tag:blogger.com,1999:blog-90086206092190691612024-03-13T05:25:23.509-04:00Goodies and GrubFervet olla, vivit amicitia: While the pot boils, friendship endures.Jolenehttp://www.blogger.com/profile/07343623917395053343noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-9008620609219069161.post-5789360187996854582013-11-03T08:45:00.004-05:002013-11-03T08:45:39.678-05:00(Better Home and Garden Magazine's) Strawberry Waffles<div class="separator" style="clear: both; text-align: center;">
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This is not the first time that I've made big promises for breakfast while still laying in bed, only to come downstairs and find that I'm short on the ingredients for the breakfast that I promised. Today it was waffles. But usually those box mixes are some mixture of flour, baking powder, salt, and probably some scary preservatives that we don't need anyway. So I tried out a recipe for making them for scratch, added some strawberries, and BAM we're having a nice little Sunday.<br />
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<b>Serves</b>: 6 belgian waffles<br />
<b>Prep</b>: 5 minutes<br />
<b>Cook</b>: 15 minutes<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKp71jziHgzkHWO91owfH4heEC9qMF38DJtE3UYrgDAZ1gCXxqdjsYwfbYHniiwxZMN0iWfII_FnB3bY57IOSV5GUd2rB-tQitv4syurtDhkfXIb4wvUuW_lAOETA4V1Qwkex0wr0_eiN/s1600/IMG_1785.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKp71jziHgzkHWO91owfH4heEC9qMF38DJtE3UYrgDAZ1gCXxqdjsYwfbYHniiwxZMN0iWfII_FnB3bY57IOSV5GUd2rB-tQitv4syurtDhkfXIb4wvUuW_lAOETA4V1Qwkex0wr0_eiN/s200/IMG_1785.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'll clean this mess up while the waffles are cooking...</td></tr>
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<u>Ingredients</u><br />
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<ul>
<li>2 1/2 c all purpose flour</li>
<li>4 tsp baking powder</li>
<li>3/4 tsp salt</li>
<li>2 Tbs white sugar</li>
<li>1 tsp vanilla</li>
<li>2 eggs</li>
<li>2 1/4 c milk</li>
<li>1/2 c vegetable oil</li>
<li>3/4c - 1c diced strawberries (optional)</li>
</ul>
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1. Preheat waffle iron. Preheat oven to 300F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_Xhu_7EEt75LEiSe-RIvvHFVgPPsSpzvFl6Lr7-V7BxqyMthRqKv_Jt3syEGTsC1gezGAVfYcblSk_gRudJ7mlk2gz3oZBr_XPhEmc8ZRFegxbdcZ9AEWuzArNcCVu1h80761yc0jEH4/s1600/IMG_1787.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_Xhu_7EEt75LEiSe-RIvvHFVgPPsSpzvFl6Lr7-V7BxqyMthRqKv_Jt3syEGTsC1gezGAVfYcblSk_gRudJ7mlk2gz3oZBr_XPhEmc8ZRFegxbdcZ9AEWuzArNcCVu1h80761yc0jEH4/s200/IMG_1787.jpg" width="200" /></a>2. Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl. Pour wet ingredients into dry and mix just until smooth. Turn in strawberries.<br />
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3. Spray waffle iron by lightly misting with cooking spray. Pour 3/4 c waffle mix into iron, turn it over, and let cook 5 minutes.<br />
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4. Transfer cooked waffles to a baking sheet in the oven while you cook the rest.<br />
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5. Serve warm and crispy with a glass of milk. We like to top ours with organic peanut butter and maple syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKe13syg87JmTHV2dpTAP5PLFpfr_013rqYMEU3VOcgWYWfJJRoXWG1FAtLs57wxjxZqO5OFwGLgHLkqpitD_qH89JY_sBO5FQcko4PAuCxdnAclhjJYSTs-5uXw70gdmkQmORzVbyJWl/s1600/IMG_1789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKe13syg87JmTHV2dpTAP5PLFpfr_013rqYMEU3VOcgWYWfJJRoXWG1FAtLs57wxjxZqO5OFwGLgHLkqpitD_qH89JY_sBO5FQcko4PAuCxdnAclhjJYSTs-5uXw70gdmkQmORzVbyJWl/s200/IMG_1789.jpg" width="200" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-47758989070631403482013-08-13T14:23:00.001-04:002013-08-13T14:23:25.795-04:00Enchilada Pie (twisted two times)Cat Cora put a twist on her mother's Enchilada Pie, then (as is known to happen when recipes enter my kitchen) I twisted it some more.<br />
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Ingredients:<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4PYNtAPf4kkT3kf164R53CTTyRJVQduNCfGNSiibidMSR5FnEPyNtPVxPVK7OyWs7IsN6HdBhd7SCaNihMDVVBUDty58Pulqe5t1pILo3Eo3x-D53cuV-VRhxb7Q5pp0OwOxzN9BO8gR/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4PYNtAPf4kkT3kf164R53CTTyRJVQduNCfGNSiibidMSR5FnEPyNtPVxPVK7OyWs7IsN6HdBhd7SCaNihMDVVBUDty58Pulqe5t1pILo3Eo3x-D53cuV-VRhxb7Q5pp0OwOxzN9BO8gR/s200/DSC_0001.JPG" width="200" /></a>
<li>1 lb ground beef </li>
<li>1 med onion, chopped</li>
<li>2 garlic cloves, minced</li>
<li>1 can enchilada sauce</li>
<li>1 can refried beans (original recipe calls for black beans)</li>
<li>1 c light sour cream</li>
<li>1/2 c fresh cilantro, chopped</li>
<li>3 c broken tortilla chips (I sliced tortillas and baked at 400, turning occassionally for ~10 min)</li>
<li>2 c grated cheddar</li>
<li>3 scallions, chopped</li>
<li>1 T chopped fresh jalapeno pepper</li>
<li>1.5 c salsa (i used homemade, the recipe calls for "green salsa")</li>
</ul>
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1. Preheat oven to 400F. While oven warms, brown beef with onions and garlic. Add enchilada sauce and beans. Simmer for 10 minutes.<br />
2. In a food processor, combine sour cream, peppers, cilantro and salsa until smooth.<br />
3. Spoon half of the meat-bean mixture into a 9x13" pan. Top with 1/2 of the broken tortilla chips, then 1/2 of the cheese. Cover the chips and cheese with the remaining meat-bean mixture. Spoon on the sour cream mixture and spread evenly. Finish with the rest of the chips and cheese. Sprinkle on the scallions.<br />
4. Cover and bake for 20 minutes. Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRVzYQ2rXgC_fjTs3p3G1sYkIlDTSxiuJquvSvR5sZiYDaNfVt5aECSDrrxrjqUCGkH8rq5ofB4mzbCN06aIRQcEz8sAQSkABM4yzhYYGaGDEWphZyIqgKlekdHJAq-PfkiEfD8goXL4I/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRVzYQ2rXgC_fjTs3p3G1sYkIlDTSxiuJquvSvR5sZiYDaNfVt5aECSDrrxrjqUCGkH8rq5ofB4mzbCN06aIRQcEz8sAQSkABM4yzhYYGaGDEWphZyIqgKlekdHJAq-PfkiEfD8goXL4I/s320/DSC_0002.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-3340266824292027252013-08-13T14:11:00.001-04:002013-08-13T14:11:18.392-04:00Apple Avocado Tuna Salad MeltsA little spicy, really wonderful!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9DU1YtztmoAFt-zH8aEem9kR07SuFNHC3jHFR5KzumfyUV86kS5v4f2HyW58k3Q85T32rPDwKhnbYkhOncD4QTLIzwe6tPMSWfq9J0JhTnTRT00DMaJjB3K8mUbVJ0XfYJtQrkHdDO4t/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9DU1YtztmoAFt-zH8aEem9kR07SuFNHC3jHFR5KzumfyUV86kS5v4f2HyW58k3Q85T32rPDwKhnbYkhOncD4QTLIzwe6tPMSWfq9J0JhTnTRT00DMaJjB3K8mUbVJ0XfYJtQrkHdDO4t/s320/DSC_0006.JPG" width="320" /></a><br />
Ingredients:<br />
<ul>
<li>1 large can of tuna in water, drained</li>
<li>1 fuji apple, finely diced</li>
<li>1 stalk celery, finely diced</li>
<li>1 jalapeno, finely diced, </li>
<li>1/2 white onion, finely diced</li>
<li>1 avocado, sliced</li>
<li>fresh mozzarella slices</li>
<li>2 T mayo (to taste...)</li>
<li>sturdy whole grain bread, sliced</li>
</ul>
1. Combine tuna, apple, celery, jalapeno, onion, and mayo by stirring gently. <br />
2. On one slice of bread, spread the tuna salad. On the other slice, lay down avocado slices and mozzarella.<br />
3. Bake at 425 for 5-10 minutes to toast bread and melt cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i8Lzpqy7bWR8oSWXWGvJWGJ7qzfIY4s7aCBU0JnPbE_cDK6WyxNGNHCc5rpoPjfp0QSaqrf9ZW8RsPu2YhS5Z8dk838tzS9C-D8jKKB_1MmD2uFDE7pSrZf-L8E1bu_4fJaGDyhoVW7S/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i8Lzpqy7bWR8oSWXWGvJWGJ7qzfIY4s7aCBU0JnPbE_cDK6WyxNGNHCc5rpoPjfp0QSaqrf9ZW8RsPu2YhS5Z8dk838tzS9C-D8jKKB_1MmD2uFDE7pSrZf-L8E1bu_4fJaGDyhoVW7S/s320/DSC_0007.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-68977039383986573472013-04-10T20:12:00.003-04:002013-04-10T20:12:41.157-04:00Seafood and Asparagus RisottoYum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjiB6wfWe78GnkNCuFWXjP9WqiFZ3LRSwxvXJX3kviiv6KfyXarhKbVWAeVUG1Ox33liOgwEGUyQe7h2pickxWSdbWVS8saouohBq3HENjkoknPm-C8LIoQ6yP8cMxQ3dk58j8AMLKoGW/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjiB6wfWe78GnkNCuFWXjP9WqiFZ3LRSwxvXJX3kviiv6KfyXarhKbVWAeVUG1Ox33liOgwEGUyQe7h2pickxWSdbWVS8saouohBq3HENjkoknPm-C8LIoQ6yP8cMxQ3dk58j8AMLKoGW/s320/DSC_0008.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>1 c arborio rice</li>
<li>5 c chicken or veggie stock</li>
<li>1/2 c white wine</li>
<li>4 cloves garlic, crushed</li>
<li>zest of one unwaxed lemon</li>
<li>juice of one lemon </li>
<li>1 T kosher salt</li>
<li>5 oz raw, peeled shrimp</li>
<li>4 oz large scallops</li>
<li>1/2 lb asparagus, chopped into 2" pieces</li>
</ul>
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1. Combine lemon zest, garlic, and salt into a paste. Mix paste into seafood and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHgQE3QsDSz8uwBZVZsexTBb95x3_ngMvCr1xyYtyJRb6NcdFjeOKSeh5BpLw9axGzrlvvGKyJFWc4Wb16LMzT4Xt_AOjzfboJHmvfvkZDtsT9bgi_cBb5IkXVGqs4R8bxgdauWinqzwv/s1600/DSC_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHgQE3QsDSz8uwBZVZsexTBb95x3_ngMvCr1xyYtyJRb6NcdFjeOKSeh5BpLw9axGzrlvvGKyJFWc4Wb16LMzT4Xt_AOjzfboJHmvfvkZDtsT9bgi_cBb5IkXVGqs4R8bxgdauWinqzwv/s200/DSC_0002.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3zpUxTlQC_Gv3g6goUFfx70zFIly2OPF35z51KLVjmIGmHAWPR2ahJK0Qb5EPo3Ec8HB-Gv8GDu52q_3AM9AFBaYQeDtE7EdxxbnpgJmtuR0SiB8_zN2xAQvsvO9JvKtYDzU2rNhSJDd/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3zpUxTlQC_Gv3g6goUFfx70zFIly2OPF35z51KLVjmIGmHAWPR2ahJK0Qb5EPo3Ec8HB-Gv8GDu52q_3AM9AFBaYQeDtE7EdxxbnpgJmtuR0SiB8_zN2xAQvsvO9JvKtYDzU2rNhSJDd/s200/DSC_0004.JPG" width="200" /></a><br />
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2. In a large sauce pan, using a wooden spoon, brown arborio rice over medium heat in olive oil for 2-3 minutes. Add white wine and stir continuously until absorbed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKgyUg7upB9mIaQnmXKc0-F3NJJsoV95mBuPZa9WhaFirQnVc4KjpGiJWAy2kNst-kOIGrWgKs91FB1M2jWTiiTfRFLCPGI1TdYE_LoLcpPt3q00rhvrWLM2-hXVjyFrgcxkj5RaVrf9c/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKgyUg7upB9mIaQnmXKc0-F3NJJsoV95mBuPZa9WhaFirQnVc4KjpGiJWAy2kNst-kOIGrWgKs91FB1M2jWTiiTfRFLCPGI1TdYE_LoLcpPt3q00rhvrWLM2-hXVjyFrgcxkj5RaVrf9c/s200/DSC_0001.JPG" width="200" /></a>3. Add one cup of stock, stir continuously until absorbed. Continue adding 1/2 c of stock at a time, each time stirring continuously until all liquid is absorbed. (This process will carry on for 20-30 minutes). Your end risotto product will be creamy and the rice will be tender.<br />
4. In a saute pan with a light coating of olive oil- saute scallops (2-3 minutes on each side) and shrimp (turning occasionally until cooked). Once the seafood is cooked, set aside and deglaze the pan with small amount of chicken stock and lemon juice.<br />
5. Add asparagus to the saute pan, and cook 1-2 minutes (just quickly, to warm it through).<br />
6. Gently fold seafood and asparagus into risotto.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-39401029410140081342013-02-24T20:25:00.000-05:002013-02-24T20:25:11.979-05:00Crispy Orange BeefAdapted from the <a href="http://www.amazon.com/The-Shun-Lee-Cookbook-Restaurant/dp/B00164GDWS/ref=sr_1_1?ie=UTF8&qid=1361754702&sr=8-1&keywords=shun+lee+cookbook" target="_blank">Shun Lee Cookbook</a> by Michael Tong & Elaine Louie. The original recipe calls for about half of the amount of sauce I made, and I don't think it came out too saucy... So I say go for it!<br />
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Ingredients:<br />
<ul>
<li>8 oz flank steak, cut into pieces 1"x1/2"x1/4" (very thinly sliced...)</li>
<li>1 1/2 tsp baking soda</li>
<li>1 orange</li>
<li>4 Tbs sugar</li>
<li>4 Tbs red wine vinegar</li>
<li>2 Tbs rice wine</li>
<li>2 Tbs soy sauce</li>
<li>2 tsp cornstarch</li>
<li>Vegetable oil for frying</li>
<li>1 c cornstarch</li>
<li>1 large egg white, lightly beaten</li>
<li>3 scallions, white part only, sliced </li>
<li>1 tsp dark sesame oil</li>
<li>juice of 1 orange</li>
<li>1/4 tsp hot chile paste </li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eXMLmi0wBmlKEF0izHNwWNZBAndo4OmdUXf-8_O9JiSoW3G81NcJKyqXs2oI4s6SYDwWlAEysRbbYiaHP4o1tVuGiS-_33XIIOyxoZnxIZRBvXeu23e9If1e0IZ58ky0EPo9-6xTKmbz/s1600/DSC_0017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eXMLmi0wBmlKEF0izHNwWNZBAndo4OmdUXf-8_O9JiSoW3G81NcJKyqXs2oI4s6SYDwWlAEysRbbYiaHP4o1tVuGiS-_33XIIOyxoZnxIZRBvXeu23e9If1e0IZ58ky0EPo9-6xTKmbz/s200/DSC_0017.JPG" width="200" /></a>1. Mix steak, baking soda and 3 Tbs water in a medium bowl. Cover and refrigerate for a few hours (to tenderize the meat)<br />
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2. Remove the peel of the orange with a veggie pealer. Cut the zest into thin strips. Slice the rest of the orange in half and set aside.<br />
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3. To begin the sauce, mix sugar, vinegar, rice wine, soy sauce and 2 tsp cornstarch in a bowl. Set aside.<br />
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4. Heat a large wok over high heat with about 1 1/2" of vegetable oil in it. Bring oil to 375 degrees.<br />
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5. Combine beef, 1 c cornstarch, and lightly beaten eggwhite. It will be kind of dry, but coat the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBg7ldVMAEuAZHuE-M4QnMClRk3nI1DX-Hl05HbUs6vhT2o1PI97y9aEGR0IBWcKgDtUsZOpK9szSIE3xccIVI-LfVP-2arU8xYm4DgoKce2v4-_ixd3B8fuOWTDEgr0lBhxPK99zl6DF5/s1600/DSC_0019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBg7ldVMAEuAZHuE-M4QnMClRk3nI1DX-Hl05HbUs6vhT2o1PI97y9aEGR0IBWcKgDtUsZOpK9szSIE3xccIVI-LfVP-2arU8xYm4DgoKce2v4-_ixd3B8fuOWTDEgr0lBhxPK99zl6DF5/s200/DSC_0019.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5htHVU8q5gRF5yNxQiqJn2X8YYR3utCKL7QqiYDZN29X1ssGxmTOlDoT_lGBQVGkQUMIpdqPdQjtsZH2iBKhCqdTsAYeXiGemvSLU5OaDslbPR_IiIsm_7IBwyqovFy1Z4LxpnaA6Twh/s1600/DSC_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5htHVU8q5gRF5yNxQiqJn2X8YYR3utCKL7QqiYDZN29X1ssGxmTOlDoT_lGBQVGkQUMIpdqPdQjtsZH2iBKhCqdTsAYeXiGemvSLU5OaDslbPR_IiIsm_7IBwyqovFy1Z4LxpnaA6Twh/s200/DSC_0020.JPG" width="200" /></a><br />
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6. Add the steak to the oil one piece at a time so it doesn't splash or stick together. Stir gently until it begins to look crispy (this happens quickly). Remove steak from oil and put in a colander to drain. Fry the rest of the beef in batches.<br />
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7. Remove most of the oil, leave 1-2 Tbs in the wok. Add sauce mixture, orange zest, scallions, sesame oil, orange juice, chile paste, and beef. Stir-fry until all of the ingredients are blended, about 30 seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf07__Ihsd4EHjP2UgOmQbbmXQHdw2GeHdbRFTcfzjJb1grqIfGaFbKcmd483q9mirDq05iAZLV4H-YYYHkg_hZ3MYhqmbRWIyi_hlEntDXGLOre5fu-G7xsHjpI0VfVb0hTQFa4GjB4R3/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf07__Ihsd4EHjP2UgOmQbbmXQHdw2GeHdbRFTcfzjJb1grqIfGaFbKcmd483q9mirDq05iAZLV4H-YYYHkg_hZ3MYhqmbRWIyi_hlEntDXGLOre5fu-G7xsHjpI0VfVb0hTQFa4GjB4R3/s320/DSC_0021.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-52241268398904605182013-02-24T20:09:00.002-05:002013-02-24T20:09:55.444-05:00Ham, Cheese and Spinach Focaccia This recipe is adapted from one called "Cheese Focaccia from Recco" found in <a href="http://www.amazon.com/Savory-Baking-Mediterranean-Focaccias-Flatbreads/dp/0060542195" target="_blank">Savory Baking from the Mediterranean</a> by Anissa Helou. Her recipe called for a cheese focaccia made with taleggio cheese (an Italian take on brie)... I added a few bonuses and substituted fontina cheese (another soft, cow's milk cheese).<br />
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I was totally dazzled by how few ingredients go into making the bread. There is an element of "mix it, walk away, knead it, take the dog for a walk, knead it, take a nap" ... So I thought it was perfect for making on a laid back Saturday :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX5PbYQvsiRHy5qKgDQRWmvfoj_qqNxbAHkqkARRX3xKoJ4SCAi_ayJguMzLP-EMYVORrSbRK8h7FzPKr2DXw_Q9SGdDeHGcbiHZF2cRnzKgSSLSPZsiQODIGzmJKvtK504Y1U9ACMIO3/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX5PbYQvsiRHy5qKgDQRWmvfoj_qqNxbAHkqkARRX3xKoJ4SCAi_ayJguMzLP-EMYVORrSbRK8h7FzPKr2DXw_Q9SGdDeHGcbiHZF2cRnzKgSSLSPZsiQODIGzmJKvtK504Y1U9ACMIO3/s400/DSC_0012.JPG" width="400" /></a></div>
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Ingredients:<br />
<ul>
<li>1 1/3 c unbleached all-purpose flour, plus extra for working with the dough</li>
<li>3/4 tsp sea salt</li>
<li>3 Tbs extra-virgin olive oil for the dough</li>
<li>extra olive oil for brushing the pan</li>
<li>9 oz soft cow's milk cheese (Fontina, Taleggio, Brie, Mozzarella... you pick)</li>
<li>1/2 c finely diced ham</li>
<li>1/2 c chopped spinach</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO5nqFppWJYSQsr5RUjANfi8SvBJZTWWQzdzKGlAXu-dTFlAy4dFUwHq5NvFE2R0h95WYNjrXW8CPkRdcc-lp5raaK1bx-Rqs0Fighj0MjUvMB__E9vpwB_RAbtJ-sOskv5tJqaePzEym/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO5nqFppWJYSQsr5RUjANfi8SvBJZTWWQzdzKGlAXu-dTFlAy4dFUwHq5NvFE2R0h95WYNjrXW8CPkRdcc-lp5raaK1bx-Rqs0Fighj0MjUvMB__E9vpwB_RAbtJ-sOskv5tJqaePzEym/s200/DSC_0001.JPG" width="199" /></a>1. Combine flour and fine salt in a large mixing bowl with a well shaped into the center. Add the EVOO into the well and incorporate into flour with your fingertips. Slowly add 1/3 cup plus 1/2 tablespoon warm water. Knead briefly to make a rough ball of dough.<br />
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2. Knead the dough for 1-2 minutes on a floured work surface. Turn the bowl over and cover the dough on the countertop for <b>15 minutes</b>. <i>(It's really amazing how much the dough "relaxes" during it's 15 minute cat-nap!!) </i><br />
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3. Knead the dough for 2-3 minutes until it's smooth. Shape into a ball and place in a lightly floured bowl, covered with plastic wrap. Let it sit in a warm, draft-free place for <b>1 hour</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMl48VSTZ5i6YQcFkPgtdAXM9OCR-1VvH-bsAaYi10Ih1Xx2KKgSf6BpatkiM6xnIVbtZTsPdvPoWedFKmtJ5Ci-AOtVQnfzNrTHWmfJazfMiLYAR3v89Qv7f1a7kDlT8f9Vl4Yofly4A/s1600/DSC_0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMl48VSTZ5i6YQcFkPgtdAXM9OCR-1VvH-bsAaYi10Ih1Xx2KKgSf6BpatkiM6xnIVbtZTsPdvPoWedFKmtJ5Ci-AOtVQnfzNrTHWmfJazfMiLYAR3v89Qv7f1a7kDlT8f9Vl4Yofly4A/s200/DSC_0005.JPG" width="200" /></a>4. Fold the dough. Cover again. Put it back in it's happy place for <b>another hour</b>. The dough will have expanded some during this rest period.<br />
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5. On your floured work surface, cut the dough in half and shape each half into a ball. Cover with a damp kitchen towel and let rest <b>15 minutes</b>. <br />
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6. Preheat your oven to 500 degrees F. On your floured work surface, roll out one piece of dough to be quite thin and about 12 inches in diameter. Liberally brush a non-stick baking sheet with olive oil and place the dough round on it. Add thinly sliced cheese, ham, and spinach to the center of the dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPji_VUZX-rTGCr7Q_UiVQwc7uIdJh0IBJxE_1hF7brD-DPHX1HP9hhA7mKxS2hJ0De0ozuTFSkUeQ9r4KMq-qOdQbdH7cCqqKDKIaOT5yPOJndfCf6n_Y2vIsHbZ98RhIX_UvFsXMVDKS/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPji_VUZX-rTGCr7Q_UiVQwc7uIdJh0IBJxE_1hF7brD-DPHX1HP9hhA7mKxS2hJ0De0ozuTFSkUeQ9r4KMq-qOdQbdH7cCqqKDKIaOT5yPOJndfCf6n_Y2vIsHbZ98RhIX_UvFsXMVDKS/s200/DSC_0006.JPG" width="200" /></a></div>
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7. Roll out the other dough ball to just slightly bigger than the first piece. Just barely dampen the edges, and flip it over so that it covers the dough/toppings. Seal the edges by pressing with your fingers. <i>Optional:</i> I added some finely shredded fontina to the top of the focaccia (because it felt very "Panera") and it turned out crispy and visually enhanced the look of the bread.<br />
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8. Bake for 8 to 10 minutes or until golden brown all over. Let sit 5 minutes, then slice and serve while cheese is still warm. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU_CYZZB_TXPyfn2EXYDlP2GXiboQuJVJf-xTI5fxzyDNEiZTcGO2qhAXnLlJl6_K1bxMXmMPd5m7R8CfaL5whbJ-NaGm5EYjSYz39KsOUKc1m0LHKBInRwcIzbd7hEUWUZRbttAuF3w4/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU_CYZZB_TXPyfn2EXYDlP2GXiboQuJVJf-xTI5fxzyDNEiZTcGO2qhAXnLlJl6_K1bxMXmMPd5m7R8CfaL5whbJ-NaGm5EYjSYz39KsOUKc1m0LHKBInRwcIzbd7hEUWUZRbttAuF3w4/s320/DSC_0010.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-9767917381015177702013-02-19T19:01:00.002-05:002013-02-19T19:02:13.369-05:00Balsamic Chicken CapreseThis one came together sort of... off the cuff. But really, we're combining some great concepts here, so it was bound for greatness!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkZrIRH1nrMpglxZbE0O-Hb_RlPw5GCvxD22qtrW7a6dRv4r5WiHTqk4F8KCO-GAsyjKK3pIl0MbmaGkEkdHTei89liXRhb0lCIJUCHF4kxjHyWdH7SQFA9FZhrMLKu4iK_Dsp-Pzq42y/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkZrIRH1nrMpglxZbE0O-Hb_RlPw5GCvxD22qtrW7a6dRv4r5WiHTqk4F8KCO-GAsyjKK3pIl0MbmaGkEkdHTei89liXRhb0lCIJUCHF4kxjHyWdH7SQFA9FZhrMLKu4iK_Dsp-Pzq42y/s320/DSC_0004.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>4 thinly sliced cuts of chicken breast</li>
<li>1/2 c whole wheat flour</li>
<li>4 T olive oil</li>
<li>1/4 c balsamic vinegar</li>
<li>1/2 onion, finely chopped</li>
<li>4 cloves garlic, chopped</li>
<li>1 c chicken stock</li>
<li>2 roma tomatoes, halved and sliced</li>
<li>1/2 c baby bella mushrooms, sliced </li>
<li>1/2 c fresh mozzarella pearls</li>
<li>3 T pesto</li>
<li>1/2 lb linguine</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xo87rhcaukogMfHAYzsPvLN7UAvho0eloboAG4xxuuHoalAr2qQQN8nmjoikQ8RhtmzdBJB4jjzfRz7E758Fge_rvu4nwX-vXdwIWbI6RVqGISctWHZA9dzbdUm_hHD5E5sdXEyo18j4/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xo87rhcaukogMfHAYzsPvLN7UAvho0eloboAG4xxuuHoalAr2qQQN8nmjoikQ8RhtmzdBJB4jjzfRz7E758Fge_rvu4nwX-vXdwIWbI6RVqGISctWHZA9dzbdUm_hHD5E5sdXEyo18j4/s200/DSC_0001.JPG" width="200" /></a>1. Bring a large pot of water to boil. Prepare linguine according to <i>al dente</i> instructions on package.<br />
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2. Heat olive oil on medium in a saute pan. While oil is heating, lightly dredge chicken in flour. Saute chicken for 3-4 minutes on both sides, until golden brown. Set chicken aside, keep warm.<br />
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3. Saute onion and garlic (in the same pan used to saute chicken) for 5 minutes, until tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxHgHBSqnOMKnj23FPabg4FzX-s1Ov1JZh41-8irAsYhM_cnKvJKi5XZ30QuOHPle7kOC7SNpXIrVobu1I9jmPMktu8jMHjSC9hVUDOM6z8g2xt0AnFzxO6H5E-jkjO-ChL76RZzwA5qI/s1600/DSC_0002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxHgHBSqnOMKnj23FPabg4FzX-s1Ov1JZh41-8irAsYhM_cnKvJKi5XZ30QuOHPle7kOC7SNpXIrVobu1I9jmPMktu8jMHjSC9hVUDOM6z8g2xt0AnFzxO6H5E-jkjO-ChL76RZzwA5qI/s200/DSC_0002.JPG" width="199" /></a>4. Deglaze pan with balsamic vinegar, whisk gently for a minute, then add chicken stock. Stir and cook down on med-high heat for ~5 minutes, until sauce begins to thicken.<br />
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5. Add chicken and mushrooms, simmer on low an additional 3 minutes.<br />
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6. In a separate bowl, combine tomato, mozzarella pearls and pesto. <br />
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7. Remove chicken and sauce from heat, toss in pasta, tomatoes, and mozzarella pearls coated in pesto.<br />
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Voila!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-89467858801607329032013-02-13T20:58:00.003-05:002013-02-13T20:58:42.438-05:00Pesto Goat Cheese Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgdRk8PFb5jmt0tIXRLSPSH0IYCFUkjAcn0W-__rvBmOFj9W_eM-6KrZMGo_0EWfIAKMO_5V23xJf9_SbWCwpSZz0UrXmIBaSS_87qpLmmGPpSzfV0p8ezvklXUBQBzkya8vrrCWw03Tw/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgdRk8PFb5jmt0tIXRLSPSH0IYCFUkjAcn0W-__rvBmOFj9W_eM-6KrZMGo_0EWfIAKMO_5V23xJf9_SbWCwpSZz0UrXmIBaSS_87qpLmmGPpSzfV0p8ezvklXUBQBzkya8vrrCWw03Tw/s320/DSC_0027.JPG" width="320" /></a></div>
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What a really different and tasty pizza! I think I'll wait to make it again until the summer, so I can use garden fresh ingredients, but the store-bought versions sufficed this time and still produced a really yummy pizza.<br />
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<b>Ingredients:</b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8DndwelhnLdtn9IOdVpluEbCqKSlxpwxYlTqx44T_jfkD6w-AZpsCt0xL9JYPFF4ri10tDRvNJvYpGr7QRkB_Uderc_RXUJ9qa0fPfDxoKstHuWG17P8Wou3SUSpdyRPLK8iGfinswGV/s1600/DSC_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8DndwelhnLdtn9IOdVpluEbCqKSlxpwxYlTqx44T_jfkD6w-AZpsCt0xL9JYPFF4ri10tDRvNJvYpGr7QRkB_Uderc_RXUJ9qa0fPfDxoKstHuWG17P8Wou3SUSpdyRPLK8iGfinswGV/s200/DSC_0020.JPG" width="200" /></a>
<li>Pizza crust (I used a thawed loaf of frozen whole wheat bread dough)</li>
<li>1/4 c pesto</li>
<li>1/2 tomato, thinly sliced</li>
<li>1 c baby bella mushrooms, quickly sauteed</li>
<li>1 poblano pepper, thinly sliced</li>
<li>2 oz goat cheese (I used an "herbed tomato" goat cheese I found at the grocery store)</li>
<li>2 scallions, sliced </li>
</ul>
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1. Preheat oven to 425 F<br />
2. Spread pizza dough onto a cookie sheet or pizza pan<br />
3. Layer your ingredients: basil (be generous), cheese, mushrooms, tomatoes, peppers, green onions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmxdNozBYNkxdJdCVToqZAVEfaVgDnMjJqT17pMpqPEDrBhNEH742x2GEVd7cVjpz8dhswbg58WPH7Ycyz7NVuqT3q5HlJgIVNtSILJ67qwlvvoSyvitdFjLXc9hql7gSObqgSrG8eEIL/s1600/DSC_0024.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmxdNozBYNkxdJdCVToqZAVEfaVgDnMjJqT17pMpqPEDrBhNEH742x2GEVd7cVjpz8dhswbg58WPH7Ycyz7NVuqT3q5HlJgIVNtSILJ67qwlvvoSyvitdFjLXc9hql7gSObqgSrG8eEIL/s200/DSC_0024.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe467fmzZ1hnfnB5JoU6ZCBwy4C7ACN2An-rBdZOB6JQz8YZqTmyCokKyAjW9PisYNyhvU7sDrtjNRZd7huAR-svK-jSepJXBt_xqrNbC6928NJHECzk0g8Lkz0adzH8sXUj3sTY_9eTp/s1600/DSC_0026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe467fmzZ1hnfnB5JoU6ZCBwy4C7ACN2An-rBdZOB6JQz8YZqTmyCokKyAjW9PisYNyhvU7sDrtjNRZd7huAR-svK-jSepJXBt_xqrNbC6928NJHECzk0g8Lkz0adzH8sXUj3sTY_9eTp/s200/DSC_0026.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuixVVLfBDTXLRenpSfr0rLN0-kjgNBFu4dpDaeHzgKCjuhcdDqIFnpG8aheiIvMScspMMVC-IP6Te30LLxrYnaIx9YG-opG3a8ABiS_PVc57SMGeK-pq81nq30m7Z6anqdxNriBCAtsv9/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuixVVLfBDTXLRenpSfr0rLN0-kjgNBFu4dpDaeHzgKCjuhcdDqIFnpG8aheiIvMScspMMVC-IP6Te30LLxrYnaIx9YG-opG3a8ABiS_PVc57SMGeK-pq81nq30m7Z6anqdxNriBCAtsv9/s200/DSC_0025.JPG" width="200" /></a></div>
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4. Bake at 425 for 10-12 minutes, until crust is crispy. Let stand at least 3 minutes before slicing and serving. Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-30228937722426941922013-02-13T20:46:00.002-05:002013-02-13T20:46:43.846-05:00Asian Veggie SlawThere are a lot of ingredients in this dish, but I had most of the sauce ingredients in my pantry already and I found the slaw ingredients mostly pre-chopped and ready to go.<br />
<br />
Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzq44JoB24-5hh7HeRQPsIE-pOVOvd3hCIcNuN1lCtLvveESlNA6PDUEuaqPFklDkh732ED6ctpfZtnZnKqE7TJ4t8obJQ9B4ZPVSZfDAEvDmo_Wa_RCF_gIpmShxn2REcGEqsSEuEuHB/s1600/DSC_0016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzq44JoB24-5hh7HeRQPsIE-pOVOvd3hCIcNuN1lCtLvveESlNA6PDUEuaqPFklDkh732ED6ctpfZtnZnKqE7TJ4t8obJQ9B4ZPVSZfDAEvDmo_Wa_RCF_gIpmShxn2REcGEqsSEuEuHB/s320/DSC_0016.JPG" width="320" /></a><i>Sauce</i> <br />
<ul>
<li>1/4 c honey</li>
<li>1/4 c veggie oil</li>
<li>1/4 c rice vingegar</li>
<li>1 T soy sauce</li>
<li>1 t sesame oil</li>
<li>1 T peanut butter (I used a creamy organic peanut butter and it stirred right in without too much fuss)</li>
<li>1/2 t salt</li>
<li>1/2 t Sriracha</li>
<li>1 T minced ginger</li>
</ul>
<i>Slaw</i><br />
<ul>
<li>4 c shredded slaw mix</li>
<li>2 c shredded carrots</li>
<li>1 red bell pepper thinly sliced</li>
<li>1 c cooked/shelled edamame (in with frozen veggies in the grocery store)</li>
<li>2 m scallions, sliced</li>
<li>1/2 c chopped peanuts</li>
<li>1/2 c chopped cilantro</li>
</ul>
<br />
1. Combine all sauce ingredients and whisk vigorously for 1 minute, until sauce is slightly emulsified<br />
2. Combine all slaw ingredients and hand toss<br />
3. Coat veggie slaw in sauce, refridgerate.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWCZfkZqLXZrOHgLQ-uaJbj_eKTfg5IXCNR4OWvHHs-8B5fph45xej8kS5qhjmEEbncURrMuggFIA5TWvxF8_qLkG9daoydtIEhtWhEf3cFQHKlqUUPtDeUHOHW0DTQSpR6WaDilLc2HX/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWCZfkZqLXZrOHgLQ-uaJbj_eKTfg5IXCNR4OWvHHs-8B5fph45xej8kS5qhjmEEbncURrMuggFIA5TWvxF8_qLkG9daoydtIEhtWhEf3cFQHKlqUUPtDeUHOHW0DTQSpR6WaDilLc2HX/s320/DSC_0019.JPG" width="320" /></a></div>
<div style="text-align: center;">
I served it with Coconut Shrimp :)</div>
Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-91536520179197452013-02-11T20:49:00.002-05:002013-02-11T20:50:11.953-05:00Spicy Thai NoodlesThese spicy, nutty noodles are great hot or cold. Tofu takes on the flavor of the sauce really well :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnj6fSOTWZo8yYPf6FOasEEP-rk3zGhkbc_2pzJLeByb0gjNg0681XZQLLSpjFszeVo8cRgDAgax1b70eytEhrtLOcGlgBcCXQfd4ZAwPCKUYdCxyW3jbuyHJgWDu-ZcKo5zN4cZgAA2tc/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnj6fSOTWZo8yYPf6FOasEEP-rk3zGhkbc_2pzJLeByb0gjNg0681XZQLLSpjFszeVo8cRgDAgax1b70eytEhrtLOcGlgBcCXQfd4ZAwPCKUYdCxyW3jbuyHJgWDu-ZcKo5zN4cZgAA2tc/s400/DSC_0006.JPG" width="400" /></a></div>
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<b>Ingredients</b>:<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6YVabOrpnR3H_Dx3ET3YKI7pr4SqqWvSdNGZmRqcdPM4ttprOqfb6D-kk9AJs7iHLtmLA0zBldV8dkaZ5iczFE7hykCBeMNx_Adgi3cRNdV48Mnlrfm3Yrndja7XbM4QvpZT0gz803DL/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6YVabOrpnR3H_Dx3ET3YKI7pr4SqqWvSdNGZmRqcdPM4ttprOqfb6D-kk9AJs7iHLtmLA0zBldV8dkaZ5iczFE7hykCBeMNx_Adgi3cRNdV48Mnlrfm3Yrndja7XbM4QvpZT0gz803DL/s200/DSC_0001.JPG" width="200" /></a>
<li>1 lb linguine</li>
<li>6 T honey</li>
<li>6 T soy sauce</li>
<li>1/4 c vegetable oil</li>
<li>1/3 c sesame oil</li>
<li>1 T crushed red pepper</li>
<li>1-2 c firm tofu cubed</li>
<li>3 scallions, chopped</li>
<li>4 T cilantro, chopped</li>
<li>1/3 c peanuts, chopped</li>
<li>1/2 c shredded carrots</li>
</ul>
<br />
<br />
<br />
1. Cook linguine to al dente.<br />
2. Combine oils over medium heat. Cook red pepper 2-3 minutes in hot oil. Add tofu and let fry 5 minutes, stirring gently occasionally. Spoon out tofu and set aside on paper towel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItQrfMjMHXa9vZGCoahu6xpN94sjCQrUwgqmASldjiR9_QYmb8OJgvMHlDdNrwPq1FuRC7VZcR8ZFUV3sFJ4e2gB1MOW1oy4JWR_22f8D272Ciae57lPrYWO0sUyC7VLcAe8HxgWxpej1/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItQrfMjMHXa9vZGCoahu6xpN94sjCQrUwgqmASldjiR9_QYmb8OJgvMHlDdNrwPq1FuRC7VZcR8ZFUV3sFJ4e2gB1MOW1oy4JWR_22f8D272Ciae57lPrYWO0sUyC7VLcAe8HxgWxpej1/s200/DSC_0003.JPG" width="200" /></a></div>
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3. Whisk in soy and honey. Cook down 2-3 minutes.<br />
4. Stir in noodles, cook an additional 2-3 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5spHaI_jmLHonYyoRG_djm9l7Ds5OLmRRvwvrLbuKGFp0EGIZ4JqLEY4-BuVoJPtyYxG0vrOONkQnuz7BGcA3xOUMi-sa7XWRKY82LPUtI6ggLUhfDvtGA7sJJNIMnWEe4ToQgvWEyDx/s1600/DSC_0004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5spHaI_jmLHonYyoRG_djm9l7Ds5OLmRRvwvrLbuKGFp0EGIZ4JqLEY4-BuVoJPtyYxG0vrOONkQnuz7BGcA3xOUMi-sa7XWRKY82LPUtI6ggLUhfDvtGA7sJJNIMnWEe4ToQgvWEyDx/s200/DSC_0004.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvnnURIlFtqdrg57TEXvmm1qiGKyUbBhBMmhrTG0Q_dlgs-1siAgB-nTKp8WziK9SC6bRqM_zO5T7-g-FZw7lfrSIzCdZdWGiPGOP0fTse8WwZxoVcUVDPQL0sfL0gBWU7KHhjNOqFI0t/s1600/DSC_0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvnnURIlFtqdrg57TEXvmm1qiGKyUbBhBMmhrTG0Q_dlgs-1siAgB-nTKp8WziK9SC6bRqM_zO5T7-g-FZw7lfrSIzCdZdWGiPGOP0fTse8WwZxoVcUVDPQL0sfL0gBWU7KHhjNOqFI0t/s200/DSC_0005.JPG" width="200" /></a><br />
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5. Remove from heat. Add cilantro, scallions, peanuts, carrots and tofu. Toss and serve (or refrigerate and serve cold later).<br />
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Easy peasy! Delish!<br />
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-91445716242627555552013-01-30T17:42:00.001-05:002013-01-30T17:42:46.788-05:00Grandma's Potato Soup ...with Mom's adaptations, plus some extra Jolene lovin. Let's call this "Third Generation Potato Soup."<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li> 3 stalks celery, finely chopped</li>
<li>1 lg onion, finely chopped</li>
<li>4 lbs of potatoes, peeled and cubed</li>
<li>1 can of evaporated milk</li>
<li>1 stick of butter</li>
<li>2 Tbsp parsley, chopped</li>
<li>1/2 cup instant mashed potatoes</li>
<li>salt and pepper to taste</li>
<li>(1 can of corn, fried)</li>
</ul>
1. In a large pot, saute celery and onions with a pad of butter until tender. Then add 4" of water and bring to a boil.<br />
2. Add potatoes, bring back to a boil and cook until potatoes are tender.<br />
3. Add butter, stirring gently until it melts. Add evaporated milk and corn.<br />
4. Remove from heat, stir in instant potatoes and parsley.<br />
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Serve with corn bread and hot sauce :)Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-70818127671489039962013-01-02T20:57:00.002-05:002013-01-02T20:57:47.273-05:00Spinach Artichoke LasagnaThis is a new recipe to me which I really enjoyed preparing and eating. It was such a gooey, veggie, pasta loving dish! Lots of really good flavors at play here :)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo0CGmfSiQFKOSrnr73ziFNl6eCtmxaWWkNo3QfOkW1IPdq6K8TvtsnNvYnQbAkyMd7upBZSDHs21l0F1LyYsIpl0uCpiNt2T6YsQ0T1OZoPBEDyWYJ2-f7jYchlNL3Nl8wL132AIflhZ/s1600/IMG_0853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQo0CGmfSiQFKOSrnr73ziFNl6eCtmxaWWkNo3QfOkW1IPdq6K8TvtsnNvYnQbAkyMd7upBZSDHs21l0F1LyYsIpl0uCpiNt2T6YsQ0T1OZoPBEDyWYJ2-f7jYchlNL3Nl8wL132AIflhZ/s320/IMG_0853.JPG" width="320" /></a></div>
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<b>Ingredients:</b><br />
<ul>
<li>9 lasagna noodles, cooked</li>
<li>1 onion, chopped</li>
<li>4 cloves garlic, chopped</li>
<li>1 can veggie stock</li>
<li>1 tbsp chopped fresh rosemary</li>
<li>1 14-oz can of artichoke hearts, drained</li>
<li>1 10-oz package of frozen chopped spinach (thawed and drained)</li>
<li>1 jar favorite pasta sauce</li>
<li>1/2 c feta crumbles</li>
<li>3 c shredded mozzarella </li>
</ul>
<br />
1. Preheat oven to 350.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvWuV3b90ZMKY1KzvCCqtuh9sB6ysNgUWRXXRbLQW3Wi8SpeLyFvRQuKri2baB2MhG8JlrNJaB0FA0FagXud8H5_we3R6D-RExqhIwNjj6OzcjKKpY7d6xyGGCCUVJ-JST0lXkFnKivgY/s1600/IMG_0850.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvWuV3b90ZMKY1KzvCCqtuh9sB6ysNgUWRXXRbLQW3Wi8SpeLyFvRQuKri2baB2MhG8JlrNJaB0FA0FagXud8H5_we3R6D-RExqhIwNjj6OzcjKKpY7d6xyGGCCUVJ-JST0lXkFnKivgY/s200/IMG_0850.jpg" width="150" /></a>2. Saute onion and garlic for 5 minutes. Add veggie broth, artichokes, and spinach. Simmer for another 10 minutes.<br />
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3. Add red sauce and simmer until warm<br />
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4. Splash a bit of sauce in a 9x13 pan, then layer the following: 3 lasagna noodles, 1/3 of the veggie-sauce mixture, 1 c mozzarella cheese. Finish with crumbled feta.<br />
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5. Bake covered for 45 minutes. Uncover, bake another 15 minutes. Let stand 15 minutes before serving with your favorite bread or garlic bread.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM50mjezY5IJZBkhNCjzoAMFvIhzLGH3ubfLE7tbzF4moaGry2bek8SDDG6MJv65KgJOa0m2xHdrUSB0UqgtxQF5ypgzmUh1NJrCmo8MRJXkfYSQtqf3pJoereqm1J9x5NhaqYpjzfxGb/s1600/IMG_0852.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM50mjezY5IJZBkhNCjzoAMFvIhzLGH3ubfLE7tbzF4moaGry2bek8SDDG6MJv65KgJOa0m2xHdrUSB0UqgtxQF5ypgzmUh1NJrCmo8MRJXkfYSQtqf3pJoereqm1J9x5NhaqYpjzfxGb/s320/IMG_0852.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-19897666203664035832013-01-02T20:47:00.000-05:002013-01-02T20:47:19.690-05:00Black Bean Sweet Potato Burritos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BMbenyMlWVFXJFW06NogS4RGOChP62V9bPIYrUEXJdMAJO4NKY9WdmNMi9EOhGLTs3eSFe8axtDxJK-AuHrVj5TOaMGxsTgMZtaq4-zI0Ms_PemPDlNwJWjPT37Y3mfS17IZICqc9vbI/s1600/IMG_0826.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BMbenyMlWVFXJFW06NogS4RGOChP62V9bPIYrUEXJdMAJO4NKY9WdmNMi9EOhGLTs3eSFe8axtDxJK-AuHrVj5TOaMGxsTgMZtaq4-zI0Ms_PemPDlNwJWjPT37Y3mfS17IZICqc9vbI/s320/IMG_0826.jpg" width="240" /></a>Yum! This is one of our favorites from <a href="http://tacotontos.com/" target="_blank">Taco Tonto's</a> in Kent, OH that I've tried paying homage to at home in Warren.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 sweet potato, peeled and roasted</li>
<li>1 can black beans</li>
<li>1/2 c rice (makes 1 1/2 c cooked rice)</li>
<li>3 tbsp cilantro</li>
<li>1 c mung bean sprouts</li>
<li>2 c homemade or favorite salsa</li>
<li>6 whole wheat tortilla shells (10")</li>
</ul>
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1. Cut cilantro into cooked rice while still warm.<br />
2. Down the center of a tortilla, layer rice, sweet potato, and black beans. Top with mung bean sprouts and salsa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1XsUdmMZGbZxH-rFMhZyUNGxbqdRnL72mcfHIXdBNlWfdn-7APP51gvr7m6QUqIwD_lcr9y3HpYuPkz_gm_lMfFXIY1IOtV6Ahps6zjga8UM0_5zTJDMKfRllBTzDjU3e03Zvit73FZ8/s1600/IMG_0823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1XsUdmMZGbZxH-rFMhZyUNGxbqdRnL72mcfHIXdBNlWfdn-7APP51gvr7m6QUqIwD_lcr9y3HpYuPkz_gm_lMfFXIY1IOtV6Ahps6zjga8UM0_5zTJDMKfRllBTzDjU3e03Zvit73FZ8/s200/IMG_0823.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny_jEeHWvTIoSwDa03bWUa75jPbXUnGWvSMFb0hNm2Ccd_wQKNj4VUpLBKvftBsnmzVc0DAO3YH2s9Iw5pPOnb17zjCMugOYvYqKz03M7qfwGhuEjBOCKrnioheOtvElO4yRjUuCxH3-_/s1600/IMG_0824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny_jEeHWvTIoSwDa03bWUa75jPbXUnGWvSMFb0hNm2Ccd_wQKNj4VUpLBKvftBsnmzVc0DAO3YH2s9Iw5pPOnb17zjCMugOYvYqKz03M7qfwGhuEjBOCKrnioheOtvElO4yRjUuCxH3-_/s200/IMG_0824.jpg" width="150" /></a></div>
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3. Fold the two ends over the edges of the ingredients, then roll into a tightly formed burrito.<br />
4. Grill on a flat top until tortilla is crispy. Serve with additional salsa for dipping.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-11042829586312571862013-01-02T20:37:00.003-05:002013-01-02T20:37:50.912-05:00Indian Samosas Talk about comfort food. I may be half Indian, but I know which side my stomach pledges allegiance to...<br />
<br />
Ingredients:<br />
<i>For the pastry dough-</i><br />
<ul>
<li>1 1/2 c all purpose flour</li>
<li>2 tbsp oil</li>
<li>1 tsp salt</li>
<li>~2/3 c cold water</li>
</ul>
<i>For the potato filling</i>-<br />
<ul>
<li>2 med gold potatoes</li>
<li>1/2 c green peas (frozen are preferred to canned)</li>
<li>1 c spanish or sweet onion, chopped</li>
<li>1 1/2 tsp coriander powder</li>
<li>1 tsp cumin seeds</li>
<li>1/2 tsp turmeric powder </li>
</ul>
<br />
<b>Preparing the dough</b>-<br />
<i> </i> 1. Combine flour and salt. Mix in oil by rubbing the flour between your hands. Slowly add water in small portions and mix with your hands until a dough forms, then continue working dough for 2-3 minutes.<br />
2. Cover the dough in plastic wrap and let sit for 30 minutes.<br />
3. Roll a ball of dough (slightly bigger than a golf ball) into a circle to be about 5 inches in diameter. Do this with all of the dough.<br />
4. Cut all dough circles in half, into two semi-circles.<br />
<br />
<b>Preparing the filling-</b><br />
1. Boil, cool then slightly mash potatoes. Set aside.<br />
2. Heat oil in a pan, add cumin seeds, and once seeds start to dance around in the oil, add onion. Cook onion 5-10 minutes until the onion turns almost clear.<br />
3. Add peas and turmeric. Once peas are cooked, add coriander powder.<br />
4. Fold in potatoes. Let cool before stuffing samosas.<br />
<br />
<b>Making Samosas-</b><br />
1. Preheat a deep fryer to 360 degrees.<br />
2. Wet a q-tip or your finger and moisten the straight edge of a dough semi-circle. Make an "O" with your hand (thumb meets 4 fingers) and create a cone in the hole of your hand. Slightly overlap moist edge of dough with dry edge and press together.<br />
3. Add ~2 tsp potato filling to the cone.<br />
4. With the seam you created facing forward, seal the top of the cone using a bit of water to moisten the dough. You should have a triangle with the seam in the front. Repeat until dough/filling are gone.<br />
5. Fry for 5-6 minutes, until a dark golden brown.<br />
6. Serve with a favorite sauce or Indian chutney.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-91260141452789854262013-01-02T20:21:00.001-05:002013-01-02T20:21:58.601-05:00Hummus Pita PizzasThis is a very refreshing pizza that could be served as an hors d'oeurve or a light dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxdIBopMIroA0f5d4c-ifCD-Z14jqDDXSSONVRU6bxpBXOZxGTWAEiobLAdtrN6wePK0awyxnxgOQdGG61ER-eryz4GBa5Ll280pfC-Nm5vnNw6aSxqT6adu5xwBts-4Sw-Y4VK5iVeWW/s1600/IMG_0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxdIBopMIroA0f5d4c-ifCD-Z14jqDDXSSONVRU6bxpBXOZxGTWAEiobLAdtrN6wePK0awyxnxgOQdGG61ER-eryz4GBa5Ll280pfC-Nm5vnNw6aSxqT6adu5xwBts-4Sw-Y4VK5iVeWW/s320/IMG_0827.JPG" width="320" /></a></div>
<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>4 whole wheat pitas</li>
<li>16 oz garlic or herbed hummus</li>
<li>4 red radishes, sliced and chopped</li>
<li>1 c mung bean sprouts, coarsely chopped</li>
<li>1/4 c cilantro, coarsely chopped</li>
<li>1 green pepper, chopped</li>
<li>a drizzle of herbed olive oil</li>
</ul>
<br />
<br />
1. Preheat oven to 425<br />
2. Spread hummus liberally over pitas. Top with veggies, bean sprouts and cilantro.<br />
3. Drizzle with olive oil.<br />
4. Bake on a tray at 425 for 15 minutes, until pitas begin to crisp.<br />
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-18759601938729333622012-11-26T19:32:00.002-05:002012-11-26T19:32:24.740-05:00Meatballs 2 Ways
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<br />
<div class="MsoNormal">
<b><span style="font-size: large;">Meatball Recipe</span></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Ingredients</b><b>: </b></div>
<div class="MsoNormal">
2 slices of bacon<o:p></o:p></div>
<div class="MsoNormal">
2 pounds ground veal<o:p></o:p></div>
<div class="MsoNormal">
1 pound ground lamb<o:p></o:p></div>
<div class="MsoNormal">
3 large eggs, lightly beaten<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup minced shallot<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup bread crumbs<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup fresh ricotta<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup freshly grated parmesan cheese<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
3 cups chicken stock or low-sodium broth<o:p></o:p></div>
<div class="MsoNormal">
3 cups water<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions: </b></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Place the bacon in a skillet and cook over medium heat
until crisp, place on a paper towel and crumble when cool enough to handle. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a large bowl, using your hands, mix the ground veal
and lamb with the eggs, bacon, shallots, bread crumbs, ricotta, parmesan and 2
teaspoons of salt. Shape the mixture into 40 golf ball-size meatballs. <o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 325. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a wide saucepan, bring the chicken stock and water
to a simmer. Add half of the meatballs and simmer over moderately low heat until
just cooked through, about 10 minutes. Using a slotted spoon, transfer the
cooked meatballs to a rimmed baking sheet. Repeat the process with the
remaining meatballs.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Bake in the oven for 10 minutes or until cooked through. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6963nC3rn2accWJ4t8mo5QPCvj6F2dTU_7RjMcJtfBxcTSX8e0bUcljwH0oPQ-TJRlN_9OdwZr9ggH6fGBk2vp-Sk05lltnitgorvdUIJeW8gb0f-Iv7oLupA1KAIBYBTnZc8FaNeT_A/s1600/photo+(32).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6963nC3rn2accWJ4t8mo5QPCvj6F2dTU_7RjMcJtfBxcTSX8e0bUcljwH0oPQ-TJRlN_9OdwZr9ggH6fGBk2vp-Sk05lltnitgorvdUIJeW8gb0f-Iv7oLupA1KAIBYBTnZc8FaNeT_A/s200/photo+(32).JPG" width="200" /></a><b><span style="font-size: large;">Meatball Pizza</span><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><b>: </b></div>
<div class="MsoNormal">
1 pizza dough (<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/basic-pizza-dough-recipe3/index.html">I
used Emeril Lagasse’s Basic Pizza Dough recipe</a>) <o:p></o:p></div>
<div class="MsoNormal">
1 cup of your favorite marinara sauce<b><o:p></o:p></b></div>
<div class="MsoNormal">
1 onion, sliced and sauteed<o:p></o:p></div>
<div class="MsoNormal">
10 meatballs, sliced and warmed<o:p></o:p></div>
<div class="MsoNormal">
2 cups shredded mozzarella<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P9RZvPz_WwNtIapLPsX_PTnZIXNLLwmtIBQpsJFRqppTPi8NKf-il63b4CGxmDdqPObyBUzgiKi9qLDbFCOAE9PYlPnzaw1wd-G_q4jcj2rPSPApj9QzadeiC8t2vpPUZu8hqLAPZ9Jw/s1600/photo+(33).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P9RZvPz_WwNtIapLPsX_PTnZIXNLLwmtIBQpsJFRqppTPi8NKf-il63b4CGxmDdqPObyBUzgiKi9qLDbFCOAE9PYlPnzaw1wd-G_q4jcj2rPSPApj9QzadeiC8t2vpPUZu8hqLAPZ9Jw/s200/photo+(33).JPG" width="200" /></a><b>Directions: </b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 350 degrees. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Top your pizza dough with the ingredients starting with
the sauce, onions, meatballs, and then cheese. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Bake the pizza for 10 to 15 minutes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXnlkQcIMfmYt56RxY8aXkzNKc-4plcUIsP9ePFgEgR9ckbBb08lieSWNjvO5NHECjPPuF70H5OJILpNt6twcYw0EuQUJnSkP1JsyyEysY0rBafBtVsRlYR5vzbG3vVTpu7sFC7MYuvbh/s1600/photo+(34).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXnlkQcIMfmYt56RxY8aXkzNKc-4plcUIsP9ePFgEgR9ckbBb08lieSWNjvO5NHECjPPuF70H5OJILpNt6twcYw0EuQUJnSkP1JsyyEysY0rBafBtVsRlYR5vzbG3vVTpu7sFC7MYuvbh/s200/photo+(34).JPG" width="200" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Meatball Parmesan</span><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><b>: </b></div>
<div class="MsoNormal">
1 baguette, sliced but still leaving one side attached<o:p></o:p></div>
<div class="MsoNormal">
1 cup of your favorite marinara sauce, with more for dipping<b><o:p></o:p></b></div>
<div class="MsoNormal">
10 meatballs, sliced<o:p></o:p></div>
<div class="MsoNormal">
2 cups shredded mozzarella<o:p></o:p></div>
<div class="MsoNormal">
Fresh basil<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions: </b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 350 degrees.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Add sauce to the bottom of the bread; add the
meatballs, cheese, and basil. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Bake for 5 to 10 minutes until the cheese is melted and
the bread is slightly crispy. <o:p></o:p></div>
<!--EndFragment-->Caseyhttp://www.blogger.com/profile/04573710381135231479noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-12914319347630237912012-11-26T19:23:00.000-05:002012-11-26T19:36:35.424-05:00Lapin au Vin (Rabbit with Wine)<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeeGCI7NRl_Hp1tlk2dDn6fXgQ4VxmxklZjHFZf4XmGuK7QWmPmeVjsiXOJgo3_9ugcFztbSnNShShMjPBbNYT8zDsVv-2Rx-5W8ioJ2MwvW9U5xa8VDORn8P36woQalJwIiaYULMf32c/s1600/photo+(29).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeeGCI7NRl_Hp1tlk2dDn6fXgQ4VxmxklZjHFZf4XmGuK7QWmPmeVjsiXOJgo3_9ugcFztbSnNShShMjPBbNYT8zDsVv-2Rx-5W8ioJ2MwvW9U5xa8VDORn8P36woQalJwIiaYULMf32c/s200/photo+(29).JPG" width="200" /></a></div>
<div class="MsoNormal">
This is a take on traditional Coq au Vin but with rabbit. You
can use chicken instead. I served it over wide egg noodles but rice or a good hearty bread would also be good. </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
Serves 4<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 whole rabbit, skin off<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
Freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
2 cups plus 2 tablespoons flour<o:p></o:p></div>
<div class="MsoNormal">
12 ounces bacon, chopped<o:p></o:p></div>
<div class="MsoNormal">
1 bag of frozen pearl onions, thawed<o:p></o:p></div>
<div class="MsoNormal">
1 pound domestic cap mushrooms, thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup chopped shallots<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons chopped garlic<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon chopped fresh thyme<o:p></o:p></div>
<div class="MsoNormal">
2 bay leaves<o:p></o:p></div>
<div class="MsoNormal">
3 cups white wine (I used Sauvignon Blanc) <o:p></o:p></div>
<div class="MsoNormal">
2 cups chicken stock<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons butter<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon finely chopped parsley<o:p></o:p></div>
<div class="MsoNormal">
1/2 bag of wide egg noodles</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrZi4MgqHN9Q270dL9y_xioyYyuCg0bimsVjND2ju7z32YhF7iG_Sy_uhY8cOecNDks3jNRNIFAQTmrYU_eSZhxbI0gZq21M2VOAY4qB9Wj8-F-tWQR_9vEIOGc4Fmm8z5EDIlbMypKJk/s1600/photo+(30).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrZi4MgqHN9Q270dL9y_xioyYyuCg0bimsVjND2ju7z32YhF7iG_Sy_uhY8cOecNDks3jNRNIFAQTmrYU_eSZhxbI0gZq21M2VOAY4qB9Wj8-F-tWQR_9vEIOGc4Fmm8z5EDIlbMypKJk/s200/photo+(30).JPG" width="200" /></a></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a shallow pan, add 2 cups of the flour. Season with
salt and pepper. Dredge the rabbit in the seasoned flour. <o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a large oven-proof skillet with a lid, render the
bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan
and reserve. Lay the rabbit in the hot bacon fat and brown for 3 to 4 minutes
on each side. Remove the rabbit from the pan and set aside. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Add the onions to the pan sauté for 2 minutes. Add the
mushrooms, shallots, and garlic and sauté for 2 minutes. Season with salt and
pepper. Add the thyme and bay leaves. Add the rabbit.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Add the wine and chicken stock. Bring the liquid up to
a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes,
skimming off the fat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Remove the rabbit pieces from the pan, shred and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Blend the remaining flour and butter together into a
smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and
cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook
for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Serve in individual bowls with noodles and garnish with the reserved bacon.<o:p></o:p></div>
<!--EndFragment-->Caseyhttp://www.blogger.com/profile/04573710381135231479noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-69630530791182519492012-11-26T19:13:00.001-05:002012-11-26T19:13:35.204-05:00Chicken Pot Pie Filling 2 Ways
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I made this double batch of chicken pot pie filling and used
it for two dishes, Traditional Chicken Pot Pie and Cheesy Hash Brown Casserole.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Pot Pie Filling</span><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 cups diced peeled potatoes<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup chopped onion<o:p></o:p></div>
<div class="MsoNormal">
1 cup butter, cubed<o:p></o:p></div>
<div class="MsoNormal">
1 cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1-3/4 teaspoons salt<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon dried thyme<o:p></o:p></div>
<div class="MsoNormal">
3/4 teaspoon pepper<o:p></o:p></div>
<div class="MsoNormal">
3 cups chicken broth<o:p></o:p></div>
<div class="MsoNormal">
1-1/2 cups milk<o:p></o:p></div>
<div class="MsoNormal">
4 cups cubed cooked chicken<o:p></o:p></div>
<div class="MsoNormal">
2 cups frozen peas and carrots mix<o:p></o:p></div>
<div class="MsoNormal">
1 cup frozen corn<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Place potatoes in a large saucepan; cover with water.
Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until
crisp-tender. Drain and set aside.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a large skillet, sauté onion in butter until tender.
Stir in the flour, salt, thyme and pepper until blended. Gradually stir in
broth and milk. Bring to a boil; cook and stir for 2 minutes or until
thickened. Add the chicken, peas and carrots, corn, and potatoes; remove from
the heat.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Divide mixture in ½ and use it for the pot pie and
hash browns. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Traditional Chicken
Pot Pie</span><o:p></o:p></b></div>
<div class="MsoNormal">
Serves 4 to 6<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pastry for one double-crust pies (9 inches)<o:p></o:p></div>
<div class="MsoNormal">
</div>
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2 cups chicken pot pie filling<o:p></o:p></div>
<div>
<br /></div>
<br />
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Line one 9-in. pie pan with bottom pastry. Fill with
chicken mixture. Roll out remaining pastry to fit top of pie. Place over
filling; trim, seal and flute edges. Cut slits in pastry.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Bake potpie at 425° for 35-40 minutes or until
crust is lightly browned. Let stand for 15 minutes before cutting. <o:p></o:p></div>
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<div class="MsoListParagraph" style="margin-left: 0in; mso-add-space: auto;">
<b><span style="font-size: large;">Cheesy Hash Brown Casserole</span><o:p></o:p></b></div>
<div class="MsoNormal">
Serves 6<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQdeFzeCNc00vSYon_5KRfcwIJtP-5tEpctMgT3CHGVWH8UtZDklxwSb5ITGxxiOCHk7FQG6sjV0k9JA03nNmNp88Aw9Z5XOtLmGpCiR99aqWMsHY77Qp0A9oq3VImz653IF2yVZQobXQ/s1600/photo+(28).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQdeFzeCNc00vSYon_5KRfcwIJtP-5tEpctMgT3CHGVWH8UtZDklxwSb5ITGxxiOCHk7FQG6sjV0k9JA03nNmNp88Aw9Z5XOtLmGpCiR99aqWMsHY77Qp0A9oq3VImz653IF2yVZQobXQ/s320/photo+(28).JPG" width="320" /></a><b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto;">
2
lbs. frozen hash brown potatoes<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;">
1
cup chopped onions<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;">
2
cups chicken pot pie filling <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;">
1
pint sour cream<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;">
1/2
stick butter melted<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto;">
8
oz. bag of sharp cheddar cheese<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Mix together, spread in 9x13 pan (I spray mine with pam
first)<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Bake at 350°, uncovered, for 1 hour or until golden
brown.<o:p></o:p></div>
<!--EndFragment--><br />
<!--EndFragment-->Caseyhttp://www.blogger.com/profile/04573710381135231479noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-91716670223031083292012-09-17T09:58:00.000-04:002012-09-17T09:58:02.534-04:00Braised Cabbage RollsA classic :) Pigs in a blanket, stuffed cabbage, cabbage rolls... Whatever. Comfort food!<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 hard headed cabbage</li>
<li>1 lb ground sausage</li>
<li>1 package stuffing, prepared (I used whole wheat "for chicken" stuffing)</li>
<li>1 onion, diced and sauteed</li>
<li>2 c red sauce</li>
</ul>
<br />
<br />
<br />
<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM594Pr7brEYtmzKoBIZ6MWUvvDwl4PUn7HHLac1HV4eVPubi04BUec0oJ0MBcp0ZaZ2nth9t9ybfY63cnNUOgGtU2751Trxp1Y5ZMZiHfpyxEW162GxJ-skYAyC3itanTszkAwDBYvZRm/s1600/IMG_0722.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM594Pr7brEYtmzKoBIZ6MWUvvDwl4PUn7HHLac1HV4eVPubi04BUec0oJ0MBcp0ZaZ2nth9t9ybfY63cnNUOgGtU2751Trxp1Y5ZMZiHfpyxEW162GxJ-skYAyC3itanTszkAwDBYvZRm/s200/IMG_0722.jpg" width="200" /></a><br />
<br />
1. <i>Blanch a head of cabbage.</i> Core the cabbage 2-3" deep. Bring a large pot of water to boil and add cabbage (cored side up) to boiling water. Gently loosen leaves one at a time with tongs or wooden spoons. I removed about 15 leaves before the leaves became too small to use for wraps.<br />
2. Add blanched leaves to a cold water bath, then set aside in a strainer.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4qIC4t0lXdY_rZwdGHvZqPgxkIdY4GyFg6uYbDOer64vfi6igMW1JL97q_Dr0NANZ275KmURKYZqHQaCa8PjMig8PB0kATHVaPsWf0HS-kOsNaEvM71KSGZYL4E9zErbQjO2lca57Til/s1600/IMG_0726.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4qIC4t0lXdY_rZwdGHvZqPgxkIdY4GyFg6uYbDOer64vfi6igMW1JL97q_Dr0NANZ275KmURKYZqHQaCa8PjMig8PB0kATHVaPsWf0HS-kOsNaEvM71KSGZYL4E9zErbQjO2lca57Til/s200/IMG_0726.jpg" width="200" /></a></div>
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3. <i>Make cabbage stuffing</i>. Mix ground sausage, sauteed onion, and stuffing with hands.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTN3oxj4y68G067dp3_VkSuVy9VROQ8h40hTLoZ_yzg7KSsoPkGPoWkWYHcDzRBJ6Xuj8lrhF5VOYl37YqPc-vz5ZfivA6iWdDHAJr0kTdzk-I4Kc3pozRhayTJSB7puQqYhR9fg2XDSK0/s1600/IMG_0727.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTN3oxj4y68G067dp3_VkSuVy9VROQ8h40hTLoZ_yzg7KSsoPkGPoWkWYHcDzRBJ6Xuj8lrhF5VOYl37YqPc-vz5ZfivA6iWdDHAJr0kTdzk-I4Kc3pozRhayTJSB7puQqYhR9fg2XDSK0/s200/IMG_0727.jpg" width="200" /></a><br />
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<br />
4. <i>Stuff cabbage.</i> Add a heaping spoon of sausage mixture to a piece of cabbage. Set it right over the more rigid spine of the cabbage leaf. Then fold the softer end over the sausage (effectively folding the leaf in half) and roll the cabbage into a nice little blanket. Repeat with all leaves until sausage/stuffing mix is gone.<br />
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<br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2acESvtRGodJNavRpQ9y75mRx3Thxc-naafFqSXYvTEGgzVX5Ln7u59Pyl1DE7fMr8WyRBwY6WdQzVmqljLlrcRgP8nLIvs1M3uO_jqwg47FAk84-pMu1K24EnyF43RRWpa061MN8Pkw/s1600/IMG_0729.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2acESvtRGodJNavRpQ9y75mRx3Thxc-naafFqSXYvTEGgzVX5Ln7u59Pyl1DE7fMr8WyRBwY6WdQzVmqljLlrcRgP8nLIvs1M3uO_jqwg47FAk84-pMu1K24EnyF43RRWpa061MN8Pkw/s200/IMG_0729.jpg" width="200" /></a><br />
<br />
(If you run out of leaves before stuffing, make meatballs and let them simmer in the sauce.)<br />
<br />
5. Cover with red sauce, bake at 300 for 1 hour. Let stand 15 minutes before serving.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOgke6X0utQuC92j6RtZYVm-IIlXpxzYTwnu3i-_u_K78bp9C-KyH-LaCyE5sq9UsndHcSIkbLN4-W1-Z21gPl1sBLtnnsx5zNl_ZUGWy9wn_7NmkKewRDBdSZ4wh2JLleL1THY0ADkpo/s1600/IMG_0734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOgke6X0utQuC92j6RtZYVm-IIlXpxzYTwnu3i-_u_K78bp9C-KyH-LaCyE5sq9UsndHcSIkbLN4-W1-Z21gPl1sBLtnnsx5zNl_ZUGWy9wn_7NmkKewRDBdSZ4wh2JLleL1THY0ADkpo/s320/IMG_0734.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04179999511188355238noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-81277788087594115912012-09-16T21:05:00.000-04:002012-09-16T21:05:04.696-04:00Gnocchi in Tomato Basil Sauce<div class="separator" style="clear: both; text-align: center;">
I'm not Italian, but that won't stop me from making a big Italian family dinner on Sundays!</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-01lvxzqIR50/UFZ2KTJOizI/AAAAAAAABcg/lJ9T56vWq3Y/s1600/IMG_0736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-01lvxzqIR50/UFZ2KTJOizI/AAAAAAAABcg/lJ9T56vWq3Y/s320/IMG_0736.JPG" width="320" /></a></div>
<br />
<br />
<u>Gnocchi</u><br />
<br />
<a href="http://3.bp.blogspot.com/-go0ticg1W-k/UFZ1rS3fIjI/AAAAAAAABbs/eO7eEoQz7Wo/s1600/IMG_0723.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-go0ticg1W-k/UFZ1rS3fIjI/AAAAAAAABbs/eO7eEoQz7Wo/s200/IMG_0723.JPG" width="200" /></a><b>Ingredients</b> <br />
<ul>
<li>9 whole potatoes</li>
<li>2 eggs</li>
<li>2 1/2 c flour</li>
<li>salt and pepper to taste</li>
</ul>
<br />
<b>Directions</b><br />
1. In a large pot, cover potatoes with salted water. Bring to a boil and cook, covered, for 15-20 minutes.<br />
<b> </b><br />
<b> </b><br />
<b> </b><br />
<a href="http://2.bp.blogspot.com/-g91bWvCNKZ4/UFZ1vzTHMRI/AAAAAAAABb0/RnblLP9Q_vY/s1600/IMG_0724.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-g91bWvCNKZ4/UFZ1vzTHMRI/AAAAAAAABb0/RnblLP9Q_vY/s200/IMG_0724.jpg" width="200" /></a><br />
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<br />
<br />
2. Once tender, remove from water, peel, and mash quickly. While mash is still hot, add eggs and flour and mash again.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-57jUo25eDXA/UFZ11HdtqhI/AAAAAAAABb8/dUAx9q4Y6Yk/s1600/IMG_0725.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-57jUo25eDXA/UFZ11HdtqhI/AAAAAAAABb8/dUAx9q4Y6Yk/s200/IMG_0725.jpg" width="200" /></a></div>
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3. On a floured surface, with oiled hands, need the mixture for 2-3 minutes until you have a loosely formed dough. Grab a hunk, roll it into a 2 foot play dough snake, and cut it into 1/2" sections. Mark one edge with a fork (optional... and tedious) and set aside onto a cookie sheet.<br />
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<a href="http://1.bp.blogspot.com/-PpqBuA6jqB8/UFZ2FNMA2aI/AAAAAAAABcY/oRddIEVIQQ0/s1600/IMG_0733.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-PpqBuA6jqB8/UFZ2FNMA2aI/AAAAAAAABcY/oRddIEVIQQ0/s200/IMG_0733.JPG" width="200" /></a><br />
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<br />
<br />
4. Bring a large pot of salted water to boil. Add gnocchis to boiling water and cook 8 minutes, gently stirring occasionally. Drain and finish in sauce for 2-3 minutes.<br />
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<a href="http://4.bp.blogspot.com/-Qnhx7DG0U9w/UFZ168xn2lI/AAAAAAAABcI/wNcsgLBzaVk/s1600/IMG_0730.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Qnhx7DG0U9w/UFZ168xn2lI/AAAAAAAABcI/wNcsgLBzaVk/s320/IMG_0730.jpg" width="320" /></a><u>Tomato Basil Sauce-</u> quick, easy, delicious!<br />
<br />
<b>Ingredients</b><u> </u><br />
<ul>
<li>1 can of tomato puree (23 oz)</li>
<li>1 onion, diced</li>
<li>1/2 c red wine </li>
<li>8-10 basil leaves</li>
<li>salt and pepper to taste</li>
</ul>
1. Saute onion in olive oil over medium heat until clear and tender. Turn heat to high, add red wine and saute 1 minute.<br />
<br />
2. Reduce heat to med-low, add tomato puree and torn/chopped basil leaves and let simmer 15-20 minutes, stirring occasionally. Salt and pepper to taste.<br />
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3. Add gnocchi to sauce, let simmer 2-3 minutes more. Serve topped with freshly grated parmesan.<br />
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<br />Jolenehttp://www.blogger.com/profile/07343623917395053343noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-25031772253104803932012-09-16T18:12:00.001-04:002012-09-16T18:12:06.434-04:00Creamy Mushroom SoupThis soup has such a strong mushroom flavor- it's unlike any mushroom soup I've ever had. Absolutely delicious!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tMIy0Er48io/UFZM-REsbkI/AAAAAAAABbQ/7qQG-fAbp9c/s1600/IMG_0694.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-tMIy0Er48io/UFZM-REsbkI/AAAAAAAABbQ/7qQG-fAbp9c/s320/IMG_0694.JPG" width="320" /></a></div>
<b>Ingredients:</b><br />
<ul>
<li>1 1/2 lb crimini mushrooms, chopped</li>
<li>1 oz dried mushrooms</li>
<li>1 yellow onion, chopped</li>
<li>1 stick butter</li>
<li>1/3 c flour</li>
<li>3 c chicken stock</li>
<li>1/4 c port</li>
<li>1 1/2 c half & half </li>
<li>1 dollop olive oil</li>
</ul>
<br />
<br />
<br />
<br />
1. In a large sauce pan, over medium heat, melt butter and add olive oil. Saute onions 12-15 minutes, until clear tender. Add mushrooms and saute an additional 5 minutes. Stir in flour and cook another 1 minute.<br />
2. In a separate small pan, heat 1 c chicken stock and simmer dried mushrooms until rehydrated.<br />
3. Add rehydrated mushrooms and all chicken stock to the large pan. Simmer and let flavors combine for up to 15 minutes.<br />
4. Remove approximately half of the soup and puree in a blender. Pour the puree back into the soup, and stir in port and half & half. Salt and pepper to taste.<br />
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<div style="text-align: center;">
I served it with quickly broiled french bread and swiss cheese.</div>
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Jolenehttp://www.blogger.com/profile/07343623917395053343noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-28223435098816988672012-09-16T18:02:00.003-04:002012-09-16T18:02:47.325-04:00Apple CrispWe've had a chilly couple of days now, so I'm obviously getting geared up for fall favorites! We went to an orchard last week and I came away with two pecks of apples- Macintosh and Yellow Delicious. I briefly stewed the cored, peeled, and sliced apples with white sugar, brown sugar, cinnamon, nutmeg, vanilla, and lemon juice.<br />
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THEN I topped it with this oatmeal crumb topping :)<br />
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Ingredients:<br />
<ul>
<li>1 c rolled oats</li>
<li>1 c brown sugar</li>
<li>1/2 c white sugar</li>
<li>1/4 tsp cinnamon</li>
<li>1 stick melted butter</li>
</ul>
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<a href="http://2.bp.blogspot.com/-zfdNk8sbOTY/UFZLzhNqqlI/AAAAAAAABas/41JxmeGmAsg/s1600/IMG_0715.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-zfdNk8sbOTY/UFZLzhNqqlI/AAAAAAAABas/41JxmeGmAsg/s200/IMG_0715.jpg" width="200" /></a><br />
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Preheat oven to 400 F. Lightly oil an 8x8 glass baking dish.<br />
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Combine oats, sugars, cinnamon, and butter. Line the bottom of the baking dish with a thin layer of crumb topping.<br />
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Layer 3 cups of stewed apples into the dish.<br />
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Top with remainder of crumb topping.<br />
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Bake at 400 for 25 minutes, until top is crisp and the sides are bubbling up.<br />
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<br />Jolenehttp://www.blogger.com/profile/07343623917395053343noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-85055097065299439662012-09-10T19:21:00.002-04:002012-09-10T19:21:51.544-04:00Herbed Butter Fish and Corn Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lUQ3HBJmh8E/UE50p8JNHJI/AAAAAAAABaE/EAICKpeGWhk/s1600/IMG_0680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-lUQ3HBJmh8E/UE50p8JNHJI/AAAAAAAABaE/EAICKpeGWhk/s320/IMG_0680.JPG" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-UUuRGIroXcU/UE50USADH_I/AAAAAAAABZc/WaoftZ8rjBA/s1600/IMG_0671.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-UUuRGIroXcU/UE50USADH_I/AAAAAAAABZc/WaoftZ8rjBA/s200/IMG_0671.JPG" width="200" /></a><b> Herb-Butter Ingredients:</b><br />
<ul>
<li>Three 5 oz filets</li>
<li>1 stick of unsalted butter, softened</li>
<li>3/4 tsp salt</li>
<li>1 squeeze of lemon</li>
<li>1 spring of each: sage, rosemary, thyme; fresh and finely chopped. </li>
<li>2 cloves of garlic, finely chopped</li>
<li>A dash of cayenne powder </li>
</ul>
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<a href="http://1.bp.blogspot.com/-tCQARJvn2D0/UE50Xx3TTwI/AAAAAAAABZk/1tEYSh2GngQ/s1600/IMG_0674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-tCQARJvn2D0/UE50Xx3TTwI/AAAAAAAABZk/1tEYSh2GngQ/s200/IMG_0674.JPG" width="200" /></a><br />
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Preheat the oven to 425. Finely chop those herbs and garlic while the oven preheats. For as haphazard as I am in the kitchen, I am a stickler for chopping!<br />
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Rub the salt into the chopped herbs and garlic.<br />
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<a href="http://4.bp.blogspot.com/--BjpmjtE-Ys/UE50b99zbvI/AAAAAAAABZs/Q6fS6p5-ElE/s1600/IMG_0675.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/--BjpmjtE-Ys/UE50b99zbvI/AAAAAAAABZs/Q6fS6p5-ElE/s200/IMG_0675.JPG" width="200" /></a>Mash herb-rub into softened butter. Add a squeeze of lemon and a dash of cayenne and stir. (At this point, you may save the herbed butter and refrigerate for later use.<br />
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<a href="http://2.bp.blogspot.com/-8CS9V3wKHME/UE50gJE2fVI/AAAAAAAABZ0/nfqiC_i6tw4/s1600/IMG_0676.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-8CS9V3wKHME/UE50gJE2fVI/AAAAAAAABZ0/nfqiC_i6tw4/s200/IMG_0676.JPG" width="200" /></a><br />
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OR Slather it onto a few pieces of fish (you can see I've used salmon and tilapia) and bake at 425 for 7-10 minutes. Don't put the rack too close to the bottom of the oven or the butter will start to smoke something awful. (Learn your lessons well, folks).<br />
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<b>Corn Soup Ingredients: </b><br />
<ul>
<li>5 ears of corn, husked and kernels sliced off</li>
<li>1 finely chopped white onion</li>
<li>2 cloves garlic</li>
<li>1/4 c half and half</li>
<li>salt and pepper to taste</li>
</ul>
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<a href="http://3.bp.blogspot.com/-oQEz6A3TtNs/UE50lFEybEI/AAAAAAAABZ8/4L504a1qfGc/s1600/IMG_0678.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-oQEz6A3TtNs/UE50lFEybEI/AAAAAAAABZ8/4L504a1qfGc/s200/IMG_0678.JPG" width="200" /></a><br />
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Melt butter and saute onion and garlic for about 15 minutes on med-low heat. Add the corn and turn the heat up for as long as it takes you to sweep the floor (after making a giant mess with the corn...), about 2-3 minutes. Cover the corn with water and let come to a boil for 5 minutes.<br />
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Turn the heat off and let sit 10 minutes. Transfer half of the soup to the blender and puree for 15-20 seconds. Add the puree back to the pot, stir in half and half, and salt and pepper to taste.<br />
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Delish!</div>
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Jolenehttp://www.blogger.com/profile/07343623917395053343noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-55308917929605232462012-07-09T19:13:00.002-04:002012-07-09T19:13:40.017-04:00Seared Ahi Tuna Salad with Miso Ginger Dressing<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnSsPVqcsGy-2F7Si4mzMrML6o4Jmd-wKE-7xMCfFcIwHpgYy1xLPCJ40TAQa_S5J5a9fUziwHx0fD8jEemXXI2YdG5s5w7ujmwkowizwR0Yd3DSJZe4DroOXZmDgAtLH9zVeye3V5lMQ/s1600/photo+(26).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnSsPVqcsGy-2F7Si4mzMrML6o4Jmd-wKE-7xMCfFcIwHpgYy1xLPCJ40TAQa_S5J5a9fUziwHx0fD8jEemXXI2YdG5s5w7ujmwkowizwR0Yd3DSJZe4DroOXZmDgAtLH9zVeye3V5lMQ/s200/photo+(26).JPG" width="150" /></a></div>
<div class="MsoNormal">
<i style="background-color: white;">What can I say but
YUM! Ahi tuna is one of my favorite things and you can get it at Kroger in
their frozen section for a very good price. I topped this delicious salad with
a traditional miso ginger dressing, which I have been trying to make forever.
Although it is not completely like the restaurants I think I am getting close.
As a note, you can find miso in the international section of most grocery
stores in a bottle on the shelf.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>For the cocktail lover:</i></b><i>
If you would like to enjoy a cocktail when making this salad save the juice
from the mandarin oranges and mix it with any liquor you have in your house!
Gin or vodka works best, tequila probably would not be bad either! I just put
the juice and a shot of vodka in a shaker with ice and poured a nice
martini…mmmmm! <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ahi Tuna Salad</b></div>
<div class="MsoNormal">
Serves 2</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><b>Ingredients</b></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tbs peanut oil, olive oil will work fine<o:p></o:p></div>
<div class="MsoNormal">
1 large ahi tuna steak<o:p></o:p></div>
<div class="MsoNormal">
2 tbs toasted sesame seeds<o:p></o:p></div>
<div class="MsoNormal">
2 cup mixed greens, or greens of your choice<o:p></o:p></div>
<div class="MsoNormal">
½ cup frozen, shelled edamame, cooked to package directions<o:p></o:p></div>
<div class="MsoNormal">
¾ cup shredded carrots<o:p></o:p></div>
<div class="MsoNormal">
1 can mandarin oranges in juice, drained (save the juice and
see above)<o:p></o:p></div>
<div class="MsoNormal">
½ cup Chinese crunchy noodles<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions <o:p></o:p></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ol>
<li><span style="background-color: white; text-indent: -0.25in;">1.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Heat the oil in a non-stick pan over medium-high heat.
Coat the ahi tuna steak in sesame seeds. Once the oil is hot put the steak in
the oil and sear on both sides, about 3 minutes a side.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">2.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Divide the greens among 2 plates and evenly top with
edamame, carrots, and oranges. Top with the tuna, noodles, and dressing (recipe follows).</span><span style="background-color: white; text-indent: -0.25in;"> </span></li>
</ol>
<br />
<div class="MsoNormal">
<b>Miso Ginger Dressing<o:p></o:p></b></div>
<div class="MsoNormal">
<span style="background-color: white;">Makes about 1 cup</span></div>
<div class="MsoNormal">
<span style="background-color: white;"><br /></span></div>
<div class="MsoNormal">
<b>Ingredients</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1/4 cup peanut oil<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup rice vinegar<o:p></o:p></div>
<div class="MsoNormal">
4 tablespoons miso, yellow or white<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon sesame oil<o:p></o:p></div>
<div class="MsoNormal">
2 carrots, roughly chopped<o:p></o:p></div>
<div class="MsoNormal">
1 inch long piece fresh ginger, cut into coins<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions <o:p></o:p></b></div>
<div class="MsoNormal">
Put all ingredients except salt and pepper into a food
processor and run for a minute or so, until mixture is chunky-smooth. Add salt
and pepper to taste.<o:p></o:p></div>
<!--EndFragment-->Caseyhttp://www.blogger.com/profile/04573710381135231479noreply@blogger.com0tag:blogger.com,1999:blog-9008620609219069161.post-23094776746882129712012-07-09T19:07:00.001-04:002012-07-09T19:07:51.468-04:00Shrimp Salad Lettuce Wraps<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNwOFZFB63nthA02foH1ITySlL9UewFL_bITv2BwMuyMlCF377nlq34pnrjbYCRjUJBhyphenhyphenh4B0e1dmWGvHTnJtsxphkvx3j38r9T8Mto6QA3iiJee0BufTJhk9wwasc_Jt4U467ISBKiHi/s1600/photo+(14).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNwOFZFB63nthA02foH1ITySlL9UewFL_bITv2BwMuyMlCF377nlq34pnrjbYCRjUJBhyphenhyphenh4B0e1dmWGvHTnJtsxphkvx3j38r9T8Mto6QA3iiJee0BufTJhk9wwasc_Jt4U467ISBKiHi/s200/photo+(14).JPG" width="200" /></a></div>
<div class="MsoNormal">
<i style="background-color: white;">These are one of my
favorite summer dishes to make! The shrimp salad is so light and refreshing,
especially paired with the lettuce cups. You can serve this on bread instead
if you are not a fan of the lettuce cups. They are also super easy to take as a
packed lunch and assemble anywhere.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 teaspoons extra-virgin olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 pound shrimp - peeled, deveined and chopped<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup frozen corn kernels, thawed<o:p></o:p></div>
<div class="MsoNormal">
<span style="background-color: white;">1/2 red bell pepper, diced</span><br />
1/4 cup mayonnaise <o:p></o:p></div>
<div class="MsoNormal">
1/4 cup pesto<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup fresh cilantro or basil, <span style="background-color: white;">chopped</span></div>
<div class="MsoNormal">
2 tablespoons lemon juice</div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
1 head of bib or iceberg lettuce<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="background-color: white; text-indent: -0.25in;">In a medium skillet, heat the olive oil. Add the shrimp
and cook about 3 minutes, until cooked through. Remove from the heat, stir in
the corn and bell pepper, let cool.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">In a medium bowl, stir together the mayonnaise, pesto, basil, and lemon juice. Add the shrimp mixture and stir. Season with salt and pepper.
Serve in the lettuce cups. </span></li>
</ol>
<br />
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>Caseyhttp://www.blogger.com/profile/04573710381135231479noreply@blogger.com0