Good Morning.
A balanced meal should include a serving of fruit, according to the mothers of the world, and I suggest a PEACH DAIQUIRI.
This recipe will help two or three friends to better nutrition also.
1 package frozen peaches, partially thawed
6 oz. light rum
Juice of one lemon
Blend all the ingredients in your blender until well-mixed. Add crushed ice and blend again. This amount should serve
4 people but you never know. Some people like fruit more than others.
Have your beverage with tortilla chips and AVOCADO FETA SALSA.
2 plum tomatoes, chopped
1 ripe avocado, peeled, pitted, and chopped
1/4 cup finely minced red onion
1 tsp. oregano
1 tbsp. olive oil
1 tbsp. red wine vinegar
4 oz. crumbled Feta
Combine the above ingredients in a bowl and chill for several hours.
Avocados are my third favorite food after lobster and Vermont extra-sharp cheddar. Avocados raise your good cholesterol so
you can have melted butter with your lobster and cheddar all by itself. Calcium is so important.
Now we suggest PENNE with BUTTERNUT SQUASH.
3 tbsp. olive oil
1 to 1 1/2 pound butternut squash, peeled, seeded, and cut into 1 inch chunks
1 1/4 pounds bulk sweet Italian sausage, crumbled
2 tbsp. minced garlic from a jar
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tbsp. fresh sage, finely chopped
8 oz. penne pasta
Salt and freshly ground pepper to taste
2 oz. freshly grated Parmesan cheese
Heat a large skillet over medium heat. Add olive oil, then the squash pieces and cook 5 minutes until browned. Transfer to a bowl. Add the sausage to the skillet and cook until browned. Remove, drain on paper towel, and set aside. Stir in the garlic
and cook about a minute. Add the wine and simmer two minutes, stirring and scraping skillet to loosen any brown bits.
Return squash to skillet, add chicken broth, and chopped sage, Bring to a boil and reduce heat. Cover and simmer until
squash is tender, 12 to 15 minutes. Cook the penne according to package directions and drain in a colander. Now add it,
along with the sausage, to the skillet and stir for a minute or so. Taste and add salt and pepper. Put everything in a serving
dish or on a platter and top with Parmesan cheese.
Have the pasta with an APPLE, BEET, and ONION SALAD.
5 medium beets
4 cups mixed salad greens
1 red onion, sliced into thin rings
2 red, firm-type apples
3/4 cup apple cider
2/3 cup apple cider vinegar
1/2 cup olive oil
Dash salt and pepper
1 tsp. Dijon mustard
1/2 cup chopped walnuts, optional
Preheat oven to 400 degrees. Wash the beets and place them in a baking dish with 1/4 cup water. Cover and bake them for one hour or until tender. Remove from oven, drain, and thoroughly cool. This step can certainly be done the day before. Whisk together the cider, vinegar, olive oil, salt and pepper, and mustard. This can also be done ahead. When ready to
serve, core, and slice the apples into sections. Peel and slice the beets. Make a bed of greens in a decent-sized salad bowl, add the beets, onion, and apples and toss with just enough dressing to moisten but not drown the salad. Add walnuts if desired.
This is a wonderful salad that appeals to people who have shed their childhood habits of resisting things like beets. Omit
the salt in the dressing and it becomes a very healthy dish with good kinds of fat and sugar. Find some good people and
invite them to dinner.
We began with fruit and we end with fruit, a LEMON MOUSSE with STRAWBERRIES.
2 cups lemon yogurt
1 cup granulated sugar
1/2 cup fresh lemon juice, plus the zest of one lemon
1 cup whipping cream, whipped
3 cups sliced strawberries
More sugar
Carefully combine yogurt, sugar, lemon juice, and zest in a large bowl. Gently fold in the cup of whipped cream. Chill for several hours. When ready to serve, remove from the fridge and let it warm up just a titch. Place some sliced berries on each serving.
I like lemon almost as much as I like chocolate. I grew up on lemon meringue pie, made entirely from scratch. This was when women did stuff like iron the pillow cases and fuss around with desserts. Today's homemaker throws the sheets and pillow cases on the bed after they sit overnight, or in my case, for days in the dryer and favors desserts that take less time to make than the bed. I sleep just as well on sheets that are less than crisp, especially with a lighter ending to a meal than pie.
I believe I will say that again: I sleep just as well on sheets that are horribly wrinkled, especially with a marginally lighter ending to a meal than a fabulous, scrumptious pie.
Best regards,
Elisabeth
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