The Cooker's Blog

Valentine Recipe Card Set

2012-02-09T10:22:00.001-05:00

Valentine Recipe Cards, 4x6, Download Here

...Graphics courtesy of Saxon Holt

using her 'Radar Love' Kit at My Memories

Have you tried Tastefully Simple?

2011-10-22T13:06:00.000-04:00

From tasty appetizers to luscious desserts, our catalog includes over 60 simple and delicious foods - ready with two ingredients or less.

Tastefully Simple offers a wide selection of convenient, easy-to-prepare foods designed to help people spend less time in the kitchen and more time enjoying the rest of their lives.

Our products are available through independent Tastefully Simple consultants, like myself, primarily at home taste-testing parties nationwide.

Browse the catalogue and send an email with your order, book a party or just ask questions.

click > My Tastefully Simple Facebook Page

click > View the Tastefully Simple Catalogue

click > Tastefully Simple Recipes

click > The Tastefully Simple Recipes Blog

click > Email Katherine

Getting Started with Tupperware!

2011-09-03T13:38:00.002-04:00

We are finally starting to settle into our new home and new neighborhood so it's time to start working! I am starting several projects, one of which is Tupperware.

Some years ago I began Tupperware, but life has that way of taking over and I did not pursue it then. But, I can tell you that the Tupperware Start-Up Kit was great and I have been using my products for all these years! In the kit were several items that I would not have chosen. But I tried them and I have been using them regularly since! Products such as these were so worth getting the kit, even if you don't think you'll actually become a consultant.

Select the Kit for $79.99 (+tax) with a retail value of $355.00.

Here are some of my favorites:

That's a Bowl:

This big giant bowl became perfect for bringing my fruit salad to all the class parties! And the kids really ate the fruit!!

Silicone Spatula:

Does not get hot or melt. Cleans up perfect, and even after many, many dishwasher journeys it still looks brand new!

Ice Cream Scoop:

Best one on the market; still perfectly new!

Fridge-Smart Containers:

These are the best thing for keeping your fruits and vegs fresh. Actually keeps them fresher longer!

Stuff-A-Bowls:Cook ahead of time and 'stuff a bowl'. As the food gets used, the lid just goes lower as the food level gets lower. And perfect for large amounts of leftovers! Mini-Set.

I may not be in New York anymore, but we can set up an 'on-line' party so you can still earn some goodies, and you don't have to have a party in your house; no cleaning, no serving and no, 'sorry I can't make it'!!!!

Visit my new Tupperware site to set up and On-Line Party or to place an order, or to just bookmark!

Host your own Tupperware Online Party and qualify to receive FREE products! The Online Party registration takes about 5 minutes, but your Online Party is active for two weeks. Your guests receive e-mail invitations from you with special offers that help qualify you to earn FREE Tupperware® products!

Thanks!

Katherine Lent

Batavia, OH

H: 513-732-1800

C: 631-312-0530

klent65@gmail.com

KatherineLent@my2.tupperware.com

Green Tea Teriyaki Chicken

2010-12-29T13:47:00.000-05:00

3-1/2 teaspoons green tea leaves, divided
1 cup boiling water
4 green onions, chopped, divided
3 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon sesame oil
4 boneless skinless chicken breast halves (4 ounces each)

Place 2-1/2 teaspoons tea leaves in a small bowl; add boiling water. Cover and steep for 5-6 minutes.
Strain and discard leaves; pour tea into a large skillet. Add half of the onions. Stir in the honey, vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to about 3/4 cup.
Add chicken and remaining tea leaves; cover and cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin slices; serve with sauce and Jasmine or Basmati rice. Garnish with remaining onions. 4 servings.

Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 184 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 359 mg sodium, 16 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Green Tea Teriyaki Chicken published in Taste of Home

Download this Recipe Card at Box.net

These cards were made with digital graphics courtesy of e-scapeandscrap.net

Whispers in an Oriental Garden-January 2009 Guild Encore Kit

Originally designed as an exclusive kit for Digital Scrapbook Artisan Guild members this kit is now available to the general public as a Guild Encore Kit @ e-scapeandscrap

Chinese Spareribs

2010-10-14T15:13:00.000-04:00

3 tablespoons hoisin sauce

1 tablespoon ketchup

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon sake

1 teaspoon rice vinegar

1 teaspoon lemon juice

1 teaspoon grated fresh ginger

1/2 teaspoon grated fresh garlic

1/4 teaspoon Chinese five-spice powder

1 pound pork spareribs

Directions

In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.

Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.

Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of

Scrapdragon Designs @ e-scapeandscrap.net

Time to resurrect the Halloween treat cards!

2010-10-14T12:48:00.000-04:00

Edible Eyeballs, Pizza Mummies, Apple Bites, Tombstone Eggs,

Carrot Fingers, Cheese Fingers, Ghost Toasts, Eerie Eyeballs

The Cooker's Blog Halloween

We hope you really enjoy our Healthy Halloween Recipe Series:
A fun and healthy break from Halloween sweets.

Each card has two snacks on it. Share your thoughts or other ideas with us!
What was your kids favorites?

Favorite Autumn/Fall Recipes

Join The Cooker's Blog on Facebook

2010-09-29T13:49:00.000-04:00

Join The Cooker's Blog on Facebook

Shrimp Salsa

2010-09-29T12:39:00.001-04:00

Shrimp Salsa

1 pound medium shrimp; peeled, deveined and cooked.

2 plum tomatoes, seeded and diced

1/4 cup diced red onion

1 bunch of chopped scallions (white and pale green parts only)

1/3 cup chopped fresh cilantro

1 mango, peeled and diced

1/2 serrano chile, seeded and minced OR 1/2 teaspoon crushed red pepper

1 lime, juiced

1/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1- Remove the tails and chop the shrimp and place them in a medium bowl.

2- Add the tomatoes, onion, scallion, mango, cilantro, and chile, and mix to combine.

3- Add the lime juice and oil and toss to mix thoroughly. Season with salt and pepper to taste.

4- Chill until serving time (at least 15 or 20 minutes in order to give flavors time to combine) and serve with tortilla chips and beer.

Download Here

This card is made with Water World courtesy of The Busy Elf Designs @ e-scapeandscrap.

How To: Make a One-Pot Indoor Herb Garden

2010-02-23T12:37:00.001-05:00

How To: Make a One-Pot Indoor Herb Garden

Basil, thyme, sage. These are indispensable herbs, and they grew in abundance on our front stoop all summer. It's too cold outdoors now, but we don't like paying $2.50 per packet at the supermarket.Fortunately it's not difficult to grow these herbs indoors - even in a tiny kitchen.One big pot, some potting soil, and a few herb plants are all you need. You should also have a sunny spot; the herbs will need plenty of direct sunshine.

How To: Make a One-Pot Indoor Herb Garden | Apartment Therapy The Kitchn
Step-by-step pictures here...

Blogged with the Flock Browser

Candy Hearts Valentine Goodie Bag

2010-02-05T05:00:00.001-05:00

Download Here

More Treat Cup Wraps!

Download 4shared

or Box.net

Set includes standard cupcake wraps for girls and boys.

Includes 'mini' sizes too!

Quick Page products created by Katherine Lent

using designs from "e-scape and scrap.net"

Valentine treat Cup Wraps and Goodie Bag made with

Candy Hearts from the Nifty Designers Series
courtesy of e-scape and scrap.net

More Valentine Treat Cup Wraps

2010-02-04T05:00:00.001-05:00

Just plop your cupcakes or fruit cups
into these Valentine Wraps!

Download 4shared

or Box.net

Set includes standard cupcake wraps for girls & boys.
'String of Hearts' & 'King of Hearts'.
Includes 'mini' sizes too!

Use for cupcakes, whole fruit or cups of trail mix,
M&M's, Kisses, cut up fruit or nuts, dry cereal snack, etc!

Printables created by Katherine Lent
using designs by Saxon Holt-Scrapbook Elements

Valentine Cupcake & Fruit Wraps made with
Saxon & Tracey's Sweet Love
courtesy of Saxon Holt & Tracey Monette
at Scrapbook Elements

Sneak Healthy Dip into Your Super Bowl Party from snack-girl.com

2010-02-03T14:45:00.001-05:00

Today our recipe comes courtesy of Lisa at snack-girl.com

Snack Girl

Hot Artichoke Dip

Serves 6

1/2 cup low-fat Greek yogurt
3/4 cup grated parmesan cheese
1/4 cup minced onion
1 14 ounce jar or can of artichoke hearts (packed in water)
carrot sticks, celery sticks, and/or healthy crackers

Preheat oven to 350 F. Drain and chop artichoke hearts. Mix yogurt, cheese, onion and artichoke hearts in a small bowl. Spoon into a small casserole dish and heat for 20 minutes (until bubbling). Serve with carrot sticks, celery sticks, and/or healthy crackers.

Add the snack-girl.com blog to your RSS!

Lisa Cain, Ph.D., is an avid snacker, foodie, published author, and mother of 2. An evolutionary biologist by training, she has become obsessed with how food contributes to our overall health.

Matt Cain is an Australian, home chef, father of 2, and software engineer. They have a lovely vegetable garden, and eat tons of fresh fruits and vegetables. Matt's favorite snack is potato chips. He believes that with a little preparation, great food can be yours.

Download a printable 4x6 recipe card Here

Graphics are from

Fall Means Football by Julie, Kay, and Karen

courtesy of e-scape and scrap.net

Healthy Party Snacks for the Super Bowl by Snack Girl

2010-02-03T12:43:00.001-05:00

Here is a list of snacks that would all be great additions to the usual panorama of snack eating that accompanies the big game.

Healthy Party Snacks for Couch Potatoes | Snack Girl

Blogged with the Flock Browser

Valentine Healthy Treats Series: #5, Breadstick Hearts

2010-02-02T06:00:00.001-05:00

Help your child's class this Valentine's Day by sending something healthy instead of the usual candy. Follow my Valentine Healthy Treats Series to get some ideas for your class or group.

Breadstick Hearts

1 package refrigerated breadstick dough
Cook according to package directions
Add any of the following toppings (to suit your young chef’s personal taste):

    * Freshly grated parmesan cheese
    * Cinnamon sugar
    * Red crystalized sugar

Download this Card at Box.net

These cards were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Baking Buddies by: Jeanne Norman

Valentine Treat Cup Wraps

2010-02-01T05:00:00.002-05:00

Download these printables at Box.net

These printables were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Kiss Me in the Morning by Kay Eflin

Grow a healthy garden AND support kids with cancer!

2010-01-31T11:46:00.001-05:00

Campaign | Flower Power Fundraising

Support the Sunrise Day Camp Walkathon Team 'Heel 2 Heal' by getting your spring and summer vegetables and flowers through us and Flower Power!

I just raised $30.00 for Sunrise Day Camp by ordering tomatoes, peppers and a strawberry pot from Flower Power Fundraising by Gardens Alive!

50% of every sale made through our referrals goes to support my Sunrise Day Camp Walkathon Team, Heel 2 Heal.

They also carry bulbs and perennials that will ship for spring. Grow your own healthy vegetables this summer too. Check us out!!!

Special Offer!

FREE Bonus Gift 10 Mixed Gladiolus

Buy any 4 Items and we’ll include 10 Mixed Gladiolus with your order.

A $10.00 value, but yours absolutely FREE!

*If you'd like to support our team but NOT buy any plants, please visit us here to donate or walk: http://tinyurl.com/heel2heal

Blogged with the Flock Browser

Valentine Healthy Treats Series: #4, Angel Food Cake and Berry Parfait

2010-01-26T05:00:00.000-05:00

Help your child's class this Valentine's Day by sending something healthy instead of the usual candy. Follow my Valentine Healthy Treats Series to get some ideas for your class or group.

Angel Food Cake and Berry Parfait

A light dessert that looks impressive!

Angle food cake, cut into large chunks
Strawberries, and/or other berries
or bag of frozen berries, thawed
Whipped topping or vanilla yogurt
Dessert cups or glasses

Add a large cake chunk to the bottom of the cup.
Add a layer a layer of low-fat whipped topping
or vanilla yogurt and top off with of berries.

Download this Card at Box.net

These cards were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Cotton Candy Splash by: Ruth Davis

Valentine Healthy Treats Series: #3, Red Heart Fruit Bouquet

2010-01-24T05:00:00.004-05:00

Help your child's class this Valentine's Day by sending something healthy instead of the usual candy. Follow my Valentine Healthy Treats Series to get some ideas for your class, office or group.

Red Heart Fruit Bouquet

Heart shaped watermelon, whole strawberries and red seedless grapes made a sweet skewer bouquet for Valentines Day. Perfect for a class party.

Download this Card at Box.net

These cards were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Watermelon Head-July 2009 Guild Encore Kit with FREE Gift by: Guild Encore Designs

Valentine Healthy Treats Series: #2, Strawberry Roll-ups

2010-01-22T05:00:00.001-05:00

Help your child's class this Valentine's Day by sending something healthy instead of the usual candy. Follow my Valentine Healthy Treats Series to get some ideas for your class, office or group.

Strawberry Roll-ups

4 (6 inch) soft tortilla shells
Low-fat Strawberry cream cheese
or cottage cheese
4 T Strawberry jam
Strawberries

Spread the cheese on each tortilla.
Add 1 T of strawberry jam and sliced
strawberries. Fold in the edges of the
tortilla, about two inches and roll the
tortilla. Slice into 2-inch bites for the
perfect Valentine’s Day snack.

Download this Card at Box.net

These cards were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Sweet and Sweet Papers by: Werinka Designs

Valentine Healthy Treats Series: #1, Red Heart Fruit Cups

2010-01-20T11:35:00.001-05:00

Help your child's class this Valentine's Day by sending something healthy instead of the usual candy. Follow my Valentine Healthy Treats Series to get some ideas for your class, office or group.

Red Heart Fruit Cups

Send strawberries and watermelons into school for your child's classroom party. The fruit lends itself naturally to being a heart-healthy Valentine's treat. Not only are strawberries the typical holiday color, they are also shaped like a heart when they are halved.

The fleshy, pink fruit on the inside is not only perfect to cut into healthy heart-shaped treats, it is also sweet, just as all Valentine treats should be! Once you've scooped out the melon, you can even use the rind as a natural fruit basket in which to place your watermelon hearts, halved strawberries and any other fruits you choose, or serve in cups.

Download this Card at Box.net

These cards were made with digital graphics courtesy of
the Designers @ e-scapeandscrap.net

Watermelon Head-July 2009 Guild Encore Kit with FREE Gift by: Guild Encore Designs

5 a Day Element Pack - Designer Resource by: Scrapdragon Designs

Listgirl's 8x8 Recipe Book Template Giveaway

2010-01-13T14:09:00.002-05:00

Fabulous Adventures of Listgirl: 8x8 Recipe Book Template Giveaway

Listgirl is giving away an 8x8 recipe book template set that she created.

Christine and Todd created an 8x8 recipe book as a Christmas gift to family and close friends. All throughout 2009, they took photos of food that they cooked and wrote up the recipes. The book was VERY well-received by the recipients. Everyone woo'ed and wow'ed at it!

She is kind enough to share the process, results, and also give away the templates she made for the recipe book! :)

Christine also has a new store, where she sells templates of all kinds, and often offers some for free!
Visit Listgirl Designs here: www.listgirldesigns.com

Blogged with the Flock Browser

Happy Thanksgiving!

2009-11-26T11:57:00.000-05:00

Happy Thanksgiving

from The Cooker's Blog

Carving Turkey, Step by Step

2009-11-13T17:58:00.005-05:00

Carving Turkey, Step by Step
By: Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

* Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
* We used a long carving knife with oval indentations along the blade to reduce friction.
* Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

Download this 4x6 Card at Box.net

This free printable was made with digital graphics
courtesy of Kay eflin @ e-scape & scrap.

Give Thanks by Kay Eflin @ e-scapeandscrap

Chilli Shrimp Marinara

2009-11-11T11:52:00.001-05:00

Jar marinara sauce
1/2 cup water
1 large fresh chilli or chilli paste, or sauce
20 uncooked medium shrimp (peeled)
2 Tbsp of chopped flat leaf parsley
Seasonings: salt, pepper, oregano, basil
whole wheat pasta

1 Combine one jar of marinara sauce, 1/2 cup of water and 1 large fresh chilli in a large frying pan.
Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 minutes.
2 Add 20 uncooked medium shrimp (peeled with tails intact or removed) and spread out in a single layer.
Cover and simmer over low heat for approximately 5 minutes, or until shrimp curl and change colour.
3 Stir through 2 Tbsp of chopped flat leaf parsley. Season to taste with salt and pepper, oregano,
basil, etc then serve over whole wheat pasta.

Download your free 4x6 Chilli Shrimp Marinara Recipe Card

This recipe card is made from these Kitchen Graphics courtesy of Saxon Holt

Saxon's Harvest Kitchen Labels

Saxon's Kitchen Accidents

Saxon's Kitchen Labels

Tracey & Saxon's Harvest Kitchen

Autumn Mini Treat Cups & Toppers

2009-10-30T09:36:00.003-04:00

Download Here

These free printables were made with digital graphics
courtesy of Scrapdragon Designs @ e-scape & scrap.

The Cooker's Blog Word Search

2009-10-24T17:13:00.002-04:00

Healthy Halloween Recipe Series

2009-10-24T05:00:00.002-04:00

Download the Set of Four Cards Here

We hope you really enjoy our Healthy Halloween Recipe Series:
A fun and healthy break from Halloween sweets.

Each card has two snacks on it. Share your thoughts or other ideas with us!
What was your kids favorites?
Visit HERE for our 'Googly Moogly' Bragbook pages, also 4x6.
You can use them to make your own recipe cards!

This week we served up:

Edible Eyeballs
Pizza Mummies
Apple Bites
Tombstone Eggs
Carrot Fingers
Cheese Fingers
Ghost Toasts
Eerie Eyeballs

These cards were made with graphics from Googly Moogly
courtesy of Saxon Holt & Tracey Monette
available at Scrapbook graphics.com

Healthy Halloween: Lunchtime Laughter

2009-10-23T10:43:00.001-04:00

Download Here

Healthy Halloween: Lunchtime Laughter
Fun and healthy break from Halloween sweets.

Edible Eyeballs
Carrots
Cream cheese
Black olives

Slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive.

Pizza Mummies
English muffins or Mini Bagels
Tomato sauce
Black olives
Scallions
Red or green pepper or green olives
Part Skim Mozzerella Cheese or
pulled-apart cheese stick

Lightly toast the muffins or bagels in toaster oven. Spoon on sauce and set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper or green olives for pupils. Lay strips of cheese across the muffin for the mummy's wrappings. Broil for about 10 minutes or until the cheese is melted and the muffin is toasty.

This card was made with graphics from Googly Moogly
courtesy of Saxon Holt & Tracey Monette
available at Scrapbook graphics.com

Healthy Halloween: Haunted Breakfast

2009-10-22T12:48:00.002-04:00

Download Here

Healthy Halloween: Haunted Breakfast
Fun and healthy break from Halloween sweets.

Eerie Eyeballs
For Two Eyes:
2 Apple rings
1 Dried Apricot
1 Raisin

For each pair of eyes, gently flatten two dried apple rings with the palm of your hand. Slice a dried apricot through the middle so that you end up with two circular halves. Press a half, sticky side down, onto the center of an apple ring, covering the hole. For pupils, use kitchen scissors to cut a raisin in two, and press the halves, sticky side down, onto the apricots.

Ghost Toasts
White Bread (1 slice per ghost)
Whipped cream cheese
Rasins

For each, toast a slice of white bread and then cut a ghost shape from it. You can do this freehand using a knife, or you can use a gingerbread-girl cookie cutter. When the cutouts have cooled, spread on a generous coating of whipped cream cheese. For eyes and mouths, add raisins.

Here's Mine: I cut the ghosts out of the bread first and then toasted them. My daughter doesn't love cream cheese so I used 'Smart Balance'. she really enjoyed the surprise this morning!

This card was made with graphics from Googly Moogly
courtesy of Saxon Holt & Tracey Monette
available at Scrapbook graphics.com

Healthy Halloween: 'Finger' Foods

2009-10-20T16:31:00.006-04:00

Download Here

Carrot-Finger Food

Vegetable dip
5 baby carrots
softened cream cheese
sliced-almond

Cut a flat, shallow notch in the tip of each carrot.
Put a dab of dip or softened cream cheese to 'glue' a sliced-almond fingernail atop each notch.
Serve with extra baby carrots, black olives, bell peppers, etc for dipping.

Cheese-Finger Food
Mozzarella string cheese
Green bell pepper
Cream cheese

Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

Here's mine. I used Greek Cucumber Garlic Dip.
I sort of laid them back a bit since my dip wasn't plaster thick.

This card was made with graphics from Googly Moogly
courtesy of Saxon Holt & Tracey Monette
available at Scrapbook graphics.com

Healthy Halloween Treats: Apple Bites & Tombstone Eggs

2009-10-20T15:23:00.002-04:00

Apple Bites & Tombstone Eggs
Fun and healthy break from Halloween sweets.

• Apples
• Slivered almonds

Quarter and core an apple, cut a wedge from the skin side of each quarter
Press slivered almonds in place for teeth.
If not serving right away, baste the apples with orange juice to keep from browning.

• Hardboiled Eggs, cooled and shelled
• Black Olives

To make the boiled-egg ghosts, cut slits and insert black-olive facial features.

Print this FREE 4x6 Recipe QP
made with Saxon's Halloween Bundles, 1, 2 & 3
D/L here ;>

This card is made with graphics courtesy of Saxon Holt
at Scrabookgraphics.com

Autumn Treat Cups-n-Toppers

2009-10-19T13:58:00.001-04:00

My Autumn Treat Cups-n-Toppers

Download these free, from my friends at The Nifty Boutique

These are so easy to do and are great for fall celebrations and parties.
Great for dried fruit and nut cups, cupcakes, muffins or whole fruit.

Blogged with the Flock Browser

Bento Fun

2009-10-11T13:39:00.002-04:00

Grape Tomatoes & Mushrooms,
Crackers & Hummus,
Cucumber 'flowers'.

Submit Your Seasonal Recipes

2009-10-07T11:58:00.003-04:00

I am taking submissions for seasonal recipes.
Have your favorites turned into a printable recipe card.

I am looking for seasonal, easy and did I say 'easy'!

Please include a photo of the dish, or ingredient)s), IF you have one!

Email submissions to: digigarden@optonline.net
or post as a comment

Doritos belong in outer space. 35 Ingredients?

2009-10-07T09:46:00.001-04:00

Which Favorite Snack has 35 Ingredients? - Doritos - Snack Snoop

Which Favorite Snack has 35 Ingredients?

There is a snack that earns Frito-Lay around $600 million a year. The multiple flavors of this chip and colors of the packages are incredibly enticing. With 35 ingredients, they are truly a food engineering miracle. We know them as Doritos.

What exactly is a Dorito? Some would say it is a "food-like" substance. Check out Micheal Pollan's book on the subject at the end of this post.

With upward of 35 ingredients, including such things as MSG and artificial colors, a Dorito is a manufacturing miracle. When you bite into one - are you really tasting food?

Try them up against some Cheese and Crackers or just Potato Chips. Perhaps your own taste test will lead you to the conclusion that Doritos belong in outer space.

The other big issue with Doritos is the serving size. In one package of Doritos, you get just over 2 ounces which is 310 calories.

One ounce (11 chips) is equal to 150 calories. Frito-Lay list one serving as 1 ounce on the package - but who can eat just half a package?

Check out this excellent book on "food-like substances":

Blogged with the Flock Browser

Lunch Note Promise

2009-10-03T10:39:00.001-04:00

Make your promise today. | The new Lunchables
http://kraft.promotions.com/lunchnotespromise/splash.do

Lunch Note Promise: I'm not a fan of Lunchables, as you may have guessed; I make my own 'Bentos', but there are many kids that don't get a proper meal their whole day.

Kraft is running a promotion called "Lunch Notes Promise". For everyone who promises to write a note in their child's lunchbox, they will donate a meal to a child & their family in need through "Feeding America". I'm putting this one in Corinne's snack on Monday, won't you consider doing the same?

http://kraft.promotions.com/lunchnotespromise/page.do?page=lunchnotedesigns.html

Blogged with the Flock Browser

Angel Hair Pasta with Spicy Garden Vegetable Sauce

2009-09-27T17:00:00.004-04:00

2 jalapeno peppers, chopped
2 Serrano peppers, chopped
4 Roma tomatoes, chopped
1 bunch fresh basil leaves, chopped
2 garlic cloves, minced
1 8 ounce can or jar tomato sauce
4 ounces angel hair vermicelli pasta
2 tablespoons olive oil

1. To a sauce pan, add olive oil, garlic, tomato sauce, tomatoes, peppers and basil.
2. Simmer over medium heat about 1/2 hour (longer for a fuller flavor)
3. Prepare pasta as directed.
4. Add drained noodles to a serving dish and pour sauce over the top.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of
Miki Ferkul @ scrapbook-elements.com

Miki's Caliente

Feel the heat, feel the passion of "Caliente" by Microferk Designs!
Based on a palette of the colors you find in peppers and tomatoes,
it is a bold and striking kit that celebrates the heritage
of southern borders and so much more!

Garlic Shrimp

2009-09-17T13:00:00.002-04:00

I love this recipe, I make it a lot and vary things each time. Just be sure to add a good amount of red pepper to give this otherwise fairly bland dish it's kick!

Other things I may add:

chopped sundried or fresh tomatoes
chopped artichoke hearts
hearts of palm
black olives

Garlic Shrimp

12 oz angel hair pasta
21⁄2 Tbsp butter
2 Tbsp olive oil
2 Tbsp minced garlic
1 lb peeled, deveined large shrimp, thawed if frozen
1 Tbsp grated lemon zest
1⁄4 tsp each salt and crushed red pepper
1⁄4 cup lemon juice
1⁄3 cup chopped parsley

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.

2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.

3. Add shrimp, lemon zest, salt and crushed red pepper; sauté over medium heat 3 to 5 minutes until shrimp is just cooked through.

4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining ½ Tbsp butter, the parsley and about ½ cup of the cooking water (more if desired). Toss to mix and coat.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of
Miki Ferkul @ scrapbook-elements.com

Miki's Rendezvous

Korean Barbecue Tofu

2009-09-16T14:41:00.003-04:00

I saw this recipe for Korean Barbecue Tofu by Emeril Lagasse on 'Emeril Green'.
I wanted to try it but his version was a bit complicated for me, so I simplified it down some. I made it twice now, as an appetizer. I made it even easier by using jarred minced garlic, jarred ginger and bottled lime juice.

It's a really forgiving and adjustable recipe, so make it however suits you. Here's my version, and that what's on the card, but Emeril's original is posted below.

My Version:

Korean Barbecue Tofu

1 pound extra firm tofu
Bibb or Boston lettuce leaves
grated carrot
sliced scallion

To Taste:
Soy sauce
Hoisin sauce
Chili sauce
Lime juice
Minced garlic
Minced ginger
Sesame oil

Barbeque Sauce:
In a bowl, combine all the sauces, minced garlic, ginger and sesame oil.

Tofu:
Brush tofu with oil and place on preheated grill. Grill for 5 minutes. Turn over and brush with
the sauce. Grill for an additional five minutes. Remove from grill and slice into 1/2 inch slices.

Serve the tofu in the lettuce leaves. Garnish with grated carrot & sliced scallions.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of
Bernadette Hunt, Scrapdragon Designs @ e-scapeandscrap

This very gorgeous kit is called Land of the Morning Calm, depicts a beautiful land of lush greens and browns which shows a calm and peaceful way of life.

FREE GIFTS from Bernadette

------------------------------------------------------------------------------

Korean Barbecue Tofu
Recipe by Emeril Lagasse

Ingredients:
1 pound extra firm tofu
½ cup soy sauce
¼ cup rice vinegar (not seasoned)
2 tablespoon Ponzu sauce
2 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon hot sesame oil
1 tablespoon toasted white or black sesame seeds
1 ½ teaspoons Sambal sauce
1 teaspoon fish sauce
2 head Bibb lettuce, leaves separated
½ cup grated carrot
½ cup grated daikon radish
Kimchee, for serving

Method:

For the Barbeque sauce:
In a large bowl, combine soy sauce, rice vinegar, Ponzu sauce, lime juice, sugar, minced garlic, ginger, sesame oil, sesame seeds, Sambal sauce and fish sauce.

For the Tofu:
Brush tofu with oil and place on preheated grill. Grill for 5 minutes. Turn tofu over and brush with the Barbeque sauce. Continue to grill for an additional five minutes. Remove from the grill to a cutting board and slice into ½-inch thick slices.

Serve the tofu in the lettuce leaves. Garnish with grated carrot, grated daikon, and Kimchee.

Bento Crazy! Healthy and Easy School Snacks and Lunches

2009-09-09T10:30:00.001-04:00

2 Tier Bento Box

Last year when Corinne was in Kindergarten I used this adroable Bento Sidecar for her daily snack.

Often people think you can't fit much in there , but I was able to pack most kinds of snacks with plenty of room. Some boxes are two tier, like this one. One is a little taller than the other, and they fit together or can be used seperately.

Using these containers saved us from a lot of 'disposable' waste. One day while visiting the class at snack time I saw the amount of garbage that was produced by the children's snacks. Juice boxes, returnable plastic bottles, lot's of individual chips packets, etc!

Inside I use silicone muffin cups. I cut the height down to fit the height of the bento. You can get silicone muffin cups at Michael's, Target, specialty cooking stores and I even got a few packs at the Target Dollar Spot last year! I fit three cups in each box. I filled the three cups with all kind of things for a healthy snack.

Some things that I serve are:

Grape Tomatoes
Black Olives
Green peppers cut up
Mayo Cup of Blue Cheese Dressing for dipping
Turkey Pepperoni
Roast Beef (cold cuts) Rolled up
Mini Hot Dogs w/ small party size potato rolls*
(Hillshire Farm or Nathan's Mini Little Smokies or Hot Dogs)
Balogna cut into small circles
Orange Slices
Kiwi Slices
Strawberries
Blueberries
Rasins
Any kind of small cookie or cracker,
(I like Paul Newman's Chocolate Chip cookies)
Chocolate Kisses

*Corinne's Snack time is late in the day and the snack bags were not refrigerated.
She likes her dairy products very cold, like yogurt or cheese, so I serve snacks like that as after school snacks. Also the school had a no peanut rule so I did not use any nut products.

But there are so many things you can pack in a Bento. It's a great way to encourage kids to have the coolest (aka healthiest and most 'green') snack in the class!

Here are some cute Bentos and some good Bento Food Idea sites/blogs to get you going!

Bento Crazy Shop & Bento Crazy Blog
http://bentocrazy.ecrater.com
http://bentocrazy.com (blog)

What's for Lunch at our House

http://bentolunch.blogspot.com

Tomato Basil Salad

2009-09-07T18:23:00.005-04:00

2 tsp olive oil
1 Tbsp red wine vinegar
1/4 tsp sugar
¼ tsp each salt and pepper
2 Tbsp chopped fresh basil leaves
4 to 8 fresh basil leaves for garnish
2/3 cup grape tomatoes
2 to 3 medium red ripe tomatoes

Wash fresh ingredients. Whisk together oil, vinegar, sugar, salt and freshly ground black pepper. Stir in 2 Tbsp chopped basil. Roughly chop grape tomatoes and add to vinaigrette. Toss to coat well. Slice medium tomatoes. In a shallow dish, arrange tomato slices in slightly overlapping circles. When ready to serve, spoon chopped tomato vinaigrette over sliced tomatoes. Sprinkle with basil leaves.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of
Bernadette Hunt, Scrapdragon Designs @ e-scapeandscrap

Ancient Wonders Page Kit
5 a Day Element Pack (Designer Resource)
5 a Day Element Pack - Free Sampler

Kids Eat FREE at Your Local Ikea - September 5th - 7th

2009-09-05T12:59:00.001-04:00

Kids Eat FREE at Your Local Ikea - September 5th - 7th! - Free Product Samples

Choose any three kid-sized items to create a meal, including 5 meatballs, mac and cheese, PBJ sandwich, kids' yogurt, 2 cookies, chocolate milk and more! No adult purchase necessary. Kids under 12 only. Value of $2.49. Participation varies. Offer valid through Saturday September 5 - Monday September 7, 2009.

Blogged with the Flock Browser

The White House Garden (VIDEO)

2009-09-05T10:42:00.002-04:00

The White House Garden: Michelle Obama Is The First Lady Of Food Policy (VIDEO)

The video is not just fun fluff with nice shots of vegetables. In it, Michelle Obama makes historic statements about the importance of food, healthy eating, family meals, instilling children with lessons about food choices, and even more boldly, chan...ging the way America eats.

AND, you don't have to grow a garden to eat better!

Blogged with the Flock Browser

Sandy’s Recipe Booklet Kit Printable

2009-09-04T11:56:00.001-04:00

Sandy’s Recipe Booklet Kit

This recipe booklet kit is the kit to make and preserve your recipes. Each kit is complete to make a handy 4 1/4 x 5 ½ (aprox. size) booklet with matching notes, kitchen plaque, shopping lists and a laminated recipe card holder/gift tote bag. Also makes a perfect gift for any occasion. Gorgeous images in this kit are from Gina Jane Johnson’s Paper Vignettes II.

larger image

Blogged with the Flock Browser

Summer Vegetables: Tomatoes

2009-08-10T12:54:00.003-04:00

Tomatoes are delicious summer vegetables that also have excellent health benefits. The red color in tomatoes is more than just bright; it indicates that tomatoes are rich in antioxidants that may give your body the extra edge you need for better health and even better aging.

Tomatoes are a good source of vitamin C, vitamin A, fiber, and potassium – all for only 30 calories in a medium tomato!

Easy ways to add tomatoes into your diet:

# Add chopped tomatoes to scrambled eggs or omelettes
# Add chopped tomatoes to pasta sauce
# Top grilled chicken or fish with fresh tomato or tomato salsas
# Munch on grape or cherry tomatoes
# Pair any tomato with mozzarella cheese, basil and a touch of red wine vinegar for a great appetizer
# Slice a tomato and simply sprinkle with salt and pepper
# Serve sandwiches open-faced topped with a slice of tomato and a slice of cheese
# Add sliced tomatoes to frozen pizza
# Stuff a tomato with tuna, chicken or salmon salad
# Grill tomatoes and top with herbs and toasted bread crumbs

Fabulous Fifties Recipe Cards

2009-07-30T11:58:00.010-04:00

To help my friends at Escape and Scrap celebrate their 5th Birthday I created these 'Fabulous Fifties' Recipe Cards. Harkening back to the American 1950's, these were some of the popular items of the day. Click the 'Recipes' catagory to see all of our recipe cards.

These cards were made with digital graphics courtesy of
the Nifty Designers Series @ e-scapeandscrap.net

The Nifty 50s Parts 1-5

The Nifty Boutique designers are proud to present The Nifty 50s,

capturing the iconic 1950s feel--collect all five kits in the series.

and

Sock Hop & Poodle Skirt

Mini Kits by Kay Eflin

$0.99 each

Fun mini-kits with a retro theme for our Nifty 50s Birthday Party.

Let's Play! by Carol Baumann
This kit is full of cute 50's kids and retro colors!

Travel Cup Insert Printable - It's Free!

2009-07-27T12:02:00.001-04:00

Travel Cup Insert Printable [JM-234] - It's Free! : e-scape and scrap, Fresh New Real Designs

Blogged with the Flock Browser

Throw Away The Recipe; Learn The Ratio Instead

2009-07-27T07:47:00.001-04:00

Throw Away The Recipe; Learn The Ratio Instead

Michael Ruhlman wants to free home cooks from what he calls the "shackles of the recipe."

His new book, Ratio, is about learning basic ratios. For example: 3:2:1 — three parts flour, two parts fat (like butter) and one part water — makes a basic pie crust. Add a dash of salt, and it's a savory base for a quiche. Add some sugar, and you've got a shell for cherries, chocolate cream or fresh peaches.

"I want people to understand the fundamentals of cooking," he tells host Guy Raz. He says home cooks are so focused on recipes that they don't understand the importance of ratios.

Blogged with the Flock Browser

Would you like to participate in a recipe card swap??

2009-05-18T09:39:00.002-04:00

Penny Springermann at Sweet Shoppe Designs is hosting her 2nd Annual Digital Recipe Round Up!

pennysmiscellany.com » Blog Archive » It’s here! Penny’s 2nd Annual Digital Recipe Round Up!

Blogged with the Flock Browser

Asparagus Alfredo

2009-05-13T18:16:00.004-04:00

This electric-green sauce has a delicate, sweet flavor, gently enhanced by a suggestion of onion, garlic, and rosemary. Serve with fettuccine and add your favorite vegetables, like asparagus, broccoli, or mushrooms.

3 shallots or 1 onion -- peeled and finely chopped
1 small garlic clove -- finely chopped
1 pinch dried rosemary
1 tablespoon extra virgin olive oil -- or virgin olive oil
1 pound asparagus -- washed under cold running water and cut into 2-inch lengths
white pepper to taste

Saute shallots, garlic, and rosemary. Drizzle with the oil and stir to lightly coat. Cook over low heat, partially covered, stirring occasionally, until shallots are tender, about 10 minutes. Bring a large saucepan with steamer basket to a boil. Add asparagus and steam until tender, about 4 - 6 minutes. Reserve 1/2 cup of the cooking water, and cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry. In a food processor or blender, puree the asparagus with the reserved cooking liquid and the shallots and garlic to form a thick, slightly textured sauce. Taste, then season lightly with pepper.

1 lb spinach fettuccine or linguine
1 Tbsp unsalted butter
2 garlic cloves, minced
3 Tbsp flour
2 cups fat-free half and half
1⁄4 tsp each salt, pepper and ground nutmeg
1⁄4 cup grated Parmesan

Melt butter in a medium saucepan. Add garlic; cook over low heat 1 minute or until fragrant. Whisk in flour, then slowly whisk in half and half until well combined. Add salt, pepper and nutmeg, and bring to a boil, whisking frequently. Add Asparagus puree. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted. Cook pasta in large pot of salted boiling water as box directs. Drain pasta. Add sauce and toss to coat.

Download this Recipe Card & and blank at Box.net

These cards were made with digital graphics courtesy of
Kathryn Balint and Velma Balint @ KB & Friends

Offbeat Artistry

Easy Shrimp Étouffée

2009-05-07T11:06:00.005-04:00

Étouffée is a Creole and Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.

In French, the word "étouffée" (borrowed into english as "stoved") means, literally, "smothered" or "suffocated", from the verb "étouffer".

The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.

The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. It is usually seasoned with cayenne pepper, white pepper, garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux, usually has a reddish color sometimes attributed to crawfish fat (an important ingredient), which is untrue. Crawfish fat is bright yellow, and will not color the dish red. The red color comes from the dark brown-red roux. Seasonings the crawfish were boiled in could also give the dish a red tint. There is typically no tomato in this dish. However, in some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole. In many parts of the country, outside of Louisiana, people make étouffée with cream; however, cream is never part of a Louisiana étouffée.

~From Wikipedia

1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper

Stovetop:
In a saucepan, combine margarine, onion, green onion, bell pepper, garlic and celery. When soft stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat until mixture thickens. Serve over white rice.

Microwave:
In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Download this Recipe Card & at blank at Box.net

These cards were made with digital graphics courtesy of
the Nifty Designers Series @ e-scapeandscrap.net

Kindred Spirits Element Pack

Kindred Spirits Paper Pack

Spring Vegetables & Chicken

2009-05-03T15:00:00.005-04:00

Spring Vegetables & Chicken

1 1/2 lb boneless, skinless chicken breasts
or thighs, cut in chunks or left whole
2 cups baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced
1 jar (12 oz) chicken gravy or Cream of chicken Soup
8 oz fresh asparagus, cut in 1- to 2-in. lengths
1 Tbsp chopped fresh tarragon
1⁄/3 cup dry white wine
1⁄3 cup thawed frozen peas
1 Tbsp flour
1⁄/2 tsp salt

Put chicken, carrots, leeks and tarragon in slow-cooker.
Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix.
Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours
until chicken and vegetables are tender. Turn to high. Add asparagus and peas;
cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
Serve with egg noodles.

Download this Recipe Card & at blank at Box.net

These cards were made with digital graphics courtesy of
by Kathryn Balint and Velma Balint @ KB & Friends

Signs of Spring

Sweet Noodle Keugel

2009-04-09T14:45:00.002-04:00

1 (12 ounce) package medium egg noodles
4 eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 (16 ounce) container cottage cheese
1 (8 ounce) container sour cream
1 cup milk
1/2 stick (1/4 cup/2 oz./56g) butter, melted and cooled
1 cup chopped apple (optional)
1 cup raisins (optional)
Ground cinnamon, for sprinkling

Instructions:
Cook the egg noodles until done and drain.

Beat the eggs and mix well with sugar. Add vanilla and mix well, then the cottage cheese, sour cream, milk, and the butter. Add the cooked noodles (and apples or raisins, if you choose to use them), and stir until well combined.

Pour mixture into a 9 x 13-inch baking dish and sprinkle with cinnamon. Bake at 350 degrees F/180 degrees C for one hour. Cool for about 10 minutes, then slice into desired portions.

Download this Recipe Card

& at blank at Box.net

These cards were made with digital graphics courtesy of
Werinka Designs at e-scapeandscrap.net

The Kitchen Elements & Papers
by Werinka Designs/e-scapeandscrap.net

Old-Fashioned Egg Salad

2009-04-09T12:40:00.001-04:00

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery

*optional:
1 tsp. of mustard
or 1 tsp. cream cheese

In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper.
Stir in eggs and celery. Cover and refrigerate.

*Can also use all low-fat substitutes as well!
Great recipe to use up all those leftover Easter eggs!

Download this Recipe Card

& a blank for your own
'Easter, Egg or Old Fashioned' recipe

and at Box.net

These cards were made with digital graphics courtesy of
Julie Mead & Ruth Davis at e-scapeandscrap.net

Soldered Sentiments by Julie Mead at e-scapeandscrap.net

Cotton Candy Splash by Ruth Davis at e-scapeandscrap.net

Ruth's Cotton Candy Series also is perfect for Easter projects!
And is very versitile, as you see in the recipe card I recolored the paper yellow.

Noodle Pudding (Noodle Kugel), Plain

2009-04-09T12:02:00.006-04:00

2 cups dried medium egg noodles
3 tablespoons unsalted butter, softened
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper

Preheat oven to 350°F. Cook noodles in a large pot of boiling
salted water* until tender, then drain well and toss with
butter in a bowl. *1 tablespoon salt for every 4 quarts water.

While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt,
and white pepper in a large bowl. Stir in noodles.

Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm,
45 minutes to 1 hour.

This basic, versatile recipe can be embellished in many ways!

Download this Recipe Card

& at blank at Box.net

These cards were made with digital graphics courtesy of
Werinka Designs at e-scapeandscrap.net

The Kitchen Elements & Papers
by Werinka Designs/e-scapeandscrap.net

Sixth Annual LI Great Chefs ® Fundraiser

2009-03-16T11:16:00.001-04:00

THE MORGAN CENTER
For Preschool Age Children with Cancer

Cordially invites you to the Sixth Annual Great Chefs ® Fundraiser

An extravaganza of food and wine.

Friday, March 27th 2009
7:00 p.m. to 11:00 p.m.
Southward Ho Country Club
Montauk Highway
Bay Shore, NY

$125 per person ~ postmarked by March 19th
($150 per person ~ after March 19th)

Sample the culinary creations of some of Long Island’s finest restaurants and wineries.

Please RSVP by March 19th to THE MORGAN CENTER.

Download the Flyer and RSVP info here:

http://www.themorgancenter.org/grtchefs09-invite.pdf

Tuscan Potatoes & Peppers

2009-03-16T11:14:00.001-04:00

1 pound uncooked red potatoes, scrubbed and thinly sliced
1 medium yellow pepper, cut into thin strips
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 tbsp rosemary, fresh, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Heat oven or outdoor grill. Tear off four 12-inch long pieces of aluminum foil.
In a large bowl, combine all ingredients until mixed and coated.
Spread about 1 1/2 cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil. Fold foil over to form packets; fold edges in to form a tight seal.
Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Or, add chicken breasts and cover with foil.

Download this Recipe Card

& a blank for your own 'Tuscan' recipe

on 4shared

or Box.net

These cards were made with digital graphics

courtesy of Jacqueline Carney's Designs at Scrapbook Elements

HERE

*Yellow Pepper courtesy Saxon Holt
*Rosemary courtesy Becky Troxel

The Cooker's Blog files on Box.net

2009-03-16T10:51:00.002-04:00

With all the problems that Windows users were having with 4shared viruses,

I have updated all of the Recipe Card Downloads to Box.net. Each post has been updated.

Or, you can stop by the Directory and download away!

The Cooker's Blog files on Box.net

Victory Spinach

2009-02-28T19:31:00.004-05:00

This is an old recipe from 1919!

* spinach
* 1 onion
* butter
* flour
* salt
* pepper
* grated nutmeg
* meat stock or gravy
* sour cream

Carefully wash the spinach, scald it in boiling
salted water, then pour cold water over it,
drain and chop fine. Stew an onion in butter
until it is soft, add the spinach, sprinkle flour
over it and cook for ten minutes stirring
constantly, add salt, pepper, a little grated
nutmeg, and cover with meat stock or
gravy. Boil a few minutes and when done,
add a little sour cream.

*I made this a few nights ago and it was much more delicious than you would ever think!
I made a few changes tho; here's what I did.

First I didn't have enough spinach, it shrinks up when you cook it so was a lot of it!
I didn't, so I added some sliced baby new potatoes that I had leftover.
I didn't have stock or broth so I added a beef boullion cube dissolved in a cup of hot water.
I didn't have sour cream so I added a few tablespoons of neufatchel cheese (low fat cream cheese).

Download this recipe card

and blank here, (4shared)
or on box.net

These cards were made with 'Mother's Kitchen'
courtesy of Cheryl McCain available at e-scapeandscrap.net

Please visit Cheryl as she is this month's

designer in the spotlight at e-scape.

Bento Crazy! Healthy and Easy School Snacks and Lunches

2009-02-17T17:52:00.008-05:00

2 Tier Bento Box

Bento Crazy Shop & Bento Crazy Blog
http://bentocrazy.ecrater.com
http://bentocrazy.com

What's for Lunch at our House

http://bentolunch.blogspot.com

Crock Pot Spinach Lasagna

2009-02-17T17:22:00.008-05:00

Crock Pot Spinach Lasagna

1 Box Lasagna Pasta
2 C of your favorite Italian Sauce
8 0z bag Shredded Mozzarella {save 3 heaping spoons}
15 oz container of Ricotta or cottage cheese, use to taste
fresh spinach {save a few leaves}
Cooking spray
½ cup water

Spray crock pot with cooking spray for easy clean up
Place few spoons of sauce to cover bottom of pan

Assemble in layers as:
Place uncooked pasta on bottom of pan
Spoon sauce a top the pasta
Spoon ricotta/cottage cheese a top the sauce
Sprinkle with mozzarella
Cover with a generous amount of fresh spinach
Dot sparingly with sauce
Top with uncooked pasta

Repeat the layering process
Top off with saved cheese and the reserved leaves
Pour water around perimeter
Cover and cook on low until past is tender, about 1 1/2 to 2 1/2 hours.

{Crock pot cooking times vary check periodically the first time you make it for your pot's time frame}

This is a great recipe because it is so easy and can be varied just the way you like it. Use as much or as little of the ingredients that you like. I used low fat cheeses and made mine pretty saucy. I prefer only a little Ricotta cheese so I used less than half of a small container. I also pinch the stems of the spinach. I used Barilla no-cook Lasagna but you can use regular, just don't pre-cook it! You could add anything to this, mushrooms, sausage, olives, etc. So customize yours just the way you like it.

You'll also want to determine your cooking time too. I put mine on LOW and for about 3 hours later because we were out. But I would say about 90 minutes may be enough. Mine came out a little mushy but the taste was great!

A good go-to meal for and easy meal that doesn't have to slow cook all day!

Download this recipe card and blank on 4shared

or Box.net

These cards were made with 'Saxon's Holiday Kitchen'
and ' In My Kitchen' courtesy of Saxon Holt @ Scrapbook Graphics
Font used is 'Lithos Pro'

Papers from Holiday Kitchen

Pasta from In My Kitchen

The Easiest Crockpot BBQ Pulled Pork

2009-02-16T09:53:00.008-05:00

The Easiest Barbequed Pulled Pork

2 1/2 lbs pork roast
1 14-oz bottle of your favorite barbecue sauce
1 medium onion, chopped, fresh or frozen

Place the pork roast in the slow cooker.
Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Remove the pork roast from the stoneware, and pull the meat into shredded pieces.
Pour out any liquid in the stoneware, and combine pork with (*almost) all the BBQ sauce in the slow cooker. Cook on High for 2 hours. Serve the barbecue pork in a pile or on hamburger buns or hard rolls. *Serve a bit of extra BBQ sauce on the side if you like.

Cook Times:
10 - 12 hours on LOW
5 - 6 hours on HIGH

Slow Cookers:
4 - 4.5 Quarts
5 - 5.5 Quarts

*I added a dash of liquid smoke and some smokey paprika to mine in the last two hours.

Download this recipe card and blank on 4shared

or on Box.net

These cards were made with 'Little Jake'
courtesy of Kathryn Balint ~ KB & Friends
Font used is 'Onyx'

The Little Jake Collection by Kathryn Balint
is a mix of kits containing gorgeous artisan papers and elements for use in vintage, heritage or even modern-day layouts.

Also at KB's CropMom, on-line digital scrapbooking.

Italian Spinach & Sausage Skillet

2009-02-03T11:26:00.005-05:00

Hot Italian Turkey Sausage or
sausage-style soy-protein crumbles
Sliced fresh mushrooms
coarsely chopped onion (1 medium)
Bow-tie (farfalle) pasta
2 cups fresh baby spinach leaves
Shredded mozzarella or Parmesan cheese
1 can Progresso Light Italian-style vegetable soup

Cook sausage, mushrooms and onion over medium-high heat, stirring frequently.
Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low.
Cover; simmer 10 minutes. Add spinach; cook uncovered 3 to 5 minutes,
stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

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These cards were made with 'Jacqueline's Old World Page Set'
courtesy of Jacqueline Carney-Scrapbook Elements

Light Cherry Cheesecake

2009-01-25T13:34:00.009-05:00

Light Cherry Cheesecake
by Martha Stewart
www.marthastewart.com/recipe/light-cherry-cheesecake

* nonstick cooking spray
* 8 graham crackers (3-by-5 inch)
* 1 tablespoon vegetable oil, such as safflower
* 3 cups low-fat (1%) cottage cheese
* 8 ounces reduced-fat bar cream cheese, room temperature
* 3/4 cup plus 2 tablespoons sugar
* 1/2 cup reduced-fat sour cream
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 2 bags (12 ounces each) frozen cherries

1. Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform
pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side
with a long strip of waxed or parchment paper.

2. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse
to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom.
Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.

3. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream
cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.
Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.

4. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center,
about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let
cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.

5. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar.
Boil over high heat until liquid is thick and syrupy,
10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.

6. To serve, unmold cheesecake (peel off and discard paper).
Transfer to a serving platter; top with cherry topping.

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These cards were made with 'Oh My! Cherry Pie'
courtesy of Kay Eflin available at e-scapeandscrap.net,
AND the digital kit comes with Kay's Cherry Pie printable recipe card!

Thanks Kay!

Slow Cooking and Vitamin Loss

2009-01-12T14:19:00.002-05:00

After a discussion about slow cooking and the topic of vitamin loss form overcooking I thought I'd post about it.

I don't always make the whole meal in there. I make the entree in there and serve steamed veg, etc on the side, etc.

Boiling the veggies and draining that water down the sink causes lots of nutrients to be lost, but if you are making a soup or stew doing the same method you are getting those minerals/vitamins with every bite! Steaming is a better option than boiling and stir-frying with non-stick cooking spray or a little olive oil.

Some vegetables actually need to be cooked slightly for you to get the most benefit from them-like tomatoes. The lycopene in them that is so beneficial isn't absorbed much unless the tomato has been heated slightly. Some veggies are harder to digest when raw-like broccoli. If you are sensitive to gas/bloat, you may want to cook it.

When I slow cook, I generally add stuff as I go, if I am home. And some things like carrots, even fresh green beans take a long time to cook in the slow cooker, so they don't get mushy.

Tuscan Potatoes & Peppers

2009-01-06T11:17:00.008-05:00

Download this Recipe Card & a blank for your own 'Tuscan' recipe

on 4shared

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These cards were made with digital graphics courtesy of Jacqueline Carney's Designs at Scrapbook Elements

HERE

*Yellow Pepper courtesy Saxon Holt
*Rosemary courtesy Becky Troxel

Crock Pot Italian Chicken Florentine

2009-01-05T10:49:00.005-05:00

Boneless Chicken
3 Tbs fat-free Italian dressing
1 10-oz. package frozen, chopped spinach
chopped shallot or small onion
1-2 clove(s) garlic, minced
1 Tbs snipped fresh basil leaves
2 Tbs grated Parmesean-Romano cheese
1 14 1/2-oz. can diced tomatoes
1/2 tsp dried Italian spices
1/2 tsp Kosher salt

In crock pot combine all ingredients and cook on high or low till done.
Serve over angel hair pasta.

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blank for your own poultry recipe

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!

Crock Pot French Beef Burgundy

2009-01-04T13:13:00.006-05:00

1/4 C flour
1/2 tsp salt
2 lbs boneless beef chuck, cut into 1 -inch cubes
1/2 tsp pepper
1Tbs olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 C fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 C burgundy wine
1/2 C beef broth

Combine the flour, salt and black pepper. Dredge the beef in the flour mixture and brown in the olive oil in a skillet. Place beef and remaining ingredients in the Crock Pot and mix to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

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blank for your own wine based recipe

on 4shared

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!

PS: Here is mine...

and look what I did!
Luckily someone gave me theirs!

Warm Apple Cranberry Compote

2008-12-23T12:00:00.003-05:00

Enjoy this easy, warm seasonal dessert!

Apple Cranberry Compote

Download this recipe card and the blank version
for your own apple recipe. on 4shared

or box.net

APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit.
Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

*I used canned cranberry and skipped the sugar.
I used Sandeman's Reserve Port and
served with Haggen Daas Vanilla Bean ice cream
& plain pound cake instead of sour cream.
I also used different kinds of apples and an asian pear.

This recipe card is made with these
products by Saxon Holt @SBE

Have a warm and yummy holiday!

Thanks Saxon Holt for the use of these graphics!

Mashed Sweet Potato with Nutmeg and Sour Cream

2008-11-25T08:00:00.002-05:00

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

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on 4shared

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Cards made with 'Holiday Kitchen'
courtesy of Saxon Holt
Get it at Scrapbook Elements

Pear and Cherry Buckle

2008-11-23T08:00:00.001-05:00

1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving

Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee/Food Network
Episode: Denim & Diamonds

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Cards made with 'Holiday Kitchen'
courtesy of Saxon Holt
Get it at Scrapbook Graphics

Invitations & Place Cards

2008-11-08T18:33:00.001-05:00

Psst... I had to share these.....

Invitations & Place Cards
by Melinda Staley

Made with 'Harvest Kitchen'
by Saxon Holt and Tracey Monette
at Scrapbook-Elements

Download these Printables Here

Asian BBQ Pork

2008-11-03T08:13:00.001-05:00

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork

SHOPPING LIST:

Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper
Scallions

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Cards made with Digital Kit Harvest Kitchen ,
a collab by Saxon Holt & Tracey Monette at SBE

Harvest Mash

2008-10-27T19:06:00.006-04:00

Mashed Sweet Potato & Butternut Squash

Medium Butternut Squash
Large Sweet Potato
Dash of Pumpkin Spice
Dash of White Pepper
Dash of Milk or Cream or Creamer
(I use Fat-Free Non-Dairy Hazelnut Coffee Creamer)

Microwave squash for 20 minutes.
First poke sharp knife into squash several times to prevent explosion.
Bake sweet potato till soft. Mash both together after discarding seeded area from squash.
Add spices and cream and mix till smooth. Bake covered until hot.

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Products by Ruth Davis/E-scapeandscrap
Pages by Katherine Lent

Thanks Ruth Davis for her generous use of her digital scrapbooking kit.

Best Chicken

2008-10-27T15:43:00.006-04:00

Sauté Chicken breast with Lea & Perrins White Wine Worschershire, white wine, lemon juice,garlic, mushrooms & olives.
Serve over angel hair pasta or rice.
For variety use shitaki mushrooms, capers, green or black olives, hearts of palm, etc.

**To make extra quick, use pre-cut chicken breast tenderloins or thin cutlets.
Add in a tiny bit of olive oil in an non-stick pan. Use minced garlic or
garlic powder. To make more saucey, add chicken broth & flour or corn starch.

**Note: Use Lea & Perrins WHITE Wine Worschershire sauce for chicken,
not the original for beef!!

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on 4shared

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Made with Saxon's Kitchen

http://saxonholtdesigns.blogspot.com

Angel Hair Pasta with Eggplant-Tomato Sauce

2008-10-22T13:54:00.007-04:00

Angel Hair Pasta with Eggplant-Tomato Sauce
* or Zucchini

1 small eggplant or two large zucchinis
1 red bell pepper, sliced
angel hair pasta
2 large tomatoes, chopped
1 cup crumbled [low-fat] feta cheese
1/2 cup chicken broth

Seasonings:
chopped fresh basil
chives, salt, pepper
crushed red pepper

Preheat grill or oven to med-high. Spray vegetables with with cooking spray.
Sprinkle with 1/2 tsp salt. Grill 2-3 minutes on each side Or roast at 425
for 10 minutes each side. Let cool and chop.

Cook pasta. Spray skillet and over med heat cook garlic, add tomatoes, till soft.
Add eggplant mixture, broth and herbs. Bring to boil.
Cook till thickened. Serve with pasta and sprinkle with cheese.

SHOPPING LIST:

1 small eggplant
or two large zucchinis
1 red bell pepper
angel hair pasta
2 large tomatoes
crumbled [low-fat] feta cheese
chicken broth

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These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

Spicy Stir-Fry Chicken & Asparagus

2008-10-22T11:33:00.006-04:00

web image by S. Wongkaew

Here's what I am making tonight!
Spicy Stir-Fry Chicken and Asparagus
from 'The New York Time Chicken Cookbook'

1 lb boneless chicken breast
1 large egg white
1 TBS cornstarch
Coarse salt to taste
1 TBS rice wine or dry sherry
1 TBS soy sauce
1/2 C chicken stock
Peanut or vegetable oil (about 6 TBS)
1 clove garlic, minced
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

Cut chicken into 1” cubes. Beat the egg white lightly and mix with half the cornstarch and
salt to form a smooth paste. Set aide.

In another bowl, mix the rice wine (or sherry) soy sauce, stock and remaining cornstarch
to form a smooth paste.

Toss the chicken into the egg mixture. Heat the oil in a wok or large sauté pan.
Fry the chicken cubes until golden and remove. Drain on paper towels. Pour off the oil,
leaving about one TBS in the pan.

Add garlic, ginger and scallions and stir-fry for one minute. Add asparagus and stir-fry
for two minutes or until bright green. Add the rice wine (or sherry) mixture and stir well.
Just before removing from heat, stir in the sesame oil. Sprinkle with cilantro and serve.

SHOPPING LIST: (assuming you have the basics)

1 lb boneless chicken breast
1/2 C chicken stock
1 TBS ginger, minced
3 scallions, sliced
3/4 lb asparagus, sliced on the bias in 1/2” pieces
1 TBS chili paste
1 tsp sesame oil
2 TBS fresh cilantro

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Spicy Stir-Fry Chicken & Asparagus, 4shared

Blank Poultry Recipe Card, 4shared

These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements

UPDATE: I did not find this to be as flavorful as I would have liked and certainly was not spicy. I didn't leave anything out, so do adjust seasonings to YOUR liking to avoid BLANDNESS!

Chicken Cacciatore

2008-10-21T16:40:00.005-04:00

Tonight I am doing this in the crockpot...

Chicken Cacciatore:

Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Simmer chicken in sauce in large pot.
Sauté onion, garlic & mushrooms
and add to pot. Add italian spices ask you like.

Simmer until cooked through. Serve with pasta.

SHOPPING LIST:
Chicken Sampler Pack or
Broiler-Fryer, cut up
Onion, Garlic & Mushrooms, sliced
Jar of Sauce (I like Francesco Rinaldi)
Optional: Green Peppers & Black Olives

Recipe Card on 4shared

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Spaghetti Squash Italian Style

2008-10-17T15:21:00.004-04:00

Spaghetti Squash Italian Style
Great make ahead dish to heat up your evening meal!

Spaghetti Squash Italian Style

Spaghetti Squash
Zucchini, Tomato
Mushrooms
Onion, Garlic
Basil, Oregano
Olive Oil

Optional:
Tomato Sauce, Angel Hair Pasta

Wash well and poke holes in Spaghetti Squash with
a thin knife and microwave for 15-20 minutes.

In olive oil sauté chopped onion and minced
garlic, sliced mushrooms, chopped tomatoes,
quartered zucchini and fresh or dried herbs.
Cook together until almost done.

Meanwhile cook small amount of angel hair
until almost done as well. Slice open squash
and scoop out the seedy area in the middle.
With a fork shred out the spaghetti squash in
to a baking dish and add the pasta and
vegetable mixture. Mix together well.

*Add optional tomato sauce and or pasta.
I also added some leftovers to mine:
chicken, chopped
hearts of palm and black olives.

Cover with foil and bake for 15 minuted at 350F.

*If heating up from the refrigerator,
heat at 375F for 30-40 minutes or
until heated through. Remove foil
10 minutes before done to crisp
up the top a bit.

SHOPPING LIST:
Spaghetti Squash
Zucchini, Tomato
Mushrooms
*assuming that you have the basics spices & herbs in the house!

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4x6 recipe card and this blank.
Created by me with Harvest Memories
courtesy of Victoria Lipp at Snap2Scraps.

Download both here