Terre Pruitt's Blog

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

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Posts Tagged ‘melted cheese’

Starting 2020 With Some Melty Goodness

Posted by terrepruitt on January 1, 2020

Here it is another New Year.  WOW!  2020!  Here is another opportunity to recap last year or write about the year to come.  Not feeling either of those things this year.  So, I thought I would start off the year with a recipe.  Ooooo!  Ending the year with a “recipe” and starting the year with a recipe.  Sounds good to me, how about you?  Does that sound good to you?  Well, with this recipe comes a story.  I can’t say exactly when, but I can say that I remember it, so I couldn’t have been so young that I don’t remember.  My parents used to go out to dinner very infrequently.  We didn’t always have money for things – my dad worked a type of construction so there wasn’t always work – so going out to dinner was a super special treat.  When they went out to dinner one of their favorite places was a restaurant called The Bold Knight.  Now, unless you are over 50, even if you live in the bay area you have not been to The Bold Knight I am talking about.  Ya know, things change.  But back in the day I am talking about they used to have this cheese fondue that was delicious.  The last time I went to The Bold Knight, they had melted Velveeta.  Now, my husband loved it and I am sure there are other people that do, but back in the day they had a cheese fondue that tasted as if they actually cooked it and didn’t just put a chunk of yellow food-stuff in a pot and melt it.  Anyway, my mother LOVED their fondue.  She went on a quest to find a recipe that tasted just like it.  I know she tried a lot of things.  She finally settled on one.  And it has become the family recipe for fondue.

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Cheese Fondue

(1 cube)   1/4 C butter
(1 tsp)   1/2 tsp salt
(1/2 tsp)   1/4 tsp dry (powdered) mustard
(3 tsp)   1 1/2 tsp Worcestershire sauce
(1/2 tsp)   1/4 tsp garlic powder
(1/2 C)   1/4 C flour
(2 cans)   1 can (12 oz) BUDWEISER Beer*
(1 lb.)   1/2 lb. mild cheddar cheese (grated)

Melt 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, then stir in a little beer at a time.  Cook until thickened.  Then put in cheese a little at a time while stirring.

Serve hot.

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(The measurements in parentheses are for a DOUBLE batch.)

We dip raw vegetables; broccoli, bell peppers, carrots, mushrooms, cauliflower.  Also, cooked cubed steak.  Sometimes apples.  And ALWAYS bread.  I prefer sourdough bread, but my hubby is not a fan of the sourdough so I usually have two types of bread; sourdough and French bread.

*As a VERY IMPORTANT NOTE, it does not matter what type of cheddar cheese you use, you can use medium, you can use sharp, you can use mild, but it DOES MATTER what type of beer you use – it MUST BE BUDWEISER Beer.  Not light, not ultra, not lime, nothing other than plain ol’ BUDWEISER Beer!  Believe me.  I have thought it would be good to use something else to add a unique flavor or bring more to the fondue – NOPE!  Doesn’t work.  In fact, just this Christmas I laughed when my uncle said, “You have to use Bud.  I’ve tried other beers and the best one is Budweiser.  It doesn’t come out the same if you don’t.”  I agreed and told him I actually discovered that some years ago.  I thought I had told him that, but perhaps not.

For many years I was unable to attend Christmas dinner at my family’s house due to a scheduling conflict, once we started going I was surprised and happy to learn that one of their traditions is to have fondue as an appetizer during the day.

My husband and I have had a few years where we have fondue as our New Year’s Eve dinner or our New Year’s Day dinner.  We had it on New Year’s Eve this time.  I am always surprised I haven’t posted the recipe before, so I am doing it now.  Starting off 2020 right!

As you can see from the handwritten recipe, I can spell Worcestershire sauce as well as I can say it!  🙂

I hope you enjoy this family recipe.  We love it!

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 Yoga

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 Yoga
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 Yoga

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 4 Comments »

Beef A Top A Squash

Posted by terrepruitt on June 7, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaAnother quick post.  I often have a vague idea of what I am going to cook for dinner then I forget as the day goes on.  Either I am teaching Nia, learning a Nia routine, or at the moment going through my mom’s stuff.  So I find myself walking into the kitchen and not knowing what to cook.  Yesterday I was on the phone with my husband and it was already past starting-dinner-time and I didn’t even know what to make.  I had purchased some ground beef but had no plan as to what to do with it and I had forgotten about it.  When I looked in the fridge I saw it and the butternut squash I bought.  Ooo!  Stuffed squash.  Actually it is more like Topped Squash.  It is somewhat easy . . . except for making space in squash.  I was trying to do it in a manner that saved the squash innards for roasting (perhaps you will notice the cut up pieces of squash in the picture).  That was the difficult part.  Needing so much concentration I forgot to take pictures.  I emptied out the small portion where the seeds are (easy), but I wanted more room for meat (not so easy).  So I cooked then cut (I would not recommend that).  I would recommend just skipping that part and making room using a spoon before baking it.

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Beef Topped Butternut Squash

1 butternut squash
olive oil
1/4 of an onion, chopped
1 lb of beef
2 cloves garlic, minced
salt
pepper
1 cup of shredded cheese

Preheat oven to 450° F.  Cut the butternut squash in half lengthwise.  Remove the seeds and enough of the insides to make a “boat” in which to place the beef.  Coat both sides of each half in olive oil.  Salt both sides of each half.  Place each half face down on parchment paper on pan.  Bake for 15 minutes.

While the squash is roasting, heat the oil and onion.  Once the onion is translucent, add the beef.  Add the salt and garlic.  Cook the beef until it is almost completely cooked.  Add the pepper.

When the first 15 minutes are done, turn the squash over and bake for another 15 minutes, salting again, at this time, if that is your preference.  After the second 15 minutes of cooking . . . . check the squash.  If it seems cooked all the way through, salt it again and then fill each half with the beef and top with shredded cheese.  Bake until the cheese is melted.

This is very rich and very filling.

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I didn’t think about how much this was like the stuffed pumpkin I once cooked.  Although the stuffed pumpkin was much more “complicated”, as in it had more ingredients and a bit more complex flavors.  This was very good, I thought.  And since we usually eat ground turkey and not ground beef that much this was very rich.  I feel that beef is more “rich” than turkey.  It was very good.  And, had I not been trying to save the portion of squash that needs to come out to make room for the meat it would have been easy.  So if you are not interested in making nice chunks of squash to roast along side the halves this is an easy recipe.  And very yummy and rich.  Good dietary fiber!

Do you like stuff/topped squash?  What would you top yours with?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , , | 10 Comments »