tag:blogger.com,1999:blog-76528995131974936232024-03-12T20:56:45.884-07:00Cook ContraryCook Contrary.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-7652899513197493623.post-45766148944452881402022-03-24T08:00:00.004-07:002022-03-24T08:00:59.228-07:00Magical Butterbeer Cocktail<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiT_p-4TY853xBgFFBZNxsv7GV3XA17uTpcgHkZEs3DCQoSSHAL8U64Wv9tHoC2nwhm81Z-APq-NEh44VYvfKZr8QMXjqxdDTSRlwrAXbisB5ox3ZobTqM4tCfshGkC9Zu9ueq7N7Ha3axgToSC7Yn7guNXGDoH6GgjNpaFnld5KC984UGTvjydzyO7bA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiT_p-4TY853xBgFFBZNxsv7GV3XA17uTpcgHkZEs3DCQoSSHAL8U64Wv9tHoC2nwhm81Z-APq-NEh44VYvfKZr8QMXjqxdDTSRlwrAXbisB5ox3ZobTqM4tCfshGkC9Zu9ueq7N7Ha3axgToSC7Yn7guNXGDoH6GgjNpaFnld5KC984UGTvjydzyO7bA=w300-h400" width="300" /></a></div><br />Yep, we are still in the midst of a Harry Potter obsession here! <i>Mmmmmm </i>... butterscotch!<p></p><p>So find yourself a magical glass and add:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 oz. Butterscotch schnapps or liqueur</p><p>1 oz. Vanilla vodka</p><p>about 4 oz. Henry Weinhard's Vanilla Cream soda</p><p>a couple of ice cubes</p><p>a squirt of whipped cream on top</p></blockquote><p>Or, if you want to get fancy, you could get a bigger glass and add 6-8 oz. of the cream soda and a swirl of caramel syrup to the top.</p><p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjntgXpJZZJdhQ796QVFN2dDRs9t3YgiRsAVibknqqAcsKUqBP0w8M60h80IZMGLZDGdQ31TRppXJuIdyFeBFAmYsjV1Z1nReVK73qec_g1B6Dw2js5SQkXln6bbm0YLURhApjMQZ6oeI7IVVKjf0i3EJYfYApXFdJwqPs9-ynQSinqa5xX8WvrO5i1w" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3987" data-original-width="2566" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjntgXpJZZJdhQ796QVFN2dDRs9t3YgiRsAVibknqqAcsKUqBP0w8M60h80IZMGLZDGdQ31TRppXJuIdyFeBFAmYsjV1Z1nReVK73qec_g1B6Dw2js5SQkXln6bbm0YLURhApjMQZ6oeI7IVVKjf0i3EJYfYApXFdJwqPs9-ynQSinqa5xX8WvrO5i1w=w257-h400" width="257" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Reparo!</i></td></tr></tbody></table><br /><br /></p><p><br /></p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-20537616861217543292022-02-06T20:31:00.002-08:002022-02-06T20:31:35.403-08:00Butterscotch Mocha<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVPbNic18KqaXN4I0i8s_6utZk4xWuqITKikS4NA-Wq4c8Oo2zyI4wruIVCP5ayYu2D6QP5YoEyuGxywoPKdaURcBnSUG2eSESE9R1MjMbR6iBCUjx85fGjp-ktMC2j3AXc0jSzyYH4IBgrNnymKMuPGMsmwV9XLlxpLMtkxIBC2iiBZWD7byOwD65lg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVPbNic18KqaXN4I0i8s_6utZk4xWuqITKikS4NA-Wq4c8Oo2zyI4wruIVCP5ayYu2D6QP5YoEyuGxywoPKdaURcBnSUG2eSESE9R1MjMbR6iBCUjx85fGjp-ktMC2j3AXc0jSzyYH4IBgrNnymKMuPGMsmwV9XLlxpLMtkxIBC2iiBZWD7byOwD65lg=w300-h400" width="300" /></a></div><br /><p></p><p>If you like B-52s, you are gonna love a Butterscotch Mocha! I stumbled across it trying new concoctions with my newfound love - butterscotch schnapps. Super simple:</p><p>In a small stem, pour</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 oz. Kahlua</p><p>1 oz. Baileys Irish Cream Liquor</p><p>1 oz. Butterscotch Schnapps</p></blockquote><p>Give that a gentle stir and sip that sweet goodness. It goes down pretty well after a long day of searching letterboxes. :)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5MV6iOrYWNT68b-JEieWTLD2NrrkMkrSNG4ABOB7_ZVaQFTSGOhb4FJnBeAmzfRvfLoGvWx08vD9FdN5Ca6I3yKb6y-TDVDHXOspuwDgbiyl8Oq4l3c2xSb0hSWqX4nCxdtxidFQXehowC27nzfFSbBdIF7i-iJ--b5hq6XRxuvP_hM6rymFEpp8rcA=s456" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="239" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5MV6iOrYWNT68b-JEieWTLD2NrrkMkrSNG4ABOB7_ZVaQFTSGOhb4FJnBeAmzfRvfLoGvWx08vD9FdN5Ca6I3yKb6y-TDVDHXOspuwDgbiyl8Oq4l3c2xSb0hSWqX4nCxdtxidFQXehowC27nzfFSbBdIF7i-iJ--b5hq6XRxuvP_hM6rymFEpp8rcA=s320" width="168" /></a></div><br /><p><br /></p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-25733889127287393992021-04-04T17:24:00.000-07:002021-04-04T17:24:38.778-07:00Mahogany Drink - Adults Only<p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"" style= font-size: 16px;">"the juice and zest of lemon, then as much brandy and rum as you can fit (in a wine bottle) with a good helping of sugar" Ruth, from Edwardian Farm, said. Let it meld together, then put a good bit into a mug, add hot water, and ta-dah! Hot toddy!</span></p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/SGFxoUIgOjU" title="YouTube video player" width="560"></iframe>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-5471512183604493452021-04-04T17:16:00.000-07:002021-04-04T17:16:09.247-07:00Instant Pot Burrito Bowls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CYenMGAslgM/YGpVklQKRPI/AAAAAAAAbKk/-RvbiTl6-vc9H_Ms9STpAqZXEFyPFJ2dQCLcBGAsYHQ/s1478/Chipotle-Burrito-Bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="1478" src="https://1.bp.blogspot.com/-CYenMGAslgM/YGpVklQKRPI/AAAAAAAAbKk/-RvbiTl6-vc9H_Ms9STpAqZXEFyPFJ2dQCLcBGAsYHQ/s320/Chipotle-Burrito-Bowl.jpg" width="320" /></a></div><p></p><p>So, pictured above is the standard chicken burrito bowl from Chipotle Restaurant. We love it. But, I can do you one better ... and cheaper. This is a go-to when you are pushed for time, and I have even used frozen chicken breasts, if you wish. Multiply it for a bigger family</p><p>2 large chicken breasts</p><p>2 Tbsp taco seasoning</p><p>1 cup chicken or veggie broth </p><p>1 bag frozen fiesta corn</p><p>1 cup mild salsa</p><p>1 sm. can chopped chilies</p><p>1-2 Tbsp all-purpose salt-free seasoning</p><p>Salt to taste</p><p>Cilantro to taste </p><p><b>Directions:</b></p><p>Add everything to the Instant Pot and gently toss to combine.</p><p>Select the manual-high setting; set for 15 minutes. Release pressure after about 5 minutes after cooking time ends.</p><p>Remove chicken to a separate bowl and pull apart into shreds; place back in pot and stir.</p><p>Serve over rice (we love brown rice in the instant pot!) with chopped avocado, salsa, shredded cheese, and sour cream. </p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-4905489161111276132021-03-20T21:13:00.003-07:002021-03-20T21:13:41.067-07:00The Classy Side Car<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-y3EFYdUC234/YFbG4dkpq_I/AAAAAAAAbFg/i8V6nQ0Wrt8m6Wgv3jcmTyAE98rlakboQCLcBGAsYHQ/s2048/side%2Bcar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-y3EFYdUC234/YFbG4dkpq_I/AAAAAAAAbFg/i8V6nQ0Wrt8m6Wgv3jcmTyAE98rlakboQCLcBGAsYHQ/s320/side%2Bcar.jpg" /></a></div><br /><p></p><p style="text-align: center;">1-1/2 oz. Brandy</p><p style="text-align: center;">1/2 oz. Triple Sec or Grand Marnier</p><p style="text-align: center;">1/2 oz. lemon juice</p><p style="text-align: center;">Add all to a glass filled with ice. </p><p style="text-align: center;">Breathe.</p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-10921289716921755082021-03-19T09:33:00.006-07:002021-03-19T09:38:27.070-07:00Hollyhock Dressing<p>Back when I was in the midst of my Mindfulness Studies program, I had to attend a 7-day silent retreat. Which, by the way, is much harder than it sounds! But anyway, I discovered this fantastic dressing. When I got back home, I looked up the recipe on their website, but maybe you can see the problem:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p><i>3 cups apple cider vinegar</i></p><p><i>15 garlic cloves</i></p><p><i>2 cups soy sauce</i></p><p><i>4 cups canola oil</i></p><p><i>2 cups water</i></p><p><i>12+ cups large flake nutritional yeast</i></p></blockquote><p>Combine all ingredients with a hand blender. Makes 1 gallon; serves 44.</p><p><i>A gallon? Oy!</i></p><p>So, here is my tweaks:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p><i>1/2 cup apple cider vinegar</i></p><p><i>1/4 cup soy sauce or tamari</i></p><p><i>1 tbsp minced garlic</i></p><p><i>1/2 cup water</i></p><p><i>1 cup oil - I use 1/2 cup EVOO and 1/2 cup vegetable oil</i></p><p><i>1/2 cup large flake nutritional yeast</i></p></blockquote><p>Combine with a hand blender or small blender. (Will last for a month without refrigeration. 50 cals/serving.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t7C8lbeaXgY/YFTSDsbdxqI/AAAAAAAAbFI/zXdabBtmkFYQe1hgyy9836qLjlIct2zDACLcBGAsYHQ/s2048/hollyhock.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-t7C8lbeaXgY/YFTSDsbdxqI/AAAAAAAAbFI/zXdabBtmkFYQe1hgyy9836qLjlIct2zDACLcBGAsYHQ/w300-h400/hollyhock.jpg" width="300" /></a></div><br /><p>As on retreat, this is best served on <b>Buddha bowls </b>- like a salad bar for vegetarians - with your choice of grains, legumes, greens, and raw and/or cooked veggies. Dowse the whole affair with hollyhock dressing and you are good to go. </p><p>If you are interested, here is the retreat center I attended:</p><p><a href="https://cloudmountain.org/" target="_blank">CLOUD MOUNTAIN RETREAT CENTER</a> </p><p><i>Namaste!</i></p><p><br /></p><p data-adtags-visited="true" style="background-color: white; box-sizing: inherit; color: #6a6c6e; font-family: "Noticia Text", serif; font-size: 18px; margin: 0px; padding: 0px 0px 1.5em;"><br /></p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-23309875119806560742021-03-18T08:22:00.004-07:002021-03-18T08:23:27.957-07:00Corned Beef in the Instant PotThis is the absolute best - and so easy!
<div><br /></div><div>Start with a 2.5 - 3 lb corned beef brisket. I buy this prepared in the meat department, it usually comes with a seasoning packet. If you purchase one without a spice packet, I have included a DIY mix below.</div><div><br /></div><div>So, into the Instant Pot (6 qt or larger), place your beef on the rack to keep it off the bottom of the pot. Add 4 cups of beef broth, a tablespoon of minced garlic, and the seasoning packet (sprinkled on top the beef). I also spread the garlic on top the beef, as well.</div><div><br /></div><div>Close and seal the lid, and set to the 'meat' setting for 90 minutes. Yep, you read that right (so plan to start this beauty enough ahead for your planned meal time).</div><div><br /></div><div>When the timer sounds, release the pressure and remove the cooked beef to a plate to rest. I cover mine with foil - give it about 5-10 minutes to rest. Then you can slice it up for serving.</div><div><br /></div><div>I also make a gravy with the liquid remaining in the Instant Pot. To do that, melt about a tablespoon (or two) of butter in small saucepan. Whisk in a tablespoon of flour - once that is incorporated, whisk in another. Make sure to incorporate the butter and flour well. Then, with a bulb syringe, add the cooking liquid from the beef a bit at a time, whisking to ensure there are no lumps. Keep adding cooking liquid and whisking until it is the consistency you like. I added a bit of my favorite all-purpose (salt-free) seasoning, just for fun.</div><div><br /></div><div>You can also prepare potatoes, cabbage, and/or carrots to accompany this fantastic corned beef.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xp1k__acKFk/YFNv1LexWwI/AAAAAAAAbEU/YKV51SKqVJs5lwBfujIVDJAioiZ3VGSGgCLcBGAsYHQ/s2048/corned%2Bbeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-xp1k__acKFk/YFNv1LexWwI/AAAAAAAAbEU/YKV51SKqVJs5lwBfujIVDJAioiZ3VGSGgCLcBGAsYHQ/w400-h300/corned%2Bbeef.jpg" width="400" /></a></div><div><br /></div><div><br /></div>Oh, I promised the DIY spice mix:<div><br /></div><div>1/2 tsp mustard seeds</div><div>2 bay leaves</div><div>8 allspice berries</div><div>1/2 tsp salt</div><div>1.2 tsp pepper</div><div><br /></div><div>This mix will make a bit more than what comes with the prepared beef from the grocery, but it will still taste fantastic!<br /><div><br /></div><div><br /></div><div> </div></div>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-11055998476272301142021-03-17T18:30:00.005-07:002021-03-17T18:33:52.172-07:00Happy St. Patty's Day<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NPs_vHNizMA/YFKs5G_5yuI/AAAAAAAAbEA/enM6DjqbV2kAPMg7z6JIpSzFGOoGFtR7QCLcBGAsYHQ/s2048/soda%2Bbread%2Bslice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-NPs_vHNizMA/YFKs5G_5yuI/AAAAAAAAbEA/enM6DjqbV2kAPMg7z6JIpSzFGOoGFtR7QCLcBGAsYHQ/w300-h400/soda%2Bbread%2Bslice.jpg" width="300" /></a></div><br /><p>Nothing says the 17th of March more than good, ole-fashioned soda bread! And do I have a recipe for you. You will need a bread machine - if you don't have one, you need one. There is nothing more comforting than homemade bread. </p><p>Wet ingredients - they go in first:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 cup of buttermilk</p><p>1 large egg</p><p>2 tbsp molasses</p><p>1 tbsp honey</p><p>2 tbsp melted butter</p></blockquote><p>Now, put in the dry ingredients:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>2 cup bread flour</p><p>1 cup wheat flour</p><p>2 tbsp cornmeal</p><p>1-1/2 tsp kosher salt</p><p>1/2 tsp baking soda</p><p>1-3/4 tsp yeast (best if bread machine-type)</p></blockquote><p>Optional:</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">3/4 cup raisins, craisins, or currants</p></blockquote><p>Choose the dough setting and let it go.</p><p>When it is done, allow it to sit and rise to fill the machine (about an hour or so).</p><p>Take out the dough, punch it down and form into a ball.</p><p>Place on a baking stone (I used parchment paper, and it worked great!); cover with a towel and let rise for another hour.</p><p>Preheat oven to 375* - slash an X on top of the risen loaf and place in oven for 15 minutes. When the timer sounds, reduce the heat to 350* and bake another 15 minutes.</p><p>Remove and let cool on a rack.</p><p>Cut, smear with butter, and bask in the homemade bread feeling!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Cv6krOqfz9k/YFKtK50Cn5I/AAAAAAAAbEI/cwsoeTpJDRQUNlzg7DMzboRJ6MllaENwQCLcBGAsYHQ/s800/soda%2Bbread%2Boven.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="320" src="https://1.bp.blogspot.com/-Cv6krOqfz9k/YFKtK50Cn5I/AAAAAAAAbEI/cwsoeTpJDRQUNlzg7DMzboRJ6MllaENwQCLcBGAsYHQ/s320/soda%2Bbread%2Boven.jpg" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-45253431538854608222018-01-09T15:01:00.003-08:002018-01-09T15:01:24.135-08:00Dinner Rolls<a href="http://2.bp.blogspot.com/-7tVIAfv--zw/WlVJqm2IUUI/AAAAAAAAY14/5aUXxAj4UGsG2vI4hVeNhbgDuQEVVQ6hgCK4BGAYYCw/s1600/IMG_2209.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-7tVIAfv--zw/WlVJqm2IUUI/AAAAAAAAY14/5aUXxAj4UGsG2vI4hVeNhbgDuQEVVQ6hgCK4BGAYYCw/s400/IMG_2209.jpg" width="300" /></a><br />
Into the bread machine (in this order):<br />
<br />
1/2 cup warm water<br />
1/2 cup lukewarm milk<br />
1/3 cup melted butter<br />
1/3 cup sugar<br />
1 egg<br />
3-3/4 cup bread flour<br />
1 tsp kosher salt<br />
2-1/4 tsp bread machine yeast<br />
<br />
Mix on dough cycle.<br />
<br />
Remove, arrange in balls in baking stone.<br />
<br />
Let rise 1-2 hours.<br />
<br />
Bake at 375* for 18 minutes.<br />
<br />
We liked them with butter and homemade plum jam.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-43684232744388838762018-01-04T13:10:00.001-08:002018-01-04T13:33:54.152-08:00Comforting Minestrone Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7yMc9i0siJQ/Wk6W5TBY8kI/AAAAAAAAY0Q/EuCeruH93icnz1pNeLLYFArSktY8Q3HoQCLcBGAs/s1600/minestrone_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="460" height="250" src="https://4.bp.blogspot.com/-7yMc9i0siJQ/Wk6W5TBY8kI/AAAAAAAAY0Q/EuCeruH93icnz1pNeLLYFArSktY8Q3HoQCLcBGAs/s320/minestrone_soup.jpg" width="320" /></a></div>
<br />
<u>In a dutch oven or soup pot, saute together in 2 Tbsp EVOO:</u><br />
1 cup each diced carrots and celery<br />
1 medium sweet onion, diced<br />
1 clove minced garlic<br />
<br />
<u>Add and cook together about 10 - 15 minutes:</u><br />
1 tsp dried oregano (or Italian seasoning, if you like)<br />
1 tbsp all-purpose salt-free seasoning (your choice)<br />
1 can stewed tomatoes, your choice<br />
1 can beans (red, kidney, or cannellini), drained/rinsed<br />
<div>
1 cup sliced (or diced) zucchini (optional)</div>
1 cup diced (smallish) yellow potato<br />
<br />
<u>Add and bring to simmer:</u><br />
1 box veggie broth (4 cups)<br />
1-2 tsp veggie paste (optional)<br />
3 T red wine<br />
<br />
<u>Add</u>:<br />
3 handfuls med. or small shell pasta, uncooked<br />
salt & pepper to taste<br />
<br />
Return to simmer and cook until pasta is done, about 10 mins., or so.<br />
<br />
Garnish with Parmesan cheese and parsley, if preferred.<br />
<br />
<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-51881500329913798812017-01-22T12:37:00.000-08:002017-01-22T12:37:50.105-08:00Birthday Chili<a href="http://3.bp.blogspot.com/-xmw3iitvQX0/WIUXliCJA6I/AAAAAAAAYgE/sbSGcKE8DIAx30sNbZvpwuIZ63KAifSrwCK4B/s1600/FullSizeRender%2B%25286%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-xmw3iitvQX0/WIUXliCJA6I/AAAAAAAAYgE/sbSGcKE8DIAx30sNbZvpwuIZ63KAifSrwCK4B/s320/FullSizeRender%2B%25286%2529.jpg" width="240" /></a><br />
The birthday boy gets to choose - I guess we are having chili!<br />
<br />
<b>Birthday Chili</b><br />
<br />
1 large can crushed tomatoes<br />
1 medium can petite diced tomatoes<br />
1 lb browned/crumbled ground turkey<br />
1 lb beef - I used round steak cut into 1" dice, browned<br />
2 cans Ranch beans<br />
1 can small white beans<br />
1-1/2 sweet onion, small dice<br />
1/2 diced sweet bell pepper, any color<br />
1/4 c chili powder<br />
3 Tbsp cumin<br />
1 tsp kosher salt<br />
2 Tbsp all-purpose, salt-free seasoning<br />
black pepper to taste (optional)<br />
<br />
All into the crock - set on high for 6 hours, then low for 2 more.<br />
<br />
Serve with cornbread or Frito corn chips, shredded cheddar cheese, and sour cream.<br />
<br />
Margaritas would be good, too.<br />
<br />
<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-81213581808918365062017-01-22T12:19:00.001-08:002017-01-22T12:19:56.737-08:00The Kinda-Famous Liz-a-rita<b style="background-color: white; font-family: Copse; font-size: 17.6px;">The Kinda-Famous Liz-a-rita</b><br />
<br style="background-color: white; font-family: Copse; font-size: 17.6px;" />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;">1 shot good-quality tequila</span><br />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;">1 shot good-quality orange liquor</span><br />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;">1/2 shot Rose's sweetened lime juice</span><br />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;">1 shot fresh orange juice</span><br />
<br style="background-color: white; font-family: Copse; font-size: 17.6px;" />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;">Place above into a shaker with ice, sliced oranges and limes, squeezed - give it a good shake. Pour it all into a sturdy glass and enjoy!</span><br />
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;"><br /></span>
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<a href="https://2.bp.blogspot.com/--sLApw-a0cg/WIUT5B3iJ5I/AAAAAAAAYf0/gozWRsP_7KwGvMNUdCZUDeShL3Qd63-qQCLcB/s1600/20150323-cocktails-vicky-wasik-margarita-thumb-1500xauto-421493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/--sLApw-a0cg/WIUT5B3iJ5I/AAAAAAAAYf0/gozWRsP_7KwGvMNUdCZUDeShL3Qd63-qQCLcB/s320/20150323-cocktails-vicky-wasik-margarita-thumb-1500xauto-421493.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: "copse"; font-size: 17.6px;"><br /></span>Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-15255514391940536502017-01-22T12:13:00.001-08:002017-01-22T12:13:31.581-08:00Jello Shots!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yrjNWBIlnJo/WIUOFvyJJ5I/AAAAAAAAYfo/VZqvTGJeOtsD3mRNIc9aB8BVfXe57AJYACK4B/s1600/FullSizeRender%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-yrjNWBIlnJo/WIUOFvyJJ5I/AAAAAAAAYfo/VZqvTGJeOtsD3mRNIc9aB8BVfXe57AJYACK4B/s320/FullSizeRender%2B%25285%2529.jpg" width="320" /></a></div>
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Yes, these are too much fun!</div>
<br />
We don't get fancy, but they are yummy and a bit of a treat. Not too much - just sweet enough with a bit of liquor to warm your soul.<br />
<br />
<b>Basic Jello Shot Recipe</b><br />
<br />
In a small pan bring <b>1 cup of fruit juice or juice cocktail</b> and <b>2 packets of Knox gelatin</b> to a simmer. Let it bubble for a minute or two, stirring, then remove from heat. Pour liquid into a 4-cup glass measuring cup to let cool about 10 minutes, or so, before adding <b>1 cup of the alcohol of your choice</b> (we typically choose flavored vodka or tequila; you can add more than one type, but the total should still be 1 cup). Pour into those cute little condiment cups spread on a baking sheet and put into the fridge for a couple of hours or until firm. It has also been suggested to fill a rectangle baking pan and then cut the 'jigglers' into squares or with cookie cutters for fun shapes.<br />
<br />
Here are some of the combinations we have tried:<br />
<br />
PINK LEMONADE:<br />
Pink Lemonade, Deep Eddy Lemon Vodka, and Triple Sec, and a drop or two of grenadine<br />
<br />
MARGARITA:<br />
3/4 c Limeade, 1/4 cup Roses Sweetened Lime juice, Silver Tequila, Triple Sec<br />
<br />
GRAPEFRUIT:<br />
Grapefruit juice, Grapefruit vodka<br />
<br />
SCREWDRIVER<br />
Orange juice, Citron Vodka<br />
(or make a Tequila Driver with your favorite tequila and orange juice)<br />
<br />
HOT CRANBERRY:<br />
Cranberry juice cocktail, Fireball whiskey<br />
<br />
LIMONCELLO:<br />
Lemonade, Limoncello liquor, Whipped Cream Vodka<br />
<br />
There are many recipes to be found with a simple google search - or create some of your own!<br />
<br />
<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-81230778577897611332017-01-22T11:49:00.001-08:002017-01-22T12:42:39.604-08:00The Must-Duplicate Greek Chicken Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DZPILK5CMmc/WIUEPJeS7jI/AAAAAAAAYfE/0_JdDf7JcaQA5Qd7cv8h8oelpu4ksAF-gCLcB/s1600/6e58da60a15d26846ec9cf8a498598d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-DZPILK5CMmc/WIUEPJeS7jI/AAAAAAAAYfE/0_JdDf7JcaQA5Qd7cv8h8oelpu4ksAF-gCLcB/s320/6e58da60a15d26846ec9cf8a498598d5.jpg" width="220" /></a></div>
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I love Greek food because of its simplicity and celebration of the authentic flavors of the food. This Greek Chicken is no different. And while we outside of Greece will never be able to duplicate the flavors exactly (due to the amazing food quality they enjoy), we can give it a good go. I got, and subsequently tweaked, this Pampered Chef recipe to try out my newest pan addition:</div>
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<a href="https://1.bp.blogspot.com/-Uk9JmdKgcsU/WIUGlpSUQ6I/AAAAAAAAYfM/lElm8n2qx2gdHByAClHhFe3HG-t1qZRGwCLcB/s1600/31928a457f7425888700fa1bf12d5ad8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-Uk9JmdKgcsU/WIUGlpSUQ6I/AAAAAAAAYfM/lElm8n2qx2gdHByAClHhFe3HG-t1qZRGwCLcB/s320/31928a457f7425888700fa1bf12d5ad8.jpg" width="320" /></a></div>
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The Pampered Chef RockCrok Grill Stone, which apparently can go on the stove, in the oven, on the grill, and in the nuke (if it fits!)...oh, and also it can go in the dishwasher. Loved the interesting shape and all the possibilities. Yes, pizza and nachos for a crowd, but it is also a stone for searing fish, chicken, and steak. So, I tried it with this wonderful Greek Chicken recipe.</div>
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<b>Greek Chicken</b></div>
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2 lemons, zested and juiced</div>
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1/2 C EVOO - the best quality you can get your hands on</div>
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4 garlic cloves, minced</div>
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1 Tbsp dried oregano, preferably Greek oregano</div>
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1/4 tsp kosher salt</div>
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1 Tbsp all-purpose salt-free seasoning</div>
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12 tsp black pepper (optional)</div>
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1 cut-up chicken fryer, bone-in, skin-on</div>
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8 small red potatoes, halved</div>
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1 red bell pepper, cut in large chunks</div>
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1 (or 2) zucchini, cut lengthwise, then into large chunks</div>
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1 sweet onion, halved, then sliced</div>
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8 oz. whole white mushrooms</div>
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Place lemon juice, zest, oil, garlic, oregano, salt, seasoning, pepper, and chicken into a gallon sized ziplock back. Smoosh the chicken around a bit to make sure it is all covered. Set aside.</div>
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Preheat oven to 400*</div>
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Prep the potatoes, bell pepper, zucchini, onion, and mushrooms - spread them on the pan.</div>
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Remove chicken from the bag and place on the pan - with a basting brush, lightly brush the veggies with leftover marinade.</div>
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Bake for 1 hour. </div>
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Note: I was a little concerned with overflow of rendered fat from chicken, so about halfway through baking I removed some of the accumulated fat with a turkey baster. Not sure if that was necessary, as it wasn't close to overflow, but I didn't want a mess in my oven! </div>
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This recipe is fantastic! We paired it with a glass of our favorite wine...<i>bravo!</i></div>
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For dessert, we enjoyed Limoncello Jello Shots! But, that's another post...</div>
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One thing that this pan would be perfect for, and I haven't done for a long time, is this:</div>
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<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="https://2.bp.blogspot.com/-2Oi39U9P-Us/WIUMedakvpI/AAAAAAAAYfc/xNjoz5CAYHkxs3IrjX7jtxSW-x7loXlGwCLcB/s1600/maxresdefault.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://2.bp.blogspot.com/-2Oi39U9P-Us/WIUMedakvpI/AAAAAAAAYfc/xNjoz5CAYHkxs3IrjX7jtxSW-x7loXlGwCLcB/s320/maxresdefault.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>oh yeah!</i></td></tr>
</tbody></table>
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Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-84290787590971273932017-01-15T16:53:00.004-08:002017-01-15T16:53:35.416-08:00Chicken and White Bean Veggie Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sig64SeGSd0/WHwXLYW_pLI/AAAAAAAAYeU/LOeSdVuSbXYAQMCapHSJJujzgB2a-iIjQCK4B/s1600/FullSizeRender%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-sig64SeGSd0/WHwXLYW_pLI/AAAAAAAAYeU/LOeSdVuSbXYAQMCapHSJJujzgB2a-iIjQCK4B/s400/FullSizeRender%2B%25284%2529.jpg" width="300" /></a></div>
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<div style="text-align: center;">
This soup is comfort in a bowl. </div>
<div style="text-align: center;">
Just do it.</div>
<br />
<b>Chicken and White Bean Veggie Soup</b><br />
<br />
1 sweet onion, diced<br />
1 cup diced carrots<br />
1 cup sliced celery<br />
1 Tbsp minced garlic<br />
<br />
1 deli-roasted whole chicken, deboned/shredded<br />
1 can small white beans, rinsed<br />
<br />
1 Tbsp <a href="http://cookcontrary.blogspot.com/2011/05/special-herb-mix.html" target="_blank">soup seasoning mix</a><br />
1 Tbsp all-purpose seasoning, salt-free<br />
1 tsp kosher salt<br />
pepper to taste<br />
<br />
6 cups veggie broth<br />
<br />
In a dutch oven saute onion, carrots, celery, and garlic in olive oil until onions are translucent.<br />
<br />
Add chicken, beans, and seasonings, then the broth. Give it a good stir and bring to a simmer.<br />
Simmer for about an hour or so.<br />
<br />
Loved this with slices of a sourdough baguette.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-58771576579141461262017-01-03T15:36:00.001-08:002017-01-03T15:36:33.714-08:00DIY "Salad Dressing"<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://4.bp.blogspot.com/-jt0GMCkoDEU/WGwwqlBrEWI/AAAAAAAAYb4/Zm8HbvrEl3gjzfnsECnYeFknQtplKOh8gCK4B/s1600/FullSizeRender%2B%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-jt0GMCkoDEU/WGwwqlBrEWI/AAAAAAAAYb4/Zm8HbvrEl3gjzfnsECnYeFknQtplKOh8gCK4B/s400/FullSizeRender%2B%25282%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aka "Miracle Whip"</td></tr>
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Always on the hunt for better quality food to offset processed, here is a great do it yourself copy-cat recipe for my favorite - Miracle Whip salad dressing. My version has a bit of an olive taste, since I used EVOO, but you can use canola or veggie oil for a more authentic taste without the high fructose corn syrup and excess perservatives. (This is a doubled recipe...cut in half for about a cup of dressing.)<br />
<br />
<b>DIY "Salad Dressing"</b><br />
<br />
2 egg yokes<br />
10 tsp apple cider vinegar (or white vinegar, if you prefer)<br />
1/2 tsp + 1/4 tsp kosher salt<br />
1/2 tsp lemon juice (squeezed or bottled)<br />
1/2 tsp dried mustard<br />
1/4 tsp all-purpose salt-free seasoning (such as Spike)<br />
8 tsp granulated sugar<br />
1/4 tsp paprika<br />
<br />
Put all ingredients except oil in blender or Vitamix - mix on low speed until thoroughly mixed. While blender is still on low speed, drizzle in oil. The mix will get quite thick...exactly what you want!<br />
<br />
Place in lidded mason jar and store in fridge for 7 - 10 weeks.<br />
<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-81608768241307116752016-11-29T05:16:00.002-08:002016-11-29T05:16:24.102-08:00The Best Beef Stew...Ever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-aQ1YSGcBey0/WD15Aij2VEI/AAAAAAAAYSc/hqcOZHqkv6sGc_hePrifG5YP2kz7XWmkQCLcB/s1600/41TZqespYiL.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-aQ1YSGcBey0/WD15Aij2VEI/AAAAAAAAYSc/hqcOZHqkv6sGc_hePrifG5YP2kz7XWmkQCLcB/s1600/41TZqespYiL.jpg" /></a></div>
Have you ever been interested in Le Creuset cookware? To be honest, I never have - mostly due to the price. However, on a bit of an impulse, and with the excuse of wanting a special pan for our soup-days, we splurged on a black model that was on the clearance rack at our local premium outlet mall. All I can say is that I should have been more interested a lot earlier!<br />
<br />
I love, love, love this pan! No, really...it is a fantastic pan. It is made in France, which is truly not the impressive part. It is heavy cast iron with a beautiful enamel inside and out. And, it is that magical combination that makes it great, requiring less heat than other pans. I have used it on the stove-top and in the oven with wonderful results, One of the first meals I prepared in it was a beef stew - I passed up the crock pot for this beauty, and it was easily the BEST beef stew I have ever tasted. The clean up is super-easy, too...just soak for 10-15 minutes and after a few swishes, it looks like new. I am completely amazed!<br />
<br />
Now, for the recipe:<br />
<br />
<b>Best Beef Stew...Ever!</b><br />
<br />
2 lbs eye of round beef roast, cut into bite-sized chunks<br />
1 red pepper, diced<br />
3 red potatoes, diced (I didn't peel them, but you can)<br />
1 med sweet onion, small dice<br />
2 cups fresh carrots, small dice<br />
1 14 oz. can of stewed tomatoes<br />
1 12 oz. bottle of Samuel Adams light ale (I chose <a href="https://www.samueladams.com/craft-beers/seasonals/octoberfest" target="_blank">Octoberfest</a>)<br />
2 tsp veggie bullion paste<br />
5 T tomato paste<br />
2 T all-purpose salt-free seasoning (like Spike)<br />
1/2 tsp garlic herb seasoning (I used <a href="http://www.mccormick.com/spices-and-flavors/herbs-and-spices/blends/perfect-pinch-salt-free-garlic-herb-seasoning" target="_blank">Perfect-Pinch</a>)<br />
2 tsp Italian seasoning<br />
1/2 tsp salt (or to taste)<br />
<br />
Everything goes in a 4+ quart casserole and mixed together well.<br />
Bake covered at 425* for 2 hours, stirring once halfway through cooking time<br />
<br />
I served this alongside <a href="http://www.bobsredmill.com/organic-farro.html" target="_blank">farro</a>, but you could use egg noodles, any style pasta, or rice. Or not...it is so very good you don't really need anything else. Definitely comfort food - ideal for winter storm watching.<br />
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<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="https://4.bp.blogspot.com/-MxJKl6ehqk4/WD1_f61t1OI/AAAAAAAAYSs/cBWHdxmVy14i0LnOIOilUbAK48seY-_mwCLcB/s1600/le-creuset-signature-cast-iron-round-dutch-oven-c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-MxJKl6ehqk4/WD1_f61t1OI/AAAAAAAAYSs/cBWHdxmVy14i0LnOIOilUbAK48seY-_mwCLcB/s320/le-creuset-signature-cast-iron-round-dutch-oven-c.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More of this cookware is on my wishlist!</td></tr>
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<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-65408192459430285372016-10-22T15:41:00.001-07:002016-10-22T15:42:56.149-07:00Chuck's Breakfast Muffies<a href="http://1.bp.blogspot.com/-trEHYJ3EJCA/WAvoc7N8XmI/AAAAAAAAX_k/tFYK0QJ48zEpnQIMG4Q9OmCj0-kwXPP9gCK4B/s1600/FullSizeRender%2B%25284%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-trEHYJ3EJCA/WAvoc7N8XmI/AAAAAAAAX_k/tFYK0QJ48zEpnQIMG4Q9OmCj0-kwXPP9gCK4B/s400/FullSizeRender%2B%25284%2529.jpg" width="300" /></a>Yes...you want to make these. Why? Because they are fantastic for breakfast! And, the best part? They are wheat-free!<br />
<br />
<span style="font-size: x-large;">Chuck's Breakfast Muffies</span><br />
<br />
Mix together in a bowl:<br />
<br />
1 cup <b>brown sugar</b><br />
2 <b>eggs</b><br />
<br />
Then mix in:<br />
<br />
3/4 cup <b>applesauce</b><br />
<br />
Then mix in:<br />
<br />
1-1/2 cup <b>milk</b><br />
2 tsp <b>vanilla </b>extract<br />
1/2 tsp <b>salt</b><br />
1 Tbsp <b>cinnamon</b><br />
<br />
Then mix in:<br />
<br />
3 cups oats <b>quick oats</b><br />
2 tsp <b>baking soda</b><br />
<br />
Let this mixture sit 20-30 minutes.<br />
<br />
While you are waiting, preheat oven to <b>350*</b>, place muffin/<b>cupcake papers</b> in muffin pan(s).<br />
<br />
After the 30 minutes are up, fill muffin papers with 1/4 cup of the mixture/batter.<br />
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Top with your favorites: we like <b>raisins </b>and <b>nuts</b>. [You could also mix these into the batter, if desired.]<br />
<br />
Bake for 30 minutes.<br />
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These muffins freeze well, and are delish warmed in the nuke a bit. :-)<br />
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<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-60517665114423003772016-10-22T14:42:00.001-07:002016-10-22T14:42:24.936-07:00Roasted Honey Mustard Chicken & Veggies<div class="separator" style="clear: both; text-align: center;">
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This was a wonderful fall meal, however, it tasted so good, it could be great anytime of year. Also, you can make this a vegetarian meal easily by omitting the chicken and perhaps adding a salad on the side.<br />
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<span style="font-size: large;">Roasted Honey Mustard </span><br />
<span style="font-size: large;">Chicken & Veggies</span><br />
<br />
3 boneless, skinless chicken breasts<br />
1 head of broccoli, broken into pieces<br />
1 head of cauliflower, broken into pieces<br />
baby carrots (optional)<br />
6 smallish red potatoes<br />
1/2 cup dijon or country dijon mustard<br />
1/2 cup honey<br />
4 Tbsp white vinegar<br />
salt to taste<br />
<br />
Preheat oven to 425*<br />
<br />
Parboil potatoes in boiling salt water until just tender, but not too soft. Remove from water and set aside to cool a bit.<br />
<br />
To prepare chicken, slice chicken breasts 'across the grain' to make thinner chicken breast pieces. Heat a skillet with olive oil and the all-purpose seasoning of your choice; sear chicken pieces briefly on each side. [Chicken does not need to be cooked all the way through.] Remove from pan and set aside to cool a bit. When it is cool enough to handle, cut into smaller pieces.<br />
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In a 9x13 baking casserole or jellyroll pan, spread chicken pieces evenly. Add broccoli, cauliflower, and carrots to the pan. Cut red potatoes into quarters, and add to pan, as well. Your pan should be pretty full!<br />
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In a separate bowl, stir together thoroughly mustard, honey, and vinegar. Drizzle over chicken and veggies. Sprinkle lightly with salt, if desired, or you can stir a bit into your mustard mix.<br />
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Place in oven for 20-25 minutes.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-56845790359396411972016-02-09T08:25:00.000-08:002016-02-09T08:25:46.845-08:00White Beans and PastaThis is just comfort in a bowl.<br />
<br />
Adapted from an eMeals recipe, this hardly resembles the original.<br /><br /><b>White Beans & Pasta</b><br />
<br />
1 lb turkey burger, browned and drained<br />
2 (15 oz) cans petite diced tomatoes<br />
2 (15 oz) cans white beans<br />
2 tsp salt-free seasoning<br />
1 tsp dried rosemary<br />
1 tsp dried basil<br />
1/2 tsp onion powder<br />
1 box veggie broth<br />
(1/2 box) rotini pasta, cooked<br />
1 tsp kosher salt<br />
<br />
Brown burger meat and drain.<br />
<br />
To a soup pot, add all ingredients except pasta.<br />
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Bring to a boil, then reduce and simmer for 10 - 15 minutes.<br />
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Add pasta to bowls and ladle soup over top - garnish with grated Parmesan cheese, if desired.<br />
(You can add the pasta to the soup itself, however, those little spirals will suck up all your broth eventually, especially if you want leftovers!)<br />
<br />
We enjoyed this yummy, light soup with sourdough bread and a green salad dressed simply with olive oil and balsamic vinegar.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-5316093980895810192015-08-28T15:12:00.000-07:002015-08-28T15:12:14.896-07:00The Better Coffee Creamer<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oRVmMx2M6kE/VeDZ9i9f9OI/AAAAAAAAXHc/wo6l582MR9o/s1600/DSCN2288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-oRVmMx2M6kE/VeDZ9i9f9OI/AAAAAAAAXHc/wo6l582MR9o/s400/DSCN2288.jpg" width="300" /></a></div>
<br />
After reading for the umpteenth time how awful store-bought coffee creamers (such as International Delight and CoffeeMate), I have vowed never again to consume their fakey-goodness. In lieu of all those non-food chemicals that taste like real food, I am making my own. And let me tell you, it is just as good, if not better!<br />
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<b>Better Coffee Creamer</b><br />
<br />
1 cup sweetened condensed milk<br />
1 cup half-n-half (or whole cream, if you are into it)<br />
1/2 tsp good quality pure vanilla extract (optional)<br />
1/4 tsp good quality ground cinnamon (optional)<br />
<br />
Place all ingredients in a quart-sized canning jar with a lid. Secure lid and shake well to mix.<br />
Keep refrigerated.<br />
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That is it. Add to your coffee knowing that you are not adding horrific chemicals to your coffee or body. That is better, for sure!<br />
<br />
There are a lot of different flavors you can add to the basic recipe (in place of the vanilla and cinnamon) - experiment and get creative!<br />
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<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-23958097861351397072014-12-26T10:27:00.000-08:002014-12-26T10:27:03.001-08:00Israeli Spice Rub (for Chicken)Marinate chicken pieces in this spice rub, along with some olive oil, in preparation for grilling or baking.<br />
<br />
1-1/2 T paprika<br />
1-1/2 T cumin<br />
1 tsp oregano<br />
1 tsp ground coriander<br />
1/2 tsp red pepper flakes<br />
1/2 tsp kosher saltLiz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-21212300961932578502014-11-01T18:02:00.002-07:002014-11-01T18:02:53.857-07:00Turkey and Potato Chop SoupOK, I made that up. I love chop salad, and since I chopped everything pretty small for this soup, the name fits.<br />
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<b>Turkey & Potato Chop Soup</b><br />
<br />
1 lb ground turkey, browned<br />
4-5 medium potatoes, diced small<br />
3 celery stalks, diced small<br />
1/2 sweet onion, diced small<br />
1 can green beans<br />
1 large can tomato puree (crushed)<br />
4 cups veggie broth<br />
2 Tbsp <a href="http://cookcontrary.blogspot.com/2011/05/special-herb-mix.html" target="_blank">soup seasoning</a><br />
salt & pepper, to taste<br />
<br />
Combine all in crock pot and cook on high 4 hours, or until potatoes are soft.Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-32878659937756493182014-10-20T13:45:00.000-07:002014-10-20T13:46:32.412-07:00Lentil Chicken Stew<div class="separator" style="clear: both; text-align: center;">
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<br />
Italian seasoning and tomato puree makes this stew hearty enough to serve over pasta or rice. Super easy, too.<br />
<br />
<b>Lentil Chicken Stew</b><br />
<br />
1 cup lentils<br />
2 chicken breasts, uncooked, cut bite-sized<br />
1 large can of crushed/puree'd tomatoes<br />
4 cups veggie broth<br />
1 clove garlic, crushed/minced<br />
1 Tbsp no-salt seasoning (similar to Johnny's)<br />
1 Tbsp Italian seasoning<br />
1 cup carrots, diced or processed<br />
1 cup celery, diced<br />
1 medium sweet onion, processed<br />
<br />
Everything goes in the crockpot with a quick stir. Cook on high 4 hours, low 2 more.<br />
<br />
<br />Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0tag:blogger.com,1999:blog-7652899513197493623.post-49352614449618242362014-10-19T06:27:00.002-07:002014-10-19T06:27:27.718-07:00Beef Country Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CVJ0MY-7xLw/VEO7GsVWPtI/AAAAAAAARgs/3eFcEFPT73A/s1600/DSCN9879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CVJ0MY-7xLw/VEO7GsVWPtI/AAAAAAAARgs/3eFcEFPT73A/s1600/DSCN9879.JPG" height="300" width="400" /></a></div>
<br />
<div style="text-align: center;">
A satisfying soup for after the beach walk.</div>
<div style="text-align: center;">
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<div style="text-align: left;">
<b>Beef Country Soup</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1- 1-1/2 lbs beef stew meat</div>
<div style="text-align: left;">
3 cans white beans, drained and rinsed</div>
<div style="text-align: left;">
1 cup diced carrots</div>
<div style="text-align: left;">
1 cup sliced celery</div>
<div style="text-align: left;">
1/2 sweet onion, diced</div>
<div style="text-align: left;">
1 clove garlic, minced or crushed</div>
<div style="text-align: left;">
4 cups veggie broth</div>
<div style="text-align: left;">
1 cup dry white wine</div>
<div style="text-align: left;">
1 bay leaf</div>
<div style="text-align: left;">
2 tsp dried rosemary, crushed a bit</div>
<div style="text-align: left;">
salt & pepper to taste</div>
<div style="text-align: left;">
<br /></div>
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Everything into the crockpot and cook on high for 4-5 hours, then to low 1-2 hours more.</div>
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Liz Henderson (Hendel D'bu)http://www.blogger.com/profile/04633416677421015136noreply@blogger.com0