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More Time at the Table

~ Cooking with Alyce Morgan

More Time at the Table

Monthly Archives: February 2017

Red Beans and Rice–More Time Style

24 Friday Feb 2017

Posted by More Time at the Table in Beans, Rice

≈ 3 Comments

Tags

Dad, Louisiana, Mardi Gras, New Orleans, Red Beans and Rice

Food-Beans-Red Beans and Rice whole bowl

I grew up with a dad who was born in 1907 out on a Mount Herman farm an hour and a half north of New Orleans. You didn’t have to live right in the city proper to be steeped in its deep, full, and varied food culture. His family was champion at cooking and eating together.  And whatever was available just might be on that stove. Insert turn of the century poor farm folk imagination here.

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Slow Cooker Horseradish Beef and Peppers with Butternut Squash and Sweet Potatoes

21 Tuesday Feb 2017

Posted by More Time at the Table in Beef, Beef Stew, Root Vegetables, Slow cooker

≈ 3 Comments

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Despite devoting the lion’s share of my time to cooking, even I sometimes just have to throw something in the slow cooker, pray for success, and run. A couple of fairly recent keepers in that category are:

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Blueberry Muffins with Lemon– A Little Healthier Version at 158 Calories

15 Wednesday Feb 2017

Posted by More Time at the Table in Blueberries, Blueberry Muffins, Breakfast, Muffins

≈ 3 Comments

Tags

Diabetic Diet, Tucker

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Ask my sister Helen, my husband Dave, my grandson Rhyan, or any of my kids and they’ll tell you I’m a very happy blueberry muffin baker. My soup cookbook  contains a well-tested, not-overly-sweet muffin crunched up with cornmeal and orange rind. (Click here for that recipe.)  

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Pork Chops on Mashed Root Vegetables with Mustard-Mushroom Sauce–Cook at Home for Valentine’s Day

11 Saturday Feb 2017

Posted by More Time at the Table in Pork Chops, Root Vegetables, Valentine's Day

≈ 1 Comment

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Rosie and Tucker

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If you haven’t made a restaurant reservation yet for Valentine’s Day, you’re probably too late except for the 3:30 or 10:30 pm slots.   

What you’re definitely in time for is a trip to the grocery store, a little cooking action, an attractively-set table, and a relaxed dinner with no one asking

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Salmon with Avocado-Almond Salsa on Kale and Brown Rice

07 Tuesday Feb 2017

Posted by More Time at the Table in 38 Healthiest Ingredients, Brown Rice, Salmon

≈ 1 Comment

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10 Super Foods, Blue Zone

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There are lots of arguable lists of “super foods” or the “20 best foods you can eat” and I’m all over them, particularly right after the Super Bowl–why not? Any or all of them are probably useful if you’re trying to improve your health; choose one that speaks to you and eat up.  Somehow an amalgamated list of “super foods” sits most easily for me to remember lately and I try to eat and serve at least one of them every day. Sometimes, if I eat my homemade granola, for instance, I get several at one time!  My list currently looks like this:

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A few favorite quotes:

“There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes.”
― Kenneth Grahame, THE WIND IN THE WILLOWS
~~~~~~
The Sacred by Marilyn Sewell

The sacred is not in the sky, the place of transcendent, abstract principle, but rather is based on this earth, in the ordinary dwelling places of our lives, in our gardens and kitchens and bedrooms. And it is no less present in our places of protest, the streets and public halls and institutions where we express our outrage at the reckless squandering of the life that is one. The sacred is fueled by eros, by desire. It is about passion. And compassion. And love. Always love. Love over and over and over again, love.

Source- CRIES OF THE SPIRIT
-----

"Be a lamp, or a lifeboat, or a ladder. Help someone's soul heal. Walk out of your house like a shepherd.
― Rumi
------

"The secret sauce is the right mix of friends,” Mr. Buettner said.

And as each course arrived (the Icarian stew claiming its rich, flavor-deep place as an obvious showstopper), Mr. Buettner called attention to a last point about the Blue Zones: that in longevity idylls like Icaria, it’s not just about what you eat, but how you eat, and how much you and your friends enjoy a meal together.

“Dan, do any of the Blue Zones people eat kale salad?” Mr. Solomon asked.

“No,” Mr. Buettner replied. “They eat food that they enjoy.”

--My Dinner With Longevity Expert Dan Buettner (No Kale Required) By JEFF GORDINIER NYT: AUG. 1, 2015

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  • Buy my book-Makes a great gift!
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  • Recipes I Wish I’d Written
  • Things to Read, Study, Know, Or See
  • Wine

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