Sunday, May 22, 2005

Friends, Romans, Countrymen, Lend Me Your Recipes!

Nearing the end of the semester is always a bear, but I'd love to have more of your recipes! I'll post a featured one every week.


At 11:35 AM, Anonymous Anonymous said...


Paint the inside of a brown paper lunch bag w/olive oil

Put in the bag:
--8 oz. x-large shrimp, cleaned and deveined
--juice of a lime
--1 T. butter
--pinch of saffron
--4 spears of asparagus, cut in 1" pieces

Fold the top of the bag closed and staple it shut.

Put bag in a pan and roast it at 450 degrees F for 12-15 minutes. The bag will puff up and sizzle.

When done, poke a hole in the bag and let it all spill into a bowl.

Eat with a piece of toasted bread (which you can dip in the broth).

--Res Ipsa Loquitur

At 11:46 AM, Anonymous Anonymous said...

"Goobers" & Shrimp

--Heat 1 T. olive oil in a heavy-bottomed pan. Add 1 clove minced garlic and 1 T. grated fresh ginger root.

--Add 1/2 lb. x-large shrimp, cleaned and deveined. Sautee until pink and remove. Put over rice.

--Top with toasted chopped peanuts and chopped scallions.

--Res Ipsa Loquitur

At 7:40 PM, Anonymous Jeffraham Prestonian said...

Aldi Club:

4 strips of Aldi turkey bacon (@ $1.69/lb.)
2 slices of Aldi American Processed Cheese Food (@ $0.99/10.75oz)
1 slice of Aldi "Lunch Mates" turkey (@ $1.29/8 oz.)
1 slice of Aldi "Lunch Mates ham (@ $1.29/8 oz.)
4 slices Aldi white bread (@ $0.45/20 oz.)

Prepare turkey bacon on paper towel, placed on microwave-save plate, in microwave. Approx 2.5-3 min. on high

Toast bread to desired darkness.

Break cooked turkey bacon pieces in half, and assemble sandwich:

Turkey Bacon
Turkey Bacon


At 7:47 AM, Anonymous Jeffraham Prestonian said...

Curly Bread:

[insert favorite bread recipe, make at Jeffraham's; inevitably, some of Curly -- most notably, his fur -- will end up in the dough]

At 11:03 AM, Blogger ProfWombat said...

Fry a couple of chopped leeks and some garlic in olive oil.
Throw in a can of Italian plum tomatoes and cook down a bit.
Put salt and pepper on a cod fillet, around 1-1 1/2 lbs. Put it in the pot for about five minutes.
Add a cup of whole milk and cook down.
Add some fennel and/or anise.
Serve over rice or couscous.
Drink what you got.

At 12:40 PM, Blogger left rev. said...


2 cups chickpeas
3 cloves garlic, minced
1/2 cup lemon juice
1 cup (YES, 1 full cup-no skimping)tahini
dash of cumin, salt and pepper, to taste

Process chickpeas and minced gralic in a food processor until kind of pasty and grainy. Add the lemon juice, tahini, cumin, salt and pepper and process until smooth (the texture of whipped potatoes). Garnish with a little chopped parsley and paprika. Great dip for chips, breadsticks, and veggies. My youngest daughter eats it straight out of the bowl.

At 8:55 PM, Anonymous Jeffraham Prestonian said...

Bah, Hummus... y'know with enough pepper, it kinda tastes like my grandma's gravy, spread on biscuits, that is...

Actually, I loves me some hummus.

At 2:01 PM, Anonymous TheaLogie said...

TheaLogian Falafel
(nothing like O'Reilly's!)

1 tin chickpeas/garbanzos
1 teaspoon curry paste (or a pinch of curry powder)
1 small onion, chopped as finely as possible
Couple of tablespoons of flour
1 egg, beaten

Mash chickpeas together with curry paste/powder and onion, until they form a kind of dough tough enough to mould in your fingers. Add a little water if it's going dry; add flour if it's too wet.

Make the 'dough' into balls no bigger than a golf ball, then roll them in the egg followed by the flour and shallow-fry them in olive oil in a pan, a few at a time, until browned. Dry them off on a paper towel, and serve with pitta bread.

At 9:40 AM, Anonymous Anonymous said...


cut chicken breasts into bite size pieces and saute in large pan with olive oil, white wine and garlic to taste.

mix up some knorr's creamy pesto (two packages if you are making lots!)

after chicken is mostly cooked, dump the pesto mixture into the pan add, more garlic and white whine.

add your choice of frozen veggies, i like cauliflower and broccoli.

simmer until sauce slightly thickens and vegetables are warm.

serve with rigatoni.

--her eyes

At 3:21 AM, Anonymous Barndog said...

Okay... here we go -

I worked on this for a long time, before it came out right and proper. Truly a lo-fat cheesecake.

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter (or a margerine of choice - I prefer butter)
* * * * * * * * *
4 - 8 OZ PKGS Philly Neufchatel cheese - softened
1 cup sugar
3 tbsp flour
4 eggs (use in form of Egg Beaters or a cholesterol-free type - you'll never know the difference)
1 cup lo-fat sour cream
1 tbsp REAL vanilla (not the fake stuff)
1 tsp + dash lemon juice
* * * * * * *

Combine crumbs, sugar, butter and press into bottom of a springform pan (if you don't have one, stop HERE) Bake at 325 for 10 minutes.

Combine cream cheese sugar & flour, mixing at medium speed until very well blended. Add egg substitute (as you would, one egg at a time), blending well with each addition. Blend in sour cream and lemon juice.

Bake at 450 for 10 minutes. Reduce oven temp to 250 and continue baking for another 1 hour, 10 minutes. Cool, and loosen cake from rim of pan.

Top with favorite fruit, or chocolate (if you must ruin it).

At 10:13 AM, Blogger konopelli/WGG said...

Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)
Yield: 3 servings Heating time: Approximately 15 minutes
Temperature: Medium, 350°F

3 cups chicken broth 9 Corn Tortillas**
3 tablespoons flour 2 cups grated sharp cheddar cheese
1 cup cooked chicken
1 cup chopped green chile* 1 medium onion, chopped
1/2 teaspoon garlic salt 2 cups sour cream

1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each
dinner plate, followed by a tortilla, 1/4 cup of sauce, and
1/3 cup of sour cream mixture.
Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.

At 9:21 PM, Blogger the rev. said...

Sausage ala Rev. Paperboy

Slow roast a half dozen bias-cut (sliced on the diagonal) large Italian sausage or chorizo (any spicy sausage will do)

In a wok or large frying pan, stir-fry three or four thick-sliced red,yellow and green bell peppers and at least one large thick-sliced onion and one sliced carrot with salt and pepper and a teaspoon of minced garlic.

Before the stir-fryed vegetables get soft, add the cooked sausage, a pinch of saffron, a pinch of rosemary, a big pinch of dried basil, a half a cup of honey, a teaspoon of chopped dried hot red pepper, a tablespoon of minced fresh ginger and a half a cup of beer. It is best to mix this stuff in a bowl and add it all together.

Increase heat and stir until sauce thickens.

Serve over saffron rice (add a few strands of saffron to the rice while cooking, it turns it bright yellow, making it both colourful and mighty tasty.

At 11:20 AM, Blogger Vicki said...

Pan Burrito

2 # Ground Sirloin, browned with one onion and two stalks celery, and drained
2 packets Enchilada Sauce Mix
2 6 oz. cans Tomato Paste
1 16 oz. can Refried Beans, warmed so they spread easily
1 package of 10 Large Flour Tortilla Shells
3 cups Cheddar Cheese, shredded

Preheat oven to 350 degrees.

Mix tomato paste and enchilada sauce mix per directions on package. Then add half of the enchilada sauce to beef and simmer 15 to 20 minutes.

In a greased 9” x 13” pan, spread half of the remaining enchilada sauce. Lay 3 tortillas on top, tearing them to conform with the bottom of the pan. Spoon half of the meat mixture on top and sprinkle with 1 cup of cheese. Add another layer of tortillas, spread refried beans on top, and then the rest of the meat. Sprinkle with 1 cup of cheese. Add one more layer of tortillas and pour the remaining sauce on top, finishing with the rest of the cheese. Bake for 45 to 55 minutes at 350 degrees. Let stand 5 minutes before cutting.

Top with lettuce, onion, tomato, guacamole, hot sauce ~ whatever you like.

This recipe freezes well.

At 11:22 AM, Blogger Vicki said...

This comment has been removed by a blog administrator.

At 11:25 AM, Blogger Vicki said...

Grilled Steak Salad ~ Vicki Stein

4 Servings, 6 WW Points Each

¾# (12 oz) lean beef sirloin steak, ½” – ¾” thick
1 t. cracked black pepper
10 c. torn Red Leaf, Green Leaf, or Romaine Lettuce (or combination thereof)
1 beefsteak or other large tomato ~ cut into wedges
1 Cucumber, sliced and quartered
2 Stalks Celery, diced
½ c. slivered red onion
8 T. Kraft Light Done Right Thousand Island Dressing

1. Place steak on grill over medium hot coals. Sprinkle with pepper. Grill 5 – 7 minutes per side.
2. Cut steak across grain into thin slices.
3. Arrange all vegetables on 4 plates ~ top with steak.
4. Top with 2 T. Salad Dressing (your favorite).

I like Red Wine Vinegar (light) or Bleu Cheese with this salad.

At 11:27 AM, Blogger Vicki said...

Sun Valley Pork Tenderloin ~ Vicki Stein

1 Serving = 6 Points

4 oz. Pork Tenderloin, lean (trimmed of fat and membrane)
2 Slices Avocado (Thin, 1/8 of Avocado)
4 Fresh Mushrooms, Sliced Thinly
1 oz. Monterey Jack Cheese, Sliced Thinly
¼ cup Garden Combo Chunky Prego, or your favorite tomato sauce
Fresh Garlic, pressed, to taste

Preheat Broiler.

Spray small skillet with Pam. Add mushrooms and garlic. Saute until soft, but do not brown.

Broil tenderloin until pink ~ 4 to 6 minutes on each side, depending upon thickness.

Top tenderloin with mushrooms, 2 slices avocado, and Monterey Jack Cheese. Place under broiler; watch carefully until cheese melts.

Heat Prego (or your favorite tomato sauce). Spoon onto plate. Serve tenderloin on bed of sauce.

Good with asparagus and wedges of boiled new potatoes, or pasta and salad (add points accordingly).

At 11:28 AM, Anonymous MisterX said...

MisterX's Dry Vodka Martinis

Place martini glass on bartop.

Pour three fingers of namebrand vodka into vintage chrome shaker, which has been filled previously with crushed ice. Shake vigorously thirteen times while whistling opening to "Bolero".

Show vermouth bottle to martini glass. Do NOT allow contact.

Place three (no more, no less, as that is the holy trinity) plump olives in martini glass.

Pour chilled vodka over olives into martini glass.

Drink MisterX's Dry Vodka Martini.

Throw away olives.

Repeat until you fall off barstool or consider voting Republican.

At 11:30 AM, Blogger Vicki said...

Chicken, Broccoli, and Stuffing Casserole

8 Servings = 7 Points Each

1 Can (12 oz.) LF Evaporated Milk
3 T. Butter
1 Can (10-3/4 oz.) 98% FF Cream of Chicken Soup
5 Cups Herb Seasoned, Cubed Breaded Stuffing (Kelloggs Croutettes Stuffing Mix or Similar)
2 Cups Diced, Cooked, Boneless, Skinless Chicken Breasts
1-1/2 Cup 2% Shredded Sharp Cheddar Cheese
2 Ribs Celery, Diced
½ Cup Chopped Onion
2 Cups Cooked Broccoli
½ Cup Lite Sour Cream
Salt and Pepper, to taste
¼ Cup Parmesan Cheese

In saucepan, combine evaporated milk, butter, and soup, scald over medium heat.

Place stuffing in a large bowl, and pour soup mixture over stuffing, mixing well. Add cooked chicken, cheddar cheese, celery, onion, broccoli, and sour cream. Season with salt and pepper.

Spray 9 x 13 pan with Pam (or use 2 smaller pans). Spoon mixture into pan, and sprinkle with Parmesan Cheese. Bake at 350 for 30 minutes, or until bubbly and warm.

(Casserole may be made ahead and frozen before baking. Partially thaw, then bake.)

At 11:31 AM, Blogger Vicki said...

Vegetarian Chili

4 Servings = 4 Points

1 can (15 – 16 ounces) Dark Red Kidney Beans
1 can (15 – 16 ounces) Pinto Beans or Light Red Kidney Beans
1 can 16 ounces Whole Tomatoes, undrained
1 cup Chopped Onions
1 cup Chopped Red and Green Peppers
2 Garlic Cloves, Crushed
1 T. Chili Powder
½ t. Salt (I don’t use salt)
1 t. ground Cumin
1 t. Oregano leaves
1 t. Baking Cocoa
½ t. Red Pepper Sauce

Saute onion and garlic over until transparent, but not over cooked. Stir in remaining ingredients, except beans, breaking up tomatoes. Heat to boiling. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low. Simmer uncovered for about 20 minutes, stirring occasionally until desired thickness.

At 11:34 AM, Blogger Vicki said...

Upper Peninsula Pasties

2 # ground sirloin
2 # chopped potatoes
½ # chopped onion
¼ # diced carrots
¼ # chopped turnips and/or rutabaga
1 T salt
¼ t pepper
1 stick melted butter

6 C flour
1 T baking powder
1 T salt
1 t sugar (heaping)
1-7/8 C shortening
1-7/8 C milk

Mix all filling ingredients.

Preheat oven to 500 degrees.

For pastry, sift flour, baking powder, salt, and sugar. Cut in shortening and add milk to make a dough. Divide into 12 balls (I usually make a baker’s dozen…). Roll out dough; place 1/12th of filling on half; fold the dough over and prick the edges with a fork. Prick the tops.

Bake at 500 degrees for 10 minutes and then at 275 degrees for 60 minutes.

These are delicious, and freeze very well.

At 11:35 AM, Blogger Vicki said...

These are yummy.

Butterscotch Oatmeal Cookies

1 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon (optional)
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cup quick or old-fashioned cooking oats
1 2/3 cup butterscotch morsels

Preheat oven to 375 degrees.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 F degree oven for 7 to 8 minutes for chewy cookies. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely. Store in airtight container with slice of white bread to preserve moistness. Makes about 4 dozen cookies.

At 11:41 AM, Anonymous Anonymous said...

Grilled Macadamia-Encrusted Tuna Steaks

* 4- ½ lb. yellowfin tuna steaks
* 1 cup macadamia nuts – finely ground in food processor/blender

* ¾ stick or so of butter
* ¼ cup sliced green onion
* 1 cup + ¼ cup decent white wine (May I recommend the Black Mountain chardonnay at Trader Joe’s? Only 6 bucks, worth twice the price, at least.)
* 2 Tbs fresh ginger, finely chopped
* Zest (all but 1 tsp finely chopped—use a zester to get a nice curly effect for the garnish) and juice of 1 lime
* 1 Tbs sugar
* Few dashes each of salt and fresh ground pepper

Melt the butter in a small sauce pan. Add the green onions and cook for about 2 minutes. Add a cup of the wine and turn the heat up to high. After the liquid is reduced to about ¼ cup, add the ginger, finely chopped lime zest, lime juice, salt & pepper, and stir in the sugar. Add the other ¼ cup of wine and turn the heat down to low until fish is ready.

Spread the ground macadamia nuts in a wide, flat-bottomed bowl. Rinse off the tuna steaks in cold water. Coat each side in the nuts (this may get a little clumpy/messy—but that’s OK. The grilling will take care of any excess moisture). Sear coated steaks for about 1-2 minutes each side on a hot grill.

Top the steaks with the sauce, making sure to get the ginger and onion as well as the liquid. Garnish with the remaining lime zest.

While the sauce is reducing (before you add the ginger, etc.), you can get some vegetables started on the grill. Maybe sliced red pepper, sugar snap pea pods, chopped garlic—a total of about 2 cups. Coat lightly with a mixture of sesame and peanut oil. Add sesame seeds, (tamari) soy sauce, fresh ground pepper and wrap in foil. Should cook in about 15 min. on hot grill. Flip once halfway through.

Also recommended is black “forbidden” rice or Japonica rice. Black rice cooks in about 30 min., Japonica in about an hour.

Also recommended: Cook a couple extra ¼ lb. tuna steaks (half as thick as others) and cook a minute extra each side. Save for the next day. Cut into pieces. Sautee some chopped onion in olive oil, add a couple dashes of chili powder, salt/pepper and lime juice. Add the tuna just to heat through. Get some fresh tortillas, ripe avocado, fresh salsa, Mexican queso fresco, and some mixed greens. Voila--fish tacos!


At 11:47 AM, Anonymous Anonymous said...

Greek Orzo Salad

1/2 Pkg. Orzo, cooked to directions
4 cups baby spinach
2 cans quartered artichoke hearts, drained and coarsely chopped and with the tough parts removed
1 cup Greek Olives, pitted and chopped
¼ cup pine nuts
¼ cup sun-dried tomatoes (the kind packed in olive oil is best) sliced thin
Salt & pepper to taste
8 oz (or a little more) Greek feta

¼ cup olive oil
¼ cup balsamic vinegar (more may be needed)
1/3 cup white wine vinegar
1 tsp dried oregano or 2 tsp fresh chopped

Toast the pine nuts in a small, dry frying pan until golden brown (should only be a minute or two on high heat). Cook the spinach in a large frying pan with a Tbs or so of olive oil until almost wilted and then add the other non-dressing ingredients, except for the feta, just to heat through. Add mixture to cooked orzo, along with pine nuts and dressing and mix gently. Crumble on the feta and mix gently once more. Best served warm, but good cold as well. Makes a good Impeachment Social bring-along.


At 1:44 PM, Anonymous Anonymous said...

please everyone have a bellini WHILE your cooking this,or anything!! makes it more fun!!

Champagne Risotto, or Risotto allo Champagne: Rather debauched, but given the proper occasion... To serve 6 you'll need: (SAVE THE 1/2 BOTTLE FOR BELLINIS)
add the bubbly to pureed white peaches w/peach schnapps and crushed ice(blender) cheers all libs!!!

2 1/2 (500 g) cupsshort grained rice, along the lines of Arborio
A half bottle of champagne or other dry sparkling wine, for example Franciacorta or Prosecco
1 quart simmering beef broth
1 cup unsalted butter
1/2 a small onion, finely minced and then squeezed in a napkin or towel to extract the juices,
which you will want to discard
1 cup freshly grated Parmigiano
Salt & Pepper
4 ounces (100 g) black truffles, finely sliced (optional)

Melt half the butter and slowly sauté the onion until it turns golden. Wet it down with a half cup of the wine and cook over a brisk flame until it has evaporated. Then add the rice and cook, stirring constantly, until the grains turn translucent (3-5 minutes), and begin adding the broth, a ladle at a time.
When the rice is half-cooked, stir in the remaining wine. Continue cooking the risotto, stirring, until the rice is just shy of the al dente stage, at which point stir in the remaining butter and the cheese. Cook a couple minutes more, turn the risotto out into a tureen, sprinkle the truffles over it, and serve.

liberal serving of imPEACHment bellinis..cheers again

At 7:21 AM, Blogger Rmj said...

Alright, I'll dump this here, if I can manage it.


4 ounces (1 loosely packed cup) crystallized ginger
7 ounces (1-1/4 cups) blanched (skinned) or unblanched whole almonds
3 cups sifted unbleached flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1-1/4 teaspoons finely ground white pepper
I teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground mustard powder
¼ teaspoon ground cloves
½ cup granulated sugar
3 eggs graded "large"
½ cup mild honey
Chop up the ginger. It's really not that hard. Then set it aside for a moment.

Toast the almonds in a shallow pan in a 350-degree oven for I2 to I5 minutes, until lightly colored, stirring once or twice. Let them cool.

Sift together (enough to mix) teh other dry ingredients (flour, baking soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves, and sugar). Now stir in the crystallized ginger and the nuts. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir (preferably with a large rubber spatula) until the dry ingredients are completely moistened. You'll think you don't have enough liquid, but just keep mashing it together; you don't want it any wetter than it is. In fact, get your hands in it if you have to.

Now get out two pieces of plastic, about 18 to 20 inches long apiece. Form two strips of the dough, one on each piece of plastic wrap.

Using the plastic wrap, shape each strip evenly to be about 13 to 14 inches long, 2 ½ to 3 ½ inches wide, about ¾ inch thick. Don't worry too closely about it, just get them even and not too thick.

Put the strips on a cookie sheet Shape both strips and place them on a cookie sheet, and put the sheet in the freezer for at least an hour (longer, if it's easier for you).

Bake: preheat the oven to 300 degrees. Line two cookie sheets with parchment or foil (shiny side up), and unroll the strips onto the sheets. Put them diagonally across the sheet, as they will expand and lengthen.

Bake for 50 minutes. Time it, don't go by sight or smell (my weakness). They'll get quite dark.

Now comes the fun part. Take them out of the oven, and slide one "loaf" off the sheet onto a cutting board. Carefully, they will be quite fragile. Using a mitt or oven glove, hold the "loaf" in place while slicing long strips on the bias with a serrated knife. Don't use any other kind of blade, you'll just crush the pieces into shapelessness.

This is the tricky part. Saw slowly and deliberately, but don't hesitate. You'll hit almonds that don't want to yield; just show 'em who's boss! With practice, you can slice fantastically long pieces, cutting almost parallel to the axis of the "loaf."

When the pieces are all cut, place them cookie sheets again, cut side down. Bake at 275 degrees for about 25 minutes. If you get them thin enough (1/3 to 1/4 inch wide), you don't have to turn them over while baking this second time.

Again, set your timer. Don't overbake, but don't underbake, either.

These will be a bit soft (they hever get as firm as some biscotti I make). I think it's because of the ginger. No matter. They are delicious, especially at Christmas time (the time for spicy cookies).

Store in an airtight container.

At 3:17 PM, Anonymous pie said...

This is one of my favorite salads from a very good restaurant in Chelsea, MI.

Common Grill House Salad

field greens
dried cherries
toasted pine nuts
shaved reggiano parmesan
raspberry-maple vinaigrette

Arrange greens on plate. Top with cherries, pine nuts, and shaved cheese. Drizzle with raspberry-maple vinaigrette, and season with freshly ground pepper to taste.

Raspberry-maple vinaigrette:

1/2 cup raspberry vinegar
1/2 cup olive oil
1/2 cup peanut oil
1/2 cup maple syrup (or to taste)
1 T dijon mustard
1 T dried tarragon leaves, crumbled
1 t salt

Place all ingredients in a bowl and whisk until well-blended. Makes approximately two cups.

At 8:19 PM, Blogger Otter said...

Otter's Heart-healthy Chicken Paprika:

2 T extra virgin olive oil
2 c yellow onions, medium dice
2 1/2 T good Hungarian paprika

Combine oil and onions and saute until onions are clear. Add paprika and saute until a rich golden-red color is throughout the onions. Add:

5 c low-sodium chicken broth (I use Minor's soup base from It's the only commercially available truly low-sodium broth I've found.)
2 1/2 lb skinless, boneless chicken breasts.

Return to the boil and simmer until chicken is tender. Put on a pot of rice to cook as well. (I won't insult you with rice cooking instructions.)

Once chicken is tender, mix:

1 c non-fat sour cream
2 T all-purpose flour.

Add to pot and stir until it has thickened a bit, but do not boil.

Serve over rice. Should serve 4 healthy adult appetites. (If more show up, just make more rice.)

When I have entertained vegetarians, I have had good luck using Minor's low-sodium mirepoix base for the broth and lentils instead of chicken.

At 8:33 PM, Blogger Otter said...

Okay, I'd sworn to myself I would never reveal the secret to my grilled salmon, but for you guys...

Otter's Enigmatic Salmon

The trick to this recipe is to never let your guests know what your "secret spice" is. I've never had anyone guess correctly.

Take good, thick salmon steaks. Lightly season with lemon pepper and salt, then coat both cut surfaces with Italian roast espresso grounds until completely coated. Place on hot gas grill and cook for 10 minutes per inch of thickness, flipping midway through.

The coffee aromatics evaporate during grilling leaving a nutty flavor that both delights and mystifies your guests.

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All I can say AWESOME blog! The other half and I just got back from Home Depot and I needed a huge break. I am working on a project right now that is based on candy wrapper wedding favor. I have literally been on-line for 4-5 hours doing research. Even though your blog really isn�t on the same page as candy wrapper wedding favor I am certainly glad I came across your blog. There are a ton of great view points on this blog. Well I think I can here the kids calling in the background. I put you in my web favorites and I will certainly come back and visit. If you want to take a peek at my site you can find me here at candy wrapper wedding favor. I update my site very frequently.(as time permits!) Again, awesome job blogging and I will be back again soon!

At 5:05 PM, Blogger JanetD said...

Well I just got back from karate lessons and I am so tired. I am currently doing some research for college and came across your blog. Which makes me laugh really. The internet can certainly bring you in the opposite direction. Even though your blog site is not completely related I think your doing a great job. I have read back through the archives and lots of people make some very valid points. Well I have been on-line forever it seems. I need to continue to plug away at honey wedding favor. If you have the energy swing by our site. I try to update my site weekly and maybe you will see something you like. I already snagged your URL and put it in my favorites. If you do not mind I will be back again. Great job! Sincerely honey wedding favor.

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