12/17/2011 Basket - Morning Hash

Morning Hash
Uses: Potatoes, carrots

Brown 1lb. sausage in a pan with diced potatoes and carrots (I used 5-6 golden potatoes and 2 carrots). Add a little olive oil if needed. Once the potatoes and carrots are tender, add 2-3 eggs and mix in. Top with grated Romano cheese.

12/17/2011 Basket

We picked up this week's basket from the Provo Food and Care Coalition again.


We got:
1 bag red grapes
9 bananas
3 oroblanco grapefruits
4 seckel pears
1 mini seedless watermelon
6 ears of corn
2 heads of celery
1 head of butter lettuce
6 carrots (including 2 rainbow carrots)
3 pound bag of golden potatoes

11/5/2011 Basket - Ciabatta Pizza

Ciabatta Pizza

Uses: Tomatoes, red bell peppers

I cut two loaves of ciabatta bread in half. On one loaf I made a margarita pizza with Roma tomatoes, garlic and cheese. On the other loaf I made an open-face Philly cheese steak with steak, red bell peppers, onion, and cheese.

11/5/2011 Basket

We picked up this week's basket at the Provo Food and Care Coalition. We haven't seen the option for the Provo Town Square Mall the last week or two...I'm guessing they don't run it during the winter?

We got:
6 bananas
6 fuji apples
6 bartlett pears
1 package blackberries
9 roma tomatoes
1 head cabbage
5 red peppers
2 Mexican squash
2 heads broccoli
1 fennel bulb

10/22/2011 Basket - Macaroni with Red Sauce

Macaroni with Red Sauce
Uses: Garlic, crookneck squash, mushrooms, tomato

Forgot to take a picture this time...sorry!

2 T butter
4-6 ounces mushrooms, finely chopped
2 T shallots, finely chopped
3 small cloves of garlic, finely chopped
half of a crookneck squash, thinly sliced
1 tomato
2-3 T water
1-2 cups elbow macaroni
canned pasta sauce
salt and pepper
mozzarella cheese

Melt butter in a small frying pan. Add mushrooms and cook down until most of their liquid has evaporated, about 5 minutes. Add shallots and garlic and cook another 1-2 minutes. Add squash and cook for a few more minutes, then add tomato and water and cook until squash is tender. Add salt and pepper to taste. Meanwhile, cook the pasta according to the package directions. When the pasta is cooked, drain it and add the mushroom mixture to it, along with some canned pasta sauce to taste. Sprinkle with mozzarella cheese and serve.

10/22/2011 Basket - Cheese Fondue

Cheese Fondue
Uses: Mushrooms, apples, pears, sweet potatoes


Sorry about the truly awful picture...

• 1 pound Swiss cheese, cut into small cubes (2 cups)
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
• 2 tablespoons minced shallots
• 3/4 cup apple juice
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.

In a heavy medium saucepan, melt the butter over medium heat.

Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.

Add the shallots and cook, stirring, until soft, about 1 minute.

Add the cider, water, and lemon juice, and bring to a simmer.

Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.

Once all the cheese has been added, add the pepper and salt and stir.

Remove the pan from the heat.

Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.

For dipping, use bread, apples, pears, and potatoes. We peeled and diced the sweet potatoes into about 3/4" cubes, then baked them in olive oil until tender. You can also use pretty much any kind of potato. Blanched broccoli and carrots are also great for dipping.

10/8/2011 Basket - Burritoladas

Burritoladas

Uses: Corn, lettuce, red bell peppers

I made this a few weeks ago so I don't remember everything that was in it, but I believe it went something like this:

Remove corn kernels from ears and cook in butter on the stove. Add black beans, red peppers, and onion. Add tomatoes (fresh or canned) and green chilies. Season with salt, pepper, garlic powder, onion powder, chili powder and cumin. Scoop that mixture (plus grated cheese) into large tortillas and roll them tightly. They should be burrito sized. Place 6-8 burritos in a greased 9" x 13" pan and cover with red enchilada sauce and lots of cheese. Bake at 350 degrees for 30 minutes until the cheese melts and bubbles and the whole thing looks awesome. Serve over a bed of lettuce with sour cream.

10/22/2011 Basket

Finally catching up after a crazy couple weeks! We picked this basket up at the Provo Town Square Mall.


We got:
1 head celery
1 head romaine lettuce
2 crookneck squash
1 bag red grapes
5 Jonathan apples
8 bananas
7 sweet potatoes
1 8 oz package mushrooms
4 bosc pears
6 plums
2 head of garlic
3 tomatoes
2 avocado

10/8/2011 Basket - Baked Stuffed Apples

Baked Stuffed Apples
Uses: Apples


Cut off the top of the apple and scoop/cut out the core without going through the bottom (you will want your opening to be about 1 to 1 1/2 inches wide).

Fill with desired filling. I tried a few different things and they are all good.

Apple #1 filling:

• 1/8 - 1/4 tsp ground cinnamon
  
• pinch of nutmeg
• 1 T white sugar
• 2 T cream cheese
• 1 T Craisins

Mix all cinnamon, nutmeg, and sugar. Reserve about half of that mixture and mix the rest with the cream cheese and Craisins. Sprinkle some of the reserved sugar mixture in the bottom of the apple. Fill with cream cheese mixture. Sprinkle rest of sugar mixture on top.
The recipe I based this on called for 1 tsp of cinnamon, but it was way too much, so I would scale that down considerably.

Apple #2 filling:

• 2 tsp chocolate chips
• 2 tsp butterscotch chips
• 2 tsp marshmallows
• 2 tsp nuts of any kind (optional)
  

Mix all ingredients and coarsely chop. Fill center of apple.

Apple #3 filling:

• 1 to 1.5 T raisins
• 1 to 1.5 T flaked coconut
• 1 T brown sugar
• 1/8 tsp cinnamon

Mix all ingredient. Fill center of apple.

On all the fillings, the amounts are just approximations--you can vary them to taste or try a different combination that you come up with.

Top each apple with 1/2 T butter. Bake at 375 degrees for 35 to 40 minutes.

10/8/2011 Basket - Key Lime Pie

Key Lime Pie

Uses: Lime

I followed this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html though for the actual pie a used a store-bought regular pie crust. I had extra pie filling, so I made a few smaller pies in ramekins and for those I made a graham cracker crust. Also, I used regular limes instead of key limes and it still turned out well. Also also, my wife used more than the 2 T. of powdered sugar in the sour cream topping.

10/8/2011 Basket - Cinnamon Chips and Fruit Salsa

We have the tortilla pack again so we're incorporating tortillas into our meals.

Cinnamon Chips & Fruit Salsa

Uses: Tortilla, banana, apples, Asian pears, grapes, kiwi

I basically followed this recipe: http://allrecipes.com/recipe/fruit-salsa-with-cinnamon-tortilla-chips/detail.aspx, but substituted out and in some of the fruits.

10/8/2011 Basket

Picked up at Provo Town Square Mall. Not pictured are 6 or so pears that were so squishy we threw them away.

We got:

6 ears of corn

6 plums

6 apples

7 limes

4 Asian pears

2 red bell peppers

2 pomegranates

1 lb. carrots

2 bunches broccoli

1 head green leaf lettuce

bag of red grapes

6 bananas

10/1/2011 Basket - Stuffed Bell Peppers

Stuffed Bell Peppers

Uses: Bell peppers, celery

I used this recipe: http://allrecipes.com/recipe/stuffed-peppers-3/detail.aspx

I used canned diced tomatoes instead of tomato soup and I seasoned with curry powder and cumin in addition to the spices in this recipe. I also added celery to the onion mixture when cooking. It turned out very well. I did not boil the peppers before stuffing them; I just put them straight in the oven.

10/1/2011 Basket

We were overloading on fruits and vegetables so we had to skip a basket last week, hence the lack of a 9/24/2011 post.

We're back on schedule now with Saturday's pick-up at Provo Town Square.

We got:

1 cantaloupe

2 heads iceberg lettuce

4 ears corn

1 bunch celery

2 green bell peppers

4 red bell peppers

7 bananas

1 lb. concord grapes

6 Bartlett pears

7 kiwi

4 tomatoes

5 lemons

9/17/2011 Basket - Fig & Pear Pizza

Fig & Pear Pizza

Uses: Fig, pear

Sometimes when I don't know how to use an ingredient, I put it on a pizza. For tonight's pizza I used the crust recipe that I posted about here: http://utahbountifulbasketsrecipes.blogspot.com/2011/07/722011-basket-dueling-pizzas.html

I brushed the crust with garlic infused olive oil and topped the entire pizza with mozzarella cheese and caramelized onions. One half of the pizza, I added goat cheese and figs and on the other half, blue cheese and pears. Then cook the pizza as directed in the previous post.

9/17/2011 Basket - Candied Yash

Candied Yash

Uses: Sweet potatoes, onion

We had sweet potato and onion and I wanted breakfast so I made a hash. Chop 1 onion and 3 sweet potatoes and cook in olive oil with garlic. Once the onion is translucent and the sweet potato starts browning, add some candied bacon.

Candied bacon is made by cutting up a bunch of bacon, rubbing it with brown sugar, and cooking it in a skillet.

Once the sweet potatoes, onions, and bacon have been combined, you can top with mini marshmallows if desired.

The dish is based on the idea of candied yams, hence the name, "Candied Yash."

9/17/2011 Basket

We picked up the basket at the Provo Town Square Mall.

We got:

4 onions

4 Bartlett pears

5 apples

3 Asian pears

4 plums

2 avocados

1 carton figs

2 bunches broccoli

8 bananas

5 sweet potatoes

1 bag of grapes

7 mini cucumbers

9/10/2011 Basket - Sweet Potato Fries

Sweet Potato Fries

Uses: Sweet potato

I followed Guy Fieri's recipe pretty closely except I did not sprinkle with malt vinegar. That crap is nasty.

http://www.foodnetwork.com/recipes/guy-fieri/sweet-potato-fries-with-malt-vinegar-recipe/index.html

I've made sweet potato fries a few times now and I think this is the best attempt. The double frying really helps to make the outside crispy while the inside is still cooked. Were I to make it again I might put a little less cumin in the spice mix (maybe using 3/4 t. instead of 1 t.). Other than that it was really quite good.

9/10/2011 Basket - Southwest Egg Rolls

Southwest Egg Rolls

Uses: Spinach

There's no set recipe for this, but I'll tell you what we did as best I recollect.

Cook 1 chopped onion, 1/2 can pinto beans (drained), and 1 chopped chicken breast in a frying pan with olive oil. Season with cumin, garlic powder, onion powder, salt, pepper, chili powder, lime juice, and cilantro. Add 1 diced tomato.

Brush the edges of each egg roll wrapper with an egg wash. In each egg roll wrapper, place a spinach leaf and a large spoonful of the chicken mixture. Top with grated cheddar cheese and roll the egg roll tightly.

Fry the egg roll in 350 degree oil for 2-3 minutes until the outside is crispy and brown. Serve with guacamole and sour cream.

9/10/2011 Basket - Bacon-wrapped Figs with Goat Cheese

Bacon-wrapped Figs with Goat Cheese

Uses: Figs

We basically used this recipe: http://allrecipes.com/recipe/figs-with-goat-cheese-pecans-and-bacon/detail.aspx

We decided that the goat cheese we had (covered and infused with blueberries) did not work very well with this recipe as it made the dish overly sweet. With an herb goat cheese, this would taste a lot better.

9/10/2011 Basket

We got this week's basket at the Provo Town Square Mall again.

This week we got:

1 head green leaf lettuce

1 bunch spinach

1 head cauliflower

5 sweet potatoes

2 bags Thompson seedless grapes

7 bananas

6 peaches

12 bosc pears

12 figs

1 bag green beans

On a side note, we are running out of ideas for what to do with all these pears! If you have any ideas, please comment and let us know.

9/3/2011 Basket - Bananas Foster French Toast

Lately we've been doing a poor job of finishing our bananas before they turn black. And there's only so much banana bread/muffins that a person can eat.

Bananas Foster French Toast

Uses: Banana

I followed this recipe from Paula Deen:

http://www.foodnetwork.com/recipes/paulas-home-cooking/bananas-foster-french-toast-recipe/index.html

I omitted the rum extract because I didn't have any, and I used "nut topping" instead of pecans.

9/3/2011 Basket - Banana Spring Rolls

This recipe is inspired by the Banana Spring Rolls served at P.F. Chang's. It's not exactly the same - I didn't have fresh berries or the pineapple coconut ice cream, but the idea is similar.

Banana Spring Rolls

Uses: Banana

You'll need egg roll or spring roll wrappers for this one.

Heat a small pan of oil to 350 degrees.

Cut banana in half by length, and again by width. Place 1/4 banana in the center of each wrapper and sprinkle with brown sugar and cinnamon. Roll up each wrapper tightly (brushing the edges with egg wash), and fry them for 2-3 minutes each.

Cut in half and serve with ice cream, sprinkled with cinnamon and powdered sugar.

9/3/2011 Basket - Mango Lassi

Mango Lassi

Uses: Mango

Lassi is an Indian yogurt drink and it is pretty good stuff! It basically tastes like a yogurt-y smoothie. Mango is one of the most classic flavors, but you can also do strawberry or any other fruit you want. Find the recipe here.

9/3/2011 Basket - Balti Butter Chicken

Balti Butter Chicken

Uses: Tomato

Mix the following ingredients in a large bowl:

2/3 C. plain yogurt

1/2 C. ground almonds

1 t. chili powder

1/4 t. crushed bay leaves

1/4 t. ground cloves

1/4 t. ground cinnamon

1 t. garam masala

4 green cardamom pods

1 t. grated ginger

1 t. grated garlic

2 large tomatoes, diced

Add 6 C. of chopped raw chicken and mix together. Set aside.

Melt 6 T. butter and 1T. oil together in a frying pan and add 2 medium onions, sliced. Fry onions for three minutes.

Add chicken/spice/yogurt/tomato mixture to the cooking onions. Stir-fry for 7-10 minutes until the chicken is cooked.

Stir in 1 T. chopped cilantro, mix well. Add 4 T. cream, mix, and garnish with 1 T. chopped cilantro and cilantro sprigs.

Serve over rice.

9/3/2011 Basket - Pina Colada Salad

Pina Colada Salad

Uses: Green leaf lettuce

Toast coconut and almonds in a saute pan on the stove. Toss with green leaf lettuce, pineapple tidbits, mandarin oranges, coconut, almonds, and pina colada dressing (see recipe below).

Pina Colada Dressing

1/4 cup sugar

3/4 cup pina colada drink mix

1 1/2 cups sour cream

Blend all ingredients together until smooth.

The dressing for this salad is SO delicious, I could just eat it with a spoon (I may or may not have done that). Also, toasting the coconut is key--you want it to just start getting a nice light brown color. It will smell amazing and taste even better!

9/3/2011 Basket

We picked up our basket this morning at the Provo Town Square Mall. The pick-up time is supposed to be 7:15, but I guess the truck was late, since we didn't get our basket until 7:40.

We got:

5 nectarines

8 bosc pears

7 bananas

2 mangoes

5 tomatoes

1 bag Thompson seedless grapes

2 heads of cauliflower

1 bunch spinach

1 head green leaf lettuce

1 bunch of celery

15 potatoes

8 plums

8/27/2011 Basket - BBQ Chicken Salad Wrap

BBQ Chicken Salad Wrap

Uses: Tomato, lettuce, corn

This wrap is based on the Cafe Zupas BBQ Chicken Salad. Basically you take tomatoes, ranch-tossed lettuce, black beans, red onion, cooked corn, chicken, and cheese and wrap it up in a tortilla. It's really good.

8/27/2011 Basket - Lazy-man Noodles

Sometimes we're not very hungry - not hungry enough to make a big meal anyways. So when we have extra vegetables laying around, we make Lazy-man Noodles. Think of it as "Hamburger Helper," but for vegetables.

Lazy-man Noodles

Uses: Broccoli, carrots

Cook broccoli and carrots in any manner you like (steam, stir-fry, boil, etc.), remembering that carrots take longer to cook than broccoli. While the vegetables are cooking, follow directions on noodle pouch to cook noodles. Today we used this:

Once the noodles had boiled in the water/milk mixture for eight minutes (as indicated on the package), I added the cooked vegetables to the noodles and mixed it all up in the sauce the noodles cooked in. Then I let it sit for two minutes before serving. The sauces in these noodle packets are so tasty that you can pretty much add any vegetables to them, and they turn out great.

8/27/2011 Basket - Breakfast Burritos

Breakfast Burritos

Uses: Green bell peppers, potatoes

Cut potatoes, peppers, and onions into small pieces. Cook potatoes in frying pan of hot oil until they start turning brown and crispy, then add onions and peppers. Once the onions turn translucent, turn off the heat and add a few eggs. Stir until the eggs are cooked. Add salt and pepper to taste. Wrap in tortilla (maybe from your tortilla pack) with cheese and top with sour cream and salsa.

8/27/2011 Tortilla Pack

We also got the Tortilla Pack for the first time.

It comes with:

3 dozen 12" flour tortillas

2 dozen 6" flour tortillas

2 dozen 6" corn tortillas

8/27/2011 Basket

We picked up this morning's basket at the Provo Town Square Mall.

We got:

20 potatoes

9 bosc pears

9 nectarines

1 bag green seedless grapes

2 tomatoes

2 green bell peppers

1 cantaloupe

1 head romaine lettuce

1 lb. carrots

1 bunch broccoli

8 bananas

5 ears of corn

8/20/2011 Basket - Corn and Smoked Salmon Salad

Corn

Uses: Corn

Boil corn until cooked.

Salad

Uses: Lettuce, tomatoes

Toss lettuce with tomatoes, craisins, croutons, and smoked salmon chunks.

Make a dressing* by whisking together 2 T. mayo, 1 T. white wine vinegar, 1 t. lemon juice, 1 t. Worcestershire sauce, 1 t. Dijon mustard, 1/2 t. dried dill, 1/4 t. pepper.

*I wasn't crazy about the dressing and hadn't planned on posting the recipe, but my wife liked it and insisted that I post it. Beware.

8/20/2011 Basket

We picked up our basket this morning at Provo Town Square Mall.

We got:

1 head romaine

4 ears of corn

7 bananas

1 lb. bag of carrots

1 cantaloupe

2 bunches of broccoli

1 lb. strawberries

1 bag grapes

9 peaches

11 plums

4 roma tomatoes

8/13/2011 Basket - Chicken and Black Bean Salad

Chicken and Black Bean Salad
Uses: Romaine lettuce, tomatoes, red bell pepper

Cook chicken. I used this recipe, but did the 2nd and 3rd "Expert Tips" below the recipe to make crispy chicken tenders.

Chop tomatoes and red bell pepper. Toss with romaine lettuce, black beans, and chicken.

I used the cilantro ranch dressing recipe found in this post.

8/6/2011 Basket - Asparagus & Eggs

When I tell my wife that we're having asparagus and eggs, she always complains, but then ends up really enjoying it. I guess it really doesn't sound very appealing.

Now I admit - this sounds like a weird dish. I didn't come up with this though - I saw it on a number of Food Network shows before I went ahead and tried it. And believe it or not, it's really tasty. I basically follow this recipe from the Barefoot Contessa, except this time I added some blue cheese crumbles and parsley on top.

Now the secret to cooking scrambled eggs is to cook them low and slow. In France they cook eggs over a double boiler. The proteins in eggs will stiffen up and cling together if they are heated up too quickly. So cook the eggs over low heat, stirring often. It will take longer, but it will be worth it.

8/13/2011 Basket - Chicken Primavera

This recipe is from a Velveeta box. I'm typically not one to use on-the-box recipes, but this one turned out delish, and has become a summer regular in our house.

Chicken Primavera
Uses: broccoli, tomatoes

1 lb. chicken, cut into chunks
3 c. water
4 c. uncooked pasta
2 c. broccoli
1/2 lb (8 oz) Velveeta, cut up
1 t dried basil or 10 leaves fresh basil, chopped
1/4 to 1/2 t black pepper
2 tomatoes, cut coarsely


Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 min. or until chicken is no longer pink. Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender. Add broccoli, velveeta, basil, and pepper; stir until well blended. Cook until velveeta is completely melted, stirring frequently. Stir in tomatoes. (I don't add tomatoes to the whole thing, because if there are leftovers they store better without the tomatoes.)

8/06/2011 Extra - Bottled Spaghetti Sauce

This was my very first attempt at bottling my own food. I got this 25 lb. box of roma tomatoes as one of the 'extras', and added a few of my garden tomatoes to make an even 30 lbs.

My husband and I did the dip-in-boiling-water method to take off the skin, then sliced them horizontally to remove the seeds. We thought this would take us two hours. It took ten.

We cooked the tomato chunks for several hours with seasonings and red wine vinegar in place of lemon juice. I combined three recipes I found on line, but I haven't tried the post-bottle product yet, so I'm not posting the recipe. It tasted delicious in the pot, though!

Now we've got 16 pint jars of homemade spaghetti sauce. Woohoo!

8/13/2011 Basket

This is from South Towne Towers in Sandy. The truck arrived just as I did, so we were an hour late getting our stuff. That's the first time I've had a problem in the last four months.

1 head of romaine
3 walla walla (sweet) onions
2 red bell peppers
7 cobs of corn
6 roma tomatoes
1 canteloup
1 (1 lb) carton of strawberries
5 plums
2 mangoes
1 bag of black grapes
4 bananas

This week I also got a 36 lb. case of pears, and 8 (1 lb) cartons of strawberries. Bottled pears and freezer jam, here I come!

8/06/2011 Basket - Cream of Fresh Asparagus Soup

I love asparagus, and therefore I love this soup. I have been known to lick the pot clean. True story. This was the first time I gave it to my kids, so I put sour cream in a baggie, snipped off the edge, and drew a swirl on the soup. Then I used a toothpick to drag from the inside out, making a spider web. It's amazing how appealing green soup can be to kids when it has a spider web on it. I actually told my boys the soup was made with real spiders. I'm a liar like that. :)

Cream of Fresh Asparagus Soup
Uses: asparagus, onion

http://allrecipes.com/recipe/cream-of-fresh-asparagus-soup-ii/detail.aspx
(btw, if you think this looks or smells yucky as you go along, don't give up! it will turn out beautifully!)

8/06/2011 Basket - Mozzarella and Tomato Salad

We have a gigantic basil plant that is going crazy in my backyard, so this last week I tried to cook with basil every day.  It also happens that we have loads of tomatoes, so this was a kill-two-birds-with-one-stone recipe for me. My husband ate almost this entire plate by himself.

Mozzarella and Tomato Salad
Uses: tomatoes

http://allrecipes.com/recipe/owens-mozzarella-and-tomato-salad/detail.aspx

8/6/2011 Basket

We picked up our basket at Provo Town Square Mall this morning.

We got:

2 bunches asparagus

5 peaches

3 red bell peppers

8 roma tomatoes

4 mini cucumber

1 head cauliflower

1 cantaloupe

1 bunch bananas

1 head romaine lettuce

1 bunch celery

5 bartlett pears

7 pluots (plum and apricot hybrid)

7/30/2011 Basket - Wraps, Potato Skins, and Peach Tart

Wraps

Uses: Leaf lettuce, tomato

Spread garlic mayo on the inside of a flour tortilla. Add lettuce, tomato, bacon, and cheese. Eat.

Potato Skins

Uses: Potato

I used this recipe: http://allrecipes.com/recipe/baked-potato-skins/detail.aspx

Peach Tart

Uses: Peaches

Combine 3/4 C. all-purpose flour, 2 t. brown sugar, and 3 T. butter in a bowl. Cut with pastry blender until it resembles coarse flour. Sprinkle with 2-3 t. water and 1/4 t. vanilla. Stir with fork until dry ingredients are moistened.

Shape dough into ball and press into lightly-greased pie plate. Combine 2 thinly-sliced peaches, 1/2 t. vanilla, and 1 T. brown sugar until all peaches are covered. Arrange peaches on dough and sprinkle with 2 t. of white sugar. Bake at 400 degrees for 25 minutes.