Tuesday, September 27, 2016

The Soup

A couple of times a week, Charlie says, "I think I'm just gonna make some of my soup." He seems to think it's the same soup every time, but it isn't. He made it today, and it was meh. He made it last week, and it was WOW!

The Wow Kind

This was cabbage, celery, onions, vegetarian bouillon, salsa, and Jane's Crazy Mixed-Up Salt.

I don't know why this was so much better than today's. He insists it's exactly the same.

But it isn't.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, September 23, 2016

Italian Stuffed Shells


Ricotta Stuffed Shells

Who doesn't love cheese and pasta? These stuffed shells are the perfect addition to any meal. We recommend you make your own sauce and keep some for leftovers!

Ricotta Stuffed Shells Recipe from Cooking and Cooking

And here's an Easy Tomato Basil Marinara Sauce recipe from Flavor the Moments!

Delicious!!

Tuesday, September 20, 2016

Happy Ending -- Almost

It's almost the end of the farmers' market season. BOO HOO!!!

It was also almost the end of our supplies, since I've been going to book sales (selling, not buying -- well, not buying much -- well, not too much) on Saturdays, and so haven't done the market.

We had one ear of corn in the shuck, a few potatoes, and a handful of green beans.

I microwaved the ear for 3 minutes, cut off the stalk-end, and shook the ear out of the husk. We split it. No, it wasn't enough, but it was all we had.

I boiled the potatoes along with some fresh chopped parsley from our garden and seasoned them with salt, pepper, and vegan margarine.

The green beans, I tossed in oil and seasoned salt and roasted in the toaster oven at 400 while the potatoes cooked, turning them as they browned.

We also had some salad and buttered toast, so there was a-plenty.

We sure will be sorry to see the growing season wind down.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, September 16, 2016

Arkansas Green Beans With Bacon



A true down home, southern cooking dish. These green beans will be gone in seconds! Easy to make for a crowd, this recipe feeds 10. 

Get the recipe from Nancy Creative!

Tuesday, September 13, 2016

Panza-Whatta?

I couldn't remember the name of this salad, so I had to do an internet search for bread-and-tomato salad. It's Panzanella, just so you know.
It's cucumber, tomato, and stale bread, drizzled with vinaigrette. I wish I had seen The Pioneer Woman's recipe before I made it but, alas, I did not. Because I totally have basil coming out of my ears, and it would have been SO GOOD in this. Oh, also, I didn't have any cucumbers, so, instead of the vinaigrette, I used dill pickles and just drizzled it with olive oil.

It was still pretty good.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, September 9, 2016

Pecan Pie

If you want to incorporate some southern food in your holiday menu, you have to have pecan pie set out for dessert. This classic recipe is a delight, and if you use a pre-made crust, baking it is pretty easy.

(Video available at site.)

Ingredients

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust


Directions

Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Tuesday, September 6, 2016

He Wanted Soup #Vegan

We had a cool spell last week, and my husband wanted soup. Sounded good to me, so I made this.

Heated some olive oil and cooked diced Vidalia onions until they were tender; added some chili powder and cumin and stirred that until the spices were toasted. Added canned Southwestern flavor black beans (undrained), peeled and diced fresh tomatoes, fresh corn cut off the cob, water, tomato sauce, and veg bouillon.

I don't know how I neglected to add Meatless Griller Strips fake chicken, which I usually toss in, but I left them out and didn't miss them.

SOOOO good, with the fresh veg!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes