Plants....

Vegetable Soup

The vegetables are carrot, onion, celery, garlic cooked in a small amount of peanut oil. Next - 2 cans of diced tomatoes, 4 cups of beef broth. 1/2 head of cabbage, fresh herbs and a bay leaf. This cooks really fast. You do not want to overcook. It tastes great! You could add beef or beans to this but not necessary.

Homeade Pizza

The pizza crust was from Cooks Illustrated recipes.

                                                      75 Minute Pizza Crust

Ingredients

• 1 3/4cups water , warm (about 105 degrees)
• 1envelope rapid-rise dry yeast
• 1tablespoon granulated sugar
• 2tablespoons olive oil
• 4cups unbleached all-purpose flour , plus extra as needed
• 1 1/2teaspoons table salt
• Vegetable oil (or cooking spray) for bowl

Instructions

1. 1. Set oven to 200 degrees for 10 minutes, then turn oven off.
2. 2. Meanwhile, in bowl of food processor fitted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoons water and pulse briefly). Let rest for 2 minutes. Process for another 30 seconds.
3. 3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
4. 4. Very lightly oil large bowl with vegetable oil or cooking spray. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from bowl, punch down, and separate into two round pieces. Let rest for 10 minutes under damp dish towel, then shape according to illustrations below, and add toppings.
5. 5. Proceed to cook topped pizza in preheated 500-degree oven using the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.

On the first crust I topped it with olive oil, fresh basil, sun-dried tomatoes, portabella mushrooms, yellow bell pepper, onion, parmesan & mozzerella cheese, green olives, spices. I baked it at 500 degrees for about 13 minutes.

On the second I topped it with olive oil, roasted garlic, fresh basil, & Parmesan cheese. 

Big Fat Burito

This is a baby fat - Chipolte Beef Burrito with black beans, rice, tomatoes, lettuce, sour cream and med sauce. It was delicious!

Cheddars

The broccoli was delicious. It had a nice mild garlic taste. Sherri had the chicken sandwhich, pictured above.
I had the Potabella on ciabatta with pesto mayo, spring mix, roated tomatoes and fontina. Yum!

Banana Coffeecake

Morel Mushrooms! Yeah!!

Thank You Nace! We had Morel Mushrooms with dinner. Nace found them just a few miles from the house. I love this time of year! Morels are one of my very favorite foods.

First soak in cold water. Mushrooms float to the top and any dirt will fall to the bottom. Drain, then place on a cotton towel to finish absorbing  moisture. Next prepare 3 different bowls: seasoned four, egg wash, crushed saltine crackers. Using a nonstick pan, I added peanut oil. Dust the morels with flour first, then dip in egg mixture and then cracker crumbs. Fry mushrooms in hot peanut oil, until golden brown. Drain on paper towel. Add salt and pepper.

Season the flour with salt and pepper
2 eggs & half cup of milk
1 package of saltines ( crushed fine)

bibiya

Lindsey and I had lunch at bibiya. She ordered the Noodle Bowl, pictured at the top. I decided to try the spicy chicken with rice. Both were very good, as usual. It was such a nice sunny day, we ate outside on the back patio.

Chives, Thyme, Cilantro

Cream of Broccoli Soup

I cooked the broccoli in chicken broth, sauteed onion in butter, added to pot, made a roux,  then added both Irish & Gouda cheese. Combine ingredients, finish cooking.  Salt and Pepper

Pizza House (Deluxe with Ham)

This was delicious! Stephan and I ordered the Deluxe with Ham, olives on one side. I love Pizza!

Meat Loaf

Meat Loaf

1 lb gr. round
1 lb sausage
10 oz. of crushed saltines
2 eggs beatem
1 sweet onion (diced)
dash of Worcestershire
cumin, red pepper, garlic powder,  salt and pepper
ketchup

Mix to combine, shape in a loaf, then place in a cast iron skillet. Bake at 375 for the first 15 minutes, turn temp to 350 for another 45 to 50 minutes.

Swiss Chard Lasagna with Ricotta and Mushrooms

Swiss Chard Lasagna with Ricotta and Mushroom Bon Appétit | January 2011
by Melissa Clark

Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.
Yield: Makes 8 servings
Active Time: 1 hour
Total Time: 2 hours (includes baking time)

Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves

Swiss chard and mushroom layers:
1 pound Swiss chard, center rib and stem cut from each leaf
4 tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg

Lasagna:
9 7 x 3-inch lasagna noodles
Extra-virgin olive oil
2 beaten eggs added to ricotta
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided

Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving

This was my base recipe for making the lasagna. I was a little disappointed at my attempt. I forgot the crushed red pepper and the nutmeg. I used regular mushrooms, which,  I had in the refrigerator.  I would definitely make this again. Next time,  I would like to try a couple of different mushrooms. I served this with sliced tomatoes,  french bread & butter.

DiGiaCinto

Cornbread

Vegetable Beef Soup

Vegetable Beef Soup

1/2 lb. baby carrots
4 stalks of celery
1 lg. sweet onion
1 Orange Bell Pepper diced
saute in olive oil, remove and set aside
in the same pot add more olive oil and then
saute lean chuck steak (1 inch cubes) - add
4 c. of chicken stock
4 c. beef stock
4 c. water
2 red potatoes
10 Campari tomatoes cut in half
2 c. of diced tomatoes
1/2 bag of frozen corn
1 bag of frozen petite peas
1/2 head of cabbage diced
dash of Worcestershire sauce
garlic powder, onion powder,  black pepper, 2 bay leaf, fresh basil, fresh sage, thyme, rosemary salt

 - add ingredients to large pot, then simmer on low until tender.

Fried Chicken, Mashed Potatoes, Gravy, Corn and Rolls

I soaked the chicken in buttermilk for 8 hrs, then dredged in flour and spices. The coating spices for the chicken was from Thomas Keller's Fried Chicken recipe.
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
salt
The roll recipe was found on allrecipes. I made a couple of changes out of necessity, one was the milk. I did not have 2% and substituted coconut. It worked just fine.