Here is a recipe that Ernie requested from my mom.

I haven't had this but mom cooks it at Gail's when she goes to visit. Ernie said that Ta'haia loved it so he would like to cook it for her, she's pretty picky.

Mediterranean Beef Toss
serves 4.

1 red onion, peeled
2 small zucchinis
1 green pepper
1 28 oz can tomatoes, it says drained but mom doesn't
1 1/2 tbsp oil
1/2 lb ground beef
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1 tbsp balsamic or red wine vinegar
1 tsp dried leaf thyme
1 tsp dried sage, mom uses dried basil

Cut onion into thin wedges, keeping root end intact. Slice zucchinis into thin rounds. Cut green pepper into 1" chunks. Coarsely chop tomatoes. Heat 1 tbsp of oil in a large frying pan set over medium heat. Add beef, garlic and 1/2 tsp each of salt and pepper. Stir often until meat is no longer pink, about 5 minutes. Then remove from pan.
Add remaining oil to pan, add onion and cook stirring often, for 2 minutes. Add zucchinis and green pepper. Stir fry until zucchinis start to brown, from 3 to 5 minutes. Stir in tomatoes, vinegar, thyme, sage (basil) and remaining 1/2 tsp of salt. stir until hot, about 2 minutes.
Serve with rice noodles or big crusty buns.

Yay, we're back!!

Yahoo, I hadn't checked back to see if anyone was here, thank you!!

I just started my Christmas baking today, I have 5 kinds of cookies baked, and am hoping the salted chocolate caramels I made before dinner, will set, new recipe. Here's a yummy, easy little sweet treat!

Peppermint Meringues

Ingredients

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed

Directions

1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Helloooooo

Is anybody out there? Helloooo, I am hearing my own voice echoing in this blog...

Has everyone abandoned ship???

Roasted Butternut Squash Soup

Following Kim's lead... here is a  yummy squash soup recipe, from the rebar cookbook, enjoy!

Roasted Butternut Squash Soup

10 cups vegetable or chicken stock

3 lb. butternut squash

2 red peppers, quartered

1 garlic bulb

4 tomatoes

2 tsp. salt

1 onion, diced

2 tbsp. chili powder

1 tsp. ground coriander

 2 tbsp. minced sage

zest and juice of one orange

1 tsp. chipotle puree

cracked pepper to taste

Preheat oven to 375° F.  

Cut squash in half lengthwise, scrape out seeds and place cut side down on an   oiled foil lined baking sheet. Bake until a sharp knife easily slides through the flesh. About 45 minutes.

Separate garlic cloves and remove skin. Core tomatoes and slice in half. Toss garlic, peppers and tomatoes with 2 tsp. oil and 1/2 tsp. salt. Place on a foil or parchment lined baking tray and roast until the garlic is golden and the tomatoes and peppers are beginning to char, about 20 minutes.

Heat the remaining oil in a soup pot and add onion and the remaining salt. Saute until translucent. Add the chili powder, coriander and sage; saute 5 minutes more.  Roughly chop  all the roasted vegetables and add them to the pot along with enough stock to cover. Bring to a  boil, reduce heat and simmer for 15 minutes.

Puree soup until smooth using a hand blender or  food processor.  Gently reheat soup to a simmer and add the orange zest, juice, chipotle puree and more stock to thin it if necessary. Season with salt and cracked pepper. Simmer several minutes to blend flavours and serve hot.