tag:blogger.com,1999:blog-66064007394989693902024-03-05T13:42:01.357-08:00Madre's KitchenMadre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6606400739498969390.post-21911574866110900972015-06-26T08:08:00.001-07:002015-06-26T08:09:39.420-07:00Flavor BlendingI have been amazed how my tastebuds have changed since cancer. Real sugary things really don't have an appeal. More plant based diet, which is better anyway for me, has become the norm. I have a beautiful big garden that I love to pull from every day. I try and eat green mostly and things that I know where they came from. I harvest eggs from my chickens and buy meats from local butcher insuring the freshness and organic origins. Wild game has become more present on my plate and less meats and more fish. Here is a small quick lunch I fixed with left overs. Not necessarily that green, but really fresh.<br />
<b>I hope you will enjoy.</b><br />
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<b>Roasted Corn and Chicken Salad</b><br />
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Cut roasted corn left over from the night before in long strips if you can and lay them on the plates.<br />
Add slices of roasted chicken, this one from the grocery, you can cook in oven or on grill.<br />
Sprinkle blueberries and goat or feta cheese.<br />
Take a melon baller and add some watermelon balls.<br />
The key is this Red Plum Balsamic Finishing Vinegar from<a href="http://labarre.com.au/"> La Barre</a>. Others say you can't find it in America so my sweet friend from Australia brings me some with pink Himalayan salt flakes. A nice touch instead of salad dressing. <br />
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I was amazed at how these flavors blended. I have never eaten them together before. When I am cooking and thinking about what to add, its as if the taste jumps into my mouth first to tell me what to add. Does that sound weird? This was delightful, light and refreshing as a snack, small lunch or full meal. I loved it and hope you will too. Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-34723510266223282002014-09-08T16:41:00.000-07:002014-09-08T16:41:00.396-07:00Leftovers and Cornbread Dessert <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">H.E.Butt Foundation Camp, Leakey, Texas, Echo Valley</td></tr>
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I love Sundays. It usually means the fridge gets cleaned out. Combining ingredients, adding a few new ingredients creating a one bowl meal is my kinda good.<br />
In this post I combine veggie pasta with homemade tomato sauce and ground beef we made for my grand baby with my okra and tomato combo. Simply adding fresh dried herbs, more hamburger and leftover steak, a few more tomatoes and a little lemon juice for steam I created a yummy Goulash. <br />
<b><span style="font-size: x-large;">Yes that is right I just called it Goulash. </span></b><br />
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I started with sautéing the hamburger we needed to use up and added the leftover steak pieces.<br />
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Once browned I took the bowls of leftover pasta and okra mix and put them into skillet. Notice the cornbread cut into squares.<br />
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Then I lowered the heat, added lemon juice and more fresh tomatoes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Notice the Love, God Photo</td></tr>
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I covered and let it simmer. At the very end I added some dried herbs, let steam, then stirred them in.<br />
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<tr><td class="tr-caption" style="text-align: center;">See the cornbread sautéing in the butta! O my.</td></tr>
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Your table too can be real <a href="http://realsimple.com/">simple</a>, accessible, and easy to clean up. Here using jars for big glasses of sun tea for the thirsty man, more in an aluminum pitcher and pickle jar standing by. I used my <a href="http://beyondher.com/">Beyond Her</a> dish towels as my napkins, oversized, soft and good coverage in the lap. </div>
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<span style="font-size: x-large;">This is when things got seriously serious......</span><br />
My daughter and husband and my grand baby came to visit. My SIL said, "Madre you need to sell your cornbread on a stick". And I chimed in with, "and deep fry it right"? Then I spoke to my nephew today, who is a big advertising guy, who said I should try and do a corn dog with my batter.....<br />
So with all this cornbread creativity twirling in my mind I thought I would try this.<br />
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<tr><td class="tr-caption" style="text-align: center;">There is nothing really healthy about this recipe.......incredibly savory and rich. </td></tr>
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I took my leftover cornbread cold from the fridge, browned 2 Tbsp of butta, and heated up my cold cornbread. My cornbread recipe is <a href="https://www.blogger.com/blogger.g?blogID=6606400739498969390#editor/target=post;postID=2996601916235765529;onPublishedMenu=posts;onClosedMenu=posts;postNum=21;src=postname">here</a>....<br />
I flipped it all around and soaked all sides and edges 2-5 mins tops on med/high head<br />
Then I turned off the heat and just let it sit there.....til the rest of the meal was ready and until William came home for lunch....ie about 20 minutes.<br />
Then I topped it with <a href="http://bluebell.com/">Blue Bell Homemade Vanilla</a>. Then I had the audacity to mention you could even drizzle carmel over it or lemon juice on the ice cream like they do in Mexico.<br />
Never in a million years would I think cornbread and ice cream would match, but<br />
<span style="font-size: x-large;">OH DO THEY EVER! </span><br />
Thank you for coming over for a read. Hoping to hit the road with some of my recipes whenever I get an Airstream outfitted with pro kitchen, and a <a href="http://thebiggreenegg.com/">Big Green Egg</a>.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-30911967026118643332013-07-27T20:58:00.000-07:002013-07-27T20:58:05.054-07:00Fridge Pickled Okra<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Almost every day I post my "Today's Haul" We have not had to buy tomatoes or okra all summer.</td></tr>
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We love pickles. We love pickled okra too. With the abundance of okra this summer and plants that look like small trees I am excited to try this recipe on pickling okra in the refrigerator rather than by canning on the stove. The only difference is this recipe doesn't last as long as the vacuum sealed ones, but that's ok cause we eat them so fast. I typed into Bing "How to pickle okra" and discovered a recipe for how to do it cold and in the refrigerator. It was not that hard. Here is the sequence on how I did it.<br />
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As you can see there is an abundance this year for us in the okra and tomato department. We pick fruit every day and most days end up giving away some to neighbors and friends. <br />
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My friends laugh and say I might become the next Mrs. HEB as she went door to door selling her garden harvest right here in Kerrville, TX.<br />
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So I decided to try my hand at canning and pickling. We had bought a canning pot and jars last summer but did not get the yield we are getting this summer between the two gardens. Rain praise God is the difference. The chili pecanias in this bowl at the bottom of this photo is one days harvest. They are so hot I can't eat them and have not cooked much with them. I give them away mostly. I love the color they bring to the garden.<div>
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So I washed all my okra and let it dry on a cotton dish towel, got out all my spice ingredients and my secret ingredient I was given that came all the way from Australia. I used 1/2tsp each of dill seed, mustard seed, celery seed, organic fennel, Himalayan pink salt, cracked pepper, my herbs de Frio combination, two cloves of garlic peeled and La Barre's caramelized balsamic vinegar.</div>
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Then I cut off the excess stems and got them ready for the jars. Since I did not sanitized the jars in my dishwasher, I sanitized them in boiling water for 4 mins then took them out and let them stand to dry. I used 16oz of Heinz's pickle perfect vinegar all the spices mentioned above in a brine. I let that come to a boil and simmer for 4 mins then let it stand. I loaded the jars with the freshness from the garden.</div>
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<tr><td class="tr-caption" style="text-align: center;">I basically laid the jar on its side and rotated it as I loaded the okra then just filled in with what I could.<br /><br /><div style="text-align: left;">
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<br />Then I poured the brine into the okra filled jars and let the liquid settle. Then kept adding till it was full with about 1/4 inch space ....I scooped out the spices and put into jars including the garlic. I did not boil the chili. I added it at the end before closing the lid.......I kept having to push the okra back down as I waited for it to cool with the lid off. I just pushed them back down as they shrank and found their places in the jar. This one will be the spicy one with the chili pecania's. I have one that is mild without the chili pepper. I waited for the liquid to cool, put the lids on tight and put in the fridge. I could start eating them they said within 24 hours, but it could take up to a week for the vinegar to absorb. I turn them upside down ever so often and will wait til next Friday to taste. I will let you know how they turned out.<br />
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So whether it is for you or your neighbor sharing our abundance is great. Enjoy!</div>
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Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-8950359379358301262013-07-07T09:06:00.003-07:002013-07-07T09:06:45.700-07:00Sparkler Soup<br />
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<tr><td class="tr-caption" style="text-align: center;">My sweet friends liking my Sparkler Soup on Instagram. Follow me @MadreMinutes</td></tr>
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Recently I was asked if ever thought about writing a cookbook. I said I had thought about it, but just post here instead. To me isn't this what self publishing is about? So, I guess the answer is yes I am writing a cookbook and its here starting with the archive recipes dating before this post, to today's post and beyond......welcome to Madre"s Kitchen. What I post takes time to savor, nurture and make public before I pass it off as an official recipe..... like I was some sort of Julia Child, <a href="http://barefootcontessa.com/">Barefoot Contessa</a> or <a href="http://pauladeen.com/">Paula Deen</a>, I am not, but here goes!<br />
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The Sparkler Soup: I took a store bought tomato basil soup <a href="http://heb.com/">HEB</a> brand they have for sale in the glass jars. I decided to add some things to it. I had gone into my garden to see if there were any tomatoes to pick and there weren't that many so I put them into the soup.<br />
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<tr><td class="tr-caption" style="text-align: center;">The haul for the day.</td></tr>
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My tomatoes are really doing well and have taken off now that the heat is here. I have a variety of sizes from the beef steak, cherry, grape and yellow bells. The yellow bells are so sweet and just great to eat right off the vine. This is about as much as I wanted to add so it was the perfect amount. I have been gone for a couple days and now have so many I will make a salsa or gazpacho soup.<br />
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Once you wash your veggies cut them into pieces and place them in a Mexican mortar and pestle called a Molcajete. I like these because of the roughness of the bowl really grinds well. Really takes care of the tomato skins. I also put some fresh basil leaves in there to add vitamins and its pungent flavor. Then I place some Murray River Salt to help with flavor but also to act as an abrasive to grind. Then I threw in some dried herbs of my own design that consists of oregano, basil, rosemary, thyme, parsley, sage, and lavender. <br />
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Grind those together to make this mushy liquid.<br />
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Then I add this mixture to my soup that is heating on the stove.</div>
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When I am thinking of what to add to different dishes somehow the tastes are in my mouth if that makes sense. So I was thinking what can I add to thicken the soup and I thought of pecans. Every time I would go to Houston the Hwy 290 way I stopped in Ellinger, TX and picked up some pecans from the <a href="http://tobiaspecans.net/">Tobias Pecan Co</a>. They are some of the best pecans I have eaten. I eat a lot of pecans so trust me when I say they are good. I always get a bag of the pecan mash or finely ground to put on fish to crust or mix into my rosemary shortbread cookies or pie crusts. So I put the rest of the bag into the soup just to try and it thickened up nicely. About two handfuls to be precise.</div>
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I let it heat up for a bit more then it was ready to eat. I call it my Sparkler Soup cause what I put into just an ordinary jar of soup made it sparkle with flavor and savor. I hope you will try it or a combination of this.....fresh sage would also be nice added to this soup. Enjoy!<br />
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<br />Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-16489857147353935172012-11-05T15:57:00.004-08:002012-11-05T15:57:44.563-08:00Quail Tacos<div class="separator" style="clear: both; text-align: center;">
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This picture does not do them justice. I need to get a better camera, hint hint, instead of using my phone camera. Although many of my pictures come from my phone. <br />
Since the cancer diagnosis we have been eating more wild game. This was a case of what's in the freezer, fridge and pantry. <br />
We thawed four quail and put them on our <a href="http://thebiggreenegg.com/">Big Green Egg</a> and cooked normally. We did not based or do anything special to them. We pulled the meat off the bone. <br />
I had some blueberries in the fridge, cabbage, onion and herbs so started putting tastes together in my mind that somehow transfers to my mouth. Not sure how that is but it happens. <br />
So I made an xagave (1tsp) and unrefined sugar (1T) syrup with the blueberries (1/2cup) and reduced down to a thickened sauce. <br />
Then I added half and half to smooth it out. Not sure how much probably about 1/3c. just enough to lighten the color. I would have added coconut milk to do the same but was out of it. <br />
Then I went out to my garden and clipped lavender and mint to chop and put in sauce<br />
(a pinch or two). <br />
I sautéed the 1 onion with the cabbage (about 1/3 of head) and in hindsight I would keep the cabbage crunchy next time and just reduce onions down. <br />
I used white corn tortillas. <br />
That is it. You basically build your taco however you want and it looks and sounds very exotic and hard to fix......<br />
EXAMPLE:<br />
Roasted quail tacos with onion cabbage and blueberry reduction wrapped in a white stone ground corn tortilla. Using all my adjectives whenever possible to make this sound outlandish. <br />
Don't be fooled by the title. It's as simple as pie! Enjoy.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-4790323395895374152012-08-29T15:42:00.001-07:002012-08-29T15:42:24.746-07:00A Learning Lunch<div class="separator" style="clear: both; text-align: center;">
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Today I hosted lunch with some friends, inviting Macrobiotic chef and instructor,<a href="http://1stwealthhealth.com/"> Reba Weidner</a>, to join in and share. It was fun to think of foods that were healthy, tasty, and satisfying on a late summer day. Reba swears she feels fall in the air. I think I do too actually and love this time of year in the Texas Hill Country. One of the best times to visit is Mid Sept thru Mid November. I gathered thoughts, ideas and foods that as I described, "sounded good in my mouth." Thank you to <a href="http://heb.com/">HEB </a>for all its fresh and incredible ingredients. So here is the menu for today.<br />
Menu<br />
Gazpacho Soup : Made by Reba. Had a little kick with jalapeno and it was perfect. You will have to get the recipe from her.<br />
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Mint infused water.....good water.<br />
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<span style="text-align: center;">Herb d' Provence (from my garden) crusted Ahi tuna, with Alderwood Smoked Salt, fresh lime from my tree (I sound like Martha) over white cabbage, green apple, radish, blueberry slaw, and topped with a bit of feta with a balsamic dressing drizzled then mixed. </span><br />
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The entire meal was spiced from<a href="http://www.savoryspiceshop.com/"> <span id="goog_500485663"></span>The Savory Spice Shop</a><a href="http://www.blogger.com/"><span id="goog_500485664"></span></a>. The featured items of importance in the meal were green apple and radish and the benefits they carry.</div>
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For dessert we had <a href="http://mrsbarrsnaturalfoods.com/">Mrs. Barrs natural foods d-barrs</a> cut into bite size squares, which were the perfect bite size sweetness. <br />
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My tablescape resembled shades of the summer with some pretty fall color flowers. The vase came from when I had my surgery over a year ago from my most talented friend <a href="http://viridiandesignstudio.com/">Tricia Hamil</a>. Love this turquoise vase. I splashed the table with bleached sand dollars my sweet son in law dove for this summer while we were in Florida. I love the <a href="http://www.qualityshells.com/legend-of-the-sand-dollar.html">story</a> behind the sand dollar and how it points to Jesus.<br />
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All in all I would have to say I learned something new today about the fact that I put together a meal that sounded good in my mouth, and had no idea how beneficial it was to my liver function because of the cabbage, radish and vinegar. The apple also satisfied the sugar we tend to think we need at every meal. My friends left I hope feeling lighter, more informed and blessed. What a privilege to share with others what I have come to love about food. The idea that what you eat, really can and does make a difference in how you feel at the end of the day and I imagine towards the end of your life. We talked about gardening and building our gardens and getting back to eating the way our bodies were set up to eat, absorb and heal from what we put in our mouth. Nothing processed or fake about this meal. <br />
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More to come.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com2tag:blogger.com,1999:blog-6606400739498969390.post-64762659230797009282012-01-31T05:16:00.000-08:002012-01-31T05:16:33.596-08:00Celery Based Salad<span id="goog_1312337677"></span><span id="goog_1312337678"></span><br />
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This salad complimented our pork tenders and Portabella Mushrooms we grilled on the <a href="http://biggreenegg.com/">Green Egg</a>. We also had roasted potatoes. I pretty much made this up with ingredients I had. It actually turned out great and would have tasted even better with roasted pine nuts. Next time. In the summer a nice compliment would be strawberries or watermelon. Look forward to it. Here is how to create this deliciously fresh tasting salad. <br />
Wash, string and cut celery into rather large pieces. I like to use the inner pieces of the stalk to get the lighter colored stalks. I turn the stalk over where the V shape is pointing down toward the cutting board. Cut in downward angle motion starting at bottom working your way up the stalk. <br />
Wash and cut circles no need to core, two apples cold. Leaving the star centers in tact. It's ok to eat the seeds. They're actually good or you. Cut other slices(not the star centered ones) in two. Cut up grape tomatoes and seeded red peppers. Add walnuts preferably whole. And pine nuts, preferably roasted. Sprinkle sparingly, Balsamic Vineger on top, toss and add Murrey River mineral salt. If you have your own mix or my lovely mix of Herbs de Provence sprinkle them too. Really tasty and really lite. Fresh.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-58710683468264221742012-01-29T17:38:00.000-08:002012-01-29T17:39:44.642-08:00Salt Pork, Collard Greens and OnionThere is something to be said for the flavor salt pork brings to a dish. <br />
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Cutting off little pieces and placing in an iron skillet really brings out the best flavor of the fat and meat. Let it cook all the way. <br />
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Then add your onion and Himalayan pink mineral salt. Let that meld together sweating out the flavors of both pork and onion. <br />
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First take out thick stem from middle of greens. Then chiffonade the collard greens into strips. Once onions are starting to caramelize place greens on top and just let them sit there a few minutes to steam.<br />
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Then mix well with onion mixture. Serve and eat.....Delicious. You can eat the pork or you can discard it. Depending on your taste and diet allowances. A wonderful way to eat this winter green. Enjoy!Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-10265524294540244642012-01-14T14:23:00.000-08:002012-01-14T14:23:46.351-08:00The Very Very Last of the Leftovers: Lentil Ham Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZKRA6-FX_XYVpz935CeAEopKFhbgO11jg5HCLf3iQeeESkJ7ZZr3PHF2clJn6h5DSjw5QGOwK61Q3p-quBi2MOPy9i1HMqKexWG9XRzckoVEyGwKJAELqZRhDWYzi6O7G0EkFnYUcpk/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZKRA6-FX_XYVpz935CeAEopKFhbgO11jg5HCLf3iQeeESkJ7ZZr3PHF2clJn6h5DSjw5QGOwK61Q3p-quBi2MOPy9i1HMqKexWG9XRzckoVEyGwKJAELqZRhDWYzi6O7G0EkFnYUcpk/s400/photo.jpg" width="300" /></a></div><br />
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You know how you buy that bag of Lentils, Black and Navy beans raw thinking you will soak them overnight and make a delicious soup. Then the bag ends us getting lost in the pantry til Christmas where it resurfaces just in time for leftovers.<br />
This really is about cleaning out the pantry and fridge using every possible thing in the soup. We were blessed with a <a href="http://honeybaked.com/">Honey Baked Ham</a> this year so after we devoured the ham at New Years for a party, then with sandwiches after that to save the bone for "The Soup". <br />
I followed the directions of the beans on the package and began the process. I put the ham bone with leftover meat in the boiling water once I got to that step to add flavor and yes "fat". <br />
Then I decided to put as much in it as I could. I put all organic onion, zucchini, herbs, salt, pepper, fresh spinach, and carrot peels sliced thin and chopped cabbage. It doesn't sound like a lot but it was a three step process so the savoring became inevitable.<br />
The soup as it bubbled and spewed into a velvety thickness that rivaled stew the flavors began to gel together and form a very hearty and tasty delightfully filling soup. I literally have eaten now for four meals. Paired with <a href="http://madreskitchen.blogspot.com/2010/11/my-cornbread-i-learned-from-elvia.html">my cornbread recipe </a>from Friday, November 12, 2010 you have a salty sweet thang going on!<br />
Enjoy.<br />
1package lentil beans rinsed and soaked, drained and boiled<br />
1Honey Baked Ham bone with meat<br />
2 onion<br />
2 big bunches of spinach<br />
2 zucchini<br />
1/2 cabbage head chopped<br />
4 large carrots peeled slices into flat thin slices.<br />
Then cut remainder of carrot and put into soup<br />
Use Murry River Finishing Salt from Aussie and the<a href="http://www.savoryspiceshop.com/aboutus/austin6th.html"> Savory Spice Shop</a> in Austin.<br />
Let Ham bone cook at least 1 hour in lentil water then remove and let cool while adding other vegetables and let cook. Other vegetables can be added whatever you like<br />
Then pick meat off bone and discard bone<br />
Let soup cook another 30 minutes or so. Better the next day and the next....great to freeze too.<br />
Looks especially nice in my<a href="http://www.pauladeen.com/"> Paula Deen</a> Stock Pot....Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-694583936701474442012-01-10T18:16:00.000-08:002012-01-10T20:00:56.271-08:00Sometimes Bottom of the Barrel is Better: More Leftovers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eiosJiK8nh5SHd6LsbdhTnkvldpv5hNHqQpgsw1neCgkjHlr_uuy-R87F43n7gTjVw_mk_3zHcqIfBxJbDe0ZSrSzOIqlZyCEatJibDPC0glaEKCXJhtMI4m1h0UHRbIUFx2yk4LOPM/s1600/IMG_3389.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eiosJiK8nh5SHd6LsbdhTnkvldpv5hNHqQpgsw1neCgkjHlr_uuy-R87F43n7gTjVw_mk_3zHcqIfBxJbDe0ZSrSzOIqlZyCEatJibDPC0glaEKCXJhtMI4m1h0UHRbIUFx2yk4LOPM/s640/IMG_3389.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do you see the Love, God in this photograph?</td></tr>
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Sometimes the bottom of the barrel is the best bowl. This evening after my treatment of chemo I heated up my chicken vegetable soup, made from leftover meats, and cleaned out veggie drawer I made this weekend. <br />
<b>It was delicious. </b><br />
All the flavors and the spices had some time to permeate and infuse into a rouge of texture and spark. I carefully supped its delight knowing the nourishment it brings with every bite. Thank you to <span id="goog_757571429"></span><b><a href="http://pauladeen.com/">Paula Deen's</a></b> <span id="goog_757571430"></span>Cookware and beautiful turquoise enamel stockpot my heating it to the perfect temperature without scorching is always a good thing. <b> </b><br />
<b>Today was a great day. </b><br />
I was able to really focus on the next task at hand and God sent me lots of encouragement today with phone calls, cards, letters, Facebook messages, Twitters, and texts. A challenge sometimes to stay focused with a condition like chemo brain, but knowing that this soup would bring vitality to my brain with its steeped ingredients of velvety herbs, spices, flavors and yes, omega 3 fats. All good for me.<br />
<b>And good for you too!</b><br />
A combination of water and<a href="http://centralmarket.com/"> Central Market</a> Organic Chicken broth based along with grilled chicken white and dark meat bone in boiled to perfection. As I chopped and chopped adding veggies, roots and spices. I really can not mess this up. <br />
<b>And neither can you! </b> I added things in, hardest to softest, making sure I was not left with a pot full of mush cause it will mush on you if you over cook. I added parsnip so no need for potatoes. I even added <a href="http://hemphearts.com/">Hemp Hearts </a>from the Rocky Mountain Grain Products for energy and fiber. <br />
<b>I hope you enjoy your leftovers as much as I am.</b><br />
<b><br />
</b>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-18274665305471840022012-01-09T20:26:00.000-08:002012-01-09T21:00:46.529-08:00A Nutty Way for Healthy LeftoversThis is a great way to make a one dish meal with leftovers and a few additives. Not your every day variety additives, more along the lines of pecans and apples.<br />
Last night we had sautéed brussel sprouts, sweet potato with onion, ground cloves and other spices<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wVdRXToU1Hcg4itH6W9CT11B-FlK7R-oOpFwYkrgATx9YQeY0wgvkDWAUDHkpkG19M9z-kzjBuM3oBhiMnYdVUDFZfBuRIYxznlh2aE8bMc2ZHjw03EPX2AwX_I7dSekaXdLEJxpjBs/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wVdRXToU1Hcg4itH6W9CT11B-FlK7R-oOpFwYkrgATx9YQeY0wgvkDWAUDHkpkG19M9z-kzjBuM3oBhiMnYdVUDFZfBuRIYxznlh2aE8bMc2ZHjw03EPX2AwX_I7dSekaXdLEJxpjBs/s400/IMG_0147.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I sautee'd onion again and added the sweet potato mix and chopped leftover <a href="http://www.honeybaked.com/">Honey Baked Ham</a>, grilled Shiitake mushroom, leftover long grain brown rice.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZS2WANfqYS9UM3rRIPXloMXyhjDsZ433Y3TWRxwfnulwmO_KdF2wLGDgkd8hkmW1S4HlS5ewfaaAO5oLaKZ_fs1XrpymRypJCqWuKjDHKqh_k9sG3LrGfQVa5M1-Ojtyk8DKD9EvpeY/s1600/IMG_3383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZS2WANfqYS9UM3rRIPXloMXyhjDsZ433Y3TWRxwfnulwmO_KdF2wLGDgkd8hkmW1S4HlS5ewfaaAO5oLaKZ_fs1XrpymRypJCqWuKjDHKqh_k9sG3LrGfQVa5M1-Ojtyk8DKD9EvpeY/s400/IMG_3383.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Then I let about 1/2 cup pecans roast in pan pushing sweet potato mix to one side of pan. Mixed. Then took fresh spinach about 6 bunches rinsed and put the full leaves into mix</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuUvcpMJtlovu5_LSa-YSs7LnUebxsPK69VKSInjdU__YTKp7fPV_tKs64hxpQ-g2AEOgV6jP0QMsFaL6tR_LpsaktXmuY_0Iv3kXQbseeCXQ_tuMpfawQvlQ9ROBEZMMA3wIkVOAcFA/s1600/IMG_3385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuUvcpMJtlovu5_LSa-YSs7LnUebxsPK69VKSInjdU__YTKp7fPV_tKs64hxpQ-g2AEOgV6jP0QMsFaL6tR_LpsaktXmuY_0Iv3kXQbseeCXQ_tuMpfawQvlQ9ROBEZMMA3wIkVOAcFA/s400/IMG_3385.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Then it just sounded really good to take two small red delicious apples cored and sliced in O's and mixed.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGN166zG1n2lWr0WbKAh2er3ruZu7zptgFKlGOjDN4eFWPSPObM4IxHtj1qD5xo3q-GgF7HYn89eXfz8S3MV-z8y0Ch4oLcxKTX_j45p0M88Z_jhgKbMt_QaUkUpK9_q6vK-JWaaRhA8/s1600/IMG_3387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGN166zG1n2lWr0WbKAh2er3ruZu7zptgFKlGOjDN4eFWPSPObM4IxHtj1qD5xo3q-GgF7HYn89eXfz8S3MV-z8y0Ch4oLcxKTX_j45p0M88Z_jhgKbMt_QaUkUpK9_q6vK-JWaaRhA8/s400/IMG_3387.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">I added more ground cloves and <a href="http://www.savoryspiceshop.com/aboutus/austin6th.html">Savory Spice Shop's Brown Sugar & Spice Honey Ham Rub</a> into the mix.</div><div class="separator" style="clear: both; text-align: center;">I am usually making up what sounds like it would taste good in my mouth. It is almost as if I can taste it in my mouth as I am cooking it before I actually taste it.</div><div class="separator" style="clear: both; text-align: center;">A nutty way of doing it perhaps but it shed leftovers in a whole new light.</div>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-35400895334851534002011-10-20T08:46:00.000-07:002011-10-20T08:46:49.510-07:00Organic Salad Dressing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxRT9qpbUIimOghYn0VOY4n0FeNjSvJ0511nSEMCAUIJsH50gEVZulcDJ0bTXhlWem4obZXB5RHmEMYDcW0qvrmSQAmwo-wGJl1Ac64fu405kVFpl9K30s-mUxRzIYgib93TUk4I9JAU/s1600/41636_633314364_7607_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxRT9qpbUIimOghYn0VOY4n0FeNjSvJ0511nSEMCAUIJsH50gEVZulcDJ0bTXhlWem4obZXB5RHmEMYDcW0qvrmSQAmwo-wGJl1Ac64fu405kVFpl9K30s-mUxRzIYgib93TUk4I9JAU/s320/41636_633314364_7607_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">https://www.facebook.com/profile.php?id=633314364</td></tr>
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My friend Emma Cohen is here from Australia. I say she is my friend like I have known her a long time. Though I have only known her a short while she feels like one of those friends I have known my whole life. She is a nurse in Australia, she believes in natural remedies and a holistic approach to medicine and is a health researcher. She recently shared this recipe with me and I want to share it with you. It is super good, good for you and really great tasting. You need not refrigerate it or if you do know that the olive oil will go solid on you so allow time for it to go liquid again. It is good unrefrigerated for couple weeks.<br />
<br />
<br />
Emma's Grandmother's Oil and Vinegar Dressing:<br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Crush 3-4 cloves of garlic with a bit of Himalyaan rock salt (other rock salt is great she is just partial to this and so am I just don't use regular table salt) until it is quite liquid. Use a fork on a cutting board to achieve this or a mortar and pestle. </span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Add into bottle or jar with lid. </span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Add 2 teaspoons of seeded mustard an organic brand where you can see the seeds </span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">2 pinches of mixed herbs( I have a terrific Provence of basil, thyme, rosemary, lavender, & oregano )</span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">1/2 squeezed lemon juice and fill 1/3 of the container with apple cider vinegar ( I use 1/2 cider and 1/2 Balsamic vinegar). </span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Then fill up the rest of the container with olive oil or flaxseed oil, shake bottle and taste to get balance of oil/vinegar ratio correct to your taste. </span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Use this dressing on lots of things other than salad, and keep out of sunlight.</span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #191919; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px; line-height: 25px;">Enjoy!</span>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-32729592487925311972011-09-17T17:05:00.000-07:002011-09-17T17:05:24.049-07:00Kale Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr7fadBKZwzrSirhI0lW98Ii0P24GbRyifDtwykqQXGJ5vzySAW2MnhtLQO-HtdDVhy53znIRy4DiWbi1gCMsQlFGhlIs-cvf5UkgVNmCZFJ4cWUd_k8RqD-4IgAV4WxPI9t4ISjwEe4/s1600/IMG_3266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr7fadBKZwzrSirhI0lW98Ii0P24GbRyifDtwykqQXGJ5vzySAW2MnhtLQO-HtdDVhy53znIRy4DiWbi1gCMsQlFGhlIs-cvf5UkgVNmCZFJ4cWUd_k8RqD-4IgAV4WxPI9t4ISjwEe4/s640/IMG_3266.JPG" width="640" /></a></div><br />
Yet another thing I learned from my daughter.....how to make kale chips. These are an easy way to satisfy the craving for crunchy, salty and repetitive bag diving we like to do when we eat chips. I have taken them to football games and movies (best packed in crush proof container). They are packed with vitamins and a healthy way to get your kids to eat something green. The only thing about them when you are cooking them is to be careful not to burn them......they become a bit bitter and you might lose interest if they taste bad right off the bat. Here is the recipe along with pictures for you to follow along.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1aMy7a3F1MTU3AxU4PAv9Kxh1uMsYacjc4eI2qthYUDOBFM0aexjIayvd6Za-ODS63HgefLNdyVM0lUI7reAtv1_HEVFaIrdizmp7rbWig_a7SYcUbrYylDqOn4JQCyK_yhsu740uuE/s1600/IMG_3267.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1aMy7a3F1MTU3AxU4PAv9Kxh1uMsYacjc4eI2qthYUDOBFM0aexjIayvd6Za-ODS63HgefLNdyVM0lUI7reAtv1_HEVFaIrdizmp7rbWig_a7SYcUbrYylDqOn4JQCyK_yhsu740uuE/s400/IMG_3267.JPG" width="400" /></a></div>Wash and pull stems off kale leaves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxq6PbjYk37LVmd-GiLmJAB8UBli2C3sK9aZBFLX8co1hE78ZELNiRvbpLp3nZPzZ5iNRZ6XnRVM-Y7npvJi0Ps_GW1nXgP1G3Pgi4jAUR79471_TH-Ild39KPJnDGKyU9cVUdq0avEK4/s1600/IMG_3268.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxq6PbjYk37LVmd-GiLmJAB8UBli2C3sK9aZBFLX8co1hE78ZELNiRvbpLp3nZPzZ5iNRZ6XnRVM-Y7npvJi0Ps_GW1nXgP1G3Pgi4jAUR79471_TH-Ild39KPJnDGKyU9cVUdq0avEK4/s400/IMG_3268.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">1 tsp of olive oil and drizzle over kale pieces.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucS9VwfGQ_z-YBPoSphhyphenhyphenZSHyj1DqSuPqjJBuR15WwKT2KKyE2phIo99bSusmoZdV3OAAr2dkFSsu3lCZ77i2UN4ku1Tq0NcjWQVfGosjVfOyFHOIfRL-raYkoy1kh0-38r4y20-Rvfk/s1600/IMG_3270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucS9VwfGQ_z-YBPoSphhyphenhyphenZSHyj1DqSuPqjJBuR15WwKT2KKyE2phIo99bSusmoZdV3OAAr2dkFSsu3lCZ77i2UN4ku1Tq0NcjWQVfGosjVfOyFHOIfRL-raYkoy1kh0-38r4y20-Rvfk/s320/IMG_3270.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoiERv_2HT87drokRzp066G5t28vC3PC1XcFjlDmJ938lsPc0weTmziSgTZs2OEGZWH-usXgE2HguLmLPZVwvuXE3RU5qNzOLSDaan_lrKMy7JroRYwVZ2XxWxCCVNtET4Sl_-XuV-14/s1600/IMG_3271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoiERv_2HT87drokRzp066G5t28vC3PC1XcFjlDmJ938lsPc0weTmziSgTZs2OEGZWH-usXgE2HguLmLPZVwvuXE3RU5qNzOLSDaan_lrKMy7JroRYwVZ2XxWxCCVNtET4Sl_-XuV-14/s320/IMG_3271.JPG" width="320" /></a></div><br />
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</div>I love to use organic whenever affordable and possible so here I am using some pink rock salt from Australia that my friend brought me as a gift. You can also get this spice at <a href="http://www.savoryspiceshop.com/">The Spice Shop</a> in Austin on 6th Street close to Lamar. Salt to taste. Mix again with hands covering kale with salt.<br />
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</div>Spread out onto a cookie sheet making sure they are not piled up on top of each other so that the air can get to all leaves. Put in a 325 degree oven and bake for about 20 mins keeping a close eye not to burn.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5h48BlOftSdPFKOtD5LHM5ce48Py7VV1joE06nFnLu9r1NwSNl6Q1qwLrx-5j57beExzoyPLFxQPL4gYlcrWpBABm4Br02TRX8J-PeofjnBiUoU5YbPAyuZIVTr9ooq4_OI8_iY4t2o/s1600/IMG_3286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5h48BlOftSdPFKOtD5LHM5ce48Py7VV1joE06nFnLu9r1NwSNl6Q1qwLrx-5j57beExzoyPLFxQPL4gYlcrWpBABm4Br02TRX8J-PeofjnBiUoU5YbPAyuZIVTr9ooq4_OI8_iY4t2o/s640/IMG_3286.JPG" width="640" /></a></div>The result will be yummy dark green chips light and crunchy that will last for days unless you get a snack attack and gobble them up in one sitting.<br />
Enjoy. Stay tuned for more great recipes from Madre's Kitchen.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-30270401805485070692011-07-12T10:10:00.000-07:002011-07-12T10:10:10.410-07:00Guest Post<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAte2mrgOQNHLI9zn-z-5gQok68BOtQejJpdmgJNp_wb_wehXdfIyvfIslb96IEJmMTHRVV-9GzMOOkeM_b9WGPbHtU_P5y3GOLxlKpMWFA569noAdsrQqJeMUqvncD5E75t58SgSSgc/s1600/IMG_2697-375x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAte2mrgOQNHLI9zn-z-5gQok68BOtQejJpdmgJNp_wb_wehXdfIyvfIslb96IEJmMTHRVV-9GzMOOkeM_b9WGPbHtU_P5y3GOLxlKpMWFA569noAdsrQqJeMUqvncD5E75t58SgSSgc/s640/IMG_2697-375x500.jpg" width="480" /></a></div><br />
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<a href="http://reluctantentertainer.com/2011/03/madre-minutes/">Guest Post on Reluctant Entertainer's Blog</a>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-34296785693804113102011-05-03T08:22:00.000-07:002011-05-03T08:22:39.251-07:00Lamb Fillo Dough Pouches<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsUJ4KdNCoOuwJ3X5HzkKgTytDwU8ibYGYDJXsc0qDS-CZ6wRrmtF27r9977LZtTtlTArhERTxKPZvbXZ9LxzsK4AjZqLcaHl8k9dii8Xh7cIEbbSLynXXjHlFRmjPhpzLiS1LR2uVac/s1600/IMG_3016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsUJ4KdNCoOuwJ3X5HzkKgTytDwU8ibYGYDJXsc0qDS-CZ6wRrmtF27r9977LZtTtlTArhERTxKPZvbXZ9LxzsK4AjZqLcaHl8k9dii8Xh7cIEbbSLynXXjHlFRmjPhpzLiS1LR2uVac/s640/IMG_3016.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can decorate on a budget: Some plates, glasses & flowers from Wal Mart, table runner from Pier One, container $8 thrift store find, $1 candle holders.</td></tr>
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Well I have been wanting to work with Fillo for a long time and never got the nerve to do so until I saw a recipe in a magazine where they used it. It did not look that difficult so decided to try it for my next dinner party, #4. Being that it was the week after Easter I decided to use lamb. Went to local butcher and got some prime chops as well as cuts from a leg. I had him cut the meat into cubes so that I could kabob them. I cooked them on the grill til just about done with onion and slices of orange wedges. I applied a spice rub called Limnos Lamb Rub from the <a href="http://www.SavorySpiceShop.com/">Savory Spice Shop</a> in Austin, TX. If you have never visited there you should. It is a remarkable place and smells glorious inside. The ladies there are best friends and are really knowledgable about all the spices there. <br />
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What I decided to do with the kabobs after cooking is what I think made the dinner so interesting. I took them off the skewers and allowed them to cool just a bit so I could cut them into smaller pieces. As they cooled I mixed together onion, mushrooms and coconut milk (plain) as a roux to pour over the lamb once placed in fillo dough......They say to keep the dough covered and you really should with a damp paper towel, but all the plastic covering is overkill and was too much to manage.....I just worked really fast and had everything prepared and ready to put inside the dough as they suggest on the box. If you work quickly it is not a problem and I made 8 of these little pouches. So I placed the layers down, about 4 sheets, then placed the cut lamb on sheets and covered with the roux mixture. Then I just folded them up and placed on a porcelain cookie sheet. I made larger ones for the men and smaller ones for the ladies. I don't know what made me think of coconut milk but wanted to make the roux smooth and creamy so tried it. I thought about the exotic spices I put on the meat. It was like my mouth was telling my mind what to mix and put together. It was delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmokPaims2NzEKJPOSzNlBPsvz5yq9nV_MthR3bIm7TMp8OK147PtFDpzHqJLsv6roEOt0wx0nXYp2_7OWkNipXUQm0RXDVSwWr9S8VAKhMX2HCPmbzT9YB6Kz6nghdqSuXqyoH5qFC0g/s1600/IMG_3019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmokPaims2NzEKJPOSzNlBPsvz5yq9nV_MthR3bIm7TMp8OK147PtFDpzHqJLsv6roEOt0wx0nXYp2_7OWkNipXUQm0RXDVSwWr9S8VAKhMX2HCPmbzT9YB6Kz6nghdqSuXqyoH5qFC0g/s400/IMG_3019.JPG" width="400" /></a></div><br />
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Someone commented at the table that they were amazed that I would be so brave to try something I have never fixed before and what if it didn't turn out......I replied that everyone at the table cares about me and would understand if we had to order pizza. We did not have to order take out and it was all delicious. My go to salad was the mango, red onion and cilantro (that is it, no dressing needed) which added a complimentary flare and freshness to the layered buttery dough with lamb. Sometimes the spontaneous things in life are the ones that turn out best. Don't be afraid to try things, trust your mouth's instincts to mix flavors and enjoy the process in the preparation knowing the gift of blessing others really is a gift back to you.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-72327078129735530822011-02-22T09:52:00.000-08:002011-02-22T09:52:07.356-08:00Candied Citrus Peel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVQS75ekMSKexXJFw7h6p1buTpq3FxOwqi5UlIt4RHebiDagKvYKn6dMIG_ma7TsLil4flYLlGDn4YWt9rqKr3yVvptwQJZpMnB8ZdVIYbFx5Q1j54A43wzNg0TBKWqkx5rGsgMweiAY/s1600/IMG_2683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVQS75ekMSKexXJFw7h6p1buTpq3FxOwqi5UlIt4RHebiDagKvYKn6dMIG_ma7TsLil4flYLlGDn4YWt9rqKr3yVvptwQJZpMnB8ZdVIYbFx5Q1j54A43wzNg0TBKWqkx5rGsgMweiAY/s640/IMG_2683.JPG" width="640" /></a></div><br />
I got these gorgeous Naval oranges yesterday and decided to try and make candied orange peel. My daughter is running track and thought it might be a healthier alternative to candy or sweet treat. I looked online for a recipe and they were not that hard to make. So here they are. You can do them with lemons and limes too. We have a lemon and lime tree so I can't wait to try them with our home grown. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUbtPbsjH_PuAU0YcF96qr5_eKH7ZXpb_zWgIYVWvFyl68bXxA_HGppYkQOUL8VXNOvyKhB-tr8x0J3MyVeVtwSSxNGlS_NQFLhU-v9aIJra2h-AWRYN3vEff4BQLk9RPKdgdEDZTWEU/s1600/IMG_2663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUbtPbsjH_PuAU0YcF96qr5_eKH7ZXpb_zWgIYVWvFyl68bXxA_HGppYkQOUL8VXNOvyKhB-tr8x0J3MyVeVtwSSxNGlS_NQFLhU-v9aIJra2h-AWRYN3vEff4BQLk9RPKdgdEDZTWEU/s400/IMG_2663.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJuuy3KOKVCOcZtC4SakSP4MHoLdfbkKaXI21fN4zKypgyT9DAayqSr338krzYcZBSUDB-1rCUFmnDF0ZjGm5bFy_rUnUdpk8kvO0X2JLC-LW6hq58V_9dHFH2fKXSTiSvQ_yxTwKSCc/s1600/IMG_2664.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJuuy3KOKVCOcZtC4SakSP4MHoLdfbkKaXI21fN4zKypgyT9DAayqSr338krzYcZBSUDB-1rCUFmnDF0ZjGm5bFy_rUnUdpk8kvO0X2JLC-LW6hq58V_9dHFH2fKXSTiSvQ_yxTwKSCc/s400/IMG_2664.jpg" width="300" /></a><br />
Once you peel the orange take the pieces, score them and using a spoon scrape out the pithe to where you can see the dots from the outside peel. Looks like this. Don't worry if you can't get it all just try to get it thin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBnDMxSg_ZPBjCeYMMUpU-GJEO2RsYXxng4BxUWkmWnf16nSjnfWpoToUuRrlpmh5w-IyvdiUN-ZjJYfTd73pIIwsweVgeSVlBB5iqxN0bKEf1FJD4YE3um0kAzFH54_A6PsoBLOa1IM/s1600/IMG_2665.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBnDMxSg_ZPBjCeYMMUpU-GJEO2RsYXxng4BxUWkmWnf16nSjnfWpoToUuRrlpmh5w-IyvdiUN-ZjJYfTd73pIIwsweVgeSVlBB5iqxN0bKEf1FJD4YE3um0kAzFH54_A6PsoBLOa1IM/s400/IMG_2665.JPG" width="400" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KuL_88gbC-8Xlosx3jcOwSulhNWYA3AMQaWn167C9OFCinewbggMJj5ojwJwShH5GH5d1aIJ7EeExp2r-oM2B4cBI0xwVsVGrLDHfUfSdY9_mR642qANFLw9BhHe2m9RiC-parQnPOs/s1600/IMG_2666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KuL_88gbC-8Xlosx3jcOwSulhNWYA3AMQaWn167C9OFCinewbggMJj5ojwJwShH5GH5d1aIJ7EeExp2r-oM2B4cBI0xwVsVGrLDHfUfSdY9_mR642qANFLw9BhHe2m9RiC-parQnPOs/s400/IMG_2666.jpg" width="300" /></a></div><br />
Cut the peel into 1/4 inch strips and place them in a saucepan and cover with water place on high heat.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W2FFcjjen8uJfQPTLQGAv5dtMQTzMOaYPQ6_O1xN4G6MEEjDp49ZVm1FWt9JVzrKsQs91_dWDfrgQM1QUulhTQz6RgCENdd1dDLl-_1o1LY-t_d5dM7dnmNAwBA6DVTY13N6Z0UBmVQ/s1600/IMG_2667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W2FFcjjen8uJfQPTLQGAv5dtMQTzMOaYPQ6_O1xN4G6MEEjDp49ZVm1FWt9JVzrKsQs91_dWDfrgQM1QUulhTQz6RgCENdd1dDLl-_1o1LY-t_d5dM7dnmNAwBA6DVTY13N6Z0UBmVQ/s320/IMG_2667.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaU_iInCx3LO3qUqV90oHfcIxF-L6fxoeicGLwFu3VChDKCxjSQX9FGHC-UdngxcBLvZJIp_t9GBZ3xgAKfG_XotzaDKulMKBfOkSO6N7sB065ygRvZ-ZCwMpQvh2egV5OyETPfp4wTc/s1600/IMG_2669.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaU_iInCx3LO3qUqV90oHfcIxF-L6fxoeicGLwFu3VChDKCxjSQX9FGHC-UdngxcBLvZJIp_t9GBZ3xgAKfG_XotzaDKulMKBfOkSO6N7sB065ygRvZ-ZCwMpQvh2egV5OyETPfp4wTc/s320/IMG_2669.jpg" width="240" /></a></div><div style="text-align: right;">Bring to a boil and drain 3X until peels are translucent. Then whisk together in a saucepan sugar and water. I used golden raw sugar mixed with regular granulated sugar.....mostly cause I ran out. </div><div style="text-align: right;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoUKxM99cy5DiczAeNvy3dIJvvXNDBaeoMl1c6IiGV9vCmkDn-_PiLVxf7YtvbrclhsIYtoApYWpvKh-zNafxrq-kMacu4JyBn5NR1orayoaYUp2gP7eQBr7FnLpwNeciaTniYVfUy-0/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoUKxM99cy5DiczAeNvy3dIJvvXNDBaeoMl1c6IiGV9vCmkDn-_PiLVxf7YtvbrclhsIYtoApYWpvKh-zNafxrq-kMacu4JyBn5NR1orayoaYUp2gP7eQBr7FnLpwNeciaTniYVfUy-0/s320/IMG_2671.JPG" width="320" /></a></div>Prepare cookie trays with parchment and drying rack.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kaiqNUVMWmXP2WR3IvT7TBDXMk8hIC9eKubkD8J8GvXNKQfSxZxKZrxd9m2ElDSMx0SYDDWDttSIXeEanrj-_cEAd2wEXYoZvmDYHnQxTatO8oYGbL4FtnqwlITsXdAqULWL0U3VGks/s1600/IMG_2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kaiqNUVMWmXP2WR3IvT7TBDXMk8hIC9eKubkD8J8GvXNKQfSxZxKZrxd9m2ElDSMx0SYDDWDttSIXeEanrj-_cEAd2wEXYoZvmDYHnQxTatO8oYGbL4FtnqwlITsXdAqULWL0U3VGks/s320/IMG_2670.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Bring mixture to a boil reaching temp of 220 or above careful not to boil over which it will rise up so reduce the heat a bit, add peels and maintain a simmer for 45 mins.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaJla7JzmDglaL3zW-inyoxz_BgkOe4zTEw9RQTXM4C8tToFqu1sJTLPpIGroO-XfrTLqUwd3YS8pANHNrWcOZS-O7umSGPpCc1WzR53ge4-E8MYU_libgGzSNMjF2ovzoUywfFG-2Rk/s1600/IMG_2673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaJla7JzmDglaL3zW-inyoxz_BgkOe4zTEw9RQTXM4C8tToFqu1sJTLPpIGroO-XfrTLqUwd3YS8pANHNrWcOZS-O7umSGPpCc1WzR53ge4-E8MYU_libgGzSNMjF2ovzoUywfFG-2Rk/s320/IMG_2673.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnEG8_Q_9WTIA6drbpTIFyymCtSE23x9wR7r6qvq5pspGXlflann1s6Kv5CovVk_4vWYpmcgVrTGCSa4nKitqw52TCHiRWDwTz1WukPjDARfvKEdMCuo4r7r_KGR4SE19Q30Xkm0T-fA/s1600/IMG_2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnEG8_Q_9WTIA6drbpTIFyymCtSE23x9wR7r6qvq5pspGXlflann1s6Kv5CovVk_4vWYpmcgVrTGCSa4nKitqw52TCHiRWDwTz1WukPjDARfvKEdMCuo4r7r_KGR4SE19Q30Xkm0T-fA/s320/IMG_2674.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYogtkoRC0nrwfDWjxO_dR2pkMVTaj2CTE6H8M455uCS3X5qD79gu4lj-qsKCettlCdODS5nUF359PxzRVc1SOOUm0WIN-MoVzDWXeYczfY7k_5wWD1ehc4FRHK3YAtP0602eRuPgFG8/s1600/IMG_2675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYogtkoRC0nrwfDWjxO_dR2pkMVTaj2CTE6H8M455uCS3X5qD79gu4lj-qsKCettlCdODS5nUF359PxzRVc1SOOUm0WIN-MoVzDWXeYczfY7k_5wWD1ehc4FRHK3YAtP0602eRuPgFG8/s320/IMG_2675.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Next you strain the syrup, save for tea or pancakes, roll slices in sugar (here I used the raw sugar) and let dry for a few hours. Place in a bowl for after school snack or in snack bags to through in lunches.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXCQKeoyreOjtduGLoa1VmQq9mnJvrlF4PB0dihISx74LsRm2NyyOMGNUCydU6lgBOFKfXakFHGhdWh1sYeFk64s42F_7gJAoFZr00nwwAGm8HLeyPkLHjf1ZuwiKKMjLimQCU-rtUFQ/s1600/IMG_2676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXCQKeoyreOjtduGLoa1VmQq9mnJvrlF4PB0dihISx74LsRm2NyyOMGNUCydU6lgBOFKfXakFHGhdWh1sYeFk64s42F_7gJAoFZr00nwwAGm8HLeyPkLHjf1ZuwiKKMjLimQCU-rtUFQ/s320/IMG_2676.jpg" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk49DjaXfKqkwrX8BvGVROK3MiDgYQaoA-8wQSQRLa-6cp4mTXvtDUcguLFPZdGYG-WBNuVzTRTK_e6JwzNNHEjJ2dzbxSWMpuaVabkVhSj-0MmWm_56zaBOqKMgfF4TztObL_MDTj3FE/s1600/IMG_2678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk49DjaXfKqkwrX8BvGVROK3MiDgYQaoA-8wQSQRLa-6cp4mTXvtDUcguLFPZdGYG-WBNuVzTRTK_e6JwzNNHEjJ2dzbxSWMpuaVabkVhSj-0MmWm_56zaBOqKMgfF4TztObL_MDTj3FE/s320/IMG_2678.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw-Cj6D3eA2T6lrKby_CBd5DPR-wLscB4I8_TOrk4bGJbv6Aq9xV4mehkSlU94z8DJH9_5tkKGLBYyoglPjxc678GwM0LM3-5TTnokEiuJYx06m-cQtlkFLBuwXqlFUnzFtSWd8u3UzA/s1600/IMG_2681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw-Cj6D3eA2T6lrKby_CBd5DPR-wLscB4I8_TOrk4bGJbv6Aq9xV4mehkSlU94z8DJH9_5tkKGLBYyoglPjxc678GwM0LM3-5TTnokEiuJYx06m-cQtlkFLBuwXqlFUnzFtSWd8u3UzA/s320/IMG_2681.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I hope you will enjoy these as much as we are. </div><div class="separator" style="clear: both; text-align: center;">Recipe link here from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/candied-orange-recipe/index.html">Food Network</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: right;"> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoUKxM99cy5DiczAeNvy3dIJvvXNDBaeoMl1c6IiGV9vCmkDn-_PiLVxf7YtvbrclhsIYtoApYWpvKh-zNafxrq-kMacu4JyBn5NR1orayoaYUp2gP7eQBr7FnLpwNeciaTniYVfUy-0/s1600/IMG_2671.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W2FFcjjen8uJfQPTLQGAv5dtMQTzMOaYPQ6_O1xN4G6MEEjDp49ZVm1FWt9JVzrKsQs91_dWDfrgQM1QUulhTQz6RgCENdd1dDLl-_1o1LY-t_d5dM7dnmNAwBA6DVTY13N6Z0UBmVQ/s1600/IMG_2667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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</a>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-24893704035264052212010-12-24T09:42:00.000-08:002010-12-24T09:50:51.901-08:00Pear Delite<div style="text-align: center;"><br />
</div>Sometimes its just good to make things up as you go along. Last night William, Adelaide and I made dinner together. Each one of us had one thing we prepared. William the buffalo burgers, Adelaide the roasted new potatoes, and me the pears. The pear of choice Comice, being the sweetest of all pears. I knew I could bake them but also wanted more control so opted for stove top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0keD-1dYJnY431N1V1dJsXIUknuAbvYFHHS83n66_AARC3vMO8iqPFU6KMGwX6-1mnEIYS0KXqUCiyD_dkjuPJwap8GthYgm0lQ8pCjWDeGbPKvQB1HDPVU9FaWUibwKAZwF8u36gz0/s1600/IMG_2600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0keD-1dYJnY431N1V1dJsXIUknuAbvYFHHS83n66_AARC3vMO8iqPFU6KMGwX6-1mnEIYS0KXqUCiyD_dkjuPJwap8GthYgm0lQ8pCjWDeGbPKvQB1HDPVU9FaWUibwKAZwF8u36gz0/s640/IMG_2600.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I took two pears and cut into halves and took out the core. In a large sauce pan I melted one stick of butter (there's my secret), brown sugar and a 1/2 c. congnac until bubbly. I placed the pears face down into the silky mixture.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eF02SPSFLtSpg3ZtKqYPddj5de2KAKZXSxIzrvHctotONtmszDPQM_mGohOnSF6Nd2z3Op-yJJGN7FvEAApGXhdSMGV4toPdIwQTHkLV1nFEXBTRY6adC40dV3Pn2rCUi4DOBEr7px0/s1600/IMG_2599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eF02SPSFLtSpg3ZtKqYPddj5de2KAKZXSxIzrvHctotONtmszDPQM_mGohOnSF6Nd2z3Op-yJJGN7FvEAApGXhdSMGV4toPdIwQTHkLV1nFEXBTRY6adC40dV3Pn2rCUi4DOBEr7px0/s640/IMG_2599.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I put them on a low heat and cooked them until tender. I then removed them from the mixture and placed them in a bowl and added <a href="http://www.imperialsugar.com/">Imperial Sugar</a> brown sugar on the top.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0iEuauc4MqEWlqUOo2ACtXTsGwHBU5oEQ42705UymSBMmPPQRxfzZv9fq16W56eDQeXUEcgjR898UqvQxOJJqxMu5F6vlzGu32B9sPNRjTARqEJ6Ds9t-hqeR5KIReijp1-ce_qnBFc/s1600/IMG_2604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0iEuauc4MqEWlqUOo2ACtXTsGwHBU5oEQ42705UymSBMmPPQRxfzZv9fq16W56eDQeXUEcgjR898UqvQxOJJqxMu5F6vlzGu32B9sPNRjTARqEJ6Ds9t-hqeR5KIReijp1-ce_qnBFc/s640/IMG_2604.jpg" width="480" /></a></div><div class="" style="clear: both; text-align: center;">Now for the fun part. My sister and I used to make fun of<a href="http://www.marthastewart.com/?xsc=goo_ms-brand-home-page"> Martha Stewart</a> cause when we watched her back in the day her kitchen torch was this gynormous thing she got at the hardware store she would whip out from under the counter.......we would laugh saying, "Yes let me just whip out my torch for the creme brule' " Suuuuuurrrre. I will say that thanks to her more than likely we now have these wonderful portable and handy little torches that do the trick....Thanks <a href="http://www.marthastewart.com/?xsc=goo_ms-brand-home-page">Martha</a>. I carmelized the sugar on top using my torch and it was really fun.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cI5MfEpTqnVjLk_kJnblllv0z7qz7hULBEnlqnzrsskNnBwuHDPI89gPvKv-eEEZZjdiVuSKhix3ketbZ3GvgxFK3YvjaPRxDylSQmV6de25343j_kAa1sIHhA4Gbi8UhUwKULpTN_Q/s1600/IMG_2607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cI5MfEpTqnVjLk_kJnblllv0z7qz7hULBEnlqnzrsskNnBwuHDPI89gPvKv-eEEZZjdiVuSKhix3ketbZ3GvgxFK3YvjaPRxDylSQmV6de25343j_kAa1sIHhA4Gbi8UhUwKULpTN_Q/s400/IMG_2607.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8drQ7P5DUU9dxz4XhBoJGppWZXjTp88q6ORvBEviSERbE-FKZUHNkFJr9AafCjCxQ5vneBp4WRj9FJt8kvnJfb6KOdviQ_qIjsIxdBRmkdqlJxFe3c5mnDRvTwX7novIj_tHQz8VnbUw/s1600/IMG_2610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8drQ7P5DUU9dxz4XhBoJGppWZXjTp88q6ORvBEviSERbE-FKZUHNkFJr9AafCjCxQ5vneBp4WRj9FJt8kvnJfb6KOdviQ_qIjsIxdBRmkdqlJxFe3c5mnDRvTwX7novIj_tHQz8VnbUw/s320/IMG_2610.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I then added chopped pecans to the mixture and let that saute' for about ten minutes on low heat. I put the pears in the oven and waited for the rest of the dinner. Then when it was time I poured the pecan mix over the pears. I think if I had not poured the pecan mix over the pears the carmelized topper would have stayed crunchy but I think it softened up with the liquid.......it was still so good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCyKcN8KfRzZFETlfiKeaQqgoKGjSMdb4MWp3b_o57-wvHZ7e9Szt0U3SFPAqU30pgHxmQ4BQWY4USyVmMM8q9-00n5_tp0SVHrcVW0tvQVRO_7d78KHwxe-lRJuO6CIPiKwi3A-S128/s1600/IMG_2614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCyKcN8KfRzZFETlfiKeaQqgoKGjSMdb4MWp3b_o57-wvHZ7e9Szt0U3SFPAqU30pgHxmQ4BQWY4USyVmMM8q9-00n5_tp0SVHrcVW0tvQVRO_7d78KHwxe-lRJuO6CIPiKwi3A-S128/s400/IMG_2614.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">These pears were melt in our mouth delicious. Litterally they melted the minute you put them in your mouth. We are having them again tonight and the only thing I am doing different is using Bosc pear variety, draining the liquid off pecans making them more candied, and taking skin off pears. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjQ88PC2Jo7UNislKf0l0tLFMZLWhY59blPwFceVhjx6X2yDLywtDrO0eQggkZZFHrwKNj4-xQ3PJmMbBAyIPHgOax4PLhw0NU2cDKlNuHqeJhXudMehGneusB6xtMENECL6w_eU687U/s1600/IMG_2617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjQ88PC2Jo7UNislKf0l0tLFMZLWhY59blPwFceVhjx6X2yDLywtDrO0eQggkZZFHrwKNj4-xQ3PJmMbBAyIPHgOax4PLhw0NU2cDKlNuHqeJhXudMehGneusB6xtMENECL6w_eU687U/s640/IMG_2617.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-62359129167479427922010-12-03T11:08:00.000-08:002010-12-03T11:08:20.042-08:00Best Pecan Pie Bar NoneThis is the best I have ever eaten and I have eaten a lot of pie. None of that weird jelly not sure what it is texture in your mouth. Smooth and scrumptious. Thanks to my sister<a href="http://petitgateaucakes.blogspot.com/"> Paige Holloway </a>and where ever she got it, I now have it and it is always a crowd pleaser. I have to make two of them and it is always enough for seconds.<br />
I am sure it will become one of your families favs as it has mine.<br />
I do something a little different than she does.........I add a tiny bit of cinnamon to mine. <br />
It is great with <a href="http://www.bluebell.com/">Blue Bell Ice Cream</a> Homemade Vanilla or with whipped cream.<br />
<br />
Enjoy.<br />
<br />
1 Stick of butter (real butter) well there you have it......this is why.<br />
1 cup Light Karo syrup<br />
1 cup sugar<br />
3 large eggs beaten<br />
1/2 tsp lemon juice<br />
1 tsp vanilla<br />
1 dash salt<br />
1 cup chopped pecans or two handfuls<br />
8 or 9 inch unbaked pie shells I usually just use the <a href="http://www.pillsbury.com/Products/Pie/refrigerated-pie-crust?WT.mc_id=paid_search_300203_636117&WT.srch=1&esrc=11195">Pillsbury</a> ones<br />
<br />
Brown the butter in saucepan until it is golden brown, DO NOT BURN, let cool, I allow for the little brown pieces to appear in bottom while browning, which some may consider that burned but I have never had any complaints. Just don't let them get too dark or too many of them.<br />
In separate bowl add ingredients in order listed; stir<br />
Blend in browned butter well<br />
Pour in unbaked pie shell and bake at 425º for 10 mins<br />
Then lower temp to 325º degrees for 40 mins.<br />
You must let them set up otherwise you have a liquid pie.....but it's still great on ice cream like a topping. Sometimes we couldn't wait long enough. <br />
<br />
You will not be sorry to have this recipe for yourself and to pass own to others. Sure to be an heirloom......<br />
Get the <a href="http://www.texaspecans.com/">Texas Pecans</a>.....they are the sweetest.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com0tag:blogger.com,1999:blog-6606400739498969390.post-29966019162357655292010-11-12T20:51:00.000-08:002010-11-21T15:03:34.990-08:00My Cornbread Recipe thanks to ElviaJust in time for Thanksgiving here is my cornbread recipe. Sorry no pictures this time but will have more in future posts. There would actually be mutiny if did not make this cornbread. It is like cake it is so sweet and good. Not your everyday run of the mill cornbread. Thanks to Elvia Flores who graced me with the recipe it has been an all time favorite in our family. Hopefully it will be to yours as well.<br />
Recipe:<br />
2 c. corn meal<br />
1 c. corn oil<br />
1 can sweetened condensed milk<br />
2 eggs<br />
2 cans cream style corn<br />
Preheat oven 400 degrees<br />
Mix all ingredients together<br />
Pour into 13x9 pan<br />
Bake for about 40 mins, check around 30 mins as all ovens are different and cook until golden brown around edges and top.<br />
Let cool 15 minutes, cut into cubes and serve......you get the first bite cause the first square is always the hardest to get out of the pan.....<br />
Refigerate, preheat and serve with leftovers or with chili the next day.....yummy.Madre Minuteshttp://www.blogger.com/profile/10420722938759714735noreply@blogger.com1