tag:blogger.com,1999:blog-55149682765693267982024-03-14T10:50:13.349+00:00Healthy, happy and herby!A blog about living life to the fullest where recipes, pictures, and randomness abound. Every day is a journey and most days I like to take the long way. Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-5514968276569326798.post-48456719733502123822017-03-31T14:47:00.000+01:002017-03-31T14:47:51.741+01:00A Birthday Surprise and Cinnamon Roll Cake<div style="text-align: justify;">
I am just back from spending a week in the US, celebrating my mum's 70th birthday. I was also able to see most of my kids and their families. My trip was a surprise to my mum and I am so glad we were able to make it happen. My uncle also surprised her by using his expiring air miles to come for the weekend. We had a great time together and a big thank you goes to all who had a hand in making it happen. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-ZYu_7ODW2rwzNnLwCsi_QxclptM7qCrvTLX1bJMFMpFb4gOfF__Zpdz2rn_lJpvVqJ3LVjrX6vYcQaAZbVeL992rywN9ELHn714UPNUrSd7GpIqrZX5-pLxZKxeVTXuMfchoW06y47L/s1600/17362435_10154441869378907_794480068193361536_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-ZYu_7ODW2rwzNnLwCsi_QxclptM7qCrvTLX1bJMFMpFb4gOfF__Zpdz2rn_lJpvVqJ3LVjrX6vYcQaAZbVeL992rywN9ELHn714UPNUrSd7GpIqrZX5-pLxZKxeVTXuMfchoW06y47L/s320/17362435_10154441869378907_794480068193361536_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, my mum and my uncle.</td></tr>
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One of my "must do" things, every time I go home, is to visit <a href="http://www.tonyspizzawaupun.com/home.html" target="_blank">Tony's Pizza</a>. A favourite hang out in my growing up years, it serves the best Italian Sausage sandwich around. They are also famous for their football (both in shape and size) pizza which feeds a crowd and one is recommended to serve 6-10 people! Having a meal there is never a disappointment. What is disappointing is realising that I am now the old people in the booth . . .</div>
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On another note, I have a great recipe for you today, it's not for the calorie conscious so beware! Make it when you are going somewhere so you don't eat it all yourself. If you have good self-control you can freeze it in portions and warm it up in the microwave before serving. I made this to take to work before I went off on holiday and unfortunately didn't take any pictures before it was demolished, sorry about that, maybe next time!</div>
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The measurements are US measurements so you will need to <a href="http://www.convert-me.com/en/convert/cooking/" target="_blank">convert</a> if you are making it elsewhere. </div>
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<u>Cinnamon Roll Cake:</u></div>
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3 cups flour</div>
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1/4 teaspoon salt</div>
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1 cup sugar</div>
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4 teaspoon baking powder</div>
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1 1/2 cups milk</div>
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2 eggs</div>
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2 teaspoons vanilla</div>
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4 tablespoon butter, melted</div>
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8 ounces butter, softened</div>
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2 tablespoons flour</div>
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1 tablespoon cinnamon</div>
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Use an electric or stand mixer to thoroughly combine the first six ingredients. Slowly add the melted butter. Pour this batter into a greased 9x13" baking pan. In a large bowl mix the remaining ingredients until well combined. Drop by spoonfuls onto the top of the batter and then use a knife to swirl it into the cake batter. There is no right or wrong, the more you swirl the more evenly flavoured the cake will be, if you swirl less you will have "pockets" where the butter melts and leaves carmelised cinnamon sugar behind. Bake at 350 (f) for 25 - 30 minutes or until toothpick inserted near the centre comes out nearly clean.</div>
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While the cake is baking make the frosting:</div>
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<u>Cream Cheese Icing</u></div>
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2 ounces butter, softened<br />
3 ounces cream cheese, softened<br />
1 1/2 cup powdered (icing) sugar<br />
1 teaspoon vanilla<br />
1/8 teaspoon salt (or use salted butter)<br />
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Use an electric or stand mixer to combine all ingredients until smooth. Spread the frosting on the cake while it is still warm. I use half and freeze the other half for another time but feel free to use it all if you want, no frosting shaming here!</div>
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This cake is best served warm or room temperature, I just pop a piece into the microwave to warm it up before I eat it.<br />
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-64472232947581405222017-02-15T20:38:00.001+00:002017-02-15T20:47:35.202+00:00Hello old friends, did you miss me?<div style="text-align: justify;">
WOW!!! It has been three years and three months since I last posted on here. Where does the time go? </div>
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We have had lots of changes since I last was on here. I moved jobs, I am now a trainee Paralegal with a large Scottish law firm. I work in the Executries department and I love it. We have a great team and the work is busy and interesting. I am also taking a course which will eventually lead me to being a qualified Scottish Law Accountant. I am taking the first year of the course just now and will take the second year once it is offered. </div>
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Larry and I got married in June of 2015. We had a registry wedding and a reception in the pub where we met and then had a second reception back in the US in October. Both events were perfect. It's a wonderful thing to be married to your best friend!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksycxObsc1wP9q8Za3DrEv5jAKZTy1JDwmlVbA0m-L6CqMqmVM_tWaOVgo_39Jn7Oaj3a3NqPNqE8BGzhsn2cQBJC8hUU5vEpM_PXDNa1si9DpafIGJYykU0hQWUw1gdw7Dl_mHF9KUAZ/s1600/125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksycxObsc1wP9q8Za3DrEv5jAKZTy1JDwmlVbA0m-L6CqMqmVM_tWaOVgo_39Jn7Oaj3a3NqPNqE8BGzhsn2cQBJC8hUU5vEpM_PXDNa1si9DpafIGJYykU0hQWUw1gdw7Dl_mHF9KUAZ/s320/125.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Happy Day</td></tr>
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We lost Larry's mum the end of August. She was 87 and a cracker of a woman. <br />
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This past December we bought and moved into a beautiful 155 year old stone built cottage in a small market town. Loads of little things to do but we have years to do it. The first project was to get the wood burning stove up to code which we did and we love it. Nothing quite like sitting in front of a blazing fire.</div>
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Next time I will tell stories and share pictures of our various holidays, we have been to Portugal (x3), Hawai'i, Amsterdam and Kansas City. Until then, smile, life is too short (or too long) to not enjoy it.</div>
<br />Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-29783570094628195492013-11-11T21:57:00.001+00:002013-11-11T21:57:44.627+00:00Menu Monday<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It’s <a href="http://athomewithmrsm.blogspot.co.uk/2013/11/meal-planning-monday-11th-november-2013.html" target="_blank">Menu Planning Monday</a> again even though we plan our menu from Sunday. We are trying to clean out the freezer and the cupboards in order to prepare for the move at the end of the month so not a lot of fresh cooking going on as I use up the frozen meals I have saved.</span></div>
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<b id="docs-internal-guid-77ed5e5f-4926-21c4-2a22-8c602a742517" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sunday is movie night so we have nibbles or something easy we can eat while watching the movie. This week we watched the original Pirates of the Caribbean movie while eating Buffalo Chicken Sandwiches and Tortilla Chips with Salsa. To make the Buffalo Chicken I just baked some breaded chicken tenders (goujons) in the oven then put the sauce on them for the last 10 minutes or so of baking. I used Discovery brand Buffalo Wing Sauce but you can use what ever you like. I served them on hard rolls with Caesar dressing.</span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Monday is crock pot cooking night and this week I have made a beef and vegetable soup using up leftover bits of beef stock/au jus I had in the freezer. I added frozen mixed vegetables and some Scotch Broth soup mix (a dried mix of barley, marrowfat peas, and lentils). We are having it with French bread which I also had in the freezer.</span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tuesday we are having Chilli Dogs using up leftover Chilli I have in the freezer. We top it with cheese and onions and will have chips (French Fries) on the side.</span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wednesday I am making French Toast (Eggy Bread) with scrambled eggs and pineapple slices. A friend of mine and Larry’s, who recently went to visit his sister in Canada, brought us back some Maple Syrup and I have been dying to make something we can put it on. </span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Thursday will be Chicken and Peppers with Black Bean sauce which I made a few weeks ago and froze. I will add some more (fresh) peppers to give it crunch and serve it over rice. </span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Friday will be leftovers night and Saturday is date night so Larry and I will go out for dinner and the boys will eat at their Dad’s.</span></div>
<br /><span style="font-size: 16px; vertical-align: baseline; white-space: pre-wrap;"></span>Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-91625629510456684632013-11-09T10:17:00.000+00:002017-02-15T20:41:25.916+00:00Holidays and Catch up<div style="text-align: justify;">
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<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It has been ages since I have updated the blog, I have been crazy busy (aren’t we all?). This summer we went back to the States and did some touristy things. My Dad and his wife drove us from Oklahoma to Wisconsin by way of Saint Louis, Missouri, where we went to the Budweiser Brewery and to the Gateway Arch. We then made a stop at Springfield, Illinois where we saw Lincoln’s family home (before he went to Washington) and the Route 66 Museum. We spent some time in Wisconsin just chilling and visiting with family and then it was on to Chicago for the educational stuff, i.e.; the History Museum and the Planetarium. We ended the trip in NYC where we went to the Native American Museum, did the Water Taxi tour and spent as much time as we could on 42</span><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 10px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: super; white-space: pre-wrap;">nd</span><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Street. Larry and I loved it so much that we plan to go back again and stay right down-town.</span></div>
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<b id="docs-internal-guid-7a67f0d2-3c28-645a-da63-4786cc34ffcf" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I've managed to get a great job which I love! I did a three week temporary contract which led to a full time position as a Legal Secretary. It is a great job that keeps me busy both physically and mentally. Everyone I work with is really nice and, since it is a small firm, it is like a big family. The only down side is we are not allowed to use Facebook or write/update any blogs using their computers and they don’t have WiFi so I can't do it on my phone. I have found my way around the blog thing by typing it up as a word document, on my lunch break, and then emailing it to myself to upload once I am home. Hopefully this way I can keep up on the blog and not go so long between posts.</span></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The other big news is that Larry and I are in the process of buying a house. The mortgage has been approved so now it is just a matter of waiting for the loan papers to get to our Solicitor. We are planning to move in the last week of November and I will put up lots of pictures then. </span></div>
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<span style="font-size: 16px; vertical-align: baseline; white-space: pre-wrap;"></span></div>
<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So, this is just a short update to get you all back into the loop. I promise not to stay away so long again! I hope you are all well and happy. Keep warm!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EQnZRvKudps/UfQOJ0iK7FI/AAAAAAAABBY/taGgFuVU5l4/s1600/DSCF1446.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-EQnZRvKudps/UfQOJ0iK7FI/AAAAAAAABBY/taGgFuVU5l4/s320/DSCF1446.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Route 66!</td></tr>
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Here are some pictures from our holiday for you to enjoy.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BiOaCGp5oRg/UfQQhWtj4QI/AAAAAAAABGM/ZV1Gk_39NKY/s1600/DSCF1473.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://2.bp.blogspot.com/-BiOaCGp5oRg/UfQQhWtj4QI/AAAAAAAABGM/ZV1Gk_39NKY/s320/DSCF1473.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lincoln House in Springfield Illinois</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qF9l0Mp3Hs0/UfQp-JI6NKI/AAAAAAAABdk/KaUVkiBS7bw/s1600/DSCF3595.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-qF9l0Mp3Hs0/UfQp-JI6NKI/AAAAAAAABdk/KaUVkiBS7bw/s320/DSCF3595.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Budweiser Clydesdale Horse</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gbCCsXWJtvI/UfQudIDvKdI/AAAAAAAABh0/_hPr2nfSGP0/s1600/DSCF3625.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-gbCCsXWJtvI/UfQudIDvKdI/AAAAAAAABh0/_hPr2nfSGP0/s320/DSCF3625.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The View from the Gateway Arch in Saint Louis Missouri</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ag2Ou3lvIaQ/UfQtnnh0BOI/AAAAAAAABg0/EqwLwdCYnsc/s1600/DSCF3618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://4.bp.blogspot.com/-Ag2Ou3lvIaQ/UfQtnnh0BOI/AAAAAAAABg0/EqwLwdCYnsc/s200/DSCF3618.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is us at the bottom of one of the legs of the Arch.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-auJGkgtpJIg/UfQ9C0XH-LI/AAAAAAAAB2g/nZHAnTYXlIE/s1600/DSCF3729.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-auJGkgtpJIg/UfQ9C0XH-LI/AAAAAAAAB2g/nZHAnTYXlIE/s320/DSCF3729.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sign from little tavern in Dundee, Wisconsin <br />
They sold UFO beer.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LfjZ_aMqzJE/UfYch9wfgpI/AAAAAAAADwo/3X1mSSchwWQ/s1600/DSCF3764.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-LfjZ_aMqzJE/UfYch9wfgpI/AAAAAAAADwo/3X1mSSchwWQ/s320/DSCF3764.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a shot of the sea of humanity, on 42nd Street, going nowhere.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-d8-82dTDoNE/UfYcCRjlp3I/AAAAAAAADvI/ju42TBFTI78/s1600/DSCF3751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-d8-82dTDoNE/UfYcCRjlp3I/AAAAAAAADvI/ju42TBFTI78/s320/DSCF3751.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, we ate here!</td></tr>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-50728256648187744422013-07-01T13:30:00.000+01:002017-02-15T20:46:32.691+00:00Holiday Fun<div>
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<span style="text-align: justify;">As you read this we are on our way to the great USA. We flew out of Edinburgh Airport (barring any delays of course) this afternoon. We will have a very short layover in Amsterdam and then it will be on to Minneapolis/Saint Paul where we have an overnight layover. We've booked a hotel with a pool so we plan to have dinner, take a walk and relax. Larry has never been to the States so everything we see and do will be new to him. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://techcrunch.com/2009/07/31/geek-weekend-minneapolis-saint-paul-mn/" target="_blank">Minneapolis/Saint Paul</a></td></tr>
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Our morning flight to Oklahoma City leaves pretty early so we will be there by lunch time. My daughter, Leah, will be meeting us at the airport and I can't wait! While in Oklahoma we will be very busy but I hope we can get to the <a href="http://www.oklahomacitynationalmemorial.org/index.php" target="_blank">Oklahoma City National Memorial and Museum</a>. I am really happy to be in the US for the Fourth of July this year because for some reason it just isn't a big deal here in the UK. I can't understand why, you would think they would celebrate being rid of us! We have a family party on Friday, with a big barbecue afterwards at my brother and sister in law's house. My brother is a fabulous cook so I know everything is going to be beyond delicious! It will be the first time my brother, my sister and I will be in the same place, with our parents, in probably six years or so. It will also be the first time in at least three years that all of my children will be in the same place at the same time. </div>
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We will be leaving OKC on Monday and driving back to Wisconsin with my Dad and his wife, Linda. Well, Larry and I are riding with them, Cameron and Connor will be driving back with my eldest son, Collin, and my sister, Kaye. We are going to be travelling by way of Saint Louis, Missouri, so Larry can see the <a href="http://www.gatewayarch.com/" target="_blank">Gateway Arch</a>. </div>
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When Larry and I planned this trip, I asked him for a list of what he considered his must see places. He picked Chicago and NYC, of course, and locally to Wisconsin, <a href="http://www.titletownbrewing.com/" target="_blank">Title Town Brewing</a>, in Green Bay, and <a href="http://www.eddiesalehouse.com/" target="_blank">Eddie's Alehouse and Eatery</a>, in Sun Prairie. Because we spent so much time in OKC, we only have a few days in Wisconsin so that we can do Chicago and NYC. We will be spending two nights in Chicago, and then heading to NYC where we will also be spending two nights. From NYC we will head back home. We don't really have set itineraries for those two cities yet, we will work on that later. </div>
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It's a whirlwind of a trip, considering everything we want to do. I don't know how much blogging I will get to do while I am on holiday but I will definitely do multiple posts about the trip when I get back. </div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-20599933992118120162013-06-24T13:17:00.000+01:002013-06-24T13:17:10.430+01:00Monday Meal Planning<div style="text-align: justify;">
This week is going to be crazy busy. We are leaving for our summer holiday (back to the US for three weeks) on next Monday. I have to pack, which means going through everybody's clothes to see what we have and what is (still) needed, and making sure no one wears anything they want to bring after Thursday because Friday is the last laundry day before we go. I have to clean the house from top to bottom, not only because we are giving Larry's mum keys to the flat so she can keep an eye on it while we are gone and I don't want her thinking she needs to do anything, but also because we have a terrible damp/mould problem in our bathroom and the contractor is supposed to come sort it out while we are gone. We arranged it for then so it won't matter if they have to tear the bathroom apart and it is unusable for any amount of time. </div>
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It's <a href="http://athomewithmrsm.blogspot.co.uk/2013/06/meal-planning-monday-24th-june-2013.html" target="_blank">meal planning Monday</a> and the meals this week are planned to use up what I have on hand as well as keeping leftovers to a minimum. So, tonight we are having grilled lamb chops that I marinated in some of my home made <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-fish.html" target="_blank">salad dressing</a>. As a side, I am going to make a baked mashed potato casserole to use up some potatoes and bacon I have in the fridge. Basically it's twice baked potatoes, but in a dish. Just make some mashed potatoes, using your favourite recipe, add some cooked, crumbled bacon, sour cream, and some grated sharp cheddar cheese, spread into a greased baking dish and then top with some more grated cheese, bake until hot all the way through. You can add chopped green onion or anything else you want. We will have a green salad with this to use up the rest of the dressing. </div>
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Tuesday is fish day and I have some tuna steaks in the freezer. I am going make a <a href="http://southernfood.about.com/od/freshtunarecipes/r/bln93.htm" target="_blank">spicy grilled tuna</a> and serve it with spinach and fried potatoes, made using some boiled potatoes I have left over from making the baked potato salad last week. I have some strawberries (400 grams) I got on sale so I am going to slice them up and add some balsamic vinegar (@ 1/4 cup or 60 ml) mixed with honey (@ 1.5 tablespoons) and a grinding of fresh black pepper. You can serve this with good vanilla ice cream or plain Greek yoghurt, it is delicious. I know it sounds weird but be brave and try it.</div>
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Wednesday I am making <a href="http://circle-b-kitchen.squarespace.com/food-and-recipes/2012/2/17/homemade-bagel-dogs.html" target="_blank">home made bagel dogs</a>. I am going to make a few changes by skipping the seeds on the outside and putting a slice of smoked Bavarian cheese on top of the hot dog before I wrap it up in the bagel dough. We will have these with oven fries and sautéed green beans. </div>
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<tr><td class="tr-caption" style="text-align: center;">Bagel dogs, recipe and photo courtesy of<br /><a href="http://circle-b-kitchen.squarespace.com/food-and-recipes/2012/2/17/homemade-bagel-dogs.html" target="_blank">Circle B Kitchen</a><br /></td></tr>
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Thursday we are having egg and chorizo wraps. To make them I fry up some sliced chorizo sausage and diced onions add beaten eggs, 2 per person, and cook until the eggs are cooked through. Serve on tortillas/wraps with grated cheddar cheese and salsa. I am going to serve carrot sticks with these.</div>
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Friday will be whatever is left in the fridge/freezer. Larry's mum is coming by to pick up keys and spend time with us before we go so I will try to make something nice but it will just be using up bits of this and that, most certainly involving eggs. I'll keep you posted on what it turns out to be. </div>
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The weekend is going to be meals out because we won't be home at all. It is the <a href="http://www.dundeebluesbonanza.co.uk/" target="_blank">nineteenth annual Dundee Blues Bonanza</a>. It's three days of fabulous music with musicians coming from all over the world and not to be missed (by us anyway). Larry and I went last year and we had a great time. We hope to see some of the same acts as last year and maybe find some new ones to add to our list of favourites. Part of the fun is in seeing various friends every where we go. Last time there were people we knew at each of the venues and I would expect it to be the same this time. Last year we had to cut our Sunday fun short because Larry had to work on the Monday. This year we can dance into the wee hours because, while we do have to be up early for our ride to the airport, we can sleep all day on the plane if we need/want to. My plan is to have everything packed and ready to go except for the last minute things, like toiletries and meds, by Friday night so the weekend is free for fun. Wish me luck! </div>
Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-24324419869286596602013-06-19T16:56:00.000+01:002013-06-19T19:44:29.194+01:00Where's the baby?<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Look at those eyes!</td></tr>
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<span style="text-align: justify;">Sixteen years ago today I gave birth to my youngest child. I can't believe how fast the time has gone! Being the youngest of a large group of (mostly) doting siblings, Connor was very spoiled. Despite the dire warnings and predictions of many, he has grown out of this and become a caring, sensitive and thoughtful young man. I am so proud of him. He has the best sense of humour and really enjoys a dry wit. He has made me laugh so much, the best part is when he is making a joke but trying not to laugh himself, he cracks us both up. He gets such a goofy grin on his face when he does that.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Cheeto King<br />Connor would do anything for a Cheeto or two.</td></tr>
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The (American) Football picture was taken in 2010 and the final picture was taken last November. Quite a change . . .</div>
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As mentioned in my last post, the birthday person gets to pick the menu for the day. Connor has chosen spicy chicken wings, baked potato salad and brownies. I am throwing in some salad (his choice) just to make the meal a bit healthier. As promised, here is the brownie recipe. These are thick and fudgey, not cakey, and are really yummy.</div>
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<tr><td class="tr-caption" style="text-align: center;">Fudge Brownies</td></tr>
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Preheat oven to 350f or 175c</div>
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lightly butter an 8x8 or 9x9 tin</div>
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1/2 cup unsweetened cocoa powder</div>
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1 cup golden castor sugar (or regular white sugar is fine too)</div>
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1/4 cup (2 ounces) butter, melted, or oil</div>
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2 eggs</div>
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1 teaspoon vanilla extract</div>
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1 cup all purpose (plain) flour</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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In a medium bowl, stir together, cocoa powder, sugar and butter/oil. Add in eggs, one at a time, beating well after each. Add vanilla. In a small bowl sift together the remaining ingredients. Add to the bowl of liquids, stirring just until mixed in, do not over mix! Spread in prepared pan and bake for 30-35 minutes or until a tooth pick inserted near the centre comes out with just a bit of crumb and not wet. You can add chocolate chips or whatever you want to the batter, and/or top these with frosting or powdered sugar after baking, but Connor prefers them unadulterated, with a side of ice cream, and since it is his birthday, he wins. Also, this recipe is easily doubled and baked in a 9x13 baking dish, adding a few minutes to the baking time. </div>
Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-30656462442211981632013-06-17T13:12:00.000+01:002013-06-17T13:12:20.622+01:00This week's menu.<div style="text-align: justify;">
It's <a href="http://athomewithmrsm.blogspot.co.uk/2013/06/meal-planning-monday-17th-june-2013.html" target="_blank">meal planning Monday</a> so here is this week's menu. We are getting ready to go away for three weeks in July so I am trying to use up what we have in the house so the fridge will be as empty as possible. I'm also giving up on most desserts between now and then. I have lost enough weight (finally all the holiday weight has come off) that my dress for the wedding fits and I don't want to sabotage that with extra baking. </div>
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Monday we are having chicken enchiladas made using leftover chicken from our roast chicken last Thursday. I will slice up some bananas and mix them with cinnamon for a side dish. </div>
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Tuesday, Cameron is bringing his girlfriend, Magda, over for tea. We always have fish on a Tuesday so I am making <a href="http://mums-in-the-kitchen.blogspot.co.uk/2012/03/basa-fish-cakes.html" target="_blank">Basa Fish Cakes</a> to serve with salad and boiled red potatoes. The original recipe for this came from <a href="http://recipes.coles.com.au/recipes/1661/basa-fish-cakes-with-tomato-avocado-salad/" target="_blank">Curtis Stone and Cole's</a>.</div>
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Wednesday is Connor's 16th birthday. The birthday person always gets to pick the menu on their day so we are having spicy chicken wings, <a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/salad-recipes/loaded-baked-potato-salad" target="_blank">Rachel Ray's Loaded Baked Potato Salad</a> and green beans. This is the only potato salad that Connor will eat and we owe our love for this recipe to my <a href="http://wefarm.wordpress.com/" target="_blank">Mom</a>. I cut the recipe in half because the original makes enough for a small crowd. This is not a low calorie recipe but it certainly is a treat! We will be having brownies, per Connor's request, for dessert. I'll give you the recipe for them on Wednesday.</div>
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Thursday the boys are eating at their Dad's so Larry and I will just have a nice big Greek salad. I make my own dressing and you can find the recipe <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-fish.html" target="_blank">here</a>. I use a combination of whatever vinegars I have on hand so don't be worried if you don't have exactly what I used in the original recipe. This most recent batch has apple cider vinegar and balsamic. I also used some oil, and added some cheese, from a jar of seasoned feta cheese cubes instead of the usual olive oil. To make the salad I just put a big serving of mixed greens in a bowl and top with whatever vegetables/pickled vegetables I have on hand. This time it will be tomato, red onion, green and black olives, pickled hot peppers, shredded cheddar and parmesan cheeses and croutons. Simple but delicious.</div>
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Friday will be the usual <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-blues.html" target="_blank">baked beans on toast</a>. I know, we eat it every week but we never tire of it. </div>
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I've not planned anything for the weekend yet because it depends on what we have for leftovers. </div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-51649238565522490882013-06-10T21:51:00.000+01:002013-06-10T22:03:58.502+01:00Menu MondayIt's <a href="http://athomewithmrsm.blogspot.co.uk/" target="_blank">Menu Planning Monday</a> again. Seems like we just did this last week . . . oh wait . . . we did . . .<br />
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We are having a pretty easy week, meal wise. Today we had croissants with ham and cheese omelettes on them. We had sliced apples and grapes as a side. Tuesday is fish night and we will be having fish cakes with mushy peas and chips. Wednesday we are having spaghetti and <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/fast-day-8-and-catch-up-from-yesterday.html" target="_blank">Italian meatballs</a> that I had in the freezer with some garlic toast and salad. Thursday will be roast chicken with <a href="http://rufusguide.wordpress.com/2010/12/04/roasted-balsamic-sweet-potatoes/" target="_blank">roasted balsamic sweet potatoes</a> and a green salad. I plan to add some chunks of onion and carrot to the sweet potato recipe. Friday will be <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-blues.html" target="_blank">beans on toast</a>. Sunday is Father's Day so my boys will be having dinner with their Dad which means Larry and I will just have leftovers.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="400" src="http://rufusguide.files.wordpress.com/2010/12/food34.jpg?w=640" style="margin-left: auto; margin-right: auto;" width="295" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://rufusguide.wordpress.com/2010/12/04/roasted-balsamic-sweet-potatoes/" target="_blank">Roasted Balsamic Sweet Potatoes</a><br />
photo and recipe courtesy of<br />
<a href="http://rufusguide.wordpress.com/http://rufusguide.wordpress.com/" target="_blank">Rufus' Food and Spirit Guide</a><br />
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-20451161713619863402013-06-03T18:29:00.000+01:002013-06-03T18:29:54.140+01:00Menu Planning MondayIt's <a href="http://athomewithmrsm.blogspot.co.uk/2013/06/meal-planning-monday-3rd-june-2013.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+AtHomeWithMrsM+(At+Home+with+Mrs+M!)" target="_blank">menu planning Monday</a> again. I love to try new recipes and this week has two new recipes and three tried and true favourites.<br />
<br />
Monday:<br />
<div style="text-align: justify;">
Toad in the Hole (recipe found <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/fast-day-8-and-catch-up-from-yesterday.html" target="_blank">here</a>, at the bottom of this previous post). Requested by Larry, who rarely asks for anything specific, so it is my great pleasure when he does mention a favourite meal. Today I will be using Cumberland sausages and serving it with a green salad on the side. </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1qM8hQU62zzrTASkgWtDUgFcKFUrI-yyu_aFeJp55zta-Cl68yKVYWvZOwW1jQ17PqkZlVu-8V6BAM3WC5u61R03Cu1GZdw6d0wx_Vw-1-HbdwYxtzQkoxqWwhnPSY30N8x3iY1sv6pp/s1600/DSCF3315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1qM8hQU62zzrTASkgWtDUgFcKFUrI-yyu_aFeJp55zta-Cl68yKVYWvZOwW1jQ17PqkZlVu-8V6BAM3WC5u61R03Cu1GZdw6d0wx_Vw-1-HbdwYxtzQkoxqWwhnPSY30N8x3iY1sv6pp/s320/DSCF3315.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toad in the Hole</td></tr>
</tbody></table>
Tuesday:<br />
<div style="text-align: justify;">
Scottish Smoked Haddock Supper- The first of our new recipes, made with smoked haddock poached in milk, served on whole grain toast with a rarebit sauce. We'll have some spinach on the side.</div>
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<br /></div>
<div style="text-align: justify;">
Wednesday:</div>
<div style="text-align: justify;">
Guinness Burgers- I have made these once before and they were a huge hit. I use lean steak mince and will be using smoked Gouda for the cheese this time. We will have chips (oven fries) and a green salad with these.</div>
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Thursday: </div>
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Spanish Chicken with Chorizo and Potatoes- another new recipe for us. I plan to make half this recipe because it makes two pans. Since my chorizo is cured I will add it half way through the cooking time and I am going to put in some cherry tomatoes and green beans as well. I will be using lemon zest instead of orange because no one, except me, really eats oranges here but I always have lemons on hand. (Connor's idea of eating oranges is to suck the juice out and leave the rest.) This is a whole meal in one pan so I will just serve it with some nice French bread to soak up all the juices.</div>
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Friday:</div>
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"Gourmet" Baked Beans on Toast (recipe found <a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-blues.html" target="_blank">here</a>) An oldie but a goodie and one of mine and Larry's favourite quick meals.</div>
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Saturday:</div>
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Date night</div>
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Sunday: </div>
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We will be having a takeaway tonight because Larry and I are going to the Perth Races with a crowd of people from our local. We went last year and had a great time and expect it to be even more fun this year. Last year it was rainy and cold and this year it looks like it will be a beautiful sunny day. All of the girls get together and we each bring something(s) to share and we end up with a very nice picnic lunch. I am bringing dessert. I haven't decided all what I am making but I know peanut butter cookies will be one of the things.</div>
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<tr><td><img alt="OLYMPUS DIGITAL CAMERA" height="176" src="http://www.fishisthedish.co.uk/wp-content/uploads/2012/11/Scottish-Smoked-Haddock-Seafood-Supper-607x269.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption"><div style="text-align: center;">
<a href="http://www.fishisthedish.co.uk/recipes/scottish-smoked-haddock-supper" target="_blank">Scottish Smoked Haddock Supper</a> </div>
<div style="text-align: center;">
photo and recipe courtesy of </div>
<div style="text-align: center;">
<a href="http://www.fishisthedish.co.uk/" target="_blank">Fish is the Dish</a></div>
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<tr><td style="text-align: center;"><img height="320" src="http://farm7.static.flickr.com/6008/5913421903_b4d2a6a9c9_b.jpg" style="margin-left: auto; margin-right: auto;" width="212" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://pickyin.blogspot.co.uk/2011/07/spanish-chicken-with-chorizo-and.html" target="_blank">Spanish Chicken with Chorizo and Potatoes</a><br />photo and recipe courtesy of<br /><a href="http://pickyin.blogspot.co.uk/" target="_blank">Pick Yin</a></td></tr>
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<tr><td style="text-align: center;"><img alt="IMG_5967" height="172" src="http://farm8.staticflickr.com/7199/6841210672_eacb1d864e_z.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.careskitchen.com/2012/03/guinness-bacon-cheeseburgers.html" target="_blank">Guinness Bacon Cheeseburgers</a><br />photo and recipe courtesy of<br /><a href="http://www.careskitchen.com/" target="_blank">Care's Kitchen</a><br /><br /></td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-26464361337727894312013-05-28T11:51:00.000+01:002013-05-28T11:51:31.393+01:00The Catch Up Recipes From Last Week<div style="text-align: justify;">
From Dinners, Dishes and Desserts, one of our meals last week was <a href="http://dinnersdishesanddesserts.com/roasted-garlic-chicken-herb-white-pizza-sundaysupper/" target="_blank">Roasted Garlic, Chicken and Red Onion Pizza</a>. It was delicious! The only changes I made from the original recipe was to use the olive oil from roasting the garlic, instead of butter, to make the roux for the white sauce and I didn't have any thyme so I used Italian seasoning instead. I also divided the Parmesan cheese and put about 2/3 in the sauce and sprinkled the rest on the top of the pizza. I put onions on only half the pizza as the boys don't really care for them and I put extra cheese on their half. The recipe says six servings but we got three, plus one extra piece, and Larry and I both had salad with it.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Roasted Garlic, Chicken and Herb White Pizza " height="320" src="http://dinnersdishesanddesserts.com/wp-content/uploads/2013/02/Roasted-Garlic-Chicken-and-Herb-White-Pizza-2-labeled.jpg" style="margin-left: auto; margin-right: auto;" width="217" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe and photo courtesy<br />
of Dinners, Dishes and Desserts</td></tr>
</tbody></table>
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<div style="text-align: justify;">
The other recipe I owe you is for Mince Rolls. Interestingly, Mince Rolls are unique to Dundee. If you go any where else in Scotland and try to order one, the server will look at you like you are crazy. I had my first ever Mince Roll at my local pub. The manager serves food during half time of the weekend football (soccer) matches and this is one of my favourite things he makes. Thank you, Paul, for the wonderful recipe!</div>
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Dundee Mince Rolls</div>
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1 pound lean steak mince</div>
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1 large onion, diced</div>
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2 medium carrots, diced</div>
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2 small potatoes, peeled and diced</div>
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1 cup frozen peas</div>
<div style="text-align: justify;">
3 Oxo (bouillon/stock) cubes, crumbled</div>
<div style="text-align: justify;">
1 (UK) pint (20 ounces) cold water</div>
<div style="text-align: justify;">
Pepper to taste</div>
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<br /></div>
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I take the easy way out and prep the veggies in the food processor. I chop them all into similar size (biggish) chunks then pulse until they are the size I want. I make them kind of small so the kids don't notice them as much. Paul often uses frozen mixed vegetables and that is just as good, no chopping involved. Brown the mince over medium heat, add the onion and the crumbled stock cubes and cook for a couple of minutes. Add the water and cook for 15 minutes. Add the carrots, peas and potatoes. Cook until the vegetables are tender. I like to put it in the crock pot/slow cooker after the meat and onion is browned and then add the rest of the ingredients. Cook on low all day or on high for about 4 hours. If the meat is too juicy you can thicken it up with gravy mix or corn starch and cold water. I don't usually need to thicken it. Serve on rolls. This makes enough for 8 rolls.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCKACXYv6sAWprpHRKKlIuTUbnN5KVE5xhLxSRQJU8cesNuAbHV_K60wlaK7aiPIr9QZIyU0Isj53ctT1SK20fTxsmlu7_5Xj7kq790sAEKFdFXECNHFdmt_gh7BJyaP3R3koo-aK-AAH/s1600/DSCF3386.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCKACXYv6sAWprpHRKKlIuTUbnN5KVE5xhLxSRQJU8cesNuAbHV_K60wlaK7aiPIr9QZIyU0Isj53ctT1SK20fTxsmlu7_5Xj7kq790sAEKFdFXECNHFdmt_gh7BJyaP3R3koo-aK-AAH/s320/DSCF3386.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dundee Mince Roll</td></tr>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-27251503094937389942013-05-27T11:50:00.001+01:002013-05-27T11:51:35.491+01:00Menu Planning Monday<br />
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It's <a href="http://athomewithmrsm.blogspot.fr/2013/05/meal-planning-monday-27th-may-2013.html" target="_blank">Menu Planning Monday</a> so here are the meals I have planned for the week. I know I still owe you some recipes from last week and I will do a post tomorrow with those to play catch up. </div>
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<div style="text-align: justify;">
Monday:</div>
<div style="text-align: justify;">
<a href="http://www.eatingwell.com/recipes/buffalo_chicken_wrap.html" target="_blank">Buffalo Chicken Wraps</a> with home made Blue Stilton Dressing</div>
<div style="text-align: justify;">
Apple slices</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Buffalo Chicken Wrap Recipe" height="200" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/imagecache/standard/recipes/MP4739.JPG" style="margin-left: auto; margin-right: auto;" width="199" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="http://www.eatingwell.com/recipes/buffalo_chicken_wrap.html" target="_blank">Eating Well</a></td></tr>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I didn't make the dressing called for </div>
<div style="text-align: justify;">
in the recipe, I made my own Blue Stilton </div>
<div style="text-align: justify;">
dressing (recipe below). To save</div>
<div style="text-align: justify;">
on calories, I will have my wrap </div>
<div style="text-align: justify;">
as a salad, with lots of extra </div>
<div style="text-align: justify;">
vegetables and skip the tortilla.</div>
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<br /></div>
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Tuesday<br />
<a href="http://www.food.com/recipe/crispy-baked-basa-95598" style="text-align: justify;" target="_blank">Crispy Baked Basa</a><span style="text-align: justify;"> with Tartar Sauce</span><br />
<span style="text-align: justify;">Potato Salad</span><br />
<span style="text-align: justify;">Green Salad </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.chef-in-training.com/blog/wp-content/uploads/2013/03/EASY-Homemade-Corn-Dogs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="EASY Homemade Corn Dogs from chef-in-training.com ...You will be blown away by how simple and quick these whip up! They are delicious and make the perfect after-school-snack! #recipe #lunch" border="0" height="200" src="http://www.chef-in-training.com/blog/wp-content/uploads/2013/03/EASY-Homemade-Corn-Dogs.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe and photo courtesy<br />
<a href="http://www.chef-in-training.com/2013/03/easy-homemade-corn-dogs/" target="_blank">Chef in Training</a></td></tr>
</tbody></table>
<div style="text-align: justify;">
Wednesday:</div>
<div style="text-align: justify;">
<a href="http://www.chef-in-training.com/2013/03/easy-homemade-corn-dogs/" target="_blank">Corn Dogs</a></div>
<div style="text-align: justify;">
Carrot Sticks</div>
<div style="text-align: justify;">
Chips (Fries)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Not really the healthiest of meals but a treat for my boys. Corn dogs aren't known over here in Scotland and when I saw this recipe I knew I had to make it. I am following some of the tips and cutting the hot dogs in half, skipping the skewers and using honey in the batter instead of sugar.</div>
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Thursday: </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://chocolate-broccoli.com/wp-content/uploads/2012/04/IMG_5353.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://chocolate-broccoli.com/wp-content/uploads/2012/04/IMG_5353.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe and photo courtesy<br />
<a href="http://chocolate-broccoli.com/2012/04/spicy-thai-basil-chicken.html" target="_blank">Chocolate Broccoli</a></td></tr>
</tbody></table>
<div style="text-align: justify;">
<a href="http://chocolate-broccoli.com/2012/04/spicy-thai-basil-chicken.html" target="_blank">Spicy Thai Chicken with Basil</a></div>
<div style="text-align: justify;">
Rice</div>
<div style="text-align: justify;">
Sauteed Cabbage</div>
<div style="text-align: justify;">
Green Beans</div>
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<div style="text-align: justify;">
Friday:</div>
<div style="text-align: justify;">
Crustless Quiche</div>
<div style="text-align: justify;">
Toasted Whole Wheat Soda Bread</div>
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Grapes</div>
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<br /></div>
<div style="text-align: justify;">
Saturday:</div>
<div style="text-align: justify;">
Larry and I have a wedding party to go to tonight so it is just something easy for the boys. I have some cooked shredded chicken breast in the freezer and I am going to put some barbecue sauce on it and put it on rolls.</div>
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<div style="text-align: justify;">
BBQ chicken on Rolls </div>
<div style="text-align: justify;">
Crisps (potato chips)</div>
<div style="text-align: justify;">
Salad</div>
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<br /></div>
<div style="text-align: justify;">
Sunday:</div>
<div style="text-align: justify;">
The boys are eating at their Dad's tonight. It will be an easy cooking night because I will just heat up some leftovers. If there are no leftovers then we will have fried eggs with sharp cheddar cheese on rolls. </div>
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<div style="text-align: justify;">
The Blue Stilton Dressing recipe is a revamped recipe I found <a href="http://www.food.com/recipe/blue-bleu-cheese-dressing-the-chart-house-326902" target="_blank">online</a>. I cut back on the mayonnaise and the cheese and I think it is just as good for less calories. The trick is to use a good quality cheese for the sharpest flavour, which is what allows you to get by with less. Once you start making your own salad dressings, and discover how easy it is, you will never go back to the chemical laden store bought!</div>
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<br /></div>
<div style="text-align: justify;">
Blue Stilton Dressing</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3/4 cup sour cream </div>
<div style="text-align: justify;">
1/2 teaspoon dry mustard </div>
<div style="text-align: justify;">
1/2 teaspoon black pepper</div>
<div style="text-align: justify;">
1/2 teaspoon (scant) salt</div>
<div style="text-align: justify;">
1/4 teaspoon (generous) garlic powder</div>
<div style="text-align: justify;">
1 teaspoon Worcestershire sauce</div>
<div style="text-align: justify;">
1 cup mayonnaise (I used Helmann's Light)</div>
<div style="text-align: justify;">
3 ounces (divided) of good quality Blue cheese, Stilton, or Gorgonzola, what ever you like.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a medium mixing bowl beat together, sour cream, spices and Worcestershire sauce for about two minutes. Add the mayo and 2 ounces of the cheese, crumbled. Mix for another two minutes or so, until the cheese is pretty well incorporate. Add the last ounce of cheese, crumbled, and mix again until the dressing reaches your desired texture. We like some chunkiness. Chill in a covered container for at least 8 hours to blend the flavours.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8n0WJc8nhug9fROMpxRm7jHEgsmxPvnHoa0ua0j-k9p0Tzup_pzzu-Z0kSpzX6UTsMftYiiIcfsxMZIYC6fBNPc46WqU0zLMJ9nYQpO9aHOCFhg_jfwB7wtVaPiVwQKWKLxw08ziYRmI/s1600/DSCF3385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8n0WJc8nhug9fROMpxRm7jHEgsmxPvnHoa0ua0j-k9p0Tzup_pzzu-Z0kSpzX6UTsMftYiiIcfsxMZIYC6fBNPc46WqU0zLMJ9nYQpO9aHOCFhg_jfwB7wtVaPiVwQKWKLxw08ziYRmI/s320/DSCF3385.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Stilton Dressing</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-33663715299912006292013-05-23T16:12:00.000+01:002013-05-23T16:41:03.786+01:00Crock Pot Refried Beans and Enchilada Sauce<div style="text-align: justify;">
My laptop was in the shop yesterday . . . so not good. I could do almost everything on my phone but I couldn't write a blog post so yesterday's post had to wait until today. Fortunately the computer only needed a new jack for the power cord. And, the computer guy was nice enough to clean the fans while he had it open so now my computer doesn't sound like a jet taking off. </div>
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Yesterday was a milestone day for my son, Cameron. He had his last exam and is now officially done with secondary education. He has been offered a place at the University of St Andrews for the term starting in October 2014. We all are very proud of him. </div>
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Last night for dinner we had bean and cheese burritos baked in the oven, smothered with home made enchilada sauce. If you were to order these in a restaurant they would be called "Wet Burritos". They were delicious and so filling. I was stuffed with one and Larry and Connor managed one and a half each. You could put less filling in each and make more of them, but I try to limit the "bread" so I use more filling and only have one tortilla. I made eight, so that left one and a half for Cameron for his lunch today, one for Larry for his lunch today, and one and a half for Connor to have for his Sunday dinner because he doesn't care for mince rolls. I cut up some Granny Smith apples too and we all had more than enough to eat.<br />
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<tr><td class="tr-caption" style="text-align: center;">"Wet" Bean Burritos</td></tr>
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To make the burritos:</div>
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8 flour tortillas</div>
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refried beans (recipe below)</div>
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grated cheese</div>
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enchilada sauce (recipe below)</div>
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Preheat oven to 375f/190c</div>
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Heat the beans, put about 1/3-1/2 cup in each tortilla and top with grated cheese. To roll, fold the two sides in, fold the bottom up to the middle and then bring the top down over that. Like an envelope. Line a pan with foil (to make clean up easier) spread some enchilada sauce over the bottom (about a cup) and then put the rolled burritos, seam side down, on top of the sauce. Top with more sauce, about a cup or so, and bake until bubbly, about15 minutes or so. Top with grated cheese and continue heating until the cheese is melted. Let rest about 5 minutes before serving. Serve with diced onions, salsa, sour cream and/or guacamole.</div>
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Enchilada Sauce (I doubled it so I could freeze some for another time)</div>
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1/4 cup vegetable oil</div>
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2 tablespoons self raising flour (I don't know why self raising but that is what the original recipe called for so I use it.)</div>
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1/4 cup chilli powder, I used half mild and half hot, but we like spicy</div>
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8 ounces tomato sauce</div>
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1 1/2 cup water</div>
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1/4 teaspoon ground cumin</div>
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1/4 teaspoon onion powder</div>
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14 teaspoon garlic powder</div>
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pinch of salt if desired</div>
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In a saucepan, heat oil, flour and chilli powder until the colour changes to light brown. Whisk in the rest of the ingredients and cook, while whisking over medium heat, until thickened. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi414lG6vwzgllMfF9oSZlegK5OPO_WoQhzfwEMUE_OVhfEIoVQJH4Wzxo2q4aqvytAkLQi2ISfiavM26WJxwm_-qMRNy7dETjwBMFQIVMk7MxEEpm207ZC334Vb9szAgNp4pgFZiaSDyz5/s1600/DSCF3363.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi414lG6vwzgllMfF9oSZlegK5OPO_WoQhzfwEMUE_OVhfEIoVQJH4Wzxo2q4aqvytAkLQi2ISfiavM26WJxwm_-qMRNy7dETjwBMFQIVMk7MxEEpm207ZC334Vb9szAgNp4pgFZiaSDyz5/s320/DSCF3363.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enchilada Sauce<br />
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Crock Pot "Refried" Beans</div>
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1 package (1 pound or 500 grams) of dried pinto beans, washed and soaked overnight. </div>
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8 cloves of garlic, minced or pressed</div>
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1/4 cup cumin</div>
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2 large vegetable stock cubes (to make 4 cups of stock)</div>
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1-3 seeded jalapeños, cut in chunks. Use rubber gloves while you are doing this to protect your skin from the oils.</div>
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1 large white onion, peeled and cut in big chunks</div>
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1 large red onion, peeled and cut in big chunks</div>
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1 tablespoon mild chilli powder</div>
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Water</div>
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Put the beans along with everything else, except the water, into a crock pot. Add enough water to cover the beans and vegetables. Cook on high for two hours and then put on low until you are ready to serve, at least three hours or, if you are going to be gone all day, cook on low for 8 or more hours. Use a stick blender to purée the beans and vegetables right in the crock pot or else transfer it to a food processor in batches to do the same. If you want more texture to your beans you can dice the onions and peppers small before you put them in the crock pot and then use a potato masher to achieve the desired consistency. This made enough for 8 very full burritos and about 2 cups to freeze for a side dish the next time we have tacos. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pYX3QQZ3hrEExu85Yb9ghjxPYVHLSw2wmD91Q4zmLZ02C2ISjXi2ZhOMWxBpJ26gPMcFfso6Y1p6qtP-C5f2BEGIPbuzlEwn6qivYE7yJqfNkm_kcjFvcPCOHdFujly1YsLkwGQVpU6/s1600/DSCF3364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pYX3QQZ3hrEExu85Yb9ghjxPYVHLSw2wmD91Q4zmLZ02C2ISjXi2ZhOMWxBpJ26gPMcFfso6Y1p6qtP-C5f2BEGIPbuzlEwn6qivYE7yJqfNkm_kcjFvcPCOHdFujly1YsLkwGQVpU6/s320/DSCF3364.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crock Pot Refried Beans</td></tr>
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Enjoy!!!<br />
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-55557842985101233632013-05-20T18:39:00.000+01:002013-05-20T18:52:32.067+01:00Menu Planning Monday<div style="text-align: justify;">
OK, Menu Planning Monday is a misnomer. We do the weekly grocery shopping on Saturday or Sunday (depends on when Liverpool plays) so I plan my menus on a Thursday. But, the link party is for <a href="http://athomewithmrsm.blogspot.fr/2013/05/meal-planning-monday-20th-may-2013.html" target="_blank">Menu Planning Monday</a>, so that's the title. It is a good idea to have a menu for the week, I use a desk size diary to keep track of the boys school stuff, birthdays etcetera and the daily menu. If you can plan for the week, you only shop once so you spend less money in the long run. It is those little trips into the shops for "just the one thing" that really add up. Now be honest, when was the last time you got only the one thing?</div>
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Here is this week's menu. I'm not going to post all the recipes today, that would make this post a little lengthy, but I will post them throughout the week. </div>
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Monday</div>
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Swedish meatballs with buttered pasta, and garlic green beans for Larry and the boys. Sautéed cabbage instead of pasta for me.</div>
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The Swedish meatball recipe and photo are courtesy of Gina at SkinnyTaste. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItsCeE-hm8CVAUtqyVS9W3WV8Km_UQCJWnk_TNx4R0a3jKsUvCLDECjmGU4Mhr7I_1KmRMGLOjZ7G7Erhc714v4s2kCNMECnzqOPgDo8hQF6eYw_jg2qQyBbPxAYhfrQ2Rde0ES8uaWPR/s1600/swedish-meatballs.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItsCeE-hm8CVAUtqyVS9W3WV8Km_UQCJWnk_TNx4R0a3jKsUvCLDECjmGU4Mhr7I_1KmRMGLOjZ7G7Erhc714v4s2kCNMECnzqOPgDo8hQF6eYw_jg2qQyBbPxAYhfrQ2Rde0ES8uaWPR/s320/swedish-meatballs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.skinnytaste.com/2011/05/swedish-meatballs.html" target="_blank">Skinny Taste Swedish Meatballs</a><span style="text-align: justify;"> </span></td></tr>
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To make the beans heat a dab of olive oil in a non-stick frying pan and then add whole green beans. I use frozen beans but I thaw them ahead of time. Sauté until they are cooked until almost done, what ever that is for you. We like them really well done. Add a couple cloves of pressed garlic or a teaspoon of garlic powder. If you add the garlic too early it will burn and become bitter so fight the urge! Add cracked sea salt and pepper and/or chilli flakes if you like spicy. </div>
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Tuesday </div>
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Blackened Tuna Steaks with spinach and home made potato salad. I always have whole green beans, spinach, corn, and peas in the freezer. Carrots, potatoes, celery, cabbage, salad mix, tomatoes and onions are always in the fridge. Along with rice and pasta, those ingredients are the basis for all the side dishes/vegetables we eat every day. If you want to eat real food you have to buy real food! </div>
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Wednesday</div>
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<a href="http://islandeat.files.wordpress.com/2010/06/wwjd-hot-fudge-pie-plated-6-10.jpg?w=500&h=764" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://islandeat.files.wordpress.com/2010/06/wwjd-hot-fudge-pie-plated-6-10.jpg?w=500&h=764" width="209" /></a><br />
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Bean Burritos, made with home made refried beans (recipe to follow later in the week), carrot sticks and apple slices. I am making the boys <a href="http://islandeat.wordpress.com/2010/06/23/hot-fudge-pie-what-would-jessie-dish-week-six/" target="_blank"><span id="goog_700738929"></span>Hot Fudge Pie<span id="goog_700738930"></span></a> for dessert this week. The recipe and photo come from <a href="http://islandeat.wordpress.com/2010/06/23/hot-fudge-pie-what-would-jessie-dish-week-six/" target="_blank">IslandEat</a>. They like to eat it warm with vanilla ice cream on top.<br />
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Thursday<br />
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Roasted Garlic, Chicken and Red Onion Pizza (recipe to follow later in the week) with salad.<br />
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Friday<br />
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<a href="http://healthyhappyandherby.blogspot.co.uk/2013/04/friday-blues.html" target="_blank">Gourmet Baked Beans</a> on Toast<br />
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Saturday<br />
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Date Night, no cooking. <br />
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Sunday<br />
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Mince Rolls (recipe to follow later in the week), Chips (oven-baked fries) and Salad.<br />
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So, that's the menu for the week along with some of the recipes. Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-83794175180680829282013-05-16T21:11:00.000+01:002013-05-17T09:17:36.993+01:00Pork Fried Rice<div style="text-align: justify;">
Today was a fast day so I made an easy pork fried rice loaded with tons of vegetables. Because the meat is marinated you have to plan a little bit ahead but it is well worth the effort. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoRcC3khZSM5wcjFlrjvJCZds7V_ViNp02UGa1nIC9HNSDJziToBntbTZJq97KEq-IxPnJiC_rq4RJ-eF05mVN2ooVDH-XcxUeYP3KUy5S5Ncj9kSA3zOwatlvPGhIJNo4weluk3Nvnpf/s1600/DSCF3359.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoRcC3khZSM5wcjFlrjvJCZds7V_ViNp02UGa1nIC9HNSDJziToBntbTZJq97KEq-IxPnJiC_rq4RJ-eF05mVN2ooVDH-XcxUeYP3KUy5S5Ncj9kSA3zOwatlvPGhIJNo4weluk3Nvnpf/s320/DSCF3359.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Fried Rice</td></tr>
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Pork Fried Rice </div>
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Serves 5 at about 400 calories per serving, depending upon what vegetables you use. I used peas, courgette, onion and orange pepper and cooked up some cabbage separately. You could also exchange the pork for beef, chicken or tofu.</div>
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For the pork:<br />
400 grams (about 3/4 lb) lean diced pork (or chicken, beef, tofu etc)<br />
4 tablespoons honey<br />
3 tablespoons soy sauce<br />
6 cloves of garlic, crushed<br />
1 tablespoon ginger paste<br />
1/4 teaspoon chilli flakes and/or black pepper to taste<br />
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Combine the above and let marinate for at least a few hours.<br />
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For the Fried Rice:<br />
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2 tablespoons wok oil, divided<br />
2 eggs, lightly beaten with 1/4 teaspoon soy sauce<br />
1 bunch scallions (green onions) thinly sliced, whites and green tops separate<br />
450 grams (3.5 cups) cold cooked rice<br />
3 cups very small pieces of vegetables of your choice (peas, carrots, shredded cabbage, onion, pepper, courgette (zucchini), etcetera)<br />
1/2 teaspoon of Chinese five spice powder<br />
pepper to taste<br />
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Heat 1/2 tablespoon of oil in a wok or large non-stick frying pan. Add the beaten egg, swirl the pan to make a thin even layer and cook until set. Use a spatula to chop the eggs as they cook, remove from the wok and set aside. Add 1/2 tablespoon of oil into the wok and add the pork with marinade and the white parts of the scallion and fry until the pork is cooked through. Add the 5 spice powder, stir to combine, then add the last tablespoon of oil along with the veg. Cook just until the vegetables start to soften but aren't soggy. Add the rice, and the egg. Stir until fully combined and cook until hot. Sprinkle the green tops of the scallions over and serve with extra soy sauce on the side, if desired.</div>
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We really enjoyed this and it was a very filling meal for not too many calories.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pork Fried Rice</td></tr>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-86256316741009713852013-05-15T22:10:00.000+01:002013-05-15T22:10:15.709+01:00Steak and Guinness Pie, Beer Bread and Snickerdoodle Blondies<br />
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Today is a grey, wet and dreary day. Or, as they say here in Scotland, it's dreich, pronounced dreek but with a very wet k sound from the back of your throat, like loch. So, we are having some lovely comfort food for tea. Steak and Guinness Pie, Steamed Carrots and Beer Bread. Dessert for the boys is Snickerdoodle Blondies with ice cream. </div>
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<tr><td class="tr-caption" style="text-align: center;">Steak and Guinness Pie</td></tr>
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Steak and Guinness Pie</div>
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Oil or butter for browning the steak and onions</div>
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750 grams (1.5 lbs) steak cut in chunks, cut off any large bits of fat</div>
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1/4 cup seasoned flour I used garlic and chilli seasoning in a grinder which has salt in it too.</div>
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2 medium onions, diced</div>
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3 beef Oxo (bouillon) cubes</div>
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500 ml boiling water</div>
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1 can Guinness or any strong flavoured beer</div>
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2 teaspoons thyme</div>
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1 teaspoon garlic powder</div>
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1 package all ready rolled puff pastry or your own recipe</div>
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corn starch and water or Bisto granules if desired to thicken gravy</div>
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egg wash for pastry</div>
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Dredge meat in the seasoned flour and brown in the oil or butter in a hot pan. Don't over crowd the pan or you will steam the meat instead of brown it. I did mine in three batches. Remove browned meat to slow cooker/crock pot. Brown the onions, adding more butter or oil if needed, then add to the meat. Pour the boiling water into the pan and add the Oxo cubes. Using a spoon or a scraper to get up all the lovely crispy brown bits, dissolve the Oxo in the water. Pour over the meat and onions in the crock pot. Add the beer and seasonings. I added more chilli and garlic seasoning as well but you could add plain black pepper if that is more to your taste. We like spicy. Cook on high heat until the meat is fork tender, about five hours. I start mine on high for about two hours and then put it on low to continue cooking for the rest of the day. When the meat is tender, thicken the gravy with cornstarch and water, or Bisto granules, if needed. </div>
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There are two ways to finish off your pie. I pour the hot beef and gravy into a baking dish and cover with pastry. You can either put one big top on, cutting vents to release steam, or individual rounds of pastry, one for each person. Following the directions on the pastry package, brush with the egg wash and bake the pie in the oven until the pastry is done. Or, if you want an easier way, cut the pastry into serving size pieces, brush with the egg wash and, again following the directions on the package, bake on a tray until done. Portion the beef and gravy onto plates and top with the baked pastry. You may wonder why I used small rounds of pastry instead of covering the whole top of the pie. as most would. Well, there are millions of calories in puff pastry and that is my way of cutting the calories down while still enjoying the pie.</div>
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Beer Bread</div>
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375 grams (13 ounces) self-raising flour</div>
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3 tablespoons sugar</div>
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330 ml (12 ounces) strong flavoured beer of choice </div>
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2 tablespoons butter, melted</div>
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Generously butter bottom and sides of a bread pan.</div>
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Mix flour and sugar together, add beer and mix until combined. I used a honey ale this time but often I use Guinness. Pour into buttered pan and let rest for about 30 minutes. Bake in preheated oven (375f/180c) until browned on top and tester comes out clean. About 50 minutes. Once you have taken the bread out of the oven, brush with the melted butter while still in the pan. Leave in the pan on the cooling rack for about 10 minutes then remove from the pan and allow to finish cooling. Serve warm with honey butter for a real treat.</div>
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Snickerdoodles are just sugar cookies rolled in cinnamon and sugar before baking. I'm all for bars over cookies however and decided to try making Snickerdoodle Blondies. The recipe and photo come from Lisa at <a href="http://www.myownsweetthyme.com/2010/04/secret-to-soft-snickerdoodles.html" target="_blank">My Own Sweet Thyme</a>. They turned out great and we all loved them. Very sweet though so if/when I make them again I might cut the brown sugar down just a bit.</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-47012761947172047902013-05-09T21:25:00.000+01:002013-05-09T21:25:17.771+01:00Yoghurt and Parmesan Baked Basa and Iced Oatmeal Cookies<div style="text-align: justify;">
This week has had some easy meals, hamburgers with chips(fries) and salad, macaroni and cheese with chorizo sausage, beef and bean enchiladas with salad and apple slices, and oven baked Basa with roasted potatoes and carrots. Dessert for the week is spiced iced oatmeal cookies with vanilla ice cream. The burgers and enchiladas were fast day meals so I skipped the bun, the chips and the tortilla. I put my enchilada toppings on salad instead. Yummy! </div>
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I'm going to share the recipes for the Basa and the cookies. The original <a href="http://karasfavouriterecipes.wordpress.com/2013/01/02/creamy-crunchy-baked-basa-fish/" target="_blank">Creamy Crunchy Baked Basa</a> recipe and photo are from Kara at <a href="http://karasfavouriterecipes.wordpress.com/" target="_blank">Kara's Favourite Recipes.</a> Basa is a member of the catfish family and is very mild flavoured. If you can't find it you could substitute regular catfish or any thin white fish fillets you prefer.</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo credit to <a href="http://karasfavouriterecipes.wordpress.com/2013/01/02/creamy-crunchy-baked-basa-fish/" target="_blank">Kara Heald</a><br /></td></tr>
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I changed the recipe up a bit because I hate mayonnaise, which I may or may not have mentioned a time or two before. Here is my version:</div>
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Yoghurt and Parmesan Baked Basa</div>
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1 pound/500 grams Basa fillets </div>
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1/4 cup plain Greek yoghurt</div>
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1/4 cup freshly grated parmesan plus 1 tablespoon reserved</div>
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2 tablespoons softened butter, I used my homemade spreadable butter</div>
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1/4 teaspoon dried basil</div>
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1/4 teaspoon garlic powder</div>
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1/4 teaspoon black pepper, I used freshly ground</div>
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2 teaspoons freshly squeezed lemon juice</div>
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1/2 teaspoon grated lemon zest</div>
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1/2 cup panko bread crumbs</div>
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2 teaspoons olive oil </div>
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Preheat oven to 400f/200c</div>
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Line a baking dish or tray with foil. Oil the foil using olive oil or pan spray. Lay the fish on the foil and sprinkle with salt and pepper. I used garlic and chilli salt that comes in a grater and no extra pepper. Mix the yoghurt, 1/4 cup parmesan, butter, basil, garlic powder, black pepper, lemon juice and zest together. Spread the mixture evenly over the fillets. Sprinkle the reserved parmesan over the top. Mix the bread crumbs with the olive oil and sprinkle evenly over the fish. Bake in heated oven until fish tests done, about 15 minutes. You can then place the pan under the broiler/grill for a few minutes if you want the crumbs crispier. </div>
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Spiced Iced Oatmeal Cookies </div>
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Preheat oven to 350f/170c</div>
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Cookies:</div>
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2 cups porridge oats</div>
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2 cups flour</div>
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2/3 cup dessicated coconut, medium</div>
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1 tablespoon baking powder</div>
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1 teaspoon baking soda</div>
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2 teaspoons cinnamon</div>
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1/2 teaspoon nutmeg</div>
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1 teaspoon salt</div>
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1 cup (8 ounces) butter, melted</div>
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1 cup sugar</div>
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1/2 cup packed brown sugar</div>
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2 large eggs, room temperature</div>
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2 cups powdered/icing sugar<br />
5 tablespoons milk (or enough to make the icing drizzleable . . . yes that's a word)<br />
1 teaspoon nutmeg<br />
1/2 teaspoon cinnamon<br />
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In a food processor, pulse the oatmeal until it is a coarse meal, <b>not</b> finely ground. You want to be able to tell it's oats. Mix the processed oatmeal with the flour, coconut, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a large bowl, beat butter and sugars together until smooth. Add the eggs, one at a time, beating each addition until fully incorporated. Beat another couple of minutes until pale golden. Beat in the dry ingredients. Drop rounded balls of dough, about a heaping tablespoon, onto a greased cookie sheet/baking tray. I use a reusable liner instead of greasing the pan. Leave plenty of room between the cookies as they will spread a lot. Bake for 14-16 minutes or until lightly browned. Let sit on the pan for a few minutes before removing to a cooling rack to cool completely. Once the cookies are done cooling you can ice them. Don't overdo it, you just want a thin layer of icing that will harden. Once the icing dries, store the cookies in an airtight container. Because we like fresh cookies, and since I allow the boys only two a day (along with a scoop of ice cream), I usually bake up half the batch and freeze the rest of the dough for another time. Put the remaining icing in a separate bag in with the cookie dough. Thaw completely before baking.</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-18845597040254076412013-05-03T16:35:00.000+01:002013-05-03T16:35:51.714+01:00Fast Day Crock Pot/Slow Cooker Beer Chicken<div style="text-align: justify;">
The original recipe for this came from <a href="http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/" target="_blank">LaaLoosh</a>. After reading the reviews, which I always do, I decided to make some changes. Here is my version of the recipe which you can compare to the <a href="http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/" target="_blank">original</a> and decide how you want to go. We really enjoyed this.</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo credit to <a href="http://www.laaloosh.com/2012/07/09/crock-pot-beer-chicken-recipe/" target="_blank">LaaLoosh</a></td></tr>
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Crock Pot/Slow Cooker Beer Chicken (5 servings with 250 calories per serving, if you eat only one thigh then it will be 150 calories)</div>
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1 can Guinness or any beer that has a deep flavour</div>
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4 cloves of garlic, minced</div>
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2 teaspoons French mixed herbs (mine has rosemary, thyme, savoury, marjoram and basil)</div>
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1/4-1/2 teaspoon chilli flakes (depends on your tolerance for spice, we really like it)</div>
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1/4 teaspoon black pepper</div>
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1/4 teaspoon sea salt (I didn't add much salt because I planned to thicken the broth with gravy mix which has a lot of salt in it.)</div>
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1/4 cup dried minced onion</div>
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10 chicken thighs, skin removed</div>
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Mix all the ingredients, except the chicken, in the crock pot. After mixing add the chicken. Cook on low for 6-8 hours. Remove the chicken from the crock and add some boiling water (I added about 2 cups) and enough chicken gravy mix to thicken. If you prefer, you can use chicken stock and corn starch to make the gravy. Add more salt and pepper if needed. Add the chicken back to the gravy until you are ready to serve. Optional: remove the bones from the thighs before you return them to the gravy. I do this because I have Mr. Picky (my son) who hates bones in his chicken. I served it over mashed potatoes with green beans on the side. As yesterday was a fast day for me, I had mine over sautéed cabbage instead of mashed potatoes. Delicious!</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-43694814240618305502013-05-02T12:02:00.000+01:002013-05-02T12:02:05.248+01:00Tunisian Cod in Tomato, Olive and Caper Sauce<div class="separator" style="clear: both; text-align: center;">
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I have a great fish recipe to share with you today. The original inspiration and photo came from <a href="http://imcountingufoz.com/blog/recipe-baked-cod-with-tomatoes-olives-and-capers-2930" target="_blank">I'm Counting UFOS</a>. </div>
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<a href="http://i2.wp.com/imcountingufoz.com/wp-content/uploads/2013/04/baked-cod-1.jpg?resize=400%2C400" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="baked cod" border="0" src="http://i2.wp.com/imcountingufoz.com/wp-content/uploads/2013/04/baked-cod-1.jpg?resize=400%2C400" /></a></div>
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Here is my adapted version of the recipe:</div>
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1 teaspoon olive oil</div>
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1 large onion, diced</div>
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1 400 gram can of diced tomatoes (just the normal size can in US sizes)</div>
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2 Tablespoons balsamic vinegar</div>
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black olives to taste, quartered, I used about 10 olives</div>
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capers to taste, I used about 3 heaping tablespoons</div>
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2 Tablespoons Harissa paste</div>
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500 grams (1 pound) frozen cod fillets</div>
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In a large non-stick frying pan, sauté the onion in the olive oil until lightly browned and then add the tomatoes, vinegar, olives, capers and Harissa paste. Simmer until the sauce is reduced by about half. Add the frozen cod, cover, and continue simmering until the fish is cooked through, about 10 minutes or so. The added water from the ice glaze on the fish will thin the sauce out so if you want it thicker you can remove the fish and reduce again. We liked it thinner and I served it over bow tie pasta with a salad on the side. Larry and I absolutely loved it! This amount made two dinner and two lunch sized portions. If you are having this on a fast day, skip the pasta and serve the fish over steamed cabbage or cauliflower.</div>
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You can buy Harissa paste in any Asian/Halal/African market. You can also buy it on line. If you don't like spicy foods, or can't find it, you can easily replace the Harissa with chilli flakes, garlic, salt and black pepper to taste.</div>
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<tr><td class="tr-caption" style="text-align: center;">Harissa is a Tunisian spicy paste made from <br />red chilis, garlic, coriander and caraway.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-41537398325496778962013-04-26T14:20:00.000+01:002013-04-26T17:10:35.513+01:00Friday Fish<div style="text-align: justify;">
Friday is usually beans on toast night but tonight we will be having something a little different. Larry and I have a friend, Jackie, who will be 90 this September. He is a wonderful man and treats Larry like a son. The other day he came up to me and asked if I had anything planned for tea tonight (Friday) because if not, the fish man will be stopping so he is going to get some golden cutlets for us. Golden cutlets are fillets of smoked haddock and they are Larry's absolute favourite fish. Jackie knows this and every so often surprises him with some. Usually I just put it under the grill and we have it on buttered toast but tonight I have decided to try something different. I found this recipe and photo at <a href="http://www.deliaonline.com/recipes/main-ingredient/fish-and-seafood/haddock/smoked-haddock-with-creme-fraiche-chive-and-butter-sauce.html" target="_blank">Delia Online</a>. It looks quick, easy, yummy and not too unhealthy. The only change I will make is to substitute finely chopped spring/green onion tops for the chives as that is what I have in the fridge today. We will have it with a nice Greek Salad and some fresh bread.</div>
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<tr><td style="text-align: center;"><img alt=" Smoked Haddock with Creme Fraiche, Chive and Butter Sauce " src="http://www.deliaonline.com/Images/xlarge/h2174-smoked-haddock-creme-18744.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.deliaonline.com/recipes/main-ingredient/fish-and-seafood/haddock/smoked-haddock-with-creme-fraiche-chive-and-butter-sauce.html" target="_blank">Smoked Haddock with Creme Fraiche, Chive and Butter Sauce</a></td></tr>
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For the salad, we will use mixed greens (from a bag), black olives, pickled yellow peppers, red onion and feta cheese. I make my own salad dressing which we absolutely love on pretty much anything and everything! You can easily switch out ingredients to change the flavour or to use what you have on hand. If you want a nice emulsified dressing you need to use a blender, food processor or stick blender, if you don't care if you have to shake the dressing before using you can just finely mince the garlic and shallot and then mix it up in a cruet. Make this up at least a few hours before serving to allow the dried herbs to soften and the fresh garlic to mellow. You could use all fresh garlic instead of half powder but you might find you need to add a bit of sugar if you do, to cut the sharpness of the garlic.</div>
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Greek Salad Dressing</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpe_2TbKFUmoaj8SScsYeo59C7Tj2Qhr0fN8yl4exFDMPKtQjb9y9gO2B_3kbOR2wOR_HekteWzi4Ve715Yb_NSmirWOhNvhuzmeZuLd917arttR7YryUyPZpmO4RXdxmoi__6SePVNOD/s1600/DSCF3333.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpe_2TbKFUmoaj8SScsYeo59C7Tj2Qhr0fN8yl4exFDMPKtQjb9y9gO2B_3kbOR2wOR_HekteWzi4Ve715Yb_NSmirWOhNvhuzmeZuLd917arttR7YryUyPZpmO4RXdxmoi__6SePVNOD/s320/DSCF3333.JPG" width="320" /></a>In a blender combine until smooth(ish):</div>
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1 Teaspoon freshly ground pepper</div>
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1 Teaspoon sea salt (adjust to taste)</div>
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Juice of one lemon plus enough balsamic vinegar to make 3 ounces</div>
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3 ounces red wine vinegar</div>
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2 cloves of garlic, peeled</div>
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1 shallot, peeled and cut in half</div>
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1 Teaspoon onion powder</div>
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1 Teaspoon garlic powder</div>
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1 Tablespoon dijon mustard</div>
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With the blender still running, slowly add 6 ounces of olive oil so the mixture emulsifies. Turn the blender off and add 2 Teaspoons each of dried basil and oregano and just pulse to combine, you don't want to make them invisible. Pour into your cruet or bottle and store in the fridge. This dressing tastes best served at room temperature so remove from the fridge about an hour before you want to eat. This is also delicious used to marinate meat for grilling.</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-63993759656343545802013-04-25T09:10:00.001+01:002013-04-25T09:10:24.994+01:00Thursday, Fast 10<div style="text-align: justify;">
Today is fast day 10 which should go by pretty quickly as I have a busy day planned. Tonight we are just having a chicken stir fry for tea, with the non-dieters having Chinese noodles and me having extra veg instead. </div>
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Yesterday's tea was a great recipe I got from my Mom. We had chilli on Monday and the usual "planned-overs" are chilli dogs but this time I made Chilli Dog Casserole. The recipe is <a href="http://wefarm.wordpress.com/2012/04/04/make-ahead-dinners/" target="_blank">here</a> on my Mom's blog. The recipe calls for 30 ounces of canned chilli but, like my Mom, we don't eat a lot of processed food. So, I took the leftover chilli from Monday and, because I make it really thick, added water and tomato paste (double concentrated puree) to make it up to the right amount and to make it saucier. My hot dogs come in a pack of ten but the wraps I used (I used a package of Indian Chapatis because they are much less expensive than tortillas here in Scotland) come in a pack of eight so I just threw the extra two hot dogs in the dish as is and then sent them with Larry for his lunch today. I have to say this was a fabulous meal! All four of us loved it and the boys wanted to know why I hadn't made this heaven in a dish for them before yesterday. All I can say in my defence is, I forgot about the recipe and just recently remembered it. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://wefarm.wordpress.com/2012/04/04/make-ahead-dinners/" target="_blank"><img src="http://wefarm.files.wordpress.com/2012/04/chili-dog-cass.jpg?w=540" style="margin-left: auto; margin-right: auto;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://wefarm.wordpress.com/2012/04/04/make-ahead-dinners/" target="_blank">Chilli Dog Casserole (photo courtesy of WeFarm)</a></td></tr>
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A bit of advice for my friends who are struggling to convert recipes from Imperial to Metric or vice versa . . . invest in a good kitchen scale. They really aren't expensive and make all the difference. Make sure it can be switched from one form of measurement to the other and then you won't have to try and convert a recipe. I also use this <a href="http://www.onlineconversion.com/weight_volume_cooking.htm" target="_blank">On line Conversion site</a>. It is difficult to work out the difference/equivalences between US and UK cups/pints/etcetera when you are as maths impaired as me so this page takes the stress off.</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com1tag:blogger.com,1999:blog-5514968276569326798.post-12159223928455205812013-04-23T22:20:00.000+01:002013-04-24T09:20:33.536+01:00Walking in Sunshine<div style="text-align: justify;">
It was a beautiful day today so not only did I hang out two loads of washing but I went for a walk on the Perth Road. It was wonderful to be out in the sun, although the wind made it a little less nice than it would have been without it. I got some nice pictures of the River Tay. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ymgaIBYvgBOY4hRO-6AlHCvDACEiDBJhKkNLLYRH-NzgvHdg7g-eSUUQ1Bjr9j61ueGRlqv8DWb9VhCxq4Mv-Pf4yo8Ii1wo8_f8mmgtBmzEhYV4jhIr40nh1ckn3-S_QGBBmOn47LEl/s1600/DSCF3323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ymgaIBYvgBOY4hRO-6AlHCvDACEiDBJhKkNLLYRH-NzgvHdg7g-eSUUQ1Bjr9j61ueGRlqv8DWb9VhCxq4Mv-Pf4yo8Ii1wo8_f8mmgtBmzEhYV4jhIr40nh1ckn3-S_QGBBmOn47LEl/s320/DSCF3323.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Tay Rail Bridge.</td></tr>
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<span style="text-align: justify;">If you would like to read about the Tay Bridge Disaster of 1879, go </span><a href="http://www.mcgonagall-online.org.uk/gems/the-tay-bridge-disaster" style="text-align: justify;" target="_blank">here</a> where y<span style="text-align: justify;">ou can read the famous poem by William McGonagall.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfbQTwKXEBBQl_vTK5jK-8Q5QMkDH745q6bzmGcc1Ph55GmKvQL8rL1H2GLHH6RyFvC8B3Xvn1jrcAW80RSfrIiCxT89zJUl6KZ9PpqWv92VfDPNyyISaiiYCjQ5tCG5g4VQHHyVAmh4n/s1600/DSCF3326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfbQTwKXEBBQl_vTK5jK-8Q5QMkDH745q6bzmGcc1Ph55GmKvQL8rL1H2GLHH6RyFvC8B3Xvn1jrcAW80RSfrIiCxT89zJUl6KZ9PpqWv92VfDPNyyISaiiYCjQ5tCG5g4VQHHyVAmh4n/s320/DSCF3326.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view of Fife across the river.</td></tr>
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Tonight's tea was Salmon and Spinach Rosti from Delicious magazine with fresh French bread Layered with spinach, onions, salmon, cream, lemon, dill and shredded potatoes, it was really nice but very rich. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.deliciousmagazine.co.uk/recipes/salmon-and-spinach-rosti-bake" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Salmon and spinach rösti bake" src="http://www.deliciousmagazine.co.uk/images/recipes/465/465_1_296.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.deliciousmagazine.co.uk/recipes/salmon-and-spinach-rosti-bake" target="_blank">Salmon and Spinach Rosti Bake</a></td></tr>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-73477263052388913962013-04-22T22:15:00.000+01:002013-05-09T17:44:06.123+01:00Fast day nine <div class="separator" style="clear: both; text-align: center;">
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Today is fast day nine and weigh in number five. I'm down another pound so can't complain. I've got chilli in the crock pot for dinner tonight and I'm making corn bread to go with it. Corn bread is one of those comfort foods that brings back fond childhood memories of family dinner. This week's dessert is Peanut Butter Fudge Oatmeal Bars. I won't have any today but am looking forward to having one tomorrow! </div>
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Yesterday I made Chocolate Muffins, using all the ingredients this time, and the boys had them this morning for breakfast. They were declared a success. The photo and recipe are from Channel 4 Food. Just FYI, the recipe says it makes 10 but I got 12 muffins and I had to fill the cups to the top.</div>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://tharntanypetruce.tumblr.com/post/42458122878/easy-and-tasty-barbecue-chicken-sandwiches-in-the-crock" target="_blank"><img alt="Choc muffins" border="0" height="208" src="http://www.channel4.com/media/images/Channel4/4Food/recipes/monthly_additions/sue/chocolate_muffins_1_new_A1.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://tharntanypetruce.tumblr.com/post/42458122878/easy-and-tasty-barbecue-chicken-sandwiches-in-the-crock" target="_blank">Chocolate Chunk Muffins</a></td></tr>
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I also made a loaf of Cinnamon bread for the boys to have for breakfast this week. I used this recipe from a <a href="http://whiskandaprayer.blogspot.co.uk/2011/04/cinnamon-sugar-bread.html" target="_blank">Whisk and a Prayer</a>. They will have it tomorrow so I'll let you know what they think.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz_B1wQ6wCTd11bJH5LmNjGXAiE6lRmbP-yknrC8QTv6jlVJQvA2qYqmYQrTsZgwJqalRYjTvPFFuK9r5XaSMQA3bNRGlA56d1_7kQRQIVtvJsqf7s8EmJsEs8mWk-5Tp_RFa5lAHIf8/s1600/P1010168.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz_B1wQ6wCTd11bJH5LmNjGXAiE6lRmbP-yknrC8QTv6jlVJQvA2qYqmYQrTsZgwJqalRYjTvPFFuK9r5XaSMQA3bNRGlA56d1_7kQRQIVtvJsqf7s8EmJsEs8mWk-5Tp_RFa5lAHIf8/s320/P1010168.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from A Whisk and A Prayer</td></tr>
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Corn Bread (Makes 8 pieces at 180 calories per piece)</div>
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Preheat oven to 400F/200C</div>
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2/3 cup all purpose flour</div>
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1/2 cup corn meal</div>
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3 Tablespoons sugar</div>
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1 Tablespoon baking powder</div>
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1/4 teaspoon salt</div>
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1 egg</div>
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1/3 cup semi-skimmed milk</div>
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2 Tablespoons oil or melted butter</div>
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2 Tablespoons softened butter</div>
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2 Tablespoons honey</div>
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In a medium bowl combine first five ingredients and set aside. In a small bowl combine the egg, milk and 2 Tablespoons of oil or melted butter. Add liquid ingredients to dry ingredients and stir just until combined, batter will be very thick, do not over mix! Spread into a lightly greased 8x8 baking pan. Bake in preheated oven for 20 minutes or until toothpick inserted into the centre comes out clean. While the corn bread is baking, combine the remaining 2 Tablespoons butter with the honey. After you take the pan out of the oven, use your toothpick to poke holes all over the cornbread. Spread the combined honey and butter mixture evenly over the top of the corn bread and let it soak in. Cut into 8 pieces and serve.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUHyBrNgVkEj6e4ShvvZzTbJ-3qcZwK53AHOIkl5Rfwjma1T95EbDM46HyoOY0a0h851KROUcAt2vAAUgC_xhyphenhyphenpCVo5hiT_JaWlR1YpV7lpzj0rLJWxm9JO5_fzrVsl-aQm4YLuyJ2kCl/s1600/DSCF3321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUHyBrNgVkEj6e4ShvvZzTbJ-3qcZwK53AHOIkl5Rfwjma1T95EbDM46HyoOY0a0h851KROUcAt2vAAUgC_xhyphenhyphenpCVo5hiT_JaWlR1YpV7lpzj0rLJWxm9JO5_fzrVsl-aQm4YLuyJ2kCl/s320/DSCF3321.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn bread with honey butter glaze</td></tr>
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Peanut Butter Fudge Oatmeal Bars</div>
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Preheat oven to 350F/170C </div>
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Lightly grease a 9x13 baking dish</div>
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Crust Ingredients:</div>
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3 cups quick cooking oatmeal</div>
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2 1/2 cups plain flour</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 cup butter, softened</div>
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2 cups packed brown sugar</div>
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2 eggs</div>
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1 Tablespoon vanilla</div>
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Filling Ingredients:</div>
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14 ounce (standard size) can of sweetened condensed milk</div>
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5 ounces milk chocolate</div>
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5 ounces dark (plain) chocolate</div>
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1/3 cup peanut butter</div>
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1/2 Tablespoon vanilla</div>
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Combine first four ingredients in a medium mixing bowl and set aside. In a large mixing bowl cream butter and brown sugar. Add the eggs and vanilla and mix until totally combined. Mix in the dry ingredients. Press 2/3 of this into the baking dish. In a small saucepan, combine the milk, the chocolate, peanut butter and the vanilla over medium heat. Stir until the smooth. Pour over the oatmeal layer. Dot the chocolate layer with the remaining oatmeal mixture. Bake in preheated oven for 30-35 minutes or until the top is golden brown. Cool completely before cutting into bars.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4phgVljKfblVuyf7zVKkR-6he1evVOVtjnZjt70oq0CsJuQGrTmWhQMSM2C4HlXHYIVblKZucJa_-W4w1Uzb8oZmNkE2UIprI4U4YeYOvJPl9Fnoo8oX2AdeFA8GwgDfFPAoOxQl89NDR/s1600/DSCF3320.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4phgVljKfblVuyf7zVKkR-6he1evVOVtjnZjt70oq0CsJuQGrTmWhQMSM2C4HlXHYIVblKZucJa_-W4w1Uzb8oZmNkE2UIprI4U4YeYOvJPl9Fnoo8oX2AdeFA8GwgDfFPAoOxQl89NDR/s320/DSCF3320.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Fudge Oatmeal Bars</td></tr>
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An addendum to the Peanut Butter Fudge Oatmeal Bar recipe, Connor has suggested it needs more peanut butter so next time I will use 1/2 cup and see how he likes that.</div>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-22982691145184563752013-04-18T20:59:00.000+01:002013-05-09T17:45:50.696+01:00Fast day 8 and catch up from yesterday<div style="text-align: justify;">
Sunday was, by special request, meat loaf night. So that made yesterday spaghetti bolognese night. My sister is married to an Italian and that is a tradition she has given to me, making spaghetti bolognese with chopped up leftover meat loaf. I make my sauce in the crock pot/slow cooker and I let it go all day so the flat smelled delicious! I also made some meat balls to go in the sauce and some French bread that I turned into garlic bread. Of course, since life is never easy I had to make a white Alfredo type sauce for the boy who eats nothing that looks like it grew from the ground. Unfortunately I don't have any pictures to put up, sorry about that.</div>
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Italian Style Meat Loaf<br />
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500 grams of bulk Italian sausage, hot or sweet, your choice, we use hot<br />
500 grams lean ground beef mince<br />
2 eggs<br />
1/2 cup bread crumbs<br />
2 Tablespoons grated parmesan cheese<br />
1 Tablespoon basil<br />
1 Tablespoon oregano<br />
2 Tablespoons dried minced onion or 1 small chopped onion<br />
1 teaspoon garlic powder<br />
1/4 teaspoon chilli flakes<br />
1/4 teaspoon black pepper<br />
salt to taste<br />
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Combine all ingredients and press into loaf pan. Bake at 350/170 until internal temperature reaches 165f. I almost always use a digital meat thermometer rather than time when cooking meat, but you can expect it to take about an hour. I usually bake potatoes at the same time to go with this and we had corn, which is one of the few "vegetables" picky boy will eat. I made peach cobbler for dessert and that made enough for the boys to have dessert every night they eat with us this week.</div>
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I can't find Italian sausage here so I make my own. We really like it and I use it to make patties for sandwiches as well.</div>
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500 grams or 1 pound ground/minced pork<br />
1 teaspoon salt<br />
1 1/2 teaspoon freshly ground fennel seed<br />
1/2 teaspoon whole fennel seed<br />
1 1/4 teaspoon sweet paprika<br />
1/4 teaspoon hot paprika<br />
1 1/2 teaspoons minced garlic<br />
1 1/2 teaspoon sugar<br />
14 - 1/2 teaspoon chilli flakes<br />
1/2 teaspoon black pepper<br />
1 Tablespoon red wine vinegar<br />
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I put all the seasoning ingredients in a resealable plastic bag and mix them together well. Then I put the pork in and seal it up and squeeze the bag around until the seasonings are evenly distributed through the meat. I usually make this up a couple of days before needing it to make sure the flavours are well blended. If pork is on sale you can make this in any quantity you want and freeze it in appropriate sized portions. </div>
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I don't know if any one actually needs a recipe for meat balls but just in case . . . here is a basic recipe you can tweak to suit your family.</div>
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Italian style Meat Balls (six large meatballs at 184 calories each)</div>
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1.5 pounds/750 grams extra lean minced beef</div>
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1 egg</div>
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1/4 cup bread crumbs</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1 1/2 teaspoon basil</div>
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1 1/2 teaspoon oregano</div>
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Mix gently, not too much, and then form into six large meatballs, fry in a little bit of olive oil to brown and finish cooking them off in your sauce. I put them in the crock pot/slow cooker with my meat loaf bolognese sauce to cook all day. </div>
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"Alfredo Sauce" is in quotes because it tastes like Alfredo but uses much less butter and has a lot less calories. We really like it and you can use low fat/calorie ingredients to suit your taste/diet. Since serving size is so individual, I just use a couple of tablespoons but my son probably uses 1/2 cup I have figured the calorie count for the whole recipe.</div>
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Alfredo style sauce (1031 calories for the recipe)</div>
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3 Tablespoons butter<br />
3 Tablespoons plain flour<br />
1 1/2 cups (350 ml) semi skimmed (2%) milk, more as needed<br />
1 teaspoon garlic powder<br />
1/2 cup (50 grams) grated parmesan cheese (or more to taste)<br />
100 grams Philadelphia cream cheese (about 3.5 ounces or so)<br />
freshly grated black pepper to taste<br />
a pinch of nutmeg<br />
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In a sauce pan, melt butter and add flour to make a roux. Slowly add the milk, whisking the entire time, stir until thick. Remove from heat and add the rest of the ingredients. Stir until cheese is melted and sauce is smooth. Add more milk if you decide it is too thick for your tastes.</div>
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The French Bread recipe, and the photo, came from <a href="http://chickensintheroad.com/cooking/crusty-french-bread-and-more/" target="_blank">here</a>. I haven't had time to search this blog properly but it looks like there are lots of great recipes. The bread turned out wonderful and, after I cut the end off so I could make sure it wasn't poisonous I made it into garlic bread to go with the spaghetti last night. Every one loved it.</div>
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This post is already full of recipes so I won't post my bolognese sauce recipe. I figure every body probably already has one they love to make or buy. If you do want a recipe that is full of fresh veg and made in the slow cooker, let me know in the comments and I will do a later post on it.</div>
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Today is fasting day eight, and I am making a classic British dish called Toad in the Hole. Don't ask me why it's called that, I have absolutely no idea, maybe one of my readers can enlighten us. My recipe makes six servings, one each for Larry and I and two for each of the boys. I will serve it up with green beans for all and left over peach cobbler for the boys.</div>
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Toad in the Hole (six servings at 283 calories per serving)</div>
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2 teaspoons vegetable oil</div>
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6 sausages, I used Morrison's Best Pork, Smoked Bacon and Cheddar</div>
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170 grams/6 ounces plain flour</div>
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3 eggs</div>
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185 ml/6 ounces semi-skimmed (2%) milk</div>
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Brown sausages under the grill or on top of the stove. Place oil in a (9x13) baking dish and put into a cold oven. Turn oven on to 400f/200c. While the oven and dish is pre-heating, make the batter. Either use a blender or a stick blender to mix flour, milk and egg until smooth. Remove the hot pan from the oven, put the sausages in the bottom and pour the batter over them. Bake about 35 minutes or until the centre is puffy and browned. Don't be worried if the batter falls a bit after you take it out of the oven, it is supposed to do that.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jIODdeQMfgPtkUfnZ6pTI-MIiaFBKCO9l56Z0wX8O2KLay0yJ6fkoIb38XUYWiymaSEOjROsqynvC_ll79Bn16Ps2ZeZ8If8jKW8gTEy8AfuNizWdZEMprsn4y1FwQoOi5chRX2LWkIK/s1600/DSCF3315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jIODdeQMfgPtkUfnZ6pTI-MIiaFBKCO9l56Z0wX8O2KLay0yJ6fkoIb38XUYWiymaSEOjROsqynvC_ll79Bn16Ps2ZeZ8If8jKW8gTEy8AfuNizWdZEMprsn4y1FwQoOi5chRX2LWkIK/s320/DSCF3315.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toad in the Hole</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0tag:blogger.com,1999:blog-5514968276569326798.post-40299522401573860352013-04-16T21:54:00.000+01:002013-04-16T21:54:25.432+01:00Smoked Haddock Wellington<div style="text-align: justify;">
My original plan for dinner was to make a recipe for <a href="http://www.lavenderandlovage.com/2012/05/fish-on-friday-and-a-lovely-recipe-hot-smoked-salmon-wellington-for-a-scottish-supper.html" target="_blank">Hot Smoked Salmon Wellington</a> but smoked haddock was on sale so I decided to use that and make my own recipe. I've used frozen spinach, leeks, garlic and onions for the filling and I found some light puff pastry at Tesco. I'm, going to come right out and admit this is not a very low calorie meal. However, served with a fresh salad it is a nice treat. We really did enjoy it. Next time, however, I will make the salads smaller because we were both uncomfortably full after eating. It never looks like much until you start eating!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPMGli3glFSn8VLkwHBP7wIVVzulMxdpXUVVvBZJzvLAIcs22Mt3D_1WwhvksTtCWz1Jb0imFtMhYNggPRxjbLy191NmROvKoExpef8-u4qE3DxseFhIWivNPmFzDt-QsI9jlrSl3fwzy/s1600/DSCF3314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPMGli3glFSn8VLkwHBP7wIVVzulMxdpXUVVvBZJzvLAIcs22Mt3D_1WwhvksTtCWz1Jb0imFtMhYNggPRxjbLy191NmROvKoExpef8-u4qE3DxseFhIWivNPmFzDt-QsI9jlrSl3fwzy/s320/DSCF3314.JPG" width="320" /></a></div>
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Smoked Haddock Wellington makes 2 servings at 475 calories per serving</div>
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200 grams frozen chopped spinach leaves, thawed, squeeze as much water out as possible</div>
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1 small white onion diced</div>
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1 small leek, cleaned and chopped fine</div>
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2 cloves garlic, chopped</div>
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1 Tablespoons olive oil</div>
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Salt and Pepper to taste, we don't use salt and I also added some chilli pepper flakes, about 1/8 teaspoon, which gave it a nice kick.</div>
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2 pieces of smoked haddock, my package equalled 222 grams</div>
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1/3 package light, ready rolled puff pastry, cut into two. You can package and freeze the rest for later use.</div>
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1 egg, lightly beaten (the calorie count includes half the egg as it is only used as a wash)</div>
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Heat the olive oil in a non-stick pan, sauté the onion and leek until soft, add the spinach and garlic and continue cooking until the spinach is dry, adding salt and pepper to taste. Remove from heat and let cool. Use parchment/greaseproof paper to line a baking tray, spray or brush with a little oil to prevent sticking. Put the two pieces of puff pastry on the prepared paper. Using a sharp knife slice the fish pieces in two as in the picture below. Place the fish on the pastry, as shown. Put the spinach on the bottom piece of fish and place the top back on. Bring the puff pastry up around it to make a nice case. I left a vent in the middle but you could could cut a design into it or lattice it, whatever you prefer. You can make prettier parcels by using bigger pieces of puff pastry but as there are millions of calories in puff pastry I used the smallest amount that would cover the fish. At this point I put the parcels into a plastic bag and then into the fridge because we don't eat until 8:00. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmF82UG93v_DOg_2_6ACrWjGwRD8MGn3hif08c5EPNku63ZulrKHQgNIbSKDqVCLFYpvjunGHoDYBp5bCuut4JLNhIKviBTP-62QQwfnX0xmCwPEZ764-aZvqyQCix4pz1iW77bY1pL5Gg/s1600/DSCF3309.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmF82UG93v_DOg_2_6ACrWjGwRD8MGn3hif08c5EPNku63ZulrKHQgNIbSKDqVCLFYpvjunGHoDYBp5bCuut4JLNhIKviBTP-62QQwfnX0xmCwPEZ764-aZvqyQCix4pz1iW77bY1pL5Gg/s320/DSCF3309.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice the fish in half like bread.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUpC7nN14XHYhTliuWlnAL59OM_GvCrRAnTTmRE7jNaWgjwiVb2PjaejK7Thx6dPpOuYtaJgm_W32zYLCCKmAgr877oxk1eFnhp3uIrnfOmr1AzEqHLTz_jyLRjxg8ujtCZ80gRh6CvVR/s1600/DSCF3311.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUpC7nN14XHYhTliuWlnAL59OM_GvCrRAnTTmRE7jNaWgjwiVb2PjaejK7Thx6dPpOuYtaJgm_W32zYLCCKmAgr877oxk1eFnhp3uIrnfOmr1AzEqHLTz_jyLRjxg8ujtCZ80gRh6CvVR/s320/DSCF3311.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide the spinach mix evenly between the two pieces of fish, put the tops back on.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCskfcfBkPKbdVHG01qWjBwX2AT-faDTgC2aluaKYcoq3x6aa1EDbfjVCbVcgQHRomyXHehTkqKm5qBv42TEkQQIaS5mVM3A16J-nygeBAkMUYrEGHJOH9-yQubJ2XGQGInNFDsvbFA4R/s1600/DSCF3312.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCskfcfBkPKbdVHG01qWjBwX2AT-faDTgC2aluaKYcoq3x6aa1EDbfjVCbVcgQHRomyXHehTkqKm5qBv42TEkQQIaS5mVM3A16J-nygeBAkMUYrEGHJOH9-yQubJ2XGQGInNFDsvbFA4R/s320/DSCF3312.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring the pastry up around the fish to make parcels. Leave or cut vents to let the steam escape.</td></tr>
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Brush with the beaten egg before placing into a preheated (200/400/gas mark 7) oven. Bake for approximately 25 minutes or until nicely browned and fish is done. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZfIOQNAjizenwsQdgv28Eg2y2AoVaOfSSZQJa3CRKBvpJ0gj7D8AN5f21SeMylMPUmorH3jagDYBBVomeEnYJ250926Glkg2cWWnwSRfT_shdWJGx6rEgyfX73DD4OrXMp8VdeD8ZJZq/s1600/DSCF3314.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZfIOQNAjizenwsQdgv28Eg2y2AoVaOfSSZQJa3CRKBvpJ0gj7D8AN5f21SeMylMPUmorH3jagDYBBVomeEnYJ250926Glkg2cWWnwSRfT_shdWJGx6rEgyfX73DD4OrXMp8VdeD8ZJZq/s320/DSCF3314.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with a tomato and fresh mozzarella salad.<br /><br /></td></tr>
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Anonymoushttp://www.blogger.com/profile/09518597827102624798noreply@blogger.com0