rockinthemomrole

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Spring Showers Bring….

May flowers? 

Well it is May, and it is showering so I guess that is true, but about the only thing ‘flowering’ are those hardy tulips and daffodils. After an afternoon of garden cleanup on a record setting hot day for May, those were the only flashes of color I saw. Still, the ground has finally thawed and the perennials are struggling to catch up. 

I can’t say there is much I’m a fan of with respect to living here in the frozen hinterlands, however, an exception are the storms that roll in across the plains bringing thunder and lightening. 

Having grown up in the Pacific NW, We lack that broad open sky that the great plains affords. As such, lightening was not nearly as spectacular. Oh, as Oregonians we were ‘blessed’ with rain alright, lots and lots of rain. We natives jokingly teased newbies we were born with webbed feet. Lightening, however, was not nearly as associated with storms as it is here.

Here, the lightening can be seen for miles and what a spectacular show it is! There are three types of lightening that come to my mind. First are the traditional cloud to ground. The type I grew up with. Gigantic bolts followed by the ‘CRACK’, and sonic booms so loud the windows on my house shake and you can feel the concussion. I’ve had them so close to the house I feared we’d be struck. In fact, my neighbor was struck and it took out her power. We’ve had houses burn down with lightening strikes. With that type of lightening, we nearly always hear the sirens, warning people to get off the golf course and under cover. 

Second is the lightening that ‘crawls’ across the sky. It looks like a spider-web canopy of light filaments shooting across the sky. The clouds are high above with lightening underneath, a perfect backdrop to showcase its beauty. It’s breath-taking, and many times I stand at the window of my bedroom on the second floor so I can see the entire skyline and just take it all in. The thunder associated with this lightening is rolling, like the swells on the ocean. It’s more rhythmic and sounds almost like a tympani drum. This lightening is my favorite.

The last is what I’ll describe as flashlight tag by the angels. The clouds are like a blanket cover overhead and the flashes of lightening are high above them. All I see from my vantage point are pulses of light. It’s as if the angles themselves are playing flashlight tag high above our heads. Sometimes I can hear the distant rumbling of their feet, sometimes not. Sometimes I picture them tip toeing above the clouds, waiting to silently sneak up on their opponent. 

And so I sit here at my kitchen table sipping a steaming cup of coffee and watch the gentle rain, listening to the gentle rumble of thunder after a flash of light, I wonder what this spring season holds for us. Will we be the northern tip of tornado alley, bringing it’s thunder, lightening, wind and hail? Or will the good Lord give us a reprieve after a brutal winter. All I know is that winter has finally released it’s grip and summer is soon to follow. Halleluja. 

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Skinny Minnie Chip Dip

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Skinny Minnie Chip Dip

A dip one can feel good about? Yeah, I’m all over that!
Potato chips are the conventional vehicle for consumption, but a multi-grain GF chip is nummy also.

The base for this yummy concoction is Penzey’s: ‘Chip Dip’, which I know to be gluten free. Conventional chip dips have sour cream, mayo and are loaded with fat and salt. Mine, however, is no-fat greek yogurt (I prefer Fage) and low fat cottage cheese and the salt content is much lower than other brands.

Simply combine about 1 cup of yogurt with about a 1/2 cup cottage cheese. Add chip dip powder to taste. Mine took about 2 tsps. Let sit in the fridge for at least an hour, up to 24 hours.

If you are going for the no-carb plan, then use thick cucumber or radish slices instead of potato chips or GF multigrain chips.

Then sit down and manga, scarf, gobble, heck…go ahead and pig out! It’s as guilt free as one is going to get with food!

The old saying is ‘you can have your cake and eat it too’, but I think it should be re-written to ‘you can have your dip, and eat it too!’

(ps: this dip would be a delicious topping for a grilled burger, as a replacement for mayo and onions. served on a bed of lettuce, it reminds me of the old diner ‘low-calorie’ meals of hamburger patty and cottage cheese! good ideas just keep coming back around!)

Peanut Butter and Jam.

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Peanut Butter and Jam.

Finally!
The breath of spring is in the air after a dreadfully long and brutal winter, a winter I feared would never end!
But at long last, it is here.

Peanut Butter and Jam?

I know you are all thinking: ‘What does a Lilac tree and peanut-butter have in common?’

Well to me, Lilacs and Spring go together like Peanut Butter and Jam.

With the arrival of spring, the windows of my house are thrown open, blowing out the doldrums of winter and infusing it with the fresh scent of spring. And it is not spring without the pungent smell of lilac wafting through those wide open windows.

With the late snows my tree is not yet in bloom, but it soon will be. And soon my house will be steeped in the aroma of spring.

Maybe I’ll have a PB&J just to celebrate.


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Springs’ First Breath: Curried Chicken Salad Lettuce Wraps

Well, it finally came, Spring.

After such a long hibernation, trapped house-bound, it is marvelous to be able to sit outside on the patio and have dinner. This is that brief period of Minnesota spring where the snow is just behind us and the heat of the spring has not yet manifested in the feasting hordes of mosquitoes.

Tonight was a simple dinner of Curried Chicken Salad Lettuce Wraps, set out for assembly, and fresh fruit. Delish.

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Simple Curried Chicken Salad

1/2 cup celery

1/2 cup mayonnaise (you can use light to reduce the calories)

1/2 cup golden raisins, chopped dried cherries or mixture of both.

1 cup grapes, sliced in half (optional)

1/4 cup diced white onions.

2-3 tbsp sweet curry

2 cooked chicken breasts, chopped

Mix the first 6 ingredients together. You can add more of any one to suit your taste. My family likes it very curry flavored and crunchy, so I add more  curry andcelery. Then add the chicken and fold gently to mix. I also prefer to have the grapes in there, along with the the tartness of the dried cherries, but if you dont have the fresh grapes on hand, this is just as good without them.

You can serve this right away, but it tastes best after it has had a chance to rest.

This salad can be served as pictured, on lettuce leaves, which is naturally Gluten Free. It can also be served on whole grain bread, in pita pockets, or on a bed of salad greens with radishes and cucumbers, dressed with a simple vinaigrette.

‘Grilled’ Onion Soup

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'Grilled' Onion Soup

This is one of my summertime favorites, because in the heat of the summer the last thing I want to do is turn my oven on. In the winter, it is a nice side benefit to have its’ warmth to heat the house. In the summertime, not so much!

We finally had a break in the never-ending snow blizzards and received our first taste of spring this weekend, so I was inspired to break out one of my favorite summertime side dishes. Grilled onion soup!

I’ve made these for so long, I can’t remember where I picked up the idea. I think it was Paula Deen. All I know is that they are easy, gluten free, and tasty. Here is what you do:

*Cut the top off a sweet onion (leave the root end intact) and carefully peel away the outer paper layer.
*Using a melon baller or a sharp spoon, core out a small opening in the center.
*Using your knife, slice down (but all the way through) to create petals. I usually do 4 cuts resulting in 8 leaves. (see photo)
*Stuff a beef boullion cube (I used Better than Boullion; 1 tsp) and about 1 tbsp of unsalted butter in the well you created in the center. (at this point you can grind some pepper on the onion)
*Wrap in tin foil, sealing tightly. Use a heavy duty tin foil, or a double layer of regular weight. You want to not have any juices leak.
*Place on the middle or top rack of your grill, over medium heat. If you don’t have a rack, you can place on the grates. Placing on the upper grate allows you to walk away and leave unattended until done. If placing directly on the grill, be sure to keep an eye out for burning…use an indirect heat or the lowest setting possible.
*Cook for approximately 40-55 mins, depending upon the size of the onion. The onion should give very easily when squeezed with tongs.

I usually do these first and then let sit while I grill the rest of my food. They will stay nice and hot if left in their foil and covered with a tea towel for at least a 1/2hr. (At least they do for me)

When serving, carefully open your foil from the top. Pour the juices in your crock or bowl and place the onion in the middle.

I hope you enjoy this as much as my family does. It tastes just like french onion soup, only there is no standing over a hot stove worry about burning onions.

(amount of ‘broth’ will vary depending upon the juiciness of the onion)


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The Chef’s Table

The resort that we stayed in while in Two Harbors had a lovely little restaurant called The Ledge Rock Grill where we enjoyed a magnificent meal prepared for us by Chef Nathan. The executive Chef Uriah Hefter  created a simply wonderful meal for us, along with a perfect wine pairing to go with every course. We sat right there, front and center to the kitchen. Originally my youngest child, the Gluten Free one, was supposed to join us. She ended up staying behind with a friend at home, with grand social plans, and so the original menu of Gluten Free was modified and changed to allow gluten. For those who are gluten free, this restaurant is VERY gluten intolerant friendly! I was told by Chef Nathan they are in the process of creating an entire menu for GF.

Here was our menu for the night:

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And this was our view. My apologies for the blur, Chef Uriah (in the hat) WAS a blur of efficiency and activity!

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The first course (amuse) started the night off on a positive note. Pineapple and pork with an asian sauce, perfectly cooked and reminiscent of Hawaii, was much needed considering the blizzard we battled on our journey up the day prior. Chef Nathan was our personal cook, and he finished it off by steaming it a bit with white wine. Oh, what a stroke of genius! It was prettier on the skewer, but I was a teensy bit excited and my camera was slower than my fork!

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The amuse was followed by our ‘salad’. Chef Uriah and I had a fun exchange on the naming of them as ‘fingers’. I felt it was more like a lettuce wrap, he was just as sure it was a ‘finger’. HA! That is why HE is the executive chef and I am not! (In the back are my husbands, sans anchovies. In front are mine, avec anchovies. Of course, mine was better.)

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The third course I must confess was a bit of a let down. You see, since we were in the unit, enjoying our reading and fireside snuggling, we noshed on local cheeses and smoked fish w/ GF crackers for a light lunch. Still, it WAS tasty and I’m never one to let good locally produced food go to waste!

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I was pleasantly surprised that the ‘Roman’ in the palate cleanser was Italian champagne! The raspberry sorbet was homemade and for a moment, I was transported to a nearby U-pick farm I frequent in the summertime. I have decided, this is on my list of ‘To Do’ for summertime entertaining. (Once again, my utensil made it to the target faster than the camera!)

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Le piece de resistance was the lamb. While lamb is one of my most favorite dishes (Rack of Lamb is tied for me with Fois Gras) it is NOT one of my husbands. I glanced over to take a peek and gauge his reaction to his serving. The plate was beautifully presented and the lamb was perfectly cooked pink. I have had lamb a lot in my many years of dining, but this had to be one of the best presentations I’ve ever tasted. It was perfectly seasoned. The seasonings accented the lamb without overpowering it, and the lamb was fresh and clean without a hint of gaminess. As you can see, it was simply perfect, served with rustic heirloom potatoes and fresh green beans!

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I need not have worried about my sweet hunka love going hungry, as it appeared he felt the same as I did about the lamb. I would like to add that my man never, and I mean NEVER chews a bone. I am the officially designated bone chewer in this family, a duty I enjoy with relish. When it’s pork chops on the menu at home, I get all the bones, they get the loins. I have no reservations either about picking up a bone in public and chomping away.

So, while he is never surprised at my picking up the bone in public, I was pleasantly shocked when he did. I would say he enjoyed it quite tremendously!

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We finished up our meal with dessert. Three different homemade frozen treats: chocolate nib, cinnamon and peach/mango. While each one was very different and tasty on it’s own, the peach-mango was our favorite. It must have been that longing we have had for anything that breathes the breath of summer right now.

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That was our wonderful food adventure up on the north shore of Lake Superior. This little culinary gem is hidden away in a resort called Larsmont Cottages. If you don’t stay at the resort, you MUST make reservations for the Chef’s Table and enjoy the creative passion of Chef Uriah. It is a mere 15 minutes north of Duluth, an easy drive. I highly recommend for those Gluten Intolerant and those who are not, but if you are someone who deals with celiac you’d have to call the restaurant. I can’t speak to that, sorry.

If you do get a chance to visit – Bon Appetite!

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