Kathleen Rowland's Blog, page 7
June 19, 2016
Easy as pie– cooking steel cut oatmeal with quinoa!
I had steel cut oatmeal left over after making Irish brown bread. You can’t put steel cut oatmeal in the microwave and expect it to taste good.
Here is my recipe which adds quinoa (a seed rather than a grain).
Ingredients for 4 servings:
1/2 cup steel-cut oats
1/2 cup well rinsed quinoa
1/2 cup dried fruit of any kind
Pinch of salt, if desired
1/2 teaspoon ground cinnamon
4 cups (32-ounces) water
maple syrup, peanut butter (chunky or smooth) or raw honey for topping
your favorite toppings such as; toasted walnuts, sliced almonds, dried or fresh mango, dried cranberries, dried cherries, hemp seeds, sliced apple, bananas, fresh or dried blueberries, sliced strawberries, raspberries
Directions:
Pour 4 cups of water into a Dutch oven, add all ingredients except the toppings, bring mixture to a boil which happens within 5 minutes, turn off the heat, give it a stir, and let it sit overnight. Easy as pie.
In the morning open the lid. The quinoa and steel-cut oats absorbed the water.
June 18, 2016
Kathleen’s red potato salad
Leave the potato skins on. That’s where the nutrients reside!
Ingredients:
1 1⁄2 lbs uncooked red potatoes
3 slices turkey bacon (Louis Rich or other brand name)
1⁄2 cup scallions, chopped
1⁄4 cup reduced-calorie mayonnaise
2 tablespoons red wine vinegar
2 tablespoon fresh parsley, chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper, freshly ground
Directions:
Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters.
Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended. Yields about 3/4 cup per serving.
June 14, 2016
Reading Deadly Alliance at The Ripped Bodice in Los Angeles
Owners of the all-romance bookstore, The Ripped Bodice, invites Lady Jane Salon OC (organized by authors Beth Yarnall and Louisa Bacio) for a takeover every second Sunday afternoon of the month. Four of us ( Maggie Marr, Stacy Wise, Jenn LeBlanc, and I) read passages from our latest releases. Wine was available courtesy of Beth, and I made Irish Brown soda bread, served with gooseberry and rhubarb (the big hit!) jam and butter. The Ripped Bodice was packed with about 25 readers seated in folding chairs in front of the stage (where authors read) which was the front window!
Deadly Alliance is on discount today for 99 cents!
Below is my brown soda bread–
June 5, 2016
I bought two jars of Follain jam to serve with homemade brown soda bread.
Follain makes jams and preserves in Ireland, the country teeming with rolling green hillsides, old castles, and legendary warm hospitality. I will serve brown soda bread with Follain jam and Kerrygold butter a week from today, at The Ripped Bodice Bookstore in Los Angeles. I will read scenes from my book, Deadly Alliance. My book takes place in Lake Arrowhead, California and Malihide Village, Ireland.
Kemberlee Shortland, co-owner of Tirgearr Publishing in Ireland, took generous time to give me some insider information, and here it is below:
The West Cork village where Follains is made is called Ballyvourney…bal-ee-vor-nee. It means ‘town/place of the beloved’. In Irish it’s spelled Baile Bhúirne. Baile/bally means place, town/village and is pronounced ball-ya. Bhúirne is also spelled Mhúirne is pronounced voor-neh which became voor-nee in English. https://en.wikipedia.org/wiki/Ballyvourney If you look on this page, you’ll see Coolavokig listed…that’s where we lived…Coolavokig Lower. SO much history in the region. Emphasis on SO
June 1, 2016
My low calorie CALZONES– yum!
Calzones are great with low calorie turkey sausage and lower calorie mozzarella.
Ingredients
2 servings cooking spray
1/2 lb lean turkey sausage, cooked and crumbled.
1/2 medium onion, chopped
1 medium garlic clove, minced
1 tsp Italian seasoning
1/8 tsp salt
1/4 tsp pepper
1 (13.8 oz) can refrigerated pizza crust dough
1 cup shredded fat-free mozzarella cheese
1 cup marinara sauce, warmed
Instructions
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
In a large skillet over medium-high heat, cook beef, pepperoni, onion and garlic, stirring frequently and breaking up meat as it cooks, until beef is no longer pink, about 5 to 8 minutes. Stir in Italian seasoning, salt and pepper; drain and remove from heat.
Divide dough evenly into 4 pieces; pat each dough piece into a square. Spoon beef mixture evenly onto each square, leaving a 1/2-inch border; top evenly with cheese.
Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place on prepared baking sheet. Bake until lightly browned, about 10 to 12 minutes. Serve with marinara sauce.
Serving Size: 1 calzone and about 2 1/2 heaping tablespoons sauce per serving
May 29, 2016
Today I baked Irish Brown Bread!
Try your hand at making this authentic Irish bread which has only four ingredients! This recipe is courtesy of Kemberlee Shortland. The Shortland couple, Kemberlee and Peter, are the publishers of Tirgearr Publishing in Ireland.
I will serve the brown bread on June 12th when I read from Deadly Alliance, a romantic suspense published by Tirgearr. This reading opportunity takes place at The Ripped Bodice, a bookstore in Culver City just for romance.
Brown bread…
2 cups steel cut,
coarse whole wheat flour
2 cups buttermilk
1 teaspoon baking soda
pinch of salt
Whack it all in the bowl at the same time and mix. Don’t overmix but be sure there aren’t any flour lumps. Oil or butter a bread or cake tin and put the dough into it. Let it sit while you’re heating the oven to 375F. When it’s up to temp, put it in the oven and set the timer for about 45-50 minutes. I test with a toothpick like a cake. It’s a damp bread so will be a little moist inside, but as long as the toothpick comes out relatively dry, you’re grand. If you want it drier, leave it in a little longer. When it’s done, leave it on a drying rack in the pan for about 15 minutes before turning out. Cool top side up, or on it’s side if you used a loaf tin. If you want a crunchy/firm crust, let it cool naturally. If you like the top softer, put a teatowel over the top which will trap in some of the steam. Serve warm with lots of butter and jam. Also toasts well, and makes excellent sandwiches. You can even make scones out of this dough, just reduce the cooking time.
May 15, 2016
Carrot-ginger soup is trending these days!
I can tell you why Carrot-ginger soup is trending. Stars such as Ali Larter make it.
This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.
2 tablespoons extra-virgin olive oil
1/2 cup chopped white onion
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
1 tablespoon lemon juice
14-ounce can coconut milk
Freshly ground black pepper, to taste
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.
Ali Larter writes, “We are so over-sauced, -oiled, -vinegared, and -cheesed. Lightly steam some veggies, with just a touch of sea salt to remember how delicious they can be.”
From Kitchen Revelry by Ali Larter. Copyright © 2013 by the author, reprinted by permission of St. Martin’s Press, LLC.
May 11, 2016
Mushrooms and Tofu in Lettuce Cups– yum!
3/4 ounce dried shitake mushrooms
2 tablespoons hoisin sauce
1 tablespoon lime juice
2 tablespoons roasted peanut oil
10 ounces fresh shitake mushrooms(chopped)
3 medium garlic cloves, minced
1 tablespoon minced ginger root
1 Thai chile or two jalepenos, stemmed, sedded, and minced
12 ounces extra firm tofu, drained, pressed, and cut into 1/4 inch dice
12, large Boston lettuce leaves
Pour 1 cup hot water over dried ‘shrooms-allow to soak for 10 minutes. Remove mushrooms, strain liquid and combine with hoisin sauce and lime juice. Set aside.
Chop softened mushrooms.
Heat peanut oil. Cook fresh mushrooms for about 4 minutes. Add chopped dried mushrooms, garlic, ginger, and chile. Stir fry for one minute. Add tofu and cook until lightly browned. Add hoisin mixture and stir fry until the sauce reduces to a thick glaze. Cool slightly. Spoon mushroom mixture into boston lettuce leaves. Roll up and chow down.
May 4, 2016
We’re flying to visit son, Jeff, and his family who live hundreds of miles away.
My suitcase is packed with just enough room for my husband, Gerry’s stuff. Just the two of us are flying down from California to be with the four of them in Texas. Jeff made reservations for a Mothers’ Day brunch. He asked if we’d like to watch Mary Grace play soccer. Of course we would. We like doing whatever they do in their busy lives. Fourteen-year-old Clare is excited to be going to a dance on Friday. It’s fun to get in tune with the rhythm of their lives and cheer them on with whatever that is. In turn, they like hearing about our lives.
As a parent, I’ve devoted many of my adult years nurturing five children, and now I enjoy new intimacy and joy with my husband. Life as an empty nester with Gerry Rowland is just beginning!
May 3, 2016
After two weeks, a package to my cousin finally arrived!
On April 11th I mailed a bereavement shawl to my cousin who lost someone very dear to her I hoped this item would give her comfort. Women in our church knit them and not only donate their time but won’t accept donations. They just want the shawls to go into the world, and in time recipients often give them away to another grieving person.
It finally arrived today. At one point it almost arrived but then someone sent it back again!
DATE & TIME
STATUS OF ITEM
LOCATION
May 3, 2016 , 10:02 am
Delivered, In/At Mailbox
SIOUX CITY, IA 51109
Your item was delivered in or at the mailbox at 10:02 am on May 3, 2016 in SIOUX CIY, IA 51109.
May 3, 2016 , 5:08 am
Arrived at Post Office
SIOUX CITY, IA 51101
May 1, 2016 , 3:44 pm
Arrived at USPS Destination Facility
SIOUX FALLS, SD 57104
April 29, 2016 , 6:05 pm
Departed USPS Facility
FRESNO, CA 93706
April 26, 2016 , 7:20 am
Arrived at USPS Facility
FRESNO, CA 93706
April 26, 2016 , 3:48 am
Departed USPS Facility
WEST SACRAMENTO, CA 95799
April 25, 2016 , 6:54 pm
Arrived at USPS Facility
WEST SACRAMENTO, CA 95799
April 25, 2016 , 7:02 am
Arrived at USPS Facility
FRESNO, CA 93706
April 23, 2016 , 9:33 pm
Arrived at USPS Facility
WEST SACRAMENTO, CA 95799
April 22, 2016 , 11:58 pm
Departed USPS Facility
FRESNO, CA 93706
April 19, 2016 , 2:25 am
Arrived at USPS Facility
FRESNO, CA 93706
April 18, 2016 , 11:04 am
Departed USPS Facility
SAN JOSE, CA 95101
April 17, 2016 , 11:18 pm
Arrived at USPS Facility
SAN JOSE, CA 95101
April 17, 2016 , 10:17 pm
Departed USPS Facility
SIOUX FALLS, SD 57104
April 16, 2016 , 2:52 am
Arrived at USPS Destination Facility
SIOUX FALLS, SD 57104
April 14, 2016 , 5:42 pm
Departed USPS Facility
FRESNO, CA 93706
April 13, 2016 , 1:54 pm
Arrived at USPS Facility
FRESNO, CA 93706
April 13, 2016 , 12:52 am
Departed USPS Facility
ANAHEIM, CA 92899
April 12, 2016 , 10:27 pm
Arrived at USPS Origin Facility
ANAHEIM, CA 92899
April 11, 2016 , 5:05 pm
Acceptance (SSK)
IRVINE, CA 92623
