Couscous and Feta Stuffed Peppers

INGREDIENTS:

• 1-1/4 Cups Chicken Broth
• 2/3 Cup Couscous
• 4 Bell Peppers
• 2 Teaspoons Olive Oil
• 1/2 Cup Onion, Chopped
• 3/4 Cup Zucchini, Quartered Lengthwise and Sliced Thinly
• 3/4 Cup Yellow Squash, Quartered Lengthwise and Sliced Thinly
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Salt
• 1 Cup Cherry Tomatoes, Halved
• 15 oz Canned Chickpeas, Drained and Rinsed
• 1 Cup Crumbled Feta

DIRECTIONS:

• Preheat oven to 350 degrees.
  
• Coat a small baking dish, large enough to house 4 bell pepper standing, with cooking spray.
• Bring the broth to a boil in a saucepan, add the couscous, cover and remove it from the heat.
• Meanwhile, bring a large pot of water to a boil.
• Cut the stems and top half inch off the bell peppers, scoop out the seeds and membranes, boil for 5 minutes, and then drain them upside down.
• Heat oil in a nonstick skillet over medium-high heat and add onion, zucchini, yellow squash, fennel seeds, oregano, salt, and cook, stirring frequently, for 5 minutes or until vegetables are softened.
• Remove from heat and stir in the tomatoes, chickpeas, couscous, toss with the vegetables, then stir in the crumbled feta.
• Place peppers upright in the baking dish and fill them with couscous mixture.
• Bake 15 minutes and serve immediately.

This excellent filling meal is full of veggies, vitamins and tastes great too! This recipe makes 4 stuffed peppers, but beware, these do not reheat well. We learned that the hard way...
Enjoy!

This recipe is from www.self.com

Miss Frances McNattin's NorthEnder Onesie

This little number was made for our fellow NorthEnder's darling little girl, Frances. It's another freezer paper stencil with an acrylic paint and fabric medium mixture. Instructions on freezer paper stencils can be found here.

Sasshole Sports Empire v Randomocity

What's that? Sassholes are on a winning streak?!
Starting the match against Randomocity with only 9 players in uniform, the Sassholes took their disappointment in their late-working, hockey-watching, vacation-taking, doctor-visiting teammates and turned it into complete domination of their opponent! With 23,764 shots on goal, the Sassholes managing a 4-0 victory behind 2 goals from m'Lady, 1 from M_Bern and even a late score from "I Show Up in the Second Half" McGoober.
With only one game left to the season and currently sitting even at 2-2-2, the Sassholes haven't lost in 4 games and actually have an opportunity to finish with a winning record!

Beef and Cabbage Stir Fry with Peanut Sauce

INGREDIENTS:

• 8 Ounces Rice Noodles
  
• 1/4 Cup Smooth Peanut Butter
• 1/3 Cup Orange Juice
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 2 Teaspoons Sugar
• 4 Teaspoons Canola Oil, Divided
• 3 Cloves Garlic, Minced
• 1/2 Teaspoon Crushed Red Pepper Flakes
  
• 1 Pound Sirloin Steak, Trimmed and Thinly Sliced
  
• 1 Small Head Savoy Cabbage, Thinly Sliced
• 2-5 Tablespoons Water
• 2 Medium Carrots, Grated
• 1/4 Cup Chopped Roasted Peanuts

DIRECTIONS:

• Place rice noodles in a bowl, cover with very hot tap water and soak for 25 minutes (Do not over soak).
• Meanwhile, whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons oil in a wok over medium-high heat, add garlic, crushed red pepper and cook, stirring, until fragrant, about 30 seconds.
• Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes, then transfer to a bowl.
• Reduce heat to medium and swirl in the remaining 2 teaspoons oil.
• Add cabbage, 2 tablespoons water, soaked rice noodles, and cook, stirring, until cabbage begins to wilt, 3 to 5 minutes.
• Add carrots (and more water if needed to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
• Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine.
• Serve sprinkled with peanuts.

This sweet peanut sauce goes great with this stir fry and could be used in so many other dishes. If it needs another kick, like it did for Dean Bean, top with sriracha sauce. This stir fry weighs in under 365 calories per serving (sriracha is only an additional 5...)!
Enjoy!

This recipe was adapted from one found in Eating Well magazine.

Adelaide's Onesie

This one was made for Kelley Bean's workmate, Erin. Erin gave this to her friend's new little girl, Adelaide. Dugan and Chauncey are the family pets. This is a simple dark shirt iron on.

Bowled Up Frum Da Flo' Up v On The Ball

This week BUFDFU faced off with On The Ball on the feared lanes of 33-34. These are the lanes that butt up to the overly competitive Mens league that likes to throw temper tantrums when beer is spilled or if you approach your lane when one of them is bowling. The night went without much incident once we realized that we would just be unable to share our "shared" drink table. Oh well.
After being pretty much dominated by the On The Ball during the first match, BUFDFU slowly got better with each game. Finally, by the third match BUFDFU was clicking on all cylinders and ended up winning that match and the pin total, splitting the night 2-2.
BUFDFU now sits in 5th place at 8-8 overall.

Game Hen with Brussel Sprouts and Chestnuts

INGREDIENTS:

• 1 Tablespoon Thyme, Chopped
• 2 Teaspoons Salt
• 1 Teaspoon Pepper
• 4 Cornish Game Hens
• 2 Teaspoons Butter
• 2 Teaspoons Olive Oil
• 1 Red Onion, Peeled and Cut Into 8 Wedges
• 2 Pounds Brussels Sprouts, Trimmed and Cut in Half
• 16 Ounces Jarred Roasted Chestnuts
• 2 Tablespoons White-Wine Vinegar

DIRECTIONS:

• Preheat oven to 375°F.
• Combine thyme, salt and pepper in a small bowl.
• Remove giblets (if included) from game hens and remove any excess skin.
• Loosen the skin over the breast and thigh meat, rub half the thyme mixture under the skin, and tie legs together with kitchen string.
• Heat butter and oil in a large roasting pan set over 2 burners on medium heat, add the game hens, and brown on all sides, turning occasionally, about 10 to 12 minutes.
• Add onion to the pan, transfer to the oven and roast for 10 minutes.
• Add brussel sprouts and roast for 20 minutes.
• Stir chestnuts and the remaining thyme mixture into the pan, and continue roasting until temperature in thigh registers 165°F, about 10 to 15 minutes.
  
• Transfer the game hens to a large cutting board and let rest for 10 minutes.
• Place the roasting pan over 2 burners on medium heat, toss the vegetables with vinegar and bring to a simmer, stirring.
• Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side.
• Serve the game hens with the vegetables.

The earthiness of the chestnuts and Brussels sprouts are a wonderful compliment to the buttery flavor of the hens. This is a nice dish to prepare when you want to mix it up during the holiday season. Really, what's more festive than roasted chestnuts? 1 serving is 1/2 of a hen and 3/4 cups of vegetables and is under 320 calories!

Enjoy!

This recipe was created by Bruce Weinstein & Mark Scarbough.

Go Fun Yourself v KBK

Go Fun Yourself continued the Indoor domination last night, crushing KBK 29-2 in the 2009 season semi-final match-up. This sets up GFY against the Playground Bullies in a rematch of last season's Championship game. Playground Bullies are the only team to ever hand GFY a loss in the history of MUSA Indoor kickball and the Pandas are pissed!...

Blackened Salmon Wrap with Cucumber Raita

INGREDIENTS:

• 1/2 Cup Plain Nonfat Yogurt
• 1/2 Cup Cucumber, Peeled and Finely Diced
• 1 Garlic Clove, Minced
• 1 Tablespoon Fresh Coriander, Finely Chopped
• 1/2 Lemon, Juiced

• 4 Teaspoons Blackening Seasoning
• 4 4oz. Salmon Fillets, Skin and Bones Removed
• 4 Whole Grain Tortillas
• 3 Cups Mixed Greens, Lightly Packed

DIRECTIONS:

• For the cucumber raita, stir together the yogurt, cucumber, garlic, coriander, and lemon juice in a small bowl. Season with salt and pepper and set aside.
• Rub one teaspoon of blackening seasoning on the top and bottom of each salmon fillet.
• Preheat nonstick skillet over medium-high heat and cook each fillet for about four minutes on each side, or until cooked through.
• Dress each tortilla with mixed greens, a salmon fillet, and top with cucumber.

This is a perfect lunch or dinner option if you're short on time. It's both healthy and flavorful. Enjoy!

This recipe was written by Melissa Trainer.

Sasshole Sports Empire v Team America

Sassholes win! Sassholes win! Sassholes win!

Finally, the Sassholes took home win #1 of the season beating Team America, 2-1 in what turned out to be a very chippy match.

The Sassholes got on the scoreboard in the first minutes of the first half when Apples slapped in a rebound of Funk's shot with the Team America goalie playing way too far out of the goal. 1-0 Sassholes.

v10 then made an absolute fool out the goaltender again playing much too far out of goal, by perfectly lobbing the ball over her head, nearly hitting the top crossbar before falling into the net. 2-0 Sassholes.

Right before halftime, Team America pulled within one when a forward jumped into the crease right in time to catch a ricochet off Frazy and poke it into the back of the net. 2-1 Sassholes.
The second half consisted of 6 roughing penalties, 1 game misconduct (ejection), 15 minutes spent discussing how many players should be on the ice, 1 open net wiff by Funk, and multiple clutch saves by Frazy.

Sassholes win 2-1 and are now 1-2-2 on the season!

Baked Macaroni and Cheese

INGREDIENTS:

• 1/2 Pound Elbow Macaroni
• 6 Tablespoons Butter, Seperated
  
• 3 Tablespoons Flour
• 1 Tablespoon Powdered Mustard
• 3 Cups Milk
  
• 1/2 Cup Yellow Onion, Diced
• 1 Bay Leaf
• 1/2 Teaspoon Paprika
• 1 Large Egg
• 12 Ounces Sharp Cheddar, Shredded
• 1 Teaspoon Kosher Salt
• Fresh Black Pepper
• 1 Cup Panko Bread Crumbs

DIRECTIONS:

• Preheat oven to 350 degrees.
  

• Cook the pasta to al dente.
  

• While the pasta is cooking melt 3 tablespoons butter in a separate pot.
  

• Whisk in the flour and mustard and keep it moving for about five minutes, making sure it's free of lumps.
  

• Stir in the milk, onion, bay leaf, paprika and simmer for ten minutes and remove the bay leaf.

• Whisk in the egg and stir in 3/4 of the cheese.
  

• Season with salt and pepper and fold the macaroni into the mix and pour into a 2-quart casserole dish.
  

• Top with remaining cheese.

• Melt the remaining butter in a saute pan and toss the bread crumbs to coat.

• Top the macaroni with the bread crumbs and bake for 30 minutes.

• Remove from oven and rest for five minutes before serving.

Mmmm. Mac and cheese minus the blue box...
Enjoy!

This recipe was created by Alton Brown.

Love is a Mix Tape by Rob Sheffield

Love is a Mix Tape by Rob Sheffield is a powerful look at love, life, death and the music that we associate with such life changing events. For Rob, once a contributing editor at Rolling Stone and now a writer at Blender, this has always been in form of mix tapes passed between friends and love interests. Spanning seven years and fifteen mix tapes, Rob tugs hard on the heart strings as he shows the power music has in forming everlasting love and friendships. Both Beans cried at many points of this book while reflecting upon their own meeting (164 POD)¹ and relationship (NOHEBIAMLAWAN VOL 1- VOL4)². This is must read for romantics and music lovers alike.
Read this book!

¹- 164 Pieces of Dean©- First mix passed between the Beans spanning 164 songs and over 11 hours long...
²- No One Has Ever Been In As Much Love As We Are Now© Volume I - IV- Biyearly mix made by both Beans for each other with the past six months favorite love songs.

Bowled Up Frum Da Flo' Up v PinUp's

This week BUFDFU took on the PinUp's and proved the best of the NorthEnd taking two of three games and the pin total.

• Nina- 116, 120, 111
  
• Dean- 124, 125, 97
  
• Kelley- 136, 92, 103
  
• Josh- 120, 124, 140
  

BUFDFU now sits at 7-5.

Bowled Up Frum Da Flo' Up 2009

Spicy Kale and Red Beans

INGREDIENTS:

• 1/2 Cup Red Beans, Soaked Overnight
• 3 Cups Water
• 1 Bay Leaf
• 1 Bunch Kale, Stems Removed
• 4 Tablespoons Olive Oil
• 10 Sage Leaves, Sliced Thinly
• 2 Garlic Cloves, Sliced Thinly
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Salt

DIRECTIONS:

• Soak beans in cold water overnight, then drain and place in a small pot with 3 cups water and bay leaf.
• Bring to a boil then reduce heat and simmer for 1 hour, until tender but not falling apart.
• Drain beans and set aside.
• Boil a large pot of water, stir in kale leaves and cook for 2 minutes.
• Drain and rinse kale in cool water.
• Squeeze out kale and dry with kitchen towel, then chop into 1-inch pieces.
• Heat olive oil in a large pan and add sage, garlic, and pepper flakes.
• Once sizzling and starting to crisp slightly, add beans and kale, leaves separated with your fingers and toss.
• Cook over medium heat until heated through.
• Season with salt to taste and serve.

Incredibly inexpensive yet extremely healthy and very tasty meal! This is a dish where your best olive oil will really shine.
Enjoy!

This recipe was created by Robin Asbell.

Go Fun Yourself v Killer Bunnies

In the last regular season game before playoffs, GFY pushed the fun to another level picking apart the Killer Bunnies defense one swing of the leg at a time. Fueled by many pre-game pitchers of Miller Lite, Go Fun Yourself enters the playoffs undefeated at 5-0 after the dismantling of the Killer Bunnies, 33-11.

• Dean Bean- 6 for 6, 3 HRs, 10 RBIs, 1 Double, 6 Runs
  

Roasted Fall Vegetable Tart with Cheddar Crust

INGREDIENTS

FILLING:

2 Leeks, Coarsley Chopped and Rinsed
1 Lb. Broccoli Florets, Cut in Half
1 Fennel Bulb, Cored and Thinly Sliced Lengthwise
1/2 Cup Red Onion, Thinly Sliced
1 Head Garlic
1 Tablespoon Fresh Rosemary, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Pepper
2 Tablespoons Olive Oil
1/4 Teaspoon Sherry Vinegar
1/3 Cup Black Olive Tampenade
1/2 Cup Goat Cheese, Crumbled

CRUST:
1 1/4 Cup White Whole Wheat Flour
1 Cup Cheddar Cheese, Shredded
1/2 Cornmeal
4 Tablespoons Unsalted Butter, Cold and Cut Into Pieces
3 Tablespoons Olive Oil
3 Tablespoons Ice Water

DIRECTIONS

- Preheat oven to 400 degrees.
- To prepare filling: Spread leeks, broccoli, fennel, onion, and unpeeled head of garlic in a single layer on a large rimmed baking sheet.
- Season the vegetables with rosemary, salt, and pepper. Drizzle olive oil over the vegetables and toss to coat.
- Bake, stirring occasionally, until vegetables are tender and garlic is soft, about 40 minutes.
- Remove from oven, place garlic aside, and toss vegetables with vinegar. Let cool.

- To prepare crust: Coat an 11-inch round tart pan with removable bottom with cooking spray.
- Place flour, cheddar cheese, and cornmeal in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse until dough starts to come together.
- Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and up the sides to form crust.
- When the vegetables are done, reduce oven to 350 degrees. Bake the crust until set, about 15 minutes.

- Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with roasted vegetables.
- Cut off the top of the garlic and squeeze out the cloves onto the vegetables.
- Sprinkle with goat cheese.
- Bake the tart until the edges of the crust are golden brown, about 25 minutes. Let cool for 10 minutes before removing the pan sides and cutting.

This is a perfect dish to prepare when you have too many fall vegetables lying around. This tart has a medley of flavors. We used corn meal that was stone ground, and it would have been better to use cornmeal that was ground more finely. Pair it with a hearty fall soup for a complete meal. Enjoy!

Sasshole Sports Empire v Penguins

Last night the Sasshole Sports Empire faced off not only against the Penguins, but also mother nature as temperatures dipped to 8 degrees below zero at game time. Despite the bitter cold, both teams played with intensity and good sportsmanship. Although getting more shots on goal than in any previous game this season, the Sassholes were unable to find the back of the net for the third time this season. Fortunately, we played with the same ferocity in the defensive zone and v10 filled in beautifully for Frazy, who took a shot to the face during warm-ups that cut her lip, logging his own shutout in the 0-0 tie. The Sassholes now sit at 0-2-2.

Despite the freezing temperatures and again not gaining that elusive first win of the season, last night's game was one the most fun broomball matches the Beans have every played!

Manuary

• Step 1- Decide to grow a beard.
• Step 2- Do nothing
• Step 3- Repeat step 2 as long as necessary.
  

Shrimp and Feta with Orzo

INGREDIENTS:

• 1 Cup Dry Orzo
• 2 Teaspoons Olive Oil
• 1 Cup Onion, Chopped
  
• 3 Cloves Garlic, Minced
• 1/4 Cup White Wine
• 1 can (28 oz) Whole Tomatoes, Reserve 1/2 Cup Juice
• 2 Tablespoons Fresh Parsley, Chopped
  
• 1 Tablespoons Capers
• 1/2 Teaspoons Dried Oregano
• 1/2 Teaspoons Dried Basil
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Dried Red Pepper Flakes
• 1 Pound Medium Shrimp, Shelled and Deveined
  
• 1/2 Cup Crumbled Feta

DIRECTIONS:

• Cook orzo in boiling water according to package directions.
  
• Meanwhile, heat oil in a large skillet over medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent.
• Add wine and cook 1 minute.
• Toss in drained tomatoes and break into chunks.
  
• Add reserved juice, parsley, capers, oregano, basil, black pepper, red pepper and simmer 5 minutes.
• Add shrimp and cook 2 minutes or until shrimp become opaque.
  
• Add cooked orzo to skillet and mix well.
• Once thoroughly heated, stir in feta.

Who knew 'Alias' could cook?! This meal is awesome in any situation and quick and easy to prepare.
Enjoy!

This recipe was created by Jennifer Garner.

Bowled Up Frum Da Flo' Up v I Can't Believe Its Not Gutter

This week BUFDFU took on a very powerful "Fabio squad", but was able to avoid the sweep by putting together one very solid second game.

• Nina- 127, 118, 109
• Dean- 145, 134, 139
• Kelley- 155, 153, 179
• Josh- 180, 152, 173

BUFDFU now sits even at 4-4. Fuck it, dude.

Tortilla and Black Bean Pie

INGREDIENTS:

• 4- 10 Inch Flour Tortillas
• 1 Tablespoon Vegetable Oil
• 1 Large Onion, Diced
• 1 Jalapeno Chile, Minced
• 2 Cloves Garlic, Minced
• 1/2 Teaspoon Ground Cumin
• Coarse Salt and Ground Pepper
• 2 cans Black Beans, Drained and Rinsed
• 12 Ounces Beer (Samuel Smith's Nut Brown Ale)
  
• 10 ounces Frozen Corn
• 4 Scallions, Thinly Sliced, Plus More for Garnish
• 2 1/2 Cups Shredded Cheddar Cheese

DIRECTIONS:

• Preheat oven to 400 degrees.
• Trim the tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide.
  
• Heat oil in skillet over medium heat and add onion, jalapeno, garlic, and cumin; season with salt and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
• Add beans and beer to skillet, and bring to a boil.
• Reduce heat to medium and simmer until liquid has almost evaporated, 8 to 10 minutes.
• Stir in corn and scallions, remove from heat and season with salt and pepper.
• Fit a trimmed tortilla in bottom of springform pan and layer with 1/4 of the beans and 1/2 cup cheese.
• Repeat three times, using 1 cup cheese on the top layer.
• Bake until hot and cheese is melted, 20 to 25 minutes.
• Unmold the pie and sprinkle with scallions.
  
• Slice into wedges. and serve.

The recipe was taken from Kelley Bean's workmate, Erin. This recipe has it all: Melted cheese, beans and beer in the form of a pie... Could you honestly ask for anything more? No, no you can't. And that's final.
Enjoy!

The recipe was originally created by Martha Stewart.

Go Fun Yourself v KBK

After two long weeks off over the holidays, the undefeated Go Fun Yourselves took the indoor pitch against the winless KBK. Go Fun Yourself wasted little time getting back into the swing of things scoring early and often against the undermanned KBK squad, winning 29-14. Go Fun Yourself takes it's league leading 52 run against defense against those pesky Killer Bunnies next week...

Beef Burgundy over Egg Noodles

INGREDIENTS:

• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1-1/4 Pounds Stew Beef
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Oil
• 1/2 Cup Carrots, Sliced
• 1/2 Cup Burgundy Wine
• 1-1/2 Cups Beef Broth
• 2 Cups Mushrooms, Sliced
• 1 Garlic Clove, Minced
• 1 (16 Ounces) Jar Whole Onions, Drained
• 12 Ounces Egg Noodles

DIRECTIONS:

• Combine flour, salt, and pepper in a bowl.
• Cut stew beef into smaller pieces and dredge in the seasoned flour, coating all sides thoroughly.
• Melt butter and oil in a Dutch oven and add half of the meat.
• Cook over medium-high heat, stirring occasionally, until meat is browned and remove.
  
• Repeat with remaining meat.
• Combine all meat to the Dutch oven with carrots, wine, bouillon, mushrooms, and garlic.
• Bring to a boil, reduce heat to low and cover and cook, stirring occasionally, for about 1 hour, or until meat is tender.
• Add onions and continue cooking until heated through.
• Cook noodles according to package directions; drain well.
  
• Arrange meat over noodles.
  

The slow cooked flavor of this hearty meal only gets better with time. Make extra for left overs...
Enjoy!

Sasshole Sports Empire v Beavers

The Sassholes came into week three of the broomball season against the Beavers winless and goalless. After giving up one early goal to the Beavers, the Sasshole offense found its rhythm behind two first half goals by Apples and Funk. ShuckAnn got into the action in the second half, knocking in a goal after two earlier attempts from the exact same spot. Up 3-1 and feeling good, the Sasshole defensive fell apart giving up the Beavers 1st second half goal just seconds after v10 was sent to the pentaly box for checking. Moments later, M_Bern dropped to his knees to block a Beaver shot on goal, only to have it ricochet off his chest and past Frazy into the goal, tying the game at 3. Luckily, the bleeding stopped there and the Sassholes gained their first point of the season and now sit at 0-2-1.

New Year's Day "Health & Wealth" Meal (Hoppin' John Salad with Molasses Dressing and Collard Greens with Red Onion and Bacon)

Collard Greens with Red Onion and Bacon

INGREDIENTS:

• 1/2 Pound Sliced Bacon, Cut Crosswise into Quarters
• 3 Medium Red Onions, Chopped Coarse
• 1-1/4 Cups Chicken Broth
• 1/4 Cup Cider Vinegar
• 2 Tablespoons Brown Sugar
• 1/2 Teaspoon Red Pepper Flakes
• 4 Pounds Collard Greens, Washed, Large Stems and Ribs Removed and Chopped Coarse

DIRECTIONS:

• In a large pot, cook bacon in batches, if necessary, until crisp and transfer to paper towels to drain.
• Remove all but 3 tablespoons of bacon grease and cook onions, until slightly browned and soft, about 5 minutes.
• Remove onions with a slotted spoon and set aside.
• Add broth, vinegar, brown sugar, red pepper flakes and half of bacon to pot and stir until sugar is dissolved.
• Add half of collard greens and toss until wilted.
• Add remaining collard greens, toss until combined and simmer, covered for 30 minutes.
• Stir in onions and simmer for another 30 minutes, until collard greens are very tender.
• Serve collard greens topped with remaining bacon.
  

Hoppin' John Salad with Molasses Dressing

INGREDIENTS:

• 1/4 Cup Cider Vinegar
• 1/4 Cup Molasses
• 1/4 Cup Olive Oil
• 1/4 Teaspoon Cayenne Pepper
• 1 1-Pound Bag Frozen Black-Eyed Peas
• 1-1/2 Cups Sweet Potato, Cut to 1/2 Inch Cubes
• 12 Ounces Chorizo
  
• 1-1/2 Cups Frozen Sliced Okra, Thawed and Patted Dry
• 1 Cup Red Onion, Chopped

DIRECTIONS:

• Grill chorizo until cooked throughout, about 20 minutes.
• Cut chorizo into 1/2 inch slices and set aside.
  
• Whisk cider vinegar, molasses, olive oil, and cayenne pepper in a bowl until blended and season with salt and pepper.
• Boil 6 cups salted water and cook black-eyed peas and sweet potato until tender, about 8 minutes.
• Drain and cool black-eyed peas and sweet potato and place in a large bowl.
  
• Add chorizo, okra, onion and dressing to bowl and toss to coat.

Happy New Year! It's said that eating Hoppin' John on New Years day will bring good luck and eating collard greens will bring wealth to the new year. This updated version on the classic southern dish is a new Beans tradition.
Enjoy!

Bowled Up Frum Da Flo' Up v Team 4

Week one of bowling faced BUFDFU against an unnamed and undermanned squad on lanes 35 and 36. After much discussion, it was decided that Team 4's missing bowler would be credited with team's three game average (100). That being said, BUFDFU still barley squeaked out a 3-1 win, taking the first two games and the overall pin count.

• Nina- 115, 116, 80
  
• Dean- 163, 104, 82
  
• Kelley- 125, 126, 159
  
• Josh- 109, 100, 116

Next week we face off versus "I Can't Believe It's Not Gutter".

Turkey Wild Rice Soup

INGREDIENTS:

• 1 Tablespoon Olive Oil
• 2 Cups Sliced Mushrooms
• 3/4 Cup Celery, Chopped
• 3/4 Cup Carrots, Chopped
• 1/4 Cup Shallots, Chopped
• 1/4 Cup Flour
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Fresh Ground Pepper
• 4 Cups Chicken Broth
• 1 Cup Instant Wild Rice
• 3 Cups Shredded, Cooked Turkey
• 1/2 Cup Sour Cream
• 2 Tablespoons Fresh Parsley, Chopped

DIRECTIONS:

• Heat olive oil over medium heat in a large sauce pan.
• Add mushrooms, celery, carrots and shallots and cook until soft, stirring for about 5 minutes.
• Add flour, salt and pepper and cook, stirring for another 2 minutes.
• Add broth and bring to a boil.
• Add rice, reduce heat to a simmer and cook, covered until the rice is tender, about 6 minutes.
• Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes.

The use of pre-cooked or left-over turkey and instant wild rice enables this hearty soup to prepared in under 30 minutes. No one will know you haven't been slaving over this Minnesota classic for hours...
Enjoy!

This recipe is from Eating Well magazine.

Happy New Year!

Three hundred and sixty seven days ago, The Beans decided that it would be fun to take a picture together every morning for an entire year. Yesterday, we took our last picture of 2008. Overall, we followed through with the plan pretty well. There were a few instances where we were unable to be together due to work obligations or weekends out of town. Luckily, we have two cameras, so we each took our own picture and then Dean Bean "photoshopped" them together later. No idea how long we'll keep this up...