FOOD FOR THOUGHT:
"I Thank Thee, Lord"
I sometimes get so busy, Lord, I know not where I'm going;
But find that my determination is leading what I'm doing.
At times like these, I thank Thee, Lord, for bringing me to a halt
And putting me down on my knees, where I can see my fault.
For what can I accomplish, when following my will?
So make me take the time to Listen and Be Still
For unless my life is guided completely By Your Hand,
I know my foolish works will never be able to stand.
So take my life and mold me to what You'd have me be;
That through a yielded life, a Loving Jesus some might see.
American Poetry Anthology
Vol. III, No. I 10/15/83
Paula George Smith
RECIPES:
Hoisin Dijon Chicken Skewers
From Glynda
Servings 6
3/4 c. hoisin sauce
1/4 c. dijon mustard
1-1/2 T. rice vinegar
3/4 tsp. red pepper flakes
2 lbs. chicken tenders
Kosher salt and black pepper
Count out the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high.
In a small bowl, mix together the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting he raw chicken, another to serve with the chicken after it is cooked. (Cooks notes: I just marinated it for about 1 hr or more)
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper (Notes: I just put in marinade) Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2-3 minutes per side, basting with more of the mixture a it cooks. As the skewers finish cooking, reading 165F at the thickest part, transfer them to a platter. Serve with the reserved sauce.
3/4 c. hoisin sauce
1/4 c. dijon mustard
1-1/2 T. rice vinegar
3/4 tsp. red pepper flakes
2 lbs. chicken tenders
Kosher salt and black pepper
Count out the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high.
In a small bowl, mix together the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting he raw chicken, another to serve with the chicken after it is cooked. (Cooks notes: I just marinated it for about 1 hr or more)
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper (Notes: I just put in marinade) Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2-3 minutes per side, basting with more of the mixture a it cooks. As the skewers finish cooking, reading 165F at the thickest part, transfer them to a platter. Serve with the reserved sauce.
ITALIAN ORZO TOMATO SPINACH SOUP
Author: Little Spice Jar
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 4-6 servings
Author: Little Spice Jar
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 4-6 servings
This soup is loaded with classic Italian flavors and it's simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it's so warm and comforting! The perfect soup so serve on a chilly day.
INGREDIENTS
2 tablespoons olive oil
1 1//2 cups chopped onions
1¼ cup carrots, sliced into ½ inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6½ cups of vegetable stock (or chicken)
2 (14.5 oz) cans fire-roasted diced tomatoes
1½ tablespoons pesto
1½ cups orzo (whole wheat or regular)
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste
INGREDIENTS
2 tablespoons olive oil
1 1//2 cups chopped onions
1¼ cup carrots, sliced into ½ inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6½ cups of vegetable stock (or chicken)
2 (14.5 oz) cans fire-roasted diced tomatoes
1½ tablespoons pesto
1½ cups orzo (whole wheat or regular)
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste
INSTRUCTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
MARZIA'S NOTES
Roasted garlic can be found in jars in the International food aisle in most grocery stores. You can also substitute fresh garlic for this recipe.
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
MARZIA'S NOTES
Roasted garlic can be found in jars in the International food aisle in most grocery stores. You can also substitute fresh garlic for this recipe.
To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 mo
Creamy Tomato Basil
One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday! It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.
Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!
One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday! It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.
Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter
Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.
Optional: Can also add ham or bacon to make them heartier!
Creamy Tomato Basil Soup
Paula George Smith
4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth or vegetable broth
1/4 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available
In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.
Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm wit
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm wit
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