tag:blogger.com,1999:blog-62155239397827021812024-03-14T02:51:22.213-04:00Meals with the McRackansJessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-6215523939782702181.post-67224588886860501742012-08-28T21:54:00.000-04:002012-08-29T08:50:41.525-04:00Making Time to Grill<b><span style="font-size: large;">Here's the Week's Menu: </span></b><br />
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<b>MON 8/27 - <a href="http://www.justrightmenus.com/recipe.php?id=112">Brandy Orange Chicken</a></b> with baked sweet potatoes, leftover <a href="http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/#more-8802">Zucchini Rice Gratin</a>, and some corn.<br />
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<b>TUE 8/28 </b><b> - <a href="http://www.marthastewart.com/858185/brown-rice-chicken-and-cilantro-salad">Brown Rice Chicken and Cilantro Salad</a>.</b> I was just making this for the week's lunches, but then realized the leftover Lasagna Rolls had not finished defrosting, so it became dinner. Turns out it is pretty soy-sauce-heavy, so I'll adjust that next time.<br />
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<b>WED </b><b>8/29</b><b> </b><b> - <a href="http://www.justrightmenus.com/recipe.php?id=321">Lasagna Rolls</a>.</b> Last time I made these, I made twice as many as needed, to ensure an easy dinner in the future. The future is here! Serve with salad and garlic bread. <br />
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<b>THU 8/30 - </b><b><a href="http://www.justrightmenus.com/recipe.php?id=313">Grilled Achiote Chicken</a></b> with <a href="http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/#more-8802">Zucchini Rice Gratin</a> and a fruit salad.<br />
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<b>FRI 8/31</b> <b> - Plans.</b> I'll be away with the girls, so my beloved husband is on his own for dinner. Wish him well!<br />
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<b>SAT 9/1 </b><b> - Steak!</b> Grilled ribeye with <a href="http://smittenkitchen.com/blog/2012/08/charred-pepper-steak-sauce/">Charred Pepper Steak Sauce</a>, baked potatoes, grilled veggies, <a href="http://www.justrightmenus.com/recipe.php?id=211">Cucumber Salad</a>, wine. <br />
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<b>SUN 9/2 </b><b> - <a href="http://greek.food.com/recipe/chicken-souvlaki-56768">Pork Souvlaki</a> </b>grilled on skewers, served with <a href="http://www.justrightmenus.com/recipe.php?id=141">Tzatsiki Sauce</a>, brown rice, and leftover <a href="http://www.justrightmenus.com/recipe.php?id=211">Cucumber Salad</a>.<br />
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Sunday night, I plan to make <a href="http://www.wisebread.com/25-quick-cheap-lunch-ideas">Shrimp & Orzo Salad</a> (idea #8 on the linked page) to have for lunch the following few days.<br />
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<b>MON 9/3 - Plans. </b>We'll be hanging out with the neighbors!<br />
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<br />
I'm cooking for 2 adults and one toddler, so the grocery list below may need a bit of adjustment for you.<br />
<br />
<u>Grocery List</u><br />
2 sweet potatoes<br />
1.5 lb zucchini<br />
1/2 lb plum tomatoes<br />
1 onion<br />
4 cucumbers<br />
cherry tomatoes<br />
salad (lettuce, cucumber, carrot, tomato)<br />
cilantro<br />
cabbage<br />
red bell pepper<br />
veggies to grill (peppers? asparagus? mushrooms? onions?)<br />
fruit salad items (melon? grapes? apples?)<br />
tomato puree<br />
wine<br />
eggs<br />
feta<br />
<br />
<u>Freezer</u><br />
chicken breast (3 nights)<br />
lasagna rolls <br />
ribeye<br />
corn<br />
shrimp<br />
<br />
<u>Fridge</u><br />
butter <br />
greek yogurt <br />
soy sauce <br />
orange juice <br />
lime juice <br />
lemon juice <br />
Worcestershire <br />
Grated Parmesan cheese<br />
<br />
<u>Pantry</u><br />
brown rice<br />
white rice<br />
bread<br />
orzo pasta<br />
garlic <br />
sesame oil <br />
olive oil <br />
vegetable oil <br />
white vinegar <br />
balsamic vinegar <br />
molasses<br />
sesame seeds<br />
table salt<br />
allspice <br />
annatto/achiote<br />
black pepper <br />
ground mustard <br />
ground ginger <br />
onion powder <br />
paprika <br />
sage <br />
savory <br />
thyme <br />
fresh mint (I have a plant outside) Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com1tag:blogger.com,1999:blog-6215523939782702181.post-28357949169391231752011-04-21T16:27:00.000-04:002011-04-21T16:27:50.749-04:00Baby Bok Choy + Lemon + Fish = Heaven!<span class="Apple-style-span" style="font-size: large;"><b>Fresh, Quality Ingredients Make for Better Meals</b></span><br />
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Yesterday, I received my second delivery of the season from <a href="http://www.theproducebox.com/">The Produce Box</a>, a local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. To find a CSA near you, check out <a href="http://www.localharvest.org/csa/">LocalHarvest.org</a>. <br />
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I was pretty excited to see baby bok choy and scallions inside!<br />
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<b><a href="http://www.justrightmenus.com/recipe.php?id=329">Fish with Lemon, Mushroom, and Baby Bok Choy</a></b><br />
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<ul><li>2 bunches <b>baby bok choy</b>, trimmed, leaves separated</li>
<li>2 <b>scallions</b> or spring onions, halved lengthwise and cut into 4" sections</li>
<li>2 shiitake (or any other kind) <b>mushrooms</b>, halved if large</li>
<li>2 servings of <b>fish </b>- tonight, I'm using flounder</li>
<li>coarse <b>salt</b></li>
<li>black <b>pepper</b></li>
<li>4 thin <b>lemon </b>slices</li>
<li>1 TB extra-virgin <b>olive oil</b></li>
<li><b>parchment paper</b></li>
</ul><div><br />
</div><div><b>Preheat the oven to 400 degrees.</b></div><div><br />
</div><div><b>Tear off 2 pieces of parchment paper, each just over a foot long. </b>You'll need to fit half of the ingredients inside each... too big is better than too small!</div><div><br />
</div><div><b>On each piece, layer 1/2 the listed ingredients. </b>Put the vegetables on the bottom, the fish (sprinkled with salt & pepper) in the middle, and the lemon on top. </div><div><br />
</div><div><b>Drizzle 1/2 TB olive oil</b> over each of the stacks of vegetables & fish. </div><div><br />
</div><div><b>Folding:</b> Hold the long sides of one of the parchment paper pieces, and bring them together. Fold the ends together a few times to be sure no moisture can escape during the cooking process. Fold the short ends underneath the packet, and place the packet in a baking pan. Repeat process for the other parchment packet. </div><div><br />
</div><div><b>Bake for about 12-15 minutes... Serve immediately.</b> </div><div><br />
</div><div>When you open each packet, the fish should be opaque (i.e. not transparent) throughout and flake easily. If it doesn't quite seem done, just fold the packet back together and give it a few more minutes in the oven. </div><div><br />
</div><div>I served this dish by placing the packets directly on dinner plates, but you may find it's easier to just dump the contents out onto plates. </div><div><br />
</div><div> - - I'll add pictures soon!</div>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-3316312747237647112011-01-02T18:52:00.000-05:002011-01-02T18:52:18.238-05:00MENU Sun 1/2 to Sat 1/8 2011<b><span class="Apple-style-span" style="font-size: large;">A Winter Menu</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"></span></b><b><span style="font-size: small;">New Recipes for the New Year</span></b><br />
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I received a subscription to Martha Stewart's <a href="http://www.marthastewart.com/everyday-food">Everyday Food</a> magazine, so this week's menu features many new recipes from the Jan/Feb 2011 issue. Also, I received the most wonderful gift of Michael Ruhlman's <a href="http://www.amazon.com/Ratio/dp/1416566112">Ratio</a>, so hopefully my culinary skills and knowledge will increase as a result. Did you receive any fun kitchen related gifts this year? <br />
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<b>SUN 1/2 - Cold Weather Classic: Beef Stew.</b> I'm using <a href="http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html">Paula Deen's recipe</a>, sort of. I had 3 or 4 cups of beef broth in the freezer (left over from my recent adventure making Boeuf Bourguignon), so I (a) replaced the water in the recipe with beef broth, and (b) left out many of the spices.<br />
Serve with rolls and salad. <br />
<b> </b><br />
<b>MON </b><b><span class="Apple-style-span" style="font-weight: normal;"><b>1/3</b></span> - Asian Night: Potstickers! </b>I've never made them before, so wish me luck! I'm planning to use <a href="http://www.foodnetwork.com/recipes/alton-brown/perfect-potstickers-recipe/index.html">Alton Brown's recipe</a>, served with <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/honey-soy-dipping-sauce-for-dumplings-or-potstickers-recipe/index.html">Honey Soy Dipping Sauce</a>. I also picked up a package of <a href="http://www.thaikitchen.com/Products.aspx">Thai Kitchen Pad Thai</a> to try out.<br />
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<b>TUE </b><b><span class="Apple-style-span" style="font-weight: normal;"><b>1/4</b></span> - Italian Night: Calzones.</b> Pepperoni Calzones, Salad. Later in the week we're having another recipe that needs ricotta, so I'll separate out how much I need for that recipe & use the rest this night.<b></b><br />
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</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>WED <span class="Apple-style-span" style="font-weight: normal;"><b>1/5</b></span> - We Love Shrimp!</b> Spiced Shrimp with Ginger Rice and Peas (Everyday Food Jan/Feb 2011 p.70). I'll be using brown rice instead of white. I've actually run out of white rice, and I'm not buying more until I really need it. It's become our new default... and I'd rather brown be the default. Much healthier! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Have you ever heard of a passive barrier? It's like what I'm doing with the rice. Oh, we could have white rice. But I'd have to stop at the store and pick some up. Or maybe I'll buy some and put it up on a high kitchen shelf. You're more likely to do the right thing if the wrong thing is that much harder to do... so put the TV remote on the other side of the room (instead of on the arm of the couch) and don't keep your phone right in your pocket. <a href="http://www.thesimpledollar.com/2010/12/16/out-with-the-old-in-with-the-new-put-up-some-passive-barriers/">The Simple Dollar</a> had a neat article about passive barriers, as did <a href="http://www.getrichslowly.org/blog/2009/03/17/the-psychology-of-passive-barriers-why-your-friends-dont-save-money-eat-healthier-or-clean-their-garages/">Get Rich Slowly</a> (referenced in TSD's post).</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>THU <span class="Apple-style-span" style="font-weight: normal;"><b>1/6</b></span> - More Seafood!</b> One of the easiest things you can do to eat healthier is to eat more fish. No, it doesn't count if you fry it! We're having Seared Fish with Beets and Broccoli (Everyday Food Jan/Feb 2011 p.76). Okay, I'm making it with just broccoli, no beets, but you get the idea.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>FRI 1/7</b><b> - Canning Day.</b> I'm planning to can minestrone soup today - I'll keep some separate to have for dinner this night. Serve with ham steak and potatoes. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Snack: Strawberry Banana Smoothies. </b> While hunting around in the freezer, I found one last package of last year's strawberries - hooray! Just add some yoghurt, milk, banana, and honey, and you've got a smoothie. There's endless recipes online for smoothies. It's definitely the sort of thing you can play with - no exact recipe required. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>SAT 1/8</b><b> - </b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b></b><b>Breakfast: Ham and Egg </b><b>Crepe Squares. </b>I've made crepes before, but this time I'll be getting instruction from <a href="http://www.amazon.com/Ratio/dp/1416566112">Ratio</a>. Otherwise. the recipe is from Everyday Food Jan/Feb 2011 p. 56.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Dinner: Easy Night.</b> Parmesan Chicken with Mushrooms and Brussels Sprouts (Everyday Food Jan/Feb 2011 p.76).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>SUN </b><b>1/9</b><b> -</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Lunch: Super-Easy Meal!</b> I canned some chili a couple weeks ago, and I also have a bunch in the freezer. It's easy to make and freezes <i>really </i>well. I highly recommend making a big batch and freezing a bunch for future easy meals. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Dinner: Eggstatic about Eggs! </b>Potato-Leek Frittata (Everyday Food Jan/Feb 2011 p.41).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
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</div>Happy Cooking!Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-23263978381367622282010-09-29T16:53:00.000-04:002010-09-29T16:53:09.330-04:00MENU Wed 9/28 through Tue 10/5<b><span style="font-size: large;">Back in the Saddle Again </span></b><br />
<b><span style="font-size: small;">Life is so much easier when meals are planned! </span></b> <br />
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So, I skipped one week of <a href="http://www.theproducebox.com/">The Produce Box</a>, and now they're on fall break - no boxes for two weeks. Then I'm skipping one more week b/c the baby and I are heading to Buffalo (Dinah will still be here - feel free to feed him good food on my behalf). After 4 weeks off, I can't wait to see what will be in the fall boxes from The Produce Box, though! Alas, I have to wait a while yet. There's still all kinds of good stuff at the <a href="http://www.ncagr.gov/markets/facilities/markets/raleigh/">Farmers' Market</a>. <br />
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<b><span style="font-size: large;">Here's the Week's Menu: </span> </b> <br />
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<b>WED 9/29 - Birthday Meal</b>. My birthday's not 'til next Wednesday, but we're celebrating early for convenience. Not sure yet what we're having, but I know it will be good! <br />
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<b>THU 9/30</b><b> - I <3 Lamb!</b> <a href="http://simplyrecipes.com/recipes/roast_leg_of_lamb/">Roast Leg of Lamb</a> served with <a href="http://www.justrightmenus.com/recipe.php?id=141">Tzatsiki Sauce</a>, <a href="http://www.justrightmenus.com/recipe.php?id=167">Twice-Baked Sweet Potatoes</a>, and Steamed Asparagus with Hollandaise Sauce. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TKLHD_K3eaI/AAAAAAAAAOY/mpBKWnV1XF0/s1600/Asparagus+w+Hollandaise.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TKLHD_K3eaI/AAAAAAAAAOY/mpBKWnV1XF0/s400/Asparagus+w+Hollandaise.JPG" width="400" /></a></div><br />
<b>FRI 10/1</b><b> - Shrimp + Pasta.</b> <a href="http://www.justrightmenus.com/recipe.php?id=81">Grilled Shrimp Mediterranean over Pasta</a>.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="186" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TKLJPhmm38I/AAAAAAAAAOc/ZkmId5EOnKI/s200/Shrimp+from+salad.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="color: black; text-align: center;"><a href="http://www.justrightmenus.com/recipe.php?id=240">Cool Shrimp Salad</a></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Last time I made granola, I made <i>way</i> too much. So, I'm trying out <a href="http://www.justrightmenus.com/recipe.php?id=302">Fudgy Granola Brownies</a> to use some of it. <br />
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<b>SAT 10/2</b><b> - </b><b>I Still <3 Lamb!</b> <a href="http://www.justrightmenus.com/recipe.php?id=272">Lamb Pitas with Mint Yogurt Dressing</a>. <br />
<b>Lunch:</b> <a href="http://www.justrightmenus.com/recipe.php?id=240">Cool Shrimp Salad</a> <br />
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<b>SUN </b><b>10/3</b><b> - Grilling.</b> <a href="http://www.justrightmenus.com/recipe.php?id=313">Grilled Achiote Chicken</a>, mashed sweet potatoes, and peas. I'm thinking about <a href="http://smittenkitchen.com/2009/12/vanilla-roasted-pears/">Vanilla Roasted Pears</a> for dessert, too. <br />
On the subject of achiote (aka annatto), if you've never tried <a href="http://www.justrightmenus.com/recipe.php?id=117">Puerco Pibil</a>, give it a try! The leftovers are fabulous, too. Hmm. Going to have to fit that one in the menu sometime soon. <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<b>Breakfast for the week: </b>I have plenty of <a href="http://www.thefreshloaf.com/recipes/bagels">bagels</a> frozen for me, and I'll make <a href="http://smittenkitchen.com/2007/07/summer-of-the-bats/">Zucchini Bread</a> for Dinah, subbing applesauce for the oil. I just used this <a href="http://recipes.sparkpeople.com/recipe-calculator.asp">Recipe Calculator</a> to find out that recipe's nutrition facts... eek. I'll be working on that one. Tasty as the original recipe is, it's not the healthiest breakfast. <br />
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<b>MON 10/4</b><b> - Trying out Jamaican Flavors.</b> <a href="http://www.justrightmenus.com/recipe.php?id=320">Jamaican Jerk Chicken</a> served with <a href="http://www.justrightmenus.com/recipe.php?id=286">Cuban Black Beans</a> and rice. I'll freeze the extra beans for help with easy meals later on. I'll broil some pineapple to go with it as well. <br />
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<b>TUE </b><b>10/5</b><b> - Easy Meal!</b> <a href="http://smittenkitchen.com/2009/07/asparagus-with-chorizo-and-croutons/">Asparagus with Chorizo and Croutons</a>, with green beans subbed in for the asparagus, since they are in season. <b> </b> <br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TKOl_CToiPI/AAAAAAAAAOk/qGFvUIWkVaw/s1600/Chocolate+Souffle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TKOl_CToiPI/AAAAAAAAAOk/qGFvUIWkVaw/s320/Chocolate+Souffle.JPG" width="320" /></a></div><br />
And it turns out that chocolate souffle is not nearly as difficult as it's made out to be. Check it out at <a href="http://www.cookingforengineers.com/recipe/160/Dark-Chocolate-Souffle">Cooking for Engineers</a>. It was puffier, but the first photo ops didn't work out as well. Very tasty, though. The key most certainly is to use good chocolate. Really good chocolate. It's like cooking with wine - if you wouldn't drink the wine, don't cook with it. If you wouldn't eat the chocolate (provided you like dark chocolate), don't cook with it. <br />
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<br />
<i>The only thing that will make a souffle fall is if it knows you are afraid of it. </i><br />
<i> - - James Beard</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com2tag:blogger.com,1999:blog-6215523939782702181.post-35879857250864152272010-09-08T15:38:00.000-04:002010-09-08T15:38:34.907-04:00MENU Wed 9/8 through Tue 9/14<b><span style="font-size: large;">Leftovers Week!</span></b><br />
<b><span style="font-size: large;"> ....</span></b> <span style="font-size: small;"><b>Three goals achieved: no waste, cleaner kitchen, and low grocery bill!</b></span><b><span style="font-size: small;"> </span></b> <br />
<br />
I was excited to receive this week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a>. Apples and peaches and all sorts of wonderful things. Even a jar of pickled squash... not sure what I'm going to do with that one just yet. <a href="http://www.theproducebox.com/">The Produce Box</a> is Raleigh's local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. To find a CSA near you, check out <a href="http://www.localharvest.org/csa/">LocalHarvest.org</a>. <br />
<br />
<b>This week, I received:</b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TIfiq_Sqs0I/AAAAAAAAAOQ/2js_dqvGJO4/s1600/Produce+Box+2010.09.08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TIfiq_Sqs0I/AAAAAAAAAOQ/2js_dqvGJO4/s400/Produce+Box+2010.09.08.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li>5 Cucumbers (3 lb) </li>
<li>2 Zucchini (1.75 lb) </li>
<li>4 Field Tomatoes (1.75 lb) </li>
<li>1 pint Okra (6 oz) </li>
<li>Apples (2.5 lb) </li>
<li>5 Peaches (2.25 lb) </li>
<li>Pickled Squash (1 pint jar) </li>
</ul><br />
Last week had a couple of menu changes - we did takeout on Friday night (yes, even I give in sometimes) and I was out of town Monday, so Dinah made his own dinner. Between those decisions and the general, inevitable buildup of ingredients, it's time to have a cleanup week!<br />
<br />
<br />
<b><span style="font-size: large;">Here's the Week's Menu: </span> </b> <br />
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<b>WED 9/8 - Nothing Says Summer Like...</b> Cheeseburgers, <a href="http://www.justrightmenus.com/recipe.php?id=214">Sweet Potato Fries</a>, <a href="http://justrightmenus/">Fresh Cucumber Salad</a>, and Watermelon.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><b>Lunches:</b> I'm going to pre-cook some <a href="http://xkcd.com/418/">bacon</a> tonight, to enable me to have BLTs for lunch the next few days. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://xkcd.com/418/" imageanchor="1"><img border="0" height="277" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TIe2wpiKYpI/AAAAAAAAAOI/Axqbv64jrYE/s320/bacon.bmp" width="320" /></a></div><br />
<b>THU 9/9</b><b> - Easy Dinner Night.</b> Enchiladas made from shredded chicken (previously frozen). Leftover (previously frozen) black beans on the side. These are the same ingredients that, along with some salsa, made Burritos earlier in the week. There's a lot of overlap between burritos and enchiladas - a different sauce, and different cooking & assembly, but same base ingredients.<br />
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<b><a href="http://www.thefreshloaf.com/recipes/bagels">Bagels</a></b>: Attempt No. 2 ... and this time, I'm taking pictures. The process overall takes a long time, but it's mostly waiting time. There's not that much time spent actively working on the bagels. Keep your eyes out for a future post with details.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TIfj5m_i40I/AAAAAAAAAOU/L1emwdZVKGg/s1600/Smoothie+%28banana+blueberry%29.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TIfj5m_i40I/AAAAAAAAAOU/L1emwdZVKGg/s200/Smoothie+%28banana+blueberry%29.JPG" width="113" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry-Banana Smoothie</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><b>FRI </b><b>9/10</b><b></b><b> - Fishy Friday is Back Again!</b> <a href="http://www.justrightmenus.com/recipe.php?id=36">Cajun Blackened Catfish</a>, <a href="http://jessica.mcrackan.com/2010/07/squash-fritters.html">Zucchini Fritters</a>, Corn (frozen), and Watermelon. I'll use the rest of that zucchini to make baby food for Rosie. <br />
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<b>SAT 9/11</b><b> - Cajun.</b><b></b> <a href="http://www.justrightmenus.com/recipe.php?id=271">Shrimp and Okra Gumbo</a>, using fresh Roma tomatoes from last week's <a href="https://theproducebox.com/">Produce Box</a>.<b> </b><br />
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<b>Snack Idea: </b>If you have yoghurt, fruit, honey, and ice, you can make smoothies! <a href="http://simplyrecipes.com/recipes/berry_banana_smoothie/">Smoothies</a> work well with frozen berries - or even this week's peaches! I decided this would be a great use for the yoghurt I have hanging out in the fridge.<br />
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<b>Saturday, Late Night: </b>After baby goes to bed, I'm making <a href="http://www.herbivoracious.com/2008/06/gougeres---chee.html">Gougeres - Cheesy Puffs of Goodness with Bleu Cheese and Rosemary</a>. I think I'm going to serve these with chunks of blue cheese and lovely glasses of Port. I love Saturday nights! They're just made for staying up late (with a great snack like this, of course!).<b> </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TIfNDaSjbRI/AAAAAAAAAOM/eLqWSdnwMpU/s1600/Apple+Dumplings.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TIfNDaSjbRI/AAAAAAAAAOM/eLqWSdnwMpU/s320/Apple+Dumplings.JPG" width="320" /></a></div><b>SUN 9/12</b><b> - Fancy Dinner Night.</b> Cedar-Planked Salmon, wild rice mix, grilled vegetable skewers. Dessert: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258600">Apple Dumplings</a>. I've made them before (picture here is of mine), but I can't find the recipe!<br />
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<b>Weekly Muffins: </b>Use a zucchini bread batter to make muffins instead of bread. <br />
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<b>MON 9/13</b><b> </b><b>- Good Food, Easy Recipes.</b> <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pan-grilled-lamb-shoulder-chops-recipe/index.html">Pan-Grilled Lamb Shoulder Chops</a>, <a href="http://www.justrightmenus.com/recipe.php?id=269">Rosemary Roasties</a>, cucumber salad of some sort. <br />
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<b>TUE 9/14</b><b></b><b> - Italian Night.</b> <a href="http://www.justrightmenus.com/recipe.php?id=54">Chicken Piccata Pasta Toss</a>.<b> </b> <br />
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And, at some point, I'll be making apple pie. <br />
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<i>Good apple pies are a considerable part of our domestic happiness. </i><br />
<i> - - Jane Austen</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com2tag:blogger.com,1999:blog-6215523939782702181.post-36686045729213029632010-09-01T16:14:00.001-04:002010-09-01T20:54:04.455-04:00MENU Wed 9/1 to Tue 9/7<b><span style="font-size: large;">Local Apples Have Arrived!</span></b><br />
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<b>This week, I received:</b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TH6wfV1FytI/AAAAAAAAANw/GQ3srheyDB4/s1600/Produce+Box+2010.09.01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TH6wfV1FytI/AAAAAAAAANw/GQ3srheyDB4/s400/Produce+Box+2010.09.01.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li>McIntosh Apples (1.25 lb)</li>
<li>Gala Apples (0.75 lb)</li>
<li>Yellow Delicious Apples (1 lb)</li>
<li>4 Peaches (1.75 lb)</li>
<li>3 Field Tomatoes (1.25 lb)</li>
<li>1 Personal Watermelon</li>
<li>1 Sprite melon </li>
<li>5 Cucumbers (2 lb)</li>
</ul><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TH6xmJZCJSI/AAAAAAAAAN4/Nq0xtvlMye0/s1600/Apple+single+in+group.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TH6xmJZCJSI/AAAAAAAAAN4/Nq0xtvlMye0/s320/Apple+single+in+group.JPG" width="320" /></a></div>I'm excited about all the apples! I miss the orchard in my hometown... we'd buy "seconds" by the bushel. They were a bit bruised or just misshapen, so they were <i>much</i> cheaper. If you've never made <a href="http://www.justrightmenus.com/recipe.php?id=64">apple butter</a>, you should give it a try! <br />
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<b>Apple Ideas:</b><br />
<ul><li>Put one inside a roasting chicken to add flavor</li>
<li>Toss one in your purse or backpack - next time you're tempted for the drive-thru, it may save the day! </li>
<li>Slice and add to salads... try with tossed salad or something like <a href="http://www.justrightmenus.com/recipe.php?id=7">Chicken Waldorf Salad</a>.</li>
<li>Quick Snack: <a href="http://www.justrightmenus.com/recipe.php?id=99">Microwave Baked Apple</a></li>
<li>Apple Pie, of course!</li>
<li>Apple Crisp </li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=62">Applesauce goes great with Pork Chops</a>! </li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=122">Apple Bread Pudding</a></li>
<li>Slice for packed lunches</li>
</ul><br />
<b>Fancy meals can be easy!</b> Last week's <a href="http://www.justrightmenus.com/recipe.php?id=108">Chicken Marsala</a> was fabulous. It's a great recipe - and really not difficult. Really. Sprinkle flour and some spices on the chicken, cook it in a little butter or oil in a frying pan, then take it out. Add garlic and lots of mushrooms, then once they're soft add about 1/2 cup of Marsala wine and a bit of lemon juice; simmer until the wine reduces down quite a bit. Then put the chicken back in, sprinkle it with some Parmesan, and you're done! See? Not so bad, eh? Serve it with some pasta and salad, and you have a very fancy meal for very little work. <br />
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<b><span style="font-size: large;">Here's the Week's Menu: </span> </b> <br />
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<b>WED 9/1 - Trying Again for Shrimp!</b> <a href="http://www.justrightmenus.com/recipe.php?id=172">Shrimp and Black Bean Salad</a> is on the menu b/c I didn't get to make it over the weekend. Life happens... especially when there's a little baby around. Serve with fresh watermelon. <br />
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<b>THU 9/2</b><b> - Easy Meal.</b> Salsa and Chips, and <a href="http://www.justrightmenus.com/recipe.php?id=67">Shredded Pork Wraps</a> made from the pork loin I cooked in the crock pot on Tuesday. We'll have <a href="http://www.justrightmenus.com/recipe.php?id=211">Fresh Cucumber Salad</a> (with sliced field tomatoes mixed in) on the side. All the leftover pork will go to the freezer for future wraps. <br />
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<b>FRI 9/3</b><b> - Fishy Friday! </b>Baked Tilapia and Couscous with Sausage, cooked <a href="http://www.ochef.com/r209.htm#Couscous%20with%20Mergez%20Sausage">something like this recipe</a> but with no olives and less sausage. I'll keep you posted! For a veggie, I'll cook up some of the fabulous <a href="http://www.justrightmenus.com/recipe.php?id=200">corn I froze</a>, from <a href="https://theproducebox.com/">The Produce Box</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TH6yFVsD7KI/AAAAAAAAAN8/gbhaD7AVdJ0/s1600/Apple+slice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TH6yFVsD7KI/AAAAAAAAAN8/gbhaD7AVdJ0/s320/Apple+slice.JPG" width="320" /></a></div><b>SAT 9/4</b><b> - Dinner on the Deck.</b> Grilled Chicken Breast drizzled with a <a href="http://www.justrightmenus.com/recipe.php?id=322">Simple Balsamic Reduction</a>, <a href="http://www.justrightmenus.com/recipe.php?id=92">Grilled Apple Tossed Salad</a> (I'm going to experiment with changing the dressing), and <a href="http://www.justrightmenus.com/recipe.php?id=269">Rosemary Roasties</a>.<br />
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<b>Peach Freezer Jam</b> - I have peaches, packaged pectin, sugar, lemon juice, and freezer containers. Here goes nothing! <a href="http://www.southernplate.com/2009/08/freshest-tasting-jam-with-no-canning-peach-freezer-jam.html">Here's a site</a> with great step-by-step instructions.<br />
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<i>Speaking of peaches, if you've never made Peach Sludge (great name, huh?) then you're missing out! Freeze chopped peaches, then mix them in the blender with milk. Use 1-2 cups of milk for each cup of peaches, depending on how thick you want the drink to be. Add a bit of sugar or sweetener if you'd like. </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TH6yseLs_cI/AAAAAAAAAOA/YwfoemxXI3k/s1600/Peaches+in+basket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TH6yseLs_cI/AAAAAAAAAOA/YwfoemxXI3k/s320/Peaches+in+basket.JPG" width="320" /></a></div><br />
<b>SUN </b><b>9/5</b><b> - Spaghetti Sunday.</b> Spaghetti with Meat Sauce, nothing fancy. But I'm also going to try to make little bowls out of melted Parmesan cheese. How cool is that?! (A disc of melted cheese is called a <a href="http://en.wikipedia.org/wiki/Frico">frico</a>.) This should be fun! <br />
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<b>The Continuing Saga of the Carrot Muffins. </b>So, I made these really great carrot muffins at last... but I measured by weight rather than by volume. When I converted the recipe to volume, they came out terrible. So, the saga continues. I press on, though, because once I have a recipe we like, I'm done. ::phew:: So, it's one more round of carrot muffins this week!<br />
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<b>MON </b><b>9/6</b><b></b><b> - Mexican Monday!</b> Burritos made from <a href="http://www.justrightmenus.com/recipe.php?id=286">Cuban Black Beans</a> (using leftovers in the freezer) and shredded chicken (also from the freezer). I'll also make a salad with lettuce, canned orange slices, and avocado. <br />
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<i>Once a week, plan a meal that would freeze well. By cooking once, you'll have dinner that night and have a future super-easy meal (or two!). Those frozen meals are great for nights you just don't feel up to cooking much. It's easy to do take-out, too... but sometimes that's not so easy on your budget! So plan ahead a little, and you'll have a meal in the freezer ready to go. </i><br />
<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TH6xYjX8cdI/AAAAAAAAAN0/zjdm9QVOohQ/s1600/Apple+with+cukes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TH6xYjX8cdI/AAAAAAAAAN0/zjdm9QVOohQ/s200/Apple+with+cukes.JPG" width="150" /></a><br />
<b>TUE </b><b>9/7</b><b> - Grilling Again (please don't rain!)</b> Grilled Pork Chops and <a href="http://www.justrightmenus.com/recipe.php?id=144">Fried Apples and Onions</a>. <b> </b> <br />
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Can I just tell you how excited I am that apples are coming in? Share your favorite apple recipes on <a href="http://www.justrightmenus.com/">JustRightMenus.com</a>. <br />
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<i>Surely the apple is the nobles of fruits. - - Henry David Thoreau</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-62082412818221034372010-08-27T13:12:00.001-04:002010-09-15T12:11:20.439-04:00Tomato Pie<b><span style="font-size: large;">Making Pie Dough and Tomato Pie</span></b><br />
<span style="font-size: small;"><b>It may not be as hard as you think!</b></span><b><span style="font-size: small;"> </span></b> <br />
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One of my favorite summertime dishes is Tomato Pie! All you need is mayo, cheese, and fresh tomatoes, green onions, and basil. It's not as hard as you might think to make your own pie dough, but you can always use store-bought, too. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/THffa5WZ9-I/AAAAAAAAAMw/j_VpulTzskk/s1600/Pie,+tomato,+sliced+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/THffa5WZ9-I/AAAAAAAAAMw/j_VpulTzskk/s400/Pie,+tomato,+sliced+2.JPG" width="400" /></a></div><span id="goog_965839803"></span><span id="goog_965839804"></span><br />
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<span style="font-size: large;"><b>Pie Dough</b></span><br />
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<ul><li> 1 c. <b>flour</b></li>
<li>1/3 c. <b>vegetable shortening</b> </li>
<li>1/2 tsp <b>salt</b></li>
<li>2-4 TB <b>cold water</b></li>
</ul><br />
<b>Preheat the oven to 425 degrees. </b><br />
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<b>Mix the flour, salt, and shortening together. </b><br />
This is most easily done with <a href="http://www.amazon.com/Oxo-Good-Grips-Dough-Blender/dp/B00004OCNK/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1282926072&sr=1-7">a pastry cutter/blender</a>; however, you can also use two knives or even just your hands.<br />
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If it's particularly warm at your house, you may want to chill the flour, shortening, and even the pastry cutter and bowl before using them for pie. However, I don't do this, and I've had no problem making pie dough. (Our house stays between 68 and 78 degrees.) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfhUgHrg5I/AAAAAAAAANY/NPIhvsW0ZPs/s1600/Pie+Shortening+and+flour+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfhUgHrg5I/AAAAAAAAANY/NPIhvsW0ZPs/s320/Pie+Shortening+and+flour+2.JPG" width="320" /></a></div><b>Blend the flour, salt, and shortening together until the mixture looks like crumbs. </b>You don't want areas with plain flour - the entire mixture should be lumpy, like in this photo.<b> </b><br />
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<b>Do not overwork the flour and shortening. </b><br />
In fact, that instruction goes for this whole process: handle the dough as little as possible, to keep it from getting tough.<br />
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<b>Add 2 TB of cold water and mix it in with a fork. </b><br />
<b>Continue adding water until the dough begins to all clump together. </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/THffphjBQSI/AAAAAAAAAM0/39-agM5W_ME/s1600/Pie+added+water.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/THffphjBQSI/AAAAAAAAAM0/39-agM5W_ME/s320/Pie+added+water.JPG" width="320" /></a></div><br />
What you're going for is the dough being willing to clump together. Your goal here is to have it just tacky enough to make a ball.<br />
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My mom says to just use 2 TB of cold water, but I find that I have to use double that amount.<br />
You should not have any dry flour hanging out in the bottom of the bowl when you're done.<br />
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See how it's forming into bigger balls in the photo above? As you stir, you should see the loose flour/shortening bits picked up and formed into balls. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfgFjPhM-I/AAAAAAAAAM8/sf3U8_ywfYo/s1600/Pie+ball+of+dough.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfgFjPhM-I/AAAAAAAAAM8/sf3U8_ywfYo/s320/Pie+ball+of+dough.JPG" width="320" /></a></div><b>Use your hands to form a big ball with all the dough.</b> If some of it won't join the ball, then it's too dry. You can add a bit of water to the dry parts left in the bowl, mix it with the fork, then add it to the ball.<br />
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As you make the ball of dough, shape it a bit like a mushroom cap - have an indentation on the bottom. This will help as you roll out the dough.<br />
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<b>Place your dough ball on a floured surface.</b><br />
<ul><li>This is what <a href="http://www.amazon.com/Regency-Natural-Pastry-Cloth-Rolling/dp/B00269YZFE">a pastry cloth</a> is for. If you're making pie dough regularly, go ahead and get or make one. A cotton pillowcase will do the job, too. </li>
</ul><ul><li>When you're done with the pastry cloth, scrape or shake off loose flour/dough bits, then fold it & put it in a ziptop bag, and put it in the freezer. This will keep little beasties from making it their new home. </li>
</ul><br />
<b>Roll out the dough with a floured or covered pin. </b><br />
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Start at the center and roll out to the edge. Let's call that direction north. Now come back to the center and roll out south. Then east, west, north-east, south-west, north-west, south-east ... get it? You just go around and around, from the center out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfhGyp0wYI/AAAAAAAAANU/vlaFD2M81-w/s1600/Pie+rolled+dough.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfhGyp0wYI/AAAAAAAAANU/vlaFD2M81-w/s320/Pie+rolled+dough.JPG" width="320" /></a></div>My dough never comes out perfectly circular, and the world has not yet stopped. So, don't worry about it if yours isn't perfect either.<br />
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If you're not sure if the dough is big enough yet, just place your pie tin on top. You want the dough to extend past the pan, like in the photo to the right. <br />
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<b>Now, you <i>should </i>be able to fold the dough in half, pick it up, and place it in the pie dish.</b> I'll be honest with you, though... it took me about 2 years of making pie dough to be able to do that. For years, I could not use a glass pie dish, because my method was to lay the dish upside-down on the dough, sneak my hand under the pastry cloth, and <i>whammo!</i> flip the whole thing over. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfg65_z_9I/AAAAAAAAANQ/_jIZf2TZUU4/s1600/Pie+folded+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfg65_z_9I/AAAAAAAAANQ/_jIZf2TZUU4/s320/Pie+folded+dough.JPG" width="320" /></a></div><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/THfgYk46wyI/AAAAAAAAANE/2b3HBd9K8v8/s1600/Pie+finished+edges.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="190" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/THfgYk46wyI/AAAAAAAAANE/2b3HBd9K8v8/s200/Pie+finished+edges.JPG" width="200" /></a></div><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfgO8WkD-I/AAAAAAAAANA/HSqMBRNVL7Y/s1600/Pie+dough+in+pan.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfgO8WkD-I/AAAAAAAAANA/HSqMBRNVL7Y/s200/Pie+dough+in+pan.JPG" width="200" /></a><b> </b><br />
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<b>The goal is simply to get the dough in the pan, </b>whether you fold and lift or do a whammo! flip-it-all-over method.<br />
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<b>Do not cut off the spare edges! </b> Instead, moisten the edge, then fold all the extra over to make a nice, tall pie edge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfg1A5MtmI/AAAAAAAAANM/ceP_cbXNN0k/s1600/Pie+finished+edges+close.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfg1A5MtmI/AAAAAAAAANM/ceP_cbXNN0k/s320/Pie+finished+edges+close.JPG" width="320" /></a></div><b>Flute the edges.</b> Use your thumb and first two fingers and press all around to make it more stable. <br />
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If you were making a covered pie, you would fill the pie then cut the edge. Then you would moisten the flat edge before adding the top piece. <br />
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<b>What if the dough cracks? </b>Add a bit of water and stick it back together!<br />
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<b>Prick the dough, then bake it. </b>Use a fork to prick the dough all over, then bake it for 25 minutes at 425 degrees.<br />
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<a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THff3kPLlPI/AAAAAAAAAM4/LvS-9cyXcYc/s1600/Pie+baked.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THff3kPLlPI/AAAAAAAAAM4/LvS-9cyXcYc/s200/Pie+baked.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/THfgnDlqRAI/AAAAAAAAANI/_mGO7BI78S0/s1600/Pie+finished+edges+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/THfgnDlqRAI/AAAAAAAAANI/_mGO7BI78S0/s200/Pie+finished+edges+2.JPG" width="200" /></a><br />
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As you can see, my dough got a bit too brown... ah, well.<br />
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The dough is now ready to be filled. What shall we fill it with? Tomato Pie, of course!<br />
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<a href="http://www.justrightmenus.com/recipe.php?id=84"><span style="font-size: large;"><b>Tomato Pie</b></span></a><br />
<ul><li>4 <b>tomatoes</b>, peeled and sliced</li>
<li>8-10 <b>fresh</b> <b>basil</b> leaves, sliced</li>
<li>1/3 c. chopped <b>green onions</b></li>
<li>1 c. shredded<b> mozzarella</b> cheese</li>
<li>1 c. shredded<b> cheddar</b> cheese</li>
<li>1 c. <b>mayonnaise</b></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfhfLfv54I/AAAAAAAAANc/rqMIjjUgEIE/s1600/Pie,+tomato+raw.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/THfhfLfv54I/AAAAAAAAANc/rqMIjjUgEIE/s320/Pie,+tomato+raw.JPG" width="320" /></a></div><br />
<b>Set your oven to 350 degrees. </b> <br />
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Bring a pot of water up to a simmer; place the tomatoes inside for a few minutes. Using tongs, remove the tomatoes and place them in a bowl of ice water. The peel should now slide easily off!<br />
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<b>Layer the tomatoes, green onions, and basil inside the prepared pie shell.</b> Isn't that pretty? <br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/THfhpadPDHI/AAAAAAAAANg/QL4holY6UHU/s1600/Pie,+tomato+raw+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/THfhpadPDHI/AAAAAAAAANg/QL4holY6UHU/s200/Pie,+tomato+raw+2.JPG" width="200" /></a></div><b>Mix together the cheeses and mayo, then spread that on top.</b><br />
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Okay, now it looks less attractive. It'll be delicious, though!<b><br />
</b> <br />
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Bake for 30 minutes at 350 degrees, or until browned on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfh4UaST7I/AAAAAAAAANk/4uJYj3GTwUk/s1600/Pie,+tomato,+done+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THfh4UaST7I/AAAAAAAAANk/4uJYj3GTwUk/s320/Pie,+tomato,+done+2.JPG" width="320" /></a></div><br />
The pie will hold its heat well, so you can plan to have it come out of the oven as much as 30 minutes before you're ready to serve, if needed.<br />
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And that's it! All told, it takes me about 20 minutes to get this pie in the oven.<br />
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Let me know how it works out for you. I'd be glad to help trouble-shoot any pie dough preparation troubles you're having. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-59281143778344980892010-08-25T13:42:00.002-04:002010-08-25T21:47:50.598-04:00MENU Wed 8/25 to Tue 8/31<b><span style="font-size: large;">Summer Just Keeps on Coming </span></b><br />
<b><span style="font-size: large;">....</span></b> <span style="font-size: small;"><b>A meal from the freezer, a meal heading to the freezer. Call it a trade.</b></span><b><span style="font-size: small;"> </span></b> <br />
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I can't wait to see this week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a>! I'm particularly excited about the melons and the muscadine cider. <br />
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<b>This week, I received:</b><br />
<b> </b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/THXGWP8HTaI/AAAAAAAAAMs/frep82wBPuU/s1600/Produce+Box+2010.08.25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/THXGWP8HTaI/AAAAAAAAAMs/frep82wBPuU/s400/Produce+Box+2010.08.25.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 Butternut Squash (2.75 lb)</li>
<li>Watermelon </li>
<li>5 Peaches (1.75 lb)</li>
<li>Grape Tomatoes were scheduled; I got big ones instead!</li>
<li>Sprite Melon</li>
<li>Local Muscadine Grape Cider</li>
<li>Sweet Potatoes (3 lb)</li>
</ul><br />
<ul></ul><span style="font-size: large;"><b>Last Week's Successful Experiments</b></span><br />
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<a href="http://www.thefreshloaf.com/recipes/bagels">Making bagels</a> was downright easy! The process took a long time, but most of that time I was just waiting for dough to rise. The actual work didn't take long at all.<br />
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<span style="font-size: small;"><b>Lesson Learned: Careful when Blending.</b> </span>I also made 3 varieties of the <a href="http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29">Dr. Pepper Barbecue Sauce</a> - using Dr.P, A&W Root Beer, and Coke. Dinah and I liked the Dr.P and Coke best. However, I learned that <b>you must be very, very careful when running a blender with hot liquids inside</b>. I had no idea... so, the lid of the blender blew off, I spent quite a while cleaning the kitchen walls and counters, and I still have burn marks on my arm. Please <a href="http://cooking.stackexchange.com/questions/5712/how-can-i-safely-use-a-blender-with-hot-liquids">check out this advice from my favorite cooking Q&A site</a> before you attempt that recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://cooking.stackexchange.com/questions/5712/how-can-i-safely-use-a-blender-with-hot-liquids" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="57" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEkL8oLz9pI/AAAAAAAAAJY/eqD-vLOXAjA/s320/Cooking+Stack.bmp" width="320" /></a></div><br />
<span style="font-size: large;"><b><span style="font-size: small;">Decreasing Recipes Made Easy!</span> </b></span>I actually cut the <a href="http://www.justrightmenus.com/recipe.php?id=258">Watermelon Dressing</a> recipe down, making only 1/8 of the original. It was still plenty of dressing for two nights of salad. If you ever need help cutting a recipe down (say, figuring out what 1/8 of 2/3 cup is), <b>I highly recommend downloading the simple program, EZConvert</b>. You can find it (FREE!) at <a href="http://mcrackan.com/software.html">http://mcrackan.com/software.html</a> ... just scroll down to the bottom of the page, and you'll see it. Here's how it works:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://mcrackan.com/software.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="101" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/THUtznb1jmI/AAAAAAAAAMg/HV9aigxo-ts/s400/ez+convert+image.bmp" width="400" /></a></div><br />
Just type in (or copy/paste) the original value, select multiply or divide from the drop-down, give what amount you're multiplying or dividing by, and it will provide an answer for you! So, instead of 2/3 cup of oil for the dressing recipe, I just used 1 TB plus 1 tsp, since I was dividing the whole by 8. <br />
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Even our bring-the-baby-to-a-restaurant experiment went well! Here's hoping for anther great week of meals.<br />
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<b><span style="font-size: large;">Here's the Week's Menu: </span> </b> <br />
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<b>WED 8/25 - Visiting</b> We're meeting Dinah's parents for dinner, so I'm off the hook tonight! <br />
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<b>THU </b><b>8/26</b><b> </b><b>- Italian Night! </b><a href="http://www.justrightmenus.com/recipe.php?id=321">Lasagna Rolls</a> served alongside Italian sausage cooked w/ onions and peppers. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/THVMeizdycI/AAAAAAAAAMo/k8QCxkAKJlo/s1600/Lasagna+rolls.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/THVMeizdycI/AAAAAAAAAMo/k8QCxkAKJlo/s320/Lasagna+rolls.JPG" width="320" /></a></div><br />
<b>FRI 8/27</b><b> - Easy Friday</b> Go to farmer's market for peaches (destined for cobbler and jam) and grape tomatoes. I received two GIANT tomatoes from <a href="https://theproducebox.com/">The Produce Box</a>, so we'll have <a href="http://jessica.mcrackan.com/2010/08/giant-beautiful-tomatoes.html">Stuffed Tomatoes</a> for dinner, made with frozen stuffing from the last batch. Serve with <a href="http://www.justrightmenus.com/recipe.php?id=292">Butternut Cheddar Shells</a>. I am not sure that these recipes really go well together... but they're two things I really want to have, so oh well! <br />
<a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/THU3zDUAydI/AAAAAAAAAMk/tarDc-e1UfI/s1600/Lazy_Daze_Logo12871.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/THU3zDUAydI/AAAAAAAAAMk/tarDc-e1UfI/s200/Lazy_Daze_Logo12871.jpg" width="200" /></a><br />
<b>SAT 8/28</b><b> - </b><b>Lazy Daze! </b>Cary, NC has a fabulous festival, <a href="http://www.townofcary.org/Departments/Parks__Recreation___Cultural_Resources/events/festivals/Lazy_Daze_Arts_and_Crafts_Festival.htm">Lazy Daze</a>, every August. I can't wait to go; last year we didn't stay long due to rain. <br />
<b>Breakfast:</b> Aussie omelette w/ shrimp<br />
<b>Lunch:</b> Meatball subs for lunch if we eat here; pack sandwiches if we eat at the festival. <br />
<b>Dinner: </b>Grilled Porterhouse, sweet potatoes baked & whipped, veggie stir-fry of red pepper strips & asparagus.<br />
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<b>SUN </b><b>8/29</b><b> - Hoping for Good Weather</b> <br />
<b>Lunch: </b>I had planned on grape tomatoes from <a href="https://theproducebox.com/">The Produce Box</a> but will get them from the farmers' market instead... add to that, shrimp in the freezer, and leftover cilantro & celery in the fridge... sounds like <a href="http://www.justrightmenus.com/recipe.php?id=172">Shrimp & Black Bean Salad</a> to me!<br />
<b>Dinner: </b>Barbecue Sauce Pizza for dinner. Trying again on the peach cobbler, since a certain baby didn't let me get to it last week. <br />
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<b>Muffins? What muffins? </b>My poor husband had to make do with packaged breafast granola bars... going to try to get to the muffins again this week. I might need to go back to freezing extras for just-in-case. They're just not as good once frozen, though. <br />
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<b>MON 8/30</b><b> - An Old Friend.</b> It's been a <i>long</i> time since we've had <a href="http://www.justrightmenus.com/recipe.php?id=108">Chicken Marsala</a>, so here we go! Served with <a href="http://www.justrightmenus.com/recipe.php?id=269">Rosemary Roasties</a> and Steamed Asparagus w/ Toasted Almond Slices.<br />
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<b>TUE </b><b>8/31</b><b> - Making Extra for the Freezer </b>Half a pork loin (on sale for $1.99/lb, wahoo!) cooked in the crock pot with the leftover <a href="http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29">Soda Barbecue Sauce</a>. Serve as pulled pork sandwiches with homemade BBQ Baked Beans (made with that same sauce), and corn. I'll freeze all the extra pork for future meals - it'll make great sandwiches and burritos. <b> </b> <br />
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Not the most original week of recipes, but we're getting by. Will life get any easier as this little baby grows up?! <br />
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<i>It's bizarre that the produce manager is more important to my children's health than the pediatrician. - - Meryl Streep</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-15441543442281808262010-08-20T13:22:00.000-04:002010-08-20T13:22:38.875-04:00In Defense of CookbooksI've been thinking a lot about cookbooks lately, and about whether they are really necessary now that such great recipes <a href="http://www.epicurious.com/">can</a> <a href="http://allrecipes.com/">be</a> <a href="http://www.foodnetwork.com/">found</a> <a href="http://www.about.com/food/">online</a>. <br />
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If your intention is to find a recipe here, a recipe there, then searching online should work fine for you. I realize that some people have little desire to cook at all, and may only occasionally need to know a recipe. <br />
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But if your intention is to learn more about cooking, then I think a book would help you more. I used to think my mother was very strange for sitting around reading books about cooking. Now, I understand. Like anything, if you want to get better at it, <i>really</i> get better, then you would greatly benefit from some time spent reading. Then, head to the kitchen and practice what you read.<br />
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Another advantage of a book is having a compilation of advice from a chef you trust. Sure, you can search online and find a highly-rated recipe for just about anything. But what if you want to learn about quick meals in general? or Mediterranean, Mexican, vegetarian, or Indian dishes? or have a few dozen salad ideas all in one spot? I have found it infinitely useful to be able to pull a book off the shelf, knowing it is a trustworthy compilation, and find what I'm looking for, right there. <br />
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<span style="font-size: large;"><b>Reliable References </b></span><b> </b><br />
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<ul><li><b>A reference for basic information on just about everything</b>: the <a href="http://www.amazon.com/dp/0743246268/?tag=stackoverfl08-20">Joy of Cooking</a> is the classic reference. Joy is a fairly exhaustive reference, including countless recipes along with (importantly) much explanation of how and why they work. Each section (and subsection!) has an "about..." area that has provided much of my cooking knowledge. Reading this book is like stepping inside my mother's and grandmother's mind. </li>
<li><b>Two simpler all-inclusive reference books</b> would be <a href="http://www.amazon.com/Betty-Crockers-Cookbook-Everything-Today/dp/0764560794">Betty Crocker's Everything You Need to Know</a> or <a href="http://www.amazon.com/Better-Homes-Gardens-Cook-Plaid/dp/0470556862/ref=sr_1_1?s=books&ie=UTF8&qid=1282322697&sr=1-1">Better Homes and Gardens</a>. I think only one of those two is necessary.</li>
<li><b>To learn about cooking techniques</b>, a great starting place is Alton Brown's <a href="http://www.amazon.com/dp/1584790830/?tag=stackoverfl08-20">I'm Just Here for the Food</a>. To get more in depth, you may want to check out something like <a href="http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0764557343/ref=sr_1_1?s=books&ie=UTF8&qid=1282324108&sr=1-1">The Professional Chef</a>.</li>
<li><b>To learn about baking bread</b>, check out <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_fkmr0_1?ie=UTF8&qid=1282321483&sr=1-1-fkmr0">Artisan Bread in Five Minutes a Day</a> or Peter Reinhart's <a href="http://www.amazon.com/dp/1580082688/?tag=stackoverfl08-20">The Breadbaker's Apprentice</a>. </li>
<li><b>Learn about the science behind cooking</b>: Michael Ruhlman's <a href="http://www.amazon.com/dp/1416571728/?tag=stackoverfl08-20">Ratio</a> is my new wish-list book for this topic. Want to <a href="http://cooking.stackexchange.com/questions/5302/how-to-create-a-muffin-recipe">create your own muffin recipes</a> without having to build on someone's else's? This book will teach you how. This book contains information on doughs, stocks, sausages, and custards, and I can't wait to read it! Or, check out McGee's <a href="http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?s=books&ie=UTF8&qid=1282323145&sr=1-1">On Food and Cooking</a>. </li>
</ul><span style="font-size: large;"><b><span style="font-size: small;"> </span> </b></span><br />
<span style="font-size: large;"><b>Go-To Books for Specific Cuisine</b></span> <br />
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Besides having reference books like those, I think cookbooks are useful for having a single, trustworthy source on any given topic. Over on the right margin, you can see what's on my shelf, under "Bookshelf."<br />
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I don't have an overly extensive cookbook collection, and that's intentional. I would rather get very good at a limited number of dishes, with brief explorations into other areas, than be in a continual state of experimentation. I simply do not have the time to make a new recipe each night, as I have found that it takes me almost twice as long to make a new recipe as it takes me to make one I'm familiar with.<br />
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My advice to you is to pick up a couple of books that cover food genres you enjoy, and learn from them. Two of my favorite books are Rachael Ray's <a href="http://www.amazon.com/30-Minute-Meals-Rachael-Ray/dp/1891105035/ref=sr_11_1?ie=UTF8&qid=1213482456&sr=11-1&tag=mcra-20">30 Minute Meals</a> and <a href="http://www.amazon.com/Mediterranean-Best-Ever-Recipes-Beverley-Jollands/dp/0681630515/ref=sr_11_1?ie=UTF8&qid=1213487270&sr=11-1&tag=mcra-20">500 Best Ever Recipes: Mediterranean</a>.<br />
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When I need an easy recipe, I go to Rachael Ray... and when I want something new and am willing to put some time into it, I flip through my Mediterranean book.<br />
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<span style="font-size: large;"><b>What About You?</b></span><br />
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What are the books you find yourself continually coming back to? Where do you turn when you need to learn about a new technique or are looking for ideas?Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-38379728084991894502010-08-18T15:54:00.000-04:002010-08-18T15:54:31.273-04:00MENU Wed 8/18 to Tue 8/24<b><span style="font-size: large;">Experiments Galore!</span></b><br />
<b><span style="font-size: large;"> </span></b><b><span style="font-size: small;">Watermelon Dressing, Soda-Based Barbecue Sauce, and Carrot Muffins</span></b> <br />
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I'm excited about all the fruit in this week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a>! As you may have seen <a href="http://www.newsobserver.com/2010/08/15/629755/new-businesses-make-it-convenient.html?tab=gallery&gallery=/2010/08/13/628158/community-supported-agriculture.html&gid_index=1">in Raleigh's Sunday Paper</a>, The Produce Box is a local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. Talk about convenient!! To find a CSA near you, check out <a href="http://www.localharvest.org/csa/">LocalHarvest.org</a>. <br />
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<b>This week, I received:</b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGwxePWDQEI/AAAAAAAAAMI/xsxYEWRQAlw/s1600/Produce+Box+2010.08.18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGwxePWDQEI/AAAAAAAAAMI/xsxYEWRQAlw/s400/Produce+Box+2010.08.18.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><ul><li>Roma Tomatoes (3 lb)</li>
<li>5 Peaches (2.5 lb) </li>
<li>Scuppernong Grapes (1.5 lb)</li>
<li>Red Potatoes (2 lb)</li>
<li>Watermelon, seedless personal size</li>
<li>Sprite Melon</li>
<li>2 Banana Sweet Peppers</li>
</ul><br />
Last week's <a href="http://www.justrightmenus.com/recipe.php?id=312">Muscadine Grape Hull Pie</a> turned out great! It reminds me of blackberry pie, probably due to the tart but sweet flavor. The recipe calls for 5 cups of grapes. Post-munching, I had about 3. So, I just used about half of the remaining pie filling ingredients, and it still worked well. Give it a try this week!<br />
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If you're looking for more recipes for produce currently in season, check out <a href="http://www.justrightmenus.com/category.php?id=90">justrighmenus.com</a> - there, you'll find all the recipes from this year's <a href="https://theproducebox.com/">The Produce Box</a> newsletter. <br />
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<b><span style="font-size: large;">Here's the Week's Menu: </span> </b> <br />
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<b>WED 8/18 - </b> <b>Something New </b><a href="http://www.justrightmenus.com/recipe.php?id=104">Italian Breaded Pork Chops</a>, <a href="http://www.justrightmenus.com/recipe.php?id=84">Tomato Pie</a>, and salad topped with <a href="http://www.justrightmenus.com/recipe.php?id=258">Watermelon Basil Vinaigrette</a>. When I first came across the recipe, I was not yet willing to sacrifice any watermelon as dressing fodder. I think my craving has subsided enough to allow it at this point.<br />
<br />
<b>...and Bagels, too! </b>After the baby's in bed, I'll start work on <a href="http://www.thefreshloaf.com/recipes/bagels">bagels</a>. I've never made them before... I'll keep you posted. Please comment with any bagel-making advice you have!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGwyS17Oh3I/AAAAAAAAAMM/X4RBj-bCtSM/s1600/Moroccan+chick+with+lentils.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGwyS17Oh3I/AAAAAAAAAMM/X4RBj-bCtSM/s320/Moroccan+chick+with+lentils.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Moroccan Chicken and Lentils</span></td></tr>
</tbody></table><b>THU </b><b>8/19</b><b> - Super-Quick Meal </b>All in one hour: feed the baby, make dinner, eat dinner, and get ready to leave for the evening. Ready, Set, GO! Fortunately, we have leftover <a href="http://carascravings.blogspot.com/2010/02/moroccan-chicken-lentils.html">Moroccan Chicken and Lentils</a> from Monday. I also froze some leftovers, so you'll see it on the menu one more time. It turned out fairly bland, though topping it with <a href="http://www.justrightmenus.com/recipe.php?id=141">Tzatsiki Sauce</a> helped. I'll dice up the sweet pepper from this week's box and mix it in to the leftovers, too. <br />
<b> </b><br />
<b>More Quick Meal Ideas:</b><br />
<ul><li><a href="http://www.justrightmenus.com/recipe.php?id=113">Fajitas</a> (Delicious use of sweet bell peppers!)</li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=20">Polynesian Chicken</a></li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=169">Sauteed Chicken Breast with Cucumber Salad</a></li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=55">Poached Fish with Tomato and Basil</a> (works well with fresh tomatoes)</li>
<li><a href="http://jessica.mcrackan.com/2010/06/eleven-quick-meal-ideas-includes.html">Eleven More Ideas!</a> </li>
</ul><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGw53fqpeCI/AAAAAAAAAMY/j8YzVtslhoA/s1600/Summertime+Pasta+Salad.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGw53fqpeCI/AAAAAAAAAMY/j8YzVtslhoA/s200/Summertime+Pasta+Salad.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.justrightmenus.com/recipe.php?id=270"><span style="color: black;">Summertime Pasta Salad</span></a></td></tr>
</tbody></table><b>FRI </b><b>8/20</b><b> - Fishy Friday </b><a href="http://www.justrightmenus.com/recipe.php?id=48">Crunchy Oven-Fried Fish</a>, <a href="http://www.justrightmenus.com/recipe.php?id=270">Summertime Pasta Salad</a>, and <a href="http://www.justrightmenus.com/recipe.php?id=256">Steamed Corn</a>. <br />
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<b>SAT </b><b>8/21</b><b> - </b><b>Soda Barbecue Experiment </b>Using the <a href="http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29">Simply Recipes Dr. Pepper Barbecue Sauce</a> recipe, I'm going to make one batch with Coke, one with root beer, and one with (of course) Dr. Pepper. We're having baby back ribs (I've begged a friend for their fabulous recipe) slathered with said barbecue sauce, <a href="http://www.justrightmenus.com/recipe.php?id=249">Skillet Corn Bread Pudding</a>, and salad with more of the <a href="http://www.justrightmenus.com/recipe.php?id=258">Watermelon Dressing</a>.<br />
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<b>Tasty Tomatoes: </b>If you're looking for how to use big, ripe tomatoes, check out <a href="http://jessica.mcrackan.com/2010/08/giant-beautiful-tomatoes.html">Spiced Lamb Stuffed Tomatoes</a>. Also, <a href="http://www.justrightmenus.com/recipe.php?id=265">Broiled Parmesan Tomatoes</a> would make a great side-dish to any meal. or you could check out <a href="http://www.justrightmenus.com/recipe.php?id=310">this great dish</a>, which also uses fresh new potatoes. Make it a vegetarian meal, or add some chicken. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TGw4n59sxLI/AAAAAAAAAMU/jIdSlmg_Sfg/s1600/peaches+some+cut.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TGw4n59sxLI/AAAAAAAAAMU/jIdSlmg_Sfg/s320/peaches+some+cut.JPG" width="320" /></a></div><b>SUN </b><b>8/22</b><b> - Trade-off: Shrimp and Peaches</b> Grilled Shrimp and Veggie Kabobs, <a href="http://www.justrightmenus.com/recipe.php?id=89">Corn Pudding</a> - <a href="http://jessica.mcrackan.com/2010/07/corn-pudding-with-fresh-corn.html">made with fresh corn</a>, and Peach Cobbler. My sweet husband doesn't really like peaches, so I have held off making it, not wanting to do something special when it's just for me. But I can no longer take the temptation. It's August, and there are peaches everywhere! I give in. I shall appease him with shrimp. <br />
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<b>Don't forget the weekly muffins! </b>Corn pudding only <i>partly</i> uses a can of evaporated milk, so I'll use the rest in this week's muffins. The great carrot muffin experiment continues! <a href="http://www.food.com/recipe/oatmeal-carrot-muffins-184419">Last week's muffins</a> were too nutmeg-heavy and too cake-like for me. Once I have a winning recipe, I'll share it with you. <br />
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<b>MON </b><b>8/23</b><b> - More Grilling!</b> Honey-Teriyaki Chicken (using store-bought Honey-Teriyaki Marinade, then grilled), <a href="http://www.justrightmenus.com/recipe.php?id=269">Roasted Red Potatoes</a> using garlic instead of rosemary, and sauteed broccoli. <br />
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<b>TUE </b><b>8/24</b><b> </b><b>- </b><b>Baby Experiment</b> We're going to try to take Rosie out to a restaurant. Plan B: Pasta w/ meatballs from the freezer and canned sauce. <br />
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<b>A Couple Fresh, Fun Summer Meal Ideas: </b><br />
<ul><li>I highly recommend the salad trio we had last week: <a href="http://www.justrightmenus.com/recipe.php?id=308">Balinese Cucumber Salad</a>, <a href="http://www.justrightmenus.com/recipe.php?id=240">Cool Shrimp Salad</a>, and <a href="http://www.justrightmenus.com/recipe.php?id=307">Easy Fresh Corn Salad</a>. </li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=172">Shrimp and Black Bean Salad</a> is another of our summertime favorites. I can't even <i>mention</i> that one if I'm not planning to make it - my husband loves it that much.<b> </b> </li>
</ul><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TGwzgpke3jI/AAAAAAAAAMQ/XaEH9H29ELU/s1600/Salad+Trio+-+shrimp,+cuke,+corn.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TGwzgpke3jI/AAAAAAAAAMQ/XaEH9H29ELU/s320/Salad+Trio+-+shrimp,+cuke,+corn.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Salad Trio: </span><a href="http://www.justrightmenus.com/recipe.php?id=308" style="color: black;">Cucumber</a><span style="color: black;">, </span><a href="http://www.justrightmenus.com/recipe.php?id=240" style="color: black;">Shrimp</a><span style="color: black;">, and </span><a href="http://www.justrightmenus.com/recipe.php?id=307" style="color: black;">Corn</a><span style="color: black;"> Salads</span></td></tr>
</tbody></table>Share your successful experiments on <a href="http://www.justrightmenus.com/">justrightmenus.com</a> or as a comments here - I'd love to try them!<i> </i><br />
<br />
<i>You don't have to cook fancy or complicated masterpieces - </i><br />
<i>just good food from fresh ingredients.</i><i> </i><br />
<i>- - Julia Child</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com1tag:blogger.com,1999:blog-6215523939782702181.post-3218323547446912222010-08-16T12:43:00.000-04:002010-08-16T12:43:30.807-04:00Giant, Beautiful TomatoesI received two large tomatoes in <a href="https://theproducebox.com/">my produce box</a> this week. What better use could there be than stuffed tomatoes? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGlZID1R9TI/AAAAAAAAALw/ec81X3TBz6Y/s1600/Stuffed+Tom+final.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGlZID1R9TI/AAAAAAAAALw/ec81X3TBz6Y/s400/Stuffed+Tom+final.JPG" width="400" /></a></div><br />
If you're cooking for just a couple people, I advise you to go ahead and make the full quantity of the stuffing. Stuff the tomatoes you're cooking today (or refrigerating to cook tomorrow) and freeze the remainder of the stuffing. Next time, they'll be super-easy to make: just defrost, stuff, and bake!<br />
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If you make a little extra each time you cook a freezer-friendly recipe, you'll quickly build up meals to defrost & cook for those nights when take-out looks awfully tempting. Don't ruin your budget; just plan ahead a bit. <br />
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<b><span style="font-size: large;"><a href="http://www.justrightmenus.com/recipe.php?id=309">Spiced Lamb Stuffed Tomatoes</a> </span></b><br />
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<ul><li> 2 large, ripe <b>tomatoes</b>, each about the size of your fist - - don't worry if they're not super-ripe. I think this recipe works best if they're still a bit firm. </li>
<li><i>4 more tomatoes if you're not freezing extra stuffing for later</i> </li>
<li>2 TB <b>butter</b></li>
<li>1 large<b> onion</b>, chopped</li>
<li>1 pound<b> ground lamb</b></li>
<li>1/2 c. <b>dry red wine</b></li>
<li>1/4 c. chopped<b> fresh mint</b></li>
<li>2 TB chopped<b> fresh parsley</b></li>
<li>Additional chopped parsley for garnish (1-2 tsp per tomato)<b> </b> </li>
<li>1/4 tsp <b>cinnamon</b></li>
<li>1 tsp <b>salt </b></li>
<li>3/4 c. <b>cooked rice</b> (I used brown) <i>- - just put some stir-fry on your menu a couple days before, cook extra rice with it, and you'll be ready to go when it's time to make these!</i></li>
<li>2 tsp dry, plain <b>breadcrumbs </b>(1 tsp per tomato)</li>
<li>2 TB grated <b>Parmesan</b> cheese (1 TB per tomato)</li>
</ul><br />
<a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGlb3SXWl_I/AAAAAAAAAL0/hPtfhzCOXYU/s1600/Stuffed+Tom+tomatoes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGlb3SXWl_I/AAAAAAAAAL0/hPtfhzCOXYU/s320/Stuffed+Tom+tomatoes.JPG" width="320" /></a><b>Slice</b> the top 1/3 off each tomato. Chop this slice after removing the core.<br />
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<b>Scoop</b> out the inside of the big tomato piece.<br />
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When done, you'll have something that looks like this ---> <br />
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On the bottom right in the photo, you can see the innards I scooped out of each tomato. If you're making the recipe using 6 tomatoes (and stuffing all of them), you'll dice all the tops but save the innards for a different use (or discard). But if you're making the recipe using only 2 tomatoes, make up for the missing slices (like I did) by using both the tops and the innards as ingredients in the stuffing. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGlhuyHHcnI/AAAAAAAAAL4/BmNYwztCqA4/s1600/Stuffed+Tom+onions.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGlhuyHHcnI/AAAAAAAAAL4/BmNYwztCqA4/s200/Stuffed+Tom+onions.JPG" width="200" /></a></div><b>Melt the butter</b> in a large, heavy skillet (cast iron works great).<br />
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<b>Saute the chopped onion</b> until tender and golden. <br />
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<b>Add the lamb and cook until browned. </b>You also can use leftover leg of lamb; if doing so, just cook it with the onion long enough to warm it up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGlk0YkRuJI/AAAAAAAAAL8/b-pw_iz43DE/s1600/Stuffed+Tom+herbs.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGlk0YkRuJI/AAAAAAAAAL8/b-pw_iz43DE/s320/Stuffed+Tom+herbs.JPG" width="320" /></a></div>While the onion and lamb are cooking is a great time to gather the rest of your ingredients.<br />
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<b>Once the lamb is browned, add the tomatoes, wine, mint, parsley, cinnamon, and salt. </b><br />
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<b>Reduce heat and simmer</b> until the mixture thickens. This only takes a few minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGll-C1KhNI/AAAAAAAAAMA/zlTXoqki7NQ/s1600/Stuffed+Tom+mixture.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGll-C1KhNI/AAAAAAAAAMA/zlTXoqki7NQ/s200/Stuffed+Tom+mixture.JPG" width="200" /></a></div><b>Stir in the cooked rice.</b> The resulting mixture isn't the prettiest thing I've ever seen, but it tastes great! <br />
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<b>Spoon the mixture into your tomatoes.</b> Sprinkle each tomato with about a teaspoon of breadcrumbs and a tablespoon of Parmesan cheese.<br />
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<b>Bake at 350 degrees for about 25 minutes</b>, until heated through. Before serving, sprinkle with a bit more chopped parsley. <br />
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You can make these ahead, too. Once the tomatoes are stuffed, cover and refrigerate. When you're ready to bake them, you'll just need to add about 10 minutes to the cooking time. <br />
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If you're only stuffing a couple of tomatoes now, you can freeze the leftover stuffing for 2-3 months or refrigerate for 3-4 days. If you're not sure how long leftovers are safe, check out <a href="http://stilltasty.com/fooditems/index/17509">stilltasty.com</a>! <br />
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I can't wait until I receive more large tomatoes from <a href="https://theproducebox.com/">The Produce Box</a>; I have stuffing in my freezer, just waiting for them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGlqEkjMrmI/AAAAAAAAAME/mRQG3L9FPBM/s1600/Stuffed+Tom+single+tom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TGlqEkjMrmI/AAAAAAAAAME/mRQG3L9FPBM/s200/Stuffed+Tom+single+tom.JPG" width="200" /></a></div>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-19938938925229051342010-08-13T11:14:00.000-04:002010-08-13T11:14:32.093-04:00Summer's Endless SquashHave you heard the joke yet? Why do people start locking their car/house doors in late summer? .... So they don't end up with another bag of zucchini! <br />
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It's amazing, really. You put a few simple seeds in the ground, you enjoy watching the plants grow, and then... you have more zucchini and summer squash than you want. More than your neighbors want, too. If this is your problem, you may be interested in reading <a href="http://www.thesimpledollar.com/2009/08/30/handling-an-overwhelming-harvest-without-waste/">Handling an Overwhelming Harvest without Waste</a>, by The Simple Dollar. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGVg8gZu93I/AAAAAAAAALs/h4yq7P9r7Fo/s1600/squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGVg8gZu93I/AAAAAAAAALs/h4yq7P9r7Fo/s320/squash.jpg" width="320" /></a></div><br />
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<b>Breads, Muffins, and Cake</b><br />
<ul><li>That's right, cake. Check out this <a href="http://chocolateandzucchini.com/archives/2004/04/chocolate_zucchini_cake.php">Chocolate & Zucchini cake</a> brought to you by (I'm serious) <a href="http://chocolateandzucchini.com/">ChocolateAndZucchini.com</a></li>
<li><a href="http://smittenkitchen.com/2007/07/summer-of-the-bats/">Zucchini Bread</a>, from Smitten Kitchen. I enjoy a slice spread thickly with cream cheese.</li>
<li>Do you like carrot cake? Then check this out: <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/pineapple-zucchini-sheet-cake-with-cream-cheese-frosting/">Pineapple Zucchini Sheet Cake</a>, from Tasty Kitchen. </li>
</ul><br />
<b>Salads</b><br />
<ul><li><a href="http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/zucchini-garden-salad/">Zucchini Garden Salad</a>, brought to you by Tasty Kitchen, reminds me of fresh corn salads. It's simple, fresh, and soooo good. </li>
<li><a href="http://simplyrecipes.com/recipes/summer_squash_salad/">Summer Squash Salad</a> brings in some mint for a cool summer treat, by Simply Recipes. </li>
</ul><br />
<b>Side Dish</b><br />
<ul><li>The texture makes all the difference in this <a href="http://smittenkitchen.com/2007/08/my-favorite-side-dish/">Quick Zucchini</a> Saute from Smitten Kitchen. If you don't have a mandoline slicer, trust me that it's worth the time to chop the squash into little matchstick slices. Be careful, though - the almonds will brown more quickly than you think!</li>
<li>Classic Side Dish: <a href="http://www.cookingforengineers.com/recipe/13/Sauteed-Zucchini-with-Mushrooms">Sauteed Zucchini with Mushrooms</a>, from Cooking for Engineers. If you like clear step-by-step instructions, spend some time on this site. My favorite is the timing chart shown at the bottom of each article. (Is that called a Gantt chart?)</li>
<li><a href="http://simplyrecipes.com/recipes/zucchini_fritters/">Squash Fritters</a>, by Simply Recipes, are one of my favorites. Be sure you have your oil hot enough so they get crispy on the outside! </li>
<li>These are good for you, but won't taste like it! Check out this post from SpoonEats - <a href="http://spooneats.blogspot.com/2010/06/i-feel-like-im-eating-something-bad.html">Zucchini Fries</a>! </li>
<li><a href="http://www.thesimpledollar.com/2010/06/11/summer-meal-series-2-grilled-vegetable-kabobs-barbecued-beans-and-rice/">Vegetable Kabobs</a>, laid out by The Simple Dollar - and they don't have to be just a side - they can be the main course!</li>
</ul><br />
<b>Breakfast</b><br />
<ul><li>Here's an original (and tasty!) idea, from Simply Recipes: <a href="http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/">Zucchini Breakfast Casserole</a>.</li>
<li><a href="http://smittenkitchen.com/2007/12/ratatouille-tart/#more-369">Ratatouille Tart</a> will make a great breakfast (or brunch for those of us who get up late). Smitten Kitchen, as always, has beautiful photos of it as well! </li>
</ul><br />
So, there's a few ideas to get you started... please share your favorite summer squash uses, too!Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com1tag:blogger.com,1999:blog-6215523939782702181.post-23947575350282420922010-08-11T15:25:00.001-04:002010-08-25T11:17:50.861-04:00MENU Wed 8/11 to Tue 8/17<b><span style="font-size: large;">Into the Heat of Summer: Easy Cooking ....</span></b><br />
<b><span style="font-size: small;">Leftovers, Salads, Grilling, and Slow Cooker </span></b><br />
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As you may have seen on Monday's post, I build my menu by taking stock of what's on hand and build my menu from those ingredients. I also have now received this week's veggies from <a href="http://www.theproducebox.com/">The Produce Box</a>, a local Community Supported Agriculture group that provides a box of farm-fresh, local fruits and vegetables right to my door. To find a CSA near you, check out <a href="http://www.localharvest.org/csa/">LocalHarvest.org</a>. <br />
<b><br />
</b><br />
<b>This week, I received:</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGLy0Ku0B8I/AAAAAAAAALg/AAXFmyMWlVU/s1600/Produce+Box+2010.08.11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TGLy0Ku0B8I/AAAAAAAAALg/AAXFmyMWlVU/s400/Produce+Box+2010.08.11.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li>Muscadine Grapes (1.5 lb)</li>
<li>Large Field tomatoes (1.5 lb)</li>
<li>Bell Peppers (qty 2)</li>
<li>Corn (4 ears) </li>
<li>Red Potatoes (1.5 lb)</li>
<li>Spicy Sweet Dill Pickles, 1 pint</li>
</ul><br />
Last week's chicken-salad-with-squash lunch plan never came to fruition, as I had sufficient dinner leftovers for lunch that I didn't need to make anything new. Fortunately, Rosie is starting to eat baby food, so she will be getting some of that squash. If you'd like to learn how to make and freeze baby food, check out <a href="http://www.wholesomebabyfood.com/index.htm">this helpful site</a>. <br />
<span style="font-size: large;"><br />
</span><br />
<b><span style="font-size: large;">Here's the Week's Menu: </span> </b><br />
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<b>WED 8/11 - Leftovers!</b> We have some corn chowder leftover from Sunday night and some <a href="http://www.justrightmenus.com/recipe.php?id=117">Pibil</a> in the freezer; I'll saute the last of the summer squash as the veggie. I made extra brown rice the other night, too, so we'll add that to the mix. I have a nasty cold, so I need an easy meal night.<br />
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<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGL0OJ9GuVI/AAAAAAAAALk/W8HMA8c6x_4/s1600/Muscadine+close.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGL0OJ9GuVI/AAAAAAAAALk/W8HMA8c6x_4/s320/Muscadine+close.JPG" width="320" /></a><b>THU 8/12 - Exploring Muscadine Grapes.</b> Sauteed Chicken Breasts with Grape Sauce - recipe in the making, though it will be something like <a href="http://www.food.com/recipe/sauteed-chicken-breasts-with-grape-sauce-147712">this one</a>. Serve with arborio rice and <a href="http://www.justrightmenus.com/recipe.php?id=256">steamed corn</a>.<br />
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If the baby lets me, I'll also try out <a href="http://www.nccommerce.com/en/TourismServices/NurtureWineAndGrapeIndustry/GrapeGrowing/Muscadine/MuscadineGrapes.html">Muscadine Grape Hull Pie</a>.<br />
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<b>Need Muscadine Grape recipes?</b> I found the mother lode! The <a href="http://www.nccommerce.com/en/TourismServices/NurtureWineAndGrapeIndustry/GrapeGrowing/Muscadine/MuscadineGrapes.htm">NC Dept of Commerce site</a> has a recipe for all things Muscadine: Juice, Jelly, Grape Butter, Grape Ice, Ice Cream, Pie, Dump Cake, Sherbet Floats, Cider, Fondue, and Sweet & Sour Glaze. <br />
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<b>FRI 8/13 - Salad, salad, salad!</b> <a href="http://www.justrightmenus.com/recipe.php?id=240">Cool Shrimp Salad</a>, <a href="http://www.justrightmenus.com/recipe.php?id=308">Balinese Cucumber Salad</a>, my new favorite <a href="http://www.justrightmenus.com/recipe.php?id=307">Corn Salad</a>, and instant brown rice. The salads don't take long to make, and can all be made ahead of time. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEcCksZrYUI/AAAAAAAAAJI/AhQBkdECO30/s1600/tomato+roma+cilantro.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEcCksZrYUI/AAAAAAAAAJI/AhQBkdECO30/s200/tomato+roma+cilantro.JPG" width="200" /></a></div>Tonight, after the baby's in bed, I'm going to put together <a href="http://www.epicurious.com/recipes/food/views/Tomatoes-Stuffed-with-Spiced-Lamb-and-Rice-106459">Tomatoes Stuffed with Spiced Lamb</a> so they're ready to pop in the oven to bake for lunch tomorrow. Why don't you try putting them together the night before, too, so they're ready for dinner the next night? <br />
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<b>SAT 8/14 - Optional Menu. </b>We may or may not be eating at home tonight, so I'll plan for <a href="http://www.justrightmenus.com/recipe.php?id=230">Easy Shepherd's Pie</a>. I know, I know, that's lamb for lunch and lamb for dinner. Hey, I'm not expecting to be home for dinner anyway. This is a just-in-case plan. The ingredients will all keep for future use if not used this night. If I do make it, I'll use some of the red potatoes I received in my produce box this week. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGL1a_GkzWI/AAAAAAAAALo/NvcGktr4HJI/s1600/Grilled+Corn+finished+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TGL1a_GkzWI/AAAAAAAAALo/NvcGktr4HJI/s320/Grilled+Corn+finished+2.JPG" width="231" /></a></div><b>SUN 8/15</b> <b>- Dinner on the Deck. </b>Bison burgers, <a href="http://www.justrightmenus.com/recipe.php?id=88">German Potato Salad</a>, and <a href="http://www.justrightmenus.com/recipe.php?id=231">Grilled Corn</a>. <br />
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<b>Muffins! </b>I'll also make <a href="http://www.food.com/recipe/oatmeal-carrot-muffins-184419">Oatmeal Carrot Muffins</a> for the week's breakfasts - <a href="http://www.supercook.com/">supercook.com</a> helped me find the recipe, using up the yoghurt and carrots I have hanging out in the fridge. I'll let you know how it goes!<br />
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<b>MON 8/16 - Slow Cooker Day. </b><a href="http://carascravings.blogspot.com/2010/02/moroccan-chicken-lentils.html">Moroccan Chicken and Lentils</a>, served over white rice, <a href="http://www.justrightmenus.com/recipe.php?id=141">Tzatsiki Sauce</a> spooned over all. <br />
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<b>TUE 8/17 - Italian Night!</b><br />
Italian Sausage, prepared with fresh tomatoes, bell peppers, and onions. Served alongside lasagna noodles, rolled up with ricotta, mozzarella, and parsley, sauce spooned over the top and then baked. I'll post the recipe once I make them. <a href="http://www.justrightmenus.com/recipe.php?id=321">EDIT: Here's the Lasagna Rolls recipe!</a> <br />
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<b>How are you beating the heat? What's your favorite easy, summertime dinner? </b> <br />
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<i>Great torpid grapes, all fattened through</i><br />
<i>With moon and sunshine, shade and dew</i><br />
<i>- - James Whitcomb Riley</i><br />
<i><br />
</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-7771017754390131472010-08-09T10:00:00.003-04:002010-08-09T18:26:25.932-04:00Putting Together Your Meal PlanReady to plan your meals for the week? Grab a pen and paper, and let's get started.<br />
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<b><span style="font-size: large;">Kitchen Stock Inventory: Freezer</span></b><br />
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What's lurking in your freezer? Are there items that need to be used? Take a couple of minutes and write down what you have.<br />
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How do you get your freezer stocked? Purchasing meat when it's on sale is the way to go! (<a href="http://jessica.mcrackan.com/2009/02/purchasing-meat-on-sale.html">see related post</a>) This helps keep your cost down and keep variety in your meals. If you don't buy and freeze meat when it's on sale, you're limited to what's on sale each week... or you're forced to pay full price, which is no fun. <br />
Here's my freezer list. <br />
<ul><li><b>Ground lamb, ground beef, and meatballs</b></li>
<li><b>Italian sausage links</b></li>
<li><b>Boneless, skinless chicken breast </b>- always kept in stock!</li>
<li><b>Pork Chops</b> (From whole boneless pork loin at $1.99/lb that the grocery store butcher cut into chops for me.)</li>
<li><b>Shrimp</b> (40-count size)</li>
<li><b>Bison burgers </b></li>
<li> <b>Porterhouse steaks</b></li>
<li><b>Frozen peas and corn</b>... though I'm saving the corn for when I can no longer get it fresh. In fact, I've intentionally bought fresh corn and frozen it for future use. It's far superior to canned corn. </li>
<li><b>Black beans... </b>saving for use in a couple more weeks. I made a big batch on 7/22 and we just had some of the frozen extras two weeks later, on 8/4. I'll wait a bit before serving them again.</li>
<li><b>Shredded chicken</b>... to be used in burritos with the black beans. <b></b></li>
</ul><br />
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<span style="font-size: large;"><b>Kitchen Stock Inventory: Refrigerator</b></span><br />
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Find those items you need to use before they go bad! One of the most-often neglected ways to save money in your kitchen is using what you have. Food thrown out is money thrown out; it's that simple. This week, I need to use these items.<br />
<ul><li><b>Plain yoghurt</b></li>
<li><b>Heavy cream </b></li>
<li><b>Cucumbers</b></li>
<li><b>Tomatoes</b></li>
<li><b>Carrots </b></li>
</ul><br />
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<span style="font-size: large;"><b>Kitchen Stock Inventory: Pantry </b></span><br />
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Look through your cupboards for those items you may have forgotten were tucked back there. Like I explained above for meat, it's a great idea to purchase items when they're on sale, saving them for future use. But you have to be sure to use them, too! Take a quick look through your cupboards. What's in there that you've been meaning to use but keep forgetting?<br />
In addition to my standard kitchen staples (that do receive regular use), I found these neglected items:<br />
<ul><li><b>Instant brown rice</b></li>
<li><b>Packaged saffron rice </b></li>
<li><b>Arborio rice </b></li>
<li><b>Lasagna noodles</b>... how long have those been hiding back there? </li>
<li><b>Corn muffin mix</b><b> </b></li>
<li><b>Dried apricots</b><b> </b></li>
<li><span style="font-size: small;"><b>Dried cranberries</b><b> </b></span></li>
<li><span style="font-size: small;"><b>Vanilla wafers </b>- these really need to be used, or they'll go stale</span><span style="font-size: small;"><b> </b></span></li>
</ul><ul></ul><span style="font-size: large;"><b> </b></span><br />
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<span style="font-size: large;"><b>Current Sale Items</b></span> <br />
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What's on sale at the grocery store? What produce is in season (thus less expensive)? Take a few minutes and check out the grocery fliers. Most stores have their weekly ads available online. This week, I'll be receiving these items from <a href="http://www.theproducebox.com/">The Produce Box</a>. <br />
<ul><li><b>Muscadine grapes</b>,<b> </b>1 quart basket</li>
<li><b>Field tomatoes</b>, qty 3-4</li>
<li><b>4 ears corn</b></li>
<li><b>Bell peppers</b>, qty 2-3</li>
<li><b>Red potatoes</b>, 1 quart</li>
<li><b>Pickles</b> - 1 pint spicy, sweet dill pickles </li>
</ul><br />
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<span style="font-size: large;"><b>Your Schedule</b></span> <br />
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Think about your schedule - which nights do you need the least prep time? Be sure to have an easy meal those nights. Are there nights you might change your plans and not be home for dinner? Plan a meal that you can drop from the menu without consequence, one with ingredients that can be saved for later. <br />
<ul><li><b>Fridays are hard for me:</b> I appreciate especially low-maintenance meals then. </li>
<li><b>Lunches:</b> I'm home every day for lunch, so meals that produce leftovers are appreciated.</li>
<li><b>Changing plans:</b> We may be away one night this weekend.</li>
</ul><br />
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<span style="font-size: large;"><b>Ready? Let's Get Planning! </b></span><br />
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Now that you have your list, let's plan some meals. <br />
<ol><li><b>Assign a main item to each day.</b> You don't have to center meals around meats; maybe you want to have a stir-fry day, or pasta, beans, or lentils and rice... just go through your list of what's on hand and start assigning ingredients to different days. </li>
<li><b>Pick a potato/rice/pasta starch side to serve with each meal. </b>Not necessary, just trying to give you a starting place. </li>
<li><b>Eat your veggies! </b>Pick a vegetable you'd like to have as a side or center the meal around. Keep in mind, you'll want to use the more delicate veggies close to the day you bought them.</li>
<li><b>Start looking for recipes</b>, drawing from your own knowledge as well as books and websites.</li>
</ol>Another way to get started:<br />
<ol><li><b>Assign a genre</b> to each day: Mexican, Italian, Mediterranean, Crock-pot meal, Casserole, Easy Meal, Fancy Meal, etc.</li>
<li><b>Pick a meat or other main item</b> that goes well with that genre.</li>
<li><b>Eat your veggies!</b> Pick fresh summer veggies that go well with each genre. </li>
<li><b>Start looking for recipes</b>, drawing from your own knowledge as well as books and websites. </li>
</ol><br />
Having this much written out in front of you may provoke all the ideas you need. But, if you need some more help, start checking out recipe sites. Search by a main ingredient or a genre if that helps. <br />
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Another idea: I just spent 15 minutes and entered pretty well every ingredient I have into <a href="http://supercook.com/">supercook.com</a>. It suggests recipes using what you have on hand, sorted into entrees, sides, and desserts. I'm really, really impressed with this site. You can ask it to center the recipes around a certain ingredient, or choose more than one ingredient to focus on, too. <br />
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Armed with the list of what you'd like to use and/or <a href="http://supercook.com/">supercook.com</a>, you can put together a meal plan pretty quickly. <br />
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Check in Wednesday for this week's menu!<br />
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Please let me know how I can help you. What sort of menu plan would you like help with?Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-21780547153191005062010-08-05T10:00:00.000-04:002010-08-05T22:12:22.865-04:00Review: Diet for a Small PlanetA reference I have come to appreciate is <i>Diet for a Small Planet</i>, by Frances Moore Lappe. Several editions have come out since the original publication date in 1971; my version is from 1981. This review was hard for me to write, since I do believe this book is relevant and has good information... but I have to admit it is rather outdated. There is probably much better information out there today. If you know of another resource like this one, but more modern, please point me to it!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFtvLuoddKI/AAAAAAAAALU/GyTkyX17pnk/s1600/Diet+for+a+Small+Planet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFtvLuoddKI/AAAAAAAAALU/GyTkyX17pnk/s320/Diet+for+a+Small+Planet.jpg" width="240" /></a></div><br />
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<b>My favorite part is that <i>Diet for a Small Planet</i> provides good information on how to get sufficient protein from meatless meals; it contains both the theory and the recipes.</b> <i>Diet</i> was also one of the first books to address the wastefulness of meat in terms of food produced (grain) versus food available to be eaten (grain-fed meat). The environmental movement was young, and vegetarians were rare; thus, a large part of her book was spent in defense of a meatless healthy diet. <br />
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If you are looking for a recipe book alone, there's certainly better ones out there. <b>However, if you, like the author, have a concern for world hunger and for environmental damage caused by the food industry, this book can get you started in learning what you can do to make a difference. </b><br />
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<b>SUMMARY</b><br />
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<b>Part I: The author's personal journey into food activism.</b> Lappe found food to be an "entry point" into world problems like hunger and ecological destruction. She was a graduate student and social worker with a desire to understand how individuals' choices can effect change in the world; she became a successful author and founder of the <a href="http://www.foodfirst.org/">Food First Institute</a>. The Institute continues on today, researching the ties between global economics, food supply, and human rights, working toward social change.<br />
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<b>Part II: Two Problems Presented.</b> (A) People go hungry no matter how much food is grown; the food production system manages to decrease what would otherwise be great abundance, and (B) system needlessly depletes natural resources.<br />
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<b>(A) World Hunger.</b> The author's position in the first edition was that America should export the grain we instead feed to livestock, thus reducing the problem of hunger worldwide. In this newer edition, she corrects herself, stating that the problem is not that simple. Exported food aid often does not reach the hungry at all, due to other governments' corruption. Also, each country has the ability to grow enough food to support itself. What America does or does not export will not solve world hunger. She clearly makes the point that world hunger is a larger issue, mainly an economic one. To further support this idea, see this quote from <a href="http://www.greenpeace.org/usa/campaigns/genetic-engineering/big-challenges/hunger">Greenpeace</a>:<br />
<blockquote>"There is a common misconception that food shortage causes one out of seven people to go to bed hungry every night, but the truth is we currently produce enough healthy food to feed the whole world. In fact, we currently produce enough healthy food to nourish nine billion people – the estimated population of Earth 40 years from today." </blockquote>The world already produces enough food to feed everyone - more than enough. Food production is indeed divorced from human need. <br />
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<b>(B) Environmental Concern. </b>I agree entirely with this second idea, and I think it is perhaps the more understandable one (especially compared to world economics and how to solve the problem of hunger!). Basically, the author expresses the idea that <b>eating meat is "like driving a Cadillac."</b> If you want an easy way to conserve resources, eat less meat. More resources go into meat, calorie for calorie, than into any other food product - fossil fuels, water, soil erosion, you name it. <br />
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<b>Part III</b>: <b>Protein Complementarity.</b> <b>This section begins by addressing the two main problems with the standard American diet: too much meat, and too many processed foods. </b>She goes on to explain how you can get just as good of protein from a meatless diet as you can from one containing meat. In more modern times, we know that any diet, vegetarian or otherwise, must strive not only to provide good protein, but essential vitamins, minerals, and a balance of other groups as well.<br />
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Protein complementarity is the idea that you must combine certain groups of foods in the same meal in order to ingest a "complete" protein, equal to that provided by meat. The 1981 edition of the book explains,<br />
<blockquote>"In 1971 I stressed protein complementarity because I assumed that the only way to get enough protein (without consuming too many calories) was to create a protein as usable by the body as animal protein. In combating the myth that meat is the only way to get high-quality protein, I reinforced another myth. I gave the impression that in order to get enough protein without meat, considerable care was needed in choosing foods, Actually, it is much easier than I thought." (162)</blockquote>If you are concerned about getting enough protein in your diet, this book has a fabulously helpful chart, showing combinations of foods that would be most helpful to you (page 181). It links grains + dairy; grains + legumes; legumes + seeds; as well as several other connections (though not as strong as these). <br />
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Although the necessity of eating complementary foods in the same meal is <a href="http://en.wikipedia.org/wiki/Protein_combining">now considered an outdated idea</a> in general, I believe it is still very useful information for individuals who need a higher protein intake (athletes, nursing mothers, etc.). <b> </b><br />
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<b>Part IV: Making Social Change Approachable. </b>This small section is a bit of a pep-talk, helping the reader to see that people involved in all sorts of activism are just people like the rest of us. You don't have to make it your full-time obsession... <b>everyone can do something to help make a difference.</b> She also provides a great list of organizations. Although I'm sure the contact information is all outdated, it can still give you a good idea of the kind of groups you can look for today. <br />
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The second half of the book is a collection of recipes, focused around protein complementarity. If you're looking for some great-tasting vegetarian meals, check out this book! The recipes I have tried have been wonderful. Honestly, though, I haven't tried many, as my husband is not terribly interested in a meal that doesn't contain meat. But don't let that stop <i>you</i>!<br />
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<b>MY OWN THOUGHTS</b><b> </b><br />
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<b>Eating healthy - whether you eat meat or not - is about having a variety of foods.</b> Friends of mine in college, claiming to be vegetarians, would eat typical college student fare (pizza, twinkies, soda, packaged snacks)... and they were not any more healthy than those who did eat meat but would simply add, say, sausage pizza to the list. A healthy diet is more than whether you do or do not eat meat. <br />
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Start thinking about what you DO eat and what you SHOULD eat. The amount of protein, fat, carbohydrates, fruits, and vegetables... too little protein is bad, as is too much. <b>Whether your concern is for health alone or for how you can help the environment, the way you approach food will make a difference. </b><br />
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To come full circle to one of my greater concerns, it's all about planning your meals. <b>Plan what you're going to serve for dinner. Stop and think about how often you serve fresh, unprocessed foods. </b>When you have to actually write down what you're serving your family for the week, you'll think twice about that frozen pizza. Making it fresh does not take long, I promise you! Cooking is approachable. There are endless great resources out there to help you learn how to easily put healthy meals on the table.Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-22214304536581732132010-08-04T15:05:00.000-04:002010-08-04T15:05:41.255-04:00MENU Wed 8/4 to Tue 8/10<b>What a week!</b> Between the store not having any okra (I wasn't up to another trip to the Farmers' Market with the baby), baby Rosie having a hard time, and my computer having a virus, it was a rough week... life did not go as planned, and that's okay. No ingredients went bad, as I made sure to still use the ones that would be in danger. <br />
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<b>Meal planning is meant to help you, not create a burden.</b> I believe in having a dinner plan, but also in the ability to be flexible. If you need to do a different dinner than what you planned, go for it! Just be sure to use up ingredients that would otherwise go bad. Don't give in to take-out when you've had a bad day! Just make something super-easy (like quesadillas) and move on. <br />
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Example: Last night, I had chicken defrosted in preparation for Tarragon chicken. I typically have shredded cheese and flatbread around b/c flatbread seems to keep forever and makes nice sandwiches. So we had Super-Easy Quesadillas instead. Ta-daaa! Dinner.<br />
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Here's hoping this week goes better!<br />
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I chose the "Surprise" box from <a href="http://theproducebox.com/">The Produce Box</a> this week. I received:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TFm2PXsVbpI/AAAAAAAAALE/0NS_PB88kVI/s1600/Produce+Box+2010.08.04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TFm2PXsVbpI/AAAAAAAAALE/0NS_PB88kVI/s400/Produce+Box+2010.08.04.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><ul><li>Yellow Summer Squash (1.75 lb) - - used in <i>four</i> recipes this week!</li>
<li>Peaches (1.75 lb) </li>
<li>4 ears Corn</li>
<li>1 Cantaloupe (at least I think that's what it is)</li>
<li>1 Sprite melon</li>
<li>Salsa (16 oz jar)</li>
<li>Honey (8 oz jar)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TFm2zMTxMYI/AAAAAAAAALI/AdiuzwU6qRw/s1600/Peaches+in+basket.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TFm2zMTxMYI/AAAAAAAAALI/AdiuzwU6qRw/s200/Peaches+in+basket.JPG" width="200" /></a></div><b>Lunches</b> - I'm going to experiment in making chicken salad with grated summer squash in it. I'll keep you posted on that. Dinah's not a big peach fan, so I'll mostly be enjoying those w/ my lunches. <br />
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<b>WED 8/4</b> - Previously, I froze leftover <a href="http://www.justrightmenus.com/recipe.php?id=282">Cuban Ground Beef Creole</a> and <a href="http://www.justrightmenus.com/recipe.php?id=286">Cuban Black Beans</a>, knowing they would make for great burritos. Tonight, I'll be enacting that plan. I have a few grape tomatoes and a little bit of mint hanging out in the fridge, so I'll also make <a href="http://www.justrightmenus.com/recipe.php?id=241">Roasted Tomatoes with Mint</a>. Give it a try! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFm5HEK5pZI/AAAAAAAAALQ/vZpHt05gQeo/s1600/okra+and+potatoes+at+market.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFm5HEK5pZI/AAAAAAAAALQ/vZpHt05gQeo/s400/okra+and+potatoes+at+market.JPG" width="400" /></a></div><br />
<b>THU 8/5 </b>- Off to the Farmers' Market for okra! We'll have <a href="http://www.justrightmenus.com/recipe.php?id=293">Okra with Shrimp</a>, served over rice. Really, I'm making it this time. I'll toss some summer squash in the recipe, too. I'm thinking it will be like a simpler version of <a href="http://www.justrightmenus.com/recipe.php?id=271">Gumbo</a>. <a href="http://www.justrightmenus.com/recipe.php?id=211">Cucumber Salad</a> on the side.<br />
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<b>FRI 8/6 </b>- <a href="http://www.justrightmenus.com/recipe.php?id=149">Roasted Chicken Quarters</a>, <a href="http://www.justrightmenus.com/recipe.php?id=262">Fresh Corn Salad</a>, <a href="http://www.justrightmenus.com/recipe.php?id=269">Rosemary Roasties</a>. I'll be working on a new recipe for Fresh Corn Salad, so keep your eyes out for it on <a href="http://www.justrightmenus.com/category.php?id=93">justrightmenus.com</a>.<br />
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<b>SAT 8/7</b> -<br />
<b>Lunch</b>: Easy Meatball Subs - frozen meatballs, a couple of rolls, canned sauce, and deli cheese. Done!<br />
<b>Dinner</b>: Pork Stir Fry, using onion, green pepper, carrots, and summer squash as the veggies. Served over brown rice.<br />
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<b>SUN 8/8 - </b><br />
<b>Breakfast:</b> <a href="http://simplyrecipes.com/recipes/chorizo_and_eggs/">Chorizo and Eggs, from Simply Recipes</a>. I picked up some chorizo at the Farmers' Market, and I've been dying to try it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFm3-yjQ2nI/AAAAAAAAALM/Yn7PnU4OUh0/s1600/chicken+and+squash.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFm3-yjQ2nI/AAAAAAAAALM/Yn7PnU4OUh0/s200/chicken+and+squash.JPG" width="200" /></a></div><b>Dinner: </b>I'm cooking a birthday dinner for my father-in-law. He loves Stuffed Mushrooms, so I'll make them as an appetizer (using the same proportions as <a href="http://www.justrightmenus.com/recipe.php?id=163">this recipe</a>, cut down for 4 people). We'll also have Corn Chowder (my sister owes me the recipe!) and sauteed chicken and summer squash over pasta... <a href="http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414">One-Ingredient Ice Cream</a> for dessert. <br />
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<b>MON 8/9</b> - I'm going to try <a href="http://smittenkitchen.com/2010/07/thai-style-chicken-legs/">Thai-Style Chicken Legs from Smitten Kitchen</a>. Yes, I'm going to use Fish Sauce. No, I've never used it before. Here goes nothing! Served with brown rice and <a href="http://www.justrightmenus.com/recipe.php?id=256">steamed corn</a>. <br />
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<b>TUE 8/10 </b>- Chicken Tetrazzini - <a href="http://jessica.mcrackan.com/2010/07/chicken-tetrazzini-now-later.html">just defrost and bake</a>! Serve with salad and bread. I'm a big fan of making a big batch of something & freezing the rest for later. It's not much extra work, and it will save you a lot of time for future meals. <br />
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What do you do with summer squash? Please share your recipes!<br />
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<i><span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif; font-size: small;">One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. </span></i><br />
<i><span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif; font-size: small;">- - Luciano Pavarotti and William Wright, Pavarotti, My Own Story</span></i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-9201210678855056522010-08-02T13:17:00.000-04:002010-08-02T13:17:45.009-04:00Homemade Salsa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFbXfwsKxLI/AAAAAAAAAK0/_vQIyonZiUU/s1600/Salsa+on+chips.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFbXfwsKxLI/AAAAAAAAAK0/_vQIyonZiUU/s200/Salsa+on+chips.JPG" width="200" /></a></div>Homemade salsa is one of the great joys of summer!<br />
<br />
You can make salsa to be enjoyed fresh, and you can also preserve your own salsa. Fresh salsa is particularly enjoyable - you can mix up your own salsa at home and keep it refrigerated for about a week or in the freezer for up to 2 months (<a href="http://www.stilltasty.com/fooditems/index/18781">stilltasty.com</a>).<br />
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<b>When you're making fresh salsa (not to be canned), you can use whatever recipe you'd like.</b> Personally, I love fresh melon salsas. They make a great use of leftover melon. Just mix together melon, onion, cilantro, garlic, and a bit of lime juice, and you're ready for a snack! <br />
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If you've never canned your own salsa before, I highly recommend giving it a try as well.<br />
<ul><li>You can have great-tasting salsa all year long, at an affordable price, too! If you make it year after year, you'll more than recover the cost of your materials. </li>
<li>Homemade salsa is an appreciated gift, especially in the dead of winter, when fresh tomatoes have passed from memory. </li>
</ul> <br />
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<span style="font-size: large;"><b>Warning - </b></span><br />
<span style="font-size: large;"><b>Use Approved Canning Recipes & Instructions</b></span><br />
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<b>It is <i>very</i> important to note that not just any recipe may be canned.</b> Use a recipe found at the <a href="http://www.uga.edu/nchfp/how/can_salsa.html">National Center for Home Food Preservation</a> (approved by the <a href="http://foodsafety.psu.edu/canningguide.html">USDA</a>) or from a site like <a href="http://www.freshpreserving.com/pages/all_recipes/215.php?recipID=216&pageNum=1">Ball</a>.<br />
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Botulism, a type of food poisoning, is caused by a toxin produced by the bacterium Clostridium botulinum. This bacteria grows quite happily in an oxygen-free environment... like jars of canned low-acid foods. To keep from getting sick, you must be sure to follow proper canning instructions and use laboratory-tested recipes.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXz5wyIZI/AAAAAAAAAK8/eVxPww3sUX4/s1600/Salsa+stacked+jars.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXz5wyIZI/AAAAAAAAAK8/eVxPww3sUX4/s320/Salsa+stacked+jars.JPG" width="281" /></a></div><br />
Acidic foods (pH less than 4.6) can be preserved in a boiling-water-bath canner. Low acid foods (pH greater than 4.6) must be preserved in a pressure canner.<br />
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Tomatoes are on the border between high- and low-acid content.<br />
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Vinegar or lemon juice is added to salsa recipes to increase the acidity, allowing the salsa to be canned with a boiling-water canner. But you must have the right balance of high- and low-acid foods and vinegar/juice. This is why you should use an approved recipe. <br />
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<b>One more time, for good measure: Use an approved, tested recipe. </b>Grandma's salsa recipe is great - but enjoy that one fresh, then freeze leftovers.<br />
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<span style="font-size: large;"><b>Supplies</b></span><br />
<br />
In addition to the standard kitchen items you'll use in making the salsa (knives, cutting boards, an 8-quart pot to cook the salsa in, a large spoon, etc.), you'll need these canning items:<br />
<ul><li><a href="http://www.amazon.com/Granite-2-Quart-Porcelain-Water-Bath-Canner/dp/B0001UZL8A/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1280760580&sr=8-1">Boiling Water Cannner</a> (or a really big stock pot) preferably with a <a href="http://www.amazon.com/Norpro-604-Steel-7-Jar-Home-Canning/dp/B001E8QAAG/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1280760648&sr=1-1">Wire Heat Diffuser</a> in the bottom - this keeps the jars from sitting directly on the bottom of the pot, too. </li>
<li><a href="http://www.amazon.com/Back-to-Basics-Jar-Lifter/dp/B000FKEUUQ/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1280760682&sr=1-1">Jar Lifter</a></li>
<li><a href="http://www.amazon.com/Back-Basics-176-Canning-Funnel/dp/B000FKHLOS/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1280760817&sr=1-1">Funnel</a> </li>
<li><a href="http://www.amazon.com/Ball-Wide-Mouth-Freeze-Canning/dp/B001DIZ1NO/ref=sr_1_9?ie=UTF8&s=home-garden&qid=1280760753&sr=1-9">Mason Jars, Sealing Lids, and Rings (pint size)</a></li>
</ul>Check yard sales and your local <a href="http://www.craigslist.org/about/sites">craigslist</a> - I saw multiple canners listed for $10. You should also ask around - I happened to mention to my mother that I wanted to start canning, and she found materials in her attic for me. <br />
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For step-by-step canning instructions, check out the <a href="http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html">National Center for Home Food Preservation</a>.<br />
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<span style="font-size: large;"><b>Fresh Ingredients</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXQwcRfQI/AAAAAAAAAKs/jsmNzugTg-8/s1600/Salsa+tom+comparison.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXQwcRfQI/AAAAAAAAAKs/jsmNzugTg-8/s200/Salsa+tom+comparison.JPG" width="200" /></a></div><b>Roma tomatoes (also known as paste tomatoes) work best for canning. </b>As you can see in the photo, the roma tomatoes (on the left) have less seeds and liquid inside than the regular slicing tomatoes (on the right). Ask around - you may be able to buy them in bulk from a local farmer - - or get some from a friend with an over-active garden!<br />
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<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXe7kvatI/AAAAAAAAAKw/zVkgpk3T0CM/s1600/Salsa+market+peppers.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbXe7kvatI/AAAAAAAAAKw/zVkgpk3T0CM/s320/Salsa+market+peppers.JPG" width="320" /></a><br />
For all your ingredients, choose items in good condition - they don't have to be pretty, though! They can be misshapen, just not damaged. They should be firm and ripe, free of bad spots and mold.<br />
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Check out your local farmers market for a variety of peppers! I used mostly Anaheim and Poblano, with a couple jalapenos and banana peppers, too.<br />
<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbYCVfTGuI/AAAAAAAAALA/C1dFIXWbI08/s1600/Salsa+grilling+peppers.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFbYCVfTGuI/AAAAAAAAALA/C1dFIXWbI08/s200/Salsa+grilling+peppers.JPG" width="200" /></a><br />
<a href="http://cooking.stackexchange.com/questions/3903/cure-for-burns-from-hot-peppers-capsicum-oil">Be sure to use gloves when handling hot peppers.</a><br />
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Roasting the peppers adds great flavor to the salsa. Just put them on the grill or under the broiler, then peel the peppers and remove the seeds and stems.<br />
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<b>Great Fresh Salsa Recipes</b><br />
<ul><li><a href="http://www.justrightmenus.com/recipe.php?id=290">Fresh Melon Salsa</a></li>
<li><a href="http://www.justrightmenus.com/recipe.php?id=257">Fresh Peach Mango Salsa</a></li>
<li><a href="http://simplyrecipes.com/recipes/fresh_tomato_salsa/">Fresh Tomato Salsa</a></li>
</ul><br />
<b>Safe Canned Salsa Recipes</b><br />
<ul><li><a href="http://www.uga.edu/nchfp/how/can_salsa/chile_salsa.html">Hot Chile Salsa</a></li>
<li><a href="http://www.uga.edu/nchfp/how/can_salsa/mango_salsa.html">Mango Salsa</a> </li>
<li><a href="http://www.uga.edu/nchfp/how/can_salsa/tomato_salsa_paste_tomatoes.html">Tomato Salsa with Paste Tomatoes</a></li>
<li><a href="http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=33&recipID=216&catID=">Salsa Verde</a> </li>
</ul>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com1tag:blogger.com,1999:blog-6215523939782702181.post-2447998252140224372010-07-30T10:00:00.001-04:002010-07-30T10:00:02.063-04:00Friday Flashback:Plan Your Meals!<i>Newer readers of Meals with the McRackans may not have been exposed to the older articles, so I thought I would highlight this one from January 2009 on the benefits of meal planning. Even if your life is not so predictable that you can plan dinner every night, just planning a few meals a week can really make a difference! </i><br />
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<br />
<span style="font-size: large; font-weight: bold;">Benefits of Meal Planning: </span><br />
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• Healthy Mind – no more last-minute stress of what to make<br />
• Healthy Meals – plan healthy meals and avoid last-minute unhealthy options<br />
• Healthy Bank Account – keep your grocery budget down by not buying what you aren’t going to use<br />
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<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFJDn39PqlI/AAAAAAAAAJ8/NbopLtcUA-g/s1600/MP900400473.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFJDn39PqlI/AAAAAAAAAJ8/NbopLtcUA-g/s200/MP900400473.JPG" width="129" /></a><span style="font-size: large; font-weight: bold;">Healthy Mind</span><br />
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Frequently, I’ve heard complaints of the mental stress that comes on the drive home, rushing to figure out what to make for dinner. Then, just when you have it figured out, you get home to find an ingredient missing. Planning meals means you don’t have to worry anymore – just drive home, decompress from your day, and then start making dinner, never having worried about what to make.<br />
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<div style="text-align: left;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFJB4Wh8yAI/AAAAAAAAAJ0/r2ETa1k0lVA/s1600/MP900408820.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFJB4Wh8yAI/AAAAAAAAAJ0/r2ETa1k0lVA/s200/MP900408820.JPG" width="200" /></a><span style="font-size: large; font-weight: bold;">Healthy Meals</span></div><br />
Planning meals allows for healthier choices. Unfortunately, the easiest last-minute dinner choices are not typically healthy choices. Pizza, mac and cheese, hot dogs, pre-packaged meals, frozen dinners, and take-out are easy as can be … and they will work against your weight loss plans! <br />
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You don’t have to become a chef – many healthy meals are easy to make, too. It’s really about making small changes, choosing healthier options. And having a plan enables these choices, because you’re not pressed at the last minute. Steam, broil, or bake your foods – don’t fry. Use fresh ingredients. Choose lean meat. Drain off the fat. Opt for light dressing instead of regular. But most importantly, have a plan. Take the time to choose healthy meals for the week, then stick to that plan.<br />
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<span style="font-size: large; font-weight: bold;">Healthy Bank Account</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFJEvo2xRsI/AAAAAAAAAKA/pnBlNSklr6E/s1600/MP900148987.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFJEvo2xRsI/AAAAAAAAAKA/pnBlNSklr6E/s200/MP900148987.JPG" width="133" /></a></div>You’ve probably heard it said, “Never go to the grocery store hungry.” Well, I’ll add another rule, “Never go to the grocery store without a plan.” We’ve all been there – slimy, scary produce in the refrigerator, bought and never used. Or meat defrosted and then forgotten. Deli meat/cheese you never used up before it went bad. If you plan your meals, these kinds of events will happen less, guaranteed.<br />
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Maybe you already use a grocery list – good for you! That’s a great step to take. Just be sure what’s on the list is really what you’ll need – and then stick to it. Don’t purchase perishable items that aren’t part of the plan. And don’t purchase unhealthy snacks! This will help you toward a healthier body <span style="font-style: italic;">and</span> a healthier account balance.<br />
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<span style="font-size: large; font-weight: bold;">Another Benefit of Planning</span><br />
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Have you ever had a recipe call for just one tablespoon of tomato paste, just a bit of cream, a single stalk of celery, or just a portion of any fresh vegetable? What do you do with the rest of it? Some items can be frozen for future use, but not all. When you make your menu plan, you can plan multiple meals using that same ingredient so none goes to waste.<br />
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<span style="font-size: large; font-weight: bold;">What if my Plans Change?</span><br />
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If you frequently have to change your plans, causing you to not have dinner at home, be sure to plan at least one meal per week that can drop off the menu without repercussions.<br />
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For example, have a pasta meal planned at least one night per week. I think the easiest “droppable” meal is pasta; the unused dry pasta & jar/can of sauce will keep for another week just fine. What about the meat? Well, hopefully you'll know the night before not to take it out of the freezer. If it's still fresh, just go ahead and freeze it. <br />
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<span style="font-size: large; font-weight: bold;">Need Ideas?</span><br />
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There’s many websites dedicated to helping you find new recipes. My own site, <a href="http://justrightmenus.com/">justrightmenus.com</a>, has a category for <a href="http://www.justrightmenus.com/category.php?id=79">“easily removed from the menu”</a> as well as for <a href="http://www.justrightmenus.com/category.php?id=8">"easy,"</a> <a href="http://www.justrightmenus.com/category.php?id=80">“healthy,”</a> and many other categories of recipes. Feel free to add your own recipes to the site, too! <br />
<a href="http://www.justrightmenus.com/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.justrightmenus.com/css/logo-full200x26.jpg" /></a><br />
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If you have meal-planning advice to share, just leave a comment so others may benefit from your experience.<br />
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</i><br />
<i>This article was <a href="http://jessica.mcrackan.com/2009/01/plan-your-meals.html">originally posted</a> January 30, 2009. </i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com2tag:blogger.com,1999:blog-6215523939782702181.post-64707666492412156952010-07-28T17:14:00.000-04:002010-07-28T17:14:23.176-04:00MENU Thu 7/29 - Tue 8/3<span style="font-size: large;"><b>Loving the Summer Produce!</b></span><br />
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Only another day or so of my sister and her boyfriend being in town, then it's back to regularly scheduled life. I will miss them!! They are, however, leaving me with a fabulous recipe for corn chowder (I'll share it in a future post). <br />
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In this week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a>, I received:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFCbrd9riNI/AAAAAAAAAJs/ARi6l_nISfY/s1600/Produce+Box+2010.07.28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TFCbrd9riNI/AAAAAAAAAJs/ARi6l_nISfY/s400/Produce+Box+2010.07.28.JPG" width="400" /></a></div><br />
<ul><li>6 peaches</li>
<li>4 large tomatoes</li>
<li>Personal watermelon</li>
<li>5 ears of corn</li>
<li>24oz bottle Muscadine grape cider</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFCcYmUqgEI/AAAAAAAAAJw/F5DdQh1QpEQ/s1600/peach+tea.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TFCcYmUqgEI/AAAAAAAAAJw/F5DdQh1QpEQ/s200/peach+tea.JPG" width="110" /></a></div><br />
The newsletter that comes with The Produce Box contains great recipes, using (of course!) produce that's in season. All those recipes can be found on <a href="http://www.justrightmenus.com/category.php?id=90">Just Right Menus</a>, updated weekly. This week's new recipes will be posted by tomorrow morning... I got my box and newsletter late today, so I'm a bit behind!<br />
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Please share any peach tea recipes you have - I'm experimenting!<br />
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<span style="font-size: large;"><b>Here's the Week's Menu:</b></span><br />
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<b>THU 7/29</b> - Appetizer: <a href="http://www.justrightmenus.com/recipe.php?id=290">Fresh Melon Salsa</a>. <a href="http://www.justrightmenus.com/recipe.php?id=117">Puerco Pibil</a>, boiled red potatoes (sliced thinly to serve). <br />
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<b>FRI 7/30</b> - <a href="http://www.justrightmenus.com/recipe.php?id=293">Okra and Shrimp</a>, which is made with fresh tomatoes, too; serve with hot, steaming white rice and cucumber-tomato salad on the side. I'll be making lots of extra rice, because <a href="http://cooking.stackexchange.com/questions/2509/stir-fry-rice-clumps">stir-fried rice is best made with leftover rice</a>. <br />
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<b>SAT 7/31</b> -<br />
<b>Lunch</b>: <a href="http://www.justrightmenus.com/recipe.php?id=294">Shrimp Salsa Salad</a>. <br />
<b>Dinner</b>: We're trying out ready-made ribs from Harris Teeter (grocery store); they come with a high recommendation. I think the rotisserie chicken available from most grocery stores is a good option for a low-cost takeout meal, too. With the ribs, we'll have <a href="http://www.justrightmenus.com/recipe.php?id=249">Skillet Corn Bread Pudding</a>, and leftover cucumber-tomato salad (which I think is better on the second day anyway). I can't resist it - I'm also making <a href="http://www.justrightmenus.com/recipe.php?id=84">Tomato Pie</a>. <br />
<a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFCbTo1eV0I/AAAAAAAAAJo/OlAlqORvGss/s1600/corn+single+opening.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TFCbTo1eV0I/AAAAAAAAAJo/OlAlqORvGss/s320/corn+single+opening.JPG" width="233" /></a><br />
<b>SUN 8/1</b> - <a href="http://www.justrightmenus.com/recipe.php?id=20">Polynesian Chicken</a> served with fried rice (made using leftover rice from Friday). <br />
<br />
<b>MON 8/2</b> - <a href="http://www.justrightmenus.com/recipe.php?id=22">Salmon with Caper Relish</a>, wild rice mix (to which I'll add some nuts and canned oranges), <a href="http://www.justrightmenus.com/recipe.php?id=256">Steamed Corn</a>. <br />
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<b>TUE 8/3</b> - Tarragon-Crusted Chicken (<span style="font-size: small;">TOH 2/Spring08/7), macaroni salad, and <a href="http://www.justrightmenus.com/recipe.php?id=295">Zucchini Carpaccio</a></span>. <br />
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<i>When one has tasted watermelon, he knows what the angels eat.</i><br />
<i> - - Mark Twain</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-10554421683314423602010-07-26T10:00:00.000-04:002010-07-26T10:00:09.713-04:00Chicken Tetrazzini - now & laterIt's nice to have some meals frozen, ready to go. In <a href="http://jessica.mcrackan.com/2010_05_01_archive.html">preparation for the birth of my daughter</a>, I froze a lot of meals, one of which was <a href="http://www.justrightmenus.com/recipe.php?id=267">Chicken Tetrazzini</a>. I didn't notice any difference in taste between the freshly made version and the one that had spent a couple months in the freezer!<br />
<br />
Chicken Tetrazzini is a great recipe to use for leftover roast chicken. This time, though, I started with raw chicken, and I made a double batch. The original recipe ingredients are located <a href="http://www.justrightmenus.com/recipe.php?id=267">here</a>.<br />
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<b>Start-to-finish, it took me 1 1/2 hours to get four pans of tetrazzini ready for baking.</b> We had one pan for dinner, and I have 3 more in the freezer. I'm actually giving some to a friend who just had a baby, but I otherwise would have had 3 nights' meals ready to go, no additional prep needed. Just defrost & bake!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TDvQsHYnasI/AAAAAAAAAGU/iP45GI9vzus/s1600/Tetrazzini+raw+thighs.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TDvQsHYnasI/AAAAAAAAAGU/iP45GI9vzus/s200/Tetrazzini+raw+thighs.JPG" width="200" /></a></div><b>I used 5 1/2 pounds of bone-in, skin-on chicken thighs. </b>As a bonus, since was cooking the chicken right then, I could use the water I cooked it in as the chicken broth that the recipe calls for.<br />
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<b>We love mushrooms! </b><br />
<b> </b><br />
<a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRXEziLbI/AAAAAAAAAHM/9E21HcMFS2g/s1600/Tetz+mushrooms.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRXEziLbI/AAAAAAAAAHM/9E21HcMFS2g/s200/Tetz+mushrooms.JPG" width="143" /></a><b>I used about 6 cups. </b>The original recipe lists 2 cups of mushrooms, so I really only needed to use 4 cups. I may have used a few extra. Just maybe. :)<br />
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<b>Boil the chicken in enough water to cover it.</b> My pot of water & chicken took about 20 minutes to come to a boil. Once the water boils, let it continue to cook another 10 minutes, then take the thighs out of the water. Let the water keep boiling, so it condenses down some for use as chicken stock.<br />
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<b>While the chicken cools, prep the rest of the ingredients. </b><br />
<span style="font-size: x-small;">(Measurements here are for a double batch.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TDvUhPznsdI/AAAAAAAAAHk/p02l2hTDwoc/s1600/Tetz+spices+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TDvUhPznsdI/AAAAAAAAAHk/p02l2hTDwoc/s320/Tetz+spices+2.JPG" width="320" /></a></div><b>1/2 cup butter</b><br />
<b>1/2 cup flour</b><br />
<b>1/2 cup half-and-half</b><br />
<b>2 TB chopped fresh parsley</b><br />
<b>2 tsp salt</b><br />
<b>1/4 tsp nutmeg</b><br />
<b>1/4 tsp black pepper</b><br />
<b>6 TB white wine</b> (or extra chicken stock)<br />
<b>1 pound spaghetti</b>, cooked and drained<br />
<b>1 1/2 cups Parmesan cheese</b><br />
<br />
<br />
<a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRZUx95KI/AAAAAAAAAHc/enaWBTPgfL8/s1600/Tetz+skimming+complete.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="153" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRZUx95KI/AAAAAAAAAHc/enaWBTPgfL8/s200/Tetz+skimming+complete.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRX8vPz4I/AAAAAAAAAHU/6fOflh79KRY/s1600/Tetz+skimming.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRX8vPz4I/AAAAAAAAAHU/6fOflh79KRY/s200/Tetz+skimming.JPG" width="200" /></a><b> </b><b>Once the broth has condensed down a bit, pour it into a bowl (or large measuring dish) and skim off the fat.</b> I find that using a measuring cup inside the bowl works for this. Just push the measuring cup down into the liquid, and allow the fat to run over the rim of the little cup. That way, you're not disturbing the surface too much, so the fat won't get mixed back in. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvQzszcVGI/AAAAAAAAAGs/JMKBXMMw-Nw/s1600/Tetz+chick+chopped+done.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvQzszcVGI/AAAAAAAAAGs/JMKBXMMw-Nw/s320/Tetz+chick+chopped+done.JPG" width="320" /></a></div><b>Once the chicken has cooled, remove the skin and bones, and tear/chop it into small pieces. </b>I tear it up with my hands, then I use kitchen scissors to chop it some more once it's in the bowl.<br />
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Are you picturing me holding one little piece of chicken at a time and snipping it in half? Nah! Just stick the scissors in the bowl and start snipping. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRWb-ZpSI/AAAAAAAAAHE/cvn6rbAeadY/s1600/Tetz+mush+cooking+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="126" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRWb-ZpSI/AAAAAAAAAHE/cvn6rbAeadY/s200/Tetz+mush+cooking+2.JPG" width="200" /></a></div><b>It's time to get that pasta cooking! Separately, saute the mushrooms in the butter. </b><br />
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<b>Once the mushrooms have softened, add the flour. Then, gradually add the broth. Once it boils, remove the pan from the heat. Add the cream, parsley, salt, nutmeg, pepper, and wine. </b><br />
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<b>Now, combine the pasta and chicken with the mushroom mixture. </b><br />
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The biggest skillet I have (12" cast iron) cannot hold all this! I drained the pasta & put it back into the pot. Then I dumped in the chicken and the mushroom mixture and stirred it all together.<br />
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<b>This made enough for two bread pans and two 8" square pans. </b>I lined three of the pans with foil (one was for dinner that night, so no need for foil).<br />
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Next time, I think I'll divide the chicken and pasta into the pans and then add part of the mushroom mixture to each pan. <br />
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<b>Some for Later:</b> Once the foiled pans were full of tetrazzini, I put more foil over the top and sealed up all the edges. Into the freezer the pans went! Once they are frozen, I can pop the foil packet out of the pan, and drop it in a gallon freezer bag. That way, I get my pans back! When it's time to bake it, I'll take it out of the freezer and put it back in that pan; I'll put that in the refrigerator to defrost. <br />
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I also find it handy to write the recipe name and cooking instructions on the foil packet (before it goes in the freezer). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRVIne6VI/AAAAAAAAAG8/eoJqeHYwlaA/s1600/Tetz+in+the+oven+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TDvRVIne6VI/AAAAAAAAAG8/eoJqeHYwlaA/s320/Tetz+in+the+oven+2.JPG" /></a></div><br />
<b>Some for Now:</b> Bake at 350 degrees for 30 minutes, and you're done! I sprinkled some <a href="http://www.justrightmenus.com/recipe.php?id=176">Basil Pesto</a> on top just for fun. Ta-da! <br />
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What are some meals you've found that freeze really well? Please share!Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-87864428468470406642010-07-23T10:00:00.002-04:002010-07-23T22:59:14.187-04:00An Exchange of Information<span style="font-size: large;"><span style="font-weight: bold;"></span></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://cooking.stackexchange.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="56" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEkL8oLz9pI/AAAAAAAAAJY/eqD-vLOXAjA/s320/Cooking+Stack.bmp" width="320" /></a></div><br />
<b><span style="font-size: large;">What is it?</span> ... Your questions, answered! </b><br />
<br />
The newest online cooking Q&A, <a href="http://cooking.stackexchange.com/">Cooking.StackExchange.com</a> (cool new domain name pending), has started its public beta! The site is community-powered, and the community is growing quickly. As a result, the site is getting better and better every day!<br />
<br />
<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TEkMr2w5ypI/AAAAAAAAAJc/bRBhSn1gXU4/s1600/MP900438778.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TEkMr2w5ypI/AAAAAAAAAJc/bRBhSn1gXU4/s200/MP900438778.JPG" width="200" /></a>From the creators of <a href="http://stackoverflow.com/">StackOverflow</a> comes a wiki-style resource for answers to food and cooking questions. The site is intended to meet the needs of professional and amateur chefs alike, providing clear answers to specific questions. For everything from <a href="http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying">how to chop onions without "crying"</a> to <a href="http://cooking.stackexchange.com/questions/1827/clarified-butter-what-should-i-know">how to make clarified butter</a>, this site has an answer.<br />
<br />
Don’t see your question already answered? Just ask! A longtime user of the more established <a href="http://stackoverflow.com/">StackOverflow</a> has noted he receives an answer to a new question in as little as 30 minutes on that site. I have experienced similarly quick response time on <a href="http://cooking.stackexchange.com/">Cooking.StackExchange.com</a>.<br />
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<span style="font-size: large;"><b>How does it work?</b></span><br />
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<i>Anyone</i> can ask or answer questions! All questions and answers are rated by users. The questioner can “accept” an answer regardless of how many votes it received. The remaining answers are shown in order by the number of votes they received. You don’t have to sift through all the answers to find the good ones.<br />
<a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TEkN9ns0zVI/AAAAAAAAAJg/BD4hcjjQeGY/s1600/MP900384726.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TEkN9ns0zVI/AAAAAAAAAJg/BD4hcjjQeGY/s200/MP900384726.JPG" width="200" /></a><br />
Users earn “reputation” points when their own questions and answers are voted up; basically, if other users like your contributions, you’ll gain a better reputation on the site.<br />
<br />
The social engineering side of the site is simply brilliant. Positive behavior is encouraged. For example, users earn “badges” for things like categorizing questions, voting, editing, and commenting (think like “achievements” on Xbox). It’s much like a game; you <i>want</i> to earn badges and reputation points, leading you to contribute more to the site, making it better.<br />
<br />
<br />
<span style="font-size: large;"><b>Why is this site needed? </b></span><br />
<br />
Doesn’t Google already meet the need for a Q&A? Not exactly. Google’s algorithm (how it determines what shows up when you search) has no way of knowing what information is most accurate for you. A genre-specific search engine (or Q&A site) will give you better answers than a broad search engine.<br />
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More importantly, Google can only show you the answers that are already out there. Cooks everywhere need a place to go with live, unanswered questions. <br />
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<a href="http://cooking.stackexchange.com/">Cooking.stackexchange.com</a> is not yet another recipe exchange... it's a real-time solution source for your kitchen questions.<br />
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<a href="http://cooking.stackexchange.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TEkOy4iUs9I/AAAAAAAAAJk/F7oiEs0Hero/s200/MP900309261.JPG" width="200" /></a><b><span style="font-size: large;">Who can benefit?</span> </b><br />
<br />
You! If you’re reading this blog, this Q&A site is for you! Maybe you have questions… and maybe you have answers for others’ questions.<br />
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Check it out today!Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-14545868134560032722010-07-21T11:49:00.004-04:002010-07-23T12:09:54.685-04:00MENU Wed 7/21 through Wed 7/28<span style="font-size: large;"><b>Another Week, Another Box of Produce!</b></span><br />
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This week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a> looks great, as always. If you're looking for an organization like The Produce Box in your area (i.e. Community Supported Agrliculture, or CSA), check out <a href="http://www.localharvest.org/csa">www.localharvest.org/csa</a>.<br />
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This week, I received:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TEcUUAIr7tI/AAAAAAAAAJU/0MN9Y6rqTF0/s1600/Produce+Box+2010.07.21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TEcUUAIr7tI/AAAAAAAAAJU/0MN9Y6rqTF0/s400/Produce+Box+2010.07.21.JPG" width="400" /></a></div><br />
<br />
<ul><li>1 pint cherry tomatoes</li>
<li>New potatoes (1.75 pounds)</li>
<li>1 spaghetti squash (2 pounds)</li>
<li>2 cucumbers</li>
<li>Field peas (in pods, 1.25 pounds)</li>
<li>Personal watermelon</li>
<li>Sprite melon</li>
<li>2 Korean Stripe melons</li>
</ul>Not bad for $22, eh? I also opted for a quart of okra (.75 lb).<br />
If you're looking for more recipes, check out <a href="http://www.justrightmenus.com/">www.justrightmenus.com</a>; all the recipes from this year's The Produce Box newsletter are <a href="http://www.justrightmenus.com/category.php?id=90">in their own category</a>. <br />
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<span style="font-size: large;"><b>Here's the Week's Menu:</b></span> <br />
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</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TEcDBZAUbcI/AAAAAAAAAJM/qjeJGamj03M/s1600/tomato+roma+cilantro+slice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="223" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TEcDBZAUbcI/AAAAAAAAAJM/qjeJGamj03M/s320/tomato+roma+cilantro+slice.JPG" width="320" /></a></div><b>WED 7/21</b> - Chicken and Black Bean Burritos (using leftover <a href="http://www.justrightmenus.com/recipe.php?id=286">Cuban Black Beans</a>) and yellow rice mix. I'm trying out <a href="http://blogchef.net/chicken-burritos-recipe/">this recipe</a> for the chicken. I'll slice up some of the cherry tomatoes and some cilantro to go in them as well - and if I can get cheap avocados, we'll have guacamole, too. For an appetizer, I'm definitely making <a href="http://www.justrightmenus.com/recipe.php?id=290">Fresh Melon Salsa</a> to serve with tortilla chips. <br />
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<b> THU 7/22</b> - <a href="http://www.justrightmenus.com/recipe.php?id=285">Caribbean-Style Tilapia with Fresh Lime</a> (I've tweaked the recipe a bit), leftover <a href="http://www.justrightmenus.com/recipe.php?id=286">Cuban Black Beans</a>, Corn, and Fried Plantains.<br />
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<b>FRI 7/23 </b>- <a href="http://www.justrightmenus.com/recipe.php?id=284">Venetian Chicken</a> served with <span id="goog_847966359"></span><a href="http://laeasymeals.com/2009/11/06/spaghetti-squash-ratatouille/">Spaghetti Squash Ratatouille<span id="goog_847966360"></span></a> over <a href="http://www.justrightmenus.com/recipe.php?id=289">Potatoes Boulangere</a> (doesn't that sound fancy?). I typically make <a href="http://www.justrightmenus.com/recipe.php?id=269">Rosemary Roasties </a>out of red potatoes, but I'd like to try something new. Then, I'll make chicken salad for Saturday lunches, using the leftover chicken. <br />
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</b><br />
<b>SAT 7/24 </b>- One of my beautiful sisters and her boyfriend are in town! I'm really looking forward to cooking with Amy (as a companion, not as an ingredient).<br />
<a href="http://www.justrightmenus.com/recipe.php?id=288">Baked Brie</a> (with <a href="http://www.justrightmenus.com/recipe.php?id=176">Basil Pesto</a>, pine nuts, and olive oil; served with fresh bread) as an appetizer; Baby Back Ribs with <a href="http://www.justrightmenus.com/recipe.php?id=3">Kansas City Rib Sauce</a>, <a href="http://www.justrightmenus.com/recipe.php?id=231">Grilled Corn</a>, <a href="http://www.justrightmenus.com/recipe.php?id=82">Fried Okra</a> with <a href="http://www.justrightmenus.com/recipe.php?id=83">Remoulade</a>, and field peas (aka black-eyed peas). <a href="http://www.justrightmenus.com/recipe.php?id=95">Key Lime Pie</a> is scheduled for dessert.<br />
This New England girl has never made black-eyed peas before; I'm trying out <a href="http://www.cookinglouisiana.com/Cooking/Recipes/Vegetables/Field%20Peas.htm">this recipe</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEb7x7-0wSI/AAAAAAAAAJE/QlJihdEDp0Q/s1600/okra+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TEb7x7-0wSI/AAAAAAAAAJE/QlJihdEDp0Q/s400/okra+slice.JPG" width="400" /></a></div><b><br />
</b><br />
<b>SUN 7/25 </b>- Headed to the Lake! Grilled Hamburgers and Hot Dogs, <a href="http://www.justrightmenus.com/recipe.php?id=287">Watergate Salad</a>, <a href="http://www.justrightmenus.com/recipe.php?id=86">Mixed Bean Casserole</a>, and LOTS of fresh, sweet melon.<b> </b><br />
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<b>MON 7/26</b> - Amy and Dan will be at the beach, so it's back to cooking for two. They may be going out to Lucky 32 for dinner. If you're ever in the Raleigh area, Lucky's makes a nice treat for dinner. They have a <a href="http://www.lucky32.com/mimages/dinner.pdf">continually changing, seasonal menu</a>. Dinah and I will have <a href="http://www.justrightmenus.com/recipe.php?id=54">Chicken Piccata Pasta Toss</a> with tossed salad on the side. <br />
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<b>TUE 7/27</b> - Amy and Dan are choosing dinner tonight! <br />
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<b>WED 7/28</b> - Last night of cooking with Amy and Dan. We'll make it a finger-food dinner! <a href="http://www.justrightmenus.com/recipe.php?id=109">Baked Buffalo Wings</a> (served with celery sticks and blue cheese & ranch dressing, of course), <a href="http://www.justrightmenus.com/recipe.php?id=156">Frank's Red Hot Chicken Dip</a>, and french fries ... OR ... we'll make <a href="http://www.justrightmenus.com/recipe.php?id=117">Puerco Pibil</a> served over rice. Amy & Dan can pick.<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TEcF06AURtI/AAAAAAAAAJQ/YNVRz2vPBQY/s1600/Greek+Picnic+Pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TEcF06AURtI/AAAAAAAAAJQ/YNVRz2vPBQY/s200/Greek+Picnic+Pie.JPG" width="200" /></a></div>By the way, the <a href="http://www.justrightmenus.com/recipe.php?id=278">Greek Picnic Pie</a> we had this past week was delightful!<br />
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Even if you don't much care for the admittedly strong flavor eggplant usually has, this is quite good. You may want to peel the eggplant, though.<br />
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<br />
<i>"If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight." </i><br />
<i>- - Fernand Point (considered the father of modern French cuisine), on the chef as the critical indicator when sizing up an unfamiliar restaurant.</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com0tag:blogger.com,1999:blog-6215523939782702181.post-40112214346906609752010-07-19T10:00:00.011-04:002010-08-02T10:16:23.208-04:00In Search of a Healthier MuffinSo, I found <a href="http://www.justrightmenus.com/recipe.php?id=268">this recipe</a> for blueberry muffins a few weeks ago, and it makes amazing muffins. In fact, my husband and neighbors all agree they've had none better. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TECJQGBXceI/AAAAAAAAAIs/MTnWM-XBQ48/s1600/blueberry+muffins+new.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TECJQGBXceI/AAAAAAAAAIs/MTnWM-XBQ48/s320/blueberry+muffins+new.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.justrightmenus.com/recipe.php?id=283"><span style="color: black;">Blueberry Muffins - A Healthier Muffin</span></a></td></tr>
</tbody></table><br />
So, what's the problem, you ask?<br />
217 calories <br />
8 grams fat <br />
573 mg sodium<br />
1 lonely little gram of fiber <br />
17 grams sugar<br />
<br />
AND that's without the crumb topping, which adds another 33 calories, 1 g fat, and 5 g sugar. For you Weight Watchers fans, that makes each muffin 6 points.<span style="font-size: small;"><i> </i></span><br />
<span style="font-size: small;"><i>Thanks to <a href="http://recipes.sparkpeople.com/recipe-calculator.asp">recipes.sparkpeople.com</a> for the nutrition data. </i> </span><br />
<br />
<span style="font-size: small;">Once I realized how unhealthy these muffins were, despite their delightful flavor, I began work on creating an equally tasty but healthier muffin. </span><br />
<br />
<span style="font-size: small;"><span style="font-size: large;"><b>Blueberry Muffins - A Healthier Muffin</b></span> </span><br />
<span style="font-size: small;"><b><br />
</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TECJW7JeyDI/AAAAAAAAAIw/6xIpTxg_8OI/s1600/blueberry+muff+dry+ingred.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TECJW7JeyDI/AAAAAAAAAIw/6xIpTxg_8OI/s200/blueberry+muff+dry+ingred.JPG" width="173" /></a></div><span style="font-size: small;"><b>Dry Ingredients</b></span><br />
<ul><li><span style="font-size: small;">1<b> </b>cup quick oats (the kind that cooks in 1 minute)</span></li>
<li><span style="font-size: small;">1/4 cup regular rolled oats</span></li>
<li><span style="font-size: small;">1/2 cup white flour</span></li>
<li><span style="font-size: small;">1/2 cup oat bran (for a less oaty taste, replace with flour)</span></li>
<li><span style="font-size: small;">1/3 cup sugar</span></li>
<li><span style="font-size: small;">1 TB baking powder</span></li>
<li><span style="font-size: small;">1/2 tsp salt</span></li>
</ul><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECJ7oRaQII/AAAAAAAAAI0/rEjsRMYOUSY/s1600/blueberry+muff+egg+oats.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECJ7oRaQII/AAAAAAAAAI0/rEjsRMYOUSY/s200/blueberry+muff+egg+oats.JPG" width="200" /></a><b><span style="font-size: small;"> </span></b><br />
<br />
<b><span style="font-size: small;">Wet Ingredients</span></b><br />
<ul><li><span style="font-size: small;">1 cup milk (I used 1%)</span></li>
<li><span style="font-size: small;">1 egg</span></li>
<li><span style="font-size: small;">6 TB unsweetened applesauce (about one of those individual-serving cups they sell in packs)</span></li>
</ul><span style="font-size: small;"><br />
<b> </b></span><br />
<br />
<span style="font-size: small;"><b>Don't Forget: 1 1/3 cup fresh blueberries</b></span><br />
<span style="font-size: small;"><b><br />
</b></span><br />
<span style="font-size: small;"><b>Topping</b></span><br />
<ul><li><span style="font-size: small;">2 TB regular, rolled oats</span></li>
<li><span style="font-size: small;">1/4 tsp cinnamon</span></li>
</ul><br />
<div class="MsoNormal"><b><span style="font-size: small;">Instructions</span></b><span style="font-size: small;"> </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECMjjpvo5I/AAAAAAAAAI4/oVp6Hwp_amA/s1600/blueberry+muffins+mix.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECMjjpvo5I/AAAAAAAAAI4/oVp6Hwp_amA/s200/blueberry+muffins+mix.JPG" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black;">Combine wet ingreds into dry</span></td></tr>
</tbody></table><ol><li><span style="font-size: small;"><b>Preheat oven</b> to 415 degrees. </span></li>
<li><span style="font-size: small;"><b>Combine all dry ingredients</b> in a mixing bowl. </span></li>
<li><span style="font-size: small;">In a separate bowl, <b>combine all wet ingredients.</b> </span></li>
<li><span style="font-size: small;"><b>Stir the wet ingredients into the dry ones</b> until mostly combined - you'll still see some areas that look dry. </span></li>
<li><b><span style="font-size: small;">Mix the blueberries in gently. </span></b></li>
<li><span style="font-size: small;"><b>Divide into ten greased muffin cups</b> (or use paper liners). Note: I've heard it's helpful to put water in the muffin pan cups you're not using. I don't do this, though, because it always ends with spilled water and burns at my house. </span></li>
<li><span style="font-size: small;"><b>Bake 15 minutes at 415 degrees</b>. To tell if they're done, stick a toothpick down the center of the biggest muffin. If it comes out clean or with just crumbs, they're done. If it comes out with batter on it, give them another 2 minutes. </span></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECPVht4vKI/AAAAAAAAAJA/Y1W6fjx-IT0/s1600/blueberry+muff+in+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TECPVht4vKI/AAAAAAAAAJA/Y1W6fjx-IT0/s320/blueberry+muff+in+bowl.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Allow the muffins to cool for 5 min in the pan before removing. I find it helpful to run a knife around the edge of each of the muffins before trying to pop them out. </span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span style="font-size: small;">And the best part - </span></div><br />
129 calories <br />
1.5 grams fat <br />
397 mg sodium<br />
2.5 grams fiber <br />
11 grams sugar<br />
<br />
Per muffin, that's just 2 Weight Watchers points!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TD4LRzgwjoI/AAAAAAAAAIA/tq5kR-4MdOw/s1600/blueberry+row.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="61" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TD4LRzgwjoI/AAAAAAAAAIA/tq5kR-4MdOw/s400/blueberry+row.JPG" width="400" /></a></div>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com3tag:blogger.com,1999:blog-6215523939782702181.post-58420045791716101722010-07-16T10:00:00.005-04:002010-07-16T10:00:02.438-04:00Why Buy Local Produce?Every week, I get local produce delivered to my doorstep by <a href="http://www.theproducebox.com/">The Produce Box</a>. The convenience of home delivery is clearly an advantage for someone like me, with a new baby at home - trips to the State Farmers' Market in 100 degree heat are pretty difficult for baby Rosie.<br />
<br />
But what about everyone who has to go to a <a href="http://states.farmersmarket.com/">farmers' market</a>, stop at a <a href="http://www.localfarmmarkets.org/">farm stand</a>, or choose a different grocery store to get local produce? Why should they bother?<br />
<br />
I believe the local foods movement is motivated by (in no particular order) a desire for a higher-quality product, consideration for the environment, and price. <br />
<b><br />
</b> <br />
<span style="font-size: large;"><b>Food Quality <span style="font-size: small;">- local is the clear choice</span></b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD9vdlSMyWI/AAAAAAAAAIU/jTZ-Z8pOMBU/s1600/strawberry.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD9vdlSMyWI/AAAAAAAAAIU/jTZ-Z8pOMBU/s200/strawberry.JPG" width="160" /></a></div>The strawberries are what first won me over. When I sliced into the first one and saw that deep, deep red color, I was a believer in local produce. I have not seen a berry that red in a grocery store, not ever.<br />
<br />
Have you ever bought peaches from the grocery store and brought them home, hoping they'd ripen soon, only to discover they never really do? Peaches shipped in from across the country are picked rock-hard and green, and ripened by a gas in the truck. They can't taste the same as a local peach!<br />
<br />
<b>A clear advantage of local produce is that it may be picked ripe. </b>The produce I received Wednesday was still in the ground, growing, on Monday - maybe even on Tuesday! If it had to be trucked across the country first, it could not have been picked ripe, or it would have rotted by the time it arrived. <br />
<br />
<br />
<span style="font-size: large;"><b>Environmental Impact <span style="font-size: small;">- more complicated than I thought!</span></b></span><br />
<br />
<a href="http://en.wikipedia.org/wiki/Food_miles">Food Miles</a>: the distance food travels from the farm to your table. Purchasing local produce means your food didn't have to be shipped across the country (or the world!) to make it to your table. <br />
<br />
Initially, I thought the concept of food miles was the entirety of the discussion. I live in North Carolina, so if my tomatoes come from NC instead of California, they have a smaller carbon footprint, right? Not necessarily.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD9vxJqfJYI/AAAAAAAAAIc/5PvWtTfQVM4/s1600/produce+w+shovel.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD9vxJqfJYI/AAAAAAAAAIc/5PvWtTfQVM4/s320/produce+w+shovel.JPG" /></a></div>Eating local is not about getting the local version of every food item you want. If it's not meant to be grown locally, there will be a greater environmental impact.<b> To lessen the environmental impact of the food you put on your table, buy local, but be smart about it. Think about what grows naturally in your area. </b><br />
<br />
An important consideration is whether the product naturally grows well in your area. Oranges grown in North Carolina would have a more negative environmental impact than oranges shipped in from Florida. <br />
<br />
Consider the example I found in <a href="http://en.wikipedia.org/wiki/Local_food">this wiki article</a> on local food. "... lamb raised on New Zealand's clover-choked pastures and shipped 11,000 miles by boat to Britain produced 1,520 pounds of carbon dioxide emissions per ton while British lamb produced 6,280 pounds of carbon dioxide per ton, in part because poorer British pastures force farmers to use feed. In other words, it is four times more energy-efficient for Londoners to buy lamb imported from the other side of the world than to buy it from a producer in their backyard."<br />
<br />
Really, to determine the environmental impact of your food, you must account for the full range of resources. Fertilizer, fuel, the heating of greenhouses, building materials, heating, cooling, and packaging equipment... they all contribute to the carbon footprint of your food. <br />
<b></b><br />
<b><br />
</b><br />
<b><span style="font-size: large;">Local Farming is Sustainable Farming</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD9pAqZpBVI/AAAAAAAAAIM/hmQnLhrnH6U/s1600/farmland.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD9pAqZpBVI/AAAAAAAAAIM/hmQnLhrnH6U/s320/farmland.JPG" width="320" /></a></div>The consumption of local produce creates a higher demand for variety from local farmers. <b>Growing a variety of crops is a sustainable farming practice that will help keep the land healthy, reduce the need for pesticides, and lower the need for commercial fertilizers. </b><br />
<br />
Examples of these practices are multiple cropping, where several crops in the same space during a growing season; crop rotation, growing very different crops sequentially in the same plot of land; and winter intercropping, where a farmer plants leguminous crops - think beans and peas - during the winter.<br />
<b><br />
</b><br />
<span style="font-size: large;"><b>Cost to the Consumer</b></span><br />
<br />
This week, I decided to price my produce box contents against two local grocery stores, Kroger and Lowe's Foods.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pKDEZ65fsOg/TD59M1hSR_I/AAAAAAAAAIE/-nWxv9_OzDg/s1600/grocery+store+pricing.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="http://2.bp.blogspot.com/_pKDEZ65fsOg/TD59M1hSR_I/AAAAAAAAAIE/-nWxv9_OzDg/s400/grocery+store+pricing.bmp" width="400" /></a></div><br />
I spent $22 for my box of fresh, local produce from The Produce Box. <br />
In one case, I'd have spent more at the grocery store; in the other, I'd have spent the same. Keep in mind, though, that this was delivered right to my door. I believe my time is worth something... and they saved me time, for sure!<b> </b><br />
<br />
<b>If there are roadside stands near you, check them out!</b> As noted <a href="http://www.getrichslowly.org/blog/2007/08/21/grocery-store-vs-farmers-market-which-has-the-cheapest-produce/">in an article by GetRichSlowly.org</a>, they can be the cheapest of all! GetRichSlowly.org has <a href="http://www.getrichslowly.org/blog/2010/05/03/the-savvy-shoppers-guide-to-the-farmers-market/">a more current article</a> (May 2010) about how to get the most out of a farmers' market. <br />
<br />
<span style="font-size: large;"><b>In the end...</b></span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD9wTSpdXHI/AAAAAAAAAIk/j0dahYe-2uM/s1600/man+at+market.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD9wTSpdXHI/AAAAAAAAAIk/j0dahYe-2uM/s320/man+at+market.JPG" /></a></div>Buy in-season local produce, and you will<br />
<ul><li>receive a better, riper product</li>
<li>support sustainable agriculture</li>
<li>encourage your local economy</li>
<li>get more for your money </li>
</ul><br />
I also think it makes a fun family trip to go to the farmers market - the one near us always has samples, too! I see something new every time I go. Receiving my weekly box of local produce has opened my family up to all sorts of new foods: kale, okra, eggplant, new melons.. the list goes on. <br />
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<b>What about you? What are your thoughts on local produce? </b>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com2tag:blogger.com,1999:blog-6215523939782702181.post-86075076974939586242010-07-14T14:59:00.002-04:002010-07-14T15:01:09.125-04:00MENU Wed 7/14 through Tue 7/20<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><b>Let's Hear it for Fresh, Local Produce!</b></span><br />
<b> </b><br />
I just received this week's delivery from <a href="http://www.theproducebox.com/">The Produce Box</a>, full of fresh, local produce. The Produce Box is a Community-Supported-Agriculture (CSA) organization in the Raleigh, NC area. Look for a farm co-op in your area on <a href="http://www.localharvest.org/csa/">www.localharvest.org</a>.<br />
<br />
This week, I received...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pKDEZ65fsOg/TD4DdH7-WCI/AAAAAAAAAHs/zdtGbCSsaSk/s1600/Produce+Box+2010.07.14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://3.bp.blogspot.com/_pKDEZ65fsOg/TD4DdH7-WCI/AAAAAAAAAHs/zdtGbCSsaSk/s400/Produce+Box+2010.07.14.JPG" width="400" /></a></div><ul><li>1 medium white eggplant (3/4 pound) - - I've never had this kind before!</li>
<li>3 small purple eggplants (3/4 pound)</li>
<li>2 medium butternut squash</li>
<li>3 pickling cucumbers</li>
<li>2 green bell peppers</li>
<li>1 pint of blueberries</li>
<li>11 roma tomatoes (2 3/4 pounds)</li>
<li>7 peaches (2 1/2 pounds)</li>
<li>1 personal watermelon.</li>
</ul><a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD4G92AlPzI/AAAAAAAAAH4/ZrCvfO5kdJI/s1600/Eggplant+and+Peppers.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD4G92AlPzI/AAAAAAAAAH4/ZrCvfO5kdJI/s200/Eggplant+and+Peppers.JPG" width="135" /></a><br />
I also received two extra green bell peppers and 3 roma tomatoes from my coordinator, as an apology for having forgotten last week's newsletter. Wow!! <br />
<br />
This week's box included a sample of <a href="http://www.yahsbest.com/">Yah's Best: Herbal Delight</a> seasoning mix. I bought a packet of this at the <a href="http://www.ncfarmfresh.com/FarmMarketDisplay.asp?FarmID=1529">State Farmers' Market</a> a couple of weeks ago. It's WONDERFUL!! My neighbor saw my packet and exclaimed over it; she also bought a packet at the Farmers' Market. Use to season dips, sprinkle on pizza, mix w/ olive oil for a grilling baste (on meats or veggies), in dipping oil for bread... <a href="http://www.justrightmenus.com/recipe.php?id=73">I make a similar mix myself,</a> and we use it a lot!<br />
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Looking for more recipes using fresh, local produce? Check out all the recipes from The Produce Box newsletters, on <a href="http://www.justrightmenus.com/category.php?id=90">JustRightMenus</a>. <br />
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</b><br />
<span style="font-size: large;"><b>Here's the Week's Menu:</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD4EOxZgK9I/AAAAAAAAAHw/E4BlR4g3ymA/s1600/Mediterranean+Map.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="http://4.bp.blogspot.com/_pKDEZ65fsOg/TD4EOxZgK9I/AAAAAAAAAHw/E4BlR4g3ymA/s200/Mediterranean+Map.JPG" width="200" /></a></div><i>Can you tell I've been flipping through my Mediterranean cookbook? </i><br />
<br />
<b>WED 7/13 </b>- <a href="http://www.justrightmenus.com/recipe.php?id=271">Shrimp and Okra Gumbo</a> will make good use of my remaining okra! Serve over white rice.<br />
<br />
<b>THU 7/14</b> - <a href="http://www.justrightmenus.com/recipe.php?id=272">Lamb Pitas with Mint Yogurt Dressing</a>, served with <a href="http://www.justrightmenus.com/recipe.php?id=280">Greek Boats</a> (using my white eggplant), and <a href="http://www.justrightmenus.com/recipe.php?id=211">Fresh Cucumber Salad</a> on the side. I'll add some fresh, sliced tomatoes to the cucumber salad, too. <br />
<b><br />
</b><br />
<a href="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD4FXOAcHXI/AAAAAAAAAH0/_aS7oFxh8LE/s1600/Eggplant+and+tomatoes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="http://1.bp.blogspot.com/_pKDEZ65fsOg/TD4FXOAcHXI/AAAAAAAAAH0/_aS7oFxh8LE/s200/Eggplant+and+tomatoes.JPG" width="200" /></a><b>FRI 7/15 </b>- <a href="http://www.justrightmenus.com/recipe.php?id=273">Baked Cod in the Style of Spetses</a>, <a href="http://www.justrightmenus.com/recipe.php?id=274">Tomato and Basil Tart,</a> Wild Rice Mix. <br />
<b><br />
</b><br />
<b>SAT 7/16</b> - For lunch, I'll make <a href="http://www.justrightmenus.com/recipe.php?id=275">New Potato, Rosemary, and Garlic Pizza</a>. We'll also have dip with veggies (definitely including some of the tasty bell peppers from <a href="http://www.theproducebox.com/">The Produce Box</a>). For dinner, we'll have Grilled Porterhouse, leftover Pizza from lunch, and leftover <a href="http://www.justrightmenus.com/recipe.php?id=274">Tomato and Basil Tart</a> from the night before. As dessert, we'll enjoy <a href="http://www.justrightmenus.com/recipe.php?id=276">Wine-Soaked Peaches with Ice Cream</a>.<br />
<b><br />
</b><br />
<b>SUN 7/17</b> - <a href="http://www.justrightmenus.com/recipe.php?id=277">Marinated Pork Kebabs</a> with <a href="http://www.justrightmenus.com/recipe.php?id=141">Tzatsiki Sauce</a>, Butternut Squash.<br />
<b><br />
</b><br />
<b>MON 7/18</b> - Cuban Black Beans (I'm trying out <a href="http://www.chow.com/recipes/13464-authentic-black-bean-recipe-by-gregory">this recipe</a> ) and <a href="http://www.justrightmenus.com/recipe.php?id=282">Cuban Ground Beef Creole</a> over rice. Between the two recipes, you'll need 4 bell peppers and 4 onions, so be sure you're stocked up!<br />
<b><br />
</b><br />
<b>TUE 7/19 </b>- Grilled Barbecue Chicken Thighs, <a href="http://www.justrightmenus.com/recipe.php?id=278">Greek Picnic Pie</a> (using my purple eggplants).<br />
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This weekend, we'll have more blueberry pancakes! I'll make some blueberry muffins for the week, too. I'm continuing to experiment with different muffin recipes. You'll be hearing from me soon on those.<br />
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<i>"This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" - - Julia Child, My Life in France</i>Jessica McRackanhttp://www.blogger.com/profile/16494669401593594120noreply@blogger.com1