Rainbow Pasta Salad

Rainbow Pasta Salad
1 pkg (16 oz) Tricolor spiral pasta
2 cups chopped broccoli florets
1 cup chopped carrots
1/2 cup tomatoes
1/2 cup cucumber
1/4 cup chopped onion
1 can (15 oz) whole kernel corn, drained
1 jar (6.5 oz) marinated artichoke hearts (optional! I never have used them-don't typically have them on hand.)
1 bottle (8 oz) Italian Salad dressing

Cook the pasta according to package directions; drain and rinse in cold water. Place in a bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Sole Amandine

Sole Amandine (pg 246 Betty Crocker Cookbook, from BYUIS class)

Prep: 15min Bake 2 min

6 servings

A French term, amandine means “garnished with almonds” and is often misspelled as “almondine.” If you own a gratin dish, (a shallow oval-shaped oven proof baking dish), use it to bake this classic dish.

1 ½ lb sole, orange roughy or other delicate to medium-texture fish fillets, about ¾ inch thick

½ cup sliced almonds

¼ cup butter or margarine, softened

2 tablespoons grated lemon peel

½ teaspoon salt

½ teaspoon paprika

2 tablespoons lemon juice

  Heat oven to 375F. Spray 11x7-inch glass baking dish with cooking spray

 Cut fish into 6 serving pieces. Place in baking idsh (if fish has skin, place skin sides down). Tuck under any thin ends for more even cooking.

  In small bowl, mix almonds, butter, lemon peel, salt and paprika; sppon over fish. Sprinkle with lemon juice.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

1 serving: CAL 210 (cal from fat 115); FAT 13g (SAT FAT 5g); CHOL 75mg, SODIUM 330mg; CARBS 2g (FIBER 1g); PRO 21g

%Daily Value vit A 6% vit C 2% calc 4% iron 4%

Exchanges: 3 lean meat, 1 fat carb choices 0 

A year later ....exactly :D
We tried this again, only with wild caught cod. We finally gave up on getting sole from our local grocer (diff of CA vs UT) and that's how it just so happened to be one year later. Fun coincidence. Anyway, NOT a big fan of the cod + it had bones in it still. Sole is definitely the way to go (besides, at least in Utah for the 2nd go around, it was $1 cheaper). 

Fluffy Ricotta Pancakes

Hey all,

Last night I asked Lance if he knew why tomorrow was special. He didn't so I explained "because it's our first Nov 8th together :D!" and he laughed. But I really did have something in mind to make this Monday special.

If you'll recall, last week I made some gnudi. It was not or favorite, but I still had some ricotta cheese left. Going w/the waste not want not idea I decided I'd try the recipe on the back of the container. However last night/this morning while worrying about scout business [rechartering] I some how got worried about putting ricotta cheese in my pancakes. I did a little research and decided to try this recipe instead of the one on the container. It was a hit with Lance. I was a big fan of the strawberries I put out to unthaw last night. Yep, we're still eating our first ever half flat of strawberries. There sure are a lot of first in this first year of knowing each other/1st year of marriage. This really is our first Nov 8th [together/knowing each other] ever. Isn't that crazy!? Enough about "1st"

Since I couldn't sleep anyway, Lance woke up to a wonderful meal. He won't be so lucky next "semester" [at least not on Mondays :P] since I will be rushing to get ready and heading off to work w/the elderly.

Anyway, enough of my gibber jabber. If you're like Sister Gunter (shout out to Texas!) then you might appreciate a way to use up the rest of your cheese from trying the gnudi recipe.

Love you!

Kim (and Lance, my official taste tester)

We cut the recipe in half and still got 6 pancakes out of it (perhaps I made them too small ?).

Fluffy Ricotta Pancakes
makes 8
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla

FYI - Also I added 1/4 tsp lemon juice (so 1/2 tsp if you make the full batch---which most of you probably will need)

Set ricotta in a fine mesh strainer before you start cooking, to drain off excess liquid. I also push on mine a few times in between other steps and rotated. I did not let it sit 30 mins like the original recipe called for.

Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter (I just sprayed canola oil on our little frying pan). Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. (I tried to stick with the bubble method :-) before flipping)

AND here is the link if you'd like to go to the original page = http://www.thekitchn.com/thekitchn/breakfast/recipe-fluffy-ricotta-pancakes-048085

Jill's Lemon Pasta

Our 1st Texas Shaped Breakfast

In my family we have a favorite breakfast, PEACHES & CREAM. My amazing mother spends hours each fall canning lemon alberta peaches so we can enjoy them year-round. We love having those canned peaches on top of a hot waffle and topped with freshly whipped cream.
I served a mission for The Church of Jesus Christ of Latter-day Saints in TEXAS. My parents picked me up at the end of my mission, noramlly missionaries fly home. In one of the hotels we stayed at there was Texas shaped waffels. Yes, the big waffle irons like you see in any hotel only this was Texas where state pride is never ending & everywhere. Since I loved Texas I wanted one too. I thought it would be years before I ever found. So you can imagine my great surprise and joy when, at my bridal shower, I opened this gift from my mother. Thanks Mom!

Oct 2, 2010 we had to have it again. It is also a tradition in my family to have this breakfast on special occasions. General Conference weekend is such an occasion. We had it with strawberries and white peaches I had bought at the farmers market. They had free samples and it was delicious. I had to have one. We shared it. Not your traditional peaches and cream but it was yummy just the same.

Farmers market produce. Oh how I miss my parents garden and fruit trees!
Can you tell which peach is the "white" one?

Mom's Easy Rolls

Easy rolls
2 T DRY YEAST
½ cup warm water
1 teaspoon sugar

½ cup sugar
2 ½ cups warm water
2 eggs
½ shorting (mom normally uses cooking oil…or about 1/4th a cup….but be careful w/flour later)
2 teaspoons salt

Mix yeast into mixture in large bowl and 7-8 ½ cups flower. Set aside and double in size. (but don’t have to now because of the yeast) roll or pinch off and dip in butter, put in baking sheets and let it rise for 45min and bake for 20min at 375

Chicken and Wild Rice Casserole-Crock Pot

Hands-On Time: 15 minutes
Ready In: Low 3 to 4 hours
Yield: 4-6 servings

Ingredients

2 slices bacon, chopped
3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin (I used skinless boneless thighs)
1⁄2 cup diced onion
1⁄2 cup diced celery
2 tablespoons Worcestershire sauce
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried sage
1 cup converted long-grain white rice
1 package (4 ounces) wild rice
6 ounces brown mushrooms,* wiped clean and quartered (I used white button mushrooms)
3 cups hot chicken broth, or enough to cover chicken
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

Directions

Microwave bacon on high (100% power) 1 minute. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Add olive oil and spread evenly on bottom. Place chicken in CROCK-POT® slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on LOW 3 to 4 hours, or until rice is tender.

Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley.

*Ingredient Tip Use "baby bellas" or crimini mushrooms. Or, you may substitute white button mushrooms

--
I got this from my sisters blog, she got it from www.disneyfamily.com