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Thursday, June 28, 2012

How to Cut up Leafy Herbs

Are you growing herbs in your garden this summer? Nothing tastes better than garden-fresh herbs, except maybe garden-fresh tomatoes, peas, lettuce, berries,.......

Here is a quick and easy way to cut up herbs. I'm using fresh basil in this demonstration. Pick the amount of basil you need.

Stack leaves, largest on bottom, smallest on top.

Roll leaves together lengthwise.

Cut these rolled leaves into thin strips.

Ta-da! Uniform pieces, quick and easy. 
Bon appetit!

Sunday, June 24, 2012

Good Things Will Come

I love this story from President Holland about his experiences as a young father.
He reminds us that no matter how challenging the way, good things will come to those who embrace the gospel of Jesus Chris.

You can read the entire talk here.

Wednesday, June 20, 2012

Greek Yogurt and a Recipe

Have you discovered Greek yogurt?Greek yogurt has become extremely popular in the last few years--for good reason! Compared to regular yogurt, Greek yogurt is creamier and tangier. Greek yogurt contains twice as much protein as regular yogurt, one third the amount of carbs, and half the sodium. But be warned: it also has less calcium and more fat (which you can avoid by buying low fat or no fat varieties). I still love my regular yogurt, and regular yogurt is a healthy food choice, but Greek yogurt is increasingly my go-to food as a sour cream and mayo substitute, a base for sauces, and as an ingredient in many dishes.

Recently my daughter shared this quick and easy recipe with me:

Shrimp Tacos
1 lb frozen shrimp, defrosted, peeled, and deveined
6 oz fat free Greek yogurt
1/4 cup chopped cilantro (substitute parsley if you don't like the taste of cilantro)
2 tablespoons fresh lime juice
1/4-1/2 tsp cayenne pepper, or to taste
1/2 head of cabbage, thinly sliced-about 5 cups (I used bagged coleslaw for this)
8 corn tortillas
4 teaspoons extra virgin olive oil
salt and pepper to taste

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots.  Set aside on a plate. Mix yogurt, cayenne, lime juice, cilantro, and salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about 4 minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Saute shrimp in two teaspoons of olive oil and season with salt, pepper, and a dash of cayenne pepper over medium heat just until done. They cook fast-be sure to watch them. Build your taco: place a scoop of cabbage on the warmed tortillas, top with shrimp and yogurt sauce----yum!

I made this a second time, using leftover fish sticks I had made for the grandkids. This time I made the sauce with no cayenne pepper and I used parsley in place of the cilantro. I just chopped up the fish sticks, warmed them, and added them to the taco like the shrimp. My grandkids liked the fish sticks better this way.

Sunday, June 17, 2012

" a Man!"

Fathers do so much for their families. Have you told your dad today how much you love and appreciate the things he has done for you?

This is a tender story and message from D. Todd Christopherson about his own father.

You can read the entire talk here.