Skip to main content

Happy Guy Fawkes Day!!!  

First I thought I'd post the Nosh diary on my regular Tuesday diary -- but then, how the hank would you get your groceries in time, prepare, put on your tie dyes and Birkenstocks and pop a beer, uncork some wine, mix a drink and pour them all into the same big sippy cup???

I'm posting more tomorrow with a link back to this diary.  Basically, most of this stuff, except my most excellent Beef Strudel, is very quick and simple to make.  The strudel isn't quick and requires patience working with filo dough.  The good news is that you can make it up to 12 hours before hand and refrigerate.  Of course, if you get one 1 lb. box of filo, you will have plenty to work with and make mistakes.


GUS (Gave Up Smoking) is a community support diary for Kossacks in the midst of quitting smoking. Any supportive comments, suggestions or positive distractions are appreciated. If you are quitting or thinking of quitting, please -- join us!  We kindly ask that politics be left out.  

    You can also click the GUS tag to view all diary posts, or access the GUS Library at dKosopedia for a great list of stop-smoking links. Check it out! GUS library.

    A message to ALL quitters. You don't have to avoid GUS if you have a failed quit.  We won't give you a bad time and we consider the failed quits as "practice" for the real quit.

    Quit Keeper widget which is an outstanding aid for those beginning the difficult path to quitting.  It lets you know how long you haven't smoked, how many cigs you haven't smoked, how much money you've saved.

   Quit Smoking Counter    h/tGDbot.  For those of you who have had a problem with Quit Keeper or want a different counter!

Beef Strudel
Williams Sonoma Meats and Poultry Cookbook

3 tblsps unsalted butter or olive oil, plus 1/2 cup unsalted butter, melted and cooled but not hardened again
1 large yellow onion, finely chopped
1 tsp minced garlic
3 tblsps minced freh flat leaf parsley
3 tblsps minced fresh dill
1 tsp dried oregano
1 tsp ground cinnamon
1/2 tsp ground allspice or freshly grated nutmeg
1 lb ground chuck
1 egg beaten
1/4 cup fine dried bread crumbs
[I always add hot pepper flakes or diced hot pepper to taste and about a cup of grated cheddar or colby cheese -- just my taste but it is yummy!!  
Salt and freshly ground pepper
12 sheets filo pastry (about 1/2 lb -- I think there's a couple of extra)

In a large frying pan over medium heat, melt the 3 tblsps butter.  Add the onion and saute until soft, 8-10 minutes.  Add the garlic, parsley, dill, oregano, cinnamon, allspice, and beef.  Cook, stirring occasionally and breaking up the beef with a wooden spoon, until the meat is cooked through, about 10 minutes.  Transfer to a bowl and let cool slightly.  Stir in the egg and bread crumbs and season to taste with salt and pepper -- you can add the hot pepper flakes and/or cheese if you use them.  Let cool for 30 minutes or longer.

Preheat the oven to 350 degrees F (180 degrees C).  Butter a baking sheet [Because this dish is so buttery, I use parchment paper on the baking sheet with no butter].  Open up your package of filo and have a damp kitchen towel at the ready.  Smooth out and remove 1 sheet and place on dry surface [I have a marble slab] with long ide facing you.  Brush with some of the melted butter.  Top with a second sheet, brush with melted butter.  Repeat until you have used 6 sheets.  Place half of the meat mixture in a strip along the long edge nearest you, leaving a 1 inch border.  Fold in the ends, and beginning from the long edge nearest you, roll up like a jelly roll.  Repeat with 6 sheets of filo and the remainder of the meat mixture.

Note:  I always seem to have more than a pound.  So I can get 3 of these strudels out of the mix.  Use your judgment -- you don't want to over-pack the strudel or it will get damp.  Even with 3 strudel, I think I have a couple of filo sheets I can wreck.  If you can two strudel, cut up some apples, melt some butter with cinnamon and nutmeg and/or clove, add some chopped walnuts and/or raisins and make one apple strudle the same way.  Before serving sprinkle with confectioner's sugar.

If making the strudel ahead, cover with plastic wrap and refrigerate for up to 12 hours.

Place filo rolls on the parchment paper covered or buttered baking sheet.  Brush with the remaining melted butter.  Bake until golden, about 40 minutes.  Cut into slices 1/2 inch thick on the diagonal with a bread knife.  Serve hot -- but they do still taste really good cooled down.  Leftovers can be wrapped, refrigerated and heated up the next day -- delicious.

I serve mine with sour cream and salsa.

Kale chips

Someone here posted this recipe.  I cut and pasted.  I may try it later today because I need to shop and am going to pick up lots of kale anyway.

Tear kale off the spine and into roughly potato chip sized pieces. Sprinkle with oil and work with your hands to spread evenly (every oil I've tried has been fine but half coconut/walnut is great). Sprinkle generously with nutritional yeast and lightly with salt and work again to distribute evenly. Spread on cookie sheets and cook at 325 degrees for six minutes. Rotate cookie sheets front to back and top and bottom shelves, and bake another six minutes. If they're not as crisp as you want bake a little longer in one minute increments.
These are insanely good. I confess to eating an entire head of kale worth of these chips. The nutritional yeast gives a flavor in the cheese spectrum but a tad rich

Tortilla Pinwheels


1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish


In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

Broccoli Cheeseball


1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) finely shredded cheddar cheese
1/2 teaspoon pepper
1 cup finely chopped broccoli florets
6 bacon strips, cooked and crumbled
Assorted crackers


In a bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball and roll in bacon. Cover and refrigerate.
Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 2-1/2 cups.

Cajun Shrimp Spread


1 package (8 ounces) cream cheese, softened
2/3 cup sour cream
2/3 cup mayonnaise
2 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
Dash hot pepper sauce
2 cups chopped cooked peeled shrimp
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green onion
Assorted crackers


In a large bowl, whisk the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion. Serve with crackers. Yield: 4-1/2 cups.

Caprese Salad Kabobs

12 wooden skewers, soaked about ½ hour in water


24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar


On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.

Classic Spinach Dip


4 cups fresh baby spinach, chopped
2 tablespoons water
2/3 cup sliced water chestnuts, chopped
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vegetable soup mix (sorry about the processed stuff)
1 green onion, chopped
Assorted crackers


In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry.
In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers. Yield: 1-1/2 cups.

Baba Ganoush

I stole this recipe from a troll diary.  I really have to remember to attribute who posted.  This one sounds amazing.


1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata


Prepare a medium-hot fire in a charcoal grill.
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature with warm pita.

Corn Salsa Tostadas


3 flour tortillas (8 inches)
3/4 cup sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt


Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. Yield: 3 dozen.

Creamy Black Bean Salsa


1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Tortilla chips


In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.

Creamy Wasabi Spread


1 package (8 ounces) cream cheese out of the fridge and cold
1/4 cup prepared wasabi
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
Rice crackers


Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer.
Press both sides into sesame seeds. Place on a shallow serving plate and let soften; pour soy sauce around cheese. Serve with crackers. Yield: 8 servings.

Emerald Isle Vegetable Dip

The instructions call for cutting a shamrock out of the top of the round loaf of bread.  Yeah, that's gonna happen.  Unless you want to do it to celebrate a win for O'Bama.


2 cups mayonnaise
2 cups (16 ounces) sour cream
1 package (2 ounces) thinly sliced deli corned beef, finely chopped
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 tablespoons dried dill weed, divided
1/2 to 1 teaspoon seasoned salt
1 round unsliced loaf (1 pound) sourdough or rye bread
Assorted vegetables and crackers


In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Cut off top of loaf and set aside.   Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes from the top of the bread and the hollowed out bread, vegetables and crackers. Yield: 4 cups.

Italian Sausage Bread
Makes 10-12 slices

1 pound pizza dough, homemade or store-bought*
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley

1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.

2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8-10 minutes, or until browned and crispy. Add pepperoni. Cook 2-3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2-3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5-7 minutes.

3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. (You can line the pan with parchment paper for easy clean up.) Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.

4. Bake for 20-25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.

Now, for those of you who absolutely have to have popcorn -- you could save this recipe for Romney's concession speech.
Chili Cheese Popcorn


8 cups popped popcorn
1/4 cup butter, melted
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 cup grated Parmesan cheese


Place popcorn in a large bowl. Combine butter, chili powder and salt; pour over popcorn.
Spread in a 15-in. x 10-in. x 1-in. baking pan; sprinkle with Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes or until the cheese is melted. Toss well to coat. Store in an airtight container hahahahahaha - yeah, right. Yield: 2 quarts.

    Who's your little buddy?

                    1BQ, 3rdGenFeminist, Abra Crabcakeya, Actbriniel, addisnana, AfroPonix, aishmael, Alise, Alpha99, A Man Called Gloom, glorificus, ambeeeant, American in Kathmandu, amk for obama, andsarahtoo, angry marmot, Anne933, anodnhajo, aoeu, aquarius2001, arcadesproject, Archie2227, arodb, Arthur Wolf (in memoriam), assyrian64, awkawk, b4uknowit, bamablue, BARAKABETH, barnowl, b barrie, bdizz, beatpanda, beefydaddy18, BFSkinner, bgblcklab1, BigAlinWashSt, Bike Crash, BirderWitch, BJKay, bleeding heart, blingbling65, blue husky, Blue Intrigue, bluedust, BluejayRN, BlueJessamine, Bluerall, bluestatedem84, BoiseBlue, boudi08, Brahman Colorado, breedlovinit, BrenP, Bronxist, BrowniesAreGood, bsmechanic, buddabelly, bumbi, BusyinCA, Carol in San Antonio, CathiefromCanada, CathodeRay, CDH in Brooklyn, cee4, Cen Den, ChiTownDenny, ChocolateChris, ChurchofBruce, ciganka, cinnamondog, citizenx, ClapClapSnap, Cleante, claude, Code Monkey, codobus, Coldblue Steele, Colorado is the Shiznit, coloradomomma, common green, commonmass, Common Sense Mainer, congenitalefty, coppercelt, dadanation, dangoch, DarienComp, dauber, Dauphin, Dave in AZ, Dave in Northridge, deedogg, demkat620, Dexter, Diana in NoVa, Dickie, DiegoUK, Dingodude, dirtdude, distraught, djMikulec, docreed 2003, dolfin66, donnamarie, Donna O, dotsright, Dr Teeth, DRo, droogie6655321, Dube, duckhunter, Eclectablog, Eddie C, EdgedInBlue, effervescent, elbamash, El barragas, el vasco, ericlewis0, Everest42, Ex Con, ezdidit, fhamme, Fineena, fiona2, fishhawk, Flea, flumptytail, Friend of the court, fritzi56, FrugalGranny, Garrett, Gator, gchaucer2, GDbot, Geiiga, GenXangster, glorificus, glpaul, gooderservice, gooners, gravlax, GreenMountainBoy02, greylox, grndrush (in memoriam), GrumpyWarriorPoet, gzodik, Haole in Hawaii, HappyinNM, henlesloop, HeyMikey, hideinplainsight, High Tide, hiliner68, hold tight, Hugh Jim Bissell, hulibow, I love OCD, Im a frayed knot, imisa, Indexer, indubitably, indyada, Interceptor7, Inventor, IsaacsDad, I said GOOD DAY sir, itsbenj, Jahiz, JamesEB, janl1776, Janeo, JayinPortland, jayjaybear, jbou,  Jeffersonian Democrat, jillwklausen, jmadlc55, jmonch, Joes Steven (aka Steven), john07801, johngoes, johnny wurster, jsfox, JVolvo's Mom, jwinIL14, Kai99, kailuacaton, Kamakhya, kat herder, katchen, Kelly of PA, kestrel9000, khloemi, Khun David, Kitsap River, kittania, KrazyKitten, Kristina40, Ksholl, labwitchy, Lady Kestrel, ladypockt, Lahdee, langerdang, LarsThorwald, LA rupert, last starfighter, LaughingPlanet, Laurie Gator, Leo in NJ, Lipstick Liberal, litoralis, lmdonovan, lockewasright, Lonely Liberal in PA, Lonely Texan, longislandny, Lorinda Pike, luvsathoroughbred, maggiemay, magicsister, mango, Marc in KS, Marjmar, Mark E Andersen (Kodiak54), marknspokane, marsanges, maryabein, Matt Esler, Maxiemax, mdemploi, Meteor Blades, Micburke, michael1104, MillieNeon, minerva1157, MinervainNH, Missys Brother, mjbleo, MnRaindog, mntleo2, Morague, MotoGP, Mr Bojangles, mrsgoo, mskitty, msmacgyver, MsWings, Murphoney, nannyboyz, ncsuLAN, NearlyNormal, Nedsdag, Nick Zouroudis, notgivingup, NY brit expat, oceanview, OleHippieChick, one pissed off democrat, Onomastic, operculum, OrangeMike, Ordvefa, Overseas, Over the Edge, Pager, paige, PaintyKat, paradox, parryander, paulitics, peglyn, Pennsylvanian, phrogge prince, Positronicus, post rational, PowWowPollock, Proud Mom and Grandma, psycho liberal, ptolemynm, Purple Priestess, PvtJarHead, racheltracks, randallt, ray bob, real world chick, red mittens, Reepicheep, regis, relentless, revelwoodie, revsue, Rex Manning, rexymeteorite, RiaD, rickeagle, ridemybike, rightiswrong, Rileycat, rincewind, rkex, roadlion, Roger Fox, Rosebuddear, roses, rscopes, Rudini, Safina, SallyCat, Sanuk, Sark Svemes, sboucher, scooter in brooklyn, Scrapyard Ape, seenaymah, sfbob, sgary, Shahryar, sheddhead, shesaid, Shifty18, shmuelman, shopkeeper, sidious666, sidnora, slowbutsure, smartcookienyc, smeesq, Smoh, snoopydawg, snorwich, SnyperKitty, SoCalHobbit, sofia, soonergrunt, sostos, sowsearsoup, SpecialKinFlag, spmozart, spotDawa, SpotTheCat, StateOfGrace, Statusquomustgo, stiffneck, stonekeeper, sunbro, Super Grover, Syoho, tallmom, Tay, tdslf1, teknospaz, theatre goon, The Eyewitness Muse, TheGeneral, TheStoopingRabbit, TigerMom, Tim DeLaney, tiredofcrap, TomP, tonyahky, Toyotabob7, TracieLynn, TreeFrog, triciawyse, tripodisblack, trs, trueblueliberal, ttanner, Tulsonian, Turn VABlue, Turtle Bay, Tyto Alba, uc booker, UncleCharlie, Unduna, Unforgiven, ursoklevar, USArmyParatrooper, VA02 femocrat, Vacationland, valadon, Vayle, vc2, Vetwife, vgranucci, Village expects idiot home soon, vulcangrrl, waytac, webranding, weelzup, Wes Opinion, Whimsical Rapscallion, willy be frantic, willy mugobeer, Wood Dragon, wolfie1818, Wordsinthewind, Wreck Smurfy, x, xopher, yet another liberal, Zotz

If I missed any newcomers, please let me know.  
        If you'd like to host an open thread, tell your story, or want to be a regular, please respond to the tip jar (Butt Can).  

        Have you had some experience with the effects of smoking, and want to write a GUS diary or host an open thread? Please sign up in the Butt Can (Tip Jar), and name the day and time that works for you.  Our schedule is quite empty as you may notice.  Please consider hosting.

New voices are ALWAYS appreciated and always welcome.


            Mon AM: open except for today!!!!!
             Mon PM: FrugalGranny
             Tue AM: gchaucer2
             Tue PM: open
             Wed AM: open
             Wed PM: Vacationland
             Thu AM: open
             Thu PM: open
             Fri AM: flumptytail  
             Fri PM: open
             Sat AM: effervescent
             Sat PM: open
             Sun AM:  gchaucer 2
             Sun PM: open
Your Email has been sent.
You must add at least one tag to this diary before publishing it.

Add keywords that describe this diary. Separate multiple keywords with commas.
Tagging tips - Search For Tags - Browse For Tags


More Tagging tips:

A tag is a way to search for this diary. If someone is searching for "Barack Obama," is this a diary they'd be trying to find?

Use a person's full name, without any title. Senator Obama may become President Obama, and Michelle Obama might run for office.

If your diary covers an election or elected official, use election tags, which are generally the state abbreviation followed by the office. CA-01 is the first district House seat. CA-Sen covers both senate races. NY-GOV covers the New York governor's race.

Tags do not compound: that is, "education reform" is a completely different tag from "education". A tag like "reform" alone is probably not meaningful.

Consider if one or more of these tags fits your diary: Civil Rights, Community, Congress, Culture, Economy, Education, Elections, Energy, Environment, Health Care, International, Labor, Law, Media, Meta, National Security, Science, Transportation, or White House. If your diary is specific to a state, consider adding the state (California, Texas, etc). Keep in mind, though, that there are many wonderful and important diaries that don't fit in any of these tags. Don't worry if yours doesn't.

You can add a private note to this diary when hotlisting it:
Are you sure you want to remove this diary from your hotlist?
Are you sure you want to remove your recommendation? You can only recommend a diary once, so you will not be able to re-recommend it afterwards.
Rescue this diary, and add a note:
Are you sure you want to remove this diary from Rescue?
Choose where to republish this diary. The diary will be added to the queue for that group. Publish it from the queue to make it appear.

You must be a member of a group to use this feature.

Add a quick update to your diary without changing the diary itself:
Are you sure you want to remove this diary?
(The diary will be removed from the site and returned to your drafts for further editing.)
(The diary will be removed.)
Are you sure you want to save these changes to the published diary?

Comment Preferences

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site