05/26/2010 | by Susan Powter
Susan Powter’s Raisin Ronzoni
2 tsp. olive oil
½ cup green onions
2 large cloves garlic, minced
1 cup vegetable stock
1/3 cup lemon juice
1 cup Ronzoni dry pasta
½ cup raisins
¼ cup chopped parsley
½ tsp. dried oregano
¼ tsp. salt
In medium saucepan, heat oil over medium heat.
Add onions and garlic. Sauté, stirring for 2 minutes. Add stock and juice and bring to a boil.
Stir in remaining ingredients; bring to a boil for 1 minute, then remove from heat and cover.
Let stand 5 minutes; stir and serve.
Susan Powter
05/22/2010 | by Susan Powter
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Aroma, therapy in more ways than most could imagine possible, stick your nose in it….
Susan Powter
05/19/2010 | by Susan Powter
Tofu marinated in a Mexican spiced cilantro and lime marinade and then grilled…
Use veggies and bamboo skewers to make swered tofu kabobs, or, cut the tofu into thick slabs and place them right on the grill
Ingredients:
1 block firm or extra-firm tofu, well-pressed
1 tbsp olive oil
1/4 cup lime juice
2 cloves garlic, minced
2 tbsp fresh chopped cilantro
2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper, to taste
Preparation:
Slice the tofu into 4 thick slabs. Or, chop into cubes and place on bamboo skewers
Whisk together remaining ingredients and add tofu, coating well
Allow to marinate in the refrigerator for at least two hours, and up to overnight
Place tofu on grill, and cook until lightly browned on all sides, basting occasionally with extra marinade
Susan Powter
05/14/2010 | by Susan Powter
05/13/2010 | by Susan Powter
05/10/2010 | by Susan Powter
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A twitter response, bad hip, my son’s birthday, pink ribbon scam, read something, the truth….
Susan Powter
05/07/2010 | by Susan Powter
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So simple, so quick, so good - do it…
Wilted Spinach and Asparagus Salad:
6 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
1 teaspoon olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon freshly-ground pepper
1 hard-cooked egg, chopped
Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook
Remove from heat and refresh under cold water; drain and dry well; set aside
In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally
Add cooked asparagus spears to dressing mixture, tossing to coat and reheat
Remove from heat
Place asparagus spears over the top of the spinach
Pour warm dressing over asparagus and spinach
Sprinkle with chopped eggs and serve immediately
Susan Powter
05/04/2010 | by Susan Powter
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04/30/2010 | by Susan Powter
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04/28/2010 | by Susan Powter
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04/21/2010 | by Susan Powter
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Mixed pickled vegetables
This recipe, 2 1/2 pounds, you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness
Simple….
Ingredients:
10 ounces button onions, peeled and soaked in cold water for an hour
10 ounces baby carrots, peeled and cut into sticks
10 ounces celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart white wine vinegar (have more handy)
Olive oil
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Preparation:
Feel free to add baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts…
Set the vinegar to boil with the herbs, spices and salt
While it’s heating separate the cauliflower florets
When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes
Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient
Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let cool
Store in a cool dark place for a couple of weeks, and they’re ready for use
Expect them to keep for a year
04/18/2010 | by Susan Powter
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Have you noticed, the site last week, a little crazy at times then, it works brilliantly and much to come, bit by bit in the next month changes, all the while it’s time to make the best, the easiest, the most amazing, life changing food, this week it’s BBQ Everything!
When I say don’t miss this class, do it and this Summer, you get, the end results you want in your life, love it, do it, this week BBQ Everything!
Enjoy…
Susan Powter