eva's drinkable salad dressing n salad

dressing:  

1/4c sugar

1/4 c white vinegar

1/4 tsp salt

1egg slightly beaten

1/4 tsp dry mustard

1/4 tsp instant minced onion

Dash of paprika

1/4 c canola oil

combine all but oil in small saucepan. bring to a boil and boil 1 minute. 

gradually stir in oil. chill makes 3/4 cup.

Add caption

salad:

8 c of favorite greens (my fave is mache and butter lettuce and or red leaf lettuce OR combo with spinach)

1 can mandarin oranges drained

thinly sliced red onion to taste

1/4 c toasted almonds

it's an experience that will make you smile

created by friend Eva who I do not see enough....get your ass to yoga class!!

easy shrimp and chicken sausage paella

Modesto Bee gave me my dinner tonight.....it truly was delicious and 

super easy!!!

ingredients:

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

1 pound chicken sausage, sliced in ½-inch rounds

1 large sweet onion, finely chopped

1 red or green bell pepper, chopped

2 large cloves garlic, minced

1½ cups long-grain rice

¼ teaspoon sweet Spanish paprika

Pinch of saffron

1 can (14.5 ounces) no salt added diced tomatoes

2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth

Kosher salt and ground pepper

1 cup frozen green peas, thawed

• Instructions:

In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, four to five minutes (do not overcook). Transfer to a plate and set aside.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about two minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about five minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about two minutes.

Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook one minute. Stir in cooked shrimp; serve immediately.

Note: Use a wide, shallow sauté pan with a lid for this recipe.

created by:  CB stealing from Mod BEE

chicken chipotle style

2 T olive oil

1 onion diced

3 cloves garlic smashed

2 c ketchup

¼ c vinegar

2 chipotle peppers diced

½ c brown sugar

¼ c worcestershire sauce

2 tsp cumin

salt to taste

fresh black pepper to taste

chicken pieces

preheat oven to 425 degrees or heat BBQ to medium high heat

in large saucepan heat olive oil over medium heat

add onion and garlic and sauté until translucent 

add next 6 ingredients and bring to a boil

reduce temperature to medium low and simmer sauce for about 20 minutes to thicken

remove from stove

brush chicken with sauce and place onto greased baking dish

cook for 20 minutes or as needed based on the chicken pieces in oven or on grill 

remove from heat and brush on sauce again......the thicker the better

return to heat for 5 to 10 minutes

remove from oven

let chicken rest for 10 minutes

then serve

goes well with quinoa or couscous

enhancements:  make sauce the day before and marinade the chicken overnight with a thick layer of the sauce...dee-lish!!

created by char char

quinoa at it's best

2 cups red quinoa....cooked

½ c golden raisins

¼ cup dried apricots diced

2 green onions chopped

¼ cup flat leaf parsley chopped with stems removed

4 T white wine vinegar

4 T olive oil

1 shallot diced

sea salt and pepper to taste

in a small sauce pan combine apricots and raisins and just cover with water

place on stove top and bring to a boil

remove from heat and allow to cool

add to cooked quinoa

add green onion, parsley, vinegar, olive oil, shallot, salt and pepper

taste quinoa to check if need vinegar, salt, and pepper adjustment

serve warm or room temp

amazing with grilled chicken

enhancements:  crumbled feta cheese, toasted slivered almonds

created by char char

peanut butter cake

½ c peanut butter

1 c water

2 sticks of butter

2 c flour

2 c sugar

1 tsp salt

1 tsp baking soda

2 eggs

½ c buttermilk

Bring peanut butter, water and butter to a rapid boil.  Pour over flour, sugar, salt and baking soda.  Mix well and then add the eggs and buttermilk.  Pour into greased sheet cake pan (jelly roll pan).  Bake at 350 degrees for 20-25 minutes.

frosting

Bring 1 stick of butter, ½ c peanut butter and 6 T buttermilk to a rapid boil.  Add 1 tsp vanilla and 4 c powdered sugar and stir.  Frost cake while frosting is still hot….ok to frost hot cake.

created by my Grandma Helen

chocolate chip cookies

preheat oven 375 degrees

cream:
1 c softened butter
1/2 c sugar
1 c brown sugar

add:
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla

2 eggs

2 1/2 c flour
plus another 3/4 c flour

1 bag of favorite chocolate chips

bake 6-8 minutes and enjoy with a cup of cold milk

created by my favorite (& only) sister, Patty

memories

memories

what are they

are they real

are they what we want them to be

or

what they are

memories make me sad

i want memories to be happy

i'm afraid what i thought was happy is not

do we have control or any real sense of what a memory is or should be

or

is it just what it is

what is, is

or

do we have control

i do not think so

or

maybe we have some control but only of our own actions

not other's actions emotions or feelings

that makes me sad

no matter how honest or dishonest i was with me or anyone

i had no control of helping

i tried

i wanted to help so bad

 i couldn't sacrifice my spirit and self

i am so sorry i could not help and be there

i will never be ok with this

i am so sorry

i tried to be there in the way i could

i'm sorry forever

created by anonymous

ahi tuna tower for a sushi lover

to die for crispy chips that come from wonton wrappers:

take a half pack of regular wonton wrappers...cut them in half diagonally
add 2-3 inches of canola oil in a heavy pan heated to medium high heat...when drop of water sizzles...
drop 3-4 triangle wonton pieces....have long set of tongs....toss and turn...they crisp fast...experiment and act fast....no fail but burnt....it's ok...i've brunt a million...fry and dry on paper towels...make half the whole pack for 2 people...more for more...they are amazing and my kids can clean me out if allowed.....(side note....good dessert sprinkled with cinnamon and sugar!!)

crispy shallots:
oil for frying
small shallot sliced thinly and broken apart
2 T Wondra flour (yes Wondra works the best, trust me)
fine sea salt

heat the oil until a drop of water sizzles....drop in the Wondra drenched shallot pieces, fry until golden brown and crispy, dry on a paper towel and sprinkle with sea salt...set aside

dressing:
1 1/2 tsp wasabi paste or wasabi powder liquified or wasabi sauce of some sort (don't stress over this)
3 T reduced-sodium soy sauce (it's just better for you)
2 T white mirin (sweet Japanese cooking wine)
1 T mustard oil (seem to always to forget to buy it, I have used olive oil, grape seed oil and seems ok)
1 T rice wine vinegar (seasoned won't hurt anything)
1 tsp honey (or could sub sugar probably)
freshly ground pepper to taste

i put all ingredients in a dressing shaker (plastic tupperware think from the dark ages) and shake, shake, shake....refrigerate well (freezer helps when tight on time...just not too long)

tower:
olive oil, salt and pepper
decent size of ahi tuna (I used about 6 ozs for two people) with lots of dressing leftover
ripe avocado
optional: fresh mango (mixed with finely chopped fresh jalapeno could take this to whole new level, cucumber....this tower is evolving for me!!)
cripsy shallots
herb of choice....my fave..cilantro although chives nice touch...shhh cilantro is the winner!!

the tower mold:
i cut a styrofoam cup down to create a tower, could use soup can with both ends cut, tuna can...be creative...you cannot make a mistake here....just go for it...place the mold on the plate you want to serve this yummy dish

dice the ahi tuna, toss in a little olive oil and lightly salt and pepper....divide among the towers...press lightly into the tower

do the same with each additional level..floor whatever you wan to call it....it will be a tower of beauty and flavor undeniable delicious in the end!!

refrigerate covered especially if the avocado is your top floor....i usually add crispy shallots and cilantro or herb of choice on top at serving moment

serving moment....
it's easy...deep breath...slide whatever container of choice with assistance of something firm to hold down tower (spatula, spoon, whatever...) and eww la la.....pour dressing generously around and on top...it's delicious....add additional toppings...crispy shallots...cilantro or other green herb....crispy wonton chips in range.....get your camera ready...it will be a photo opportunity and melt in your mouth!!! enjoy......u live once...experience it with happiness and smiles........................

created by char char

every day

every day
a new story begins


and YOU get to
write every chapter


by christine mason miller

peanut butter fudge

3 c sugar
1 1/2 sticks blue bonnet margarine (I am a butter believer but blue bonnet is a must unfortunately!)
5 oz can of evaporated milk (small can of full fat)

mix in a heavy pan and a rapid boil for precisely 5 minutes, stirring constantly, remove from heat and add the following:

7 oz jar of Kraft marshmallow creme
12 oz peanut butter (store brand, chunky is my favorite--no organic good stuff, just does not do it for this)
1 tsp vanilla

stir until mixed and for best results, put the pan in an ice cube water bath in the sink to help cool and thicken while mixing in the last ingredients and then pour onto waxed paper to cool.  cut in bite size pieces after completely cooled.  freezes very well for later!!

twist.......chocolate fudge.....substitute 12 oz of bitter sweet chocolate chips for the peanut butter


created by grandma jean

yoga notes

Find comfort in your discomfort
Find joy in your pain
Breathe slow and deep (count to 6)
Breathing is not only for oxygen
With every breath
Breathe positive energy in
Breathe negative out

given to me at a moment of emotional confusion and deep sadness...thank you Janet