Posted by Trish | Under Lunch, Single Serving, Soups, vegetarian
Thursday May 3, 2012
Submitted by Julie Irvine
Serves 1
Ingredients
| 3 baby leeks, sliced |
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1 tsp olive oil |
| 1½ c. boiling water |
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1 tbsp chicken stock |
| 1 c. petits pois (peas), frozen |
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1 tbsp cider vinegar |
| 1 tbsp chives, chopped |
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salt |
| black pepper |
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Directions
- Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
- Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
- Serve with warm bread.
Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.

Posted by Trish | Under Dinner, Sides, vegetarian
Friday Aug 19, 2011
Submitted by Joe
Serves 2
Ingredients
| 1 acorn squash |
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½ c. quinoa |
| 1 c. water |
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1 bunch kale |
| 3 tbsp butter |
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salt, pepper, & red chili pepper to taste |
Directions
1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.
Chef’s Note: Spinach can be substituted for kale if desired.
Posted by Trish | Under Beef, Dinner
Wednesday Nov 10, 2010
Submitted by Nicole~
Serves 4-6
Main Ingredients
| 1 lb. ground beef |
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1 pkg. onion soup mix |
| 2/3 c. water |
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½ c. bread crumbs |
Sauce
| 1/3 c. ketchup |
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3 tbsp brown sugar |
| 1½ tsp dijon mustard |
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Directions
1. Preheat oven to 375° F. Mix together in a bowl, form into loaf shape onto a cookie sheet. Bake 40-45 minutes.
2. Once done, combine the sauce ingredients & spoon over baked loaf. Cook an additional 5 minutes.
Chef’s Note: I actually strain the onions out of the soup mix because I don’t like onions.
Posted by Trish | Under Appetizers, Condiments, Sauces
Tuesday Aug 17, 2010
Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped |
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½ c. water |
| 1 tbsp olive oil |
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1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
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1 tsp dried thyme |
| ¼ tsp cayenne pepper |
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2/3 c. kalamata olives, chopped |
| 2 cloves garlic, minced |
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1/3 c. toasted walnuts, chopped |
| 1 (8 oz.) package cream cheese |
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Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
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½ c. water, boiling |
| ½ c. shortening, softened |
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1 1/3 tsp salt |
| 3 eggs |
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2 1/3 c. sifted flour |
| 2½ tsp baking powder |
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1 tsp vanilla extract |
| ½ c. cream |
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6 tbsp butter |
| 3 c. sifted powdered sugar |
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Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour