Tuesday, May 15, 2012

Buffalo Chicken French Dips

We love buffalo sauce at our house. I make baked boneless buffalo chicken bites quite often and they're delicious, I'll have to post that recipe sometime in the future. When I saw this recipe from the Galley Gourmet on Pinterest, I was super excited. For one thing, I love French dips and as I already mentioned, I love buffalo sauce!

It's a super easy recipe, especially because you can use a rotisserie chicken if you don't want to roast your own. There's a wonderful sauce made up of mayo, lemon juice, celery and blue cheese that gets slathered on the perfectly toasted ciabatta. The Aujus in this case, is buffalo sauce, chicken broth and butter. Mmmmm... We loved this and served it with homemade potato chips... another recipe I need to share! In the meantime, just enjoy this one. I promise you, if you like buffalo chicken and the fixins (celery and bleu cheese), then you'll love these buffalo chicken french dips! And if you don't like celery or bleu cheese, just omit!


Buffalo Chicken French Dip from The Galley Gourmet
serves 6

6 Ciabatta or French rolls, spliced in half horizontally and lightly buttered on each cut side
1 Romaine heart, washed, rinsed and torn into into bite-size pieces
1 (4 pound) chicken, roasted and meat shredded into large pieces
3/4 cup mayonnaise
3/4 cup celery, finely diced
1 ounce blue cheese, crumbled
2 tablespoons freshly squeezed lemon juice
1 (5 ounce) bottle of Frank's hot sauce
3/4 cup chicken both
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Set the oven rack to the highest position and turn on the broiler.  In a medium saucepan, bring the hot sauce, broth, and butter to a boil.  Reduce the heat to low and keep warm.

In a medium bowl, combine the mayonnaise, celery, blue cheese, and lemon juice.

Place the rolls buttered side up on a baking sheet and place under the broiler until lightly browned and toasted.  Remove the rolls from the oven and evenly spread the blue cheese mixture on each top and bottom halve.  Place a handful of lettuce on the bottom halves and top with shredded chicken.  Season with salt and pepper then place on the top portion of the roll.  Slice in half and serve with the warm dipping sauce on the side.  Enjoy!

Monday, May 14, 2012

Meatless Monday - Broccoli Quinoa Casserole

I've always loved good ole classic comfort food, including casseroles. Remember Broccoli and Rice casserole? It's ooey-gooey rich and amazing! Well, this recipe takes that one, and makes it healthier but just as delicious as the original. It also packs a punch of protein, which comes from subbing rice for quinoa. When I made this, I used a habanero cheddar, and it was fantastic!

This should freeze beautifully if I'm not mistaken, and would be perfect served with a nice salad. This is wonderful and is sure to please adults and kiddos alike! 



One 10 oz can condensed Cream of Broccoli soup (or mushroom), or use recipe at bottom of the page
1/3 cup mayonnaise (original called for 1 full cup. WOW.)
2 tablespoons milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups  COOKED quinoa (see note)
Feshly grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Friday, May 11, 2012

Coriander Chicken Enchiladas from leftover Coriander Chicken

If you've been around here for awhile, you know that I like to try new and different versions of classic recipes. This is definitely a new and different take on enchiladas! These are like Mediterranean enchiladas. You swap cheddar or queso fresco for goat cheese, and cilantro for fresh basil. It's divine!

These enchiladas are rich and creamy from the goat cheese and cream, but they'll surprise you with a pop from the kalamata olives and fresh basil.

One of the best parts of this recipe is that you're using leftovers to create an ENTIRELY different meal. I love recipes that can transform into something entirely new and delicious. Makes me happy when I don't have to eat the same leftovers 3 days in a row, or waste food by throwing it away. 

If you want a kicked up version of a classic, give this one a try! 

Michael Symon's Coriander Chicken Enchiladas

4 cup Braised Coriander Chicken (shredded)
2 cup Braised Coriander Chicken sauce
1 cup Kalamata Olives (preferably from the Braised Coriander Chicken Recipe)
1 cup Goat Cheese (crumbled)
8 Tortillas
1/4 cup Basil Leaves (torn)
1/2 cup Heavy Cream

Preheat oven to 350F.

Mix the olives, chicken and half of the goat cheese together in a medium bowl. Heat the sauce remaining from Braised Coriander Chicken (at least 2 cups) in a medium saucepot over medium-high heat and add cream. 

Reduce sauce by half, about 20 minutes.

Evenly distribute the chicken mixture among the eight tortillas. Fold and arrange in a baking dish. Pour sauce over the enchiladas, to smother, and sprinkle with remaining goat cheese. Bake for 10-15 minutes, until heated through.

Finish with basil to serve.

Thursday, May 10, 2012

Meal Plan 05/09 to 05/15, Featuring Organic/Natural Deals


Welcome back to the Weekly Meal Plan! Now that the weather around here is cooperating and is getting warmer, I'm adding in some recipes that can be enjoyed on the grill. I love this time of year, it's getting warmer and we have lots of yummy produce beginning to come into season.

If you're new to the Meal Plan, this is how it works:
Each week I'll give you seven days of meals that will feed 4-6 people (depending on the recipe), and which stores have the main ingredients on sale. Some of the recipes I've tried, and some I have not. Some weeks I'll be trying recipes with you and we can talk about what we think of the recipes on the blog's facebook page! Whoo! I hope you're as excited as I am! If you have any questions about the meal plans or any requests, please leave a comment and let me know.

Not sure what stores you have in your area? Here are some links to find the stores that are near you:

QFC locations

TOP Foods locations
Albertsons locations
Safeway locations

And now for this week's meal plan:

1. Grilled Yellowfin Tuna with Romaine and Tropical Fruit
Safeway Fresh Yellowfin Tuna Fillet Portion, 4oz, $5.99
Haggen Organic Girl Salads, $3h eac
Safeway O Organics Salad Blends, $4.99 each
Alb Fresh Mangoes, $.99 each
Safeway Golden Sweet Pineapple, $3.99 each
Haggen Dole Golden Pineapple, $2.49 each

QFC Farmland All-Natural Boneless Pork Top Loin Chops, Value Pack, $4.99lb

3. Korean Chicken Thighs (I'd count two thighs for each person, so adjust recipe accordingly)
Safeway Foster Farms Drumsticks and Thighs, $1.99lb

4. Key West Grilled Chicken  
QFC Draper Valley BSCB, BOGO Free
Alb Draper Valley Farms BSCB, $4.99lb

5. Shaved Asparagus and Bacon Pizza 
Haggen Asparagus, $2.65
Safeway Tender Green Asparagus, $1.99lb
QFC Asparagus, $2.49lb
Haggen Tillamook Shredded Cheese, 16oz, mozzarella, med. cheddar, or finely shredded Mexican, $3.99


6. Grilled Salmon with Avocado Salsa
Haggen Alaskan Sockey Salmon Fillets, $8.99lb
QFC Alaska Sockeye Salmon Fillet, $9.99lb
Safeway Alaskan Sockeye Salmon Fillets, $9.99lb
Safeway Haas Avocados, 4/$5
Alb Ripe Haas Avocados, $1.99


7. Chicken Sausage Subs
Safeway Open Nature Sausage, sv, 2/$7 must buy two
Haggen Tillamook Shredded Cheese, 16oz, mozzarella, med. cheddar, or finely shredded Mexican, $3.99



Wednesday, May 9, 2012

Weekly Deals 05/09 to 05/15


Welcome back to Weekly Deals. My goal here is to share natural/organic deals around the Seattle area, as well as any deals online. As always, not everything on the Weekly Deals list will be organic, but if it's not organic, it'll will: have little to no preservatives, be on the Clean 15 list (or close to it), if it's dairy it will not be treated with rbST growth hormones, if it's meat it will not be treated with antibiotics or hormones and vegetarian fed. If it's fish, it will be wild caught. If something is organic, it will be labeled as such. If I come up with anything else, I'll let you know :)

Be on the lookout tomorrow for a Meal Plan that will utilize the fantastic deals!! You can check out last week's meal plan here.

So here's this week's Weekly Deals!

****Fish/Seafood will no longer be labled as "Wild Caught", so just know that if I've listed it, it IS wild caught. I'm just getting tired of typing it :)
****SV = select varieties
****BSCB = Boneless Skinless Chicken Breasts


Haggen - Prices good 05/09 to 05/15

Lobster Tails, 4oz, $5.49 each
Alaskan Sockey Salmon Fillets, $8.99lb
Sockeye Salmon Burgers, $5.99lb
Alaskan Halibut Fillets, $19.99lb
Asparagus, $2.65
Dole Golden Pineapple, $2.49 each
Sweet Onions, $.79lb
Organic Girl Salads, $3 each
Tillamook Cheese, 1lb sv, $3.99 each
Tillamook Medium Cheddar Cheese, 2lb, $5.99
Tillamook Shredded Cheese, 16oz, mozzarella, med. cheddar, or finely shredded Mexican, $3.99
Tillamook Sliced Cheese, 12oz, sv, $2.99
Oikos Organic Greek Yogurt, 2/$3
Zevia Natural Soda, 6 pack, $3.99
Nature's Path Love Crunch Granola, sv, $3.99


QFC - Prices good 05/09 to 05/15

Draper Valley BSCB, BOGO Free
Farmland All-Natural Boneless Pork Top Loin Chops, Value Pack, $4.99lb
Alaska Sockeye Salmon Fillet, $9.99lb
Lobster Tail, $5.99
Halibut Fillet, $16.99lb
Asparagus, $2.49lb
Organic Fiji or Gala Apples, 2lb/$3
Organic Sweet Potatoes or Yams, 10/$10
Vidalia Sweet Onions, 10lbs/$10
Whole Seedless Watermelon, $.59lb
Private Selection Organic Peanut Butter, sv, $3.99 each
Rudi's Bread, Buns or Pizza Crust, sv, 30% off
Simple Truth Organic MIlk, 1/2 Gallon, $2.49
Nature Made Vitamins or Supplements, sv, BOGO Free


Albertson's - Prices good 05/09 to 05/15

North Atlantic Lobster Tails, $4.99
Foster Farms Whole Fryers, $.99lb
Foster Farms Cut Up Fryers, $1.29lb
Draper Valley Farms BSCB, $4.99lb
Large King Crab Legs, $17.99lb
Alaska Cod Fillets, $5.49lb
Halibut 6oz Portions, $9.99 each
Lundberg Organic Risotto, 2/$6
Fresh Mini Watermelon, $3.99 each
Fresh Mangoes, $.99 each
Ripe Haas Avocados, $1.99

4 Day Coupon Deals, May 10th-May 13th with coupon
Fage yogurt cups, sv, limit 8, $.88each


Safeway - Prices good 05/09 to 05/15

Golden Sweet Pineapple, $3.99 each
Tender Green Asparagus, $1.99lb
Haas Avocados, 4/$5
O Organics Salad Blends, $4.99 each
Organic Raspberries or Blueberries, $4.99
Fage Greek Yogurt, sv, 10/$10
Open Nature Sausage, sv, 2/$7 must buy two
Foster Farms Drumsticks and Thighs, $1.99lb
Fresh Halibut Fillet Portion, 5oz, $8.99
Fresh Yellowfin Tuna Fillet Portion, 4oz, $5.99
Alaskan Sockeye Salmon Fillets, $9.99lb
Lobster Tails, 4oz, $5.99 each
Alaskan Cod Fillets, $4.99lb

Safeway is also having a 4 Day Sale 5/11-5/14
Lucerne Shredded or Chunk Cheese, 32oz sv, $4.99 each
Vogue Organix Premium Hair Care, BOGO Free



Hope you enjoy these deals, and are able to utilize them! ;)

Tuesday, May 8, 2012

Braised Coriander Chicken in Tomato Sauce with Olives and Mint in the Crock-Pot

I've been watching 'The Chew' on abc since it came on this Fall. With Carla Hall, Mario Batali, Clinton Kelley, Michael Symon and Daphne Oz, how could it be bad? I've saved so many recipes from the show to Pinterest, and this is one I've actually tried! Awhile ago, I posted this recipe in the Meal Plan and we enjoyed it that weekend.

This was so yummy! The chicken was melt-in-your-mouth tender and literally was falling off the bone. This is a great crock-pot recipe, with tons of flavor that you only get from searing the chicken first.

It's supposed to have enough leftovers to make the Coriander Enchiladas, but even with a 4 pound chicken, and two of us eating, we didn't have quite enough chicken to make all eight of the enchiladas. So, if you're wanting to make the enchiladas (and trust me, you do), I'd go with a hefty chicken! Or maybe two small chickens. In a pinch, you could use bone in, skin on thighs and breasts.

One great thing about this recipe is that the leftovers can be transformed into something completely different! Enchiladas! I wrote up a post for that one too, you can find it here: Coriander Chicken Enchiladas from leftover Coriander Chicken

This is a great recipe to use a whole chicken, and it's a nice change from a regular roast chicken. It would be great served with roasted potatoes and some broccoli. The flavors are wonderful, the whole family will love it!

Michael Symon's Braised Coriander Chicken in Tomato Sauce with Olives and Mint

1 Whole Chicken (Split in Half)
2 teaspoon Kosher Salt
2 teaspoon Ground Coriander
1 teaspoon Black Pepper
Olive Oil
2 Medium Onions (4 cup with a Medium Dice)
3 Cloves Garlic (Sliced Thinly)
3 cup Whole San Marzano Tomatoes (Crushed Slightly)
1 cup Whole Kalamata Olives
2 1/2 cup Chicken Stock
3 tablespoon Fresh Mint (Torn) I forgot to add this
Orange Zest for garnish, I forgot to buy this so I didn't add it either

Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.

Heat a cast iron skillet over medium-high heat. Add about 3 tablespoons of olive oil. When the oil is hot, add the chicken skin side down and brown on both sides (about 2 minutes per side). Reduce heat to medium and add the onion and garlic to the same pan with a large pinch of salt. Sweat the vegetables for 3-5 minutes until they soften. Deglaze the pan with chicken stock and add olives.

Transfer everything from your pan carefully to a crock pot, set on low. Add crushed tomatoes, with the juices, and a pinch of salt. Cook in crock pot for 4-6 hours.

When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest. Serve with your favorite sides.

Wednesday, May 2, 2012

Meal Plan 05/02-05/08, Featuring Organic/Natural Deals



Welcome back to the Weekly Meal Plan! I've got some fun and tasty dishes in store for you this week! Clams were on sale for the first time in awhile so you'll be seeing a lovely recipe from Giada De Laurentiis that I cannot wait to cook!

If you're new to the Meal Plan, this is how it works:
Each week I'll give you seven days of meals that will feed 4-6 people (depending on the recipe), and which stores have the main ingredients on sale. I'll suggest a side dish as well. Some of the recipes I've tried, and some I have not. Some weeks I'll be trying recipes with you and we can talk about what we think of the recipes on the blog's facebook page! Whoo! I hope you're as excited as I am! If you have any questions about the meal plans or any requests, please leave a comment and let me know.


Not sure what stores you have in your area? Here are some links to find the stores that are near you:

QFC locations

TOP Foods locations
Albertsons locations
Safeway locations

And now for this week's meal plan:


1. Spaghetti with Clams & Sauteed Zucchini
Alb Clams, $4.99lb
QFC Zucchini, 10/$10

2. Huevos Rancheros & Mexican Cole Slaw
Haggen Organic Eggs, $3.99
Alb Green Cabbage, $.69

3. No Work Chicken & Marinated Zucchini Salad
Alb Foster Farms Boneless Skinless Chicken Breasts, $4.49lb
Haggen Organic Boneless Skinless Fryer Breasts, $7.99lb
QFC Coleman Organic Boneless Skinless Chicken Breasts, $7.99lb
QFC Zucchini, 10/$10

4. Korean Beef & Asian Braised Cabbage
Haggen Organic Grass Fed Ground Beef, $5.99
Alb Green Cabbage, $.69

5. Spicy Bean and Rice Burritos & Mango-Avocado Salad
QFC Organic Beans, $.99
QFC Organic Mangoes, 2/$3
QFC Mangoes 10/$10
Alb Mangoes, $.99
Safeway Tropical Mangoes, 2/$1
Haggen Haas Avocados, $.75 each (May 3,4,5)
QFC Organic Haas Avocados, 4/$5
QFC Medium Haas Avocados, $.88 each
Safeway Haas Avocados, $.99 each

6. Sesame Salmon Fillet & Mixed Fruit
QFC Whole Pineapple, 2/$5
QFC Personal Watermelon, 2/$5
QFC Organic Mangoes, 2/$3
QFC Mangoes 10/$10
Alb Mangoes, $.99
Safeway Tropical Mangoes, 2/$1
Safeway Mini Watermelons, $2.99 each

7. Roasted Chicken Thigh with Thyme and Lemon & Asparagus
Alb Foster Farms Chicken Thighs $2.29lb
QFC Organic Lemons, 10/$10
Safeway Asparagus, $3.99lb
QFC Asparagus, $2.49lb





Tuesday, May 1, 2012

Weekly Deals 05/02-05/08



Welcome back to Weekly Deals. My goal here is to share natural/organic deals around the Seattle area, as well as any deals online. As always, not everything on the Weekly Deals list will be organic, but if it's not organic, it'll will: have little to no preservatives, be on the Clean 15 list (or close to it), if it's dairy it will not be treated with rbST growth hormones, if it's meat it will not be treated with antibiotics or hormones and vegetarian fed. If it's fish, it will be wild caught. If something is organic, it will be labeled as such. If I come up with anything else, I'll let you know :)

Be on the lookout tomorrow for a Meal Plan that will utilize the fantastic deals!! You can check out last week's meal plan here.

So here's this week's Weekly Deals!

****Fish/Seafood will no longer be labled as "Wild Caught", so just know that if I've listed it, it IS wild caught. I'm just getting tired of typing it :)
****SV = select varieties


Haggen - Prices good 05/02-05/08

Draper Valley Farms Fresh Fryer Drumsticks, Value Pack, $.99lb
Fresh Oregon Shrimp Meat, $4.99lb
Organic Grass Fed Ground Beef, $5.99 lb
Organic Boneless Skinless Fryer Breasts, $7.99lb
Scallop Meat, $4.99lb
Alaskan Snow Crab Clusters, $8.99lb
Fresh Pacific Dover Sole Fillets, $6.99lb
Tillamook Medium Cheddar Cheese, 2lbs, $5.99
Full Circle Organic Eggs, $3.99
Full Circle Organic Peanut Butter, 16oz, $3.99
Full Circle Organic Juice, 32-64oz, $3.99
Nancy's Yogurt, 32 oz sv, $2.49
Haas Avocados, $.75 each (May 3,4,5)


QFC - Prices good 05/02-05/08

Alaska Whole Sockeye Salmon, $3.99lb
Snow Crab Clusters, $8.99lb
Coleman Organic Boneless Skinless Chicken Breasts, $7.99lb
Rockfish Fillets, $6.99lb
Whole Pineapple, 2/$5
Personal Watermelon, 2/$5
Asparagus, $2.49
Organic Mangoes, 2/$3
Organic Haas Avocados, 4/$5
Organic Yellow Onions, 10lbs/$10
Organic Lemons, 10/$10
Organic Zuchini, 10lbs/$10
Mangoes 10/$10
Medium Haas Avocados, $.88 each
Santa Cruz Lemonade or Limeade, 10/$10
Nature's Path Organic Cereal, 2/$5
Private Selection Organic Beans, $.99 each
Simple Simple Truth Organic Soy milk, half gallon, 2/$5
Amy's Burrito, sv, 30% off
Knudsen Just Juice, sv 32oz, $4.99
Jason Personal Care Products, sv, 20% off
Nature's Way Supplements, sv, 33% off


Albertson's - Prices good 05/02-05/08

North Atlantic Coldwater Lobster Tails, $5.99 each
Swordfish or Sockeye Salmon Portions, $3.99
Sockeye Salmon Fillets, $8.99
Halibut Portions, $9.99lb
Fresh Live Venus Clams, $4.99lb
Foster Farms Chicken Drumsticks, Thighs or Bone-in Split Breasts, $2.29lb
Foster Farms Boneless Skinless Chicken Breasts, $4.49lb
Mangoes, $.99
Green Cabbage, $.69lb

3 Day Coupon Deals, May 4th-May 6th with coupon
Haas Avocados, $.68 each
Tillamook Brick Cheese, 2lb, $4.99 each


Safeway - Prices good 05/02-05/08

Haas Avocados, $.99 each
Tropical Mangoes, 2/$1
Mini Watermelons, $2.99 each
Foster Farms Fresh Whole Fryer, $1.49lb
White Onions, $.99lb
Sweet Onions, $.99lb
Asparagus, $3.99lb



Hope you enjoy these deals, and are able to utilize them! ;)

Kicked Up Chicken Enchiladas


As I've mentioned a time or two before, I can't leave things well enough alone. I've made enchiladas for years, but about 5 years ago I wanted to come up with something that would kick my enchiladas up a notch while keeping things simple. After tons of searching I came across a Betty Crocker recipe where you blend parsley, cilantro and lime juice into a can of enchilada sauce. That kept things simple, while adding fresh and bright flavors to the tried and true enchiladas I've always had.

I've also got to tell you, a friend of mine who's teenage son doesn't like enchiladas, LOVED these. The flavor that comes through the canned enchilada sauce will impress everyone and make them think you slaved way harder over them than you really did *wink*. Enjoy!!


Chicken Enchiladas, adapted from Betty Crocker

1 10 oz can enchilada sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups shredded cooked chicken
1 cup shredded cheddar cheese (4 oz)
6  flour tortillas for soft tacos & fajitas 6 inch
1 medium lime, cut into wedges


Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.

In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.

Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.