Category Archives: Recipes

Saturday Linky Love

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First of all, I’d like to say thank you to all who read and commented this week. Apparently most of you like the new format, and I like it too, so I think it stays. I’m still looking for someone to help me with some customization and domain hosting issues. If you know a blog designer in the Chicago area who works with WordPress, please give me their contact information.

I’m going to miss those fluorescent tulips, though. Here’s one more look before they are gone forever.

This week I was determined to do some cross-promotion and it really worked. I had more visits from Mama Kat’s Losin’ It and Vanderbilt Wife that I have had since I posted Grandma Lill’s spaghetti sauce. I’d like to send out a big thanks to those ladies for their continued support of the blogging community.

Just in case you missed one of them, here’s a few links to bloggers that crossed my radar this week. Besides having very creative titles to their blogs, they also have thoughtful and funny stories to share. Please spread the comment love around!

Damsel and Family
A Thankful Heart
These Days of Mine
Rubber Chicken Madness
Mommy’s Nest
The Psycho Babbles
My Time As A Mom
On My Mind
Resonance
Dishwater Dreams
Farewell, Stranger
What Were We Thinking?
Open-Eyed Sneeze

Here’s wishing you a beautiful and restful weekend. If you’re cooking, do it with a glass of something relaxing in your hand and remember that you can always order pizza.

Olive Oil: Nectar of the Gods

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I have recently rediscovered the joy of a pot of savory risotto on a cool winter evening. Even better, I have also discovered that flavored olive oils lift simple risotto to a higher level. We first bought Blood Orange Olive Oil and Tangerine Balsamic Vinegar in Goshen, Indiana (I blogged about using the oil and vinegar for a simple salad here),  but recently a teacher friend of mine from graduate school gave it all up and opened a store specializing in olive oils and flavored vinegars.

Oh, Olive! is in a perfect location in Libertyville, a cute Chicago suburb with a thriving downtown. It was hard to choose which oils and vinegars I was going to buy, but I finally settled for Wild Mushroom and Sage olive oil, and several flavored balsamic vinegars. I had a bunch of pretty baby bella mushrooms and some leftover shredded Amish organic chicken in the freezer. With some sage from my spice rack, I knew I had the makings of a wonderful dinner.

Risotto is a good dish to make when you are having a dinner party, because if your house is like mine, everyone hangs out in the kitchen anyway. You can enlist help to prepare the ingredients together and then stir while you and your guests enjoy a glass of wine or two. The key to success with risotto is to use a thick-bottomed pot such as a Le Creuset Dutch Oven, which will help to control the heat. I keep asking myself how I lived without this pot, but that’s probably a post for another day.

Chicken and Mushroom Risotto

3 tbsp flavored olive oil

1 medium onion, chopped

2 cups chicken, precooked and chopped or shredded into bite-sized pieces

1 package of sliced mushrooms – use your favorite variety or a mix

1 cup Arborio rice (I got mine at Trader Joe’s)

3 cups chicken broth; you can substitute white wine for one cup of broth

Savory herbs to match your olive oil variety – about 3 tbsp dried

1 cup grated parmesan cheese

In a thick-bottomed pot, saute the onions, mushrooms, and chicken in olive oil. Add the herbs and warm the entire mixture. When thoroughly cooked, remove from pan and save for later.

Add the rice to the pan and blend it with the leftover oil and chicken leavings in the pan; you can add a little more oil if you need it. The rice should be coated and warmed through; then, add 1 cup of the broth and let it absorb into the rice, stirring frequently. On my stove, a setting of 6 out of 10 is a good simmering temperature. Keep adding liquid one cup at a time until the rice is creamy but still has texture and all the liquid has been absorbed.

Put the chicken mixture back into the pan with the rice, warm it all up, and let the chicken and mushroom flavors absorb into the rice. Add the parmesan cheese and serve immediately.

This recipe serves two adults nicely for a hearty meal with about a 2 cup serving. If you made it without the chicken, it would make four side dish servings to go with a meat or fish main dish. You can double or triple the recipe, depending on the size of your Dutch oven and the crowd you are serving. Bon appetit!

Bookin’ and Cookin’: Wisconsin Stories

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In this series, I combine two of my favorite things, reading and cooking. That probably means there will also be discussion of more than a few books made into movies. I hope that you will be moved to offer suggestions for other reads that will be “palateable”!

Historical fiction is my passion and my not-so-secret and not-so-guilty pleasure, so I am happy to review a couple of interesting novels today that are loosely based on famous people. Loving Frank: A Novel is the tragic love story of Frank Lloyd Wright and Mamah Borthwick Cheney, and American Wife: A Novel (New York Times Notable Books) is a thinly disguised yet compelling look at Laura Bush and the marriage that catapulted her into the public eye. Wisconsin is practically a character in both novels, and readers will recognize the beautifully delineated settings in the books. Of course, who can resist Wisconsin cheese? I’ll pair these books with a yummy recipe for Wisconsin Cheese Chowder.

When I teach my students about the historical fiction genre, the primary criteria is that there is a fictional main character who interacts with real people, places, and events in history. Although American Wife: A Novel (New York Times Notable Books) probably isn’t true historical fiction, it reads like it is. Its protagonist, Alice Lindgren Blackwell, comes from a small town, liberal Democratic family and upon meeting Charlie Blackwell, the crude and rakish son of the former Republican governor of Wisconsin, she is smitten despite the obvious differences in their backgrounds. We follow Alice and Charlie through meeting the family at the resort compound in Door County, Wisconsin, a losing run for Congress, the purchase and management of the Milwaukee Brewers, a successful run for governor of Wisconsin, and finally a presidency clouded by an unpopular war. Sound familiar if you just change the names and the states? I agree with most reviewers that the early part of the story is better than the White House part, but the story kept my attention all the way to the end . Sittenfeld appears to be trying to paint a picture of a loyal wife struggling with the suppression of her own beliefs in order to maintain a political marriage, and she does a good job of it.

Critics question whether Laura Bush really is that person, but for me, that’s not important. I think American Wife is a story worth reading and it probably will make you examine your own relationships. What have you given up for for love? Thank goodness most of us don’t have to play out our lives on such a public platform!

Curtis Sittenfeld is the author of Prep, which I loved, and says that Laura and George Bush were the inspiration for American Wife. There are interesting interviews with her here and here if you want to know more about Sittenfeld.

Like American Wife, Loving Frank: A Novel is also a fictional account of  a love affair between an arrogant and rakish man and his unlikely partner. Author Nancy Horan has built a smooth and textured masterpiece out of Oak Park and Spring Green lore about the relationship between Frank Lloyd Wright and Mamah Cheney. You can read all the details here, and if you really get into the story, you can read a nonfiction book about the story, Death in a Prairie House: Frank Lloyd Wright and the Taliesin Murders, by William R. Drennan. We were so interested in the story that we planned a weekend trip to visit Taliesen and see what all the fuss was about. It was well worth the trip and the tour exceeded our expectations.

We read Loving Frank in our church book club and I decided to read it again right before the book discussion.  The first time I read it, I feverishly concentrated on the dramatic plot leading to Mamah’s murder, but the second time through, I had open space in my brain to consider all the implications of falling in love with a self-proclaimed (and now officially recognized) genius. Horan’s portrait of Mamah may suffer from 21st century “feminizing” but I’d like to think that she really was a free-spirited feminist who was stifled in a conventional marriage. Perhaps how she went about fixing that problem was wrong and ultimately tragic, but just as Sittenfeld makes us envision a life as the wife of an American president, Horan has created a mesmerizing portrait of a love affair between two kindred spirits. Some of the people in our book club read the book expecting to find more biographical information about FLW; don’t expect that. This book pays homage to Mamah, and will just whet your appetite for more information about both Cheney and Wright.

As for the Cookin’ part of this post, since the Wisconsin Milk Marketing Board has already set up a beautiful recipe web page, I’m just going to link the site for you. You can print off the recipe for delectable Cheese Chowder. Make a batch for this beautiful fall weather and pretend you are visiting Taliesen before the snow flies.

Bookin’ and Cookin’: A Moveable Feast

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In this Friday series, I combine two of my favorite things, reading and cooking. That probably means there will also be discussion of more than a few books made into movies. I hope that you will be moved to offer suggestions for other reads that will be “palateable”!

If you’ve been reading my blog for a while, you are likely to remember that I spent most of last year enjoying books about France and books and movies set in France to improve my cultural knowledge before my summer 2010 trip to Paris and Normandy. Although I purchased Ernest Hemingway’s A Moveable Feast before the trip, somehow I didn’t quite get around to reading it until after we came home. As it turns out, I’m glad that it worked out that way, because A Moveable Feast is truly a feast for the reader as Hemingway presents the banquet of experiences that was Paris in the 1920s.

Paris is not the same today as it was during Hemingway’s years there, but I was certainly charmed by both the magic of Paris and the magic of Hemingway’s sharp, clear text structure. I could imagine myself at Shakespeare and Company

and at Les Deux Magots enjoying wine or coffee along with fabulous people-watching.

Surrounded by a cloud of literary and artistic angels, Hemingway’s book of essays is a must read. If you read them as a inexperienced high school student, read A Moveable Feast again.

Following our stay in Paris, we moved on to a river cruise along the Seine from Paris to Normandy. It was enchanting and relaxing after the bustle of Paris and our tour of the D-Day beaches was a moving highlight of the cruise, but an equally important part of the trip was the extraordinary food. I am still marveling at the ease of traveling on a riverboat with only 150 passengers — the most difficult part of the restaurant experience was making sure there was a table that would fit our group of six. With only one seating, the tables filled up quickly. I have only positive things to say about traveling on the Viking Spirit. Just in case you’re worried about traveling in France as I was, don’t worry. We found most of the people we met delightful and it was a wonderful trip — I blogged about my reactions here when we returned.

So,  I will leave you with a Viking recipe for gougères, a French cheese biscuit that is often served as an appetizer. It’s super easy to make and very tasty. Thanks to Viking Cruise Lines for this recipe, which I borrowed verbatim from their Facebook page.

Gougères are among the most popular hors d’oeuvres in France. A traditional specialty of the Burgundy region, gruyères are often made with gruyère cheese, but sometimes other cheeses (such as parmesan) are used to add an extra depth. Enjoy gougères with a glass (or two) of good French wine. Experience a little piece of France at home with this delicious recipe.

Ingredients:

One and one-half cups water

One-half cup butter, cut into cubes

One and one-half cups flour (unbleached, all-purpose)

Six large eggs

One cup (packed) grated gruyère cheese

One-half cup (packed) good-quality parmesan

One-half teaspoon fresh ground pepper

One-half teaspoon salt

Directions:
Place one rack in top third and a second in the bottom third of oven; preheat to 400°F. Line two rimmed baking sheets with parchment paper, lightly greased with non-stick cooking spray.In a 3- to 4-quart pan over medium heat, bring the water, butter and salt to a simmer, stirring until the butter melts. Add flour all at once, and stir rapidly with a wooden spoon until mixture is a smooth, thick paste with no lumps. Remove pan from heat and allow mixture to cool. Using a hand-held mixer, beat in one egg at a time until all are incorporated. Stir in cheese and pepper.

Using a tablespoon, drop 48 equal mounds of dough onto parchment-lined baking sheets, spacing each mound three inches apart. Bake until dough is puffed, and looks dry and golden brown, about 30 minutes. Halfway though cooking, reverse the positions of the baking pans.

Makes 10-12 servings.

Bookin’ and Cookin’: Gone with the Wind

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In a new Friday series, I’ll be combining two of my favorite things, reading and cooking. That probably means there will also be discussion of more than a few books made into movies. Please, gentle adult readers, do not be offended to learn that the genesis of the name Bookin’ and Cookin’ comes from a summer school class I taught several years ago. It was really fun, and I hope this series will be both fun to write and fun to read!


They say that writers should write about what they know, and perhaps that it is reason for the enduring success of Margaret Mitchell’s only novel, Gone With the Wind. Set during the turbulent Civil War and Reconstruction in the American South, Mitchell’s Pulitzer Prize winning story is populated by unforgettable characters that appear to have been loosely modeled on Mitchell and her circle of friends and family.

The book’s first paragraph gives the reader a full hit of Mitchell’s amazing ability to create searing images. The entire text is available for free online at the Gutenberg Press if you want to stop right now and read the novel. Beware — it’s addictive.

Scarlett O’Hara was not beautiful, but men seldom realized it when caught by her charm as the Tarleton twins were. In her face were too sharply blended the delicate features of her mother, a Coast aristocrat of French descent, and the heavy ones of her florid Irish father. But it was an arresting face, pointed of chin, square of jaw. Her eyes were pale green without a touch of hazel, starred with bristly black lashes and slightly tilted at the ends. Above them, her thick black brows slanted upward, cutting a startling oblique line in her magnolia-white skin–that skin so prized by Southern women and so carefully guarded with bonnets, veils and mittens against hot Georgia suns.

Although the book has been widely criticized for its one-sided look at the institution of slavery and the plantation society, there is a reason why it is one of the most read (and reread) novels ever written. Not only did it win the Pulitzer Prize, and was  made into an Academy Award winning blockbuster movie, but it has also been followed up with sequels. These include Alexandra Ripley’s Scarlett: The Sequel to Margaret Mitchell’s “Gone With The Wind” , Donald McCaig’s Rhett Butler’s People,  and Alice Randall’s parody, The Wind Done Gone: A Novel (Hardcover). I have read all of these books and although they never achieve the greatness of the original, for the Scarlett devotee, they present something new to think about. Gone with the Wind was also spoofed in a famous Carol Burnett television show episode. Have you ever seen the curtain dress?

Mitchell’s unforgettable dialogue has become part of legend and everyday conversation. Even my husband says “Mrs. O’Hara will know what’s to be done” when referring to a dilemma. And how many of us have uttered the famous words of Rhett Butler — “Frankly, my dear, I don’t give a damn”? That leads us to perhaps the most dramatic scene in the movie, which occurs at the end of the first act. After risking her life to travel home to Tara during the fall of Atlanta to Sherman, Scarlett finds that there is nothing in the garden but fiery hot overgrown radishes. Sherman’s army has taken everything. Scarlett says, “As God is my witness, as God is my witness, the Yankees aren’t going to lick me. I’m going to live through this, and when it’s over, I’m never going to be hungry again. No, nor any of my folks. If I have to steal or kill–as God is my witness, I’m never going to be hungry again.”

Although I didn’t have overgrown, nasty radishes in my garden, I was given the mother of all zucchini the other day (Actually, I got TWO zucchinis this size!). Perhaps if Scarlett had found a zucchini the size of Rhett’s thigh instead of radishes, she would not have become the folk hero that she is. It’s all in how we write our story and how we use what we are given. When I took the photo, I put in the Triscuit box so that you could see how enormous the zucchini was by comparison.

To start with, I chopped up the zucchini and ran it through the food processor. Then I put 2 cups of the chopped zucchini into labeled zip lock baggies for freezing. The enormous zucchini made 5 two-cup bags, which is enough for 10 loaves of zucchini bread.

So, here’s a tip worthy of Scarlett. Use up the last of your summer bounty by freezing it for winter treats. You’ll love this recipe!

Bon Appetit!

Grandma Lill’s Spaghetti Sauce with Meatballs

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I didn’t know my grandparents very well. My father’s parents were both gone by the time I was old enough to remember them, and my mother’s parents were pretty remote in their interactions with the rambunctious children of their youngest daughter. They were retired and moved back to their hometown by the time I spent any time with them, and I would not say it was quality time. My grandfather came to live with my mother and father when he was no longer able to live alone, but I was out of the house and long gone by then. So, when I see my friends grandparenting their own grandbabies, it makes me happy to see how involved they are with these precious children.

Recipes passed down from my grandparents? I don’t remember any, but I’m pretty good at appropriating other people’s family recipes . Over the years I have gathered together other families’ recipes and made them my own. We have only one “family recipe” that I know of, our famous Scalloped Oysters, but I don’t know where this came from.

Today’s recipe was not stolen, however. I’m lucky enough to be friends with Linda, whose mother we remembered on June 24. Everyone knew her as Grandma Lill, and although she’s not actually my grandma (she’s not even in the right generation to be my grandma), her recipe was freely given to us.

As I reread my niece Jessie’s post on Vanderbilt Wife which honors my father and her grandfather, it seems totally fitting that I honor Grandma Lill today. We paid tribute to Grandma Lill  at her memorial service and Jessie wrote her post on the eve of my dad’s memorial service just a year ago. At both events, there were new great-grandchildren who will not remember their great-grandparent, but life renews itself through the cycles of birth and death. We are also renewed through the memories we share with our children and grandchildren and that includes our recipes.

Grandma Lill embraced Italian cooking and passed her recipes down to her children. Her meatballs are famous — and I hope you will enjoy them yourself in her memory.

Lill’s Spaghetti Sauce with Meatballs

Meatballs
2 pounds ground beef
1/2 medium onion — chopped fine
2 eggs beaten
1 cup Progresso Italian style bread crumbs
1 cup grated Parmesan cheese
Small amount of oil for browning meatballs
Mix all ingredients together and form into “golf ball” size meatballs. Carefully brown meatballs in oil on both sides in a Dutch oven. Remove meatballs.
Add to pot:
1 medium chopped onion
1 sliced garlic clove
Sauté until tender.
Then add:
3  12 oz. cans Contadina tomato paste
1 14 oz. can Hunt’s basil and garlic diced tomatoes
5 cans water
2 tablespoons each of dried parsley, basil, and oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
Bring to a boil. Reduce heat and add meatballs. Cook uncovered 2 hours — stirring occasionally.

While you’re at it, try the scalloped oysters. It may seem weird, but for those of you who love oysters, this recipe will just melt in your mouth.
MANGIA!

Losing It: Week 7

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I’m going out on a limb here and say that I don’t think most of us lost much weight this week. I’m not ashamed of my week, however. It was one of the best food weeks of my life. And, to prove my point about how difficult it is for me to lose weight, I didn’t lose or gain any weight. I’m exactly the same today as I was last Friday, even after a week of celebrating. Perhaps I celebrated more carefully because I’m more aware of what I put in my mouth because I know I’m going to be held publicly accountable.

Let’s get real. I enjoyed every minute of it, and I didn’t think much about the consequences.

First of all, we went to a friend’s 60th birthday party on Saturday night. She is from England originally,  so her daughter ordered her favorite Indian food from a local restaurant, Himalayan. It’s hard to find a pretty photo of lamb curry because it just kind of looks like red stew, but here’s a recipe for it if you want to try it at home. For those not quite as adventurous in your cooking, go to Trader Joe’s, buy a bottle of curry sauce and put it in with the lamb.

We had a lot of fun at the party, what with the sixties costumes and the love beads and the dancing — it was really hard to imagine that we would be getting up at the crack of dawn on Sunday morning to go to church. But we did; we had inspirational music,  my husband’s brass ensemble played well, and then it was time for another restaurant.

You would never know from the outside that the food at Retro Bistro is so amazing. It’s in a strip mall in a Chicago suburb.

We had the special prix fixe Easter menu which included lamb chops. I have had other items on their regular menu; the crab and shrimp cakes are to die for. This time, instead of dessert, I topped my Easter meal off with escargot in a puff pastry hat. This photo isn’t exactly what I had at the restaurant; Retro Bistro had dishes with little depressions in them for the escargot to lay in the lovely butter and garlic. I got this picture from a blogger that I ran across and will follow from now on. Great recipes! Thanks, Thibeault’s Table.

After two days of eating and having too much fun, I came back to the house, camped out in my chair, and watched three movies on cable! It was a luxury knowing that I did not have to go to work on Easter Monday.

On Monday night, we had Book Club where were served Italian beef and a chopped salad from Buono (the restaurant formerly known as Buono Beef). It was also very good and hit the spot after all the rich food of the last two days. I found this photo of a classic Chicago Italian beef sandwich at Amazing Ribs.com, another blogger who reviewed various Chicago purveyors of Italian beef. Buono didn’t win his taste testing, but it sure was good when we ate it Monday night!

We discussed Winterdance, by Gary Paulsen, which I will review on another post. Good food, good conversation, good friends. What else do you need in life?

And then, unbelievably, we went out AGAIN (and on a school night) on Wednesday night. I drove into Chicago at rush hour in the rain (90 minutes) and met up with my sister-in-law who is in for a convention. We had a family dinner with our daughter and other friends from Washington state and Washington, D.C. at Carnavale.

I have been wanting to go to this restaurant, which specializes in Nuevo Latino cuisine, for quite a while, but was afraid we would be clearly suburbanites coming into the big, bad city for a thrill and treated poorly.  That was not the case at all; we had fabulous service and the atmosphere was very welcoming for a mixed group of ages.

We had a cheese flight, with five good size cheese servings, and a ceviche flight of five seafood offerings. They were both outstanding and unique.

Then we shared a lamb chop on polenta special, Mama Mendez’ Arroz Con Mariscos with Sofrito rice, shrimp, mussels, clams, squid, chorizo, peas, chicken, lobster broth, and the daily fish special. All were fabulous! Yelp’s reviews of this restaurant are not all positive, but our experience was excellent.

I didn’t title this  “Things I Love” originally, but after reading this hymn to restaurants, the post probably doesn’t belong in the “Losing It” category either. If you’re in Chicago, try these places out. You won’t be disappointed.

It’s Revolutionary

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Having just watched Jamie Oliver’s Food Revolution for the first time, I am reminded of my upbringing in the “wilds” of central Ohio. We ate food from the garden all year — we planted it, watered it, picked it, and then preserved it in a variety of ways. We raised and butchered chickens and goats. We did it to stretch my father’s meager teacher’s salary and we hated almost every minute of it. We were jealous of the kids who got to eat processed food at school in the lunchline. As it turns out, we were healthier than we knew.

Here’s an interesting article from the New York Times that spoke to my heart. It combines a book review, food, and humor all in one gulp. Thanks to Martha for sharing it. Cooking with Dexter

I’m going online to find me a foodie book club.

Julia/Jennie’s Sunday Night Quiche

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It’s almost Easter, and I found last year’s remains of my Easter ham buried deep in my freezer. I channeled Julia, and lo and behold, created the perfect Sunday night dinner using leftovers.

I have been turning to Mastering the Art of French Cooking sooner rather than later when I am actually going to use a recipe. Julia rarely fails me, and she didn’t today. One of her signatures is the way she puts the ingredients and the instructions in columns, which makes it easier to read. If you have a Mastering, use it rather than my version. For those of you who don’t, here’s Julia’s Swiss Cheese Quiche with a couple of Jennie add-ons.

Quiche au Fromage de Gruyère, Hambon et Brocoli

Ingredients:

3 to 4 ounces lean bacon (6 to 8 slices, medium thickness)
1 quart water
an 8-inch partially cooked pastry shell placed on a baking sheet
3 eggs or two eggs and 2 yolks
1 1/2 to 2 cups whipping cream or half cream and half milk or skim milk
1/2 teaspoon salt
pinch of pepper
pinch of nutmeg
1 to 2 Tbs butter cut into peanut size dots
1/2 to 1 cup of grated cheese
(1 cup broccoli cut into small pieces and steamed)

Julia: The classic Quiche Lorraine contains heavy cream, eggs, and bacon, no cheese. The bacon is usually blanched in simmering water to remove its smoky, salty taste, but this step is optional. Diced, cooked ham, sautéed briefly in butter, may replace the bacon. Makes 4-6 servings.
Jennie: I thawed and warmed up the frozen leftover ham in my trusty Le Creuset pot at 300 degrees for about 90 minutes. I added a cup of water for the last 30 minutes to soften it all up and pull off the grease from the fat. It practically fell apart in my hands when I took it out of the oven. Perfect for quiche!

Julia: Preheat oven to 375 degrees.
Jennie: Heat your cookie sheet while you are preheating the oven. You’ll get a more evenly baked crust.

Julia: Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in the water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.
Jennie: I used about a cup of ham and shredded it into pieces about 1 inch long. I also put the steamed broccoli in with the ham. Be sure to dry off the ham and vegetables with paper towels so the quiche isn’t runny.

Julia: Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pastry shell and distribute the butter pieces on top.
Jennie: Julia says that you can use all milk instead of cream if you are making the cheese version of Quiche Lorraine. I use skim milk with everything these days. I also use freshly grated nutmeg. We got whole nutmeg seeds one year as a gift and having been using them ever since because they add so much more flavor to the food. We use a Microplane grater which is a wonderful tool that every household should have.

Julia: Set the quiche in the upper third of a preheated oven and bake for 25 to 30 minutes or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.
Jennie: I find that I have to bake the quiche a little longer when I use skim milk — about 40 minutes. Be sure to let it set a little before you cut into it.


I made a quick salad with baby greens from the bag, and topped it with our new favorite dressing. We bought blood orange olive oil and tangerine vinegar and they make a very tasty spritz for the salad. It only takes about a tablespoon of each, whisked together and poured on the salad. Low fat and incredibly good! We bought ours from The Olive Branch in Goshen, Indiana, but you can probably find these in your local gourmet store.


We love fresh fruit for dessert, and NRB (husband) had bought some blackberries on sale. I threw together a banana, an apple, an orange, some canned crushed pineapple, and the blackberries and made a yummy and healthy salad.

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