Big O and 1880 Block

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Ginger-Glazed Halibut

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Ginger-Glazed Halibut
Ingredients

2 tablespoons honey
2 tablespoons low sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon ginger root, fresh, minced
1 clove(s), medium garlic clove(s), minced
¼ cup(s) cilantro, fresh, divided
¾ teaspoons table salt, divided
½ teaspoon black pepper, , divided
1 pound(s) uncooked halibut fillet(s)
1 tablespoon peanut oil

Method
1. To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
2. Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
3. When you’re ready to eat, remove fish from marinade; reserve marinade.
4. Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
5. Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately.

Notes
Perfect with rice and a steamed vegetable like sugar snap pears or broccoli.
Prep
• Prep: 10 Minutes
• Cook: 17 Minutes

Source: Weight Watchers (Servings: 4 | Yield: about 3 1/2 ounces fish per serving.)

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Book Quote

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“It’s not butter upon bacon, is it?”

– Carnegie’s Maid

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Why?

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Blocks 1 & 2

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Cinnamon Almond Scones

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A storm is coming in. Made some scones!

Cinnamon Almond Scones

Make breakfast special with these sweet, nutty Cinnamon Almond Scones.

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cut into 1/2-inch cubes
¾ cup milk
½ teaspoon vanilla extract
3 tablespoons sliced almonds
cinnamon-sugar*

Method
1. Preheat oven to 400°F. Line a baking sheet with a silicone liner or parchment paper.
2. Place the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
3. Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
4. Add the milk and vanilla, and stir just until combined.
5. Gather the dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7 inches in diameter. Scatter the almonds over the top of the dough. Sprinkle with cinnamon-sugar.
6. Cut into 6 wedges. Carefully transfer the wedges to the prepared pan, leaving about an inch of space between wedges.
7. Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.

Notes
I usually make my own cinnamon-sugar with 4 parts sugar to 1 part cinnamon. For these scones, mix together 2 tablespoons sanding sugar (or granulated sugar) and 1/2 tablespoon ground cinnamon.

Prep
• Prep: 15 Minutes
• Cook: 20 Minutes

Source: Bake or Break (6 servings)

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Song of the Sea – A beautiful quilt!

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Savory Alaska Surimi Melt Sandwiches

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Savory Alaska Surimi Melt Sandwiches

Ingredients

12 ounces surimi
½ cup chopped celery, chopped
1 tablespoon chopped chives, or green onion
⅓ cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon lemon pepper seasoning
3 English muffins, split
6 ounces slices sliced cheddar, or 1-1/2 cups shredded Cheddar, pepper-jack, or Swiss cheese

Method
1. Blend together Alaska Surimi Seafood, celery, chives, mayonnaise, mustard, and lemon pepper seasoning; set aside.
2. Toast or broil muffin halves. Portion about 1/3 cup seafood on cut side of each muffin. Top each sandwich with cheese slice or 1/4 cup shredded cheese. Broil or microwave until cheese melts.

Prep
• Prep: 10 Minutes
• Cook: 5 Minutes

Source: Alaska Seafood Marketing Institute (3 servings)

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Pretty!

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How to Cook Baby Back Ribs In the Oven

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How to Cook Baby Back Ribs In the Oven

Don’t have a grill? Time to reevaluate your life. Kidding—we’ve got you covered. Here’s how to cook baby back ribs in the oven, if you’re grill-less at a rental house, or your grill is too busy making amazing Brussels sprouts, or if you just don’t feel like cleaning the damn thing. Sweet, gently smoky Kansas City-style ribs are especially good when cooked in the oven, but feel free to switch up the rub and the barbecue sauce to suit your tastes in tender ribs.

Ingredients

¼ cup packed brown sugar
¼ cup chili powder
3 tablespoons paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne

Method
1. Coat your rib racks with a spice rub Arrange the oven rack in the lower third of the oven, and preheat the oven to 325°F. Line a large roasting pan or rimmed baking sheet with foil. Arrange two 2-pound baby back rib racks on the roasting pan. Now it’s the fun part: Infusing salt, spice, and sugar into your ribs. In a bowl, whisk together 1/4 cup packed brown sugar, 1/4 cup chili powder, 3 Tbsp. of paprika, 1 Tbsp. of salt, and 1 tsp. each of black pepper and cayenne. Rub the spice mixture onto both sides of racks. Let the ribs stand, meaty sides up, at room temperature, for 1 hour.
2. Cover and bake the ribs Now that your ribs have been infused with flavor, it’s time to slow-roast them. Cover the roasting pan or baking sheet tightly with foil and bake them for 1 1/2 hours (don’t worry if they’re not tender at this point—they’ll continue to cook when you brush on the sauce a bit later).
3. Simmer a barbecue sauce While the ribs are baking, it’s time to make the barbecue sauce. In a 3- to 4-quart saucepan over medium-low heat, saute 1 1/2 cups chopped onion with 2 Tbsp. vegetable oil, until tender, 10 to 15 minutes, then add 6 finely chopped garlic cloves and cook for 1 minute more.
4. UNCOVER AND SAUCE ‘EM
Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1 cup of your barbecue sauce. Continue to bake the ribs, uncovered, for another 30 minutes. Turn the racks over once more, then baste them once again with pan juices and top them generously with more sauce. Continue to bake the ribs until they’re tender when pierced with a paring knife, 30 to 45 minutes more.
5. FINISH THE RIBS UNDER THE BROILER
To get that crispy, caramelized “bark” that resembles good barbecue, give the ribs a few minutes under the broiler. broil the ribs, meaty sides up, 4 to 6 inches from the heat, until browned, which should take 2 to 3 minutes. Done—all that’s left to do now is get a bunch of napkins and dig in.

Notes
We subbed in a rub we had in kitchen.
Source: Epicurious (Servings: –)

Notes
We subbed in a rub we had in kitchen.
Source: Epicurious

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