She may be only 2 months old, but Delia figured out an important life lesson in Dorina's pool. It's not as much about actually swimming as it is about lounging next to the pool looking cute in your swim suit! I put just her little toes in for a dip and she totally screamed. She loves baths, but I guess is not an official "Water Baby."
3-4 cucumbers, peeled and sliced
1 cup sour cream
4 Tbs. cider vinegar
3 Tbs. sugar
sprinkle salt and peper
finely chopped onions
Put all ingredients in big bowl (or tupperware with lid). Mix or shake.
TOMATO-BASIL BISQUE
6 stalks celery (chopped)
1 red peper (chopped)
1 small onion (chopped)
1/4 cup butter, cubed
3 cans (14.5 oz) diced tomatoes, undrained
1 small can tomato paste
1 bunch fresh, chopped basil leaves
3 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
1 1/2 cups heavy whipping cream
In large soup pot, saute the celery, onion and red pepper in butter 5 minutes until tender. Add canned tomatoes and tomato paste. Bring to boil then reduce heat, cover and simmer 40 minutes. Stir in basil, sugar, salt and pepper. Either transfer half of soup mixture to blender and blend or use immersion blender in soup pot to process about half the soup until pureed. Add cream and heat through (but don't reboil). I like to make this on Saturday night and then reheat it with some grilled cheese sandwiches for an easy Sunday lunch. Recipe from Taste of Home June/July 2007
It's time to fire up the grill. The weather is warm and my kitchen is full of locally produced food (beef, honey, strawberries, cheese...) Here are some of our favorite DRESSED UP BURGERS
Teriyaki Burgers (recipe derived from Dorina)
1/2 cup soy sauce
1/2 cup honey
1/2 tsp. ginger
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
Burger patties (or chicken breasts)-- grilled
Sliced pineapple-- grilled
Toasted Buns
Tomato
Lettuce
Mix 1st 6 ingredients to make marinade/sauce. Can marinate pineapple and meat, or just use sauce to brush on burgers while grilling. Grill meat and pineapple. Assemble burgers with pineapple, lettuce and tomato (The grilled pineapple is what totally makes this recipe!)
Bacon/Pepperjack Burgers
Burger Patties-- grilled
Toasted Buns
Lettuce
Tomato
Onions-- grilled
Bacon Slices-- cooked
Pepperjack Cheese Slices
BBQ Sauce
Grill burgers with pepperjack cheese and brush with BBQ sauce. Assemble with onions, tomato and lettuce.
(The kick of the spicy cheese is fabulous with the sweet grilled onions and BBQ sauce)
Need a side for your fancy burgers? Try these SPICED SWEET POTATO FRIES
2 lbs (3 large) sweet potatoes, peeled and cut into steak fries
1 tsp. pumpkin pie spice
1 tsp. chili powder
1 Tbs. olive oil
salt and pepper
Shake fries in the oil and spices. Bake at 400 degrees for 30-35 minutes on greased and foil-lined cookie sheet. Turn fries half way though bake time.
Another Dutch recipe for you. These ALMOND BARS are much easier to make than Banket, yet taste very similar. I have all these ingredients on hand too, so I can whip them up any time.
2 cups flour
6 Tbs. butter (melted)
4 eggs
2 cups sugar
dash salt
3 tsp. almond extract (can be found in the Baking or Spice section of your store...by things like vanilla or peppermint flavoring)
chopped almonds
Mix together flour and butter. Beat eggs, sugar, salt and almond extract together and add to flour mixture. Spread in a greased 9x13. Sprinkle chopped almonds over top and bake 30 minutes at 325 degrees. Cool and cut into bars.
After fighting off illness for so long, nothing tasted better than a big pot of my favorite soup: DUTCH MEATBALL SOUP. We served Dad the leftovers for lunch and he liked it so much, he wanted the recipe...
1 1/2 lbs. hamburger
1 egg
1 cup bread crumbs
1 tsp. nutmeg
1/2 tsp. cloves
3 stalks celery (chopped)
3 big carrots (chopped)
1 small onion (chopped)
2 boxes Honig Vermicelli Soep mix (a mix from the Netherlands that can be found in the ethnic foods aisle; buy the 6 Borden-- 6 cups--size)
Bring 12 cups of water to a boil. Add veggies and soup mixes. Cook on low for 1 hour. While simmering, make meatballs with first 5 ingredients. Shape them small-- should form about 50 meat balls. Add raw meatballs to soup and continue to simmer 30 more minutes. If a lot of grease/foam, skim off top. Add water when reheating leftovers.
Mrs. Lazo's CHICKEN CACCIATORE (from Dorina's Birthday Present Cookbook)
Meat:
3-4 chicken breasts, cut in pieces
1/2 cup olive oil
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup parmesan cheese
2 cloves crushed garlic
2 eggs, well beaten
1/4 cup milk
1 Tbs. chopped parsley
Sauce:
2 14.5 oz. cans diced tomatoes
1 15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1 tsp. basil
2 cloves crushed garlic
1 medium onion, chopped
1 green pepper, chopped
1 Tbs. flax seed (optional-- but this IS a good recipe to hide this super healthy secret ingredient in...)
Meat: Heat oil to medium heat in large skillet. Mix flour with next 4 ingredients in plastic bag and shake together. Comine eggs, milk and parsley in a shallow dish. Dip chicken in wet mixture, then shake in dry mixture. Brown all sides in pan, turning with tongs as necessary (about 20 minutes).
Sauce: While chicken is browning, saute onions in olive oil, then add garlic and peppers. Add all other sauce ingredients and cook on low. When chicken is browned, carefully add pieces to sauce mixture. Cover and cook on low 30-45 minutes, or until meat is fork tender. Add a small amount of water if sauce becomes too thick. We like to serve ours over bow tie pasta. (This is my favorite company dish.)
Jen's (Stolen from the Better Homes and Gardens Cookbook) HOMEMADE GRANOLASuggestions:
(Some of these ideas originated with me, but most are recylced ideas from someone else, or a gift we got, loved and gave. Most of these ideas are tested and approved by our nephews!)
1. Personalized or monogrammed beach towel
2. Nina Laden books-- we like Peek-A-Who? Grow Up! and Ready, Set, Go!
4. Zingo
5. Tag Tails
6. Ramp Racer
7. Amy's Handmade growth chart from a yard stick
1 comment:
I still can't believe Meilani turned the "fire hose" on Ella and she didn't even cry. What a trooper! It's all about raising resilient kids...
Ciao,
D
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