Popsicle Kisses

White Fish Couscous with Onion T’faya

2009-08-17T10:36:00.003-05:00

INGREDIENTS:

1/2 Cup Raisins
4 Tablespoons Olive Oil, Divided
2 Tablespoons Butter
8 Saffron Threads
2 Teaspoons Salt
1 Teaspoon Ground Ginger
1 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/2 teaspoon ground cinnamon
1/2 Teaspoon Pepper and to Taste
3 Large Onions, Very Thinly Sliced
1 Tablespoon Sugar
2-1/3 Cups Chicken broth, Divided
2-1/2 Pounds Firm White Fish, Skinned and Cut into 2-inch Wide Pieces
1 Tablespoon Canola Oil
1/2 Cup Slivered Almonds
1 Cup Couscous

DIRECTIONS:

Place raisins in a small bowl covered with warm water and let soak for 10 minutes. Drain and set aside.
Crush saffron and salt together in a mortar and pestle until a coarse powder forms.
Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat.
Add the spice mixture and cook, stirring, until the mixture starts to foam.
Add onions, sugar and the plumped raisins and cook, stirring occasionally, until the onions turn light brown, about 20 minutes.
Add 1 cup broth and nestle fish into the onion mixture.
Cover and cook until the fish is flaky, 8 to 10 minutes.
Remove from the heat, season with pepper, cover and set aside.
Meanwhile, heat canola oil in a small skillet over medium-high heat.
Add almonds and cook, stirring, until beginning to turn golden, about 1 minute, then drain on paper towels.
Bring the remaining 1-1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.
Add couscous in a stream, stir once and bring to light boil.
Remove from the heat, cover, let stand for 5 minutes, then fluff with a fork.
Mound the couscous, top with the fish and onion t’faya and sprinkle the almonds on top.

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...

bil-hanā' wa ash-shifā'!

This recipe was created by Kitty Morse.

Back to blogging. Hopefully...

2009-08-17T09:34:00.004-05:00

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.

This Blog Sucks

2009-07-13T23:36:00.000-05:00

Lamer...

Spring 2009 Softball Week 1: Sassholes v Fowl Balls

2009-05-02T17:38:00.003-05:00

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.
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!

Dean: 2 for 3, 1 Double, 4 RBIs
Kelley: 1 for 2, 3 RBIs

Gorgonzola Steak with Carmelized Onion

2009-05-02T17:15:00.002-05:00

INGREDIENTS:

2 Tablespoons Canola Oil, Divided
2 Large Onions, Sliced
1 Tablespoon Brown Sugar
1/2 Cup Beef Broth
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Salt, Divided
Freshly Ground Pepper to Taste
4 Top Sirloin Steaks, Palm-sized, 1-1/4 Inches Thick
1/4 Cup Crumbled Gorgonzola

DIRECTIONS:

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.
Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, about 4 minutes.
Transfer the onions to a bowl and cover to keep warm.
Clean and dry the pan.
Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak.
Heat the remaining tablespoon oil in the pan over medium-high heat, add the steaks and cook until browned, about 4 minutes.
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.
Serve the steaks with the caramelized onions.

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.
Enjoy!

Bowled Up Frum Da Flo Up Week 16 2009

2009-04-30T11:03:00.003-05:00

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

2009-04-29T09:22:00.007-05:00

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

2009-04-22T22:06:00.003-05:00

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

2009-04-21T13:29:00.002-05:00

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

2009-04-20T13:47:00.004-05:00

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

2009-04-20T13:31:00.003-05:00

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

2009-04-14T09:26:00.003-05:00

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

2009-04-14T08:59:00.003-05:00

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

2009-04-03T13:06:00.007-05:00

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

2009-04-02T23:11:00.003-05:00

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

2009-04-01T12:37:00.004-05:00

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.

Tuna & Red Pepper Penne Salad

2009-03-29T11:46:00.003-05:00

INGREDIENTS:

1 6-Ounce Can Tuna, Drained
1 7-Ounce Jar Roasted Red Peppers, Rinsed, Sliced, and Divided
1/2 Cup Finely Chopped Red Onion
2 Tablespoons Capers and Rinsed
2 Tablespoons Plain Yogurt
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Olive Oil
1-1/2 Teaspoons Lemon Juice
1 Small Garlic Clove, Crushed
Salt to Taste
Freshly Ground Pepper to Taste
6 Ounces Whole-Wheat Penne

DIRECTIONS:

Boil a large pot of lightly salted water, and cook pasta until just tender, around 14 minutes.
Meanwhile, combine tuna, 1/3 cup red peppers, onion and capers in a large bowl.
Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender and puree until smooth.
Once pasta is cooked, drain and rinse under cold water.
Add to the tuna mixture along with the red pepper sauce, and toss to coat.

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. This recipe makes great left-overs.
Enjoy!

This recipe is from Eating Well magazine.

Recycling DVD Spindles

2009-03-27T12:30:00.003-05:00

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.
I have 100's of these if you want any...

Chicken Tortilla Soup

2009-03-25T09:03:00.004-05:00

INGREDIENTS:

1 Tablespoon Canola Oil
2 Anaheim Peppers, Diced
1 Poblano Pepper, Diced
1 Medium Onion, Diced
1 Teaspoon Ground Cumin
1 Pound Boneless, Skinless Chicken Breast, Cut Into 1-Inch Pieces
4 Cups Chicken Broth
1 14-Ounce Can Diced Tomatoes With Green Chiles
2 Tablespoons Lime Juice
1/2 Cup Shredded Cheddar Cheese
1/4 Cup Chopped Fresh Cilantro
1/2 Cup Corn Tortilla Chips, Slightly Crushed
Hot Sauce to Taste

DIRECTIONS:

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.
Add cumin and cook, stirring, for 1 minute.
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.
Remove from the heat and stir in lime juice.
Serve each portion topped with some of the tortilla chips, cheese, cilantro and hot sauce.

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 fancy, you could always bake your own corn tortillas... This Mexican potage weighs in under 290 calories per 1-1/3 cups.
¡Buen Provecho!

This recipe was adapted from one in Eating Well magazine.

Bowled Up Frum Da Flo' Up v The Bowling Stones

2009-03-23T13:51:00.003-05:00

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.

Highlight of the match has to be Kelley Bean registering a Turkey in all three games!

Nina- 140, 137, 90
Dean- 146, 152, 105
Kelley- 150, 185, 168
Kim- 88, 139, 122

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...

Ragout of Pork and Prunes

2009-03-18T10:05:00.004-05:00

INGREDIENTS:

2 Pounds Boneless Pork Shoulder, Cut Into 1-1/2-Inch Pieces
1 Teaspoon Salt, Divided
Fresh Ground Pepper To Taste
2 Tablespoons Canola Oil, Divided
1 Tablespoon Butter
1/2 Cup Minced Shallots (3 Large)
2 Teaspoons Grated Fresh Ginger
1 Tablespoon Brown Sugar
1/4 Cup Sherry Vinegar
1 Teaspoon Thyme
1 Cup Beef Broth
1 Cup Pitted Prunes
1/2 Cup Tawny Port
2 Tablespoons Water
2 Teaspoons Cornstarch

DIRECTIONS:

Preheat oven to 350° degrees.
Season pork with 1/2 teaspoon salt and plenty of pepper.
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.
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.
Add brown sugar, vinegar and thyme, bring to a simmer and immediately add broth.
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.
Remove from the oven, uncover and let stand for about 15 minutes.
While the stew stands, combine prunes and port in a small saucepan, bring to a simmer and cook for 10 minutes.
Skim any visible fat from the stew, and stir in the prunes and port.
Return the pot to the stove, bring to a simmer, reduce heat and simmer over low heat for 10 minutes.
Combine water and cornstarch in a small bowl.
Transfer the pork and prunes to a bowl with a slotted spoon.
Return the remaining sauce to a simmer.
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.
Stir the pork, prunes and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.

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! This recipe makes about 6 servings at 2/3 cup each and is under 390 calories.
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v On The Ball

2009-03-17T13:49:00.003-05:00

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!

Nina- 136, 99, 114
Dean- 149, 143, 155
Kelley- 145, 145, 142
Josh- 161, 129, 182

With three weeks of regular season play left before playoffs, BUFDFU sits in 3rd place at 24-20.

Chicken Tostada

2009-03-16T08:36:00.003-05:00

INGREDIENTS:

1 14-Ounce Can Diced Tomatoes with Jalapeños
1 Medium Onion, Thinly Sliced
1 Boneless Skinless Chicken Breast
8 Hard Corn Tostadas
1 Avocado, Pitted
1/4 Cup Prepared Salsa
2 Tablespoons Sour Cream
2 Tablespoons Fresh Cilantro, Chopped
1 Cup Romaine Lettuce, Shredded
1/2 Cup Shredded Monterey Jack Cheese

DIRECTIONS:

Grill the chicken breast over medium heat until cooked through, about 7 minutes per side and transfer to cutting board.
Using a fork, pull chicken apart to create shredded, bite-size pieces and set aside.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat.
Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.
Add chicken and cook until heated through, 1 to 2 minutes.
Meanwhile, mash avocado in a bowl, stir in salsa, sour cream and cilantro until combined.
Spread each tostada with some of the avocado mixture.
Top with the chicken mixture, lettuce and cheese.

Grilled chicken breast can be substituted with nearly anything in this Tex-Mex recipe. We like to use our George Forman 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!
Enjoy!

This recipe was adapted from Eating Well magazine.

Bowled Up Frum Da Flo' Up v The PinUps

2009-03-12T11:06:00.002-05:00

Sweep, sweep, sweep, sweep...
BUFDFU took it hard to fellow NorthEnders, the PinUps this week taking all four points in a blow-out!

Nina- 131, 107, 112
Dean- 190, 145, 145
Kelley-151, 149, 161
Josh- 118, 136, 129

With four weeks until playoffs, BUFDFU is sitting in the fourth and final playoff spot at 21 - 19.

Borscht

2009-03-06T12:04:00.003-06:00

INGREDIENTS:

2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cups Beef Broth
1 Medium Russet Potato, Peeled and Diced
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
1 Bunch of Beets, Root Ends and Greens Trimmed, Peeled
2 Teaspoons Red-Wine Vinegar
1/4 Cup Sour Cream
1 Tablespoon Horseradish
1 Tablespoon Fresh Parsley, Chopped

DIRECTIONS:

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.
Meanwhile, heat oil in a large saucepan over medium heat, add onion and cook, stirring, until beginning to brown, about 4 minutes.
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.
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.
Combine sour cream and horseradish in a small bowl.
Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

This simple 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!

The Beans ♥ The Beets

насолоджуватися!

This recipe is from Eating Well magazine.

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

2009-03-03T14:14:00.002-06:00

Game one = Competition.
Game two = Let down.
Game three= Wheels feel off. (418 Team Score)

Nina- 103, 114, 101
Dean- 134, 117, 87
Kelley- 142, 142, 132
Josh- 125, 145, 99

BUFDFU is in 5th place at 17 - 19.

Gnocchi with White Bean and Chard

2009-02-28T14:52:00.003-06:00

INGREDIENTS:

1 Tablespoon Plus 1 Teaspoon Olive Oil, Divided
1 16-Ounce Package Shelf-Stable Gnocchi
1 Medium Yellow Onion, Thinly Sliced
4 Cloves Garlic, Minced
1/2 Cup Water
6 Cups Chard Leaves (1 Small Bunch), Chopped
1 15-Ounce Can Diced Tomatoes with Italian Seasonings
1 15-Ounce Can White Beans, Rinsed
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Mozzarella Cheese, Shredded
1/4 Cup Parmesan Cheese, Finely Shredded

DIRECTIONS:

Heat 1 tablespoon oil in a skillet over medium heat, add gnocchi and cook, stirring often, starting to brown, 5 to 7 minutes, then transfer to a bowl.
Add the remaining 1 teaspoon oil and onion and cook, stirring, over medium heat, for 2 minutes.
Stir in garlic and water, cover and cook until the onion is soft, 4 to 6 minutes.
Add chard and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

This single skillet recipe is real quick and easy to prepare and delicious to boot! Only 325 calories per serving. The Beans have been long time fans of gnocchi, but always a bit intimidated by home-made pasta and had simply figured gnocchi needed to be freshly made. Thank goodness for shelf-stable gnocchi! Be prepared to see many more gnocchi dishes soon!
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v The Bomb Squad

2009-02-23T10:17:00.002-06:00

Coming off the big sweep last week, BUFDFU came into week 8 against The Bomb Squad with heads held high, ready to make the playoff push into the Final Four. In near even match-up, BUFDFU took game one easily 775- 739 behind a big 188 by Josh. Dean Bean faltered in game two, only accounting for 88 pins as the Bombers evened things with the 712 - 738 win. BUFDFU closed the door in game three with a comanding win, 771 - 741, taking the pin total and 3 of the 4 points on the night.

Nina- 87, 117, 120
Dean- 131, 88, 135
Kelley- 125, 145, 158
Josh- 188, 118, 114

BUFDFU is now in a three-way tie for the fourth postion at 16-16.

Braised Beef and Mushrooms

2009-02-21T11:03:00.003-06:00

INGREDIENTS:

8 Ounces Extra Wide Egg Noodles
2 Tablespoons Canola Oil
1 Tablespoon Butter
4 Cups Onions, Finely Diced
2 Large Garlic Cloves, Crushed and Peeled
2 Tablespoons Tomato Paste
2 Tablespoons Sweet Paprika
1 Teaspoon Dried Marjoram
4 Pounds Beef Chuck, Cut into 1-1/2-Inch Pieces
1 Teaspoon Salt, Divided
Fresh Ground Pepper, To Taste
2 Pounds Cremini Mushrooms, Cut into 1/2-Inch Pieces
1 Cup Beef Broth
6 Large Portobello Mushroom Caps, Cut into 1/2-Inch Pieces
3 Teaspoons Fresh Dill, Minced

DIRECTIONS:

Preheat oven to 350 degrees.
Heat oil and butter in a dutch oven over medium heat, add onions and garlic, and cook, stirring until soft and beginning to brown, about 10 minutes.
Meanwhile, season the beef with 1/2 teaspoon of salt and lots of pepper.
Stir in tomato paste, paprika, seasoned beef, cremini mushrooms, beef broth, and cover.
Transfer the dutch oven to the oven and bake until tender, about 2 hours.
Bring a large pot to a boil, add egg noodles, cook until al dente, and set aside.
Stir in the portobello mushrooms, and continue baking, covered for another 15 minutes.
Remove from oven and let sit, undisturbed for an additional 15 minutes.
Remove and visible fat, then transfer beef and mushrooms to a bowl with a slotted a spoon.
Return the dutch oven to the stove, bring to simmer, and cook until slightly thickened.
Stir in the beef, mushrooms, remaining 1/2 teaspoon of salt, and cook for 1 minute.
Serve over egg noodles and garnish with dill.

This hearty winter meal has left-overs written all over it! One serving is 3/4 cup of meat and mushroom mixture and is under 225 calories! Usually braises are browned first in order to seal in all the lovely meat juice, but this dish allows the beef to soak in the taste of the mushrooms instead. Your favorite mushroom can easily be used in place of the portobella.
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v Split Happens

2009-02-17T15:00:00.006-06:00

With Josh and Nina out for the week and somehow 'post-bowling', The Beans faced off against the #1 team, Split Happens on their lonesome. Maybe the Splitters had an off night or maybe it was just the fast paced bowling, but the Beans played to the #1 team's level pulling off the big upset with a 4-0 sweep.

Dean- 162,116,121
Kelley-116,162,159

BUFDFU is now in sixth place at 13-15 at the halfway point of the season.

Turkey & Squash Soup

2009-02-16T10:33:00.003-06:00

INGREDIENTS:

2 Teaspoons Canola Oil
2 Leeks, Rinsed and Chopped
1 Red Bell Pepper, Chopped
3 Cloves Garlic, Minced
4 Cups Chicken Broth
1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
2 Teaspoons Dried Thyme
1-1/2 Teaspoons Ground Cumin
1 Pound Turkey Cutlets, Cut into 1/2-By-2-Inch Strips
2 cups Frozen Corn
2 Tablespoons Lime Juice
1/2 Teaspoon Crushed Red Pepper
1/4 Teaspoon Salt
Fresh Ground Pepper to Taste
Cilantro to Garnish

DIRECTIONS:

Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
Add garlic and cook, stirring, for 1 minute more.
Stir in broth, squash, thyme and cumin, cover and bring to a boil.
Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
Add turkey and corn, return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
Add lime juice, crushed red pepper, season with salt and pepper, and garnish with cilantro.
Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.

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

2009-02-11T11:58:00.002-06:00

On Dean Bean's 29th birthday, BUFDFU faced off against the frienemy Co's Ho's squad on the dreaded lanes 33-34. Birthday bowling leaned towards BUFDFU's favor early, squeaking out game one behind Josh's 9-10 frame turkey after surviving a Hambone attack by Michelle in the first four. Although bowling fairly well the next two games, BUFDFU was no match for the consistent Co's Ho's in the end...

Nina- 134, 77, 83
Dean- 138, 119, 135
Kelley- 108, 162, 131
Josh- 154, 151, 157

Bowled Up Frum Da Flo' Up now sits in 7th (second to last) place at 9 - 15.

Spinach & Red Pepper Fusilli

2009-02-11T11:34:00.002-06:00

INGREDIENTS:

1 Garlic Clove, Minced
2 Tablespoons Lemon Juice
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Hot Sauce
1/2 Olive Oil
Fresh Ground Pepper to Taste
1 Tablespoon Morton® Coarse Kosher Salt, Divided plus extra to Taste
1 Cup Red Onion, Chopped
1 Red Bell Pepper, Cut into 1-Inch Strips
1 Pound Fusilli
10 Ounces Fresh Baby Spinach, Rinsed and Coarsely Chopped
1/2 Cup Parmesan Cheese, Grated

DIRECTIONS:

Mash the garlic to a paste, transfer it to a small bowl, whisk in the lemon juice, Worcestershire, hot sauce, olive oil and season with Morton® Coarse Kosher Salt and pepper to taste, and set aside.
Sauté onion and red peppers in 1 tablespoon garlic vinaigrette until crisp tender, about 6 minutes.
Season with 2 teaspoons Morton® Kosher Salt and keep warm.
Cook fusilli according to package directions with remaining 1 teaspoon Morton® Kosher Salt.
Toss hot pasta with spinach, pepper, onion, remaining vinaigrette and Parmesan cheese.

This recipe is quick and easy to prepare. The original recipe calls for store purchased vinaigrette, but you could substitute your favorite flavored vinaigrette to suit your tastes.
Enjoy!

This recipe was found on the side of a Morton® Coarse Kosher Salt box.

Sasshole Sports Empire v Slugs on Ice

2009-02-06T15:16:00.004-06:00

In the last game of the 2009 season the Sassholes took the ice against Slugs on Ice. The Sassholes came out strong and quick, scoring very early on "tappa-tappa" push in from m'Lady when the Slugs goalie got caught on the wrong side of a deflection. Later in the first half, Apples knocked in a beauty from deep in zone off the left wing putting the Empire up 2-0. Unfortunately, the second half did not go as well. Lacking the energy needed to secure the win the Sassholes still got a few shots on goal that probably should have made the back off the net, but Mr. Red Helmet of Slugs was determined to not lose to the lowly pink Sassholes, single-handedly scoring two goals and forcing a tie. The Empire finished the 2009 season 2-2-3, at the .500 mark and securing another year in class D broomball...
'Til next year!

Marsala-Braised Pork Meatballs with Roasted Winter Vegetables and Mustard Mashed Potatoes

2009-02-03T09:51:00.004-06:00

INGREDIENTS:

1 Pound Ground Pork
1 Cup Grated Parmesan Cheese
1 Teaspoon Dried Oregano
2 Teaspoons Sage, Chopped
2 Onions, Sliced
1-1/4 Cups Marsala
2 Tablespoons Honey
4 Carrots, Peeled and Sliced
4 Parsnips, Scrubbed and Sliced
2 Sweet Potatoes, Peeled and Cut into Chunks
3 Leeks, Chopped
4 Tablespoons Olive Oil, Divided
1 Bunch Thyme
4 Red Potatoes
1/4 Cup Milk
1 Tablespoon Butter
2 Tablespoons Dijon Mustard
Salt and Pepper to Taste

DIRECTIONS

Preheat oven to 375 degrees.
Toss carrots, parsnips, sweet potatoes, and leeks with 3 tablespoons of olive oil and thyme in a roasting pan.
Roast vegetables, spread out in pan in an even layer until soft and caramelized, about 45 minutes.
Meanwhile, combine pork, Parmesan, oregano, sage, salt and pepper to taste in a large bowl and mix well.
Form pork mixture into 2-inch round balls.
Bring a large pot of salted water to boil and cook potatoes until tender, about 25 minutes and drain well.
While potatoes are cooking, heat remaining tablespoon of olive oil in a skillet over medium heat, cook meatballs until golden, about 4 minutes and remove from skillet with a slotted spoon and place in a oven proof dish.
Add onions to the skillet cook, stirring often until translucent, about 5 minutes.
Add the marsala and honey and cook until syrupy and glistening, about 5 minutes.
Pour over meatballs, transfer to oven and cook for 20 minutes.
Meanwhile, return cooked potatoes to the pot and mash with the butter.
Mix in milk and dijon, and season with salt and pepper to taste.
Serve meatballs right out of the oven with roasted vegetables and mashed potatoes.

This seasonal dish is sure to cure your winter blues. Mustard mashed potatoes are a new favorite side!
Enjoy!

Most of this recipe is from The Organic Seasonal Cookbook by Liz Franklin

Bowled Up Frum Da Flor Up v Bowling Stones

2009-02-02T11:55:00.004-06:00

BUFDFU couldn't make this week's match-up against the Bowling Stones, so we headed to Ngon on Monday night for some dinner before pre-bowling. Maybe it was the bellies full of Phở or perhaps the rate at which bowled, but I thought we all had pretty good games. Not good enough apparently, as the Bowling Stones quintupled their wins on the year with a 4-0 sweep.

Nina- 99, 91, 108
Dean- 146, 115, 123
Kelley- 158, 127, 140
Josh- 108, 151, 132

BUFDFU is now in sixth place at 8-12.

Pan-Seared Salmon with Fennel and Dill Salsa

2009-02-02T11:40:00.004-06:00

INGREDIENTS:

1 Large Tomato, Chopped
1/2 Bulb Fennel, Finely Chopped
2 Tablespoons Red Onion, Minced
2 Tablespoons Dill, Minced
1 Tablespoon Red Wine Vinegar
1/2 Teaspoon Salt, Divided
1 Pound Salmon Fillet, Skinned
Fresh Ground Pepper to Taste
2 Tablespoons Olive Oil

DIRECTIONS:

Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
Heat oil in a large nonstick pan over high heat and cook the salmon, skinned-side up, until golden brown, about 3 to 5 minutes.
Turn the salmon over and remove the pan from the heat.
Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more.
Serve immediately with the salsa.

The almost sour taste of the salsa balances the natural sweetness of the seared salmon. Eat this when hungry. Under 290 calories per serving!
Enjoy!

This recipe is from Eating Well magazine.

Winter 2009 Indoor Kickball Championship

2009-02-02T11:11:00.004-06:00

In a rematch of the 2008 Championship game, Go Fun Yourself once again faced off with Playground Bullies for the Indoor Crown. Determined to not allow another championship game let down, GFY stormed out of the gates, shoving 12 runs down the Bullies throats in the top of the first inning, ending the match before it even started.

Go Fun Yourself- 25
Playground Bullies- 13

2009 Go Fun Yourself broke two indoor records this year (both held by 2008 Go Fun Yourself) for most runs scored (195) and least runs against (78).

Winning tastes good...

Couscous and Feta Stuffed Peppers

2009-01-29T10:24:00.002-06:00

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

2009-01-29T10:11:00.003-06:00

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

2009-01-28T15:48:00.003-06:00

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

2009-01-25T19:22:00.004-06:00

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

2009-01-25T19:16:00.003-06:00

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

2009-01-25T19:04:00.002-06:00

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

2009-01-22T14:54:00.007-06:00

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

2009-01-22T08:23:00.003-06:00

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

2009-01-21T18:23:00.004-06:00

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

2009-01-21T14:41:00.004-06:00

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

2009-01-18T12:32:00.003-06:00

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

2009-01-18T11:26:00.007-06:00

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

2009-01-17T12:15:00.004-06:00

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

2009-01-17T11:42:00.003-06:00

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

2009-01-15T08:53:00.002-06:00

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

2009-01-14T09:19:00.002-06:00

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

2009-01-14T08:58:00.004-06:00

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

2009-01-13T15:05:00.004-06:00

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

2009-01-13T10:13:00.002-06:00

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

2009-01-11T12:34:00.002-06:00

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

2009-01-11T12:11:00.003-06:00

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

2009-01-11T12:02:00.003-06:00

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

2009-01-11T11:49:00.002-06:00

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

2009-01-11T11:31:00.002-06:00

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)

2009-01-04T21:20:00.006-06:00

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

2009-01-03T12:30:00.002-06:00

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

2009-01-03T12:02:00.003-06:00

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!

2009-01-01T19:28:00.004-06:00

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...

Sasshole Sports Empire v OBB's

2008-12-31T13:57:00.003-06:00

We got completely worked last night, losing only 0-3, but the score doesn't do it justice. We were not competitive at all, prompting a practice this Sunday....

Moroccan Chorba

2008-12-29T20:48:00.004-06:00

INGREDIENTS:

2 Tablespoons Olive Oil
1 Medium Onion, Finely Diced
2 Teaspoons Ground Turmeric
1 Pound Beef Stew Meat
6 Cups Beef Broth
1 14-Ounce Can Diced Tomatoes
2 Small Turnips, Peeled & Diced
2 Carrots, Diced
2 Celery Stalks, Thinly Sliced (Leaves Included)
Pinch of Saffron
12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
8 Sprigs Cilantro, Plus More for Garnish
1 Large Zucchini, Peeled & 1/4-Inch Diced
2 Ounces Angel Hair Pasta Broken Into Small Pieces
1 Teaspoons Salt
1/2 Teaspoon Ground Pepper

DIRECTIONS:

Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
Tie parsley and cilantro together with kitchen string and add to the pot.
Bring the chorba to a boil, then cover and reduce to a simmer.
Cook until beef is tender, about 45 minutes.
Stir in zucchini and cook, covered until soft, about 10 minutes.
Add pasta and cook, uncovered until soft, about 8 minutes.
Discard parsley and cilantro, and add salt and pepper.
Serve garnished with fresh parsley and cilantro leaves.

This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!

This recipe was created by Kitty Morse.

Sasshole Sports Empire v Polar Bears

2008-12-29T20:32:00.003-06:00

The Sasshole Sports Empire started off the 2009 broomball season this week, facing off against Polar Bears in a early 6 PM match up. The first couple weeks of broomball are generally difficult ones as it takes a moment to to get back your "ice footing". The Sassholes allowed one early first half goal before locking down the defensive zone for the remainder of the game. Unfortunetly, we were never able to match that single goal, losing the game 0-1. We had a few good looks (including two break away shots on goal by Dean Bean) and definetly played much more solid than the first game of the season in past years. We hope to continue getting stronger while we draw something called OBB's next week...

Sweet Potato and Red Pepper Pasta

2008-12-21T15:34:00.003-06:00

INGREDIENTS:

8 Ounces Whole-Wheat Angel Hair Pasta
2 Tablespoons Olive Oil, Divided
4 Cloves Garlic, Minced
3 Cups Sweet Potato, Shredded and Peeled
1 Large Red Bell Pepper, Thinly Sliced
1 Cup Plum Tomatoes, Diced
1/2 Cup Water
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Tarragon, Chopped
1 Tablespoon White-Wine Vinegar
3/4 Teaspoon Salt
1/2 Cup Crumbled Goat Cheese

DIRECTIONS:

Bring a large pot of water to a boil and cook pasta until just tender, 4 to 5 minutes or according to package directions.
Meanwhile, heat 1 tablespoon oil and garlic in a large skillet over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
Remove from the heat, cover and keep warm.
Drain the pasta, reserving 1/2 cup of the cooking water.
Return the pasta to the pot, add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt and cheese, and toss to combine.
Add the reserved pasta water, small amounts at a time, until at desired thickness.

This quick and easy vegetarian meal is packed full of flavor with the fresh herbs and creamy goat cheese. A great substitute for the everyday pasta and red sauce...
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up

2008-12-21T14:23:00.002-06:00

Bowling starts Jan 2nd. This year "Bowled Up Frum Da Flo' Up" consists of:

Dean
Kelley
Josh
Nina

Holla!

Curried Scallop and Apple Salad

2008-12-21T14:02:00.004-06:00

INGREDIENTS:

6 Teaspoons Olive Oil, Divided
1/2 Cup Shallot, Thinly Sliced
3/4 Teaspoon Curry Powder
1 Cup Apple Cider
1/2 Teaspoon Salt, Divided
1 Teaspoon Cider Vinegar
1 Pound Dry Sea Scallops
1/4 Teaspoon Fresh Ground Pepper
8 Cups Mixed Greens
1 Granny Smith Apple, Diced
1/4 Cup Dried Cranberries
1/4 Cup Sliced Almonds, Toasted

DIRECTIONS:

Heat 2 teaspoons of oil in a large skillet over medium heat.
Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
Add cider, 1/4 teaspoon salt, bring to a boil, and cook until reduced to 3/4 cup, about 4 minutes.
Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.
Reserve 1/4 cup dressing in a small bowl and wipe the skillet clean.
Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper.
Add the remaining 2 teaspoons oil to the pan and heat over medium-high.
Add the scallops and cook until golden brown, 2 to 3 minutes per side.
Add salad greens, apple, cranberries and almonds to the large bowl, and toss to coat.
Top with the scallops and drizzle with the reserved 1/4 cup dressing.

This quick fall dinner takes less than 1/2 hour to prepare, start to finish. The curry is perfect compliment to the tart apple and sweet cranberries.
Enjoy!

This recipe is from Eating Well magazine.

Curried Apple Squash Soup

2008-12-11T08:39:00.003-06:00

INGREDIENTS:

4 Tablespoons Butter
1 Large Onion, Chopped
2 Stalks Celery, Diced
1 Clove Garlic, Minced
Coarse Sea Salt, To Taste
1 Tablespoon Curry Powder
2 Cup Butternut Squash, Chopped
2 Large Honey Gold Apples, Peeled, Cored & Chopped
3 Cups Apple Cider
1 Cup Water
1 Cup Heavy Cream
Fresh Ground Black Pepper, To Taste
Sriracha Sauce, To Taste

DIRECTIONS:

Melt butter in large soup pot over medium, and add onion, celery, and garlic.
Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
Cool slightly, then puree in a blender until smooth.
Stir in cream and season with fresh pepper.
Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.

John Legend at Northrop Auditorium

2008-12-09T19:44:00.008-06:00

Photo by Sergei

The Beans were very fortunate to see Raphael Saadiq open for John Legend on November 19 at Northrop Auditorium. While we only had started listening to Raphael Saadiq just days prior to the engagement, we were incredibly excited to see him in concert. An accomplished producer and singer, Saadiq was once the front man for the 90's band, Tony! Toni! Tone! Now, he is singing soul music sounding as though it came out of Motown in the 60's.

Out to promote his new album, The Way I See It, Saadiq took the stage accompanied by a pair of back-up singers and a full band. Unfortunately, the audience surrounding us wasn't as interested as we were, so the set wasn't as enjoyable as it should have been. However, we did enjoy hearing his single "Love That Girl" and another favorite, the groovy "100 Yard Dash." The whole 30 minute set was absolutely fantastic, minus the aforementioned concert-goers. The man is a genius.

After a long break, John Legend burst on stage for his first stop on the Evolver tour. Opening with "Used to Love You," the crowd went wild. Seriously. Dressed in leather pants and jacket with black, fingerless gloves, Legend commanded the stage.

After playing "Satisfaction" and "It's Over" from the newest album, Legend played hits from his past studio alubms, Get Lifted and Once Again. Legend sat at the piano for five songs including "Stereo," "Quickly," and "Save Room."

One lucky fan was pulled on stage to slow dance with Legend to the song of the same name. Before leaving for his costume change, we heard one of our favorites, "PDA."

Throughout the show, the fans in the bottom level never left their feet. I have never been to a show in a theater venue where their was so much excitement and dancing. There was, however, one point during the show where The Beans did get a little nervous: during "Green Light" all of the dancing fans on the balcony was causing the hanging structure to bounce along to the music as well. Thankfully, Legend slowed it down with a solo version of "Ordinary People" at the piano.

While at the keys, Legend spoke about his year-old charity, The Show Me Campaign, which was started after a trip to Ghana.

The show closed with "If You're Out There,"which was inspired by President-Elect Barack Obama's campaign and which was performed at the DNC earlier this year. As Legend belted out the lyrics, the screen behind him showed images of revolutionaries, agents of change, and peace-makers such as Abraham Lincoln, Desmond Tutu, Nelson Mandela, John Lennon, Martin Luther King Jr., Mahatma Gandhi, and finally, Barack Obama.

Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

2008-11-23T16:02:00.003-06:00

INGREDIENTS:

3 Large Acorn Squash
1/4 Cup Olive Oil
2 Large Leeks
1 Large Eggplant
6 Large Plum Tomatoes
2 Medium Zucchini
6 Large Garlic Cloves, 3 Pressed, 3 Halved
1-1/2 Cups Milk
1 Lemon
2 Teaspoons Fresh Thyme, Chopped
1/4 Teaspoon Cinnamon
1/2 Teaspoon Ancho Chile Powder
1 Teaspoon Cumin
2 Large Red Bell Peppers
1-1/2 Tablespoons Butter
1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

Preheat oven to 425 degrees.
Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
Remove from oven, turn over and let cool.
Chop white and green parts of leeks, finely to make 3 packed cups.
Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
Add eggplant to skillet and cook over high heat for 5 minutes.
Add zucchini and cook for 5 minutes.
Add tomatoes and cook for 5 minutes.
Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
Cover pan, reduce heat to low and simmer 15 minutes, until soft.
Transfer contents to a blender, along with butter, and process until smooth.
Transfer back to saucepan and add salt and pepper to taste.
Remove squash from oven, reheat sauce (if needed), and pour over each squash.
Sprinkle each with a little more parmesan and serve.

This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!

This recipe was written by Rozanne Gold.

Heirloom Tomato Bruschetta

2008-11-20T10:54:00.002-06:00

INGREDIENTS:

8 Ripe Heirloom Tomatoes, Various Colors, Seeded and Diced
2 Tablespoons Garlic, Minced
1/2 Cup Fresh Basil, Chopped
1/4 Cup Fresh Parsley, Chopped
1 Tablespoon Lemon Juice
1/2 Tablespoon Olive Oil
1 Teaspoon Fresh Tarragon, Minced
1/4 Teaspoon Crushed Red Pepper
2 Baguettes, Cut in 1/2 Inch Thick Slices
6 Cloves Garlic, Cut in Half

DIRECTIONS:

Mix first 8 ingredients in a medium sized bowl and add salt and pepper to taste.
Set aside, unrefrigerated for 3 hours.
Heat oven to 350°F and toast cut baguettes on a baking sheet.
Rub cut side of garlic on each slice and top with tomato mixture.

Heirloom tomatoes. Garlic and more garlic. 'Nuff said. Yum...
Enjoy!

This recipe is originally from Self.com

Shangri-La Beef and Carrot Rice

2008-11-19T09:01:00.003-06:00

Shangri-La Beef

INGREDIENTS

1 Tablespoon Regular Soy Sauce
1 Tablespoon Dark Soy Sauce
1 Tablespoon Chinese Rice Wine
1 Tablespoon Cornstarch
12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
2 Tablespoons Vegetable Oil
14 Dried Red Chiles
2 Tablespoons Garlic, Minced
4 Green Onions, Cut Into 2 Inch Pieces
1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
1 Tablespoon Chili Bean Paste
1 Tablespoon Hoisin

DIRECTIONS:

Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
Add beef and toss well, coating evenly, then let stand for 10 minutes.
Heat oil over high heat in a wok, swirling to coat all sides.
Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
Add green onions and bell pepper and cook until green onion wilts.
Add chili bean paste and hoisin sauce and toss to coat evenly.
Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

2 Cups Water
1 Cup Long Grain Rice
1/2 Cup Grated Carrot
1 Teaspoon Vegetable Oil
1/2 Teaspoon Salt
1/4 Teaspoon Grated Ginger

DIRECTIONS:

In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
Cover and cook until all the liquid is absorbed, about 10 minutes.
Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan

Glazed Beets and Beet Greens with Balsamic Syrup

2008-11-18T19:00:00.004-06:00

INGREDIENTS:

4 Large Beets, About 2 Pounds Total- Beet Tops Attached
2 Tablespoons Olive Oil
1/2 Cup Balsamic Vinegar
1 Garlic Clove, Minced
1/3 Mint, Chopped

DIRECTIONS:

Preheat oven to 425 degrees.
Remove stems and leafy greens from the beets and set aside.
Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
Place on a rimmed baking sheet and bake for 90 minutes.
Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
Place in a large bowl and keep warm.
Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
Bring a large pot of salted water to a boil.
Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
Drain well and squeeze excess water from beet greens.
Toss beets and greens with olive oil.
Add reduced vinegar, mint, and salt and pepper to taste.

This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!

This recipe was written by Rozanne Gold

Onesies for Baby George

2008-11-12T11:54:00.003-06:00

These onesies were made for the soon to be born George W. Johnson, IV. Both images were simply taken from the interweb, photoshopped slightly, and printed on iron-on transfer paper with an at home ink-jet printer.
Congratulations, Leigh and George!

Tomatillo Gazpacho

2008-11-11T13:50:00.004-06:00

INGREDIENTS:

2 Tablespoons Olive Oil, Divided
3 Garlic Cloves, Chopped
1 English Cucumber, Halved Lengthwise and Seeded
1 Avocado, Halved and Pitted
1 Pound Tomatillos, Husks Removed, Chopped
1 Green Bell Pepper, Chopped
2 Jalapeño Peppers, Seeded and Chopped
1 15-Ounce Can Chicken Broth
1 Teaspoon Sugar
1/4 Teaspoon Salt
12 Ounces Cooked and Peeled Shrimp, Chopped
1/4 Cup Green Olives, Chopped
2 Scallions, Sliced

DIRECTIONS:

Heat 1 tablespoon oil in a skillet over medium heat.
Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
Coarsely chop half the cucumber and half the avocado and place in a food processor.
Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
Transfer to a large bowl, and stir in broth, sugar and salt.
Dice the remaining cucumber and avocado and place in a medium bowl.
Add shrimp, olives and scallions.
Drizzle with the remaining 1 tablespoon oil, and toss to combine.
Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Jolie Holland at The Cedar Cultural Center

2008-11-11T10:12:00.013-06:00

photo by hazyskyline6

The Beans experienced a night of firsts on October 25, 2008. Never before had we been to the Cedar Cultural Center. Never before had we heard the music of Herman Dune. And never before had we seen Jolie Holland live. Overall, I'd say we had high expectations, at least for the last bit.

As we left the brisk Saturday evening and entered the Cedar Cultural Center, we were met with a group of people crowded between the box office, the concession area which sold alcohol and food from the Jewel of India, and the door to the stage. We were told this was because the sound check was still going on due to the performers' late arrival.

After grabbing a couple glasses of wine for the two of us, we squeezed by the crowd and back out to the lobby to have some space. Shortly thereafter, the doors opened and the crowd dispersed into a large room filled with padded, stackable chairs. The building was once a movie theater, but is now a multi-cultural performing arts venue run by a non-profit organization.

Shortly after 8:30 pm, the opening act, Herman Dune, was introduced. A very tall, bearded man dressed in a red plaid shirt and a matching plaid tie was followed by a younger, mustachioed drummer. They introduced themselves as Yaya and Neman, respectively. They began their set with "My Baby is Afraid of Sharks,” a love song. In fact, most, if not all of their songs were about love. By the second or third song, we were sold. Their band was funny and quirky, but had solid ability and moving lyrics. Particularly so, was their closer, “Song of Samuel,” about a young girl from a wealthy family falling in love with her much older Jewish violin instructor.

Next, Jolie Holland paraded onto the stage with her band consisting of Rachel Blumburg on drums, Sean Flinn on guitar, and Dave Depper on bass. Jolie was covered in bird feathers. Ok, so that may have been a bit of an exaggeration, but not far off. Early on in the show, Jolie gave the audience a "tour" of her feathers, most of which were lent or given to her by friends. She opened with “Mexico City,” a track off her new album, The Living and the Dead.

For those of you who aren't familiar with her work, Jolie Holland plays American music. American in that her music is a mixture of all the wonderful sounds for which this country is known. It is part blue-grass, part blues, part country western, part soul, part rock, part folk, and part jazz. She has collaborated with hip-hop artists and indie rock producers. It has been said that her “simultaneous grasp of several American music genres is hard to compare amongst contemporary songwriters.”

Despite the fact that she was "sicker than a dog," she belted out a myriad of songs covering material from each of her four solo albums. These included "Roll My Blues," “Goodbye California,” and "Palmyra." To our delight, she even played a song from her days with The Be Good Tanyas, "The Littlest Birds."

Mid-way through the show she asked if anyone would like to hear something in particular. Dean Bean shouted for "Black Stars," but unfortunately, she said that she wasn't able to play that song along with a list of others that were requested. It may have been all for the better that we did not hear that one live. I doubt it could have lived up to the expectations.

Later, she told a story about stealing morphine from her dying grandfather when she was a teenager and taking the pill while on a three day Greyhound ride to California. On that ride, she convinced a gospel choir who was also on the bus, to sing with her. As she started to play "Old Fashioned Morphine," the audienced cheered. "If it was good enough for my grandpa, it's good enough for me..."

She did end up playing a two-song solo set, which was highlighted by a cover of Townes Van Zandt’s "Buckskin Stallion." Sitting at an old upright piano, Jolie Holland played the blues.

Spaghetti with Turkey Pesto Meatballs

2008-10-29T13:30:00.006-05:00

INGREDIENTS:

1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
1/2 Pound Ground Turkey
3/4 Cup Fresh Breadcrumbs
2 3/4 Tablespoons Purchased Pesto
1 Egg White
1/4 Teaspoon Salt
8 Ounces Spaghetti

DIRECTIONS:

Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
Using moistened hands, form mixture into golf ball size meatballs.
Place meatballs in single layer in sauce and spoon remaining sauce over.
Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta, divide between bowls and top with meatballs and sauce.

This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.

This recipe is from Bon Appétit

Fall 2008 Tarsi Cup

2008-10-29T08:49:00.003-05:00

The first annual Tarsi Cup was a tournament of many firsts. For the first time ever, we welcomed a team from outside our league, The O'Brien's Machine from our kickball Motherland, Milwaukee WI.

I, for the first time ever, watched a game go to 13th inning, ending in a ridiculous game of 5 on 5 after the wind gusted 3 straight innings of foul-outs.

This was also the first time ever, Tarsi, for whom our tournament is now named, lost on their home soil (in supposedly, their last game ever).

First Round

#09 Jiminy Kick-Its handily defeated #08 Dollz N' Ballz, 11-1.

#04 O'Brien's Machine blanks #13 The B-Squad, 15-0.

#05 The Unmentionables m'unts 12 times (yes, I kept count) in 6 innings to victory over #12 The Sasshole Sports Empire, 4-3.

#07 A.R.T.D. defeats sub-ridden short handed #10 Shockers, 6-0.

#14 The Dipsomaniacs upset #03 Gimme Your Lunch Money II, 3-2 in 9 innings.

#11 Playground Bullies knock out #06 Red Rubber Showdown, 4-0.

Second Round

#01 Can't Quite Score Enough defeated #09 Jiminy Kick-Its, 9-2.

#04 The O'Brien's Machine knocked out the #05 Unmentionables, 9-4.

#02 Tarsi squeaked out a 13th inning win over #07 A.R.T.D., 5-4.

#14 The Dipsomaniacs continued their Cinderella run, defeating #11 Playground Bullies, 6-5 in 8 innings.

Final Four

#04 The O'Brien's Machine destroyed #01 Can't Quite Score Enough, 24-9.

#02 Tarsi ended #14 The Dipsomaniacs run, 16-4.

Tarsi Cup Final

#04 The O'Brien's Machine, takes home the Tarsi Cup defeating #02 Tarsi, 5-4, scoring the go ahead run in 8th inning after a back forth match-up.

Until next Season!...

Grilled Flank Steak with Spicy Pepper and Watermelon Salad

2008-10-28T20:24:00.003-05:00

INGREDIENTS:

1 1/2 Tablespoon Lime Juice
1/4 Cup, Plus 1 Tablespoon Olive Oil, Divided
2 Garlic Cloves, Pressed
1 Teaspoon Hot Chili Paste
1/2 Teaspoon Fresh Grated Ginger, Divided
1 3/4 Teaspoon Honey
1- 1 1/2 Pound Flank Steak
1/4 Cup Sriracha Sauce
3 Tablespoons Rice Vinegar
4 Bell Peppers, Cut into 1/2" Squares, Assorted in Colors
2 Tablespoons Jalapeno Chile, Minced
2 Cups Seedless Watermelon in 1/2" Cubes

DIRECTIONS:

This recipe requires a lot of marinating time. Please fully read instructions before beginning.
Whisk lime juice, 1 tablespoon olive oil, garlic, hot chili paste, ginger and 1/2 teaspoon honey in a 13 x 9 baking dish.
Add steak and turn to coat.
Cover and marinate at room temperature for 2 hours (or cover and chill for at least 4 hours or up to 1 day), turning occasionally.
Whisk sriracha, remaining olive oil, rice vinegar, remaining honey and season with salt and pepper.
Place peppers and chiles in a bowl, toss with 6 tablespoons of sriracha dressing and marinate for 2 hours at room temperature.
Prepare barbecue to high heat.
Grill steak to desired doneness, about 4 minutes per side for medium rare.
Transfer to cutting board and let sit for 10 minutes.
Toss watermelon into pepper salad.
Plate steak and salad and drizzle with sriracha dressing.

This recipe is for the those that love spicy foods. The crisp, crunchy texture and slight cooling affect of the salad plays well with delectable, spicy hot steak marinade. It's never too late to light the grill!...
Enjoy.

This recipe is from Bon Appéti.

Magnetic Fields at the State Theater

2008-10-28T14:43:00.009-05:00

photo by Ryan Muir

On October 10, The Beans, along with Adam and Michael, had the pleasure of seeing the Magnetic Fields at the far from packed State Theater in Minneapolis for the opening night of their US tour promoting their newest album, Distortion.

The 5-person team played an extremely laid back show, stopping at times to chat with the crowd, amongst each other or simply to comment on the interior of the beautiful theater while trying to remember how a particular song started.

The show was completely acoustic and consisted of two full sets, consisting of an incredible mix of songs from all of their albums, including 69 Love Songs (which is where my love for this band started), followed by a two song encore.

By far the highlight of the first set for me was the last song played before intermission, Papa Was a Rodeo, in which main singer, Stephin Merritt, sang alone before the very attentive, quiet crowd. Other highlights include the beautiful, heartfelt, Book of Love, also sung by Merritt, the hilarious, yet murderous, Yeah! Oh Yeah!, which Claudia Gonson sang while sitting, feet dangling off the edge of the stage, and the final encore of the evening, Grand Canyon.

All in all, the playful, relaxed nature of the band coupled with the acoustic set up made for a very fun and intimate evening. I, for one, am very glad I was of the few that attended. Who knows if The Magnetic Fields will ever be back in Minneapolis...

Spicy Italian Sausage and Lentils with Fennel

2008-10-23T08:40:00.007-05:00

INGREDIENTS:

1 Cup Dried Green Lentils
1 1/2Teaspoons Salt
1 Fennel Bulb, 1/4" Dice
2 Tablespoons Fennel Tops, Chopped
3 1/2 Tablespoons Olive Oil, Plus Extra For Drizzling
1 Medium Onion, Finely Chopped
1 Carrot, 1/4" Dice
1/2 Teaspoon Fennel Seeds
1 1/4 lb Spicy Italian Sausage Links
3 Tablespoons Fresh Flat-Leaf Parsley, Chopped
1/2 Teaspoon Black Pepper
1 Tablespoon Red-Wine Vinegar

DIRECTIONS:

Bring lentils and 1/2 teaspoon salt to a boil in 4 1/2 cups of water
Then reduce heat and simmer, uncovered, until lentils are tender but not crumbling.
While lentils simmer, heat 3 tablespoons oil in a saucepan over medium heat, and stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.
Cover and cook, stirring occasionally, until vegetables are very tender.
Meanwhile, prick sausages in a couple of places with tip of a knife, then cook in remaining 1/2 tablespoon oil in a nonstick skillet over medium-high heat, turning occasionally, until golden brown and cooked through.
Transfer to a cutting board.
Drain cooked lentils in a sieve set over a bowl and reserve 1/2 cup of the cooking water.
Stir lentils into vegetables with cooking water and cook over medium heat until heated through.
Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds.
Season with vinegar and salt.
Cut sausages into 1/2-inch-thick slices.
Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds and drizzled with olive oil.

This recipe came to us via Kelley Bean's work mate, Adam and we loved it! If you're a fennel fan, as we are, this one has it all forms. A quick and easy, hearty meal for any Fall evening.
Enjoy!

This recipe is originally from Gourmet

Ray LaMontagne at the State Theater

2008-10-21T19:39:00.005-05:00

Photo By: PedalFreak

On October 4, The Beans were able to see Ray LaMontagne and Leona Naess at the State Theater in downtown Minneapolis. The venue lent a beautiful background to the intimate stage LaMontagne and his bandmates had set.

The Maine resident was in town to promote his new album, Gossip in the Grain. While his other two albums were more solo ventures, this album seems to be more of a group effort supported by his touring bandmates.

LaMontagne opened the show with his first single off the new album, "You Are the Best Thing," a happy love song that The Beans have found themselves singing around the house since the moment they heard it. The song was followed by a much more meloncholy number, "Empty," off his debut album, Trouble. LaMontagne was absolutely moving in his delivery of the soul-shaking lyrics.

He continued with another song from his first album, before returning to some more of his newest material, "Let It Be Me," "Falling Through," and "Meg White."

Next, a three song set solo performance highlighted by "Winter Birds," a favorite for The Beans, especially with the cold weather quickly approaching. Other highlights included "You Can Bring Me Flowers," a heavy hearted track from Ray's second release, 'Til The Suns Turns Black, and "Hey Me, Hey Mama," a song that single-handedly turned the lavish State Theater into a juke joint. When LaMontagne and his band began playing "Trouble," his most well-known song to date, the crowd erupted.

The first encore started off with "Three More Days" and was followed by "Gossip in the Grain."

The night ended with a second encore, "Jolene," a song which many audience members had called for all night.

The show was amazing. Lamontagne's raw, sultry voice is a perfect accompaniment to his soulful lyics.

Apple, Cheddar & Walnut Muffins

2008-10-19T14:08:00.006-05:00

INGREDIENTS:

1 Stick Unsalted Butter (Room Temperature)
1/2 Cup Sugar
2 Large Eggs
1/2 Cup Whole Milk
2 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
2 Large Granny Smith Apples (Peeled, Cored and Diced)
1/2 Cup Grated Sharp Cheddar
1/2 Cup Chopped Walnuts

DIRECTIONS:

Heat oven to 350 degrees.
Butter a 12-cup muffin tin.
Combine the milk and eggs in a small bowl and beat lightly.
Combine the flour, baking powder and salt in another bowl.
Using a mixer, cream the butter and sugar until smooth.
Stir in half of the milk mixture, then the flour, apples, cheese and walnuts.
Mix until combined, then stir in remaining milk mixture until all ingredients are moistened.
Spoon into the muffin tin and bake for 25-30 minutes, until lightly browned.

These muffins are full of flavor with combination of rich cheese and walnuts and the tangy Granny Smith apples.
Enjoy!

This recipe is from Eating Well Magazine.

September-October Kickball

2008-10-14T09:41:00.005-05:00

Okay, its been well over a month since we've blogged last, so why not wrap up the Fall 2008 kickball season in a single post?

September 10, 2008

Sasshole Sports Empire- 12 v Kickbusters- 1
Dean- 3 for 4, 2 Runs, 1 Double
Kelley- 2 for 4, 1 Run, 1 Triple, 2 RBIs

September 17, 2008

Gas House Gorillas- 11 v Sasshole Sports Empire- 5
Dean- 2 for 4, 1 Run
Kelley- 2 for 4

September24, 2008

Sasshole Sports Empire- 14 v St. Paul's Gnarly Balls- 2
Kelley- 2 for 4, 1 Run
Dean- In New Jersey :(

October 1, 2008

Sasshole Sports Empire- 7 v Kochenbalz- 1
Dean- 2 for 4, 2 Runs, 2 Doubles
Kelley- 2 for 4, 1 RBI

Until EOS!... 12 days and counting...

Triple Bypass

2008-09-08T09:26:00.003-05:00

Yumm... State Fair food.

In order:

Frozen Cider Pops
Pronto Pups
Turkey To Go's "Great Big Turkey Sandwich"
Hotdish on a Stick
SPAM Curds
Roasted Corn on the Cob
Smore on a Stick
Pig Lickers (Chocolate Covered Bacon)

God bless America!

Creamless Mushroom Pasta

2008-09-02T14:07:00.004-05:00

INGREDIENTS:

12 Ounces Whole Wheat Rotini
1 1/2 Cup Oyster Mushrooms- Stems Removed and Sliced
1 Cup Vegetable Broth
1 Cup White Wine
2 Tablespoons Butter- Divided
1 Pound Baby Portobello Mushrooms- Chopped
8 Ounces White Button Mushrooms- Chopped
4 Large Shallots- Minced
4 Garlic Cloves- Minced
2 Tablespoons Sage- Chopped
3 Tablespoons Flour
1/2 Cup Flat Leaf Parsley- Chopped
1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

Prepare rotini according to package and set aside.
Heat one tablespoon of butter in a large skillet over medium-high heat.
Add portobello and button mushrooms and let sit without stirring until browned on one side, around 5 minutes.
Stir and let other side sit until browned, around another 4 minutes.
Add shallot, sage, oyster mushrooms, reduce heat to low, and cook until soft and fragrant.
Add last tablespoon of butter, let melt , add flour, and stir rapidly until flour mixture becomes paste.
Slowly pour vegetable broth and white wine into mixture and whisk rapidly.
Cook over medium-low heat, whisking until mixture thickens into consistency of gravy.
Add parsley, stirring until wilted.
Season to taste with salt and pepper to taste and serve over pasta, topped with fresh grated parmesan.

This dish has the full flavor of a traditional cream-based sauce without the calories. It's a delightful vegetarian option sure to please. Enjoy!

Sasshole Sports Empire versus Smelt It, Dealt It

2008-09-02T13:50:00.003-05:00

In week 3, the Sassholes met the team that handed them their only two losses of the previous season, Smelt It Dealt It. In a defensive struggle, tied at 1 in the bottom of the 7th, Leraw blew the doors off the Sniffers lock down defense by crushing a 3 run home run into left field scoring 656 and Sunkist. Just to make it interesting, the Sassholes allowed another 2 runs in the top of the 8th to make it look close.
The Sassholes are now riding high into the bye week by finally getting a 'W' against a rival in the making Smelt It Dealt It team.

Orzo with Grilled Shrimp, Bell Pepper, Zucchini & Pesto Vinaigrette

2008-08-29T18:48:00.003-05:00

INGREDIENTS:

8 Ounces Orzo
6 1/2 Tablespoons Olive Oil- Divided
4 Tablespoons Red Wine Vinegar- Divided
2 Medium Zucchini- Cut Lengthwise into 1/4 Inch-Thick Slices
1 Yellow Bell Pepper- Quartered
3 Tablespoons Prepared Pesto
2 Tablespoons Lime Juice
1 Pound Uncooked, Peeled & Deveined Shrimp
2 Tomatoes- Cored, Cut into 1/2 Inch Cubes
1/2 Cup Fresh Basil- Thinly Sliced, Plus Sprigs for Garnish
1 8-Ounce Fresh Mozzarella Ball- Cut into 1/2 Inch Cubes

DIRECTIONS:

Prepare grill to medium-high heat.
Cook orzo in boiling salted water until tender, but still firm.
Drain orzo and rinse with cold water.
Transfer orzo to a large bowl and toss with 1 tablespoon of oil.
Whisk 2 tablespoons of oil and 2 tablespoons red wine vinegar in a small bowl.
Brush zucchini and bell pepper with oil mixture and sprinkle with salt and pepper.
Whisk pesto, lime juice, remaining 3 1/2 tablespoons of oil, and remaining 2 tablespoons red wine vinegar in a small bowl.
Place shrimp in a medium bowl and toss with 2 tablespoons of pesto vinaigrette.
Grill zucchini and bell pepper until crisp, but still tender, around 3-4 minutes per side.
Sprinkle shrimp with salt and pepper and grill until charred and cooked completely through, around 2-3 minutes per side.
Transfer shrimp to orzo bowl.
Chop zucchini and bell pepper to bite size pieces and add to orzo bowl.
Add remaining pesto vinaigrette, tomatoes, sliced basil, mozzarella and toss to combine.
Season with salt and pepper, garnish with basil sprigs and serve either chilled or at room temperature.

This is a perfect dish to showcase the vegetables of late summer. Although the grilled shrimp is so amazing it could be served alone, it pairs perfectly with the subtle textures and flavors of the produce. Enjoy!

Sasshole Sports Empire versus The Unmentionables

2008-08-23T11:00:00.005-05:00

In a fantastic, back and forth game, Leraw stepped to the plate with 2 outs, 2 on, in the top of the 9th inning, trailing the Undies 6-5. After receiving a motivational pep talk that go down as in history as the "Don't Suck" speech, Leraw broke through the Undies defense, scoring 656 and bringing the game into a rare regular season extra innings match-up.
Stephen lead off the 10th inning with heroic left-footed double into a defense that was now down to 10. Rath feeling the pressure of Stephen's massive manliness on his shoulders, knocked in Stephen, and the go-ahead run with a double of his own, only to have the Undies again match, with a run of their own in the bottom of the inning.
Now only fielding 9 in 11th, neither the Sassholes or the Undies were able to crack each others armor, leading to the 12th inning. Fielding only 8 total, no catcher and 3 outfielders the Sassholes were unable to get a base runner in the top of the inning. The Sassholes took the pitch in the bottom of inning fielding a similar defensive layout, and quickly allowed 3 base runners while the Undies dropped a few bunts and one massive, gutless manbunt, by their captain, into a defense of only 8 players, to score one run, take the game, and humiliate themselves with their lack of sportsmanship. This is life at Fort Snelling...

Kelley: 1 for 5
Dean: 2 for 4

Blueberry Tart

2008-08-20T07:55:00.003-05:00

INGREDIENTS:
-Crust

1/2 Cup Walnuts

Lightly Toasted

1 Cup Whole Wheat Graham Cracker Crumbs
1 Large Egg White
1 Tablespoon Butter

Melted

1 Tablespoon Vegetable Oil
Pinch of salt

-Filing

8 Ounces Reduced Fat Cream Cheese

Softened

1/4 Cup Sour Cream
1/4 cup Plus 2 Tablespoons Pure Maple Syrup

Divided

2 Cups Fresh Blueberries

DIRECTIONS:

Preheat oven to 325°F.
Coarsely chop walnuts in a food processor.
Add graham cracker crumbs and process until the mixture is fine.
Whisk the egg white in a medium bowl until frothy.
Add the crumb mixture, butter, oil, salt and toss to combine.
Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan.
Bake on a baking sheet until dry and slightly browned, about 8 minutes.
Cool on a wire rack.
Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with a mixer on low until smooth.
When the crust is cool, spread the filling evenly into it, being careful not to break up the crust.
Arrange blueberries on the filling, pressing lightly so they set in.
Drizzle the remaining 2 tablespoons maple syrup over the berries.
Chill for at least 1 hour to firm up.

This recipe was absolutely delicious and pretty easy to make! This tart can be left in the refrigerator for at least one day.

Enjoy!

This recipe is from Eating Well Magazine

Sasshole Sports Empire versus Kochenbalz

2008-08-14T14:39:00.005-05:00

The #09 ranked Sassholes started out the 2008 Fall season with a convincing win, 7-1 over the #07 ranked Kochenbalz. Maybe the fall is our season, as we went back to our dominating, lock-down defense. The Koch-less-balz even resorted to dropping a few manbunts late in the game to no avail. Dean Bean, however needs to re-learn how to kick...

Kelley- 3 for 3, 1 Run, 1 Double, 7 Innings Pitched, 1.29 ERA
Dean- 0 for 3

Another big game next week as we tip off against the #04 ranked Unmentionables at 9 PM.

Natalie Portman's Shaved Head, Matt and Kim, The Go! Team, and CSS

2008-08-13T10:30:00.007-05:00

Photo by jcbehm

Natalie Portman’s Shaved Head started off the July night with a chaotic stage . The Beans were not impressed with this five piece band at first glance, as they seemed like a bunch of young, obnoxious kids. However, after a few songs, the band grew on us. Kelley Bean even got a little teary-eyed watching them, similar to what happens when she watches 6 year olds play Little League games. The members of the band were very young and having so much fun, you couldn’t help but be happy for them.

Matt and Kim came on next. We were really excited to see this band, having discovered them about a year ago. Matt, a lovable spaz, sings and mashes the keyboard while Kim wails on the drums with the biggest smile you’ve ever seen. Happy people playing happy, energizing music. Unfortunately, this set was cut short due to some technical difficulties, but not before they played there most well-known song “It’s a Fact.”

The Go! Team was the last opening act before the headliner. The crowd at First Ave. seemed delighted to gobble up the loud, punchy music and the predictable lyrical delivery of this ensemble. The Beans were not. Dean Bean once muttered that he thought they sounded like a combination of Rage Against the Machine and Sugar Ray. Take that as you will. Unfortunately for us, their set included 14 songs.

Finally, CSS took the stage. The Brazilian band played the majority of songs from their latest album, Donkey, including “Left Behind,” “Let’s Reggae All Night,” “Jager Yoga,” and “Rat is Dead.” They also played songs from their 2006 debut album such as “Let’s Make Love (and Listen to Death From Above),” and “Music is My Hot Hot Sex.” Overall, it was an exhilarating show!

Spicy Thai Shrimp Salad

2008-08-12T09:59:00.005-05:00

INGREDIENTS:

8 Ounces Rice Vermicelli Noodle
2 Tablespoons Lime Juice
4 Teaspoons Fish Sauce
1 Tablespoon Vegetable Oil
2 Teaspoons Brown Sugar
1/2 Teaspoon Crushed Red Pepper
1 Pound Shrimp

Cooked and Peeled

1 Cup Orange Bell Pepper

Thinly Sliced

1 Cup Cucumber

Seeded and Thinly Sliced

1/8 Cup Sweet Basil

Chopped

1/8 Cup Thai Basil

Chopped

1/8 Cup Mint

Chopped

4 Cups Green Leaf Lettuce

DIRECTIONS:

Cook vermicelli noodles, rinse under cold water and set aside.
Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl.
Add shrimp, bell pepper, cucumber, fresh herbs and toss to coat.
Arrange lettuce on plate, top with noodles and then with shrimp mixture.

This recipe is great for you, and very quick and easy to make. Good for a light dinner with a little leftover for lunch.

Enjoy!

This recipe originated from Eating Well magazine.

The Beans Tee No. 2

2008-08-11T09:52:00.002-05:00

This is the second in the series of, "The Beans" t-shirts to be made. Instructions on how to make this can be found on the "Don't Exist" post.

Grilled Sirloin and Escarole with Tomato Salsa

2008-08-06T22:56:00.003-05:00

INGREDIENTS:

1 Cup Cherry Tomatoes
2 Tablespoons Olive Oil

Divided

2 Tablespoons Shredded Parmesan Cheese

Divided

1 Tablespoon Balsamic Vinegar
1 Tablespoon Fresh Basil

Chopped

3/4 Teaspoon Salt

Divided

1/2 Teaspoon Ground Pepper

Divided

1 Tablespoon Garlic

Minced

2 Large Escarole Heads

Outermost, Hanging Leaves Removed

1 Pound Sirloin Steak

DIRECTIONS:

Light charcoal grill.
Place tomatoes, 1 tablespoon olive oil, 1 tablespoon parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until coarsely chopped.
Transfer tomato mixture to a small bowl and set aside.
Combine remaining 1 tablespoon olive oil and garlic in another small bowl.
Cut escarole into quarters, leaving root ends intact.
Brush escarole with garlic-oil mixture and sprinkle with 1/4 teaspoon salt.
Season both sides of sirloin with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pat remaining 1 tablespoon parmesan to both sides of sirloin.
Grill the escarole, turning occasionally, until the inner leaves have softened, around 4 minutes.
Transfer to cutting board to cool.
Grill the sirloin, turning once, about 10 minutes total for medium cooked.
Cut the root ends from escarole and discard.
Chop the escarole leaves into bite-size pieces.
Serve steak with grilled escarole and topped with tomato salsa.

Escarole generally has a very strong green taste, but the combination with the beef and tomato salsa is absolutely prefect. When grilling the escarole, don't be too worried with charring or burning the exterior. We're looking to cook the interior leaves to a soft texture. Discard burnt part as needed.
Enjoy!

This recipe is from Eating Well magazine.