Wednesday, October 18, 2017

{soups-salads-and-salad-dressings} OT: 12 brilliant methods to keep fleas, ants and roaches out of your home

 

 

I'm racing off to work, then a vet appointment for our "ailing" senior cat, then I'll be home to send the rest of the recipes.

 

12 brilliant methods to keep fleas, ants and roaches out of your home

http://remedydaily.com/2017/04/15/12-brilliant-methods-to-keep-fleas-ants-and-roaches-out-of-your-home/  

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Tuesday, October 17, 2017

{soups-salads-and-salad-dressings} Broccoli Boo Salad

 

Broccoli Boo Salad

https://www.tasteofhome.com/recipes/broccoli-boo-salad

There's nothing scary about the recipe for this popular salad—it's delightfully easy to put together. The mandarin oranges also look nice with the colors in other foods and decorations for my theme.—Vicki Schlechter, Davis, California

TOTAL TIME: Prep: 10 minutes + chilling

YIELD: 10-12 servings

Ingredients

·                                 1 cup Miracle Whip

·                                 1/4 cup sugar

·                                 2 tablespoons vinegar

·                                 8 cups broccoli florets

·                                 1 can (11 ounces) mandarin oranges, drained

·                                 1/2 cup chopped red onion

·                                 6 to 8 bacon strips, cooked and crumbled

·                                 1/2 cup raisins

Directions

·                                 1. In a small bowl, whisk Miracle Whip, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour. 

Nutritional Facts: 3/4 cup: 217 calories, 16g fat (3g saturated fat), 9mg cholesterol, 166mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 3g protein.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Sunday, October 15, 2017

{soups-salads-and-salad-dressings} Radicchio, Apple and Pear Salad

 

Radicchio, Apple and Pear Salad
Adapted from Sunday Suppers at Lucques

1 extra-large egg yolk (I used one large and a smidgen of another)
1/2 cup plus 2 tablespoons grapeseed oil (suggested for its neutrality; I used half olive oil but suggest you do so sparingly as the olive flavor becomes very pronounced)
2 tablespoons finely diced shallot
1 to 2 lemons, for juicing
1/4 cup crème fraîche (did you know you can make your own?)
1/4 cup buttermilk (did you know you can make your own?)
2 apples, firm, crisp and juicy
2 pears, Asian or your favorite variety
2 heads radicchio
2 tablespoons sliced mint
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oli drop by drop, as slowly as you can bear. (I find having a second person dripping it in makes it easier.) Continue in this manner until the mixture begins to thicken.Once the mayo has emulsified, you can add the rest of the oil in a slow, steady stream (however, as a beginner, I still take it very slowly), whisking all the time. Arm getting tired? Try to murmur "jiggle-free upper arms… sleeveless sundresses…" to yourself. I find it helps.

Combine the shallot, 1 tablespoon lemon juice and 1/2 teaspoon salt in a small bowl and let it sit for 5 minutes. Whisk in the crème fraîche and buttermilk. Gently whisk this mixture into the mayonnaise, and taste for balance and seasoning.

Slice the apples and pears away from the core. Cut into 1/8-inch thick slices (I went even thinner, using a mandoline) and place them in a large salad bowl. Tear the radicchio into bite-sized pieces and add to the salad bowl. Toss salad with half of dressing (Goin suggests three-fourths but I found this to make an overly-creamy salad; you can always add more) and season with salt and pepper. Add a squeeze of lemon juice and a little more dressing if necessary.

Transfer to a platter (chilled, if you're being fancy) and scatter the mint and parsley on top.


Source: Smitten Kitchen

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~~~~~
Rhonda in MO

Virus-free. www.avast.com

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Posted by: Rhonda G <crazycatmom1966@gmail.com>
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Wednesday, October 11, 2017

{soups-salads-and-salad-dressings} BEWITCHED CHILI

 

I have to work today, but it was 53º here this a.m., so maybe I’ll make chili while at work today?????  Sounds good to me.

Bewitched Chili 

https://www.tasteofhome.com/recipes/bewitched-chili

One pot and thirty minutes—yes, please. Kids and grown-ups love this warm-you-up chili for Halloween. —Janice Westmoreland, Brooksville, Florida

TOTAL TIME: Prep/Total Time: 30 minutes.

Yield: 12 servings (3 quarts).

Ingredients

·                                 1 pound bulk pork sausage

·                                 1 large onion, chopped

·                                 2 cans (16 ounces each) chili beans, undrained

·                                 1 can (28 ounces) crushed tomatoes

·                                 3 cups water

·                                 1 can (4 ounces) chopped green chilies

·                                 1 envelope chili seasoning mix

·                                 2 tablespoons sugar

·                                 12 round blue tortilla chips, halved

·                                 12 triangular blue tortilla chips

Directions

·                                 1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.

·                                 2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch's hat. 
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. 

Nutritional Facts: 1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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{soups-salads-and-salad-dressings} GRILLED POTATO SALAD WITH ALMOND-BASIL CHIMICHURRI

 

GRILLED POTATO SALAD WITH ALMOND-BASIL CHIMICHURRI

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Yields: SERVES 6-8 Save

2 1/2 pounds mixed baby new potatoes and or fingerling potatoes, halved

1 bunch asparagus

4 green onions

1/3 cup olive oil, plus more for drizzling

Salt and pepper, to taste

3 tablespoons creamy almond butter

2 tablespoons apple cider vinegar

1 teaspoon honey

2 cloves garlic, minced or grated

1/2 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

2 tablespoons chives, copped

Pinch of crushed red pepper

4 eggs

1/2 cup toasted almonds, chopped

Preheat the grill to medium high heat.

Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by at least 2 inches. Bring the water to a boil over high heat, continue boiling about 8 minutes or until the potatoes are tender. Drain the potatoes and and toss with a drizzle of olive oil (1-2 tablespoons), plus salt + pepper to taste.

Meanwhile, cook the eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain the eggs and then run under cold water to cool. Set aside.

In a medium bowl, whisk together the 1/3 cup olive oil, almond butter, apple cider vinegar, honey garlic, basil, cilantro and some salt + pepper. Add a pinch of crushed red pepper flakes. Taste and adjust the salt + pepper to your liking.

Using tongs, place the potato pieces on the hot grill, and cook on all sides, long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. During the same time, toss the asparagus + green onions with a little olive oil, salt + pepper and grill until light grill marks appear. Cut into 3 inch pieces. Add the hot potatoes, asparagus and green onions to the chimichurri as they come off the grill. Once all the potatoes have been grilled, toss well with the chimichurri.

Peel the eggs and slice in half.

Add the salad into a serving bowl or plate. Top with chopped almonds and the 7-minute eggs. Garnish with chopped chives. Enjoy!

Source www.halfbakedharvest.com


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Tuesday, October 10, 2017

{soups-salads-and-salad-dressings} Hearty Butternut Squash Soup

 

Hearty Butternut Squash Soup

https://www.tasteofhome.com/recipes/hearty-butternut-squash-soup  

 

The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan

TOTAL TIME: Prep: 20 minutes.

Cook: 40 minutes.

Yield: 12 servings (4-1/2 quarts).

Ingredients

1 pound bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces

1 package (16 ounces) frozen corn, divided

4 cups water

1 tablespoon chicken base

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

1 teaspoon salt

1/4 teaspoon pepper

Heavy whipping cream and minced fresh parsley, optional

 

Directions

1. In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon; discard drippings.

2. Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.

3. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. 

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. 

Nutritional Facts: 1-1/2 cups (calculated without cream): 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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{soups-salads-and-salad-dressings} HAWAIIAN MACARONI SALAD

 

HAWAIIAN MACARONI SALAD

Source: Janey's Daily Dose

Picture yourself on a tropical vacation when you take a heaping serving of this Homemade Hawaiian Macaroni Salad. You'll feel island fabulous with this easy deli salad recipe, you'll want to share it with everyone. It's better than any restaurant rival.

The sauce will remind you of famous Alabama White Barbecue Sauce. Show off your island flair with this quick and satisfying appetizer idea. Your family will love the easy-to-make recipe.  Oh yeah, and PLEASE don't try to make this with Miracle Whip.

1 lb elbow macaroni

1/2 cup apple cider vinegar

2 cups whole or 2% milk, divided (skim or 1% is just too thin)

2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided

1 Tbsp brown sugar

4 green onions, thinly sliced

1 large carrot, peeled & grated

1 celery stalk, minced

Salt & pepper

Bring 4 quarts of water to a boil.

Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes.

Drain and return to pot; add the cider vinegar and toss until absorbed.

Let cool for 10 minutes.

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing.

Let cool completely.

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper.

Chill for at least one hour before serving.


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