Chai Icebox Cookies

If you love your Chai latte's or India's spiced tea on the coldest of winter days, or the flavors bring the Christmas season alive, you will love these easily made and easily baked cookies. So convenient to bake now or freeze dough for later use. Wrap unbaked cookie logs in wax paper and freeze or share with a friend.




Chai Icebox Cookies

Ingredients

3 cups flour 

1/4 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Dash of freshly ground black pepper

1 1/2 cups powdered sugar

1 1/4 cups butter, softened

2 tablespoons ice water

Sanding Sugar

Directions:

Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Cream sugar and butter in a mixer until light and fluffy. Gradually add flour mixture to butter, beating until just combined. It will be crumbly. Sprinkle dough with ice water and toss with a fork. Divide dough in half. Shape dough into 2 (12-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs and roll in sanding sugar. Using a serrated knife, cut cookie logs about 1/4-inch thick. Place cookie 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Toasted Cranberry Walnut Granola Make Wonderful Hostess Gifts

It's that time of the year again; parties and weekends away, celebrations, and lots and lots of gifts. Hostess gifts from your kitchen can make some of the most appreciated and thoughtful gifts during the Season. Here is a recipe that my family loves and I've had several requests for recently. It combines flavors of the season with a nutritional boost. This will keep in an airtight container for up to a month. I love to portion half of the recipe into snack size bags to include in lunches or sprinkle over salads and yogurt. Enjoy.


Toasted Cranberry Walnut Granola

4 cups old-fashioned rolled oats
1 1/2 cups raw pumpkin seeds, hulled
1 cup sweetened, shredded coconut
1 1/4 cups walnuts
2 cups dried cranberries
1/2 cup raisins
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil

Coarse salt

Directions:

Preheat oven to 300 degrees.

Combine all ingredients in a large bowl and stir until entire mixture is moistened. Transfer to rimmed baking sheet and spread evenly. Bake for about 45 minutes or until toasty brown. Stir every 10 - 15 minutes. Let cool and season with salt if desired.

Will keep in airtight container for up to a month.

Cooking Software for the Cookbook Collector

I love books. I can credit my mother and our weekly and bi-weekly excursions, well ... events, to our Salem, Oregon library. It was just that ... an event.

So it is only natural that my love of books would extend to cookbooks as well. I own a lot of them, so does she, my mother. In fact, I have whole bookshelves in my home dedicated to them, and then some drawers, some boxes, storage unit space. Well, you catch my meaning.

And when I'm looking for a particular recipe, or idea, it takes time. Time that most likely I don't have. And I'm not alone, obviously.

There is a new software for people like me. It's called Eat Your Books. And they describe their unique software as, "Introducing the fastest way to find recipes in the cookbooks you own."

Amazing, really.

Say you're looking for a recipe you remember successfully using years ago but are not sure of which cookbook or even which author and you've no time to hunt. Most likely you search online for something similar and compromise.

There are now other options for time challenged cooks. Just like online recipe sites, within seconds, rather than minutes, you can search your entire collection of cookbooks, magazines and even favorite blogs, digitally, and all recipes with similar ingredients to the recipe you're searching for will be at your fingertips. A complete list of recipe ingredients, easily added to a digital shopping list, and the recipes source for further instruction.

Truly, it's amazing.

While nothing can replace the joy of flipping through the sometimes stained pages of treasured cookbooks, the beautiful pictures, this website can bring to our fast-paced life, a way to put those cherished recipes back on our tables. It's giving new life to old friends, uh ... cookbooks, that is.

Click here to visit http://www.eatyourbooks.com

October is National Walking Month

I love celebrations, holidays ... occasions -- of any kind. Someone says, "Today is National _____ day, my ears perk up. It's National ______ month. You have my attention.

I'm not sure what that says about me ... but we won't go there. Suffice it to say, its a break in the routine. Something to look forward to.

So, October is National Walking Month. I'm not sure who decided it to be such. They most likely didn't live in Seattle because very often our October's are not exactly perfect walking weather. How about September?

However, it is a good reminder that exercise, even walking 15 minutes per day, can have a lasting effect on our bodies, our life and even our emotions.

An article in The New York Times caught my attention this morning, "How Exercise Can Strengthen the Brain." This article is about a new South Carolina study recently published in The Journal of Applied Physiology where scientists determined that, in mice at least, exercise not only remodels muscles rendering them more durable and fatigue-resistant, they may also work the same way in our brain cells.

After two months, two sets of mice, and treadmills, scientists in this study discovered after taking samples of mice brain tissue, there was evidence of new mitochondria in brain muscle cells.

Of course, this experiment was conducted with animals, and “mouse brains are not human brains,” Dr. J. Mark Davis, a professor of exercise science at the Arnold School of Public Health at the University of South Carolina and senior author of the new mouse study says. “But,” he continues, “since mitochondrial biogenesis has been shown to occur in human muscles, just as it does in animal muscles, it is a reasonable supposition that it occurs in human brains.”

"Past experiments have shown persuasively that exercise spurs the birth of new mitochondria in muscle cells and improves the vigor of the existing organelles. This upsurge in mitochondria, in turn, has been linked not only to improvements in exercise endurance but to increased longevity in animals and reduced risk for obesity, diabetes and heart disease in people. It is a very potent cellular reaction," says the New York Times article.

An excellent argument for renewing our commitment to exercise, even moderately. It's time to dust off those walking shoes and head out into this beautiful world as the air turns more crisp and the leaves begin their final show. Breath deep, look outward, and appreciate the beauty. And when that hill gets a little steep, congratulate yourself, you're building mitochondria and very likely strengthening your brain cells.

Determining Your Child's Personality Quiz

A recent article came across my path that was a great reminder of the importance of knowing and determining our child's personality. Many books, of course, have been written on the subject ... it's an old message. In fact, so old, that its roots can be founds in the teaching of Hippocrates -- 2500 years ago. Now that gives me new meaning to old. Smile.

Why is it important? One word ... guidance. Knowing our children will help us help them navigate their world; everything from learning styles to friend choices to homework and beyond.

Though many books on personality typing are available today, Hippocrates laid the foundation for subsequent discussions of personality when he identified the personality types nearly twenty-five hundred years ago. The four types and some of their commonly recognized characteristics are:

Choleric: adventurous, determined, outspoken, competitive, strong-willed
Sanguine: playful, sociable, talkative, lively, imaginative
Melancholy: detailed, orderly, persistent, respectful, deep
Phlegmatic: thoughtful, controlled, adaptable, attentive, diplomatic

Whether or not these terms are familiar to you, you've probably intuited a lot about your child's personality type just by noticing his everyday reactions and motivations. The following quiz will help you recognize what you already know about your child — and better understand why he behaves the way he does.

1. You can truthfully say, "I'd be a millionaire if only I could bottle and sell my child's ..."

• a. optimism
• b. persistence
• c. kindness
• d. confidence

2. Your son keeps you up until 2 a.m. the night before his school's science fair because

• a. Though he's been talking for days about his great plans, he casually mentions over dinner that he hasn't actually started his project yet.
• b. He refuses to go to bed until you help him make sure that each planet in his model of the solar system is exact to scale.
• c. He spent so much time helping his best friend finish his project that he's starting his own late.
• d. He's willing to sacrifice sleep in order to be sure his complicated and innovative project is better than anyone else's — and will win the blue ribbon.

3. When you take your daughter to her first overnight camp, you are impressed because your child

• a. Charms her counselor and makes five new friends before she's unpacked her bags.
• b. Completes all five levels of the Red Cross swimming safety course in just one week.
• c. Is able to restore peace to her cabin after one camper unfairly accuses another of swiping a CD.
• d. Organizes and emcees the final night's camper talent show.

4. Your daughter comes home from school crying because

• a. A boy laughed after school by mimicking her enthusiastic cheering during the previous day's football game.
• b. Despite carefully following all her teacher's detailed directions, she received a C on her art project.
• c. She watched another child being mercilessly teased on the bus ride home and was unable to stop the bullies from picking on that classmate.
• d. She lost her class's election for a seat on the student council.

5. When your child's teacher tells you how much she enjoys having your son in class, it is most likely because

• a. He's creative, cheerful, and comes up with great new ideas.
• b. He doesn't quit but keeps working on a project until it's done right.
• c. He listens calmly and intently in class and does everything he can to please his teachers.
• d. He catches on to material quickly and enjoys teaching other kids what he knows.

6. At age four, your child likes playing in the big sandbox at the park because

• a. It is the best place to find a new friend to play with or someone else to talk to.
• b. He loves to use his 48-piece sand-castle kit to build intricate buildings.
• c. He can see you sitting on the nearby bench at all times and knows you'll step in to help if an older child tries to steal his toys.
• d. He has a captive audience and can tell everyone else what to build.

7. Your child's excuse for not cleaning her room on Saturday morning is that

• a. She wants to tell you all about your neighbor's new puppy first.
• b. There's nothing to clean. You walk in her room and find out she's right: Everything is already clean and neatly organized.
• c. She's unsure where to start.
• d. She shouldn't have to clean her room until you start cleaning the rest of the house.

8. When you ask your child whether he'd like to return to your family's favorite vacation spot or take a sightseeing tour to New York City this summer, he says

• a. New York City! Maybe he'll actually run into celebrities when your family walks down Broadway. In fact, maybe one of them will even invite him to a casting call!
• b. He'd prefer returning to the same resort, where he knows the schedule and what to expect each day of the week.
• c. Your family's traditional spot; it holds warm memories for him.
• d. New York City. It will be a new adventure, and he can already tell you the four sites your family must not miss.

9. Other people are always remarking on your child's

• a. energy and enthusiasm
• b. attention to detail
• c. thoughtfulness
• d. leadership ability

If you circled mostly a's, your child is likely a sanguine and primarily interested in being with other people and having fun.

If you circled mostly b's, your child is probably a melancholy who wants to get things just right.

If you circled mostly c's, your child is most likely a phlegmatic who cares deeply about others' feelings.

If you circled mostly d's, your child is probably a choleric who values adventure and being the leader.

Note: Many children have several characteristics from two of these types.

Taken from Delight in Your Child's Design published by Tyndale House Publishers, Inc. Copyright © 2005 by Laurie Winslow Sargent. All rights reserved. WEB. http://youcantoomom.wordpress.com/delight-in-your-childs-design/

Blueberry Peach Pie

I don't often make dessert but when summer arrives with all of the fresh fruit in the markets, I cannot resist. My husband is thrilled when I do succumb to the temptation. I had a pint of blueberries, which I knew wasn't enough for a pie. Blueberry pie is his absolute favorite desert and peach is a second. I had 3 very large peaches and decided to put them together. It was delicious and my husband loved loved the combination, so I had to share it with you. I definitely will make it again, but hopefully when we have guests!

Blueberry Peach Pie

Preheat oven to 425'.

2/3 cup sugar (I used a little less but was using a 1/3 cup measure)
1/3 or a little more cup of all-purpose flour
1/4 teaspoon ground cinnamon
3 large peaches, sliced
1 pint of blueberries
dots of butter, optional

Mix the sugar, flour and ground cinnamon in a small bowl and set aside. Stir mixture into
sliced peaches and blueberries. Pour into a prepared pastry lined pie plate and dot with butter.
I only used a small amount of butter.

Cover with the top pastry, cut slits in pastry to vent, seal and crimp. I put foil strips over the edges of the pie crust and remove during the last 15 minutes of baking.

Bake for about 45 minutes, until the crust is a light brown and the juices are bubbling.

Cool on a wire rack for a couple of hours before serving.

Pecan Cookies

One of my favorite things to do is to collect and read old cookbooks. While reading through one of my favorite old cookbooks by Martha Stewart, and in the mood to make cookies, this recipe caught my eye. It was especially delicious and my husband, Gary, was very happy for the treat.





Pecan Cookies



1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup dark brown sugar, loosely packed

1 egg

1 1/2 teaspoons vanilla

3/4 cup finely chopped pecans

35 pecan halves



Instructions:



Sift together the flour, baking powder, and baking soda; set aside.



Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Gradually add the flour mixture, a bit at a time, until thoroughly blended. Stir in the chopped pecans.



Shape the dough into an even cylinder approximately 1 1/2 inches in diameter. Wrap in plastic wrap and chill for at least 15 minutes.



Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or lightly butter it.



Remove the plastic wrap and cut the dough into slices approximately 1/4 inch thick. Place the slices on the baking sheet (leave room for them to spread) and lightly press a pecan half into the center of each. Bake until lightly browned, about 12 minutes. Let cool.



Source: Martha Stewart's Quick Cook Menus

Homekeeping: Removing Rust Stains Naturally

Do you have a favorite knife or pan or utensil that has a tendency to rust with continual use? I certainly do. My nemesis is a knife ... a cleaver knife to be exact. And while I have a whole drawer and knife block full of them, I just work better with my cleaver.



But thanks to my ... overuse, it has a tendency to rust from time to time and I hate using harsh chemicals, especially on my cooking tools.



Coarse salt and a lemon? Yes. It's all it takes. Oh, and a little elbow grease. Smile.



Cut a lemon in half and run over the area you want to clean. Sprinkle a liberal amount of coarse salt and rub away. Your utensils will glisten. Wash, dry really well, and store. It's that easy.



Simple ... easy ... green.

Recipe | Refrigerated Spiced Dill Pickles

These Refrigerated Spiced Dill Pickles are so easy, they don't require special knowledge of canning procedures or even equipment beyond canning jars. They can also be tailored to the spice tolerance in your house. If you like it spicy, increase the red pepper flakes, or eliminate it all together. Either way, there is nothing like seeing a jar of beautiful, home canned pickles sitting in your refrigerator. And ... they make thoughtful hostess gifts for the coming season.


Refrigerated Spiced Dill Pickles

1 pound (about 8) pickling cucumbers 4-5 inches long
4 cups water
2 cups white distilled vinegar
4 tablespoons sugar
4 tablespoons kosher salt
2 teaspoons dried dill weed
2 teaspoons mustard seed, slightly crushed
2 teaspoons cracked peppercorns
2 teaspoons McCormick's Pickling Spice
1/2 teaspoon red-pepper flakes
2 cup fresh dill with seed head
8 cloves garlic, peeled

Directions

Sterilize 4 pint size wide mouth canning jars or two larger jars.

Wash cucumbers well with vegetable brush, trimming blossom end.

Bring the water to a boil. Then add the garlic cloves and let simmer about 5 minutes. Then add the salt, sugar, vinegar, dried dill, and pickling spice and bring back to a boil. Stir until the salt is dissolved.

In each of the jars, distribute evenly the cooked garlic, the mustard seed, red-pepper flakes and peppercorns along with the sprigs of fresh dill. Add the prepared cucumbers to the jars so that it looks pleasing to the eye. Finally, using a canning funnel, pour the brine into the jars and fill to the top.

Cover each jar with a metal lid and band and place in the refrigerator.

Refrigerate jars, shaking once a day for 7-10 days to redistribute spices and blend flavors. After 10 days, pickles are ready to eat and will keep in the refrigerator for up to 2 months.

Drying Summer's Bounty ... Herbs

Herbs have always been a fascination for me. I love their tiny flowers, delicate scents, medicinal uses, and flavor adding power.

For more on that ... visit my blog.

This year, while I'm already canning fruits, pickling vegetables as we speak and making berry jams, I'll also be drying herbs from the patio herbs I planted early in the season.

It is one of easiest forms of preserving there is.

While I would like to envision myself drying herbs on an antique drying rack on a wooden table in the sun with my farm off in the distance, it is no longer the preferred method. The drying of herbs that is. The farm ... still preferred, at least by this writer!

There are two kinds of herbs. Less Tender Herbs and Tender-Leaf Herbs. Tender-Leaf herbs are most successfully dried in a dehydrator because their high moisture content can leave them more susceptible to mold when the drying process becomes prolonged.

The best time to harvest most herbs for drying is just before the flowers first open on the herbs. Gather them in the early morning after the dew has evaporated. They should not lie in the sun after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Less Tender Herbs are more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley. These are the easiest to dry. Simply bundle them into small bunch and turn them upside down to air dry. Indoors is best for color and flavor.

Tender-Leaf Herbs consist of basil, oregano, tarragon, lemon balm and the mints. Again, they are most successfully dried in a dehydrator but can, with care, also be dried without.

One method the National Center for Home Food Preservation recommends for these herbs is to dry the leaves separately, without touching, on single layers of paper towels on the top and bottom. You can safely dry up to 5 layers for this method. Place herbs in a cool oven and leave overnight.

When the leaves are crispy dry and crumble easily, they are ready for packing and storage and can be crumbled or left whole. Package herbs in a air-tight container and store in a cool, dry, even dark place to preserve color and flavor.

And all winter long ... you will benefit from the fruit of your labor.

RECIPE | Garden Vegetable Lasagne

My family loves lasagna, but I must admit, it isn't on a regular menu rotation in my house. I think the calorie conscientious among us tend to shy away from this succulent dish.

However, in small portions, it is simply divine and if one adds the bounty of our summer garden into the mix ... well, the allure becomes almost impossible to resist.

Here is a recipe I do fix occasionally for my family on the sometimes cool Seattle summer days. It's a perfect excuse to forage in the garden or is an easy fix from fresh goodies at the local Farmer's Market. And with the addition of no boil lasagna sheets ... it's virtually a quick cook fix!

Enjoy!

Garden Vegetable Lasagne

12 no boil lasagna noodle sheets
6 cups homemade tomato sauce or (2 jars of store bought spaghetti sauce in a pinch!)
1/2 pound ground turkey or turkey sausage
2 Heirloom tomatoes, thinly sliced (make 1 golden yellow and 1 brilliant red for variety)
1 zucchini, thinly sliced
1 1/2 cups thinly shredded carrot
large bunch kale leaves
3 garlic cloves, minced
1 15-ounce container part skim ricotta cheese
2 eggs
2 tablespoons fresh Italian parsley, chopped
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
Freshly ground pepper

Preparation:

Preheat oven to 375°.

Cook ground turkey or sausage until browned in skillet with about a teaspoon of olive oil. Season with salt and pepper. Set aside.

Spray a 13 x 9 inch glass pan with nonstick spray.

Put about 1/2 cup of tomato sauce in the bottom of the pan. Then line it with 3 no boil lasagna sheets.

In separate bowl combine the: ricotta cheese, 2 eggs, Italian parsley, garlic, 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese. Set aside.

Begin to layer the lasagna into the glass pan on top of the tomato sauce and 3 lasagna sheets as follows:

Tomato Sauce
Turkey or Sausage
Ricotta cheese mixture
Kale, layered with lightly overlapping leaves
Zucchini slices, layered thinly
Tomato slices, layered thinly
Grated carrots, layered thinly
Light sprinkling of mozzarella cheese

Begin a new layer with 3 additional lasagna sheets.

Continue layering lasagna 3 times. Top with remaining tomato sauce, three slices of tomatoes, mozzarella cheese and Parmesan cheese.

Cover baking pan with foil and bake at 375° for about an hour. Remove foil and continue baking another 15 or more minutes until the cheese has melted and slightly browned and the lasagna is bubbling.

Let stand 15 minutes before serving.

Here is another of our favorite lasagne recipes: Heirloom Tomato and Eggplant Lasagne

German Red Cabbage and Apples

We celebrated Independence Day this year as a weekend full of festivities. Some of us live in different states and we often try to connect over this holiday. So a one-day celebration often turns into several. Enough time to plan campouts, picnics, volleyball, croquet, boating, fishing ... and in recent years, Civil War reenactments. Something my son plans and looks forward to all year long.

My mom and I love to wander through the civil war camps, both Confederate and Union, nodding and observing life in 1863. We especially love to watch fashion ... and cooking. It is absolutely amazing how these women turn their campsites into a home away from home; furniture, quilts, rugs ... even freshly cut flowers and lace tablecloths. I'm a dedicated fan and love to question these hard-working and dedicated women, gleaning hints and advice.

This year, a particular dish caught my eye as we meandered during the noon meal through the camps. A young mother (dressed of course in 1863 garb) was preparing a delightful and healthful dish on her full-size wood stove of cabbage and apples. Dutch, she said, while quickly stirring the pot. The aroma wafting through her campsite was mouth watering.

I'm home just 24 hours and I'm already copying this sweet yet tangy dish with a version of my own. I'm calling it "German" Red Cabbage and Apples because I've discovered it has German Pennsylvania roots ... and I have German heritage, smile.


German Red Cabbage and Apples

2 teaspoons olive oil
1 tablespoon butter
1/2 walla walla or sweet onion, chopped
1 small red cabbage, thinly sliced
2 apples, peeled, cored and chopped
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt

Saute onion in olive oil and butter over medium heat until translucent. All sliced cabbage, vinegar, brown sugar, salt and then the apples.

After stirring ingredients together, cover and reduce heat. Stir occasionally. Simmer for about 35 minutes or until cabbage is soft.

Nasturtiums: Vintage Yet Decidedly Modern

I discovered a new garden love this year ... by accident, actually.

I have some railing containers that line the walkway to my front door. Every year, it seems, I try something new but often revert to the tried and true.

This year I happened across some nasturtium seedlings early in the spring. I planted one in each of my three containers. Just one ... I thought ... would make a nice accent. Little did I know.

A couple of months later, my seedlings had taken over their containers, producing large green leaves, trailing vines with spectacularly colored orange, red, and yellow flowers. A peppery, summery scent greets me every time I walk through my front door.

I am a new and dedicated fan.

To add to their allure, nasturtiums have many virtues; both aesthetic and medicinal as well as a fascinating history, practical garden usage, and epicurean delight.

Nasturtiums were originally discovered in South America by conquistadors who also were captivated by these brightly colored plants, bringing them back to Spain in the 1500's. The conquistadors found that the Indians of Peru used the nasturtium leaves as a tea to treat coughs, colds and the flu, as well as menstrual and respiratory difficulties.

Nasturtiums are high in vitamin C and act as a natural antibiotic. They are used topically as a poultice for minor cuts and scratches. They were a favorite among early English herbalists and known as "Indian cress."

Once these tantalizing plants were introduced into European gardens, they became a mainstay. Monet, like myself, discovered he was rather fond of them and planted them in the border of the pathway that led to the front door of his home in Giverny.

Later, during World War Two, dried ground nasturtium seeds were used as a substitute for black pepper, which was unattainable. Both nasturtium flowers and leaves are edible if grown organically and without chemicals. They give a peppery punch, similar to watercress, in salads and pasta dishes, and the flowers add a hit of color and flavor.

Nasturtiums are also considered widely useful companion plants. They repel a great many cucurbit pests, like squash bugs, cucumber beetles, and several caterpillars and protect garden plants like broccoli and cauliflower.

And ... one more mention in their favor. Nasturtiums re-seed through their roots and can survive underground when air temperature reach 5 degrees F. They prefer direct to slightly indirect sunlight. I must say, however, mine are prolifically growing in nearly all indirect light. I am looking forward to their return in years to come. But perhaps next year, I may find a larger and showier location in which they may showcase their glory.

Bierocks

I'm just finishing a book on the history and lineage of my Germans from Russia Schell family line and at the end of the book, I'm including some recipes that are similar to what my Grandma Marie would make. This is one of my favorite recipes and very typical of the food fare of that people group. I hope you enjoy it as much as we do.

Bierocks are savory meat, onion, and cabbage "pies." It was brought to the United States in the 1880s by German Russian immigrants. They are most often filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. To lesson the fat, the recipe below uses ground turkey. The filling is encased in sweetened yeast dough. Bierocks are similar to the pirogi of Russian and Ukrainian cuisine.

Bierocks are extremely portable, great for nutritious snacks all season long or a great addition to picnics, potlucks and long car trips. Many people love to eat them warm from the oven with mustard. For me ... they are perfect without!


Bierocks

Filling:
1/4 cup chopped onion
1/2 pound ground turkey (or lean ground beef)
Cooking spray
2 cups finely shredded cabbage
1 sprig fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Dough:
1/4 cup sugar
1 package dry yeast
1/2 cup warm water (100° to 110°)
1/2 cup non-fat milk
1/4 cup canola oil
3/4 teaspoon salt
2 large eggs, lightly beaten
4 cups bread flour, divided (or unbleached all-purpose flour)

Instructions:

Filling: Cook the onion and ground turkey in a large nonstick skillet coated with cooking spray over medium-high heat until turkey is browned, stirring to crumble. Add cabbage and sprig of thyme; cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill.

Dough: Dissolve sugar and yeast in warm water in a large bowl (or KitchenAid); let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). You can also knead the dough in a KitchenAid for about 8 minutes.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.
Preheat oven to 375°.

Uncover bierocks. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool on wire racks.

Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.

::Adapted from a recipe which appeared in Cooking Light magazine.

Banana Chocolate Chip Bread

There is nothing that my family loves more than chocolate. It is truly a weakness, unless of course, it is dark chocolate which they say is actually good for you. And I'm going with that. Add a steaming latte ... antioxidants, protein (with the milk) and truly ... I'm good to go in the morning.

Here is a recipe that my family is loving right now. It satisfies our chocolate cravings and does so without breaking the fat bank. Add that little boost of dark chocolate, and we might even be able to pass this recipe off as nutritionally beneficial. I'll leave that to you. Grin.

We like to add dark chocolate chips, but if you're family is a true milk chocolate or semi-sweet chocolate lover, that is easily substituted for the dark chocolate.

Banana Chocolate Chip Bread

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana (my preference is 2 bananas -- the banana flavor is a bit more subtle)
1/3 cup canola oil
2 eggs
1 cup dark chocolate chips or chunks

Directions:

Preheat oven to 350 degrees and use non-stick spray on bottom of loaf pan.

Combine ingredients until just combined. Add chocolate chips.

Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan and serve.

The loaf will slice better when it is completely cool ... but who can resist warm gooey chocolate oozing bread straight from the oven? Not I.

Patio Herbs

When space is at a premium, or your community garden plot is just too far away ... consider re-purposing your old strawberry pot for new uses as we recently did.

When the grill is hot and the summer sun sizzles, there is nothing more convenient ... or delicious for that matter, than having fresh herbs at your disposal. I absolutely love this application and my summer favorite dishes are already spicing up.

I have set my Patio Herb pot in close proximity to the grill and planted:

8 Have to Have Herbs

Parsley
Thyme
Cilantro
Basil
Oregano
Chives
Rosemary
Sage

Now ... if I can just keep our new backyard inhabitant, a cotton-tail rabbit, from my herbs ... sigh.

Memorial Day U.S. Flag Etiquette

Memorial Day is just a few days away and it's a good time to refresh our memory on how to proudly display our flag in honor of our fallen heroes.

According to www.usflag.org, there is a protocol for properly displaying the flag, specifically on Memorial Day.

The flag is to be flown at half-staff until noon, and then raised to full-staff until sunset on that day. If the flag is properly illuminated or weather proof, it may remain all night. If not, the flag should be removed at sunset.

When raising the flag to half-staff, first raise it quickly to full-staff, then slowly down to half-staff.

General American Flag Etiquette:

The American flag should always be flown higher than other flags, such as state flags. If displaying flags of other nations, they should be flown separately but at the same height.

The American flag is never to touch the ground, be written on, be worn as clothing, have anything attached to it, or be printed on anything made to be disposable. The flag isn't to be flown in inclement weather, unless it is an "all-weather" flag. It isn't to be flown upside down, except as a distress signal.

For more information on Federal Law regarding display of the American flag, click here for a pdf sheet from the U.S. Senate.

Poppies of Memorial Day

Have you seen them? Veterans dispensing poppies in public places near Memorial Day? I have ... but it's been ... years and years and years. The last time I remember seeing poppies dispersed was years ago at a grocery store. I was just a child.

Sad, how some of our cherished traditions falter for lack of understanding and rememberance. My grandparents always accepted those poppies. I was probably told the significance of those poppies, but the memory escaped adulthood.

Decoration Day, or Memorial Day as we now call it, is quickly approaching. While researching a blog on the origins of Memorial Day I came across

This was the poem written by World War I Colonel John McCrae, a surgeon with Canada's First Brigade Artillery. It expressed McCrae's grief over the "row on row" of graves of soldiers who had died on Flanders' battlefields, located in a region of western Belgium and northern France. The poem presented a striking image of the bright red flowers blooming among the rows of white crosses and became a rallying cry to all who fought in the First World War. The first printed version of it reportedly was in December 1915, in the British magazine Punch.

McCrae's poem had a huge impact on two women, Anna E. Guerin of France and Georgia native Moina Michael. Both worked hard to initiate the sale of artificial poppies to help orphans and others left destitute by the war. By the time Guerin established the first sale in the U.S., in 1920 with the help of The American Legion, the poppy was well known in the allied countries — America, Britain, France, Canada, Australia and New Zealand — as the "Flower of Remembrance." Proceeds from that first sale went to the American and French Children's League.

In Flanders Fields
By John McCrae
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly.
Scarce heard amid the guns below.
We are the dead. Short days ago
We lived, felt dawn, saw sunset glow
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Ghirardelli Dark Chocolate Espresso Brownies

I started to look ahead to Memorial Day on this overcast Saturday, the weekend before, and realized that there's rarely been one, a Memorial Day, in our family without some form of chocolate whether it be in the form of cake or brownies on our holiday menu. Both of my grandmothers favored it and we grandchildren have carried on.

Not a hard task to carry on, mind you.

Today, however, is filled with Saturday chores, sporting events, and engagements. Very little time but my boys were scavenging through the pantry for something sweet. I was thinking of Memorial Day ... so I tried something fast. It was so delicious, I just had to pass along.

Super easy, super quick prep work ... but oh so delicious results. If you're a brownie fan, this is a keeper!

Ghirardelli Dark Chocolate Espresso Brownies

1 20 oz box Ghirardelli Dark Chocolate Brownie Mix
1/4 cup water
1/2 cup Canola Oil
1 egg
2 teaspoons instant espresso powder

Directions:

Preheat oven to 325 degrees and prepare an 8 in x 8 in pan with non-stick cooking spray.

Place water, oil, egg and espresso in medium bowl and stir until fully mixed. Add brownie mix and stir until blended. Spread in prepared pan.

Bake in an 8 in x 8 in pan as follows. If your pan is glass, bake for 45-50 minutes. If your pan is metal, bake for 40-45 minutes.

Enjoy! And by the way, my 12-year-old absolutely loved these!

Strawberry Rhubarb Pie

It's rhubarb season and very nearly strawberry season in the Pacific Northwest. Here is a family favorite recipe to celebrate the season. Enjoy.

For more on rhubarb, click here.



Strawberry Rhubarb Pie

1 1/2 cup sugar
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
4 1/2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, sliced
2 tablespoons butter

Pastry for 2-crust 10-inch pie

Combine sugar, flour, salt and nutmeg. Add fruit, mixing well. Let stand 20 minutes. Spoon into 10-inch pastry lined pie plate. Dot with butter. Top with 2nd pastry and flute the edge.

Bake at 400 degrees for about 1 hr, 20 minutes or until done.

Your kitchen, I promise, will smell divine!

Season's Best: Rhubarb

It's that time of year again, when that hardy perennial is at its peak, even this year with our colder than average temperature and heavier than average rainfall. Often times dubbed the "pie plant," rhubarb is truly so much more.

While my husband absolutely salivates over Strawberry Rhubarb Pie, this tart fruit is absolutely stupendous in savory dishes as well. And yes ... I didn't misspeak, I do mean fruit. More on that later.

While in some climates, rhubarb can be found year around, in the northern sections, it is found in our markets usually from April until June. I am buying rhubarb now from Puyallup, WA and am told that Oregon rhubarb will also soon be available in our stores. While local produce will be delayed, I'm told, by 3-4 weeks, rhubarb is in its prime.

What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

How to Store: Wrap in plastic and refrigerate for up to 1 week.

Rhubarb is a perennial vegetable that grows well in most of the United States.

While I will admit that I truly disliked rhubarb as a child, I will say that even so, I was fascinated by the gigantic dark green leaves (which are toxic by the way) and their brilliant scarlet stalks that always grew in my Grandmother Maria's garden in Wapato, Washington.

The family would be so excited when she began to make her rhubarb pies. Secretly, I couldn't wait for the "season" to end for fear I would have to "take a bite." In retrospect, how I long for those days now. Those endless summer days spent catching grasshoppers with my cousins, dressing up, creating outdoor plays and picnics under the trees; the scorching eastern Washington sun tanning our noses and arms and legs ... and the absolute freedom to explore and dream and ... just be. And it all began with the first fruits of the season ... rhubarb and its like.

Rhubarb has been used medicinally in China since 2700 BC and is a native plant of western China but also grows prolifically along Russia's Volga River. Rhubarb has been used as a strong laxative for more than 5,000 years and has an astringent effect on the mucous membranes of the mouth and the nasal cavity.

Nutritionally, rhubarb is rich in vitamin C and dietary fiber.

Oh ... the fruit thing. One would think rhubarb would be classified as a vegetable. One would be wrong. It is considered a fruit, since 1947. A New York court ruled it a fruit for regulation and taxation purposes. Apparently, by classifying it as a fruit, it reduced taxes paid.

To get you in the mood for the season, I've posted a recipes for Strawberry Rhubarb Pie. It's a family favorite that is delicious served warm and cold, depending, of course, on the weather. Enjoy ... no matter what our spring weather brings.

Recipe: Strawberry Rhubarb Pie

Kentucky Burgoo

This recipe is a tradition of the Kentucky Derby and to which most have their own unique spin and variation. Having not grown up in the south, I take my cue from those who have.

Traditionally, Burgoo is spicy blend of meat, potatoes and vegetables which demands a long and slow cook to develop the flavors. Best prepared a day in advance with a quick reheat prior to serving. While early versions of Burgoo featured squirrel meat, I'm told, modern recipes most often call for chicken.

2 pounds pork tenderloin
1 pound beef sirloin
1 whole chicken, quartered and skin removed
1 quart chicken stock
2 quarts water
4 medium boiling potatoes, peeled and chopped
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
3 garlic cloves, chopped
4 carrots, peeled and sliced
1 cup okra, but into 1/8-inch slices
1 cup shredded green cabbage
1 cup thinly sliced celery
2 cups corn kernels
3 cups canned tomatoes
3 cups tomato puree
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 teaspoons Tabasco sauce
1/4 cup dark brown sugar
1/2 teaspoon salt
1 cup chopped parsley
2 cups peas

Salt and pepper to taste. Serves 12 to 16.

Place all meats in a large Dutch oven and add the stock and water. Please over low heat and bring to a simmer. Cook slowly until the meats begin to fall from the bone. About 2 hours.

Remove the meats from the Oven and cut them into chunks. Discard bones and return meat to the Dutch oven. Add all remaining ingredients except for the parsley and peas.

Simmer slowly, stirring frequently, until thick, about 2 hours. Stir in parsley and peas and cook another 10 minutes.

Photo: Women's Day

Kentucky Derby Menu

One of my favorite occasions to celebrate and entertain is the Kentucky Derby. For years I've gathered people together to celebrate, in some form or fashion.

For me, it really isn't all about the horse racing, although I love thoroughbred horses. And while I love the hats, and the fanfare ... what captivates me most is celebrating the southern charm, southern hospitality. Warmth and generosity and refinement and beauty. And nothing, in my mind, embodies that spirit more than the Kentucky Derby.

I've shared further reflections on my personal blog, but below is a menu that when I am lucky enough to entertain on that day, I like to use variations of.

This is a day when I love to bring out my lacy linens, even the battenburg lace saved from the 80's when I was still filling a hope chest. Of course, my most pastel china, Wedgwood crystal goblets and silver. And roses ... it isn't a celebration of the Kentucky Derby without roses!

Kentucky Derby Menu

Mint Juleps (see below)
Spiced Nuts
Toast Points

Kentucky Burgoo
Green Mixed Salad with Cherry Tomatoes
Fruit Salad
Garlic Cheese Grits
Buttermilk Biscuits

Kentucky Derby Chocolate Pecan Pie


Mint Juleps
Non-Alcoholic Version

4 Mint sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup freshly squeezed lemon juice
1 1/2 quarts Ginger Ale

Garnish with mint

** Sunshine preferred.

Kentucky Derby Chocolate Pecan Pie

Not too far from downtown Louisville, Kentucky was restaurant called the The Melrose Inn. Sadly, it closed doors in 2000, but was the home of the quintessential Derby-Pie®, a delectable desert forever entrenched in Kentucky Derby traditions for thousands.

Fortunately for many, this pie is still available online and at area markets: http://www.derbypie.com.

While the traditional Derby Pie is a copyrighted recipe, it is possible to serve a variation of this chocolate and walnut tart, commonly made with pecans, chocolate chips and Kentucky bourbon. Some like to add butterscotch and caramel. Below is my version and a family favorite.

Chocolate Pecan Pie

9" pie shell, edges crimped

1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
1/3 cup butter, melted and cooled
1 cup light corn syrup
1 cup chopped pecans
1 cup chocolate chips

Mix dry ingredients. Slowly add wet ingredients; eggs, vanilla, butter and corn syrup. Incorporate chocolate chips and pecans and pour into pie shell. Bake at 375 degrees for 40 to 50 minutes, or until filling is set.

Cool for at least 30 minutes before serving.

Spring Peas

A few years ago, while visiting Monticello with my husband, I picked up Thomas Jefferson’s “Garden Book.” It is an interesting journal of his gardening during his years at Monticello

His entry for February 20, 1767 says, “Sowed a bed of peas.“ On March 9 he journaled that both of the beds of peas were up. He didn’t mention the date of the second bed. He then sowed “another bed of forwardest peas and a bed of the latest of all.” He noted that April 1 his peas were just appearing. On the 24th his forwardest peas of February 20 came to the table. Again on May 24 his peas of March 17 came to the table and his latest peas of February 20 ”will come to table within about 4 days.”

I love all things historical and my husband and I have passed this love on to our children and now grandchildren. I always think of Thomas Jefferson when the first fresh green peas show up on the produce aisle of my grocery store.

In the spring, when our tastes seem to automatically change to a lighter, fresher taste; I think of the fresh new green vegetables. We love them all. This dish is one that we enjoy. I only serve it once or twice a year, most often at Easter or within the month.

For years I have used a recipe from Marlene Sorosky. This year, Better Homes & Gardens had a similar version of peas they called Braised Peas with Scallions and Lettuce. Recognizing the similarity but difference, I had to try it. Now I think I have my own version of the two, simplifying it to our own tastes.

Spring Peas

Olive oil and a pat of butter
4 green onions trimmed, sliced
1 pkg of butter lettuce, sliced (Marlene used a head of iceberg and Better Homes a head of romaine)
1 16-oz pkg. frozen peas
Sea salt and freshly ground black pepper
1 rounded teaspoon of all purpose flour
1 cup or more or less of reduced sodium chicken or vegetable stock
A few springs of fresh mint
1 or 2 tablespoons of fresh lemon juice

1. Melt the olive oil and a pat of butter in a medium saucepan or skillet over medium heat. Add the sliced green onions and cook for a a couple minutes. Slice the lettuce if using a head, but don’t shred. I washed my bagged butter lettuce at this point and drained.

Put a layer of lettuce in with the onions and then sprinkle the peas on top of the lettuce. Add the remaining lettuce, and a pinch of salt and pepper. Cook for a minute or two and then sprinkle the flour and stir until everything is coated. Slowly pour in the stock, then cover and turn up the heat. Cook for 4 or 5 minutes until the peas are tender.

2. Taste and add another pinch of salt or pepper if needed. Put in the finely chopped mint leaves. (Mint is optional). If there is too much juice, it can be poured off. Add the lemon juice, (which is also optional) and serve. May add a little olive oil if desired.

I have not tried blending this and using it as a soup with more or less stock, but Better Homes & Gardens mentioned that you could and it sounds like something that I would like and a way to use any leftovers.

Photo: Better Homes and Gardens

A Royal Tea Cosy

There is nothing more British than ... tea. And perhaps, china ... and perhaps, gardens. But I digress. We were talking about tea.

As the eyes of the world turn to Britain this year for a Royal Wedding and the Olympics in 2012, my mind starts reveling in the things I love most; did I mention tea ... and china ... and gardens?

When you can combine all three -- it is divine.

Below is a pattern for a knitted tea cosy by knit designer Loani Prior. She has authored two books on the subject; Wild Tea Cosies and Really Wild Tea Cosies.

I'm knitting mine as we speak -- or write. Smile.

Knit Pattern: Rosie Posie

Finished Piece: Knitted body, Crocheted Roses
Fits: Six-cup teapot

Materials
Three 50 g balls of 8 ply yarn, dusty olive green
One 50 g ball of 8 ply yarn, rose red
Small amount of 8 ply yarn, dusty pink

Equipment
Five 5 mm double-pointed needles
4 mm crochet hook
Scissors
Darning needle

The cosy and lining is worked in one piece, then folded in on itself to create the lining.

Base
Using the 5 mm double-pointed needles and 8 ply yarn in dusty olive green, cast on 80 stitches — 20, 20, 20, 20 on each needle. Join in a round as follows, making sure the stitches are not twisted around the needles.

Rounds 1–4: *K2, P2*, repeat * to * to end.

Sides
Row 5: Turn the work so that the wrong side is facing you. Work 40 stitches, continuing the rib pattern (P2, K2), across two needles.
Row 6: Turn the work so that the right side is facing you. Continue the rib pattern (K2, P2).
Rows 7–24 : Repeat rows five and six for 18 more rows. Break off the yarn, leaving a long tail for darning later.
Repeat rows 5–25 with the remaining stitches on the other two needles. Do not break off the yarn.

Top and top lining
Row 25: Join the sides together again by knitting in the round once again. Continue working the rib pattern (K2, P2) for 30 more rounds.

Sides (lining)
Repeat rows 5–24 as above.

Base (lining)
Repeat rounds 1–4. Cast off.

Roses - Knitted Version
Make eight red roses and one pink rose.

Knit Version:
Cast on 25 stitches. Rib for 5 rows. Next Row: Increase into every stitch (50 stitches. P1K1, P1K1, purl to last four stitches, K1P1, K1P1. Next row: K1P1, K1P1, knit to last four stitches, P1K1, P1K1. Repeat these 2 rows 10 times. Cast off. Twirl so that wrong side of stocking stitch shows.

Crocheted Version
Using a 4 mm crochet hook and 8 ply yarn make 39 chain. The pattern works in multiples of four stitches.

Row 1: Skip the first 2 ch (counts as first dc) and make 1htr into the third chain from the hook, 1 htr into next 2 ch. 1 dc into next dc. *1 htr into next 3 ch, 1 dc into next ch*, repeat * to * to end.
Row 2: 2 ch (counts as first dc), *2 tr into next 3 htr, 1 dc into next dc*, repeat * to * to end.
Row 3: 2 ch (counts as first dc), *1 dc into next 6 tr, 1 dc into dc of first row*, repeat * to * to end.

Tie off and cut the yarn, leaving a long thread at the beginning and end of the pattern. Twist the work round and round so that the petals fold outwards from the centre. Sew together the base of the rose to secure the shape.

Rose bed
Make two circles.
Using a 4 mm crochet hook and 8 ply yarn, make eight chain. Join the chain into a ring by working a slip stitch into the first chain.

Round 1: 2 ch (counts as first dc), work 11 dc into the ring gathering up the tail of the yarn as you go (12 stitches).
Round 2 and each alternate round: 1 dc into each dc to end.
Round 3: 2 dc into each dc to end.
Round 5: *2 dc into next dc, 1 dc into next dc*, repeat * to * to end.
Round 7: *2 dc into next dc, 1 dc into next 2 dc*, repeat * to * to end.
Round 9: *2 dc into next dc, 1 dc into next 3 dc*, repeat * to * to end.Round 11: *2 dc into next dc, 1 dc into next 4 dc*, repeat * to * to end.

Finishing
Fold the tea cosy sock in on itself, aligning the openings for the spout and handle. Sew the lining and the outer sock together at the edges of the spout opening and handle opening.

Place the tea cosy over the teapot with the folded edge at the top. Pin a rose bed approximately 3 cm (or best fit) from the top of the fold. Sew the bed into position, securing it to both the inner and outer sock walls.

Arrange the roses on the bed with the pink rose in the center and sew each item securely into place. Turn the tea cosy inside out and darn the ends of the threads into the bottom of the tray.

For a really professional look, sew the second rose bed into the inside top of the cosy to cover the darned threads.

Loani Prior Blog

Super Easy Pacific Rim Ginger Chicken Lettuce Wraps

Watch a video of this recipe by clicking here.

Total cooking time: 12 minutes
Serves: 2-4

1 T Extra Virgin Olive Oil
1 lb. Ground Chicken
8 oz. Water Chestnuts (chopped)
2/3 cup Saucy Mama® Pacific Rim Ginger Dressing
1 head Iceberg Lettuce
1 cup Cocktail Peanuts

Heat the oil in a heavy bottomed skillet. Add the chicken and brown. Add the water chestnuts and Pacific Rim Ginger Dressing. Stir, scraping up the brown bits on the bottom of the pan. Simmer for 5 minutes. Meanwhile, core the head of lettuce, carefully peel off the leaves, rinse and pat dry.

Serve by having your guests fill the leaves with the meat mixture. Top with peanuts, and then fold the lettuce up like a taco.

~~~~

If your store isn't carrying Saucy Mama's sauces yet, you can order them online. Click here to find the Saucy Mama Pacific Rim Ginger Dressing mentioned in this recipe.

CONTEST

Saucy Mama® has given me three bottles of their sauces to give away in a contest. There are three ways to enter (increase your odds - you can enter three times!). The easiest way is to leave a comment here on this recipe article. The second way is to watch the YouTube video of this recipe and comment there. The third way is to "Like" Good Living Magazine on Facebook, and then click "Like" on the post for this recipe. The winner will be selected on May 20, 2011 from those who enter.

The prize is one bottle each:

• Saucy Mama® Pacific Rim Ginger Dressing
• Saucy Mama® Tarragon Lemon Mustard
• Saucy Mama® Sweet Heat Marinade

Martha Stewart's Neapolitan String Beans

In going through my recipes this spring, sorting and tossing, I came across one of my all-time favorite and most used recipes for green beans and just had to share. With garden planting just ahead and the opening of most Farmer's Markets, this is one to print and save!

Neapolitan String Beans

Ingredients

3 tablespoons olive oil
3 medium cloves garlic thinly sliced
1 teaspoon coarse salt
1/4 teaspoon crushed red-pepper flakes
2 medium plum tomatoes cored and cut into 1/4-inch dice
1 1/2 pounds string beans trimmed and washed, but not dried
1 large sprig fresh basil

Directions

Combine olive oil, garlic, salt, and pepper flakes in a medium saucepan. Add tomatoes and green beans. Place over medium-low heat, and cook, covered, stirring occasionally, for 15 minutes. Add basil, and cook, covered, for 5 minutes more. Serve hot or at room temperature.

Martha Stewart Living Television, September 2001

Easter Bunny: Knit Pattern

From Lion Brand Yarn, this is one of the cutest crafts I've seen for Easter this year. Created from cashmere yarn, it is sumptuously soft, delightful to knit and cuddle. My needles are clicking as I am knitting at least one of these this year for my new baby niece. And if you are a beginning knitter, truly an easy pattern to follow.





Easter Bunny Knit Pattern

Lion Brand® Superwash Merino Cashmere

GAUGE: Exact gauge is not essential to this project.

STITCH EXPLANATION:

Kfb (knit into front and then back)
An increase worked as follows:
1. Knit the next st through the front loop, but do not remove the st from your left hand needle.
2. Knit the same st once more, this time inserting your needle through the back loop of the st. You will have created 2 loops (sts) on your right hand needle, and increased 1 st.

NOTES:

1. Bunny is worked with small needles to create a dense fabric, suitable for a stuffed toy. All pieces are worked flat.


BODY
Beg at base of Body, with A, cast on 6 sts.
Row 1 and all WS Rows: Purl.
Row 2 (Inc Row): Kfb in each st across - 12 sts at the end of this row.
Row 3: Rep Row 1.
Row 4 (Inc Row): Rep Row 2 - 24 sts.
Row 5: Rep Row 1.
Row 6 (Inc Row): *K1, kfb; rep from * across - 36 sts.
Row 7: Rep Row 1.
Row 8 (Inc Row): *K2, kfb; rep from * across - 48 sts.
Rows 9-35: Beg with a p row, work in St st (k on RS, p on WS).
Row 36 (Dec Row): *K2, k2tog; rep from * across - 36 sts.
This decrease row is the Bunny's neck.
Row 37: Rep Row 1.

Shape Head
Row 38 (Dec Row): * K1, k2tog; rep from * across - 24 sts.
Row 39: Rep Row 1.
Row 40 (Inc Row): Rep Row 6 - 36 sts.
Rows 41-43: Rep Rows 9-11.
Row 44 (Dec Row): K12, (k2tog) 6 times, k12 - 30 sts. This decrease row shapes the Bunny's face.
Rows 45-49: Rep Rows 9-13.
Row 50 (Dec Row): Rep Row 38 - 20 sts.
Row 51: Rep Row 1.
Row 52 (Dec Row): (K2tog) - 10 sts.
Row 53: Rep Row 1.
Row 54 (Dec Row): Rep Row 52 - 5 sts.
Do not bind off.
Cut yarn, leaving a long tail. Draw tail through rem sts, pull tog tightly and knot securely.

EARS (make 2)
With A, cast on 8 sts.
Row 1 and all WS Rows: Purl.
Row 2 (Inc Row): (Kfb, k2, kfb) twice - 12 sts.
Row 4 (Inc Row): (Kfb, k4, kfb) - 16 sts.
Rows 5-15: Continue in St st (k on RS, p on WS).
Row 16 (Dec Row): (K2tog, k4, k2tog) twice - 12 sts.
Row 18 (Dec Row): (K2tog, k2, k2tog) twice - 8 sts.
Row 20 (Dec Row): (K2tog) across - 4 sts.
Do not bind off.
Cut yarn, leaving a long tail. Draw tail through rem sts, pull tog tightly and knot securely. With rem yarn tail, seam each Ear, adding stuffing as you sew.

LEGS (make 2)
Beg at top edge, with A, cast on 16 sts.
Row 1-19 (WS): Beg with a p row, work in St st.
Row 20 (Inc Row): K6, (kfb) 4 times, k6 - 20 sts.
Rows 21-23: Work in St st.
Row 24 (Dec Row): (K2tog) across - 10 sts.
Row 25: Purl.
Row 26 (Dec Row): Rep Row 24 - 5 sts.
Do not bind off.
Cut yarn, leaving a long tail. Draw tail through rem sts, pull tog tightly and knot securely.

ARMS (make 2)
Beg at top edge, with A, cast on 12 sts.
Rows 1-15: Beg with a p row, work in St st.
Row 16 (Inc Row): K5, (kfb) twice, k5 - 14 sts.
Row 17: Purl.
Row 18 (Dec Row): K5, (k2tog) twice, k5 -12 sts.
Row 19: Purl.
Row 20 (Dec Row): (K2tog) across - 6 sts.
Do not bind off. Cut yarn, leaving a long tail. Draw tail through rem sts, pull tog tightly and knot securely.

FINISHING
Following package directions, attach safety eyes to head above face shaping. Seam Head/Body to make a tube, stuffing lightly before sewing closed. With B, embroider straight st eyes and nose. Sew Ears to Head. Seam Legs, stuffing lightly before sewing closed. Sew Legs to Body.
Tail

Following package directions, make a pom-pom with B. Tie to back of Body.
Weave in ends.



ABBREVIATIONS / REFERENCES
Click for explanation and illustration
beg = begin(s)(ning) dec = decreas(e)(s)(ing)
inc = increas(e)(s)(ing) k = knit
k2tog = knit 2 together p = purl
rem = remain(s)(ing) rep = repeat(s)(ing)
St st = Stockinette stitch st(s) = stitch(es)
tog = together WS = wrong side


Learn to Knit instructions: http://learnToKnit.LionBrand.com

To download pattern from Lion Brand, click here.

Vegetable Soup with Matzoh Balls

This is my favorite recipe for Matzoh Ball Soup, the one I return to time and time again. It is a savory soup that is lighter than most with the perfect blend of flavors.

We traditionally serve this soup during the Passover Seder, but I've been known to bring it out time and again for comfort, relief from colds, and requests. It is truly yummy!


Vegetable Soup with Matzoh Balls

3 tablespoons butter
2 large onions, chopped
2 carrots, peeled and chopped
3 leeks, cleaned and chopped, white part only
1/2 cup celery, chopped
1 small turnip, peeled and chopped
1 small rutabaga, peeled and chopped
1 small green cabbage, shredded
11 cups chicken broth (homemade is best but store bought works well too)
3 peppercorns
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper to taste
2 tomatoes, seeded and chopped

Directions

Melt butter in large soup pot. Add vegetables and saute, stirring for about 15 minutes or until soft. Add broth, peppercorns, thyme and basil.

Cover and bring to a boil, reduce heat and simmer for about 2 hours, stirring occasionally. Strain, reserving vegetables. Add as many vegetables to broth as desired.

May be refrigerated up to 5 days. May be frozen.

Before serving, season to taste. Add chopped tomatoes and matzoh balls.

Serves 8 to 10


Matzoh Balls

4 large eggs
3 tablespoons canola oil
1 cup matzoh meal
1/3 cup chicken broth
1/4 cup finely ground almonds
1 teaspoon salt
2 tablespoons finely chopped parsley
1/2 teaspoon powdered ginger

In a medium bowl, beat the eggs and oil together. Add the broth, almonds, salt, parsley and ginger. Stir well. Refrigerate for at least 1 hour.

With wet hands, form into 1 1/2 inch balls.

In a dutch oven, bring 4 quarts of salted water to boil. Reduce to a simmer and drop into liquid. Cover the pot and cook at a low simmer for 20 minutes. Do not lift the lid while cooking or the matzoh balls will boil instead of steam and will become touch.

Drain and add to soup.

May be refrigerated in soup to cover or frozen in soup to cover.

Makes about 28 matzoh balls.


Recipe adapted from Manischewitz and Marlene Sorosky.