Follow Up Friday – Weighty Issue Edition

Hey It’s Jet Here.

Our friend, Miss Jodi, Heart Like a Dog, initiated this great idea to update readers on previous posts.  She created a lovely badge to go with her idea and recently turned her wonderful idea into a new blog hop!

Oh, Mom and I have a Hurricane Sandy donation follow-up to share before we begin our weekly roundup.  Remember Mom and I decided to donate to Best Friends Sandy Relief Fund?  Well, a few nights later, Mom’s minding the kitchen making her dinner when the phone rings.  Out of the blue, one of the founders of Best Friends says hello and tells her he wants to thank her for her donation.  Now, we wish we could share that the donation was monumental in size; however, truthfully, it was modest.  (Tough times at Casa Jet, like in many other homes.)

Mom shared why she selected Best Friends, that she and my human sister had volunteered there, and that I interviewed Miss Ledy Vankavage about BSL in the spring.  Mom offered my interviewing skills anytime he thought my blog could help.  Go Mom!  Mr. Best Friends thanked Mom and I for the offer, thanked us again for the donation and wished us a good evening.  Wow.

Saturday Pet Blogger Hop – DIY Houses

Mom found an article describing really cool, modern, unusual DIY K9 houses.  Unfortunately, we realized they mainly served more petite heritages than ‘ol Jetty boy!  We appreciated the creativity of our feline friends who thought some of the offerings would suit them just fine.  Our petite heritage pals shared which designs resonated (VBP – vocab builder project) with them best.  Finally, K9 pals considered part of the mid-size to extra large breeds like Little Miss Golden Girl and I, communicated that they, too, considered their human’s entire abode (VBP) their DIY K9 home!

Sunday – Black & White Blog Hop – Foreshadowing

We left you with a mystery, a clue in fact, to the subject of our upcoming Monday post.  While a few pals guessed, no one deduced (VBP – I’m on a roll!) the answer.  One reader said it looked like I was at the dentist instead of the doctor!!!

Mischief Monday Blog Hop – Sliding Scale

So many readers sent in supportive words about my need for a small amount of daily medicine for my hypothyroidism.  Many of my K9 blogpals said they live with the same condition or some of their fursiblings *OTRB* and present had this issue as well. A few of my human friends wrote that they have the same thingie, too!  Who knew?    I’m A-OK and deeply appreciated your kind words of support… and agreement about the whole weight taking in public!

Tasty Tuesday – Holiday String Beans

JJ and I, Mom’s faithful Kitchen K9s, appreciate your positive feedback about our recipe selections this week.  We do have a mindfulness apology though.  You see, our friend, Bacon, from Piglove, mentioned he would enjoy one of the recipes MINUS THE BACON.  Whoops, not very PC of Casa Jet.  We suggested that veggie bacon or turkey bacon could serve as proper substitutes.  A  few K9 responses mentioned the continued distaste for green veggies.  We threw in a hint; try a dab of peanut butter to get you started!

Wordless Wednesday Blog Hop – Maggie, finally!

After many years, Mom finally met Mr. David’s fur family member, Maggie.  When she downloaded the photo from her phone, we were amazed that the photo looked like a painting!  Among many complimentary comments, we had a few requests for a play date/date with the beautiful Maggie!  We’ll share your requests with Mr. David upon his return from that Honeymoon thingie!

Thankful Thursday – Frosty Paws!

We finally celebrated my Gotcha Day with the Frosty Paws gift certificate we won (first EVER win) from Adventures of a Dog Mom.  So many of you enjoyed our photos and said how much you love the delectable ice cream, too.  My buddy, Gizmo, gave me a pawesome present, his homemade recipe for Frosty Paws!  Mom entered the recipe into her Kitchen Counselor data base with Gizmo as the author of course.  We shared the recipe with Gizmo (for his recipe collection) and some pals in other countries that may not have access to the product.  Let us know if you want Mom to email you as well!  Thank you again for your Gotcha Day wishes.

Another yummy FUF day!



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Tasty Tuesday – String Beans for the Holidays

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-second participating post!

With Thanksgiving around the corner (for our blogpals in the USA like us), we thought you might like a few new ideas for the classic green bean.  Mom steamed hers this week to go along with a new version of turkey meatloaf with fennel and veggies.  (Remember we tried fennel last week?)

Little Miss I’m Getting into the Veggie Thing snapped up her raw string bean tidbit, while I enjoyed mine in repose (VBP – vocab builder project).  BTW, you can get a glimpse of my racing stripes (requested by Daisy yesterday) in the photo.

Green Beans with Goat Cheese, Cranberries and Bacon

  • 1/4 pound bacon, roughly chopped (Mom says you can substitute turkey bacon or vegetarian bacon as you wish)
  • 1 1/2 pound green beans, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar (no fussing, Mom says use whatever vinegar you have on hand…)
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 2/3 cup dried cranberries
  • 1 (4 ounces) log goat cheese, crumbled
  • 1/4 cup chopped parsley

Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a papertowel-lined plate to let drain.  Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.

Would you like to try a modern/vegan version of the traditional “Green Bean Casserole?”

Green Bean and Wild Mushroom Casserole

  • 3 tablespoons olive oil or unsalted butter
  • 2 medium onions, peeled and sliced into thin moons
  • 1/2 teaspoon sea salt
  • 8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and
  • thinly sliced
  • 8 ounces fresh shiitake or button mushrooms, wiped clean and thinly sliced
  • 3 tablespoons dry red wine
  • 4 tablespoons unbleached flour
  • 3 cups Silk Unsweetened Soymilk (Mom would use almond milk!)
  • 2 tablespoons tamari
  • Additional sea salt and freshly ground black pepper to taste
  • Two 10-ounce bags of frozen cut green beans thawed or 1&1/2 pounds of  fresh green beans cooked in salted water for 5 minutes, then drained.
  • 1. Preheat oven to 30°F. Lightly oil a 2-quart baking or casserole dish.
  • 2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan,  over medium heat. Add the onions, season with 1/2 teaspoon of salt and  cook the onions until slightly browned and soft, about 10-12 minutes.  Remove the onions with a spoon and set aside.
  • 3. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes.  Add the red wine and cook for about 1 minute or until completely evaporated.
  • 4. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.
  • 5. In a small saucepan, heat the soymilk with the bay leaf to just below the boiling point and turn off heat. Remove the bay leaf and slowly whisk the hot soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.
  • 6. Stir in the tamari, salt and some freshly ground black pepper to taste.
  • 7. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.

Another great green bean/string bean day.



Tasty Tuesday: Essence of Summer Supper Salad

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our nineteenth  participating post!

I may have eluded (vocab building project VBP) last week to Mom’s major food prep for her classes.  Her UMiami Med School Diabetic Peer Support Group class prepared three items.  One of the class participants put the finishing touches on the platter which wowed the class!

On Prep night #1, JJ and I, Mom’s faithful Kitchen K9s, provide QC (Quality Control) for:

  •  Tomatoes – Mom prepped 12 because of doubled recipe!
  • Chicken – before and after cubind…
  • String beans – before and after steaming…

This recipe arrived in Mom’s inbox via the The Splendid Table’s weekly Weeknight Kitchen newsletter.   Mom’s sharing all the comments, tips and notes since she cannot find a direct link online and did not want you to miss ANYTHING!  

Essence of Summer Supper Salad – Serves 4

Ingredients:

  • 3 quarts hot salted water in a 6-quart pot
  • 1 lb. large to jumbo unshelled raw shrimp, or boneless chicken cut into ½ inch dice or firm tofu (Mom used chicken to stay within budget.)
  • 1 ½ lbs. green beans, trimmed of stem ends

Dressing:

  • 1/3 cup cider or rice vinegar (Mom used cider vinegar.)
  • Salt and fresh ground pepper
  • 1 tbs. dark coarse mustard or Dijon (Mom used Dijon.)
  • 1/3 cup (or so) Extra Virgin Olive Oil
  • ½ medium sweet onion, thinly sliced

Finishing:

  • 4-6 delicious ripe tomatoes, vertically sliced ¼ inch thick (Mom used Roma, which was the least expensive, since this is NOT our tomato season.)
  • 15 leaves fresh basil, torn (budget did not permit and the salad was still yummy.)
  • 3 whole scallions, thinly sliced
  • ½ lemon

Directions:

  • Bring the salted water to just below the boil then drop in the shrimp. Cook 1 to 2 minutes or until shells start to turn pink and firm up. Don’t overcook. With a slotted spoon, immediately scoop the shrimp out of the water into a colander.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Rinse shrimp with cold water to stop the cooking and cool them. Slip off the shells and season the shrimp with salt and pepper. Set aside. If holding more than 10 minutes, chill in the refrigerator.
  • Bring the water left in the pot to a full boil. As it heats, take a large bowl and whisk together the vinegar, salt, pepper, mustard, and garlic until well combined. Whisk in the olive oil until mixture comes together and is slightly thickened. Add the onions and toss with the dressing.
  • Once the water in the pot is boiling, drop in the beans. Cook over high heat, uncovered, until just beyond tender crisp, about 3 to 7 minutes depending on size of beans. Taste as you go to check for doneness. Drain beans in a colander, rinse with cold water, and drain again. Add shrimp and beans to bowl and toss until well combined. Taste for seasoning.
  • Arrange the sliced tomatoes around the rim of a serving platter. Sprinkle with salt. Pile the bean salad in the center and spoon on any remaining dressing. Sprinkle basil and scallion on top, then squeeze the half lemon over all.

Comments:

This is a recipe for right now & good tomatoes, new green beans and sweet onions practically trumpet summer, which is why the mustard-garlic dressing is distinctive yet not overwhelming. It’s a supporting player. With tomatoes peaking and heirlooms so popular, you might get your hands on some of the dark varieties with out-of-the-ordinary tastes, like Black Cherry (stunningly rich), Black Krim (tastes like good steak), Black Zebra (more delicate) or Paul Robeson (boldly sweet-tart). Green beans are the tomatoes’ backup along with sweet onions. Cook the beans just beyond tender crisp to open up all their character. Serve the salad with a loaf of rough country bread for sopping up the dressing. End the meal with the luscious Mango Sherbet from cooking teacher and author Bal Arneson. If mangoes aren’t to be had, use peaches or nectarines. If you can, use organic produce; I think you’ll like the results.

Tips:

  • With the shrimp and beans cooked and the dressing made a day ahead and refrigerated, the next evening you merely slice the tomatoes and assemble all on a big platter. Supper is ready in 10 minutes.
  • This recipe is a perfect showcase for heirloom tomatoes. Every year seems to bring a greater variety at farmers’ markets and roadside stands. Try some that are new to you.

Author Notes:

  • Shrimp Alternatives: Shrimp are spendy and not essential here. Tofu, cooked poultry, or any other protein you would like will work. You could even skip the protein; the salad will still be good. In fact, you get a complete protein if you have the salad with whole grain bread, which when eaten with the green beans becomes the nutritional equivalent of shrimp or chicken.
  • Working Ahead: The shrimp, green beans and dressing could be made a day ahead and refrigerated.

Another great QC day!