tag:blogger.com,1999:blog-61521082934520797532024-03-16T13:52:58.434-05:00Popsicle KissesFood + Music + Craft + Sport = The Life & Times of Kelley & DeanThe Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-6152108293452079753.post-7742403756136252042009-08-17T10:36:00.003-05:002009-08-17T11:27:02.535-05:00White Fish Couscous with Onion T’faya<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg_za9GRRKCiZc4kyGCJsbR8neAagw-p7KkRzjENZWBXVOZDnP36t_gTKHHxcr63r0tt0bJ_FJMA-qp4fM28-tGusCNaLlW99VLcyrFg5ra_63fpuLf_8ESiFvSW0DJrPtFSza4jO2Nc/s1600-h/White+Fish+Couscous+with+Onion+T%E2%80%99faya.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg_za9GRRKCiZc4kyGCJsbR8neAagw-p7KkRzjENZWBXVOZDnP36t_gTKHHxcr63r0tt0bJ_FJMA-qp4fM28-tGusCNaLlW99VLcyrFg5ra_63fpuLf_8ESiFvSW0DJrPtFSza4jO2Nc/s320/White+Fish+Couscous+with+Onion+T%E2%80%99faya.jpg" alt="" id="BLOGGER_PHOTO_ID_5370957181662400962" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">1/2 Cup Raisins</span></li><li><span style="font-size:100%;">4 Tablespoons Olive Oil, Divided</span></li><li><span style="font-size:100%;">2 Tablespoons Butter<br /></span></li><li><span style="font-size:100%;">8 Saffron Threads</span></li><li><span style="font-size:100%;">2 Teaspoons Salt</span></li><li><span style="font-size:100%;">1 Teaspoon Ground Ginger</span></li><li><span style="font-size:100%;">1 Teaspoon Ground Turmeric</span></li><li><span style="font-size:100%;">1/2 Teaspoon Ground Allspice</span></li><li><span style="font-size:100%;">1/2 Teaspoon Ground Nutmeg</span></li><li><span style="font-size:100%;">1/2 teaspoon ground cinnamon</span></li><li><span style="font-size:100%;">1/2 Teaspoon Pepper and to Taste<br /></span></li><li><span style="font-size:100%;">3 Large Onions, Very Thinly Sliced</span></li><li><span style="font-size:100%;">1 Tablespoon Sugar</span></li><li><span style="font-size:100%;">2-1/3 Cups Chicken broth, Divided</span></li><li><span style="font-size:100%;">2-1/2 Pounds Firm White Fish, Skinned and Cut into 2-inch Wide Pieces<br /></span></li><li><span style="font-size:100%;">1 Tablespoon Canola Oil</span></li><li><span style="font-size:100%;">1/2 Cup Slivered Almonds</span></li><li><span style="font-size:100%;">1 Cup Couscous</span></li></ul><span style="font-family: verdana;">DIRECTIONS:</span><br /><ul style="font-family: verdana;"><li>Place raisins in a small bowl covered with warm water and let soak for 10 minutes. Drain and set aside.</li><li>Crush saffron and salt together in a mortar and pestle until a coarse powder forms.</li><li>Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.</li><li>Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat.</li><li>Add the spice mixture and cook, stirring, until the mixture starts to foam.</li><li>Add onions, sugar and the plumped raisins and cook, stirring occasionally, until the onions turn light brown, about 20 minutes.</li><li>Add 1 cup broth and nestle fish into the onion mixture.</li><li>Cover and cook until the fish is flaky, 8 to 10 minutes.</li><li>Remove from the heat, season with pepper, cover and set aside.</li><li>Meanwhile, heat canola oil in a small skillet over medium-high heat.</li><li>Add almonds and cook, stirring, until beginning to turn golden, about 1 minute, then drain on paper towels.<br /></li><li>Bring the remaining 1-1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.</li><li>Add couscous in a stream, stir once and bring to light boil.</li><li>Remove from the heat, cover, let stand for 5 minutes, then fluff with a fork.</li><li>Mound the couscous, top with the fish and onion t’faya and sprinkle the almonds on top.</li></ul><span style="font-family: verdana;">This thick, ooey-gooey Moroccan dish is full of sweet and heavily spiced flavor. Incredibly aromatic, healthy and delicious. Don't you dare ask for anything more...<br /><br />bil-hanā' wa ash-shifā'</span><span style="font-family: verdana;font-size:100%;" >!<br /></span><div style="text-align: center;"><span style="font-size:78%;">This recipe was created by <a href="http://www.kittymorse.com/">Kitty Morse</a>.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com2tag:blogger.com,1999:blog-6152108293452079753.post-7959701456971792562009-08-17T09:34:00.004-05:002009-08-17T15:36:07.477-05:00Back to blogging. Hopefully...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8R4frrxFSjpr02IouAp8qoIxn8bJ7Hj38-mdS6cTeyl2kU4wZ1o_gYgsNtfg4ckO9HsKDqBDVgHRS7EhKWQ2bJmShhmueu9IusmAp54Bu3jR4uo5HxiRDf_1d1RFgkXe6xCD9D8ZJrHc/s1600-h/overflowing+documents.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 312px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8R4frrxFSjpr02IouAp8qoIxn8bJ7Hj38-mdS6cTeyl2kU4wZ1o_gYgsNtfg4ckO9HsKDqBDVgHRS7EhKWQ2bJmShhmueu9IusmAp54Bu3jR4uo5HxiRDf_1d1RFgkXe6xCD9D8ZJrHc/s320/overflowing+documents.JPG" alt="" id="BLOGGER_PHOTO_ID_5370956671019958674" border="0" /></a>Its been nearly 4 months since this blog has been active. Its been a crazy summer. Work has been overwhelming, wedding planning is starting to occupy most of our time and I guess life just too busy the for interweb sometimes. That being said, we do still eat dinner nightly, Kelley Bean has recently taken up knitting, the Fall sports season starts this week and we've been doing lots of crafts in preparation for the wedding, so we have a ton to catch up on here. Let's see how we do.The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-56244855582900056212009-07-13T23:36:00.000-05:002009-07-13T23:37:13.272-05:00This Blog SucksLamer...The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com1tag:blogger.com,1999:blog-6152108293452079753.post-15837229447753725612009-05-02T17:38:00.003-05:002009-05-02T17:48:54.569-05:00Spring 2009 Softball Week 1: Sassholes v Fowl Balls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYUQgRO34t1yu4QRCFx62KGlGPJIkCe6_51B11ydU9xhpo991AFfwOSkGvcTTn4vKs1Bcne-NcWqlXPtkFQrn6-iV2521PdqERgR7qz1VaQMom74G1_mqI1WcJn9DooxPB_GdYaY44vw/s1600-h/Softball.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYUQgRO34t1yu4QRCFx62KGlGPJIkCe6_51B11ydU9xhpo991AFfwOSkGvcTTn4vKs1Bcne-NcWqlXPtkFQrn6-iV2521PdqERgR7qz1VaQMom74G1_mqI1WcJn9DooxPB_GdYaY44vw/s320/Softball.jpg" alt="" id="BLOGGER_PHOTO_ID_5331360079809025666" border="0" /></a>The Sassholes opened the 2009 season at a new field, with 2 new teammates, but managed to play the same softball, winning easily 19-9 against the Fowl Balls.<br />Having not attended a single practice, or not heading to the batting cage once, or even playing a game of catch, the Beans were bit apprehensive heading into week one. The jitters wore off quickly as we both connected with the ball on each of our first swings!<br /><ul><li>Dean: 2 for 3, 1 Double, 4 RBIs</li><li>Kelley: 1 for 2, 3 RBIs</li></ul>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-35895259560525289822009-05-02T17:15:00.002-05:002009-05-02T17:34:11.845-05:00Gorgonzola Steak with Carmelized Onion<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEg9MMM603y8tiPAzTGdZfVRFcCt2J8-vOwj0ssETTsUD2hxBoTi5NYRtxb5rHGBMpAe-QeMmdO5dkLDMH3In0vcFr_k3YkWZWRRLODy5D2Ww7F59uWpsTi7uTSz1xlYRbFegsbtjdzI/s1600-h/Gorgonzola+Steak+with+Carmelized+Onion.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEg9MMM603y8tiPAzTGdZfVRFcCt2J8-vOwj0ssETTsUD2hxBoTi5NYRtxb5rHGBMpAe-QeMmdO5dkLDMH3In0vcFr_k3YkWZWRRLODy5D2Ww7F59uWpsTi7uTSz1xlYRbFegsbtjdzI/s320/Gorgonzola+Steak+with+Carmelized+Onion.jpg" alt="" id="BLOGGER_PHOTO_ID_5331353947080030130" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">2 Tablespoons Canola Oil, Divided</span></li><li><span style="font-size:100%;">2 Large Onions, Sliced<br /></span></li><li><span style="font-size:100%;">1 Tablespoon Brown Sugar</span></li><li><span style="font-size:100%;">1/2 Cup Beef Broth</span></li><li><span style="font-size:100%;">1 Tablespoon Balsamic Vinegar</span></li><li><span style="font-size:100%;">1/2 Teaspoon Salt, Divided</span></li><li><span style="font-size:100%;">Freshly Ground Pepper to Taste<br /></span></li><li><span style="font-size:100%;">4 Top Sirloin Steaks, Palm-sized, 1-1/4 Inches Thick<br /></span></li><li><span style="font-size:100%;">1/4 Cup Crumbled Gorgonzola</span></li></ul><span style="font-family: verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">Heat 1 tablespoon oil over medium heat in a skillet, add onions, brown sugar and cook, stirring, until the onions are tender and golden brown, about 15 minutes.</span></li><li><span style="font-size:100%;">Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, about 4 minutes.</span></li><li><span style="font-size:100%;">Transfer the onions to a bowl and cover to keep warm.</span></li><li><span style="font-size:100%;">Clean and dry the pan.</span></li><li><span style="font-size:100%;">Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak.</span></li><li><span style="font-size:100%;">Heat the remaining tablespoon oil in the pan over medium-high heat, add the steaks and cook until browned, about 4 minutes.</span></li><li><span style="font-size:100%;">Turn the steaks over, top with cheese, reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, about 4 minutes for medium-rare.</span></li><li><span style="font-size:100%;">Serve the steaks with the caramelized onions.</span></li></ul><span style="font-family: verdana;">Gorgonzola cheese and sweet carmelized onions are the bee's knees of steak toppings. Use a mandolin to get super thin, perfect cut onions. We estimate each steak to be around 350 calories.</span><br /><span style="font-family: verdana;">Enjoy!</span>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-72059522115600972592009-04-30T11:03:00.003-05:002009-04-30T11:09:58.446-05:00Bowled Up Frum Da Flo Up Week 16 2009<span style="font-size:100%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE5kf5trKIpREsJu4zT6njigkqx2Erz781eo-xtYmDJoJx0BB9Jbd3GXaLVEODcr_JTzkEODOnbzVC8OaXfonL3H-VosbSUFiSG6GAarpy966Ij06a6E5jzo3JCJxdS3HHA1pey4aMiM/s1600-h/gnome-bowling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYE5kf5trKIpREsJu4zT6njigkqx2Erz781eo-xtYmDJoJx0BB9Jbd3GXaLVEODcr_JTzkEODOnbzVC8OaXfonL3H-VosbSUFiSG6GAarpy966Ij06a6E5jzo3JCJxdS3HHA1pey4aMiM/s320/gnome-bowling.jpg" alt="" id="BLOGGER_PHOTO_ID_5330516145002953026" border="0" /></a><span style="font-family: verdana;">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.</span><br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">Dean- 154, 125, 121</span></li><li><span style="font-size:100%;">Kelley- 145, 159, 137</span></li></ul><span style="font-size:100%;"><span style="font-family: verdana;">Until next year!</span><br /><br /></span>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-55379110779532322602009-04-29T09:22:00.007-05:002009-04-29T14:21:44.649-05:00Rosemary Dumplings and Vegetable Beet Soup<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zP58X8MctI4vMLP5VzBTPEVb8ipUI_P0yZtjLR4poPHxg-LA01XnNOZ5qZt71VhD-T0KvUfNURwF2_cZt80uMoGOpsBZOUFdVRXwqVD0WxV5l5l5n-c1mEk1IoeQOBWtBajkKJWUqfI/s1600-h/Rosemary+Dumplins+and+Vegetable+Beet+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zP58X8MctI4vMLP5VzBTPEVb8ipUI_P0yZtjLR4poPHxg-LA01XnNOZ5qZt71VhD-T0KvUfNURwF2_cZt80uMoGOpsBZOUFdVRXwqVD0WxV5l5l5n-c1mEk1IoeQOBWtBajkKJWUqfI/s320/Rosemary+Dumplins+and+Vegetable+Beet+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5330118909862299122" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">4 Teaspoons Olive Oil, Divided</span></li><li><span style="font-size:100%;">8 Ounces Hot Italian Sausage Links</span></li><li><span style="font-size:100%;">1 Bunch of Beets, Peeled and Diced</span></li><li><span style="font-size:100%;">1 Bunch of Carrots, Peeled and Diced</span></li><li><span style="font-size:100%;">2 Parsnips, Peeled, Cored and Diced<br /></span></li><li><span style="font-size:100%;">1 Large Onion, Diced</span></li><li><span style="font-size:100%;">4 Cloves Garlic, Minced</span></li><li><span style="font-size:100%;">1 Tablespoon Rosemary, </span><span style="font-size:100%;">Chopped and Divided<br /></span></li><li><span style="font-size:100%;">4 cups reduced-sodium chicken broth</span></li><li><span style="font-size:100%;">3 Cups Kale, Chopped<br /></span></li><li><span style="font-size:100%;">1-1/4 Cups Whole-Wheat Flour</span></li><li><span style="font-size:100%;">1/2 Cup Cake Flour</span></li><li><span style="font-size:100%;">1 Tablespoon Baking Powder</span></li><li><span style="font-size:100%;">1/4 Teaspoon Salt</span></li><li><span style="font-size:100%;">1 Large Egg, Lightly Beaten</span></li><li><span style="font-size:100%;">1/2 Cup Milk</span></li></ul><span style="font-family: verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">Heat 2 teaspoons oil in a skillet over medium heat, add sausages and cook until browned on all sides, about 6 minutes.</span></li><li><span style="font-size:100%;">Transfer to a clean cutting board, let cool and cut into 1-inch pieces.</span></li><li><span style="font-size:100%;">Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat, cook onion, stirring until barely tender, about 4 minutes.</span></li><li><span style="font-size:100%;">Add diced beets, diced carrots and diced parsnips and cook for 5 minutes.</span></li><li><span style="font-size:100%;">Meanwhile, whisk whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl.</span></li><li><span style="font-size:100%;">Add egg and milk and stir until a stiff batter forms.</span></li><li><span style="font-size:100%;">Add garlic and rosemary, cooking until fragrant, about 30 seconds, then add broth and bring to a simmer, stirring often.<br /></span></li><li><span style="font-size:100%;">Once the soup reaches a simmer, stir in greens and the sausage and return to a simmer.</span></li><li><span style="font-size:100%;">Drop the mixed batter, about 1 tablespoon at a time, over the stew, making about 18 dumplings.</span></li><li><span style="font-size:100%;">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.</span></li></ul><span style="font-family: verdana;">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</span> and 3 dumplings per serving.<br /><span style="font-family: verdana;">Enjoy!</span><br /><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div><span style="font-family: verdana;font-size:100%;" ><br /></span>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-67058811200453186432009-04-22T22:06:00.003-05:002009-04-29T09:54:40.053-05:00Simple String and Moss Vases<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVI4QigyfzZK3FQnXYQ7UBpScwCSaDtkipgswqPBF_NWOyznPG4WbOFDGEjPqny36F9TLMAFyNnOyEvzLRuSm52DHKdXkHjCC3llBVcNVkeEBE-QndQLXAbJ_R8DvJGMA1CQNfRSJJ98/s1600-h/Easter+Flowers.JPG"><img id="BLOGGER_PHOTO_ID_5327718042229911522" style="margin: 0px auto 10px; display: block; width: 214px; cursor: pointer; height: 320px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVI4QigyfzZK3FQnXYQ7UBpScwCSaDtkipgswqPBF_NWOyznPG4WbOFDGEjPqny36F9TLMAFyNnOyEvzLRuSm52DHKdXkHjCC3llBVcNVkeEBE-QndQLXAbJ_R8DvJGMA1CQNfRSJJ98/s320/Easter+Flowers.JPG" border="0" /></a><br />Materials You'll Need:<br /><ul><li>Mason jars (any size)</li><li>Crochet thread</li><li>Moss</li><li>Flowers</li><li>Scissors</li></ul><p>Directions:</p><p>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.</p><p>2. Add another piece of moss and continue wrapping the same thread around the jar. Repeat until jar is fully covered.</p><p>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.</p><p>3. Use scissors to trim excess moss around the edges of the jar.</p><p>4. Fill with water and flowers!</p><p>This DIY project was originally found at <a href="http://www.oncewed.com/index.cfm?postID=457">Once Wed</a>. There, they used tin cans (which may work better due to the flat bottom) and actually planted bulbs in the vases.</p><p>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!<a href="http://www.oncewed.com/index.cfm?postID=457"><br /></a></p>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-71856341233976530042009-04-21T13:29:00.002-05:002009-04-21T13:43:27.612-05:00Warm Winter Chicken Salad<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ghYrfo5OTXjTMBlvNBzm5CgvbwRJk6TVTd5f1AApFlXGwKihx4STPFewX6i0bvrFn18hOvMH_wjrw5XF9lMjRFTeaWw1j8T8Y4G5Sgc5MWIZpc3COl5x9Czi9hiyrGScCMC-TDIQlCM/s1600-h/Warm+Winter+Chicken+Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ghYrfo5OTXjTMBlvNBzm5CgvbwRJk6TVTd5f1AApFlXGwKihx4STPFewX6i0bvrFn18hOvMH_wjrw5XF9lMjRFTeaWw1j8T8Y4G5Sgc5MWIZpc3COl5x9Czi9hiyrGScCMC-TDIQlCM/s320/Warm+Winter+Chicken+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5327213740988937554" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">8 Ounces Chicken Breast</span></li><li><span style="font-size:100%;">1 Tablespoon Olive Oil</span></li><li><span style="font-size:100%;">1 Pear, Sliced</span></li><li><span style="font-size:100%;">1 Shallot, Minced</span></li><li><span style="font-size:100%;">3 Tablespoons Sherry Vinegar</span></li><li><span style="font-size:100%;">2 Teaspoons Dijon Mustard</span></li><li><span style="font-size:100%;">1 Head Radicchio, Thinly Sliced</span></li><li><span style="font-size:100%;">1 Fennel Bulb, Cored, Thinly Sliced</span></li><li><span style="font-size:100%;">1 Large Carrot, Cut into Matchsticks</span></li><li><span style="font-size:100%;">1 Tablespoon Chopped Walnuts, Toasted</span></li><li><span style="font-size:100%;">Salt to Taste</span></li><li><span style="font-size:100%;">Freshly Ground Pepper to Taste</span></li><li><span style="font-size:100%;">6 Large Butter Lettuce Leaves</span></li><li><span style="font-size:100%;">1/4 Cup Crumbled Gorgonzola</span></li></ul><span style="font-size:100%;"><span style="font-family: verdana;">DIRECTIONS:</span><br /></span><ul style="font-family: verdana;"><li>Place chicken breasts in a medium saucepan, cover with lightly salted water and bring to a boil.</li><li>Cover and reduce heat to low and simmer until chicken is cooked through, about 12 minutes.</li><li><span style="font-size:100%;">Place chicken on a cutting board, shred into bite-size pieces and set aside.</span></li><li><span style="font-size:100%;">Heat oil in a clean large skillet over medium-high heat, add pears and cook, stirring, until they start to brown, about 2 minutes.</span></li><li><span style="font-size:100%;">Transfer to a small bowl and set aside.</span></li><li><span style="font-size:100%;">Whisk shallot, vinegar and mustard in a separate small bowl, add it to the pan and cook, stirring constantly, for 30 seconds.</span></li><li><span style="font-size:100%;">Add the cooked chicken, radicchio, fennel, carrot and walnuts, and cook, stirring, until just wilted, about 3 minutes.</span></li><li><span style="font-size:100%;">Return the pears to the pan and season with salt and pepper.</span></li><li><span style="font-size:100%;">Divide lettuce leaves between 2 plates and top with the warm chicken salad and sprinkle with cheese.</span></li></ul><span style="font-family: verdana;font-size:100%;" >This quick and simple dish makes a hearty main course for two or could be split into small side salads for four. I<span style="font-family: verdana;">f </span></span><span style="font-family: verdana;font-size:100%;" >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.<br />Enjoy!<br /></span><div style="text-align: center;"><span style="font-family: verdana;font-size:78%;" >This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-38247902088904713242009-04-20T13:47:00.004-05:002009-04-20T13:52:04.381-05:00"You Got Queered, Doe" Tee<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4W30_Li8w7SodZ13C6gETX_GvfTX4SAd-jsRLGQE_KxLWQvFoegYX6RKgpftSbCeODpU1HuDkS-9ECYdx3D_KnOAn8n2MEecZudo-OJIAaiUees_MjARBQwD68vI75J7ucRpdAH2eoPs/s1600-h/DOE1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4W30_Li8w7SodZ13C6gETX_GvfTX4SAd-jsRLGQE_KxLWQvFoegYX6RKgpftSbCeODpU1HuDkS-9ECYdx3D_KnOAn8n2MEecZudo-OJIAaiUees_MjARBQwD68vI75J7ucRpdAH2eoPs/s320/DOE1.JPG" alt="" id="BLOGGER_PHOTO_ID_5326847210487464386" border="0" /></a><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBcFtAPdiTUFFJUNIL1s-XcsLEGoUXwHrjNhO0Fq0LEangn2xnQv7Kh-hRgBSQAwdxR9yBbwHZD9SJa53aPUbh58qlviMmPcu1yc8xwuyIMPkMdk9Iym7NsI8DfGO5RHblySpvKnze-U/s1600-h/DOE2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBcFtAPdiTUFFJUNIL1s-XcsLEGoUXwHrjNhO0Fq0LEangn2xnQv7Kh-hRgBSQAwdxR9yBbwHZD9SJa53aPUbh58qlviMmPcu1yc8xwuyIMPkMdk9Iym7NsI8DfGO5RHblySpvKnze-U/s320/DOE2.JPG" alt="" id="BLOGGER_PHOTO_ID_5326847129933688530" border="0" /></a><span style="font-family: verdana;">Yet another stencil t-shirt. This one was made for </span><a style="font-family: verdana;" href="http://v10mn.blogspot.com/">Stephen</a><span style="font-family: verdana;"> who coined the now famous "You got queered, doe".</span><br /><span style="font-family: verdana;">Instructions on how to make these can be found on the </span><a style="font-family: verdana;" href="http://popsiclekisses.blogspot.com/2008/07/dont-exist-t-shirt.html">"Don't Exist"</a><span style="font-family: verdana;"> post.</span><br /><span style="font-family: verdana;">Holla.</span>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-90200908811497971642009-04-20T13:31:00.003-05:002009-04-20T13:46:51.890-05:00Bulgar Meatloaf<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLZu2xTfq0i6aj2rLeOrufcKgN2oMgyWPfC_9tX0ujb_WAAuwlZaj0FRVfXFIFQcsEhlgIG4MhWEXOR8zMSf8wEAAlPaE0BwvIxXNXj4ZmiNFXmxZT1u1MGboV48TLoxgmSOHuHs8lv4/s1600-h/Bulgar+Meatloaf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLZu2xTfq0i6aj2rLeOrufcKgN2oMgyWPfC_9tX0ujb_WAAuwlZaj0FRVfXFIFQcsEhlgIG4MhWEXOR8zMSf8wEAAlPaE0BwvIxXNXj4ZmiNFXmxZT1u1MGboV48TLoxgmSOHuHs8lv4/s320/Bulgar+Meatloaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5326843572960064130" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">1 Cup Dried Shiitake</span></li><li><span style="font-size:100%;">1 Cup Bulgur</span></li><li><span style="font-size:100%;">1 Cup Boiling Water</span></li><li><span style="font-size:100%;">2 Teaspoons Olive Oil</span></li><li><span style="font-size:100%;">1 Small Onion, Chopped</span></li><li><span style="font-size:100%;">1 Stalk Celery, Chopped</span></li><li><span style="font-size:100%;">2 Cloves Garlic, Minced</span></li><li><span style="font-size:100%;">1 Tablespoon Worcestershire Sauce</span></li><li><span style="font-size:100%;">1 15-Ounce Can Diced Tomatoes, Drained<br /></span></li><li><span style="font-size:100%;">1/2 Cup Evaporated Milk</span></li><li><span style="font-size:100%;">1/2 Cup Ketchup</span></li><li><span style="font-size:100%;">1 Large Egg</span></li><li><span style="font-size:100%;">2 Large Egg Whites</span></li><li><span style="font-size:100%;">1-1/2 Pounds Ground Beef</span></li><li><span style="font-size:100%;">1 Cup Fine Dry Breadcrumbs</span></li><li><span style="font-size:100%;">1/4 Cup Chopped Fresh Parsley</span></li><li><span style="font-size:100%;">2 Teaspoons Dried Thyme<br /></span></li><li><span style="font-size:100%;">1/2 Teaspoon Salt</span></li></ul><span style="font-family: verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">Place mushrooms in a small bowl, cover with warm water, and let stand for 30 minutes.</span></li><li><span style="font-size:100%;">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.</span></li><li><span style="font-size:100%;">Remove the mushrooms from the liquid, trim the stems and coarsely chop caps.<br /></span></li><li><span style="font-size:100%;">Preheat oven to 350°F and coat a baking sheet with cooking spray.</span></li><li><span style="font-size:100%;">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.</span></li><li><span style="font-size:100%;">Add Worcestershire and cook for about 3 minutes, scraping the pan as the mixture becomes sticky.</span></li><li><span style="font-size:100%;">Add tomatoes, evaporated milk, ketchup, and stir to combine.</span></li><li><span style="font-size:100%;">Continue cooking until the mixture is very thick, about 3 minutes, then remove from the heat and let cool.</span></li><li><span style="font-size:100%;">Whisk egg and egg whites in a large bowl, add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture.</span></li><li><span style="font-size:100%;">Stir in parsley, thyme and salt, then mix thoroughly with your hands.</span></li><li><span style="font-size:100%;">Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet, and bake for 60 minutes or </span><span style="font-size:100%;">until the internal temperature reaches 165 degrees.</span></li><li><span style="font-size:100%;">Let cool for 10 minutes before slicing and serving.</span></li></ul><span style="font-family: verdana;">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.</span><br /><span style="font-family: verdana;">Enjoy!</span><br /><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-77654821649629061312009-04-14T09:26:00.003-05:002009-04-14T09:30:13.438-05:00Prebowling: Bowled Up Frum Da Flo' Up v Split Happens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ82uxpSJNJpurMMgQY9a5RPJyp-d87gps_06GJWqOQNsVOFi0F1pcXemKCt_KYEZWAXXac11P_MEr5NPd8zPPS8JR52GbG_u2vITE8R_XbyRV4Xim69L1ZgDdd3bhxfeGRWgp3YyAtl8/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ82uxpSJNJpurMMgQY9a5RPJyp-d87gps_06GJWqOQNsVOFi0F1pcXemKCt_KYEZWAXXac11P_MEr5NPd8zPPS8JR52GbG_u2vITE8R_XbyRV4Xim69L1ZgDdd3bhxfeGRWgp3YyAtl8/" alt="" border="0" /></a>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.<br /><ul><li>Dean- 132, 144, 155</li><li>Kelley- 122, 114, 156</li></ul>Josh and Nina must have done pretty good as well, as BUFDFU split 2-2.<br />The Beans will be completely missing next weeks game, but will again pre-bowl for the very last week of the season.The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-90502851330107132362009-04-14T08:59:00.003-05:002009-04-14T09:31:24.041-05:00Moo Shu Pork<span style=";font-family:verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m8NSMP6zjt5krORe0A7dzbD5IzihLxKfIvucMJhSduKz1BXRhURglbAOsdBHM2yi4xskM-VI71-TVCjCMGAN_IdceGFct2A7e0ktBF229dZ_tANPcQgR93X1jKgmsqrn-oRmYxz5UpI/s1600-h/Moo+Shu+Pork.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1m8NSMP6zjt5krORe0A7dzbD5IzihLxKfIvucMJhSduKz1BXRhURglbAOsdBHM2yi4xskM-VI71-TVCjCMGAN_IdceGFct2A7e0ktBF229dZ_tANPcQgR93X1jKgmsqrn-oRmYxz5UpI/s320/Moo+Shu+Pork.jpg" alt="" id="BLOGGER_PHOTO_ID_5324547028693430082" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family:verdana;"><li><span style="font-size:100%;">4 Teaspoons Toasted Sesame Oil, Divided</span></li><li><span style="font-size:100%;">4 Eggs, Lightly Beaten</span></li><li><span style="font-size:100%;">2 Teaspoons Minced Fresh Ginger</span></li><li><span style="font-size:100%;">2 Cloves Garlic, Minced</span></li><li><span style="font-size:100%;">1 Pound Pork Shoulder, Trimmed, Cut to 1-Inch Pieces<br /></span></li><li><span style="font-size:100%;">1 12-Ounce Bag "Broccoli Slaw"<br /></span></li><li><span style="font-size:100%;">2 Cups Bean Sprouts<br /></span></li><li><span style="font-size:100%;">1 Bunch Scallions, Sliced, Divided</span></li><li><span style="font-size:100%;">1 Tablespoon Soy Sauce</span></li><li><span style="font-size:100%;">1 Tablespoon Rice Vinegar</span></li><li><span style="font-size:100%;">1/4 Teaspoon Crushed Red Pepper Flakes<br /></span></li><li><span style="font-size:100%;">2 Tablespoons Hoisin Sauce</span></li></ul><span style="font-family:verdana;">DIRECTIONS:</span><br /><ul style="font-family: verdana;"><li>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.</li><li>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.</li><li>Add pork and cook, stirring, until cooked through, about 5 minutes, then set aside.<br /></li><li>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.</li><li>Cover and cook, stirring once or twice, until the vegetables are tender, about 3 minutes.</li><li>Add the cooked eggs, pork and hoisin, then cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, about 2 minutes.</li><li>Stir in the remaining scallions and remove from the heat.</li></ul><span style=";font-family:verdana;font-size:100%;" >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.<br /></span><div style="text-align: center;"><span style=";font-family:verdana;font-size:78%;" >This recipe was adapted from one from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-44454270787299989952009-04-03T13:06:00.007-05:002009-04-03T13:43:13.909-05:00Minnesota State Capitol Collection<div style="text-align: center;">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!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv63u6zqaME2eQ7zPgWpNHDDSRa_JPD61LAiNvpqwti8cCeoSnR_LgqHPSalfngcuxuTWwqOgu8TpohNIybvtr_5Whc9evLBh1a_fbHBkXfUdDtFSyAsvhLqdnivZ3Vx5pL8zIBJxrnc/s1600-h/Capitol01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv63u6zqaME2eQ7zPgWpNHDDSRa_JPD61LAiNvpqwti8cCeoSnR_LgqHPSalfngcuxuTWwqOgu8TpohNIybvtr_5Whc9evLBh1a_fbHBkXfUdDtFSyAsvhLqdnivZ3Vx5pL8zIBJxrnc/s320/Capitol01.jpg" alt="" id="BLOGGER_PHOTO_ID_5320530824368296914" border="0" /></a>Quadriga's Domicile<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBuPPaN6IbCbYdICE-7fwVG7akqmGSaM4dV2QMdpBUb2DjU5bjBRkl9FPBFaYHB_MIBZwf23MB5RdaV2tQlOJ3J42QoeS09vXhe6kdyATFuA1_uI69zDHjozsDxKB8SD-mKOvPrybtVs/s1600-h/Capitol02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBuPPaN6IbCbYdICE-7fwVG7akqmGSaM4dV2QMdpBUb2DjU5bjBRkl9FPBFaYHB_MIBZwf23MB5RdaV2tQlOJ3J42QoeS09vXhe6kdyATFuA1_uI69zDHjozsDxKB8SD-mKOvPrybtVs/s320/Capitol02.jpg" alt="" id="BLOGGER_PHOTO_ID_5320530961223859266" border="0" /></a>Inner Rotunda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7hR3e_jXMfe_esCHzTmDFoHu_Nxg2QXm_HSDM8b-NoTidx6lUnAHaaMzWAz_Dr4atpY71qmsMG0BdUgJvWpD3QfDUtr9Bi7y_6mSTsEJq697k9EoiYCpoBWBVnp3csiR3FS01VonxUc/s1600-h/Capitol05.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7hR3e_jXMfe_esCHzTmDFoHu_Nxg2QXm_HSDM8b-NoTidx6lUnAHaaMzWAz_Dr4atpY71qmsMG0BdUgJvWpD3QfDUtr9Bi7y_6mSTsEJq697k9EoiYCpoBWBVnp3csiR3FS01VonxUc/s320/Capitol05.jpg" alt="" id="BLOGGER_PHOTO_ID_5320531399864826850" border="0" /></a>Stately Passage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY26PKaUh89a94Vaj7_y9uZLQUGlCMKGqGViZEkydabSNyVAhlKa8kzSEhJXurvjieynJYv8lL7POzahjYjawSHx50vvLhjKuH2ZzgHjENsS250K4FtHyMvPkhLfmIfxDPiVhpkprnaI/s1600-h/Capitol03.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY26PKaUh89a94Vaj7_y9uZLQUGlCMKGqGViZEkydabSNyVAhlKa8kzSEhJXurvjieynJYv8lL7POzahjYjawSHx50vvLhjKuH2ZzgHjENsS250K4FtHyMvPkhLfmIfxDPiVhpkprnaI/s320/Capitol03.jpg" alt="" id="BLOGGER_PHOTO_ID_5320531080475692626" border="0" /></a>Rotunda's Edge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArqt778wYwSyQL-EipMfVXpdV7nBPUczPX93bMRYisY2dQ4LFxi63Gvr_OckI-ooxNOndlfoi9tHJDAf39DyJOiSyORkFJJNpTeNHl-y8XnXnTg67ia00e8tvQ7nrsRdDzbY1zodknBc/s1600-h/Capitol04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArqt778wYwSyQL-EipMfVXpdV7nBPUczPX93bMRYisY2dQ4LFxi63Gvr_OckI-ooxNOndlfoi9tHJDAf39DyJOiSyORkFJJNpTeNHl-y8XnXnTg67ia00e8tvQ7nrsRdDzbY1zodknBc/s320/Capitol04.jpg" alt="" id="BLOGGER_PHOTO_ID_5320531259525386610" border="0" /></a></div><div style="text-align: center;">Gilbert's Vision<br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com1tag:blogger.com,1999:blog-6152108293452079753.post-45063932856092834082009-04-02T23:11:00.003-05:002009-04-02T23:22:13.622-05:00Crawfish with Dill<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWmD-VRgm3QAKh4CX4YAnAKtbQ6CXSY16dFogc40xvxEA2rYQgapSZkO_HtFcm71fNcpBtA_CtDLjBw30cVEJgyZIhdmdDbz2Bouk35lhfggEbols-Ulum2EMk96Vd55DslCdOqDdqwA/s1600-h/Crawfish+with+Dill.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWmD-VRgm3QAKh4CX4YAnAKtbQ6CXSY16dFogc40xvxEA2rYQgapSZkO_HtFcm71fNcpBtA_CtDLjBw30cVEJgyZIhdmdDbz2Bouk35lhfggEbols-Ulum2EMk96Vd55DslCdOqDdqwA/s320/Crawfish+with+Dill.jpg" alt="" id="BLOGGER_PHOTO_ID_5320312999695833362" border="0" /></a><span style="font-family: verdana;">INGREDIENTS:</span><br /><ul style="font-family: verdana;"><li>2 Pounds Uncooked Crawfish</li><li>1/3 Cup Salt</li><li>1/3 Cup Sugar</li><li>1 Large Bunch Dill</li><li>Melted Butter</li><li>Lemon Wedges</li></ul><span style="font-family: verdana;">DIRECTIONS:</span><br /><ul style="font-family: verdana;"><li>In a very large pot, bring 3 quarts of water, salt, sugar, and dill (reserving a small amount for garnish) to a boil.</li><li>Add crawfish and boil for 15 minutes.</li><li>Drain and let cool.</li><li>Garnish with the remaining dill and serve with melted butter and lemon wedges.</li></ul><span style="font-family: verdana;">Brake off their heads, suck out the head, then pull out the tail meat. Yummy!</span><br /><span style="font-size:100%;"><span style="font-family: verdana;">Vær så god!</span></span><br /><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.amazon.com/Scandinavian-Feasts-Beatrice-Ojakangas/dp/1556701799"><span id="btAsinTitle" style=""><span style="font-style: italic;">Scandinavian Feasts</span> by Beatrice Ojakangas</span></a></span><span><a href="http://www.amazon.com/exec/obidos/search-handle-url/ref=ntt_athr_dp_sr_1?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Beatrice%20A.%20Ojakangas"></a></span></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-32729140591284835472009-04-01T12:37:00.004-05:002009-04-11T10:06:41.427-05:00Bowled Up Frum Da Flo' Up v Co's Ho's<center><embed type="application/x-shockwave-flash" src="http://www.buzzhumor.com/player/embedflvplayer.swf" pluginspage="http://www.macromedia.com/go/getflashplayer" flashvars="autostart=false&file=http://media.buzzhumor.com/36/bowling_fail1Q877.flv&bufferlength=5&streamscript=lighttpd&width=430&height=370" scale="showall" name="index" width="430" height="370"></embed></center><br />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.<br /><ul><li>Nina- 91, 112, 111<br /></li><li>Dean- 135, 91, 127<br /></li><li>Kelley- 153, 132, 140<br /></li><li>Josh- 148, 103, 171</li></ul>The Beans will be either using subs or pre-bowling for the remainder of the season. :(<br />Bowled Up Frum Da Flo' Up still sits in 3rd place by 1/2 game at 27 -25 with only one week before playoffs.The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-12930327022519001112009-03-29T11:46:00.003-05:002009-03-29T11:59:12.988-05:00Tuna & Red Pepper Penne Salad<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZVBIdQCupndw3m9TOd-xIf6Dn-GZox1OSF2Y8ZHDP-x3xWgIrVlT1u88TGZQChPonanDTDN5CBVZxGh6FIoqOzamfy6u4DvCqz3KS5NFhozRVj6TWSp_gDvFJznJXZyWbjOrAPHxDpw/s1600-h/Tuna+%26+Red+Pepper+Penne.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZVBIdQCupndw3m9TOd-xIf6Dn-GZox1OSF2Y8ZHDP-x3xWgIrVlT1u88TGZQChPonanDTDN5CBVZxGh6FIoqOzamfy6u4DvCqz3KS5NFhozRVj6TWSp_gDvFJznJXZyWbjOrAPHxDpw/s320/Tuna+%26+Red+Pepper+Penne.jpg" alt="" id="BLOGGER_PHOTO_ID_5318652173852683842" border="0" /></a><span style="font-family: verdana;">INGREDIENTS:</span><br /><ul style="font-family: verdana;"><li>1 6-Ounce Can Tuna, Drained<br /></li><li>1 7-Ounce Jar Roasted Red Peppers, Rinsed, Sliced, and Divided</li><li>1/2 Cup Finely Chopped Red Onion</li><li>2 Tablespoons Capers and Rinsed</li><li>2 Tablespoons Plain Yogurt</li><li>2 Tablespoons Fresh Basil, Chopped</li><li>1 Tablespoon Olive Oil</li><li>1-1/2 Teaspoons Lemon Juice</li><li>1 Small Garlic Clove, Crushed</li><li>Salt to Taste</li><li>Freshly Ground Pepper to Taste</li><li>6 Ounces Whole-Wheat Penne</li></ul><span style="font-family: verdana;">DIRECTIONS:</span><br /><ul style="font-family: verdana;"><li>Boil a large pot of lightly salted water, and cook pasta until just tender, around 14 minutes.</li><li>Meanwhile, combine tuna, 1/3 cup red peppers, onion and capers in a large bowl.</li><li>Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender and puree until smooth.</li><li>Once pasta is cooked, drain and rinse under cold water.</li><li>Add to the tuna mixture along with the red pepper sauce, and toss to coat.</li></ul><span style="font-family: verdana;">This creamy and healthy, homemade dressing of yogurt, basil and red pepper is awesome! The tuna could easily be substituted with any chicken or turkey you may have in your refrigerator.</span> This recipe makes great left-overs.<br /><span style="font-family: verdana;">Enjoy!</span><br /><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com1tag:blogger.com,1999:blog-6152108293452079753.post-39208534607926883922009-03-27T12:30:00.003-05:002009-03-27T12:44:30.293-05:00Recycling DVD Spindles<span style="font-size:100%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbMB5iVEpsAHXsZEj2ITLBMPg3ruwdk1t26cD1LLmtqjTiywtnk7ogSflNed8RTB__Uq9FbPCCVPQ_pB-njRusMt9PUwb8kfguINZD2bMHNgZI-u3x4MT4MT8ThtiHEdtZqHAKY0hy90/s1600-h/IMG_0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbMB5iVEpsAHXsZEj2ITLBMPg3ruwdk1t26cD1LLmtqjTiywtnk7ogSflNed8RTB__Uq9FbPCCVPQ_pB-njRusMt9PUwb8kfguINZD2bMHNgZI-u3x4MT4MT8ThtiHEdtZqHAKY0hy90/s320/IMG_0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5317921725758914050" border="0" /></a><span style="font-family: verdana;">Don't you hate plastics that can't be recycled? Why are they even used nowadays? Dean Bean goes through these DVD/CD spindles at work constantly. After letting them pile up and not wanted to throw them away, we thought, why buy more glass dry good containers when we can simply hack off the spindle of these, flip them up-side down and voila! So far so good.</span><br /><span style="font-family: verdana;">I have 100's of these if you want any...</span><br /></span>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com2tag:blogger.com,1999:blog-6152108293452079753.post-13793678477721984782009-03-25T09:03:00.004-05:002009-03-25T09:37:43.916-05:00Chicken Tortilla Soup<span style=";font-family:verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4no2FFy6zgddRu2GpO3qdkk061Kf5Do6JEEyoC_4v4Dyrejg-Z-bQq-2QEeg8Kv5KwzqxKlU0LLyT3u4mG9stFrCFh_IgG0ewa6OprtH7C0MvMq_ywl98srn1mqL9D-P8H13qHtjRpZU/s1600-h/Chicken+Tortilla+Soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4no2FFy6zgddRu2GpO3qdkk061Kf5Do6JEEyoC_4v4Dyrejg-Z-bQq-2QEeg8Kv5KwzqxKlU0LLyT3u4mG9stFrCFh_IgG0ewa6OprtH7C0MvMq_ywl98srn1mqL9D-P8H13qHtjRpZU/s320/Chicken+Tortilla+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5317125966306775298" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family:verdana;"><li><span style="font-size:100%;">1 Tablespoon Canola Oil</span></li><li><span style="font-size:100%;">2 Anaheim Peppers, Diced</span></li><li><span style="font-size:100%;">1 Poblano Pepper, Diced</span></li><li><span style="font-size:100%;">1 Medium Onion, Diced</span></li><li><span style="font-size:100%;">1 Teaspoon Ground Cumin</span></li><li><span style="font-size:100%;">1 Pound Boneless, Skinless Chicken Breast, Cut Into 1-Inch Pieces<br /></span></li><li><span style="font-size:100%;">4 Cups Chicken Broth</span></li><li><span style="font-size:100%;">1 14-Ounce Can Diced Tomatoes With Green Chiles</span></li><li><span style="font-size:100%;">2 Tablespoons Lime Juice</span></li><li><span style="font-size:100%;">1/2 Cup Shredded Cheddar Cheese</span></li><li><span style="font-size:100%;">1/4 Cup Chopped Fresh Cilantro</span></li><li><span style="font-size:100%;">1/2 Cup Corn Tortilla Chips, </span><span style="font-size:100%;">Slightly Crushed </span></li><li><span style="font-size:100%;">Hot Sauce to Taste</span></li></ul><span style=";font-family:verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family:verdana;"><li><span style="font-size:100%;">Heat oil in a large saucepan over medium heat, add peppers and onion and cook, stirring, until the onion begins to soften, around 5 minutes.</span></li><li><span style="font-size:100%;">Add cumin and cook, stirring, for 1 minute.</span></li><li><span style="font-size:100%;">Add chicken, broth, tomatoes and their juice, bring to a boil, then reduce heat and simmer until the chicken is cooked through, around 15 minutes.</span></li><li><span style="font-size:100%;">Remove from the heat and stir in lime juice.</span></li><li><span style="font-size:100%;">Serve each portion topped with some of the tortilla chips, cheese, cilantro and hot sauce.</span></li></ul><span style="font-size:100%;"><span style="font-family:verdana;">This recipe for tortilla soup is not only incredibly tasty, extremely easy and quick, but most importantly is an ideal vessel for hot sauce! If you really feel the need to get </span><span style="font-style: italic;font-family:verdana;" >fancy</span><span style="font-family:verdana;">, you could always bake your own corn tortillas... This Mexican potage weighs in under 290 calories per 1-1/3 cups.</span><span style="text-decoration: underline;font-family:verdana;" ><br /></span></span><span style=";font-family:verdana;font-size:100%;" >¡<em>Buen Provecho</em>!</span><span style="font-size:100%;"><br /></span><div style="text-align: center;"><span style=";font-family:verdana;font-size:78%;" >This recipe was adapted from one in <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-35262951188858960072009-03-23T13:51:00.003-05:002009-03-23T14:11:15.838-05:00Bowled Up Frum Da Flo' Up v The Bowling Stones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiLeFQ73lXUaOhspUoCvkFgGdiJPKLt5vZCx4jl-GerIBiaF7JqMv0C4Bv8ir4bHbjZ9jfkp7H5hFwZh7jOcmiqr5J6nbaQjt8TseybWrdbu5ARSrhlKBN7zCudaQBbRToPMJ97oMufY/s1600-h/Bowling_Stones.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiLeFQ73lXUaOhspUoCvkFgGdiJPKLt5vZCx4jl-GerIBiaF7JqMv0C4Bv8ir4bHbjZ9jfkp7H5hFwZh7jOcmiqr5J6nbaQjt8TseybWrdbu5ARSrhlKBN7zCudaQBbRToPMJ97oMufY/s320/Bowling_Stones.jpg" alt="" id="BLOGGER_PHOTO_ID_5316457981365050850" border="0" /></a>Missing our anchor, Josh, and facing a scrappy Bowling Stones team, BUFDFU squeaked out a 2-2 tie in week 12 with the help of our 'bouncy' sub, Kim. The Bowling Stones easily took game one as BUFDFU registered a very modest 524. Bowled Up bounced back in game two, winning by nearly 100 pins with a 613. Game three came down to the wire, with the Stones prevailing behind the 10th frame heroics of their ladies. The 100 pin victory in game two made the difference in the match, giving BUFDFU their second and tieing point.<br /><br />Highlight of the match has to be Kelley Bean registering a Turkey in all three games!<br /><ul><li>Nina- 140, 137, 90<br /></li><li>Dean- 146, 152, 105<br /></li><li>Kelley- 150, 185, 168<br /></li><li>Kim- 88, 139, 122<br /></li></ul>Heading into week 13, BUFDFU still sits in third place at 26 - 22 with a pending match-up against the second place Co's Ho's...The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-62728647876995600132009-03-18T10:05:00.004-05:002009-03-18T10:29:11.519-05:00Ragout of Pork and Prunes<span style=";font-family:verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkSlECHmiv7bJ6o7Py7B3rTyLfwijgcaErdu27yLSA9seaKslgztQT8eYM59oB1rM8e2466XKunVZH9GC9aHr3fgqAy3ODSGDmSNY_K0SMg9m7yOS8vc0Cxje098aUXuJ0OgkPA4D6Zk/s1600-h/Ragout+of+Pork+and+Prunes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkSlECHmiv7bJ6o7Py7B3rTyLfwijgcaErdu27yLSA9seaKslgztQT8eYM59oB1rM8e2466XKunVZH9GC9aHr3fgqAy3ODSGDmSNY_K0SMg9m7yOS8vc0Cxje098aUXuJ0OgkPA4D6Zk/s320/Ragout+of+Pork+and+Prunes.jpg" alt="" id="BLOGGER_PHOTO_ID_5314544264177293762" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family:verdana;"><li><span style="font-size:100%;">2 Pounds Boneless Pork Shoulder, Cut Into 1-1/2-Inch Pieces</span></li><li><span style="font-size:100%;">1 Teaspoon Salt, Divided<br /></span></li><li><span style="font-size:100%;">Fresh Ground Pepper To Taste</span></li><li><span style="font-size:100%;">2 Tablespoons Canola Oil, Divided</span></li><li><span style="font-size:100%;">1 Tablespoon Butter<br /></span></li><li><span style="font-size:100%;">1/2 Cup Minced Shallots (3 Large)</span></li><li><span style="font-size:100%;">2 Teaspoons Grated Fresh Ginger</span></li><li><span style="font-size:100%;">1 Tablespoon Brown Sugar<br /></span></li><li><span style="font-size:100%;">1/4 Cup Sherry Vinegar</span></li><li><span style="font-size:100%;">1 Teaspoon Thyme</span></li><li><span style="font-size:100%;">1 Cup Beef Broth<br /></span></li><li><span style="font-size:100%;">1 Cup Pitted Prunes</span></li><li><span style="font-size:100%;">1/2 Cup Tawny Port</span></li><li><span style="font-size:100%;">2 Tablespoons Water</span></li><li><span style="font-size:100%;">2 Teaspoons Cornstarch </span></li></ul><span style=";font-family:verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family:verdana;"><li><span style="font-size:100%;">Preheat oven to 350° degrees.</span></li><li><span style="font-size:100%;">Season pork with 1/2 teaspoon salt and plenty of pepper.</span></li><li><span style="font-size:100%;">Heat 1 tablespoon oil and butter in a Dutch oven over medium heat, and cook the pork until browned on all sides, 3 to 4 minutes and set aside.</span></li><li><span style="font-size:100%;">Add the remaining 1 tablespoon oil to the pot, add the shallots and ginger and cook, stirring, until soft and lightly browned, 3 to 5 minutes.</span></li><li><span style="font-size:100%;">Add brown sugar, vinegar and thyme, bring to a simmer and immediately add broth.</span></li><li><span style="font-size:100%;">Return the pork to the pot, cover, and transfer the pot to the oven, baking until the pork is very tender, about 1 1/2 hours.</span></li><li><span style="font-size:100%;">Remove from the oven, uncover and let stand for about 15 minutes.</span></li><li><span style="font-size:100%;">While the stew stands, combine prunes and port in a small saucepan, bring to a simmer and cook for 10 minutes.</span></li><li><span style="font-size:100%;">Skim any visible fat from the stew, and stir in the prunes and port.</span></li><li><span style="font-size:100%;">Return the pot to the stove, bring to a simmer, reduce heat and simmer over low heat for 10 minutes.</span></li><li><span style="font-size:100%;">Combine water and cornstarch in a small bowl.</span></li><li><span style="font-size:100%;">Transfer the pork and prunes to a bowl with a slotted spoon.</span></li><li><span style="font-size:100%;">Return the remaining sauce to a simmer.</span></li><li><span style="font-size:100%;">Stir in the cornstarch mixture a little at a time, stirring and adding more as needed, until the sauce thickens to just coat the spoon.</span></li><li><span style="font-size:100%;">Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.</span></li></ul><span style="font-family:verdana;">This inexpensive, slow cooked meal is wonderfully flavored and fills your kitchen with an amazing aroma! The port soaked prunes add a delectable sweetness to the very tender pork that tastes even better as left-overs!</span><span style="font-family: verdana;"> This recipe makes about 6 servings at 2/3 cup each and is under 390 calories.</span><br /><span style="font-family:verdana;">Enjoy!</span><br /><div style="text-align: center;font-family:verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-57898064154299424682009-03-17T13:49:00.003-05:002009-03-17T14:00:38.108-05:00Bowled Up Frum Da Flo' Up v On The Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N1Kp3g7bMjPjQzPDDNJzQdafETOIO3CoyzJauw9PBvoaxS-k1n53S19sLJqNnQ3qAVL2BJVKQT81_wnMD7kwdI29VManYQLSE6zFjiRropZmwxfBpqazpF08qy6L14ATgBhZRYiCGFo/s1600-h/elephant_ball.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N1Kp3g7bMjPjQzPDDNJzQdafETOIO3CoyzJauw9PBvoaxS-k1n53S19sLJqNnQ3qAVL2BJVKQT81_wnMD7kwdI29VManYQLSE6zFjiRropZmwxfBpqazpF08qy6L14ATgBhZRYiCGFo/s320/elephant_ball.jpg" alt="" id="BLOGGER_PHOTO_ID_5314231164476688338" border="0" /></a>Don't look now, but BUFDFU is streaking up the standings! Bowled Up came out strong against a heavily substituted On The Ball team, taking games 1 and 3 by over 100 pins each in addition to the overall pin total. Having finally found some sort of consistency (through two weeks, at least), BUFDFU is poised to make a playoff appearance this season, our first as a team!<br /><ul><li>Nina- 136, 99, 114<br /></li><li>Dean- 149, 143, 155<br /></li><li>Kelley- 145, 145, 142<br /></li><li>Josh- 161, 129, 182</li></ul>With three weeks of regular season play left before playoffs, BUFDFU sits in 3rd place at 24-20.The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-36764255473525337702009-03-16T08:36:00.003-05:002009-03-16T08:58:32.351-05:00Chicken Tostada<span style="font-family: verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdibOXQyIahIdIevVv-tcTUz8XVEtyqfV8sonkELNvGr5yqFmR-tnmb8j_ADOO2iqlz5NdhIJtgDjvvyDiQ2Zuled3Z0Vif93xfW1AV2CTniO5GY3RNaWcv_Px_TfHwnuZ7lyYUBW7DM/s1600-h/Chicken+Tostada.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdibOXQyIahIdIevVv-tcTUz8XVEtyqfV8sonkELNvGr5yqFmR-tnmb8j_ADOO2iqlz5NdhIJtgDjvvyDiQ2Zuled3Z0Vif93xfW1AV2CTniO5GY3RNaWcv_Px_TfHwnuZ7lyYUBW7DM/s320/Chicken+Tostada.jpg" alt="" id="BLOGGER_PHOTO_ID_5313779094099764562" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">1 14-Ounce Can Diced Tomatoes with Jalapeños</span></li><li><span style="font-size:100%;">1 Medium Onion, Thinly Sliced</span></li><li><span style="font-size:100%;">1 Boneless Skinless Chicken Breast</span></li><li><span style="font-size:100%;">8 Hard Corn Tostadas</span></li><li><span style="font-size:100%;">1 Avocado, Pitted</span></li><li><span style="font-size:100%;">1/4 Cup Prepared Salsa</span></li><li><span style="font-size:100%;">2 Tablespoons Sour Cream</span></li><li><span style="font-size:100%;">2 Tablespoons Fresh Cilantro, Chopped</span></li><li><span style="font-size:100%;">1 Cup Romaine Lettuce, Shredded</span></li><li><span style="font-size:100%;">1/2 Cup Shredded Monterey Jack Cheese</span></li></ul><span style="font-family: verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">Grill the chicken breast over medium heat until cooked through, about 7 minutes per side and transfer to cutting board.</span></li><li><span style="font-size:100%;">Using a fork, pull chicken apart to create shredded, bite-size pieces and set aside.<br /></span></li><li><span style="font-size:100%;">Bring tomatoes and their juice to a boil in a medium saucepan over medium heat.</span></li><li><span style="font-size:100%;">Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.</span></li><li><span style="font-size:100%;">Add chicken and cook until heated through, 1 to 2 minutes.</span></li><li><span style="font-size:100%;">Meanwhile, mash avocado in a bowl, stir in salsa, sour cream and cilantro until combined.</span></li><li><span style="font-size:100%;">Spread each tostada with some of the avocado mixture.</span></li><li><span style="font-size:100%;">Top with the chicken mixture, lettuce and cheese.</span></li></ul><span style="font-family: verdana;">Grilled chicken breast can be substituted with nearly anything in this Tex-Mex recipe. We like to use our <a href="http://www.georgeforemancooking.com/">George Forman</a> quite a bit, but you simply poach the chicken breast. Try left-over turkey from Thanksgiving or that small piece of tenderloin you just couldn't finish. One serving is two tostadas and only comes in at around 400 calories!</span><br /><span style="font-family: verdana;">Enjoy!</span><br /><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe was adapted from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-66097392040548399542009-03-12T11:06:00.002-05:002009-03-12T11:24:08.956-05:00Bowled Up Frum Da Flo' Up v The PinUps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXBAcez-Gj2PWNJF1TS13vVulmJwW4dMAE2NeR_Tmn7ygDvv1ogf98NiAqMcunfMxR-TVWAoYHl26t-i3ReAntvlehQDhTjxBUkUyTMvjlV9AQ32C84qvEQjxoFlpoTpRZMEEfoBfS4k/s1600-h/PINUP-Sweep.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXBAcez-Gj2PWNJF1TS13vVulmJwW4dMAE2NeR_Tmn7ygDvv1ogf98NiAqMcunfMxR-TVWAoYHl26t-i3ReAntvlehQDhTjxBUkUyTMvjlV9AQ32C84qvEQjxoFlpoTpRZMEEfoBfS4k/s320/PINUP-Sweep.jpg" alt="" id="BLOGGER_PHOTO_ID_5312333668462500226" border="0" /></a>Sweep, sweep, sweep, sweep...<br />BUFDFU took it hard to fellow NorthEnders, the PinUps this week taking all four points in a blow-out!<br /><ul><li>Nina- 131, 107, 112<br /></li><li>Dean- 190, 145, 145<br /></li><li>Kelley-151, 149, 161<br /></li><li>Josh- 118, 136, 129</li></ul>With four weeks until playoffs, BUFDFU is sitting in the fourth and final playoff spot at 21 - 19.The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com0tag:blogger.com,1999:blog-6152108293452079753.post-8236734800407855332009-03-06T12:04:00.003-06:002009-03-16T09:04:19.466-05:00Borscht<span style="font-family: verdana;font-family:verdana;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZji9Tkd0Iim7JykNhuKaBgcLdQIZQRpnu9PDNYmuJjfI3dbvS__PlIMUBTxc9AeZpHbmpn9n3iWAjirc8WzFpmuCd8xePtpUydWOfLczR3VhyphenhyphenNMCvf2R0_2TcM1-WB7spdM8IRuXCg0/s1600-h/Borscht.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZji9Tkd0Iim7JykNhuKaBgcLdQIZQRpnu9PDNYmuJjfI3dbvS__PlIMUBTxc9AeZpHbmpn9n3iWAjirc8WzFpmuCd8xePtpUydWOfLczR3VhyphenhyphenNMCvf2R0_2TcM1-WB7spdM8IRuXCg0/s320/Borscht.jpg" alt="" id="BLOGGER_PHOTO_ID_5310137439457584002" border="0" /></a>INGREDIENTS:<br /></span><ul style="font-family: verdana;font-family:verdana;" ><li><span style="font-size:100%;">2 Tablespoons Olive Oil</span></li><li><span style="font-size:100%;">1 Medium Onion, Chopped</span></li><li><span style="font-size:100%;">2 Cups Beef Broth</span></li><li><span style="font-size:100%;">1 Medium Russet Potato, Peeled and Diced</span></li><li><span style="font-size:100%;">1/2 Teaspoon Salt<br /></span></li><li><span style="font-size:100%;">1/4 Teaspoon Freshly Ground Pepper</span></li><li><span style="font-size:100%;">1 Bunch of Beets, Root Ends and Greens Trimmed, Peeled</span></li><li><span style="font-size:100%;">2 Teaspoons Red-Wine Vinegar</span></li><li><span style="font-size:100%;">1/4 Cup Sour Cream</span></li><li><span style="font-size:100%;">1 Tablespoon Horseradish</span></li><li><span style="font-size:100%;">1 Tablespoon Fresh Parsley, Chopped</span></li></ul><span style="font-family: verdana;font-family:verdana;font-size:100%;" >DIRECTIONS:<br /></span><ul style="font-family: verdana;font-family:verdana;" ><li><span style="font-size:100%;">Place cubed beets in a vegetable steamer basket over 1 inch of boiling water in a large pot, cover and steam over high heat until tender, 10 to 15 minutes.</span></li><li><span style="font-size:100%;">Meanwhile, heat oil in a large saucepan over medium heat, add onion and cook, stirring, until beginning to brown, about 4 minutes.</span></li><li><span style="font-size:100%;">Add broth, potato, salt and pepper, bring to a boil, then reduce heat to a simmer, cover and cook until the potato is tender, about 8 minutes.</span></li><li><span style="font-size:100%;">Add steamed beets and vinegar, return to a boil, then cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.</span></li><li><span style="font-size:100%;">Combine sour cream and horseradish in a small bowl.</span></li><li><span style="font-size:100%;">Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.</span></li></ul><span style="font-family: verdana;font-family:verdana;font-size:100%;" >This simple </span><span style="font-family: verdana;font-family:verdana;font-size:100%;" >Ukrainian soup gets a little extra kick with the addition of horseradish. This can easily be made vegetarian by substituting vegetable broth for the beef broth. One servings is one cup of soup and is under 175 calories!<br /><br />The Beans ♥ The Beets<br /><br /></span><span style="font-family: verdana;font-size:130%;" >насол<i>о</i>джуватися</span><span style="font-family: verdana;font-family:verdana;font-size:100%;" >!<br /></span><div style="text-align: center; font-family: verdana;"><span style="font-size:78%;">This recipe is from <a href="http://www.eatingwell.com/">Eating Well</a> magazine.</span><br /></div>The Beanshttp://www.blogger.com/profile/08292942091546525996noreply@blogger.com1