Friday, March 15, 2013

Goode St. Barns .....pastel on sanded paper.

A Pastel is a drawing or painting done with a soft, chalk-like pastel "stick" composed of powdered pigments held together with an aqueous gum binder.

In appearance, the pastel stick essentially looks like a piece of chalk, although it is actually somewhat softer and smoother.

A drawing or painting created with this kind of stick is called a Pastel. An artist who works in the medium of pastels is called a "Pastellist".

I could teach you how to paint in pastels or make soup!

Italian Wedding Soup on the Light Side

I got this recipe from

1 Cup diced onion
1 Cup of diced celery
1 Cup of diced carrot
1 Cup of diced turkey ham
1 Tbsp of minced garlic
2 Tbsp olive oil
6 Cups low - fat chicken broth
1/2 lb ground turkey
1/4 Cup Italian seasoned breadcrumbs
1/2 tsp fresh pepper
1 egg
1 of drained and rinsed cannellini beans (15 ounce)
2 Cups of fresh whole spinach leaves
2 eggs
1/2 Cup parmesan cheese, grated

1 Sweat the onions, carrots, celery, ham and garlic in 2 T. of olive oil in a soup pot until soft, add 6 cups of chicken broth; simmer 15-20 minutes.
2 Mix ground turkey with bread crumbs, salt, pepper and egg. Drop in simmering soup with a melon baller and cook until the meatballs float to the top (about 10 min).
3 Stir in 1 15 oz can of cannellini beans, drained and rinsed, 2 cups of whole fresh spinach leaves. Simmer 2 minutes.
4 Combine 2 beaten eggs with 1/2 cup parmesan cheese and whisk in soup off heat.
5 Serve with crusty bread and a salad ! It is yummo !
6 This recipe is dedicated to my little guy with Autism and my hope for a cure. If you want to know more about the devastating effects of Autism.

My Notes
Use turkey kielbasa in place of ham I do not add eggs to soup just sprinkle with Parmesan

Saturday, March 2, 2013

Blueberries and Blue Painting

Blueberry-Ricotta Pancakes

Source: © EatingWell Magazine

Total Time: 40 Minutes
Yield: 4 servings, 2 pancakes each
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.