CROCK POT WEDNESDAY and Cashew Chicken

Happy 3rd Birthday to my sweet Perfect Katybug!  I love you, Nana.


Welcome to Crock Pot Wednesday.  This is the last week to enter the April Giveaway.  The winner will be announced next week.  Be sure to link up with Mister Linky for your chance to win.  You increase your chances by becoming a follower of my blog, Twitter and Facebook.  Just leave me a comment telling me that you have done that.

 

This week’s CPW recipe is in honoring of my friends Wade, Susan, Mark and Angie and their families who are serving in mission capacities in China.  I know life for them and their children has changed dramatically during the time they have been there.  Please offer up a little (or big) prayer for them and the success of their ministries.

This favorite “Chinese” dish is easily adapted to the slow cooker and is lighter in fat and calories than the one you will find in your local “Go To China” restaurant.  You can make it fun for the family by offering up your own miso soup and fortune cookies along with the chicken.  You can find those at your local Wal Mart (that’s especially true here in Arkansas).

Cashew Chicken
Makes 6 servings
1 10.75-ounce can condensed golden mushroom soup
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken breast tenderloins
2 stalks celery, sliced (1 cup)
2 medium carrots, shredded (1 cup)
1 cup sliced fresh mushrooms or one 4.5-ounce jar sliced mushrooms, drained
1 8[ounce can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked brown rice, optional
Green onion tops, sliced (optional garnish)
Combine soup, soy sauce, and ginger in a 3 1/2 or 4-quart slow cooker.  Stir in chicken, celery, carrot, mushrooms, and drained water chestnuts.
Cover and cook on LOW for 6 - 8 hours or on HIGH for 3 – 4 hours. 
Stir cashews into chicken mixture.  If desired, serve over hot cooked brown rice.  Garnish with sliced green onion tops.

Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesdays, Tuesdays At the Table

GREEK SALAD WITH SARDINES from Eating Well

Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish.

While there are six different types of species of sardines,  more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as "pilchards," a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and Mediterranean with Spain, Portugal, France, and Norway being the leading producers of canned sardines.

History

Emperor Napoleon Bonaparte helped to popularize these little fish by initiating the canning of sardines, the first fish ever to be canned, in order to feed the citizens of his empire.   Extremely popular in the United States in the 20th century, sardines are now making a comeback as people realize that they are an incredibly rich source of omega-3 fatty acids and vitamin D.  Because they are small fish at the bottom of the food chain, they are not as likely to contain concentrated amounts of contaminants such as mercury and PCBs.

 

Greek Salad with Sardines

3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
3 medium tomatoes, cut into large chunks
1 large English cucumber, cut into large chunks
1 15-ounce can chickpeas, rinsed
1/3 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons sliced kalamata olives
2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined.  Add tomatoes, cucumber, chickpeas, feta, onion and lives; gently toss to combine.  Divide the salad among 4 plates and top with sardines. (Fresh sardines are really great if you can get them.  Lightly dredge them in salt and pepper seasoned flour and saute them in olive oil. )
Serve with warm pita bread.

Sardines are rich in numerous nutrients that have been found to support cardiovascular health. They are one of the most concentrated sources of the omega-3 fatty acids EPA and DHA, which have been found to lower triglycerides and cholesterol levels; one serving (3.25 ounce can) of sardines actually contains over 50% of the daily value for these important nutrients. Sardines are an excellent source of vitamin B12, second only to calf's liver as the World's Healthiest Food most concentrated in this nutrient. Vitamin B12 promotes cardiovascular well-being since it is intricately tied to keeping levels of homocysteine in balance; homocysteine can damage artery walls, with elevated levels being a risk factor for atherosclerosis.

Promote Bone Health

Sardines are not only a rich source of bone-building calcium, but they are also incredibly concentrated in vitamin D, a nutrient not so readily available in the diet and one that is most often associated with fortified dairy products. Vitamin D plays an essential role in bone health since it helps to increase the absorption of calcium. Sardines are also a very good source of phosphorus, a mineral that is important to strengthening the bone matrix.  Sardines' vitamin B12 rounds out their list of nutrients that support bone health.

Packed with Protein

Sardines are rich in protein, which provides us with amino acids. Our bodies use amino acids to create new proteins, which serve as the basis for most of the body's cells and structures. Proteins form the basis of muscles and connective tissues, antibodies that keep our immune system strong, and transport proteins that deliver oxygen and nutrients throughout our bodies.

How to Select and Store

Canned sardines packed in olive oil are preferable to those in soybean oil. Those concerned about their intake of fat may want to choose sardines packed in water. Look at the expiration date on the package to ensure that they are still fresh.

If you are purchasing fresh sardines, look for ones that smell fresh, are firm to the touch, and have bright eyes and shiny skin.

Pacific sardines are featured on the Super Green List of the Monterey Bay Aquarium's Seafood Watch. The Super Green List is considered "the Best of the Best" in seafood; to receive this designation a fish or shellfish needed to be among their "Best Choices" for sustainability, provide at least 250 mg of omega-3s in an 8-ounce serving, and contain low levels of mercury (less than 216 ppb) and PCBs (less than 11 ppb).

CANNED SARDINES can be stored in the kitchen cupboard, ideally one that is cool and not exposed to excessive heat. They have a long storage life; check the package for the expiration date so you know when you should use it by. Turn the can every now and then to ensure that all parts of the sardines are exposed to the oil or liquid in which they are packed; this will help keep them well-moistened. Unused portions of opened sardine cans should be refrigerated.

FRESH SARDINES are very perishable; they are best when stored at 28-32F. To store the fresh sardines, remove them from the store packaging, rinse them and place them in a plastic storage bag as soon as you bring them home from the market. Place in a large bowl and cover with ice cubes or ice packs to reduce the temperature of the fish. Remember to drain off the melted water and replenish the ice as necessary. Although fresh sardines will keep for a few days using this method, The World’s Healthiest Foods Organization recommends using the sardines as soon as possible, within a day or two. Don't forget that fish not only starts to smell but will dry out or become slimy if not stored correctly.

HOW TO ENJOY

Tips for Preparing Sardines:

Canned sardines require minimal preparation. For canned sardines packed in oil, gently rinse them under water to remove excess oil before serving. Fresh sardines need to be gutted and rinsed under cold running water.

A Few Quick Serving Ideas:

Sprinkle sardines with lemon juice and extra virgin olive oil.

Combine sardines with chopped onion, olives, or fennel.

Top sardines with chopped tomatoes and basil, oregano, or rosemary.

Balsamic vinegar gives sardines a nice zing.

Make a sauce with extra virgin olive oil, lemon juice, pressed garlic, Dijon mustard, and salt and pepper. Serve over sardines.

Information provided by World’s Healthiest Foods Organization.

Linked to: Foodie Friday,  Summer Salad Sundays

CROCK POT WEDNESDAY Cheesy Corn and Peppers

Thanks for joining me for this week’s Crock Pot Wednesday.  Be sure to link up with Mister Linky below.  Also, check out the current giveaway going on.

This is an easy side dish to make in the slow cooker.  It goes well with a variety of main entrees and generally pleases all.

2 pounds frozen corn kernels
2 Tablespoons butter, cubed
2 poblano chile peppers, chopped or l large green bell pepper and 1 jalapeno pepper, seeded and finely chopped
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
3 ounces cream cheese, cubed
1 cup (4 ounces) shredded sharp Cheddar cheese

Coat the slow cooker with nonstick cooking spray.  Add all ingredients except cream cheese and Cheddar cheese.  Cover.  Cook on HIGH 2 hours.  Add cheeses; stir to blend.  Cover and cook 15 minutes more or until cheeses melt.

8 servings

GIVEAWAY INFORMATION

There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.  Next week is the final week to enter.

Linked to:  Tempt My Tummy Tuesday, Tasty Tuesdays, Tuesdays at the Table.

MENU PLAN MONDAY for April 19

It’s Menu Plan Monday at I’m An Organizing Junkie; thanks for checking in on my menu for the week.

Monday:  Bunko Night for me.  Hubby is eating leftover Pesto Pasta with artichokes

Tuesday:  Greek Salad with Sardines (Eating Well, June 2010)

Wednesday:  Dance and Date Night.  We’ve missed the last couple of weeks because of conflicts.  I’m anxious to see what we remember!

Thursday:  Fish Tacos with Chipotle Mayo Slaw, Cheesy Corn and Peppers (CPW side dish for this week)

Friday:  The Perfect Ones are coming for the weekend.  They get to pick what we eat.

Saturday:  It’s Disney On Ice for all of us today.  I’m excited:)

CROCK POT WEDNESDAY:  Come back this week to join me for Crock Pot Wednesday and the April Giveaway. 

Linked to: 

NAME ABOVE ALL NAMES, Part 2

A couple of weeks ago, I shared how our Lord’s name is referenced in the books of the Old Testament,  This week, we will take a look at the New Testament.

In Matthew, Thou art the CHRIST, the Son of the Living God.
In Mark, He is the Miracle Worker.
In Luke, He is the Son of Man.
And in John, He is the Door by which everyone of us must enter.

In Acts, He is the Shining Light that appears to Saul on the road to Damascus.
In Romans, He is our Justifier.
In 1st Corinthians, our Resurrection and in
2nd Corinthians, He is our Sin Bearer.

In Galatians, He redeems us from the law.
In Ephesians, He is our Unsearchable Riches.
In Philippians, He is the Supplier of all of our needs, and in
Colossians, He’s the Fullness of the Godhead Bodily.

In 1st and 2nd Thessalonians, He is our Soon Coming King.
In 1st and 2nd  Timothy, He is the Mediator between God and man.
In Titus, He is our Blessed Hope.
In Philemon, He is a Friend that sticks closer than a brother, and in
Hebrews, He’s the Blood of the Everlasting Covenant.

In James, He is the Lord that heals the sick.In 1st and 2nd Peter, He is the Chief Shepherd.
In Jude, He is the Lord coming with ten thousand Saints, and in
Revelation, lift up your eyes, Church, for your Redemption draweth nigh.

HE IS OUR KING OF KINGS AND LORD OF LORDS.

Linked to: Spiritual Sundays

FIVE MINUTES FOR MOM’S ULTIMATE BLOG PARTY 2010

This is our Benchmark and SAT test week at school; I am soooooooooooooo glad that we are almost finished.  My students have done well for these first four days, but I know from previous experience that they will have a “sag” day tomorrow.  And wouldn’t you just know that the longest test is, of course, on Friday!  Go figure.

Fortunately, once test week is over, we will be able to enjoy some of this beautiful spring weather that we have been having by doing other “fun” activities.  We worked so hard all year not only preparing for THE TEST, but making sure that we were getting all of the standards met as well.  So last Friday I decided to give them a break and get them outside to unwind for the week ahead.  They loved it!  The day was warm and beautiful with blue bird skies.  Sidewalk poetry was the order of the day!

 

Just wanted to share one of the pleasures of my year as their teacher.  Go check out what others are sharing for the 2010 Ultimate Blog Party.

Congratulations to my students for a successful week:)

CROCK POT WEDNESDAY Chicken and Shrimp Jambalaya with a Giveaway

Thanks for joining me for this week’s Crock Pot Wednesday.  Be sure to link up with Mister Linky below.  Also, check out the current giveaway going on.

There are any number of ways to make jambalaya, but whatever you choose to add to make it your special dish, I just know it will be delicious.  I don’t always know what is going to end up in mine, but it usually involves chicken and shrimp. 

Beth Hensperger’s book Not Your Mother’s Slow Cooker: Family Favorites has a basic version that I adapt.  Of course, You just know that I’m gonna’ change it up which is what you should do to suit your family.

1 large yellow onion, chopped
1 cup thinly sliced celery
1 (14.5) ounce can low sodium diced tomatoes with their juice (I use part hot Rotel.) 1 (14.5) ounce can low-sodium chicken broth
1/3 cup tomato paste
1 1/2 Tablespoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning (I use Emeril’s Bayou Blast) 1 pound skinless, boneless chicken breasts halves or thighs, trimmed of fat and cut into 3/4-inch pieces
1 1/2 cups raw converted rice
8 ounces large shrimp, peeled and deveined
3/4 cup chopped green bell pepper

Coat the inside of the crock with nonstick cooking spray.  Combine the onion, celery, tomatoes, broth, tomato paste, Worcestershire sauce and Cajun seasoning in the crock.  Stir in the chicken and rice.  Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2 to 3 hours, until most of the liquid is absorbed, the chicken is cooked through, and the rice is tender.

Stir in the shrimp and bell pepper.  Set the cooker to HIGH, cover and let stand for 10-15 minutes, until the shrimp are pink and firm.  Serve immediately in shallow bowls with fresh French bread and butter.

When I made this recently, I also added in crawfish tails and chopped Andouille sausage.  I added the sausage in with the chicken, but I waited to add the crawfish tails with the shrimp since they are already cooked.  You can also add in ham or other smoked sausage.  I think the chicken thighs add more flavor, but the breasts will have fewer calories.

Serves 4
GIVEAWAY INFORMATION
There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.
Linked to:  Tempt My Tummy Tuesday, Tasty Tuesdays, Tuesdays at the Table.

COOKING ELLIE in MY BELLY Garlic Basil Shrimp

This week’s Cooking Ellie in My Belly comes from her book So Easy, page 151.  Thanks to Margaret at Tea and Scones for hosting us.

4 servings, serving size 1 cup shrimp mixture and 3/4 cup orzo
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste  (I added a sprinkle more.) 
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves (I added more.)
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black

3 cups cooked orzo, preferably whole wheat

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve over the orzo.

Per Serving:

Calories 260; Total Fat 10 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 2 g); Protein 30 g; Carb 6 g; Fiber 1 g; Cholesterol 215 mg; Sodium 215 mg

So quick and easy with good but not great,  flavor:)  I think it would be really good with some fresh spinach or arugula added in.  I will give that a try the next time I prepare this.  Another idea that I might try is subbing some canned tomatoes with basil and garlic (drained) or some variety of Rotel (ya’ know me and my Rotel!).  I just kept wanting this dish to have more kick.

Thanks, Margaret.

Linked to:  Foodie Friday, Friday Feasts and Food on Friday.

HOW TO COOK QUINOA and Paula’s Quinoa with Sweet Potatoes and Black Beans with Pork Tenderloin

 

GIVEAWAY INFORMATION

 

There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.

 

How to Cook Quinoa

 For those of you  who are still unfamiliar with quinoa, I thought I would give you a little background material and a demonstration on how it is to be cooked.  (That’s not me in the video.  I haven’t stepped up to video blogging just yet:)

I first became aware of quinoa when my teaching partners and I were involved in a year-long study with our students on Latin America that was to culminate in a Latin American Fiesta.  Part of my group’s responsibility was to research and prepare native foods.  Until that time, I don’t believe that I had ever heard of quinoa.  I certainly had never prepared it.

There was no such thing as online ordering, so I began inquiring about quinoa at area health food stores.  Beans, Grains and Things (now Whole Foods) was able to locate a supplier, and I placed my first order.  Fortunately, quinoa products are now readily available in most markets.  There is always some form of quinoa in my pantry.

Quinoa is native to the Andes Mountains of Bolivia, Chile, and Peru. This crop (pronounced KEEN-WAH), has been called 41 vegetable caviar" or Inca rice, and has been eaten continuously for 5,000 years by people who live on the mountain plateaus and in the valleys of Peru, Bolivia, Ecuador, and Chile. Quinua means "mother grain" in the Inca language. This crop was a staple food of the Inca people and remains an important food crop for their descendants, the Quechua and Aymara peoples who live in rural regions.

Quinoa is a highly nutritious food. The nutritional quality of this crop has been compared to that of dried whole milk by the Food and Agriculture Organization (FAO) of the United Nations. The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains.  Quinoa is higher in lysine than wheat, and the amino acid content of quinoa seed is considered well-balanced for human and animal nutrition, similar to that of casein.

Quinoa is used to make flour, soup, breakfast cereal, and alcohol. Most quinoa sold in the United States has been sold as whole grain that is cooked separately as rice or in combination dishes such as pilaf. Quinoa flour works well as a starch extender when combined with wheat flour or grain, or corn meal, in making biscuits, bread, and processed food.

Seed coats are usually covered with bitter saponin compounds that must be removed before human consumption.  The marketable seed is usually white in color. The leaves are frequently eaten as a leafy vegetable, like spinach. Seed imported from growers in South America is sold in the United States in health-food stores and gourmet food shops at high prices.

Quinoa grain has a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Information courtesy USDA. Photos courtesy Quinoa.Net.

Sorry about the size of the video.  I could not figure out how to  alter the embed code.

You can find some additional quinoa recipes here:  Quinoa.Net

PAULA DEEN’SS QUINOA WITH SWEET POTATOES AND BLACK BEANS

4 cups chopped sweet potatoes (about 2 medium)
1 sweet onion, sliced (Maui or Vidalia are good choices)
3 cloves garlic, crushed
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 Tablespoon olive oil, divided
1 (1-pound) trimmed pork tenderloin
1 Tablespoon Paula Deen Paprika Spice Blend (I substituted Emeril’s Bayou Blast which I already had prepared.)
1 3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup queso fresco cheese (can substitute feta)
1/4 cup chopped fresh cilantro
2 Tablespoons fresh lime juice

Preheat oven to 400 degrees.  Spray a rimmed baking sheet with nonstick cooking spray.

In a large bowl, combine potatoes, onion, garlic, 1/4 teaspoon salt, pepper, and 1/2 Tablespoon oil.  Spread potato mixture evenly on half of prepared baking sheet.  Place tenderloin on other half of baking sheet.  Rub remaining 1/4 teaspoon salt and Paprika Spice Blend evenly on tenderloin.  Bake for 20 minutes, or until tenderloin is cooked to desired degree of doneness and potatoes are tender.  Remove and discard garlic cloves.  Let tenderloin stand for 10 minutes before slicing.

In a medium saucepan, combine broth and quinoa over medium-high heat.  Bring to a boil; cover and reduce heat.  Simmer for 10 minutes or until liquid is absorbed.

In a large bowl, combine potato mixture, cooked quinoa, black beans, queso fresco, cilantro, lime juice, and remaining 1/2 Tablespoon olive oil.

Serve tenderloin over quinoa mixture.

While we really enjoyed this dish…lots of color and flavor…I would probably just grill the tenderloin next time.  I will also just plan to season it with the jerk seasoning that we really like.  Otherwise, I thought it was great!  This would be equally good by itself as a side dish or served with grilled chicken.

Linked to:  Tempt My Tummy Tuesday, Tasty Tuesdays, Tuesdays at the Table.

CROCK POT WEDNESDAY with Paula’s Turnip Green Soup and CPW Giveaway

Welcome to Crock Pot Wednesday.

GIVEAWAY! 

There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.

Be sure to sign up with Mister Linky below. 

I don’t think that I have ever had Turnip Green Soup before, but I was intrigued when I saw this recipe in Paula Deen’s Cooking With Paula Winter Comfort Issue (p. 39).  With black-eyed peas and turnip greens, it just HAD to be good.  Here is her recipe with my adaptations of ingredients and suggestions for slow cooker preparations.

PAULA’S TURNIP GREEN SOUP

Makes about 5 servings

1 pound Mexican chorizo
3 cups chopped onion
1 1/2 cups sliced carrots (I used frozen carrots from the freezer.) 1 32-ounce package cut-and-washed turnip greens (I used frozen turnip greens plus some chopped fresh kale and spinach from the frig.  I think I would use a lesser amount when making this again.) 1 48-ounce carton chicken broth (I used low-sodium.) 2 15-ounce cans black-eyed peas, drained and rinsed.  (I used frozen purple-hull peas because we like them better.) 1 14.5-ounce can fire-roasted tomatoes (Next time I will use an equal amount of hot Rotel.) 1 teaspoon crushed red pepper
1/2 teaspoon ground black pepper

In a large stockpot, combine chorizo, onion and carrots.  Cook over medium-high heat, stirring frequently, for 7 – 8 minutes, or until sausage is browned and crumbly.  Add turnip greens and cook, stirring constantly, for 3 minutes or until wilted.  Add chicken broth,black-eyed peas, tomatoes, crushed red pepper and black pepper.  Bring to a boil; reduce heat and simmer for 35 minutes, or until greens are tender.

Chorizo: a spicy pork sausage made with fresh pork.  Remove the casings and crumble the sausage before cooking.  Substitute another spicy uncooked sausage if you can’t find Mexican chorizo.

Adaptations for the crock pot:
In a large skillet, combine the sausage and onion and cook until the sausage is browned and crumbly. 

Add the sausage mixture to the crock pot insert.  Add the carrots, peas, chicken stock, tomatoes, crushed red pepper and black pepper.  Cook 6-8 hours on LOW.  Stir in the turnip greens and cook on HIGH 1-2 hours.  Check seasonings.

I really liked this!  I served it with sour cream cornbread, and grilled pears with goat cheese and Tamari seasoned pumpkin seeds.

I think you could use leftover baked ham as well, and I may give that a try the next time I make this.  The andouille was not spicy enough, and the soup needed some extra kick. 

Linked to:  Tempt My Tummy Tuesday, Tasty Tuesdays, Tuesdays at the Table.

MENU PLAN MONDAY for April 5 CPW Giveaway

Our girl, Paula, had some recipes in her winter comfort issue that I had earmarked to try.  Since Spring has sprung, I decided that the time had come to do just that:)  Plus, what is really nice, is that I have all of the ingredients except the fresh vegetables on hand.  Gotta’ love that!

Monday: Shrimp, Spinach and Mushroom Barley Risotto (p. 29) Recipe follows.

Tuesday: Turnip Green Soup (p. 39) and Sour Cream Cornbread, Grilled Pears with Goat Cheese Croutons

Wednesday:  Dance Lesson and Date Night (We missed last week because our instructor was sick and Hubby had a jury trial that went late.)

Thursday: CEiMB  Garlic Basil Shrimp over Orzo, Garlic-Mozzarella Bread

Tuesday: Turnip Green Soup (p. 39) and Sour Cream Cornbread, Grilled Pears with Goat Cheese Croutons

Friday:  Quinoa with Sweet Potatoes and Black Beans (p. 31), Pork Tenderloin, Spinach Salad with Glazed Pecans, Gorgonzola and Dried Cranberries, Raspberry Vinaigrette Dressing.  Recipe posted Friday.

Saturday: Grilled Chicken with McConnell’s Barbeque Sauce, Grilled Corn on the Cob, Mixed Green Salad with Bleu Cheese Dressing.

Crock Pot Wednesday this week will feature Paula’s Turnip Green Soup with my adaptations.

 GIVEAWAY! 

There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week.  Each link earns an entry in the proverbial “crock pot.”  You can also earn extra entries by becoming a new follower here, on Twitter or on Facebook.  Just leave me a comment each time that you do.

Be sure to sign up with Mister Linky on Tuesday.

 Someone asked me recently about my breakfast and lunch menus.  Honestly, I don’t really have those.  Hubby is the breakfast cook because I start my work day at 7 while he doesn’t usually start until 8:30 or 9. I usually take leftovers or a salad for lunch.  Sometimes it’s just yogurt and a piece of fruit.  I keep things on hand that Hubby is comfortable fixing for breakfast (oats, cereal, smoothie ingredients, peanut butter, cheese, sausage balls, breakfast rolls, pancakes, bagels, English muffins, etc.), and since he is in charge of the preparation otherwise, it’s always a surprise for me after I get out of the shower in the morning.  Is that sweet or what?

I always bake at least one loaf of a multi-grain bread each week.  We use that for toast, croutons and sandwiches.

SHRIMP, SPINACH AND MUSHROOM BARLEY RISOTTO

Makes 4-6 servings

6 cups water
1 pound large fresh shrimp, peeled and deveined
1 Tablespoon olive oil
1 (8-ounce) package baby bella mushrooms, quartered
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon salt, divided
1 (11-ounce) box quick-cooking barley
1/2 cup white wine
3 cups chicken broth
4 cups fresh baby spinach
1/2 cup shredded Parmesan cheese
2 Tablespoons fresh lemon juice
1/4 teaspoon ground black pepper

In a large saucepan, bring water to a boil over medium high heat.  Add shrimp and cook for about 3 minutes or until shrimp are pink and firm.  Drain and plunge shrimp into ice water to stop cooking.  Remove from water; set aside.

In a large Dutch oven, heat oil over medium-high heat.  Add mushrooms, onion, garlic and 1/4 teaspoon salt; cook 5 minutes or until vegetables are browned and tender.  Remove mushroom mixture from pan; set aside and keep warm.  Add barley to pan and cook for 1 minute, stirring constantly.  Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.  Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.  Stir in shrimp, mushroom mixture, spinach, cheese, lemon juice and pepper.  Serve immediately.

Linked to: 

THE LEGEND OF THE DOGWOOD TREE

I’m sure you’ve heard it before, but it bears repeating:

“When Christ was on earth, the dogwood grew
To a towering size with a lovely hue.
Its branches were strong and interwoven,
And for Christ's cross its timbers were chosen.

 
“Being distressed at the use of the wood,
Christ made a promise which still holds good:
'Never again shall the dogwood grow
To be large enough for a tree, and so,
Slender and twisted it shall always be,
With cross-shaped blossoms for all to see.


“'The petals shall have bloodstains marked brown,
And in the blossom's center a thorny crown.
All who see it will think of me,
Nailed to a cross from a dogwood tree.
Protected and cherished this tree shall be,
A reflection to all of my agony.'”

Pink dogwood

The pink dogwood is said to represent the blushing of shame for shedding innocent blood. The weeping dogwood represents a heartfelt cry over this tree's being used to crucify Christ.

To the best of my knowledge, there is no Biblical support for this legend.  Just as Christ used parables to illustrate his messages so that we could understand them, we can use the legend of the dogwood to remind ourselves of the most important of all messages:

His blood, shed on the Cross at Calvary, bathed me and I can have faith knowing that…

HE IS RISEN!

Glory to His

Name

Linked to:  Pink Saturday and Spiritual Sunday.

CUPCAKES FOR EASTER

We will be heading out later today to spend Easter weekend with the Perfect Babies.  With soccer on Saturday morning, a birthday party that afternoon, an Easter egg hunt that evening and Sunday church services, it will be a busy weekend.  However, I always like to find time to have a cooking project with them.  Even at 4 and 2, they are becoming quite the little chefs.  I just love it:)

This weekend we will be making and decorating Easter cupcakes, so I’ve been gathering up some ideas for that.  I thought I would share some of those in case you are whipping up a cooking project with your perfect ones as well.

1 package (2-layer size) white cake mix
1 cup  boiling water
1 package. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
Green, yellow and red food coloring

Suggested decorations: JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows

Prepare cake batter and bake as directed on the package for cupcakes.  Cool in pans 10 minutes.  Pierce tops with a fork.

Add boiling water to gelatin mix in a small bowl; stir 2 minutes until completely dissolved.  Spoon over cupcakes.  Refrigerate 30 minutes.  Tint the Cool Whip with food coloring and spread over the cupcakes. 

Decorate as desired.  Keep refrigerated.

Decorating Ideas:

Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center.
Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.

Tinting Coconut

Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

Photo and recipe courtesy of Kraft.

Makes 24

1 package (18 1/4 ounces) white cake mix
1 container (16 ounces) vanilla frosting
Flaked coconut (about 1 cup for each desired color)
Assorted food colors
Candies for decorating, such as jelly beans or gum drops (optional)

1. Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks. Frost cupcakes.

2. Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.

3. Sprinkle frosted cupcakes with tinted coconut. Decorate as desired with candies.

Photo and recipe courtesy of McCormick

 Aren’t these just the cutest!

Makes 12
1 container (16 ounces) vanilla frosting
Assorted food colorings, including NEON
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.
2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.
4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.

Test Kitchen Tips:

• To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.

• For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Photo courtesy of McCormick

Click on the following pictures to go to the recipe:

Photos courtesy of Food Network

Photo courtesy of Betty Crocker

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Linked to:  Food on Friday, Friday Feasts, Foodie Friday

Happy Easter!