I have had thoughts, recipes, and pictures in my head I have wanted to share for the last month ish but haven't had time to sit and write. I also have had so much going on inside my head, I didn't want my crazy brain to spill out all over paper. I have to confess, over stimulation, busyness, stress, and illness have caused discontentment and ingratitude. I actually came up with a cynical Mother's Day movie in my head and every time I've had to do a miserable task in the last three days I would take a still frame in my head with a self amusing caption. For instance, when I was grocery shopping, one cart, 3 parties to cook for (looked like I was the mother of 10) even though somehow I only had one kid with me. She happened to think racing up and down the isles of the Big Y was a great idea, Happy Mother's Day! Cleaning the toilet after 3 boys, Happy Mother's Day! Vertigo, kids home crying to play outside, trying to work, Happy Mother's Day!
When you start this downward spiral it's tough to pull yourself out. That is why I am so glad God gave me some wonderful friends to speak the truth in love. The thing is, sometimes things are rough, a lot of times actually. But if you stay stuck in the muck it just gets deeper and harder to get out.
Two are better than one, because they have a good reward for their toil. For if they fall, one will lift up his fellow. Ecc. 4:9-12.
I worked this morning and when I left this song was playing, the lyrics, Hope will fall like rain when you speak life with the words you say. My mom who I think is the best ever, sent me a card. Her words were that she appreciated the special gifts God has given me, she said keep using them knowing GOD has given you so much. And as I ponder Mother's Day, I miss my mom with a heavy heart, I sit in tears for women who have lost children and would do anything to have their kids annoy them once more. I hurt for my friends who long to be moms but their time hasn't come. Great sadness for those of you who mourn the loss of your mom on Mother's day. And you, who might have never had or never have the relationship with your mom you wanted, that is heartbreaking.
He lifted me out of the slimy pit,
he set my feet on a rock
and gave me a firm place to stand. He put a new song in my mouth
a hymn of praise to our God.
Lindsay’s
green chili strata
8
corn tortillas
1
½ cups chopped green chiles
8
ounces Monterey Jack Cheese
6
Eggs
1
¾ cups milk
¾
teaspoon salt
Preheat
the oven to 350 degrees. Grease 13 X 9 baking dish with cooking spray or olive
oil spray. Cover the bottom of dish with
4 tortillas. Sprinkle with half of
chopped green chiles, then half of cheese.
Repeat layers once more ending with cheese.
In
a medium bowl beat the eggs. Add the
milk and salt and whisk until combined.
Pour over the layered ingredients in the baking dish. Refrigerate for at least 30 minutes or
overnight.
Bake
50-60 minutes-the strata should be slightly puffed and bubbly and turning
golden. Let cool for 5 to 10 minutes
before serving.
Spring Green Strata
Approximately
9 ounces eggs broken into a liquid measuring cup
Milk
about 4.5 ounces
Heavy
cream or light cream about 4.5 ounces
8
ounces cheese of your choice
1
½ cups green veggies, I suggest broccolini and kale, or whatever you like (if
using broccoli or asparagus blanch before using)
¼
cup fresh mix of herbs (chives, parsley, basil, rosemary, thyme, whatever you
enjoy)
3
slices of bread preferably crust broken in bight size pieces
Pan
spray for pie dish
1
teaspoon salt
Preheat
oven to 350 degrees. Spray your favorite
round pie dish with cooking spray.
Measure the eggs into the liquid measuring cup. Note how many ounces. Place eggs in a mixing bowl. Your milk and cream mixture should equal the
egg mixture. Measure milk and cream in
the same liquid measuring cup and add to bowl with eggs, whisk well. Add chopped herbs and salt to mixture. Place bread in greased pie dish. Add shredded cheese. Pour egg mixture on top. Carefully place in the oven for 50-60 minutes
until golden brown and puffy.
Recipe
Courtesy of Chef Celeste Borelli
I read that many won't try a recipe when they read ingredients they don't know what to do with. We have google, so buy some leeks and fennel and try this dish, amazing!!!
Spring Green Risotto
1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving Directions
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving Directions
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
