Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
It’s difficult to think of anything, but pleasant thoughts while eating a homegrown tomato.
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream
Food not about impressing people. It’s about making them feel comfortable.
No man in the world has more courage than the man who can stop after eating one peanut.
“Don’t ever let a recipe tell you how many chocolate chips to use. You measure that amount with your heart.”
AMAZING TEXTURE – Y CORNBREAD
Really goes well with like a BBQ. Amazing texture, not too sweet.
MULTI GRAIN MUFFINS
1 1/2 cups flour
1/4 cup whole wheat flour
1/2 cup quick oats
2 TBSP toasted white germ or bran
2 TBSP cornmeal
1 TBSP baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins or chopped dates
1/4 cup finely chopped walnuts (leave out around Lyds)
1 small carrot, peeled and grated
1 medium apple, peeled and grated
1/2 cup canola oil
1/2 cup honey
1 cup milk
Preheat oven to 400 degrees. Butter the tops and insides of a muffin pan. In large bowl combine all ingredients up to and including grated apple. In another bowl whisk the egg, oil, honey and milk until the mixture is smooth. Mix in the dry ingredients and stir until just blended – do not over beat the batter! Let it sit undisturbed for 1 minute so the grains can absorb the liquid. Fill prepared muffin cups with batter. Make 17-18 minutes or until a knife inserted in the center of the muffin comes out clean. Serve warm or at room temperature, but not hot.
1 qt Clamato Juice
1/4 c olive oil
1/2 c red wine vinegar
1/2 c minced onion
1/2 c chopped green pepper
1/2 tsp garlic powder or 1/2 clove grated
3 T chopped cilantro
3 T chopped parsley
1/4 t tabasco sauce
S and P to taste
2 cucumbers, peeled, seeded & chopped
4 chopped tomatoes
2 cubed avocados
PLUS Shrimp SOUP – Maybe
Combine 1st 10 ingredients. Refridgerate at least 6 hours. Add remaining ingredients – serve very cold in chilled glasses or mugs.
Tip: serve with croutons, parmesan, sour cream…
SPICY HOT SHRIMP PASTA
1 TBSP oil
1 to 2 tsp. red pepper flakes
1 to 2 tsp. crushed garlic
1/2 tsp. nutmeg
Few drops of hot sauce
1 small (14 to 16 oz) container low fat Ricotta cheese
1/2 c. skimmed milk
1 lb. cooked peeled shrimp (cut into bite-size if using larger shrimp)
1 c. frozen peas
1/4 c. shredded low-fat Mozzarella cheese
Cooked spaghetti or angel hair pasta
Start boiling water to cook pasta, adding a dash of olive oil. Once water is boiling, add pasta and then start preparation of the shrimp sauce. Saute garlic and red pepper in the oil oil for 2 minutes. Add Ricotta cheese, milk and hot sauce and bring to boil reduce heat to medium heat. Add shrimp, peas, and nutmeg; cook for 5 to 7 minutes, stirring frequently. Add Mozzarella cheese 1 minute before finish, stirring and mixing until melted. Sauce is done when shrimp turn opaque and pink. Serve sauce over the cooked pasta. Serves 4.
Vary spices to taste.