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POPSQuinoa Porridge 1/2 cup uncooked quinoa 1/2 cup water 1 cup milk 1/4 tsp cinnamon 1 tbsp chopped walnuts 1 tbsp dried cranberries 1 tbsp raisins 1 tsp agave nectar (honey) 1 tsp plain yogurt (optional) *Serves one hungry person. Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.
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POPSQuinoa with Kale & Walnuts (corn kernals, lemon) Here’s what you will need to serve 3-4 people, as a side dish…. 6 cups kale, stems removed, finely chopped (1 medium head) 1 cup quinoa 2 cups low sodium chicken stock 2 tbsp olive oil 1 medium onion 3 cloves garlic, minced 1/2 tsp red pepper flakes 1 lemon, zested juice of one large lemon 1/3 cup white wine 1/3 cup (heaping) chopped walnuts, toasted 1/3 cup (heaping) corn kernels 1/3 cup parsley pinch freshly grated nutmeg salt & pepper Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes). Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper. Add kale, 1/2 of the lemon juice and the pinch of
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POPSBenner's Deer Fence/Netting for Larger Enclosures Benner's Gardens� high-quality fence/netting is especially created to boast maximum flex, strength and durability. The UV-treated black polypropylene mesh (1.75�) attaches easily to existing trees or Benner�s posts for superior protection from destructive deer and an aesthetically pleasing design. Our fence/netting comes in a variety of heights and weights that will accommodate all of your fencing needs. Each height of fence has an ultimate finished height that is approximately 6� shorter than the listed height. This occurs because when the fence is installed, it is flared out at the bottom and staked down to prevent animals from crawling underneath. When deciding on what type of fence is right for you, keep in mind that the Benner�s Perimeter Protector is 65% stronger than the Garden Guard Fence.
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POPSStoring Out of Season Clothes
My storage system for out of season clothing is very basic. I have clear plastic boxes with lids and I toss a handful of cedar balls into each box to deter pests. I also throw a humidity control desiccant packet into each container for good measure. I have one large box for coats, scarves, and hats, and another large box for business professional clothing like winter suits, dresses, and heavy slacks (they’re called underbed boxes on the Container Store website). Then, I have five smaller plastic sweater boxes organized by color: black, grey, blue, white/brown, and red/green. In case you’re curious, those are the only colors in my whole wardrobe — it’s oddly void of orange, purple, and yellow. There are a number of different ways to safely store clothing for the season. The basics are this: Bugs need air to breathe and dislike cedar oil in high concentrations. So, either store your clothing in an air-tight container or store it in a nearly perfect air-tight container and introduce ce
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POPSStoring wool clothing & things For storage of wool sweaters, a simple wash is usually best. Let dry completely. If you need to store in an airtight container, be aware that the natural oils may cause “sweating” and discolor, which is why we try to stay away from plastic bags. Gram has folded her hand-knit sweaters and set them on a cedar plank (it is just set on top of the shelf) in the closet since 1930. She has yet to have a single moth or bug. When you can’t smell the sharp cedar smell, you can freshen the plank with sandpaper. I think she replaces the plank once a decade. I do use clear plastic totes, but mine are not airtight and I check to ensure there is no moisture under the lids after the first few hot days. I have a handful of cedar cubes that I toss into a bag for each box. The hubby just cut up a piece of cedar for those. I have my first hand knit wool square from 1977, and have never had a problem with moths or bugs - to this day it is as soft as the minute it came off the needles
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POPSWhite Beans, Spinach & Tomatoes over Parmesan Toast 1. Preheat oven to 450°F. 2. Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes. 3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly, until the spinach is just wilted, 2 to 3 minutes. Remove from the heat and stir in basil (or pesto). Spoon the bean-and-spinach mixture over the Parmesan toasts and serve hot. Nutritional Information per Serving Calories 270 Carbohydrates 44 Fat 10 Saturated fat 2 Mono unsaturated fat 6 Protein 13 Cholesterol 4 Fiber 15 Potassium 497
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POPSRich Chicken Stock 5-6 pounds chicken parts 1 onion, coarsely chopped 1 carrot, peeled and cut into 1/2-inch segments 1 celery stalk, leaves reserved, cut into 1/2-inch segments 1 bay leaf, preferably fresh 10 sprigs fresh thyme 1 bunch parsley Olive oil for greasing Preheat oven to 425 degrees. Place chicken parts, celery stalk, onion and carrot into greased roasting pan. Roast, stirring every 20 minutes or so, for one hour. Remove from oven and pour the chicken and vegetables into a large stock pot, along with the bay leaf, thyme and celery leaves. Make sure to include all the drippings from the roasting pan, deglazing with water if necessary. Fill the stock pot with enough water to submerge the chicken and vegetables. Bring to a boil over medium heat, then reduce heat to a light simmer. Cook for at least three hours, skimming off impurities and replenishing water as necessary. After simmering for a minimum of three hours, strain the stock into a large bowl. If you wish, you can use the
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POPSCheaters Chicken Soup 1 onion, chopped fine 2 carrots, cut into thin half-moons 3 ribs of celery, chopped 5-6 button mushrooms, diced 1 clove of garlic, minced or pressed 1 sprig of rosemary, leaves stripped from the twig and chopped fine 1 tablespoon olive oil 3-4 grinds of pepper 2 quarts boxed chicken stock 2 chicken breasts, thinly sliced 1 cup cooked rice or small pasta (orzo works nicely) Heat a pot (at least 4 quarts) over medium-high heat. Add olive oil and all veggies/herbs. Saute until they start to brown and soften (7-8 minutes). Grind in pepper. When they've browned to your liking, pour in the chicken broth and adjust the temperature so that the veggies simmer gently. Taste the broth and determine if it needs any additional salt (those boxed chicken stocks can be awfully salty). Once the vegetables are softened, bring the heat up a little (you need a bit of a bubble going on, so that it's hot enough to cook the chicken quickly). Drop the chicken into the soup a few pieces at a t
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POPSMoroccan Cinnamon Pancake Mix 3 cups all-purpose flour (I used whole wheat flour) 2 tbsp sugar 2 tbsp baking powder 4 tsp cinnamon 1 1/4 teaspoons salt Mix these ingredients and store them in a jar. Once you want to make pancakes, take 1 +1/3 cups of the mix and add 2 tbsp of oil, 3/4 cup of milk (You’ll probably need more if you use whole wheat flour), 1 egg. Mix it together until it gets moist. Heat & grease with little bit of butter, a griddle or skillet. Using a ladle pour the batter & flatten it with the bottom of the ladle. Cook it for 3 minutes on one side, then for 1 minute on the other side. Serve them with jam & few strawberries.
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POPSNew Cook Survival Guide-Nigel Slater I think my cooking weakness is my shopping-not being familiar with interesting foods, still shopping like it is the 70's--the old casserole days. Not having ingredients in the house that will make a simple elegant dinner. I don't like to shop so I don't spend the time or have the curiosity to experiment.
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