Friday, March 27, 2009


I am trying to get my other site where people are following there. Will those of you following me please go to

Sign up there. Hopefully I have it figured out...

Wednesday, February 18, 2009


Just in case you didn't know I moved please visit me at for a new giveaway. This time it is a years subscription to Bon Appetit.


Monday, February 9, 2009


It is official. I have moved. Come on over to and see my new site. While you are there read about my first giveaway. While you are at it subscribe to my blog so you can be updated weekly on my giveaways for the next few weeks.

Friday, February 6, 2009


Come visit me at

I will have give aways for the next four weeks.....

Please make a note and visit.


Thursday, February 5, 2009


Right now it is so cold here. I know it isn't as bad as what most of the country is going through but it is THAT bad for me. Tonight will be the third night in a row with the temps at 20 or the high teens. Brrrrrr. This cold weather really makes me want to eat hot and delicious soups. I got an email from a healthy eating group with links to allrecipe for these different types of soups. It is like the mother lode of soup recipes. I hope you can find one that you enjoy. I use that site regularly but I have never searched for a soup recipe. Soup is a great way to stretch your food dollar especially if you make your own vegetable, chicken or beef broths. It is so much healthier for you as well since you control what goes into the broth such as sodium.

I want to thank with HealthyCooking-GreenLiving for sending me this email. Some of these sound so yummy like Spinach and Leek and White Bean Soup, Miso Soup, love it but have never made it.

Bean Soups
More Bean Soup Recipes
Black Bean Vegetable Soup
Grandma B's Bean Soup
Spinach and Leek White Bean Soup
Escarole and Bean Soup
Pea Soups
Moong Dal
Vegan Split Pea Soup I
Yellow Split Pea and Frankfurter Soup
Split Pea Soup with Rosemary
Lentil Soups
Indian Dahl with Spinach
Rhinelander Lentil Soup
Moroccan Lentil Soup
Vegan Red Lentil Soup
Lentil Soup

First-Course Soups
Most of these soups have fewer than 100 calories per serving.
Miso Soup I
Tortilla Soup I
Japanese Onion Soup
Delicious Mushroom Soup
Garden-Fresh Tomato Soup
Main-Dish Meat Soups
Make your own stock, or use low-sodium canned broths as the base of these soups.
Peanut Butter Vegetable Chicken Soup
Caldo De Res (Beef Soup)
Vietnamese Beef Pho
Chicken Vegetable-Barley Soup
White Wine Chicken Soup
Main-Dish Vegetarian Soups
(If you are a vegetarian, omit the Worcestershire sauce from your recipe or check the label, as some brands contain anchovies.)
African Peanut Soup
Butternut Squash Bisque
Corrigan's Minestrone
Beaker's Vegetable Barley Soup
Hearty Lentil Soup

Low-Fat Substitutions
Here are a few tricks for upping the flavor of your soups while lowering their fat content:

If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.

Miso--fermented soybean paste--adds savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste.

Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.

To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way.

Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.

Quote of the Day

"Character is simply habit long enough continued."– Plutarch

About Plutarch
Plutarch, the Greek historian who penned more than 46 anecdote-laced biographies of famous Greek and Roman figures in his Parallel Lives series of books, was more interested in exploring the influence of character on a man's personal destiny than in writing dry histories. He was born in Greece during Roman rule, most likely in the year 46. He traveled extensively through the Roman Empire, finally returning home to become a priest of Apollo at the Oracle of Delphi. He died in the year 120.


Writers Workshop over at Mama's Losing it

Directions:For you newbies it's never to late to jump in!! Here is what you must do. Choose a prompt that inspires you most. Write. Come back Thursday and paste your blog URL into the Mister Linky that will be up...this way anyone can click on your name and head over to your place to see what you wrote.Feel free to write on more than one prompt if you so desire. I do it all the time, but it's my game...and I don't know how to it should be expected. And remember the more comment love you give, the more comment love you get so comment comment away.

The Prompts:

1.) Tell us about a lie you told that you later regretted.
2.) Choose a task you'd like someone to complete and write a poem asking them to do it.
3.) Describe a talent you have.
4.) Write a list of ten things on your mind this week.

I laid in bed and cried myself to sleep last night

I felt I had lost something, a part of you, a part of me, it wasn't right

You are breaking my heart one tiny piece at a time

All I want is for your life to be great but it is something only you can define

I want you to know the real person inside, the real You

Find what is in your heart and listen because it will be true

Love yourself, like yourself, find what is real and then give

Only then can you begin to really grow and flourish and live

Don't look to others to complete you, define you or make you whole

Look within, that is where the answers are, do not let life take its tole

Forgive me people. I don't know how it happened but my entire post became a link to Mama's site. Blogger is just too weird sometimes.

Monday, February 2, 2009


Wow. I have been in a funk. It is very cold and I can't stand it. This tells me that I should never move North. I don't think I would function very well. I missed posting yesterday because of the worst headache I have had in years. I rarely have one but this was a throbber that moved around but was mostly in the back of my head.

So dear friends I thought I would post another recipe to at least post something....

I got this recipe from Bon Appetit January issue. It sounds delish.....

Bacon- and Squash-Filled Crepes with Salsa Verde and Baby Greens Salad

Photograph by Maria Robledo January 2009

8 Servings

1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
Melted butter (for cooking crepes)

8 oz bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup
crème fraîche
1 tablespoon fresh lemon juice

salsa verde:

1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens
Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.
Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.
Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.
Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.
salsa verde
Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.
Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.
Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.
Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.

Quote of the Day

"When you cannot make up your mind between two evenly balanced courses of action, choose the bolder."– William Joseph Slim

About William Joseph Slim
The courageous British commander William Joseph Slim, who led forces during both world wars, led an impressive turnaround of the so-called Forgotten Army in Burma during World War II after he trained them how to fight in jungle conditions. He was born in 1891 in Bristol. He joined the army as a second lieutenant at the outbreak of World War I and was wounded in the battle of Gallipoli. He served as governor-general of Australia, a ceremonial role, from 1953 to 1960. He died in 1970.

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