Microwave Caramels

These are from a magazine called Country Home (dec/jan07) and I have made them a couple of times. They are not what you would call health food but are absolutely delicious and seem like they took forever (ok, the wrapping into pieces takes some time but it is fun.)

Buttered foil
1 cup butter (no substitutions)
2 1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 tsp. vanilla

1. Line a 9x9-inch baking pan with buttered foil, allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine everything but the vanilla; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 more. Whisk well. Microwave an additional 4 minutes. Whisk gently. Add vanilla. (Note: Bowl will get hot as mixture cooks; use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares.

Wrap each piece with waxed paper. Store in an airtight container either chilled or at room temperature for up to 2 weeks. Makes 5-6 dozen pieces.

Roasted Brussel Sprouts

Coat sprouts with olive oil, with sea salt and pepper and roast on a sheet pan for 30 to 35 minutes at 400degrees, until crisp on the outside and tender on the inside. Shake the pan from time. Sprinkle with more salt and serve.

green beans with paprika

2 cups green beans
2 cloves minced garlic
1 tsp red pepper flakes
1-2 tbsp olive oil
1 tsp spanish paprika

sauté the garlic in the oil until browned, add beans and red pepper flakes and cook on med/high until browned a bit. add paprika and toss. Another great recipe from Esti.

cider doughnuts

Is anybody out there? This morning our office had a treat of fresh pressed cider and cider doughnuts. A new england specialty. wowowowow. Best doughnut I have ever tasted, a true sign of fall! hope everyone has a great weekend. Lori : )

How to knit marzipan

found this on the internet..... made me laugh

Lemon Sesame Glazed Greens

Ken made this last night and it was heavenly
He used bacon grease instead of the olive oil. bad bad Ken. n.
(Recipe courtesy Alton Brown, 2005, Good Eats)


1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)

Heat a large roasting pan on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.

Orzo Salad

I have made this numerous times, it gets better the next day. fabulous for potlucks.

Orzo Salad
Recipe courtesy Giadia De Laurentis "Everyday Italian"

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups