PhotoHunt ~ Bliss

The PhotoHunt for this week is 'Bliss'
This is not a great photo . . .
But I remember the moment. ~and it was bliss !
Check for all the other Blisses on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

What to do with leftover roasted beets?

Y'all saw my post yesterday on Roasting beets. I was trying to decide what to do with the left-over beets (did I mention that Bill is not a fan of Beets either?)
If you love Beets you will love this colorful risotto.
Beet Risotto
2 medium size beets, roasted
2 1/2 cups chicken stock
1/4 cup olive oil
3/4 cup Arborio rice
1 cup red wine
Salt and pepper
1/2 cup parmigiano
3 tablespoons butter
Using cooled roasted beets, place in a blender or food processor along with 1 1/4 cups of stock and blend together. Stir into a saucepan with the remaining stock and bring to a simmer. In the Risotto pan, add oil, heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Deglaze with the red wine. Slowly add the beet puree to the rice. Allow to cook down, then slowly add another ladle, until all the liquid is absorbed. Stir in the cheese and butter. Season with salt and pepper, to taste.
My risotto of course also had a citrus/fennel flavor, and was AmAzIng! You could use canned beets and puree them down just the same.
If you hate beets. . . you will hate this too.
Y'all enjoy~
Sandi

Flavors... Beets

By now y'all know that the flavor of the week is Beets. I think beets are one of those like-it-or-not foods.
I fall into the like-it crowd!
They have a rustic sweet flavor that is only enhanced by Roasting. I have added suggested flavors ~ Citrus, salt and creamy cheese. Citrus Roasted Beets with Fennel
2 cloves GARLIC
1 LEMON
2 ORANGES
1 tablespoon BALSAMIC VINEGAR
1tsp THYME
1/4 teaspoon SALT
1/4 teaspoon ground PEPPER
1/3 cup OLIVE OIL
3 fresh beets
1 bulb FENNEL
1/2 cup GOAT CHEESE
Peel the beets and slice into sections. Toss with zest of 2 oranges and a splash of olive oil. Roast at 400° 10 minutes. Meanwhile, slice fennel, add to beets and roast for another 10 minutes.
Stir together the crushed garlic, lemon juice, orange juice, balsamic vinegar, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the warm roasted beets, and sliced fennel with the vinaigrette. Serve the roasted beets and fennel over a bed of spinach, sprinkle with goat cheese.
This is a fresh salad that is best served when the roasted beets are still warm. The goat cheese melts over the beets and makes a creamy sauce.
These roasted beets can also be served just as they are. . . or made into a Beet Risotto for tomorrow night.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Peek at Pisa

I was going through files of old photos and found these of Pisa, Italy. We had flown in from London and just made a quick stop in town for lunch.
~and, of course, pictures! Everyone knows about the leaning tower of Pisa . . . which really does lean! It is actually a bell tower, part of the beautiful Piazza Miracoli.
I guess the miracle is that after some 840 years, it is still standing.
The Bell Tower was begun in 1173, and started leaning soon after.
100 years later more layers were added. . . taller on one side than the other to compensate for the lean.
The most recent efforts have been to preserve the lean . . . and in fact tourism in Pisa. Every one who visits has to take the customary photo holding up the tower.
A Beautiful sight to see ~ once.
Now . . . let's see where everyone else is traveling this tuesday.

Y'all enjoy the ride~
Sandi

PhotoHunt ~ Circular

The PhotoHunt for this week is 'Circular'
Which is exactly what you do when crocheting a baby bonnet. Double crochets in a circular pattern until satisfied. That is pretty easy ~ and pretty cute!
Check for all the other Circles on The Saturday PhotoHunt

Happy Hunting y'all~
Sandi

Flavors... Winter Squash

Y'all know that this week we are exploring Winter Squash. Well . . . in the South, we know there there is one kind of squash. It's yellow and we can grow it like kudzo in the summer. The idea of Winter Squash is a little strange.
Strange . . . I guess I am.
I love Butternut squash ~ The Flavor Bible suggests flavors such as vanilla and thyme. I decided to try this in a Risotto. I have a Bourbon Vanilla that might work perfectly.
Butternut Squash Risotto with Vanilla
4 cups vegetable broth
1 Tbs BOURBON VANILLA
3 cups peeled cubed butternut squash
2 Tbs OLIVE OIL
1 ONION
1 1/2 cups Arborio rice
1/2 cup WHITE WINE
2 Tbs BUTTER
1/2 cup freshly grated PARMESAN
1/2 tsp SALT
2 Tbs fresh THYME
In a medium saucepan, warm the broth with Vanilla over medium-high heat. When the broth comes to a simmer reduce the heat to low. Add the diced butternut squash and cook until tender, about 10 minutes. Turn down the heat and cover to keep warm.
Meanwhile, in a Risotto pot, add olive oil and saute the onion until tender but not brown. Add the rice and stir once or twice. Add the wine and simmer until the wine has almost completely evaporated. Slowly cook the risotto by adding 1 ladle of the simmering broth and stir then cover. Continue cooking the rice, adding the broth 1 ladle at a time, allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Turn off the heat. Briskly stir in the remaining butternut squash, Parmesan, the butter, and salt if needed. Transfer the risotto to a serving bowl and sprinkle with fresh thyme.
I thought the flavors complimented nicely . . . Chef Rob was not convinced. Bill . . . well, he will wait till summer for some real squash.
Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi

Do you Pintrest ?

Just ONE . MORE . THING.
That is all I need.
Just one more thing to pin me to this laptop. (Photo lifted from Google ~of course)
Pinterest is like thumbing through a magazine ~ without having to read any of the articles. I am fascinated.
I figured out how to put a 'pin it' logo on my side bar. Now I can pin my favorite pictures and recipes. . . or you can. (another photo lifted from Google)

http://pinterest.com/sandimcmc/ ~here I am.
Just one more thing~

Traveling Tuesdays ~ Firenze

These are photos from a little traveling I did in 2008 . . .
but then~Florence is always the same ~
Just as beautiful, just as alive, just as welcoming ~
Care to join me for a glass of Vino at my favorite Za-Za's ?

Come join me for another Traveling Tuesday blog hop!
Y'all enjoy the ride~
Sandi

Blue Monday ~ it's a puffs kind of day

This is my favorite blue today ~
Someone suggested Chocolate and lots of Wine . . . if that worked,
I never would have cought this cold!

Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

PhotoHunt ~ Bling

The PhotoHunt for this week is 'Bling'
How is this for a little 'Alabama Bling' ?The actual bling comes from hundreds of bottle tops . . . Probably collected from one BIG football weekend.

This week is the biggest ~ Roll Tide!

Check for all the other Bling on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~ Oysters

By now, y'all know that the 'flavor' for the week is oysters . . . perfect timing, since this is januaRy and it happens to be New Year's ! The flavor suggestions all come from The Flavor Bible. Along with Oysters, the recommend flavors include . . . lime, horseradish, WINE and Champagne(among others). Perfection!
This 'recipe' is as much a process as anything. Please follow along closely.
Oysters with Pearls
First . . . a trip to Whole Foods to find the freshest local gulf oysters. Now plan to have friends over for a New Year's shuckin' party.
Mince horseradish with vinegar and process to a fine pulp. Place tiny rounded scoops in a freezer. Slice limes. Get out the garden gloves and shuckin' knife. Pour the wine! Perfection!
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ It's just a Mexican dream

For our Cooking Light Virtual Supper Club we are Dreaming of a Summer Mexican Fiesta.
This is the perfect change after a month (or 2) of Holiday eating. A hearty pot of chili sounds yummy to me . . . especially if I can find a use for that HUGE pork loin I have left-over in the fridge after our New Years' party. An ingredient search at Cooking Light gave me just the recipe.
Pork Hominy Chili
2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream
Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.
I'm not 'big' on sourcream, so I topped ours with some toasted tortillas and cilantro.
Now let's see what everyone else has brought for our Mexican Fiesta . . .
Val is bringing a mess of Chicken Carne Asada Tacos with Pickled Onions
Roz has Easy Sangria ~Yea!
Giz is our newest member, and she has Camarones Fritoes with Mexican Cocktail Sauce
Jerry has brought dessert ~ Mexican Chocolate Souffle
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

Traveling Tuesdays ~ Let's Go!

It is Tuesday . . . time for a little road trip.
I am REALLY needing a little beach getaway ~Ahhh~Now, where are y'all going this week?

Y'all enjoy the ride~
Sandi

Promises for 2012

Every year I have blogged about my list of Promises. They aren't really New Year's Resolutions; More a list of Promises to MySelf (which are the very best kind aren't they?).

In 2010 , I procrastinated . . . and included my 2009 christmas letters. In 2009 I decided to support our local markets and stay out of Walmart . . . I was ahead of the 'Local Movement'.
2008 was the year to 'learn Italian' ~ pfffft ~ we all know this is an example of a poorly planned promise. That is just not a goal for one year. I promised to wear sunscreen in 2007 . . . this has proven to be to little, to late.
It is funny to see over the years how things have changed. It is even funnier to see my list of promises for 2011 ~ to dance at my daughter's wedding and to welcome a new son into the family.
WOW!
That barely covers the year that we have had! Not complaining~ Just sayin'. I am still exploring those moments in life that lead to contentment. I've cooked my way through TheEssentialsofItalianCooking and now I'm working on Flavors, neither lead towards skinny jeans!

Which leads me to my Promises for 2012
~ To love on our new grandbaby Hope!
~ Make use of frequent flyer miles to Charlotte
~ De-Clutter my world
~ To go down one size in those skinny jeans
~ Relax with mi amici under the May sunsets in Italy
~ Make a difference in someone else's life
~ Sink my red toes into the sand
~ To NOT text when I drive
~ To be a part of someone else's special wedding day, through my cake toppers
~ To Laugh Out Loud at myself more often
And . . . there it is.
My list of promises for 2012.
Our hope is . . . that each of you can find the Promise of the New Year.
Now ~ let's watch the Rose Parade!
Sandi

Happy New Year Y'all

At the end of the year, we all look back.
I am filled with Awe at the year we have had.
So many blessings in 2011.
Now we start 2012 . . . I'll be thinking on my Promises for the New Year.
Happy New Year y'all~
Sandi