I used this recipe from days past. Yumm.
So this is the change up (because there's always a change up):
Do not drain the beans - the whole shebang goes in!
|You can tell when David has been hitting the cake. He doesn't like the edges.|
|Bread and dill not added yet.|
The lid is not tight, just sits on top
|browned pork roast on top of veggies and liquids|
|a giant kettle korn setup - not my kitchen|
1 lb bag dry 15 bean soup
1-2 lb smoked ham hock
2 palmfuls real bacon bits
1-2 cups onion (chopped)
1 can diced tomatoes
1 can chicken stock
1/2 tsp chili powder
1 slosh wine
1 stick carrot (slices or chunk)
1 stalk celery (slices or chunk)
1 garlic clove (minced)
1 slosh of my homemade datil pepper sauce
|Ninety minutes later...|
|Lean computer monitor on right side.|
|Eggplants and Sweet Peppers from my garden.|
2 regular Pet Ritz pie crust
Little bit of softened butter
2 c. heavy or whipping cream
5 large eggs
3/4 tsp. salt, 1/2 tsp pepper, 1/8 tsp. nutmeg
If you have Fox Point Seasoning, use that instead of salt
12 slices Swiss cheese, cut into small chunks
2 tbsp. minced onion
2 tbsp. butter
1-1/2 cups chopped spinach
Preheat oven to 425 degrees. Spread little bit of soft butter over pie crusts, then put half of the spinach and cheese in each crust. In bowl, mix with fork or wire whisk, cream, eggs until well blended. In a saucepan, melt 2 tablespoons butter; add onion and cook until tender. Into cream mixture, add seasonings, butter and onion. Pour mixture into pie crust. Place on sturdy foil covered baking pan (one that won't warp when heated). Bake 15 minutes; turn oven to 325 degrees (you may need to cover the crust with a foil jacket to protect it from over browning) and bake 35 minutes longer or until knife inserted in center comes out clean.
Adapted from: The Diva Dish
1 C. dry quinoa (cooked and cooled)
½ C. cherry tomatoes, sliced
1 avocado, diced
1 C. spinach, chopped
¼ C. cilantro, chopped
1/2 C. sweet onion, diced
2 small cloves garlic, chopped
1 stalk celery, diced
10 baby carrots, diced
½ cucumber, peeled, seeds removed, diced
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
2-3 tsp. honey
1/2 tsp. cumin
dash of salt and pepper
Salmon on Wilted Spinach
A good swirl of olive oil, almost sizzling
2 nice sized salmon filets
Penzey’s Sunny Paris seasoning
Put the filets into the hot oil and sprinkle with lemon juice and a good shake of seassoning.
Flip, and add same again. Once cooked through, set aside and in the hot pan:
2 C. spinach
Leave the spinach in the pan about a half minute until it starts to wilt.
Place spinach on the plate and top with salmon.
· 1 can sliced pineapple, reserve juice for batter
· 3/4 stick unsalted butter
· 3/4 cup packed light brown sugar
· 1 1/2 cups all-purpose flour
· 2 to 3 teaspoons ground cardamom
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 3/4 stick unsalted butter, softened
· 1 cup granulated sugar
· 2 large eggs
· 1 teaspoon vanilla
· 1 tablespoon dark rum
· 1/2 cup pineapple juice
· 2 tablespoons dark rum for sprinkling over cake
· a well-seasoned 10-inch cast-iron skillet
Preheat oven to 350°F.
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.