Howdy. Here is the recently-installed weather plugin:
[location-weather id=”1217″]
However, that one was stupid. Here is a different one:
[noaa-weather noaa_code=”KGAI”]
Valentine’s Day 2023
Spiced Carrot Dip
1 1/2 Ib carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp ground mustard
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice
* Cook carrots until tender, about 20 minutes. Blend with hand blender.
* Add remaining ingredients and pulse until smooth.
(original recipe said to toast mustard seeds instead of using ground)
adapted from prevention.com
Carrot Bacon
5 medium carrots
4 tbsps maple syrup
1/2 tablespoon soy sauce
¼ teaspoon liquid smoke
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
⅛ teaspoon black pepper
Preheat oven to 350°F (180°C) if using a regular oven. If using an air-fryer set it to 380°F (190°C).
Wash carrots and peel thinly lengthwise with a vegetable peeler or mandolin slicer.
In a shallow dish, mix together the remainder of the ingredients.
Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.
Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10-15 minutes (or in an air-fryer for 5 minutes), flipping halfway through. When they are wavy they are ready. Don’t worry if they’re not crunchy yet, they will harden more as they cool. Sprinkle with salt if you want them to dry out faster and become crispier.
Russian Carrot Salad (Korean-style)
1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Place carrots in a large bowl. Sprinkle garlic over carrots.
Mix vinegar, sugar, and salt together in a small bowl.
Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dr
essing over carrot mixture; toss to coat.
Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
from allrecipes
Grits & Carrots & Shrimp
Ingredients:
grits
carrots
shrimp
carrots
shrimp
Directions:
cook
eat
all together
BD 2023
Valentine’s week 2022
We had the Thai Salad that we had in 2014.
Roasted Carrot and Coconut Soup
1 1/2 pounds carrots, roughly chopped (about 4 cups)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 cups chopped yellow onion
2 tablespoons red curry paste
2 teaspoons grated peeled fresh ginger
1 teaspoon crushed red pepper
1 (15-oz.) can unsalted cannellini beans, drained
3 or 4 cups unsalted chicken stock
1 (15-oz.) can light coconut milk
3 tablespoons fresh lime juice
1 ripe avocado
bacon
1 cup cooked lentils
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Blend with hand stick mixer until smooth, about 1 minute or so.
Stir in bacon, lime juice. Serve with cilantro, avocado, and lentils.
adapted from Cooking Light
Microwave Potato Ham Dinner
2 cups cubed peeled potatoes
1 cup sliced carrots
1 cup chopped celery
1/2 cup water
2 tablespoons chopped onion
2 tablespoons margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded cheddar cheese
2 cups cubed fully cooked lean ham
In a large microwave-safe bowl, combine the potatoes, carrots, celery and water. Cover and microwave on high for 5-1/2 minutes, stirring once. Add onion; cover and microwave on high for 3-4 minutes or until crisp-tender, stirring once. Pour into a 2-qt. microwave-safe baking dish coated with cooking spray; set aside.
In a microwave-safe bowl, heat the margarine, covered, on high for 30-40 seconds or until melted. Stir in the flour, salt and pepper until smooth. Gradually add milk.
Cook, uncovered, on high for 1-1/2 to 2 minutes or until thickened and bubbly, stirring after each minute. Stir in the cheese until melted. Pour over the vegetables. Stir in ham. Cover and microwave on high for 3-4 minutes or until heated through.
Carrot Pecan Crunch Pie
Carrot custard filling topped by crunchy pecan streusel
1 (9 inch) unbaked pie shell
½ cup packed brown sugar
¼ cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt
Preheat oven to 375 degrees F
Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a
bowl and mix with hand wand mixer, add
eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Butterscotch-Pecan Ice Cream
For the ice cream:
¾ cup dark brown sugar
6 tablespoons white sugar
1 cup whole milk
3.5 cups half-and-half
4 large egg yolks
1 tablespoon vanilla extract
1 teaspoon tapioca powder
For the buttered pecans, brown in a skillet or in the oven:
1½ tbsp. butter
1½ cups pecan halves
¼ tsp. coarse salt
In a large microwave-safe bowl (8 cups), beat eggs and sugar until mixture is thick. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Add the tapioca powder dissolved in a little milk.
Chill. Add the half-and-half and vanilla. Cool in refrigerator and chill overnight if possible.
Freeze in an ice cream machine. Add the pecans at the end.
It made about a quart and a pint. It’s likely not enough fat for texture, but we’ll see after it hardens. (2 cups milk to 2 cups whipping cream usually works well. )
1/2/2022 Adapted from Beranbaum’s Ready for Dessert and Microwave Ice Cream recipe
Tangy frozen lemon yogurt
Total time: 10 minutes, plus chilling and freezing time
Servings: Makes 1 quart
3 cups plain whole-milk yogurt, preferably Greek-style
2 teaspoons chopped lemon zest
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
1 tablespoon glucose (or agave nectar or mild-flavored honey)
1/4 teaspoon citric acid, plus a sprinkle more, if desired – didn’t have any
Pinch of salt
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.
2/20/2021
-
Used Fage Greek yogurt, whole milk, 5% milkfat.
-
About 4 cups of slurry, but didn’t put it in the blender.
-
4 cups, up to about the first rung.
-
There was still another cup of yogurt in the container, so make the recipe just a 1/3 bigger?
-
Aged overnight.
-
Took about 15 minutes in 2 quart Cuisinart.
-
Just like a great soft serve right out of the container.
-
didn’t have any citric acid, which is supposed to make it tarter.
- Flavor / texture great right out of the ice cream make, but then it freezes hard as a rock.
ICE CREAM BORN IN A MICROWAVE
Microwave Vanilla Ice Cream
ICE CREAM BORN IN A MICROWAVE
Tried 7/10/2021 – Almost perfect
Classic Vanilla Ice Cream
Makes 1 quart
- 3 large egg yolks
- 3/4 cup sugar
- 2 cups milk
- 2 cups whipping cream
- 1 tablespoon vanilla extract (used paste)
In a large microwave-safe bowl, beat eggs and sugar until mixture is thick and lemon-colored. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Chill in refrigerator until cool (about 30 minutes).
Stir in cream and vanilla. Chill in refrigerator at least 2 to 3 hours, preferably overnight. Freeze according to ice cream freezer manufacturer’s directions.
Notes:
Worked out great: No pot – just one Pyrex bowl. Didn’t heat up the kitchen. Took half the time.
Almost perfect texture. Could be a little less hard. Good flavor.
Made 4.25 cups. 4.50 is likely the limit in the 2 quart Cuisinart. Made 1 quart and a small 1.5 cup container.
Took about 20 minutes, though the machine didn’t shut off.
I forgot to put the microwave to 50%, so the milk may have gotten over-heated, but it didn’t seem to make a difference.
Top 20 Ice Cream Flavors: Guess What We Made?
Top 20 Ice Cream Flavors
1) Vanilla (439,108 hashtags)
2) Matcha (315,714 hashtags)
3) Chocolate (301,979 hashtags)
4) Coconut (184,669 hashtags)
5) Strawberry (152,029 hashtags)
6) Banana (133,179 hashtags
7) Mango (97,809 hashtags)
8) Oreo (81,290 hashtags)
9) Coffee (59,736 hashtags)
10) Pistachio (52,118 hashtags)
11) Ube (35,414 hashtags) – reddish sweet potato
12) Cookie dough (27,859 hashtags)
13) Avocado (26,748 hashtags)
14) Mint (23,899 hashtags)
15) Pumpkin (21,405 hashtags)
16) Cotton candy (19,050 hashtags)
17) Salted caramel (18,827 hashtags)
18) Bubble gum (18,523 hashtags)
19) Peanut butter (18,229 hashtags)
20) Blueberry (18,147 hashtags)
Wisconsin Doesn’t Have a State Cheese, and Some Lawmakers Think That’s No Gouda
I didn’t write the headline, but I couldn’t help but share from Route Fifty: “Wisconsin produces more than 3 billion pounds of cheese per year, accounting for more than a quarter of the nation’s cheese production—more than any other state. It’s known as America’s Dairyland, and its official state dairy product is cheese, but despite its bonafide cheese chops, Wisconsin does not have an official state cheese.” Lawmakers are suggesting Colby.
Blooming Clover Camembert Style
From the Uptown Market in the Van Ness neighborhood of Washington, DC. “Blooming Clover is a Camembert style cow milk cheese. The milk is sourced from Green Ridge Farm, which is located approximately 15 minutes from Clover Valley Creamery. The cows have a diet of grass and a minimal amount of GMO free corn. No fermented foods are fed to the cows. ” $10. July 2021. Nice and creamy, not too salty. Rind semi-edible.