January 2019 Newsletter

JANUARY 2019 NEWSLETTER 

FOOD FOR THOUGHT:

If...

If...I could change the happenings of the past year, I would.
If...I could roll back time to an earlier point in time, I would.
If...I could undo the hurt and disagreements, I would.
If...I could make  relationships different, I would.
If...I could find an answer to resolve the situation, I would.

But...

But...the happenings have occurred and can't be changed.
But...we have no control over time and can't change the past.
But...things happen, can't be undone, only learned from and move on.
But...relationships are what the individuals involved make them.
But...the only answer I find, is to go our separate ways and seek happiness.

So...

So...things have happened in the past year...yet,  we can change what is to come.
So...we can't change the past...yet,  we can change what is to come.
So...we can stop the hurt and disagreements...yet, we can change what is to come.

So... relationships will be different...yet, we can change what is to come.
So...the only resolving, traveling different paths, seeking happiness; forgiving, maybe never forgetting...yet,

We CAN change what is to come!

Paula
2010

RECIPES:

HERSHEY NUGGET MARTINI


1 oz. (30ml) Vodka


2 oz. (60ml) Amaretto


3 Scoops Vanilla Ice Cream


1 Tbsp. Dulce de Leche


1 oz. (30ml) Chocolate Syrup

Garnish:


Chocolate Syrup


Caramel Syrup


Pecans


Hershey Chocolate Nugget


Serve frozen 




****************

 Chopped Antipasto Salad

Adapted from Buca di Beppo

1 SMALL HEAD OF ICEBERG LETTUCE, CHOPPED
1 OUNCE (ABOUT 5 THIN SLICES) PEPPERONI, DICED*
1 OUNCE (ABOUT 5 THIN SLICES) MORTADELLA, DICED*
1 OUNCE RED ONION, DICED (ABOUT 1/8 CUP)
1 OUNCE (1 SANDWICH SLICE) PROVOLONE, DICED
2 ROMA TOMATOES, DICED
2 OUNCES CUCUMBER, DICED (ABOUT 1/3 CUCUMBER)
1/4 CUP GORGONZOLA, CRUMBLED
1/4 CUP FETA CHEESE, CRUMBLED
2 PEPPERONCINIS, CHOPPED
1/2 TEASPOON OREGANO
1/2 CUP ITALIAN VINAIGRETTE DRESSING (RECOMMENDED: MARIE’S)*
Garnish:
3 WHOLE PEPPERONCINI
2 BLACK OLIVES
2 GREEN OLIVES
Place the lettuce, pepperoni, mortadella, red onion, Provolone, 1 diced Roma tomato, cucumbers, Gorgonzola, feta, chopped pepperoncini and oregano into a mixing bowl. Toss.
Add the dressing and toss again until fully incorporated.
Mound salad mixture on a chilled plate, getting as much height as possible.
Place the remaining tomatoes around the outside of the salad.
Garnish with whole pepperoncini and olives, and serve.
*Gluten-Free Tip: Be sure to use GF deli meats and a GF Italian salad dressing.

**********

Easy Chicken Ramen

From FoxandBriar 

INGREDIENTS
For Soup
1 tablespoon oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
4 ounces shiitake mushrooms, stems removed and sliced
½ - ¾ pounds baby bok choy, sliced into quarters lengthwise
1 pound boneless, skinless chicken thighs
4 cups low sodium chicken broth
1 cup water
1-2 packages fresh yakisoba noodles* (one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store)
For Ramen Egg**
4 eggs
¼ cup low sodium soy sauce
¼ cup rice vinegar
¾ cup water
Additional toppings (optional)
sliced green onion
cilantro
chili garlic sauce
sesame seeds
lime wedges

INSTRUCTIONS
To prepare the ramen egg
Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
Prepare an ice bath by filling a bowl with ice and water.
Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
To prepare the noodles
If using fresh noodles:
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
(If using another type of noodle, follow package instructions)
To prepare soup
Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften, about 5 minutes. Add the sliced mushrooms and saute for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165 degrees.
Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.
To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

My notes & changes... didn’t have time to do the Ramen egg, so just added 1/2 a boiled egg when serving. 
Could not find baby bok choy so I used Swiss Chard. 
I used sesame oil for the oil used in sauteeeing. 
I used bone-in, skin-on chicken thighs from a local grower. 

Very tasty!

***************

Favorite Green Bean Bundles

1 pound green beans

8 slices bacon, partially cooked, cut in half

S&P to taste

SAUCE: 

2 Tbsp. Butter

1/2 cup minced red onion

2 Tbsp. Flour 

1/2 tsp. Dry mustard

1-1/2 cups beef broth

1/2 cup minced red bell pepper 

2 Tbsp. Fresh minced parsley

Blanch green beans in salted water for 3 minutes. Place in ice water to shock. Drain & pat dry. 

Place bacon on baking sheet, bake at 350 for 8 minutes, cut in half.

On parchment lined baking sheet, wrap 5 or 6 green beans in each 1/2 piece of bacon ; place seam side down on baking sheet. Season with salt & fresh ground pepper. Bake 7 minutes. Top each bundle with heaping spoonful of sauce, bake 5-7 minutes longer. 

SAUCE:

In small saucepan, melt butter, add onion & sauté 2-3 minutes. Add flour & cook 1 minute. Add dry mustard & whisk in beef broth. Bring to boil, boil 1 minute. Remove from heat. Stir in red bell pepper & parsley. 

***************

NANNY FAULK'S BUTTERSCOTCH PIE

3 egg yolks

1-1/2 cups brown sugar

2 cups milk

6 Tbsp. flour

4 Tbsp. butter

6 Tbsp. water

1/2 teaspoon salt

1 teaspoon vanilla extract

1 prebaked 9 inch deep dish pie crust

Combine sugar, milk, flour, water, and salt. Bring to a boil over

medium heat in a heavy saucepan. Boil 2 minutes, stir small

amount hot mixture into beaten egg yolks. Return to cooked

mixture and boil 1 additional minute. Remove from heat and stir

in butter and vanilla extract. Pour into baked pie crust. Prepare

Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla

extract. Beat until stiff peaks form. Spread over pudding and

bake at 350 for 10-15 minutes until golden.