tag:blogger.com,1999:blog-83427960878248373312024-03-05T23:32:40.125-06:00In the KitchenPenny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-8342796087824837331.post-83258274600125337482023-11-20T11:26:00.000-06:002023-11-20T11:26:27.615-06:00Flan<div style="text-align: left;"><div style="text-align: center;"><b>FLAN (Spanish caramel custard)</b></div><div style="text-align: center;">Adapted from Craig Claiborne, <i>The New York Times Menu Cookbook</i> (1966)</div><div style="text-align: center;">12 servings </div><div><br /></div><div>The first cookbook I used, back in my college days was <i>The New York Times Cookbook</i> by Craig Claiborne, and I added in the NYT <i>Menu</i> and <i>International</i> cookbooks. They’re all very good, and David and I have favorite recipes from each of them. Here’s a recipe from the Menu cookbook that I turn to when I need a dessert that will serve 8-12 people. The bonus is that it’s very simple to make. The recipe says it will serve 12, and it will. But last night I served it to 9, and everyone wanted the small second serving that I could pass out. It’s so good that I find myself thinking about halving the recipe for a smaller dinner party. I think that would work, maybe baking the custard in an 8” cake pan. I’d reduce everything in half except for the sugar that is caramelized—I’d probably do 2/3 cup for that.</div><div><br /></div><div>The flan can be made a day ahead; but leave it in the casserole, only turning it out until you’re ready to serve it.</div><div><br /></div><div>1-1/2 cups sugar (divided 1 and 1/2)</div><div>1/8 t. salt</div><div>2 t. vanilla extract</div><div>7 large eggs</div><div>1/2 cup cold milk </div><div>4 cups hot milk (heated up, but not to boiling point)</div><div><i>(I used skim milk for all the milk, which made for a lighter dessert. Using 2% or whole milk would also be fine.)</i></div><div><br /></div><div>Preheat oven to 325 degrees.</div><div><br /></div><div>Warm up the 1-1/2 quart casserole that you’ll be using by letting it sit in a pan of hot water. This will prevent the caramel from hardening before you can coat the bottom and sides of the pan in the next step.</div><div><br /></div><div>Stir and cook one cup of the sugar in a small heavy saucepan over medium heat until it is melted; it will be an amber color. (Along the way it will form into crystallized chunks, which made me very nervous the first time I did this, but just keep stirring and it will all eventually melt.) Pour the caramel into a 1-1/2 quart casserole, turning to coat all the bottom and as much of the sides as possible. </div><div><br /></div><div>In a medium or large bowl, combine salt, vanilla and remaining 1/2 cup sugar. Mix well. Add the eggs and beat lightly with a rotary beater or electric mixer. Stir in the cold milk, then slowly add in the hot milk, and mix well.</div><div><br /></div><div>Pour the custard into the caramel-coated casserole. Set in a pan of hot water. Bake in the oven for 1 hour and 20 minutes, or until a knife inserted into the center of the filling comes out clean. (I left it for about 15 minutes more last night, using a friend’s oven. The knife came out clean at 1:20, but I didn’t like how very loose the custard looked.)</div><div><br /></div><div>Remove from the oven and cool. Then chill in the refrigerator. Just before serving, run a knife around the edge of the flan; go around twice. Then turn it out into a shallow bowl or a slightly cupped serving plat that is about two inches larger than the flan. Serve by slicing or spooning out, drizzling caramel over the top.</div><div><br /></div><br /></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com3tag:blogger.com,1999:blog-8342796087824837331.post-17863767728142654232023-07-08T22:25:00.000-05:002023-07-08T22:25:33.241-05:00Rosemary Gin & TonicI was very excited last night when I improvised a new cocktail, applying the
principle of the <a href="https://penny-inthekitchen.blogspot.com/2016/02/a-rosemary-cocktail.html" target="_blank">rosemary gimlet</a> recipe I love to a gin and tonic. The gin and
the lime juice are the same, but including tonic makes a nicer drink for summer.
Why not add in some rosemary syrup too? This drink is definitely delightful. <div><br /></div><div>When I sat down to write up my discovery, I thought I should google “rosemary
gin and tonic” to see if someone else had thought of it too, and of course they
had. <a href="https://www.mygourmetconnection.com/rosemary-gin-and-tonic/" target="_blank">Here’s a recipe</a> very close to what I came up with, just with somewhat
different measurements. </div><div><br /></div><div style="text-align: center;"><b>ROSEMARY GIN & TONIC </b></div><div style="text-align: center;">
1 drink </div><div><br /></div><div>Note: You’ll want to make the rosemary syrup in advance, giving it time
to cool. </div><div><br /></div><div>• 1-1/2 oz. gin (or however much you like in your gin & tonic)</div><div>• ice
cubes </div><div>• tonic water </div><div>• 2/3 oz. rosemary syrup (recipe below) </div><div>• lime wedge </div><div><br /></div><div>Put
some ice cubes into a tall glass. Add gin and then as much tonic as you like.
Add the rosemary syrup and squeeze in the lime juice. That’s it! </div><div><br /></div><div><br /></div><div style="text-align: center;">ROSEMARY SYRUP </div><div style="text-align: center;">(enough for about 4 drinks; will keep in fridge for
several weeks) </div><div style="text-align: center;"><br /></div><div>1/4 cup water </div><div>1/4 cup sugar </div><div>1 tablespoon coarsely chopped fresh
rosemary leaves </div><div><br /></div><div>To make the syrup, heat the water, sugar and chopped rosemary
leaves in a small saucepan, stirring occasionally, until the mixture is hot and
sugar is dissolved. Remove from heat and let cool completely. Once cool, strain
the rosemary syrup into a jar (discarding the rosemary), and refrigerate until
ready to use.</div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-78910034398567120702022-06-09T18:13:00.001-05:002022-07-30T15:45:46.742-05:00Blueberry Poppy Seed Cake<div style="text-align: left;"><div>I already have a <a href="https://penny-inthekitchen.blogspot.com/2014/08/blueberry-crumb-cake.html" target="_blank">blueberry cake recipe</a> that I like very much, but when I saw this recipe that combines blueberry cake with poppy seed cake, I couldn't resist trying it. And now this is my favorite blueberry cake—enjoy!</div><div><br /></div><div style="text-align: center;">BLUEBERRY POPPY SEED CAKE</div><div style="text-align: center;">adapted from https://cooking.nytimes.com/recipes/1022250-blueberry-poppy-seed-cake</div><div><br /></div><div>nonstick cooking spray</div><div>¾ cup granulated sugar</div><div>¼ cup unsalted butter, softened</div><div>¼ cup canola or other neutral oil</div><div>2 large eggs</div><div>¾ cup sour cream (can substitute yogurt—I used about half sour cream, half plain no-fat yogurt)</div><div>1 ¼ teaspoons almond extract (optional—I did not use)</div><div>1 teaspoon vanilla extract</div><div>some lemon zest (optional; I used some dried lemon zest I had on hand)</div><div>¾ teaspoon kosher salt </div><div>1 ½ cups all-purpose flour (I used 1/2 cup whole wheat pastry flour and 1 cup all-purpose)</div><div>1 ½ teaspoons baking powder</div><div>¼ teaspoon baking soda</div><div>3 tablespoons poppy seeds</div><div>1 ⅓ cups fresh blueberries (divided--leaving out 1/3 to put on top)</div><div>1/4 cup chopped walnuts or pecans, toasted if desired (optional; I didn't use them, but will try with the next time)</div><div>1 tablespoon turbinado sugar</div><div><br /></div><div>Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan (this is what I used) or 9-inch round pan with cooking spray and line the base with parchment paper. (The parchment paper is useful for blueberries that may sink to the bottom.)</div><div><br /></div><div>In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.</div><div><br /></div><div>Add the flour, baking powder, baking soda, poppy seeds, and lemon zest (if using). Mix on low speed until just combined, then fold in 1 cup blueberries (and nuts, if using) with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup blueberries on top, then sprinkle on the turbinado sugar.</div><div><br /></div><div>Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.</div><div><br /></div><div>Let the cake cool in the pan on a wire rack. I served the cake from the pan. If you prefer to turn the cake out onto a serving plate plate, let it cool for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.</div><div><br /></div></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-25478307537195857492022-05-14T11:47:00.001-05:002022-05-14T11:47:34.357-05:00Rosemary shortbread<p>Readers of this recent Times recipe were wildly enthusiastic, and now so am I. It is so simple to make (assuming you have a food processor). Lining the pan with parchment paper is the most time-consuming part, but worth doing for easy removal of the shortbread. The results are delicious, with many compliments received when I served it last night.</p><p>So long as I have fresh rosemary on hand, I think I'll stick with the recipe as given. But I might also be tempted by one or more of the add-ins, maybe currants or mini chocolate chips.</p><p>I used an 8" square pan, which resulted in thick squares. I've just purchased a 9" square pan for my next batch, as I think I'd prefer them a little thinner.</p><div style="text-align: center;"><b>ROSEMARY SHORTBREAD<br /></b>adapted from https://cooking.nytimes.com/recipes/1015820-rosemary-shortbread</div><div style="text-align: center;"><br /><div style="text-align: left;">2 cups all-purpose flour </div><div style="text-align: left;">1/2 cup granulated sugar</div><div style="text-align: left;">1 T. finely chopped fresh rosemary</div><div style="text-align: left;">3/4 t. kosher salt</div><div style="text-align: left;">1 cup (2 sticks) unsalted cold butter, cut into 1/2" chunks</div><div style="text-align: left;"><br /></div><u><div style="text-align: left;"><u>suggested add-ins (can use one or more)</u></div></u><div style="text-align: left;">minced dried fruit or currants</div><div style="text-align: left;">1/2 cup nuts (pecans or pistachios?)</div><div style="text-align: left;">mini chocolate chips</div><div style="text-align: left;">1 t. lemon or orange zest</div><div style="text-align: left;">1 t. cardamom</div></div><p style="text-align: left;">Preheat oven to 325 degrees. </p><p>Prepare an 8" or 9" square baking pan: Spray lightly with baking oil and then line with parchment paper, leaving enough overhang that you can lift out the shortbread when done. When doing the lining, I pressed the parchment paper into the corners and then cut out the overlap.</p><p>In a food processor, pulse together the flour, sugar, rosemary, and salt. Add the butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. NB: Mine stayed fine crumbs, with no sticking together. Still turned out fine.</p><p>Press dough firmly into the baking pan. Bake until golden brown, 35-40 minutes for a 9" pan, 45-50 minutes for 8." (My 8" pan took 55 minutes.) </p><p>Put pan on wire rack to cool. After a couple of minutes, cut into rectangular pieces but leave in pan. When entirely cool, lift out using the parchment paper "sling." (The cookies are crumbly, and this method, recommended by readers, helps keep them intact.)</p><p><br /></p>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-3557980910596470512022-04-25T20:45:00.001-05:002022-04-25T20:45:32.451-05:00Sheet Pan Korean Barbecued Vegetables<div style="text-align: center;"> <b>SHEET PAN KOREAN BARBECUED VEGETABLES</b></div><div style="text-align: center;">adapted from "Vegetarian Korean BBQ" in Jaden Hair, </div><div style="text-align: center;">Steamy Kitchen's Healthy Asian Favorites</div><div style="text-align: center;">serves 5</div><div><br /></div><div>The original recipe called for cutting vegetables in slabs and grilling them. I did it once this way, but I found the grilling to be too much work, so I've adapted it as a sheet pan recipe. No charred edges this way, but still delicious. It makes a satisfying meal in itself, but you could also sauté up some chicken sausage or fry some eggs for a protein accompaniment.</div><div><br /></div><div><u>Marinade</u></div><div>1/4 cup low-sodium soy sauce</div><div>2 T. olive oil</div><div>2 T. brown sugar (or maple syrup or honey)</div><div>1 t. toasted sesame oil</div><div>2 cloves garlic, finely minced (from jar is fine)</div><div>freshly ground black pepper</div><div>1 t. sesame seeds (original recipe called for toasted, but I put them in untoasted)</div><div><br /></div><div><u>Vegetables (cut into largish bite-size pieces)</u></div><div>1 globe eggplant or 2 Asian eggplants, sliced 1/2" thick and then each slice quartered (or in 6ths, for larger slices)</div><div>3 portobello mushrooms, cut in half across and then sliced 1/2" thick</div><div>2 small zucchini, sliced 1/2" thick (or one large, cut in half lengthwise and then sliced 1/2")</div><div>2 red bell peppers, seeded and cut into pieces about 1.5" square </div><div>2 leeks, sliced in half lengthwise and then cut into 2" chunks</div><div><br /></div><div><u>accompaniments</u></div><div>brown rice</div><div>mashed avocado or guacamole (optional)</div><div>kimchi (optional)</div><div><br /></div><div>Prepare the vegetables and put them in a large bowl. Pour marinade over the vegetables and mix up well. Add a little more olive oil if you think it needs it. (I did the olive oil entirely by eye—it wasn't included in the original recipe—so this measurement is a guess.) Marinate for an hour or up to 8 hours in the refrigerator. (I only had time to marinate for about 20 minutes--just left it out on the counter--and it was still great.)</div><div><br /></div><div>When getting close to cooking time, preheat oven to 400 degrees. Prepare two sheet pans: spray pan with oil, and then line with aluminum foil and spray that also.</div><div><br /></div><div>Spread out the vegetables on the two sheet pans and cook for about 25 minutes, or until vegetables are tender. Serve with rice and either avocado or kimchi—or both.</div><div><br /></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-6932599838891500832022-03-10T19:40:00.000-06:002022-03-10T19:40:36.352-06:00Poached Chicken Provencal<p>I wrote "Great!" next to this recipe some time ago, and then hadn't made it since. Maybe I was put off by the extra step of having to make tapenade as well, even though it's easy. But on a recent grocery shop trip at Aldi, I noticed a small jar of tapenade and bought it on impulse. So when I paged through this cookbook on the weekend, looking for a recipe, this one got even simpler.</p><p>What you can't necessarily tell from the recipe is that the tapenade, tomatoes, lemon juice and oil, along with a bit of broth, make into a lovely sauce that develops as you eat the the mixture. Tonight I added the note to consider having a crusty bread on hand, for soaking up the sauce.</p><div style="text-align: left;"><div style="text-align: center;"><b>POACHED CHICKEN PROVENCAL</b></div><div style="text-align: center;">adapted from Liz Vaccariello, The Flat Belly Diet Cookbook</div><div style="text-align: center;">4 servings</div><div><br /></div><div>4 boneless, skinless chicken breast halves (4 oz each)</div><div>2 cups reduced-sodium chicken broth</div><div>1 t. dried rosemary</div><div>1 lb. small red or yellow potatoes, quartered</div><div>1 cup cherry tomatoes (or more—I used a 10-oz container)</div><div>1/4 cup tapenade (can be store-bought, or see recipe below to make yourself)</div><div>3 T. freshly squeezed lemon juice</div><div>2 T. olive oil</div><div>1/2 t. freshly ground pepper</div><div><br /></div><div>crusty bread to sop up the sauce (optional)</div><div><br /></div><div>Preheat oven to 200 degrees.</div><div><br /></div><div>Place the chicken, broth, and rosemary in a medium skillet; add a little water if needed—broth should cove the chicken). Bring to a simmer over medium heat. Simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the broth (broth stays in the skillet). Place chicken on an ovenproof plate, and put in the oven to keep warm through next step.</div><div><br /></div><div>Raise the heat under the skillet to medium high. Add the potatoes and bring to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes. Add the tomatoes, cover again, and cook another 2-3 minutes, until the potatoes are tender.</div><div><br /></div><div>Spoon out the potatoes and tomatoes into a large serving bowl. (Spoon out, taking up some of the broth with the veggies, but leave most in the skillet.) Stir in the tapenade. Combine the lemon juice and oil in a small bowl and then stir into the potatoes. Sprinkle with the pepper. Serve over the chicken.</div><div><br /></div><div>The liquid left in the skillet is a delicious broth. David and I had a small bowl each as a chaser after the main course.</div><div><br /></div><div>Calories: 316</div><div><br /></div><div><b>TAPENADE</b>: I happened to have a jar of tapenade on hand this evening, so I used that. (Galesburg friends—Aldi carries tapenade in a small jar.) The tapenade recipe below is from the same cookbook as the chicken recipe, and is also good. This makes about 3/4 cup. Fine to double the recipe—tapenade is also nice as a dip for raw veggies or crackers.</div><div><br /></div><div>1 cup good olives, pitted (Kalamata, Nicoise, some green olives, etc.)</div><div>1 t. capers, drained</div><div>2 cloves garlic, cut in pieces</div><div>1 T. olive oil</div><div>1/2 T. freshly squeezed lemon juice</div><div>1/8 t. freshly ground black pepper</div><div><br /></div><div>Combine the olives, capers, and garlic in the bowl of a food processor and process until coarsely chopped. Combine the oil and lemon juice. With the machine running, add the oil mixture through the feed tube to blend into a rough paste. Add the pepper and pulse to combine.</div><div><br /></div><div>May be refrigerated for up to 2 weeks.</div><div><br /></div></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-25780862039791370842022-01-06T09:56:00.002-06:002022-01-06T09:56:56.952-06:00Beer Bread--very quick and simple!<div style="text-align: left;"><div>This is nothing like the artisan bread I like to make, but it is very good in its own right, and SO EASY to make! Just mix up a few ingredients and pop it in the oven. It doesn't look like much, and doesn't get browned on top, but it is tasty and has a nice texture, something like English muffins. I had it yesterday on the side with a bowl of soup. On the second day, this makes delicious toast, and slices also be frozen for later. </div><div><br /></div><div style="text-align: center;"><b>BEER BREAD</b></div><div style="text-align: center;">adapted from https://cooking.nytimes.com/recipes/2766-beer-bread</div><div><br /></div><div>unsalted butter or margarine, for greasing the pan</div><div>cornmeal or flour for dusting the greased pan</div><div>2 cups all-purpose flour (or you can just use 3 cups of all-purpose and cut out the rye and whole wheat flour; the Times recipe was entirely all-purpose flour)</div><div>1/2 cup rye flour</div><div>1/2 cup whole wheat flour</div><div>3 t. baking powder</div><div>1 t. kosher salt</div><div>1 T. granulated sugar</div><div>1 12-oz can of beer,* at room temperature (If you forget to take the beer out of the fridge, that's fine, you may just need to bake the bread a little longer.)</div><div><br /></div><div>optional: a reader suggests adding olives and rosemary. Sounds good, but I keep forgetting to try it!</div><div><br /></div><div>*Type of beer to use: The original recipe recommended a bland beer, but I've used an IPA and like the result—you can taste the beer in the bread, but that's not a bad thing. Other Times readers also mention liking the results with a tasty beer like stout. </div><div><br /></div><div><br /></div><div><div>1.<span style="white-space: pre;"> </span>Preheat oven to 350. Butter a 9x5x3 inch loaf pan and dust with cornmeal or flour.</div><div><br /></div><div>2.<span style="white-space: pre;"> </span>Put the flour, baking powder, salt, and sugar in a large bowl and whisk together to mix. Pour in the beer and stir just until the flour is all incorporated. </div><div><br /></div><div>3.<span style="white-space: pre;"> </span>Put the batter in the loaf pan, spread it out evenly in the pan, and bake for about 40-42 minutes.</div><div><br /></div><div>4.<span style="white-space: pre;"> </span>Let cool completely on a cooling rack before slicing.</div></div><div><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p><p><br /></p>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-73848576291761066102021-07-31T18:22:00.001-05:002021-07-31T18:33:18.162-05:00Oven-Roasted Chicken Shawarma<div style="text-align: center;"><b>OVEN-ROASTED CHICKEN SHAWARMA</b></div><div style="text-align: center;">adapted from <a href="https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma">https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma</a></div><div style="text-align: center;">6 servings</div><div style="text-align: center;"><br /></div><div>There were many good suggestions in readers' comments to this recipe as published in the NYTimes; I have adapted it incorporating several of them. The original recipe called for just 2 lbs. of chicken thighs. I had a package of 2-1/2 lbs and used it all, without changing the measurements for the marinade, which worked out fine—and this way the recipe comfortably makes six servings. Most of the preparation of this dish (both the chicken and the yogurt sauce) needs to be done well in advance, which I like as it leaves nothing to do when the guests arrive except to put it in the oven.</div><div><br /></div><div><b><u>Marinade, chicken, onions</u></b></div><div>2-1/2 lemons, juiced (with the other half-lemon juiced for the yogurt sauce)</div><div>3 T. olive oil</div><div>7 cloves garlic, peeled, smashed, and minced</div><div>1/2 t. kosher salt</div><div>2 t. freshly ground black pepper (I use a small coffee mill to grind this much pepper)</div><div>2 t. ground cumin</div><div>2 t. paprika</div><div>1/2 t. turmeric</div><div>a pinch of ground cinnamon</div><div>red pepper flakes, to taste (I used a rounded 1/4 t.)</div><div>2-1/2 lbs. boneless, skinless chicken thighs</div><div>2 large red onions, peeled and cut into 8-12 slices</div><div><br /></div><div><b><u>Yogurt sauce</u></b></div><div>3-4 cups non-fat plain yogurt (or use yogurt with some fat, if you prefer)</div><div>a dollop of mayonnaise</div><div>1 large clove of garlic, minced</div><div>assorted herbs, chopped (I had fresh basil, mint, and parsley in my garden so used all three. Za'atar was also recommended)</div><div><br /></div><div><b><u>Side dishes</u></b></div><div>cherry tomatoes or diced garden tomatoes</div><div>1 English (or other) cucumber, 1/2" dice</div><div>pitted kalamata olives</div><div>pita bread or rice (brown or white)</div><div><br /></div><div>PREPARE THE CHICKEN 4-12 HOURS IN ADVANCE</div><div>For the marinade for the chicken, combine in a large bowl the lemon juice, 3 T. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes; whisk to combine. Add the chicken and toss well to coat. Cover and store in the refrigerator for 4-12 hours.</div><div><br /></div><div>PREPARE THE YOGURT SAUCE</div><div>Whisk together the yogurt and mayonnaise, and then add in the garlic and herbs. Cover and refrigerate for 4-5 hours. (If pressed, and you did this at the last minute, it would also be fine.)</div><div><br /></div><div>ROAST THE CHICKEN</div><div>Preheat the oven to 425 degrees. Grease a rimmed sheet pan with 1 T. olive oil. Add the sliced onion to the chicken and marinade and toss to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading out evenly across the pan. (You can add in a little of the marinade also, but just to wet the chicken a little, not so it is sitting in liquid.)</div><div><br /></div><div>Put the pan in the oven and roast until the chicken is cooked through, about 30 minutes. Remove from the oven and slice the chicken into small pieces. Serve with the onions, side dishes, and yogurt sauce.</div><div style="text-align: left;"> </div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com2tag:blogger.com,1999:blog-8342796087824837331.post-39016573067098631442021-07-31T17:50:00.004-05:002021-07-31T18:33:45.541-05:00Peach Upside-Down Cake<div style="text-align: left;"><div style="text-align: center;"><b>PEACH UPSIDE-DOWN CORNMEAL CAKE</b></div><div style="text-align: center;">adapted from Cory Schrieber and Julie Richardson, <i><a href="https://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763/ref=sr_1_1?dchild=1&keywords=rustic+fruit+desserts&qid=1627771356&sr=8-1" target="_blank">Rustic Fruit Desserts</a></i>, a cookbook that I highly recommend</div><div style="text-align: center;">serves 8</div><div style="text-align: center;"><br /></div><div>The original recipe calls for baking in a 10" cast-iron skillet or in eight 5-oz ramekins. I use instead an 8" square Pyrex baking dish, and that works well. I have always made this with peaches, but the recipe also suggests other stone fruit: apricots, nectarines, plums or cherries. The last time I made this, I forgot to put buttermilk on the shopping list, so I used some dried buttermilk powder that I keep on hand, and the cake was still lovely. Leftover cake is delicious for breakfast! </div><div><br /></div><div><b>FRUIT TOPPING</b></div><div>Enough stone fruit to fill the bottom of an 8" square baking dish (e.g., about 4-5 peaches, sliced)</div><div>1/4 cup (2 oz) unsalted butter, melted</div><div>1/2 cup packed brown sugar</div><div><br /></div><div>Preheat oven to 350 degrees.</div><div><br /></div><div>Melt the butter in a medium saucepan. Add the brown sugar and stir until the sugar dissolves and blends with the butter to form a kind of caramel. Spread the butter/sugar mix on the bottom of the baking pan and arrange the fruit on top of it, arranged in rows or circles or however you like.</div><div><br /></div><div><b>CAKE</b></div><div>1-1/4 cups all-purpose flour</div><div>3/4 cup fine cornmeal</div><div>1-1/2 t. baking powder</div><div>1/4 t. baking soda</div><div>1/2 t. fine sea salt</div><div>1/2 cup (4 oz) unsalted butter, at room temperature</div><div>2/3 cup granulated sugar</div><div>2 eggs</div><div>1 t. pure vanilla extract</div><div>1/4 cup buttermilk</div><div><br /></div><div>Put in a medium-size bowl the flour, cornmeal, baking powder, baking soda, and salt; whisk them together and set aside.</div><div><br /></div><div>In a larger bowl, use an electric mixer to cream together the butter and sugar, beating for 3-5 minutes, until light and fluffy. Add the eggs one at a time, then the vanilla. Stir in the flour mixture alternately with the buttermilk.</div><div><br /></div><div>Spoon the batter on top of the fruit and gently spread it over the fruit layer.</div><div><br /></div><div>Bake for about 40-45 minutes, or until the center of the cake springs back lightly when touched. Allow to cool for at least 20 minutes before flipping over. It's nice to do the flip at the table, so guests can see the transformation.</div><div><br /></div><div>Delicious served as is, but also nice with some <a href="https://penny-inthekitchen.blogspot.com/2016/06/low-fat-vanilla-cream.html" target="_blank">low-fat vanilla cream</a> as an option for a topping.</div><div><br /></div></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-14069638358004717332021-03-25T15:03:00.006-05:002021-10-10T17:25:20.047-05:00Sheet-Pan Roasted Mushrooms and Spinach<p>This sheet-pan recipe is for vegetables only, but it makes a full meal with an addition of a simply cooked protein. I served this with a fried egg on top one night, and the next night served the leftovers with some pan-fried Aidell's chicken sausage. Both ways were very good, but I think I liked the egg best. Other suggestions were to serve it with salmon, chicken, steak, or wrapped in an omelet, and it would also work over rice or noodles.</p><p>The original recipe did not include red pepper, but I had one on hand, so I added it, and liked the addition. Another time I added a zucchini. Amounts are flexible. Simple recipe, delicious results, and great as leftovers, too! For example, I've used the leftovers inside an omelet, also delicious.</p><div style="text-align: center;"><b>SHEET-PAN ROASTED MUSHROOMS AND SPINACH<br /></b>https://cooking.nytimes.com/recipes/1021960-sheet-pan-roasted-mushrooms-and-spinach<br />4 servings</div><div style="text-align: center;"><div style="text-align: left;"><ul style="text-align: left;"><li>1 pound mushrooms (either regular or baby portabellas), trimmed and sliced about 1/4" thick</li><li>3 small shallots, peeled and sliced vertically</li><li>1 red pepper, sliced in strips, and then halved (optional)</li><li>4 garlic cloves, peeled and chopped</li><li>2 T. olive oil, plus more as needed</li><li>freshly ground pepper</li><li>8-10 oz. baby spinach (you can substitute kale, but add it after cooking other vegetables for about 10 minutes, and then continue to cook for another 8 minutes)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat oven to 425 degrees.</div></div><p style="text-align: left;">Toss together in a large bowl: the mushrooms, shallots, garlic, and 2 T. olive oil. Season with some freshly ground pepper. Put the mixture into a rimmed sheet pan, and spread out evenly. Roast for about 15-20 minutes.</p><p>Take the sheet-pan out of the oven, and add in the spinach, drizzle with a little olive oil (maybe a tablespoon), and toss with the mushrooms. Roast until the spinach is wilted, about 5 minutes, turning once about half-way through. </p>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com3tag:blogger.com,1999:blog-8342796087824837331.post-40026377550594718882021-03-08T20:24:00.004-06:002023-11-17T11:42:09.523-06:00Sheet-pan Roasted Chicken with Cauliflower and Yogurt Sauce<p>This dish is simple enough to make for a week-day supper, but it would also make an elegant dish for guests. And how lovely that before long, we'll be able to have (vaccinated) guests to dinner! </p><p>The original recipe did not call for any marinating time, but several commenters on the NYTimes site suggested it, and I think it makes a big difference. I removed the skin, which I think also helped the flavor penetrate the meat. About the herbs--I think using both mint and coriander would be great, but I can't bring myself to buy a little packet of mint in the store, because in a couple of months I'll have bushels of it growing in my herb garden. The sauce was delicious with coriander only; I upped the amount a little because of omitting the mint. </p><div style="text-align: center;"><b>SHEET-PAN ROASTED CHICKEN WITH CAULIFLOWER AND YOGURT SAUCE<br /></b>adapted from https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt<br />serves 4</div><div style="text-align: left;">1 teaspoon ground coriander<br />1 teaspoon smoked paprika<br />1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)<br />4 tablespoons olive oil (divided 2 and 2)<br />salt and black pepper<br />chicken bone-in thighs and/or drumsticks, enough for 4 people, skin removed<br />1 large cauliflower (about 2 pounds), cut into 2-inch florets)<br />3 shallots, quartered lengthwise (about 1 heaping cup)<br />1-¼ cups plain non-fat yogurt (Greek yogurt also fine)<br />2 tablespoons chopped fresh mint (also delicious with cilantro only)<br />2 tablespoons chopped fresh cilantro<br />2 tablespoons lemon juice, plus more for serving<br />1 garlic clove, finely chopped or grated</div><p>In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 2 tablespoons oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Let marinate in the refrigerator for several hours or overnight. </p><p>When getting close to cooking time, preheat the oven to 425 degrees; cover a large sheet pan with aluminum foil for easier clean-up.</p><p>Put the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper in a bowl. Toss to coat. </p><p>Arrange the chicken in the middle of the sheet pan. Then arrange the vegetables in a single layer surrounding the chicken.</p><p>Bake until the chicken is cooked through and the cauliflower is browned, about 40 minutes. </p><p>While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.</p><p>Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with the yogurt sauce.</p><div><br /></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com4tag:blogger.com,1999:blog-8342796087824837331.post-20139416555828435532021-01-18T19:47:00.002-06:002021-01-18T19:48:56.319-06:00Update of recipe for Red Curry Lentils with Sweet Potatoes and Spinach<p>I made this recipe again tonight, and found myself thinking, "I wish I could have people over for dinner so I could serve this to them!" If you haven't tried this yet, I do encourage you, especially now that I've simplified the recipe a little bit, combining some steps together. The original recipe called for browning the sweet potato first, and then taking it out of the pot to cook the onion. But I forgot to remove the sweet potatoes, and the few extra minutes of cooking did no harm. So I've changed the directions to cook them together. And since I like to chop garlic, ginger, and onions in sequence in my food processor, I've changed the directions so these ingredients are all added in together. Finally, I took out the original recipe's suggestion that cilantro and toasted coconut be used as final add-ons at the table. I used neither tonight, and think they're entirely unnecessary. The flavors of this stew are already complex and delicious, so why bother with more ingredients?</p><p>So, here's a link to the revised recipe. Enjoy! </p><p><a href="https://penny-inthekitchen.blogspot.com/2020/01/red-curry-lentils-with-sweet-potatoes.html">https://penny-inthekitchen.blogspot.com/2020/01/red-curry-lentils-with-sweet-potatoes.html</a></p>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-67465803309732245862021-01-17T14:49:00.004-06:002021-01-17T14:49:33.345-06:00Cooking for lunch: Tomato and White Bean Soup with Lots of Garlic<p>It's rare for me do any real cooking for lunch. Standards are things like pouring boiling water into a container of dry soup, maybe a peanut butter sandwich or tuna fish, or if I'm feeling ambitious, matzah fry (scrambled eggs with a piece of matzah crumbled in). But when I saw this recipe in the NY Times, it sounded really good to me, and so simple and quick to make that I decided to try it for lunch. I highly recommend it! This is basically tomato soup, but with much more substance/depth than opening a can of Campbell's. I had the soup with an apple and some nuts, and found that to be a very satisfying meal.</p><p><i>(Sorry for the extra spaces between the lines before the instructions--something odd going on, making it impossible for me to make them single spaces.)</i></p><p style="text-align: center;"><b>TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC</b></p><p style="text-align: center;">https://cooking.nytimes.com/recipes/1020733-tomato-and-white-bean-soup-with-lots-of-garlic</p><p style="text-align: center;">4-5 servings</p><p>10 garlic cloves</p><p>¼ cup extra-virgin olive oil</p><p>2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid. Drain one can but use both beans and liquid from the other can.*</p><p>1 (28-ounce) can crushed tomatoes</p><p>1 cup stock or water, plus more as needed</p><p> Kosher salt and black pepper</p><p> Heavy cream, for serving (optional)</p><p> </p><p>Peel the garlic, then smash the cloves using the flat side of a chef's knife or the bottom of a heavy skillet until wispy and flat.</p><p>In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, stirring occasionally, until golden brown, 3 to 5 minutes.</p><p>Add the white beans and the liquid from one can, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.</p><p>Using an immersion or regular blender, purée the soup until smooth. Add stock or water to thin as desired. (I did not thin.) Season to taste with salt and pepper. <i>(I did not use any salt.)</i> Option: Drizzle with heavy cream before serving.<i> (I happened to have cream on hand, so drizzled some on the first time I served the soup. I forgot about it the next day when I had the soup for a second lunch, and didn't notice any difference. So, no need to add cream!)</i></p><p>*<i>This is what I did, following advice from one commenter. The original instructions were to not drain either can, and use the liquid from both cans. I might try that the next time, as it makes it that much easier to leave out a step and not have a colander to wash.</i></p><p><br /></p><p><br /></p><p></p>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com6tag:blogger.com,1999:blog-8342796087824837331.post-21819442325158251432020-12-27T18:17:00.000-06:002020-12-27T18:17:20.235-06:00Mayor González's Casserole of Carrots and Eggs<p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">If I had come across this recipe just from looking through a cookbook, I don't think it would have caught my eye. But luckily, I had the dish when a guest at the Carlin-Metz household, and it was delicious. Liz also made a gift to me of the book the recipe came from, and I now happily make it for myself. When I made it recently I included both raisins and kalamata olives. I think next time I'd do one or the other, probably the raisins. Note that the dish needs to be refrigerated for 6 hours before serving.</span></div><p></p><p>The recipes in this book have a disturbing origin—they all come from recipes mentioned in the trial records of the Spanish Inquisition, when particular food practices were offered as evidence that a converso family was secretly practicing Judaism. (Conversos were Jews whose families had converted to Christianity, under the threat of expulsion or death.) This particular recipe was offered as evidence of Mayor González making a Sabbath dish for her family on a Friday. Mayor had also been observed slaughtering a goose in the Jewish fashion by cutting its throat. She was sentenced in 1483 to life imprisonment and confiscation of property, a sentence that was later reduced to certain penances, and then eventually commuted. She got off very lightly compared to others whose stories are told in this book. . .</p><h4 style="text-align: center;">MAYOR GONZALEZ'S CASSEROLE OF CARROTS AND EGGS<br /><span style="font-weight: normal;">lightly adapted from David Gitlitz and Linda Kay Davidson, </span><br /><span style="font-weight: normal;"><i>A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews</i></span></h4><h4 style="text-align: center;"><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;">2 cups baby carrots (or regular carrots, cut into sticks about the size of baby carrots)</span></div><span style="font-weight: normal;"><div style="text-align: left;">2 cups vegetable broth</div><div style="text-align: left;">2 hard-boiled eggs, coarsely diced</div><div style="text-align: left;">2 eggs, beaten</div><div style="text-align: left;">2 green onions, thinly sliced</div><div style="text-align: left;">1/2 cup raisins (optional)</div><div style="text-align: left;">1/4 cup sliced olives (optional)</div><div style="text-align: left;">1/2 cup grated Romano cheese</div><div style="text-align: left;">1/2 t. ground dried cardamom</div><div style="text-align: left;">1/8 t. ground cloves (optional)</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1/2 t. pepper</div><div style="text-align: left;">1 T. bread crumbs or matzoh meal</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350. Lightly grease an 8" square ovenproof baking pan (glass if you have it), or a similar-sized casserole dish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Boil the carrots in the vegetable broth for 10 minutes, or until fork tender. Drain, reserving 2 T. of the liquid. Cool. Slice baby carrots lengthwise in half.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a bowl, combine the carrots, hard-boiled eggs, green onions, and the 2 T. of reserved broth. Add the beaten eggs, and also the raisins and/or olives, if using.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In another bowl, mix the cheese and spices. Add the bread crumbs and stir. Pour the dry mixture into the carrot mixture and combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the mixture in the baking pan and level it out. Bake 45-50 minutes, or until the bottom just begins to brown. Refrigerate for at least 6 hours. You can then serve it cold, or reheat it before serving (which is what I did.) </div></span></h4><p></p><h2 style="text-align: left;"><br /></h2>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-64855700163636601322020-12-27T17:34:00.000-06:002020-12-27T17:34:14.349-06:00Margaret Lagan's Chocolate Roll<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">Margaret often brought this chocolate roll to family gatherings. It was always highly anticipated! I don't often make a recipe that needs some special manipulation (like rolling the cake), but this is definitely worth it, and not difficult, though I do recommend having a second person on hand to help with that part. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">MARGARET LAGAN'S CHOCOLATE ROLL</div><div class="separator" style="clear: both; text-align: center;">serves 8</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>cake</u></div><div class="separator" style="clear: both; text-align: left;">7 eggs, separated—put whites in large bowl and yolks in medium bowl</div><div class="separator" style="clear: both; text-align: left;">1/2 c. confectioners sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 c. cocoa (plus more to sprinkle on towel)</div><div class="separator" style="clear: both; text-align: left;">1 t. vanilla</div><div class="separator" style="clear: both; text-align: left;">1 to 1-1/2 T. butter, margarine, or Crisco </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>filling</u></div><div class="separator" style="clear: both; text-align: left;">1/2 pint (8 oz) whipping cream</div><div class="separator" style="clear: both; text-align: left;">1 T. confectioners sugar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>chocolate sauce topping</u></div><div class="separator" style="clear: both; text-align: left;">1/2 c. sugar</div><div class="separator" style="clear: both; text-align: left;">1-1/2 T. cornstarch (or potato starch, if making during Passover)</div><div class="separator" style="clear: both; text-align: left;">1 oz. square of unsweetened chocolate</div><div class="separator" style="clear: both; text-align: left;">1-1/2 T. butter</div><div class="separator" style="clear: both; text-align: left;">1/2 t. vanilla</div><div class="separator" style="clear: both; text-align: left;">1/2 c. water</div><div class="separator" style="clear: both; text-align: left;">dash salt</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Preparation</u>: Preheat oven to 350. Prepare a jelly-roll pan. (I use a quarter sheet pan, about 10 x 14-1/2.") Butter the bottom and sides of the pan. Put a rectangle of parchment paper in the bottom and smear that with lots of butter. (The goal is to make it very easy for the cake to come out of the pan.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">[Can do this step when the cake is in the oven.] Lay out an ironed dish towel, sprinkled with some cocoa powder. (The cake will be turned out on this.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Cake</u>: Beat egg whites until stiff. In separate bowl, beat egg yolks, sugar, cocoa, and vanilla. Fold yolk mixture into the whites.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Put batter in pan, smoothing out to be flat. Bake for 13-15 minutes, until knife comes out clean. Without letting the cake cool first, turn it out onto the dish towel. Peel the parchment paper off the top, using a knife to help peel off the paper. (Don't worry if some cake sticks on the paper; this side will be inside the roll.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Filling</u>: When cake is cool, whip up the cream, adding confectioner's sugar at end. Spread on top of the cake. Roll up, starting at a short end, and turn onto a serving dish at the end. I find the easiest way to do the rolling and transfer is to have two people do it, each with a spatula to nudge the roll. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Topping</u>: Combine sugar and corn/potato starch. Add chocolate, salt and water. Cook and stir until thick and bubbly. Remove from heat. Add butter and vanilla, and stir until the butter is melted. Frost the cake while the sauce is hot.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Refrigerate until ready to serve.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><br />
<br />
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin-top:0in;
margin-right:0in;
margin-bottom:10.0pt;
margin-left:0in;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-fareast-font-family:Cambria;
mso-hansi-font-family:Cambria;
mso-bidi-font-family:"Times New Roman";}
@page Section1
{size:8.5in 11.0in;
margin:.7in 1.0in .6in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<br />
<div class="MsoNormal" style="margin-bottom: 0in; text-align: center;"><br /></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-48668514382124908362020-11-16T20:34:00.002-06:002020-11-16T20:34:39.803-06:00Herring in sour cream<style>
@font-face {
font-family: "Times";
}@font-face {
font-family: "New York";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div align="center" class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-align: center; text-indent: -0.5in;"><span style="font-family: "Times New Roman"; text-transform: uppercase;"><b>Herring in Sour Cream Sauce</b></span></div><div align="center" class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-align: center; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">(from my mother, Helen Schine Gold)</span></div><div align="center" class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-align: center; text-indent: -0.5in;"><span style="font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-align: left; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">This is a delicious appetizer, best served on a good rye bread or freshly made artisan bread. It's very easy to make--the only difficult part is remembering to put it together two or three days before you want to serve it!</span></div><div align="center" class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-align: center; text-indent: -0.5in;"><br />
</div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">8 oz. sour cream</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">1 32-oz jar herring in wine sauce</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">2/3 cup white vinegar</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">1/4 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">1 t. pickling spices</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><span style="font-family: "Times New Roman";">3 medium onions, thinly sliced</span></div><div class="MsoNormal" style="margin: 0in 2in 0.0001pt 0.5in; text-indent: -0.5in;"><br />
</div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";">Bring vinegar, sugar, and pickling spices to a boil.<span> </span>Strain out spices and discard.<span> </span>Cool the liquid.</span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";">Drain herring and discard onions.<span> </span>Place herring in a bowl.<span> </span>Add the sliced onions.</span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";">Blend vinegar mixture and sour cream.<span> </span>Pour over herring and onions.<span> </span>Marinate 2-3 days, mixing occasionally.</span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";"><br /></span></div><div class="MsoNormal" style="margin-right: 2in;"><span style="font-family: "Times New Roman";">Will keep for weeks in the refrigerator.</span></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-75992891317431303382020-11-16T20:23:00.001-06:002020-11-16T20:23:49.338-06:00Baked Onion Rings<style>
@font-face {
font-family: "Times";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoHeader, li.MsoHeader, div.MsoHeader { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }span.HeaderChar { }div.Section1 { page: Section1; }
</style> <br />
<div align="center" class="MsoNormal" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1lg5xKJ2VNJ2vHyM14zkMbSzuahV86GJzDprSyZjnD9o4ynT2Q4Fdi_SGKTPBbkaOsOqeqV8PtoPE7rPvBQKUEAbSftwUeJxcGtOHs98H-I2HX7yX9eZf9AoaaoOx9PuWxV1UteUnyI1/s1600/onion+rings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1lg5xKJ2VNJ2vHyM14zkMbSzuahV86GJzDprSyZjnD9o4ynT2Q4Fdi_SGKTPBbkaOsOqeqV8PtoPE7rPvBQKUEAbSftwUeJxcGtOHs98H-I2HX7yX9eZf9AoaaoOx9PuWxV1UteUnyI1/s320/onion+rings.jpg" width="320" /></a></div><br />
<span style="text-transform: uppercase;">Baked Onion Rings</span></div><div align="center" class="MsoNormal" style="text-align: center;">Adapted from <i>WeightWatchers Hit the Spot Cookbook</i> (2009)</div><div align="center" class="MsoNormal" style="text-align: center;">serves 2</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">1/2 c. all-purpose flour</div><div class="MsoNormal">1 c. low-fat buttermilk</div><div class="MsoNormal">1/4 t. salt</div><div class="MsoNormal">1/4 t. pepper</div><div class="MsoNormal">1/2 c. Italian-seasoned bread crumbs</div><div class="MsoNormal">1 large sweet onion, cut crosswise into 1/2 inch rounds and separated into rings</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 450. Spray a large baking sheet with olive-oil spray.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put the flour in a large ziplock baggie. Pour the buttermilk into a shallow bowl; mix in salt and pepper. Put the bread crumbs in another shallow bowl or plate.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put about a third of the onion rings into the bag with the flour and shake to coat. Dip the rings, one at a time, in the buttermilk, then dip in the bread crumbs, and place on the baking sheet.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake until golden and crisp, about 20 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Per serving: 147 cal, 1 g fat, 3 g Fib</div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com2tag:blogger.com,1999:blog-8342796087824837331.post-19762088295876037362020-11-11T12:30:00.000-06:002020-11-11T12:30:01.365-06:00Tacos with refried beans<p style="text-align: center;"> TACOS WITH REFRIED BEANS</p><p>I first learned how to make this dish from one of my roommates in graduate school, and have been enjoying it ever since. It's one of those dishes where the ingredients are all pretty ordinary, and you can't imagine why anyone would recommend this to you, but it really is delicious! We generally have a couple of tortillas per person.</p><p>This also happens to be a great meal to serve when you don't know people's food avoidances—they can pick whatever they want to put in their tacos; you'd just want to have some corn tortillas available in case someone needs gluten-free.</p><div>flour tortillas (corn also work)<br />a can of vegetarian refried beans<br />chopped onions<br />chopped kalamata olives (or a small can of chopped olives, if you'd like to save time)<br />chopped tomatoes (unless I have garden tomatoes on hand, I use cherry tomatoes<br />shredded lettuce<br />salsa and/or Sriracha sauce<br /><br /></div><div><u>optional additions</u><br />diced avocado<br />shredded cheese<br />sour cream</div><div style="text-align: left;"><br />Put the refried beans in a medium saucepan (preferably non-stick) and heat slowly, on a lot heat, until hot. Transfer to a serving bowl.</div><div style="text-align: left;"><br />Put each ingredient in its own bowl and put out on the table.</div><div style="text-align: left;"><br />Heat up the tortillas in the microwave (about 12 seconds per tortilla). Or, you can heat them individually in a dry frying pan--very nice, but takes longer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put a tortilla on your plate, smear is with some refried beans, and then add whatever else you want of the other ingredients.</div><div style="text-align: left;"><br /></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-56537818327378008562020-11-11T12:07:00.002-06:002020-11-11T12:15:15.552-06:00Split Pea Soup<div style="font-family: Times, "Times New Roman", serif;">
<span style="font-size: large;">This is one of those recipes that I look at each time I make it, and think, because of the simplicity of the ingredients, "Can it really be as good as I remember it?" It is! The bit of cloves gives just a little edge of special flavor.</span></div>
<div style="font-family: Times, "Times New Roman", serif;">
<br /></div>
<div style="font-family: Times, "Times New Roman", serif;">
<style>
@font-face {
font-family: "Times";
}@font-face {
font-family: "Geneva";
}@font-face {
font-family: "New York";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> </div>
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<span style="font-size: large;">Split Pea Soup (6 servings)</span></div>
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<span style="font-size: small;">adapted from <i>The Mayo Clinic-Williams Sonoma Cookbook</i></span></div>
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">2 cups split pea </span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1 T. olive oil</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">2 celery stalks, chopped</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">2 carrots, chopped</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">2 garlic cloves, minced</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1 onions, chopped</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1/2 t. ground pepper</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">4-1/2 cups water, plus more as needed</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1 can vegetable (or chicken) broth </span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1 bay leaves</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1/2 t. dried thyme</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;">1/8 t. ground cloves</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<br /></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;"> Rinse split peas under cold running water. Drain. In a large saucepan over medium heat, heat the oil. Add celery, carrots, garlic, onion, and pepper. Sauté until the onions are translucent, about 5-7 minutes. </span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;"> Stir in the split peas, water, broth, bay leaf, thyme, and cloves and bring to a boil. </span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-size: large;"> Reduce heat to low, cover partially, and simmer, stirring occasionally, until the soup is thick and the peas are mushy, about 80 minutes. If the soup seems too thick, stir in additional water. Remove bay leaf.</span></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-67194137708527912142020-11-11T12:06:00.001-06:002020-11-11T12:06:41.225-06:00Harira--two typesI first had this soup in Jerusalem, while there for a week to attend a conference. I was staying at the YMCA (small room, but great location and an indoor pool big enough to swim laps). It also has a restaurant with a lovely outdoor terrace, where I ordered the harira more than once. Once I got home, I searched out a recipe, and found two versions that I like very much, one vegetarian and one with meat. This soup is both delicious and comforting.<br />
<br />
<style>
@font-face {
font-family: "Times";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> <br />
<div align="center" class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-align: center; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">HARIRA (vegetarian)</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-align: center; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">from <i>Moosewood Restaurant Low-Fat Favorites</i></span></div>
<div align="center" class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-align: center; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">serves 4-6</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-align: center; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">total time: 1 hour</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-align: center; text-indent: -13.5pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 cup chopped onions</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">4 cups vegetable stock</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 t. ground cinnamon</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 t. turmeric</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 T. grated fresh ginger root</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1/8 t. cayenne</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 cup peeled and diced carrots</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1/2 cup diced celery</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 cup undrained canned tomatoes, chopped</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1-1/2 cups diced potatoes</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">pinch of saffron</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 cup cooked lentils (about 1/3 to 1/2 cup dried)</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 cup drained cooked chickpeas</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1-2 T. chopped fresh cilantro</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">1 T. fresh lemon juice (I use lime)</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">salt and black pepper to tast</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<span style="font-family: "Times New Roman";">lemon (or lime) wedges</span></div>
<div class="MsoNormal" style="margin: 0in 1.5in 0.0001pt 13.5pt; text-indent: -13.5pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";">In a covered soup pot, simmer the onions in 1 cup of the stock for 10 minutes. Combine the cinnamon, turmeric, ginger, and cayenne in a small bowl and add 2-3 T. of the hot liquid to form a paste. Stir this paste into the pot along with the carrots, celery, and the remaining stock. Bring to a boil, then lower the heat, cover, and simmer for 5 min. Add the tomatoes and potatoes and continue to cook, covered, for 15-20 minutes, until the potatoes are tender. Crumble in the saffron. Stir in the lentils, chickpeas, cilantro, lemon juice, and salt and pepper to taste. Reheat. Serve with lemon wedges.</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<br /></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"></span></div>
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br clear="ALL" style="page-break-before: always;" /> </span> <br />
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<span style="font-family: "Times New Roman";">Harira (with meat)</span></div>
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<span style="font-family: "Times New Roman";">from <i>The New York Times International Cookbook</i></span></div>
<div align="center" class="MsoNormal" style="margin-right: 1.5in; text-align: center;">
<span style="font-family: "Times New Roman";">8-10 servings</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1/2 cup barley</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1/3 cup lentils</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1/3 cup split peas</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">2 lbs. shin of beef (meat and bones)</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">3 T. vegetable oil</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">3 cups chopped onion</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1 cup chopped celery</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1 cup chopped carrot</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1 T. turmeric</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">10 cups beef stock or water</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">salt and freshly ground pepper1/2 cup uncooked rice</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1 cup canned, drained chick-peas</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1-1/2 T. all-purpose flour</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1 egg, lightly beaten</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">lime juice, lemon juice, or vinegar to taste</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman"; font-size: 11pt;">1/4 cup chopped fresh coriander</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
lime wedges<br />
<br /></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"> 1. Place the barley in a mixing bowl and add water to cover. Soak overnight. If package directions indicate it, soak the lentils and split peas overnight.</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"> 2. Cut the meat from the bones of the shin of beef. Cut the meat into small cubes. Reserve the bones.</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"> 3. In a kettle, heat the oil and add the onion, celery, and carrot. Cook, stirring, until the vegetables give up most of their moisture. Add the meat and continue to cook, stirring frequently, until the mixture browns, Sprinkle with the turmeric and add the bones. Stir in the beef stock or water and add salt and pepper to taste. Bring to a boil, partly cover, and simmer, skimming the surface to remove foam and fat. Simmer, stirring occasionally, about one hour. Take out bones.</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"> 4. Drain and add the barley, lentils, and split peas and simmer 15 minutes. Add the rice and chick-peas and cook thirty minutes longer.</span></div>
<div class="MsoNormal" style="margin-right: 1.5in;">
<span style="font-family: "Times New Roman";"> 5. Place the flour in a small mixing bowl and blend with a little of the soup. Return this to the kettle, stirring. Beat the egg with a little soup liquid and add it. Bring just to a boil, but do not boil. Add the lime juice and coriander and serve, with a lime wedge on the side.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";"> Note: If this soup stands it will become thick. If it is to be served later, thin it with more beef broth.</span></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-70654584374192994622020-10-06T21:22:00.002-05:002021-02-14T19:53:29.203-06:00Coconut Salmon ChowderThis is a simple and very tasty chowder, leaning towards Thai. With a salad on the side, this is a filling meal. I've made it with salmon, which is what the original recipe called for, but I think it would be great with many other kinds of fish. The strong flavor is all in the broth.<p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><div><br /></div><div style="text-align: center;"><div><b>COCONUT SALMON (OR OTHER FISH) CHOWDER</b></div><div>adapted from http://www.driftersfish.com/coconut-sockeye-salmon-chowder</div><div>serves 6</div><div><br /></div><div style="text-align: left;">1 tablespoon extra-virgin olive oil</div><div style="text-align: left;">4 medium shallots, thinly sliced crosswise</div><div style="text-align: left;">2-inch knob fresh ginger, chopped fine</div><div style="text-align: left;">4 cups low-sodium vegetable broth</div><div style="text-align: left;">1 (15-ounce) can coconut milk (low-fat is fine) </div><div style="text-align: left;">3 tablespoons curry paste (either green or red or a mixture)</div><div style="text-align: left;">3 tablespoons fish sauce</div><div style="text-align: left;">12 ounces baby potatoes, quartered (or any size potato, cut into about 1/2-3/4" pieces)</div><div style="text-align: left;">1 to 1-1/2 lb. salmon (or other fish), skinned and cut into 1" pieces</div><div style="text-align: left;">chopped cilantro, for garnish</div><div style="text-align: left;">3 to 4 green onions, white and pale green parts only, thinly sliced, for garnish</div><div style="text-align: left;">2 limes, sliced into wedges</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If using salmon: remove the skin from the salmon by searing the fish, skin-side down for 20-30 seconds; the skin will then scrape off easily. Then cut the fish into 1" pieces. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft, 2 to 3 minutes. Add the ginger and sauté until fragrant, about 3 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for about 5 minutes, until potatoes are tender but not fully cooked. Add the salmon and simmer until the salmon is just cooked through, about 5 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ladle into serving bowls. Garnish with the cilantro leaves and green onions, and serve with lime wedges on the side. </div><div style="text-align: left;"><br /></div></div>Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com2tag:blogger.com,1999:blog-8342796087824837331.post-67806876411163510602020-05-22T23:09:00.005-05:002021-01-06T10:24:17.551-06:00Farro broccoli bowl with lemony tahini<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>HE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="false"
DefSemiHidden="false" DefQFormat="false" DefPriority="99"
LatentStyleCount="375">
<w:LsdException Locked="false" Priority="0" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index 9"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" Name="toc 9"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="header"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footer"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="index heading"/>
<w:LsdException Locked="false" Priority="35" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of figures"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Mention"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Smart Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hashtag"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Unresolved Mention"/>
</w:LatentStyles>
</xml><![endif]-->
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Wingdings;
panose-1:5 0 0 0 0 0 0 0 0 0;
mso-font-charset:2;
mso-generic-font-family:decorative;
mso-font-pitch:variable;
mso-font-signature:0 268435456 0 0 -2147483648 0;}
@font-face
{font-family:"Cambria Math";
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:roman;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:swiss;
mso-font-pitch:variable;
mso-font-signature:-536859905 -1073697537 9 0 511 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-unhide:no;
mso-style-qformat:yes;
mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman",serif;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-bidi-font-family:Arial;
mso-bidi-theme-font:minor-bidi;
mso-bidi-language:AR-SA;}
.MsoChpDefault
{mso-style-type:export-only;
mso-default-props:yes;
mso-fareast-font-family:Calibri;
mso-fareast-theme-font:minor-latin;
mso-bidi-font-family:Arial;
mso-bidi-theme-font:minor-bidi;
mso-bidi-language:AR-SA;}
@page WordSection1
{size:8.5in 11.0in;
margin:1.0in 1.0in 1.0in 1.0in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.WordSection1
{page:WordSection1;}
/* List Definitions */
@list l0
{mso-list-id:561644332;
mso-list-template-ids:-529858792;}
@list l0:level1
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:.5in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Symbol;}
@list l0:level2
{mso-level-number-format:bullet;
mso-level-text:o;
mso-level-tab-stop:1.0in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:"Courier New";
mso-bidi-font-family:"Times New Roman";}
@list l0:level3
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:1.5in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level4
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:2.0in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level5
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:2.5in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level6
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:3.0in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level7
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:3.5in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level8
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:4.0in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
@list l0:level9
{mso-level-number-format:bullet;
mso-level-text:;
mso-level-tab-stop:4.5in;
mso-level-number-position:left;
text-indent:-.25in;
mso-ansi-font-size:10.0pt;
font-family:Wingdings;}
ol
{margin-bottom:0in;}
ul
{margin-bottom:0in;}
-->
</style>
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman",serif;
mso-bidi-font-family:Arial;
mso-bidi-theme-font:minor-bidi;
mso-bidi-language:AR-SA;}
</style>
<![endif]-->
<!--StartFragment-->
<br />
<div class="MsoNormal">
<span face=""arial" , sans-serif" style="font-size: 11pt; text-transform: uppercase;">I </span><span face=""arial" , sans-serif" style="font-size: 11pt;">enjoy the taste and texture of farro, and am working to
build up a collection of recipes that use it. After my success with the <a href="https://penny-inthekitchen.blogspot.com/2019/12/ramen-noodles-with-chicken.html" target="_blank">ramen bowl</a>, this recipe for a farro bowl caught my eye. With the inclusion of a
soft-boiled egg as well as the vegetables and sauce, this makes a very
satisfying and delicious vegetarian meal. The method of cooking the eggs along
with the farro was simple and efficient (using just one pot).</span></div><div class="MsoNormal"><span face=""arial" , sans-serif" style="font-size: 11pt;"><br /></span></div><div class="MsoNormal"><div class="MsoNormal" style="text-align: center;"><b>FARRO BROCCOLI BOWL WITH LEMONY TAHINI</b></div><div class="MsoNormal" style="text-align: center;">adapted from</div><div class="MsoNormal" style="text-align: center;">https://cooking.nytimes.com/recipes/1019878-farro-broccoli-bowl-with-lemony-tahini</div><div class="MsoNormal" style="text-align: center;">4 servings, about 440 calories per serving</div><div class="MsoNormal"><br /></div><div class="MsoNormal">FOR THE GRAIN BOWL:</div><div class="MsoNormal">1 ½ cups farro, rinsed and drained (NB The holes in my colander are too big for this)</div><div class="MsoNormal">4 large eggs</div><div class="MsoNormal">1 large head broccoli, cut into florets, tender stems sliced (about 1-1/4 pounds or a little more)</div><div class="MsoNormal">2 T extra-virgin olive oil</div><div class="MsoNormal">1 t soy sauce, plus more for serving</div><div class="MsoNormal">2 T toasted sesame oil</div><div class="MsoNormal">1 T sesame seeds</div><div class="MsoNormal">Thinly sliced radishes or Hakurei turnips (I've also substituted radishes, red pepper, carrots and/or celery)</div><div class="MsoNormal">2 scallions, thinly sliced</div><div class="MsoNormal">Hot sauce or thinly sliced green chiles, for serving (optional)</div><div class="MsoNormal"><br /></div><div class="MsoNormal">FOR THE DRESSING:</div><div class="MsoNormal">2 ½ T. fresh lemon juice, plus more for serving</div><div class="MsoNormal">1 garlic clove, finely grated or minced</div><div class="MsoNormal">⅓ cup extra-virgin olive oil, plus more as needed</div><div class="MsoNormal">3 T tahini</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><ol style="text-align: left;"><li>Preheat the oven to 450. Spray some olive oil on a rimmed baking sheet.</li><li>Start bringing a medium pot of water to a boil. (The farro will be drained after it's cooked, so you don't need a precise measure of water.)</li><li>While the water comes to a boil, CUT THE BROCCOLI into florets and slice the stems. Put in a large bowl and toss with olive oil and soy sauce. Spread the broccoli out into an even layer on a rimmed baking sheet and set aside. </li><li>Slice the RADISHES AND SCALLIONS, and set aside in small bowls.</li><li>When the pot of water has come to a boil, add farro and then the eggs. Set two timers: </li><ol><li>EGGS: Set a timer for 6 or 7 minutes for the eggs--6 minutes for very runny centers and 7 minutes for medium-runny.</li><li>FARRO: Set for 15 minutes now, to mark when broccoli is to go in the oven. Then set for another 15 minutes to finish the farro.</li></ol><li>Get ready A BOWL OF ICE WATER for cooling the eggs. When the eggs are done, use a slotted spoon to transfer eggs to the bowl of ice water. Leave them in the ice water for at least a few minutes. Peel the eggs being served at this meal; if saving half for another meal, leave those eggs unpeeled and put them in the fridge.</li><li>When the farro has cooked for 15 minutes, PUT THE BROCCOLI IN THE OVEN. </li><li>Continue to cook the farro cook until done, about 30 minutes. Drain the farro, and then toss with 5-6 tablespoons of the tahini dressing.</li><li>The broccoli roasts for about 15 minutes, until there some charred spots. Remove from oven, and toss with SESAME OIL and SESAME SEEDS. </li><li>While the farro and broccoli are cooking, PREPARE THE DRESSING: In a medium bowl, whisk together lemon juice and garlic. Let sit for 1 minute, then whisk in olive oil, a little bit at a time, until emulsified. Whisk in tahini and set aside. </li></ol></div><div class="MsoNormal"><br /></div><div class="MsoNormal">To serve:</div><div class="MsoNormal">•<span style="white-space: pre;"> </span>Divide FARRO across 4 serving bowls and drizzle with REMAINING DRESSING</div><div class="MsoNormal">•<span style="white-space: pre;"> </span>Top with RADISHES/turnips/other crunchy veggies, and sprinkle with some LEMON JUICE</div><div class="MsoNormal">•<span style="white-space: pre;"> </span>Add BROCCOLI, EGG (cut in half), and sliced SCALLIONS.</div><div class="MsoNormal">•<span style="white-space: pre;"> </span>Serve immediately, with soy sauce, hot sauce, and/or sliced chiles on the side, if you like.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div><br /></div></div>
Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com0tag:blogger.com,1999:blog-8342796087824837331.post-33468849372884575112020-05-08T11:46:00.001-05:002020-11-11T11:54:02.019-06:00Eggs with sautéed greens and mushrooms<br />
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">I really enjoy having eggs for dinner every once in a while. I recently bought more kale than I needed for a soup I was making, so I looked in my files for an egg dish I vaguely remembered. Here it is—definitely fits in the comfort food category. S</span><span style="font-family: Arial, sans-serif;">erved with a salad or a light soup, this is a very satisfying dinner. I think next time, I'll try it with a can of Campbell's tomato and rice soup. . .</span></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<b><span style="font-family: "arial" , sans-serif; text-transform: uppercase;"><br /></span></b>
<b><span style="font-family: "arial" , sans-serif; text-transform: uppercase;">EGGS WITH sautéEd greens</span></b><b><span style="font-family: "arial" , sans-serif;"><span style="text-transform: uppercase;"> AND MUSHROOMS<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-family: "arial" , sans-serif;">adapted from </span><span style="font-family: "arial" , sans-serif;"><a href="https://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/"><span style="color: blue;">https://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/</span></a><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-family: "arial" , sans-serif;">serves 2<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">2 T. olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">1 cup chopped onion<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">1 pound fresh chard or kale<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">8 oz. mushrooms, sliced (small portabellos are nice)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">freshly ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">4 eggs (can substitute eggwhites for some of the eggs)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br />
<div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Put the chopped onions and the sliced mushrooms in a large bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
</div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;"><u>If using chard</u>: cut out the center ribs of the chard leaves. Chop the ribs into 1/2-inch pieces and place in the bowl with onions and mushrooms. </span><span style="font-family: arial, sans-serif; font-size: 12pt;">Cut the remaining chard leaves crosswise into 1" ribbons, and set aside.</span><br />
<span style="font-family: "arial" , sans-serif;"><u><br /></u></span>
<span style="font-family: "arial" , sans-serif;"><u>If using kale</u>, discard the ribs and chop the leaves into bite-size pieces. Set aside.</span><br />
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Heat the olive oil in a large non-stick sauté pan on medium heat. Add the onion, mushrooms, and chard ribs (if using), toss to coat in oil, and cook for about 4-5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Add the chard or kale leaves to the pan and mix all together. Sprinkle with pepper (and salt if desired). Cook until the leaves are wilted and ready to eat.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">While the greens are cooking, fry the eggs in a separate pan, however you like them. You can also cook the eggs right on top of the greens (covering the pan), but David likes runny yolks and I like them cooked all the way through, so it's easier to get them just how we like them by using a separate pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Put the greens mixture on a plate and top with two eggs for each person.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com2tag:blogger.com,1999:blog-8342796087824837331.post-91005990690679427802020-05-03T21:10:00.003-05:002020-11-11T11:56:57.854-06:00Lentil Shepherd's Pie<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">Sometimes a combination of ingredients turns into a dish that seems more delicious than you would expect, and this is one of those recipes. It's just lentils and sweet potatoes, with a little well-chosen seasoning. The fresh ginger is key. The toppings of scallions and yogurt also provide additional flavor and texture. But the bottom line is, this is a wonderful vegetarian dish, and easy to put together.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">I would also recommend the cookbook I got this recipe from--I have enjoyed everything I've made from it. You can get a <a href="https://www.amazon.com/GOOD-HOUSEKEEPING-VEGETARIAN-Housekeeping-Cookbooks/dp/1572156236/ref=sr_1_4?crid=3U6KOR3CO924S&dchild=1&keywords=good+housekeeping+vegetarian+meals&qid=1588040614&sprefix=good+housekeeping+vegetarian%2Caps%2C159&sr=8-4" style="color: #954f72;" target="_blank">used copy</a> for a very reasonable price on Amazon.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div align="center" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<b><span style="font-family: Arial, sans-serif; text-transform: uppercase;">LENTIL SHEPHERD'S PIE</span></b><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
<div align="center" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-family: Arial, sans-serif;">adapted from Good Housekeeping, <i>Vegetarian Meals</i><o:p></o:p></span></div>
<div align="center" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-family: Arial, sans-serif;">makes 4-5 servings<o:p></o:p></span></div>
<div align="center" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 cup dry lentils, rinsed<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 T. grated, peeled fresh ginger<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 t. ground cumin<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 can (14-1/2 oz) vegetable broth (1-3/4 cups)<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 bay leaf<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2 cups water (divided 1-1/4 c. and 3/4 c.)<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 T. olive oil<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1 t. curry powder<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">1/8 t. crushed red pepper<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">2 lbs. sweet potatoes (about 3 large), peeled and cut into 1" pieces<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">4 scallions, trimmed and thinly sliced<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">plain yogurt<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">In a medium saucepan, combine lentils, ginger, cumin, broth, bay leaf, and 1-1/4 cups water. Heat to boiling over high heat. Reduce heat to medium, cover, and cook until lentils are tender, about 20-30 minutes. Discard bay leaf and drain off almost all of the liquid. Put the lentils into a large pie-plate (10") or other shallow serving dish.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">While the lentils are cooking, put the oil in a large saucepan (3-quart), and heat over medium heat. Add curry powder and crushed red pepper and cook, stirring, 15 seconds. Add sweet potatoes and 3/4 cup water and heat to boiling. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are tender, about 15 minutes.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">Drain the potatoes, reserving the liquid. Mash the potatoes, adding enough liquid to get a smooth texture. Spoon the mashed sweet potatoes over the lentils. Sprinkle with scallions and serve with plain yogurt.<o:p></o:p></span></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">One-quarter of the recipe (without yogurt) = about 410 calories<o:p></o:p></span></div>
<o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><o:p></o:p><br />
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com1tag:blogger.com,1999:blog-8342796087824837331.post-35229881995600592112020-04-27T21:54:00.004-05:002020-04-27T21:54:40.118-05:00Matzah pizza<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">I love that the name for this sounds so much like Machu Picchu. . .<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">I remember three favorite lunches from my childhood: Kraft dinner, Chef Boyardi ravioli, and English muffin pizza. I will admit to still having Kraft dinner from time to time, but the others have fallen away. This Passover, looking for something else to make with matzah for lunch one day, I hit on this--make pizza with matzah as the base instead of an English muffin. Actually, there was an intermediary step, which is that I've been doing this with pita bread. But pita bread is a bit of a hassle, having to cut it cross-wise into two pieces. The matzah makes this so easy that I will definitely have it outside of Passover as well! <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif;">I've made this twice, with feta cheese and kalamata olives as the only toppings. So the other toppings on the ingredient list below are just things I happen to think would be good.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">My mother's English muffin pizza was a little different: the muffin half, tomato sauce, then a slice of mozzarella cheese. Maybe she sprinkled a little oregano on top. I don't know why I've never made it that way myself.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<b><span style="font-family: Arial, sans-serif; text-transform: uppercase;">MATZAH PIZZA<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-family: Arial, sans-serif;">serves 2<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">two squares of matzah<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">about 6 oz. tomato sauce (canned or home-made)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">shredded or crumbled cheese (mozarella, Monterey jack, feta, blue cheese)<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;">whatever other toppings you would like to add, e.g.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;"> kalamata olives, halved<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;"> anchovies<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;"> sautéed mushrooms<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;"> a handful of chopped kale or spinach<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
<span style="font-family: Arial, sans-serif;"> roasted red peppers<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif; text-transform: uppercase;">P</span><span style="font-family: Arial, sans-serif;">reheat broiler, putting rack about 8" below the heat.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif;">Place the two squares of matzah on a rimmed baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif;">Spread tomato sauce over the matzah.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif;">Add toppings, and then sprinkle on cheese.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<span style="font-family: Arial, sans-serif;">Put under the broiler for about 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<br /></div>
<div class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0in 0in 8pt;">
<br /></div>
Penny Schine Goldhttp://www.blogger.com/profile/09852332971735293361noreply@blogger.com4