Terre Pruitt's Blog

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Archive for the ‘“Recipes”’ Category

Persimmon Pork

Posted by terrepruitt on December 2, 2020

I have a persimmon chicken recipe and this is basically the same thing. Do keep in mind with chicken or pork that you need to cook it thoroughly. And lately the size of the chicken breasts we have been getting take a considerable amount of time to cook, whereas the pork seems to be thinner than what we used to get. So check the meat for correct doneness.

This is also a recipe “idea”. I can’t give exact amounts and measurements, but you can prepare it to your tastes.

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4/5 boneless pork chops
salt
fruit flavored balsamic vinegar
shallots
2/3 persimmons
cinnamon
nutmeg
2/3 persimmons
pepper if you would like

Salt both sides of the boneless pork chops then arrange them in your baking dish. Pour the vinegar over the pork, flip them so that both sides have been flavored with vinegar. Chop the shallots (1 or 2 is fine . . . depends on size) and put them over the pork. Sprinkle with cinnamon and nutmeg. Cut up the persimmons and spread them on top of the pork. Sprinkle with cinnamon and nutmeg.

Bake at 375° F. After about 10 minutes, take the dish out of the oven and flip the pork. If it needs more moisture add some more vinegar . . . you don’t want too much overpowering the persimmons. Arrange the persimmons back on top and around the pork, sprinkle a little more salt, cinnamon, and nutmeg then baked it until done.

Serve over fresh/raw greens or rice.

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I like Mission Fig Balsamic, but sometimes I don’t have that, so I use a sweet one, but not TOO sweet. I don’t want it to overpower the persimmons. And balsamic will so or even soy sauce, like I used with the chicken.

As I mentioned, I do this with chicken too . . . tis the season.

As I always ask . . . what do you do with persimmons?

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One Pan Easy Beef And Pasta

Posted by terrepruitt on November 11, 2020

Recently my friend sent me a recipe and it had such an exquisitely simple list of ingredients and sounded so easy to make that I put what I didn’t have on hubby’s grocery list and I made it the next day. I only altered it slightly* and that was more out of necessity/ease than anything else. The pasta came in a larger sized package than was called for and we had more sour cream (but not enough to save) than was called for. Also, I used more onion and garlic because . . . well, it’s onion and garlic! I made it and it was DELICIOUS! It was good on the night I made it. The “sauce” was VERY watery so I decide that the next time I made it I was going to use less water. When I use “broth” I use Better Than Bouillon so I would be able get the same amount of flavor but use less water. But, as is often the case with pasta dishes it was even BETTER the next night. And the liquid had been soaked up and so I figured the next time I made it I wouldn’t use less water. AND . . . it was even BETTER on the next night.** Here is a super easy recipe my I-would-be-crazy-if-it-weren’t-for-her-during-this-shelter-in-place friend sent me.

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• 3 tablespoons olive oil, divided
• 8 oz. mushrooms, sliced
• salt and pepper***
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb. ground beef
• 2 teaspoons paprika
• 4 cups water
• 4 teaspoons Better Than Bouillon/Roasted Beef****
• 12 oz. dry rotini
• 3/4 cup sour cream

Heat 1 tablespoon of the olive oil over medium heat in a large skillet (large enough to hold all the ingredients). Add the mushrooms to the pan and let them cook a bit, then sprinkle with salt and pepper. Keep cooking until they are done to your liking. Then remove from the pan and set dish aside.

Heat the remaining 2 tablespoons of oil in the same pan. Add the onion, season with salt and pepper, cook until translucent. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef as it cooks, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour the water in and add the Better Than Bouillon/Roasted Beef, stirring until it is incorporated, then add the dry uncooked pasta. Bring to a light boil then turn the heat down and cover. Continue to cook, stirring often, cook until the pasta is al dente, about 12-18 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve.

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There are a lot of asterisks in this post!

*Ok, shoot, as I was typing up the recipe I realized I changed a few more things than I thought. The recipe called for cremini mushrooms, low sodium broth, and fresh parsley. I didn’t use those ingredients.

**The leftovers were very good, especially since the pasta had soaked up the sauce, but I also added a few teaspoons of ricotta cheese. I heated the leftovers in a pan and stirred in the ricotta.

***I do not use pepper. I just left it in the recipe for those that do.

****I never MAKE the broth. No matter what I am making I just add the water then add the Better Than Bouillon and figure it all can get mixed up that way. I don’t add the Better Than Bouillon to the water and MAKE it broth before adding it to the ingredients.

Again, this was sooooo good, I had decided to make it again this week. I did more adjusting and now my mouth is watering thinking about it. I love this recipe because it is super simple and the return is a super yummy dinner, but I will probably make it the way I did last night from now on. I will post that recipe later.  And you can share with me how you made it.  So easy, so many things you can do with it.

Don’t you LOVE easy and tasty recipes?

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Extra Rich Cheesy Quesadilla

Posted by terrepruitt on November 2, 2020

Since my husband came home with that delicious ricotta cheese recently, I have found other ways to use it, besides just pizza. I put it on and in a lot of things. Here is an easy way to bump up that lunchtime quesadilla:

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Extra Rich Cheesy Quesadilla

1 flour tortilla
1/2 – 3/4 cup shredded cheese
1 tablespoon ricotta
1 tablespoon chopped onion
nutritional yeast

Put tortilla in pan, turn the heat onto medium. Chop some onion. Flip the tortilla over. Spread one half with the ricotta cheese, sprinkle the shredded cheese on the ricotta, sprinkle the onion on the cheese, then sprinkle it all with some nutritional yeast. Fold the tortilla. Heat until golden, then flip.

Serve.  If you like salsa, sour cream, and/or guacamole I am sure they would make a GREAT addition to this!

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I am not one to plate my food fancy. I just wanna eat!

I LOVE this ricotta!

What do you put in you quesadillas?

 

 

 

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Pumpkin Cookies

Posted by terrepruitt on October 19, 2020

I don’t actually have pictures of these because I have not made them (at the time of this posting), but I was looking through my e-mail for something and I saw that I had sent this recipe to my niece for the umpteenth time and every time I send it I tell her I am going to put it on my blog to make it easier for the both of us and I never have.  But the last time I sent it I said for sure I am going to post it THIS TIME.  I know that if I wait until I actually make them I might post it not so I thought I had better just put it on here and then maybe it will inspire me to make them and I can take pictures and add them to the post.

These are delicious.  I like to make little ones so they are almost bite size, but larger ones that take a couple of bites are good too.  Mini semi-chocolate chips are the BEST, but if you only can find regular-sized chips that works too!  Ha.  Make ’em how you like to eat ’em.  They are sooo good!

This is an ancient recipe my mom used to make.  So ancient that the actual recipe was from the newspaper.

I personally don’t remember if I have ever gotten the “makes about” out of ANY cookie recipe, but you may have so I am going to tell you that the original recipe says “makes about 6 dozen”, but the recipe here has twice the ingredients than in the original recipe.  I don’t think I have ever gotten 12 dozen out of this recipe.  I will let you know when I make them.

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Pumpkin Cookies

1 cup butter (soften)
3 cups sugar
2 eggs
2 cups canned pumpkin
2 teaspoons vanilla
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts
2 cups mini semi-sweet chocolate chips

Preheat the oven to 350° F.

Cream butter and sugar together until light and fluffy.  Beat in the eggs, pumpkin, and vanilla.  Sift the flour, baking powder, baking soda, salt, nutmeg, and cinnamon together.  Mix it.  Add the dried mixture to the creamed mixture and mix well.  Add the walnuts and chocolate chips; mix thoroughly.

Drop by teaspoon (or whatever you use) onto a well-greased cookie sheet.  Bake at 350° F for 10 to 15 minutes (depending on the size) or until lightly browned.  You want to make sure the cookie is cooked . . . these ones are not good slightly raw like some cookies.

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Ahhhh, now I want to make them.  I will try to do it soon so I can put some pictures up.

Even if you don’t like pumpkin – which I didn’t when I started eating these as a kid – you will like these, probably.  They aren’t heavily pumpkin flavored.  But they are moist and yummy.  Enjoy.

Let me know what you think!!!

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A Dozen Kiwis? Make A Drink

Posted by terrepruitt on September 9, 2020

My husband is the plant man at the office. He takes care of the plants. People bring him dead plants (to which he says, “It’s not dead.”) and he brings them back to life. Well, the shelter-in-place started somewhat abruptly and while there was someone there to water the plants, he is not the “Plantman” so my husband wanted to bring home any that have survived this long. So he went into the office the other day and somehow ended up with a dozen kiwis. I know they were from someone in the office, but I didn’t get the story as to how my husband got them. Since no one is supposed to be in the office I believe when someone is going to go in for something they notify the boss or office manager so that everyone else can stay clear, so perhaps they were left there for him as his visit was somewhat scheduled. ANYWAY . . . . a dozen kiwis. My husband LOVES kiwis. I guess I like them but I don’t like to deal with them. The fuzz . . .no thanks. These were non-fuzzy as I ended up eating the skin (just on the very thin slice that was my drink’s garnish).

Anyway . . . I cannot tell you how it came up . . . but it did and now I have a new favorite drink. My husband is a very good bartender as he does a lot of research and “figuring” before he makes a drink. Of course, when one is creating a drink with ingredients on hand and recipes pieced together the first one isn’t always great. But he works to perfect. These ones . . . the very first ones . . . were great!

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Photo courtesy of John Pruitt

Here is my husbands’ Kiwi-Tini recipe. He thinks of it as a kiwi-martini-daiquiri and wants to call it a KMD. The fruit isn’t frozen and it is not slushy, so . . . I don’t know. I’m posting it as a:

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Kiwi-Tini

Two martini glasses
Muddler and something to muddle in
Drink shaker
Additional strainer
2 kiwis
2 teaspoons of maple syrup
4 ounces of vodka
Ice
Sugar
spoon

Skin the kiwis. Slice the kiwis – save two slices (for garnish) . . . then chop the remaining kiwi slices. Muddle the kiwis. Use some of the kiwi juice to wet the rims of the glasses. Dip the rims in sugar. Put the vodka, maple syrup, muddle kiwis, and a few cubes of ice in drink shaker. Shake the shaker mixing up all the ingredients.

Then using the strainer that is in the shaker (ours has a strainer) pour equal amount of liquid in each glass.  As all the muddled kiwi will clog this strainer use an additional strainer to strain as you pour the rest of the liquid (equally) into each glass. You are using strainers to keep the kiwi from plopping in the glass. Also not letting the kiwi just plop will allow you to distribute it evenly between the two glasses. Use a spoon to fish out the ice cubes and then to evenly distribute the muddled kiwi into each glass. Garnish with the slices you saved early.

Enjoy.

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This is a very refreshing drink. The day he made them we had record breaking heat so it was soooooo perfect. The kiwis are a bit tart and pair perfectly with the syrup and sugar. I think if I were using simple syrup I would start out with less as it will just add sweet and not any rich flavor.  But, that is just my sense, I don’t know because we have just been using maple syrup when things call for simple syrup.

As I mentioned, these kiwis were not fuzzy.  I thought my husband had washed the fuzz off, but he did not.  He also did not peel the kiwis we used as garnish (can you see?) . . . that is how I ended up eating the skin.  It was so thin, I thought I would try it.

So, doesn’t this sound delicious?  Let me know what you think after you try it!

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Panini Pressed Eggs And Cheese Tortilla Wrap

Posted by terrepruitt on July 15, 2020

I saw this really easy idea for breakfast (well they called it a snack) in a Cookist video on Facebook. As usual. it looked so easy, I didn’t even look at it a second time when I went to do it. Hmmmmm . . . can you see where this is going already? Yeah, I should have watched it before I did it because it had some key things in there that I am going to say make a big difference. But, if I ever try this again, I know to cook it longer. When I made this for my hubby I needed to put in a pan and cook it more because apparently he does not like his eggs yokes that runny. I don’t eat any type of egg except scrambled so I don’t usually cook his eggs. Anyway, if you try this follow the way they do it in the video.

The only way to see the video is through FB.

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two flour tortillas – burrito sized
1 Cup of shredded cheese
two eggs
salt pepper
2 slices of lunch meat

optional things:
salsa, avocado, sour cream, hot sauce, more cheese, onions

Place the tortillas on the cold grill so they cover the whole grill with one side of one tortilla over lapping the other, put the cheese across the tortillas. Crack each egg into its own separate pinch bowl. Then carefully slide each egg on top of the cheese.   Sprinkle egg with salt and pepper.  Places the lunch meat on top of the eggs, sprinkle more cheese. Fold the edges of the tortillas to form a wrap. Close the press. Then turn it on to cook. My press has a medium setting so I used that. Cook the wrap until the tortilla is golden brown, making sure to cook it as long as you would like your egg to cook.

You can serve it with any optional topping you would like.

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The first mistake I made was I was using smaller tortillas. The second mistake I made was I cracked the eggs directly onto the tortillas/cheese. Sliding them from their own bowl allows you to place them more precisely so they don’t start to run off the tortilla. Another mistake (I have to stop counting because I made so many) was I turned the grill on while I was doing the assembling so the tortillas were cooking the whole time and I was concerned about browning it too much and did not let it cook enough. Also, with the grill on it made the tortilla too hot to handle and fold correctly.  But if you do not do ANY of the THINGS I just mentioned as mistakes, you can do it.  I thought this was really cool.  And my husband enjoyed it once I cooked the eggs a tad bit more.

What do you think? 

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Crock-Pot Banana Bread

Posted by terrepruitt on June 22, 2020

Dance Exercise, Nia, Nia online, Zoom meetings, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exerciseSo the past couple of weeks if my husband was not working he has been trying to fix our oven. Three Saturdays ago right after I put the pork chops in the oven the element arced and broke. On Sunday morning – first thing, hubby was shopping for an element. There is a lot to the story between then and us having an appointment for a repair man to come in on Tuesday, including a segment when the oven was making a scary buzzing noise so we turned the power off to the whole thing (it is a set in stove and oven unit). So for almost a week we were without an oven AND a stove. But again, not the point – exactly – of this post. The point is that we have a lot of bananas that turned into “banana bread” bananas really fast so I needed to make banana bread. I thought about trying to use the toaster oven to make cookies or little breads, but that sounded too daunting. So I asked Google if I could make banana bread in a crock-pot . . . and, of course I can! But as per my usual I didn’t read the recipe, I skimmed it. I skimmed two actually and both talked about putting the loaf pan IN the crock-pot. I assumed they were talking about a metal loaf pan; I don’t have a metal loaf pan. I also assumed they were talking about a BIG crock-pot, if you could fit a loaf pan in it! I don’t have a big crock-pot. Mine is small and round. One of the recipes did say that with a small crock-pot you could just line the crock-pot with parchment paper so that was my plan.

I was thinking I could just use my banana bread recipe, line the crock-pot, and “bake” away. I vacillated between being very leery and very confident. So while I was mixing the ingredients I looked up some recipes again trying to determine the cooking time and while I was scrolling through the kabillion advertisements on all of the postings, I had noticed the recipes call for baking POWDER (in addition to baking SODA). I don’t put baking powder in my banana bread. I happened to be texting with a friend while I was mixing and I asked her if the recipe she uses calls for baking powder and she said no. So we decided it was probably needed when “baking” banana bread in a crock-pot. So I just added a 1/2 teaspoon.

While I was looking up my banana bread recipe I also remembered I had one that I LOVED and it was in my notes on my phone. So I don’t know why I have a different one posted on my blog. AND I haven’t even been following that one. It seemed too plain the last time I made it. I might actually end up writing ANOTHER post when I go to make this again because I might use my “note recipe” as opposed to what I did.

Anyway . . . the banana bread came out GREAT. Better than when I bake it in the oven. I left it in the pot too long, but that was because I was leery, but now I know better. I had taken the insert out of the heating portion of the appliance, but I left the bread IN the pot. I will take it out next time and it will be perfect . . . well, maybe not because I will probably use a different recipe, but who knows. Here is what I did this time:

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3 ripe bananas
Heavy sprinkle of cinnamon
Sprinkle of nutmeg
1 Tablespoon (white) sugar

1/2 cup butter (one cube – softened)
1 cup brown sugar
2 eggs
1 Tablespoon vanilla

1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Butter for greasing the parchment paper
Parchment paper

(It is going to cook on high for 3 hours)

Put the peeled bananas in a bowl. Use a fork to smash the bananas to baby food-like consistency – with a few chunks. Sprinkle a good amount of cinnamon on the bananas and a sprinkle of nutmeg (next time I will measure, sorry), add the white sugar. Mix it up.

Cream the butter and brown sugar together. Add the eggs. Mix it up. Then add the vanilla.

In a separate bowl, sift the flour, salt, baking soda, and baking powder together. Stir the flour mixture into the creamed mixture a little at a time.

Line the crock-pot with parchment paper. (I used two pieces, one going one way and the other going the other way, like a plus sign.) Press the paper into the pot as much as you can. Remember you are going to have ROUND banana bread and the edges might have “wrinkles” in them from the paper. Cut off the excess paper that sticks out of the top so that your lid will fit on properly. Butter the paper where the bread mixture will be. Then pour/scoop the mixture into the crock-pot. Turn it on high and set your timer for 2 1/2 hours. Check on the bread if you want or just let it go for another 30 minutes.

Carefully take the lid off . . . . you might not want all the condensation to drip onto the top of your bread.

Then you simply pull the bread out by the paper. If you want let it cool before you slice into it.

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I had NOT planned on writing a recipe because I thought I was going to just use the one I have posted in my “Banana Bread” post, but I changed it enough that I thought I would post the recipe. I was just going to post pictures of the bread, that is why I don’t have pictures of ingredients . . . but you all know what they look like. You just needed someone to say . . . “Hey, I made banana bread in my (old) crock-pot.”

I specify “old” crock-pot because it is NOT one of those fancy ones where you know the temperature and can set a time. Mine has Off/Lo/High. I cooked it for three hours on high. I checked it at 2 and I thought, “Okay, I am gonna have to have faith this is going to cook.” Because it was nowhere near cooked after 2 hours.

It was so good, I don’t think I will use my oven to bake banana bread again!

So . . . do you think you will try making banana bread in your crock-pot?

 

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Cucumber Salad

Posted by terrepruitt on May 18, 2020

So, I had thought about making cucumber salad. I thought I had a recipe for it so I looked on my blog and I couldn’t find it. But I really could swear I wrote about it somewhere because the one I was craving was a specific one from a restaurant that has been closed for years. And I thought I made it after I had been there. One thing I loved about it was the way they cut the cucumbers. They were cut julienne, thin match-book type slices. It was very good. I didn’t find it on my blog so I threw what I thought was the ingredients together and took pictures. But then as I was making it I decided to not use the minced garlic (hence the reason I cut it off) and I ended up using some things not pictured. So the picture of the ingredients is not an accurate representation of the ingredients. So it is somewhat false advertising. Start with a tablespoon of mayo and then after you mix everything else in decide if you want more.

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Cucumber Salad

1 Tablespoon mayonnaise
3 Tablespoons soy sauce
1/4 teaspoon sherry
A drop of olive oil
A sprinkle of onion powder
A sprinkle of garlic salt
A splash of Seasoned Rice Wine Vinegar
A splash of Sesame seed oil
1 cucumber

In a bowl that will be large enough to fit all the sliced cucumber, mix all the ingredients. While the ingredients are marrying slice the cucumber – julienne. As you finish slicing sections of cucumber you can put them in the dressing mixture or you can leave them on the cutting board and maybe let some of the water drain off them. Once you are all done cutting and putting the cucumber in the dressing, toss well. Then let it set for an hour or so.

Serve.

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I am sorry this recipe might sound like something you get from your grandma who never measures, but I didn’t put enough of the “sprinkle” or “splash” ingredients to measure. I just sprinkled and splashed. I never use pepper, but you might want to add some.

I actually made this two nights in a row.

I saved the dressing from the first night and used it again. It had gotten a little watered down so I put in another tablespoon of soy and a sprinkle more of garlic salt.

Last night – a week after we had this I realized I should have put sesame seeds on it!

Do you like cucumber salad?

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Beer Cheese Potato Soup

Posted by terrepruitt on April 6, 2020

Yesterday I was hungry and thinking about what to make for dinner when I happened to read a tweet about beer, potato, cheese soup. Mmmmm. That got me thinking. Then she tweeted something about making a roux. My wheels were turning even more. This kind of depended upon whether my hubby was going to go to the store to get more milk. I was thinking I would be using milk for a creamy soup. But then as I began compiling ingredients, I thought, I don’t need milk. Then I thought, yes I do, no I don’t, yes, I do . . . . so you can’t even imagine what the heck was going on in the kitchen. I was silently chanting, “Don’t come in. Don’t come in. Don’t come in.” I am not sure, but I think when I make a huge mess in the kitchen it gives my husband anxiety . . . and it looked like a tornado went through. I didn’t know what I was doing so my plans kept changing along with the pot/pan I was using. My original idea was sound . . . I think, but I wasn’t certain about amounts so I didn’t make enough – base, let’s call it. So in the middle I had to make another batch. But I think if I would have stuck to the doubling of the batch I would have been ok. Because once I added the second portion it was yummy. So I am going to tell you what the recipe would be like had I executed it properly.

I didn’t like the recipes I was finding online because one of the ingredients was celery . . . I know I could leave it out . . . and I would have, but that just turns me off. In addition, I had @KrisColvin’s idea of a roux stuck in my head so I had thought of making a white sauce as my base, then it morphed into using cheese fondue as the base. So that is what I did. I used my mother’s fondue recipe and just made it soup.

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4 potatoes
salt for boiling potatoes

1 cube (1/2 C) butter
1 tsp salt
1/2 tsp dry (powdered) mustard
3 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 C flour
1 can (12 oz) room temperature beer
4 grated cups medium cheddar cheese

5 cups potato water
2 tbsp Better Than Bouillon Roasted Chicken
3/4 cup room temperature milk

Put water in a big pot for boiling – more than you need to cook the potatoes because you will be using some of the water for the soup. While the water is heating up, wash and peel potatoes. Cut them into bite size pieces. Salt the water. Put the potatoes in the water and cook them.

Dance Exercise, Nia, Nia online, Zoom meetings, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classesWhile the potatoes are cooking, in another large pot/pan, melt the butter, then stir in salt, dry mustard, Worcestershire sauce, and garlic powder. Add flour, a little at a time, keep stirring, stir all the lumps of flour out. Bring to a boil, lower the heat, then stir the milk in a little at a time. You want it to keep thickening. Then stir the beer in a little at a time. –Keep in mind you may have to keep adjusting the heat on the burning. Often times, I just take my pan off the burner then put it back on.– Once all the beer is in and the mixture is somewhat thick, put some cheese in and stir.

In a separate container get a cup of potato water and mix in the Better Than Bouillon. (I never wait until it is all melted because I figure it will get all mixed up eventually.)

Keep adding cheese to the flour beer mixture, stirring until it is all incorporated. –Adjusting heat as necessary.– Once all the cheese is melted, slowly add the potato water with the Better Than Bouillon.

I just pour the water slowly in and the Better Than Bouillon might not be all the way melted and it may stick in the measuring cup, but that is fine. Keep using it to measure the water from the potato pot and by the time you are done with the five cups it has all melted and is incorporated into the soup. Keep adding potato/bouillon water slowly until you have added five cups. Make sure it is all incorporated. Then drain your potatoes and add them to the soup.  Mix it all together.

Serve hot.

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NOTES: I did not peel my potatoes, but I probably will next time

If you are making cheese fondue it MUST BE BUDWEISER Beer, but for this . . . since it was going to be turned into soup, I wasn’t so particular.

So, this was good. And it hit the spot – the one that KRIS created with her tweet – it is all her fault! It was chilly and raining yesterday so a hearty soup was perfect. And now we have . . . . . the best thing! . . . . LEFTOVERS!!!! If you have ever read any of my posts with recipes you know I love leftovers.

So, I am sure you can add many things to this to make it heartier and yummier. So please let me know what you are adding to your soup!

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Chicken, Potato, And Bell Pepper Scramble

Posted by terrepruitt on February 10, 2020

Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”.  After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.

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two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper

Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.

You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.

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 Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaI like to use the oven because while the potatoes are roasting, I can be preparing the chicken and eggs.

Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.

While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.

When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.

Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.

Mix it all together and serve.

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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.

I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.

Oooooh, one might even add cheese . . . . .

Do you like scrambles?

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