Category: Uncategorized

Hazelnuts/Filberts

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Filberts, or hazelnuts, are my favorite kind of nut. Several things make this so. My Grandmother was named Hazel. The principle producer of filberts is Oregon. I’m from Oregon. See, all these things combine to make filberts my nut of choice.

When we were in England, G and I developed a taste for hazelnut shortbread. I would weigh 300 pounds if I could find a place to buy them locally. Le sigh!

But as usual, I digress. G has been wanting some healthy snacks. I checked with our Keto grandson and he made a few suggestions including nuts, especially nuts that aren’t too oily.

I started out with about 1 cup of nuts. I drizzled them with olive oil and sprinkled them with salt. I especially like them with finely chopped herbs.

Heat the oven to 350 degrees. Place them on a rimmed baking sheet and bake for 8 to 10 minutes. Remove from oven and cool.

*****from the Recipe Box.:

Our D-I-L made this wonderful seasoning salt at Christmas and I used it with the filberts. Great spice mixture and the benefit is you get to make your own. Numm.

and remember: You look extra pretty today and it’s all from the inside! Big kiss: Lynn

Fajitas

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We love fajitas. It probably started with my need to stretch my protein as far as I could without totally depriving everyone.

As far as recipes go, I don’t have one. I like using what I’ve got in the refrigerator. As you can see, this batch is chicken, peppers, onions and tomatoes.

I like flour tortillas. I like to spread them with a little refried beans. I will then sprinkle them with shredded cheese.

I stir-fry my protein either chicken or minced beef. I add the veggies and cook them until tender. You can use taco seasoning or make your own with chili powder, garlic powder, cumin and everything else that suits your fancy. Once everything is tender and warm, I combine everything and top each tortilla with it. You can easily form it into a burrito or eat it on a plate.

*****from the Recipe Box:

We also like the fajitas on top of crispy corn tortillas like Juanitas (my personal favorite,

I don’t make mine sizzling hot due to how easily I burn myself these days.

and remember My silence doesn’t mean I agree with you. It’s just that your level of ignorance has rendered me speechless:

Big kiss, Lynn

Portobello Burgers

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Back before G started his trip to foodalicious extraordinaire, He was a very finicky eater. One day we stopped for lunch in beautiful downtown Freeland. I ordered a Portobello burger. G likes mushrooms, so he followed my lead.

Mine was delicious. G took one bite and leaned over to me and whispered they forgot the hamburger patty. What should I do.? You would have been proud. I didn’t laugh. I just explained what a Portobello burger is.

Since then G has turned into a major foodie. He loves trying new things and enjoying new tastes. They had beautiful Portobellos at our grocery the other day and I thought it was time to revisit our burgers.

one good sized mushroom per person

Baste with olive oil

broil or fry until soft

I like serving them with lettuce, tomato, and purple onion

*****from the Recipe Box:

These are soft and almost creamy.

Just don’t tell anyone there’s no meat.

There are 2 ways to cook them: like a patty or sliced with onions. G likes them as a patty, I like them sliced and easy to eat.

and remember: Arrogance is the camouflage of insecurity. Big kiss, Lynn

Crepes/Swedish Pancakes

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So, how similar are all the crepe recipes you find on line to the recipe my family has been using for years and years? We call these Swedish pancakes. Why do we call them Swedish pancakes when we’re Norwegian? Probably to make them sound foreign and exotic.

1 cup flour

3 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

This is the typical recipe on-line. I like the batter a little richer. I like it like we always make it.

*****from the Recipe Box:

The recipe above is not the recipe Grandma O used. She was heavily into eggs, usually around 6. There would be no water, only milk. She would whip it up and then let it sit for at least 30 minutes.

This is not a recipe to plan on feeding a large group since you can only make one at a time.

We serve ours with either butter and sugar or sour cream and ligonberry jam.

and remember what MLK Jr said: Our lives begin to end the day we become silent about things that matter. Big kiss, Lynn

Asian Noodle Salad

I’m on a salad roll. This one is from my time working at the Clinic. We would have the best potlucks and that’s where I got some of my favorite recipes. This recipe tastes excellent both cold and at room temperature, travels well, and is a hit anywhere I bring it. It also tastes fabulous left over, so when I go overboard and bring more food than we can finish (the best kind of picnic problem), I’m happy to keep the leftovers for lunch the next few days.

Kids will try it because it looks like buttered noodles. I say nothing until they’ve had a chance to discern the difference.

In a mason jar, mix 1 cup vegetable oil

1/2 cup sugar

1 teaspoon sesame oil

2 Tablespoons Soy Sauce

1/2 teaspoon dried mustard

ground pepper to taste

Shake frequently for 24 hours or so.

Cook to al dente 8 ounces spaghetti.

Slice cherry tomatoes and pea pods. Top with green onions and sesame seeds.

*****from the Recipe Box:

I’m sort of a lazy butt and I’m more than happy to use a good Asian bottled dressing.

Feel free to add julienned veggies in here as well. The colors make the salad pop.

This also tastes good with protein like shrimp and chicken.

and remember: If you’re happy and you know it clap your hands.

Big kiss, Lynn