How the world's armies are fed in the field

I think the American ration is a bit sparse, and I think they should really include some sort of candy in with it. Something so small can make such a difference in the state of mind of someone. Some sort of candy that most Americans know and love that we all had as kids, M&Ms or Skittles or something. Canada's got it right with that little pack of Tootie Fruity.

By far the most impressive:
"The Italian ration pack contains a breakfast shot of 40% alcohol cordiale, a powdered cappuccino, lots of biscotti, and a disposable camping stove for heating parts of the meal, including a pasta and bean soup, canned turkey and a rice salad. Dessert is a power sport bar, canned fruit salad or a muesli chocolate bar."
Pasta and bean soup, mmmm. Delicious and full of complex carbohydrates. Cappuccino, biscotti, turkey and rice salad. Then a power sports bar, canned fruit salad, AND a chocolate bar? Italians know how to make a ration.
Singapore also has powdered flavored tea peach/mango, the biscuits also come in chocolate and that apple and blueberry bar .

Check out all the meal Here

Broccoli Salad with Creamy Avocado Dressing

Raw broccoli is delicious and love it in a salad but I don't care for mayonnaise. Saw this recipe on GI 365 and her photos of the salad are outstanding that I picked up avocados and broccoli the next day.

Ingredients:

1 pound broccoli (2 small heads)
1/2 pound carrots, peeled
1 pound red grapes, quartered
1/2 cup pumpkin seeds, toasted ( used sunflower seeds)

Dressing:

 2 avocados
1/4 cup fresh lemon juice
2 Teaspoons sea salt

Directions:

Peel the stems of the broccoli and cut into small pieces. Place in a food processor and pulse until small pieces remain. Set aside in a big bowl.

Grate peeled carrots. Set aside with the broccoli and add the grapes and sunflower seeds or the pumpkin seeds. Toss together.

 Peel the avocados and remove the pit. Place all ingredients in the food processor and process until mostly smooth. Toss dressing with the salad and serve. Salad can be refrigerated for a few hours

Elderly Woman Waves at Students Every Day....

Secret Ingredient Broccoli Soup

This recipe is from Ms.enPlace weekly link party. It was the top viewed link and I could tell by the ingredients that I would love it.

I adapted the recipe from The Kitchen Cookie.

Ingredients:

1 1/2 - 2 cups steamed broccoli ( used frozen broccoli)
1 tablespoon butter ( used olive oil)
2 tablespoons chopped onion 
1 cup chicken broth
1/2 avocado 
3 tablespoon heavy cream ( didn't use)
salt & pepper to taste 

Directions:
Saute the onion in butter until tender and it starts to caramelize.

Add onion to food processor or blender. Add the avocado, chicken broth and the broccoli and pulse until smooth.

Pour into a saucepan and heat.

If you want to add the heavy cream, add it at this point and stir and season to taste.

Garnish with cheese 

MM 84 Weeks

Dementia Village

This is awesome. I can't imagine the mental stress of being confined and unable to remember why/when, on top of not fully understanding your surroundings from one moment to the next. This is a fantastic idea that allows a somewhat normal existence while still being able to provide excellent care and attention.

I would love to see more pictures of this place in the Netherlands. It's a  fantastic idea, but it would never work in American. The Nursing Homes are greedy institutions  and not only take everything in your life that you have worked for but also leave you no dignity.


The article on Dementia Village

Star Map Shawl

I think this is beautiful! For those that knit the pattern is HERE

There is also a southern hemisphere version, by the same designer, called Southern Skies

Additional photos of the shawl Here

Kinky Boots (2005)

This is a old movie but it's so funny! Check out your library to see if they have it.

Broccoli Cheese Emerald Nuggets

Another healthy recipe! The original recipe was found on Babble. Adapted to taste.

My little herb garden is thriving and I added Thai Basil to the recipe.

Recipe calls for frozen broccoli, I used fresh. 

Ingredients:

2 small broccoli heads- cut small

2 eggs

8 ounces mixed Mexican blend Cheese

Few Thai Basil leaves- chopped fine

1 cup Panko*

Directions:

Wash and cook broccoli until tender. Add the broccoli to a food processor and pulse.  Pour the chopped broccoli into a large bowl, and stir in the cheese, eggs, & basil.

Line 12 X 18 Jelly Roll pan with parchment paper.
Sprinkle 1/2 cup of the Panko bread crumbs over the prepared pan lined with the parchment paper.

Add the broccoli mixture over the Panko, pressing it till it's about 1/2 inch thick.

Sprinkle the remaining Panko on the top of the  broccoli- cheese mixture.

Bake in a preheated 425 oven for 8-10 minutes.

Allow to cool slightly before serving.


* I used Chipotle Panko

Fun

 When we lived at Gregory's house the first two years all I did was rake. His yard is full of pine needles and Live Oak leaves, which are a royal pain to rake. Gabe decided to get a bagger for Gregory's tractor which makes everyone happy.

I finally got a chance to drive it around the yard and I had fun!

Oh, we don't have one tree in our yard in Lake City. So nice NOT to think about leaves.

Mango Avocado Salad

This is a wonderful combination! I adapted the recipe from Whole Food Market.

Ingredients:

1 clove garlic, finely chopped
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 teaspoon grated orange zest
1/2 teaspoon honey
1 tablespoon extra-virgin olive oil
Sea salt to taste ( didn't add)
Ground black pepper to taste ( didn't add)
1 mango, diced (about 1 cup)
1 avocado, diced (about 1 cup)
1 tablespoon fresh cilantro- finely chopped
Sprinkle of sunflower seeds

Directions:

In a large bowl, whisk together the garlic, orange juice, lime juice, orange zest, honey and olive oil.
 Taste and adjust seasonings.
 Add mango and avocado. 
Toss to combine.
Garnish with sunflower seeds 
 Serve immediately.

MM 83 Weeks

Max finally settled down once he knew the balloon wasn't going to play with him.

Herb Update

                                 Do you remember when they were this size?

I've been cutting cilantro ( left- front corner) chives (center front) dill is in the back and is going like crazy. The basil is huge and parsley is holding it's own.

My Two Year Blog Anniversary

                                                   

My first year blogging was a learning experience. I still have no idea how certain things work, but I will figure it out. As they say, everything in due time.

I wanted to feature some of the most viewed recipes of 2013 on Best Of Long Island and Central Florida.

A big thank you  to every person who their shared recipes with me. Each recipe includes a link from the original recipe and all the pictures of the prepared recipes are my own personal photos. 

If you prepared and enjoyed any of my shared recipes, I would appreciate any comments and would love to hear from you.

Top Ten For 2013

Number  10

I remember making these in Gregory's kitchen. Our neighbor at the time came over for a visit and we shared a few of these cookies hot from the oven. I sent her home with a little "care" package home to her hubby. What's not to like?!!

Thank you Carol and Barbara Bakes for sharing this delicious recipe.

                                                  Chewy Biscoff Oatmeal Cookies

Number 9

Gabe and I love salsa. When I saw this recipe on Keeping It Together I knew we would enjoy it. Thank you Kelsey, it's now one of our favorites.

The little blue bowl I made in high school! It's amazing it survived this long.

                                                         Crisp Cucumber Salsa

Number 8

I remember the day I made this recipe. I was planing to grill the chicken before Gabe got home from the boat. About a half hour before he was due to get home, the sky got dark and it started to pour.  I needed something easy to prepare and I was lucky to have all the ingredients in the house that I needed.

The Naptime Chef was my source for this recipe. Can't get any easier and boy was this good.

                                                                                                  Grandma Pat's Oven Fried Chicken

Number 7

I spotted recipe this back in August. Carol posted the recipe and she adapted it from Barbara Bakes. 

This bread is delicious. 

                                                      Cinnamon Chip Zucchini Bread

Number 6

As you can tell, I love to make cookies. They are easy to make, can take them anywhere and I would be hard pressed to find a single person who doesn't like cookies!

Scarlett shared this recipe with me. It was the first cookie I made when I got back to NY. She kindly shared this link to  the recipe  with me.

Look at those sweet faces! All I heard was MORE, MORE!

                                                                                                       Scarlett's Amish Sugar Cookies

Number 5

There are two foods that are always in our house... bread and potatoes. 

I have made potatoes almost every night of our married life. Gabe's favorite is still mashed potatoes and a potato souffle I made many years ago.

Thank you Food.com for this wonderful recipe.

                                                              Honey Roasted Potatoes

Number 4

Another favorite cookie recipe of ours .  The kids in the neighborhood can't get enough of these! One of the boys brought home one to give to his Mom. When we took Max for his evening walk I saw the Mom. She asked if I owned a bakery! I just laughed and said no I just like to bake. She told me she loved the cookies and I whipped up another batch for them when they went back to Jersey.

The recipe is from Here.

I bought so many sprinkles in Florida this winter and can't wait to make this cookie with the new sprinkles for the kids. Sure hope they haven't given up cookies!

                                        Rainbow Sprinkle Cream Cheese Cookies

Number 3

We would eat at Sonny's Restaurant when we lived at Gregory's house.

I ordered ribs quite often and one night I wanted to try the "High Springs" Chicken. This is my adaption of the recipe.

Carol is my source for this recipe. This dish has also been called Alice Springs Chicken or Aussie Chicken.

Easy to make and enjoyed every single bite.

                                 High Springs Chicken AKA Aussie Chicken

Number 2

When I started the blog my original idea was to add some stories I liked and wanted to share. Also have a place where I can keep tract of the recipes I made.

I had no idea what "link parties" were. I was very lucky to meet some wonderful people that "host" parties and share a few recipes. I even had a few recipes featured!

Michelle's blog, Ms.enPlace is one of the blogs I to go to "party". If you get a chance, I hope you stop by and check out her little place on the web.

This recipe is her mom's and Gabe and I loved it.

Thanks Michelle's Mom!

Recipe rice-is-nice-but-taters-are-greater is a keeper.

                                                                                   Michelle Mom's Creole Oven Fries

                                                  Drum Roll..............................

Number 1

This cookie is delicious.  It is my all time favorite and by the number of hits this got, I hope others enjoy it also!

                                                     Jello Chocolate Chip Cookies

    

No Bake Granola

I happen to spot this recipe on Chelsea's Messy Apron. Adapted the recipe to the ingredients I had in the house.

I subbed the rice krispies for fiber one cereal and Watkins Caramel extract for the vanilla extract.

Couldn't stop picking on it all day. It's filling and really good.

Ingredients:

1/2 cup peanut butter ( used Skippy Honey Nut PB)
2 tablespoons honey
1/2 teaspoon vanilla extract ( used Watkins Caramel Extract) 
1/8 teaspoon salt ( didn't use)
1 cup Old Fashion Oats
1/4 cup oat flour ( Added the oats to the Magic Bullet and pulsed them to a fine powder)
1/4 cup rice krispies cereal ( used Fiber One)
3/4 cup add ins-add 1/4 of a cup of 3 things you really like- raisins, sunflower seeds, almonds, dried fruit.  

Directions:

1. Combine the peanut butter, vanilla ( I used the caramel) and honey in a small saucepan.

2. Heat on low. Stir constantly, you don't want anything to stick. I sprayed the pot with a cooking spray just to be on the safe side.

3. Combine the oats, the oat flour (that I pulsed in the Magic Bullet, can also use a food processor or a blender). Add the cereal.

4. Add the peanut butter mixture to the bowl with the oat mixture and make sure its well combined. It's going to be thick and sticky but keep on mixing till everything is coated with the peanut butter mixture. 

5- Take your little add ins and mix again until well combined.

Turkey and Mashed Potato Croquettes

Cooked last of the thanksgiving turkeys I bought on sale. We both enjoy turkey so no problem having it few more days.

Gabe is my potato guy so he had two of his favorites combined in one yummy little croquette.

I adapted the recipe and original can be found on Southern Food

Ingredients:

2 cups finely minced leftover turkey ( used part of the leg meat and added the meat to my food processor to mince)

1 cup seasoned mashed potatoes ( sauteed 1/4 of a onion and 3 cloves of garlic in 1 tablespoon of butter and added to the mashed potatoes) 

1 tablespoon fresh parsley ( cut fresh parsley and added it to the food processor with the turkey and minced together)

Sauce:

2 tablespoon butter
3-6 green onions, few inches of the green thinly sliced
4 tablespoon flour
1/4 cup turkey stock
1/4 cup milk

Coating:

1/2 cup all purpose flour
2 eggs- well beaten
2 cups panko

Directions:

Combine the turkey, mashed potatoes and parsley.

 In a saucepan over medium heat, melt the butter. Add green onions and cook, stirring, for 1 minute. Add  flour and stir until well blended. Stir in turkey broth and milk and continue cooking, stirring for about 2 minutes. 

 Combine  turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put panko in another bowl.

Shape croquette mixture into croquettes (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with panko. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. 

Let the croquettes stand for about 30 to 45 minutes, I put them back in the fridge-covered.

Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. 

 It doesn't have to be Thanksgiving to enjoy these!

This would also be a great way to use leftover chicken.

MM 82 Weeks

                                             

We never had a dog that loves arm pits like Max does. Every night before Gabe goes to sleep Max has to jump on the bed to give Gabe a sniff or two.

Maple and Brown Sugar Pork Tenderloin

This is a tale of two pork loins. I was able to pick up a tenderloin at a great price. The only problem, I came down with a horrible virus a few days after I bought it.

It sat in the refrigerator for about a week and I knew I had to do something with it. I cut it in half and made this recipe from six sisters stuff. 

You really should not cook when you have a temperature and just want to curl up in a warm bed. I overcooked it and it wasn't what I expected. I knew it wasn't the recipe, it was me and I wanted to try it again.

I had the second half and when I was feeling better and Gabe was sick of soup. I got the pork out and wanted to give it another whirl.

Like I said, I knew it was a good recipe.

Ingredients:

2 pounds pork tenderloin

salt and pepper to taste

1 clove garlic, minced

2 tablespoons pure Maple syrup *

4 tablespoons Dijon mustard

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon balsamic vinegar

1/2 tsp. dried crushed thyme

1 tablespoon cornstarch

1 tablespoon water

Directions:

Go to the Six Sisters Site to cook it in your crockpot. 

To cook in oven:

Prepare a 8 X 8 dish.

Wash and pat dry the pork

Place pork in prepared dish

Sprinkle pork with salt and pepper

Combine garlic,brown sugar, balsamic vinegar, Dijon mustard, honey, maple syrup and thyme.

Pour over pork in the prepared dish.

Place in preheated 350 degree oven for 45 minutes or until internal temp of the pork is 150 degrees

Once pork is done, let it rest and make "gravy" with the sauce in the pan. Combine the cornstarch and the water and add to the sauce in the pan that the pork cooked in. Thicken it up a few minutes. Serve over the pork.

Avocado Chickpea Spread

Avocados were on sale and I picked up quite a few. I love chickpeas and the first thing I thought - this is a wonderful combination!

Becca from Amuse Your Bouche made this into a salad. I wanted something I could spread.


I also added some basil from my kitchen garden which gave it  extra flavor.

Florida tomatoes are coming in and the combination of the avocado and the tomatoes was perfect.


Ingredients:

15 ounce can chickpeas- drained and rinsed

1 Avocado

Juice of half a lime

3 tablespoons fresh coriander- chopped ( used  basil - chopped  and  chiffonade for garnish)

2 spring onions sliced

salt and pepper ( didn't use- chickpeas in the can has lots of sodium and sure didn't need extra- this is my own personal taste)

Directions:

Once I drained and rinsed the chickpeas I placed them in a small bowl.

Cut the avocado and scooped out the pulp and discarded the skin and pit. Placed the avocado in the same dish as the chickpeas since they were going for a whirl in the food processor soon.

Placed the chickpeas and the avocado into the food processor with the lime juice and onions and pulsed a few times. Added the basil last and gave that a very short pulse.

You can season to taste. I thought about adding some Cajun Spice but when I tasted, it was good to go.

Remove from the food processor and place in a small clean bowl and refrigerate until cool.

Placed between a sliced tomato and served with additional basil which I chiffonade for garnish.

MM 81 Weeks

Gabe giving Max some extra loving,especially since it was his idea to take Max to the vet last week. Max really hasn't forgotten it was ALL Gabes idea. 

8th annual chili contest in Jasper, Florida

I am so glad we went to this! It's marked on the calender for us to go again next year.

Very nice ladies from the North Florida PAWS and they make good chili!

This is Mr. and Mrs. Daniels- we loved their chili! They got our vote. Gabe had sweat popping out when he had some, I had to get that sour cream to cool my throat down.

Whipped Cauliflower Gratin

I found this recipe on Cupcakes & Kale Chips. I knew I would love this but my honey isn't a cauliflower lover. Timing is everything. Gabe's friend Neil stayed with us for a week and while the guys were eating hamburgers, I had this. 

Everyone was happy and I would make this again. 

Ingredients:

1 head cauliflower
1/2 c plain Greek yogurt (I used Chobani 0% plain)
1 egg
1/2 c Parmesan cheese, divided ( I used 1/4 cup of Parmesan in the first half of the recipe and then topped it off with a Mexican blend)
1 T chopped chives *
1 t kosher salt
freshly ground black pepper

paprika, optional ( used smoked paprika)

Directions:

Preheat your oven to 400°F, and Lightly spray 4-6 ramekins, I used a 8 x 8  baking dish 

Preheat oven to 400 degrees.

Cut the cauliflower into large florets, toss ( or add it to your compost pile if you have one) the tough stem, and steam over boiling water until very tender.

While the cauliflower is steaming, place the Greek yogurt, egg, ¼ c of the Parmesan cheese, chives, salt, and pepper into a blender or food processor, and process until thoroughly combined.

Once the cauliflower is tender, add it to the food processor or if you are using a blender, add it to that, and puree until smooth.

Add the cauliflower mixture to the baking dish, and sprinkle with remaining Parmesan ( I used the rest of the Mexican blend), and paprika, if desired.


Baked for 15-20 minutes, or until heated through and browned on top.

* fresh chives from my little kitchen garden.