Recipe of the Day: Broccoli Cheese Rice

Broccoli Cheese Rice

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3/4 cup uncooked rice
1/2 onion
1 can of cheddar cheese soup
1 small package of frozen broccoli pieces
1 teaspoon butter or margarine

Cook rice according to package directions. Chop up the onion and saute in butter in a frying pan. When the onion is tender and translucent, add the broccoli and saute 2 or 3 minutes. In a casserole dish, mix the cooked rice, the onion and broccoli, and the cheddar cheese soup together. If too thick, add a little milk. Sprinkle with Parmesan cheese and paprika, if you like. Bake at 325 degrees for 20-30 minutes.

Broccoli Cheese Rice

 

Best Pizza in the World

Trying to find good pizza in a small town is nearly impossible. A new pizza place opened up here and so with a few friends, we tried it out.

Nothing to rave about and I was disappointed.

In my entire life of nearly 70 years, only three places have made what I consider the best pizza in the world, two in Seattle and one just north in Lynnwood.

Northlake Tavern

Northlake Tav is just a tiny ways away from the University of Washington, for those 21 and over. They pile on mounds of toppings on top of a proper crust (not too thin and not too thick) and hot and bubbly right out of the pizza oven. Even when we moved to Lynnwood, we would drive the 25 miles south just to get this pizza.

My second choice is the Italian Spaghetti House and Pizzeria, which sadly no longer exists. This was right in my own backyard, just down the street and around the corner from my house. I celebrated my 18th birthday there and my parents and I would make a late night stop for pizza after watching Johnny Carson together. The chef’s name was Ilio, which I named my little dog.. actually Keiki Ilio, which also meant “little dog” in Hawaiian. It was a great place with wonderful handmade pizzas that always tasted fresh. A huge loss to the neighborhood when it closed.

The last one is Sparta’s in Lynnwood. When I lived in Lynnwood, we spent a lot of time at Sparta’s. Great pizza, excellent salads and wonderful cheesecake.

Sparta’s Pizza

The main pluses of all three of these places is that they never changed. They stayed true to their design for decades of existence. You always knew you could get what you came for when dining there. Consistency was the key.

TMI Tuesday: June 9, 2020: What Is….

1. What is your phone screensaver at the moment?

I use the one that came with the phone. I like the colors and design and I’m basically lazy. When I get bored with it, I’ll figure out how to change it.

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2. What is currently on your playlist? (list top 5)

3. What are your last three internet searches?

More information about BIPOC

Looking for a fashion design software program

Searching for a photo 

4. What is your favorite sandwich filling?

Cheese with mayo, pickles and lettuce. I do like tuna with cheese and grilled into a tuna melt. I also love cream cheese, sliced tomatoes and sliced onions.

5. What is one staple item all men should own?

Whatever makes him the most comfortable. For some that will a suit and tie and for others jeans and a teeshirt. If they are comfortable and secure they will be more relaxed and not be worried about themselves.

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Reminiscences: Musings in Memoir — Prompt #2: Green

Two thoughts came up for when with this topic….

First is the ecology and climate change and the other is “greening” my diet with a more vegan/vegetarian eating plan.

person holding a green plant
Photo by Akil Mazumder on Pexels.com

I’ve been an ecological activist in what little I can do as a homebound disabled person. I use canvas bags instead of plastic or paper when I do go out shopping. I request the least amount packaging when I order from Amazon and other online sources. I use glass containers instead of plastic baggies. I avoid flushing my toilet anymore than I have to using the adage “if it’s yellow, let it mellow, if it’s brown, flush it down” (it helps living alone). I use a bidet to limit the amount of toilet paper I use it. I don’t shower every day (being stuck in a wheelchair means I don’t sweat much). I do what I can. It may not be a lot, but it’s something. I don’t want to take our planet for granted or assume that our climate isn’t going to get worse. It is. It already is.

I use to be a huge meat eater. In the last few years, that’s as gone down quite a lot, eating meat only a few times a week. After watching several videos about the meat industry and Covid 19, I realized I just couldn’t eat meat any longer. I knew all of this, but it’s amazing what you can ignore when you are in denial. I couldn’t deny it any longer. I stopped eating pork, beef and chicken, but still eat dairy, eggs and fish and seafood, so I guess I’m classified as a vegetarian, but I’m also exploring some vegan meat replacement products. Do I miss meat? Yeah, sometimes I get a craving for barbecued ribs or grandma’s fried chicken. And I’m pretty picky about vegetables, but I’m actually doing okay with all of this; lots of salads, spinach and veggie stir fries.

abundance agriculture bananas batch
Photo by Pixabay on Pexels.com

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Healing Herbal Tea Blend

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This is my tea blend recipe

Healing Herbal Tea Blend

4 oz Skullcap
4 oz Burdock Root
4 oz Red Clover Blossoms
2 oz Red Clover Herb Powder
2 oz Alfalfa Leaf
4 oz Hibiscus Flowers
4 oz Chamomile Flowers
2 oz Rosehips Powder

Optional (added these later)
2 oz Lemon Balm
2 oz Cramp Bark
2 oz Hawthorn Leaf and Flower
2 oz Blue Vervain
2 oz Valerian Root

Mix together in a bowl and store in a glass jar.

If you can’t get it all at once, I recommend started out with Red Clover, Hibiscus, Chamomile and Lemon Balm and then add to it one herb at a time.

I buy everything from Mountain Rose Herbs:

https://www.mountainroseherbs.com/

Recipe of the Day: MERINGUE KISSES

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MERINGUE KISSES
4 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)

Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.

Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.
Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.

CHOCOLATE GANACHE
1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder
Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.
Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.
Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.

Recipe of the Day: Grilled Tuna and Cheese Sandwiches

 

In the mid 1970’s, I worked as a long distance telephone operator in Seattle and worked out of the 4th Avenue office. Across the street was The Hungerford Hotel and they had a lounge that was one of the first places to get the Pong computer game. We would go over there for lunch, play pong and have a beer (or two) and grilled tuna and cheese sandwiches and then go back to try to work.

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Lovely memories.

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Grilled Tuna and Cheese Sandwiches

Mix a can of drained tuna fish with chopped celery, onion and dill pickles and mayo to taste. Spread slices of bread (any kind) with tuna fish and then top with cheese slices (any kind).

Grill in oven until one side is toasted and then turn until other side is toasted and cheese is melted.

Option: butter both sides of sandwich and pan-grill until both sides is toasted and cheese is melted.

Option: use mayo instead of butter on both sides to grill the sandwich.

 

Recipe of the Day: Twice Baked Potatoes

The first time I had these was when my mom prepared them when I was a kid. They have since become a favorite for four generations.

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Twice Baked Potatoes

6 large baking potatoes
1 (16 oz) container sour cream
1/4 cup shredded cheddar cheese
3/4 cup butter
Salt and pepper, to taste
1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. Bake potatoes for 1 hour or until soft. Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl. Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste. Fill the skins with the mix and top with shredded cheddar cheese. Bake for 20 to 25 minutes, just until heated through.

Recipe of the Day: Raggedy Ann Salad

This is a recipe from the Betty Crocker Children’s Cookbook that I had as a child (I have a newer copy now).

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RAGGEDY ANN SALAD
1 canned peach half

1/2 hard-boiled egg
4 small celery sticks
1 leaf curly lettuce
1/4 cup finely shredded cheese
1/4 maraschino cherry
Raisins
Place peach in center of salad plate. Position egg for head, celery sticks for arms and legs and lettuce for skirt. Add cheese for hair, cherry for mouth and raisins for eyes, nose, buttons and shoes.
Yields 1 serving.

Recipe of the Day: Mom’s Macaroni Salad

This is what my son calls this salad and it’s his favorite. My grandchildren seem to like it too. It’s easy to make so we make it a lot.

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Mom’s Macaroni Salad

2 cups of salad macaroni cooked about 10 minutes until translucent
1/2 cup (or more) chopped green olives
1/2 cup (or more) chopped black olives
1/2 cup (or more) chopped white onion
1/4 cup chopped celery
1 cup of shredded or chopped cheese

dressing
1 cup of mayo
1/2 cup of sugar
1/4 cup of red wine vinegar

Cook macaroni; drain and rinse in cold water
Mix dressing; add the sugar to mayo and mix well, add vinegar and whisk until blended
Add dressing to macaroni
Fold in olives, onion and celery and mix well
Add the cheese
Chill for several hours and add salt and pepper to taste