Monthly Archives: December 2010

Vegetable Stir Fry with Sesame Seeds over Rice

  • 1 1/2 cups vegetable broth
  • 3/4 cup uncooked long-grain white rice
  • 1 tablespoon margarine
  • 1 tablespoon sesame seeds
  • 2 tablespoons peanut oil
  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 large yellow onion, sliced
  • 2 cups sliced mushrooms
  • 2 teaspoons minced fresh ginger root
  • 1 teaspoon minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil

Preheat oven to 350°. In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.


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Stuffed Pasta Shell Salad

I hope everyone had a nice holiday. New year is in a few days; what are your plans for bringing in 2011? I am exited for 2011 because it will be easier to write and type then 2010, so perhaps there will be less forgetting what year it is.

  • 8 uncooked jumbo macaroni shells- cooked & drained first.
  • 2 TBS reduced calorie Italian dressing
  • 2/3 cup cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 2 TBS minced green onions
  • 2 tsp. grated Parmesan cheese
  • 1 tsp. lemon juice
  • 1/8 tsp. grated lemon peel
  • Dash salt & pepper

In shallow glass or stainless-steel bowl, combine macaroni shells and dressing; toss to coat. Cover with plastic wrap and let marinate in refrigerator until chilled.

In small bowl, combine remaining ingredients. Using slotted spoon, remove shells from bowl reserving dressing. Spoon 1/8 of cheese mixture into each shell; set shells on serving platter and drizzle with reserved dressing.

Serve shells on a bed of lettuce and surround with sliced tomatoes.

Makes 2 servings, 4 shells each.


Posted by on December 28, 2010 in Organic, Pasta, Recipes, Side Dishes


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Week 31 Menu





Christmas Dinner: Andouille Sausage with Cheese Ravioli



Dinner at Grandma’s House



Canned Pork and Potato Hash with Garden Salad





Beef Empanadas and House Salad with Two Cheeses



Meatballs and Spaghetti with Garlic Toast

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Posted by on December 24, 2010 in Frugal, Menus, Recipes


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I’m bringing this dessert to my In-Laws house for the annual holiday gathering. I am praying that I’ll be completely well by that day so can enjoy seeing relatives that are always fun to be around. I hope all of my readers are fairing well and are in good health!

Happy Holidays Everyone!

  • 2-1/2 cups strong brewed coffee, room temperature
  • 1-1/2 Tablespoons instant espresso granules
  • 9 tablespoons dark rum
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon table salt
  • 1-1/2 pounds mascarpone
  • 3/4 cup cold heavy cream
  • 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
  • 3-1/2 Tablespoons cocoa, preferably Dutch-processed
  • 1/4 cup grated semisweet or bittersweet chocolate (optional)

1. Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.

2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

Recipe: Tiramisu (Source: Cook’s Illustrated November & December 2007 issue)


Posted by on December 22, 2010 in Baking, Brunch, Desserts, Recipes


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Roasted Broccoli with Garlic

After four and a half days with the flu I am finally able to get out of bed today. My body screams for fresh greens so I’m giving it this recipe!


  • 1 large head broccoli (about 1 3/4 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon table salt
  • 1/2 teaspoon sugar
  • pepper to taste

For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

Adjust oven rack to lowest position, preheat oven to 500°. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

Place broccoli on baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.


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Week 30 Menu


Left-Overs / Clean Out Fridge


(Momma has a cold… Order Out)


Chicken Marsala and Roasted Broccoli with Garlic


Skillet Baked Ziti, and Leafy Green Salad


Sausage with Red Beans & Corn Bread with Left-Over Leafy Green Salad



Baked Potato Soup with Whole Wheat Bread

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Posted by on December 18, 2010 in Frugal, Menus, Recipes


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12 Days of Christmas

Please join me in a song about how this holiday season has been going.

Sung to the jingle of The 12 Days of Christmas.

On the first day of Christmas my true love gave to me: One pizza made with mozzarella cheese.

On the second day of Christmas my true love gave to me: Two puppy puke piles.

On the third day of Christmas my true love gave to me: Three hours of shoveling.

On the fourth day of Christmas my true love gave to me: Four over draft charges.

On the fifth day of Christmas my true love gave to me: Five purple balls. (don’t ask)

On the sixth day of Christmas my true love gave to me: Six strings of lights.

On the seventh day of Christmas my true love gave to me: Seven sitting sneezes.

On the eighth day of Christmas my true love gave to me: Eight board games playing.

On the ninth day of Christmas my true love gave to me: Nine loads of laundry.

On the tenth day of Christmas my true love gave to me: Ten sugar cookies.

On the eleventh day of Christmas my true love gave to me: Eleven jolly jingles.

On the Twelfth day of Christmas my true love gave to me: Twelve French Cuss Words.

And a pizza made with mozzarella cheese.

Happy Holidays!

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Posted by on December 15, 2010 in Journal, Parenting, Vegetarian


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