soooo good

This is another Fav of mine - will be making this week end , thanks Martha! This fig spread also is great with peanut butter on a really good whole wheat bread, on crackers or pear with a slice of parm cheese YUM!!!!!

Fig Spread (Below) 1 baguette or Italian bread 8 slices prosciutto 8 thin slices Asiago cheese 8 to 12 arugula leaves Fig Spread 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups) 3 tablespoons sugar 1 tablespoon fresh lemon juice

Make fig spread: In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes. Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally. Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve. Prosciutto and Fig Spread Sandwich Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes

dream a BIG dream

To all the dreamers - It is better to dream huge over the top dreams - and even if you only achieve some of them it is better than having only one small dream come true-Life is a journey - go find yours-

DREAMS

I dream of lots of things I dream of the stars I dream of the moon I dream of lakes I dream of lagoons I dream of friends I dream of love I dream of parrots I dream of doves I dream of peace I dream of no guns I dream of people I dream of fun My dreams are exotic creative and imaginative random and exhilarating interesting and scary I dream of myself I dream of themes But most of all I dream of my dreams Ruby KentRoyds

A glimpse into Raul's day

Fall is here and I love it

Here is a great recipe for Fall- use as a side with chicken , pork, beef even  fish like scrod or haddock-  or serve with rice as a great vegetarian meal-  I use extra virgin olive oil and  add a can of diced tomatoes with the water and fresh tom. at the end . I also  skip the corriander  and add red pepper flakes instead- fresh parsley or cilantro taste great-

Fragrant Chickpea Stew Source: © EatingWell Magazine
Active Time:  20 Minutes Total Time:  35 Minutes 4 servings, about 1 cup each	Remove Image
When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis). Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave. INGREDIENTS 1 tablespoon canola oil 1 teaspoon cumin seeds 1 medium red onion, chopped (1 cup) 1 medium cloves garlic, minced 1 tablespoon coriander seeds, ground (see Ingredient Note) 1 cup water 1 red potato, scrubbed and cut into 1-inch cubes 1 19-ounce or 15-ounce can chickpeas, rinsed 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 2 tablespoons finely chopped fresh cilantro, divided 1 medium tomato, cut into 1-inch cubes Ingredient Note: Coriander seeds are tiny and yellowish brown; they are produced when cilantro is allowed to seed. They smell slightly citric. Their flavor does not resemble, in any way, that of cilantro.
DIRECTIONS Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5 to 8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15 to 20 minutes. Add tomato, increase heat to medium and simmer, uncovered, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information 4 servings, about 1 cup each - Facts Per Serving: Calories: 255 Fat. Total: 6g Carbohydrates, Total: 45g Cholesterol: 0mg Sodium: 703mg Protein: 9g Fiber: 8g % Cal. from Fat: 21% Fat, Saturated: 0g