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

Rain or no Rain Fenway is the Field Of Dreams

RED SOX WE LOVE YOU!!!!!!!!!!!

MAY WE NEVER FORGET 9-11

GOD BLESS AMERICA-GOD BLESS OUR TROOPS AND THEIR FAMILIES

Lets here it for Buster- Mouse Hunter Extraordinaire

brittany-
eeeek. mouser- meet kibber.
words are powerful- next time you meet a mouse tell him stay out of my house or Buster gonna get you!!!

The Skinny Chic below should go to outback and eat the ubber fatty one

Two things I hate- having to give up my jeans and boots for summer clothes- thinking about getting back into my jeans in the Fall- My Kids and hubby love the blooming onion- so many calories!!!Here is a healthy baked version- I am going to use panko bread crumbs instead of fiber one-if you make it with the Fiber one post a comment ! Thanks again Hungry Girl

	HG's Bloomin' Blossom
	Flower Power
	This swap for those notorious fried onion appetizers is slightly more complicated than our other recipes -- but it is SO, SO, SOOOO worth it! And if you share this giant thing with 3 pals (instead of 1), each serving'll have just 96 calories, <1g>POINTS® value of 1*. Rock on, Bloomin' Blossom! (Pssst... click here for an easy-to-follow printable version of this recipe.) Ingredients:  For Onion:  1 jumbo sweet onion, not peeled  1 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor 1/2 cup fat-free liquid egg substitute (likeOriginal Egg Beaters)  1/4 tsp. seasoned salt (like the one byLawry's)  1/4 tsp. garlic powder  1/8 tsp. black pepper  For Sauce:  3 tbsp. fat-free mayonnaise  2 tsp. ketchup  1/8 tsp. seasoned salt  dash chili powder  Directions:  Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.  Cut the top half-inch of the onion off (from the pointy side, not the flat one). Leaving the root (bottom) intact, carefully peel the outside layer off.  Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now have 4 sections still attached at the bottom. Cut each of those sections down the middle (from the top), again stopping before you get to the root.  Place the onion, cut side up, in a large bowl, and cover completely with ice water. Allow to sit for 5 - 10 minutes, or until "petals" open up. (You can use your hands to gently help pry them open once they've been soaking for several minutes.) Remove the onion, and dry both the onion and the bowl.  Once both are dry, place the onion back in the bowl, with the petals up. Pour the egg substitute evenly over it, making sure to get in between all the petals (use your hands to separate them). Swirl egg substitute around so the bottom and sides of the onion get coated. Then flip the onion over to drain excess egg substitute. The entire surface of the onion should be covered lightly with egg substitute. Transfer onion to a separate, dry bowl. (You'll likely have about half the egg substitute left in the first bowl.) Slowly sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal -- again, use your hands to separate them -- flipping the onion upside-down once you're almost done coating, so that the entire surface gets coated in crumbs. (If needed, spread a little more egg substitute on any dry spots to get the crumbs to stick.) Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.  Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft). Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove). Serve with sauce and enjoy! MAKES 2 SERVINGS
	Serving Size: half of recipe (including half of the sauce)  Calories: 192  Fat: 1.75g  Sodium: 700mg  Carbs: 54g  Fiber: 17g  Sugars: 13g  Protein: 7g POINTS® value 3*

Liar Liar pants on fire

This is a pic of someone near and "Dearest" to me at the gym today-  I was told over the phone by her that she has put on a few lb's  -hmmmm...

you should never deceive Mother Dearest...

WORDS OF WISDOM

THERE ARE ONLY TWO LASTING BEQUESTS WE CAN HOPE TO GIVE OUR CHILDREN- ONE IS ROOTS THE OTHER IS WINGS.. Hodding Carter,