Southwest Potato-Corn Chowder

INGREDIENTS

3

unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

3/4

teaspoon sugar

1/4

teaspoon garlic salt

1/8

teaspoon pepper

Pinch ground red pepper (cayenne)

3/4

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2

tablespoons chopped roasted red bell pepper (from a jar), well drained

2

tablespoons all-purpose flour

1/2

cup milk

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1/3

cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)

2

tablespoons chopped fresh parsley

2

medium green onions, finely chopped (2 tablespoons)

2

slices bacon, crisply cooked and crumbled

DIRECTIONS

• 1In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• 2Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
• 3In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, parsley and green onions. Serve topped with bacon and, if desired, additional green onions.

For a healthier topping to use instead of the bacon, top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.

2011

Interesting fact:

This year we will experience 4 unusual dates.... 1/1/11, 1/11/11, 11/1/11, 11/11/11 .... 

"NOW, go figure this out.... take the last 2 digits of the year you were born plus the age you will be this year and it WILL EQUAL TO 111.....

pretty darn cool!

Italian Pepper and Egg Sandwiches

Ingredients

	2 tsp olive oil
	1 small onion(s), thinly sliced
	1 large green pepper(s), such as a cubanelle, thinly sliced
	1 tsp minced garlic
	4 large egg(s)
	3 large egg white(s)
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, freshly ground, or to taste
	4 item(s) reduced-calorie hamburger roll(s), toasted if desired

Instructions

• Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
  
• In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
  
• Top each roll bottom with about 3/4 cup egg mixture; cover with roll tops and serve. Yields 1 sandwich per serving.  ***5 points

Fresh Vegetable Soup

Ingredients

	2 clove(s) (medium) garlic clove(s), minced
	1 medium onion(s), diced
	2 medium carrot(s), diced
	1 medium sweet red pepper(s), diced
	1 stalk(s) (medium) celery, diced
	2 small zucchini, diced
	2 cup(s) green cabbage, shredded
	2 cup(s) Swiss chard, chopped
	2 cup(s) cauliflower, small florets
	2 cup(s) broccoli, small florets
	2 tsp thyme, fresh, fresh, chopped
	6 cup(s) vegetable broth
	2 Tbsp parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	2 Tbsp fresh lemon juice, optional

Instructions

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.      ****1 point

It's That Time of The Year Again...

 

Time to get those creative juices flowing......I have fun and whimsical on the brain:)

Life's A Beach!!!!

These Guys Make Me Smile:)

I have an odd fascination over these cute guys--or a little too much time on my hands:D

Mallorca-Style Vegetable Bake

Ingredients

• 1 pound baking potatoes, cut into 1/2-inch cubes
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons virgin olive oil
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
• 1 pound eggplant, peeled, cut into 1/2-inch cubes
• 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

Homemade Black Bean Burgers

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Egg Fried Rice

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.

Delicious Black Bean Burritoes

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, and garlic in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir parsley into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Black Bean Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Angel Art

 

Been missing my Little Angel's Mer-Art; which dominated her creations in 2009!

Hearty Bean Burritos

Ingredients

• 1/2 cup instant brown rice
• 1 small green pepper, chopped
• 2 teaspoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup no-salt-added diced tomatoes
• 4 ounces fat-free cream cheese, cubed
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon dried oregano
• 6 whole wheat tortillas (8 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese

Directions

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
• Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve immediately. Yield: 6 servings.

White Bean Spread

Ingredients

• 2  15-ounce cans  great Northern or cannellini beans (white kidney beans), rinsed and drained
• 1/2  cup  canned chicken or vegetable broth
• 1  tablespoon  olive oil
• 3  cloves  garlic, minced
• 1  teaspoon  snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
• 1/2  teaspoon  snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
• 1/8  teaspoon  pepper
•     Olive oil (optional)
•     Fresh marjoram leaves and rosemary (optional)
•     Home-Baked Pita Chips (see recipe, below; optional)

Directions

1. In a 1-1/2-quart slow cooker combine great Northern beans, broth, the 1 tablespoon olive oil, garlic, the 1 teaspoon snipped marjoram, 1/2 teaspoon snipped rosemary, and the pepper.
2. Cover; cook on low-heat setting for 3 to 4 hours.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary; serve either warm or at room temperature with Home-Baked Pita Chips (recipe below), if desired. Makes 20 (2-tablespoon) servings.
Home-Baked Pita Chips: Split 2 pita bread rounds horizontally in half; cut each circle into 6 wedges. Place pita wedges in a single layer on a large baking sheet. Combine 2 tablespoons olive oil, 2 teaspoons snipped fresh oregano, and 1/4 teaspoon kosher salt; brush pita wedges with oil mixture. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.
Note: To make ahead, cook and mash beans as directed. Transfer bean mixture to a covered container. Refrigerate for up to 24 hours. Bring bean mixture to room temperature before serving.

Vegetable Chili con Queso

Ingredients

• 1  15-ounce can  pinto beans, rinsed and drained
• 1  15-ounce can  black beans, rinsed and drained
• 1  15-ounce can  chili beans with chili gravy, undrained
• 1  10-ounce can  chopped tomatoes and green chile peppers, undrained
• 1 1/4  cups  chopped zucchini (1 medium)
• 1 1/4  cups  chopped yellow summer squash
• 1  cup  chopped onion (1 large)
• 1/4  cup  tomato paste
• 2  to 3 teaspoons  chili powder
• 4  cloves  garlic, minced
• 3  cups  shredded Colby and Monterey Jack cheese (12 ounces)
•     Tortilla or corn chips

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine pinto beans, black beans, chili beans with chili gravy, undrained tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
3. Serve with tortilla chips.

Vegetable Lasagna with Fontina and Provolone Cheese

3 tablespoons butter

1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets

1 (16-ounce) package curly edged egg noodles, cooked and drained
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
2 cups (8 ounces) Wisconsin Provolone Cheese, shredded
1 (15-ounce) jar Alfredo or Four-Cheese Alfredo sauce

1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
2. Heat butter in skillet and saute red pepper, carrots and broccoli florets until crisp-tender.
3. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese.
4. Bake 40 minutes, until bubbly and golden.

Mexican Lasagna

6 large eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 (10-inch) flour tortillas
1 (15-ounce) can refried beans with green chilies - divided use
2 cups (8 ounces) shredded reduced-fat cheddar cheese - divided use
1/2 cup part-skim ricotta cheese
1 (12-ounce) jar tomato salsa - divided use
1 cup shredded zucchini
Parsley, optional

1. In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.
2. Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the cheddar cheese. Top with the remaining tortilla.
3. Bake in preheated 350°F (175°C) oven 20 minutes. Remove from oven and top with remaining salsa and cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with parsley, if desired.

Mexicali Macaroni and Cheese

2 (12-ounce) packages frozen macaroni and cheese, defrosted according to package directions
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild tomato salsa
3/4 cup crushed tortilla chips

1. Preheat oven to 400°F (205°C).
2. Combine macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Mediterranean Macaroni and Cheese

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, finely diced
3 tablespoons all-purpose flour
2 cups warm milk
1/2 teaspoon ground white pepper
1 tablespoon prepared mustard
1 1/2 cups (6 ounces) Fontina Cheese, shredded
1 1/2 cups (6 ounces) Provolone Cheese, shredded

1 (2.25-ounce) can sliced black olives, drained
1 tablespoon minced fresh flat leaf parsley

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to the package instructions, or until al dente. Drain, rinse, and set aside.
3. Melt butter in large saucepan, add onion and sauté for 2 minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute.
4. Whisk the milk into butter-and-flour mixture. Bring to simmer and cook, stirring constantly, until sauce thickens.
5. Reduce to low heat and add pepper and mustard.
6. Mix the Fontina and Provolone Cheeses. Stir 2 1/2 cups of the cheeses into the sauce.
7. Add cooked macaroni and sliced olives to cheese sauce, and mix well.
8. Place macaroni mixture in buttered, oven-proof, 9 x 9-inch dish. Sprinkle with remaining 1/2 cups of cheese.
9. Bake for 30 minutes or until top is golden brown. Sprinkle the surface with parsley just before serving.

Macaroni and Cheese with Caramelized Onions and Roasted Red Bell Peppers

1 (40-ounce)  macaroni and cheese (premade or home-made version of your choice)
3/4 tablespoon butter or margarine
1 cup soft breadcrumbs
1 teaspoon granulated sugar
2 medium-sized yellow onions, halved and sliced
1 (7-ounce) jar roasted red bell peppers, chopped

1. Bake macaroni and cheese according to package directions for conventional oven, reducing cooking time to 30 minutes.
2. Melt butter in a large skillet. Remove 1 tablespoon melted butter, and combine with breadcrumbs; set breadcrumb mixture aside.
3. Cook sugar and sliced onion in remaining 2 tablespoons butter in skillet over medium-high heat, stirring occasionally, 20 minutes or until onion turns a deep caramel.
4. Remove cover from macaroni and cheese carefully. Stir in onion and chopped bell pepper. Top with breadcrumb mixture, and bake 15 more minutes.

Vegetable Frittata with Asiago Cheese

1 tablespoon olive oil
1 cup red onion, chopped
1 cup red bell pepper, coarsely chopped
1 cup zucchini, chopped
2 cups spinach leaves, torn into 1-inch pieces, packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
6 large egg whites
1 cup (4 ounces) Wisconsin Asiago Cheese, shredded - divided use
1/2 cup tomato, chopped
1 tablespoon fresh basil, chopped

1. Preheat broiler.
2. Heat olive oil in oven-safe, 10-inch skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper; remove from heat.
3. Whisk eggs and egg whites in medium bowl.
4. Sprinkle 3/4 cup of Wisconsin Asiago cheese over hot vegetables in skillet and toss to combine.
5. Add egg mixture to skillet and stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
6. Sprinkle remaining 1/4 cup Asiago cheese over frittata. Broil until cheese melts and frittata puffs around edges, 2 to 3 minutes. Sprinkle with tomatoes and basil.

Primavera Sauce with Pasta

8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon extra virgin olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon crushed red pepper (optional)
1 (14.5-ounce) can recipe-ready diced tomatoes, undrained
3/4 cup vegetable broth or wine
1/3 cup Italian tomato paste (half of 6-ounce can)
Freshly grated Parmesan cheese (optional)

1. Heat olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
2. Serve over pasta; sprinkle with cheese.

Harvest Frittata

1 1/2 cups sliced zucchini
1 cup fresh corn kernels, or 1 (8-ounce) can whole kernel corn, well-drained
1/2 cup chopped sweet red peppers
1/4 cup chopped onion
1/4 teaspoon oregano leaves, crushed
1 tablespoon water
4 large eggs
1/4 cup milk
1/4 cup shredded cheddar cheese

1. In 10-inch non-stick skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
3. Cut into wedges and serve from pan or slide from pan onto serving platter.

Fried Smoked Mozzarella with Roasted Red Pepper Sauce

1/2 cup pine nuts
1 cup fresh bread crumbs
Flour for dredging
2 large eggs, lightly beaten
1 piece (1 pound) smoked Wisconsin Mozzarella, sliced into eight pieces
(1/4 to 1/2 inch thick)
2 (7-ounce) jars roasted red peppers, drained, rinsed and patted dry
1/2 cup olive oil - divided use
Salt, pepper and cayenne pepper, to taste
2 tablespoons water
1 cup Kalamata or other brine-cured black olives, pitted and chopped

1. Preheat the oven to 375°F (190°C).
2. In a baking pan, toast the pine nuts in the middle of oven until golden, about 7 minutes. When the nuts are cool, finely chop.
3. In a small shallow bowl, stir together the bread crumbs, the pine nuts, and salt and pepper to taste.
4. Have ready in two separate bowls the flour and the eggs.
5. Line a jelly roll pan with wax paper.
6. Working with one mozzarella slice at a time, dredge the slices in the flour, shaking off the excess; dip them in the egg, letting the excess drip off; and coat them with the crumb mixture, patting the crumbs gently onto the sides and edges. Arrange in one layer on the jelly roll pan and chill for 15 minutes.
7. While the mozzarella is chilling, in a blender blend the peppers, 2 tablespoons of the oil, the cayenne, 2 tablespoons water, and salt and pepper to taste until the mixture is smooth.
8. Transfer the sauce to a bowl, stir in the olives, and divide the sauce between 4 plates.
9. In a heavy skillet, preferably nonstick, heat 3 tablespoons of the oil over moderately high heat until hot but not smoking. Sauté four mozzarella slices, turning them once, for 2 to 3 minutes, or until golden. Repeat with the remaining oil and cheese and divide the mozzarella slices between the plates.

Fresh Vegetable Omelet

1 small onion, sliced
1/4 cup chopped green pepper
1 small zucchini, sliced
1 medium tomato, chopped
1/2 teaspoon Italian seasoning or oregano leaves, crushed
4 large eggs, separated
1/4 cup water
1/4 teaspoon cream of tartar or lemon juice
1 teaspoon butter or cooking oil or cooking spray
1/3 cup shredded cheddar or Swiss cheese

1. In medium saucepan or skillet, stir together onion, green pepper, zucchini, tomato and seasoning. Cook, covered, over medium heat until vegetables are tender, but not brown, about 8 to 10 minutes. Keep warm.
2. In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.
3. In 10-inch omelet pan or skillet with ovenproof handle* over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.)
4. Bake in preheated 350°F (175°C) oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes.
5. Loosen omelet edges with spatula. With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Arrange reserved vegetable mixture over half of omelet. Sprinkle with cheese. Tip pan. With pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist. Cut in half or into wedges. Serve immediately.

Makes 2 servings.

My Little Angel

Mommy, I wish I could fly like a fairy....

because then I could touch the clouds and eat them...

because clouds taste like marshmallows!

Homemade Seitan

Ingredients:

Gluten Dough:

2 cups vital wheat gluten
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups water or vegetable broth
3 Tablespoons reduced sodium tamari or shoyu (soy sauce)
2 teaspoons toasted sesame oil*

Broth:

4 cups water
1/4 cup reduced-sodium tamari or shoyu
3-inch piece of kombu (a seaweed)*
4 slices of ginger*

Preparation

Gluten dough:

Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes.

Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below).

Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.
 

Broth:

Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. 

**

Seitan (sometimes known as Mock Duck) is a fantastic meat alternative. Made from protein-rich wheat gluten, it is both tasty and nutritious. Naturally fat- and starch-free, seitan should even be a hit for those following the lastest diets. However, pre-packaged seitan is ridiculously expensive, especially considering the frugal nature of its ingredients. This recipe will produce seitan as one buys it in stores: ready to cook immediately (my favorite method is to simmer the seitan in a flavorful sauce), or refrigerate/freeze for later use.

Traditional methods of preparing seitan involve mixing wheat flour with water to form a dough, and then rinsing the dough in water until only the gluten remains. This process is both time consuming and water-wasteful, so we're going to be using a handy shortcut: bulk vital wheat gluten, already separated from the starch, available in most local food co-ops and natural food stores. Look for it in the refrigerated bulk section.

Ravioli Primavera

Ingredients

• 4 cups frozen cheese ravioli
• Sautee' onions, bell peppers, zucchini, garlic, tomatoes, etc
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• freshly grated parmesan

Directions

• Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender.
• Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat. Yield: 4 servings.

Do Woodchucks Chuck Wood?

 

Hey you dang woodchucks, quit chucking my wood! (link to commercial)

Warning Warning: Impending Winter Flurries in Coastal South Carolina

"***Important Weather Update: Two Hour Delay***

01/09/2011 9:30 pm
Although accumulation is not expected, Beaufort County Schools will open two hours later on Monday, January 10. Students who ride buses will be picked up two hours later than normal schedule.

...Another weather update will be posted at 5 a. m. Monday morning."

yes I am laughing--they are closing schools tonight in anticipation of NOT having snow tomorrow?

creeeeeeeeeeeeepy

The realty sign went up yesterday in front of the home we are currently renting; along with the realty sign on the lot next door, and THREE right across the street from us, and 2 at two at the end of the street.  Kind of makes you wonder.......

Scary A#@ Clown Commercial

USPS Clown Commercial (link to commercial)

This Will Soon be OUR Home!!!

Here it is!!  Here is your first glimpse (unless you've been watching my FB page) at our new home!!!!  5 more weeks to closing, we are pretty much all packed up, and just counting down the time!

 I've always wanted a beautiful foyer.  I have a beautiful foyer, wouldn't you agree?

This is our new very well-lit family room!!  Manditory items on our new home bill included: lots of light and lots of cross breeze and a family room overlooking a beautiful backyard---we accomplished it!  However, also on the list was hardwood--most of the first floor is hardwood, except the family room and the dining room (which will actually be our office/homeschool room--never understood WHY dining rooms are carpeted?)  Anyway--as soon as we move in, we are pulling the carpet from the family room and laying more hardwood!!!!!

 Our beautiful breakfast nook, also overlooking the backyard.  Another item on my wishlist, which isn't always quite as easy to find was hardwood in the kitchen--most people use tile (I HATE tile, seriously, I do---it echoes, and I don't like grout:D)---guess what, I got hardwood in my kitchen too!!!  The greens are beautiful---debating if I should relax with them for awhile, or immediately go for my signature rustic oranges?---two totally different feels.

 And one of the other biggies on our "must have" list was a wooded backyard--guess what, we back up to a nature preserve!!  We will have years and years of wonderful campfires (we are hoping this is the last home for us--I mean, we're just 5 miles west of Hilton Head Island now?  where else would we want to retire!)

Life is good.  We are very blessed!

Fairy Art

age 5

For Our Animal Companions (aka "pets")

TO NON-PET OWNERS who visit our homes and complain about our pets.

1) They live here, you don't. 

2) If you don't want their hair on your clothes, stay off the furniture. That's why they call it 'Fur'-niture. 

3) Chances are, I love my pets more than I like you.

4) To you, they are animals. To me, they are my babies and family ... who are hairy, walk on all fours, and communicate more effectively than most people I know!

My Little Mamas in Training

 

Lesson #1: ALWAYS dress your babies in the same outfit as the mamas are sporting!

Piper the Playful Patriotic Puppy Poo

My vote is this should become an official USPS collector's stamp.

Fun Family Photos--Christmas in Florida

Family Photo Fun

Taffy Apple Salad

Combine:
4 chopped, unpeeled apples
8 oz. crushed pineapple (drain and reserve juice)
8 oz cool whip
Flaked coconut, to taste


Cook til Thick: 
1/4 cup sugar
2 T. vinegar
1 T. flour
1 egg

Cool and Combine with apple mixture.
Stir in chopped fine nuts (3/4 cup)

Texting Codes for Seniors

Texting Codes For Seniors

Since more and more seniors are now texting, tweeting and emailing, there appears to be a need for a standardized STC (Senior Texting Code).

If you qualify for Senior Discounts or know someone who is, this is the code for you:

 

ATD: At The Doctor's

BFF: Best Friend Farted

BTW: Bring The Wheelchair
...
BYOT: Bring Your Own Teeth

CBM: Covered By Medicare

CGU: Can't get up

CGIP: Can't get IT up

CUATSC: See You At The Senior Center

DWI: Driving While Incontinent

FWB: Friend With Beta Blockers

FWIW: Forgot Where I Was

FYI: Found Your Insulin

GGPBL: Gotta Go, Pacemaker Battery Low!

GHA: Got Heartburn Again

HGBM: Had Good Bowel Movement

IMHO: Is My Hearing-Aid On?

LMDO: Laughing My Dentures Out

LOL: Living On Lipitor

LWO: Lawrence Welk's On

OMMR: On My Massage Recliner

OMSG: Oh My! Sorry, Gas.

PIMP: Pooped in my pants

ROFL... CGU: Rolling On The Floor Laughing... And Can't Get Up

SGGP: Sorry, Gotta Go Poop

TTYL: Talk To You Louder

WAITT: Who Am I Talking To?

WTF: What’s The Fish?

WTFA: Wet The Furniture Again

WTP: Where's The Prunes?

WWNO: Walker Wheels Need Oil

GLKI (Gotta Go, Laxative Kicking In)

Please pass this on to your CHILDREN and Grandchildren so they can understand your texts.