Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

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    Stretch: Thurs at 10:15 am

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Archive for the ‘“Recipes”’ Category

Roasted Pumpkin Soup 2.0

Posted by terrepruitt on November 12, 2018

As you may know, if you read my blog, we get an organic box of produce delivered. The service we use allows us to actually pick what comes in the box. It somewhat defeats my whole idea of getting a box delivered, but it is also nice. When I get the e-mail, sometimes I forget to log in and pick what I want in the allotted time so I end up getting what they send. I would not have gotten a sugar pie pumpkin two deliveries in a row, but, my fault, I didn’t stop it. I felt as if we had just had stuffed pumpkin so I didn’t want to do that again so I decided to make pumpkin soup. I looked up my post of Roast Pumpkin Soup and I read what I wrote, so I didn’t want to follow that recipe exactly. And since I was going to just make a few minor tweaks I didn’t think I would be posting about it. Well, my husband and I loved it so much I wanted to make sure I made note of it. I will not be using the other pumpkin soup recipe again. Although, this one is VERY similar, I liked the tweaks I made so this one is much better. It didn’t have any of the bitter that I spoke about with the last recipe.

But, as usual, I didn’t plan on posting about it, so I didn’t think to take a picture the night I made it. We had enough to eat on it for three days. So the pictures are of the leftovers.

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Roasted Pumpkin Soup 2.0

1 sugar pie pumpkin
Milanese Gremolata olive oil
garlic salt
2 large shallots
32 ounces chicken broth (Better Than Bouillon)
8 ounces of dry sherry (and then some, for splashing)
1 teaspoons salt (and then some, for sprinkling)
1/2 heaping teaspoon cardamom
1/2 teaspoon cumin
1/2 heaping teaspoon ginger
1 teaspoon marjoram (and then some, for sprinkling)
sprinkle of pepper
sprinkle of nutmeg
1 pint of heavy cream**

Preheat the oven to 450° F. Wash the pumpkin, then cut so that you can remove all the seeds. Then cut it into pieces. Rub the pumpkin pieces with olive oil and sprinkle both sides of each piece with garlic salt. Then place the pumpkin – skin side up – on a parchment paper lined baking pan. Bake it for 20 minutes. Take the pumpkin out of the oven – here is where you can salt it again if you would like. Turn each piece over and sprinkle with marjoram. Then bake it for about 30 minutes more. This is where you have to decide if it is done or if it needs more time in the oven. Use a fork, poking each piece to see it if is cooked to your liking. I like it to have the roasted flavor so I bake it until there are some browned spots.

While the pumpkin is roasting. Chop the shallots. Heat up some olive oil in your stock pot or soup pan. Then cook the shallots. Once the shallots are cooked, add the broth. Stir the broth and shallots. Then add the sherry. Stir the broth and sherry. While stirring add the salt and all of the spices. Bring it to a low boil.

When the pumpkin is done roasting put it in your super blender (or perhaps you have an immersion blender*) with a splash of sherry and blend it until you have a pumpkin puree. (I used the “soup” setting on my blender.)

When you have the pumpkin puree add it to the liquid in the soup pot. Stir the mixture until the puree and the liquid are incorporated. Then add the cream. Stir until the cream is incorporated into the soup. Bring it a low boil. Then serve.

*with the immersion blender add the pumpkin to the liquid then blend until smooth

**I actually used 1/2 a pint

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This was really good.

I am including the Milanese Gremolata olive oil as an ingredient because we just bought this magical elixir from Napa and I love it and I am using it in everything. I do think that it really helped elevate the flavor of the soup. But, regular olive oil will work, too.

The first two night we had this with some Pugliese bread from the store. It was very good dipped into the soup. The third night I made beer bread adding, a teaspoon of garlic salt, a teaspoon of garlic, and two teaspoons of marjoram. It paired REALLY well with the soup.

My husband is already pestering me to make this again! I better do it at least one more time before the sugar pie pumpkins are all gone!

Well, now I have two pumpkin soup recipes you can make.  Which one will you make?

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Roasted Polenta

Posted by terrepruitt on October 24, 2018

I like polenta, but oddly enough, I am talking about the kind that is in a tube. I am not sure I have tried the mush type — oh wait, I think I had a taste of some at a restaurant and it was delicious. But I don’t make that kind. I have only cooked with the tube kind. It is very firm and a bit rubbery. It can be sliced. I imagine it can be made into the mush kind with enough liquid. But, if you’ve read more than one of my posts about food you know I love to roast things. I love to put things in the oven and then be able to do something else while it is cooking. Well, I posted once about Polenta “Fries” so my Cubed Polenta is not that different. But the “fries” were really french fry-like, whereas the polenta cubes were more like my roasted potatoes. They were very good, as least I thought so.

The same cooking method applies the only difference is the way you cut the polenta.

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https://c2.staticflickr.com/2/1952/43727227090_e0299cdb90_o.jpgPolenta Cubes

1 tube of polenta
olive oil
season salt

Preheat the oven to 450° F. Cut the polenta out of the plastic. Then cut the polenta into small even cubes. Cut the whole tube into equal sized cubes. Line a baking sheet with parchment paper.

Then spread the cubes out on the pan. Sprinkle with a little oil. Sprinkle with the season salt. Place pan in the oven. Let the polenta bake for 15 minutes. Then take the pan out of the oven and stir the cubes around. Put the pan back in the oven for another 15 minutes. Then check the polenta. If they are done to your liking, take them out and serve. If you want them cooked more, flip ’em or toss them on the pan, then put it in for 10 (or whatever) minutes.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIf you cut the cubes even then the whole pan should cook pretty much the same. When I do potatoes for some reason I end up with really small ones and big ones and they don’t all cook even so I have some that start to burn before the others are cooked. With the tube it is easier to cut them all the same size. I buy the basil garlic polenta in a tube. I like it to start off with flavor.

As I said, the cubes are more like potatoes, in fact my husband kept calling them potatoes. A little bit different texture and consistency but ok.

The problem with me typing up my blog before dinner is I end up wanting the food I am writing about. Sometimes I can make it because I have it, but presently I do not have any polenta . . . but I see a trip to the store in my future.

In my Polenta Fries post I asked for ideas for tubes of polenta, I didn’t get any . . . so hence, cubed polenta.

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Cooking Corn On The Cob

Posted by terrepruitt on September 19, 2018

Not too long ago I posted a question on Facebook. I asked how people cooked corn on the cob. I shuck mine then roll them in aluminum foil and cook them in the oven.

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two cobs of corn
aluminum foil
butter

Preheat the oven to 450° F. Peel the husk off of each corn cob, also, try to remove all of the silk. Then wash the corn. Place the corn in a piece of aluminum foil with some butter. Roll the cob up in the foil. Put the corn in the middle of the rack with the rack set to the middle of the oven. Cook for about 60 minutes.

Take the corn out of the oven and let cool at least 20 minutes. Butter and salt, then serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesI don’t like to have the silk in my teach so I try to remove it all before I cook it. I also rinse the corn off because often times the husk is dirty and I sometimes get dirt on my hands and then handle the corn. I also rinse it off because I like to have a little bit of moisture in the foil wrapping when it is cooking. My husband prefers his corn is cooked in the butter, whereas I like to put the butter on mine after it is cooked. So with his piece I put in a tablespoon or two of butter and with mine I kind of just rub some butter on. Just enough to give it a little fat to cook with.

I know this is a long time to cook, but we like it. It just take planning. I have to remember to put it on at least an hour before we want to eat it. It has worked out good the last two times that I cooked it, I cooked it an hour and a half before we wanted to eat so it was able to cook and cool before we ate.

I planned on posting about it, so I took pictures of the prep, but by the time it was cooked I had forgotten and didn’t take any more pictures. But I am sure you know what cooked corn on the cob looks like.

How do you cook your corn on the cob?

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Zucchini, Chicken, Tomatoes, And Browned Garlic Pasta

Posted by terrepruitt on August 29, 2018

The other day I made dinner from leftovers so I really had no intention of posting about it. But I can’t stop thinking about it because it was so good. I throw a lot of dinners together and I can say I like them, but sometimes some are just way better than others. I am not a fancy eater so I am not a fancy cook. I use the same basic ingredients and spices over and over. (Yes, I think of Marge Simpson!) Sometimes I get adventurous and use a different spice, but when I am just trying to throw dinner together in a hurry and use what is in the fridge, I use the same old things. Sometimes my leftovers have an amazing second life and that is what happened the other day. I used some leftover chicken and broccoli rabe to make a pasta dish. It was yummy. The secret was the browned garlic. Not even garlic cloves, just powered garlic, but it tasted just like the fried garlic cloves from my childhood.

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Zucchini, Chicken, Tomatoes, and Browned Garlic Pasta

2 tbsp olive oil
1/2 cup chopped onion
1 can chicken, drained
Kiawe Smoked Garlic Hawaiian Sea Salt
cumin
turmeric
a few pieces of broccoli rabe, cut into smaller pieces

butter
2 1/2 zucchini, quartered and sliced
garlic salt
garlic powder
two handfuls of cherry/grape tomatoes, sliced in half
thin spaghetti

Now the chicken mixture I used was left over from the night before. So in order to not overwhelm the other flavors you don’t want to use a lot of broccoli rabe.

Heat up the olive oil. When the olive oil is hot toss in the chopped onion. Cook the onions then add the broccoli rabe pieces. Sprinkle is with garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Keep stirring and mixing up the broccoli rabe, onions, and salt. Then add the drained chicken.  Sprinkle a little bit garlic salt and a little bit of cumin over the meat. Then sprinkle a little turmeric – enough so that you see it on all of the chicken, but not too much. Mix and cook.  Remember that the chicken is cooked so you are just warming it and allowing all the spices to be absorbed into it to flavor it.

Turn the saucepan on to boil the water for the spaghetti.

Transfer the chicken mixture to a dish for later. Or if you want to have two pans going at once:

Melt the butter in the pan. Turn the pan up high, let the butter start to get brown then throw in the zucchini. As the zucchini is cooking add some garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Move the zucchini around, trying to brown both sides. – Somewhere in here you are going to add your thin spaghetti to the boiled water to cook. – As you are moving the zucchini and going for that nice browned color, sprinkle some garlic powder into the pan. The pan is hot enough that when the garlic powder hits the hot pan it starts to brown pretty quick. Keep stirring to allow that browned garlic to adhere to the zucchini helping it to brown. Once your zucchini is almost done to your liking, add the chicken mixture. Mix it all together. Then depending on how cooked you like your tomatoes add them. Sprinkle more garlic salt on to incorporate the tomatoes into the flavor of the dish.

Once your chicken, zucchini, tomato, broccoli rabe mixture is cooked. Add it to your drained pasta.

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I don’t typically cook SPAGHETTI. I do not like it as much as linguine. I usually use linguine for pretty much all my pasta dishes. But I was in the store not too long ago and I saw “thin spaghetti”. I thought it was just like angel hair pasta – which I do not like, so I wasn’t going to bother. But when I held them up together the thin spaghetti did not look as thin as the angel hair pasta so I thought I would try it. I like it. I will probably still stick to linguine, but I might pick up the thin spaghetti every once in a while.

Anyway, this was really good. I really liked it. I am convinced it was the “browned” garlic. The dish tasted like the garlic cloves from my childhood. Now, honestly when I was a child I didn’t really like the fried garlic. But when I got older I did. And I do. I just don’t make it because – that is just a lot of garlic fragrance to subject people to. So this is prefect in that I get that flavor, but I don’t go around smelling like really STRONG garlic (face it, I am pretty sure I always smell like garlic, but not as much as when you fry it and eat it).

Do you like garlic? Do you like angel hair pasta? Do you like cooked tomatoes?

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Banana Bread

Posted by terrepruitt on July 11, 2018

The other day we had bananas WAY past their ripe stage, and recently whenever that happened I said I would make banana bread, but I have not.  This time I was determined to.  I went looking for my banana bread recipe and I found I did not have it, the one I talked about in my Blender Banana Bread post.  I thought I had it bookmarked but could not find it there either.  So I had to make it from memory with a little help from the internet.  I am not sure I have it right.  It is tasty, but I might need to do a little experimentation.

Here is what I did.

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3 ripe bananas
1/2 cup butter (one cube)
2 eggs
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350° F.

Peel the bananas, putting the peeled bananas in a bowl.  Smash the bananas with a fork.  Cream the butter and sugar together.  Add the vanilla.  Sift the flour, salt, and baking soda together.  Mix the flour mixture into the creamed mixture a little at a time.

Grease a loaf pan.  Pour the mixture into the loaf pan and bake for 55 minutes.  Check the loaf to see if it is ready.  Ovens vary so you might need to bake it longer.

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I like walnuts in my banana bread, but my husband does not so much, so I didn’t put them in this time, but next time I will.  And one of these days, I’ll put chocolate chips in there.

How do you make banana bread?

 

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Artichoke Chicken and Chickpea Pasta

Posted by terrepruitt on April 2, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI have been out of town the last two weekends.  So our fridge is looking pretty bare.  I didn’t know what to cook for dinner tonight.  I didn’t want to go out to get something from the store.  I was thinking I could use chicken and add it to rice or pasta.  I was thinking I had a jar of sauce, but when I looked in the pantry I didn’t see one.  But I did see a jar of artichoke hearts.  I was thinking I would add them to the chicken.  Then I thought I would also use a can of chickpeas.  I love the richness that chickpeas adds.  So sometimes out of necessity you come up with an easy recipe of things you have on hand.

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Artichoke Chicken and Chickpea Pasta

1 can of chickpeas/garbanzo beans
1 can of chicken
1 1/2 cups chopped artichoke hearts
3/4 teaspoon Nutritional yeast
Salt
Pepper
Garlic salt
Cheese*
Butter
Pasta

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Drain the chicken, then add it to the pan.  Sprinkle the chicken with garlic salt. Stir up the mixture and cook the chicken a bit.  Canned chicken is already cooked so it doesn’t need that long in the pan, or that high of a heat.  At this point I turned the heat down.

Add the chopped artichoke hearts.  Cook everything until it is hot.

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Once the pasta is cooked to your liking, drain it, then put it on a plate with some butter.  Sprinkle 3/4 of a teaspoon of Nutritional yeast on the pasta.  Then put the chicken mixture on top of the pasta.  Add pepper if you would like and more garlic salt if you feel it needs it.  Grate a small amount of cheese on top.

*I would have liked to have used Parmesan, but all I had was a Cheddar Monterey Jack blend.

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I think this was pretty good.  It is very rich with the beans and the artichokes.  It is super easy.  It was nice because the artichokes gave it a flavor that we don’t always have.  So it was a bit different for us.  I really liked it.

I was going to add some Kalamata olives, but I decided not to.  What do you think?  What kind of pasta would you use?  Now what do I do with the rest of the jar of artichoke hearts?

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An Easy Yummy Recipe: Taco Pie

Posted by terrepruitt on February 21, 2018

One of my yoga students gave me a recipe. The title sounded good and as I started reading the ingredients I was thinking it sounded good until I got to the cream of mushroom soup. It just sounded really odd to me to add cream of mushroom soup with the other ingredients. I told her that, but she assured me that it was really good. She said that the dish is a hit whenever she takes it somewhere. She said everyone likes it when she makes it. So, I trusted her. And decided to try it.  I am always looking for new recipes to try that are easy. This one looked really easy. It doesn’t have that many ingredients and it had the potential to turn into a staple. So I tried her recipe to Taco Pie.

Since I so often use my blog as my recipe book I am documenting this recipe with some of the changes I made and how I will make it in the future. I will explain below the changes I have (or will make) and why below the recipe.

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Taco Pie

1 Tablespoon coconut oil
1/4 of an onion
1 lb ground turkey or ground beef
salt
garlic powder
cumin
12 ounces enchilada sauce
1 bottle taco sauce
20 ounces cream of mushroom soup
1 dozen corn tortillas
2 to 4 cups grated Monterey Jack Cheese (or Mexican Cheese)
1 can sliced black olives

Preheat oven to 325° F.

Heat the oil in a large pan. Chop the onion, then add the onion to the pan. Cook until translucent. Add the meat (crumbling it as you cook it or crumble it into the pan). Salt the meat as you cook it. Sprinkle the meat with garlic powder and some cumin. Not a lot (that is why I didn’t even put a measurement), you are just adding a tad bit of flavoring to help layer the flavors, but you still want the sauce mixture to be the star. Cook the meat until it is about half done.

Add the enchilada sauce, the taco sauces, and the cream of mushroom soup. Stir until it is all mixed together with the meat. Bring to a boil. Then let simmer over medium heat for about 10 to 15 minutes. Let the sauce flavor the meat.

In a 9X13 baking dish you are going to do layers. First layer is 1/3 of the sauce, then a layer of sprinkled of cheese, the next layer is 6 tortillas to cover the sauce. Then 1/3 of the sauce, a layer of sprinkled of cheese, then six tortillas. Then use the rest of the sauce to cover the tortillas, then cover it with the cheese.

Bake for 30 minutes. Let it sit for 5 minutes before serving. Top with the sliced olives. (If you want the olives cooked then put them on top of the “pie” before baking.)

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I have written before about how I don’t really care for the taste of plain meat. Plain meat to me, is just really not appetizing. So, when I made this recipe I cooked the turkey with chopped onions, as I stated in the recipe. It still was not enough for me. I like layered (or what I call layered) flavors. And to me, the plain meat just tasted plain. It stood out from the sauce. I like everything to meld together. So, the next time I make this I am going to add the spices as I have stated in the recipe.

The original recipe called for two cans of cream of mushroom soup, I used two boxes. That is a difference of four ounces. I did reduce the amount of enchilada sauce by two ounces, but it was still very soupy. All of the meat and sauce leaked out from between the layers and I was just left with stacked tortillas and the sauce on the side. So, next time I am going to reduce the liquids as stated here in the recipe. Not that much, but perhaps with the increased cooking time on the stove top this will help reduce the amount of liquid.

This was really good. As I type it up I am wanting to make it again. Thanks, Judy for this recipe!  And as with any recipe it is fun to add and subtract and make it your own. I thought of adding mushrooms – because I love mushrooms – and/or chilies, but I really love the simplicity of this recipe so I doubt I will be adding much to complicate it, but that doesn’t mean you don’t want to fancy it up.

How does this sound to you? What will you add to it to make it your own?

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Pan Roasted Shishito Peppers

Posted by terrepruitt on February 5, 2018

This post is quite out of season.  Since I received the peppers in August, I am thinking they are a summer veggie, but I came across my pictures of peppers and was wondering about them. You may have heard (by way of reading) that years ago, I decided to get a delivery of an organic produce box. I decided to get the box so that I would get produce delivered to me that I might not – ok, never, that I would never buy. And it worked . . . in the beginning. In the first few years I would sometimes get something I didn’t know what to do with. And that would lead to me trying something new. Way back in the beginning (I actually didn’t realize it had been so long), I received Shishito peppers. I did not know what to do with them. So I did my normal. I roasted them. Although instead of using the oven I pan roasted them.

Not really a recipe, but:

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Shishito peppers
salt
oil

Heat the oil in a pan. Put the pepper in the pan. Saute/roast them until they are slightly browned. Salt them, to taste.

Serve.

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According to myfitnesspal 1/2 cup of cooked peppers has

100 Calories and no fat
50 mg of sodium and 15 g of carb
10 g of sugar and 5 g of protein
LOTS of vitamin C 170% and 80% Vitamin A

No fiber and pretty much nothing else.

Have you every heard of them? Do you cook with them? Do you cook them? How do you prepare Shishito Peppers?

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Artichoke Dip – Easy Party Dip

Posted by terrepruitt on December 18, 2017

Years and years ago I went to a Princess House party . . . . do you know what that is? It is one of those home shopping parties where a consultant brings products to a hostess’ house. The hostess invites her friends over to shop. They place orders for the product and it arrives a couple of weeks later. There are a lot of products that are sold like this. Princess House crystal is one of them. They have other products . . . at one time they had cutlery, cookware, and decorative gifts. Now I am not really sure what their product lines include, but back then I was really into it. My favorite line was their Fantasia line. It seemed more sturdy, to me, than their regular line.  Also one of the sales pitches was that you could paint the plates (or serving dish) on the bottom and that would give you a different look.  I purchased a lot from the Fantasia line.  I have never once painted a piece.  I also had a party one time and I got a china cabinet full of product from that party. Well, back then, when I was buying the crystal and having the parties, one of the ways they would sell the crystal is to have the consultant make recipes IN the crystal while at the party. I have several recipes from those parties that I use or have used often over the years. Recently I had the opportunity to make one of those recipes. I hadn’t made it in a long time — and dang it is so good. But you will see from the ingredients, why it is not an everyday type of recipe. But artichoke dip sure is good.

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The picture is of the actually recipe I got from one of the parties. But I also typed it up here for you with MY slight modifications.

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Artichoke Dip

1 large jar marinated artichoke hearts, drained
1 cup mayo
1 cup grated mozzarella cheese
1 cup Parmesan cheese
1 7-ounce can chopped mild Ortega chilies, drained
garlic salt to taste

After you drain the artichoke hearts, chopped them up. Make smaller than bite sized pieces.

Mix all the ingredients together – either in the dish you are going to bake it in or in a bowl then put it in the dish. You might want to skip the salt all together (if I am saying that, you REALLY might want to skip the salt) because all the other ingredients seem to make this dip salty enough.

Bake in the oven at 350° F for about 15 or 20 minutes. Or as the original recipe says you can microwave it on high for 6-8 minutes (until cheese is melted).

Serve with tortilla chips or crackers.

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- http://www.HelpYouWell.com - Nia Teacher - www.TerrePruitt.com - Teaching San Jose Nia classes, Teaching Nia Classes and yoga classes, South Bay Area, Nia in the San Francisco Bay Area, - Instructor for San Jose City Group Ex / SJCity Fit - YMCA Instructor - Nia Technique

 

I always cut up the artichoke hearts because when you are trying to scoop them up with a chip or a cracker a big chunk of artichoke heart is just too difficult to deal with.

This last time I doubled the recipe (except for the chilies) and used one of my Princess House Fantasia baking dishes! I mixed it, baked it, and served it in the same dish.

Artichoke dip is a really popular dish. It is easy to make and tastes really good. So I am sure you have heard of it. I bet you even have your own recipe. What do you do to make your artichoke dip?

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The 5th Of November Eggs In Toast

Posted by terrepruitt on November 6, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSunday was the 5th of November.

“Remember, remember, the 5th of November
The Gunpowder Treason and plot;
I know of no reason why Gunpowder Treason
Should ever be forgot.”

Perhaps you have seen the movie V For Vendetta? The only reason I have heard of Guy Fawkes.

Well, in the movie featured twice is what they call Eggy In A Basket. Since the bread is not really shaped like a basket and there are so many recipes where you put something – sometimes bread, sometimes meat, sometimes hashbrowns, etc. – in a muffin tin and actually make a sort of basket, I don’t feel like calling them that. But . . . I did feel like trying to make them. In the movie they make them in a pan. And my husband has made them in a pan. But I was on my way to teach a Nia class, but I wanted to feed my husband, so I needed to do it in a way that I could leave it to cook while I was “doing”. So I used the oven. You know, my favorite cooking appliance.

Anyway . . . here is what I did to make it.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitEgg In Toast

1 egg
1 piece of bread
butter
1 tablespoon of grated cheese
salt
pepper

Line a baking sheet with foil and place it in the oven. Preheat the oven to 400° F.

Using a circular cookie cutter or a glass cut a hole in the middle of the bread. Butter both sides of the bread.

Take the hot pan out of the oven and place the bread on the foil. Put a little oil, butter, or non-stick cooking spray on the foil where the hole is. Then crack the egg into the hole. Sprinkle the cheese on the egg and bread. Sprinkle on the salt and the pepper.

Then put the pan into the oven for about 15 mins. CHECK on it in 7 to 10 minutes. If you decide you want your egg less cooked take it out sooner than 15 minutes.*

*for two, as you see in the pictures, double ingredients.

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As you can see from the pictures I used a wine glass to make the circle in the bread. The rim of the glass has to be thin enough to “cut” the bread. The one glass we have that has a thin rim was too small. The other glasses that were the right size have to thick of a rim. This wine glass was perfect. It had a thin rim and was the perfect size.

I don’t eat fried eggs and to me a baked egg is pretty much fried, so I didn’t have it. But my husband said it was good. It was easy, so I’ll probably make it again if he wants it.

This, to me, would also make a good thing to make for a small crowd.  It was really easy and it would be easy to make a dozen.  Say for a brunch party.

 

 

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