CREAMY WILD RICE SOUP

Let’s start the new year with a healthy, hearty, vegan soup! By Carla Christian Makes 6 cups Preparation Time: 20 minutes Ready In: 1 hour 15 minutes INGREDIENTS: 4 cups vegetable stock 1 (8-ounce) package button mushrooms, trimmed and quartered ¾ cup uncooked wild rice, rinsed and drained ½ cup thinly sliced leek (white part only) 4 cloves garlic, minced 1 cup chopped red bell pepper ½ cup chopped carrot ¼ teaspoon sea salt ¼ cup almond flour ¼ cup chickpea flour 1 tablespoon snipped fresh thyme 1 tablespoon white wine vinegar Instructions 1. Combine the stock, mushrooms, wild rice,…

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Dream a Little Dream

I can’t help but sit here and ponder on this day of January 10, 2019 on the 40 years that has gone by since I started Wood Palace in my mother’s backyard garage in 1979. I was still a kid, just 2 years out of high school, and ready to contribute to the business world. I have to admit that I hadn’t a clue on what it took to run a business but there was this spark inside that inspired me. In the beginning, people often asked me if I had taken over my dad’s business. Unfortunately, I would have…

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STUFFED QUAHOGS

Karen Cook was the 2018 Recipe Contest winner in the Appetizer category.  She shared her yummy recipe with us! INGREDIENTS 20 chowder size quahogs 3 medium onions 1 lb bacon Seasoned bread crumbs Salt, pepper, Tabasco Grated Parmesan cheese Tomato juice DIRECTIONS Steam open quahogs, save juice & 1/2 the shells Chop clams small Cook bacon, cool & chop Mix liquid, breadcrumbs, & chopped ingredients to create a stuffing Season to taste w/ salt, pepper & Tabasco Fill saved shells, sprinkle with Parmesan & 1 tbs tomato juice Bake @ 350 for 20 minutes

Country Farmhouse

There are so many styles that are popular these days but I always love when I get a traditionalist who gravitates to the old world and classic Country/Farmhouse look. This home in Raynham fit the bill for the taste she longed for. A beautiful, older style colonial home with so much charm, I jumped at the chance to change up their older, failing kitchen. Older homes are fun to transform, but sometimes space  is tight. My first step to any new project is to pick my clients’ brains so that we know what they are thinking. Too many designers in…

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Potato Salad

2018 Recipe Contest winner (Best Sides) Elise Norman shares her potato salad recipe with us. INGREDIENTS 3 lbs red potatoes 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground black pepper 1/4 tsp salt 1/2 cup  and 1/4 cup Kens Italian Dressing and marinade 6 hard boiled eggs 3 oz Bacon Bits 1 1/2 cup Mayonnaise  DIRECTIONS Cut potatoes into bite sized pieces and boil until fork tender. Drain potatoes and place in to a large bowl. Add onion powder, garlic powder, salt, pepper and 1/2 cup of Kens dressing to hot potatoes. Cover potatoes and chill overnight….

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Tuscan Charm

Every once in a while, I get called into an older, outdated kitchen to only bring it up-to-date in looks. The layout works for them but they really want to update the look. This month’s feature was just that. The kitchen was original when the home was built and they housed the cabinets that were hot at the time, laminate with the oak wood accent. I can remember selling this look so much back in the 80’s. It was a very clean, modern look at the time that brightened up the room. Not so much anymore. My client had been…

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No Peak Stew

 Mitch Zucker, winner of our 2018 Recipe Contest in the main dish category, shares his recipe. INGREDIENTS 3 lbs. stew beef 1 Jar of Holland onions 2 (or more) stalks of celery, cut in pieces 1 bag of petite carrots 1 bag of multi colored small potatoes 1 small bag of frozen peas 1 tbsp. sugar 1 tbsp. salt 1/4 tsp. pepper 4 1/2 tbsp. tapioca   3 c. V8 low salt (4 c., for juicier) DIRECTIONS Cover bottom of crock pot with beef. I like to mix fattier stew beef with some lean.  Cut any large pieces into smaller pieces. Layer…

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Traditional Treat

With all the transitional style crave out there, I decided to highlight the traditional theme this month. Nestled into the Pine Hills in Plymouth, this charming home was a pleasure to help create the traditional style that she longed for. The Pine Hills is a large community for a lot of people who want to retire and when it comes to their homes, it’s all about luxury and pampering. I still remember my client saying; “Boy Tim, you really captured the look rolling around in my head. It’s more than I could ever had imagined!” As a designer now in…

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Raised Ranch Retreat

My first home just before I was married was a raised ranch. It was a nice, versatile home with an economical cost of living. The kitchen in these homes are pretty much the same layout and counter space is always at a premium. Like this month’s feature kitchen, I changed the design around to gain counter and cabinet space. The layout matters, and depends on the size of the home. This one was a good sized home with a cathedral ceiling, so it made it easier, and fun, to create the new space. I find that I love to put…

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Drunken Cranberry Buttercream Frosting

If you love cranberries as much as I do, you’ll want to take advantage of this cranberry season to make this frosting for your favorite cake recipe.  Excellent with an orange chiffon cake! Makes enough frosting for an 8″ or 9″ cake or 3 dozen cupcakes Ingredients: 2 c fresh or frozen cranberries 1/2 c water 1/4 c granulated sugar 3/4c egg whites at room temperature 3/4 lb. butter at room temperature 3/4 lb. confectioners’ sugar 4T cranberry liquor Combine the cranberries, water and 1/4c granulated sugar in a 2 quart saucepan. Put on high heat and bring to a…

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