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View Diary: Kitchen Table Kibitzing 7/5/2014: Drunken Jambalaya (80 comments)

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  •  I think you give (9+ / 0-)

    Very good fortunes, Marti.  They are ice-cream-centric, to be sure, but what's wrong with that?

    •  Awww....thank you! I have a fondness for the (10+ / 0-) it makes it easier to share the fun.


      "Live with no excuses and Love with no regrets."

      by The Marti on Sat Jul 05, 2014 at 06:50:50 PM PDT

      [ Parent ]

    •  I completed my task today and sent it where (8+ / 0-)

      it needs to go. Hopefully it will be viewed favorably. I'm in a sharing mood, here are 2 recipes included in the project:

      Green Beans with Smoky Pistachio Dust
      Serves 4, with extra pistachio dust left over

      •    1 pound (454g) green beans, rinsed, stem ends snapped
      •    2 teaspoons olive oil
      •    3/4 cup (90g) dry-roasted, unsalted pistachios, toasted and cooled completely
      •    1/2 teaspoon smoked paprika, or to taste
      •    Kosher salt and freshly ground black pepper

      Fill a bowl with ice water. Bring a medium pot of generously salted water to a boil. Drop in the green beans and boil until al dente, 2 to 3 minutes. Drain. Transfer the beans immediately to the ice bath to set their color and stop the cooking process. Drain again, pat dry, and transfer to a large bowl. Drizzle with the olive oil.
      Combine the pistachios, smoked paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food processor fitted with the metal blade. Process for 30 seconds, or until finely ground and reduced to “dust.” Sprinkle 1/2 cup (60g) dust (reserve the rest for future use) over the green beans, adjust seasonings, and serve at room temperature.
      Tip: When grinding the pistachios, use a full-size food processor if you have one, as it will give you the finest, “dustiest” consistency. A mini chop is fine in a pinch but won’t break the nuts down quite as much.

      Honeydew Salad with Poppy Seed Dressing
      Serves 4

      •    1/2 medium honeydew, seeded, flesh scooped with a melon baller
      •    1/2 medium English cucumber, seed membrane scraped out, cut into half moons
      •    1/2  pound seedless green grapes, cut in half (about 1 1/2 cups)
      •    Juice of 1/2 lime
      •    1 tsp. canola or olive oil
      •    1 tsp. water
      •    1 tsp. honey
      •    1 1/2 tsp. poppy seeds
      •    4 large fresh mint leaves, thinly sliced

      In a large serving bowl, combine the honeydew, cucumber, and grapes.
      Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.

      Recipes reprinted from Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

      Glen and daughter are going camping again tomorrow so payment won't happen until next week. I hope that is OK.

      Thank you for your help and encouragement.

      "Life is not about waiting for the storm to pass... it is about learning to dance in the rain." ~ Vivanne Grenne Shop Kos Katalogue!

      by remembrance on Sat Jul 05, 2014 at 07:41:09 PM PDT

      [ Parent ]

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