Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

 

Found on Pinterest from the website: ivingbeyondmeasure.com/deep-dish-oatmeal-fudge-bars/

I needed something quick and easy for a Super Bowl 2015 party. So of course, I go to Pinterest!! I've got a bunch of boards (www.pinterest.com/CarrieTatem/), but you always have to look around for new things.  Happily I found this! It looks yummy (and is!), quick and easy. What could be wrong with oatmeal cookies with chocolate fudge in the middle in bar form to make it easy. 

I changed a few things as I went along. I like a bit of spices in my Oatmeal cookies, so I added Cinnamon. I would have added some Nutmeg or Ginger, but I'm working in a new kitchen and haven't restocked my pantry. Feel free to play with and add the spices that you like. You can't go wrong with Cinnamon, Nutmeg, Ginger, Allspice.... or even a chili. Then I added more Cinnamon to the chocolate mixture as well. So many spices go great with chocolate, especially Cinnamon. Again you can play, but I would mimic the spices from the oatmeal batter.

I also added 1 cup more of the Oats. I like my cookies chock full of oats and this recipe is moist enough to take it. If you don't like the density from the extra Oats, just use the original 3 cups.

Next I used 80% chocolate instead of a standard semi-sweet (usually 50% range). I don't tend to like as much sugar in my desserts as most people. If you do, then use the semi-sweet chocolate. Since the Oatmeal cookie part has enough sugar in it, the less sweet chocolate should be a nice balance. And the Cinnamon and vanilla will add another touch of sweet to the chocolate.

One of the steps that I would change for the next time is that I would melt the condensed milk and chocolate mixture in the microwave instead of on top of the stove. Because there is so much chocolate in the mixture, there is the possibility that the chocolate might burn. Plus, I think it would just be easier.

  Here is my modified recipe. Enjoy!!

 Ingredients:

• 1 cup butter
• 2 eggs
• 2 cups brown sugar
• 1/3 cup milk
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 4 cups oatmeal
• 1 tablespoon Cinnamon

In a saucepan over medium heat, melt together (or microwave)

• 1 can eagle’s brand sweetened condensed milk
• 1/3 cup butter
• 1 tsp. vanilla
• 1 teaspoon Cinnamon
• 2 cups 80% chocolate

Directions:

• Mix the butter and brown sugar. Add eggs, vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.
• Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs). The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise it won’t set up and will just run when you cut into it.

ivingbeyondmeasure.com/deep-dish-oatmeal-fudge-bars/

Fe.... Fi Fo Fum

Iron

A chemical element with the symbol Fe (from Latin: ferrum) and atomic number 26. It is a metal in the first transition series.

It is the most common element (by mass) forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust. (Source: Wikipedia)



No wonder it's so important to our health and well being!

Iron is essential for human life. The human body needs iron to carry oxygen throughout the body, helping in the production and survival of cells (see more). "Iron from the food you eat is absorbed into the body by the cells that line the gastrointestinal tract; the body only absorbs a small fraction of the iron you ingest. The iron is then released into the blood stream, where a protein called transferrin attaches to it and delivers the iron to the liver. Iron is stored in the liver as ferritin and released as needed to make new red blood cells in the bone marrow. When red blood cells are no longer able to function (after about 120 days in circulation), they are re-absorbed by the spleen. Iron from these old cells can also be recycled by the body."  (Source: American Society of Hematology)


I have had Iron-Deficiency Anemia off and on for the last 10 years. It started with heavy periods around Christmas of 2003 due to Uterine Fibroids. The surgery in May 2004, that removed most of a fibroid that was the root of the problem, and a few months of Ponstel help curb the situation. Although my periods were never back to what had been normal for me. With the help of supplements, I was able to get my Iron levels back up. For the next several years I straddled the line of acceptable levels. I became accustomed to the occasional fatigue, especially around the days of my period. This became my new normal.

I even started donating blood again. This initially gave me a false sense of security, but ended up being a blessing in disguise. You see, when you donate blood they do a screening test. I thought it was to check iron levels, but later learned that it only tests the amount of hemoglobin in your blood. So, because I was able to donate I thought that I was OK. This was slowly depleting the storage of ferritin. I would feel fine enough to donate, and would pass the screening test. I still felt fatigue, but again just thought that this was my new normal. Then I began to not pass the screenings. I struggled with this for a bit, but finally went in for a routine physical, where it was discovered that I was anemic again. I started up with the supplements, taking care to eat foods rich in iron. This seemed to work, but I don't think that I was ever back to my old normal.

Then in October 2011, I had a DVT and it was discovered that I have May-Thurner Syndrome (see my story). This had been building up for quite some time. It caused, or at least contributed to, heavy periods again. This and the fibroids. So, I'm back to being Iron-Deficient. I started taking the supplement Pur-Absorb. It is a liquid that can be added to water or juice and has a much higher absorption rate; and because it is a lower dose of iron, the side effects are lower too (No, I'm not getting paid to say this). It has helped tremendously. My doctors and I are still working on figuring this out, the root cause of the problem. I will fill you in once the story has unfolded.

So today, as I continue my journey of "Eating My Way Back to Healthy", I look for food rich in Iron and continue to take supplements. I'm feeling better all the time, but also know that I am not 100% yet. Nor do I know if I ever will be. In the future, I will focus on a specific food. Hopefully giving some nutritional information and recipes. For my health situation, I  need to avoid or at least watch my intake of foods that help coagulate the blood, like dark leafy greens. I would also rather have natural sources of iron as opposed to "iron-enriched" foods or supplements. I will be using supplements, but want to make sure that I am getting as much nutrition from my diet as possible. Adding in the supplements where necessary to optimize my health.

I hope you will join me.

"To boost the amount of iron in your diet, try these foods:

• Red meat
• Egg yolks
• Dark, leafy greens (spinach, collards)
• Dried fruit (prunes, raisins)
• Iron-enriched cereals and grains (check the labels)
• Mollusks (oysters, clams, scallops)
• Turkey or chicken giblets
• Beans, lentils, chick peas and soybeans
• Liver
• Artichokes

And here's a tip: If you eat iron-rich foods along with foods that provide plenty of vitamin C, your body can better absorb the iron." (Sourse: WebMD.com - Top 10 Iron Rich Foods)

Sources for more information:
WebMD.com - Top 10 Iron Rich Foods
Red Cross - Iron Rich Foods
ClevelandClinic.org - Anemia and Iron Rich Foods
Healthaliciousness.com
American Society of Hematology
Wikipedia.org - Iron-Deficiency Anemia
Wikipedia.org - Human Iron Metabolism
IronDisorders.org
LiveStrong.comFoods That Inhibit Iron Absorption
National Institute of Health

Bacon Jam!

Yes, that's what I said. BACON JAM!!

I know that I said that I was going all healthy like, but I just couldn't resist this. Especially
since I was getting together with a Bacon-Loving friend last week end. So, I had to make it and take some to her and the husband. They were my excuse to see what it was like. At least that's the story I'm going with.

BACON:  a heavenly bite of salty, smokey, meaty chewiness

JAM:  a sublime spoonful of bright, sweet, fruity, melt-in-your-mouth freshness

These words don't normally go together. Still, they are opposites, and opposites can be good together. Right?! It's just a matter of finding the right
balance.
How would bacon as jam be? Would the Maple Syrup and Brown Sugar add too much sweetness? I wouldn't like that; it would be sugary sweet not fruity sweet. Although a little maple syrup on my bacon is pretty good. The above Bacon-Loving friend made candied bacon once, and that was yummy.
Or would it be too savory some how? More like a beef jerky kind of condiment
Would it be smooth and spreadable like jam or chunky like a bruschette?
Here's hoping that it will be all of the above: A smokey sweet topping that would be just as tasty on a scone as a burger.  Let's find out together!


WHAT YOU WILL NEED:

2 pounds Bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large Yellow Onions, cut into very thin slivers
1/2 cup Brown Sugar 
1/4 cup garlic, minced
1 teaspoon ground Cayenne Pepper

1/2 teaspoon ground Cinnamon 
1/2 teaspoon ground Nutmeg
1 cup Bourbon Whiskey
1 cup brewed Coffee
1/2 cup Sherry Vinegar 
1/2 cup Maple Syrup
3/4 cup Ketchup

HOW TO: 

1.  Cook Bacon in a large saucepan over medium-high heat until bacon starts to brown,

about 10 minutes. The Bacon will only be partially cooked at this point.

2.  Drain grease. The original recipe allows you keep a 1/2 cup of drippings. I drained as much as I could without being obsessive about it.

3.  Add Onions to Bacon, cook until soft, about 10 minutes.

4.  Add Brown Sugar, cook to melt and until Onions are sticky, about 5 minute.

5.  Add in Garlic, cayenne pepper, cinnamon, and nutmeg. Cook ans stir until garlic is soft, about 5 minutes.

6.  Add Bourbon Whiskey, Coffee, Sherry Vinegar, and Maple Syrup. Bring to a boil, reduce heat to low and cook until Bacon Jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes.

7.  Add Ketchup and cook 5 more minutes.

8.  Remove from heat, let Bacon Jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. I have an immersion blender that worked well for this.

9.  Bacon Jam will store in the refrigerator, covered, up to 2 weeks.

From allrecipes.com   


NOTES:

Everyone enjoyed!

It was really yummy. Delicious on both scones and burgers. There was a barbeque like flavor. It was multi-layered, sweet and savory, smooth and spreadable with a bit.

**** I, of course, did make some modifications and will continue until I get it just right.

1.  I used regular premium Bacon, but I think next time I will try something different. Pancetta perhaps or a peppered bacon. Definitely want to pump up the baconiness.

2.  Change up the Yellow Onion for a spicier Red Onion

3.   There was Jack Daniels in the house, so I used it, maybe step this up for a bolder richer brand.

4.  My friend can't tolerate much caffeine, so I omitted it.  Will have to try making it with the coffee. 

5.  I substituted Apple Cider Vinegar, as that was what was in the house. I think this was a good choice. I'll keep the Apple Cider Vinegar

6.  I used real Maple Syrup, of course. I have a dark rich small batch artisan made Syrup and will continue to use this or something like it.

7.  I may also play around with tomato options.  Not sure exactly.

 

Avocado, Cucumber, Chickpea Salad

This is a light refreshing salad, perfect for a cookout on a hot day. A good companion to the heavy main course. Something light next to a big fat burger or BBQ chicken. Perhaps an alternative to potato salad. A vegetarian option that has protein.

I think this will be perfect for our Memorial Day Cookout. I'll be adding the left overs to some greens for my lunches.

What you will need:

Olive Oil
16 oz can Chickpeas drained and rinsed
1 teaspoon Garlic, minced
1/2 Yellow Onion, chopped
1 Cucumber, sliced
3-4 Smallish Tomatoes, diced
6 stalks Celery, sliced
2 Ripe Avocados, diced
2 tablespoons Fresh Dill
2 teaspoons Red Wine Vinegar
1 Lemon, juice

1 Lime, juice
Salt and Pepper

How to:

1.  Heat some Olive Oil in a saute pan over medium heat. Add the Chickpeas, cook them for about 7 minutes, stirring. This will make them a little crunchy on the outside and creamy n the inside. At the end, add the minced Garlic. Set aside.

2.  If you don't like fresh Onion, saute them in some Olive Oil until translucent.  This will take some of the sting out. Or you could just omit it from the Salad. Set aside with the Chickpeas.

3.  Toss the remaining ingredients together in a large bowl.

4.  Add the Lemon juice, Lime juice, Red Wine Vinegar, Salt and Pepper to taste.

5.  Chill and Serve.  Enjoy!


Everyone enjoyed it, took some home and I still have some left for my lunches!   I did make a double though.

Note:  The avocados were not ripe, so I couldn't use them.  The salad was still great, but we all agreed that the avocado would have been a nice addition.

Brownie Oreo Decadence

OK. So I did something that is out of my norm.  I usually don't go for the trendy, overly sweet, box-mix desserts.  I was trained as a pastry chef (trying to NOT sound snobbish here) and almost always bake from scratch, so the sort of cookie cutter, brand-centric foods that go around are not what I am drawn too. I really never have been, even as a girl. This is true in other areas as well. If it's trendy, I'm outta here! But I LOVE brownies and Oreo Cookies (who doesn't), so how could I resist!!

It started when a friend posted a picture of two Oreo Cookies sandwiched together with a Reese's Peanut Butter Cup in between then topped with chocolate. OH MY!!! It made my teeth hurt just looking at the picture, but boy did it look yummy! I've seen and/or eaten fried Oreo's, Oreo's inside chocolate chip cookies and other cookies, Oreo pie, Oreo cake, cakes made to look like an giant Oreo, Oreo ice cream, Oreo ice cream sandwiches, etc. America is having a love affair with the Oreo Cookie. If we can figure out how to add an Oreo, it'll be done (Oreo Recipes). Pan Seared Tuna with an Oreo Crust anyone? :D  Then I saw these, except that it was two cookies with two layers of peanut butter.  I think that is a bit too much, but I could do it with one cookie!  Some how this spoke to me.  I think it was the brownie.

So I set out to make them. A friends birthday was being celebrated and she just happens to love the chocolate peanut butter combo. Perfect! I would try them out on her and my other friends that would be joining us for dinner. I would make them for my co-workers too. I bought cute cupcake papers and pretty boxes to put them in for my friends. My co-workers will have to settle for the classic Tupperware container. I don't think that they will mind.

What you will need:

1, One package of Oreo Cookies
     Note: One package of Oreo Cookies (14.3 oz - 405 g) makes 3 dozen brownies.

2. Your favorite brownie recipe (or box-mix if you prefer)
     Note:  My recipe is for a 13 X 9 pan, I doubled it and made 50.

3. One jar of Creamy Peanut Butter


How to make them:

1. Make your Brownie mix as the recipe directs.

2. Scoop some Brownie mix into each Cupcake Paper.
You don't have to use the papers, but it made it very
easy to get out of the pan & they look pretty!

3. Place an Oreo Cookie on top of the brownie mix, push down slightly and twist to help evenly distribute the brownie mix around the sides.

4. Spoon about a tablespoon of Peanut Butter on top of each cookie.

5. Scoop more of the Brownie mix on top of the Peanut Butter, making sure that it fills in around the sides.

6. Bake as your recipe directs, or until still slightly moist in the center but firm.



Tips:

I think this works well for me because I could balance the sweetness of the Oreo with my choice of brownie recipes. My brownies are fudgey and not too sweet. Plus I used Smuckers Natural Peanut Butter, which also helped to balance the sweetness with a pure nutty flavor.

Make sure the Brownie mixture is a little runny, this will help distribute the mixture evenly over the Peanut Butter and Oreo. Pop it into a microwave for 30 seconds to help melt the butter and chocolate a bit. I did this today because it was both cold in the house and my ingredients were cold directly from the fridge. So my mixture was firm. This normally isn't a problem if I'm pouring it all into the 13 X 9 pan. Microwaving it helped to portion and distribute the mixture in the cups. Making it much easier and quicker to use.

I also bought Mint Oreo's. I think this would be tasty. I love mint. Of course, I would not use the Peanut Butter in this case. Be creative add any cookie and filling combo. Here are some suggestions:
     Original Oreo and Raspberry Jam or any Jam of your choice
     Original Oreo and Chocolate Ganash - for real chocolate decadence!!
     Oreo with Banana Split Filling and a Banana Slice
     Oreo with Mint Filling and Andie's Candies
     Oreo with Peanut Butter Filling and Peanut Butter - lots of Peanut Butter!!
     Oreo with Peanut Butter Filling and Chocolate Ganash
     Just pick your favorite Oreo Cookie and add another flavor if you like.

And ENJOY!!!


**** Don't worry, I haven't taken a complete nose-dive off the health wagon. I just think that a little dessert never hurt anyone!

Oatmeal Is Not Just For Cookies Anymore

So, today I had some oatmeal for breakfast.  I had been speaking with a co-worker who really enjoys eating it on a regular basis.  Lots of people do, not me. It's thick and pasty or runny; I could never get the consistancy right.  And don't talk to me about those premixed packets.  UGH!  Some of them smell good when you open up the packet, but that's it.  The artificial flavor taste fake and chemically to me. (Which is one of the issues that I have with so many prepared foods. I'll count that as a positive!!) I think they are trying to fool us with the smell into believing that we are eating something that tastes good too.

Anyway, back to the oatmeal. My co-worker brought me some of her oatmeal, told me what she does, and said "try it".  So I have. I got the 2% milk and heated it, cut up some fresh strawberries, add some premium Berkshire Sweet Gold Black Amber Maple Syrup. Looked yummy. It was OK. I think that I need to do some more experimenting. Or maybe I'll just continue eating Oats in my granola and cookies!

The Journey Starts With A Spoonful of Yoghurt

I'm starting my journey by eating yoghurt again. It is the season, after all, spring and summer bring wonderful fresh fruits. Today I tried something new.  Siggi's Dairy Coconut Yoghurt. I was browsing in the grocery store, (yes, I'm one of those people) and I LOVE coconut; so thought that I would try it. It's thick and creamy with a light sweet taste of coconut. The Siggi's Dairy uses all natural milk from grass fed cows (no rBGN).  It was more expensive, so I'll probably only use it on occasion.  Then I added Qia: Chia, Buckwheat and Hemp Cereal for a bit of crunch. Qia is full of protein, fiber and ALA Omegas. So the combo is both tasty and nutritious!

 I usually use Chobani Plain Non-Fat Greek Yoghurt, then add fresh fruit and sometimes granola. The fruit adds all the sweetness that I need, especially in season ripe berries! If you like a little more sweetness than I do, use the Vanilla or add your own honey, agave nectar or other natural sweetener of your choice. I do grab the occasional pre-mixed individual container.  They are a quick and easy choice. I prefer blending my own. It really doesn't take that long to cut up a little fruit. I keep the granola handy both at home and at my desk at work. The granola gets added at the last minute so that it doesn't get soggy. I enjoy this combo for breakfast, lunch or a snack.


I have made my own yoghurt in the past. We were making it at one of the restaurants that I worked for, so I would make it at home sometimes. I won't do that this time, there are so many more choices and the Greek style yoghurt has more protein. I do think that I will make my own granola sometimes. I used to do that too, both in the restaurant and at home. Just have to gather up some of the things that I enjoy to make it: oats, nuts, seeds, dried fruit, etc. I will probably add some Qia too! It takes a little prep and cooking time, but it's fairly easy. I'll dig up my old recipe and share it here soon.

This is a delicious and nutritious way to start the day, and my journey back to health.

Eating My Way Back to Healthy

from www.facebook.com/holisticdad

I need to be healthy again.

I've thought this off and on the last few years as I finally started to realize that my health wasn't getting any better.

I have tried doing a variety of things to improve my health.  I changed my diet for both better nutrition and weight loss, walked everyday (this actually worked), joined a gym, tried a variety of supplements, fads and quick fixes; only to end up back where I started.  Sometimes worse off because a new issue arose.  

It's not about being older and watching youth slowly slip away; or trying to retain the youthful look or feeling. After all, I'm only 25 (give or take 25 or so  :D )!!  Mentally, I still feel that I am. On a good day, I am physically too. Then the fatigue sets in or the memory fails. One of a dozen plus little signs starts to rear it's ugly head; and I'm reminded that I'm not one of the young ones anymore.

Over the last decade, my health has taken a slow nose dive. Nothing serious... but nothing with an easy fix either. I haven't been 100% for a long time. There are the obvious reasons: age, weight, reduced activity... Add in my health issues: uterine fibroids which has caused or contributed to heavy/irregular/extended periods (sorry guys if this is TMI) and an iron deficiency; May-Thurner Syndrome which caused the DVT and potentially contributed to the irregular periods; and low progesterone (or estrogen dominance) that has also contributed to the irregular periods plus fatigue, moodiness, crazy sleep patterns, cloudy brain (or a lack there of).  My Gaul Bladder was removed. I have nodes in my thyroid. Bunions. Degenerative disks (L4 & L5) which occasionally pinch the sciatic nerve. Acne. Dry skin. I'm sure the list goes on....

So, today I make the commitment to make a change. You are my witness and will share in the journey (well, those few that might actually be reading this). I'm going to make small changes. Exchange a not so great item for a better item. Choose nutritious foods that my body needs. Find out what my body needs and what won't work for me. Don't get me wrong, I'm not going to stop eating sweets or having a drink out with friends; just maybe less. I may try converting some of my favorite recipes. I will start walking everyday. This has worked well for me in the past, I just need to restart the habit. I will take daily vitamins. At least until I'm at a healthy norm then the fruits and veggies can take over.

This is just the beginning of the journey. I will learn, make mistakes, have set backs; but will always move forward. Feel free to contribute, give advise or ask questions. I don't have all the answer, but will share what I learn and where I find the information.

Vegetable Tian

Vegetable Tian

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

ForTheLoveOfCooking.net




Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

This was so easy to make.  I made this for both the Hanukkah Dinner 2012 and The New Years Day Dinner 2013.   In both cases I did not use potatoes because the meals all ready had a potato dish of some kind.  I think you could do any root or squash vegetable combo and it would be good.  After all it's covered in Parmesan cheese!!  So get creative, choose your favorite veggies and ENJOY!!!!

Chicken Vegetable Barley Soup

1 cup slivered almonds

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped celery

4 cups sliced fresh mushrooms

4 cloves garlic, minced

1 cup chopped carrots

5 cups diced red potatoes

3 cups chopped cooked chicken

2 1/2 quarts chicken broth

1 cup quick-cooking barley

2 tablespoons butter

1/2 cup chopped fresh parsley

salt and black pepper to taste

1.	Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
2.	Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3.	Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes. Leave covered while simmering so liquid isn't lost.
4.	Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.  Leave covered while cooling.

 From:  allrecipes.com 

I made this today & enjoyed it for dinner.  It was easy & delicious.  Not so quick, but when is making soup quick?   I'm currently letting it cool off & marinate.  I think I will need to add more salt/pepper.  Plus, it seems like the barley is soaking up a lot of liquid, so I will have to add more broth.  I didn't add the almonds, just didn't feel like it.  And I used a roaster chicken all ready cooked from the supermarket - lots of flavor & easy to pull apart into chunks.  I made plenty; so I will have some for lunches this week, some for a few work friends, and some to freeze for another time.

Balsamic Grilled Vegetables!!

Balsamic Grilled Veggies!!

I'm thinking about making these this weekend for a Hanukkah Dinner.  Still looking about.  So, if I don't make them now, will make them another time.

           

This recipe is really easy. There’s a little bit of chopping and a little bit of combining, but otherwise, it’s a “set it and forget it” kind of recipe! The best kind! We used one of my favorite blends from Penzey’s – Florida Seasoned Pepper. It’s like lemon pepper but it has a kick of orange peel in it as well. It also happens to be good on fish. But that’s not what we’re here to talk about!! Veggies! These veggies, to be specific… aren’t they pretty! And they scream summer! Delish!

1/2 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper (or you can use regular black pepper)
1/4 teaspoon salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires.
These vegetable are great straight off the grill, room temperature, or even cold! (I had them cold in a wrap with some hummus – excellent!) Enjoy!!!

From:  1messychef.com

Ethiopian Cole Slaw

ETHIOPIAN COLE SLAW

1# Cabbage

1 small Red Onion

1-2 Jalapeno Pepper

12 oz Shredded Carrot

3 Granny Smith Apple

1# Sauteed Portabella Mushrooms Minced Garlic

Olive Oil

Balsamic Vinegar

Lemon Juice

Salt and Pepper

Saute Mushrooms w/ some Olive Oil and Garlic, allow to cool.

Mix all vegetables together to taste.

Add Olive Oil, Balsamic Vinegar & Lemon Juice, taste and add more if needed.

Add Salt and Pepper, taste

Chill and serve

This is a really fresh, crisp salad that would make a great side dish, lunch or light dinner.  

I added the carrots, mushrooms and apples to the recipe I got from a friend.  You could add any fresh seasonal vegetable that you like.  Even some raisins or craisins and some nuts would be fabulous.  I'm going to try that next time.

I first had this at a pot luck luncheon at work, thanks to my co-worker SG.  I've wanted to share it with others, but only got the opportunity this past week at a lovely dinner / house concert.  Everyone really enjoyed it; but because cabbage seems to multiply exponentially, I had plenty of left overs.  So, what do you do when you have a large container of salad and only two people in the house?  You take it to work!  In the morning I was worried that by the end of the day I would still have this huge container of quickly degrading vegetable and be forced to consume it in large amounts over the weekend!  AAHHHH!  But Lo and behold, when you place a full container of food in the kitchen, complete with a sign, cups and forks, you end up with an almost empty container that is now manageable for you to finish in the next day or so.  Happy me!  I also met some co-workers that I had not met yet (this being a fairly new job for me), and struck up some conversations starting with "The  salad was wonderful!".  The power of food!

"This dish is “Ethiopian” for one reason: I first had it at Enat, a wonderful Ethiopian restaurant in Alexandria, Va. The owner has no Amharic name for it, and he began serving it with his vegetarian combo platter after an Ethiopian woman in his neighborhood made it and he liked it. But perhaps there’s another reason it’s Ethiopian: karya (jalapeño peppers). Ethiopians love this vegetable and use it liberally."   Ethiopian Food * Mesob Across America