Chili-Lime Marinade

I make this up and freeze my steaks in the marinade.  Mark with the ingredients/recipe, take out of the freezer and it marinades while it thaws!  Now all you need to do is make some side dishes and veggies and you're set for dinner!

Marinade quantity for 2 flank steaks: 

1/2 - 3/4 cup Olive oil
1/2-3/4 cup red wine (I used Merlot)
1-1/2 T Chili-Lime rub (Pampered Chef)
1/4 C Lime Juice
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cumin.

Optional: More chili powder, lime juice to taste.

Mix together with wisk, add more "bite" as desired. Divide between steaks (in freezer zip-loc bags). Freeze or marinade up to 8 hours.  Broil or grill as usual.

Standing Alone

Who are you accountable to? People want to go it alone these days. They don't want to have a contract, membership, ownership. A two year phone contract is too long for some people so they go month to month. Apartment leases are more desirable than mortgages and who wants to commit to a gym for a year? People don't even want to get married in case someone better comes along (in most cases I think that’s what living together really says about the relationship).

And forget joining a church. Why not just go when you feel like it and not commit to one place? Why be accountable to others? 

First we are accountable to God. He is our final judge in everything and we are not to judge others in our Christian walk.  But what if someone who is a believer is not following God’s word?  What if you and another believer have an issue between you?  

Matthew 18:15-17 talks about grievances or offenses between brothers (believers) and how to resolve them. We're supposed to deal with the person privately first and talk it out.  If that doesn't fix it, then we're to grab a couple of believers and discuss it with the brother as a group. If after that, the offense still exists, then it is taken to the church.  I read this as a body of believers that regularly meet together and belong to/are members of a specific church. I don’t believe we’re to take the grievance to the body of Christ (the church) as a whole.  Although there are times when posting someone's sin on a billboard or a full-page ad in the Times would be "interesting", I don't think it's the way to resolve the issue in the way the Bible talks about.

By the way, I read “grievance/offense” as an ongoing sin issue and not necessarily a forgiveness issue between believers.  I think if the offense has happened in the past, then forgiveness should be given; but forgiveness may be given but is not always received by the forgiven.

 So a believer is accountable first to God, then to other believers, and THEN to the church he/she belongs to. Again, I don’t believe this means the entire body of Christ as a whole.  How would one become accountable to the entire body of Christ?

I attend and am a member of a Baptist church. I'm not accountable to the Mormon, Catholic, Assembly of God, Presbyterian, Methodist, Lutheran, or Jehovah Witness church. I am accountable in my actions and faith to the church I BELONG to. They are my rule of measure, my support, my balance. 

If I'm not a member of a church, then who is responsible for my discipline, for calling me out, for being my peer group?  If I'm not a member of a specific church, why would I care what others think? Why would I consider them peers?

True, then it's just between God and me. But if I'm not open to being a member, accountable to others as presented in the Bible, then am I really open to listening to God? Being accountable to others and God is not only about church as a building or a group of people; it extends to being accountable for marriage, entertainment, language, laws. 

If, as a Christian, I’m not open to being answerable for my actions and my faith by a group of people who are my support, and believe as I do, then how will I know that the “voice” of God I hear is true? 

Snow is not an emergency

People constantly remind me of Chicken Little when there is any kind of weather in the Seattle area.  Instead of “The Sky is falling!” we’re chorused with whimpers and moans and grunts and complaints about everything from snow plows to school closures to traffic problems.  

Yes, snow is an inconvenience.  Yes, it’s a bother and a nuisance and dangerous and, it’s…weather.  Hard as we’d like to, we can’t control it.  Heck, our meteorologists after years of school and conferences and with all their little Doppler’s and satellites can’t even tell us FOR CERTAIN what will happen from hour to hour.  At best, it’s a guess.  Sometimes they guess right, sometimes they are completely off track.

So, when we’re told it’s going to snow, PNW’ers fall in a couple of categories – they are either prepared and deal with it (dare I say, they might even ENJOY it) or they completely fall apart and become Chicken Little’s with no sense.

For my friends that are reading this and thinking I’m being harsh or mean; it’s not my intent to be so.  I just want to point out some simple truths about weather – namely snow – in our fair region.

Weather is controlled by – wait for it – a higher power.  In my case GOD.  If you don’t believe in God, then well, you can believe that a butterfly or a crystal or a number of chants in the right way, tone and meaning control the weather.  But the main point here is that we as HUMANS DON’T CONTROL the weather.   

You can either be prepared or swept away.  If the guy (or gal) on the TV (radio/internet/cable) says it’s going to snow I’d get in the car and buy some necessities.  Milk, toilet paper, rice, candles and batteries.  Except for the milk (which you can freeze) none of that goes bad and you should probably be stocked up on that regardless of what time of year it is or where you live.  

This is a fantastic time to be a good neighbor.  That extra bag of coffee beans in your freezer (gasp!) would be fantastic if you have a neighbor that’s unexpectedly out.  You know, she thought she had coffee, but her husband used the last of it for his late-night FPS/RPG game blitz and she needs her jolt to be able to cope with the now at home kids.  Give her the bag of coffee beans.  Offer to drive to the store in your gas-guzzling SUV (or Subaru or Audi) and get your neighbors milk, coffee, toilet paper, rice, candles and batteries.  Offer to cook them dinner or bring them leftovers or let them use your shower or your phone (several times we have been the only house on the block that has hot water, a working telephone and enough candles to light a séance conference).  

DO NOT GLOAT that you have prepared ahead for the “emergency” because you actually paid attention to all the weather reports.  Learn to shrug your shoulders, smile and be gracious because you have planned ahead and can be a helpful person.  In the future invite them to your candle parties and remind them how you stock up for virtually free by hosting parties.  It’s also helpful if you have an extra freezer with lots of food.

You should retain a sense of humor.  Joke frequently about snow dances, your candle parties and stock in Duracell.  And, don’t forget to mention frequently your 4WD gas-guzzling SUV and the huge tires that you have; because you know, it’s about the only time that it’s cool to NOT be green.  Laughing at your neighbor in their KIA/Prius is really not very neighborly (but I won’t tell if you don’t).  Accept the responsibility for being blamed for the weather because you’re enjoying it and prepared for it (and you’ve been joking about doing your snow dance for weeks!)

My life is more important than (almost) any stupid job.  So if you’re my employer and you don’t agree with me, then I welcome you to pay for my auto insurance and healthcare while I recuperate from the accident that wasn’t caused by me but was caused by the IDIOT who wanted to get to work (or home) just a few minutes faster and drove their car into mine causing an eight car pile-up in which several trees and cars lost their lives.  Fortunately no humans died.  Unless I’m a first responder or responsible for transportation (snow plows, buses or emergency vehicles) I’m going to stay home, eat brownies and play on Facebook.  If you’re going to fire me I’ll look for jobs while I’m at home in my sweats.

The life of my child(ren) – is more important than any stupid class or funding you may receive for a partial day of education.  If “Snowmageddon” is forecasted, then I’m doing everyone a favor and keeping myself and my children home.  Late starts and early releases only add to the hysteria because not only do I have to figure out how to contact my child at school during a lock-down (because you don’t have enough phone lines and won’t let them use their cell phones) but I either have to walk to get them or drive the THREE BLOCKS FROM MY HOME to the school.  The fewer vehicles (and pedestrians) on the road during an “emergency” the better.  Make up your mind and close school – even if you’re wrong.      Of course, you COULD stop giving the kids every day under the sun off during the 9 months they ARE in school and that might take care of the lack of adequate school days…  

Have a plan. Have a first aid kit.  Have extra clothing (Value Village is perfect because you don’t pay too much for stuff you’ll only use once or twice).  And did I mention extra rice, batteries, candles, coffee and toilet paper?  Oh, and keep my number handy.  You’ll need it in case you want to get some coffee or blame me for the weather…

Erbazzone -- A Couple of Recipes

Ham & Swiss Chard Erbazzone

Lidia's Italy  

Swiss Chard Erbazonne (Erbazzone di Bietola)  

cookbook: Lidia Cooks from the Heart of Italy

serves: makes 12 or more appetizer slices

 

2 - 3 pounds Swiss chard
¼ cup extra-virgin olive oil
2 plump garlic cloves, peeled and chopped
1¾ teaspoon kosher salt
4 large eggs
1 cup freshly grated Grana Padano or Parmigiano-Reggiano
½ cup fine dry bread crumbs
1 teaspoon chopped fresh rosemary
1 batch dough for erbazzone, at room temperature
all-purpose flour

Ham or chicken (optional)

To make the filling: cut off stems at the base of each chard leaf, and if the central rib is thick and tough, cut it out. (Save all the stems and ribs for stock – I do!) Pile up the trimmed leaves, and slice them crosswise into ribbons, about 1 inch thick.

Bring 5 quarts of water to the boil in the big pot, heap all the chard into the pot, and stir gradually submerging the strips. When the water boils again, adjust the heat to keep it gently bubbling, and simmer the chard until tender, about 10 minutes. Drain and cool off, then squeeze the leaves by handfuls, pressing out as much vegetable water as possible.

Pour the olive oil into the skillet, and set it over medium heat stir in the chopped garlic, and cook until sizzling and fragrant, then scatter the chard in the pan, loosening the compressed ribbons. Add 1 ¼ teaspoons salt, and stir and toss for a couple of minutes, until the chard strips are coasted with olive oil and starting to cook. Transfer them to a large bowl to cool briefly.

Beat 3 eggs with the remaining ½ teaspoon salt, and stir them into the warm chard; then thoroughly blend in the grated cheese, bread crumbs, and chopped rosemary.

When you’re ready to bake the erbazzone, set a rack in the bottom half of the oven – with a baking stone on it, if you have on – and heat the oven to 375 degrees.

Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that’s 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.

Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle. Brush dough with beaten egg.

Bake in the oven (on the heated stone) about 45 minutes, or until the crust is golden brown and the filling is crisp on top.

Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.

 

 

 

 

 

Finished Ham & Chard Erbazzone

  Variations:

 

(Ham) Chop up cooked ham and add to chard or spinach mixture.

(Chicken)  Use cooked, chopped chicken or cook 4 chicken breasts in Italian dressing for 8-10 minutes (or until fully cooked) in microwave.  Chop and add to spinach or chard mixture.

 

 

Erbazzone with Squash Filling
Erbazzone di Zucca cookbook: Lidia Cooks from the Heart of Italy

 

serves: makes 12 or more appetizer slices

a butternut squash
3 cups milk
1 cup Italian short-grain rice, such as arborio, carnaroli, or vialone nano
2 tablespoons butter
2 teaspoons kosher salt
3 large eggs
2 bunches scallions, finely chopped (about 2 cups)
1¼ cups freshly grated Grana Padano or Parmigiano-Reggiano
1 cup fresh ricotta , drained
1 cup heavy cream
freshly ground black pepper to taste
all-purpose flour for rolling the dough

 

To make filling: peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into a few big chunks, and shred them on the coarse-shredding holes of a box grater. Heap the shreds on a kitchen towel, wrap them up tightly, and vigorously wring the towel, squeezing out as much liquid from the squash shreds as you can.

Pour the milk into the saucepan, and set it over medium heat. Add the rice, butter, and ½ teaspoon of the salt, and heat to a boil, stirring occasionally. When the milk is boiling, stir in the shredded squash, and adjust the heat to keep the milk simmering away until it has all been absorbed (though the rice will still be quite al dente), about 12 minutes. Scrape all of the rice and squash into a large bowl, and let it cool a bit.

In a small bowl, beat two of the eggs with the remaining 1 ½ teaspoons salt. When the rice and squash are no longer steaming, stir in the eggs, then the scallions, a cup of grated grana, all the ricotta, and the heavy cream. Season with freshly ground black pepper to taste and stir the filling until thoroughly mixed.

When you’re ready to bake the erbazzone, set a rack in the bottom half of the oven – with a baking stone on it, if you have one – and heat the oven to 373 degrees.

Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that’s 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.

Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.

Sprinkle the remaining ¼ cup grated cheese over the filling. Bake in the oven (on the heated stone) about 25 minutes, until the filling and the crust have set but not colored. Beat the remaining egg in a small bowl, and brush it over the crust. Return the erbazzone to the oven, and bake another 25 minutes or more, until the crust is golden brown and the filling is crisp on top.

Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.

Dough for Erbazzone 

 

serves: makes about a pound of dough, for 1 erbazzone

2 cups all-purpose flour, plus more for working
1 teaspoon kosher salt
½ cup extra-virgin olive oil

 

Put the 2 cups flour and the salt in the food processor fitted with the metal blade. Pulse a few seconds to aerate. Mix the oil with 1/3 cup cold water in a spouted measuring cup. With the processor running, pour the liquid through the feed tube and process about 30 seconds, until soft dough forms and gathers on the blade. If the dough is not gathering on the blade, it is probably too dry. Add more water, in small amounts, until you have smooth, very soft dough.

Turn the dough out onto a lightly floured surface, and knead by hand for a minute, until it’s smooth and soft. Pat into a rectangle, and wrap in plastic wrap. Let rest at room temperature for ½ hour. (The dough can be refrigerated for up to a day, or frozen for a month or more. Defrost in the refrigerator, and return to room temperature before rolling.)