Monday, July 28, 2014

Halifax Nova Scotia Canada

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Tuesday, August 27, 2013

Romano Beans with Toasted Bread Crumbs

Romano beans are essentially flat, wide green beans that have a milder taste than the traditional version. If you cannot find fresh Romano beans, fresh green beans would work as well. Also, while I used a slice of artisan olive loaf, any flavor artisan bread (or even French bread) would work for this quick, easy side dish.
Romano Beans with Toasted Bread Crumbs 3 cups Romano beans, ends trimmed, and cut into 1/2-inch pieces 1 teaspoon olive oil 2 Tablespoons lemon juice 2 Tablespoons capers, drained 2 teaspoons dried parsley 1 slice artisan loaf bread 1 teaspoon garlic powder Salt and pepper, to taste 1. Bring 5 cups water to a boil. Add Romano beans and boil for 8 minutes. When tender, drain beans and plunge into a bowl of ice water for 3o seconds. Drain beans, and spoon into a medium bowl. 2. While beans are boiling, place bread into a food processor. Process until bread resembles fine crumbs. Heat olive oil in a small frying pan on medium-high. Add bread crumbs, lemon juice, garlic powder, and salt and pepper. Heat until toasted and golden. 3. Add bread crumbs to the beans in the bowl, and toss with the capers and parsley. Drizzle with extra lemon juice, if desired.

Yukon Gold Potato Wedges

These potato wedges are tasty and satisfying. While this recipe doesn’t make a ton of them, they are pretty filling, so it is probably safer not to have too many around as they are mildly addictive. These are delicious with a veggie burger and side salad.
Yukon Gold Potato Wedges 3 medium Yukon Gold potatoes cut into 1/2-inch wedges 4 Tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 1. Preheat oven to 425 degrees. 2. Place potato wedges in a large freezer bag. Pour remaining ingredients into the bag and toss to coat the potatoes thoroughly. 3. Place the potato wedges on a baking sheet lined with a silicone liner or aluminum foil, spreading evenly so that they do not overlap. Bake for 30 minutes, turning halfway through. Wedges should be crispy on the outside and tender on the inside.

Pumpkin Orzo Soup

Fall has finally arrived and I couldn’t wait to celebrate by making some pumpkin soup. This is quick and easy and the perfect fall dinner. It is a thick, creamy soup, even if it is dairy free, and has a velvety texture like a bisque.
Pumpkin Orzo Soup 2 teaspoons olive oil 1 medium onion, diced 4 stalks celery, diced 1 large carrot, peeled and diced 1 can (14 ounces) pumpkin (do not use pumpkin pie filling) 5 cups vegetable broth 1 cup orzo pasta 2 cups Swiss Chard, ribs removed and coarsely chopped 2 medium Yukon Gold potatoes, peeled and diced 1. Drizzle the oil into a large pot and sautee the onion, celery, and carrot for about 8 minutes, or until tender. Add pumpkin and vegetable broth and stir to incorporate. 2. Bring to a boil and add potatoes and Swiss Chard. Reduce heat and simmer for 15 to 20 minutes.

Sweet and Sour Stir-Fry

This is a light and easy version of traditional stir-fry. With pineapple, bok choy and carrots, this is a fresh and colorful dinner.
Sweet and Sour Stir-Fry 1 cup cooked rice, warmed 1 medium onion, diced 3 medium carrots, peeled and cut into matchsticks 3 teaspoons crushed garlic 2 teaspoons olive oil 1 (7 ounce) fresh pineapple fruit cup with juice 4 heads baby bok choy, ends trimmed and coarsely chopped 1 Tablespoons low-sodium soy sauce 1 (7 ounce) package marinated tofu (I used Wildwood Aloha marinated tofu), cubed 1. In a medium frying pan, sautee onion, carrots, and garlic in olive oil. Sautee for 7 minutes, or until vegetables are tender-crisp. 2. Add bok choy, pineapple in juice, soy sauce and tofu and cook for 5 minutes, or until heated through. Serve over warmed rice.

Cinnamon-Brown Sugar Roasted Pears

This is the easiest fall dessert that you will make. It is delicious on its own, and stupendous with ice cream. Honestly, it doesn’t get better than this!
Cinnamon-Brown Sugar Roasted Pears 2 pears 1 Tablespoon brown sugar 1 teaspoon cinnamon 1. Preheat oven to 400 degrees. Mix the cinnamon and sugar in a small bowl. 2. Cut pears in half and remove seeds and stem with a melon baller and small knife. Place pears on an aluminum foil lined baking sheet. Sprinkle with the cinnamon-sugar and bake for 10 minutes. 3. Remove from oven and enjoy alone or with ice cream.

Gross America

This book is quite entertaining, but, as the title indicates, Gross America is pretty disgusting. Richard Faulk has taken the time to examine all things gross, icky, and quirky across America. With over half of the states represented here, and lots of details, Gross America is a unique look at American culture. There are some yucky features, such as the Hair Museum of Missouri,the Corpse Flower which smells as bad as it sounds, the world’s largest fungus in Oregon, and the fake vomit manufactured in Chicago. There are also some interesting highlights that aren’t necessarily gross, but just odd. For example, the Albino Redwoods of California, candy coated insects, and Hawaii’s Kalaupapa leprosy settlement. Normally I get easily grossed out, but for the most part, this was an engaging and interesting read highlighting spots across the country that I had never heard of (after reading about them, it is pretty obvious why many of these are not hot destinations). Overall, this book was really interesting. At times it was a bit more scatological than I was really prepared for, but an average high school boy would love this, so I am excited to bring it to my classroom. There are a few pictures, and the book is well organized and easy to read, but at times, the concepts are a bit mature and as a result, this isn’t really suited to young children.