Not only is this salad beautiful to look at but it’s really wonderful to taste too and enjoy and savor, because you will be for a while as it’s pretty large salad.
When you get done eating this you will not be hungry for a long time. Included in it are some of today’s superfoods of tuna that’s very high in protein and good for your brain, and high in selenium. Then joining the quartet are chickpeas which are very high in fiber and protein, and feta cheese, which is very low in fat in calories for the most part.
- Good quality kitchen scale put your bowl that you’re going to eat in on it first before turning it on.
- Set your scale to ounces and measure out 2 oz of baby organic spinach, filling and tell you’ve got 2 Oz.
- Zero out your scale again, and then fill your bowl until it says 2 oz feta cheese.
- So your scale to grams now and then fill it with chickpeas until it reads 130 grams.
- Open 1 Starkist low sodium tuna packet that is 130 G. (You don’t have to weigh this. It’s already premeasured in single serving packages that you simply tear open.
1 tablespoon of pine nuts, used Trader Joe brand.
- 2 teaspoons of Good Seasons Italian salad dressing. The recipe I used was made with half water and half oil, so you can use twice as much of it. The dreswing adds richness and healthy omega-3 fatty acids to your salad yet still captures the flavor of the dressing.
- I made my Good Seasons Italian dressing with extra virgin olive oil which is really good for you. You can also make it with grapeseed oil which has a very high amount of vitamin e in it, Pompeian brand has 25% vitamin E Period a huge difference over olive oil.
- Without the salad dressing it comes in at 430 calories.
After cooking in my slow cooker for 8 hours, until very tender. It may vary for you just cook them in your slow cooker until they’re tender and you can cut them with a knife easily.
I scooped out the seeds and all the pumpkins and discarded them. I know you can do a trillion things with those pumpkun seeds but to pick them out of all the stuff that coMrs out of the pumpkins, wasn’t on my list! If one of you wants to tell me an easy way to separate pumpkin seeds from the fibrous flesh, just let me know and I’ll try it next time!
There is only one of me and I am sick with a cold and it’s a miracle I was able to do this. I enjoy cooking but not so much the dishes! 😉
Make ahead tip:
The cooking of the pumpkin could be made ahead or even cooked overnight. And then use your immersion blender or you can put it in the food processor the next day adding the other ingredients.
I will be turning my still life digital painting into a wonderful southwestern Native American soup.
To this wonderful, soul satisfying Autumn soup brimming with flavors from America.
The ingredients highlight two of the “Three Sisters” in Iroquois mythology corn and pumpkin together. They are very nicely in this wonderful very American soup.
First I will be cooking the pumpkins first, which I will do in my very large, oval shaped, transportable Crock Pot.
Another test pumpkin is cooking in a small round pan with water at 400 degrees for 40 minutes and 20 minutes at 300 degrees, in my Cuisinart convection oven.
My test worked nicely.
“Pumpkins are squash, corn and beans are known as the three sisters in Iroquois mythology and were Mainstays of the Agricultural societies of the Americas before the European Conquest” – Jeffrey Alford & Naomi Duguid.
- After the pumpkin was cooked I took and removed as much of the skin as I could, and the rest I figured I would just pulverized it. After all we eat the skins of zucchini and other squashes so I couldn’t see how it harm me, and it didn’t, plus it gave the soup a pretty color and added fiber.
- I took my Cuisinart immersion blender that I so Happily One on Foodbuzz.com, when I was a Featured Publisher there. I probably still would be but I decided to build my own sites instead of investing my efforts there. I made some great friends there like Chef Chuck Kerber. There was a cooking contest created by John Spottingwood and out of all the people in the world- I won the contest and the Cuisinart immersion blender food processor set. So it’s a very special immersion blender almost 10 years later from the time I won it.
- I’ve been added to cups of the Cascadian Farms frozen corn that I had thought on the range for an hour, and then took the blender and mixed all of it together, including the sauteed onions that I cooked in the microwave for 3 minutes to soften.
- I stirred in some new Mexican chili powder and little bit of salt and another seasoning that would go really well with it is the Mrs. Dash Southwestern Chipotle salt free seasoning.
- Serve this with cornbread biscuits, home made bread or whatever you like.
Adapted from Jeffrey Alford & Naomi Duguid, from “Flatbreads & Flavors.”
Text written by and compiled by Paulette Motzko. Recipe adapted from Flatbreads and Flavors recipe by Jeffrey Alford and Naomi Duguid
Photography and Digital Photo Arts by Paulette L. Motzko, PLM Studios, Las Vegas, Nevada.
Copyright October 2017.
October 19th 2017 12:54 P.M
Updated October 20th, 2017
Recipe adapted by Paulette Le Pore Motzko
From Pumpkin and Corn Soup from Flatbreads & Flavor’s by Jeffrey Alford and Naomi Duguid.
- 2 tablespoons corn oil, canola or olive oil
- 1 medium yellow or white onion, diced and sauteed. I simply put the 2 tablespoons oil and chopped onion in a clay microwave proof casserole for 3 minutes, stirring every minute. That way my eyes didn’t water!
- 1-1/2 pounds peeled and seeded pumpkin, 4 cups, cut into 1 inch cubes.
- 2 cups Cascadian Farms frozen organic corn
- 4 cups organic low sodium chicken broth (or you can use vegetable stock if you like
- 1 teaspoon salt, or to taste
- Ground New Mexico chile pepper to taste
- Garlic to taste
The inspiration for making this Artisan Bread Topping was when I went to the Texas Star Oyster Bar at the Texas Station Casino. With their fabulous seafood dishes they serve the best sourdough abs pumpernickle rolls that have a topping similar to this.
I photographed the roll and the topping on the breads “Evernoted it”, so I could make my own.
- Equal proportons of
- Sesame seed
- Poppy seed
- Unsalted, roasted sunflower seeds. (I used 365 Organics)
Mix all together and use on your favourite bread and roll recipes.
Have a blessed day!
Recipe & photos created by Paulette L. Motzko.
October 19th 2017 3:14 p.m.
Bob’s Red Mill Gluten Free Pancake Mix – 1-1/2 cups
Extra Virgin Olive Oil – 2 tablespoons
Soy milk or almond milk – 1 cup
Ground cinnamon and a Shaker container
Confectioner’s sugar in a Shaker container
Orange flower honey or clover honey
Mix all ingredients until well Blended and lumps are removed from the batter. You can dilute this with more almond milk or soy milk if you like, it’ll just make the pancakes cook faster and be thinner.
Bob’s Red Mill recommends portioning the pancake batter out 1/4 cup and a Time. To make this very easy I just use a stainless steel ice cream scoop that I spray with canola oil spray.
- Three 2.6 oz. Packages of Starkist low sodium chunk light tuna in water
- One egg
- Mrs. Dash lemon pepper seasoning
- About 1/2 teaspoon of fresh thyme. I used some Winter Thyme that I grew that was non GMO, and open-pollinated from Sustainable Seed Company. It’s an awesome seed company they really high quality.
- About 1/4 cup – 1/2 cup of Panko bread crumbs. It depends on how big your egg is and the kind of tuna you use. Just mix it up Panko bread crumbs so that the egg binds with tuna, it holds together nicely. You don’t want to add too much bread crumbs though, or else it’ll make your cakes dry.
Once you mix everything together form into patties and then dip again into the Panko bread crumbs period on a Clean Plate set aside the formed patties and bring to a hot skillet, preferably non-stick, I use my copper chef pan, which he eats really fast and you really don’t have to use much oil at all in it in the pan. When I’m making something like this I just brush on some extra virgin olive oil in the pan, and that’s enough to cook it and brown the Panko bread crumbs. I also push the browned patties against the side of the pan to brown the sides of the patties without having to fry them in deep oil.
Serve with lemon wedges parsley, which I didn’t have, tartar sauce, mayonnaise vegan or regular, or catch up like my mom used to serve with hers. Mom made her tuna patties with crushed-up Ritz crackers, which makes it really good and you can also alter the recipe in that way and just make him with Ritz crackers if you want mom would be really happy I know.
Recipe, photography and digital photo arts by Paulette Le Pore Motzko.
The entire 1st post was destroyed and I have to redo it.
The good news is, I will do it on my tablet with my Bluetooth keyboard and I will type like a bat Outta hell!
I know what the recipe is and I will print it again, and I take a “Lickin and keep on Ticking” kind of like the ever-ready bunny….
But I learned from this mistake, so hopefully it will never happen again.
All future posts will be done on my Tab S2 on Microsoft Office Professional and copied and pasted on the site.
Though my first attempt at posting this recipe went up in smoke before my eyes like burnt toast, my second attempt is a keeper and like the Phoenix Rose From the Ashes!
Second time is a charm….
1 Box of Swanson Organic Vegetable Stock
1 large bottle of V8 Low Sodium Vegetable Juice
6 cups organic kale
6 cloves garlic, minced
2 cans of Bush’s low-sodium garbanzo beans, drained and rinsed
1 14 oz. can of Bush’s low-sodium cannellini beans or your own cooked beans
2 tablespoons of extra-virgin olive oil
1/2 of a large purple onion, chopped
One 14 oz. can of Hunts tomatoes, undrained, or other brand
2 medium zucchini, sliced
Mrs. Dash Herb and Garlic Seasoning to taste and Badia Seasoning Complete to taste
You can add cooked rice to this, cooked pasta and whatever proportions you like.
Serve with a slice of homemade bread and or flatbread and a great quality Reggiano Parmesan shaved on to the soup.
June 18th 2017 at 4:17 p.m.
Writing & Photography & Digital Photo Arts by Paulette Motzko,
PLM Studios, LV, NV.
- Saute the Purple Onion with 4 cloves of garlic that’s been minced. Saute until the onion becomes soft but before you burn the garlic!
- Add in all the other ingredients and bring to a simmer in either a 6 quart dutch oven, as I did or in a crock pot or whatever large stock pot you have.
- Simmer on low until the kale is tender and the zucchinis are tender.
- Feel free to use any kind of stock you one for this and also very the vegetables anyway you like.
The finished bread with a fine, moist and tender crumb and crisp crunchy crust.
Delicious with your favorite soup or Minestrone or my Clean Out The Fridge Southwestern Soup shown above.
Original recipe for Quick Sourdough Starter and San Francisco Style French Bread by Rita-Davenport adapted by Paulette Motzko.
November 29th, 2016
Updated December 3rd, 2016
Photography by Paulette Motzko
Copyright November 2016
This bread begins with this Quick Overnight Starter consisting of:
2 cups warm water hundred (105 degrees F), 1 envelope active dry yeast or 1 tablespoon, as called for in Rita Davenport’s recipe, 2 cups all-purpose flour.
Simply mix all the ingredients together and put it in a large bowl covered only by a paper towel or a cotton kitchen cloth for 24 hours. I put mine and then clean kitchen sink because when I mix the active dry yeast it was “exploded” and it will make the sourdough starter expand.
After the 24 hours the starter is ready to use in any recipe.
I put mine in a large Wide Mouth Mason jar to use and store.
When you replenish the starter, you simply mix in equal proportions of flour and the warm water and then let it sit out for another 8 hours to bubble around.
San Francisco-style French Bread
One and a half cups warm water about 105 degrees Fahrenheit
1 envelope active dry yeast or one tablespoon
1 cup sourdough starter
2 teaspoons granulated sugar
2 teaspoon sea salt
5 to 6 cups of unbleached all-purpose flour
More water if needed to get the right temperature so the dough is not to dry. This bread is best when the dough is nice and moist to the touch and that way the interior will be tender and, cooking with a pan of water that forms steam inside the oven, the outside crust will be nice and crisp.
I invested in 5 silicone basting brushes and I absolutely love them! So use them for marinades comma use them for brushing oil in my non stick skillets and in my other saute pans, and in. In the case of making this bread, it’s awesome to brush the water on the ropes before they go into the bake.
If you like baking like I do, the silicone basting brushes also come in handy for brushing on egg white or egg yolk to other baked items. And you can put them in the dishwasher and the bristles never come out.
The Bread How To:
For starters, I cleaned out both my sinks in the kitchen and I reserved all the flower that would be used for the bread in a large Pyrex measuring cup.
I put my large Rubbermaid cereal container that contains my unbleached all-purpose flour and whole wheat flour and put them in the sink. That way flour doesn’t get all over the place and I can just wash any flour down the sink, set of making a mess all over my counters. If you simply don’t like my way of doing things, simply don‘t do it -and do it your way! That’s what I did that made it very easy and awesome and I loved it so much I thought I would share what worked for me…. and that’s what a blog’s all about ain’t it?
Mix the yeast with water and let it sit until it gets bubbly about 5 minutes.
Add in the sourdough starter, 2 teaspoon sugar, salt and enough flour if she can mix it with your KitchenAid mixer with the dough hook. What you want to see is a nice moist though. You do not want this dry or it will make your bread dry and heavy. It’s better to add less flour than more when you’re making bread because you can take the flour out of it but you can surely add a little bit more into it later.
Once you get a wonderful texture on your bread, and it starts holding shape, knead the bread in your KitchenAid mixer on the setting one or two, or by hand about 10 minutes.
You’ll know it’s needed enough when it holds together nicely, but the dough still feels a little moist to the touch.
Grease a bowl with nonstick canola oil or avocado oil spray and put the nicely needed round ball of dough in the oiled bowl. Spray some of the non-stick spray on top of the dough ball, that will assure that your dough will not dry out.
Cover with a clean kitchen or a paper towel and let rise for about one or two hours until it’s almost doubled in size, checking after 1 hour.
After the love has risen, Anna very nice clean empty work area to buy the dough into two equal portions. I love my 16 by 20 marble slab that I got from Sur La Table and I use a dough cutter that I got from a restaurant supply to cut the dough in half.
Shape into two long loaves, about 10 inches to 13 inches long by 3 inches wide. this time around was the first time I baked my French bread in actual French bread baguette pans and it made a huge difference in the way the finished bread came out. I bought my French bread baguette pan on Walmart.com. Make sure that if you buy one that it fits your commercial oven because many of them are not made to fit inside a home oven. Make sure and check the dimensions of what your oven is and make sure the pan you order isn’t for a professional Bakery!
These look like they came out of the French Boulangerie.
Pre-heat your oven – 400 degrees Fahrenheit and put inside the oven a large pan full of water, which will create steam inside of your oven when the bread bakes. This help form a crisp, wonderful crust.
Form you’re so heads into too long baguettes. Try and get the Brita skinny as you possibly can. How I did mine was I held up the two halves and then I form the baguettes in midair just kind of holding them letting the weight of the dough stretch them out. can I turn the do the opposite way in Hip stretching until the dough looked the way I wanted.
Take your to put them inside a guy get paid if you are lucky enough to have one, and spray with nonstick spray and then sprinkle with a little bit of cornmeal. When I sprinkle the cornmeal I went over my sink so that all the excess would go in my sink instead of all over the place.
Set the pan(s) in a warm place and let the dough rise until doubled in size.
Brush the tops of the loaves with water with a pastry brush. With a very sharp knife make diagonal slashes in the tops of the loaves as shown here.
Bake in the preheated oven for 45 minutes or until the crust is golden brown and sound hollow when tapped.
Remove from the baking sheet and cool on a wire rack- also a very wonderful thing to have if you are a baker.
Anyone that gets one of these wonderful loaves will be genuinely touched and you’ll warm their hearts. Make some homemade soup and put it in mason jars and give a bag at at this wonderful bread to some of your dearest people with it.
Written by Paulette Motzko
Copyright November 2016
Any leftover starter you have can be used on countless other wonderful sourdough dishes, such as the Sourdough Molasses Cookies.