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Holiday Cards....
Photos By Me... Hand signed.... And, just in time... You asked and, consider it done, green giving this year, proceeds FEED.... The store, order now... Love it! Susan Powter Filed under: |
Much to do, dinner with me, here we go, the holidays...
Susan Powter Filed under: |
Trying for hours
Turning into Days soon To post Systems Down, here We go... Meantime It's Food Ready for Hours turning Into days Soon... Susan Powter Filed under: |
They stand alone and work together, dueling blogs because...
Susan Powter Filed under: |
Cranberry Apple Couscous Squash...
4 acorn squash, halved and seeded 1 cup apple juice 1 cup couscous 1/4 cup prunes, pitted and chopped 1/4 cup dried cranberries 1/4 cup dried apple, chopped 1/4 cup apple juice concentrate, thawed 1/4 teaspoon cardamom, ground 1 Tablespoon maple syrup 1/4 cup pecans, toasted and chopped, optional Steam acorn squash halves about 15 minutes, until tender Let drain, then place in a large roasting pan, cavity side up Preheat oven to 350 F While squash is steaming, bring apple juice to a boil in a small saucepan Remove from heat and stir in couscous Cover and let sit for 15 minutes to absorb the juice Stir prunes, cranberries, apples, apple juice concentrate, cardamom, and maple syrup into the couscous. Divide fruit couscous evenly between the steamed acorn squash halves Bake for 20 minutes Sprinkle with pecans, if desired, before serving. Filed under: |
This being part one of The Toolbelted Dyke, part two you'll see on The Seattle P.I. websitesite, tonight dueling blogs, a good bowl of soup and she thought I was a mannequin....
Susan Powter Filed under: |
Enjoy, Susan Powter Filed under: |
2 and 2/3 c. extra-firm SILKEN tofu
2 c. soymilk, or other plain non-dairy "milk", such as almond or rice 1 c. cold water 1 c. rum or brandy (or use apple juice with rum or brandy flavoring to taste) 4 and 1/2 tsp. vanilla 2/3 c. unbleached sugar OR 1 c. Grade A light maple syrup 1/4 tsp. salt 20 ice cubes freshly-grated nutmeg Place the crumbled tofu and the soymilk in the blender with the sugar and salt Blend until VERY smooth Scrape this into a large bowl or pitcher and whisk in the water, rum or brandy, and vanilla Mix well, cover and refrigerate until serving time To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy Repeat with the other half Serve in glasses with nutmeg sprinkled on top Enjoy, Susan Powter Filed under: |
An enraged steward, teaching, crazy ass beautiful...
Susan Powter Filed under: |
Jambalaya Rice and sausage:
One package veggie sausage 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1 teaspoon vegetable oil 2 cups chicken or veggie broth 1 can (14.5 oz.) diced tomatoes 3/4 cup uncooked long grain rice 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon crushed red pepper 1/4 cup veggie or chicken broth Directions: Remove sausange links from package Cook till crispy Cut into 1/2-inch-thick slices Set aside Saute onion, celery, bell pepper and garlic in a touch of oil until tender Stir in 2 cups broth, undrained tomatoes, rice, Italian seasoning and red pepper Bring to boiling Reduce heat Simmer, covered, for 15 minutes. Stir in sausage pieces If mixture appears dry, stir in 1/4 cup broth Return to boiling Reduce heat. Simmer, covered, for 3 to 5 minutes or until rice is tender And, enjoy the hell out of it... Susan Powter Filed under: |
The first time I ate it, poor thing, all the while there's.....
Susan Powter Filed under: |
BARLEY SOUP:
Ingredients: 1/2 onion, diced 2 ribs celery, diced 2 carrots, diced any other vegetables desired, 1/2 cup each 1 teaspoon oil or soy margarine 8 cups water or vegetable broth 1 cup barley, uncooked 1 cup pinto or white beans, pre-soaked if dry 1/3 cup tomato paste or crushed tomatoes 1/4 tsp salt 1/2 tsp pepper 1/4 tsp celery salt (optional) 1/2 tsp basil 1/2 tsp oregano or Italian spice mix 1/2 tsp thyme 1 tsp onion powder (optional) 2 large bay leaves Preparation: In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy! BARLEY, WILD RICE, CRANBERRY PILAF Ingredients: 3/4 cup pearl barley 1/4 cup wild rice 1/2 tsp salt 3 cups water 1 cup orange juice 3/4 cup dried cranberries 2 tsp lemon juice 1 tbsp onion, finely chopped 1/3 cup olive oil salt and pepper to taste 1/4 cup chopped fresh parsley 1 cup walnuts, coarsely chopped Preparation: In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy. While barley-wild rice is cooking, pour orange juice over dried cranberries and set aside. Drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl. Drain cranberries, reserving 5 tablespoons orange juice. Toss cranberries with barley and wild rice. Mix reserved orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well. Serve at room temperature or chilled. |
   
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