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RE: Luncheon Menu? (Follow-Up #13)

posted by: mtnrdredux on 05.22.2014 at 06:16 pm in Home Decorating & Design Forum

Ellendi, It's funny that you asked me to "share" the Cheese and Leek Tart recipe. because it comes from a cookbook called "Share".

The "Share" cookbookwas created to raise awareness for a charity called Women for Women International (WfWI). I recently held a great fundraiser in my home where we did a potluck of "Shared" recipes and talked with one of the cookbooks creators about Share and WfWI.
I hadn't heard of WfWI before getting involved a few months ago. It is charity that gives women training to become economically self sufficient in places such as the Congo, Rwanda, Kosovo, Afghanistan and Iraq.The charity has helped nearly half a million women in the ~20 years its has been around.
"Share" the cookbook tells the stories of women helped by WFWI and also shares their recipes! Recipes also come from chefs like Alice Waters, and Jamie Oliver and humanitarians like Nelson Mandela and Desmond Tutu, plus some celebrities like Meryl Streep, Mia Farrow, etc.

So far from the book we've made the tart, a beef rendang, chicken tandoori, and a really wonderful almond and orange zest cake. I like the melange of recipes but the photography is also great, and the stories of the women. Profits all go back to the charity.

Anyway, the recipe i used is the "Cheese and Leek Tart". It was pretty simple. They make it with a crust, i didn't use one. As long as you let it cool before you slice it you don't need a crust (and it saves you calories so you can eat more tart!)

For one 10" tart:
2T butter
4 leeks, washed, sliced thinly, white and pale green part only
3 large eggs
1 c light cream
2 T of your favorite mustard
1 cup grated sharp cheddar
1 cup goat cheese crumbles (I used Whole Foods')

Melt the butter in a frying pan and gently cook leeks 10-15min, until soft. Lightly beat the eggs in a bowl. Add the mustard and cream, stir to mix. Using a lightly buttered quiche pan or pie dish, spoon the leeks into the bottom of the pan. Stir the cheeses into the egg mixture, then pour the mixture over the leeks.

Bake at 350 for about 45 minutes or until set. Let come to room temperature before slicing.

Here is a link that might be useful: Great Cookbook and Great Cause


clipped on: 06.02.2014 at 10:51 pm    last updated on: 06.02.2014 at 10:51 pm

RE: Appetizers for a chili party (Follow-Up #9)

posted by: chi83 on 10.04.2010 at 09:02 am in Cooking Forum

Is this what you were looking for, Chase?

Posted by chase (My Page) on Fri, Jul 11, 08 at 9:49

I made this dip for a Canada Day get together and it was a big hit.

Rita's Queso from "Rita's on the River" in San Antonio

Originally posted by Brenda55 on the Cooking Forum.

Brenda's notes: This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night.

Can be cut in half or thirds

Rita's Queso

3 Lb white American cheese ( Use Queso Blanco Instead ) *
2 Cup half and half
1 Cup heavy cream
1 Cup sour cream
1 Cup salsa (your favorite recipe)
1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning)
1 Tbl Tabasco sauce

Pico de Gallo

2 Cups ripe tomatoes chopped
1/2 Cup chopped onions
2 Tbl minced fresh jalapeno or serrano chiles
2-3 T. chopped fresh cilantro
3 Tbl fresh lime juice
Salt and pepper to taste

For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed.

Recipe can be reduced by half or a third.

Pico de Gallo

Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl.

Let set for at least 30 minutes to an hour. Drain before placing on top of queso.

Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco.

My notes:

I could not get Queso Blanco at the cottage so used Monterey Jack cheese.

I served the Pico separate from the Queso rather than on top

Here is a link that might be useful: Queso dip thread


clipped on: 05.28.2014 at 02:32 pm    last updated on: 05.28.2014 at 02:32 pm

RE: sugared pecan recipe (Follow-Up #5)

posted by: lynninnewmexico on 11.18.2013 at 06:49 pm in Home Decorating & Design Forum

I have it. It was actually posted two years ago by Natal . I made it to give to DD's (then) high school teachers as Christmas gifts and they raved about it! But, I do have to warn you that it's very hot spicy. We live in New Mexico and are used to spicy foods, but some of my Back-East friends thought it was too spicy and cut the chipotle in half when they used Natal's recipe to make their own batches. Anyhoo, here is Natal's awesome recipe:

Natal's Honey Chipotle Pecans
(makes eight 1 /4-cup servings)

2 TBS honey
1 tsp chipotle powder
1/2 tsp ground cinnamon
2 cups pecan halves (the bigger the better)
2 TBS granulated sugar
1 tsp sea salt

1) Preheat oven to 325-degrees. Meanwhile, in a microwave-safe mixing bowl, combine the honey, chipotle powder, and ground cinnamon. Warm through. (you can also do this on your stovetop over very low heat).
2) Stir nuts into warmed honey mixture to coat evenly.
3) On a parchment-lined baking sheet, spread honey-coated nuts out in a single layer. Bake until toasted and fragrant, about 15 minutes.
4) While nuts are roasting, combine sugar and salt in a medium-size bowl.
5) Remove nuts from oven and allow to cool slightly (no more than a minute or two, as you want them to still be sticky). Dump the hot nuts into the bowl and toss with two forks to coat them with the sugar mixture.
6) Spread nuts out on another parchment-lined tray or baking sheet. It's best if they don't touch one another while they're drying.
7) Serve or store covered until ready to eat or gift.

This post was edited by lynninnewmexico on Tue, Nov 19, 13 at 11:01


clipped on: 12.18.2013 at 03:36 pm    last updated on: 12.18.2013 at 03:36 pm

Reveal, Kksmama gets her own sink and hood!

posted by: kksmama on 11.03.2013 at 05:13 pm in Kitchens Forum

I thought about remodeling this kitchen from the day I bought the house in 2001. I never liked the appliances, counters, or cabinets and didn't want to invest time or money in a partial fix. I didn't know how bad the layout was, but did know that I wanted a real vent (not OTR recirculating) and second sink.

Flooring - Lauzon natural Sapele 5" planks, diagonal, engineered (pre-remodel)
Dishwasher - Kenmore (pre-remodel)
Rangetop - KGCU467VSS, propane Kitchenaid
Microwave - KCMS1655BSS countertop Kitchenaid purchased as 3rd appliance to qualify for rebate
Double oven - KEBS208SSS Kitchenaid floor model
42" counter depth fridge - KBFC42FSS Kitchenaid floor model
Hood - Kobe IN2642SQB-1200 (42"), custom cabinet surround
Counters - "Godiva" at my stoneyard, "Pretoria" elsewhere. Geologically it is metamorphic gneiss.
Pendants - Hudson Valley Haverhill 7311SN
Backsplash - Paragon Pearl Lace mini-brick from
Sinks - Blanco silgranite cinder, precis large bowl and precis cascade super single
Faucets - Grohe concetta (prep) and Blanco Culina
Pulls - Amerock Candler
Glass - 1/2" reeded
Seating - Restoration Hardware (outlet!) Toledo Bar Chairs and stool
Demo Day July 9, Expected completion mid August, actual completion early November

My favorite things include: deep and tall custom drawers, tapmaster, utrusta (Ikea) openers for trash, wood hollow drawer inserts, and Silgranite sinks - none of which I would've ever known about if not for GW. Most favorite is my functional layout and fabulous one level island. I'll always be grateful to Huango and Buehl for helping me understand what I needed there, and for my trash.

The amount of help and support I received from this forum cannot be overstated. I'm so thankful for the ideas, encouragement, inspiration, camaraderie, co-miseration, laughs, and the reassurance that I was not crazy (or at least in excellent company if beingTKO is crazy).

My mistakes include: not thinking through the impact on coffee station and outlets when cabinet depths changed on the sink wall, not double checking measurements made by the designer (I have a stupid 3+" filler as a result), not specifying light rail and crown style, not being sufficiently assertive with the contractor.

I'm still working on the color of lighting strips and bulbs, and the colors in most of these photos aren't exactly right (IRL my floors aren't so red, the island not so dark). So I'm not entirely done, but close enough that we had relatives over for dinner and I loved how functional and comfortable it was to do so. After sharing the indecision and agonies of remodeling with all of you, I'm excited to share the happy ending!

Old kitchen:
 photo IMG_0320_zps368d5c9c.jpg
 photo IMG_0313_zps27f03bf4.jpg

 photo ZiskaKitchenPlan_zpscf3eacb4.jpg

New Kitchen:
 photo IMG_8749_zpsb80c598c.jpg
 photo IMG_1466_zpse13b0b8d.jpg
 photo IMG_1486_zps35c790b3.jpg
My pullouts photo IMG_1474_zps13802240.jpg
charging drawer above potato and onion baskets (opposite fridge)
 photo IMG_1479_zpsee6eec74.jpg photo IMG_1480_zps015a7bc4.jpg
tall drawer for cutting boards, pizza pan, cookie sheets - this picture best captures the real color of the floor and island photo IMG_1476_zps74fe84e2.jpg
deep and tall drawers for appliances and bakeware photo IMG_1475_zps368cc057.jpg


Especially intrigued with the ideas for drawer storage.
clipped on: 11.03.2013 at 10:05 pm    last updated on: 11.03.2013 at 10:06 pm

RE: Ball Peach Salsa recipe? (Follow-Up #2)

posted by: angelacan on 08.08.2011 at 08:02 pm in Harvest Forum

Here's my favorite peach salsa recipe that I got off this board. It is completely fabulous! It is amazing with those tortilla chips with lime on them too!

Katie's Peach Salsa

6 cups peaches -- diced (I used frozen for convenience)
1 1/4 cups red onion -- chopped
4 jalapeno pepper -- chopped*
1 red pepper -- chopped
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic -- finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne
1/4 cup fresh lime juice

Simmer all ingredients for 5-10 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

*We like it a little spicy, so I leave in some of the ribs and seeds of the jalapenos.


clipped on: 09.05.2013 at 02:08 pm    last updated on: 09.05.2013 at 02:09 pm

RE: Your garden - - - - (Follow-Up #17)

posted by: mrsmarv on 08.15.2010 at 01:51 pm in Home Decorating Forum

Linguine with Roasted Roma Sauec and Spinach

3 TBS. extra virgin olive oil, divided
2 cloves garlic, minced
1 quart jar Roasted Roma Tomatoes (you can use your own roasted Roma tomatoes...I use the ones I've canned according to the Ball recipe)
5 ounces baby spinach
1/4 tsp. salt (kosher, please)
1/8 tsp. coarsely ground pepper
1/2 cup heavy cream (not whipping)
8 ounces linguine
1 cup freshly shaved Parmesan or Romano cheese

Heat 2 TBS. olive oil over medium heat in a 10-inch saute pan.
Stir in garlic and cook until tender but not browned.
Add tomatoes and cook over medium-high heat until heated through.
Layer spinach over tomatoes, cover pan and continue cooking about 5 minutes.
Add salt and pepper.
Stir in cream, reduce heat and gently simmer until thickened, about 3 minutes.
Cook pasta according to package directions while tomatoes and spinach cook.
Drain pasta and after draining return to pot and then toss with remaining olive oil.
Ladle tomato and spinach mixture into serving bowl first, and then put pasta on top of sauce (see *Note)
Sprinkle with cheese and gently toss.
Serve immediately.

Buon appetito!

*Note: I ladle the sauce into the pasta bowl first and then add the linguine on top of the sauce, then toss. I learned this way eons ago from my mom who was very specific with her pasta and sauces. She swore that this is the way it should be done and I'm in agreement. I do believe Lidia Bastianich does it this way, as well. Don't ask me the scientific "whys and what fors", just know that it always tastes better this way.


clipped on: 04.09.2011 at 05:02 pm    last updated on: 04.09.2011 at 05:05 pm