Bowled Up Frum Da Flo Up Week 16 2009

I'm not sure who we'd bowled against or what the outcome was, but I do know it was the last week of the 2009 season and I think we finished in the top 4... The Beans once again pre-bowled on a Thursday night in under 30 minutes.

• Dean- 154, 125, 121
• Kelley- 145, 159, 137

Until next year!

Rosemary Dumplings and Vegetable Beet Soup

INGREDIENTS:

• 4 Teaspoons Olive Oil, Divided
• 8 Ounces Hot Italian Sausage Links
• 1 Bunch of Beets, Peeled and Diced
• 1 Bunch of Carrots, Peeled and Diced
• 2 Parsnips, Peeled, Cored and Diced
  
• 1 Large Onion, Diced
• 4 Cloves Garlic, Minced
• 1 Tablespoon Rosemary, Chopped and Divided
  
• 4 cups reduced-sodium chicken broth
• 3 Cups Kale, Chopped
  
• 1-1/4 Cups Whole-Wheat Flour
• 1/2 Cup Cake Flour
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Large Egg, Lightly Beaten
• 1/2 Cup Milk

DIRECTIONS:

• Heat 2 teaspoons oil in a skillet over medium heat, add sausages and cook until browned on all sides, about 6 minutes.
• Transfer to a clean cutting board, let cool and cut into 1-inch pieces.
• Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat, cook onion, stirring until barely tender, about 4 minutes.
• Add diced beets, diced carrots and diced parsnips and cook for 5 minutes.
• Meanwhile, whisk whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl.
• Add egg and milk and stir until a stiff batter forms.
• Add garlic and rosemary, cooking until fragrant, about 30 seconds, then add broth and bring to a simmer, stirring often.
  
• Once the soup reaches a simmer, stir in greens and the sausage and return to a simmer.
• Drop the mixed batter, about 1 tablespoon at a time, over the stew, making about 18 dumplings.
• Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Using beets makes this dish a cool dark crimson color, but you can easily substitute the beets, carrots and parsnips for any two pounds of root vegetables. The fresh rosemary in the dumplings really make this dish! This recipe weighs in just over 400 calories for 1-1/2 cups soup and 3 dumplings per serving.
Enjoy!

This recipe is from Eating Well magazine.

Simple String and Moss Vases

Materials You'll Need:

• Mason jars (any size)
• Crochet thread
• Moss
• Flowers
• Scissors

Directions:

1. Take a piece of moss and place it on the outside of the jar. While holding it with your finger, wrap the thread around the moss several times until the moss is secure.

2. Add another piece of moss and continue wrapping the same thread around the jar. Repeat until jar is fully covered.

3. Wrap the thread around the jar several times, pulling tightly while working your way up and down the sides of the jar. Tie off with a knot.

3. Use scissors to trim excess moss around the edges of the jar.

4. Fill with water and flowers!

This DIY project was originally found at Once Wed. There, they used tin cans (which may work better due to the flat bottom) and actually planted bulbs in the vases.

Regardless of which directions you choose to follow, this is a unique and budget-friendly decoration perfect for your home or special occasion. I recently made these as gifts for friends who came over for Easter brunch. They were a hit!

Warm Winter Chicken Salad

INGREDIENTS:

• 8 Ounces Chicken Breast
• 1 Tablespoon Olive Oil
• 1 Pear, Sliced
• 1 Shallot, Minced
• 3 Tablespoons Sherry Vinegar
• 2 Teaspoons Dijon Mustard
• 1 Head Radicchio, Thinly Sliced
• 1 Fennel Bulb, Cored, Thinly Sliced
• 1 Large Carrot, Cut into Matchsticks
• 1 Tablespoon Chopped Walnuts, Toasted
• Salt to Taste
• Freshly Ground Pepper to Taste
• 6 Large Butter Lettuce Leaves
• 1/4 Cup Crumbled Gorgonzola

DIRECTIONS:

• Place chicken breasts in a medium saucepan, cover with lightly salted water and bring to a boil.
• Cover and reduce heat to low and simmer until chicken is cooked through, about 12 minutes.
• Place chicken on a cutting board, shred into bite-size pieces and set aside.
• Heat oil in a clean large skillet over medium-high heat, add pears and cook, stirring, until they start to brown, about 2 minutes.
• Transfer to a small bowl and set aside.
• Whisk shallot, vinegar and mustard in a separate small bowl, add it to the pan and cook, stirring constantly, for 30 seconds.
• Add the cooked chicken, radicchio, fennel, carrot and walnuts, and cook, stirring, until just wilted, about 3 minutes.
• Return the pears to the pan and season with salt and pepper.
• Divide lettuce leaves between 2 plates and top with the warm chicken salad and sprinkle with cheese.

This quick and simple dish makes a hearty main course for two or could be split into small side salads for four. If you need to toast your own walnuts, simply heat them in a small skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. This warm salad weighs in at 395 calories when split into two servings.
Enjoy!

This recipe is from Eating Well magazine.

"You Got Queered, Doe" Tee

Yet another stencil t-shirt. This one was made for Stephen who coined the now famous "You got queered, doe".
Instructions on how to make these can be found on the "Don't Exist" post.
Holla.

Bulgar Meatloaf

INGREDIENTS:

• 1 Cup Dried Shiitake
• 1 Cup Bulgur
• 1 Cup Boiling Water
• 2 Teaspoons Olive Oil
• 1 Small Onion, Chopped
• 1 Stalk Celery, Chopped
• 2 Cloves Garlic, Minced
• 1 Tablespoon Worcestershire Sauce
• 1 15-Ounce Can Diced Tomatoes, Drained
  
• 1/2 Cup Evaporated Milk
• 1/2 Cup Ketchup
• 1 Large Egg
• 2 Large Egg Whites
• 1-1/2 Pounds Ground Beef
• 1 Cup Fine Dry Breadcrumbs
• 1/4 Cup Chopped Fresh Parsley
• 2 Teaspoons Dried Thyme
  
• 1/2 Teaspoon Salt

DIRECTIONS:

• Place mushrooms in a small bowl, cover with warm water, and let stand for 30 minutes.
• Combine bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes.
• Remove the mushrooms from the liquid, trim the stems and coarsely chop caps.
  
• Preheat oven to 350°F and coat a baking sheet with cooking spray.
• Heat oil in a small skillet over medium-low heat, add onion, celery, garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
• Add Worcestershire and cook for about 3 minutes, scraping the pan as the mixture becomes sticky.
• Add tomatoes, evaporated milk, ketchup, and stir to combine.
• Continue cooking until the mixture is very thick, about 3 minutes, then remove from the heat and let cool.
• Whisk egg and egg whites in a large bowl, add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture.
• Stir in parsley, thyme and salt, then mix thoroughly with your hands.
• Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet, and bake for 60 minutes or until the internal temperature reaches 165 degrees.
• Let cool for 10 minutes before slicing and serving.

This is super healthy take on a comfort food classic. The addition of mushrooms and bulgar decreases the amount of fat while upping the good-for-yous. The recipe make awesome left-overs and only sits at 313 calories.
Enjoy!

This recipe is from Eating Well magazine.

Prebowling: Bowled Up Frum Da Flo' Up v Split Happens

Since the Beans were in Washington, DC for a week, we heading down to the bowling alley Thursday night and bowled 3 games in just over 30 minutes. Pretty cool.

• Dean- 132, 144, 155
• Kelley- 122, 114, 156

Josh and Nina must have done pretty good as well, as BUFDFU split 2-2.
The Beans will be completely missing next weeks game, but will again pre-bowl for the very last week of the season.

Moo Shu Pork

INGREDIENTS:

• 4 Teaspoons Toasted Sesame Oil, Divided
• 4 Eggs, Lightly Beaten
• 2 Teaspoons Minced Fresh Ginger
• 2 Cloves Garlic, Minced
• 1 Pound Pork Shoulder, Trimmed, Cut to 1-Inch Pieces
  
• 1 12-Ounce Bag "Broccoli Slaw"
  
• 2 Cups Bean Sprouts
  
• 1 Bunch Scallions, Sliced, Divided
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1/4 Teaspoon Crushed Red Pepper Flakes
  
• 2 Tablespoons Hoisin Sauce

DIRECTIONS:

• Heat 1 teaspoon oil in a large skillet over medium heat and add eggs, cooking and stirring gently, until set, about 3 minutes, then set aside.
• Wipe out the pan and heat 2 teaspoons oil over medium heat, and add ginger and garlic, cooking and stirring, until softened and fragrant, 1 minute.
• Add pork and cook, stirring, until cooked through, about 5 minutes, then set aside.
  
• Wipe out the pan and heat the remaining oil over medium heat, and add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce, vinegar and crushed red pepper, stirring to combine.
• Cover and cook, stirring once or twice, until the vegetables are tender, about 3 minutes.
• Add the cooked eggs, pork and hoisin, then cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, about 2 minutes.
• Stir in the remaining scallions and remove from the heat.

Using a pre-mixed bag of cut vegetables makes this recipe incrediably easy to prepare. You could easily make this vegetarian by simply dropping the pork or substituting it with fried tofu. If you want to get real fancy, serve with moo shu pancakes or small warm tortillas and extra hoisin in order to create moo shu wraps.

This recipe was adapted from one from Eating Well magazine.

Minnesota State Capitol Collection

We recently purchased a new 10-20mm wide-angle lens and wanted to take pictures of something big, so we wandered down Rice Street to the State Capitol to take a little self guided tour. Its pretty neat inside. If you haven't been there, I highly suggest it!
Quadriga's Domicile
Inner RotundaStately PassageRotunda's Edge

Gilbert's Vision

Crawfish with Dill

INGREDIENTS:

• 2 Pounds Uncooked Crawfish
• 1/3 Cup Salt
• 1/3 Cup Sugar
• 1 Large Bunch Dill
• Melted Butter
• Lemon Wedges

DIRECTIONS:

• In a very large pot, bring 3 quarts of water, salt, sugar, and dill (reserving a small amount for garnish) to a boil.
• Add crawfish and boil for 15 minutes.
• Drain and let cool.
• Garnish with the remaining dill and serve with melted butter and lemon wedges.

Brake off their heads, suck out the head, then pull out the tail meat. Yummy!
Vær så god!

This recipe is from Scandinavian Feasts by Beatrice Ojakangas

Bowled Up Frum Da Flo' Up v Co's Ho's

In what ended up being the Bean's last actual evening of bowling for the year, the win streak ended. Co's Ho's beat up on BUFDFU in a 3-1 victory.

• Nina- 91, 112, 111
  
• Dean- 135, 91, 127
  
• Kelley- 153, 132, 140
  
• Josh- 148, 103, 171

The Beans will be either using subs or pre-bowling for the remainder of the season. :(
Bowled Up Frum Da Flo' Up still sits in 3rd place by 1/2 game at 27 -25 with only one week before playoffs.