Sharon, your country store is so cute and I could spend hours in a store like this.

OMG....Marigene what a delightful series of pictures! I love each and every dish. And the cinnamon rolls...OH MY!

Kathleen...that little wheelboro is just adorable!!! I need one of these! And I love your apple theme, I might steal that idea as I have lots of apple stuff that I rarely ever use. Your buffet table is gorgeous, just gorgeous. The Pound and Chocolate cakes look scrumptious!

Marigene, my apple maple butter is very apple tangy with just a hint of maple but I only used 2 c. of sugar and I could not find Grade "B" maple syrup, 1 c. as per recipe, so just used log cabin instead...lol! For us it is just perfect, not too sweet. I used a combo of cortland, macs, honey crisp and granny smith apples too. The variety of apple will make a difference in the flavor.

I'm pretty sure I am going to be making the Maple Apple Butter again as we've already eaten 3 half pints. But you can always get good apples and I'd like to experiment with other varieties too. But that is the beauty of butters as they are very forgiving and you can experiment and be as creative as you'd like.

Thanks everyone for the comments on my everyday china. It's Bennington Pottery and I picked it up about 10 years ago at TJMaxx, a dinner plate was $2.50. I picked up 8 place settings for me and 8 for my house keeper. I did not know the name Bennington Pottery until a year or so ago. I love it as much today as the day I bought it.

Michelle

I have a busy day, so I have to skeddadle. That said, I will take a moment to comment on everyone's offerings. You're all really cooking; and everything looks delicious as usual.

Kathleen, you knew my eyeballs were ultimately going to rest on your chocolate cake. Sol + Chocolate = Bliss.

Speaking of chocolate. Terri, those muffins look heavenly, or should they be called sinful? Either way, they look like something I -Self-Proclaimed Chocolate Goddess- would gravitate toward.

Maggie, the strobe light is the only thing missing in Sam's room.
Sam's interests have baffled me for quite some time, but in a good way [G]. She's always been enthralled in things most kids her age couldn't care less about. Such as silent films, and its stars, e.g. Charlie Chaplin. Buster Keaton and Mary Pickford. She's also very much into politics. IOW, Sam was 45 years old when she was born.
Me? All I thought about at her age were Joe Elliot [Def Leppard's lead singer] and the latest fashions, what else?

Sharon, I had fun looking at your market pictures. And congratulations on your cholesterol results. My doctor, who's well aware of my dietary habits, claims to be very happy with my healthy cholesterol levels, yet neither of us can figure out why/how any of it is possible.

AM, thank you, but you don't need help with your photography. Although, I understand all about the chaos, busy moms like us face, when taking pictures.
In fact, while I attempted to take the picture in question, Thumper (dressed in last year's "Superman" Halloween costume) was running around in circles, pretending to fly, with the cat and the dog following close behind. This is how I normally take pictures. Alright, so it's funny, sometimes.

Because time is of the essence, I opt for simple, clean backgrounds. No tchotchkies or distractions. Keeping the focus always on the food. I prefer to use a sheet of white vinyl in my backgrounds. Although, I've also used black, gray and red. Sometimes, I take extreme close-ups, which saves time, as no background is necessary. Having said all that, I like your pictures with the kids' and their books or toys in the background - because it's not just about great food, they also tell a story.

The heat is back on, here in MI., so dinners have been quick, or we eat out. Credit for last night's dinner goes to Mike Mills (The Legend, as he's affectionately called), for the BBQ Ribs. I've made them twice before, and we've decided there's no going back. The ribs were served with grilled corn.
Dessert, Apple Oatmeal Cookies. It's that time of year, you know - even if it is hotter than a rookie firewalker.

This morning I baked a yeast buttermilk bread, and I'll use that to make my very first BLT sandwich. I've been thinking about it, ever since Annie posted a picture of it. Michelle, yours look damn good to me too.
So, that'll be dinner.

Sol

Congratulations, Sol, after tonight you'll no longer be a BLT virgin. Do it NOW, while the tomatoes are wonderful, and the experience will be memorable. (Hey, I've decided I like the MLCs fully baked, not molten in the middle, with vanilla ice cream, so I'm kind of kinky anyway).

Kathleen, I really, really want that shrimp salad.

Everyone's dinnners look so good. I've been eating tomatoes. Tomato sandwiches, tomato omelettes, tomatoes over whole wheat pasta.

AM, I actually LIKE the ww pasta better than the white stuff!

Congratulations, Sharon, on those good lab results. You've been eating so healthy for a while now, so I'm not surprised.

Lou, you're a sweetheart to do those things, I hope your sweetie feels better soon.

And, I'll have some of everything, thank you.

Annie

Sol, please post your apple oatmeal cookie recipe.

Here's the recipe for the muffins..
I used actually 4oz of melted chocolate (because I glazed over the directions to use only half with the butter)!! And then only added a few more bits to the muffin mix.
I also used the juice of one large orange in a measuring cup then added 2% milk to reach the 1 1/4c of buttermilk called for. Then tossed in the zest from the orange as well.

I did slightly over bake them.(got sidetracked) and so now they are a bit "dry" at room temp..but wonderful if rewarmed a smidge.

Definately a cupcakey muffin...ooh and I used Lindtz 70% chocolate, so they aren't super sweet.

Dinner tonight..unknown...should probably head to the store...LOL

Here is a link that might be useful: Chocolate Chocolate Chunk Muffins

Sharon, well done on those med results. You certainly did your work, and dancing! I'm thinking it's been over a year since you shifted a lot of your habits, right?

No husband tonight, and no dinner for me. I had a good lunch of lots of marinated things incl fresh grape tomatoes and an English cucumber. Light and easy. I may actually have popcorn and a movie for dinner. Such luxury.

My Apple Maple Butter is slow-cooking away, and yesterday I did Peach Ginger Chutney. It is not as good as I'd hoped, but I took some into my old office and my co-worker loved it. I'm thinking it's gonna be a doctored sauce for pork or chicken. I even added more heat and more ginger to it but it's too vinegar tangy to me, but otherwise flat. And I like vinegar.

Looks great tho - 6 half pints and two whole pints. :-( Maureen

I always come and peek..
I am so busy w/ the wedding and work and gardens..I can only post once these days~ Having an acct at GB's makes my life soo easy:)
I love looking at everyone's photos and appreciate them all~

Hello Everyone : After seing all the goodies and pictures
I'll have to start a new Food Hit List, starting with,
Sol, Ann, Marigene, Kathleen, Sharon, etc.
Looks like ti's going to be a long list !!!!!

Annie you can help.

Only made a Quickie tonight.( Again )
Spaghetti with oil and red peppers and corn on the cob.

Alioi e Olio Con Pepe Russo
{{gwi:1492752}}

Recipe:
Hi Everyone: I did the Red bell Pepper thing again tonight .
I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.
LOU


Kathleen...what a lovely luncheon!

Marigene I love cinnamon buns and yours look so good! I had a couple while on holiday in Canada but resist the urge to bake any myself. I've never seen cinnamon buns over here in Spain and even the German bakery hasn't heard of them. Just as well I guess.

Michelle....good deal on your Bennington Pottery. Sometimes we're just lucky to find something like that at such a reasonable price.

Sol ....beautiful soft focus photos and those ribs look so yummy! Glad to hear you are also managing to keep cholesterol at a low level. Good for you, as it's not so easy!

Thanks Annie....I think you also have a good diet with your homegrown food!
We also find ww pasta tastes better and I buy that now when I can find it.

Maureen....yes I've been jumping around dancing and stretching since May of last year and am glad to see it does make a difference.
I bet your peach-ginger chutney is delicious and would be lovely with a curry.

Lou your red pepper spaghetti is just the sort of thing I love to make...plenty of olive oil, herbs and parmesan mmmm real Mediterranean fare!

Yesterday I made a vegetable and chicken pie of finely chopped and sauteed leek, using both green & white parts, diced onion, carrot, potato and chicken breast. Bought some puff pastry and lined a casserole dish with that, filled it with the cooked filling and after 20 minutes in the oven it was done. Sliced some cooked beets and we had them on the side with tomatoes. Guess we'll be having the rest of that pie today so I'll have to run out and get some salad or something as a side dish.

Michelle, LOL! That must be a new syndrome, NPFJP! Me personally, I'm "Marmalade Challenged"...I think it's more PC! (ROTF) :-)

Your Maple Apple Butter sounds fab! I can't believe that I have time now to do some serious canning, and I'm going to start this weekend.

I have a recipe for Caramel Apple Butter (I make it in the crockpot), I wonder if I can hybridize your recipe and make a Maple Caramel Apple Butter? What do you think; too much of a good thing??

Here's the recipe I use:

Crockpot Caramel Apple Butter

Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever). Place 7 cups of it in crockpot with about 2 cups of white sugar(sometimes I use one cup of white and 1 cup of brown) to taste depending upon the variety of apples used. For a large crock, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours), stirring regularly to prevent scorching. I often leave the crockpot lit a little cracked so liquid/moisture will evaporate and speed the process. Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 Kraft caramels. Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F. If your crock does not get hot enough, transfer it to a pan and heat it on the stove.

Proces in a BWB, leaving 1/2-inch head space - pints & 1/2 pints for 10 minutes. Hide the finished product from the salivating hordes that will be pounding down your door.

Sharon: Did you bring back some Bay Seasoning from Canada?

The Spaghetti and Red Peppers only takes a few minutes to prepare. They were great. Have some leftover to go with a T Bone Steak tonight

I think Marigene makes Cinnamon Rolls.

I make Cinnamon Buns, Remember !!!
LOU

I am worn out! LOL
I've managed to find a cold..I wasn't looking for it..so I'm not exactly thrilled...the tickle started on Tuesday...I've been 3x a daying Airborne...

I just came back from a 2 store grocery shopping trip..and I'm to tired to unload the groceries from the kitchen floor to their respective places...
I need a nap..actually my eldest should be walking in the door any minute..and I'll get him to help...

But I had to get it done...

Dinner tonight...

Turkey and Cheese Panini's or Cheesesteaks...
Depends on which I choose...side of freezer aisle french fries and some fresh veggies and dip...

Okay, that's what my head says..but my body..it might say...another trip through the drive thru or Pizza pick up...UGH!!!!

Marigene, I'm sure your Cinnamon Rolls are history by now.....but I still want one.

Lou, I'd like one of your Cinnamon Buns, they look great, any left?

Sharon, I enjoy your vacation pic's. Your GD is sure a beauty. Glad to hear your medical tests are all good.

Terri....hope that cold is gone after a good nights sleep. Slow down a little and relax.... I know, easy for me to say.... take care.

I've been working all week, so not much cooking going on...and tonight I should be at Annie's, but couldn't do that because of working tomorrow, I am hoping that it's slow and I won't be needed all day..... I'd really like to make some cinnamon rolls or buns...:P

Tonight we had a pretty nice dinner at a restaurant we've been meaning to try for quite some time. Nothing to rave about but it was interesting. We had to visit with a friend whose DF just passed away and the funeral home was in the same town as the restaurant... His passing was a blessing, he lived a good full life, none the less hard though.

Back to cooking soon......

Nancy

Lou no I didn't bring back Bay Seasoning from Canada.....er um....hate to admit but what's Bay Seasoning? (sorry) But I did bring back some more Montreal Steak seasoning if that's any help LOL. And some Spike seasoning but that's coming in a mailed box I sent myself.

Your cinnamon buns look very tempting also!
I used to make them myself but the trouble is that they go immediately to my waistline so I try not to think of them.

Lunch yesterday was a replay of the chicken & veg pie. I'll have to do more of those puff pastry crusts over beef or turkey stews as that light crust does add a nice change and Wolf sure likes it. I bought some yams and salad and that's what we had as sides. Dessert was a bowl each of mixed sliced fruit much later in front of the tele.

Lou, that pasta with peppers looks great - I will copy your technique and try it soon!

Sharon, yes, I recognize the pot - I love mine too! And your meals look great - that puff pastry pie especially. Beautiful vacation photos.

Sol, your ribs look luscious. did you share the recipe? I've only made them a couple times but would love to try your recipe. Never gotten a bad one or even mediocre from you. :-)

Well, I had a ham bone in the freezer, and am making soup today...Will is fighting a little cold, and even though it's gorgeous and 75 degrees, soup sounded good.
Stacy

Sharon : That was OLD Bay Seasoning, used for seafood.
I said I would send you some but you said you would pick it up in Canada??? Now you still don't have any.

Stacy : I think you will like the Spaghetti and Peppers.
Add whatever spices you like.
What's good is, you can makle it in a few minutes.
LOU

Lou, stay tuned, Dishesdone has a surprise for you!
And don't get mad at me but I don't like Old Bay Seasoning...nor peppers...I know I am a big pain in the "A" double scribble!

LOL, Kathleen! I put it on a separate thread!

Kathleen: I saw it before I tuned back in here.
I was a little shocked.

I think it would be easier to ask what you do like !!!

That's it I Quit, have to getsome sleep time .

LOU

Nancy, thank you..a bit of rest helped..I do good during the day, but about 7 pm..It starts going down hill..

I ended up making Panini's..Yummm

Last night was on the road..so Mc Donald's Bacon Ranch Grilled Chicken Salad for me..and the menfolk had their fav usuals...

I've not decided dinner today..Just finished making hubby his Sunday morning Brunch...LOL

I've got Chicken thighs, pork loin roast or spare ribs in the fridge...

I'm thinking something with the chicken for today..actually might just season the whole family pack and bake..so that I can clean the meat off for a casserole or pasta dish later in the week too...Yeah that's it...

oh and I think a batch of Cinnabon Likes will be going into the bread machine today...oooh and I'm going to go pick apples..

Chicken Parmesan
~Made with chicken thighs, floured, egged, bread crumbed, baked..sprinkled with Parm, then some sauce, then a sprinkle of mozz..(clickety, click the thumb nails)

{{gwi:1566727}}

Cinnabon Likes~MONSTER SIZE LOL
{{gwi:1566728}}

Terri I love the look of your cinnamon rolls, but glad they're just on my screen and not next to my computer or I probably wouldn't resist having one with my morning coffee!

Lou oh yes now I remember that it was Old Bay Seasoning I was going to look for while in Canada. I don't remember seeing any though. However I did pick up a couple of jars of

Spike Salt-free Ingredients
Defatted soy, onion, orange crystals, nutritional yeast, garlic, celery, dill, horseradish, lemon peel, mustard, orange peel, parsley, white pepper, turmeric, green and red bell peppers, rosehips, summer savory, mushrooms, safflower, coriander, fenugreek, basil, marjoram, oregano, thyme, tarragon, cumin, ginger, cayenne pepper, cloves, spinach, rosemary, cinnamon, paprika, tomato and stevia.

Saturday we went out to lunch. Wolf had roast pork with sauerkraut & bratkartoffeln while I had grilled fish with the same potatoes and a salad. Had to leave a lot of that tartar sauce as it was just too much.
We shared a small bottle of Sangre de Toro red wine along with bubbly water.

Sharon, I always drool over your fruit and veggies. If I lived with you, I'd have no problem getting the recommended amounts...

Terri, your buns look mahvelous!!! mmmmmmm.

Lou, I tried your "technique" last night. And I say technique because I messed up a bit. Those red things on my counter (I have lots of produce lined up from the farm) were actually tomatoes and not red peppers as I thought in my quick glance...and seeing that Will wasn't feeling well and didn't want to run to the store - I ended up using tomatoes instead of peppers. I know, I know - a totally different recipe - But, fabulous, nonetheless! I did the egg and chicken soup base thing. Just chunks of tomato instead of pepper.

Thank you! I will do it right the next time.

Stacy

Maureen, I anxious to hear how the Maple Apple butter turned out? Maybe if you added a bit of cinnamon to the chutney?

garden, the beauty of butters is they are so much fun and you can be so creative. I would make the Carmel Apple Butter, take a bit out and mix in some maple syrup and see how it taste. If it's good maybe divid the carmel butter and then add some maple to half and can it up. You can make to distinct flavors from one batch.

You guys are killing me with the cinnamon rolls and I just bought 2 kinds of cinnamon at Penzy's this weekend and am want to try them out too!

Michelle

Terri, those cinnabons look delish. No bread machine here, and I already splurged on an Ice cream machine last month. This forum is expensive.
Sharon, beautiful pics!
Lou, I am picky, what can I tell you. DH eats everything though, so it makes up for it. And he stays thin.. Go figure!
Yesterday we went 90 miles to dgsons's 2nd bday party. Lovey Dovey Clown and Winnie the Pooh came to the party, who knew? One little boy got so excited sitting on Winnie's lap , he wet..poor Winnie!! LOL
I made Macaroni and Cheese, heart attack on a plate, and to balance, a big spinach salad with all the trimmings, and a mound of grilled chicken strips in the center. That was dinner! Besides platters of beau cheeses, shrimp, grapes, crab spread, and the BIG SANDWICH!

Michelle I only have Penzey's Korjenti Cassia..so that's what went in mine.. :o)

Oh I have cheap cinnamon too, but that's for crafting. ;)

Oh and I skimped on the frosting..since the buns were so huge..hubby wasn't impressed..LOL

You guys are killing me! I haven't posted here much because my meals have been less than inspirational. However I must pipe in to say what great looking and sounding food is going on here! All the baking in this thread is making me nuts....and I'm not a sweets person!

Sharon I wish I could make a salad like you do. I try to reconstruct......never as lovely as yours. May I ask what you usually do for salad dressing, do you have a favourite or do you change it up?

Last night I made oven baked chicken fingers with an apple cider based dipping sauce. Clive really enjoyed the meal but I felt the chicken had a mushy texture to it. I have a feeling it was the chicken itself. I bought the breasts on sale and I'm thinking they had been doped with saline! Saturday night we went to Cirque de Soleil and grazed on some amazing appetizers so no dinner. Friday we ordered pizza, Thursday was poofed spaghetti and meat sauce......told you my cooking has not been inspirational!

It is so gorgeous here today, I'm thinking we need to be eating outdoors so tonight I'm making Sue's Roadhouse ribs and onion rings. I'll try and compensate for all the "bad" stuff with a Caprese salad...yeah I know it doesn't fit but the tomatoes will soon be gone....

My husband brought home half a bushel of apples, so last night we just had green salad and apple fritters for dinner. The fritters turned out really well, and a deep fryer makes cooking them a breeze.

I also took a shortcut with the apples. After I peeled and chopped two cups (plus), I thought about how unpleasant it would be to have hard apple chunks in the fritters. So I mixed a couple of tablespoons of sugar, a teaspoon or so of cinnamon and about half a teaspoon of lemon peel with the apples, and microwaved them for 3 minutes. They were the perfect texture - firm enough to stand up to additional cooking, but slightly softened and infused with cinnamon sugar flavor.

The fritter recipe is simple, too. It's from "Comfort Foods: America's Favorite Foods, Cooked the Way You Like Them" by Rita Harris, 1996. I memorized it so here you go:

Fritters

1 1/2 cups flour
1 tablespoon baking powder
1 pinch salt
1 cup milk
1 egg

Mix dry ingredients, beat wet ingredients together, add to dry and mix until just combined. Add 2 cups apples (or corn, or what-have-you) and stir until just combined. Fry for 2-4 minutes per side until done.

Sprinkle sweet fritters with powdered sugar, savory with salt.

------------------------

Tonight we're having homemade chicken fettuccine alfredo with garlic bread and salad. Yum!

Daria, you're meal sounds splendid..and what's not to love about doughnuts for dinner? especially with a lovely apple pie~ish taste!!!

You're dinner tonight sounds good too...But we love Alfredo around here!

Tonight is #1sons HS JV Football game..so not sure(thank goodness it's another home game!)...Might be cheesesteaks a la easy...Deli roast beef and stadium rolls. A bit of green pepper and sweet onion sauted in EVOO, little sprinkle of italian seasoning..
Topped off with homemade cheese sauce...yep..sounds good to me..

As usual, I am totally envious of the dinners that you all serve. Canary/Sharon - your pictures are just wonderful as well as the others that are shared. You are a true inspiration for me to cook better.

Sadly, that will not be happening in my house tonight. It will probably be subs and fries as we have painters/contractor, etc. in our house going crazy today. It is good in one sense but bad in another.:)

Stacy: You are always getting into trouble.
You did all right.
I make this with all kinds of vegetables," PEPPERS ", Brocciole, Chick peas, Shrimp, Clams, Canned Salmon, Tuna, ETC.
Use yor imagination and tell use something good you came up with !!!

LOU

I'm behind and trying to get caught up on all the wonderful meals and the gorgeous pictures.

Nancy what a way to start off the new WFD thread. Those enchiladas look soooo good.

And SharonCB, nice to have you back. Missed your dinner photos.

Sol, I know I have said it before but you really are an artist.

Lou, your pasta and peppers is really appealing to me.

Terri, your chicken Parmesan looks delicious. Haven't made that recently. Just might have to have it soon.

Although I'm behind posting here I have still been cooking. My friend Sandra was here last week so I took the week off work. We had a nice visit. Here are just a few of the meals we had.

Osso Bucco

Tex Mex Pork Carnitas with homemade corn tortillas

Used the leftover pork the next night to make a layered dish with flour tortilla chips.

Garlic prawns another night

Sandra likes dessert so I made an apple pie one night

The apples were off the trees in the back yard. Moe likes his with old cheddar.

and a Bread and Butter pudding another.

We had Carol's Chicken Cakes another night. Made a black olive, tomato salsa to serve with them. Moe loves these chicken cakes.

I worked yesterday and wanted something quick for dinner. Stopped at the butcher and picked up a nice piece of Veal Tenderloin and made Veal Piccata with it. Served with a side of Fettuccine Alfredo.

And today I baked 4 loaves of bread and a Tarte au Sucre. This sweet bread is so light and delicious. I use to bake this when Matt was a baby. I forgot how good it was.

I can't possibly comment on all the awesome looking food you all have posted about, suffice it to say I think I gained 3 lbs just reading the thread.

Anyway, I am surviving with an oven, but boy do I miss it! Tonight we had a stir fry that I thought was worthy of sharing. DH and I were both pleasantly surprised that it is better than anything we can get locally at our Chinese restaurants. The added bonus is that it is pretty healthy! I served it with steamed brown rice and sauteed broccoli.

Hoisin Pork and Snow Pea Stir-Fry

The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.

4 ounces uncooked rice noodles or rice
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) pork tenderloin, trimmed and thinly sliced
3/4 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
3 cups snow peas, trimmed (about 1/2 pound)
1/2 cup sliced red bell pepper
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Yield: 4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)

CALORIES 395 (22% from fat); FAT 9.6g (sat 2.1g,mono 3.7g,poly 2.5g); PROTEIN 28.1g; CHOLESTEROL 74mg; CALCIUM 53mg; SODIUM 690mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 43.7g

Cooking Light, NOVEMBER 2006

oh Ann, I was gettin a bit worried about you...glad to hear you were just enjoying your friend...I missed you. That apple pie.....incredible.

Stacy

More lovely photos and good to see you back Ann. I bet Sandra was happy to have some of your meals again.
I love a piece of mature cheddar cheese with apple pie too!

Sharon you asked about what I usually use for salad dressings: half the time I use one of our favourite bottled German dressings.

Here's today's lunch...it was so good I had the leftover bits again in the evening.
I used one of the typical yellow Spanish ceramic mortars for the pesto.
It's good for making liquid mixes and dressings....on the left in the photo:

Chicken & Chunky Pesto on Whole Wheat Spaghetti
*********************************************
I put this together today when I saw I still had some basil growing on my kitchen windowsill
and I also had one chicken breast to use up for lunch. The result was so delicious I decided to write it down.
I made the pesto in my big yellow ceramic mortar rather than the food processor as it was such a small amount and it turned out lovely and chunky. Here's the recipe as I made it for the two of us, using half of my usual pesto recipe:

1 chicken breast cut into bite sized strips
1 small onion - sliced
2 portions of whole wheat spaghetti
1/4 teasp sweet smoked Spanish paprika (optional)
olive oil for cooking

2 cloves of garlic - minced
1 cup of loosely packed basil leaves - chopped
1/4 cup olive oil
1/4 teasp salt
1/4 teasp fresh ground black pepper
1/4 cup grated parmesan
1/4 cup pine nuts
1/2 teasp water

2. Prepare chicken and put into a small frying pan with onion and a bit of oil.
Saute until cooked, turning and shaking pan.....about 12 minutes or until chicken pieces are cooked and all is lightly browned.
Sprinkle with paprika and stir. Put on lid and keep warm while preparing the rest.

3. Meanwhile put in a ceramic mortar the salt, pepper, minced garlic and a few drops of the measured oil.
Pound to a medium paste and add pine nuts, pounding some more, then add the chopped basil leaves, grated parmesan and some more of the oil. Continue grinding to a paste then add the rest of the olive oil. If it looks a little dry, add a few drops of water, up to 1/2 a teaspoon.

Everytime I see these pictures I get inspired.
Tonight I made a pork tenderloin with oinions, baked potatoes, fresh applesauce, fresh beets, and soybean salad.
Came back to drool more at the pictures of your creations.

Ann, that apple pie looks so delicious! And veal piccata!
Tonight we had stuffed baked chicken, wild rice and carrots, (sorry, Ann!) I had some ricotta to use and a bit of mozzarella...

Kathleen, I have the same dishes!

Dinner tonight was a ground beef pie that a friend from Vermont kept telling me was so good. It was good! Dessert was the last piece of curd cheese and apple souffle I made the other day.

Daria, thanks so much for the fritter recipe. I dearly love fritters of any kind. And your salad with fritter dinner sounds so good. I just bought a new strawberry balsamic vinegar that would be so good on a spinach salad and with the fritters....YUM! We might just have this sometime this week.

Dixie, I've had crews of men in my house for 1 year and 4 mos now and I found that cooking helps me cope. I would start dinner about 3 pm and watch the men drool as they worked. And many times they asked for the recipes too. Mama's meatballs was a most requested recipe!

Ann, so good to see you back. You've been missed!

Sharon, if they are listed on the bottle what are the ingredients on the tangy herb vinarigrette, the one without oil. Love the Spanish mortar....too cute! And thanks for the Chunky Pesto recipe, it looks and sounds delicious!

Kathleen, you always have the cutest small dishes for your sides! Love the potato dish....I sure would have bought those! The stuffed baked chicken looks so good. I've been craving baked chicken again too.

Marigene, the Ground Beef Pie looks like a good cold-winter's-day dinner to me. Could you post the recipe please. Your curd cheese and apple souffle is perfection!!

Not too much cooking for me today. I did buy more apples and some juicy nectarines and raspberries for more canning adventures tomorrow. On Sunday when I got back from MI I noticed another qt of dills is missing and it appears as if some of my butters are gone too. I did not find any jars in the DW so they must have been hand washed. Go Figure!

Michelle

Michelle, or they walked out the door?!

Marigene, I want that recipe too..Hubby and I were just watching the Dean boys yesterday and they were in Chicago..that deep dished "pie" looked to die for and so does yours.

Caliloo, thanks for your recipe..I love asian inspired foods..And I think I have most of the ingredients already in my pantry and fridge!

Here are the recipes requested.

Crazy Crust Beef Pie

Crust:
½ cup flour*
1/4 teaspoon salt
½ teaspoon baking powder
1/4 cup shortening
½ cup sour cream
1 egg
Mix and spread into 9" pie pan

Brown:
1 lb. ground beef
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup bell peppers, diced
1/4 cup mushrooms, diced
Drain well, if using 80/20 ground beef.

Add:
½ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon mustard
½ cup cheese, grated

Spoon into crust and sprinkle with more grated cheese.**
Bake 425 degrees for 20-25 minutes.

*I used about 3/4 cup flour
**I added the cheese after it came out of the oven, so that it would burn to a crisp.
Marigene
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Pille's Curd Cheese and Apple Souffle

500 grams curd cheese or ricotta**
4 large eggs
75 ml cream of wheat / semolina flour*
150 grams sour cream or plain yogurt
100 ml sugar
a pinch of salt
500 grams apples, peeled, cored and thinly sliced

Topping:
sliced almonds
butter

Wash the apples, peel (optional - I never peel non-sprayed apples from my mum's garden or other trustworthy source), core and slice thinly. Sprinkle with lemon juice to avoid them turning dark.
In a large bowl, mix your curd cheese until smooth. Add eggs, one by one, mixing thoroughly between each addition (use your Kitchen Aid mixer or a large bowl and a hand-held electric mixer).
NB! If you prefer a fluffier souffle, whisk the egg whites separately and fold them in gently at the end.
Add semolina farina, sour cream, sugar and salt stir until combined. Fold in sliced apples.
Pour the mixture into a large buttered oven dish, sprinkle with sliced almonds and dot with butter.
Bake at 180Celsius for about 45 minutes, until the souffle has risen and turned into light golden.
Serve either hot or cold. A warm curd cheese souffle is best served with cold milk; a cold one goes well with creme anglais or with fruit soup (as on the photo above).

* I'm talking about the non-durum semolina farina here, i.e. coarsely ground semolina farina, known in the US as Cream of Wheat.

I made a few alterations but nothing major.
**I used ricotta cheese.
1. Used an 8" springform pan with parchment paper so I could slip it onto a serving plate.
2.Added a layer of thinly sliced apples topped with cinnamon and a litte sugar.
3. I think it took a little longer than 45 minutes for the souffle to set.
Marigene

Thanks for those recipes, Marigene!
Michelle, I made those potato dishes in ceramics class over 25 years ago. Made the big potato with the cover too! In those days, that was girls night out, lol!
Have you solved the mystery of your missing jars?? Maybe those workmen came back.

Thanks Sharon, wish I could find a good bottled dressing I liked, would make the salad challenge a bit easier. Anyone have any recommendations. I can manage the old and vinegar based ones but I'd love a light, creamy, garlicky one.

Ann great to see you and all your great food back! Now I'm thinginh piccatta!

Kathleen I love the little side dish...where do you store it all!!

Marigene that curd pie looks so moist and yummy!

Last night we had Sues Roadside Ribs and homemade Onion Rings. The only redeeming thing, health wise, was some gorgeous field tomatoes.

I noticed this morning a new jar of Annie's salsa, half empty and stashed way in the back, had been opened and is now in the frig.

Oh I know exactly where my canned goods went....in Joe's tummy that's where. And he washed and dried and put away the evidence....the stinker.

And he thought I would not notice?? How long has he been married to me anyway? LOL!!!

Michelle

Wizardnm your enchilada's look so GOOD, could you share the recipe? We've been on a Mexican kick lately and would love to give those enchilada's a try...

Lucy

Ann what wonderful pictures. It looks like you and your friend had a grand time!

Workers still here but working very hard and fast. I have been very impressed. Tonight is chicken on the grill, grilled vegetables (squash, zuch., tomatoes & onions mixed with olive oil, S&P and fresh basil) and gruyere potatoes.

Ann great to see your scrumptious food again..Glad you had a wonderful time w/ your friend!
Caliloo I will try that Pork Hoisin meal..Two fav ings!

Well, I haven't cooked anything since the wild rice soup at Annie's.

Long day back at work yesterday so I just took out some leftover chicken caesar lasagne that I had frozen and reheated that for dinner. Tonight we are being treated to dinner at a nearby golf club, Tim's company is sponsoring a retirement planning seminar and they sprung for dinner, too!

Tomorrow, tho, it will be back to the old routine. I have today off and it is chilly (high to maybe reach 60) so I have Ohiomom's oatmeal bread rising. I didn't have enough oatmeal, so I used 7grain cereal instead. We'll see how it turns out. I misread the recipe and added all the flour as stated, then realized the next step said to work in as much as was needed. It seemed a little stiff, guess we'll see....

Linda

I've got a Boneless hunk of pork tenderloin in the oven surrounded by baby carrots, garlic and 2 cubed russets...
Put it in about 20 minutes ago and now starting to smell it...meeeeeeeeeeyyuuuuuuuummmmm

~I took off a small hunk of the meat(sliced and froze) to make the Hoisin noodles later in the week.

Tonight I made burgers for the Burger Cookoff' cause we will be away this weekend. I sent the pic to Michelle so she can post it for me.

All I'll say is I named it the Ultimate Canadian Burger and it was great......albeit a bit messy! LOL

O....M....G.....Sharon, it's gorgeous!! I will certainly post your Ultimate Burger this weekend.

You did GOOD!

Michelle