, sale minced
1/4 cup of honey
1/4 teaspoon ground ginger, 1/2 freshly grated
3 thick cut pork chops, sliced
Salt
Pepper
Garlic powder
1 tablespoon olive oil or sesame oil

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with a pinch each of the salt, pepper and garlic powder. Place chops in the pan and cook for 2-3 minutes per side. Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

I use the garlic ginger sauce on everything from pork to salmon.

1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, sale minced
1/4 cup of honey
1/4 teaspoon ground ginger, 1/2 freshly grated
3 thick cut pork chops, sliced
Salt
Pepper
Garlic powder
1 tablespoon olive oil or sesame oil

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with a pinch each of the salt, pepper and garlic powder. Place chops in the pan and cook for 2-3 minutes per side. Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.
Back to School Shopping
Back Packs and Lunch Boxes: We have a tradition once the kids start Kindergarten they get a new backpack and lunch box.
Special Breakfast: Try to avoid sugary foods that tend to cause the kids to crash. Fill their bellies and minds with hearty oatmeal or protein boosting eggs and toast.
Back to School Brunch: provide packages with needed supplies such as crayons, approved pencils, rulers, paper, ect.
Special Dinner: If breakfast is too rushed plan a dinner. Ice cream sundaes for dessert
1st day of School Photo
Decorations: Hang up balloons and streamers the night before.
Make Goals
Bake homemade cookies for when they get home. Nothing says love like fresh baked bread or cookies.
Fairy: Leave backpack filled with snacks and school supplies
German Shul

I use the garlic ginger sauce on everything from pork to salmon.

1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, sale minced
1/4 cup of honey
1/4 teaspoon ground ginger, 1/2 freshly grated
3 thick cut pork chops, sliced
Salt
Pepper
Garlic powder
1 tablespoon olive oil or sesame oil

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with a pinch each of the salt, pepper and garlic powder. Place chops in the pan and cook for 2-3 minutes per side. Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.
Back to School Shopping
Back Packs and Lunch Boxes: We have a tradition once the kids start Kindergarten they get a new backpack and lunch box.
Special Breakfast: Try to avoid sugary foods that tend to cause the kids to crash. Fill their bellies and minds with hearty oatmeal or protein boosting eggs and toast.
Back to School Brunch: provide packages with needed supplies such as crayons, approved pencils, rulers, paper, ect.
Special Dinner: If breakfast is too rushed plan a dinner. Ice cream sundaes for dessert
1st day of School Photo
Decorations: Hang up balloons and streamers the night before.
Make Goals
Bake homemade cookies for when they get home. Nothing says love like fresh baked bread or cookies.
Fairy: Leave backpack filled with snacks and school supplies
German Shul

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, look arrowroot, more about corn starch, this web or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Since honey is already a liquid it retains more moisture than granulated sugar. While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I use the garlic ginger sauce on everything from pork to salmon.

1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, sale minced
1/4 cup of honey
1/4 teaspoon ground ginger, 1/2 freshly grated
3 thick cut pork chops, sliced
Salt
Pepper
Garlic powder
1 tablespoon olive oil or sesame oil

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with a pinch each of the salt, pepper and garlic powder. Place chops in the pan and cook for 2-3 minutes per side. Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.
Back to School Shopping
Back Packs and Lunch Boxes: We have a tradition once the kids start Kindergarten they get a new backpack and lunch box.
Special Breakfast: Try to avoid sugary foods that tend to cause the kids to crash. Fill their bellies and minds with hearty oatmeal or protein boosting eggs and toast.
Back to School Brunch: provide packages with needed supplies such as crayons, approved pencils, rulers, paper, ect.
Special Dinner: If breakfast is too rushed plan a dinner. Ice cream sundaes for dessert
1st day of School Photo
Decorations: Hang up balloons and streamers the night before.
Make Goals
Bake homemade cookies for when they get home. Nothing says love like fresh baked bread or cookies.
Fairy: Leave backpack filled with snacks and school supplies
German Shul

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, look arrowroot, more about corn starch, this web or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Since honey is already a liquid it retains more moisture than granulated sugar. While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, tadalafil arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, decease try arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, decease try arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate, look adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, decease try arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate, look adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.
I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate,
prescription adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, decease try arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate, look adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.
I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate,
prescription adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.

Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I won’t discount my own user errors. Recipes are so temperamental. One day they are a keeper. The next time a flop. My problem with sticky recipes was they were runny, viagra order salty and just like every other generic stir-fry recipe. I wanted the sauce to cling to the meat not run off. I wanted less soy sauce and more tangy sweetness. I started with a recipe from a friend of mine. It was a typical Sticky Chicken recipe. With a pair of safety goggles and a science book I went to work to discover the secret of sticky sauces.

When a starch (such as flour, physician arrowroot, corn starch, or potato starch) is added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Heat water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either harden (think lollipops).

To make a thick sticky syrup the sugar, in this case the honey, is boiled with a liquid (soy sauce) and a thickener (corn starch). The chemical reaction is much like as described above. The glucose molecules are broken down creating a sticky syrup. The corn starch then binds with the liquid syrup to thicken it.

For this concept to work perfectly the ratio of each ingredient is factored into the equation.
The formula for a simple sugar is as follows:
Thin simple syrup – 3:1 water to sugar (used to glaze cakes and cookies)
Medium simple syrup – 2:1 water to sugar (used to make sweeten beverages)
Thick ‘basic’ simple syrup – 1:1 or 1:2 water to sugar (used in cocktails, fruit beverages, flavored ice)

For a thicker syrup I used two parts sugar to one part soy sauce. I wanted the sweet golden flavor of the honey to stand out with the ginger as opposed to the saltiness of the soy sauce. As for the thickener many recipes call for 1 tablespoon corn starch. It seems to chalky for me. ICutting the starch in half was just enough to give the sauce the lift it needed without the taste. The measurements worked perfectly. Just the right amount of sweet and salt melded together with the perfect hint of ginger.

I use this garlic ginger sauce on everything from pork to salmon. You can alter the ginger to your own tastes. Do watch the sauce closely as it cooks to prevent it from burning.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.
– Can substitute arrowroot for the corn starch.

I use garlic ginger sauce on everything from pork to salmon. Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I wanted the sauce to cling to the meat not run off. The problem stems from too much cornstarch and soy sauce but not enough sugar.

When a starch such as flour, decease try arrowroot, corn starch, or potato starch are added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches begin to gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Combine water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either burn or produce a hard based candy. Mix sugar with the right combination of eggs, flour, milk, and butter the result is a solid cake when heated.

To make a thick sticky syrup the sugar, in this case the honey, is combined with a thickener. Honey is in a liquid form. Since honey retains more moisture than granulated sugar the . While honey may not be a refined sugar it is still considered a carbohydrate and therefore contains sugar.

Experiment: Mix sugar with some water. Leave the jar out for two to three days.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.

I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate, look adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.
I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate,
prescription adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.

Many “Sticky Ginger Pork’ recipes have failed to produce the ‘sticky’ element. I won’t discount my own user errors. Recipes are so temperamental. One day they are a keeper. The next time a flop. My problem with sticky recipes was they were runny, viagra order salty and just like every other generic stir-fry recipe. I wanted the sauce to cling to the meat not run off. I wanted less soy sauce and more tangy sweetness. I started with a recipe from a friend of mine. It was a typical Sticky Chicken recipe. With a pair of safety goggles and a science book I went to work to discover the secret of sticky sauces.

When a starch (such as flour, physician arrowroot, corn starch, or potato starch) is added to a liquid the chemical compound of the ingredients change. If the mixture is heated the starches gelatinize and thicken. Starch base thickeners are useful in soups, stews, gravy and sauces.

When a sugar solid is heated it turns into a liquid. The sugar’s chemical structure changes allowing it to bind to the other materials. Heat water and sugar and you get a simple syrup. Simple syrups are used in lemonade, granitas and to brush the tops of cakes to keep them moist. On the other hand if sugar is boiled with corn syrup the result is candy. If the candy is heated for a short duration the ingredients will create a sticky base like a caramel. If heated too much the sugar will either harden (think lollipops).

To make a thick sticky syrup the sugar, in this case the honey, is boiled with a liquid (soy sauce) and a thickener (corn starch). The chemical reaction is much like as described above. The glucose molecules are broken down creating a sticky syrup. The corn starch then binds with the liquid syrup to thicken it.

For this concept to work perfectly the ratio of each ingredient is factored into the equation.
The formula for a simple sugar is as follows:
Thin simple syrup – 3:1 water to sugar (used to glaze cakes and cookies)
Medium simple syrup – 2:1 water to sugar (used to make sweeten beverages)
Thick ‘basic’ simple syrup – 1:1 or 1:2 water to sugar (used in cocktails, fruit beverages, flavored ice)

For a thicker syrup I used two parts sugar to one part soy sauce. I wanted the sweet golden flavor of the honey to stand out with the ginger as opposed to the saltiness of the soy sauce. As for the thickener many recipes call for 1 tablespoon corn starch. It seems to chalky for me. ICutting the starch in half was just enough to give the sauce the lift it needed without the taste. The measurements worked perfectly. Just the right amount of sweet and salt melded together with the perfect hint of ginger.

I use this garlic ginger sauce on everything from pork to salmon. You can alter the ginger to your own tastes. Do watch the sauce closely as it cooks to prevent it from burning.

1 tablespoon sesame oil or olive oil
1 teaspoon cornstarch
2 tablespoons soy sauce
3 cloves garlic, minced
1/4 cup of honey
1/4 teaspoon ground ginger
4 to 6 pork chops
Garlic powder
Salt
Pepper

Heat oil in a skillet over medium-high heat. Season both sides of the pork chops with the garlic powder, salt, and pepper. Place chops in the pan and cook for 2-3 minutes per side (or thin cut chops) or 4-6 minutes per side (for thick cut chops). Remove chops from pan to rest.

Reduce heat to medium. In a small bowl, mix the cornstarch and soy sauce until smooth. Add to the pan, stirring constantly. When sauce has thicken slightly add the honey, garlic, and ginger. Bring just to a boil stirring constantly. Remove from heat. Return chops to the skillet with the sauce or place chops on a platter and pour sauce over top.

Serve with brown rice and steamed vegetables.

Variations:
– Replace pork with salmon or chicken.
– Use sauce as a marinade. Omit the cornstarch. Do not boil. Season chops as directed then place in a baggie with the other ingredients. Add the meat, turning the bag to coat and let sit at least and hour or up to overnight.
– Can substitute arrowroot for the corn starch.

Teach by magic is a fun innovative way to motivate kids to learn. Teach by Magic hires Magicians from all over the world to think of exciting magic tricks specifically designed to teach all age groups. What kid does not delight in a magic trick?

Simple tricks such as the Bottle Rock It – Challenge, try we just did for the Fourth of July, viagra 100mg teaches physics through learning how to draw a dollar bill from between two towering bottles of water. Teach by Magic covers everything from reading, sildenafil history to math. Enter a topic on the search bar and a list of videos on that topic spring up. If the kids are in need of a fun bordem buster this summer try a few magic tricks.

The videos are set up in two sessions. The first session the magician gives a brief explanation about the trick. . Session two shows the solution to the trick. The tricks range from fairly simple to moderate practice needed. Although trying to figure out how the trick works is the best part.

Free membership is available but with limited access. To gain full access purchase a membership for $50 a year. This gives you all the videos, answers, and worksheets. Half price memberships are available for a limited time by using the Friends Code: LFG. The Teach by Magic book is also available for purchase through Amazon.

My kids require a lot of hands on manipulatives. Teaching tools such as this has been an invaluable resource as more and more studies show that kids learn and retain information faster through play. Just be prepared to answer many thought provoking questions.

Creative Crafts to Celebrate Independence Day

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, look melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, approved powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.

Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

– Career plans.

– The transition from high school to college.

– When to apply.

– Moving away.

– Finances.

– Get tips from majors in the field.

– Academic help.

The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, look melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, approved powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.
It is no secret that I love pancakes. We have them once a week for breakfast on Wednesday mornings. I like to change them up a bit every now and then so I am always on the hunt for something new. The basic pancake recipe that we normally use is heavier. Mostly because it is loaded with wheat, price flaxseed and wheat germ. The recipe makes a nice healthy snack to bring when we are hiking.

This is a recipe for fluffy pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. First, medical this recipe does not take the addition of my wheat and flaxseed combo very well. Our hearty basic pancake mix is just that. It sticks to the ribs. Fluffy pancakes are light. They are not meant to be altered.

It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together.

Source: Dekota Kelly’s Grandma

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Heat a skillet over medium heat.

In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

In a medium bowl combine the flour, powder, and salt.

Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear in pancake check to see i

Variations:

If you like a sweeter pancake add 1 tablespoon sugar.

    Alleyoop is a college ready prep website dedicated to preparing graduates for a collage education and career. The site caters to both middle and high school kids and their parents. The staff at Alleyoop discuss things like:

    – Career plans.

    – The transition from high school to college.

    – When to apply.

    – Moving away.

    – Finances.

    – Get tips from majors in the field.

    – Academic help.

    The Alleyoops-Skipping Dinner Parents website is open to to browse. The Alleyoop Teen site does require an email address to join.
    The basic pancake recipe that we normally use is heavier. Mostly because I load it up with wheat, viagra flaxseed and wheat germ. The recipe makes a nice healthy snack bread to bring when we are hiking or in a school lunchbox.

    This is a recipe for fluffy melt in the mouth pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. One can never have too many pancake recipes. Our hearty basic pancake recipe is just that. It sticks to the ribs. I would never take this delicate cake on a hike. Fluffy pancakes are light and porous allowing the syrup to soak in. They are not meant to be altered.

    It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together in a sauce pan or microwave oven.

    Source: Dekota Kelly’s Grandma

    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 1/4 cups milk
    1 egg
    3 tablespoons butter, look melted

    Heat a skillet over medium heat.

    In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

    In a medium bowl combine the flour, approved powder, and salt.

    Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

    Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear on top of pancake check to see if the underside is golden brown. Flip over to brown topside.
    It is no secret that I love pancakes. We have them once a week for breakfast on Wednesday mornings. I like to change them up a bit every now and then so I am always on the hunt for something new. The basic pancake recipe that we normally use is heavier. Mostly because it is loaded with wheat, price flaxseed and wheat germ. The recipe makes a nice healthy snack to bring when we are hiking.

    This is a recipe for fluffy pancakes. It is a basic buttermilk pancake recipe without the buttermilk. Instead it uses the power of baking powder.  I considered replacing our basic pancake recipe with this one but decided against it. First, medical this recipe does not take the addition of my wheat and flaxseed combo very well. Our hearty basic pancake mix is just that. It sticks to the ribs. Fluffy pancakes are light. They are not meant to be altered.

    It is very important when making any pancake recipe that all the ingredients are at room temperature. This crucial step will ensure the lightest fluffiest pancakes. Cold ingredients will cause the batter to congeal and become thicker. One tip I found to be successful is to heat the milk and butter together.

    Source: Dekota Kelly’s Grandma

    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 1/4 cups milk
    1 egg
    3 tablespoons butter, melted

    Heat a skillet over medium heat.

    In a small sauce pan heat the milk and butter until the butter is almost melted. Remove from heat; set aside.

    In a medium bowl combine the flour, powder, and salt.

    Whisk eggs slightly in a small bowl or cup. Add eggs to flour mixture. Stir in milk mixture until just combined.

    Spray or butter the skillet. Add 1/3 cupfuls batter to skillet. Once bubbles appear in pancake check to see i

    Variations:

    If you like a sweeter pancake add 1 tablespoon sugar.

      The Fourth of July marks the birth of the United States of America and the day the Declaration of Independence was adopted. On July 4, doctor 1776 the Declaration of Independence was signed declaring independence from Great Britain. The Declaration outlined the colonists desire for “Life, Liberty and the pursuit of Happiness.” Those loyal to the idea of a new free America celebrated their hope for freedom four days later on July 8, 1776. However, that freedom would not come for some time nor without a hefty price.

      The American Revolution would in turn test the resolve of many colonists. Yet, every summer even during the war they continued to celebrate the prospect of liberty.  In 1783, America finally won it’s independence. In 1938 Independence Day was dubbed a legal holiday.

      Since July 8, 1776 American’s have celebrated Independence Day with community parades, fireworks, and live music. Independence Day is a perfect excuse to gather with family and friends. Below are some favorite 4th of July craft ideas.

      Happy Independence Day!

      March Website Review: The Thrifty Crafter

      Photo: Property of The Thrifty Crafter

      A Bargain Shopper’s Guide to Expressing Creativity

      This months website review is on one of my three favorite go to craft sites: The Thrifty Crafter. The thrifty Crafter offers tantalizing recipes like Halibut and Chickpea Salad or a Sweetharts Sugar Cookies tutorial. You will also find fun zany projects and stylish elegant ideas. My favorite of all and the reason I came across The Thrifty Crafter was the huge paper pom poms.

      Happy Entertaining!

      Recycled Trash Into Treasures

      If you are still not sure what to gift this upcoming holiday season take a look at all the things you can make from recycling items you may already have at home.

      CraftGossip.com and CraftBits.com is home to some really great quick last minutes gift giving ideas.

      Plastic Bottle Fairy Houses
      Cardboard Doll House
      Foam Board Dollhouse
      Fabric Dollhouse
      Tube Bracelets
      Pillowcase Tote Bag
      Baby Sock Advent Calendar
      Towel Kittens
      Fabric Garland

      Recycled Can Ornaments
      Necktie Purse
      Cardboard Coasters

      22 Uses for CDs: CD Lamp
      Paper Bag Art Journal
      Placemat Scrapbook

      Plastic bottle Wire
      Magnet Bottlecaps
      Vertical Hanging Herb Garden

      Bowl Lampshades
      Cardboard Butterfly Observatory

      September Website Reviews: Love2Learn2Day, PreschoolExpress, NTFFC

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks, approved
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks, approved
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, prostate Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs. Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, story rinsed and drained
      1 medium tomato, drug cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
      1 medium tomato, story cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
      1 medium tomato, viagra cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
      1 medium tomato, drugs cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

      I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

      Source: Adapted from Woman’s Day
      12 oz fresh green beans
      3 Tbsp red wine vinegar
      1 tsp Dijon mustard
      1/4 cup olive oil
      1?4 tsp each salt and pepper
      1 can (15 to 16 oz) cannellini beans, order rinsed and drained
      1 medium tomato, cut into wedges
      1?2 cup pitted Kalamata olives
      Chopped parsley

      Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

      Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
      Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

      Variations:
      – 1 grilled salmon steak, flaked
      – 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
      – Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
      – Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees F.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks, approved
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, prostate Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs. Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

      Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

      1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

      2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

      3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

      One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

      Source: Michael Chiarello
      Kosher salt
      1 pound russet potatoes
      3 to 4 large egg yolks
      1/2 cup freshly grated Parmesan
      1/4 teaspoon freshly grated nutmeg
      1/2 teaspoon gray salt
      1/4 teaspoon freshly ground black pepper
      1 cup all-purpose flour, plus more for dusting board and dough

      Preheat the oven to 425 degrees.
      Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

      Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

      If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

      Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

      To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

      When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

      Cook’s Note:
      Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

      Dazzledish Variations:
      – Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
      – Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
      – Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
      – Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
      – Serve Gnocchi with marinara sauce.
      – Use in the place of pasta.

      Last school year a few friends of mine and I decided to host a preschool for our four year old’s. We designed the preschool curriculum and drafted a schedule. There were four kids who thankfully got along well together. We met three days a week (Monday through Wednesday) for three hours. Each mom took turns hosting preschool at their house one week each month. The kids had a blast learning their letters and forming lasting friendships. My daughter just barely missed the cut off for Kindergarten this year. Unfortunately all her friends, viagra approved she has meet since we moved, drug are going to school. Meaning she will be home with me and little brother. In my search to come up with fresh ideas to make a new ABC book I found No Time For Flash Cards.

      NO TIME FOR FLASH CARDS:
      If you have little ones at home and are looking for fun fantastic learning ideas for preschoolers from activities to crafts and book recommendations NTFFC is an easy place to start. Allison McDonald is the founder of No Time For Flash Cards. Allison has a degree in Elementary Education and spent 10 years working with preschoolers and parents teaching crafts. In 2008, discount after the birth of her son she left the classroom to be home with her son. Her passion for teaching children inspired her to share her ideas online. Thus, No Time For Flash Cards was created. You will find tons of books, themes and alphabet crafts to teach your toddler and preschooler.

      Favorite NTFFC Links:
      Toothpick Sea Urchins
      Paper Plate Animals
      Fine Art Museum
      Venus Fly Trap

      PRESCHOOL EXPRESS:
      Preschool Express is a free on-line educational resource for children ages 1-5. Jean Warren is the founder of Preschool Express and the previous owner of Totline Publications. She is best known for her songs, rhymes and stories which can be found in popular books such as; Piggyback © Song books, 1*2*3 Art , Theme-a-saurus and the Totline Teaching Tales children’s book series. Jean created the Preschool Express Website as a way to give back to the world. Her hope is to provide every parent and grandparent the resources they need to create a natural learning atmosphere.

      There is so much to explore on the Preschool Express. The calendar station offers teachers or parents a calender with chosen themes for each week. There are calenders for preschoolers and toddlers with a daily activity to do together. Plan a party at the party station. Learn to make snacks, read stories and discover.

      LOVE2LEARN2DAY:
      If you have a child who loves math Love2Learn2Day offers loads of fun games and manipulative ideas that are K-12 math orientated. The creator of Love2Learn2Day is an educational consultant working with both kids and teachers. The website is all about learning to have fun with math.

      Favorite Love2Learn2Day Links:
      Mapping a Farm
      Play dough Maps
      Incan Quipu Math (place value, history)
      Math in the Movies

      Family Togetherness: Story Dice

      http://www.goodlifeeats.com/2009/04/orange-spice-banana-bread.html

      This bread smells absolutely amazing. The aroma fills the house with the pungent fall spices. It is so hard to wait until the bread is completely cooled before pinching off a nibble.

      The most important tips I can pass on is to make sure the cream cheese is softened. Unwrap the bar and leave it out for at least 25 to 30 minutes to soften.

      • 2 c all purpose flour
      • 1/4 c packed brown sugar
      • 1/2 c white sugar
      • 3/4 tsp baking soda
      • 1/4 tsp salt
      • zest of 1 large orange, there about 2 1/2 Tbs
      • 1 1/8 tsp cinnamon
      • 1/2 tsp nutmeg
      • 2 pinches of allspice
      • 1 1/2 c very ripe bananas, order mashed
      • 4 oz. softened cream cheese
      • 2 large eggs
      • 6 Tbs butter, advice melted
      • 1 1/2 tsp vanilla

      Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

      Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.

      Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

      If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.
      http://www.goodlifeeats.com/2009/04/orange-spice-banana-bread.html

      This bread smells absolutely amazing. The aroma fills the house with the pungent fall spices. It is so hard to wait until the bread is completely cooled before pinching off a nibble.

      The most important tips I can pass on is to make sure the cream cheese is softened. Unwrap the bar and leave it out for at least 25 to 30 minutes to soften.

      • 2 c all purpose flour
      • 1/4 c packed brown sugar
      • 1/2 c white sugar
      • 3/4 tsp baking soda
      • 1/4 tsp salt
      • zest of 1 large orange, there about 2 1/2 Tbs
      • 1 1/8 tsp cinnamon
      • 1/2 tsp nutmeg
      • 2 pinches of allspice
      • 1 1/2 c very ripe bananas, order mashed
      • 4 oz. softened cream cheese
      • 2 large eggs
      • 6 Tbs butter, advice melted
      • 1 1/2 tsp vanilla

      Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

      Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.

      Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

      If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.
      http://www.goodlifeeats.com/2009/04/orange-spice-banana-bread.html

      • 2 c all purpose flour
      • 1/4 c packed brown sugar
      • 1/2 c white sugar
      • 3/4 tsp baking soda
      • 1/4 tsp salt
      • zest of 1 large orange, story about 2 1/2 Tbs
      • 1 1/8 tsp cinnamon
      • 1/2 tsp nutmeg
      • 2 pinches of allspice
      • 1 1/2 c very ripe bananas, clinic mashed
      • 4 oz. softened cream cheese
      • 2 large eggs
      • 6 Tbs butter, melted
      • 1 1/2 tsp vanilla

      Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

      Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.

      Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

      If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.
      http://www.goodlifeeats.com/2009/04/orange-spice-banana-bread.html

      This bread smells absolutely amazing. The aroma fills the house with the pungent fall spices. It is so hard to wait until the bread is completely cooled before pinching off a nibble.

      The most important tips I can pass on is to make sure the cream cheese is softened. Unwrap the bar and leave it out for at least 25 to 30 minutes to soften.

      • 2 c all purpose flour
      • 1/4 c packed brown sugar
      • 1/2 c white sugar
      • 3/4 tsp baking soda
      • 1/4 tsp salt
      • zest of 1 large orange, there about 2 1/2 Tbs
      • 1 1/8 tsp cinnamon
      • 1/2 tsp nutmeg
      • 2 pinches of allspice
      • 1 1/2 c very ripe bananas, order mashed
      • 4 oz. softened cream cheese
      • 2 large eggs
      • 6 Tbs butter, advice melted
      • 1 1/2 tsp vanilla

      Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

      Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.

      Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

      If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.
      http://www.goodlifeeats.com/2009/04/orange-spice-banana-bread.html

      • 2 c all purpose flour
      • 1/4 c packed brown sugar
      • 1/2 c white sugar
      • 3/4 tsp baking soda
      • 1/4 tsp salt
      • zest of 1 large orange, story about 2 1/2 Tbs
      • 1 1/8 tsp cinnamon
      • 1/2 tsp nutmeg
      • 2 pinches of allspice
      • 1 1/2 c very ripe bananas, clinic mashed
      • 4 oz. softened cream cheese
      • 2 large eggs
      • 6 Tbs butter, melted
      • 1 1/2 tsp vanilla

      Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.

      Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.

      Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.

      If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.

      One night when tucking my son into bed he asked me to tell him a story. The sad part was my mind was blank. I could not come up with anything. I relayed the incident to a friend of mine who comforted me with her own tale of bedtime woe. We agreed our husbands were excellent storytellers but somehow over the years we lost touch with that creative side. Stephen calls it work mode. Over time with practice my friend and I have become more comfortable telling bedtime stories. Jim Jinkins is best known for his bedtime stories, visit “Pinky Dinky Doo”. He originally made up the Pinky’s Adventures as bed-time tales for his children. Each night after he closed the door he would write the stories down.

      To make story dice you will need:
      – 6 to 12 (3/8-inch) square wooden blocks.
      – For the images use permanent ultra fine tip markers to draw your own pictures, unhealthy stickers, stamps, a wood carving tool and stain, temporary tattoo sheets, pictures from old story books, magazines, print them from the computer using sheet labels, sticker paper or regular white paper.
      – Seal the blocks after the pictures have been applied using a sealant or Modge Podge.

      Use pictures of animals, transportation, food, household objects, clothing, landscapes, fairy tales and people.

      To Play:
      Divide the dice among the participants. Take turns rolling a single die. The first person begins the story based on the picture they roll. The next person adds to the story based on the roll of their dice and so on around the group of participants. You can opt to time each segment. Say each person has 30 seconds or a minute then the next person rolls and adds on to the story line. Or each person must tell a short story in one minute using the pictures rolled from all of their die. When they are done the next person rolls and takes their turn.

      Variations:
      – Paint pictures on small rocks.
      – If you do not want to spend the money or time making story dice use print out and laminate small slips of paper or cardboard pieces. Throw the pieces into a bowl or basket and toss.
      – Make dice from card stock.
      – Print a selection of pictures at the top of a page with lines across and down the page. Use the pictures create a story and the lines to write the story.