Cooking Light ~ Eggs

This month we have decided to celebrate a Sign of Spring ~ fresh eggs!
I went to Cooking light on-line to find the recipe for a fluffy egg soufflé. When I saw the menu, I decided we needed something with veggies. I saw the perfect recipe here on CookingLight .

Lemon-Scented Broccoli Soufflé
3/4 pound finely chopped broccoli (Frozen)
1/3 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/3 cup fat-free sour cream
1 tablespoon grated lemon rind
3/4 teaspoon salt
3 large egg yolks
1 garlic clove, minced
6 large egg whites
Cooking spray
Preparation
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender (or use frozen broccoli that is thawed). Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven.

Bake at 325° for 40 minutes. Serve immediately ~ before it falls.
Now let's see what everyone else has brought for our Celebration of Spring . . .
Jerry has the appetizer ~ Bacon and Egg Tarts
Val is bringing a Greek Lemon Soup
Roz has a Wild Rice, Asparagus and Goat Cheese Fritatta
Giz is Bringing Rhubarb Custard Bars
Y'all enjoy~
Sandi

Traveling Tuesdays ~ Sunset in Croatia

This Tuesday, I am traveling to Croatia ~ just for the sunset. Pictures just don't bring back the music of water washing on the rocks,
the warmth of the sun,
and the laughter of friends sharing a moment in time.


Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

Blue Monday ~The Nest~

It's a Blue Monday indeed . . .
On my back porch,
for the wren family~
My screened in back porch has a opening for Buddy to run in and out (and out, and in, and out, and in, and out . . .)
Apparently an industrious wren has also been using the opening to come in, and in, and in. My basket of wine corks must have seemed like the perfect spot for his new springtime house.
I really hated to ruin his big plans. . . but he's not moving his little wren-wife onto my screened in porch. I'm just glad we found this before she started their little wren-family.
Sorry!

He's going to have to start all over again ~ maybe I'll just move the basket outside and see if he'll add on.

All that work ~ that's enough to make anywren Blue !

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

PhotoHunt ~ Drop~

The PhotoHunt for this week is 'DROP'
I bet you will never guess what happened to my huge sheet of hand made pasta?Yep.

Check for all the other things that are Dropping on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Flavors ~ Beans Mardi Gras Style

Red beans and rice is a traditional Southern dish. Y'all will feel like you have a bite of south in your mouth.
Ca c'est bon~ Just in time for Mardi Gras!
This is a recipe that I have enhanced a la Flavors. I will say this . . . In the Flavor Bible, Celery is not a recommended flavor, but that would be like a Holy Trinity without Mary. The suggested 'flavors' have been Capitalized in the recipe.
Red Beans and Rice a la Flavours
1 pound red kidney beans, dry
2 Tbs OLIVE OIL
1 large ONION, chopped
1 GREEN BELL PEPPER, chopped
5 ribs celery, chopped
5-6 cloves GARLIC
1 large smoked PORK Hock
1/2 lb. CHORIZO
1 to 1-1/2 pounds ANDOUILLE SAUSAGE
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 Tbs fresh PARSLEY (plus more for topping)
1 Tbs CHILI
TABASCO on hand
Pickled onions (minced sweet onion with a dash of spicy mustard)
Start by soaking the beans overnight, drain the water and cover the beans with a double volume of fresh water in the pot. (Seriously, this helps reduce the GAS!) Bring the beans to a rolling boil. Boil the beans for about an hour, until tender. Keep them covered with extra water. (save 2 cups of this beany water for the rice)
In a skillet, heat olive oil and stir in the Chorizo (removed from the casing), cook while breaking up the chunks. Sauté the holy trinity (diced onions, celery and bell pepper). Add the garlic and saute for couple more minutes, stirring occasionally. Slice the andouille sausage and add to the skillet.
After the red beans are boiled and partially drained, add the sausage and vegetables to the beans, then add the ham hock and seasonings. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. (If the beans are not as creamy as you would like, take 1 or 2 cups of beans out and smish them then stir back into the pot)
When you are ready to cook the rice, use the reserved 'beany' water, and cook according to the package directions.
Serve with good French bread for dippin' and a healthy sprinkle of minced onions and parsley on top.
Let the good times Roll~~
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Click my heels

We saw 'Wicked' here in Birmingham last week. What can I say but ~ AWESOME ~
If you haven't seen it . . . you must!
I reminded me of the first time (yes, first time) I saw the show in London. It was particularly fabulous because Harrods was also in on the story line.
Harrods was dressed as the Emerald City~
All lit up in Emerald Green.
After all ~ where else would you go if you were looking for a pair of Ruby Slippers?
I would own a pair if I thought I could click my heels and take off~~~~~>

Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and we'll visit!

PhotoHunt ~ LOUD ~

The PhotoHunt for this week is 'LOUD'
For years, a part of the thrill of going to the WhistleStop Cafe, has been the trains.

The Norfolk Southern line runs right in front of the cafe. The kids love to grab a seat by the window so they can watch the trains rumble by while they eat their fried chicken and plates of veggies.~ And the adults who line up outside the door . . . plug their ears.
It's LOUD!

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

Flavors ~Lentils~ 'Lentils with Mediterranean Flavors'

Y'all can probably guess that I am not a huge fan of lentils. Lentil soup . . . that is just a way to use a leftover ham hock.
So . . . my mission was to find a new way to serve lentils, using the Flavor Bible.I wanted to include fresh flavors, and add a little spice. Citrus, Kalmata olives, and garlic seemed like a good place to start. They say that Green lentils are more flavorful (maybe that has been my problem in the past).
Lentils with Mediterranean Flavors
1 tablespoon extra-virgin OLIVE OIL, plus 3 tablespoons
1 CARROT
1 small ONION
2 GARLIC cloves,
1 1/4 cups dried green lentils
4 cups CHICKEN STOCK
1 BAY LEAF
1 cup long-grain white rice
1/2 cup pitted kalamata OLIVES
1/2 cup fresh Italian PARSLEY
1/2 cup baby SPINACH
1/2 cup cherry TOMATOES
1 tablespoon chopped fresh THYME leaves
3 SCALLIONS
2 Tbs LEMON zest
Salt and freshly ground BLACK PEPPER
Heat 1 tablespoon of oil in a large saucepan. Add the diced carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, cook the rice with bay leaves and remaining broth until it is tender and the liquid is absorbed. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the chopped olives, parsley, thyme, and lemon zest. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
It makes a fresh and flavorful base for grilled Salmon.
It was even better the next day as a salad!

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

I am craving a little Sunshine . . . ~ and the sound of the waves.
Me thinks we need a trip to the beach.


Y'all enjoy the ride~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription*
We can still travel together.
Leave a comment and I'll visit!

Let the Good Times Roll~

'Laissez les bons temps rouler!' ~ Let the good times roll ~
This year it was a party at The Club.

Ash Wednesday will bring an end to Mardi Gras (which is french for Fat Tuesday) We celebrate the season of Mardi Gras~
and look forward to Spring!
y'all enjoy~
Sandi

Photohunt ~ Point

The PhotoHunt for this week is 'Point'Have you ever cooked artichokes? They can poke you!The first step is cutting off the pointy ends and rubbing it down with lemon to keep it from turning brown. That leaves the yummy leaves and tender heart. Steam them until tender.
Yummy!
Check for all the other Pointy Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Beyond the Pasta

Have you read Beyond The Pasta ? It is Mark Leslie's account of living with an Italian family. He spent a month with Nonna and her family, learning to cook and speak Italian. Last night we went to a cooking class Birmingham Bake and Cook ~ my favorite shop for all things Kitchen! Susan does a great job of keeping the place stocked with those hard to find items.

It was fun to watch Mark make three kinds pasta and the sauces to go with them in 3 hours. He was not only roling out the dough . . . but telling funny stories all along.
Allorah ~ What a Hoot!

We both agree'd that Italian cooks are Absolute about their recipes. Having cooked 'with' Marcella Hazan ~ I know that for a fact! Only fresh Italian ingredients, and then only in a certain order . . .

He whipped up several batches of 2 egg pasta ~ and then one with spinach for fettuccini.

I jumped in to help with the rolling . . .

check the total concentration . . .
Mark made it look very easy ~ and didn't even break a sweat. Nonna would be proud!
If you haven't read the book ~ it is a must. The recipes are there, but the best part is the southern guy living the life in Italy. I can relate to so many of the stories !

Ciao Y'all ~
Sandi

Flavors ~Rabbit~ 'Rabbit in Thyme Sauce'

Only because of Flavors . . . we are branching out with rabbit.
Just this once.
The only reason I could even do this . . . is because it came in a cellophane wrapper from Piggly Wiggly. I just pretended it was chicken.
Rabbit in Thyme Sauce
1 lb Rabbit
2 Tbs OLIVE OIL
1 cup flour
2 Tbs cracked PEPPER
2 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 BAY LEAF
2 cloves GARLIC
1 cup WHITE WINE
1 cup chicken stock
1 Tbs MUSTARD
1/2 tsp MUSTARD seed
Drench boneless rabbit pieces in flour and sprinkle with pepper. Brown in olive oil. When browned evenly: add diced garlic, and herbs. Allow to cook for another minute, then remove from heat and add white wine. Continue to cook covered over low heat for another 45 minutes-1hr. Turn up the heat and add Dijon mustard and extra broth if needed to make a smooth sauce. Serve with RICE . . . and just pretend it's chicken.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ The Language of Love

We have all heard that Italians speak the language of Love.
I saw this post- it note stuck to a Vespa on a side street in Florence . . . How sweet is that?
This is as 'sweet' as I get while in Italy.
I do have a beautiful ginormous boquet of roses on my kitchen counter ~ That's Amore !

Happy Valentines Day Y'all enjoy~
Sandi
*for those of you who played the linky with me . . . you'll notice I no longer have the subscription.
Long story, made short ~ I cancelled*
We can still travel together.
Leave a comment and I'll visit!