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That Girl with the Muffin Top

>> Friday, November 30, 2012


During Thanksgiving I was in Hobby Lobby with  Cammie. She says she never wanted to be "that girl" whose tummy hung  out under her t-shirt, yet she was today. The shirt was short, it rode up. It caused young children to stare especially those who have not seen a pregnant tummy. Hah! she laughed. I love her.




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Beef Jerky-Dehaydrator

>> Sunday, November 4, 2012

BEEF JERKY - DEHYDRATOR

1 lb. round steak
4 tbsp. soy sauce
4 tbsp. Worcestershire
1 tbsp. ketchup
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/2 tsp. salt
Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut against the grain will be tender and break easily, meat cut with the grain will be chewy.Marinate in the above sauce for at least 1 hour. Drain in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry at 145 degrees for 8-10 hours. It is ready when it bends like a willow without breaking. Store in refrigerator.




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Butternut Squash Ravioli and pasta Sauce (Easy)

I figured out the squash pasta sauce.
2 Tbsp butter
2 cups butter squash pureed (15 oz can)
1/2 cup vegetable stock
Squash ravioli:

Melt butter in skillet over medium heat.

Add squash puree and vegetable stock and stir to combine.

Turn heat back up and let it simmer and reduce down a bit.
  1. In the same pan, melt ½ tablespoon of butter. Add the squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
  1. Take the won ton wrappers.. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely (a little dab of water on the edges helps to seal)
  2. Start boiling a pot of salted water
  3. Add the pasta to the pot of boiling salted water.
  4. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.





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Blue Cheese Salmon

>> Saturday, November 3, 2012




Seafood alternatives: Sole, Rockfish, Snapper, Flounder, Salmon
Blue Cheese Crusted SoleTo help keep this a quick recipe, try to choose fillets that aren't over 1 inch thick, or be prepared to add a couple of minutes to the baking time.

Ingredients:

  • 1 large zucchini, halved and thinly sliced
  • 3/4 pound sole fillet, cut in 2 even pieces
  • Salt and freshly ground black pepper
  • 1/4 cup crumbled blue cheese
  • 2 Tbsp. chopped hazelnuts or almonds
  • 1/2 tsp. dried thyme leaves
  • 2 Tbsp. white wine or water

Cooking Instructions:

Preheat the over to 425° F.
Scatter the sliced zucchini in a shallow baking dish and set the fish pieces on top. Season the fish lightly with salt and pepper. In a small bowl combine the blue cheese, hazelnuts and thyme and stir to mix well. Sprinkle the cheese mixture over the fish. Add the wine to the bottom of the dish. Bake the fish until the topping is lightly browned and the fish is just opaque through, 8 to 10 minutes. Transfer the fish to individual plates, spoon the zucchini alongside and serve.


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Grilled Talapia with Mustard & Parmesan




4 oz. Simply Seafood talapia fillet (from Aldi's)
Dash of ground mustard
Dash of black pepper
1 oz fresh shredded parmesan cheese.


Place on hot grill and cook for about 2 to 3 minutes per side over a medium high heat.
Turn once during grilling.
When talapia is done, it should flake easily with a fort. It should be opaque and moist.
Top with a sprinkle of ground mustard, a dash of black pepper and garnish with fresh shredded parseman cheese.
I like to microwave for 30 seconds to melt the cheese.
112 calories, 2.7 g fat, 0 g carbohydrates, 21 g protein

Simply seafood are vacuum sealed in individual servings. It doesn't get any easier than this.



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In Praise of Pie

Returned last night from Chicago. The best buy of the trip was the Apple Pocket Pie Mold from Crate & Barrel.
I have the pie plans with Cammie. This morning I tested the recipe.


Pie Crust
Sift 1 1/2 c. flour, add 1/2 tsp salt, mix in 1/2 c. shortening and then mix in 1/4 c. cold water.
 

Roll out pie dough.
Use the built in cutters on the outside of the mold (not the crimped side),
cut a top crust (with leaf vent) and bottom crust.


Peel and chop apples. (1 small does two pies). For each apple add 1 tbsp flour to 1 tbsp Pearl Sugar in a bowl, sprinkle in cinnamon and nutmeg and toss to coat the apples.

 
 
The pearl sugar looks like snow on the apples.
For the little mold, the apple pieces need to be chopped up not just sliced.
 
 
Open the mold and place the bottom crust inside the non-crimped side of the mold and fill with apples and sugar mix.
Brush the edges of the crust with water. Lay the top crust (with the vent) over the apple matching the crust edges, close the mold to seal and crimp.





 
  I baked the pies at 425 degrees for 15 minutes. I poured honey in through the hole and baked 5 more minutes with a piece of foil over the top so that they wouldn't burn.
 
Better than McDonald's.!!!!
 
 

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