Thanksgiving 2014

I made a new dinner roll recipe which I liked better than my standard recipe:
http://divascancook.com/sweet-dinner-rolls-recipe-without-bread-machine-scratch/

Pumpkin Pie from the Cook's Illustrated Baking Book
http://www.thedeliciouslife.com/pumpkin-pie-recipe-cooks-illustrated/

My First Kimchi

Really Moist Lemon Cupcakes

I made these delicious cupcakes with lemons from our tree. I made the frosting super lemony and they were out of this world.

http://alchemybaking.blogspot.com/2013/03/really-moist-lemon-cupcakes-for-lemon.html

Grilled lamb, beet salad, potato pancakes

Guerrero Passover 

Doesn't this look wonderful? We had grilled lamb lollipops with yogurt sauce, pistacios and mint (replictaed from a dish I had in London at one of Jamie Olivers restaurants). Potatoe pancakes with rosemary and a touch of horseradish. The big find of the meal was haroset (the recipe calls it beet and apple salad but it is the same as traditional haroset) but this one was amazing with beets and celery root. Although the fresh mint was meant for the lamb, it tasted wonderful with the haroset. I would put it right in the salad next time. 

http://www.foodnetwork.com/recipes/michael-symon/beet-and-apple-salad-recipe.html

http://www.foodnetwork.com/recipes/michael-symon/crispy-potato-horseradish-cakes-recipe.html   

The Shelf Battle

Day 1: Seepo enjoys her favorite spot on the shelf

Day 2: Koof joins in

Day 3: Felix the hornary gets mad

the doctor is not pleased that koof and zap are zonked out on the shelf

he is barking, trying to leap up there and bap them and of course they are fighting back

causing all kinds of rukus on Jimmy's desk

we might have to put another shelf up there to avoid world war 3

Day 4: Total Rukus

Slow Cooker Lasagna

Ingredients

	1 pound(s) uncooked 93% lean ground beef
	1 small uncooked onion(s), chopped
	1 clove(s) (medium) garlic clove(s), minced
	28 oz canned crushed tomatoes
	15 oz canned tomato sauce
	1 tsp table salt
	1 tsp dried oregano
	1/2 tsp dried basil
	1/4 tsp crushed red pepper flakes, or to taste
	1 cup(s) part-skim ricotta cheese
	1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
	6 item(s) uncooked lasagna noodles, no-cook
	1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

• Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  
• Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  
• Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  
• Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  
• In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Notes

• To boost your vegetable intake, add sliced fresh mushrooms to the beef mixture (could affect PointsPlusvalues).

Weight Watchers recipe

Spicy Pork and Mustard Green Soup

INGREDIENTS

½ pound ground pork

2 cloves garlic finely chopped

2 teaspoons finely grated peeled ginger

1 teaspoon Sichuan peppercorns, crushed

¾ teaspoon crushed red pepper flakes

½ teaspoon cumin seeds, coarsely chopped

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

1 bunch mustard greens, torn (about 4 cups)

4 scallions, thinly sliced

2 tablespoons reduced-sodium soy sauce

1 teaspoon fish sauce (such as nam pla or nuoc nam)

8 oz. wide rice noodles

ALSO TRY IT WITH:

• Beet greens, kale, or turnip greens

INSTRUCTIONS

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

NUTRITIONAL INFORMATION

CALORIES (KCAL) 370

FAT (G) 16

SATURATED FAT (G) 5

CHOLESTEROL (MG) 45

CARBOHYDRATES (G) 36

DIETARY FIBER (G) 3

TOTAL SUGARS (G) 3

PROTEIN (G) 19

SODIUM (MG) 1370

http://www.bonappetit.com/recipe/spicy-pork-and-mustard-green-soup#