Grandma's Kitchen Table

Happy Birthday, Boys!

Happy Birthday, Boys!  Three of the boys had birthdays this week, so I managed to get a photo before the party tonight...Harrison, Matt, Mike, and Nik.  Harry, Matt, and Nik are the three with the birthdays.  Matt is 18 today!

My Kitchen, My World: The United States

This month's My Kitchen, My World selection for world cuisine was the The United States.  I only have one recipe this month, something that I feel represents our country as truly American.  The Native Americans were given a monopoly on the Wild Rice crops in the United States, something to help compensate them for the losses they sustained and something to help sustain them. 

I grew up in Northeast Iowa, not too far from Minnesota which harvests lots of Wild Rice.  I brought my love of it here with me and have a difficult time finding true pure Wild Rice in Indiana.  But, it can be done on occasion.  And, if not, everyone who passes through or goes to Minnesota has my standing order. 

Wild Rice is not really a rice at all, but a wild grain.  Most people don't cook it right, they don't cook it long enough to open it up in its entirety.  The trick is to soak it overnight in room temperature water, drain it the next day, and cook it a long time, until all the shape to the grain is completely gone and it has opened up showing its white parts.   It tastes best with just a little salt and butter, not too much of either so that the taste of the grain has a chance to shine.  Undoubtedly, one of my favorite foods of all time.  And, just so you know, I have NEVER had it cooked properly in a restaurant, I have long since given up trying to find good Wild Rice prepared properly on a menu.

This is a recipe I like to make at Thanksgiving time, which pairs it with another American favorite:  the cranberry.

Wild Rice, Mushroom, Carmelized Onions, and Dried Cranberries

(Serves 4, easily doubled, etc.)

4 oz. of pure Wild Rice grown in Minnesota (no wild rice mix or blend, although if you must, it works well with that, too)

1 and 1/2 cups chicken broth - Rinse rice until water runs clear; soak rice for an hour at room temp water (overnight is even better), and drain.

Put chicken broth in saucepan to boil and then add the drained rice...cover with lid, reduce heat to simmer for 50-60 minutes, shut off heat, let rice continue to sit in the pot with the lid on for another half hour to steam.

While the rice is cooking: Slice 8 oz. fresh portabella mushrooms and saute in a large skillet with 1 Tablespoon butter until they are cooked as you like them, remove from pan and set aside.

In the same skillet, cut 2 medium yellow onions into wedges, and saute with 1 Tablespoon of butter and 1 teaspoon of brown sugar on medium heat until soft and caramelized (takes about 40 minutes usually).  

After the onions are caramelized, add 1/2 cup dried cranberries.  Add the cooked mushrooms and the cooked wild rice into the pan and mix all ingredients until well distributed. 

(I tend to cook with less salt, and if there is salt in the broth, this is probably enough, but you can add additional salt if you feel it needs it.)

You can make all this, put it into a covered casserole dish and reheat it in the oven when you need it if you want to prepare it ahead.  I have also microwaved it to reheat it with good results...not too long.

Friday's Favorites Fare

 

This is what competitive Junior National swimmers do when they aren't swimming at swim practice:  they swim.  Daniel, Harrison, Trish, Colleen, Matt, and Rhiannon in our pool this afternoon.

READING:   More Willa Cather, More College Materials, and bits and pieces of family history following links where those might lead which is always enjoyable.  One more week until I can send the guys off to JNats and have a whole week to start some serious reading on WWII, at least that's the plan now.

LISTENING TO:  For Caitlin:  James Taylor, For Margaret O.:  Billy Joel, and for myself, of course:  Tom Petty (with and without the Heartbreakers)

COOKING BYTES:  Yesterday I made a Texas Sheet Cake in memory of my Uncle Tony who passed away this week.  It was just something I hadn't done in forever and it was his favorite dessert.  My Granny would make it for all the family gatherings, and those of you on that side of the family will smile at these memories because it was easy, inexpensive, and served a lot of people at a time.  My Uncle Tony, who was always a big hit with the nieces and nephews because of his jokes and winning personality, would pronounce the "Sheet" part of this cake with a little southern drawl for fun to make it sound like a word that all little boys and girls were not allowed to say, not quite saying the word, but sort of implying it, which delighted all the youngsters to no end and set my Granny to chastising Tony for his "bad manners in front of the little kids."  The "little kids" were quick to run outside (where of course no grown ups would be able to hear them shouting) and run around yelling, "We are having Texas Shit Cake for dessert!!!"  No end to the fun with Uncle Tony around.  He will be missed by all.

FAV NEW FIND:  Not exactly new, but my impatiens are growing and blooming this summer and I am enjoying the color every single day.  Heretofore we have never been able to get impatiens to grow at this house.     

FAV THING THIS WEEK:  We had a good time up at Purdue for Sectionals last week, no new best times, but that was not expected since the JNat swimmers are not tapered and all, but it was just really nice to be away at a meet and see all the swimmers, go out to eat with them, and have them popping in and out of the hotel room between swims.  I will say, with the boys at least, the whole week was about swimming and eating and then swimming and eating and then swimming and eating.  My word those teen boy swimmers can eat!
GOING TO:  Our church has Seton Fest going on this weekend, so fireworks the next two nights in what is essentially our backyard, we can sit on the deck and watch a splendid show; Matt, Harrison, and Nik all have birthdays this week, so Harrison is hosting a birthday party for friends Saturday night at his house; Matt's actual birthday is Saturday, so on Saturday I will have an 18 year old...where did that time go?  Family birthday celebration for Matt and odds and ends of things that always seem to need to be done around here in the works as well.  Hope you all have a great weekend.    

PRAYING FOR:  In your charity, please pray for the repose of the soul of my father's youngest brother, Guy Anthony Baker, who lost his battle with cancer this week.

CEiMB: Mango Lassi and Chicken with Warm Tomato and Corn Salad

The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave, was selected by Leslie at Lethally Delicious and is Mango Lassi.  It can be found on page 43.  The recipe can also be found here. 

The ingredient list for this is short:  mango, yogurt, honey, and ice.  It all gets thrown together in a blender, whirled about for a short time, and poured into an ice cold glass. 

Be aware, this makes a whole lot of lassi, so I would say you could serve twice as many with the whole recipe, i.e. 8 rather than 4 as the glass size I have photographed here is really too much for one person, better to let two share it.  Very tasty and refreshing.  Thanks, Leslie, we loved it and it will be making an appearance now and again around here.

Next week's hostess is Jennifer of The Rookie Baker.  She has selected the Shrimp fra Diavlo with Spinach recipe on page 162 of So Easy.  You can find the CEiMB blogroll here.

The recipe chosen last week for CEiMB, using Ellie Krieger's book, So Easy, was selected by Danica at Danica's Daily and is Chicken with Warm Tomato and Corn Salad.  It can be found on page 144.  The recipe can also be found on Danica's site here. 

I'm a week late with this as last week Matt and I were away at a swim meet and I didn't manage to get it made before I left.  So here it is...would not have wanted to miss out on this one as it is such a fresh and refreshing dinner for summer. 

Chicken, corn, tomatoes, avocado, garlic, scallions, a little oil, salt, pepper, and lime juice and that's it.  It was delicious, enjoyed by everyone, and definitely a repeat.  Who knew they would eat avocado when previously "no thanks" was all I heard regarding the lovely avocado?  Surprises every week. 

Next week's hostess is Leslie at Lethally Delicious.  She has selected the Mango Lassi recipe on page 43 of The Food You Crave.  You can find the CEiMB blogroll here.

Tuesdays with Dorie: Chewy Chunky Blondies

Thanks to Nicole of Cookies on Friday for her Tuesdays with Dorie pick of Chewy, Chunky Blondies, found on page 109 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Nicole has the recipe posted on her site here.  Thanks, Nicole for a great pick, the guys loved the Blondies, definitely a repeat. 

The bars took no time at all to prepare.  Besides the usual suspects for cookies, this recipe has added chocolate chips, toffee chips, butterscotch chips, coconut, and nuts (well, ours didn't have nuts, but the recipe said you could add them).  Reminds me of the Seven Layer Cookie Bars we make around here.  They disappeared about as quickly as well. 

Next week:  Not sure as the list is not posted as of this writing.  TWD blogroll found here.

Tuesdays with Dorie: Lots of Ways Banana Cake

Thanks to Kimberly of Welcome to Only Creative Opportunities for her Tuesdays with Dorie pick of Lots of Ways Banana Cake, found on pages 204-205 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Kimberly has the recipe posted on her site here. 

We like bananas, we do, really, we do.  We like them plain, straight out of their little yellow outfits with no accompaniments at all.  When this recipe came up, I asked Mark if I should just skip this week as it was 1) a cake and 2) made with bananas IN it.  He must have been a little dessert-deprived as he said, "No, go ahead and make it, make one of those small cakes."
So I did.  I made a six inch pan size cake, half a recipe nets this for a small layer cake.  I made it, frosted it, even put a little cream cheese frosting between the two layers as he really likes cream cheese frosting. 

I cut a small sliver for myself and it was okay.  He ate the rest, dutifully taking it to work for dessert at lunch, etc. for several days.  The boys did not eat a bit of it.  "Bananas IN it???  No thanks."  I am certain this is a wonderfully delicious recipe for those who crave banana cake, so I hope our reception of it does not deter anyone from giving it a go.  Some families can just be so picky about things, can't they?  Guilty.     

Next week:  Nicole from Cookies on Friday has chosen Chewy, Chunky Blondies, found on page 109.  TWD blogroll found here.

Friday's Favorites Fare

Hamilton County 4-H Ten Year Members Awards - Matt right side of stage, second riser, yellow shirt. 

READING:   College materials, will it never end?  Matt is headed out to Junior Nationals in California in three weeks and after the meet is over, the college recruiting coaches are allowed to talk to the swimmers...would be nice if we knew the academic values of each school he is interested in going out there before all the swim talk ensues.  That's the plan.  Reading a bunch of odds and ends along with all this, will be happy when my regular reading time is back to what I love:  history/literature.

LISTENING TO:  Neil Young

COOKING BYTES:  I get more cooking/baking done because of Twitter than any other reason.  I have my Twitter limited to 30 gals, only ones I cook/bake with on a weekly basis in the blogalongs.  Each morning we check in and someone or other suggests something or other to bake or cook that day and before you know it others join in and we are all busy in our kitchens comparing notes and making food for our families.  Clarice (my computer) sits on the counter on those occasions.  It's like having friends in the kitchen with you.  A lot of them I have known for over two years so it's sort of like a little cooking family at this point.  Something to look forward to and enjoy each day since obviously one has to cook/bake at some point.

FAV NEW FIND:  Sometimes things you think you couldn't do come around in time and you can do them after all.     

FAV THING THIS WEEK:  Watching all the little swimmers come and go for their lessons each day, it's fun to see them all trying really hard and giving it all they have for "Mr. Matt."  They range in ages from 4-13.  It's also my father-in-law's 88th birthday today.  It starts off the birthday celebrating around here as Mark's is Monday and Matt's is the last day of the month.
GOING TO:  It's 4-H Exhibit and Fair time...for the first time in 31 years I have not been a leader and a project leader and it feels strange, I have to say, it feels very strange not to be up there in that capacity.  I think everyone else up there thinks it is very strange as well.   Matt turned in his very last 4-H project on Sunday and was awarded the Ten Year Member plaque (members are only allowed ten years) at the Queen Contest last week.  At any rate, we'll be going to the fair all weekend, to look at projects and what not, most of the "what not" being the guys liking to score fair food every day.  It's always fun to see all the projects the kids in our club turn in and others I have known through the years.  I can't believe how old my first 4-Hers are now and when I see them each year I wonder how they got so old and I didn't!  Matt is getting his senior photos taken today. On Tuesday we leave for USA Swimming Sectionals, fortunately they are at Purdue this year, but it still involves a loading up and travel trip mentality...home again next Saturday.  Okay, I rarely, if ever, admit this, being the IU person that I am, but my favorite place to watch a swim meet is at the Purdue pool as it is just great for swimming and watching, the windows so large, the ceilings so high, the gorgeous decor and diving well...it's my favorite pool.  Shhhh...don't tell anyone I said that, okay?    

PRAYING FOR:  Summer travelers, this is the start of the swimming competition season where all the swimmers are on all the roads all the time for the next three weeks, there are meets for every level of swimmer and our club has them at every level, safe travel and good times for ALL travelers, please join me.

Two Posts Today: MSC and CEiMB

There are two posts for today as MSC posts on the 15th of the month, so you can just scroll down until you find what you are looking for:  MSC and/or CEiMB.  And, if you are looking for anything else from me, check your email as I am trying to catch up.

MSC: Flourless Chocolate Cupcakes

It's time for another cupcake adventure this month from the Martha Stewart's Cupcakes book.  This one, Flourless Chocolate Cupcakes, is found on pages 108-109 of the book, and was chosen by Lauryn of Bella Baker.  These were a big hit with the guys, Lauryn, but then you knew they would be, right?! 

I have never made any of the "flourless" recipes before, so I was looking forward to this one just to see how all this works.  There are only four ingredients:  Butter, Chocolate, Eggs, and Sugar.  Somehow it all comes together and forms into a cupcake while baking.  The book said that the tops were supposed to be crackly and sunken in...finally, a baked cake/brownie that is SUPPOSED to be caved in and crackly...not one that I made that way by mistake.  I figured I couldn't go wrong with this.
These were incredibly easy to make, do not require frosting because the end direction says to plop a scoop of ice cream on top.  You can't get much easier than that, and the guys loved them.
These will appear again and again and again.  Thanks, Lauryn!

Next month's recipe selection was chosen by Marthe from Culinary Delights and is Triple Citrus Cupcakes, found on page 64, posting August 15th. 

  Blogroll and Schedule found here.

CEiMB: Panzanella with Chicken Sausage

The recipe chosen this week for CEiMB, using Ellie Krieger's book, So Easy, was selected by Peggy at Pantry Revisited and is Panzanella with Chicken Sausage.  It can be found on pages 146-147.  The recipe can also be found here. 

The chicken sausage part was great, Mark grilled them for us and they tasted very nice and light, not greasy like a regular sausage tastes, so I am all for that part.  Chicken sausage is the way I am going from now on for any sausage grilling as I am not a big fan of sausages in general.  The guys are Italian sausage guys, the spicier the better, so we are a divided household in this regard. 

Now, about the tomato, cucumber, onion, bread cubes salad...you all know what's coming right?  This is not a wet bread loving household.  The guys wouldn't even try it with bread cubes, so I made theirs without.  I tried, I faithfully cubed up some multigrain bread baguette and tossed it into the bowl gently to mix it with the dressing (very gently so hopefully it wouldn't get too soggy), and I tried one piece of the wet bread cube...and then picked all the rest out and tossed them aside.  Confirmed:  we are not a wet bread loving household.  The rest of the salad and the dressing was great, though. 

So, Peggy, the dinner was a success with a minor adjustment.  Thanks for the pick...and my discovery of chicken sausages!  (And, in case you were all wondering about the third item on the plate, the guys wanted "something else" with this dinner "like potatoes or pasta or something," so I made Giada's Gnocchi and tossed on some Parm Reg cheese as everything is better with cheese!)

Next week's hostess is Danica at Danica's Daily.  She has selected the Chicken with Warm Tomato and Corn Salad recipe on page 144 of So Easy.  You can find the CEiMB blogroll here.

Tuesdays with Dorie: Brrr-ownies

Thanks to Karen of Welcome to Our Crazy Blessed Life for her Tuesdays with Dorie pick of Brrr-ownies, found on page 103 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Karen has the recipe posted on her site here. 

These brownies were a lot of fun because I got to chop up peppermint patty mints and toss them into the batter to bake with the brownies.  After they baked, we could see the bits of peppermint patty in the brownie, and some oozing from the tops of the brownies as well. 

The result:  the guys enjoyed them, not sure it is a repeat on a regular basis as they would rather have brownies plain and then eat the peppermint patty mints plain, sometimes things are just meant to be enjoyed of their own accord, I guess.  It was fun to try, and they enjoyed eating them, so I would say the recipe was a hit overall.   

Next week:  Kimberly from Only Creative Opportunities has chosen Lots of Ways Banana Cake, found on pages 204-205.  TWD blogroll found here.

Friday's Favorites Fare

READING:   Willa Cather, just decided to revisit her works full force.  It's been nice, very calming and gentle for these busy days.

LISTENING TO:  Rod Stewart, every once in a blue moon I dust off the oldies but goodies.

COOKING BYTES:  Trying to figure out the chocolate world, which kind works best in which recipes, etc.  This is rather more complicated to do when one does not like chocolate so must be done without actually tasting it.  Making notes on brands everyone uses and testing them out on the guys who seem to love them all.  I may never figure it out.

FAV NEW FIND:  It's not so difficult to host a home visit for recruiting swim coaches after all.  We made it through our first one Thursday night and it was fun.  One down.   

FAV THING THIS WEEK:  Having Mark home on Monday for the holiday...always nice to have extra days for him to be hanging around, he's very good company.
GOING TO:  Hang around the house for the most part, we have an awards night to go to for Matt's Ten Year Member 4-H accomplishments, Matt and quite a few of the guy swimmers are going to Daniel's family's cabin at the lake for the weekend after practice on Saturday, Sunday is the turn-in day for 4-H projects, so hopefully the very last 4-H project will be completed today and turned in at that time...the very last one after dozens and dozens of projects over the past ten years, it hardly seems possible.            

PRAYING FOR:  This morning Matt's swim coach's mother lost her battle with cancer.  Please pray for the soul of Eleanor P, and for safe travels to and from New York for Chris and his family.

CEiMB: Pesto Potato Salad

The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave, was selected by Liz at The Not So Skinny Kitchen and is Pesto Potato Salad.  It can be found on page 144.  The recipe for making the pesto can be found on pages 144-145.   Both recipes can also be found here. 

Thanks, Liz, this is one of those recipes that I would have passed by had it not been for your selection, and now that I have made it, and it was such a hit, I will be making it again and again.  We have lots of basil this summer and this recipe is a fine use for some of it. 

I used this recipe two ways, last night I made it and served it at room temperature with grilled flank steak.  With the other half of the recipe, I chilled it and will use it cold, the way the recipe instructs. 

The only things I changed were that I peeled the potatoes after they cooked as some of my guys don't like potato skins, and I had Mark grill the peppers with the steak and then I cut the peppers in chunks for the potato salad with pesto as I thought we would like both the potatoes and peppers cooked, not just the potatoes.  It was really good that way, we enjoyed the cooked potatoes with the cooked peppers and I am looking forward to trying it all cold for lunch.   

Next week's hostess is Peggy at Pantry Revisited.  She has selected the Panzanella with Chicken Sausage recipe on page 146 of So Easy.  You can find the CEiMB blogroll here.

Tuesdays with Dorie: Tarte Noire

Thanks to Dharmagirl of Bliss: Towards a Delicious Life for her Tuesdays with Dorie pick of Tarte Noire, found on page 351 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Dharmagirl has the recipe posted on her site here. 

I made four little tarts with half a recipe, using Dorie's Sweet Tart Dough (page 444) for the shells.  I have wrestled with this dough every single time I have made it because it was always too dry and crumbly, so this time I took Leslie's suggestion and used the whole egg, not just the egg yolk, for a whole recipe (freezing the other half of the dough for later), and it made a world of difference in handling.  Looks the same, tastes the same, so from now on, I'm thinking I will use the whole egg for the tart dough, yep, so that's what I'm thinkin' to do. 

Guys loved the tarts...cookie-like crust filled with chocolate ganache and optional whipped cream on the top, what's not for them to love about all that?  Definitely a repeat. 

Next week:  Karen from Welcome to Our Crazy Blessed Life has chosen Brrrr-ownies, found on page 103.  TWD blogroll found here.

Cincinnati Meet

Certain people were observing (complaining) that I didn't have any photos of the Cincinnati Marlins swim meet the last weekend in June, so to appease them, I have tried to include photos of those doing the observing and hoping to catch a word or two about the wonderful time (if not wonderful swim times, although the swimmer did place first in the 100 Freestyle, and then scratched from finals for some fun at King's Island) that was going on in and out of the pool.  Although Ali made it down for the Friday sessions of the meet, Matt had to leave a bit later and miss the Friday swim sessions, so instead the plan was to meet up with friends and relatives and head over to Rock Bottom for the traditional before-the-Reds-game dinner.Yes, an actual photo of Alex there with Matt...guess it is cool to be seen going to dinner for the "best pizza in the world" and a Reds Game.    Go Reds!  Mark and his brother Brian didn't look so very much alike when they were younger, but now that they are older, sometimes it is difficult to tell one from the other...Alex, Mark, Brian, and Matt.
 And sometimes, most times actually, swim meet weekends are focused on the swimming...Matt in the center spot, no cap, getting ready to swim the 100 Freestyle, he finished first.  This is what swimmers do between their events, stake out a claim for floor space, set up camp, and catch a little rest and relaxation. 

 From the pool to King's Island for a little fun:  Ali, Matt, Alex  This is how I always want to remember Ali and Matt...big smiles, always having a great time wherever they go...oh, yeah, and the other guy is that way, too...Buddy (Ali's Dad) was one of the USA officials at the swim meet, officials need to go to King's Island and have fun, too!  

A parting shot at King's Island:  Alex, Matt, Laurie, Ali, and Buddy.  And, although Buddy kiddingly offered to give Matt a DQ (disqualified) hands up at the meet for the 100 Free so Matt would be able to go to King's Island for some fun, it didn't happen...Matt scratched Sunday night as a family decision to enjoy some family time and head back home early for a busy week and much as he enjoys Matt's company, Buddy can't be bought. 

Modern Baker: Proscuitto Bread

The first recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Proscuitto Bread, on page 85.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

The recipe makes two large loaves of bread and I was eager to try it as in BBA we made a Casatiello bread that was studded with meat and cheese and we all really loved it.  This bread was reminiscent of that bread, although the texture and taste was a bit different, even discounting that this recipe did not include cheese bits in it. 

Ingredients were:  flour, salt, sugar, black pepper, yeast, water, olive oil, and proscuitto.  There was very little in the way of kneading, just a folding over several times, and the recipe included two rises.  All in all, very straightforward and simple. 

It made a delicious bread, the guys were eating it out of hand and using it to make sandwiches as well.  I liked it okay, but it was a little over-salty for me, so next time I will not add as much salt as there is plenty of salt in proscuitto (that could definitely be different for different brands of proscuitto so I would taste the proscuitto first and then decide on how much additional salt to add).
Matt is holding a piece from the end (smaller than the middle pieces) so that you can see the meat inside the bread...a piece of that with a piece of cheese on top and out the door...teens are like that with portable food.  It's exciting to be in the Breads section of the book and this was a great place for me to start!

If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.

Friday's Favorites Fare

READING:   Decided to read a bit on India's history and culture since I was doing the cuisine from there last month, so have been passing my reading time with that and some Willa Cather that I dug out and hadn't read in years, oh, yeah, and more college materials.

LISTENING TO:  The Traveling Wilburys

COOKING BYTES:  This month's My Kitchen My World cuisine is USA, so guess that will be an easy one and I don't really need to read up much for it.

FAV NEW FIND:  Windows all freshly washed, all 45 of them!  It always makes the rooms seem so much bigger with them so clean.  The outdoors just moves right inside.  Love it.   

FAV THING THIS WEEK:  Well, July 1st came and went with great success, as well as July 2nd.  July 1st is the first day that colleges can call high school swimmers entering their senior year regarding recruiting them for their college teams, according to NCAA rules.  Elite swimmers everywhere look forward to the date, wondering if colleges will call them, hoping the colleges they want to call them will call them, and nervous about it all because figuring college choices out is hard enough without needing to factor the whole swimming thing in there as well.  Recruiting has begun with a bang around here.  Our phones were ringing non-stop from 7:40 a.m. until Matt hung up finally with the last coach at 10:30 p.m. on the first day...everyone he wanted to call did call, some he had no clue were going to call, called, and all in all, it looks like he is going to have some fine choices for college, all five of his Top Five called within the first few hours.  The second day was more of the same.  Life is good.
GOING TO:  Celebrate the Fourth!  Conner Prairie Symphony on the Prairie with Patriotic music on Saturday, Elwood for family gathering on Sunday, Fireworks, and to top it all off, a big party at Ali's house on Monday with fireworks because Buddy just can't resist celebrating in a big way...this year's theme includes remembering the IYC trip to Italy on the Fourth a few years ago, so have to think of something Italian to take along.          

   

PRAYING FOR:  Praying for our leaders, our service men and women, and prayers of thankfulness for being able to live here in the USA, please join me.

CEiMB: Penne with Roasted Tomatoes, Garlic, and White Beans

The recipe chosen this week for CEiMB, using Ellie Krieger's book, The Food You Crave, was selected by Bri at Yoshimi vs. Motherhood and is Penne with Roasted Tomatoes, Garlic, and White Beans.  It can be found on pages 156-157.  It can also be found here. 

Mark and I enjoyed this recipe and Matt liked it for the most part, although he picked out every single bean as he did not care for those.  Ingredients are:  Tomatoes, Garlic, Olive Oil, Salt, Black Pepper, Cannellini Beans, Penne Pasta, Lemon Juice, Basil, and Parmesan Cheese. 

The tomatoes and garlic are roasted in the oven, the pasta cooked in a pasta pot, and everything assembled with a light dressing bringing it together.  I liked the light dressing for this, no heavy sauce at all, which is nice with pasta.  I would make this again, leaving out the beans for Matt, of course. 

Next week's hostess is Liz at The Not So Skinny Kitchen.  She has selected the Pesto Potato Salad recipe on page 144 of The Food You Crave.   You can find the CEiMB blogroll here.