tag:blogger.com,1999:blog-47657039013820724912024-03-12T22:05:05.949-05:00AUNT SHOE"Food is so basic, so essential a part of our lives,
often the mere sharing of recipes with strangers turns them into friends."Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.comBlogger458125tag:blogger.com,1999:blog-4765703901382072491.post-39281300276269221512021-06-02T18:55:00.001-05:002021-10-15T17:08:48.296-05:00Coconut Macaroons (2-Ingredients!) <p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><ol><li style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3JOXefFXuD9BPiKKABblzw2Z1imnL9U4Pn5j5u0enzCtwP9nTOikrdvy6ds9Dgdh6PAyScnwj5G_5JGT6OcWX0Gzg1Nh44geDnel518L9Xx2dbv-Tt_EkYNeHFgqUmcygN_jTPyyT28/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="831" data-original-width="554" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3JOXefFXuD9BPiKKABblzw2Z1imnL9U4Pn5j5u0enzCtwP9nTOikrdvy6ds9Dgdh6PAyScnwj5G_5JGT6OcWX0Gzg1Nh44geDnel518L9Xx2dbv-Tt_EkYNeHFgqUmcygN_jTPyyT28/w426-h640/Coconut-Macaroons-2-Ingredients-2.jpg" width="426" /></a></li></ol></div><p></p><p style="text-align: left;"><br /> https://www.theslowroasteditalian.com/2015/09/lazy-day-coconut-macaroons.html</p><p><br /></p><h3 class="ccm-name" style="box-sizing: border-box; font-family: "Open Sans"; font-size: 20px; line-height: 1.6; margin-bottom: 10px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; margin: 0px 0px 10px; position: relative; text-align: center; text-transform: uppercase;">COCONUT MACAROONS 2 INGREDIENTS</h3><div class="ccm-summary" style="box-sizing: border-box; font-family: "Open Sans"; font-size: 20.9px; font-style: italic; line-height: 1.7; margin: 20px 0px; text-align: center;">These coconut macaroons have toasted coconut outside, and moist, chewy centers. Make this easy cookie recipe with just 2 ingredients!</div><div class="ccm-time" style="background: rgb(255, 255, 255); border: 1px solid rgb(215, 215, 215); box-sizing: border-box; clear: both; font-family: "Open Sans"; font-size: 12px; margin-bottom: 20px; padding: 10px 0px; text-align: center; text-transform: uppercase;"><span class="ccm-time-child" style="box-sizing: border-box; display: inline-block; margin-right: 12px; padding: 5px; white-space: nowrap;">PREP TIME: 10 MIN</span><span class="ccm-time-child" style="box-sizing: border-box; display: inline-block; margin-right: 12px; padding: 5px; white-space: nowrap;">COOK TIME: 15 MIN</span><span class="ccm-time-child" style="box-sizing: border-box; display: inline-block; padding: 5px; white-space: nowrap;">TOTAL TIME: 25 MIN</span></div><div class="ccm-section-ingredients ingredients" style="box-sizing: border-box; font-family: "Open Sans"; font-size: 20.9px;"><h3 class="ccm-head" style="box-sizing: border-box; font-size: 20px; margin: 0px; position: relative; text-transform: uppercase;">INGREDIENTS</h3><div class="ccm-section" style="box-sizing: border-box; line-height: 1.7; margin: 10px 0px 30px; padding-left: 20px;"><ul style="box-sizing: border-box; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">1 (14 ounce) bag sweetened coconut flakes</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">7 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">semi-sweet chocolate, optional</li></ul></div></div><div class="ccm-section-instructions instructions" data-slot-rendered-recipe_btf="true" style="box-sizing: border-box; font-family: "Open Sans"; font-size: 20.9px;"><h3 class="ccm-head" style="box-sizing: border-box; font-size: 20px; margin: 0px; position: relative; text-transform: uppercase;">INSTRUCTIONS</h3><div class="ccm-section" style="box-sizing: border-box; line-height: 1.7; margin: 10px 0px 30px; padding-left: 20px;"><ol style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 30px;"><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">In a medium bowl, add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">*Do not walk away when broiling, you can go from golden brown to crispy in a flash.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Remove from oven and allow to cool for 5 minutes, if you can wait that long.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Serve and enjoy!</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.</li></ol></div><div class="ccm-section" style="box-sizing: border-box; line-height: 1.7; margin: 10px 0px 30px; padding-left: 20px;"><div class="ccm-section-title" style="box-sizing: border-box; font-size: 16px; font-weight: 700;">DONNA'S NOTES</div><ol style="box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 30px;"><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.</li><li style="box-sizing: border-box; margin-bottom: 0.25em; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px; padding: 0px;">Store in a resealable plastic bag or container, in the refrigerator.</li></ol></div></div><h1 class="post-title entry-title" itemprop="name" style="background-color: white; color: #444444; font-family: "Open Sans"; margin: 0px; position: relative;"><br /></h1>Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-71467432557547064792014-04-16T14:29:00.000-05:002014-04-16T14:35:04.149-05:00Tuscan White Bean & Spinach Soup<div style="font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19px; margin-bottom: 6px;">
<span style="background-color: #cccccc;">Still soup weather. It's snowing … again! Just made this for supper. It was fast and delicious!</span></div>
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<b><span style="background-color: #cccccc;">Tuscan White Bean & Spinach Soup</span></b><br />
<span style="background-color: #cccccc;">Serves 8</span><br />
<span style="background-color: #cccccc;">The Ingredients: <span class="text_exposed_show" style="display: inline;"><br />2 tsp olive oil<br />1 clove garlic, finely minced<br />1 medium onion, finely diced<br />2 - 32 oz. boxes low sodium chicken broth, or vegetable stock<br />2 cups water<br />14 1⁄2 oz can diced tomatoes<br />I also added 1 can Rotel tomatoes, HOT<br />2 - 14 1⁄2 oz cans cannellini beans or other white beans<br />1 cup whole wheat pasta shells, or shell pasta<br />2 tsp rosemary<br />Baby spinach, cleaned and trimmed<br />1⁄4 tsp black pepper<br />Shredded cheese for garnish</span></span></div>
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<span style="background-color: #cccccc;">The Directions:</span><br />
<span style="background-color: #cccccc;">In a large soup pot, saute onion & garlic in olive oil.</span><br />
<span style="background-color: #cccccc;">Add broth, water, tomatoes, beans and rosemary to pot. Season with black pepper. Bring to boil.</span><br />
<span style="background-color: #cccccc;">Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.</span><br />
<span style="background-color: #cccccc;">Add spinach and cook about 1 min, until wilted. Serve with shredded cheese.</span></div>
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-53763740536397078052014-02-22T08:49:00.000-06:002014-02-22T08:51:28.502-06:00Super Easy Parmesan Chicken<div class="separator" style="clear: both; text-align: left;">
We eat a lot of chciken at our house. It can be challenging to come up with tasty new recipes. And did I mention easy? Easy is always important. This one fits the bill perfectly. It's delicious and couldn't be easier! It's been around for a while, so if you haven't tried it, you really should make it soon! :)</div>
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<b>PARMESAN CHICKEN</b></div>
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<b>The Ingredients.</b></div>
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6 chicken breasts</div>
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2 cups Hellman's Mayonnaise</div>
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1 cup shredded Parmesan cheese</div>
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Seasoned salt</div>
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Pepper</div>
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Italian bread crumbs</div>
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<b>The Directions.</b></div>
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1. Preheat oven to 350 degrees. Spray inside of 9x13 casserole pan with Pam. Rinse chicken under cold water and pat dry. Season both sides of chicken with seasoned salt and pepper.</div>
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2. Combine mayonnaise and Parmesan cheese. Spread evenly over chicken, making sure to completely cover each piece. Sprinkle bread crumbs over all.</div>
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3. Bake for about 1 hour. This is good reheated as leftovers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglb9DZN7Cbg77MFa_z5P41vXDWZmtYA9GZztGZHsSIiuswQUsSctkW_tcOW4pWZ35zB46uh1rU1hkkAj_fa6v0D_-RXvQjvZXBwfOWkjZ7toIl9MIu8FvjVcO6Mggk87z5Qoq3rChRxbs/s1600/IMG_3275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglb9DZN7Cbg77MFa_z5P41vXDWZmtYA9GZztGZHsSIiuswQUsSctkW_tcOW4pWZ35zB46uh1rU1hkkAj_fa6v0D_-RXvQjvZXBwfOWkjZ7toIl9MIu8FvjVcO6Mggk87z5Qoq3rChRxbs/s1600/IMG_3275.JPG" height="300" width="400" /></a></div>
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-38319156178685567912014-02-15T08:41:00.000-06:002014-02-16T18:24:19.220-06:00Easy Vegetable Soup ~ for LiadanI just read that spring is 33 days away! Seems like forever! This has been a long, brutal winter and I'm still in soup making mode. Recipes for vegetable soup vary from kitchen to kitchen and cook to cook. Often, recipes are based on local produce. When I make this soup, I usually add ditalini pasta, short little tubes like elbows, but shorter and without a bend. I think they're perfect for this hearty recipe.<br />
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<span style="font-weight: bold;">Easy Vegetable Soup</span> <br />
Ingredients: <br />
3 cups water<br />
4 cups chicken broth <br />
1-14-1/2-ounce can Italian diced tomatoes, undrained <br />
1 teaspoon dried basil, crushed <br />
1/2 teaspoon dried oregano, crushed <br />
1/4 teaspoon pepper<br />
1/4 teaspoon red pepper flakes<br />
1-16 oz. loose-pack frozen broccoli, cauliflower and carrots <br />
1 can black beans, rinsed and drained <br />
1 can dark red kidney beans, rinsed & drained<br />
1 can garbanzo beans, rinsed and drained<br />
1-2 handfuls ditalini pasta <br />
2 tablespoons snipped fresh parsley<br />
Grated Parmesan cheese <br />
Directions:<br />
1. In a soup kettle, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and pasta. I had leftover green beans in the frig so I tossed those in as well.<br />
2. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until frozen vegetables and pasta are tender. Stir in beans and parsley. Heat through. Sprinkle grated Parmesan cheese on top. Serves 8. <br />
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<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-17764521370737587232013-12-04T11:47:00.000-06:002013-12-04T13:27:11.954-06:00In My Kitchen ~ December 2013<b>FaLaLaLaLa .. LaLaLaLa.</b><br />
Thanksgiving and Black Friday have come and gone which means Christmas is almost here! Merry Christmas from my kitchen to yours!<br />
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I especially want to send holiday greetings to <a href="http://figjamandlimecordial.com/2013/12/01/in-my-kitchen-december-2013/">Celia at Fig Jam and Lime Cordial,</a> for making the <b>In My Kitchen</b> posts possible. What a wonderful lady, so talented and kind. Be sure to stop by and check out her posts, and the posts of all the other bloggers who participate.<br />
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<b>In my kitchen …</b><br />
Years ago, when my daughter was a little girl, we'd make Christmas ornaments together to give as gifts. This is one of my favorites. To make it, you'll need nuts (almonds and filberts in the shell), a hot glue gun, and holiday ribbon. If you want to add a bit of glamour, you can paint the nuts gold. I prefer them natural.<br />
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<b>In my kitchen …</b><br />
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Caprese Skewers, a red and green themed holiday appetizer. You can find the recipe<a href="http://auntshoe.blogspot.com/2012/09/for-meatless-monday-caprese-skewers.html"> here.</a> </div>
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<b>In my kitchen …</b><br />
Way back in the 1950's, when I was growing up, my mom always made an Ice Cream Cake for dessert on Christmas. Ice cream cake in December, in snowy cold Minnesota, is a bit of an oxymoron, but my three brothers and five cousins loved it and looked forward to it every year!<br />
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<b>In my kitchen …</b><br />
Pretzel buttons: Pretzels, Hershey's kisses and Christmas M&M's. Easy and yummy! Fun to make with kids, too!<br />
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Finally, here's a song that makes me smile. Sorry about the commercial. <a href="http://www.youtube.com/watch?v=Ooc5eJc5SHA">Listen here.</a><br />
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<b><span style="color: #666666; font-size: large;">Peace and blessings to all of you!</span></b>Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com23tag:blogger.com,1999:blog-4765703901382072491.post-222238230874782892013-11-01T07:03:00.000-05:002013-11-20T08:49:28.607-06:00In My Kitchen ~ November 2013<div class="separator" style="clear: both; text-align: left;">
Hello, November! Today seems like the perfect day to build a fire and cozy up with a book. But errands are calling. I have groceries to buy for an egg dish to make for my new granddaughter's christening brunch on Sunday morning. And I volunteered to iron the christening gown, handmade by my Great-Aunt over 66 years ago. It's made of fine cotton batiste, with hundreds of tiny stitches. There's a matching slip to go under the dress, all excruciatingly difficult to iron, but so lovely.</div>
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AND now, I'm excited to share more of the things in my kitchen. Be sure to check out the other bloggers who have joined with <a href="http://figjamandlimecordial.com/2013/11/01/in-my-kitchen-november-2013/">Celia at Fig Jam and Lime Cordia</a>l to give us a peek into their kitchens and their worlds!</div>
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<b>In my kitchen ...</b></div>
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I have an enormous collection of recipes; handwritten on cards, torn from magazines, stuffed in a wooden box, crammed in drawers. And then there are my cookbooks! This recipe was given to me by my uncle, probably back in the 1970's. It's a link to him and to the past, and I treasure it.</div>
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<b>In my kitchen ...</b><br />
Trader Joe's <i>Sun Dried Tomatoes</i>. I love to add them to cheese stuffed ravioli. See recipe <a href="http://auntshoe.blogspot.com/2010/10/nod-to-trader-joes.html">here</a>.<br />
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<b>In my kitchen ...</b><br />
Trader Joe's <i>Roasted Red Pepper Soup</i>, perfect with grilled cheese sandwiches for a fast supper on a cold autumn night.<br />
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<b>In my kitchen ...</b><br />
<i>Gun Flint Trail Wild Raspberry Jalapeno Jam</i>, made right here in Minnesota and sold at <a href="http://www.bibelotshops.com/">The Bibelot Shops.</a> This jam goes great in a turkey sandwich: toast sourdough bread, add sliced turkey from the deli (or even better, leftover Thanksgiving turkey) and melted swiss cheese, along with a dollop of this sweet, spicy jam for an amazing sandwich treat.<br />
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<b>In my kitchen ...</b><br />
Homemade Hot Chocolate, silky and rich and satisfying.<br />
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<b>In my kitchen ... </b></div>
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An apple cranberry crisp (recipe <a href="http://auntshoe.blogspot.com/2009/10/perfect-fall-dessert.html">here</a>).</div>
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<b>Finally ...</b></div>
Back in 2008, Saint Paul artist-in-residence Marcus Young started an annual sidewalk poetry contest for city residents. I was one of the winners in 2009, for my poem <i>November</i>. You gotta love a city where poetry is that important! Below is a photo of the poem being installed on the sidewalk in front of my daughters house. My young granddaughter is adding her tiny hand print to the wet cement. In honor of the month, I am sharing my poem here with all of you:<br />
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<i><b>November</b></i><br />
<i>Autumn winds drag</i><i> leaves from trees,</i><br />
<i>streets clog in a dreary finale.</i><br />
<i>Bare branches crisscross heavy skies.</i><br />
<i>Icy rain spatters, ink-blots pavement.</i><br />
<i>I settle at the window, stare</i><br />
<i>into thick black flannel, search</i><br />
<i>the woolly lining of the night for winter.</i><br />
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com16tag:blogger.com,1999:blog-4765703901382072491.post-71958083166531528132013-10-06T17:01:00.000-05:002013-11-13T07:49:26.178-06:00Southwestern Chicken for a rainy SundayNow that the weather is getting cooler, I've hauled out my trusty Rival crock pot. It must be at least 35 years old, still works like a charm. I've been pouring over my stash of slow-cooker recipes.<i> Southwestern Chicken</i> is perfect for a cold, rainy Sunday.<br />
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<b>Southwestern Chicken</b><br />
<b>The Ingredients.</b><br />
4 boneless, skinless chicken breasts<br />
1 jar salsa, medium hot<br />
1 can black beans, rinsed and drained<br />
1 can whole kernel corn, rinsed and drained<br />
Salt and pepper to taste<br />
Shredded cheddar cheese<br />
Minute Rice<br />
<b>The Directions.</b><br />
Combine corn, beans and half the jar of salsa in the crock pot. Season chicken with salt and pepper. I used seasoned salt. Place chicken on top and cover with the remaining salsa.<br />
Cook on high for 5 hours.<br />
Serve with rice. Sprinkle with shredded cheddar cheese just before serving.<br />
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<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-78766780104372765882013-10-02T22:18:00.001-05:002013-10-06T17:02:48.851-05:00In My Kitchen ~ October 2013<div class="separator" style="clear: both; text-align: left;">
Hello and welcome to a new month! The leaves are beginning to change color in my corner of the world, from green to yellow, bright orange and red. Nature's having one last fling before settling down for winter's deep sleep. </div>
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<b>In my kitchen ... </b></div>
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I've got Honey Crisp apples. Sweet, firm and tart, the Honey Crisp originated here in my home state, at the University of Minnesota. Although they were developed in the 1960's, they weren't released to the public until 1991. </div>
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<b>In my kitchen ...</b></div>
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I've got rich, dense bundt cake. Did you know the bundt pan was created in Minnesota in 1950 by H. David Dahlquist, founder of Minneapolis-based Nordic Ware? The name bundt comes from the German word <i>bund</i>, which means "community" or "a gathering of people." Mr. Dahlquist added the letter "t" to the end and trademarked the word.</div>
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<b>In my kitchen ...</b></div>
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You'll usually find a jar of Royal Blend rice on the pantry shelf. We love rice and this nutritious combination of Texmati white, brown, wild and red makes a great side dish. It's low-fat and an excellent source of fiber. I buy it locally but it can be ordered online.</div>
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<b>In my kitchen ...</b></div>
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I've got a crustless quiche (<a href="http://auntshoe.blogspot.com/2012/08/repost-easy-crustless-quiche.html">recipe here</a>). It's perfect for any time of day: breakfast, lunch or dinner; goes together quickly and never disappoints. It's one of those marvelous recipes that uses up leftover veggies (tomatoes, mushrooms, asparagus, broccoli, green pepper), as well as bacon or ham and a variety of cheeses.</div>
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Thanks for stopping by. And thanks to the amazing Celia at <a href="http://figjamandlimecordial.com/">Fig Jam and Lime Cordial</a>, for providing this place for all of us to come together and share! Be sure you take a minute to visit the other kitchens joining the fun!</div>
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com17tag:blogger.com,1999:blog-4765703901382072491.post-56139357737282316282013-09-22T17:36:00.000-05:002013-09-25T06:57:41.469-05:00Happy First Day of Fall: Easy Chicken & DumplingsThis is cold weather comfort food at it's absolute best ... and easiest! Plus the house smelled wonderful all afternoon, while the Minnesota Vikings were loosing another football game on TV.<br />
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<b>Slow-Cooker Chicken & Dumplings</b><br />
<b>The Ingredients.</b><br />
5-6 boneless, skinless chicken breasts<br />
2 Tbsp. butter<br />
2 cans (10.5 oz) Cream of Chicken soup<br />
1 can (14 oz) chicken broth<br />
1 medium white onion, diced<br />
1/2 tsp. pepper<br />
1 Tbsp. dried parsley (or fresh if you have it)<br />
4 large Flaky Refrigerator biscuits (half a can)<br />
<b>The Directions.</b><br />
Place thawed chicken breasts in bottom of crockpot. Top with butter.<br />
Combine cream of chicken soup, chicken broth, diced onion, pepper and parsley in a bowl and blend well. Pour over chicken in crockpot. Cook on high 4-6 hours or on low for 8 hours.<br />
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After the chicken has cooked for the proper amount of time, cut each biscuit into 8-9 small pieces and roll into a ball. Then roll in flour to prevent biscuits from sticking together. Add biscuits to crockpot and continue cooking 30 minutes to 1 hour, or until the biscuit dumplings are done. It took an hour in my crockpot. The recipe says to remove the chicken, shred and return to the crockpot. I left the chicken breasts whole. Serves 4.<br />
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Note: This makes a lot of gravy. If it gets too thick, you can thin it with additional chicken broth.<br />
Next time I make this, I think I'll add sliced carrots. They'd be so good, plus they'd add gorgeous color!<br />
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<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-81324479006032920232013-09-09T13:18:00.000-05:002013-10-18T20:02:50.456-05:00Black Bean Soup<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #999999; font-family: 'Comic Sans MS'; font-size: 18px;"><b>Best Ever Black Bean Soup</b></span><br />
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3 cans of <b>seasoned </b>black beans (drained, not rinsed), 1 can mashed<br />
2 - 10 oz. cans chicken broth<br />
1 1/2 cups water<br />
2 Tbsp olive oil<br />
1 cup chopped onion<br />
2 cloves of garlic minced<br />
2 tsp chili powder<br />
1/4 tsp cumin<br />
White Rice (I used minute rice. Follow instructions on box for 4 people)</div>
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In a large pot saute onions and garlic in olive oil until soft. Add water, chili powder and cumin and stir. Add remaining ingredients and let simmer for 15 mins. Place a cup of rice in a bowl and pour in soup; garnish with fresh cilantro. Tastes even better the next day.</div>
Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-83345736929374107052013-08-30T20:54:00.000-05:002013-10-08T14:33:53.855-05:00My "World Famous" Lemon Bundt Cake<span style="background-color: #cccccc; color: #666666; font-family: 'Comic Sans MS'; font-size: 16px; text-align: left;">I admit it; I'm not a baker. When I finally break down and bake something, it's usually this lemon bundt cake. I've been making it for over 40 years! Always gets rave reviews!</span><br />
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<span style="background-color: #cccccc; font-family: 'Comic Sans MS'; font-size: 16px; line-height: normal;"><span style="color: #666666;">LEMON BUNDT CAKE</span></span><br />
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<span style="color: #666666;">1 pkg. Duncan Hines Deluxe ll Lemon Supreme cake mix</span></div>
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<span style="color: #666666;">1 pkg. lemon instant pudding (serves 4)</span></div>
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<span style="color: #666666;">1/2 cup Crisco oil</span><br />
<span style="color: #666666;">1 cup water</span><br />
<span style="color: #666666;">4 eggs</span><br />
<span style="color: #666666;">1-2 Tbsp. poppy seeds</span><br />
<span style="color: #666666;">Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased Bundt pan at 350 degrees for 45-55 minutes, until the center springs back when touched lightly. Cool for 25 minutes in pan, then invert onto serving plate.</span></div>
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<span style="color: #666666;">GLAZE FOR BUNDT CAKE</span><br />
<span style="color: #666666;">Blend 2 cups powdered sugar with 3 Tbsp. milk or 3 Tbsp. lemon juice. Cook, stirring constantly, until sugar dissolves. Watch carefully, as this can scorch. You can add grated lemon zest to the glaze. Spoon over cooled cake.</span></div>
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com2tag:blogger.com,1999:blog-4765703901382072491.post-16095653662794221282013-08-03T18:32:00.000-05:002013-10-09T08:26:11.351-05:00In My Kitchen ~ August 2013<div class="separator" style="clear: both; text-align: left;">
Seems like it was just May and we were anxiously awaiting the arrival of sweet little grandbaby #2. Now it's August and she's almost 3 months old! Time is flying! Once again I've joined with Celia at <a href="http://figjamandlimecordial.com/">Fig Jam and Lime Cordial </a>for a sneak peek inside my kitchen.</div>
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<b>In my kitchen ...</b></div>
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you will find this vintage pottery dessert plate, by Stangl Pottery, hanging on the wall. It matches the set of everyday dishes my mom used when I was growing up, way back in the 1950's. Her dishes have long since been broken or given away. I was thrilled to find this one at a local thrift store. The Fruit pattern was Stangl's most popular, longest produced and consistently best-selling dinnerware pattern. Kay Hackett designed it in late 1941. It continued in active production until Stangl's closing in 1978.</div>
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<b>In my kitchen ...</b><br />
I use these handy adhesive plate hangers. Just attach them to the back of a plate and hang on a nail or hook. Very simple. I found them on Amazon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SQyK4vd9ibuIy_uJGGrex66dF1xMSkjt-c966yQihfRVWT8K8XVinqiKv-qEPFMkH_SkZ6ZDFVM55HU4hzTVZSse7A9IHBc4RbkWRfhUnUmAErghjS2NlYMrRnlwZ86Mm57biUemxRM/s1600/51oDA1ObkwL._SL1000_.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SQyK4vd9ibuIy_uJGGrex66dF1xMSkjt-c966yQihfRVWT8K8XVinqiKv-qEPFMkH_SkZ6ZDFVM55HU4hzTVZSse7A9IHBc4RbkWRfhUnUmAErghjS2NlYMrRnlwZ86Mm57biUemxRM/s320/51oDA1ObkwL._SL1000_.jpg" style="cursor: move;" width="224" /></a><br />
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<b>In my kitchen ...</b><br />
you will find a framed watercolor of our 1922 Craftsman style house, with it's unique <a href="http://dictionary.reference.com/browse/catslide">"cat slide"</a> roof. The painting was a Christmas gift from my daughter a dozen years ago. The artist, <a href="http://whimsyhomedesigns.homestead.com/testimonials.html">Nancy Leasman,</a> is a Minnesota woman who paints whimsical renditions of homes from snapshots. <br />
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<b>In my kitchen ...</b><br />
you will find fresh red peppers and cilantro with it's wide, delicate leaves and pungent flavor. It is easily confused with flat leaf parsley, so be sure to sniff carefully. There's a growing group of <b>ANTI </b>-cilantro advocates, but I love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuck5Ftj3Erp0VLkW-vXvG8wfotLqvCEz4M8fknDzp1yWA-QjuacfqkWCec6g-J5h-6TR12zxFjPH9UvgUDN8T6LVyHtQj2hI8JueP8bCTvm3mb5YcnTgON9-CjeytyZxJmYq_NReF1A/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuck5Ftj3Erp0VLkW-vXvG8wfotLqvCEz4M8fknDzp1yWA-QjuacfqkWCec6g-J5h-6TR12zxFjPH9UvgUDN8T6LVyHtQj2hI8JueP8bCTvm3mb5YcnTgON9-CjeytyZxJmYq_NReF1A/s320/IMG_2800.JPG" style="cursor: move;" width="320" /></a><br />
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<b>In my kitchen ...</b><br />
you will find a big bowl of Black Bean Salad with Corn, Avocado and Lime Vinaigrette. It's a wonderful stand alone vegetarian main dish, served with crusty rolls. Or it makes a great side dish to go with grilled chicken or steak. You can find the recipe<a href="http://auntshoe.blogspot.com/2013/08/black-bean-salad-with-corn-red-peppers.html"> here.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisJ2WNxpEcPfFtZXVF-GdgwSu6Qoxb2w_jc3y0b1vOiSraFGbQ8IFMNso-W-SO7oDFGtw-qM3_gwX6RqGmmpRmxcpYbS-59KBWBF_yg7rgq1_t-vAxeq9itM_6o_cjcCVhYLWvIp4jOk/s1600/IMG_2808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisJ2WNxpEcPfFtZXVF-GdgwSu6Qoxb2w_jc3y0b1vOiSraFGbQ8IFMNso-W-SO7oDFGtw-qM3_gwX6RqGmmpRmxcpYbS-59KBWBF_yg7rgq1_t-vAxeq9itM_6o_cjcCVhYLWvIp4jOk/s320/IMG_2808.JPG" style="cursor: move;" width="320" /></a><br />
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If you'd like to see what's going on in other bloggers' kitchens, be sure to visit Celia at <a href="http://figjamandlimecordial.com/">Fig Jam and Lime Cordial</a>. Celia is the brilliant mastermind behind <b>In My Kitchen</b>.Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com12tag:blogger.com,1999:blog-4765703901382072491.post-26563094594343025532013-08-03T18:02:00.000-05:002013-10-08T14:34:45.967-05:00Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: #444444; font-family: 'Lucida Grande'; font-size: 13px;">I found this recipe on Pinterest. It's a gorgeous salad, chock full of color and flavor, and combines a variety of things I love. I altered it slightly: I added 2 15-ounce cans of chick peas, 1 can pitted small black olives and canned corn instead of fresh. I omitted the garlic in the vinaigrette and added less sugar (1-1/2 tablespoons). It's a winner for me. And perfect for summer. It makes a lot, so plan accordingly.</span></div>
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<b>Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette</b></div>
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From Jennifer Segal, <span class="Apple-style-span" style="color: #444444;"><a href="http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html">Once Upon A Chef</a></span><a href="http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html"> </a></div>
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Servings: 6-8</div>
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<b>The Ingredients.</b></div>
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2 15-ounce cans black beans, rinsed and drained</div>
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3 ears fresh cooked corn, kernels cut off the cob</div>
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2 red bell peppers, diced</div>
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2 cloves garlic, minced</div>
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2 tablespoons minced shallots, from one medium shallot</div>
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2 teaspoons salt</div>
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1/4 teaspoon cayenne pepper</div>
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2 tablespoons sugar</div>
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9 tablespoons extra virgin olive oil, best quality such as Colavita</div>
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1 teaspoon lime zest (be sure to zest limes before juicing them)</div>
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6 tablespoons fresh lime juice</div>
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1/2 cup chopped fresh cilantro, plus more for garnish</div>
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2 Hass avocados, chopped</div>
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<b>The Directions.</b></div>
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Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.<br />
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<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrotoaLC8_s3Nhogyc-8XYPnrTG9oh4QR7y_mmYCGpJD804MSfZ-cIWAtpY8ozPuKSkOvg2qvUyhfmys6tmsCwpklwM0NnIkDdXYWE2SWgAaq2jUBfVFGUTkPADCn6S5R5jJx0jI1U_U/s1600/IMG_2807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrotoaLC8_s3Nhogyc-8XYPnrTG9oh4QR7y_mmYCGpJD804MSfZ-cIWAtpY8ozPuKSkOvg2qvUyhfmys6tmsCwpklwM0NnIkDdXYWE2SWgAaq2jUBfVFGUTkPADCn6S5R5jJx0jI1U_U/s400/IMG_2807.JPG" width="400" /></a></span></div>
</span>Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-76396267387574915842013-07-19T08:00:00.003-05:002013-10-08T14:35:35.234-05:00Perfect For A Hot Summer Night<div style="font-family: 'Comic Sans MS'; font-size: 14px; font: normal normal normal 14px/normal 'Comic Sans MS'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUecjBmbelT_oFe2olyafgOgdUDDnkr-HjNTgmVzWv1eDfqEtAVxxo36x0yAnDu4_tHbi-E0ipiVxhULcIqH63LSnuIPpIVfjsp47F512rILQvQ93sTdZ5OrOzzKACyO4ZWeYaw5uZMo/s1600/IMG_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUecjBmbelT_oFe2olyafgOgdUDDnkr-HjNTgmVzWv1eDfqEtAVxxo36x0yAnDu4_tHbi-E0ipiVxhULcIqH63LSnuIPpIVfjsp47F512rILQvQ93sTdZ5OrOzzKACyO4ZWeYaw5uZMo/s400/IMG_2739.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;">This recipe was inspired by food writer, chef and recipe developer Susie Middleton, who blogs</span><b><span class="Apple-style-span" style="color: #444444;"> </span></b><span class="Apple-style-span" style="color: #444444;">at <a href="http://sixburnersue.com./">sixburnersue.com.</a></span><b><span class="Apple-style-span" style="color: #444444;"> </span></b><span class="Apple-style-span" style="color: #444444;">I made a few changes. Susie added spinach to the salad, which would add gorgeous color and nutrition. Alas, I did not have any.</span></div>
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<b><span class="Apple-style-span" style="color: #444444;">GREEK PASTA SALAD WITH FETA, OLIVES, ARTICHOKES, TOMATOES & PEPPERONCINI</span></b></div>
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<b><span class="Apple-style-span" style="color: #444444;">The Ingredients.</span></b></div>
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<span class="Apple-style-span" style="color: #444444;"><b></b>1/4 cup/60ml mild extra-virgin olive oil</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 tablespoon plus 1 teaspoon white balsamic vinegar</span></div>
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<span class="Apple-style-span" style="color: #444444;">Kosher salt</span></div>
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<span class="Apple-style-span" style="color: #444444;">Freshly ground pepper</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 small red onion, cut in very thin slices</span></div>
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<span class="Apple-style-span" style="color: #444444;">One can chick peas, rinsed and drained</span></div>
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<span class="Apple-style-span" style="color: #444444;">One 14-ounce/400-g can quartered artichoke hearts, well-drained and cut</span></div>
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<span class="Apple-style-span" style="color: #444444;">8 ounces small grape tomatoes, halved</span></div>
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<span class="Apple-style-span" style="color: #444444;">Pitted black olives and green Spanish olives</span></div>
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<span class="Apple-style-span" style="color: #444444;">4 ounces/115 g good-quality, creamy feta cheese, crumbled</span></div>
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<span class="Apple-style-span" style="color: #444444;">2 tablespoons chopped fresh oregano (I had to use dried oregano)</span></div>
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<span class="Apple-style-span" style="color: #444444;">8 ounces/225 g dried gemelli or other curly pasta (had to use rotini pasta)</span></div>
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<span class="Apple-style-span" style="color: #444444;">1/3 cup/35 g chopped toasted walnuts</span></div>
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<span class="Apple-style-span" style="color: #444444;">Sliced pepperocini, drained</span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>The Directions.</b></span></div>
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<span class="Apple-style-span" style="color: #444444;">1. Whisk or stir together olive oil, vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and several grinds of pepper. Add onion, chick peas, artichokes, grape tomatoes, olives, feta, and toss well. Let mixture sit for 15 to 20 minutes.</span></div>
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<span class="Apple-style-span" style="color: #444444;">2. Cook pasta until al dente. Drain well in a colander but do not rinse. Transfer warm pasta to mixing bowl with the dressing and vegetables and season with 1/4 teaspoon salt. Add the toasted walnuts and the pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Taste and season with more salt and pepper, if desired. (You can also let the tossed pasta sit for a few minutes, stir again, and taste.)</span></div>
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-24666771869799456352013-07-18T19:08:00.001-05:002013-07-19T13:27:33.392-05:00In My Kitchen ~ July 2013<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;">I have shamefully neglected </span></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><b><span class="Apple-style-span" style="color: #444444;">Aunt Shoe</span></b></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;"> for weeks, due to a bad case of "blogger burn-out." Also, the arrival of a beautiful new grandbaby in May, and two very special visitors from New York City in June, occupied most of my attention and energy.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;">Today, while doing a bit of internet surfing, I discovered a brilliant blog idea (thank you to Celia at <a href="http://figjamandlimecordial.com/2013/07/01/in-my-kitchen-july-2013/">Fig Jam and Lime Cordial</a>) </span></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;">and plan to implement it immediately. </span></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;">I'll be posting just once each month, </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;">telling you about what's in my kitchen, complete with photos and even a recipe or two. </span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;"></span><span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;">Drum Roll! Tah-Dah! Here it is, my first </span><span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;"><i><b>In My Kitchen</b></i></span><span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;"> post.</span></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><span class="Apple-style-span" style="color: #444444;"></span></span><br />
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<b>In my kitchen ...</b></div>
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you will find a bag of SOY AND FLAXSEED TORTILLA CHIPS from Trader Joe's (one of my fav grocery stores, known for good value and specialty items), along with a tub of very-fresh-tasting Trader Joe's salsa. The salsa comes <span style="color: #fb0011;"><b>HOT</b></span><b> </b>or mild. If you haven't tried flax chips, they're a great alternative to potato chips. They're made of yellow corn, soy and flaxseeds, with a nice salty, nutty flavor. The bag boasts that the chips are a good source of protein, omega 3 fatty acids and fiber!<br />
<span class="Apple-style-span" style="color: black; font-family: Times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtApzZuX5VmAf69taGKzeOfvxq3jgUAO4Cpeqnn_9M1y4QGDo-wrDa3OiQuYl42-YWsbBUtax2kWTh8IkhfiA0WUwLlwpf0CAKko0x8B2QF2zCuIK_eDz_4nI1tE2LiU5QM9PHzk8yLMs/s1600/IMG_2751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtApzZuX5VmAf69taGKzeOfvxq3jgUAO4Cpeqnn_9M1y4QGDo-wrDa3OiQuYl42-YWsbBUtax2kWTh8IkhfiA0WUwLlwpf0CAKko0x8B2QF2zCuIK_eDz_4nI1tE2LiU5QM9PHzk8yLMs/s320/IMG_2751.JPG" style="cursor: move;" width="320" /></a></span></div>
</span></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"></span><br />
<span class="Apple-style-span" style="color: #191919; font-family: 'Comic Sans MS'; font-size: 14px;"><b><span class="Apple-style-span" style="color: #444444;">In my kitchen ...</span></b></span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS'; font-size: 14px;">you will find this lovely antique 8-drawer spice box from my mother-in-law. I admired it when it hung in her kitchen and am pleased to have it grace a space in my kitchen. I think of her every time I look at it.</span><span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhENSJdRZJ4xmQzZFBqowE8W_9bK9sPSRX01GV4OE3JiFmaogXzfBxFu3LOflm-ieSXRGdkHCy78WOw6liJ4EbK6G6WoITGh-VOHV88gGDuztCF50JtyP6hml7Pe7iHBBcJ_oWyPUbdrg/s1600/IMG_2749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhENSJdRZJ4xmQzZFBqowE8W_9bK9sPSRX01GV4OE3JiFmaogXzfBxFu3LOflm-ieSXRGdkHCy78WOw6liJ4EbK6G6WoITGh-VOHV88gGDuztCF50JtyP6hml7Pe7iHBBcJ_oWyPUbdrg/s320/IMG_2749.JPG" style="cursor: move;" width="238" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><b><span class="Apple-style-span" style="color: #444444;">In my kitchen ...</span></b></span></div>
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<span class="Apple-style-span" style="color: #444444;">you will find a big bowl of this yummy COLD pasta salad for tonight's supper. </span><br />
<span class="Apple-style-span" style="color: #444444;">Find the recipe<a href="http://auntshoe.blogspot.com/2013/07/perfect-for-hot-summer-night.html"> here.</a></span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpz_T4aQUR7FVWyILnnzL0pEdgkv5w3L8UY9NIEb819fHnsVLKjnW2HGYkLvQMdjwJXO-mPuDnuJpVewUlfREDhBeWx5MqOadFZyY_jADsDYlsfw9PJGg12rnwXbis5gyXnPQOFeDgeY/s1600/IMG_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpz_T4aQUR7FVWyILnnzL0pEdgkv5w3L8UY9NIEb819fHnsVLKjnW2HGYkLvQMdjwJXO-mPuDnuJpVewUlfREDhBeWx5MqOadFZyY_jADsDYlsfw9PJGg12rnwXbis5gyXnPQOFeDgeY/s320/IMG_2739.JPG" style="cursor: move;" width="320" /></a></span></span></div>
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<b><span class="Apple-style-span" style="color: #444444;">In my kitchen ...</span></b></div>
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<span class="Apple-style-span" style="color: #444444;">you will find this view from my kitchen window. It looks cool and green and shady, but it's definitely not cool. We're in the midst of a heat wave here in Minnesota. Temps have been in the 90's with lots of miserable humidity. I am VERY thankful for A/C. And large, shady oak trees.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozKBwor9UmEbD7aP3igtXlNWlr9moHhlba4IkSHBrBQDXK_qOvwXulx3ZTCLujhp3bNknDInQp5L_Hg8nsVzjxK8QkVrMUvjfuQGjC7n-xVZJFI3ifhluskcSRDT4zaNOdkjVk9YZzn4/s1600/IMG_2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozKBwor9UmEbD7aP3igtXlNWlr9moHhlba4IkSHBrBQDXK_qOvwXulx3ZTCLujhp3bNknDInQp5L_Hg8nsVzjxK8QkVrMUvjfuQGjC7n-xVZJFI3ifhluskcSRDT4zaNOdkjVk9YZzn4/s320/IMG_2752.JPG" style="cursor: move;" width="239" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><b><span class="Apple-style-span" style="color: #444444;">In my kitchen ...</span></b></span></div>
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<span class="Apple-style-span" style="color: #444444;">you will often find my little granddaughter, coloring or making pretend cakes with Play-Doh, or helping me make brownies, a family favorite.</span></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmHG5qhOEBZ0tP6HPbT80XSWmxGE5NKnKpPfYSbe3W6MH0izrf76id11FxLbQyE09Z4nD0z-6A7oYn5nOXTmLSNr4DE6n7yX9iUAQIb3nxStLFOUXDpaWR3MMUHWDMl1A5n4WTyTlN-g/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmHG5qhOEBZ0tP6HPbT80XSWmxGE5NKnKpPfYSbe3W6MH0izrf76id11FxLbQyE09Z4nD0z-6A7oYn5nOXTmLSNr4DE6n7yX9iUAQIb3nxStLFOUXDpaWR3MMUHWDMl1A5n4WTyTlN-g/s320/IMG_2694.JPG" style="cursor: move;" width="320" /></span></a></span></div>
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<span class="Apple-style-span" style="color: #444444;">That's it for July! Be sure to stop in at <a href="http://figjamandlimecordial.com/2013/07/01/in-my-kitchen-july-2013/">Fig Jam and Lime Cordial</a>,</span><span class="Apple-style-span" style="color: #444444;"> where you'll find bloggers from all over the world giving sweet peeks into their kitchens.</span></div>
</span>Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com11tag:blogger.com,1999:blog-4765703901382072491.post-38017110649444610592013-05-20T21:47:00.005-05:002013-05-21T07:40:23.829-05:00Artichoke & Tomato Pasta For Meatless Monday<br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS';">I found this recipe in the May 2013 issue of <i>Better Homes and Gardens</i>. Turned out I had all the ingredients to make it on hand except for fresh basil. I substituted spinach and added black olives for color and flavor. It went together quickly and tasted amazing.</span></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Comic Sans MS';"><b><span class="Apple-style-span" style="font-size: large;">Artichoke & Tomato Pasta</span></b></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>The Ingredients.</b></span></div>
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<span class="Apple-style-span" style="color: #444444;"><b></b></span><span class="Apple-style-span" style="color: #444444;">8 ounces spaghetti</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1/4 cup grated Parmesan cheese</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1/2 cup chopped sweet onion</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1/4 cup olive oil</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">2 cloves garlic, minced</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1-28 ounce can crushed or diced tomatoes</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1-6 ounce jar marinated artichoke hearts, drained and coarsely chopped</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 small can sliced black olives</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">1/4 teaspoon freshly ground black pepper</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">Small fresh basil leaves (I substituted a handful of baby spinach leaves)</span></div>
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<span class="Apple-style-span" style="color: #444444;"></span><span class="Apple-style-span" style="color: #444444;">Additional grated Parmesan cheese</span></div>
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<span class="Apple-style-span" style="color: #444444;"><b>The Directions</b>.</span></div>
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<span class="Apple-style-span" style="color: #444444;">1. In a Dutch oven cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add 1/4 cup Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.</span></div>
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<span class="Apple-style-span" style="color: #444444;">2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, black olives, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon. Add fresh spinach and stir until spinach wilts.</span></div>
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<span class="Apple-style-span" style="color: #444444;">3. To serve, top pasta with tomato mixture. Sprinkle with additional grated Parmesan cheese.</span></div>
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<span class="Apple-style-span" style="color: #444444;">4 servings.</span></div>
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<br class="Apple-interchange-newline" />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com1tag:blogger.com,1999:blog-4765703901382072491.post-76980905228425876802013-05-14T05:39:00.000-05:002013-05-14T05:42:13.131-05:00Salad Season Begins!<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #444444;">Healthy Tuna Salad :)</span></span></b></div>
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<span class="Apple-style-span" style="color: #444444;">Just checked the forecast for today: sunny with a high of 92. Yikes. We had snow on the ground a few days ago. What happened to spring? This tuna salad is perfect for warm weather. It gets a serious flavor boost by adding apples and celery for crunch and craisins for sweetness. Add as much of the ingredients listed below as you like.</span></div>
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<b><span class="Apple-style-span" style="color: #444444;">The Ingredients:</span></b></div>
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<span class="Apple-style-span" style="color: #444444;">Tuna in water, drained</span></div>
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<span class="Apple-style-span" style="color: #444444;">Large elbow macaroni</span></div>
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<span class="Apple-style-span" style="color: #444444;">Dried cranberries (craisins)</span></div>
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<span class="Apple-style-span" style="color: #444444;">Celery, diced</span></div>
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<span class="Apple-style-span" style="color: #444444;">Sweet apple, cut into pieces</span></div>
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<span class="Apple-style-span" style="color: #444444;">Light mayonnaise</span></div>
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<span class="Apple-style-span" style="color: #444444;">Green onions, chopped</span></div>
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<span class="Apple-style-span" style="color: #444444;">Fresh baby spinach leaves</span></div>
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<span class="Apple-style-span" style="color: #444444;">Salt and pepper to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Comic Sans MS'; font-size: 14px;"><b><span class="Apple-style-span" style="color: #444444;">The Directions:</span></b></span><br />
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<span class="Apple-style-span" style="color: #444444;">Mix tuna, craisins, celery, apple, mayonnaise, green onion, salt and pepper together in a bowl; add cooked macaroni and refrigerate 1 hour.<b></b></span></div>
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<span class="Apple-style-span" style="color: #444444;">Just before serving, add spinach to tuna mixture and toss well. <b></b></span><br />
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<span class="Apple-style-span" style="font-family: Times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt_golfeo7DpAEtRR-chF2NoWG1utRwE3W-xuZ8_X9QNJ6Tf4GskGeIoY-ChENpwBga24kou__JZhsegeu_uWbxWHHKe5A3Ojn3KULXUOWwew_wMoxaBF3NYVHYHGPjRdw2dYDwX6X74/s1600/IMG_2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt_golfeo7DpAEtRR-chF2NoWG1utRwE3W-xuZ8_X9QNJ6Tf4GskGeIoY-ChENpwBga24kou__JZhsegeu_uWbxWHHKe5A3Ojn3KULXUOWwew_wMoxaBF3NYVHYHGPjRdw2dYDwX6X74/s320/IMG_2529.JPG" style="cursor: move;" width="320" /></span></a></span><br />
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Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-36765765078704797052013-04-22T10:29:00.000-05:002013-04-22T10:29:01.247-05:00Meatless Monday and Earth Day<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="border-collapse: collapse; color: #505050; font-family: Helvetica; font-size: 14px; line-height: 21px;"><strong><span style="font-size: 14px;">Today is Meatless Monday and Earth Day. Eat green and spread the word!</span></strong></span></div>
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<span style="font-size: 14px;">Meat has more of an impact</span><span style="font-size: 14px;"> on the environment than any other food we eat. </span><span style="font-size: 14px;">Show the planet some love today and every Monday by going meatless.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjZGo-F6qioKEEq9Jajd9tS-OnH8Y0aWsoB2tYDDaHgtT0FHXAJ0M2n2ieVCOl5dHpv5PqorJf2PNONIse7m2ZyJo4S6qnhaThRaY97vP2AtlkFEkB8ov80RuGOuvIuIOfEeB7k3PEfA/s1600/earth_day_FB34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjZGo-F6qioKEEq9Jajd9tS-OnH8Y0aWsoB2tYDDaHgtT0FHXAJ0M2n2ieVCOl5dHpv5PqorJf2PNONIse7m2ZyJo4S6qnhaThRaY97vP2AtlkFEkB8ov80RuGOuvIuIOfEeB7k3PEfA/s320/earth_day_FB34.jpg" width="320" /></a></div>
<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-17250169717661985172013-03-28T19:46:00.001-05:002013-03-29T06:41:09.329-05:00The Mother Grain: Quinoa <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #333333; font-family: 'Comic Sans MS'; font-size: 13px; line-height: 22px;">My new fav food is quinoa, tiny bead-shaped grains with a delicate, nutty flavor. Once a food staple of the ancient Incas. quinoa is actually the seed of a plant and is related to beets, chard and spinach. It's been compared to couscous or rice, only it's much better for you. </span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Comic Sans MS'; font-size: 13px; line-height: 22px;">According to food.com, "quinoa contains more protein than any other grain, and is higher in unsaturated fats and lower in carbohydrates than most grains. It's a very good source of calcium, iron, phosphorous, B vitamins, and vitamin E. Quinoa's slow-releasing carbohydrates help to maintain blood sugar levels."</span><br />
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I had no idea it was so good for you! Read on:</div>
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"Not only is quinoa high in protein, but the protein it supplies is a <b>complete protein,</b> meaning that it includes all nine essential amino acids. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this 'grain' may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis."</div>
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See why it's my new fav? I served it twice this week and I feel healthier already! Hope you will give it a try soon.</div>
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Read more at: <a href="http://www.food.com/library/quinoa-533?oc=linkback">http://www.food.com/library/quinoa-533?oc=linkback</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0lHOP78jedW6SRkpsnPUL8GhRVILpw8fd4JmmTPQcTVs-TwT3Zj6UQZ9rXF5iNE6zS9ES2-MXp1hWoFllIcSSSS1KzZeBlwEVe9mn3kUHP_lGo-bdU66agvLj8YPageuEA4xA7Uwdv4/s1600/IMG_2475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0lHOP78jedW6SRkpsnPUL8GhRVILpw8fd4JmmTPQcTVs-TwT3Zj6UQZ9rXF5iNE6zS9ES2-MXp1hWoFllIcSSSS1KzZeBlwEVe9mn3kUHP_lGo-bdU66agvLj8YPageuEA4xA7Uwdv4/s320/IMG_2475.JPG" width="320" /></a></div>
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<div style="font: 14.0px Lucida Grande; line-height: 21.0px; margin: 0.0px 0.0px 0.0px 0.0px;">
<b><span class="Apple-style-span" style="font-size: small;">Southwest Quinoa Salad</span><span class="Apple-style-span" style="font-size: x-small;"> </span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">The Ingredients.</span></b></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b></b>1/3 cup fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/3 cup olive oil</span><br />
<span class="Apple-style-span" style="font-size: x-small;">3 tbsp chopped fresh cilantro</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Sea salt and fresh ground black pepper, to taste</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 cup quinoa, rinsed and drained</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 tsp ground cumin</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 1/4 cups frozen corn, thawed</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 can black beans, drained</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 plum tomato, diced</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 avocado, diced</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 cup finely chopped red onion</span></div>
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<b><span class="Apple-style-span" style="font-size: x-small;">The Instructions.</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><b></b>In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.</span><br />
<span class="Apple-style-span" style="font-size: x-small;">In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.</span><br />
<span class="Apple-style-span" style="font-size: x-small;">In a large bowl, combine quinoa, corn kernels, beans, tomato, avocado and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld.</span></div>
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<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: medium;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;"><span class="Apple-style-span" style="font-family: Times; font-size: small; line-height: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlFpF_iqbB-bt6BdbHsdsdbE2sDkULEQAXWtNCFMZPUfpgQM3nRfWdWk3BMY-ViZGcf0jQI922ZehF0F0DhCsUTXTcAczIZIGS1elG8DXSZPlLeKpDuvGUY6Sr1CDnGM8Dt18rFq8qNo/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlFpF_iqbB-bt6BdbHsdsdbE2sDkULEQAXWtNCFMZPUfpgQM3nRfWdWk3BMY-ViZGcf0jQI922ZehF0F0DhCsUTXTcAczIZIGS1elG8DXSZPlLeKpDuvGUY6Sr1CDnGM8Dt18rFq8qNo/s320/IMG_2474.JPG" style="cursor: move;" width="320" /></a></span></span></span></div>
Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-39631584056309334612013-03-23T19:58:00.000-05:002013-03-23T19:58:17.373-05:00Super Salad<div class="separator" style="clear: both; text-align: left;">
This is so easy and so good for you. Next time you're at the grocery store, head to the produce section and grab a bag of baby spinach, a bag of matchstick carrots and a ripe avocado. That's all there is to this winning combination. I whipped up a jar of my favorite home-made dressing, tossed in a few croutons, and served this with baked chicken. </div>
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<b>The Ingredients.</b></div>
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1 bag baby spinach</div>
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1 bag matchstick carrots</div>
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1 avocado, sliced</div>
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The nice thing about this is you can use as much of the ingredients as you want.</div>
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<b>The Dressing.</b></div>
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3 Tbsp. extra-virgin olive oil</div>
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3 Tbsp. balsamic vinegar</div>
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1/2 tsp. dried basil or oregano</div>
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Salt & pepper to taste</div>
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a little minced garlic from a jar</div>
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a little grey poupon mustard</div>
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Shake well in a jar with a tight-fitting lid, pour over salad and toss. Serve immediately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xPZvI9JvlkGayImdFeL4G5vjpEUdPvKtLXzVXO38bsccTZlruNtwzks-7823UjU0-3G99DD1ud5GxoiQmiq8BW0PmaNHWu8uwuyfbIQ2kky2m3grLg39n2UQDN0whpd0n0W6niVx_kE/s1600/IMG_2457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xPZvI9JvlkGayImdFeL4G5vjpEUdPvKtLXzVXO38bsccTZlruNtwzks-7823UjU0-3G99DD1ud5GxoiQmiq8BW0PmaNHWu8uwuyfbIQ2kky2m3grLg39n2UQDN0whpd0n0W6niVx_kE/s320/IMG_2457.JPG" width="320" /></a></div>
<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-25610356351511376032013-03-12T07:49:00.000-05:002013-03-12T12:42:31.810-05:00My Meatless Monday Recipe On Tuesday<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="color: #666666; font-family: 'Comic Sans MS'; font-size: 14px;">Here's a quick and tasty MEATLESS pasta salad recipe I found at </span><span class="Apple-style-span" style="color: #666666; font-family: 'Comic Sans MS'; font-size: 14px;"><a href="http://www.pbs.org/food/fresh-tastes/greek-chickpea-pasta-salad/">PBS Food</a></span><span class="Apple-style-span" style="color: #666666; font-family: 'Comic Sans MS'; font-size: 14px;">. Make a batch on Monday and have it for lunch all week (perfect to pack and take to the office). Or serve it as a side with grilled chicken or hamburgers. Think picnics. Yes, summer is coming. It's that season right after spring, which officially begins next week. Salad went together fast (always my favorite). Try substituting tri-color rotini pasta for more color. DE-licious!</span><br />
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<b>GREEK CHICK PEA PASTA SALAD</b></div>
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<b>The Ingredients.</b></div>
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<span class="Apple-style-span" style="color: #666666;"><b></b>1 cup dry elbow macaroni</span></div>
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<span class="Apple-style-span" style="color: #666666;">¾ cup chickpeas, drained and rinsed</span></div>
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<span class="Apple-style-span" style="color: #666666;">1 6-oz jar quartered artichoke hearts</span></div>
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<span class="Apple-style-span" style="color: #666666;">½ cup chopped olives</span></div>
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<span class="Apple-style-span" style="color: #666666;">1 tsp dried oregano</span></div>
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<span class="Apple-style-span" style="color: #666666;">4 sundried tomatoes, chopped</span></div>
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<span class="Apple-style-span" style="color: #666666;">½ cup crumbled feta cheese</span></div>
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<span class="Apple-style-span" style="color: #666666;">1/8 tsp red pepper flakes</span></div>
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<span class="Apple-style-span" style="color: #666666;">1/8 tsp black pepper</span></div>
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<span class="Apple-style-span" style="color: #666666;">pinch of sea salt</span></div>
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<b>The Directions.</b></div>
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<span class="Apple-style-span" style="color: #666666;"><b></b>Cook pasta in boiling salted water until al dente. Drain and set aside. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta and red pepper flakes. Toss to combine. Add the cooled macaroni and toss again.</span></div>
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<span class="Apple-style-span" style="color: #666666;">Season with a pinch of salt and pepper to taste. Serve immediately or keep in the fridge for up to five days.</span></div>
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<span class="Apple-style-span" style="color: #666666;">Yield: 4 servings</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKbx5xrZowPLlDy5alUbWXvQXLr7btNFBJFKngohso2OraD674-jtInbqTOXY1s66LZT9C2njinnoVxX6NkwjhEjqXcVfUMJ_L72bc8cSNV7-G9tH9zvBFPmHdWlRG9vaMYHkdkSVb4c/s1600/IMG_2428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKbx5xrZowPLlDy5alUbWXvQXLr7btNFBJFKngohso2OraD674-jtInbqTOXY1s66LZT9C2njinnoVxX6NkwjhEjqXcVfUMJ_L72bc8cSNV7-G9tH9zvBFPmHdWlRG9vaMYHkdkSVb4c/s320/IMG_2428.JPG" width="320" /></a></div>
<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-35565528436020832902013-03-11T08:54:00.005-05:002013-03-12T07:34:03.239-05:00I ♥ Mason Jars<div class="separator" style="clear: both; text-align: left;">
I'm pretty sure you're all familiar with the glass jars used in canning. I still remember when my mom canned dill pickles, peaches and tomatoes, back in the 1950's. Her watermelon pickles were out-of-this-world delicious. But it was a huge production and kept her busy in the kitchen for several days.</div>
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Here's a little background information on those famous jars. In 1858, a man by the name of John Mason invented and patented the first glass jar with a screw-on cap. The jars produced an air-tight seal, were affordable and re-useable, and made it possible to preserve garden and farm produce. They revolutionized the food world!</div>
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Mason jars are still the most common term for jars used in home canning. And now they provide a wonderful VINTAGE feel in all sorts of unexpected ways and places. I think Mr. Mason would be amazed! The jars are a fun, inexpensive and practical way to decorate your home. You can use them for vases, drinking glasses, even storage. I've gathered some of my favorite ways to use them below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8T8HDBT_R2YSplk4Mf2x7ViuA-uvgwSooQBcUXPzjH6IcxZiqfQB-yQdm735iapc-mTcRV0Osbf-B4wsI-cOCFqNKhyViBCubXzQfyap2Zs1OK0qIIaqj04dCJAKbcVs7BlQ83D-Uxc/s1600/780ad78f4d1843f06aff1ef3db639bf4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8T8HDBT_R2YSplk4Mf2x7ViuA-uvgwSooQBcUXPzjH6IcxZiqfQB-yQdm735iapc-mTcRV0Osbf-B4wsI-cOCFqNKhyViBCubXzQfyap2Zs1OK0qIIaqj04dCJAKbcVs7BlQ83D-Uxc/s320/780ad78f4d1843f06aff1ef3db639bf4.jpg" width="271" /></a></div>
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I love the look of this<a href="http://www.etsy.com/listing/44194313/service-for-six"> silverware caddy</a>. The mason jars hold vintage flatware.</div>
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How about a mason jar p<a href="http://www.flickr.com/photos/pioneerwoman/4917547256/in/photostream">encil holder!</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YmrTcAM5n1db5zEeVfTpiMbgyjYsXjSuRqGd2R8ZK2WJcbi9_Ar-1mUD5asq76JXTidsWqHLkVDgX6g0qBqsAEhaqjr7g3GHjRH_YPwH7OYGKPb99u4Og8XtyaMuzK3_C77TwfIjL7Y/s1600/2a598e09cf22d48759ce6e8746eefd27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3YmrTcAM5n1db5zEeVfTpiMbgyjYsXjSuRqGd2R8ZK2WJcbi9_Ar-1mUD5asq76JXTidsWqHLkVDgX6g0qBqsAEhaqjr7g3GHjRH_YPwH7OYGKPb99u4Og8XtyaMuzK3_C77TwfIjL7Y/s320/2a598e09cf22d48759ce6e8746eefd27.jpg" style="cursor: move;" width="201" /></a><br />
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You can store <a href="http://www.tablefortwoblog.com/">cupcake liners</a> in mason jars. So colorful!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ot9E9J78ycIRSSPeSAHZVi4LB5FcUXsWPrILopkfpGz1icdmzJ71EasoVagNhofmutkfI2iiemkIvierqXBw7MNQMUWpEshq4aj0QjK3TzF4-SVTEHAQ3FohMjHWSLdp0q55xavAcmM/s1600/8d324c15096f079a603e06128e38ca30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ot9E9J78ycIRSSPeSAHZVi4LB5FcUXsWPrILopkfpGz1icdmzJ71EasoVagNhofmutkfI2iiemkIvierqXBw7MNQMUWpEshq4aj0QjK3TzF4-SVTEHAQ3FohMjHWSLdp0q55xavAcmM/s1600/8d324c15096f079a603e06128e38ca30.jpg" style="cursor: move;" /></a><br />
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<a href="http://emmalinebride.com/handmade-wedding/mason-jar-centerpieces/">Lilacs</a> look lovely in an old, blue-tinted jar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMemAqCyqYbDFy4gDyYrJ2GMWUHIOjNz5AEyCm9bI-DHDdfDB-VJ1wgH1mOJUWx1qcIukLmD_IbtlWVHb66SB7rTwdBQnfL7MkIXeQF7RykR9EL80Jd2fP80wYlriBhAGyQOq750H9Nk/s1600/228362e96ccb8a591504e529ee160db3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMemAqCyqYbDFy4gDyYrJ2GMWUHIOjNz5AEyCm9bI-DHDdfDB-VJ1wgH1mOJUWx1qcIukLmD_IbtlWVHb66SB7rTwdBQnfL7MkIXeQF7RykR9EL80Jd2fP80wYlriBhAGyQOq750H9Nk/s1600/228362e96ccb8a591504e529ee160db3.jpg" style="cursor: move;" /></a><br />
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How about a button jar?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPQfdVhW-kvDzHlPDjnIIQGVJ4xuODM0TWh_HVI7TjnmmzTHaSdEAHhS0Ux8uvHiax_Zguon3LMYIB3OnauV86cH7ZspUgkByjG8ppSK599EhIsKsXrQ_tha3CgTIT1ZztwLgv7tLBsE/s1600/fe39f33f5aa68179cdb7d848fcdb9dc9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPQfdVhW-kvDzHlPDjnIIQGVJ4xuODM0TWh_HVI7TjnmmzTHaSdEAHhS0Ux8uvHiax_Zguon3LMYIB3OnauV86cH7ZspUgkByjG8ppSK599EhIsKsXrQ_tha3CgTIT1ZztwLgv7tLBsE/s1600/fe39f33f5aa68179cdb7d848fcdb9dc9.jpg" style="cursor: move;" /></a><br />
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For c<a href="http://shabbynest.blogspot.com/2011/05/simple-outdoor-mood-lighting.html">andlelight</a>, fill the bottom of your jars about 1/4 to 1/3 full of rice, sand or coarse salt; then pop in a candle.<br />
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You can serve l<a href="http://www.stylemepretty.com/gallery/photo/218133">emonade</a> or iced <a href="https://www.tumblr.com/">tea</a> in mason jar drinking glasses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwN90csEZGUCD7QChV9gZXtsXQAbuJ_JXQ8QnJTjxne1gLAxudDrcoM7eg1RTya8ivAkuojB0cT242S1ogeTq2j1bJ69FQdz8EdbllHdL5_6L9neG_t5BiudATnj-iu1x6w1p04fUjO08/s1600/msl_aug06_org_sewing_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwN90csEZGUCD7QChV9gZXtsXQAbuJ_JXQ8QnJTjxne1gLAxudDrcoM7eg1RTya8ivAkuojB0cT242S1ogeTq2j1bJ69FQdz8EdbllHdL5_6L9neG_t5BiudATnj-iu1x6w1p04fUjO08/s1600/msl_aug06_org_sewing_l.jpg" style="cursor: move;" /></a><br />
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Make a pin cushion and sewing kit, using mason jars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQg2XzAWxkdzFaDSMBQ8Ud2884oUKYscYGpfFrszewiifl9V-OK5Nkvn3bBUCdQ94TGJ8JIvn-kRRHFxUyebBFZlAfDl5vzNhGcVG68sWyQAW6wA_4a1w9z27l8utAEdtVoGgTQTuvgE/s1600/fc61dc39d824984c966ce3c3865ad093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQg2XzAWxkdzFaDSMBQ8Ud2884oUKYscYGpfFrszewiifl9V-OK5Nkvn3bBUCdQ94TGJ8JIvn-kRRHFxUyebBFZlAfDl5vzNhGcVG68sWyQAW6wA_4a1w9z27l8utAEdtVoGgTQTuvgE/s320/fc61dc39d824984c966ce3c3865ad093.jpg" style="cursor: move;" width="213" /></a><br />
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And finally, how about this clever wreath for the yard, made out of jar rings!Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0tag:blogger.com,1999:blog-4765703901382072491.post-5826945786823402462013-03-10T12:30:00.001-05:002013-03-10T13:32:26.672-05:00Fun Breakfast Idea for a Winter Morning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAFA7g5AIS__Znf7ineahiuS2HjyBt7ipqpYm0KkF8rt7byuOS2HMyfuKvGuIfhUfc-xoO3IFM8ozyrnfecGBdInAlx2vJaB9shWqRFgWdzyusxUfyA0yb2anaY8wI0SXvKow5RNY5C0/s1600/543290_410740189005515_78975704_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAFA7g5AIS__Znf7ineahiuS2HjyBt7ipqpYm0KkF8rt7byuOS2HMyfuKvGuIfhUfc-xoO3IFM8ozyrnfecGBdInAlx2vJaB9shWqRFgWdzyusxUfyA0yb2anaY8wI0SXvKow5RNY5C0/s320/543290_410740189005515_78975704_n.jpg" width="320" /></a></div>
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Snowman pancakes with bacon. Add a few chocolate chips for eyes, nose and buttons, mini-marshmallows for snow and voila! Yes, please! <i>From Pinterest</i>Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com1tag:blogger.com,1999:blog-4765703901382072491.post-60514169555815829162013-03-10T09:21:00.000-05:002013-03-10T12:25:51.555-05:00Hippetty Hop: Making Easter Baskets<div class="separator" style="clear: both; text-align: left;">
Just put together an Easter basket for a friend who had knee replacement surgery (Hi Cathy!). No peeps or chocolate bunnies. Instead, I used wrapped candies: Godiva truffles, a milk-chocolate salted caramel bar and fancy jelly beans. Target has some really fabulous metal pails and Easter grass in fun colors. Plus I found a charming little monogram tag. It was so much fun to make.</div>
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<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com1tag:blogger.com,1999:blog-4765703901382072491.post-69296315020607888322013-03-05T08:01:00.000-06:002013-03-05T12:17:09.937-06:00Another fun idea from Matthew Mead<div class="separator" style="clear: both; text-align: left;">
Here's another fun idea from <a href="http://www.holidaywithmatthewmead.com/">Matthew Mead</a>. I just might serve this for dessert on Easter Sunday. It's easy (my favorite kind of recipe) and it should appeal to all ages!</div>
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Cream puffs (find them in the frozen food section) sprinkled with confectioners sugar: Mr. Mead calls them Cottontails! And I love the presentation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIjpB3la_qLo47yzk7tmZkpFSUmhny-EAFPNSbBjr7UzGnsbgsU8wmM6fC8wUYLWQ54_MLckSp4P_R25niQs-1Ipfc3bS5qkH0IgDGJawYlb4_F6bcN2R9kxiEKd0gV7HTfb5nEqb-08/s1600/3e479dcae46c3102ab6e1eba04ff04dc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIjpB3la_qLo47yzk7tmZkpFSUmhny-EAFPNSbBjr7UzGnsbgsU8wmM6fC8wUYLWQ54_MLckSp4P_R25niQs-1Ipfc3bS5qkH0IgDGJawYlb4_F6bcN2R9kxiEKd0gV7HTfb5nEqb-08/s320/3e479dcae46c3102ab6e1eba04ff04dc.jpg" width="213" /></a></div>
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<br />Mariannehttp://www.blogger.com/profile/17734900426632493796noreply@blogger.com0