Wednesday, March 30, 2011
"Kings" for a day
Mike & Merry had the use one of many of his boss' house's for a few days and were kind enough to invite Pops and Mimi. Didn't see next-door neighbor, Julia Roberts, but the view was spectacular!
Sunday, March 27, 2011
Saturday, March 26, 2011
Esther Bolick's Famous Orange Marmalade Cake
Friday, March 25, 2011
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Another recipe worthy of Mimi
Spicy Garbanzo Bean and Turkey Sausage Soup
Ingrediates
• 1 teaspoon olive oil
• 3/4 pound Italian sausage, casings removed, crumbled
• 8 large garlic cloves, chopped
• 1 cup canned diced peeled tomatoes with juices
• 2 tablespoons thinly sliced seeded jalapeño chili
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 3 15- to 16-ounce cans garbanzo beans (chick-peas), undrained
• 2 cups canned chicken broth
• 2 tablespoons fresh lemon juice
Directions
• Chopped fresh cilantro
• 1 avocado, peeled, sliced
• Heat olive oil in heavy large Dutch oven over medium-high heat. Add sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
Spicy Garbanzo Bean and Turkey Sausage Soup
Ingrediates
• 1 teaspoon olive oil
• 3/4 pound Italian sausage, casings removed, crumbled
• 8 large garlic cloves, chopped
• 1 cup canned diced peeled tomatoes with juices
• 2 tablespoons thinly sliced seeded jalapeño chili
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 3 15- to 16-ounce cans garbanzo beans (chick-peas), undrained
• 2 cups canned chicken broth
• 2 tablespoons fresh lemon juice
Directions
• Chopped fresh cilantro
• 1 avocado, peeled, sliced
• Heat olive oil in heavy large Dutch oven over medium-high heat. Add sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
Monday, March 21, 2011
Sunday, March 20, 2011
Friday, March 18, 2011
Monday, March 14, 2011
Sunday, March 13, 2011
Saturday, March 12, 2011
Friday, March 11, 2011
Thursday, March 10, 2011
Monday, March 7, 2011
This Should Be Outlawed
Sicilian Meatballs
yield: Serves 4 to 6
Another Mimi’s delight; this is one of the best meatball recipes I’ve devoured. – me.
Meatballs
• 2/3 cup fresh breadcrumbs
• 3 tablespoons milk
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped onion
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 1 pound sweet Italian sausages, casings removed (or ½ beef)
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried currants
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to store bought tomato sauce.
yield: Serves 4 to 6
Another Mimi’s delight; this is one of the best meatball recipes I’ve devoured. – me.
Meatballs
• 2/3 cup fresh breadcrumbs
• 3 tablespoons milk
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped onion
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 1 pound sweet Italian sausages, casings removed (or ½ beef)
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried currants
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to store bought tomato sauce.
Friday, March 4, 2011
My Trip To Portland
This is the only picture from my trip to Portland, I was having too good of a time to take pictures. The highlights were seeing Josh. Liz and Nate. Hanging with Josh on Campus. Seeing an awesome Portland Trailblazers vs. Nuggets game, Seeing a Varsity Multnomah game, Going to church with them, (they led worship that week) playing games, staying up late to catch up, eating at "Five Guys Burgers" and many other things that made the trip purely AWESOME!
Thursday, March 3, 2011
Wednesday, March 2, 2011
Tuesday, March 1, 2011
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