tag:blogger.com,1999:blog-28839134573040664392024-03-28T01:00:32.285-04:00GoodCookCookingTasty Treats from @DespiDoodleAlpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.comBlogger294125tag:blogger.com,1999:blog-2883913457304066439.post-84017121877849198932024-03-28T01:00:00.004-04:002024-03-28T01:00:00.165-04:00BOWL-ing<p><b>Yes, bowling, but as in eating from a bowl.</b> Caution! This is partially a rant. I promise good cooking guidance and a recipe, but I have had it with food trends, fads, foodie catchphrases and marketing gimmicks.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4RMYclzd9VHxuP_U1AYERMkRca31LRNL2TlmgS9wuG9SteRwRCo2cQWWuXALtz_ahZMyx_4cLyaobjOxbd6GZksJZeztVhNwHLPdlRiFQogu3aTok06jxC-rZl_x4MnM39qdmv81IO2FjRncZCxM68NWRzeICOzCjtUCVYaS6EBwNDJtNjav5VabHvX0/s4000/20240115_170810.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4RMYclzd9VHxuP_U1AYERMkRca31LRNL2TlmgS9wuG9SteRwRCo2cQWWuXALtz_ahZMyx_4cLyaobjOxbd6GZksJZeztVhNwHLPdlRiFQogu3aTok06jxC-rZl_x4MnM39qdmv81IO2FjRncZCxM68NWRzeICOzCjtUCVYaS6EBwNDJtNjav5VabHvX0/w480-h640/20240115_170810.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Freekeh Fiber Bowl</td></tr></tbody></table><p><b>Rant-worthy!</b> I'm so--SO--over this <i>plant-based</i> concept. Good heavens! We eat meat, seafood, fruits, vegetables and some grains. (Of course, there is also processed food, but don't get me going on that.) Everything that isn't meat and seafood is plant-based! Even sugar is plant-based. Am I right? It probably began as a great title for a book, and then the mischievous marketing goblins grabbed it and ran with it. I cringe every time I hear or read<i> plant-based</i>. It can mean anything. It can even mean this dish started out with plants, then we added a bunch of processed stuff and chemicals. Don't get upset. Just read those labels. Do you know what the ingredients are? Do you recognize them?</p><p><b>And how about this trend of eating everything out of a bowl?</b> A <i>Buddha Bowl</i>. A beautifully composed bowl of individually cooked ingredients, yes--a great idea for a restaurant, for sure. In fact, the Buddha Bowl was developed at a Canadian restaurant about ten years ago. Beautiful, efficient and easy to portion out per order. And, it doesn't have to be hot. Brilliant idea. But, it's been so heavily promoted to a certain demographic of home cooks as healthy eating, that it makes you wonder if the food that's served out of a pot or a serving dish is just not good enough these days. </p><p><b>And then the idea of using sea salt.</b> It's ALL sea salt. It's the <u>processing of the salt</u> that matters, which is why we've been using Celtic Grey sea salt for over 15 years. Look it up.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituTLv_Ey6XWFcmf9mnyRKV_S4cVFLcQUzuKvdV8gRZHxprsBTUiycGcSUGpeLDy9K8DZ5u1wc58ykogsoKLOxW1lQXyPAX0IIZxF-72ObXa2nJtPEkg4P9Njhgf-wMyc9R2JLj4PAUBOtcipNAcAst_dqqM_McozLE-DVi7Qlkz-KMo99CFddZ_22AtQT/s4000/20240115_170309.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituTLv_Ey6XWFcmf9mnyRKV_S4cVFLcQUzuKvdV8gRZHxprsBTUiycGcSUGpeLDy9K8DZ5u1wc58ykogsoKLOxW1lQXyPAX0IIZxF-72ObXa2nJtPEkg4P9Njhgf-wMyc9R2JLj4PAUBOtcipNAcAst_dqqM_McozLE-DVi7Qlkz-KMo99CFddZ_22AtQT/w480-h640/20240115_170309.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pre-cooked freekeh</td></tr></tbody></table><p><b>Okay, now with the recipe</b>. Oh, wait, it's a bowl! Yes, I'm not opposed to the idea of a bowl--only the marketing, the false advertising and overused presentation.</p><p><b>What's in my bowl? Truly healthy things:</b> freekeh, avocado, lentil salad, pumpkin seeds, cooked sweet potatoes, red onion, extra-virgin olive oil, walnuts and whatever else you wish. The idea is to pre-cook everything to save cooking time during the week and to keep you from eating out so much.</p><p><b>The Lentil Salad</b></p><p>1 lb French Lentils (small green lentils) soaked for a couple of hours or overnight & drained</p><p>1 cup chopped red onion</p><p>2 large garlic cloves, pressed or finely chopped</p><p>1/2 cup chopped Italian parsley</p><p><b>The Dressing</b></p><p>4 tablespoons red wine vinegar</p><p>12 tablespoons extra-virgin olive oil</p><p>Cook the lentils in plenty of water and 1-2 teaspoons of salt. When tender, drain. Mix with dressing, onion, garlic and parsley. Taste. Add salt, if needed.</p><p><b>Everything Else</b></p><p>1 cup diced carrots, cooked (about 1 large carrot)</p><p>1 cup diced sweet potatoes, cooked</p><p>1 to 2 cups cooked freekeh (farro or brown rice make a good substitute but they are high on the glycemic scale)</p><p>microgreens</p><p>sliced radicchio</p><p>shaved fennel</p><p>artichoke hearts</p><p>diced avocado</p><p>To increase the fiber and nutrition content in your bowl, add one or all of the following--roughly chopped walnuts, pistachios and whole pumpkin seeds.</p><p><b>Pat yourself on the back. Bravo! You've evolved in your health journey. You're worth the extra effort!</b></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-26117095143930823412024-03-25T12:35:00.001-04:002024-03-25T12:35:37.808-04:00Freedom FoodMarch 25th marks the start in 1821 of the Greek revolution against Ottoman rule. When you consider that the Ottomans had invaded and ruled Greece for 400 years, it's easy to understand why this is such an important holiday for Greeks all over the world. Additionally, the 25th of March marks a holy day in the Greek church--the Annunciation of the Virgin Mary. So, while both of these remarkable events fall during Lent, the church allows a pause in fasting. Those who follow the fast, are allowed to eat fish, so the traditional meal to celebrate with is fried cod and skorthalia. For many of us, beets and beet greens are added.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHX0wdk7EPFUKSDCaJ_z4JkBm7nMCkDtqQAKcb2NM9mRGPrwF2tph8OZLBonwFIAKTTQjM0HV-oK2EZ1sy_anrv3XRx2zwc7yLePzPIE7klRNt8bzCMx-R8iRiZo-AB6TfbW5s-NfwjuNyLCUxflHrcQsZZ3aro0a_AmD8aLt8sdEXjCeOPwYCm0nGx3vG/s4032/20200410_173842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHX0wdk7EPFUKSDCaJ_z4JkBm7nMCkDtqQAKcb2NM9mRGPrwF2tph8OZLBonwFIAKTTQjM0HV-oK2EZ1sy_anrv3XRx2zwc7yLePzPIE7klRNt8bzCMx-R8iRiZo-AB6TfbW5s-NfwjuNyLCUxflHrcQsZZ3aro0a_AmD8aLt8sdEXjCeOPwYCm0nGx3vG/w640-h480/20200410_173842.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div><div><a href="https://drive.google.com/file/d/173XN2EpclD6Dc_g8tHZkAq8NYtw0vNwq/view?usp=sharing" target="_blank">Here is my recipe for the super-garlicky skorthalia.</a> The beet greens are boiled in salted water, drained and dressed with lemon juice and olive oil. The beets can also be boiled or roasted in the oven and served with the greens. Along with this lovely combination, we fry cod. Traditionally, dried cod is used. It is rehydrated and fried. I use fresh cod loins. Salt and pepper, dredge in flour and fry. Done! The most complicated part of this meal is the skorthalia, but <a href="https://drive.google.com/file/d/173XN2EpclD6Dc_g8tHZkAq8NYtw0vNwq/view?usp=sharing" target="_blank">I've simplified the traditional recipe,</a> so you can feast authentically and Greek it up!</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDm0QxrdmYNzHmYSwOIK8JcKXVB7cln5vMhec5jV2z0LP14aQPodIaV4mUJMFS5NDFPGnNkRbY1DiDVILAiAM0tUf5ZBtWjs1WXFcqyPbpcP75dOloCm8P2NNCl4aXY-HdBhOyJxbZLio7jZz7lVROZMqofItdSPk8CaYirSzHpuHngu6_w-H51mfPbSY/s4032/20200410_160559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDm0QxrdmYNzHmYSwOIK8JcKXVB7cln5vMhec5jV2z0LP14aQPodIaV4mUJMFS5NDFPGnNkRbY1DiDVILAiAM0tUf5ZBtWjs1WXFcqyPbpcP75dOloCm8P2NNCl4aXY-HdBhOyJxbZLio7jZz7lVROZMqofItdSPk8CaYirSzHpuHngu6_w-H51mfPbSY/w640-h480/20200410_160559.jpg" width="640" /></a></div><br /><div><br /></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-65240210622018720742024-03-21T01:00:00.003-04:002024-03-21T01:00:00.167-04:00Fear of Processing<p><b>Healthy eating is not a trend. </b>Follow the researchers, the scientists and doctors. Podcasts. YouTube. Books. There is common ground among them. Primarily, what I've noted is that we don't eat enough fiber, we consume too much sugar and starch, we eat too much processed food because it's cheap and convenient and we've forgotten how to socialize with our own families because we all eat in a hurry and at different times.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRma2_iRtMsxKsGvidY9ZvConyL-Ln6IOvfFuLT73uv1yj0gsiThy4b8aTJWKdUmBaUo95q5X4o6iUKSAhpfw0uABku6yxTPPCgWZBcvHttYQuZu4vPFNrD2SXfusHQNbWCdnjhYmxTpdTBaeBQyXTEuq68FnfPhAZXkRsCCQsAK3LcemPxKm_RLAYrU45/s2661/20230921_121318.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2525" data-original-width="2661" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRma2_iRtMsxKsGvidY9ZvConyL-Ln6IOvfFuLT73uv1yj0gsiThy4b8aTJWKdUmBaUo95q5X4o6iUKSAhpfw0uABku6yxTPPCgWZBcvHttYQuZu4vPFNrD2SXfusHQNbWCdnjhYmxTpdTBaeBQyXTEuq68FnfPhAZXkRsCCQsAK3LcemPxKm_RLAYrU45/w640-h608/20230921_121318.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A baked sweet potato topped with lentil salad & feta cheese</td></tr></tbody></table><p><b>Eating whole foods has been around since our beginning</b>. It's still the best thing for us, but the ease of picking up a fast-food meal or popping a frozen lasagna into the oven, makes it difficult for many of us to focus on "good" food. The processing and preparation can take a little time. Consequently, we end up frightened of the kitchen. We develop what I call<i> Fear of Processing! </i> I get it. <b>Guess what? <i>Making one small change</i> in your lifestyle can give you more time--enough time to prepare and consume healthy meals. At least for dinner. </b></p><p><b>I recommend putting your television in the kitchen</b>. You can be entertained while you prepare a healthy dinner for yourself or your family or when you're doing the dinner dishes. No missing out on the news or whatever you love to watch.</p><p><b>How about on Sunday getting all of your lunches prepped for the week?</b> Boil eggs. Roast a chicken. Wash vegetables, fruits and lettuce. Chop onions. Now you've got some options: A green salad with sliced boiled eggs and vegetable sticks. Chicken salad with grapes and nuts on the side. Roasted chicken sandwiches. Add a couple of dinner leftovers, and your lunches are easy throughout the work or school week without resorting to processed food. This is how my granddaughters and their mother eat a healthy lunch every day of the week. This preparation means that they always get good nutrition, they can spend their lunchtime resting, catching up on calls and texts or enjoying their social media exchanges. And, occasionally, they can eat out as a splurge!</p><p><b>If you eat lunch out every day, swap two of those lunches</b> with something from home. Salmon salad on an avocado. Leftover roasted vegetables with sliced steak eaten at room temperature. Lentil salad mixed with vegetables of your choice. There are many more ideas. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7ut2xyplQthBLgjU1yT-UgGbTSKZkAquhbWBHl8nx2c3AS4IHh9DzpgHcleXH9lJrQM7_gdbt3UUZxg-blIefa2vRm6CokiOPWhZRiRQMuHcEZLwjF0U4Hf-AWTTqDL5Ud4ZCrJh0C0HtGjTOgikygLkwnWW2hHIK6stBLwuhcwU32OomcW_00FPyNhp/s2916/20230801_145421.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2773" data-original-width="2916" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7ut2xyplQthBLgjU1yT-UgGbTSKZkAquhbWBHl8nx2c3AS4IHh9DzpgHcleXH9lJrQM7_gdbt3UUZxg-blIefa2vRm6CokiOPWhZRiRQMuHcEZLwjF0U4Hf-AWTTqDL5Ud4ZCrJh0C0HtGjTOgikygLkwnWW2hHIK6stBLwuhcwU32OomcW_00FPyNhp/w640-h608/20230801_145421.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prepare your own vegetable kabobs ahead of time. For dinner, cook them under the broiler while<br />a meatloaf or chicken cook in the oven. Better yet, put that chicken (with your favorite seasonings) <br />in a slow cooker in the morning, turn it on low, and come home to half of your dinner already cooked.</td></tr></tbody></table><p><b>If you eat casseroles for dinner, swap three for a slow cooker dinner</b> without using mixes or canned soup. Assemble everything the night before straight into the crock and store in the refrigerator. In the morning, remove the crock and pop into the cooker. Set on "low" and go to work...or school. Come home, turn off the cooker. Roast a couple of vegetables or toss a simple salad, and there's your dinner with leftovers for luches. There's nothing wrong with casseroles, but most of them use shortcuts like canned soup and assorted prepared sauces with lots of sugar and chemical additives.</p><p><b>We don't need processed foods. We can process whole foods </b>by using:</p><p><b>Our Mouth</b>--When food enters our mouth, we automatically chew! We're designed to process our meals before sending them down into our stomach. Yes, those teeth that we take such good care of will take care of us.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRh7rXgc0IEQ0YwsLMBQ9cnQa3sImCNM4oz5PPtn1ztMg-HekQEEnbp_AgMT5nJBxhU_iwOWRnzQ1n3qVfnmTl396wPOp91hqFpNrof7IgbnaL2SVVDKN2PU23Vh0HS4uiYEYvNYJ-wio8kZgOtO-97C0FrkMXtYCkVvpjcYRhUAXXuXP1Lcnay_8ygXR/s4592/matt-seymour-ikhwzcNycjo-unsplash.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="4592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRh7rXgc0IEQ0YwsLMBQ9cnQa3sImCNM4oz5PPtn1ztMg-HekQEEnbp_AgMT5nJBxhU_iwOWRnzQ1n3qVfnmTl396wPOp91hqFpNrof7IgbnaL2SVVDKN2PU23Vh0HS4uiYEYvNYJ-wio8kZgOtO-97C0FrkMXtYCkVvpjcYRhUAXXuXP1Lcnay_8ygXR/w640-h480/matt-seymour-ikhwzcNycjo-unsplash.jpg" width="640" /></a></div><p><b>Knives</b>--We can do a little slicing, dicing and chopping. It doesn't have to be perfect! We don't have to do it like the celebrity chefs! This is home cooking. We are in charge. If knives scare you, use a hand-held mandoline, a vegetable peeler and one of those handy-dandy chopping contraptions. How about a small food processor? Try the old-fashioned hand-powered one below.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWuhqbijeJUEZ74kCKA-EOJbHCQeITY_pQ8X3gCtVuAV8kjMdyAbMs4OxUzrX-DlHOXaDwoNbXI6cCk31achQW9TTdrxReF3pcMWDqmpSI_9RF2SjWDjbtlLb2v5kRRlZTmd8OGlh9K4dG0ScAcmgGRh8rYXCc42htd8H6eIPapt1ODZihmHWR-Bh-v-c/s1500/food%20chopper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="571" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWuhqbijeJUEZ74kCKA-EOJbHCQeITY_pQ8X3gCtVuAV8kjMdyAbMs4OxUzrX-DlHOXaDwoNbXI6cCk31achQW9TTdrxReF3pcMWDqmpSI_9RF2SjWDjbtlLb2v5kRRlZTmd8OGlh9K4dG0ScAcmgGRh8rYXCc42htd8H6eIPapt1ODZihmHWR-Bh-v-c/w153-h400/food%20chopper.jpg" width="153" /></a></div><div><br /></div><b>How about a small food processor? </b>They don't take up much space, you can chop nuts, onions, food for baby to eat, make a dressing or sauce and even use up old bread to make breadcrumbs! The larger ones give you options like slicing, grating and making your own French fries.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIb1Lb6KkwRrF1f_p4FiKXZb0nU0h32CbSYGWgoAPl026O6HuudcgGaBHI717l7Yyf0sG9DqBjvzxbdn8KotP94Nq3cAUHx8rAEVsEMmgj67GNd5xL6n1RlfJUgOqi5cKyOOu78wU9cxu8E0goR7U8zHHHogX5qkpvRCSRIow1SCsrswGsRGx07XUELMB/s4000/20220806_155243.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIb1Lb6KkwRrF1f_p4FiKXZb0nU0h32CbSYGWgoAPl026O6HuudcgGaBHI717l7Yyf0sG9DqBjvzxbdn8KotP94Nq3cAUHx8rAEVsEMmgj67GNd5xL6n1RlfJUgOqi5cKyOOu78wU9cxu8E0goR7U8zHHHogX5qkpvRCSRIow1SCsrswGsRGx07XUELMB/w640-h480/20220806_155243.jpg" width="640" /></a></div><br /><div><b>Here are some of my favorite easy recipes to have on hand </b>in your refrigerator throughout the week.</div><div><br /></div><div><a href="https://alphagoodcookcooking.blogspot.com/2023/11/g-b-and-d-transformation.html" target="_blank">Golden, Brown & Delicious</a> --Roasted vegetables ready to scoop into your lunch box or as a dinner side dish.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2023/08/tzatziki-salad-greek-style-chicken.html" target="_blank">Tzatziki Salad-</a>-A dream of a salad to add to a grilled chicken or burger.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2023/05/smitten-with-smitten-kitchen.html" target="_blank">Ricotta Meatballs</a>--Make a big batch and keep in the freezer for an easy dinner on a busy work night.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2022/10/freekeh-friday-salad-or-side-dish.html" target="_blank">Freekeh Salad</a>--Eat it alone or top it with grilled salmon or chicken.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2022/07/bean-salad-with-spunk.html" target="_blank">Spunky Bean Salad</a>--If you can open a can of beans, you can whip up this salad. A staple to rotate every week or month.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2022/06/spinach-quiche-puff-souffle-thingy.html" target="_blank">Spinach Quiche or Casserole</a>--no processed unhealthy additives in this easy casserole.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2021/10/taking-food-food-on-go.html" target="_blank">Mini Caprese Salad</a> that will last for several days.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2021/06/raw-zucchini-salad-greek-style.html" target="_blank">Raw Zucchini Salad </a>with Greek flavors. Great for a snack and as a side that you can prepare on the weekend and enjoy all week.</div><div><a href="https://alphagoodcookcooking.blogspot.com/2021/01/balancing-binge.html" target="_blank">This shrimp salad </a>is great to take for lunch or to add to a mixed salad any night of the week. </div><div><br /></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-48034731180849834562024-03-14T01:00:00.006-04:002024-03-14T01:00:00.266-04:00French Country-Style Chicken<b>This is a dish that I created during my restaurant days.</b> It was a popular entree and it was easy-breezy to prepare and serve. We cooked the chicken with large wedges of Russet potatoes and topped it with some of the pan sauce. Today, I'm sharing this recipe with you. Feel free to cut it in half as it will feed six to ten people. In my home kitchen, we often cook for a large family, and we do like to have leftovers for lunches or to reheat for a quick dinner. <a href="https://drive.google.com/file/d/1UeRXa1pNiPyrkPUCx1hAG-o9nsIRjEyl/view?usp=sharing" target="_blank">Here's the recipe in printable format.</a><div><br /></div><div><b>I'm not French,</b> but I developed this recipe as a rustic French-style dinner to serve over mashed potatoes at home. Inspired by my love of Greek village cooking and the simple cuisine of the French countryside, this makes for an easy one-pan weeknight dinner. Just add a few potato wedges or a bag of pre-washed baby potatoes to the pan, toss everything and there's dinner!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UaEflSEW2BBB4Wr0rRk1fHlF6rl08hcxKqt348mlGLH26uYZQA5FsaCBbIEPf_8eCIc8sBS_Y5YGFp8mJL8B919oH3nIblCibtWne5FgqBJv5Rjmk81hYbk0lggXd2Iuxk3efwMVO5KU2vDA1GK-zWmOB3OTlWePdEzi_7kMvpP3bFqK6Km_4EwoW_Km/s3000/20240224_184422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2888" data-original-width="3000" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UaEflSEW2BBB4Wr0rRk1fHlF6rl08hcxKqt348mlGLH26uYZQA5FsaCBbIEPf_8eCIc8sBS_Y5YGFp8mJL8B919oH3nIblCibtWne5FgqBJv5Rjmk81hYbk0lggXd2Iuxk3efwMVO5KU2vDA1GK-zWmOB3OTlWePdEzi_7kMvpP3bFqK6Km_4EwoW_Km/w640-h616/20240224_184422.jpg" width="640" /></a></div><div><div><br /></div><div><b>When we have our pasta-loving family visiting,</b> we usually serve the chicken and sauce over pasta tossed in a good Parmesan cheese. Put the cheesy pasta on a large platter or bowl, top with the sauce, then the chicken and finish with freshly chopped parsley. An Instagram-worthy dish for a family dinner! <a href="https://drive.google.com/file/d/1UeRXa1pNiPyrkPUCx1hAG-o9nsIRjEyl/view?usp=sharing" target="_blank">Here's my recipe.</a></div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxoGDTSs5avy5k84Fjs61sfSmD5DvqW_BwPUScHUAvnG_eeFNjgcVpiF_kYIkrQw0b_rGjPUiXHEi6XcdAeF9S9KK6U24OnOSSkoAqgt4KxNT1dbreIngiT0bPEbyzLh4Kn_NxR72YujAvngUj1EO6xbuBfUbPQnAWJf7Kr7CaRYWNjpQyDUu1wRG2C3F/s4000/20240224_184031.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxoGDTSs5avy5k84Fjs61sfSmD5DvqW_BwPUScHUAvnG_eeFNjgcVpiF_kYIkrQw0b_rGjPUiXHEi6XcdAeF9S9KK6U24OnOSSkoAqgt4KxNT1dbreIngiT0bPEbyzLh4Kn_NxR72YujAvngUj1EO6xbuBfUbPQnAWJf7Kr7CaRYWNjpQyDUu1wRG2C3F/w480-h640/20240224_184031.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We like to use chicken legs.</td></tr></tbody></table><br /><div><b>For a large gathering, serve everything right out of the pan.</b> Add sliced toasted French bread, set up everything buffet-style, and let your guests serve themselves. This is one of the most economical and easy-to-prepare crowd-pleasers.<a href="https://drive.google.com/file/d/1UeRXa1pNiPyrkPUCx1hAG-o9nsIRjEyl/view?usp=sharing" target="_blank"> Print the recipe and give it a go!</a></div><div><br /></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-25390287966396152902024-03-07T01:00:00.024-05:002024-03-07T01:00:00.153-05:00Food Memories--Time Traveling<p></p><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncQevhHzhyphenhyphenMpX37C0ht-Y9G-ReuaUq7DbJDSoOyD57fp-eZ7L5lvEwvliOlIALD-xYzYYYxCcK137v4QWhfGRb8rO9RSSB0-pqX8KviGp4BR9WFQ5fj267HxUBbJsANVRjgxUwtmPF0KWENQc7keOrdcYfYe1MW4qjFs2wcmaJ1fdOtsIMNFB72xZhgqm/s2244/20210301_112458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1961" data-original-width="2244" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncQevhHzhyphenhyphenMpX37C0ht-Y9G-ReuaUq7DbJDSoOyD57fp-eZ7L5lvEwvliOlIALD-xYzYYYxCcK137v4QWhfGRb8rO9RSSB0-pqX8KviGp4BR9WFQ5fj267HxUBbJsANVRjgxUwtmPF0KWENQc7keOrdcYfYe1MW4qjFs2wcmaJ1fdOtsIMNFB72xZhgqm/w640-h560/20210301_112458.jpg" width="640" /></a></div><b style="text-align: left;">I have my food memory antenna set to high.</b><span style="text-align: left;"> It's rather easy to transport myself to another country and another time. The smell of canned orange juice still takes me back to 1965 and the ship that took us from Piraeus, Greece, through the Suez Canal, then to the west coast of Australia. I'd never had anything canned before our ocean journey, and I didn't like the taste, so that smell takes me back to the beginning phase of our epic immigrant journey.</span></div><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6i0HMI7l5gnmPgchoG4BjL4AH_t5-Ad7jw5j2gxMlKSHtHd8mVXe7l5yiM2e_6AaY6az2ZrAmn3AVternb_Xm-Y-5LONS73SgzbkR-fY8E7Nq-kX6x9eA3VAygmvmKnXthyphenhyphenTTmNZkbKvnT0KRTizKFJ6elldBoSsCuUZutXfHlgtrACBaYgULBtbFnzr/s3000/20240224_114258.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2964" data-original-width="3000" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6i0HMI7l5gnmPgchoG4BjL4AH_t5-Ad7jw5j2gxMlKSHtHd8mVXe7l5yiM2e_6AaY6az2ZrAmn3AVternb_Xm-Y-5LONS73SgzbkR-fY8E7Nq-kX6x9eA3VAygmvmKnXthyphenhyphenTTmNZkbKvnT0KRTizKFJ6elldBoSsCuUZutXfHlgtrACBaYgULBtbFnzr/w640-h632/20240224_114258.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://drive.google.com/file/d/1E334t7mPP8U3P9blyitjnPO3ePlULbKd/view?usp=sharing" target="_blank">Today's Recipe</a></td></tr></tbody></table><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSMeMh8CpYXwQwZlfcrLUhri_y9BKUXH6sRqxYIYAluTkTba5eKgUL2Af8zWie5Uf3SSCLUIJXXV0HbWLPNtqt7Ofe07JXn92fTEmwRSAGFXrt1irk-wETBr4mkaV3xFcMtSDqeviGUCpdWgBJwsIFWdWV_8IpkyaG-2Et0JllKbQYAsqsDrbNZEhi0G5/s759/Aussie_meat_pie_(cropped).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="759" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSMeMh8CpYXwQwZlfcrLUhri_y9BKUXH6sRqxYIYAluTkTba5eKgUL2Af8zWie5Uf3SSCLUIJXXV0HbWLPNtqt7Ofe07JXn92fTEmwRSAGFXrt1irk-wETBr4mkaV3xFcMtSDqeviGUCpdWgBJwsIFWdWV_8IpkyaG-2Et0JllKbQYAsqsDrbNZEhi0G5/w640-h438/Aussie_meat_pie_(cropped).jpg" width="640" /></a></div><b>As Greek immigrants in Australia</b>, my sister, Antonia, and I adjusted. We learned English easily and quickly. We made friends, and we adopted the comfort food (meat pies and sausage rolls) as our own. During the time we lived in Canberra, we would take a bus from school to a central hub, and wait to ride the bus that would take us home. Often, we would buy a meat pie as a treat. To eat it, you'd cut a slit in the top crust and pour in tomato sauce (what we call ketchup in the United States). Once it had cooled a bit, you'd hold it up and take a generous bite, making sure that the gravy didn't drip onto your school uniform. <a href="https://drive.google.com/file/d/1E334t7mPP8U3P9blyitjnPO3ePlULbKd/view?usp=sharing" target="_blank">Here's the recipe that inspired this food memory.</a><p></p><p><b>Recently, while preparing dinner for a friend</b> who's in a wheelchair following leg surgery, I came up with a simplified recipe for Shepherd's Pie, the old British comfort food classic. My friend has Celiac Disease and must avoid any trace of gluten, so I was limited with the seasonings that I could use. One of the seasonings available to me was Heinz Chili Sauce. It's not commonly used for this recipe, but I used it to add oomph to the dish. Over the many years away from Australia, I'd tried to recreate that beloved and comforting meat pie at home with unsatisfactory results. But, when I tasted the meat filling of the Shepherd's Pie, all of my Aussie meat pie memories washed over me. This was my missing ingredient! I will be developing that recipe soon, but in this installment,<a href="https://drive.google.com/file/d/1E334t7mPP8U3P9blyitjnPO3ePlULbKd/view?usp=sharing" target="_blank"> I'm sharing my Easy Shepherd's Pie recipe.</a> It comes together quickly, even with the made-from-scratch mashed potatoes, and it's comforting and delicious<a href="https://drive.google.com/file/d/1E334t7mPP8U3P9blyitjnPO3ePlULbKd/view?usp=sharing" target="_blank">. Here's the recipe</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f3bEr4595Hly99rS7iU7UCv8cCDzXtJlm9RtWhYYp-wKsA8sAnk1iEjpjApRAuA-OEHLcdW5BNmOpc5CkLaYuH7eIqPt10JwovwItVqmPPNdibesvgXlbwN9Ir5B5DvixkRlwBKS3GdD6jdwffiUqDYADS3X3XZPILL3IAQxXFRFM43VrBei-ZLAWMp_/s3036/20240224_105720%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3036" data-original-width="2714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3f3bEr4595Hly99rS7iU7UCv8cCDzXtJlm9RtWhYYp-wKsA8sAnk1iEjpjApRAuA-OEHLcdW5BNmOpc5CkLaYuH7eIqPt10JwovwItVqmPPNdibesvgXlbwN9Ir5B5DvixkRlwBKS3GdD6jdwffiUqDYADS3X3XZPILL3IAQxXFRFM43VrBei-ZLAWMp_/w572-h640/20240224_105720%20(1).jpg" width="572" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLV1-YAer3XY4sH5YeoyeiM3QphDvt04DA0R5rxm9ualjTC6GvCCxbIaXIAyZ34Wonw_Jqx_SAZ7WL1_RaucOlo3M1dXSKrUBoa779gNbDaxU9_NWwGPdvVGtvfGS_iadCg6MCU8eiBIhG_vxYNu9-GTxcA2GQHIsMyIUI6DzxhME2_qqzBYdfAUvKF-v/s3000/20240224_110648%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2629" data-original-width="3000" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLV1-YAer3XY4sH5YeoyeiM3QphDvt04DA0R5rxm9ualjTC6GvCCxbIaXIAyZ34Wonw_Jqx_SAZ7WL1_RaucOlo3M1dXSKrUBoa779gNbDaxU9_NWwGPdvVGtvfGS_iadCg6MCU8eiBIhG_vxYNu9-GTxcA2GQHIsMyIUI6DzxhME2_qqzBYdfAUvKF-v/w640-h560/20240224_110648%20(1).jpg" width="640" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl236BkuF3MTvCu-q_D1dQ8FJdfbVPKUF7QVMYlpON_hdg0guesf-b_4LnnDt-1YTev5KKON1hyphenhyphenonXjwKFUNAaU47n7sfNIaFFmcGch4QNGDeqhKdTOLPfW07axremfwu_oNMf9naMeSxCRKtzA3TlB975raZ4iWjLSQlqFkJQOcoGPqbGszGhthkRfYSI/s3000/20240224_110944%20(1).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2854" data-original-width="3000" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl236BkuF3MTvCu-q_D1dQ8FJdfbVPKUF7QVMYlpON_hdg0guesf-b_4LnnDt-1YTev5KKON1hyphenhyphenonXjwKFUNAaU47n7sfNIaFFmcGch4QNGDeqhKdTOLPfW07axremfwu_oNMf9naMeSxCRKtzA3TlB975raZ4iWjLSQlqFkJQOcoGPqbGszGhthkRfYSI/w640-h608/20240224_110944%20(1).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Topped with mashed potatoes & tiny bits of butter</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoj0zFHWRUB61o9BwgDrUrX8pz5oO_q36ibB8q-QqIk2vU1Jr6cuOsdAzYPaF11-XNauU7oHQuTD2OdHcv5_5XXxcJ9TJrfowq91rTx0h19B94DOOE_MzeuUDDRPXdvq9q7_nWxXk53_6xKSuqs6__SvMLG-ZULakAsLaNRjmwC6niXIGrBfdhr3Ie3M8/s4000/20240224_114022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoj0zFHWRUB61o9BwgDrUrX8pz5oO_q36ibB8q-QqIk2vU1Jr6cuOsdAzYPaF11-XNauU7oHQuTD2OdHcv5_5XXxcJ9TJrfowq91rTx0h19B94DOOE_MzeuUDDRPXdvq9q7_nWxXk53_6xKSuqs6__SvMLG-ZULakAsLaNRjmwC6niXIGrBfdhr3Ie3M8/w480-h640/20240224_114022.jpg" width="480" /></a></div><br />Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-70331670235640754972024-02-28T15:07:00.001-05:002024-02-28T15:07:15.305-05:00ONIONS ARE FOR LOVERS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgNe7T_BWbDuyj3a6YdfMjpA7mlHgmco6PYDPl7IfAxEB2WEYuomvpVE6dB6mhNNtbylNSQrszi-QSkIy52EzigohTh-6999fwdsTneXbMUiQzYYuTzORiZEY6O_52zwjkoX7pTQFXP2vpfEFl1WOu7rD7b9Ny6Y28xqw0SKEX28n2yXVJIJqdHXYssKn/s4000/20240219_134322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgNe7T_BWbDuyj3a6YdfMjpA7mlHgmco6PYDPl7IfAxEB2WEYuomvpVE6dB6mhNNtbylNSQrszi-QSkIy52EzigohTh-6999fwdsTneXbMUiQzYYuTzORiZEY6O_52zwjkoX7pTQFXP2vpfEFl1WOu7rD7b9Ny6Y28xqw0SKEX28n2yXVJIJqdHXYssKn/w480-h640/20240219_134322.jpg" width="480" /></a></div><b><br /></b><p></p><p><b>Onion-haters, brace yourselves.</b> Once you've tasted my super simple roasted onions, you'll wonder what you've been fussing about for so long. <a href="https://drive.google.com/file/d/1CQQSstXeNzHnNS_rJ0LVUX2q3yzPLuJg/view?usp=sharing" target="_blank">Here's the recipe.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_viuE6fMjNfpTUhhgSYiAlxl8QR_tSESoFVC0FQU-5Sl5-fUOA3A0TdsOxgYYlmNgcTSMEIP1W_yzbB1yGybduHX0c6C4rk9Fksh0MdxNURasH6HLtEsSIlVfif8cL_jH85X3fyRyidUIfs1cwtNS8bYHujWvTjkj3a1u64Gf-v7agver_LNTMBvEioS/s4000/20240219_135737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_viuE6fMjNfpTUhhgSYiAlxl8QR_tSESoFVC0FQU-5Sl5-fUOA3A0TdsOxgYYlmNgcTSMEIP1W_yzbB1yGybduHX0c6C4rk9Fksh0MdxNURasH6HLtEsSIlVfif8cL_jH85X3fyRyidUIfs1cwtNS8bYHujWvTjkj3a1u64Gf-v7agver_LNTMBvEioS/w480-h640/20240219_135737.jpg" width="480" /></a></div><p><b>You like sugar, but not onions? </b>Wait until you taste these! You'll love how tender they are, and how sweet and delicious. There's no sugar in the recipe, but the roasting process brings out the sugars found naturally in the onions. We don't add sugar, just a little salt, pepper, thyme and olive oil. That's it! <a href="https://drive.google.com/file/d/1CQQSstXeNzHnNS_rJ0LVUX2q3yzPLuJg/view?usp=sharing" target="_blank">Want the recipe? Click here.</a></p><p>The cooking time is rather short, the prep goes quickly and the cooked onions can be served hot or cold, which means that this is one side dish that you can prepare ahead of time. Serve them as a side dish, add them to grilled burgers, Bahn-mi sandwiches and just about anything that could use a little sweet touch. My Dewey and I often eat them as a snack--just like candy, but better.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD4P07FBgXAWvZZkoAX-TbBFg8N8jYJDHRYu3tJ8kkt7FEVM4o6_dmVnScJiFU9wOFcfkgZZrVSg2jWFUUE556c2zBYRXyCEL9Kknl1lntm0V9zTCx0-dXxun4ew-leuOOEPDye-etwqZD7RqSSzm7lAC0n_xgD9VmGkWNh8LfVKMAPHcfOXbRc67Cp-P/s4000/20240219_131645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD4P07FBgXAWvZZkoAX-TbBFg8N8jYJDHRYu3tJ8kkt7FEVM4o6_dmVnScJiFU9wOFcfkgZZrVSg2jWFUUE556c2zBYRXyCEL9Kknl1lntm0V9zTCx0-dXxun4ew-leuOOEPDye-etwqZD7RqSSzm7lAC0n_xgD9VmGkWNh8LfVKMAPHcfOXbRc67Cp-P/w480-h640/20240219_131645.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Line the pan with foil for easy cleanup.</td></tr></tbody></table><br /><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-91040111079107873822024-02-22T09:52:00.002-05:002024-02-22T09:52:18.290-05:00Super Delicious and Super Easy!<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiOPojyRORJvyF7ZzNPF5kv2w9mVC2TXfc2bPHmoI8y7VKyO-TA_-pM-b5iH7vTdFzGfqFySpwKFWaxhJnxXQKjWt0p9U_XpSZHL7VP7-aBou4lFO-HEyxQjf-xLyLSoLyODhPgj5nJEg1vCiCVmKLZ2fL-fChzONaJ4hvvUNoCp-CbApJPCGog-CM6za/s3287/20240219_140446%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3287" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiOPojyRORJvyF7ZzNPF5kv2w9mVC2TXfc2bPHmoI8y7VKyO-TA_-pM-b5iH7vTdFzGfqFySpwKFWaxhJnxXQKjWt0p9U_XpSZHL7VP7-aBou4lFO-HEyxQjf-xLyLSoLyODhPgj5nJEg1vCiCVmKLZ2fL-fChzONaJ4hvvUNoCp-CbApJPCGog-CM6za/w584-h640/20240219_140446%20(1).jpg" width="584" /></a></div><b>Yes, just like Superman and Wonder Woman, this dish can save the day</b> with its ease of preparation, simple cooking method and easy availability of ingredients at just about any grocery store. It's my GrecoSoCo Easy Sheet Pan Dinner. Everything goes onto a sheet pan or larger baking dish. Roasted in the oven, and within an hour, there's dinner. <a href="https://drive.google.com/file/d/1-FvbjOOMfZGQMx6ZamkXT68a2UhON1Ka/view?usp=sharing" target="_blank">Here's my recipe in printable format.</a><div><br /></div><div><b>The bonus</b> is that when you shape the meatballs, half go into the freezer for an easier dinner on another busy weeknight! You only have to remember to remove the meatballs from the freezer in time for them to thaw properly. Can it be easier? Yes, of course. If you can find someone to prepare this for you while you relax with a newspaper and glass of wine, but I can't make that happen. This part is entirely up to you.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXqXeLDA3K-n1emxKjmGhxtPuwWeh5-66NB9bLeqw30jmNBwNv0ja-6VTZq5559bJol_P7Cqp1P-TCxh3cLGKx8AZPdGWwNepDCGRsIZekBO2lngI-dgZJITP1kj7956J2TxdBEc-lkh6hsDOQ4tGY_NfNUki0o7FmCnhD5q7UpCSxfK-4SAt59A_XQM1/s4000/20240219_130846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXqXeLDA3K-n1emxKjmGhxtPuwWeh5-66NB9bLeqw30jmNBwNv0ja-6VTZq5559bJol_P7Cqp1P-TCxh3cLGKx8AZPdGWwNepDCGRsIZekBO2lngI-dgZJITP1kj7956J2TxdBEc-lkh6hsDOQ4tGY_NfNUki0o7FmCnhD5q7UpCSxfK-4SAt59A_XQM1/w480-h640/20240219_130846.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMSaB4TxR5qfeP9_LRiszYnQIsvxCOgUfSXBLD9RXglP5AJbIsvPducMuVbvYL47PQei09QbL2kVqBKPEX2ICH4_GnyqWJT1iDYqa8Ncg62YS3sRzd9j7n1H9-BrXMgXDgdvUCC1AXpfsLXGNTrb66pW7fCmfHREkWjAi2r4XlWbifzRfA0krwMnPq5Er/s4000/20240219_140132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMSaB4TxR5qfeP9_LRiszYnQIsvxCOgUfSXBLD9RXglP5AJbIsvPducMuVbvYL47PQei09QbL2kVqBKPEX2ICH4_GnyqWJT1iDYqa8Ncg62YS3sRzd9j7n1H9-BrXMgXDgdvUCC1AXpfsLXGNTrb66pW7fCmfHREkWjAi2r4XlWbifzRfA0krwMnPq5Er/w640-h480/20240219_140132.jpg" width="640" /></a></div><div><br /></div><div><b>The potatoes</b>. You can experiment, but the best results come from using large baking potatoes. Yes, I peel the carrots. You don't have to, but be sure to scrub them properly first.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTzPCSy2iq2ioL0GSeL1r69YyDjV5NPCRk5RPfisU63lH-mLEIjrPSDYS5TtusGxxpIpxbQHBVMw81vUhGotRr9I97hdNRverQgGu6BbYvdYU-tr-5y_p9N0mDJtocaqQbXQTFMfa5-_zedtFUMMxxH-4kNbWLxX7OGeeS_PbS24icVLAW2sGTNBCnkS-/s3000/20240219_130709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2783" data-original-width="3000" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTzPCSy2iq2ioL0GSeL1r69YyDjV5NPCRk5RPfisU63lH-mLEIjrPSDYS5TtusGxxpIpxbQHBVMw81vUhGotRr9I97hdNRverQgGu6BbYvdYU-tr-5y_p9N0mDJtocaqQbXQTFMfa5-_zedtFUMMxxH-4kNbWLxX7OGeeS_PbS24icVLAW2sGTNBCnkS-/w640-h594/20240219_130709.jpg" width="640" /></a></div><div><br /></div><div><b>What makes this GrecoSoCo? </b>The inspiration comes from a typical Greek dinner--Biftekia Me Patates. Instead of meatballs, we use hamburger-like patties and potatoes, then toss everything in the standard lemon juice/olive oil mix. I have simplified the preparations, added carrots and seasoned everything more "gently" to ensure pleasure for a variety of Western palates. The preparation also moves along rather effortlessly. And if you want to "Greek it up," add a chunk of Feta cheese to your plate, as I always do. <a href="https://drive.google.com/file/d/1-FvbjOOMfZGQMx6ZamkXT68a2UhON1Ka/view?usp=sharing" target="_blank">Here's my recipe.</a></div><div><br /></div><div><b>Serve this as is, straight out of the pan.</b> Add a simple green salad, and you've got everything you need for dinner. If you're interested, I'm sharing a bonus recipe next week--a side dish of roasted onions that would pair up very nicely with today's recipe. Onions are incredibly sweet when roasted. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrJj1hWVw-A_wqNxkidpnzdjRI4zG6MmB0YJ0YWCxlVjdTN93rcJCgb3X_MuKXe9brh8TAvZzOhMSImPNizwuS60-QcMI0tdyT-So-0c3x4GnGJddCoK92s-EBoWDloJd-xr9bOQzr9TM-eTpcKuVOwJW2aUMYomVKO8_QnogkGk8GPTHwRaJaeThVdNJ/s1024/20240219_130002-ANIMATION.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrJj1hWVw-A_wqNxkidpnzdjRI4zG6MmB0YJ0YWCxlVjdTN93rcJCgb3X_MuKXe9brh8TAvZzOhMSImPNizwuS60-QcMI0tdyT-So-0c3x4GnGJddCoK92s-EBoWDloJd-xr9bOQzr9TM-eTpcKuVOwJW2aUMYomVKO8_QnogkGk8GPTHwRaJaeThVdNJ/w640-h640/20240219_130002-ANIMATION.gif" width="640" /></a></div><br /><div><br /></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-44999785983059218072024-02-16T11:20:00.000-05:002024-02-16T11:20:41.234-05:00GrecoSoCo Cabbage, Rice & Shrimp<b>In the traditional Greek kitchen,</b> we have a very simple dish called Lahanorizo--Cabbage Rice. It's a variation of Spinach Rice. Yes, we keep it simple in the Greek Heritage kitchen--even when we name the dishes! It's difficult to believe that cooking this basic can satisfy so thoroughly, but simplicity and quality ingredients usually yield excellent results.<div><br /></div><div><b>In my husband's family's traditional Southern kitchen,</b> there's a similar dish called Fried Cabbage or Cooked Cabbage. Again, so simple, so basic and yet a family favorite! Good ingredients, minimal preparation but a comfort food classic!.</div><div><br /></div><div><b>In Charleston, South Carolina, an iconic dish called Shrimp & Grits</b> is another traditional recipe that's always pleasing. I was inspired by all of these dishes to create a new dish, yet another <b><i>GrecoSoCo</i></b> recipe that combines my traditions and those of my husband. <a href="https://drive.google.com/file/d/1Fiwp99u8vPGZkuWeCTYa2e2NPbcFr9xH/view?usp=sharing" target="_blank">Shrimp & Cabbage Rice Stew.</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUGvv3MoYPzxOh1NFtALQnUoCo2Jv70PihlzrWvjGf-X420LCJDvaswWwmjSWtc5Zq6IVJp_k-DXFQslv-mWN-V0ia4lSct_SWuibjVKTObddyHcTG_hWdDAElt0arcid0MkGHLd97l_uvYII2YplRokWi6BKOdG_E-O9hYuCTvFk1pPcJgTZBbhLR85q/s4000/20240109_181118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUGvv3MoYPzxOh1NFtALQnUoCo2Jv70PihlzrWvjGf-X420LCJDvaswWwmjSWtc5Zq6IVJp_k-DXFQslv-mWN-V0ia4lSct_SWuibjVKTObddyHcTG_hWdDAElt0arcid0MkGHLd97l_uvYII2YplRokWi6BKOdG_E-O9hYuCTvFk1pPcJgTZBbhLR85q/w480-h640/20240109_181118.jpg" width="480" /></a></div><br /><div>The preparation requires a little bit of pot-stirring, but nothing like a risotto. Ideally, you'll end up with equal parts cabbage, seafood and rice. You can save a bit of time by chopping and pre-cooking the cabbage by parboiling it the night before. Dunk it into a pot of boiling water for just a few minutes and drain thoroughly. The next day, proceed with the recipe. <a href="https://drive.google.com/file/d/1Fiwp99u8vPGZkuWeCTYa2e2NPbcFr9xH/view?usp=sharing" target="_blank">Click here for the full recipe.</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6IOdH-m1E5GOe2FSp7oiHMeNw71Uyix-IBX5HEVUsk0MS2nuwMdDpOyqb0bBReKAASi9-p0LjpZ3awgwPDbVR13ZsmBgTMuN7qLYWwx6QlYfLv0sAfGb9Orb8bvP7FcWjRRIBjSm8z-ffac-hzyEIEJbq2jX0Q0khXU-pP9Iir4Sl1AXg6Gvegqtpbv1/s3417/20240109_135859.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3417" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6IOdH-m1E5GOe2FSp7oiHMeNw71Uyix-IBX5HEVUsk0MS2nuwMdDpOyqb0bBReKAASi9-p0LjpZ3awgwPDbVR13ZsmBgTMuN7qLYWwx6QlYfLv0sAfGb9Orb8bvP7FcWjRRIBjSm8z-ffac-hzyEIEJbq2jX0Q0khXU-pP9Iir4Sl1AXg6Gvegqtpbv1/w562-h640/20240109_135859.jpg" width="562" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBEh0GZk2O8uhBujdYZHYfZVv6oY1XGP31wh2cIyVbkmd2UpHz4AgrehkOjdq1rsXDHC2U3ZA8fM7RtmfHMCmf3ftlqYEC2o2ouPz5A62aWTQhoTBF4X2bNkqpEYAWXqOFw6eN_V8XOngSIg31w5xphnh7TAWvzfM7_NZOdn80ijcsGyYbtP8U4lQroaT/s4000/20240109_170433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxBEh0GZk2O8uhBujdYZHYfZVv6oY1XGP31wh2cIyVbkmd2UpHz4AgrehkOjdq1rsXDHC2U3ZA8fM7RtmfHMCmf3ftlqYEC2o2ouPz5A62aWTQhoTBF4X2bNkqpEYAWXqOFw6eN_V8XOngSIg31w5xphnh7TAWvzfM7_NZOdn80ijcsGyYbtP8U4lQroaT/w480-h640/20240109_170433.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHWJH52G-vSXy8VSW_agNbgUS9XrRSop5DMAEQjWv4z5BAaBEzBDq93QEaDQliYiomnKvCTMoNSbmysCPr3WCChCdvC6_wkYlpwcBPWWCn1_-qZtuaIa9BfO-zmDvPamqLZB3rTU_ZIuCXY5yVNUauoOMlCIg4g2_c50oFGz_bQc23_8zm5uwgbDqjg3T/s2207/20240109_181111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1954" data-original-width="2207" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHWJH52G-vSXy8VSW_agNbgUS9XrRSop5DMAEQjWv4z5BAaBEzBDq93QEaDQliYiomnKvCTMoNSbmysCPr3WCChCdvC6_wkYlpwcBPWWCn1_-qZtuaIa9BfO-zmDvPamqLZB3rTU_ZIuCXY5yVNUauoOMlCIg4g2_c50oFGz_bQc23_8zm5uwgbDqjg3T/w640-h566/20240109_181111.jpg" width="640" /></a></div><br /><div><br /></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-66479318917468549992024-02-11T14:43:00.003-05:002024-02-11T14:44:51.718-05:00Greek Chicken Souvlaki<p><b>Greek Chicken Souvlaki, or as I like to call it, <i>Souvlaki Light</i>. </b>Why? Because I don't cook it over a grill and I don't cut it into uniform pieces and it's really my Greek Heritage Cooking Simplified version of Souvlaki. No shame here! Just Souvlaki as an easy weeknight dinner for today's busy families or uber-busy young professionals. <a href="https://drive.google.com/file/d/1QNn0H_YGe7G7b18dSwar3soBM9xl2ao8/view?usp=sharing" target="_blank">Here's the recipe.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zBWSss2Cnswe3l_8NPzQ9LfPoQrkbfvrBLymT2FzMqexRPpfWk14472nAIi_v51r8lo8BL3giiAlDipH0R4kRRhrlzt9r-vZPBCSOHeyzBZs-gGTrdzHEclhu6H84mr5FPtikJmH0rG-l8QVFvs4OEG90iIYpJBRdwX16CVpY7AZisA6T-SZGVwsFpzj/s4000/20240116_192540.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zBWSss2Cnswe3l_8NPzQ9LfPoQrkbfvrBLymT2FzMqexRPpfWk14472nAIi_v51r8lo8BL3giiAlDipH0R4kRRhrlzt9r-vZPBCSOHeyzBZs-gGTrdzHEclhu6H84mr5FPtikJmH0rG-l8QVFvs4OEG90iIYpJBRdwX16CVpY7AZisA6T-SZGVwsFpzj/w640-h480/20240116_192540.jpg" width="640" /></a></div><p><b>You don't have to be rushed to cook this for dinner</b>, but if you are, you'll appreciate that this can be ready in less than 30 minutes, and your side dish can be prepared up to two days earlier! All you do is bring it out of the refrigerator and spoon it onto your plate. It's my <a href="https://alphagoodcookcooking.blogspot.com/2021/06/raw-zucchini-salad-greek-style.html" target="_blank">Raw Zucchini Salad</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHl0MVYl0W1OMw4vOx5wC2fNopex-GO-8eoMouhpXUNvdP0JJMELxs3ZRxEmIfS8u8P9GCohmLDWxwSnDeMrKXBVFQb_tZFiNQ9z2n10CCuZr3cRG464V_5aCnNE8_9xTRhz64EfOiuHSYVIw54SXH6mPBjTPvGoEH_wCsVcFUyRvkC6lXLrKQmsmlQ0a/s4032/20210623_142641%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHl0MVYl0W1OMw4vOx5wC2fNopex-GO-8eoMouhpXUNvdP0JJMELxs3ZRxEmIfS8u8P9GCohmLDWxwSnDeMrKXBVFQb_tZFiNQ9z2n10CCuZr3cRG464V_5aCnNE8_9xTRhz64EfOiuHSYVIw54SXH6mPBjTPvGoEH_wCsVcFUyRvkC6lXLrKQmsmlQ0a/w640-h480/20210623_142641%20(1).jpg" width="640" /></a></div><p><b>Customize. </b>Yes, once you've prepared this, you'll be able to do it without looking at measurements. You'll just sprinkle on the salt, the oregano and so on. You'll develop a feel for this, and it will become one of those classic go-to dinners that everyone likes.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1OzjpWL1m4rDSWgBCANUXnWdqEx-A_Wrn4p4D6UwJKRfInV0hOt2f7_i1itsRzZmxj2HkpYq9PncPWAtvOb-5Z-xQ3szhpZjjNwya9HWhLB0_S4qLvC3ncWq__tLK3xWBkYprdtDl0Q9094vLTSLzJNpALgZER0XtKCAz1qerJLftuQAlix5Q7djecHV/s2495/20240116_185129.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2495" data-original-width="2436" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1OzjpWL1m4rDSWgBCANUXnWdqEx-A_Wrn4p4D6UwJKRfInV0hOt2f7_i1itsRzZmxj2HkpYq9PncPWAtvOb-5Z-xQ3szhpZjjNwya9HWhLB0_S4qLvC3ncWq__tLK3xWBkYprdtDl0Q9094vLTSLzJNpALgZER0XtKCAz1qerJLftuQAlix5Q7djecHV/w624-h640/20240116_185129.jpg" width="624" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Once you've got the hang of it, you can almost season the chicken blindfolded!</td></tr></tbody></table><p><b>Take it to the next level. </b>When you have time, chop all of the traditional veggies, prepare the Tzatziki sauce, warm some pita or naan bread and wrap the souvlaki in all of that Greekish deliciousness. Simple is always available, so keep it that way when you're busy. Dinner will be healthy, delicious and available in 30 minutes. <a href="https://drive.google.com/file/d/1QNn0H_YGe7G7b18dSwar3soBM9xl2ao8/view?usp=sharing" target="_blank">Here's the recipe.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxguyJ0e_We2VQhuYjdp-3gnmlZs3E8l6J3Q-ic7v3L5rRxB5NEfMzzqmv9JFgEbLPBbkrLEGvH5OlPcbW6e3s7ne8x2muykFxT9FxF4VCdFV2uasihyphenhyphen5y96duHAXpxlJ06vG_Ufl6za3kjrN5VY2pTaUAsQ7ZjvALdxQNY47G6HkhnRYKGfgNxtr9zQz/s2046/20220131_181257-COLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxguyJ0e_We2VQhuYjdp-3gnmlZs3E8l6J3Q-ic7v3L5rRxB5NEfMzzqmv9JFgEbLPBbkrLEGvH5OlPcbW6e3s7ne8x2muykFxT9FxF4VCdFV2uasihyphenhyphen5y96duHAXpxlJ06vG_Ufl6za3kjrN5VY2pTaUAsQ7ZjvALdxQNY47G6HkhnRYKGfgNxtr9zQz/w640-h640/20220131_181257-COLLAGE.jpg" width="640" /></a></div><br /><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-14118554900291498322024-01-25T12:40:00.003-05:002024-01-25T12:40:29.114-05:00Marsh Hen Mill<p>Such a wonderful story about how one family, led by Greg Johnsman, grew a traditional business.</p><div><br /></div><div><br /></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/oj3lthBeyGU?si=ZcwTziIfdvpeb6sI" title="YouTube video player" width="560"></iframe>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-22101723465479837792024-01-22T11:36:00.003-05:002024-01-22T11:38:45.465-05:00Low Resolution<p>Yes, it's the first post of the new year! Of course, I'm going to address<b> resolutions</b>. But not the way you may be thinking. I don't like declaring a string of actions that seem improbable. I don't know about you, but I have enough challenges to manage.</p><p><b>Focus. </b>For the last few years, after a lifetime of failing all of my resolutions famously, I decided to look for a focus for the year. Just something with softer edges--more flexible, more forgiving.</p><p><b>This year I'm giving myself an F!</b> That's right, an F, but not for failure. I'm focusing on FRIENDS, FAMILY, FUN & FIBER. Why fiber, because a health challenge appeared last year--high-ish blood sugar. One of the best ways to rapidly amend this issue is to add more movement to my life and to increase the fiber quotient in my diet. More on fiber in future posts, but look at this plate of nutrition! Polyphenols galore and fiber in the mix (fennel, onion, broccoli, radicchio, carrots, cabbage, zucchini, yellow squash, lemon juice, olive oil...and a few skin-on potatoes). What a great way to balance the excess of holiday eating! With a plate of nutritional excess!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZK4XRXSzWkmHRokNGYU-y5uCSKmHhQyV4RcoahA9-Me8yQObJIo8NGjZS_oI2Ta2ClZju_-Ci8DElS4tDLONCTQC8Laf336XzVdD8NPRld_Z4jWxCykssMOy5ozII1zsY-I9hoXMV2q7pfdTynir3ZdI24OL2TtcnG9xlrDir0dTboa2aQaIDynVJvR7/s2291/20231209_122056.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2154" data-original-width="2291" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZK4XRXSzWkmHRokNGYU-y5uCSKmHhQyV4RcoahA9-Me8yQObJIo8NGjZS_oI2Ta2ClZju_-Ci8DElS4tDLONCTQC8Laf336XzVdD8NPRld_Z4jWxCykssMOy5ozII1zsY-I9hoXMV2q7pfdTynir3ZdI24OL2TtcnG9xlrDir0dTboa2aQaIDynVJvR7/w640-h602/20231209_122056.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Nutritional Excess!</td></tr></tbody></table><p><b>The harsh new year's beginning.</b> The words below are strict. They're good words, but I don't want to use them throughout my new year. They seem harsh, unforgiving, line-in-the-sand kind of words...well, just too concrete.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytTc30Az2sCVi0BdC9RkgG0eby2ZQn5XzbHsFLiyuj2DUypqByCNguDkkMw90NGdNAhBACwPessvWFhgaED2j2Jgc-hyJdYlcUmc3mXQ_03dlVY0vA7Y9owIx36U4N8FcT-vocg1BKepfgoAwXJVtpKqdPSKgqBsQ7sHNrWdkjaKATuKpfpp4tQOaZx6m/s643/Resolution%20Synonyms.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="643" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytTc30Az2sCVi0BdC9RkgG0eby2ZQn5XzbHsFLiyuj2DUypqByCNguDkkMw90NGdNAhBACwPessvWFhgaED2j2Jgc-hyJdYlcUmc3mXQ_03dlVY0vA7Y9owIx36U4N8FcT-vocg1BKepfgoAwXJVtpKqdPSKgqBsQ7sHNrWdkjaKATuKpfpp4tQOaZx6m/w640-h580/Resolution%20Synonyms.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">New Year's Resolution Synonyms</td></tr></tbody></table><p><b>Friendly and forgiving</b>--I can roll with that. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjindCFeOft4HsxrTCo32WiESfvee7TszCYqukWSz2Le5SC5ZJCX9VxW_NF-m084KaBdMSceV4-ZXv05NDXohRQNQmfD8ZGjEC0UivkFqXFW-vBBdACyqiLaxCY6gzj36P4a0dfB81JEQxqhYtlAIe0B5QIclnFXhitjAXKiXwXOkeT3XwrY6_X8nDviu/s622/F-Words.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="622" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjindCFeOft4HsxrTCo32WiESfvee7TszCYqukWSz2Le5SC5ZJCX9VxW_NF-m084KaBdMSceV4-ZXv05NDXohRQNQmfD8ZGjEC0UivkFqXFW-vBBdACyqiLaxCY6gzj36P4a0dfB81JEQxqhYtlAIe0B5QIclnFXhitjAXKiXwXOkeT3XwrY6_X8nDviu/w640-h610/F-Words.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">New Year's Focus</td></tr></tbody></table><b>How am I doing?</b> Four weeks into the new year, and I've accomplished all of my F-words! Give me an A-plus for getting on with my F-actions!<div><br /></div><div><b>Finale! Before I go, would you like a recipe </b>for the nutritional goodness in the photo at the top? As you may know from previous posts, I follow the Greek Way with eating. It's all about balance. Nothing is forbidden except for processed foods and added sugar, and even those are allowed as a treat. You know what a treat is, right? Something you have no more than six times a year. Well, that's my definition. Wink. The typical Greek take-it-easy meal is boiled greens with lemon juice and extra-virgin olive oil. Depending on what's available seasonally, green onion, potatoes and zucchini may be added, at least in the Pelopponese region of Greece where my people and I are from. In my own home, I vary this to include all kinds of vegetables.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-hCfsDOzTRRTfsGyOw0K63oviyOvgGmKKShhdl-kCWAjv6YxsYdPTtUWhBekedijvmzuEQrWRSI8dbjt-vFZDAmCqE5Blz_5427upx-UKvH0OWGlt5SsLRI9KahHbVnCoeiMGF5Mzt3Aho0Elv488HmLGXgK-6ozGT8JOlJH2z0ZPqbxOm3wrlK_mojw/s4000/20231208_142022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-hCfsDOzTRRTfsGyOw0K63oviyOvgGmKKShhdl-kCWAjv6YxsYdPTtUWhBekedijvmzuEQrWRSI8dbjt-vFZDAmCqE5Blz_5427upx-UKvH0OWGlt5SsLRI9KahHbVnCoeiMGF5Mzt3Aho0Elv488HmLGXgK-6ozGT8JOlJH2z0ZPqbxOm3wrlK_mojw/w480-h640/20231208_142022.jpg" width="480" /></a></div><div><br /></div><div><b>The recipe is</b> to gather, wash and prep (peel, dice, cut, quarter, etc.) all kinds of vegetables. For me, typically, it's turnip greens or red Swiss chard, broccoli, cauliflower, cabbage, quartered fennel, golden or red beets, green beans, quartered onions (any kind), carrots, yellow squash and radicchio (added at the very end because it cooks so quickly). You can also use potatoes and red cabbage. Experiment with a mix that suits you. I've even tossed in arugula and herbs that needed to be used up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iQa3SBIGJ_NqxDb8uYuhxd4__WOd2JjPrky3Fknw0_x-MRvsjMGk-5dllzKBPRQyT6EeCbFxXLPW9zs4pu77oKoUYxMJfKkZEZT9GKpVFOV_3cQeTsH8genUTCfCb_acxflsZKfSdRR0Z4gUnGyJ7MH5CWLpkUGuEreIXNUvP4p0cDClvHxFkqobocwV/s4000/20220220_111133%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iQa3SBIGJ_NqxDb8uYuhxd4__WOd2JjPrky3Fknw0_x-MRvsjMGk-5dllzKBPRQyT6EeCbFxXLPW9zs4pu77oKoUYxMJfKkZEZT9GKpVFOV_3cQeTsH8genUTCfCb_acxflsZKfSdRR0Z4gUnGyJ7MH5CWLpkUGuEreIXNUvP4p0cDClvHxFkqobocwV/w480-h640/20220220_111133%20(1).jpg" width="480" /></a></div><br /><div><br /></div><div>Bring a big pot of water to boiling and stir in a generous amount of salt (I use grey Celtic). Be generous. Remember, it's got to season all of your vegetables. Once the water boils again, add the greens. When they're done, remove them to a large platter or shallow bowl with a slotted spoon. Repeat this with all of the vegetables, one by one, saving broccoli until the end or it will make your white vegetables green. Keep the red vegetables to cook last--they'll make your potatoes, cauliflower and white cabbage pink, although that might be fun! Once you've cooked everything, pour a small amount of the cooking water over everything.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m-C28sMbP01UKkzZU5Tcj6xxg4Fs0bFNv8ZN1g94jRn1dj5BuLMtE5zmKKw7gHhX_r-i3BxvgBxHDalsI6wn3O7GMta0vXSjJNGCjfHMngNPG_qP3gK4xB7O9Tx-TphDDufteLs4X4GhyphenhyphenrIjyBC3uGkdN5jsRj9Jc04PZ9cEpYxh7hWItrYCq5wbWb8-/s4000/20231208_141727.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m-C28sMbP01UKkzZU5Tcj6xxg4Fs0bFNv8ZN1g94jRn1dj5BuLMtE5zmKKw7gHhX_r-i3BxvgBxHDalsI6wn3O7GMta0vXSjJNGCjfHMngNPG_qP3gK4xB7O9Tx-TphDDufteLs4X4GhyphenhyphenrIjyBC3uGkdN5jsRj9Jc04PZ9cEpYxh7hWItrYCq5wbWb8-/w480-h640/20231208_141727.jpg" width="480" /></a></div><div><br /></div><div><br /></div><div><b>I call this a Greek Boiled Vegetable Salad</b>. Eat it hot, cold out of the refrigerator or at room temperature. Dress with generous amounts of fresh lemon juice and extra-virgin olive oil. Serve with Greek olives, good Feta chees (made from sheep or sheep & goat milk) and bread for sopping up all of the dressing.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZkGsoZ0yz5L8IM1AITTjtG6utpvRRVtx884bAmh9yKLtmyb8RrpnKqcvsLrkuiutCr1FUOpFYFuGoxUultXKRKsDGnxUkuvOyBtDajYHi3JsqQi4CI1YSzNmZls_ybiSsnX_S-mS89mgSB196zRTgtU2vo0fN7OpJhUwG3V15PdNhD5fspvA7Gb5kK6j/s4000/20230214_152305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZkGsoZ0yz5L8IM1AITTjtG6utpvRRVtx884bAmh9yKLtmyb8RrpnKqcvsLrkuiutCr1FUOpFYFuGoxUultXKRKsDGnxUkuvOyBtDajYHi3JsqQi4CI1YSzNmZls_ybiSsnX_S-mS89mgSB196zRTgtU2vo0fN7OpJhUwG3V15PdNhD5fspvA7Gb5kK6j/w480-h640/20230214_152305.jpg" width="480" /></a></div><br /><div><br /><p><br /></p></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-33453739214451330662023-11-30T01:00:00.000-05:002023-11-30T01:00:00.155-05:00Birthday Chicken & Sausage Stew<p><b>OR how to feed a lot of people and still have fun at your birthday party. </b>Curious? <a href="https://drive.google.com/file/d/1TJP0q4n0a1eWg7fuvpamL6eqxVj1pKrS/view?usp=sharing" target="_blank">Here's the recipe</a>, but if you want more information or a photo tutorial, scroll down.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPx9lF09Q1W7JjzwkAYf2PlwSrq0x_VcllzkSlMHUaZqNxwbxDBPXFe6JPzS3LZ4oipNX4tNpiC1QCr3eR1jpqrjcapHQuhLgK3w9muBAn7N3b7IMApQBeFA_cSgtZwR9hh4JmFO7jVUnAvKNTJfPHtE1pzq-HO_ZSWPx5eCXQWQcCXX6o7FIy7a0SUUm/s3438/20221116_160717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3438" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPx9lF09Q1W7JjzwkAYf2PlwSrq0x_VcllzkSlMHUaZqNxwbxDBPXFe6JPzS3LZ4oipNX4tNpiC1QCr3eR1jpqrjcapHQuhLgK3w9muBAn7N3b7IMApQBeFA_cSgtZwR9hh4JmFO7jVUnAvKNTJfPHtE1pzq-HO_ZSWPx5eCXQWQcCXX6o7FIy7a0SUUm/w558-h640/20221116_160717.jpg" width="558" /></a></div><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%;"><b>Last year I
turned 65. Whoopee! I was and am truly delighted about it.</b> I threw myself a
Medicaid Birthday Party. I wore a purple tutu and danced with friends in a conga line. Why wouldn't you, right?</span></p><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%;"><b>I kept it basic and simple</b>, enlisting friends and family to help out on the evening of the event.<a href="https://alphagoodcookcooking.blogspot.com/2023/05/fava-board-for-entertaining.html" target="_blank"> I set out a big Greek Fava Board/table in the garage</a>, had good box wines for people to help themselves and Dewey tended bar in the house. We used rolls of paper towels instead of napkins.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDYS-YJRwbzhCpv9Wp9wDHmV5_B3oUSTX76xDYF_8OgTxKHSlRUp6dZVSII_l3SFQQVwGKlqM0kRobTaVg7XjmVTR7uz5rJ_CpdiUnqg66ufa9TBTrx8n8-jxYrDe5blN_ePCo_jNKAUDVDTmYQpS7u9612E8pdwvzSsHW4kqQskwJhMqs4nWWBXfEGct/s2588/fava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2588" data-original-width="2543" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDYS-YJRwbzhCpv9Wp9wDHmV5_B3oUSTX76xDYF_8OgTxKHSlRUp6dZVSII_l3SFQQVwGKlqM0kRobTaVg7XjmVTR7uz5rJ_CpdiUnqg66ufa9TBTrx8n8-jxYrDe5blN_ePCo_jNKAUDVDTmYQpS7u9612E8pdwvzSsHW4kqQskwJhMqs4nWWBXfEGct/w628-h640/fava.jpg" width="628" /></a></div><p></p><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%;"><b>Good bread, good butter,</b> Greek Lentil Soup for my
vegan and vegetarian friends and this big hunky-chunky chicken & sausage
stew for everyone else. Try this next time you want to host a lot of people. We
had about 45. I’d say this will serve about 30. There’s a good bit of prep work,
but everything comes together pretty quickly. You can also make it ahead, reheat it before the party and finish it with the garnish before serving. <a href="https://drive.google.com/file/d/1TJP0q4n0a1eWg7fuvpamL6eqxVj1pKrS/view?usp=sharing" target="_blank">Here's my recipe.</a></span></p><p class="MsoNormal"><b><span style="font-size: 12.0pt; line-height: 115%;">For an easy way to serve everyone,</span></b><span style="font-size: 12.0pt; line-height: 115%;"> use disposable coffee cups (I did) or use
your own coffee mugs (and some that you’ll have to borrow from friends). <o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80CJkzf2bbnm_V0e6IarLsOUeViSQNFFHnY_8PEu9vj5iwFf2ZJJx1EFutn8r3VQKniOVhQMrDF0ce426oAJFRe1qk_TPJUwHbxFu7sAw5MhQ3ntvGnIun0cqX9OWdTZUb2sf_6Y1TsB8e9O2U-OiA-31ZNdm0_XY45lfav4zXmGECBP695s__d2aDHWf/s3000/stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2497" data-original-width="3000" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80CJkzf2bbnm_V0e6IarLsOUeViSQNFFHnY_8PEu9vj5iwFf2ZJJx1EFutn8r3VQKniOVhQMrDF0ce426oAJFRe1qk_TPJUwHbxFu7sAw5MhQ3ntvGnIun0cqX9OWdTZUb2sf_6Y1TsB8e9O2U-OiA-31ZNdm0_XY45lfav4zXmGECBP695s__d2aDHWf/w640-h532/stew.jpg" width="640" /></a></div><p></p><p>
</p><p class="MsoNormal"><b><span style="font-size: 12.0pt; line-height: 115%;">This kind of gathering is casual.
There’s no way you can seat everyone,</span></b><span style="font-size: 12.0pt; line-height: 115%;"> so treat it as you would a cocktail party. Make sure that
the bread is cut into slices that are easily buttered and carried with a mug of
soup. For napkins, use rolls of good paper towels. And there’s nothing wrong
with asking everyone to bring a chair for additional seating inside, outside,
in the garage…wherever. I did, but people enjoyed standing around.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%;"><b>Take a look at the photos below for a quick tutorial. </b><a href="https://drive.google.com/file/d/1TJP0q4n0a1eWg7fuvpamL6eqxVj1pKrS/view?usp=sharing" target="_blank">The recipe is her</a><b>e.</b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vHXEdTtK3oGadrcOb1ML6IWmbHG99Jpsc31OK8Bxqg2wQRWeq2Rf7szZVVLS2hcqtwLvV8xEc7S1bk92TQWHGZaaUSB0PIP3RPOFk-8O6f9eOK8tmts6oOHBZS1OK7HFba82tVn95Sa3Rn0VdkC3ehywLZ9vXVguV4yzjCmiJbY1ps_5wLZ8g6iGvlVU/s4000/20221116_134826.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vHXEdTtK3oGadrcOb1ML6IWmbHG99Jpsc31OK8Bxqg2wQRWeq2Rf7szZVVLS2hcqtwLvV8xEc7S1bk92TQWHGZaaUSB0PIP3RPOFk-8O6f9eOK8tmts6oOHBZS1OK7HFba82tVn95Sa3Rn0VdkC3ehywLZ9vXVguV4yzjCmiJbY1ps_5wLZ8g6iGvlVU/s320/20221116_134826.jpg" width="320" /></a></div><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 115%;"></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_VudYZLEHTzE85SXoHBMJQWMVFDdgbzhpXizSDh5e2tewl0Xe_rz987X-1bflsyIsB2H7WNLnKf1qK4tIEYutR7By0Sv2AsNRG76WQ9ed77TkGzTAJNrPemaJETcMGqXGW78mA_ZvZlunjXP1bCoFQ4U6vCCEZIoIJ7r__ShzvevMSKv_KcHSH72g_HP/s4000/20221116_150217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_VudYZLEHTzE85SXoHBMJQWMVFDdgbzhpXizSDh5e2tewl0Xe_rz987X-1bflsyIsB2H7WNLnKf1qK4tIEYutR7By0Sv2AsNRG76WQ9ed77TkGzTAJNrPemaJETcMGqXGW78mA_ZvZlunjXP1bCoFQ4U6vCCEZIoIJ7r__ShzvevMSKv_KcHSH72g_HP/s320/20221116_150217.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsTFE_NstapPNcjvbGnHH7-s9eZ8mWrhtnJWKp1gDyAbzMsIteDixBTnd7pZx7thMdxf08sGwGAYy4BKteaXzY8GvFLX-9xtmfpu5rWqKUPzqtAKSqciVMddE6uUtb_v_LmBdhZPE6udzffA8VyUfhGVs7TbpsLuIXLMxYl_qtgiT_CK2xOTyYwICmkmQ/s4000/20221116_145744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsTFE_NstapPNcjvbGnHH7-s9eZ8mWrhtnJWKp1gDyAbzMsIteDixBTnd7pZx7thMdxf08sGwGAYy4BKteaXzY8GvFLX-9xtmfpu5rWqKUPzqtAKSqciVMddE6uUtb_v_LmBdhZPE6udzffA8VyUfhGVs7TbpsLuIXLMxYl_qtgiT_CK2xOTyYwICmkmQ/s320/20221116_145744.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPl-x2m_NOZTjLb2l49YK5SW1b24KDNWdMuIZ_wp8qkF_iySvrT0aoA__r122iJi_7upoRgNY4LeOY29LgAN8C6MtkZg-swRhswEkaLxR3xYRdhldMA5k90hqyulEjG8EcaJhGTHkQlqCWFtwrAPjlF2LGVVbIqgf9DhUw8wV4pisNPz45rX_Heny2MQL/s4000/20221116_145558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPl-x2m_NOZTjLb2l49YK5SW1b24KDNWdMuIZ_wp8qkF_iySvrT0aoA__r122iJi_7upoRgNY4LeOY29LgAN8C6MtkZg-swRhswEkaLxR3xYRdhldMA5k90hqyulEjG8EcaJhGTHkQlqCWFtwrAPjlF2LGVVbIqgf9DhUw8wV4pisNPz45rX_Heny2MQL/s320/20221116_145558.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlX8BjTKXmu93j_MVt6x6fZHJQu7Y8MPjlhPSPe0nbPlY3SAHJGlzo8NzGtgafcKb2IEeqIT-CBCJftxvg7nAY_hyvNecNI0JO-n8SryAvT-RQjWJifr2J_X3CE-L7KroBpxmAjB8XnjA1fUB772SpRG6YRzmc81U6GhH9HJM0PgON47t1xZU8m4mQ4H3/s4000/20221116_150611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlX8BjTKXmu93j_MVt6x6fZHJQu7Y8MPjlhPSPe0nbPlY3SAHJGlzo8NzGtgafcKb2IEeqIT-CBCJftxvg7nAY_hyvNecNI0JO-n8SryAvT-RQjWJifr2J_X3CE-L7KroBpxmAjB8XnjA1fUB772SpRG6YRzmc81U6GhH9HJM0PgON47t1xZU8m4mQ4H3/s320/20221116_150611.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1ytt0fDCwb0BO1xojpbMoCht_9KNDTp0680JAhWSqdNZMOptA2FBpPHTFZXkolBraytXhIPMj1X15S5IxgvqMqlc1bf6I7WvBn1XoVOhvPbBwnms2xzVyd3xuDr3smLMZNbWbQKKd38srd3RvdMLLJUgwLag2LO3LamcGAXgisZIzBT8MVnjpSqsqSq-/s3438/20221116_160717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3438" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1ytt0fDCwb0BO1xojpbMoCht_9KNDTp0680JAhWSqdNZMOptA2FBpPHTFZXkolBraytXhIPMj1X15S5IxgvqMqlc1bf6I7WvBn1XoVOhvPbBwnms2xzVyd3xuDr3smLMZNbWbQKKd38srd3RvdMLLJUgwLag2LO3LamcGAXgisZIzBT8MVnjpSqsqSq-/s320/20221116_160717.jpg" width="279" /></a></div><br /><span style="font-size: 12.0pt; line-height: 115%;"><br /></span><p></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-2768284635591306682023-11-22T01:00:00.001-05:002023-11-22T01:00:00.142-05:00G, B and D--a Transformation<p>GOLDEN, BROWN and DELICIOUS! That's the transformation that takes place in your oven when you roast something--chicken, beef, pork, vegetables and even seafood. Today's recipe is all about the vegetables, specifically the lost vegetables. Curious? I'll explain.<a href="https://drive.google.com/file/d/18tpxX9iw6AzZXQhY2iOheGN4-_biPj8A/view?usp=sharing" target="_blank"> Here just for the recipe? Click here.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtWskImhEY3zqY1sgzFJ4wwoVzf5k2KODw79Np8h5T_pG4MR4nMtu2GaTwsUGwL_z3h6hN9TGHW8OEIRYs35TZ3rWmUNW9KqOWle554aX_gqNLG7gz8TkhCNw-YWO0WnwBUfg3etUtTLAY4VvNcV2T9Dt9hyphenhyphen0sywnZ9OrOftfpWr1BPsngHVISZbDXAla/s4000/20230114_181758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtWskImhEY3zqY1sgzFJ4wwoVzf5k2KODw79Np8h5T_pG4MR4nMtu2GaTwsUGwL_z3h6hN9TGHW8OEIRYs35TZ3rWmUNW9KqOWle554aX_gqNLG7gz8TkhCNw-YWO0WnwBUfg3etUtTLAY4VvNcV2T9Dt9hyphenhyphen0sywnZ9OrOftfpWr1BPsngHVISZbDXAla/w640-h480/20230114_181758.jpg" width="640" /></a></div><br /><p><b>The lost vegetables </b>are bits of this and bits of that in your refrigerator drawer that you don't know what to do with. The easiest thing is usually to add a chopped onion and some beef or chicken stock, toss in a little rice or pasta and your peeled and diced vegetables. Magic! A delicious and comforting soup. Sometimes, however, you're not in the mood for a spoon--you want a forkful of something that feels a little different in your mouth. GB and D to the rescue! <a href="https://drive.google.com/file/d/18tpxX9iw6AzZXQhY2iOheGN4-_biPj8A/view?usp=sharing" target="_blank">You'll find the recipe here</a>.</p><p><b>This is what I had:</b> golden beets, carrots, celery, sweet potatoes, fennel, onions, garlic and one orange.</p><p><b>This is what I did</b><a href="https://drive.google.com/file/d/18tpxX9iw6AzZXQhY2iOheGN4-_biPj8A/view?usp=sharing" target="_blank">--->Find the recipe here</a>. I found a delicious and harmonious combination, and it's a recipe that will make your Thanksgiving day table so healthy and delicious. And don't be afraid to add a few Brussels sprouts into this mix. I used the fennel stalks--they're not edible (too stringy and chewy) but they added more flavor. The fennel fronds (the feathery greens at the end of the bulb) I washed and chopped roughly to add at serving time for a touch of freshness and a pop of color--fresh green on top of browns and golds and oranges. If your fennel doesn't have fronds, use thinly sliced green onions or Italian parsley.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='543' height='451' src='https://www.blogger.com/video.g?token=AD6v5dwSGNYDHfNLLD1OhihvnC-3Uqtes4TXxE-u0N8kMuLhwHPb06UnU9JAy8VMk5EoQv92f4vwjGwf2zx59XNkcw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NnyZIrUqyqWg15jt6Ses-pbluzQA3lC6ZvG8QiFGnWJ44x9ggN2S0M_eEDHiR0NA1kJgeHsc6z1zasudBVOGIYeQuAH-x8inWmWiUGY705rLoZVFww9MOahYmIbvWh80En6PnYuuViv3kW60BfP8gaIkjjLU-TrjyOoU4NoKG-geMESXiaveNppIM4et/s4000/20230114_162105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NnyZIrUqyqWg15jt6Ses-pbluzQA3lC6ZvG8QiFGnWJ44x9ggN2S0M_eEDHiR0NA1kJgeHsc6z1zasudBVOGIYeQuAH-x8inWmWiUGY705rLoZVFww9MOahYmIbvWh80En6PnYuuViv3kW60BfP8gaIkjjLU-TrjyOoU4NoKG-geMESXiaveNppIM4et/w640-h480/20230114_162105.jpg" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVrBz2SEM-7l_7Rvdx1SebEXcx6rlkkgwZCd7Dtda7nVLQutQVAEH7xQHiml6Z4MT1rUDs-_5bB1Ruoue2eogXp3deRRMHgqSQzbzPjq_QlR8Jhf23C_cWxEcEZsedwtwnv3c3a9DSCJC1iSPVF-AXQmU9XqPlEk6251WDnkeyYWNoJPVh3UkdOx1qUCt/s4000/20230114_164858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVrBz2SEM-7l_7Rvdx1SebEXcx6rlkkgwZCd7Dtda7nVLQutQVAEH7xQHiml6Z4MT1rUDs-_5bB1Ruoue2eogXp3deRRMHgqSQzbzPjq_QlR8Jhf23C_cWxEcEZsedwtwnv3c3a9DSCJC1iSPVF-AXQmU9XqPlEk6251WDnkeyYWNoJPVh3UkdOx1qUCt/w640-h480/20230114_164858.jpg" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GxAouzBQERe5VKxUPVysENtI8mWdYPd2VzT6hDKzLk7HaZrPNbTmrs1S0ZOzgNnUpLB1Z-WHEppzRquPhcbuQg6-UaW6dvDTT31b3xTqxuV5dkXPaZUo4B0I2Dqq27RShHRV-SJuQkMGaQXyBrTinhOxonYhAZqrVG6kXukObPqgFH6d3Eh4X9Pb9c3h/s4000/20230114_164906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GxAouzBQERe5VKxUPVysENtI8mWdYPd2VzT6hDKzLk7HaZrPNbTmrs1S0ZOzgNnUpLB1Z-WHEppzRquPhcbuQg6-UaW6dvDTT31b3xTqxuV5dkXPaZUo4B0I2Dqq27RShHRV-SJuQkMGaQXyBrTinhOxonYhAZqrVG6kXukObPqgFH6d3Eh4X9Pb9c3h/w640-h480/20230114_164906.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6oKYL7IQ5X12KBq724RzEScpr7EHp9VP34Pp2y-Q_jrns-9hyR2SXJ0eL7VH05EFeq7osqnW6beqvPdBmlbvimZKQN-wM1dwf9oeBi7qo_QCxBZElORfy9dyjGkzwkbl3y-y-sPaobGIVGKVLUAf1C9uxNadANuCHmzhgYmnbj-AWTckK4H6Uy_5ImA_/s4000/20230114_181229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6oKYL7IQ5X12KBq724RzEScpr7EHp9VP34Pp2y-Q_jrns-9hyR2SXJ0eL7VH05EFeq7osqnW6beqvPdBmlbvimZKQN-wM1dwf9oeBi7qo_QCxBZElORfy9dyjGkzwkbl3y-y-sPaobGIVGKVLUAf1C9uxNadANuCHmzhgYmnbj-AWTckK4H6Uy_5ImA_/w640-h480/20230114_181229.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-43128816755413710082023-11-16T01:00:00.001-05:002023-11-16T01:00:00.139-05:00Greek Style Lamb Breast<p>Lamb shoulder, lamb chops, leg of lamb? Check! Lamb breast? My Greek family never cooked this cut of lamb meat, so when I saw lamb breast at my local big box grocery store, I thought it was lamb shoulder! Big mistake. But, a fortunate mistake. Confused? I'll explain.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqAcPR-SUW2H5kGmupcjTfsYAaCUpqhC0BXi0Wf__e3pc3DP17PAYUyy1nJfe824J8d8fHcnN82R0EvAv0b-5tQZDVzuBkDjbN879flAv090vCWrxa-drtAu-76x3VRK4v64e6KeJt4NDxKyP4xwWgF5qb36KGOretbf2x-HE4xZUV1r2iujj2cUGBhu/s3022/20231109_183846%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2453" data-original-width="3022" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqAcPR-SUW2H5kGmupcjTfsYAaCUpqhC0BXi0Wf__e3pc3DP17PAYUyy1nJfe824J8d8fHcnN82R0EvAv0b-5tQZDVzuBkDjbN879flAv090vCWrxa-drtAu-76x3VRK4v64e6KeJt4NDxKyP4xwWgF5qb36KGOretbf2x-HE4xZUV1r2iujj2cUGBhu/w640-h520/20231109_183846%20(1).jpg" width="640" /></a></div><p></p><p><b>Lamb breast is an inexpensive cut </b>because there's so much (SO MUCH) fat layered between the meat. Don't despair--this is why lamb breast is always cooked low and slow (two hours) which causes the fat to melt into the pan. What's left is the meat with a tiny bit of fat for flavor. Once this step of the cooking process is done, you can crank up the heat in the oven and cook it further for browning, you can put it on a hot grill or you can broil it. <a href="https://drive.google.com/file/d/1v95sKHjuLwU74sK-bfYCH3_Nr4EUaciB/view?usp=sharing" target="_blank">Here's my recipe.</a></p><p><b>This cut is actually from the belly</b>, with some of the breastplate and ribs attached--similar to the St. Louis-style pork ribs. Making diagonal slits on the fatty side (not the bone side) allows the marinade to go deep, which is why you can marinate the meat from two to 24 hours.</p><p><b>If you've wanted to try cooking lamb, but you didn't want to invest a lot of money,</b> seek out lamb breast, and try my recipe. Pair it with a simple green salad, or go Greek and serve it with a traditional Greek/Horiatiki salad. <a href="https://drive.google.com/file/d/1v95sKHjuLwU74sK-bfYCH3_Nr4EUaciB/view?usp=sharing" target="_blank">Try my easy recipe. You can find it here.</a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXICz5sGV6F1mM6IHRSmeaPxAOvneggkHP-7pDHUN7BcP0R25Q50hyT03mON0FEKHqsAHyS6o0DLaFBWuW91408J9AunkpTPV0EkLVU4h__1bcYx5gYZkEbzGBgYN_DJN3WoKHswyxitU9SxMc_kH9xItvD2yQ4Xsm4awQL3XGpuXOdMI182EQm6L7Cjt/s2455/20231109_183849-EDIT%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1939" data-original-width="2455" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXICz5sGV6F1mM6IHRSmeaPxAOvneggkHP-7pDHUN7BcP0R25Q50hyT03mON0FEKHqsAHyS6o0DLaFBWuW91408J9AunkpTPV0EkLVU4h__1bcYx5gYZkEbzGBgYN_DJN3WoKHswyxitU9SxMc_kH9xItvD2yQ4Xsm4awQL3XGpuXOdMI182EQm6L7Cjt/s320/20231109_183849-EDIT%20(1).jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigb5E24Ii80r8lL-KKFEdZXXPTCvElF0TX6MsI8b5eUUxb8h6ZFmI_Ce0M9DLqUs4KPOQ7KObVOInzYF73uo3L5FvGBiL87GEAlMyQt8MtinlwuWSaNJMi33KZTe6AAr7b7MQ_g2qJOR7bwJ2i9uDdDJHReg9ta_Dwh1EKb2IQCcPwP1_SMBM39o38BrQO/s3022/20231109_183846%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2453" data-original-width="3022" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigb5E24Ii80r8lL-KKFEdZXXPTCvElF0TX6MsI8b5eUUxb8h6ZFmI_Ce0M9DLqUs4KPOQ7KObVOInzYF73uo3L5FvGBiL87GEAlMyQt8MtinlwuWSaNJMi33KZTe6AAr7b7MQ_g2qJOR7bwJ2i9uDdDJHReg9ta_Dwh1EKb2IQCcPwP1_SMBM39o38BrQO/s320/20231109_183846%20(1).jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aXDTvjwKCDG4qSK_hIkTE0AWQ9CLmzYpgVrgwMk1LN48iF0dO5b8LWmvAGOJBfce6mav5v_cYUdLLjCcDGKKUPFZeMuu0pKneOuwkqaHnwEJbpr2l4xS-IrEgObHJcrx_iqqNYchHwJqOP6AFbhHD90rqDjLfPPbC80nRyp7xBc8SwzYvP9k56wwwbB6/s3375/20231109_183551%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="3375" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aXDTvjwKCDG4qSK_hIkTE0AWQ9CLmzYpgVrgwMk1LN48iF0dO5b8LWmvAGOJBfce6mav5v_cYUdLLjCcDGKKUPFZeMuu0pKneOuwkqaHnwEJbpr2l4xS-IrEgObHJcrx_iqqNYchHwJqOP6AFbhHD90rqDjLfPPbC80nRyp7xBc8SwzYvP9k56wwwbB6/s320/20231109_183551%20(1).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That's the rendered fat in the pan.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjb47bUPtwdPQSLIRhoTZTkoGUFm8FXNCvPFYUyNHnLYsScp0f9rtBpqi06NCMpTP1zYKfWesLY5P-mUqoK35HstByI0LfTIqPHj5UTx7-prEroxfolQXRECPHzGEKgU5H9SzzV5GbB36MtTXNBd4OR0DgXHDN9YZiS68PoVG_YtjiL3emgycCIYsR5Bu/s2513/20231109_182829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1812" data-original-width="2513" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjb47bUPtwdPQSLIRhoTZTkoGUFm8FXNCvPFYUyNHnLYsScp0f9rtBpqi06NCMpTP1zYKfWesLY5P-mUqoK35HstByI0LfTIqPHj5UTx7-prEroxfolQXRECPHzGEKgU5H9SzzV5GbB36MtTXNBd4OR0DgXHDN9YZiS68PoVG_YtjiL3emgycCIYsR5Bu/s320/20231109_182829.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHfxFyCCJz79diqorxeANGkjBG892lZnwiX9TG-IsK6IhTQBodO-NnkGdhFsMbGQ6lW4rQoqZVdmw-3GfDlSC3jPxd6L2LrSwXBUv0kQIAQphEmL0Ijt_pthktEx0UzPX9hbr-6l3S-y6VqrXq4ul6JTlzvq2itghSnTe-exkgRQR5NZ5B2pRmQGxKUrA/s4000/20220926_181002%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHfxFyCCJz79diqorxeANGkjBG892lZnwiX9TG-IsK6IhTQBodO-NnkGdhFsMbGQ6lW4rQoqZVdmw-3GfDlSC3jPxd6L2LrSwXBUv0kQIAQphEmL0Ijt_pthktEx0UzPX9hbr-6l3S-y6VqrXq4ul6JTlzvq2itghSnTe-exkgRQR5NZ5B2pRmQGxKUrA/s320/20220926_181002%20(1).jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJd0fLvT2ALv0NObsHduHjkuxJjHcuumH3Phyphenhyphen_Ww7UW52i543Q4jq4NreahSvr74nDRS5K13FsBj3rhBQiqJdEGJznsM7Nb1G1QRbyUImoqBy5xbyTbm3aMTssxUBx2vAsdFgciEpgZ9vubeZPJXm4u9gv7PIBVFy_k4Bm8-LAUOE-S3_FSCd_D4KvLuq/s4000/20220926_121727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJd0fLvT2ALv0NObsHduHjkuxJjHcuumH3Phyphenhyphen_Ww7UW52i543Q4jq4NreahSvr74nDRS5K13FsBj3rhBQiqJdEGJznsM7Nb1G1QRbyUImoqBy5xbyTbm3aMTssxUBx2vAsdFgciEpgZ9vubeZPJXm4u9gv7PIBVFy_k4Bm8-LAUOE-S3_FSCd_D4KvLuq/s320/20220926_121727.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cutting diagonal slits gives deeper flavor throughout the lamb.</td></tr></tbody></table><br />Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-86969400853627952792023-11-10T07:51:00.006-05:002023-11-10T08:00:21.301-05:00The NEW Eggplant Parmesan<p><b>I'm Greek, so why am I sharing MY Eggplant Parmigiana</b> or Parmesan, as it's known in the United States? Well, as a Greek, I enjoy eating eggplant as much as any Italian or Italian-American. Hello! Heard of Moussaka? Insert laughter emoji here. In Italian, the word for eggplant is <i>melanzane</i>, and in Greek, <i>mellitzana</i>. See, more similar than not.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmmnzz_Dh11dn9r3NlfU0NYHaasZKqqc7Y7Pq7_ok8J6p9mMnEUrAnQioGX4501PW8idAVxqRmDzwS2NBJv-Yn7t_NlLDwBmwLAK_YgTCzEpXpx0M6z7Mm07icYHWofj4cN2lMj3ZlVPW7Lm6YD0iW1x3h8rllcyheDuP9WEVMvKqrYPDAdDy8f_BOVNe/s4000/20231021_170547%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmmnzz_Dh11dn9r3NlfU0NYHaasZKqqc7Y7Pq7_ok8J6p9mMnEUrAnQioGX4501PW8idAVxqRmDzwS2NBJv-Yn7t_NlLDwBmwLAK_YgTCzEpXpx0M6z7Mm07icYHWofj4cN2lMj3ZlVPW7Lm6YD0iW1x3h8rllcyheDuP9WEVMvKqrYPDAdDy8f_BOVNe/w480-h640/20231021_170547%20(2).jpg" width="480" /></a></div><p><b>Here just for the recipe?</b><a href="https://drive.google.com/file/d/1syVtMpfSrBjJNu6afNl2yIpUDbufR73c/view?usp=sharing" target="_blank"> You'll find it here,</a> but scroll to the bottom of this post to refer to instructional photos.</p><p><b>If you search for the history</b> of the Eggplant Parmigiana recipe, you'll find all manner of claims as to its origin. You'll also learn that the original recipe may have used zucchini! It seems that everyone can agree that Arabian conquerors brought eggplants from India and first planted them in Sicily, so the Sicilian origin is quite plausible. Of course, Naples and Parma disagree, and claim the recipe as their own. Regardless of origin, however, this simple recipe is popular all over the world, even in England, where it is known as Parmo and prepared with Bechamel sauce instead of mozzarella cheese.</p><p><b><i>Parmigiana di Melanzane</i></b>, some say, originated in Sicily, and that the Parmigiana refers not to the cheese from Parma, but to <i>parmiciana</i>, which is the Sicilian word for a louvered window shutter--the overlapping eggplant slices reminded cooks of the shutter!</p><p><b>I never make Eggplant Parmesan at home </b>because Dewey doesn't care for eggplant, and I don't want to make a big mess frying everything. Additionally, it takes quite a bit of time, so I prefer to order it in a good Italian restaurant now and then. I'm also trying to eat low-carb, and the traditional American-style preparation calls for flour, an egg wash and then breadcrumbs before frying.</p><p><b>Why my recipe?</b> It's lighter! It's fresh! It's not heavy! And it's easy--takes no time to prepare. Instead of slicing, breading and frying, I broil large chunks of eggplant, which is not messy and takes a lot less time. I use Rao's Marinara sauce--it has a delicious homemade flavor and no preservatives! How fabulous is that? (As Ina Garten might say.) <a href="https://drive.google.com/file/d/1syVtMpfSrBjJNu6afNl2yIpUDbufR73c/view?usp=sharing" target="_blank">Click here for my fresh and light recipe</a>.</p><p><b>Be creative, and adjust my recipe to suit your palate!</b> Really. I mean, how can you mess it up by adding more cheese or more basil? Double the cherry tomatoes, and see what you think. Use sliced tomatoes instead of cherry tomatoes. Play around with it. Use a good, freshly grated cheese like Parmigiano-Regiano, but if the grated stuff off the grocery store shelf is all you have or all you can afford, use that. The cheese police is not coming to your house! You can also try it with Pecorino or Grana Padano. Even Lidia (below) uses it instead of Parmigiano, and she gives you the option of using Fontina cheese instead of Mozzarella. Some recipes even call for fresh Mozzarella.</p><p><b>Looking for a good traditional recipe? </b>You cannot go wrong with<a href="https://lidiasitaly.com/recipes/eggplant-parmigiana-2/" target="_blank"> this one from Lidia Bastianich.</a></p><p><b><a href="https://drive.google.com/file/d/1syVtMpfSrBjJNu6afNl2yIpUDbufR73c/view" target="_blank">Before you go straight to my recipe</a>, take a look at the instructional photos below</b>. A picture is worth more than words (they say); in case that is not so for you, reach out with any questions that you may have.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX05rcxTjIjXCOvkqQQoiKn84EwwKFUmrq7_PoBWpPG6rJ8kNGp9pZT9Yffy9rqrfE7FK_L_4_cJqjxB2A7blI_UfxZuPpt1x0nW0cIRo9HLp2l-sdA0DWv1oB2wme5LREOPRcijYMeBphVVtPvWFki2ZQa0LJs1CI_GJ7iMsyEVdqum95nkxITec3o1Hy/s4000/20231021_161946.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX05rcxTjIjXCOvkqQQoiKn84EwwKFUmrq7_PoBWpPG6rJ8kNGp9pZT9Yffy9rqrfE7FK_L_4_cJqjxB2A7blI_UfxZuPpt1x0nW0cIRo9HLp2l-sdA0DWv1oB2wme5LREOPRcijYMeBphVVtPvWFki2ZQa0LJs1CI_GJ7iMsyEVdqum95nkxITec3o1Hy/s320/20231021_161946.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This is what the broiled eggplant chunks look like. Easier than frying!</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXOklf7UpJCSxnSOId52na-HXXbGTyMC9eN-O-ywA5M4JZSj5Bcpjeud5tuJoF02roZMHaFm-zGVknoIgaLbfblXkEayyLcn1meRTdo6tqexI4G9nKQLayzFMNKyeu1vDHZyRWNUrXa_bWWV6NsOKUnpgvRD2FG7PXPUtwz4Vy8T2aXCIE39E5RSILg6U/s2046/20231021_153605-COLLAGE%20(1).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2046" data-original-width="2046" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXOklf7UpJCSxnSOId52na-HXXbGTyMC9eN-O-ywA5M4JZSj5Bcpjeud5tuJoF02roZMHaFm-zGVknoIgaLbfblXkEayyLcn1meRTdo6tqexI4G9nKQLayzFMNKyeu1vDHZyRWNUrXa_bWWV6NsOKUnpgvRD2FG7PXPUtwz4Vy8T2aXCIE39E5RSILg6U/s320/20231021_153605-COLLAGE%20(1).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salt the eggplant, pat dry, drizzle with olive oil and broil.<br />Blister the tomatoes under the broiler.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-hmrmyXDMZpikvZdN23BjQzPH5dDo9hBKiI0dE_m5I9joddj4G6igftkKmr8BQwZOEXhB06nR1x_9UQoCSU7Fbea0MSHrONdrYHIRlm-qYrVUdE8dmDKvsqM8AQCJcRUrw60VdTYYlKuiU4UJ85oOhdQJRgk7_v_9k7yKKUL0FJYnhv_gZt7xDdxi1kP/s3596/20231021_162842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3596" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-hmrmyXDMZpikvZdN23BjQzPH5dDo9hBKiI0dE_m5I9joddj4G6igftkKmr8BQwZOEXhB06nR1x_9UQoCSU7Fbea0MSHrONdrYHIRlm-qYrVUdE8dmDKvsqM8AQCJcRUrw60VdTYYlKuiU4UJ85oOhdQJRgk7_v_9k7yKKUL0FJYnhv_gZt7xDdxi1kP/s320/20231021_162842.jpg" width="267" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymqjA3NgXWrBJZNr4ybZIUEXtmpxy16p7huF2jT3sWb89jKm-MMzVwVvVxAolneSwYxbhVNA5mHh_ED6ERvsdR1bXTN1hNso8hjsQJ_8uCma_JifikCHo6BwOh6Gj3qHoRFudPUcIEl6vMz5VM-Qg2x6orWHmypW39dgM2rmI_Ay7-PcCg8ILPh-HdTE1/s3701/20231021_163237.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3701" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymqjA3NgXWrBJZNr4ybZIUEXtmpxy16p7huF2jT3sWb89jKm-MMzVwVvVxAolneSwYxbhVNA5mHh_ED6ERvsdR1bXTN1hNso8hjsQJ_8uCma_JifikCHo6BwOh6Gj3qHoRFudPUcIEl6vMz5VM-Qg2x6orWHmypW39dgM2rmI_Ay7-PcCg8ILPh-HdTE1/s320/20231021_163237.jpg" width="259" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXz87A4kuNkMG83Akb9a-_oZExKKh-IDXqfdhNtk6ZCxQNY_8LjMhFWFSKkQVVlPGnIfCbt92pxV6BrUuQkvamXjjwQUndQ7SwKXfd-7avhCXNlrnUdSP1NSPPNdMylJwxW5ii25kre-vsTEe5DKmUFcZV48-QoBNxCcpHijjIHdo2wTar9AZ5KTJpym1/s4000/20231021_163410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXz87A4kuNkMG83Akb9a-_oZExKKh-IDXqfdhNtk6ZCxQNY_8LjMhFWFSKkQVVlPGnIfCbt92pxV6BrUuQkvamXjjwQUndQ7SwKXfd-7avhCXNlrnUdSP1NSPPNdMylJwxW5ii25kre-vsTEe5DKmUFcZV48-QoBNxCcpHijjIHdo2wTar9AZ5KTJpym1/s320/20231021_163410.jpg" width="240" /></a></div><p><br /></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoo5LM24QHAmURhDSeO-1_lU1v6z-ElzVqTnw3hiQZdvOjb0UTMzCuHrDTKlpM8KnhQQE89s3IUNSYn3Cn7fMHZmCDw54EMKp4o9kiTA1AgHJv0wjAxJn9X7SLfztkWlL2DyfoeWx3m00y12ah5yOQxOnzdQ53SEovsB172czKuWfr4anVDeCqCHNJJ93/s2901/20231021_165848.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2901" data-original-width="2740" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoo5LM24QHAmURhDSeO-1_lU1v6z-ElzVqTnw3hiQZdvOjb0UTMzCuHrDTKlpM8KnhQQE89s3IUNSYn3Cn7fMHZmCDw54EMKp4o9kiTA1AgHJv0wjAxJn9X7SLfztkWlL2DyfoeWx3m00y12ah5yOQxOnzdQ53SEovsB172czKuWfr4anVDeCqCHNJJ93/s320/20231021_165848.jpg" width="302" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nEkkwse0hLWL-zmsbyD3pM9sdqWqBa8tDHOHtM36fbRTYgAy8nKMdb_to2-CfNrksMWKzAK65zkXNjt_zKGLvkY7cjTAaDOShj9mi0Um3SbBFgnAwi11Sl8-bKVwA2rWeV5-fr_FSgqkaMgv8clQq-ZqEbzd_K2VpO87AtwkSg7dbfEMI-sMBnhFYGxl/s4000/20231021_165954%20(1).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nEkkwse0hLWL-zmsbyD3pM9sdqWqBa8tDHOHtM36fbRTYgAy8nKMdb_to2-CfNrksMWKzAK65zkXNjt_zKGLvkY7cjTAaDOShj9mi0Um3SbBFgnAwi11Sl8-bKVwA2rWeV5-fr_FSgqkaMgv8clQq-ZqEbzd_K2VpO87AtwkSg7dbfEMI-sMBnhFYGxl/s320/20231021_165954%20(1).jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Top with the chopped/diced mozzarella, more Parmesan and basil.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJsJPSACp8z1xwt0VjHOoMOvvqCsEnCKHerpyYxcJdi5vp_6IOYe0v7NHaZfPUDKCTC4yWkr-MVp8yTWMvbH2RgVmgT_KusfdecNmfsF3c_Gov3yYaR-I73WYVONsk-fWrsRgn6Qg61o6zFB3ZpToVmOgwlS4bKIpxmQ0cvcxSgRfaJ25Hv4LVgrRXOwr/s2940/20231021_170246.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2940" data-original-width="2938" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJsJPSACp8z1xwt0VjHOoMOvvqCsEnCKHerpyYxcJdi5vp_6IOYe0v7NHaZfPUDKCTC4yWkr-MVp8yTWMvbH2RgVmgT_KusfdecNmfsF3c_Gov3yYaR-I73WYVONsk-fWrsRgn6Qg61o6zFB3ZpToVmOgwlS4bKIpxmQ0cvcxSgRfaJ25Hv4LVgrRXOwr/s320/20231021_170246.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1M3mPjD6V2jmRwG9yVuICEkhTkmPT8rK3HHYhWxg24gRJlau-XQgQ9OiWk9JTS2X7sQX_dXHBNhVt3k9gdNkEzEAF0yjTvbt-udIUzXtlFvgJmIqjAzcnqvydUSMOyiIIn3uSEDr_f4-i3DOsvdAPPZp-DA-BbHf2yMLJ0_WpjNWX5uubGfgBUThH84J/s4000/20231021_170248.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1M3mPjD6V2jmRwG9yVuICEkhTkmPT8rK3HHYhWxg24gRJlau-XQgQ9OiWk9JTS2X7sQX_dXHBNhVt3k9gdNkEzEAF0yjTvbt-udIUzXtlFvgJmIqjAzcnqvydUSMOyiIIn3uSEDr_f4-i3DOsvdAPPZp-DA-BbHf2yMLJ0_WpjNWX5uubGfgBUThH84J/s320/20231021_170248.jpg" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXrr0ivV2MgNsEYG2pisagCpZwadVa0Mox6vActuo8mxbKLImxRqiTLOvq2JQh_xDAp3jfu8W1l3goTjD23_MSnvjO4X_aQd2FIuzo6rxyzAZ9psSVf8_UEwsbz4CjmpR2-eVzPxcYVWhgCrFNXZZVGLTwJ3AdfhSxNNPHxT73TjYW2Ui3Qq7WA_XZAD9/s4000/20231021_170522.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXrr0ivV2MgNsEYG2pisagCpZwadVa0Mox6vActuo8mxbKLImxRqiTLOvq2JQh_xDAp3jfu8W1l3goTjD23_MSnvjO4X_aQd2FIuzo6rxyzAZ9psSVf8_UEwsbz4CjmpR2-eVzPxcYVWhgCrFNXZZVGLTwJ3AdfhSxNNPHxT73TjYW2Ui3Qq7WA_XZAD9/s320/20231021_170522.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Buon Appetito!</td></tr></tbody></table><br />Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-40138742319023022432023-10-25T13:59:00.002-04:002023-10-25T13:59:51.979-04:00Naked Dumpling Soup<p><b>Some people sunbathe naked.</b> <b>Some <a href="https://www.abebooks.com/servlet/BookDetailsPL?bi=31667975512&searchurl=fe%3Don%26sortby%3D17%26tn%3Dnaked%26an%3Ddavid%2Bsedaris%26sgnd%3Don&cm_sp=snippet-_-srp1-_-title2" target="_blank">read Naked</a>. I like to eat naked.</b> Okay, okay! A little context. Yes, some people do lie naked in the sun. But, those who read naked are reading a memoir by David Sedaris entitled, Naked. Me? I like to eat naked Chinese dumplings...or pot stickers...or whatever they are really called in Cantonese or Mandarin or ... Actually, they're called Jiao-zi (and a long list of other names).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gbg6SGFxEmY4DD8-m1kByUpBCBYvuLZUfGqcPk97i6lz1fsb8tWrc5Cds_qvNCT43HjCrWtEUsctKzntJ2i9FPvsr6O6pHo3R8LwDPA_5he4gsAVBG3WJjpEUEWPyJEN0550u7MD46zEYPLxeBFp_lFBZIu3rOJiQkmRZ6Np2Dnz4XfZ98LPTlVCNhB2/s3041/20230830_151031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3041" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gbg6SGFxEmY4DD8-m1kByUpBCBYvuLZUfGqcPk97i6lz1fsb8tWrc5Cds_qvNCT43HjCrWtEUsctKzntJ2i9FPvsr6O6pHo3R8LwDPA_5he4gsAVBG3WJjpEUEWPyJEN0550u7MD46zEYPLxeBFp_lFBZIu3rOJiQkmRZ6Np2Dnz4XfZ98LPTlVCNhB2/w632-h640/20230830_151031.jpg" width="632" /></a></div><p><b>I love dumplings! </b>Fried, steamed, however. Soup dumplings are the best! But, I am living a low-carb life, so I only have them as a treat occasionally. But my desire for tasty dumplings does not subside for long, so how can I have my dumplings and still honor my commitment to low sugar and starch consumption? Read on. Or...just <a href="https://drive.google.com/file/d/1fK_Cy3GPKhgfUrizSvplorWwf782_Dsk/view?usp=sharing" target="_blank">click here for a printable recipe.</a></p><p><b>Naked dumplings!</b> And what can I do to make this a complete meal? Add vegetables, of course! I present to you, Naked Dumpling Soup with Oyster Mushrooms & Baby Bok Choy. <a href="https://drive.google.com/file/d/1fK_Cy3GPKhgfUrizSvplorWwf782_Dsk/view?usp=sharing" target="_blank">And here's the recipe,</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSM3SNX1MFAyF2OfdGKQ1p26JEY5d3-GZ7eAK8MIZtaxEW3c_ZGm_zWuUn-Mhxb6CcCFncXSoeXvhxTGORHQE-9WuVCA146TjQhWX99reOWOOUzQOCKBI-5AI46niHgjNvkivTuHCnp3xExXTCocwVz52Ca8ezV31uTKnOFEkLkRqCKy3O3JYAe-DJedSJ/s3310/20230830_180834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3310" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSM3SNX1MFAyF2OfdGKQ1p26JEY5d3-GZ7eAK8MIZtaxEW3c_ZGm_zWuUn-Mhxb6CcCFncXSoeXvhxTGORHQE-9WuVCA146TjQhWX99reOWOOUzQOCKBI-5AI46niHgjNvkivTuHCnp3xExXTCocwVz52Ca8ezV31uTKnOFEkLkRqCKy3O3JYAe-DJedSJ/w580-h640/20230830_180834.jpg" width="580" /></a></div><br /><p><a href="https://drive.google.com/file/d/1fK_Cy3GPKhgfUrizSvplorWwf782_Dsk/view?usp=sharing" target="_blank">For a printable recipe, click here.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJIK-RQWjfLOiplPJaRsqvOldnuI8dcSja_ruEkkg5gQYZfqhno9iaPS91SSrAbzvxGzd0AMmh-_QM7bJwxpI9QDwLYGylfvptliOYYL8STLI2eGZU3Tf7Yeutsxa6_S1Blx90WWR0SXgwTvrPzISUFjulBs-M8KOTDSD7ODe459MUZbVAd04BbJvzAGv/s2046/20230830_085707-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJIK-RQWjfLOiplPJaRsqvOldnuI8dcSja_ruEkkg5gQYZfqhno9iaPS91SSrAbzvxGzd0AMmh-_QM7bJwxpI9QDwLYGylfvptliOYYL8STLI2eGZU3Tf7Yeutsxa6_S1Blx90WWR0SXgwTvrPzISUFjulBs-M8KOTDSD7ODe459MUZbVAd04BbJvzAGv/w640-h640/20230830_085707-COLLAGE.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-hjkcrw-s4XyhzKEwKYVCB56TXSGqwSNyI8pmuG2clQrBHR04S5Q2baZW_m1ieziKqTLqX3hGI6ZHHeKohLXxpkKndOl3T1SriBgPiEGVvZ7jTC4Z9mQvMuI6UTjQtNf1KooAseiuC-nd_JvZPF3-aZocu1DrV7XQWlUJINcAzhMxTkUxyWZV0BjdJdm/s2046/20230830_143145-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-hjkcrw-s4XyhzKEwKYVCB56TXSGqwSNyI8pmuG2clQrBHR04S5Q2baZW_m1ieziKqTLqX3hGI6ZHHeKohLXxpkKndOl3T1SriBgPiEGVvZ7jTC4Z9mQvMuI6UTjQtNf1KooAseiuC-nd_JvZPF3-aZocu1DrV7XQWlUJINcAzhMxTkUxyWZV0BjdJdm/w640-h640/20230830_143145-COLLAGE.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-29690960642751526462023-10-12T01:00:00.001-04:002023-10-12T01:00:00.142-04:00Charred Wedgies!<p>No, no! I meant Charred WEDGES, as in cabbage wedges. But, I think the title got your attention, yes? So, if you're here for <a href="https://drive.google.com/file/d/1Lt2rSz5ynaJ_Ew9rlk7U4-dAGtKhzvMF/view?usp=sharing" target="_blank">the Wedgies or Wedges recipe, click here.</a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdifhjb7OF-9CHjFeJy4zgAgI8KlYJ4y4r5nC6HSBRJMbf9dIfz-hinsGEPGAoKikDyzgOOixQl6x3-nyQTloJUW4W2qQWy1kOUbiUDmz6BG9TtM9oZP-51vvB8fhB8e8L0pnnp9VF6SlxLa-lSBesCd2Kap8upNb1pNvBaxlN1V-dfuKC6oG3YLo49B2/s3524/20230925_131832%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3524" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdifhjb7OF-9CHjFeJy4zgAgI8KlYJ4y4r5nC6HSBRJMbf9dIfz-hinsGEPGAoKikDyzgOOixQl6x3-nyQTloJUW4W2qQWy1kOUbiUDmz6BG9TtM9oZP-51vvB8fhB8e8L0pnnp9VF6SlxLa-lSBesCd2Kap8upNb1pNvBaxlN1V-dfuKC6oG3YLo49B2/w544-h640/20230925_131832%20(1).jpg" width="544" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>In the United Kingdom</b>, <a href="https://www.wikiwand.com/en/Pointed_cabbage" target="_blank">Hispi Cabbage</a>, a type of conical-shaped variety with looser leaves, is extremely popular. The leaves are more tender than our standard cabbage, thus requiring less cooking time. I was fortunate to be in the U.K. recently, specifically in a pub in London, and I ordered a steak pie with a charred Hispi cabbage wedge. Back home, I was curious, so I had to create my version using the type of cabbage available to me. <a href="https://drive.google.com/file/d/1Lt2rSz5ynaJ_Ew9rlk7U4-dAGtKhzvMF/view?usp=sharing" target="_blank">Want the recipe now? Click here.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVg1rZADj4N-wvoeL16FLiPAI1nSZB15mr_Anwf80S18xf1R9Qi5PyP7HuyaF0CnXSbLtaI2K6SWwLVbd91wIP7HFVo8E6WJQ3gPlRBwfW36JgHpYAGOlSfw5NG5nftx97eR-ZlqhNi-A0pZAXJKR3YI4vop4iYduj_5wmLjiTTO0BUcHWzS9Q7E_Cznb/s1920/hispi%20cabbage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1466" data-original-width="1920" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVg1rZADj4N-wvoeL16FLiPAI1nSZB15mr_Anwf80S18xf1R9Qi5PyP7HuyaF0CnXSbLtaI2K6SWwLVbd91wIP7HFVo8E6WJQ3gPlRBwfW36JgHpYAGOlSfw5NG5nftx97eR-ZlqhNi-A0pZAXJKR3YI4vop4iYduj_5wmLjiTTO0BUcHWzS9Q7E_Cznb/s320/hispi%20cabbage.jpg" width="320" /></a></div><br /><p><b>Charred cabbage wedges are easy to prepar</b>e, and require very little prep work. Remove the outer layers of leaves, trim off the end of the core, cut into small wedges, season and sear in a hot cast iron skillet or one that has a heavy and thick bottom. Flip once, add water, cover and continue cooking until tender. Serve hot or put on a platter to serve warm or at room temperature with a bit of broiled pork. Curious? Keep reading</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaDBcjeQ1RECQG81kDTkhCy3GuGYy7OS0T9TkGJNdOGJIbW4gc6nNrVvp0v0TT093LKGrV7hfMaY8lUEPN86Brma4cb0N_aCEVD5zu0TMHSjt7XIUzwuLmqDjCpvUZELOu20AZSMkkLGpwK883z1dk4Rk54MeHazjItjA8MY8rPyTGmbF4Bb56jN1qU0G/s3380/20230925_131707.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3380" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaDBcjeQ1RECQG81kDTkhCy3GuGYy7OS0T9TkGJNdOGJIbW4gc6nNrVvp0v0TT093LKGrV7hfMaY8lUEPN86Brma4cb0N_aCEVD5zu0TMHSjt7XIUzwuLmqDjCpvUZELOu20AZSMkkLGpwK883z1dk4Rk54MeHazjItjA8MY8rPyTGmbF4Bb56jN1qU0G/w568-h640/20230925_131707.jpg" width="568" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The fresh and colorful dressing for serving over the cabbage</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxhpeOxI7cVZwtISVNcHTR52RoM90_qKVPIU90RbSw5cvYL427kHp570N9rcdxGnYVxKJazMDgszODOY4aAkE_p5pNw1lV34hkjGADAjGl5tR3H-49zoiVdtYd5uRC-oVM6HpXC9DscvnplkbfTuka8wqxfKOPnU-zjoMzcrdtjUZyM_ZGgVV7iJBewRk/s4000/20230925_125115.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxhpeOxI7cVZwtISVNcHTR52RoM90_qKVPIU90RbSw5cvYL427kHp570N9rcdxGnYVxKJazMDgszODOY4aAkE_p5pNw1lV34hkjGADAjGl5tR3H-49zoiVdtYd5uRC-oVM6HpXC9DscvnplkbfTuka8wqxfKOPnU-zjoMzcrdtjUZyM_ZGgVV7iJBewRk/w480-h640/20230925_125115.jpg" width="480" /></a></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nS58e6O2RUmAzmA57Lo5ERcvDUIZuLSz_hMGGN3eLTy80Q8jUWXyhva0MCq6M-0MCGx2nf_NQUHhCUek_32ACkML4gKbjjRmk9AaRVT3MbxqH9_PIgbZRPu-6O09RGm2AdBppNijl4FZdg8xmRS4HUYDaVjFxqxhlbTI-vf_aAJh0HYjqb_PnbvaHXE3/s4000/20230925_125139.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nS58e6O2RUmAzmA57Lo5ERcvDUIZuLSz_hMGGN3eLTy80Q8jUWXyhva0MCq6M-0MCGx2nf_NQUHhCUek_32ACkML4gKbjjRmk9AaRVT3MbxqH9_PIgbZRPu-6O09RGm2AdBppNijl4FZdg8xmRS4HUYDaVjFxqxhlbTI-vf_aAJh0HYjqb_PnbvaHXE3/w640-h480/20230925_125139.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;">Pair your wedges with pork,</b><span style="text-align: left;"> specifically pork steaks. Yes, such a cut exists. It is typically cut from a pork shoulder or Boston Butt. The easiest way to cook these steaks is to use your broiler pan. See an earlier post for other ideas. Remove the top part of the broiler, set the steaks in the broiler pan and season. I like salt, pepper, oregano and olive oil. The oil will help the quick browning of the steaks. Massage everything with your hands, and slide the top of the pan back onto the broiler pan as you move the steaks to the top.</span></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpzPr8r-1JvWTMkd78QpjJtih3VgNDFpYQU_kYKgsokZs7pC2pWLXs2R8iJ99JTRPVNZqJlKQc2C6AjtayFcnRIM562qLZtjEou79P1gVRDELSWIj8r4VOB15l76RBjovBY0lqL77-utEVEK0U_QVUehiL-_A3fhl_LD2m2u8ZZwkazIvje0fmEdqlWuP/s4000/20230925_124100.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpzPr8r-1JvWTMkd78QpjJtih3VgNDFpYQU_kYKgsokZs7pC2pWLXs2R8iJ99JTRPVNZqJlKQc2C6AjtayFcnRIM562qLZtjEou79P1gVRDELSWIj8r4VOB15l76RBjovBY0lqL77-utEVEK0U_QVUehiL-_A3fhl_LD2m2u8ZZwkazIvje0fmEdqlWuP/w640-h480/20230925_124100.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like to score one side of the steaks, season with salt, pepper, maybe oregano, and olive oil.<br /><br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><b>Wedgies or Wedges? Have fun</b> with what you call my cabbage recipe, and play around with it to make it your own. Add a little heat, use your favorite season, finish with a light drizzle of sweet barbeque sauce. </div><br /><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-91562066057792224682023-10-06T01:00:00.001-04:002023-10-06T01:00:00.165-04:00The Easiest Appetizer for Al-Fresco Dining<p><b>Yes, absolutely.</b> It's<span style="color: red;"><b> as easy as grabbing two hot Italian sausage links</b></span>, removing the casing, shaping the ground meat into meatballs and cooking in a non-stick pan! When they come out of the pan, hit them with grated Parmesan cheese, gather up the wine glasses and head to the patio. You can add pistachios and a few cheese slices to round things out, but you can also keep it super simple with the meatballs only.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKHjZD8-viG2VC3eYw24ZZ0SWXaR6ky0Fg66wBMHEuZ1jn3uSquaor0DWdiJdFeNe43wEbM29oAvAm_5JFUw85cEHgHb3CxFQVPMTrLXdiJFDPIGVsPAmzDJwTc4foiYm3re1QsUbwc4dGjDlZeKwmrGULLsT7uj5_ssCqWF5txr1msRGxoAwb6O7hzTJ/s4000/20230922_173938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKHjZD8-viG2VC3eYw24ZZ0SWXaR6ky0Fg66wBMHEuZ1jn3uSquaor0DWdiJdFeNe43wEbM29oAvAm_5JFUw85cEHgHb3CxFQVPMTrLXdiJFDPIGVsPAmzDJwTc4foiYm3re1QsUbwc4dGjDlZeKwmrGULLsT7uj5_ssCqWF5txr1msRGxoAwb6O7hzTJ/w640-h480/20230922_173938.jpg" width="640" /></a></div><p><b>If you're dining <i>al-fresco</i></b>, and who wouldn't want to at this time of the year, this is an easy appetizer for grabbing and taking outside with your drink of choice. It's gorgeous out there on your deck or patio. Hey, any grassy patch with chairs will do. We're enjoying our new patio until it gets too cold to do so, and then we're still going to enjoy it around the fire pit.</p><p>Did you miss the recipe? It's in the introduction! I'll put it here too.</p><p></p><ol style="text-align: left;"><li>Grab a couple of hot Italian sausage links</li><li>Remove the casing</li><li>Shape the ground meat into small meatballs</li><li>Cook in a non-stick pan over medium-high heat</li><li>Serve the meatballs in a bowl or plate. Dust them with grated Parmesan cheese.</li><li>Use more links if you have more people.</li><li>Was that easy enough?</li></ol><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqZ39UxqoPmxgevAPcSIPxXjPYuH8xpF_VmAxgbgaxinPPAt15Ex_mJA0mwjE7jouMK6as-Gjhq2-_68rcqifrGV5Ux8jXcHOFB5vtUOuhJj2Ww1fl60lwkCyi1jihjYfnti-w5q0mPHfH2ae6EkCbMZYPqte-qmnuJzoQ7UOR6H7g6vO2SGMHjbNxkvg/s4000/20230922_174057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqZ39UxqoPmxgevAPcSIPxXjPYuH8xpF_VmAxgbgaxinPPAt15Ex_mJA0mwjE7jouMK6as-Gjhq2-_68rcqifrGV5Ux8jXcHOFB5vtUOuhJj2Ww1fl60lwkCyi1jihjYfnti-w5q0mPHfH2ae6EkCbMZYPqte-qmnuJzoQ7UOR6H7g6vO2SGMHjbNxkvg/w480-h640/20230922_174057.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Technically, these are hors d'oeuvres, but <br />we'll call the appetizers just to keep things simple<br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0ragzitqzFteKc2xW6mbvmiFY3d-886oXnUt3fkhStR4wXPWADqx7Kx2Crpvoiu5_w0TARkf9786msyT8QYEZliYADRysL_S0QQpRfIHILYIbKhzYjxrGOcvCPyoZxtZkJhvofLzTtnt0JEcMLn1mro18xNEqpYiXRYGLeefyd56QnVxiugft-jYutY-/s4000/20230922_182211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0ragzitqzFteKc2xW6mbvmiFY3d-886oXnUt3fkhStR4wXPWADqx7Kx2Crpvoiu5_w0TARkf9786msyT8QYEZliYADRysL_S0QQpRfIHILYIbKhzYjxrGOcvCPyoZxtZkJhvofLzTtnt0JEcMLn1mro18xNEqpYiXRYGLeefyd56QnVxiugft-jYutY-/w480-h640/20230922_182211.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So good with your favorite cocktail, but wine or beer will be just as good.</td></tr></tbody></table></div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlLhDxMWjI20rsMBGzds5wZvrHY6SVEAJckuHZYg7N1TP6b6-GrwUNk4_yiEJZhCEnsuAtPJMehKupn7yi0BtREx1Q96nFTheaiQo_47y5GHv0DvHDraAndNfTz_7lr3d1OAmmOBP_CmUbK8wf_1eYFQ-N4bAjSkZ4RJcsp8qRFxy0XNfT9z7hdHFzxiP/s4000/20230922_174053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlLhDxMWjI20rsMBGzds5wZvrHY6SVEAJckuHZYg7N1TP6b6-GrwUNk4_yiEJZhCEnsuAtPJMehKupn7yi0BtREx1Q96nFTheaiQo_47y5GHv0DvHDraAndNfTz_7lr3d1OAmmOBP_CmUbK8wf_1eYFQ-N4bAjSkZ4RJcsp8qRFxy0XNfT9z7hdHFzxiP/w480-h640/20230922_174053.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make more. If you have more people with you, use four links or more</td></tr></tbody></table><br /><div><br /></div><p></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-47654168860646253892023-10-02T07:59:00.001-04:002023-10-02T08:02:58.213-04:00Baked Zucchini Rolls<p><b>This recipe was born from a need to use up leftover vegetables</b> in my refrigerator--a bit of this and a bit of that. Fortunately, I kept up with quantities and ingredients, because the result was a most delicious vegetarian entree. I reproduced it again recently. One of our dinner guests said that it was one of the most flavorsome dishes that he's ever had. For a world traveler, that is quite a complimentary statement! Thank you, Pat Nolan! <a href="https://drive.google.com/file/d/1DyKDonGXY3Fy0IPYpm2u1q7p3CpN-ho4/view?usp=sharing" target="_blank">You can find the recipe here. </a>I've included photos of all of the steps, which are on the third page. If you don't need them, print pages 1 to 2 only.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq-l051mzqf0ibUu3TKnzVtBLVQH1CwbKq0C4IOnPrnnFe71zdSY9QolSfH3kYfqkRX9-M5cbG0SL5e1rRTbWvDvnlRIYX7FO9E8nKaYPIkSHe7iIdwXaftMat3otVz7vPxKqxWhmmfh0z7A2l8XZQmk2dzyoWpCTU3gqPVv_VFKL3XsTe69twlYpNIDA/s2679/20230723_123735.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2181" data-original-width="2679" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq-l051mzqf0ibUu3TKnzVtBLVQH1CwbKq0C4IOnPrnnFe71zdSY9QolSfH3kYfqkRX9-M5cbG0SL5e1rRTbWvDvnlRIYX7FO9E8nKaYPIkSHe7iIdwXaftMat3otVz7vPxKqxWhmmfh0z7A2l8XZQmk2dzyoWpCTU3gqPVv_VFKL3XsTe69twlYpNIDA/w640-h522/20230723_123735.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>My recipe will serve four people when served with a side salad</b>. While they appear to be quite large and dense in the photos, the zucchini rolls are about four inches wide and relatively light and delicate. Yes, there are cheeses in this recipe, but nothing is overwhelmingly filling. Nutritionally, however, they are loaded. We use spinach, onions, garlic, tomatoes, zucchini and extra-virgin olive oil, so all of our nutrition bases are loaded! <a href="https://drive.google.com/file/d/1DyKDonGXY3Fy0IPYpm2u1q7p3CpN-ho4/view?usp=sharing" target="_blank">Get that that recipe here.</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>This recipe will serve more people</b> when used as an appetizer course. Depending on the number of people at your table, serve this up as your first course with one or two rolls per person.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69erc2_H1wNX4rmgAyibz9Q9XlH-Juna3wtGyHd5Q4HEIj5P6gdLa1ZuaZvOkuQQ9ijnOjB8XPT5JGLnRX4gp7IqCjOHIrN2L1i4Ib-xEbwxy4_Iy4WDMlSlgECGwrzkdS-Kpxev36E3npM9J9IuBkcuh564Fn1hIKkaOmedl_iNDI2YfaX8maAzOogWP/s2608/20230723_123947.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2580" data-original-width="2608" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69erc2_H1wNX4rmgAyibz9Q9XlH-Juna3wtGyHd5Q4HEIj5P6gdLa1ZuaZvOkuQQ9ijnOjB8XPT5JGLnRX4gp7IqCjOHIrN2L1i4Ib-xEbwxy4_Iy4WDMlSlgECGwrzkdS-Kpxev36E3npM9J9IuBkcuh564Fn1hIKkaOmedl_iNDI2YfaX8maAzOogWP/w640-h634/20230723_123947.jpg" width="640" /></a></div><br /><p><b>Low-carb and thoroughly satisfying.</b> I'm eating with fewer starches and sugar in my diet, which is one reason that I find this recipe so comforting. I've made lasagna using eggplant and zucchini, but it just doesn't satisfy they way these dainty rolls do. I hope you'll agree with me.</p><p><b>The most difficult part of this recipe is</b> using a vegetable peeler or a mandoline to make the paper-thin zucchini slices. I slice down to the seeds, make a turn and slice away until I hit seeds again, and repeat. Depending on the size of the zucchini, you will make two to three turns. Vegetables don't come in uniform sizes, and this is why I recommend getting more zucchini than I have in the list of ingredients. Even if the total weight is the same, my zucchini may be thicker and shorter than the zucchini available at your grocery store or farmers market.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JJyljgyzk8to0v7UmKpUriM-oifAiofV1sBmUSRTw73WIL_CM_PNUOocIg-cr7lPWLWrHEL1FLybtUXx-swHlf3hj0_hMRjOYLmaBivF0rLxpOjp9tMp_-UueqP6gzCtkHE3DjSqWg97iER4QoQQTAOFl-8JGDwWP54Jmy-w5sCyq0_5SXS4w8kleCTQ/s3333/20230723_113812.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3333" data-original-width="2937" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JJyljgyzk8to0v7UmKpUriM-oifAiofV1sBmUSRTw73WIL_CM_PNUOocIg-cr7lPWLWrHEL1FLybtUXx-swHlf3hj0_hMRjOYLmaBivF0rLxpOjp9tMp_-UueqP6gzCtkHE3DjSqWg97iER4QoQQTAOFl-8JGDwWP54Jmy-w5sCyq0_5SXS4w8kleCTQ/w564-h640/20230723_113812.jpg" width="564" /></a></div><p><b>Begin by making the sauce in the oven</b>. That's right! No stirring a pot. Put all the sauce ingredients in a large ceramic or glass baking dish and pop that in the oven. The sauce does its thing for 30 minutes while you stuff the zucchini. Easy enough, but it does take a little time.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HwVI4DBs8ebqe8xZ9_J4jvN6TtWVx2bz6oFhNF3s6NueDtqxfJ886pQOUZSJwHZc3B9P7nRO6yGUF1ZEDbEzSQuVxmOxm4LCyD-HfmQUAWHcQZPrGQg4Zsp7tfFQSHvwEHwxpBcwPEXepC96hXZDUvuSC-YkHaZMhuZNibOlUNHNbKk_5r50iWdOezi0/s4000/20230723_103922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HwVI4DBs8ebqe8xZ9_J4jvN6TtWVx2bz6oFhNF3s6NueDtqxfJ886pQOUZSJwHZc3B9P7nRO6yGUF1ZEDbEzSQuVxmOxm4LCyD-HfmQUAWHcQZPrGQg4Zsp7tfFQSHvwEHwxpBcwPEXepC96hXZDUvuSC-YkHaZMhuZNibOlUNHNbKk_5r50iWdOezi0/w480-h640/20230723_103922.jpg" width="480" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0qhmio_qW2q8eVdhTyXfq2AkdmM-H6taC3IPyHkZYik1PWlcnoBxaMegtNP4V5LcwmsU9He2SoXrHj2buOfDzPdChF5imxyI6MKJIyiRMuECq9Bu78w9MzobOYhGl1yiItQ8kKMjWYUYC7beMp3Wlyt5BRqb-ujvRQcVBpaozTl5BkvWLJ8U4QWDnWaF/s4000/20230723_104711.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0qhmio_qW2q8eVdhTyXfq2AkdmM-H6taC3IPyHkZYik1PWlcnoBxaMegtNP4V5LcwmsU9He2SoXrHj2buOfDzPdChF5imxyI6MKJIyiRMuECq9Bu78w9MzobOYhGl1yiItQ8kKMjWYUYC7beMp3Wlyt5BRqb-ujvRQcVBpaozTl5BkvWLJ8U4QWDnWaF/w480-h640/20230723_104711.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grating the tomatoes is genius because you're left with the peel. It's<br />the way of most Greek women who've learned the old traditions.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu62eEQ4IOYdCj6WR0tZfdU4j7jrujliZjBLhhvvHAh4pE2StYs6w7hPyS3EN85-vr0VsGdnl2jyk05L8TDBT0GToJiJoBGaWWLx4Yi-vg5MBhRtKL0XyMwWiNwPAXq0RUaOlIM9pcnpW5wNYLiCGiO_0_4q_W37poeQRS5ObxoTghGF9uZ8oGL-0p9Uy/s4000/20230723_110455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu62eEQ4IOYdCj6WR0tZfdU4j7jrujliZjBLhhvvHAh4pE2StYs6w7hPyS3EN85-vr0VsGdnl2jyk05L8TDBT0GToJiJoBGaWWLx4Yi-vg5MBhRtKL0XyMwWiNwPAXq0RUaOlIM9pcnpW5wNYLiCGiO_0_4q_W37poeQRS5ObxoTghGF9uZ8oGL-0p9Uy/w480-h640/20230723_110455.jpg" width="480" /></a></div><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhZUar4tCi4nS9UPNKf9IxXAvYjA4TYUFDu0t7Y1-1bsvduBsaQATIGraW55vxol0nEgUHdslPQCACWbfHD8d4jmqoqGhyphenhyphen8uxUXZJ6qqYWeumTXh4H3dBPWgejo1uHfiFRyEV3mSVffy7OnP_72tpyN2WTdGCY1X54vcvd4bGEFMF_4EfWCA7Hd_CRYZC/s2046/20230723_110932-COLLAGE.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2046" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhZUar4tCi4nS9UPNKf9IxXAvYjA4TYUFDu0t7Y1-1bsvduBsaQATIGraW55vxol0nEgUHdslPQCACWbfHD8d4jmqoqGhyphenhyphen8uxUXZJ6qqYWeumTXh4H3dBPWgejo1uHfiFRyEV3mSVffy7OnP_72tpyN2WTdGCY1X54vcvd4bGEFMF_4EfWCA7Hd_CRYZC/w640-h640/20230723_110932-COLLAGE.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Making the rolls.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3wrK1FROoG8KatppvJ81XhFwoMhf0H-L549oN6aUywJAx-j7wRojJAghhIQ67DUIHPt1xea5qNLE_eNuwG2a-Xy-raWa6JwZqGLCdwthcuEBNQcn1zMAAlbSORvSUmbdzTE3qbAns8t2y5RRvKTGTvUYSf2CqrWmwKqYb-bY9jXmN5vR7m5fKyOx-tHf/s2046/20230723_103152-COLLAGE.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2046" data-original-width="2046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3wrK1FROoG8KatppvJ81XhFwoMhf0H-L549oN6aUywJAx-j7wRojJAghhIQ67DUIHPt1xea5qNLE_eNuwG2a-Xy-raWa6JwZqGLCdwthcuEBNQcn1zMAAlbSORvSUmbdzTE3qbAns8t2y5RRvKTGTvUYSf2CqrWmwKqYb-bY9jXmN5vR7m5fKyOx-tHf/w640-h640/20230723_103152-COLLAGE.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The sauce that makes itself in the oven.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitxINrMsC3u_ihaCUc3hNGVOYIw4lf88PHy7IcO9zNKqwrzY2n9bzBBaQTAi6-aDW0rc834CUjt-PYjnpfEEjvCnlUVDe2Btvq7K_0MsUNaz1-mvN1TQ6cjt91zyZ_vy45AHb0iV3O0Nrqr35nlsvx3i9cdEAQy9IhoQbkBpRPwag26rBsq1baXI3UPDT/s2790/zucchini%20rolls%20with%20parmesan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1793" data-original-width="2790" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitxINrMsC3u_ihaCUc3hNGVOYIw4lf88PHy7IcO9zNKqwrzY2n9bzBBaQTAi6-aDW0rc834CUjt-PYjnpfEEjvCnlUVDe2Btvq7K_0MsUNaz1-mvN1TQ6cjt91zyZ_vy45AHb0iV3O0Nrqr35nlsvx3i9cdEAQy9IhoQbkBpRPwag26rBsq1baXI3UPDT/w640-h412/zucchini%20rolls%20with%20parmesan.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The rolls are dusted with Parmesan cheese and put back in the oven.<br />Photo: Pat Nolan</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsDWhq0KZLO7jcvWXjdhRdQDFzAKD836nMzJZu45_j20iYgR0TKB18eYCBXMq5BTq_pkCIFfqMfYH4YKq6Py65huS4IOkU-bQDp8lF3IMnWKr3x1cVBCOaFe4p2VIU_ByuygPBLg3dvgZIj2pq1nHeTyrYtsvS8eI0E-2cl2iHGsP1oyPiiySepN4gF26/s2417/zucchini%20rolls%20Despina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2417" data-original-width="1991" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsDWhq0KZLO7jcvWXjdhRdQDFzAKD836nMzJZu45_j20iYgR0TKB18eYCBXMq5BTq_pkCIFfqMfYH4YKq6Py65huS4IOkU-bQDp8lF3IMnWKr3x1cVBCOaFe4p2VIU_ByuygPBLg3dvgZIj2pq1nHeTyrYtsvS8eI0E-2cl2iHGsP1oyPiiySepN4gF26/w528-h640/zucchini%20rolls%20Despina.jpg" width="528" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Allow the rolls to cool for 15 minutes before taking to the table.<br />Photo: Pat Nolan</td></tr></tbody></table><br />Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-72524687537738224762023-09-23T07:53:00.001-04:002023-09-23T07:53:36.643-04:00EASY SALMON BAKE<p>Really! I promise you that this will take 15 minutes in the oven...ONLY. <a href="https://drive.google.com/file/d/1R2kLYuENK8eIJZWGRWkzwYK4FcVW0ZC3/view?usp=sharing" target="_blank">Here's the recipe</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1uK2ltcOzRaZu6yIKfLMvDwmbYiK3vjVw849vkKbd7n5eVNv9laO8DJFHb03L68twF3akV6H8RLu84bl6bA9mLw3P2MoRMF3xKKBbThHzH0MsThT4T5DKG14xBi8cWOIE4zWmTGoo1JCFi7C93TsEAxacui551Pz_SDg3IJ7Mg6ZM8VRd-2eHD8L3REm/s2147/20230624_180612-EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1680" data-original-width="2147" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1uK2ltcOzRaZu6yIKfLMvDwmbYiK3vjVw849vkKbd7n5eVNv9laO8DJFHb03L68twF3akV6H8RLu84bl6bA9mLw3P2MoRMF3xKKBbThHzH0MsThT4T5DKG14xBi8cWOIE4zWmTGoo1JCFi7C93TsEAxacui551Pz_SDg3IJ7Mg6ZM8VRd-2eHD8L3REm/w640-h500/20230624_180612-EDIT.jpg" width="640" /></a></div><br /><p><b>Let's talk salmon. </b>First, hunt for wild-caught salmon in your local grocery stores. Why wild-caught? You be the judge. This is a <a href="https://time.com/6199237/is-farmed-salmon-healthy-sustainable/" target="_blank">TIME magazine article from 2020 about farm-raised salmon</a>. And here's a <a href="https://daveasprey.com/farm-raised-salmon-vs-wild-salmon/#ref-list" target="_blank">quick summary from bio-hacker Dave Asprey.</a> I am also including this<a href="https://myemail.constantcontact.com/Wild-Salmon-Omega-3-s---Heart-Disease---Stanford---Mayo-Clinic-Reports.html?soid=1011041174539&aid=jhKu73Y_9VM" target="_blank"> "Did You Know" list from the Wild Alaska Seafood Company,</a> even though they benefit from promoting wild-caught fish.</p><p>We buy canned wild-caught salmon from our local grocery stores and packaged fresh salmon from Sam's Club. The only wild-caught salmon they offer is sockeye, which is lower in fat, but high in flavor and with much higher levels of Astaxanthin, a great anti-inflammatory component found only in salmon. There are two sides of salmon in each package. We cook one and freeze the other. While there are many ways to enjoy salmon, this has become our favorite. <a href="https://drive.google.com/file/d/1R2kLYuENK8eIJZWGRWkzwYK4FcVW0ZC3/view?usp=sharing" target="_blank">Grab the recipe here.</a></p><p><b>My easy baked salmon</b> recipe requires a preheated oven set to 425F and one rack moved to the top. You mix the coating, place one side of salmon on a parchment paper lined sheet pan, score the salmon in serving portions (cut through to the skin) and spread the coating over the fish. Place into the preheated oven and wait 10 minutes. Turn on the broiler to high, and broil for about 3 minutes. There's dinner! If you use another type of salmon, you may have to cook it longer. <a href="https://drive.google.com/file/d/1R2kLYuENK8eIJZWGRWkzwYK4FcVW0ZC3/view?usp=sharing" target="_blank">For a printable version of the recipe, click here.</a> Print just the first page for the recipe or both pages if you want the photo instructions also.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_cHf49KY4RfYIyq9_fe0x34blPepXnhw7zTG-Su1ZASPIJ2VmHe9xww1z1zDBJplSzk9fVzoBRjcaEklFUoQLSQIoki9mWG7oLJVhlfIaPz_L_mA3eappt9A1J297vq2S7UtktmWV7PLS7gpXi2o0vjtG3R3Ed0CwTuSaeRpgaC-7K8Npjal5mMld7RO/s4000/20230624_173920%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_cHf49KY4RfYIyq9_fe0x34blPepXnhw7zTG-Su1ZASPIJ2VmHe9xww1z1zDBJplSzk9fVzoBRjcaEklFUoQLSQIoki9mWG7oLJVhlfIaPz_L_mA3eappt9A1J297vq2S7UtktmWV7PLS7gpXi2o0vjtG3R3Ed0CwTuSaeRpgaC-7K8Npjal5mMld7RO/w640-h480/20230624_173920%20(2).jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdBuiCPME0JiHG4DQPQ4pohzDopFcaJwvYsS6kDO0ggWhmBEqHl8P4Xd5PXI0F3WLOs5_Eq8oOegiNrFRcXh2-Rl0nOhxjJt0W_Oggw04Ve9BhOauGxyp8nGEfROoUeVklghivobWc1IxvWGs7l-MYJ9bIIWnGfkpQHYjRGlronp4KXuZ1HYsO9iNlNyU/s4000/20230624_174055%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdBuiCPME0JiHG4DQPQ4pohzDopFcaJwvYsS6kDO0ggWhmBEqHl8P4Xd5PXI0F3WLOs5_Eq8oOegiNrFRcXh2-Rl0nOhxjJt0W_Oggw04Ve9BhOauGxyp8nGEfROoUeVklghivobWc1IxvWGs7l-MYJ9bIIWnGfkpQHYjRGlronp4KXuZ1HYsO9iNlNyU/w640-h480/20230624_174055%20(2).jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaJMvt4wmnaZK2te57xRdOtbEa6P5wopmIjrzGb88RZJ_7niEL0zQKsmtrC-TSRF0F7Nsc3tRCK76wn7AKMf492h2uxvwDBGyYKQ0mGx2ZMlBDxkDpXlhTZCpS0pvHUbmNoyCah1HHj_MUDXqLrA0zJ5snbjE1Ox7xtxi-A45sN4c8xmdLw0xoKC2y2se/s3422/20230624_180612%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3422" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaJMvt4wmnaZK2te57xRdOtbEa6P5wopmIjrzGb88RZJ_7niEL0zQKsmtrC-TSRF0F7Nsc3tRCK76wn7AKMf492h2uxvwDBGyYKQ0mGx2ZMlBDxkDpXlhTZCpS0pvHUbmNoyCah1HHj_MUDXqLrA0zJ5snbjE1Ox7xtxi-A45sN4c8xmdLw0xoKC2y2se/w562-h640/20230624_180612%20(4).jpg" width="562" /></a></div><br /><p><br /></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-77942275052844754342023-09-14T01:00:00.001-04:002023-09-14T01:00:00.140-04:00Louis, Louie<p><b>The origin of the Shrimp Louie salad is a tad confusing.</b> One source says it was actually Crab Louie, and that the recipe originated in Seattle. Another source calls it Shrimp Louie and claims a San Francisco origin. And then there's the dressing recipe which varies slightly. And how about the spelling? I've seen LOUIS and LOUIE! And then we have a myriad of variations from celebrity chefs--they all sound great!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBIkiO8HL57j5tFosqqTVDoXcrvIkwT4PQcLTSSL_VOnHTDxoY2rsRYSuZbGv7iuA9zpwpl4yF43qP9if3FCpfsagWJGpWal2RnNkTQ-ZQ49nDx8DSpBPzp-w5zCKwzzMC8SPjF99TjTDyR6PWH2-8q4FuVORYtleQpHEDK_FFhfxyviOVBL2zvLwJ5Ll/s2218/20230810_182519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2218" data-original-width="2204" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBIkiO8HL57j5tFosqqTVDoXcrvIkwT4PQcLTSSL_VOnHTDxoY2rsRYSuZbGv7iuA9zpwpl4yF43qP9if3FCpfsagWJGpWal2RnNkTQ-ZQ49nDx8DSpBPzp-w5zCKwzzMC8SPjF99TjTDyR6PWH2-8q4FuVORYtleQpHEDK_FFhfxyviOVBL2zvLwJ5Ll/w636-h640/20230810_182519.jpg" width="636" /></a></div><br /><p><b>My relationship with Shrimp Louie </b>goes back to the 1970s. Where I first had it, I just cannot remember, but likely in Florida, which is where I lived back then. Over the years I forgot about it, but since my first visit to <a href="https://www.seacaptains.com/about-us/" target="_blank">the Sea Captain's House restaurant in Myrtle Beach</a>, I've always ordered it. Always. The Sea Captain's House is an iconic old-school restaurant, the kind of place that you'd take your grandmother, your elderly aunt or even your great-grandmother (depending on your age). Shrimp Louie is a no-nonsense recipe. It requires high-quality fresh shrimp, a base of refreshingly crisp iceberg lettuce, fresh salad vegetables and a side of butter crackers in their little cellophane wrapper. A seaside view is optional, but highly recommended. <a href="https://www.seacaptains.com/about-us/" target="_blank">The restaurant location has a long history that goes back to the 1930s. Currently, it is still family-owned and in operation for over 60 years. </a>While they've had to update to attract younger patrons, the menu is still mostly the same. My beloved classic dish is now called Avocado Seafarer Salad. The description says it's served with a <i>homemade remoulade</i>, but it's the same dish that I've always looked forward to. I forgive you, Sea Captain's House!</p><p>Recently, I concocted my version of Shrimp Louie to serve to Rita, a dear friend who had crossed to the other side of a difficult health journey. Rita loves shrimp! This is my take on Shrimp Louie, ever so lightly straying from what I know as the classic recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8YIvRxb5htNXypEMp27Fi7VhZlOqDuAeXridXPD0kIF1ivHeMFVO-560_0CYUBvn2AtVLpG1G0ONBq0Y5dD2wvxHq-i4F3mvLTxxj7nA7JhUqnP-F2i-eZHmNyS_DzdjDRKmwtmhq0kNtStUKMXw6OkT6xdGDzUggrgPsWzDwjIY-DJp3XJFVVBi1HSG/s4000/20230810_183236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8YIvRxb5htNXypEMp27Fi7VhZlOqDuAeXridXPD0kIF1ivHeMFVO-560_0CYUBvn2AtVLpG1G0ONBq0Y5dD2wvxHq-i4F3mvLTxxj7nA7JhUqnP-F2i-eZHmNyS_DzdjDRKmwtmhq0kNtStUKMXw6OkT6xdGDzUggrgPsWzDwjIY-DJp3XJFVVBi1HSG/w480-h640/20230810_183236.jpg" width="480" /></a></div><br /><p><b>My Shrimp Louie Salad </b>uses raw shrimp. I poach them in salted water until they are barely pink and mostly firm. They will continue to cook as they cool. Drain and pat dry using old kitchen towels. I move the shrimp to a mixing bowl, sprinkle lightly with Old Bay seasoning, toss and taste. If they need more seasoning, I adjust and taste again. I want the shrimp to taste like the sea with a bit of Old Bay--not the other way around. Mix the shrimp with a good amount of the dressing and set aside. (If you use frozen, pre-cooked shrimp, follow the instructions from patting dry.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIL5l6Fp07nIO7kn85DWlqvnlmRyVg3elfldE5sr9VBVzyIZOeBWD5k22X_ZLrSODXno1ml4viw4ByuCeZghSdRMOyZAzQdK-a9UadgyiPydahNQj5lkIm9y_fMBJYbCiPOyytrNaJoKWWSkhi7AdlOeHzP9znx3hV1i95HJrWfH06372ZhuSSCDicKSJ/s3616/20230816_101147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3616" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIL5l6Fp07nIO7kn85DWlqvnlmRyVg3elfldE5sr9VBVzyIZOeBWD5k22X_ZLrSODXno1ml4viw4ByuCeZghSdRMOyZAzQdK-a9UadgyiPydahNQj5lkIm9y_fMBJYbCiPOyytrNaJoKWWSkhi7AdlOeHzP9znx3hV1i95HJrWfH06372ZhuSSCDicKSJ/w331-h400/20230816_101147.jpg" width="331" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsilrgDT3OsFMrNa8a4R-eCgssQmmGKaC-W9pThhQfKjVWkVq5tRwkduea2pKg748zsXeRXFeDJCYFyxFrEXb3SpiTdSwnWIev7rgN2dhiIHkP0dkLyLWkIoDPsNPAJFVFRCrDY9LzLRaE80AzPqXwt5FV1PVcnBGyG-tq4058FAyzvGDbfCxSf8skkphH/s3141/20230816_101342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3141" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsilrgDT3OsFMrNa8a4R-eCgssQmmGKaC-W9pThhQfKjVWkVq5tRwkduea2pKg748zsXeRXFeDJCYFyxFrEXb3SpiTdSwnWIev7rgN2dhiIHkP0dkLyLWkIoDPsNPAJFVFRCrDY9LzLRaE80AzPqXwt5FV1PVcnBGyG-tq4058FAyzvGDbfCxSf8skkphH/w383-h400/20230816_101342.jpg" width="383" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Yx-A0FtOVcNCrWzLzPHtZeWtDAVGy5BHr_Ub0nlnXUJRN8kplJHsvXWpv_SPtR9Y_Kx3NhgsNd2xneAhoOCEVANeIjWpIc0u9gzL-9XMgSd6FHJmRycg2Rjn0-e_ZmcxuB6aOACBFyAmAIzungR78oU7OJ6oao3-dip0OLEh53L6U3oxBLcNQIOoASq/s4000/20230816_102224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Yx-A0FtOVcNCrWzLzPHtZeWtDAVGy5BHr_Ub0nlnXUJRN8kplJHsvXWpv_SPtR9Y_Kx3NhgsNd2xneAhoOCEVANeIjWpIc0u9gzL-9XMgSd6FHJmRycg2Rjn0-e_ZmcxuB6aOACBFyAmAIzungR78oU7OJ6oao3-dip0OLEh53L6U3oxBLcNQIOoASq/w300-h400/20230816_102224.jpg" width="300" /></a></div><br /><p>Cut the tomatoes into thick slices, cut the cucumbers into thick diagonal chunky slices and cut the eggs into two pieces. </p><p><b>To serve: </b>On each plate, lay out the lettuce in a thick layer, place a generous number of shrimp in the center or top, then arrange the vegetables around the shrimp. The avocado should be the last thing to slice and add to the plate (so it won't brown). Serve with lemon wedges, salt, pepper and extra dressing at the table.</p><p><b>Ingredients to serve 4 to 6 people:</b></p><p></p><ul style="text-align: left;"><li>2 lbs raw jumbo or extra large shrimp (Sometimes I'll use frozen, pre-cooked and deveined shrimp. The flavor is better if I peel them myself, and they don't get freezer burn.)</li><li>Old Bay seasoning</li><li>4-6 Campari tomatoes in thick slices</li><li>4-6 small cucumbers, washed and ends cut off</li><li>shaved red onion (you decide how much)</li><li>1 head iceberg lettuce, cored and exterior leaves removed</li><li>4-6 eggs, boiled, peeled, halved</li><li>2-3 small avocados</li><li>lemon wedges</li></ul><div><b>Dressing:</b></div><div>1 cup Duke's mayonnaise</div><div>1/4 cup Heinz chili sauce</div><div>4 tablespoons sour cream</div><div>2 tablespoons finely chopped red onion (very finely)</div><div>2 tablespoons freshly chopped Italian parsley</div><div>A few shakes of Texas Pete hot sauce</div><div><br /></div><div>Whisk to combine, cover and refrigerate. Can prepare up to two days ahead.</div><p></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-25185423937368264302023-09-08T01:36:00.000-04:002023-09-08T01:36:26.278-04:00Hot Tom<p><b>What is Hot Tom? </b>No, it's not the latest pin-up, ladies. It's a tomato sauce that is so, so, so good you may need to enter rehab after eating it. I'm not kidding. It's that good. You just cannot stop eating.<a href="https://hottom.com/products/hot-tom" target="_blank"> You can order it from HotTom.com and it comes in a box of pint-sized buckets.</a> Actually, the website calls them "jars," but I've defaulted to "buckets."</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk3FSN-tsoP2YoOjsAVuCn9wxP-_v0Dx8P_IP8FnpvyPWm15VEla4swRNlrk4T7cwMkg9xegiiHiOXlVEWtiOpeZ7G2Dmodyx2wo8k8bSh1MfF2rWdIVJfMqKa9d-rtryspcIbcAU6__Eq3K2suvtBRgUMBBheWTRck7R-6REbRJtf8Xk4ixEv69JkbAe/s3089/20230824_181653.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3089" data-original-width="2846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVk3FSN-tsoP2YoOjsAVuCn9wxP-_v0Dx8P_IP8FnpvyPWm15VEla4swRNlrk4T7cwMkg9xegiiHiOXlVEWtiOpeZ7G2Dmodyx2wo8k8bSh1MfF2rWdIVJfMqKa9d-rtryspcIbcAU6__Eq3K2suvtBRgUMBBheWTRck7R-6REbRJtf8Xk4ixEv69JkbAe/w590-h640/20230824_181653.jpg" width="590" /></a></div><br /><p><b>What's the story? </b>The folks at the Syracuse, NY, restaurant Pastabilities, developed this recipe years ago. It was an effort to recreate the sauce that one of the Pastabilities family members had in a remote village in Italy. They just couldn't stop thinking about that spicy-sweet flavor, and once you taste this Hot Tomato Oil, you will understand why. They developed a recipe that's used in most of their menu items and called it Hot Tomato Oil. Eventually, the name evolved into the more efficient Hot Tom!</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='604' height='502' src='https://www.blogger.com/video.g?token=AD6v5dym0yAySnJepf16wgvSWYu-d1O3lMMtQaBpm5wlpYfxlI1gwnL9eaOhHVMfJlfDRlrS8AEuPEt8cQyPBHJTVQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p><b>Want to see how it's made?</b> Hot Tomato Oil was featured in an episode of Diners, Drive-Ins and Dives. <a href="https://www.foodnetwork.com/shows/diners-drive-ins-and-dives/videos/fully-focused" target="_blank">Click to see a highlight from that episode showing how the Hot Tom is made</a>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_yODnp-uvhscGOE9nYob11jz0aT-eixfAGZyNWKL98XhXrqyqJITJUUU_jaKcK0vLUA8vfkYnlppPqboGCRVE6qskhEnhzL02alEbAntcW9QPdGVfqp_ParCa-Cl51AHx-1Fzt98GpYMdRM9c0ZLlgaopdgPLsu_WFMOdRvA0TyScFf1WJ8PC1RpAu79/s492/HOTTOM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="492" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_yODnp-uvhscGOE9nYob11jz0aT-eixfAGZyNWKL98XhXrqyqJITJUUU_jaKcK0vLUA8vfkYnlppPqboGCRVE6qskhEnhzL02alEbAntcW9QPdGVfqp_ParCa-Cl51AHx-1Fzt98GpYMdRM9c0ZLlgaopdgPLsu_WFMOdRvA0TyScFf1WJ8PC1RpAu79/s320/HOTTOM.jpg" width="320" /></a></div><p></p><p><b>Pastabilities</b>, the family restaurant where it all started is still going strong some 40 years since they served their first customers. If you find yourself in Syracuse, <a href="https://www.pastabilities.com/" target="_blank">stop at Pastabilities for an amazing meal.</a> <b>It's on my list, for sure!</b></p><p><b>What did I do with Hot Tom? </b>The first time I heard of this tiny bucket of deliciousness, I opened it, dipped a big chunk of bread into the bucket and did that over and over. That's it. No heating, no spooning onto pasta, just dipping, double- and triple-dipping with good bread. Eric, a friend who grew up in Syracuse, sent me a bucket of Hot Tom. That was a few years ago. I was hooked but didn't want to be, so I never placed my own order. Just recently, new neighbors (also from Syracuse) reintroduced us to Hot Tom by gifting us another bucket. This is what I did. Follow along for my "No Recipe Recipe."</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW41jk2Y8DYL2-fUw96db24VmNc3Fe9jxdoP_LzoFVjtBlNNoXgQ_RzPE10_mMPkBO510c9iGSQOokh2LradWM9rUwVyL2MFv0UdH_M1XYVyAIZZ4drlX5VPxYx3__f2tl1dUdCOkeoy1OCe4d5N6bwATRatCsWnPZPGWkoAKnVLRoOSx6d_aTPTR-C_f/s3182/20230824_180618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3182" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW41jk2Y8DYL2-fUw96db24VmNc3Fe9jxdoP_LzoFVjtBlNNoXgQ_RzPE10_mMPkBO510c9iGSQOokh2LradWM9rUwVyL2MFv0UdH_M1XYVyAIZZ4drlX5VPxYx3__f2tl1dUdCOkeoy1OCe4d5N6bwATRatCsWnPZPGWkoAKnVLRoOSx6d_aTPTR-C_f/w604-h640/20230824_180618.jpg" width="604" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqL9mGEmMdNbIhhfYYKwfr5BDJZEl2M6I2sF1dshqNBdd5fvisPYIWDt8CSrhHbZygoS4Va3RF6U90W6DYSDfR3PTu1tOxnvPuLVJtBTcBGeK8BBgznCbOk2pECE-s3VRy9_fsexQQQ-wyUdVBtWskIPulTYwNuwbx2UsNhzkT5Fvc43WDTYsxvreemDn/s3000/20230824_180627-EDIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2858" data-original-width="3000" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqL9mGEmMdNbIhhfYYKwfr5BDJZEl2M6I2sF1dshqNBdd5fvisPYIWDt8CSrhHbZygoS4Va3RF6U90W6DYSDfR3PTu1tOxnvPuLVJtBTcBGeK8BBgznCbOk2pECE-s3VRy9_fsexQQQ-wyUdVBtWskIPulTYwNuwbx2UsNhzkT5Fvc43WDTYsxvreemDn/w640-h610/20230824_180627-EDIT.jpg" width="640" /></a></div><p><b>Hot Tom Cod & Surprise </b></p><p></p><ol style="text-align: left;"><li>Pour the entire bucket of Hot Tom into a shallow pan and bring to a boil. Set aside on simmer.</li><li>Nestle the cod filets in the Hot Tom. I used four wild-caught filets. Use another fish if you have it. I don't recommend salmon--too fatty and its strong flavor overwhelms the sauce.</li><li>In a small non-stick pan over high heat, drop a cupful of squid tentacles (or more) that you've tossed in 2 tablespoons of olive oil, salt and pepper. This should take no more than five minutes.</li><li>Pour the contents of the pan over the cod in the sauce.</li><li>Pour over pasta or rice or egg noodles. I serve it without the extra carbs.</li><li>Serve with <a href="http://alphagoodcookcooking.blogspot.com/2020/08/just-salad.html" target="_blank">a fabulous green salad</a>. I added avocado and cucumbers to mine because I had them, but they're optional.</li></ol><div><b>The surprise in this rendition is squid tentacles</b>...because I had them in my freezer. Long story as to why. You can substitute half a pound of medium shrimp or crab meat. If you're comfortable doing so, use mussels in the shell. Be sure to pour all the pan juices in with the fish--it will add a lovely note to the sauce.</div><div><br /></div><div><a href="The surprise in this rendition is squid tentacles...because I had them in my freezer" target="_blank">The Salad?</a> It's easy, simple and provides lots of greens goodness. The acidity and saltiness pairs well with the sweet and spicy notes of the Hot Tom flavors.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKWpRvTp-fVXCJ4HUV0bkA4J-vDjGlqStDnkKF4ReCR6WtJPjxB0DKCatX7n6BgriUCiHw7cAZERwA1s_cySxdSqGiPqDjXViTYLMJjWsGgFeENSuXMW355NrUskkgQstdKkPTAvKtO5yeWdR8KRSlxw7b3JdslcxEbdxCA7xEffbkm9H9WMs9m2kRatB/s3000/20230824_175413%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2869" data-original-width="3000" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKWpRvTp-fVXCJ4HUV0bkA4J-vDjGlqStDnkKF4ReCR6WtJPjxB0DKCatX7n6BgriUCiHw7cAZERwA1s_cySxdSqGiPqDjXViTYLMJjWsGgFeENSuXMW355NrUskkgQstdKkPTAvKtO5yeWdR8KRSlxw7b3JdslcxEbdxCA7xEffbkm9H9WMs9m2kRatB/w640-h612/20230824_175413%20(1).jpg" width="640" /></a></div><br /><div><br /></div><p></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-1484825060870867832023-09-01T15:08:00.001-04:002023-09-19T10:00:39.157-04:00John's Veg Kabobs<p><b>This would have been a much better post if my friend John had been named Bob.</b> I could have had a fabulous heading like, <i><b>Bob's Kabobs</b></i>! But, John is not Bob, and he's moved far, far away to a new home at 8,500 feet. That's what you call "high living," right? Dewey and I visited him a few weeks ago. We had a wonderful time riding trains, hiking to waterfalls, exploring cliff dwellings, watching a <i>mutton bustin'</i> at a rodeo where we also judged barbequed ribs at a KCBS-sanctioned competition and John cooked while we ate. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbFF2hSyOYo9SOBurOw_67LZmOrzJCh8wYZD8_9oQnExwS_q9ig0hetTZVbvKNHjy_FEWU_cv_UI3DYytEyWcgOrrObX3iMmMp-68zr4QdYJFjp_sJ9xMsgmWEs7y9QGlwQ_RGUvX953WzPGa0CZYkbB-nptAqtS979PbR_CGYatpClsxbCP8MHbDYvoJ/s2624/20230801_180240.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2461" data-original-width="2624" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbFF2hSyOYo9SOBurOw_67LZmOrzJCh8wYZD8_9oQnExwS_q9ig0hetTZVbvKNHjy_FEWU_cv_UI3DYytEyWcgOrrObX3iMmMp-68zr4QdYJFjp_sJ9xMsgmWEs7y9QGlwQ_RGUvX953WzPGa0CZYkbB-nptAqtS979PbR_CGYatpClsxbCP8MHbDYvoJ/w640-h600/20230801_180240.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not Bob's Kabobs, a.k.a. John's Vegetable Kabobs.</td></tr></tbody></table><p>John's always cooked at home. He has a fabulous cheesecake recipe that he learned from his mother, he makes a most delicious meatloaf and he grills. His kitchen is spotless because most of his cooking is done in the oven, on the grill or in a salad bowl. We enjoyed many delicious meals courtesy of John. One of our favorites was such an easy side dish--grilled vegetable kabobs.</p><p><b>John tosses the vegetables in a high-quality balsamic vinegar</b> and extra-virgin olive oil with a seasoning salt. (I use salt & pepper) He threads the assortment of vegetables onto skewers, gets his grill extra hot and in less than ten minutes, everything's ready. Then the veggies are pulled off the skewers and tossed with a little more of the vinegar and oil. John says that it's important for the tomatoes to be firm so that they don't fall apart. He typically uses a mix of baby portobello mushrooms, red onion, green pepper, Roma tomatoes, yellow squash and zucchini. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIpnx3QKXgIqXgSalOdXNjctteM66kzv8Z2_TIoLCgL1HY7ZwMblhhKSGKNwNFRFPupjvJ-csrWLDSd0g-aHn6uGT5ynEcTMzxFeLInLZn3yHTdv3pXBb3zPn6__vPevTyD_z_PRtPNYmjIoCMeL2ttqeSiQqtoCmNDCYqTzMcCelyklk5hig1PAOLB0Z/s4000/20230801_150347.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIpnx3QKXgIqXgSalOdXNjctteM66kzv8Z2_TIoLCgL1HY7ZwMblhhKSGKNwNFRFPupjvJ-csrWLDSd0g-aHn6uGT5ynEcTMzxFeLInLZn3yHTdv3pXBb3zPn6__vPevTyD_z_PRtPNYmjIoCMeL2ttqeSiQqtoCmNDCYqTzMcCelyklk5hig1PAOLB0Z/w480-h640/20230801_150347.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">John's secret ingredient.</td></tr></tbody></table><p><b>How to do this and how much of everything</b> is entirely up to you. Follow John's method, use his mix of vegetables, eyeball the quantities, and adjust next time.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtKcV1gLNQjvSMucwCPIbzvz6QVuG8kZWd_rZulJBTRHz4A9ARSnhhxORXkiqvaiZrDqomGtzoEpgFXECeOHyrO_6x0671MsyuHprHglF43g_GMDVX4vmmYHYYcAnD5fwobhuRXnlZLmygdrTeUxziZwzSWMBMdOu81HoCW9EBPqxSMCxZwPvSg2tDqtT/s2916/20230801_145421.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2773" data-original-width="2916" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtKcV1gLNQjvSMucwCPIbzvz6QVuG8kZWd_rZulJBTRHz4A9ARSnhhxORXkiqvaiZrDqomGtzoEpgFXECeOHyrO_6x0671MsyuHprHglF43g_GMDVX4vmmYHYYcAnD5fwobhuRXnlZLmygdrTeUxziZwzSWMBMdOu81HoCW9EBPqxSMCxZwPvSg2tDqtT/w640-h608/20230801_145421.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Use this as your guide for how large to cut the vegetables.</td></tr></tbody></table><p><b>Here's what I did</b>, mostly because fresh basil is so abundant at this time of the year. I added a <a href="https://youtu.be/BhoeBc0JO7Y?si=yrU2vyYxhEfxV0RA" target="_blank">chiffonade</a> of fresh basil and tossed. I also substituted John's seasoning salt with pepper and sea salt. That's it. John grills the kabobs. I broiled mine. They're great with either method.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='473' height='393' src='https://www.blogger.com/video.g?token=AD6v5dwIXiLCac7Uf4d1v0jKAiW2hpUJnivX6l_f2f-goAp3CC6D1xtA4wWxLbBUHAK-9tzoAd4ygnIvmeT7H54VuQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><p><b>Serving as an entree.</b> I recommend plating everything once it's tossed. Find the best Parmigiano or Asiago cheese that you can afford and shave or grate it over each serving. If you don't want the dairy, consider grating walnuts or almonds over the top.</p><p><b>One last thing about serving.</b> In this country, we like things hot or cold. Consider serving this vegetable dish the European way, at room temperature. It saves so much last-minute prep time, and you may taste flavors that you wouldn't if the dish were served piping hot.</p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-36250235633507259652023-08-24T17:42:00.000-04:002023-08-24T17:42:03.399-04:00Use the Broiler Pan<p><b>Use the broiler pan</b>. You read that correctly. Use your broiler pan for more than just broiling. And, by the way, do you ever use the broiler function on your oven? Lots of people use their broiler pan and rack for cooking bacon, but I believe that's it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOonTEdA9aeo5C2as8zkYF8d239AdMszyjDSPoKeWIbYaovLXUYEGO96LUIwuDdCCpthxgj4Em4_afealeBxI6eQijH40eUrN0jHLkQJ1_XU3t4M61601_u44e4Hl4qgEGHZjCce4un7ez12HW-4GjkJVUhpo4u1YYRfpwyOOutg8Mv6OZqSjwYe9SEYs/s4000/20230327_163601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOonTEdA9aeo5C2as8zkYF8d239AdMszyjDSPoKeWIbYaovLXUYEGO96LUIwuDdCCpthxgj4Em4_afealeBxI6eQijH40eUrN0jHLkQJ1_XU3t4M61601_u44e4Hl4qgEGHZjCce4un7ez12HW-4GjkJVUhpo4u1YYRfpwyOOutg8Mv6OZqSjwYe9SEYs/w640-h480/20230327_163601.jpg" width="640" /></a></div><p><b>How do I use my two broiler pans?</b> Yes, I use them to cook bacon, of course. But I also use them to:</p><p></p><ul style="text-align: left;"><li>Roast chicken with vegetables.</li><li>Bake a sheet cake. (Trim the edges when the cake has cooled, and no one will know.)</li><li>Store ripening tomatoes. You'll want to set them of top of the rack for proper air circulation.</li><li>Use with flour or breadcrumbs to dredge fish or pork chops or just about anything for frying.</li><li>Mix large batches of ingredients like meat and marinade or vegetables and olive oil before roasting. As a matter of fact...read on.</li><li>Roast vegetables.</li><li>With the rack, broil hamburger patties or lamb chops.</li><li>Broil eggplant for eggplant parmesan when you don't want to fry. Brush each slice with olive oil and broil one side. Flip and do the other side. Transfer to a platter and sprinkle with grated Parmigiano.</li><li>Bake a Greek SPANAKOPITA! I must admit, this is my favorite use for the broiler pan. In traditional Greek cuisine, the baking pans are quite large. We cook once and eat many times. We also like to share with neighbors, friends and those who live alone.</li></ul><div>When you don't have a fully stocked kitchen, the broiler pan can jump in as a kitchen helper. It's especially helpful in a vacation rental kitchen.</div><div><br /></div><div><b>Broiling tips from my kitchen</b> are many. My favorite is to use it when I've got roasted chicken parts. At the end of cooking time, I turn the broiler on high and move the pan to a higher rack in the oven. This will crisp up the chicken skin and add those delicious roasty-toasty spots to potatoes and other vegetables.</div><p></p>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0tag:blogger.com,1999:blog-2883913457304066439.post-43697103898531680042023-08-18T09:50:00.001-04:002023-08-18T09:50:33.534-04:00Tzatziki Salad & Greek Style Chicken<b>Refreshing is the word</b> for the hottest days of summer. We want it easy and fast in the kitchen, and we want the results to be tasty and refreshing. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOWr2C0iRGLn0LNx4k5_3ddE_B36WdPtUzq41aE1otqimrVv498W2UCCRl8RZY2UoG8qu55SqLRVkNIDe8xMxbRmih9WZTfTGcsqHtvVnupHdHX2io-D3zrKgQdqLNWMelPQrPogRnJ_uB75W-FY1TJxrZvVzwPilEUNvZ_tPj1kqjIPd7kE0gmG1Jmq-/s3000/20230507_111719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3000" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOWr2C0iRGLn0LNx4k5_3ddE_B36WdPtUzq41aE1otqimrVv498W2UCCRl8RZY2UoG8qu55SqLRVkNIDe8xMxbRmih9WZTfTGcsqHtvVnupHdHX2io-D3zrKgQdqLNWMelPQrPogRnJ_uB75W-FY1TJxrZvVzwPilEUNvZ_tPj1kqjIPd7kE0gmG1Jmq-/w640-h584/20230507_111719.jpg" width="640" /></a></div><div><div><br /></div><div><b>Tzatziki salad</b> is assembled well ahead of time--even the night before. Thinly slice cucumbers tossed with the traditional tzatziki dip ingredients. Cool. Refreshing. Delicious. This is how I get the traditional flavor without the extra steps and time of the traditional method. Greek Heritage Cooking Simplified! <a href="https://drive.google.com/file/d/183EgnXx2UODdUen4qWonvidM9VVyFtNd/view?usp=sharing" target="_blank">Here's the recipe.</a></div><div><br /></div><div><b>Greek Style Chicken</b> is my simplified version of a traditional spit-roasted dish called<i> kontosouvli,</i> which is cooked in homes on <a href="https://www.wikiwand.com/en/Tsiknopempti">the last Thursday before Lent as a meat feast</a>. It is also served at restaurants all over Greece throughout the year. Traditionally, it is large chunks of pork, chicken, lamb or beef, marinated and threaded onto a spit. It's different from a<i> souvlaki </i>because the meat is marinated and the pieces of meat are much, much larger. The name implies that the spit is short (<i>konto</i>), but it isn't, so maybe it refers to the meat chunks, which are shorter than the whole animal-spit-roasting of the big feast days like Easter Sunday.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VSXRhfcBc-F78ZqKtrmUcKHGY0d-He0ZOdDO229p6fUizYKQ6TShs8Yvt3ST4KJhrlQTsZHkjJHf5jP5FklMN6tJswN7ul32_Tfofq2g_Ki4AhWDYj85cEoPdDXpuZLBZJ2rUJzTaXmpSye-P15JnxfNjdhv0QmQynl3tJKi4HipyTfnCJUV6e9dGW6c/s4000/20230817_185402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VSXRhfcBc-F78ZqKtrmUcKHGY0d-He0ZOdDO229p6fUizYKQ6TShs8Yvt3ST4KJhrlQTsZHkjJHf5jP5FklMN6tJswN7ul32_Tfofq2g_Ki4AhWDYj85cEoPdDXpuZLBZJ2rUJzTaXmpSye-P15JnxfNjdhv0QmQynl3tJKi4HipyTfnCJUV6e9dGW6c/w480-h640/20230817_185402.jpg" width="480" /></a></div><div><br /></div><div><b>To simplify,</b> because not everyone has a large charcoal grill, using boneless, skinless chicken thighs helps cut out several steps and ensures the meat is moist throughout the cooking process. You can use breasts, but they require a little more preparation and experience with cooking so that they don't dry out. I don't recommend the breasts. The thighs are marinated with lemon juice, olive oil, oregano and garlic. They can be broiled or grilled, and dressed with some of the same marinade ingredients once they're plated. Just make sure that each thigh is somewhat even in thickness; if not, run a knife through the thicker parts (like butterflying) to even things up.</div><div><br /></div><div><b>The marinade</b>. Put all ingredients into a mini food processor and, bam, that's done. This marinade works for 4 to 5 lbs of chicken thighs. If you don't want to cook that much chicken, you know how to use half of the ingredient amounts, right?</div><div><ul style="text-align: left;"><li>1/3 cup fresh lemon juice</li><li>1/2 cup extra-virgin olive oil</li><li>1 tablespoon dried Greeek oregano (Not Mexican. Taste is a bit different.)</li><li>1 cup roughly chopped green pepper (large chunks)</li><li>1 cup roughly chopped red onion (large chunks)</li><li>4 cloves garlic</li><li>3 teaspoons salt (I use Celtic Grey sea salt. Experiment with yours.)</li><li>1 teaspoon ground black pepper</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV43YrHKI5C2J_Q-d86P66llL_khMwtfA-64KH-293RE6notw56oc3rav650Oe3LWPzW_2n2j3q-xI4lQRinECCV9UenGrH9xiDjP-E9WYooOPgPQLevkbAjRZNNaoeRMkZxHNIcUyaHXqNr3HxYxc_MZi4gNJ2Jl9tvJtWy5eqyCkYCsf4_eDjDyNuC3/s4000/20230817_155631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV43YrHKI5C2J_Q-d86P66llL_khMwtfA-64KH-293RE6notw56oc3rav650Oe3LWPzW_2n2j3q-xI4lQRinECCV9UenGrH9xiDjP-E9WYooOPgPQLevkbAjRZNNaoeRMkZxHNIcUyaHXqNr3HxYxc_MZi4gNJ2Jl9tvJtWy5eqyCkYCsf4_eDjDyNuC3/w480-h640/20230817_155631.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl6QJWAm5PLHFmVFyqhKK-9NyXYDNIgtav_V6iZ0_u1P_J1WPJG9Hp8xnRhJSq_i_Fi9f3C3rZ0sWMb_4Woy0Qo3fgbNfvCR-9csegBnnqGYqp-BAbPxGeKe36QVzzzBCSeqScVL39dE8jCDlQaxJpGaeiSahRX9-HzWirpFRPda13M-DVsyabWia2iWc/s4000/20230817_160232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl6QJWAm5PLHFmVFyqhKK-9NyXYDNIgtav_V6iZ0_u1P_J1WPJG9Hp8xnRhJSq_i_Fi9f3C3rZ0sWMb_4Woy0Qo3fgbNfvCR-9csegBnnqGYqp-BAbPxGeKe36QVzzzBCSeqScVL39dE8jCDlQaxJpGaeiSahRX9-HzWirpFRPda13M-DVsyabWia2iWc/w480-h640/20230817_160232.jpg" width="480" /></a></div><br /><div><br /></div><div><b>Slather the chicken with the marinade</b> and massage gently for 20 seconds, turning everything over so it's well coated. I use a broiler pan for this. It's just the right size. Cover and set aside for up to eight hours, but no more. Personally, I'm good with one to two hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiCCaCtHbzposb2fYar_zgAp-9plUY04nzHXzGgLBu2nxADAooS-QVb59qTcn74M7Gnq6Sm4pvJOtDw23nLuXzwXlWYn7xu47odZE6Zi0fNMm3SEMbfGDIexXJZitNXk_Kn8rHUqPZplTVLrCJhRp24wKB1yjG2kGOIlVDVfG3n3biFBO5xNgHLAWPB0T/s4000/20230817_161323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiCCaCtHbzposb2fYar_zgAp-9plUY04nzHXzGgLBu2nxADAooS-QVb59qTcn74M7Gnq6Sm4pvJOtDw23nLuXzwXlWYn7xu47odZE6Zi0fNMm3SEMbfGDIexXJZitNXk_Kn8rHUqPZplTVLrCJhRp24wKB1yjG2kGOIlVDVfG3n3biFBO5xNgHLAWPB0T/w480-h640/20230817_161323.jpg" width="480" /></a></div><br /><div><b>Cooking the <i>kontosouvli</i></b> meat is done on a charcoal grill with a rotisserie. If you're like me, you don't have one, but we can come close with broiling or grilling the individual pieces with my simplified method. You can also thread the thighs onto skewers, but do use two skewers to keep the meat from spinning. If you've had this happen, you know, but if you haven't and you're curious, ask me. Grilling, of course, adds another layer of flavor, but if you don't have a grill or are out of time, use the broiler. Get it good and hot and move one of the oven racks very close to the broiling element. As the chicken cooks, some of the juices hit the element and create a little smoke, so that you get closer to the grilling flavor.</div><div><br /></div><div><b>The vegetables. </b>Often, some of the home-style recipes call for threading peppers, tomatoes and onion onto the skewers between each piece of meat. This is to add extra flavor. What we want to do is grill or broil the vegetable skewers separately. Thread large chunks onto one or two skewers, drizzle with a little olive oil and cook the same way you cooked the chicken.</div><div><br /></div><div><b>Serving is easy,</b> but there are a few things left to do. If you used the vegetables, remove them from the skewers. Add the chicken. Squeeze more fresh lemon juice over everything, add a light sprinkling of salt and oregano and drizzle liberally with olive oil. That's it! Now, get your plate, load it up and eat.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPkRCG0mDJuKLAcQkYZYDEcJX4wofBnmRrTP_fx1utl4Duh8GDKFQujTapAzlYpIK1gxssFrquZ1RQt5zGf36ag8KMAHXQ-vMJyhADUUwNhgl8MnNFWeh6acylpRzRym1QTptRUT92BKjB8rs8cxrNGZANevaudn6VMiT95ORjoDg86seUi7IaVK996tB/s4000/20230817_185356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPkRCG0mDJuKLAcQkYZYDEcJX4wofBnmRrTP_fx1utl4Duh8GDKFQujTapAzlYpIK1gxssFrquZ1RQt5zGf36ag8KMAHXQ-vMJyhADUUwNhgl8MnNFWeh6acylpRzRym1QTptRUT92BKjB8rs8cxrNGZANevaudn6VMiT95ORjoDg86seUi7IaVK996tB/w480-h640/20230817_185356.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Alpha Connectionshttp://www.blogger.com/profile/13922069538300936093noreply@blogger.com0