May 2018 Newsletter

Food for Thought: 

Thoughts of a loved one...

Thought of you with love today, but that is nothing new. I thought about you yesterday, and days before that too. I think of you in silence, I often speak your name. All I have are memories and a picture in a frame. Your memory is a keepsake, with which I'll never part. I will always have you in my heart. Love you, Kiddo, God’s Speed, Robert! ❤️

RECIPES:

Made this last week & shared with my neighbor, different but very tasty! 

Hearty Potato & Lentil Salad

Publix Aprons 

With my changes

Ingredients

Nonstick aluminum foil
3 cups water
1 lemon, for zest/juice 
8 oz fresh asparagus, sliced
24 oz baby (or fingerling) potatoes, sliced 
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper 
1 cup sprouted lentils 
1/4 bunch green onions, sliced thinly
1/2 cup smoked sundried tomatoes  (I used sun dried tomato strips packed in olive oil, drained)
1/2 cup fat-free feta cheese 
4 oz baby arugula  (I used Arugula/Baby Spinach Mix)
1 Hass avocado
1/4 cup Greek-style ranch dressing ( I used Bolthouse Avocado Lime Yogurt dressing) 

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). 
2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper. Arrange potatoes on baking sheet; roast 12 minutes.
3. Add lentils to boiling water and cook 5 minutes. Remove lentils from heat; cover and let stand 5 minutes, then drain and rinse with cool water. 
4. Add asparagus to baking sheet with potatoes and bake 12–14 more minutes or until potatoes are tender. Slice green onions. Place lentils, onions, tomatoes, lemon zest, juice, feta, and arugula in large bowl. Peel, pit, and slice avocado. 
5. Stir potato mixture into bowl. Top salad with avocado and drizzle with dressing; serve.

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I have served these for company, very tasty! 

BAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER  AND WHITE WINE SAUCE

4 pieces flounder or orange roughy
salt and pepper
1 6-oz can white crab meat, drained
1/4 cup breadcrumbs
1 Tbsp.  fresh chopped parsley, plus more for garnish
1 tsp butter, plus 1 tbsp butter
1 Tbsp olive oil
1 shallot, finely chopped
juice of 1 lemon
1 cup white wine

Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tsp melted butter.

Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.

About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbsp butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.

When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.

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• Tomato, Kale & Leek Quiche 1 cup chopped kale
• 1 small leek, white and light green parts only, sliced
• 4 ounces halved cherry tomatoes
• 4 eggs
• 1 cup milk

• 4 ounces shredded Italian cheese blend
• 1 sprig fresh rosemary, finely chopped
• 1 pinch sea salt
• 1/8 teaspoon ground black pepper
  
  
• 1 tablespoon grated Parmesan cheese

.Directions

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• 
  
• Prep
  15 m
• Cook
  55 m
• Ready In
  1 h 10 m

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
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   Bella Braised Chicken
   The slow cooking keeps the vegetables firm and the chicken unbelievably moist. make it for a sunday supper, and pack any leftovers for lunch the next day.
   ingredients:
   1 tablespoon unsalted stick margarine
   2 onions, chopped
   2 celery stalks, diced
   1 carrot, diced
   2 garlic cloves, minced
   3 tablespoons all-purpose flour
   1/4 teaspoon freshly ground black pepper
   six 4-ounce skinless bone­less chicken breasts
   1 tablespoon olive oil
   one 14 1/2-ounce can diced tomatoes (no salt added)
   1 cup low-sodium chicken broth
   1/2 cup dry white wine
   2 tablespoons minced pars­ley, plus more for garnish
   1 teaspoon dried thyme leaves

   method:
   1. preheat the oven to 325º f.

   2. in a large nonstick skillet, melt the margarine. add the onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. transfer the vegetables to a 3-quart dutch oven or casserole.

   3. in a gallon-size sealable plastic bag, combine the flour and pepper. add the chicken; shake to coat.

   4. in the same skillet, heat the oil. add the chicken and brown 2 minutes on each side. arrange the chicken on top of the vegetables. return the skillet to the heat; add the tomatoes, broth, wine, parsley and thyme. cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. serve, sprinkled with additional minced parsley.

   per serving: 232 calories, 6 g total fat, 1 g saturated fat, 66 mg cholesterol, 121 mg sodium, 12 g total carbohydrate, 2 g dietary fiber, 29 g protein, 61 mg calcium.

   serving provides: 1 fruit/vegetable, 3 protein/milks, 1 fat.

   points per serving: 5.

   MAKES 6 SERVINGS

   
   

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   Wisteria’s Corn Pudding 

   Ingredients

   1 cup rice flour
   4 teaspoons baking powder
   1/2 cup granulated sugar
   2 teaspoons sea salt
   2 pounds fresh or frozen corn kernels (thawed if frozen)
   1/3 cup buttermilk
   11 tablespoons butter, melted
   2 eggs, beaten
   1 cup shredded Asiago cheese

   Instructions

   Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish. 
   
   In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.
   
   Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.
   
   Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.

   
   

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   I made this several years ago for a 50th wedding anniversary in Athens, had never heard of it before, but it is so easy & tasty! 

   
   

   Chilled Blueberry Soup

   
   

   4 cups frozen blueberries 

   1 cup orange juice 

   1/2 cup sugar 

   1/4 teaspoon ground cinnamon 

   1/8 teaspoon salt 

   1 tablespoon fresh lemon juice

   
   

   1 - 750 ml bottle of pink moscato chilled

   
   

   8 oz. carton of vanilla yogurt for serving

   
   

   Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 

   When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt.