Google Alert - recipe

ruby - how to call libraries in ruby_block in recipe - Stack Overflow
Harvest Vegetable and Chicken Soup with Quinoa and ... - Recipe Girl
Koosje Koene Illustrations - Learn to draw: Recipe
Bite Buff: Recipe: Buttermilk Mashed Potatoes and Cauliflower
Mmm, Mmm Monday – Sin Pie Recipe — Let's Talk and Walk
Always Perfect Roast Turkey Recipe - Food.com - 507154

ruby - how to call libraries in ruby_block in recipe - Stack Overflow

Posted: 23 Sep 2013 03:01 AM PDT

I have created a library archive.rb with a defined function archive in cookbook libraries.

I included this library in my recipe default.rb, and calling the archive function. But archive function is running in the start of recipe execution, not running at the place where I am calling this function.

I tried to run it in ruby_block, but it gave NoMethodError.

Please suggest the possible solution.

Harvest Vegetable and Chicken Soup with Quinoa and ... - Recipe Girl

Posted: 23 Sep 2013 03:00 AM PDT

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It's fall! Actually, where I live we're a little confused since it snowed in the mountains this past weekend! We had a bit of a cold front come in, and it snowed above 7,000 feet (I'm at 6,000 feet where we got rain instead). I'm hoping that means we're going to have a fantastic ski season. And I'm guessing that means that the gargantuan snowblower we just bought is going to come in handy. I'm going to have to make sure I have LOTS of soup around to keep us warm. I'll start with this recipe: Harvest Vegetable and Chicken Soup with Quinoa and Bacon.

Harvest Vegetable, Chicken and Quinoa Soup with Bacon

I used a soup recipe from the current Cooking Light and switched up a few things. The "Harvest" vegetables included in the soup are butternut squash, carrots, corn and kale. I love a soup that is LOADED with veggies, with a little added protein (chicken and BACON) and a sprinkle of healthy grains (quinoa). It's healthy, and it's filling too.

Harvest Vegetable, Chicken and Quinoa Soup with Bacon - RecipeGirl.com

Isn't it beautiful? It's my pretty soup.

Harvest Vegetable, Chicken and Quinoa Soup with Bacon from RecipeGirl.com

If it's already becoming soup weather where you live, I hope you'll try out this recipe very soon. It's both comforting and satisfying. And if you're still getting sweltering heat in your part of the world, well then you can tuck this recipe into your pocket for a cooler day.

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Harvest Vegetable and Chicken Soup with Quinoa and Bacon

Yield: 6 servings

Prep Time: 1 hour

Cook Time: 40 min

Ingredients:

4 center-cut bacon slices
1 1/2 cups chopped onion
1 1/2 cups diced butternut squash
3/4 cup chopped carrot
1 teaspoon kosher salt, divided
6 garlic cloves, minced
Cooking spray
1 pound skinless, boneless chicken thighs or breasts, cut into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper, divided
6 cups low-sodium chicken broth
2 bay leaves
2/3 cup uncooked quinoa, rinsed through a fine sieve
6 cups chopped kale
3/4 cup frozen corn
2 teaspoons thyme leaves

Directions:

1. Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon from the pan, reserving 1 tablespoon of drippings (scoop out and discard the rest). Crumble the bacon and set aside.

2. Increase the heat to medium-high. Add the onion, butternut squash, carrot, and 1/4 teaspoon salt to the drippings in the pan; sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove the mixture from pan.

3. Coat the pan with cooking spray. Add the chicken to the pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until the chicken is browned and done. Stir in the vegetable mixture, chicken broth, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.

4. Add the quinoa to the pan; cover and simmer for 15 minutes. Add the kale, corn and thyme to the pan; simmer, uncovered, 5 minutes or until kale is tender. Discard the bay leaves. Ladle the soup into bowls and sprinkle with bacon.

Tips:

Source: RecipeGirl.com (Adapted from this Cooking Light recipe)

Here are some other comforting fall soups on the blogs you may enjoy:
Roasted Squash Soup by Culinary Covers
Chicken Pot Pie Soup by How Sweet Eats
Roasted Broccoli and Cheddar Soup by Closet Cooking
Tuscan Chicken Soup by Peanut Blossom
Chipotle Creamy Tomato Soup by Farmgirl Gourmet

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Posted by Lori Lange on September 23, 2013

Koosje Koene Illustrations - Learn to draw: Recipe

Posted: 23 Sep 2013 03:00 AM PDT

No carbs. No sugar. No butter or oil. Seriously. A heavenly recipe.

I am definitely going to work on this one and submit it to theydrawandcook.com

Made this awesome, yummy cake for dessert at a dinner party, and instantly became the hero of the evening ;)

Luckily, we had leftovers the next day!

Bite Buff: Recipe: Buttermilk Mashed Potatoes and Cauliflower

Posted: 23 Sep 2013 03:00 AM PDT

"R" and I recently made this recipe to accompany a "skinny" meatloaf. The addition of cauliflower really lightened up the texture and flavor of the mashed potatoes. Maybe a great way to hide some vegetables for your children too?

Buttermilk Mashed Potatoes & Cauliflower (makes 3 cups, total time = 45 minutes)

Boil:
1 lb. russet potatoes, peeled, cut into chunks
1/2 lb. cauliflower florets
4 garlic cloves, peeled

Mash With; Garnish With:
1/3 cup buttermilk or 2% milk; warmed
3 tablespoons of unsalted butter
salt, white pepper, ground nutmeg to taste
chopped fresh chives

Boil Potatoes, cauliflower, and garlic in a pot of salted water until tender when pierced with a knife. 15-20 minutes.
Drain, return vegetables to the pot, and cook over medium heat until excess water is evaporated, stirring occasionally, about 1 minute.
Mash vegetables with warm buttermilk and butter using a hand mixer on low speed until smooth.
Season with salt, pepper, and nutmeg.
Garnish with chives before serving.

We served this side dish with a Mushroom Sherry Sauce. This sauce would be great on beef as well.

Mushroom Sherry Sauce (makes 1 cup, total time = 25 minutes)

Fry; Add and Sauté:
1 strip thick-sliced bacon, diced
3 cups mixed mushrooms, halved or quartered (5.5 oz.)
1/4 cup shallots, minced
1 tablespoon all-purpose flour
2 teaspoons tomato paste

Deglaze With; Add and Simmer:
1/4 cup dry sherry
1 cup chicken broth

Finish With:
1 tablespoon unsalted butter, cold
1/2 teaspoon sherry vinegar or red wine vinegar
salt and pepper to taste

Fry bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer bacon to a paper-towel lined plate and return pan with drippings to the burner. Add mushrooms and shallots, and sauté until mushrooms are browned, about 5 minutes.

Stir in flour and tomato paste, cook 1 minute.
Deglaze with sherry and simmer until evaporated. Gradually add broth, scraping up brown bits from the bottom of the pan.
Bring to a simmer and cook until slightly thickened, about 5 minutes.
Finish sauce with reserved bacon, butter, vinegar, salt, and pepper.

This recipe is from the February 2008 issue of Cuisine at Home magazine.

Mmm, Mmm Monday – Sin Pie Recipe — Let's Talk and Walk

Posted: 23 Sep 2013 02:35 AM PDT

by Glenneth on September 23, 2013

Hello and Happy Monday! Hope you had a fabulous weekend! In case you missed my past few posts:

Power Pack Slim 2000
Defeating the Spartan Race
Fabulous Friday Five

Today I have a VERY special guest post – from my MOM! Every year I look forward to Thanksgiving. I love spending time with my family, having a couple of days off work, and going shopping on Black Friday. One of my FAVORITE parts of Thanksgiving is my mom's Sin Pie. She makes it ONCE a year – on Thanksgiving. It is amazingly delicious. Today she is sharing her recipe with you!

Sin Pie

Hello, I am Glenneth's Mom, and I have promised the recipe for our Thanksgiving "Sin Pie." The official name of this dessert is "Chocolate Delite", and you may have had it under this name before. It has always been Glenneth's favorite dessert, and by only serving it once a year, I think that makes it more special.

The hardest part of this dessert is the first two layers. First you make the crust of butter, flour and pecans. It is not easy to get this pressed into a 9 X 13 pan. I also have burnt it by not watching it carefully enough. One year I threw the crust out twice before being pleased with the third one.

The next layer of the cream cheese, powdered sugar and cool whip also is a very thin layer. The secret to getting this down correctly is that the first layer has to be completely cool. After this is correctly made, it's smooth making from then on.

Sin Pie

Ingredients:

1 ½ cup melted butter
1 ½ cup flour
¾ cup chopped pecans. (Needs to be finely chopped)
1 x 8oz package cream cheese softened
1 cup powdered sugar
1 large carton cool whip
1 small package vanilla instant pudding
1 large package chocolate instant pudding
3 cups milk

Directions:

Combine butter, flour and pecans, mixing well. Press into a 13 X 9 pan (this will be a very thin layer.) Bake at 375 degrees for 15 minutes, cool completely.
Combine cream cheese, powdered sugar and ½ cup cool whip. Blend thoroughly, spread over crust and then chill.
Combine puddings and milk, beat 2 minutes with rotary mixer at medium speed. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Garnish with grated chocolate or chopped pecans. Refrigerate at least 3 hours.

Sin Pie

Glenneth talking now: Doesn't it look amazing? It is definitely an indulgence and not a "healthy" dessert. And trust me – I indulge. I typically have a piece (or two) on Thanksgiving and then eat it for breakfast to power up for Black Friday shopping. Just a little over 2 months until I can enjoy this dessert again!