Broke the Ice by Janell Rose
|Thank goodness - someone broke the ice and posted on RoseNose. I have been looking at for a couple weeks feeling very lonesome. When I look down the list of names I get embarrassed to see my name so thought I would stay off.
Hope EVERYONE is having a great start to a New Year. JR and I are grateful it has been a warmer week - last week we did not move our car for about 4 days - just stayed huddled in the house. Goodness, Dallas is not supposed to get down to -0- windchill and 12 degrees. BRRRR Leah, At least this time it was DRY - no snow/ice.
I am going to post some recipes that came from an Organic Cook in our area - in this cold weather you may use and enjoy.
Chicken and Winter Vegetable Soup
4 Tbsp. unsalted butter
1 (1-lb) butternut squash, peeled, seeded and chopped
4 parsnips, peeled and chopped
2 medium onions, peeled and diced
6 carrots, peeled and chopped
2 firm, ripe pears, peeled, cored and chopped
1 rotisserie chicken, skin removed and meat chopped
1/4 tsp. nutmeg
Melt butter in a large skillet. Saute vegetables and pears for 20 to 25 minutes, until tender. Add a litter water or stock if necessary to prevent sticking.
Puree mixture in a food processor. Place soup back into skillet and stir in the chopped chicken. Stir in nutmeg and season to taste. Cook until warmed through. Makes 8 servings.
The recipe above sounds really good - but I don't usually cook butternut squash and parsnips - the one below is more to my cooking style:
Debbie Sam's Chicken Broccoli Chowder
4 cups chicken broth
1 onion, chopped
2 carrots peeled and sliced
1 large head broccoli, chopped
1/2 cup oat flour (see note)
2 cups cooked chicken, chopped
2 cups grated Full Guiver cheddar cheese (I am sure any cheddar cheese will work)
In a large saucepan, bring the broth, onion and carrots to a boil. Reduce heat and simmer until tender. Add broccoli.
Mix the oat flour with enough water to make a paste. Add to broth and stir until thickened slightly. Add the chicken. Make sure the broccoli is done. Just before serving sprinkle on the cheese.
Note: To make oat flour, grind oatmeal in a blender.
Makes 3 to 4 servings.
Blue Cheese Walnut Cookies
(I believe I would call these crackers)
3 1/2 ounces good-quality, mild blue cheese
3 tablespoons unsalted butter, at room temperature
1/2 cup flour
1/4 cup cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/3 cup walnuts, finely chopped
Preheat oven to 325. Line 2 baking sheets with parchment paper
Combine the blue cheese and butter in the bowl of a food processor, pulse until thoroughly blended
Add the flour, cornstarch, salt, pepper - pulse until the dough resembles coarse meal. Add the walnuts and process until a moist dough is formed.
Gather the dough into a flat disk, wrap in plastic wrap and refrigerate at least 30 minutes and up to overnight, until thoroughly chilled and firm.
Roll the dough to a thickness of 1/4 inch. Use 2 inch cookie cutters to cut out shapes. The dough can be re-rolled. Transfer to the baking sheets, spacing the cookies 1 inch apart. Bake 1 sheet at a time for 12 to 14 minutes until lightly golden on the edges. Transfer to a wire tack to cool completely before serving or storing. Makes about 30 cookies.
Cookies can be stored in an airtight container for up to 2 days. Dough can be refrigerated up to 1 day. For best flavor, do not freese the dough or baked cookies.
Below is one I am going to make this weekend:
2 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup celery, finely chopped
2 teaspoons garlic, minced
1/2 cup italian parsley, finely chopped
1 teaspoon salt
(I always cut the salt - doctor's orders)
1/4 teaspoon pepper
1 3/4 teaspoons chili powder
1 1/4 teaspoon cumin
3/4 cup salsa
1 1/2 pounds lean ground beef or a mix of lean ground beef and ground turkey
3/4 cup bread crumbs
1/4 pound sliced mozzarella cheese
Preheat oven to 350. In a skillet, saute the onion, celery, garlic and parsley in the oil over moderate heat until softened but not browned. With a slotted spoon, tranfer the vegetables to a large bowl.
Add all remaing ingredients except cheese to the vegetables. Mix well with your hands.
Transfer half the mixture to a 9x5 inch loaf pan. Place mozzarella slices on top, then cover with the rest of the meat mixture. Bake for 75 - to 80 minutes or until meat thermometer reads 170F. Serves 4
To freeze. Cool and chill. Wrap tightly in freezer foil. Place in a resealable plastic freezer bag. Label and freeze.
Now when the snow gets deep - you can try these new recipes from the Organic Cook.
JR and I have been busy - finally went to our mall booth last Monday and straightened up one big mess. It was my day to work at the mall on a Sunday the week before, so I knew it was going to be a job. We had not gone since early December. When I went in to work and entered our booth - someone had taken JR's Vintage Cast Iron Skillets (about a dozen) and scattered them all over the floor of our booth. Could not even walk in there. He had them in 3 neat stacks.
Next day after the trip to the Mall - we went to Lowe's and purchased a Kitchen Range to be delivered next week (our Oven/Broiler has gone out and has to be replaced) then a new Sink/Faucets, etc. The contractor has made a couple trips - gave us estimates on the kitchen and the flooring. (The flooring is going to wait till at least April - Leah, JR will not let me have the contractor opening the door in the winter) The contractor brought all the laminate samples - about 50 samples - hard to make a decision. We did make a selection and let him know today so will not hold up the job. He said will take 10 - 12 days for counter top to be made. He plans to start in a couple weeks when he has finished his current job. Not looking forward to the mess - but will be glad when it is done.
Late - Late - Late - better head for bed. Love to ALL, JR and Janell