Wednesday, April 29, 2009

"RECIPE" Taco Soup with Cheddar Dumplings!

Creamy Taco Soup with fluffy Cheddar Dumplings! Stretching one satisfying meal into two, this soup can be made with leftover Chili to create a wonderful second meal.
Gather These Ingredients for Creamy Taco Soup:
Leftover Chili (See Below for Chili recipe)
Water
Chicken, Beef or Vegetable Bouillon
2 Cans Corn
1 cup Chopped Black Olives
1 Onion Diced
1/2 teaspoon Oregano
1/2 teaspoon Parsley
1/4 cup chopped Cilantro
Place a large pot on your stove set to medium-high heat. For every cup of leftover chili add two cups of water into the pot. For every cup of water add 1 Bouillon cube. Add the remainder of the soup ingredients into the pot and stir. Let the soup come to a boil, then reduce heat to medium-low and cover. Allow to simmer for 45 minutes.
Ingredients for Cheddar Dumplings:
1 cup Flour
1 teaspoon Baking Powder
1/2 cup Water
2/3 cup shredded Cheddar Cheese
In a mixing bowl stir the above ingredients together. About 15 minutes before serving soup, increase stove heat to medium-high and allow soup to come to a boil. Drop tablespoons of the dumpling batter into the soup. Once all the dumplings are in, cover and allow to boil for about 5 minutes. Remove cover and gently stir. The dumplings will help to thicken the soup and add a creamy texture.
Ingredients For Chili:
2 large cans of Kidney Beans
2 lbs. Ground Chuck
1 chopped Onion
1 cleaned and chopped Green Bell Pepper
1 can Mushrooms
2 large cans of canned Chopped or Stewed Tomatoes
2 cloves of chopped Garlic
1 teaspoon Red Wine Vinegar or Apple Cider Vinegar
1 teaspoon Cayenne Pepper
a sprinkle of Salt
1 tablespoon Brown Sugar
Place a large pot on your stove set to medium heat. Add the Ground Chuck, Onion and Green Bell Pepper. Stir and allow Ground Chuck to brown. Once the Chuck has browned, drain the Kidney beans and add to the pot along with the rest of the ingredients. Bring to a high simmer, then turn down to medium-low heat and continue a slow simmer for approximately 45 minutes. Enjoy!

Tuesday, April 28, 2009

"GUEST FOOD REVIEW" FROM THE WEEKLY MAILER (ISSUE-04/28/2009 )

As someone who enjoys cooking (and eating), I don’t know where I would be without my onions. These bulbs are so versatile that they can be enjoyed raw, baked, chopped, stewed and more. There are as many uses for the onion as there are layers to an onion! They also come in a wide variety of colors and shapes. From the beautiful and mild little shallots, the sweetness of the white and reds, to the practicality of the yellow onion. They add visual, flavorful and aromatic elements to any meal. This is one powerful bulb! What other food do we know of that makes us cry when preparing? (Although I’ve heard that to shed less tears, put that onion into the fridge for an hour before cutting.) That aside, onions have many health benefits, I remember my Grandmother telling me to eat my onions as they were “good for the blood”. It’s true! Onions contain natural chemicals that help fight disease and increase circulation within our bodies. So if your not going out on a date or having an important business meeting, try something different from an apple a day and pick up an onion!

Places to Visit:

Al’s Frostop
44 West Ellis, Paul
Hours: Mon.- Sat. 11:00 a.m.-8:00 p.m. (9:00 p.m. during Summer)
Take Out- 438-5304


Al’s Frostop has long been a fixture within the Paul area and the owners have operated this shake shop for just under 20 years. Local’s know that their specialty is the homemade onion rings. Hand cut from colossal onions and hand dipped into a Tempura Batter, these rings are humongous! Priced at $2.69, an order comes with about six, but two of these stand in for the normal order of onion rings anywhere else. The batter does not overwhelm, and when you take a bite you can actually taste the onion. Another customer favorite is the Hubby Chubby ½ lb. Beef Burger priced at $6.59, although after an onion ring I was already feeling pretty full so I tried the Cheese Burger instead. Priced at $4.29, I was a little surprised that the burger was topped with cheese, mustard, ketchup, and relish. Personally, I really enjoy lettuce, tomato and onions on my burger so I made do by cramming another onion ring into the center. Later I noticed that lettuce and tomato are available for 35 cents a piece. If your going for dinner or if your really hungry, order up their Finger Steak Dinner which comes with a large Fry, scone and 2 onion rings at $8.99. They also have chicken strips, fish and chips, and popcorn shrimp dinners as well. During the summer months cool off with a thick, fresh strawberry or banana shake starting at a medium for $3.54, or get straws for the whole family and order the Jumbo which is 32 ounces of frozen-fruity goodness!

"RECIPE" Baked Beef Ribs


Tender, Tangy and Sweet Baked Beef Ribs With Homemade Barbecue Sauce!
Step 1

Preheat Oven to 475 degrees. Cleanse the ribs with cold water and pat dry with a paper towel.
Step 2

Remove the "silver skin". Silver skin has a thin, tough texture and can be found on the underside of the ribs. I prefer to remove it. One way to do so is to insert a sharp knife under the silver skin, grab onto it with a paper towel and pull away from the bone, removing it in a sheet.
Step 3

Cover your hands with plastic sandwich bags and rub ribs with the following ingredients:
Red Wine Vinegar or Apple Cider Vinegar
Prepared Mustard
Garlic
A sprinkle of Liquid Smoke
Onion Powder
Salt
Step 4

Make your own barbecue sauce with these ingredients:
1 cup Ketchup or Tomato Sauce
1/2 cup Frozen Apple Juice concentrate (or my favorite) 1/2 cup Apricot preserves
1 Tablespoon Red Wine Vinegar or Apple Cider Vinegar
1 Teaspoon Cayenne Pepper
1 Pinch of Salt
A dash of Nutmeg
1/4 cup Brown Sugar
Finish Up:
Stir sauce well and refrigerate. Place the ribs in a deep roasting pan and place in your oven uncovered. Set the timer for 30 minutes. Then turn down the heat to 325 degrees and pour 6-8 cups of water over the ribs and cover. Allow to cook for approximately 2 hours or until the meat can be separated from the bone with a fork. Remove the ribs from the pan and drain the pan. Cover the ribs with your homemade Barbecue Sauce, reserve one rib on a plate and return the rest to the oven for an additional 5-10 minutes to allow for carmelization.
Step 5

Remember the reserved rib? Sneak it into your room and enjoy! Why? Because your family's mouth will be watering in the anticipation of dinner and as the chef you must taste the food you will present, but most importantly- you deserve it!

Monday, April 27, 2009

"RECIPE" Sushi Soup!

If you love Sushi or even if you have never tried Sushi- give this easy to make Sushi Soup a shot! Made with many ingredients similiar to Sushi including Nori- the pressed and dried seaweed, this soup is light and delicious on a Spring day!

Ingredients:

8 cups Water
8 Chicken, Beef, or Vegetable Boullion cubes
2 cups precooked Rice
1 Nori sheet (found in the Asian section of your supermarket)
1 (4 ounce) Tuna Steak
3 Celery stalks
1/2 Onion
1 teaspoon Rice Vinegar
1 teaspoon Soy Sauce

Instructions:

In a Wok, bring 8 cups of water to boil and reduce to meduim heat. Add Boullion, Rice, sliced Celery, Chopped Onion, Rice Vinegar and Soy Sauce. While that simmers, slice the Tuna Steak into small, thin cubes and cut the Nori sheet into 2 inch strips. Place a bit of the Nori, two tablespoons of rice, then about six cubes of the Tuna onto the bottom of a dry bowl. Spoon the hot soup over. The Nori immedietly softens and the delicate Tuna cooks before your eyes, leaving the center just a tiny bit pink. Perfect!

Note: This soup is awesome for the use of leftover rice!

"STORY TIME" Say Hello to My Little Friend!

Last summer I had the pleasure of kayaking on Lake Natomas in Folsom, California. What a blast that was! It was my first time and my step-Dad and I attended a clinic in which we could try a smorgasbord of kayaks. Since then I could not get kayaking off of my mind and became obsessed with pricing them on the Internet. Soon it became painfully clear that I could not afford the top of the line kayaks as they can cost as much as a used car! When I saw this one at Costco, I knew it would be right in my price range and good for a beginner. So I did it. This is my new baby. Today I tried it out for the first time. I thought it would be tough taking it down the stairs to the river by myself, but it wasn't so bad. I really enjoyed the feeling of skimming on the water and also realized that my upper arms are way out of shape! That will soon be fixed by getting out more often. The major problem I experienced was getting the kayak back up the stairs! I also heard from River Rat in Twin Falls that there will be a free clinic featuring many different kayaks on May 16th at Dierkes Lake.
For More Information on the Free Kayak Clinic Visit or Call:
River Rat White Water Toyz
Street 138 2nd Avenue South
Twin Falls, id 83301-6201
Phone: (208) 735-8697

"PHOTO" Believe!

"ROSE TIPS" MINI-COMPOST

I would love a compost bin, but haven't had the chance to build one yet. For the last several years we've had to make due. Since our garden is pretty small we use this technique: We keep an old 5 gallon ice cream container with poked holes in the lid. Around this time of year we put old coffee grounds, egg shells, orange and banana peel in this container. When the container gets full we mix it in the wheelbarrow with a bag of potting soil and then combine it with the soil in the garden. Sometimes I even add a whole pot of coffee into that mixture. Combined with leaves (mentioned in ROSE TIPS- TURN THE SOIL), it really does help to enrich the soil before planting. After the plants have been put into the ground, I just feed the plants with a couple of large spoonfuls on top of the soil, two or three inches from the stem.

Strange But True:

I do not have any indoor plants, but we do have a gold fish in a bowl. If I did have indoor plants, when I change the fish's water, I would use the old fish water to occasionally water the plants and give them extra nutrients.

Thursday, April 23, 2009

"STORY TIME" Coming Into His Own

On the day my eldest son was born, it was a gray day with light drizzle coming down from the sky. I padded around, still in pajamas, feet snuggled into slippers, making my way to the fridge for my morning orange juice, when-Wow! Ouch! What was that? Hmmm, maybe it was a gas bubble... Not long after that came another "gas bubble" and soon I realized that it was much more than that. It was nearly two weeks after my estimated due date and this was my baby boy telling me he's ready to come into his own.

This was not the first time that he communicated with me. When I was pregnant with him there were times (okay, almost every night) that he wanted things like Chicken Ala King, canned Asparagus, Crab legs and a King Sized Snicker's bars for dinner. During my pregnancy I gained 70 pounds and boy, did my husband do a lot of running around trying to gather those items. My baby also told me that he enjoyed playing tennis, or karate, or soccer, I knew this by the way he kicked while still in my belly. I told him things too... putting headphones on my belly, not to share the calming melodies of Mozart, but Jefferson Starship, The Doors and the Beatles, instead. I told him how beautiful he was, of my certainty that he has already changed my life, how lucky I am that he chose me to be his mother. Promises whispered day and night that I would do the best I possibly could for him... and how much I love him. All of this communication before his grand entrance into the world!

I'd like to say that I was a sweet, rosy cheeked mother in labor at the hospital, but there were too many witnesses that would be able to dispute this. I thought I would focus on a crystal during my contractions and watch the Yellow Submarine (which I actually packed), while my husband sweetly wiped beads of sweat off my brow. Not to bore you with great detail as to what I was actually like, my best reference would be- rent the Exorcist. When my boy came into the world and was finally laid upon my chest, my head stopped spinning and all I could see was this amazing person that I was meeting for the first time, yet somehow already knew.

He will be 15 tomorrow and is everything I knew he was- even before I met him. He astounds me. Nevertheless, we have now entered into the teenage realm. A time that once again he is coming into his own, and doesn't have to hold Mom's hand as much. Part of it feels like going into labor all over again, discovering who (God Willing) he will be, although wanting to hold on to the way I already know him.
-for more stories, check out "STORY TIME" in the River-Rose Index

Tuesday, April 21, 2009

"RECIPE" CALZONE!


I wish you could smell this flavorful Calzone, but no worries, you can make one too! It's big enough to serve four with veggies or a salad on the side. Here's how:

Start With The Filling

Filling Ingredients:

4 ripened Roma Tomatoes
1 can Black Olives Pitted
1 pound Italian Sausage (mild)
1 jar Artichoke Hearts (drained)
1/2 cup Parmesan Cheese (grated)
1 teaspoon chopped Garlic
1 jar of favorite Spaghetti Sauce
6-8 Slices of Muenster Cheese (reserve for later)

Precook Italian Sausage by sauteing in a skillet. Crank up your oven to the highest temperature before Broil. Dice the Tomatoes into large chunks, slice the olives and add all of the ingredients into a bowl (except the Muenster Cheese). Stir.

Make Dough

Ingredients for Dough:
3 cups Flour
1 1/2 tablespoon Baking Powder
about 1 cup water
This is not a conventional recipe for Calzone dough, although it is my favorite to use.
First add the dry ingredients into a bowl and stir. Then slowly add water while stirring (careful not to add to much). Just enough until the texture resembles a dough. Then on a floured counter, kneed your dough a bit and roll out. It should not be rolled too thin or it won't be able to contain the yummy goodness!

Time for the Filling and Dough to Meet

Add half of your filling mixture into the center of the dough and layer slices of Muenster Cheese over the top.
Fold

Fold the sides over first, then fold both tops over-like an envelope.
Prior to Baking


Turn down your oven to 425 degrees. Coat your pan with Olive oil and dust with flour. Gently place your Calzone on the pan and rub the top of it with Olive Oil and sprinkle with Parsley. Bake for 25-35 minutes.
Enjoy!


It's hot and tasty inside! It's even better when you heat the remaining mixture (that you reserved) and spoon it over the top with a drizzle of Olive oil and a dash more Parmesan!

"GUEST FOOD REVIEW" FROM THE WEEKLY MAILER (ISSUE 04/21/09)

When The Moon Hits Your Eye Like A Big Pizza Pie -That’s Amore! Sometimes there are foods that just speak to the heart and logic has nothing to do with the way it makes us feel inside. There are many foods out there that hold a piece of my heart, but pizza may have the biggest slice! I don’t mean just any pizza, there are several types of pizza consisting from the Neapolitan style with a thin crispy crust simply topped with basil, tomato and soft mozzarella. The New York style pizza has a chewy, thin dough with slices religiously folded over before eaten. The Chicago Style, has a flaky, thick dough with toppings so heavy that a slice should only be tackled with a fork. I’ve eaten pizza from coast to coast, with toppings that vary from pesto, to smoked salmon, to hash browns. In Castroville California, one would not think of ordering a pie without artichoke hearts resting atop, while in Japan, favorite toppings may be eel, squid and even mayonnaise. The beauty of pizza is that it is so versatile. Just like matters of the heart, pizza, when it’s done right, makes you want to sing!

Places to Visit:

Doc’s Pizza
514 6th Street, Rupert
Hours: Mon.-Sat., 11:00 a.m.- 10:00 p.m.
Take-Out: 436-3300


Located on the Rupert Square and with 70’s rock album covers adorning the interior brick walls, who would have thought that this small town pizzeria could compete with any big city pies? But they do. Anytime I bring out of towner’s to Doc’s they rave. Their pizza is so delicious and so consistent that they never disappoint. That’s why their take-out number is on my speed dial! Why can’t pizza be easy to eat when driving, because I can barely make it home when I’ve made an order to go. I have my favorite, which is a large Canadian Bacon and Mushroom with extra cheese priced at $15.94. The extra cheese is not necessary but when I order Doc’s, I go all the way! The cheese blend is a secret mix of 3 cheeses (that I know of) and has the most delicious taste and stringy texture that makes this pizza so luxurious. The crust, is a beautifully simple crust, chewy and light, topped with a perfect amount of sauce that is not too salty, not too sweet and really reflects the taste of tomatoes which compliment any topping you choose. Toppings range from pepperoni to shrimp, sauerkraut to anchovies and almost everything in between. When I find something that I love, it’s really hard to deviate away from it, but I do know that they have several lunch specials served from 11:00 a.m. to 2:00 p.m.. Try two pieces of Pizza, Salad Bar and a bowl of Soup for $6.30, or choose from twelve different sandwiches on the menu. Sandwiches range from the Hubba Bubba, which includes Roast Beef, Ham, Turkey, Mustard, Mayo, Swiss Cheese, Lettuce and Tomato for $5.55, or try the yummy Philly Beef with Sautéed Onions, Green Peppers, Mushrooms, Swiss cheese and Roast Beef all baked on a Sub Bun for $5.30.

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:

WEEKLY MAILER/ WEEKLY NEWS JOURNAL
221 WEST MAIN STREET
BURLEY, ID 83336
(208) 678-6643
EMAIL: production@theweeklymailer.com

"ROSE TIPS" DUST YOUR PAN!

When baking a bread or cookies, try rubbing Canola or Olive Oil over the pan's surface then dust it with flour. It will allow your bread or cookies to slide out with ease!

Sunday, April 19, 2009

"ROSE TIPS" TURN THE SOIL

The sky blue and the water calm. With shovel in hand, today I spent hours turning the soil of my garden. There is nothing more satisfying than "waking up" the dormant garden. When we put it to "sleep" in the Winter, we cover it with a blanket consisting of fallen leaves we gathered from Fall. Then we soak it well to keep the leaves in place. When Spring comes, I turn the leaves into the soil. We have been doing this for the last 3 years and this year I am amazed at the richness of the soil.

PHOTO - "DREAMS"


Wednesday, April 15, 2009

RECIPE- CREAMY ASPARAGUS SOUP


Yum-a-licious Asparagus Soup! Heart warming and perfect for Spring. Grab a spoon and dig in to this tasty soup. The rich Asparagus flavor bursts in your mouth. This is the perfect follow up to an Easter Meal!
This soup began with leftovers from Easter. We have some lovely Ham and crisp Asparagus. Where do we go from here? With most veggies, stretch your dollar and save the cores or the tough spots in the freezer (see "Rose Tips"). In this case, I used Asparagus bottoms, which are usually too tough to serve, unless it's in a soup! So, save those stalks, preheat your oven to 450 degrees and in your big, favorite oven-safe pot add:
1 diced Onion
1 tablespoon chopped or 2 cloves Garlic
3 cups peeled and sliced Idaho Potatoes
1 or more cups diced Asparagus bottoms (substitute Broccoli if need be)
1 cup Ham (if desired)
8 cups of Water
6 chicken Bouillon cubes
a sprinkle of Pepper
This does not have to be perfect, add in whatever you think may taste good and would meld into a creamy soup. Place your pot into the oven and cover. Let it build up heat and reduce to about half the original size (about 1 hour and 30 minutes). Then add:
2 1/2 cups of Milk or Cream
Stir and reduce heat to 325 degrees and cook for a remaining 30-40 minutes. The creamy broth will reflect a pretty Asparagus color and taste. Stir and Enjoy!

"STORY TIME" MY FAVORITE POT


I have this wonderful, large, rustic pot that I cook everything in. From ribs to baked beans to soups, anything that is slow cooked tastes better from it. I found it at a thrift store in Utah. One day, I was making cheese ravioli in it for my mother and she commented that she had "pot envy". She thought the pot was beautiful and wanted to know where she could find one. I told her I would keep my eye out for her. Then, one day while "goodwill hunting", I passed an almost identical pot sitting on the edge of the kitchen isle. I snatched it up in a hurry. Now my mother no longer has to have "pot envy". When I talk about cooking something in my big pot, now you will know what it is! A vintage Wagner Ware Sidney Magnalite Pot.

ROSE TIPS- "HOMEMADE COUGH SYRUP"

When I was a little girl and had a cough, my Grandmother would soon have me in the kitchen slurping up this homemade concoction. It really works and so well that my kids do not get very far with a cough without doing the same. The ingredients have been revised a bit, but here is the recipe:

1/2 onion sliced thin
1 large drizzle of honey
a sprinkle of ginger
a dash of cinnamon
a splash of lemon
and 1 cup of cold water

Put all of the ingredients into a Tupperware container with a lid. Let it rest at room temperature over night. Then refrigerate. Give the patient a large tablespoon of the liquid in the morning and at night. The smell is very strong, but the taste is sweet. This really works to break up a deep cough in the chest and the cough will be gone in no time!

ROSE TIPS "VEGETABLE STOCK"

If I am using fresh veggies such as Asparagus, rather than discarding the tough bottoms, I save them in a Tupperware container within the freezer. I also save broccoli bottoms and other veggie parts. Once the Tupperware container gets full, I take them out and simmer them in seasoned water. They then can then be strained out leaving a delicious vegetable stock for soup!

Tuesday, April 14, 2009

GUEST FOOD REVIEW FROM WEEKLY MAILER ISSUE 04/14/09

Real Men Don’t Eat Quiche?

Ah, the good old fashioned egg. One of the worlds oldest foods. Historically, domesticated hens have been in existence since 600 B.C., providing us one of the most simplistically nutritional, economical and versatile foods that a chef can be blessed with. Perfection in its fragile but natural external packaging, what exists inside the shell is what many cooks believe is the “cement that holds the castle of cuisine together“. Because of their ability to bind, leaven, thicken, emulsify, and clarify; there are over 685 different ways of preparing the egg. From a nutritional standpoint, eggs contain the highest quality food protein known and with its economical availability combined with how they satisfy the taste buds, they are a sure-fired winner . If you are an egg lover, then you already know that a boiled egg in the morning is a delicious start to the day. One of my favorite meals to create consists of six-eggs blended with a splash of milk (or cream), cubed ham, mushrooms and Parmesans cheese. Poured into a thawed deep-dish pie crust and baked on a cookie or broiler sheet at 350 degrees for approximately 40 minutes or until a knife inserted into the center comes out clean. Viola! Easy, elegant quiche! Ever heard the old saying “Real men don’t eat quiche”? Well, I’m not sure who came up with that one because I haven’t met one yet!

Places to Visit:

The Wayside
325 South 325 West, Rupert
Hours: Open 24 hours
Take Out: 436-4800

Frequented by locals and out-of-towners alike, this down home staple was originally founded as The Russet Inn in 1965. With Barnwood Classic pictures of Clint Eastwood and Lonesome Dove decorating the walls, the wait staff is friendly and with a pot of coffee almost always in hand. This is the kind of place that when you go often enough they call you by name. Who says breakfast must be eaten in the morning? If your hankering for a breakfast the Wayside serves them up 24-7! If your really hungry give the old “Big Ben” a try. This omelet is packed and if your ready for a challenge then loosen up a belt notch and dig into this hot, fluffy omelet filled with bacon, ham, sausage, onions, green peppers, black olives, mushrooms, salsa and Cheddar, topped with American cheese and served with hash browns and toast. Priced at $7.50. If you have a sweet tooth, try their big, beautiful scones served with honey butter at $3.25, or smothered with apple, cherry or strawberry, and whipped cream for $4.25. They also serve up a Chicken Fried Steak that consists of a thick cube steak, hand breaded at the time of your order and includes three eggs, hash browns and toast for $8.45. If you really want to get full plus bring home leftovers, ask your waitress to substitute the toast for biscuits and gravy!

TO ADVERTISE, SUBSCRIBE OR PLACE CLASSIFIED ADS WITHIN MINI-CASSIA'S WEEKLY MAILER OR WEEKLY NEWS JOURNAL:
WEEKLY MAILER/ WEEKLY NEWS JOURNAL
221 WEST MAIN STREET
BURLEY, ID 83336
(208) 678-6643
EMAIL:
production@theweeklymailer.com

Monday, April 13, 2009

Baked Whole Tilapia and Asian Spinach Salad!

This is a fun dinner with an Asian twist. Baked Whole Tilapia with a golden brown crust, served on a platter with white rice and spicy Asian Spinach Salad. This recipe is also quite yummy with Trout.


Baked Whole Tilapia
Ingredients:
Tilapia
Oranges
Olive Oil or Reserved Bacon Fat
Garlic
1 Cup Flour
1 Cup Corn Flour
Dried Parsley
Kosher Salt
Directions:
Tilapia is an economical fish that has a light, flaky texture. It is a somewhat small fish, so it would be wise to bake one per person. Squeeze Oranges over the fish and rub thoroughly with Olive Oil or reserved Bacon fat. Insert chopped or whole Garlic cloves and sliced Oranges into the center of the fish. Mix 1 cup Flour, 1 Cup Corn Flour, dried Parsley and Kosher Salt. Dust the Tilapia with this mixture. Bake on a greased pan in an oven preheated at 400 degrees for 15 minutes, then gently turn over and continue baking for an additional 15 minutes or until golden brown.


Asian Spinach Salad
Ingredients:
3 cups thawed frozen chopped Spinach
1 Onion
2 teaspoons Red Wine Vinegar
1 tablespoon Korean Hot Sauce
3 tablespoons Soy Sauce
Slice onion super thin and toss in with the Spinach. Combine the rest of the ingredients together with Spinach and refrigerate. This salad is served cold as a garnish to White Rice.

ROSE TIPS- GARDEN

Last week I've had the pleasure of checking out a gardening blog of note called Mr. Brown Thumb located at http://mrbrownthumb.blogspot.com Within the blog is a wonderful idea of using toilet paper tubes for starting seeds. The bottom of the tube is folded, soil is added along with seeds, and they are then placed in a waterproof tray to prevent leakage. After the seeds sprout and the plants are to be placed in the ground, the whole thing including the tubing can be planted. I have quite a few wrapping paper tubes that I have saved for this purpose. This week, I intend to try this idea and create as many seed starter containers as possible. I will also experiment by trying to start seeds that were harvested and stored from winter squash that I enjoyed last year.

Saturday, April 11, 2009

"Cabbage Steaks"!

Cabbage is very economical and versatile. It can be used in stir-fry, soups, or salad, but one of my favorite ways to serve it is all on its own!Cut a head of cabbage into "steak" sized slices. Brush both sides with Olive Oil and Garlic. Sprinkle the top with Parsley, Kosher Salt and Pepper. Place on a broiling pan and slip it into the oven preheated at 350 degrees. Bake for 25-30 minutes or until you can really smell the aroma of the Garlic and the cabbage steaks become golden. Gently remove and sprinkle with Parmesan Cheese. The cabbage will be very tender and the flavor is awesome!

DAYDREAM

Remember being a kid and daydreaming? As a little sprout from California I was raised up on sunshine, daydreams and ocean mist. I loved the ocean. Walking over craggily rocks just to feel the moist, soft sand beneath my toes. Looking at the water that stretched all the way to the horizon, I ran toward the waves- then away from the waves. Playing tag with the ocean, but always eventually going completely in. Salty cold water stinging and numbing as I tumbled about. I felt alive and invigorated, finding the perfect wave to carry me back to shore. Then began the hunt for beautiful ocean glass. Colors of green, pink, blue and brown. Smoothed and softened from the elements that they lay in. Collecting the glass and poking around at the crazy seaweed that lay strewn along the beach as I made my way back to the blanket. I would then lay on the soft blanket and stare at my pretty glass, daydreaming with seagulls flying overhead. In an old box, I still have a few pieces of the ocean glass that I pull out to look at from time to time.

Wednesday, April 8, 2009

"ROSE-TIPS" - Short on Eggs?

**If you are making a recipe and find yourself short of one egg, substitute 1/4 cup Sour Cream. If you find yourself short of one egg and Sour Cream at the same time, try 1/4 cup Mayo. If you find yourself short of one egg, Sour Cream and Mayo, head to the store!

From River-Rose


Perhaps a little rain today. A rare moment of calm water and even calmer thoughts. Sitting on a little spot in the world.


Tuesday, April 7, 2009

QUICHE!

IT'S ELEGANT YET INEXPENSIVE!

You don't have to spend an arm and a leg to entertain this Easter. This quiche is very beautiful as a table centerpiece and can be made with simple ingredients. It's easy to make and convenient as it can be made ahead of time. Pair it with roasted Asparagus or a wonderful spring salad. Add your favorite ingredients to the filling or try the recipe below!

**Step 1** Preheat oven to 350 degrees and gather together your ingredients. 6 Eggs, 1 Cup Cooked Bacon, 1 Cup Mushrooms 1 Cup Milk or Cream, 1 Cup Cheddar-Jack Cheese, 1 thawed Deep Dish Pie Crust






*Step 2** Mix ingredients together.








**Step 3** Add ingredients to pie crust.









**Step 4** Bake uncovered at 350 degrees for 35-45 minutes or until an inserted knife comes out clean.




RECIPE

Easter Egg Bird's Nest
This is a pretty way to incorporate your child's decorated Easter eggs into Easter Brunch or Dinner.
Get a package of Pillsbury Crescent Rolls and when you roll them up try to make them a little thinner than usual. Then press both ends of the croissants together to create a circle. Bake as directed and let cool. When you are ready to serve, place them on a pretty tray and put a decorated hard boiled egg right in the center! Decorate around the platter by including jelly beans or resting the croissants on a bed of coconut. It will look like each egg has it's own little nest!

RECIPE- SWISS ONION BAKE

This is so delicious. It's almost like an egg fondue served over toasted french bread and its a great way to use up all those hard boiled eggs after Easter. Yummm!

Swiss Onion Bake

2 Tablespoons Butter or Margarine

1 1/2 cups sliced Onion

6 hard-boiled Eggs, sliced

1 1/2 cups shredded Swiss Cheese

1 can condensed Cream of Chicken Soup

3/4 cup of Milk

1/2 teaspoon prepared mustard

Toasted French Bread Slices or Toast Points

Preheat your oven to 350 degrees and on the stove top melt butter in a skillet. Add the sliced onion and saute until tender. It's already starting to smell good! Spread onion on the bottom of a baking dish. Top with sliced Eggs and sprinkle the shredded cheese over. In a sauce pan or microwave, warm the soup, milk and mustard, stir as you go along until it is smooth. Pour mixture over casserole and bake covered for about 30 minutes. Serve spooned over toasted bread.

Monday, April 6, 2009

KITCHEN CALENDAR- GARDEN

PLAN THE VEGETABLE GARDEN!
I am looking forward to planning my vegetable garden. My garden space is pretty small so I try to squeeze in as much as possible. I'm still learning and have made a few mistakes such as planting a smaller plant next to tomatoes which grew so large that it blocked out the sun for those plants. Oh well- live and learn!!

HEIGHT AND SPACE- WHICH PLANTS GROW TALL AND WHICH STAY SMALL CAN DETERMINE PART OF THE DESIGN FOR A GARDEN. HOW MUCH SPACE EACH PLANT WILL NEED SHOULD ALSO BE CONSIDERED.

COMPANION GARDENING- WHICH PLANTS GROW WELL TOGETHER AND ALSO PROTECT EACH OTHER FROM INSECTS. FRENCH MARIGOLDS WILL HELP PROTECT A VEGETABLE GARDEN, ALSO PEAS AND CARROTS MIXED WITH CHIVES CAN ENHANCE EACH OTHERS GROWTH. SPINACH PLANTED NEAR STRAWBERRIES GROW WELL AS THEY BOTH NEED A SUFFICIENT AMOUNT OF WATER.

TIMING- WHEN THE PLANTS WILL BE HARVESTED CAN ALSO DETERMINE THE DESIGN, AS THOSE THAT COME TO MATURITY FIRST CAN BE PLACED IN AN EASY TO ACCESS AREA.

MENU- I LOVE TO GRILL DURING THE SUMMER AND FALL, SO IT'S REALLY COOL WHEN I CAN JUST PLUCK SOMETHING FROM THE GARDEN THAT CAN GO WITH A GREAT STEAK, CHICKEN OR FISH. I KEEP IN MIND WHAT MY MENUS WILL LOOK LIKE DURING THESE SEASONS AND TRY TO PLAN MY GARDEN ACCORDINGLY.

MONEY- JUST AS WITH ANYTHING ELSE, THE FINANCIAL PART IS TAKEN INTO CONSIDERATION. WHAT IS ON MY GARDEN WISH LIST AND WHAT MAY ACTUALLY HELP OUT MY POCKET BOOK MAY BE TWO DIFFERENT THINGS!

****Check out the "Google for Gardeners" feature located on the sidebar for any gardening questions!

KITCHEN CALENDAR- FINANCE

Put the Beatles- "Tax Man" or Pink Floyd's - "Money" on that stereo and Get 'Er Done!
FEDERAL TAXES DUE ON APRIL 15TH
  1. FINISH TAXES AND MAKE COPIES
  2. FILE ALL PAPERWORK
  3. NEW FOLDERS FOR NEW TAX YEAR!
  4. BE GLAD THAT'S OVER WITH!



Wednesday, April 1, 2009

BETTER LUCK NEXT YEAR!

Sometimes a joke can come back to haunt you! Today is April Fool's Day and for breakfast I thought it would be nice to set out a nice glass of ice-cold orange juice for my kids. They really should have known something was up because on a normal day the only thing set out would be their cereal bowls and spoons. Being good natured and hungry for everything, they went for it. The only problem was that it contained about 90% lemon juice and the rest was only orange juice. Well my youngest, being the first to the breakfast table, said so sweetly, "thanks mom" that I felt kinda bad as he brought the glass to his lips. But I held strong! I watched as he took a polite sip and made a sour face, but said- "it's good". I couldn't take it anymore and said "April Fool's! It's really lemon juice and don't tell your brother". He agreed and now I had a silent partner! Next thing you know, the oldest came to the breakfast table and I say as sweetly as can be, "Morning Hon! There's some orange juice for you!". He proceeds to lift the glass and gulp down all of the contents without a single worry! Wow! I really thought he would notice. He just said, "Mom, better luck next year"!