Guess Again!

Is there powdered milk in this?

No.

Is this the milk brand that I don't like?

No.

Is this milk expired?

Maybe. By 3 weeks.

Since no one was going to drink the milk, besides me, I used it to make an easy soup. Traditionally bisque is made with seafood. But there is nothing traditional about this blog.

4- minute Tomato Bisque
serves 4

1-11 oz can tomato soup
1 pt. (2 c.) half and half or whole milk
1/2 t. dried basil
1 t. dried minced onion
1 t. sugar or to taste
buttered croutons
dill

Combine all ingredients except croutons and dill. Bring just to boiling gradually. Simmer for 2 min., stirring constantly. Serve topped with croutons and dill.

Can't Do It.

I cannot make a decent baked bean from scratch to save my life. I opened a bottle of beans that I had made. Not good. Too strong. I combined them with my favorite baked bean recipe. Oh and threw in some T-Dawgs sauce for good luck. Luck was mine as they did get eaten. Maybe that should be my new baked bean recipe from scratch, beans and
T-Dawgs sauce.

Baked Beans

2 pounds canned baked beans (Campbell's)
1 t. prepared mustard
One small onion, chopped
Sprinkle salt and pepper
1 T. brown sugar (I add more)
1/2 c. ketchup
4-5 strips bacon

Combine all ingredients except bacon. Pour into casserole dish. Place bacon on top. Bake 350 for 1 1/2 hours.

Fresh Blueberries

Blueberry Crisp
1 pkg (16 oz) frozen blueberries (do not thaw) or 3 c. blueberries
2 T. lemon juice
2/3 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
1/4 tsp salt
1/3 c. butter or marg. softened
cream or ice cream

Heat oven to 375. Place blueberries in ungreased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients except cream until large crumbles form (more like clumps); sprinkle over blueberries. Bake uncovered until topping is golden brown and blueberries are hot, about 30 min. Serve with cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.


To freeze blueberries: Don't wash. Washing berries before freezing makes them tough. I simply put my blueberries in their container (10 pound box) in the freezer. After they are frozen, I scoop them up with my plastic quart measuring cup and bag them by quarts in freezer bags. I mark that they are unwashed along with the date. It couldn't be easier! Be sure to wash them before using. For more freezer space, use a vacuum sealer system for food to bag the berries.

Fresh Basil

In the garden. Recipe from Ina Garten


Chicken with Goat Cheese and Basil

6 boneless chicken breasts, skin on (This can be hard to find. Ask a good butcher for it. Or you can just use chicken thighs with the skin on).
8 to 10 ounces garlic and herb goat cheese, such as Montrachet (plain works as well)
6 large fresh basil leaves
olive oil
kosher salt and freshly ground black pepper

Preheat oven to 375 degrees.

Place chicken breasts on a sheet pan lined with foil. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus a large gasil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, then sprinkle them very generously with slat and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

What?

I thought sweet potatoes lasted forever. Especially in the refrigerator. Moldy refrigerated sweet potatoes? That's what I get for buying organic.

Sweet Potato Fries
Pre-heat oven to 450.
Wash and peel sweet potatoes. Cut into french fries.
Place in large bowl and drizzle with just enough oil to coat. I used coconut oil.
Sprinkle with salt to taste. Stir to distribute the oil and salt.
Place on cookie sheet in a single layer. Bake for 20 min. or to desired crispiness.

All Things Arugula

Grilled Pizza With Steak, Pear, and Arugula

Serves 4

From Southern Living

Ingredients

• Vegetable cooking spray
• 1/2 pound flank steak
• Salt and pepper
• 1 tablespoon olive oil
• 1 1/2 teaspoons white balsamic vinegar
• 1 (12-inch) pre-baked pizza crust
• 1 red Bartlett pear, peeled and sliced
• 1 1/2 cups fresh arugula, divided
• 1/4 cup crumbled Gorgonzola cheese
• Freshly cracked pepper

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
2. Season flank steak with salt and pepper.
3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.
4. Meanwhile, whisk together oil and vinegar in a small bowl.
5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).
6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.
7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.
Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.

Easy Pizza Dough
From allrecipes.com
Se rves 15

Ingredients

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Nutritional Information

Amount Per Serving Calories: 112 | Total Fat: 2.1g | Cholesterol: 0mg

Penne Salad with Roast Beef, Arugula, Radicchio, and Capers

From Food and Wine Quick from Scratch Yield: Serves 4 Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish. RECIPE INGREDIENTS 3/4 pound penne 1/4 pound arugula (about 2 bunches), stems removed, leaves torn into pieces 1 head radicchio (about 6 ounces), torn into pieces 1/4 cup drained capers 6 tablespoons olive oil 3 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/2 pound thin-sliced cooked roast beef, cut into strips 2-ounce chunk parmesan cheese, or 3 tablespoons grated Parmesan
DIRECTIONS In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again. TO SERVE: Mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 650 Fat. Total: 28g Fiber: 3g Carbohydrates, Total: 70g Sodium: 1615mg % Cal. from Fat: 39% Cholesterol: 38mg Protein: 30g

Fresh Arugula Meets Old Tomatoes

I picked about a 1/2 bushel of arugula from my garden. I used it in this yummy pasta dish. Did I mention I also use some of my old marinated dried Roma tomatoes? No? It must have slipped my mind.

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

Source: Quick from Scratch - Pasta

Yield: Serves 4 Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results. RECIPE INGREDIENTS 6 reconstituted sun-dried tomato halves, chopped 2 cloves garlic, smashed 1 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/3 cup plus 1 tablespoon olive oil 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips (I used one can of chicken) 6 ounces arugula (about 3 bunches), cut into1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed 1/2 pound penne
DIRECTIONS In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm. Since my dried tomatoes are marinated, I didn't use any of the spices. I blended my dried tomatoes, making a paste and then added the oil with the blender running. I didn't need to reconstitute them either as they are packed in oil.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 552 Fat. Total: 24g Fiber: 2g Carbohydrates, Total: 46g Sodium: 521mg % Cal. from Fat: 39% Cholesterol: 70mg Protein: 37g

Fresh Raspberry Pie

Raspberry Pie

4 c. fresh raspberries (frozen works as well but do not thaw)
1 to 1 1/2 c. sugar (to taste)
1/4 c. cornstarch
1-2 T. lemon juice (to taste, optional)
1/4 c. butter
 

Line a 9-inch pie plate with pastry dough. Place raspberry mixture in pie shell, heaping fruit toward the center. Dot with butter. Add the top crust, crimping edges and cutting several vents for steam to escape. Brush with water and sprinkle with sugar. Or run light stream of water over pie. Pour off excess. Sprinkle with about 2 T. of sugar.

Bake 45 for 15 min. Reduce oven to 350. Lay a sheet of foil on top of pie and bake 45 minutes, until fruit is bubbly.

Pie Crust

food.com/recipe/my-no-roll-pie-crust-51537

1 1/2 flour

1 t. salt

2 t. sugar

2 T. milk

1/2 c. oil 

• Mix dry ingredients together in a bowl. Add the oil and milk.
• Mix until it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
  
• One crust pie, excellent for cream pies and crumb topped baked pies.
• To make a two crust pie, I make the bottom and press into the pie plate. Then for the top crust just put it between wax or parchment paper and roll top crust out, pick up bottom of paper and flip on top of pie. Dampen the surface before laying down the first sheet of wax paper.  This will stop the sliding as you roll.  I also tear the wax paper long enough to hang over the edge and hold it with my body. Don't pre-bake the bottom for a 2 crust.