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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. Email this / 0 Comments
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Truly, giving thanks....
Susan Powter Email this / 0 Comments
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Simple and amazing....
Bean Salsa: 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jalapeno peppers 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Fresh Tomato Salsa: 6 roma tomatoes, diced 3 fresh jalapeno peppers, seeded and chopped 1/4 red onion, chopped 3 green onions, chopped 2 cloves cloves garlic, crushed 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1 1/2 teaspoons ground cumin 1 small jicama, peeled and chopped 1 (10 ounce) can diced tomatoes with green chilies, drained salt and ground black pepper to taste Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving. Enjoy! Susan Powter Email this / 2 Comments
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Change it all now and forever, there's never been a better time....
Susan Powter Email this / 0 Comments
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Oh it's simple and, fabulous.....
Apples, washed and cored.... 1 cup chopped walnuts 1 teaspoon ground cinnamon ½ cup currants or raisins 1 cup apple juice or cider ½ cup pure maple syrup 1 cinnamon stick or 1 tablespoon mulling spice Directions: Preheat oven to 350° F. Combine nuts with dried fruit in a small bowl. Fill each apple with the fruit and nut mixture until overflowing. Place apples in a baking dish just big enough to hold the fruit and juice. Mix the apple juice, maple syrup, and cinnamon stick or mulling spices in a small bowl. Pour over fruit, thoroughly covering each apple. Cover the pan. Bake 45-50 minutes in the oven or until apples are tender. Continue to baste the apples with the juice mixture during the baking time. Email this / 0 Comments
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OK, how much do I love what Rebekah sent me and, how much do I love what Rebekah's daughter felt when she hugged her, lean, strong, healthy and well - amazing and, how much do I love that I'm sending two clipboards to the store, crazy!
Susan Powterbekah Email this / 0 Comments
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The Cooking Class
Help Get Me Thru the Holidays l0l that'll change your life This year finally Love the way you look and feel There's never been a better time Sign up now the store and Tuesday Sep. 15th you get.... Susan Powter Email this / 7 Comments
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The School of Unlearning, a cooking class, food, food, food and, Help Get Me Thru The Holidays, one hell of a survival guide if you plan on living thru the next four months....
See store for details and, enjoy! Susan Powter Email this / 0 Comments
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Another day, another study, listen up, corporate boys, that partridge girl, not any better have you heard?
Susan Powter Email this / 8 Comments
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Ask and ye shall, four fabulous kale things, my kale salad inspired, amazing kale things sent to me, enjoy the hell of it - kale that is!
KALE CHIPS: Ingredients: bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt DIRECTIONS Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. SWEET AND SAVORY KALE: 1 teaspoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries salt and pepper to taste 1/4 cup sliced almonds DIRECTIONS Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. BEAN AND KALE RAGU: INGREDIENTS 1 teaspoon olive oil 1 onion, chopped 1 pound kale, stems removed and leaves coarsely chopped 1 (14 ounce) can diced tomatoes with green chile peppers 2 cloves garlic, minced 1 1/2 cups water 2 bay leaves 1/4 teaspoon ground cumin 1 teaspoon onion powder 2 (15 ounce) cans canned cannellini beans, drained and rinsed 1 tablespoon chopped fresh oregano 1 teaspoon chopped fresh basil salt and ground black pepper to taste DIRECTIONS Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste. PORTUGUESE KALE SOUP: INGREDIENTS 1/2 pound dried white pea beans 1/2 pound chorizo sausage, thinly sliced (soy chorizo optional) 1 pound beef soup bones (soy bacon for base can be substituted) 1 quart water 1 medium head cabbage, chopped 2 bunches kale - rinsed, dried and chopped 5 potatoes, peeled and cubed 1 quart hot water or as needed salt and pepper to taste DIRECTIONS Soak beans in twice their volume of water 8 hours or overnight. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour. Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper. Susan Powter Email this / 3 Comments
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Flying virgin, what it takes, a conjugal visit, go to, have a look....
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One hell of a day, the reason I came back to work, the possibilities endless....
Susan Powter Email this / 2 Comments
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