Good morning GUSoldsters! Remember -- you turn into a youthful, overfed baby tomorrow at 12:01 a.m.!!!!! Every year should be rejuvenating and it has been for our flumpty. Here she is when she was a tart running around France (second from the left. I'm the one on the far right with my back turned to her. She was the pretty one and we didn't know she had a sense of humour at that time):
Soooo, always the time of year for those horrid resolutions which are seldom kept. But, for some, stopping smoking would be a really great one and the you can spend your smoke time with us because we are more fun than a ciggie and prettier and smell better.
Today is my buddy's 24th day off of cigs! Sure, the nasty cold someone gave him was the impetus, but he was feeling better then had to drive almost 400 miles to get home and still off the smokes. Amazing!!!! I think I'll use GDbot's widget to track his progress and not tell him I've done it. I don't think I can do 2 QuitKeeper widgets.
Well, I started my resolution to lose weight and get into better shape already. I'm not good at Jan 1 promises. I will be eating more vegetarian/vegan dishes so you most likely will see them here -- except when I throw in a damned good looking meat or fish recipe.
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.
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Ok, so first things first. On Sunday, smartass Nova Land provided a recipe in this comment. Hahahahaha! Ice cubes. Grow up, Nova Land. We have too many babies here who won't cook as it is. Don't encourage bad behaviour. Ok, too late because flumptytail just had to check out the comments section and discovered there were 900 of them!!!!!!
Alright -- 900 comments on a frigging ice cube recipe?? I'm not talking about frozen wine or homemade broth or herbs in water. I'm talking frigging ice cubes. I was forced to see what eejits could have possibly generated that many comments. Oddly enough, none of you were there. flumpty is right -- for complete hilarity, please read the rate and reviews. Very, very, very funny. I'll be reading the rest of this afternoon (today is Monday -- I'm very responsible and getting this typed ahead of time).
Now for some I've found on my favorite websites:
From The Shiksa in the Kitchen:
Pistachio Rose Blondies
Do click the link because she gives a lovely description and step by step pictures. I love her site.
INGREDIENTS
1/2 cup unsalted butter
1/2 cup canola or grapeseed oil
1 1/4 cups brown sugar, packed
2 eggs
1 1/4 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp, heaping salt
1/2 cup raw pistachios
1/2 cup white chocolate chips
2 tbsp rosewater
YOU WILL ALSO NEED
9x9 inch square baking pan, small saucepan, mixing bowls, nonstick cooking spray
Prep Time: 20 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 45 - 55 Minutes
Servings: One 9x9 inch pan of blondies (9 large blondies, 12 small blondies)
Kosher Key: Dairy
Preheat oven to 325 degrees F. In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
Once the browned butter has cooled, transfer to a mixing bowl and combine with the oil, brown sugar and eggs. Whisk till well combined.
In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Combine thoroughly with a whisk.
In a small bowl, toss the pistachios and white chocolate chips with some of the flour mixture. This will help prevent them from sinking to the bottom of the batter during baking.
Add the flour mixture to the butter mixture along with the rosewater and mix very thoroughly.
Grease a 9x9 inch baking pan with nonstick cooking spray and pour in the batter.
ake for 25-30 minutes, or until the center of the blondies has set and a toothpick inserted in the middle comes out clean.
Also from the Shiksa:
Rotisserie Chicken Soup
From the Shiksa
A few years ago, a reader commented to let me know that they make their soup stock using a rotisserie chicken. This might seem counter-intuitive– after all, rotisserie chickens are already cooked, why cook them again?– but stick with me here. The rotisserie-roasted chicken bones produce a rich, dark, strongly flavored stock. The chicken is seasoned and salted, so you don’t need to add much in the way of flavoring to the stock– a few veggies, some herbs (fresh dill is key!), and a pinch of spices. Throw in some rice, let it all simmer together, and you’ve got a healthy, hearty, winter soup. It’ll cure what ails you, and taste good doing it!
Now, don’t go using a barbecue rotisserie chicken, or anything with a strong flavoring or sauce. Herb, lemon herb, garlic and plain salt-and-pepper rotisserie birds work best here. This is also a great tip for getting the most out of your rotisserie chicken– eat the chicken, then use the bones (along with the veggies, herbs and spices outlined below) to create a yummy stock that you can freeze and keep for later!
INGREDIENTS
1 2-lb rotisserie chicken
15 black peppercorns
4 whole cloves
2 bay leaves
1 medium yellow onion, rinsed and halved, skin on
4 large celery stalks, sliced (divided)
2 large carrots, peeled and sliced (divided)
1 handful fresh parsley
3/4 cup white or brown rice
1/4 cup chopped dill
Salt to taste
YOU WILL ALSO NEED
2 large 6-8 quart pots, mesh strainer
Total Time: 2 Hours
Servings: 8 servings
Kosher Key: Meat
Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat.
Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top.
Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot. Do not add the rice yet. Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator.
When the stock is fully cooked, strain it through a mesh strainer into another clean large pot. [I use cheesecloth and the strainer and strain a few times because I'm neurotic.]
Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, rice and dill. You may use either white or brown rice; keep in mind that brown rice will hold up better for leftovers, while white rice has a tendency to dissolve a bit in the stock over time. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired. I like lots of black pepper! Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.
From
PBS Recipes:
Quinoa Stuffed Zucchini
Ingredients
1 large zucchini
1 cup cooked quinoa
1 handful of shredded cheddar cheese (2% reduced fat milk mix is OK)
2 ripe avocados
1 cup pico de gallo (diced tomatoes, jalapenos, onions, cilantro)
lime & lemon juice, a splash of each
dash of garlic powder
light sour cream (optional)
Directions
Trim the ends of the zucchini and halve it lengthwise. Remove the seeds and middle so that the zucchini halves resemble a veggie boat. Stab its flesh with a fork a few times and stick it in the microwave for about seven minutes, until tender but not mush. You can also do this the slow way and bake it in a shallow dish with water.
As the zucchini is cooking, line a cookie sheet with either parchment paper or foil.
In a medium sized bowl, mash up your avocado and mix with the pico de gallo. Add your splash of lime and/or lemon juice and a dash of garlic powder. Set aside until zucchini is done.
When the zucchini is done, place each half on the foil lined cookie sheet.
Spoon the quinoa into the hollowed out middle areas of your zucchini boats, top with cheese and stick it in the oven to broil no more than three and a half minutes (until cheese is melted).
Remove from oven, slice up your portions and top with guacamole and sour cream (optional)
Also from America's Test Kitchen:
Mushroom and Leek Galette with Gorgonzola
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers. And to make the filling both flavorful and well bound, we paired mushrooms and leeks with rich, potent binders like Gorgonzola cheese and crème fraîche.
Serves 6
Cutting a few small holes in the dough prevents it from lifting off the pan as it bakes. A pizza stone helps to crisp the crust but is not essential.
INGREDIENTS
Dough
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
7 tablespoons ice water
1 teaspoon white vinegar
Filling
1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
5 teaspoons olive oil
1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)
1 teaspoon minced fresh thyme
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
Salt and pepper
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
Kosher salt
2 tablespoons minced fresh parsley
INSTRUCTIONS
1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.
2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.
3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.
5. Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper–lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon oil.
6. Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Drizzle remaining 1 teaspoon oil over filling. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.
7. Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.
TECHNIQUE
DON'T DOUBT YOUR DOUGH
SHAGGY DOUGH
Barely mixing the dough and then resting it in the refrigerator hydrates the flour while minimizing gluten development, for a more tender crust. Don’t worry if the dough looks loose and shaggy—it’s supposed to.
TECHNIQUE
KEYS TO MAKING A FLAVOR-PACKED, STURDY VEGETABLE TART
MAKE A WHOLE WHEAT CRUST
Whole-wheat flour contributes earthy flavor that complements the savory filling. Its coarser consistency makes for a hearty crumb.
PRECOOK THE VEGETABLES
Removing moisture from the vegetables is crucial to concentrating flavor and preventing a soggy crust. We microwave and drain the mushrooms and combine them with browned leeks.
ADD BOLD-FLAVORED BINDERS
To help the vegetables stay neatly bound and add complexity to the filling, we worked in a rich, three-part binder: crème fraÎche, Dijon mustard, and crumbled Gorgonzola.
TECHNIQUE
PLEATING A FREE-FORM TART
It’s surprisingly simple to create pleated edges around free-form tarts.
1. Gently grasp 1 edge of dough and make 2-inch-wide fold over filling.
2. Lift and fold another segment of dough over first fold to form pleat. Repeat every 2 to 3 inches.
This tart sounds amazing -- but I hate gorgonzola. I may try saga blue, which oddly enough I do like.
A BIG NEW YEAR'S WELCOME TO BlueMississipi WHO IS OUR NEWEST BUDDY. BEHAVE YOURSELVES FOR AT LEAST A DAY!!!! WELCOME, WELCOME, BlueMississippi!
anodnhajo's 12/24/13 updated buddy list. Sad update with RiaD's "in memorium."
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