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Farro With Chicken Sausage and Apples

11 Apr

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Trader Joe’s has this ten minute farro that I love.

It’s an 8.8 ounce blue bag.

It is great for a salad or soup without having a ton leftover.

One bag of farro cooked according to the bag directions.

One pound of cooked and crumbled chicken sausage.

Two tablespoons butter

One cup diced onions

2 cloves minced garlic

2 diced medium apples keep the skin on

Salt and black pepper

Two tablespoons maple syrup

Melt the butter

Add the onions and garlic.

Cook till soft and take out of the pan

Add the sausage to the pan, cook well done and crumble into small pieces.

Add the apples and cook for a couple of minutes.

Take off the heat and add the farro, onions and garlic

Mix well

Add diced fresh parsley

Serve warm or cold

 

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Miso Soup

27 Mar

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This is a take off from a recipe I found in the newspaper and I made it my way.

I am a miso soup novice and this is my first try.

Since I do nothing without garlic and onion this is it.

One tablespoon of canola oil

One very large diced onion

Two inch piece of peeled and fine diced fresh ginger

6 cloves diced garlic

6 cups water

4 teaspoons mild miso paste

1 tablespoon soy sauce

2 tablespoons lime juice

One cup sugar snap peas or pea pods

6 cups thinly sliced bok choy

One cup thin sliced carrots

Chopped scallions

optional add ins:

sliced mushrooms

hot peppers

basil

tofu

rice noodles

Heat the oil and add the onion, ginger and garlic

Cook till the onions are soft but not brown

Add the water and bring to a boil for five minutes

Stir in the miso paste and simmer for ten minutes

Add the soy sauce and lime juice

Make sure the broth is seasoned to your liking now so adjust the soy sauce and miso.

Add the carrots, bok choy and sugar snaps

Do not boil again just let it simmer for ten minutes

The sugar snaps should still be crunchy

I am going to double the broth next time and freeze a container without the vegetables.

 

Zucchini, Shallots, Basil and Feta

23 Mar

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My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

Kung Pao Brussel Sprouts

22 Mar

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Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.

 

 

Oatmeal with blueberry sauce

21 Mar

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Shaws had the blueberries for .99 cents

So I bought a ton.

They are really delicious.

I made a quick blueberry sauce to put on oatmeal.

1 1/2 cups blueberries

1/2 cup water

1 tablespoon honey

1/4 teaspoon vanilla extract

1/2 teaspoon cornstarch

One cup dried oats, cooked

Put everything except the oats in a pan

Bring to a boil

Stir till it thickens just a little

Pour over the cooked oatmeal

This can be made with any fruit.

I put some leftover blackberries in the sauce so don’t be afraid to mix and match any fruit.

This makes enough for two portions maybe three but not in my house.

 

 

Blackberry Salad

12 Mar

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The blackberries are gorgeous so this is the time to take advantage of them.

They are wonderful in salads.

6 handfuls of any type of greens

I put arugula in everything  so I mixed it with field green.

1/2 cup blue, goat or feta cheese

1/2 to 1 cup of blackberries

2 diced scallions

2 cooked crumbled chicken sausage or 6 to 8 slices crumbled cooked bacon

One sliced hot pepper (optional). You can use a sweet pepper.

6 basil leaves

Dressing

1/3 cup balsamic vinegar

1/3 cup olive oil

2 tablespoons honey

1/2 teaspoon dried basil

One clove minced garlic

Put all the greens in a bowl

Top with the scallions, meat, cheese and basil

Set aside

Put the vinegar, oil, garlic, honey and basil in a magic bullet and mix well.

Add the dressing sparingly because it is sweet.

The sweet dressing goes so well with the berries

The pepper can be put on the side but I like the hot and sweet combination.

Rice Noodle Egg Roll Bowl

8 Mar

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The Taste of Home is another blog I follow.

They have fabulous recipes.

This is a takeoff on one of their recipes.

2 tablespoons sesame oil

3/4 pounds ground pork or chicken

3 tablespoons low sodium soy sauce

3 cloves minced garlic cloves

One heaping teaspoon grated ginger

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon pepper

One teaspoon chili paste with garlic (optional)

3 teaspoons Trader Joe Thai Sauce

4 to 6 cups shredded cabbage

2 cups shredded carrots

4 to 6 ounces rice noodles plus 1/2 cup noodle water

4 sliced green onions

Heat the sesame  oil in a large wok.

Add the ground pork and stir fry till it is small dime size crumbles

Add the soy sauce, garlic, ginger, salt, turmeric, pepper, Thai sauce and chili paste sauce

Stir fry for one minute to cook the spices.

Add the cabbage and carrots and stir fry till cabbage is soft about five minutes.

Cook the noodles according to the package directions but save 1/2 cup of the noodle water when you drain them.

Mix everything together

Add the extra water if it is dry. I did.

Top with the green onions

This is just like real Chinese food.

Some people like more soy sauce, duck sauce or hot mustard on the side.

You can also add baby shrimp when you add the cabbage.

I have become obsessed with rice noodles but I would make the filling without the noodles to make a lettuce wrap.

It really tastes like the egg roll filling.

Give yourself $3.00 for every portion and a pat on the back for not eating the extra calories from the fried wonton skin.