Tasty side dish: Brown rice, tomatoes, green onion, feta and olives!

On September 9, 2014September 9, 2014 By Barbara StroudIn FOOD, RecipeLeave a comment

Grilled chicken… again… WHAT to have as a side? Something different. Something QUICK. What’s on hand? Trader Joe’s rice. Yay! Grape tomatoes, feta, olives, all staples… there ya go… add more or less it’s good any way you make it!

Brown Rice with Feta, Grape Tomatoes, Green Onion, Feta, Olives…

INGREDIENTS

Brown Rice (see note*)

Container of Grape Tomatoes, cut in half

Green onion (to your taste)

Feta

Red or green onion

Olive Oil

You can also add Olives, Banana Pepper or anything else that you have on hand that sounds good!

DIRECTIONS

I cook the rice, prep and cut the veggies.

In a bowl I add just enough olive oil to coat/moisten the rice and I add pepper (1-2 tablespoons would be my guess). If I’m using Feta I do not use Salt.

Mix the oil and spices, then add the sliced tomatoes. Top with hot rice and let sit a few minutes to soften the tomatoes a bit. Then give it a good stir, add the veggies and the feta, olives, banana pepper and anything else that sounds good. This literally takes a few minutes to make when using frozen rice (microwave). It’s a great side dish and believe it or not is good hot or cold!

*You can use refrigerated leftover brown rice, make a fresh pot of rice, or use the frozen packets (Trader Joe’s Organic Brown Rice, each pouch makes about 3 servings) – super quick, you zap for 3 minutes in the microwave!

Catch you back here tomorrow!

NOTE to my subscribers: This recipe originally said olive oil amount was 5 swirls around the bowl… that is for the pasta salad… eek, my apologies, this uses far less! (Always check the blog (via the email) by clicking on the title of the post (it will take you to my blog). If there are any errors I usually catch them in the morning, and have them corrected!

Recipe: A Little Less Guilt Tomato Pie – have a slice of heaven!

On August 5, 2014July 29, 2014 By Barbara StroudIn FOOD, Recipe2 Comments

A friend passed me this recipe (thank you Shirley!) and it is OUTSTANDING! Substitutions were made it and it was a hit! Instead of using the full 3/4 cup of mayo, she made it with 1/2 plain yogurt and 1/2 mayo. I didn’t have any plain yogurt so I used about 1/2 cup plain Greek yogurt (non fat) and 1/4 cup Canola Oil Mayo. It still worked perfectly. For the cheese I used a little less than 1 cup of fresh mozzarella and the same amount of extra sharp cheddar. But you could mix any combination you like. Shirley used less cheese and it was unbelievably good!

I think it’s pretty important to squeeze the tomatoes out and pat dry with many, many paper towels. The only thing I didn’t use is Hot Sauce, and it’s only because I didn’t have any, I don’t think it needs it, but you be the judge!

The biggest thing is to use fresh tasty tomatoes, they make all the difference in the world! This is a beautiful dinner. Not light and healthy like you can eat every night, but great to have on occasion!

Notes: I used Pillsbury pie crust in the refrigerated section at the grocery store, that one never lets me down… I used 4 tomatoes (I originally had 4 cups chopped, it cooks down, so it was fine, but I have a deep dish pie plate, so that may be why?). For the mayo, you can substitute half Greek yogurt (or plain yogurt), experiment and try a little more each time. Next time I will use less cheese, don’t get me wrong, it was awesome like this, but…

RECIPE IS BELOW, but here is a recap:

First bake the pie crust. I poked it with a fork a few times to prevent it from bubbling up, some people put beans or other pie weights to hold it down… Once it’s out of the oven, sprinkle the chopped onion in the bottom.

Then add the chopped, squeezed, drained tomatoes, top with chopped basil, salt and pepper…

After you mix up the Mayo (or mayo/Greek yogurt) and cheese(s) together drop on top of the tomatoes…

Put it in the oven and wait (this is the hardest part of the entire recipe!)… ooooh, you won’t believe your tastebuds!

This recipe is from SimplyRecipes.com, you can click the link to go straight to their site to see the recipe, or scroll to bottom and click PRINT to print the recipe only.

Tomato Pie Recipe

Prep time: 10 minutes / Cook time: 55 minutes / Yield: Serves 6.

INGREDIENTS

1 9-inch pie shell (see pie crust recipe for homemade version)
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.

METHOD

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Catch you back here tomorrow!

Recipe: Summer Med Pasta Salad with Arugula!

On July 29, 2014May 13, 2015 By Barbara StroudIn FOOD, Recipe1 Comment

This, my friends, is an amazing summer cold salad, that can be a meal! It makes a perfect lunch or light dinner. It’s ready quick, and the only thing you turn the stove on for is to cook the pasta!

Click HERE to print this recipe minus images and blah, blah, blah…

The ingredients… baby arugula to put on top (I try to put the same amount of arugula as I do pasta salad on my plate)… I used white wheat pasta, you can use any you like… Olive oil, Feta, and Dill are the stars of this show!

This isn’t really a salad where things can be measured, add lots of what you like, less of what you don’t, add anything you wish! I do maybe five times around the bowl with olive oil. It seems like a lot but you’re coating the pasta, and anything you add to it… it also becomes the “dressing” on your arugula… I would estimate between 1/4 – 1/3 cup? I sprinkle a good amount of dried dill (because I like it and it really makes this salad taste “fresh” not “dilly”!

Wash and dry a container of grape tomatoes, I lucked out, these were local, woohoo! Use the HOT TIP FOR CUTTING GRAPE TOMATOES QUICKLY! I also chopped up some banana pepper, it tastes super fresh in this salad… Let the tomatoes and peppers soak up the olive oil… it’s like spa day for them!

Pick whatever pasta you like, cook it according to package directions and drain. Once drained put in bowl on top of tomatoes! Let them sit there a few minutes and soften the tomatoes!

Then stir the pasta around and get it coated in that nice dilly oil… add 6oz. of Feta… YUM! Stir it around good!

Not sure why I used this as a serving dish for myself, ha ha… I guess so I could show the ratio of pasta to arugula… but this is me, you eat it however you like! I put a few spoonfuls of pasta…

Then top with at least as much arugula… baby arugula… ohhhh it’s so good!

As you eat it, stir it around and the leaves will get coated in a little olive oil from the pasta. Oh boy, this sounds good… think I’m going to have to make it again!

ALSO!! ADD OLIVES! I forgot this time! I usually put olives and maybe a few tablespoons of olive juice!

Catch you back here tomorrow!

Omelet with feta, arugula and tomatoes!

On June 24, 2014June 21, 2014 By Barbara StroudIn FOOD, Recipe2 Comments

Owieee, I’m hooked on arugula right now. Ever since I heard on the Dr. Oz show how healthy arugula is for you, I tried it… I put it on sandwiches, on top of pasta, in omelets… baby arugula is the best (I buy Earthbound Farms brand). This omelet (or scrambled eggs if that’s easier) is quick and easy:

Omelet with Feta, Arugula and Tomatoes

2 eggs beaten

Baby Arugula

Tomato, chopped

Feta, crumbled

Can add anything your heart desires, onion, leftover chicken Italian sausage, more veggies…

Heat a 1/2 teaspoon of olive oil in a non-stick pan (or more if using a regular pan). Add the eggs, then add the toppings, pepper… (feta has enough sodium, don’t need salt)

Can either make an omelet with it or scrambled eggs.

Oooooh, and this will keep you going for a while! You might want to have 1/2 banana for dessert… read on…

From the Dr. Oz website:

Everyone knows that leafy greens are good for you. And arugula is one of the better choices for health. It contains two cancer fighters called kaempferol and quercetin. Researchers have shown that diets containing arugula can reduce the risk of lung cancer. Arugula is great to use in a salad, or even mixed into hot pasta coming off the boil. You can also arrange it as a bed of tasty greens on which to put other cooked or raw foods. t’s beautiful and healthy.

Tip: Look for baby arugula. The young leaves are sweet and nutty tasting. When the plant gets bigger, the leaves can have a slightly bitter taste.

Fresh fruits are an obvious healthy choice, but did you know that bananas contain cancer fighters? They are called catechins and delphinidin, and studies have shown diets rich in bananas and other fruits can reduce the risk of breast cancer.

Tip: Have half a banana a day with breakfast. It’s an easy way to sneak a cancer fighter into your diet, right at the start of each day.

Catch you back here tomorrow!

F L A S H B A C K !

O n e Y e a r A g o: Artist: Sam Robinson!

T w o Y e a r s A g o: Charleston, SC Photo – A unique perspective…

T h r e e Y e a r s A g o: Artist: Julia Nichols!

My new sandwich “recipe”!

On June 17, 2014June 12, 2014 By Barbara StroudIn FOOD, HEALTH, Recipe2 Comments

I’ve come up with a few new sandwich ideas that are over the top good… I needed something different. Something healthy, but super duper tasty… My new thing here… BROCCOLI SPROUTS, I heard on Doctor Oz how they’re so good for you, throw them on all your sandwiches (well, PB&J? I think not) they’re scrumptious little buggers… Above… I have an open face sandwich.

1 slice 7 sprouted grains bread (freezer section) – toasted

Veggie Cream Cheese (Philadelphia Brand) – spread on the toast… YUM!

Hefty dose of broccoli sprouts on top of cream cheese

Cucumbers, thinly sliced on top… we LOVED this! Also tried it with 1/2 slice of Havarti cheese… GET OUTTA HERE!

This will become the new love of your life!

When you feel an open faced sandwich just won’t cut it, here’s another version… sprouted 7 grain bread, veggie cream cheese, 4 thin slices of cucumber, slice of Havarti cheese, 4 more thin slices of cucumber, and a big handful of that oh so healthy arugula (or broccoli sprouts!), top with another slice of sprouted 7 grain bread toasted. Yipeeee!

DE-LISH!! Catch you back here tomorrow!

F L A S H B A C K !

O n e Y e a r A g o: Artist: Jason Sacran!

T w o Y e a r s A g o: Happy thoughts to all!

T h r e e Y e a r s A g o: Artist: Alexsander Titovits!

The Easiest Coleslaw You Will Ever Make! Healthy Too!

On June 10, 2014February 21, 2021 By Barbara StroudIn FOOD, RecipeLeave a comment

Healthy cole slaw? Usually it’s loaded with mayonnaise and sugar… which is what makes it so good right? Wrong! I bought some shredded cole slaw mix at our local healthy grocery store, Earth Fare (love that place), and I wanted to try something different. I know we both like the mayo based cole slaw recipes, but would we like a vinegar based recipe? Hmmmm, it was time to give it a whirl. I found this recipe on the Food Network (Rachel Ray!) and it couldn’t be easier!

I had originally posted this with a rather sad image… because I kept forgetting to take a photo, ha ha… FINALLY have a photo that looks like the coleslaw before its three days old, sigh…

I was skeptical, but this recipe is delicious!

The only thing I changed below is that I reduced the sugar (original recipe calls for 2 T sugar), I used olive oil (instead of peanut or vegetable oil), I used only 1/2 tsp celery salt. More or less to taste… you can’t go wrong with this recipe!

Click HERE to print the original recipe from FoodNetwork.com!

OIL AND VINEGAR SLAW RECIPE – inspired by Rachel Ray – My version…

Ingredients

1/4 cup red wine vinegar

1-2 tablespoon sugar

2 tablespoons olive oil

1 sack, 16 ounces, shredded cabbage mix for slaw salads

1/2 teaspoon salt (or celery salt) (or 1/2 teaspoon salt and 1/2 teaspoon celery seed)

Pepper

Directions

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Lasts a few days… Day 3 pictured above, looks tired, but tasted great!

Find the original recipe at: http://www.foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe.html#comments?oc=linkback

Catch you back here tomorrow!

F L A S H B A C K !

O n e Y e a r A g o: Artist: Margaret Lawrence!

T w o Y e a r s A g o: Charlie’s Other Momma…

T h r e e Y e a r s A g o: Artist: Carol Marine!

Greek Yogurt Marinated Grilled Chicken… will transform your thoughts on grilled chicken!

On April 29, 2014April 18, 2014 By Barbara StroudIn FOOD, Recipe2 Comments

Greek Yogurt Marinated Grilled Chicken - Recipe inspired by Bon Appetit Photo by Mark Peterson — **Greek Yogurt Marinated Grilled Chicken** – Recipe inspired by Bon Appetit

Ahhh, I ran across a fantastic recipe in Bon Appetit. It turned typically dry boneless skinless grilled chicken breasts into something absolutely heavenly! The secret? Yogurt! I made very few variations. Instead of regular yogurt I used Greek Yogurt and I did not use Cilantro. Pretty much everything else was the same.

This is what I did… click HERE for the link to Bon Appetit to see the original recipe! This will change the way you think about boneless/skinless chicken… I PROMISE!

Greek Yogurt Marinated Chicken on the Grill…

4 boneless skinless chicken breasts (pound between wax paper to make an even thickness, so you don’t end up with shoe leather on one end and not quite done in the thicker areas).

In a bowl, mix together:

1 cup Greek Yogurt (plain, not flavored!)

1/2 cup chopped Onion

1/4 cup Olive Oil(or a wee bit less, use some to coat the grill good)

2-3 Garlic cloves, minced (or use the microplane, that’s even better)

1/2 Tablespoon Lime juice

1/2 Tablespoon Garam Masala (spice) – if you aren’t a fan of Indian cuisine, you may want to go lightly on this spice.

1 teaspoon Kosher Salt and 1/2 teaspoon fresh black pepper

1″ ginger, peeled and microplaned (or minced)

Stir ingredients together and put in a zip top storage bag.

Add the chicken and squish it around until its coated. Place it in a dish and let it soak in all the heavenly flavors for at least 3 hours (or overnight).

Heat the grill (coat the grill with oil).

The recipe says to wipe off the marinade, before putting on the grill which is good, and looks prettiest. The first time we did it, we didn’t see this step, and put it on the grill with the marinade. It was far tastier BUT it was white with grill marks… the flavor was overwhelming! It will transform what you think about grilled chicken. Cook until chicken is done!

I serve with cucumbers sliced, in a mixture of Greek yogurt and a splash of vinegar with some dill… It’s a nice combination!

Photo by Mark Peterson via BonAppetit.com

F L A S H B A C K !

O n e Y e a r A g o: Artist Hollis Dunlap!

T w o Y e a r s A g o: Charleston Photo of Light & Shadow…

T h r e e Y e a r s A g o: Tivo!

Skillet Tortilla Casserole Recipe – Cooking Light

On March 11, 2014March 11, 2014 By Barbara StroudIn FOOD, HOME, Recipe4 Comments

Skillet Tortilla Casserole. All made in the same pan. Too good!!

Let me start off by saying this is a horrible photo… almost didn’t post it because it’s not appetizing at all by the looks of this. But this is so tasty you won’t believe it! A great meatless meal. Fills you up, easy to make, tastes great! And… all made it one pan!

Here are the ingredients… the only thing missing is the sour cream (we used Greek yogurt, tasted fabulous)… Olive oil, onion, frozen whole kernel corn, oregano, cumin, garlic, flour, can of tomatoes, black beans, chopped green chiles, corn tortillas, green onions, cilantro (WHICH I FORGOT!), sharp cheddar cheese, paprika (optional: radishes).

This is a recipe by Cooking Light magazine. It’s one that I’ve been making since 1997 – Here is a link to the recipe from the MYRECIPES.COM website (Cooking Light and several other magazines).

Here is the recipe from that website:

http://www.myrecipes.com/recipe/skillet-tortilla-casserole-10000000640234/

To recap:

It’s easiest if you prep your ingredients first. Chop, measure and get it all ready to go!

Heat oil in a 10-inch cast iron skillet over medium heat. Add the onion and saute 5 minutes.

Add the corn (to the onions), and saute another 5 minutes or until corn begins to get lightly browned.

Add oregano, cumin and garlic… saute 30 seconds.

Add flour, and cook one minute, stirring constantly!

Next… add the tomatoes, beans, chiles, and cook 2 minutes or until thick.

Once you’ve cooked this and it starts to thicken, remove from heat…

Spoon mixture into a bowl…

Spread 1/2 cup of the bean mixture over the bottom of the skillet.

Then arrange half of those tortilla’s that you cut in quarters to cover the bean mixture, overlapping slightly…

Spread half of the remaining bean mixture on top…

Sprinkle your green onions (all of them)… this seems like a lot of green onions, but its not!

The final layer of tortilla’s…

The rest of the bean mixture…

Sprinkle the cheese… whoa? Is this 1/2 cup? Oops ;) Sprinkle with paprika.

Bake at 375 for 30 minutes or until throughly heated. Remove from oven and LET STAND 10 MINUTES.

Notice what photo is missing?? Sigh… when will I learn? I’m so excited when it comes out of the oven. I dish it up, make it look beautiful… and then… EAT IT!

Next time… ;)

Catch you back here tomorrow!

F L A S H B A C K !

O n e Y e a r A g o: Featured Artist… Tom Hughes!

T w o Y e a r s A g o: Meggett Sunset

T h r e e Y e a r s A g o: Taco Boy – Charleston, SC

Zannie’s Black-Eyed Pea Dip – FABULOUS!!!

On February 18, 2014February 13, 2014 By Barbara StroudIn FOOD, Recipe4 Comments

Too good for words - thank you Pioneer Woman! — Too good for words – thank you Pioneer Woman!

Are you looking for a quick appetizer? An easy to throw together, yet super special concoction of all things good? Well, I was searching for the same thing a while back, and low and behold, Pioneer Woman (a wonderful blog, I highly recommend it!) posted this recipe… Don’t tell anyone, but once in a while we have this for dinner ;) it’s beans… pure health food I’m telling you! I don’t add any salt because there is salt on the chips (and next time we’re buying the blue chips with no salt)… Here goes… If you haven’t heard of Pioneer Woman (whaaat?) Ree Drummond, she has a cooking show on Food Network, she’s got books, you name it… pure entertainment at its finest!

Click HERE to be directed to TastyKitchen.com so you can print this recipe

Ree Drummond - Pioneer Woman — From TastyKitchen.com

It couldn’t be easier…

Drain and partially mash the black-eyed peas… You don’t have to mash them to death, some chunks are good. Texture. Is. Good!

Add in everything else… the salsa, sour cream, onion, and jalepeno’s!

Don’t forget the cheese! Add it to everything else and stir it around.

Then spread it into a baking dish (I use a ceramic tart pan), and bake at 350 degrees F for 20-30 minutes or until its nice and hot and bubbly.

Serve with tortilla chips!

AND… if you’re in the mood for a good book that will make you laugh, her book “Black Heels to Tractor Wheels: A Love Story” is wildly entertaining… her real life story about how she met her husband, Marlborough Man… hee hee…

F L A S H B A C K

O n e Y e a r A g o: Robert Joyner and a colorful president…

T w o Y e a r s A g o: Charlie visits Shem Creek!

T h r e e Y e a r s A g o: Baked Potato Soup with all the trimmings!

Cheesy Potato Soup Recipe – Quick and Easy!

On February 11, 2014February 13, 2014 By Barbara StroudIn FOOD, HEALTH, Recipe2 Comments

barbarastroud.wordpress.com — Cooking Light’s Cheesy Potato Soup

Nothing can heat your innards like a good bowl of soup. This is an easy one, and oh so delicious. I double the recipe so we have leftovers. This soup will warm your soul (I’m not being dramatic, really)!

Cheesy Potato Soup – recipe by Cooking Light magazine (myrecipes.com) – Click HERE to print.

1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions

Preparation

Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender.

Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.

Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.

Cover, reduce heat, and simmer 10 minutes.

Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper (IMPORTANT NOTE: remove from heat as soon as it melts so that it doesn’t curdle); cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Note… my secret… I use a potato masher and squish the potatoes a bit… I’m not mashing them per se but breaking down the chunks a bit so they’re smaller… this is tasty soup!

The important note above… removing the pan from the heat as soon as the cheese starts melting. I didn’t see this note at the top of the recipe and didn’t do it. It curdled… tasted great but didn’t look as good as it could have. Next time I think I will just opt to add it to each individual bowl as you can see in the top photo I over sprinkled… For as good as this soup is it’s quite hard to believe that it was this quick and easy! Thanks to Cooking Light for yet another great recipe!

F L A S H B A C K

O n e Y e a r A g o: Artist to watch… Diane May!

T w o Y e a r s A g o: Vacant officer’s home in Charleston – old Navy base…

T h r e e Y e a r s A g o: Black Bottom Banana Cream Pie Recipe!

Catch you back here tomorrow!

Peanut Butter Cookie Recipe!! Best Ever!

On January 28, 2014January 24, 2014 By Barbara StroudIn FOOD, RecipeLeave a comment

There is nothing like a good homemade peanut butter cookie! I tell myself they’re healthy (yeah, right) – full of protein, ha. Well, not so bad if you only make the once in a great while! This recipe makes a lot, so share with your neighbors! I shared some and froze some so we weren’t eating them all! Try to control yourself with the cookie dough…. good luck!

Here’s the recipe! (Click here for a printable version minus the photos and comments)!

barbara stroud - Peanut butter Cookies — Best. Ever!

Here goes…

With a mixer, beat together the butter, sugar and brown sugar…

Add eggs and vanilla… mix just to get the ingredients blended together nicely…

Oooh, yeah, this is what you want to see!

I mix dry ingredients together. Flour, Baking Soda and Salt. Stir to mix. — Dry Ingredients…

I put dry ingredients (flour, baking soda, salt) in a separate bowl, then give it a stir to mix it around, and then add to the wet ingredients…

Next… add the magic touch… the ingredient that makes peanut butter cookies, well… peanut butter cookies! Add the peanut butter, and mix to combine.

Get two teaspoons, scoop one teaspoon (mine are rather small, they get larger as they bake), then use the other spoon to drop it onto the un-greased cookie sheet…

Pick up the little blop of heavenly dough, and roll between your (clean!) palms lightly to form a ball. In no way does it have to be perfect!

Then dip a fork in water (and shake off excess water) then lightly press down…

If you’re feeling fancy, press the opposite direction…

You will not believe how wonderful these smell!

TO FREEZE AND BAKE LATER:

This recipe makes a lot of cookies (nearly 6 dozen). So I am sure to share and freeze some so that we don’t end up eating them ALL. To freeze, drop by teaspoonful onto cookie sheet then roll into balls leaving enough space between each cookie to “breathe” (allowing them to freeze).

Then wrap in wax paper and then plastic wrap. For some reason I forgot the wax paper this time. No big deal… wrap them up good and put in the freezer several hours until they are frozen and hard.

Once they are frozen toss them into a zip top freezer bag and be sure to label. I like to add directions for baking as well so I don’t have to look it up! To bake after freezing: place on a cookie sheet and wait until they defrost (doesn’t take too long) (you need to press with a fork dipped in water and you can’t do this when they’re frozen). Then bake at 350 degrees F for 10 minutes!

ENJOY! I think these will quickly become a favorite!!

F L A S H B A C K

O n e Y e a r A g o: Featured Artist… Paula Frizbe!

T w o Y e a r s A g o: Island House Hotel, Mackinac Island, MI

T h r e e Y e a r s A g o: Panera and their Chicken Noodle Soup

Catch you back here tomorrow!

How to peel a hard boiled egg WITHOUT peeling… just blow it out of the shell!

On January 14, 2014January 15, 2014 By Barbara StroudIn FOOD, Recipe2 Comments

How to peel hard boiled eggs - Matt Thompson NPR — How to peel hard-boiled eggs
*Image via*

I simply cannot wait to try this! There was a great article from NPR about some everyday tasks that you might not be doing right… This is incredible! You know how when you hard boil an egg, some shells slip right off and others you can only get little tiny piece by little tiny piece, sometimes not leaving much of the egg… Well you’ve got to watch this video! Tim Ferriss shows how easy it is to remove the shells, they BLOW RIGHT OFF THE EGG. Watch and you’ll see!

A few words from Matt Thompson (NPR):

I prepared my breakfast of hard-boiled eggs a bit differently this morning. I added a teaspoon of baking soda to the boiling water. When the eggs were done, I cooled each one in ice water, then cracked both ends of the shell, held it in my fist and blew. Each time, the shell shook a bit and whistled, then out popped the egg, shell-less and delicious.

Get. Outta. Here!

Update: I was researching more about Tim Ferriss (the guy that did the video) and he has a blog that this was featured on. His blog is an amazing resource, check it out if you get a chance!

F L A S H B A C K

O n e Y e a r A g o: Featured Artist… Shirley Novak!

T w o Y e a r s A g o: Early Sunset – Shem Creek!

T h r e e Y e a r s A g o: What made me start writing this blog?

Catch you back here tomorrow!

Image, video and link from NPR/Matt Thompson/Tim Ferriss!

The best cookies for decorating… a holiday tradition!

On December 23, 2013December 23, 2013 By Barbara StroudIn FOOD, Recipe6 Comments

Growing up we had a tradition in our house… Christmas cookies… bake them and decorate. There was nothing better! To top it off they are the tastiest you will ever eat! The frosting sets so they don’t get smushed into each other. You don’t need any special tools (we use zip top storage bags). Make and bake the cookies. Then make the frosting. Scoop some of the “white” into a zip top bag, then divide the frosting into bowls of whatever other colors you like. (Red, green and blue is what we usually did, in addition to white). Add food coloring to each bowl and get it the color you like. A good “grinch” green mix blue and yellow food coloring until you hit that great green… or if you don’t feel adventurous, just use the green food coloring. Next, snip the very corner of the bag, and the frosting will flow through that to decorate. Easy and so much fun. You really see the artsy folks stand out here! Click HERE to print the recipe minus all the photos, etc.

Decorate however you like, neat, messy, in whatever colors you create!

CHRISTMAS BUTTER COOKIES

Sift 2 3/4 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon of salt.

In mixer bowl add 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla.

Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.

Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.

Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

YIELD: 4 dozen (IF you don’t eat the dough… good luck to ya!)

FROSTING

Mix 1/4 cup butter, 4 cups (1 box) confectioner’s sugar, 1/4 cup scalded cream and 1 teaspoon vanilla. Blend until smooth. Scoop into separate bowls and add food coloring (hint: yellow and blue mixed makes an awesome ‘grinch’ green). Scoop colored frosting into Ziplock bag (doesn’t have to be Ziplock, any zip top is fine, I use freezer quart size bags) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.

F L A S H B A C K

O N E Y E A R A G O… Plans to make, gifts to take… remember the reason for the season!

T W O Y E A R S A G O… Thank you to artist Dan Corey, an artist who knows the reason for the season!

Catch you back here tomorrow!

Handmade wooden painted ornaments… treasures!

On December 22, 2013December 21, 2013 By Barbara StroudIn FOOD, Recipe5 Comments

I have a gorgeous collection of Christmas ornaments that my dad made. I made one, can’t remember which one, I think it turned out too thick for my liking… he really made each one so different, and they look festive displayed in this wooden bowl that he made. He’s a handy kind of guy. If I was in MI I would be learning how to make all this stuff… treasures!

Are you getting everything on your list accomplished? Well, no worries, me either, ha ha! It’s what the holidays are all about! Have a great day!

F L A S H B A C K

O N E Y E A R A G O… Yet another wicked cool sky!

T W O Y E A R S A G O… Recipe for butter Christmas cookies with frosting – beautiful to decorate!

Catch you back here tomorrow!

Short Rib Vegetable Soup Recipe… perfect for a cold day!

On December 19, 2013December 18, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

This recipe has been a family favorite for as far back as I can remember. My mom and dad are both excellent in the kitchen, and this is one of those soup’s you can throw together with whatever sounds good at the time, which is convenient. Add vegetables that take the longest to cook earlier in the recipe, and others that cook quickly (spinach), towards the end. Any spices that you enjoy will work well. I can remember having this with amazing French bread growing up! Hope you enjoy one of my staple recipes… click HERE to print this recipe without photos…

To recap…

Set out your ingredients, wash potatoes, greens, etc. if using…

Brown the short ribs in a little olive oil – use a heavy bottom pan if possible…

Chop, chop, chop… Sometimes I sauté the carrots with the onion/celery, sometimes I don’t… whatever… easy peasy, no worries!

This time I browned the short ribs and got nice crusties on the bottom of the pan, and THEN I sautéed the onion and celery… Last time I did it all together. No rules… do what you like!

Saute veggies…

Add short ribs back to the pot… when this soup is done the meat will fall off the bone… heavenly!

Add that biggee can of tomatoes and juice, as well as at least one big can of water (or more)…

Add the beef consommé…. this gives it a nice rich flavor…

Add the big carton of beef broth… as the soup cooks down add more broth/water…

And any spices you like…

The secret is the center of the celery stalk with the leaves, throw it in whole… this will give the soup an amazing flavor!

Now, take the meat off the bone and fat – toss it back in the pan… yum!

Now… a story about the photo… if that baguette looks frozen, it’s because it is! I made soup yesterday for dinner with a hot, crusty baguette. I took photos along the way, but then we were hungry… so we ate. Once the soup was in the fridge… Dang it! I realized I had forgotten to take a photo… so I just had lunch, and snapped a photo… baguette was frozen to use at a later date, but it looks nice, huh? Hee….

F L A S H B A C K

O N E Y E A R A G O… Featured Artist… Karin Olah Knowlton!

T W O Y E A R S A G O… Med Pasta Recipe (shrimp, feta, spinach pasta, artichokes!)

Catch you back here tomorrow!