Heron Earth — Food is symbolic of love when words are inadequate Dr. Alan Wolfelt

Time 2020-11-09 05:02:58

Web Name: Heron Earth — Food is symbolic of love when words are inadequate Dr. Alan Wolfelt

WebSite: http://heronearth.com

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Alex Guarnaschelli s Pumpkin Spice Pork Chops by Hilary Gauntt on November 6, 2020 If you re looking for a comforting uncomplicated dinner as the election count approaches completion, try this one. It s a recipe from Food Network star Alex Guarnaschelli s new cook book called Cook With Me . She says its the kind of simple weeknight dinner she often makes with her daughter; a simple 20 minute one pan meal. This time of year the number of pumpkin pie spiced items can be overwhelming (OMG! Trader Joe s!!), but I found the small amount used to flavor the brussels sprouts here gave them just a nice understated flavor. The pork chop was great as well, but you could easily just keep this as a brussels sprout recipe. I was so happy to find pumpkin pie spice sold in a tiny box less than an ounce; not a big tin that wouldn t be worth much next fall when I went looking for it again. And do preheat the sheet pan as it helps to caramelize the sprouts.16-18 Brussels sprouts (about 12 ounces)2 Tbs. extra virgin olive oil2 Tbs. sugar1/2 tsp. red pepper flakes1/2 tsp. pumpkin pie spiceKosher salt and freshly ground pepper to taste4 (1 1/2 inch thick) single bone pork rib chops (about 2 lbs.)2 Tbs. Dijon mustard1 Tbs. balsamic vinegarPreheat oven to 425 degrees. Place a heavy gauge sheet pan on center rack of oven.In a medium bowl, toss the Brussels sprouts, ends trimmed and halved or quartered, with the olive oil, sugar, red pepper flakes, pumpkin pie spice, and salt to taste. Season both sides of the pork chops with salt and pepper to taste.Remove sheet pan from the oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around the pork (save the bowl). Return pan to the oven. Reduce heat to 375 degrees; cook 18-20 minutes or until pork registers 155-160 on a meat thermometer.In same bowl used to mix the sprouts, whisk 2 Tbs. Dijon mustard with the balsamic vinegar and a splash of water. Drizzle over the pork and Brussels sprouts and serve. Serves 4. { 0 comments } Grilled Pesto Turkey Burgers by Hilary Gauntt on October 29, 2020 Long time friend Diane Armstrong returned recently from a trip to Colorado, and this was the recipe she was happy to bring back with her. She is about the last of our friends from college turning a major milestone birthday this year, and we re happy to have her join the club! It s a shocking number that used to sound old to me; but then 2020 has been full of painful milestones. New Year s Eve is going to be quiet but more meaningful this year.My meat loving husband looked a little dubious when I mentioned turkey burgers for dinner, but is now a convert. The fresh pesto, arugula and fresh melted mozzarella top a burger mixed with sun-dried tomatoes, garlic, and Parmesan; so it s loaded with flavor. 20 ounces ground turkey1/4 cup minced sun-dried tomatoes packed in oil, drained1/4 cup shredded Parmesan cheese2 cloves garlic, grated1 tsp. salt1/2 tsp. pepper4 1-inch slices part-skim fresh mozzarella4 whole wheat hamburger buns, sliced1/4 cup pesto homemade or store-bought1/4 cup baby arugulaPre-heat grill to high heat. In a medium bowl, mix together ground turkey, sun-dried tomatoes, Parmesan cheese, grated garlic, salt and pepper using your hands. Form into 4 equal size patties.Grill turkey burger patties over high-heat until cooked through, about 3 to 4 minutes per side. During the last minute of cooking, top each burger with one mozzarella slice and heat until slightly melted and bubbly.Place burgers on split buns and top with pesto and arugula to serve. Serves 4. { 0 comments } Sheetpan Sausage With Peppers and Tomatoes by Hilary Gauntt on October 23, 2020 This is a great one pan meal that is ready in a flash. Just toss together sausages, tomatoes, peppers, garlic and shallots on a sheet pan with some olive oil and run it under the broiler. Options to add red pepper flakes, dried oregano, red onion, olives or whatever you ve got hanging around that sounds good. Because I have a pristine new oven that I d like to keep that way for at least a month, I chose to roast at 425 degrees for 30 minutes instead of broil, which worked just as well I think.To make this a complete meal, I added some small diced Yukon Gold potatoes, and topped the finished product with fresh basil. A foil lined sheet pan makes for easy cleanup. Another great recipe from Ali Slagle of the New York Times.1 pound fresh sausage, such as sweet or hot Italian sausage1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large1 pound cherry or grape tomatoes4 garlic cloves, peeled and thinly sliced2 shallots, peeled and cut into 1/2-inch wedges3 Tbs. extra virgin olive oilKosher salt and pepperHeat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots, and olive oil. Season with salt and pepper and spread in an even layer.Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, to to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately. Serves 4. { 0 comments } Julia s Caesar by Hilary Gauntt on October 15, 2020 In her cookbook Small Victories , Julia Turshen shares that when she was a private chef, the most requested item she prepared for lots of different families was Caesar salad dressing. She left containers of her version in refrigerators all over New York City. The beauty of this recipe for me is swapping the traditional raw egg for a bit of mayonnaise, making a creamy dressing with no fear of bacteria. I found adding a bit more lemon juice and cheese made it just right for me; you can adjust it to suit your taste as well.My friend Linda made this for me, and told me it was from this well received cook book from 2016. Foreword by Ina Garten, and full of as much advice as recipes. Just got my own used copy for basically the cost of shipping, and eyeing the recipe for Turkey and Ricotta meatballs next! (Which Sally Field said was worth the price of the book!)1 small garlic clove, minced4 olive oil-packed anchovy fillets, drained1 Tbs. fresh lemon juice1 Tbs. red wine vinegar1/4 cup extra-virgin olive oil2 Tbs. mayonnaise 1/4 cup finely grated Parmesan cheeseKosher saltFreshly ground black pepper3 hearts of romaine lettuce, trimmed, washed, dried, and cut into bite-sized piecesA handful of cherry tomatoesIn a blender or food processor, puree the garlic, anchovies, lemon juice, vinegar, olive oil, and mayonnaise until smooth. Add the Parmesan and give the dressing a few pulses just to incorporate the cheese. Season to taste with salt and pepper. (Alternatively, finely chop the anchovies, put them in a bowl with the rest of the ingredients, and whisk everything together.)Put the lettuce in a large bowl and drizzle nearly all of the dressing over it. Use your hands to mix everything together, making sure each and every piece of lettuce is coated with dressing. Divide the dressed lettuce among four plates. Divide the tomatoes evenly among the salads and drizzle the last bit of dressing over the salads. Serve immediately. Serves 4. { 0 comments }Heirloom Tomato TartOctober 9, 2020 This New York Times recipe from Vallery Lomas should be a summer staple when those juicy colorful heirlooms are in the farmer s markets. This has a flaky crust filled with custard and herbs, with pesto in every bite. If I lived in Australia, I d be making this for Christmas morning! Thank you Kathy for another [ ] Read the full article Chrissy Teigen s Herby Crunchy Rice Noodle SaladOctober 2, 2020 Chrissy (Mrs. John Legend) has two cook books, a zillion social media followers, and two totally adorable tiny children with another on the way. Her Sport s Illustrated swimsuit cover body doesn t seem to suffer from her love of cooking and all things delicious. This new recipe just popped up online and is crunchy, slippery and [ ] Read the full article Blueberry Cake With Almond and CinnamonSeptember 24, 2020 Popular cook book author Alison Roman began her career as a pastry chef, and those continue to be some of her best recipes. (Salted butter and chocolate chunk shortbread cookies already posted here!) This buttery dense cake, made rich with almond flour will stay fresh for up to four days; but I seriously doubt it [ ] Read the full article Watermelon, Arugula, and Toasted Almond SaladSeptember 18, 2020 So happy I stumbled on this recipe while it s not too late to find a good watermelon! We thought this unique, tasty and refreshing; and the highlight of our dinner. The base for the dressing is a reduction of watermelon juice and cider vinegar, which creates a lovely rose color and tangy flavor. You create [ ] Read the full article Easy Beef and Bean ChiliSeptember 11, 2020 Ben Mims is the author of 3 cookbooks and is a food editor for the LA Times. Several years ago he and his partner spent a month in San Antonio enjoying all the wonderful food and eating ALOT of chili. The authentic kind with beef cubes cooked in a mole gravy, and the Tex-Mex kind, [ ] Read the full article Rice-Stuffed TomatoesSeptember 5, 2020 I had 3 gorgeous heirloom tomatoes that deserved some special treatment. This recipe from Smitten Kitchen had been calling to me all summer; the perfect make ahead side dish or vegetarian entree. The scooped out tomato centers are pureed, and then cooked with garlic, onion, herbs and risotto style rice until barely tender; then stuffed [ ] Read the full article Authors Hilary Gauntt - Wife, Mother, Grandmother, and enthusiastic home cook. I look forward to sharing recipes with you!Brittany Kirby - Wife, New Mom, Social Worker, and aspiring home cook. Thank you for visiting Heron Earth! Recent PicsConnect With Us On Facebook Recent Posts Alex Guarnaschelli s Pumpkin Spice Pork Chops

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Food is symbolic of love when words are inadequate – Dr. Alan Wolfelt

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